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Published on BioPortfolio: 2019-05-01T16:42:34-0400
The aim of the study is to show an improvement of quality of life on the 5th week of product consumption (probiotic Lactobacillus paracasei LP-33)(as assessed by RQLQ global score) in subj...
A multicentre randomized double-blind placebo controlled parallel design (10 weeks) and open label (10 weeks) study investigating probiotic supplementation in highly impulsive adults (18-6...
The study aims to investigate the effect of probiotics on IBS-patients symptoms compared to placebo, when given for 6 months. By draw we give IBS patients, in the age of 18-50 years, caps...
This trial aims at evaluating the efficacy of a fermented rice flour for the treatment of atopic dermatitis (AD). The fermented rice flour, obtained from Lactobacillus paracasei CBA L74 (...
In this trial, the investigators aim to assess the effectiveness of a multispecies probiotic consisting of 2 strains of Bifidobacterium (B. bifidum W23, B. lactis W51) and 6 strains of Lac...
This study evaluated the in vitro effect of 3.0, 6.0, and 9.0% of green banana pulp (GBP) incorporation in fermented milk on the survival of Lactobacillus paracasei subsp. paracasei LBC 81 subjected t...
In this study, a total of 10 bacterial strains were screened for their ability to reduce cyclohexyl(phenyl)methanone 1 to its corresponding alcohol. Among these strains, Lactobacillus paracasei BD101 ...
Surface properties like hydrophobicity, aggregation ability, adhesion to mucosal surfaces and epithelial cells and transit time are key features for the characterization of probiotic strains. In this ...
Aging is an inevitable and ubiquitous progress that affects all living organisms. A total of 18 strains of lactic acid bacteria (LAB) were evaluated on the activation of adenosine monophosphate-activa...
We previously identified a Neisseria flavescens (N. flavescens) strain in the duodenum of celiac disease (CD) patients that induced immune-inflammation in ex-vivo duodenal mucosal explants and in CaCo...
A species of Lactobacillus that occurs in the GUT MICROBIOTA of healthy humans as well as FERMENTED DAIRY PRODUCTS and fermented vegetables. It is used as a PROBIOTIC.
A species of Lactobacillus that occurs in the human GASTROINTESTINAL TRACT and ORAL MUCOSA. It produces BACTERIOCINS and is used as a PROBIOTIC.
A species of Lactobacillus that occurs in the human GASTROINTESTINAL TRACT and VAGINA. It produces BACTERIOCINS and HYDROGEN PEROXIDE and is used as a PROBIOTIC.
A species of Lactobacillus that occurs in fermented meat and fish. It produces the BACTERIOCIN Sakacin P and is used for FOOD PRESERVATION and as a PROBIOTIC.
A species of Lactobacillus that occurs in the human ORAL MUCOSA; GASTROINTESTINAL TRACT; and VAGINA. It produces BACTERIOCINS, can modulate the immune response, and is used as a PROBIOTIC.