from indigenous fermented foods and human gut ... - Thapar University

More documents

Recommendations

Info

168 Chapter V: References Sparo, M.D., Castro, M.S., Andino, P.J., Lavigne, M.V., Ceriani, C., Gutierrez, G.L., Fernandez, M.M., De Marzi, M.C., Malchiodi, E.L. and Manghi, M.A., 2006. Partial characterization of enterocin MR99 from corn silage isolate of Enterococcus faecalis. J. Appl. Microbiol. 100: 123–134. Stadnyk, A.W., 1994. Cytokine production by epithelial cells. FASEB J. 8: 1041-1047. Stadnyk, A.W., 2002. Intestinal epithelial cells as a source of inflammatory cytokines and chemokines. Can. J. Gastroenterol. 16: 241-246. St-Onge, M. P., Farnworth, E. R. and Jones, P. J. H., 2000. Consumption of fermented and nonfermented dairy products: Effects on cholesterol concentrations and metabolism. Am. J. Clin. Nutr. 71:674–681. Sugita, T. and Togawa, M., 1994. Efficancy of Lactobacillus preparation Biolactis powder in children with rotavirus enteritis. Jpn. J. Peditar. 47: 2755-276 Szilagyi, A., 2002. Review article: lactose-a potential prebiotic. Aliment Pharmacol Ther 16: 1591-1602. Takeuchi, H., Shirai, M., Akada, J. K., Tsuda, M. and Nakazawa, T., 1998. Nucleotide sequence and characterization of cdrA, a cell division-related gene of Helicobacter pylori. J. Bacteriol. 180:5263–5268 Tanaka, H., Doesburg, K., Iwasaki, T. and Mierau, I., 1999. Screening of lactic acid bacteria for bile salt hydrolase activity. J. Dairy Sci. 82: 2530-2535. Tannock, G. W., 1995. Normal Microflora. Chapman and Hall, London, UK. Tannock, G.W., 2002. Probiotics and probiotics: where are we going? In: G.W. Tannock (Ed.). Probiotics and probiotics: where are we going? Caister Academic Press, London. 1- 40. Tannock, G.W., Dashkevicz, M.P. and Feighner, S.D., 1989. Lactobacilli and bile salt hydrolase in the murine intestinal tract. Appl. Environ. Microbiol. 55: 1848-1851.
169 Chapter V: References Teuber, M., 1999. Spread of antibiotic resistance with food-borne pathogens. Cell Mol. Life Sci. 56: 755-763. Tilsala-Timisjarvi, A., Tannock, G. W., Rodtong, S., Ng, J., Velmineti, S. and Alatossava, T., 1999. Identification of Lactobacillus species based on 16S or 16S-23SrDNA spacer region sequences. Sixth Symposium Abstracts On Lactic acid bacteria., Veldhoven, Netherlands. Tlaskalova-Hogenova, H., Tuckova, L., Mestecky, J., Kolinska, J., Rossmann, P., Stepankova, R., Kozakova, H., Hudcovic, T., Hrncir, T., Frolova L. and Kverka, M., 2005. Interaction of mucosal microbiota with the innate immune system. Scand. J. Immunol. 62 Suppl 1: 106-113. Torri Tarelli, G., Carminati, D. and Giraffa, G., 1994. Production of bacteriocins active against Listeria monocytogenes and Listeria innocua from dairy enterococci. Food Microbiol. 11: 243–252. Tuomola, E.M. and Salminen, S.J., 1998. Adhesion of some probiotic and dairy Lactobacillus strains to Caco-2 cell cultures. Int. J. Food Microbiol. 41: 45-51. Turner, J.R., 2003. Functional morphology of the intestinal mucosae: from crypts to tips. In: G.A. Hecht (Ed.). Microbial pathogenesis and the intestinal epithelial cell. ASM Press, Washington, DC. 1-22. Usman and Hosono, A., 1999. Bile tolerance, taurocholate deconjugation, and binding of cholesterol by Lactobacillus gasseri strains. J. Dairy Sci. 82: 243-248. Van den Berghe, E., De Winter, T. and De Vuyst, L., 2006. Enterocin A production by Enterococcus faecium FAIR-E 406 is characterised by a temperature- and pH-dependent switch-off mechanism when growth is limited due to nutrient depletion. Int. J. Food Microbiol. 107: 159-170.
Page 1:
Characterization of Lactobacilli is
Page 5 and 6:
their encouragement, insightful com
Page 7 and 8:
5. Mukesh Kumar and Abhijit Ganguli
Page 9 and 10:
2.3.2.9 Cholesterol lowering 2.3.2.
Page 11 and 12:
3.12.4 Measurement of intracellular
Page 13 and 14:
List of Abbreviations ABTS 2,2-azin
Page 15 and 16:
LIST OF TABLES Tables Page No. Tabl
Page 17 and 18:
Chapter 1 INTRODUCTION
Page 19 and 20:
2 Chapter I: Introduction Recent re
Page 21 and 22:
4 Chapter I: Introduction Gram-posi
Page 23 and 24:
6 Chapter I: Introduction food-born
Page 25 and 26:
8 Chapter I: Introduction beneficia
Page 27 and 28:
Chapter I1 REVIEW OF LITERATURE
Page 29 and 30:
Chapter II Review of Literature nee
Page 31 and 32:
13 Chapter II Review of Literature
Page 33 and 34:
Page 35 and 36:
Chapter II Review of Literature ald
Page 37 and 38:
Chapter II Review of Literature man
Page 39 and 40:
Page 41 and 42:
Chapter II Review of Literature gai
Page 43 and 44:
Page 45 and 46:
Chapter II Review of Literature sur
Page 47 and 48:
Page 49 and 50:
Chapter II Review of Literature col
Page 51 and 52:
Chapter II Review of Literature and
Page 53 and 54:
Fig. 2.1 Postulated mechanisms of a
Page 55 and 56:
Chapter II Review of Literature 200
Page 57 and 58:
Chapter II Review of Literature dia
Page 59 and 60:
Page 61 and 62:
2.4.1 Mode of action 43 Chapter II
Page 63 and 64:
Page 65 and 66:
Page 67 and 68:
Chapter II1 MATERIALS & METHODS
Page 69 and 70:
50 Chapter III Material and methods
Page 71 and 72:
Page 73 and 74:
Page 75 and 76:
Page 77 and 78:
3.7 Characterization of probiotic p
Page 79 and 80:
3.7.3.3 Bile salt hydrolase activit
Page 81 and 82:
Page 83 and 84:
Page 85 and 86:
Page 87 and 88:
3.10.5 Purification of the bacterio
Page 89 and 90:
Page 91 and 92:
Page 93 and 94:
4.1 Isolation of Lactobacilli IV. R
Page 95 and 96:
Chapter IV: Results Table 4.1: Morp
Page 97 and 98:
77 Chapter IV: Results 4.3 Survival
Page 99 and 100:
79 Chapter IV: Results Fig. 4.1 (C)
Page 101 and 102:
4.6 Molecular characterization of t
Page 103 and 104:
4.6.1 Sequence alignment of Lactoba
Page 105 and 106:
85 Chapter IV: Results has probioti
Page 107 and 108:
87 Chapter IV: Results Table 4.8 Al
Page 109 and 110:
89 Chapter IV: Results Table 4.10 A
Page 111 and 112:
91 Chapter IV: Results Table 4.12 A
Page 113 and 114:
4.7.2 Survival of Lactobacillus str
Page 115 and 116:
4.7.4 Antagonistic activity against
Page 117 and 118:
97 Chapter IV: Results Table 4.17 H
Page 119 and 120:
Table 4.19 Adhesion of potential pr
Page 121 and 122:
Table 4.20 Coaggregation a of poten
Page 123 and 124:
103 Chapter IV: Results Fig. 4.6 Ad
Page 125 and 126:
105 Chapter IV: Results Table 4.21
Page 127 and 128:
Table 4.23 Effect of pH and Tempara
Page 129 and 130:
109 Chapter IV: Results Fig. 4.9 CL
Page 131 and 132:
111 Chapter IV: Results 4.11.1 Effe
Page 133 and 134:
113 Chapter IV: Results monocytogen
Page 135 and 136:
115 Chapter IV: Results A B C D Fig
Page 137 and 138: 4.13.3 Membrane permeability 117 Ch
Page 139 and 140: Chapter V DISCUSSION
Page 141 and 142: 120 Chapter V Discussion al., 2003)
Page 143 and 144: 122 Chapter V Discussion Lactobacil
Page 145 and 146: 124 Chapter V Discussion or natural
Page 147 and 148: 126 Chapter V Discussion trait may
Page 149 and 150: 128 Chapter V Discussion and the el
Page 151 and 152: 130 Chapter V Discussion hexadecane
Page 153 and 154: 132 Chapter V Discussion hypothesiz
Page 155 and 156: 134 Chapter V Discussion would prev
Page 157 and 158: 136 Chapter V Discussion gave maxim
Page 159 and 160: 138 Chapter V Discussion for 90 min
Page 161 and 162: 140 Chapter V Discussion To test th
Page 163 and 164: CONCLUSIONS The main objective of t
Page 165 and 166: 145 Chapter V: References Aasen, I.
Page 167 and 168: 147 Chapter V: References Bjorksten
Page 169 and 170: 149 Chapter V: References negative,
Page 171 and 172: 151 Chapter V: References Delves-Br
Page 173 and 174: 153 Chapter V: References Franz, C.
Page 175 and 176: 155 Chapter V: References Gordon, D
Page 177 and 178: 157 Chapter V: References Isolauri,
Page 179 and 180: 159 Chapter V: References Kolenbran
Page 181 and 182: 161 Chapter V: References Marekova,
Page 183 and 184: 163 Chapter V: References Nagy, A.,
Page 185 and 186: 165 Chapter V: References Bifidobac
Page 187: 167 Chapter V: References Schilling
Page 191 and 192: 171 Chapter V: References Yoon, Y.C
Page 193 and 194: Rogosa agar Ingredients Quantity (g
Page 195 and 196: Denaturing solution. guanidinium is
Page 197: Appendix II Fig. 3.1. Standard curv
show all

from indigenous fermented foods and human gut ... - Thapar University

Create successful ePaper yourself

Delete template?

Save as template?