Evaluation of primers applied for PCR identification of bifidobacterium spp.
Explore this paper's citation graph
Summary
Evaluating the primers applied for identification of B. bifidum and B. lactis species revealed highly significant differences in the detection level, which amounted from 1 pg to 10 ng of the template DNA in the reaction mixture.
- Type
- article
- Published
- 2003-01-01
- Cited by
- 28
- References
- 41
- Access
- Open access
- OpenAlex
- https://openalex.org/W12255677
- Semantic Scholar
- https://api.semanticscholar.org/CorpusID:81440910
Keywords
Primer (cosmetics), Biology, Bifidobacterium breve, Polymerase chain reaction, Bifidobacterium bifidum
References
- Structure-antioxidant activity relationship of ferulic acid derivatives: effect of carbon side chain characteristic groups.
- Effect of UV-A and gamma-irradiation on the polyphenol levels in barley and pea seeds, seedlings and plants.
- Preparation of catechin and procyanidin standards from hawthorn (Crataegus Azarolus L.) and pine (Pinus mesogeensis fieschi) barks
- The use of fluorometric method to study the antioxidative properties of legume seeds - short report.
- Superoxide scavenging activity of seed coat extracts from legume seeds
- Extraction of phenolic compounds from lentil seeds (Lens culinaris) with various solvents
- Species-specific oligonucleotide probes for five Bifidobacterium species detected in human intestinal microflora
- Bifidobacteria and their role in human health
- Condensed tannins in grain sorghum: isolation, fractionation, and characterization.
- ANTIOXIDANT ACTIVITY OF PHENOLIC FRACTIONS OF BEACH PEA (LATHYRUS MARITIMUS L.)
- Simultaneous identification of five bifidobacterium species isolated from human beings using multiple PCR primers.
- Bifidobacterium lactis sp. nov., a Moderately Oxygen Tolerant Species Isolated from Fermented Milk
- A critical evaluation of the vanillin reaction as an assay for tannin in sorghum grain
- Quantitative analysis of flavonoids by reversed-phase high-performance liquid chromatography
- Evaluation of using a short region of the recA gene for rapid and sensitive speciation of dominant bifidobacteria in the human large intestine.
- ANTIOXIDANT ACTIVITY OF PHENOLIC FRACTIONS OF LENTIL (LENS CULINARIS)
- ANTIOXIDANT ACTIVITY OF PHENOLIC FRACTIONS OF EVERLASTING PEA, FABA BEAN AND BROAD BEAN
- Studies on products of browning reaction--antioxidative activities of products of browning reaction prepared from glucosamine
- Molecular differentiation of Bifidobacterium species with amplified ribosomal DNA restriction analysis and alignment of short regions of the ldh gene.
- Antioxidant activity of pea bean (Phaseolus vulgaris L.) extract
Cited by
- Phthalides, instead of ferulic acid and tetramethylpyrazine, are the appropriate bioactive chemical markers for the quality assessment and pharmacological evaluation of Angelica sinensis and Ligusticum chuanxiong.
- Relationship between the sensory quality of lentil (Lens culinaris) sprouts and their phenolic constituents
- Free radical scavenging activity, kinetic behaviour and phytochemical constituents of Aristolochia clematitis L. roots
- ANTIOXIDANT POTENTIAL OF DESI CHICKPEA VARIETIES COMMONLY CONSUMED IN PAKISTAN
- PHYTOCHEMICAL STUDY, ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES OF EUPHORBIA RESINIFERA L.
- Legumes as a source of natural antioxidants
- ANTIOXIDANT ACTIVITY OF EXTRACT OF ADZUKI BEAN AND ITS FRACTIONS
- Free radical-scavenging capacity, antioxidant activity, and phenolic composition of green lentil (Lens culinaris)
- Antioxidant Activity of a Red Lentil Extract and Its Fractions
- ANTIOXIDANT ACTIVITY OF EXTRACTS OF MALLOTUS PHILIPPINENSIS FRUIT AND BARK
- Achievements and Challenges in Improving the Nutritional Quality of Food Legumes
- Antioxidant capacity and polyphenolic content of high-protein lupin products
- Rapid chromatographic method for separation of green tea proanthocyanidins
- GRAPEVINE LEAVES AS A SOURCE OF NATURAL ANTIOXIDANTS
- Vegetables as Sources of Antioxidants
- IMPACT OF DENSITY OF BREEDING ON THE GROWTH AND SOME NUTRACEUTICAL PROPERTIES OF READY-TO-EAT LENTIL (Lens culinaris) SPROUTS
- Antioxidant Activity of the Extracts of Some Cowpea (Vigna unguiculata (L) Walp.) Cultivars Commonly Consumed in Pakistan
- In‐vitro study on the efficacy of tannin fractions of edible nuts as antioxidants
- Gel filtration of condensed tannins and phenolic acids of canola hulls on sephadex G-25 and G-50
- Antioxidant activity of the crude extracts of drumstick tree (Moringa oleifera Lam.) and sweet broomweed (Scoparia dulcis L.) leaves
Related papers
- POLYPHENOLICS EXTRACTS FROM LEGUME SEEDS: CORRELATIONS BETWEEN TOTAL ANTIOXIDANT ACTIVITY, TOTAL PHENOLICS CONTENT, TANNINS CONTENT AND ASTRINGENCY
- A comparative study on phenolic profiles and antioxidant activities of legumes as affected by extraction solvents.
- ANTIOXIDANT ACTIVITY OF EXTRACT OF ADZUKI BEAN AND ITS FRACTIONS
- A critical evaluation of the vanillin reaction as an assay for tannin in sorghum grain
- Free radical-scavenging capacity, antioxidant activity, and phenolic composition of green lentil (Lens culinaris)
- ANTIOXIDANT ACTIVITY OF CONDENSED TANNINS OF BEACH PEA, CANOLA HULLS, EVENING PRIMROSE, AND FABA BEAN
- ANTIOXIDANT ACTIVITY OF PHENOLIC FRACTIONS OF EVERLASTING PEA, FABA BEAN AND BROAD BEAN
- Rapid tests to assess the antioxidant activity of Phaseolus vulgaris L. dry beans.
- Antioxidant and antiradical activity of extracts of phenolic compounds from red bean
- Antioxidative Activity of Leguminous Seed Extracts Evaluated by Chemiluminescence Methods