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Coronas R, Zara G, Gallo A, Rocchetti G, Lapris M, Petretto GL, Zara S, Fancello F, Mannazzu I. Propionibacteria as promising tools for the production of pro-bioactive scotta: a proof-of-concept study. Front Microbiol 2023; 14:1223741. [PMID: 37588883 PMCID: PMC10425813 DOI: 10.3389/fmicb.2023.1223741] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2023] [Accepted: 07/10/2023] [Indexed: 08/18/2023] Open
Abstract
Dairy propionibacteria are Gram positive Actinomycetota, routinely utilized as starters in Swiss type cheese making and highly appreciated for their probiotic properties and health promoting effects. In this work, within the frame of a circular economy approach, 47 Propionibacterium and Acidipropionibacterium spp. were isolated from goat cheese and milk, and ewe rumen liquor, and characterized in view of their possible utilization for the production of novel pro-bioactive food and feed on scotta, a lactose rich substrate and one of the main by-products of the dairy industry. The evaluation of the Minimum Inhibitory Concentration (MIC) of 13 among the most common antibiotics in clinical practice revealed a general susceptibility to ampicillin, gentamycin, streptomycin, vancomycin, chloramphenicol, and clindamycin while confirming a lower susceptibility to aminoglycosides and ciprofloxacin. Twenty-five isolates, that proved capable of lactose utilization as the sole carbon source, were then characterized for functional and biotechnological properties. Four of them, ascribed to Propionibacterium freudenreichii species, and harboring resistance to bile salts (growth at 0.7-1.56 mM of unconjugated bile salts), acid stress (>80% survival after 1 h at pH 2), osmostress (growth at up to 6.5% NaCl) and lyophilization (survival rate > 80%), were selected and inoculated in scotta. On this substrate the four isolates reached cell densities ranging from 8.11 ± 0.14 to 9.45 ± 0.06 Log CFU mL-1 and proved capable of producing different vitamin B9 vitamers after 72 h incubation at 30°C. In addition, the semi-quantitative analysis following the metabolomics profiling revealed a total production of cobalamin derivatives (vitamin B12) in the range 0.49-1.31 mg L-1, thus suggesting a full activity of the corresponding biosynthetic pathways, likely involving a complex interplay between folate cycle and methylation cycle required in vitamin B12 biosynthesis. These isolates appear interesting candidates for further ad-hoc investigation regarding the production of pro-bioactive scotta.
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Affiliation(s)
- Roberta Coronas
- Department of Agricultural Sciences, University of Sassari, Sassari, Italy
| | - Giacomo Zara
- Department of Agricultural Sciences, University of Sassari, Sassari, Italy
| | - Antonio Gallo
- Department of Animal Science, Food and Nutrition (DIANA), Faculty of Agricultural, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Gabriele Rocchetti
- Department of Animal Science, Food and Nutrition (DIANA), Faculty of Agricultural, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Marco Lapris
- Department of Animal Science, Food and Nutrition (DIANA), Faculty of Agricultural, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | | | - Severino Zara
- Department of Agricultural Sciences, University of Sassari, Sassari, Italy
| | - Francesco Fancello
- Department of Agricultural Sciences, University of Sassari, Sassari, Italy
| | - Ilaria Mannazzu
- Department of Agricultural Sciences, University of Sassari, Sassari, Italy
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2
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Chamlagain B, Peltonen L, Edelmann M, Ramos-Diaz JM, Kemppinen A, Jouppila K, Varmanen P, Piironen V. Bioaccessibility of vitamin B12 synthesized by Propionibacterium freudenreichii and from products made with fermented wheat bran extract. Curr Res Food Sci 2021; 4:499-502. [PMID: 34382008 PMCID: PMC8340120 DOI: 10.1016/j.crfs.2021.07.009] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2021] [Revised: 07/23/2021] [Accepted: 07/23/2021] [Indexed: 12/29/2022] Open
Abstract
The bioaccessibility of vitamin B12 (B12) in plant-based products fortified using wheat bran extract fermented with B12-producing food-grade Propionibacterium freudenreichii was studied by applying a standard static in vitro model. At first, a culture of P. freudenreichii, fresh or heat-treated, was subjected to in vitro assays. Then, food ingredients or products were evaluated for their in vitro bioaccessibility: spray-dried wheat bran extract powder, pasta made with an extruder using fermented bran extract and breads made with spray-dried powder or with added cyanocobalamin. B12 bioaccessibility from the fresh P. freudenreichii culture was only ca. 53%, which, when heated, increased to 73%. The bioaccessibility of B12 from the food products varied from 75% (spray-dried powder) to 95% (breads). B12 from the fortified bread was as bioaccessible as from the bread made with added cyanocobalamin (99%). The in vitro results suggest that B12 synthesized by P. freudenreichii, when fortified in the studied cereal-based products, is largely bioaccessible and could be available for absorption. Plant-based products fortified using fermentation with P. freudenreichii could thus be considered excellent sources of bioaccessible B12.
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Affiliation(s)
- Bhawani Chamlagain
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, FI, 00014, University of Helsinki, Finland
| | - Liisa Peltonen
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, FI, 00014, University of Helsinki, Finland
| | - Minnamari Edelmann
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, FI, 00014, University of Helsinki, Finland
| | - Jose Martin Ramos-Diaz
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, FI, 00014, University of Helsinki, Finland
| | - Asmo Kemppinen
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, FI, 00014, University of Helsinki, Finland
| | - Kirsi Jouppila
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, FI, 00014, University of Helsinki, Finland
| | - Pekka Varmanen
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, FI, 00014, University of Helsinki, Finland
| | - Vieno Piironen
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, FI, 00014, University of Helsinki, Finland
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Piwowarek K, Lipińska E, Hać-Szymańczuk E, Kieliszek M, Kot AM. Sequencing and Analysis of the Genome of Propionibacterium Freudenreichii T82 Strain: Importance for Industry. Biomolecules 2020; 10:E348. [PMID: 32102319 PMCID: PMC7072396 DOI: 10.3390/biom10020348] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2020] [Revised: 02/11/2020] [Accepted: 02/20/2020] [Indexed: 01/12/2023] Open
Abstract
The genome of Propionibacterium freudenreichii ssp. freudenreichii T82, which has a chromosome containing 2,585,340 nucleotides with 67.3% GC content (guanine-cytosine content), is described in this paper. The total number of genes is 2308, of which 2260 are protein-coding genes and 48 are RNA genes. According to the genome analysis and the obtained results, the T82 strain can produce various compounds such as propionic acid, trehalose, glycogen, and B group vitamins (e.g., B6, B9, and B12). From protein-coding sequences (CDSs), genes related to stress adaptation, biosynthesis, metabolism, transport, secretion, and defense machinery were detected. In the genome of the T82 strain, sequences corresponding to the CRISPR loci (Clustered Regularly Interspaced Short Palindromic Repeats), antibiotic resistance, and restriction-modification system were found.
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Affiliation(s)
- Kamil Piwowarek
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159 c, 02-776 Warsaw, Poland; (E.L.); (E.H.-S.); (M.K.); (A.M.K.)
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Yerlikaya O, Akpinar A, Saygili D, Karagozlu N. Incorporation of
Propionibacterium shermanii
subsp.
freudenreichii
in probiotic dairy drink production: physicochemical, rheological, microbiological and sensorial properties. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12666] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Oktay Yerlikaya
- Department of Dairy Technology Faculty of Agriculture Ege University Bornova‐Izmir 35100Turkey
| | - Asli Akpinar
- Department of Food Engineering Faculty of Engineering Manisa Celal Bayar University Yunusemre‐Manisa 45140Turkey
| | - Derya Saygili
- Culinary Program Izmir Kavram Vocational School Konak‐Izmir Turkey
| | - Nural Karagozlu
- Department of Food Engineering Faculty of Engineering Manisa Celal Bayar University Yunusemre‐Manisa 45140Turkey
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Yerlikaya O, Akbulut N. In vitro
characterisation of probiotic properties of
Enterococcus faecium
and
Enterococcus durans
strains isolated from raw milk and traditional dairy products. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12645] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Oktay Yerlikaya
- Department of Dairy Technology, Faculty of Agriculture Ege University 35100Bornova-İzmir Turkey
| | - Necati Akbulut
- Department of Dairy Technology, Faculty of Agriculture Ege University 35100Bornova-İzmir Turkey
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Lactate Metabolism Is Strongly Modulated by Fecal Inoculum, pH, and Retention Time in PolyFermS Continuous Colonic Fermentation Models Mimicking Young Infant Proximal Colon. mSystems 2019; 4:4/4/e00264-18. [PMID: 31138674 PMCID: PMC6538849 DOI: 10.1128/msystems.00264-18] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
Abstract
The metabolism of lactate impacts infant gut health and may lead to acute accumulation of lactate and/or H2 associated with pain and crying of colicky infants. Because gut microbiota studies are limited due to ethical and safety concerns, in vitro fermentation models were developed as powerful tools to assess effects of environmental conditions on the gut microbiota. In this study, we established a continuous colonic fermentation model (PolyFermS), inoculated with immobilized fecal microbiota and mimicking the proximal colon of 2-month-old infants. We investigated the effects of pH and retention time (RT) on lactate metabolism and of lactate-utilizing bacteria (LUB) exhibiting little or no H2 production. We observed that a drop in pH from 6.0 to 5.0 increased the number of lactate-producing bacteria (LPB) and decreased LUB concomitantly with lactate accumulation. Increasing RT from 5 to 10 h at pH 5.0 resulted in complete lactate consumption associated with increased LUB. Supplementation with dl-lactate (60 mM) to mimic lactate accumulation promoted propionate and butyrate production with no effect on acetate production. We further demonstrated that lactate-utilizing Propionibacterium avidum was able to colonize the reactors 4 days after spiking, suggesting its ability to compete with other lactate-utilizing bacteria producing H2 In conclusion, we showed that PolyFermS is a suitable model for mimicking young infant colonic microbiota. We report for the first time pH and RT as strong drivers for composition and metabolic activity of infant gut microbiota, especially for the metabolism of lactate, which is a key intermediate product for ecology and infant health.IMPORTANCE The metabolism of lactate is important for infant gut health and may lead to acute lactate and/or H2 accumulation, pain, and crying as observed in colicky infants. Functional human studies often faced ethical challenges due to invasive medical procedures; thus, in this study, we implemented PolyFermS fermentation models to mimic the infant proximal colon, which were inoculated with immobilized fecal microbiota of two 2-month-old infants. We investigated the impact of pH, retention time, and accumulation of dl-lactate on microbiota composition and metabolic activity. We found that a drop in pH from 6.0 to 5.0 led to increased LPB and decreased LUB concomitantly with lactate accumulation. Increasing the RT resulted in complete lactate consumption associated with increased LUB. Our data highlight for the first time the impact of key abiotic factors on the metabolism of lactate, which is an important intermediate product for ecology and infant health.
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7
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Piwowarek K, Lipińska E, Hać-Szymańczuk E, Kieliszek M, Ścibisz I. Propionibacterium spp.-source of propionic acid, vitamin B12, and other metabolites important for the industry. Appl Microbiol Biotechnol 2018; 102:515-538. [PMID: 29167919 PMCID: PMC5756557 DOI: 10.1007/s00253-017-8616-7] [Citation(s) in RCA: 85] [Impact Index Per Article: 14.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2017] [Revised: 10/31/2017] [Accepted: 11/01/2017] [Indexed: 01/09/2023]
Abstract
Bacteria from the Propionibacterium genus consists of two principal groups: cutaneous and classical. Cutaneous Propionibacterium are considered primary pathogens to humans, whereas classical Propionibacterium are widely used in the food and pharmaceutical industries. Bacteria from the Propionibacterium genus are capable of synthesizing numerous valuable compounds with a wide industrial usage. Biomass of the bacteria from the Propionibacterium genus constitutes sources of vitamins from the B group, including B12, trehalose, and numerous bacteriocins. These bacteria are also capable of synthesizing organic acids such as propionic acid and acetic acid. Because of GRAS status and their health-promoting characteristics, bacteria from the Propionibacterium genus and their metabolites (propionic acid, vitamin B12, and trehalose) are commonly used in the cosmetic, pharmaceutical, food, and other industries. They are also used as additives in fodders for livestock. In this review, we present the major species of Propionibacterium and their properties and provide an overview of their functions and applications. This review also presents current literature concerned with the possibilities of using Propionibacterium spp. to obtain valuable metabolites. It also presents the biosynthetic pathways as well as the impact of the genetic and environmental factors on the efficiency of their production.
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Affiliation(s)
- Kamil Piwowarek
- Department of Biotechnology, Microbiology and Food Evaluation, Division of Food Biotechnology and Microbiology, Faculty of Food Sciences, Warsaw University of Life Sciences SGGW (WULS-SGGW), Nowoursynowska 159c Street, 02-776, Warsaw, Poland.
| | - Edyta Lipińska
- Department of Biotechnology, Microbiology and Food Evaluation, Division of Food Biotechnology and Microbiology, Faculty of Food Sciences, Warsaw University of Life Sciences SGGW (WULS-SGGW), Nowoursynowska 159c Street, 02-776, Warsaw, Poland
| | - Elżbieta Hać-Szymańczuk
- Department of Biotechnology, Microbiology and Food Evaluation, Division of Food Biotechnology and Microbiology, Faculty of Food Sciences, Warsaw University of Life Sciences SGGW (WULS-SGGW), Nowoursynowska 159c Street, 02-776, Warsaw, Poland
| | - Marek Kieliszek
- Department of Biotechnology, Microbiology and Food Evaluation, Division of Food Biotechnology and Microbiology, Faculty of Food Sciences, Warsaw University of Life Sciences SGGW (WULS-SGGW), Nowoursynowska 159c Street, 02-776, Warsaw, Poland
| | - Iwona Ścibisz
- Department of Food Technology, Division of Fruit and Vegetable Technology, Faculty of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159c Street, 02-776, Warsaw, Poland
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8
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Deptula P, Chamlagain B, Edelmann M, Sangsuwan P, Nyman TA, Savijoki K, Piironen V, Varmanen P. Food-Like Growth Conditions Support Production of Active Vitamin B12 by Propionibacterium freudenreichii 2067 without DMBI, the Lower Ligand Base, or Cobalt Supplementation. Front Microbiol 2017; 8:368. [PMID: 28337185 PMCID: PMC5340759 DOI: 10.3389/fmicb.2017.00368] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2017] [Accepted: 02/22/2017] [Indexed: 01/01/2023] Open
Abstract
Propionibacterium freudenreichii is a traditional dairy bacterium and a producer of short chain fatty acids (propionic and acetic acids) as well as vitamin B12. In food applications, it is a promising organism for in situ fortification with B12 vitamin since it is generally recognized as safe (GRAS) and it is able to synthesize biologically active form of the vitamin. In the present study, vitamin B12 and pseudovitamin biosynthesis by P. freudenreichii was monitored by UHPLC as a function of growth in food-like conditions using a medium mimicking cheese environment, without cobalt or 5,6-dimethylbenzimidazole (DMBI) supplementation. Parallel growth experiments were performed in industrial-type medium known to support the biosynthesis of vitamin B12. The production of other key metabolites in the two media were determined by HPLC, while the global protein production was compared by gel-based proteomics to assess the effect of growth conditions on the physiological status of the strain and on the synthesis of different forms of vitamin. The results revealed distinct protein and metabolite production, which reflected the growth conditions and the potential of P. freudenreichii for synthesizing nutritionally relevant amounts of active vitamin B12 regardless of the metabolic state of the cells.
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Affiliation(s)
- Paulina Deptula
- Department of Food and Environmental Sciences, University of Helsinki Helsinki, Finland
| | - Bhawani Chamlagain
- Department of Food and Environmental Sciences, University of Helsinki Helsinki, Finland
| | - Minnamari Edelmann
- Department of Food and Environmental Sciences, University of Helsinki Helsinki, Finland
| | - Panchanit Sangsuwan
- Department of Food and Environmental Sciences, University of Helsinki Helsinki, Finland
| | - Tuula A Nyman
- Proteomics Unit, Institute of Biotechnology, University of Helsinki Helsinki, Finland
| | - Kirsi Savijoki
- Department of Food and Environmental Sciences, University of Helsinki Helsinki, Finland
| | - Vieno Piironen
- Department of Food and Environmental Sciences, University of Helsinki Helsinki, Finland
| | - Pekka Varmanen
- Department of Food and Environmental Sciences, University of Helsinki Helsinki, Finland
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9
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Altieri C. Dairy propionibacteria as probiotics: recent evidences. World J Microbiol Biotechnol 2016; 32:172. [PMID: 27565782 DOI: 10.1007/s11274-016-2118-0] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2016] [Accepted: 07/31/2016] [Indexed: 02/06/2023]
Abstract
Nowdays there is evidence that dairy propionibacteria display probiotic properties, which as yet have been underestimated. The aim of this paper is to review the recent highlights of data representing the probiotic potential of dairy propionibacteria, studied both by general selection criteria (useful for all probiotic potentials), and by more specific and innovative approach. Dairy propionibacteria show a robust nature, that makes them able to overcome technological hurdles, allowing their future use in various fermented probiotic foods. In addition to the general selection criteria for probiotics in areas such as food safety, technological and digestive stress tolerance, many potential health benefits have been recently described for dairy propionibacteria, including, production of several active molecules and adhesion capability, that can mean a steady action in modulation of microbiota and of metabolic activity in the gut; their impact on intestinal inflammation, modulation of the immune system, potential modulation of risk factors for cancer development modulation of intestinal absorption.
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Affiliation(s)
- Clelia Altieri
- Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, via Napoli 25, 71122, Foggia, Italy.
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10
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Champagne C, Raymond Y, Guertin N, Martoni C, Jones M, Mainville I, Arcand Y. Impact of a yogurt matrix and cell microencapsulation on the survival of Lactobacillus reuteri in three in vitro gastric digestion procedures. Benef Microbes 2015; 6:753-63. [DOI: 10.3920/bm2014.0162] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The goal of this study was to assess the interaction between microencapsulation and a yogurt food matrix on the survival of Lactobacillus reuteri NCIMB 30242 in four different in vitro systems that simulate a gastric environment. The four systems were: United States Pharmacopeia (USP) solutions, a static two-step (STS) procedure which included simulated food ingredients, a constantly dynamic digestion procedure (IViDiS), as well a multi-step dynamic digestion scheme (S’IViDiS). The pH profiles of the various procedures varied between systems with acidity levels being: USP > STS > IViDiS = S’IVIDiS. Addition of a food matrix increased the pH in all systems except for the USP methodology. Microencapsulation in alginate-based gels was effective in protecting the cells in model solutions when no food ingredients were present. The stability of the probiotic culture in the in vitro gastric environments was enhanced when (1) yoghurt or simulated food ingredient were present in the medium in sufficient quantity, (2) pH was higher. The procedure-comparison data of this study will be helpful in interpreting the literature with respect to viable counts of probiotics obtained from different static or dynamic in vitro gastric systems.
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Affiliation(s)
- C.P. Champagne
- Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant, St-Hyacinthe, QC J2S 8E3, Canada
- Institute for Nutrition and Functional Foods (INAF), Laval University, Suite 1710, 2440 Boulevard Hochelaga, Québec, QC G1V 0A6, Canada
| | - Y. Raymond
- Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant, St-Hyacinthe, QC J2S 8E3, Canada
| | - N. Guertin
- Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant, St-Hyacinthe, QC J2S 8E3, Canada
| | - C.J. Martoni
- Micropharma Limited, 4200 Saint-Laurent Boulevard, 4th floor, Unit 409, Montréal, QC H2W 2R2, Canada
| | - M.L. Jones
- Micropharma Limited, 4200 Saint-Laurent Boulevard, 4th floor, Unit 409, Montréal, QC H2W 2R2, Canada
| | - I. Mainville
- Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant, St-Hyacinthe, QC J2S 8E3, Canada
| | - Y. Arcand
- Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant, St-Hyacinthe, QC J2S 8E3, Canada
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Campaniello D, Bevilacqua A, Sinigaglia M, Altieri C. Screening of Propionibacterium spp. for potential probiotic properties. Anaerobe 2015; 34:169-73. [PMID: 26079323 DOI: 10.1016/j.anaerobe.2015.06.003] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2014] [Revised: 06/10/2015] [Accepted: 06/11/2015] [Indexed: 11/30/2022]
Abstract
The main topic of this paper is the evaluation of adhesion of propionibacteria to IPEC-J2 cells and the survival at pH 2.5 and with 0.3% bile salts added, bioactivity towards pathogens and antibiotic resistance of Propionibacterium freudenreichii subsp. shermanii, Propionibacterium jensenii, Propionibacterium acidipropionici and Propionibacterium thoenii. Adhesion to IPEC-J2 cell lines was ca. 25-35% and significantly increased with CaCl2. Moreover, propionibacteria showed a reduction of cell count of ca. 0.5% at pH 2.5 after 3 h, whereas cell count increased after 24 h with bile salts; finally, they significantly inhibited Escherichia coli O157:H7.
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Affiliation(s)
- Daniela Campaniello
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122 Foggia, Italy
| | - Antonio Bevilacqua
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122 Foggia, Italy
| | - Milena Sinigaglia
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122 Foggia, Italy
| | - Clelia Altieri
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122 Foggia, Italy.
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12
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de Freitas R, Chuat V, Madec MN, Nero LA, Thierry A, Valence F, de Carvalho AF. Biodiversity of dairy Propionibacterium isolated from dairy farms in Minas Gerais, Brazil. Int J Food Microbiol 2015; 203:70-7. [PMID: 25791252 DOI: 10.1016/j.ijfoodmicro.2015.03.006] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2014] [Revised: 12/18/2014] [Accepted: 03/02/2015] [Indexed: 10/23/2022]
Abstract
Dairy propionibacteria are used as ripening cultures for the production of Swiss-type cheeses, and some strains have potential for use as probiotics. This study investigated the biodiversity of wild dairy Propionibacteria isolates in dairy farms that produce Swiss-type cheeses in Minas Gerais State, Brazil. RAPD and PFGE were used for molecular typing of strains and MLST was applied for phylogenetic analysis of strains of Propionibacterium freudenreichii. The results showed considerable genetic diversity of the wild dairy propionibacteria, since three of the main species were observed to be randomly distributed among the samples collected from different farms in different biotopes (raw milk, sillage, soil and pasture). Isolates from different farms showed distinct genetic profiles, suggesting that each location represented a specific niche. Furthermore, the STs identified for the strains of P. freudenreichii by MLST were not related to any specific origin. The environment of dairy farms and milk production proved to be a reservoir for Propionibacterium strains, which are important for future use as possible starter cultures or probiotics, as well as in the study of prevention of cheese defects.
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Affiliation(s)
- Rosangela de Freitas
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, MG, Brazil; INRA, UMR1253 Science et Technologie du Lait et de l'OEuf, F-35042 Rennes, France; AGROCAMPUS OUEST, UMR1253 Science et Technologie du Lait et de l'OEuf, F-35042 Rennes, France; CentroInova Alimentos, CENTEV, Viçosa, MG, Brazil
| | - Victoria Chuat
- INRA, UMR1253 Science et Technologie du Lait et de l'OEuf, F-35042 Rennes, France; AGROCAMPUS OUEST, UMR1253 Science et Technologie du Lait et de l'OEuf, F-35042 Rennes, France
| | - Marie-Noelle Madec
- INRA, UMR1253 Science et Technologie du Lait et de l'OEuf, F-35042 Rennes, France; AGROCAMPUS OUEST, UMR1253 Science et Technologie du Lait et de l'OEuf, F-35042 Rennes, France
| | - Luis Augusto Nero
- Departamento de Veterinária, Centro de Ciências Biológicas e da Saúde, Universidade Federal de Viçosa, Viçosa, MG, Brazil
| | - Anne Thierry
- INRA, UMR1253 Science et Technologie du Lait et de l'OEuf, F-35042 Rennes, France; AGROCAMPUS OUEST, UMR1253 Science et Technologie du Lait et de l'OEuf, F-35042 Rennes, France
| | - Florence Valence
- INRA, UMR1253 Science et Technologie du Lait et de l'OEuf, F-35042 Rennes, France; AGROCAMPUS OUEST, UMR1253 Science et Technologie du Lait et de l'OEuf, F-35042 Rennes, France
| | - Antonio Fernandes de Carvalho
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, MG, Brazil; CentroInova Alimentos, CENTEV, Viçosa, MG, Brazil.
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13
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Moslemi M, Mazaheri Nezhad Fard R, Hosseini SM, Homayouni-Rad A, Mortazavian AM. Incorporation of Propionibacteria in Fermented Milks as a Probiotic. Crit Rev Food Sci Nutr 2015; 56:1290-312. [DOI: 10.1080/10408398.2013.766584] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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14
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Sanders ME, Klaenhammer TR, Ouwehand AC, Pot B, Johansen E, Heimbach JT, Marco ML, Tennilä J, Ross RP, Franz C, Pagé N, Pridmore RD, Leyer G, Salminen S, Charbonneau D, Call E, Lenoir-Wijnkoop I. Effects of genetic, processing, or product formulation changes on efficacy and safety of probiotics. Ann N Y Acad Sci 2014; 1309:1-18. [PMID: 24571253 DOI: 10.1111/nyas.12363] [Citation(s) in RCA: 61] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Commercial probiotic strains for food or supplement use can be altered in different ways for a variety of purposes. Production conditions for the strain or final product may be changed to address probiotic yield, functionality, or stability. Final food products may be modified to improve flavor and other sensory properties, provide new product formats, or respond to market opportunities. Such changes can alter the expression of physiological traits owing to the live nature of probiotics. In addition, genetic approaches may be used to improve strain attributes. This review explores whether genetic or phenotypic changes, by accident or design, might affect the efficacy or safety of commercial probiotics. We highlight key issues important to determining the need to re-confirm efficacy or safety after strain improvement, process optimization, or product formulation changes. Research pinpointing the mechanisms of action for probiotic function and the development of assays to measure them are greatly needed to better understand if such changes have a substantive impact on probiotic efficacy.
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Affiliation(s)
- Mary Ellen Sanders
- International Scientific Association for Probiotics and Prebiotics, Centennial, Colorado
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15
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Dairy propionibacterium strains with potential as biopreservatives against foodborne pathogens and their tolerance–resistance properties. Eur Food Res Technol 2014. [DOI: 10.1007/s00217-013-2066-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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16
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Darilmaz DO. Relationship between gastrointestinal tolerance and exopolysaccharide production of propionibacteria strains under different pH and bile conditions. INT J DAIRY TECHNOL 2013. [DOI: 10.1111/1471-0307.12029] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Derya Onal Darilmaz
- Department of Biotechnology and Molecular Biology; Faculty of Science and Arts; University of Aksaray; Aksaray; 68100; Turkey
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17
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Scientific Opinion on the maintenance of the list of QPS biological agents intentionally added to food and feed (2012 update). EFSA J 2012. [DOI: 10.2903/j.efsa.2012.3020] [Citation(s) in RCA: 54] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023] Open
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18
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Cousin FJ, Louesdon S, Maillard MB, Parayre S, Falentin H, Deutsch SM, Boudry G, Jan G. The first dairy product exclusively fermented by Propionibacterium freudenreichii: A new vector to study probiotic potentialities in vivo. Food Microbiol 2012; 32:135-46. [DOI: 10.1016/j.fm.2012.05.003] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2011] [Revised: 03/14/2012] [Accepted: 05/14/2012] [Indexed: 01/17/2023]
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19
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Poonam, Pophaly SD, Tomar SK, De S, Singh R. Multifaceted attributes of dairy propionibacteria: a review. World J Microbiol Biotechnol 2012; 28:3081-95. [PMID: 22806746 DOI: 10.1007/s11274-012-1117-z] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2012] [Accepted: 06/21/2012] [Indexed: 12/31/2022]
Abstract
Dairy propionibacteria are Generally Recognized as Safe (GRAS) status microorganisms which have been traditionally used for the manufacture of Swiss type cheeses. In the last two decades various added features and functionalities have been discovered and developed from these bacteria. Propionibacteria are robust organisms with remarkable adaptability to technological and physiological stress conditions. Besides, they also display a multitude of health promoting properties like modulation of gut microbiota, improved gut physiology and immunomodulation suggesting their promising probiotic potential. Propionibacteria produce an interestingly wide range of functional biomolecules like B group vitamins, trehalose, conjugated linoleic acid, propionic acid, bacteriocins, bifidogenic factors etc. These bacteria are thus now being explored for designing novel functional foods as well as for industrial production of nutraceuticals. Growing interest in these bacteria is fueled by the first whole genome sequencing of a Propionibacterium freudenreichii strain providing a platform for better understanding of various pathways and further improvement in related process technologies.
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Affiliation(s)
- Poonam
- Dairy Microbiology Division, National Dairy Research Institute, Karnal, Haryana 132001, India
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20
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Scientific Opinion on the maintenance of the list of QPS biological agents intentionally added to food and feed (2011 update). EFSA J 2011. [DOI: 10.2903/j.efsa.2011.2497] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023] Open
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21
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Thierry A, Deutsch SM, Falentin H, Dalmasso M, Cousin FJ, Jan G. New insights into physiology and metabolism of Propionibacterium freudenreichii. Int J Food Microbiol 2011; 149:19-27. [DOI: 10.1016/j.ijfoodmicro.2011.04.026] [Citation(s) in RCA: 92] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2010] [Revised: 04/14/2011] [Accepted: 04/29/2011] [Indexed: 01/25/2023]
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22
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Cousin FJ, Mater DD, Foligne B, Jan G. Dairy propionibacteria as human probiotics: A review of recent evidence. ACTA ACUST UNITED AC 2010. [DOI: 10.1051/dst/2010032] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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23
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Vahvaselkä M, Laakso S. Production of cis-9,trans-11-conjugated linoleic acid in camelina meal and okara by an oat-assisted microbial process. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:2479-82. [PMID: 20088592 DOI: 10.1021/jf903383x] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
A method to obtain cis-9,trans-11-conjugated linoleic acid (c9,t11-CLA) into camelina meal and okara, the byproducts of plant oil processing, is described. The triacylglycerols in these materials were hydrolyzed with the aid of lipolytically active oat flour for 3 weeks at a water activity of 0.70. The resulting free linoleic acid was then isomerized predominantly to c9,t11-CLA by resting cells of Propionibacterium freudenreichii ssp. shermanii in 5% aqueous camelina meal and okara slurries. In camelina meal slurries, c9,t11-CLA content after 21 h of fermentation was 0.83 mg/mL and 96 mg/g of total lipids. In okara slurries, the content of c9,t11-CLA was 1.1 mg/mL and 78 mg/g of total lipids. Doubling the hydrolysis time in okara increased the subsequent content of c9,t11-CLA to 1.4 mg/mL, corresponding to 110 mg/g of total lipids. After isomerization, CLA was concentrated into a particulate material of the slurries by acidification. The results suggest that the method is applicable to a wide spectrum of lipid-containing plant materials to further increase their nutritional value.
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Affiliation(s)
- Marjatta Vahvaselkä
- Department of Biotechnology and Chemical Technology, Helsinki University of Technology, Post Office Box 6100, FI-02015 TKK Espoo, Finland.
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24
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LGG® MAX and gastro-intestinal discomfort - Scientific substantiation of a health claim related to LGG® MAX and reduction of gastro-intestinal discomfort pursuant to Article 13(5) of Regulation (EC) No 1924/2006 - Scientific Opinion of the Panel on Dietet. EFSA J 2008. [DOI: 10.2903/j.efsa.2008.853] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
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25
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Hatakka K, Mutanen M, Holma R, Saxelin M, Korpela R. Lactobacillus rhamnosusLC705 Together withPropionibacterium freudenreichiisspshermaniiJS Administered in Capsules Is Ineffective in Lowering Serum Lipids. J Am Coll Nutr 2008; 27:441-7. [DOI: 10.1080/07315724.2008.10719723] [Citation(s) in RCA: 47] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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