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Critical Reviews in Food Science and Nutrition(1)
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Microorganismos, hongos y algas(5)
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scopus(6)
Characterization of the binding capacity of mercurial species in Lactobacillus strains
ArticleAbstract: BACKGROUND: Metal sequestration by bacteria has been proposed as a strategy to counteract metal contPalabras claves:Biosorption, cell wall, LACTOBACILLUS, Mercury, methylmercuryAutores:Alcántara C., Carlos Jadán-Piedra, Devesa V., Monedero V., Vélez D., Zúñiga M.Fuentes:scopusEffect of lactic acid bacteria on mercury toxicokinetics
ArticleAbstract: The capacity of two LAB strains to inhibit inorganic [Hg(II)] and organic (methyl-Hg; MeHg) mercuryPalabras claves:Autores:Carlos Jadán-Piedra, Crespo Á., Devesa V., Monedero V., Vélez D., Zúñiga M.Fuentes:scopusUse of Saccharomyces cerevisiae to Reduce the Bioaccessibility of Mercury from Food
ArticleAbstract: Food is the main pathway of exposure to inorganic mercury [Hg(II)] and methylmercury (CH3Hg). IntestPalabras claves:Bioaccessibility, Mercury, Mushrooms, Saccharomyces Cerevisiae, SeafoodAutores:Baquedano M., Carlos Jadán-Piedra, Devesa V., Puig S., Vélez D.Fuentes:scopusUse of lactic acid bacteria and yeasts to reduce exposure to chemical food contaminants and toxicity
ReviewAbstract: Chemical contaminants that are present in food pose a health problem and their levels are controlledPalabras claves:cyanotoxins, lactic acid bacteria, Metals, Mycotoxins, PESTICIDES, SaccharomycesAutores:Carlos Jadán-Piedra, Chiocchetti G.M., Devesa V., Monedero V., Vélez D., Zúñiga M.Fuentes:scopusPolyphosphate in Lactobacillus and its link to stress tolerance and probiotic properties
ArticleAbstract: The synthesis of the inorganic polymer polyphosphate (poly-P) in bacteria has been linked to stressPalabras claves:LACTOBACILLUS, Mercury, polyphosphate, Polyphosphate kinase, probioticAutores:Alcántara C., Carlos Jadán-Piedra, Coll-Marqués J.M., Devesa V., Monedero V., Vélez D., Zúñiga M.Fuentes:scopusThe use of lactic acid bacteria to reduce mercury bioaccessibility
ArticleAbstract: Mercury in food is present in either inorganic [Hg(II)] or methylmercury (CH3Hg) form. Intestinal abPalabras claves:Bioaccessibility, lactic acid bacteria, Mercury, methylmercury, Mushrooms, SeafoodAutores:Alcántara C., Carlos Jadán-Piedra, Devesa V., Monedero V., Vélez D., Zúñiga M.Fuentes:scopus