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A Lactobacillus casei BL23 strain defective in an OmpR-family response regulator encoded by LCABL_18980 (PrcR, RR11), showed enhanced proteolytic activity caused by overexpression of the gene encoding the proteinase PrtP. Transcriptomic analysis revealed that, in addition to prtP expression, PrcR regulates genes encoding peptide and amino acid transporters, intracellular peptidases and amino acid biosynthetic pathways, among others. Binding of PrcR to twelve promoter regions of both upregulated and downregulated genes, including its own promoter, was demonstrated by electrophoretic mobility shift assays showing that PrcR can act as a transcriptional repressor or activator. Phosphorylation of PrcR increased its DNA binding activity and this effect was abolished after replacement of the phosphorylatable residue Asp-52 by alanine. Comparison of the transcript levels in cells grown in the presence or absence of tryptone in the growth medium revealed that PrcR activity responded to the presence of a complex amino acid source in the growth medium. We conclude that the PrcR plays a major role in the control of the peptide and amino acid metabolism in L. casei BL23. Orthologous prcR genes are present in most members of the Lactobacillaceae and Leuconostocaceae families. We hypothesize that they play a similar role in these bacterial groups., This work was financed by funds from the former Spanish Ministry of Science and Innovation (AGL2007-60975 and AGL2010-15679) and Generalitat Valenciana (ACOMP2012/137). A. Revilla-Guarinos was the recipient of a research fellowship from the Instituto Danone.

Los complementos alimenticios son alimentos cuyo fin es complementar la dieta normal y que consisten en fuentes concentradas de nutrientes (vitaminas y minerales) o de otras sustancias que tienen un efecto nutricional o fisiológico, en forma simple o combinada. Los complementos se comercializan en forma dosificada, se entregan al consumidor final únicamente preenvasados. En ningún caso, deben sustituir al uso de medicamentos sin una supervisión médica adecuada. Sólo deben utilizarse para complementar la dieta y, de forma general, su uso no es necesario si se sigue una dieta variada y equilibrada, a la que no pueden reemplazar. En España los complementos alimenticios están regulados por el Real Decreto 1487/2009 que traspuso a la legislación española la Directiva 2002/46/CE relativa a la aproximación de las legislaciones de los estados miembros en materia de complementos alimenticios. Sin embargo, actualmente sólo está regulado el uso de vitaminas y minerales, por lo que se ha solicitado al Comité Científico que realice una valoración de la propuesta de autorización de la utilización de determinadas sustancias distintas de vitaminas y minerales en la fabricación de complementos alimenticios. Las sustancias propuestas por la Agencia Española de Consumo, Seguridad Alimentaria y Nutrición (AECOSAN) son: ácido L-aspártico, L-citrulina, glicina, L-prolina, L-serina, L-arginina-L-aspartato, L-lisina-L-aspartato, L-lisina-L-glutamato, N-acetil-L-cisteína, N-acetil-L-metionina, hidroximetilbu- tirato, ácido lipoico, Monascus purpureus, carbón activo y lactulosa. El Comité Científico ha valorado cada propuesta, analizando las características y fuentes de cada sustancia, así como la nutrición, metabolismo y seguridad y ha concluido, en cada caso, si la presentada por la AECOSAN era aceptable desde el punto de vista de su seguridad en su uso como complemento alimenticio. En ningún caso, la evaluación realizada supone un aval de la eficacia biológica de las sustancias y dosis valoradas. El Comité Científico indica que, en todo caso es necesario que las personas que estén sometidas a tratamientos con medicamentos consulten con su médico la oportunidad o conveniencia de consumir complementos alimenticios dada la posibilidad de que existan interferencias en algunos casos. Food supplements are foods, the purpose of which is to supplement the normal diet and which consist of concentrated nutrient sources (vitamins and minerals) or other substances with a nutritional or physiological effect, alone or in combination. The supplements are marketed in dosage form and are only supplied to the end consumer prepacked. In no event should they replace the use of medicines without suitable medical supervision. They should only be used to supplement the diet and, on the whole, their usage is not required if the individual has a varied and balanced diet, which cannot be replaced. In Spain, food supplements are regulated by Royal Decree 1487/2009, which transposed Directive 2002/46/EC on the approximation of the laws of the Member States relating to food supplements into Spanish law. However, only the use of vitamins and minerals is currently regulated. Therefore the Scientific Committee has been asked to make an assessment of the proposal to authorise certain substances other than vitamins and minerals in the manufacture of food supplements. The substances proposed by the Spanish Agency for Consumer Affairs, Food Safety and Nutrition (AECOSAN) are food supplements, L-aspartic acid, L-citrulline, glycine, L-proline, L-serine, L-arginine-L-aspar- tate, L-lysine L-aspartate, L-lysine-L-glutamate, N-acetyl-L-cysteine, N-acetyl-L-methionine, hidro- xymethylbutyrate, lipoic acid, Monascus purpureus, activated carbon and lactulose. The Scientific Committee has assessed each proposal, analysing the characteristics and sources of each substance, and the nutrition, metabolism and safety and has concluded, in each case, whether that submitted by the AECOSAN is acceptable from a safety viewpoint for use as a food supplement. In no event is the assessment intended as a guarantee of the biological efficiency of the substances and doses assessed. The Scientific Committee states that, in any case individuals undergoing medical treatment must seek medical advice as to the suitability of taking food supplements, given the possibility of interactions in certain cases.

Sorbitol is a sugar polyol claimed to have health-promoting properties. D-sorbitol-6-phosphate dehydrogeanse (StolPDh) is required for sorbose and sorbitol metabolism in Lactobacillus casei. StolPDh catalyzes the oxidation of Sorbitol-6-phosphate and also the reverse reaction, or reather, the reduction of fructose-6-phosphate with NAD+ regeneration. In order to test this function in vivo, a new food grade recombinant strain of L. casei was constructed by the integration of a StolPDh-encoding gene (gutF) in the chromosomal lactose operon. Lactose induction of gutF expression was achieved and sorbitol production could be detected by 13C-nuclear magnetic resonance analys, upon addiction of glucose to resting cells. Additional inactivationn of L-lactate dehydrogenase led to higher sorbitol production. These outcomes indicates that the accumulation of the glycolytic precursor, fructose-6-phosphate and an high NAD+/NADH ratio were the limiting factors for sorbitol accumulation.

Industria láctea, transformación de frutos secos, producción de horchata de chufa, producción de leche de almendras, postres lácteos., Consejo Superior de Investigaciones Científicas (España), T3 Traducción de patente europea

[EN] The invention relates to products which are fermented with probiotic lactic bacteria from milk or a shake comprising almonds (Prunus Amygdalus, var. dulcis), other non-vegetable dried fruits or orgeat obtained from chufa tubers (Cyperus esculentus). The inventive products deliver the nutritional benefits of the dried fruits, the orgeat and the added probiotic bacteria, with a unique flavour and a consistency, acidity and aroma similar to yoghurt. Optionally, if the sugar content is kept low, the products have astringent and intestinal flora reestablishment properties. In addition, the products can be combined with additives and flavours and enriched with minerals, vitamins, fibre or oligosaccharides having a bifidogenic effect, etc., or pasteurised following fermentation. In almost all cases, the products form an excellent nutritional supplement for adolescents, athletes or elderly persons. [ES] La invención relaciona a los productos que son fermentado con las bacterias lácticas probiotic de la leche o de una agitación comprendiendo las almendras (Prunus Amygdalus, variedad. los dulcis), las distintas frutas secadas non-vegetable o el orgeat obtuvieron de los tubérculos de la chufa (Cyperus esculentus). Los productos de la invención suministran los beneficios nutritivos de las frutas secadas, el orgeat y las bacterias probiotic añadidas, con un único sabor y una consistencia, una acidez y un aroma similares al yogur. Opcionalmente, si el contenido en azúcar se mantiene bajo, los productos tienen propiedades astringentes y intestinales del reestablecimiento de las floras. Además, el bote de los productos se combine con los aditivos y los sabores y se enriquece con los minerales, las vitaminas, la fibra o los oligosacáridos teniendo un efecto bifidogenic, un etc., o una fermentación pasteurizada de la continuación. En casi todos los casos, la forma de los productos que un nutritivo excelente suplementa para los adolescentes, los atletas o las personas mayores. Peer reviewed Consejo Superior de Investigaciones Científicas (España) T3 Traducción de patente europea

Filing Date: 1996-02-08.-- Priority Data ES P 9500269 (1995-02-09), The invention provides for the rapid and simple selection of fragments of DNA amplified by a non specific PCR reaction, fragments which are then used as specific probes of strain or specie, as desired. The fragments extracted from an agarose gel will be used as a probe in a hybridation on a solid medium whereon DNA samples have been immobilized, whether amplified or not, of bacterial strains to be identified. With the disclosed process it is possible to obtain specific probes applicable to the rapid identification of species in various fields.