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Wang Y, Han J, Wang D, Gao F, Zhang K, Tian J, Jin Y. Research Update on the Impact of Lactic Acid Bacteria on the Substance Metabolism, Flavor, and Quality Characteristics of Fermented Meat Products. Foods 2022; 11:foods11142090. [PMID: 35885333 PMCID: PMC9320142 DOI: 10.3390/foods11142090] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2022] [Revised: 07/06/2022] [Accepted: 07/10/2022] [Indexed: 12/04/2022] Open
Abstract
This paper reviews the effects of domestic and foreign influences on the substance metabolism pathways and the flavor and flora of LAB in fermented meat products to provide a new theoretical basis for developing new products for the industrial application of lactic acid bacteria (LAB) in fermented meat products. LAB are extensively used among commonly fermented ingredients, such as fermented meat products and yogurt. As fermenting agents, LAB metabolize proteins, lipids, and glycogen in meat products through their enzyme system, which affects the tricarboxylic acid cycle, fatty acid metabolism, amino acid decomposition, and other metabolic processes, and decompose biological macromolecules into small molecules, adding a special flavor with a certain functionality to the final product. Metabolites of LAB in the fermentation process also exert nitrite degradation, as well as antibacterial and antioxidant functions, which improve the physical and chemical qualities of fermented meat products. While fermenting meat products, LAB not only add unique flavor substances to the products, but also improve the safety profile of fermented foods.
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Affiliation(s)
- Yi Wang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (Y.W.); (J.H.); (D.W.); (F.G.); (Y.J.)
- Ministry of Agriculture and Rural Affairs Integrative Research Base of Beef and Lamb Processing Technology, Hohhot 010018, China
| | - Jun Han
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (Y.W.); (J.H.); (D.W.); (F.G.); (Y.J.)
- Ministry of Agriculture and Rural Affairs Integrative Research Base of Beef and Lamb Processing Technology, Hohhot 010018, China
| | - Daixun Wang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (Y.W.); (J.H.); (D.W.); (F.G.); (Y.J.)
- Ministry of Agriculture and Rural Affairs Integrative Research Base of Beef and Lamb Processing Technology, Hohhot 010018, China
| | - Fang Gao
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (Y.W.); (J.H.); (D.W.); (F.G.); (Y.J.)
- Ministry of Agriculture and Rural Affairs Integrative Research Base of Beef and Lamb Processing Technology, Hohhot 010018, China
| | - Kaiping Zhang
- Department of Cooking & Food Processing, Inner Mongolia Business and Trade Vocational College, Hohhot 010070, China;
| | - Jianjun Tian
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (Y.W.); (J.H.); (D.W.); (F.G.); (Y.J.)
- Ministry of Agriculture and Rural Affairs Integrative Research Base of Beef and Lamb Processing Technology, Hohhot 010018, China
- Correspondence: ; Tel.: +86-0471-4304722
| | - Ye Jin
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (Y.W.); (J.H.); (D.W.); (F.G.); (Y.J.)
- Ministry of Agriculture and Rural Affairs Integrative Research Base of Beef and Lamb Processing Technology, Hohhot 010018, China
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52
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Detecting the Bitterness of Milk-Protein-Derived Peptides Using an Electronic Tongue. CHEMOSENSORS 2022. [DOI: 10.3390/chemosensors10060215] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Bitterness is a considerable limiting factor for the application of bioactive peptides in the food industry. The objective of this study was to compare the level of bitterness of milk-protein-derived peptides using an electronic tongue (E-tongue). Liquid milk protein concentrate (LMPC) was prepared from ultra-heat-treated skimmed cow’s milk. It was initially hydrolyzed with different concentrations of trypsin, namely, 0.008 g·L−1, 0.016 g·L−1 and 0.032 g·L−1. In a later exercise, tryptic-hydrolyzed LMPC (LMPC-T) was further hydrolyzed using Lactobacillus bulgaricus and Streptococcus thermophilus. The effect of glucose in microbial hydrolysis was studied. The bitterness of peptides was evaluated with respect to quinine, a standard bittering agent. The level of bitterness of the peptides after microbial hydrolysis of LMPC-T (LMPC-T-F and LMPC-T-FG) was evaluated using a potentiometric E-tongue equipped with a sensor array that had seven chemically modified field-effect transistor sensors. The results of the measurements were evaluated using principal component analysis (PCA), and subsequently, a classification of the models was built using the linear discriminant analysis (LDA) method. The bitterness of peptides in LMPC-T-F and LMPC-T-FG was increased with the increase in the concentration of trypsin. The bitterness of peptides was reduced in LMPC-T-FG compared with LMPC-T-F. The potential application of the E-tongue using a standard model solution with quinine was shown to follow the bitterness of peptides.
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53
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Mutlu C, Candal-Uslu C, Özhanlı H, Arslan-Tontul S, Erbas M. Modulating of food glycemic response by lactic acid bacteria. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101685] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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54
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Murtaza MA, Irfan S, Hafiz I, Ranjha MMAN, Rahaman A, Murtaza MS, Ibrahim SA, Siddiqui SA. Conventional and Novel Technologies in the Production of Dairy Bioactive Peptides. Front Nutr 2022; 9:780151. [PMID: 35694165 PMCID: PMC9178506 DOI: 10.3389/fnut.2022.780151] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2021] [Accepted: 04/05/2022] [Indexed: 11/19/2022] Open
Abstract
Background In recent years, researchers have focused on functional ingredients, functional foods, and nutraceuticals due to the rapidly increasing interest in bioactive components, especially in bioactive peptides. Dairy proteins are a rich and balanced source of amino acids and their derived bioactive peptides, which possess biological and physiological properties. In the dairy industry, microbial fermentation and enzymatic hydrolysis are promising methods for producing bioactive peptides because of their rapid efficiency, and mild reaction conditions. However, these methods utilize less raw material, take long reaction time, result in low yields, and low activity products when used alone, which pose industry to seek for novel methods as pretreatments to increase the yield of bioactive peptides. Scope and Approach This review emphasizes the production of peptides from the dairy proteins and discusses the potential use of novel technologies as pretreatments to conventional methods of bioactive peptides production from dairy proteins, including the mechanisms of novel technologies along with respective examples of use, advantages, limitations, and challenges to each technology. Key Findings and Conclusion Noteworthily, hydrolysis of dairy proteins liberate wide-range of peptides that possess remarkable biological functions to maintain human health. Novel technologies in the dairy industry such as ultrasound-assisted processing (UAP), microwave-assisted processing (MAP), and high pressure processing (HPP) are innovative and environmentally friendly. Generally, novel technologies are less effectual compared to conventional methods, therefore used in combination with fermentation and enzymatic hydrolysis, and are promising pretreatments to modify peptides’ profile, improve the yields, and high liberation of bioactive peptides as compared to conventional technologies. UAP is an innovative and most efficient technology as its mechanical effects and cavitation change the protein conformation, increase the biological activities of enzymes, and enhance enzymatic hydrolysis reaction rate.
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Affiliation(s)
- Mian Anjum Murtaza
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
- *Correspondence: Mian Anjum Murtaza,
| | - Shafeeqa Irfan
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
| | - Iram Hafiz
- Institute of Chemistry, University of Sargodha, Sargodha, Pakistan
| | | | - Abdul Rahaman
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Mian Shamas Murtaza
- Department of Food Science and Technology, Muhammad Nawaz Shareef (MNS) University of Agriculture, Multan, Pakistan
| | - Salam A. Ibrahim
- Food Microbiology and Biotechnology Laboratory, North Carolina Agricultural and Technical State University, Greensboro, NC, United States
- Salam A. Ibrahim,
| | - Shahida Anusha Siddiqui
- Campus Straubing for Biotechnology and Sustainability, Technical University of Munich, Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
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55
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Sugajski M, Maślak E, Złoch M, Rafińska K, Pomastowski P, Białczak D, Buszewski B. New sources of lactic acid bacteria with potential antibacterial properties. Arch Microbiol 2022; 204:349. [PMID: 35616812 DOI: 10.1007/s00203-022-02956-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2022] [Revised: 04/25/2022] [Accepted: 04/28/2022] [Indexed: 11/29/2022]
Abstract
In the face of the growing demand for functional food, the search for new sources of lactic acid bacteria (LAB) becomes a priority. In our research, we used multiplied culture conditions followed by identification via the matrix-assisted laser desorption ionization-time of flight mass spectrometry for seeking LAB strains in plant- and animal-derived sources. Furthermore, the selected LAB isolates were examined for their proteolytic activity as well as antimicrobial action against different bacterial pathogens. The applied method appeared to be useful tool for searching LAB strains within different types of the biological matrices. The best source of the LABs was from calf. Comparing properties of the two selected LABs, those isolated from calf demonstrated the greatest proteolytic and antibacterial properties suggesting that gastrointestinal microbiota are the most valuable LAB source. Nevertheless, second selected strain derived from pickled cucumber juice may be also treated as a promising source of potential probiotic strains.
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Affiliation(s)
- Mateusz Sugajski
- Centre for Modern Interdisciplinary Technologies, Nicolaus Copernicus University in Toruń, Wileńska 4 Str, 87-100, Toruń, Poland
| | - Ewelina Maślak
- Centre for Modern Interdisciplinary Technologies, Nicolaus Copernicus University in Toruń, Wileńska 4 Str, 87-100, Toruń, Poland.,Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarina 7, 87-100, Toruń, Poland
| | - Michał Złoch
- Centre for Modern Interdisciplinary Technologies, Nicolaus Copernicus University in Toruń, Wileńska 4 Str, 87-100, Toruń, Poland. .,Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarina 7, 87-100, Toruń, Poland.
| | - Katarzyna Rafińska
- Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarina 7, 87-100, Toruń, Poland
| | - Paweł Pomastowski
- Centre for Modern Interdisciplinary Technologies, Nicolaus Copernicus University in Toruń, Wileńska 4 Str, 87-100, Toruń, Poland
| | - Dorota Białczak
- Polmlek Grudziądz Sp. z o. o, Magazynowa 8, 86-302, Grudziądz, Poland
| | - Bogusław Buszewski
- Centre for Modern Interdisciplinary Technologies, Nicolaus Copernicus University in Toruń, Wileńska 4 Str, 87-100, Toruń, Poland.,Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarina 7, 87-100, Toruń, Poland
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56
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Ge Z, Yuan P, Chen L, Chen J, Shen D, She Z, Lu Y. New Global Insights on the Regulation of the Biphasic Life Cycle and Virulence Via ClpP-Dependent Proteolysis in Legionella pneumophila. Mol Cell Proteomics 2022; 21:100233. [PMID: 35427813 PMCID: PMC9112007 DOI: 10.1016/j.mcpro.2022.100233] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Revised: 02/17/2022] [Accepted: 04/07/2022] [Indexed: 01/11/2023] Open
Abstract
Legionella pneumophila, an environmental bacterium that parasitizes protozoa, causes Legionnaires’ disease in humans that is characterized by severe pneumonia. This bacterium adopts a distinct biphasic life cycle consisting of a nonvirulent replicative phase and a virulent transmissive phase in response to different environmental conditions. Hence, the timely and fine-tuned expression of growth and virulence factors in a life cycle–dependent manner is crucial for survival and replication. Here, we report that the completion of the biphasic life cycle and bacterial pathogenesis is greatly dependent on the protein homeostasis regulated by caseinolytic protease P (ClpP)-dependent proteolysis. We characterized the ClpP-dependent dynamic profiles of the regulatory and substrate proteins during the biphasic life cycle of L. pneumophila using proteomic approaches and discovered that ClpP-dependent proteolysis specifically and conditionally degraded the substrate proteins, thereby directly playing a regulatory role or indirectly controlling cellular events via the regulatory proteins. We further observed that ClpP-dependent proteolysis is required to monitor the abundance of fatty acid biosynthesis–related protein Lpg0102/Lpg0361/Lpg0362 and SpoT for the normal regulation of L. pneumophila differentiation. We also found that the control of the biphasic life cycle and bacterial virulence is independent. Furthermore, the ClpP-dependent proteolysis of Dot/Icm (defect in organelle trafficking/intracellular multiplication) type IVB secretion system and effector proteins at a specific phase of the life cycle is essential for bacterial pathogenesis. Therefore, our findings provide novel insights on ClpP-dependent proteolysis, which spans a broad physiological spectrum involving key metabolic pathways that regulate the transition of the biphasic life cycle and bacterial virulence of L. pneumophila, facilitating adaptation to aquatic and intracellular niches. ClpP is the major determinant of biphasic life cycle–dependent protein turnover. ClpP-dependent proteolysis monitors SpoT abundance for cellular differentiation. ClpP-dependent regulation of life cycle and bacterial virulence is independent. ClpP-dependent proteolysis of T4BSS and effector proteins is vital for virulence.
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Affiliation(s)
- Zhenhuang Ge
- School of Chemistry, Sun Yat-sen University, Guangzhou, China; School of Life Sciences, Sun Yat-sen University, Guangzhou, China; Run Ze Laboratory for Gastrointestinal Microbiome Study, Sun Yat-sen University, Guangzhou, China
| | - Peibo Yuan
- Microbiome Medicine Center, Division of Laboratory Medicine, Zhujiang Hospital, Southern Medical University, Guangzhou, China
| | - Lingming Chen
- Zhongshan School of Medicine, Sun Yat-sen University, Guangzhou, China
| | - Junyi Chen
- School of Life Sciences, Sun Yat-sen University, Guangzhou, China; Run Ze Laboratory for Gastrointestinal Microbiome Study, Sun Yat-sen University, Guangzhou, China
| | - Dong Shen
- School of Life Sciences, Sun Yat-sen University, Guangzhou, China
| | - Zhigang She
- School of Chemistry, Sun Yat-sen University, Guangzhou, China
| | - Yongjun Lu
- School of Life Sciences, Sun Yat-sen University, Guangzhou, China; Run Ze Laboratory for Gastrointestinal Microbiome Study, Sun Yat-sen University, Guangzhou, China.
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57
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Fei Y, Huang L, Wang H, Liang J, Liu G, Bai W. Adaptive mechanism of Lactobacillus amylolyticus L6 in soymilk environment based on metabolism of nutrients and related gene-expression profiles. Food Sci Nutr 2022; 10:1548-1563. [PMID: 35592287 PMCID: PMC9094474 DOI: 10.1002/fsn3.2779] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2021] [Revised: 01/20/2022] [Accepted: 01/22/2022] [Indexed: 11/10/2022] Open
Abstract
Lactobacillus amylolyticus L6 isolated from naturally fermented tofu-whey was characterized as potential probiotics. To give insight into the adaptive mechanism of L. amylolyticus L6 in soymilk, the gene-expression profiles of this strain and changes of chemical components in fermented soymilk were investigated. The viable counts of L. amylolyticus L6 in soymilk reached 1012 CFU/mL in the stationary phase (10 hr). The main sugars reduced gradually while the acidity value significantly increased from 45.33° to 95.88° during fermentation. About 50 genes involved in sugar metabolization and lactic acid production were highly induced during soymilk fermentation. The concentration of total amino acid increased to 668.38 mg/L in the logarithmic phase, and 45 differentially expressed genes (DEGs) in terms of nitrogen metabolism and biosynthesis of amino acid were detected. Other genes related to lipid metabolism, inorganic ion transport, and stress response were also highly induced. Besides, the concentration of isoflavone aglycones with high bioactivity increased from 14.51 mg/L to 36.09 mg/L during the fermentation, and the expression of 6-phospho-β-glucosidase gene was also synchronously induced. This study revealed the adaptive mechanism of L. amylolyticus L6 in the soymilk-based ecosystem, which gives the theoretical guidance for the application of this strain in other soybean-derived products.
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Affiliation(s)
- Yongtao Fei
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology Zhongkai University of Agriculture and Engineering Guangzhou China.,College of Light Industry and Food Science Zhongkai University of Agriculture and Engineering Guangzhou China.,Academy of Contemporary Agricultural Engineering Innovations Zhongkai University of Agriculture and Engineering Guangzhou China
| | - Li Huang
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology Zhongkai University of Agriculture and Engineering Guangzhou China
| | - Hong Wang
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology Zhongkai University of Agriculture and Engineering Guangzhou China.,College of Light Industry and Food Science Zhongkai University of Agriculture and Engineering Guangzhou China
| | - Jinglong Liang
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology Zhongkai University of Agriculture and Engineering Guangzhou China.,Academy of Contemporary Agricultural Engineering Innovations Zhongkai University of Agriculture and Engineering Guangzhou China
| | - Gongliang Liu
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology Zhongkai University of Agriculture and Engineering Guangzhou China.,College of Light Industry and Food Science Zhongkai University of Agriculture and Engineering Guangzhou China.,Academy of Contemporary Agricultural Engineering Innovations Zhongkai University of Agriculture and Engineering Guangzhou China
| | - Weidong Bai
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology Zhongkai University of Agriculture and Engineering Guangzhou China.,College of Light Industry and Food Science Zhongkai University of Agriculture and Engineering Guangzhou China.,Academy of Contemporary Agricultural Engineering Innovations Zhongkai University of Agriculture and Engineering Guangzhou China
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58
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Ghosh S, Nag M, Lahiri D, Sarkar T, Pati S, Kari ZA, Nirmal NP, Edinur HA, Ray RR. Engineered Biofilm: Innovative Nextgen Strategy for Quality Enhancement of Fermented Foods. Front Nutr 2022; 9:808630. [PMID: 35479755 PMCID: PMC9036442 DOI: 10.3389/fnut.2022.808630] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2021] [Accepted: 03/11/2022] [Indexed: 11/22/2022] Open
Abstract
Microbial communities within fermented food (beers, wines, distillates, meats, fishes, cheeses, breads) products remain within biofilm and are embedded in a complex extracellular polymeric matrix that provides favorable growth conditions to the indwelling species. Biofilm acts as the best ecological niche for the residing microbes by providing food ingredients that interact with the fermenting microorganisms' metabolites to boost their growth. This leads to the alterations in the biochemical and nutritional quality of the fermented food ingredients compared to the initial ingredients in terms of antioxidants, peptides, organoleptic and probiotic properties, and antimicrobial activity. Microbes within the biofilm have altered genetic expression that may lead to novel biochemical pathways influencing their chemical and organoleptic properties related to consumer acceptability. Although microbial biofilms have always been linked to pathogenicity owing to its enhanced antimicrobial resistance, biofilm could be favorable for the production of amino acids like l-proline and L-threonine by engineered bacteria. The unique characteristics of many traditional fermented foods are attributed by the biofilm formed by lactic acid bacteria and yeast and often, multispecies biofilm can be successfully used for repeated-batch fermentation. The present review will shed light on current research related to the role of biofilm in the fermentation process with special reference to the recent applications of NGS/WGS/omics for the improved biofilm forming ability of the genetically engineered and biotechnologically modified microorganisms to bring about the amelioration of the quality of fermented food.
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Affiliation(s)
- Sreejita Ghosh
- Department of Biotechnology, Maulana Abul Kalam Azad University of Technology, Haringhata, India
| | - Moupriya Nag
- Department of Biotechnology, University of Engineering & Management, Kolkata, India
| | - Dibyajit Lahiri
- Department of Biotechnology, University of Engineering & Management, Kolkata, India
| | - Tanmay Sarkar
- Department of Food Processing Technology, Malda Polytechnic, West Bengal State Council of Technical Education, Government of West Bengal, Malda, India
| | - Siddhartha Pati
- NatNov Bioscience Private Limited, Balasore, India
- Skills Innovation & Academic Network (SIAN) Institute, Association for Biodiversity Conservation and Research (ABC), Balasore, India
| | - Zulhisyam Abdul Kari
- Faculty of Agro Based Industry, Universiti Malaysia Kelantan, Kota Bharu, Malaysia
| | | | - Hisham Atan Edinur
- School of Health Sciences, Health Campus, Universiti Sains Malaysia, Kubang Kerian, Malaysia
| | - Rina Rani Ray
- Department of Biotechnology, Maulana Abul Kalam Azad University of Technology, Haringhata, India
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59
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Harper AR, Dobson RCJ, Morris VK, Moggré GJ. Fermentation of plant-based dairy alternatives by lactic acid bacteria. Microb Biotechnol 2022; 15:1404-1421. [PMID: 35393728 PMCID: PMC9049613 DOI: 10.1111/1751-7915.14008] [Citation(s) in RCA: 27] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Revised: 01/12/2022] [Accepted: 01/14/2022] [Indexed: 12/19/2022] Open
Abstract
Ethical, environmental and health concerns around dairy products are driving a fast‐growing industry for plant‐based dairy alternatives, but undesirable flavours and textures in available products are limiting their uptake into the mainstream. The molecular processes initiated during fermentation by lactic acid bacteria in dairy products is well understood, such as proteolysis of caseins into peptides and amino acids, and the utilisation of carbohydrates to form lactic acid and exopolysaccharides. These processes are fundamental to developing the flavour and texture of fermented dairy products like cheese and yoghurt, yet how these processes work in plant‐based alternatives is poorly understood. With this knowledge, bespoke fermentative processes could be engineered for specific food qualities in plant‐based foods. This review will provide an overview of recent research that reveals how fermentation occurs in plant‐based milk, with a focus on how differences in plant proteins and carbohydrate structure affect how they undergo the fermentation process. The practical aspects of how this knowledge has been used to develop plant‐based cheeses and yoghurts is also discussed.
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Affiliation(s)
- Aimee R Harper
- Biomolecular Interaction Centre, Food Transitions 2050 Joint Postgraduate School, and School of Biological Sciences, University of Canterbury, PO Box 4800, Christchurch, 8140, New Zealand.,The New Zealand Institute for Plant and Food Research Limited, 74 Gerald St, Lincoln, 7608, New Zealand.,The Riddet Institute, MacDiarmid Institute for Advanced Materials and Nanotechnology, University of Canterbury, PO Box 4800, Christchurch, 8140, New Zealand
| | - Renwick C J Dobson
- Biomolecular Interaction Centre, Food Transitions 2050 Joint Postgraduate School, and School of Biological Sciences, University of Canterbury, PO Box 4800, Christchurch, 8140, New Zealand.,The Riddet Institute, MacDiarmid Institute for Advanced Materials and Nanotechnology, University of Canterbury, PO Box 4800, Christchurch, 8140, New Zealand.,Bio21 Molecular Science and Biotechnology Institute, Department of Biochemistry and Molecular Biology, University of Melbourne, Parkville, Vic., 3010, Australia
| | - Vanessa K Morris
- Biomolecular Interaction Centre, Food Transitions 2050 Joint Postgraduate School, and School of Biological Sciences, University of Canterbury, PO Box 4800, Christchurch, 8140, New Zealand
| | - Gert-Jan Moggré
- The New Zealand Institute for Plant and Food Research Limited, 74 Gerald St, Lincoln, 7608, New Zealand
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60
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Hagi T, Kurahashi A, Oguro Y, Kodaira K, Kobayashi M, Hayashida S, Yamashita H, Arakawa Y, Miura T, Sato K, Tomita S, Suzuki S, Kusumoto KI, Moriya N, Nomura M. Effect of sake lees on cheese components in cheese ripened by Aspergillus oryzae and lactic acid bacteria. J Dairy Sci 2022; 105:4868-4881. [DOI: 10.3168/jds.2021-21721] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2021] [Accepted: 02/26/2022] [Indexed: 11/19/2022]
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61
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Li Y, Wang J, Wang T, Lv Z, Liu L, Wang Y, Li X, Fan Z, Li B. Differences between Kazak Cheeses Fermented by Single and Mixed Strains Using Untargeted Metabolomics. Foods 2022; 11:966. [PMID: 35407053 PMCID: PMC8997636 DOI: 10.3390/foods11070966] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2022] [Revised: 03/13/2022] [Accepted: 03/22/2022] [Indexed: 12/12/2022] Open
Abstract
Mixed fermentation improves the flavor quality of food. Untargeted metabolomics were used to evaluate the impact of mixed fermentation and single-strain fermentation on the volatile and non-volatile compound profiles of Kazak cheese. Lacticaseibacillus paracasei SMN-LBK and Kluyveromyces marxianus SMN-S7-LBK were used to make mixed-fermentation cheese (M), while L. paracasei SMN-LBK was applied in single-strain-fermentation cheese (S). A higher abundances of acids, alcohols, and esters were produced via mixed fermentation. Furthermore, 397 differentially expressed non-volatile metabolites were identified between S and M during ripening. The flavor compounds in mixed-fermentation cheese mainly resulted from ester production (ethyl butanoate, ethyl acetate, ethyl octanoate, and ethyl hexanoate) and amino acid biosynthesis (Asp, Glu, Gln, and Phe). The metabolites were differentially expressed in nitrogen metabolism, D-glutamine and D-glutamate metabolism, phenylalanine metabolism, D-alanine metabolism, and other metabolic pathways. The amount of flavor compounds was increased in M, indicating that L. paracasei SMN- LBK and K. marxianus SMN-S7-LBK had synergistic effects in the formation of flavor compounds. This study comprehensively demonstrated the difference in metabolites between mixed-fermentation and single-strain-fermentation cheese and provided a basis for the production of Kazak cheese with diverse flavor characteristics.
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Affiliation(s)
- Yandie Li
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi 832000, China; (Y.L.); (J.W.); (T.W.); (Z.L.); (L.L.); (Y.W.); (X.L.); (Z.F.)
| | - Jianghan Wang
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi 832000, China; (Y.L.); (J.W.); (T.W.); (Z.L.); (L.L.); (Y.W.); (X.L.); (Z.F.)
| | - Tong Wang
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi 832000, China; (Y.L.); (J.W.); (T.W.); (Z.L.); (L.L.); (Y.W.); (X.L.); (Z.F.)
| | - Zhuoxia Lv
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi 832000, China; (Y.L.); (J.W.); (T.W.); (Z.L.); (L.L.); (Y.W.); (X.L.); (Z.F.)
| | - Linting Liu
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi 832000, China; (Y.L.); (J.W.); (T.W.); (Z.L.); (L.L.); (Y.W.); (X.L.); (Z.F.)
| | - Yuping Wang
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi 832000, China; (Y.L.); (J.W.); (T.W.); (Z.L.); (L.L.); (Y.W.); (X.L.); (Z.F.)
| | - Xu Li
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi 832000, China; (Y.L.); (J.W.); (T.W.); (Z.L.); (L.L.); (Y.W.); (X.L.); (Z.F.)
- Guangdong Yikewei Biotech Co., Ltd., Guangzhou 510520, China
| | - Zhexin Fan
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi 832000, China; (Y.L.); (J.W.); (T.W.); (Z.L.); (L.L.); (Y.W.); (X.L.); (Z.F.)
| | - Baokun Li
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi 832000, China; (Y.L.); (J.W.); (T.W.); (Z.L.); (L.L.); (Y.W.); (X.L.); (Z.F.)
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Fate of Bioactive Compounds during Lactic Acid Fermentation of Fruits and Vegetables. Foods 2022; 11:foods11050733. [PMID: 35267366 PMCID: PMC8909232 DOI: 10.3390/foods11050733] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2022] [Revised: 02/27/2022] [Accepted: 02/28/2022] [Indexed: 01/27/2023] Open
Abstract
Consumption of lactic acid fermented fruits and vegetables has been correlated with a series of health benefits. Some of them have been attributed to the probiotic potential of lactic acid microbiota, while others to its metabolic potential and the production of bioactive compounds. The factors that affect the latter have been in the epicenter of intensive research over the last decade. The production of bioactive peptides, vitamins (especially of the B-complex), gamma-aminobutyric acid, as well as phenolic and organosulfur compounds during lactic acid fermentation of fruits and vegetables has attracted specific attention. On the other hand, the production of biogenic amines has also been intensively studied due to the adverse health effects caused by their consumption. The data that are currently available indicate that the production of these compounds is a strain-dependent characteristic that may also be affected by the raw materials used as well as the fermentation conditions. The aim of the present review paper is to collect all data referring to the production of the aforementioned compounds and to present and discuss them in a concise and comprehensive way.
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63
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Sun H, Ni B, Yang J, Qin Y. Nitrogenous compounds and Chinese baijiu: a review. JOURNAL OF THE INSTITUTE OF BREWING 2022. [DOI: 10.1002/jib.686] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Huilai Sun
- College of Bioengineering Sichuan University of Science & Engineering Zigong 643000 China
| | - Bin Ni
- College of Bioengineering Sichuan University of Science & Engineering Zigong 643000 China
- National Engineering Research Center of Solid‐State Brewing Luzhou Laojiao Group Co. Ltd. Luzhou 646000 PR China
| | - Jiangang Yang
- College of Bioengineering Sichuan University of Science & Engineering Zigong 643000 China
| | - Yue Qin
- College of Bioengineering Sichuan University of Science & Engineering Zigong 643000 China
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64
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Macroalgal Proteins: A Review. Foods 2022; 11:foods11040571. [PMID: 35206049 PMCID: PMC8871301 DOI: 10.3390/foods11040571] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2021] [Revised: 01/31/2022] [Accepted: 02/08/2022] [Indexed: 12/11/2022] Open
Abstract
Population growth is the driving change in the search for new, alternative sources of protein. Macroalgae (otherwise known as seaweeds) do not compete with other food sources for space and resources as they can be sustainably cultivated without the need for arable land. Macroalgae are significantly rich in protein and amino acid content compared to other plant-derived proteins. Herein, physical and chemical protein extraction methods as well as novel techniques including enzyme hydrolysis, microwave-assisted extraction and ultrasound sonication are discussed as strategies for protein extraction with this resource. The generation of high-value, economically important ingredients such as bioactive peptides is explored as well as the application of macroalgal proteins in human foods and animal feed. These bioactive peptides that have been shown to inhibit enzymes such as renin, angiotensin-I-converting enzyme (ACE-1), cyclooxygenases (COX), α-amylase and α-glucosidase associated with hypertensive, diabetic, and inflammation-related activities are explored. This paper discusses the significant uses of seaweeds, which range from utilising their anthelmintic and anti-methane properties in feed additives, to food techno-functional ingredients in the formulation of human foods such as ice creams, to utilising their health beneficial ingredients to reduce high blood pressure and prevent inflammation. This information was collated following a review of 206 publications on the use of seaweeds as foods and feeds and processing methods to extract seaweed proteins.
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65
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Genomic characteristics of a novel strain Lactiplantibacillus plantarum X7021 isolated from the brine of stinky tofu for the application in food fermentation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.113054] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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66
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Mechanism study on enhanced emulsifying properties of phosvitin and calcium-binding capacity of its phosphopeptides by lactic acid bacteria fermentation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.113002] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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67
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Canon F, Briard-Bion V, Jardin J, Thierry A, Gagnaire V. Positive Interactions Between Lactic Acid Bacteria Could Be Mediated by Peptides Containing Branched-Chain Amino Acids. Front Microbiol 2022; 12:793136. [PMID: 35087496 PMCID: PMC8789265 DOI: 10.3389/fmicb.2021.793136] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2021] [Accepted: 12/20/2021] [Indexed: 11/22/2022] Open
Abstract
Lactic acid bacteria (LAB) are responsible for the sanitary, organoleptic, and health properties of most fermented products. Positive interactions between pairs of LAB strains, based on nitrogen dependencies, were previously demonstrated. In a chemically defined medium, using milk and lupin proteins as sole nitrogen source, two proteolytic strains were able to sustain the growth of non-proteolytic strains, but one did not. The objective of the present study was, thus, to determine which specific peptides were implicated in the positive interactions observed. Peptides produced and involved in the bacterial interactions were quantified using tandem mass spectrometry (LC-MS/MS). About 2,000 different oligopeptides ranging from 6 to more than 50 amino acids in length were identified during the time-course of the experiment. We performed a clustering approach to decipher the differences in peptide production during fermentation by the three proteolytic strains tested. We also performed sequence alignments on parental proteins and identified the cleavage site profiles of the three bacterial strains. Then, we characterized the peptides that were used by the non-proteolytic strains in monocultures. Hydrophobic and branched-chain amino acids within peptides were identified as essential in the interactions. Ultimately, better understanding how LAB can positively interact could be useful in multiple food-related fields, e.g., production of fermented food products with enhanced functional properties, or fermentation of new food matrices.
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Affiliation(s)
- Fanny Canon
- UMR STLO, INRAE, Institut Agro, Rennes, France
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68
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Nguyen TL, Toh M, Lu Y, Ku S, Liu SQ. Biovalorization of Market Surplus Bread for Development of Probiotic-Fermented Potential Functional Beverages. Foods 2022; 11:foods11030250. [PMID: 35159401 PMCID: PMC8834041 DOI: 10.3390/foods11030250] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2021] [Revised: 01/05/2022] [Accepted: 01/12/2022] [Indexed: 12/10/2022] Open
Abstract
Bread wastage is a growing concern in many developed countries. This research aimed to explore the biovalorization of market surplus bread for the development of probiotic-fermented beverages in a zero-waste approach. Bread slurries with different initial total solid contents were inoculated with probiotics Lacticaseibacillus rhamnosus GG (LGG) and Saccharomyces cerevisiae CNCM I-3856, alone and in combination. Our results showed that, of all percentages tested, 5% (w/w, dry weight) initial total solid content resulted in better growth of the probiotics and higher cell counts, while the texture of bread slurries with concentrations higher than 5.0% was too thick and viscous for bread beverage developments. In addition, the development of probiotic-fermented bread beverages was feasible on various types of bread. Furthermore, food additives (sweetener and stabilizer) did not affect the growth of LGG and S. cerevisiae CNCM I-3856 in both mono- and co-culture fermentation. During shelf life measurement, co-inoculation of LGG with S. cerevisiae CNCM I-3856 significantly improved the survival of LGG compared to the mono-culture at 5 and 30 °C, demonstrating the protective effects provided by the yeast. Our study suggests the potential of using market surplus bread as raw materials to deliver live probiotics with sufficient cell counts.
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Affiliation(s)
- Thuy-Linh Nguyen
- Department of Food Science and Technology, Science Drive 2, Faculty of Science, National University of Singapore, Singapore 117542, Singapore; (T.-L.N.); (M.T.)
| | - Mingzhan Toh
- Department of Food Science and Technology, Science Drive 2, Faculty of Science, National University of Singapore, Singapore 117542, Singapore; (T.-L.N.); (M.T.)
| | - Yuyun Lu
- Department of Food Science and Technology, Science Drive 2, Faculty of Science, National University of Singapore, Singapore 117542, Singapore; (T.-L.N.); (M.T.)
- Correspondence: (Y.L.); (S.-Q.L.)
| | - Sebastian Ku
- Lesaffre Singapore Pte. Ltd., 23A Serangoon North Ave 5, #04-09, Singapore 554369, Singapore;
| | - Shao-Quan Liu
- National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou 215123, China
- Correspondence: (Y.L.); (S.-Q.L.)
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69
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Solieri L, Sola L, Vaccalluzzo A, Randazzo CL, Martini S, Tagliazucchi D. Characterization of Cell-Envelope Proteinases from Two Lacticaseibacillus casei Strains Isolated from Parmigiano Reggiano Cheese. BIOLOGY 2022; 11:biology11010139. [PMID: 35053137 PMCID: PMC8773131 DOI: 10.3390/biology11010139] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/09/2021] [Revised: 01/12/2022] [Accepted: 01/12/2022] [Indexed: 04/25/2023]
Abstract
In the present work, two cell-envelope proteinases (CEPs) from Lacticaseibacillus casei strains PRA205 and 2006 were characterized at both the biochemical and genetic levels. The genomes of both L. casei strains included two putative CEPs genes prtP2 and prtR1, but only prtR1 was transcribed. The extracted PrtR1 proteinases were serine proteinases with optimal activity at 40 °C and pH 7.5, and were activated by Ca2+ ions. Interestingly, PrtR1 from L. casei PRA205 exhibited high residual activity at pH 4 and at 5 °C, suggesting its possible exploitation for fermented food production. The caseinolytic activity against αS1- and β-casein indicated that both PrtR1s belonged to the PI/PIII type. These PrtR1s cleaved β-casein peptide bonds preferentially when amino acid M or N was present at the P1 subsite and amino acids A and D were at the P1' subsite. Several bioactive peptides were found to be released from PrtR1 after αs1- and β-casein hydrolysis.
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Affiliation(s)
- Lisa Solieri
- Department of Life Sciences, University of Modena and Reggio Emilia, via Amendola, 2—Pad. Besta, 42100 Reggio Emilia, Italy; (L.S.); (L.S.); (S.M.)
| | - Laura Sola
- Department of Life Sciences, University of Modena and Reggio Emilia, via Amendola, 2—Pad. Besta, 42100 Reggio Emilia, Italy; (L.S.); (L.S.); (S.M.)
| | - Amanda Vaccalluzzo
- Department of Agriculture, Food and Environment, University of Catania, via Santa Sofia, 100, 95123 Catania, Italy; (A.V.); (C.L.R.)
| | - Cinzia Lucia Randazzo
- Department of Agriculture, Food and Environment, University of Catania, via Santa Sofia, 100, 95123 Catania, Italy; (A.V.); (C.L.R.)
- ProBioEtna srl, Spin off University of Catania, via Santa Sofia, 100, 95123 Catania, Italy
| | - Serena Martini
- Department of Life Sciences, University of Modena and Reggio Emilia, via Amendola, 2—Pad. Besta, 42100 Reggio Emilia, Italy; (L.S.); (L.S.); (S.M.)
| | - Davide Tagliazucchi
- Department of Life Sciences, University of Modena and Reggio Emilia, via Amendola, 2—Pad. Besta, 42100 Reggio Emilia, Italy; (L.S.); (L.S.); (S.M.)
- Correspondence: ; Tel.: +39-0522-522060
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70
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Moore JF, DuVivier R, Johanningsmeier SD. Changes in the free amino acid profile of pickling cucumber during lactic acid fermentation. J Food Sci 2022; 87:599-611. [PMID: 35018637 DOI: 10.1111/1750-3841.15990] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2021] [Revised: 10/28/2021] [Accepted: 10/29/2021] [Indexed: 11/30/2022]
Abstract
Free amino acid (FAA) profiles of fresh, acidified, naturally fermented, and starter culture fermented cucumbers were analyzed by liquid chromatography triple quadrupole mass spectrometry. Fermented cucumbers contained more total FAA than acidified cucumbers (1,302 ± 102 mg/kg and 635 ± 35 mg/kg, respectively). Total FAA content of fermented cucumber was similar regardless of brine salt levels (2-6% NaCl) and starter culture addition. Glutamine (1491.4 ± 69.3 mg/kg), γ-aminobutyric acid (GABA, 269.6 ± 21.4 mg/kg), asparagine (113.0 ± 6.4 mg/kg), and citrulline (110.3 ± 8.5 mg/kg) were the most abundant FAA in fresh pickling cucumber, whereas GABA (181.3 ± 21.5 mg/kg), isoleucine (165.2 ± 11.2 mg/kg), leucine (129.8 ± 10.9 mg/kg), and lysine (110.9 ± 5.0 mg/kg) were the most abundant in fermented cucumber. GABA and ornithine were produced during fermentation, indicating glutamate decarboxylase and arginine deiminase activities. Notably, ornithine was significantly higher in natural (63.3 ± 31.5 mg/kg) versus starter culture fermented cucumbers (3.0 ± 0.7 mg/kg). This new information on FAA composition of fresh and fermented pickling cucumbers shows the impact of fermentation conditions on cucumber amino acid profiles while providing insight for manipulating fermentations for health promotion and consumer acceptance. PRACTICAL APPLICATION: This study reports changes in the free amino acid profiles of raw, fermented and acidified cucumbers, which may be valuable for understanding the impact of these foods on human health and nutrition. This information is useful for food microbiologists studying the metabolism of lactic acid bacteria during fermentation and/or designing starter cultures and could contribute to the development of novel fermented cucumber pickle products with enhanced nutritional value.
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Affiliation(s)
- Jennifer Fideler Moore
- U.S. Department of Agriculture, Agricultural Research Service, SEA, Food Science and Market Quality and Handling Research Unit, North Carolina State University, Raleigh, NC, USA.,North Carolina State University, Department of Food, Bioprocessing and Nutrition Sciences, Raleigh, NC, USA
| | - Rachel DuVivier
- North Carolina State University, Department of Food, Bioprocessing and Nutrition Sciences, Raleigh, NC, USA.,New York University, Department of Nutrition and Food Studies, New York, NY, USA
| | - Suzanne D Johanningsmeier
- U.S. Department of Agriculture, Agricultural Research Service, SEA, Food Science and Market Quality and Handling Research Unit, North Carolina State University, Raleigh, NC, USA
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71
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Effect of Coix Seed Extracts on Growth and Metabolism of Limosilactobacillus reuteri. Foods 2022; 11:foods11020187. [PMID: 35053919 PMCID: PMC8774368 DOI: 10.3390/foods11020187] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2021] [Revised: 01/05/2022] [Accepted: 01/06/2022] [Indexed: 12/20/2022] Open
Abstract
Coix seed (Coix lachryma-jobi L.) is an important nourishing food and traditional Chinese medicine. The role of their bioactive constituents in physiology and pharmacology has received considerable scientific attention. However, very little is known about the role of coix seed bioactive components in the growth of Limosilactobacillus reuteri (L. reuteri). This study aimed to evaluate the effects of coix seed extract (CSE) on the growth, acidifying activity, and metabolism of L. reuteri. The results showed that CSE can increase the growth and acidifying activity of L. reuteri compared with the control group. During the stationary phase, the viable bacteria in the medium supplemented with coix seed oil (CSO, 13.72 Log10 CFU/mL), coix polysaccharide (CPO, 12.24 Log10 CFU/mL), and coix protein (CPR, 11.91 Log10 CFU/mL) were significantly higher (p < 0.05) than the control group (MRS, 9.16 Log10 CFU/mL). CSE also enhanced the biosynthesis of lactic acid and acetic acid of L. reuteri. Untargeted metabolomics results indicated that the carbohydrate metabolism, amino acid metabolism, and nucleotide metabolism activities of L. reuteri were increased after adding CSE. Furthermore, CSE increased the accumulation of bioactive metabolites, such as phenyl lactic acid, vitamins, and biotin. Overall, CSE may have prebiotic potential and can be used to culture L. reuteri with high viable bacteria.
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72
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Oliveira FS, da Silva Rodrigues R, de Carvalho AF, Nero LA. Genomic Analyses of Pediococcus pentosaceus ST65ACC, a Bacteriocinogenic Strain Isolated from Artisanal Raw-Milk Cheese. Probiotics Antimicrob Proteins 2022; 15:630-645. [PMID: 34984631 DOI: 10.1007/s12602-021-09894-1] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 12/16/2021] [Indexed: 12/12/2022]
Abstract
Pediococcus pentosaceus ST65ACC was obtained from a Brazilian artisanal cheese (BAC) and characterized as bacteriocinogenic. This strain presented beneficial properties in previous studies, indicating its potential as a probiotic candidate. In this study, we aimed to carry out a genetic characterization based on whole-genome sequencing (WGS), including taxonomy, biotechnological properties, bacteriocin clusters and safety-related genes. WGS was performed using the Illumina MiSeq platform and the genome was annotated with the Prokaryotic Genome Annotation (Prokka). P. pentosaceus ST65ACC taxonomy was investigated and bacteriocin genes clusters were identified by BAGEL4, metabolic pathways were analyzed by Kyoto Encyclopedia of Genes and Genomes (KEGG) and safety-related genes were checked. P. pentosaceus ST65ACC had a total draft genome size of 1,933,194 bp with a GC content of 37.00%, and encoded 1950 protein coding sequences (CDSs), 6 rRNA, 55 tRNA, 1 tmRNA and no plasmids were detected. The analysis revealed absence of a CRISPR/Cas system, bacteriocin gene clusters for pediocin PA-1/AcH and penocin-A were identified. Genes related to beneficial properties, such as stress adaptation genes and adhesion genes, were identified. Furthermore, genes related to biogenic amines and virulence-related genes were not detected. Genes related to antibiotic resistance were identified, but not in prophage regions. Based on the obtained results, the beneficial potential of P. pentosaceus ST65ACC was confirmed, allowing its characterization as a potential probiotic candidate.
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Affiliation(s)
- Francielly Soares Oliveira
- InsPOA - Laboratório de Inspeção de Produtos de Origem Animal, Departamento de Veterinária, Universidade Federal de Viçosa, Viçosa, MG, 36570 900, Brazil.,Inovaleite - Laboratório de Pesquisa Em Leite E Derivados, Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa, MG, 36570 900, Brazil
| | - Rafaela da Silva Rodrigues
- InsPOA - Laboratório de Inspeção de Produtos de Origem Animal, Departamento de Veterinária, Universidade Federal de Viçosa, Viçosa, MG, 36570 900, Brazil.,Inovaleite - Laboratório de Pesquisa Em Leite E Derivados, Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa, MG, 36570 900, Brazil
| | - Antônio Fernandes de Carvalho
- Inovaleite - Laboratório de Pesquisa Em Leite E Derivados, Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa, MG, 36570 900, Brazil
| | - Luís Augusto Nero
- InsPOA - Laboratório de Inspeção de Produtos de Origem Animal, Departamento de Veterinária, Universidade Federal de Viçosa, Viçosa, MG, 36570 900, Brazil.
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73
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Qiao W, Liu F, Wan X, Qiao Y, Li R, Wu Z, Saris PEJ, Xu H, Qiao M. Genomic Features and Construction of Streamlined Genome Chassis of Nisin Z Producer Lactococcus lactis N8. Microorganisms 2021; 10:microorganisms10010047. [PMID: 35056496 PMCID: PMC8779420 DOI: 10.3390/microorganisms10010047] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2021] [Revised: 12/03/2021] [Accepted: 12/13/2021] [Indexed: 12/02/2022] Open
Abstract
Lactococcus lactis is a commonly used fermenting bacteria in cheese, beverages and meat products. Due to the lack of simplified chassis strains, it has not been widely used in the fields of synthetic biology. Thus, the construction of lactic acid bacteria chassis strains becomes more and more important. In this study, we performed whole genome sequencing, annotation and analysis of L. lactis N8. Based on the genome analysis, we found that L. lactis N8 contains two large plasmids, and the function prediction of the plasmids shows that some regions are related to carbohydrate transport/metabolism, multi-stress resistance and amino acid uptake. L. lactis N8 contains a total of seven prophage-related fragments and twelve genomic islands. A gene cluster encoding a hybrid NRPS–PKS system that was found in L. lactis N8 reveals that the strain has the potential to synthesize novel secondary metabolites. Furthermore, we have constructed a simplified genome chassis of L. lactis N8 and achieved the largest amount of deletion of L. lactis so far. Taken together, the present study offers further insights into the function and potential role of L. lactis N8 as a model strain of lactic acid bacteria and lays the foundation for its application in the field of synthetic biology.
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Affiliation(s)
- Wanjin Qiao
- Key Laboratory of Molecular Microbiology and Technology, Ministry of Education, College of Life Sciences, Nankai University, Tianjin 300071, China; (W.Q.); (F.L.); (Y.Q.)
| | - Fulu Liu
- Key Laboratory of Molecular Microbiology and Technology, Ministry of Education, College of Life Sciences, Nankai University, Tianjin 300071, China; (W.Q.); (F.L.); (Y.Q.)
| | - Xing Wan
- Department of Microbiology, Faculty of Agriculture and Forestry, University of Helsinki, 00014 Helsinki, Finland; (X.W.); (R.L.); (P.E.J.S.)
- Department of Bacteriology and Immunology, Human Microbiome Research Program, Faculty of Medicine, University of Helsinki, 00014 Helsinki, Finland
| | - Yu Qiao
- Key Laboratory of Molecular Microbiology and Technology, Ministry of Education, College of Life Sciences, Nankai University, Tianjin 300071, China; (W.Q.); (F.L.); (Y.Q.)
| | - Ran Li
- Department of Microbiology, Faculty of Agriculture and Forestry, University of Helsinki, 00014 Helsinki, Finland; (X.W.); (R.L.); (P.E.J.S.)
| | - Zhenzhou Wu
- State Key Laboratory of Medicinal Chemical Biology and Tianjin Key Laboratory of Protein Sciences, College of Life Sciences, Nankai University, Tianjin 300071, China;
| | - Per Erik Joakim Saris
- Department of Microbiology, Faculty of Agriculture and Forestry, University of Helsinki, 00014 Helsinki, Finland; (X.W.); (R.L.); (P.E.J.S.)
| | - Haijin Xu
- Key Laboratory of Molecular Microbiology and Technology, Ministry of Education, College of Life Sciences, Nankai University, Tianjin 300071, China; (W.Q.); (F.L.); (Y.Q.)
- Correspondence: (H.X.); (M.Q.)
| | - Mingqiang Qiao
- Key Laboratory of Molecular Microbiology and Technology, Ministry of Education, College of Life Sciences, Nankai University, Tianjin 300071, China; (W.Q.); (F.L.); (Y.Q.)
- School of Life Sciences, Shanxi University, Taiyuan 030006, China
- Correspondence: (H.X.); (M.Q.)
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74
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Sharma H, Ozogul F, Bartkiene E, Rocha JM. Impact of lactic acid bacteria and their metabolites on the techno-functional properties and health benefits of fermented dairy products. Crit Rev Food Sci Nutr 2021:1-23. [PMID: 34845955 DOI: 10.1080/10408398.2021.2007844] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
After conversion of lactose to lactic acid, several biochemical changes occur such as enhanced protein digestibility, fatty acids release, and production of bioactive compounds etc. during the fermentation process that brings nutritional and quality improvement in the fermented dairy products (FDP). A diverse range of lactic acid bacteria (LAB) is being utilized for the development of FDP with specific desirable techno-functional attributes. This review contributes to the knowledge of basic pathways and changes during fermentation process and the current research on techniques used for identification and quantification of metabolites. The focus of this article is mainly on the metabolites responsible for maintaining the desired attributes and health benefits of FDP as well as their characterization from raw milk. LAB genera including Lactobacillus, Streptococcus, Leuconostoc, Pediococcus and Lactococcus are involved in the fermentation of milk and milk products. LAB species accrue these benefits and desirable properties of FDP producing the bioactive compounds and metabolites using homo-fermentative and heterofermentative pathways. Generation of metabolites vary with incubation and other processing conditions and are analyzed and quantified using highly advanced and sophisticated instrumentation including nuclear magnetic resonance, mass-spectrometry based techniques. Health benefits of FDP are mainly possible due to the biological roles of such metabolites that also cause technological improvements desired by dairy manufacturers and consumers.
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Affiliation(s)
- Heena Sharma
- Food Technology Lab, Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana, India
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, University of Cukurova, Adana, Turkey
| | - Elena Bartkiene
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - João Miguel Rocha
- Laboratory for Process Engineering, Environment, Biotechnology and Energy (LEPABE), Department of Chemical Engineering (DEQ), Faculty of Engineering, University of Porto FEUP), Porto, Portugal
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75
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Awussi AA, Roux E, Humeau C, Hafeez Z, Maigret B, Chang OK, Lecomte X, Humbert G, Miclo L, Genay M, Perrin C, Dary-Mourot A. Role of the Sortase A in the Release of Cell-Wall Proteinase PrtS in the Growth Medium of Streptococcus thermophilus 4F44. Microorganisms 2021; 9:microorganisms9112380. [PMID: 34835505 PMCID: PMC8623714 DOI: 10.3390/microorganisms9112380] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2021] [Revised: 11/04/2021] [Accepted: 11/13/2021] [Indexed: 11/16/2022] Open
Abstract
Growth of the lactic acid bacterium Streptococcus thermophilus in milk depends on its capacity to hydrolyze proteins of this medium through its surface proteolytic activity. Thus, strains exhibiting the cell envelope proteinase (CEP) PrtS are able to grow in milk at high cellular density. Due to its LPNTG motif, which is possibly the substrate of the sortase A (SrtA), PrtS is anchored to the cell wall in most S. thermophilus strains. Conversely, a soluble extracellular PrtS activity has been reported in the strain 4F44. It corresponds, in fact, to a certain proportion of PrtS that is not anchored to the cell wall but rather is released in the growth medium. The main difference between PrtS of strain 4F44 (PrtS4F44) and other PrtS concerns the absence of a 32-residue imperfect duplication in the prodomain of the CEP, postulated as being required for the maturation and correct subsequent anchoring of PrtS. In fact, both mature (without the prodomain at the N-terminal extremity) and immature (with the prodomain) forms are found in the soluble PrtS4F44 form along with an intact LPNTG at their C-terminal extremity. Investigations we present in this work show that (i) the imperfect duplication is not implied in PrtS maturation; (ii) the maturase PrtM is irrelevant in PrtS maturation which is probably automaturated; and (iii) SrtA allows for the PrtS anchoring in S. thermophilus but the SrtA of strain 4F44 (SrtA4F44) displays an altered activity.
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Affiliation(s)
- Ahoefa Ablavi Awussi
- CALBINOTOX, Université de Lorraine, F-54000 Nancy, France; (A.A.A.); (E.R.); (Z.H.); (O.K.C.); (X.L.); (G.H.); (L.M.); (M.G.); (C.P.)
| | - Emeline Roux
- CALBINOTOX, Université de Lorraine, F-54000 Nancy, France; (A.A.A.); (E.R.); (Z.H.); (O.K.C.); (X.L.); (G.H.); (L.M.); (M.G.); (C.P.)
| | | | - Zeeshan Hafeez
- CALBINOTOX, Université de Lorraine, F-54000 Nancy, France; (A.A.A.); (E.R.); (Z.H.); (O.K.C.); (X.L.); (G.H.); (L.M.); (M.G.); (C.P.)
| | - Bernard Maigret
- CNRS, Inria, LORIA, Université de Lorraine, F-54000 Nancy, France;
| | - Oun Ki Chang
- CALBINOTOX, Université de Lorraine, F-54000 Nancy, France; (A.A.A.); (E.R.); (Z.H.); (O.K.C.); (X.L.); (G.H.); (L.M.); (M.G.); (C.P.)
- Hazard Substance Analysis Division, Gwangju Regional Office of Food and Drug Safety, Gwangju 10031, Korea
| | - Xavier Lecomte
- CALBINOTOX, Université de Lorraine, F-54000 Nancy, France; (A.A.A.); (E.R.); (Z.H.); (O.K.C.); (X.L.); (G.H.); (L.M.); (M.G.); (C.P.)
| | - Gérard Humbert
- CALBINOTOX, Université de Lorraine, F-54000 Nancy, France; (A.A.A.); (E.R.); (Z.H.); (O.K.C.); (X.L.); (G.H.); (L.M.); (M.G.); (C.P.)
| | - Laurent Miclo
- CALBINOTOX, Université de Lorraine, F-54000 Nancy, France; (A.A.A.); (E.R.); (Z.H.); (O.K.C.); (X.L.); (G.H.); (L.M.); (M.G.); (C.P.)
| | - Magali Genay
- CALBINOTOX, Université de Lorraine, F-54000 Nancy, France; (A.A.A.); (E.R.); (Z.H.); (O.K.C.); (X.L.); (G.H.); (L.M.); (M.G.); (C.P.)
| | - Clarisse Perrin
- CALBINOTOX, Université de Lorraine, F-54000 Nancy, France; (A.A.A.); (E.R.); (Z.H.); (O.K.C.); (X.L.); (G.H.); (L.M.); (M.G.); (C.P.)
| | - Annie Dary-Mourot
- CALBINOTOX, Université de Lorraine, F-54000 Nancy, France; (A.A.A.); (E.R.); (Z.H.); (O.K.C.); (X.L.); (G.H.); (L.M.); (M.G.); (C.P.)
- Correspondence:
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76
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Chen L, Wang L, Li J, Shu G. Antihypertensive potential of fermented milk: the contribution of lactic acid bacteria proteolysis system and the resultant angiotensin-converting enzyme inhibitory peptide. Food Funct 2021; 12:11121-11131. [PMID: 34657947 DOI: 10.1039/d1fo02435c] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Hypertension has become an increasing health concern given that it is a major risk for cardiovascular disease. Synthetic antihypertensive drugs, including angiotensin-converting enzyme (ACE) inhibitors, effectively control high blood pressure but are associated with unpleasant side effects. Milk fermented by certain lactic acid bacteria (LAB) provides energetic contributions to the management of hypertension, especially the regulation of ACE. LAB are important food-grade microbial organisms that release ACE inhibitory peptides through their unique proteolysis system, which consists of cell-envelope proteinases (CEPs), transporter systems, and intracellular peptidases. Thus, the description of LAB proteolysis system genes and their contributions to ACE inhibitory peptide production is a challenging but promising study. This review provides a survey of LABs with potential ACE inhibitory activity and investigates the research progress of LAB proteolytic systems with an emphasis on the correlation of their components and ACE inhibitory activity. Subsequently, a depiction of the ACE inhibitory peptide action mechanism, structure-activity relationship and bioavailability is presented. The improved functional annotation of LAB proteolytic system genes will provide an excellent framework for future experimental validations of predicted ACE inhibitory activity in fermented milk.
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Affiliation(s)
- Li Chen
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, P. R. China.
| | - Linlin Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, P. R. China.
| | - Jianke Li
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, P. R. China.
| | - Guowei Shu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, P. R. China.
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77
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Li W, Li H, Zhang Y, Zhang C, Zhang J, Liu X. Differences in the gut microbiota composition of rats fed with soybean protein and their derived peptides. J Food Sci 2021; 86:5452-5465. [PMID: 34730237 DOI: 10.1111/1750-3841.15948] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2021] [Revised: 09/17/2021] [Accepted: 09/24/2021] [Indexed: 11/30/2022]
Abstract
Current studies regarding the effect of different nitrogen sources on gut microbiota have thus far disregarded the ability of probiotics and coliforms to compete for protein. This study aimed to investigate the differences in the utilization of soybean protein (SPro) and its derived peptides (SPep) by the gut microbiota of Sprague Dawley (SD) rats. The SPro and SPep prepared in this study showed extensive SPro molecular weight distribution, while that of SPep was minimal, ranging between 150 and 1000 Da and primarily consisting of two to five amino acids. The cecum microflora composition of the rats was determined via 16S rDNA amplicon sequencing, showing that the SPro and SPep significantly increased the abundance and uniformity of the gut microbiota after 35 days of feeding. The Firmicutes/Bacteroidetes (F/B) ratios of the SPep, SPro, and casein groups were 2.49 ± 0.60, 2.98 ± 1.12, and 2.59 ± 0.74, respectively. Although the rats fed with SPro and SPep displayed similar gut microbiome structures, SPep significantly promoted Lactobacillus and Phascolarctobacterium growth. The results showed that SPep significantly increased the diversity of the gut microbiota and elevated the probiotic proportion. PRACTICAL APPLICATION: SPro and SPep are two nutritious and high-quality nitrogen sources. The results showed that SPro and SPep regulated the structure of gut microbiota in rats, and the effect of SPep was better. This study provides a theoretical basis for developing SPep functional foods able to regulate gut microbiota and maintain health.
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Affiliation(s)
- Wenhui Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, Beijing, China
| | - He Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, Beijing, China
| | - Yinxiao Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, Beijing, China
| | - Chi Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, Beijing, China
| | - Jian Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, Beijing, China
| | - Xinqi Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, Beijing, China
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78
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Influence of Oat β-Glucan on the Survival and Proteolytic Activity of Lactobacillus rhamnosus GG in Milk Fermentation: Optimization by Response Surface. FERMENTATION-BASEL 2021. [DOI: 10.3390/fermentation7040210] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
β-glucans come from cereals that have been located within compounds with prebiotic activity. They have presented several bioactivities that have determined their high functional value. The aim of this study was to identify the influence of oat β-glucan on the survival and proteolytic activity of Lactobacillus rhamnosus GG in a milk fermentation through an experimental design to optimize the process. For β-glucan extraction after dry milling of oats, two methods were applied: with and without enzymatic inactivation of the semolina. The highest extraction yield (45.25 g/L) was obtained with enzymatic inactivation. For the optimization of survival and proteolytic activity, a central design composed of axial points with two factors on three levels was used. Control factors were β-glucan and inoculum concentrations. According to response surface, the best survival growth rate of probiotic was observed with 4.38% of inoculum and 22.46 g/L of β-glucan, and the highest production of free amino groups was observed with 4.18% of inoculum and 22.71 g/L of β-glucan. Thus, β-glucan promotes the proteolytic activity of Lb. rhamnosus GG in milk fermentation.
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79
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Bioactive Peptides from Liquid Milk Protein Concentrate by Sequential Tryptic and Microbial Hydrolysis. Processes (Basel) 2021. [DOI: 10.3390/pr9101688] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022] Open
Abstract
Recently, bioactive peptides as a health-promoting agent have come to the forefront of health research; however, industrial production is limited, possibly due to the lack of the required technological knowledge. The objective of the investigation was to prepare bioactive peptides with hypoallergenic properties from liquid milk protein concentrate (LMPC), through sequential enzymatic and microbial hydrolysis. LMPC was produced from ultra-heat-treated (UHT) skimmed cow’s milk using a nanofiltration membrane. The effect of the concentration of trypsin (0.008–0.032 g·L−1) on the hydrolysis of LMPC was studied. Subsequently, the hydrolysis of tryptic-hydrolyzed LMPC (LMPC-T) with lactic acid bacteria was performed, and the effect of glucose in microbial hydrolysis was studied. Aquaphotomic analysis of the hydrolysis of LMPC was performed using the spectral range of 1300–1600 nm (near-infrared spectra). Changes in antioxidant capacity, anti-angiotensin-converting enzyme activity, and antibacterial activity against Bacillus cereus, Staphylococcus aureus and Listeria monocytogenes were noted after the sequential tryptic and microbial hydrolysis of LMPC. Allergenicity in LMPC was reduced, due to sequential hydrolysis with 0.016 g·L−1 of trypsin and lacteal acid bacteria. According to the aquaphotomic analysis result, there was a dissociation of hydrogen bonds in compounds during the initial period of fermentation and, subsequently, the formation of compounds with hydrogen bonds. The formation of compounds with a hydrogen bond was more noticeable when microbial hydrolysis was performed with glucose. This may support the belief that the results of the present investigation will be useful to scale up the process in the food and biopharmaceutical industries.
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80
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Chelliah R, Wei S, Daliri EBM, Elahi F, Yeon SJ, Tyagi A, Liu S, Madar IH, Sultan G, Oh DH. The Role of Bioactive Peptides in Diabetes and Obesity. Foods 2021; 10:2220. [DOI: https:/doi.10.3390/foods10092220] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/11/2024] Open
Abstract
Bioactive peptides are present in most soy products and eggs and have essential protective functions. Infection is a core feature of innate immunity that affects blood pressure and the glucose level, and ageing can be delayed by killing senescent cells. Food also encrypts bioactive peptides and protein sequences produced through proteolysis or food processing. Unique food protein fragments can improve human health and avoid metabolic diseases, inflammation, hypertension, obesity, and diabetes mellitus. This review focuses on drug targets and fundamental mechanisms of bioactive peptides on metabolic syndromes, namely obesity and type 2 diabetes, to provide new ideas and knowledge on the ability of bioactive peptide to control metabolic syndromes.
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Affiliation(s)
- Ramachandran Chelliah
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
- Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon 24341, Korea
| | - Shuai Wei
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
- Southern Marine Science and Engineering Guangdong Laboratory, Zhanjiang 524088, China
| | - Eric Banan-Mwine Daliri
- Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon 24341, Korea
| | - Fazle Elahi
- Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon 24341, Korea
| | - Su-Jung Yeon
- Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon 24341, Korea
| | - Akanksha Tyagi
- Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon 24341, Korea
| | - Shucheng Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
- Southern Marine Science and Engineering Guangdong Laboratory, Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Liaoning 116034, China
| | - Inamul Hasan Madar
- Department of Biotechnology, School of Biotechnology and Genetic Engineering, Bharathidasan University, Tiruchirappalli 620024, India
| | - Ghazala Sultan
- Department of Computer Science, Aligarh Muslim University, Aligarh 202002, India
| | - Deog-Hwan Oh
- Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon 24341, Korea
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81
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The Role of Bioactive Peptides in Diabetes and Obesity. Foods 2021; 10:foods10092220. [PMID: 34574330 PMCID: PMC8469013 DOI: 10.3390/foods10092220] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Revised: 09/10/2021] [Accepted: 09/14/2021] [Indexed: 12/18/2022] Open
Abstract
Bioactive peptides are present in most soy products and eggs and have essential protective functions. Infection is a core feature of innate immunity that affects blood pressure and the glucose level, and ageing can be delayed by killing senescent cells. Food also encrypts bioactive peptides and protein sequences produced through proteolysis or food processing. Unique food protein fragments can improve human health and avoid metabolic diseases, inflammation, hypertension, obesity, and diabetes mellitus. This review focuses on drug targets and fundamental mechanisms of bioactive peptides on metabolic syndromes, namely obesity and type 2 diabetes, to provide new ideas and knowledge on the ability of bioactive peptide to control metabolic syndromes.
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82
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Wang SY, Huang RF, Ng KS, Chen YP, Shiu JS, Chen MJ. Co-Culture Strategy of Lactobacillus kefiranofaciens HL1 for Developing Functional Fermented Milk. Foods 2021; 10:foods10092098. [PMID: 34574208 PMCID: PMC8466150 DOI: 10.3390/foods10092098] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2021] [Revised: 08/31/2021] [Accepted: 09/02/2021] [Indexed: 11/24/2022] Open
Abstract
Our previous studies indicated that Lactobacillus kefiranofaciens HL1, isolated from kefir grain, has strong antioxidant activities and anti-aging effects. However, this strain is difficult to use in isolation when manufacturing fermented products due to poor viability in milk. Thus, the purpose of this study was to apply a co-culture strategy to develop a novel probiotic fermented milk rich in L. kefiranofaciens HL1. Each of four selected starter cultures was co-cultured with kefir strain HL1 in different media to evaluate their effects on microbial activity and availability of milk fermentation. The results of a colony size test on de Man, Rogosa and Sharpe (MRS) agar agar, microbial viability, and acidification performance in MRS broth and skimmed milk suggested that Lactococcus lactis subsp. cremoris APL15 is a suitable candidate for co-culturing with HL1. We then co-cultured HL1 and APL15 in skimmed milk and report remarkable improvement in fermentation ability and no negative impact on the viability of strain HL1 or textural and rheological properties of the milk. Through a co-culture strategy, we have improved the viability of kefir strain HL1 in fermented skimmed milk products and successfully developed a novel milk product with a unique flavor and sufficient probiotics.
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Affiliation(s)
- Sheng-Yao Wang
- Department of Animal Science and Technology, National Taiwan University, Taipei 10617, Taiwan; (S.-Y.W.); (R.-F.H.); (K.-S.N.)
| | - Ren-Feng Huang
- Department of Animal Science and Technology, National Taiwan University, Taipei 10617, Taiwan; (S.-Y.W.); (R.-F.H.); (K.-S.N.)
| | - Ker-Sin Ng
- Department of Animal Science and Technology, National Taiwan University, Taipei 10617, Taiwan; (S.-Y.W.); (R.-F.H.); (K.-S.N.)
| | - Yen-Po Chen
- Department of Animal Science, National Chung Hsing University, Taichung 40227, Taiwan;
- The iEGG and Animal Biotechnology Center, National Chung Hsing University, Taichung 40227, Taiwan
| | - Jia-Shian Shiu
- Hengchun Branch, Livestock Research Institute, Council of Agriculture, Executive Yuan, Pingtung 94644, Taiwan;
| | - Ming-Ju Chen
- Department of Animal Science and Technology, National Taiwan University, Taipei 10617, Taiwan; (S.-Y.W.); (R.-F.H.); (K.-S.N.)
- Correspondence: ; Tel.: +886-2-33664169
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83
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Zhao L, Xie Q, Shi F, Liang S, Chen Q, Evivie SE, Qiu J, Li B, Huo G. Proteolytic activities of combined fermentation with Lactobacillus helveticus KLDS 1.8701 and Lactobacillus plantarum KLDS 1.0386 reduce antigenic response to cow milk proteins. J Dairy Sci 2021; 104:11499-11508. [PMID: 34454765 DOI: 10.3168/jds.2021-20668] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2021] [Accepted: 06/20/2021] [Indexed: 12/27/2022]
Abstract
Cow milk protein is one of the leading food allergens. This study aimed to develop an effective method for reducing milk sensitization by evaluating antigenicity of fermented skim milk protein using Lactobacillus helveticus KLDS 1.8701, Lactobacillus plantarum KLDS 1.0386, and a combination of both strains. The proteolytic systems of strains in terms of genotype and phenotype are characterized by complete genome sequence, and evaluation the antigenicity of skim milk proteins was determined by ELISA and liquid chromatography with tandem mass spectrometry. Our results showed that the genomes encoded a variety of peptidase genes. For fermented skim milk, the degree of hydrolysis of the combined strains was higher than that of individual strain. Electrophoresis showed that the band color density of α-casein (α-CN) by fermentation of the combined strains was reduced when compared with control group. The fermentation process of the combined strains inhibited α-CN, β-lactoglobulin, and α-lactalbumin antigenicity by 69.13, 36.10, and 20.92, respectively. Major allergic epitopes of α-CN and β-lactoglobulin were cleaved by abundant proteases of combined strains. In all, this study showed that the fermentation process involving both L. helveticus and L. plantarum strains could reduce cow milk protein allergenicity through the combination of cell-envelope proteinase and peptidase on α-CN.
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Affiliation(s)
- Lina Zhao
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, 150030, China
| | - Qinggang Xie
- Heilongjiang Feihe Dairy Co., Ltd., Qiqihaer 164800, China
| | - Fengyi Shi
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, 150030, China
| | - Shengnan Liang
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, 150030, China
| | - Qingxue Chen
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, 150030, China
| | - Smith Etareri Evivie
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, 150030, China; Department of Food Science and Human Nutrition, University of Benin, Benin City 300001, Nigeria; Department of Animal Science, University of Benin, Benin City 300001, Nigeria
| | - Ji Qiu
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, 150030, China
| | - Bailiang Li
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, 150030, China.
| | - Guicheng Huo
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, 150030, China.
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84
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Azizkhani M, Sodanlo A. Antifungal Activity of Peptides Derived From Iranian Traditional Kefir. INTERNATIONAL JOURNAL OF ENTERIC PATHOGENS 2021. [DOI: 10.34172/ijep.2021.20] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
Abstract
Background: Probiotic products contain metabolites that have positive effects on the intestinal microorganisms and well-being of the host as well as possess antimicrobial properties. Objective: This study aimed to investigate the antifungal activities of the water-soluble peptides (WSPs) found in ewe and cow milk kefir fermented by the traditional kefiran of Semnan (Semnan province, Iran). Materials and Methods: Kefir samples were prepared by inoculating Iranian traditional kefiran into pasteurized milk. WPSs were extracted and antifungal activity was evaluated. Results: During the 28-day storage, the concentration of the amino acids increased except for a decrease detected in the concentration of arginine, aspartic acid, cysteine, and glycine; and the total amino acid concentration in ewe milk and kefir was higher than that in cow’s milk and kefir. The WSPs of both kefir samples showed considerable inhibitory activities against the growth of Candida albicans and Aspergillus niger, but Penicillium sp. had the lowest sensitivity when treated with WSPs. The antifungal activity of WSPs of ewe kefir was significantly higher than that of cow kefir. The highest growth inhibitory potential of WSPs between two kefir samples was found for C. albicans. The antifungal potential of WSPs of ewe kefir was considerably higher than that of cow kefir. Conclusion: The higher antifungal potential of ewe kefir was likely associated with the high concentration of protein, extensive degradation of proteins, and diversity of amino acids produced during the fermentation.
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Affiliation(s)
- Maryam Azizkhani
- Department of Food Hygiene, Faculty of Veterinary Medicine, Amol University of Special Modern Technologies, Amol, Iran
| | - Azam Sodanlo
- Department of Food Hygiene, Faculty of Veterinary Medicine, Amol University of Special Modern Technologies, Amol, Iran
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85
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Donkey Milk Fermentation by Lactococcus lactis subsp. cremoris and Lactobacillus rhamnosus Affects the Antiviral and Antibacterial Milk Properties. Molecules 2021; 26:molecules26165100. [PMID: 34443691 PMCID: PMC8398202 DOI: 10.3390/molecules26165100] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 08/12/2021] [Accepted: 08/17/2021] [Indexed: 11/16/2022] Open
Abstract
BACKGROUND Milk is considered an important source of bioactive peptides, which can be produced by endogenous or starter bacteria, such as lactic acid bacteria, that are considered effective and safe producers of food-grade bioactive peptides. Among the various types of milk, donkey milk has been gaining more and more attention for its nutraceutical properties. METHODS Lactobacillus rhamnosus 17D10 and Lactococcus lactis subsp. cremoris 40FEL3 were selected for their ability to produce peptides from donkey milk. The endogenous peptides and those obtained after bacterial fermentation were assayed for their antioxidant, antibacterial, and antiviral activities. The peptide mixtures were characterized by means of LC-MS/MS and then analyzed in silico using the Milk Bioactive Peptide DataBase. RESULTS The peptides produced by the two selected bacteria enhanced the antioxidant activity and reduced E. coli growth. Only the peptides produced by L. rhamnosus 17D10 were able to reduce S. aureus growth. All the peptide mixtures were able to inhibit the replication of HSV-1 by more than 50%. Seventeen peptides were found to have 60% sequence similarity with already known bioactive peptides. CONCLUSIONS A lactic acid bacterium fermentation process is able to enhance the value of donkey milk through bioactivities that are important for human health.
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86
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Forler B, Horstmann G, Schäfer J, Michel C, Weiss A, Stressler T, Fischer L, Hinrichs J, Schmidt H. Effects of Protein, Calcium, and pH on Gene Transcription, Cell-Envelope Peptidase Activity of Lactococcus lactis Strains, and the Formation of Bitter Peptides. Foods 2021; 10:foods10071588. [PMID: 34359457 PMCID: PMC8307170 DOI: 10.3390/foods10071588] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2021] [Revised: 06/25/2021] [Accepted: 06/29/2021] [Indexed: 11/16/2022] Open
Abstract
Calcium- and protein-rich fermented milk products, such as concentrated yoghurts and fresh cheeses, may contain undesired bitter peptides, which are generated by the proteolytic cleavage of casein. Up to now, it is not clear whether this process is caused by endogenous milk enzymes, such as plasmin and cathepsin D, or whether proteolytic enzymes from applied starter cultures, such as the lactococcal cell-envelope peptidase PrtP, are involved. A sensory analysis of fresh cheese products made from milk concentrates fermented with prtP-negative and -positive Lactococcus lactis strains revealed bitterness in the products fermented with prtP-positive L. lactis strains. Two prtP-positive strains, LTH 7122 and LTH 7123, were selected to investigate the effect of increased calcium concentrations (additional 5 mM and 50 mM CaCl2) at neutral (pH 6.6) and acidic (pH 5.5) pH-values on the transcription of the prtP gene and its corresponding PrtP peptidase activity in milk citrate broth (MCB). For both strains, it was shown that prtP transcription was upregulated only under slightly elevated calcium conditions (5 mM CaCl2) after 5 h of growth. In concordance with these findings, PrtP peptidase activity also increased. When higher concentrations of calcium were used (50 mM), prtP expression of both strains decreased strongly by more than 50%. Moreover, PrtP peptidase activity of strain LTH 7123 decreased by 15%, but enzymatic activity of strain LTH 7122 increased slightly during growth under elevated calcium concentrations (50 mM CaCl2). Fermentations of reconstituted casein medium with 3.4% (w/v) and 8.5% (w/v) protein and different calcium concentrations using strain LTH 7122 revealed no clear relationship between prtP transcription and calcium or protein concentration. However, an increase in PrtP peptidase activity under elevated protein and calcium conditions was observed. The activity increase was accompanied by increased levels of bitter peptides derived from different casein fractions. These findings could be a possible explanation for the bitterness in fermented milk concentrates that was detected by a trained bitter panel.
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Affiliation(s)
- Benjamin Forler
- Department of Food Microbiology and Hygiene, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 28, 70599 Stuttgart, Germany; (B.F.); (C.M.); (A.W.)
| | - Gudrun Horstmann
- Department of Biotechnology and Enzyme Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 25, 70599 Stuttgart, Germany; (G.H.); (T.S.); (L.F.)
| | - Johannes Schäfer
- Department of Soft Matter Science and Dairy Technology, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21, 70599 Stuttgart, Germany; (J.S.); (J.H.)
| | - Christina Michel
- Department of Food Microbiology and Hygiene, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 28, 70599 Stuttgart, Germany; (B.F.); (C.M.); (A.W.)
| | - Agnes Weiss
- Department of Food Microbiology and Hygiene, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 28, 70599 Stuttgart, Germany; (B.F.); (C.M.); (A.W.)
| | - Timo Stressler
- Department of Biotechnology and Enzyme Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 25, 70599 Stuttgart, Germany; (G.H.); (T.S.); (L.F.)
| | - Lutz Fischer
- Department of Biotechnology and Enzyme Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 25, 70599 Stuttgart, Germany; (G.H.); (T.S.); (L.F.)
| | - Jörg Hinrichs
- Department of Soft Matter Science and Dairy Technology, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21, 70599 Stuttgart, Germany; (J.S.); (J.H.)
| | - Herbert Schmidt
- Department of Food Microbiology and Hygiene, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 28, 70599 Stuttgart, Germany; (B.F.); (C.M.); (A.W.)
- Correspondence: ; Tel.: +49-711-459-22305
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87
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Huang S, Yu Q, Xie L, Ran L, Wang K, Yang Y, Gan L, Song Z. Inhibitory effects of Lactobacillus plantarum metabolites on porcine epidemic diarrhea virus replication. Res Vet Sci 2021; 139:32-42. [PMID: 34246941 DOI: 10.1016/j.rvsc.2021.07.002] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2020] [Revised: 06/17/2021] [Accepted: 07/01/2021] [Indexed: 12/18/2022]
Abstract
Porcine epidemic diarrhea virus (PEDV) is an enteropathogenic coronavirus; it causes diarrhea in pigs and is associated with high morbidity and mortality in sucking piglets. In this study, we performed in vitro and in vivo experiments to determine the inhibitory effects of Lactobacillus plantarum metabolites (LPM) on PEDV replication. Gas chromatography-mass spectrometry revealed exopolysaccharides to be one of the main components of LPM. We then determine whether L. plantarum exopolysaccharides (LPE) have an antiviral effect and also detected the expression levels of the apoptosis-related genes Bax and Bcl-2 and of the pro-apoptotic protein caspase-3. Further, we assessed the transcription levels of an immune-related protein (STAT1) and antiviral factors (MX1, MX2, ISG15, ZAP, PKR, and OAS1). Our results showed that the most effective method was to pretreat cells with LPM and that the optimal dose of LPM that could be safely administered to Vero cells was 1/8 times of the stock solution. LPE had a strong inhibitory effect on PEDV; the most effective method of administration was to co-incubate cells with LPE and PEDV, and the optimal concentration of LPE was 1.35 mg/mL. To conclude, LPE prevented PEDV adsorption and also alleviated inflammatory responses and induced early apoptosis of injured cells, but it could not regulate the immune function of cells.
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Affiliation(s)
- Shilei Huang
- Department of Veterinary Medicine, College of Animal Science, Southwest University, Chongqing 402460, PR China; College of Animal Science and Technology, Chongqing Three Gorges Vocational College, Chongqing 404100, PR China
| | - Qiuhan Yu
- Department of Veterinary Medicine, College of Animal Science, Southwest University, Chongqing 402460, PR China
| | - Luyi Xie
- Department of Veterinary Medicine, College of Animal Science, Southwest University, Chongqing 402460, PR China
| | - Ling Ran
- Department of Veterinary Medicine, College of Animal Science, Southwest University, Chongqing 402460, PR China
| | - Kai Wang
- Department of Veterinary Medicine, College of Animal Science, Southwest University, Chongqing 402460, PR China
| | - Yang Yang
- Department of Veterinary Medicine, College of Animal Science, Southwest University, Chongqing 402460, PR China
| | - Lu Gan
- Department of Veterinary Medicine, College of Animal Science, Southwest University, Chongqing 402460, PR China
| | - Zhenhui Song
- Department of Veterinary Medicine, College of Animal Science, Southwest University, Chongqing 402460, PR China.
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88
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Zheng Y, Li L, Jin Z, An P, Yang ST, Fei Y, Liu G. Characterization of fermented soymilk by Schleiferilactobacillus harbinensis M1, based on the whole-genome sequence and corresponding phenotypes. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111237] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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89
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Hao X, Yang W, Zhu Q, Zhang G, Zhang X, Liu L, Li X, Hussain M, Ni C, Jiang X. Proteolysis and ACE-inhibitory peptide profile of Cheddar cheese: Effect of digestion treatment and different probiotics. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111295] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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90
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Effects of shredding on the functionality, microstructure and proteolysis of low-moisture mozzarella cheese. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.104979] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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91
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Li MY, Chen XQ, Wang JY, Wang HT, Xue XM, Ding J, Juhasz AL, Zhu YG, Li HB, Ma LQ. Antibiotic exposure decreases soil arsenic oral bioavailability in mice by disrupting ileal microbiota and metabolic profile. ENVIRONMENT INTERNATIONAL 2021; 151:106444. [PMID: 33621917 DOI: 10.1016/j.envint.2021.106444] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/16/2020] [Revised: 01/28/2021] [Accepted: 01/31/2021] [Indexed: 06/12/2023]
Abstract
Oral bioavailability of arsenic (As) determines levels of As exposure via ingestion of As-contaminated soil, however, the role of gut microbiota in As bioavailability has not evaluated in vivo although some in vitro studies have investigated this. Here, we made a comparison in As relative bioavailability (RBA) estimates for a contaminated soil (3913 mg As kg-1) using a mouse model with and without penicillin perturbing gut microbiota and metabolites. Compared to soil exposure alone (2% w/w soil in diets), addition of penicillin (100 or 1000 mg kg-1) reduced probiotic Lactobacillus and sulfate-reducing bacteria Desulfovibrio, enriched penicillin-resistant Enterobacter and Bacteroides, and decreased amino acid concentrations in ileum. With perturbed gut microbiota and metabolic profile, penicillin and soil co-exposed mice accumulated 2.81-3.81-fold less As in kidneys, excreted 1.02-1.35-fold less As in urine, and showed lower As-RBA (25.7-29.0%) compared to mice receiving diets amended with soil alone (56 ± 9.63%). One mechanism accounted for this is the decreased concentrations of amino acids arising from the gut microbiota shift which resulted in elevated iron (Fe) and As co-precipitation, leading to reduced As solubilization in the intestine. Another mechanism was conversion of bioavailable inorganic As to less bioavailable monomethylarsonic acid (MMAV) and dimethylarsinic acid (DMAV) by the antibiotic perturbed microflora. Based on in vivo mouse model, we demonstrated the important role of gut microbiota and gut metabolites in participating soil As solubilization and speciation transformation then affecting As oral bioavailability. Results are useful to better understand the role of gut bacteria in affecting As metabolism and the health risks of As-contaminated soils.
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Affiliation(s)
- Meng-Ya Li
- State Key Laboratory of Pollution Control and Resource Reuse, Jiangsu Key Laboratory of Vehicle Emissions Control, School of the Environment, Nanjing University, Nanjing 210023, People's Republic of China
| | - Xiao-Qiang Chen
- State Key Laboratory of Pollution Control and Resource Reuse, Jiangsu Key Laboratory of Vehicle Emissions Control, School of the Environment, Nanjing University, Nanjing 210023, People's Republic of China
| | - Jue-Yang Wang
- State Key Laboratory of Pollution Control and Resource Reuse, Jiangsu Key Laboratory of Vehicle Emissions Control, School of the Environment, Nanjing University, Nanjing 210023, People's Republic of China
| | - Hong-Tao Wang
- Key Laboratory of Geospatial Technology for the Middle and Lower Yellow River Regions, Ministry of Education, College of Environment and Planning, Henan University, Kaifeng 475004, People's Republic of China
| | - Xi-Mei Xue
- Key Laboratory of Urban Environment and Health, Institute of Urban Environment, Chinese Academy of Sciences, 1799 Jimei Road, Xiamen 361021, People's Republic of China
| | - Jing Ding
- College of Environmental and Material Engineering, Yantai University, 30 Qingquan Road, Yantai 264005, People's Republic of China
| | - Albert L Juhasz
- Future Industries Institute, University of South Australia, Mawson Lakes, South Australia 5095, Australia
| | - Yong-Guan Zhu
- Key Laboratory of Urban Environment and Health, Institute of Urban Environment, Chinese Academy of Sciences, 1799 Jimei Road, Xiamen 361021, People's Republic of China
| | - Hong-Bo Li
- State Key Laboratory of Pollution Control and Resource Reuse, Jiangsu Key Laboratory of Vehicle Emissions Control, School of the Environment, Nanjing University, Nanjing 210023, People's Republic of China.
| | - Lena Q Ma
- Institute of Soil and Water Resources and Environmental Science, College of Environmental and Resource Sciences, Zhejiang University, Hangzhou 310058, People's Republic of China.
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92
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Coll-Marqués JM, Bäuerl C, Zúñiga M, Pérez-Martínez G. Differences in the expression of cell envelope proteinases (CEP) in two Lactobacillus paracasei probiotic strains. FEMS Microbiol Lett 2021; 367:5861318. [PMID: 32573688 DOI: 10.1093/femsle/fnaa102] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2020] [Accepted: 06/22/2020] [Indexed: 12/30/2022] Open
Abstract
Proteinase PrtP (EC:3.4.21.96) is a cell envelope proteinase (CEP) highly expressed in the probiotic strain Lactobacillus paracasei BL312(VSL#3) that accounts for its anti-inflammatory properties. The main aim of this work is to understand differences in CEP expression between this strain and L. paracasei BL23. Hence, differences in the regulation by amino acid sources of four proteinase related genes (prtP, prsA, prtR1 and prtR2) were determined by RT-qPCR in BL312(VSL#3) and BL23 using as a reference BL368, a BL23 derepressed mutant lacking the response regulator (RR) PrcR. BL312(VSL#3) showed greater expression of prtP (2- to 3-fold) than BL23, and prtP was highly repressed by peptone in both strains. Two other putative CEP genes, prtR1 and prtR2, showed a low expression profile. Interestingly, when the prsA-prtP promoter region from both strains, and deleted mutants, were cloned in vector pT1GR, expression of the gfp and mrfp fluorescent reporters was always repressed in BL23 (high or low peptone) and derepressed in BL368, revealing an interesting mechanism of regulation affecting specifically to this promoter. In conclusion, BL312(VSL#3) has higher expression of prtP and other CEP related genes than BL23, that could respond to a natural deregulation in this strain, possibly independent from the RR PrcR.
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Affiliation(s)
- José María Coll-Marqués
- Department of Food Biotechnology, Instituto de Agroquímica y Tecnología de Alimentos, Spanish National Research Council (CSIC), Agustín Escardino Benlloch, 7, 46980 Paterna, Valencia, Spain
| | - Christine Bäuerl
- Department of Food Biotechnology, Instituto de Agroquímica y Tecnología de Alimentos, Spanish National Research Council (CSIC), Agustín Escardino Benlloch, 7, 46980 Paterna, Valencia, Spain
| | - Manuel Zúñiga
- Department of Food Biotechnology, Instituto de Agroquímica y Tecnología de Alimentos, Spanish National Research Council (CSIC), Agustín Escardino Benlloch, 7, 46980 Paterna, Valencia, Spain
| | - Gaspar Pérez-Martínez
- Department of Food Biotechnology, Instituto de Agroquímica y Tecnología de Alimentos, Spanish National Research Council (CSIC), Agustín Escardino Benlloch, 7, 46980 Paterna, Valencia, Spain
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93
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Wang Y, Wu J, Lv M, Shao Z, Hungwe M, Wang J, Bai X, Xie J, Wang Y, Geng W. Metabolism Characteristics of Lactic Acid Bacteria and the Expanding Applications in Food Industry. Front Bioeng Biotechnol 2021; 9:612285. [PMID: 34055755 PMCID: PMC8149962 DOI: 10.3389/fbioe.2021.612285] [Citation(s) in RCA: 185] [Impact Index Per Article: 61.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2020] [Accepted: 04/16/2021] [Indexed: 12/31/2022] Open
Abstract
Lactic acid bacteria are a kind of microorganisms that can ferment carbohydrates to produce lactic acid, and are currently widely used in the fermented food industry. In recent years, with the excellent role of lactic acid bacteria in the food industry and probiotic functions, their microbial metabolic characteristics have also attracted more attention. Lactic acid bacteria can decompose macromolecular substances in food, including degradation of indigestible polysaccharides and transformation of undesirable flavor substances. Meanwhile, they can also produce a variety of products including short-chain fatty acids, amines, bacteriocins, vitamins and exopolysaccharides during metabolism. Based on the above-mentioned metabolic characteristics, lactic acid bacteria have shown a variety of expanded applications in the food industry. On the one hand, they are used to improve the flavor of fermented foods, increase the nutrition of foods, reduce harmful substances, increase shelf life, and so on. On the other hand, they can be used as probiotics to promote health in the body. This article reviews and prospects the important metabolites in the expanded application of lactic acid bacteria from the perspective of bioengineering and biotechnology.
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Affiliation(s)
- Yaqi Wang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Jiangtao Wu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Mengxin Lv
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Zhen Shao
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Meluleki Hungwe
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Jinju Wang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Xiaojia Bai
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Jingli Xie
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, China
| | - Yanping Wang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Weitao Geng
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
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94
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Kim JA, Kim GS, Choi SM, Kim MS, Kwon DY, Kim SG, Lee SY, Lee KW. Hardening Properties of Cheeses by Latilactobacillus curvatus PD1 Isolated from Hardened Cheese- Ddukbokki Rice Cake. Microorganisms 2021; 9:microorganisms9051044. [PMID: 34066201 PMCID: PMC8151749 DOI: 10.3390/microorganisms9051044] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2021] [Revised: 05/07/2021] [Accepted: 05/10/2021] [Indexed: 11/16/2022] Open
Abstract
Hardening of cheese is one of major issues that degrade the quality of Home Meal Replacement (HMR) foods containing cheese such as Cheese-ddukbokki rice cake (CD, stir-fried rice cakes with shredded cheese). The quality of cheese, such as pH, proteolytic, and flavor properties, depends on various lactic acid bacteria (LAB) used in cheese fermentation. The hardening of cheese is also caused by LAB. In this study, various LAB strains were isolated from CD samples that showed rapid hardening. The correlation of LAB with the hardening of cheese was investigated. Seven of the CD samples with different manufacturing dates were collected and tested for hardening properties of cheese. Among them, strong-hardening of cheese was confirmed for two samples and weak-hardening was confirmed for one sample. All LAB in two strong-hardening samples and 40% of LAB in one weak-hardening sample were identified as Latilactobacilluscurvatus. On the other hand, most LAB in normal cheese samples were identified as Leuconostoc mesenteroides and Lactobacillus casei. We prepared cheese samples in which L. curvatus (LC-CD) and L. mesenteroides (LM-CD) were most dominant, respectively. Each CD made of the prepared cheese was subjected to quality test for 50 days at 10 °C. Hardening of cheese with LC-CD dominant appeared at 30 days. However, hardening of cheese with LM-CD dominant did not appear until 50 days. The pH of the LC-CD was 5.18 ± 0.04 at 30 days, lower than that of LM-CD. The proteolytic activity of LC-CD sample was 2993.67 ± 246.17 units/g, higher than that of LM-CD sample (1421.67 ± 174.5 units/g). These results indicate that high acid production and high protease activity of L. curvatus might have caused hardening of cheese.
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Affiliation(s)
| | | | | | | | | | | | | | - Kang-Wook Lee
- Correspondence: ; Tel.: +82-010-9392-4694; Fax: +82-02-772-1909
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95
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Abid Y, Ben Amara C, Gharsallah H, Dumas E, Chihib NE, Attia H, Azabou S, Gharsallaoui A. Effect of electrostatic interactions and complexes formation between nisin and bacterial exopolysaccharides on nisin antimicrobial efficacy. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111116] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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96
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Skrzypczak K, Fornal E, Domagała D, Gustaw W, Jabłońska-Ryś E, Sławińska A, Radzki W, Kononiuk A, Waśko A. Use of α-Lactalbumin and Caseinoglycomacropeptide as Biopeptide Precursors and as Functional Additives in Milk Beverages Fermented by L. helveticus. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2021; 2021:8822161. [PMID: 33954168 PMCID: PMC8060077 DOI: 10.1155/2021/8822161] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/27/2020] [Revised: 01/28/2021] [Accepted: 04/01/2021] [Indexed: 01/14/2023]
Abstract
The objective of this investigation was to verify whether biologically active peptides (BAPs) could be obtained from water solutions of α-lactalbumin (α-la) and caseinoglycomacropeptide (CGMP) through an application of the new Lactobacillus helveticus strains. Also, the aim of this research was to determine the influence of addition of the analyzed protein preparations to milk subjected to fermentation by tested bacterial strains on the physicochemical properties of obtained milk beverages. The results indicate that CGMP is a more preferable source for the production of BAPs by the test bacteria than α-la. The antihypertensive and ACE inhibitory effects were the most widespread bioactivities among the detected BAPs. α-la containing fermented milk beverages had higher values of springiness, gumminess, chewiness, and resilience than analogous products containing CGMP, while CGMP-supplemented fermented products exhibited higher values of the hardness parameter. The highest values of hardness (0.416 ± 0.05 N) were recorded for beverages fermented by DSMZ containing the addition of CGMP, while the lowest value of this parameter (0.186 ± 0.06 N) was noted for products containing α-la and fermented by B734. Moreover, CGMP-containing fermented products were characterized by a generally higher value of the proteolysis index (PI) than analogous variants containing α-la. The use of analyzed strains and the selected protein preparations has a positive effect on the texture of fermented milk beverages and might contribute to an increase in the health-promoting potential of such products.
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Affiliation(s)
- Katarzyna Skrzypczak
- Department of Plant Food Technology and Gastronomy, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, 8 Skromna Street, 20-704 Lublin, Poland
| | - Emilia Fornal
- Department of Pathophysiology, Medical University of Lublin, 8b Jaczewskiego Street, 20-090 Lublin, Poland
| | - Dorota Domagała
- Department of Applied Mathematics and Computer Science, Faculty of Production Engineering, University of Life Sciences in Lublin, 28 Głęboka Street, 20-612 Lublin, Poland
| | - Waldemar Gustaw
- Department of Plant Food Technology and Gastronomy, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, 8 Skromna Street, 20-704 Lublin, Poland
| | - Ewa Jabłońska-Ryś
- Department of Plant Food Technology and Gastronomy, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, 8 Skromna Street, 20-704 Lublin, Poland
| | - Aneta Sławińska
- Department of Plant Food Technology and Gastronomy, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, 8 Skromna Street, 20-704 Lublin, Poland
| | - Wojciech Radzki
- Department of Plant Food Technology and Gastronomy, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, 8 Skromna Street, 20-704 Lublin, Poland
| | - Anna Kononiuk
- Department of Meat Technology and Food Quality, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, 8 Skromna Street, 20-704 Lublin, Poland
| | - Adam Waśko
- Department of Biotechnology, Microbiology and Human Nutrition, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, 8 Skromna Street, 20-704 Lublin, Poland
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97
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Kõiv V, Tenson T. Gluten-degrading bacteria: availability and applications. Appl Microbiol Biotechnol 2021; 105:3045-3059. [PMID: 33837830 PMCID: PMC8053163 DOI: 10.1007/s00253-021-11263-5] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2021] [Revised: 03/18/2021] [Accepted: 03/31/2021] [Indexed: 12/11/2022]
Abstract
Gluten is a mixture of storage proteins in wheat and occurs in smaller amounts in other cereal grains. It provides favorable structure to bakery products but unfortunately causes disease conditions with increasing prevalence. In the human gastrointestinal tract, gluten is cleaved into proline and gluten rich peptides that are not degraded further. These peptides trigger immune responses that might lead to celiac disease, wheat allergy, and non-celiac gluten sensitivity. The main treatment option is a gluten-free diet. Alternatively, using enzymes or microorganisms with gluten-degrading properties might alleviate the disease. These components can be used during food production or could be introduced into the digestive tract as food supplements. In addition, natural food from the environment is known to enrich the microbial communities in gut and natural environmental microbial communities have high potential to degrade gluten. It remains to be investigated if food and environment-induced changes in the gut microbiome could contribute to the triggering of gluten-related diseases. KEY POINTS: • Wheat proteins, gluten, are incompletely digested in human digestive tract leading to gluten intolerance. • The only efficient treatment of gluten intolerance is life-long gluten-free diet. • Environmental bacteria acquired together with food could be source of gluten-degrading bacteria detoxifying undigested gluten peptides.
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Affiliation(s)
- Viia Kõiv
- Institute of Technology, University of Tartu, Tartu, Estonia.
| | - Tanel Tenson
- Institute of Technology, University of Tartu, Tartu, Estonia
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98
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Characteristics of the Proteolytic Enzymes Produced by Lactic Acid Bacteria. Molecules 2021; 26:molecules26071858. [PMID: 33806095 PMCID: PMC8037685 DOI: 10.3390/molecules26071858] [Citation(s) in RCA: 101] [Impact Index Per Article: 33.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2021] [Revised: 03/17/2021] [Accepted: 03/23/2021] [Indexed: 12/20/2022] Open
Abstract
Over the past several decades, we have observed a very rapid development in the biotechnological use of lactic acid bacteria (LAB) in various branches of the food industry. All such areas of activity of these bacteria are very important and promise enormous economic and industrial successes. LAB are a numerous group of microorganisms that have the ability to ferment sugars into lactic acid and to produce proteolytic enzymes. LAB proteolytic enzymes play an important role in supplying cells with the nitrogen compounds necessary for their growth. Their nutritional requirements in this regard are very high. Lactic acid bacteria require many free amino acids to grow. The available amount of such compounds in the natural environment is usually small, hence the main function of these enzymes is the hydrolysis of proteins to components absorbed by bacterial cells. Enzymes are synthesized inside bacterial cells and are mostly secreted outside the cell. This type of proteinase remains linked to the cell wall structure by covalent bonds. Thanks to advances in enzymology, it is possible to obtain and design new enzymes and their preparations that can be widely used in various biotechnological processes. This article characterizes the proteolytic activity, describes LAB nitrogen metabolism and details the characteristics of the peptide transport system. Potential applications of proteolytic enzymes in many industries are also presented, including the food industry.
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Elzeini HM, Ali ARAA, Nasr NF, Hassan M, Hassan AAM, Elenany YE. Probiotic capability of novel lactic acid bacteria isolated from worker honey bees gut microbiota. FEMS Microbiol Lett 2021; 368:6168380. [PMID: 33705519 DOI: 10.1093/femsle/fnab030] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2020] [Accepted: 03/09/2021] [Indexed: 02/07/2023] Open
Abstract
The study aimed to evaluate the probiotic and safety properties of lactic acid bacterial (LAB) strains isolated from the gut microbiota of honey bee Apis mellifera L., since this source remains a promising reservoir of microbial diversity. A total of five bacterial isolates were molecularly identified using 16S rRNA gene sequencing as Enterococcus faecalis-HBE1, Lactobacillus brevis-HBE2, Enterococcus faecalis-HBE3, Enterococcus faecalis-HBE4 and Lactobacillus casei-HBE5. Gut tolerance conditions (low pH and bile salt) were evaluated. Exopolysaccharides (EPS) production, hemolytic, antioxidant activity, resistance toward antibiotics and technological characteristics (starter activity, pH and proteolysis) were examined. The five isolates showed a high survival rate (>95%), under gastrointestinal tract conditions indicating excellent potential for application as probiotics. The isolates showed no hemolytic activities and good acidification rates in the range of pH 4.6-4.98 after incubation at 37°C for 24h. The isolates exhibited promising proteolytic activity as well as DPPH radical scavenging activity in the range of 16.52-59.39%. All the tested isolates had the capability to produce exopolysaccharides except Lactobacillus casei-HBE5. These results put forward that lactic acid bacterial strain isolated from honey bee workers can be considered as promising candidates for future applications as starter cultures and could constitute new potential probiotics for the production of functional dietary products promoting health benefits.
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Affiliation(s)
- Hoda Mahmoud Elzeini
- Department of Dairy Science, Faculty of Agriculture, Cairo University, Giza, Egypt
| | | | - Nasr Fawzy Nasr
- Department of Microbiology, Faculty of Agriculture, Cairo University, Giza, Egypt
| | - Mariam Hassan
- Department of Microbiology and Immunology, Faculty of Pharmacy, Cairo University, Cairo, Egypt
| | | | - Yasser Essam Elenany
- Department of Economic Entomology and Pesticides, Faculty of Agriculture, Cairo University, Giza, Egypt
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Kleerebezem M, Bachmann H, van Pelt-KleinJan E, Douwenga S, Smid EJ, Teusink B, van Mastrigt O. Lifestyle, metabolism and environmental adaptation in Lactococcus lactis. FEMS Microbiol Rev 2021; 44:804-820. [PMID: 32990728 DOI: 10.1093/femsre/fuaa033] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2020] [Accepted: 09/28/2020] [Indexed: 12/14/2022] Open
Abstract
Lactococcus lactis serves as a paradigm organism for the lactic acid bacteria (LAB). Extensive research into the molecular biology, metabolism and physiology of several model strains of this species has been fundamental for our understanding of the LAB. Genomic studies have provided new insights into the species L. lactis, including the resolution of the genetic basis of its subspecies division, as well as the control mechanisms involved in the fine-tuning of growth rate and energy metabolism. In addition, it has enabled novel approaches to study lactococcal lifestyle adaptations to the dairy application environment, including its adjustment to near-zero growth rates that are particularly relevant in the context of cheese ripening. This review highlights various insights in these areas and exemplifies the strength of combining experimental evolution with functional genomics and bacterial physiology research to expand our fundamental understanding of the L. lactis lifestyle under different environmental conditions.
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Affiliation(s)
- Michiel Kleerebezem
- Host-Microbe Interactomics Group, Animal Sciences Department, Wageningen University, De Elst 1, 6708 WD Wageningen, the Netherlands
| | - Herwig Bachmann
- Systems Bioinformatics, Vrije Universiteit Amsterdam, De Boelelaan 1108, 1081 HZ Amsterdam, the Netherlands.,NIZO food research, Kernhemseweg 2, 6718 ZB Ede, the Netherlands
| | - Eunice van Pelt-KleinJan
- Systems Bioinformatics, Vrije Universiteit Amsterdam, De Boelelaan 1108, 1081 HZ Amsterdam, the Netherlands.,TiFN Food & Nutrition, Nieuwe Kanaal 9A, 6709 PA Wageningen, the Netherlands
| | - Sieze Douwenga
- Systems Bioinformatics, Vrije Universiteit Amsterdam, De Boelelaan 1108, 1081 HZ Amsterdam, the Netherlands.,TiFN Food & Nutrition, Nieuwe Kanaal 9A, 6709 PA Wageningen, the Netherlands
| | - Eddy J Smid
- Laboratory of Food Microbiology, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands
| | - Bas Teusink
- Systems Bioinformatics, Vrije Universiteit Amsterdam, De Boelelaan 1108, 1081 HZ Amsterdam, the Netherlands
| | - Oscar van Mastrigt
- Laboratory of Food Microbiology, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands
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