Disease relevance of Cultured Milk Products

• Lactobacillus delbrueckii subsp. bulgaricus and L. delbrueckii subsp. lactis are both used in the dairy industry as homofermentative lactic acid bacteria in the production of fermented milk products [1].
• The effects of milk products fermented by Bifidobacterium longum strain BL1, a probiotic strain, on blood lipids in rats and humans were studied [2].
• GOALS: To determine the efficacy of triple therapy supplemented with a specially designed fermented milk product containing specific probiotic Lactobacillus casei (L. casei) DN-114 001 strain on Helicobacter pylori eradication in children [3].
• Sequenced clones identified as Lactobacillus acidophilus, Lactobacillus strain ASF360, L. kefir, L. acetotolerans, L. hilgardii, L. plantarum, Leuconostoc pseudomesenteroides, Microbacterium arborescens, Flavobacterium johnsoniae, Acetobacter pomorium, Gluconobacter oxydans, and Hafnia alvei, were detected for the first time in pulque [4].
• Aiming to appraise a possible anti-inflammatory effect of kefir we conducted cotton-induced granuloma and paw oedema assays in rats, the latter using carrageenan, dextran and histamine as stimuli [5].

Psychiatry related information on Cultured Milk Products

• Conjugated linoleic acid content and organoleptic attributes of fermented milk products produced with probiotic bacteria [6].

High impact information on Cultured Milk Products

• Some milk products fermented by specific bacterial strains have been shown to have rather moderate cholesterol-reducing properties [7].
• METHODS: Three groups of 10 IL-10 KO mice were fed fermented milk products containing Lb salivarius 433118 at 10(9) CFU/ml, B infantis 35624 at 10(8) CFU/ml, and unmodified milk, respectively, for 19 weeks [8].
• RESULTS: Frequent consumption of fresh juices, especially berry juices, and fermented milk products containing probiotic bacteria was associated with a decreased risk of recurrence of UTI: the OR for UTI was 0.66 (95% CI: 0.48, 0.92) per 2 dL juice [9].
• RESULTS: The lactic acid in the fermented milk products did not lower the glycemic and insulinemic indexes [10].
• Immunochemical study of triton X-100-soluble surface components of slime-forming, encapsulated Streptococcus cremoris from the fermented milk product viili [11].

Chemical compound and disease context of Cultured Milk Products

• Lactobacillus kefiranofaciens, isolated from kefir grains, produces an extracellular polysaccharide when cultured, not only in PYG10 medium but also in a liquid medium containing a rice hydrolysate that had been previously degraded by treatment with a glucoamylase [12].
• An efficient whole cell biotransformation process using Lactobacillus kefir was developed for the asymmetric synthesis of tert-butyl (3R, 5S) 6-chloro-dihydroxyhexanoate, a chiral building block for the HMG-CoA reductase inhibitor [13].
• A number of these isolates ferment only L-arabinose and gluconate and are similar to the species 'Lactobacillus desidiosus'. The DNA of these isolates, however, have 85-109% homology with 'L. caucasicus' NCDO 190 which is now regarded as L. kefir [14].
• Eighty-four patients with bacterial vaginosis were examined in an open randomized trial, the aim of which was to define clinical results and the microbiological panorama after topical treatment for 1 week with either an acetic acid jelly (A), an estrogen cream (B), a fermented milk product (C) or metronidazole (D) [15].

Biological context of Cultured Milk Products

• The characteristics of cell growth, lactic acid production, amino acid release and consumption by single-strain cultures of lactic acid bacteria (isolated from kefir grains), and by a multiple-strain kefir starter prepared from them, were studied [16].

Anatomical context of Cultured Milk Products

• Three elution methods on two different reversed-phase C18 columns were developed to determine flavin derivatives in raw egg white, raw egg yolk, egg powder, pasteurised milk, fermented milk products and liver (chicken, calf and pig) [17].

Associations of Cultured Milk Products with chemical compounds

• Lactose is a valuable asset as a basic nutrient and the main substrate in fermentative processes that led to the production of fermented milk products, such as yogurt and kefir [18].
• Immunopotentiative effect of polysaccharide from kefir grain, KGF-C, administered orally in mice [19].
• The lactose, glucose, and galactose content in various fermented milk products was studied by enzymatic methods [20].
• METHODS AND RESULTS: Kefir microflora was composed of lactic acid bacteria, acetic acid bacteria and yeasts [21].
• The efficiency of DC material supported kefir was the same for the fermentations of individual sugars or a mixture of fructose, sucrose, and glucose [22].

Gene context of Cultured Milk Products

• Pasteurized kefir would induce both Th2 and Th1 responses [23].
• METHODS: Five hundred millilitres of a fermented milk product (Cultura), containing live lactobacilli (La-5) and bifidobacteria (Bb-12), was given daily for 4 weeks to 41 UC and 10 patients with FAP, operated on with IPAA [24].
• The commercial API ATB 32C identification kit was compared with a standard method for identifying 11 reference strains and 53 yeast strains isolated from fermented milk products [25].
• Characterization of casein phosphopeptides from fermented milk products [26].
• The effect of kefir on the activities of GSH-Px, GST, CAT, GSH and LPO levels in carbon tetrachloride-induced mice tissues [27].

Analytical, diagnostic and therapeutic context of Cultured Milk Products

• In the past the preservation of the microbial populations present in the traditional Kefir grains was achieved by methods including freezing (Garrote et al. 1997), lyophilisation (Oberman & Libudzisz, 1998), air-drying (Kroger, 1993) and refrigeration (Marshall, 1993) [28].
• Effects of a specially designed fermented milk product containing probiotic Lactobacillus casei DN-114 001 and the eradication of H. pylori in children: a prospective randomized double-blind study [3].

References