Zobrazeno 1 - 10
of 27
pro vyhledávání: '"Annie Dary-Mourot"'
Publikováno v:
Molecules, Vol 29, Iss 7, p 1552 (2024)
In addition to traditional use in fermented dairy products, S. thermophilus also exhibits anti-inflammatory properties both in live and heat-inactivated form. Recent studies have highlighted that some hydrolysates from surface proteins of S. thermoph
Externí odkaz:
https://doaj.org/article/fb00f4ac255d44b8964ba3156e8a5748
Autor:
Katleen Pinchaud, Zeeshan Hafeez, Sandrine Auger, Jean-Marc Chatel, Sead Chadi, Philippe Langella, Justine Paoli, Annie Dary-Mourot, Katy Maguin-Gaté, Jean Luc Olivier
Publikováno v:
Nutrients, Vol 14, Iss 24, p 5338 (2022)
Although arachidonic acid (ARA) is the precursor of the majority of eicosanoids, its influence as a food component on health is not well known. Therefore, we investigated its impact on the gut microbiota and gut–brain axis. Groups of male BALB/c mi
Externí odkaz:
https://doaj.org/article/ce580f3232064aa3b68c480fb70f34e9
Publikováno v:
Nutrients, Vol 14, Iss 22, p 4777 (2022)
Streptococcus thermophilus, a food grade bacterium, is extensively used in the manufacture of fermented products such as yogurt and cheeses. It has been shown that S. thermophilus strains exhibited varying anti-inflammatory activities in vitro. Our p
Externí odkaz:
https://doaj.org/article/0c4e166dfb1c4095b40e3cc176584c13
Autor:
Rania Allouche, Zeeshan Hafeez, Florent Papier, Annie Dary-Mourot, Magali Genay, Laurent Miclo
Publikováno v:
Foods, Vol 11, Iss 8, p 1157 (2022)
Streptococcus thermophilus, a lactic acid bacterium widely used in the dairy industry, is consumed regularly by a significant proportion of the population. Some strains show in vitro anti-inflammatory activity which is not fully understood. We hypoth
Externí odkaz:
https://doaj.org/article/9bb1af50a89a4557b4912b533dec6b29
Autor:
Ahoefa Ablavi Awussi, Emeline Roux, Catherine Humeau, Zeeshan Hafeez, Bernard Maigret, Oun Ki Chang, Xavier Lecomte, Gérard Humbert, Laurent Miclo, Magali Genay, Clarisse Perrin, Annie Dary-Mourot
Publikováno v:
Microorganisms, Vol 9, Iss 11, p 2380 (2021)
Growth of the lactic acid bacterium Streptococcus thermophilus in milk depends on its capacity to hydrolyze proteins of this medium through its surface proteolytic activity. Thus, strains exhibiting the cell envelope proteinase (CEP) PrtS are able to
Externí odkaz:
https://doaj.org/article/afd0a01b163a48be9cde584709db5d0c
Autor:
Ophélie Uriot, Sylvain Denis, Maira Junjua, Yvonne Roussel, Annie Dary-Mourot, Stéphanie Blanquet-Diot
Publikováno v:
Journal of Functional Foods, Vol 37, Iss , Pp 74-89 (2017)
Probiotics are defined as live microorganisms that when administered in adequate amount confer a health benefit to the host. To be considered as a probiotic, a bacterial strain must not only be safe but should also survive in the human gastrointestin
Externí odkaz:
https://doaj.org/article/c9b932d3b5d54fa899b98148c05d30f5
Autor:
Ophélie Uriot, Mounira Kebouchi, Emilie Lorson, Wessam Galia, Sylvain Denis, Sandrine Chalancon, Zeeshan Hafeez, Emeline Roux, Magali Genay, Stéphanie Blanquet-Diot, Annie Dary-Mourot
Publikováno v:
Microorganisms, Vol 9, Iss 6, p 1113 (2021)
Despite promising health effects, the probiotic status of Streptococcus thermophilus, a lactic acid bacterium widely used in dairy industry, requires further documentation of its physiological status during human gastrointestinal passage. This study
Externí odkaz:
https://doaj.org/article/cf0fa6ef97284214afdd240d23d51fb0
Publikováno v:
Probiotics and antimicrobial proteins.
Twenty-five lactic acid bacterial (LAB) strains have been isolated from traditional goat butter and three types of cheese (dry Klila, frech Klila, and Bouhezza) and evaluated for technological abilities, probiotic properties, and potentials as starte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::37390096a30210a731984cda3692325f
https://pubmed.ncbi.nlm.nih.gov/36307627
https://pubmed.ncbi.nlm.nih.gov/36307627
Autor:
Magali Genay, Emeline Roux, Catherine Humeau, Zeeshan Hafeez, Laurent Miclo, Oun Ki Chang, Gérard Humbert, Bernard Maigret, Annie Dary-Mourot, Ahoefa Ablavi Awussi, Xavier Lecomte, Clarisse Perrin
Publikováno v:
Microorganisms
Microorganisms, 2021, 9 (11), pp.2380. ⟨10.3390/microorganisms9112380⟩
Microorganisms, Vol 9, Iss 2380, p 2380 (2021)
Microorganisms, MDPI, 2021, 9 (11), pp.2380. ⟨10.3390/microorganisms9112380⟩
Volume 9
Issue 11
Microorganisms, 2021, 9 (11), pp.2380. ⟨10.3390/microorganisms9112380⟩
Microorganisms, Vol 9, Iss 2380, p 2380 (2021)
Microorganisms, MDPI, 2021, 9 (11), pp.2380. ⟨10.3390/microorganisms9112380⟩
Volume 9
Issue 11
Growth of the lactic acid bacterium Streptococcus thermophilus in milk depends on its capacity to hydrolyze proteins of this medium through its surface proteolytic activity. Thus, strains exhibiting the cell envelope proteinase (CEP) PrtS are able to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1125f61a3ebd0224d4ee1f34e9466bee
https://hal.science/hal-03537548
https://hal.science/hal-03537548
Autor:
Ophélie, Uriot, Mounira, Kebouchi, Emilie, Lorson, Wessam, Galia, Sylvain, Denis, Sandrine, Chalancon, Zeeshan, Hafeez, Emeline, Roux, Magali, Genay, Stéphanie, Blanquet-Diot, Annie, Dary-Mourot
Publikováno v:
Microorganisms
Despite promising health effects, the probiotic status of Streptococcus thermophilus, a lactic acid bacterium widely used in dairy industry, requires further documentation of its physiological status during human gastrointestinal passage. This study
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::205bccf281b3d28e089cec2de28132f7
https://pubmed.ncbi.nlm.nih.gov/34064045
https://pubmed.ncbi.nlm.nih.gov/34064045