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Huang J, Wang H, Chen H, Liu Z, Zhang X, Tang H, Wei S, Zhou W, Yang X, Liu Y, Zhao L, Yuan Q. Structural analysis and in vitro fermentation characteristics of an Avicennia marina fruit RG-I pectin as a potential prebiotic. Carbohydr Polym 2024; 338:122236. [PMID: 38763717 DOI: 10.1016/j.carbpol.2024.122236] [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: 01/14/2024] [Revised: 04/29/2024] [Accepted: 05/04/2024] [Indexed: 05/21/2024]
Abstract
Avicennia marina (Forssk.) Vierh. is a highly salt-tolerant mangrove, and its fruit has been traditionally used for treating constipation and dysentery. In this study, a pectin (AMFPs-0-1) was extracted and isolated from this fruit for the first time, its structure was analyzed, and the effects on the human gut microbiota were investigated. The results indicated that AMFPs-0-1 with a molecular weight of 798 kDa had a backbone consisting of alternating →2)-α-L-Rhap-(1→ and →4)-α-D-GalpA-(1→ residues and side chains composed of →3-α-L-Araf-(1→-linked arabinan with a terminal β-L-Araf, →5-α-L-Araf-(1→-linked arabinan, and →4)-β-D-Galp-(1→-linked galactan that linked to the C-4 positions of all α-L-Rhap residues in the backbone. It belongs to a type I rhamnogalacturonan (RG-I) pectin but has no arabinogalactosyl chains. AMFPs-0-1 could be consumed by human gut microbiota and increase the abundance of some beneficial bacteria, such as Bifidobacterium, Mitsuokella, and Megasphaera, which could help fight digestive disorders. These findings provide a structural basis for the potential application of A. marina fruit RG-I pectic polysaccharides in improving human intestinal health.
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Affiliation(s)
- Jinwen Huang
- Guangxi Key Laboratory of Marine Drugs, Institute of Marine Drugs, Guangxi University of Chinese Medicine, Nanning 530200, China
| | - Huiqi Wang
- School of Pharmacy, Guangxi University of Chinese Medicine, Nanning 530200, China
| | - Huaqun Chen
- Guangxi Key Laboratory of Marine Drugs, Institute of Marine Drugs, Guangxi University of Chinese Medicine, Nanning 530200, China
| | - Zidong Liu
- Guangxi Key Laboratory of Marine Drugs, Institute of Marine Drugs, Guangxi University of Chinese Medicine, Nanning 530200, China
| | - Xuedong Zhang
- Guangxi Key Laboratory of Marine Drugs, Institute of Marine Drugs, Guangxi University of Chinese Medicine, Nanning 530200, China
| | - Hao Tang
- Guangxi Key Laboratory of Marine Drugs, Institute of Marine Drugs, Guangxi University of Chinese Medicine, Nanning 530200, China
| | - Shiying Wei
- Guangxi Key Laboratory of Marine Drugs, Institute of Marine Drugs, Guangxi University of Chinese Medicine, Nanning 530200, China
| | - Wangting Zhou
- National R & D Center for Se-rich Agricultural Products Processing, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Xinzhou Yang
- School of Pharmaceutical Sciences, South-Central University for Nationalities, Wuhan 430074, China
| | - Yonghong Liu
- Guangxi Key Laboratory of Marine Drugs, Institute of Marine Drugs, Guangxi University of Chinese Medicine, Nanning 530200, China
| | - Longyan Zhao
- Guangxi Key Laboratory of Marine Drugs, Institute of Marine Drugs, Guangxi University of Chinese Medicine, Nanning 530200, China.
| | - Qingxia Yuan
- Guangxi Key Laboratory of Marine Drugs, Institute of Marine Drugs, Guangxi University of Chinese Medicine, Nanning 530200, China.
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2
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Zhang C, Ndungu CN, Feng L, Huang J, Ba S, Liu W, Cai M. Plant diversity is more important than soil microbial diversity in explaining soil multifunctionality in Qinghai-Tibetan plateau wetlands. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2024; 365:121509. [PMID: 38897088 DOI: 10.1016/j.jenvman.2024.121509] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/18/2024] [Revised: 06/11/2024] [Accepted: 06/16/2024] [Indexed: 06/21/2024]
Abstract
The Qinghai-Tibetan Plateau harbors rich and diverse wetlands that provide multiple ecological functions simultaneously. Although the relationships between biodiversity and wetland functioning have been well studied in recent decades, the links between the multiple features of plant and microbial communities and soil multifunctionality (SMF) remain unknown in the high-altitude wetlands that are extremely sensitive to human disturbance. Here, using the single function, averaging, weighted, and multiple-threshold methods, we calculated the SMF of Qinghai-Tibetan wetlands based on 15 variables associated with soil nutrient status, nutrient cycle, and greenhouse gas emission. We then related SMF to multidimensional (species, phylogenetic, and functional) diversity of plants and soil microorganisms and microbial network modules. The results showed that plant diversity explained more variance in SMF than soil microbial diversity, and plant species richness and phylogenetic distance were positive predictors of SMF. Bacterial network modules were more positively related to SMF than fungal network modules, and the alpha diversity of bacterial network modules contributed more to SMF than the diversity of the whole bacterial community. Pediococcus, Hirsutella, and Rhodotorula were biomarkers for SMF and had significant relationships with nitrogen mineralization and greenhouse gas emissions. Together, these results highlight the importance of plant diversity and bacterial network modules in determining the SMF, which are crucial to predicting the response of ecosystem functioning to biodiversity loss under intensifying anthropogenic activities.
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Affiliation(s)
- Caifang Zhang
- CAS Key Laboratory of Aquatic Botany and Watershed Ecology, Wuhan Botanical Garden, Chinese Academy of Sciences, Wuhan, 430074, China; University of Chinese Academy of Sciences, Beijing, 100049, China
| | - Caroline Njambi Ndungu
- CAS Key Laboratory of Aquatic Botany and Watershed Ecology, Wuhan Botanical Garden, Chinese Academy of Sciences, Wuhan, 430074, China; University of Chinese Academy of Sciences, Beijing, 100049, China
| | - Lian Feng
- School of Ecology and Environment, Tibet University, Lhasa 850000, China
| | - Jieya Huang
- School of Ecology and Environment, Tibet University, Lhasa 850000, China
| | - Sang Ba
- School of Ecology and Environment, Tibet University, Lhasa 850000, China; Center for Carbon Neutrality in the Earth's Third Pole, Tibet University, Lhasa 850000, China
| | - Wenzhi Liu
- Center for Carbon Neutrality in the Earth's Third Pole, Tibet University, Lhasa 850000, China; Danjiangkou Wetland Ecosystem Field Scientific Observation and Research Station, Chinese Academy of Sciences & Hubei Province, Wuhan, 430074, China.
| | - Miaomiao Cai
- CAS Key Laboratory of Aquatic Botany and Watershed Ecology, Wuhan Botanical Garden, Chinese Academy of Sciences, Wuhan, 430074, China; Danjiangkou Wetland Ecosystem Field Scientific Observation and Research Station, Chinese Academy of Sciences & Hubei Province, Wuhan, 430074, China.
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Wang Y, Shang N, Huang Y, Gao B, Li P. The Progress of the Biotechnological Production of Class IIa Bacteriocins in Various Cell Factories and Its Future Challenges. Int J Mol Sci 2024; 25:5791. [PMID: 38891977 PMCID: PMC11172294 DOI: 10.3390/ijms25115791] [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: 02/22/2024] [Revised: 04/30/2024] [Accepted: 05/07/2024] [Indexed: 06/21/2024] Open
Abstract
Class IIa bacteriocins produced in lactic acid bacteria are short cationic peptides with antimicrobial activity. In the search for new biopreservation agents, class IIa bacteriocins are considered to be the best potential candidates, not only due to their large abundance but also because of their high biological activity and excellent thermal stability. However, regulated by the biosynthetic regulatory system, the natural class IIa bacteriocin yield is low, and the extraction process is complicated. The biotechnological production of class IIa bacteriocins in various cell factories has been attempted to improve this situation. In this review, we focus on the application of biotechnological routes for class IIa bacteriocin production. The drawbacks and improvements in the production of class IIa bacteriocins in various cell factories are discussed. Furthermore, we present the main challenge of class IIa bacteriocins, focusing on increasing their production by constructing suitable cell factories. Recombinant bacteriocins have made considerable progress from inclusion body formation, dissolved form and low antibacterial activity to yield recovery. The development of prospective cell factories for the biotechnological production of bacteriocins is still required, which may facilitate the application of bacteriocins in the food industry.
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Affiliation(s)
- Yu Wang
- Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Nan Shang
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Yueying Huang
- Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Boya Gao
- Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Pinglan Li
- Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
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Lu K, Wang X, Zhou Y, Zhu Q. Genomic characterization and probiotic potential assessment of an exopolysaccharide-producing strain Pediococcus pentosaceus LL-07 isolated from fermented meat. BMC Microbiol 2024; 24:142. [PMID: 38664612 PMCID: PMC11044368 DOI: 10.1186/s12866-024-03304-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2024] [Accepted: 04/12/2024] [Indexed: 04/29/2024] Open
Abstract
BACKGROUND The genomic information available for Pediococcus pentosaceus is primarily derived from fermented fruits and vegetables, with less information available from fermented meat. P. pentosaceus LL-07, a strain isolated from fermented meat, has the capability of producing exopolysaccharides (EPS). To assess the probiotic attributes of P. pentosaceus LL-07, we conducted whole-genome sequencing (WGS) using the PacBio SequelIIe and Illumina MiSeq platforms, followed by in vitro experiments to explore its probiotic potential. RESULTS The genome size of P. pentosaceus LL-07 is 1,782,685 bp, comprising a circular chromosome and a circular plasmid. Our investigation revealed the absence of a CRISPR/Cas system. Sugar fermentation experiments demonstrated the characteristics of carbohydrate metabolism. P. pentosaceus LL-07 contains an EPS synthesis gene cluster consisting of 13 genes, which is different from the currently known gene cluster structure. NO genes associated with hemolysis or toxin synthesis were detected. Additionally, eighty-six genes related to antibiotic resistance were identified but not present in the prophage, transposon or plasmid. In vitro experiments demonstrated that P. pentosaceus LL-07 was comparable to the reference strain P. pentosaceus ATCC25745 in terms of tolerance to artificial digestive juice and bile, autoaggregation and antioxidation, and provided corresponding genomic evidence. CONCLUSION This study confirmed the safety and probiotic properties of P. pentosaceus LL-07 via complete genome and phenotype analysis, supporting its characterization as a potential probiotic candidate.
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Affiliation(s)
- Kuan Lu
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Sciences/Institute of Agro-Bioengineering, Guizhou University, Guizhou Province, Guiyang, 550025, China
- Guizhou Province Key Laboratory of Agricultural and Animal Products Storage and Processing, School of Liquor and Food Engineering, Guizhou University, Guizhou, Guiyang, 550025, China
| | - Xueya Wang
- Chili Pepper Research Institute, Guizhou Provincial Academy of Agricultural Sciences, Guizhou, Guiyang, 550006, China
| | - Ying Zhou
- Guizhou Province Key Laboratory of Agricultural and Animal Products Storage and Processing, School of Liquor and Food Engineering, Guizhou University, Guizhou, Guiyang, 550025, China
| | - Qiujin Zhu
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Sciences/Institute of Agro-Bioengineering, Guizhou University, Guizhou Province, Guiyang, 550025, China.
- Guizhou Province Key Laboratory of Agricultural and Animal Products Storage and Processing, School of Liquor and Food Engineering, Guizhou University, Guizhou, Guiyang, 550025, China.
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Zhang X, Gao H, Zhang J, Liu L, Fu L, Zhao Y, Sun Y. Deciphering the core microbiota in open environment solid-state fermentation of Beijing rice vinegar and its correlation with environmental factors. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38629632 DOI: 10.1002/jsfa.13538] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/09/2024] [Revised: 04/07/2024] [Accepted: 04/11/2024] [Indexed: 04/26/2024]
Abstract
BACKGROUND Rice vinegar is a worldwide popular cereal vinegar worldwide and is typically produced in an open environment, and the ecosystem of solid-state fermentation is complicated and robust. The present study aimed to reveal the shaping force of the establishment of the ecosystem of Beijing rice vinegar, the core function microbiota and their correlation with critical environmental factors. RESULTS The experimental findings revealed the changes in environmental factors, major metabolites and microbial patterns during Beijing rice vinegar fermentation were obtained. The major metabolites accumulated at the middle and late acetic acid fermentation (AAF) periods. Principal coordinates and t-test analyses revealed the specific bacterial and fungal species at corresponding stages. Kosakonia, Methlobacterium, Sphingomonas, unidentified Rhizobiaceae, Pseudozyma and Saccharomycopsis dorminated during saccharification and alcohol fermentation and early AAF, whereas Lactococcus, Acetobacter, Rhodotorula and Kazachstania dominated the later AAF stages. Canonical correspondence analysis of environmental factors with core microbiota. Temperature and total acid were the most significant factors correlated with the SAF bacterial profile (Pediococcus, Weissella, Enterococcus and Kosakonia). Ethanol was the most significant factor between AAF1 and AAF3, and mainly affected Acetobacter and Lactobacillus. Conversely, ethanol was the most significant factor in the SAF, AAF1 and AAF3 fungi communities; typical microorganisms were Saccharomyces and Malassezia. Furthermore, the predicted phenotypes of bacteria and their response to environmental factors were evaluated. CONCLUSION In conclusion, the present study has provided insights into the process regulation of spontaneous fermentation and distinguished the key driving forces in the microbiota of Beijing rice vinegar fermentation. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Xin Zhang
- China Meat Research Center, Beijing, China
- Beijing Academy of Food Sciences, Beijing, China
| | - Hang Gao
- China Meat Research Center, Beijing, China
- Beijing Academy of Food Sciences, Beijing, China
| | - Jian Zhang
- Beijing Academy of Food Sciences, Beijing, China
| | - Li Liu
- Beijing Academy of Food Sciences, Beijing, China
| | - Lijun Fu
- Beijing Academy of Food Sciences, Beijing, China
| | - Yan Zhao
- China Meat Research Center, Beijing, China
- Beijing Academy of Food Sciences, Beijing, China
| | - Yong Sun
- Beijing Academy of Food Sciences, Beijing, China
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Wang J, Wang Z, He F, Pan Z, Du Y, Chen Z, He Y, Sun Y, Li M. Effect of microbial communities on flavor profile of Hakka rice wine throughout production. Food Chem X 2024; 21:101121. [PMID: 38292683 PMCID: PMC10824689 DOI: 10.1016/j.fochx.2024.101121] [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: 11/16/2023] [Revised: 12/23/2023] [Accepted: 01/02/2024] [Indexed: 02/01/2024] Open
Abstract
Hakka rice wine is produced from grains by co-fermentation with abundant microbes in an open fermentation environment. Indigenous microbiota and enzymes convert the nutrients in grains into flavor compounds through enzymatic biochemical reactions and microbial metabolism. High-throughput sequencing technology revealed that non-Saccharomyces yeasts dominated the traditional fermentation process, with genera such as Kodamaea ohmeri, Candida orthopsilosis, and Trichosporon asteroides forming a dynamic community that highly correlated with the evolution of 80 volatile compounds in Hakka rice wine. Among the 104 volatile compounds detected by GC-MS, 22 aroma-active compounds with relative odor activity values (ROAV) > 1 were quantified, 11 of which made significant contributions (P < 0.05) to the overall aroma and were responsible for the sweet, grainy, and herbal aromas of Hakka rice wine.
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Affiliation(s)
- Junyi Wang
- Guangdong Provincial Key Lab of Food Safety and Quality, South China Agricultural University, Guangzhou, Guangdong 510642, PR China
- College of Food Science, South China Agricultural University, Guangzhou 510642, PR China
| | - Ziyi Wang
- Guangdong Provincial Key Lab of Food Safety and Quality, South China Agricultural University, Guangzhou, Guangdong 510642, PR China
- College of Food Science, South China Agricultural University, Guangzhou 510642, PR China
| | - Fangqing He
- Guangdong Provincial Key Lab of Food Safety and Quality, South China Agricultural University, Guangzhou, Guangdong 510642, PR China
- College of Food Science, South China Agricultural University, Guangzhou 510642, PR China
| | - Zhuangguang Pan
- Guangdong Provincial Key Lab of Food Safety and Quality, South China Agricultural University, Guangzhou, Guangdong 510642, PR China
- College of Food Science, South China Agricultural University, Guangzhou 510642, PR China
| | - Yixuan Du
- Guangdong Provincial Key Lab of Food Safety and Quality, South China Agricultural University, Guangzhou, Guangdong 510642, PR China
- College of Food Science, South China Agricultural University, Guangzhou 510642, PR China
| | - Zhiying Chen
- College of Food Science, South China Agricultural University, Guangzhou 510642, PR China
| | - Yuxin He
- College of Food Science, South China Agricultural University, Guangzhou 510642, PR China
| | - Yuanming Sun
- Guangdong Provincial Key Lab of Food Safety and Quality, South China Agricultural University, Guangzhou, Guangdong 510642, PR China
- College of Food Science, South China Agricultural University, Guangzhou 510642, PR China
| | - Meiying Li
- Guangdong Provincial Key Lab of Food Safety and Quality, South China Agricultural University, Guangzhou, Guangdong 510642, PR China
- College of Food Science, South China Agricultural University, Guangzhou 510642, PR China
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7
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Santiago MSA, Avellar MCW, Perobelli JE. Could the gut microbiota be capable of making individuals more or less susceptible to environmental toxicants? Toxicology 2024; 503:153751. [PMID: 38354972 DOI: 10.1016/j.tox.2024.153751] [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: 01/17/2024] [Revised: 02/08/2024] [Accepted: 02/09/2024] [Indexed: 02/16/2024]
Abstract
Environmental toxicants are chemical substances capable to impair environmental quality and exert adverse effects on humans and other animals. The main routes of exposure to these pollutants are through the respiratory tract, skin, and oral ingestion. When ingested orally, they will encounter trillions of microorganisms that live in a community - the gut microbiota (GM). While pollutants can disrupt the GM balance, GM plays an essential role in the metabolism and bioavailability of these chemical compounds. Under physiological conditions, strategies used by the GM for metabolism and/or excretion of xenobiotics include reductive and hydrolytic transformations, lyase and functional group transfer reactions, and enzyme-mediated functional transformations. Simultaneously, the host performs metabolic processes based mainly on conjugation, oxidation, and hydrolysis reactions. Thus, due to the broad variety of bacterial enzymes present in GM, the repertoire of microbial transformations of chemicals is considered a key component of the machinery involved in the metabolism of pollutants in humans and other mammals. Among pollutants, metals deserve special attention once contamination by metals is a worldwide problem, and their adverse effects can be observed even at very low concentrations due to their toxic properties. In this review, bidirectional interaction between lead, arsenic, cadmium, and mercury and the host organism and its GM will be discussed given the most recent literature, presenting an analysis of the ability of GM to alter the host organism's susceptibility to the toxic effects of heavy metals, as well as evaluating the extent to which interventions targeting the microbiota could be potential initiatives to mitigate the adverse effects resulting from poisoning by heavy metals. This study is the first to highlight the overlap between some of the bacteria found to be altered by metal exposure and the bacteria that also aid the host organism in the metabolism of these metals. This could be a key factor to determine the beneficial species able to minimize the toxicity of metals in future therapeutic approaches.
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Affiliation(s)
- Marcella S A Santiago
- Laboratory of Experimental Toxicology - LATOEX, Universidade Federal de São Paulo, Instituto do Mar, Carvalho de Mendonça, 144, Santos, SP 11070-100, Brazil
| | - Maria Christina W Avellar
- Department of Pharmacology, Universidade Federal de São Paulo - Escola Paulista de Medicina, Três de Maio, 100, São Paulo, SP 04044-020, Brazil
| | - Juliana E Perobelli
- Laboratory of Experimental Toxicology - LATOEX, Universidade Federal de São Paulo, Instituto do Mar, Carvalho de Mendonça, 144, Santos, SP 11070-100, Brazil.
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Kho K, Kadar AD, Bani MD, Pramanda IT, Martin L, Chrisdianto M, Pratama F, Devanthi PVP. The Potential of Pediococcus acidilactici Cell-Free Supernatant as a Preservative in Food Packaging Materials. Foods 2024; 13:644. [PMID: 38472756 DOI: 10.3390/foods13050644] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2023] [Revised: 01/24/2024] [Accepted: 01/26/2024] [Indexed: 03/14/2024] Open
Abstract
This study delves into the production and antimicrobial characteristics of cell-free supernatants from Pediococcus acidilactici (CFSs-Pa). Antimicrobial activity was initially observed in CFS-Pa harvested after 12 h of incubation and increased up to the late stationary phase at 48 h. The increase in antimicrobial activity did not align with total protein content, pointing to other factors linked to the accumulation of organic acids, particularly lactic acid. The SDS-PAGE analysis also indicated that the expected proteinaceous compound (pediocin) was not observed in CFS-Pa. Further investigations suggested that the antimicrobial properties of CFS-Pa were exclusively due to organic acids. The MIC values confirmed potent antimicrobial activity, particularly at a 10% dilution of CFS-Pa in MRS broth. The time-kill assays demonstrated bactericidal activity against EHEC, Listeria monocytogenes, and Staphylococcus aureus by 12 h, 18 h, and 24 h using a 10% dilution of CFS-Pa. Additionally, CFS-Pa exhibited dose-dependent antioxidant activity, requiring a 70% (v/v) concentration to inhibit DPPH scavenging activity by 50%. All the experimental results suggested potential applications of CFS-Pa in food preservation. An attempt to incorporate CFS-Pa into bacterial cellulose (BC) for edible food packaging demonstrated promising antimicrobial results, particularly against L. monocytogenes and S. aureus, with room for optimization.
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Affiliation(s)
- Katherine Kho
- Department of Biotechnology, Faculty of Life Sciences, Indonesia International Institute for Life Sciences, Pulomas Barat Kavling 88, Jakarta 13210, Indonesia
| | - Adinda Darwanti Kadar
- Department of Biotechnology, Faculty of Life Sciences, Indonesia International Institute for Life Sciences, Pulomas Barat Kavling 88, Jakarta 13210, Indonesia
| | - Mario Donald Bani
- Department of Biotechnology, Faculty of Life Sciences, Indonesia International Institute for Life Sciences, Pulomas Barat Kavling 88, Jakarta 13210, Indonesia
| | - Ihsan Tria Pramanda
- Department of Biotechnology, Faculty of Life Sciences, Indonesia International Institute for Life Sciences, Pulomas Barat Kavling 88, Jakarta 13210, Indonesia
| | - Leon Martin
- Department of Biotechnology, Faculty of Life Sciences, Indonesia International Institute for Life Sciences, Pulomas Barat Kavling 88, Jakarta 13210, Indonesia
| | - Matthew Chrisdianto
- Department of Biotechnology, Faculty of Life Sciences, Indonesia International Institute for Life Sciences, Pulomas Barat Kavling 88, Jakarta 13210, Indonesia
| | - Ferren Pratama
- Department of Biotechnology, Faculty of Life Sciences, Indonesia International Institute for Life Sciences, Pulomas Barat Kavling 88, Jakarta 13210, Indonesia
| | - Putu Virgina Partha Devanthi
- Department of Biotechnology, Faculty of Life Sciences, Indonesia International Institute for Life Sciences, Pulomas Barat Kavling 88, Jakarta 13210, Indonesia
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Lee SJ, Noh DI, Lee YS, Hasan MT, Hur SW, Lee S, Jeong SM, Lee JM, Lee EW, Kim KW, Jang WJ. Effects of host-associated low-temperature probiotics in olive flounder (Paralichthys olivaceus) aquaculture. Sci Rep 2024; 14:2134. [PMID: 38273006 PMCID: PMC10810782 DOI: 10.1038/s41598-024-52491-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2023] [Accepted: 01/19/2024] [Indexed: 01/27/2024] Open
Abstract
This study investigated the effects of supplementation of low-temperature probiotics isolated from the intestines of olive flounder on the growth performance, digestibility, and regulation of intestinal microbiota and the expression of genes related to growth, immunity, and apoptosis in olive flounder. Bacteria showing high growth at approximately 15-20 °C, which is the temperature of olive flounder culture, were isolated and confirmed to be Pseudomonas species through 16S rRNA gene sequence analysis. Whole-genome sequencing revealed that the strain has a 6,195,122 bp single circular chromosome and a guanine-cytosine content of 59.9%. In the feeding trial, supplementation with 1 × 108 CFU/g of the isolate strain positively modulated growth performances, digestive enzyme activity, and gut microbiota composition of olive flounder. RT-qPCR for the comparison of growth, immunity, and apoptosis-related gene expression levels showed no significant differences between the groups. Therefore, the isolated host-associated low-temperature probiotics improved the growth performance of olive flounder by causing positive changes in digestive activity and intestinal microbial composition without affecting host gene expression.
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Affiliation(s)
- Su-Jeong Lee
- Biopharmaceutical Engineering Major, Division of Applied Bioengineering, Dong-Eui University, Busan, 47340, South Korea
| | - Da-In Noh
- Biopharmaceutical Engineering Major, Division of Applied Bioengineering, Dong-Eui University, Busan, 47340, South Korea
| | - Young-Sun Lee
- Biopharmaceutical Engineering Major, Division of Applied Bioengineering, Dong-Eui University, Busan, 47340, South Korea
| | - Md Tawheed Hasan
- Department of Aquaculture, Sylhet Agricultural University, Sylhet, 3100, Bangladesh
- Department of Biotechnology, Pukyong National University, Busan, 48513, South Korea
| | - Sang Woo Hur
- Aquafeed Research Center, National Institute of Fisheries Science, Pohang, 37517, South Korea
| | - Seunghan Lee
- Aquafeed Research Center, National Institute of Fisheries Science, Pohang, 37517, South Korea
| | - Seong-Mok Jeong
- Aquafeed Research Center, National Institute of Fisheries Science, Pohang, 37517, South Korea
| | - Jong Min Lee
- Department of Biotechnology, Pukyong National University, Busan, 48513, South Korea
| | - Eun-Woo Lee
- Biopharmaceutical Engineering Major, Division of Applied Bioengineering, Dong-Eui University, Busan, 47340, South Korea.
- Core-Facility Center for Tissue Regeneration, Dong-Eui University, Busan, 47340, South Korea.
| | - Kang-Woong Kim
- Aquafeed Research Center, National Institute of Fisheries Science, Pohang, 37517, South Korea.
| | - Won Je Jang
- Biopharmaceutical Engineering Major, Division of Applied Bioengineering, Dong-Eui University, Busan, 47340, South Korea.
- Core-Facility Center for Tissue Regeneration, Dong-Eui University, Busan, 47340, South Korea.
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10
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Somalou P, Ieronymaki E, Feidaki K, Prapa I, Stylianopoulou E, Spyridopoulou K, Skavdis G, Grigoriou ME, Panas P, Argiriou A, Tsatsanis C, Kourkoutas Y. Novel Wild-Type Pediococcus and Lactiplantibacillus Strains as Probiotic Candidates to Manage Obesity-Associated Insulin Resistance. Microorganisms 2024; 12:231. [PMID: 38399636 PMCID: PMC10891751 DOI: 10.3390/microorganisms12020231] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2023] [Revised: 01/16/2024] [Accepted: 01/19/2024] [Indexed: 02/25/2024] Open
Abstract
As the food and pharmaceutical industry is continuously seeking new probiotic strains with unique health properties, the aim of the present study was to determine the impact of short-term dietary intervention with novel wild-type strains, isolated from various sources, on high-fat diet (HFD)-induced insulin resistance. Initially, the strains were evaluated in vitro for their ability to survive in simulated gastrointestinal (GI) conditions, for adhesion to Caco-2 cells, for bile salt hydrolase secretion, for cholesterol-lowering and cellular cholesterol-binding ability, and for growth inhibition of food-borne pathogens. In addition, safety criteria were assessed, including hemolytic activity and susceptibility to antibiotics. The in vivo test on insulin resistance showed that mice receiving the HFD supplemented with Pediococcus acidilactici SK (isolated from human feces) or P. acidilactici OLS3-1 strain (isolated from olive fruit) exhibited significantly improved insulin resistance compared to HFD-fed mice or to the normal diet (ND)-fed group.
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Affiliation(s)
- Paraskevi Somalou
- Department of Molecular Biology & Genetics, Democritus University of Thrace, 68100 Alexandroupolis, Greece; (P.S.); (I.P.); (E.S.); (K.S.); (G.S.); (M.E.G.)
| | - Eleftheria Ieronymaki
- Laboratory of Clinical Chemistry, Department of Laboratory Medicine, Medical School, University of Crete, 71003 Crete, Greece; (E.I.); (C.T.)
| | - Kyriaki Feidaki
- Institute of Applied Sciences, Centre for Research and Technology, 57001 Thessaloniki, Greece; (K.F.); (A.A.)
- Department of Food Science and Nutrition, University of the Aegean, 81400 Lemnos, Greece
| | - Ioanna Prapa
- Department of Molecular Biology & Genetics, Democritus University of Thrace, 68100 Alexandroupolis, Greece; (P.S.); (I.P.); (E.S.); (K.S.); (G.S.); (M.E.G.)
| | - Electra Stylianopoulou
- Department of Molecular Biology & Genetics, Democritus University of Thrace, 68100 Alexandroupolis, Greece; (P.S.); (I.P.); (E.S.); (K.S.); (G.S.); (M.E.G.)
| | - Katerina Spyridopoulou
- Department of Molecular Biology & Genetics, Democritus University of Thrace, 68100 Alexandroupolis, Greece; (P.S.); (I.P.); (E.S.); (K.S.); (G.S.); (M.E.G.)
| | - George Skavdis
- Department of Molecular Biology & Genetics, Democritus University of Thrace, 68100 Alexandroupolis, Greece; (P.S.); (I.P.); (E.S.); (K.S.); (G.S.); (M.E.G.)
| | - Maria E. Grigoriou
- Department of Molecular Biology & Genetics, Democritus University of Thrace, 68100 Alexandroupolis, Greece; (P.S.); (I.P.); (E.S.); (K.S.); (G.S.); (M.E.G.)
| | | | - Anagnostis Argiriou
- Institute of Applied Sciences, Centre for Research and Technology, 57001 Thessaloniki, Greece; (K.F.); (A.A.)
- Department of Food Science and Nutrition, University of the Aegean, 81400 Lemnos, Greece
| | - Christos Tsatsanis
- Laboratory of Clinical Chemistry, Department of Laboratory Medicine, Medical School, University of Crete, 71003 Crete, Greece; (E.I.); (C.T.)
- Institute for Molecular Biology and Biotechnology, FORTH, 71100 Heraklion, Greece
| | - Yiannis Kourkoutas
- Department of Molecular Biology & Genetics, Democritus University of Thrace, 68100 Alexandroupolis, Greece; (P.S.); (I.P.); (E.S.); (K.S.); (G.S.); (M.E.G.)
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11
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Cao X, Cai R, Zuo S, Niu D, Yang F, Xu C. Enhanced lignin degradation by Irpex lacteus through expanded sterilization further improved the fermentation quality and microbial community during the silage preservation process. BIORESOUR BIOPROCESS 2024; 11:14. [PMID: 38647879 PMCID: PMC10992542 DOI: 10.1186/s40643-024-00730-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2023] [Accepted: 01/10/2024] [Indexed: 04/25/2024] Open
Abstract
Traditional autoclaving, slow degradation rate and preservation of biomass treated by fungi are the main factors restricting biological treatment. In our previous studies, strains with high efficiency and selective lignin degradation ability were obtained. To further solve the limiting factors of biological treatment, this paper proposed a composite treatment technology, which could replace autoclaves for fungal treatment and improve the preservation and utilization of fungal-pretreated straw. The autoclaved and expanded buckwheat straw were, respectively, degraded by Irpex lacteus for 14 days (CIL, EIL), followed by ensiling of raw materials (CK) and biodegraded straw of CIL and EIL samples with Lactobacillus plantarum for different days, respectively (CP, CIP, EIP). An expansion led to lactic acid bacteria, mold, and yeast of the samples below the detection line, and aerobic bacteria was significantly reduced, indicating a positive sterilization effect. Expansion before I. lacteus significantly enhanced lignin selective degradation by about 6%, and the absolute content of natural detergent solute was about 5% higher than that of the CIL. Moreover, EIL decreased pH by producing higher organic acids. The combination treatment created favorable conditions for ensiling. During ensiling, EIP silage produced high lactic acid about 26.83 g/kg DM and the highest acetic acid about 22.35 g/kg DM, and the pH value could be stable at 4.50. Expansion before I. lacteus optimized the microbial community for ensiling, resulting in EIP silage co-dominated by Lactobacillus, Pediococcus and Weissella, whereas only Lactobacillus was always dominant in CP and CIP silage. Clavispora gradually replaced Irpex in EIP silage, which potentially promoted lactic acid bacteria growth and acetic acid production. In vitro gas production (IVGP) in EIL was increased by 30% relative to CK and was higher than 24% in CIL. The role of expansion was more significant after ensiling, the IVGP in EIP was increased by 22% relative to CP, while that in CIP silage was only increased by 9%. Silage of fungal-treated samples reduced methane emissions by 28% to 31%. The study demonstrated that expansion provides advantages for fungal colonization and delignification, and further improves the microbial community and fermentation quality for silage, enhancing the nutrition and utilization value. This has practical application value for scaling up biological treatment and preserving the fungal-treated lignocellulose.
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Affiliation(s)
- Xiaohui Cao
- College of Engineering, China Agricultural University, (East Campus), 17 Qing-Hua-Dong-Lu, Haidian District, Beijing, 100083, People's Republic of China
| | - Rui Cai
- School of Environmental Science and Engineering, Huazhong University of Science and Technology, Wuhan, 430074, Hubei Province, China
| | - Sasa Zuo
- College of Engineering, China Agricultural University, (East Campus), 17 Qing-Hua-Dong-Lu, Haidian District, Beijing, 100083, People's Republic of China
| | - Dongze Niu
- Changzhou Key Laboratory of Biomass Green, Safe and High Value Utilization Technology, Institute of Urban and Rural Mining, Changzhou University, Changzhou, 213164, China
| | - Fuyu Yang
- College of Grassland Science and Technology, China Agricultural University, Beijing, 100093, People's Republic of China
| | - Chuncheng Xu
- College of Engineering, China Agricultural University, (East Campus), 17 Qing-Hua-Dong-Lu, Haidian District, Beijing, 100083, People's Republic of China.
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12
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Okoye CO, Gao L, Wu Y, Li X, Wang Y, Jiang J. Identification, characterization and optimization of culture medium conditions for organic acid-producing lactic acid bacteria strains from Chinese fermented vegetables. Prep Biochem Biotechnol 2024; 54:49-60. [PMID: 37114667 DOI: 10.1080/10826068.2023.2204507] [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] [Indexed: 04/29/2023]
Abstract
Lactic acid bacteria (LAB) are widely exploited in fermented foods and are gaining attention for novel uses due to their safety as biopreservatives. In this study, several organic acid-producing LAB strains were isolated from fermented vegetables for their potential application in fermentation. We identified nine novel strains belonging to four genera and five species, Lactobacillus plantarum PC1-1, YCI-2 (8), YC1-1-4B, YC1-4 (4), and YC2-9, Lactobacillus buchneri PC-C1, Pediococcus pentosaceus PC2-1 (F2), Weissella hellenica PC1A, and Enterococcus sp. YC2-6. Based on the results of organic acids, acidification, growth rate, antibiotic activity and antimicrobial inhibition, PC1-1, YC1-1-4B, PC2-1(F2), and PC-C1 showed exceptional biopreservative potential. Additionally, PC-C1, YC1-1-4B, and PC2-1(F2) recorded higher (p < 0.05) growth by utilizing lower concentrations of glucose (20 g/L) and soy peptone (10 g/L) as carbon and nitrogen sources in optimized culture conditions (pH 6, temperature 32 °C, and agitation speed 180 rpm) at 24hr and acidification until 72hr in batch fermentation, which suggests their application as starter cultures in industrial fermentation.
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Affiliation(s)
- Charles Obinwanne Okoye
- Biofuels Institute, Jiangsu University, Zhenjiang, China
- School of Environment & Safety Engineering, Jiangsu University, Zhenjiang, China
- Department of Zoology & Environmental Biology, University of Nigeria, Nsukka, Nigeria
| | - Lu Gao
- Biofuels Institute, Jiangsu University, Zhenjiang, China
- School of Environment & Safety Engineering, Jiangsu University, Zhenjiang, China
| | - Yanfang Wu
- Biofuels Institute, Jiangsu University, Zhenjiang, China
- School of Environment & Safety Engineering, Jiangsu University, Zhenjiang, China
| | - Xia Li
- Biofuels Institute, Jiangsu University, Zhenjiang, China
- School of Environment & Safety Engineering, Jiangsu University, Zhenjiang, China
| | - Yongli Wang
- Biofuels Institute, Jiangsu University, Zhenjiang, China
- School of Environment & Safety Engineering, Jiangsu University, Zhenjiang, China
| | - Jianxiong Jiang
- Biofuels Institute, Jiangsu University, Zhenjiang, China
- School of Environment & Safety Engineering, Jiangsu University, Zhenjiang, China
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13
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Sørensen HM, Rochfort KD, Maye S, MacLeod G, Loscher C, Brabazon D, Freeland B. Bioactive Ingredients from Dairy-Based Lactic Acid Bacterial Fermentations for Functional Food Production and Their Health Effects. Nutrients 2023; 15:4754. [PMID: 38004148 PMCID: PMC10675170 DOI: 10.3390/nu15224754] [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: 10/03/2023] [Revised: 10/27/2023] [Accepted: 11/04/2023] [Indexed: 11/26/2023] Open
Abstract
Lactic acid bacteria are traditionally applied in a variety of fermented food products, and they have the ability to produce a wide range of bioactive ingredients during fermentation, including vitamins, bacteriocins, bioactive peptides, and bioactive compounds. The bioactivity and health benefits associated with these ingredients have garnered interest in applications in the functional dairy market and have relevance both as components produced in situ and as functional additives. This review provides a brief description of the regulations regarding the functional food market in the European Union, as well as an overview of some of the functional dairy products currently available in the Irish and European markets. A better understanding of the production of these ingredients excreted by lactic acid bacteria can further drive the development and innovation of the continuously growing functional food market.
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Affiliation(s)
- Helena Mylise Sørensen
- School of Biotechnology, Dublin City University, D09 DX63 Dublin, Ireland; (C.L.); (B.F.)
- I-Form, Advanced Manufacturing Research Centre, Dublin City University, D09 DX63 Dublin, Ireland;
| | - Keith D. Rochfort
- School of Nursing, Psychotherapy and Community Health, Dublin City University, D09 DX63 Dublin, Ireland;
| | - Susan Maye
- Dairygold Co-Operative Society Limited, Clonmel Road, Co. Cork, P67 DD36 Mitchelstown, Ireland; (S.M.); (G.M.)
| | - George MacLeod
- Dairygold Co-Operative Society Limited, Clonmel Road, Co. Cork, P67 DD36 Mitchelstown, Ireland; (S.M.); (G.M.)
| | - Christine Loscher
- School of Biotechnology, Dublin City University, D09 DX63 Dublin, Ireland; (C.L.); (B.F.)
| | - Dermot Brabazon
- I-Form, Advanced Manufacturing Research Centre, Dublin City University, D09 DX63 Dublin, Ireland;
| | - Brian Freeland
- School of Biotechnology, Dublin City University, D09 DX63 Dublin, Ireland; (C.L.); (B.F.)
- I-Form, Advanced Manufacturing Research Centre, Dublin City University, D09 DX63 Dublin, Ireland;
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14
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Tang A, Peng B. Diversifying the Flavor of Black Rice Wines through Three Different Regional Xiaoqus in China and Unraveling Their Core Functional Microorganisms. Foods 2023; 12:3576. [PMID: 37835229 PMCID: PMC10572163 DOI: 10.3390/foods12193576] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2023] [Revised: 09/20/2023] [Accepted: 09/25/2023] [Indexed: 10/15/2023] Open
Abstract
The flavor of black rice wine (BRW) can be diversified by the Xiaoqus, from different regions; however, the functional microbiota that contributes to its flavor remains unclear. Accordingly, this study selected three regional Xiaoqus from Sichuan Dazhu (Q1), Jiangxi Yingtan (Q2), and Hubei Fangxian (Q3) as starters to investigate flavor compounds and microbial communities during BRW brewing. Results indicated that altogether 61 flavor substances were identified, 16 of which were common characteristic flavor compounds (odor activity value > 0.1). Each BRW possessed unique characteristic flavor compounds. O2PLS and Spearman's correlation analysis determined that characteristic flavor compounds of BRW were mainly produced by Saccharomyces cerevisiae, non-Saccharomyces yeasts, and lactic acid bacteria, with the common core functional strains being Wickerhamomyces and Pediococcus, and with their unique core functional strain likely causing a unique characteristic flavor. This study could promote the high-quality development of the black rice wine industry.
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Affiliation(s)
- Aoxing Tang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China;
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan 430070, China
| | - Bangzhu Peng
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China;
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan 430070, China
- Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Wuhan 430070, China
- Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518120, China
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15
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Camargo-Herrera ÁD, Bernal-Castro C, Gutiérrez-Cortes C, Castro CN, Díaz-Moreno C. Bio-yogurt with the inclusion of phytochemicals from carrots ( Daucus carota): a strategy in the design of functional dairy beverage with probiotics. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:2297-2308. [PMID: 37424571 PMCID: PMC10326216 DOI: 10.1007/s13197-022-05510-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/14/2022] [Accepted: 05/24/2022] [Indexed: 07/11/2023]
Abstract
The development of yogurt with functional characteristics from bioactive compounds such as fiber, antioxidants, and probiotics represents a novel strategy in designing value-added dairy beverages. However, biotechnological challenges are present in these bioprocesses, such as the selection of probiotic strains, as well as the correlation with the physicochemical characteristics of the fermentative metabolism of probiotic microorganisms. Therefore, yogurt could be a vehicle for including probiotic bacteria, bioactive compounds, and phytochemicals that allow synergistic effects in the development of bioprocesses with potential benefits for the host's health. Therefore, this article aims to review the current conditions of bio-yogurt production, discuss the physicochemical and bioactive composition (sugars, fiber, vitamins), and include phytochemicals from carrots to establish synergistic relationships with probiotic microorganisms to obtain a functional dairy beverage.
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Affiliation(s)
- Ángel David Camargo-Herrera
- Facultad de Ciencias Agrarias, Maestría en Ciencia y Tecnología de Alimentos, Universidad Nacional de Colombia, Bogotá, Colombia
| | - Camila Bernal-Castro
- Instituto de Biotecnología (IBUN), Universidad Nacional de Colombia, Bogotá, Colombia
| | - Carolina Gutiérrez-Cortes
- Escuela de Ciencias Agrícolas, Pecuarias y del Medio Ambiente (ECAPMA), Universidad Nacional Abierta y A Distancia (UNAD), Bogotá, Colombia
| | - Carlos Novoa Castro
- Instituto de Ciencia y Tecnología de Alimentos (ICTA), Universidad Nacional de Colombia, Bogotá, Colombia
| | - Consuelo Díaz-Moreno
- Instituto de Ciencia y Tecnología de Alimentos (ICTA), Universidad Nacional de Colombia, Bogotá, Colombia
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16
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Bordini FW, Rosolen MD, da Luz GDQ, Pohndorf RS, de Oliveira PD, Conceição FR, Fiorentini ÂM, da Silva WP, Pieniz S. Development of a microencapsulated probiotic delivery system with whey, xanthan, and pectin. Braz J Microbiol 2023; 54:2183-2195. [PMID: 37434082 PMCID: PMC10484871 DOI: 10.1007/s42770-023-01041-y] [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: 09/26/2022] [Accepted: 06/16/2023] [Indexed: 07/13/2023] Open
Abstract
Pediococcus pentosaceus is a lactic acid bacterium that has probiotic potential proven by studies. However, its viability can be affected by adverse conditions such as storage, heat stress, and even gastrointestinal passage. Thus, the aim of the present study was to microencapsulate and characterize microcapsules obtained by spray drying and produced only with whey powder (W) or whey powder combined with pectin (WP) or xanthan (WX) in the protection of P. pentosaceus P107. In the storage test at temperatures of - 20 °C and 4 °C, the most viable microcapsule was WP (whey powder and pectin), although WX (whey powder and xanthan) presented better stability at 25 °C. In addition, WX did not show stability to ensure probiotic potential (< 6 Log CFU mL-1) for 110 days and the microcapsule W (whey powder) maintained probiotic viability at the three temperatures (- 20 °C, 4 °C, and 25 °C) for 180 days. In the exposition to simulated gastrointestinal juice, the WX microcapsule showed the best results in all tested conditions, presenting high cellular viability. For the thermal resistance test, WP microcapsule was shown to be efficient in the protection of P. pentosaceus P107 cells. The Fourier transform infrared spectroscopy (FTIR) results showed that there was no chemical interaction between microcapsules of whey powder combined with xanthan or pectin. The three microcapsules produced were able to protect the cell viability of the microorganism, as well as the drying parameters were adequate for the microcapsules produced in this study.
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Affiliation(s)
- Fernanda Weber Bordini
- Department of Food Science and Technology, Federal University of Pelotas, Pelotas, RS, 96010-900, Brazil
| | - Michele Dutra Rosolen
- Department of Food Science and Technology, Federal University of Pelotas, Pelotas, RS, 96010-900, Brazil
| | | | - Ricardo Scherer Pohndorf
- Departament Resources Engineering, Federal University of Pelotas, Pelotas, RS, 96010-610, Brazil
| | - Patrícia Diaz de Oliveira
- Department of Food Science and Technology, Federal University of Pelotas, Pelotas, RS, 96010-900, Brazil
- Department of Biotechnology, Federal University of Pelotas, Pelotas, RS, 96010-900, Brazil
| | | | - Ângela Maria Fiorentini
- Department of Food Science and Technology, Federal University of Pelotas, Pelotas, RS, 96010-900, Brazil
| | - Wladimir Padilha da Silva
- Department of Food Science and Technology, Federal University of Pelotas, Pelotas, RS, 96010-900, Brazil
- Department of Biotechnology, Federal University of Pelotas, Pelotas, RS, 96010-900, Brazil
| | - Simone Pieniz
- Department of Food Science and Technology, Federal University of Pelotas, Pelotas, RS, 96010-900, Brazil.
- Department of Nutrition, Federal University of Pelotas, Pelotas, RS, 96010-610, Brazil.
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17
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ElHadedy DE, Kim C, Yousuf AB, Wang Z, Ndegwa EN. Understanding Age-Related Longitudinal Dynamics in Abundance and Diversity of Dominant Culturable Gut Lactic Acid Bacteria in Pastured Goats. Animals (Basel) 2023; 13:2669. [PMID: 37627460 PMCID: PMC10451344 DOI: 10.3390/ani13162669] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2023] [Revised: 08/01/2023] [Accepted: 08/17/2023] [Indexed: 08/27/2023] Open
Abstract
Understanding gut lactic acid bacteria (LAB) in healthy hosts is an important first step in selecting potential probiotic species. To understand the dynamics of LAB in healthy goats, a cohort of thirty-seven healthy new-born goat kids was studied over a ten-month period. Total LAB was quantified using SYBR green qPCR. Seven hundred LAB isolates were characterized using microscopy, M13 RAPD genotyping and 16S rDNA sequencing. The highest and lowest LAB counts were detected at one week and ten months of age, respectively. Diverse LAB species were detected, whose identity and prevalence varied with age. The main isolates belonged to Limosilactobacillus reuteri, Limosilactibacillus fermentum, Lactobacillus johnsonni, Ligilactobacillus murinus, Ligilactobacillus salivarius, Limosilactobacillus mucosae, Lactiplantibacillus plantarum, Ligilactobacillus agilis, Lactobacillus acidophilus/amyolovolus, Pediococcus spp. and Enterococcus spp. Uniquely, L. reuteri and Pediococcus spp. were most common in pre- and peri-weaned goats, while Lactobacillus mucosae and Enterococcus spp. were predominant in goats one month and older. Based on RAPD genotyping, L. reuteri had the highest genotypic diversity, with age being a factor on the genotypes detected. This data may be relevant in the selection of age-specific probiotics for goats. The findings may also have broader implications by highlighting age as a factor for consideration in probiotic bacteria selection in other animal hosts.
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Affiliation(s)
- Doaa E. ElHadedy
- Agricultural Research Station, Virginia State University, Petersburg, VA 23806, USA; (D.E.E.); (C.K.); (A.B.Y.); (Z.W.)
- National Centre for Radiation Research and Technology NCRRT, Radiation Microbiology Department, Egyptian Atomic Energy Authority (EAEA), Cairo 11787, Egypt
| | - Chyer Kim
- Agricultural Research Station, Virginia State University, Petersburg, VA 23806, USA; (D.E.E.); (C.K.); (A.B.Y.); (Z.W.)
| | - Adnan B. Yousuf
- Agricultural Research Station, Virginia State University, Petersburg, VA 23806, USA; (D.E.E.); (C.K.); (A.B.Y.); (Z.W.)
| | - Zhenping Wang
- Agricultural Research Station, Virginia State University, Petersburg, VA 23806, USA; (D.E.E.); (C.K.); (A.B.Y.); (Z.W.)
| | - Eunice N. Ndegwa
- Agricultural Research Station, Virginia State University, Petersburg, VA 23806, USA; (D.E.E.); (C.K.); (A.B.Y.); (Z.W.)
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18
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Zou J, Chen X, Wang C, Liu Y, Li M, Pan X, Chang X. Microbial Communities and Correlation between Microbiota and Volatile Compounds in Fermentation Starters of Chinese Sweet Rice Wine from Different Regions. Foods 2023; 12:2932. [PMID: 37569201 PMCID: PMC10419015 DOI: 10.3390/foods12152932] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2023] [Revised: 07/29/2023] [Accepted: 07/30/2023] [Indexed: 08/13/2023] Open
Abstract
Chinese sweet rice wines (CSRW) are traditional, regionally distinct alcoholic beverages that are generally brewed with glutinous rice and fermentation starters. This study aimed to characterize microbial communities and volatile compounds of CSRW starters and explore correlations between them. The major volatiles in starters include 1-heptanol, 1-octanol, 2-nonanol, phenylethyl alcohol, 2-nonanone, acetophenone, and benzaldehyde. Microbiological analysis based on high-throughput sequencing (HTS) technology demonstrated that starter bacterial communities are dominated by Weissella, Pediococcus, and Lactobacillus, while Saccharomycopsis and Rhizopus predominate in fungal communities. Carbohydrate and amino acid metabolism are the most active metabolic pathways in starters. Spearman correlation analysis revealed that 15 important volatile compounds including alcohols, acids, aldehydes and esters were significantly positively correlated with nine microbial genera (|r| > 0.7, p < 0.05), including five bacterial genera (i.e., Weissella, Pediococcus, Lactobacillus, Bacillus, and Nocardiopsis) and four fungal genera (i.e., Saccharomycopsis, Rhizopus, Wickerhamomyces, and Cyberlindnera), spanning 19 distinct relationships and these microorganisms were considered the core functional microorganisms in CSRW starters. The most important positive correlations detected between phenylethyl alcohol and Weissella or Saccharomycopsis and between 2-nonanol and Pediococcus. This study can serve as a reference to guide the development of defined starter cultures for improving the aromatic quality of CSRW.
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Affiliation(s)
- Jing Zou
- College of Food Science and Technology, Hebei Normal University of Science and Technology, Qinhuangdao 066104, China; (X.C.); (C.W.); (Y.L.); (M.L.); (X.P.); (X.C.)
- Engineering Research Center of the Ministry of Education of Chestnut Industry Technology, Qinhuangdao 066000, China
| | - Xiaohui Chen
- College of Food Science and Technology, Hebei Normal University of Science and Technology, Qinhuangdao 066104, China; (X.C.); (C.W.); (Y.L.); (M.L.); (X.P.); (X.C.)
| | - Chenyu Wang
- College of Food Science and Technology, Hebei Normal University of Science and Technology, Qinhuangdao 066104, China; (X.C.); (C.W.); (Y.L.); (M.L.); (X.P.); (X.C.)
| | - Yang Liu
- College of Food Science and Technology, Hebei Normal University of Science and Technology, Qinhuangdao 066104, China; (X.C.); (C.W.); (Y.L.); (M.L.); (X.P.); (X.C.)
| | - Miao Li
- College of Food Science and Technology, Hebei Normal University of Science and Technology, Qinhuangdao 066104, China; (X.C.); (C.W.); (Y.L.); (M.L.); (X.P.); (X.C.)
| | - Xinyuan Pan
- College of Food Science and Technology, Hebei Normal University of Science and Technology, Qinhuangdao 066104, China; (X.C.); (C.W.); (Y.L.); (M.L.); (X.P.); (X.C.)
| | - Xuedong Chang
- College of Food Science and Technology, Hebei Normal University of Science and Technology, Qinhuangdao 066104, China; (X.C.); (C.W.); (Y.L.); (M.L.); (X.P.); (X.C.)
- Engineering Research Center of the Ministry of Education of Chestnut Industry Technology, Qinhuangdao 066000, China
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19
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Lin Y, Lu J, Yang Z, Wang T, Li H, Sha S, Liu Z, Zhao Y, Wang L. Comparative genomics reveals key molecular targets for mutant Pediococcus pentosaceus C23221 producing pediocin. Int J Biol Macromol 2023:125006. [PMID: 37224904 DOI: 10.1016/j.ijbiomac.2023.125006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2023] [Accepted: 05/19/2023] [Indexed: 05/26/2023]
Abstract
Listeria monocytogenes is a common microorganism that causes food spoilage. Pediocins are some biologically active peptides or proteins encoded by ribosomes, which have a strong antimicrobial activity against L. monocytogenes. In this study, the antimicrobial activity of previously isolated P. pentosaceus C-2-1 was enhanced by ultraviolet (UV) mutagenesis. A positive mutant strain P. pentosaceus C23221 was obtained after 8 rounds of UV irradiation with increased antimicrobial activity of 1448 IU/mL, which was 8.47 folds higher than that of wild-type C-2-1. The genome of strain C23221 and wild-type C-2-1 was compared with identify the key genes for higher activity. The genome of the mutant strain C23221 consists of a chromosome of 1,742,268 bp, with 2052 protein-coding genes, 4 rRNA operons, and 47 tRNA genes, which is 79,769 bp less than the original strain. Compared with strain C-2-1, a total of 19 deduced proteins involved in 47 genes are unique to C23221 analyzed by GO database; the specific ped gene related to bacteriocin biosynthesis were detected using antiSMASH in mutant C23221, indicating mutant C23221 produced a new bacteriocin under mutagenesis conditions. This study provides genetic basis for further constituting a rational strategy to genetically engineer wild-type C-2-1 into an overproducer.
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Affiliation(s)
- Yi Lin
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Jiawen Lu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Zilu Yang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Tianming Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Hongbiao Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Shenfei Sha
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Zhenmin Liu
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai 200436, China
| | - Yueliang Zhao
- Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation, Shanghai Ocean University, Shanghai 201306, China
| | - Liping Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
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20
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Song D, Lee J, Kim K, Oh H, An J, Chang S, Cho H, Park S, Jeon K, Yoon Y, Yoo Y, Cho Y, Cho J. Effects of dietary supplementation of Pediococcus pentosaceus strains from kimchi in weaned piglet challenged with Escherichia coli and Salmonella enterica. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2023; 65:611-626. [PMID: 37332280 PMCID: PMC10271919 DOI: 10.5187/jast.2023.e31] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/04/2023] [Revised: 03/14/2023] [Accepted: 03/17/2023] [Indexed: 06/20/2023]
Abstract
Escherichia coli (E. coli) and Salmonella enterica (SE) infections in pigs are major source associated with enteric disease such as post weaning diarrhea. The aim of this study was to investigate the effects of Pediococcus pentosaceus in weaned piglets challenged with pathogen bacteria. In Experiment.1 90 weaned piglets with initial body weights of 8.53 ± 0.34 kg were assigned to 15 treatments for 2 weeks. The experiments were conducted two trials in a 2 × 5 factorial arrangement of treatments consisting of two levels of challenge (challenge and non-challenge) with E. coli and SE, respectively and five levels of probiotics (Control, Lactobacillus plantarum [LA], Pediococcus pentosaceus SMFM2016-WK1 [38W], Pediococcus acidilactici K [PK], Lactobacillus reuteri PF30 [PF30]). In Experiment.2 a total of 30 weaned pigs (initial body weight of 9.84 ± 0.85 kg) were used in 4 weeks experiment. Pigs were allocated to 5 groups in a randomized complete way with 2 pens per group and 3 pigs per pen. Supplementation of LA and 38W improved (p < 0.05) growth performance, intestinal pathogen bacteria count, fecal noxious odor and diarrhea incidence. In conclusion, supplementation of 38W strains isolated from white kimchi can act as probiotics by inhibiting E. coli and SE.
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Affiliation(s)
- Dongcheol Song
- Department of Animal Science, Chungbuk National University, Cheongju 28644, Korea
| | - Jihwan Lee
- Department of Poultry Science, University of Georgia (UGA), Athens, GA 30602, United States
| | - Kangheun Kim
- Department of Food Marketing and safety, Kunkuk University, Seoul 05030, Korea
| | - Hanjin Oh
- Department of Animal Science, Chungbuk National University, Cheongju 28644, Korea
| | - Jaewoo An
- Department of Animal Science, Chungbuk National University, Cheongju 28644, Korea
| | - Seyeon Chang
- Department of Animal Science, Chungbuk National University, Cheongju 28644, Korea
| | - Hyunah Cho
- Department of Animal Science, Chungbuk National University, Cheongju 28644, Korea
| | - Sehyun Park
- Department of Animal Science, Chungbuk National University, Cheongju 28644, Korea
| | - Kyeongho Jeon
- Department of Animal Science, Chungbuk National University, Cheongju 28644, Korea
| | - Yohan Yoon
- Department of Food and Nutrition, Sookmyung Women’s University, Seoul 04310, Korea
| | - Yoonjeong Yoo
- Department of Food and Nutrition, Sookmyung Women’s University, Seoul 04310, Korea
| | - Younghyun Cho
- Department of Food and Nutrition, Sookmyung Women’s University, Seoul 04310, Korea
| | - Jinho Cho
- Department of Animal Science, Chungbuk National University, Cheongju 28644, Korea
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21
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Bai Y, Zhou Y, Li X, Zhang R, Huang F, Fan B, Tong L, Wang F, Zhang M. Longan pulp polysaccharides regulate gut microbiota and metabolites to protect intestinal epithelial barrier. Food Chem 2023; 422:136225. [PMID: 37156018 DOI: 10.1016/j.foodchem.2023.136225] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Revised: 04/07/2023] [Accepted: 04/20/2023] [Indexed: 05/10/2023]
Abstract
Longan pulp polysaccharide is a bioactive component with prebiotic activity and intestinal barrier protection. This study aimed to evaluate the influence of digestion and fermentation on the bioavailability and intestinal barrier protection of polysaccharide LPIIa from longan pulp. The molecular weight of LPIIa didn't change significantly after gastrointestinal digestion in vitro. After fecal fermentation, 56.02% of LPIIa was consumed by gut microbiota. The short-chain fatty acid level in LPIIa group was 51.63% higher than that in blank group. LPIIa intake also increased short-chain fatty acid production and G-protein-coupled receptor 41 expression in the colon of mice. Moreover, LPIIa improved the relative richness of Lactobacillus, Pediococcus, and Bifidobacterium in colon content. Compared to LPIIa, fecal fermented LPIIa better protected intestinal epithelial barrier by increasing Zonula occludens-1 expression. These results provided an important basis for the design of functional food based on longan polysaccharides to prevent intestinal barrier damage related diseases.
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Affiliation(s)
- Yajuan Bai
- Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs/Key Laboratory of Genetic Resources Evaluation and Utilization of Tropical Fruits and Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China; Sanya Institute, Hainan Academy of Agricultural Sciences, Haikou 572025, PR China
| | - Yue Zhou
- Key Laboratory of Ecology and Environment in Minority Areas (Minzu University of China), National Ethnic Affairs Commission of China/College of Life and Environmental Sciences, Minzu University of China, Beijing 100081, PR China
| | - Xiang Li
- Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs/Key Laboratory of Genetic Resources Evaluation and Utilization of Tropical Fruits and Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China; Sanya Institute, Hainan Academy of Agricultural Sciences, Haikou 572025, PR China
| | - Ruifen Zhang
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China
| | - Fei Huang
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China
| | - Bei Fan
- Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs/Key Laboratory of Genetic Resources Evaluation and Utilization of Tropical Fruits and Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China; Sanya Institute, Hainan Academy of Agricultural Sciences, Haikou 572025, PR China
| | - Litao Tong
- Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs/Key Laboratory of Genetic Resources Evaluation and Utilization of Tropical Fruits and Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China
| | - Fengzhong Wang
- Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs/Key Laboratory of Genetic Resources Evaluation and Utilization of Tropical Fruits and Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China; Sanya Institute, Hainan Academy of Agricultural Sciences, Haikou 572025, PR China.
| | - Mingwei Zhang
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China.
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22
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Di Nicolantonio L, Ferrati M, Cristino M, Peregrina DV, Zannotti M, Vitali LA, Ciancia SI, Giovannetti R, Ferraro S, Zara S, Di Valerio V, Cataldi A, Gigliobianco MR, Censi R, Di Martino P. Evaluation of Physicochemical and Microbial Properties of Extracts from Wine Lees Waste of Matelica’s Verdicchio and Their Applications in Novel Cosmetic Products. Antioxidants (Basel) 2023; 12:antiox12040816. [PMID: 37107191 PMCID: PMC10135395 DOI: 10.3390/antiox12040816] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 03/20/2023] [Accepted: 03/22/2023] [Indexed: 03/30/2023] Open
Abstract
Wine lees are sediments deposited on the walls and bottom of barrels resulting from wine fermentation and mainly consist of yeasts. Saccharomyces cerevisiae extracts, rich in beneficial components for the skin, have already been used in cosmesis, while wine lees have not been well exploited by the cosmetics industry yet. The aim of this work was the full characterization of the wine lees from Verdicchio’s wine, with the aim to exploit it as a beneficial ingredient in new cosmetic products. After mapping the microbial composition of the sample waste, the parameters for the sonication extraction process were optimized and the physicochemical properties of the extract were analyzed. The efficiency of the aqueous extraction—and in particular the yeast cell lysis necessary for the release of proteins from the cell—was assessed by evaluating cell shape and size, and protein release, under scanning electron microscopy (SEM), dynamic light scattering (DLS) and Bradford’s protein assays. Thus, the total phenol content and antioxidant capacity of the supernatant recovered from native and sonicated lees were determined by Folin–Ciocalteu’s and spectrophotometric assays, respectively. To quantify the heavy metals and highlight the presence of microelements beneficial for the skin, inductively coupled plasma-mass spectrometry (ICP-MS) was applied. In vitro metabolic activity and cytotoxicity were tested on both HaCat keratinocytes and human gingival fibroblasts, showing that wine lees are safe for skin’s cells. The results show that sonicated lees appear to be more interesting than native ones as a consequence of the release of the active ingredients from the cells. Due to the high antioxidant capacity, content of beneficial elements for skin and an appropriate microbiologic profile, wine lees were included in five new solid cosmetic products and tested for challenge test, compatibility with human skin, sensory analysis, trans epidermal water loss (TEWL) and sebometry.
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Affiliation(s)
- Lucrezia Di Nicolantonio
- Cosmetology Laboratory, University of Camerino, 62032 Camerino, Italy
- Recusol Srl, 62032 Camerino, Italy
| | - Marta Ferrati
- Chemistry Interdisciplinary Project (ChIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri 9/B, 62032 Camerino, Italy
| | | | | | - Marco Zannotti
- Chemistry Interdisciplinary Project (ChIP), School of Science and Technology, Chemistry Division, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy
| | - Luca Agostino Vitali
- Microbiology Unit, School of Pharmacy, University of Camerino, via Gentile III da Varano, 62032 Camerino, Italy
| | - Sonia Ilaria Ciancia
- Microbiology Unit, School of Pharmacy, University of Camerino, via Gentile III da Varano, 62032 Camerino, Italy
| | - Rita Giovannetti
- Chemistry Interdisciplinary Project (ChIP), School of Science and Technology, Chemistry Division, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy
| | - Stefano Ferraro
- Chemistry Interdisciplinary Project (ChIP), School of Science and Technology, Chemistry Division, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy
| | - Susi Zara
- Department of Pharmacy, University “G. d’Annunzio” Chieti-Pescara, Via dei Vestini 31, 66100 Chieti, Italy
| | - Valentina Di Valerio
- Department of Medicine and Aging Sciences, “G. d’ Annunzio” Chieti-Pescara, Via dei Vestini 31, 66100 Chieti, Italy
| | - Amelia Cataldi
- Department of Pharmacy, University “G. d’Annunzio” Chieti-Pescara, Via dei Vestini 31, 66100 Chieti, Italy
| | - Maria Rosa Gigliobianco
- Chemistry Interdisciplinary Project (ChIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri 9/B, 62032 Camerino, Italy
- Correspondence:
| | - Roberta Censi
- Cosmetology Laboratory, University of Camerino, 62032 Camerino, Italy
- Recusol Srl, 62032 Camerino, Italy
| | - Piera Di Martino
- Recusol Srl, 62032 Camerino, Italy
- Department of Pharmacy, University “G. d’Annunzio” Chieti-Pescara, Via dei Vestini 31, 66100 Chieti, Italy
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23
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Castañeda-Rodríguez S, González-Torres M, Ribas-Aparicio RM, Del Prado-Audelo ML, Leyva-Gómez G, Gürer ES, Sharifi-Rad J. Recent advances in modified poly (lactic acid) as tissue engineering materials. J Biol Eng 2023; 17:21. [PMID: 36941601 PMCID: PMC10029204 DOI: 10.1186/s13036-023-00338-8] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Accepted: 03/07/2023] [Indexed: 03/23/2023] Open
Abstract
As an emerging science, tissue engineering and regenerative medicine focus on developing materials to replace, restore or improve organs or tissues and enhancing the cellular capacity to proliferate, migrate and differentiate into different cell types and specific tissues. Renewable resources have been used to develop new materials, resulting in attempts to produce various environmentally friendly biomaterials. Poly (lactic acid) (PLA) is a biopolymer known to be biodegradable and it is produced from the fermentation of carbohydrates. PLA can be combined with other polymers to produce new biomaterials with suitable physicochemical properties for tissue engineering applications. Here, the advances in modified PLA as tissue engineering materials are discussed in light of its drawbacks, such as biological inertness, low cell adhesion, and low degradation rate, and the efforts conducted to address these challenges toward the design of new enhanced alternative biomaterials.
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Affiliation(s)
- Samanta Castañeda-Rodríguez
- Conacyt & Laboratorio de Biotecnología, Instituto Nacional de Rehabilitación, Ciudad de Mexico, Mexico
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional (IPN), Ciudad de Mexico, Mexico
| | - Maykel González-Torres
- Conacyt & Laboratorio de Biotecnología, Instituto Nacional de Rehabilitación, Ciudad de Mexico, Mexico.
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional (IPN), Ciudad de Mexico, Mexico.
| | - Rosa María Ribas-Aparicio
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional (IPN), Ciudad de Mexico, Mexico
| | | | - Gerardo Leyva-Gómez
- Departamento de Farmacia, Facultad de Química, Universidad Nacional Autónoma de México, Ciudad de Mexico, Mexico
| | - Eda Sönmez Gürer
- Faculty of Pharmacy, Department of Pharmacognosy, Sivas Cumhuriyet University, Sivas, Turkey
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24
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Dhanasiri AKS, Jaramillo-Torres A, Chikwati EM, Forberg T, Krogdahl Å, Kortner TM. Effects of dietary supplementation with prebiotics and Pediococcus acidilactici on gut health, transcriptome, microbiota, and metabolome in Atlantic salmon (Salmo salar L.) after seawater transfer. Anim Microbiome 2023; 5:10. [PMID: 36774518 PMCID: PMC9921345 DOI: 10.1186/s42523-023-00228-w] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2022] [Accepted: 01/27/2023] [Indexed: 02/13/2023] Open
Abstract
BACKGROUND Given the importance of gut microbiota for health, growth and performance of the host, the aquaculture industry has taken measures to develop functional fish feeds aiming at modulating gut microbiota and inducing the anticipated beneficial effects. However, present understanding of the impact of such functional feeds on the fish is limited. The study reported herein was conducted to gain knowledge on performance and gut health characteristics in post-smolt Atlantic salmon fed diets varying in content of functional ingredients. Three experimental diets, a diet containing fructo-oligosaccharides (FOS), a diet with a combination of FOS and Pediococcus acidilactici (BC) and a diet containing galacto-oligosaccharides (GOS) and BC, were used in a 10-weeks feeding trial. A commercial diet without functional ingredients was also included as a control/reference. Samples of blood plasma, mucosa and digesta were subjected to microbiota, transcriptome and metabolome profiling for evaluation of the diet effects. RESULTS No significant growth differences were observed between fish fed the supplemented diets, but FOS-BC fed fish showed significantly faster growth than the control fed fish. The microbiota results showed that the BC was present in both the digesta, and the mucosa samples of fish fed the FOS-BC and GOS-BC diets. Digesta-associated microbiota was altered, while mucosa-associated microbiota was relatively unaffected by diet. Replacing FOS with GOS increased the level of metabolites linked to phospholipid, fatty acid, carnitine and sphingolipid metabolism. Variation in metabolite levels between the treatments closely correlated with genera mainly belonging to Firmicutes and Actinobacteria phyla. The transcriptome analyses indicated diet effects of exchanging FOS with GOS on immune functions, oxidative defense and stress responses. No significant diet effect was observed on intestinal inflammation in the pyloric caeca or in the distal intestine, or on lipid accumulation in the pyloric caeca. CONCLUSIONS Dietary supplementation with BC induced moderate effects on the microbiota of the digesta, while the effects of replacing FOS with GOS were more marked and was observed also for nutrient metabolism. Our data indicates therefore that the quality of a prebiotic may be of great importance for the effects of a probiotic on gut microbiota, function, and health.
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Affiliation(s)
- Anusha K. S. Dhanasiri
- grid.19477.3c0000 0004 0607 975XDepartment of Paraclinical Sciences, Faculty of Veterinary Medicine, Norwegian University of Life Sciences (NMBU), Ås, Norway
| | - Alexander Jaramillo-Torres
- grid.19477.3c0000 0004 0607 975XDepartment of Paraclinical Sciences, Faculty of Veterinary Medicine, Norwegian University of Life Sciences (NMBU), Ås, Norway
| | - Elvis M. Chikwati
- grid.19477.3c0000 0004 0607 975XDepartment of Paraclinical Sciences, Faculty of Veterinary Medicine, Norwegian University of Life Sciences (NMBU), Ås, Norway
| | | | - Åshild Krogdahl
- grid.19477.3c0000 0004 0607 975XDepartment of Paraclinical Sciences, Faculty of Veterinary Medicine, Norwegian University of Life Sciences (NMBU), Ås, Norway
| | - Trond M. Kortner
- grid.19477.3c0000 0004 0607 975XDepartment of Paraclinical Sciences, Faculty of Veterinary Medicine, Norwegian University of Life Sciences (NMBU), Ås, Norway
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25
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Kamal I, Ashfaq UA, Hayat S, Aslam B, Sarfraz MH, Yaseen H, Rajoka MSR, Shah AA, Khurshid M. Prospects of antimicrobial peptides as an alternative to chemical preservatives for food safety. Biotechnol Lett 2023; 45:137-162. [PMID: 36504266 DOI: 10.1007/s10529-022-03328-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2022] [Revised: 11/10/2022] [Accepted: 11/17/2022] [Indexed: 12/14/2022]
Abstract
Antimicrobial peptides (AMPs) are a potential alternative to antimicrobial agents that have got considerable research interest owing to their significant role in the inhibition of bacterial pathogens. These AMPs can essentially inhibit the growth and multiplication of microbes through multiple mechanisms including disruption of cellular membranes, inhibition of cell wall biosynthesis, or affecting intracellular components and cell division. Moreover, AMPs are biocompatible and biodegradable therefore, they can be a good alternative to antimicrobial agents and chemical preservatives. A few of their features for example thermostability and high selectivity are quite appealing for their potential use in the food industry for food preservation to prevent the spoilage caused by microorganisms and foodborne pathogens. Despite these advantages, very few AMPs are being used at an industrial scale for food preservation as these peptides are quite vulnerable to external environmental factors which deter their practical applications and commercialization. The review aims to provide an outline of the mechanism of action of AMPs and their prospects as an alternative to chemical preservatives in the food industry. Further studies related to the structure-activity relationship of AMPs will help to expand the understanding of their mechanism of action and to determine specific conditions to increase their stability and applicability in food preservation.
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Affiliation(s)
- Iqra Kamal
- Department of Bioinformatics and Biotechnology, Government College University, Faisalabad, Pakistan
| | - Usman Ali Ashfaq
- Department of Bioinformatics and Biotechnology, Government College University, Faisalabad, Pakistan
| | - Sumreen Hayat
- Department of Microbiology, Government College University, Faisalabad, Pakistan
| | - Bilal Aslam
- Department of Microbiology, Government College University, Faisalabad, Pakistan
| | | | - Hamna Yaseen
- Department of Bioinformatics and Biotechnology, Government College University, Faisalabad, Pakistan
| | - Muhammad Shahid Riaz Rajoka
- Laboratory of Animal Food Function, Graduate School of Agricultural Science, Tohoku University, Sendai, 980-8572, Japan
| | - Asad Ali Shah
- Department of Bioinformatics and Biotechnology, Government College University, Faisalabad, Pakistan.
| | - Mohsin Khurshid
- Department of Microbiology, Government College University, Faisalabad, Pakistan.
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26
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Sun L, Guo W, Zhai Y, Zhao L, Liu T, Yang L, Jin Y, Duan Y. Screening and the ability of biogenic amine-degrading strains from traditional meat products in Inner Mongolia. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114533] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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27
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Tirta GD, Martin L, Bani MD, Kho K, Pramanda IT, Pui LP, How YH, Lim CSY, Devanthi PVP. Spray Drying Encapsulation of Pediococcus acidilactici at Different Inlet Air Temperatures and Wall Material Ratios. Foods 2022; 12:foods12010165. [PMID: 36613381 PMCID: PMC9818494 DOI: 10.3390/foods12010165] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 12/17/2022] [Accepted: 12/24/2022] [Indexed: 12/31/2022] Open
Abstract
Pediococcus acidilactici has gained research and commercial interest due to its outstanding probiotic properties, yet its survival during storage and consumption requires improvement. This study aims to enhance P. acidilactici survival using spray drying encapsulation. Different inlet air temperatures (120 °C, 150 °C, and 170 °C) and whey protein isolate (WPI):gum arabic (GA) ratios (1:1, 3:1, 1:3) were tested. Cell viability was significantly (p < 0.05) affected by the inlet temperature but not the WPI:GA ratio. Increasing the inlet temperature to 170 °C significantly decreased P. acidilactici viability by 1.36 log cycles, from 8.61 log CFU/g to 7.25 log CFU/g. The inlet temperature of 150 °C resulted in a powder yield (63.12%) higher than at 120 °C (58.97%), as well as significantly (p < 0.05) lower moisture content (5.71%) and water activity (aw 0.21). Viable cell counts in all encapsulated P. acidilactici were maintained at 5.24−6.75 log CFU/g after gastrointestinal tract (GIT) simulation, with WPI:GA of 3:1 and inlet temperature 150 °C having the smallest log reduction (0.3 log cycles). All samples containing different WPI:GA ratios maintained sufficient viability (>7 log CFU/g) during the first three weeks of storage at 25 °C. These results could provide insights for further developing P. acidilactici as commercial probiotic products.
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Affiliation(s)
- Gabriella Devina Tirta
- Department of Biotechnology, School of Life Sciences, Indonesia International Institute for Life Sciences, Pulomas Barat Kavling 88, Jakarta 13210, Indonesia
| | - Leon Martin
- Department of Biotechnology, School of Life Sciences, Indonesia International Institute for Life Sciences, Pulomas Barat Kavling 88, Jakarta 13210, Indonesia
| | - Mario Donald Bani
- Department of Biotechnology, School of Life Sciences, Indonesia International Institute for Life Sciences, Pulomas Barat Kavling 88, Jakarta 13210, Indonesia
| | - Katherine Kho
- Department of Biotechnology, School of Life Sciences, Indonesia International Institute for Life Sciences, Pulomas Barat Kavling 88, Jakarta 13210, Indonesia
| | - Ihsan Tria Pramanda
- Department of Biotechnology, School of Life Sciences, Indonesia International Institute for Life Sciences, Pulomas Barat Kavling 88, Jakarta 13210, Indonesia
| | - Liew Phing Pui
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, Jalan Menara Gading, UCSI Heights, Cheras, Kuala Lumpur 56000, Malaysia
| | - Yu Hsuan How
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, Jalan Menara Gading, UCSI Heights, Cheras, Kuala Lumpur 56000, Malaysia
| | - Crystale Siew Ying Lim
- Department of Biotechnology, Faculty of Applied Sciences, UCSI University, Jalan Menara Gading, UCSI Heights, Cheras, Kuala Lumpur 56000, Malaysia
| | - Putu Virgina Partha Devanthi
- Department of Biotechnology, School of Life Sciences, Indonesia International Institute for Life Sciences, Pulomas Barat Kavling 88, Jakarta 13210, Indonesia
- Correspondence:
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28
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Pakroo S, Tarrah A, Bettin J, Corich V, Giacomini A. Genomic and Phenotypic Evaluation of Potential Probiotic Pediococcus Strains with Hypocholesterolemic Effect Isolated from Traditional Fermented Food. Probiotics Antimicrob Proteins 2022; 14:1042-1053. [PMID: 34668141 DOI: 10.1007/s12602-021-09860-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 10/10/2021] [Indexed: 12/25/2022]
Abstract
The use of probiotic microorganisms in food with the aim to confer health benefits to the host is one of the most critical roles of functional foods. Many pediococci bacteria frequently related to the meat environment, have technological properties, and are therefore commercially used as starter in the production of fermented meat products, such as different types of sausages. In this study, different lactic acid bacteria were isolated, identified to the species level, and then evaluated for their safety and functionality as possible probiotics. Different properties, such as resistance to simulated human gastrointestinal conditions, antimicrobial activity, and cholesterol-lowering effects, have been studied. Finally, the complete genome of one strain, namely P. acidilactici IRZ12B, which showed interesting features as a promising probiotic candidate, was sequenced and further studied. The results revealed that IRZ12B possesses interesting probiotic properties, particularly cholesterol-lowering capability and antimicrobial activity. In silico analysis evidenced the absence of plasmids, transmissible antibiotic resistance genes, and virulence factors. We also detected a bacteriocin encoding gene and a cholesterol assimilation-related protein. The phenotypical and genomic outcomes described in this study make P. acidilactici IRZ12B a very interesting cholesterol-lowering potential probiotic strain to be considered for the development of novel non-dairy-based functional foods.
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Affiliation(s)
- Shadi Pakroo
- Department of Agronomy Food Natural Resources Animal and Environment (DAFNAE), University of Padova, viale dell'Università 16, 35020, Padua, Legnaro, PD, Italy
| | - Armin Tarrah
- Department of Agronomy Food Natural Resources Animal and Environment (DAFNAE), University of Padova, viale dell'Università 16, 35020, Padua, Legnaro, PD, Italy.
| | - Jacopo Bettin
- Department of Agronomy Food Natural Resources Animal and Environment (DAFNAE), University of Padova, viale dell'Università 16, 35020, Padua, Legnaro, PD, Italy
| | - Viviana Corich
- Department of Agronomy Food Natural Resources Animal and Environment (DAFNAE), University of Padova, viale dell'Università 16, 35020, Padua, Legnaro, PD, Italy.
| | - Alessio Giacomini
- Department of Agronomy Food Natural Resources Animal and Environment (DAFNAE), University of Padova, viale dell'Università 16, 35020, Padua, Legnaro, PD, Italy
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29
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Autochthonous starter culture selection for Salame Piemonte PGI production. Food Res Int 2022; 162:112007. [DOI: 10.1016/j.foodres.2022.112007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2022] [Revised: 09/25/2022] [Accepted: 09/27/2022] [Indexed: 11/21/2022]
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30
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Effect of fermentation by Pediococcus pentosaceus and Staphylococcus carnosus on the metabolite profile of sausages. Food Res Int 2022; 162:112096. [PMID: 36461402 DOI: 10.1016/j.foodres.2022.112096] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2022] [Revised: 10/22/2022] [Accepted: 10/28/2022] [Indexed: 11/06/2022]
Abstract
A multi-omics approach was applied to investigate the differences and correlations between characteristic volatile flavor substances and non-volatile metabolites in sausages fermented by Pediococcus pentosaceus (P. pentosaceus) and Staphylococcus carnosus (S. carnosus) alone and in a mixture. Twenty-seven volatile metabolites were identified by headspace solid-phase microextraction/gas chromatography-mass. According to orthogonal projections to latent structures-differential analysis, 17 characteristic volatile metabolites were detected in the sausages of different treatments. Utilizing ultra-high-performance liquid chromatography coupled with a mass spectrometer to analyze metabolite profiles, 42.03% of the non-volatile metabolites were classified as lipids and lipid-like molecules, 25.00% of organic acids and derivatives, and others. Seventeen characteristic flavor substances were significantly correlated with twenty differential non-volatile metabolites, and the non-volatile metabolites changed significantly. Differences in the characteristics and combinations of microorganisms themselves have a decisive role in the development of flavor substances and non-volatile metabolites in sausages.
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Bardischewski T, Kraft C, Dörtelmann A, Stühmeier-Niehe C, Sieksmeyer T, Ostendorf J, Schmitz HP, Chanos P, Hertel C. The effect of production parameters on the spatial distribution of bacterial cells in the sausage meat matrix. Meat Sci 2022; 194:108983. [PMID: 36137354 DOI: 10.1016/j.meatsci.2022.108983] [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: 04/17/2022] [Revised: 09/11/2022] [Accepted: 09/13/2022] [Indexed: 10/14/2022]
Abstract
In this work, the effect of processing conditions created with common meat technology equipment, on the spatial distribution of a green fluorescent protein producing -Escherichia coli in sausage meat was evaluated using confocal fluorescence microscopy and expressed with the help of the dispersion index. The results indicated that the reduction in mean particle size by prolonged comminution improved the distribution of cells in the sausage meat. Furthermore, higher fat content seemed to favor a random distribution, although not significantly. Independent of the any variation of the sausage meat production parameters, Listeria monocytogenes was effectively controlled in fermented sausages, although a theoretically less homogenous distribution of the starter culture in the sausage meat, tended to improve the effect, however, insignificantly. An early onset of the quorum-sensing-driven bacteriocin production in poorly distributed larger colonies may have been the reason for this. No differences in the composition of the microbiome between sausages with poor and good distribution of the starter culture were observed.
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Affiliation(s)
- Timo Bardischewski
- Department of Biotechnology, German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing-Str. 7, 49610 Quakenbrück, Germany.
| | - Catharina Kraft
- Department of Biotechnology, German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing-Str. 7, 49610 Quakenbrück, Germany
| | - Anna Dörtelmann
- Department of Biotechnology, German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing-Str. 7, 49610 Quakenbrück, Germany
| | - Corinna Stühmeier-Niehe
- Department of Biotechnology, German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing-Str. 7, 49610 Quakenbrück, Germany
| | - Thorben Sieksmeyer
- Department of Biotechnology, German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing-Str. 7, 49610 Quakenbrück, Germany
| | - Jolene Ostendorf
- Department of Biotechnology, German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing-Str. 7, 49610 Quakenbrück, Germany
| | - Hans-Peter Schmitz
- Department of Genetics, University of Osnabrück, Barbarastr. 11, 49076 Osnabrück, Germany
| | - Panagiotis Chanos
- Department of Biotechnology, German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing-Str. 7, 49610 Quakenbrück, Germany
| | - Christian Hertel
- Department of Biotechnology, German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing-Str. 7, 49610 Quakenbrück, Germany
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Garbacz K. Anticancer activity of lactic acid bacteria. Semin Cancer Biol 2022; 86:356-366. [PMID: 34995799 DOI: 10.1016/j.semcancer.2021.12.013] [Citation(s) in RCA: 32] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2021] [Revised: 12/29/2021] [Accepted: 12/30/2021] [Indexed: 01/27/2023]
Abstract
Lactic acid bacteria (LAB), a group of Gram-positive microorganisms naturally occurring in fermented food products and used as probiotics, have been gaining the interest of researchers for years. LAB are potent, albeit still not wholly understood, source of bioactive compounds with various functions and activity. Metabolites of LAB, among others, short-chain fatty acids, exopolysaccharides and bacteriocins have promising anticancer potential. Research on the interactions between the bioactive metabolites of LAB and immune mechanisms demonstrated that these substances could exert a strong immunomodulatory effect, which would explain their vast therapeutic potential. The anticancer activity of LAB was confirmed both in vitro and in animal models against cancer cells from various malignancies. LAB inhibit tumor growth through various mechanisms, including antiproliferative activity, induction of apoptosis, cell cycle arrest, as well as through antimutagenic, antiangiogenic and anti-inflammatory effects. The aim of this review was to summarize the most recent data about the anticancer activity of LAB, with particular emphasis on the most promising bioactive compounds with potential clinical application.
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Affiliation(s)
- Katarzyna Garbacz
- Department of Oral Microbiology, Medical Faculty, Medical University of Gdansk, 25 Dębowa Str., 80-204, Gdansk, Poland.
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33
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Tao R, Chen Q, Li Y, Guo L, Zhou Z. Physicochemical, nutritional, and phytochemical profile changes of fermented citrus puree from enzymatically hydrolyzed whole fruit under cold storage. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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34
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Eghbal N, Viton C, Gharsallaoui A. Nano and microencapsulation of bacteriocins for food applications: A review. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102173] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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35
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Rodrigues Blanco I, José Luduverio Pizauro L, Victor dos Anjos Almeida J, Miguel Nóbrega Mendonça C, de Mello Varani A, Pinheiro de Souza Oliveira R. Pan-genomic and comparative analysis of Pediococcus pentosaceus focused on the in silico assessment of pediocin-like bacteriocins. Comput Struct Biotechnol J 2022; 20:5595-5606. [PMID: 36284702 PMCID: PMC9568690 DOI: 10.1016/j.csbj.2022.09.041] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2022] [Revised: 09/27/2022] [Accepted: 09/28/2022] [Indexed: 11/29/2022] Open
Abstract
Bacteriocins are antimicrobial peptides produced by different species of bacteria, especially the Gram-positive lactic acid bacteria (LAB). Pediococcus pentosaceus is widely applied in the industry and stands out as Bacteriocin-Like Inhibitory Substances (BLIS) producer known to inhibit pathogens commonly considered a concern in the food industries. This study aimed to perform in silico comparisons of P. pentosaceus genomes available in the public GenBank database focusing on their pediocin-like bacteriocins repertoire. The pan-genome analysis evidenced a temporal signal in the pattern of gene gain and loss, supporting the hypothesis that the complete genetic repertoire of this group of bacteria is still uncovered. Thirteen bacteriocin genes from Class II and III were predicted in the accessory genome. Four pediocin-like bacteriocins (54% of the detected bacteriocin repertoire) and their accompanying immunity genes are highlighted; penocin A, coagulin A, pediocin PA-1, and plantaricin 423. Additionally, in silico, modeling of the pediocin-like bacteriocins revealed different configurations of the helix motif compared to other physically determined pediocin-like structures. Comparative and phylogenomic analyses support the hypothesis that a dynamic mechanism of bacteriocin acquisition and purging is not dependent on the bacterial isolation source origin. Synteny analysis revealed that while coagulin A, pediocin PA-1, and Plantaricin 423 loci are associated with insertion sequences mainly from the IS30 family and are likely of plasmid origin, penocin A lies in a conserved chromosomal locus. The results presented here provide insights into the unique pediocin-like bacteriocin peptide fold, genomic diversity, and the evolution of the bacteriocin genetic repertoire of P. pentosaceus, shedding new insights into the role of these biomolecules for application in inhibiting bacterial pathogens, and suggesting that prospecting and sequencing new strains is still an alternative to mining for new probiotic compounds.
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Affiliation(s)
- Iago Rodrigues Blanco
- Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil
| | - Lucas José Luduverio Pizauro
- Department of Agricultural and Environmental Biotechnology, School of Agricultural and Veterinary Sciences (FCAV), UNESP, Jaboticabal, Brazil
| | - João Victor dos Anjos Almeida
- Department of Agricultural and Environmental Biotechnology, School of Agricultural and Veterinary Sciences (FCAV), UNESP, Jaboticabal, Brazil
| | - Carlos Miguel Nóbrega Mendonça
- Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil
| | - Alessandro de Mello Varani
- Department of Agricultural and Environmental Biotechnology, School of Agricultural and Veterinary Sciences (FCAV), UNESP, Jaboticabal, Brazil
| | - Ricardo Pinheiro de Souza Oliveira
- Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil,Corresponding author.
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Rahmeh R, Akbar A, Alomirah H, Kishk M, Al-Ateeqi A, Al-Milhm S, Shajan A, Akbar B, Al-Merri S, Alotaibi M, Esposito A. Camel milk microbiota: A culture-independent assessment. Food Res Int 2022; 159:111629. [DOI: 10.1016/j.foodres.2022.111629] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2022] [Revised: 06/30/2022] [Accepted: 07/05/2022] [Indexed: 11/04/2022]
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37
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Xiao R, Chen S, Wang X, Chen K, Hu J, Wei K, Ning Y, Xiong T, Lu F. Microbial community starters affect the profiles of volatile compounds in traditional Chinese Xiaoqu rice wine: Assement via high-throughput sequencing and gas chromatography-ion mobility spectrometry. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114000] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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38
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Cultivation of Lactic Acid Bacteria and Evaluation of the Antimicrobial Potential of Partially Purified Bacteriocin-like Inhibitory Substances against Cariogenic and Food Pathogens. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8080400] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
One of the major challenges in the pharmaceutical industry is the search for new antimicrobial compounds that can replace antibiotics. Lactic acid bacteria (LAB) can produce bacteriocin-like inhibitory substances (BLIS) that have a bacteriostatic or bactericidal effect against different bacterial genera, including those responsible for dental caries. Among the pathological processes of microbial etiology, the dental caries stands out, whose main pathogenic agent is the species Streptococcus mutans, present in about 80–90% of the oral cavity. In this context, this study aimed to produce and semi-purify BLIS from Lactobacillus plantarum ST16 Pa, Bifidobacteriumlactis BL 04, Lactococcus lactis CECT-4434 and Lactobacillus lactis 27 as well as to assess their antimicrobial potential against important dental caries causing pathogens like S. mutans UA159, Listeria innocua 2711, Carnobacterium maltaromaticum CECT 4020, Staphylococcus aureus CECT 239, and Escherichia coli ATCC 25922. While BLIS from L. plantarum ST16 Pa and L. lactis CECT-4434 were able to inhibit the growth only of S. mutans UA159, that which was produced by B. lactis BL 04 did so against all bioindicator strains; therefore, this suggests that its application could be important in the control of cariogenic microorganisms.
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Zhang Y, Wang M, Usman S, Li F, Bai J, Zhang J, Guo X. Lignocellulose conversion of ensiled Caragana korshinskii Kom. facilitated by Pediococcus acidilactici and cellulases. Microb Biotechnol 2022; 16:432-447. [PMID: 35960257 PMCID: PMC9871525 DOI: 10.1111/1751-7915.14130] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 07/23/2022] [Accepted: 07/28/2022] [Indexed: 01/27/2023] Open
Abstract
To explore the biofuel production potential of Caragana korshinskii Kom., Pediococcus acidilactici and an exogenous fibrolytic enzyme were employed to investigate the fermentation profile, structural carbohydrates degradation, enzymatic saccharification and the dynamics of bacterial community of C. korshinskii silage. After 60 d of ensiling, all additives increased the fermentation quality. The highest lactic and acetic acids and lowest non-protein nitrogen (NPN) and ammonia nitrogen (NH3 -N) were observed in P. acidilactici and Acremonium cellulase (PA + AC) treated silage. Additionally, all additives significantly increased the ferulic acid content and fibre degradability with the highest values obtained from PA + AC silage. The bacterial community in all silages was dominated by P. acidilactici throughout the entire fermentation process. The bacterial community was also modified by the silage additives exhibiting a relatively simple network of bacterial interaction characterized by a lower bacterial diversity in P. acidilactici (PA) treated silage. The highest 6-phospho-beta-glucosidase abundance was observed in PA-treated silage at the mid-later stage of ensiling. PA treatment exhibited lower structural carbohydrates degradation but performed better in lignocellulose conversion during enzymatic saccharification. These results indicated that pretreating C. korshinskii improved its silage quality and potential use as a lignocellulosic feedstock for the production of bio-product and biofuel.
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Affiliation(s)
- Yixin Zhang
- State Key Laboratory of Grassland Agro‐Ecosystems, School of Life SciencesLanzhou UniversityLanzhouPR China,Probiotics and Biological Feed Research CentreLanzhou UniversityLanzhouPR China
| | - Musen Wang
- State Key Laboratory of Grassland Agro‐Ecosystems, School of Life SciencesLanzhou UniversityLanzhouPR China,Probiotics and Biological Feed Research CentreLanzhou UniversityLanzhouPR China
| | - Samaila Usman
- Probiotics and Biological Feed Research CentreLanzhou UniversityLanzhouPR China,State Key Laboratory of Grassland Agro‐Ecosystems, College of Pastoral Agriculture Science and TechnologyLanzhou UniversityLanzhouPR China
| | - Fuhou Li
- Probiotics and Biological Feed Research CentreLanzhou UniversityLanzhouPR China,State Key Laboratory of Grassland Agro‐Ecosystems, College of Pastoral Agriculture Science and TechnologyLanzhou UniversityLanzhouPR China
| | - Jie Bai
- Probiotics and Biological Feed Research CentreLanzhou UniversityLanzhouPR China,State Key Laboratory of Grassland Agro‐Ecosystems, College of Pastoral Agriculture Science and TechnologyLanzhou UniversityLanzhouPR China
| | - Jiayao Zhang
- Probiotics and Biological Feed Research CentreLanzhou UniversityLanzhouPR China,State Key Laboratory of Grassland Agro‐Ecosystems, College of Pastoral Agriculture Science and TechnologyLanzhou UniversityLanzhouPR China
| | - Xusheng Guo
- State Key Laboratory of Grassland Agro‐Ecosystems, School of Life SciencesLanzhou UniversityLanzhouPR China,Probiotics and Biological Feed Research CentreLanzhou UniversityLanzhouPR China
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40
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The microbiome modulating potential of superheated steam (SHS) treatment of dietary fibres. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103082] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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41
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Yuan YH, Liu LX, Guo L, Wang L, Hao JW, Liu YG. Changes of bacterial communities and volatile compounds developed from the spoilage of white Hypsizygus marmoreus under different storage conditions. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113906] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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42
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Lin WH, Jiang WP, Chen CC, Lee LY, Tsai YS, Chien LH, Chou YN, Deng JS, Huang GJ. Renoprotective Effect of Pediococcus acidilactici GKA4 on Cisplatin-Induced Acute Kidney Injury by Mitigating Inflammation and Oxidative Stress and Regulating the MAPK, AMPK/SIRT1/NF-κB, and PI3K/AKT Pathways. Nutrients 2022; 14:nu14142877. [PMID: 35889833 PMCID: PMC9323173 DOI: 10.3390/nu14142877] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Revised: 07/11/2022] [Accepted: 07/12/2022] [Indexed: 02/04/2023] Open
Abstract
Acute kidney injury (AKI) describes a sudden loss of kidney function and is associated with a high mortality. Pediococcus acidilactici is a potent producer of bacteriocin and inhibits the growth of pathogens during fermentation and food storage; it has been used in the food industry for many years. In this study, the potential of P. acidilactici GKA4 (GKA4) to ameliorate AKI was investigated using a cisplatin-induced animal model. First, mice were given oral GKA4 for ten days and intraperitoneally injected with cisplatin on the seventh day to create an AKI mode. GKA4 attenuated renal histopathological alterations, serum biomarkers, the levels of inflammatory mediators, and lipid oxidation in cisplatin-induced nephrotoxicity. Moreover, GKA4 significantly decreased the expression of inflammation-related proteins and mitogen-activated protein kinase (MAPK) in kidney tissues. Eventually, GKA4 also increased the levels of related antioxidant enzymes and pathways. Consistently, sirtuin 1 (SIRT1) upregulated the level of autophagy-related proteins (LC3B, p62, and Beclin1). Further studies are needed to check our results and advance our knowledge of the mechanism whereby PI3K inhibition (wortmannin) reverses the effect of GKA4 on cisplatin-treated AKI. Taken together, GKA4 provides a therapeutic target with promising clinical potential after cisplatin treatment by reducing oxidative stress and inflammation via the MAPK, AMP-activated protein kinase (AMPK)/SIRT1/nuclear factor kappa B (NF-κB), and phosphatidylinositol 3-kinase (PI3K)/protein kinase B (AKT) axes.
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Affiliation(s)
- Wen-Hsin Lin
- College of Pharmacy, China Medical University, Taichung 404, Taiwan;
| | - Wen-Ping Jiang
- Department of Pharmacy, Chia Nan University of Pharmacy and Science, Tainan 717, Taiwan;
| | - Chin-Chu Chen
- Biotech Research Institute, Grape King Bio Ltd., Taoyuan 330, Taiwan; (C.-C.C.); (L.-Y.L.); (Y.-S.T.)
| | - Li-Ya Lee
- Biotech Research Institute, Grape King Bio Ltd., Taoyuan 330, Taiwan; (C.-C.C.); (L.-Y.L.); (Y.-S.T.)
| | - You-Shan Tsai
- Biotech Research Institute, Grape King Bio Ltd., Taoyuan 330, Taiwan; (C.-C.C.); (L.-Y.L.); (Y.-S.T.)
| | - Liang-Hsuan Chien
- Department of Chinese Pharmaceutical Sciences and Chinese Medicine Resources, College of Chinese Medicine, China Medical University, Taichung 404, Taiwan; (L.-H.C.); (Y.-N.C.)
| | - Ya-Ni Chou
- Department of Chinese Pharmaceutical Sciences and Chinese Medicine Resources, College of Chinese Medicine, China Medical University, Taichung 404, Taiwan; (L.-H.C.); (Y.-N.C.)
| | - Jeng-Shyan Deng
- Department of Food Nutrition and Healthy Biotechnology, Asia University, Taichung 413, Taiwan
- Correspondence: (J.-S.D.); (G.-J.H.)
| | - Guan-Jhong Huang
- Department of Chinese Pharmaceutical Sciences and Chinese Medicine Resources, College of Chinese Medicine, China Medical University, Taichung 404, Taiwan; (L.-H.C.); (Y.-N.C.)
- Department of Food Nutrition and Healthy Biotechnology, Asia University, Taichung 413, Taiwan
- Correspondence: (J.-S.D.); (G.-J.H.)
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43
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Perry T, West E, Eisenhofer R, Stenhouse A, Wilson I, Laming B, Rismiller P, Shaw M, Grützner F. Characterising the Gut Microbiomes in Wild and Captive Short-Beaked Echidnas Reveals Diet-Associated Changes. Front Microbiol 2022; 13:687115. [PMID: 35847103 PMCID: PMC9279566 DOI: 10.3389/fmicb.2022.687115] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Accepted: 05/16/2022] [Indexed: 12/23/2022] Open
Abstract
The gut microbiome plays a vital role in health and wellbeing of animals, and an increasing number of studies are investigating microbiome changes in wild and managed populations to improve conservation and welfare. The short-beaked echidna (Tachyglossus aculeatus) is an iconic Australian species, the most widespread native mammal, and commonly held in zoos. Echidnas are cryptic animals, and much is still unknown about many aspects of their biology. Furthermore, some wild echidna populations are under threat, while echidnas held in captivity can have severe gastric health problems. Here, we used citizen science and zoos to collect echidna scats from across Australia to perform the largest gut microbiome study on any native Australian animal. Using 16S rRNA gene metabarcoding of scat samples, we characterised and compared the gut microbiomes of echidnas in wild (n = 159) and managed (n = 44) populations, which were fed four different diets. Wild echidna samples were highly variable, yet commonly dominated by soil and plant-fermenting bacteria, while echidnas in captivity were dominated by gut commensals and plant-fermenting bacteria, suggesting plant matter may play a significant role in echidna diet. This work demonstrates significant differences between zoo held and wild echidnas, as well as managed animals on different diets, revealing that diet is important in shaping the gut microbiomes in echidnas. This first analysis of echidna gut microbiome highlights extensive microbial diversity in wild echidnas and changes in microbiome composition in managed populations. This is a first step towards using microbiome analysis to better understand diet, gastrointestinal biology, and improve management in these iconic animals.
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Affiliation(s)
- Tahlia Perry
- The Environment Institute, School of Biological Sciences, The University of Adelaide, Adelaide, SA, Australia
- Centre of Excellence for Australian Biodiversity and Heritage, The University of Adelaide, Adelaide, SA, Australia
| | - Ella West
- The Environment Institute, School of Biological Sciences, The University of Adelaide, Adelaide, SA, Australia
| | - Raphael Eisenhofer
- Centre of Excellence for Australian Biodiversity and Heritage, The University of Adelaide, Adelaide, SA, Australia
| | - Alan Stenhouse
- The Environment Institute, School of Biological Sciences, The University of Adelaide, Adelaide, SA, Australia
| | - Isabella Wilson
- The Environment Institute, School of Biological Sciences, The University of Adelaide, Adelaide, SA, Australia
| | | | - Peggy Rismiller
- The Environment Institute, School of Biological Sciences, The University of Adelaide, Adelaide, SA, Australia
- Pelican Lagoon Research and Wildlife Centre, Penneshaw, SA, Australia
| | - Michelle Shaw
- The Environment Institute, School of Biological Sciences, The University of Adelaide, Adelaide, SA, Australia
- Taronga Wildlife Nutrition Centre, Taronga Conservation Society Australia, Mosman, NSW, Australia
| | - Frank Grützner
- The Environment Institute, School of Biological Sciences, The University of Adelaide, Adelaide, SA, Australia
- Centre of Excellence for Australian Biodiversity and Heritage, The University of Adelaide, Adelaide, SA, Australia
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44
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Massoud R, Zoghi A. Potential probiotic strains with heavy metals and mycotoxins bioremoval capacity for application in foodstuffs. J Appl Microbiol 2022; 133:1288-1307. [PMID: 35751476 DOI: 10.1111/jam.15685] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2022] [Revised: 06/15/2022] [Accepted: 06/22/2022] [Indexed: 11/27/2022]
Abstract
Heavy metals and mycotoxins in foodstuffs are one of the major concerns of our world nowadays. Food decontamination with the help of microbial biomass is a cheap, easy, efficient, and green method known as bioremoval. Probiotics are able to reduce the availability of heavy metals and toxins in food products. The purpose of this review is to summarize the probiotics and potential probiotics' interesting role in food bio-decontamination. After a brief glance at the definition of potential probiotic strains with bioremoval ability, LABs (lactic acid bacteria) are described as they are the most important groups of probiotics. After that, the role of the main probiotic and potential probiotic strains (Bacillus, Lactobacillus, Lactococcus, Enterococcus, Bifidobacterium, Pediococcus, Propionibacterium, Streptococcus, and Saccharomyces cerevisiae) for heavy metals and mycotoxins bioremoval are described. Additionally, the bioremoval mechanism and the effect of some factors in bioremoval efficiency are explained. Finally, the investigations about probiotic and contaminant stability are mentioned. It is worth mentioning that this review article can be exerted in different food and beverage industries to eliminate the heavy metals and mycotoxins in foodstuffs.
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Affiliation(s)
- Ramona Massoud
- Department of Food and Technology, Standard Organization, Tehran, Iran
| | - Alaleh Zoghi
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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45
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Garmasheva IL, Oleschenko LT. A comparative study of antagonistic activity spectra of lactic acid bacteria isolated from fermented foods. Lett Appl Microbiol 2022; 75:991-999. [PMID: 35716374 DOI: 10.1111/lam.13773] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2022] [Revised: 06/09/2022] [Accepted: 06/13/2022] [Indexed: 11/27/2022]
Abstract
The present work aimed to assess the general antagonistic activity against opportunistic pathogens and to compare antagonistic action spectra of lactic acid bacteria (LAB) strains, isolated from Ukrainian traditional fermented foods. Overall, 161 profiles of the antagonistic activity spectrum were obtained from 1056 LAB strains. Among them, 114 profiles were genus-specific and 47 spectra of antagonistic activity were found in LAB strains of different genera. Furthermore, 19 LAB strains were active only against Gram-negative indicator strains and 149 LAB strains only against Gram-positive indicator strains. The size of growth inhibition zones of indicator strains by LAB strains of each genus did not correlate with the level of acidification. Zones of growth inhibition of indicator strains appeared after 6-8 h of incubation and in most cases decreased with further incubation, up to absence after 24 h. The difference in the antagonistic activity of 16-h-old and 24-h-old hours LAB cultures also was found. Among LAB tested, 241 strains are the most promising for further practical use, they have antagonistic action towards 10 indicator strains. The cross-streaking method can be used for rapid screening of bacteriocinogenic LAB strains and has advantages over the well-diffusion assay. To the best of our knowledge, this is the first report on a comparative characteristic of spectra of antagonistic activity against opportunistic pathogens of LAB strains belonging to different genera.
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Affiliation(s)
- I L Garmasheva
- Department of Physiology of Industrial Microorganisms, Zabolotny Institute of Microbiology and Virology National Academy of Science of Ukraine, Kyiv, Ukraine
| | - L T Oleschenko
- Department of Physiology of Industrial Microorganisms, Zabolotny Institute of Microbiology and Virology National Academy of Science of Ukraine, Kyiv, Ukraine
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Wang L, Liu Q, Chen Y, Zheng X, Wang C, Qi Y, Dong Y, Xiao Y, Chen C, Chen T, Huang Q, Zhai Z, Long C, Yang H, Li J, Wang L, Zhang G, Liao P, Liu YX, Huang P, Huang J, Wang Q, Chu H, Yin J, Yin Y. Antioxidant potential of Pediococcus pentosaceus strains from the sow milk bacterial collection in weaned piglets. MICROBIOME 2022; 10:83. [PMID: 35650642 PMCID: PMC9158380 DOI: 10.1186/s40168-022-01278-z] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/11/2021] [Accepted: 04/24/2022] [Indexed: 05/12/2023]
Abstract
BACKGROUND In modern animal husbandry, breeders pay increasing attention to improving sow nutrition during pregnancy and lactation to favor the health of neonates. Sow milk is a main food source for piglets during their first three weeks of life, which is not only a rich repository of essential nutrients and a broad range of bioactive compounds, but also an indispensable source of commensal bacteria. Maternal milk microorganisms are important sources of commensal bacteria for the neonatal gut. Bacteria from maternal milk may confer a health benefit on the host. METHODS Sow milk bacteria were isolated using culturomics followed by identification using 16S rRNA gene sequencing. To screen isolates for potential probiotic activity, the functional evaluation was conducted to assess their antagonistic activity against pathogens in vitro and evaluate their resistance against oxidative stress in damaged Drosophila induced by paraquat. In a piglet feeding trial, a total of 54 newborn suckling piglets were chosen from nine sows and randomly assigned to three treatments with different concentrations of a candidate strain. Multiple approaches were carried out to verify its antioxidant function including western blotting, enzyme activity analysis, metabolomics and 16S rRNA gene amplicon sequencing. RESULTS The 1240 isolates were screened out from the sow milk microbiota and grouped into 271 bacterial taxa based on a nonredundant set of 16S rRNA gene sequencing. Among 80 Pediococcus isolates, a new Pediococcus pentosaceus strain (SMM914) showed the best performance in inhibition ability against swine pathogens and in a Drosophila model challenged by paraquat. Pretreatment of piglets with SMM914 induced the Nrf2-Keap1 antioxidant signaling pathway and greatly affected the pathways of amino acid metabolism and lipid metabolism in plasma. In the colon, the relative abundance of Lactobacillus was significantly increased in the high dose SMM914 group compared with the control group. CONCLUSION P. pentosaceus SMM914 is a promising probiotic conferring antioxidant capacity by activating the Nrf2-Keap1 antioxidant signaling pathway in piglets. Our study provided useful resources for better understanding the relationships between the maternal microbiota and offspring. Video Abstract.
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Affiliation(s)
- Leli Wang
- Hunan Provincial Key Laboratory of Animal Intestinal Function and Regulation, College of Life Sciences, Hunan Normal University, Changsha, China
| | - Qihang Liu
- Hunan Provincial Key Laboratory of Animal Intestinal Function and Regulation, College of Life Sciences, Hunan Normal University, Changsha, China
| | - Yuwei Chen
- Hunan Provincial Key Laboratory of Animal Intestinal Function and Regulation, College of Life Sciences, Hunan Normal University, Changsha, China
| | - Xinlei Zheng
- Hunan Provincial Key Laboratory of Animal Intestinal Function and Regulation, College of Life Sciences, Hunan Normal University, Changsha, China
| | - Chuni Wang
- Hunan Provincial Key Laboratory of Animal Intestinal Function and Regulation, College of Life Sciences, Hunan Normal University, Changsha, China
| | - Yining Qi
- Hunan Provincial Key Laboratory of Animal Intestinal Function and Regulation, College of Life Sciences, Hunan Normal University, Changsha, China
| | - Yachao Dong
- Hunan Provincial Key Laboratory of Animal Intestinal Function and Regulation, College of Life Sciences, Hunan Normal University, Changsha, China
| | - Yue Xiao
- Hunan Provincial Key Laboratory of Animal Intestinal Function and Regulation, College of Life Sciences, Hunan Normal University, Changsha, China
| | - Cang Chen
- Hunan Provincial Key Laboratory of Animal Intestinal Function and Regulation, College of Life Sciences, Hunan Normal University, Changsha, China
| | - Taohong Chen
- Hunan Provincial Key Laboratory of Animal Intestinal Function and Regulation, College of Life Sciences, Hunan Normal University, Changsha, China
| | - Qiuyun Huang
- Hunan Provincial Key Laboratory of Animal Intestinal Function and Regulation, College of Life Sciences, Hunan Normal University, Changsha, China
| | - Zongzhao Zhai
- Hunan Provincial Key Laboratory of Animal Intestinal Function and Regulation, College of Life Sciences, Hunan Normal University, Changsha, China
| | - Cimin Long
- Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, China
| | - Huansheng Yang
- Hunan Provincial Key Laboratory of Animal Intestinal Function and Regulation, College of Life Sciences, Hunan Normal University, Changsha, China
| | - Jianzhong Li
- Hunan Provincial Key Laboratory of Animal Intestinal Function and Regulation, College of Life Sciences, Hunan Normal University, Changsha, China
| | - Lei Wang
- Hunan Provincial Key Laboratory of Animal Intestinal Function and Regulation, College of Life Sciences, Hunan Normal University, Changsha, China
| | - Gaihua Zhang
- The National and Local Joint Engineering Laboratory of Animal Peptide Drug Development, College of Life Sciences, Hunan Normal University, Changsha, China
| | - Peng Liao
- Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, China
| | - Yong-Xin Liu
- State Key Laboratory of Plant Genomics, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Beijing, China
| | - Peng Huang
- College of Animal Science and Technology, Hunan Agricultural University, Changsha, Hunan, China
| | - Jialu Huang
- College of Animal Science and Technology, Hunan Agricultural University, Changsha, Hunan, China
| | - Qiye Wang
- Hunan Provincial Key Laboratory of Animal Intestinal Function and Regulation, College of Life Sciences, Hunan Normal University, Changsha, China
| | - Huanhuan Chu
- Shandong Yihe Feed Co, Ltd, Yantai Hi-tech Industrial Development Zone, Yantai, Shandong, China
| | - Jia Yin
- Hunan Provincial Key Laboratory of Animal Intestinal Function and Regulation, College of Life Sciences, Hunan Normal University, Changsha, China.
| | - Yulong Yin
- Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, China.
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Forwood DL, Holman DB, Chaves AV, Meale SJ. Unsalable Vegetables Ensiled With Sorghum Promote Heterofermentative Lactic Acid Bacteria and Improve in vitro Rumen Fermentation. Front Microbiol 2022; 13:835913. [PMID: 35633729 PMCID: PMC9133931 DOI: 10.3389/fmicb.2022.835913] [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: 12/15/2021] [Accepted: 03/17/2022] [Indexed: 11/23/2022] Open
Abstract
This study characterized the nutritive and microbial profiles and the fermentation characteristics of silage with the following compositions on a dry matter (DM) basis: (1) 100% sorghum, (2) 70% sorghum + 30% carrot or pumpkin, and (3) 40% sorghum + 60% carrot or pumpkin. The treatments were further divided based on the addition or no addition of a probiotic inoculant. After 70 days of ensiling, the silage was incubated for 48 h using the in vitro batch culture technique. Crude protein and non-fiber carbohydrates in the silage increased (P ≤ 0.01) by 5.7 percent point (pp) and 9.6 pp, respectively, with pumpkin at 60% DM. The V4 region of the 16S rRNA gene was sequenced to profile pre-ensiled and ensiled archeal and bacterial communities. Silages containing carrot or pumpkin strongly influenced the microbial structure (PERMANOVA: R2 = 0.75; P < 0.001), despite the ensiled treatments being dominated by Lactobacillus spp., except for the control, which was dominated by Weissella and Pediococcus spp. (P < 0.01). Linear discriminant analysis indicated that carrot and pumpkin silages were responsible for the increased relative abundance of Lactobacillus and Acinetobacter spp. (log LDA score ≥ 2), respectively. After 48 h of incubation, carrot and pumpkin inclusion increased (P < 0.01) the in vitro DM digestibility by 22.5 and 31.3%, increased the total volatile fatty acids (VFAs) by 16 and 20.6% (P < 0.01), respectively, and showed a tendency (P = 0.07) to increase the gas production. Therefore, this study supports the use of carrot or pumpkin in sorghum silages to maximize feed digestibility and total VFA concentrations.
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Affiliation(s)
- Daniel L. Forwood
- School of Agriculture and Food Sciences, Faculty of Science, The University of Queensland, Gatton, QLD, Australia
| | - Devin B. Holman
- Agriculture and Agri-Food Canada, Lacombe Research and Development Centre, Lacombe, AB, Canada
| | - Alex V. Chaves
- School of Life and Environmental Sciences, Faculty of Science, The University of Sydney, Camperdown, NSW, Australia
- *Correspondence: Alex V. Chaves,
| | - Sarah J. Meale
- School of Agriculture and Food Sciences, Faculty of Science, The University of Queensland, Gatton, QLD, Australia
- Sarah J. Meale,
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Okoye CO, Dong K, Wang Y, Gao L, Li X, Wu Y, Jiang J. Comparative genomics reveals the organic acid biosynthesis metabolic pathways among five lactic acid bacterial species isolated from fermented vegetables. N Biotechnol 2022; 70:73-83. [PMID: 35525431 DOI: 10.1016/j.nbt.2022.05.001] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2021] [Revised: 02/28/2022] [Accepted: 05/02/2022] [Indexed: 10/18/2022]
Abstract
Lactic acid bacteria (LAB) comprise a widespread bacterial group, inhabiting the niches of fermented vegetables and capable of producing beneficial organic acids. In the present study, several bioinformatics approaches were used to perform whole-genome sequencing and comparative genomics of five LAB species, Lactobacillus plantarum PC1-1, Pediococcus pentosaceus PC2-1(F2), Weissella hellenica PC1A, Lactobacillus buchneri PC-C1, and Enterococcus sp. YC2-6, to enhance understanding of their different genetic functionalities and organic acid biosynthesis. The results revealed major carbohydrate-active enzymes, putative operons and unique mobile genetic elements, including plasmids, resistance genes, insertion sequences and composite transposons involved in organic acid biosynthesis. The metabolic pathways of organic acid biosynthesis emphasize the key genes encoding specific enzymes required for organic acid metabolism. The five genomes were found to contain various regions of secondary metabolite biosynthetic gene clusters, including the type III polyketide synthases (T3PKS) enriched with unique genes encoding a hydroxymethylglutaryl-CoA synthase, capable of exhibiting specific antimicrobial activity with biopreservative potential, and a cyclic AMP receptor protein (CPR) transcription factor acting as a glucose sensor in organic acid biosynthesis. This could enable the organisms to prevail in the fermentation process, suggesting potential industrial applications.
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Affiliation(s)
- Charles Obinwanne Okoye
- Biofuels Institute, Jiangsu University, Zhenjiang 212013, China; School of Environment & Safety Engineering, Jiangsu University, Zhenjiang 212013, China; Department of Zoology & Environmental Biology, University of Nigeria, Nsukka 410001, Nigeria
| | - Ke Dong
- Biofuels Institute, Jiangsu University, Zhenjiang 212013, China; School of Environment & Safety Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yongli Wang
- Biofuels Institute, Jiangsu University, Zhenjiang 212013, China; School of Environment & Safety Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Lu Gao
- Biofuels Institute, Jiangsu University, Zhenjiang 212013, China; School of Environment & Safety Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Xia Li
- Biofuels Institute, Jiangsu University, Zhenjiang 212013, China; School of Environment & Safety Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yanfang Wu
- Biofuels Institute, Jiangsu University, Zhenjiang 212013, China; School of Environment & Safety Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Jianxiong Jiang
- Biofuels Institute, Jiangsu University, Zhenjiang 212013, China; School of Environment & Safety Engineering, Jiangsu University, Zhenjiang 212013, China.
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Revealing the bacterial abundance and diversity in brines from started Spanish-style green table olives. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113212] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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50
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Isolation and identification of lactic acid bacteria in fruit processing residues from the Brazilian Cerrado and its probiotic potential. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101739] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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