PMID- 32993033
OWN - NLM
STAT- PubMed-not-MEDLINE
LR  - 20201103
IS  - 2304-8158 (Print)
IS  - 2304-8158 (Electronic)
IS  - 2304-8158 (Linking)
VI  - 9
IP  - 10
DP  - 2020 Sep 25
TI  - Latilactobacillus curvatus: A Candidate Probiotic with Excellent Fermentation 
      Properties and Health Benefits.
LID - 10.3390/foods9101366 [doi]
LID - 1366
AB  - Latilactobacillus curvatus is a candidate probiotic that has been included in the 
      list of recommended biological agents for certification by the European Food 
      Safety Authority. According to the published genomic information, L. curvatus has 
      several genes that encode metabolic pathways of carbohydrate utilization. In 
      addition, there are some differences in cell surface complex related genes of L. 
      curvatus from different sources. L. curvatus also has several genes that encode 
      bacteriocin production, which can produce Curvacin A and Sakacin P. Due to its 
      ability to produce bacteriocin, it is often used as a bioprotective agent in 
      fermented meat products, to inhibit the growth of a variety of pathogenic and 
      spoilage bacteria. L. curvatus exerts some probiotic effects, such as mediating 
      the production of IL-10 by dendritic cells through NF-kappaB and extracellular 
      regulated protein kinases (ERK) signals to relieve colitis in mice. This review 
      is the first summary of the genomic and biological characteristics of L. 
      curvatus. Our knowledge on its role in the food industry and human health is also 
      discussed, with the aim of providing a theoretical basis for the development of 
      applications of L. curvatus.
FAU - Chen, Ying
AU  - Chen Y
AD  - State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 
      214122, China.
AD  - School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
FAU - Yu, Leilei
AU  - Yu L
AD  - State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 
      214122, China.
AD  - School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
AD  - International Joint Research Laboratory for Probiotics, Jiangnan University, Wuxi 
      214122, China.
FAU - Qiao, Nanzhen
AU  - Qiao N
AD  - State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 
      214122, China.
AD  - School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
FAU - Xiao, Yue
AU  - Xiao Y
AD  - State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 
      214122, China.
AD  - School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
FAU - Tian, Fengwei
AU  - Tian F
AD  - State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 
      214122, China.
AD  - School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
AD  - International Joint Research Laboratory for Probiotics, Jiangnan University, Wuxi 
      214122, China.
FAU - Zhao, Jianxin
AU  - Zhao J
AD  - State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 
      214122, China.
AD  - School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
AD  - (Yangzhou) Institute of Food Biotechnology, Jiangnan University, Yangzhou 225004, 
      China.
FAU - Zhang, Hao
AU  - Zhang H
AD  - State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 
      214122, China.
AD  - School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
AD  - (Yangzhou) Institute of Food Biotechnology, Jiangnan University, Yangzhou 225004, 
      China.
AD  - National Engineering Research Center for Functional Food, Jiangnan University, 
      Wuxi 214122, China.
FAU - Chen, Wei
AU  - Chen W
AD  - State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 
      214122, China.
AD  - School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
AD  - (Yangzhou) Institute of Food Biotechnology, Jiangnan University, Yangzhou 225004, 
      China.
AD  - National Engineering Research Center for Functional Food, Jiangnan University, 
      Wuxi 214122, China.
AD  - Beijing Innovation Centre of Food Nutrition and Human Health, Beijing Technology 
      and Business University, Beijing 100048, China.
FAU - Zhai, Qixiao
AU  - Zhai Q
AD  - State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 
      214122, China.
AD  - School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
AD  - International Joint Research Laboratory for Probiotics, Jiangnan University, Wuxi 
      214122, China.
LA  - eng
GR  - BK20180603/Natural Science Foundation of Jiangsu Province/
GR  - 31530056, 31772090, 31820103010, U1903205/National Natural Science Foundation of 
      China/
PT  - Journal Article
PT  - Review
DEP - 20200925
PL  - Switzerland
TA  - Foods
JT  - Foods (Basel, Switzerland)
JID - 101670569
PMC - PMC7600897
OTO - NOTNLM
OT  - Latilactobacillus curvatus
OT  - beneficial function
OT  - fermentation properties
OT  - probiotic candidate
COIS- The authors declare no conflict of interest.
EDAT- 2020/10/01 06:00
MHDA- 2020/10/01 06:01
PMCR- 2020/09/25
CRDT- 2020/09/30 01:02
PHST- 2020/08/24 00:00 [received]
PHST- 2020/09/18 00:00 [revised]
PHST- 2020/09/21 00:00 [accepted]
PHST- 2020/09/30 01:02 [entrez]
PHST- 2020/10/01 06:00 [pubmed]
PHST- 2020/10/01 06:01 [medline]
PHST- 2020/09/25 00:00 [pmc-release]
AID - foods9101366 [pii]
AID - foods-09-01366 [pii]
AID - 10.3390/foods9101366 [doi]
PST - epublish
SO  - Foods. 2020 Sep 25;9(10):1366. doi: 10.3390/foods9101366.