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El Far MS, Zakaria AS, Kassem MA, Edward EA. Characterization of probiotics isolated from dietary supplements and evaluation of metabiotic-antibiotic combinations as promising therapeutic options against antibiotic-resistant pathogens using time-kill assay. BMC Complement Med Ther 2024; 24:303. [PMID: 39143578 PMCID: PMC11325838 DOI: 10.1186/s12906-024-04582-3] [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: 03/31/2024] [Accepted: 07/09/2024] [Indexed: 08/16/2024] Open
Abstract
BACKGROUND The global probiotics dietary supplements market size is continuously growing. To overcome probiotics' health concerns, metabiotics are recognized as a safer alternative. Aiming to deal with the escalating antimicrobial resistance, the current work demonstrates synergistic metabiotic-antibiotic combinations against antibiotic-resistant pathogens. METHODS The probiotic properties of lactic acid bacteria (LAB) strains isolated from 3 commercial dietary supplements were characterized in vitro. The combinations of the cell-free supernatants (CFS) of selected probiotic strains and conventional antibiotics against Staphylococcus aureus and Escherichia coli clinical isolates were evaluated using the time-kill assay. To our knowledge, the current literature lacks sufficient time-kill assay studies revealing the kinetics of such metabiotic-antibiotic combinations against S. aureus and E. coli. RESULTS Four LAB strains isolated from dietary supplements as well as two reference strains were included in this study. The isolated LAB strains were identified by MALDI-TOF mass spectrometry as follows: P2: Lactobacillus acidophilus, P3: Lactiplantibacillus plantarum, P4: Lacticaseibacillus rhamnosus, and P5: Pediococcus acidilactici. The identification matched with that annotated by the manufacturers, except for P3. The tested strains could resist the acidic environment at pH 3. Excluding P2, the examined strains showed less than 1 log reduction in survivors upon the addition of reconstituted skimmed milk to pepsin at pH 2 and displayed an acceptable tolerance to 0.3% ox-bile. All the strains tolerated pancreatin. The hydrophobicity and autoaggregation capacities ranged between 7-92% and 36-66%, respectively. P2 was excluded owing to its inferior probiotic potential. Although the remaining strains showed excellent growth at 0.2% phenol, their growth was reduced at higher concentrations. L. plantarum and P. acidilactici strains possessed bile salt hydrolysis activity. The time-kill assay revealed promising synergistic activities of the combinations of CFS of L. rhamnosus P4 with either ceftazidime or gentamicin against E. coli and with only ceftazidime against S. aureus, as well as CFS of P. acidilactici P5 and ceftazidime against S. aureus. CONCLUSIONS Strict identification and evaluation of the probiotic strains incorporated in dietary supplements is crucial to ensure their safety and efficacy. The CFS of probiotics could be utilized to formulate novel biotherapeutics targeting problematic pathogens. However, future in vivo studies are required to evaluate the appropriate treatment regimen.
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Affiliation(s)
- Mona S El Far
- Department of Microbiology and Immunology, Faculty of Pharmacy, Alexandria University, Alexandria, Egypt
| | - Azza S Zakaria
- Department of Microbiology and Immunology, Faculty of Pharmacy, Alexandria University, Alexandria, Egypt
| | - Mervat A Kassem
- Department of Microbiology and Immunology, Faculty of Pharmacy, Alexandria University, Alexandria, Egypt
| | - Eva A Edward
- Department of Microbiology and Immunology, Faculty of Pharmacy, Alexandria University, Alexandria, Egypt.
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Subramani G, Manian R. Optimizing bio-vanillin synthesis from ferulic acid via Pediococcus acidilactici: A systematic approach to process enhancement and yield maximization. J Biotechnol 2024; 393:49-60. [PMID: 39025369 DOI: 10.1016/j.jbiotec.2024.07.005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2024] [Revised: 07/05/2024] [Accepted: 07/09/2024] [Indexed: 07/20/2024]
Abstract
The use of lignocellulosic biomass to create natural flavor has drawn attention from researchers. A key flavoring ingredient that is frequently utilized in the food industry is vanillin. In this present study, Pediococcus acidilactici PA VIT effectively involved in the production of bio-vanillin by using Ferulic acid as an intermediate with a yield of 11.43 µg/mL. The bio-vanillin produced by Pediococcus acidilactici PA VIT was examined using FTIR, XRD, HPLC, and SEM techniques. These characterizations exhibited a unique fingerprinting signature like that of standard vanillin. Additionally, the one variable at a time method, placket Burmann method, and response surface approach, were employed to optimize bio-vanillin. Based on the central composite rotary design, the most important process factors were determined such as agitation speed, substrate concentration, and inoculum size. After optimization, bio-vanillin was found to have tenfold increase, with a maximum yield of 376.4 µg/mL obtained using the response surface approach. The kinetic study was performed to analyze rate of reaction and effect of metal ions in the production of bio-vanillin showing Km of 10.25, and Vmax of 1250 were required for the reaction. The metal ions that enhance the yield of bio-vanillin are Ca2+, k+, and Mg2+ and the metal ions that affects the yield of bio-vanillin are Pb+ and Cr+ were identified from the effect of metal ions in the bio-vanillin production.
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Affiliation(s)
- Gomathi Subramani
- Vellore Institute of Technology (VIT), Vellore, Tamil Nadu 632014, India.
| | - Rameshpathy Manian
- Vellore Institute of Technology (VIT), Vellore, Tamil Nadu 632014, India.
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3
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Muñoz R, Rivas BDL, Rodríguez H, Esteban-Torres M, Reverón I, Santamaría L, Landete JM, Plaza-Vinuesa L, Sánchez-Arroyo A, Jiménez N, Curiel JA. Food phenolics and Lactiplantibacillus plantarum. Int J Food Microbiol 2024; 412:110555. [PMID: 38199014 DOI: 10.1016/j.ijfoodmicro.2023.110555] [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: 11/30/2023] [Revised: 12/21/2023] [Accepted: 12/27/2023] [Indexed: 01/12/2024]
Abstract
Phenolic compounds are important constituents of plant food products. These compounds play a key role in food characteristics such as flavor, astringency and color. Lactic acid bacteria are naturally found in raw vegetables, being Lactiplantibacillus plantarum the most commonly used commercial starter for the fermentation of plant foods. Hence, the metabolism of phenolic compounds of L. plantarum has been a subject of study in recent decades. Such studies confirm that L. plantarum, in addition to presenting catalytic capacity to transform aromatic alcohols and phenolic glycosides, exhibits two main differentiated metabolic routes that allow the biotransformation of dietary hydroxybenzoic and hydroxycinnamic acid-derived compounds. These metabolic pathways lead to the production of new compounds with new biological and organoleptic properties. The described metabolic pathways involve the action of specialized esterases, decarboxylases and reductases that have been identified through genetic analysis and biochemically characterized. The purpose of this review is to provide a comprehensive and up-to-date summary of the current knowledge of the metabolism of food phenolics in L. plantarum.
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Affiliation(s)
- Rosario Muñoz
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), CSIC, Madrid, Spain.
| | - Blanca de Las Rivas
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), CSIC, Madrid, Spain
| | - Héctor Rodríguez
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), CSIC, Madrid, Spain
| | - María Esteban-Torres
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), CSIC, Madrid, Spain
| | - Inés Reverón
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), CSIC, Madrid, Spain
| | - Laura Santamaría
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), CSIC, Madrid, Spain
| | - José Maria Landete
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), CSIC, Madrid, Spain
| | - Laura Plaza-Vinuesa
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), CSIC, Madrid, Spain
| | - Ana Sánchez-Arroyo
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), CSIC, Madrid, Spain
| | - Natalia Jiménez
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), CSIC, Madrid, Spain
| | - José Antonio Curiel
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), CSIC, Madrid, Spain.
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Souza LV, Martins E, Moreira IMFB, de Carvalho AF. Strategies for the Development of Bioprotective Cultures in Food Preservation. Int J Microbiol 2022; 2022:6264170. [PMID: 37645592 PMCID: PMC10462446 DOI: 10.1155/2022/6264170] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2022] [Revised: 11/11/2022] [Accepted: 11/28/2022] [Indexed: 08/31/2023] Open
Abstract
Consumers worldwide are increasingly demanding food with fewer ingredients, preferably without chemical additives. The trend called "Clean Label" has stimulated the development and commercialization of new types of bioprotective bacterial cultures. These bacteria are not considered new, and several cultures have been available on the market. Additionally, new bioprotective bacteria are being identified to service the clean label trend, extend the shelf life, and, mainly, improve the food safety of food. In this context, the lactic acid bacteria (LAB) have been extensively prospected as a bioprotective culture, as they have a long history in food production and their antimicrobial activity against spoilage and pathogenic microorganisms is well established. However, to make LAB cultures available in the market is not that easy, the strains should be characterized phenotypically and genotypically, and studies of safety and technological application are necessary to validate their bioprotection performance. Thus, this review presents information on the bioprotection mechanisms developed by LAB in foods and describes the main strategies used to identify and characterize bioprotective LAB with potential application in the food industry.
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Affiliation(s)
- Luana Virgínia Souza
- Inovaleite—Department of Food Technology, Federal University of Viçosa (Universidade Federal de Viçosa) (UFV), Avenida Peter Henry Rolfs, s/n—Campus Universitário, Viçosa, MG 36570-900, Brazil
| | - Evandro Martins
- Inovaleite—Department of Food Technology, Federal University of Viçosa (Universidade Federal de Viçosa) (UFV), Avenida Peter Henry Rolfs, s/n—Campus Universitário, Viçosa, MG 36570-900, Brazil
| | - Isabella Maria Fernandes Botelho Moreira
- Inovaleite—Department of Food Technology, Federal University of Viçosa (Universidade Federal de Viçosa) (UFV), Avenida Peter Henry Rolfs, s/n—Campus Universitário, Viçosa, MG 36570-900, Brazil
| | - Antônio Fernandes de Carvalho
- Inovaleite—Department of Food Technology, Federal University of Viçosa (Universidade Federal de Viçosa) (UFV), Avenida Peter Henry Rolfs, s/n—Campus Universitário, Viçosa, MG 36570-900, Brazil
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D'ambrosio S, Ventrone M, Fusco A, Casillo A, Dabous A, Cammarota M, Corsaro MM, Donnarumma G, Schiraldi C, Cimini D. Limosilactobacillus fermentum from buffalo milk is suitable for potential biotechnological process development and inhibits Helicobacter pylori in a gastric epithelial cell model. BIOTECHNOLOGY REPORTS 2022; 34:e00732. [PMID: 35686014 PMCID: PMC9171443 DOI: 10.1016/j.btre.2022.e00732] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/16/2021] [Revised: 03/31/2022] [Accepted: 04/17/2022] [Indexed: 01/09/2023]
Abstract
L.fermentum from buffalo milk grows efficiently without animal-derived medium components. Highest viable biomass titers can be reached after only 8h improving productivity. L. fermentum is suitable for large scale production: complete biotech approach. L. fermentum demonstrates 60% cell survival after spray drying. L. fermentum from buffalo milk displaces H. pylori in a gastric epithelial cell model.
Probiotics are living microorganisms that give beneficial health effects while consumed, and each strain possesses diverse and unique properties and also different technological characteristics that affect its ability to be produced at large scale. Limosilactobacillus fermentum is a widely studied member of probiotics, however, few data are available on the development of fermentation and downstream processes for the production of viable biomasses for potential industrial applications. In the present study a novel L. fermentum strain was isolated from buffalo milk and used as test example for biotechnological process development. The strain was able to produce up to 109 CFU/mL on a (glucose based) semi-defined medium deprived of animal-derived raw materials up to the pilot scale (150 L), demonstrating improved results compared to commonly used, although industrially not suitable, media rich of casein and beef extract. The study of strain behavior in batch experiments indicated that the highest concentration of viable cells was reached after only 8 h of growth, greatly shortening the process. Moreover, initial concentrations of glucose in the medium above 30 g/L, if not supported by higher nitrogen concentrations, reduced the yield of biomass and increased production of heterolactic fermentation by-products. Biomass concentration via microfiltration on hollow fibers, and subsequent spray-drying allowed to recover about 5.7 × 1010CFU/gpowder of viable cells, indicating strain resistance to harsh processing conditions. Overall, these data demonstrate the possibility to obtain and maintain adequate levels of viable L. fermentum cells by using a simple approach that is potentially suitable for industrial development. Moreover, since often exopolysaccharides produced by lactobacilli contribute to the strain's functionality, a partial characterization of the EPS produced by the newly identified L. fermentum strain was carried out. Finally, the effect of L. fermentum versus H. pylori in a gastric epithelial cell model was evaluated demonstrating its ability to stimulate the response of the immune system and displace the infective agent.
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Affiliation(s)
- Sergio D'ambrosio
- Department of Experimental Medicine, Section of Biotechnology, Medical Histology and Molecular Biology, University of Campania L.Vanvitelli, via de Crecchio 7, Napoli, 80138 Italy
| | - Michela Ventrone
- Department of Experimental Medicine, Section of Biotechnology, Medical Histology and Molecular Biology, University of Campania L.Vanvitelli, via de Crecchio 7, Napoli, 80138 Italy
| | - Alessandra Fusco
- Department of Experimental Medicine, Section of Biotechnology, Medical Histology and Molecular Biology, University of Campania L.Vanvitelli, via de Crecchio 7, Napoli, 80138 Italy
| | - Angela Casillo
- Department of Chemical Sciences, University of Naples "Federico II", Complesso Universitario Monte S. Angelo, Via Cintia 4, Naples 80126, Italy
| | - Azza Dabous
- Department of Experimental Medicine, Section of Biotechnology, Medical Histology and Molecular Biology, University of Campania L.Vanvitelli, via de Crecchio 7, Napoli, 80138 Italy
- Department of Nutrition and Food Technology, An-Najah National University, P.O. Box 7, Nablus, Palestine
| | - Marcella Cammarota
- Department of Experimental Medicine, Section of Biotechnology, Medical Histology and Molecular Biology, University of Campania L.Vanvitelli, via de Crecchio 7, Napoli, 80138 Italy
| | - Maria Michela Corsaro
- Department of Chemical Sciences, University of Naples "Federico II", Complesso Universitario Monte S. Angelo, Via Cintia 4, Naples 80126, Italy
| | - Giovanna Donnarumma
- Department of Experimental Medicine, Section of Biotechnology, Medical Histology and Molecular Biology, University of Campania L.Vanvitelli, via de Crecchio 7, Napoli, 80138 Italy
| | - Chiara Schiraldi
- Department of Experimental Medicine, Section of Biotechnology, Medical Histology and Molecular Biology, University of Campania L.Vanvitelli, via de Crecchio 7, Napoli, 80138 Italy
| | - Donatella Cimini
- Department of Environmental, Biological and Pharmaceutical Sciences and Technologies, University of Campania Luigi Vanvitelli, via Vivaldi, 43, Caserta, 81100 Italy
- Corresponding author.
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6
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Ilango S, Antony U. Probiotic microorganisms from non-dairy traditional fermented foods. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.05.034] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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8
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Van Pamel E, Cnops G, Van Droogenbroeck B, Delezie EC, Van Royen G, Vlaemynck GM, Bekaert KM, Roldan-Ruiz I, Crivits M, Bernaert N, De Block J, Duquenne B, Broucke K, De Ruyck H, Herman L. Opportunities within the Agri-food System to Encourage a Nutritionally Balanced Diet– Part II. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2020.1717518] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Els Van Pamel
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Gerda Cnops
- Plant Sciences Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Bart Van Droogenbroeck
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Evelyne C Delezie
- Animal Sciences Unit, Flanders Research Institute for Agriculture Fisheries and Food (ILVO), Melle, Belgium
| | - Geert Van Royen
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Geertrui Mml Vlaemynck
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Karen Mm Bekaert
- Animal Sciences Unit, Flanders Research Institute for Agriculture Fisheries and Food (ILVO), Oostende, Belgium
| | - Isabel Roldan-Ruiz
- Plant Sciences Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Maarten Crivits
- Social Sciences Unit, Flanders Research Institute for Agriculture Fisheries and Food (ILVO), Merelbeke, Belgium
| | - Nathalie Bernaert
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Jan De Block
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Barbara Duquenne
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Keshia Broucke
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Hendrik De Ruyck
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Lieve Herman
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
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Mota-Gutierrez J, Cocolin L. Current trends and applications of plant origin lactobacilli in the promotion of sustainable food systems. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.05.030] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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10
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Lactic Acid Bacterial Production of Exopolysaccharides from Fruit and Vegetables and Associated Benefits. FERMENTATION-BASEL 2020. [DOI: 10.3390/fermentation6040115] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Abstract
Microbial polysaccharides have interesting and attractive characteristics for the food industry, especially when produced by food grade bacteria. Polysaccharides produced by lactic acid bacteria (LAB) during fermentation are extracellular macromolecules of either homo or hetero polysaccharidic nature, and can be classified according to their chemical composition and structure. The most prominent exopolysaccharide (EPS) producing lactic acid bacteria are Lactobacillus, Leuconostoc, Weissella, Lactococcus, Streptococcus, Pediococcus and Bifidobacterium sp. The EPS biosynthesis and regulation pathways are under the dependence of numerous factors as producing-species or strain, nutrient availability, and environmental conditions, resulting in varied carbohydrate compositions and beneficial properties. The interest is growing for fruits and vegetables fermented products, as new functional foods, and the present review is focused on exploring the EPS that could derive from lactic fermented fruit and vegetables. The chemical composition, biosynthetic pathways of EPS and their regulation mode is reported. The consequences of EPS on food quality, especially texture, are explored in relation to producing species. Attention is given to the scientific investigations on health benefits attributed to EPS such as prebiotic, antioxidant, anti-inflammatory and cholesterol lowering activities.
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Jeong† M, Kim† JH, Lee JS, Kang SD, Shim S, Jung MY, Yang H, Byun S, Lee KW. Heat-Killed Lactobacillus brevis Enhances Phagocytic Activity and Generates Immune-Stimulatory Effects through Activating the TAK1 Pathway. J Microbiol Biotechnol 2020; 30:1395-1403. [PMID: 32627755 PMCID: PMC9728231 DOI: 10.4014/jmb.2002.02004] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2020] [Revised: 05/26/2020] [Accepted: 06/17/2020] [Indexed: 12/15/2022]
Abstract
There is an increasing interest in using inactivated probiotics to modulate the host immune system and protect against pathogens. As the immunomodulatory function of heat-killed Lactobacillus brevis KCTC 12777BP (LBB) and its mechanism is unclear, we investigated the effect of LBB on immune response based on the hypothesis that LBB might exert stimulatory effects on immunity. In the current study, we demonstrate that administration of LBB can exert immune-stimulatory effects and promote clearance of foreign matters through enhancing phagocytosis. Treatment with LBB induced the production of TNF-α, IL-6, and nitric oxide in macrophages. Importantly, LBB directly increased the phagocytic activity of macrophages against bacterial particles. LBB was able to promote the production of TNF-α in bone marrow-derived macrophages and splenocytes and also increase the proliferation rate of splenocytes, suggesting that the immune-stimulating activity of LBB can be observed in primary immune cells. Investigation into the molecular mechanism responsible revealed that LBB upregulates TAK1 activity and its downstream ERK, p38, and JNK signaling pathways. To further confirm the immunomodulatory capability of LBB in vivo, we orally administered LBB to mice and assessed the effect on primary splenocytes. Splenocytes isolated from LBB-treated mice exhibited higher TNF-α expression and proliferative capacity. These results show that heat-killed L. brevis, a wildly consumed probiotic, may provide protection against pathogens through enhancing host immunity.
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Affiliation(s)
- Minju Jeong†
- Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Republic of Korea
| | - Jae Hwan Kim†
- Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Republic of Korea
| | - Ji Su Lee
- Division of Bioengineering, Incheon National University, Incheon 22012, Republic of Korea
| | - Shin Dal Kang
- Research Institute of Food and Biotechnology, SPC Group, Seoul 151742, Republic of Korea
| | - Sangmin Shim
- Research Institute of Food and Biotechnology, SPC Group, Seoul 151742, Republic of Korea
| | - Moon Young Jung
- Research Institute of Food and Biotechnology, SPC Group, Seoul 151742, Republic of Korea
| | - Hee Yang
- Advanced Institutes of Convergence Technology, Seoul National University, Suwon 16229, Republic of Korea,Center for Food and Bioconvergence, Seoul National University, Seoul 08826, Republic of Korea
| | - Sanguine Byun
- Department of Biotechnology, Yonsei University, Seoul 03722, Republic of Korea,Corresponding authors K.W.L. Phone: +82-2-880-4662 E-mail:
| | - Ki Won Lee
- Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Republic of Korea,Advanced Institutes of Convergence Technology, Seoul National University, Suwon 16229, Republic of Korea,Center for Food and Bioconvergence, Seoul National University, Seoul 08826, Republic of Korea,Corresponding authors K.W.L. Phone: +82-2-880-4662 E-mail:
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12
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Lactobacillus fermentum: Could EPS production ability be responsible for functional properties? Food Microbiol 2020; 90:103465. [DOI: 10.1016/j.fm.2020.103465] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2019] [Revised: 12/02/2019] [Accepted: 02/18/2020] [Indexed: 12/15/2022]
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13
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Isolation and Characterization of Bacteria from Refinery Effluent for Degradation of Petroleum Crude Oil in Seawater. JOURNAL OF PURE AND APPLIED MICROBIOLOGY 2020. [DOI: 10.22207/jpam.14.1.49] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023] Open
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14
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Jin H, Jeong Y, Yoo SH, Johnston TV, Ku S, Ji GE. Isolation and characterization of high exopolysaccharide-producing Weissella confusa VP30 from young children's feces. Microb Cell Fact 2019; 18:110. [PMID: 31196110 PMCID: PMC6567487 DOI: 10.1186/s12934-019-1158-1] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2019] [Accepted: 06/08/2019] [Indexed: 01/08/2023] Open
Abstract
Background Lactic acid bacteria (LAB) are known to have a significant ability to colonize the human intestinal tract and adhere to the surface of intestinal epithelial cells. Among the various lactic acid bacteria, exopolysaccharide (EPS) producing strains are known to provide a variety of health benefits for their hosts (e.g. anti-inflammatory, antioxidant, antitumor and stress tolerant effects). Recently, EPSs and EPS-producing lactic acid cultures have gained interest within the food industry and are playing important roles as biothickeners and texturizing agents due to their hydrocolloidal nature. In this study, 156 lactic acid bacterial strains isolated from fecal samples of healthy young children were screened and evaluated for active EPS-production capability. Results Among the various human origin lactic acid flora isolated, Weissella confusa VP30 showed the highest EPS productivity and its EPS producing properties were characterized under various cultural conditions in this research. To document the safety of W. confusa VP30, antibiotic resistance, hemolytic, and ammonia production properties were evaluated in addition. No significant negative results were observed. The maximum EPS production by W. confusa VP30 was 59.99 ± 0.91 g/l after 48 h of cultivation in media containing 10% sucrose, far exceeding EPS production by other bacterial strains reported elsewhere. Based on gel permeation chromatography (GPC), the molecular weight of EPS produced by W. confusa VP30 was 3.8 × 106 Da. Structural analysis of the released EPS fraction by 13C and 1H nuclear magnetic resonance (NMR) spectroscopy revealed that W. confusa VP30 can produce dextran with glucose units linked with 96.5% α (1 → 6) glycosidic bonds and 3.5% α (1 → 3) branches. Conclusion The high EPS production capability and safety of W. confusa VP30 justify food industry consideration of this cell strain for further evaluation and potential industrial use.
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Affiliation(s)
- Hui Jin
- Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University, Seoul, 08826, South Korea
| | - Yunju Jeong
- Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University, Seoul, 08826, South Korea.,Research Center, BIFIDO Co., Ltd., Hongcheon, 25117, South Korea
| | - Sang-Ho Yoo
- Department of Food Science & Biotechnology, and Carbohydrate Bioproduct Research Center, Sejong University, Seoul, 143-747, South Korea
| | - Tony V Johnston
- Fermentation Science Program, School of Agriculture, College of Basic and Applied Sciences, Middle Tennessee State University, Murfreesboro, TN, 37132, USA
| | - Seockmo Ku
- Fermentation Science Program, School of Agriculture, College of Basic and Applied Sciences, Middle Tennessee State University, Murfreesboro, TN, 37132, USA.
| | - Geun Eog Ji
- Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University, Seoul, 08826, South Korea. .,Research Center, BIFIDO Co., Ltd., Hongcheon, 25117, South Korea.
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Biogenic amine and fermentation metabolite production assessments of Lactobacillus plantarum isolates for naturally fermented pickles. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.08.067] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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16
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Lim JH, Yoon SM, Tan PL, Yang S, Kim SH, Park HJ. Probiotic Properties of Lactobacillus Plantarum LRCC5193, a Plant-Origin Lactic Acid Bacterium Isolated from Kimchi and Its Use in Chocolates. J Food Sci 2018; 83:2802-2811. [PMID: 30325520 DOI: 10.1111/1750-3841.14364] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2018] [Revised: 08/22/2018] [Accepted: 08/31/2018] [Indexed: 01/19/2023]
Abstract
This study involves an investigation of the probiotic properties of lactic acid bacteria isolated from Kimchi, and their potential applications in chocolate. Lactobacillus plantarum-LRCC5193 (LP-LRCC5193) demonstrated a significantly higher degree of heat, acid, and bile acid tolerance compared to other Kimchi isolates. The intestinal adhesion assay also revealed that 84.2 log percentage of LP-LRCC5193 adhered to the Caco-2 cells after 2 h of incubation. Furthermore, the lyophilized LP-LRCC5193 maintained 92.9 log percentage and 97.2 log percentage survival rate within artificial stomach juice (pH 2.5, pepsin 0.04%) and artificial intestinal juice (oxgall 0.5%, trypsin 0.04%, and pancreatin 0.04%), respectively. Meanwhile, we also found that lyophilized LP-LRCC5193 incorporated in chocolate exhibited significantly higher survivability than lyophilized LP-LRCC5193 in both artificial gastric and intestinal juice under 1 to 3 hr incubation, where the survivability was within the range of 96.3 to 98.5 log percentage, and 98.8 to 98.9 log percentage, respectively. A 6-month storage test further revealed that LP-LRCC5193 demonstrated higher stability than the lyophilized LP-LRCC5103 in 3 different temperature ranges, where the final survival rates were 97.2 log percentage (20 °C), 89.2 log percentage (33 °C), and 94.4 log percentage (15 to 30 °C/wk). Altogether, our data suggest that chocolate can be used as a tasty delivery vehicle for delivering putative probiotic strain, LP-LRCC5193 to the gastrointestinal tract. PRACTICAL APPLICATION: Lactobacillus plantarum LRCC5193 (LP-LRCC5193) isolated from Kimchi demonstrated high stability under gastrointestinal environmental stresses and good adhesion to the intestinal epithelial cells in vitro. In addition, LP-LRCC5193 containing chocolates remained highly stable after storage at room temperature for 6 months. Chocolate containing LP-LRCC5193 can thus be considered a promising probiotic delivery system.
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Affiliation(s)
- Jung-Hoon Lim
- College of Life Sciences and Biotechnology, Korea Univ., Seoul, 02841, Republic of Korea.,Lotte R&D Center, 201, Magokjungang-ro, Gangseo-gu, Seoul, 07594, Republic of Korea
| | - Seok-Min Yoon
- Lotte R&D Center, 201, Magokjungang-ro, Gangseo-gu, Seoul, 07594, Republic of Korea
| | - Pei-Lei Tan
- College of Life Sciences and Biotechnology, Korea Univ., Seoul, 02841, Republic of Korea
| | - Siyoung Yang
- Lotte R&D Center, 201, Magokjungang-ro, Gangseo-gu, Seoul, 07594, Republic of Korea
| | - Sae-Hun Kim
- College of Life Sciences and Biotechnology, Korea Univ., Seoul, 02841, Republic of Korea
| | - Hyun-Jin Park
- College of Life Sciences and Biotechnology, Korea Univ., Seoul, 02841, Republic of Korea
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Bajpai VK, Rather IA, Majumder R, Alshammari FH, Nam GJ, Park YH. Characterization and Antibacterial Mode of Action of Lactic Acid BacteriumLeuconostoc mesenteroidesHJ69 from Kimchi. J Food Biochem 2016. [DOI: 10.1111/jfbc.12290] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Vivek K. Bajpai
- Department of Applied Microbiology and Biotechnology; School of Biotechnology, Yeungnam University; Gyeongsan Gyeongbuk 712-749 Republic of Korea
| | - Irfan Ahmad Rather
- Department of Applied Microbiology and Biotechnology; School of Biotechnology, Yeungnam University; Gyeongsan Gyeongbuk 712-749 Republic of Korea
| | - Rajib Majumder
- Department of Applied Microbiology and Biotechnology; School of Biotechnology, Yeungnam University; Gyeongsan Gyeongbuk 712-749 Republic of Korea
| | - Fanar Hamad Alshammari
- Department of Applied Microbiology and Biotechnology; School of Biotechnology, Yeungnam University; Gyeongsan Gyeongbuk 712-749 Republic of Korea
| | - Gyeong-Jun Nam
- Department of Applied Microbiology and Biotechnology; School of Biotechnology, Yeungnam University; Gyeongsan Gyeongbuk 712-749 Republic of Korea
| | - Yong-Ha Park
- Department of Applied Microbiology and Biotechnology; School of Biotechnology, Yeungnam University; Gyeongsan Gyeongbuk 712-749 Republic of Korea
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Liang H, Zhang A, Wu Z, Liu C, Zhang W. Characterization of Microbial Community during the Fermentation of Chinese Homemade paocai, a Traditional Fermented Vegetable Food. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2016. [DOI: 10.3136/fstr.22.467] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Huipeng Liang
- College of Light Industry, Textile and Food Engineering, Sichuan University
| | - An Zhang
- College of Light Industry, Textile and Food Engineering, Sichuan University
| | - Zhengyun Wu
- College of Light Industry, Textile and Food Engineering, Sichuan University
| | - Chaolan Liu
- Chengdu University, Sichuan Industrial Institute of Antibiotics
| | - Wenxue Zhang
- College of Light Industry, Textile and Food Engineering, Sichuan University
- School of Liquor-Making Engineering, Sichuan University Jinjiang College
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19
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Effects of Lactobacillus brevis preparation on growth performance, fecal microflora and serum profile in weaned pigs. Livest Sci 2015. [DOI: 10.1016/j.livsci.2015.06.002] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Kaltsa A, Papaliaga D, Papaioannou E, Kotzekidou P. Characteristics of oleuropeinolytic strains of Lactobacillus plantarum group and influence on phenolic compounds in table olives elaborated under reduced salt conditions. Food Microbiol 2015; 48:58-62. [DOI: 10.1016/j.fm.2014.10.016] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2014] [Revised: 10/02/2014] [Accepted: 10/22/2014] [Indexed: 11/26/2022]
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21
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Ng’ong’ola-Manani TA, Wicklund T, Mwangwela AM, Østlie HM. Identification and Characterization of Lactic Acid Bacteria Involved in Natural and Lactic Acid Bacterial Fermentations of Pastes of Soybeans and Soybean-Maize Blends Using Culture-Dependent Techniques and Denaturing Gradient Gel Electrophoresis. FOOD BIOTECHNOL 2015. [DOI: 10.1080/08905436.2014.996894] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Autochthonous starter culture selection to keep traditions in the manufacture of dry sausages alive. ANN MICROBIOL 2014. [DOI: 10.1007/s13213-014-1010-0] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022] Open
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23
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Bağder Elmacı S, Tokatlı M, Dursun D, Özçelik F, Şanlıbaba P. Phenotypic and genotypic identification of lactic acid bacteria isolated from traditional pickles of the Çubuk region in Turkey. Folia Microbiol (Praha) 2014; 60:241-51. [PMID: 25404550 DOI: 10.1007/s12223-014-0363-x] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2014] [Accepted: 11/03/2014] [Indexed: 10/24/2022]
Abstract
A total of 152 lactic acid bacteria (LAB) were isolated from pickles produced in the Ankara-Çubuk region. These isolates were clustered into eight groups on the basis of their phenotypic characteristics including cell morphology, CO2 production from glucose, growth at 10 and 45 °C, growth in 6.5 % NaCl, and growth at pH 9.6. API 50 CH carbohydrate fermentation test, 16S ribosomal RNA (rRNA) sequence analysis, and sodium dodecyl sulfate-acrylamide gel electrophoresis (SDS-PAGE) whole-cell protein profile analysis were also performed for precise identification of the isolates at the species level. Molecular identification revealed that the most prevalent LAB species involved in pickle fermentation were Pediococcus ethanolidurans (46 isolates, 30.3 %), Lactobacillus brevis (37 isolates, 24.3 %), Lactobacillus plantarum (37 isolates, 24.3 %), and Lactobacillus buchneri (15 isolates, 9.9 %). Other LAB were found in minor frequencies such as Pediococcus parvulus (8 isolates, 5.3 %), Lactobacillus namurensis (6 isolates, 3.9 %), Lactobacillus diolivorans (1 isolate, 0.7 %), Lactobacillus parabrevis (1 isolate, 0.7 %), and Enterococcus casseliflavus (1 isolate, 0.7 %). When results of phenotypic and genotypic identification methods were compared, differences in the species distribution of LAB associated with pickles were defined between the API and the 16S rRNA sequencing. The API 50 CHL test coincided with the 16S rRNA results in 71 out of the 152 tested isolates, indicating that API gave unreliable identification results. A clear correlation could not be found between the results of whole-cell SDS profiles and 16S rRNA sequencing. Therefore, molecular characterization by 16S rRNA sequencing was considered to be the most reliable method for identifying isolates. The results presented in this work provide insight in to the LAB population associated with traditional Çubuk pickles and constitute a LAB strain resource for further studies involving the development of starter cultures.
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Affiliation(s)
- Simel Bağder Elmacı
- Faculty of Engineering, Department of Food Engineering, Ankara University, Ankara, Turkey,
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24
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Bleve G, Tufariello M, Durante M, Perbellini E, Ramires FA, Grieco F, Cappello MS, De Domenico S, Mita G, Tasioula-Margari M, Logrieco AF. Physico-chemical and microbiological characterization of spontaneous fermentation of Cellina di Nardò and Leccino table olives. Front Microbiol 2014; 5:570. [PMID: 25389422 PMCID: PMC4211558 DOI: 10.3389/fmicb.2014.00570] [Citation(s) in RCA: 47] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2014] [Accepted: 10/09/2014] [Indexed: 11/13/2022] Open
Abstract
Table olives are one of the most important traditional fermented vegetables in Europe and their world consumption is constantly increasing. In the Greek style, table olives are obtained by spontaneous fermentations, without any chemical debittering treatment. Evolution of sugars, organic acids, alcohols, mono, and polyphenol compounds and volatile compounds associated with the fermentative metabolism of yeasts and bacteria throughout the natural fermentation process of the two Italian olive cultivars Cellina di Nardò and Leccino were determined. A protocol was developed and applied aimed at the technological characterization of lactic acid bacteria (LAB) and yeast strains as possible candidate autochthonous starters for table olive fermentation from Cellina di Nardò and Leccino cultivars. The study of the main physic-chemical parameters and volatile compounds during fermentation helped to determine chemical descriptors that may be suitable for monitoring olive fermentation. In both the analyzed table olive cultivars, aldehydes proved to be closely related to the first stage of fermentation (30 days), while higher alcohols (2-methyl-1-propanol; 3-methyl-1-butanol), styrene, and o-cymene were associated with the middle stage of fermentation (90 days) and acetate esters with the final step of olive fermentation (180 days).
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Affiliation(s)
- Gianluca Bleve
- Unità Operativa di Lecce, Consiglio Nazionale delle Ricerche - Istituto di Scienze delle Produzioni Alimentari Lecce, Italy
| | - Maria Tufariello
- Unità Operativa di Lecce, Consiglio Nazionale delle Ricerche - Istituto di Scienze delle Produzioni Alimentari Lecce, Italy
| | - Miriana Durante
- Unità Operativa di Lecce, Consiglio Nazionale delle Ricerche - Istituto di Scienze delle Produzioni Alimentari Lecce, Italy
| | | | - Francesca A Ramires
- Unità Operativa di Lecce, Consiglio Nazionale delle Ricerche - Istituto di Scienze delle Produzioni Alimentari Lecce, Italy
| | - Francesco Grieco
- Unità Operativa di Lecce, Consiglio Nazionale delle Ricerche - Istituto di Scienze delle Produzioni Alimentari Lecce, Italy
| | - Maria S Cappello
- Unità Operativa di Lecce, Consiglio Nazionale delle Ricerche - Istituto di Scienze delle Produzioni Alimentari Lecce, Italy
| | - Stefania De Domenico
- Unità Operativa di Lecce, Consiglio Nazionale delle Ricerche - Istituto di Scienze delle Produzioni Alimentari Lecce, Italy
| | - Giovanni Mita
- Unità Operativa di Lecce, Consiglio Nazionale delle Ricerche - Istituto di Scienze delle Produzioni Alimentari Lecce, Italy
| | - Maria Tasioula-Margari
- Department of Chemistry, Section of Food Chemistry, University of Ioannina Ioannina, Greece
| | - Antonio F Logrieco
- Consiglio Nazionale delle Ricerche- Istituto di Scienze delle Produzioni Alimentari Bari, Italy
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25
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Paramithiotis S, Kouretas K, Drosinos EH. Effect of ripening stage on the development of the microbial community during spontaneous fermentation of green tomatoes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:1600-1606. [PMID: 24284907 DOI: 10.1002/jsfa.6464] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/14/2013] [Revised: 10/24/2013] [Accepted: 10/31/2013] [Indexed: 06/02/2023]
Abstract
BACKGROUND Spontaneous fermentation of plant-derived material is mainly performed on a small scale, with the exception of fermented olives, cucumbers, sauerkraut and kimchi, which have met worldwide commercial significance. RESULTS This study of spontaneous fermentation of green tomatoes at different stages of ripening revealed a significant effect on the growth kinetics of lactic acid bacteria and the final pH value. Leuconostoc mesenteroides dominated spontaneous fermentation when the initial pH value ranged from 3.8 to 4.8 whereas at higher pH values (4.9-5.4) it co-dominated with Leu. citreum and Lactobacillus casei. Application of RAPD-PCR and rep-PCR allowed differentiation at sub-species level, suggesting a microbial succession at that level accompanying the respective at species level. CONCLUSION Ripening stage affected the development of the micro-ecosystem through the growth of lactic acid bacteria and concomitant pH value reduction; however, the outcome of the fermentation was only marginally different.
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Affiliation(s)
- Spiros Paramithiotis
- Laboratory of Food Quality Control and Hygiene, Department of Food Science and Technology, Agricultural University of Athens, Iera Odos 75, GR-118 55, Athens, Greece
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26
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Microbial population dynamics during spontaneous fermentation of Asparagus officinalis L. young sprouts. Eur Food Res Technol 2014. [DOI: 10.1007/s00217-014-2222-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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27
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Badwaik LS, Borah PK, Borah K, Das AJ, Deka SC, Sharma HK. Influence of Fermentation on Nutritional Compositions, Antioxidant Activity, Total Phenolic and Microbial Load of Bamboo Shoot. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2014. [DOI: 10.3136/fstr.20.255] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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28
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Cheng L, Luo J, Li P, Yu H, Huang J, Luo L. Microbial diversity and flavor formation in onion fermentation. Food Funct 2014; 5:2338-47. [DOI: 10.1039/c4fo00196f] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The fermentation of onions is not well understood. In this work, we focused on the analysis of microbial diversity and flavor formation in onion fermentation with indigenous flora (without starter cultures). Two different methods were used to establish the relationship between the microbes and the production of flavor. A link was made between the substrates, metabolites, and the microbes identified.
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Affiliation(s)
- Lili Cheng
- School of Bioscience and Bioengineering
- South China University of Technology
- Guangzhou, P. R. China
| | - Jianfei Luo
- School of Bioscience and Bioengineering
- South China University of Technology
- Guangzhou, P. R. China
| | - Pan Li
- School of Bioscience and Bioengineering
- South China University of Technology
- Guangzhou, P. R. China
| | - Hang Yu
- School of Bioscience and Bioengineering
- South China University of Technology
- Guangzhou, P. R. China
| | - Jianfei Huang
- School of Bioscience and Bioengineering
- South China University of Technology
- Guangzhou, P. R. China
| | - Lixin Luo
- School of Bioscience and Bioengineering
- South China University of Technology
- Guangzhou, P. R. China
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Lojková L, Vranová V, Rejšek K, Formánek P. Natural Occurrence of Enantiomers of Organic Compounds Versus Phytoremediations: Should Research on Phytoremediations Be Revisited? A Mini-review. Chirality 2013; 26:1-20. [DOI: 10.1002/chir.22255] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2013] [Revised: 06/19/2013] [Accepted: 08/28/2013] [Indexed: 11/05/2022]
Affiliation(s)
- Lea Lojková
- Mendel University in Brno; Faculty of Agriculture, Department of Chemistry and Biochemistry; Brno Czech Republic
| | - Valerie Vranová
- Mendel University in Brno; Faculty of Forestry and Wood Technology, Department of Geology and Soil Science, Brno; Czech Republic
| | - Klement Rejšek
- Mendel University in Brno; Faculty of Forestry and Wood Technology, Department of Geology and Soil Science, Brno; Czech Republic
| | - Pavel Formánek
- Mendel University in Brno; Faculty of Forestry and Wood Technology, Department of Geology and Soil Science, Brno; Czech Republic
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30
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Wouters D, Grosu-Tudor S, Zamfir M, De Vuyst L. Applicability of Lactobacillus plantarum IMDO 788 as a starter culture to control vegetable fermentations. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:3352-3361. [PMID: 23605727 DOI: 10.1002/jsfa.6184] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/16/2012] [Revised: 04/09/2013] [Accepted: 04/19/2013] [Indexed: 06/02/2023]
Abstract
BACKGROUND Fermentation of vegetables and fruits is a traditional preservation technique, e.g. in Eastern Europe. Although usually spontaneous fermentation processes are applied, the addition of lactic acid bacteria (LAB) starter cultures could accelerate processing and improve the consistency and quality of the end-products. RESULTS The application of Lactobacillus plantarum IMDO 788 as a starter culture strain for cauliflower and mixed vegetable fermentations resulted in accelerated acidification as compared with the spontaneous fermentations. The strain dominated the background microbiota throughout the process, whereas the spontaneous fermentations were characterised by widely variable species diversity. During the spontaneous fermentations, almost all carbohydrates were converted into lactic acid, ethanol, mannitol and acetic acid, indicating the participation of both heterofermentative and homofermentative LAB species. During the starter culture-added fermentations, residual carbohydrates were found and lactic acid and ethanol were the main end-metabolites. Vegetable-associated aromas, ethyl acetate and isoamyl acetate were produced during all fermentations. The high concentration of ethanol and the production of ethyl acetate and isoamyl acetate suggested the involvement of yeasts during all fermentations. CONCLUSION Lactobacillus plantarum IMDO 788 was an adequate starter culture strain for vegetable fermentations, prevailing over endogenous LAB communities. Further optimisation of the starter culture formulation is necessary to avoid yeast growth.
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Affiliation(s)
- Dorrit Wouters
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Department of Bioengineering Sciences, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050, Brussels, Belgium
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31
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Wouters D, Bernaert N, Anno N, Van Droogenbroeck B, De Loose M, Van Bockstaele E, De Vuyst L. Application' and validation of autochthonous lactic acid bacteria starter cultures for controlled leek fermentations and their influence on the antioxidant properties of leek. Int J Food Microbiol 2013; 165:121-33. [DOI: 10.1016/j.ijfoodmicro.2013.04.016] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2012] [Revised: 03/22/2013] [Accepted: 04/14/2013] [Indexed: 01/18/2023]
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32
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Baranska A, Tigchelaar E, Smolinska A, Dallinga JW, Moonen EJC, Dekens JAM, Wijmenga C, Zhernakova A, van Schooten FJ. Profile of volatile organic compounds in exhaled breath changes as a result of gluten-free diet. J Breath Res 2013; 7:037104. [DOI: 10.1088/1752-7155/7/3/037104] [Citation(s) in RCA: 62] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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33
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Wouters D, Bernaert N, Conjaerts W, Van Droogenbroeck B, De Loose M, De Vuyst L. Species diversity, community dynamics, and metabolite kinetics of spontaneous leek fermentations. Food Microbiol 2013. [DOI: 10.1016/j.fm.2012.09.016] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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34
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Wouters D, Grosu-Tudor S, Zamfir M, De Vuyst L. Bacterial community dynamics, lactic acid bacteria species diversity and metabolite kinetics of traditional Romanian vegetable fermentations. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:749-760. [PMID: 22806635 DOI: 10.1002/jsfa.5788] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/22/2012] [Revised: 06/01/2012] [Accepted: 06/01/2012] [Indexed: 06/01/2023]
Abstract
BACKGROUND Artisanal vegetable fermentations are very popular in Eastern European countries. Fresh vegetables undergo a spontaneous fermentation in the presence of salt, which is mainly carried out by lactic acid bacteria (LAB). RESULTS Culture-dependent and culture-independent analyses of end-samples of various spontaneous vegetable fermentations carried out in houses of the Chiodju region (central Romania) revealed Lactobacillus plantarum and Lactobacillus brevis as the most frequently isolated LAB species. Leuconostoc mesenteroides and Leuconostoc citreum were also found. Furthermore, the community dynamics of spontaneous cauliflower and mixed-vegetable (green tomatoes, carrots and cauliflower) fermentations revealed three steps: an initial phase characterised by the presence of Enterobacteriaceae and a wide LAB species diversity, encompassing Weissella species; a second phase from day 3 onwards wherein L. citreum and Lb. brevis occurred; and a final phase characterised by the prevalence of Lb. brevis and Lb. plantarum. Metabolite target analysis revealed that glucose and fructose were mostly depleted at the end of fermentation. The main products of carbohydrate metabolism were lactic acid, acetic acid, ethanol and small amounts of mannitol, indicating heterolactate fermentation. CONCLUSION Given their prevalence at the end of vegetable fermentations, Lb. brevis and Lb. plantarum appear to be good candidate starter cultures for controlled vegetable fermentation processes.
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Affiliation(s)
- Dorrit Wouters
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Department of Bioengineering Sciences, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
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35
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Yeast biota associated to naturally fermented table olives from different Italian cultivars. Int J Food Microbiol 2013; 161:203-8. [DOI: 10.1016/j.ijfoodmicro.2012.12.011] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2012] [Revised: 11/27/2012] [Accepted: 12/06/2012] [Indexed: 11/21/2022]
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36
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Characterization of the microbial flora from a traditional Greek fermented sausage. Meat Sci 2012; 69:307-17. [PMID: 22062823 DOI: 10.1016/j.meatsci.2004.07.012] [Citation(s) in RCA: 125] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2004] [Revised: 07/23/2004] [Accepted: 07/30/2004] [Indexed: 11/23/2022]
Abstract
The microbial flora of naturally fermented sausages was studied. Lactic acid bacteria were the dominant species at the end of fermentation in all 3 batches (ca. 10(8) cfu g(-1)). Enterobacteria, Pseudomonas, yeasts and aerobic spore-formers decreased during fermentation and the ripening process and were below the detection limit in the end product. Enterococci exceeded 10(4)-10(5) cfu g(-1) during fermentation and remained constant at this level during ripening. Gram-positive, catalase-positive cocci exceeded 10(5) cfu g(-1), except for batch 1, during the first days of fermentation and then decreased until the end of ripening (10(2)-10(4) cfu g(-1)). No pathogenic staphylococci, sulfite reducing clostridia or Salmonella spp. were detected. Listeria spp. occurred in the first days of fermentation but were eliminated by the end of whole process in all batches. Identification showed that the majority of lactobacilli isolated from MRS agar strains were assigned to the species of Lactobacillus plantarum and Lb. plantarum/pentosus. All the isolated strains from the mannitol salt agar belonged to the genus of Staphylococcus. The predominant species were Staphylococcus saprophyticus, Staphylococcus xylosus and Staphylococcus simulans. The tests used to characterize the lactic acid bacteria and staphylococci as well as their distribution on the three batches were also discussed.
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37
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Exploitation of vegetables and fruits through lactic acid fermentation. Food Microbiol 2012; 33:1-10. [PMID: 23122495 DOI: 10.1016/j.fm.2012.09.003] [Citation(s) in RCA: 341] [Impact Index Per Article: 28.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2012] [Revised: 09/05/2012] [Accepted: 09/07/2012] [Indexed: 11/22/2022]
Abstract
Lactic acid fermentation represents the easiest and the most suitable way for increasing the daily consumption of fresh-like vegetables and fruits. Literature data are accumulating, and this review aims at describing the main features of the lactic acid bacteria to be used for fermentation. Lactic acid bacteria are a small part of the autochthonous microbiota of vegetables and fruits. The diversity of the microbiota markedly depends on the intrinsic and extrinsic parameters of the plant matrix. Notwithstanding the reliable value of the spontaneous fermentation to stabilize and preserve raw vegetables and fruits, a number of factors are in favour of using selected starters. Two main options may be pursued for the controlled lactic acid fermentation of vegetables and fruits: the use of commercial/allochthonous and the use of autochthonous starters. Several evidences were described in favour of the use of selected autochthonous starters, which are tailored for the specific plant matrix. Pro-technological, sensory and nutritional criteria for selecting starters were reported as well as several functional properties, which were recently ascribed to autochthonous lactic acid bacteria. The main features of the protocols used for the manufacture of traditional, emerging and innovative fermented vegetables and fruits were reviewed. Tailored lactic acid bacteria starters completely exploit the potential of vegetables and fruits, which enhances the hygiene, sensory, nutritional and shelf life properties.
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Tofalo R, Schirone M, Perpetuini G, Angelozzi G, Suzzi G, Corsetti A. Microbiological and chemical profiles of naturally fermented table olives and brines from different Italian cultivars. Antonie van Leeuwenhoek 2012; 102:121-31. [PMID: 22430765 DOI: 10.1007/s10482-012-9719-x] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/29/2011] [Accepted: 03/02/2012] [Indexed: 01/18/2023]
Abstract
Six naturally fermented (Greek-style) table olives of cultivars Itrana, Peranzana, Cellina di Nardò, Nocellara del Belice and Bella di Cerignola, as well as their corresponding brines, were studied by a combined strategy consisting of chemical, microbiological and molecular analyses. In particular, organic acids, sugars, polyphenols, fatty acids, biogenic amines and cultivable microbiota were detected by standard methods. Moreover, tyramine and histamine producing bacteria were evaluated by an original approach consisting of Reverse-Transcription (RT)-qPCR. At the end of the fermentation process, mesophilic lactobacilli and yeasts in brine represented the dominating biota, ranging from 6.25 to 7.84 log CFU/ml and from 6.5 to 7.56 log CFU/ml, respectively. Enterobacteriaceae and pathogens were undetectable in all the samples. In general, table olive preparations differed in chemical composition. In particular, C16:0 and C18:2c9,12 concentrations ranged from 9.9 to 18.8 % and from 5.4 to 15.4 % of total fatty acids, respectively. The main fatty acid detected was C18:1c9 while CLAc9, t11 was present only in traces. Polyphenol concentrations greatly differentiated the final product, depending on the cultivar. A low quantity of biogenic amines was found in some samples and biogenic amines producing bacteria were rapidly detectable by RT-qPCR.
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Affiliation(s)
- Rosanna Tofalo
- Dipartimento di Scienze degli Alimenti, Università degli Studi di Teramo, Via C.R. Lerici 1, 64023, Mosciano Sant'Angelo, Teramo, Italy
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Szabo NJ, Dolan LC, Burdock GA, Shibano T, Sato SI, Suzuki H, Uesugi T, Yamahira S, Toba M, Ueno H. Safety evaluation of Lactobacillus pentosus strain b240. Food Chem Toxicol 2011; 49:251-8. [DOI: 10.1016/j.fct.2010.10.027] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2010] [Revised: 09/23/2010] [Accepted: 10/31/2010] [Indexed: 11/26/2022]
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Marroki A, Zúñiga M, Kihal M, Pérez- Martínez G. Characterization of Lactobacillus from Algerian Goat'S Milk Based on Phenotypic, 16S rDNA Sequencing and their Technological Properties. Braz J Microbiol 2011; 42:158-71. [PMID: 24031617 PMCID: PMC3768930 DOI: 10.1590/s1517-83822011000100020] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2010] [Revised: 02/24/2010] [Accepted: 08/01/2010] [Indexed: 11/22/2022] Open
Abstract
Nineteen strains of Lactobacillus isolated from goat's milk from farms in north-west of Algeria were characterized. Isolates were identified by phenotypic, physiological and genotypic methods and some of their important technological properties were studied. Phenotypic characterization was carried out by studying physiological, morphological characteristics and carbohydrate fermentation patterns using API 50 CHL system. Isolates were also characterized by partial 16S rDNA sequencing. Results obtained with phenotypic methods were correlated with the genotypic characterization and 13 isolates were identified as L. plantarum, two isolates as L. rhamnosus and one isolate as L. fermentum. Three isolates identified as L. plantarum by phenotypic characterization were found to be L. pentosus by the genotypic method. A large diversity in technological properties (acid production in skim milk, exopolysaccharide production, aminopeptidase activity, antibacterial activity and antibiotic susceptibility) was observed. Based on these results, two strains of L. plantarum (LbMS16 and LbMS21) and one strain of L. rhamnosus (LbMF25) have been tentatively selected for use as starter cultures in the manufacture of artisanal fermented dairy products in Algeria.
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Affiliation(s)
- Ahmed Marroki
- Laboratory of Applied Microbiology, Department of Biotechnology (IGMO), University of Oran Es-Sénia, Oran, 31100 , Algeria
| | - Manuel Zúñiga
- Department of Biotechnology, Instituto de Agroquímica y Tecnología de los Alimentos (C.S.I.C), polígono de la Coma s/n, Burjassot (Valencia), Spain
| | - Mabrouk Kihal
- Laboratory of Applied Microbiology, Department of Biology, University of Oran Es-Sénia, Oran, Algeria
| | - Gaspar Pérez- Martínez
- Department of Biotechnology, Instituto de Agroquímica y Tecnología de los Alimentos (C.S.I.C), polígono de la Coma s/n, Burjassot (Valencia), Spain
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41
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pH and dose-dependent effects of quercetin on the fermentation capacity of Lactobacillus plantarum. Lebensm Wiss Technol 2010. [DOI: 10.1016/j.lwt.2010.01.028] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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42
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Curiel JA, Rodríguez H, Landete JM, de las Rivas B, Muñoz R. Ability of Lactobacillus brevis strains to degrade food phenolic acids. Food Chem 2010. [DOI: 10.1016/j.foodchem.2009.10.012] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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43
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Landete JM, Rodríguez H, Curiel JA, de las Rivas B, Mancheño JM, Muñoz R. Gene cloning, expression, and characterization of phenolic acid decarboxylase from Lactobacillus brevis RM84. J Ind Microbiol Biotechnol 2010; 37:617-24. [DOI: 10.1007/s10295-010-0709-6] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2009] [Accepted: 03/04/2010] [Indexed: 11/30/2022]
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Karasu N, Şimşek Ö, Çon AH. Technological and probiotic characteristics of Lactobacillus plantarum strains isolated from traditionally produced fermented vegetables. ANN MICROBIOL 2010. [DOI: 10.1007/s13213-010-0031-6] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022] Open
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45
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Yakabe T, Moore EL, Yokota S, Sui H, Nobuta Y, Fukao M, Palmer H, Yajima N. Safety assessment of Lactobacillus brevis KB290 as a probiotic strain. Food Chem Toxicol 2009; 47:2450-3. [PMID: 19583990 DOI: 10.1016/j.fct.2009.07.001] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2008] [Revised: 06/18/2009] [Accepted: 07/02/2009] [Indexed: 12/29/2022]
Abstract
Lactobacillus brevis KB290 (KB290), a plant-derived probiotic lactic acid bacterium, reportedly improves gut health and stimulates immune function. Here we extensively investigated the geno-, acute, subacute, and subchronic toxicity of KB290 and its bacterial translocation potential. KB290 was non-mutagenic in the bacterial reverse mutation assay by the preincubation method. In the single oral dose toxicity test, KB290 at 10(9) cfu/ml was nontoxic at maximum capacity (20 ml/kg). When 10(8), 10(9), or 10(10) cfu/kg was administered daily to rats by gavage for 2 weeks (subacute assay), we observed no clear treatment-related effect and no evidence of bacterial translocation from the gastrointestinal tract. When it was administered for 13 weeks (subchronic assay), we again observed no clear treatment-related effect and no significant toxicological effect. Based on those results, we consider 10(10) cfu/kg per day, the highest dose tested, to be the no observed adverse effect level (NOAEL). These results suggest that KB290 is safe for human consumption.
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Affiliation(s)
- T Yakabe
- Research Institute, Kagome Co, Ltd, Tochigi, Japan.
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Di Cagno R, Surico RF, Minervini G, De Angelis M, Rizzello CG, Gobbetti M. Use of autochthonous starters to ferment red and yellow peppers (Capsicum annum L.) to be stored at room temperature. Int J Food Microbiol 2009; 130:108-16. [DOI: 10.1016/j.ijfoodmicro.2009.01.019] [Citation(s) in RCA: 43] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2008] [Revised: 01/13/2009] [Accepted: 01/14/2009] [Indexed: 10/21/2022]
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47
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El Malti J, Amarouch H. Microbial and Physicochemical Characterization of the Horse Meat in Fermented Sausage. FOOD BIOTECHNOL 2008. [DOI: 10.1080/08905430802262830] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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48
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EL MALTI JAZILA, AMAROUCH HAMID. PROTECTIVE CULTURES USED FOR THE BIOPRESERVATION OF HORSE MEAT FERMENTED SAUSAGE: MICROBIAL AND PHYSICOCHEMICAL CHARACTERIZATION. J Food Saf 2008. [DOI: 10.1111/j.1745-4565.2007.00102.x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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49
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MALTI JAZILAEL, AMAROUCH HAMID. MICROBIOLOGICAL AND PHYSICOCHEMICAL CHARACTERIZATION OF NATURAL FERMENTED CAMEL MEAT SAUSAGE. J FOOD PROCESS PRES 2008. [DOI: 10.1111/j.1745-4549.2007.00172.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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50
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Seseña S, Palop M. An ecological study of lactic acid bacteria from Almagro eggplant fermentation brines. J Appl Microbiol 2007; 103:1553-61. [DOI: 10.1111/j.1365-2672.2007.03387.x] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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