51
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Short-chain fatty acid and vitamin production potentials of Lactobacillus isolated from fermented foods of Khasi Tribes, Meghalaya, India. ANN MICROBIOL 2019. [DOI: 10.1007/s13213-019-01500-8] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022] Open
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52
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Xie C, Coda R, Chamlagain B, Varmanen P, Piironen V, Katina K. Co-fermentation of Propionibacterium freudenreichii and Lactobacillus brevis in Wheat Bran for in situ Production of Vitamin B12. Front Microbiol 2019; 10:1541. [PMID: 31333632 PMCID: PMC6624789 DOI: 10.3389/fmicb.2019.01541] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2019] [Accepted: 06/20/2019] [Indexed: 02/05/2023] Open
Abstract
The present study investigated the effect of co-fermentation on vitamin B12 content and microbiological composition of wheat bran. Propionibacterium freudenreichii DSM 20271 was used as the producer of vitamin while Lactobacillus brevis ATCC 14869 was selected to ensure the microbial safety of the bran dough. Fermentation trials were conducted in bioreactors to monitor and adjust the pH of the ferments. Vitamin B12 level reached 357 ± 8 ng/g dry weight (dw) after 1 day of pH-controlled fermentation with P. freudenreichii monoculture and remained stable thereafter. In co-fermentation with L. brevis, slightly less vitamin B12 (255 ± 31 ng/g dw) was produced in 1 day and an effective inhibition of the growth of total Enterobacteriaceae and Bacillus cereus was obtained. On day 3, vitamin B12 content in pH-controlled co-fermentation increased to 332 ± 44 ng/g dw. On the other hand, without a pH control, co-fermentation resulted in a stronger inhibition of Enterobacteriaceae and B. cereus but a lower level of vitamin B12 (183 ± 5 ng/g dw on day 3). These results demonstrated that wheat bran fermented by P. freudenreichii and L. brevis can be a promising way to produce vitamin B12 fortified plant-origin food ingredients, which could reduce cereal waste streams and contribute to a more resilient food chain.
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Affiliation(s)
- Chong Xie
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Rossana Coda
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Bhawani Chamlagain
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Pekka Varmanen
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Vieno Piironen
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Kati Katina
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
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53
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Rollán GC, Gerez CL, LeBlanc JG. Lactic Fermentation as a Strategy to Improve the Nutritional and Functional Values of Pseudocereals. Front Nutr 2019; 6:98. [PMID: 31334241 PMCID: PMC6617224 DOI: 10.3389/fnut.2019.00098] [Citation(s) in RCA: 52] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2019] [Accepted: 06/14/2019] [Indexed: 12/15/2022] Open
Abstract
One of the greatest challenges is to reduce malnutrition worldwide while promoting sustainable agricultural and food systems. This is a daunting task due to the constant growth of the population and the increasing demands by consumers for functional foods with higher nutritional values. Cereal grains are the most important dietary energy source globally; wheat, rice, and maize currently provide about half of the dietary energy source of humankind. In addition, the increase of celiac patients worldwide has motivated the development of gluten-free foods using alternative flour types to wheat such as rice, corn, cassava, soybean, and pseudocereals (amaranth, quinoa, and buckwheat). Amaranth and quinoa have been cultivated since ancient times and were two of the major crops of the Pre-Colombian cultures in Latin- America. In recent years and due to their well-known high nutritional value and potential health benefits, these pseudocereals have received much attention as ideal candidates for gluten-free products. The importance of exploiting these grains for the elaboration of healthy and nutritious foods has forced food producers to develop novel adequate strategies for their processing. Fermentation is one of the most antique and economical methods of producing and preserving foods and can be easily employed for cereal processing. The nutritional and functional quality of pseudocereals can be improved by fermentation using Lactic Acid Bacteria (LAB). This review provides an overview on pseudocereal fermentation by LAB emphasizing the capacity of these bacteria to decrease antinutritional factors such as phytic acid, increase the functional value of phytochemicals such as phenolic compounds, and produce nutritional ingredients such as B-group vitamins. The numerous beneficial effects of lactic fermentation of pseudocereals can be exploited to design novel and healthier foods or grain ingredients destined to general population and especially to patients with coeliac disease.
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Affiliation(s)
- Graciela C. Rollán
- Centro de Referencia para Lactobacilos (CERELA) - CONICET, San Miguel de Tucumán, Argentina
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54
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Yoshii K, Hosomi K, Sawane K, Kunisawa J. Metabolism of Dietary and Microbial Vitamin B Family in the Regulation of Host Immunity. Front Nutr 2019; 6:48. [PMID: 31058161 PMCID: PMC6478888 DOI: 10.3389/fnut.2019.00048] [Citation(s) in RCA: 278] [Impact Index Per Article: 55.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2018] [Accepted: 04/01/2019] [Indexed: 12/28/2022] Open
Abstract
Vitamins are micronutrients that have physiological effects on various biological responses, including host immunity. Therefore, vitamin deficiency leads to increased risk of developing infectious, allergic, and inflammatory diseases. Since B vitamins are synthesized by plants, yeasts, and bacteria, but not by mammals, mammals must acquire B vitamins from dietary or microbial sources, such as the intestinal microbiota. Similarly, some intestinal bacteria are unable to synthesize B vitamins and must acquire them from the host diet or from other intestinal bacteria for their growth and survival. This suggests that the composition and function of the intestinal microbiota may affect host B vitamin usage and, by extension, host immunity. Here, we review the immunological functions of B vitamins and their metabolism by intestinal bacteria with respect to the control of host immunity.
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Affiliation(s)
- Ken Yoshii
- Laboratory of Vaccine Materials, Center for Vaccine and Adjuvant Research, and Laboratory of Gut Environmental System, National Institutes of Biomedical Innovation, Health and Nutrition, Osaka, Japan
- Graduate School of Medicine, Osaka University, Osaka, Japan
| | - Koji Hosomi
- Laboratory of Vaccine Materials, Center for Vaccine and Adjuvant Research, and Laboratory of Gut Environmental System, National Institutes of Biomedical Innovation, Health and Nutrition, Osaka, Japan
| | - Kento Sawane
- Laboratory of Vaccine Materials, Center for Vaccine and Adjuvant Research, and Laboratory of Gut Environmental System, National Institutes of Biomedical Innovation, Health and Nutrition, Osaka, Japan
- Graduate School of Pharmaceutical Sciences, Osaka University, Osaka, Japan
- Innovation Center, Nippon Flour Mills Co., Ltd., Atsugi, Japan
| | - Jun Kunisawa
- Laboratory of Vaccine Materials, Center for Vaccine and Adjuvant Research, and Laboratory of Gut Environmental System, National Institutes of Biomedical Innovation, Health and Nutrition, Osaka, Japan
- Graduate School of Medicine, Osaka University, Osaka, Japan
- Graduate School of Pharmaceutical Sciences, Osaka University, Osaka, Japan
- Graduate School of Dentistry, Osaka University, Osaka, Japan
- Department of Microbiology and Immunology, Graduate School of Medicine, Kobe University, Hyogo, Japan
- Division of Mucosal Vaccines, International Research and Development Center for Mucosal Vaccines, The Institute of Medical Science, The University of Tokyo, Tokyo, Japan
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55
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Bechtner J, Xu D, Behr J, Ludwig C, Vogel RF. Proteomic Analysis of Lactobacillus nagelii in the Presence of Saccharomyces cerevisiae Isolated From Water Kefir and Comparison With Lactobacillus hordei. Front Microbiol 2019; 10:325. [PMID: 30891008 PMCID: PMC6413804 DOI: 10.3389/fmicb.2019.00325] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2018] [Accepted: 02/07/2019] [Indexed: 12/21/2022] Open
Abstract
Water kefir is a slightly alcoholic and traditionally fermented beverage, which is prepared from sucrose, water, kefir grains, and dried or fresh fruits (e.g., figs). Lactobacillus (L.) nagelii, L. hordei, and Saccharomyces (S.) cerevisiae are predominant and stable lactic acid bacteria and yeasts, respectively, isolated from water kefir consortia. The growth of L. nagelii and L. hordei are improved in the presence of S. cerevisiae. In this work we demonstrate that quantitative comparative proteomics enables the investigation of interactions between LAB and yeast to predict real-time metabolic exchange in water kefir. It revealed 73 differentially expressed (DE) in L. nagelii TMW 1.1827 in the presence of S. cerevisiae. The presence of the yeast induced changes in the changes in the carbohydrate metabolism of L. nagelii and affected reactions involved in NAD+/NADH homeostasis. Furthermore, the DE enzymes involved in amino acid biosynthesis or catabolism predict that S. cerevisiae releases glutamine, histidine, methionine, and arginine, which are subsequently used by L. nagelii to ensure its survival in the water kefir consortium. In co-culture with S. cerevisiae, L. nagelii profits from riboflavin, most likely secreted by the yeast. The reaction of L. nagelii to the presence of S. cerevisiae differs from that one of the previously studied L. hordei, which displays 233 differentially expressed proteins, changes in citrate metabolism and an antidromic strategy for NAD+/NADH homeostasis. So far, aggregation promotion factors, i.e., formation of a specific glucan and bifunctional enzymes were only detected in L. hordei.
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Affiliation(s)
- Julia Bechtner
- Lehrstuhl für Technische Mikrobiologie, Wissenschaftszentrum Weihenstephan, Technische Universität München, Freising, Germany
| | - Di Xu
- Lehrstuhl für Technische Mikrobiologie, Wissenschaftszentrum Weihenstephan, Technische Universität München, Freising, Germany
| | - Jürgen Behr
- Lehrstuhl für Technische Mikrobiologie, Wissenschaftszentrum Weihenstephan, Technische Universität München, Freising, Germany.,Bavarian Center for Biomolecular Mass Spectrometry, Freising, Germany
| | - Christina Ludwig
- Bavarian Center for Biomolecular Mass Spectrometry, Freising, Germany
| | - Rudi F Vogel
- Lehrstuhl für Technische Mikrobiologie, Wissenschaftszentrum Weihenstephan, Technische Universität München, Freising, Germany
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56
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Vieco-Saiz N, Belguesmia Y, Raspoet R, Auclair E, Gancel F, Kempf I, Drider D. Benefits and Inputs From Lactic Acid Bacteria and Their Bacteriocins as Alternatives to Antibiotic Growth Promoters During Food-Animal Production. Front Microbiol 2019; 10:57. [PMID: 30804896 PMCID: PMC6378274 DOI: 10.3389/fmicb.2019.00057] [Citation(s) in RCA: 262] [Impact Index Per Article: 52.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2018] [Accepted: 01/14/2019] [Indexed: 12/27/2022] Open
Abstract
Resistance to antibiotics is escalating and threatening humans and animals worldwide. Different countries have legislated or promoted the ban of antibiotics as growth promoters in livestock and aquaculture to reduce this phenomenon. Therefore, to improve animal growth and reproduction performance and to control multiple bacterial infections, there is a potential to use probiotics as non-antibiotic growth promoters. Lactic acid bacteria (LAB) offer various advantages as potential probiotics and can be considered as alternatives to antibiotics during food-animal production. LAB are safe microorganisms with abilities to produce different inhibitory compounds such as bacteriocins, organic acids as lactic acid, hydrogen peroxide, diacetyl, and carbon dioxide. LAB can inhibit harmful microorganisms with their arsenal, or through competitive exclusion mechanism based on competition for binding sites and nutrients. LAB endowed with specific enzymatic functions (amylase, protease…) can improve nutrients acquisition as well as animal immune system stimulation. This review aimed at underlining the benefits and inputs from LAB as potential alternatives to antibiotics in poultry, pigs, ruminants, and aquaculture production.
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Affiliation(s)
- Nuria Vieco-Saiz
- EA7394-ICV, Institut Charles Viollette, Université de Lille, Villeneuve-d’Ascq, France
- Phileo Lesaffre Animal Care, Marcq-en-Barœul, France
| | - Yanath Belguesmia
- EA7394-ICV, Institut Charles Viollette, Université de Lille, Villeneuve-d’Ascq, France
| | - Ruth Raspoet
- Phileo Lesaffre Animal Care, Marcq-en-Barœul, France
| | - Eric Auclair
- Phileo Lesaffre Animal Care, Marcq-en-Barœul, France
| | - Frédérique Gancel
- EA7394-ICV, Institut Charles Viollette, Université de Lille, Villeneuve-d’Ascq, France
| | - Isabelle Kempf
- Laboratoire de Ploufragan-Plouzané-Niort, Agence Nationale de Sécurité Sanitaire de l’Alimentation, de l’Environnement et du Travail (ANSES), Ploufragan, France
- Université Bretagne Loire, Rennes, France
| | - Djamel Drider
- EA7394-ICV, Institut Charles Viollette, Université de Lille, Villeneuve-d’Ascq, France
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57
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Chignell JF, Schlegel C, Ulber R, Reardon KF. Quantitative proteomic analysis of
Lactobacillus delbrueckii
ssp.
lactis
biofilms. AIChE J 2018. [DOI: 10.1002/aic.16449] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Jeremy F. Chignell
- Dept. of Chemical and Biological Engineering Colorado State University Fort Collins CO, 80523
| | - Christin Schlegel
- Institute of Bioprocess Engineering University of Kaiserslautern Kaiserslautern, D‐67663 Germany
| | - Roland Ulber
- Institute of Bioprocess Engineering University of Kaiserslautern Kaiserslautern, D‐67663 Germany
| | - Kenneth F. Reardon
- Dept. of Chemical and Biological Engineering Colorado State University Fort Collins CO, 80523
- Cell and Molecular Biology Graduate Program Colorado State University Fort Collins CO, 80523
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58
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Lee ES, Song EJ, Nam YD, Lee SY. Probiotics in human health and disease: from nutribiotics to pharmabiotics. J Microbiol 2018; 56:773-782. [PMID: 30353462 DOI: 10.1007/s12275-018-8293-y] [Citation(s) in RCA: 66] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2018] [Revised: 06/27/2018] [Accepted: 06/28/2018] [Indexed: 01/22/2023]
Abstract
Probiotics are the most useful tools for balancing the gut microbiota and thereby influencing human health and disease. Probiotics have a range of effects, from those on nutritional status to medical conditions throughout the body from the gut to non-intestinal body sites such as the brain and skin. Research interest in probiotics with nutritive claims (categorized as nutribiotics) has evolved into interest in therapeutic and pharmacological probiotics with health claims (pharmabiotics). The concept of pharmabiotics emerged only two decades ago, and the new categorization of probiotics to nutribiotics and pharmabiotics was recently suggested, which are under the different regulation depending on that they are food or drug. Information of the gut microbiome has been continuously accumulating, which will make possible the gut microbiome-based healthcare in the future, when nutribiotics show potential for maintaining health while pharmabiotics are effective therapeutic tools for human diseases. This review describes the current understanding in the conceptualization and classification of probiotics. Here, we reviewed probiotics as nutribiotics with nutritional functions and pharmabiotics with pharmaceutic functions in different diseases.
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Affiliation(s)
- Eun-Sook Lee
- Research Group of Healthcare, Korea Food Research Institute, Wanju, 55365, Republic of Korea
| | - Eun-Ji Song
- Research Group of Healthcare, Korea Food Research Institute, Wanju, 55365, Republic of Korea.,Department of Food Biotechnology, Korea University of Science and Technology, Daejeon, 34113, Republic of Korea
| | - Young-Do Nam
- Research Group of Healthcare, Korea Food Research Institute, Wanju, 55365, Republic of Korea.,Department of Food Biotechnology, Korea University of Science and Technology, Daejeon, 34113, Republic of Korea
| | - So-Young Lee
- Department of Food Biotechnology, Korea University of Science and Technology, Daejeon, 34113, Republic of Korea. .,Research Group of Natural Materials and Metabolism, Korea Food Research Institute, Wanju, 55365, Republic of Korea.
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59
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Yépez A, Russo P, Spano G, Khomenko I, Biasioli F, Capozzi V, Aznar R. In situ riboflavin fortification of different kefir-like cereal-based beverages using selected Andean LAB strains. Food Microbiol 2018; 77:61-68. [PMID: 30297057 DOI: 10.1016/j.fm.2018.08.008] [Citation(s) in RCA: 51] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2018] [Revised: 07/19/2018] [Accepted: 08/18/2018] [Indexed: 02/07/2023]
Abstract
Cereal-based functional beverages represent social, economic, and environmental sustainable opportunities to cope with emerging trends in food consumption and global nutrition. Here we report, for the first time, the polyphasic characterization of three cereal-based kefir-like riboflavin-enriched beverages, obtained from oat, maize and barley flours, and their comparison with classical milk-based kefir. The four matrices were successfully fermented with commercial starters: i) milk-kefir and ii) water-kefir, proving the potential of cereal ingredients in the formulation of dairy-like fermented beverages with milk-kefir starter behavior better in these matrices. In the light of their potentiality, seven riboflavin-producing Andean Lactic Acid Bacteria (LAB) were tested for tolerance to food stresses commonly encountered during food fermentation. Moreover, the LAB strains investigated were screened for spontaneous riboflavin overproducing derivatives. Lactobacillus plantarum M5MA1-B2 with outstanding response to stress, was selected to improve riboflavin content in an in situ fortification approach. The combination of L. plantarum M5MA1-B2 riboflavin overproducing strain with milk kefir starter in oat, lead to cover, for one serving of 100 g, 11.4% of Recommended Dietary Allowance (RDA). Besides, addition of L. plantarum M5MA1-B2 improved performance of water kefir in oat and maize matrices. Proton Transfer Reaction Time-of-Flight Mass Spectrometry (PTR-ToF-MS) analysis provided the on-line Volatile Organic Compounds profiles supporting the best combination of starter, LAB and cereal matrix for novel functional foods development.
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Affiliation(s)
- Alba Yépez
- Department of Microbiology and Ecology, University of Valencia. Av. Dr. Moliner 50, 46100, Burjassot, Valencia, Spain
| | - Pasquale Russo
- Department of Science of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, Foggia, 71122, Italy
| | - Giuseppe Spano
- Department of Science of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, Foggia, 71122, Italy
| | - Iuliia Khomenko
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010, San Michele All' Adige (TN), Italy
| | - Franco Biasioli
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010, San Michele All' Adige (TN), Italy
| | - Vittorio Capozzi
- Department of Science of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, Foggia, 71122, Italy
| | - Rosa Aznar
- Department of Microbiology and Ecology, University of Valencia. Av. Dr. Moliner 50, 46100, Burjassot, Valencia, Spain; Department of Preservation and Food Safety Technologies. Institut of Agrochemistry and Food Technology (IATA-CSIC). Calle Agustín Escardino 7, 46980, Paterna, Valencia, Spain; Spanish Type Culture Collection (CECT). University of Valencia. Calle Agustín Escardino 9, 46980, Paterna, Valencia, Spain.
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60
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Kaprasob R, Kerdchoechuen O, Laohakunjit N, Somboonpanyakul P. B vitamins and prebiotic fructooligosaccharides of cashew apple fermented with probiotic strains Lactobacillus spp., Leuconostoc mesenteroides and Bifidobacterium longum. Process Biochem 2018. [DOI: 10.1016/j.procbio.2018.04.009] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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61
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Xie C, Coda R, Chamlagain B, Edelmann M, Deptula P, Varmanen P, Piironen V, Katina K. In situ fortification of vitamin B12 in wheat flour and wheat bran by fermentation with Propionibacterium freudenreichii. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.05.002] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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62
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Fermented Food and Non-Communicable Chronic Diseases: A Review. Nutrients 2018; 10:nu10040448. [PMID: 29617330 PMCID: PMC5946233 DOI: 10.3390/nu10040448] [Citation(s) in RCA: 61] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2018] [Revised: 03/27/2018] [Accepted: 04/02/2018] [Indexed: 02/07/2023] Open
Abstract
Fermented foods represent a significant fraction of human diets. Although their impact on health is positively perceived, an objective evaluation is still missing. We have, therefore, reviewed meta-analyses of randomized controlled trials (RCT) investigating the relationship between fermented foods and non-transmissible chronic diseases. Overall, after summarizing 25 prospective studies on dairy products, the association of fermented dairy with cancer was found to be neutral, whereas it was weakly beneficial, though inconsistent, for specific aspects of cardio-metabolic health, in particular stroke and cheese intake. The strongest evidence for a beneficial effect was for yoghurt on risk factors of type 2 diabetes. Although mechanisms explaining this association have not been validated, an increased bioavailability of insulinotropic amino acids and peptides as well as the bacterial biosynthesis of vitamins, in particular vitamin K2, might contribute to this beneficial effect. However, the heterogeneity in the design of the studies and the investigated foods impedes a definitive assessment of these associations. The literature on fermented plants is characterized by a wealth of in vitro data, whose positive results are not corroborated in humans due to the absence of RCTs. Finally, none of the RCTs were specifically designed to address the impact of food fermentation on health. This question should be addressed in future human studies.
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63
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Thakur K, Tomar SK, Singh AK, Mandal S, Arora S. Riboflavin and health: A review of recent human research. Crit Rev Food Sci Nutr 2018; 57:3650-3660. [PMID: 27029320 DOI: 10.1080/10408398.2016.1145104] [Citation(s) in RCA: 159] [Impact Index Per Article: 26.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
There has lately been a renewed interest in Riboflavin owing to insight into its recognition as an essential component of cellular biochemistry. The knowledge of the mechanisms and regulation of intestinal absorption of riboflavin and its health implications has significantly been expanded in recent years. The purpose of this review is to provide an overview of the importance of riboflavin, its absorption and metabolism in health and diseased conditions, its deficiency and its association with various health diseases, and metabolic disorders. Efforts have been made to review the available information in literature on the relationship between riboflavin and various clinical abnormalities. The role of riboflavin has also been dealt in the prevention of a wide array of health diseases like migraine, anemia, cancer, hyperglycemia, hypertension, diabetes mellitus, and oxidative stress directly or indirectly. The riboflavin deficiency has profound effect on iron absorption, metabolism of tryptophan, mitochondrial dysfunction, gastrointestinal tract, brain dysfunction, and metabolism of other vitamins as well as is associated with skin disorders. Toxicological and photosensitizing properties of riboflavin make it suitable for biological use, such as virus inactivation, excellent photosensitizer, and promising adjuvant in chemo radiotherapy in cancer treatment. A number of recent studies have indicated and highlighted the cellular processes and biological effects associated with riboflavin supplementation in metabolic diseases. Overall, a deeper understanding of these emerging roles of riboflavin intake is essential to design better therapies for future.
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Affiliation(s)
- Kiran Thakur
- a Dairy Microbiology Division , ICAR-National Dairy Research Institute , Karnal , Haryana , India
| | - Sudhir Kumar Tomar
- a Dairy Microbiology Division , ICAR-National Dairy Research Institute , Karnal , Haryana , India
| | - Ashish Kumar Singh
- b Dairy Technology Division , ICAR-National Dairy Research Institute , Karnal , Haryana , India
| | - Surajit Mandal
- a Dairy Microbiology Division , ICAR-National Dairy Research Institute , Karnal , Haryana , India
| | - Sumit Arora
- c Dairy Chemistry Division , ICAR-National Dairy Research Institute , Karnal , Haryana , India
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64
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Levit R, Savoy de Giori G, de Moreno de LeBlanc A, LeBlanc JG. Effect of riboflavin-producing bacteria against chemically induced colitis in mice. J Appl Microbiol 2017; 124:232-240. [PMID: 29080295 DOI: 10.1111/jam.13622] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2017] [Revised: 09/19/2017] [Accepted: 10/22/2017] [Indexed: 12/18/2022]
Abstract
AIM To assess the anti-inflammatory effect associated with individual probiotic suspensions of riboflavin-producing lactic acid bacteria (LAB) in a colitis murine model. METHODS AND RESULTS Mice intrarectally inoculated with trinitrobenzene sulfonic acid (TNBS) were orally administered with individual suspensions of riboflavin-producing strains: Lactobacillus (Lact.) plantarum CRL2130, Lact. paracasei CRL76, Lact. bulgaricus CRL871 and Streptococcus thermophilus CRL803; and a nonriboflavin-producing strain or commercial riboflavin. The extent of colonic damage and inflammation and microbial translocation to liver were evaluated. iNOs enzyme was analysed in the intestinal tissues and cytokine concentrations in the intestinal fluids. Animals given either one of the four riboflavin-producing strains showed lower macroscopic and histologic damage scores, lower microbial translocation to liver, significant decreases of iNOs+ cells in their large intestines and decreased proinflammatory cytokines, compared with mice without treatment. The administration of pure riboflavin showed similar benefits. Lact. paracasei CRL76 accompanied its anti-inflammatory effect with increased IL-10 levels demonstrating other beneficial properties in addition to the vitamin production. CONCLUSION Administration of riboflavin-producing strains prevented the intestinal damage induced by TNBS in mice. SIGNIFICANCE AND IMPACT OF THE STUDY Riboflavin-producing phenotype in LAB represents a potent tool to select them for preventing/treating IBD.
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Affiliation(s)
- R Levit
- Centro de Referencia para Lactobacilos (CERELA-CONICET), San Miguel de Tucumán, Argentina
| | - G Savoy de Giori
- Centro de Referencia para Lactobacilos (CERELA-CONICET), San Miguel de Tucumán, Argentina.,Cátedra de Microbiología Superior, Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, San Miguel de Tucumán, Argentina
| | - A de Moreno de LeBlanc
- Centro de Referencia para Lactobacilos (CERELA-CONICET), San Miguel de Tucumán, Argentina
| | - J G LeBlanc
- Centro de Referencia para Lactobacilos (CERELA-CONICET), San Miguel de Tucumán, Argentina
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65
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Russo P, Fares C, Longo A, Spano G, Capozzi V. Lactobacillus plantarum with Broad Antifungal Activity as a Protective Starter Culture for Bread Production. Foods 2017; 6:foods6120110. [PMID: 29232917 PMCID: PMC5742778 DOI: 10.3390/foods6120110] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2017] [Revised: 11/27/2017] [Accepted: 12/04/2017] [Indexed: 01/19/2023] Open
Abstract
Bread is a staple food consumed worldwide on a daily basis. Fungal contamination of bread is a critical concern for producers since it is related to important economic losses and safety hazards due to the negative impact of sensorial quality and to the potential occurrence of mycotoxins. In this work, Lactobacillus plantarum UFG 121, a strain with characterized broad antifungal activity, was analyzed as a potential protective culture for bread production. Six different molds belonging to Aspergillus spp., Penicillium spp., and Fusarium culmorum were used to artificially contaminate bread produced with two experimental modes: (i) inoculation of the dough with a commercial Saccharomyces cerevisiae strain (control) and (ii) co-inoculation of the dough with the commercial S. cerevisiae strain and with L. plantarum UFG 121. L. plantarum strain completely inhibited the growth of F. culmorum after one week of storage. The lactic acid bacterium modulated the mold growth in samples contaminated with Aspergillus flavus, Penicillium chrysogenum, and Penicillium expansum, while no antagonistic effect was found against Aspergillus niger and Penicillium roqueforti. These results indicate the potential of L. plantarum UFG 121 as a biocontrol agent in bread production and suggest a species- or strain-depending sensitivity of the molds to the same microbial-based control strategy.
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Affiliation(s)
- Pasquale Russo
- Department of Science of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122 Foggia, Italy.
- Promis Biotech Via Napoli 25, 71122 Foggia, Italy.
| | - Clara Fares
- Council for Agricultural Research and Economics-Research Centre for Cereal and Industrial Crops (CREA-CI), S.S.673 km 25.200, 71122 Foggia, Italy.
| | - Angela Longo
- Department of Science of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122 Foggia, Italy.
| | - Giuseppe Spano
- Department of Science of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122 Foggia, Italy.
| | - Vittorio Capozzi
- Department of Science of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122 Foggia, Italy.
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Liu T, Li Y, Sadiq FA, Yang H, Gu J, Yuan L, Lee YK, He G. Predominant yeasts in Chinese traditional sourdough and their influence on aroma formation in Chinese steamed bread. Food Chem 2017; 242:404-411. [PMID: 29037707 DOI: 10.1016/j.foodchem.2017.09.081] [Citation(s) in RCA: 60] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2017] [Revised: 09/07/2017] [Accepted: 09/14/2017] [Indexed: 11/15/2022]
Abstract
A total of 105 yeast isolates was obtained from 15 sourdough samples collected from different regions in China and subjected to random amplified polymorphic DNA (RAPD) analysis. Six species were identified including Pichia membranifaciens, which has not previously been reported in Chinese sourdoughs. Different species of yeast were used in single-culture fermentation to make Chinese steamed bread (CSB). The volatiles of the CSB were captured by solid-phase microextraction method, separated and identified by gas chromatography-mass spectrometry. In total, 41 volatile compounds were found in all the steamed breads. All CSBs showed a similar volatile profile; however, significant differences in the quantity of some volatile compounds were seen among the CSB fermented by different yeast species. A partial least squares discriminant analysis showed that the CSBs could be separated by their characteristic volatile profiles. The study suggested that the aromatic properties of CSB are determined by the yeast used.
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Affiliation(s)
- Tongjie Liu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 311800, China; Zhejiang Provincial Key Laboratory of Food Microbiology, Zhejiang University, Hangzhou 311800, China
| | - Yang Li
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 311800, China
| | - Faizan A Sadiq
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 311800, China; Zhejiang Provincial Key Laboratory of Food Microbiology, Zhejiang University, Hangzhou 311800, China
| | - Huanyi Yang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 311800, China; Zhejiang Provincial Key Laboratory of Food Microbiology, Zhejiang University, Hangzhou 311800, China
| | - Jingsi Gu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 311800, China; Zhejiang Provincial Key Laboratory of Food Microbiology, Zhejiang University, Hangzhou 311800, China
| | - Lei Yuan
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 311800, China; Zhejiang Provincial Key Laboratory of Food Microbiology, Zhejiang University, Hangzhou 311800, China
| | - Yuan Kun Lee
- Department of Microbiology and Immunology, Yong Loo Lin School of Medicine, National University of Singapore, Singapore 117545, Singapore
| | - Guoqing He
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 311800, China; Zhejiang Provincial Key Laboratory of Food Microbiology, Zhejiang University, Hangzhou 311800, China.
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67
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Gupta M, Bajaj BK. Functional Characterization of Potential Probiotic Lactic Acid Bacteria Isolated from Kalarei and Development of Probiotic Fermented Oat Flour. Probiotics Antimicrob Proteins 2017; 10:654-661. [DOI: 10.1007/s12602-017-9306-6] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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68
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Linares DM, Gómez C, Renes E, Fresno JM, Tornadijo ME, Ross RP, Stanton C. Lactic Acid Bacteria and Bifidobacteria with Potential to Design Natural Biofunctional Health-Promoting Dairy Foods. Front Microbiol 2017; 8:846. [PMID: 28572792 PMCID: PMC5435742 DOI: 10.3389/fmicb.2017.00846] [Citation(s) in RCA: 139] [Impact Index Per Article: 19.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2016] [Accepted: 04/25/2017] [Indexed: 12/19/2022] Open
Abstract
Consumer interest in healthy lifestyle and health-promoting natural products is a major driving force for the increasing global demand of biofunctional dairy foods. A number of commercial sources sell synthetic formulations of bioactive substances for use as dietary supplements. However, the bioactive-enrichment of health-oriented foods by naturally occurring microorganisms during dairy fermentation is in increased demand. While participating in milk fermentation, lactic acid bacteria can be exploited in situ as microbial sources for naturally enriching dairy products with a broad range of bioactive components that may cover different health aspects. Several of these bioactive metabolites are industrially and economically important, as they are claimed to exert diverse health-promoting activities on the consumer, such as anti-hypertensive, anti-inflammatory, and anti-diabetic, anti-oxidative, immune-modulatory, anti-cholesterolemic, or microbiome modulation. This review aims at discussing the potential of these health-supporting bacteria as starter or adjunct cultures for the elaboration of dairy foods with a broad spectrum of new functional properties and added value.
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Affiliation(s)
- Daniel M. Linares
- Teagasc Food Research Centre, MooreparkFermoy, Ireland
- APC Microbiome Institute, University College CorkCork, Ireland
| | | | - Erica Renes
- Department of Food Hygiene and Technology, Faculty of Veterinary Science, University of LeónLeón, Spain
| | - José M. Fresno
- Department of Food Hygiene and Technology, Faculty of Veterinary Science, University of LeónLeón, Spain
| | - María E. Tornadijo
- Department of Food Hygiene and Technology, Faculty of Veterinary Science, University of LeónLeón, Spain
| | - R. P. Ross
- APC Microbiome Institute, University College CorkCork, Ireland
| | - Catherine Stanton
- Teagasc Food Research Centre, MooreparkFermoy, Ireland
- APC Microbiome Institute, University College CorkCork, Ireland
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LeBlanc JG, Chain F, Martín R, Bermúdez-Humarán LG, Courau S, Langella P. Beneficial effects on host energy metabolism of short-chain fatty acids and vitamins produced by commensal and probiotic bacteria. Microb Cell Fact 2017; 16:79. [PMID: 28482838 PMCID: PMC5423028 DOI: 10.1186/s12934-017-0691-z] [Citation(s) in RCA: 478] [Impact Index Per Article: 68.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2016] [Accepted: 04/26/2017] [Indexed: 02/07/2023] Open
Abstract
The aim of this review is to summarize the effect in host energy metabolism of the production of B group vitamins and short chain fatty acids (SCFA) by commensal, food-grade and probiotic bacteria, which are also actors of the mammalian nutrition. The mechanisms of how these microbial end products, produced by these bacterial strains, act on energy metabolism will be discussed. We will show that these vitamins and SCFA producing bacteria could be used as tools to recover energy intakes by either optimizing ATP production from foods or by the fermentation of certain fibers in the gastrointestinal tract (GIT). Original data are also presented in this work where SCFA (acetate, butyrate and propionate) and B group vitamins (riboflavin, folate and thiamine) production was determined for selected probiotic bacteria.
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Affiliation(s)
- Jean Guy LeBlanc
- Centro de Referencia para Lactobacilos (CERELA-CONICET), San Miguel de Tucumán, Argentina
| | - Florian Chain
- Commensals and Probiotics-Host Interactions Laboratory, Micalis Institute, INRA, AgroParisTech, Université Paris-Saclay, 78350, Jouy-en-Josas, France
| | - Rebeca Martín
- Commensals and Probiotics-Host Interactions Laboratory, Micalis Institute, INRA, AgroParisTech, Université Paris-Saclay, 78350, Jouy-en-Josas, France
| | - Luis G Bermúdez-Humarán
- Commensals and Probiotics-Host Interactions Laboratory, Micalis Institute, INRA, AgroParisTech, Université Paris-Saclay, 78350, Jouy-en-Josas, France
| | | | - Philippe Langella
- Commensals and Probiotics-Host Interactions Laboratory, Micalis Institute, INRA, AgroParisTech, Université Paris-Saclay, 78350, Jouy-en-Josas, France.
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Chandrasekar Rajendran SC, Chamlagain B, Kariluoto S, Piironen V, Saris PEJ. Biofortification of riboflavin and folate in idli batter, based on fermented cereal and pulse, by Lactococcus lactis N8 and Saccharomyces boulardii SAA655. J Appl Microbiol 2017; 122:1663-1671. [PMID: 28339160 DOI: 10.1111/jam.13453] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2016] [Revised: 03/09/2017] [Accepted: 03/20/2017] [Indexed: 11/27/2022]
Abstract
AIMS Lactococcus lactis N8 and Saccharomyces boulardii SAA655 were investigated for their ability to synthesize B-vitamins (riboflavin and folate) and their functional role as microbial starters in idli fermentation. METHODS AND RESULTS In this study, ultra-high performance liquid chromatography and microbiological assay were used to determine the total riboflavin and folate content respectively. Increased levels of folate were evident in both L. lactis N8 and S. boulardii SAA655 cultivated medium. Enhanced riboflavin levels were found only in S. boulardii SAA655 grown medium, whereas decreased riboflavin level was found in L. lactis N8 cultivated medium. To evaluate the functional role of microbial starter strains, L. lactis N8 and S. boulardii SAA655 were incorporated individually and in combination into idli batter, composed of wet grounded rice and black gram. For the experiments, naturally fermented idli batter was considered as control. The results indicated that natural idli fermentation did not enhance the riboflavin level and depleted folate levels by half. In comparison with control, L. lactis N8 and S. boulardii SAA655 incorporated idli batter (individually and in combination) increased riboflavin and folate levels by 40-90%. Apart from compensating the folate loss caused by natural fermentation, S. boulardii SAA655 fermented idli batter individually and in combination with L. lactis N8 also showed the highest leavening character. Moreover, the microbial starter incorporation did not significantly influence the pH of idli batter. CONCLUSION Incorporation of L. lactis N8 and S. boulardii SAA655 can evidently enhance the functional and technological characteristics of idli batter. SIGNIFICANCE AND IMPACT OF THE STUDY UN General Assembly declared 2016 the International Year of pulses emphasizing the importance of legumes as staple food. Furthermore, this is the first experimental report of in situ biofortifcation of riboflavin and folate using microbes in pulse based fermented staple food. The current study suggests possible avenues for research towards an economical strategy to reduce B-vitamin deficiency among the consuming population.
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Affiliation(s)
| | - B Chamlagain
- Department of Food and Environmental Sciences, University of Helsinki, Finland
| | - S Kariluoto
- Department of Food and Environmental Sciences, University of Helsinki, Finland
| | - V Piironen
- Department of Food and Environmental Sciences, University of Helsinki, Finland
| | - P E J Saris
- Department of Food and Environmental Sciences, University of Helsinki, Finland
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71
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Genome comparison and physiological characterization of eight Streptococcus thermophilus strains isolated from Italian dairy products. Food Microbiol 2017; 63:47-57. [DOI: 10.1016/j.fm.2016.11.002] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2016] [Revised: 09/27/2016] [Accepted: 11/01/2016] [Indexed: 12/20/2022]
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72
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Thakur K, Tomar SK, Wei ZJ. Comparative mRNA Expression Profiles of Riboflavin Biosynthesis Genes in Lactobacilli Isolated from Human Feces and Fermented Bamboo Shoots. Front Microbiol 2017; 8:427. [PMID: 28367143 PMCID: PMC5356473 DOI: 10.3389/fmicb.2017.00427] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2016] [Accepted: 02/28/2017] [Indexed: 12/23/2022] Open
Abstract
With the aim to bioprospect potent riboflavin producing lactobacilli, the present study was carried out to evaluate the relative mRNA expression of riboflavin biosynthesis genes namely Rib 1, Rib 2, Rib 3, and Rib 4 from potent riboflavin producers obtained from our previous studies. All the four genes were successfully cloned and sequenced for further analysis by in silico procedures. As studied by non-denaturing Polyacrylamide gel electrophoresis, no difference in size of all the four genes among those of various lactobacilli was observed. The relative fold increase in mRNA expression in Rib 1, Rib 2, Rib 3, and Rib 4 genes has been observed to be 10-, 1-, 0.7-, and 8.5-fold, respectively. Due to increase in relative mRNA expression for all the Rib genes as well as phenotypic production attribute, KTLF1 strain was used further for expression studies in milk and whey. The fold increase in mRNA expression for all the four Rib genes was higher at 12 and 18 h in milk and whey respectively. After exposure to roseoflavin, resistant variant of KTLF1 showed considerable increase in expression of all the targets genes. This is the first ever study to compare the mRNA expression of riboflavin biosynthesis pathway genes in lactobacilli and it also under lines the effect of media and harvesting time which significantly affect the expression of rib genes. The use of roseoflavin-resistant strains capable of synthesizing riboflavin in milk and whey paves a way for an exciting and economically viable biotechnological approach to develop novel riboflavin bio-enriched functional foods.
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Affiliation(s)
- Kiran Thakur
- Dairy Microbiology Division, Indian Council of Agricultural Research - National Dairy Research InstituteKarnal, India; School of Food Science and Engineering, Hefei University of TechnologyHefei, China
| | - Sudhir K Tomar
- Dairy Microbiology Division, Indian Council of Agricultural Research - National Dairy Research Institute Karnal, India
| | - Zhao-Jun Wei
- School of Food Science and Engineering, Hefei University of Technology Hefei, China
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73
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Zieliński H, Ciesarová Z, Kukurová K, Zielinska D, Szawara-Nowak D, Starowicz M, Wronkowska M. Effect of fermented and unfermented buckwheat flour on functional properties of gluten-free muffins. Journal of Food Science and Technology 2017; 54:1425-1432. [PMID: 28559601 DOI: 10.1007/s13197-017-2561-4] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/21/2017] [Accepted: 02/22/2017] [Indexed: 01/13/2023]
Abstract
Selected functional properties of four types of gluten-free muffins made of unfermented and fermented (by Lactobacillus plantarum) buckwheat flour in comparison with control muffins made using commercial gluten-free corn flour were evaluated in this study. The proximate chemical composition, antioxidant capacity analysed by ABTS, photochemiluminescence and cyclic voltammetry assays, and inhibitory activity against protein glycation in vitro in BSA/Glu systems were investigated. The content of the total phenolic compounds, available lysine, furosine, free and total FIC, browning index and antioxidant capacity of buckwheat-enhanced gluten-free muffins were higher compared to the control samples. Gluten-free muffins made of the fermented buckwheat flour showed a significantly higher antioxidant capacity, an increased activity against AGEs formation and an increased available lysine content, as well as a higher FAST index and browning index as compared to the muffins obtained with unfermented buckwheat flour. The study showed that buckwheat flour fermented by L. plantarum could be used as an ingredient for improving the functional properties of gluten-free muffins.
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Affiliation(s)
- Henryk Zieliński
- Division of Food Science, Department of Chemistry and Biodynamic of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland
| | - Zuzana Ciesarová
- National Agriculture and Food Centre, The Food Research Institute, Priemyselná 4, P. O. Box 25, 824 75 Bratislava 26, Slovak Republic
| | - Kristína Kukurová
- National Agriculture and Food Centre, The Food Research Institute, Priemyselná 4, P. O. Box 25, 824 75 Bratislava 26, Slovak Republic
| | - Danuta Zielinska
- Department of Chemistry, Faculty of Environmental Management and Agriculture, University of Warmia and Mazury in Olsztyn, Plac Lodzki 4, 10-727 Olsztyn, Poland
| | - Dorota Szawara-Nowak
- Division of Food Science, Department of Chemistry and Biodynamic of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland
| | - Małgorzata Starowicz
- Division of Food Science, Department of Chemistry and Biodynamic of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland
| | - Małgorzata Wronkowska
- Division of Food Science, Department of Chemistry and Biodynamic of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland
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Marco ML, Heeney D, Binda S, Cifelli CJ, Cotter PD, Foligné B, Gänzle M, Kort R, Pasin G, Pihlanto A, Smid EJ, Hutkins R. Health benefits of fermented foods: microbiota and beyond. Curr Opin Biotechnol 2016; 44:94-102. [PMID: 27998788 DOI: 10.1016/j.copbio.2016.11.010] [Citation(s) in RCA: 647] [Impact Index Per Article: 80.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2016] [Accepted: 11/18/2016] [Indexed: 02/07/2023]
Abstract
Fermented foods and beverages were among the first processed food products consumed by humans. The production of foods such as yogurt and cultured milk, wine and beer, sauerkraut and kimchi, and fermented sausage were initially valued because of their improved shelf life, safety, and organoleptic properties. It is increasingly understood that fermented foods can also have enhanced nutritional and functional properties due to transformation of substrates and formation of bioactive or bioavailable end-products. Many fermented foods also contain living microorganisms of which some are genetically similar to strains used as probiotics. Although only a limited number of clinical studies on fermented foods have been performed, there is evidence that these foods provide health benefits well-beyond the starting food materials.
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Affiliation(s)
- Maria L Marco
- Department of Food Science & Technology, University of California, Davis, USA
| | - Dustin Heeney
- Department of Food Science & Technology, University of California, Davis, USA
| | - Sylvie Binda
- Danone Nutricia, Centre Daniel CArasso, Avenue de la Vauve - Route Départementale 128, 91120 Palaiseau, France
| | | | - Paul D Cotter
- Teagasc Food Research Centre, Moorepark and APC Microbiome Institute, Cork, Ireland
| | - Benoit Foligné
- Lille Inflammation Research International Center, Inserm U995, University of Lille, CHRU de Lille, France
| | - Michael Gänzle
- University of Alberta, Department of Agricultural, Food and Nutritional Science, Edmonton, Alberta, Canada
| | - Remco Kort
- Netherlands Organization for Applied Scientific Research (TNO), Microbiology and Systems Biology, Zeist and VU University Amsterdam, Department of Molecular Cell Biology, Amsterdam, The Netherlands
| | - Gonca Pasin
- California Dairy Research Foundation, 501 G Street, #203, Davis, CA 95616, USA
| | - Anne Pihlanto
- Natural Resources Institute Finland, Myllytie 1, 31600 Jokioinen, Finland
| | - Eddy J Smid
- Wageningen University, Laboratory of Food Microbiology, P.O. Box 17, 6700 AA Wageningen, The Netherlands
| | - Robert Hutkins
- Department of Food Science and Technology, 258 Food Innovation Center, University of Nebraska - Lincoln, Lincoln, NE 68588-6205, USA.
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Juarez Del Valle M, Laiño JE, Savoy de Giori G, LeBlanc JG. Factors stimulating riboflavin produced by Lactobacillus plantarum CRL 725 grown in a semi-defined medium. J Basic Microbiol 2016; 57:245-252. [PMID: 27966212 DOI: 10.1002/jobm.201600573] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2016] [Accepted: 11/19/2016] [Indexed: 11/07/2022]
Abstract
Riboflavin (vitamin B2 ) is one of the B-group water-soluble vitamins and is essential for energy metabolism of the cell. The aim of this study was to determine factors that affect riboflavin production by Lactobacillus (L.) plantarum CRL 725 grown in a semi defined medium and evaluate the expression of its rib genes. The factors found to enhance riboflavin production in this medium were incubation at 30 °C, and the addition of specific medium constituents, such as casamino acids (10 g L-1 ), guanosine (0.04 g L-1 ), and sucrose as carbon source (20 g L-1 ). In these conditions, higher riboflavin concentrations were directly associated with significant increases in the expression of ribA, ribB, and ribC genes. The culture conditions defined in this work and its application to a roseoflavin resistant mutant of L. plantarum allowed for a sixfold increase in riboflavin concentrations in our semi-defined medium which were also significantly higher than those obtained previously using the same strain to ferment soymilk. These conditions should thus be evaluated to increase vitamin production in fermented foods.
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Affiliation(s)
| | | | - Graciela Savoy de Giori
- Centro de Referencia para Lactobacilos (CERELA-CONICET), Tucumán, Argentina
- Cátedra de Microbiología Superior, Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, Tucumán, Argentina
| | - Jean Guy LeBlanc
- Centro de Referencia para Lactobacilos (CERELA-CONICET), Tucumán, Argentina
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76
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Levit R, de Giori GS, de Moreno de LeBlanc A, LeBlanc JG. Evaluation of the effect of soymilk fermented by a riboflavin-producing Lactobacillus plantarum strain in a murine model of colitis. Benef Microbes 2016; 8:65-72. [PMID: 27873546 DOI: 10.3920/bm2016.0063] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
Inflammatory bowel diseases (IBD) are idiopathic diseases of the gastrointestinal tract characterised by recurrent inflammation that require lifelong treatments. It has been shown that certain strains of lactic acid bacteria (LAB) can produce specific health-promoting compounds in foods or in the gastrointestinal tract that can in turn prevent and/or treat IBD. This study was designed to evaluate the possible therapeutic potential of soymilk fermented by the riboflavin-producing strain Lactobacillus plantarum CRL 2130 in a trinitrobenzene sulfonic induced colitis mouse model. Mice that received soymilk fermented by L. plantarum CRL 2130 showed a decrease in weight loss, lower damage scores in their large intestines, lower microbial translocation to liver and decreased cytokines levels in their intestinal fluids compared to animals that received unfermented soymilk or soymilk fermented by a non-riboflavin-producing L. plantarum strain. This is the first report that demonstrates that a riboflavin-producing LAB was able to prevent experimental colitis in a murine model.
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Affiliation(s)
- R Levit
- 1 Centro de Referencia para Lactobacilos (CERELA-CONICET), Chacabuco 145, T4000ILC San Miguel de Tucumán, Tucumán, Argentina
| | - G Savoy de Giori
- 1 Centro de Referencia para Lactobacilos (CERELA-CONICET), Chacabuco 145, T4000ILC San Miguel de Tucumán, Tucumán, Argentina.,2 Cátedra de Microbiología Superior, Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, Calle Batalla de Ayacucho 471, 4000 San Miguel de Tucumán, Tucumán, Argentina
| | - A de Moreno de LeBlanc
- 1 Centro de Referencia para Lactobacilos (CERELA-CONICET), Chacabuco 145, T4000ILC San Miguel de Tucumán, Tucumán, Argentina
| | - J G LeBlanc
- 1 Centro de Referencia para Lactobacilos (CERELA-CONICET), Chacabuco 145, T4000ILC San Miguel de Tucumán, Tucumán, Argentina
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77
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Soyamilk fermented with riboflavin-producing Lactobacillus plantarum CRL 2130 reverts and prevents ariboflavinosis in murine models. Br J Nutr 2016; 116:1229-1235. [PMID: 27641762 DOI: 10.1017/s0007114516003378] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
It has been previously shown that Lactobacillus plantarum CRL 2130 is able to produce riboflavin in soyamilk. The aim of the present study was to evaluate the efficiency of this riboflavin-bio-enriched soyamilk to revert and/or prevent the nutritional deficiency of riboflavin using different animal models. When used to supplement the diets of previously depleted animals, it was shown that the growth, riboflavin status and morphology of the small intestines reverted to normal parameters and were similar to animals supplemented with commercial riboflavin. In the prevention model, the same tendency was observed, where animals that received soyamilk fermented with L. plantarum CRL 2130 did not show signs of riboflavin deficiency. This new bio-fortified soya-based product could be used as part of normal diets to provide a more natural alternative to mandatory fortification with riboflavin for the prevention of its deficiency.
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78
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Pacheco Da Silva FF, Biscola V, LeBlanc JG, Gombossy de Melo Franco BD. Effect of indigenous lactic acid bacteria isolated from goat milk and cheeses on folate and riboflavin content of fermented goat milk. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.03.033] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Carrizo SL, Montes de Oca CE, Laiño JE, Suarez NE, Vignolo G, LeBlanc JG, Rollán G. Ancestral Andean grain quinoa as source of lactic acid bacteria capable to degrade phytate and produce B-group vitamins. Food Res Int 2016; 89:488-494. [PMID: 28460943 DOI: 10.1016/j.foodres.2016.08.013] [Citation(s) in RCA: 42] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2016] [Revised: 08/04/2016] [Accepted: 08/13/2016] [Indexed: 11/19/2022]
Abstract
The lactic acid bacteria (LAB) microbiota of quinoa grains (QG) and spontaneous sourdough (QSS) was evaluated. Different strains of Lactobacillus (L.) plantarum (7), L. rhamnosus (5), L. sakei (1), Pediococcus (Ped.) pentosaceus (9), Leuconostoc (Leuc.) mesenteroides (1), Enterococcus (E.) casseliflavus (2), E. mundtii (3), E. hirae (1), E. gallinarum (12), Enterococcus sp. (1), and E. hermanniensis (2) were isolated, identified and characterized. Only four strains isolated from QSS and eight strains isolated from QG showed amylolytic activity. L. plantarum CRL 1973 and CRL 1970, L. rhamnosus CRL 1972 and L. sakei CRL 1978 produced elevated concentrations of folate with strain CRL 1973 producing the highest concentration (143±6ng/ml). L. rhamnosus, isolated from QSS, was the LAB species that produced the most elevated concentrations of total riboflavin (>270ng/ml) with strain CRL 1963 producing the highest amounts (360±10ng/ml). Phytase activity, evaluated in forty-four LAB strains from quinoa, was predominantly detected in L. rhamnosus and Enterococci strains with the highest activities observed in E. mundtii CRL 2007 (957±25U/ml) followed by E. casseliflavus CRL 1988 (684±38U/ml), Leuc. mesenteroides CRL 2012 (617±38U/ml) and L. rhamnosus CRL 1983 (606±79U/ml). In conclusion, this study shows that a diverse LAB microbiota is present in quinoa with important properties; these microorganisms could be used as potential starter cultures to increase the nutritional and functional properties of Andean grains based foods.
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Affiliation(s)
- Silvana L Carrizo
- Centro de Referencia para Lactobacilos (CERELA) - CONICET, Chacabuco 145, 4000, San Miguel de Tucumán, Argentina
| | - Cecilia E Montes de Oca
- Centro de Referencia para Lactobacilos (CERELA) - CONICET, Chacabuco 145, 4000, San Miguel de Tucumán, Argentina
| | - Jonathan E Laiño
- Centro de Referencia para Lactobacilos (CERELA) - CONICET, Chacabuco 145, 4000, San Miguel de Tucumán, Argentina
| | - Nadia E Suarez
- Centro de Referencia para Lactobacilos (CERELA) - CONICET, Chacabuco 145, 4000, San Miguel de Tucumán, Argentina
| | - Graciela Vignolo
- Centro de Referencia para Lactobacilos (CERELA) - CONICET, Chacabuco 145, 4000, San Miguel de Tucumán, Argentina
| | - Jean Guy LeBlanc
- Centro de Referencia para Lactobacilos (CERELA) - CONICET, Chacabuco 145, 4000, San Miguel de Tucumán, Argentina
| | - Graciela Rollán
- Centro de Referencia para Lactobacilos (CERELA) - CONICET, Chacabuco 145, 4000, San Miguel de Tucumán, Argentina; Universidad del Norte Santo Tomás de Aquino (UNSTA), Av. Presidente Perón 2085, Yerba Buena, Tucumán, Argentina.
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80
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Jhulki I, Chanani PK, Abdelwahed SH, Begley TP. A Remarkable Oxidative Cascade That Replaces the Riboflavin C8 Methyl with an Amino Group during Roseoflavin Biosynthesis. J Am Chem Soc 2016; 138:8324-7. [PMID: 27331868 PMCID: PMC5610575 DOI: 10.1021/jacs.6b02469] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Roseoflavin is a naturally occurring riboflavin analogue with antibiotic properties. It is biosynthesized from riboflavin in a reaction involving replacement of the C8 methyl with a dimethylamino group. Herein we report the identification of a flavin-dependent enzyme that converts flavin mononucleotide (FMN) and glutamate to 8-amino-FMN via the intermediacy of 8-formyl-FMN. A mechanistic proposal for this remarkable transformation is proposed.
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Affiliation(s)
- Isita Jhulki
- Department of Chemistry, Texas A&M University, 3255 TAMU, College Station, Texas 77843, United States
| | - Prem K. Chanani
- Department of Chemistry, Texas A&M University, 3255 TAMU, College Station, Texas 77843, United States
| | - Sameh H. Abdelwahed
- Department of Chemistry, Texas A&M University, 3255 TAMU, College Station, Texas 77843, United States
| | - Tadhg P. Begley
- Department of Chemistry, Texas A&M University, 3255 TAMU, College Station, Texas 77843, United States
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81
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Combinations of cereal β-glucans and probiotics can enhance the anti-inflammatory activity on host cells by a synergistic effect. J Funct Foods 2016. [DOI: 10.1016/j.jff.2016.02.015] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
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82
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Russo P, de Chiara MLV, Capozzi V, Arena MP, Amodio ML, Rascón A, Dueñas MT, López P, Spano G. Lactobacillus plantarum strains for multifunctional oat-based foods. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.12.040] [Citation(s) in RCA: 61] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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83
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Capozzi V, Makhoul S, Aprea E, Romano A, Cappellin L, Sanchez Jimena A, Spano G, Gasperi F, Scampicchio M, Biasioli F. PTR-MS Characterization of VOCs Associated with Commercial Aromatic Bakery Yeasts of Wine and Beer Origin. Molecules 2016; 21:483. [PMID: 27077836 PMCID: PMC6274548 DOI: 10.3390/molecules21040483] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2016] [Revised: 04/06/2016] [Accepted: 04/07/2016] [Indexed: 11/16/2022] Open
Abstract
In light of the increasing attention towards “green” solutions to improve food quality, the use of aromatic-enhancing microorganisms offers the advantage to be a natural and sustainable solution that did not negatively influence the list of ingredients. In this study, we characterize, for the first time, volatile organic compounds (VOCs) associated with aromatic bakery yeasts. Three commercial bakery starter cultures, respectively formulated with three Saccharomyces cerevisiae strains, isolated from white wine, red wine, and beer, were monitored by a proton-transfer-reaction time-of-flight mass spectrometer (PTR-ToF-MS), a direct injection analytical technique for detecting volatile organic compounds with high sensitivity (VOCs). Two ethanol-related peaks (m/z 65.059 and 75.080) described qualitative differences in fermentative performances. The release of compounds associated to the peaks at m/z 89.059, m/z 103.075, and m/z 117.093, tentatively identified as acetoin and esters, are coherent with claimed flavor properties of the investigated strains. We propose these mass peaks and their related fragments as biomarkers to optimize the aromatic performances of commercial preparations and for the rapid massive screening of yeast collections.
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Affiliation(s)
- Vittorio Capozzi
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, San Michele all'Adige 38010, Italy.
- Faculty of Science and Technology, Free University of Bolzano, Bolzano 39100, Italy.
- Department of Agriculture, Food and Environment Sciences, University of Foggia, via Napoli 25, Foggia 71122, Italy.
| | - Salim Makhoul
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, San Michele all'Adige 38010, Italy.
- L'Unité Mixte de Recherche Procédés Alimentaires et Microbiologiques-L'équipe Vin Aliment Microbiologie et Stress, Institut Universitaire de la Vigne et du Vin, 1 rue Claude Ladrey, Dijon Cedex 21078, France.
- Department of Chemistry, University of Balamand, P. O. Box 100, Tripoli, Lebanon.
| | - Eugenio Aprea
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, San Michele all'Adige 38010, Italy.
| | - Andrea Romano
- Faculty of Science and Technology, Free University of Bolzano, Bolzano 39100, Italy.
| | - Luca Cappellin
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, San Michele all'Adige 38010, Italy.
| | - Ana Sanchez Jimena
- Lallemand SAS, Lallemand Baking Solution Department, a Subsidiary of Lallemand Inc., Blagnac 31702, France.
| | - Giuseppe Spano
- Department of Agriculture, Food and Environment Sciences, University of Foggia, via Napoli 25, Foggia 71122, Italy.
| | - Flavia Gasperi
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, San Michele all'Adige 38010, Italy.
| | - Matteo Scampicchio
- Faculty of Science and Technology, Free University of Bolzano, Bolzano 39100, Italy.
| | - Franco Biasioli
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, San Michele all'Adige 38010, Italy.
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84
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Evaluation of growth, metabolism and production of potentially bioactive components during fermentation of barley with Lactobacillus reuteri. Food Microbiol 2016; 57:159-71. [PMID: 27052715 DOI: 10.1016/j.fm.2016.02.011] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2015] [Revised: 02/19/2016] [Accepted: 02/27/2016] [Indexed: 12/26/2022]
Abstract
Eighteen bacterial isolates from millet, buckwheat and rye flour were identified as Lactobacillus reuteri. Genomic fingerprinting (rep-PCR) revealed that they represented five strains and phylogenetic analyses using multi locus sequence analysis (MLSA) showed that all clustered with strains of rodent origin. Two strains (SU12-3 and SU18-3) from different phylogenetic clades were used in fermentations of six varieties of barley, both untreated and heat-treated (with inactivated indigenous enzymes) flour. They were compared with two probiotic strains of human origin (DSM 17938 and ATCC PTA 6475), one previously isolated sourdough strain (LTH 5531) and one strain of Lactobacillus plantarum (36E). Analyses of growth (CFU) and metabolism (1H-NMR) revealed differences at species level, with L. plantarum showing a higher capacity to assimilate nutrients without help of the cereal enzymes. Similarities were observed between L. reuteri strains isolated from sourdough, while the greatest differences between L. reuteri strains were observed between strains 6475 and 17938. Multivariate analysis of the metabolic profiles revealed clear clustering according to flour treatment, species of bacteria and barley variety and to some extent also bacterial strain. Possible bioactive compounds such as γ-aminobutyric acid (GABA), 1,3- propanediol (sign of reuterin production) and histamine were identified and quantified.
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85
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Biotechnology of riboflavin. Appl Microbiol Biotechnol 2016; 100:2107-19. [DOI: 10.1007/s00253-015-7256-z] [Citation(s) in RCA: 81] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2015] [Revised: 12/14/2015] [Accepted: 12/17/2015] [Indexed: 10/22/2022]
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86
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Thakur K, Tomar SK, De S. Lactic acid bacteria as a cell factory for riboflavin production. Microb Biotechnol 2015; 9:441-51. [PMID: 26686515 PMCID: PMC4919986 DOI: 10.1111/1751-7915.12335] [Citation(s) in RCA: 113] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2015] [Revised: 09/29/2015] [Accepted: 10/12/2015] [Indexed: 11/30/2022] Open
Abstract
Consumers are increasingly becoming aware of their health and nutritional requirements, and in this context, vitamins produced in situ by microbes may suit their needs and expectations. B groups vitamins are essential components of cellular metabolism and among them riboflavin is one of the vital vitamins required by bacteria, plants, animals and humans. Here, we focus on the importance of microbial production of riboflavin over chemical synthesis. In addition, genetic abilities for riboflavin biosynthesis by lactic acid bacteria are discussed. Genetically modified strains by employing genetic engineering and chemical analogues have been developed to enhance riboflavin production. The present review attempts to collect the currently available information on riboflavin production by microbes in general, while placing greater emphasis on food grade lactic acid bacteria and human gut commensals. For designing riboflavin‐enriched functional foods, proper selection and exploitation of riboflavin‐producing lactic acid bacteria is essential. Moreover, eliminating the in situ vitamin fortification step will decrease the cost of food production.
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Affiliation(s)
- Kiran Thakur
- Division of Dairy Microbiology, National Dairy Research Institute, Karnal, Haryana, India
| | - Sudhir Kumar Tomar
- Division of Dairy Microbiology, National Dairy Research Institute, Karnal, Haryana, India
| | - Sachinandan De
- Animal Biotechnology Centre, National Dairy Research Institute, Karnal, Haryana, India
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87
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Russo P, Peña N, de Chiara MLV, Amodio ML, Colelli G, Spano G. Probiotic lactic acid bacteria for the production of multifunctional fresh-cut cantaloupe. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.08.033] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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88
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Russo P, Iturria I, Mohedano ML, Caggianiello G, Rainieri S, Fiocco D, Angel Pardo M, López P, Spano G. Zebrafish gut colonization by mCherry-labelled lactic acid bacteria. Appl Microbiol Biotechnol 2015; 99:3479-90. [PMID: 25586576 DOI: 10.1007/s00253-014-6351-x] [Citation(s) in RCA: 67] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2014] [Revised: 12/18/2014] [Accepted: 12/21/2014] [Indexed: 12/21/2022]
Abstract
A critical feature of probiotic microorganisms is their ability to colonize the intestine of the host. Although the microbial potential to adhere to the human gut lumen has been investigated in in vitro models, there is still much to discover about their in vivo behaviour. Zebrafish is a vertebrate model that is being widely used to investigate various biological processes shared with humans. In this work, we report on the use of the zebrafish model to investigate the in vivo colonization ability of previously characterized probiotic lactic acid bacteria. Lactobacillus plantarum Lp90, L. plantarum B2 and Lactobacillus fermentum PBCC11.5 were fluorescently tagged by transfer of the pRCR12 plasmid, which encodes the mCherry protein and which was constructed in this work. The recombinant bacteria were used to infect germ-free zebrafish larvae. After removal of bacteria, the colonization ability of the strains was monitored until 3 days post-infection by using a fluorescence stereomicroscope. The results indicated differential adhesion capabilities among the strains. Interestingly, a displacement of bacteria from the medium to the posterior intestinal tract was observed as a function of time that suggested a transient colonization by probiotics. Based on fluorescence observation, L. plantarum strains exhibited a more robust adhesion capability. In conclusion, the use of pRCR12 plasmid for labelling Lactobacillus strains provides a powerful and very efficient tool to monitor the in vivo colonization in zebrafish larvae and to investigate the adhesion ability of probiotic microorganisms.
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89
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Fresh-cut pineapple as a new carrier of probiotic lactic acid bacteria. BIOMED RESEARCH INTERNATIONAL 2014; 2014:309183. [PMID: 25093163 PMCID: PMC4100397 DOI: 10.1155/2014/309183] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/28/2014] [Accepted: 06/05/2014] [Indexed: 11/18/2022]
Abstract
Due to the increasing interest for healthy foods, the feasibility of using fresh-cut fruits to vehicle probiotic microorganisms is arising scientific interest. With this aim, the survival of probiotic lactic acid bacteria, belonging to Lactobacillus plantarum and Lactobacillus fermentum species, was monitored on artificially inoculated pineapple pieces throughout storage. The main nutritional, physicochemical, and sensorial parameters of minimally processed pineapples were monitored. Finally, probiotic Lactobacillus were further investigated for their antagonistic effect against Listeria monocytogenes and Escherichia coli O157:H7 on pineapple plugs. Our results show that at eight days of storage, the concentration of L. plantarum and L. fermentum on pineapples pieces ranged between 7.3 and 6.3 log cfu g−1, respectively, without affecting the final quality of the fresh-cut pineapple. The antagonistic assays indicated that L. plantarum was able to inhibit the growth of both pathogens, while L. fermentum was effective only against L. monocytogenes. This study suggests that both L. plantarum and L. fermentum could be successfully applied during processing of fresh-cut pineapples, contributing at the same time to inducing a protective effect against relevant foodborne pathogens.
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90
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Arena MP, Russo P, Capozzi V, López P, Fiocco D, Spano G. Probiotic abilities of riboflavin-overproducing Lactobacillus strains: a novel promising application of probiotics. Appl Microbiol Biotechnol 2014; 98:7569-81. [PMID: 24903812 DOI: 10.1007/s00253-014-5837-x] [Citation(s) in RCA: 58] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2014] [Accepted: 05/14/2014] [Indexed: 10/25/2022]
Abstract
The probiotic potential of Lactobacillus plantarum and Lactobacillus fermentum strains, capable of overproducing riboflavin, was investigated. The riboflavin production was quantified in co-cultures of lactobacilli and human intestinal epithelial cells, and the riboflavin overproduction ability was confirmed. When milk and yogurt were used as carrier matrices, L. plantarum and L. fermentum strains displayed a significant ability to survive through simulated gastrointestinal transit. Adhesion was studied on both biotic and abiotic surfaces. Both strains adhered strongly on Caco-2 cells, negatively influenced the adhesion of Escherichia coli O157:H7, and strongly inhibited the growth of three reference pathogenic microbial strains. Resistance to major antibiotics and potential hemolytic activity were assayed. Overall, this study reveals that these Lactobacillus stains are endowed with promising probiotic properties and thus are candidates for the development of novel functional food which would be both enriched in riboflavin and induce additional health benefits, including a potential in situ riboflavin production, once the microorganisms colonize the host intestine.
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Affiliation(s)
- Mattia P Arena
- Department of Agricultural, Food and Environmental Sciences, University of Foggia, Via Napoli 25, Foggia, 71122, Italy
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91
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Arena MP, Caggianiello G, Fiocco D, Russo P, Torelli M, Spano G, Capozzi V. Barley β-glucans-containing food enhances probiotic performances of beneficial bacteria. Int J Mol Sci 2014; 15:3025-39. [PMID: 24562330 PMCID: PMC3958897 DOI: 10.3390/ijms15023025] [Citation(s) in RCA: 81] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2014] [Revised: 02/12/2014] [Accepted: 02/12/2014] [Indexed: 12/15/2022] Open
Abstract
Currently, the majority of prebiotics in the market are derived from non-digestible oligosaccharides. Very few studies have focused on non-digestible long chain complex polysaccharides in relation to their potential as novel prebiotics. Cereals β-glucans have been investigated for immune-modulating properties and beneficial effects on obesity, cardiovascular diseases, diabetes, and cholesterol levels. Moreover, β-glucans have been reported to be highly fermentable by the intestinal microbiota in the caecum and colon, and can enhance both growth rate and lactic acid production of microbes isolated from the human intestine. In this work, we report the effects of food matrices containing barley β-glucans on growth and probiotic features of four Lactobacillus strains. Such matrices were able to improve the growth rate of the tested bacteria both in unstressed conditions and, importantly, after exposure to in vitro simulation of the digestive tract. Moreover, the effect of β-glucans-containing food on bacterial adhesion to enterocyte-like cells was analyzed and a positive influence on probiotic-enterocyte interaction was observed.
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Affiliation(s)
- Mattia P Arena
- S.A.F.E. Department, University of Foggia, Via Napoli 25, 71100 Foggia, Italy.
| | | | - Daniela Fiocco
- Department of Clinical and Experimental medicine, University of Foggia, Via Pinto, 1, 71122 Foggia, Italy.
| | - Pasquale Russo
- S.A.F.E. Department, University of Foggia, Via Napoli 25, 71100 Foggia, Italy.
| | - Michele Torelli
- Pastificio Attilio Matromauro Granoro s.r.l., Strada provinciale 231 km. 35,100-Corato (Bari), Italy.
| | - Giuseppe Spano
- S.A.F.E. Department, University of Foggia, Via Napoli 25, 71100 Foggia, Italy.
| | - Vittorio Capozzi
- S.A.F.E. Department, University of Foggia, Via Napoli 25, 71100 Foggia, Italy.
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