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Joishy TK, Bhattacharya A, Singh CT, Mukherjee AK, Khan MR. Probiotic and anti-inflammatory properties of Lactiplantibacillus plantarum MKTJ24 isolated from an artisanal fermented fish of North-east India. N Biotechnol 2024; 83:121-132. [PMID: 39111568 DOI: 10.1016/j.nbt.2024.07.005] [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: 04/05/2024] [Revised: 07/21/2024] [Accepted: 07/27/2024] [Indexed: 08/13/2024]
Abstract
The study aimed to isolate and characterize lactic acid bacteria from various traditional fermented fish products from North East India, including Xindol, Hentak, and Ngari, which hold significant dietary importance for the indigenous tribes. Additionally, the study sought to examine their untargeted metabolomic profiles. A total of 43 strains of Bacillus, Priestia, Staphylococcus, Pediococcus, and Lactiplantibacillus were isolated, characterized by 16 S rRNA gene and tested for probiotic properties. Five strains passed pH and bile salt tests with strain dependent antimicrobial activity, which exhibited moderate autoaggregation and hydrophobicity properties. Lactiplantibacillus plantarum MKTJ24 exhibited the highest hydrophobicity (42 %), which was further confirmed by adhesion assay in HT-29 cell lines (100 %). Lactiplantibacillus plantarum MKTJ24 treatment in LPS-stimulated HT-29 cells up-regulated expression of mucin genes compared to LPS-treated cells. Treatment of RAW 264.7 cells with Lactiplantibacillus plantarum MKTJ24 decreased LPS-induced reactive oxygen species (ROS) and nitric oxide (NO) productions. Further, genome analysis of Lactiplantibacillus plantarum MKTJ24 revealed the presence of several probiotic markers and immunomodulatory genes. The genome was found to harbor plantaricin operon involved in bacteriocin production. A pangenome analysis using all the publicly available L. plantarum genomes specifically isolated from fermented fish products identified 120 unique genes in Lactiplantibacillus plantarum MKTJ24. Metabolomic analysis indicated dominance of ascorbic acids, pentafluropropionate, cyclopropaneacetic acid, florobenzylamine, and furanone in Xindol. This study suggests that Lactiplantibacillus plantarum MKTJ24 has potential probiotic and immunomodulatory properties that could be used in processing traditional fermented fish products on an industrial scale to improve their quality and enhance functional properties.
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Affiliation(s)
- Tulsi K Joishy
- Molecular Biology and Microbial Biotechnology Laboratory, Life Sciences Division, Institute of Advanced Study in Science and Technology (IASST), Guwahati, Assam, India
| | - Anupam Bhattacharya
- Molecular Biology and Microbial Biotechnology Laboratory, Life Sciences Division, Institute of Advanced Study in Science and Technology (IASST), Guwahati, Assam, India
| | - Chingtham Thanil Singh
- Molecular Biology and Microbial Biotechnology Laboratory, Life Sciences Division, Institute of Advanced Study in Science and Technology (IASST), Guwahati, Assam, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad-202002, India
| | - Ashis K Mukherjee
- Microbial Biotechnology and Protein Research Laboratory, Life Sciences Division, Institute of Advanced Study in Science and Technology (IASST), Guwahati, Assam, India
| | - Mojibur R Khan
- Molecular Biology and Microbial Biotechnology Laboratory, Life Sciences Division, Institute of Advanced Study in Science and Technology (IASST), Guwahati, Assam, India.
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2
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Houngbédji M, Jespersen JS, Wilfrid Padonou S, Jespersen L. Cereal-based fermented foods as microbiota-directed products for improved child nutrition and health in sub-Saharan Africa. Crit Rev Food Sci Nutr 2024:1-22. [PMID: 38973125 DOI: 10.1080/10408398.2024.2365342] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/09/2024]
Abstract
Several strategies, programs and policies have long been developed and implemented to alleviate child malnutrition in sub-Saharan African countries. However, stunting and wasting still persist at an alarming rate, suggesting that alternative strategies are needed to induce faster progress toward the 2030 SDGs targets of reducing malnutrition. Gut microbiota-directed intervention is now being recognized as an unconventional powerful approach to mitigate malnutrition and improve overall child health. In an African setting, manufactured probiotic and synbiotic foods or supplements may not be successful owing to the non-affordability and high attachment of African populations to their food tradition. This review analyses the potential of indigenous fermented cereal-based products including porridges, doughs, beverages, bread- and yoghurt-like products, to be used as microbiota-directed foods for over 6 months children. The discussion includes relevant strategies to effectively enhance the beneficial effects of these products on gut microbiota composition for improved child health and nutrition in sub-Saharan Africa. Characterization of probiotic features and general safety of food processing in sub-Saharan Africa as well as randomized clinical studies are still lacking to fully ascertain the health effects and suitability of these fermented foods in preventing and treating child malnutrition and diarrhea.
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Affiliation(s)
- Marcel Houngbédji
- Laboratoire de Sciences et Technologies des Aliments, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Jéricho, Cotonou, Benin
- Laboratoire de Sciences et Technologie des Aliments, des Bioressources et de Nutrition Humaine, Université Nationale d'Agriculture, Sakété, Bénin
| | | | - Sègla Wilfrid Padonou
- Laboratoire de Sciences et Technologies des Aliments, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Jéricho, Cotonou, Benin
- Laboratoire de Sciences et Technologie des Aliments, des Bioressources et de Nutrition Humaine, Université Nationale d'Agriculture, Sakété, Bénin
| | - Lene Jespersen
- Department of Food Science, University of Copenhagen, Copenhagen, Frederiksberg C, Denmark
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3
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Aworh OC. African traditional foods and sustainable food security. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109393] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Abriouel H, Manetsberger J, Caballero Gómez N, Benomar N. In silico genomic analysis of the potential probiotic Lactiplantibacillus pentosus CF2-10N reveals promising beneficial effects with health promoting properties. Front Microbiol 2022; 13:989824. [PMID: 36406402 PMCID: PMC9670130 DOI: 10.3389/fmicb.2022.989824] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2022] [Accepted: 10/04/2022] [Indexed: 10/29/2023] Open
Abstract
Lactiplantibacillus pentosus CF2-10 N, isolated from brines of naturally fermented Aloreña green table olives, exhibited high probiotic potential. High throughput sequencing and annotation of genome sequences underline the potential of L. pentosus CF2-10 N as excellent probiotic candidate of vegetable origin. In a previous study we could show the probiotic potential of CF2-10 N in vitro, while in this study in silico analysis of its genome revealed new insights into its safety and functionality. Our findings highlight the microorganism's ecological flexibility and adaptability to a broad range of environmental niches, food matrices and the gastrointestinal tract. These features are shared by both phylogenetically very close L. pentosus strains (CF2-10 N and MP-10) isolated from the same ecological niche with respect to their genome size (≅ 3.6 Mbp), the presence of plasmids (4-5) and several other properties. Nonetheless, additional and unique features are reported in the present study for L. pentosus CF2-10 N. Notably, the safety of L. pentosus CF2-10 N was shown by the absence of virulence determinants and the determination of acquired antibiotic resistance genes, i.e., resistome, which is mostly represented by efflux-pump resistance genes responsible for the intrinsic resistance. On the other hand, defense mechanisms of L. pentosus CF2-10 N include eight prophage regions and a CRISPR/cas system (CRISPR-I and CRISPR-II) as acquired immune system against mobile elements. Finally, the probiotic potential of this strain was further demonstrated by the presence of genes coding for proteins involved in adhesion, exopolysaccharide biosynthesis, tolerance to low pH and bile salts, immunomodulation, and vitamin and enzyme production. Taken together these results, we propose the use of L. pentosus CF2-10 N as a potential and promising probiotic candidate able to colonize several niches and adapt to different lifestyles. The strain can provide attractive functional and probiotic features necessary for its application as starter culture and probiotic.
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Affiliation(s)
- Hikmate Abriouel
- Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, Jaén, Spain
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Functional Characteristics of Lactic Acid Bacteria In Vitro Isolated from Spontaneously Fermented Sour Porridge with Broomcorn Millet in Northwestern Shanxi Province of China. Foods 2022; 11:foods11152353. [PMID: 35954119 PMCID: PMC9367719 DOI: 10.3390/foods11152353] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2022] [Revised: 07/30/2022] [Accepted: 08/03/2022] [Indexed: 11/25/2022] Open
Abstract
Eighteen strains of lactic acid bacteria were isolated from spontaneously fermented sour porridge with broomcorn millet in Northwestern Shanxi Province of China, and their probiotic characteristics were investigated in vitro. Survival rates under gastrointestinal conditions, cholesterol reduction, antibacterial capabilities, antioxidant activities, and safety assessments were examined. Results showed that five strains were selected as probiotics and identified as Levilactobacillusbrevis. Strain L10 exhibited excellent probiotic characteristics, with an 86% survival rate under pH 2.0 for 2 h, 80% survival rate in 0.3% bile salt for 6 h, the highest survival rate (78%) in simulated gastrointestinal juice for 3 h, the highest hydrophobicity (42% to xylene and 39% to hexadecane), the highest aggregation (39% auto-aggregation and 10.4–18.13% co-aggregation), relative higher cholesterol reduction rate (80%), the highest antibacterial activities, the highest antioxidant activity, sensitive to most antibiotics tested, without hemolytic and hydrolyze gelatinase activity and could not produce biogenic amine. Therefore, strain L10 could be applied to functional foods.
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6
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Adesulu-Dahunsi AT, Dahunsi SO, Ajayeoba TA. Co-occurrence of Lactobacillus Species During Fermentation of African Indigenous Foods: Impact on Food Safety and Shelf-Life Extension. Front Microbiol 2022; 13:684730. [PMID: 35464919 PMCID: PMC9021961 DOI: 10.3389/fmicb.2022.684730] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2021] [Accepted: 01/31/2022] [Indexed: 11/25/2022] Open
Abstract
The benefits derived from fermented foods and beverages have placed great value on their acceptability worldwide. Food fermentation technologies have been employed for thousands of years and are considered essential processes for the production and preservation of foods, with the critical roles played by the autochthonous fermenting food-grade microorganisms in ensuring food security and safety, increased shelf life, and enhanced livelihoods of many people in Africa, particularly the marginalized and vulnerable groups. Many indigenous fermented foods and beverages of Africa are of plant origin. In this review, the predominance, fermentative activities, and biopreservative role of Lactobacillus spp. during production of indigenous foods and beverages, the potential health benefit of probiotics, and the impact of these food-grade microorganisms on food safety and prolonged shelf life are discussed. During production of African indigenous foods (with emphasis on cereals and cassava-based food products), fermentation occurs in succession; the first group of microorganisms to colonize the fermenting substrates are lactic acid bacteria (LAB) with the diversity and dominance of Lactobacillus spp. The Lactobacillus spp. multiply rapidly in the fermentation matrix, by taking up nutrients from the surrounding environments, and cause rapid acidification in the fermenting system via the production of organic compounds that convert fermentable sugars into mainly lactic acid. Production of these compounds in food systems inhibits spoilage microorganisms, which has a direct effect on food quality and safety. The knowledge of microbial interaction and succession during food fermentation will assist the food industry in producing functional foods and beverages with improved nutritional profiling and technological attributes, as Lactobacillus strains isolated during fermentation of several African indigenous foods have demonstrated desirable characteristics that make them safe for use as probiotic microorganisms and even as a starter culture in small- and large-scale/industrial food production processes.
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Affiliation(s)
| | - Samuel Olatunde Dahunsi
- Microbiology Programme, College of Agriculture, Engineering and Science, Bowen University, Iwo, Nigeria
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Bacteriocin-Producing Lactic Acid Bacteria Strains with Antimicrobial Activity Screened from Bamei Pig Feces. Foods 2022; 11:foods11050709. [PMID: 35267342 PMCID: PMC8909009 DOI: 10.3390/foods11050709] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2022] [Revised: 02/18/2022] [Accepted: 02/22/2022] [Indexed: 12/10/2022] Open
Abstract
Lactic acid bacteria (LAB), which are characterized by producing various functional metabolites, including antioxidants, organic acids, and antimicrobial compounds, are widely used in the food industry to improve gut health and prevent the growth of spoilage microorganisms. With the continual incidence of foodborne disease and advocacy of consumers for gut health, LAB have been designated as vital biopreservative agents in recent years. Therefore, LAB with excellent antimicrobial properties and environmental tolerance should be explored further. In this study, we focus on screening the LAB strains from a specialty pig (Bamei pig) feces of the Tibetan plateau region and determine their antimicrobial properties and environmental tolerance to evaluate their potential probiotic values. A total of 116 LAB strains were isolated, from which the LAB strain Qinghai (QP)28-1 was identified as Lactiplantibacillus (L.) plantarum subsp. plantarum using 16S rDNA sequencing and recA amplification, showing the best growth capacity, acid production capacities, environmental tolerance, hydrophobicity, antibiotic susceptibility, and bacteriocin production capacity. Furthermore, this strain inhibited the growth of multiple pathogens by producing organic acids and bacteriocin. These bacteriocin-encoding genes were identified using PCR amplification, including plnS, plnN, and plnW. In conclusion, bacteriocin-producing L. plantarum subsp. plantarum QP28-1 stands out among these 116 LAB strains, and was considered to be a promising strain used for LAB-related food fermentation. Moreover, this study provides a convenient, comprehensive, and shareable profile for screening of superior functional and bacteriocin-producing LAB strains, which can be used in the food industry.
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Anyogu A, Olukorede A, Anumudu C, Onyeaka H, Areo E, Adewale O, Odimba JN, Nwaiwu O. Microorganisms and food safety risks associated with indigenous fermented foods from Africa. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108227] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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9
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Jo YM, Kim GY, Kim SA, Cheon SW, Kang CH, Han NS. Limosilactobacillus fermentum MG7011: An Amylase and Phytase Producing Starter for the Preparation of Rice-Based Probiotic Beverages. Front Microbiol 2021; 12:745952. [PMID: 34659181 PMCID: PMC8511794 DOI: 10.3389/fmicb.2021.745952] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2021] [Accepted: 09/09/2021] [Indexed: 12/04/2022] Open
Abstract
The goal of this study was to develop a starter strain of Limosilactobacillus fermentum which is beneficial for human health and suitable for rice fermentation. To achieve the goal, the characteristics of 25 strains of L. fermentum were compared in terms of health promoting potentials and rice fermenting abilities. L. fermentum MG7011 was selected as a superior strain to meet the required properties. First, as probiotic traits, the strain had tolerance to gastrointestinal conditions and ability to adhere to Caco-2 and HT-29 cells. The strain showed the antioxidative activity, anti-inflammatory activity, and a protective effect on the epithelial barrier. Next, as starter traits for rice fermentation, MG7011 exhibited proper fermentation profiles in rice solution, such as fast growth rate, pH and metabolite changes, amylase and phytase activities, and optimal viscosity changes for beverage. In conclusion, L. fermentum MG7011 has excellent probiotic activities and proper starter traits in rice, thereby it can be used as a suitable probiotic starter for rice fermentation.
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Affiliation(s)
- Yu Mi Jo
- Brain Korea 21 Center for Bio-Health Industry, Department of Food Science and Biotechnology, Chungbuk National University, Cheongju, South Korea
| | - Ga Yun Kim
- Brain Korea 21 Center for Bio-Health Industry, Department of Food Science and Biotechnology, Chungbuk National University, Cheongju, South Korea
| | - Seul-Ah Kim
- Brain Korea 21 Center for Bio-Health Industry, Department of Food Science and Biotechnology, Chungbuk National University, Cheongju, South Korea
| | - Seong Won Cheon
- Brain Korea 21 Center for Bio-Health Industry, Department of Food Science and Biotechnology, Chungbuk National University, Cheongju, South Korea
| | | | - Nam Soo Han
- Brain Korea 21 Center for Bio-Health Industry, Department of Food Science and Biotechnology, Chungbuk National University, Cheongju, South Korea
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10
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Atter A, Diaz M, Tano-Debrah K, Kunadu APH, Mayer MJ, Colquhoun IJ, Nielsen DS, Baker D, Narbad A, Amoa-Awua W. Microbial Diversity and Metabolite Profile of Fermenting Millet in the Production of Hausa koko, a Ghanaian Fermented Cereal Porridge. Front Microbiol 2021; 12:681983. [PMID: 34421842 PMCID: PMC8371397 DOI: 10.3389/fmicb.2021.681983] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2021] [Accepted: 06/07/2021] [Indexed: 11/16/2022] Open
Abstract
Hausa koko is an indigenous porridge processed from millet in Ghana. The process involves fermentation stages, giving the characteristic organoleptic properties of the product that is produced largely at a small-scale household level and sold as a street food. Like many other indigenous foods, quality control is problematic and depends on the skills of the processor. In order to improve the quality of the product and standardize the process for large-scale production, we need a deeper understanding of the microbial processes. The aim of this study is to investigate the microbial community involved in the production of this traditional millet porridge and the metabolites produced during processing. High-throughput amplicon sequencing was used to identify the bacterial (16S rRNA V4 hypervariable region) and fungal [Intergenic Transcribed Spacer (ITS)] communities associated with the fermentation, while nuclear magnetic resonance (NMR) was used for metabolite profiling. The bacterial community diversity was reduced during the fermentation processes with an increase and predominance of lactobacilli. Other dominant bacteria in the fermentation included Pediococcus, Weissella, Lactococcus, Streptococcus, Leuconostoc, and Acetobacter. The species Limosilactobacillus fermentum and Ligilactobacillus salivarius accounted for some of the diversities within and between fermentation time points and processors. The fungal community was dominated by the genus Saccharomyces. Other genera such as Pichia, Candida, Kluyveromyces, Nakaseomyces, Torulaspora, and Cyberlindnera were also classified. The species Saccharomyces cerevisiae, Stachybotrys sansevieriae, Malassezia restricta, Cyberlindnera fabianii, and Kluyveromyces marxianus accounted for some of the diversities within some fermentation time points. The species S. sansevieria and M. restricta may have been reported for the first time in cereal fermentation. This is the most diverse microbial community reported in Hausa koko. In this study, we could identify and quantify 33 key different metabolites produced by the interactions of the microbial communities with the millet, composed of organic compounds, sugars, amino acids and intermediary compounds, and other key fermentation compounds. An increase in the concentration of organic acids in parallel with the reduction of sugars occurred during the fermentation process while an initial increase of amino acids followed by a decrease in later fermentation steps was observed.
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Affiliation(s)
- Amy Atter
- Food Microbiology and Mushroom Research Division, CSIR-Food Research Institute, Accra, Ghana
- Department of Nutrition and Food Science, University of Ghana, Accra, Ghana
- Food and Health Institute Strategic Programme, Quadram Institute Bioscience, Norwich Research Park, Norwich, United Kingdom
| | - Maria Diaz
- Food and Health Institute Strategic Programme, Quadram Institute Bioscience, Norwich Research Park, Norwich, United Kingdom
| | - Kwaku Tano-Debrah
- Department of Nutrition and Food Science, University of Ghana, Accra, Ghana
| | | | - Melinda J. Mayer
- Gut Microbes and Health Institute Strategic Programme, Quadram Institute Bioscience, Norwich Research Park, Norwich, United Kingdom
| | - Ian J. Colquhoun
- Analytical Sciences Unit, Quadram Institute Bioscience, Norwich Research Park, Norwich, United Kingdom
| | - Dennis Sandris Nielsen
- Department of Food Science, Section for Food Microbiology and Fermentation, University of Copenhagen, Copenhagen, Denmark
| | - David Baker
- Quadram Institute Bioscience, Norwich Research Park, Norwich, United Kingdom
| | - Arjan Narbad
- Food and Health Institute Strategic Programme, Quadram Institute Bioscience, Norwich Research Park, Norwich, United Kingdom
- Gut Microbes and Health Institute Strategic Programme, Quadram Institute Bioscience, Norwich Research Park, Norwich, United Kingdom
| | - Wisdom Amoa-Awua
- Food Microbiology and Mushroom Research Division, CSIR-Food Research Institute, Accra, Ghana
- Department of Agro-Processing Technology and Food Bio-Sciences, CSIR College of Science and Technology, Accra, Ghana
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Agbemavor WSK, Buys EM. Presumptive probiotic bacteria from traditionally fermented African food challenge the adhesion of enteroaggregative
E. coli
. J Food Saf 2021. [DOI: 10.1111/jfs.12905] [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]
Affiliation(s)
- Wisdom Selorm Kofi Agbemavor
- Department of Consumer and Food Sciences University of Pretoria Lynnwood Rd, Hatfield, Pretoria, 0002 South Africa
| | - Elna Maria Buys
- Department of Consumer and Food Sciences University of Pretoria Lynnwood Rd, Hatfield, Pretoria, 0002 South Africa
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12
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Probiotic Potential and Wide-spectrum Antimicrobial Activity of Lactic Acid Bacteria Isolated from Infant Feces. Probiotics Antimicrob Proteins 2021; 13:90-101. [PMID: 32405962 DOI: 10.1007/s12602-020-09658-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
In this study, we aimed to characterize lactic acid bacteria strains derived from infants' feces, to evaluate the probiotic potential and explore the wide-spectrum antimicrobial activity. Of 800 isolates, 20 inhibited the growth of enterotoxigenic Escherichia coli K88 and Salmonella enterica ATCC 13076. On the basis of 16S rRNA sequence analysis, the 20 isolates were assigned to Lactobacillus casei (7), Lactobacillus paracasei (2), Lactobacillus plantarum (4), Lactobacillus rhamnosus (2), Enterococcus avium (3), Enterococcus faecium (1), and Enterococcus lactis (1) species. In addition, 12 strains with high antimicrobial activity were investigated for the presence of probiotic properties such as physiological-biochemical characteristics, antimicrobial susceptibility, hemolytic activity, hydrophobicity, and aggregation activity. Wide-spectrum antimicrobial activity analysis revealed that approximately all tested strains inhibited the ten pathogens, and four strains (ZX221, ZX633, ZX3131, and ZX3875) had good probiotic properties and survived after being exposed to simulated gastrointestinal tract conditions. Moreover, we investigated the influence of pH on the wide-spectrum antimicrobial activity and found that four strains inhibited most pathogens at pH 4.5 and pH 5, whereas only ZX633 had an inhibitory effect on Bacillus subtilis ATCC 6633 and Micrococcus luteus ATCC 4698 at pH 5.5. Overall, Lact. casei ZX633 had wide-spectrum antimicrobial activity and could be considered a potential probiotic.
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Gao J, Li X, Zhang G, Sadiq FA, Simal-Gandara J, Xiao J, Sang Y. Probiotics in the dairy industry-Advances and opportunities. Compr Rev Food Sci Food Saf 2021; 20:3937-3982. [PMID: 33938124 DOI: 10.1111/1541-4337.12755] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2021] [Revised: 03/09/2021] [Accepted: 03/22/2021] [Indexed: 02/06/2023]
Abstract
The past two decades have witnessed a global surge in the application of probiotics as functional ingredients in food, animal feed, and pharmaceutical products. Among food industries, the dairy industry is the largest sector where probiotics are employed in a number of dairy products including sour/fermented milk, yogurt, cheese, butter/cream, ice cream, and infant formula. These probiotics are either used as starter culture alone or in combination with traditional starters, or incorporated into dairy products following fermentation, where their presence imparts many functional characteristics to the product (for instance, improved aroma, taste, and textural characteristics), in addition to conferring many health-promoting properties. However, there are still many challenges related to the stability and functionality of probiotics in dairy products. This review highlights the advances, opportunities, and challenges of application of probiotics in dairy industries. Benefits imparted by probiotics to dairy products including their role in physicochemical characteristics and nutritional properties (clinical and functional perspective) are also discussed. We transcend the traditional concept of the application of probiotics in dairy products and discuss paraprobiotics and postbiotics as a newly emerged concept in the field of probiotics in a particular relation to the dairy industry. Some potential applications of paraprobiotics and postbiotics in dairy products as functional ingredients for the development of functional dairy products with health-promoting properties are briefly elucidated.
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Affiliation(s)
- Jie Gao
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Xiyu Li
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Guohua Zhang
- School of Life Science, Shanxi University, Taiyuan, China
| | | | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, Ourense, Spain
| | - Jianbo Xiao
- Institute of Chinese Medical Sciences, State Key Laboratory of Quality Research in Chinese Medicine, University of Macau, Taipa, China
| | - Yaxin Sang
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
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14
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Zhang H, HuangFu H, Wang X, Zhao S, Liu Y, Lv H, Qin G, Tan Z. Antibacterial Activity of Lactic Acid Producing Leuconostoc mesenteroides QZ1178 Against Pathogenic Gallibacterium anatis. Front Vet Sci 2021; 8:630294. [PMID: 33969032 PMCID: PMC8100202 DOI: 10.3389/fvets.2021.630294] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2020] [Accepted: 03/22/2021] [Indexed: 12/01/2022] Open
Abstract
Lactic acid bacteria (LAB) convert carbohydrates into organic acids [mainly lactic acid (LA)], which reportedly have bactericidal activities. Gallibacterium anatis is a Gram-negative bacteria which infects birds, and causes significant economic losses. In this study, we investigated the antibacterial activity of the LA producing, Leuconostoc mesenteroides QZ1178 from Qula (fermented food), against G. anatis, using the Oxford cup method. Our data showed that L. mesenteroides QZ1178 inhibited G. anatis isolates from different origins; however, L. mesenteroides QZ1178 antibacterial activity dropped dramatically at pH 5.5–pH 6. The LA concentration and pH of the liquid broth containing L. mesenteroides QZ1178 after 24 h culture was 29 mg/mL and 3.6, respectively. This concentration (29 mg/mL at pH 3.6) and the antibiotic, cefotaxime (minimum inhibitory concentration (MIC) 2.5 μg/mL) effectively inhibited G. anatis (GAC026) growth as observed by scanning electron microscopy (SEM) and transmission electron microscopy (TEM). Gallibacterium anatis treated with LA exhibited extensive cell surface collapse, increased cell damage, cell membrane disruption, and cytoplasmic leakage, indicative of cell lysis. We suggest L. mesenteroides QZ1178 exerts potential antibacterial effects against the poultry pathogen, G. anatis via LA.
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Affiliation(s)
- Hua Zhang
- Henan Key Laboratory of Ion-Beam Bioengineering, School of Agricultural Sciences, Zhengzhou University, Zhengzhou, China.,School of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou, China.,Henan Key Laboratory of Ion-Beam Bioengineering, School of Physics and Microelectronics, Zhengzhou University, Zhengzhou, China
| | - HePing HuangFu
- School of Veterinary Medicine, Henan University of Animal Husbandry and Economy, Zhengzhou, China
| | - Xing Wang
- Henan Key Laboratory of Ion-Beam Bioengineering, School of Agricultural Sciences, Zhengzhou University, Zhengzhou, China.,Henan Key Laboratory of Ion-Beam Bioengineering, School of Physics and Microelectronics, Zhengzhou University, Zhengzhou, China
| | - ShanShan Zhao
- Henan Key Laboratory of Ion-Beam Bioengineering, School of Agricultural Sciences, Zhengzhou University, Zhengzhou, China.,Henan Key Laboratory of Ion-Beam Bioengineering, School of Physics and Microelectronics, Zhengzhou University, Zhengzhou, China
| | - Yuan Liu
- Henan Key Laboratory of Ion-Beam Bioengineering, School of Agricultural Sciences, Zhengzhou University, Zhengzhou, China.,Henan Key Laboratory of Ion-Beam Bioengineering, School of Physics and Microelectronics, Zhengzhou University, Zhengzhou, China
| | - Haoxin Lv
- School of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - GuangYong Qin
- Henan Key Laboratory of Ion-Beam Bioengineering, School of Agricultural Sciences, Zhengzhou University, Zhengzhou, China
| | - Zhongfang Tan
- Henan Key Laboratory of Ion-Beam Bioengineering, School of Agricultural Sciences, Zhengzhou University, Zhengzhou, China
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15
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Ao X, Zhao J, Yan J, Liu S, Zhao K. Comparative transcriptomic analysis of Lactiplantibacillus plantarum RS66CD biofilm in high-salt conditions and planktonic cells. PeerJ 2020; 8:e9639. [PMID: 32832272 PMCID: PMC7409786 DOI: 10.7717/peerj.9639] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2020] [Accepted: 07/09/2020] [Indexed: 12/26/2022] Open
Abstract
Background Lactiplantibacillus plantarum (L. plantarum), a dominant strain in traditional fermented foods, is widely used in fermentation industry because of its fast acid production. However, L. plantarum is easily inactivated due to acidity, high temperature and other factors. The formation of biofilm by bacteria can effectively increase environmental tolerance. Therefore, it is important to improve the environmental tolerance of L. plantarum by studying its biofilm formation conditions and regulatory mechanisms. Methods After determining a suitable NaCl concentration for promoting biofilm formation, L. plantarum was grown with 48 g L−1 NaCl. Differential gene expressions in L. plantarum biofilm vs. planktonic cells were analyzed using RNA sequencing and validated using qPCR. Result L. plantarum RS66CD biofilm formation formed highest amount of when grown at 48 g L−1 NaCl. Altogether 447 genes were up-regulated and 426 genes were down-regulated in the biofilm. KEGG pathway analysis showed that genes coding for D-Alanine metabolism, peptidoglycan biosynthesis, two-component system, carbon metabolism, bacterial secretion system, lysine biosynthesis and fatty acid metabolism were crucial for biofilm formation. In addition, eight other genes related to biofilm formation were differentially expressed. Our results provide insights into the differential gene expression involved in biofilm formation, which can help to reveal gene regulation during L. plantarum biofilm formation.
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Affiliation(s)
- Xiaolin Ao
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
| | - Jiawei Zhao
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
| | - Junling Yan
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
| | - Shuliang Liu
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
| | - Ke Zhao
- Colloge of Resources, Sichuan Agricultural University, Cheng'du', China
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16
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Health Benefits of Lactic Acid Bacteria (LAB) Fermentates. Nutrients 2020; 12:nu12061679. [PMID: 32512787 PMCID: PMC7352953 DOI: 10.3390/nu12061679] [Citation(s) in RCA: 115] [Impact Index Per Article: 28.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2020] [Revised: 05/09/2020] [Accepted: 06/03/2020] [Indexed: 02/06/2023] Open
Abstract
Consuming fermented foods has been reported to result in improvements in a range of health parameters. These positive effects can be exerted by a combination of the live microorganisms that the fermented foods contain, as well as the bioactive components released into the foods as by-products of the fermentation process. In many instances, and particularly in dairy fermented foods, the microorganisms involved in the fermentation process belong to the lactic acid group of bacteria (LAB). An alternative approach to making some of the health benefits that have been attributed to fermented foods available is through the production of ‘fermentates’. The term ‘fermentate’ generally relates to a powdered preparation, derived from a fermented product and which can contain the fermenting microorganisms, components of these microorganisms, culture supernatants, fermented substrates, and a range of metabolites and bioactive components with potential health benefits. Here, we provide a brief overview of a selection of in vitro and in vivo studies and patents exclusively reporting the health benefits of LAB ‘fermentates’. Typically, in such studies, the potential health benefits have been attributed to the bioactive metabolites present in the crude fermentates and/or culture supernatants rather than the direct effects of the LAB strain(s) involved.
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17
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Orisakwe OE, Amadi CN, Frazzoli C, Dokubo A. Nigerian foods of probiotics relevance and chronic metal exposure: a systematic review. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2020; 27:19285-19297. [PMID: 32270460 DOI: 10.1007/s11356-020-08537-2] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/02/2019] [Accepted: 03/20/2020] [Indexed: 05/26/2023]
Abstract
Probiotics are functional foods with a wide armamentarium of health benefits in man including metal chelation. Given the unacceptable blood lead levels and the near ignorance or negligence of heavy metals in both diagnoses and management of diseases in Nigeria, it is feared that these metals are involved in the aetiogenesis of several ailments from preeclampsia, metabolic syndrome, cancer, etc. This is an insight on Nigerian fermented foods and their possible role as metal chelators in the management of the chronic heavy metal exposure in Nigeria. One hundred and five articles fulfilled the inclusion criteria. Google scholar, PubMed and SCOPUS were searched for articles reporting fermented foods and probiotics in Nigeria. Only studies published in English Language were included, but there was no limitation in year of study. One hundred and five articles fulfilled the inclusion criteria. Studies from some African countries suggest that fermented foods of probiotics relevance have effectively shown metal chelation properties. Consumption of Nigerian fermented foods may hold a promise in checking the high body burden of heavy metals in Nigeria. Graphic abstract.
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Affiliation(s)
- Orish Ebere Orisakwe
- Department of Experimental Pharmacology & Toxicology, Faculty of Pharmacy, University of Port Harcourt Rivers State, Port Harcourt, Nigeria.
- World Bank Africa Centre of Excellence in Public Health and Toxicological Research (PUTOR), University of Port Harcourt, PMB 5323, Port Harcourt, Rivers State, Nigeria.
| | - Cecilia Nwadiuto Amadi
- Department of Experimental Pharmacology & Toxicology, Faculty of Pharmacy, University of Port Harcourt Rivers State, Port Harcourt, Nigeria
| | - Chiara Frazzoli
- Department for Cardiovascular, Dysmetabolic and Aging Diseases, Istituto Superiore di Sanità, Rome, Italy
| | - Awolayeofori Dokubo
- Department of Biochemistry, Faculty of Science, Rivers State University, Port Harcourt, Rivers State, Nigeria
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18
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Multifarious cholesterol lowering potential of lactic acid bacteria equipped with desired probiotic functional attributes. 3 Biotech 2020; 10:200. [PMID: 32309109 DOI: 10.1007/s13205-020-02183-8] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2019] [Accepted: 03/25/2020] [Indexed: 12/21/2022] Open
Abstract
Lactic acid bacteria (LAB) isolates possessed functional probiotic attributes, such as high hydrophobicity and autoaggregation ability, coaggregation capability with bacterial pathogens, antimicrobial activity, antioxidant potential, and hypocholesterolemic effects. Selected potential probiotic LAB, i.e. Lactobacillus paracasei M3, L. casei M5, L. paracasei M7, and few others were studied for their ability to lower cholesterol using a number of methods viz. cholesterol assimilation, bile salt deconjugation, cholesterol co-precipitation, cholesterol adhesion to probiotic cell wall, and miceller sequestration of cholesterol. L. casei M5 showed maximum bile salt hydrolase (BSH) activity, and released 57.63 nmol of glycine/min, and was closely followed by LAB isolate M9 which generated 52.12 nmol of glycine/min. Sodium glycocholate was deconjugated by L. casei M5 to produce 27.77 μmol/mL of cholic acid, while other isolates produced 20-26 μmol/mL of cholic acid. Cholesterol was assimilated significantly by isolate M6 (82.15%) and L. casei M5 (76.51%). L. casei M5 showed higher cholesterol co-precipitation ability (50.16 μg/mL) as compared to other LAB isolates (33-44 μg/mL). Miceller cholesterol concentration was reduced maximally by LAB isolate M8 (87.5%), followed by isolates M5 (84.75%), M9 (84%), M10 (80%), and M37 (79%). Higher cell wall adhesion of cholesterol was realized by L. casei M5 (42.48 μg/mL) than other LAB isolates (30-40 μg/mL). Selected LAB probiotics demonstrated short chain fatty acid (acetate, propionate, and butyrate) producing ability, yet another way of probiotics-mediated cholesterol lowering.
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19
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Synergistic microbial interactions between lactic acid bacteria and yeasts during production of Nigerian indigenous fermented foods and beverages. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106963] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Abstract
Maize and its derived fermented products, as with other cereals, are fundamental for human nutrition in many countries of the world. Mixed cultures, principally constituted by lactic acid bacteria (LAB) and yeasts, are responsible for maize fermentation, thus increasing its nutritional value and extending the products’ shelf-life. Other microorganisms involved, such as molds, acetic acid bacteria, and Bacillus spp. can contribute to the final product characteristics. This review gives an overview of the impact of the activities of this complex microbiota on maize product development and attributes. In particular, starting from amylolytic activity, which is able to increase sugar availability and influence the microbial succession and production of exopolysaccharides, vitamins, and antimicrobial compounds, which improve the nutritional value. Further activities are also considered with positive effects on the safety profile, such as phytates detoxification and mycotoxins reduction.
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21
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Balli D, Bellumori M, Pucci L, Gabriele M, Longo V, Paoli P, Melani F, Mulinacci N, Innocenti M. Does Fermentation Really Increase the Phenolic Content in Cereals? A Study on Millet. Foods 2020; 9:foods9030303. [PMID: 32156034 PMCID: PMC7142888 DOI: 10.3390/foods9030303] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2020] [Revised: 03/02/2020] [Accepted: 03/04/2020] [Indexed: 02/07/2023] Open
Abstract
Millet is underutilized in Europe, despite its advantages compared to other common cereals. In Asia and Africa, millet is mainly eaten in fermented form; its consumption has beneficial properties on human health. Three millet batches were compared in terms of free and bound phenols by High Performance Liquid Chromatography-Diode Array Detector-Mass Spectrometry (HPLC-DAD-MS). The richest one in terms of bound phenols was selected for testing via a basic (0.1 M NaOH) and an acidic (1.2 M H2SO4) hydrolysis, in which 149.3 and 193.6 mg/100 g of phenols were recovered, respectively. The ability of fermentation, with yeast and Lactobacilli, to increase the content of phenolic compounds was verified. Five withdrawalswere performed to verify the influence of fermentation time on the total phenolic content. The greatest phenolic content was observed after 72 h. Fermentation increased the cinnamic acids and flavonoids contents by approximately 30%. Vitexin and vitexin 2″-O-rhamnoside contents were significantly higher in the fermented millet; these compounds partially inhibit the protein tyrosine phosphatase enzyme, which is overexpressed in type-2 diabetes. A molecular dynamic simulation showed the two flavonoids to be allosteric inhibitors. The phenolic extract from fermented millet demonstrated a higher level of antioxidant protection on human erythrocytes by ex vivo cellular antioxidant activity in red blood cells. In this context, functional foods based on fermented millet could represent a new trend in European markets.
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Affiliation(s)
- Diletta Balli
- Department of NEUROFARBA, Nutraceutical section, University of Florence, Via Ugo Schiff 6, 50019 Sesto Fiorentino, Italy; (D.B.); (M.B.); (F.M.); (M.I.)
| | - Maria Bellumori
- Department of NEUROFARBA, Nutraceutical section, University of Florence, Via Ugo Schiff 6, 50019 Sesto Fiorentino, Italy; (D.B.); (M.B.); (F.M.); (M.I.)
| | - Laura Pucci
- Institute of Agricultural Biology and Biotechnology, National Council of Research, CNR, Via Moruzzi 1, 56124 Pisa, Italy; (L.P.); (M.G.); (V.L.)
| | - Morena Gabriele
- Institute of Agricultural Biology and Biotechnology, National Council of Research, CNR, Via Moruzzi 1, 56124 Pisa, Italy; (L.P.); (M.G.); (V.L.)
| | - Vincenzo Longo
- Institute of Agricultural Biology and Biotechnology, National Council of Research, CNR, Via Moruzzi 1, 56124 Pisa, Italy; (L.P.); (M.G.); (V.L.)
| | - Paolo Paoli
- Department of Experimental and Clinical Biomedical Sciences “Mario Serio”, University of Florence, Viale Morgagni 50, 50134 Firenze, Italy;
| | - Fabrizio Melani
- Department of NEUROFARBA, Nutraceutical section, University of Florence, Via Ugo Schiff 6, 50019 Sesto Fiorentino, Italy; (D.B.); (M.B.); (F.M.); (M.I.)
| | - Nadia Mulinacci
- Department of NEUROFARBA, Nutraceutical section, University of Florence, Via Ugo Schiff 6, 50019 Sesto Fiorentino, Italy; (D.B.); (M.B.); (F.M.); (M.I.)
- Correspondence: ; Tel.: +39-055-4573773; Fax: +39-055-4573737
| | - Marzia Innocenti
- Department of NEUROFARBA, Nutraceutical section, University of Florence, Via Ugo Schiff 6, 50019 Sesto Fiorentino, Italy; (D.B.); (M.B.); (F.M.); (M.I.)
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Zhang Z, Liang X, Lv Y, Yi H, Chen Y, Bai L, Zhou H, Liu T, Li R, Zhang L. Evaluation of probiotics for improving and regulation metabolism relevant to type 2 diabetes in vitro. J Funct Foods 2020. [DOI: 10.1016/j.jff.2019.103664] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023] Open
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23
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Chundakkattumalayil HC, Kumar S, Narayanan R, Thalakattil Raghavan K. Role of L. plantarum KX519413 as Probiotic and Acacia Gum as Prebiotic in Gastrointestinal Tract Strengthening. Microorganisms 2019; 7:E659. [PMID: 31817751 PMCID: PMC6955796 DOI: 10.3390/microorganisms7120659] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2019] [Revised: 11/29/2019] [Accepted: 12/02/2019] [Indexed: 12/27/2022] Open
Abstract
Probiotics, prebiotics, and synbiotics are potential mediators to maintaining healthy intestinal flora and have garnered an area of wide research in the past few years. The current study assesses the in vivo effects of probiotic (Lactobacillus plantarum MBTU-HK1), prebiotic (acacia gum) (either singly or in combination as a synbiotic on growth performance), biochemical, hematological, physiological, and immunological effects and their role in the reduction of procarcinogen enzyme activities in male Balb/c mice. The absence of treatment-related toxicity and a normal physiological range of biochemical and hematological parameters ensure their safe consumption. The synbiotic group was found to possess lowered cholesterol levels and enhanced protein and mineral content. The probiotic and synbiotic groups reinforced immunoglobulin levels and had a modulatory effect on phagocytosis. A lymphocyte proliferation pattern suggested the stimulatory effect of synbiotic combination on splenocyte viability and proliferation. Total antioxidant capability in the liver was determined by a 2,2-diphenyl-1-picrylhydrazyl assay and all the treatment groups were found to possess increased scavenging activity. Synbiotic and prebiotic treatment was observed to lead to reduced tumor necrosis factor α (TNF-α) levels. Bacterial procarcinogenic fecal enzyme activities were found to be decreased, proving their role in the prevention of colon cancer incidence. This study proves the potency and safety of oral administration of L. plantarum MBTU-HK1 and acacia gum either individually or in combination.
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Andeta AF, Teffera FE, Misganaw FW, Borremans A, Vandeweyer D, De Smedt A, Bossaert S, Crauwels S, Lievens B, Vancampenhout K, Van Campenhout L. Development and validation of lactic acid starter cultures for enset (Ensete ventricosum) fermentation. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108462] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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25
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Chen J, Vestergaard M, Shen J, Solem C, Dufva M, Jensen PR. Droplet-based microfluidics as a future tool for strain improvement in lactic acid bacteria. FEMS Microbiol Lett 2019. [DOI: 10.1093/femsle/fny258s] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
Abstract
ABSTRACTStrain development is frequently used to improve the performance and functionality of industrially important microbes. As traditional mutagenesis screen is especially utilized by the food industry to improve strains used in food fermentation, high-throughput and cost-effective screening tools are important in mutant selection. The emerging droplet-based microfluidics technology miniaturizes the volume for cell cultivation and phenotype interrogation down to the picoliter scales, which facilitates screening of microbes for improved phenotypical properties tremendously. In this mini review, we present recent application of the droplet-based microfluidics in microbial strain improvement with a focus on its potential use in the screening of lactic acid bacteria.
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Affiliation(s)
- Jun Chen
- National Food Institute, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark
| | - Mike Vestergaard
- National Food Institute, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark
| | - Jing Shen
- National Food Institute, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark
| | - Christian Solem
- National Food Institute, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark
| | - Martin Dufva
- Department of Micro- and Nanotechnology, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark
| | - Peter Ruhdal Jensen
- National Food Institute, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark
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26
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Cao Z, Pan H, Li S, Shi C, Wang S, Wang F, Ye P, Jia J, Ge C, Lin Q, Zhao Z. In Vitro Evaluation of Probiotic Potential of Lactic Acid Bacteria Isolated from Yunnan De'ang Pickled Tea. Probiotics Antimicrob Proteins 2019; 11:103-112. [PMID: 29446057 DOI: 10.1007/s12602-018-9395-x] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
This study aimed to investigate the probiotic potential of lactic acid bacteria (LAB) strains isolated from De'ang pickled tea, a traditional food consumed by the De'ang nationality of Yunnan, China. Twenty-six LAB strains isolated from De'ang pickled tea were subjected to identification based on 16S rRNA gene sequence analysis. Twenty-four belonged to Lactobacillus plantarum, one belonged to Enterococcus casseliflavus, and one belonged to Lactobacillus acidophilus. Eighteen out of 26 LAB strains which showed a higher capability to tolerate simulated gastrointestinal juices were chosen to further evaluate their probiotic properties. Varied adhesive abilities and auto-aggregative capacities of selected LAB strains were dependent on species and even strains. All tested LAB strains were resistant to kanamycin, streptomycin, gentamycin, and vancomycin and sensitive to tetracycline and chloramphenicol. Ten out of the 18 strains are resistant to ampicillin, and the remaining strains are sensitive to ampicillin; 4 out of the 18 strains showed resistance to erythromycin. Compared to reference strain Lactobacillus rhamnosus strain GG, these LAB strains had a greater or comparative antimicrobial activity against Salmonella typhimurium or Escherichia coli. In contrast, eight out of the 18 strains suppressed growth of Shigella flexneri. Two L. plantarum strains, ST and STDA10, not only exhibited good probiotic properties but also showed a good ability of scavenging DPPH and ABTS+. This study suggests that L. plantarum ST and STDA10 could be used as potential probiotics applied in functional foods.
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Affiliation(s)
- Zhenhui Cao
- Faculty of Animal Science and Technology, Yunnan Agricultural University, Heilongtan, North Suburb, Kunming, 650201, People's Republic of China.,Yunnan Provincial Key Laboratory of Animal Nutrition and Feed Science, Heilongtan, North Suburb, Kunming, 650201, People's Republic of China
| | - Hongbin Pan
- Faculty of Animal Science and Technology, Yunnan Agricultural University, Heilongtan, North Suburb, Kunming, 650201, People's Republic of China.,Yunnan Provincial Key Laboratory of Animal Nutrition and Feed Science, Heilongtan, North Suburb, Kunming, 650201, People's Republic of China
| | - Shijun Li
- College of Food Science and Technology, Yunnan Agricultural University, Heilongtan, North Suburb, Kunming, 650201, People's Republic of China
| | - Chongying Shi
- College of Food Science and Technology, Yunnan Agricultural University, Heilongtan, North Suburb, Kunming, 650201, People's Republic of China
| | - Sifan Wang
- Faculty of Animal Science and Technology, Yunnan Agricultural University, Heilongtan, North Suburb, Kunming, 650201, People's Republic of China
| | - Fuyi Wang
- College of Food Science and Technology, Yunnan Agricultural University, Heilongtan, North Suburb, Kunming, 650201, People's Republic of China
| | - Pengfei Ye
- College of Food Science and Technology, Yunnan Agricultural University, Heilongtan, North Suburb, Kunming, 650201, People's Republic of China
| | - Junjing Jia
- Faculty of Animal Science and Technology, Yunnan Agricultural University, Heilongtan, North Suburb, Kunming, 650201, People's Republic of China.,Yunnan Provincial Key Laboratory of Animal Nutrition and Feed Science, Heilongtan, North Suburb, Kunming, 650201, People's Republic of China
| | - Changrong Ge
- Faculty of Animal Science and Technology, Yunnan Agricultural University, Heilongtan, North Suburb, Kunming, 650201, People's Republic of China.,Yunnan Provincial Key Laboratory of Animal Nutrition and Feed Science, Heilongtan, North Suburb, Kunming, 650201, People's Republic of China
| | - Qiuye Lin
- College of Food Science and Technology, Yunnan Agricultural University, Heilongtan, North Suburb, Kunming, 650201, People's Republic of China.
| | - Zhiyong Zhao
- Yunnan Animal Science and Veterinary Institute, Jindian, Kunming, 650224, People's Republic of China.
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27
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Andeta A, Vandeweyer D, Teffera E, Woldesenbet F, Verreth C, Crauwels S, Lievens B, Vancampenhout K, Van Campenhout L. Traditional starter cultures for enset fermentation: Unravelling their production and microbial composition. FOOD BIOSCI 2019. [DOI: 10.1016/j.fbio.2019.03.006] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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28
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Assessment of the Antimicrobial Potentiality and Functionality of Lactobacillus plantarum Strains Isolated from the Conventional Inner Mongolian Fermented Cheese Against Foodborne Pathogens. Pathogens 2019; 8:pathogens8020071. [PMID: 31117307 PMCID: PMC6631976 DOI: 10.3390/pathogens8020071] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2019] [Revised: 05/07/2019] [Accepted: 05/13/2019] [Indexed: 12/23/2022] Open
Abstract
Lactobacillus plantarum are amongst the diversified lactic acid bacteria (LAB) species which are being utilized abundantly in the food industry. Numerous L. plantarum strains have been reported to produce several antimicrobial compounds. Diacetyl, hydrogen peroxide, organic acids, as well as bacteriocins can also be exemplified by a variable spectrum of actions. The current study was intended to conduct the screening and characterization of antimicrobial prospective of L. plantarum from traditional Inner Mongolian fermented hard cheese. Foodborne pathogens, Salmonella typhimurium, Escherichia coli O157:H7, Listeria monocytogenes, and Staphylococcus aureus, were examined by using the Oxford cup technique and the mixed culture inhibition assays. The resulting analyses disclosed that L. plantarum KLDS1.0344 indicated broad antimicrobial spectrum against all selected pathogens as compared to other LAB used in this study. Additionally, the decrement of the pathogen population was observed up to 3.47 logs in mixed culture inhibition assays. L. plantarum KLDS 1.0344 acid production was recorded up to 71.8 ± 3.59 °D in mixed culture while antimicrobial particles released in cell free supernatants demonstrated bacteriocin-like characteristics showing substantial pH stability (2.0–6.0), proteolytic enzyme reduced the antibacterial activity (15.2 ± 0.6 mm–20.4 ± 0.8 mm), heat stability (20 min at 120 °C) against selected pathogens. Moreover, the spectrum range of antimicrobial peptides after the partial purification was decreased as compared to the crude bacteriocin-like compound. The SDS-PAGE analysis showed the molecular weight range of partially purified bacteriocin from 12 to 45 kDa. After analyzing the obtained data from the current experimentation showed that the capability of L. plantarum KLDS 1.0344 to oppose the pathogen growth in vitro relies on the occurrence of organic acids along with bacteriocin-like compounds proving L. plantarum KLDS 1.0344 as a potentially appropriate candidate as an alternative bio-control agent against foodborne pathogens.
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Landry BKU, François ZN, Wang RY, Taicheng Z, Li Y. Viability and Stress Response of Putative Probiotic Lactobacillus plantarum Strains in Honey Environment. Probiotics Antimicrob Proteins 2019; 10:629-637. [PMID: 29196921 DOI: 10.1007/s12602-017-9358-7] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Due to problem of preservation of dairy products which serve as a matrix for probiotics, it is challenging to use these probiotics as food supplements in many developing countries. To determine the suitability of the Lactobacillus strains for exploitation as probiotics in honey, we investigated the effect of their storage on the viability, functionality, and the mechanism associated with their protective effect. Three isolates obtained from our laboratory collection were identified through amplification of the 16S rRNA gene. The viability of the strains in honey at different storage conditions was studied. Three genes (hdc, gtf, and clpL) responsible for the resistance of bacteria in acidic environments were screened. SDS-PAGE analysis of total protein was performed to observe protein profile changes of the strains after exposure to honey. All the three isolates, namely, GGU, GLA51, and GLP56, were identified as Lactobacillus plantarum strains. After 28 days of storage in honey at 4 °C, viable cell concentrations of the three strains were higher than 2.04 × 106 CFU/ml. During the same period at room temperature, only the Lactobacillus plantarum GLP56 strain remained viable with a cell concentration of 1.86 × 104 CFU/ml. The clpL gene coding for ATPase was detected in all the three strains. The protein of molecular weight ~ 50 kDa was absent in the protein profile of Lactobacillus plantarum GGU after 60 days of storage in honey at 4 °C. The Lactobacillus plantarum GLP56, Lactobacillus plantarum GLA51, and Lactobacillus plantarum GGU strains exposed to honey can withstand acidic environmental stress but their viability declines over time.
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Affiliation(s)
- Bemmo Kamdem Ulrich Landry
- Laboratory of Biochemistry, Food Science and Nutrition (LABPMAN)-Department of Biochemistry-Faculty of Science, University of Dschang, Cameroon, P.O. Box: 67, Dschang, Cameroon
| | - Zambou Ngoufack François
- Laboratory of Biochemistry, Food Science and Nutrition (LABPMAN)-Department of Biochemistry-Faculty of Science, University of Dschang, Cameroon, P.O. Box: 67, Dschang, Cameroon. .,CAS Key Laboratory of Microbial, Physiological and Metabolic Engineering, Institute of Microbiology, Beijing, China.
| | - Rui-Yan Wang
- Centre of Excellence for Biotechnology, CoEBIO, Institute of Microbiology, Beijing, China
| | - Zhu Taicheng
- CAS Key Laboratory of Microbial, Physiological and Metabolic Engineering, Institute of Microbiology, Beijing, China
| | - Yin Li
- CAS Key Laboratory of Microbial, Physiological and Metabolic Engineering, Institute of Microbiology, Beijing, China
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Jampaphaeng K, Ferrocino I, Giordano M, Rantsiou K, Maneerat S, Cocolin L. Microbiota dynamics and volatilome profile during stink bean fermentation (Sataw-Dong) with Lactobacillus plantarum KJ03 as a starter culture. Food Microbiol 2018; 76:91-102. [PMID: 30166195 DOI: 10.1016/j.fm.2018.04.012] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2017] [Revised: 03/21/2018] [Accepted: 04/23/2018] [Indexed: 12/28/2022]
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Liu J, Gu Z, Lu W, Hu D, Zhao X, Huang H, Zhang H, Zhao J, Chen W. Multiple mechanisms applied by Lactobacillus pentosus AT6 to mute the lethal effects of Salmonella in a mouse model. Food Funct 2018; 9:2787-2795. [PMID: 29691525 DOI: 10.1039/c7fo01858d] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Probiotics are now prevalent world-wide, as functional food supplements with many benefits for humans and animals, such as protective effects against pathogenic infection. We showed that oral supplementation of Lactobacillus pentosus AT6 (AT6) decreased the mortality rate of mice with Salmonella infection. A series of experiments showed that the protective effects of AT6 on mice involved multiple mechanisms, including (1) the inhibition of Salmonella Typhimurium growth by AT6 or its cell-free culture supernatants (CFCSs); (2) the reduction of the bacterial loads of Salmonella Typhimurium in intestinal contents and internal organs, such as the liver and spleen; (3) the inhibition of adhesion and invasion of Salmonella Typhimurium into intestinal epithelial cells; and (4) the regulation of host immunities by modifying the production of a chain of cytokines. In conclusion, AT6 inhibited Salmonella infection via multiple mechanisms and therefore has great potential for the development of functional foods with anti-Salmonella activities.
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Affiliation(s)
- Junsheng Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, P. R. China.
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Adesulu-Dahunsi A, Jeyaram K, Sanni A. Probiotic and technological properties of exopolysaccharide producing lactic acid bacteria isolated from cereal-based nigerian fermented food products. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.04.062] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Ahmad A, Yap WB, Kofli NT, Ghazali AR. Probiotic potentials of Lactobacillus plantarum isolated from fermented durian (Tempoyak), a Malaysian traditional condiment. Food Sci Nutr 2018; 6:1370-1377. [PMID: 30258578 PMCID: PMC6145258 DOI: 10.1002/fsn3.672] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2018] [Revised: 04/06/2018] [Accepted: 04/09/2018] [Indexed: 01/27/2023] Open
Abstract
Lactic acid bacterium isolated from fermented durian (tempoyak) was investigated for its potentials as a probiotic strain. Bacterial tolerance toward gastrointestinal environment, adhesion, and cytotoxic activity in human colon adenocarcinoma cell line HT-29 was evaluated. 16S rRNA sequencing identified the lactic acid bacterium as Lactobacillus plantarum. The bacterium demonstrated good tolerance toward gastrointestinal pH 2.0 and 0.3% bile salts. It showed strong adhesive capacity in human intestinal cell line, HT-29, with an adhesion index of 159 ± 10. Cytotoxicity of L. plantarum was investigated using both live bacterial cells (BC) and cell-free supernatant (CFS). Findings showed that both BC and CFS of L. plantarum reduced proliferation of HT-29 colon adenocarcinoma cells using MTT assay. The results imply potential probiotic properties of L. plantarum isolated from tempoyak.
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Affiliation(s)
- Asmariah Ahmad
- Programme of Biomedical Science and Centre for Health and Applied SciencesFaculty of Health SciencesUniversiti Kebangsaan Malaysia (UKM)Kuala LumpurMalaysia
| | - Wei Boon Yap
- Programme of Biomedical Science and Centre for Health and Applied SciencesFaculty of Health SciencesUniversiti Kebangsaan Malaysia (UKM)Kuala LumpurMalaysia
| | - Noorhisham Tan Kofli
- Department of Chemical & Process EngineeringFaculty of Engineering & Built EnvironmentUniversiti Kebangsaan MalaysiaBangiSelangorMalaysia
| | - Ahmad Rohi Ghazali
- Programme of Biomedical Science and Centre for Health and Applied SciencesFaculty of Health SciencesUniversiti Kebangsaan Malaysia (UKM)Kuala LumpurMalaysia
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Yasushi Y, Haraguchi Y, Shikano A, Kuda T, Takahashi H, Kimura B. Induction of gut Lactobacillus reuteri
in normal ICR mice by oral administration of L. plantarum
AN1. J Food Biochem 2018. [DOI: 10.1111/jfbc.12589] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Affiliation(s)
- Yokota Yasushi
- Department of Food Science and Technology; Tokyo University of Marine Science and Technology; Tokyo Japan
| | - Yutaka Haraguchi
- Department of Food Science and Technology; Tokyo University of Marine Science and Technology; Tokyo Japan
| | - Ayane Shikano
- Department of Food Science and Technology; Tokyo University of Marine Science and Technology; Tokyo Japan
| | - Takashi Kuda
- Department of Food Science and Technology; Tokyo University of Marine Science and Technology; Tokyo Japan
| | - Hajime Takahashi
- Department of Food Science and Technology; Tokyo University of Marine Science and Technology; Tokyo Japan
| | - Bon Kimura
- Department of Food Science and Technology; Tokyo University of Marine Science and Technology; Tokyo Japan
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Antón-Millán N, García-Tojal J, Marty-Roda M, Garroni S, Cuesta-López S, Tamayo-Ramos JA. Influence of Three Commercial Graphene Derivatives on the Catalytic Properties of a Lactobacillus plantarum α-l-Rhamnosidase When Used as Immobilization Matrices. ACS APPLIED MATERIALS & INTERFACES 2018; 10:18170-18182. [PMID: 29732878 DOI: 10.1021/acsami.7b18844] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
The modification of carbon nanomaterials with biological molecules paves the way toward their use in biomedical and biotechnological applications, such as next-generation biocatalytic processes, development of biosensors, implantable electronic devices, or drug delivery. In this study, different commercial graphene derivatives, namely, monolayer graphene oxide (GO), graphene oxide nanocolloids (GOCs), and polycarboxylate-functionalized graphene nanoplatelets (GNs), were compared as biomolecule carrier matrices. Detailed spectroscopic analyses showed that GO and GOC were similar in composition and functional group content and very different from GN, whereas divergent morphological characteristics were observed for each nanomaterial through microscopy analyses. The commercial α-l-rhamnosidase RhaB1 from the probiotic bacterium Lactobacillus plantarum, selected as a model biomolecule for its relevant role in the pharma and food industries, was directly immobilized on the different materials. The binding efficiency and biochemical properties of RhaB1-GO, RhaB1-GOC, and RhaB1-GN composites were analyzed. RhaB1-GO and RhaB1-GOC showed high binding efficiency, whereas the enzyme loading on GN, not tested in previous enzyme immobilization studies, was low. The enzyme showed contrasting changes when immobilized on the different material supports. The effect of pH on the activity of the three RhaB1-immobilized versions was similar to that observed for the free enzyme, whereas the activity-temperature profiles and the response to the presence of inhibitors varied significantly between the RhaB1 versions. In addition, the apparent Km for the immobilized and soluble enzymes did not change. Finally, the free RhaB1 and the immobilized enzyme in GOC showed the best storage and reutilization stability, keeping most of their initial activity after 8 weeks of storage at 4 °C and 10 reutilization cycles, respectively. This study shows, for the first time, that distinct commercial graphene derivatives can influence differently the catalytic properties of an enzyme during its immobilization.
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Affiliation(s)
- Noemí Antón-Millán
- Advanced Materials, Nuclear Technology and Applied Bio/Nanotechnology , Consolidated Research Unit UIC-154, University of Burgos , Hospital del Rey s/n, 09001 Burgos , Castilla y León, Spain
| | | | - Marta Marty-Roda
- Advanced Materials, Nuclear Technology and Applied Bio/Nanotechnology , Consolidated Research Unit UIC-154, University of Burgos , Hospital del Rey s/n, 09001 Burgos , Castilla y León, Spain
| | - Sebastiano Garroni
- Advanced Materials, Nuclear Technology and Applied Bio/Nanotechnology , Consolidated Research Unit UIC-154, University of Burgos , Hospital del Rey s/n, 09001 Burgos , Castilla y León, Spain
| | - Santiago Cuesta-López
- Advanced Materials, Nuclear Technology and Applied Bio/Nanotechnology , Consolidated Research Unit UIC-154, University of Burgos , Hospital del Rey s/n, 09001 Burgos , Castilla y León, Spain
| | - Juan Antonio Tamayo-Ramos
- Advanced Materials, Nuclear Technology and Applied Bio/Nanotechnology , Consolidated Research Unit UIC-154, University of Burgos , Hospital del Rey s/n, 09001 Burgos , Castilla y León, Spain
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Ribeiro SC, Stanton C, Yang B, Ross RP, Silva CC. Conjugated linoleic acid production and probiotic assessment of Lactobacillus plantarum isolated from Pico cheese. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.12.065] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Papizadeh M, Rohani M, Nahrevanian H, Javadi A, Pourshafie MR. Probiotic characters of Bifidobacterium and Lactobacillus are a result of the ongoing gene acquisition and genome minimization evolutionary trends. Microb Pathog 2017; 111:118-131. [DOI: 10.1016/j.micpath.2017.08.021] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2017] [Revised: 08/12/2017] [Accepted: 08/16/2017] [Indexed: 02/07/2023]
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Adesulu-Dahunsi A, Sanni A, Jeyaram K, Banwo K. Genetic diversity of Lactobacillus plantarum strains from some indigenous fermented foods in Nigeria. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.04.055] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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Should Research on the Nutritional Potential and Health Benefits of Fermented Cereals Focus More on the General Health Status of Populations in Developing Countries? Microorganisms 2017; 5:microorganisms5030040. [PMID: 28757585 PMCID: PMC5620631 DOI: 10.3390/microorganisms5030040] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2017] [Revised: 07/18/2017] [Accepted: 07/23/2017] [Indexed: 01/29/2023] Open
Abstract
Cereal foods fermented by lactic acid bacteria are staples in many countries around the world particularly in developing countries, but some aspects of the nutritional and health benefits of traditional fermented foods in developing countries have not been sufficiently investigated compared to fermented foods in high-income countries. Today, malnutrition worldwide is characterized by a double burden, excess leading to non-communicable diseases like obesity or diabetes alongside micronutrient deficiencies. In addition, populations in developing countries suffer from infectious and parasitic diseases that can jeopardize the health benefits provided by their traditional fermented foods. Using examples, we argue that research on traditional fermented cereals in developing countries should focus more on their effect on inflammation and oxidative stress under conditions including infectious or non-infectious gut inflammation.
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Rzepkowska A, Zielińska D, Ołdak A, Kołożyn-Krajewska D. Organic whey as a source of Lactobacillus
strains with selected technological and antimicrobial properties. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13471] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Anna Rzepkowska
- Department of Food Gastronomy and Food Hygiene; Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences; Warsaw 02787 Poland
| | - Dorota Zielińska
- Department of Food Gastronomy and Food Hygiene; Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences; Warsaw 02787 Poland
| | - Aleksandra Ołdak
- Department of Food Gastronomy and Food Hygiene; Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences; Warsaw 02787 Poland
| | - Danuta Kołożyn-Krajewska
- Department of Food Gastronomy and Food Hygiene; Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences; Warsaw 02787 Poland
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Ogunremi OR, Banwo K, Sanni AI. Starter-culture to improve the quality of cereal-based fermented foods: trends in selection and application. Curr Opin Food Sci 2017. [DOI: 10.1016/j.cofs.2017.02.003] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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42
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Belguesmia Y, Domenger D, Caron J, Dhulster P, Ravallec R, Drider D, Cudennec B. Novel probiotic evidence of lactobacilli on immunomodulation and regulation of satiety hormones release in intestinal cells. J Funct Foods 2016. [DOI: 10.1016/j.jff.2016.04.014] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
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