601
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Influence of probiotics, prebiotics, synbiotics and bioactive phytochemicals on the formulation of functional yogurt. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.07.039] [Citation(s) in RCA: 108] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
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602
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Rolim PM, Hu Y, Gänzle MG. Sensory analysis of juice blend containing isomalto-oligosaccharides produced by fermentation with Weissella cibaria. Food Res Int 2018; 124:86-92. [PMID: 31466654 DOI: 10.1016/j.foodres.2018.08.089] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2018] [Revised: 08/21/2018] [Accepted: 08/27/2018] [Indexed: 12/20/2022]
Abstract
This study aimed at producing isomaltooligosaccharides in juice blends using orange juice and malt extract and assessing their acceptability. Different blend formulations were prepared and fermented, varying the concentration of orange juice, sucrose and malt extract. Dextransucrase from Weissella cibaria 10 M was used to enzymatically synthesize α(1-6) linked glucan-oligosaccharides by transglycosylation reactions, with maltose as acceptor carbohydrate and sucrose as donor. The optimal yield of oligosaccharides was after 24 h, producing 19.4 g/L of oligosaccharides (degree of polymerization 3) from 36 g/L maltose and 19 g/L sucrose. All the blend proved to be good alternatives for synthesizing isomalto-oligosaccharides with different degrees of polymerization. Sensory analysis showed good average acceptability compared to natural orange juice, achieving scores of around 6 on a 9-point hedonic scale. In a comprehensive analysis, juice blends containing orange juice and malt extract with Weissella cibaria to produce oligosaccharides exhibited good sensory indicators as an innovative prebiotic beverage. A prebiotic oligosaccharide beverage can be produced by enzymatic synthesis of oligosaccharides with different degrees of polymerization.
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Affiliation(s)
- Priscilla Moura Rolim
- University of Alberta, Department of Agricultural, Food and Nutritional Science, Canada.
| | - Ying Hu
- University of Alberta, Department of Agricultural, Food and Nutritional Science, Canada
| | - Michael G Gänzle
- University of Alberta, Department of Agricultural, Food and Nutritional Science, Canada
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603
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Rezac S, Kok CR, Heermann M, Hutkins R. Fermented Foods as a Dietary Source of Live Organisms. Front Microbiol 2018; 9:1785. [PMID: 30197628 PMCID: PMC6117398 DOI: 10.3389/fmicb.2018.01785] [Citation(s) in RCA: 207] [Impact Index Per Article: 34.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2018] [Accepted: 07/17/2018] [Indexed: 01/08/2023] Open
Abstract
The popularity of fermented foods and beverages is due to their enhanced shelf-life, safety, functionality, sensory, and nutritional properties. The latter includes the presence of bioactive molecules, vitamins, and other constituents with increased availability due to the process of fermentation. Many fermented foods also contain live microorganisms that may improve gastrointestinal health and provide other health benefits, including lowering the risk of type two diabetes and cardiovascular diseases. The number of organisms in fermented foods can vary significantly, depending on how products were manufactured and processed, as well as conditions and duration of storage. In this review, we surveyed published studies in which lactic acid and other relevant bacteria were enumerated from the most commonly consumed fermented foods, including cultured dairy products, cheese, fermented sausage, fermented vegetables, soy-fermented foods, and fermented cereal products. Most of the reported data were based on retail food samples, rather than experimentally produced products made on a laboratory scale. Results indicated that many of these fermented foods contained 105-7 lactic acid bacteria per mL or gram, although there was considerable variation based on geographical region and sampling time. In general, cultured dairy products consistently contained higher levels, up to 109/mL or g. Although few specific recommendations and claim legislations for what constitutes a relevant dose exist, the findings from this survey revealed that many fermented foods are a good source of live lactic acid bacteria, including species that reportedly provide human health benefits.
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Affiliation(s)
| | | | | | - Robert Hutkins
- Department of Food Science and Technology, University of Nebraska—Lincoln, Lincoln, NE, United States
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604
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Affiliation(s)
- M. E. Sanders
- International Scientific Association for Probiotics and Prebiotics; Centennial CO USA
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605
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Bartkiene E, Sakiene V, Bartkevics V, Juodeikiene G, Lele V, Wiacek C, Braun PG. Modulation of the nutritional value of lupine wholemeal and protein isolates using submerged and solid-state fermentation with Pediococcus pentosaceus
strains. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13775] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Elena Bartkiene
- Lithuanian University of Health Sciences; Tilzes g. 18 LT-47181 Kaunas Lithuania
| | - Vytaute Sakiene
- Lithuanian University of Health Sciences; Tilzes g. 18 LT-47181 Kaunas Lithuania
| | - Vadims Bartkevics
- University of Latvia; Jelgavas iela 1 LV-1004 Riga Latvia
- Institute of Food Safety; Animal Health and Environment; Lejupes iela 3 LV-1076 Riga Latvia
| | | | - Vita Lele
- Lithuanian University of Health Sciences; Tilzes g. 18 LT-47181 Kaunas Lithuania
| | - Claudia Wiacek
- Institute of Food Hygiene; Universität Leipzig; An den Tierkliniken 1 04103 Leipzig Germany
| | - Peggy G. Braun
- Institute of Food Hygiene; Universität Leipzig; An den Tierkliniken 1 04103 Leipzig Germany
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606
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Pérez-Ramos A, Mohedano ML, Pardo MÁ, López P. β-Glucan-Producing Pediococcus parvulus 2.6: Test of Probiotic and Immunomodulatory Properties in Zebrafish Models. Front Microbiol 2018; 9:1684. [PMID: 30090096 PMCID: PMC6068264 DOI: 10.3389/fmicb.2018.01684] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2018] [Accepted: 07/06/2018] [Indexed: 12/14/2022] Open
Abstract
Lactic acid bacteria synthesize exopolysaccharides (EPS), which could benefit the host's health as immunomodulators. Furthermore, EPS could protect bacteria against gastrointestinal stress, favoring gut colonization, thus protecting the host against pathogenic infections. Pediococcus parvulus 2.6, produces a 2-substituted (1,3)-β-D-glucan and, in this work, its probiotic properties as well as the immunomodulatory capability of its EPS have been investigated using Danio rerio (zebrafish). To this end and for a comparative analysis, P. parvulus 2.6 and its isogenic β-glucan-non-producing 2.6NR strain were fluorescently labeled by transfer of the pRCR12 plasmid, which encodes the mCherry protein. For the in vivo studies, there were used: (i) a gnotobiotic larvae zebrafish model for bacterial colonization, pathogen competition, and evaluation of the β-glucan immunomodulation capability and (ii) a transgenic (mpx:GFP) zebrafish model to determine the EPS influence in the recruitment of neutrophils under an induced inflammation. The results revealed a positive effect of the β-glucan on colonization of the zebrafish gut by P. parvulus, as well as in competition of the bacterium with the pathogen Vibrio anguillarum in this environment. The larvae treatment with the purified β-glucan resulted in a decrease of expression of genes encoding pro-inflammatory cytokines. Moreover, the β-glucan had an anti-inflammatory effect, when it was evaluated in an induced inflammation model of Tg(mpx:GFP) zebrafish. Therefore, P. parvulus 2.6 and its EPS showed positive health properties in in vivo fish models, supporting their potential usage in aquaculture.
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Affiliation(s)
- Adrián Pérez-Ramos
- Laboratory of Molecular Biology of Gram-positive Bacteria, Department of Microorganisms and Plant Biotechnology, Biological Research Center, Consejo Superior de Investigaciones Científicas, Madrid, Spain
| | - Maria L. Mohedano
- Laboratory of Molecular Biology of Gram-positive Bacteria, Department of Microorganisms and Plant Biotechnology, Biological Research Center, Consejo Superior de Investigaciones Científicas, Madrid, Spain
| | - Miguel Á. Pardo
- Food Research Division, Centro Tecnológico de Investigación Marina y Alimentaria (AZTI), Derio, Spain
| | - Paloma López
- Laboratory of Molecular Biology of Gram-positive Bacteria, Department of Microorganisms and Plant Biotechnology, Biological Research Center, Consejo Superior de Investigaciones Científicas, Madrid, Spain
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607
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Daliri EBM, Lee BH, Park MH, Kim JH, Oh DH. Novel angiotensin I-converting enzyme inhibitory peptides from soybean protein isolates fermented by Pediococcus pentosaceus SDL1409. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.03.026] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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608
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Wang S, Feng L, Zhang D, Xue Y, Xun Y, Ke Y, Zhu H. Genome Sequence of Lactobacillus plantarum JMCC0013, Isolated from Traditional Chinese Fermented Milk. GENOME ANNOUNCEMENTS 2018; 6:e00407-18. [PMID: 29880588 PMCID: PMC5992353 DOI: 10.1128/genomea.00407-18] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 04/07/2018] [Accepted: 04/09/2018] [Indexed: 11/29/2022]
Abstract
Fermented food products have been consumed for thousands of years in China, so fermented Chinese foods may contain huge lactic acid bacterial resources. Here, we report the draft genome sequence of a Lactobacillus plantarum isolate, JMCC0013, collected from traditional Chinese fermented milk, which provides a precious resource for the genomic analysis of Lactobacillus strains.
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Affiliation(s)
- Shijie Wang
- Shijiazhuang Junlebao Dairy Co., Ltd., Shijiazhuang, Hebei, People's Republic of China
| | - Lili Feng
- Shijiazhuang Junlebao Dairy Co., Ltd., Shijiazhuang, Hebei, People's Republic of China
| | - Dong Zhang
- Shijiazhuang Junlebao Dairy Co., Ltd., Shijiazhuang, Hebei, People's Republic of China
| | - Yuling Xue
- Shijiazhuang Junlebao Dairy Co., Ltd., Shijiazhuang, Hebei, People's Republic of China
| | - Yiping Xun
- Shijiazhuang Junlebao Dairy Co., Ltd., Shijiazhuang, Hebei, People's Republic of China
| | - Yuehua Ke
- Institute of Disease Control and Prevention, Beijing, People's Republic of China
| | - Hong Zhu
- Shijiazhuang Junlebao Dairy Co., Ltd., Shijiazhuang, Hebei, People's Republic of China
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609
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Wang Z, Yu H, Ma K, Chen Y, Zhang X, Wang T, Li S, Zhu X, Wang X. Flower-like Surface of Three-Metal-Component Layered Double Hydroxide Composites for Improved Antibacterial Activity of Lysozyme. Bioconjug Chem 2018; 29:2090-2099. [PMID: 29847098 DOI: 10.1021/acs.bioconjchem.8b00305] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Microbes play an important function in our lives, while some pathogenic bacteria are responsible for many infectious diseases, food safety, and ecological pollution. Layered double hydroxide (LDH) is a kind of natural two-dimensional material and has been applied in many fields. Lysozyme is a green natural antibacterial agent, while the antimicrobial activity of lysozyme is not as good as antibiotics. We use a different ratio of cations to tune the morphology of LDH covered with lysozyme to enhance the antibacterial ability of lysozyme. We synthesize MgAl-LDH, ZnAl-LDH, and ZnMgAl-LDH covered with lysozyme, characterize the structure and morphology, test the antibacterial in culture media, and evaluate the biotoxicity in vitro and in vivo. The flower-like structure of ZnMgAl-LDH has a rough surface, covered with lysozyme with a perfect ring, and presents good antibaterial properties and promotes wound healing of mice. The bloom flower structure of ZnMgAl-LDH can enhance the loading rate of lysozyme; meanwhile, the rougher surface can adhere more bacteria, so lyso@ZnMgAl-LDH presents better antibacterial activity than the binary LDHs.
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Affiliation(s)
- Zhuo Wang
- Beijing Advanced Innovation Center for Soft Matter Science and Engineering, State Key Laboratory of Chemical Resource Engineering, College of Science , Beijing University of Chemical Technology , Beijing , 100029 , China
| | - Hao Yu
- Beijing Advanced Innovation Center for Soft Matter Science and Engineering, State Key Laboratory of Chemical Resource Engineering, College of Science , Beijing University of Chemical Technology , Beijing , 100029 , China
| | - Kun Ma
- Beijing Advanced Innovation Center for Soft Matter Science and Engineering, State Key Laboratory of Chemical Resource Engineering, College of Science , Beijing University of Chemical Technology , Beijing , 100029 , China
| | - Yuzhi Chen
- Beijing Advanced Innovation Center for Soft Matter Science and Engineering, State Key Laboratory of Chemical Resource Engineering, College of Science , Beijing University of Chemical Technology , Beijing , 100029 , China
| | - Xiuquan Zhang
- Beijing Advanced Innovation Center for Soft Matter Science and Engineering, State Key Laboratory of Chemical Resource Engineering, College of Science , Beijing University of Chemical Technology , Beijing , 100029 , China
| | - Tongxin Wang
- College of Engineering and College of Dentistry , Howard University , Washington , DC 20059 , United States
| | - Sanbao Li
- Beijing Advanced Innovation Center for Soft Matter Science and Engineering, State Key Laboratory of Chemical Resource Engineering, College of Science , Beijing University of Chemical Technology , Beijing , 100029 , China
| | - Xiaoqun Zhu
- Beijing Advanced Innovation Center for Soft Matter Science and Engineering, State Key Laboratory of Chemical Resource Engineering, College of Science , Beijing University of Chemical Technology , Beijing , 100029 , China
| | - Xuefei Wang
- School of Chemistry and Chemical Engineering , University of Chinese Academy of Sciences , Beijing , 100049 , China
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610
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Leroy F, Aymerich T, Champomier-Vergès MC, Cocolin L, De Vuyst L, Flores M, Leroi F, Leroy S, Talon R, Vogel RF, Zagorec M. Fermented meats (and the symptomatic case of the Flemish food pyramid): Are we heading towards the vilification of a valuable food group? Int J Food Microbiol 2018; 274:67-70. [DOI: 10.1016/j.ijfoodmicro.2018.02.006] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2017] [Revised: 02/04/2018] [Accepted: 02/05/2018] [Indexed: 02/01/2023]
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611
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Pimentel G, Burton KJ, von Ah U, Bütikofer U, Pralong FP, Vionnet N, Portmann R, Vergères G. Metabolic Footprinting of Fermented Milk Consumption in Serum of Healthy Men. J Nutr 2018; 148:851-860. [PMID: 29788433 PMCID: PMC5991204 DOI: 10.1093/jn/nxy053] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2017] [Revised: 12/20/2017] [Accepted: 02/26/2018] [Indexed: 12/21/2022] Open
Abstract
Background Fermentation is a widely used method of natural food preservation that has consequences on the nutritional value of the transformed food. Fermented dairy products are increasingly investigated in view of their ability to exert health benefits beyond their nutritional qualities. Objective To explore the mechanisms underpinning the health benefits of fermented dairy intake, the present study followed the effects of milk fermentation, from changes in the product metabolome to consequences on the human serum metabolome after its ingestion. Methods A randomized crossover study design was conducted in 14 healthy men [mean age: 24.6 y; mean body mass index (in kg/m2): 21.8]. At the beginning of each test phase, serum samples were taken 6 h postprandially after the ingestion of 800 g of a nonfermented milk or a probiotic yogurt. During the 2-wk test phases, subjects consumed 400 g of the assigned test product daily (200 g, 2 times/d). Serum samples were taken from fasting participants at the end of each test phase. The serum metabolome was assessed through the use of LC-MS-based untargeted metabolomics. Results Postprandial serum metabolomes after milk or yogurt intake could be differentiated [orthogonal projections to latent structures discriminant analysis (OPLS-DA) Q2 = 0.74]. Yogurt intake was characterized by higher concentrations of 7 free amino acids (including proline, P = 0.03), reduced concentrations of 5 bile acids (including glycocholic acid, P = 0.04), and modulation of 4 indole derivative compounds (including indole lactic acid, P = 0.01). Fasting serum samples after 2 wk of daily intake of milk or yogurt could also be differentiated based on their metabolic profiles (OPLS-DA Q2 = 0.56) and were discussed in light of the postprandial results. Conclusion Metabolic pathways related to amino acids, indole derivatives, and bile acids were modulated in healthy men by the intake of yogurt. Further investigation to explore novel health effects of fermented dairy products is warranted.This trial was registered at clinicaltrials.gov as NCT02230345.
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Affiliation(s)
- Grégory Pimentel
- Federal Department of Economic Affairs, Education and Research (EAER), Agroscope, Bern, Switzerland
- Service of Endocrinology, Diabetes and Metabolism, Lausanne University Hospital, Lausanne, Switzerland
| | - Kathryn J Burton
- Service of Endocrinology, Diabetes and Metabolism, Lausanne University Hospital, Lausanne, Switzerland
| | - Ueli von Ah
- Federal Department of Economic Affairs, Education and Research (EAER), Agroscope, Bern, Switzerland
| | - Ueli Bütikofer
- Federal Department of Economic Affairs, Education and Research (EAER), Agroscope, Bern, Switzerland
| | - François P Pralong
- Service of Endocrinology, Diabetes and Metabolism, Lausanne University Hospital, Lausanne, Switzerland
| | - Nathalie Vionnet
- Service of Endocrinology, Diabetes and Metabolism, Lausanne University Hospital, Lausanne, Switzerland
| | - Reto Portmann
- Federal Department of Economic Affairs, Education and Research (EAER), Agroscope, Bern, Switzerland
| | - Guy Vergères
- Federal Department of Economic Affairs, Education and Research (EAER), Agroscope, Bern, Switzerland
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612
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Carrot Juice Fermentations as Man-Made Microbial Ecosystems Dominated by Lactic Acid Bacteria. Appl Environ Microbiol 2018; 84:AEM.00134-18. [PMID: 29654180 PMCID: PMC5981062 DOI: 10.1128/aem.00134-18] [Citation(s) in RCA: 48] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2018] [Accepted: 03/30/2018] [Indexed: 12/11/2022] Open
Abstract
Spontaneous vegetable fermentations, with their rich flavors and postulated health benefits, are regaining popularity. However, their microbiology is still poorly understood, therefore raising concerns about food safety. In addition, such spontaneous fermentations form interesting cases of man-made microbial ecosystems. Here, samples from 38 carrot juice fermentations were collected through a citizen science initiative, in addition to three laboratory fermentations. Culturing showed that Enterobacteriaceae were outcompeted by lactic acid bacteria (LAB) between 3 and 13 days of fermentation. Metabolite-target analysis showed that lactic acid and mannitol were highly produced, as well as the biogenic amine cadaverine. High-throughput 16S rRNA gene sequencing revealed that mainly species of Leuconostoc and Lactobacillus (as identified by 8 and 20 amplicon sequence variants [ASVs], respectively) mediated the fermentations in subsequent order. The analyses at the DNA level still detected a high number of Enterobacteriaceae, but their relative abundance was low when RNA-based sequencing was performed to detect presumptive metabolically active bacterial cells. In addition, this method greatly reduced host read contamination. Phylogenetic placement indicated a high LAB diversity, with ASVs from nine different phylogenetic groups of the Lactobacillus genus complex. However, fermentation experiments with isolates showed that only strains belonging to the most prevalent phylogenetic groups preserved the fermentation dynamics. The carrot juice fermentation thus forms a robust man-made microbial ecosystem suitable for studies on LAB diversity and niche specificity. IMPORTANCE The usage of fermented food products by professional chefs is steadily growing worldwide. Meanwhile, this interest has also increased at the household level. However, many of these artisanal food products remain understudied. Here, an extensive microbial analysis was performed of spontaneous fermented carrot juices which are used as nonalcoholic alternatives for wine in a Belgian Michelin star restaurant. Samples were collected through an active citizen science approach with 38 participants, in addition to three laboratory fermentations. Identification of the main microbial players revealed that mainly species of Leuconostoc and Lactobacillus mediated the fermentations in subsequent order. In addition, a high diversity of lactic acid bacteria was found; however, fermentation experiments with isolates showed that only strains belonging to the most prevalent lactic acid bacteria preserved the fermentation dynamics. Finally, this study showed that the usage of RNA-based 16S rRNA amplicon sequencing greatly reduces host read contamination.
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613
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Jebali R, Ben Salah-Abbès J, Abbès S, Hassan AM, Abdel-Aziem SH, El-Nekeety AA, Oueslati R, Abdel-Wahhab MA. Lactobacillus plantarum alleviate aflatoxins (B 1 and M 1 ) induced disturbances in the intestinal genes expression and DNA fragmentation in mice. Toxicon 2018; 146:13-23. [DOI: 10.1016/j.toxicon.2018.03.008] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2017] [Revised: 03/07/2018] [Accepted: 03/20/2018] [Indexed: 01/14/2023]
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614
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Mehdizadeh T, Narimani R, Mojaddar Langroodi A, Moghaddas Kia E, Neyriz-Naghadehi M. Antimicrobial effects ofZataria multifloraessential oil andLactobacillus acidophilusonEscherichia coliO157 stability in the Iranian probiotic white-brined cheese. J Food Saf 2018. [DOI: 10.1111/jfs.12476] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Affiliation(s)
- Tooraj Mehdizadeh
- Department of Food Hygiene and Quality Control; Faculty of Veterinary Medicine, Urmia University; Urmia I.R. Iran
| | - Rogaye Narimani
- Department of Biology, Science Faculty of Islamic Azad University; Urmia Branch; Urmia Iran
| | - Ali Mojaddar Langroodi
- Department of Food Hygiene and Quality Control; Faculty of Veterinary Medicine, Urmia University; Urmia I.R. Iran
| | - Ehsan Moghaddas Kia
- Food Science and Technology; Maragheh University of Medical Sciences; Maragheh I.R. Iran
| | - Moslem Neyriz-Naghadehi
- Department of Food Hygiene and Quality Control, Veterinary Faculty of Islamic Azad University; Urmia Branch; Urmia Iran
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615
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Harnessing the Power of Microbiome Assessment Tools as Part of Neuroprotective Nutrition and Lifestyle Medicine Interventions. Microorganisms 2018; 6:microorganisms6020035. [PMID: 29693607 PMCID: PMC6027349 DOI: 10.3390/microorganisms6020035] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2018] [Revised: 04/02/2018] [Accepted: 04/20/2018] [Indexed: 12/11/2022] Open
Abstract
An extensive body of evidence documents the importance of the gut microbiome both in health and in a variety of human diseases. Cell and animal studies describing this relationship abound, whilst clinical studies exploring the associations between changes in gut microbiota and the corresponding metabolites with neurodegeneration in the human brain have only begun to emerge more recently. Further, the findings of such studies are often difficult to translate into simple clinical applications that result in measurable health outcomes. The purpose of this paper is to appraise the literature on a select set of faecal biomarkers from a clinician’s perspective. This practical review aims to examine key physiological processes that influence both gastrointestinal, as well as brain health, and to discuss how tools such as the characterisation of commensal bacteria, the identification of potential opportunistic, pathogenic and parasitic organisms and the quantification of gut microbiome biomarkers and metabolites can help inform clinical decisions of nutrition and lifestyle medicine practitioners.
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616
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Fermented Food and Non-Communicable Chronic Diseases: A Review. Nutrients 2018; 10:nu10040448. [PMID: 29617330 PMCID: PMC5946233 DOI: 10.3390/nu10040448] [Citation(s) in RCA: 61] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2018] [Revised: 03/27/2018] [Accepted: 04/02/2018] [Indexed: 02/07/2023] Open
Abstract
Fermented foods represent a significant fraction of human diets. Although their impact on health is positively perceived, an objective evaluation is still missing. We have, therefore, reviewed meta-analyses of randomized controlled trials (RCT) investigating the relationship between fermented foods and non-transmissible chronic diseases. Overall, after summarizing 25 prospective studies on dairy products, the association of fermented dairy with cancer was found to be neutral, whereas it was weakly beneficial, though inconsistent, for specific aspects of cardio-metabolic health, in particular stroke and cheese intake. The strongest evidence for a beneficial effect was for yoghurt on risk factors of type 2 diabetes. Although mechanisms explaining this association have not been validated, an increased bioavailability of insulinotropic amino acids and peptides as well as the bacterial biosynthesis of vitamins, in particular vitamin K2, might contribute to this beneficial effect. However, the heterogeneity in the design of the studies and the investigated foods impedes a definitive assessment of these associations. The literature on fermented plants is characterized by a wealth of in vitro data, whose positive results are not corroborated in humans due to the absence of RCTs. Finally, none of the RCTs were specifically designed to address the impact of food fermentation on health. This question should be addressed in future human studies.
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617
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α-Galactosidase activity and oligosaccharides reduction pattern of indigenous lactobacilli during fermentation of soy milk. FOOD BIOSCI 2018. [DOI: 10.1016/j.fbio.2018.01.002] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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618
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Le B, Yang SH. Isolation of Weissella strains as potent probiotics to improve antioxidant activity of salted squid by fermentation. ACTA ACUST UNITED AC 2018. [DOI: 10.3839/jabc.2018.014] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Bao Le
- Department of Biotechnology, Chonnam National University, Yeosu 59626, Republic of Korea
| | - Seung Hwan Yang
- Department of Biotechnology, Chonnam National University, Yeosu 59626, Republic of Korea
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619
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Draft Genome Sequences of Three Virulent Streptococcus thermophilus Bacteriophages Isolated from the Dairy Environment in the Veneto Region of Italy. GENOME ANNOUNCEMENTS 2018. [PMID: 29519819 PMCID: PMC5843744 DOI: 10.1128/genomea.00045-18] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
Streptococcus thermophilus, a very important dairy species, is constantly threatened by phage infection. We report the genome sequences of three S. thermophilus bacteriophages isolated from a dairy environment in the Veneto region of Italy. These sequences will be used for the development of new strategies to detect and control phages in dairy environments.
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620
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Chen X, Zheng M, Liu J, Deng Z, Zhang B, Li H. Selection and use of indigenous mixed starter cultures for mustard leaves fermentation and the improvement of cuocai characteristics. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:1773-1786. [PMID: 28862331 DOI: 10.1002/jsfa.8652] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/25/2017] [Revised: 07/27/2017] [Accepted: 08/27/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND To improve the characteristics and safety of traditional cuocai, the selection and use of mixed starter cultures is important. This study aimed to isolate the main indigenous lactic acid bacteria (LABs) and yeast species from spontaneous fermented mustard leaves, and they were used as starter cultures to ferment mustard leaves. RESULTS Five predominant LABs, namely Q-1 (Enterococcus faecalis), G-1 (Lactobacillus plantarum), G-3 (Lactobacillus pentosus), and G-2 and G-4 (Lactobacillus buchneri) strains, and the two yeast strains J-1 (Issatchenkia orientalis) and J-2 (Issatchenkia occidentalis) were isolated from cuocai. From the results, Lb. plantarum and I. orientalis strains exhibited strong growth ability, fast acidification, and potent low-pH tolerance. Therefore, they were chosen as the mixed starter cultures to ferment mustard leaves. During the process of culture-dependent fermented mustard leaves, the changes of acidity, total crude protein, and total sugar were similar to those of culture-independent fermented mustard leaves, while the nitrite content of culture-dependent fermented mustard leaves was significantly lower than that of culture-independent fermented cuocai. According to gas chromatography-mass spectrometry analysis, the main volatile flavor compounds of fermented mustard leaves were alcohols, aldehydes, esters, and sulfides. There was no significant difference of volatile flavor compounds between the processes of culture-dependent and culture-independent fermentations. CONCLUSION Therefore, it was suggested that Lb. plantarum and I. orientalis strains could be used to ferment cuocai instead of the traditional ferment method to control the quality and shelf safety of cuocai. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Xuan Chen
- State Key Laboratory of Food Science and Technology, University of Nanchang, Nanchang, Jiangxi, China
| | - Miao Zheng
- State Key Laboratory of Food Science and Technology, University of Nanchang, Nanchang, Jiangxi, China
| | - Jia Liu
- State Key Laboratory of Food Science and Technology, University of Nanchang, Nanchang, Jiangxi, China
| | - Zeyuan Deng
- State Key Laboratory of Food Science and Technology, University of Nanchang, Nanchang, Jiangxi, China
- Institute for Advanced Study, University of Nanchang, Nanchang, Jiangxi, China
| | - Bing Zhang
- State Key Laboratory of Food Science and Technology, University of Nanchang, Nanchang, Jiangxi, China
| | - Hongyan Li
- State Key Laboratory of Food Science and Technology, University of Nanchang, Nanchang, Jiangxi, China
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621
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Sichetti M, De Marco S, Pagiotti R, Traina G, Pietrella D. Anti-inflammatory effect of multistrain probiotic formulation (L. rhamnosus, B. lactis, and B. longum). Nutrition 2018; 53:95-102. [PMID: 29674267 DOI: 10.1016/j.nut.2018.02.005] [Citation(s) in RCA: 61] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2017] [Revised: 01/31/2018] [Accepted: 02/01/2018] [Indexed: 01/22/2023]
Abstract
OBJECTIVE In recent years, a great number of studies have been directed toward the evaluation of gastrointestinal microbiota modulation through the introduction of beneficial microorganisms, also known as probiotics. Many studies have highlighted how this category of bacteria is very important for the good development, functioning, and maintenance of our immune system. There is a delicate balance between the immune system, located under the gut epithelial barrier, and the microbiota, but many factors can induce a disequilibrium that leads to an inflammatory state and dysbiosis. The aim of this work is to verify the anti-inflammatory effects of a probiotic formulation of Lactobacillus rhamnosus, Bifidobacterium lactis, and Bifidobacterium longum (Serobioma). METHODS To mimic the natural host compartmentalization between probiotics and immune cells through the intestinal epithelial barrier in vitro, the transwell model was used. We focused on a particular subset of immune cells that play a key role in the mucosal immune system. The immunomodulatory effects of probiotic formulation were investigated in the human macrophage cell line THP1 and macrophages derived from ex vivo human peripheral blood mononuclear cells. RESULTS Probiotic formulation induced a significant increase in anti-inflammatory cytokine interleukin-10 (IL-10) production and was able to decrease the secretion of the major proinflammatory cytokines IL-1β and IL-6 by 70% and 80%, respectively. Finally, for the first time, the ability of probiotic formulation to favor the macrophage M2 phenotype has been identified. CONCLUSION The transwell model is an intriguing toll approach to studying the human epithelial barrier.
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Affiliation(s)
- Marzia Sichetti
- Unit of Biochemical Sciences and Health, Department of Pharmaceutical Sciences, University of Perugia, Perugia, Italy; Unit of Food and Nutritional Sciences, Department of Pharmaceutical Sciences, University of Perugia, Perugia, Italy
| | - Stefania De Marco
- Unit of Biochemical Sciences and Health, Department of Pharmaceutical Sciences, University of Perugia, Perugia, Italy
| | - Rita Pagiotti
- Unit of Biochemical Sciences and Health, Department of Pharmaceutical Sciences, University of Perugia, Perugia, Italy
| | - Giovanna Traina
- Unit of Food and Nutritional Sciences, Department of Pharmaceutical Sciences, University of Perugia, Perugia, Italy
| | - Donatella Pietrella
- Unit of Biochemical Sciences and Health, Department of Pharmaceutical Sciences, University of Perugia, Perugia, Italy.
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622
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Brasil GA, Silva-Cutini MDA, Moraes FDSA, Pereira TDMC, Vasquez EC, Lenz D, Bissoli NS, Endringer DC, de Lima EM, Biancardi VC, Maia JF, de Andrade TU. The benefits of soluble non-bacterial fraction of kefir on blood pressure and cardiac hypertrophy in hypertensive rats are mediated by an increase in baroreflex sensitivity and decrease in angiotensin-converting enzyme activity. Nutrition 2018; 51-52:66-72. [PMID: 29605766 DOI: 10.1016/j.nut.2017.12.007] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2017] [Revised: 12/01/2017] [Accepted: 12/28/2017] [Indexed: 12/20/2022]
Abstract
OBJECTIVES We aimed to evaluate whether long-term treatment with the soluble non-bacterial fraction of kefir affects mean arterial pressure (MAP) and cardiac hypertrophy through the modulation of baroreflex sensitivity, ACE activity, and the inflammatory-to-anti-inflammatory cytokine ratio in spontaneously hypertensive rats (SHRs). METHODS SHRs were treated with the soluble non-bacterial kefir fraction (SHR-kefir) or with kefir vehicle (SHR-soluble fraction of milk). Normotensive control Wistar Kyoto animals received the soluble fraction of milk. All treatments were administered by gavage (0.3 mL/100g/body weight), once daily for eight weeks. At the end, after basal MAP and Heart Rate (HT) measurement, barorreflex sensitivity was evaluated through in bolus administrations of sodium nitroprusside and phenylephrine (AP50 [arterial pressure 50%], the lower plateau, and HR range were measured). ACE activity and cytokines (TNF-α and IL-10) were evaluated by ELISA. Cardiac hypertrophy was analysed morphometrically. RESULTS Compared to SHR control, SHR-kefir exhibited a significant decrease in both MAP (SHR: 184 ± 5; SHR-Kefir: 142 ± 8 mmHg), and HR (SHR: 360 ± 10; SHR-kefir: 310 ± 14 bpm). The non-bacterial fraction of kefir also reduced cardiac hypertrophy, TNF-α-to-IL10 ratio, and ACE activity in SHRs. SHR-kefir baroreflex sensitivity, resulted in a partial but significant recovery of baroreflex gain, as demonstrated by improvements in AP50, the lower plateau, and HR range. CONCLUSION In summary, our results indicate that long-term administration of the non-bacterial fraction of kefir promotes a significant decrease in both MAP and HR, by improving baroreflex, and reduces cardiac hypertrophy in SHRs, likely via ACE inhibition, and reduction of the TNF-α-to-IL10 ratio.
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Affiliation(s)
| | - Mirian de Almeida Silva-Cutini
- Pharmaceutical Sciences Graduate Program, University Vila Velha, Vila Velha, ES, Brazil; Department of Anatomy, Physiology and Pharmacology, Auburn University, College of Veterinary Medicine, Auburn, Alabama, USA
| | | | | | | | - Dominik Lenz
- Pharmaceutical Sciences Graduate Program, University Vila Velha, Vila Velha, ES, Brazil
| | - Nazaré Souza Bissoli
- Physiological Sciences Department, Health Sciences Center Federal University of Espirito Santo, Vitória, ES, Brazil
| | | | | | - Vinícia Campana Biancardi
- Department of Anatomy, Physiology and Pharmacology, Auburn University, College of Veterinary Medicine, Auburn, Alabama, USA
| | - June Ferreira Maia
- Pharmaceutical Sciences Graduate Program, University Vila Velha, Vila Velha, ES, Brazil
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623
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Shi Y, Zhao X, Zhao J, Zhang H, Zhai Q, Narbad A, Chen W. A mixture of Lactobacillus species isolated from traditional fermented foods promote recovery from antibiotic-induced intestinal disruption in mice. J Appl Microbiol 2018; 124:842-854. [PMID: 29314490 DOI: 10.1111/jam.13687] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2017] [Revised: 11/30/2017] [Accepted: 12/12/2017] [Indexed: 12/18/2022]
Abstract
AIMS This study evaluated the antibiotic-induced changes in microbial ecology, intestinal dysbiosis and low-grade inflammation; and the combined effect of four different Lactobacillus species on recovery of microbiota composition and improvement of gut barrier function in mice. METHODS AND RESULTS Administration of the antibiotic ampicillin for 2 weeks decreased microbial community diversity, induced caecum tumefaction and increased gut permeability in mice. Application of a probiotic cocktail of four Lactobacillus species (JUP-Y4) modulated the microbiota community structure and promoted the abundance of potentially beneficial bacteria such as Akkermansia. Ampicillin administration led to a decline in Bacteroidetes from 46·6 ± 3·91% to 0·264 ± 0·0362%; the addition of JUP-Y4 restored this to 41·4 ± 2·87%. This probiotic supplementation was more effective than natural restoration, where the levels of Bacteroidetes were only restored to 29·3 ± 2·07%. Interestingly, JUP-Y4 treatment was more effective in the restoration of microbiota in faecal samples than in caecal samples. JUP-Y4 also significantly reduced the levels of d-lactate and endotoxin (lipopolysaccharide, LPS) in the serum of mice, and increased the expression of tight-junction proteins while reducing the production of inflammatory cytokines (TNF-α, IL-6, MCP-1, IFN-γ and IL-1β) in the ileum and the colon of antibiotic-treated mice. CONCLUSIONS JUP-Y4 not only promoted recovery from antibiotic-induced gut dysbiosis, but also enhanced the function of the gut barrier, reduced inflammation and lowered levels of circulating endotoxin in mice. SIGNIFICANCE AND IMPACT OF THE STUDY Consumption of a mixture of Lactobacillus species may encourage faster recovery from antibiotic-induced gut dysbiosis and gut microbiota-related immune disturbance.
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Affiliation(s)
- Y Shi
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,International Joint Research Laboratory for Probiotics at Jiangnan University, Wuxi, Jiangsu, China
| | - X Zhao
- School of Life Science and Technology, Shanghai Tech University, Shanghai, China
| | - J Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - H Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,National Engineering Research Centre for Functional Food, Wuxi, Jiangsu, China
| | - Q Zhai
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,International Joint Research Laboratory for Probiotics at Jiangnan University, Wuxi, Jiangsu, China.,National Engineering Research Centre for Functional Food, Wuxi, Jiangsu, China
| | - A Narbad
- UK-China Joint Centre on Probiotic Bacteria, Norwich, UK.,Gut Health and Food Safety Programme, Quadram Institute Bioscience, Norwich, UK
| | - W Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,National Engineering Research Centre for Functional Food, Wuxi, Jiangsu, China.,Beijing Innovation Centre of Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, China
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624
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Rodrigues S, Silva LC, Mulet A, Cárcel JA, Fernandes FA. Development of dried probiotic apple cubes incorporated with Lactobacillus casei NRRL B-442. J Funct Foods 2018. [DOI: 10.1016/j.jff.2017.12.042] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022] Open
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625
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Novel insights into the microbiology of fermented dairy foods. Curr Opin Biotechnol 2018; 49:172-178. [DOI: 10.1016/j.copbio.2017.09.002] [Citation(s) in RCA: 82] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2017] [Revised: 09/11/2017] [Accepted: 09/11/2017] [Indexed: 12/21/2022]
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626
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Kavitake D, Kandasamy S, Devi PB, Shetty PH. Recent developments on encapsulation of lactic acid bacteria as potential starter culture in fermented foods – A review. FOOD BIOSCI 2018. [DOI: 10.1016/j.fbio.2017.11.003] [Citation(s) in RCA: 89] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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627
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Fruits and vegetables, as a source of nutritional compounds and phytochemicals: Changes in bioactive compounds during lactic fermentation. Food Res Int 2018; 104:86-99. [DOI: 10.1016/j.foodres.2017.09.031] [Citation(s) in RCA: 244] [Impact Index Per Article: 40.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2017] [Revised: 08/27/2017] [Accepted: 09/09/2017] [Indexed: 12/18/2022]
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628
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Heeney DD, Gareau MG, Marco ML. Intestinal Lactobacillus in health and disease, a driver or just along for the ride? Curr Opin Biotechnol 2018; 49:140-147. [PMID: 28866243 PMCID: PMC5808898 DOI: 10.1016/j.copbio.2017.08.004] [Citation(s) in RCA: 203] [Impact Index Per Article: 33.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2017] [Revised: 07/20/2017] [Accepted: 08/14/2017] [Indexed: 02/07/2023]
Abstract
Metagenomics and related methods have led to significant advances in our understanding of the human microbiome. Members of the genus Lactobacillus, although best understood for essential roles in food fermentations and applications as probiotics, have also come to the fore in a number of untargeted gut microbiome studies in humans and animals. Even though Lactobacillus is only a minor member of the human colonic microbiota, the proportions of those bacteria are frequently either positively or negatively correlated with human disease and chronic conditions. Recent findings on Lactobacillus species in human and animal microbiome research, together with the increased knowledge on probiotic and other ingested lactobacilli, have resulted in new perspectives on the importance of this genus to human health.
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Affiliation(s)
- Dustin D Heeney
- Department of Food Science & Technology, University of California, Davis, USA
| | - Mélanie G Gareau
- Department of Anatomy, Physiology & Cell Biology, School of Veterinary Medicine, University of California, Davis, USA
| | - Maria L Marco
- Department of Food Science & Technology, University of California, Davis, USA.
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629
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Venter C, Groetch M, Netting M, Meyer R. A patient-specific approach to develop an exclusion diet to manage food allergy in infants and children. Clin Exp Allergy 2018; 48:121-137. [DOI: 10.1111/cea.13087] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2017] [Revised: 11/07/2017] [Accepted: 11/08/2017] [Indexed: 12/19/2022]
Affiliation(s)
- C. Venter
- Children's Hospital Colorado; University of Colorado; Aurora CO USA
| | - M. Groetch
- Icahn School of Medicine at Mount Sinai; Jaffe Food Allergy Institute; New York NY USA
| | - M. Netting
- Healthy Mothers Babies and Children's Theme; South Australian Health & Medical Research Institute; Adelaide SA Australia
- Discipline of Paediatrics; School of Medicine; University of Adelaide; Adelaide SA Australia
- Nutrition Department; Women's and Children's Health Network; Adelaide SA Australia
| | - R. Meyer
- Department Paediatrics; Imperial College; London UK
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630
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The Anti-Stress Effect of Mentha arvensis in Immobilized Rats. Int J Mol Sci 2018; 19:ijms19020355. [PMID: 29370076 PMCID: PMC5855577 DOI: 10.3390/ijms19020355] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2017] [Revised: 01/16/2018] [Accepted: 01/22/2018] [Indexed: 02/07/2023] Open
Abstract
Stress can lead to inflammation, accelerated aging, and some chronic diseases condition. Mentha arvensis (MA) is a traditional medicine having antioxidant and anti-inflammatory activities. The present study investigated the anti-stress role of MA and fermented MA (FMA) extract in immobilized rats. We studied the lipopolysaccharide (LPS)-induced inflammation in RAW 264.7 cells and rats were immobilized for 2 h per day for 14 days using a restraining cage. MA (100 mg/kg) and FMA (100 mg/kg) were orally administered to rats 1 h prior to immobilization. Using high-performance liquid chromatography (HPLC) analysis, we determined the rosmarinic acid content of MA and FMA. The generation of malondialdehyde (MDA) and nitric oxide (NO) in RAW 246.7 cells were suppressed by both MA and FMA. In rats, MA and FMA notably improved the body weight, daily food intake, and duodenum histology. MDA and NO level were gradually decreased by MA and FMA treatment. MA and FMA significantly controlled the stress-related hormones by decreasing corticosterone and β-endorphin and increasing serotonin level. Moreover, protein expression levels of mitogen activated protein kinases (MAPK) and cyclooxygenase-2 (COX-2) were markedly downregulated by MA and FMA. Taken together, MA and FMA could ameliorate immobilized-stress by reducing oxidative stress, regulating stress-related hormones, and MAPK/COX-2 signaling pathways in rats. Particularly, FMA has shown greater anti-stress activities than MA.
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631
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Ayyash M, Al-Dhaheri AS, Al Mahadin S, Kizhakkayil J, Abushelaibi A. In vitro investigation of anticancer, antihypertensive, antidiabetic, and antioxidant activities of camel milk fermented with camel milk probiotic: A comparative study with fermented bovine milk. J Dairy Sci 2017; 101:900-911. [PMID: 29224862 DOI: 10.3168/jds.2017-13400] [Citation(s) in RCA: 65] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2017] [Accepted: 10/11/2017] [Indexed: 02/06/2023]
Abstract
This study aimed to investigate in vitro anticancer activity by antiproliferative activity, antihypertensive activity by angiotensin-converting enzyme inhibition, antidiabetic activity by α-amylase and α-glucosidase inhibitions, and antioxidant activities of camel milk fermented with camel milk probiotic compared with fermented bovine milk. The camel milk probiotic strain Lactococcus lactis KX881782 (Lc.K782) and control Lactobacillus acidophilus DSM9126 (La.DSM) were used to prepare fermented camel and bovine milks separately. The proteolytic activities of water-soluble extract (WSE) in all fermented camel milk were higher than those in fermented bovine milk. The α-glucosidase inhibitions in both milk types fermented by Lc.K782 ranged from 30 to 40%. Camel milk fermented by Lc.K782 had the highest antioxidant activity by 2,2'-azino-bis(3-ethylbenzo-thiazoline-6-sulphonic acid). The highest angiotensin-converting enzyme inhibition of WSE in camel milk fermented by Lc.K782 was >80%. The proliferations of Caco-2, MCF-7, and HELA cells were more inhibited when treated with WSE of fermented camel milk extracts.
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Affiliation(s)
- Mutamed Ayyash
- Food Science Department, and College of Food and Agriculture, United Arab Emirates University, PO Box 1555, Al Ain, United Arab Emirates.
| | - Ayesha S Al-Dhaheri
- Nutrition and Health Science Department, College of Food and Agriculture, United Arab Emirates University, PO Box 1555, Al Ain, United Arab Emirates
| | - Suheir Al Mahadin
- Food Science Department, and College of Food and Agriculture, United Arab Emirates University, PO Box 1555, Al Ain, United Arab Emirates
| | - Jaleel Kizhakkayil
- Nutrition and Health Science Department, College of Food and Agriculture, United Arab Emirates University, PO Box 1555, Al Ain, United Arab Emirates
| | - Aisha Abushelaibi
- Food Science Department, and College of Food and Agriculture, United Arab Emirates University, PO Box 1555, Al Ain, United Arab Emirates
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632
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Affiliation(s)
- José Miguel Aguilera
- Dept. of Chemical and Bioprocess Engineering; Pontificia Universidad Católica de Chile; Chile
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633
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Lebeer S, Bron PA, Marco ML, Van Pijkeren JP, O'Connell Motherway M, Hill C, Pot B, Roos S, Klaenhammer T. Identification of probiotic effector molecules: present state and future perspectives. Curr Opin Biotechnol 2017; 49:217-223. [PMID: 29153882 DOI: 10.1016/j.copbio.2017.10.007] [Citation(s) in RCA: 149] [Impact Index Per Article: 21.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2017] [Revised: 10/24/2017] [Accepted: 10/31/2017] [Indexed: 01/01/2023]
Abstract
Comprehension of underlying mechanisms of probiotic action will support rationale selection of probiotic strains and targeted clinical study design with a higher likelihood of success. This will consequently contribute to better substantiation of health claims. Here, we aim to provide a perspective from a microbiology point of view that such comprehensive understanding is not straightforward. We show examples of well-documented probiotic effector molecules in Lactobacillus and Bifidobacterium strains, including surface-located molecules such as specific pili, S-layer proteins, exopolysaccharides, muropeptides, as well as more widely produced metabolites such as tryptophan-related and histamine-related metabolites, CpG-rich DNA, and various enzymes such as lactase and bile salt hydrolases. We also present recent advances in genetic tool development, microbiome analyses and model systems, as well as perspectives on how the field could further progress. This opinion is based on a discussion group organized at the annual meeting of the International Scientific Association on Probiotics and Prebiotics (ISAPP) in June 2017.
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Affiliation(s)
- Sarah Lebeer
- University of Antwerp, Department of Bioscience Engineering, Groenenborgerlaan 171, 2020 Antwerp, Belgium.
| | | | - Maria L Marco
- Department of Food Science & Technology, University of California, Davis, USA
| | | | - Mary O'Connell Motherway
- School of Microbiology and APC Microbiome Institute, National University of Ireland, Western Road, Cork, Ireland
| | - Colin Hill
- School of Microbiology and APC Microbiome Institute, National University of Ireland, Western Road, Cork, Ireland
| | - Bruno Pot
- Yakult R&D, Europe, Almere, The Netherlands; Vrije Universiteit Brussels, Belgium
| | - Stefan Roos
- Swedish University of Agricultural Sciences & BioGaia AB, Sweden
| | - Todd Klaenhammer
- Department of Food, Bioprocessing & Nutrition Sciences, North Carolina State University, Raleigh, USA
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634
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Sanders ME, Benson A, Lebeer S, Merenstein DJ, Klaenhammer TR. Shared mechanisms among probiotic taxa: implications for general probiotic claims. Curr Opin Biotechnol 2017; 49:207-216. [PMID: 29128720 DOI: 10.1016/j.copbio.2017.09.007] [Citation(s) in RCA: 119] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2017] [Revised: 09/21/2017] [Accepted: 09/30/2017] [Indexed: 12/12/2022]
Abstract
Strain-specificity of probiotic effects has been a cornerstone principle of probiotic science for decades. Certainly, some important mechanisms are present in only a few probiotic strains. But scientific advances now reveal commonalities among members of certain taxonomic groups of probiotic microbes. Some clinical benefits likely derive from these shared mechanisms, suggesting that sub-species-specific, species-specific or genus-specific probiotic effects exist. Human trials are necessary to confirm specific health benefits. However, a strain that has not been tested in human efficacy trials may meet the minimum definition of the term 'probiotic' if it is a member of a well-studied probiotic species expressing underlying core mechanisms and it is delivered at an effective dose.
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Affiliation(s)
- Mary Ellen Sanders
- International Scientific Association for Probiotics and Prebiotics, Centennial, CO, United States.
| | - Andrew Benson
- Nebraska Food for Health Center and Department of Food Science and Technology, Univ of Nebraska, Lincoln, United States
| | - Sarah Lebeer
- University of Antwerp, Department of Bioscience Engineering, Groenenborgerlaan 171, 2020 Antwerp, Belgium
| | | | - Todd R Klaenhammer
- Department of Food, Bioprocessing & Nutrition Sciences, North Carolina State University, Raleigh, United States
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635
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636
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Aiello A, Di Bona D, Candore G, Carru C, Zinellu A, Di Miceli G, Nicosia A, Gambino CM, Ruisi P, Caruso C, Vasto S, Accardi G. Targeting Aging with Functional Food: Pasta with Opuntia Single-Arm Pilot Study. Rejuvenation Res 2017; 21:249-256. [PMID: 28851251 DOI: 10.1089/rej.2017.1992] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023] Open
Abstract
Interventions to extend life span represent the new perspective in aging investigation. Healthy dietary habits are important modifiable factors that can favor a healthy aging phenotype. Many studies have demonstrated benefits for metabolic syndrome and type 2 diabetes mellitus resulting from the traditional Mediterranean foods. Opuntia Ficus Indica (OFI), widespread in the Mediterranean basin, belongs to the Cactaceae family. It is known for its antioxidant and anti-inflammatory properties. Moreover, products containing extracts from OFI fruits or cladodes have been used to control obesity and other metabolic parameters, such as glycemia and lipid profile. The aim of this study was to analyze the antioxidant and anti-inflammatory effect of pasta with 3% of OFI cladode extracts added to show its beneficial effect in human health. We performed a single arm longitudinal intervention study in 42 healthy volunteers, administrating 500 g/week of this functional pasta for 30 days. Our pasta had antioxidant and anti-inflammatory properties with putative effect on the aging process and related metabolic diseases. We also demonstrated a hypoglycemic effect. The results are preliminary, but it is possible to speculate that our pasta could be considered an effective food for the prevention of age-related metabolic disorders.
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Affiliation(s)
- Anna Aiello
- 1 Department of Pathobiology and Medical Biotechnologies, University of Palermo , Palermo, Italy
| | - Danilo Di Bona
- 2 Department of Emergency and Organ Transplants, University of Bari Aldo Moro , Bari, Italy
| | - Giuseppina Candore
- 1 Department of Pathobiology and Medical Biotechnologies, University of Palermo , Palermo, Italy
| | - Ciriaco Carru
- 3 Department of Biomedical Science, University of Sassari , Sassari, Italy
| | - Angelo Zinellu
- 3 Department of Biomedical Science, University of Sassari , Sassari, Italy
| | - Giuseppe Di Miceli
- 4 Department of Agricultural and Forest Sciences, University of Palermo , Palermo, Italy
| | - Aldo Nicosia
- 5 Laboratory of Molecular Ecology and Biotechnology, National Research Council-Institute for Marine and Coastal Environment (IAMC-CNR) , Detached Unit of Capo Granitola, Trapani, Italy
| | - Caterina Maria Gambino
- 1 Department of Pathobiology and Medical Biotechnologies, University of Palermo , Palermo, Italy
| | - Paolo Ruisi
- 4 Department of Agricultural and Forest Sciences, University of Palermo , Palermo, Italy
| | - Calogero Caruso
- 1 Department of Pathobiology and Medical Biotechnologies, University of Palermo , Palermo, Italy
| | - Sonya Vasto
- 6 Department of Biological, Chemical and Pharmaceutical Sciences and Technologies, University of Palermo , Palermo, Italy
| | - Giulia Accardi
- 1 Department of Pathobiology and Medical Biotechnologies, University of Palermo , Palermo, Italy
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Proteomes of Lactobacillus delbrueckii subsp. bulgaricus LBB.B5 Incubated in Milk at Optimal and Low Temperatures. mSystems 2017; 2:mSystems00027-17. [PMID: 28951887 PMCID: PMC5605880 DOI: 10.1128/msystems.00027-17] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2017] [Accepted: 08/29/2017] [Indexed: 12/17/2022] Open
Abstract
Lactobacillus delbrueckii subsp. bulgaricus has a long history of use in yogurt production. Although commonly cocultured with Streptococcus salivarius subsp. thermophilus in milk, fundamental knowledge of the adaptive responses of L. delbrueckii subsp. bulgaricus to the dairy environment and the consequences of those responses on the use of L. delbrueckii subsp. bulgaricus as a probiotic remain to be elucidated. In this study, we identified proteins of L. delbrueckii subsp. bulgaricus LBB.B5 that are produced in higher quantities in milk at growth-conducive and non-growth-conductive (refrigeration) temperatures compared to laboratory culture medium and further examined whether those L. delbrueckii subsp. bulgaricus cultures were affected differently in their capacity to survive transit through the murine digestive tract. This work provides novel insight into how a major, food-adapted microbe responds to its primary habitat. Such knowledge can be applied to improve starter culture and yogurt production and to elucidate matrix effects on probiotic performance. We identified the proteins synthesized by Lactobacillus delbrueckii subsp. bulgaricus strain LBB.B5 in laboratory culture medium (MRS) at 37°C and milk at 37 and 4°C. Cell-associated proteins were measured by gel-free, shotgun proteomics using high-performance liquid chromatography coupled with tandem mass spectrophotometry. A total of 635 proteins were recovered from all cultures, among which 72 proteins were milk associated (unique or significantly more abundant in milk). LBB.B5 responded to milk by increasing the production of proteins required for purine biosynthesis, carbohydrate metabolism (LacZ and ManM), energy metabolism (TpiA, PgK, Eno, SdhA, and GapN), amino acid synthesis (MetE, CysK, LBU0412, and AspC) and transport (GlnM and GlnP), and stress response (Trx, MsrA, MecA, and SmpB). The requirement for purines was confirmed by the significantly improved cell yields of L. delbrueckii subsp. bulgaricus when incubated in milk supplemented with adenine and guanine. The L. delbrueckii subsp. bulgaricus-expressed proteome in milk changed upon incubation at 4°C for 5 days and included increased levels of 17 proteins, several of which confer functions in stress tolerance (AddB, UvrC, RecA, and DnaJ). However, even with the activation of stress responses in either milk or MRS, L. delbrueckii subsp. bulgaricus did not survive passage through the murine digestive tract. These findings inform efforts to understand how L. delbrueckii subsp. bulgaricus is adapted to the dairy environment and its implications for its health-benefiting properties in the human digestive tract. IMPORTANCELactobacillus delbrueckii subsp. bulgaricus has a long history of use in yogurt production. Although commonly cocultured with Streptococcus salivarius subsp. thermophilus in milk, fundamental knowledge of the adaptive responses of L. delbrueckii subsp. bulgaricus to the dairy environment and the consequences of those responses on the use of L. delbrueckii subsp. bulgaricus as a probiotic remain to be elucidated. In this study, we identified proteins of L. delbrueckii subsp. bulgaricus LBB.B5 that are synthesized in higher quantities in milk at growth-conducive and non-growth-conductive (refrigeration) temperatures compared to laboratory culture medium and further examined whether those L. delbrueckii subsp. bulgaricus cultures were affected differently in their capacity to survive transit through the murine digestive tract. This work provides novel insight into how a major, food-adapted microbe responds to its primary habitat. Such knowledge can be applied to improve starter culture and yogurt production and to elucidate matrix effects on probiotic performance.
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639
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Specific Signatures of the Gut Microbiota and Increased Levels of Butyrate in Children Treated with Fermented Cow's Milk Containing Heat-Killed Lactobacillus paracasei CBA L74. Appl Environ Microbiol 2017; 83:AEM.01206-17. [PMID: 28733284 DOI: 10.1128/aem.01206-17] [Citation(s) in RCA: 68] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2017] [Accepted: 07/12/2017] [Indexed: 12/17/2022] Open
Abstract
We recently demonstrated that cow's milk fermented with the probiotic Lactobacillus paracasei CBA L74 (FM-CBAL74) reduces the incidence of respiratory and gastrointestinal tract infections in young children attending school. This effect apparently derives from a complex regulation of non-immune and immune protective mechanisms. We investigated whether FM-CBAL74 could regulate gut microbiota composition and butyrate production. We randomly selected 20 healthy children (12 to 48 months) from the previous randomized controlled trial, before (t0) and after 3 months (t3) of dietary treatment with FM-CBAL74 (FM) or placebo (PL). Fecal microbiota was profiled using 16S rRNA gene amplicon sequencing, and the fecal butyrate concentration was also measured. Microbial alpha and beta diversities were not significantly different between groups prior to treatment. FM-CBAL74 but not PL treatment increased the relative abundance of Lactobacillus Individual Blautia, Roseburia, and Faecalibacterium oligotypes were associated with FM-CBAL74 treatment and demonstrated correlative associations with immune biomarkers. Accordingly, PICRUSt analysis predicted an increase in the proportion of genes involved in butyrate production pathways, consistent with an increase in fecal butyrate observed only in the FM group. Dietary supplementation with FM-CBAL74 induces specific signatures in gut microbiota composition and stimulates butyrate production. These effects are associated with changes in innate and acquired immunity.IMPORTANCE The use of a fermented milk product containing the heat-killed probiotic strain Lactobacillus paracasei CBAL74 induces changes in the gut microbiota, promoting the development of butyrate producers. These changes in the gut microbiota composition correlate with increased levels of innate and acquired immunity biomarkers.
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640
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Ilinskaya ON, Ulyanova VV, Yarullina DR, Gataullin IG. Secretome of Intestinal Bacilli: A Natural Guard against Pathologies. Front Microbiol 2017; 8:1666. [PMID: 28919884 PMCID: PMC5586196 DOI: 10.3389/fmicb.2017.01666] [Citation(s) in RCA: 78] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2017] [Accepted: 08/17/2017] [Indexed: 12/12/2022] Open
Abstract
Current studies of human gut microbiome usually do not consider the special functional role of transient microbiota, although some of its members remain in the host for a long time and produce broad spectrum of biologically active substances. Getting into the gastrointestinal tract (GIT) with food, water and probiotic preparations, two representatives of Bacilli class, genera Bacillus and Lactobacillus, colonize epithelium blurring the boundaries between resident and transient microbiota. Despite their minor proportion in the microbiome composition, these bacteria can significantly affect both the intestinal microbiota and the entire body thanks to a wide range of secreted compounds. Recently, insufficiency and limitations of pure genome-based analysis of gut microbiota became known. Thus, the need for intense functional studies is evident. This review aims to characterize the Bacillus and Lactobacillus in GIT, as well as the functional roles of the components released by these members of microbial intestinal community. Complex of their secreted compounds is referred by us as the "bacillary secretome." The composition of the bacillary secretome, its biological effects in GIT and role in counteraction to infectious diseases and oncological pathologies in human organism is the subject of the review.
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Affiliation(s)
| | - Vera V. Ulyanova
- Department of Microbiology, Kazan Federal UniversityKazan, Russia
| | | | - Ilgiz G. Gataullin
- Department of Surgery and Oncology, Regional Clinical Cancer CenterKazan, Russia
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641
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A preliminary examination of gut microbiota, sleep, and cognitive flexibility in healthy older adults. Sleep Med 2017; 38:104-107. [PMID: 29031742 DOI: 10.1016/j.sleep.2017.07.018] [Citation(s) in RCA: 95] [Impact Index Per Article: 13.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/03/2017] [Revised: 07/22/2017] [Accepted: 07/24/2017] [Indexed: 12/15/2022]
Abstract
OBJECTIVES Inadequate sleep increases the risk for age-related cognitive decline and recent work suggests a possible role of the gut microbiota in this phenomenon. Partial sleep deprivation alters the human gut microbiome, and its composition is associated with cognitive flexibility in animal models. Given these findings, we examined the possible relationship among the gut microbiome, sleep quality, and cognitive flexibility in a sample of healthy older adults. METHODS Thirty-seven participants (age 64.59 ± 7.54 years) provided a stool sample for gut microbial sequencing and completed the Pittsburgh Sleep Quality Index and Stroop Color Word Test as part of a larger project. RESULTS Better sleep quality was associated with better Stroop performance and higher proportions of the gut microbial phyla Verrucomicrobia and Lentisphaerae. Stroop Word and Color-Word performance correlated with higher proportions of Verrucomicrobia and Lentisphaerae. Partial correlations suggested that the relationship between Lentisphaerae and Stroop Color-Word performance was better accounted for by sleep quality; sleep quality remained a significant predictor of Color-Word performance, independent of the Lentisphaerae proportion, while the relationship between Lentisphaerae and Stroop performance was non-significant. Verrucomicrobia and sleep quality were not associated with Stroop Word performance independent of one another. CONCLUSIONS The current findings suggest a possible relationship among sleep quality, composition of the gut microbiome, and cognitive flexibility in healthy older adults. Prospective and experimental studies are needed to confirm these findings and determine whether improving microbiome health may buffer against sleep-related cognitive decline in older adults.
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642
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Wijayabahu AT. Gaskins et al. study reports on a new opportunity for breast cancer prevention. Am J Clin Nutr 2017; 106:706-707. [PMID: 28765393 PMCID: PMC5525125 DOI: 10.3945/ajcn.117.158501] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Affiliation(s)
- Akemi T Wijayabahu
- From the Department of Epidemiology, University of Florida, Gainesville, FL (e-mail: )
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643
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Should Research on the Nutritional Potential and Health Benefits of Fermented Cereals Focus More on the General Health Status of Populations in Developing Countries? Microorganisms 2017; 5:microorganisms5030040. [PMID: 28757585 PMCID: PMC5620631 DOI: 10.3390/microorganisms5030040] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2017] [Revised: 07/18/2017] [Accepted: 07/23/2017] [Indexed: 01/29/2023] Open
Abstract
Cereal foods fermented by lactic acid bacteria are staples in many countries around the world particularly in developing countries, but some aspects of the nutritional and health benefits of traditional fermented foods in developing countries have not been sufficiently investigated compared to fermented foods in high-income countries. Today, malnutrition worldwide is characterized by a double burden, excess leading to non-communicable diseases like obesity or diabetes alongside micronutrient deficiencies. In addition, populations in developing countries suffer from infectious and parasitic diseases that can jeopardize the health benefits provided by their traditional fermented foods. Using examples, we argue that research on traditional fermented cereals in developing countries should focus more on their effect on inflammation and oxidative stress under conditions including infectious or non-infectious gut inflammation.
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644
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Pérez-Ramos A, Mohedano ML, López P, Spano G, Fiocco D, Russo P, Capozzi V. In Situ β-Glucan Fortification of Cereal-Based Matrices by Pediococcus parvulus 2.6: Technological Aspects and Prebiotic Potential. Int J Mol Sci 2017; 18:E1588. [PMID: 28754020 PMCID: PMC5536075 DOI: 10.3390/ijms18071588] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2017] [Revised: 07/07/2017] [Accepted: 07/17/2017] [Indexed: 01/31/2023] Open
Abstract
Bacterial exopolysaccharides produced by lactic acid bacteria are of increasing interest in the food industry, since they might enhance the technological and functional properties of some edible matrices. In this work, Pediococcus parvulus 2.6, which produces an O2-substituted (1,3)-β-d-glucan exopolysaccharide only synthesised by bacteria, was proposed as a starter culture for the production of three cereal-based fermented foods. The obtained fermented matrices were naturally bio-fortified in microbial β-glucans, and used to investigate the prebiotic potential of the bacterial exopolysaccharide by analysing the impact on the survival of a probiotic Lactobacillus plantarum strain under starvation and gastrointestinal simulated conditions. All of the assays were performed by using as control of the P. parvulus 2.6's performance, the isogenic β-glucan non-producing 2.6NR strain. Our results showed a differential capability of P. parvulus to ferment the cereal flours. During the fermentation step, the β-glucans produced were specifically quantified and their concentration correlated with an increased viscosity of the products. The survival of the model probiotic L. plantarum WCFS1 was improved by the presence of the bacterial β-glucans in oat and rice fermented foods under starvation conditions. The probiotic bacteria showed a significantly higher viability when submitted to a simulated intestinal stress in the oat matrix fermented by the 2.6 strain. Therefore, the cereal flours were a suitable substrate for in situ bio-fortification with the bacterial β-glucan, and these matrices could be used as carriers to enhance the beneficial properties of probiotic bacteria.
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Affiliation(s)
- Adrián Pérez-Ramos
- Centro de Investigaciones Biológicas (CIB), CSIC, Ramiro de Maeztu 9, 28040 Madrid, Spain.
| | - María Luz Mohedano
- Centro de Investigaciones Biológicas (CIB), CSIC, Ramiro de Maeztu 9, 28040 Madrid, Spain.
| | - Paloma López
- Centro de Investigaciones Biológicas (CIB), CSIC, Ramiro de Maeztu 9, 28040 Madrid, Spain.
| | - Giuseppe Spano
- Department of Agriculture, Food and Environment Sciences, University of Foggia, Via Napoli 25, 71122 Foggia, Italy.
| | - Daniela Fiocco
- Department of Clinical and Experimental Medicine, University of Foggia, Via Pinto 1, 71122 Foggia, Italy.
| | - Pasquale Russo
- Department of Agriculture, Food and Environment Sciences, University of Foggia, Via Napoli 25, 71122 Foggia, Italy.
- Promis Biotech srl, Via Napoli 25, 71122 Foggia, Italy.
| | - Vittorio Capozzi
- Department of Agriculture, Food and Environment Sciences, University of Foggia, Via Napoli 25, 71122 Foggia, Italy.
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