Lactic Acid Bacteria

Marcela Albuquerque Cavalcanti de AlbuquerqueMarcela Albuquerque Cavalcanti de Albuquerque, PhD and MSc in Sciences (USP and UFRJ, Brazil), BSc in Biological Sciences (UNIRIO, Brazil), is a Researcher (USP, Brazil) and a scientific-based Entrepreneur. Her principle areas of study include the use of lactic acid bacteria to increase B-vitamin content in foods and to develop hypoallergenic foods; probiotics and prebiotics. She has published peer-reviewed articles, book chapters and works in scientific meetings.Alejandra de Moreno de LeBlancAlejandra de Moreno de LeBlanc, PhD in Biochem. (UN Tucuman, Argentina), is an Independent Researcher (CERELA-CONICET, Argentina). Her principle areas of study include the evaluation of lactic acid bacteria as modulators of the host immune response in cancer, inflammatory diseases and neurodegenerative diseases. She has edited 2 books, published 80 peer-reviewed articles, 23 book chapters and 113 works in scientific meetings.Jean Guy LeBlancJean Guy LeBlanc, PhD in Biochem. (UN Tucuman, Argentina), MSc and BSc in Biochem. (U. Moncton, Canada), is a Principal Researcher (CERELA-CONICET, Argentina). His principle areas of study include the use of lactic acid bacteria to increase bioactive compounds in foods or as bio-pharmaceuticals to treat and prevent vitamin deficiencies and inflammatory diseases. He has edited 7 books, published 94 peer-reviewed articles, 30 book chapters and 135 works in scientific meetings.Raquel BedaniRaquel Bedani has a MSc and PhD in Food and Nutrition at São Paulo State University (UNESP, Brazil) and also holds a BSc in Biological Sciences (UNESP). Part of her doctoral study was done at Reference Center for Lactobacilli (CERELA, Argentina). Raquel developed postdoctoral research at University of São Paulo (USP, Brazil). She has several publications in peer-reviewed journals and book chapters. Her main field of research includes the development of probiotic and prebiotic foods and the evaluation of their effects on health.

• Probiotic legislation and dose response. Vitamin production by lactic acid bacteria: the effect on vitamin content in foods and in human microbiota. Impact of probiotics on vitamin D receptor expression. Impact of probiotics on inflammatory bowel disease and irritable bowel syndrome. The potential use of lactic acid bacteria in neurodegenerative pathologies. Lactic acid bacteria bacteriocins and their impact on human microbiota. Effect of short chain fatty acids produced by probiotics on metabolism. Metabolites of polyphenols produced by probiotic microorganisms and their beneficial effects on health. Impact of probiotics on cardiovascular disease. Impact of probiotics on metabolic disorders (obesity, diabetes type 2). Impact of probiotics on animal health. Probiotics and quorum sensing: potential mechanisms. Anti-allergenic effect of probiotics on food