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Asqardokht-Aliabadi A, Sarabi-Aghdam V, Homayouni-Rad A, Hosseinzadeh N. Postbiotics in the Bakery Products: Applications and Nutritional Values. Probiotics Antimicrob Proteins 2024:10.1007/s12602-024-10327-y. [PMID: 39066881 DOI: 10.1007/s12602-024-10327-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 07/13/2024] [Indexed: 07/30/2024]
Abstract
In recent years, the consumption of postbiotics has gained significant attention due to their potential health benefits. However, their application in the bakery industry remains underutilized. This review focuses on recent advances in the use of postbiotics, specifically the metabolites of lactic acid bacteria, in bakery products. We provide a concise overview of the multifaceted benefits of postbiotics, including their role as natural antioxidants, antimicrobials, and preservatives, and their potential to enhance product quality, extend shelf-life, and contribute to consumer welfare. This review combines information from various sources to provide a comprehensive update on recent advances in the role of postbiotics in bakery products, subsequently discussing the concept of sourdough as a leavening agent and its role in improving the nutritional profile of bakery products. We highlighted the positive effects of postbiotics on bakery items, such as improved texture, flavor, and shelf life, as well as their potential to contribute to overall health through their antioxidant properties and their impact on gut health. Overall, this review emphasizes the promising potential of postbiotics to revolutionize the bakery industry and promote healthier and more sustainable food options. The integration of postbiotics into bakery products represents a promising frontier and offers innovative possibilities to increase product quality, reduce food waste, and improve consumer health. Further research into refining techniques to incorporate postbiotics into bakery products is essential for advancing the health benefits and eco-friendly nature of these vital food items.
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Affiliation(s)
- Abolfazl Asqardokht-Aliabadi
- Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
| | - Vahideh Sarabi-Aghdam
- Department of Food Science and Technology, Faculty of Nutrition & Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Aziz Homayouni-Rad
- Department of Food Science and Technology, Faculty of Nutrition & Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran.
| | - Negin Hosseinzadeh
- Department of Food Science and Technology, Faculty of Nutrition & Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran.
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Nikkhah M, Habibi Najafi MB, Hashemi M. A novel antifungal nanoemulsion based on reuterin-assisted synergistic essential oils: Preparation and in vitro/in vivo characterization. Int J Food Microbiol 2024; 418:110735. [PMID: 38761714 DOI: 10.1016/j.ijfoodmicro.2024.110735] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2024] [Revised: 04/28/2024] [Accepted: 05/03/2024] [Indexed: 05/20/2024]
Abstract
This research aimed to develop, optimize, and evaluate a new antifungal nanoemulsion system based on the crude reuterin-synergistic essential oils (EOs) hybrid to overcome the EOs application limits. At first, the antifungal effects of the Lactobacillus plantarum and Lactobacillus reuteri cell-free extracts (CFE) were tested against the Botrytis cinerea, Penicillium expansum, and Alternaria alternata as indicator fungus using broth microdilution method. The L. reuteri CFE with the MIC of 125 μL/mL for B. cinerea and 250 μL/mL for P. expansum and A. alternata showed more inhibitory effects than L. plantarum. Next, reuterin as a significant antibacterial compound in the L. reuteri CFE was induced in glycerol-containing culture media. To reach a nanoemulsion with maximum antifungal activity and stability, the reuterin concentration, Tween 80 %, and ultrasound time were optimized using response surface methodology (RSM) with a volumetric constant ratio of 5 % v/v oil phase including triple synergistic EOs (thyme, cinnamon, and rosemary) at MIC concentrations. Based on the Box-Behnken Design, the maximum antifungal effect was observed in the treatment with 40 mM reuterin, 1 % Tween 80, and 3 min of ultrasound. The growth inhibitory diameter zones of B. cinerea, P. expansum, and A. alternata were estimated 6.15, 4.25, and 4.35 cm in optimum nanoemulsion, respectively. Also, the minimum average particle size diameter (16.3 nm) was observed in nanoemulsion with reuterin 40 mM, Tween 80 5 %, and 3 min of ultrasound treatment. Zeta potential was relatively high within -30 mV range in all designed nanoemulsions which indicates the nanoemulsion's stability. Also, the prepared nanoemulsions, despite initial particle size showed good stability in a 90-d storage period at 25 °C. In vivo assay, showed a significant improvement in the protection of apple fruit treated with reuterin-EOs nanoemulsions against fungal spoilage compared to free reuterin nanoemulsion. Treatment of apples with nanoemulsion containing 40 mM reuterin showed a maximum inhibitory effect on B. cinerea (5.1 mm lesion diameter compared to 29.2 mm for control fruit) within 7 d at 25 °C. In summary, the present study demonstrated that reuterin-synergistic EOs hybrid with boosted antifungal activities can be considered as a biopreservative for food applications.
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Affiliation(s)
- Mehdi Nikkhah
- Department of Microbial Biotechnology, Agricultural Biotechnology Research Institute of Iran (ABRII), Agricultural Research, Education and Extension Organization (AREEO), 3135933151 Karaj, Iran; Institute of Agricultural Education & Extension (IATE), Agricultural Research, Education and Extension Organization (AREEO), 1457896681 Tehran, Iran
| | - Mohammad B Habibi Najafi
- Ferdowsi University of Mashhad, Faculty of Agriculture, Department of Food Science and Technology, P.O. Box 91775-1163, Mashhad, Iran
| | - Maryam Hashemi
- Department of Microbial Biotechnology, Agricultural Biotechnology Research Institute of Iran (ABRII), Agricultural Research, Education and Extension Organization (AREEO), 3135933151 Karaj, Iran.
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Li X, Li W, Zhao L, Li Y, He W, Ding K, Cao P. Characterization and Assessment of Native Lactic Acid Bacteria from Broiler Intestines for Potential Probiotic Properties. Microorganisms 2024; 12:749. [PMID: 38674693 PMCID: PMC11052334 DOI: 10.3390/microorganisms12040749] [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: 03/08/2024] [Revised: 04/01/2024] [Accepted: 04/04/2024] [Indexed: 04/28/2024] Open
Abstract
Probiotics are the most promising alternative to antibiotics for improving animal production and controlling pathogenic infections, while strains derived from natural hosts are considered highly desirable due to their good adaptation to the gastrointestinal tract. The aim of this study was to screen Lactobacillus with broad-spectrum antibacterial activity from broilers fed an antibiotic-free diet and evaluate their potential as poultry probiotics. A total of 44 lactic acid bacteria (LAB) strains were isolated from the intestines of healthy broilers, among which 3 strains exhibited outstanding antimicrobial activity and were subsequently identified through 16S rRNA sequencing as Enterococcus faecium L8, Lactiplantibacillus plantarum L10, and Limosilactobacillus reuteri H11. These three isolates demonstrated potent bacteriostatic activity against Staphylococcus aureus, Listeria monocytogenes, Escherichia coli, and Salmonella cholerae, with inhibition zones ranging from 15.67 ± 1.53 to 21.33 ± 0.58 mm. The selected LAB strains exhibited high tolerance to acid and bile salts, with L. reuteri H11 displaying the highest survival rate (ranging from 34.68% to 110.28%) after exposure to 0.3% (w/v) bile salts for 6 h or a low pH environment (pH 2, 2.5, and 3) for 3 h. Notably, L. reuteri H11 outperformed other strains in terms of hydrophobicity (84.31%), auto-aggregation (53.12%), and co-aggregation with E. coli ATCC 25922 (36.81%) and S. aureus ATCC 6538 (40.20%). In addition, the three LAB isolates were either fully or moderately susceptible to the tested antibiotics, except for strain L8, which resisted gentamycin and vancomycin. Consequently, these three LAB strains, especially L. reuteri H11, isolated from the intestines of broiler chickens, represent promising probiotic candidates that can be employed as feed additives to enhance production performance and control poultry pathogens.
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Affiliation(s)
| | | | | | | | | | | | - Pinghua Cao
- College of Animal Science and Technology, Henan University of Science and Technology, Luoyang 471023, China
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4
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Garcia MV, Stefanello RF, Pia AKR, Lemos JG, Nabeshima EH, Bartkiene E, Rocha JM, Copetti MV, Sant'Ana AS. Influence of Limosilactobacillus fermentum IAL 4541 and Wickerhamomyces anomalus IAL 4533 on the growth of spoilage fungi in bakery products. Int J Food Microbiol 2024; 413:110590. [PMID: 38280258 DOI: 10.1016/j.ijfoodmicro.2024.110590] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2023] [Revised: 12/22/2023] [Accepted: 01/18/2024] [Indexed: 01/29/2024]
Abstract
Fungi are the main microorganisms responsible for the spoilage of bakery products, and their control and subsequent reduction of food waste are significant concerns in the agri-food industry. Synthetic preservatives are still the most used compounds to reduce bakery product spoilage. On the other hand, studies have shown that biopreservation can be an attractive approach to overcoming food and feed spoilage and increasing their shelf-life. However, limited studies show the preservation effects on real food matrices. Therefore, this study aimed to investigate the influence of microorganisms such as lactic acid bacteria (LAB) and yeasts on the growth of spoilage filamentous fungi (molds) on bread and panettones. In general, on conventional and multigrain bread, treatments containing Limosilactobacillus fermentum IAL 4541 and Wickerhamomyces anomalus IAL 4533 showed similar results when compared to the negative control (calcium propionate) in delaying the fungal growth of the tested species (Aspergillus chevalieri, Aspergillus montevidensis, and Penicillium roqueforti). Different from bread, treatments with W. anomallus in panettones delayed the A. chevalieri growth up to 30 days, 13 days longer than observed on negative control (without preservatives). This study showed that biopreservation is a promising method that can extend bakery products' shelf-life and be used as an alternative to synthetic preservatives.
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Affiliation(s)
- Marcelo V Garcia
- The Celtic Bakers, Mowlem Trading Estate, Leeside Rd, London, United Kingdom; Department of Food Technology and Science, Federal University of Santa Maria - UFSM, Center of Rural Sciences, Santa Maria, RS, Brazil
| | - Raquel F Stefanello
- Department of Food Technology and Science, Federal University of Santa Maria - UFSM, Center of Rural Sciences, Santa Maria, RS, Brazil
| | - Arthur K R Pia
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil
| | - Jessica G Lemos
- Department of Food Technology and Science, Federal University of Santa Maria - UFSM, Center of Rural Sciences, Santa Maria, RS, Brazil; Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil
| | | | - Elena Bartkiene
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Kaunas, Lithuania; Department of Food Safety and Quality, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - João Miguel Rocha
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal; Laboratory for Process Engineering, Environment, Biotechnology and Energy (LEPABE), Faculty of Engineering, University of Porto, Porto, Portugal; Associate Laboratory in Chemical Engineering (ALiCE), Faculty of Engineering, University of Porto, Porto, Portugal
| | - Marina V Copetti
- Department of Food Technology and Science, Federal University of Santa Maria - UFSM, Center of Rural Sciences, Santa Maria, RS, Brazil
| | - Anderson S Sant'Ana
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil.
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Li Y, Qin M, Han S, Wang Y, Gao C, Niu W, Xia X. Elimination of Microcystis aeruginosa through Leuconostoc mesenteroides DH and its underlying mechanism. THE SCIENCE OF THE TOTAL ENVIRONMENT 2024; 908:168290. [PMID: 37939934 DOI: 10.1016/j.scitotenv.2023.168290] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/07/2023] [Revised: 10/25/2023] [Accepted: 10/31/2023] [Indexed: 11/10/2023]
Abstract
Microcystis aeruginosa is ubiquitously found in various water bodies and can produce microcystins (MCs), which threaten the health of aquatic animals and human beings. The elimination of excessive M. aeruginosa is beneficial for the protection of the ecosystems and public health. In this regard, algae-lysing bacteria have been extensively studied as an effective measure for their eradication. However, the active substances generated by algae-lysing bacteria are limited. For this study, we reveal that the phenyllactic acid (PLA) produced by Leuconostoc mesenteroides DH exhibits high efficacy for the removal of M. aeruginosa, and explore the elimination mechanism of strain DH on M. aeruginosa. It was found that a cell-free supernatant of strain DH possessed high removal activities against M. aeruginosa. Abundant reactive oxygen species were induced in algal cells following exposure to strain DH supernatant, as well as superoxide dismutase and catalase responses. Furthermore, the integrity of algal cell membranes and photosynthesis was seriously damaged. Interestingly, added exogenous eugenol significantly inhibited the synthesis of active substance produced by strain DH, which further identified that PLA is one of the active substances that contribute to the eradication of M. aeruginosa on the basis of metabolomics analysis. Our finding demonstrated, for the first time, that PLA (as an anti-cyanobacterial compound) can be used for the removal of M. aeruginosa, which provides a theoretical basis for the control of M. aeruginosa.
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Affiliation(s)
- Yi Li
- College of Life Sciences, Henan Normal University, Xinxiang 453007, China; Henan Province Engineering Laboratory for Bioconversion Technology of Functional Microbes, Xinxiang 453007, China
| | - Mengyuan Qin
- College of Life Sciences, Henan Normal University, Xinxiang 453007, China; Henan Province Engineering Laboratory for Bioconversion Technology of Functional Microbes, Xinxiang 453007, China
| | - Shuo Han
- College of Life Sciences, Henan Normal University, Xinxiang 453007, China; Henan Province Engineering Laboratory for Bioconversion Technology of Functional Microbes, Xinxiang 453007, China
| | - Yuqi Wang
- College of Life Sciences, Henan Normal University, Xinxiang 453007, China; Henan Province Engineering Laboratory for Bioconversion Technology of Functional Microbes, Xinxiang 453007, China
| | - Chao Gao
- College of Life Sciences, Henan Normal University, Xinxiang 453007, China; Henan Province Engineering Laboratory for Bioconversion Technology of Functional Microbes, Xinxiang 453007, China
| | - Wenfang Niu
- College of Life Sciences, Henan Normal University, Xinxiang 453007, China; Henan Province Engineering Laboratory for Bioconversion Technology of Functional Microbes, Xinxiang 453007, China
| | - Xiaohua Xia
- College of Life Sciences, Henan Normal University, Xinxiang 453007, China.
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Kiprotich S, Dhakal J, Rasmussen C, Aldrich G. Assessment of the antifungal efficacy of whey fermentate alone or in combination with citrus extract to control Aspergillus flavus mold in semi-moist pet food for dogs. Front Microbiol 2023; 14:1188834. [PMID: 38029180 PMCID: PMC10646314 DOI: 10.3389/fmicb.2023.1188834] [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: 03/17/2023] [Accepted: 10/19/2023] [Indexed: 12/01/2023] Open
Abstract
Semi-moist pet foods contain moisture levels ranging from 15 to 40%, making them ideal for mold growth and mycotoxin production. To control spoilage, synthetic mold inhibitors such as potassium sorbate have been used, but consumers prefer "natural" preservatives. Whey fermentate (WPF) is an efficient antifungal, but it requires large doses. Therefore, the objective of this study was to determine the antifungal effect of WPF alone or in combination with citrus extract oil (CEX) against Aspergillus flavus in semi-moist pet food. Nutritionally complete semi-moist pet foods were produced with WPF alone [0.25, 0.5, and 1.0% (w/w)] and in combination with CEX; 0.25% WPF+ 0.015% CEX, 0.25% WFP+ 0.15% CEX, 0.5% WPF+ 0.015% CEX, and 0.5% WFP+ 0.15% CEX (w/w). The negative control (NC) contained no antifungal additive and the positive control (PC) had potassium sorbate (0.1% w/w). The semi-moist pet food was thermally formed and was cut into 3 cm × 3 cm square pieces. Individual food pieces were inoculated with 0.1 mL of Aspergillus flavus (ATCC 204304) to achieve a final concentration of ~5.0 log CFU/piece. The inoculated pieces were individually incubated at 25°C. Fungal analysis was performed on day 3, 6, 9, 12, 15, 18, 21, 24, and 28 by surface plating on Potato Dextrose Agar (PDA) followed by incubation at 25°C for 72 h. The total log reductions were calculated by subtracting the initial inoculum from the final log counts on day 28. Higher log reductions of Aspergillus flavus (p < 0.05) were observed when WPF at 0.25 and 0.5% was combined with 0.15% CEX compared to when 0.015% CEX was used individually. All treatments were different from the NC (p < 0.05). Citrus extract at 0.15% potentiated the antifungal effect of WPF at 0.5% to give a similar log reduction (p > 0.05) to WPF at 1.0% in the food. In conclusion, CEX potentiated the antifungal efficacy and reduced the dose of WPF required to control Aspergillus flavus in semi-moist dog food.
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Affiliation(s)
- Samuel Kiprotich
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, United States
| | - Janak Dhakal
- Department of Agriculture, Food and Resource Sciences, University of Maryland Eastern Shore, Princess Anne, MD, United States
| | - Cynthia Rasmussen
- Kerry, Americas Region, Food Protection and Fermentation, Beloit, WI, United States
| | - Greg Aldrich
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, United States
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Hirozawa MT, Ono MA, de Souza Suguiura IM, Garcia S, Bordini JG, Amador IR, Hirooka EY, Ono EYS. Limosilactobacillus reuteri as sustainable biological control agent against toxigenic Fusarium verticillioides. Braz J Microbiol 2023; 54:2219-2226. [PMID: 37531006 PMCID: PMC10484862 DOI: 10.1007/s42770-023-01081-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2023] [Accepted: 07/23/2023] [Indexed: 08/03/2023] Open
Abstract
Corn contamination with Fusarium verticillioides (Sacc.) Nirenberg is a worldwide problem that affects yield and grain quality resulting in severe economic losses and implications for food safety. Control of F. verticillioides is a challenge, but lactic acid bacteria (LAB) has high potential as a biological control agent. In this study, the antifungal effect of Limosilactobacillus reuteri (formerly Lactobacillus reuteri) LR-92 against F. verticillioides 97L was investigated. Cell-free supernatant (CFS) from L. reuteri showed concentration-dependent fungicidal and fungistatic activity against F. verticillioides 97L. The antifungal compounds from CFS showed heat stability and pH dependence, and antifungal activity was not affected by treatment with proteolytic enzymes. High-performance liquid chromatography analysis indicated that L. reuteri LR-92 produces lactic and acetic acids. After liquid-liquid extraction, electrospray ionization mass spectrometry analysis of the active ethyl acetate fraction containing antifungal compounds revealed the production of 3-phenyllactic acid, cyclo-(L-Pro-L-Leu), cyclo-(L-Pro-L-Phe), and cyclo-(L-Phe-trans-4-OH-L-Pro). L. reuteri LR-92 has potential as a biocontrol agent for F. verticillioides and contributes to food safety.
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Affiliation(s)
- Melissa Tiemi Hirozawa
- State University of Londrina, Department of Biochemistry and Biotechnology, P.O. Box 10, 011, 86057-970, Londrina, Paraná, Brazil
| | - Mario Augusto Ono
- State University of Londrina, Department of Pathological Sciences, P.O. Box 10, 011, 86057-970, Londrina, Paraná, Brazil
| | | | - Sandra Garcia
- State University of Londrina, Department of Food Science and Technology, P.O. Box 10, 011, 86057-970, Londrina, Paraná, Brazil
| | - Jaqueline Gozzi Bordini
- State University of Londrina, Department of Biochemistry and Biotechnology, P.O. Box 10, 011, 86057-970, Londrina, Paraná, Brazil
| | - Ismael Rodrigues Amador
- State University of Londrina, Department of Biochemistry and Biotechnology, P.O. Box 10, 011, 86057-970, Londrina, Paraná, Brazil
| | - Elisa Yoko Hirooka
- State University of Londrina, Department of Food Science and Technology, P.O. Box 10, 011, 86057-970, Londrina, Paraná, Brazil
| | - Elisabete Yurie Sataque Ono
- State University of Londrina, Department of Biochemistry and Biotechnology, P.O. Box 10, 011, 86057-970, Londrina, Paraná, Brazil.
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Deng L, Liu L, Fu T, Li C, Jin N, Zhang H, Li C, Liu Y, Zhao C. Genome Sequence and Evaluation of Safety and Probiotic Potential of Lactiplantibacillus plantarum LPJZ-658. Microorganisms 2023; 11:1620. [PMID: 37375122 DOI: 10.3390/microorganisms11061620] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2023] [Revised: 06/14/2023] [Accepted: 06/18/2023] [Indexed: 06/29/2023] Open
Abstract
This study aims to systematically evaluate the safety of a novel L. plantarum LPJZ-658 explored on whole-genome sequence analysis, safety, and probiotic properties assessment. Whole genome sequencing results demonstrated that L. plantarum LPJZ-658 consists of 3.26 Mbp with a GC content of 44.83%. A total of 3254 putative ORFs were identified. Of note, a putative bile saline hydrolase (BSH) (identity 70.4%) was found in its genome. In addition, the secondary metabolites were analyzed, and one secondary metabolite gene cluster was predicted to consist of 51 genes, which verified its safety and probiotic properties at the genome level. Additionally, L. plantarum LPJZ-658 exhibited non-toxic and non-hemolytic activity and was susceptible to various tested antibiotics, indicating that L. plantarum LPJZ-658 was safe for consumption. Moreover, the probiotic properties tests confirm that L. plantarum LPJZ-658 also exhibits tolerance to acid and bile salts, preferably hydrophobicity and auto-aggregation, and excellent antimicrobial activity against both Gram-positive and Gram-negative gastrointestinal pathogens. In conclusion, this study confirmed the safety and probiotic properties of L. plantarum LPJZ-658, suggesting it can be used as a potential probiotic candidate for human and animal applications.
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Affiliation(s)
- Liquan Deng
- School of Public Health, Jilin University, Changchun 130021, China
| | - Liming Liu
- College of Animal Science and Technology, Jilin Agricultural Science and Technology University, Jilin 132101, China
| | - Tongyu Fu
- College of Animal Science and Technology, Jilin Agricultural Science and Technology University, Jilin 132101, China
| | - Chunhua Li
- College of Animal Science and Technology, Jilin Agricultural Science and Technology University, Jilin 132101, China
| | - Ningyi Jin
- Research Unit of Key Technologies for Prevention and Control of Virus Zoonoses, Chinese Academy of Medical Sciences, Changchun Veterinary Research Institute, Chinese Academy of Agricultural Sciences, Changchun 130122, China
| | - Heping Zhang
- Department of Food Science and Engineering, Inner Mongolia Agricultural University, Huhhot 010010, China
| | - Chang Li
- Research Unit of Key Technologies for Prevention and Control of Virus Zoonoses, Chinese Academy of Medical Sciences, Changchun Veterinary Research Institute, Chinese Academy of Agricultural Sciences, Changchun 130122, China
| | - Yawen Liu
- School of Public Health, Jilin University, Changchun 130021, China
| | - Cuiqing Zhao
- College of Animal Science and Technology, Jilin Agricultural Science and Technology University, Jilin 132101, China
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Zim J, Leghlid A, Sarehane M, Elaini R, Walters SA, Bouharroud R. Dactylopius opuntiae (Hemiptera: Dactylopiidae) as a Diet Source for Mass Rearing Cryptolaemus montrouzieri (Coleoptera: Coccinelidae). NEOTROPICAL ENTOMOLOGY 2023; 52:485-492. [PMID: 36656491 DOI: 10.1007/s13744-022-01018-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Accepted: 12/20/2022] [Indexed: 05/13/2023]
Abstract
Although natural enemies play an important role in most integrated pest management programs, biological control agents remain poorly adopted in food production systems primarily due to the high costs associated with their implementation. Cryptolaemus montrouzieri (Mulsant, 1853) is a very promising candidate for the biological control of mealybugs. However, mass rearing of this predator is critical to provide sufficient numbers so that effective control of mealybugs can be achieved. Thus, this work focuses on mass rearing of this biological control agent under controlled conditions at T = 28 ± 1 °C, RH = 70 ± 5%, and 12:12-h photoperiod L:D. This experiment was based on feeding this predator three diets: a freeze-dried artificial food source, the cactus cochineal-Dactylopius opuntiae (Cockerell, 1929), and a combination of the two diets. The fecundity recorded in the freeze-dried artificial food, D. opuntiae, and mixed diet was 2.73, 8.79, and 8.78 larvae/female, respectively. The sex ratios (male:female) of the cochineal adults that emerged on the three diets were 1:1.35, 1:1.23, and 1:1.11, respectively, for the freeze-dried artificial food, D. opuntiae, and mixed diet. The emerged adults had an average weight of 9.2 mg when fed the artificial diet, 13.8 mg for the D. opuntiae diet, and 9.5 mg for the mixed diet, while the life cycle duration for each diet was 50.1, 43.5, and 42.3 d, respectively. At the beginning of the C. montrouzieri rearing process with 40 adults, our results indicated that an average of 1031.1 adults can be produced using D. opuntiae as the diet in a volume of 1 m3. The D. opuntiae diet is recommended due to its overall lower costs. Additionally, this study indicates that mass-rearing of C. montrouzieri can be achieved with cheaper and more readily available materials for diets, instead of purchasing a freeze-dried artificial food source.
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Affiliation(s)
- Jamaa Zim
- Department of Plant Protection, Hassan II Institute of Agronomy and Veterinary Medicine, Agadir, Morocco.
| | - Amine Leghlid
- Department of Plant Protection, Hassan II Institute of Agronomy and Veterinary Medicine, Agadir, Morocco
| | - Mohammed Sarehane
- Department of Plant Protection, Hassan II Institute of Agronomy and Veterinary Medicine, Agadir, Morocco
| | - Rachid Elaini
- IPM Department, Omnium Agricole du Souss, Agadir, Morocco
| | - S Alan Walters
- School of Forestry and Horticulture, Southern Illinois University, Carbondale, IL, USA
| | - Rachid Bouharroud
- Regional Center of Agricultural Research of Agadir, National Institute of Agricultural Research, Rabat, Morocco
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Nazareth TDM, Calpe J, Luz C, Mañes J, Meca G. Manufacture of a Potential Antifungal Ingredient Using Lactic Acid Bacteria from Dry-Cured Sausages. Foods 2023; 12:foods12071427. [PMID: 37048247 PMCID: PMC10093346 DOI: 10.3390/foods12071427] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Revised: 03/20/2023] [Accepted: 03/23/2023] [Indexed: 03/30/2023] Open
Abstract
The growing interest in functional foods has fueled the hunt for novel lactic acid bacteria (LAB) found in natural sources such as fermented foods. Thus, the aims of this study were to isolate, identify, characterize, and quantify LAB’s antifungal activity and formulate an ingredient for meat product applications. The overlay method performed a logical initial screening by assessing isolated bacteria’s antifungal activity in vitro. Next, the antifungal activity of the fermented bacteria-free supernatants (BFS) was evaluated by agar diffusion assay against six toxigenic fungi. Subsequently, the antifungal activity of the most antifungal BFS was quantified using the microdilution method in 96-well microplates. The meat broth that showed higher antifungal activity was selected to elaborate on an ingredient to be applied to meat products. Finally, antifungal compounds such as organic acids, phenolic acids, and volatile organic compounds were identified in the chosen-fermented meat broth. The most promising biological candidates belonged to the Lactiplantibacillus plantarum and Pediococcus pentosaceus. P. pentosaceus C15 distinguished from other bacteria by the production of antifungal compounds such as nonanoic acid and phenyl ethyl alcohol, as well as the higher production of lactic and acetic acid.
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Pramanik S, Venkatraman S, Karthik P, Vaidyanathan VK. A systematic review on selection characterization and implementation of probiotics in human health. Food Sci Biotechnol 2023; 32:423-440. [PMID: 36911328 PMCID: PMC9992678 DOI: 10.1007/s10068-022-01210-z] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2022] [Revised: 10/29/2022] [Accepted: 11/14/2022] [Indexed: 01/12/2023] Open
Abstract
Probiotics are live bacteria found in food that assist the body's defence mechanisms against pathogens by reconciling the gut microbiota. Probiotics are believed to aid with gut health, the immune system, and brain function, among other factors. They've furthermore been shown to help with constipation, high blood pressure, and skin issues. The global probiotics market has been incrementally growing in recent years, as consumers' demand for healthy diets and wellness has continued to increase. This has prompted the food industry to develop new probiotic-containing food products, as well as researchers to explore their specific characteristics and impacts on human health. Although most probiotics are fastidious microorganisms that are nutritionally demanding and sensitive to environmental conditions, they become less viable as they are processed and stored. In this review we studied the current literature on the fundamental idea of probiotic bacteria, their medical benefits, and their selection, characterization, and implementations. Graphical Abstract
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Affiliation(s)
- Shreyasi Pramanik
- Integrated Bioprocessing Laboratory, Department of Biotechnology, School of Bioengineering, SRM Institute of Science and Technology (SRM IST), 603 203, Kattankulathur, India
| | - Swethaa Venkatraman
- Integrated Bioprocessing Laboratory, Department of Biotechnology, School of Bioengineering, SRM Institute of Science and Technology (SRM IST), 603 203, Kattankulathur, India
| | - Pothiyappan Karthik
- Department of Food Biotechnology, Karpagam Academic of Higher Education, Coimbatore, India
| | - Vinoth Kumar Vaidyanathan
- Integrated Bioprocessing Laboratory, Department of Biotechnology, School of Bioengineering, SRM Institute of Science and Technology (SRM IST), 603 203, Kattankulathur, India
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12
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Xu H, Feng L, Deng Y, Chen L, Li Y, Lin L, Liang M, Jia X, Wang F, Zhang X, Sun Z. Change of phytochemicals and bioactive substances in Lactobacillus fermented Citrus juice during the fermentation process. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114715] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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13
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Dopazo V, Illueca F, Luz C, Musto L, Moreno A, Calpe J, Meca G. Revalorization by lactic acid bacterial fermentation of goat whey from cheese industry as a potential antifungal agent. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102586] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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14
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Jimenez NR, Maarsingh JD, Łaniewski P, Herbst-Kralovetz MM. Commensal Lactobacilli Metabolically Contribute to Cervical Epithelial Homeostasis in a Species-Specific Manner. mSphere 2023; 8:e0045222. [PMID: 36629413 PMCID: PMC9942568 DOI: 10.1128/msphere.00452-22] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2022] [Accepted: 12/09/2022] [Indexed: 01/12/2023] Open
Abstract
In reproductive-age women, the vaginal microbiome is typically dominated by one or a few Lactobacillus species, including Lactobacillus crispatus, Lactobacillus iners, Lactobacillus paragasseri, Lactobacillus mulieris, and Lactobaccillus crispatus, has been associated with optimal cervicovaginal health; however, much is still unknown about how other lactobacilli metabolically contribute to cervicovaginal health. We hypothesized that metabolites of each Lactobacillus species differ and uniquely contribute to health and homeostasis. To address this hypothesis, we utilized a human three-dimensional (3D) cervical epithelial cell model in conjunction with genomics analyses and untargeted metabolomics to determine the metabolic contributions of less-studied vaginal lactobacilli-L. iners, L. paragasseri, and L. mulieris. Our study validated that vaginal lactobacilli exhibit a close phylogenetic relationship. Genomic findings from publicly available strains and those used in our study indicated that L. iners is metabolically distinct from other species of lactobacilli, likely due to a reduced genome size. Lactobacilli and mock controls were distinguishable based on global metabolic profiles. We identified 95 significantly altered metabolites (P < 0.05) between individual lactobacilli and mock controls. Metabolites related to amino acid metabolism were shared among the lactobacilli. N-Acetylated amino acids with potential antimicrobial properties were significantly elevated in a species-specific manner. L. paragasseri and L. iners shared aromatic, but not carbohydrate-derived, lactic acid metabolites with potential antimicrobial properties that may contribute to homeostasis of the cervicovaginal environment. Additionally, L. iners uniquely altered lipid metabolism, which may be a sign of adaptation to the cervicovaginal niche. Overall, these findings further elucidate the metabolic contributions of three key vaginal Lactobacillus species in gynecological health. IMPORTANCE Lactobacillus species contribute to cervicovaginal health by their production of lactic acid and other antimicrobial compounds. Yet, much is still unknown regarding the metabolic potential of lesser-studied but common vaginal lactobacilli. Here, we used untargeted metabolomics coupled with our 3D cervical epithelial cell model to identify metabolic differences among vaginal Lactobacillus species (Lactobacillus iners, Lactobacillus paragasseri, and Lactobacillus mulieris) and how those differences related to maintaining homeostasis of the cervical epithelium. Human 3D cell models are essential tools for studying host-bacteria interactions and reducing confounding factors inherent in clinical studies. Therefore, these unique models allowed us to decipher the putative lactobacilli mechanisms that contribute to their roles in health or disease. Metabolic analyses revealed distinct profiles of each Lactobacillus species but also shared metabolic contributions associated with antimicrobial activity: amino acid metabolism, N-acetylated amino acids, and aromatic lactic acids. These patterns provided validation of metabolites associated with health in clinical studies and provided novel targets, including immunomodulatory and antimicrobial metabolites, for postbiotic therapies.
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Affiliation(s)
- Nicole R. Jimenez
- Department of Obstetrics and Gynecology, College of Medicine—Phoenix, University of Arizona, Phoenix, Arizona, USA
| | - Jason D. Maarsingh
- Department of Obstetrics and Gynecology, College of Medicine—Phoenix, University of Arizona, Phoenix, Arizona, USA
| | - Paweł Łaniewski
- Department of Basic Medical Sciences, College of Medicine—Phoenix, University of Arizona, Phoenix, Arizona, USA
| | - Melissa M. Herbst-Kralovetz
- Department of Obstetrics and Gynecology, College of Medicine—Phoenix, University of Arizona, Phoenix, Arizona, USA
- Department of Basic Medical Sciences, College of Medicine—Phoenix, University of Arizona, Phoenix, Arizona, USA
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Muthusamy K, Han HS, Soundharrajan I, Jung JS, Valan Arasu M, Choi KC. A Novel Strain of Probiotic Leuconostoc citreum Inhibits Infection-Causing Bacterial Pathogens. Microorganisms 2023; 11:microorganisms11020469. [PMID: 36838434 PMCID: PMC9958635 DOI: 10.3390/microorganisms11020469] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2023] [Revised: 02/08/2023] [Accepted: 02/11/2023] [Indexed: 02/15/2023] Open
Abstract
Infectious diseases caused by bacteria are at risk of spreading and prolonging due to antimicrobial resistance. It is, therefore, urgently necessary to develop a more effective antibiotic alternative strategy to control pathogen spread. In general, probiotics have been recommended as a substitute for antibiotics that inhibit pathogens. This study was isolated and probiotic characteristics and antibacterial bacterial efficiency against various infection-causing pathogens were determined by different in vitro methods. A 16S rRNA sequence confirmed that the isolated strains belonged to a species of Leuconostoc citreum. L. citreum KCC-57 and KCC-58 produced various extracellular enzymes and fermented different carbohydrates. There was significant tolerance for both strains under the harsh conditions of the gastrointestinal tract (GIT). In addition, L. citreum KCC-57 and L. citreum KCC-58 showed significant auto-aggregations and hydrophobicity properties that varied with incubation time. Moreover, the cell-free secondary supernatant (CFS) of L. citreum KCC-57 and L. citreum KCC-58 inhibited growth of Enterococcus faecalis, Escherichia coli, Pseudomonas aeruginosa and Staphylococcus aureus. According to a co-culture study, L. citreum KCC-57 and L. citreum KCC-58 were highly competitive for pathogen growth. L. citreum KCC-57 and L. citreum KCC-58 showed significant probiotic potential and strong antibacterial activities against different pathogens, suggesting that these strains could be used instead of antibiotics to control infectious pathogens.
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Affiliation(s)
- Karnan Muthusamy
- Grassland and Forages Division, National Institute of Animal Science, Rural Development Administration, Cheonan 31000, Republic of Korea
| | - Hyo-Shim Han
- Department of Biotechnology, Sunchon University, Suncheon 540742, Republic of Korea
| | - Ilavenil Soundharrajan
- Grassland and Forages Division, National Institute of Animal Science, Rural Development Administration, Cheonan 31000, Republic of Korea
| | - Jeong-Sung Jung
- Grassland and Forages Division, National Institute of Animal Science, Rural Development Administration, Cheonan 31000, Republic of Korea
| | - Mariadhas Valan Arasu
- Department of Botany and Microbiology, College of Science, King Saud University, P.O. Box 2455, Riyadh 11451, Saudi Arabia
| | - Ki-Choon Choi
- Grassland and Forages Division, National Institute of Animal Science, Rural Development Administration, Cheonan 31000, Republic of Korea
- Correspondence: ; Tel.: +82-41-580-6752; Fax: +82-41-580-6779
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Xu YB, Li DL, Ding XQ, Wang YY, Liang S, Xie LY, Zhang YF, Fu AK, Yu WQ, Zhan XA. Probiotic characterization and comparison of broiler-derived lactobacillus strains based on technique for order preference by similarity to ideal solution analysis. Poult Sci 2023; 102:102564. [PMID: 36907127 PMCID: PMC10014310 DOI: 10.1016/j.psj.2023.102564] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2022] [Revised: 02/01/2023] [Accepted: 02/01/2023] [Indexed: 02/10/2023] Open
Abstract
A total of 10 lactobacillus strains were isolated from broiler chickens and their probiotic properties including tolerance to gastrointestinal fluids and heat treatment, antimicrobial activity, adhesion capacity to intestinal cells, surface hydrophobicity, autoaggregation, antioxidative activity, and immunomodulatory effects on chicken macrophages were evaluated. The Limosilactobacillus reuteri (LR) was the most frequently isolated species, followed by Lactobacillus johnsonii (LJ) and Ligilactobacillus salivarius (LS). All isolates showed good resistance to simulated gastrointestinal conditions and antimicrobial activity against 4 indicator strains including Escherichia coli, Salmonella typhimurium, Klebsiella pneumoniae, and Proteus mirabilis LR 21 exhibited excellent performances on autoaggregation, hydrophobicity and adhesion capacity to Caco-2 intestinal cells. In the meantime, this strain also possessed considerable tolerance to heat treatment, which indicated great potential to be used in the feed industry. However, LJ 20 strain had the highest free radical scavenging activity compared with the other strains. Furthermore, qRT-PCR results revealed that all isolated strains significantly increased the transcriptional levels of proinflammatory genes and tended to induce the M1-type polarization on HD11 macrophages. Particularly, the technique for order preference by similarity to ideal solution (TOPSIS) was adopted in our study to compare and select the most promising probiotic candidate based on in vitro evaluation tests.
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Affiliation(s)
- Y B Xu
- Key Laboratory of Animal Nutrition and Feed in East China, Ministry of Agriculture and Key Laboratory of Animal Feed and Nutrition of Zhejiang Province, Feed Science Institute, College of Animal Science, Zhejiang University (Zijingang Campus), Hangzhou 310058, China
| | - D L Li
- Key Laboratory of Animal Nutrition and Feed in East China, Ministry of Agriculture and Key Laboratory of Animal Feed and Nutrition of Zhejiang Province, Feed Science Institute, College of Animal Science, Zhejiang University (Zijingang Campus), Hangzhou 310058, China; Hainan Institute, Zhejiang University, Yazhou Bay Sci-Tech City, Sanya 572000, China
| | - X Q Ding
- Key Laboratory of Animal Nutrition and Feed in East China, Ministry of Agriculture and Key Laboratory of Animal Feed and Nutrition of Zhejiang Province, Feed Science Institute, College of Animal Science, Zhejiang University (Zijingang Campus), Hangzhou 310058, China
| | - Y Y Wang
- Key Laboratory of Animal Nutrition and Feed in East China, Ministry of Agriculture and Key Laboratory of Animal Feed and Nutrition of Zhejiang Province, Feed Science Institute, College of Animal Science, Zhejiang University (Zijingang Campus), Hangzhou 310058, China
| | - S Liang
- Key Laboratory of Animal Nutrition and Feed in East China, Ministry of Agriculture and Key Laboratory of Animal Feed and Nutrition of Zhejiang Province, Feed Science Institute, College of Animal Science, Zhejiang University (Zijingang Campus), Hangzhou 310058, China
| | - L Y Xie
- Key Laboratory of Animal Nutrition and Feed in East China, Ministry of Agriculture and Key Laboratory of Animal Feed and Nutrition of Zhejiang Province, Feed Science Institute, College of Animal Science, Zhejiang University (Zijingang Campus), Hangzhou 310058, China
| | - Y F Zhang
- Key Laboratory of Animal Nutrition and Feed in East China, Ministry of Agriculture and Key Laboratory of Animal Feed and Nutrition of Zhejiang Province, Feed Science Institute, College of Animal Science, Zhejiang University (Zijingang Campus), Hangzhou 310058, China
| | - A K Fu
- Key Laboratory of Animal Nutrition and Feed in East China, Ministry of Agriculture and Key Laboratory of Animal Feed and Nutrition of Zhejiang Province, Feed Science Institute, College of Animal Science, Zhejiang University (Zijingang Campus), Hangzhou 310058, China
| | - W Q Yu
- Animal Husbandry and Veterinary Services Center of Haiyan, Jiaxing 314300, China
| | - X A Zhan
- Key Laboratory of Animal Nutrition and Feed in East China, Ministry of Agriculture and Key Laboratory of Animal Feed and Nutrition of Zhejiang Province, Feed Science Institute, College of Animal Science, Zhejiang University (Zijingang Campus), Hangzhou 310058, China.
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Chen L, Yang P, Hu L, Yang L, Chu H, Hou X. Modulating phenylalanine metabolism by L. acidophilus alleviates alcohol-related liver disease through enhancing intestinal barrier function. Cell Biosci 2023; 13:24. [PMID: 36739426 PMCID: PMC9899391 DOI: 10.1186/s13578-023-00974-z] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Accepted: 01/27/2023] [Indexed: 02/06/2023] Open
Abstract
BACKGROUND Impaired metabolic functions of gut microbiota have been demonstrated in alcohol-related liver disease (ALD), but little is known about changes in phenylalanine metabolism. METHODS Bacterial genomics and fecal metabolomics analysis were used to recognize the changes of phenylalanine metabolism and its relationship with intestinal flora. Intestinal barrier function was detected by intestinal alkaline phosphatase (IAP) activity, levels of tight junction protein expression, colonic inflammation and levels of serum LPS. Lactobacillus acidophilus was chosen to correct phenylalanine metabolism of ALD mice by redundancy analysis and Pearson correlation analysis. RESULTS Using 16S rRNA sequencing and ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) methods, we identified elevated levels of phenylalanine and its' metabolites in the gut of alcohol-fed mice compared to control mice and were negatively correlated with the abundance of Lactobacillus, which mainly metabolized phenylalanine. The intestinal phenylalanine level was positively correlated with the colon inflammatory factors TNF-α and IL-6, and negatively correlated with ZO-1 and Occludin. While intestinal alkaline phosphatase (IAP) activity was negatively correlated with the colon inflammatory factors TNF-α, IL-6 and MCP-1, and positively correlated with ZO-1 and Occludin. Increased phenylalanine inhibited IAP activity, blocked LPS dephosphorylation, increased colonic inflammation and bacterial translocation. Phenylalanine supplementation aggravated alcohol-induced liver injury and intestinal barrier dysfunction. Among the 37 Lactobacillus species, the abundance of Lactobacillus acidophilus was most significantly decreased in ALD mice. Supplementation with L. acidophilus recovered phenylalanine metabolism and protected mice from alcohol-induced steatohepatitis. CONCLUSIONS Recovery of phenylalanine metabolism through the oral supplementation of L. acidophilus boosted intestinal barrier integrity and ameliorated experimental ALD.
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Affiliation(s)
- Liuying Chen
- grid.33199.310000 0004 0368 7223Division of Gastroenterology, Union Hospital, Tongji Medical College, Huazhong University of Science and Technology, 1277 Jiefang Avenue, Wuhan, 430022 China
| | - Pengcheng Yang
- grid.33199.310000 0004 0368 7223Division of Gastroenterology, Union Hospital, Tongji Medical College, Huazhong University of Science and Technology, 1277 Jiefang Avenue, Wuhan, 430022 China
| | - Lilin Hu
- grid.33199.310000 0004 0368 7223Division of Gastroenterology, Union Hospital, Tongji Medical College, Huazhong University of Science and Technology, 1277 Jiefang Avenue, Wuhan, 430022 China
| | - Ling Yang
- grid.33199.310000 0004 0368 7223Division of Gastroenterology, Union Hospital, Tongji Medical College, Huazhong University of Science and Technology, 1277 Jiefang Avenue, Wuhan, 430022 China
| | - Huikuan Chu
- grid.33199.310000 0004 0368 7223Division of Gastroenterology, Union Hospital, Tongji Medical College, Huazhong University of Science and Technology, 1277 Jiefang Avenue, Wuhan, 430022 China
| | - Xiaohua Hou
- grid.33199.310000 0004 0368 7223Division of Gastroenterology, Union Hospital, Tongji Medical College, Huazhong University of Science and Technology, 1277 Jiefang Avenue, Wuhan, 430022 China
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Rodrigues F, Cedran M, Bicas J, Sato H. Inhibitory effect of reuterin-producing Limosilactobacillus reuteri and edible alginate-konjac gum film against foodborne pathogens and spoilage microorganisms. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102443] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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19
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Screening and identification of lactic acid bacteria with antimicrobial abilities for aquaculture pathogens in vitro. Arch Microbiol 2022; 204:689. [DOI: 10.1007/s00203-022-03285-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Revised: 10/01/2022] [Accepted: 10/10/2022] [Indexed: 11/06/2022]
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Mateo EM, Tarazona A, Jiménez M, Mateo F. Lactic Acid Bacteria as Potential Agents for Biocontrol of Aflatoxigenic and Ochratoxigenic Fungi. Toxins (Basel) 2022; 14:807. [PMID: 36422981 PMCID: PMC9699002 DOI: 10.3390/toxins14110807] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2022] [Revised: 11/16/2022] [Accepted: 11/17/2022] [Indexed: 11/22/2022] Open
Abstract
Aflatoxins (AF) and ochratoxin A (OTA) are fungal metabolites that have carcinogenic, teratogenic, embryotoxic, genotoxic, neurotoxic, and immunosuppressive effects in humans and animals. The increased consumption of plant-based foods and environmental conditions associated with climate change have intensified the risk of mycotoxin intoxication. This study aimed to investigate the abilities of eleven selected LAB strains to reduce/inhibit the growth of Aspergillus flavus, Aspergillus parasiticus, Aspergillus carbonarius, Aspergillus niger, Aspergillus welwitschiae, Aspergillus steynii, Aspergillus westerdijkiae, and Penicillium verrucosum and AF and OTA production under different temperature regiments. Data were treated by ANOVA, and machine learning (ML) models able to predict the growth inhibition percentage were built, and their performance was compared. All factors LAB strain, fungal species, and temperature significantly affected fungal growth and mycotoxin production. The fungal growth inhibition range was 0-100%. Overall, the most sensitive fungi to LAB treatments were P. verrucosum and A. steynii, while the least sensitive were A. niger and A. welwitschiae. The LAB strains with the highest antifungal activity were Pediococcus pentosaceus (strains S11sMM and M9MM5b). The reduction range for AF was 19.0% (aflatoxin B1)-60.8% (aflatoxin B2) and for OTA, 7.3-100%, depending on the bacterial and fungal strains and temperatures. The LAB strains with the highest anti-AF activity were the three strains of P. pentosaceus and Leuconostoc mesenteroides ssp. dextranicum (T2MM3), and those with the highest anti-OTA activity were Leuconostoc paracasei ssp. paracasei (3T3R1) and L. mesenteroides ssp. dextranicum (T2MM3). The best ML methods in predicting fungal growth inhibition were multilayer perceptron neural networks, followed by random forest. Due to anti-fungal and anti-mycotoxin capacity, the LABs strains used in this study could be good candidates as biocontrol agents against aflatoxigenic and ochratoxigenic fungi and AFL and OTA accumulation.
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Affiliation(s)
- Eva María Mateo
- Departamento de Microbiología y Ecología, Facultad de Medicina y Odontología, Universitat de Valencia, E-46100 Burjasot, Valencia, Spain
| | - Andrea Tarazona
- Departamento de Microbiología y Ecología, Facultad de Ciencias Biológicas, Universitat de Valencia, E-46100 Burjasot, Valencia, Spain
| | - Misericordia Jiménez
- Departamento de Microbiología y Ecología, Facultad de Ciencias Biológicas, Universitat de Valencia, E-46100 Burjasot, Valencia, Spain
| | - Fernando Mateo
- Departamento de Ingeniería Electrónica, ETSE, Universitat de Valencia, E-46100 Burjasot, Valencia, Spain
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Sung W, Lu S, Chen Y, Pan C, Hsiao H. Inhibition of individual and combination of cell free supernatants of phenyllactic acid, pediocin‐ and nisin‐producing lactic acid bacteria against food pathogens and bread spoilage molds. J Food Saf 2022. [DOI: 10.1111/jfs.13020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Wen‐Chieh Sung
- Department of Food Science National Taiwan Ocean University Keelung Taiwan, ROC
- Center of Excellence for the Oceans National Taiwan Ocean University Keelung Taiwan, ROC
| | - Szu‐Hsaun Lu
- Department of Food Science National Taiwan Ocean University Keelung Taiwan, ROC
| | - Yi‐Chen Chen
- Department of Food Science National Taiwan Ocean University Keelung Taiwan, ROC
| | - Chorng‐Liang Pan
- Department of Food Science National Taiwan Ocean University Keelung Taiwan, ROC
| | - Hsin‐I Hsiao
- Department of Food Science National Taiwan Ocean University Keelung Taiwan, ROC
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22
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Ben Farhat L, Aissaoui N, Torrijos R, Luz C, Meca G, Abidi F. Correlation between metabolites of lactic acid bacteria isolated from dairy traditional fermented Tunisian products and antifungal and antioxidant activities. J Appl Microbiol 2022; 133:3069-3082. [PMID: 35924966 DOI: 10.1111/jam.15763] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2022] [Revised: 07/11/2022] [Accepted: 08/02/2022] [Indexed: 12/01/2022]
Abstract
AIMS The objective of this study is to identify and investigate the antifungal and antioxidant potential of lactic acid bacteria (LAB) isolated from traditional fermented products. METHODS AND RESULTS In this work, a collection of LAB was isolated from traditional fermented products collected in four Tunisian regions. After first screening using the overlay method, seven bacterial strains were retained due to their high antifungal effect. Four strains of Limosilactobacillus fermentum were identified, one strain of Lacticaseibacillus paracasei, one strain of Lacticaseibacillus rhamnosus and one strain of Enterococcus faecium. The antifungal as well as the antioxidant potential of these bacteria were then evaluated. Bacterial strains were effective against six fungal strains with a minimum inhibitory concentrations ranging from 25 to 100 mg/mL and a minimum fungicidal concentrations ranging from 50 to 200 mg/mL. Cell free supernatants of LAB were analyzed by HPLC-DAD and LC-MS-qTOF-MS analysis. Results showed significant production of organic acids as well as several phenolic compounds. Correlation analysis confirmed that PLA and 1,2-Dihydroxybenzene were positively correlated with antifungal potential. The results of the antioxidant activity highlighted an ABTS radical cation scavenging activity ranging from 49% to 57% and a DPPH trapping percentage ranging from 80% to 97%. CONCLUSIONS Therefore, due to these characteristics, identified lactic acid bacteria strains have shown their effectiveness to perform as antifungal and antioxidant agents. SIGNIFICANCE AND IMPACT OF THE STUDY Since microbial contamination is at the root of extensive losses in the food sector, the identified strains or their metabolites can potentially be used as additives to limit microorganism spoilage in food products and increase their shelf life.
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Affiliation(s)
- Leila Ben Farhat
- University of Carthage, INSAT, Laboratory of Protein Engineering and Bioactive Molecules (LR11ES24), BP 676, 1080 Cedex, Tunisia.,University of València, Faculty of Pharmacy, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Nutrition and Food Science Area, Avda. Vicent Andrés Estellés, 46100 Burjassot, València, Spain
| | - Neyssene Aissaoui
- University of Carthage, INSAT, Laboratory of Protein Engineering and Bioactive Molecules (LR11ES24), BP 676, 1080 Cedex, Tunisia
| | - Raquel Torrijos
- University of València, Faculty of Pharmacy, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Nutrition and Food Science Area, Avda. Vicent Andrés Estellés, 46100 Burjassot, València, Spain
| | - Carlos Luz
- University of València, Faculty of Pharmacy, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Nutrition and Food Science Area, Avda. Vicent Andrés Estellés, 46100 Burjassot, València, Spain
| | - Giuseppe Meca
- University of València, Faculty of Pharmacy, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Nutrition and Food Science Area, Avda. Vicent Andrés Estellés, 46100 Burjassot, València, Spain
| | - Ferid Abidi
- University of Carthage, INSAT, Laboratory of Protein Engineering and Bioactive Molecules (LR11ES24), BP 676, 1080 Cedex, Tunisia
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Lactic Acid Bacteria as Biocontrol Agents against Potato (Solanum tuberosum L.) Pathogens. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12157763] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
Biological control offers an alternative to chemical pesticides, which are inconsistent with the global trend of “going green”. Biological control includes various approaches, from natural predators to biologically produced molecules. This article focuses on the selection of lactic acid bacteria (LAB) as biological control agents against potato pathogens. The scope included evaluating the antimicrobial activity of 100 LAB strains against ten phytopatogens (Pectobacterium carotovorum, Streptomyces scabiei, Fusarium oxysporum, Fusarium sambucinum, Alternaria solani, Alternaria, tenuissima, Alternaria alternata, Phoma exigua, Rhizoctonia solani, Colletotrichum coccodes) by cross-streak plate method. HPLC determined the metabolic profiles for the most active LAB strains, and lactic acid, acetic acid, propionic acid and ethanol were found in the largest quantities. The strain Lactiplantibacillus plantarum KB2 LAB 03 was finally selected and cultured on supplemented acid whey. After the selection in laboratory tests, the strain KB2 LAB 03 was assessed in situ on seed potatoes against phytopathogens. The test showed a 40–90% reduction of eight potato pathogens infestation; only F. sambucinum and F. oxysporum were not inhibited at all. L. plantarum KB2 LAB 03 was proposed as the potential biocontrol agent for the potato protection against phytopathogens.
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Lactiplantibacillus plantarum as an adjunct culture exhibits antifungal activity in shredded Cheddar cheese. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109330] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Raman J, Kim JS, Choi KR, Eun H, Yang D, Ko YJ, Kim SJ. Application of Lactic Acid Bacteria (LAB) in Sustainable Agriculture: Advantages and Limitations. Int J Mol Sci 2022; 23:7784. [PMID: 35887142 PMCID: PMC9322495 DOI: 10.3390/ijms23147784] [Citation(s) in RCA: 43] [Impact Index Per Article: 21.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2022] [Revised: 07/12/2022] [Accepted: 07/13/2022] [Indexed: 02/01/2023] Open
Abstract
Lactic acid bacteria (LAB) are significant groups of probiotic organisms in fermented food and are generally considered safe. LAB regulate soil organic matter and the biochemical cycle, detoxify hazardous chemicals, and enhance plant health. They are found in decomposing plants, traditional fermented milk products, and normal human gastrointestinal and vaginal flora. Exploring LAB identified in unknown niches may lead to isolating unique species. However, their classification is quite complex, and they are adapted to high sugar concentrations and acidic environments. LAB strains are considered promising candidates for sustainable agriculture, and they promote soil health and fertility. Therefore, they have received much attention regarding sustainable agriculture. LAB metabolites promote plant growth and stimulate shoot and root growth. As fertilizers, LAB can promote biodegradation, accelerate the soil organic content, and produce organic acid and bacteriocin metabolites. However, LAB show an antagonistic effect against phytopathogens, inhibiting fungal and bacterial populations in the rhizosphere and phyllosphere. Several studies have proposed the LAB bioremediation efficiency and detoxification of heavy metals and mycotoxins. However, LAB genetic manipulation and metabolic engineered tools provide efficient cell factories tailor-made to produce beneficial industrial and agro-products. This review discusses lactic acid bacteria advantages and limitations in sustainable agricultural development.
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Affiliation(s)
- Jegadeesh Raman
- Agricultural Microbiology Division, National Institute of Agricultural Science, Rural Development Administration, Wanju-Gun 55365, Jeollabuk-do, Korea; (J.R.); (J.-S.K.); (Y.-J.K.)
| | - Jeong-Seon Kim
- Agricultural Microbiology Division, National Institute of Agricultural Science, Rural Development Administration, Wanju-Gun 55365, Jeollabuk-do, Korea; (J.R.); (J.-S.K.); (Y.-J.K.)
| | - Kyeong Rok Choi
- Metabolic and Biomolecular Engineering National Research Laboratory, Korea Advanced Institute of Science and Technology (KAIST), Daejeon 34141, Korea; (K.R.C.); (H.E.); (D.Y.)
| | - Hyunmin Eun
- Metabolic and Biomolecular Engineering National Research Laboratory, Korea Advanced Institute of Science and Technology (KAIST), Daejeon 34141, Korea; (K.R.C.); (H.E.); (D.Y.)
| | - Dongsoo Yang
- Metabolic and Biomolecular Engineering National Research Laboratory, Korea Advanced Institute of Science and Technology (KAIST), Daejeon 34141, Korea; (K.R.C.); (H.E.); (D.Y.)
| | - Young-Joon Ko
- Agricultural Microbiology Division, National Institute of Agricultural Science, Rural Development Administration, Wanju-Gun 55365, Jeollabuk-do, Korea; (J.R.); (J.-S.K.); (Y.-J.K.)
| | - Soo-Jin Kim
- Agricultural Microbiology Division, National Institute of Agricultural Science, Rural Development Administration, Wanju-Gun 55365, Jeollabuk-do, Korea; (J.R.); (J.-S.K.); (Y.-J.K.)
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Maki Y, Soejima H, Sugiyama T, Watahiki MK, Sato T, Yamaguchi J. 3-Phenyllactic acid is converted to phenylacetic acid and induces auxin-responsive root growth in Arabidopsis plants. PLANT BIOTECHNOLOGY (TOKYO, JAPAN) 2022; 39:111-117. [PMID: 35937539 PMCID: PMC9300423 DOI: 10.5511/plantbiotechnology.21.1216a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/05/2021] [Accepted: 12/16/2021] [Indexed: 06/15/2023]
Abstract
Many microorganisms have been reported to produce compounds that promote plant growth and are thought to be involved in the establishment and maintenance of symbiotic relationships. 3-Phenyllactic acid (PLA) produced by lactic acid bacteria was previously shown to promote root growth in adzuki cuttings. However, the mode of action of PLA as a root-promoting substance had not been clarified. The present study therefore investigated the relationship between PLA and auxin. PLA was found to inhibit primary root elongation and to increase lateral root density in wild-type Arabidopsis, but not in an auxin signaling mutant. In addition, PLA induced IAA19 promoter fused β-glucuronidase gene expression, suggesting that PLA exhibits auxin-like activity. The inability of PLA to promote degradation of Auxin/Indole-3-Acetic Acid protein in a yeast heterologous reconstitution system indicated that PLA may not a ligand of auxin receptor. Using of a synthetic PLA labeled with stable isotope showed that exogenously applied PLA was converted to phenylacetic acid (PAA), an endogenous auxin, in both adzuki and Arabidopsis. Taken together, these results suggest that exogenous PLA promotes auxin signaling by conversion to PAA, thereby regulating root growth in plants.
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Affiliation(s)
- Yuko Maki
- Snow Brand Seed Co. LTD., Horonai 1066-5, Naganuma, Hokkaido 069-1464, Japan
| | - Hiroshi Soejima
- Snow Brand Seed Co. LTD., Horonai 1066-5, Naganuma, Hokkaido 069-1464, Japan
| | - Tamizi Sugiyama
- Department of Agricultural Chemistry, Meiji University, 1-1-1 Higashimita, Tama-ku, Kawasaki, Kanagawa 214-8571, Japan
| | - Masaaki K. Watahiki
- Faculty of Science and Graduate School of Life Science, Hokkaido University, Kita-ku, N10-W8, Sapporo, Hokkaido 060-0810, Japan
| | - Takeo Sato
- Faculty of Science and Graduate School of Life Science, Hokkaido University, Kita-ku, N10-W8, Sapporo, Hokkaido 060-0810, Japan
| | - Junji Yamaguchi
- Faculty of Science and Graduate School of Life Science, Hokkaido University, Kita-ku, N10-W8, Sapporo, Hokkaido 060-0810, Japan
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Parappilly SJ, Kavyakrishna MR, Idicula DV, Sumi MG. Antimicrobial compound produced by human gut lactic acid bacteria having antifungal activity against aflatoxigenic
Aspergillus flavus
MTCC
2798. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16834] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Sherin Joy Parappilly
- Post Graduate and Research Department of Microbiology Sree Sankara College Kalady Kerala India
| | - M. R. Kavyakrishna
- Post Graduate and Research Department of Microbiology Sree Sankara College Kalady Kerala India
| | - Dona V. Idicula
- Post Graduate and Research Department of Microbiology Sree Sankara College Kalady Kerala India
| | - M. G. Sumi
- Post Graduate and Research Department of Microbiology Sree Sankara College Kalady Kerala India
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Yu L, Qiao N, Wei C, Hu Q, Zhai Q, Yan B, Zhao J, Zhang H, Chen W, Tian F. Underlying mechanisms of the antagonistic effects of Bifidobacterium adolescentis CCFM1108 on Penicillium expansum: Based on comparative transcriptome analysis. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101693] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Kim JH, Lee ES, Kim BM, Ham JS, Oh MH. Broad-spectrum antimicrobial activity of cinnamoyl esterase-producing Lactobacilli and their application in fermented rice bran. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3130-3139. [PMID: 34791662 DOI: 10.1002/jsfa.11654] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/11/2021] [Revised: 08/31/2021] [Accepted: 11/17/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Cinnamoyl esterase (CE) can release antioxidant phenolic acids from its non-digestible ester-linked form. Fermentation using CE-producing lactic acid bacteria (LAB) can be useful in the food industry because of its ability to produce bioactive compounds and antibacterial metabolites. The purpose of this study was to confirm the food applicability of LAB with CE-producing ability and broad-spectrum antibacterial activity. RESULTS Among the 219 bacterial strains identified in infant feces, five Lactobacillus gasseri and six Limosilactobacillus fermentum with a high CE activity were isolated. The survival rate of all selected LABs was > 95% at pH 2.5 for 3 h and > 70% when treated with 0.3% bile salt for 4 h. Moreover, cell-free supernatants of all strains strongly inhibited five food-borne bacterial pathogens (Listeria monocytogenes, Salmonella enterica, Escherichia coli O157:H7, Bacillus cereus, and Staphylococcus aureus) and three toxin-producing fungal pathogens (Aspergillus niger, Penicillium sp., and Fusarium oxysporum). To improve phenolic acid content and rice bran preservation, Limosilactobacillus fermentum J2 with the strongest CE activity and Lactobacillus gasseri N2 with the strongest antibacterial activity were used in rice bran fermentation, respectively. FRB-J2 (fermented rice bran with Limosilactobacillus fermentum J2) and FRB-N2 (fermented rice bran with Lactobacillus gasseri N2) significantly increased caffeic acid and ferulic acid (P < 0.01). FRB-J2 and FRB-N2 artificially inoculated with F. oxysporum showed no visible fungal growth during the test period (21 days). CONCLUSION Fermentation by Limosilactobacillus fermentum J2 and Lactobacillus gasseri N2 can help extend the shelf life of rice bran-based products and produce bioactive compounds. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Jong-Hui Kim
- National Institute of Animal Science, Rural Development Administration, Wanju, Republic of Korea
| | - Eun-Seon Lee
- National Institute of Animal Science, Rural Development Administration, Wanju, Republic of Korea
| | - Bu-Min Kim
- National Institute of Animal Science, Rural Development Administration, Wanju, Republic of Korea
| | - Jun-Sang Ham
- National Institute of Animal Science, Rural Development Administration, Wanju, Republic of Korea
| | - Mi-Hwa Oh
- National Institute of Animal Science, Rural Development Administration, Wanju, Republic of Korea
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Zhang W, Zhao F, Li Y, Lou X, Dai C, Lv W, Qu X, Zheng S, Chen B, Galaev IY, Yun J. Suspension and transformation performance of poly(2-hydroxyethyl methacrylate)-based anion exchange cryogel beads with immobilized Lactobacillus paracasei cells as biocatalysts towards biosynthesis of phenyllactic acid in stirred tank bioreactors. Chem Eng Res Des 2022. [DOI: 10.1016/j.cherd.2021.12.010] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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31
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Arsoy ES, Gül LB, Çon AH. Characterization and Selection of Potential Antifungal Lactic Acid Bacteria Isolated From Turkish Spontaneous Sourdough. Curr Microbiol 2022; 79:148. [PMID: 35397016 DOI: 10.1007/s00284-022-02839-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2021] [Accepted: 03/14/2022] [Indexed: 11/28/2022]
Abstract
The aim of this research was to investigate the antifungal potential of lactic acid bacteria (LAB) isolated from Turkish spontaneous sourdough collected in summer and winter seasons from 25 different small bakeries in Trabzon, Giresun, Ordu, and Samsun. Lactic acid bacteria (933 isolates) were screened for inhibition of three common food spoilage molds (Aspergillus flavus, Aspergillus niger, and Penicillium expansum). Eight LAB isolates identified as Weissella cibaria 908, Lactiplantibacillus plantarum subsp. plantarum 2114, Leuconostoc pseudomesenteroides 2619, L. plantarum subsp. plantarum 2702, Fructilactobacillus sanfranciscensis 2709, Levilactobacillus brevis 2216Y, L. pentosus Y118, and L. plantarum subsp. plantarum Y201 by 16 S rRNA sequencing, which were found to have high antifungal activity against all the test molds. The antifungal activity of cell free supernatants from LAB isolates was not altered after thermal treatment and proteolytic enzyme proteinase K. The cell free supernatants obtained from LAB showed a high antifungal effect against molds with inhibition zone diameter up to 20 mm at pH 3.0, but no inhibitory activity was determined after pH neutralization. Moreover, all cell free suspension samples were able to maintain their efficacy up to a 1:4 dilution. The antifungal activity of supernatants was mostly related to organic acid content, especially lactic acid ranged from 4.33 to 8.41 g/L. The results indicated that eight bacterial isolates obtained from spontaneous Turkish sourdough could constitute biopreservative cultures, which may be used in food industry.
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Affiliation(s)
- Esra Saraç Arsoy
- Ankara Food Control Laboratory Directorate, Republic of Turkey Ministry of Agriculture and Forestry, Ankara, Turkey
| | - Latife Betül Gül
- Department of Food Engineering, Engineering Faculty, Giresun University, Giresun, Turkey.
| | - Ahmet Hilmi Çon
- Department of Food Engineering, Engineering Faculty, Ondokuz Mayis University, Samsun, Turkey
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Cheng Q, Chen L, Chen Y, Li P, Chen C. Effects of LAB Inoculants on the Fermentation Quality, Chemical Composition, and Bacterial Community of Oat Silage on the Qinghai-Tibetan Plateau. Microorganisms 2022; 10:microorganisms10040787. [PMID: 35456837 PMCID: PMC9026496 DOI: 10.3390/microorganisms10040787] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2022] [Revised: 04/07/2022] [Accepted: 04/07/2022] [Indexed: 12/31/2022] Open
Abstract
Lactic acid bacteria (LAB) have been proposed for the control of undesirable fermentation and, subsequently, aerobic deterioration due to their ability to produce antimicrobial metabolites in silage mass. To investigate the effect of specific LAB on the silage fermentation characteristics and bacterial community composition of oat in cold regions, silages were treated without (control) or with three LAB strains (LB, Lentilactobacillus buchneri; nLP, low temperature tolerant Lactiplantibacillus plantarum; pLP, phenyllactic acid-producing Lactiplantibacillus plantarum), and then stored at ambient temperature (−2.63 ± 5.47−14.29 ± 5.48 °C) for 30, 60, and 90 days. Compared with control, inoculation of LAB decreased the final pH value, butyric acid content, ammonia-N of total N and dry matter loss of silage. Treatments with nLP and pLP increased (p < 0.05) lactic acid content, whereas LB increased (p < 0.05) acetic acid content of silage. Lactiplantibacillus and Leuconostoc dominated in the silages with relative abundance of 68.29−96.63%. A prolonged storage period enhanced the growth of Leuconostoc in pLP-treated silage. In addition, pLP increased (p < 0.05) the aerobic stability of silage as compared with nLP. In conclusion, inoculation of LAB improved silage fermentation and/or delayed aerobic deterioration by shifting bacterial community composition during ensiling. Phenyllactic acid-producing Lactiplantibacillusplantarum as an inoculant exhibited potential for high quality silage production.
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Affiliation(s)
- Qiming Cheng
- College of Animal Science, Guizhou University, Guiyang 550025, China; (Q.C.); (L.C.); (Y.C.)
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guizhou University, Guiyang 550025, China
| | - Liangyin Chen
- College of Animal Science, Guizhou University, Guiyang 550025, China; (Q.C.); (L.C.); (Y.C.)
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guizhou University, Guiyang 550025, China
| | - Yulian Chen
- College of Animal Science, Guizhou University, Guiyang 550025, China; (Q.C.); (L.C.); (Y.C.)
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guizhou University, Guiyang 550025, China
| | - Ping Li
- College of Animal Science, Guizhou University, Guiyang 550025, China; (Q.C.); (L.C.); (Y.C.)
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guizhou University, Guiyang 550025, China
- Sichuan Academy of Grassland Sciences, Chengdu 611731, China
- Correspondence: (P.L.); (C.C.)
| | - Chao Chen
- College of Animal Science, Guizhou University, Guiyang 550025, China; (Q.C.); (L.C.); (Y.C.)
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guizhou University, Guiyang 550025, China
- Correspondence: (P.L.); (C.C.)
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Antifungal activity of lactic acid bacteria isolated from kunu-zaki, a cereal-based Nigerian fermented beverage. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101648] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Mareze J, Ramos-Pereira J, Santos J, Beloti V, López-Díaz T. Identification and characterisation of lactobacilli isolated from an artisanal cheese with antifungal and antibacterial activity against cheese spoilage and mycotoxigenic Penicillium spp. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105367] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Lactic Acid Bacteria from African Fermented Cereal-Based Products: Potential Biological Control Agents for Mycotoxins in Kenya. J Toxicol 2022; 2022:2397767. [PMID: 35242183 PMCID: PMC8888082 DOI: 10.1155/2022/2397767] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2021] [Accepted: 01/29/2022] [Indexed: 12/26/2022] Open
Abstract
Cereals play an important role in global food security. Data from the UN Food and Agriculture Organization projects increased consumption of cereals from 2.6 billion tonnes in 2017 to approximately 2.9 billion tonnes by 2027. However, cereals are prone to contamination by toxigenic fungi, which lead to mycotoxicosis. The current methods for mycotoxin control involve the use of chemical preservatives. However, there are concerns about the use of chemicals in food preservation due to their effects on the health, nutritional quality, and organoleptic properties of food. Therefore, alternative methods are needed that are affordable and simple to use. The fermentation technique is based on the use of microorganisms mainly to impart desirable sensory properties and shelf-life extension. The lactic acid bacteria (LAB) are generally regarded as safe (GRAS) due to their long history of application in food fermentation systems and ability to produce antimicrobial compounds (hydroxyl fatty acids, organic acids, phenyllactic acid, hydrogen peroxide, bacteriocins, and carbon dioxide) with a broad range of antifungal activity. Hence, LAB can inhibit the growth of mycotoxin-producing fungi, thereby preventing the production of mycotoxins. Fermentation is also an efficient technique for improving nutrient bioavailability and other functional properties of cereal-based products. This review seeks to provide evidence of the potential of LAB from African fermented cereal-based products as potential biological agents against mycotoxin-producing fungi.
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Preparation and characterization of semi-hydrophobic cryogels for culture of Lactobacillus strains and bioconversion towards phenyllactic acid bioproduction. Biochem Eng J 2022. [DOI: 10.1016/j.bej.2021.108312] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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37
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Jiang YH, Yang LY, Xin WG, Zhang QL. Combined antibacterial and antibiofilm activity of phenyllactic acid and bacteriocin XJS01 against Shigella flexneri. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2021.101512] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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Antifungal Preservation of Food by Lactic Acid Bacteria. Foods 2022; 11:foods11030395. [PMID: 35159544 PMCID: PMC8834354 DOI: 10.3390/foods11030395] [Citation(s) in RCA: 23] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2021] [Revised: 01/21/2022] [Accepted: 01/24/2022] [Indexed: 02/08/2023] Open
Abstract
Fungal growth and consequent mycotoxin release in food and feed threatens human health, which might even, in acute cases, lead to death. Control and prevention of foodborne poisoning is a major task of public health that will be faced in the 21st century. Nowadays, consumers increasingly demand healthier and more natural food with minimal use of chemical preservatives, whose negative effects on human health are well known. Biopreservation is among the safest and most reliable methods for inhibiting fungi in food. Lactic acid bacteria (LAB) are of great interest as biological additives in food owing to their Generally Recognized as Safe (GRAS) classification and probiotic properties. LAB produce bioactive compounds such as reuterin, cyclic peptides, fatty acids, etc., with antifungal properties. This review highlights the great potential of LAB as biopreservatives by summarizing various reported antifungal activities/metabolites of LAB against fungal growth into foods. In the end, it provides profound insight into the possibilities and different factors to be considered in the application of LAB in different foods as well as enhancing their efficiency in biodetoxification and biopreservative activities.
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Torrijos R, de Melo Nazareth T, Vila-Donat P, Mañes J, Meca G. Use of Mustard Extracts Fermented by Lactic Acid Bacteria to Mitigate the Production of Fumonisin B1 and B2 by Fusarium verticillioides in Corn Ears. Toxins (Basel) 2022; 14:toxins14020080. [PMID: 35202108 PMCID: PMC8880755 DOI: 10.3390/toxins14020080] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Revised: 01/08/2022] [Accepted: 01/18/2022] [Indexed: 12/10/2022] Open
Abstract
Corn (Zea mays) is a worldwide crop subjected to infection by toxigenic fungi such as Fusarium verticillioides during the pre-harvest stage. Fusarium contamination can lead to the synthesis of highly toxic mycotoxins, such as Fumonisin B1 (FB1) and Fumonisin B2 (FB2), which compromises human and animal health. The work aimed to study the antifungal properties of fermented yellow and oriental mustard extracts using nine lactic acid bacteria (LAB) in vitro. Moreover, a chemical characterization of the main phenolic compounds and organic acids were carried out in the extracts. The results highlighted that the yellow mustard, fermented by Lactiplantibacillus plantarum strains, avoided the growth of Fusarium spp. in vitro, showing Minimum Inhibitory Concentration (MIC) and Minimum Fungicidal Concentration (MFC) values, ranging from 7.8 to 15.6 g/L and 15.6 to 31.3 g/L, respectively. Then, the lyophilized yellow mustard fermented extract by L. plantarum TR71 was applied through spray-on corn ears contaminated with F. verticillioides to study the antimycotoxigenic activity. After 14 days of incubation, the control contained 14.71 mg/kg of FB1, while the treatment reduced the content to 1.09 mg/kg (92.6% reduction). Moreover, no FB2 was observed in the treated samples. The chemical characterization showed that lactic acid, 3-phenyllactic acid, and benzoic acid were the antifungal metabolites quantified in higher concentrations in the yellow mustard fermented extract with L. plantarum TR71. The results obtained confirmed the potential application of fermented mustard extracts as a solution to reduce the incidence of mycotoxins in corn ears.
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Luo X, Wang Y, Zheng W, Sun X, Hu G, Yin L, Zhang Y, Yin F, Fu Y. Simultaneous improvement of the thermostability and activity of lactic dehydrogenase from Lactobacillus rossiae through rational design. RSC Adv 2022; 12:33251-33259. [PMID: 36425200 PMCID: PMC9677063 DOI: 10.1039/d2ra05599f] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2022] [Accepted: 11/08/2022] [Indexed: 11/22/2022] Open
Abstract
d-Phenyllactic acid, is a versatile organic acid with wide application prospects in the food, pharmaceutical and material industries. Wild-type lactate dehydrogenase LrLDH from Lactobacillus rossiae exhibits a high catalytic performance in the production of d-phenyllactic acid from phenylpyruvic acid or sodium phenylpyruvate, but its industrial application is hampered by poor thermostability. Here, computer aided rational design was applied to improve the thermostability of LrLDH. By using HotSpot Wizard 3.0, five hotspot residues (N218, L237, T247, D249 and S301) were identified, after which site-saturation mutagenesis and combined mutagenesis were performed. The double mutant D249A/T247I was screen out as the best variant, with optimum temperature, t1/2, and T1050 that were 12 °C, 17.96 min and 19 °C higher than that of wild-type LrLDH, respectively. At the same time, the kcat/Km of D249A/T247I was 1.47 s−1 mM−1, which was 3.4 times higher than that of the wild-type enzyme. Thus rational design was successfully applied to simultaneously improve the thermostability and catalytic activity of LrLDH to a significant extent. The results of molecular dynamics simulations and molecular structure analysis could explain the mechanisms for the improved performance of the double mutant. This study shows that computer-aided rational design can greatly improve the thermostability of d-lactate dehydrogenase, offering a reference for the modification of other enzymes. The d-LDH was engineered using computationally-assisted rational mutagenesis. The two mutants D249A and D249A/T247I showed significantly enhanced thermostability and catalytic activity to sodium phenylpyruvate compared with the wild-type enzyme.![]()
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Affiliation(s)
- Xi Luo
- Institute of Biomass Resources, Taizhou University, Taizhou 318000, Zhejiang, People's Republic of China
| | - Yifeng Wang
- Institute of Biomass Resources, Taizhou University, Taizhou 318000, Zhejiang, People's Republic of China
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, Jiangsu 210023, China
| | - Weilong Zheng
- Institute of Biomass Resources, Taizhou University, Taizhou 318000, Zhejiang, People's Republic of China
| | - Xiaolong Sun
- Institute of Biomass Resources, Taizhou University, Taizhou 318000, Zhejiang, People's Republic of China
| | - Gaowei Hu
- Institute of Biomass Resources, Taizhou University, Taizhou 318000, Zhejiang, People's Republic of China
| | - Longfei Yin
- Institute of Biomass Resources, Taizhou University, Taizhou 318000, Zhejiang, People's Republic of China
| | - Yingying Zhang
- Institute of Biomass Resources, Taizhou University, Taizhou 318000, Zhejiang, People's Republic of China
| | - Fengwei Yin
- Institute of Biomass Resources, Taizhou University, Taizhou 318000, Zhejiang, People's Republic of China
| | - Yongqian Fu
- Institute of Biomass Resources, Taizhou University, Taizhou 318000, Zhejiang, People's Republic of China
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Mani-López E, Arrioja-Bretón D, López-Malo A. The impacts of antimicrobial and antifungal activity of cell-free supernatants from lactic acid bacteria in vitro and foods. Compr Rev Food Sci Food Saf 2021; 21:604-641. [PMID: 34907656 DOI: 10.1111/1541-4337.12872] [Citation(s) in RCA: 41] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2021] [Revised: 11/03/2021] [Accepted: 11/04/2021] [Indexed: 01/12/2023]
Abstract
Lactic acid bacteria (LAB) are distinguished by their ability to produce lactic acid, among other interesting metabolites with antimicrobial activity. A cell-free supernatant (CFS) is a liquid containing the metabolites resulting from microbial growth and the residual nutrients of the medium used. CFS from LAB can have antimicrobial activity due to organic acids, fatty acids, and proteinaceous compounds, among other compounds. This review aims to summarize the information about CFS production, CFS composition, and the antimicrobial (antibacterial and antifungal) activity of CFS from LAB in vitro, on foods, and in active packaging. In addition, the mechanisms of action of CFS on cells, the stability of CFS during storage, CFS cytotoxicity, and the safety of CFS are reviewed. The main findings are that CFS's antibacterial and antifungal activity in vitro has been widely studied, particularly in members of the genus Lactobacillus. CFS has produced strong inhibition of bacteria and molds on foods when applied directly or in active packaging. In most studies, the compounds responsible for antimicrobial activity are identified. A few studies indicate that CFSs are stable for 1 to 5 months at temperatures ranging from 4 to 35°C. The cytotoxicity of CFS on human cells has not been well studied. However, the studies that have been performed reported no toxicity of CFS. Therefore, it is necessary to investigate novel growth mediums for CFS preparation that are compatible with food sensory properties. More studies into CFS stability and cytotoxic effects are also needed.
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Affiliation(s)
- Emma Mani-López
- Departamento de Ingeniería Química, Alimentos y Ambiental, Universidad de las Américas Puebla, Cholula, Puebla, Mexico
| | - Daniela Arrioja-Bretón
- Departamento de Ingeniería Química, Alimentos y Ambiental, Universidad de las Américas Puebla, Cholula, Puebla, Mexico
| | - Aurelio López-Malo
- Departamento de Ingeniería Química, Alimentos y Ambiental, Universidad de las Américas Puebla, Cholula, Puebla, Mexico
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42
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Isolation of Lactococcus lactis from Whole Crop Rice and Determining Its Probiotic and Antimicrobial Properties towards Gastrointestinal Associated Bacteria. Microorganisms 2021; 9:microorganisms9122513. [PMID: 34946115 PMCID: PMC8703902 DOI: 10.3390/microorganisms9122513] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2021] [Revised: 12/01/2021] [Accepted: 12/01/2021] [Indexed: 11/21/2022] Open
Abstract
Antimicrobial resistance is an emerging condition that increases the risk of spreading and prolonging infectious diseases globally. Therefore, a new alternative strategy for antibiotics is required urgently to control pathogens spreading. Probiotics are considered as an alternative for antibiotics that inhibit pathogens. In the present study, potent lactic acid bacteria (LAB) were isolated and screened for their probiotic characteristics and antagonistic activity against intestinal pathogens by agar well diffusion, Time and Dose-dependent killing assay, minimum inhibitor, and minimum bactericidal concentration (MIC/MBC), and co-culture methods. The Lactococcus lactis RWP-3 and RWP-7 fermented the different carbohydrate substrates and produced different extracellular enzymes. Both isolates showed significant tolerant capability in the gastric, duodenal, and intestinal juices. In addition, RWP-3 and RWP-7 had hydrophobicity and aggregation properties in a time-dependent manner. Furthermore, the cell-free secondary metabolites (CFS) of RWP-3 and RWP-7 showed strong antibacterial activity against Escherichia coli,Staphylococcus aureus, Pseudomonas aeruginosa and Enterococcus faecalis. A co-culture study revealed that the RWP-3 and RWP-7 strongly compete with pathogen growths. RWP-3 and RWP-7 showed strong antagonistic activities against tested pathogens with significant probiotic characteristics, suggesting that these strains obtained could be used as an alternative strategy for the antibiotic to control infectious pathogens.
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43
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Bangar SP, Sharma N, Kumar M, Ozogul F, Purewal SS, Trif M. Recent developments in applications of lactic acid bacteria against mycotoxin production and fungal contamination. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101444] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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44
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Efficacy of lactic acid bacteria supplementation against Fusarium graminearum growth in vitro and inhibition of Zearalenone causing inflammation and oxidative stress in vivo. Toxicon 2021; 202:115-122. [PMID: 34562499 DOI: 10.1016/j.toxicon.2021.09.010] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Revised: 09/14/2021] [Accepted: 09/15/2021] [Indexed: 11/23/2022]
Abstract
Fusarium graminearum invasion and Zearalenone (ZEN)-mycotoxin contamination are considered the most global threat to food and feed. This study investigates the effect Lactobacillus plantarum MON03 viable cells (LPVC) and LP free cells supernatant (LPFCS) against Fusarium graminearum growth and ZEN production in vitro and evaluates if treatment with LP viable cells can counteract the negative effect of ZEN on inflammation and oxidative stress in mesenteric lymph nodes and serum biochemical parameters in mice. For the in vitro study, 7 days of LPVC, LPFCS and F. graminearum co-incubation at different concentrations was done in order to determine the antifungal activity and ZEN- production inhibition. Regarding the in vivo study, Balb/c mice were treated as following: Control, ZEN group, LP group and ZEN + LP group for 30 days. In vitro, LPVC showed an excellent antifungal activity after 7 days of co-incubation (103 CFU/ml). LPVC was succeeded also to inhibit ZEN production by the fungi. In vivo, ZEN has shown an important oxidative damage. As a result of the exposure to ZEN, an increase cytokines, as effectors of an inflammatory response, were observed in the mesenteric lymph nodes (MLN) of intoxicated mice. In parallel, a serum biochemical change was also observed. LPVC induced a reduction of ZEN-induced oxidative stress and counteracts also the biochemical parameters damage and the inflammatory markers increased by ZEN. LPVC can be valorized as an anti-cating agent in the vitro and in the gastro-intestinal tract to decrease ZEN-toxic effects.
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45
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Mihalcea L, Turturică M, Cucolea EI, Dănilă GM, Dumitrașcu L, Coman G, Constantin OE, Grigore-Gurgu L, Stănciuc N. CO 2 Supercritical Fluid Extraction of Oleoresins from Sea Buckthorn Pomace: Evidence of Advanced Bioactive Profile and Selected Functionality. Antioxidants (Basel) 2021; 10:antiox10111681. [PMID: 34829552 PMCID: PMC8615056 DOI: 10.3390/antiox10111681] [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: 10/05/2021] [Revised: 10/19/2021] [Accepted: 10/22/2021] [Indexed: 12/02/2022] Open
Abstract
The processing of sea buckthorn generates a significant amount of pomace, seeds and skin considered valuable sources of health-promoting macromolecules, such as carotenoids, pectin, flavonoids, phytosterols, polyunsaturated fatty acids and tocopherols. In this study, the bioactives from sea buckthorn pomace (SBP) were extracted using supercritical carbon dioxide (SFE-CO2), at different temperatures and pressures, allowing for obtaining four fractions according to separators (S40 and S45). The highest carotenoid content of 396.12 ± 1.02 mg/g D.W. was found in the S40 fraction, at extraction parameters of 35 °C/45 MPa, yielding an antioxidant activity of 32.10 ± 0.17 mMol TEAC/g D.W. The representative carotenoids in the extract were zeaxanthin, β-carotene and lycopene, whereas all enriched SFE-CO2 extracts contained α-, β- and δ-tocopherol, with α-tocopherol representing around 82% of all fractions. β-sitosterol was the major phytosterol in the fractions derived from S45. All fractions contained significant fatty acids, with a predominance of linoleic acid. Remarkably, the enriched extracts showed a significant palmitoleic acid content, ranging from 53 to 65 µg/g. S40 extracts showed a good antibacterial activity against Staphylococcus aureus and Aeromonas hydrophila ATCC 7966, whereas S45 extracts showed a growth inhibition rate of 100% against Aspergillus niger after three days of growth. Our results are valuable, and they allow identifying the different profiles of extracts with many different applications in food, pharmaceutics, nutraceuticals and cosmeceuticals.
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Affiliation(s)
- Liliana Mihalcea
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Domnească Street 111, 800201 Galati, Romania; (L.M.); (M.T.); (L.D.); (G.C.); (O.E.C.); (L.G.-G.)
| | - Mihaela Turturică
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Domnească Street 111, 800201 Galati, Romania; (L.M.); (M.T.); (L.D.); (G.C.); (O.E.C.); (L.G.-G.)
| | - Elena Iulia Cucolea
- Cromatec Plus SRL, Research Center for Instrumental Analysis SCIENT, Petre Ispirescu Street 1, 077176 Tâncăbești, Romania; (E.I.C.); (G.-M.D.)
| | - George-Mădălin Dănilă
- Cromatec Plus SRL, Research Center for Instrumental Analysis SCIENT, Petre Ispirescu Street 1, 077176 Tâncăbești, Romania; (E.I.C.); (G.-M.D.)
| | - Loredana Dumitrașcu
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Domnească Street 111, 800201 Galati, Romania; (L.M.); (M.T.); (L.D.); (G.C.); (O.E.C.); (L.G.-G.)
| | - Gigi Coman
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Domnească Street 111, 800201 Galati, Romania; (L.M.); (M.T.); (L.D.); (G.C.); (O.E.C.); (L.G.-G.)
| | - Oana Emilia Constantin
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Domnească Street 111, 800201 Galati, Romania; (L.M.); (M.T.); (L.D.); (G.C.); (O.E.C.); (L.G.-G.)
| | - Leontina Grigore-Gurgu
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Domnească Street 111, 800201 Galati, Romania; (L.M.); (M.T.); (L.D.); (G.C.); (O.E.C.); (L.G.-G.)
| | - Nicoleta Stănciuc
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Domnească Street 111, 800201 Galati, Romania; (L.M.); (M.T.); (L.D.); (G.C.); (O.E.C.); (L.G.-G.)
- Correspondence:
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46
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Stability, bioavailability and antifungal activity of reuterin during manufacturing and storage of stirred yoghurt. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105141] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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47
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48
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Qiao N, Yu L, Zhang C, Wei C, Zhao J, Zhang H, Tian F, Zhai Q, Chen W. A comparison of the inhibitory activities of Lactobacillus and Bifidobacterium against Penicillium expansum and an analysis of potential antifungal metabolites. FEMS Microbiol Lett 2021; 367:5897356. [PMID: 32845333 DOI: 10.1093/femsle/fnaa130] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2020] [Accepted: 08/24/2020] [Indexed: 01/26/2023] Open
Abstract
The infection of fruits by Penicillium expansum (P. expansum) do not only cause economic loss but also potentially endanger human health, especially because few biocontrol agents against this fungus have been well studied yet. In this work, to verity the antifungal activity against P. expansum of 22 Bifidobacterium and 44 Lactobacillus, dual-culture overlay assay, microtiter plate well assay and agar spot assay were successively performed. One of the strain, Bifidobacterium adolescentis (B. adolescentis) CCFM1108 exhibited the most potent inhibition ability among all tested strains. Additionally, we showed that multiple antifungal compounds produced by tested strain synergistically inhibit the growth of P. expansum, including lactic acid, acetic acid, 3-phenyllactic acid and p-hydroxyphenyllactic acid. Those active compounds mentioned were detected in the cell-free supernatant and characterized by metabolomics analysis using GC-MS. Correspondingly, B. adolescentis CCFM1108 supernatant disrupted plasma membrane integrity of the P. expansum mycelial and drastically reduced patulin production in P. expansum. The inhibitive effects of B. adolescentis CCFM1108 were also confirmed with three other P. expansum strains. The active inhibitory properties of Bifidobacterium strains, especially B. adolescentis CCFM1108, indicate that B. adolescentis can be potentially used as a novel bioagent to prevent or delay fungal spoilage on fruit.
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Affiliation(s)
- Nanzhen Qiao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, and National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, 214122, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Leilei Yu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, and National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, 214122, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.,International Joint Research Laboratory for Probiotics at Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Chengcheng Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, and National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, 214122, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Chaozhi Wei
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, and National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, 214122, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Jianxin Zhao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, and National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, 214122, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Hao Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, and National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, 214122, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.,National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu 214122, China.,Wuxi Translational Medicine Research Center and Jiangsu Translational Medicine Research Institute Wuxi Branch.,(Yangzhou) Institute of Food Biotechnology, Jiangnan University, Yangzhou 225004, China
| | - Fengwei Tian
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, and National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, 214122, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.,International Joint Research Laboratory for Probiotics at Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Qixiao Zhai
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, and National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, 214122, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.,International Joint Research Laboratory for Probiotics at Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Wei Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, and National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, 214122, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.,National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu 214122, China.,Beijing Innovation Centre of Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, China
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49
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Xu JJ, Sun JZ, Si KL, Guo CF. 3-Phenyllactic acid production by Lactobacillus crustorum strains isolated from naturally fermented vegetables. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111780] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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50
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Azizkhani M, Sodanlo A. Antifungal Activity of Peptides Derived From Iranian Traditional Kefir. INTERNATIONAL JOURNAL OF ENTERIC PATHOGENS 2021. [DOI: 10.34172/ijep.2021.20] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
Abstract
Background: Probiotic products contain metabolites that have positive effects on the intestinal microorganisms and well-being of the host as well as possess antimicrobial properties. Objective: This study aimed to investigate the antifungal activities of the water-soluble peptides (WSPs) found in ewe and cow milk kefir fermented by the traditional kefiran of Semnan (Semnan province, Iran). Materials and Methods: Kefir samples were prepared by inoculating Iranian traditional kefiran into pasteurized milk. WPSs were extracted and antifungal activity was evaluated. Results: During the 28-day storage, the concentration of the amino acids increased except for a decrease detected in the concentration of arginine, aspartic acid, cysteine, and glycine; and the total amino acid concentration in ewe milk and kefir was higher than that in cow’s milk and kefir. The WSPs of both kefir samples showed considerable inhibitory activities against the growth of Candida albicans and Aspergillus niger, but Penicillium sp. had the lowest sensitivity when treated with WSPs. The antifungal activity of WSPs of ewe kefir was significantly higher than that of cow kefir. The highest growth inhibitory potential of WSPs between two kefir samples was found for C. albicans. The antifungal potential of WSPs of ewe kefir was considerably higher than that of cow kefir. Conclusion: The higher antifungal potential of ewe kefir was likely associated with the high concentration of protein, extensive degradation of proteins, and diversity of amino acids produced during the fermentation.
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Affiliation(s)
- Maryam Azizkhani
- Department of Food Hygiene, Faculty of Veterinary Medicine, Amol University of Special Modern Technologies, Amol, Iran
| | - Azam Sodanlo
- Department of Food Hygiene, Faculty of Veterinary Medicine, Amol University of Special Modern Technologies, Amol, Iran
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