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Wang L, Song L, Wang P, Zhang H, Li Y, Song J, Zhong L, Liu C, Zhang W, Wen P. Bioreduction of Se(IV) by Lactiplantibacillus plantarum NML21 and synthesis of selenium nanospheres Se(0). Food Chem 2024; 452:139595. [PMID: 38749143 DOI: 10.1016/j.foodchem.2024.139595] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2024] [Revised: 04/29/2024] [Accepted: 05/07/2024] [Indexed: 06/01/2024]
Abstract
Selenium nanospheres (SeNPs) show less toxicity and greater bioavailability than selenite salts. This research demonstrated the substantial tolerance and efficient conversion of Se(IV) into SeNPs by Lactiplantibacillus plantarum NML21. The bioreduction process of Se(IV) and the properties of SeNPs, including their morphology, particle size, and stability, were investigated with techniques including SEM, EDX, TEM, XPS, FT-IR, dynamic light scattering, XRD, and Raman spectroscopy. Under high selenium stress, certain cells displayed significant deformation and rupture, and released SeNPs as the main product of the bioreduction of Se(IV). These SeNPs were red, amorphous, zero-valent, and spherical, with an average diameter of 160 nm. Spectroscopic analysis highlighted that the functional groups of CO and CO are key to the bioreduction of Se(IV). The study suggested preliminary mechanisms for the bioreduction of Se(IV) and the formation and release of SeNPs by lactic acid bacteria. NML21 may therefore be a promising candidate for SeNPs synthesis.
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Affiliation(s)
- Longlin Wang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Li Song
- Gansu Hualing DAIRY CO., LTDG, Gannan 730010, China
| | - Pengjie Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Hao Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yiheng Li
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Juan Song
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Liwen Zhong
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Caihong Liu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Weibing Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
| | - Pengcheng Wen
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
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2
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Mrvikova I, Hyrslova I, Kana A, Kantorova V, Lampova B, Doskocil I, Krausova G. Selenium enriched bifidobacteria and lactobacilli as potential dietary supplements. World J Microbiol Biotechnol 2024; 40:145. [PMID: 38532224 DOI: 10.1007/s11274-024-03960-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2023] [Accepted: 03/15/2024] [Indexed: 03/28/2024]
Abstract
In this study, we tested the ability of lactobacilli and bifidobacteria strains to accumulate and biotransform sodium selenite into various selenium species, including selenium nanoparticles (SeNPs). Selenium tolerance and cytotoxicity of selenized strains towards human adenocarcinoma Caco-2 and HT29 cells were determined for all tested strains. Furthermore, the influence of selenium enrichment on the antioxidant activity of selenized strains and hydrophobicity of the bacterial cell surfaces were evaluated. Both hydrophobicity and antioxidant activity increased significantly in the selenized L. paracasei strain and decreased significantly in the selenized L. helveticus strain. The concentrations of 5 and 10 mg/L Na2SeO3 in the growth media were safer for Caco-2 and HT29 cell growth than higher concentrations. At higher concentrations (30, 50, and 100 mg/L), the cell viability was reduced. All the tested strains showed differences in antioxidant potential and hydrophobicity after selenium enrichment. In addition to selenocystine and selenomethionine, the tested bacterial strains produced significant amounts of SeNPs. Our results show that the tested bacterial strains can accumulate and biotransform inorganic selenium, which allows them to become a potential source of selenium.
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Affiliation(s)
- Iva Mrvikova
- Department of Microbiology and Technology, Dairy Research Institute Ltd, Prague, Czech Republic
- Department of Microbiology, Nutrition, and Dietetics, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, 165 00, Czech Republic
| | - Ivana Hyrslova
- Department of Microbiology and Technology, Dairy Research Institute Ltd, Prague, Czech Republic
- Department of Microbiology, Nutrition, and Dietetics, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, 165 00, Czech Republic
| | - Antonin Kana
- Department of Analytical Chemistry, University of Chemistry and Technology, Prague, 166 28, Czech Republic
| | - Vera Kantorova
- Department of Analytical Chemistry, University of Chemistry and Technology, Prague, 166 28, Czech Republic
| | - Barbora Lampova
- Department of Microbiology, Nutrition, and Dietetics, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, 165 00, Czech Republic
| | - Ivo Doskocil
- Department of Microbiology, Nutrition, and Dietetics, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, 165 00, Czech Republic
| | - Gabriela Krausova
- Department of Microbiology and Technology, Dairy Research Institute Ltd, Prague, Czech Republic.
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3
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de Miranda NMZ, de Souza AC, de Souza Costa Sobrinho P, Dias DR, Schwan RF, Ramos CL. Novel yeasts with potential probiotic characteristics isolated from the endogenous ferment of artisanal Minas cheese. Braz J Microbiol 2023; 54:1021-1033. [PMID: 37162703 PMCID: PMC10235398 DOI: 10.1007/s42770-023-01002-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2022] [Accepted: 04/16/2023] [Indexed: 05/11/2023] Open
Abstract
Artisanal Minas cheese (QMA) is traditionally elaborate using raw milk and endogenous ferment (pingo - whey or rala - grated ripened cheese). In the present study, 91 yeast strains were isolated and identified from pingo and rala. Eight yeast species were identified by the MALDI-TOF mass spectrometry and confirmed by sequencing of the ITS region. The yeasts' protease and lipase activities were evaluated in addition to probiotic properties such as tolerance to low pH and bile salts, hydrophobicity, autoaggregation, co-aggregation with pathogens, and antimicrobial susceptibility. The rala ferment showed a greater variety of species. Yarrowia lipolytica was the dominant specie (52.7% of isolates), followed by the Kluyveromyces lactis and Kodamaea ohmeri (9.9 and 6.6%, respectively). From the total yeasts evaluated, 74 strains showed positive enzymatic activity: 52 strains showed lipolytic (51 Y. lipolytica and one Trichosporon japonicum) and 44 proteolytic activities (18 Y. lipolytica, 13 K. ohmeri, 11 K. lactis, and 2 Wickerhamiella sp.). All evaluated isolates demonstrated tolerance to pH 2.0, and 69 isolates supported the presence of bile salts. From them, 12 isolates showed the capacity of autoaggregation (> 30%) and hydrophobicity (> 90.0%) and were then selected for co-aggregation and antibiotic resistance assays. All selected isolates showed co-aggregation with Salmonella Enteritidis, Escherichia coli, and Listeria monocytogenes greater than 30%. None of the yeast showed sensibility to the evaluated antibiotics and antagonistic activity against the evaluated pathogens. The results demonstrated that pingo and rala have different yeast composition with different enzymatic activity, which may affect the characteristics of the cheese. Furthermore, some yeast strains: Y. lipolytica (9 strains isolated from rala) and K. ohmeri (3 strains isolated from pingo) demonstrated attractive probiotic potential.
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Affiliation(s)
- Nayara Martins Zille de Miranda
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valeys, Rodovia MGT 367 - km 583, no. 5000 – Alto da Jacuba - Diamantina, Minas Gerais, 39100-000 Brazil
| | | | - Paulo de Souza Costa Sobrinho
- Department of Nutrition, Federal University of Jequitinhonha and Mucuri Valeys, Diamantina, Minas Gerais 39100-000 Brazil
| | - Disney Ribeiro Dias
- Department of Food Science, Federal University of Lavras, Lavras, Minas Gerais 37200-900 Brazil
| | - Rosane Freitas Schwan
- Department of Biology, Federal University of Lavras, Lavras, Minas Gerais 37200-900 Brazil
| | - Cíntia Lacerda Ramos
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valeys, Rodovia MGT 367 - km 583, no. 5000 – Alto da Jacuba - Diamantina, Minas Gerais, 39100-000 Brazil
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4
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Urrutia-Baca V, Hernández-Hernández S, Martínez L, Dávila-Vega J, Chuck-Hernández C. The Role of Probiotics in Dairy Foods and Strategies to Evaluate Their Functional Modifications. FOOD REVIEWS INTERNATIONAL 2023. [DOI: 10.1080/87559129.2023.2172426] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/12/2023]
Affiliation(s)
- V.H Urrutia-Baca
- Tecnologico de Monterrey, The Institute for Obesity Research, Monterrey, NL, México
| | | | - L.M. Martínez
- Tecnologico de Monterrey, School of Engineering and Sciences, Monterrey, NL, México
| | - J.P Dávila-Vega
- Tecnologico de Monterrey, The Institute for Obesity Research, Monterrey, NL, México
| | - C. Chuck-Hernández
- Tecnologico de Monterrey, The Institute for Obesity Research, Monterrey, NL, México
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ESCOBAR-RAMÍREZ MC, RODRÍGUEZ-SERRANO GM, SALAZAR-PEREDA V, CASTAÑEDA-OVANDO A, PÉREZ-ESCALANTE E, JAIMEZ-ORDAZ J, GONZÁLEZ-OLIVARES LG. Biogenic production of selenocysteine by Enterococcus faecium ABMC-05: an indigenous lactic acid bacterium from fermented Mexican beverage. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.63622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Process optimization, structural characterization, and antioxidant activities of black pigment extracted from Enshi selenium-enriched Sesamum indicum L. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114223] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/04/2022]
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7
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Chen H, Wang X, Yue Y, Wang X, Zeng X, Guo Q, Yan X, Du G, Yuan Y, Yue T. Enrichment and Distribution of Selenium in Pediococcus acidilactici MRS-7: Impact on Its Biochemical Composition, Microstructure, and Gastrointestinal Survival. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:14877-14885. [PMID: 36382709 DOI: 10.1021/acs.jafc.2c06765] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
Lactic acid bacteria can convert selenium (Se) from inorganic to organic and elemental forms, but the distribution and existence form of organic Se in the bacteria are not clear after Se enrichment, and the effects of selenization on the growth and nutritional value of strains also need to be studied. In this study, Pediococcus acidilactici MRS-7 could absorb up to 67% of inorganic Se and convert most of it into organic Se; about 75% of organic Se was selenoprotein, 2.7% was Se-polysaccharide, and 4.6% was Se-nucleic acid. Additionally, Se-enriched treatment increased the levels of amino acids and essential elements in P. acidilactici MRS-7. Finally, after Se enrichment, Se nanoparticles (SeNPs) were found on the surface of P. acidilactici MRS-7, but they had no harmful effect on its morphology, and its survival during gastrointestinal digestion was not affected, indicating that SeP has potential probiotic value in the food industry.
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Affiliation(s)
- Hong Chen
- College of Food Science and Engineering, Northwest A&F University, Yangling712100, China
- Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling712100, China
| | - Xiaoyu Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling712100, China
- Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling712100, China
| | - Yuan Yue
- Xi'an Gaoxin No.1 High School, Xi'an710000, China
| | - Xin Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling712100, China
- Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling712100, China
| | - Xuejun Zeng
- College of Food Science and Engineering, Northwest A&F University, Yangling712100, China
- Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling712100, China
| | - Qi Guo
- College of Food Science and Engineering, Northwest A&F University, Yangling712100, China
- Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling712100, China
| | - Xiaohai Yan
- College of Food Science and Engineering, Northwest A&F University, Yangling712100, China
- Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling712100, China
| | - Gengan Du
- College of Food Science and Engineering, Northwest A&F University, Yangling712100, China
- Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling712100, China
| | - Yahong Yuan
- College of Food Science and Engineering, Northwest A&F University, Yangling712100, China
- Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling712100, China
| | - Tianli Yue
- College of Food Science and Engineering, Northwest A&F University, Yangling712100, China
- Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling712100, China
- College of Food Science and Technology, Northwest University, Xi'an710000, China
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Oba S, Yildirim T, Karataş ŞM. Probiotics Safety Aspect of Functional Foods. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2022. [DOI: 10.1080/15428052.2022.2135156] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Sirin Oba
- Department of Food Processing, Suluova Vocational School, Amasya University, Amasya, Turkey
| | - Tugce Yildirim
- Department of Biotechnology, Institution of Science, Amasya University, Amasya, Turkey
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9
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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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10
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Bu Y, Liu Y, Liu Y, Wang S, Liu Q, Hao H, Yi H. Screening and Probiotic Potential Evaluation of Bacteriocin-Producing Lactiplantibacillus plantarum In Vitro. Foods 2022; 11:foods11111575. [PMID: 35681325 PMCID: PMC9180163 DOI: 10.3390/foods11111575] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2022] [Revised: 05/21/2022] [Accepted: 05/25/2022] [Indexed: 02/01/2023] Open
Abstract
Probiotics are gaining attention due to their functions of regulating the intestinal barrier and promoting human health. The production of bacteriocins is one of the important factors for probiotics to exert beneficial properties. This study aimed to screen bacteriocin-producing Lactiplantibacillus plantarum and evaluate the probiotic potential in vitro. It was found that L. plantarum Q7, L. plantarum F3-2 and L. plantarum YRL45 could produce bacteriocins and inhibit common intestinal pathogens. These three strains had probiotic potential with tolerance to the gastrointestinal environmental and colonization in the gut, and exhibited various degrees of anti-inflammatory activity and tight junction function in the intestinal barrier. Particularly, L. plantarum YRL45 could significantly (p < 0.05) reduce the increase in nitric oxide (NO), prostaglandin E2 (PGE2), necrosis factor-α (TNF-α) and interleukin-1β (IL-1β) induced by lipopolysaccharide (LPS), thereby easing inflammatory response. L. plantarum F3-2 could remarkably (p < 0.05) up-regulate the expression levels of ZO-1, Occludin and Claudin-1 in intestinal epithelial injured cells, which was conducive to protecting the intestinal barrier. These findings provided fundamental information about the probiotic properties of bacteriocin-producing L. plantarum, which suggested that L. plantarum Q7, L. plantarum F3-2 and L. plantarum YRL45 had the potential to be used as novel probiotic strains.
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Affiliation(s)
| | | | | | | | | | | | - Huaxi Yi
- Correspondence: ; Tel.: +86-0532-13792497030
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11
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Antibiotic resistance and virulence factors in lactobacilli: something to carefully consider. Food Microbiol 2022; 103:103934. [DOI: 10.1016/j.fm.2021.103934] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2021] [Revised: 10/25/2021] [Accepted: 11/04/2021] [Indexed: 01/06/2023]
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12
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Yang J, Yang H. Recent development in Se-enriched yeast, lactic acid bacteria and bifidobacteria. Crit Rev Food Sci Nutr 2021; 63:411-425. [PMID: 34278845 DOI: 10.1080/10408398.2021.1948818] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Endemic selenium (Se) deficiency is a major worldwide nutritional challenge. Organic Se can be synthesized through physical and chemical methods that are conducive to human absorption, but its high production cost and low output cannot meet the actual demand for Se supplementation. Some microbes are known to convert inorganic Se into organic forms of high nutritional value and Se-enriched probiotics are the main representatives. The aim of the present review is to describe the characteristics of Se-enriched yeast, lactic acid bacteria, bifidobacteria and discuss their Se enrichment mechanisms. Se products metabolized by Se-enriched probiotics have been classified, such as Se nanoparticles (SeNPs) and selenoprotein, and their bioactivities have been assessed. The factors affecting the Se enrichment capacity of probiotics and their application in animal feed, food additives, and functional food production have been summarized. Moreover, a brief summary and the development of Se-enriched probiotics, particularly their potential applications in the field of biomedicine have been provided. In conclusion, Se-enriched probiotics not just have a wide range of applications in the food industry but also have great potential for application in the field of biomedicine in the future.
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Affiliation(s)
- Jingpeng Yang
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, China
| | - Hong Yang
- State Key Laboratory of Microbial Metabolism, and School of Life Science & Biotechnology, Shanghai Jiao Tong University, Shanghai, China
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Probiotic Properties of Lactobacilli and Their Ability to Inhibit the Adhesion of Enteropathogenic Bacteria to Caco-2 and HT-29 Cells. Probiotics Antimicrob Proteins 2021; 13:102-112. [PMID: 32415515 DOI: 10.1007/s12602-020-09659-2] [Citation(s) in RCA: 63] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
We evaluated the probiotic properties of lactic acid bacteria using resistance, safety, and functional assays. A preliminary subtractive screening of nineteen strains was performed based on their survival in simulated gastric and intestinal juice, and cell surface characteristics (hydrophobicity and auto-aggregation). Five strains were selected for further characterization, which included the assessment of their co-aggregation to pathogens, phenol tolerance, antimicrobial activity, and safety. Moreover, their adhesion to Caco-2 and HT-29 cells and the ability to inhibit pathogenic bacteria adhesion were evaluated. All strains had high (≥ 80.0%) survival rates in gastric and intestinal juices. Among them, Lactobacillus brevis CCMA 1284, L. plantarum CCMA 0743, and L. plantarum CCMA 0359 exhibited higher hydrophobicity (95.33, 96.06, and 80.02%, respectively), while L. paracasei CCMA 0504 and L. paracasei CCMA 0505 had the highest auto-aggregation values (45.36 and 52.66%, respectively). However, these last two strains were positive for the DNAse test, which is a safety concern. The CCMA 0359 and CCMA 1284 strains did not show antimicrobial activity, while the CCMA 0505 strain had a higher percentage of adhesion (4.75%) to Caco-2 cells. In the simulated competition and exclusion assays, the CCMA 0743 strain was able to reduce Salmonella adhesion to both cells (Caco-2 and HT-29), but only the CCMA 0743 and CCMA 0505 strains inhibited Escherichia coli adhesion to HT-29 cells in the competition assay. According to the results of these evaluated attributes, this strain showed to be an excellent candidate for probiotic use.
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Śliżewska K, Chlebicz-Wójcik A, Nowak A. Probiotic Properties of New Lactobacillus Strains Intended to Be Used as Feed Additives for Monogastric Animals. Probiotics Antimicrob Proteins 2021; 13:146-162. [PMID: 32577907 PMCID: PMC7904557 DOI: 10.1007/s12602-020-09674-3] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
The study aimed to evaluate the safety and probiotic properties of selected Lactobacillus strains, which are intended to be fed to monogastric animals. The Lactobacillus spp. appeared to be safe since they did not degrade mucus and did not exhibit β-haemolysis. Moreover, the survival of Caco-2 cells in the presence of metabolites of the selected strains was high, which also indicated their safety. The analysed strains showed moderate or strong antagonistic activity against Salmonella spp., Listeria monocytogenes, Campylobacter jejuni and Campylobacter coli, which was tested with the usage of the agar slab method. Furthermore, the strains showed high survivability in an acidic environment and the presence of bile salts (~90%). High resistivity or moderate susceptibility to antibiotics was also observed, as a result of the disc diffusion method. The strains were mostly moderately hydrophilic (hydrophobicity: 10.43–41.14%); nevertheless, their auto-aggregation capability exceeded 50% and their co-aggregation with pathogens varied between 12.12 and 85.45%. The ability of the selected strains to adhere to Caco-2 cells was also analysed; they were found to be moderately adhesive (85.09–95.05%) and able to hinder pathogens attaching to the cells (up to 62.58%). The analysed strains exhibit probiotic properties, such as high survivability and adherence to epithelial cells; therefore, they are suitable for administration to monogastric animals. Since the overuse of antibiotic growth promoters in livestock leads to the spread of antibiotic-resistant pathogens and accumulation of chemotherapeutic residues in food of animal origin, it is of vital importance to introduce alternative feed additives.
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Affiliation(s)
- Katarzyna Śliżewska
- Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Wólczańska 171/173, 90-924, Łódź, Poland.
- Department of Environmental Biotechnology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Wólczańska 171/173, 90-924, Łódź, Poland.
| | - Agnieszka Chlebicz-Wójcik
- Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Wólczańska 171/173, 90-924, Łódź, Poland.
- Department of Environmental Biotechnology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Wólczańska 171/173, 90-924, Łódź, Poland.
| | - Adriana Nowak
- Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Wólczańska 171/173, 90-924, Łódź, Poland
- Department of Environmental Biotechnology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Wólczańska 171/173, 90-924, Łódź, Poland
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15
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Wang B, Zhao N, Li J, Xu R, Wang T, Guo L, Ma M, Fan M, Wei X. Selenium-enriched Lactobacillus plantarum improves the antioxidant activity and flavor properties of fermented Pleurotus eryngii. Food Chem 2020; 345:128770. [PMID: 33302107 DOI: 10.1016/j.foodchem.2020.128770] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2020] [Revised: 11/27/2020] [Accepted: 11/28/2020] [Indexed: 12/17/2022]
Abstract
The effects of selenium (Se) addition methods on antioxidant activity and flavor properties of fermented Pleurotus eryngii (P. eryngii) using Lactobacillus plantarum (L. plantarum) inoculated and natural fermentation were investigated. After fermentation, the Se-enrichment rates in fruiting bodies of Se-added fermented P. eryngii were all more than 50%. Se addition, especially in the form of Se-enriched L. plantarum inoculation, had a significantly positive effect on total phenolic content and DPPH radical scavenging activity. Non-volatiles analysis revealed that the highest ration of lactic acid to acetic acid and the highest umami intensity were observed in P. eryngii fermented by inoculating Se-enriched L. plantarum (Lp-Se). Principal components analysis and cluster analysis of volatiles clearly separated Se-treated and plain experiments, which mainly due to dissimilarities in alcohols, aldehydes and ketones. Additionally, Lp-Se obtained the highest alcohols, especially 1-octen-3-ol with mushroom flavor. In short, Se-enriched L. plantarum inoculation could produce high-quality fermented P. eryngii.
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Affiliation(s)
- Bingyi Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Ning Zhao
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Jun Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Ruoyun Xu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Tieru Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Li Guo
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Man Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Mingtao Fan
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Xinyuan Wei
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China.
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Effects of Selenium- and Zinc-Enriched Lactobacillus plantarum SeZi on Antioxidant Capacities and Gut Microbiome in an ICR Mouse Model. Antioxidants (Basel) 2020; 9:antiox9101028. [PMID: 33096847 PMCID: PMC7589369 DOI: 10.3390/antiox9101028] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2020] [Revised: 10/14/2020] [Accepted: 10/19/2020] [Indexed: 12/15/2022] Open
Abstract
Selenium and zinc are essential trace minerals for humans with various biological functions. In this study, selenium- and zinc-tolerant lactic acid bacteria (LAB) isolates were screened out from human fecal samples. Amongst three hundred LAB isolates, the Lactobacillus plantarum SeZi strain displayed the tolerance against selenium and zinc with the greatest biomass production and bioaccumulation of selenium and zinc. To further assess the characteristics of this strain, the lyophilized L. plantarum SeZi were prepared and administered to Institute of Cancer Research (ICR) mice. The mice were divided into four groups, provided with normal chow (Con), or normal chow supplemented with Na2SeO3 and ZnSO4∙7H2O (SZ), L. plantarum SeZi (Lp), or selenium- and zinc-enriched L. plantarum SeZi (SZ + Lp), respectively. After 4 weeks of oral administration, the concentrations of selenium and zinc in blood were significantly increased in the SZ + Lp group when compared to the control or SZ group (p < 0.05). The increased selenium level led to an enhanced glutathione peroxidase activity and decreased blood malondialdehyde level in the SZ + Lp group (p < 0.05). Meanwhile, the results of bacterial community and microbial metabolic pathway analysis via 16S rRNA gene amplicon sequencing showed that L. plantarum SeZi significantly promoted the utilization of selenocysteine, seleno-cystathionine and seleno-methionine in the selenocompounds metabolism. Here, the in vivo antioxidant capacities of the selenium- and zinc-enriched lactobacillus strain showed us the utilization of a unique probiotic as a Se/Zn supplement with high availability, low toxicity, and additional probiotic advantages.
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Abstract
Selenized lactic acid bacteria (LAB) represent potentially safe and effective sources of selenium (Se), essential for human health, as lactic acid fermentation improves Se bioavailability and reduces its toxicity. LAB are generally recognized as safe (GRAS) and widely used in fermented dairy products. To facilitate selenized LAB implementation as a functional food, we developed and characterized new Se-enriched strains based on the food industry commercial strains Streptococcus thermophilus CCDM 144 and Enterococcus faecium CCDM 922A as representatives of two LAB genera. We evaluated Se bioaccumulation capacity, Se biotransformation and growth ability in the presence of different sodium selenite concentrations (0–50 mg/L), and antioxidant properties (2, 2-diphenyl-1-picrylhydrazyl (DPPH) method) and cell surface hydrophobicity between Se-enriched and parental strains in vitro. Sodium selenite addition did not negatively influence growth of either strain; thus, 50 mg/L was chosen as the optimal concentration based on strain accumulation capacity. Selenization improved the antioxidant properties of both strains and significantly increased their cell surface hydrophobicity (p < 0.05). To our knowledge, this represents the first report of Se-enriched strain hydrophobicity as well as the first on Se speciation in families Enterococcaceae and Streptococcaceae. Moreover, both tested strains demonstrated good potential for Se-enrichment, providing a foundation for further in vitro and in vivo studies to confirm the suitability of these Se-enriched strains for industrial applications.
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Liang X, Lv Y, Zhang Z, Yi H, Liu T, Li R, Yu Z, Zhang L. Study on intestinal survival and cholesterol metabolism of probiotics. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109132] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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19
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Designing selenium functional foods and beverages: A review. Food Res Int 2019; 120:708-725. [DOI: 10.1016/j.foodres.2018.11.029] [Citation(s) in RCA: 48] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2018] [Revised: 10/15/2018] [Accepted: 11/15/2018] [Indexed: 02/07/2023]
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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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