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Zhang J, Ren L, Zhang L, Gong Y, Xu T, Wang X, Guo C, Zhai L, Yu X, Li Y, Zhu P, Chen R, Jing X, Jing G, Zhou S, Xu M, Wang C, Niu C, Ge Y, Ma B, Shang G, Cui Y, Yao S, Xu J. Single-cell rapid identification, in situ viability and vitality profiling, and genome-based source-tracking for probiotics products. IMETA 2023; 2:e117. [PMID: 38867931 PMCID: PMC10989769 DOI: 10.1002/imt2.117] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/14/2023] [Revised: 04/22/2023] [Accepted: 05/07/2023] [Indexed: 06/14/2024]
Abstract
Rapid expansion of the probiotics industry demands fast, sensitive, comprehensive, and low-cost strategies for quality assessment. Here, we introduce a culture-free, one-cell-resolution, phenome-genome-combined strategy called Single-Cell Identification, Viability and Vitality tests, and Source-tracking (SCIVVS). For each cell directly extracted from the product, the fingerprint region of D2O-probed single-cell Raman spectrum (SCRS) enables species-level identification with 93% accuracy, based on a reference SCRS database from 21 statutory probiotic species, whereas the C-D band accurately quantifies viability, metabolic vitality plus their intercellular heterogeneity. For source-tracking, single-cell Raman-activated Cell Sorting and Sequencing can proceed, producing indexed, precisely one-cell-based genome assemblies that can reach ~99.40% genome-wide coverage. Finally, we validated an integrated SCIVVS workflow with automated SCRS acquisition where the whole process except sequencing takes just 5 h. As it is >20-fold faster, >10-time cheaper, vitality-revealing, heterogeneity-resolving, and automation-prone, SCIVVS is a new technological and data framework for quality assessment of live-cell products.
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Affiliation(s)
- Jia Zhang
- Single‐Cell Center, CAS Key Laboratory of Biofuels, Shandong Key Laboratory of Energy Genetics, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of SciencesQingdaoShandongChina
- Shandong Energy InstituteQingdaoShandongChina
- Qingdao New Energy Shandong LaboratoryQingdaoShandongChina
- University of Chinese Academy of SciencesBeijingChina
| | - Lihui Ren
- Single‐Cell Center, CAS Key Laboratory of Biofuels, Shandong Key Laboratory of Energy Genetics, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of SciencesQingdaoShandongChina
- Shandong Energy InstituteQingdaoShandongChina
- Qingdao New Energy Shandong LaboratoryQingdaoShandongChina
- College of Information Science & EngineeringOcean University of ChinaQingdaoShandongChina
| | - Lei Zhang
- Single‐Cell Center, CAS Key Laboratory of Biofuels, Shandong Key Laboratory of Energy Genetics, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of SciencesQingdaoShandongChina
- Shandong Energy InstituteQingdaoShandongChina
- Qingdao New Energy Shandong LaboratoryQingdaoShandongChina
- Qingdao Branch of China United Network Communications Co., Ltd.QingdaoShandongChina
| | - Yanhai Gong
- Single‐Cell Center, CAS Key Laboratory of Biofuels, Shandong Key Laboratory of Energy Genetics, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of SciencesQingdaoShandongChina
- Shandong Energy InstituteQingdaoShandongChina
- Qingdao New Energy Shandong LaboratoryQingdaoShandongChina
- University of Chinese Academy of SciencesBeijingChina
| | - Teng Xu
- Single‐Cell Center, CAS Key Laboratory of Biofuels, Shandong Key Laboratory of Energy Genetics, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of SciencesQingdaoShandongChina
- Shandong Energy InstituteQingdaoShandongChina
- Qingdao New Energy Shandong LaboratoryQingdaoShandongChina
- University of Chinese Academy of SciencesBeijingChina
| | - Xiaohang Wang
- Single‐Cell Center, CAS Key Laboratory of Biofuels, Shandong Key Laboratory of Energy Genetics, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of SciencesQingdaoShandongChina
- Shandong Energy InstituteQingdaoShandongChina
- Qingdao New Energy Shandong LaboratoryQingdaoShandongChina
- University of Chinese Academy of SciencesBeijingChina
| | - Cheng Guo
- Eastsea Pharma Co., Ltd.QingdaoShandongChina
| | - Lei Zhai
- China National Research Institute of Food and Fermentation Industries Co., Ltd., China Center of Industrial Culture CollectionBeijingChina
| | - Xuejian Yu
- China National Research Institute of Food and Fermentation Industries Co., Ltd., China Center of Industrial Culture CollectionBeijingChina
| | - Ying Li
- Qingdao Single‐Cell Biotech. Co., Ltd.QingdaoShandongChina
| | - Pengfei Zhu
- Single‐Cell Center, CAS Key Laboratory of Biofuels, Shandong Key Laboratory of Energy Genetics, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of SciencesQingdaoShandongChina
- Qingdao Single‐Cell Biotech. Co., Ltd.QingdaoShandongChina
| | - Rongze Chen
- Single‐Cell Center, CAS Key Laboratory of Biofuels, Shandong Key Laboratory of Energy Genetics, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of SciencesQingdaoShandongChina
- Shandong Energy InstituteQingdaoShandongChina
- Qingdao New Energy Shandong LaboratoryQingdaoShandongChina
- University of Chinese Academy of SciencesBeijingChina
| | - Xiaoyan Jing
- Single‐Cell Center, CAS Key Laboratory of Biofuels, Shandong Key Laboratory of Energy Genetics, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of SciencesQingdaoShandongChina
- Shandong Energy InstituteQingdaoShandongChina
- Qingdao New Energy Shandong LaboratoryQingdaoShandongChina
- University of Chinese Academy of SciencesBeijingChina
| | - Gongchao Jing
- Single‐Cell Center, CAS Key Laboratory of Biofuels, Shandong Key Laboratory of Energy Genetics, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of SciencesQingdaoShandongChina
- Shandong Energy InstituteQingdaoShandongChina
- Qingdao New Energy Shandong LaboratoryQingdaoShandongChina
- University of Chinese Academy of SciencesBeijingChina
| | - Shiqi Zhou
- Single‐Cell Center, CAS Key Laboratory of Biofuels, Shandong Key Laboratory of Energy Genetics, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of SciencesQingdaoShandongChina
- Shandong Energy InstituteQingdaoShandongChina
- Qingdao New Energy Shandong LaboratoryQingdaoShandongChina
| | - Mingyue Xu
- Single‐Cell Center, CAS Key Laboratory of Biofuels, Shandong Key Laboratory of Energy Genetics, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of SciencesQingdaoShandongChina
- Shandong Energy InstituteQingdaoShandongChina
- Qingdao New Energy Shandong LaboratoryQingdaoShandongChina
| | - Chen Wang
- Single‐Cell Center, CAS Key Laboratory of Biofuels, Shandong Key Laboratory of Energy Genetics, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of SciencesQingdaoShandongChina
- Shandong Energy InstituteQingdaoShandongChina
- Qingdao New Energy Shandong LaboratoryQingdaoShandongChina
| | | | - Yuanyuan Ge
- China National Research Institute of Food and Fermentation Industries Co., Ltd., China Center of Industrial Culture CollectionBeijingChina
| | - Bo Ma
- Single‐Cell Center, CAS Key Laboratory of Biofuels, Shandong Key Laboratory of Energy Genetics, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of SciencesQingdaoShandongChina
- Shandong Energy InstituteQingdaoShandongChina
- Qingdao New Energy Shandong LaboratoryQingdaoShandongChina
- University of Chinese Academy of SciencesBeijingChina
| | | | - Yunlong Cui
- Eastsea Pharma Co., Ltd.QingdaoShandongChina
| | - Su Yao
- China National Research Institute of Food and Fermentation Industries Co., Ltd., China Center of Industrial Culture CollectionBeijingChina
| | - Jian Xu
- Single‐Cell Center, CAS Key Laboratory of Biofuels, Shandong Key Laboratory of Energy Genetics, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of SciencesQingdaoShandongChina
- Shandong Energy InstituteQingdaoShandongChina
- Qingdao New Energy Shandong LaboratoryQingdaoShandongChina
- University of Chinese Academy of SciencesBeijingChina
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2
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Kruasuwan W, Jenjaroenpun P, Arigul T, Chokesajjawatee N, Leekitcharoenphon P, Foongladda S, Wongsurawat T. Nanopore Sequencing Discloses Compositional Quality of Commercial Probiotic Feed Supplements. Sci Rep 2023; 13:4540. [PMID: 36941307 PMCID: PMC10027865 DOI: 10.1038/s41598-023-31626-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2022] [Accepted: 03/15/2023] [Indexed: 03/23/2023] Open
Abstract
The market for the application of probiotics as a livestock health improvement supplement has increased in recent years. However, most of the available products are quality-controlled using low-resolution techniques and un-curated databases, resulting in misidentification and incorrect product labels. In this work, we deployed two workflows and compared results obtained by full-length 16S rRNA genes (16S) and metagenomic (Meta) data to investigate their reliability for the microbial composition of both liquid and solid forms of animal probiotic products using Oxford Nanopore long-read-only (without short-read). Our result revealed that 16S amplicon data permits to detect the bacterial microbiota even with the low abundance in the samples. Moreover, the 16S approach has the potential to provide species-level resolution for prokaryotes but not for assessing yeast communities. Whereas, Meta data has more power to recover of high-quality metagenome-assembled genomes that enables detailed exploration of both bacterial and yeast populations, as well as antimicrobial resistance genes, and functional genes in the population. Our findings clearly demonstrate that implementing these workflows with long-read-only monitoring could be applied to assessing the quality and safety of probiotic products for animals and evaluating the quality of probiotic products on the market. This would benefit the sustained growth of the livestock probiotic industry.
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Affiliation(s)
- Worarat Kruasuwan
- Division of Medical Bioinformatics, Research Department, Faculty of Medicine Siriraj Hospital, Mahidol University, Bangkok, Thailand
- Siriraj Long-Read Lab (Si-LoL), Faculty of Medicine Siriraj Hospital, Mahidol University, Bangkok, Thailand
| | - Piroon Jenjaroenpun
- Division of Medical Bioinformatics, Research Department, Faculty of Medicine Siriraj Hospital, Mahidol University, Bangkok, Thailand
- Siriraj Long-Read Lab (Si-LoL), Faculty of Medicine Siriraj Hospital, Mahidol University, Bangkok, Thailand
- Department of Biomedical Informatics, University of Arkansas for Medical Sciences, Little Rock, AR, USA
| | - Tantip Arigul
- Division of Medical Bioinformatics, Research Department, Faculty of Medicine Siriraj Hospital, Mahidol University, Bangkok, Thailand
- Siriraj Long-Read Lab (Si-LoL), Faculty of Medicine Siriraj Hospital, Mahidol University, Bangkok, Thailand
| | - Nipa Chokesajjawatee
- National Center for Genetic Engineering and Biotechnology (BIOTEC), 113 Thailand Science Park, Phahonyothin Road, Khlong Nueng, Khlong Luang, Pathum Thani, Thailand
| | - Pimlapas Leekitcharoenphon
- Research Group for Genomic Epidemiology, National Food Institute, Technical University of Denmark, 2800, Kgs. Lyngby, Denmark
| | - Suporn Foongladda
- Department of Microbiology, Faculty of Medicine Siriraj Hospital, Mahidol University, Bangkok, Thailand
| | - Thidathip Wongsurawat
- Division of Medical Bioinformatics, Research Department, Faculty of Medicine Siriraj Hospital, Mahidol University, Bangkok, Thailand.
- Siriraj Long-Read Lab (Si-LoL), Faculty of Medicine Siriraj Hospital, Mahidol University, Bangkok, Thailand.
- Department of Biomedical Informatics, University of Arkansas for Medical Sciences, Little Rock, AR, USA.
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3
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Gao X, Yu J, Chang L, Wang Y, Sun X, Mu G, Qian F. In vitro antibacterial activity of Bacillus coagulans T242 on Caco-2 cells infected with Salmonella Typhimurium. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102512] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/27/2023]
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4
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Liang D, Wu F, Zhou D, Tan B, Chen T. Commercial probiotic products in public health: current status and potential limitations. Crit Rev Food Sci Nutr 2023; 64:6455-6476. [PMID: 36688290 DOI: 10.1080/10408398.2023.2169858] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Abstract
Consumption of commercial probiotics for health improvement and disease treatment has increased in popularity among the public in recent years. The local shops and pharmacies are brimming with various probiotic products such as probiotic food, dietary supplement and pharmaceuticals that herald a range of health benefits, from nutraceutical benefits to pharmaceutical effects. However, although the probiotic market is expanding rapidly, there is increasing evidence challenging it. Emerging insights from microbiome research and public health demonstrate several potential limitations of the natural properties, regulatory frameworks, and market consequences of commercial probiotics. In this review, we highlight the potential safety and performance issues of the natural properties of commercial probiotics, from the genetic level to trait characteristics and probiotic properties and further to the probiotic-host interaction. Besides, the diverse regulatory frameworks and confusing probiotic guidelines worldwide have led to product consequences such as pathogenic contamination, overstated claims, inaccurate labeling and counterfeit trademarks for probiotic products. Here, we propose a plethora of available methods and strategies related to strain selection and modification, safety and efficacy assessment, and some recommendations for regulatory agencies to address these limitations to guarantee sustainability and progress in the probiotic industry and improve long-term public health and development.
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Affiliation(s)
- Dingfa Liang
- Department of Obstetrics and Gynecology, The Second Affiliated Hospital of Nanchang University, Nanchang, Jiangxi, PR China
- Queen Mary School, Nanchang University, Nanchang, China
| | - Fei Wu
- Department of Obstetrics and Gynecology, The Second Affiliated Hospital of Nanchang University, Nanchang, Jiangxi, PR China
| | - Dexi Zhou
- National Engineering Research Centre for Bioengineering Drugs and Technologies, Institute of Translational Medicine, Nanchang University, Nanchang, China
| | - Buzhen Tan
- Department of Obstetrics and Gynecology, The Second Affiliated Hospital of Nanchang University, Nanchang, Jiangxi, PR China
| | - Tingtao Chen
- Department of Obstetrics and Gynecology, The Second Affiliated Hospital of Nanchang University, Nanchang, Jiangxi, PR China
- National Engineering Research Centre for Bioengineering Drugs and Technologies, Institute of Translational Medicine, Nanchang University, Nanchang, China
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5
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Isolation and probiotic potential of lactic acid bacteria from swine feces for feed additive composition. Arch Microbiol 2021; 204:61. [PMID: 34940898 PMCID: PMC8702511 DOI: 10.1007/s00203-021-02700-0] [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: 06/10/2021] [Revised: 11/08/2021] [Accepted: 11/09/2021] [Indexed: 12/05/2022]
Abstract
Animal microbiota is becoming an object of interest as a source of beneficial bacteria for commercial use. Moreover, the escalating problem of bacterial resistance to antibiotics is threatening animals and humans; therefore, in the last decade intensive search for alternative antimicrobials has been observed. In this study, lactic acid bacteria (LAB) were isolated from suckling and weaned pigs feces (376) and characterized to determine their functional properties and usability as pigs additives. Selection of the most promising LAB was made after each stage of research. Isolates were tested for their antimicrobial activity (376) and susceptibility to antibiotics (71). Selected LAB isolates (41) were tested for the production of organic acids, enzymatic activity, cell surface hydrophobicity and survival in gastrointestinal tract. Isolates selected for feed additive (5) were identified by MALDI-TOF mass spectrometry and partial sequence analysis of 16S rRNA gene, represented by Lentilactobacillus, Lacticaseibacillus (both previously classified as Lactobacillus) and Pediococcus genus. Feed additive prototype demonstrated high viability after lyophilization and during storage at 4 °C and − 20 °C for 30 days. Finally, feed additive was tested for survival in simulated alimentary tract of pigs, showing viability at the sufficient level to colonize the host. Studies are focused on obtaining beneficial strains of LAB with probiotic properties for pigs feed additive.
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6
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Mazzantini D, Calvigioni M, Celandroni F, Lupetti A, Ghelardi E. Spotlight on the Compositional Quality of Probiotic Formulations Marketed Worldwide. Front Microbiol 2021; 12:693973. [PMID: 34354690 PMCID: PMC8329331 DOI: 10.3389/fmicb.2021.693973] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2021] [Accepted: 06/29/2021] [Indexed: 11/13/2022] Open
Abstract
On the worldwide market, a great number of probiotic formulations are available to consumers as drugs, dietary supplements, and functional foods. For exerting their beneficial effects on host health, these preparations should contain a sufficient amount of the indicated living microbes and be pathogen-free to be safe. Therefore, the contained microbial species and their amount until product expiry are required to be accurately reported on the labels. While commercial formulations licensed as drugs are subjected to rigorous quality controls, less stringent regulations are generally applied to preparations categorized as dietary supplements and functional foods. Many reports indicated that the content of several probiotic formulations does not always correspond to the label claims in terms of microbial identification, number of living organisms, and purity, highlighting the requirement for more stringent quality controls by manufacturers. The main focus of this review is to provide an in-depth overview of the microbiological quality of probiotic formulations commercialized worldwide. Many incongruences in the compositional quality of some probiotic formulations available on the worldwide market were highlighted. Even if manufacturers carry at least some of the responsibility for these inconsistencies, studies that analyze probiotic products should be conducted following recommended and up-to-date methodologies.
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Affiliation(s)
- Diletta Mazzantini
- Department of Translational Research and New Technologies in Medicine and Surgery, University of Pisa, Pisa, Italy
| | - Marco Calvigioni
- Department of Translational Research and New Technologies in Medicine and Surgery, University of Pisa, Pisa, Italy
| | - Francesco Celandroni
- Department of Translational Research and New Technologies in Medicine and Surgery, University of Pisa, Pisa, Italy
| | - Antonella Lupetti
- Department of Translational Research and New Technologies in Medicine and Surgery, University of Pisa, Pisa, Italy
| | - Emilia Ghelardi
- Department of Translational Research and New Technologies in Medicine and Surgery, University of Pisa, Pisa, Italy.,Research Center Nutraceuticals and Food for Health-Nutrafood, University of Pisa, Pisa, Italy
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7
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Zommiti M, Feuilloley MGJ, Connil N. Update of Probiotics in Human World: A Nonstop Source of Benefactions till the End of Time. Microorganisms 2020; 8:E1907. [PMID: 33266303 PMCID: PMC7760123 DOI: 10.3390/microorganisms8121907] [Citation(s) in RCA: 71] [Impact Index Per Article: 17.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2020] [Revised: 11/23/2020] [Accepted: 11/23/2020] [Indexed: 02/06/2023] Open
Abstract
Lactic acid bacteria (LAB) are known for their biotechnological potential. Moreover, LAB are distinguished by amazing criteria: Adjusting the intestinal environment, inhibiting pathogenic microbes in the gastrointestinal tract, ability to reduce pathogen adhesion activity, improving the balance of the microbiota inside the intestine, capabilities of regulating intestinal mucosal immunity, and maintaining intestinal barrier function. The escalating number of research and studies about beneficial microorganisms and their impact on promoting health has attracted a big interest in the last decades. Since antiquity, various based fermented products of different kinds have been utilized as potential probiotic products. Nevertheless, the current upsurge in consumers' interest in bioalternatives has opened new horizons for the probiotic field in terms of research and development. The present review aims at shedding light on the world of probiotics, a continuous story of astonishing success in various fields, in particular, the biomedical sector and pharmaceutical industry, as well as to display the importance of probiotics and their therapeutic potential in purpose to compete for sturdy pathogens and to struggle against diseases and acute infections. Shadows and future trends of probiotics use are also discussed.
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Affiliation(s)
- Mohamed Zommiti
- Unité de Protéomique Fonctionnelle et Potentiel Nutraceutique de la Biodiversité de Tunisie, Institut Supérieur des Sciences Biologiques Appliquées de Tunis, Université Tunis El-Manar, Tunis 1006, Tunisia
| | - Marc G. J. Feuilloley
- Laboratoire de Microbiologie Signaux et Microenvironnement (LMSM) EA 4312, Université de Rouen Normandie, Normandie Université, F-27000 Evreux, France; (M.G.J.F.); (N.C.)
| | - Nathalie Connil
- Laboratoire de Microbiologie Signaux et Microenvironnement (LMSM) EA 4312, Université de Rouen Normandie, Normandie Université, F-27000 Evreux, France; (M.G.J.F.); (N.C.)
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8
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James A, Wang Y. Characterization, health benefits and applications of fruits and vegetable probiotics. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2019.1652693] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Armachius James
- Beijing Advanced Innovation Centre for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, P.R. China
| | - Yousheng Wang
- Beijing Advanced Innovation Centre for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, P.R. China
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9
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Jung J, Kim S, Lee JY, Yoon S, You S, Kim SH. Multifunctional properties of Lactobacillus plantarum strains WiKim83 and WiKim87 as a starter culture for fermented food. Food Sci Nutr 2019; 7:2505-2516. [PMID: 31428338 PMCID: PMC6694436 DOI: 10.1002/fsn3.1075] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2019] [Revised: 05/07/2019] [Accepted: 05/08/2019] [Indexed: 01/04/2023] Open
Abstract
This study aimed to evaluate the safety (hemolysis and enzyme activity), probiotic properties (gastrointestinal tract tolerance, adhesion, hydrophobicity, and auto-aggregation), and functional characteristics (antimicrobial, antioxidant, and β-galactosidase activities) of lactic acid bacteria (LAB), isolated from kimchi, in order to select a multifunctional LAB strain for starter culture in fermented food. The five isolated strains included Lactobacillus plantarum WiKim83, L. plantarum WiKim84, Pediococcus pentosaceus WiKim85, P. pentosaceus WiKim86, and L. plantarum WiKim87, as identified by 16S rRNA gene sequence analysis; they were confirmed to be nonhemolytic and not able to produce β-glucuronidase, a carcinogenic enzyme. Probiotic properties of the five LAB strains were evaluated relative to those of commercial Lactobacillus rhamnosus GG, and results revealed probiotic potential of three strains (L. plantarum WiKim83, L. plantarum WiKim84, and L. plantarum WiKim87) to be superior. L. plantarum WiKim84 showed high antimicrobial activity against pathogens, and L. plantarum WiKim83 exhibited the highest antioxidant and β-galactosidase activities. Based on the probiotic and functional properties, the main characteristics of each strain were highlighted and two of them, L. plantarum WiKim83 and L. plantarum WiKim87, were selected as the most potent by principal component analysis. These strains showed antimicrobial, β-galactosidase, and antioxidant activities, which recommend their suitability as starter culture in various fermented foods.
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Affiliation(s)
- Ji‐Hye Jung
- Hygienic Safety and Analysis CenterWorld Institute of KimchiGwangjuKorea
| | - Su‐Ji Kim
- Hygienic Safety and Analysis CenterWorld Institute of KimchiGwangjuKorea
| | - Jae Yong Lee
- Hygienic Safety and Analysis CenterWorld Institute of KimchiGwangjuKorea
| | - So‐Ra Yoon
- Hygienic Safety and Analysis CenterWorld Institute of KimchiGwangjuKorea
| | - Su‐Yeon You
- Hygienic Safety and Analysis CenterWorld Institute of KimchiGwangjuKorea
| | - Sung Hyun Kim
- Hygienic Safety and Analysis CenterWorld Institute of KimchiGwangjuKorea
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10
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Evaluation of the Treatment Effect of Aloe vera Fermentation in Burn Injury Healing Using a Rat Model. Mediators Inflamm 2019; 2019:2020858. [PMID: 30837795 PMCID: PMC6374857 DOI: 10.1155/2019/2020858] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2018] [Accepted: 10/28/2018] [Indexed: 11/18/2022] Open
Abstract
Burn injury is a growing medical problem associated with public health, and few effective agents are available for treatment of this disease. In the present study, a burn injury rat model was developed and the accelerated effect of Aloe vera fermentation on burn injury healing was evaluated. Our results indicated that Aloe vera fermentation could markedly reduce the DPPH (56.12%), O2·− (93.5%), ·OH (76.12%), Fe2+ chelation (82%), and oxygen-reduction activity (0.28 μg/ml) and significantly inhibited the growth of pathogens S. typhimurium ATCC 13311 (inhibition zone diameter: 14 mm), S. enteritidis ATCC13076 (IZD: 13 mm), S. flexneri ATCC 12022 (IZD: 18 mm), E. coli 44102 (IZD: 10 mm), L. monocytogenes ATCC 19111 (IZD: 18 mm), S. dysenteriae 301 (IZD: 20 mm), S. aureus COWAN1 (IZD: 19 mm), and P. acnes ATCC 11827 (IZD: 25 mm) in vitro. The in vivo results indicated that Aloe vera fermentation produced more eosinophils and fibroblasts and less vessel proliferation compared with the model group on the 14th day, which had greatly accelerated burn injury healing via shedding of the scab and promoting hair growth. ELISA results indicated that Aloe vera fermentation had significantly reduced the production of proinflammatory factors TNF-α and IL-1β (p < 0.05) and greatly enhanced the yield of anti-inflammatory factor IL-4 in animal serum (p < 0.05). In addition, the high-throughput sequencing results indicated that Aloe vera fermentation obviously increased the percentage of Firmicutes (65.86% vs. 49.76%), while reducing the number of Bacteroidetes (27.60% vs. 45.15%) compared with the M group at the phylum level. At the genus level, Aloe vera fermentation increased the probiotic bacteria Lactobacillus (3.13% vs. 2.09%) and reduced the pathogens Prevotella (10.60% vs.18.24%) and Blautia (2.91% vs. 16.41%) compared with the M group. Therefore, we concluded that the use of Aloe vera fermentation significantly accelerates burn injury healing via reduction of the severity of inflammation and through modification of gut microbiota.
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11
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Sniffen JC, McFarland LV, Evans CT, Goldstein EJC. Choosing an appropriate probiotic product for your patient: An evidence-based practical guide. PLoS One 2018; 13:e0209205. [PMID: 30586435 PMCID: PMC6306248 DOI: 10.1371/journal.pone.0209205] [Citation(s) in RCA: 116] [Impact Index Per Article: 19.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2018] [Accepted: 11/30/2018] [Indexed: 12/19/2022] Open
Abstract
INTRODUCTION Clinicians and patients face a daunting task when choosing the most appropriate probiotic for their specific needs. Available preparations encompass a diverse and continuously expanding product base, with most available products lacking evidence-based trials that support their use. Even when evidence exists, not all probiotic products are equally effective for all disease prevention or treatment indications. At this point in time, drug regulatory agencies offer limited assistance with regard to guidance and oversight in most countries, including the U.S. METHODS We reviewed the current medical literature and sources on the internet to survey the types of available probiotic products and to determine which probiotics had evidence-based efficacy data. Standard medical databases from inception to June 2018 were searched and discussions with experts in the field were conducted. We graded the strength of the evidence for probiotics having multiple, randomized controlled trials and developed a guide for the practical selection of current probiotic products for specific uses. RESULTS We found the efficacy of probiotic products is both strain-specific and disease-specific. Important factors involved in choosing the appropriate probiotic include matching the strain(s) with the targeted disease or condition, type of formulation, dose used and the source (manufacturing quality control and shelf-life). While we found many probiotic products lacked confirmatory trials, we found sufficient evidence for 22 different types of probiotics from 249 trials to be included. For example, several types of probiotics had strong evidence for the prevention of antibiotic-associated diarrhea [Saccharomyces boulardii I-745, a three-strain mixture (Lactobacillus acidophilus CL1285, L. casei Lbc80r, L. rhamnosus CLR2) and L. casei DN114001]. Strong evidence was also found for four types of probiotics for the prevention of a variety of other diseases/conditions (enteral-feed associated diarrhea, travellers' diarrhea, necrotizing enterocolits and side-effects associated with H. pylori treatments. The evidence was most robust for the treatment of pediatric acute diarrhea based on 59 trials (7 types of probiotics have strong efficacy), while an eight-strain multi-strain mixture showed strong efficacy for inflammatory bowel disease and two types of probiotics had strong efficacy for irritable bowel disease. Of the 22 types of probiotics reviewed, 15 (68%) had strong-moderate evidence for efficacy for at least one type of disease. CONCLUSION The choice of an appropriate probiotic is multi-factored, based on the mode and type of disease indication and the specific efficacy of probiotic strain(s), as well as product quality and formulation. TRIAL REGISTRATION This review was registered with PROSPERO: CRD42018103979.
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Affiliation(s)
- Jason C. Sniffen
- Department of Internal Medicine, Infectious Disease Section, Florida Hospital Orlando, Orlando, FL, United States of America
| | - Lynne V. McFarland
- Department of Medicinal Chemistry, School of Pharmacy, University of Washington Medical Center, Seattle, Washington United States of America
| | - Charlesnika T. Evans
- Department of Preventive Medicine and Center for Healthcare Studies, Feinberg School of Medicine, Northwestern University, Chicago, IL, United States of America
- Department of Veterans Affairs (VA), Center of Innovation of Complex Chronic Healthcare (CINCCH), Edward Hines, Jr. VA Hospital, Hines, IL, United States of America
| | - Ellie J. C. Goldstein
- RM Alden Research Laboratory and David Geffen School of Medicine at UCLA, Los Angeles, CA, United States of America
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Zhu X, Huang F, Xiang X, Fan M, Chen T. Evaluation of the potential of chicoric acid as a natural food antioxidant. Exp Ther Med 2018; 16:3651-3657. [PMID: 30233721 PMCID: PMC6143839 DOI: 10.3892/etm.2018.6596] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2018] [Accepted: 07/13/2018] [Indexed: 12/17/2022] Open
Abstract
Dietary fat is important for human health, while its excessive consumption or the oxidation of lipids may cause various diseases. In the present study, the potential of chicoric acid (CA) as a natural food antioxidant was evaluated. To evaluate this, spectrophotometry analysis measured CA antioxidant activity, the analytical method of the sanitary standard of edible lard and rapeseed oil measured CA anti-oil oxidation, the Oxford cup method measured CA anti-microbial activity, Oil red O staining assessed intracellular triglycerides following CA administration, and RT-qPCR analysis and ELISA assessed CA anti-inflammatory activity. The results indicated that CA had a marked scavenging capacity for the 2,2-diphenyl-1-picrylhydrazyl radical, as well as a reductive action, and after incubation for 5 days, 0.05% CA achieved a significantly higher peroxide value than 0.02% tert-butylhydroquinone used as a reference (P<0.05). In addition, 160 nM CA inhibited the growth of a variety of common pathogenic microbes in humans, significantly inhibited fat droplet formation (P<0.05) and reduced the production of interleukin-1β and tumor necrosis factor-α in a dose-dependent manner (P<0.05). Therefore, functional foods containing CA may be used as natural antioxidant supplements to prevent the oxidation of oil and protect human health.
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Affiliation(s)
- Xueliang Zhu
- State Key Laboratory of Advanced Technology for Materials Synthesis and Processing, Wuhan University of Technology, Wuhan, Hubei 430070, P.R. China
- Oil Crops Research Institute of The Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, Hubei 430062, P.R. China
| | - Fenghong Huang
- Oil Crops Research Institute of The Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, Hubei 430062, P.R. China
| | - Xia Xiang
- Oil Crops Research Institute of The Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, Hubei 430062, P.R. China
| | - Min Fan
- Institute of Clinical Nutrition, The Xinjiang Uygur Autonomous Region People's Hospital, Urumqi, Xinjiang Uygur 830000, P.R. China
| | - Tingtao Chen
- Institute of Translational Medicine, Nanchang University, Nanchang, Jiangxi 330031, P.R. China
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Qiao H, Zhang X, Shi H, Song Y, Bian C, Guo A. Assessment of the physicochemical properties and bacterial composition of Lactobacillus plantarum and Enterococcus faecium-fermented Astragalus membranaceus using single molecule, real-time sequencing technology. Sci Rep 2018; 8:11862. [PMID: 30089930 PMCID: PMC6082834 DOI: 10.1038/s41598-018-30288-x] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2018] [Accepted: 07/06/2018] [Indexed: 12/20/2022] Open
Abstract
We investigated if fermentation with probiotic cultures could improve the production of health-promoting biological compounds in Astragalus membranaceus. We tested the probiotics Enterococcus faecium, Lactobacillus plantarum and Enterococcus faecium + Lactobacillus plantarum and applied PacBio single molecule, real-time sequencing technology (SMRT) to evaluate the quality of Astragalus fermentation. We found that the production rates of acetic acid, methylacetic acid, aethyl acetic acid and lactic acid using E. faecium + L. plantarum were 1866.24 mg/kg on day 15, 203.80 mg/kg on day 30, 996.04 mg/kg on day 15, and 3081.99 mg/kg on day 20, respectively. Other production rates were: polysaccharides, 9.43%, 8.51%, and 7.59% on day 10; saponins, 19.6912 mg/g, 21.6630 mg/g and 20.2084 mg/g on day 15; and flavonoids, 1.9032 mg/g, 2.0835 mg/g, and 1.7086 mg/g on day 20 using E. faecium, L. plantarum and E. faecium + L. plantarum, respectively. SMRT was used to analyze microbial composition, and we found that E. faecium and L. plantarum were the most prevalent species after fermentation for 3 days. E. faecium + L. plantarum gave more positive effects than single strains in the Astragalus solid state fermentation process. Our data demonstrated that the SMRT sequencing platform is applicable to quality assessment of Astragalus fermentation.
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Affiliation(s)
- Hongxing Qiao
- The State Key Laboratory of Agricultural Microbiology, College of Veterinary Medicine, Huazhong Agricultural University, Wuhan, 430070, China.,College of Veterinary Medicine, Henan University of Animal Husbandry and Economy, Zhengzhou, 450046, China
| | - Xiaojing Zhang
- College of Veterinary Medicine, Henan University of Animal Husbandry and Economy, Zhengzhou, 450046, China
| | - Hongtao Shi
- College of Veterinary Medicine, Henan University of Animal Husbandry and Economy, Zhengzhou, 450046, China
| | - Yuzhen Song
- College of Veterinary Medicine, Henan University of Animal Husbandry and Economy, Zhengzhou, 450046, China
| | - Chuanzhou Bian
- College of Veterinary Medicine, Henan University of Animal Husbandry and Economy, Zhengzhou, 450046, China
| | - Aizhen Guo
- The State Key Laboratory of Agricultural Microbiology, College of Veterinary Medicine, Huazhong Agricultural University, Wuhan, 430070, China.
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Reclamation of Herb Residues Using Probiotics and Their Therapeutic Effect on Diarrhea. Mediators Inflamm 2018; 2017:4265898. [PMID: 29317795 PMCID: PMC5727800 DOI: 10.1155/2017/4265898] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2017] [Revised: 08/03/2017] [Accepted: 10/11/2017] [Indexed: 12/03/2022] Open
Abstract
Residues from herbal medicine processing in pharmaceutical plants create a large amount of waste (herb residues), which consists mainly of environmental pollution and medicinal waste. In order to resolve this problem, probiotics of Bacillus (B.) subtilis, Aspergillus (A.) oryzae, and Lactobacillus (L.) plantarum M3 are selected to reuse herb residue of Jianweixiaoshi tablets (JT), and an antibiotic-associated diarrhea (AAD) mouse model was established to evaluate the therapeutic effects of the herb residue fermentation supernatant. Our results indicated that the fermentation supernatant had scavenged 77.8% of 2,2-diphenyl-1-picrylhydrazyl (DPPH), 78% of O2•−, 36.7% of •OH, 39% of Fe2+ chelation, and 716 mg/L reducing power. The inhibition zones for Salmonella (S.) typhimurium, S. enteritidis, Shigella (Sh.) flexneri, Escherichia (E.) coli, Listeria (L.) monocytogenes, Sh. dysenteriae 301, and Staphylococcus (S.) aureus were 17, 14, 19, 18, 20, 19, and 20 mm, respectively. The in vivo results indicated that the fermentation supernatant resulted in a high diarrhea inhibition rate (56%, p < 0.05), greatly enhanced the disruption of bacterial diversity caused by antibiotics, and restored the dominant position of L. johnsonii in the treatment and recovery stages. Therefore, the combination of the herb residue and probiotics suggests a potential to explore conversion of these materials for the possible development of therapies for AAD.
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Cui X, Shi Y, Gu S, Yan X, Chen H, Ge J. Antibacterial and Antibiofilm Activity of Lactic Acid Bacteria Isolated from Traditional Artisanal Milk Cheese from Northeast China Against Enteropathogenic Bacteria. Probiotics Antimicrob Proteins 2017; 10:601-610. [DOI: 10.1007/s12602-017-9364-9] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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16
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Zhao X, Chen T, Meng F, Wang H, Tian P, Tang X, Wang X, Wang X, Xin H, Wei H. Therapeutic effect of herb residue fermentation supernatant on spleen‑deficient mice. Mol Med Rep 2017; 17:2764-2770. [PMID: 29207096 DOI: 10.3892/mmr.2017.8150] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2017] [Accepted: 11/03/2017] [Indexed: 11/05/2022] Open
Abstract
To minimize the waste of active ingredients present in herb residues, in the present study, probiotics of Bacillus subtilis, Aspergillus oryzae and Lactobacillus plantarum M3 were selected to reuse herb residues from Jianweixiaoshi tablets, and the therapeutic effects of the herb residue fermentation supernatant were evaluated using a spleen‑deficient mouse model. The results of the present study indicated that the fermentation supernatant may effectively improve the immunity of mice, as measured by body weight, spleen and thymus index, and inflammatory cytokines, including interleukin (IL)‑2, IL‑4 and interferon‑γ. The viable cell count and denaturing gradient gel electrophoresis results indicated that the fermentation supernatant markedly enhanced bacterial diversity and the number of lactobacilli in mouse intestines. Therefore, the combination of the Jianweixiaoshi herb residue and probiotics provided a novel method to reuse herb residues and may in the future contribute to the treatment of spleen deficiency.
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Affiliation(s)
- Xiaoxiao Zhao
- Institute of Translational Medicine, Nanchang University, Nanchang, Jiangxi 330031, P.R. China
| | - Tingtao Chen
- Institute of Translational Medicine, Nanchang University, Nanchang, Jiangxi 330031, P.R. China
| | - Fanjing Meng
- Institute of Translational Medicine, Nanchang University, Nanchang, Jiangxi 330031, P.R. China
| | - Huan Wang
- School of Life Sciences, Nanchang University, Nanchang, Jiangxi 330047, P.R. China
| | - Puyuan Tian
- School of Life Sciences, Nanchang University, Nanchang, Jiangxi 330047, P.R. China
| | - Xianyao Tang
- Institute of Translational Medicine, Nanchang University, Nanchang, Jiangxi 330031, P.R. China
| | - Xin Wang
- School of Life Sciences, Nanchang University, Nanchang, Jiangxi 330047, P.R. China
| | - Xiaolei Wang
- Institute of Translational Medicine, Nanchang University, Nanchang, Jiangxi 330031, P.R. China
| | - Hongbo Xin
- Institute of Translational Medicine, Nanchang University, Nanchang, Jiangxi 330031, P.R. China
| | - Hua Wei
- Jiangxi‑OAI Joint Research Institute, Nanchang University, Nanchang, Jiangxi 330047, P.R. China
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17
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Meng F, Yang S, Wang X, Chen T, Wang X, Tang X, Zhang R, Shen L. Reclamation of Chinese herb residues using probiotics and evaluation of their beneficial effect on pathogen infection. J Infect Public Health 2017; 10:749-754. [DOI: 10.1016/j.jiph.2016.11.013] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2016] [Revised: 10/06/2016] [Accepted: 11/18/2016] [Indexed: 12/11/2022] Open
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18
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Jiang M, Deng K, Jiang C, Fu M, Guo C, Wang X, Wang X, Meng F, Yang S, Deng K, Chen T, Xin H. Evaluation of the Antioxidative, Antibacterial, and Anti-Inflammatory Effects of the Aloe Fermentation Supernatant Containing Lactobacillus plantarum HM218749.1. Mediators Inflamm 2016; 2016:2945650. [PMID: 27493450 PMCID: PMC4967468 DOI: 10.1155/2016/2945650] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2016] [Revised: 05/17/2016] [Accepted: 05/30/2016] [Indexed: 12/23/2022] Open
Abstract
Little work is done to develop Aloe vera (AV) using probiotics. To explore the potential benefits, the antioxidant effects and the antibacterial effects on foodborne pathogens of Aloe fermentation supernatant were evaluated in vitro. Our results indicated that the Aloe fermentation supernatant fermented by Lactobacillus plantarum HM218749.1 had very strong scavenging capacities of the DPPH (86%), O2 (•-) (85%), (•)OH (76%), and Fe(2+) chelation (82%) and reducing powers (242.5 mg/L), and the inhibition zones for Salmonella typhimurium, Salmonella enteritidis, Shigella flexneri, Escherichia coli, Listeria monocytogenes, S. dysenteriae 301, Staphylococcus aureus Cowan1, and Propionibacterium acnes were 16, 15, 19, 20, 21, 20, and 27 mm. Moreover, the low concentration of Aloe fermentation supernatant had significantly reduced the production of IL-1β, TNF-α, and IL-6 in both mRNA and protein levels (P < 0.01). Therefore, the Aloe fermentation supernatant can be used as functional beverage or cosmetic ingredients to guard human intestinal health, delaying senescence, and prevent chronic diseases.
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Affiliation(s)
- Meixiu Jiang
- Institute of Translational Medicine, Nanchang University, Nanchang, Jiangxi 330031, China
| | - Kan Deng
- Institute of Translational Medicine, Nanchang University, Nanchang, Jiangxi 330031, China
| | | | - Mingui Fu
- Department of Basic Medical Science, School of Medicine, University of Missouri Kansas City, Kansas City, MO 64108, USA
| | - Chunlan Guo
- College of Forestry, Jiangxi Agriculture University, Nanchang 330045, China
| | - Xiaolei Wang
- Institute of Translational Medicine, Nanchang University, Nanchang, Jiangxi 330031, China
| | - Xin Wang
- Institute of Translational Medicine, Nanchang University, Nanchang, Jiangxi 330031, China
| | - Fanjing Meng
- Institute of Translational Medicine, Nanchang University, Nanchang, Jiangxi 330031, China
| | - Shaoguo Yang
- Institute of Translational Medicine, Nanchang University, Nanchang, Jiangxi 330031, China
| | - Keyu Deng
- Institute of Translational Medicine, Nanchang University, Nanchang, Jiangxi 330031, China
| | - Tingtao Chen
- Institute of Translational Medicine, Nanchang University, Nanchang, Jiangxi 330031, China
| | - Hongbo Xin
- Institute of Translational Medicine, Nanchang University, Nanchang, Jiangxi 330031, China
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Eom JE, Moon GS. Construction of a Recombinant Leuconostoc mesenteroides CJNU 0147 Producing 1,4-Dihydroxy-2-Naphthoic Acid, a Bifidogenic Growth Factor. Korean J Food Sci Anim Resour 2016; 35:867-73. [PMID: 26877648 PMCID: PMC4726968 DOI: 10.5851/kosfa.2015.35.6.867] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2015] [Revised: 12/01/2015] [Accepted: 12/03/2015] [Indexed: 11/11/2022] Open
Abstract
1,4-Dihydroxy-2-naphthoic acid (DHNA), a precursor of menaquinone (vitamin K2), has an effect on growth stimulation of bifidobacteria and prevention of osteoporosis, making it a promising functional food material. Therefore, we tried to clone the menB gene encoding DHNA synthase from Leuconostoc mesenteroides CJNU 0147. Based on the genome sequence of Leu. mesenteroides ATCC 8293 (GenBank accession no., CP000414), a primer set (Leu_menBfull_F and Leu_menBfull_R) was designed for the PCR amplification of menB gene of CJNU 0147. A DNA fragment (1,190 bp), including the menB gene, was amplified, cloned into pGEM-T Easy vector, and sequenced. The deduced amino acid sequence of MenB (DHNA synthase) protein of CJNU 0147 had a 98% similarity to the corresponding protein of ATCC 8293. The menB gene was subcloned into pCW4, a lactic acid bacteria - E. coli shuttle vector, and transferred to CJNU 0147. The transcription of menB gene of CJNU 0147 (pCW4::menB) was increased, when compared with those of CJNU 0147 (pCW4) and CJNU 0147 (−). The DHNA was produced from it at a detectable level, indicating that the cloned menB gene of CJNU 0147 encoded a DHNA synthase which is responsible for the production of DHNA, resulting in an increase of bifidogenic growth stimulation activity.
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Affiliation(s)
- Ji-Eun Eom
- Department of Biotechnology, Korea National University of Transportation, Jeungpyeong 27909, Korea
| | - Gi-Seong Moon
- Department of Biotechnology, Korea National University of Transportation, Jeungpyeong 27909, Korea
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Jiang M, Zhang F, Wan C, Xiong Y, Shah NP, Wei H, Tao X. Evaluation of probiotic properties of Lactobacillus plantarum WLPL04 isolated from human breast milk. J Dairy Sci 2016; 99:1736-1746. [PMID: 26805974 DOI: 10.3168/jds.2015-10434] [Citation(s) in RCA: 69] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2015] [Accepted: 11/15/2015] [Indexed: 12/29/2022]
Abstract
Lactobacillus plantarum WLPL04, a specific strain isolated from human breast milk, was investigated for its survival capacity (acid and bile salt tolerance, survival in simulated gastrointestinal tract, inhibition of pathogens, antibiotic susceptibility, yield of exopolysaccharides) and probiotic properties (antiadhesion of pathogens, protection from harmful effect of sodium dodecyl sulfate, and antiinflammatory stress on Caco-2 cells). The results showed that Lb. plantarum WLPL04 had broad-spectrum activity against gram-positive strains (Listeria monocytogenes CMCC54007, Bacillus cereus ATCC14579, and Staphylococcus aureus CMCC26003) and gram-negative strains (Pseudomonas aeruginosa MCC10104, Shigella sonnei ATCC25931, Enterobacter sakazakii ATCC29544, Salmonella typhimurium ATCC13311, and Escherichia coli O157:H7). Antibiotic susceptibility tests showed that Lb. plantarum WLPL04 was susceptible to 8 of 14 antibiotics (e.g., erythromycin and nitrofurantoin) and resistant to 6 of 14 antibiotics (e.g., kanamycin and bacitracin). Lactobacillus plantarum WLPL04 was able to survive at pH 2.5 for 3h and at 0.45% bile salt for 12h, suggesting that it can survive well in the gastrointestinal tract. In addition, the exopolysaccharide yield of Lb. plantarum WLPL04 reached 426.73 ± 65.56 mg/L at 24h. With strategies of competition, inhibition, and displacement, Lb. plantarum WLPL04 reduced the adhesion of E. coli O157:H7 (35.51%), Sal. typhimurium ATCC 13311 (8.10%), and Staph. aureus CMCC 26003 (40.30%) on Caco-2 cells by competition, and subsequently by 59.80, 62.50, and 42.60%, respectively, for the 3 pathogens through inhibition, and by 75.23, 39.97, and 52.88%, respectively, through displacement. Lactobacillus plantarum WLPL04 attenuated the acute stress induced by sodium dodecyl sulfate on Caco-2 cells and significantly inhibited the expression of inflammatory cytokines (IL-6, IL-8 and tumor necrosis factor-α) on Caco-2 cells but increased IL-10 expression in vitro compared with the Salmonella-treated group. In summary, Lb. plantarum WLPL04 from breast milk could be considered as a probiotic candidate for dairy products to promote human health.
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Affiliation(s)
- Meiling Jiang
- School of Life Sciences, Nanchang University, Nanchang 330031, P. R. China
| | - Fen Zhang
- School of Life Sciences, Nanchang University, Nanchang 330031, P. R. China
| | - Cuixiang Wan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, P. R. China
| | - Yonghua Xiong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, P. R. China
| | - Nagendra P Shah
- Food and Nutritional Science, School of Biological Science, University of Hong Kong, Pokfulam Road, Hong Kong, P. R. China
| | - Hua Wei
- School of Life Sciences, Nanchang University, Nanchang 330031, P. R. China; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, P. R. China
| | - Xueying Tao
- School of Life Sciences, Nanchang University, Nanchang 330031, P. R. China; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, P. R. China.
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Deng K, Chen T, Wu Q, Xin H, Wei Q, Hu P, Wang X, Wang X, Wei H, Shah NP. In vitro and in vivo examination of anticolonization of pathogens by Lactobacillus paracasei FJ861111.1. J Dairy Sci 2015; 98:6759-66. [DOI: 10.3168/jds.2015-9761] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2015] [Accepted: 06/20/2015] [Indexed: 12/24/2022]
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Huang R, Tao X, Wan C, Li S, Xu H, Xu F, Shah NP, Wei H. In vitro probiotic characteristics of Lactobacillus plantarum ZDY 2013 and its modulatory effect on gut microbiota of mice. J Dairy Sci 2015; 98:5850-61. [DOI: 10.3168/jds.2014-9153] [Citation(s) in RCA: 49] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2014] [Accepted: 05/05/2015] [Indexed: 11/19/2022]
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Wang X, Wu Q, Deng K, Wei Q, Hu P, He J, Liu H, Zheng Y, Wei H, Shah NP, Chen T. A novel method for screening of potential probiotics for high adhesion capability. J Dairy Sci 2015; 98:4310-7. [PMID: 25912863 DOI: 10.3168/jds.2015-9356] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2015] [Accepted: 03/15/2015] [Indexed: 11/19/2022]
Abstract
To screen for potential probiotics with high adhesion capability, a chemostat model-based cultured human feces and denaturing gradient gel electrophoresis methods were applied, and the adhesion capability of the isolates was evaluated in vitro and in vivo. Lactobacillus plantarum (HM218749), Lactobacillus reuteri (EU547310), and Enterococcus faecalis (HM218543) were isolated from the slime on the chemostat wall, as these organisms could grow better at 37°C in an anaerobic environment and could resist harsh conditions (pH 1.5 and 0.30% bile salt). Lactobacillus plantarum, L. reuteri, and E. faecalis could adhere to HT-29 cells and reduce the adhesion of Shigella dysenteriae 2457, Staphylococcus aureus Cowan1, Enterobacter sakazakii 45401, and Escherichia coli 44102 to HT-29 cells. Moreover, the animal experiment showed that L. plantarum could adhere to mice intestine, increasing the number of lactobacilli and decreasing the number of enterococci.
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Affiliation(s)
- Xin Wang
- Institute of Translational Medicine, Nanchang University, Nanchang, Jiangxi 330031, PR China; Institute of Life Science, Nanchang University, Nanchang, Jiangxi 330031, PR China
| | - Qinglong Wu
- Food and Nutritional Science, School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong
| | - Kan Deng
- Institute of Translational Medicine, Nanchang University, Nanchang, Jiangxi 330031, PR China
| | - Qiang Wei
- Institute of Translational Medicine, Nanchang University, Nanchang, Jiangxi 330031, PR China
| | - Ping Hu
- Institute of Translational Medicine, Nanchang University, Nanchang, Jiangxi 330031, PR China
| | - Jingjing He
- Institute of Translational Medicine, Nanchang University, Nanchang, Jiangxi 330031, PR China
| | - Huan Liu
- Institute of Translational Medicine, Nanchang University, Nanchang, Jiangxi 330031, PR China
| | - Yong Zheng
- Institute of Translational Medicine, Nanchang University, Nanchang, Jiangxi 330031, PR China
| | - Hua Wei
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China
| | - Nagendra P Shah
- Food and Nutritional Science, School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong.
| | - Tingtao Chen
- Institute of Translational Medicine, Nanchang University, Nanchang, Jiangxi 330031, PR China.
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Li S, Huang R, Shah NP, Tao X, Xiong Y, Wei H. Antioxidant and antibacterial activities of exopolysaccharides from Bifidobacterium bifidum WBIN03 and Lactobacillus plantarum R315. J Dairy Sci 2014; 97:7334-43. [PMID: 25282420 DOI: 10.3168/jds.2014-7912] [Citation(s) in RCA: 111] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2014] [Accepted: 07/22/2014] [Indexed: 01/18/2023]
Abstract
The objective of this study was to investigate the antioxidant and antibacterial activities of exopolysaccharide (EPS) from Bifidobacterium bifidum WBIN03 (B-EPS) and Lactobacillus plantarum R315 (L-EPS). The 1,1-diphenyl-2-picrylhydrazyl (DPPH)-radical scavenging, hydroxyl radical-scavenging, and superoxide radical-scavenging abilities were measured to evaluate antioxidant activity. Inhibition of erythrocyte hemolysis and lipid peroxidation was also measured. Both B-EPS and L-EPS had strong scavenging ability against DPPH and superoxide radicals at high concentration. The inhibitory effect of B-EPS on erythrocyte hemolysis was stronger than that of L-EPS in a concentration range from 0.30 to 1.00 mg/mL, whereas the hydroxyl scavenging ability of L-EPS (39.15 ± 0.58%) was significantly higher than that of 0.15 mg/mL ascorbic acid (24.33 ± 1.17%) and B-EPS (17.89 ± 3.30%) at 0.10 mg/mL. The inhibition of lipid peroxidation of 0.50 mg/mL B-EPS and L-EPS was 13.48 ± 1.74% and 12.43 ± 0.51%, respectively, values lower than that of ascorbic acid at the same concentration (23.20 ± 1.41%). Furthermore, all these abilities were enhanced in a concentration-dependent manner. Agar diffusion assay showed that both EPS exhibited antibacterial activities against tested pathogens such as Cronobacter sakazakii, Escherichia coli, Listeria monocytogenes, Staphyloccocus aureus, Candida albicans, Bacillus cereus, Salmonella typhimurium, and Shigella sonnei at 300 μg/mL. In conclusion, both EPS have antimicrobial and antioxidant activities and could have applications in the food industry.
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Affiliation(s)
- Shengjie Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, P. R. China; Jiangxi-OAI Joint Research Institute, Nanchang University, Nanchang 330047, P. R. China
| | - Renhui Huang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, P. R. China
| | - Nagendra P Shah
- Food and Nutritional Science, School of Biological Science, The University of Hong Kong, Pokfulam Road, Hong Kong, China.
| | - Xueying Tao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, P. R. China; Jiangxi-OAI Joint Research Institute, Nanchang University, Nanchang 330047, P. R. China
| | - Yonghua Xiong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, P. R. China; Jiangxi-OAI Joint Research Institute, Nanchang University, Nanchang 330047, P. R. China
| | - Hua Wei
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, P. R. China; Jiangxi-OAI Joint Research Institute, Nanchang University, Nanchang 330047, P. R. China.
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Iacumin L, Ginaldi F, Manzano M, Anastasi V, Reale A, Zotta T, Rossi F, Coppola R, Comi G. High resolution melting analysis (HRM) as a new tool for the identification of species belonging to the Lactobacillus casei group and comparison with species-specific PCRs and multiplex PCR. Food Microbiol 2014; 46:357-367. [PMID: 25475306 DOI: 10.1016/j.fm.2014.08.007] [Citation(s) in RCA: 47] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2014] [Revised: 08/01/2014] [Accepted: 08/12/2014] [Indexed: 11/30/2022]
Abstract
The correct identification and characterisation of bacteria is essential for several reasons: the classification of lactic acid bacteria (LAB) has changed significantly over the years, and it is important to distinguish and define them correctly, according to the current nomenclature, avoiding problems in the interpretation of literature, as well as mislabelling when probiotic are used in food products. In this study, species-specific PCR and HRM (high-resolution melting) analysis were developed to identify strains belonging to the Lactobacillus casei group and to classify them into L. casei, Lactobacillus paracasei and Lactobacillus rhamnosus. HRM analysis confirmed to be a potent, simple, fast and economic tool for microbial identification. In particular, 201 strains, collected from International collections and attributed to the L. casei group, were examined using these techniques and the results were compared with consolidated molecular methods, already published. Seven of the tested strains don't belong to the L. casei group. Among the remaining 194 strains, 6 showed inconsistent results, leaving identification undetermined. All the applied techniques were congruent for the identification of the vast majority of the tested strains (188). Notably, for 46 of the strains, the identification differed from the previous attribution.
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Affiliation(s)
- Lucilla Iacumin
- Dipartimento di Scienze degli Alimenti, Università degli Studi di Udine, Udine, Italy.
| | - Federica Ginaldi
- Dipartimento di Scienze degli Alimenti, Università degli Studi di Udine, Udine, Italy
| | - Marisa Manzano
- Dipartimento di Scienze degli Alimenti, Università degli Studi di Udine, Udine, Italy
| | - Veronica Anastasi
- Dipartimento di Scienze degli Alimenti, Università degli Studi di Udine, Udine, Italy
| | - Anna Reale
- Istituto di Scienze dell'Alimentazione-CNR, Avellino, Italy
| | - Teresa Zotta
- Istituto di Scienze dell'Alimentazione-CNR, Avellino, Italy
| | - Franca Rossi
- Dipartimento di Agricoltura, Ambiente e Alimenti Università degli Studi del Molise, Campobasso, Italy
| | - Raffaele Coppola
- Istituto di Scienze dell'Alimentazione-CNR, Avellino, Italy; Dipartimento di Agricoltura, Ambiente e Alimenti Università degli Studi del Molise, Campobasso, Italy
| | - Giuseppe Comi
- Dipartimento di Scienze degli Alimenti, Università degli Studi di Udine, Udine, Italy
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Chen T, Wang M, Li S, Wu Q, Wei H. Molecular identification of microbial community in surface and undersurface douchi during postfermentation. J Food Sci 2014; 79:M653-8. [PMID: 24621312 DOI: 10.1111/1750-3841.12417] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2013] [Accepted: 10/23/2013] [Indexed: 12/01/2022]
Abstract
To find the reason for fermentation failure of surface Douchi during postfermentation, the microbial communities in undersurface and surface samples were investigated using cell counting method and denaturing gradient gel electrophoresis (DGGE). The results showed that the microbial biomass in surface Douchi was obviously different from that in undersurface Douchi even sampled from the same fermentation tanks, and a 10- to 100-fold reduction of microbial cell counts in undersurface had been observed. The bacterial DGGE profile and principal component analysis (PCA) results indicated that only Lactococcus lacts subsp. lactis and Bacillus thermoamylovorans were detected from surface Douchi, while Lactococcus lacts subsp. lactis, Staphylococcus lentus and 2 uncultured strains occupied the dominant positions in undersurface Douchi; when amplified using Bacillus-specific primers, Bacillus thermoamylovorans, Bacillus subtilis, and Enterobacter sp. were found in undersurface Douchi, while only Bacillus thermoamylovorans were detected from surface Douchi; compared to the bacteria and Bacillus, the DGGE profiles and PCA plot of fungi indicated that the fungal community between surface and undersurface Douchi was similar and mainly composed by yeasts. In this study, we detected the microbial biomass and species in postfermentation stage of Douchi, and the various microbial diversity in undersurface and surface samples might be the cause of the fermentation failure in surface fermentation tanks.
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Affiliation(s)
- Tingtao Chen
- State Key Laboratory of Food Science and Technology, Nanchang, Jiangxi, 330047, China; Inst. of Translational Medicine, Nanchang Univ, Nanchang, Jiangxi, 332000, PR China
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