In vitro selection criteria for probiotic bacteria of human origin: correlation with in vivo findings.
By C. Dunne, L. O’Mahony, L. Murphy, G. Thornton, Darrin Morrissey, Sile O'Halloran, M. Feeney, S. Flynn, G. FitzGerald, C. Daly and 4 more. American Journal of Clinical Nutrition, 2001
1,019 citations recorded by the source corpus.
Subfields: Food Science, Molecular Biology, Nutrition and Dietetics
View Paper: https://www.semanticscholar.org/paper/872fced7276dc26e79baf12a3658c241427a3022
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Citations in the corpus
- Consequences of bile salt biotransformations by intestinal bacteria (2016, background): “Indeed, glycine-conjugated BA was found to be significantly more inhibitory than taurine-conjugates, particularly at low environmental pH.(22,47) The explanation proposed is that because the pKa of conjugated BA is significantly lower than free bile acids the conjugate acts as a weak acid reducing i”
- THE ROLE OF RESISTANCE TO BILE SALTS AND ACID TOLERANCE OF EXOPOLYSACCHARIDES (EPSS) PRODUCED BY YOGURT STARTER BACTERIA (2010, background): “In addition to the favorable effects against disease caused by an imbalance of the gut microflora, several experimental observations have showed a potential protective effect of probiotic bacteria against the development of colon tumors (Dunne et al., 2001; Wollowski et al., 2001).”
- Evaluation of the probiotic characteristics of Bacillus species isolated from different food sources (2012, neutral): “Although in vitro studies partially mimic in situ conditions in the gut ecosystem (Dunne et al. 2001), these studies can be useful tools for the screening of numerous samples and the selection of microbes for further in vivo safety and clinical trials and eventually for use in humans.”
- Isolation of Bacillus subtilis: screening for aflatoxins B1, M1, and G1 detoxification (2011, background): “This mechanism was believed to be the major reason for probiotics function and considered as a principle criterion for probiotics strain screening [2, 21, 22].”
- Probiotic properties of lactobacilli strains isolated from raw cow milk in the Western highlands of Cameroon (2011, neutral): “3% (Dunne et al., 2001) and 0.”
- Novel isolates of lactobacilli from fermented Portuguese olive as potential probiotics (2014, background): “This realization reinforces the importance of therapeutic manipulation of intestinal microbiota (Dunne et al., 2001).”
- Dietary prebiotics: current status and new definition (2010, background): “…non-toxic Contains a large number of viable cells Has the capacity to survive and metabolise in the gut Retains its viability during storage and use If incorporated into a food, it should have good sensory qualities (Goldin 1998; Guarner and Schaafsama 1998; Bezkorovainy 2001; Dunne et al. 2001).”
- Assessment of novel probiotic Lactobacillus casei strains for the production of functional dairy foods (2004, background): “5% w/v) (Dunne et al., 2001), but they did not show hydrolytic activity.”
- Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests. (2013, neutral): “0 (Conway et al., 1987; Du Toit et al., 1998; Jacobsen et al., 1999; Dunne et al., 2001; Maragkoudakis et al., 2006; Xanthopoulos et al., 2000).”
- The interaction between bacteria and bile. (2005, background): “Gram-positive probiotic commensals In addition to resistance to low pH, adhesion to gut epithelial tissue and production of antimicrobial substances, resistance to bile toxicity is one of the criteria used to select probiotic strains that would potentially be capable of performing effectively in the”