INVESTIGADORES
DE MORENO Maria Alejandra
capítulos de libros
Título:
ANTI-INFLAMMATORY PROPERTIES OF GENETICALLY MODIFIED LACTIC ACID BACTERIA
Autor/es:
S. DEL CARMEN; A. DE MORENO DE LEBLANC; A. MIYOSHI; V. AZEVEDO; L. BERMUDEZ-HUMARAN; P. LANGELLA; F. SESMA; G. PERDIGON; J.G. LEBLANC
Libro:
Bioactive Food as Dietary Interventions for Arthritis and Related Inflammatory Diseases
Editorial:
Elsevier
Referencias:
Lugar: Oxford; Año: 2013; p. 581 - 600
Resumen:
Lactic acid bacteria (LAB) represent a heterogeneous group of microorganisms that are naturally present in many foods and possess a wide range of therapeutic properties.This chapter will present a brief overview of the current expanding knowledge of the mechanisms by which LAB participate in the prevention of inflammatory processes and the uses of engineering strategies for the development of new LAB that produce either anti-inflammatory cytokines (such as IL-10) or antioxidant enzymes (such as catalases and superoxide dismutases).These novel strains could be used in new treatment protocols since they could enhance the effectiveness of traditional therapies.
