Proteomic profile of extracellular vesicles released by Lactiplantibacillus plantarum BGAN8 and their internalization by non-polarized HT29 cell line

Autor: Bajic SS, Canas MA, Tolinacki M, Badia J, Sánchez Fernández B, Golic N, Margolles A, Baldoma L, Ruas-Madiedo P

Publikováno v: SCIENTIFIC REPORTS
r-FSJD. Repositorio Institucional de Producción Científica de la Fundació Sant Joan de Déu
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r-FSJD: Repositorio Institucional de Producción Científica de la Fundació Sant Joan de Déu
Fundació Sant Joan de Déu

In recent years the role of extracellular vesicles (EVs) of Gram-positive bacteria in host-microbe cross-talk has become increasingly appreciated, although the knowledge of their biogenesis, release and host-uptake is still limited. The aim of this s

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::849947d402348ae14814ee636552e92d
https://www.nature.com/articles/s41598-020-78920-z.pdf

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Next-generation probiotics: Health-promoting bacteria of the human gut

Autor: Golić Nataša, Đokić Jelena, Tolinački Maja, Živković Milica

Publikováno v: Arhiv za farmaciju, Vol 73, Iss 6, Pp 515-534 (2023)

In recent years, a vast number of human diseases have been correlated with gut microbiota dysbiosis. The development of modern methods in molecular microbiology, such as the culturomics approach, as well as various multi-omics methods like next gener

Externí odkaz: https://doaj.org/article/59bab9d90af4439184d6f577aa6ab74b

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Phenotypic and genotypic characterization of lactic acid bacteria isolated from Azerbaijani traditional dairy products

Autor: Terzic-Vidojevic, A., Tolinacki, M., Nikolic, M., Jelena Lozo, Begovic, J., Gulahmadov, S. G. O., Kuliev, A. A., Dalgalarrondo, M., Chobert, J. -M, Haertlé, T., Topisirovic, L.

Publikováno v: African Journal of Biotechnology; Vol 8, No 11 (2009)
Scopus-Elsevier

Studied lactic acid bacteria (LAB) were isolated from two types of final ready-to-eat artisanal dairy products (cheeses – Agdas, Sheki and yogurts - Karabakh, Ganja and Baku) manufactured inAzerbaijan. The Agdas cheese belongs to the group of semi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::0d550223dcd5f75b2efae85ebe16db62
https://www.ajol.info/index.php/ajb/article/view/60776