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Arellano K, Lim J, Bucheli JEV, Park H, Todorov SD, Holzapfel WH. Identification of safe putative probiotics from various food products. Folia Microbiol (Praha) 2024:10.1007/s12223-024-01142-7. [PMID: 38376735 DOI: 10.1007/s12223-024-01142-7] [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: 07/30/2023] [Accepted: 01/25/2024] [Indexed: 02/21/2024]
Abstract
The objective of this study was to isolate, identify, and assess the safety and functionality in vitro of putative probiotic bacterial strains. Isolation procedures were based on standard methods using elective and selective media. The isolates were identified by comparative 16S rRNA sequencing analysis while their safety was determined according to the safety tests recommended by the FAO/WHO such as antibiotic resistance, hemolysin, and biogenic amine production. Most of the isolates did not pass the in vitro safety tests; therefore, only Lactiplantibacillus plantarum (from ant intestine and cheese), Lacticaseibacillus paracasei (from goat milk and kimchi), Enterococcus faecium (from chili doenjang and vegetables with kimchi ingredients), Limosilactobacillus fermentum (from saliva), and Companilactobacillus alimentarius (from kimchi) were identified and selected for further studies. The isolates were further differentiated by rep-PCR and identified to the strain level by genotypic (16S rRNA) and phenotypic (Gen III) approaches. Subsequently, the strain tolerance to acid and bile was evaluated resulting in good viability after simulated gastrointestinal tract passage. Adhesion to mucin in vitro and the presence of mub, mapA, and ef-tu genes confirmed the adhesive potential of the strains and the results of features associated with adhesion such as hydrophobicity and zeta potential extended the insights. This study reflects the importance of fermented and non-fermented food products as a promising source of lactic acid bacteria with potential probiotic properties. Additionally, it aims to highlight the challenges associated with the selection of safe strains, which often fail in the in vitro tests, thus hindering the possibilities of "uncovering" novel and safe probiotic strains.
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Affiliation(s)
- Karina Arellano
- Human Effective Microbes, Department of Advanced Convergence, Handong Global University, Pohang 37554, Gyeongbuk, South Korea
- Laboratory of Infection Oncology, Institute of Clinical Molecular Biology, Christian-Albrechts-University Kiel, University Hospital Schleswig Holstein, Schwanenweg 20, 24105 Kiel, Germany
| | - Juwhan Lim
- Human Effective Microbes, Department of Advanced Convergence, Handong Global University, Pohang 37554, Gyeongbuk, South Korea
| | - Jorge Enrique Vazquez Bucheli
- Human Effective Microbes, Department of Advanced Convergence, Handong Global University, Pohang 37554, Gyeongbuk, South Korea
- ProBacLab, Department of Advanced Convergence, Handong Global University, Pohang 37554, Gyeongbuk, South Korea
| | - Haryung Park
- Human Effective Microbes, Department of Advanced Convergence, Handong Global University, Pohang 37554, Gyeongbuk, South Korea
| | - Svetoslav Dimitrov Todorov
- ProBacLab, Department of Advanced Convergence, Handong Global University, Pohang 37554, Gyeongbuk, South Korea.
- ProBacLab, Laboratório de Microbiologia de Alimentos, Departamento de Alimentos e Nutrição Experimental, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, São Paulo, SP, 05508-000, Brazil.
- Food Research Center (FoRC), Departamento de Alimentos e Nutrição Experimental, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, São Paulo, SP, 05508-000, Brazil.
- CISAS - Center for Research and Development in Agrifood Systems and Sustainability, Escola Superior de Tecnologia e Gestão, Instituto Politécnico de Viana do Castelo, Viana do Castelo, Portugal.
| | - Wilhelm Heinrich Holzapfel
- Human Effective Microbes, Department of Advanced Convergence, Handong Global University, Pohang 37554, Gyeongbuk, South Korea.
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Hati S, Ramanuj K, Basaiawmoit B, Sreeja V, Maurya R, Bishnoi M, Kondepudi KK, Mishra B. Safety aspects, probiotic potentials of yeast and lactobacillus isolated from fermented foods in North-Eastern India, and its anti-inflammatory activity. Braz J Microbiol 2023; 54:2073-2091. [PMID: 37612545 PMCID: PMC10485210 DOI: 10.1007/s42770-023-01093-0] [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: 03/08/2023] [Accepted: 08/03/2023] [Indexed: 08/25/2023] Open
Abstract
Lactobacillus and yeast obtained from fermented foods in North-East India were tested for safety and probiotic properties. All the lactobacilli and yeast tested negative for the catalase, indole, urease, phenylalanine, hemolysis, gelatin hydrolysis, and biogenic amine production tests, indicating that they are safe to use as probiotics in food supplements. Lactiplantibacillus plantarum KGL3A (accession no. MG722814) was capable of resisting the replicated gastric fluid (pH 2) till 2 h of exposure, whereas both KGL3A and Lacticaseibacillus rhamnosus K4E (accession no. KX950834.1) strains were able to resist pH 3 till 2 h of exposure with a reduction in overall viable cell count from 7.48 log CFU/mL to 1.09 log CFU/mL and 7.77 log CFU/mL to 0.83 log CFU/mL, respectively. In vitro gastric juice simulation conditions were tolerated by the yeast Saccharomyces cerevisiae WBS2A. The cell surface hydrophobicity (CSH) towards hydrocarbons (n-hexadecane) was seen highest in L. plantarum KGL3A (77.16± 0.84%) and Limosilactobacillus fermentum KGL4 accession no. MF951099 (72.60 ± 2.33%). The percentage auto-aggregation ranged from 8.70 to 25.53 after 2 h, which significantly increased to 10.50 to 26.94 during the fifth hour for cultures. Also, a higher percentage of co-aggregation was found for the culture L. rhamnosus K4E with S. typhi (34.18 ± 0.03%), E. coli (32.97 ± 0.02 %) and S. aureus (26.33 ± 0.06 %) and for the yeast S. cerevisiae WBS2A, a higher percentage of co-aggregation was found with Listeria monocytogenes (25.77 ± 0.22%). The antioxidant activity and proteolytic activity were found to be higher for Lactobacillus helveticus K14 and L. rhamnosus K4E. The proportion of decreased cholesterol was noticeably higher in KGL4 (29.65 ± 4.30%). β glucosidase activity was significantly higher in the L. fermentum KGL4 strain (0.359 ± 0.002), and α galactosidase activity was significantly higher in the L. rhamnosus K4E strain (0.415 ± 0.016). MTT assays suggested that KGL4 and WBS2A at a lower dose did not exhibit cytotoxicity.
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Affiliation(s)
- Subrota Hati
- Dairy Microbiology Department, SMC College of Dairy Science, Kamdhenu University, Anand, Gujarat, India
| | - Krupali Ramanuj
- Dairy Microbiology Department, SMC College of Dairy Science, Kamdhenu University, Anand, Gujarat, India
| | - Bethsheba Basaiawmoit
- Department of Rural Development and Agricultural Production, North-Eastern Hill University, Tura Campus, Tura, Meghalaya, India
| | - V Sreeja
- Dairy Microbiology Department, SMC College of Dairy Science, Kamdhenu University, Anand, Gujarat, India
| | - Ruchika Maurya
- Regional Center for Biotechnology, Faridabad, Haryana, India
- Healthy Gut Research Group, Food and Nutritional Biotechnology Division, National Agri-Food Biotechnology Institute, Knowledge City, Punjab, India
| | - Mahendra Bishnoi
- Healthy Gut Research Group, Food and Nutritional Biotechnology Division, National Agri-Food Biotechnology Institute, Knowledge City, Punjab, India
| | - Kanthi Kiran Kondepudi
- Healthy Gut Research Group, Food and Nutritional Biotechnology Division, National Agri-Food Biotechnology Institute, Knowledge City, Punjab, India
| | - Birendrakumar Mishra
- Department of Rural Development and Agricultural Production, North-Eastern Hill University, Tura Campus, Tura, Meghalaya, India.
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Afzaal M, Saeed F, Ateeq H, Shah YA, Hussain M, Javed A, Ikram A, Raza MA, Nayik GA, Alfarraj S, Ansari MJ, Karabagias IK. Effect of Cellulose–Chitosan Hybrid-Based Encapsulation on the Viability and Stability of Probiotics under Simulated Gastric Transit and in Kefir. Biomimetics (Basel) 2022; 7:biomimetics7030109. [PMID: 35997429 PMCID: PMC9397047 DOI: 10.3390/biomimetics7030109] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2022] [Revised: 08/04/2022] [Accepted: 08/08/2022] [Indexed: 11/16/2022] Open
Abstract
Encapsulation comprises a promising potential for the targeted delivery of entrapped sensitive agents into the food system. A unique combination of cellulose/chitosan (Cl-Ch)-based hybrid wall material was employed to encapsulate L. plantarum by emulsion technique. The developed beads were further subjected to morphological and in vitro studies. The viability of free and encapsulated probiotics was also evaluated in kefir during storage. The developed beads presented porous spherical structures with a rough surface. A 1.58 ± 0.02 log CFU/mL, 1.26 ± 0.01 log CFU/mL, and 1.82 ± 0.01 log CFU/mL reduction were noticed for Cl-Ch hybrid cells under simulated gastro-intestinal and thermal conditions, respectively. The encapsulated cells were found to be acidic and thermally resistant compared to the free cells. Similarly, encapsulated probiotics showed better viability in kefir at the end of the storage period compared to free cells. In short, the newly developed Cl-Ch hybrid-based encapsulation has a promising potential for the targeted delivery of probiotics, as career agents, in gastric transit, and in foods.
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Affiliation(s)
- Muhammad Afzaal
- Department of Food Sciences, Government College University Faisalabad, Faisalabad 38000, Pakistan
| | - Farhan Saeed
- Department of Food Sciences, Government College University Faisalabad, Faisalabad 38000, Pakistan
| | - Huda Ateeq
- Department of Food Sciences, Government College University Faisalabad, Faisalabad 38000, Pakistan
| | - Yasir Abbas Shah
- Department of Food Sciences, Government College University Faisalabad, Faisalabad 38000, Pakistan
| | - Muzzamal Hussain
- Department of Food Sciences, Government College University Faisalabad, Faisalabad 38000, Pakistan
| | - Ahsan Javed
- Department of Food Science and Biotechnology, Graduate School, Kyungpook National University, Daegu 41566, Korea
| | - Ali Ikram
- Department of Food Sciences, Government College University Faisalabad, Faisalabad 38000, Pakistan
| | - Muhammad Ahtisham Raza
- Department of Food Sciences, Government College University Faisalabad, Faisalabad 38000, Pakistan
| | - Gulzar Ahmad Nayik
- Department of Food Science & Technology, Government Degree College Shopian, J&K 192303, India
- Correspondence: (G.A.N.); (I.K.K.)
| | - Saleh Alfarraj
- Zoology Department, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
| | - Mohammad Javed Ansari
- Department of Botany, Hindu College Moradabad, Mahatma Jyotiba Phule Rohilkhand University, Bareilly 244001, India
| | - Ioannis K. Karabagias
- Department of Food Science & Technology, School of Agricultural Sciences, University of Patras, G. Seferi 2, 30100 Agrinio, Greece
- Correspondence: (G.A.N.); (I.K.K.)
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Christa P, Dunkel A, Krauss A, Stark TD, Dawid C, Hofmann T. Discovery and Identification of Tastants and Taste-Modulating N-Acyl Amino Acid Derivatives in Traditional Korean Fermented Dish Kimchi Using a Sensomics Approach. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:7500-7514. [PMID: 35674110 DOI: 10.1021/acs.jafc.2c02623] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Sensory-guided fractionation by means of ultrafiltration and gel permeation chromatography followed by high-performance liquid chromatography, synthesis, liquid chromatography-tandem mass spectrometry (LC-MS/MS) quantitation, and taste re-engineering experiments revealed taste-active and taste-enhancing compounds contributing to the umami, mouthful and complex taste profile of the fermented Korean dish, kimchi. Besides basic taste-active compounds, in particular, various N-acylated amino acids deriving from succinic acid and lactic acid imparted taste-modulating properties in food matrices. Taste threshold concentrations were determined to evaluate intrinsic and modulating effects. Quantitation of N-acylated amino acids in kimchi following synthesis revealed the presence of numerous derivatives showing taste-active properties. Sensory evaluation including recombination and partial addition experiments highlighted that both the N-lactoyl- and the N-succinoyl amino acid derivatives contribute to increasing the fullness, volume, and complexity of food matrices, whereas the latter directly contributes to the overall taste of kimchi in natural concentrations.
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Affiliation(s)
- Peter Christa
- Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Straße 34, 85354 Freising, Germany
| | - Andreas Dunkel
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Straße 34, 85354 Freising, Germany
| | - Alin Krauss
- Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Straße 34, 85354 Freising, Germany
| | - Timo D Stark
- Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Straße 34, 85354 Freising, Germany
| | - Corinna Dawid
- Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Straße 34, 85354 Freising, Germany
| | - Thomas Hofmann
- Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Straße 34, 85354 Freising, Germany
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Dębińska A, Sozańska B. Fermented Food in Asthma and Respiratory Allergies—Chance or Failure? Nutrients 2022; 14:nu14071420. [PMID: 35406034 PMCID: PMC9002914 DOI: 10.3390/nu14071420] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 03/23/2022] [Accepted: 03/25/2022] [Indexed: 01/27/2023] Open
Abstract
In the last few decades, a dramatic increase in the global prevalence of allergic diseases and asthma was observed. It was hypothesized that diet may be an important immunomodulatory factor influencing susceptibility to allergic diseases. Fermented food, a natural source of living microorganisms and bioactive compounds, has been demonstrated to possess health-promoting potentials and seems to be a promising strategy to reduce the risk of various immune-related diseases, such as allergic diseases and asthma. The exact mechanisms by which allergic diseases and asthma can be alleviated or prevented by fermented food are not well understood; however, its potential to exert an effect through modulating the immune response and influencing the gut microbiota has been recently studied. In this review, we provide the current knowledge on the role of diet, including fermented foods, in preventing or treating allergic diseases and asthma.
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Effects of the main ingredients of the fermented food, kimchi, on bacterial composition and metabolite profile. Food Res Int 2021; 149:110668. [PMID: 34600670 DOI: 10.1016/j.foodres.2021.110668] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 08/05/2021] [Accepted: 08/24/2021] [Indexed: 12/26/2022]
Abstract
Kimchi is a fermented food prepared via spontaneous fermentation by lactic acid bacteria originating from raw ingredients. To investigate the effect of these ingredients on food fermentation, four types of food that differed only in their main raw ingredients (kimchi cabbage, green onion, leaf mustard, and young radish) were evaluated. The major microorganisms were Leuconostoc gelidum, Weissella kandleri, and Lactobacillus sakei groups. The distribution of these species depended on the sample type. All three species were primarily distributed in the food prepared from kimchi cabbage and young radish; however, the Lac. sakei group was hardly found in the food prepared using green onion and leaf mustard. Metabolite analysis results showed that the free sugar, organic acid, ethanol, and amino acid profiles differed with the sample type. This study indicates that the main ingredients could be an important factor in determining the composition of the microbial community and the metabolite composition.
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Ahmed S, Ashraf F, Tariq M, Zaidi A. Aggrandizement of fermented cucumber through the action of autochthonous probiotic cum starter strains of Lactiplantibacillus plantarum and Pediococcus pentosaceus. ANN MICROBIOL 2021; 71:33. [PMID: 34483789 PMCID: PMC8406656 DOI: 10.1186/s13213-021-01645-5] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2021] [Accepted: 08/02/2021] [Indexed: 11/13/2022] Open
Abstract
Purpose Cucumber fermentation is traditionally done using lactic acid bacteria. The involvement of probiotic cultures in food fermentation guarantees enhanced organoleptic properties and protects food from spoilage. Methods Autochthonous lactic acid bacteria were isolated from spontaneously fermented cucumber and identified to species level. Only strains adjudged as safe for human consumption were examined for their technological and functional characteristics. Strain efficiency was based on maintaining high numbers of viable cells during simulated GIT conditions and fermentation, significant antioxidant activity, EPS production, nitrite degradation, and antimicrobial ability against Gram-positive and Gram-negative foodborne pathogens. Result Two strains, Lactiplantibacillus plantarum NPL 1258 and Pediococcus pentosaceus NPL 1264, showing a suite of promising functional and technological attributes, were selected as a mixed-species starter for carrying out a controlled lactic acid fermentations of a native cucumber variety. This consortium showed a faster lactic acid-based acidification with more viable cells, at 4% NaCl and 0.2% inulin (w/v) relative to its constituent strains when tested individually. Sensory evaluation rated the lactofermented cucumber acceptable based on texture, taste, aroma, and aftertaste. Conclusion The results suggest that the autochthonous LAB starter cultures can shorten the fermentation cycle and reduce pathogenic organism’ population, thus improving the shelf life and quality of fermented cucumber. The development of these new industrial starters would increase the competitiveness of production and open the country’s frontiers in the fermented vegetable market.
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Affiliation(s)
- Sadia Ahmed
- National Probiotic Laboratory, National Institute for Biotechnology and Genetic Engineering College (NIBGE-C), Faisalabad, 38000 Pakistan.,Pakistan Institute of Engineering and Applied Sciences (PIEAS), Nilore, Islamabad, 45650 Pakistan
| | - Fatima Ashraf
- National Probiotic Laboratory, National Institute for Biotechnology and Genetic Engineering College (NIBGE-C), Faisalabad, 38000 Pakistan
| | - Muhammad Tariq
- National Probiotic Laboratory, National Institute for Biotechnology and Genetic Engineering College (NIBGE-C), Faisalabad, 38000 Pakistan.,Pakistan Institute of Engineering and Applied Sciences (PIEAS), Nilore, Islamabad, 45650 Pakistan
| | - Arsalan Zaidi
- National Probiotic Laboratory, National Institute for Biotechnology and Genetic Engineering College (NIBGE-C), Faisalabad, 38000 Pakistan.,Pakistan Institute of Engineering and Applied Sciences (PIEAS), Nilore, Islamabad, 45650 Pakistan
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Arellano K, Vazquez J, Park H, Lim J, Ji Y, Kang HJ, Cho D, Jeong HW, Holzapfel WH. Safety Evaluation and Whole-Genome Annotation of Lactobacillus plantarum Strains from Different Sources with Special Focus on Isolates from Green Tea. Probiotics Antimicrob Proteins 2021; 12:1057-1070. [PMID: 31786735 DOI: 10.1007/s12602-019-09620-y] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Lactobacillus plantarum shows high intraspecies diversity species, and has one of the largest genome sizes among the lactobacilli. It is adapted to diverse environments and provides a promising potential for various applications. The aim of the study was to investigate the safety and probiotic properties of 18 L. plantarum strains isolated from fermented food products, green tea, and insects. For preliminary safety evaluation the L. plantarum strains were tested for their ability to produce hemolysin and biogenic amines and for their antibiotic resistance. Based on preliminary safety screening, four strains isolated from green tea showed antibiotic resistance below the cut-off MIC values suggested by EFSA, and were selected out of the 18 strains for more detailed studies. Initial selection of strains with putative probiotic potential was determined by their capacity to survive in the human GIT using an in vitro simulation model, and for their adhesion to human Caco-2/TC-7 cell line. Under simulated GIT conditions, all four L. plantarum strains isolated from green tea showed higher survival rates than the control (L. plantarum subsp. plantarum ATCC 14917). All studied strains were genetically identified by 16S rRNA gene sequencing and confirmed to be L. plantarum. In addition, whole-genome sequence analysis of L. plantarum strains APsulloc 331261 and APsulloc 331263 from green tea was performed, and the outcome was compared with the genome of L. plantarum strain WCFS1. The genome was also annotated, and genes related to virulence factors were searched for. The results suggest that L. plantarum strains APsulloc 331261 and APsulloc 331263 can be considered as potential beneficial strains for human and animal applications.
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Affiliation(s)
- Karina Arellano
- Advanced Green Energy and Environment Institute (AGEE), Handong Global University, Handong-ro 558, Pohang-si, Gyungbuk, 37554, South Korea
| | - Jorge Vazquez
- Advanced Green Energy and Environment Institute (AGEE), Handong Global University, Handong-ro 558, Pohang-si, Gyungbuk, 37554, South Korea
| | - Haryung Park
- Advanced Green Energy and Environment Institute (AGEE), Handong Global University, Handong-ro 558, Pohang-si, Gyungbuk, 37554, South Korea
| | - Juhwan Lim
- Advanced Green Energy and Environment Institute (AGEE), Handong Global University, Handong-ro 558, Pohang-si, Gyungbuk, 37554, South Korea
| | - Yosep Ji
- Advanced Green Energy and Environment Institute (AGEE), Handong Global University, Handong-ro 558, Pohang-si, Gyungbuk, 37554, South Korea
- Holzapfel Effective Microbes Inc, Iui-dong 1286, Suwon-si, Gyeonggi-do, 31286, South Korea
| | - Hye-Ji Kang
- Advanced Green Energy and Environment Institute (AGEE), Handong Global University, Handong-ro 558, Pohang-si, Gyungbuk, 37554, South Korea
| | - Donghyun Cho
- Vital Beautie Research Division, Amorepacific R&D Center, Yonggin-si, Gyeonggi-do, 17074, South Korea
| | - Hyun Woo Jeong
- Vital Beautie Research Division, Amorepacific R&D Center, Yonggin-si, Gyeonggi-do, 17074, South Korea
| | - Wilhelm Heinrich Holzapfel
- Advanced Green Energy and Environment Institute (AGEE), Handong Global University, Handong-ro 558, Pohang-si, Gyungbuk, 37554, South Korea.
- Holzapfel Effective Microbes Inc, Iui-dong 1286, Suwon-si, Gyeonggi-do, 31286, South Korea.
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Pumriw S, Luang-In V, Samappito W. Screening of Probiotic Lactic Acid Bacteria Isolated from Fermented Pak-Sian for Use as a Starter Culture. Curr Microbiol 2021; 78:2695-2707. [PMID: 34019121 DOI: 10.1007/s00284-021-02521-w] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2020] [Accepted: 04/26/2021] [Indexed: 11/29/2022]
Abstract
The objective of this research was to evaluate the probiotic properties of lactic acid bacteria (LAB) isolated from fermented Pak-Sian, a traditional Thai food in the northeastern region of Thailand (Kalasin, Sakon Nakhon, Maha Sarakham, and Khon Kaen Provinces). A total of 61 LAB isolates isolated from selective MRS agar were screened by SDS-PAGE and identified by 16S rDNA analysis. Seventeen bacterial strains were found consisting of Pediococcus pentosaceus (6 strains) Lactiplantibacillus plantarum (5 strains), Levilactobacillus brevis (1 strain), Lactobacillus fermentum (3 strains), and Weissella cibaria (2 strains). A PH tree grouped 17 LAB strains into 5 clusters with three clusters only recorded from Sakon Nakhon Province. All strains were tested for probiotic properties. Results showed that 14 strains had the ability to resist pH 2.5 as resistant to bile salts and survive in gastric juices and the intestinal tract. LAB demonstrated antimicrobial activity against 4 pathogens: Staphylococcus aureus TISTR746, Salmonella typhimurium TISTR1472, Escherichia coli ATCC25922, and Bacillus cereus TISTR1449. Most LAB strains were resistant to all antibiotics tested, while some Lactobacillus strains were moderately susceptible to chloramphenicol, rifampicin, and ampicillin. None of the 14 strains produced biogenic amine and eight showed no hemolysis activity, indicating the safety of these strains. These 8 strains were selected to determine mucin adhesion capacity. Lactobacillus fermentum SK324 and Levilactobacillus brevis SK335 showed the highest adhesion capacity of 2.39 and 2.34%, respectively. These two strains showed promise as alternative starter cultures to improve probiotic health benefits of local fermented Pak-Sian products as a functional food.
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Affiliation(s)
- Supaporn Pumriw
- Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Khamriang Sub-District, Kantarawichai District, 44150, Maha Sarakham, Thailand
| | - Vijitra Luang-In
- Natural Antioxidant Innovation Research Unit, Department of Biotechnology, Faculty of Technology, Mahasarakham University, Khamriang Sub-District, Kantarawichai District, 44150, Maha Sarakham, Thailand
| | - Wannee Samappito
- Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Khamriang Sub-District, Kantarawichai District, 44150, Maha Sarakham, Thailand.
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Rehydration before Application Improves Functional Properties of Lyophilized Lactiplantibacillus plantarum HAC03. Microorganisms 2021; 9:microorganisms9051013. [PMID: 34066743 PMCID: PMC8150888 DOI: 10.3390/microorganisms9051013] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2021] [Revised: 04/30/2021] [Accepted: 05/05/2021] [Indexed: 11/16/2022] Open
Abstract
Preservation of probiotics by lyophilization is considered a method of choice for developing stable products. However, both direct consumption and reconstitution of dehydrated probiotic preparations before application "compromise" the survival and functional characteristics of the microorganisms under the stress of the upper gastro-intestinal tract. We evaluated the impact of different food additives on the viability, mucin adhesion, and zeta potential of a freeze-dried putative probiotic, Lactiplantibacillus (Lp.) plantarum HAC03. HAC03-compatible ingredients for the formulation of ten rehydration mixtures could be selected. Elevated efficacy was achieved by the B-active formulation, a mixture of non-protein nitrogen compounds, sugars, and salts. The survival of Lp. plantarum HAC03 increased by 36.36% compared rehydration with distilled water (4.92%) after passing simulated gastro-intestinal stress conditions. Cell viability determined by plate counting was confirmed by flow cytometry. B-active formulation also influenced Lp. plantarum HAC03 functionality by increasing its adherence to a Caco-2 cell-line and by changing the bacterial surface charge, measured as zeta potential.Hydrophobicity, mucin adhesion and immunomodulatory properties of Lp. plantarum HAC03 were not affected by the B-active formulation. The rehydration medium also effectively protected Lp. plantarum ATCC14917, Lp. plantarum 299v, Latilactobacillus sakei (Lt.) HAC11, Lacticaseibacillus (Lc.) paracasei 532, Enterococcus faecium 200, and Lc. rhamnosus BFE5263.
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Kim MJ, Kim KP, Choi E, Yim JH, Choi C, Yun HS, Ahn HY, Oh JY, Cho Y. Effects of Lactobacillus plantarum CJLP55 on Clinical Improvement, Skin Condition and Urine Bacterial Extracellular Vesicles in Patients with Acne Vulgaris: A Randomized, Double-Blind, Placebo-Controlled Study. Nutrients 2021; 13:nu13041368. [PMID: 33921829 PMCID: PMC8073324 DOI: 10.3390/nu13041368] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2021] [Accepted: 04/11/2021] [Indexed: 02/06/2023] Open
Abstract
Lactobacillus plantarum CJLP55 has anti-pathogenic bacterial and anti-inflammatory activities in vitro. We investigated the dietary effect of CJLP55 supplement in patients with acne vulgaris, a prevalent inflammatory skin condition. Subjects ingested CJLP55 or placebo (n = 14 per group) supplements for 12 weeks in this double-blind, placebo-controlled randomized study. Acne lesion count and grade, skin sebum, hydration, pH and surface lipids were assessed. Metagenomic DNA analysis was performed on urine extracellular vesicles (EV), which indirectly reflect systemic bacterial flora. Compared to the placebo supplement, CJLP55 supplement improved acne lesion count and grade, decreased sebum triglycerides (TG), and increased hydration and ceramide 2, the major ceramide species that maintains the epidermal lipid barrier for hydration. In addition, CJLP55 supplement decreased the prevalence of Proteobacteria and increased Firmicutes, which were correlated with decreased TG, the major skin surface lipid of sebum origin. CJLP55 supplement further decreased the Bacteroidetes:Firmicutes ratio, a relevant marker of bacterial dysbiosis. No differences in skin pH, other skin surface lipids or urine bacterial EV phylum were noted between CJLP55 and placebo supplements. Dietary Lactobacillus plantarum CJLP55 was beneficial to clinical state, skin sebum, and hydration and urine bacterial EV phylum flora in patients with acne vulgaris.
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Affiliation(s)
- Mi-Ju Kim
- Department of Medical Nutrition, Graduate School of East-West Medical Science, Kyung Hee University, Yongin-si 17104, Gyeongggi-do, Korea; (M.-J.K.); (K.-P.K.); (E.C.)
| | - Kun-Pyo Kim
- Department of Medical Nutrition, Graduate School of East-West Medical Science, Kyung Hee University, Yongin-si 17104, Gyeongggi-do, Korea; (M.-J.K.); (K.-P.K.); (E.C.)
| | - Eunhye Choi
- Department of Medical Nutrition, Graduate School of East-West Medical Science, Kyung Hee University, Yongin-si 17104, Gyeongggi-do, Korea; (M.-J.K.); (K.-P.K.); (E.C.)
| | - June-Hyuck Yim
- Department of Dermatology, Kyung Hee University Medical Center, Seoul 02447, Korea;
| | - Chunpil Choi
- Skyfeel Dermatologic Clinic, Seoul 06020, Korea;
| | - Hyun-Sun Yun
- CJ Foods R & D Center, CJ CheilJedang Corporation, Suwon-si 16495, Gyeongggi-do, Korea; (H.-S.Y.); (H.-Y.A.); (J.-Y.O.)
| | - Hee-Yoon Ahn
- CJ Foods R & D Center, CJ CheilJedang Corporation, Suwon-si 16495, Gyeongggi-do, Korea; (H.-S.Y.); (H.-Y.A.); (J.-Y.O.)
| | - Ji-Young Oh
- CJ Foods R & D Center, CJ CheilJedang Corporation, Suwon-si 16495, Gyeongggi-do, Korea; (H.-S.Y.); (H.-Y.A.); (J.-Y.O.)
| | - Yunhi Cho
- Department of Medical Nutrition, Graduate School of East-West Medical Science, Kyung Hee University, Yongin-si 17104, Gyeongggi-do, Korea; (M.-J.K.); (K.-P.K.); (E.C.)
- Correspondence: ; Tel.: +82-31-201-3817
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12
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Anjum J, Nazir S, Tariq M, Barrett K, Zaidi A. Lactobacillus commensals autochthonous to human milk have the hallmarks of potent probiotics. MICROBIOLOGY-SGM 2020; 166:966-980. [PMID: 32886600 DOI: 10.1099/mic.0.000966] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
Maternal milk is an important source of essential nutrients for the optimal growth of infants. Breastfeeding provides a continuous supply of beneficial bacteria to colonize the infant gastrointestinal tract (GIT) and offers health benefits for disease prevention and immunity. The purpose of this study was to isolate novel probiotic strains from the breast milk of native Pakistani mothers and to evaluate their probiotic potential. We isolated 21 strains of bacteria from the colostrum and mature milk of 20 healthy mothers, who had vaginal deliveries and were not taking antibiotics. After phenotypic and genotypic characterization, these isolates were tested for survival in the GIT using in vitro acid and bile tests. Nine strains showing good acid tolerance were assessed for their growth rate, bile resistance and ability to hydrolyze bile salts. Out of the four Lactobacillus isolates adjudged to be most promising as probiotics, three were Lactobacillus fermentum strains and one was a strain of Lactobacillus oris. This study demonstrates that human milk is a viable source of commensal bacteria beneficial to both adults and babies.
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Affiliation(s)
- Jasia Anjum
- Pakistan Institute of Engineering and Applied Sciences (PIEAS), Nilore, Islamabad 45650, Pakistan.,National Probiotic Lab, National Institute for Biotechnology and Genetic Engineering (NIBGE), Faisalabad 38000, Pakistan
| | - Shahid Nazir
- Dept of Pediatrics, Shifa International Hospitals Ltd, Islamabad, Pakistan
| | - Muhammad Tariq
- Pakistan Institute of Engineering and Applied Sciences (PIEAS), Nilore, Islamabad 45650, Pakistan.,National Probiotic Lab, National Institute for Biotechnology and Genetic Engineering (NIBGE), Faisalabad 38000, Pakistan
| | - Kim Barrett
- Department of Medicine, University of California San Diego, CA 92093-0063, USA
| | - Arsalan Zaidi
- National Probiotic Lab, National Institute for Biotechnology and Genetic Engineering (NIBGE), Faisalabad 38000, Pakistan.,Pakistan Institute of Engineering and Applied Sciences (PIEAS), Nilore, Islamabad 45650, Pakistan
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13
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Dioso CM, Vital P, Arellano K, Park H, Todorov SD, Ji Y, Holzapfel W. Do Your Kids Get What You Paid for? Evaluation of Commercially Available Probiotic Products Intended for Children in the Republic of the Philippines and the Republic of Korea. Foods 2020; 9:E1229. [PMID: 32899215 PMCID: PMC7555838 DOI: 10.3390/foods9091229] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2020] [Revised: 08/28/2020] [Accepted: 08/31/2020] [Indexed: 12/18/2022] Open
Abstract
A wide range of probiotic products is available on the market and can be easily purchased over the counter and unlike pharmaceutical drugs, their commercial distribution is not strictly regulated. In this study, ten probiotic preparations commercially available for children's consumption in the Republic of the Philippines (PH) and the Republic of Korea (SK) have been investigated. The analyses included determination of viable counts and taxonomic identification of the bacterial species present in each formulation. The status of each product was assessed by comparing the results with information and claims provided on the label. In addition to their molecular identification, safety assessment of the isolated strains was conducted by testing for hemolysis, biogenic amine production and antibiotic resistance. One out of the ten products contained lower viable numbers of recovered microorganisms than claimed on the label. Enterococcus strains, although not mentioned on the label, were isolated from four products. Some of these isolates produced biogenic amines and were resistant to one or several antibiotics. Metagenomic analyses of two products revealed that one product did not contain most of the microorganisms declared in its specification. The study demonstrated that some commercial probiotic products for children did not match their label claims. Infants and young children belong to the most vulnerable members of society, and food supplements including probiotics destined for this consumer group require careful checking and strict regulation before commercial distribution.
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Affiliation(s)
- Clarizza May Dioso
- Institute of Biology, College of Science, University of the Philippines Diliman, Quezon City 1101, Philippines;
- Advanced Green Energy and Environment Department, Handong Global University, Pohang, Gyungbuk 37554, Korea; (K.A.); (H.P.); (S.D.T.)
| | - Pierangeli Vital
- Natural Sciences Research Institute, University of the Philippines Diliman, Quezon City 1101, Philippines;
| | - Karina Arellano
- Advanced Green Energy and Environment Department, Handong Global University, Pohang, Gyungbuk 37554, Korea; (K.A.); (H.P.); (S.D.T.)
| | - Haryung Park
- Advanced Green Energy and Environment Department, Handong Global University, Pohang, Gyungbuk 37554, Korea; (K.A.); (H.P.); (S.D.T.)
- HEM Inc., Business Incubator, Handong Global University, Pohang, Gyungbuk 37554, Korea;
| | - Svetoslav Dimitrov Todorov
- Advanced Green Energy and Environment Department, Handong Global University, Pohang, Gyungbuk 37554, Korea; (K.A.); (H.P.); (S.D.T.)
| | - Yosep Ji
- HEM Inc., Business Incubator, Handong Global University, Pohang, Gyungbuk 37554, Korea;
| | - Wilhelm Holzapfel
- Advanced Green Energy and Environment Department, Handong Global University, Pohang, Gyungbuk 37554, Korea; (K.A.); (H.P.); (S.D.T.)
- HEM Inc., Business Incubator, Handong Global University, Pohang, Gyungbuk 37554, Korea;
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14
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Behera SS, El Sheikha AF, Hammami R, Kumar A. Traditionally fermented pickles: How the microbial diversity associated with their nutritional and health benefits? J Funct Foods 2020. [DOI: 10.1016/j.jff.2020.103971] [Citation(s) in RCA: 72] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
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15
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Lee M, Song JH, Park JM, Chang JY. Bacterial diversity in Korean temple kimchi fermentation. Food Res Int 2019; 126:108592. [DOI: 10.1016/j.foodres.2019.108592] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2019] [Revised: 07/23/2019] [Accepted: 07/26/2019] [Indexed: 01/02/2023]
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16
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Campos PA, Martins EMF, Martins ML, de Oliveira Martins AD, de Castro Leite Júnior BR, da Silva RR, Trevizano LM. In vitro resistance of Lactobacillus plantarum LP299v or Lactobacillus rhamnosus GG carried by vegetable appetizer. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108512] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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17
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Aziz K, Haseeb Zaidi A, Fatima HN, Tariq M. Lactobacillus fermentum strains of dairy-product origin adhere to mucin and survive digestive juices. J Med Microbiol 2019; 68:1771-1786. [PMID: 31613203 DOI: 10.1099/jmm.0.001090] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023] Open
Abstract
Introduction. There is an ever present need to isolate and characterize indigenous bacterial strains with potential probiotic health benefits for humans.Aim. Lactobacillus fermentum of dairy origin was focused because of its propensity to adhere to the intestinal glycoprotein, mucin.Methodology. The lactobacillus strains were screened for mucin adhesion, resistance to low pH and bile, autoaggregation, hydrophobicity, and survival in an in vitro digestion model. The cholesterol-lowering and oxalate-degrading effects of selected strains were also determined. Safety was assessed for haemolytic, mucinolytic and gelatinase activity, biogenic amine production, antibiotic resistance and phenol resistance. Expression of the 32-mmub adhesion-related gene was also measured following strain exposure to simulated gastrointestinal tract (GIT) digestion.Results. The selected mucin-adhesive strains were tolerant to acid (pH 3.0) and bile (0.25 %) and demonstrated >85 % survival following simulated human digestion in the presence of milk. The digestive treatment did not affect the adhesive potential of PL20, and PL27, regardless of the food matrix. The simulated digestion had less effect on their adhesion than on the type strain and it also did not correlate with the mmub gene expression level as determined by qPCR. The selected strains exhibited cholesterol removal (36-44 %) and degraded oxalate (66-55 %). Neither of these strains exhibited undesirable characteristics.Conclusion. These preliminary findings suggest a functionality in the two strains of L. fermentum with high colonization potential on GIT mucosal membranes and possible health-promoting effects. This prima facie evidence suggests the need for further studies to test these probiotic candidates as live biotherapeutic agents in vivo.
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Affiliation(s)
- Kanwal Aziz
- National Probiotic Lab-NIBGE, Jhang Road, Faisalabad 38000, Punjab, Pakistan
| | | | | | - Muhammad Tariq
- National Probiotic Lab-NIBGE, Jhang Road, Faisalabad 38000, Punjab, Pakistan
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18
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Sun HY, Kim KP, Bae CH, Choi AJ, Paik HD, Kim IH. Evaluation of Weissella Cibaria JW15 Probiotic Derived from Fermented Korean Vegetable Product Supplementation in Diet on Performance Characteristics in Adult Beagle Dog. Animals (Basel) 2019; 9:E581. [PMID: 31434237 PMCID: PMC6719065 DOI: 10.3390/ani9080581] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2019] [Revised: 08/03/2019] [Accepted: 08/14/2019] [Indexed: 11/17/2022] Open
Abstract
This study was conducted to evaluate the effects of dietary supplementation of Weissella cibaria JW15 (WJW15) isolated from traditional Korean fermented vegetable product (kimchi) as a probiotic feed additive on nutrient digestibility, blood profiles, feces noxious gas emission, and feces Escherichia coli and Lactobacillus counts in adult Beagle dogs. In total, 15 Beagle dogs with an average initial body weight of 10.20 ± 0.38 kg were randomly assigned into three dietary treatments in a 14-day feeding trial. Dietary treatments consisted of basal diet (CON); MJW = CON + 50 g of WJW15 (3.0 × 108 cfu/g); and BJW = CON + 50 g WJW15 (3.0 × 109 cfu/g). At the end of the experiment, the serum concentration of triglycerides and feces ammonia emissions were decreased (P < 0.05) with the increasing level of WJW15 supplementation. High-density lipoprotein cholesterol in serum and feces lactic acid bacteria count was improved (P < 0.05) with increasing levels of WJW15. In conclusion, WJW15 isolated from kimchi supplementation in adult Beagle dog diet may have beneficial effects as a probiotic feed additive.
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Affiliation(s)
- Hao Yang Sun
- Department of Animal Resource and Science, Dankook University, Cheonan 31116, Korea
| | - Kun Phil Kim
- Department of Animal Resource and Science, Dankook University, Cheonan 31116, Korea
| | - Chun Ho Bae
- Aram Co., Ltd. 54 Gyeongchung-daero 1234 beon-gil, Chowol-eup, Gwangju-si, Gyeonggi-do 12735, Korea
| | - Ae Jin Choi
- National Institute of Agricultural Science, Department of Agro-food Resources, 166 Nongsaengmyeong-ro, Iseo-myeon, Wanju-gun, Jeollabuk-do 55365, Korea
| | - Hyun Dong Paik
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul 05029, Korea
| | - In Ho Kim
- Department of Animal Resource and Science, Dankook University, Cheonan 31116, Korea.
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19
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Song CE, Kuppusamy P, Jeong YI, Shim HH, Lee KD. Microencapsulation of endophytic LAB (KCC-41) and its probiotic and fermentative potential for cabbage kimchi. Int Microbiol 2019; 22:121-130. [PMID: 30810943 DOI: 10.1007/s10123-018-00034-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2018] [Revised: 09/13/2018] [Accepted: 10/02/2018] [Indexed: 11/26/2022]
Abstract
The aim of the present study was to isolate novel lactic acid bacteria (LAB) from hairy vetch forage crop and characterize their probiotic and fermentative potential for preparing Korean cabbage kimchi. First, functional characterization of isolated strains such as antagonistic property, auto-aggregation, antibiotic susceptibility, and extracellular enzyme production was performed. The isolated Lactobacillus plantarum KCC-41 strain was able to inhibit pathogenic fungal spore formation. It showed susceptibility to common commercial antibiotics drugs. The selected LAB strain was then subjected to microencapsulation with alginate biopolymer. Its ability to survive in in vitro simulated gastro-intestinal fluid was evaluated. It was also used in the fermentation of cabbage kimchi samples. The encapsulated KCC-41 strain could effectively lead to kimchi fermentation in terms of reducing its pH and dominating bacterial count. It also significantly increased organic acid production than non-encapsulated LAB (KCC-41) for cabbage kimchi samples.
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Affiliation(s)
- Chae Eun Song
- Lifelong Education Center, Chonnam National University, Kwangju, 500-757, Republic of Korea
| | - Palaniselvam Kuppusamy
- Grassland and Forage Division, National Institute of Animal Science, Rural Development Administration, Cheonan, 330-801, Republic of Korea
| | - Young-Il Jeong
- Biomedical Research Institute, Pusan National University Hospital, Busan, 49241, Republic of Korea
| | - Han Hyo Shim
- Department of Biotechnology, Sunchon National University, Suncheon, Jeonnam, 540-742, Republic of Korea.
- Department of Oriental Medicine Materials, Dongsin University, Naju, 520-714, Republic of Korea.
| | - Kyung Dong Lee
- Department of Oriental Medicine Materials, Dongsin University, Naju, 520-714, Republic of Korea.
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20
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Jeong D, Lee JH, Chung HJ. Analysis of Targeted Metabolites and Molecular Structure of Starch to Understand the Effect of Glutinous Rice Paste on Kimchi Fermentation. Molecules 2018; 23:molecules23123324. [PMID: 30558194 PMCID: PMC6320964 DOI: 10.3390/molecules23123324] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2018] [Revised: 12/13/2018] [Accepted: 12/13/2018] [Indexed: 11/23/2022] Open
Abstract
Bachu (Chinese cabbage) kimchi, a Korean traditional fermented dish, were prepared with or without the addition of glutinous (waxy) rice paste and their characteristics including pH, total bacteria count, total starch content, sugar metabolites, and molecular structure of starch were examined periodically for 20 days to investigate the effect of adding glutinous rice paste to kimchi during fermentation. The pH and total bacteria count showed that the fermentation of kimchi added with glutinous rice paste (GRP kimchi) progressed a little more quickly than that of control kimchi without glutinous rice paste. The GRP kimchi had higher glucose content but lower fructose content than control kimchi. Interestingly, maltose was only detected in GRP kimchi during fermentation. The GRP kimchi contained much greater amount of mannitol throughout fermentation than control kimchi. Total starch content in GRP kimchi gradually decreased during fermentation, which might have contributed to its greater glucose content and the larger amount of maltose production. In GRP kimchi, peak height and area for all degrees of polymerization (DP) of starch decreased during fermentation and its average chain length decreased while the proportion of short chains increased as fermentation processed, indicating degradation of starch chains by enzymes presented in the kimchi.
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Affiliation(s)
- Duyun Jeong
- Division of Food and Nutrition, Chonnam National University, Gwangju 61186, Korea.
| | - Jong-Hee Lee
- Research and Development Division, Advanced Process Technology and Fermentation Research Group, World Institute of Kimchi, Gwangju 61755, Korea.
| | - Hyun-Jung Chung
- Division of Food and Nutrition, Chonnam National University, Gwangju 61186, Korea.
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21
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Wang J, Li M, Wang J, Liu M, Yang K, Zhang J, Fan M, Wei X. Antibiotic Resistance of Coagulase-Negative Staphylococci and Lactic Acid Bacteria Isolated from Naturally Fermented Chinese Cured Beef. J Food Prot 2018; 81:2054-2063. [PMID: 30485765 DOI: 10.4315/0362-028x.jfp-18-195] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Abstract
This study provided phenotypic and molecular analysis of the antibiotic resistance within coagulase-negative staphylococci and lactic acid bacteria isolated from naturally fermented Chinese cured beef. A total of 49 strains were isolated by selective medium and identified at the species level by 16S rRNA gene sequencing as follows: Staphylococcus carnosus (37), Lactobacillus plantarum (6), Weissella confusa (4), Lactobacillus sakei (1), and Weissella cibaria (1). All strains were typed by random amplified polymorphic DNA fingerprinting, and their antibiotic resistances profiles to 15 antibiotics were determined as the MIC by using the agar dilution method. All the tested strains were sensitive to ampicillin, and most of them were also sensitive to penicillin, gentamycin, neomycin, norfloxacin, and ciprofloxacin with low MICs. High resistance to streptomycin, vancomycin, erythromycin, roxithromycin, lincomycin, and kanamycin was widely observed, while the resistant levels to tetracycline, oxytetracycline, and chloramphenicol varied. The presence of corresponding resistance genes in resistant isolates was investigated by PCR, with the following genes detected: tet(M) gene in 9 S. carnosus strains and 1 W. confusa strain; erm(F) gene in 10 S. carnosus strains; ere(A) gene in 6 S. carnosus strains; ere(A) gene in 4 S. carnosus strains and 1 L. plantarum strain; and str(A) gene and str(B) gene in 3 S. carnosus strains. The results indicated that multiple antibiotic resistances were common in coagulase-negative staphylococci and lactic acid bacteria strains isolated from naturally fermented Chinese cured beef. Safety analysis and risk assessment should be performed for application in meat products.
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Affiliation(s)
- Jing Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, People's Republic of China
| | - Mingyue Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, People's Republic of China
| | - Jing Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, People's Republic of China
| | - Miaomiao Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, People's Republic of China
| | - Kun Yang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, People's Republic of China
| | - Jie Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, People's Republic of China
| | - Mingtao Fan
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, People's Republic of China
| | - Xinyuan Wei
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, People's Republic of China
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Behera SS, Ray RC, Zdolec N. Lactobacillus plantarum with Functional Properties: An Approach to Increase Safety and Shelf-Life of Fermented Foods. BIOMED RESEARCH INTERNATIONAL 2018; 2018:9361614. [PMID: 29998137 PMCID: PMC5994577 DOI: 10.1155/2018/9361614] [Citation(s) in RCA: 175] [Impact Index Per Article: 29.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/09/2018] [Revised: 03/31/2018] [Accepted: 04/03/2018] [Indexed: 12/20/2022]
Abstract
Lactobacillus plantarum (widespread member of the genus Lactobacillus) is one of the most studied species extensively used in food industry as probiotic microorganism and/or microbial starter. The exploitation of Lb. plantarum strains with their long history in food fermentation forms an emerging field and design of added-value foods. Lb. plantarum strains were also used to produce new functional (traditional/novel) foods and beverages with improved nutritional and technological features. Lb. plantarum strains were identified from many traditional foods and characterized for their systematics and molecular taxonomy, enzyme systems (α-amylase, esterase, lipase, α-glucosidase, β-glucosidase, enolase, phosphoketolase, lactase dehydrogenase, etc.), and bioactive compounds (bacteriocin, dipeptides, and other preservative compounds). This review emphasizes that the Lb. plantarum strains with their probiotic properties can have great effects against harmful microflora (foodborne pathogens) to increase safety and shelf-life of fermented foods.
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Affiliation(s)
- Sudhanshu S. Behera
- Department of Fisheries and Animal Resources Development, Government of Odisha, Bhubaneswar, India
- Centre for Food Biology Studies, 1071/17 Jagamohan Nagar, Khandagiri PO, Bhubaneswar 751 030, Odisha, India
| | - Ramesh C. Ray
- Centre for Food Biology Studies, 1071/17 Jagamohan Nagar, Khandagiri PO, Bhubaneswar 751 030, Odisha, India
| | - Nevijo Zdolec
- Department of Hygiene, Technology and Food Safety, Faculty of Veterinary Medicine, University of Zagreb, Heinzelova 55, 10000 Zagreb, Croatia
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Wang J, Wei X, Fan M. Assessment of Antibiotic Susceptibility within Lactic Acid Bacteria and Coagulase-Negative Staphylococci Isolated from Hunan Smoked Pork, a Naturally Fermented Meat Product in China. J Food Sci 2018; 83:1707-1715. [PMID: 29786847 DOI: 10.1111/1750-3841.14147] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2017] [Revised: 02/20/2018] [Accepted: 03/08/2018] [Indexed: 01/10/2023]
Abstract
The aim of this study was to evaluate the antibiotic susceptibility of lactic acid bacteria (LAB) and coagulase-negative staphylococci (CNS) strains isolated from naturally fermented smoked pork produced in Hunan, China. A total of 48 strains were isolated by selective medium and identified at the species level by 16S rRNA gene sequencing as follows: Staphylococcus carnosus (23), Lactobacillus plantarum (12), Lactobacillus brevis (10), Lactobacillus sakei (1), Weissella confusa (1), and Weissella cibaria (1). All strains were typed by RAPD-PCR, and their susceptibility to 15 antibiotics was determined and expressed as the minimum inhibitory concentration (MIC) using agar dilution method. High resistance to penicillin G, streptomycin, gentamycin, vancomycin, chloramphenicol, norfloxacin, ciprofloxacin, kanamycin, and neomycin was found among the isolates. All the strains were sensitive to ampicillin, while the susceptibility to tetracycline, oxytetracycline, erythromycin, lincomycin, and roxithromycin varied. The presence of relevant resistance genes was investigated by PCR and sequencing, with the following genes detected: str(A), str(B), tet(O), tet(M), ere(A), and catA. Eleven strains, including 3 S. carnosus, 6 L. plantarum, and 2 L. brevis, harbored more than 3 antibiotic resistance genes. Overall, multiple antibiotic resistance patterns were widely observed in LAB and S. carnosus strains isolated from Hunan smoked pork. Risk assessment should be carried out with regard to the safe use of LAB and CNS in food production. PRACTICAL APPLICATION We evaluated the antibiotic resistance of lactic acid bacteria and coagulase-negative staphylococci strains isolated from Chinese naturally fermented smoked pork. Our results may provide important data on establishing breakpoint standards for LAB and CNS and evaluating the safety risk of these strains for commercial use.
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Affiliation(s)
- Jing Wang
- College of Food Science and Engineering, Northwest A&F Univ., Yangling, 712100, China
| | - Xinyuan Wei
- College of Food Science and Engineering, Northwest A&F Univ., Yangling, 712100, China
| | - Mingtao Fan
- College of Food Science and Engineering, Northwest A&F Univ., Yangling, 712100, China
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Zabat MA, Sano WH, Wurster JI, Cabral DJ, Belenky P. Microbial Community Analysis of Sauerkraut Fermentation Reveals a Stable and Rapidly Established Community. Foods 2018; 7:E77. [PMID: 29757214 PMCID: PMC5977097 DOI: 10.3390/foods7050077] [Citation(s) in RCA: 57] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2018] [Revised: 05/09/2018] [Accepted: 05/10/2018] [Indexed: 11/25/2022] Open
Abstract
Despite recent interest in microbial communities of fermented foods, there has been little inquiry into the bacterial community dynamics of sauerkraut, one of the world’s oldest and most prevalent fermented foods. In this study, we utilize 16S rRNA amplicon sequencing to profile the microbial community of naturally fermented sauerkraut throughout the fermentation process while also analyzing the bacterial communities of the starting ingredients and the production environment. Our results indicate that the sauerkraut microbiome is rapidly established after fermentation begins and that the community is stable through fermentation and packaging for commercial sale. Our high-throughput analysis is in agreement with previous studies that utilized traditional microbiological assessments but expands the identified taxonomy. Additionally, we find that the microbial communities of the starting ingredients and the production facility environment exhibit low relative abundance of the lactic acid bacteria that dominate fermented sauerkraut.
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Affiliation(s)
- Michelle A Zabat
- Department of Molecular Microbiology and Immunology, Division of Biology and Medicine, Brown University, Providence, RI 02912, USA.
| | - William H Sano
- Department of Molecular Microbiology and Immunology, Division of Biology and Medicine, Brown University, Providence, RI 02912, USA.
| | - Jenna I Wurster
- Department of Molecular Microbiology and Immunology, Division of Biology and Medicine, Brown University, Providence, RI 02912, USA.
| | - Damien J Cabral
- Department of Molecular Microbiology and Immunology, Division of Biology and Medicine, Brown University, Providence, RI 02912, USA.
| | - Peter Belenky
- Department of Molecular Microbiology and Immunology, Division of Biology and Medicine, Brown University, Providence, RI 02912, USA.
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Zabat MA, Sano WH, Cabral DJ, Wurster JI, Belenky P. The impact of vegan production on the kimchi microbiome. Food Microbiol 2018; 74:171-178. [PMID: 29706333 DOI: 10.1016/j.fm.2018.04.001] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2018] [Accepted: 04/03/2018] [Indexed: 02/01/2023]
Abstract
Despite previous inquiry into the fermentative bacterial community of kimchi, there has been little insight into the impacts of starting ingredients on the establishment and dynamics of the microbial community. Recently some industrial producers have begun to utilize vegan production methods that omit fermented seafood ingredients. The community-level impacts of this change are unknown. In this study, we investigated the differences in the taxonomic composition of the microbial communities of non-vegan kimchi and vegan kimchi prepared through quick fermentation at room temperature. In addition to tracking the community dynamics over the fermentation process, we looked at the impact of the constituent ingredients and the production facility environment on the microbial community of fermenting kimchi. Our results indicate that the bacterial community of the prepared vegan product closely mirrors the progression and final structure of the non-vegan final product. We also found that room temperature-fermented kimchi differs minimally from more traditional cold-fermented kimchi. Finally, we found that the bacterial community of the starting ingredients show a low relative abundance of the lactic acid bacteria in fermented kimchi, whereas the production facility is dominated by these bacteria.
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Affiliation(s)
- Michelle A Zabat
- Department of Molecular Microbiology and Immunology, Division of Biology and Medicine, Brown University, Providence, RI, 02912, USA
| | - William H Sano
- Department of Molecular Microbiology and Immunology, Division of Biology and Medicine, Brown University, Providence, RI, 02912, USA
| | - Damien J Cabral
- Department of Molecular Microbiology and Immunology, Division of Biology and Medicine, Brown University, Providence, RI, 02912, USA
| | - Jenna I Wurster
- Department of Molecular Microbiology and Immunology, Division of Biology and Medicine, Brown University, Providence, RI, 02912, USA
| | - Peter Belenky
- Department of Molecular Microbiology and Immunology, Division of Biology and Medicine, Brown University, Providence, RI, 02912, USA.
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Seo SH, Park SE, Kim EJ, Lee KI, Na CS, Son HS. A GC-MS based metabolomics approach to determine the effect of salinity on Kimchi. Food Res Int 2018; 105:492-498. [DOI: 10.1016/j.foodres.2017.11.069] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2017] [Revised: 11/23/2017] [Accepted: 11/25/2017] [Indexed: 10/18/2022]
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Son SH, Jeon HL, Jeon EB, Lee NK, Park YS, Kang DK, Paik HD. Potential probiotic Lactobacillus plantarum Ln4 from kimchi: Evaluation of β-galactosidase and antioxidant activities. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.07.018] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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In vitro characterization of Lactobacillus brevis KU15006, an isolate from kimchi, reveals anti-adhesion activity against foodborne pathogens and antidiabetic properties. Microb Pathog 2017; 112:135-141. [DOI: 10.1016/j.micpath.2017.09.053] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2017] [Revised: 09/26/2017] [Accepted: 09/26/2017] [Indexed: 11/18/2022]
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Kwon YS, Park YK, Chang HJ, Ju SY. Relationship Between Plant Food (Fruits, Vegetables, and Kimchi) Consumption and the Prevalence of Rhinitis Among Korean Adults: Based on the 2011 and 2012 Korea National Health and Nutrition Examination Survey Data. J Med Food 2017; 19:1130-1140. [PMID: 27982757 DOI: 10.1089/jmf.2016.3760] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023] Open
Abstract
The aim of the current study was to analyze the relationship between plant food (fruits, vegetables, and kimchi) and the prevalence of rhinitis among Korean adults using data from the 2011 and 2012 Korea National Health and Nutrition Examination Survey. A total of 7494 subjects aged from 19 to 64 years participated in a rhinitis morbidity survey, health behavior interview, and 24-h dietary recall test. Individuals with energy intakes less than 500 kcal or more than 5000 kcal were excluded. The results showed that kimchi intake was inversely associated with the prevalence of rhinitis. The prevalence of rhinitis decreased with increasing kimchi consumption. The quintile 4 (range of kimchi intake: 108.0-180.0 g) groups, compared with the reference of quintile 1 (0-23.7 g), showed a decrease of 18.9% (odds ratio [OR] = 0.811, 95% confidence interval [CI] = 0.672-0.979) in Model 4. In conclusion, consumption of kimchi lowers the risk of rhinitis, suggesting that its use should be encouraged among the Korean population.
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Affiliation(s)
- Yong-Suk Kwon
- 1 Research Institute of Natural Science, Sangmyung University , Seoul, Korea
| | - Yoo-Kyung Park
- 2 Department of Medical Nutrition, Graduate School of East-West Medical Science, Kyung Hee University , Yongin, Korea
| | - Hye-Ja Chang
- 3 Department of Food Science and Nutrition, Dankook University , Cheonan, Korea
| | - Se-Young Ju
- 3 Department of Food Science and Nutrition, Dankook University , Cheonan, Korea
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Ricci A, Allende A, Bolton D, Chemaly M, Davies R, Girones R, Herman L, Koutsoumanis K, Lindqvist R, Nørrung B, Robertson L, Ru G, Sanaa M, Simmons M, Skandamis P, Snary E, Speybroeck N, Ter Kuile B, Threlfall J, Wahlström H, Cocconcelli PS, Klein G, Prieto Maradona M, Querol A, Peixe L, Suarez JE, Sundh I, Vlak JM, Aguilera-Gómez M, Barizzone F, Brozzi R, Correia S, Heng L, Istace F, Lythgo C, Fernández Escámez PS. Scientific Opinion on the update of the list of QPS-recommended biological agents intentionally added to food or feed as notified to EFSA. EFSA J 2017; 15:e04664. [PMID: 32625421 PMCID: PMC7010101 DOI: 10.2903/j.efsa.2017.4664] [Citation(s) in RCA: 87] [Impact Index Per Article: 12.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022] Open
Abstract
EFSA is requested to assess the safety of a broad range of biological agents in the context of notification for market authorisation as sources of food and feed additives, food enzymes and plant protection products. The qualified presumption of safety (QPS) assessment was developed to provide a harmonised generic pre-assessment to support safety risk assessments performed by EFSA's scientific Panels. The safety of unambiguously defined biological agents (at the highest taxonomic unit appropriate for the purpose for which an application is intended), and the completeness of the body of knowledge are assessed. Identified safety concerns for a taxonomic unit are, where possible and reasonable in number, reflected as 'qualifications' in connection with a recommendation for a QPS status. The list of QPS recommended biological agents was reviewed and updated in the current opinion and therefore becomes the valid list. The 2016 update reviews previously assessed microorganisms including bacteria, yeasts and viruses used for plant protection purposes following an Extensive Literature Search strategy. The taxonomic units related to the new notifications received since the 2013 QPS opinion, were periodically evaluated for a QPS status and the results published as Statements of the BIOHAZ Panel. Carnobacterium divergens, Lactobacillus diolivorans, Microbacterium imperiale, Pasteuria nishizawae, Pediococcus parvulus, Bacillus flexus, Bacillus smithii, Xanthomonas campestris and Candida cylindracea were recommended for the QPS list. All taxonomic units previously recommended for the 2013 QPS list had their status reconfirmed as well their qualifications with the exception of Pasteuria nishizawae for which the qualification was removed. The exclusion of filamentous fungi and enterococci from the QPS evaluations was reconsidered but monitoring will be maintained and the status will be re-evaluated in the next QPS Opinion update. Evaluation of bacteriophages should remain as a case-by-case procedure and should not be considered for QPS status.
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Park S, Ji Y, Park H, Lee K, Park H, Beck BR, Shin H, Holzapfel WH. Evaluation of functional properties of lactobacilli isolated from Korean white kimchi. Food Control 2016. [DOI: 10.1016/j.foodcont.2016.04.037] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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Hwang ES, Kim HS, Kim SH, Ko HJ, Lee MY, Yoon EK. Quality and sensory characteristics of commercial kimchi according to sodium contents. ACTA ACUST UNITED AC 2016. [DOI: 10.9721/kjfst.2016.48.5.413] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Shin J, Yoon KB, Jeon DY, Oh SS, Oh KH, Chung GT, Kim SW, Cho SH. Consecutive Outbreaks of Enterotoxigenic Escherichia coli O6 in Schools in South Korea Caused by Contamination of Fermented Vegetable Kimchi. Foodborne Pathog Dis 2016; 13:535-543. [PMID: 27557346 DOI: 10.1089/fpd.2016.2147] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
BACKGROUND Two outbreaks of gastroenteritis occurred in South Korea, affecting a middle school in the Jeollanam-do province in 2013 (Outbreak 1) and 10 schools in the Incheon province in 2014 (Outbreak 2). We investigated the outbreaks to identify the pathogen and mode of transmission. METHODS A retrospective cohort study was conducted in the Outbreak 1; and case-control studies were performed for the Outbreak 2. Samples from students, environments, and preserved food items were collected and pulsed-field gel electrophoresis (PFGE) was conducted to identify strains of pathogen. RESULTS We identified 167 and 1022 students who met the case definition (≥3 loose stools in any 24-h period) in the Outbreaks 1 and 2, respectively. The consumption of cabbage kimchi and young radish kimchi were significantly associated with the illness. Adjusted odds ratios of kimchi were 2.62-11.74. In the Outbreak 1, cabbage kimchi was made and consumed in the school restaurant and in the Outbreak 2, young radish kimchi was supplied by food company X and distributed to all the 10 schools in the Incheon province. Enterotoxigenic Escherichia coli (ETEC) O6 was isolated from fecal samples in 375 cases (33.9%) and from kimchi samples. PFGE patterns of the outbreak strains isolated from cases and food were indistinguishable in each outbreak. CONCLUSION The suspected food vehicle in these two consecutive outbreaks was kimchi contaminated with ETEC O6. We recommend continued monitoring and stricter sanitation requirements for the food supply process in Korea, especially in relation to kimchi.
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Affiliation(s)
- Jaeseung Shin
- 1 Division of Epidemic Intelligence Service, Korea Centers for Disease Control and Prevention , Cheongju, Republic of Korea
| | - Ki-Bok Yoon
- 2 Division of Microbiology, Jeollanam-do Institute of Public Health and Environment , Gwangju, Republic of Korea
| | - Doo-Young Jeon
- 2 Division of Microbiology, Jeollanam-do Institute of Public Health and Environment , Gwangju, Republic of Korea
| | - Sung-Suk Oh
- 3 Division of Microbiology, Incheon Research Institute of Public Health and Environment , Incheon, Republic of Korea
| | - Kyung-Hwan Oh
- 4 Division of Enteric Diseases, Center for Infectious Diseases, Korea National Institute of Health , Cheongju, Republic of Korea
| | - Gyung Tae Chung
- 4 Division of Enteric Diseases, Center for Infectious Diseases, Korea National Institute of Health , Cheongju, Republic of Korea
| | - Seung Woo Kim
- 1 Division of Epidemic Intelligence Service, Korea Centers for Disease Control and Prevention , Cheongju, Republic of Korea
| | - Seung-Hak Cho
- 4 Division of Enteric Diseases, Center for Infectious Diseases, Korea National Institute of Health , Cheongju, Republic of Korea
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Lee YG, Cho JY, Kim YM, Moon JH. Change in Flavonoid Composition and Antioxidative Activity during Fermentation of Onion (Allium cepa L.) by Leuconostoc mesenteroides with Different Salt Concentrations. J Food Sci 2016; 81:C1385-93. [PMID: 27175820 DOI: 10.1111/1750-3841.13329] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2015] [Revised: 03/20/2016] [Accepted: 04/05/2016] [Indexed: 01/16/2023]
Abstract
The aim of this study is to investigate the change in flavonoid composition and antioxidative activity during fermentation of onion (Allium cepa L.) by Leuconostoc mesenteroides with different NaCl concentrations. In order to qualify and quantify the flavonoids during fermentation of onion, 7 flavonoids, [quercetin 3,7-O-β-d-diglucopyranoside (Q3,7G), quercetin 3,4'-O-β-d-diglucopyranoside (Q3,4'G), quercetin 3-O-β-d-glucopyranoside (Q3G), quercetin 4'-O-β-d-glucopyranoside (Q4'G), isorhamnetin 3-O-β-d-glucopyranoside (IR3G), quercetin (Q), and isorhamnetin (IR)], were isolated and identified from onion. During fermentation, the contents of flavonoid glucosides (Q3,7G, Q3,4'G, Q3G, Q4'G, and IR3G) gradually decreased, whereas the contents of flavonoid aglycones (Q, IR) gradually increased. Decline rates of the flavonoid glucosides increased with the addition of L. mesenteroides. Furthermore, the activity of β-glucosidase, which is produced by L. mesenteroides, is dose-dependently inhibited with different NaCl concentrations during fermentation. The presence of L. mesenteroides enhanced the antioxidative activity of onion as demonstrated using the 1,1-diphenyl-2-picrylhydrazyl, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid), and reducing power assays. The enhancement of antioxidative activity was considered because the content of flavonoid aglycones increased during fermentation. However, the addition of NaCl may decrease the antioxidative activity; we surmise that this phenomenon occurs because of the inhibition of β-glucosidase by NaCl. Therefore, we conclude that the addition of NaCl may be useful for the regulation of antioxidative activity via the control of β-glucosidase action, during the fermentation of flavonoid glucoside-rich foods.
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Affiliation(s)
- Yu Geon Lee
- Authors are with Dept. of Food Science and Technology, Functional Food Research Center, and BK21 Plus Program, Chonnam National Univ, 77 Yongbongro, Gwangju, 61186, South Korea
| | - Jeong-Yong Cho
- Authors are with Dept. of Food Science and Technology, Functional Food Research Center, and BK21 Plus Program, Chonnam National Univ, 77 Yongbongro, Gwangju, 61186, South Korea
| | - Young-Min Kim
- Authors are with Dept. of Food Science and Technology, Functional Food Research Center, and BK21 Plus Program, Chonnam National Univ, 77 Yongbongro, Gwangju, 61186, South Korea
| | - Jae-Hak Moon
- Authors are with Dept. of Food Science and Technology, Functional Food Research Center, and BK21 Plus Program, Chonnam National Univ, 77 Yongbongro, Gwangju, 61186, South Korea
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35
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Tamang JP, Shin DH, Jung SJ, Chae SW. Functional Properties of Microorganisms in Fermented Foods. Front Microbiol 2016; 7:578. [PMID: 27199913 PMCID: PMC4844621 DOI: 10.3389/fmicb.2016.00578] [Citation(s) in RCA: 231] [Impact Index Per Article: 28.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2016] [Accepted: 04/08/2016] [Indexed: 12/25/2022] Open
Abstract
Fermented foods have unique functional properties imparting some health benefits to consumers due to presence of functional microorganisms, which possess probiotics properties, antimicrobial, antioxidant, peptide production, etc. Health benefits of some global fermented foods are synthesis of nutrients, prevention of cardiovascular disease, prevention of cancer, gastrointestinal disorders, allergic reactions, diabetes, among others. The present paper is aimed to review the information on some functional properties of the microorganisms associated with fermented foods and beverages, and their health-promoting benefits to consumers.
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Affiliation(s)
- Jyoti P. Tamang
- Department of Microbiology, School of Life Sciences, Sikkim UniversityGangtok, India
| | - Dong-Hwa Shin
- Shindonghwa Food Research InstituteJeonju, South Korea
- Clinical Trial Center for Functional Foods, Chonbuk National University HospitalJeonju, South Korea
| | - Su-Jin Jung
- Clinical Trial Center for Functional Foods, Chonbuk National University HospitalJeonju, South Korea
| | - Soo-Wan Chae
- Clinical Trial Center for Functional Foods, Chonbuk National University HospitalJeonju, South Korea
- Division of Pharmacology, Chonbuk National University Medical SchoolJeonju, South Korea
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Kim EK, Ha AW, Choi EO, Ju SY. Analysis of Kimchi, vegetable and fruit consumption trends among Korean adults: data from the Korea National Health and Nutrition Examination Survey (1998-2012). Nutr Res Pract 2015; 10:188-97. [PMID: 27087903 PMCID: PMC4819130 DOI: 10.4162/nrp.2016.10.2.188] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2015] [Revised: 11/16/2015] [Accepted: 11/23/2015] [Indexed: 01/08/2023] Open
Abstract
BACKGROUND/OBJECTIVES The purpose of this study is to analyze daily kimchi, vegetable and fruit consumption by general characteristics and vegetable and fruit consumption from 1998 to 2012 by the Korean population based on the data of the KNHANES (Korea National Health and Nutrition Examination Survey). SUBJECTS/METHODS This study is based on the 1998-2012 KNHNES. Analysis data on 54,700 subjects aged 19 years and older were obtained from health behavior interviews and the 24-hour dietary recall method. RESULTS Daily kimchi consumption and portion size of kimchi decreased significantly from 1998 to 2012 (adjusted P for trend < 0.0001). Meanwhile, daily consumption of both non-salted vegetable and fruit with and without kimchi did not significantly change between 1998 and 2012. Reduced consumption of kimchi, non-salted vegetable, and fruit was observed for both genders as well as daily meal episodes and cooking locations. Male and female subjects with insufficient non-salted vegetable and fruit intake were increased 1.4 times and 1.3 times, respectively, in 2012 than 1998. All subjects consumed at least 400 g/day of non-salted vegetable, fruit, and kimchi in each survey year, although they consumed insufficient amounts (< 400 g/day) of non-salted vegetable and fruit without kimchi. CONCLUSIONS Since Koreans generally consume high amounts of fermented vegetables, including kimchi, total vegetables and fruit. Consumption of these foods by the Korean adult population reached 400 g, which is the recommended intake of the WCRF/AICR. Based on this result, it is necessary to promote consumption of kimchi in the Korean population and research the development of low sodium kimchi in the future.
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Affiliation(s)
- Eun-Kyung Kim
- Department of Nutritional Science and Food Management, Ewha Womans University, Seoul 03760, Korea
| | - Ae-Wha Ha
- Department of Food science and Nutrition, Dankook University, 126, Jukjeon-ro, Suji-gu, Yongin 16890, Korea
| | - Eun-Ok Choi
- World Institute of Kimchi, Gwangju 61755, Korea
| | - Se-Young Ju
- Department of Food science and Nutrition, Dankook University, 126, Jukjeon-ro, Suji-gu, Yongin 16890, Korea
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Jeong DW, Lee JH. Antibiotic resistance, hemolysis and biogenic amine production assessments of Leuconostoc and Weissella isolates for kimchi starter development. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.07.031] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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Won YG, Yu HH, Chang YH, Hwang HJ. Lactic Acid Bacterial Starter Culture with Antioxidant andγ-Aminobutyric Acid Biosynthetic Activities Isolated from Flatfish-SikhaeFermentation. J Med Food 2015; 18:1371-9. [DOI: 10.1089/jmf.2015.3458] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
Affiliation(s)
- Yeong Geol Won
- Department of Food and Biotechnology, Korea University, Sejong, Korea
| | - Hyun-Hee Yu
- Department of Food and Biotechnology, Korea University, Sejong, Korea
| | - Young-Hyo Chang
- Korean Collection for Type Cultures, Korea Research Institute of Bioscience and Biotechnology, Daejeon, Korea
| | - Han-Joon Hwang
- Department of Food and Biotechnology, Korea University, Sejong, Korea
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Damodharan K, Palaniyandi SA, Yang SH, Suh JW. In vitro probiotic characterization ofLactobacillusstrains from fermented radish and their anti-adherence activity against enteric pathogens. Can J Microbiol 2015; 61:837-50. [DOI: 10.1139/cjm-2015-0311] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
In this study, we evaluated the probiotic properties of Lactobacillus plantarum, Lactobacillus pentosus, and Lactobacillus fermentum strains isolated from fermented radish. All the strains survived the simulated oro-gastrointestinal transit condition and showed significantly higher adherence to Caco-2 cells compared with the probiotic strain Lactobacillus rhamnosus GG. The strains showed broad-spectrum antimicrobial activity, autoaggregation, and coaggregation capacity with pathogens. Furthermore, the Lactobacillus strains inhibited the adherence of Yersinia enterocolitica subsp. enterocolitica, Shigella boydii, and Salmonella choleraesuis to the Caco-2 cell line. The strains possessed bile salt hydrolase activity and their cholesterol-lowering activity in vitro was above 50% in the presence of bile. Strains of L. plantarum and L. pentosus possessed the plantaricin-encoding plnEF gene. In addition, the Lactobacillus strains maintained about 80% cell viability after freeze–drying in the presence of a combination of 5% skim milk and 5% maltodextrin as cryoprotectant, and 70% recovery of cell viability was observed in the absence of any cryoprotectant.
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Affiliation(s)
- Karthiyaini Damodharan
- Center for Nutraceutical and Pharmaceutical Materials, College of Natural Science, Myongji University, Cheoin-gu, Yongin, Gyeonggi-Do 449-728, South Korea
- Division of Bioscience and Bioinformatics, College of Natural Science, Myongji University, Cheoin-gu, Yongin, Gyeonggi-Do 449-728, South Korea
| | - Sasikumar Arunachalam Palaniyandi
- Center for Nutraceutical and Pharmaceutical Materials, College of Natural Science, Myongji University, Cheoin-gu, Yongin, Gyeonggi-Do 449-728, South Korea
- Interdisciplinary Program of Biomodulation, College of Natural Science, Myongji University, Cheoin-gu, Yongin, Gyeonggi-Do 449-728, South Korea
| | - Seung Hwan Yang
- Center for Nutraceutical and Pharmaceutical Materials, College of Natural Science, Myongji University, Cheoin-gu, Yongin, Gyeonggi-Do 449-728, South Korea
- Interdisciplinary Program of Biomodulation, College of Natural Science, Myongji University, Cheoin-gu, Yongin, Gyeonggi-Do 449-728, South Korea
| | - Joo-Won Suh
- Center for Nutraceutical and Pharmaceutical Materials, College of Natural Science, Myongji University, Cheoin-gu, Yongin, Gyeonggi-Do 449-728, South Korea
- Division of Bioscience and Bioinformatics, College of Natural Science, Myongji University, Cheoin-gu, Yongin, Gyeonggi-Do 449-728, South Korea
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40
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Lee NK, Kim SY, Han KJ, Eom SJ, Paik HD. Probiotic potential of Lactobacillus strains with anti-allergic effects from kimchi for yogurt starters. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.02.028] [Citation(s) in RCA: 54] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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41
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Probiotic Properties of Lactic Acid Bacteria Isolated from Water-Buffalo Mozzarella Cheese. Probiotics Antimicrob Proteins 2014; 6:141-56. [DOI: 10.1007/s12602-014-9166-2] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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42
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Preliminary evaluation of probiotic properties of Lactobacillus strains isolated from Sardinian dairy products. BIOMED RESEARCH INTERNATIONAL 2014; 2014:286390. [PMID: 25054135 PMCID: PMC4099116 DOI: 10.1155/2014/286390] [Citation(s) in RCA: 73] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/25/2014] [Revised: 05/29/2014] [Accepted: 06/11/2014] [Indexed: 01/01/2023]
Abstract
Twenty-three Lactobacillus strains of dairy origin were evaluated for some functional properties relevant to their use as probiotics. A preliminary subtractive screening based on the abilities to inhibit the growth of microbial pathogens and hydrolyze conjugated bile salts was applied, and six strains were selected for further characterization including survival under gastrointestinal environmental conditions, adhesion to gut epithelial tissue, enzymatic activity, and some safety properties. All selected strains maintained elevated cell numbers under conditions simulating passage through the human gastrointestinal tract, well comparable to the values obtained for the probiotic strain Lactobacillus rhamnosus GG, and were able to adhere to Caco-2 cells to various extents (from 3 to 20%). All strains exhibited high aminopeptidase, and absent or very low proteolytic and strong β-galactosidase activities; none was found to be haemolytic or to produce biogenic amines and all were susceptible to tetracycline, chloramphenicol, erythromycin, ampicillin, and amoxicillin/clavulanic acid. Our results indicate that the Lactobacillus strains analyzed could be considered appropriate probiotic candidates, due to resistance to GIT simulated conditions, antimicrobial activity, adhesion to Caco-2 cell-line, and absence of undesirable properties. They could be used as adjunct cultures for contributing to the quality and health related functional properties of dairy products.
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Kimchi microflora: history, current status, and perspectives for industrial kimchi production. Appl Microbiol Biotechnol 2014; 98:2385-93. [DOI: 10.1007/s00253-014-5513-1] [Citation(s) in RCA: 150] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2013] [Revised: 12/24/2013] [Accepted: 12/28/2013] [Indexed: 10/25/2022]
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