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Huang J, Jordan HR, Older CE, Griffin MJ, Allen PJ, Wise DJ, Goodman PM, Reifers JG, Yamamoto FY. Lactococcus lactis MA5 is a potential autochthonous probiotic for nutrient digestibility enhancement and bacterial pathogen inhibition in hybrid catfish (Ictalurus punctatus × I. furcatus). JOURNAL OF FISH DISEASES 2024:e13997. [PMID: 38973153 DOI: 10.1111/jfd.13997] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/14/2024] [Revised: 06/19/2024] [Accepted: 06/24/2024] [Indexed: 07/09/2024]
Abstract
With the emergence of diseases, the U.S. catfish industry is under challenge. Current trends prefer autochthonous bacteria as potential probiotic candidates owing to their adaptability and capacity to effectively colonize the host's intestine, which can enhance production performance and bolster disease resistance. The objective of this study was to isolate an autochthonous bacterium as probiotic for hybrid catfish. Initially, an analysis of the intestinal microbiota of hybrid catfish reared in earthen ponds was conducted for subsequent probiotic development. Twenty lactic acid bacteria were isolated from the digesta of overperforming catfish, and most of the candidates demonstrated probiotic traits, including proteolytic and lipolytic abilities; antagonistic inhibition of catfish enteric bacterial pathogens, negative haemolytic activity and antibiotic susceptibility. Subsequent to this screening process, an isolate of Lactococcus lactis (MA5) was deemed the most promising probiotic candidate. In silico analyses were conducted, and several potential probiotic functions were predicted, including essential amino acids and vitamin synthesis. Moreover, genes for three bacteriocins, lactococcin A, enterolysin A and sactipeptide BmbF, were identified. Lastly, various protectant media for lyophilization of MA5 were assessed. These findings suggest that Lactococcus lactis MA5 can be an autochthonous probiotic from hybrid catfish, holding promise to be further tested in feeding trials.
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Affiliation(s)
- Jing Huang
- Thad Cochran National Warmwater Aquaculture Center, Delta Research and Extension Center, Mississippi State University, Stoneville, Mississippi, USA
- Department of Wildlife, Fisheries, and Aquaculture, College of Forest Resources, Mississippi State University, Mississippi State, Mississippi, USA
| | - Heather R Jordan
- Department of Biology, Mississippi State University, Mississippi State, Mississippi, USA
| | - Caitlin E Older
- Warmwater Aquaculture Research Unit, Agricultural Research Service, U.S. Department of Agriculture, Stoneville, Mississippi, USA
| | - Matt J Griffin
- Thad Cochran National Warmwater Aquaculture Center, Delta Research and Extension Center, Mississippi State University, Stoneville, Mississippi, USA
- Department of Pathobiology and Population Medicine, College of Veterinary Medicine, Mississippi State University, Stoneville, Mississippi, USA
| | - Peter J Allen
- Department of Wildlife, Fisheries, and Aquaculture, College of Forest Resources, Mississippi State University, Mississippi State, Mississippi, USA
| | - David J Wise
- Thad Cochran National Warmwater Aquaculture Center, Delta Research and Extension Center, Mississippi State University, Stoneville, Mississippi, USA
- Department of Wildlife, Fisheries, and Aquaculture, College of Forest Resources, Mississippi State University, Mississippi State, Mississippi, USA
| | - Penelope M Goodman
- Thad Cochran National Warmwater Aquaculture Center, Delta Research and Extension Center, Mississippi State University, Stoneville, Mississippi, USA
| | - J Grant Reifers
- Thad Cochran National Warmwater Aquaculture Center, Delta Research and Extension Center, Mississippi State University, Stoneville, Mississippi, USA
| | - Fernando Y Yamamoto
- Thad Cochran National Warmwater Aquaculture Center, Delta Research and Extension Center, Mississippi State University, Stoneville, Mississippi, USA
- Department of Wildlife, Fisheries, and Aquaculture, College of Forest Resources, Mississippi State University, Mississippi State, Mississippi, USA
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Dai C, Shu Z, Ma C, Yan P, Huang L, He R, Ma H. Isolation of a surfactin-producing strain of Bacillus subtilis and evaluation of the probiotic potential and antioxidant activity of surfactin from fermented soybean meal. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38922941 DOI: 10.1002/jsfa.13674] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/04/2024] [Revised: 06/03/2024] [Accepted: 06/06/2024] [Indexed: 06/28/2024]
Abstract
BACKGROUND Surfactin, usually produced by microbial metabolism, has many advantages including low toxicity, high biodegradability, and stability at extreme pH levels and temperatures, making it suitable for industry. However, its commercial production has not yet been achieved. RESULTS A strain with a strong surfactin-producing ability was isolated and identified as Bacillus subtilis SOPC5, based on the appearance of colonies, microscopic observation, and 16S rDNA sequencing. The isolate exhibited significant tolerance to acid, bile, gastric, and intestinal juices, and was sufficiently susceptible to antibiotics. Bacillus subtilis SOPC5 showed high levels of auto-aggregation and surface hydrophobicity, and a strong capacity to secrete protease, amylase, and cellulase. The strain also exhibited antibacterial activity against Staphylococcus aureus 10 306 with a antibacterial circle diameter of 18.0 ± 1.1 mm. The maximal yield of surfactin (1.32 mg mL-1) was obtained by fermenting soybean meal (SBM) using the isolate under the following conditions: SBM 86 g L-1, inoculation 1.5 × 107 CFU mL-1, FeSO4 1.2 mg L-1, MnSO4 2.6 mg L-1, MgSO4 0.5 mg mL-1, L-Glu 4 mg L-1, temperature 33 °C, duration 120 h, and shaking at 210 rpm. The purity of surfactin was 97.42% as measured by high-performance liquid chromatography (HPLC). The half inhibitory concentration (IC50) values for surfactin to scavenge 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) radical cation (ABTS·+) were 1.275 ± 0.11 and 0.73 ± 0.08 mg mL-1, respectively. CONCLUSION This study provides a scientific basis for the application of B. subtilis SOPC5 (as a potential probiotic) and the preparation of its metabolic product (surfactin). © 2024 Society of Chemical Industry.
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Affiliation(s)
- Chunhua Dai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China
| | - Zhenzhen Shu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Chunfang Ma
- Shandong Yuwang Ecological Food Industry Co., Ltd., Yucheng, China
| | - Pengfei Yan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Liurong Huang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China
| | - Ronghai He
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China
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Khushboo, Karnwal A, Malik T. Characterization and selection of probiotic lactic acid bacteria from different dietary sources for development of functional foods. Front Microbiol 2023; 14:1170725. [PMID: 37213505 PMCID: PMC10196247 DOI: 10.3389/fmicb.2023.1170725] [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: 02/21/2023] [Accepted: 04/17/2023] [Indexed: 11/26/2023] Open
Abstract
INTRODUCTION Dietary sources have an abundance of bacteria, mainly lactic acid bacteria (LABs), which have long been regarded as probiotics in humans and animals. Lactic acid bacteria (LAB) have been used as probiotic agents due to their ability to produce a variety of beneficial compounds for cultivars and their status as safe microorganisms. METHODS In this current study, the lactic acid bacteria (LAB) were isolated from several dietary sources such as curd, pickle, milk, and wheat dough. The principal focus of this study was to determine the survivability of these microorganisms in the gastrointestinal tract and to use promising strains to create probiotic drinks with numerous health benefits. The isolates were identified using a combination of morphological, biochemical, molecular and sugar fermentation patterns, like phenotypic characteristics, sugar fermentation, MR-VP reaction, catalase test, urease test, oxidase test, H2S production, NH3 production synthesis from arginine, citrate utilization, indole test, and 16s rRNA sequencing. RESULTS Two (CM1 and OS1) of the 60 isolates obtained showed the best probiotic results and were identified as Lactobacillus acidophilus CM1 and Lactobacillus delbrueckii OS1. These organism sequences were submitted to Gen bank with accession numbers OP811266.1 and OP824643.1, respectively. The acid tolerance test results indicated that most strains could survive significantly in an acidic environment with pH levels of 2 and 3. Similarly, the salt tolerance test results showed that both Lactobacillus acidophilus CM1 and Lactobacillus delbrueckii OS1 could survive at 4 and 6% NaCl levels significantly. The isolates also showed their ability to ferment sugars such as lactose xylose, glucose, sucrose, and fructose. DISCUSSION In conclusion, the study showed that the bacteria isolated from different food sources were indeed probiotic lactic acid bacteria and had probiotic properties. These isolates hold potential for future research in the formulation of millet-based probiotic beverages. However, further studies are required to confirm their effectiveness and safety in improving human health. This research provides a foundation for developing functional foods and drinks that can positively affect human health by incorporating probiotic microorganism.
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Affiliation(s)
- Khushboo
- Department of Microbiology, School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, India
| | - Arun Karnwal
- Department of Microbiology, School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, India
| | - Tabarak Malik
- Department of Biomedical Sciences, Jimma University, Jimma, Ethiopia
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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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Ji Y, Dong X, Liu Z, Wang W, Yan H, Liu X. Effects of Bovine Pichia kudriavzevii T7, Candida glabrata B14, and Lactobacillus plantarum Y9 on Milk Production, Quality and Digestive Tract Microbiome in Dairy Cows. Microorganisms 2022; 10:842. [PMID: 35630288 PMCID: PMC9146454 DOI: 10.3390/microorganisms10050842] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2022] [Revised: 04/08/2022] [Accepted: 04/11/2022] [Indexed: 11/28/2022] Open
Abstract
Microbial administration has been used successfully to improve host health. However, the positive effects of endogenous microbials are still underexplored. This study investigated the effects of bovine Lactic acid bacteria and yeast on the milk production, quality and digestive tract microbiome of dairy cows. Lactobacillus plantarum Y9, Pichia kudriavzevii T7 and Candida glabrata B14 isolated from high-yielding dairy cows were selected to feed low-yielding Holstein cows. Pichia kudriavzevii T7 could significantly increase milk yield, meanwhile, Pichia kudriavzevii T7 and Candida glabrata B14 could obviously reduce the number of somatic cell counts (SCC). However, slight differences were found in milk fat, protein, lactose and SNF (solids not fat) percentage. High throughput sequencing showed that the dominant bacteria were Prevotella and Ruminococcaceae in rumen and feces, respectively, and the dominant fungi were Penicillium, Aspergillus and Trichoderma in both samples, before and after feeding the microbial addition. Nonetheless, microbial addition changed the abundance and structure of the microbiome in the digestive tract. Our data showed bovine yeast and LAB were beneficial for improving performance and regulating the microbial structure of dairy cows. This study was expected to enrich the knowledge of the digestive tract microbiome in dairy cows and provide a feasible strategy for the further utilization of bovine microorganisms.
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Affiliation(s)
| | | | | | | | - Hai Yan
- School of Chemistry and Biological Engineering, University of Science and Technology Beijing, Beijing 100083, China; (Y.J.); (X.D.); (Z.L.); (W.W.)
| | - Xiaolu Liu
- School of Chemistry and Biological Engineering, University of Science and Technology Beijing, Beijing 100083, China; (Y.J.); (X.D.); (Z.L.); (W.W.)
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Garcia EIC, Elghandour MMMY, Khusro A, Alcala-Canto Y, Tirado-González DN, Barbabosa-Pliego A, Salem AZM. Dietary supplements of vitamins E, C, and β-carotene to reduce oxidative stress in horses: An overview. J Equine Vet Sci 2022; 110:103863. [PMID: 35017039 DOI: 10.1016/j.jevs.2022.103863] [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: 11/25/2021] [Revised: 12/28/2021] [Accepted: 01/04/2022] [Indexed: 11/28/2022]
Abstract
Oxidative stress is the excess generation of free radicals and/or a decrease in the response of the antioxidant system. It is known to cause damage to the equine health by unbalancing the stable molecules. The supplements of vitamins E, C, and β-carotene in the diet cause beneficial effect on horses' health. These supplements could transform free radicals into the stable radicals, thereby showing importance in the prevention of diseases associated with oxidative stress. Adding vitamins E, C, and β-carotene to the horses' diets in stressful conditions could decrease the production of free radicals that cause inflammation and tissue damage, the typical characteristics that have been associated with oxidative stress. This review spotlights the available evidence of the benefits of dietary supplements of vitamins E, C, and β-carotene towards the reduction of oxidative stress in horses.
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Affiliation(s)
- E I Ceja Garcia
- Facultad de Ciencias, Universidad Autónoma del Estado de México, Estado de México, México
| | - M M M Y Elghandour
- Facultad de Medicina Veterinaria y Zootecnia, Universidad Autónoma del Estado de México, Estado de México, México
| | - A Khusro
- Research Department of Plant Biology and Biotechnology, Loyola College, Chennai, Tamil Nadu, India
| | - Y Alcala-Canto
- Departamento de Parasitologia, Facultad de Medicina Veterinaria y Zootecnia. Universidad Nacional Autonoma de Mexico, Mexico
| | - D N Tirado-González
- CENID Agricultura Familiar/INIFAP. Km. 8.5 Carr. Lagos de Moreno-Jalisco, Jalisco, México. CP 47540
| | - A Barbabosa-Pliego
- Facultad de Medicina Veterinaria y Zootecnia, Universidad Autónoma del Estado de México, Estado de México, México
| | - A Z M Salem
- Facultad de Medicina Veterinaria y Zootecnia, Universidad Autónoma del Estado de México, Estado de México, México.
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