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Ansari F, Lee CC, Rashidimehr A, Eskandari S, Ashaolu TJ, Mirzakhani E, Pourjafar H, Jafari SM. The Role of Probiotics in Improving Food Safety: Inactivation of Pathogens and Biological Toxins. Curr Pharm Biotechnol 2024; 25:962-980. [PMID: 37264621 DOI: 10.2174/1389201024666230601141627] [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: 01/23/2023] [Revised: 04/07/2023] [Accepted: 04/26/2023] [Indexed: 06/03/2023]
Abstract
Currently, many advances have been made in avoiding food contamination by numerous pathogenic and toxigenic microorganisms. Many studies have shown that different probiotics, in addition to having beneficial effects on the host's health, have a very good ability to eliminate and neutralize pathogens and their toxins in foods which leads to enhanced food safety. The present review purposes to comprehensively discuss the role of probiotics in improving food safety by inactivating pathogens (bacterial, fungal, viral, and parasite agents) and neutralizing their toxins in food products. Some recent examples in terms of the anti-microbial activities of probiotics in the body after consuming contaminated food have also been mentioned. This review shows that different probiotics have the potential to inactivate pathogens and neutralize and detoxify various biological agents in foods, as well as in the host body after consumption.
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Affiliation(s)
- Fereshteh Ansari
- Department of Agricultural Research, Razi Vaccine and Serum Research Institute, Education and Extension Organization (AREEO), Tehran. Iran
- Research Center for Evidence-Based Medicine, Health Management and Safety Promotion Research Institute, Tabriz University of Medical Sciences, Tabriz, Iran
- Iranian EBM Centre: A Joanna Briggs Institute Affiliated Group, Tabriz, Iran
| | - Chi-Ching Lee
- Department of Food Engineering, Istanbul Sabahattin Zaim University, Faculty of Engineering and Natural Sciences, Turkey
| | - Azadeh Rashidimehr
- Department of Food Sciences, Faculty of Veterinary Medicine, Lorestan University, Khorramabad, Lorestan, Iran
| | - Soheyl Eskandari
- Food and Drug Laboratory Research Center (FDLRC), Food and Drug Administration (FDA), Ministry of Health and Medical Education (MOH+ME), Tehran, Iran
| | - Tolulope Joshua Ashaolu
- Institute of Research and Development, Duy Tan University, Da Nang, 550000, Viet Nam
- Faculty of Environmental and Chemical Engineering, Duy Tan University, Da Nang, 550000, Viet Nam
| | - Esmaeel Mirzakhani
- Department of Food Science and Technology, Faculty of Nutrition & Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Hadi Pourjafar
- Dietary Supplements and Probiotic Research Center, Alborz University of Medical Sciences, Karaj, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
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Ujlaki G, Kovács T, Vida A, Kókai E, Rauch B, Schwarcz S, Mikó E, Janka E, Sipos A, Hegedűs C, Uray K, Nagy P, Bai P. Identification of Bacterial Metabolites Modulating Breast Cancer Cell Proliferation and Epithelial-Mesenchymal Transition. Molecules 2023; 28:5898. [PMID: 37570868 PMCID: PMC10420980 DOI: 10.3390/molecules28155898] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 07/27/2023] [Accepted: 08/02/2023] [Indexed: 08/13/2023] Open
Abstract
Breast cancer patients are characterized by the oncobiotic transformation of multiple microbiome communities, including the gut microbiome. Oncobiotic transformation of the gut microbiome impairs the production of antineoplastic bacterial metabolites. The goal of this study was to identify bacterial metabolites with antineoplastic properties. We constructed a 30-member bacterial metabolite library and screened the library compounds for effects on cell proliferation and epithelial-mesenchymal transition. The metabolites were applied to 4T1 murine breast cancer cells in concentrations corresponding to the reference serum concentrations. However, yric acid, glycolic acid, d-mannitol, 2,3-butanediol, and trans-ferulic acid exerted cytostatic effects, and 3-hydroxyphenylacetic acid, 4-hydroxybenzoic acid, and vanillic acid exerted hyperproliferative effects. Furthermore, 3-hydroxyphenylacetic acid, 4-hydroxybenzoic acid, 2,3-butanediol, and hydrocinnamic acid inhibited epithelial-to-mesenchymal (EMT) transition. We identified redox sets among the metabolites (d-mannitol-d-mannose, 1-butanol-butyric acid, ethylene glycol-glycolic acid-oxalic acid), wherein only one partner within the set (d-mannitol, butyric acid, glycolic acid) possessed bioactivity in our system, suggesting that changes to the local redox potential may affect the bacterial secretome. Of the nine bioactive metabolites, 2,3-butanediol was the only compound with both cytostatic and anti-EMT properties.
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Affiliation(s)
- Gyula Ujlaki
- Department of Medical Chemistry, Faculty of Medicine, University of Debrecen, 4032 Debrecen, Hungary; (G.U.); (T.K.); (A.V.); (E.K.); (B.R.); (S.S.); (E.M.); (A.S.); (C.H.); (K.U.)
| | - Tünde Kovács
- Department of Medical Chemistry, Faculty of Medicine, University of Debrecen, 4032 Debrecen, Hungary; (G.U.); (T.K.); (A.V.); (E.K.); (B.R.); (S.S.); (E.M.); (A.S.); (C.H.); (K.U.)
| | - András Vida
- Department of Medical Chemistry, Faculty of Medicine, University of Debrecen, 4032 Debrecen, Hungary; (G.U.); (T.K.); (A.V.); (E.K.); (B.R.); (S.S.); (E.M.); (A.S.); (C.H.); (K.U.)
| | - Endre Kókai
- Department of Medical Chemistry, Faculty of Medicine, University of Debrecen, 4032 Debrecen, Hungary; (G.U.); (T.K.); (A.V.); (E.K.); (B.R.); (S.S.); (E.M.); (A.S.); (C.H.); (K.U.)
| | - Boglára Rauch
- Department of Medical Chemistry, Faculty of Medicine, University of Debrecen, 4032 Debrecen, Hungary; (G.U.); (T.K.); (A.V.); (E.K.); (B.R.); (S.S.); (E.M.); (A.S.); (C.H.); (K.U.)
| | - Szandra Schwarcz
- Department of Medical Chemistry, Faculty of Medicine, University of Debrecen, 4032 Debrecen, Hungary; (G.U.); (T.K.); (A.V.); (E.K.); (B.R.); (S.S.); (E.M.); (A.S.); (C.H.); (K.U.)
| | - Edit Mikó
- Department of Medical Chemistry, Faculty of Medicine, University of Debrecen, 4032 Debrecen, Hungary; (G.U.); (T.K.); (A.V.); (E.K.); (B.R.); (S.S.); (E.M.); (A.S.); (C.H.); (K.U.)
| | - Eszter Janka
- Department of Dermatology, Faculty of Medicine, University of Debrecen, 4032 Debrecen, Hungary;
| | - Adrienn Sipos
- Department of Medical Chemistry, Faculty of Medicine, University of Debrecen, 4032 Debrecen, Hungary; (G.U.); (T.K.); (A.V.); (E.K.); (B.R.); (S.S.); (E.M.); (A.S.); (C.H.); (K.U.)
| | - Csaba Hegedűs
- Department of Medical Chemistry, Faculty of Medicine, University of Debrecen, 4032 Debrecen, Hungary; (G.U.); (T.K.); (A.V.); (E.K.); (B.R.); (S.S.); (E.M.); (A.S.); (C.H.); (K.U.)
| | - Karen Uray
- Department of Medical Chemistry, Faculty of Medicine, University of Debrecen, 4032 Debrecen, Hungary; (G.U.); (T.K.); (A.V.); (E.K.); (B.R.); (S.S.); (E.M.); (A.S.); (C.H.); (K.U.)
| | - Péter Nagy
- Department of Biophysics and Cell Biology, Faculty of Medicine, University of Debrecen, 4032 Debrecen, Hungary;
| | - Peter Bai
- Department of Medical Chemistry, Faculty of Medicine, University of Debrecen, 4032 Debrecen, Hungary; (G.U.); (T.K.); (A.V.); (E.K.); (B.R.); (S.S.); (E.M.); (A.S.); (C.H.); (K.U.)
- MTA-DE Lendület Laboratory of Cellular Metabolism, 4032 Debrecen, Hungary
- Research Center for Molecular Medicine, Faculty of Medicine, University of Debrecen, 4032 Debrecen, Hungary
- ELKH-DE Cell Biology and Signaling Research Group ELKH, 4032 Debrecen, Hungary
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Antifungal activity of lactic acid bacteria and their application in food biopreservation. ADVANCES IN APPLIED MICROBIOLOGY 2022; 120:33-77. [PMID: 36243452 DOI: 10.1016/bs.aambs.2022.07.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Abstract
Lactic acid bacteria (LAB) are ubiquitous bacteria associated with spontaneous lactic fermentation of vegetables, dairy and meat products. They are generally recognized as safe (GRAS), and they are involved in transformation of probiotic lacto-fermented foods, highly desired for their nutraceutical properties. The antifungal activity is one of the exciting properties of LAB, because of its possible application in food bio-preservation, as alternative to chemical preservatives. Many recent research works have been developed on antifungal activity of LAB, and they demonstrate their capacity to produce various antifungal compounds, (i.e. organic acids, PLA, proteinaceous compounds, peptides, cyclic dipeptides, fatty acids, and other compounds), of different properties (hydrophilic, hydrophobic and amphiphilic). The effectiveness of LAB in controlling spoilage and pathogenic fungi, demonstrated in different agricultural and food products, can be due to the synergistic effect between their antifungal compounds of different properties; where the amphiphilic-compounds allow the contact between the target microbial cell (hydrophilic compartment) and antifungal hydrophobic-compounds. Further studies on the interaction between compounds of these three properties are to de be developed, in order to highlight more their mechanism of action, and make LAB more profitable in improving shelf life and nutraceutical properties of foods.
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Potential application of postbiotics metabolites from bioprotective culture to fabricate bacterial nanocellulose based antimicrobial packaging material. Int J Biol Macromol 2022; 220:528-536. [PMID: 35988726 DOI: 10.1016/j.ijbiomac.2022.08.108] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2022] [Revised: 08/01/2022] [Accepted: 08/10/2022] [Indexed: 12/24/2022]
Abstract
Postbiotics (P) of FreshQ, a food protective culture, was prepared and used to develop an antimicrobial membrane by bacterial nanocellulose (BNC). Postbiotics were prepared in de Man, Rogosa and Sharpe medium and freeze-dried. The chemical composition was investigated by GC-MS and the antibacterial activity of postbiotics on different bacterial and fungal strains was investigated. Finally, postbiotics were included in wet and lyophilized BNC by ex-situ method, and their antibacterial activity and FTIR specifications were studied. The GC-MS analysis of postbiotics revealed the presence of fatty acids, alkanes, aldehydes, hydrocarbones fatty acid esters, propionic acid, and certain antibacterial and antifungal compounds such as 2,4-Di-tert-butyl phenol and dotriacontane. Postbiotics revealed antibacterial activity on all investigated strains in a concentration-dependent manner and as the concentation decreased, there was a significant reduction in antimicrobial effects. The zone of inhibition for all bacterial pathogens exceeded 20 mm, then they were classified as "extremely sensitive microorganisms" to the postbiotics at 50 % concentration, while fungal strains revealed a lower zone of inhibition (<17 mm). The order of antimicrobial susceptibility was as follows: Listeria monocytogenes > Staphylococcus aureus > Escherichia coli > Salmonella Typhimurium > Aspergillus flavus > Penicillium citrinum. We also recognized that P-BNC in wet form has significant antimicrobial activity than lyophilized form due to the high adsorption capacity and open 3D structure of BNC in wet form. The fabricated material can serve as an antimicrobial membrane for food applications.
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The Interactions among Isolates of Lactiplantibacillus plantarum and Dairy Yeast Contaminants: Towards Biocontrol Applications. FERMENTATION-BASEL 2021. [DOI: 10.3390/fermentation8010014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Yeast diversity in the cheese manufacturing process and in the cheeses themselves includes indispensable species for the production of specific cheeses and undesired species that cause cheese defects and spoilage. The control of yeast contaminants is problematic due to limitations in sanitation methods and chemicals used in the food industry. The utilisation of lactic acid bacteria and their antifungal products is intensively studied. Lactiplantibacillus plantarum is one of the most frequently studied species producing a wide spectrum of bioactive by-products. In the present study, twenty strains of L. plantarum from four sources were tested against 25 species of yeast isolated from cheeses, brines, and dairy environments. The functional traits of L. plantarum strains, such as the presence of class 2a bacteriocin and chitinase genes and in vitro production of organic acids, were evaluated. The extracellular production of bioactive peptides and proteins was tested using proteomic methods. Antifungal activity against yeast was screened using in vitro tests. Testing of antifungal activity on artificial media and reconstituted milk showed significant variability within the strains of L. plantarum and its group of origin. Strains from sourdoughs (CCDM 3018, K19-3) and raw cheese (L12, L24, L32) strongly inhibited the highest number of yeast strains on medium with reconstituted milk. These strains showed a consistent spectrum of genes belonging to class 2a bacteriocins, the gene of chitinase and its extracellular product 9 LACO Chitin-binding protein. Strain CCDM 3018 with the spectrum of class 2a bacteriocin gene, chitinase and significant production of lactic acid in all media performed significant antifungal effects in artificial and reconstituted milk-based media.
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Xu R, Sa R, Jia J, Li L, Wang X, Liu G. Screening of Antifungal Lactic Acid Bacteria as Bioprotective Cultures in Yogurt and a Whey Beverage. J Food Prot 2021; 84:953-961. [PMID: 33411924 DOI: 10.4315/jfp-20-441] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2020] [Accepted: 12/27/2020] [Indexed: 11/11/2022]
Abstract
ABSTRACT The demand for preservative-free food products is rising, and biopreservation is a potential alternative to replace or reduce the use of chemical preservatives. The objectives of this study were to assess the antifungal activity of lactic acid bacteria (LAB; n = 98) and the efficacy and applicability of the chosen bioprotective cultures against fungal spoilers in dairy products. First, 14 antifungal strains were preliminarily screened by in vitro tests against Pichia pastoris D3, Aspergillus niger D1, Geotrichum candidum N1, Kluyveromyces marxianus W1, and Penicillium chrysogenum B1 and validated by challenge tests in yogurt, indicating that the fungal-inhibiting activity of LAB was species specific and yogurt fermented with antifungal LAB cultures was more effective in extending shelf life. Second, the chosen 14 LAB strains were identified by the 16S rDNA sequence analysis and carbohydrate fermentation test. The results were as follows: nine strains were Lactobacillus plantarum, three were Lactobacillus paracasei, one was Enterococus faecium, and one was Lactobacillus rhamnosus. Among them, active L. plantarum N7 was the chosen and studied factor affecting antifungal activity by using the response surface methodology. Finally, in situ tests were conducted to validate the activity of L. plantarum N7 in actual dairy products (whey beverages). Physicochemical and microbial indices of whey beverages during storage indicated that antifungal L. plantarum N7 could slow yeast growth and be candidates of interest for industrial applications. HIGHLIGHTS
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Affiliation(s)
- Rihua Xu
- State Key Laboratory of Reproductive Regulation and Breeding of Grassland Livestock, School of Life Science, Inner Mongolia University, Hohhot, People's Republic of China 010070; and
| | - Ren Sa
- State Key Laboratory of Reproductive Regulation and Breeding of Grassland Livestock, School of Life Science, Inner Mongolia University, Hohhot, People's Republic of China 010070; and
| | - Junwei Jia
- State Key Laboratory of Reproductive Regulation and Breeding of Grassland Livestock, School of Life Science, Inner Mongolia University, Hohhot, People's Republic of China 010070; and
| | - Lanlan Li
- State Key Laboratory of Reproductive Regulation and Breeding of Grassland Livestock, School of Life Science, Inner Mongolia University, Hohhot, People's Republic of China 010070; and
| | - Xiao Wang
- State Key Laboratory of Reproductive Regulation and Breeding of Grassland Livestock, School of Life Science, Inner Mongolia University, Hohhot, People's Republic of China 010070; and
| | - Guorong Liu
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, People's Republic of China 100048
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Syrokou MK, Tziompra S, Psychogiou EE, Mpisti SD, Paramithiotis S, Bosnea L, Mataragas M, Skandamis PN, Drosinos EH. Technological and Safety Attributes of Lactic Acid Bacteria and Yeasts Isolated from Spontaneously Fermented Greek Wheat Sourdoughs. Microorganisms 2021; 9:microorganisms9040671. [PMID: 33805132 PMCID: PMC8064081 DOI: 10.3390/microorganisms9040671] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Revised: 03/16/2021] [Accepted: 03/22/2021] [Indexed: 12/11/2022] Open
Abstract
The aim of the present study was to assess the technological and safety potential of 207 lactic acid bacteria (LAB) and 195 yeast strains isolated from spontaneously fermented Greek wheat sourdoughs. More accurately, the amylolytic, proteolytic, lipolytic, phytase and amino acid decarboxylase activities, along with the production of exopolysaccharides and antimicrobial compounds by the LAB and yeast isolates, were assessed. A well diffusion assay revealed seven proteolytic LAB and eight yeast strains; hydrolysis of tributyrin was evident only in 11 LAB strains. A further Sodium Dodecyl Sulphate-Polyacrylamide Gel Electrophoresis (SDS-PAGE) indicated partial hydrolysis of gluten. Lipolysis kinetics over 21 days was applied, exhibiting that lipolytic activity ranged from 6.25 to 65.50 AU/mL. Thirteen LAB inhibited Penicillium olsonii and Aspergillus niger growth and 12 yeast strains inhibited Pe. chrysogenum growth. Twenty-one Lactiplantibacillus plantarum strains exhibited inhibitory activity against Listeria monocytogenes, as well as several sourdough-associated isolates. The structural gene encoding plantaricin 423 was detected in 19 Lcb. plantarum strains, while the structural genes encoding plantaricins NC8, PlnE/F, PlnJ/K, and S were detected in two Lcb. plantarum strains. None of the microbial strains tested exhibited exopolysaccharide (EPS) production, amino acid decarboxylase, amylolytic or phytase activity. The technological and safety potential of the Lcb. plantarum and Wickerhamomyces anomalus strains was highlighted, since some of them exhibited proteolytic, lipolytic, antibacterial and antimould activities.
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Affiliation(s)
- Maria K. Syrokou
- Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece; (M.K.S.); (S.T.); (E.-E.P.); (S.-D.M.); (P.N.S.); (E.H.D.)
| | - Sofia Tziompra
- Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece; (M.K.S.); (S.T.); (E.-E.P.); (S.-D.M.); (P.N.S.); (E.H.D.)
| | - Eleni-Efthymia Psychogiou
- Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece; (M.K.S.); (S.T.); (E.-E.P.); (S.-D.M.); (P.N.S.); (E.H.D.)
| | - Sofia-Despoina Mpisti
- Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece; (M.K.S.); (S.T.); (E.-E.P.); (S.-D.M.); (P.N.S.); (E.H.D.)
| | - Spiros Paramithiotis
- Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece; (M.K.S.); (S.T.); (E.-E.P.); (S.-D.M.); (P.N.S.); (E.H.D.)
- Correspondence:
| | - Loulouda Bosnea
- Department of Dairy Research, Institute of Technology of Agricultural Products, Hellenic Agricultural Organization “DEMETER”, 45221 Ioannina, Greece; (L.B.); (M.M.)
| | - Marios Mataragas
- Department of Dairy Research, Institute of Technology of Agricultural Products, Hellenic Agricultural Organization “DEMETER”, 45221 Ioannina, Greece; (L.B.); (M.M.)
| | - Panagiotis N. Skandamis
- Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece; (M.K.S.); (S.T.); (E.-E.P.); (S.-D.M.); (P.N.S.); (E.H.D.)
| | - Eleftherios H. Drosinos
- Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece; (M.K.S.); (S.T.); (E.-E.P.); (S.-D.M.); (P.N.S.); (E.H.D.)
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