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Lactobacillus brevis

  Related Articles Lactobacillus brevis 23017 Relieves Mercury Toxicity in the Colon by Modulation of Oxidative Stress and Inflammation Through the Interplay of MAPK and NF-κB Signaling Cascades Xinpeng Jiang, Shanshan Gu, Di Liu, Lili Zhao, Shuang Xia, Xinmiao He, Hongyan Chen, Junwei Ge Front Microbiol. 2018; 9: 2425. Published online 2018 Oct 12. doi: 10.3389/fmicb.2018.02425 PMCID: PMC6194351 Topical treatment with probiotic Lactobacillus brevis CD2 inhibits experimental periodontal inflammation and bone loss Tomoki Maekawa, George Hajishengallis J Periodontal Res. Author manuscript; available in PMC 2015 Dec 1.Published in final edited form as: J Periodontal Res. 2014 Dec; 49(6): 785–791. Published online 2014 Feb 1. doi: 10.1111/jre.12164 PMCID: PMC4119090 Lactobacillus plantarum and Lactobacillus brevis Alleviate Intestinal Inflammation and Microbial Disorder Induced by ETEC in a Murine Model Xuebing Han, Sujuan Ding, Yong Ma, Jun Fang, Hongm...

Lactococcus lactis

  Lactococcus lactis is a Gram-positive bacterium used extensively in the production of buttermilk and cheese, but has also become famous as the first genetically modified organism to be used alive for the treatment of human disease. L. lactis cells are cocci that group in pairs and short chains, and, depending on growth conditions, appear ovoid with a typical length of 0.5 - 1.5 µm. L. lactis does not produce spores (nonsporulating) and are not motile (nonmotile). They have a homofermentative metabolism, meaning they produce lactic acid from sugars. They've also been reported to produce exclusive L-(+)-lactic acid. However, reported D-(−)-lactic acid can be produced when cultured at low pH. The capability to produce lactic acid is one of the reasons why L. lactis is one of the most important microorganisms in the dairy industry. Based on its history in food fermentation, L. lactis has generally recognized as safe (GRAS) status, with few case reports of it being an opportuni...