1
|
Dharsini SP, Suganya K, Sumathi S. Identification of potential probiotics from fermented sour traditional rice varieties and in vitro simulation studies. Nat Prod Res 2024; 38:2723-2730. [PMID: 37403623 DOI: 10.1080/14786419.2023.2230608] [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: 03/24/2023] [Revised: 06/07/2023] [Accepted: 06/23/2023] [Indexed: 07/06/2023]
Abstract
Fermented products contain probiotic organisms that have beneficial and therapeutic effects on the gastrointestinal tract. The main objective of the study is to isolate probiotic bacteria from fermented sour traditional rice water and to evaluate their probiotic activity. The microbes were isolated from the fermented rice water and the characterization of the organisms was determined using MALDI-TOF MS. The morphological analysis, biochemical test, and carbohydrate fermentation test were done for further characterization. The colonization and therapeutic properties of organisms were evaluated by performing in vitro simulation studies. The results indicated that the isolated gram-positive organisms Pediococcus pentosaecus and Lactococcus lactis from traditional fermented sour rice water possessed desirable in vitro probiotic properties. Consuming fermented sour rice water enriches intestinal flora with beneficial bacteria and enzymes. Fermented rice water improves gut microbiome health, immune system function, and is also used to treat chronic conditions.
Collapse
Affiliation(s)
- S P Dharsini
- Department of Biochemistry, Biotechnology, and Bioinformatics, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore, India
| | - Kanagaraj Suganya
- Department of Biochemistry, Biotechnology, and Bioinformatics, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore, India
| | - Sundaravadivelu Sumathi
- Department of Biochemistry, Biotechnology, and Bioinformatics, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore, India
| |
Collapse
|
2
|
Moulick D, Ghosh D, Gharde Y, Majumdar A, Upadhyay MK, Chakraborty D, Mahanta S, Das A, Choudhury S, Brestic M, Alahmadi TA, Ansari MJ, Chandra Santra S, Hossain A. An assessment of the impact of traditional rice cooking practice and eating habits on arsenic and iron transfer into the food chain of smallholders of Indo-Gangetic plain of South-Asia: Using AMMI and Monte-Carlo simulation model. Heliyon 2024; 10:e28296. [PMID: 38560133 PMCID: PMC10981068 DOI: 10.1016/j.heliyon.2024.e28296] [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: 07/14/2023] [Revised: 03/11/2024] [Accepted: 03/15/2024] [Indexed: 04/04/2024] Open
Abstract
The current study was designed to investigate the consequences of rice cooking and soaking of cooked rice (CR) with or without arsenic (As) contaminated water on As and Fe (iron) transfer to the human body along with associated health risk assessment using additive main-effects and multiplicative interaction (AMMI) and Monte Carlo Simulation model. In comparison to raw rice, As content in cooked rice (CR) and soaked cooked rice (SCR) enhanced significantly (at p < 0.05 level), regardless of rice cultivars and locations (at p < 0.05 level) due to the use of As-rich water for cooking and soaking purposes. Whereas As content in CR and SCR was reduced significantly due to the use of As-free water for cooking and soaking purposes. The use of As-free water (AFW) also enhanced the Fe content in CR. The overnight soaking of rice invariably enhanced the Fe content despite the use of As-contaminated water in SCR however, comparatively in lesser amount than As-free rice. In the studied area, due to consumption of As-rich CR and SCR children are more vulnerable to health hazards than adults. Consumption of SCR (prepared with AFW) could be an effective method to minimize As transmission and Fe enrichment among consumers.
Collapse
Affiliation(s)
- Debojyoti Moulick
- Department of Environmental Science, University of Kalyani, Kalyani, 741235, West Bengal, India
- Plant Stress Biology & Metabolomics Laboratory, Department of Life Science and Bioinformatics, Assam University, Silchar, 788011, Assam, India
| | - Dibakar Ghosh
- ICAR−Indian Institute of Water Management, Bhubaneswar, 751023, Odisha, India
| | - Yogita Gharde
- ICAR-Directorate of Weed Research, Jabalpur, 482004, Madhya Pradesh, India
| | - Arnab Majumdar
- School of Environmental Studies, Jadavpur University, Kolkata, 700032, West Bengal, India
| | - Munish Kumar Upadhyay
- Centre for Environmental Science & Engineering, Department of Civil Engineering, Indian Institute of Technology, Kanpur, 208016, India
| | - Deep Chakraborty
- Department of Environmental Science, Amity School of Life Sciences (ASLS), Amity University, Madhya Pradesh (AUMP), Gwalior, 474005, Madhya Pradesh, India
| | - Subrata Mahanta
- Department of Chemistry, NIT Jamshedpur, Adityapur, Jamshedpur, 831014, Jharkhand, India
| | - Anupam Das
- Department of Soil Science and Agricultural Chemistry, Bihar Agricultural University, Sabour, Bhagalpur, 813210, India
| | - Shuvasish Choudhury
- Plant Stress Biology & Metabolomics Laboratory, Department of Life Science and Bioinformatics, Assam University, Silchar, 788011, Assam, India
| | - Marian Brestic
- Institute of Plant and Environmental Sciences, Slovak University of Agriculture, Nitra, Tr. A. Hlinku 2, 949 01, Nitra, Slovak, Slovakia
| | - Tahani Awad Alahmadi
- Department of Pediatrics, College of Medicine and King Khalid University Hospital, King Saud University, Medical City, P.O. Box 2925, Riyadh, 11461, Saudi Arabia
| | - Mohammad Javed Ansari
- Department of Botany, Hindu College Moradabad (Mahatma Jyotiba Phule Rohilkhand University, Bareilly), Moradabad, 244001, Uttar Pradesh, India
| | - Shubhas Chandra Santra
- Department of Environmental Science, University of Kalyani, Kalyani, 741235, West Bengal, India
| | - Akbar Hossain
- Division of Soil Science, Bangladesh Wheat and Maize Research Institute, Dinajpur, 5200, Bangladesh
| |
Collapse
|
3
|
Fusco V, Chieffi D, Fanelli F, Montemurro M, Rizzello CG, Franz CMAP. The Weissella and Periweissella genera: up-to-date taxonomy, ecology, safety, biotechnological, and probiotic potential. Front Microbiol 2023; 14:1289937. [PMID: 38169702 PMCID: PMC10758620 DOI: 10.3389/fmicb.2023.1289937] [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: 09/06/2023] [Accepted: 11/14/2023] [Indexed: 01/05/2024] Open
Abstract
Bacteria belonging to the genera Weissella and Periweissella are lactic acid bacteria, which emerged in the last decades for their probiotic and biotechnological potential. In 2015, an article reviewing the scientific literature till that date on the taxonomy, ecology, and biotechnological potential of the Weissella genus was published. Since then, the number of studies on this genus has increased enormously, several novel species have been discovered, the taxonomy of the genus underwent changes and new insights into the safety, and biotechnological and probiotic potential of weissellas and periweissellas could be gained. Here, we provide an updated overview (from 2015 until today) of the taxonomy, ecology, safety, biotechnological, and probiotic potential of these lactic acid bacteria.
Collapse
Affiliation(s)
- Vincenzina Fusco
- National Research Council, Institute of Sciences of Food Production (CNR-ISPA), Bari, Italy
| | - Daniele Chieffi
- National Research Council, Institute of Sciences of Food Production (CNR-ISPA), Bari, Italy
| | - Francesca Fanelli
- National Research Council, Institute of Sciences of Food Production (CNR-ISPA), Bari, Italy
| | - Marco Montemurro
- National Research Council, Institute of Sciences of Food Production (CNR-ISPA), Bari, Italy
| | | | | |
Collapse
|
4
|
Maiti S, Banik A. Strategies to fortify the nutritional values of polished rice by implanting selective traits from brown rice: A nutrigenomics-based approach. Food Res Int 2023; 173:113271. [PMID: 37803581 DOI: 10.1016/j.foodres.2023.113271] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2023] [Revised: 07/09/2023] [Accepted: 07/11/2023] [Indexed: 10/08/2023]
Abstract
Whole-grain cereals are important components of a healthy diet. It reduces the risk of many deadly diseases like cardiovascular diseases, diabetes, cancer, etc. Brown rice is an example of whole grain food, which is highly nutritious due to the presence of various bioactive compounds (flavonoids, phenolics, vitamins, phytosterols, oils, etc.) associated with the rice bran layer of brown rice. White rice is devoid of the nutritious rice bran layer and thus lacks the bioactive compounds which are the major attractants of brown rice. Therefore, to confer health benefits to the public at large, the nutrigenomic potential of white rice may be improved by integrating the phytochemicals associated with the rice bran layer of brown rice into it via biofortification processes like conventional breeding, agronomic practices, metabolic engineering, CRISPR/Cas9 technology, and RNAi techniques. Thus, this review article focuses on improving the nutritional qualities of white/polished rice through biofortification processes, utilizing new breeding technologies (NBTs).
Collapse
Affiliation(s)
- Somdatta Maiti
- Laboratory of Microbial Interaction, Institute of Health Sciences, Presidency University, Kolkata, West Bengal, India
| | - Avishek Banik
- Laboratory of Microbial Interaction, Institute of Health Sciences, Presidency University, Kolkata, West Bengal, India.
| |
Collapse
|
5
|
Dhanya Raj CT, Kandaswamy S, Suryavanshi MV, Ramasamy KP, Rajasabapathy R, Arthur James R. Genomic and metabolic properties of Staphylococcus gallinarum FCW1 MCC4687 isolated from naturally fermented coconut water towards GRAS assessment. Gene 2023; 867:147356. [PMID: 36907276 DOI: 10.1016/j.gene.2023.147356] [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: 10/19/2022] [Revised: 03/02/2023] [Accepted: 03/07/2023] [Indexed: 03/13/2023]
Abstract
Staphylococcus gallinarum FCW1 was isolated from naturally fermented coconut-water and identified by biochemical and molecular methods. Probiotic characterization and safety assessment were conducted through a series of in vitro tests. A high survival rate was observed when the strain was tested for resistance to bile, lysozyme, simulated gastric and intestinal fluid, phenol, and different temperature and salt concentrations. The strain showed antagonism against some pathogens, was susceptible to all antibiotics tested except penicillin, and showed no hemolytic and DNase activity. Hydrophobicity, autoaggregation, biofilm formation, and antioxidation tests indicated that the strain possessed a high adhesive and antioxidant ability. Enzymatic activity was used to evaluate the metabolic capacities of the strain. In-vivo experiment on zebrafish was performed to check its safety status. The whole-genome sequencing indicated that the genome contained 2,880,305 bp with a GC content of 33.23%. The genome annotation confirmed the presence of probiotic-associated genes and genes for oxalate degradation, sulfate reduction, acetate metabolism, and ammonium transport in the FCW1 strain, adding to the theory that this strain may be helpful in treating kidney stones. This study revealed that the strain FCW1 might be an excellent potential probiotic in developing fermented coconut beverages and treating and preventing kidney stone disease.
Collapse
Affiliation(s)
- C T Dhanya Raj
- Department of Marine Science, Bharathidasan University, Tiruchirappalli 620024, Tamil Nadu, India
| | - Surabhi Kandaswamy
- School of Pharmacy and Biomedical Sciences, University of Central Lancashire, Preston, Lancashire PR1 2HE, United Kingdom; Manchester Centre for Genomic Medicine, School of Biological Sciences, Faculty of Biology Medicine and Health, The University of Manchester, 6(th) Floor, St Mary's Hospital, Oxford Road, Manchester M13 9WL, United Kingdom
| | - Mangesh V Suryavanshi
- Cardiovascular and Metabolic Sciences Department, Lerner Research Institute, Cleveland Clinic, OH 44195, United States.
| | | | - Raju Rajasabapathy
- Department of Marine Science, Bharathidasan University, Tiruchirappalli 620024, Tamil Nadu, India
| | - Rathinam Arthur James
- Department of Marine Science, Bharathidasan University, Tiruchirappalli 620024, Tamil Nadu, India.
| |
Collapse
|
6
|
Mishra BK, Das S, Nandy SK, Patel M, Hati S. Genomic and probiotic attributes of Lactobacillus strains from rice-based fermented foods of North Eastern India. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:504-516. [PMID: 36712227 PMCID: PMC9873898 DOI: 10.1007/s13197-022-05633-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/08/2022] [Accepted: 10/07/2022] [Indexed: 12/02/2022]
Abstract
The probiotic attributes and genomic profiles of amylase-producing Lactobacillus strains from rice-based fermented foods of Meghalaya in the North-Eastern India were evaluated in the study. A preliminary screening of 17 lactic acid bacteria strains was performed based on their starch hydrolysis and glucoamylase activities. Out of 17 strains, 5 strains (L. fermentum KGL4, L. rhamnosus RNS4, L. fermentum WTS4, L. fermentum KGL2, and L. rhamnosus KGL3A) were selected for further characterization of different probiotic attributes. Whole-genome sequencing of two of the best strains was carried out using a shotgun sequencing platform based on their rich probiotic attributes. The EPS production was in the range of 2.89-3.92 mg/mL. KGL2 (41.5%) and KGL3A (41%) showed the highest antioxidant activity. The highest antibiotic susceptibility was exhibited by all the five Lactobacillus strains against ampicillin, ranging from 24.66 to 27.33 mm. The lactobacilli isolates used in the study could survive the simulated gastric/intestinal juices. Genomic characterization of KGL4 and KGL3A illustrated their possible adherence to the intestinal wall, specialized metabolic patterns, and possible role in boosting host immunity. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-022-05633-8.
Collapse
Affiliation(s)
- Birendra K. Mishra
- Department of Rural Development and Agricultural Production, North-Eastern Hill University, Tura Campus, Chasingre, Meghalaya 794002 India
| | - Sujit Das
- Department of Rural Development and Agricultural Production, North-Eastern Hill University, Tura Campus, Chasingre, Meghalaya 794002 India
- Biotechnology Industry Research Assistance Council, New Delhi, Delhi 110003 India
| | - Suman K. Nandy
- BIRAC BioNEST Bioincubator (B3I) Facility, North-Eastern Hill University, Tura Campus, Chasingre, Meghalaya 794002 India
| | - Maulik Patel
- Dairy Microbiology Department, SMC College of Dairy Science, Kamdhenu University, Anand, Gujarat 388110 India
| | - Subrota Hati
- Dairy Microbiology Department, SMC College of Dairy Science, Kamdhenu University, Anand, Gujarat 388110 India
| |
Collapse
|
7
|
Exploration of Indian Traditional recipe “Tarvaani” from the drained rice gruel for nutritional and probiotic potential. Int J Gastron Food Sci 2023. [DOI: 10.1016/j.ijgfs.2023.100670] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
|
8
|
Gamma-aminobutyric acid (GABA) production by potential probiotic strains of indigenous fermented foods origin and RSM based production optimization. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114511] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
|
9
|
The Weissella Genus: Clinically Treatable Bacteria with Antimicrobial/Probiotic Effects on Inflammation and Cancer. Microorganisms 2022; 10:microorganisms10122427. [PMID: 36557680 PMCID: PMC9788376 DOI: 10.3390/microorganisms10122427] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2022] [Revised: 11/28/2022] [Accepted: 12/02/2022] [Indexed: 12/13/2022] Open
Abstract
Weissella is a genus earlier considered a member of the family Leuconostocaceae, which was reclassified into the family Lactobacillaceae in 1993. Recently, there have been studies emphasizing the probiotic and anti-inflammatory potential of various species of Weissella, of which W. confusa and W. cibaria are the most representative. Other species within this genus include: W. paramesenteroides, W. viridescens, W. halotolerans, W. minor, W. kandleri, W. soli, W. ghanensis, W. hellenica, W. thailandensis, W. fabalis, W. cryptocerci, W. koreensis, W. beninensis, W. fabaria, W. oryzae, W. ceti, W. uvarum, W. bombi, W. sagaensis, W. kimchi, W. muntiaci, W. jogaejeotgali, W. coleopterorum, W. hanii, W. salipiscis, and W. diestrammenae. Weissella confusa, W. paramesenteroides, W. koreensis, and W. cibaria are among the few species that have been isolated from human samples, although the identification of these and other species is possible using metagenomics, as we have shown for inflammatory bowel disease (IBD) and healthy controls. We were able to isolate Weissella in gut-associated bacteria (post 24 h food deprivation and laxatives). Other sources of isolation include fermented food, soil, and skin/gut/saliva of insects/animals. With the potential for hospital and industrial applications, there is a concern about possible infections. Herein, we present the current applications of Weissella on its antimicrobial and anti-inflammatory mechanistic effects, the predisposing factors (e.g., vancomycin) for pathogenicity in humans, and the antimicrobials used in patients. To address the medical concerns, we examined 28 case reports focused on W. confusa and found that 78.5% of infections were bacteremia (of which 7 were fatal; 1 for lack of treatment), 8 were associated with underlying malignancies, and 8 with gastrointestinal procedures/diseases of which 2 were Crohn’s disease patients. In cases of a successful resolution, commonly administered antibiotics included: cephalosporin, ampicillin, piperacillin-tazobactam, and daptomycin. Despite reports of Weissella-related infections, the evolving mechanistic findings suggest that Weissella are clinically treatable bacteria with emerging antimicrobial and probiotic benefits ranging from oral health, skin care, obesity, and inflammatory diseases to cancer.
Collapse
|
10
|
Traditional rice-based fermented products: Insight into their probiotic diversity and probable health benefits. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102082] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
|
11
|
In Vitro Assessment of Probiotic and Technological Properties of Lactic Acid Bacteria Isolated from Indigenously Fermented Cereal-Based Food Products. FERMENTATION 2022. [DOI: 10.3390/fermentation8100529] [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] Open
Abstract
The present study concerns the isolation and characterization of potential probiotic bacteria isolated from indigenously fermented cereal-based products commonly produced by tribal people of the Aravali hills region of India and the documentation of their unexplored probiotic attributes. The isolated strains were evaluated for probiotic attributes, such as bile salt and acid tolerance, lysozyme and phenol tolerance, antagonistic and antifungal activity, cell autoaggregation, cell-surface hydrophobicity, simulated gastric and pancreatic digestion, antioxidative potential, bile salt hydrolase activity, and H2O2 production. The safety of isolates was assessed by antibiotic sensitivity, hemolytic activity, DNase activity, and biogenic amine production assays, while technological properties, such as fermenting ability, amylolytic activity, and EPS production, were also evaluated. A total of 70 LAB isolates were screened initially, and 6 strains showed good potential as probiotic candidates in in vitro assessments. The efficient strains were identified using phenotyping and biochemical characterization, which results were further confirmed and recognized at the strain level using phylogenetic analysis and 16S rDNA sequencing. The current study has shown that Lactiplantibacillus plantarum KMUDR7 isolated from “Makka ki Raab” has excellent probiotic attributes and could be a potential probiotic for product preparation. However, other strains, Lactobacillus delbrueckii subsp. bulgaricus KMUDR1 and Lacticaseibacillus rhamnosus KMUDR9, showed good properties, while KMUDR14, -17, and -20 also have comparable probiotic attributes.
Collapse
|
12
|
Sreenadh M, Kumar KR, Nath S. In Vitro Evaluation of Weizmannia coagulans Strain LMG S-31876 Isolated from Fermented Rice for Potential Probiotic Properties, Safety Assessment and Technological Properties. Life (Basel) 2022; 12:life12091388. [PMID: 36143423 PMCID: PMC9504688 DOI: 10.3390/life12091388] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Revised: 08/27/2022] [Accepted: 08/29/2022] [Indexed: 11/25/2022] Open
Abstract
Simple Summary Weizmanniacoagulans strain LMG S-31876, isolated from fermented rice, is Gram-positive bacilli, a spore-forming, motile, and facultative anaerobe, with an optimum temperature requirement of 40 °C. The strain is able to tolerate acidic gastric juice, bile, and pancreatin. It is non-virulent and exhibits sensitivity to most of the tested antibiotics. The strain shows antagonistic activity against pathogenic bacteria. The 16S rDNA gene sequence of W.coagulans strain LMG S-31876 has been submitted to NCBI–GenBank, archiving accession number MZ687045. The strain has also been deposited to BCCM/LMG and MTCC-IDA with reference numbers LMG S-31876 and MTCC 25396, respectively. Abstract Bacillus coagulans, which has been taxonomically reclassified as Weizmannia coagulans, has been the focus of research due to its wide distribution in fermented foods, probiotic properties, and tolerance to extreme environments. The purpose of this study was to characterise putative probiotic bacteria in a fermented rice sample, followed by an in vitro screening of presumptive probiotic properties and a safety assessment to ensure their safety for human consumption. The predominant isolate was Gram-positive, rod-shaped, catalase-positive, spore-forming, motile, and facultatively anaerobic. The biochemical test and 16S rDNA sequencing identify the isolate as Weizmannia coagulans strain LMG S-31876. The strain showed significant viability in acidic gastric juice, pancreatin, and bile. The strain showed tolerance to 5% NaCl, and a low-to-moderate percentage of hydrophobicity and auto-aggregation was recorded. It met all safety criteria, including haemolytic activity, DNase activity, antibiotic sensitivity, and growth inhibition of other bacteria. Evaluation of its technological properties showed positive results for amylolytic and lipolytic activities; however, negative results were obtained for proteolytic activity. It could be concluded from the gathered data that W. coagulans strain LMG S-31876 isolated from fermented rice, might serve as a potential functional probiotic food. However, extended follow-up durations and larger-scale trials by assessing the therapeutic effects in managing various clinical gastrointestinal conditions are required to warranty such effects.
Collapse
Affiliation(s)
- Madapati Sreenadh
- Abode Biotec India Private Limited, MLA Colony, Banjara Hills, Hyderabad 500033, Telangana, India
| | - Kallur Ranjith Kumar
- Abode Biotec India Private Limited, MLA Colony, Banjara Hills, Hyderabad 500033, Telangana, India
| | - Soumitra Nath
- Department of Biotechnology, Gurucharan College, Silchar 788004, Assam, India
- Correspondence:
| |
Collapse
|
13
|
Unravelling microbial populations and volatile organic compounds of artisan fermented liver sausages manufactured in Central Italy. Food Res Int 2022; 154:111019. [DOI: 10.1016/j.foodres.2022.111019] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 02/09/2022] [Accepted: 02/12/2022] [Indexed: 01/04/2023]
|
14
|
Yadav M, Sunita, Shukla P. Probiotic potential of Weissella paramesenteroides MYPS5.1 isolated from customary dairy products and its therapeutic application. 3 Biotech 2022; 12:9. [PMID: 34956812 PMCID: PMC8651860 DOI: 10.1007/s13205-021-03074-2] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2021] [Accepted: 11/25/2021] [Indexed: 01/03/2023] Open
Abstract
Probiotics are viable microorganisms that confer general health benefits to the host when consumed in an adequate concentration. Probiotics may also possess strain-specific therapeutic properties and therefore finding novel strains with probiotic properties is becoming increasingly important. The present study has focused on the isolation of probiotic bacteria from dairy products which possessed potential therapeutic properties. Of the 79 strains isolated, eight were selected for further studies based on a number of traits including biofilm formation, deoxyribonuclease (DNase) activity, agglutination activity, auto-aggregation activity, antibiotic resistance, and antagonistic activity. Strain MYPS5.1 was selected from the eight isolates as the best potential probiotic candidate strain and was subsequently identified as Weissella paramesenteroides by 16S rDNA gene sequencing and sequence analysis. W. paramesenteroides strain MYPS5.1 was resistant to a number of antibiotics and the strain produced a high concentration of exopolysaccharide (EPS) (380.42 mg/L). The functional groups C-H, C = C, N = N, N-H, and C-O in the EPS were identified by using Fourier transform infrared (FTIR) spectroscopy. Computational studies showed that it interacted with cyclin-dependent kinase (CDK), a molecule which is thought to play a role in cancer pathogenesis (REF). Collectively, these results suggest that Weissella paramesenteroides MYPS5.1 is a potential probiotic strain with potential therapeutic properties. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s13205-021-03074-2.
Collapse
Affiliation(s)
- Monika Yadav
- Enzyme Technology and Protein Bioinformatics Laboratory, Department of Microbiology, Maharshi Dayanand University, Rohtak, 124001 Haryana India
| | - Sunita
- Enzyme Technology and Protein Bioinformatics Laboratory, Department of Microbiology, Maharshi Dayanand University, Rohtak, 124001 Haryana India
| | - Pratyoosh Shukla
- Enzyme Technology and Protein Bioinformatics Laboratory, Department of Microbiology, Maharshi Dayanand University, Rohtak, 124001 Haryana India ,Present Address: School of Biotechnology, Institute of Science, Banaras Hindu University, Varanasi, 221005 India
| |
Collapse
|