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Nguyen PT, Nguyen-Thi TU, Nguyen HT, Pham MN, Nguyen TT. Halophilic lactic acid bacteria - Play a vital role in the fermented food industry. Folia Microbiol (Praha) 2024; 69:305-321. [PMID: 38372951 DOI: 10.1007/s12223-024-01149-0] [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: 10/30/2023] [Accepted: 02/06/2024] [Indexed: 02/20/2024]
Abstract
Halophilic lactic acid bacteria have been widely found in various high-salt fermented foods. The distribution of these species in salt-fermented foods contributes significantly to the development of the product's flavor. Besides, these bacteria also have the ability to biosynthesize bioactive components which potentially apply to different areas. In this review, insights into the metabolic properties, salt stress responses, and potential applications of these bacteria have been have been elucidated. The purpose of this review highlights the important role of halophilic lactic acid bacteria in improving the quality and safety of salt-fermented products and explores the potential application of these bacteria.
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Affiliation(s)
- Phu-Tho Nguyen
- An Giang University, An Giang, Vietnam
- Vietnam National University Ho Chi Minh City (VNU-HCM), Ho Chi Minh City, Vietnam
| | | | - Huu-Thanh Nguyen
- An Giang University, An Giang, Vietnam
- Vietnam National University Ho Chi Minh City (VNU-HCM), Ho Chi Minh City, Vietnam
| | - Minh-Nhut Pham
- Hutech Institute of Applied Science, HUTECH University, Ho Chi Minh City, Vietnam
| | - Thi-Tho Nguyen
- Hutech Institute of Applied Science, HUTECH University, Ho Chi Minh City, Vietnam.
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Daneshazari R, Rabbani Khorasgani M, Hosseini-Abari A, Kim JH. Bacillus subtilis isolates from camel milk as probiotic candidates. Sci Rep 2023; 13:3387. [PMID: 36854714 PMCID: PMC9974938 DOI: 10.1038/s41598-023-30507-0] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2022] [Accepted: 02/24/2023] [Indexed: 03/02/2023] Open
Abstract
Recently Bacillus spp. has gained much attention as potential probiotics due to the production of resistant cells. So, this research is purposeful for evaluation of probiotic characteristics of Bacillus isolates from camel milk as a suitable source for growth and isolation of microorganisms that can be candidate to be used as probiotic. First, forty-eight colonies were screened by using morphological and biochemical analysis. Among the isolates, two of them were recognized as Bacillus subtilis CM1 and CM2 by partial 16SrRNA sequencing that, probiotic potentials of them were evaluated. Both of them, in the preliminary safety screening, were found negative for hemolysis and lecithinase activity. Also, in vitro characteristics such as acid, bile salts and artificial gastric juice resistant, cell surface hydrophobicity, auto-aggregation, antioxidant characteristics, and adherent capability to HT-29 cells were determined for them approximately in the range of other probiotic strains. Two strains were susceptible to various antibiotics and enterotoxigenic activities were not detected by PCR which means isolated Bacillus strains could be classified as safe. Altogether, results demonstrate that Bacillus CM1 and CM2 strains could have the potential of consideration as probiotics, however more extensive in vitro/vivo studies are needed.
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Affiliation(s)
- Roya Daneshazari
- grid.411750.60000 0001 0454 365XDepartment of Cell and Molecular Biology and Microbiology, Faculty of Biological Science and Technology, University of Isfahan, Isfahan, Iran
| | - Mohammad Rabbani Khorasgani
- Department of Cell and Molecular Biology and Microbiology, Faculty of Biological Science and Technology, University of Isfahan, Isfahan, Iran.
| | - Afrouzossadat Hosseini-Abari
- grid.411750.60000 0001 0454 365XDepartment of Cell and Molecular Biology and Microbiology, Faculty of Biological Science and Technology, University of Isfahan, Isfahan, Iran
| | - June-Hyung Kim
- grid.255166.30000 0001 2218 7142Department of Chemical Engineering, College of Engineering, Dong-a University, Busan, Korea
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Gamma-aminobutyric acid (GABA) production by potential probiotic strains of indigenous fermented foods origin and RSM based production optimization. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114511] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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Daneshazari R, Rabbani Khorasgani M, Hosseini-Abari A. Preliminary in vitro assessment of probiotic properties of Bacillus subtilis GM1, a spore forming bacteria isolated from goat milk. IRANIAN JOURNAL OF VETERINARY RESEARCH 2023; 24:65-73. [PMID: 37378382 PMCID: PMC10291520 DOI: 10.22099/ijvr.2023.43891.6441] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/26/2022] [Revised: 01/08/2023] [Accepted: 01/09/2023] [Indexed: 06/29/2023]
Abstract
Background Species of the Bacillus genus have a long history of use in biotechnology. Some Bacillus strains have recently been identified for food applications and industrial as safe bacteria, which mostly have been recognized as probiotic strains. Aims The primary purpose of the current study was to evaluate the probiotic characteristics of Bacillus subtilis strains isolated and identified from the goat milk samples. Methods After sampling from 40 goat milk and cultivation, suspected colonies were subjected to biochemical and molecular identification. Then, the confirmed isolate was assessed for in vitro probiotic tests, including hemolysis and lecithinase properties, bile salt, acid, and artificial gastric juice resistance, antioxidant activity, antibiotics susceptibility, enterotoxin genes detection, and attachment capacity to the HT-29 cells. Results Among 11 suspected isolates evaluated, only one isolate was identified as B. subtilis. In vitro tests for this strain showed similar results to other probiotic strains. The B. subtilis strain was susceptible to various antibiotics. The enterotoxin genes were not detected based on PCR assay. Concerning its probiotic characteristics assessment, especially tolerance to bile salts and acidic conditions, the Bacillus strain could have the potential to consider as a probiotic. Conclusion Goat milk can be recommended as a source of Bacillus isolates. Also, the isolated strain showed high adaptability to the gastrointestinal environment, relatively equal percentages of adhesion properties, and some safety aspects, having the potential to be considered as an appropriate probiotic.
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Affiliation(s)
- R Daneshazari
- Ph.D. Student in Microbiology, Department of Cell and Molecular Biology & Microbiology, Faculty of Biological Science and Technology, University of Isfahan, Isfahan, Iran
| | - M Rabbani Khorasgani
- Department of Cell and Molecular Biology & Microbiology, Faculty of Biological Science and Technology, University of Isfahan, Isfahan, Iran
| | - A Hosseini-Abari
- Department of Cell and Molecular Biology & Microbiology, Faculty of Biological Science and Technology, University of Isfahan, Isfahan, Iran
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Jiang J. The Mechanism of Oxidative Stress in Cells Isolation, Identification, and Genome-Wide Sequence Analysis of Nitrite Amylolytic Bacillus. Stem Cells Int 2022; 2022:9521900. [PMID: 36277040 PMCID: PMC9586806 DOI: 10.1155/2022/9521900] [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: 08/12/2022] [Revised: 09/13/2022] [Accepted: 09/21/2022] [Indexed: 11/17/2022] Open
Abstract
To improve the quality of traditional fermented pickles and reduce the nitrite content in the production process of pickles, the target bacteria for efficient nitrite degradation were screened from traditional fermented pickles. Pickles (picked vegetables), a traditional dish favored by many Chinese, are mildly salted and lactic acid-fermented vegetables in China. However, the presence of nitrite in pickles is a bottleneck which limits further development of the pickle industry. More attention is drawn to the problem of the presence of nitrite in pickles. Having harmful effect in the acidic environment produced by gastric acid, nitrite is converted into carcinogenic nitrosamine. After screening several nitrite-degrading bacteria in the early stage, a Gram-positive round ended Bacillus amyloliquefaciens is named as Bacillus amyloliquefaciens JBA-CH9, which can degrade nitrite efficiently. Bacillus amyloliquefaciens is a common bacterium in the food fermentation industry. Then, the optimum conditions for nitrite degradation of the strain were explored according to the inoculation amount, temperature and salinity, and the whole genome of Bacillus amyloliquefaciens JBA-CH9 was sequenced. The results showed that the strain had the best degradation effect on nitrite under the conditions of inoculation amount of 9%, salinity of 5%, and 30°C, and the highest degradation rate of nitrite was 91.47%. The results of whole genome sequencing showed that the strain had a large number of functional genes related to amino acids, carbohydrates, and lipids and contained nitrite reductase genes related to nitrite metabolism. Therefore, Bacillus amyloliquefaciens JBA-CH9 is a functional strain that can degrade nitrite efficiently.
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Affiliation(s)
- Jian Jiang
- Department of Public Health, Jining Medical University, Jining, 272013 Shandong, China
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Ramirez-Olea H, Reyes-Ballesteros B, Chavez-Santoscoy RA. Potential application of the probiotic Bacillus licheniformis as an adjuvant in the treatment of diseases in humans and animals: A systematic review. Front Microbiol 2022; 13:993451. [PMID: 36225361 PMCID: PMC9549136 DOI: 10.3389/fmicb.2022.993451] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2022] [Accepted: 08/24/2022] [Indexed: 11/13/2022] Open
Abstract
The use of Bacillus licheniformis as a probiotic has increased significantly in recent years. Published reports demonstrate that it provides multiple benefits for health. Although there are already studies in humans and is marketed, it is mostly used in the veterinary industry still. However, its benefits could be extrapolated to humans in future. This review addresses the application of B. licheniformis, its sporulation, mechanisms of action, and its role in the resolution, treatment, and prevention of different conditions and diseases. It focuses on scientific advances from 2016 to mid-2022 and emphasizes the most common diseases in the general population. Most of the 70% of published studies about the health benefits of B. licheniformis have been published from 2016 until now. The intake of B. licheniformis has been related to the effects of modulation of the intestinal microbiota, antimicrobial activity, growth promotion, anti-inflammatory and immunostimulatory effects, promotion of the regulation of the lipid profile, increase of neurotransmitters, and stress reduction, among others. These results provide novel possible applications of this and other probiotics in general. Although many benefits can be reported on a microorganism, the combination with others could provide a better effect. Further studies like this need to be done to understand the specific advantages of each probiotic and its strains and therefore achieve a better selection of them for a specific disease or disorder.
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Affiliation(s)
- Hugo Ramirez-Olea
- Tecnologico de Monterrey, Escuela de Ingenieria y Ciencias, Campus Monterrey, Monterrey, NL, Mexico
| | - Bernardo Reyes-Ballesteros
- Tecnologico de Monterrey, Escuela de Ingenieria y Ciencias, Campus Estado de México, Ciudad López Mateos, MX, Mexico
| | - Rocio Alejandra Chavez-Santoscoy
- Tecnologico de Monterrey, Escuela de Ingenieria y Ciencias, Campus Monterrey, Monterrey, NL, Mexico
- *Correspondence: Rocio Alejandra Chavez-Santoscoy,
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Sreenadh M, Kumar KR, Nath S. In Vitro Evaluation of Weizmannia coagulans Strain LMG S-31876 Isolated from Fermented Rice for Potential Probiotic Properties, Safety Assessment and Technological Properties. Life (Basel) 2022; 12:life12091388. [PMID: 36143423 PMCID: PMC9504688 DOI: 10.3390/life12091388] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Revised: 08/27/2022] [Accepted: 08/29/2022] [Indexed: 11/25/2022] Open
Abstract
Simple Summary Weizmanniacoagulans strain LMG S-31876, isolated from fermented rice, is Gram-positive bacilli, a spore-forming, motile, and facultative anaerobe, with an optimum temperature requirement of 40 °C. The strain is able to tolerate acidic gastric juice, bile, and pancreatin. It is non-virulent and exhibits sensitivity to most of the tested antibiotics. The strain shows antagonistic activity against pathogenic bacteria. The 16S rDNA gene sequence of W.coagulans strain LMG S-31876 has been submitted to NCBI–GenBank, archiving accession number MZ687045. The strain has also been deposited to BCCM/LMG and MTCC-IDA with reference numbers LMG S-31876 and MTCC 25396, respectively. Abstract Bacillus coagulans, which has been taxonomically reclassified as Weizmannia coagulans, has been the focus of research due to its wide distribution in fermented foods, probiotic properties, and tolerance to extreme environments. The purpose of this study was to characterise putative probiotic bacteria in a fermented rice sample, followed by an in vitro screening of presumptive probiotic properties and a safety assessment to ensure their safety for human consumption. The predominant isolate was Gram-positive, rod-shaped, catalase-positive, spore-forming, motile, and facultatively anaerobic. The biochemical test and 16S rDNA sequencing identify the isolate as Weizmannia coagulans strain LMG S-31876. The strain showed significant viability in acidic gastric juice, pancreatin, and bile. The strain showed tolerance to 5% NaCl, and a low-to-moderate percentage of hydrophobicity and auto-aggregation was recorded. It met all safety criteria, including haemolytic activity, DNase activity, antibiotic sensitivity, and growth inhibition of other bacteria. Evaluation of its technological properties showed positive results for amylolytic and lipolytic activities; however, negative results were obtained for proteolytic activity. It could be concluded from the gathered data that W. coagulans strain LMG S-31876 isolated from fermented rice, might serve as a potential functional probiotic food. However, extended follow-up durations and larger-scale trials by assessing the therapeutic effects in managing various clinical gastrointestinal conditions are required to warranty such effects.
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Affiliation(s)
- Madapati Sreenadh
- Abode Biotec India Private Limited, MLA Colony, Banjara Hills, Hyderabad 500033, Telangana, India
| | - Kallur Ranjith Kumar
- Abode Biotec India Private Limited, MLA Colony, Banjara Hills, Hyderabad 500033, Telangana, India
| | - Soumitra Nath
- Department of Biotechnology, Gurucharan College, Silchar 788004, Assam, India
- Correspondence:
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Antifungal Activity and Plant Growth-Promoting Properties of Bacillus mojovensis B1302 against Rhizoctonia Cerealis. Microorganisms 2022; 10:microorganisms10081682. [PMID: 36014099 PMCID: PMC9413849 DOI: 10.3390/microorganisms10081682] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2022] [Revised: 08/07/2022] [Accepted: 08/18/2022] [Indexed: 11/22/2022] Open
Abstract
Rhizoctonia cerealis is a worldwide soil-borne pathogenic fungus that significantly infects wheat and causes sharp eyespot in China. However, the biocontrol strains used for the control of Rhizoctonia cerealis are insufficient. In the present study, antagonistic strain B1302 from the rhizosphere of wheat were isolated and identified as Bacillus mojovensis based on their morphological, physiological, and biochemical characteristics, and their 16S rDNA sequence. Culture filtrate of strain B1302 had a broad antifungal spectrum. In order to improve the antifungal activity of B1302, response surface methodology (RSM) was used to optimize the culture conditions. The final medium composition and culture conditions were 13.2 g/L of wheat bran, 14.1 g/L of soybean meal, 224 r/min of rotation speed, 7.50 of initial pH, and 1.5 × 108 CFU/mL of inoculation amount at 35 °C for a culture duration of 72 h. B. mojavensis B1302 inhibited the hyphae growth of R.cerealis and produced hydrolytic enzymes (protease, chitinase, and glucanase), IAA, and had N-fixing potentiality and P-solubilisation capacity. It can also promote wheat seedling growth in potted plants. The disease incidence and index of wheat seedlings were consistent with the effect of commercial pesticides under treatment with culture filtrate. The biocontrol efficacy of culture filtrate was significant—up to 65.25%. An animal toxicological safety analysis suggested that culture filtrate was safe for use and could be developed into an effective microbial fungicide to control wheat sharp eyespot.
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Effect of Brine fermented Pickling to Physicochemical, Anti-nutritional, and Microbiological Attributes of Pickled gboma Eggplant (Solanum macrocarpon). JOURNAL OF PURE AND APPLIED MICROBIOLOGY 2022. [DOI: 10.22207/jpam.16.1.15] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Gboma eggplant (Solanum macrocarpon) has low calorie, high phenolic and antioxidant, excellent dietary fibre and mineral content. Besides healthy effects, gboma eggplant also contained numerous anti-nutrients unbeneficial for human health. Due to high moisture content, gboma eggplant was highly perishable during post-harvest. This research observed the changes of nutritional proximate, mineral contents, acidification indexes, anti-nutrients, phytochemical and antioxidant properties, texture profiles, microbiological characteristics of both raw and pickled gboma eggplant. Gboma eggplant fruits were soaked in clean water for 2 minutes before cutting their calyx lobes. The pre-treated fruits were submerged in sterilized brine (5% salt) for 8 days. Periodically, pickled samples were taken to examine physicochemical, anti-nutritional, and microbiological attributes of pickled gboma eggplant. Results showed that nutritional proximate of moisture, ash, protein, fat, fibre, carbohydrate was varied slightly during fermentation. There was a decreasing trend of moisture and carbohydrate; meanwhile, there was an increasing trend of ash, protein, fibre during 8 days of fermentation. There was no significant difference of fat during pickling. There was a minor increment of mineral contents in all samples. There was accumulation of phenyllactic acid, ascorbic acid content and titratable acidity with exception of pH. Anti-nutrient contents like tannin, phytate, oxalate, steroidal glycoalkaloid greatly decreased in raw and pickled eggplant. Remarkable increments of total phenolic, flavonoid, DPPH free radical scavenging and FRAP ferric reducing antioxidant of raw and pickled eggplant was presented. Texture profiles of hardness, crispness, fracturability, crunchiness revealed a minor reduction of sensory scores during 8 days of fermentation. Lactic acid bacteria, Bacillus significantly proliferated; meanwhile, Micrococcus and S. aureus were absolutely retarded in pickled eggplant. Yeast and fungi increased in the first 4 days and decreased afterwards. There was no significant difference of proximate compositions; mineral contents; phenyllactic acid, ascorbic acid content, pH and titratable acidity; anti-nutritional contents; phytochemical and antioxidant properties; texture profile (sensory score); microbiological load (with exception of S. aureus) between pickled gloma eggplants at day 6th and day 8th of fermentation. At a quick glance, the length of fermentation could be shorted to 6 days instead of 8 days. However, at the 6th day, S. aureus load was still presented at 0.33±0.01 log CFU/g. The fermentation should be lasted to 8th day so that S. aureus load could be dropped down to zero to ensure microbial food safety. Raw gboma eggplant should be fermented in 8% brine solution for 8 days to obtain the best physicochemical, anti-nutritional, and microbiological properties of pickle. Findings of this research suggested that fermentation pickling would be an appropriate approach to improve nutritional, physicochemical and functional criteria while controlling toxic chemical residues, retarding the growth and proliferation of spoilage and pathogen microorganisms.
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Satari L, Guillén A, Latorre-Pérez A, Porcar M. Beyond Archaea: The Table Salt Bacteriome. Front Microbiol 2021; 12:714110. [PMID: 34777272 PMCID: PMC8586464 DOI: 10.3389/fmicb.2021.714110] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2021] [Accepted: 09/27/2021] [Indexed: 11/27/2022] Open
Abstract
Commercial table salt is a condiment with food preservative properties by decreasing water activity and increasing osmotic pressure. Salt is also a source of halophilic bacteria and archaea. In the present research, the diversity of halotolerant and halophilic microorganisms was studied in six commercial table salts by culture-dependent and culture-independent techniques. Three table salts were obtained from marine origins: Atlantic Ocean, Mediterranean (Ibiza Island), and Odiel marshes (supermarket marine salt). Other salts supplemented with mineral and nutritional ingredients were also used: Himalayan pink, Hawaiian black, and one with dried vegetables known as Viking salt. The results of 16S rRNA gene sequencing reveal that the salts from marine origins display a similar archaeal taxonomy, but with significant variations among genera. Archaeal taxa Halorubrum, Halobacterium, Hallobellus, Natronomonas, Haloplanus, Halonotius, Halomarina, and Haloarcula were prevalent in those three marine salts. Furthermore, the most abundant archaeal genera present in all salts were Natronomonas, Halolamina, Halonotius, Halapricum, Halobacterium, Haloarcula, and uncultured Halobacterales. Sulfitobacter sp. was the most frequent bacteria, represented almost in all salts. Other genera such as Bacillus, Enterococcus, and Flavobacterium were the most frequent taxa in the Viking, Himalayan pink, and black salts, respectively. Interestingly, the genus Salinibacter was detected only in marine-originated salts. A collection of 76 halotolerant and halophilic bacterial and haloarchaeal species was set by culturing on different media with a broad range of salinity and nutrient composition. Comparing the results of 16S rRNA gene metataxonomic and culturomics revealed that culturable bacteria Acinetobacter, Aquibacillus, Bacillus, Brevundimonas, Fictibacillus, Gracilibacillus, Halobacillus, Micrococcus, Oceanobacillus, Salibacterium, Salinibacter, Terribacillus, Thalassobacillus, and also Archaea Haloarcula, Halobacterium, and Halorubrum were identified at least in one sample by both methods. Our results show that salts from marine origins are dominated by Archaea, whereas salts from other sources or salt supplemented with ingredients are dominated by bacteria.
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Affiliation(s)
- Leila Satari
- Institute for Integrative Systems Biology (I2SysBio), Universitat de València-CSIC, Paterna, Spain
| | - Alba Guillén
- Institute for Integrative Systems Biology (I2SysBio), Universitat de València-CSIC, Paterna, Spain
| | - Adriel Latorre-Pérez
- Darwin Bioprospecting Excellence S.L., Parc Científic Universitat de València, Paterna, Spain
| | - Manuel Porcar
- Institute for Integrative Systems Biology (I2SysBio), Universitat de València-CSIC, Paterna, Spain.,Darwin Bioprospecting Excellence S.L., Parc Científic Universitat de València, Paterna, Spain
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Gok I. Functional Potential of Several Turkish Fermented Traditional Foods: Biotic Properties, Bioactive Compounds, and Health Benefits. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1962340] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Ilkay Gok
- Faculty of Applied Sciences, Gastronomy Department, Istanbul Okan University, Tuzla, Istanbul, Turkey
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Wu C, Lin X, Tong L, Dai C, Lv H, Zhou X, Zhang J. In vitro evaluation of lactic acid bacteria with probiotic activity isolated from local pickled leaf mustard from Wuwei in Anhui as substitutes for chemical synthetic additives. OPEN CHEM 2021. [DOI: 10.1515/chem-2021-0054] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
Abstract
The extensive abuse of chemical synthetic additives has raised increased attention to food safety. As substitutes, probiotics play an important role in human health as they balance the intestinal microbes in host. This study was aimed to isolate and evaluate the potential probiotic activities of lactic acid bacteria (LAB) from a local pickled leaf mustard (PLM) from Wuwei city in Anhui province through in vitro experiments. A total of 17 LAB strains were obtained as probiotics. All the isolates were sensitive to chloramphenicol, tetracycline, erythromycin, and doxycycline but exhibited resistance to antibiotics (e.g., streptomycin, kanamycin, gentamicin, and vancomycin). Out of the 17 strains, 9 were sensitive to most of the antibiotics and had no cytotoxic activity on human colorectal adenocarcinoma cell line (HT-29) cells. The isolated AWP4 exhibited antibacterial activity against four indicator pathogen strains (ATCC8099: Escherichia coli, ATCC6538: Staphylococcus aureus, ATCC9120: Salmonella enteric, and BNCC192105: Shigella sonnei). Based on the phylogenetic analysis of the 16S rRNA gene, AWP4 belonged to Lactiplantibacillus plantarum. This study indicated that the Wuwei local PLM could be a potential resource to isolate beneficial LAB as probiotics. The data provide theoretical guidance for further animal experiments to estimate the probiotic effect and safety of Lpb. plantarum AWP4 in vivo.
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Affiliation(s)
- Changjun Wu
- Anhui Academy of Medical Sciences , No. 15, Yonghong Road, Luyang District , Hefei City , 230061 Anhui Province , China
| | - Xiaopei Lin
- Department of General Pediatrics, Women and Child Health Care Hospital affiliated to Anhui Medical University (Anhui Women and Child Health Care Hospital) , Hefei 230001 , Anhui Province , China
| | - Lin Tong
- Anhui Academy of Medical Sciences , No. 15, Yonghong Road, Luyang District , Hefei City , 230061 Anhui Province , China
| | - Chenwei Dai
- Anhui Academy of Medical Sciences , No. 15, Yonghong Road, Luyang District , Hefei City , 230061 Anhui Province , China
| | - Han Lv
- Anhui Academy of Medical Sciences , No. 15, Yonghong Road, Luyang District , Hefei City , 230061 Anhui Province , China
| | - Xiuhong Zhou
- Anhui Academy of Medical Sciences , No. 15, Yonghong Road, Luyang District , Hefei City , 230061 Anhui Province , China
| | - Jian Zhang
- Institute of Horticulture, Anhui Academy of Agricultural Sciences , Hefei 230031 , Anhui Province , China
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Shivangi S, Devi PB, Ragul K, Shetty PH. Probiotic Potential of Bacillus Strains Isolated from an Acidic Fermented Food Idli. Probiotics Antimicrob Proteins 2021; 12:1502-1513. [PMID: 32266650 DOI: 10.1007/s12602-020-09650-x] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Present study is intended to assess the probiotic properties of Bacillus spp. isolated from idli batter, a traditional fermented food of Southern India and Sri Lanka. A total of 32 isolates were screened for potential pathogenic behaviour through haemolysis assay, DNase activity and antibiotics sensitivity. Two of the isolates were found to be potentially safe and identified as Bacillus spp. These strains were characterized for in vitro probiotic attributes and antioxidant activity. Both the strains showed strong acid and bile tolerance, transit tolerance, lysozyme tolerance, cell surface hydrophobicity, auto-aggregation, co-aggregation, biofilm formation potential and adhesion to human colon adenocarcinoma (HT 29) cell line demonstrating potential probiotic ability. These strains also exhibited considerable cholesterol binding, thermostability, β-galactosidase production, proteolytic, amylolytic and lipolytic activity. Cell-free supernatant inhibited the biofilm formation by Pseudomonas aeruginosa (KT266804) to 90%. Intact cells showed significant DPPH (41%), hydroxyl (31%), radical scavenging activity and lipid peroxidation inhibition (20.38%), while cell-free extracts exhibited significant superoxide anion radical scavenging activity (16.25%). Results revealed that isolates could be potential probiotic candidate after further assessment of in vivo probiotic properties and safety evaluation and could be utilised as starter cultures in functional foods.
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Affiliation(s)
- Sharma Shivangi
- Department of Food Science and Technology, Pondicherry University, Puducherry, 605014, India
| | - Palanisamy Bruntha Devi
- Department of Food Science and Technology, Pondicherry University, Puducherry, 605014, India
| | - Kessavane Ragul
- Department of Food Science and Technology, Pondicherry University, Puducherry, 605014, India
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Probiotic Potential and Cholesterol-Lowering Capabilities of Bacterial Strains Isolated from Pericarpium Citri Reticulatae 'Chachiensis'. Microorganisms 2021; 9:microorganisms9061224. [PMID: 34200041 PMCID: PMC8227569 DOI: 10.3390/microorganisms9061224] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2021] [Revised: 05/31/2021] [Accepted: 06/01/2021] [Indexed: 12/12/2022] Open
Abstract
Pericarpium Citri Reticulatae 'Chachiensis' (PCR-Chachiensis), the pericarps of Citri Reticulatae Blanco cv. Chachiensis, is a food condiment and traditional medicine in southeast and eastern Asia. Its rich and various bacterial community awaits exploration. The present study is the first report on probiotic screening and characterization of bacteria from PCR-Chachiensis. Based on 64 culturable bacterial isolates, 8 strains were screened out to have great survival in the simulated gastrointestinal stressful condition, being nonhemolytic and without biogenic amine formation. They were identified by 16S rRNA gene sequencing as two Bacillus, three Lactobacillus, and three strains from Bacillales. Their probiotic properties, cholesterol-lowering potential and carbohydrate utilization capability were further investigated. Though these eight strains all displayed distinct cholesterol removal potential, Bacillus licheniformis N17-02 showed both remarkable cholesterol removal capability and presence of bile salt hydrolase gene, as well as possessing most of the desirable probiotic attributes. Thus, it could be a good probiotic candidate with hypocholesterolemic potential. Bacillus megaterium N17-12 displayed the widest carbohydrate utilization profile and the strongest antimicrobial activity. Hence, it was promising to be used as a probiotic in a host and as a fermentation starter in fermented food or feed.
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Zhao J, Huang Y, Yu X. A Narrative Review of Gut-Muscle Axis and Sarcopenia: The Potential Role of Gut Microbiota. Int J Gen Med 2021; 14:1263-1273. [PMID: 33880058 PMCID: PMC8053521 DOI: 10.2147/ijgm.s301141] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2021] [Accepted: 03/23/2021] [Indexed: 12/13/2022] Open
Abstract
Sarcopenia is a multifactorial disease related to aging, chronic inflammation, insufficient nutrition, and physical inactivity. Previous studies have suggested that there is a relationship between sarcopenia and gut microbiota,namely, the gut-muscle axis. The present review highlights that the gut microbiota can affect muscle mass and muscle function from inflammation and immunity,substance and energy metabolism, endocrine and insulin sensitivity, etc., directly or indirectly establishing a connection with sarcopenia, thereby realizing the “gut-muscle axis”.
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Affiliation(s)
- Jiaxi Zhao
- Huadong Hospital Affiliated to Fudan University, Shanghai, People's Republic of China
| | - Yiqin Huang
- Huadong Hospital Affiliated to Fudan University, Shanghai, People's Republic of China
| | - Xiaofeng Yu
- Huadong Hospital Affiliated to Fudan University, Shanghai, People's Republic of China
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WoldemariamYohannes K, Wan Z, Yu Q, Li H, Wei X, Liu Y, Wang J, Sun B. Prebiotic, Probiotic, Antimicrobial, and Functional Food Applications of Bacillus amyloliquefaciens. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:14709-14727. [PMID: 33280382 DOI: 10.1021/acs.jafc.0c06396] [Citation(s) in RCA: 57] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/06/2023]
Abstract
Bacillus amyloliquefaciens belongs to the genus Bacillus and family Baciliaceae. It is ubiquitously found in food, plants, animals, soil, and in different environments. In this review, the application of B. amyloliquefaciens in probiotic and prebiotic microbes in fermentation, synthesis, and hydrolysis of food compounds is discussed as well as further insights into its potential application and gaps. B. amyloliquefaciens is also a potential microbe in the synthesis of bioactive compounds including peptides and exopolysaccharides. In addition, it can synthesize antimicrobial compounds (e.g., Fengycin, and Bacillomycin Lb), which makes its novelty in the food sector greater. Moreover, it imparts and improves the functional, sensory, and shelf life of the end products. The hydrolysis of complex compounds including insoluble proteins, carbohydrates, fibers, hemicellulose, and lignans also shows that B. amyloliquefaciens is a multifunctional and potential microbe which can be applied in the food industry and in functional food processing.
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Affiliation(s)
- Kalekristos WoldemariamYohannes
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Zhen Wan
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Qinglin Yu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Hongyan Li
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Xuetuan Wei
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yingli Liu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Jing Wang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Baoguo Sun
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing 100048, China
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Behera SS, El Sheikha AF, Hammami R, Kumar A. Traditionally fermented pickles: How the microbial diversity associated with their nutritional and health benefits? J Funct Foods 2020. [DOI: 10.1016/j.jff.2020.103971] [Citation(s) in RCA: 72] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
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Evaluation of functional properties of potential probiotic isolates from fermented brine pickle. Food Chem 2019; 311:126057. [PMID: 31869636 DOI: 10.1016/j.foodchem.2019.126057] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2019] [Revised: 11/26/2019] [Accepted: 12/12/2019] [Indexed: 12/27/2022]
Abstract
Fermented foods have been consumed for centuries in various parts of the world and are known to be rich resources of functionally important microorganisms. This study documents the antioxidative, anticancer and enzyme-inhibiting properties of potential probiotic Bacillus strains isolated from fermented brine mango pickle. Antioxidant activity was determined through in-vitro assays namely, DPPH•, ABTS•+, hydroxyl radical scavenging ability, reducing activity, superoxide anion scavenging ability, linoleic acid and plasma lipid peroxidation ability. Both intact cells (IC) and intracellular cell-free extracts (CFE) from most of the strains exhibited prominent antioxidant activity. Likewise, CFE and intracellular cell-free supernatants (CFS) exhibited potential inhibitory activities towards α-amylase, α-glucosidase and tyrosinase. Interestingly, CFS and crude ethyl acetate extracts of PUFSTP35 (Bacillus licheniformis KT921419) displayed strong anticancer activity against HT-29 colon cancer cell line. Hence, these probiotic strains have been showed to exhibit unique functional properties and could be further commercially exploited.
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Safety and Stability Assessment of Potential Probiotic Strains from Fermented Mango Brine Pickle. Probiotics Antimicrob Proteins 2019; 12:1039-1044. [PMID: 31709507 DOI: 10.1007/s12602-019-09617-7] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
Fermented foods are known to be rich source of valuable nutrients and probiotics. Previously, our study reported the isolation and characterization of eight potential probiotic strains from traditional mango brine pickle, which has been conventionally consumed for ages in raw form in Southern India. The present study reports on the safety assessment of these strains for the selection of prospective probiotic candidates. Hydrogen peroxide production, histidine decarboxylase activity (production of histamine), DNase activity, and presence of the virulence factor genes (assessed by PCR) were carried out to evaluate its safety. Bacillus licheniformis KT921419 and B. methylotrophicus KT921422 was found to show no adverse safety characteristics. These two strains were further assessed for their ability to survive in the native substrate (mango brine pickle) as single and mixed inoculums. Above strains maintained significant viability in mango brine pickle for a period of 6 months during storage at the room temperature. Results clearly proved the safety and stability of two of the potential probiotic strains, which can be further utilized in food applications under harsh conditions of high salt, low pH, and room temperature making these strains unique.
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Zhou X, Liu H, Zhang J, Mu J, Zalan Z, Hegyi F, Takács K, Zhao X, Du M. Protective effect of Lactobacillus fermentum CQPC04 on dextran sulfate sodium–induced colitis in mice is associated with modulation of the nuclear factor-κB signaling pathway. J Dairy Sci 2019; 102:9570-9585. [DOI: 10.3168/jds.2019-16840] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2019] [Accepted: 07/10/2019] [Indexed: 12/16/2022]
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Vinothkanna A, Sekar S. Probiotic properties of intrinsic bacteria isolated from fermented polyherbal preparations of Indian Ayurveda. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.12.068] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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22
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Sharma S, Kandasamy S, Kavitake D, Shetty PH. Probiotic characterization and antioxidant properties of Weissella confusa KR780676, isolated from an Indian fermented food. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.06.033] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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23
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Lu J, Lyu Y, Li M, Sun J, Huang Z, Lu F, Lu Z. Alleviating acute alcoholic liver injury in mice with Bacillus subtilis co-expressing alcohol dehydrogenase and acetaldehyde dehydrogenase. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.09.006] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
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Talebi S, Makhdoumi A, Bahreini M, Matin M, Moradi H. Three novelBacillusstrains from a traditional lacto-fermented pickle as potential probiotics. J Appl Microbiol 2018; 125:888-896. [DOI: 10.1111/jam.13901] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2018] [Revised: 04/25/2018] [Accepted: 04/25/2018] [Indexed: 12/20/2022]
Affiliation(s)
- S. Talebi
- Department of Biology; Faculty of Science; Ferdowsi University of Mashhad; Mashhad Iran
| | - A. Makhdoumi
- Department of Biology; Faculty of Science; Ferdowsi University of Mashhad; Mashhad Iran
| | - M. Bahreini
- Department of Biology; Faculty of Science; Ferdowsi University of Mashhad; Mashhad Iran
| | - M.M. Matin
- Department of Biology; Faculty of Science; Ferdowsi University of Mashhad; Mashhad Iran
- Cell and Molecular Biotechnology Research Group; Institute of Biotechnology; Ferdowsi University of Mashhad; Mashhad Iran
| | - H.S. Moradi
- Department of Biology; Faculty of Science; Ferdowsi University of Mashhad; Mashhad Iran
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