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Cell survival proteins in fermented milk (1010.16)
Author(s) -
Coria Evelyn,
Payne Monique
Publication year - 2014
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.28.1_supplement.1010.16
Subject(s) - fermentation , oxidative stress , biology , nitric oxide , food science , cell , bacteria , oxidative phosphorylation , chemistry , microbiology and biotechnology , biochemistry , genetics , endocrinology
Cell Survival Proteins in Fermented Milk Probiotics are living microorganisms that when administered in adequate amounts can have beneficial effects to the host. Fermented milk, which contains probiotics, has shown the potential to protect against excessive oxidative/ nitrosative stress. Overproduction of nitric oxide (NO · ) within the cell ultimately leads to cell death. Past studies have alluded to the idea that components produced by the microbiota may serve as growth factors for the cells. The aim of this study was to determine if fermented milk protects cells from nitrosative stress as well as identifying the active component. The results showed that proteins isolated from fermented milk aided in the recovery/survival of cells treated with NO · . Further investigation of the fermentation process revealed new proteins were produced. Identification and cloning of these protein(s) will not only help elucidate the “pro‐survival” mechanism, but may act as potential therapies for any oxidative/nitrosative based phenomenon or disease. Grant Funding Source : Supported by Title V STEM