Effects Of Lactococcus Lactis Research Articles

Effects of Lactococcus lactis on colorectal cancer in various terms: a narrative review

Introduction: Colorectal cancer is one of the most common cancers with an increasing number of cases. Various studies have found an association between the gut microbiota balance and colorectal cancer incidence. Lactococcus lactis is a probiotic bacterium found in fermented foods, particularly yogurt and cheese. This probiotic has been shown to reduce various anti-inflammatory and pro-inflammatory agents that trigger cancer, such as IL-6, IL-18, TNF-α, and NK cells. Methods: Full-text articles and original research published in the last ten years were used as references, and “Lactococcus and colorectal cancer” as keywords. The reference search is on several databases, such as PubMed, ScienceDirect, ProQuest, and Nature. Searching results obtained eleven articles. Discussion: Lactococcus lactis does have a perfect role in suppressing cancer cells. Lactococcus lactis has anti-proliferative effects associated with decreased cyclin D1 expression in SW480 cell lines, decreased NK cells, reduced cancer cell viability, decreased IL-8 levels, and decreased IL-6. Conclusion: Lactococcus lactis contains nisin, which can suppress various gene, protein, and cytokine expressions that play a role in cancer cell growth. Probiotics can inhibit colorectal cancer without significant side effects.

The effect of Lactococcus lactis and Bifidobacterium bifidum probiotics cell free supernatants on the expression of HDC and TDC genes in Staphylococcus strains isolated from milk

The most important microorganisms contaminating milk, such as staphylococci, exert their influence by producing toxins and biogenic amines (BA). The purpose of this study was to evaluate the influence of cell-free supernatants (CFS) related to the probiotic strains of Lactococcus lactis and Bifidobacterium bifidum on the expression of BA-producing genes, histamine decarboxylase, and tyramine decarboxylase in staphylococci isolated from milk. Staphylococci isolates of cow raw milk were identified and isolated using standard methods. Samples containing these strains were analyzed by HPLC for BA production. Bacteria with target genes were treated with L. lactis and B. bifidum CFS, and the expression of target genes was measured by Real time PCR. Generally, 60 strains of Staphylococcus were isolated, and 90% of strains had HDC and TDC genes in genome. The levels of BAs were significantly higher on the second and third days after sampling compared with the first day (p <0.02). The analysis RT-PCR indicated that the under expression of target genes was statistically significant (P<0.05). This study showed that the use of probiotic bacteria can reduce the production of these amines and increase the quality of milk through reducing the expression of tyramine and histamine producing genes.

Effects of Lactococcus lactis on the Intestinal Functions in Weaning Piglets.

Post-weaning diarrhea of piglets is associated with gut microbiota dysbiosis and intestinal pathogen infection. Recent studies have shown that Lactococcus lactis (L.lactis) could help suppress pathogen infection. This study aimed to investigate the effects of L.lactis on various factors related to growth and immunity in weaning piglets. The results showed that L.lactis improved the growth performance, regulated the amino acid profile (for example, increasing serum tryptophan and ileal mucosal cystine) and the intestinal GABAergic system (including inhibiting ileal gene expression of SLC6A13, GABAAρ1, π, θ, and γ1, and promoting ileal GABAAα5 expression). L.lactis also modulated intestinal immunity by promoting jejunal interleukin 17, 18, 22, ileal toll-like receptor 2, 5, 6, and myeloid differentiation primary response protein 88 gene expression while inhibiting jejunal interferon-γ and ileal interleukin 22 expressions. L.lactis highly affected the intestinal microbiota by improving the beta diversity of gut microbiota and the relative abundance of Halomonas and Shewanella. In conclusion, L.lactis improved the growth performance and regulated amino acid profiles, intestinal immunity and microbiota in weaning piglets.

Dosage Effects of Lactococcus lactis ssp. lactis 2 as a Probiotic on the Percentage of Carcass, Abdominal Fat Content and Cholesterol Level in Broilers

Dosage Effects of Lactococcus lactis ssp. lactis 2 as a Probiotic on the Percentage of Carcass, Abdominal Fat Content and Cholesterol Level in Broilers

Dual PINK Mutant and A&amp;lt;i&amp;gt;β&amp;lt;/i&amp;gt;42-Dependent Lifespan Shorten and Flight Impairment in Transgenic Drosophila Partially Alleviates by a &amp;lt;i&amp;gt;Lactococcus lactis&amp;lt;/i&amp;gt; Supplemented Diet

Oxidative stress has been strongly related with Parkinson disease (PD) and Alzheimer disease pathogenesis. We determined the effects of Lactococcus lactis (LAL) supplementation on the generated loss-of-function mutants of PINK1 B9, an AR-JP-linked gene and Aβ42 induced phenotypes in a Drosophila melanogaster model of PD/AD. Enhanced mutant PINK1 B9 and Aβ42 expression in D. melanogaster dopaminergic (DA) neurons can curtail lifespan, flight muscle accompanied by locomotive defects and we have observed longevity methods to assay the effects of LAL on D. melanogaster survival. Furthermore, flies expressing mutant PINK1 B9 and Aβ42 in their brain fed LAL had up to the two weeks, or 25%, greater median lifespan than those fed a standard sucrose diet. In addition, LAL improved mutant PINK1 B9 and Aβ42-induced flight impairments in the Drosophila wing. Our microscopy analyses revealed that individuals fed LAL had improved atypical ommatidia as well as an increased thirteen percentage of flight ability than those fed a control diet. We propose that LAL, rich in naturally occurring probiotics and antioxidants, promotes the survival of neurons in brain and wing muscle tissues with increased levels of mutant PINK1 B9 and Aβ42 via a protective cell survival mechanism.

Effect of Lactococcus lactis and Enterococcus faecium on growth performance, digestive enzymes and immune response of grouper Epinephelus coioides

The effect of dietary administration of Lactococcus lactis MM1 and Enterococcus faecium MM4, two strains of lactic acid bacteria isolated from the gut of juvenile grouper Epinephelus coioides, on the growth, feed utilization, digestive enzymes and immune response of juvenile E. coioides was evaluated. The fish were fed for 60 days with three different diets: control diet (without probiotic), diet P1 supplemented with 1.0 × 108 CFU g−1L. lactis or diet P2 with 1.0 × 108 CFU g−1E. faecium. Although growth and feed intake decreased slightly, significant improvement of feed utilization was observed in fish fed diet P1 and diet P2 for 60 days. The hepatopancreatic protease activities in the two probiotic treatments were significantly higher than that in the control. The phagocytic activity, serum superoxide dismutase activity and complement component 4 (C4) and IgM levels were not significantly affected by diet P1 and diet P2. Serum complement component 3 (C3) levels in the two treatments were significantly higher than that in the control. Significant increased serum lysozyme activity was observed in fish fed the diet P1, while significant decreased lysozyme activity was observed in fish fed the diet P2 compared with the fish fed the control diet. There was a significant interaction effect between diet and administration date for the complement C4. The study demonstrates potential for L. lactis MM1 and E. faecium MM4 to improve the feed utilization and modulate the immune function in E. coioides.

The effect of Lactococcus lactis on the abundance of aeromonads in the rearing water of the goldfish, Carassius auratus (Linnaeus)

The effect of Lactococcus lactis on the abundance of aeromonads in the rearing water of the goldfish, Carassius auratus (Linnaeus)

Bacteriological Safety of a Fermented Weaning Food Containing L-lactate and Nisin

Using a rice-based model weaning food, the effect of Lactococcus lactis on the growth and survival of a range of enteric pathogens has been investigated. The starter organism used produces the bacteriocin nisin and the physiological L-lactate isomer, thus avoiding the risk of D-lactate acidosis when consumed by infants. L. lactis was a less effective antagonist than stronger acid producers such as the DL lactate producer, Lactobacillus plantarum, and only produced a potentially useful inhibition of pathogens when present in a large numerical superiority (>105:1). Prefermentation of the weaning food with L. lactis for 24 h produced a product with a pH of 3.7–3.8 containing ≈ 0.25% lactate (>96% L-lactate). The prefermented product was bactericidal for pathogens introduced subsequently. Despite the production of 100–150 international units nisin per g during fermentation, the inhibition of pathogens could be ascribed to acid production alone.