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Bacillus subtilis CFR5 isolated from fermented soybean attenuates the chronic pancreatitis.

Sharmila, G. R. and Venkateswaran, G. (2018) Bacillus subtilis CFR5 isolated from fermented soybean attenuates the chronic pancreatitis. Journal of Functional Foods, 40. pp. 197-206. ISSN 1756-4646

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Abstract

Pancreatitis, an inflammatory disease, has been tremendously increased over last decade. Bacillus sp. is known to cause inflammatory responses and also a disease causing agent. Thus, this study was carried out to examine safety aspects and effectiveness of the Bacillus subtilis CFR5 (BSC) on experimentally induced chronic pancreatitis model. The present work elucidates the protective role of BSC towards chronic pancreatitis by decreasing pancreatitis marker gene expressions, inflammatory responses (Th1 and Th2), and immunoglobulin’s, in the pancreas and by enhancing tight junction proteins, antimicrobial peptides in the intestine. Thus results indicate that BSC protects pancreas and intestinal region from cerulein-ethanol-induced damage and helping to regain of its function. The efficiency of BSC was compared with standard B. subtilis 168 and administration of BSC showed ten-fold higher effectiveness. Based on this, dietary supplementation of BSC will be an effective tool to maintain the health and to overcome pancreatitis related problems.

Item Type: Article
Uncontrolled Keywords: Pancreatitis Bacillus subtilis CFR5 Cytokines Intestinal barrier Tight junction proteins Cerulein-ethanol induced model
Subjects: 600 Technology > 05 Chemical engineering > 04 Fermentation Technology
600 Technology > 08 Food technology > 22 Legumes-Pulses > 05 Soya bean
Divisions: Fermentation Technology and Bioengineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 04 Jul 2018 10:48
Last Modified: 04 Jul 2018 10:48
URI: http://ir.cftri.com/id/eprint/13581

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