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Moghimani M, Onyeaka H, Hashemi M, Afshari A. Evaluation of the probiotic, technological, safety attributes, and GABA-producing capacity of microorganisms isolated from Iranian milk kefir beverages. Front Microbiol 2024; 15:1385301. [PMID: 38903778 PMCID: PMC11188319 DOI: 10.3389/fmicb.2024.1385301] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2024] [Accepted: 05/21/2024] [Indexed: 06/22/2024] Open
Abstract
Introduction Kefir beverage has beneficial microorganisms that have health-giving properties; therefore, they have a good potential to be probiotic. This study evaluated the probiotic potential, technological, and safety characteristics of Enterococcus faecalis, Lactococcus lactis, and Pichia fermentans isolated from traditional kefir beverages. Method First, isolates were evaluated in terms of resistance to acid, alkali, bile salts, trypsin, and pepsin of the gastrointestinal tract. The auto-aggregation and co-aggregation ability of isolates were measured using spectrophotometry. Antimicrobial activities were assayed against important food-borne pathogens using the agar well diffusion method. Moreover, gamma-aminobutyric acid (GABA) production was investigated by thin-layer chromatography (TLC). Result Among the isolates, P. fermentans had an 85% total survival rate, but its amount reached below 6 log CFU/ml which is considered non-resistant, and it showed the highest auto-aggregation (74.67%). Moreover, only L. lactis showed antimicrobial activity and had the highest co-aggregation with E. coli PTCC 1338 (54.33%) and L. monocytogenes ATCC 7644 (78%). Finally, an evaluation of the technological and safety characteristics of the strains showed that the strains produced GABA and were safe. Discussion Although the isolates were not resistant to the gastrointestinal tract, their supernatant contained valuable natural compounds, including antioxidants, GABA, and antimicrobials, which can be used to produce functional foods and medicines. In addition, other approaches, such as increasing the initial number of strains, using foods as carriers of isolates, and encapsulating the isolates, can effectively increase the survivability of isolates in the gastrointestinal tract.
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Affiliation(s)
- Minoo Moghimani
- Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Helen Onyeaka
- School of Chemical Engineering, University of Birmingham, Edgbaston, United Kingdom
| | - Mohammad Hashemi
- Medical Toxicology Research Center, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Asma Afshari
- Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
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Falah F, Samie A, Mortazavi SA, Danesh A, Yazdi FT, Ramezani M. Bio-synthesis, purification and structural analysis of Cyclosporine-A produced by Tolypocladium inflatum with valorization of agro-industrial wastes. Sci Rep 2024; 14:12540. [PMID: 38822034 PMCID: PMC11143273 DOI: 10.1038/s41598-024-63110-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2023] [Accepted: 05/24/2024] [Indexed: 06/02/2024] Open
Abstract
Cyclosporine A (CyA) holds significant importance as a strategic immunosuppressive drug for organ transplant patients. In this study, we aimed to produce pure and cost-effective Cyclosporine A (CyA) by fermenting a culture medium containing dairy sludge, using Tolypocladium inflatum PTCC 5253. Following the fermentation stage, ethyl acetate extraction and fast protein liquid chromatography were employed for sample purification. The initial evaluation of the effectiveness of CyA obtained from these processes was performed through bioassay, wherein the antimicrobial clear zone diameter was found to be larger compared to the sample obtained from the fermentation culture. The concentration of CyA was determined using high-performance liquid chromatography, yielding values of 334 mg/L, 456 mg/L, and 578 mg/L for the fermented, extracted, and purified samples, respectively. Further analysis utilizing liquid chromatography tandem mass spectrometry (LC/MS/MS) confirmed a purity of 91.9% and proper agreement with the standard sample based on the ion intensity of Z/m 1205. To validate the structure of CyA, nuclear magnetic resonance spectroscopy, Fourier-transform infrared (FT-IR), and Raman spectroscopy were employed. X-ray diffraction and differential scanning calorimetry analyses demonstrated that the purified CyA exhibited a crystal structure similar to the standard sample, characterized by two broad peaks at 2θ = 9° and 20°, and comparable glass transition temperatures (57-68 °C for the purified sample; 53-64 °C for the standard sample). Dynamic light scattering analysis confirmed a uniform particle size distribution in both the purified and standard samples. The zeta potentials of the purified and standard samples were determined to be - 25.8 ± 0.16 and - 23.63 ± 0.12 mV, respectively. Our results demonstrate that dairy sludge can serve as a suitable culture medium for the production of (CyA).
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Affiliation(s)
- Fereshteh Falah
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Ali Samie
- Department of Medicinal Chemistry, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran
- Targeted Drug Delivery Research Center, Pharmaceutical Technology Institute, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Seyed Ali Mortazavi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.
| | - Abolghasem Danesh
- Biotechnology Research Center, Pharmaceutical Technology Institute, Mashhad University of Medical Sciences, Mashhad, Iran.
| | - Farideh Tabatabaei Yazdi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Mohammad Ramezani
- Pharmaceutical Research Center, Pharmaceutical Technology Institute, Mashhad University of Medical Sciences, Mashhad, Iran
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Madbouly N, Ooda A, Nabil A, Nasser A, Ahmed E, Ali F, Mohamed F, Faried H, Badran M, Ahmed M, Ibrahim M, Rasmy M, Saleeb M, Riad V, Ibrahim Y, Farid A. The renoprotective activity of amikacin-gamma-amino butyric acid-chitosan nanoparticles: a comparative study. Inflammopharmacology 2024:10.1007/s10787-024-01464-5. [PMID: 38662181 DOI: 10.1007/s10787-024-01464-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2023] [Accepted: 03/17/2024] [Indexed: 04/26/2024]
Abstract
The development of nanoparticles (NPs) with active components with upgraded stability, and prolonged release helps in enhanced tissue regeneration. In addition, NPs are feasible strategy to boost antibiotic effectiveness and reduce drug side effects. Our study focuses on the use of amikacin (AMK) and gamma amino butyric acid (GABA) unloaded combinations or loaded on chitosan nanoparticles (CSNPs) for kidney protection. The AMK-GABA-CSNPs were prepared with the ionic gelation method, the morphology was studied using transmission electron microscopy (TEM), zetasizer and the Fourier transform-infrared spectroscopy (FT-IR) spectrum of the synthesized NPs was observed. The average size of AMK-GABA-CSNPs was 77.5 ± 16.5 nm. Zeta potential was + 38.94 ± 2.65 mV. AMK-GABA-CSNPs revealed significant in vitro antioxidant, anti-coagulation, non-hemolytic properties and good cell compatibility. To compare the effects of the unloaded AMK-GABA combination and AMK-GABA-CSNPs on the renal tissue, 42 healthy Sprague-Dawley rats were divided into seven groups. G1: normal control (NC), normal saline; G2: low-dose nephrotoxic group (LDN), AMK (20 mg/kg/day; i.p.); G3: unloaded AMK (20 mg/kg/day; i.p.) and GABA (50 mg/kg/day; i.p.); G4: AMK-GABA-CSNPs (20 mg/kg/day; i.p.); G5: high-dose nephrotoxic group (HDN), AMK (30 mg/kg/day; i.p.); G6: unloaded AMK (30 mg/kg/day; i.p.) and GABA (50 mg/kg/day; i.p.) and G7: AMK-GABA-CSNPs (30 mg/kg/day; i.p.). The results showed that AMK-GABA-CSNPs formulation is superior to unloaded AMK-GABA combination as it ameliorated kidney functions, oxidative stress and displayed a significant homeostatic role via suppression of inflammatory cytokines of Th1, Th2 and Th17 types. Hence, AMK-GABA-CSNPs could afford a potential nano-based therapeutic formula for the management of AMK-nephrotoxicity.
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Affiliation(s)
- Neveen Madbouly
- Zoology Department, Faculty of Science, Cairo University, Giza, Egypt.
| | - Adham Ooda
- Biotechnology/Biomolecular Chemistry Program, Faculty of Science, Cairo University, Giza, Egypt
| | - Ahmed Nabil
- Biotechnology/Biomolecular Chemistry Program, Faculty of Science, Cairo University, Giza, Egypt
| | - Areej Nasser
- Biotechnology/Biomolecular Chemistry Program, Faculty of Science, Cairo University, Giza, Egypt
| | - Esraa Ahmed
- Biotechnology/Biomolecular Chemistry Program, Faculty of Science, Cairo University, Giza, Egypt
| | - Fatma Ali
- Biotechnology/Biomolecular Chemistry Program, Faculty of Science, Cairo University, Giza, Egypt
| | - Fatma Mohamed
- Biotechnology/Biomolecular Chemistry Program, Faculty of Science, Cairo University, Giza, Egypt
| | - Habiba Faried
- Biotechnology/Biomolecular Chemistry Program, Faculty of Science, Cairo University, Giza, Egypt
| | - Mai Badran
- Biotechnology/Biomolecular Chemistry Program, Faculty of Science, Cairo University, Giza, Egypt
| | - Mariam Ahmed
- Biotechnology/Biomolecular Chemistry Program, Faculty of Science, Cairo University, Giza, Egypt
| | - Mariam Ibrahim
- Biotechnology/Biomolecular Chemistry Program, Faculty of Science, Cairo University, Giza, Egypt
| | - Mariam Rasmy
- Biotechnology/Biomolecular Chemistry Program, Faculty of Science, Cairo University, Giza, Egypt
| | - Martina Saleeb
- Biotechnology/Biomolecular Chemistry Program, Faculty of Science, Cairo University, Giza, Egypt
| | - Vereena Riad
- Biotechnology/Biomolecular Chemistry Program, Faculty of Science, Cairo University, Giza, Egypt
| | - Yousr Ibrahim
- Biotechnology/Biomolecular Chemistry Program, Faculty of Science, Cairo University, Giza, Egypt
| | - Alyaa Farid
- Biotechnology Department, Faculty of Science, Cairo University, Giza, Egypt
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Shojaeimeher S, Babashahi M, Shokri S, Mirlohi M, Zeinali T. Optimizing the Production of Probiotic Yogurt as a New Functional Food for Diabetics with Favorable Sensory Properties Using the Response Surface Methodology. Probiotics Antimicrob Proteins 2024; 16:413-425. [PMID: 36928935 DOI: 10.1007/s12602-023-10051-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 02/13/2023] [Indexed: 03/18/2023]
Abstract
This study aimed to optimize the processing of probiotic yogurt supplemented with cumin essential oil (CEO), vitamin C, D3 (Vit D), and reduction of fermentation time using response surface methodology as a new functional food for diabetics with desirable sensory properties. The central composite design (CCD) was used to analyze the effect of these independent variables on the growth of the Lactobacillus plantarum A7 (LA7), starter culture, and overall acceptability. Differences between treatments were analyzed. The data were evaluated by analysis of variance at the significance level of 0.05. The effective concentration of CEO and fermentation time had the significant effect on the Lactobacillus plantarum A7 (LA7) number. Variance analysis and three-dimensional graphs show that almost the only effective factor on the overall acceptability of probiotic yogurt containing essential oil and vitamin D3 was CEO. According to the obtained data from the analysis, the optimal amount of independent variables for probiotic yogurt formulation such as CEO, D3, and fermentation time was 0.02% (v/v), 400 IU, and 9 h, respectively. This functional product can be considered an efficient food to reduce or eliminate the complications of diabetes.
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Affiliation(s)
- Samaneh Shojaeimeher
- Department of Nutrition and Food Security Research Center, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Mina Babashahi
- Nutrition Research Center, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Samira Shokri
- Department of Environmental Health Engineering, Division of Food Safety & Hygiene, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Maryam Mirlohi
- Food Security Research Center, Department of Food Technology, School of Nutrition and Food Sciences, Isfahan University of Medical Sciences, Isfahan, Iran.
| | - Tayebeh Zeinali
- Infectious Diseases Research Center, Birjand University of Medical Sciences, Birjand, Iran.
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Zhang J, Liu D, Zhang C, Niu H, Xin X, Chen J, Yi H, Liu D. The impact of Levilactobacillus brevis YSJ3 and Lactiplantibacillus plantarum JLSC2-6 co-culture on gamma-aminobutyric acid yield, volatile and non-volatile metabolites, antioxidant activity, and bacterial community in fermented cauliflower byproducts. Food Chem 2024; 432:137169. [PMID: 37625302 DOI: 10.1016/j.foodchem.2023.137169] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2023] [Revised: 07/29/2023] [Accepted: 08/13/2023] [Indexed: 08/27/2023]
Abstract
Co-culture fermentation is a novel technology for enhancing fermentation quality and promoting gamma-aminobutyric acid (GABA) yield. The purpose of this study was to evaluate the effects of Levilactobacillus brevis YSJ3 and Lactiplantibacillus plantarum JLSC2-6 co-culture on GABA yield, volatile and non-volatile metabolite profiles, and antioxidant activity in cauliflower byproducts. It was found that co-culture had the highest GABA yield (35.00 ± 1.15 mg/L) in fermented cauliflower stems. In total, 111 and 1264 volatile and non-volatile metabolites, respectively, were identified, of which 59 metabolites were significantly upregulated after co-culture fermentation. The results showed that 24 key upregulated metabolites were positively associated with hydroxyl radical-scavenging activity. Notably, Levilactobacills were positively correlated with the yield of GABA and key upregulated metabolites. Thus, these results suggest that Levilactobacillus brevis and Lactiplantibacillus plantarum can improve in key metabolites, GABA yield, and antioxidant activity following co-culture. This study provide a theoretical basis for developing GABA-rich cauliflower byproducts.
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Affiliation(s)
- Jianming Zhang
- Institute of Food Science, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang 310016, China
| | - Daiyao Liu
- Institute of Food Science, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang 310016, China; College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266100, China
| | - Chengcheng Zhang
- Institute of Food Science, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang 310016, China
| | - Haiyue Niu
- Institute of Food Science, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang 310016, China
| | - Xiaoting Xin
- Institute of Food Science, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang 310016, China
| | - Juan Chen
- Institute of Food Science, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang 310016, China; College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266100, China
| | - Huaxi Yi
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266100, China.
| | - Daqun Liu
- Institute of Food Science, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang 310016, China.
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Han J, Zhao X, Zhao X, Wang Q, Li P, Gu Q. Microbial-Derived γ-Aminobutyric Acid: Synthesis, Purification, Physiological Function, and Applications. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:14931-14946. [PMID: 37792666 DOI: 10.1021/acs.jafc.3c05269] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/06/2023]
Abstract
γ-Aminobutyric acid (GABA) is an important nonprotein amino acid that extensively exists in nature. At present, GABA is mainly obtained through chemical synthesis, plant enrichment, and microbial production, among which microbial production has received widespread attention due to its safety and environmental benefits. After using microbial fermentation to obtain GABA, it is necessary to be isolated and purified to ensure its quality and suitability for various industries such as food, agriculture, livestock, pharmaceutics, and others. This article provides a comprehensive review of the different sources of GABA, including its presence in nature and the synthesis methods. The factors affecting the production of microbial-derived GABA and its isolation and purification methods are further elucidated. Moreover, the main physiological functions of GABA and its application in different fields are also reviewed. By advancing our understanding of GABA, we can unlock its full potential and further utilize it in various fields to improve human health and well-being.
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Affiliation(s)
- Jiarun Han
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, People's Republic of China
| | - Xilian Zhao
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, People's Republic of China
| | - Xin Zhao
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, People's Republic of China
| | - Qi Wang
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States
| | - Ping Li
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, People's Republic of China
| | - Qing Gu
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, People's Republic of China
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Shangpliang HNJ, Tamang JP. Genome Analysis of Potential Probiotic Levilactobacillus brevis AcCh91 Isolated from Indian Home-Made Fermented Milk Product (Chhurpi). Probiotics Antimicrob Proteins 2023:10.1007/s12602-023-10125-y. [PMID: 37466831 DOI: 10.1007/s12602-023-10125-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 07/11/2023] [Indexed: 07/20/2023]
Abstract
Consumption of naturally fermented milk (NFM) products is the dietary culture in India. The mountainous people of Arunachal Pradesh in India prepare the assorted artisanal home-made NFM products from cow and yak milk. Previously, we isolated and identified 76 strains of lactic acid bacteria (LAB) from NFM products of Arunachal Pradesh, viz. mar, chhurpi and churkam. We hypothesized that some of these LAB strains may possess probiotic potentials; hence, we investigated the probiotic potentials of these strains. On the basis of in vitro and genetic screening for probiotic attributes including haemolytic ability, 20 LAB strains were selected out of 76 strains, for further analysis. Using in silico analysis, viz. multivariate heatmap and PCA (principal component analysis) biplot, Levilactobacillus brevis AcCh91 was selected as the most promising probiotic strain, which was further characterized by the whole-genome analysis. Lev. brevis AcCh91 showed the highest survival rate of 93.38% in low pH and 86.68 ± 2.69% in low bile and the highest hydrophobicity average of 86.34 ± 5.53%. This strain also showed auto-aggregation and co-aggregation with antimicrobial properties against the pathogens, showed ability to produce beta-galactosidase and cholesterol reduction property and, most importantly, produced GABA, an important psychobiotic element. Genomic analysis of Lev. brevis AcCh91 showed the presence of genes corresponding to GABA, vitamins, amino acids, cholesterol reduction, immunomodulation, bioactive peptides and antioxidant activity. The absence of antimicrobial-resistant genes and virulence factors was observed. Hence, genome analysis supports the probiotic potentials of Lev. brevis AcCh91, which may be further investigated to understand its health-promoting properties.
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Affiliation(s)
| | - Jyoti Prakash Tamang
- Department of Microbiology, School of Life Sciences, Sikkim University, Tadong, Gangtok, 737102, Sikkim, India.
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Determination of γ-aminobutyric acid in fermented soybean products by HPLC coupled with pre-column derivatization. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2023.105248] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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9
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Zibaei-Rad A, Rahmati-Joneidabad M, Alizadeh Behbahani B, Taki M. Assessing the protection mechanisms on Enterobacter aerogenes ATCC 13048 by potentially probiotic strain Lacticaseibacillus casei XN18: An experimental and modeling study. Microb Pathog 2023:106177. [PMID: 37245632 DOI: 10.1016/j.micpath.2023.106177] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2023] [Revised: 05/25/2023] [Accepted: 05/25/2023] [Indexed: 05/30/2023]
Abstract
In this study, Lacticaseibacillus casei XN18 had a remarkable resistant to simulated gastrointestinal conditions, hydrophobicity (38.60%), auto-aggregation (29.80%), co-aggregation (21.10%), adhesion (9.50%), anti-adhesion (24.40-36.90%), antioxidant activity (46.47%), cholesterol assimilation (41.10%), and antimicrobial effect on some pathogenic microorganisms. The modified double layer method, and Enterobacter aerogenes (inhibition zone (IZ) = 9.10 mm) and Listeria monocytogenes (IZ = 14.60 mm) were the most sensitive and resistant pathogens to the probiotic strain. The Lb. casei was sensitive to ciprofloxacin (IZ = 23 mm) and nitrofurantoin (IZ = 25.10 mm), semi-sensitive to imipenem (IZ = 18.80 mm), erythromycin (IZ = 16.90 mm), and chloramphenicol (IZ = 17.90 mm), and resistant to ampicillin (IZ = 9.60 mm) and nalidixic acid (IZ = 9.90 mm). The Lb. casei showed no haemolytic and DNase properties, and it could therefore be used for health-promoting purposes. In the next section, multilayer perceptron (MLP) neural network (NN) and gaussian process regression (GPR) models with k-fold cross validation method were used for predicting the rate of probiotic viability based on three levels of pH and time. The results showed that GPR has the lowest error. The mean absolute percentage error (MAPE), root mean absolute error (RMSE) and coefficient of determination (R2) for GPR and MLP models were 1.49 ± 0.40, 0.21 ± 0.03, 0.98 ± 0.05 and 6.66 ± 0.98, 0.83 ± 0.23 0.82 ± 0.09, respectively. So, the GPR model can be reliably used as a useful method to predict the probiotic viability in similar cases.
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Affiliation(s)
- Aref Zibaei-Rad
- Department of Horticultural Science, Faculty of Agriculture, Agricultural Sciences and Natural Resources University of Khuzestan, P.O. Box: 6341773637, Mollasani, Iran
| | - Mostafa Rahmati-Joneidabad
- Department of Horticultural Science, Faculty of Agriculture, Agricultural Sciences and Natural Resources University of Khuzestan, P.O. Box: 6341773637, Mollasani, Iran.
| | - Behrooz Alizadeh Behbahani
- Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, P.O. Box: 6341773637, Mollasani, Iran
| | - Morteza Taki
- Department of Agricultural Machinery and Mechanization Engineering, Faculty of Agricultural Engineering and Rural Development, Agricultural Sciences and Natural Resources University of Khuzestan, P.O. Box: 6341773637, Mollasani, Iran
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Barzegar H, Alizadeh Behbahani B, Mirzaei A, Ghodsi Sheikhjan M. Assessing the protection mechanisms against Enterobacter aerogenes by analyzing aggregation, adherence, antagonistic activity, and safety properties of potentially probiotic strain Lactobacillus brevis G145. Microb Pathog 2023:106175. [PMID: 37244488 DOI: 10.1016/j.micpath.2023.106175] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2023] [Revised: 05/24/2023] [Accepted: 05/25/2023] [Indexed: 05/29/2023]
Abstract
The aim of this study was to evaluate the probiotic potential of Lactobacillus brevis G145 isolated from traditional Khiki cheese, analyzing pH and bile resistance, physicochemical properties of the strain (hydrophobicity, auto- and co-aggregation), cholesterol removal, hydroxyl radical scavenging activity, adhesion ability to Caco-2 cells monolayer, and adhesion competition on Enterobacter aerogenes (competition, inhibition and replacement assays). Also, DNase, haemolytic activity, biogenic amine production and antibiotic susceptibility was investigated. L. brevis G145 was resistant to acidic pHs, bile salts, and simulated gastrointestinal conditions, and showed remarkable cell surface hydrophobicity (49.56%), co-aggregation (28.90%), auto-aggregation (34.10%), adhesion (9.40%), cholesterol removal (45.50%), and antioxidant (52.19%) properties. According to the results of well diffusion agar and disc diffusion agar tests, the highest and lowest inhibition zones were accounted for Staphylococcus aureus and Enterobacter aerogenes, respectively. The isolate did not show haemolytic, DNAse, and biogenic amine production properties. It was sensitive to antibiotics erythromycin, ciprofloxacin, and chloramphenicol, and semi-sensitive to imipenem, ampicillin, nalidixic acid, and nitrofurantoin. According to the findings of probiotic tests L. brevis G145 can be used as a in the food industry.
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Affiliation(s)
- Hassan Barzegar
- Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, P.O. Box: 6341773637, Mollasani, Iran.
| | - Behrooz Alizadeh Behbahani
- Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, P.O. Box: 6341773637, Mollasani, Iran
| | - Abbas Mirzaei
- Department of Agricultural Economics, Faculty of Agricultural Engineering and Rural Development, Agricultural Sciences and Natural Resources University of Khuzestan, P.O. Box: 6341773637, Mollasani, Iran
| | - Mitra Ghodsi Sheikhjan
- Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, P.O. Box: 6341773637, Mollasani, Iran
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Li H, Wang L, Nie L, Liu X, Fu J. Sensitivity Intensified Ninhydrin-Based Chromogenic System by Ethanol-Ethyl Acetate: Application to Relative Quantitation of GABA. Metabolites 2023; 13:metabo13020283. [PMID: 36837902 PMCID: PMC9966720 DOI: 10.3390/metabo13020283] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2022] [Revised: 02/07/2023] [Accepted: 02/12/2023] [Indexed: 02/18/2023] Open
Abstract
Gamma-aminobutyric acid (GABA) is a functional metabolite in various organisms. Herein, a sensitivity intensified ninhydrin-based chromogenic system (SINICS), achieved by ethanol and ethyl acetate, is described for the reliable relative quantitation of GABA. A 2.9 mL SINICS kit comprises 1% ninhydrin, 40% ethanol, 25% ethyl acetate, and 35 μL 0.2 M sodium acetate buffer (pH 5.0). In practice, following the addition of a 0.1 mL sample to the kit, the chromogenic reaction is completed by heating at 70 °C for 30 min. The kit increased the color development sensitivity of L-glutamic acid and GABA, with the detection limits being reduced from 20 mM and 200 mM to 5 mM and 20 mM, respectively. The chromophore was stable for at least 2 h at room temperature, which was sufficient for a routine colorimetric analysis. The absorbance at 570 nm with the deduction of background directly represents the content of amino acid. For a proof-of-concept, the SINICS was adopted to optimize the GABA fermentation process of Levilactobacillus brevis CD0817. The results demonstrated that SINICS is an attractive alternative to the available ninhydrin-based colorimetric methods.
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Affiliation(s)
- Haixing Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China
| | - Lingqin Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China
| | - Lijuan Nie
- Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China
| | - Xiaohua Liu
- Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China
| | - Jinheng Fu
- Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China
- Correspondence:
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Zanganeh H, Mortazavi SA, Shahidi F, Alizadeh Behbahani B. Evaluation of the chemical and antibacterial properties of Citrus paradise essential oil and its application in Lallemantia iberica seed mucilage edible coating to improve the physicochemical, microbiological and sensory properties of lamb during refrigerated storage. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01129-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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Falah F, Zareie Z, Vasiee A, Tabatabaee Yazdi F, Mortazavi SA, Alizadeh Behbahani B. Production of synbiotic ice-creams with Lactobacillus brevis PML1 and inulin: functional characteristics, probiotic viability, and sensory properties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01119-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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