The Proliferation Mechanism of Lactobacillus plantarum RB1 Stimulated by Stachyose

The source, extraction, purification, physiological function, and application of stachyose in the food industry

Stachyose is a new functional oligosaccharide that exists naturally in plants, including Stachys sieboldii and Rehmannia glutinosa. Because of its low sweetness, low-calorie content, and robust stability, it has been used to improve food quality and develop functional foods. In addition, owing to its targeted regulatory effect on beneficial microorganisms in the gut and its influence on body health, evidence suggests that stachyose's physiological function may be attributed to its interaction with the host. Notably, stachyose's physiological characteristics and functions are largely affected by its extraction process, purity, physical composition, and chemical structure. Therefore, the present review mainly describes the source, extraction, and purification processes, physiological functions, and applications of stachyose in the food processing industry, which would aid in elucidating the biochemical reactions of stachyose in the body, and its future application prospects in the field of food.

An underutilized bean: hyacinth bean [Lablab purpureus (L.) sweet]: bioactive compounds, functional activity, and future food prospect and applications

Hyacinth bean [Lablab purpureus (L.) Sweet], a plant belonging to the leguminous family and traditionally used for medicinal purposes in China, is a valuable resource with a wide range of health benefits. This review examines the bioactive compounds, health-promoting properties and functional food potential of hyacinth bean, highlighting its role in protecting against metabolic diseases and the underlying molecular mechanisms. According to existing research, hyacinth bean contains a diverse array of bioactive compounds, Consumption of hyacinth beans and hyacinth bean-related processed food products, as well as their use in medicines, is associated with a variety of health benefits that are increasingly favoured by the scientific community. In light of these findings, we posit that hyacinth bean holds great promise for further research and food application. © 2024 Society of Chemical Industry.

Gegen Qinlian decoction restores the intestinal barrier in bacterial diarrhea piglets by promoting Lactobacillus growth and inhibiting the TLR2/MyD88/NF-κB pathway

Acute bacterial diarrhea is a severe global problem with a particularly high incidence rate in children. The microecology inhabiting the intestinal mucosa is the key factor leading to diarrhea. Gegen Qinlian decoction (GQD) is used to treat bacterial diarrhea, however, its underlying mechanism remains unclear. Thus, this study aimed to clarify the restorative effect of GQD on the intestinal barrier from the perspective of gut microbiota. A Tibetan piglet model with bacterial diarrhea was established through orally administered Escherichia coli, and diarrheal piglets were treated with GQD for three days. After treatment, GQD significantly ameliorated the diarrheal symptoms. GQD decreased the levels of IL-6, LPS, and DAO, and increased SIgA, ZO-1, and occludin levels in intestinal mucosa, indicating the restoration of intestinal barrier. GQD modulated the microbial compositions inhabited on the intestinal mucosa, especially an increase of the Lactobacillus. Spearman analysis showed that Lactobacillus was the key genus of intestinal barrier-related bacteria. Bacterial culture in vitro validated that GQD directly promoted Lactobacillus growth and inhibited E. coli proliferation. Moreover, the expressions of TLR2, MyD88, and NF-κB in the colon decreased after GQD treatment. In conclusion, GQD may treat diarrhea and restore the intestinal mucosal barrier by facilitating Lactobacillus growth and inhibiting the TLR2/MyD88/NF-κB signaling pathway.

Effects of Stachyose on Synbiotic Yogurt Obtained from Goat Milk with Lactobacillus acidophilus and Lactobacillus casei

Development of synbiotic yogurt having multiple health benefits has become a new trend. The purpose of this study was to obtain the optimum stachyose concentration of the goat yogurt fermented by probiotics including Lactobacillus acidophilus (LA) or Lactobacillus casei (LC) besides Streptococcus thermophilus and Lactobacillus bulgaricus by measuring pH, acidity, viable counts and the change of stachyose content. The optimal stachyose concentration of goat LA-yogurt and goat LC-yogurt were 0.4% and 0.8%. Under the above concentrations, the total bacteria number and the viable counts of LA were 2.02×109cfu/mL, 3×107cfu/mL, respectively; the total bacteria number and the viable counts of LC were 2.55×109cfu/mL, 2.53×108cfu/mL, respectively. The results indicate that stachyose can effectively improve the vitality and the viable counts of strains in goat yogurt.