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Hinojosa-Avila CR, Chedraui-Urrea JJT, Estarrón-Espinosa M, Gradilla-Hernández MS, García-Cayuela T. Chemical profiling and probiotic viability assessment in Gueuze-style beer: Fermentation dynamics, metabolite and sensory characterization, and in vitro digestion resistance. Food Chem 2025; 462:140916. [PMID: 39216372 DOI: 10.1016/j.foodchem.2024.140916] [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: 05/31/2024] [Revised: 08/08/2024] [Accepted: 08/16/2024] [Indexed: 09/04/2024]
Abstract
Probiotic viability, metabolite concentrations, physicochemical parameters, and volatile compounds were characterized in Gueuze beers formulated with probiotic lactic acid bacteria (LAB) and yeast. Additionally, the sensory profile of the beers and the resistance of the probiotics to digestion were determined. The use of 2 International Bitterness Units resulted in high concentrations of probiotic LAB but a decline in probiotic yeast as pH decreased. Secondary fermentation led to the consumption of maltose, citric acid, and malic acid, and the production of lactic and propionic acids. Carbonation and storage at 4 °C had minimal impact on probiotic viability. The addition of probiotic LAB resulted in a distinct aroma profile with improved sensory characteristics. Our results demonstrate that sour beers produced with probiotic LAB and a probiotic yeast, and fermented using a two-step fermentation process, exhibited optimal physicochemical parameters, discriminant volatile compound profiles, promising sensory characteristics, and high probiotic concentrations after digestion.
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Affiliation(s)
- Carlo R Hinojosa-Avila
- Tecnologico de Monterrey, Escuela de Ingenieria y Ciencias, Av. General Ramón Corona 2514, 45138 Zapopan, Jalisco, Mexico
| | - Jorge J T Chedraui-Urrea
- Tecnologico de Monterrey, Escuela de Ingenieria y Ciencias, Prol. Canal de Miramontes, Coapa, San Bartolo el Chico, Tlalpan, 14380 Ciudad de México, Mexico
| | - Mirna Estarrón-Espinosa
- Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C. Camino Arenero 1227, el Bajío del Arenal, Zapopan 45019, Jalisco, Mexico
| | | | - Tomás García-Cayuela
- Tecnologico de Monterrey, Escuela de Ingenieria y Ciencias, Av. General Ramón Corona 2514, 45138 Zapopan, Jalisco, Mexico.
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2
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Yang H, Hao L, Jin Y, Huang J, Zhou R, Wu C. Functional roles and engineering strategies to improve the industrial functionalities of lactic acid bacteria during food fermentation. Biotechnol Adv 2024; 74:108397. [PMID: 38909664 DOI: 10.1016/j.biotechadv.2024.108397] [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: 01/31/2024] [Revised: 05/20/2024] [Accepted: 06/20/2024] [Indexed: 06/25/2024]
Abstract
In order to improve the flavor profiles, food security, probiotic effects and shorten the fermentation period of traditional fermented foods, lactic acid bacteria (LAB) were often considered as the ideal candidate to participate in the fermentation process. In general, LAB strains possessed the ability to develop flavor compounds via carbohydrate metabolism, protein hydrolysis and amino acid metabolism, lipid hydrolysis and fatty acid metabolism. Based on the functional properties to inhibit spoilage microbes, foodborne pathogens and fungi, those species could improve the safety properties and prolong the shelf life of fermented products. Meanwhile, influence of LAB on texture and functionality of fermented food were also involved in this review. As for the adverse effect carried by environmental challenges during fermentation process, engineering strategies based on exogenous addition, cross protection, and metabolic engineering to improve the robustness and of LAB were also discussed in this review. Besides, this review also summarized the potential strategies including microbial co-culture and metabolic engineering for improvement of fermentation performance in LAB strains. The authors hope this review could contribute to provide an understanding and insight into improving the industrial functionalities of LAB.
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Affiliation(s)
- Huan Yang
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
| | - Liying Hao
- State Key Laboratory of Oral Diseases, West China Hospital of Stomatology, Sichuan University, Chengdu 610041, China
| | - Yao Jin
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
| | - Jun Huang
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
| | - Rongqing Zhou
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
| | - Chongde Wu
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China.
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3
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Lisandro Althaus R, Guillermo Nagel O, Eluk D. Inhibitory action of antibiotics on Kluyveromyces marxianus. Rev Argent Microbiol 2024; 56:134-139. [PMID: 38472028 DOI: 10.1016/j.ram.2023.12.004] [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: 05/04/2023] [Revised: 10/10/2023] [Accepted: 12/31/2023] [Indexed: 03/14/2024] Open
Abstract
A bioassay containing Kluyveromyces marxianus in microtiter plates was used to determine the inhibitory action of 28 antibiotics (aminoglycosides, beta-lactams, macrolides, quinolones, tetracyclines and sulfonamides) against this yeast in whey. For this purpose, the dose-response curve for each antibiotic was constructed using 16 replicates of 12 different concentrations of the antibiotic. The plates were incubated at 40°C until the negative samples exhibited their indicator (5-7h). Subsequently, the absorbances of the yeast cells in each plate were measured by the turbidimetric method (λ=600nm) and the logistic regression model was applied. The concentrations causing 10% (IC10) and 50% (IC50) of growth inhibition of the yeast were calculated. The results allowed to conclude that whey contaminated with cephalosporins, quinolones and tetracyclines at levels close to the Maximum Residue Limits inhibits the growth of K. marxianus. Therefore, previous inactivation treatments should be implemented in order to re-use this contaminated whey by fermentation with K. marxianus.
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Affiliation(s)
- Rafael Lisandro Althaus
- Facultad de Ciencias Veterinarias, Universidad Nacional del Litoral - R.P.L. Kreder 2805, 3080 Esperanza, Argentina.
| | - Orlando Guillermo Nagel
- Facultad de Ciencias Veterinarias, Universidad Nacional del Litoral - R.P.L. Kreder 2805, 3080 Esperanza, Argentina
| | - Dafna Eluk
- Facultad de Ciencias Veterinarias, Universidad Nacional del Litoral - R.P.L. Kreder 2805, 3080 Esperanza, Argentina
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El-Aidie SAM, Khalifa GSA. Innovative applications of whey protein for sustainable dairy industry: Environmental and technological perspectives-A comprehensive review. Compr Rev Food Sci Food Saf 2024; 23:e13319. [PMID: 38506186 DOI: 10.1111/1541-4337.13319] [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: 04/11/2023] [Revised: 02/16/2024] [Accepted: 02/24/2024] [Indexed: 03/21/2024]
Abstract
Industrial waste management is critical to maintaining environmental sustainability. The dairy industry (DI), as one of the major consumers of freshwater, generates substantial whey dairy effluent, which is notably rich in organic matter and thus a significant pollutant. The effluent represents environmental risks due to its high biological and chemical oxygen demands. Today, stringent government regulations, environmental laws, and heightened consumer health awareness are compelling industries to responsibly manage and reuse whey waste. Therefore, this study investigates sustainable solutions for efficiently utilizing DI waste. Employing a systematic review approach, the research reveals that innovative technologies enable the creation of renewable, high-quality, value-added food products from dairy byproducts. These innovations offer promising sustainable waste management strategies for the dairy sector, aligning with economic interests. The main objectives of the study deal with, (a) assessing the environmental impact of dairy sector waste, (b) exploring the multifaceted nutritional and health benefits inherent in cheese whey, and (c) investigating diverse biotechnological approaches to fashion value-added, eco-friendly dairy whey-based products for potential integration into various food products, and thus fostering economic sustainability. Finally, the implications of this work span theoretical considerations, practical applications, and outline future research pathways crucial for advancing the sustainable management of dairy waste.
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Affiliation(s)
- Safaa A M El-Aidie
- Dairy Technology Department, Animal Production Research Institute, Agricultural Research Centre, Giza, Egypt
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Gómez GA, Cuffia F, Nagel OG, Althaus RL, Ceruti RJ. Fermentation of whey-derived matrices by Kluyveromyces marxianus: alcoholic beverage development from whey and fruit juice mixes. J DAIRY RES 2024; 91:108-115. [PMID: 38494756 DOI: 10.1017/s0022029924000116] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/19/2024]
Abstract
This research paper addresses the hypotheses that Kluyveromyces marxianus can be cultured with good alcohol production on different whey-derived matrices, and that the fermented product can be used in order to develop alcoholic beverages with acceptable sensory characteristics by mixtures with yeast-fermented fruit-based matrices. Growth and fermentative characteristics of Kluyveromyces marxianus LFIQK1 in different whey-derived matrices were explored by culturing (24 h, 30°C) on reconstituted whey, demineralized whey, heat-treated whey and milk permeate media. High lactose consumption, ethanol production and yield were observed. Reconstituted whey matrix was selected for mixing with orange or strawberry juices fermented using Saccharomyces cerevisiae to obtain alcoholic beverages (W-OR and W-ST, respectively). Consumer evaluation of beverages was performed using acceptability and Check-All-That-Apply (CATA) questions. Good acceptance was observed, significantly higher for W-ST than for W-OR. CATA questions gave information about organoleptic characteristics of beverages. Penalty analysis showed W-R and W-ST were positively associated with smooth/refreshing and fruity/natural, respectively. Liking was represented, accordingly with penalty analysis, by natural/refreshing. A novel alternative for utilization of whey and whey-related matrices by alcoholic beverages production with natural ingredients is presented.
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Affiliation(s)
- Gabriel A Gómez
- Facultad de Ingeniería Química (FIQ), Instituto de Tecnología de Alimentos (ITA), Universidad Nacional del Litoral (UNL), Santiago del Estero 2829, S3000AOM Santa Fe, Santa Fe, Argentina
| | - Facundo Cuffia
- Facultad de Ingeniería Química (FIQ), Instituto de Tecnología de Alimentos (ITA), Universidad Nacional del Litoral (UNL), Santiago del Estero 2829, S3000AOM Santa Fe, Santa Fe, Argentina
- Facultad de Ingeniería Química (FIQ), Instituto de Lactología Industrial (INLAIN), Universidad Nacional del Litoral (UNL) - Consejo Nacional de Investigaciones Científicas y Tecnológicas (CONICET), Santiago del Estero 2829, S3000AOM Santa Fe, Santa Fe, Argentina
| | - Orlando G Nagel
- Facultad de Ciencias Veterinarias (FCV), Universidad Nacional del Litoral (UNL), R.P.L. Kreder 2805, S3080HOF Esperanza, Santa Fe, Argentina
| | - Rafael L Althaus
- Facultad de Ciencias Veterinarias (FCV), Universidad Nacional del Litoral (UNL), R.P.L. Kreder 2805, S3080HOF Esperanza, Santa Fe, Argentina
| | - Roberto J Ceruti
- Facultad de Ingeniería Química (FIQ), Instituto de Tecnología de Alimentos (ITA), Universidad Nacional del Litoral (UNL), Santiago del Estero 2829, S3000AOM Santa Fe, Santa Fe, Argentina
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Hameed OM, Shaker OM, Ben Slima A, Makni M. Biochemical Profiling and Physicochemical and Biological Valorization of Iraqi Honey: A Comprehensive Analysis. Molecules 2024; 29:671. [PMID: 38338414 PMCID: PMC10856440 DOI: 10.3390/molecules29030671] [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: 12/13/2023] [Revised: 01/27/2024] [Accepted: 01/29/2024] [Indexed: 02/12/2024] Open
Abstract
Our study aimed to analyze five monovarietal honeys from the Salah Eddine region in Iraq, focusing on physicochemical, antioxidant, and antimicrobial properties and polyphenolic compounds. Our objective was to evaluate the strengths and qualities of Iraqi honeys, ensuring compliance with the Codex Alimentarius standard for honey. The spectrophotometric analysis included assessments of reduced sugar (75.8-77.7%), fructose-to-glucose ratio (0.7-0.9%), sucrose (2.2-2.9%), HMF (17.23-18.87 mg/kg), and melanoidin content (0.25-0.44), which were all determined. The electrical conductivity (0.39-0.46 mS/cm) using a conductivity meter, pH (4.02-4.31), and mineral composition were determined in all samples using atomic absorption spectrometry. Antioxidant activities were spectrophotometrically determined, through DPPH free radical scavenging (7.87-95.62 mg/mL), as was the total antioxidant activity (14.26-22.15 mg AAE/g), with correlations established with biochemical constituents such as the total phenol content, highlighting the significant presence of Coumaric acid (0.38-2.34 µg/mL), Catechin (1.80-2.68 µg/mL), and Quercetin (0.30 µg/mL) using HPLC. The study also observed notable antimicrobial activities using Escherichia coli, Staphylococcus aureus, and Candida albicans on Mueller-Hinton agar as well as through diffusion technique. In conclusion, our findings, including the antioxidant and antimicrobial strengths, underscore the substantial potential of Iraqi honeys in mitigating damage and preventing the onset of various diseases, affirming their good quality and adherence to international honey standards.
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Affiliation(s)
- Omar Mohammed Hameed
- Environmental Sciences and Sustainable Development Laboratory LASED, LR 18ES32, University of Sfax, Road of Aeroport Km 0.5 BP, Sfax 3029, Tunisia;
- Department of Pathological Analysis, College of Applied Sciences, University of Samarra, Samarra 34010, Iraq;
| | - Ohood Mzahim Shaker
- Department of Pathological Analysis, College of Applied Sciences, University of Samarra, Samarra 34010, Iraq;
| | - Ahlem Ben Slima
- Department of Food Technology, High Institute of Biotechnology of Sfax, University of Sfax, Road of Aeroport Km 0.5 BP, Sfax 3029, Tunisia;
| | - Mohamed Makni
- Department of Food Technology, High Institute of Biotechnology of Sfax, University of Sfax, Road of Aeroport Km 0.5 BP, Sfax 3029, Tunisia;
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Ao XL, Liao YM, Kang HY, Li HL, He T, Zou LK, Liu SL, Chen SJ, Yang Y, Liu XY. Untargeted Metabolomics and Physicochemical Analysis Revealed the Quality Formation Mechanism in Fermented Milk Inoculated with Lactobacillus brevis and Kluyveromyces marxianus Isolated from Traditional Fermented Milk. Foods 2023; 12:3704. [PMID: 37835356 PMCID: PMC10572762 DOI: 10.3390/foods12193704] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2023] [Revised: 09/24/2023] [Accepted: 09/27/2023] [Indexed: 10/15/2023] Open
Abstract
Traditional fermented milk from the western Sichuan plateau of China has a unique flavor and rich microbial diversity. This study explored the quality formation mechanism in fermented milk inoculated with Lactobacillus brevis NZ4 and Kluyveromyces marxianus SY11 (MFM), the dominant microorganisms isolated from traditional dairy products in western nan. The results indicated that MFM displayed better overall quality than the milk fermented with L. brevis NZ4 (LFM) and K. marxianus SY11 (KFM), respectively. MFM exhibited good sensory quality, more organic acid types, more free amino acids and esters, and moderate acidity and ethanol concentrations. Non-targeted metabolomics showed a total of 885 metabolites annotated in the samples, representing 204 differential metabolites between MFM and LFM and 163 between MFM and KFM. MFM displayed higher levels of N-acetyl-L-glutamic acid, cysteinyl serine, glaucarubin, and other substances. The differential metabolites were mainly enriched in pathways such as glycerophospholipid metabolism, arginine biosynthesis, and beta-alanine metabolism. This study speculated that L. brevis affected K. marxianus growth via its metabolites, while the mixed fermentation of these strains significantly changed the metabolism pathway of flavor-related substances, especially glycerophospholipid metabolism. Furthermore, mixed fermentation modified the flavor and quality of fermented milk by affecting cell growth and metabolic pathways.
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Gu Y, Zhang B, Tian J, Li L, He Y. Physiology, quorum sensing, and proteomics of lactic acid bacteria were affected by Saccharomyces cerevisiae YE4. Food Res Int 2023; 166:112612. [PMID: 36914328 DOI: 10.1016/j.foodres.2023.112612] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Revised: 02/11/2023] [Accepted: 02/14/2023] [Indexed: 02/25/2023]
Abstract
The interaction mode between lactic acid bacteria (LAB) and yeast in a fermentation system directly determines the quality of the products, thus understanding their mode of interaction can improve product quality. The present study investigated the effects of Saccharomyces cerevisiae YE4 on LAB from the perspectives of physiology, quorum sensing (QS), and proteomics. The presence of S. cerevisiae YE4 slowed down the growth of Enterococcus faecium 8-3 but had no significant effect on acid production or biofilm formation. S. cerevisiae YE4 significantly reduced the activity of autoinducer-2 at 19 h in E. faecium 8-3 and at 7-13 h in Lactobacillus fermentum 2-1. Expression of the QS-related genes luxS and pfs was also inhibited at 7 h. Moreover, a total of 107 E. faecium 8-3 proteins differed significantly in coculture with S. cerevisiae YE4-these proteins are involved in metabolic pathways including biosynthesis of secondary metabolites; biosynthesis of amino acids; alanine, aspartate, and glutamate metabolism; fatty acid metabolism; and fatty acid biosynthesis. Among them, proteins involved in cell adhesion, cell wall formation, two-component systems, and ABC transporters were detected. Therefore, S. cerevisiae YE4 might affect the physiological metabolism of E. faecium 8-3 by affecting cell adhesion, cell wall formation, and cell-cell interactions.
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Affiliation(s)
- Yue Gu
- College of Food Science and Engineering, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Hohhot, Inner Mongolia 010018, China
| | - Baojun Zhang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Hohhot, Inner Mongolia 010018, China
| | - Jianjun Tian
- College of Food Science and Engineering, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Hohhot, Inner Mongolia 010018, China
| | - Lijie Li
- College of Food Science and Engineering, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Hohhot, Inner Mongolia 010018, China.
| | - Yinfeng He
- College of Food Science and Engineering, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Hohhot, Inner Mongolia 010018, China.
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Zhang X, Zheng Y, Liu Z, Su M, Cao W, Zhang H. Review of the applications of metabolomics approaches in dairy science: From factory to human. INT J DAIRY TECHNOL 2023. [DOI: 10.1111/1471-0307.12948] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
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10
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Corrêa JAF, de Melo Nazareth T, Rocha GFD, Luciano FB. Bioactive Antimicrobial Peptides from Food Proteins: Perspectives and Challenges for Controlling Foodborne Pathogens. Pathogens 2023; 12:pathogens12030477. [PMID: 36986399 PMCID: PMC10052163 DOI: 10.3390/pathogens12030477] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2023] [Revised: 02/26/2023] [Accepted: 03/16/2023] [Indexed: 03/30/2023] Open
Abstract
Bioactive peptides (BAPs) derived from food proteins have been extensively studied for their health benefits, majorly exploring their potential use as nutraceuticals and functional food components. These peptides possess a range of beneficial properties, including antihypertensive, antioxidant, immunomodulatory, and antibacterial activities, and are naturally present within dietary protein sequences. To release food-grade antimicrobial peptides (AMPs), enzymatic protein hydrolysis or microbial fermentation, such as with lactic acid bacteria (LAB), can be employed. The activity of AMPs is influenced by various structural characteristics, including the amino acid composition, three-dimensional conformation, liquid charge, putative domains, and resulting hydrophobicity. This review discusses the synthesis of BAPs and AMPs, their potential for controlling foodborne pathogens, their mechanisms of action, and the challenges and prospects faced by the food industry. BAPs can regulate gut microbiota by promoting the growth of beneficial bacteria or by directly inhibiting pathogenic microorganisms. LAB-promoted hydrolysis of dietary proteins occurs naturally in both the matrix and the gastrointestinal tract. However, several obstacles must be overcome before BAPs can replace antimicrobials in food production. These include the high manufacturing costs of current technologies, limited in vivo and matrix data, and the difficulties associated with standardization and commercial-scale production.
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Affiliation(s)
- Jessica Audrey Feijó Corrêa
- Laboratory of Agri-Food Research and Innovation, School of Medicine and Life Sciences, Pontifícia Universidade Católica do Paraná, R. Imaculada Conceição 1155, Curitiba 80215-901, Brazil
| | - Tiago de Melo Nazareth
- Laboratory of Agri-Food Research and Innovation, School of Medicine and Life Sciences, Pontifícia Universidade Católica do Paraná, R. Imaculada Conceição 1155, Curitiba 80215-901, Brazil
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain
| | - Giovanna Fernandes da Rocha
- Laboratory of Agri-Food Research and Innovation, School of Medicine and Life Sciences, Pontifícia Universidade Católica do Paraná, R. Imaculada Conceição 1155, Curitiba 80215-901, Brazil
| | - Fernando Bittencourt Luciano
- Laboratory of Agri-Food Research and Innovation, School of Medicine and Life Sciences, Pontifícia Universidade Católica do Paraná, R. Imaculada Conceição 1155, Curitiba 80215-901, Brazil
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Anti-Biofilm Activity of Phenyllactic Acid against Clinical Isolates of Fluconazole-Resistant Candida albicans. J Fungi (Basel) 2023; 9:jof9030355. [PMID: 36983523 PMCID: PMC10054014 DOI: 10.3390/jof9030355] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Revised: 03/03/2023] [Accepted: 03/14/2023] [Indexed: 03/17/2023] Open
Abstract
Commonly found colonizing the human microbiota, Candida albicans is a microorganism known for its ability to cause infections, mainly in the vulvovaginal region, and is responsible for 85% to 90% of vulvovaginal candidiasis (VVC) cases. The development of drug resistance in C. albicans isolates after long-term therapy with fluconazole is an important complication to solve and new therapeutic strategies are required to target this organism and its pathogenicity. In the present study, phenyllactic acid (PLA) an important broad-spectrum antimicrobial compound was investigated for its antifungal and antivirulence activities against clinical isolates of C. albicans. Previously characterized strains of C. albicans isolates from women with VVC and C. albicans ATCC90028 were used to evaluate the antimicrobial and time dependent killing assay activity of PLA showing a MIC 7.5 mg mL−1 and a complete reduction of viable Candida cells detected by killing kinetics after 4 h of treatment with PLA. Additionally, PLA significantly reduced the biomass and the metabolic activity of C. albicans biofilms and impaired biofilm formation also with changes in ERG11, ALS3, and HWP1 genes expression as detected by qPCR. PLA eradicated pre-formed biofilms as showed also with confocal laser scanning microscopy (CLSM) observations. Furthermore, the compound prolonged the survival rate of Galleria mellonella infected by C. albicans isolates. These results indicate that PLA is a promising candidate as novel and safe antifungal agents for the treatment of vulvovaginal candidiasis.
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Liu W, Luo X, Qiu S, Huang W, Su Y, Li L. Determining the changes in metabolites of Dendrobium officinale juice fermented with starter cultures containing Saccharomycopsis fibuligera FBKL2.8DCJS1 and Lactobacillus paracasei FBKL1.3028 through untargeted metabolomics. BMC Microbiol 2023; 23:67. [PMID: 36918762 PMCID: PMC10012521 DOI: 10.1186/s12866-023-02807-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2022] [Accepted: 02/23/2023] [Indexed: 03/16/2023] Open
Abstract
BACKGROUND The present study aimed to investigate the changes in volatile components and metabolites of Dendrobium officinale (D. officinale) juice fermented with starter cultures containing Saccharomycopsis fibuligera and Lactobacillus paracasei at 28 ℃ for 15 days and post-ripened at 4 ℃ for 30 days using untargeted metabolomics of liquid chromatography-mass spectrometry (LC-MS) and headspace solid-phase microextraction-gas chromatography (HS-SPME-GC-MS) before and after fermentation. RESULTS The results showed that the alcohol contents in the S. fibuligera group before fermentation and after fermentation were 444.806 ± 10.310 μg/mL and 510.999 ± 38.431 μg/mL, respectively. Furthermore, the alcohol content in the fermentation broth group inoculated with the co-culture of L. paracasei + S. fibuligera was 504.758 ± 77.914 μg/mL, containing a significant amount of 3-Methyl-1-butanol, Linalool, Phenylethyl alcohol, and 2-Methyl-1-propanol. Moreover, the Ethyl L (-)-lactate content was higher in the co-culture of L. paracasei + S. fibuligera group (7.718 ± 6.668 μg/mL) than in the L. paracasei (2.798 ± 0.443 μg/mL) and S. fibuligera monoculture groups (0 μg/mL). The co-culture of L. paracasei + S. fibuligera significantly promoted the metabolic production of ethyl L (-)-lactate in D. officinale juice. The differential metabolites screened after fermentation mainly included alcohols, organic acids, amino acids, nucleic acids, and their derivatives. Twenty-three metabolites, including 11 types of acids, were significantly up-regulated in the ten key metabolic pathways of the co-culture group. Furthermore, the metabolic pathways, such as pentose and glucuronate interconversions, the biosynthesis of alkaloids derived from terpenoid and polyketide, and aminobenzoate degradation were significantly up-regulated in the co-culture group. These three metabolic pathways facilitate the synthesis of bioactive substances, such as terpenoids, polyketides, and phenols, and enrich the flavor composition of D. officinale juice. CONCLUSIONS These results demonstrate that the co-culture of L. paracasei + S. fibuligera can promote the flavor harmonization of fermented products. Therefore, this study provides a theoretical basis for analyzing the flavor of D. officinale juice and the functional investigation of fermentation metabolites.
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Affiliation(s)
- Wanlin Liu
- College of Liquor and Food Engineering, Guizhou University, Guiyang, 550025, China
- Guizhou Provincial Key Laboratory of Fermentation and Biophomacy, Guizhou University, Guiyang, 550025, China
| | - Xiaoye Luo
- College of Liquor and Food Engineering, Guizhou University, Guiyang, 550025, China.
- Guizhou Provincial Key Laboratory of Fermentation and Biophomacy, Guizhou University, Guiyang, 550025, China.
- College of Life Sciences, Guizhou University, Guiyang, 550025, China.
| | - Shuyi Qiu
- College of Liquor and Food Engineering, Guizhou University, Guiyang, 550025, China
- Guizhou Provincial Key Laboratory of Fermentation and Biophomacy, Guizhou University, Guiyang, 550025, China
| | - Wu Huang
- College of Liquor and Food Engineering, Guizhou University, Guiyang, 550025, China
- Guizhou Provincial Key Laboratory of Fermentation and Biophomacy, Guizhou University, Guiyang, 550025, China
| | - Yanan Su
- College of Liquor and Food Engineering, Guizhou University, Guiyang, 550025, China
- Guizhou Provincial Key Laboratory of Fermentation and Biophomacy, Guizhou University, Guiyang, 550025, China
| | - Linling Li
- College of Liquor and Food Engineering, Guizhou University, Guiyang, 550025, China
- Guizhou Provincial Key Laboratory of Fermentation and Biophomacy, Guizhou University, Guiyang, 550025, China
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Rosa LS, Santos ML, Abreu JP, Rocha RS, Esmerino EA, Freitas MQ, Mársico ET, Campelo PH, Pimentel TC, Cristina Silva M, Souza AA, Nogueira FCS, Cruz AG, Teodoro AJ. Probiotic fermented whey-milk beverages: Effect of different probiotic strains on the physicochemical characteristics, biological activity, and bioactive peptides. Food Res Int 2023; 164:112396. [PMID: 36737979 DOI: 10.1016/j.foodres.2022.112396] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Revised: 12/14/2022] [Accepted: 12/24/2022] [Indexed: 12/29/2022]
Abstract
The effect of probiotic strains (Lactobacillus acidophilus La-03 (La-03); Lactobacillus acidophilus La-05 (La-05); Bifidobacterium Bb-12 (Bb-12) or Lacticaseibacillus casei-01 (L. casei-01)) on the characteristics of fermented whey-milk beverages during storage (4 °C, 30 days) was evaluated. The products were assessed for biological and antioxidant activities, physicochemical characteristics, and bioactive peptides. Probiotic addition increased α-amylase and α-glucosidase inhibition and antioxidant activities, mainly at 15 days of storage. L. casei-01 showed higher metabolic activity (higher titratable acidity and lower pH values) and the presence of anti-hypertensive peptides, while La-5 and Bb-12 showed higher α-glucosidase inhibition, improvements in the high saturated hypercholesterolemic index, and peptides with ACE-inhibitory, antimicrobial, immunomodulatory, and antioxidant activities. Our findings suggest that probiotic fermented whey-milk beverages may exert antidiabetic and antioxidant properties, being suggested La-5 or Bb-12 as probiotics and 15 days of storage.
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Affiliation(s)
- Lana S Rosa
- Universidade Federal do Estado do Rio de Janeiro (UNIRIO), Laboratório de Alimentos Funcionais, Rio de Janeiro 22290-240, Brazil
| | - Mariana L Santos
- Universidade Federal do Estado do Rio de Janeiro (UNIRIO), Laboratório de Alimentos Funcionais, Rio de Janeiro 22290-240, Brazil
| | - Joel P Abreu
- Universidade Federal do Estado do Rio de Janeiro (UNIRIO), Laboratório de Alimentos Funcionais, Rio de Janeiro 22290-240, Brazil
| | - Ramon S Rocha
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, Niterói 24230-340, Brazil; Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, Rio de Janeiro 20270-021, Brazil
| | - Erick A Esmerino
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, Niterói 24230-340, Brazil
| | - Monica Q Freitas
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, Niterói 24230-340, Brazil
| | - Eliane T Mársico
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, Niterói 24230-340, Brazil
| | - Pedro H Campelo
- Universidade Federal de Viçosa, Departamento de Tecnologia de Alimentos, Viçosa 36570-900, Brazil
| | | | - Márcia Cristina Silva
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, Rio de Janeiro 20270-021, Brazil
| | - Adrieli A Souza
- Universidade Federal do Rio de Janeiro (UFRJ), Laboratório de Proteomica (LADETEC), 21941-598, Rio de Janeiro, Brazil
| | - Fabio C S Nogueira
- Universidade Federal do Rio de Janeiro (UFRJ), Laboratório de Proteomica (LADETEC), 21941-598, Rio de Janeiro, Brazil
| | - Adriano G Cruz
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, Rio de Janeiro 20270-021, Brazil
| | - Anderson J Teodoro
- Universidade Federal Fluminense (UFF), Faculdade de Nutrição, Niterói 24020-140, Brazil.
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Buchanan D, Martindale W, Romeih E, Hebishy E. Recent advances in whey processing and valorisation: Technological and environmental perspectives. INT J DAIRY TECHNOL 2023. [DOI: 10.1111/1471-0307.12935] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
- Dominic Buchanan
- Centre of Excellence in Agri‐food Technologies National Centre for Food Manufacturing College of Sciences University of Lincoln, Holbeach Spalding PE12 7FJ UK
- Ichiban UK, Church Farm, Earl Stonham Stowmarket UK
| | - Wayne Martindale
- Centre of Excellence in Agri‐food Technologies National Centre for Food Manufacturing College of Sciences University of Lincoln, Holbeach Spalding PE12 7FJ UK
| | - Ehab Romeih
- Dairy Science Department Faculty of Agriculture Cairo University 12613 Giza Egypt
| | - Essam Hebishy
- Centre of Excellence in Agri‐food Technologies National Centre for Food Manufacturing College of Sciences University of Lincoln, Holbeach Spalding PE12 7FJ UK
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15
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Jiang Y, Liao Y, Si C, Du J, Xia C, Wang YN, Liu G, Li Q, Zhao J. Oral administration of Bacillus cereus GW-01 alleviates the accumulation and detrimental effects of β-cypermethrin in mice. CHEMOSPHERE 2023; 312:137333. [PMID: 36410514 DOI: 10.1016/j.chemosphere.2022.137333] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/04/2022] [Revised: 11/02/2022] [Accepted: 11/17/2022] [Indexed: 06/16/2023]
Abstract
Pyrethroid insecticides negatively affect feed conversion, reproductive fitness, and food safety in exposed animals. Although probiotics have previously been widely studied for their effect on gut health, comparatively little is known regarding the efficacy of probiotic administration in specifically reducing pesticide toxicity in mice. We demonstrated that oral administration of a β-cypermethrin (β-CY)-degrading bacterial strain (Bacillus cereus GW-01) to β-CY-exposed mice reduced β-CY levels in the liver, kidney, brain, blood, lipid, and feces (18%-53%). Additionally, co-administration of strain GW-01 to β-CY-exposed mice reduced weight loss (22%-31%) and improved liver function (15%-19%) in mice. Additionally, mice receiving GW-01 had near-control levels of numerous β-CY-affected gut microbial taxa, including Muribaculaceae, Alloprevotella, Bacteroides, Dubosiella, and Alistipes. The survival and β-CY biosorption of GW-01 in simulated gastrointestinal fluid conditions were significantly higher than E. coli. These results suggested that GW-01 can reduce β-CY accumulation and alleviate the damage in mice. This study is the first to demonstrate that a probiotic strain can reduce the toxicity of β-CY in mice.
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Affiliation(s)
- Yangdan Jiang
- College of Life Science, Sichuan Normal University, 610101, Chengdu, Sichuan, PR China
| | - Ying Liao
- College of Life Science, Sichuan Normal University, 610101, Chengdu, Sichuan, PR China
| | - Chaojin Si
- College of Life Science, Sichuan Normal University, 610101, Chengdu, Sichuan, PR China
| | - Juan Du
- Faculty of Geography Resource Science, Sichuan Normal University, 610101, Chengdu, Sichuan, PR China
| | - Chen Xia
- Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, 610066, Chengdu, Sichuan, PR China
| | - Ya-Nan Wang
- College of Life Science, Sichuan Normal University, 610101, Chengdu, Sichuan, PR China
| | - Gang Liu
- College of Life Science, Sichuan Normal University, 610101, Chengdu, Sichuan, PR China
| | - Qi Li
- College of Life Science, Sichuan Normal University, 610101, Chengdu, Sichuan, PR China
| | - Jiayuan Zhao
- College of Life Science, Sichuan Normal University, 610101, Chengdu, Sichuan, PR China.
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16
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Li T, Qin Z, Wang D, Xia X, Zhou X, Hu G. Coenzyme self-sufficiency system-recent advances in microbial production of high-value chemical phenyllactic acid. World J Microbiol Biotechnol 2022; 39:36. [PMID: 36472665 DOI: 10.1007/s11274-022-03480-5] [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: 09/23/2022] [Accepted: 11/21/2022] [Indexed: 12/12/2022]
Abstract
Phenyllactic acid (PLA), a natural antimicrobial substance, has many potential applications in the food, animal feed, pharmaceutical and cosmetic industries. However, its production is limited by the complex reaction steps involved in its chemical synthesis. Through advances in metabolic engineering and synthetic biology strategies, enzymatic or whole-cell catalysis was developed as an alternative method for PLA production. Herein, we review recent developments in metabolic engineering and synthetic biology strategies that promote the microbial production of high-value PLA. Specially, the advantages and disadvantages of the using of the three kinds of substrates, which includes phenylpyruvate, phenylalanine and glucose as starting materials by natural or engineered microbes is summarized. Notably, the bio-conversion of PLA often requires the consumption of expensive coenzyme NADH. To overcome the issues of NADH regeneration, efficiently internal cofactor regeneration systems constructed by co-expressing different enzyme combinations composed of lactate dehydrogenase with others for enhancing the PLA production, as well as their possible improvements, are discussed. In particular, the construction of fusion proteins with different linkers can achieve higher PLA yield and more efficient cofactor regeneration than that of multi-enzyme co-expression. Overall, this review provides a comprehensive overview of PLA biosynthesis pathways and strategies for increasing PLA yield through biotechnology, providing future directions for the large-scale commercial production of PLA and the expansion of downstream applications.
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Affiliation(s)
- Tinglan Li
- School of Chemistry and Chemical Engineering, Chongqing University, 400044, Chongqing, P. R. China
- State Key Laboratory of Coal Mine Disaster Dynamics and Control, Chongqing University, Chongqing, P. R. China
| | - Zhao Qin
- School of Chemistry and Chemical Engineering, Chongqing University, 400044, Chongqing, P. R. China
| | - Dan Wang
- School of Chemistry and Chemical Engineering, Chongqing University, 400044, Chongqing, P. R. China.
- State Key Laboratory of Coal Mine Disaster Dynamics and Control, Chongqing University, Chongqing, P. R. China.
| | - Xue Xia
- School of Chemistry and Chemical Engineering, Chongqing University, 400044, Chongqing, P. R. China
| | - Xiaojie Zhou
- School of Chemistry and Chemical Engineering, Chongqing University, 400044, Chongqing, P. R. China
| | - Ge Hu
- School of Chemistry and Chemical Engineering, Chongqing University, 400044, Chongqing, P. R. China
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Ultrasound-assisted probiotics fermentation suspension treatment under mild heat to improve the storage quality of freshly cut lotus root. Food Chem 2022; 397:133823. [DOI: 10.1016/j.foodchem.2022.133823] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2022] [Revised: 07/15/2022] [Accepted: 07/27/2022] [Indexed: 01/01/2023]
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18
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Gu Y, Tian J, Zhang Y, Wu J, He Y. Effect of Saccharomyces cerevisiae cell-free supernatant on the physiology, quorum sensing, and protein synthesis of lactic acid bacteria. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113732] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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19
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Lactic acid fermentation as a useful strategy to recover antimicrobial and antioxidant compounds from food and by-products. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2021.11.013] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Karim A, Aider M. Bioconversion of electro-activated lactose, whey and whey permeate to produce single cell protein, ethanol, aroma volatiles, organic acids and fat by Kluyveromyces marxianus. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105334] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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