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- Safety Evaluation of Lactobacillus paracasei subsp. paracasei LC-01, Probiotic Bacterium
- Hao Zhang , Yu Wang , Jing Sun , Zirui Guo , Huiyuan Guo , Fazheng Ren
- J. Microbiol. 2013;51(5):633-638. Published online October 31, 2013
- DOI: https://doi.org/10.1007/s12275-013-3336-x
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- 9 Crossref
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Abstract
- The safety of Lactobacillus paracasei subsp. paracasei LC-01 was evaluated for its use as a potential probiotic. In our in vitro study, the antibiotic resistance and the ability to produce biogenic amine were determined. The results showed that the strain was sensitive to all tested antibiotics and did not produce biogenic amine except for tyramine. The oral toxicity of this strain was evaluated in Balb/C mice. One hundred mice were divided into 10 groups. Four groups were administered 0, 108, 109, or 1010 CFU/mouse per day dissolved in saline solution respectively, for 28 days. Three groups were injected intraperitoneally with 109 CFU/mouse dissolved in saline solution, and were killed 2, 5, and 10 days after injection. The last 3 groups were injected with the vehicle as controls respectively. The results showed that oral administration of the strain had no adverse effects on mouse body weight and that there was no treatment-associated bacterial translocation. Intraperitoneal administration caused a significant translocation to liver, spleen and kidney. However, this translocation did not cause illness or death throughout the experiment. The results suggest that L. paracasei subsp. paracasei LC-01 is likely to be safe for human consumption.
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Citations
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- Genome sequence and evaluation of safety and probiotic potential of Lacticaseibacillus paracasei LC86 and Lacticaseibacillus casei LC89
Ting Chen, Yunjiao Zhao, Yixuan Fan, Yao Dong, Zhonghui Gai
Frontiers in Microbiology.2025;[Epub] CrossRef - Lactobacillus paracasei R3 Alleviates Tumor Progression in Mice with Colorectal Cancer
Tao Chen, Baoxia Li, Kangdi Zheng, Yan Liu, Zhao Zhang, Huimei Hu, Guoqiang Qian, Jianwei Jiang
Current Microbiology.2024;[Epub] CrossRef - Comprehensive genomic analysis and evaluation of in vivo and in vitro safety of Heyndrickxia coagulans BC99
Ying Wu, Zhiyi Wu, Yinyin Gao, Yixuan Fan, Yao Dong, Yinan Zhang, Zhonghui Gai, Shaobin Gu
Scientific Reports.2024;[Epub] CrossRef - Assessment of the Safety and Probiotic Properties of Enterococcus faecium B13 Isolated from Fermented Chili
Jingmin Xiao, Cai Chen, Zhuxian Fu, Shumin Wang, Fan Luo
Microorganisms.2024; 12(5): 994. CrossRef - Lactic acid bacteria with a strong antioxidant function isolated from “Jiangshui,” pickles, and feces
Yue Hu, Yan Zhao, Xu Jia, Dan Liu, Xinhe Huang, Cheng Wang, Yanhua Zhu, Changwu Yue, Shanshan Deng, Yuhong Lyu
Frontiers in Microbiology.2023;[Epub] CrossRef - Assessment of the Safety of Lactobacillus casei IMV B-7280 Probiotic Strain on a Mouse Model
Lazarenko L.M., Babenko L.P., Gichka S.G., Sakhno L.O., Demchenko O.M., Bubnov R.V., Sichel L.M., Spivak M.Ya.
Probiotics and Antimicrobial Proteins.2021; 13(6): 1644. CrossRef - Health benefits and technological effects of Lacticaseibacillus casei-01: An overview of the scientific literature
Tatiana Colombo Pimentel, Larissa Ramalho Brandão, Matthaws Pereira de Oliveira, Whyara Karoline Almeida da Costa, Marciane Magnani
Trends in Food Science & Technology.2021; 114: 722. CrossRef - Lactobacillus casei LC01 Regulates Intestinal Epithelial Permeability through miR-144 Targeting of OCLN and ZO1
Qiuke Hou, Yongquan Huang, Yan Wang, Liu Liao, Zhaoyang Zhu, Wenjie Zhang, Yongshang Liu, Peiwu Li, Xinlin Chen, Fengbin Liu
Journal of Microbiology and Biotechnology.2020; 30(10): 1480. CrossRef - Combinations of cereal β-glucans and probiotics can enhance the anti-inflammatory activity on host cells by a synergistic effect
Mattia Pia Arena, Pasquale Russo, Vittorio Capozzi, Ana Rascón, Giovanna E. Felis, Giuseppe Spano, Daniela Fiocco
Journal of Functional Foods.2016; 23: 12. CrossRef
- Genome sequence and evaluation of safety and probiotic potential of Lacticaseibacillus paracasei LC86 and Lacticaseibacillus casei LC89
- Safety Evaluation In Vitro of Enterococcus durans from Tibetan Traditional Fermented Yak Milk
- Jing Li , Fazheng Ren , Huiyong Gu , Xiaopeng Li , Bozhong Gan
- J. Microbiol. 2011;49(5):721-728. Published online November 9, 2011
- DOI: https://doi.org/10.1007/s12275-011-1062-9
- 36 View
- 0 Download
- 10 Scopus
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Abstract
- Despite its ubiquity in fermented dairy products, the safety of lactic acid enterococcal bacteria remains controversial. In this study, five Enterococcus durans strains – A1, A2, B1, B2, and C1 – were isolated from traditional fermented yak milk from Tibet. To evaluate the strains’ safety, biogenic amine production, antibiotic resistance and presence of known virulence determinants were investigated. Strain A1 can produce biogenic amines for histamine, spermine, and spermidine (mean values: 8.64, 8.31, and 0.30 mg/L, respectively). Polymerase chain reaction amplification for Strain A1 found genes involved in expression of gelatinase (gleE), cytolysin (cylA, cylB, and cylM), sex pheromones (ccf and cpd) and cell wall adhesion (efaA). Strain A2 showed sensitivity or intermediate resistance to all tested antibiotics, and no virulence determinants except gelE and ccf, but did produce tyramine at a relatively high level (912.02 mg/L). Both strains B1 and B2 could produce histamine (10.43 and 10.56 mg/L, respectively), and showed vancomycin resistance; B1 also produced tyramine (504.02 mg/L). Strain C1 could produce all five biogenic amines tested in the study – putrescine, histamine, tyramine, spermine, and spermidine; concentrations were 6.51, 9.59, 205.85, 5.55, and 5.39 mg/L, respectively. All E. durans strains found in Tibetan traditional fermented yak milk thus offer potential risk.
- Isolation and Characterization of Biogenic Amine-Producing Bacteria in Fermented Soybean Pastes
- Jin Seok Moon , Seung Kee Cho , Hwa Young Choi , Ji Eun Kim , So-Young Kim , Kyung-Ju Cho , Nam Soo Han
- J. Microbiol. 2010;48(2):257-261. Published online May 1, 2010
- DOI: https://doi.org/10.1007/s12275-010-0040-y
- 25 View
- 0 Download
- 20 Scopus
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Abstract
- Biogenic amines (BAs) are produced primarily by microorganisms found in fermented foods and are often implicated in food poisoning. BA-producing bacteria found in fermented soybean pastes were isolated and characterized using a decarboxylating medium and multiplex PCR analysis. Two BA-producing bacteria were isolated from traditional soybean pastes: one was a histamine-producing Clostridium strain, and the other was a tyramine-producing Pseudomonas strain. The Clostridium strain was determined to be a potent histamine producer among the cultures tested. Synthesis of tyramine by Pseudomonas sp. T1 was observed for the first time in this study.
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