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Yan R, Zeng X, Shen J, Wu Z, Guo Y, Du Q, Tu M, Pan D. New clues for postbiotics to improve host health: a review from the perspective of function and mechanisms. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:6376-6387. [PMID: 38450745 DOI: 10.1002/jsfa.13444] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/01/2023] [Revised: 02/28/2024] [Accepted: 03/07/2024] [Indexed: 03/08/2024]
Abstract
Strain activity and stability severely limit the beneficial effects of probiotics in modulating host health. Postbiotics have emerged as a promising alternative as they can provide similar or even enhanced efficacy to probiotics, even under inactivated conditions. This review introduces the ingredients, preparation, and identification techniques of postbiotics, focusing on the comparison of the advantages and limitations between probiotics and postbiotics based on their mechanisms and applications. Inactivation treatment is the most significant difference between postbiotics and probiotics. We highlight the use of emerging technologies to inactivate probiotics, optimize process conditions to maintain the activity of postbiotics, or scale up their production. Postbiotics have high stability which can overcome unfavorable factors, such as easy inactivation and difficult colonization of probiotics after entering the intestine, and are rapidly activated, allowing continuous and rapid optimization of the intestinal microecological environment. They provide unique mechanisms, and multiple targets act on the gut-organ axis, co-providing new clues for the study of the biological functions of postbiotics. We summarize the mechanisms of action of inactivated lactic acid bacteria, highlighting that the NF-κB and MAPK pathways can be used as immune targeting pathways for postbiotic modulation of host health. Generally, we believe that as the classification, composition, and efficacy mechanism of postbiotics become clearer they will be more widely used in food, medicine, and other fields, greatly enriching the dimensions of food innovation. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Ruonan Yan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Insititute of Plant Virology, Ningbo University, Ningbo, China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food Science and Engineering, Ningbo University, Ningbo, China
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, China
| | - Xiaoqun Zeng
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Insititute of Plant Virology, Ningbo University, Ningbo, China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food Science and Engineering, Ningbo University, Ningbo, China
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, China
| | - Jiamin Shen
- Zhejiang Shenjinji Food Technology Co., LTD, Huzhou, China
| | - Zhen Wu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Insititute of Plant Virology, Ningbo University, Ningbo, China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food Science and Engineering, Ningbo University, Ningbo, China
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, China
| | - Yuxing Guo
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, China
| | - Qiwei Du
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Insititute of Plant Virology, Ningbo University, Ningbo, China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food Science and Engineering, Ningbo University, Ningbo, China
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, China
| | - Maolin Tu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Insititute of Plant Virology, Ningbo University, Ningbo, China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food Science and Engineering, Ningbo University, Ningbo, China
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, China
| | - Daodong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Insititute of Plant Virology, Ningbo University, Ningbo, China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food Science and Engineering, Ningbo University, Ningbo, China
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, China
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Feng C, Wu Y, Cai Z, Song Z, Shim YY, Reaney MJT, Wang Y, Zhang N. A comparative study on flaxseed lignan biotransformation through resting cell catalysis and microbial fermentation by β-glucosidase production Lactiplantibacillus plantarum. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:5869-5881. [PMID: 38407005 DOI: 10.1002/jsfa.13412] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/08/2023] [Revised: 02/15/2024] [Accepted: 02/20/2024] [Indexed: 02/27/2024]
Abstract
BACKGROUND Flax lignan has attracted much attention because of its potential bioactivities. However, the bioavailability of secoisolariciresinol diglucoside (SDG), the main lignan in flaxseed, depends on the bioconversion by the colon bacteria. Lactic acid bacteria (LAB) with β-glucosidase activity has found wide application in preparing bioactive aglycone. RESULTS LAB strains with good β-glucosidase activity were isolated from fermented tofu. Their bioconversion of flax lignan extract was investigated by resting cell catalysis and microbial fermentation, and the metabolism of SDG by Lactiplantibacillus plantarum C5 following fermentation was characterized by widely targeted metabolomics. Five L. plantarum strains producing β-glucosidase with broad substrate specificity were isolated and identified, and they all can transform SDG into secoisolariciresinol (SECO). L. plantarum C5 resting cell reached a maximum SDG conversion of 49.19 ± 3.75%, and SECO generation of 21.49 ± 1.32% (0.215 ± 0.013 mm) at an SDG substrate concentration of 1 mM and 0.477 ± 0.003 mm SECO was produced at 4 mm within 24 h. Although sixteen flax lignan metabolites were identified following the fermentation of SDG extract by L. plantarum C5, among them, four were produced following the fermentation: SECO, demethyl-SECO, demethyl-dehydroxy-SECO and isolariciresinol. Moreover, seven lignans increased significantly. CONCLUSION Fermentation significantly increased the profile and level of flax lignan metabolites, and the resting cell catalysis benefits from higher bioconversion efficiency and more straightforward product separation. Resting cell catalysis and microbial fermentation of flax lignan extract by the isolated β-glucosidase production L. plantarum could be potentially applied in preparing flax lignan ingredients and fermented flaxseed. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Chengcheng Feng
- Department of Food Science and Engineering, Jinan University, Guangzhou, China
- Guangdong Joint International Research Centre of Oilseed Biorefinery, Nutrition and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, China
| | - You Wu
- Department of Food Science and Engineering, Jinan University, Guangzhou, China
- Guangdong Joint International Research Centre of Oilseed Biorefinery, Nutrition and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, China
| | - Zizhe Cai
- Department of Food Science and Engineering, Jinan University, Guangzhou, China
- Guangdong Joint International Research Centre of Oilseed Biorefinery, Nutrition and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, China
| | - Ziliang Song
- Guangdong Joint International Research Centre of Oilseed Biorefinery, Nutrition and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, China
- Department of Plant Sciences, University of Saskatchewan, Saskatoon, Canada
| | - Youn Young Shim
- Guangdong Joint International Research Centre of Oilseed Biorefinery, Nutrition and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, China
- Department of Plant Sciences, University of Saskatchewan, Saskatoon, Canada
| | - Martin J T Reaney
- Guangdong Joint International Research Centre of Oilseed Biorefinery, Nutrition and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, China
- Department of Plant Sciences, University of Saskatchewan, Saskatoon, Canada
| | - Yong Wang
- Department of Food Science and Engineering, Jinan University, Guangzhou, China
- Guangdong Joint International Research Centre of Oilseed Biorefinery, Nutrition and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, China
| | - Ning Zhang
- Department of Food Science and Engineering, Jinan University, Guangzhou, China
- Guangdong Joint International Research Centre of Oilseed Biorefinery, Nutrition and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, China
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Fan Y, Yang X, Hu C, Wei B, Xu F, Guo Q. Fermentation Performance Evaluation of Lactic Acid Bacteria Strains for Sichuan Radish Paocai Production. Foods 2024; 13:1813. [PMID: 38928755 PMCID: PMC11202693 DOI: 10.3390/foods13121813] [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: 05/16/2024] [Revised: 06/04/2024] [Accepted: 06/06/2024] [Indexed: 06/28/2024] Open
Abstract
Fermented vegetable products play a significant role in various cuisines, and understanding the fermentation dynamics of lactic acid bacteria (LAB) strains is essential for optimizing their production and quality. Here, we sought to investigate the fermentation performance of five LAB strains isolated from Sichuan paocai as starters for paocai. Sensory evaluation revealed that the inoculation of radish paocai samples with LAB strains effectively improved the overall liking and sensory satisfaction of participants, increasing the scores to varying degrees in terms of taste, flavor, texture, and coloration. Lactiplantibacillus plantarum and Lacticaseibacillus rhamnosus exhibited a good salt resistance in radish juice and could grow in a medium containing 10% NaCl. Four indicator strains commonly found in contaminated paocai were effectively inhibited by fermented LAB broths, which improved the edibility and safe production of paocai. Compared to spontaneous fermentation (CK), radish paocai inoculated with LAB showed a significantly accelerated acid production rate, shortening the fermentation period by approximately two days. The contents of titratable total acids, organic acids, and free amino acids were higher in the inoculated samples and were enriched in the taste of radish paocai. The content of volatile organic compounds in the inoculated samples was higher than that in CK. Based on OPLS-DA analysis, 31 key indicators of paocai quality were screened and used to rank the fermentation performances of the five strains using the TOPSIS method; here, Lpb. plantarum and Lcb. rhamnosus achieved the highest scores. This study provides a reference for selecting LAB strains as efficient and secure fermentation starters to optimize paocai quality.
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Affiliation(s)
- Yiwen Fan
- School of Healthy Science and Engineering, University of Shanghai for Science and Technology, 516 Jungong Road, Shanghai 200093, China; (Y.F.); (C.H.)
- Key Laboratory of Oceanic and Polar Fisheries, Ministry of Agriculture and Rural Affairs, East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, 300 Jungong Road, Shanghai 200093, China; (X.Y.); (B.W.)
| | - Xu Yang
- Key Laboratory of Oceanic and Polar Fisheries, Ministry of Agriculture and Rural Affairs, East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, 300 Jungong Road, Shanghai 200093, China; (X.Y.); (B.W.)
| | - Cihai Hu
- School of Healthy Science and Engineering, University of Shanghai for Science and Technology, 516 Jungong Road, Shanghai 200093, China; (Y.F.); (C.H.)
- Key Laboratory of Oceanic and Polar Fisheries, Ministry of Agriculture and Rural Affairs, East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, 300 Jungong Road, Shanghai 200093, China; (X.Y.); (B.W.)
| | - Banghong Wei
- Key Laboratory of Oceanic and Polar Fisheries, Ministry of Agriculture and Rural Affairs, East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, 300 Jungong Road, Shanghai 200093, China; (X.Y.); (B.W.)
| | - Fei Xu
- School of Healthy Science and Engineering, University of Shanghai for Science and Technology, 516 Jungong Road, Shanghai 200093, China; (Y.F.); (C.H.)
- Shanghai Engineering Research Center of Food Rapid Detection, Shanghai 200093, China
| | - Quanyou Guo
- Key Laboratory of Oceanic and Polar Fisheries, Ministry of Agriculture and Rural Affairs, East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, 300 Jungong Road, Shanghai 200093, China; (X.Y.); (B.W.)
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Layla A, Syed QA, Zahoor T, Shahid M. Investigating the role of Lactiplantibacillus plantarum vs. spontaneous fermentation in improving nutritional and consumer safety of the fermented white cabbage sprouts. Int Microbiol 2024; 27:753-764. [PMID: 37700156 DOI: 10.1007/s10123-023-00426-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2023] [Revised: 08/15/2023] [Accepted: 08/25/2023] [Indexed: 09/14/2023]
Abstract
Brassicaceae sprouts are promising candidates for functional food because of their unique phytochemistry and high nutrient density compared to their seeds and matured vegetables. Despite being admired for their health-promoting properties, white cabbage sprouts have been least explored for their nutritional significance and behavior to lactic acid fermentation. This study aimed to investigate the role of lactic acid fermentation, i.e., inoculum vs. spontaneous, in reducing intrinsic toxicants load and improving nutrients delivering potential of the white cabbage sprouts. White cabbage sprouts with a 5-7 cm average size were processed as raw, blanched, Lactiplantibacillus plantarum-inoculated fermentation, and spontaneous fermentation. Plant material was dehydrated at 40 °C and evaluated for microbiological quality, macronutrients, minerals, and anti-nutrient contents. The results indicate L. plantarum inoculum fermentation of blanched cabbage sprouts (IF-BCS) to increase lactic acid bacteria count of the sprouts from 0.97 to 8.47 log CFU/g. Compared with the raw cabbage sprouts (RCS), inoculum fermented-raw cabbage sprouts (IF-RCS), and spontaneous fermented-raw cabbage sprouts (SF-RCS), the highest content of Ca (447 mg/100 g d.w.), Mg (204 mg/100 g d.w.), Fe (9.3 mg/100 g d.w.), Zn (5 mg/100 g d.w.), and Cu (0.5 mg/100 g d.w.) were recorded in IF-BCS. L. plantarum-led fermentation of BCS demonstrated a reduction in phytates, tannins, and oxalates contents at a rate of 42%, 66%, and 53%, respectively, while standalone lactic acid fermentation of the raw sprouts reduced the burden of anti-nutrients in a range between 32 and 56%. The results suggest L. plantarum-led lactic acid fermentation coupled with sprout blanching is the most promising way to improve the nutritional quality and safety of the white cabbage sprouts.
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Affiliation(s)
- Anam Layla
- National Institute of Food Science & Technology, University of Agriculture, Faisalabad, Pakistan
| | - Qamar Abbas Syed
- National Institute of Food Science & Technology, University of Agriculture, Faisalabad, Pakistan.
| | - Tahir Zahoor
- National Institute of Food Science & Technology, University of Agriculture, Faisalabad, Pakistan
| | - Muhammad Shahid
- Department of Biochemistry, University of Agriculture, Faisalabad, Pakistan
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Kham NNN, Phovisay S, Unban K, Kanpiengjai A, Saenjum C, Lumyong S, Shetty K, Khanongnuch C. Valorization of Cashew Apple Waste into a Low-Alcohol, Healthy Drink Using a Co-Culture of Cyberlindnera rhodanensis DK and Lactobacillus pentosus A14-6. Foods 2024; 13:1469. [PMID: 38790769 PMCID: PMC11120566 DOI: 10.3390/foods13101469] [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: 04/16/2024] [Revised: 05/07/2024] [Accepted: 05/08/2024] [Indexed: 05/26/2024] Open
Abstract
This study investigated the potential of microbial fermentative transforming processes in valorizing the cashew apple by-product into a low-alcohol, health-benefiting beverage. We particularly investigated the use of a non-Saccharomyces yeast, Cyberlindnera rhodanensis DK, as the main targeted microbe. At 30 °C without agitation, C. rhodanensis DK caused changes in key parameters during the fermentation of cashew apple juice (CAJ) in terms of varied pH values and initial sugar concentrations. This result indicated that pure CAJ, with pH adjusted to 6 and with the original 6.85% (w/v) total sugar content, was the most feasible condition, as glucose and fructose were mostly consumed at 12 days of fermentation. A co-culture approach with either Saccharomyces cerevisiae TISTR 5088 or Lactobacillus pentosus A14-6 was investigated to improve both physicochemical and fermentation characteristics. Co-fermentation with S. cerevisiae TISTR 5088 resulted in significantly increased ethanol accumulation to 33.61 ± 0.11 g/L, but diminished bioactive compounds, antioxidant activity, and antidiabetic potential. In contrast, co-fermentation with L. pentosus A14-6 demonstrated excellent outcomes, as it significantly increased sugar consumption and finally remained at only 4.95 g/L compared to C. rhodanensis DK alone, produced lower levels of ethanol at only 19.47 ± 0.06 g/L, and higher total titratable acid (TTA), resulting in a final pH of 3.6. In addition, co-fermentation with this lactic acid bacterium significantly enhanced bioactive compounds and antioxidant activity and also retained potential antidiabetic properties. These findings highlight the feasibility of using tailored microbial fermentation strategies to produce low-alcohol beverages with enhanced health-promoting properties from CAJ; however, product-development processes following health food regulations and sensory evaluation are necessary.
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Affiliation(s)
- Nang Nwet Noon Kham
- Multidisciplinary School, Chiang Mai University, Muang, Chiang Mai 50100, Thailand; (N.N.N.K.); (S.P.)
| | - Somsay Phovisay
- Multidisciplinary School, Chiang Mai University, Muang, Chiang Mai 50100, Thailand; (N.N.N.K.); (S.P.)
| | - Kridsada Unban
- Division of Food Science and Technology, Faculty of Agro-Industry, Chiang Mai University, Mae-Hia, Chiang Mai 50100, Thailand
| | - Apinun Kanpiengjai
- Department of Chemistry, Faculty of Science, Chiang Mai University, Huay Kaew Rd., Muang, Chiang Mai 50200, Thailand;
| | - Chalermpong Saenjum
- Faculty of Pharmacy, Chiang Mai University, Muang, Chiang Mai 50200, Thailand;
| | - Saisamorn Lumyong
- Department of Biology, Faculty of Science, Chiang Mai University, Huay Kaew Rd., Muang, Chiang Mai 50200, Thailand;
| | - Kalidas Shetty
- Global Institute of Food Security and International Agriculture (GIFSIA), Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA;
| | - Chartchai Khanongnuch
- Department of Biology, Faculty of Science, Chiang Mai University, Huay Kaew Rd., Muang, Chiang Mai 50200, Thailand;
- Research Center for Multidisciplinary Approaches to Miang, Multidisciplinary Research Institute (MDRI), Chiang Mai University, Muang, Chiang Mai 50200, Thailand
- Research Center of Microbial Diversity and Sustainable Utilization, Chiang Mai University, Huay Kaew Rd., Muang, Chiang Mai 50200, Thailand
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Wang H, Sui Y, Liu J, Liu H, Qin L, Kong B, Chen Q. Screening and evaluating microorganisms with broad-spectrum biogenic amine-degrading ability from naturally fermented dry sausage collected from Northeast China. Meat Sci 2024; 210:109438. [PMID: 38290305 DOI: 10.1016/j.meatsci.2024.109438] [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: 01/19/2023] [Revised: 12/01/2023] [Accepted: 01/22/2024] [Indexed: 02/01/2024]
Abstract
This study aimed to screen autochthonous strains with broad-spectrum biogenic amine (BA) degradation ability from traditional dry sausages and to evaluate their BA-degrading ability in dry sausages. A total of 120 strains were isolated from dry sausages collected from various regions in Northeast China, and 35 of 120 isolates were identified as non-BA producing strains by the in vitro agar method. The random amplified polymorphic DNA polymerase chain reaction technique genotyped these 35 isolates into 18 biotypes. Moreover, high performance liquid chromatography (HPLC) quantification showed that six strains (Latilactobacillus sakei MDJ6; Lactiplantibacillus plantarum SH7; Weissella hellenica DQ9; Staphylococcus saprophyticus JX18 and SYS8; and Macrococcus caseolyticus SYS11) of the 18 biotypes exhibited broad-spectrum BA-degrading ability, all of which had various levels of amine oxidase activity with monoamine oxidase and diamine oxidase activities ranged of 6.60-619.04 and 26.32-352.81 U/mg protein, respectively. These six strains were subsequently inoculated into dry sausages and the results showed that they exhibited varying degrees of BA-degrading ability, of which strain Lat. sakei MDJ6 allowed to have less BA production on dry sausage with a final concentration of 61.33 mg/kg.
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Affiliation(s)
- Huiping Wang
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yumeng Sui
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jiaqi Liu
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Haotian Liu
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Ligang Qin
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Qian Chen
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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Harlé O, Niay J, Parayre S, Nicolas A, Henry G, Maillard MB, Valence F, Thierry A, Guédon É, Falentin H, Deutsch SM. Deciphering the metabolism of Lactobacillus delbrueckii subsp. delbrueckii during soy juice fermentation using phenotypic and transcriptional analysis. Appl Environ Microbiol 2024; 90:e0193623. [PMID: 38376234 PMCID: PMC10952386 DOI: 10.1128/aem.01936-23] [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: 11/10/2023] [Accepted: 01/03/2024] [Indexed: 02/21/2024] Open
Abstract
In the context of sustainable diet, the development of soy-based yogurt fermented with lactic acid bacteria is an attractive alternative to dairy yogurts. To decipher the metabolism of Lactobacillus delbrueckii subsp. delbrueckii during soy juice (SJ) fermentation, the whole genome of the strain CIRM-BIA865 (Ld865) was sequenced and annotated. Then Ld865 was used to ferment SJ. Samples were analyzed throughout fermentation for their cell number, carbohydrate, organic acid, free amino acid, and volatile compound contents. Despite acidification, the number of Ld865 cells did not rise, and microscopic observations revealed the elongation of cells from 3.6 µm (inoculation) to 36.9 µm (end of fermentation). This elongation was observed in SJ but not in laboratory-rich medium MRS. Using transcriptomic analysis, we showed that the biosynthesis genes of peptidoglycan and membrane lipids were stably expressed, in line with the cell elongation observed, whereas no genes implicated in cell division were upregulated. Among the main sugars available in SJ (sucrose, raffinose, and stachyose), Ld865 only used sucrose. The transcriptomic analysis showed that Ld865 implemented the two transport systems that it contains to import sucrose: a PTS system and an ABC transporter. To fulfill its nitrogen needs, Ld865 probably first consumed the free amino acids of the SJ and then implemented different oligopeptide transporters and proteolytic/peptidase enzymes. In conclusion, this study showed that Ld865 enables fast acidification of SJ, despite the absence of cell division, leads to a product rich in free amino acids, and also leads to the production of aromatic compounds of interest. IMPORTANCE To reduce the environmental and health concerns related to food, an alternative diet is recommended, containing 50% of plant-based proteins. Soy juice, which is protein rich, is a relevant alternative to animal milk, for the production of yogurt-like products. However, soy "beany" and "green" off-flavors limit the consumption of such products. The lactic acid bacteria (LAB) used for fermentation can help to improve the organoleptic properties of soy products. But metabolic data concerning LAB adapted to soy juice are lacking. The aim of this study was, thus, to decipher the metabolism of Lactobacillus delbrueckii subsp. delbrueckii during fermentation of a soy juice, based on a multidisciplinary approach. This result will contribute to give tracks for a relevant selection of starter. Indeed, the improvement of the organoleptic properties of these types of products could help to promote plant-based proteins in our diet.
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Affiliation(s)
- Olivier Harlé
- INRAE, Institut Agro, STLO, Rennes, France
- Olga-Triballat Noyal, R&D UF, Noyal-sur-Vilaine, France
| | - Jérôme Niay
- Olga-Triballat Noyal, R&D UF, Noyal-sur-Vilaine, France
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Muñoz R, Rivas BDL, Rodríguez H, Esteban-Torres M, Reverón I, Santamaría L, Landete JM, Plaza-Vinuesa L, Sánchez-Arroyo A, Jiménez N, Curiel JA. Food phenolics and Lactiplantibacillus plantarum. Int J Food Microbiol 2024; 412:110555. [PMID: 38199014 DOI: 10.1016/j.ijfoodmicro.2023.110555] [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: 11/30/2023] [Revised: 12/21/2023] [Accepted: 12/27/2023] [Indexed: 01/12/2024]
Abstract
Phenolic compounds are important constituents of plant food products. These compounds play a key role in food characteristics such as flavor, astringency and color. Lactic acid bacteria are naturally found in raw vegetables, being Lactiplantibacillus plantarum the most commonly used commercial starter for the fermentation of plant foods. Hence, the metabolism of phenolic compounds of L. plantarum has been a subject of study in recent decades. Such studies confirm that L. plantarum, in addition to presenting catalytic capacity to transform aromatic alcohols and phenolic glycosides, exhibits two main differentiated metabolic routes that allow the biotransformation of dietary hydroxybenzoic and hydroxycinnamic acid-derived compounds. These metabolic pathways lead to the production of new compounds with new biological and organoleptic properties. The described metabolic pathways involve the action of specialized esterases, decarboxylases and reductases that have been identified through genetic analysis and biochemically characterized. The purpose of this review is to provide a comprehensive and up-to-date summary of the current knowledge of the metabolism of food phenolics in L. plantarum.
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Affiliation(s)
- Rosario Muñoz
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), CSIC, Madrid, Spain.
| | - Blanca de Las Rivas
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), CSIC, Madrid, Spain
| | - Héctor Rodríguez
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), CSIC, Madrid, Spain
| | - María Esteban-Torres
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), CSIC, Madrid, Spain
| | - Inés Reverón
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), CSIC, Madrid, Spain
| | - Laura Santamaría
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), CSIC, Madrid, Spain
| | - José Maria Landete
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), CSIC, Madrid, Spain
| | - Laura Plaza-Vinuesa
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), CSIC, Madrid, Spain
| | - Ana Sánchez-Arroyo
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), CSIC, Madrid, Spain
| | - Natalia Jiménez
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), CSIC, Madrid, Spain
| | - José Antonio Curiel
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), CSIC, Madrid, Spain.
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Zhang J, Liu D, Zhang C, Niu H, Xin X, Chen J, Yi H, Liu D. The impact of Levilactobacillus brevis YSJ3 and Lactiplantibacillus plantarum JLSC2-6 co-culture on gamma-aminobutyric acid yield, volatile and non-volatile metabolites, antioxidant activity, and bacterial community in fermented cauliflower byproducts. Food Chem 2024; 432:137169. [PMID: 37625302 DOI: 10.1016/j.foodchem.2023.137169] [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: 06/13/2023] [Revised: 07/29/2023] [Accepted: 08/13/2023] [Indexed: 08/27/2023]
Abstract
Co-culture fermentation is a novel technology for enhancing fermentation quality and promoting gamma-aminobutyric acid (GABA) yield. The purpose of this study was to evaluate the effects of Levilactobacillus brevis YSJ3 and Lactiplantibacillus plantarum JLSC2-6 co-culture on GABA yield, volatile and non-volatile metabolite profiles, and antioxidant activity in cauliflower byproducts. It was found that co-culture had the highest GABA yield (35.00 ± 1.15 mg/L) in fermented cauliflower stems. In total, 111 and 1264 volatile and non-volatile metabolites, respectively, were identified, of which 59 metabolites were significantly upregulated after co-culture fermentation. The results showed that 24 key upregulated metabolites were positively associated with hydroxyl radical-scavenging activity. Notably, Levilactobacills were positively correlated with the yield of GABA and key upregulated metabolites. Thus, these results suggest that Levilactobacillus brevis and Lactiplantibacillus plantarum can improve in key metabolites, GABA yield, and antioxidant activity following co-culture. This study provide a theoretical basis for developing GABA-rich cauliflower byproducts.
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Affiliation(s)
- Jianming Zhang
- Institute of Food Science, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang 310016, China
| | - Daiyao Liu
- Institute of Food Science, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang 310016, China; College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266100, China
| | - Chengcheng Zhang
- Institute of Food Science, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang 310016, China
| | - Haiyue Niu
- Institute of Food Science, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang 310016, China
| | - Xiaoting Xin
- Institute of Food Science, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang 310016, China
| | - Juan Chen
- Institute of Food Science, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang 310016, China; College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266100, China
| | - Huaxi Yi
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266100, China.
| | - Daqun Liu
- Institute of Food Science, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang 310016, China.
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10
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Muradova M, Proskura A, Canon F, Aleksandrova I, Schwartz M, Heydel JM, Baranenko D, Nadtochii L, Neiers F. Unlocking Flavor Potential Using Microbial β-Glucosidases in Food Processing. Foods 2023; 12:4484. [PMID: 38137288 PMCID: PMC10742834 DOI: 10.3390/foods12244484] [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: 11/20/2023] [Revised: 12/07/2023] [Accepted: 12/12/2023] [Indexed: 12/24/2023] Open
Abstract
Aroma is among of the most important criteria that indicate the quality of food and beverage products. Aroma compounds can be found as free molecules or glycosides. Notably, a significant portion of aroma precursors accumulates in numerous food products as nonvolatile and flavorless glycoconjugates, termed glycosidic aroma precursors. When subjected to enzymatic hydrolysis, these seemingly inert, nonvolatile glycosides undergo transformation into fragrant volatiles or volatiles that can generate odor-active compounds during food processing. In this context, microbial β-glucosidases play a pivotal role in enhancing or compromising the development of flavors during food and beverage processing. β-glucosidases derived from bacteria and yeast can be utilized to modulate the concentration of particular aroma and taste compounds, such as bitterness, which can be decreased through hydrolysis by glycosidases. Furthermore, oral microbiota can influence flavor perception by releasing volatile compounds that can enhance or alter the perception of food products. In this review, considering the glycosidic flavor precursors present in diverse food and beverage products, we underscore the significance of glycosidases with various origins. Subsequently, we delve into emerging insights regarding the release of aroma within the human oral cavity due to the activity of oral microbial glycosidases.
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Affiliation(s)
- Mariam Muradova
- Molecular Mechanisms of Flavor Perception, Center for Taste and Feeding Behavior, INRAE, CNRS, University of Burgundy Franche-Comté, 21000 Dijon, France; (A.P.); (F.C.); (M.S.); (J.-M.H.)
- International Research Center “Biotechnologies of the Third Millennium”, Faculty of Biotechnologies (BioTech), ITMO University, 191002 Saint-Petersburg, Russia; (I.A.); (L.N.)
| | - Alena Proskura
- Molecular Mechanisms of Flavor Perception, Center for Taste and Feeding Behavior, INRAE, CNRS, University of Burgundy Franche-Comté, 21000 Dijon, France; (A.P.); (F.C.); (M.S.); (J.-M.H.)
- International Research Center “Biotechnologies of the Third Millennium”, Faculty of Biotechnologies (BioTech), ITMO University, 191002 Saint-Petersburg, Russia; (I.A.); (L.N.)
| | - Francis Canon
- Molecular Mechanisms of Flavor Perception, Center for Taste and Feeding Behavior, INRAE, CNRS, University of Burgundy Franche-Comté, 21000 Dijon, France; (A.P.); (F.C.); (M.S.); (J.-M.H.)
| | - Irina Aleksandrova
- International Research Center “Biotechnologies of the Third Millennium”, Faculty of Biotechnologies (BioTech), ITMO University, 191002 Saint-Petersburg, Russia; (I.A.); (L.N.)
| | - Mathieu Schwartz
- Molecular Mechanisms of Flavor Perception, Center for Taste and Feeding Behavior, INRAE, CNRS, University of Burgundy Franche-Comté, 21000 Dijon, France; (A.P.); (F.C.); (M.S.); (J.-M.H.)
| | - Jean-Marie Heydel
- Molecular Mechanisms of Flavor Perception, Center for Taste and Feeding Behavior, INRAE, CNRS, University of Burgundy Franche-Comté, 21000 Dijon, France; (A.P.); (F.C.); (M.S.); (J.-M.H.)
| | - Denis Baranenko
- International Research Center “Biotechnologies of the Third Millennium”, Faculty of Biotechnologies (BioTech), ITMO University, 191002 Saint-Petersburg, Russia; (I.A.); (L.N.)
| | - Liudmila Nadtochii
- International Research Center “Biotechnologies of the Third Millennium”, Faculty of Biotechnologies (BioTech), ITMO University, 191002 Saint-Petersburg, Russia; (I.A.); (L.N.)
| | - Fabrice Neiers
- Molecular Mechanisms of Flavor Perception, Center for Taste and Feeding Behavior, INRAE, CNRS, University of Burgundy Franche-Comté, 21000 Dijon, France; (A.P.); (F.C.); (M.S.); (J.-M.H.)
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11
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Rajput A, Chauhan SM, Mohite OS, Hyun JC, Ardalani O, Jahn LJ, Sommer MO, Palsson BO. Pangenome analysis reveals the genetic basis for taxonomic classification of the Lactobacillaceae family. Food Microbiol 2023; 115:104334. [PMID: 37567624 DOI: 10.1016/j.fm.2023.104334] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2023] [Revised: 06/29/2023] [Accepted: 07/05/2023] [Indexed: 08/13/2023]
Abstract
Lactobacillaceae represent a large family of important microbes that are foundational to the food industry. Many genome sequences of Lactobacillaceae strains are now available, enabling us to conduct a comprehensive pangenome analysis of this family. We collected 3591 high-quality genomes from public sources and found that: 1) they contained enough genomes for 26 species to perform a pangenomic analysis, 2) the normalized Heap's coefficient λ (a measure of pangenome openness) was found to have an average value of 0.27 (ranging from 0.07 to 0.37), 3) the pangenome openness was correlated with the abundance and genomic location of transposons and mobilomes, 4) the pangenome for each species was divided into core, accessory, and rare genomes, that highlight the species-specific properties (such as motility and restriction-modification systems), 5) the pangenome of Lactiplantibacillus plantarum (which contained the highest number of genomes found amongst the 26 species studied) contained nine distinct phylogroups, and 6) genome mining revealed a richness of detected biosynthetic gene clusters, with functions ranging from antimicrobial and probiotic to food preservation, but ∼93% were of unknown function. This study provides the first in-depth comparative pangenomics analysis of the Lactobacillaceae family.
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Affiliation(s)
- Akanksha Rajput
- Department of Bioengineering, University of California, San Diego, La Jolla, USA
| | - Siddharth M Chauhan
- Department of Bioengineering, University of California, San Diego, La Jolla, USA
| | - Omkar S Mohite
- Novo Nordisk Foundation Center for Biosustainability, Technical University of Denmark, Kemitorvet, Building 220, 2800 Kongens, Lyngby, Denmark
| | - Jason C Hyun
- Bioinformatics and Systems Biology Program, University of California, San Diego, La Jolla, USA
| | - Omid Ardalani
- Novo Nordisk Foundation Center for Biosustainability, Technical University of Denmark, Kemitorvet, Building 220, 2800 Kongens, Lyngby, Denmark
| | - Leonie J Jahn
- Novo Nordisk Foundation Center for Biosustainability, Technical University of Denmark, Kemitorvet, Building 220, 2800 Kongens, Lyngby, Denmark
| | - Morten Oa Sommer
- Novo Nordisk Foundation Center for Biosustainability, Technical University of Denmark, Kemitorvet, Building 220, 2800 Kongens, Lyngby, Denmark
| | - Bernhard O Palsson
- Department of Bioengineering, University of California, San Diego, La Jolla, USA; Bioinformatics and Systems Biology Program, University of California, San Diego, La Jolla, USA; Department of Pediatrics, University of California, San Diego, La Jolla, CA, USA; Center for Microbiome Innovation, University of California San Diego, La Jolla, CA 92093, USA; Novo Nordisk Foundation Center for Biosustainability, Technical University of Denmark, Kemitorvet, Building 220, 2800 Kongens, Lyngby, Denmark.
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12
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Vázquez-Araújo L. Analysis of Volatile Compounds during Food Fermentation. Foods 2023; 12:3635. [PMID: 37835288 PMCID: PMC10572261 DOI: 10.3390/foods12193635] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2023] [Accepted: 09/22/2023] [Indexed: 10/15/2023] Open
Abstract
Fermented foods from different raw materials (fruits, cereals, milk, etc [...].
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Affiliation(s)
- Laura Vázquez-Araújo
- BCC Innovation, Technology Center in Gastronomy, Basque Culinary Center, 20009 Donostia-San Sebastián, Spain;
- Basque Culinary Center, Faculty of Gastronomic Sciences, Mondragon Unibertsitatea, 20009 Donostia-San Sebastián, Spain
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13
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Page CA, Pérez-Díaz IM, Pan M, Barrangou R. Genome-Wide Comparative Analysis of Lactiplantibacillus pentosus Isolates Autochthonous to Cucumber Fermentation Reveals Subclades of Divergent Ancestry. Foods 2023; 12:2455. [PMID: 37444193 DOI: 10.3390/foods12132455] [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: 04/28/2023] [Revised: 06/07/2023] [Accepted: 06/13/2023] [Indexed: 07/15/2023] Open
Abstract
Lactiplantibacillus pentosus, commonly isolated from commercial cucumber fermentation, is a promising candidate for starter culture formulation due to its ability to achieve complete sugar utilization to an end pH of 3.3. In this study, we conducted a comparative genomic analysis encompassing 24 L. pentosus and 3 Lactiplantibacillus plantarum isolates autochthonous to commercial cucumber fermentation and 47 lactobacillales reference genomes to determine species specificity and provide insights into niche adaptation. Results showed that metrics such as average nucleotide identity score, emulated Rep-PCR-(GTG)5, computed multi-locus sequence typing (MLST), and multiple open reading frame (ORF)-based phylogenetic trees can robustly and consistently distinguish the two closely related species. Phylogenetic trees based on the alignment of 587 common ORFs separated the L. pentosus autochthonous cucumber isolates from olive fermentation isolates into clade A and B, respectively. The L. pentosus autochthonous clade partitions into subclades A.I, A.II, and A.III, suggesting substantial intraspecies diversity in the cucumber fermentation habitat. The hypervariable sequences within CRISPR arrays revealed recent evolutionary history, which aligns with the L. pentosus subclades identified in the phylogenetic trees constructed. While L. plantarum autochthonous to cucumber fermentation only encode for Type II-A CRISPR arrays, autochthonous L. pentosus clade B codes for Type I-E and L. pentosus clade A hosts both types of arrays. L. pentosus 7.8.2, for which phylogeny could not be defined using the varied methods employed, was found to uniquely encode for four distinct Type I-E CRISPR arrays and a Type II-A array. Prophage sequences in varied isolates evidence the presence of adaptive immunity in the candidate starter cultures isolated from vegetable fermentation as observed in dairy counterparts. This study provides insight into the genomic features of industrial Lactiplantibacillus species, the level of species differentiation in a vegetable fermentation habitat, and diversity profile of relevance in the selection of functional starter cultures.
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Affiliation(s)
- Clinton A Page
- United States Department of Agriculture, Agricultural Research Service, SEA Food Science and Market Quality and Handling Research Unit, 322 Schaub Hall, Box 7624, Raleigh, NC 27695-7624, USA
| | - Ilenys M Pérez-Díaz
- United States Department of Agriculture, Agricultural Research Service, SEA Food Science and Market Quality and Handling Research Unit, 322 Schaub Hall, Box 7624, Raleigh, NC 27695-7624, USA
| | - Meichen Pan
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, 322 Schaub Hall, Box 7624, Raleigh, NC 27695-7624, USA
| | - Rodolphe Barrangou
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, 322 Schaub Hall, Box 7624, Raleigh, NC 27695-7624, USA
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14
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Knez E, Kadac-Czapska K, Grembecka M. Fermented Vegetables and Legumes vs. Lifestyle Diseases: Microbiota and More. Life (Basel) 2023; 13:life13041044. [PMID: 37109573 PMCID: PMC10141223 DOI: 10.3390/life13041044] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2023] [Revised: 04/12/2023] [Accepted: 04/17/2023] [Indexed: 04/29/2023] Open
Abstract
Silages may be preventive against lifestyle diseases, including obesity, diabetes mellitus, or metabolic syndrome. Fermented vegetables and legumes are characterized by pleiotropic health effects, such as probiotic or antioxidant potential. That is mainly due to the fermentation process. Despite the low viability of microorganisms in the gastrointestinal tract, their probiotic potential was confirmed. The modification of microbiota diversity caused by these food products has numerous implications. Most of them are connected to changes in the production of metabolites by bacteria, such as butyrate. Moreover, intake of fermented vegetables and legumes influences epigenetic changes, which lead to inhibition of lipogenesis and decreased appetite. Lifestyle diseases' feature is increased inflammation; thus, foods with high antioxidant potential are recommended. Silages are characterized by having a higher bioavailable antioxidants content than fresh samples. That is due to fermentative microorganisms that produce the enzyme β-glucosidase, which releases these compounds from conjugated bonds with antinutrients. However, fermented vegetables and legumes are rich in salt or salt substitutes, such as potassium chloride. However, until today, silages intake has not been connected to the prevalence of hypertension or kidney failure.
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Affiliation(s)
- Eliza Knez
- Department of Bromatology, Medical University of Gdańsk, Gen. J. Hallera Aw. 107, 80-416 Gdansk, Poland
| | - Kornelia Kadac-Czapska
- Department of Bromatology, Medical University of Gdańsk, Gen. J. Hallera Aw. 107, 80-416 Gdansk, Poland
| | - Małgorzata Grembecka
- Department of Bromatology, Medical University of Gdańsk, Gen. J. Hallera Aw. 107, 80-416 Gdansk, Poland
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15
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Molecular Detection and Identification of Plant-Associated Lactiplantibacillus plantarum. Int J Mol Sci 2023; 24:ijms24054853. [PMID: 36902287 PMCID: PMC10003612 DOI: 10.3390/ijms24054853] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 02/27/2023] [Accepted: 02/28/2023] [Indexed: 03/06/2023] Open
Abstract
Lactiplantibacillus plantarum is a lactic acid bacterium often isolated from a wide variety of niches. Its ubiquity can be explained by a large, flexible genome that helps it adapt to different habitats. The consequence of this is great strain diversity, which may make their identification difficult. Accordingly, this review provides an overview of molecular techniques, both culture-dependent, and culture-independent, currently used to detect and identify L. plantarum. Some of the techniques described can also be applied to the analysis of other lactic acid bacteria.
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16
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Huligere SS, Chandana Kumari VB, Alqadi T, Kumar S, Cull CA, Amachawadi RG, Ramu R. Isolation and characterization of lactic acid bacteria with potential probiotic activity and further investigation of their activity by α-amylase and α-glucosidase inhibitions of fermented batters. Front Microbiol 2023; 13:1042263. [PMID: 36756202 PMCID: PMC9901530 DOI: 10.3389/fmicb.2022.1042263] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2022] [Accepted: 11/23/2022] [Indexed: 01/24/2023] Open
Abstract
Probiotic microbiota plays a vital role in gastrointestinal health and possesses other beneficial attributes such as antimicrobial and antibiotic agents along with a significant role in the management of diabetes. The present study identifies the probiotic potential of Lactobacillus spp. isolated from three traditionally fermented foods namely, jalebi, medhu vada, and kallappam batters at biochemical, physiological, and molecular levels. By 16S rRNA gene amplification and sequencing, the isolates were identified. A similarity of >98% to Lacticaseibacillus rhamnosus RAMULAB13, Lactiplantibacillus plantarum RAMULAB14, Lactiplantibacillus pentosus RAMULAB15, Lacticaseibacillus paracasei RAMULAB16, Lacticaseibacillus casei RAMULAB17, Lacticaseibacillus casei RAMULAB20, and Lacticaseibacillus paracasei RAMULAB21 was suggested when searched for homology using NCBI database. Utilizing the cell-free supernatant (CS), intact cells (IC), and cell-free extract (CE) of the isolates, inhibitory potential activity against the carbohydrate hydrolyzing enzymes α-glucosidase and α-amylase was assessed. CS, CE, and IC of the isolates had a varying capability of inhibition against α-glucosidase (15.08 to 59.55%) and α-amylase (18.79 to 63.42%) enzymes. To assess the probiotic potential of seven isolates, various preliminary characteristics were examined. All the isolates exhibited substantial tolerance toward gastrointestinal conditions and also demonstrated the highest survival rate (> 99%), hydrophobicity (> 65%), aggregation (> 76%), adherence to HT-29 cells (> 84%), and chicken crop epithelial cells suggesting that the isolates had a high probiotic attribute. Additionally, the strains showed remarkable results in safety assessment assays (DNase and hemolytic), and antibacterial and antibiotic evaluations. The study concludes that the lactic acid bacteria (LAB) characterized possesses outstanding probiotic properties and has antidiabetic effects. In order to obtain various health advantages, LAB can be utilized as probiotic supplements.
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Affiliation(s)
- Sujay S. Huligere
- Department of Biotechnology and Bioinformatics, School of Life Sciences, JSS Academy of Higher Education and Research, Mysore, Karnataka, India
| | - V. B. Chandana Kumari
- Department of Biotechnology and Bioinformatics, School of Life Sciences, JSS Academy of Higher Education and Research, Mysore, Karnataka, India
| | - Taha Alqadi
- Department of Biology, Adham University College, Umm Al-Qura University, Makkah, Saudi Arabia
| | | | - Charley A. Cull
- Midwest Veterinary Services, Inc., Oakland, NE, United States
| | - Raghavendra G. Amachawadi
- Department of Clinical Sciences, College of Veterinary Medicine, Kansas State University, Manhattan, KS, United States,Raghavendra G. Amachawadi,
| | - Ramith Ramu
- Department of Biotechnology and Bioinformatics, School of Life Sciences, JSS Academy of Higher Education and Research, Mysore, Karnataka, India,*Correspondence: Ramith Ramu,
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17
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Identification and validation of core microbes associated with key aroma formation in fermented pepper paste (Capsicum annuumL.). Food Res Int 2023; 163:112194. [PMID: 36596132 DOI: 10.1016/j.foodres.2022.112194] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2022] [Revised: 11/11/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022]
Abstract
Fermented peppers are usually obtained by the spontaneous fermentation of microorganisms attached to fresh peppers, and the variable microbial composition would lead to inconsistencies in flavor between batches. To demonstrate the roles of microorganisms in flavor formation, the core microbes closely associated with the key aroma compounds of fermented pepper paste were screened and validated in this study. Lactobacillus was the dominant bacterial genus in fermented pepper paste, whereas the main fungal genera were Alternaria and Kazachstania. Nine strains of the genera Lactobacillus, Weissella, Bacillus, Zygosaccharomyces, Kazachstania, Debaryomyces, and Pichia were isolated from fermented pepper paste. Eleven key aroma compounds were identified using gas chromatography combined with olfactometry and relative odor activity values. Correlation analysis showed that Zygosaccharomyces and Kazachstania were positively correlated with the majority of the key aroma compounds, whereas Lactobacillus was negatively correlated with them. Thus, Zygosaccharomyces and Kazachstania were identified as core genera associated with the key odorants. Finally, Zygosaccharomyces bisporus, Kazachstania humilis, and Lactiplantibacillus plantarum were used as starter cultures for fermented peppers, confirming that Z. bisporus and K. humilis were more beneficial for the key aroma compounds (e.g., acetate, linalool, and phenyl ethanol) rather than L. plantarum. This study contributed to understanding the flavor formation mechanism and provided references for the quality control of food fermentation.
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18
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Li X, Cheng X, Yang J, Wang X, Lü X. Unraveling the difference in physicochemical properties, sensory, and volatile profiles of dry chili sauce and traditional fresh dry chili sauce fermented by Lactobacillus plantarum PC8 using electronic nose and HS-SPME-GC-MS. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102057] [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]
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19
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Detection of the Inoculated Fermentation Process of Apo Pickle Based on a Colorimetric Sensor Array Method. Foods 2022; 11:foods11223577. [PMID: 36429169 PMCID: PMC9689762 DOI: 10.3390/foods11223577] [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: 10/03/2022] [Revised: 10/28/2022] [Accepted: 11/04/2022] [Indexed: 11/12/2022] Open
Abstract
Apo pickle is a traditional Chinese fermented vegetable. However, the traditional fermentation process of Apo pickle is slow, easy to ruin, and cannot be judged with regard to time. To improve fermentation, LP-165 (L. Plantarum), which has a high salt tolerance, acidification, and growth capacity, was chosen as the starter culture. Meanwhile, a colorimetric sensor array (CSA) sensitive to pickle volatile compounds was developed to differentiate Apo pickles at varying degrees of fermentation. The color components were extracted from each dye in the color change profiles and were analyzed using principal component analysis (PCA) and linear discriminant analysis (LDA). The fermentation process of the Apo pickle was classified into four phases by LDA. The accuracy of backward substitution verification was 99% and the accuracy of cross validation was 92.7%. Furthermore, the partial least squares regression (PLSR) showed that data from the CSA were correlated with pH total acid, lactic acid, and volatile acids of the Apo pickle. These results illustrate that the CSA reacts quickly to inoculated Apo pickle and could be used to detect fermentation.
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20
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Voaides C, Boiu-Sicuia O, Israel-Roming F, Zamfir M, Grosu-Tudor SS, Angelescu IR, Cornea CP. Lactobacillus Strains for Vegetable Juice Fermentation-Quality and Health Aspects. Biomedicines 2022; 10:2867. [PMID: 36359394 PMCID: PMC9687318 DOI: 10.3390/biomedicines10112867] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2022] [Revised: 11/05/2022] [Accepted: 11/07/2022] [Indexed: 08/27/2024] Open
Abstract
Vegetable juices are new carrier variants for beneficial bacteria, representing an alternative to dairy-fermented products, especially for vegan, strict vegetarian, or allergic consumers. The aim of this study was to characterize several Romanian native lactic acid bacteria (LAB) strains to select valuable nutritional and probiotic strains for vegetable juice fermentation. Nineteen LAB strains were analyzed for antibiotic susceptibility (disc-diffusion method), the presence of antibiotic resistance genes, the presence of functional genes. and the production of organic acids by HPLC. Antibiotic resistant strains were observed only with ampicillin (Amp10) and kanamycin (K30), 79% and 32%, respectively, with results partially confirmed by molecular analysis. Multiplex PCR revealed the presence of LBA1272, dltD, folP, agl, α-amy, malL, and ribA genes, related to stress resistance, starch metabolism, and production of vitamins, except for folK. HPLC analyses were performed on beet roots (SF), tomato (TM), and a mixture of carrots, celery, and beet (MTS) juices. High values of lactic acid were recorded in all cases of LAB fermentation (5034-14,176 µg/mL). The maximum values recorded for acetic acid did not exceed 2.5 mg/mL having a positive influence on the product's taste.
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Affiliation(s)
- Catalina Voaides
- Faculty of Biotechnologies, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti Blvd., 011464 Bucharest, Romania
| | - Oana Boiu-Sicuia
- Faculty of Biotechnologies, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti Blvd., 011464 Bucharest, Romania
| | - Florentina Israel-Roming
- Faculty of Biotechnologies, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti Blvd., 011464 Bucharest, Romania
| | - Medana Zamfir
- Department of Microbiology, Institute of Biology Bucharest of the Romanian Academy, 296 Splaiul Independenţei, 060031 Bucharest, Romania
| | - Silvia Simona Grosu-Tudor
- Department of Microbiology, Institute of Biology Bucharest of the Romanian Academy, 296 Splaiul Independenţei, 060031 Bucharest, Romania
| | - Iulia Roxana Angelescu
- Department of Microbiology, Institute of Biology Bucharest of the Romanian Academy, 296 Splaiul Independenţei, 060031 Bucharest, Romania
| | - Calina Petruta Cornea
- Faculty of Biotechnologies, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti Blvd., 011464 Bucharest, Romania
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21
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Lin JX, Xiong T, Peng Z, Xie M, Peng F. Novel lactic acid bacteria with anti-hyperuricemia ability: Screening and in vitro probiotic characteristics. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101840] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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22
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Özdemir N. A multi-functional survey of the properties of Lacticaseibacillus paracasei subsp. tolerans NOC-122, Levilactobacillus parabrevis NOC-111 and Latilactobacillus curvatus NOC-110. MICROBIOLOGY (READING, ENGLAND) 2022; 168. [PMID: 36129827 DOI: 10.1099/mic.0.001239] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
This study aimed to reveal the physicochemical and organoleptic effects of three functional lactic acid bacteria (LAB) isolates in a milk medium: Lacticaseibacillus paracasei subsp. tolerans NOC-122, Levilactobacillus parabrevis NOC-111 and Latilactobacillus curvatus NOC-110. A total of 200 indigenous LAB strains isolated from artisanal tulum cheeses were screened for potential proteolytic and lipolytic activity, citrate-lyase-synthesizing and exopolysaccharide-producing ability. Furthermore, a total of six fermented products were produced using these strains as a single culture or as a co-culture. The physicochemical and microbiological properties, angiotensin-converting-enzyme (ACE) inhibitor activity, and the amino acid and volatile aroma compound profiles were determined. According to the results, NOC-110 and NOC-122 were effective in increasing ACE-inhibitory activity. On the other hand, NOC-122 was responsible for a fresh cheesy, slightly oily flavour when used as a single culture. NOC-111 gave a fresh, fruity and slightly herbal flavour; NOC-110 gave a flavour similar to that of NOC-122 when they were used as a single culture. Also, co-cultures of the strains were investigated. The results of the study provide a guide to the usability of these isolates as single or co-cultures in the production of dairy-based food. These findings can be of value for many future studies and innovative food products.
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Affiliation(s)
- Nilgün Özdemir
- Ondokuz Mayıs University, Engineering Faculty, Department of Food Engineering, Samsun, Turkey
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23
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Gao C, Wang R, Zhang F, Sun Z, Meng X. The process monitors of probiotic fermented sour cherry juice based on the HS-GC-IMS. Microchem J 2022. [DOI: 10.1016/j.microc.2022.107537] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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24
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Kumari VBC, Huligere SS, Ramu R, Naik Bajpe S, Sreenivasa MY, Silina E, Stupin V, Achar RR. Evaluation of Probiotic and Antidiabetic Attributes of Lactobacillus Strains Isolated From Fermented Beetroot. Front Microbiol 2022; 13:911243. [PMID: 35774469 PMCID: PMC9237538 DOI: 10.3389/fmicb.2022.911243] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2022] [Accepted: 05/09/2022] [Indexed: 12/16/2022] Open
Abstract
Fermented foods are sources of functionally salient microbes. These microbes when ingested can regulate biomolecule metabolism which has a plethora of health benefits. Lactic acid bacteria species (LABs) isolated from fermented beetroot were biochemically characterized and validated using 16s rRNA sequence. Also, an in vitro assay was conducted to confirm the probiotic activity of the isolates. The cell-free supernatant (CS), cell-free extract (CE), and intact cell (IC) were evaluated for α-glucosidase and α-amylase inhibition. The six isolates RAMULAB01–06 were categorized to be Lactobacillus spp. by observing phenotypic and biochemical characters. Molecular validation using 16S rDNA sequencing, followed by homology search in NCBI database, suggested that the isolates are >95% similar to L. paracasei and L. casei. Also, isolates exhibited probiotic potential with a high survival rate (>96%) in the gastrointestinal condition, and adherence capability (>53%), colonization (>86%), antibacterial, and antibiotic activity. The safety assessments expressed that the isolates are safe. The α-glucosidase and α-amylase inhibition by CS, CE, and IC ranged from 3.97 ± 1.42% to 53.91 ± 3.11% and 5.1 ± 0.08% to 57.15 ± 0.56%, respectively. Hence, these species have exceptional antidiabetic potential which could be explicated to its use as a functional food and health-related food products.
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Affiliation(s)
- V. B. Chandana Kumari
- Department of Biotechnology and Bioinformatics, School of Life Sciences, JSS Academy of Higher Education and Research, Mysore, India
| | - Sujay S. Huligere
- Department of Biotechnology and Bioinformatics, School of Life Sciences, JSS Academy of Higher Education and Research, Mysore, India
| | - Ramith Ramu
- Department of Biotechnology and Bioinformatics, School of Life Sciences, JSS Academy of Higher Education and Research, Mysore, India
- *Correspondence: Ramith Ramu ; orcid.org/0000-0003-2776-5815
| | - Shrisha Naik Bajpe
- Department of Biotechnology, Sri Dharmasthala Manjunatheshwara College (Autonomous), Ujire, India
| | - M. Y. Sreenivasa
- Department of Studies in Microbiology, University of Mysore, Mysore, India
| | - Ekaterina Silina
- Department of Human Pathology, I.M. Sechenov First Moscow State Medical University (Sechenov University), Moscow, Russia
- Institute of Biodesign and Modeling of Complex Systems, I.M. Sechenov First Moscow State Medical University (Sechenov University), Moscow, Russia
| | - Victor Stupin
- Department of Hospital Surgery 1, N.I. Pirogov Russian National Research Medical University (RNRMU), Moscow, Russia
| | - Raghu Ram Achar
- Division of Biochemistry, School of Life Sciences, JSS Academy of Higher Education and Research, Mysore, India
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25
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Letizia F, Albanese G, Testa B, Vergalito F, Bagnoli D, Di Martino C, Carillo P, Verrillo L, Succi M, Sorrentino E, Coppola R, Tremonte P, Lombardi SJ, Di Marco R, Iorizzo M. In Vitro Assessment of Bio-Functional Properties from Lactiplantibacillus plantarum Strains. Curr Issues Mol Biol 2022; 44:2321-2334. [PMID: 35678687 PMCID: PMC9164048 DOI: 10.3390/cimb44050158] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2022] [Revised: 05/17/2022] [Accepted: 05/18/2022] [Indexed: 11/24/2022] Open
Abstract
In recent years, alongside the conventional screening procedures for the evaluation of probiotics for human usage, the pharmaceutical and food industries have encouraged scientific research towards the selection of new probiotic bacterial strains with particular functional features. Therefore, this study intended to explore novel functional properties of five Lactiplantibacillus plantarum strains isolated from bee bread. Specifically, antioxidant, antimicrobial and β-glucosidase activities, exopolysaccharides (EPS) production and the ability to synthesize γ-aminobutyric acid (GABA) were evaluated. The results demonstrated that the investigated L. plantarum strains were effective in inhibiting the growth of some human opportunistic pathogens in vitro (Pseudomonas aeruginosa, Escherichia coli, Proteus mirabilis, Enterococcus faecalis and Staphylococcus aureus). Moreover, the evaluation of antioxidant and β-glucosidase activity and of EPS and GABA production, revealed a different behavior among the strains, testifying how these properties are strongly strain-dependent. This suggests that a careful selection within a given species is important in order to identify appropriate strains for specific biotechnological applications. The results highlighted that the five strains of L. plantarum are promising candidates for application as dietary supplements in the human diet and as microbial cultures in specific food productions.
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Affiliation(s)
- Francesco Letizia
- Department of Agriculture, Environmental and Food Sciences, University of Molise, Via De Sanctis, 86100 Campobasso, Italy; (F.L.); (G.A.); (B.T.); (F.V.); (D.B.); (C.D.M.); (M.S.); (R.C.); (P.T.); (S.J.L.)
| | - Gianluca Albanese
- Department of Agriculture, Environmental and Food Sciences, University of Molise, Via De Sanctis, 86100 Campobasso, Italy; (F.L.); (G.A.); (B.T.); (F.V.); (D.B.); (C.D.M.); (M.S.); (R.C.); (P.T.); (S.J.L.)
| | - Bruno Testa
- Department of Agriculture, Environmental and Food Sciences, University of Molise, Via De Sanctis, 86100 Campobasso, Italy; (F.L.); (G.A.); (B.T.); (F.V.); (D.B.); (C.D.M.); (M.S.); (R.C.); (P.T.); (S.J.L.)
| | - Franca Vergalito
- Department of Agriculture, Environmental and Food Sciences, University of Molise, Via De Sanctis, 86100 Campobasso, Italy; (F.L.); (G.A.); (B.T.); (F.V.); (D.B.); (C.D.M.); (M.S.); (R.C.); (P.T.); (S.J.L.)
| | - Diletta Bagnoli
- Department of Agriculture, Environmental and Food Sciences, University of Molise, Via De Sanctis, 86100 Campobasso, Italy; (F.L.); (G.A.); (B.T.); (F.V.); (D.B.); (C.D.M.); (M.S.); (R.C.); (P.T.); (S.J.L.)
| | - Catello Di Martino
- Department of Agriculture, Environmental and Food Sciences, University of Molise, Via De Sanctis, 86100 Campobasso, Italy; (F.L.); (G.A.); (B.T.); (F.V.); (D.B.); (C.D.M.); (M.S.); (R.C.); (P.T.); (S.J.L.)
| | - Petronia Carillo
- Department of Environmental Biological and Pharmaceutical Sciences and Technologies, University of Campania “Luigi Vanvitelli”, Via Vivaldi 43, 81100 Caserta, Italy;
| | - Lucia Verrillo
- Institute of Genetics and Biophysics “Adriano Buzzati-Traverso”, National Research Council (CNR), 80131 Naples, Italy;
| | - Mariantonietta Succi
- Department of Agriculture, Environmental and Food Sciences, University of Molise, Via De Sanctis, 86100 Campobasso, Italy; (F.L.); (G.A.); (B.T.); (F.V.); (D.B.); (C.D.M.); (M.S.); (R.C.); (P.T.); (S.J.L.)
| | - Elena Sorrentino
- Department of Agriculture, Environmental and Food Sciences, University of Molise, Via De Sanctis, 86100 Campobasso, Italy; (F.L.); (G.A.); (B.T.); (F.V.); (D.B.); (C.D.M.); (M.S.); (R.C.); (P.T.); (S.J.L.)
- Correspondence: (E.S.); (M.I.)
| | - Raffaele Coppola
- Department of Agriculture, Environmental and Food Sciences, University of Molise, Via De Sanctis, 86100 Campobasso, Italy; (F.L.); (G.A.); (B.T.); (F.V.); (D.B.); (C.D.M.); (M.S.); (R.C.); (P.T.); (S.J.L.)
| | - Patrizio Tremonte
- Department of Agriculture, Environmental and Food Sciences, University of Molise, Via De Sanctis, 86100 Campobasso, Italy; (F.L.); (G.A.); (B.T.); (F.V.); (D.B.); (C.D.M.); (M.S.); (R.C.); (P.T.); (S.J.L.)
| | - Silvia Jane Lombardi
- Department of Agriculture, Environmental and Food Sciences, University of Molise, Via De Sanctis, 86100 Campobasso, Italy; (F.L.); (G.A.); (B.T.); (F.V.); (D.B.); (C.D.M.); (M.S.); (R.C.); (P.T.); (S.J.L.)
| | - Roberto Di Marco
- Department of Medicine and Health Science “V. Tiberio”, Università degli Studi del Molise, 86100 Campobasso, Italy;
| | - Massimo Iorizzo
- Department of Agriculture, Environmental and Food Sciences, University of Molise, Via De Sanctis, 86100 Campobasso, Italy; (F.L.); (G.A.); (B.T.); (F.V.); (D.B.); (C.D.M.); (M.S.); (R.C.); (P.T.); (S.J.L.)
- Correspondence: (E.S.); (M.I.)
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26
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Meruvu H, Harsa ST. Lactic acid bacteria: isolation-characterization approaches and industrial applications. Crit Rev Food Sci Nutr 2022; 63:8337-8356. [PMID: 35348017 DOI: 10.1080/10408398.2022.2054936] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
The current state-of-art research pertaining to lactic acid bacteria (LAB) calls for the screening and isolation of robust LAB strains to achieve holistic exploitation of LAB and their metabolites of marketable importance. Hence it is imperative to comprehend LAB sources, growth requisites, isolation and characterization strategies necessary for featured cataloging and appropriate culturing. This review comprehensively describes various growth media and biomasses used for supporting LAB sustenance, assay procedures needed for the isolation and characterization of LAB strains, and their application in diverse sectors. The various industrial patents and their summarized claims about novel LAB strains isolated and identified, methods and media (used for detection/screening, isolation, adaptation, culturing, preservation, growth improvement), the techniques and/or methodologies supporting LAB fermentation, and applications of produced industrial metabolites in various market scenarios are detailed.
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Affiliation(s)
- Haritha Meruvu
- CEO, Revathi Hospital, Revathi Firm, Rajahmundry, Andhra Pradesh, India
- School of Chemical Engineering and Technology, Xi'an Jiaotong University, Xi'an, Shaanxi, China
| | - Sebnem Tellioglu Harsa
- Faculty of Engineering, Department of Food Engineering, İzmir Institute of Technology, Gulbahçe Campus, Urla, İzmir, Turkey
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27
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Ulucan E, Çoklar H, Akbulut M. Application of Ultrasound to Extent the Shelf Life of Shalgam Juice: Changes in Some Physicochemical, Nutritional and Microbiological Properties. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16501] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Esma Ulucan
- Department of Food Engineering, Agricultural Faculty Selcuk University Selcuklu 42031 Konya Turkey
| | - Hacer Çoklar
- Department of Food Engineering, Agricultural Faculty Selcuk University Selcuklu 42031 Konya Turkey
| | - Mehmet Akbulut
- Department of Food Engineering, Agricultural Faculty Selcuk University Selcuklu 42031 Konya Turkey
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28
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Haure M, Chi Nguyen TK, Cendrès A, Perino S, Waché Y, Licandro H. Identification of Bacillus strains producing glycosidases active on rutin and grape glycosidic aroma precursors. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112637] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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29
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Ziarno M, Cichońska P. Lactic Acid Bacteria-Fermentable Cereal- and Pseudocereal-Based Beverages. Microorganisms 2021; 9:2532. [PMID: 34946135 PMCID: PMC8706850 DOI: 10.3390/microorganisms9122532] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2021] [Revised: 12/04/2021] [Accepted: 12/05/2021] [Indexed: 11/26/2022] Open
Abstract
Plant beverages are becoming more popular, and fermented cereal- or pseudocereal-based beverages are increasingly used as alternatives for fermented products made from cow milk. This review aimed to describe the basic components of cereal- or pseudocereal-based beverages and determine the feasibility of fermenting them with lactic acid bacteria (LAB) to obtain products with live and active LAB cells and increased dietary value. The technology used for obtaining cereal- or pseudocereal-based milk substitutes primarily involves the extraction of selected plant material, and the obtained beverages differ in their chemical composition and nutritional value (content of proteins, lipids, and carbohydrates, glycemic index, etc.) due to the chemical diversity of the cereal and pseudocereal raw materials and the operations used for their production. Beverages made from cereals or pseudocereals are an excellent matrix for the growth of LAB, and the lactic acid fermentation not only produces desirable changes in the flavor of fermented beverages and the biological availability of nutrients but also contributes to the formation of functional compounds (e.g., B vitamins).
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Affiliation(s)
- Małgorzata Ziarno
- Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences-SGGW (WULS-SGGW), 02-787 Warsaw, Poland;
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30
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Eating Fermented: Health Benefits of LAB-Fermented Foods. Foods 2021; 10:foods10112639. [PMID: 34828920 PMCID: PMC8620815 DOI: 10.3390/foods10112639] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2021] [Revised: 10/26/2021] [Accepted: 10/27/2021] [Indexed: 12/21/2022] Open
Abstract
Lactic acid bacteria (LAB) are involved in producing a considerable number of fermented products consumed worldwide. Many of those LAB fermented foods are recognized as beneficial for human health due to probiotic LAB or their metabolites produced during food fermentation or after food digestion. In this review, we aim to gather and discuss available information on the health-related effects of LAB-fermented foods. In particular, we focused on the most widely consumed LAB-fermented foods such as yoghurt, kefir, cheese, and plant-based products such as sauerkrauts and kimchi.
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31
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Anti- Helicobacter pylori Activity of a Lactobacillus sp. PW-7 Exopolysaccharide. Foods 2021; 10:foods10102453. [PMID: 34681500 PMCID: PMC8535340 DOI: 10.3390/foods10102453] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2021] [Revised: 10/12/2021] [Accepted: 10/13/2021] [Indexed: 02/06/2023] Open
Abstract
Helicobacter pylori is a cause of gastric cancer. We extracted the exopolysaccharide (EPS) of Lactobacillus plajomi PW-7 for antibacterial activity versus H. pylori, elucidating its biological activity and structural characteristics. The minimum inhibitory concentration (MIC) of EPS against H. pylori was 50 mg/mL. Disruption of the cell membranes of pathogenic bacteria by EPS was indicated via the antibacterial mechanism test and confirmed through electron microscopy. EPS also has antioxidant capacity. The IC50 of EPS for 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical, superoxide anions, and hydroxyl radicals were 300 μg/mL, 180 μg/mL, and 10 mg/mL, respectively. The reducing power of EPS was 2 mg/mL, equivalent to 20 μg/mL of ascorbic acid. EPS is a heteropolysaccharide comprising six monosaccharides, with an approximate molecular weight of 2.33 × 104 Da. Xylose had a significant effect on H. pylori. EPS from L. plajomi PW-7 showed potential as an antibacterial compound and antioxidant, laying a foundation for the development of EPS-based foods.
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