Immunomodulatory action of Lactococcus lactis

Administration of probiotics affects Artemia franciscana metanauplii intestinal ultrastructure and offers resistance against a Photobacterium damselae ssp. piscicida induced oxidative stress response

“…The production of different active substances by each probiotic, namely lysozyme [ 41 , 42 ], bacteriocins [39] and selenium nanoparticles [ 44 , 88 , 89 ] by B. subtilis, organic acids and bacteriocins including nisin by L. lactis [41] and organic acids, plantaricin, hydrogen peroxide, phenolic compounds, and surfactants by L. plantarum [90] might contribute to this variable effect among the probiotics employed. In fact, the addition of lysozyme significantly decreased the MDA content, and increased (SOD), activity, improving gur health in piglets [91] , plantaricin presented a synergistic action with lactic acid against A. hydrophila [92] and nisin was reported to boost growth performance and increases infection clearance rate in humans by upregulating innate and acquired immune responses [93] .…”

Oral and intranasal immunization with food-grade recombinant Lactococcus lactis expressing high conserved region of SARS-CoV-2 spike protein triggers mice’s immunity responses

“…L .lactis strains were found to be an effective tool for maintaining intestinal homeostasis and enhancing mucosal immunity in the gut and other sites through humoral and cell-mediated immunity. Several studies have shown that recombinant L.lactis strains induce immune modulatory responses [19] . The administration of L .lactis containing the plasmid encoding the HCR gene improved the humoral immune system in experimental animals, according to our findings.…”

Edible coatings for enhancing osmodehydration process of pears using glucose solution: a study on mass transfer kinetics and quality assessment

“…Edible coatings, comprising polysaccharides, lipids, proteins, or their combinations, have been studied in different applications, either applied on the surface of food as a pretreatment to improve the efficiency preservation processes (Rodriguez et al, 2016(Rodriguez et al, , 2021Meerasri & Sothornvit, 2023), to extend the shelf-life of fresh produce (Bangar et al, 2023;Ge et al, 2023;Kaur et al, 2023) or as a food packaging material (Saleena et al, 2023).…”