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Thapa D, Kumar V, Naik B, Kumar V, Gupta AK, Mohanta YK, Mishra B, Rustagi S. Harnessing probiotic foods: managing cancer through gut health. Food Sci Biotechnol 2024; 33:2141-2160. [PMID: 39130664 PMCID: PMC11315834 DOI: 10.1007/s10068-024-01638-5] [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: 04/26/2024] [Revised: 06/03/2024] [Accepted: 06/10/2024] [Indexed: 08/13/2024] Open
Abstract
One of the greatest threats to global health is cancer. Probiotic foods have been shown to have therapeutic promise in the management of cancer, even though traditional treatments such as radiation therapy, chemotherapy, and surgery are still essential. The generation of anticarcinogenic compounds, immune system stimulation, and gut microbiota regulation are a few ways that probiotics when taken in sufficient quantities, might help health. The purpose of this review is to examine the therapeutic potential of probiotic foods in the management of cancer. Research suggests that certain strains of probiotics have anticancer effects by preventing the growth of cancer cells, triggering apoptosis, and reducing angiogenesis in new tumors. Probiotics have shown promise in mitigating treatment-related adverse effects, such as diarrhea, mucositis, and immunosuppression caused by chemotherapy, improving the general quality of life for cancer patients. However, there are several factors, such as patient-specific features, cancer subtype, and probiotic strain type and dosage, which affect how effective probiotic therapies are in managing cancer. More research is necessary to find the long-term safety and efficacy characteristics of probiotics as well as to clarify the best ways to incorporate them into current cancer treatment methods. Graphical abstract Graphical representation showing the role of probiotic foods in cancer management.
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Affiliation(s)
- Devika Thapa
- Department of Food Science and Technology, Graphic Era Deemed to be University, Clement Town, Dehradun, Uttarakhand 248002 India
| | - Vijay Kumar
- Himalayan School of Biosciences, Swami Rama Himalayan University, Jolly Grant, Dehradun, Uttarakhand 248140 India
| | - Bindu Naik
- Department of Food Science and Technology, Graphic Era Deemed to be University, Clement Town, Dehradun, Uttarakhand 248002 India
- School of Agriculture, Graphic Era Hill University, Dehradun, Uttarakhand India
| | - Vivek Kumar
- Himalayan School of Biosciences, Swami Rama Himalayan University, Jolly Grant, Dehradun, Uttarakhand 248140 India
| | - Arun Kumar Gupta
- Department of Food Science and Technology, Graphic Era Deemed to be University, Clement Town, Dehradun, Uttarakhand 248002 India
| | - Yugal Kishore Mohanta
- Nano-biotechnology and Translational Knowledge Laboratory, Department of Applied Biology, School of Biological Sciences, University of Science and Technology Meghalaya, Techno City, 9th Mile, Baridua, Ri-Bhoi, Meghalaya 793101 India
| | - Bishwambhar Mishra
- Department of Biotechnology, Chaitanya Bharathi Institute of Technology (CBIT), Gandipet, Hyderabad, Telangana 500075 India
| | - Sarvesh Rustagi
- Department of Food Technology, SALS, Uttaranchal University, Dehradun, 248007 Uttarakhand India
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Liu Q, Zhao W, Li W, Zhang F, Wang Y, Wang J, Gao Y, Liu H, Zhang L. Lipopeptides from Bacillus velezensis ZLP-101 and their mode of action against bean aphids Acyrthosiphon pisum Harris. BMC Microbiol 2024; 24:231. [PMID: 38951812 PMCID: PMC11218388 DOI: 10.1186/s12866-024-03378-2] [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: 09/05/2023] [Accepted: 06/17/2024] [Indexed: 07/03/2024] Open
Abstract
BACKGROUND Natural products are important sources for the discovery of new biopesticides to control the worldwide destructive pests Acyrthosiphon pisum Harris. Here, insecticidal substances were discovered and characterized from the secondary metabolites of the bio-control microorganism Bacillus velezensis strain ZLP-101, as informed by whole-genome sequencing and analysis. RESULTS The genome was annotated, revealing the presence of four potentially novel gene clusters and eight known secondary metabolite synthetic gene clusters. Crude extracts, prepared through ammonium sulfate precipitation, were used to evaluate the effects of strain ZLP-101 on Acyrthosiphon pisum Harris aphid pests via exposure experiments. The half lethal concentration (LC50) of the crude extract from strain ZLP-101 against aphids was 411.535 mg/L. Preliminary exploration of the insecticidal mechanism revealed that the crude extract affected aphids to a greater extent through gastric poisoning than through contact. Further, the extracts affected enzymatic activities, causing holes to form in internal organs along with deformation, such that normal physiological activities could not be maintained, eventually leading to death. Isolation and purification of extracellular secondary metabolites were conducted in combination with mass spectrometry analysis to further identify the insecticidal components of the crude extracts. A total of 15 insecticidal active compounds were identified including iturins, fengycins, surfactins, and spergualins. Further insecticidal experimentation revealed that surfactin, iturin, and fengycin all exhibited certain aphidicidal activities, and the three exerted synergistic lethal effects. CONCLUSIONS This study improved the available genomic resources for B. velezensis and serves as a foundation for comprehensive studies of the insecticidal mechanism by Bacillus velezensis ZLP-101 in addition to the active components within biological control strains.
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Affiliation(s)
- Qiuyue Liu
- Institute of Biology, Hebei Academy of Science, Shijiazhuang, 050081, PR China
- Hebei Normal University, Shijiazhuang, 050024, PR China
- Main Crops Disease of Microbial Control Engineering Technology Research Center in Hebei Province, Shijiazhuang, 050081, PR China
| | - Wenya Zhao
- Institute of Biology, Hebei Academy of Science, Shijiazhuang, 050081, PR China
- Main Crops Disease of Microbial Control Engineering Technology Research Center in Hebei Province, Shijiazhuang, 050081, PR China
| | - Wenya Li
- Institute of Biology, Hebei Academy of Science, Shijiazhuang, 050081, PR China
- Main Crops Disease of Microbial Control Engineering Technology Research Center in Hebei Province, Shijiazhuang, 050081, PR China
| | - Feiyan Zhang
- Institute of Biology, Hebei Academy of Science, Shijiazhuang, 050081, PR China
- Main Crops Disease of Microbial Control Engineering Technology Research Center in Hebei Province, Shijiazhuang, 050081, PR China
| | - Yana Wang
- Institute of Biology, Hebei Academy of Science, Shijiazhuang, 050081, PR China
- Main Crops Disease of Microbial Control Engineering Technology Research Center in Hebei Province, Shijiazhuang, 050081, PR China
| | - Jiangping Wang
- Institute of Biology, Hebei Academy of Science, Shijiazhuang, 050081, PR China
- Hebei Normal University, Shijiazhuang, 050024, PR China
- Main Crops Disease of Microbial Control Engineering Technology Research Center in Hebei Province, Shijiazhuang, 050081, PR China
| | - Yumeng Gao
- Institute of Biology, Hebei Academy of Science, Shijiazhuang, 050081, PR China
- Hebei Normal University, Shijiazhuang, 050024, PR China
- Main Crops Disease of Microbial Control Engineering Technology Research Center in Hebei Province, Shijiazhuang, 050081, PR China
| | - Hongwei Liu
- Institute of Biology, Hebei Academy of Science, Shijiazhuang, 050081, PR China.
- Main Crops Disease of Microbial Control Engineering Technology Research Center in Hebei Province, Shijiazhuang, 050081, PR China.
| | - Liping Zhang
- Institute of Biology, Hebei Academy of Science, Shijiazhuang, 050081, PR China.
- Main Crops Disease of Microbial Control Engineering Technology Research Center in Hebei Province, Shijiazhuang, 050081, PR China.
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Tan X, Cui F, Wang D, Lv X, Li X, Li J. Fermented Vegetables: Health Benefits, Defects, and Current Technological Solutions. Foods 2023; 13:38. [PMID: 38201066 PMCID: PMC10777956 DOI: 10.3390/foods13010038] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2023] [Revised: 12/17/2023] [Accepted: 12/19/2023] [Indexed: 01/12/2024] Open
Abstract
This review summarizes current studies on fermented vegetables, analyzing the changes in nutritional components during pickling, the health benefits of fermented vegetables, and their safety concerns. Additionally, the review provides an overview of the applications of emergent non-thermal technologies for addressing these safety concerns during the production and processing of fermented vegetables. It was found that vitamin C would commonly be lost, the soluble protein would degrade into free amino acids, new nutrient compositions would be produced, and the flavor correlated with the chemical changes. These changes would be influenced by the variety/location of raw materials, the original bacterial population, starter cultures, fermentation conditions, seasoning additions, and post-fermentation processing. Consuming fermented vegetables benefits human health, including antibacterial effects, regulating intestinal bacterial populations, and promoting health (anti-cancer effects, anti-diabetes effects, and immune regulation). However, fermented vegetables have chemical and biological safety concerns, such as biogenic amines and the formation of nitrites, as well as the existence of pathogenic microorganisms. To reduce hazardous components and control the quality of fermented vegetables, unique starter cultures, high pressure, ultrasound, cold plasma, photodynamic, and other technologies can be used to solve these problems.
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Affiliation(s)
- Xiqian Tan
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China (X.L.); (J.L.)
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
| | - Fangchao Cui
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China (X.L.); (J.L.)
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
| | - Dangfeng Wang
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China (X.L.); (J.L.)
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
| | - Xinran Lv
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China (X.L.); (J.L.)
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
| | - Xuepeng Li
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China (X.L.); (J.L.)
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
| | - Jianrong Li
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China (X.L.); (J.L.)
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
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Sreedharan SM, Rishi N, Singh R. Microbial Lipopeptides: Properties, Mechanics and Engineering for Novel Lipopeptides. Microbiol Res 2023; 271:127363. [PMID: 36989760 DOI: 10.1016/j.micres.2023.127363] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2022] [Revised: 12/04/2022] [Accepted: 03/11/2023] [Indexed: 03/17/2023]
Abstract
Microorganisms produce active surface agents called lipopeptides (LPs) which are amphiphilic in nature. They are cyclic or linear compounds and are predominantly isolated from Bacillus and Pseudomonas species. LPs show antimicrobial activity towards various plant pathogens and act by inhibiting the growth of these organisms. Several mechanisms are exhibited by LPs, such as cell membrane disruption, biofilm production, induced systematic resistance, improving plant growth, inhibition of spores, etc., making them suitable as biocontrol agents and highly advantageous for industrial utilization. The biosynthesis of lipopeptides involves large multimodular enzymes referred to as non-ribosomal peptide synthases. These enzymes unveil a broad range of engineering approaches through which lipopeptides can be overproduced and new LPs can be generated asserting high efficacy. Such approaches involve several synthetic biology systems and metabolic engineering techniques such as promotor engineering, enhanced precursor availability, condensation domain engineering, and adenylation domain engineering. Finally, this review provides an update of the applications of lipopeptides in various fields.
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Vahidinasab M, Adiek I, Hosseini B, Akintayo SO, Abrishamchi B, Pfannstiel J, Henkel M, Lilge L, Voegele RT, Hausmann R. Characterization of Bacillus velezensis UTB96, Demonstrating Improved Lipopeptide Production Compared to the Strain B. velezensis FZB42. Microorganisms 2022; 10:2225. [PMID: 36363818 PMCID: PMC9693074 DOI: 10.3390/microorganisms10112225] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Revised: 11/07/2022] [Accepted: 11/09/2022] [Indexed: 08/24/2023] Open
Abstract
Bacillus strains can produce various lipopeptides, known for their antifungal properties. This makes them attractive metabolites for applications in agriculture. Therefore, identification of productive wild-type strains is essential for the development of biopesticides. Bacillus velezensis FZB42 is a well-established strain for biocontrol of plant pathogens in agriculture. Here, we characterized an alternative strain, B. velezensis UTB96, that can produce higher amounts of all three major lipopeptide families, namely surfactin, fengycin, and iturin. UTB96 produces iturin A. Furthermore, UTB96 showed superior antifungal activity towards the soybean fungal pathogen Diaporthe longicolla compared to FZB42. Moreover, the additional provision of different amino acids for lipopeptide production in UTB96 was investigated. Lysine and alanine had stimulatory effects on the production of all three lipopeptide families, while supplementation of leucine, valine and isoleucine decreased the lipopeptide bioproduction. Using a 45-litre bioreactor system for upscaling in batch culture, lipopeptide titers of about 140 mg/L surfactin, 620 mg/L iturin A, and 45 mg/L fengycin were achieved. In conclusion, it becomes clear that B. velezensis UTB96 is a promising strain for further research application in the field of agricultural biological controls of fungal diseases.
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Affiliation(s)
- Maliheh Vahidinasab
- Department of Bioprocess Engineering (150k), Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstraße 12, 70599 Stuttgart, Germany
| | - Isabel Adiek
- Department of Bioprocess Engineering (150k), Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstraße 12, 70599 Stuttgart, Germany
| | - Behnoush Hosseini
- Department of Phytopathology (360a), Institute of Phytomedicine, Faculty of Agricultural Sciences, University of Hohenheim, Otto-Sander-Str. 5, 70599 Stuttgart, Germany
| | - Stephen Olusanmi Akintayo
- Department of Bioprocess Engineering (150k), Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstraße 12, 70599 Stuttgart, Germany
| | - Bahar Abrishamchi
- Department of Bioprocess Engineering (150k), Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstraße 12, 70599 Stuttgart, Germany
| | - Jens Pfannstiel
- Core Facility Hohenheim, Mass Spectrometry Unit, University of Hohenheim, August-von-Hartmann-Str. 3, 70599 Stuttgart, Germany
| | - Marius Henkel
- Cellular Agriculture, TUM School of Life Science, Technical University of Munich, Gregor-Mendel-Str. 4, 85354 Freising, Germany
| | - Lars Lilge
- Department of Bioprocess Engineering (150k), Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstraße 12, 70599 Stuttgart, Germany
| | - Ralf T. Voegele
- Department of Phytopathology (360a), Institute of Phytomedicine, Faculty of Agricultural Sciences, University of Hohenheim, Otto-Sander-Str. 5, 70599 Stuttgart, Germany
| | - Rudolf Hausmann
- Department of Bioprocess Engineering (150k), Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstraße 12, 70599 Stuttgart, Germany
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Ru Y, Liu J, Xu P, Gao W, Sun D, Zhu J, Liu C, Liu W. Application of the biosurfactant produced by
Bacillus velezensis
MMB
‐51 as an efficient synergist of sweet potato foliar fertilizer. J SURFACTANTS DETERG 2022. [DOI: 10.1002/jsde.12610] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Yunrui Ru
- Jiangsu Key Laboratory of Phylogenomics and Comparative Genomics, School of Life Science Jiangsu Normal University Xuzhou Jiangsu Province China
| | - Jiawen Liu
- Jiangsu Key Laboratory of Phylogenomics and Comparative Genomics, School of Life Science Jiangsu Normal University Xuzhou Jiangsu Province China
| | - Peijing Xu
- Jiangsu Key Laboratory of Phylogenomics and Comparative Genomics, School of Life Science Jiangsu Normal University Xuzhou Jiangsu Province China
| | - Wenhui Gao
- Jiangsu Key Laboratory of Phylogenomics and Comparative Genomics, School of Life Science Jiangsu Normal University Xuzhou Jiangsu Province China
| | - Di Sun
- Jiangsu Key Laboratory of Phylogenomics and Comparative Genomics, School of Life Science Jiangsu Normal University Xuzhou Jiangsu Province China
| | - Jingrong Zhu
- Jiangsu Key Laboratory of Phylogenomics and Comparative Genomics, School of Life Science Jiangsu Normal University Xuzhou Jiangsu Province China
| | - Cong Liu
- Jiangsu Key Laboratory of Phylogenomics and Comparative Genomics, School of Life Science Jiangsu Normal University Xuzhou Jiangsu Province China
| | - Weijie Liu
- Jiangsu Key Laboratory of Phylogenomics and Comparative Genomics, School of Life Science Jiangsu Normal University Xuzhou Jiangsu Province China
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Lipopeptide Biosurfactants from Bacillus spp.: Types, Production, Biological Activities, and Applications in Food. J FOOD QUALITY 2022. [DOI: 10.1155/2022/3930112] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Biosurfactants are a functionally and structurally heterogeneous group of biomolecules produced by multiple filamentous fungi, yeast, and bacteria, and characterized by their distinct surface and emulsifying ability. The genus Bacillus is well studied for biosurfactant production as it produces various types of lipopeptides, for example, lichenysins, bacillomycin, fengycins, and surfactins. Bacillus lipopeptides possess a broad spectrum of biological activities such as antimicrobial, antitumor, immunosuppressant, and antidiabetic, in addition to their use in skincare. Moreover, Bacillus lipopeptides are also involved in various food products to increase the antimicrobial, surfactant, and emulsification impact. From the previously published articles, it can be concluded that biosurfactants have strong potential to be used in food, healthcare, and agriculture. In this review article, we discuss the versatile functions of lipopeptide Bacillus species with particular emphasis on the biological activities and their applications in food.
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Huang Y, Zhang X, Xu H, Zhang F, Zhang X, Yan Y, He L, Liu J. Isolation of lipopeptide antibiotics from Bacillus siamensis: A potential biocontrol agent for Fusarium graminearum. Can J Microbiol 2022; 68:403-411. [PMID: 35171710 DOI: 10.1139/cjm-2021-0312] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Fusarium head blight (FHB), a destructive fungal disease that can cause damage to various crops and reduce yield and quality, is primarily caused by several species of the soil-borne fungal genus Fusarium, which produce mycotoxins that contaminate grain and may cause various severe chronic diseases in humans and livestock. In recent years, Bacillus spp. have been reported as good producer of antifungal antibiotics against FHB. This study aimed to explore the potential role of a newly identified Bacillus strain, designated as CU-XJ-9, against FHB. This strain, which was isolated from traditional Chinese fermented food, was identified as Bacillus siamensis and confirmed to produce lipopeptide biosurfactants, which according to the analysis by quadrupole time-of-flight tandem mass spectrometry (Q-TOF-MS/MS) may belong to the iturin lipopeptide family. The isolated antifungal compounds, at 100 μg/mL, completely inhibited the germination of conidia. Observation of the effects of the isolated antifungal compounds on the mycelia of F. graminearum by scanning electron microscopy revealed obvious nodes in the middle of the mycelia and destroyed mycelial structures, and these changes became more pronounced with increasing dose. Overall, this study provides important information about the ability of Bacillus siamensis to produce lipopeptide biosurfactants, which showed significant antagonistic activity against F. graminearum.
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Affiliation(s)
- Yanhong Huang
- Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China;
| | - Xingrong Zhang
- Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology (Shandong Academy of Sciences), jinan, China;
| | - Hui Xu
- Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China;
| | - Fan Zhang
- College of Life Sciences, ShanDong normal University, Jinan, Shandong, China;
| | - Xuelin Zhang
- Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China;
| | - Yongheng Yan
- Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China;
| | - Lianzhi He
- Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China;
| | - Jianjun Liu
- Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China;
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Enhanced Production of Iturin A-2 Generated from Bacillus velezensis T701 and the Antitumor Activity of Iturin A-2 against Human Gastric Carcinoma Cells. Int J Pept Res Ther 2021. [DOI: 10.1007/s10989-021-10340-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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