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Akinyemi MO, Ogunremi OR, Adeleke RA, Ezekiel CN. Probiotic Potentials of Lactic Acid Bacteria and Yeasts from Raw Goat Milk in Nigeria. Probiotics Antimicrob Proteins 2024; 16:163-180. [PMID: 36520357 DOI: 10.1007/s12602-022-10022-w] [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] [Accepted: 11/28/2022] [Indexed: 12/23/2022]
Abstract
Probiotic microorganisms are incorporated in foods due to their numerous health benefits. We investigated lactic acid bacteria (LAB) and yeasts isolated from goat milk in Nigeria for novel probiotic strains. In this study, a total of 27 LAB and 23 yeast strains were assessed for their probiotic potentials. Only six LAB strains (Weissella cibaria GM 93m3, Weissella confusa GM 92m1, Pediococcus acidilactici GM 18a, Pediococcus pentosaceus GM 23d, Lactiplantibacillus pentosus GM 102s4, Limosilactobacillus fermentum GM 30m1) and four yeast strains (Candida tropicalis 12a, C. tropicalis 33d, Diutina rugosa 53b, and D. rugosa 77a) identified using partial 16S and 26S rDNA sequencing, respectively, showed survival at pH 2.5, 0.3% bile salt, and simulated gastrointestinal conditions and possessed auto-aggregative and hydrophobic properties, thus satisfying key in vitro criteria as probiotics. All LAB strains showed coaggregation properties and antimicrobial activities against pathogens. Pediococcus pentosaceus GM 23d recorded the strongest coaggregation percentage (34-94%) against 14 pathogens, while W. cibaria GM 93m3 showed the least (6-57%) against eight of the 14 pathogens. The whole cell and extracellular extracts of LAB and yeast strains, with the exception of D. rugosa 77a, had either 2,2-diphenyl-1-picryl-hydrazyl and/or hydroxyl radical scavenging activity. In conclusion, all six LAB and four yeast strains are important probiotic candidates that can be further investigated for use as functional starter cultures.
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Affiliation(s)
- Muiz O Akinyemi
- Department of Microbiology, Babcock University, Ilishan Remo, Ogun State, Nigeria
- Unit for Environmental Sciences and Management, North-West University, Potchefstroom, 2520, South Africa
| | - Omotade R Ogunremi
- Department of Biological Sciences, First Technical University, Ibadan, Oyo State, Nigeria
| | - Rasheed A Adeleke
- Unit for Environmental Sciences and Management, North-West University, Potchefstroom, 2520, South Africa
| | - Chibundu N Ezekiel
- Department of Microbiology, Babcock University, Ilishan Remo, Ogun State, Nigeria.
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Celebi O, Taghizadehghalehjoughi A, Celebi D, Mesnage R, Golokhvast KS, Arsene AL, Spandidos DA, Tsatsakis A. Effect of the combination of Lactobacillus acidophilus (probiotic) with vitamin K3 and vitamin E on Escherichia coli and Staphylococcus aureus: An in vitro pathogen model. Mol Med Rep 2023; 27:119. [PMID: 37144488 PMCID: PMC10196883 DOI: 10.3892/mmr.2023.13006] [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] [Received: 01/14/2023] [Accepted: 03/16/2023] [Indexed: 05/06/2023] Open
Abstract
The gut microbiota plays a key role in maintaining health and regulating the host's immune response. The use of probiotics and concomitant vitamins can increase mucus secretion by improving the intestinal microbial population and prevent the breakdown of tight junction proteins by reducing lipopolysaccharide concentration. Changes in the intestinal microbiome mass affect multiple metabolic and physiological functions. Studies on how this microbiome mass and the regulation in the gastrointestinal tract are affected by probiotic supplements and vitamin combinations have attracted attention. The current study evaluated vitamins K and E and probiotic combinations effects on Escherichia coli and Staphylococcus aureus. Minimal inhibition concentrations of vitamins and probiotics were determined. In addition, inhibition zone diameters, antioxidant activities and immunohistochemical evaluation of the cell for DNA damage were performed to evaluate the effects of vitamins and probiotics. At the specified dose intervals, L. acidophilus and vitamin combinations inhibit the growth of Escherichia coli and Staphylococcus aureus. It could thus contribute positively to biological functions by exerting immune system‑strengthening activities.
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Affiliation(s)
- Ozgur Celebi
- Department of Medical Microbiology, Faculty of Medicine, Ataturk University, 25240 Erzurum, Turkey
| | | | - Demet Celebi
- Department of Microbiology, Faculty of Veterinary Medicine, Ataturk University, 25240 Erzurum, Turkey
- Vaccine Application and Development Center, Ataturk University, 25240 Erzurum, Turkey
| | - Robin Mesnage
- Department of Medical and Molecular Genetics, Faculty of Life Sciences and Medicine, King's College London, London WC2R 2LS, United Kingdom
| | | | - Andreea Letitia Arsene
- Department of General and Pharmaceutical Microbiology, Faculty of Pharmacy, Carol Davila University of Medicine and Pharmacy, 020021 Bucharest, Romania
| | - Demetrios A. Spandidos
- Laboratory of Clinical Virology, Faculty of Medicine, University of Crete, 71003 Heraklion, Greece
| | - Aristidis Tsatsakis
- Department of Forensic Sciences and Toxicology, Faculty of Medicine, University of Crete, 71003 Heraklion, Greece
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Zhang K, Zhang Z, Guo X, Guo R, Zhu L, Qiu X, Yu X, Chai J, Gu C, Feng Z. Changes in nutrient consumption patterns of Lactobacillus fermentum mediated by sodium lactate. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:1775-1783. [PMID: 36305089 DOI: 10.1002/jsfa.12295] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 08/28/2022] [Accepted: 10/25/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND During high-cell-density culture of Lactobacillus fermentum, the optimal pH is often maintained by adding NaOH. During cultivation at controlled pH, L. fermentum experiences osmotic stress due to the continuous accumulation of sodium lactate as a neutralizer product, affecting its survival in subsequent processing. The purpose of this study was to evaluate the nutrient consumption patterns of L. fermentum ATCC 14931 under sodium lactate stress and to screen nutrients that help it resist osmotic stress. RESULTS The consumption and consumption rates of amino acids, purines, pyrimidines, vitamins, and metal ions were analyzed in chemically defined media containing 0.13, 0.31, or 0.62 mm L-1 sodium lactate. The highest consumption rates were found for arginine, guanine, folic acid, and Mn2+ , and the most consumed nutrients were glutamate + glutamine, guanine, ascorbic acid, and Na+ . Arginine 2.58 mm L-1 , guanine 0.23 mm L-1 , and Mn2+ 0.25 mm L-1 were added to the medium at sodium lactate concentrations of 0.13 and 0.62 mm L-1 , and arginine 2.58 mm L-1 , guanine 0.26 mm L-1 , and Mn2+ 0.25 mm L-1 at a sodium lactate concentration of 0.31 mm L-1 . The viable cell counts of L. fermentum ATCC 14931 were approximately 1.02-fold (P < 0.05) of the counts observed in control medium at all three concentrations of sodium lactate. CONCLUSION The present results suggest that certain nutrients accelerate the growth of L. fermentum under sodium lactate stress and enhance its resistance to this adverse condition. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Kenan Zhang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Zongcai Zhang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Xiaoxue Guo
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Ruijia Guo
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Lin Zhu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Xinrong Qiu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Xiaohan Yu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Jun Chai
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Chunhe Gu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, China
| | - Zhen Feng
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, China
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Vasudha M, Prashantkumar CS, Bellurkar M, Kaveeshwar V, Gayathri D. Probiotic potential of β‑galactosidase‑producing lactic acid bacteria from fermented milk and their molecular characterization. Biomed Rep 2023; 18:23. [PMID: 36846619 PMCID: PMC9945298 DOI: 10.3892/br.2023.1605] [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: 09/28/2022] [Accepted: 12/23/2022] [Indexed: 02/10/2023] Open
Abstract
Probiotics have attained significant interest in recent years as a result of their gut microbiome modulation and gastrointestinal health benefits. Numerous fermented foods contain lactic acid bacteria (LAB) which are considered as GRAS and probiotic bacteria. The present study aimed to investigate indigenous LAB from homemade fermented milk samples collected in remote areas of Karnataka (India), in order to isolate the most potent and well-adapted to local environmental conditions bacteria, which were then evaluated using a step-by-step approach focused on the evaluation of probiotic traits and β-galactosidase-producing ability. LAB were screened using 5-bromo-4-chloro-3-indole-D-galactopyranoside (X-Gal) and O-nitrophenyl-β-D-galactopyranoside (ONPG) as substrate, and exhibited β-galactosidase activity ranging from 728.25 to 1,203.32 Miller units. The most promising isolates were selected for 16S rRNA gene sequence analysis and identified as Lactiplantibacillus plantarum, Limosilactobacillus fermentum, Lactiplantibacillus pentosus and Lactiplantibacillus sp. Furthermore, these isolates were evaluated by in vitro, viz., survival in gastrointestinal tract, antibiotic susceptibility, antimicrobial activity, cell surface characteristics, and haemolytic activity. All eight isolates demonstrated strong adherence and prevented pathogen penetration into HT-29 cells, indicating potential of the bacteria to scale up industrial level production of milk products for lactose intolerants.
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Affiliation(s)
- Mahanthesh Vasudha
- Department of Studies in Microbiology, Davangere University, Davangere, Karnataka 577007, India
| | - Chakra S Prashantkumar
- Department of Studies in Microbiology, Davangere University, Davangere, Karnataka 577007, India
| | - Mallika Bellurkar
- Central Research Laboratory, SDM College of Medical Sciences and Hospital, Shri Dharmasthala Manjunatheshwara University, Dharwad, Karnataka 580009, India
| | - Vishwas Kaveeshwar
- Central Research Laboratory, SDM College of Medical Sciences and Hospital, Shri Dharmasthala Manjunatheshwara University, Dharwad, Karnataka 580009, India,Correspondence to: Professor Devaraja Gayathri, Department of Studies in Microbiology, Davangere University, Shivagangothri, Davangere, Karnataka 577007, India
| | - Devaraja Gayathri
- Department of Studies in Microbiology, Davangere University, Davangere, Karnataka 577007, India,Correspondence to: Professor Devaraja Gayathri, Department of Studies in Microbiology, Davangere University, Shivagangothri, Davangere, Karnataka 577007, India
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Lactic Acid Bacteria as Potential Agents for Biocontrol of Aflatoxigenic and Ochratoxigenic Fungi. Toxins (Basel) 2022; 14:toxins14110807. [PMID: 36422981 PMCID: PMC9699002 DOI: 10.3390/toxins14110807] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2022] [Revised: 11/16/2022] [Accepted: 11/17/2022] [Indexed: 11/22/2022] Open
Abstract
Aflatoxins (AF) and ochratoxin A (OTA) are fungal metabolites that have carcinogenic, teratogenic, embryotoxic, genotoxic, neurotoxic, and immunosuppressive effects in humans and animals. The increased consumption of plant-based foods and environmental conditions associated with climate change have intensified the risk of mycotoxin intoxication. This study aimed to investigate the abilities of eleven selected LAB strains to reduce/inhibit the growth of Aspergillus flavus, Aspergillus parasiticus, Aspergillus carbonarius, Aspergillus niger, Aspergillus welwitschiae, Aspergillus steynii, Aspergillus westerdijkiae, and Penicillium verrucosum and AF and OTA production under different temperature regiments. Data were treated by ANOVA, and machine learning (ML) models able to predict the growth inhibition percentage were built, and their performance was compared. All factors LAB strain, fungal species, and temperature significantly affected fungal growth and mycotoxin production. The fungal growth inhibition range was 0-100%. Overall, the most sensitive fungi to LAB treatments were P. verrucosum and A. steynii, while the least sensitive were A. niger and A. welwitschiae. The LAB strains with the highest antifungal activity were Pediococcus pentosaceus (strains S11sMM and M9MM5b). The reduction range for AF was 19.0% (aflatoxin B1)-60.8% (aflatoxin B2) and for OTA, 7.3-100%, depending on the bacterial and fungal strains and temperatures. The LAB strains with the highest anti-AF activity were the three strains of P. pentosaceus and Leuconostoc mesenteroides ssp. dextranicum (T2MM3), and those with the highest anti-OTA activity were Leuconostoc paracasei ssp. paracasei (3T3R1) and L. mesenteroides ssp. dextranicum (T2MM3). The best ML methods in predicting fungal growth inhibition were multilayer perceptron neural networks, followed by random forest. Due to anti-fungal and anti-mycotoxin capacity, the LABs strains used in this study could be good candidates as biocontrol agents against aflatoxigenic and ochratoxigenic fungi and AFL and OTA accumulation.
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Zamani N, Fazeli MR, Sepahi AA, Shariatmadari F. A new probiotic Lactobacillus plantarum strain isolated from traditional dairy together with nanochitosan particles shows the synergistic effect on aflatoxin B1 detoxification. Arch Microbiol 2022; 204:624. [DOI: 10.1007/s00203-022-03231-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2021] [Revised: 08/22/2022] [Accepted: 08/29/2022] [Indexed: 11/02/2022]
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Emadi A, Eslami M, Yousefi B, Abdolshahi A. In vitro strain specific reducing of aflatoxin B1 by probiotic bacteria: a systematic review and meta-analysis. TOXIN REV 2022. [DOI: 10.1080/15569543.2021.1929323] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Alireza Emadi
- Semnan University of Medical Sciences and Health Services, Semnan, Iran
| | - Majid Eslami
- Cancer Research Center, Semnan University of Medical Sciences, Semnan, Iran
| | - Bahman Yousefi
- Cancer Research Center, Semnan University of Medical Sciences, Semnan, Iran
| | - Anna Abdolshahi
- Semnan University of Medical Sciences and Health Services, Semnan, Iran
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Kalathinathan P, Kodiveri Muthukaliannan G. Characterisation of a potential probiotic strain Paracoccus marcusii KGP and its application in whey bioremediation. Folia Microbiol (Praha) 2021; 66:819-830. [PMID: 34148171 DOI: 10.1007/s12223-021-00886-w] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2020] [Accepted: 06/08/2021] [Indexed: 01/10/2023]
Abstract
Whey, the main by-product obtained from the manufacture of cheese, which contains a very high organic load (mainly due to the lactose content), is not easily degradable and creates concern over environmental issues. Hydrolysis of lactose present in whey and conversion of whey lactose into valuable products such as bioethanol, sweet syrup, and animal feed offers the possibility of whey bioremediation. The increasing need for bioremediation in the dairy industry has compelled researchers to search for a novel source of β-galactosidase with diverse properties. In the present study, the bacterium Paracoccus marcusii KGP producing β-galactosidase was subjected to morphological, biochemical, and probiotic characterisation. The bacterial isolate was found to be non-pathogenic and resistant to low pH (3 and 4), bile salts (0.2%), salt (10%), pepsin (at pH 3), and pancreatin (at pH 8). Further characterisation revealed that the bacteria have a good auto-aggregation ability (40% at 24 h), higher hydrophobicity (chloroform-60%, xylene-50%, and ethyl acetate-40%) and a broad spectrum of antibiotic susceptibility. The highest growth of P. marcusii KGP was achieved at pH 7 and 28 °C, and the yeast extract, galactose, and MgSO4 were the best for the growth of the bacterial cells. The bacterium KGP was able to utilise whey as a substrate for its growth with good β-galactosidase production potential. Furthermore, the β-galactosidase extracted from the isolate KGP could hydrolyse 47% whey lactose efficiently at 50 °C. The study thus reveals the potential application of β-galactosidase from P. marcusii KGP in whey bioremediation.
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Affiliation(s)
- Pooja Kalathinathan
- School of BioSciences and Technology, Vellore Institute of Technology, Tamil Nadu, India
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In Vitro Detoxification of Aflatoxin B 1, Deoxynivalenol, Fumonisins, T-2 Toxin and Zearalenone by Probiotic Bacteria from Genus Lactobacillus and Saccharomyces cerevisiae Yeast. Probiotics Antimicrob Proteins 2021; 12:289-301. [PMID: 30721525 PMCID: PMC7072052 DOI: 10.1007/s12602-018-9512-x] [Citation(s) in RCA: 86] [Impact Index Per Article: 28.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
The aim of the following research was to determine the detoxification properties of probiotic Lactobacillus sp. bacteria (12 strains) and S. cerevisiae yeast (6 strains) towards mycotoxins, such as aflatoxin B1, deoxynivalenol, fumonisins, T-2 toxin and zearalenone, which pose as frequent feed contamination. The experiment involved analysing changes in concentration of mycotoxins in PBS solutions, after 6, 12 and 24 h of incubation with monocultures of tested microorganisms, measured by high-performance liquid chromatography (HPLC). We found that all strains detoxified the mycotoxins, with the highest reduction in concentration observed for the fumonisin B1 and B2 mixture, ranging between 62 and 77% for bacterial strains and 67–74% for yeast. By contrast, deoxynivalenol was the most resistant mycotoxin: its concentration was reduced by 19–39% by Lactobacillus sp. strains and 22–43% by yeast after 24 h of incubation. High detoxification rates for aflatoxin B1, T-2 toxin and zearalenone were also observed, with concentration reduced on average by 60%, 61% and 57% by Lactobacillus, respectively, and 65%, 69% and 52% by yeast, respectively. The greatest extent of reduction in the concentration for all mycotoxins was observed after 6 h of incubation; however, a decrease in concentration was noted even after 24 h of incubation. Thus, the tested microorganisms can potentially be used as additives to decrease the concentrations of toxins in animal feed.
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Wang W, Ma H, Yu H, Qin G, Tan Z, Wang Y, Pang H. Screening of Lactobacillus plantarum Subsp. plantarum with Potential Probiotic Activities for Inhibiting ETEC K88 in Weaned Piglets. Molecules 2020; 25:molecules25194481. [PMID: 33003556 PMCID: PMC7582832 DOI: 10.3390/molecules25194481] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2020] [Revised: 09/18/2020] [Accepted: 09/25/2020] [Indexed: 12/20/2022] Open
Abstract
For screening excellent lactic acid bacteria (LAB) strains to inhibit enterotoxigenic Escherichia coli (ETEC) K88, inhibitory activities of more than 1100 LAB strains isolated from different materials, and kept in the lab, were evaluated in this study. Nine strains with inhibition zones, at least 22.00 mm (including that of a hole puncher, 10.00 mm), and good physiological and biochemical characteristics identified by 16S DNA gene sequencing and recA gene multiple detection, were assigned to Lactobacillus (L.) plantarum subsp. plantarum (5), L. fermentum (1), L. reuteri (1), Weissella cibaria (1) and Enterococcus faecalis (1), respectively. As investigated for their tolerance abilities and safety, only strain ZA3 possessed high hydrophobicity and auto-aggregation abilities, had high survival rate in low pH, bile salt environment, and gastrointestinal (GI) fluids, was sensitive to ampicillin, and resistant to norfloxacin and amikacin, without hemolytic activity, and did not carry antibiotic resistance genes, but exhibited broad spectrum activity against a wide range of microorganisms. Antibacterial substance may attribute to organic acids, especially lactic acid and acetic acid. The results indicated that the selected strain L. plantarum subsp. plantarum ZA3 could be considered a potential probiotic to inhibit ETEC K88 in weaned piglets for further research.
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Affiliation(s)
- Weiwei Wang
- Henan Key Lab Ion Beam Bioengineering, School of Agricultural Sciences, Zhengzhou University, Zhengzhou 450052, China; (W.W.); (H.M.); (H.Y.); (G.Q.); (Z.T.); (Y.W.)
- School of Physics and Microelectronics, Zhengzhou University, Zhengzhou 450052, China
| | - Hao Ma
- Henan Key Lab Ion Beam Bioengineering, School of Agricultural Sciences, Zhengzhou University, Zhengzhou 450052, China; (W.W.); (H.M.); (H.Y.); (G.Q.); (Z.T.); (Y.W.)
- School of Physics and Microelectronics, Zhengzhou University, Zhengzhou 450052, China
| | - Haojie Yu
- Henan Key Lab Ion Beam Bioengineering, School of Agricultural Sciences, Zhengzhou University, Zhengzhou 450052, China; (W.W.); (H.M.); (H.Y.); (G.Q.); (Z.T.); (Y.W.)
| | - Guangyong Qin
- Henan Key Lab Ion Beam Bioengineering, School of Agricultural Sciences, Zhengzhou University, Zhengzhou 450052, China; (W.W.); (H.M.); (H.Y.); (G.Q.); (Z.T.); (Y.W.)
| | - Zhongfang Tan
- Henan Key Lab Ion Beam Bioengineering, School of Agricultural Sciences, Zhengzhou University, Zhengzhou 450052, China; (W.W.); (H.M.); (H.Y.); (G.Q.); (Z.T.); (Y.W.)
| | - Yanping Wang
- Henan Key Lab Ion Beam Bioengineering, School of Agricultural Sciences, Zhengzhou University, Zhengzhou 450052, China; (W.W.); (H.M.); (H.Y.); (G.Q.); (Z.T.); (Y.W.)
| | - Huili Pang
- Henan Key Lab Ion Beam Bioengineering, School of Agricultural Sciences, Zhengzhou University, Zhengzhou 450052, China; (W.W.); (H.M.); (H.Y.); (G.Q.); (Z.T.); (Y.W.)
- Correspondence: ; Tel.: +86-150-3715-1053
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Ibitoye OA, Olaniyi OO, Ogidi CO, Akinyele BJ. Lactic acid bacteria bio-detoxified aflatoxins contaminated cereals, ameliorate toxicological effects and improve haemato-histological parameters in albino rats. TOXIN REV 2020. [DOI: 10.1080/15569543.2020.1817088] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
| | | | - Clement Olusola Ogidi
- Biotechnology Unit, Department of Biological Sciences, Kings University, Odeomu, Nigeria
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12
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Kumara SS, Gayathri D, Hariprasad P, Venkateswaran G, Swamy CT. In vivo AFB 1 detoxification by Lactobacillus fermentum LC5/a with chlorophyll and immunopotentiating activity in albino mice. Toxicon 2020; 187:214-222. [PMID: 32941932 DOI: 10.1016/j.toxicon.2020.09.004] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2020] [Revised: 06/25/2020] [Accepted: 09/11/2020] [Indexed: 11/18/2022]
Abstract
The potential Aflatoxin B1 (AFB1) binding Lactobacillus fermentum (LC5/a) was used for in vivo AFB1 binding and detoxification in presence of chlorophyll (CL) in male Swiss albino mice. Mice were randomly divided into seven groups. The control groups (CL, AFB1 and LC5/a) received chlorophyll (250 μg/kg b.w), AFB1 (100 μg/kg b.w) and LC5/a (1 × 108 CFU) for 21 days. The treatment group (AFB1+LC5/a) received 100 μl of lyophilized bacterial suspension (1 × 108 CFU) 2 h before the AFB1 dosage (100μg/kg b.w). The chlorophyll mice group (CL + AFB1) was given single oral dose of CL (250 μg/kg b.w) before AFB1 dosage and last mice group received the combination of CL + LC5/a before the AFB1 dosage over a period of 21 days. Ballooning of cytoplasm and necrosis in liver was evident in histopathological examination of AFB1 mice group, while, marked improvement and nearly normal histology were seen in LC5/a and CL treated mice group. The levels of AST, ALT, GST, and SOD were increased in AFB1 mice group compared to LC5/a and CL treated mice group. Elevated levels of pro-inflammatory cytokines, TNF-α, IL-12, IL-6 (324, 506, 117.25 pg/ml) were observed in AFB1 treated mice serum compared to LC5/a and CL treated mice (249.54, 322.01 and 82.35 pg/ml). Thus, Lactobacillus fermentum LC5/a has certainly sequestered AFB1 from gastrointestinal tract besides regulating the production of pro-inflammatory cytokines.
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Affiliation(s)
- S Sunil Kumara
- Department of Microbiology, Davangere University, Davangere, 577002, Karnataka, India
| | - Devaraja Gayathri
- Department of Microbiology, Davangere University, Davangere, 577002, Karnataka, India.
| | - P Hariprasad
- Centre for Rural Development and Technology, Indian Institute of Technology, Delhi, Hauz Khas, New Delhi, 110016, India
| | - G Venkateswaran
- Central Food Technological Research Institute, CSIR, Mysore, 570 020, Karnataka, India
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Nazhand A, Durazzo A, Lucarini M, Souto EB, Santini A. Characteristics, Occurrence, Detection and Detoxification of Aflatoxins in Foods and Feeds. Foods 2020; 9:E644. [PMID: 32443392 PMCID: PMC7278662 DOI: 10.3390/foods9050644] [Citation(s) in RCA: 65] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2020] [Revised: 05/09/2020] [Accepted: 05/12/2020] [Indexed: 12/14/2022] Open
Abstract
Mycotoxin contamination continues to be a food safety concern globally, with the most toxic being aflatoxins. On-farm aflatoxins, during food transit or storage, directly or indirectly result in the contamination of foods, which affects the liver, immune system and reproduction after infiltration into human beings and animals. There are numerous reports on aflatoxins focusing on achieving appropriate methods for quantification, precise detection and control in order to ensure consumer safety. In 2012, the International Agency for Research on Cancer (IARC) classified aflatoxins B1, B2, G1, G2, M1 and M2 as group 1 carcinogenic substances, which are a global human health concern. Consequently, this review article addresses aflatoxin chemical properties and biosynthetic processes; aflatoxin contamination in foods and feeds; health effects in human beings and animals due to aflatoxin exposure, as well as aflatoxin detection and detoxification methods.
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Affiliation(s)
- Amirhossein Nazhand
- Department of Biotechnology, Sari Agricultural Science and Natural Resource University, 9th km of Farah Abad Road, Mazandaran 48181-68984, Iran;
| | - Alessandra Durazzo
- CREA-Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Roma, Italy; (A.D.); (M.L.)
| | - Massimo Lucarini
- CREA-Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Roma, Italy; (A.D.); (M.L.)
| | - Eliana B. Souto
- Faculty of Pharmacy of University of Coimbra, Azinhaga de Santa Comba, Polo III-Saúde, 3000-548 Coimbra, Portugal;
- CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - Antonello Santini
- Department of Pharmacy, University of Napoli Federico II, Via D. Montesano 49, 80131 Napoli, Italy
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14
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Liu Q, Yu Z, Tian F, Zhao J, Zhang H, Zhai Q, Chen W. Surface components and metabolites of probiotics for regulation of intestinal epithelial barrier. Microb Cell Fact 2020; 19:23. [PMID: 32024520 PMCID: PMC7003451 DOI: 10.1186/s12934-020-1289-4] [Citation(s) in RCA: 189] [Impact Index Per Article: 47.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2019] [Accepted: 01/20/2020] [Indexed: 12/11/2022] Open
Abstract
The gut microbiota can significantly affect the function of the intestinal barrier. Some intestinal probiotics (such as Lactobacillus, Bifidobacteria, a few Escherichia coli strains, and a new generation of probiotics including Bacteroides thetaiotaomicron and Akkermansia muciniphila) can maintain intestinal epithelial homeostasis and promote health. This review first summarizes probiotics' regulation of the intestinal epithelium via their surface compounds. Surface layer proteins, flagella, pili and capsular polysaccharides constitute microbial-associated molecular patterns and specifically bind to pattern recognition receptors, which can regulate signaling pathways to produce cytokines or inhibit apoptosis, thereby attenuating inflammation and enhancing the function of the gut epithelium. The review also explains the effects of metabolites (such as secreted proteins, organic acids, indole, extracellular vesicles and bacteriocins) of probiotics on host receptors and the mechanisms by which these metabolites regulate gut epithelial barrier function. Previous reviews summarized the role of the surface macromolecules or metabolites of gut microbes (including both probiotics and pathogens) in human health. However, these reviews were mostly focused on the interactions between these substances and the intestinal mucosal immune system. In the current review, we only focused on probiotics and discussed the molecular interaction between these bacteria and the gut epithelial barrier.
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Affiliation(s)
- Qing Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu, People's Republic of China
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu, China
| | - Zhiming Yu
- Wuxi People's Hospital Affiliated to Nanjing Medical University, Wuxi, 214023, Jiangsu, People's Republic of China
| | - Fengwei Tian
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu, People's Republic of China
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu, China
| | - Jianxin Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu, People's Republic of China
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu, China
| | - Hao Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu, People's Republic of China
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu, China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, 214122, Jiangsu, China
- (Yangzhou) Institute of Food Biotechnology, Jiangnan University, Yangzhou, 225004, China
- International Joint Research Laboratory for Probiotics at Jiangnan University, Wuxi, 214122, Jiangsu, China
| | - Qixiao Zhai
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu, People's Republic of China.
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu, China.
- Wuxi Translational Medicine Research Center and Jiangsu Translational Medicine Research Institute Wuxi Branch, Wuxi, China.
| | - Wei Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu, People's Republic of China
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu, China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, 214122, Jiangsu, China
- Beijing Innovation Centre of Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, 100048, People's Republic of China
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15
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Sadiq FA, Yan B, Tian F, Zhao J, Zhang H, Chen W. Lactic Acid Bacteria as Antifungal and Anti-Mycotoxigenic Agents: A Comprehensive Review. Compr Rev Food Sci Food Saf 2019; 18:1403-1436. [PMID: 33336904 DOI: 10.1111/1541-4337.12481] [Citation(s) in RCA: 133] [Impact Index Per Article: 26.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2019] [Revised: 06/21/2019] [Accepted: 07/05/2019] [Indexed: 12/18/2022]
Abstract
Fungal contamination of food and animal feed, especially by mycotoxigenic fungi, is not only a global food quality concern for food manufacturers, but it also poses serious health concerns because of the production of a variety of mycotoxins, some of which present considerable food safety challenges. In today's mega-scale food and feed productions, which involve a number of processing steps and the use of a variety of ingredients, fungal contamination is regarded as unavoidable, even good manufacturing practices are followed. Chemical preservatives, to some extent, are successful in retarding microbial growth and achieving considerably longer shelf-life. However, the increasing demand for clean label products requires manufacturers to find natural alternatives to replace chemically derived ingredients to guarantee the clean label. Lactic acid bacteria (LAB), with the status generally recognized as safe (GRAS), are apprehended as an apt choice to be used as natural preservatives in food and animal feed to control fungal growth and subsequent mycotoxin production. LAB species produce a vast spectrum of antifungal metabolites to inhibit fungal growth; and also have the capacity to adsorb, degrade, or detoxify fungal mycotoxins including ochratoxins, aflatoxins, and Fusarium toxins. The potential of many LAB species to circumvent spoilage associated with fungi has been exploited in a variety of human food and animal feed stuff. This review provides the most recent updates on the ability of LAB to serve as antifungal and anti-mycotoxigenic agents. In addition, some recent trends of the use of LAB as biopreservative agents against fungal growth and mycotoxin production are highlighted.
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Affiliation(s)
- Faizan Ahmed Sadiq
- State Key Laboratory of Food Science and Technology, Jiangnan Univ., Wuxi, 214122, China.,School of Food Science and Technology, Jiangnan Univ., Wuxi, 214122, China
| | - Bowen Yan
- State Key Laboratory of Food Science and Technology, Jiangnan Univ., Wuxi, 214122, China.,School of Food Science and Technology, Jiangnan Univ., Wuxi, 214122, China
| | - Fengwei Tian
- State Key Laboratory of Food Science and Technology, Jiangnan Univ., Wuxi, 214122, China.,School of Food Science and Technology, Jiangnan Univ., Wuxi, 214122, China
| | - Jianxin Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan Univ., Wuxi, 214122, China.,School of Food Science and Technology, Jiangnan Univ., Wuxi, 214122, China.,National Engineering Research Center for Functional Food, Jiangnan Univ., Wuxi, 214122, China
| | - Hao Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan Univ., Wuxi, 214122, China.,School of Food Science and Technology, Jiangnan Univ., Wuxi, 214122, China.,National Engineering Research Center for Functional Food, Jiangnan Univ., Wuxi, 214122, China
| | - Wei Chen
- State Key Laboratory of Food Science and Technology, Jiangnan Univ., Wuxi, 214122, China.,School of Food Science and Technology, Jiangnan Univ., Wuxi, 214122, China.,National Engineering Research Center for Functional Food, Jiangnan Univ., Wuxi, 214122, China
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