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Sun Y, Hu Y, Hu D, Xiao Z, Wang H, Huang J, Mao J. Microbiota regulation by different Akebia trifoliata fruit juices upon human fecal fermentation in vitro. Food Sci Biotechnol 2023; 32:2093-2104. [PMID: 37860745 PMCID: PMC10581979 DOI: 10.1007/s10068-023-01308-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2023] [Revised: 03/02/2023] [Accepted: 04/03/2023] [Indexed: 10/21/2023] Open
Abstract
Three different Akebia trifoliata fruit juices were prepared, and their effects on modulation of human fecal microbiota were elucidated through an anaerobic fermentation in vitro. Results indicated that the introduction of inoculatedly-fermented Akebia trifoliata fruit juice promoted short-chain fatty acids productivity. Fecal microbiota analysis demonstrated up-regulations for abundances of Limosilactobacillus, Megamonas, Bifidobacterium, and Escherichia_Shigella, and down-regulations for numbers of Bacteroides, Prevotella_9, Parasutterella, and Sutterella. Correlation analysis confirmed relationships among sample components, short-chain fatty acids productivity, and microbial abundances, suggesting that sugars and organic acids stimulated growth of Actinobacteriota and suppressed proliferation of Proteobacteria, thus uncovering the underlying mechanism for the better ability of inoculatedly-fermented Akebia trifoliata fruit juice to regulate microbiota structure. Besides, clusters of orthologous groups of proteins analysis indicated that metabolite biosynthesis, energy metabolism, homeostasis maintenance and other physiological functions were ameliorated. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-023-01308-y.
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Affiliation(s)
- Yuhao Sun
- Zhejiang Provincial Key Laboratory for Chemical and Biological Processing Technology of Farm Products, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, 310023 China
| | - Yaru Hu
- Zhejiang Provincial Key Laboratory for Chemical and Biological Processing Technology of Farm Products, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, 310023 China
| | - Danqi Hu
- Zhejiang Provincial Key Laboratory for Chemical and Biological Processing Technology of Farm Products, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, 310023 China
| | - Zhuqian Xiao
- Zhejiang Provincial Key Laboratory for Chemical and Biological Processing Technology of Farm Products, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, 310023 China
| | - Hongpeng Wang
- Zhejiang Provincial Key Laboratory for Chemical and Biological Processing Technology of Farm Products, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, 310023 China
| | - Jun Huang
- Zhejiang Provincial Key Laboratory for Chemical and Biological Processing Technology of Farm Products, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, 310023 China
| | - Jianwei Mao
- Zhejiang Provincial Key Laboratory for Chemical and Biological Processing Technology of Farm Products, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, 310023 China
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Fossi BT, Ekabe DE, Toukam LL, Tatsilong Pambou HO, Gagneux-Brunon A, Nkenfou Nguefeu C, Bongue B. Probiotic lactic acid bacteria isolated from traditional cameroonian palm wine and corn beer exhibiting cholesterol lowering activity. Heliyon 2022; 8:e11708. [DOI: 10.1016/j.heliyon.2022.e11708] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2022] [Revised: 07/19/2022] [Accepted: 11/11/2022] [Indexed: 11/18/2022] Open
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The Mechanisms of the Potential Probiotic Lactiplantibacillus plantarum against Cardiovascular Disease and the Recent Developments in its Fermented Foods. Foods 2022; 11:foods11172549. [PMID: 36076735 PMCID: PMC9455256 DOI: 10.3390/foods11172549] [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: 07/15/2022] [Revised: 08/12/2022] [Accepted: 08/18/2022] [Indexed: 11/17/2022] Open
Abstract
Cardiovascular disease (CVD) has become the leading cause of death worldwide. Many recent studies have pointed out that Lactiplantibacillus plantarum (Lb. plantarum) has great potential in reducing the risk of CVD. Lb. plantarum is a kind of lactic acid bacteria (LAB) widely distributed in fermented food and the human intestinal tract, some strains of which have important effects on human health and the potential to be developed into probiotics. In this review, we summarize the mechanism of potential probiotic strains of Lb. plantarum against CVD. It could regulate the body’s metabolism at the molecular, cellular, and population levels, thereby lowering blood glucose and blood lipids, regulating blood pressure, and ultimately reducing the incidence of CVD. Furthermore, since Lb. plantarum is widely utilized in food industry, we highlight some of the most important new developments in fermented food for combating CVD; providing an insight into these fermented foods can assist scientists in improving the quality of these foods as well as alleviating patients’ CVD symptoms. We hope that in the future functional foods fermented by Lb. plantarum can be developed and incorporated into the daily diet to assist medication in alleviating CVD to some extent, and maintaining good health.
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Yuan H, Luo Z, Ban Z, Reiter RJ, Ma Q, Liang Z, Yang M, Li X, Li L. Bioactive peptides of plant origin: distribution, functionality, and evidence of benefits in food and health. Food Funct 2022; 13:3133-3158. [PMID: 35244644 DOI: 10.1039/d1fo04077d] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
The multiple functions of peptides released from proteins have immense potential in food and health. In the past few decades, research interest in bioactive peptides of plant origin has surged tremendously, and new plant-derived peptides are continually discovered with advances in extraction, purification, and characterization technology. Plant-derived peptides are mainly extracted from dicot plants possessing bioactive functions, including antioxidant, cholesterol-lowering, and antihypertensive activities. Although the distinct functions are said to depend on the composition and structure of amino acids, the practical or industrial application of plant-derived peptides with bioactive features is still a long way off. In summary, the present review mainly focuses on the state-of-the-art extraction, separation, and analytical techniques, functional properties, mechanism of action, and clinical study of plant-derived peptides. Special emphasis has been placed on the necessity of more pre-clinical and clinical trials to authenticate the health claims of plant-derived peptides.
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Affiliation(s)
- Hemao Yuan
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Key Laboratory of Agro-Products Postharvest Handling, Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou, China.
| | - Zisheng Luo
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Key Laboratory of Agro-Products Postharvest Handling, Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou, China. .,National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, China
| | - Zhaojun Ban
- School of Biological and chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, China
| | - Russel J Reiter
- Department of Cellular and Structural Biology, UT Health Science Center, San Antonio, USA
| | - Quan Ma
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Key Laboratory of Agro-Products Postharvest Handling, Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou, China.
| | - Ze Liang
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Key Laboratory of Agro-Products Postharvest Handling, Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou, China.
| | - Mingyi Yang
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Key Laboratory of Agro-Products Postharvest Handling, Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou, China.
| | - Xihong Li
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China
| | - Li Li
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Key Laboratory of Agro-Products Postharvest Handling, Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou, China. .,National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, China
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The Anti-Obesity Effects of Lemon Fermented Products in 3T3-L1 Preadipocytes and in a Rat Model with High-Calorie Diet-Induced Obesity. Nutrients 2021; 13:nu13082809. [PMID: 34444969 PMCID: PMC8398352 DOI: 10.3390/nu13082809] [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: 07/15/2021] [Revised: 08/07/2021] [Accepted: 08/14/2021] [Indexed: 11/17/2022] Open
Abstract
Lemon (Citrus limon) has antioxidant, immunoregulatory, and blood lipid-lowering properties. This study aimed to determine the effect of the lemon fermented product (LFP) which is lemon fermented with Lactobacillus OPC1 to prevent obesity. The inhibition of lipid accumulation in 3T3-L1 adipocytes is examined using a Wistar rat model fed a high-fat diet to verify the anti-obesity efficacy and mechanism of LFP. Here, it was observed that LFP reduced cell proliferation and inhibited the lipid accumulation (8.3%) of 3T3-L1 adipocytes. Additionally, LFP reduced body weight (9.7%) and fat tissue weight (25.7%) of rats; reduced serum TG (17.0%), FFA (17.9%), glucose (29.3%) and ketone body (6.8%); and increased serum HDL-C (17.6%) and lipase activity (17.8%). LFP regulated the mRNA expression of genes related to lipid metabolism (PPARγ, C/EBPα, SREBP-1c, HSL, ATGL, FAS, and AMPK). Therefore, LFP reduces body weight and lipid accumulation by regulating the mRNA expression of genes related to lipid metabolism. Overall, our results implicate LFP as a potential dietary supplement for the prevention of obesity.
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Yang D, Lyu W, Hu Z, Gao J, Zheng Z, Wang W, Firrman J, Ren D. Probiotic Effects of Lactobacillus fermentum ZJUIDS06 and Lactobacillus plantarum ZY08 on Hypercholesteremic Golden Hamsters. Front Nutr 2021; 8:705763. [PMID: 34262929 PMCID: PMC8273167 DOI: 10.3389/fnut.2021.705763] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2021] [Accepted: 05/27/2021] [Indexed: 12/19/2022] Open
Abstract
Hypercholesteremia or high cholesterol is one of the important factors leading to atherosclerosis and other cardiovascular diseases. The application of probiotics with cholesterol-lowering characteristics has become increasingly popular over the past decade due to their contribution to human health. This study aimed to evaluate the probiotic effects of Lactobacillus fermentum ZJUIDS06 and Lactobacillus plantarum ZY08 on hyperlipidemic golden hamsters. A hyperlipidemic model was established through a high cholesterol diet in golden hamsters, after which lyophilized Lactobacillus fermentum ZJUIDS06 and Lactobacillus plantarum ZY08 were orally administered individually for 8 weeks. The physiological characteristics of golden hamsters and short chain fatty acid (SCFA) in the colon were assessed by automatic Biochemical Analyzer and gas choromatograph, respectively. A MiSeq sequencing-based analysis of the bacterial 16S rRNA gene (V3–V4 region) in the cecum content was performed to analyze the cecum microbiota. Correlations between sets of these variables were also investigated using the R package “corrplot.” Results showed that neither Lactobacillus fermentum ZJUIDS06 nor Lactobacillus plantarum ZY08 inhibited body weight increase. However, supplementation with Lactobacillus fermentum ZJUIDS06 for 8 weeks increased colon SCFA levels (P < 0.05), decreased serum low-density lipoprotein, total cholesterol, and triglycerides levels, and also induced changes in the cecum microbiota of hyperlipidemic golden hamsters. Remarkably, oral administration of Lactobacillus fermentum ZJUIDS06 increased the relative abundance of Parabacteroides in the cecum, which served as a biomarker for colon SCFA production and improvement of serum cholesterol levels. In a word, Lactobacillus fermentum ZJUIDS06 improved hyperlipidemia in golden hamsters, which correlated with an increase in SCFA levels and relative abundance of Parabacteroides, indicating its potential importance in functional foods that can help lower cholesterol.
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Affiliation(s)
- Dongting Yang
- College of Animal Sciences, Institute of Dairy Science, Zhejiang University, Hangzhou, China
| | - Wentao Lyu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Ziyi Hu
- College of Animal Sciences, Institute of Dairy Science, Zhejiang University, Hangzhou, China
| | - Jiting Gao
- College of Animal Sciences, Institute of Dairy Science, Zhejiang University, Hangzhou, China
| | - Zhiyao Zheng
- College of Animal Sciences, Institute of Dairy Science, Zhejiang University, Hangzhou, China
| | - Weijun Wang
- Zhejiang Yiming Food Co. Ltd., Wenzhou, China
| | - Jenni Firrman
- Dairy and Functional Foods Research Unit, Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Wyndmoor, PA, United States
| | - Daxi Ren
- College of Animal Sciences, Institute of Dairy Science, Zhejiang University, Hangzhou, China
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Moon SH, Chang HC. Rice Bran Fermentation Using Lactiplantibacillus plantarum EM as a Starter and the Potential of the Fermented Rice Bran as a Functional Food. Foods 2021; 10:978. [PMID: 33946993 PMCID: PMC8144953 DOI: 10.3390/foods10050978] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2021] [Revised: 04/23/2021] [Accepted: 04/27/2021] [Indexed: 11/16/2022] Open
Abstract
Rice bran was fermented using a functional starter culture of Lactiplantibacillus plantarum EM, which exhibited high cholesterol removal and strong antimicrobial activity. Highest viable cell counts (9.78 log CFU/mL) and strong antimicrobial activity were obtained by fermenting 20% rice bran supplemented with 1% glucose and 3% corn steep liquor (pH 6.0) at 30 °C for 48 h. The fermented rice bran slurry was hot air-dried (55 °C, 16 h) and ground (HFRB). HFRB obtained showed effective cholesterol removal (45-68%) and antimicrobial activities (100-400 AU/mL) against foodborne pathogenic bacteria and food spoilage fungi. Phytate levels were significantly reduced during fermentation by 53% due to the phytase activity of L. plantarum EM, indicating HFRB does not present nutrient deficiency issues. In addition, fermentation significantly improved overall organoleptic quality. Our results indicate that HFRB is a promising functional food candidate. Furthermore, HFRB appears to satisfy consumer demands for a health-promoting food and environmental and legal requirements concerning the re-utilization of biological byproducts.
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Affiliation(s)
| | - Hae-Choon Chang
- Kimchi Research Center, Department of Food and Nutrition, Chosun University, 309 Pilmun-daero, Dong-gu, Gwangju 61452, Korea;
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Ohta-Shimizu M, Fuwa F, Tomitsuka E, Nishiwaki T, Aihara K, Sato S, Nakagawa S. New Inhibitory Effect of Latilactobacillus sakei UONUMA on the Cholesterol Biosynthesis Pathway in Human HepG2 Cells. Biol Pharm Bull 2021; 44:485-493. [PMID: 33790100 DOI: 10.1248/bpb.b20-00663] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Many pharmaceuticals and dietary foods have been reported to inhibit cholesterol biosynthesis, mainly by inhibiting the presqualene enzyme 3-hydroxy-3-methylglutaryl-CoA (HMG-CoA) reductase rather than a postsqualene enzyme. In this study, we examined the inhibitory effects of Latilactobacillus sakei UONUMA on cholesterol biosynthesis, especially postsqualene, in human HepG2 hepatoma cells. We quantified cholesterol and its precursors, and the mRNA and protein levels of enzymes involved in cholesterol biosynthesis. Three L. sakei UONUMA strains exhibited new inhibitory effects on cholesterol biosynthesis and inhibited the mRNA level of sterol-delta24-reductase (DHCR24), which is involved in the postsqualene cholesterol biosynthesis pathway. These strains will be useful for the prevention and treatment of hyperlipidemia.
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Affiliation(s)
- Miho Ohta-Shimizu
- Department of Bio-Analytical Chemistry, Niigata University of Pharmacy and Applied Life Sciences
| | - Fumiko Fuwa
- Department of Bio-Analytical Chemistry, Niigata University of Pharmacy and Applied Life Sciences
| | - Eriko Tomitsuka
- Department of Health Chemistry, Niigata University of Pharmacy and Applied Sciences
| | | | - Kotaro Aihara
- Niigata Agricultural Research Institute Food Research Center
| | - Shinji Sato
- Functional and Analytical Food Sciences, Niigata University of Pharmacy and Applied Life Sciences
| | - Saori Nakagawa
- Department of Bio-Analytical Chemistry, Niigata University of Pharmacy and Applied Life Sciences
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Yeong MS, Hee MS, Choon CH. Characterization of High-Ornithine-Producing Weissella koreensis DB1 Isolated from Kimchi and Its Application in Rice Bran Fermentation as a Starter Culture. Foods 2020; 9:E1545. [PMID: 33114563 PMCID: PMC7693252 DOI: 10.3390/foods9111545] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2020] [Revised: 10/19/2020] [Accepted: 10/23/2020] [Indexed: 11/16/2022] Open
Abstract
High-ornithine-producing Weissella koreensis DB1 were isolated from kimchi. Ornithine is produced from arginine via the intracellular arginine deiminase pathway in microorganisms; thus, high cell growth is important for producing ornithine in large quantities. In this study, excellent W. koreensis DB1 growth (A600: 5.15-5.39) was achieved in de Man, Rogosa, and Sharpe (MRS) medium supplemented with 1.0-3.0% arginine (pH 5.0) over 24-48 h at 30 °C, and the highest ornithine (15,059.65 mg/L) yield was obtained by culture in MRS containing 3.0% arginine for 48 h. W. koreensis DB1 was further investigated as a functional starter culture for rice bran fermentation. After 48 h of fermentation at 30 °C, the fermented rice bran was freeze-dried and ground. The prepared fermented rice bran contained 43,074.13 mg/kg of ornithine and 27,336.37 mg/kg of citrulline, which are used as healthcare supplements due to their beneficial effects. Furthermore, the organoleptic quality of the fermented rice bran was significantly improved, and the fermented product contained viable cells (8.65 log CFU/mL) and abundant dietary fiber. In addition, an investigation of its safety status showed that it has no harmful characteristics. These results indicate that the fermented rice bran product produced is a promising functional food candidate.
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Affiliation(s)
| | | | - Chang Hae Choon
- Kimchi Research Center, Department of Food and Nutrition, Chosun University, 309 Pilmun-daero, Dong-gu, Gwangju 61452, Korea; (M.S.Y.); (M.S.H.)
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