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Ashique S, Mishra N, Garg A, Kumar N, Khan Z, Mohanto S, Chellappan DK, Farid A, Taghizadeh-Hesary F. A Critical Review on the Role of Probiotics in Lung Cancer Biology and Prognosis. Arch Bronconeumol 2024:S0300-2896(24)00144-3. [PMID: 38755052 DOI: 10.1016/j.arbres.2024.04.030] [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: 02/20/2024] [Revised: 04/09/2024] [Accepted: 04/10/2024] [Indexed: 05/18/2024]
Abstract
Lung cancer remains the leading cause of cancer-related deaths worldwide. According to the American Cancer Society (ACS), it ranks as the second most prevalent type of cancer globally. Recent findings have highlighted bidirectional gut-lung interactions, known as the gut-lung axis, in the pathophysiology of lung cancer. Probiotics are live microorganisms that boost host immunity when consumed adequately. The immunoregulatory mechanisms of probiotics are thought to operate through the generation of various metabolites that impact both the gut and distant organs (e.g., the lungs) through blood. Several randomized controlled trials have highlighted the pivotal role of probiotics in gut health especially for the prevention and treatment of malignancies, with a specific emphasis on lung cancer. Current research indicates that probiotic supplementation positively affects patients, leading to a suppression in cancer symptoms and a shortened disease course. While clinical trials validate the therapeutic benefits of probiotics, their precise mechanism of action remains unclear. This narrative review aims to provide a comprehensive overview of the present landscape of probiotics in the management of lung cancer.
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Affiliation(s)
- Sumel Ashique
- Department of Pharmaceutical Sciences, Bengal College of Pharmaceutical Sciences & Research, Durgapur 713212, West Bengal, India.
| | - Neeraj Mishra
- Amity Institute of Pharmacy, Amity University Madhya Pradesh, Gwalior 474005, MP, India
| | - Ashish Garg
- Guru Ramdas Khalsa Institute of Science and Technology, Pharmacy, Jabalpur, MP 483001, India
| | - Nitish Kumar
- SRM Modinagar College of Pharmacy, SRM Institute of Science and Technology (Deemed to be University), Delhi-NCR Campus, Modinagar, Ghaziabad, Uttar Pradesh 201204, India
| | - Zuber Khan
- Division of Neuroscience, Department of Pharmacology, ISF College of Pharmacy, Moga, Punjab, India
| | - Sourav Mohanto
- Department of Pharmaceutics, Yenepoya Pharmacy College & Research Centre, Yenepoya (Deemed to be University), Mangalore, Karnataka 575018, India
| | - Dinesh Kumar Chellappan
- Department of Life Sciences, School of Pharmacy, International Medical University, Bukit Jalil 57000, Kuala Lumpur, Malaysia
| | - Arshad Farid
- Gomal Center of Biochemistry and Biotechnology, Gomal University, Dera Ismail Khan 29050, Pakistan
| | - Farzad Taghizadeh-Hesary
- ENT and Head and Neck Research Center and Department, The Five Senses Health Institute, School of Medicine, Iran University of Medical Sciences, Tehran, Iran; Department of Clinical Oncology, Iran University of Medical Sciences, Tehran, Iran.
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2
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Gul S, Durante-Mangoni E. Unraveling the Puzzle: Health Benefits of Probiotics-A Comprehensive Review. J Clin Med 2024; 13:1436. [PMID: 38592298 PMCID: PMC10935031 DOI: 10.3390/jcm13051436] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2023] [Revised: 02/22/2024] [Accepted: 02/27/2024] [Indexed: 04/10/2024] Open
Abstract
A growing number of probiotic-containing products are on the market, and their use is increasing. Probiotics are thought to support the health of the gut microbiota, which in turn might prevent or delay the onset of gastrointestinal tract disorders. Obesity, type 2 diabetes, autism, osteoporosis, and some immunological illnesses are among the conditions that have been shown to possibly benefit from probiotics. In addition to their ability to favorably affect diseases, probiotics represent a defense system enhancing intestinal, nutritional, and oral health. Depending on the type of microbial strain utilized, probiotics can have variable beneficial properties. Although many microbial species are available, the most widely employed ones are lactic acid bacteria and bifidobacteria. The usefulness of these bacteria is dependent on both their origin and their capacity to promote health. Probiotics represent a valuable clinical tool supporting gastrointestinal health, immune system function, and metabolic balance. When used appropriately, probiotics may provide benefits such as a reduced risk of gastrointestinal disorders, enhanced immunity, and improved metabolic health. Most popular probiotics, their health advantages, and their mode of action are the topic of this narrative review article, aimed to provide the reader with a comprehensive reappraisal of this topic matter.
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Affiliation(s)
- Sabiha Gul
- Department of Precision Medicine, University of Campania “Luigi Vanvitelli”, Via de Crecchio 7, 80138 Napoli, Italy;
| | - Emanuele Durante-Mangoni
- Department of Precision Medicine, University of Campania “Luigi Vanvitelli”, Via de Crecchio 7, 80138 Napoli, Italy;
- Unit of Infectious & Transplant Medicine, A.O.R.N. Ospedali dei Colli—Ospedale Monaldi, Piazzale Ettore Ruggieri, 80131 Napoli, Italy
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Bae WY, Lee DU, Yu HS, Lee NK, Paik HD. Fermentation of Inula britannica using Lactobacillus plantarum SY12 increases of epigallocatechin gallate and attenuates toxicity. Food Chem 2023; 429:136844. [PMID: 37454617 DOI: 10.1016/j.foodchem.2023.136844] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2022] [Revised: 05/25/2023] [Accepted: 07/06/2023] [Indexed: 07/18/2023]
Abstract
This study aimed to increase epigallocatechin gallate (EGCG) levels and attenuate the toxicity in Inulabritannica by fermentation using Lactobacillus plantarum SY12. The optimal medium was composed of 10 g of I. britannica, 4 g of xylose, 5 g of soytone, and 5 g of beef extract. The predicted value of EGCG was 237.327 μg/mL. To investigate damage in HepG2 cell lines by I. britannica extracts (IE) or fermented I. britannica extracts (FIE), cell viability, mitochondria membrane potential, the expression of apoptosis and autophagy genes, and chemical composition were measured. FIE increased cell viability, regulation of the gene expression (decreased p53, p62, p-ERK 1/2, and p-p38; increased CDK2 and CDK4) compared with IE. These results were explained by an increase in 1,3-dicaffeoylquinic acid and a decrease in 1-O-caffeoylquinic acid, 1-O-acetylbritannilactone, and ergolide in FIE. In conclusion, these results indicated that fermentation can mitigate the toxicity in I. britannica.
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Affiliation(s)
- Won-Young Bae
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Do-Un Lee
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Hyung-Seok Yu
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Na-Kyoung Lee
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Hyun-Dong Paik
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
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4
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Latif A, Shehzad A, Niazi S, Zahid A, Ashraf W, Iqbal MW, Rehman A, Riaz T, Aadil RM, Khan IM, Özogul F, Rocha JM, Esatbeyoglu T, Korma SA. Probiotics: mechanism of action, health benefits and their application in food industries. Front Microbiol 2023; 14:1216674. [PMID: 37664108 PMCID: PMC10470842 DOI: 10.3389/fmicb.2023.1216674] [Citation(s) in RCA: 28] [Impact Index Per Article: 28.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Accepted: 08/04/2023] [Indexed: 09/05/2023] Open
Abstract
Probiotics, like lactic acid bacteria, are non-pathogenic microbes that exert health benefits to the host when administered in adequate quantity. Currently, research is being conducted on the molecular events and applications of probiotics. The suggested mechanisms by which probiotics exert their action include; competitive exclusion of pathogens for adhesion sites, improvement of the intestinal mucosal barrier, gut immunomodulation, and neurotransmitter synthesis. This review emphasizes the recent advances in the health benefits of probiotics and the emerging applications of probiotics in the food industry. Due to their capability to modulate gut microbiota and attenuate the immune system, probiotics could be used as an adjuvant in hypertension, hypercholesterolemia, cancer, and gastrointestinal diseases. Considering the functional properties, probiotics are being used in the dairy, beverage, and baking industries. After developing the latest techniques by researchers, probiotics can now survive within harsh processing conditions and withstand GI stresses quite effectively. Thus, the potential of probiotics can efficiently be utilized on a commercial scale in food processing industries.
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Affiliation(s)
- Anam Latif
- Department of Human Nutrition and Dietetics, School of Food and Agricultural Sciences, University of Management and Technology, Lahore, Pakistan
| | - Aamir Shehzad
- UniLaSalle, Univ. Artois, ULR7519 - Transformations & Agro-resources, Normandie Université, Mont-Saint-Aignan, France
| | - Sobia Niazi
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Asna Zahid
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Waqas Ashraf
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Muhammad Waheed Iqbal
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Abdur Rehman
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Tahreem Riaz
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Imran Mahmood Khan
- College of Food and Biological Engineering, Jimei University, Xiamen, China
| | - Fatih Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Türkiye
- Biotechnology Research and Application Center, Cukurova University, Adana, Türkiye
| | - João Miguel Rocha
- CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
- LEPABE—Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Porto, Portugal
- ALiCE—Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Porto, Portugal
| | - Tuba Esatbeyoglu
- Department of Food Development and Food Quality, Institute of Food Science and Human Nutrition, Gottfried Wilhelm Leibniz University Hannover, Hannover, Germany
| | - Sameh A. Korma
- Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
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Wan J, Wu P, Huang J, Huang S, Huang Q, Tang X. Characterization and evaluation of the cholesterol-lowering ability of Lactiplantibacillus plantarum HJ-S2 isolated from the intestine of Mesoplodon densirostris. World J Microbiol Biotechnol 2023; 39:199. [PMID: 37193825 DOI: 10.1007/s11274-023-03637-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2022] [Accepted: 04/29/2023] [Indexed: 05/18/2023]
Abstract
In this study, ten strains of lactic acid bacteria were isolated from the intestine of Blainville's beaked whale (Mesoplodon densirostris),and their cholesterol-lowering activities in vitro and in vivo were investigated. The among these strains, HJ-S2 strain, which identified as Lactiplantibacillus plantarum, showed a high in vitro cholesterol-lowering rate (48.82%). Strain HJ-S2 was resistant to acid and bile salts, with a gastrointestinal survival rate of more than 80%, but was sensitive to antibiotics. Strain HJ-S2 was found to be able to adhere to HT-29 cells in an adhesion test. The number of cell adhesion was 132.52. In addition, we also performed the cholesterol-lowering activities in vivo using high-fat diet feed mouse models. Our results indicated that HJ-S2 reduced total cholesterol (TC), total glycerol (TG), and low-density lipoprotein cholesterol (LDLC) levels while increasing the high-density lipoprotein cholesterol (HDLC) level. It also alleviated the lipid accumulation in high-fat diet feed mouse liver and pancreas. Hence, HJ-S2 demonstrated appropriate cholesterol-lowering ability and has the potential to be used as a probiotic in functional foods.
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Affiliation(s)
- Jingliang Wan
- Third Institute of Oceanography, Ministry of Natural Resources, Xiamen, 361005, China
| | - Peng Wu
- Third Institute of Oceanography, Ministry of Natural Resources, Xiamen, 361005, China
| | - Jiaqi Huang
- Third Institute of Oceanography, Ministry of Natural Resources, Xiamen, 361005, China
| | - Shixin Huang
- Third Institute of Oceanography, Ministry of Natural Resources, Xiamen, 361005, China
| | - Qinmiao Huang
- Fujian Huisheng Biological Technology Co., Ltd, Zhangzhou, China
| | - Xu Tang
- Third Institute of Oceanography, Ministry of Natural Resources, Xiamen, 361005, China.
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Roles of fermented plant-, dairy- and meat-based foods in the modulation of allergic responses. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.09.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Characterization of Probiotic Properties of Lacticaseibacillus paracasei L2 Isolated from a Traditional Fermented Food "Lben". Life (Basel) 2022; 13:life13010021. [PMID: 36675968 PMCID: PMC9863983 DOI: 10.3390/life13010021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2022] [Revised: 12/04/2022] [Accepted: 12/13/2022] [Indexed: 12/24/2022] Open
Abstract
Lben is a dairy fermented food that is largely consumed in Tunisia for its numerous health benefits that are related to the existence of probiotics. Lactic Acid Bacteria (LAB) are well known for their beneficial probiotic properties for humans, especially when administered in adequate amounts. The aim of this study was to isolate and investigate the probiotics properties of Lacticaseibacillus paracasei L2 from Lben. The isolated strain was identified by 16S r-RNA gene sequences and MALDI- TOF MS. To evaluate the probiotic potential of the isolated bacterium, in vitro tests were performed, including adhesion ability to HCT-116 cells, survival in acid and bile salt conditions, lysozyme resistance, biofilm formation, hemolytic activity, antioxidant activity, and antimicrobial activity. Our results revealed that the selected Lacticaseibacillus paracasei L2 strain expressed a high adherence to HCT-116 cells (45.03%), survived under acidic conditions (pH3), and showed a resistance to bile salts. The strain was considered as safe (α-hemolysis). L. paracasei L2 showed a high biofilm-formation ability (OD 570 > 1.7) after 24 h of incubation. It also demonstrated an important antioxidant activity in the range of 85.31% for the intact cells. However, an antimicrobial activity against pathogens, namely Staphylococcus aureus, was detected with an IZ that was above 19 mm. In conjunction with the results obtained and the technological properties of Lacticaseibacillus paracasei L2 (proteolytic property, autolytic activity, acidifying activity, and EPS production), this strain may be used as a probiotic for manufacturing fermented foods.
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Jang HJ, Kim JH, Lee HS, Paik HD. Physicochemical analysis of non-fermented probiotic milk with probiotic Lactobacillus plantarum Ln1 isolated from Korea traditional fermented food. Food Sci Biotechnol 2022; 31:731-737. [PMID: 35646416 PMCID: PMC9133277 DOI: 10.1007/s10068-022-01076-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2022] [Revised: 03/07/2022] [Accepted: 03/23/2022] [Indexed: 11/25/2022] Open
Abstract
The objective of this study was to develop a non-fermented probiotic milk that maintains its physicochemical properties, microbial properties, antioxidant activity, and sensory properties during storage (0, 7, and 14 days). During storage, pH and viable cell counts decreased; however, titratable acidity increased. In addition, the composition and sensory characteristics of the non-fermented probiotic milk showed no significant differences between samples (MLN; milk with Lactobacillus plantarum Ln1, MGG; milk with Lactobacillus rhamnosus GG, and milk control). The antioxidant activities of MLN determined using 2,2-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging, ABTS+ radical scavenging, and reducing power assay were higher during the examined storage periods when compared with those of the other samples. Overall, the physicochemical properties, microbial properties, and sensory factors of MLN showed no significant differences. However, high antioxidant activity was observed. Thus, we present a new functional dairy product with antioxidant activity.
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Affiliation(s)
- Hye Ji Jang
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029 Korea
| | - Jong Ha Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029 Korea
| | - Hyun-Sook Lee
- Department of Foodservice Management and Nutrition, Sangmyung University, Seoul, 51767 Korea
| | - Hyun-Dong Paik
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029 Korea
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Kim JH, Jang HJ, Lee NK, Paik HD. Antibacterial and Antibiofilm Effect of Cell-Free Supernatant of Lactobacillus brevis KCCM 202399 Isolated from Korean Fermented Food against Streptococcus mutans KCTC 5458. J Microbiol Biotechnol 2022; 32:56-63. [PMID: 34675145 PMCID: PMC9628830 DOI: 10.4014/jmb.2109.09045] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2021] [Revised: 10/08/2021] [Accepted: 10/15/2021] [Indexed: 12/15/2022]
Abstract
This study aims to determine the antibiofilm effect of cell-free supernatant (CFS) of Lactobacillus brevis strains against Streptococcus mutans strains. To study the antibiofilm mechanism against S. mutans strains, antibacterial effects, cell surface properties (auto-aggregation and cell surface hydrophobicity), exopolysaccharide (EPS) production, and morphological changes were examined. The antibiofilm effect of L. brevis KCCM 202399 CFS as morphological changes were evaluated by scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM), compared with the control treatment. Among the L. brevis strains, L. brevis KCCM 202399 showed the highest antibiofilm effect on S. mutans KCTC 5458. The antibacterial effect of L. brevis KCCM 202399 against S. mutans KCTC 5458 was investigated using the deferred method (16.00 mm). The minimum inhibitory concentration of L. brevis KCCM 202399 against S. mutans KCTC 5458 was 25.00%. Compared with the control treatment, L. brevis KCCM 202399 CFS inhibited the bacterial adhesion of S. mutans KCTC 5458 by decreasing auto-aggregation, cell surface hydrophobicity, and EPS production (45.91%, 40.51%, and 67.44%, respectively). L. brevis KCCM 202399 CFS inhibited and eradicated the S. mutans KCTC 5458 biofilm. Therefore, these results suggest that L. brevis KCCM 202399 CFS may be used to develop oral health in the probiotic industry.
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Affiliation(s)
- Jong Ha Kim
- Department of Food Science and Biotechnology of Animal Resource Konkuk University, Seoul 05029, Republic of Korea
| | - Hye Ji Jang
- Department of Food Science and Biotechnology of Animal Resource Konkuk University, Seoul 05029, Republic of Korea
| | - Na-Kyoung Lee
- Department of Food Science and Biotechnology of Animal Resource Konkuk University, Seoul 05029, Republic of Korea
| | - Hyun-Dong Paik
- Department of Food Science and Biotechnology of Animal Resource Konkuk University, Seoul 05029, Republic of Korea,Corresponding author Phone: +82-2-2049-6011 E-mail:
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Abstract
Oxidative stress, which can cause imbalance in the body by damaging cells and tissues, arises from the immoderate production of reactive oxygen species (ROS)/reactive nitrogen species (RNS). Therefore, external supplements having antioxidant activity are required for reducing oxidative stress. In our study, we investigated DPPH and ABTS radical scavenging ability, and the inhibition effect on the nitric oxide (NO) production of 15 food-derived bacterial strains in LPS-activated RAW264.7 cells. Among these LAB strains, eight strains with an excellent inhibition effect on NO production were selected through comparisons within the same genera. Moreover, the selected strains, including Leuconostoc mesenteroides MG860, Leu. citreum MG210, Pediococcus acidilactici MG5001, P. pentosaceus MG5078, Weissella cibaria MG5090, Levilactobacillus brevis MG5306, Latilactobacillus curvatus MG5020, and Latilactobacillus sakei MG5048 diminished the inducible nitric oxide synthase (iNOS)/cyclooxygenase-2 (COX-2) expression. In addition, the stability and adhesion ability of the eight LAB strains in the gastrointestinal tract were determined. In conclusion, the selected strains have potential as new probiotics with antioxidant effects.
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Park S, Saravanakumar K, Sathiyaseelan A, Park S, Hu X, Wang MH. Cellular antioxidant properties of nontoxic exopolysaccharide extracted from Lactobacillales (Weissella cibaria) isolated from Korean kimchi. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112727] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Islam MZ, Uddin ME, Rahman MT, Islam MA, Harun-ur-Rashid M. Isolation and characterization of dominant lactic acid bacteria from raw goat milk: Assessment of probiotic potential and technological properties. Small Rumin Res 2021. [DOI: 10.1016/j.smallrumres.2021.106532] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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Choi Y, Park E, Kim S, Ha J, Oh H, Kim Y, Lee Y, Seo Y, Kang J, Lee S, Lee H, Yoon Y, Choi KH. Alleviation of periodontal disease using Lactobacillus curvatus SMFM2016-NK. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104531] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023] Open
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Choi GH, Lee NK, Paik HD. Optimization of Medium Composition for Biomass Production of Lactobacillus plantarum 200655 Using Response Surface Methodology. J Microbiol Biotechnol 2021; 31:717-725. [PMID: 33782221 PMCID: PMC9705877 DOI: 10.4014/jmb.2103.03018] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2021] [Revised: 03/25/2021] [Accepted: 03/25/2021] [Indexed: 12/15/2022]
Abstract
This study aimed to optimize medium composition and culture conditions for enhancing the biomass of Lactobacillus plantarum 200655 using statistical methods. The one-factor-at-a-time (OFAT) method was used to screen the six carbon sources (glucose, sucrose, maltose, fructose, lactose, and galactose) and six nitrogen sources (peptone, tryptone, soytone, yeast extract, beef extract, and malt extract). Based on the OFAT results, six factors were selected for the Plackett- Burman design (PBD) to evaluate whether the variables had significant effects on the biomass. Maltose, yeast extract, and soytone were assessed as critical factors and therefore applied to response surface methodology (RSM). The optimal medium composition by RSM was composed of 31.29 g/l maltose, 30.27 g/l yeast extract, 39.43 g/l soytone, 5 g/l sodium acetate, 2 g/l K2HPO4, 1 g/l Tween 80, 0.1 g/l MgSO4·7H2O, and 0.05 g/l MnSO4·H2O, and the maximum biomass was predicted to be 3.951 g/l. Under the optimized medium, the biomass of L. plantarum 200655 was 3.845 g/l, which was similar to the predicted value and 1.58-fold higher than that of the unoptimized medium (2.429 g/l). Furthermore, the biomass increased to 4.505 g/l under optimized cultivation conditions. For lab-scale bioreactor validation, batch fermentation was conducted with a 5-L bioreactor containing 3.5 L of optimized medium. As a result, the highest yield of biomass (5.866 g/l) was obtained after 18 h of incubation at 30°C, pH 6.5, and 200 rpm. In conclusion, mass production by L. plantarum 200655 could be enhanced to obtain higher yields than that in MRS medium.
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Affiliation(s)
- Ga-Hyun Choi
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea
| | - Na-Kyoung Lee
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea
| | - Hyun-Dong Paik
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea,Corresponding author Phone: +82-2-2049-6011 Fax: +82-2-455-3082 E-mail:
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15
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Lee NK, Lim SM, Cheon MJ, Paik HD. Physicochemical Analysis of Yogurt Produced by Leuconostoc mesenteroides H40 and Its Effects on Oxidative Stress in Neuronal Cells. Food Sci Anim Resour 2021; 41:261-273. [PMID: 33987547 PMCID: PMC8115002 DOI: 10.5851/kosfa.2020.e97] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2020] [Revised: 11/16/2020] [Accepted: 11/26/2020] [Indexed: 12/11/2022] Open
Abstract
Leuconostoc mesenteroides H40 (H40) was isolated from kimchi,
and its probiotic properties and neuroprotective effect was evaluated in
oxidatively stressed SH-SY5Y cells. H40 was stable in artificial gastric
conditions and can be attached in HT-29 cells. In addition, H40 did not produce
β-glucuronidase and showed resistant to several antibiotics. The
conditioned medium (CM) was made using HT-29 cells refined with heat-killed
probiotics (Probiotics-CM) and heated yogurts (Y-CM) to investigate the
neuroprotective effect. Treatment with H40-CM not only increased cell viability
but also significantly improved brain derived neurotropic factor
(BDNF) expression and reduced the
Bax/Bcl-2 ratio in oxidatively stress-induced SH-SY5Y
cells. Besides, probiotic Y-CM significantly increased BDNF
mRNA expression and decreased Bax/Bcl-2 ratio. The
physicochemical properties of probiotic yogurt with H40 was not significantly
different from the control yogurt. The viable cell counts of lactic acid
bacteria in control and probiotic yogurt with H40 was 8.66 Log CFU/mL and 8.96
Log CFU/mL, respectively. Therefore, these results indicate that H40 can be used
as prophylactic functional dairy food having neuroprotective effects.
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Affiliation(s)
- Na-Kyoung Lee
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Sung-Min Lim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Min-Jeong Cheon
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Hyun-Dong Paik
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
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16
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Neuroprotective Effects of Heat-Killed Lactobacillus plantarum 200655 Isolated from Kimchi Against Oxidative Stress. Probiotics Antimicrob Proteins 2021; 13:788-795. [PMID: 33454870 DOI: 10.1007/s12602-020-09740-w] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 12/29/2020] [Indexed: 10/22/2022]
Abstract
Oxidative stress plays an important role in exacerbating neurodegenerative diseases, such as Alzheimer's disease, Parkinson's disease, and Huntington's disease. In a previous study, Lactobacillus plantarum 200655 was shown to possess probiotic and antioxidant potential. The current study aimed to evaluate the neuroprotective effects of heat-killed L. plantarum 200655. We incubated intestinal cells (HT-29) with heat-killed L. plantarum 200655 in a conditioned medium (CM) and found that the brain-derived neurotrophic factor (BDNF) mRNA level was elevated in the HT-29 cells and the CM contained high concentrations of BDNF. The CM protected neuroblastoma cells (SH-SY5Y) from hydrogen peroxide (H2O2)-induced toxicity. Moreover, the CM increased BDNF and tyrosine hydroxylase (TH) mRNA expression and significantly reduced the apoptosis-related Bax/Bcl-2 ratio in H2O2-treated SH-SY5Y cells. At the protein level, the CM resulted in downregulation of caspase-3. These results indicate that L. plantarum 200655 might be used as a prophylactic functional ingredient to prevent neurodegenerative disease.
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Zommiti M, Feuilloley MGJ, Connil N. Update of Probiotics in Human World: A Nonstop Source of Benefactions till the End of Time. Microorganisms 2020; 8:E1907. [PMID: 33266303 PMCID: PMC7760123 DOI: 10.3390/microorganisms8121907] [Citation(s) in RCA: 71] [Impact Index Per Article: 17.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2020] [Revised: 11/23/2020] [Accepted: 11/23/2020] [Indexed: 02/06/2023] Open
Abstract
Lactic acid bacteria (LAB) are known for their biotechnological potential. Moreover, LAB are distinguished by amazing criteria: Adjusting the intestinal environment, inhibiting pathogenic microbes in the gastrointestinal tract, ability to reduce pathogen adhesion activity, improving the balance of the microbiota inside the intestine, capabilities of regulating intestinal mucosal immunity, and maintaining intestinal barrier function. The escalating number of research and studies about beneficial microorganisms and their impact on promoting health has attracted a big interest in the last decades. Since antiquity, various based fermented products of different kinds have been utilized as potential probiotic products. Nevertheless, the current upsurge in consumers' interest in bioalternatives has opened new horizons for the probiotic field in terms of research and development. The present review aims at shedding light on the world of probiotics, a continuous story of astonishing success in various fields, in particular, the biomedical sector and pharmaceutical industry, as well as to display the importance of probiotics and their therapeutic potential in purpose to compete for sturdy pathogens and to struggle against diseases and acute infections. Shadows and future trends of probiotics use are also discussed.
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Affiliation(s)
- Mohamed Zommiti
- Unité de Protéomique Fonctionnelle et Potentiel Nutraceutique de la Biodiversité de Tunisie, Institut Supérieur des Sciences Biologiques Appliquées de Tunis, Université Tunis El-Manar, Tunis 1006, Tunisia
| | - Marc G. J. Feuilloley
- Laboratoire de Microbiologie Signaux et Microenvironnement (LMSM) EA 4312, Université de Rouen Normandie, Normandie Université, F-27000 Evreux, France; (M.G.J.F.); (N.C.)
| | - Nathalie Connil
- Laboratoire de Microbiologie Signaux et Microenvironnement (LMSM) EA 4312, Université de Rouen Normandie, Normandie Université, F-27000 Evreux, France; (M.G.J.F.); (N.C.)
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Kariyawasam KMGMM, Lee NK, Paik HD. Fermented dairy products as delivery vehicles of novel probiotic strains isolated from traditional fermented Asian foods. Journal of Food Science and Technology 2020; 58:2467-2478. [PMID: 34194083 DOI: 10.1007/s13197-020-04857-w] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/08/2020] [Accepted: 10/14/2020] [Indexed: 12/16/2022]
Abstract
The screening of novel probiotic strains from various food sources including fruits, vegetables, herbs, and traditional fermented foods, have been of growing concern recently. Most of these potential probiotic lactic acid bacteria isolates were distinguished from the commercial probiotics based on multiple therapeutic effects and functionalities. Recent in vitro and in vivo investigates have also verified the usage of probiotics to lower the risk of diseases. Application of these novel strains in fermented dairy products is also an emerging trend to improve the physical and quality characteristics, functional properties, and safety of dairy products. Moreover, since dairy products are one of the highest consumed products in the globe, the dispatch channels for fermented dairy products are already established. Therefore, incorporating novel probiotic strains into fermented dairy products might be the most feasible approach for their delivery. In this context, our aim is to discuss the feasibility of dairy products as delivery vehicles for novel probiotic strains. Thus, we summarize the scientific evidence that points to a dynamic future for the production of fermented dairy-based probiotics.
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Affiliation(s)
| | - Na-Kyoung Lee
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029 Korea
| | - Hyun-Dong Paik
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029 Korea
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Lim SM, Lee NK, Kim KT, Paik HD. Probiotic Lactobacillus fermentum KU200060 isolated from watery kimchi and its application in probiotic yogurt for oral health. Microb Pathog 2020; 147:104430. [DOI: 10.1016/j.micpath.2020.104430] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2020] [Revised: 06/16/2020] [Accepted: 07/28/2020] [Indexed: 11/27/2022]
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Kim HK, Kweon CO, Kim BW, Kim SH, Ryu JK. Effects of Dietary Yogurt: Changes in Blood Components on Healthy Men Smokers. KOREAN JOURNAL OF CLINICAL LABORATORY SCIENCE 2020. [DOI: 10.15324/kjcls.2020.52.2.105] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
Affiliation(s)
- Hyun-Kyung Kim
- Department of Biomedical Laboratory Science, College of Nursing and Health Science, Gimcheon University, Gimcheon, Korea
| | - Chang-Oh Kweon
- Department of Biomedical Laboratory Science, College of Nursing and Health Science, Gimcheon University, Gimcheon, Korea
| | - Byung-Won Kim
- Department of Biomedical Laboratory Science, College of Nursing and Health Science, Gimcheon University, Gimcheon, Korea
| | - Soo-Hwan Kim
- Department of Biomedical Laboratory Science, College of Nursing and Health Science, Gimcheon University, Gimcheon, Korea
| | - Jae-Ki Ryu
- Department of Biomedical Laboratory Science, College of Nursing and Health Science, Gimcheon University, Gimcheon, Korea
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Probiotic characteristics of Lactobacillus brevis B13-2 isolated from kimchi and investigation of antioxidant and immune-modulating abilities of its heat-killed cells. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109452] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Han KJ, Lee JE, Lee NK, Paik HD. Antioxidant and Anti-Inflammatory Effect of Probiotic Lactobacillus plantarum KU15149 Derived from Korean Homemade Diced-Radish Kimchi. J Microbiol Biotechnol 2020; 30:591-598. [PMID: 32238771 PMCID: PMC9728282 DOI: 10.4014/jmb.2002.02052] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Lactobacillus plantarum KU15149 was demonstrated to have probiotic behavior and functions, including antioxidant and anti-inflammatory activity. L. plantarum KU15149 obtained from homemade diced-radish kimchi has a high survival rate under artificial gastric acid (pH 2.5, 0.3% pepsin) and bile salt (0.3% oxgall) conditions. However, L. plantarum KU15149 did not produce β-glucuronidase, which is known to be a carcinogenic enzyme with resistance to several antibiotics, such as gentamycin, kanamycin, streptomycin, tetracycline, and ciprofloxacin. L. plantarum KU15149 strongly adhered to HT-29 cells and had high antioxidant activity in terms of 2,2-diphenyl- 1-picrylhydrazyl (DPPH) free radical-scavenging and β-carotene bleaching assays. L. plantarum KU15149 also exhibited a pronounced inhibition of nitric oxide (NO) production, along with expression of nitric oxide synthase (iNOS) and cyclooxygenase -2 (COX-2) as well as proinflammatory cytokines, such as TNF-α, IL-1β, and IL-6, when RAW 264.7 cells were stimulated with LPS. Therefore, L. plantarum KU15149 exhibited pharmaceutical functionality as a potential probiotic.
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Affiliation(s)
- Kyoung Jun Han
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea
| | - Ji-Eun Lee
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea
| | - Na-Kyoung Lee
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea
| | - Hyun-Dong Paik
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea,Corresponding author Phone: +82-2-2049-6011 Fax: +82-2-455-3082 E-mail:
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Probiotic Properties and Neuroprotective Effects of Lactobacillus buchneri KU200793 Isolated from Korean Fermented Foods. Int J Mol Sci 2020; 21:ijms21041227. [PMID: 32059401 PMCID: PMC7072984 DOI: 10.3390/ijms21041227] [Citation(s) in RCA: 46] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2020] [Revised: 02/03/2020] [Accepted: 02/11/2020] [Indexed: 12/15/2022] Open
Abstract
The purpose of this study was to evaluate the probiotic characteristics and neuroprotective effects of bacteria isolated from Korean fermented foods. Three bacterial strains (Lactobacillus fermentum KU200060, Lactobacillus delbrueckii KU200171, and Lactobacillus buchneri KU200793) showed potential probiotic properties, such as high tolerance against artificial gastric juice and bile salts, sensitivity to antibiotics, nonproduction of carcinogenic enzymes, and high adhesion to intestinal cells. Heat-killed L. fermentum KU200060 and L. buchneri KU200793 showed higher antioxidant activity than heat-killed L. delbrueckii KU200171. The conditioned medium (CM) was used to evaluate the reaction between HT-29 cells and each heat-killed strain. All CMs protected SH-SY5Y cells from 1-methyl-4-phenylpyridinium (MPP+)-induced toxicity. The expression of brain-derived neurotropic factor (BDNF) mRNA in HT-29 cells treated with CM containing heat-killed L. buchneri KU200793 was the highest. The CM significantly reduced the Bax/Bcl-2 ratio and increased BDNF mRNA expression in SH-SY5Y cells treated with MPP+. These results indicate that L. buchneri KU200793 can be used as a prophylactic functional food, having probiotic potential and neuroprotective effects.
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Jo YM, Seo H, Kim GY, Cheon SW, Kim SA, Park TS, Hurh BS, Han NS. Lactobacillus pentosus SMB718 as a probiotic starter producing allyl mercaptan in garlic and onion-enriched fermentation. Food Funct 2020; 11:10913-10924. [DOI: 10.1039/d0fo02000a] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
Lactobacillus pentosus SMB718 has the properties of being a beneficial probiotic for human health and is a desirable starter for better flavor in fermented allium species plants.
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Affiliation(s)
- Yu Mi Jo
- Brain Korea 21 Center for Bio-Health Industry
- Division of Animal
- Horticultural
- and Food Sciences
- Chungbuk National University
| | - Hee Seo
- Brain Korea 21 Center for Bio-Health Industry
- Division of Animal
- Horticultural
- and Food Sciences
- Chungbuk National University
| | - Ga Yun Kim
- Brain Korea 21 Center for Bio-Health Industry
- Division of Animal
- Horticultural
- and Food Sciences
- Chungbuk National University
| | - Seong Won Cheon
- Brain Korea 21 Center for Bio-Health Industry
- Division of Animal
- Horticultural
- and Food Sciences
- Chungbuk National University
| | - Seul-Ah Kim
- Brain Korea 21 Center for Bio-Health Industry
- Division of Animal
- Horticultural
- and Food Sciences
- Chungbuk National University
| | - Tae Soon Park
- Sempio Fermentation Research Center
- Sempio Foods Company
- Cheongju
- Republic of Korea
| | - Byung-Serk Hurh
- Sempio Fermentation Research Center
- Sempio Foods Company
- Cheongju
- Republic of Korea
| | - Nam Soo Han
- Brain Korea 21 Center for Bio-Health Industry
- Division of Animal
- Horticultural
- and Food Sciences
- Chungbuk National University
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Antibacterial and anticavity activity of probiotic Lactobacillus plantarum 200661 isolated from fermented foods against Streptococcus mutans. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108840] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Abstract
Abstract
Purpose
Lactic acid bacteria (LAB) are traditionally employed in the food industry. LAB strains from goat milk may also present probiotic potential, and it is fundamental to study the safety and functionality aspects which are desirable for their use in food. The objective of this study was to verify the probiotic potential of lactic bacteria isolated from goat milk.
Methods
The presence of safety-related virulence factors (hemolytic activity, gelatinase production, coagulase, and sensitivity to antibiotics) as well as functionality (exopolysaccharide (EPS) production, proteolytic activity, autoaggregation, gas production, survival in the gastrointestinal tract, and antimicrobial activity against bacteria that impair oral health) were determined.
Result
The selected LAB strains are safe against the evaluated parameters and have characteristics of possible probiotic candidates. Especially L. plantarum (DF60Mi) and Lactococcus lactis (DF04Mi) have potential to be added to foods because they have better resistance to simulated gastrointestinal conditions. In addition, they are isolated with already proven antimicrobial activity against Listeria monocytogenes, an important food-borne pathogen. DF60Mi was able to produce EPS (exopolysaccharides). LS2 and DF4Mi strains, both Lactococcus lactis subsp. lactis, demonstrated antimicrobial activity against S. mutans ATCC 25175, a recurrent microorganism in oral pathologies, mainly caries.
Conclusion
This study provides subsidies for future exploration of the potentialities of these LAB strains for both the development of new functional foods and for application in oral health.
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Reuben RC, Roy PC, Sarkar SL, Rubayet Ul Alam ASM, Jahid IK. Characterization and evaluation of lactic acid bacteria from indigenous raw milk for potential probiotic properties. J Dairy Sci 2019; 103:1223-1237. [PMID: 31759592 DOI: 10.3168/jds.2019-17092] [Citation(s) in RCA: 86] [Impact Index Per Article: 17.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2019] [Accepted: 10/11/2019] [Indexed: 12/28/2022]
Abstract
Raw milk contains wide microbial diversity, composed mainly of lactic acid bacteria (LAB), which are used as probiotics in both human and animal husbandry. We isolated, characterized, and evaluated LAB from indigenous Bangladeshi raw milk to assess probiotic potential, including antagonistic activity (against Escherichia coli O157: H7, Enterococcus faecalis, Salmonella Typhimurium, Salmonella Enteritidis, and Listeria monocytogenes), survivability in simulated gastric juice, tolerance to phenol and bile salts, adhesion to ileum epithelial cells, auto- and co-aggregation, hydrophobicity, α-glucosidase inhibitory activity, and antibiotic susceptibility tests. The 4 most promising LAB strains showed probiotic potential and were identified as Lactobacillus casei, Lactobacillus plantarum (which produced plantaricin EF), Lactobacillus fermentum, and Lactobacillus paracasei. These strains inhibited all pathogens tested at various degrees, and competitively excluded pathogens with viable counts of 3.0 to 6.0 log cfu/mL. Bacteriocin, organic acids, and low-molecular-weight substances were mainly responsible for antimicrobial activity by the LAB strains. All 4 LAB strains were resistant to oxacillin and 3 were resistant to vancomycin and streptomycin, with multiple antibiotic resistance indices >0.2. After further in vivo evaluation, these LAB strains could be considered probiotic candidates with application in the food industry.
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Affiliation(s)
- R C Reuben
- Department of Microbiology, Faculty of Biological Science and Technology, Jashore University of Science and Technology, Jashore-7408, Bangladesh; Department of Science Laboratory Technology, Nasarawa State Polytechnic, PMB 109 Lafia, Nigeria
| | - P C Roy
- Department of Microbiology, Faculty of Biological Science and Technology, Jashore University of Science and Technology, Jashore-7408, Bangladesh
| | - S L Sarkar
- Department of Microbiology, Faculty of Biological Science and Technology, Jashore University of Science and Technology, Jashore-7408, Bangladesh
| | - A S M Rubayet Ul Alam
- Department of Microbiology, Faculty of Biological Science and Technology, Jashore University of Science and Technology, Jashore-7408, Bangladesh
| | - I K Jahid
- Department of Microbiology, Faculty of Biological Science and Technology, Jashore University of Science and Technology, Jashore-7408, Bangladesh.
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Aziz K, Haseeb Zaidi A, Fatima HN, Tariq M. Lactobacillus fermentum strains of dairy-product origin adhere to mucin and survive digestive juices. J Med Microbiol 2019; 68:1771-1786. [PMID: 31613203 DOI: 10.1099/jmm.0.001090] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023] Open
Abstract
Introduction. There is an ever present need to isolate and characterize indigenous bacterial strains with potential probiotic health benefits for humans.Aim. Lactobacillus fermentum of dairy origin was focused because of its propensity to adhere to the intestinal glycoprotein, mucin.Methodology. The lactobacillus strains were screened for mucin adhesion, resistance to low pH and bile, autoaggregation, hydrophobicity, and survival in an in vitro digestion model. The cholesterol-lowering and oxalate-degrading effects of selected strains were also determined. Safety was assessed for haemolytic, mucinolytic and gelatinase activity, biogenic amine production, antibiotic resistance and phenol resistance. Expression of the 32-mmub adhesion-related gene was also measured following strain exposure to simulated gastrointestinal tract (GIT) digestion.Results. The selected mucin-adhesive strains were tolerant to acid (pH 3.0) and bile (0.25 %) and demonstrated >85 % survival following simulated human digestion in the presence of milk. The digestive treatment did not affect the adhesive potential of PL20, and PL27, regardless of the food matrix. The simulated digestion had less effect on their adhesion than on the type strain and it also did not correlate with the mmub gene expression level as determined by qPCR. The selected strains exhibited cholesterol removal (36-44 %) and degraded oxalate (66-55 %). Neither of these strains exhibited undesirable characteristics.Conclusion. These preliminary findings suggest a functionality in the two strains of L. fermentum with high colonization potential on GIT mucosal membranes and possible health-promoting effects. This prima facie evidence suggests the need for further studies to test these probiotic candidates as live biotherapeutic agents in vivo.
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Affiliation(s)
- Kanwal Aziz
- National Probiotic Lab-NIBGE, Jhang Road, Faisalabad 38000, Punjab, Pakistan
| | | | | | - Muhammad Tariq
- National Probiotic Lab-NIBGE, Jhang Road, Faisalabad 38000, Punjab, Pakistan
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Improved in vitro antioxidant properties and hepatoprotective effects of a fermented Inula britannica extract on ethanol-damaged HepG2 cells. Mol Biol Rep 2019; 46:6053-6063. [DOI: 10.1007/s11033-019-05040-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2019] [Accepted: 08/20/2019] [Indexed: 01/14/2023]
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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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Probiotic characterization of Lactobacillus brevis KU15153 showing antimicrobial and antioxidant effect isolated from kimchi. Food Sci Biotechnol 2019; 28:1521-1528. [PMID: 31695951 DOI: 10.1007/s10068-019-00576-x] [Citation(s) in RCA: 45] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2018] [Revised: 01/03/2019] [Accepted: 01/30/2019] [Indexed: 12/12/2022] Open
Abstract
Lactobacillus brevis KU15153 was isolated from kimchi and probiotic characterization was performed including analysis of its antimicrobial and antioxidant effects. Lactobacillus rhamnosus GG (LGG) was used as a probiotic control. L. brevis KU15153 survived under artificial gastric conditions and was non-hemolytic, showed antibiotic susceptibility, and did not produce carcinogenic β-glucuronidase. L. brevis KU15153 adhered strongly to HT-29 cells in the direct adherent assay and showed high cell surface hydrophobicity. Particularly, L. brevis KU15153 showed antimicrobial activity against the food-borne pathogens Escherichia coli ATCC 25922, Listeria monocytogenes ATCC 15313, Salmonella Typhimurium P99, and Staphylococcus aureus KCCM 11335. Antioxidant activity was assessed using the DPPH radical scavenging assay and β-carotene and linoleic acid inhibition assay. L. brevis KU15153 showed higher antioxidant activity than LGG. These results suggest that L. brevis KU15153 has potential for use as a probiotic organism.
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Production of β-glucan, glutathione, and glutathione derivatives by probiotic Saccharomyces cerevisiae isolated from cucumber jangajji. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.10.048] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Son SH, Yang SJ, Jeon HL, Yu HS, Lee NK, Park YS, Paik HD. Antioxidant and immunostimulatory effect of potential probiotic Lactobacillus paraplantarum SC61 isolated from Korean traditional fermented food, jangajji. Microb Pathog 2018; 125:486-492. [DOI: 10.1016/j.micpath.2018.10.018] [Citation(s) in RCA: 42] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2018] [Revised: 10/12/2018] [Accepted: 10/15/2018] [Indexed: 02/04/2023]
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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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Jang HJ, Song MW, Lee NK, Paik HD. Antioxidant effects of live and heat-killed probiotic Lactobacillus plantarum Ln1 isolated from kimchi. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:3174-3180. [PMID: 30065428 PMCID: PMC6045990 DOI: 10.1007/s13197-018-3245-4] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/19/2018] [Accepted: 05/21/2018] [Indexed: 10/14/2022]
Abstract
The aim of this study was to evaluate the probiotic properties of Lactobacillus plantarum Ln1 isolated from kimchi and the antioxidant activities of live and heat-killed cells. L. plantarum KCTC 3108, which has been used as a commercial probiotic strain, was used as a control. L. plantarum strains (Ln1 and KCTC 3108) can survive under artificial gastric conditions (pH 2.5 in 0.3% pepsin for 3 h and 0.3% oxgall for 24 h), and adhere strongly to HT-29 cells. In addition, L. plantarum Ln1 did not produce carcinogenic β-glucuronidase, whereas it showed a higher β-galactosidase production of 3067.42 mU/mL. The antioxidant activity of L. plantarum Ln1 was assessed using the 2,2-diphenyl-1-picryl-hydrazyl (DPPH) and 2,2'-azino-bis-(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical scavenging, β-carotene and linoleic acid inhibition, and reducing power assays. In all these methods, live L. plantarum Ln1 showed a higher antioxidant activity than the control strain. In heat-killed cells of L. plantarum Ln1, β-carotene bleaching inhibitory activity and reducing power was higher than DPPH and ABTS radical scavenging activity. These results suggested that live or heat-killed L. plantarum Ln1 isolated from kimchi might be useful as an antioxidant probiotic.
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Affiliation(s)
- Hye Ji Jang
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029 Korea
| | - Myung Wook Song
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029 Korea
| | - Na-Kyoung Lee
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029 Korea
| | - Hyun-Dong Paik
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029 Korea
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Effects of the probiotics Lactococcus lacttis (MTCC-440) on Salmonella enteric serovar Typhi in co-culture study. Microb Pathog 2018; 120:42-46. [PMID: 29704985 DOI: 10.1016/j.micpath.2018.04.045] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2017] [Revised: 04/21/2018] [Accepted: 04/23/2018] [Indexed: 11/22/2022]
Abstract
Lactococcus lactis (L. lactis)a probiotics microorganism having wide range of benefits on human health, and also protects the body from pathogenic microorganism. This study was conducted to determine the co-culture effect with the probiotic strain L. lactis (MTCC440) on Salmonella enterica serovar Typhi (S.Typhi). The existing problem was to determine the individual growth of both strains during co-culture. Growth kinetics study was performed and observed for 28 h and used to determine specific growth rate of S. Typhi under co-culture study. In growth kinetics study maximum specific growth rate (μ) of S. Typhi under monoculture and co-culture study was achieved 0.695 h-1 and 0.35 h-1 respectively. The maximum cell mass of L. lactis and S. Typhi was obtained 0.15 g/L and 0.18 g/L respectively. In co-culture study, L. lactis was found effective for the inhibition of 73% growth of S. Typhi due to lactic acid production.
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Hu PL, Yuan YH, Yue TL, Guo CF. Bile acid patterns in commercially available oxgall powders used for the evaluation of the bile tolerance ability of potential probiotics. PLoS One 2018; 13:e0192964. [PMID: 29494656 PMCID: PMC5832225 DOI: 10.1371/journal.pone.0192964] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2017] [Accepted: 02/01/2018] [Indexed: 01/23/2023] Open
Abstract
This study aimed to analyze the bile acid patterns in commercially available oxgall powders used for evaluation of the bile tolerance ability of probiotic bacteria. Qxgall powders purchased from Sigma-Aldrich, Oxoid and BD Difco were dissolved in distilled water, and analyzed. Conjugated bile acids were profiled by ion-pair high-performance liquid chromatography (HPLC), free bile acids were detected as their p-bromophenacyl ester derivatives using reversed-phase HPLC after extraction with acetic ether, and total bile acids were analyzed by enzymatic-colorimetric assay. The results showed that 9 individual bile acids (i.e., taurocholic acid, glycocholic acid, taurodeoxycholic acid, glycodeoxycholic acid, taurochenodeoxycholic acid, glycochenodeoxycholic acid, cholic acid, chenodeoxycholic acid, deoxycholic acid) were present in each of the oxgall powders tested. The content of total bile acid among the three oxgall powders was similar; however, the relative contents of the individual bile acids among these oxgall powders were significantly different (P < 0.001). The oxgall powder from Sigma-Aldrich was closer to human bile in the ratios of glycine-conjugated bile acids to taurine-conjugated bile acids, dihydroxy bile acids to trihydroxy bile acids, and free bile acids to conjugated bile acids than the other powders were. It was concluded that the oxgall powder from Sigma-Aldrich should be used instead of those from Oxoid and BD Difco to evaluate the bile tolerance ability of probiotic bacteria as human bile model.
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Affiliation(s)
- Peng-Li Hu
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Ya-Hong Yuan
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Tian-Li Yue
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Chun-Feng Guo
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
- * E-mail:
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Son SH, Jeon HL, Yang SJ, Sim MH, Kim YJ, Lee NK, Paik HD. Probiotic lactic acid bacteria isolated from traditional Korean fermented foods based on β-glucosidase activity. Food Sci Biotechnol 2018; 27:123-129. [PMID: 30263732 PMCID: PMC6049735 DOI: 10.1007/s10068-017-0212-1] [Citation(s) in RCA: 50] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2017] [Revised: 09/08/2017] [Accepted: 09/13/2017] [Indexed: 10/18/2022] Open
Abstract
This study was designed to isolate lactic acid bacteria (LAB) with β-glucosidase activity and probiotic properties from Korean fermented foods. Among nine isolates, four LAB strains had excellent survival rates at pH 2.5 with 0.3% (w/v) pepsin for 3 h and 0.3% (w/v) oxgall for 24 h. Four LAB strains did not produce β-glucuronidase and showed adhesion ability to HT-29 cells that was superior to that shown by the reference strain Lactobacillus rhamnosus GG. All four strains were sensitive to ampicillin, tetracycline, chloramphenicol, and doxycycline. These strains were identified as Leuconostoc mesenteroides H40, Lactobacillus plantarum FI10604, L. brevis FI10700, and L. perolens FI10842 by 16S rRNA gene sequence, respectively. It was found that L. perolens FI10842 produced the highest β-glucosidase activity (49.10 mU/mL). These results indicate that the four LAB strains could be used as potential probiotic. Especially L. perolens FI10842 could be used as a starter culture for fermentation.
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Affiliation(s)
- Sung-Ho Son
- Department of Food Science and Biotechnology of Animal Resource, Konkuk University, Seoul, 05029 Republic of Korea
| | - Hye-Lin Jeon
- Department of Food Science and Biotechnology of Animal Resource, Konkuk University, Seoul, 05029 Republic of Korea
| | - Seo-Jin Yang
- Department of Food Science and Biotechnology of Animal Resource, Konkuk University, Seoul, 05029 Republic of Korea
| | - Min-Ho Sim
- Department of Food Science and Biotechnology of Animal Resource, Konkuk University, Seoul, 05029 Republic of Korea
| | - Yu-Jin Kim
- Korean Culture Center of Microorganisms, Seoul, 03641 Republic of Korea
| | - Na-Kyoung Lee
- Bio/Molecular Informatics Center, Konkuk University, Seoul, 05029 Republic of Korea
| | - Hyun-Dong Paik
- Department of Food Science and Biotechnology of Animal Resource, Konkuk University, Seoul, 05029 Republic of Korea
- Bio/Molecular Informatics Center, Konkuk University, Seoul, 05029 Republic of Korea
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Son SH, Jeon HL, Jeon EB, Lee NK, Park YS, Kang DK, Paik HD. Potential probiotic Lactobacillus plantarum Ln4 from kimchi: Evaluation of β-galactosidase and antioxidant activities. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.07.018] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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Saelim K, Jampaphaeng K, Maneerat S. Functional properties of Lactobacillus plantarum S0/7 isolated fermented stinky bean (Sa Taw Dong) and its use as a starter culture. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.09.035] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023] Open
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Jung J, Jang HJ, Eom SJ, Choi NS, Lee NK, Paik HD. Fermentation of red ginseng extract by the probiotic Lactobacillus plantarum KCCM 11613P: ginsenoside conversion and antioxidant effects. J Ginseng Res 2017; 43:20-26. [PMID: 30662290 PMCID: PMC6323145 DOI: 10.1016/j.jgr.2017.07.004] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2017] [Revised: 06/05/2017] [Accepted: 07/20/2017] [Indexed: 11/28/2022] Open
Abstract
Background Ginsenosides, which are bioactive components in ginseng, can be converted to smaller compounds for improvement of their pharmacological activities. The conversion methods include heating; acid, alkali, and enzymatic treatment; and microbial conversion. The aim of this study was to determine the bioconversion of ginsenosides in fermented red ginseng extract (FRGE). Methods Red ginseng extract (RGE) was fermented using Lactobacillus plantarum KCCM 11613P. This study investigated the ginsenosides and their antioxidant capacity in FRGE using diverse methods. Results Properties of RGE were changed upon fermentation. Fermentation reduced the pH value, but increased the titratable acidity and viable cell counts of lactic acid bacteria. L. plantarum KCCM 11613P converted ginsenosides Rb2 and Rb3 to ginsenoside Rd in RGE. Fermentation also enhanced the antioxidant effects of RGE. FRGE reduced 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity and reducing power; however, it improved the inhibition of β-carotene and linoleic acid oxidation and the lipid peroxidation. This suggested that the fermentation of RGE is effective for producing ginsenoside Rd as precursor of ginsenoside compound K and inhibition of lipid oxidation. Conclusion This study showed that RGE fermented by L. plantarum KCCM 11613P may contribute to the development of functional food materials.
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Affiliation(s)
- Jieun Jung
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Republic of Korea
| | - Hye Ji Jang
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Republic of Korea
| | - Su Jin Eom
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Republic of Korea
| | - Nam Soon Choi
- Department of Food and Nutrition, Baewha Women's University, Seoul, Republic of Korea
| | - Na-Kyoung Lee
- Bio/Molecular Informatics Center, Konkuk University, Seoul, Republic of Korea
| | - Hyun-Dong Paik
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Republic of Korea.,Bio/Molecular Informatics Center, Konkuk University, Seoul, Republic of Korea
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Probiotic Characteristics of Lactobacillus curvatus DN317, a Strain Isolated from Chicken Ceca. Probiotics Antimicrob Proteins 2017; 9:415-424. [DOI: 10.1007/s12602-017-9301-y] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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Jeon HL, Lee NK, Yang SJ, Kim WS, Paik HD. Probiotic characterization of Bacillus subtilis P223 isolated from kimchi. Food Sci Biotechnol 2017; 26:1641-1648. [PMID: 30263701 PMCID: PMC6049726 DOI: 10.1007/s10068-017-0148-5] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2017] [Revised: 06/19/2017] [Accepted: 06/27/2017] [Indexed: 10/19/2022] Open
Abstract
Probiotic characteristics of Bacillus subtilis P223 isolated from kimchi were investigated in this study. Spore cells of B. subtilis P223 showed high tolerance to artificial gastric juice (pH 2.5, 0.3% pepsin, 3 h) and bile salts (0.3% oxgall, 24 h). Spore cells of B. subtilis P223 showed more adherence to intestinal cells (HT-29 cells) than vegetative cells. In addition, B. subtilis P223 showed high autoaggregation ability, similar to a commercial strain (Bacillus clausii ATCC 700160). Moreover, its coaggregation abilities with pathogens were strong. The adherence of three pathogens (Salmonella enteritidis ATCC 13076, Listeria monocytogenes ATCC 15313, and Escherichia coli ATCC 25922) to HT-29 cells was inhibited by B. subtilis P223. It was found that B. subtilis P223 could not produce β-glucuronidase, a carcinogenic enzyme. However, it had amylase and protease activities. Antibiotic susceptibility was measured using disk diffusion assay. It was revealed that B. subtilis P223 was only resistant to streptomycin among eight kinds of antibiotics. In addition, B. subtilis P223 showed no hemolysis activity. It did not have enterotoxin genes. Results of this study suggest that B. subtilis P223 isolated from kimchi has potential as a probiotic strain.
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Affiliation(s)
- Hye-Lin Jeon
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul, 05029 Republic of Korea
| | - Na-Kyoung Lee
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul, 05029 Republic of Korea
| | - Seo-Jin Yang
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul, 05029 Republic of Korea
| | - Won-Suck Kim
- College of Medical and Life Sciences, Silla University, Busan, 46958 Republic of Korea
| | - Hyun-Dong Paik
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul, 05029 Republic of Korea
- Bio/Molecular Informatics Center, Konkuk University, Seoul, 05029 Republic of Korea
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Yadav R, Shukla P. An overview of advanced technologies for selection of probiotics and their expediency: A review. Crit Rev Food Sci Nutr 2017; 57:3233-3242. [DOI: 10.1080/10408398.2015.1108957] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Ruby Yadav
- Enzyme Technology and Protein Bioinformatics Laboratory, Department of Microbiology, Maharshi Dayanand University, Rohtak, Haryana, India
| | - Pratyoosh Shukla
- Enzyme Technology and Protein Bioinformatics Laboratory, Department of Microbiology, Maharshi Dayanand University, Rohtak, Haryana, India
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Kwon YS, Park YK, Chang HJ, Ju SY. Relationship Between Plant Food (Fruits, Vegetables, and Kimchi) Consumption and the Prevalence of Rhinitis Among Korean Adults: Based on the 2011 and 2012 Korea National Health and Nutrition Examination Survey Data. J Med Food 2017; 19:1130-1140. [PMID: 27982757 DOI: 10.1089/jmf.2016.3760] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023] Open
Abstract
The aim of the current study was to analyze the relationship between plant food (fruits, vegetables, and kimchi) and the prevalence of rhinitis among Korean adults using data from the 2011 and 2012 Korea National Health and Nutrition Examination Survey. A total of 7494 subjects aged from 19 to 64 years participated in a rhinitis morbidity survey, health behavior interview, and 24-h dietary recall test. Individuals with energy intakes less than 500 kcal or more than 5000 kcal were excluded. The results showed that kimchi intake was inversely associated with the prevalence of rhinitis. The prevalence of rhinitis decreased with increasing kimchi consumption. The quintile 4 (range of kimchi intake: 108.0-180.0 g) groups, compared with the reference of quintile 1 (0-23.7 g), showed a decrease of 18.9% (odds ratio [OR] = 0.811, 95% confidence interval [CI] = 0.672-0.979) in Model 4. In conclusion, consumption of kimchi lowers the risk of rhinitis, suggesting that its use should be encouraged among the Korean population.
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Affiliation(s)
- Yong-Suk Kwon
- 1 Research Institute of Natural Science, Sangmyung University , Seoul, Korea
| | - Yoo-Kyung Park
- 2 Department of Medical Nutrition, Graduate School of East-West Medical Science, Kyung Hee University , Yongin, Korea
| | - Hye-Ja Chang
- 3 Department of Food Science and Nutrition, Dankook University , Cheonan, Korea
| | - Se-Young Ju
- 3 Department of Food Science and Nutrition, Dankook University , Cheonan, Korea
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Yadav R, Singh PK, Puniya AK, Shukla P. Catalytic Interactions and Molecular Docking of Bile Salt Hydrolase (BSH) from L. plantarum RYPR1 and Its Prebiotic Utilization. Front Microbiol 2017; 7:2116. [PMID: 28111569 PMCID: PMC5216667 DOI: 10.3389/fmicb.2016.02116] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2016] [Accepted: 12/15/2016] [Indexed: 01/28/2023] Open
Abstract
Prebiotics are the non-digestible carbohydrate, which passes through the small intestine into unmetabolized form, reaches the large intestine and undergoes fermentation by the colonic bacteria thus; prebiotics stimulate the growth of probiotic bacteria. Further, bile salt hydrolase (BSH) is an enzyme that catalyses the deconjugation of bile salt, so it has enormous potential toward utilizing such capability of Lactobacillus plantarum RYPR1 toward detoxifying through BSH enzyme activity. In the present study, six isolates of Lactobacillus were evaluated for the co-aggregation assay and the isolate Lactobacillus plantarum RYPR1 was further selected for studies of prebiotic utilization, catalytic interactions and molecular docking. The prebiotic utilization ability was assessed by using commercially available prebiotics lactulose, inulin, xylitol, raffinose, and oligofructose P95. The results obtained revealed that RYPR1 is able to utilize these probiotics, maximum with lactulose by showing an increase in viable cell count (7.33 ± 0.02 to 8.18 ± 0.08). In addition, the molecular docking of BSH from Lactobacillus plantarum RYPR1 was performed which revealed the binding energy -4.42 and 7.03 KJ/mol. This proves a considerably good interactions among BSH and its substrates like Taurocholic acid (-4.42 KJ/mol) and Glycocholic acid (-7.03 KJ/mol). These results from this study establishes that Lactobacillus plantarum RYPR1 possesses good probiotic effects so it could be used for such applications. Further, molecular dynamics simulations were used to analyze the dynamic stability of the of modeled protein to stabilize it for further protein ligand docking and it was observed that residues Asn12, Ile8, and Leu6 were interacting among BSH and its substrates, i.e., Taurocholic acid and Lys88 and Asp126 were interacting with Glycocholic acid. These residues were interacting when the docking was carried out with stabilized BSH protein structure, thus, these residues may have a vital role in stabilizing the binding of the ligands with the protein.
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Affiliation(s)
- Ruby Yadav
- Enzyme Technology and Protein Bioinformatics Laboratory, Department of Microbiology, Maharshi Dayanand University Rohtak, India
| | - Puneet K Singh
- Enzyme Technology and Protein Bioinformatics Laboratory, Department of Microbiology, Maharshi Dayanand University Rohtak, India
| | - Anil K Puniya
- Division of Dairy Microbiology, Indian Council of Agricultural Research (ICAR) - National Dairy Research Institute (NDRI)Karnal, India; College of Dairy Science and Technology, Guru Angad Dev Veterinary and Animal Sciences UniversityLudhiana, India
| | - Pratyoosh Shukla
- Enzyme Technology and Protein Bioinformatics Laboratory, Department of Microbiology, Maharshi Dayanand University Rohtak, India
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Yadav R, Puniya AK, Shukla P. Probiotic Properties of Lactobacillus plantarum RYPR1 from an Indigenous Fermented Beverage Raabadi. Front Microbiol 2016; 7:1683. [PMID: 27818658 PMCID: PMC5073146 DOI: 10.3389/fmicb.2016.01683] [Citation(s) in RCA: 95] [Impact Index Per Article: 11.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2016] [Accepted: 10/07/2016] [Indexed: 12/12/2022] Open
Abstract
Present study documents the potential probiotic Lactobacillus isolated from indigenous fermented beverage Raabadi, consumed during summers in Haryana and Rajasthan regions of India. A total of five Raabadi samples were collected aseptically and 54 isolates were purified using MRS medium. All the isolates were assessed for tolerance to low pH and bile salts. It was observed that out of 54 only 24 isolates could survive the simulated gastric conditions. These isolates were further evaluated in vitro for cell surface hydrophobicity, cell surface hydrophobicity, hypocholesteramic activity, anti-oxidative potential, BSH activity, antagonistic activity, and antibiotic resistance profile. In addition, the confirmation of phenol resistance was also done. On the basis of results obtained, the survival rate of isolates was noted and six isolates were finally selected for further studies. Among them Lactobacillus plantarum RYPR1 and RYPC7 showed good survival at pH 2 which shows good acid tolerance. Moreover, L. plantarum RYPR1 showed the highest hydrophobicity (79.13%) and represented the deconjugation of bile salts, which help in their adhesion to epithelial cells and colonization. Furthermore, RYPR1 also exhibited highest cholesterol reduction (59%) and subsequent analysis of results revealed that the above mentioned isolates further exhibit a good hypocholesterolemic effect and could be possibly used to prevent hypercholesterolemia. The present study divulges that L. plantarum RYPR1 has an excellent probiotic potential.
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Affiliation(s)
- Ruby Yadav
- Enzyme Technology and Protein Bioinformatics Laboratory, Department of Microbiology, Maharshi Dayanand University Rohtak, India
| | - Anil K Puniya
- Division of Dairy Microbiology, ICAR-National Dairy Research InstituteKarnal, India; College of Dairy Science and Technology, Guru Angad Dev Veterinary and Animal Sciences UniversityLudhiana, India
| | - Pratyoosh Shukla
- Enzyme Technology and Protein Bioinformatics Laboratory, Department of Microbiology, Maharshi Dayanand University Rohtak, India
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Lee KW, Shim JM, Park SK, Heo HJ, Kim HJ, Ham KS, Kim JH. Isolation of lactic acid bacteria with probiotic potentials from kimchi, traditional Korean fermented vegetable. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.03.029] [Citation(s) in RCA: 66] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Jeon EB, Son SH, Jeewanthi RKC, Lee NK, Paik HD. Characterization of Lactobacillus plantarum Lb41, an isolate from kimchi and its application as a probiotic in cottage cheese. Food Sci Biotechnol 2016; 25:1129-1133. [PMID: 30263385 PMCID: PMC6049116 DOI: 10.1007/s10068-016-0181-9] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2016] [Revised: 06/20/2016] [Accepted: 06/20/2016] [Indexed: 12/11/2022] Open
Abstract
Lactobacillus plantarum Lb41 was determined probiotic properties and applied to cottage cheese. L. plantarum Lb41 showed high viability (>80%) in artificial gastric (pH 2.5, 0.3% pepsin for 3 h) and bile (0.3% oxgall for 24 h) acids, and adhered strongly to HT-29 cells (7.5% adhesion). It did not produce β-glucuronidase and was resistant to several antibiotics. L. plantarum Lb41 did not inhibit proliferation of normal MRC-5 cells, but showed antiproliferative effects on AGS, HT-29, and LoVo cells, based on 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide assays. In addition, L. plantarum Lb41 reduced nitric oxide production by macrophages. Cottage cheese containing this strain did not show significant differences in physicochemical properties, but the number of lactic acid bacteria was maintained longer than that in control cheese. These results indicate that L. plantarum Lb41 could potentially be used as a probiotic in foods.
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Affiliation(s)
- Eun Bi Jeon
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029 Korea
| | - Sung-Ho Son
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029 Korea
| | | | - Na-Kyoung Lee
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029 Korea
| | - Hyun-Dong Paik
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029 Korea
- Bio/Molecular Informatics Center, Konkuk University, Seoul, 05029 Korea
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