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Topic Review
IDH Mutations in Chondrosarcoma
Chondrosarcomas are malignant cartilage-producing tumours that frequently harbour isocitrate dehydrogenase 1 and -2 (IDH) gene mutations. Several studies have confirmed that these mutations are key players in the early stages of cartilage tumour development, but their role in later stages remains ambiguous. The prognostic value of the IDH mutation in chondrosarcoma seems controversial and (pre)clinical studies that have focused on the direct and indirect targeting of the IDH mutation have not yielded novel treatment strategies.
  • 383
  • 21 Aug 2023
Topic Review
Juglans regia Linn.
Juglans regia Linn. belongs to the family Juglandaceae and is an aromatic transient tree that grows in abundance in the North-Western Himalayas of Kashmir that produces most of the world’s walnuts, accounting for around 88% of total walnut production.
  • 542
  • 08 Feb 2023
Topic Review
KCNJ5 Mutation in Aldosterone Producing Adenoma
The discovery of the KCNJ5 somatic mutation in aldosteroene producing adenoma (APA) in 2011 and the development of specific CYP11B2 antibodies in 2012 have greatly advanced our understanding of the pathophysiology of primary aldosteronism. PA leads to abnormalities in the renin-angiotensin-aldosterone system and is known to increase the incidence of atrial fibrillation, heart failure, and stroke by 3.52, 2.05, and 2.58 times compared to hypertension due to essential hypertension.
  • 569
  • 26 Aug 2022
Topic Review
Klebsiella pneumoniae vs. Non-Klebsiella pneumoniae Pyogenic Liver Abscess
Pyogenic liver abscess (PLA) is a common global public health problem as it contributes to 13% of intra-abdominal abscesses. With advancements in diagnostic microbiology, imaging technology, improved understanding of sepsis and critical care, and minimally invasive image-guided interventions such as percutaneous drainage (PD), clinical outcomes continue to improve; however, PLA-related mortality remains high, in the range of 10–30%. Klebsiella pneumoniae (KP) is the leading causative organism for PLA, followed by Escherichia coli (EC). Klebsiella pneumoniae pyogenic liver abscess (KPPLA) is associated with DM and gas formation, possibly impacting clinical outcomes.
  • 438
  • 07 Sep 2022
Topic Review
Klebsiella pneumoniae in Clinical Settings and the Environment
The increasing reports of multidrug-resistant Klebsiella pneumoniae have emerged as a public health concern, raising questions about the potential routes for the evolution and dissemination of the pathogenic K. pneumoniae into environmental reservoirs. Potential drivers of the increased incidence of antimicrobial-resistant environmental K. pneumoniae include the eminent global climatic variations as a direct or indirect effect of human activities. 
  • 353
  • 16 Aug 2023
Topic Review
Komagataella phaffii Biotechnology
The need for a more sustainable society has prompted the development of bio-based processes to produce fuels, chemicals, and materials in substitution for fossil-based ones. In this context, microorganisms have been employed to convert renewable carbon sources into various products. The methylotrophic yeast Komagataella phaffii has been extensively used in the production of heterologous proteins. The obligate aerobic yeast Komagataella phaffii is a non-pathogenic certified and generally recognized as a safe (GRAS) microorganism. It is classified in the Saccharomycetales order and Saccharomycetaceae family. 
  • 487
  • 10 Nov 2022
Topic Review
Lachancea thermotolerans for Reducing Volatile Acidity of Wines
To improve the quality of fermented drinks, specifically wine, some yeast strains have been isolated, tested, and studied, such as Saccharomyces and non-Saccharomyces. Some non-conventional yeasts present good fermentative capacities and can ferment in quite undesirable conditions, such as the case of must, or wines with a high concentration of acetic acid. One of those yeasts is Lachancea thermotolerants (L. thermotolerans), which have been studied for their use in wine due to their ability to decrease pH through L-lactic acid production, giving the wines a pleasant acidity. 
  • 225
  • 13 Sep 2023
Topic Review
Lactobacillus Rhamnosus
Lacticaseibacillus rhamnosus (previously: Lactobacillus rhamnosus) is a bacterium that originally was considered to be a subspecies of L. casei, but genetic research found it to be a separate species in the L. casei clade, which also includes L. paracasei and L. zeae. It is a short Gram-positive homofermentative facultative anaerobic non-spore-forming rod that often appears in chains. Some strains of L. rhamnosus bacteria are being used as probiotics, and are particularly useful in treating infections of the female urogenital tract, most particularly very difficult to treat cases of bacterial vaginosis (or "BV"). The species Lacticaseibacillus rhamnosus and Limosilactobacillus reuteri are commonly found in the healthy female genito-urinary tract and are helpful to regain control of dysbiotic bacterial overgrowth during an active infection. L. rhamnosus sometimes is used in dairy products such as fermented milk and as non-starter-lactic acid bacterium (NSLAB) in long-ripened cheese. While frequently considered a beneficial organism, L. rhamnosus may not be as beneficial to certain subsets of the population; in rare circumstances, especially those primarily involving weakened immune system or infants, it may cause endocarditis. Despite the rare infections caused by L. rhamnosus, the species is included in the list of bacterial species with qualified presumed safety (QPS) status of the European Food Safety Agency.
  • 769
  • 08 Nov 2022
Topic Review
Lactobacillus as Probiotics against Different Health Issues
Probiotics are microorganisms involved in the growth and development of other microorganisms, derived from a Greek word meaning "for life". The well-accepted definition of probiotics was given by Fuller, according to which "Probiotics are live microbial feed supplements which beneficially affect the host animal by improving microbial balance" . WHO redefines the term as “live microorganisms which when administered in adequate amounts confer a health benefit on the host". The concept of probiotics was introduced by Elie Metchnikoff in 1907. He introduced the idea that food microbes can modify the normal flora of the human body and that replacement of harmful microbes with beneficial microbes is possible. Based on this concept, the term “probiotics” was defined in different ways. The term probiotic was first used by Lilly and Stillwell in 1960. In 1857, Pasteur discovered the first bacteria that were lactic acid-producing. Then in 1878, Lister also separated and recognized these lactic acid bacteria. In 1889, Henry Tissier discovered Bifidobacterium and also found that these bacteria could be used to treat acute gastroenteritis caused by an imbalance of harmful microorganisms. The idea that probiotics could be friendly and used to treat certain intestinal diseases was also reported and presented by Tissier, in 1906. The most widely used microorganism as probiotics is Lactobacillus, Bifidobacterium, and Saccharomyces boulardii. Lactobacillus and Bifidobacterium are Gram-positive rods that are obligated facultative anaerobes and S.boulardii is a yeast.
  • 466
  • 09 Jan 2023
Topic Review
Lactobacillus Genus Complex
Microorganisms belonging to the Lactobacillus genus complex (LGC) are naturally associated or deliberately added to fermented food products and are widely used as probiotic food supplements. Moreover, these bacteria normally colonize the mouth, gastrointestinal (GI) tract, and female genitourinary tract of humans. They exert multiple beneficial effects and are regarded as safe microorganisms. However, infections caused by lactobacilli, mainly endocarditis, bacteremia, and pleuropneumonia, occasionally occur. 
  • 427
  • 24 Aug 2022
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