Lactid Acid Bacteria: A Functional Approach, 1st Edition (Hardback) book cover

Lactid Acid Bacteria

A Functional Approach, 1st Edition

Edited by Marcela A. C. de Albuquerque, Alejandra de Moreno de LeBlanc, Jean Guy Joseph LeBlanc, Raquel Bedani Salvio

CRC Press

340 pages | 7 Color Illus. | 13 B/W Illus.

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Hardback: 9781138391635
pub: 2020-04-15
Available for pre-order. Item will ship after 15th April 2020
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Description

The book deals with advances made in the functionalities of lactic acid bacteria (LAB) such as, their effect on vitamin D receptor expression, impact on neurodegeneratives pathologies, production of B-vitamins for food bio-enrichment, production of bacteriocins to improve gut microbiota dysbiosis, production of metabolites from polyphenols and their effects on human health, effect on reducing the immunoreaction of food allergens, as biological system using time-temperature to improve food safety, and the use of probiotic in animal feed. The book also reviews the use of LAB and probiotics technologies to develop new functional foods and functional pharmaceutical.

  • Focuses on the new trends of lactic acid bacteria and probiotics
  • Includes the potential use of probiotics as vitamin D receptor expression
  • Describe new advances on the use of lactic acid bacteria in neurodegenerative pathologies
  • Explores the use of bacteriocins produced by lactic acid bacteria to improve human microbiota disbiosis
  • Includes the production of metabolites of polyphenols by lactic acid bacteria microorganisms
  • Provides information regarding the use of probiotics in food, pharmaceutical, and cosmetics technologies

Table of Contents

Cell-Cell Communication in Lactic Acid Bacteria: Potential Mechanisms

Lima, E.M.F., Quecán, B.X.V., Cunha, L.R., Franco, B.D.G.M.F., and Pinto, U.M.

Probiotic Dose-Response and Strain Number

Ouwehand, A.

Impact of Lactic Acid Bacteria on Bioavailability and Digestibility

Hess, J.

Lactic Acid Bacteria Application to Decrease Food Allergies

Bíscola, V., Albuquerque, M.A.C., Nunes, T.P., Vieira, A.D.S., and Franco, B.D.G.M.

Lactic Acid Bacteria Bacteriocins and their Impact on Human Health

Todorov, S. and Chikindas, M.L.

Probiotics, Vitamin D, and Vitamin D Receptor in Health and Disease

Battistini, C., Nassani, N., Saad, and S.M.I., Sun, J.

B-Group Vitamin Producing Lactic Acid Bacteria: a Tool to Bio-Enrich Foods and Delivery Natural Vitamins to the Host

Albuquerque, M.A.C., Terán, M.M., Garutti, L.H.G., Cucik, A.C.C., Saad, S.M.I., and LeBlanc, J.G.

Effect of Short-chain Fatty Acids Produced by Probiotic: Functional Role Toward the Improvement of Human Health

da Silva, M.F., de Lima, M.S.F., and Converti, A.

Impact of Probiotics on Human Gut Microbiota and the Relationship with Obesity

Bianchi, F. and Sivieri, K.

Probiotics in the Management of Inflammatory Bowel Disease and Irritable Bowel Syndrome Celiberto, L.S., Vallance, B.A., and Cavallini, D.C.U.

The Potential Use of Lactic Acid Bacteria in Neurodegenerative Pathologies

Perez-Visñuk, D., Terán, M.M., de Giori, G.S., LeBlanc, J.G., and de Moreno de LeBlanc, A.

The Role of the Microbiota and the Application of Probiotics in Reducing the Risk of Cardiovascular Diseases

Bedani, R. and Saad, S.M.I.

Metabolites of Polyphenols Produced by Probiotic Microorganisms and Their Beneficial Effects on Human Health and Intestinal Microbiota

Beres, C., Cabezudo, I., and Maidin, N.M.

Application of Lactic Bacteria in Time-Temperature Integrators: a Tool to Monitor the Quality and Safety of Perishable Foods

Girardeau, A., Bíscola, V., Keravec, S., and Corrieu, G., Fonseca, F.

Impact of Probiotic on Animal Health

Sabo, S.S., Villalobos, E.F., Piazentin, A.C.M., Lopes, and A.M., Oliveira, R.P.S.

About the Editors

Marcela Albuquerque Cavalcanti de Albuquerque

Marcela Albuquerque Cavalcanti de Albuquerque, PhD and MSc in Sciences (USP and UFRJ, Brazil), BSc in Biological Sciences (UNIRIO, Brazil), is a Researcher (USP, Brazil) and a scientific-based Entrepreneur. Her principle areas of study include the use of lactic acid bacteria to increase B-vitamin content in foods and to develop hypoallergenic foods; probiotics and prebiotics. She has published peer-reviewed articles, book chapters and works in scientific meetings.

Alejandra de Moreno de LeBlanc

Alejandra de Moreno de LeBlanc, PhD in Biochem. (UN Tucuman, Argentina), is an Independent Researcher (CERELA-CONICET, Argentina). Her principle areas of study include the evaluation of lactic acid bacteria as modulators of the host immune response in cancer, inflammatory diseases, and neurodegenerative diseases. She has edited 2 books, published 80 peer-reviewed articles and 23 book chapters and 113 works in scientific meetings.

Jean Guy LeBlanc

Jean Guy LeBlanc, PhD in Biochem. (UN Tucuman, Argentina), MSc and BSc in Biochem. (U. Moncton, Canada), is a Principal Researcher (CERELA-CONICET, Argentina). His principle areas of study include the use of lactic acid bacteria to increase bioactive compounds in foods or as bio-pharmaceuticals to treat and prevent vitamin deficiencies and inflammatory diseases. He has edited 7 books, published 94 peer-reviewed articles and 30 book chapters and 135 works in scientific meetings.

Raquel Bedani

Raquel Bedani has MSc and PhD in Food and Nutrition at São Paulo State University (UNESP, Brazil) and also holds BSc in Biological Sciences (UNESP). Part of his doctoral study was done at Reference Center for Lactobacilli (CERELA, Argentina). Raquel developed postdoctoral research at University of São Paulo (USP, Brazil). She has several publications in peer-reviewed journals and book chapters. Her main research field includes the development of probiotic and prebiotic foods and the evaluation of their effects on health.

Subject Categories

BISAC Subject Codes/Headings:
MED060000
MEDICAL / Nutrition
SCI086000
SCIENCE / Life Sciences / General
TEC012000
TECHNOLOGY & ENGINEERING / Food Science