2020
DOI: 10.4014/jmb.2007.07046
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Antimicrobial and Immunomodulatory Effects of Bifidobacterium Strains: A Review

Abstract: Bifidobacterium strains can provide several health benefits, such as antimicrobial and immunomodulatory effects. Some strains inhibit growth or cell adhesion of pathogenic bacteria, including multidrug-resistant bacteria, and their antibacterial activity can be intensified when combined with certain antibiotics. In addition, some strains of bifidobacteria reduce viral infectivity, leading to less epithelial damage of intestinal tissue, lowering the virus shedding titer, and controlling the release o… Show more

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Cited by 46 publications
(32 citation statements)
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References 31 publications
(30 reference statements)
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“…A number of B. pseudocatenulatum strains have been shown to suppress TNF-α and IL-6 production while stimulating IL-10 production [46]. Overall, these results corroborate the efficacy of Bifidobacterium strains as potential solutions for infectious and inflammatory diseases [37].…”
Section: Bifidobacteria and The Human Immune Systemsupporting
confidence: 60%
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“…A number of B. pseudocatenulatum strains have been shown to suppress TNF-α and IL-6 production while stimulating IL-10 production [46]. Overall, these results corroborate the efficacy of Bifidobacterium strains as potential solutions for infectious and inflammatory diseases [37].…”
Section: Bifidobacteria and The Human Immune Systemsupporting
confidence: 60%
“…Such strains could become effective drugs against inflammatory diseases exemplified by colitis and LPSrelated conditions. In the case of S. aureus and K. pneumoniae infections, bifidobacteria are capable of immune system modulation via induction or suppression of both pro-and antiinflammatory cytokines [37]. A number of B. pseudocatenulatum strains have been shown to suppress TNF-α and IL-6 production while stimulating IL-10 production [46].…”
Section: Bifidobacteria and The Human Immune Systemmentioning
confidence: 99%
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“…The bubble walls can expand like a small balloon without tearing until the bread is deformed. When carbon dioxide exerts more pressure than the fermenting dough can withstand, the gluten structure weakens, releasing gas and deflating the over-fermented dough, hence the characteristics of a high quality dough that produces a large volume [46], with uniformly fine pores and fluffy.…”
Section: Application Of Arxyn10c20 In Bread Makingmentioning
confidence: 99%