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Ngouénam RJ, Nofal G, Patra S, Njapndounke B, Kouam EMF, Kaktcham PM, Ngoufack FZ. Characterization of Lactic Acid Bacteria Isolated From Rotting Oranges and Use of Agropastoral Processing By-products as Carbon and Nitrogen Sources Alternative for Lactic Acid Production. BIOMED RESEARCH INTERNATIONAL 2024; 2024:4264229. [PMID: 39286282 PMCID: PMC11405111 DOI: 10.1155/2024/4264229] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 04/14/2024] [Revised: 07/26/2024] [Accepted: 08/13/2024] [Indexed: 09/19/2024]
Abstract
This study investigated the ability of lactic acid bacteria (LAB) isolated from oranges to use fish by-products (FB) and chicken by-products (CB) as nitrogen sources alternative to yeast extract for lactic acid (LA) production in a papaya by-product medium as a carbon source. Once the fermentation agents had been isolated, they were subjected to biochemical and molecular characterization. Inexpensive nitrogen sources, precisely CB and FB, were prepared, freeze-dried, and yield evaluated. Also, before to the fermentation experiments, the Total Kjehdahl Nitrogen (TKN) of these by-products and that of the yeast extract were determined. Then, three production media differing in terms of nitrogen source were formulated from these nitrogen sources. From the 22 LAB isolated from orange, two isolates of interest (NGO25 and NGO23) were obtained; all belonging to the Lactiplantibacillus plantarum species based on 16S rRNA gene sequencing. Furthermore, the production yield powder obtained after lyophilization of 1 L of CB and FB surpernatant were, respectively, 16.6 g and 12.933 g. The TKN of different nitrogen sources powder were 71.4 ± 0.000% DM (FB), 86.145 ± 0.001% DM (CB), and 87.5 ± 0.99% DM (yeast extract). The best kinetic parameters of LA production (LA (g/L): 31.945 ± 0.078; volumetric productivity (g/L.h): 1.331 ± 0.003; LA yield (mg/g) 63.89 ± 0.156; biomass (g/L) 7.925 ± 0.035; cell growth rate (g/L.h): 0.330 ± 0.001) were recorded by Lactiplantibacillus plantarum NGO25 after 24 h of fermentation. The latter data were obtained in the production medium containing CB as nitrogen sources. In addition, this production medium cost only $0.152 to formulate, compared to yeast extract which required $1.692 to formulate. Thus, freeze-dried CB can be used as an alternative to yeast extract in large-scale production of LA.
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Affiliation(s)
- Romial Joel Ngouénam
- Laboratory of Microbiology Department of Microbiology Faculty of Science University of Yaoundé I, PO Box 812, Yaoundé, Cameroon
| | - Ghadir Nofal
- Enzyme and Microbial Technology Laboratory Department of Biosciences and Bioengineering Indian Institute of Technology Guwahati 781039, Guwahati, Assam, India
| | - Sanjukta Patra
- Enzyme and Microbial Technology Laboratory Department of Biosciences and Bioengineering Indian Institute of Technology Guwahati 781039, Guwahati, Assam, India
| | - Bilkissou Njapndounke
- Laboratory of Microbiology Department of Microbiology Faculty of Science University of Yaoundé I, PO Box 812, Yaoundé, Cameroon
| | - Edith Marius Foko Kouam
- Department of Physiological Sciences and Biochemistry Faculty of Medicine and Pharmaceutical Sciences University of Dschang, Dschang, Cameroon
| | - Pierre Marie Kaktcham
- Research Unit of Biochemistry Medicinal Plants Food Science and Nutrition (URBPMAN) Department of Biochemistry Faculty of Science University of Dschang, PO Box 67, Dschang, Cameroon
| | - François Zambou Ngoufack
- Department of Physiological Sciences and Biochemistry Faculty of Medicine and Pharmaceutical Sciences University of Dschang, Dschang, Cameroon
- Research Unit of Biochemistry Medicinal Plants Food Science and Nutrition (URBPMAN) Department of Biochemistry Faculty of Science University of Dschang, PO Box 67, Dschang, Cameroon
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Dhameliya HA, Thakkar VR, Subramanian RB. Bile salt deconjugation and in-vitro cholesterol-lowering ability of probiotic bacteria isolated from buttermilk. FOOD BIOTECHNOL 2022. [DOI: 10.1080/08905436.2022.2124266] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Kumari VBC, Huligere SS, Ramu R, Naik Bajpe S, Sreenivasa MY, Silina E, Stupin V, Achar RR. Evaluation of Probiotic and Antidiabetic Attributes of Lactobacillus Strains Isolated From Fermented Beetroot. Front Microbiol 2022; 13:911243. [PMID: 35774469 PMCID: PMC9237538 DOI: 10.3389/fmicb.2022.911243] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2022] [Accepted: 05/09/2022] [Indexed: 12/16/2022] Open
Abstract
Fermented foods are sources of functionally salient microbes. These microbes when ingested can regulate biomolecule metabolism which has a plethora of health benefits. Lactic acid bacteria species (LABs) isolated from fermented beetroot were biochemically characterized and validated using 16s rRNA sequence. Also, an in vitro assay was conducted to confirm the probiotic activity of the isolates. The cell-free supernatant (CS), cell-free extract (CE), and intact cell (IC) were evaluated for α-glucosidase and α-amylase inhibition. The six isolates RAMULAB01–06 were categorized to be Lactobacillus spp. by observing phenotypic and biochemical characters. Molecular validation using 16S rDNA sequencing, followed by homology search in NCBI database, suggested that the isolates are >95% similar to L. paracasei and L. casei. Also, isolates exhibited probiotic potential with a high survival rate (>96%) in the gastrointestinal condition, and adherence capability (>53%), colonization (>86%), antibacterial, and antibiotic activity. The safety assessments expressed that the isolates are safe. The α-glucosidase and α-amylase inhibition by CS, CE, and IC ranged from 3.97 ± 1.42% to 53.91 ± 3.11% and 5.1 ± 0.08% to 57.15 ± 0.56%, respectively. Hence, these species have exceptional antidiabetic potential which could be explicated to its use as a functional food and health-related food products.
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Affiliation(s)
- V. B. Chandana Kumari
- Department of Biotechnology and Bioinformatics, School of Life Sciences, JSS Academy of Higher Education and Research, Mysore, India
| | - Sujay S. Huligere
- Department of Biotechnology and Bioinformatics, School of Life Sciences, JSS Academy of Higher Education and Research, Mysore, India
| | - Ramith Ramu
- Department of Biotechnology and Bioinformatics, School of Life Sciences, JSS Academy of Higher Education and Research, Mysore, India
- *Correspondence: Ramith Ramu ; orcid.org/0000-0003-2776-5815
| | - Shrisha Naik Bajpe
- Department of Biotechnology, Sri Dharmasthala Manjunatheshwara College (Autonomous), Ujire, India
| | - M. Y. Sreenivasa
- Department of Studies in Microbiology, University of Mysore, Mysore, India
| | - Ekaterina Silina
- Department of Human Pathology, I.M. Sechenov First Moscow State Medical University (Sechenov University), Moscow, Russia
- Institute of Biodesign and Modeling of Complex Systems, I.M. Sechenov First Moscow State Medical University (Sechenov University), Moscow, Russia
| | - Victor Stupin
- Department of Hospital Surgery 1, N.I. Pirogov Russian National Research Medical University (RNRMU), Moscow, Russia
| | - Raghu Ram Achar
- Division of Biochemistry, School of Life Sciences, JSS Academy of Higher Education and Research, Mysore, India
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Kumari V. B. C, Huligere SS, Shbeer AM, Ageel M, M. K. J, S. JC, Ramu R. Probiotic Potential Lacticaseibacillus casei and Limosilactobacillus fermentum Strains Isolated from Dosa Batter Inhibit α-Glucosidase and α-Amylase Enzymes. Microorganisms 2022; 10:1195. [PMID: 35744713 PMCID: PMC9228708 DOI: 10.3390/microorganisms10061195] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2022] [Revised: 06/07/2022] [Accepted: 06/08/2022] [Indexed: 02/04/2023] Open
Abstract
Fermented food plays a major role in gastrointestinal health, as well as possesses other health benefits, such as beneficiary effects in the management of diabetes. Probiotics are thought to be viable sources for enhancing the microbiome of the human gut. In the present study, using biochemical, physiological, and molecular approaches, the isolated Lactobacillus spp. from dosa batter were identified. The cell-free supernatant (CS), cell-free extract (CE), and intact cells (IC) were evaluated for their inhibitory potential against the carbohydrate hydrolyzing enzymes α-glucosidase and α-amylase. Then, 16S rDNA amplification and sequencing were used to identify the species. A homology search in NCBI database was performed that suggests the isolates are >95% similar to Limosilactobacillus fermentum and Lacticaseibacillus casei. Different standard parameters were used to evaluate the probiotic potential of strains RAMULAB07, RAMULAB08, RAMULAB09, RAMULAB10, RAMULAB11, and RAMULAB12. The strains expressed a significant tolerance to the gastric and intestinal juices with a higher survival rate (>98%). A high adhesion capability was observed by the isolates exhibited through hydrophobicity (>65%), aggregation assays (>75%), and adherence assay on HT-29 cells (>82%) and buccal epithelial cells. In addition, the isolates expressed antibacterial and antibiotic properties. Safety assessments (DNase and hemolytic assay) revealed that the isolates could be classified as safe. α-glucosidase and α-amylase inhibition of the isolates for CS, CE, and IC ranged from 7.50% to 65.01% and 20.21% to 56.91%, respectively. The results suggest that these species have exceptional antidiabetic potential, which may be explained by their use as foods that can have health-enhancing effects beyond basic nutrition.
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Affiliation(s)
- Chandana Kumari V. B.
- Department of Biotechnology and Bioinformatics, School of Life Sciences, JSS Academy of Higher Education and Research, Mysuru 570015, Karnataka, India; (C.K.V.B.); (S.S.H.)
| | - Sujay S. Huligere
- Department of Biotechnology and Bioinformatics, School of Life Sciences, JSS Academy of Higher Education and Research, Mysuru 570015, Karnataka, India; (C.K.V.B.); (S.S.H.)
| | - Abdullah M. Shbeer
- Department of Surgery, Faculty of Medicine, Jazan University, Jazan 45142, Saudi Arabia; (A.M.S.); (M.A.)
| | - Mohammed Ageel
- Department of Surgery, Faculty of Medicine, Jazan University, Jazan 45142, Saudi Arabia; (A.M.S.); (M.A.)
| | - Jayanthi M. K.
- Department of Pharmacology, JSS Medical College, JSS Academy of Higher Education and Research, Mysuru 570015, Karnataka, India;
| | - Jagadeep Chandra S.
- Department of Microbiology, School of Life Sciences, JSS Academy of Higher Education and Research, Mysuru 570015, Karnataka, India;
| | - Ramith Ramu
- Department of Biotechnology and Bioinformatics, School of Life Sciences, JSS Academy of Higher Education and Research, Mysuru 570015, Karnataka, India; (C.K.V.B.); (S.S.H.)
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Mali H, Shah C, Patel DH, Trivedi U, Subramanian RB. Degradation insight of organophosphate pesticide chlorpyrifos through novel intermediate 2,6-dihydroxypyridine by Arthrobacter sp. HM01. BIORESOUR BIOPROCESS 2022; 9:31. [PMID: 38647761 PMCID: PMC10992969 DOI: 10.1186/s40643-022-00515-5] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2021] [Accepted: 03/07/2022] [Indexed: 02/05/2023] Open
Abstract
Organophosphates (OPs) are hazardous pesticides, but an indispensable part of modern agriculture; collaterally contaminating agricultural soil and surrounding water. They have raised serious food safety and environmental toxicity that adversely affect the terrestrial and aquatic ecosystems and therefore, it become essential to develop a rapid bioremediation technique for restoring the pristine environment. A newly OPs degrading Arthrobacter sp. HM01 was isolated from pesticide-contaminated soil and identified by a ribotyping (16S rRNA) method. Genus Arthrobacter has not been previously reported in chlorpyrifos (CP) degradation, which shows 99% CP (100 mg L-1) degradation within 10 h in mMSM medium and also shows tolerance to a high concentration (1000 mg L-1) of CP. HM01 utilized a broad range of OPs pesticides and other aromatic pollutants including intermediates of CP degradation as sole carbon sources. The maximum CP degradation was obtained at pH 7 and 32 °C. During the degradation, a newly identified intermediate 2,6-dihydroxypyridine was detected through TLC/HPLC/LCMS analysis and a putative pathway was proposed for its degradation. The study also revealed that the organophosphate hydrolase (opdH) gene was responsible for CP degradation, and the opdH-enzyme was located intracellularly. The opdH enzyme was characterized from cell free extract for its optimum pH and temperature requirement, which was 7.0 and 50 °C, respectively. Thus, the results revealed the true potential of HM01 for OPs-bioremediation. Moreover, the strain HM01 showed the fastest rate of CP degradation, among the reported Arthrobacter sp.
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Affiliation(s)
- Himanshu Mali
- P. G. Department of Biosciences, UGC-Centre of Advanced Studies, Satellite Campus, Sardar Patel University, Sardar Patel Maidan, Bakrol-Vadtal Road, Bakrol, 388 315, Gujarat, India
| | - Chandni Shah
- P. G. Department of Biosciences, UGC-Centre of Advanced Studies, Satellite Campus, Sardar Patel University, Sardar Patel Maidan, Bakrol-Vadtal Road, Bakrol, 388 315, Gujarat, India
| | - Darshan H Patel
- Charotar Institute of Paramedical Sciences, Charotar University of Science and Technology (CHARUSAT), Changa, 388421, Gujarat, India
| | - Ujjval Trivedi
- P. G. Department of Biosciences, UGC-Centre of Advanced Studies, Satellite Campus, Sardar Patel University, Sardar Patel Maidan, Bakrol-Vadtal Road, Bakrol, 388 315, Gujarat, India
| | - R B Subramanian
- P. G. Department of Biosciences, UGC-Centre of Advanced Studies, Satellite Campus, Sardar Patel University, Sardar Patel Maidan, Bakrol-Vadtal Road, Bakrol, 388 315, Gujarat, India.
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Li W, Gao L, Huang W, Ma Y, Muhammad I, Hanif A, Ding Z, Guo X. Antioxidant properties of lactic acid bacteria isolated from traditional fermented yak milk and their probiotic effects on the oxidative senescence of Caenorhabditis elegans. Food Funct 2022; 13:3690-3703. [PMID: 35262535 DOI: 10.1039/d1fo03538j] [Citation(s) in RCA: 25] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
The objectives of the current study were to screen antioxidant lactic acid bacteria (LAB) strains isolated from traditionally fermented Tibetan yak milk, and to evaluate their probiotic effects on the oxidative senescence of Caenorhabditis elegans (C. elegans). A total of 10 LAB isolates were assessed for their antioxidant activity by in vitro assays, and three strains with high activity were selected for an investigation of their probiotic functions in C. elegans. The results indicated that Lactobacillus plantarum As21 showed high anti-oxidant capacity and had a high survival rate (64%) in a simulated gastrointestinal tract. The lifespan of C. elegans treated with As21 was increased by 34.5% compared to the control group. Strain As21 also showed improved motility and enhanced resistance to heat stress and H2O2 stimulation in C. elegans. Moreover, treatment with As21 reduced the production of age-related reactive oxygen species (ROS) and malondialdehyde (MDA) damage and promoted the production of the antioxidants superoxide dismutase (SOD), catalase (CAT) and glutathione GSH. These results suggest that Lactobacillus plantarum strain As21 could be a potential probiotic strain for retarding ageing and could be used in functional foods.
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Affiliation(s)
- Wenyuan Li
- State key Laboratory of Grassland and Agro-Ecosystems, School of Life Sciences, Lanzhou University, Lanzhou 730000, PR China. .,Probiotics and biological Feed Research Center, School of Life Sciences, Lanzhou University, Lanzhou 730000, PR China
| | - Li'e Gao
- State key Laboratory of Grassland and Agro-Ecosystems, School of Life Sciences, Lanzhou University, Lanzhou 730000, PR China. .,Probiotics and biological Feed Research Center, School of Life Sciences, Lanzhou University, Lanzhou 730000, PR China
| | - Wenkang Huang
- State key Laboratory of Grassland and Agro-Ecosystems, School of Life Sciences, Lanzhou University, Lanzhou 730000, PR China. .,Probiotics and biological Feed Research Center, School of Life Sciences, Lanzhou University, Lanzhou 730000, PR China
| | - Ying Ma
- State key Laboratory of Grassland and Agro-Ecosystems, School of Life Sciences, Lanzhou University, Lanzhou 730000, PR China. .,Probiotics and biological Feed Research Center, School of Life Sciences, Lanzhou University, Lanzhou 730000, PR China
| | - Ishaq Muhammad
- State key Laboratory of Grassland and Agro-Ecosystems, School of Life Sciences, Lanzhou University, Lanzhou 730000, PR China. .,Probiotics and biological Feed Research Center, School of Life Sciences, Lanzhou University, Lanzhou 730000, PR China
| | - Anum Hanif
- State key Laboratory of Grassland and Agro-Ecosystems, School of Life Sciences, Lanzhou University, Lanzhou 730000, PR China. .,Probiotics and biological Feed Research Center, School of Life Sciences, Lanzhou University, Lanzhou 730000, PR China
| | - Zitong Ding
- State key Laboratory of Grassland and Agro-Ecosystems, School of Life Sciences, Lanzhou University, Lanzhou 730000, PR China. .,Probiotics and biological Feed Research Center, School of Life Sciences, Lanzhou University, Lanzhou 730000, PR China
| | - Xusheng Guo
- State key Laboratory of Grassland and Agro-Ecosystems, School of Life Sciences, Lanzhou University, Lanzhou 730000, PR China. .,Probiotics and biological Feed Research Center, School of Life Sciences, Lanzhou University, Lanzhou 730000, PR China
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Albayrak ÇB, Duran M. Isolation and characterization of aroma producing lactic acid bacteria from artisanal white cheese for multifunctional properties. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112053] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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