Limosilactobacillus

Limosilactobacillus is a thermophilic and heterofermentative genus of lactic acid bacteria created in 2020 by splitting from Lactobacillus. The name is derived from the Latin limosus "slimy", referring to the property of most strains in the genus to produce exopolysaccharides from sucrose. The genus currently includes 31 species or subspecies, most of these were isolated from the intestinal tract of humans or animals. Limosilactobacillus reuteri has been used as a model organism to evaluate the host-adaptation of lactobacilli to the human and animal intestine and for the recruitment of intestinal lactobacilli for food fermentations.

Limosilactobacilli are heterofermentative and produce lactate, CO2, and acetate or ethanol from glucose; several limosilactobacilli, particularly strains of Lm. reuteri convert glycerol or 1,2-propanediol to 1,3 propanediol or propanol, respectively. Most strains do not grow in presence of oxygen, or in de Man, Rogosa Sharpe (MRS) medium, the standard medium for cultivation of lactobacilli. Addition of maltose, cysteine and fructose to MRS is usually sufficient for cultivation of limosilactobacilli.

flexor digitorum profundus

Pediococcus acidilactici

Related Articles Antidiabetic Effects of Pediococcus acidilactici pA1c on HFD-Induced Mice Miriam Cabello-Olmo, María Oneca, María José Pajares, Maddalen Jiménez, Josune Ayo, Ignacio J. Encío, Miguel Barajas, Miriam Araña Nutrients. 2022 Feb; 14(3): 692. Published online 2022 Feb 7. doi: 10.3390/nu14030692 PMCID: PMC8839473 Anti-Obesity Efficacy of Pediococcus acidilactici MNL5 in Canorhabditis elegans Gut Model Kaliyan Barathikannan, Ramachandran Chelliah, Fazle Elahi, Akanksha Tyagi, Vijayalakshmi Selvakumar, Paul Agastian, Mariadhas Valan Arasu, Deog-Hawn Oh Int J Mol Sci. 2022 Feb; 23(3): 1276. Published online 2022 Jan 24. doi: 10.3390/ijms23031276 PMCID: PMC8835910 Lipid-Lowering Effects of Pediococcus acidilactici M76 Isolated from Korean Traditional Makgeolli in High Fat Diet-Induced Obese Mice Yeon-Jeong Moon, Sang-Ho Baik, Youn-Soo Cha Nutrients. 2014 Mar; 6(3): 1016–1028. Published online 2014 Mar 7. doi: 10.3390/nu6031016 PMCID: PMC396717

Zen

Zen (Chinese: 禪; pinyin: Chán; Japanese: 禅, romanized: zen; Korean: 선, romanized: Seon; Vietnamese: Thiền) is a school of Mahayana Buddhism that originated in China during the Tang dynasty, known as the Chan School (Chánzong 禪宗), and later developed into various sub-schools and branches. From China, Chán spread south to Vietnam and became Vietnamese Thiền, northeast to Korea to become Seon Buddhism, and east to Japan, becoming Japanese Zen. The term Zen is derived from the Japanese pronunciation of the Middle Chinese word 禪 (chán), an abbreviation of 禪那 (chánnà), which is a Chinese transliteration of the Sanskrit word dhyāna ("meditation"). Zen emphasizes rigorous self-restraint, meditation-practice, insight into the nature of mind (見性, Ch. jiànxìng, Jp. kensho, "perceiving the true nature") and nature of things (without arrogance or egotism), and the personal expression of this insight in daily life, especially for the benefit of others. As such, it de-em

Sulforaphane

Related Articles Houghton C. A. (2019). Sulforaphane: Its "Coming of Age" as a Clinically Relevant Nutraceutical in the Prevention and Treatment of Chronic Disease. Oxidative medicine and cellular longevity, 2019, 2716870. https://doi.org/10.1155/2019/2716870 Santín-Márquez, R., Alarcón-Aguilar, A., López-Diazguerrero, N. E., Chondrogianni, N., & Königsberg, M. (2019). Sulforaphane - role in aging and neurodegeneration. GeroScience, 41(5), 655–670. https://doi.org/10.1007/s11357-019-00061-7 Mahn, A.; Castillo, A. Potential of Sulforaphane as a Natural Immune System Enhancer: A Review. Molecules 2021, 26, 752. https://doi.org/10.3390/molecules26030752 Liang J, Jahraus B, Balta E, Ziegler JD, Hübner K, Blank N, Niesler B, Wabnitz GH and Samstag Y (2018) Sulforaphane Inhibits Inflammatory Responses of Primary Human T-Cells by Increasing ROS and Depleting Glutathione. Front. Immunol. 9:2584. doi: 10.3389/fimmu.2018.02584 Zimme

TRPV1

The transient receptor potential cation channel subfamily V member 1 (TrpV1), also known as the capsaicin receptor and the vanilloid receptor 1, is a protein that, in humans, is encoded by the TRPV1 gene. It was the first isolated member of the transient receptor potential vanilloid receptor proteins that in turn are a sub-family of the transient receptor potential protein group. This protein is a member of the TRPV group of transient receptor potential family of ion channels. The function of TRPV1 is detection and regulation of body temperature. In addition, TRPV1 provides a sensation of scalding heat and pain (nociception). In primary afferent sensory neurons, it cooperates with TRPA1 (a chemical irritant receptor) to mediate the detection of noxious environmental stimuli.

Prenatal back pain

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Cancer Risk: Acrylamide AGEs

Minimizing Cancer Risk: Understanding the Relationship Between Acrylamide, Advanced Glycation End Products, and Cooking Tips Tweet Follow @AZSPerformance In recent years, concerns about cancer risk associated with dietary choices have gained significant attention. Researchers have identified two substances, acrylamide and advanced glycation end products (AGEs), that are formed during certain cooking processes and have been linked to an increased risk of cancer. In this article, we will explore the connection between acrylamide, AGEs, and cancer, as well as provide practical tips to help you reduce your exposure to these potentially harmful compounds. Acrylamide and Cancer Risk: Acrylamide is a chemical compound that forms naturally during high-temperature cooking methods, such as frying, baking, and roasting. It is commonly found in foods like potato

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