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Joishy TK, Bhattacharya A, Singh CT, Mukherjee AK, Khan MR. Probiotic and anti-inflammatory properties of Lactiplantibacillus plantarum MKTJ24 isolated from an artisanal fermented fish of North-east India. N Biotechnol 2024; 83:121-132. [PMID: 39111568 DOI: 10.1016/j.nbt.2024.07.005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2024] [Revised: 07/21/2024] [Accepted: 07/27/2024] [Indexed: 08/13/2024]
Abstract
The study aimed to isolate and characterize lactic acid bacteria from various traditional fermented fish products from North East India, including Xindol, Hentak, and Ngari, which hold significant dietary importance for the indigenous tribes. Additionally, the study sought to examine their untargeted metabolomic profiles. A total of 43 strains of Bacillus, Priestia, Staphylococcus, Pediococcus, and Lactiplantibacillus were isolated, characterized by 16 S rRNA gene and tested for probiotic properties. Five strains passed pH and bile salt tests with strain dependent antimicrobial activity, which exhibited moderate autoaggregation and hydrophobicity properties. Lactiplantibacillus plantarum MKTJ24 exhibited the highest hydrophobicity (42 %), which was further confirmed by adhesion assay in HT-29 cell lines (100 %). Lactiplantibacillus plantarum MKTJ24 treatment in LPS-stimulated HT-29 cells up-regulated expression of mucin genes compared to LPS-treated cells. Treatment of RAW 264.7 cells with Lactiplantibacillus plantarum MKTJ24 decreased LPS-induced reactive oxygen species (ROS) and nitric oxide (NO) productions. Further, genome analysis of Lactiplantibacillus plantarum MKTJ24 revealed the presence of several probiotic markers and immunomodulatory genes. The genome was found to harbor plantaricin operon involved in bacteriocin production. A pangenome analysis using all the publicly available L. plantarum genomes specifically isolated from fermented fish products identified 120 unique genes in Lactiplantibacillus plantarum MKTJ24. Metabolomic analysis indicated dominance of ascorbic acids, pentafluropropionate, cyclopropaneacetic acid, florobenzylamine, and furanone in Xindol. This study suggests that Lactiplantibacillus plantarum MKTJ24 has potential probiotic and immunomodulatory properties that could be used in processing traditional fermented fish products on an industrial scale to improve their quality and enhance functional properties.
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Affiliation(s)
- Tulsi K Joishy
- Molecular Biology and Microbial Biotechnology Laboratory, Life Sciences Division, Institute of Advanced Study in Science and Technology (IASST), Guwahati, Assam, India
| | - Anupam Bhattacharya
- Molecular Biology and Microbial Biotechnology Laboratory, Life Sciences Division, Institute of Advanced Study in Science and Technology (IASST), Guwahati, Assam, India
| | - Chingtham Thanil Singh
- Molecular Biology and Microbial Biotechnology Laboratory, Life Sciences Division, Institute of Advanced Study in Science and Technology (IASST), Guwahati, Assam, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad-202002, India
| | - Ashis K Mukherjee
- Microbial Biotechnology and Protein Research Laboratory, Life Sciences Division, Institute of Advanced Study in Science and Technology (IASST), Guwahati, Assam, India
| | - Mojibur R Khan
- Molecular Biology and Microbial Biotechnology Laboratory, Life Sciences Division, Institute of Advanced Study in Science and Technology (IASST), Guwahati, Assam, India.
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Cai Z, Guo Y, Zheng Q, Liu Z, Zhong G, Zeng L, Huang M, Pan D, Wu Z. Screening of a potential probiotic Lactiplantibacillus plantarum NUC08 and its synergistic effects with yogurt starter. J Dairy Sci 2024; 107:2760-2773. [PMID: 38135047 DOI: 10.3168/jds.2023-24113] [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: 08/22/2023] [Accepted: 11/26/2023] [Indexed: 12/24/2023]
Abstract
This study aims to identify lactic acid bacteria (LAB) isolates possessing physiological characteristics suitable for use as probiotics in yogurt fermentation. Following acid and bile salt tolerance tests, Lactiplantibacillus plantarum (NUC08 and NUC101), Lacticaseibacillus rhamnosus (NUC55 and NUC201), and Lacticaseibacillus paracasei (NUC159, NUC216, and NUC351) were shortlisted based on intraspecies distribution for further evaluation. Their physiological probiotic properties, including transit tolerance, adhesion, autoaggregation, surface hydrophobicity, biofilm formation, and antibacterial activity, were assessed. Principal component analysis indicated that Lactiplantibacillus plantarum NUC08 was the preferred choice among the evaluated strains. Subsequent investigations revealed that co-culturing Lactiplantibacillus plantarum NUC08 with 2 yogurt starter strains resulted in a cooperative and synergistic effect, enhancing the growth of mixed strains and increasing their tolerance to simulated gastric and intestinal conditions. Additionally, when Vibrio harveyi bioluminescent reporter strain was used, the 3 cocultured strains cooperated to induce the activity of a quorum sensing (QS) molecule autoinducer-2 (AI-2), hinting a potential connection between phenotypic traits and QS in the cocultured strains. Importantly, LAB viable counts were significantly higher in yogurt co-fermented with Lactiplantibacillus plantarum NUC08, consistently throughout the storage period. In conclusion, the study demonstrates that the probiotic strain Lactiplantibacillus plantarum NUC08 can be employed in synergy with yogurt starter strains, affirming its potential for use in the development of functional fermented dairy products.
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Affiliation(s)
- Zhendong Cai
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, 315800, China
| | - Yingqi Guo
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, 315800, China
| | - Qing Zheng
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, 315800, China
| | - Zhenmin Liu
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co. Ltd., Shanghai, 200436, China
| | - Guowei Zhong
- Department of Pathogen Biology, School of Basic Medical Sciences, Nanjing Medical University, Nanjing, 211166, China
| | - Liping Zeng
- Department of Pathogen Biology, School of Basic Medical Sciences, Nanjing Medical University, Nanjing, 211166, China.
| | - Mingquan Huang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing, 100048, China
| | - Daodong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, 315800, China
| | - Zhen Wu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, 315800, China.
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Das TK, Kar P, Panchali T, Khatun A, Dutta A, Ghosh S, Chakrabarti S, Pradhan S, Mondal KC, Ghosh K. Anti-obesity potentiality of Lactiplantibacillus plantarum E2_MCCKT isolated from a fermented beverage, haria: a high fat diet-induced obese mice model study. World J Microbiol Biotechnol 2024; 40:168. [PMID: 38630156 DOI: 10.1007/s11274-024-03983-3] [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] [Received: 11/11/2023] [Accepted: 04/04/2024] [Indexed: 04/19/2024]
Abstract
Obesity is a growing epidemic worldwide. Several pharmacologic drugs are being used to treat obesity but these medicines exhibit side effects. To find out the alternatives of these drugs, we aimed to assess the probiotic properties and anti-obesity potentiality of a lactic acid bacterium E2_MCCKT, isolated from a traditional fermented rice beverage, haria. Based on the 16S rRNA sequencing, the bacterium was identified as Lactiplantibacillus plantarum E2_MCCKT. The bacterium exhibited in vitro probiotic activity in terms of high survivability in an acidic environment and 2% bile salt, moderate auto-aggregation, and hydrophobicity. Later, E2_MCCKT was applied to obese mice to prove its anti-obesity potentiality. Adult male mice (15.39 ± 0.19 g) were randomly divided into three groups (n = 5) according to the type of diet: normal diet (ND), high-fat diet (HFD), and HFD supplemented with E2_MCCKT (HFT). After four weeks of bacterial treatment on the obese mice, a significant reduction of body weight, triglyceride, and cholesterol levels, whereas, improvements in serum glucose levels were observed. The bacterial therapy led to mRNA up-regulation of lipolytic transcription factors such as peroxisome proliferator-activated receptor-α which may increase the expression of fatty acid oxidation-related genes such as acyl-CoA oxidase and carnitine palmitoyl-transferase-1. Concomitantly, both adipocytogenesis and fatty acid synthesis were arrested as reflected by the down-regulation of sterol-regulatory element-binding protein-1c, acetyl-CoA carboxylase, and fatty acid synthase genes. In protein expression study, E2_MCCKT significantly increased IL-10 expression while decreasing pro-inflammatory cytokine (IL-1Ra and TNF-α) expression. In conclusion, the probiotic Lp. plantarum E2_MCCKT might have significant anti-obesity effects on mice.
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Affiliation(s)
- Tridip Kumar Das
- Department of Biological Sciences, Midnapore City College, Midnapore, 721129, West Bengal, India
- Biodiversity and Environmental Studies Research Center, Midnapore City College Affiliated to Vidyasagar University, Midnapore, West Bengal, India
| | - Priyanka Kar
- Department of Biological Sciences, Midnapore City College, Midnapore, 721129, West Bengal, India
- Biodiversity and Environmental Studies Research Center, Midnapore City College Affiliated to Vidyasagar University, Midnapore, West Bengal, India
| | - Titli Panchali
- Department of Biological Sciences, Midnapore City College, Midnapore, 721129, West Bengal, India
- Biodiversity and Environmental Studies Research Center, Midnapore City College Affiliated to Vidyasagar University, Midnapore, West Bengal, India
| | - Amina Khatun
- Department of Biological Sciences, Midnapore City College, Midnapore, 721129, West Bengal, India
- Biodiversity and Environmental Studies Research Center, Midnapore City College Affiliated to Vidyasagar University, Midnapore, West Bengal, India
| | - Ananya Dutta
- Department of Biological Sciences, Midnapore City College, Midnapore, 721129, West Bengal, India
- Biodiversity and Environmental Studies Research Center, Midnapore City College Affiliated to Vidyasagar University, Midnapore, West Bengal, India
| | - Smita Ghosh
- Department of Biological Sciences, Midnapore City College, Midnapore, 721129, West Bengal, India
- Biodiversity and Environmental Studies Research Center, Midnapore City College Affiliated to Vidyasagar University, Midnapore, West Bengal, India
| | - Sudipta Chakrabarti
- Department of Biological Sciences, Midnapore City College, Midnapore, 721129, West Bengal, India
| | - Shrabani Pradhan
- Department of Biological Sciences, Midnapore City College, Midnapore, 721129, West Bengal, India
| | - Keshab Chandra Mondal
- Department of Microbiology, Vidyasagar University, Midnapore, 721102, West Bengal, India
| | - Kuntal Ghosh
- Department of Biological Sciences, Midnapore City College, Midnapore, 721129, West Bengal, India.
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Huidrom S, Mukherjee PK, Devi SI. Antimicrobial and Probiotic Potential of Lactobacilli Associated with Traditional Fermented Beverages. Curr Microbiol 2024; 81:137. [PMID: 38597994 DOI: 10.1007/s00284-024-03656-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2023] [Accepted: 02/29/2024] [Indexed: 04/11/2024]
Abstract
Fermented foods have been recognized as a source of probiotic bacteria which can have a positive effect when administered to humans and animals. Discovering new probiotics in fermented food products poses a global economic and health importance. In this study, we investigated the antimicrobial and probiotic potential of lactobacilli isolated from fermented beverages produced traditionally by ethnic groups in Northeast India. Out of thirty Lactobacilli, fifteen exhibited strong antimicrobial activity against Enterococcus faecium, Staphylococcus aureus, Klebsiella pneumoniae, Acinetobacter baumannii, Pseudomonas aeruginosa, and Enterobacter aerogenes with significant anti-biofilm and anti-quorum sensing activity. These isolates also showed characteristics associated with probiotic properties, such as tolerance to low pH and bile salts, survival in the gastric tract, auto-aggregation, and hydrophobicity without exhibiting hemolysis formation or resistance to certain antibiotics. The isolates were identified using gram staining, biochemical tests, and 16S rDNA sequencing. They exhibited probiotic potential, broad-spectrum of antibacterial activity, promising anti-biofilm, anti-quorum sensing activity, non-hemolytic, and tolerance to acidic pH and bile salts. Overall, four specific Lactobacillus isolates, Lactiplantibacillus plantarum BRD3A and Lacticaseibacillus paracasei RB10OW from fermented rice-based beverage, and Lactiplantibacillus plantarum RB30Y and Lacticaseibacillus paracasei MP11A from traditional local curd demonstrated potent antimicrobial and probiotic properties. These findings suggest that these lactobacilli isolates from fermented beverages have the potential to be used as probiotics with therapeutic benefits, highlighting the importance of traditional fermented foods for promoting gut health and infectious disease management.
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Affiliation(s)
- Surmani Huidrom
- Microbial Resources Division, Institute of Bioresources and Sustainable Development (IBSD), Takyelpat, Imphal, Manipur, 795001, India
- School of Biotechnology, Kalinga Institute of Industrial Technology (KIIT), Bhubaneswar, Odisha, 751024, India
| | - Pulok K Mukherjee
- Microbial Resources Division, Institute of Bioresources and Sustainable Development (IBSD), Takyelpat, Imphal, Manipur, 795001, India
| | - Sarangthem Indira Devi
- Microbial Resources Division, Institute of Bioresources and Sustainable Development (IBSD), Takyelpat, Imphal, Manipur, 795001, India.
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Oviedo-León JF, Cornejo-Mazón M, Ortiz-Hernández R, Torres-Ramírez N, Hernández-Sánchez H, Castro-Rodríguez DC. Exploration adhesion properties of Liquorilactobacillus and Lentilactobacillus isolated from two different sources of tepache kefir grains. PLoS One 2024; 19:e0297900. [PMID: 38324577 PMCID: PMC10849267 DOI: 10.1371/journal.pone.0297900] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2023] [Accepted: 01/15/2024] [Indexed: 02/09/2024] Open
Abstract
Due to the distinctive characteristics of probiotics, it is essential to pinpoint strains originating from diverse sources that prove efficacious in addressing a range of pathologies linked to dysfunction of the intestinal barrier. Nine strains of lactic acid bacteria were isolated from two different sources of tepache kefir grains (KAS2, KAS3, KAS4, KAS7, KAL4, KBS2, KBS3, KBL1 and KBL3), and were categorized to the genus Lacticaseibacillus, Liquorilactobacillus, and Lentilactobacillus by 16S rRNA gene. Kinetic behaviors of these strains were evaluated in MRS medium, and their probiotic potential was performed: resistance to low pH, tolerance to pepsin, pancreatin, bile salts, antibiotic resistance, hemolytic activity, and adhesion ability. KAS7 strain presented a higher growth rate (0.50 h-1) compared with KAS2 strain, who presented a lower growth rate (0.29 h-1). KBS2 strain was the only strain that survived the in vitro stomach simulation conditions (29.3%). Strain KBL1 demonstrated significantly higher viability (90.6%) in the in vitro intestine simulation conditions. Strain KAS2 demonstrated strong hydrophilic character with chloroform (85.6%) and xylol (57.6%) and a higher percentage of mucin adhesion (87.1%). However, strains KBS2 (84.8%) and KBL3 (89.5%) showed the highest autoaggregation values. In terms of adhesion to the intestinal epithelium in rats, strains KAS2, KAS3 and KAS4 showed values above 80%. The growth of the strains KAS2, KAS3, KAS4, KBS2, and KBL3 was inhibited by cefuroxime, cefotaxime, tetracycline, ampicillin, erythromycin, and cephalothin. Strains KBS2 (41.9% and 33.5%) and KBL3 (42.5% and 32.8%) had the highest co-aggregation values with S. aureus and E. coli. The results obtained in this study indicate that lactic acid bacteria isolated from tepache can be considered as candidates for potentially probiotic bacteria, laying the foundations to evaluate their probiotic functionality in vivo and thus to be used in the formulation of functional foods.
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Affiliation(s)
- Julián Fernando Oviedo-León
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Unidad Profesional Adolfo López Mateos, Mexico City, Mexico
| | - Maribel Cornejo-Mazón
- Departamento Biofísica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Carpio y Plan de Ayala, Mexico City, Mexico
| | - Rosario Ortiz-Hernández
- Departamento de Biología Celular, Facultad de Ciencias, Universidad Nacional Autónoma de Mexico (UNAM), Mexico City, Mexico
| | - Nayeli Torres-Ramírez
- Departamento de Biología Celular, Facultad de Ciencias, Universidad Nacional Autónoma de Mexico (UNAM), Mexico City, Mexico
| | - Humberto Hernández-Sánchez
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Unidad Profesional Adolfo López Mateos, Mexico City, Mexico
| | - Diana C. Castro-Rodríguez
- Investigadores CONAHCyT, Departamento de Biología de la Reproducción, Instituto Nacional de Ciencias Médicas y Nutrición Salvador Zubirán, Mexico City, Mexico
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Dikmen H, Goktas H, Demirbas F, Kayacan S, Ispirli H, Arici M, Turker M, Sagdic O, Dertli E. Multilocus sequence typing of L. bulgaricus and S. thermophilus strains from Turkish traditional yoghurts and characterisation of their techno-functional roles. Food Sci Biotechnol 2024; 33:625-635. [PMID: 38274192 PMCID: PMC10805743 DOI: 10.1007/s10068-023-01366-2] [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: 03/03/2023] [Revised: 05/16/2023] [Accepted: 06/06/2023] [Indexed: 01/27/2024] Open
Abstract
In this study, Streptococcus thermophilus and Lactobacillus bulgaricus strains from traditional Turkish yoghurts were isolated, identified by 16S rRNA sequencing and genotypically 14 S. thermophilus and 6 L. bulgaricus strains were obtained as distinct strains by MLST analysis. Lactic acid production levels of the L. bulgaricus strains were higher than S. thermophilus strains. HPLC analysis showed that EPS monosaccharide composition of the strains mainly consisted of glucose and galactose. In general, all strains were found to be susceptible for antibiotics, except some strains were resistance to gentamicin and kanamycin. Apart from two strains of S. thermophilus, all strains displayed strong auto-aggregation level greater than 95% at 24 h incubation. S. thermophilus strains showed higher cell surface hydrophobicity than L. bulgaricus strains. This study demonstrated the isolation, identification, genotypic discrimination and techno-functional features of wild type yoghurt starter cultures which can potentially find place in industrial applications. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-023-01366-2.
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Affiliation(s)
- Hilal Dikmen
- Food Engineering Department, Chemical and Metallurgical Faculty, Yildiz Technical University, Istanbul, Turkey
| | - Hamza Goktas
- Food Technology Programme, Vocational School, Istinye University, Topkapi Campus, Zeytinburnu, Istanbul, Turkey
| | - Fatmanur Demirbas
- Food Engineering Department, Chemical and Metallurgical Faculty, Yildiz Technical University, Istanbul, Turkey
| | - Selma Kayacan
- Food Engineering Department, Chemical and Metallurgical Faculty, Yildiz Technical University, Istanbul, Turkey
| | - Humeyra Ispirli
- Central Research Laboratory, Bayburt University, Bayburt, Turkey
| | - Muhammet Arici
- Food Engineering Department, Chemical and Metallurgical Faculty, Yildiz Technical University, Istanbul, Turkey
| | | | - Osman Sagdic
- Food Engineering Department, Chemical and Metallurgical Faculty, Yildiz Technical University, Istanbul, Turkey
| | - Enes Dertli
- Food Engineering Department, Chemical and Metallurgical Faculty, Yildiz Technical University, Istanbul, Turkey
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Akinyemi MO, Ogunremi OR, Adeleke RA, Ezekiel CN. Probiotic Potentials of Lactic Acid Bacteria and Yeasts from Raw Goat Milk in Nigeria. Probiotics Antimicrob Proteins 2024; 16:163-180. [PMID: 36520357 DOI: 10.1007/s12602-022-10022-w] [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] [Accepted: 11/28/2022] [Indexed: 12/23/2022]
Abstract
Probiotic microorganisms are incorporated in foods due to their numerous health benefits. We investigated lactic acid bacteria (LAB) and yeasts isolated from goat milk in Nigeria for novel probiotic strains. In this study, a total of 27 LAB and 23 yeast strains were assessed for their probiotic potentials. Only six LAB strains (Weissella cibaria GM 93m3, Weissella confusa GM 92m1, Pediococcus acidilactici GM 18a, Pediococcus pentosaceus GM 23d, Lactiplantibacillus pentosus GM 102s4, Limosilactobacillus fermentum GM 30m1) and four yeast strains (Candida tropicalis 12a, C. tropicalis 33d, Diutina rugosa 53b, and D. rugosa 77a) identified using partial 16S and 26S rDNA sequencing, respectively, showed survival at pH 2.5, 0.3% bile salt, and simulated gastrointestinal conditions and possessed auto-aggregative and hydrophobic properties, thus satisfying key in vitro criteria as probiotics. All LAB strains showed coaggregation properties and antimicrobial activities against pathogens. Pediococcus pentosaceus GM 23d recorded the strongest coaggregation percentage (34-94%) against 14 pathogens, while W. cibaria GM 93m3 showed the least (6-57%) against eight of the 14 pathogens. The whole cell and extracellular extracts of LAB and yeast strains, with the exception of D. rugosa 77a, had either 2,2-diphenyl-1-picryl-hydrazyl and/or hydroxyl radical scavenging activity. In conclusion, all six LAB and four yeast strains are important probiotic candidates that can be further investigated for use as functional starter cultures.
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Affiliation(s)
- Muiz O Akinyemi
- Department of Microbiology, Babcock University, Ilishan Remo, Ogun State, Nigeria
- Unit for Environmental Sciences and Management, North-West University, Potchefstroom, 2520, South Africa
| | - Omotade R Ogunremi
- Department of Biological Sciences, First Technical University, Ibadan, Oyo State, Nigeria
| | - Rasheed A Adeleke
- Unit for Environmental Sciences and Management, North-West University, Potchefstroom, 2520, South Africa
| | - Chibundu N Ezekiel
- Department of Microbiology, Babcock University, Ilishan Remo, Ogun State, Nigeria.
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Somalou P, Ieronymaki E, Feidaki K, Prapa I, Stylianopoulou E, Spyridopoulou K, Skavdis G, Grigoriou ME, Panas P, Argiriou A, Tsatsanis C, Kourkoutas Y. Novel Wild-Type Pediococcus and Lactiplantibacillus Strains as Probiotic Candidates to Manage Obesity-Associated Insulin Resistance. Microorganisms 2024; 12:231. [PMID: 38399636 PMCID: PMC10891751 DOI: 10.3390/microorganisms12020231] [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: 11/25/2023] [Revised: 01/16/2024] [Accepted: 01/19/2024] [Indexed: 02/25/2024] Open
Abstract
As the food and pharmaceutical industry is continuously seeking new probiotic strains with unique health properties, the aim of the present study was to determine the impact of short-term dietary intervention with novel wild-type strains, isolated from various sources, on high-fat diet (HFD)-induced insulin resistance. Initially, the strains were evaluated in vitro for their ability to survive in simulated gastrointestinal (GI) conditions, for adhesion to Caco-2 cells, for bile salt hydrolase secretion, for cholesterol-lowering and cellular cholesterol-binding ability, and for growth inhibition of food-borne pathogens. In addition, safety criteria were assessed, including hemolytic activity and susceptibility to antibiotics. The in vivo test on insulin resistance showed that mice receiving the HFD supplemented with Pediococcus acidilactici SK (isolated from human feces) or P. acidilactici OLS3-1 strain (isolated from olive fruit) exhibited significantly improved insulin resistance compared to HFD-fed mice or to the normal diet (ND)-fed group.
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Affiliation(s)
- Paraskevi Somalou
- Department of Molecular Biology & Genetics, Democritus University of Thrace, 68100 Alexandroupolis, Greece; (P.S.); (I.P.); (E.S.); (K.S.); (G.S.); (M.E.G.)
| | - Eleftheria Ieronymaki
- Laboratory of Clinical Chemistry, Department of Laboratory Medicine, Medical School, University of Crete, 71003 Crete, Greece; (E.I.); (C.T.)
| | - Kyriaki Feidaki
- Institute of Applied Sciences, Centre for Research and Technology, 57001 Thessaloniki, Greece; (K.F.); (A.A.)
- Department of Food Science and Nutrition, University of the Aegean, 81400 Lemnos, Greece
| | - Ioanna Prapa
- Department of Molecular Biology & Genetics, Democritus University of Thrace, 68100 Alexandroupolis, Greece; (P.S.); (I.P.); (E.S.); (K.S.); (G.S.); (M.E.G.)
| | - Electra Stylianopoulou
- Department of Molecular Biology & Genetics, Democritus University of Thrace, 68100 Alexandroupolis, Greece; (P.S.); (I.P.); (E.S.); (K.S.); (G.S.); (M.E.G.)
| | - Katerina Spyridopoulou
- Department of Molecular Biology & Genetics, Democritus University of Thrace, 68100 Alexandroupolis, Greece; (P.S.); (I.P.); (E.S.); (K.S.); (G.S.); (M.E.G.)
| | - George Skavdis
- Department of Molecular Biology & Genetics, Democritus University of Thrace, 68100 Alexandroupolis, Greece; (P.S.); (I.P.); (E.S.); (K.S.); (G.S.); (M.E.G.)
| | - Maria E. Grigoriou
- Department of Molecular Biology & Genetics, Democritus University of Thrace, 68100 Alexandroupolis, Greece; (P.S.); (I.P.); (E.S.); (K.S.); (G.S.); (M.E.G.)
| | | | - Anagnostis Argiriou
- Institute of Applied Sciences, Centre for Research and Technology, 57001 Thessaloniki, Greece; (K.F.); (A.A.)
- Department of Food Science and Nutrition, University of the Aegean, 81400 Lemnos, Greece
| | - Christos Tsatsanis
- Laboratory of Clinical Chemistry, Department of Laboratory Medicine, Medical School, University of Crete, 71003 Crete, Greece; (E.I.); (C.T.)
- Institute for Molecular Biology and Biotechnology, FORTH, 71100 Heraklion, Greece
| | - Yiannis Kourkoutas
- Department of Molecular Biology & Genetics, Democritus University of Thrace, 68100 Alexandroupolis, Greece; (P.S.); (I.P.); (E.S.); (K.S.); (G.S.); (M.E.G.)
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Zheng Y, Zhang S, Zhang T, Teng X, Ling X, Li B, Xiao G, Huang S. A Bifidobacterium animalis subsp. lactis strain that can suppress Helicobacter pylori: isolation, in vitro and in vivo validation. Lett Appl Microbiol 2024; 77:ovae005. [PMID: 38242846 DOI: 10.1093/lambio/ovae005] [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] [Received: 11/01/2023] [Revised: 01/09/2024] [Accepted: 01/17/2024] [Indexed: 01/21/2024]
Abstract
The administration of probiotics is an effective approach for treatment of Helicobacter pylori, which is associated with human gastrointestinal diseases and cancers. To explore more effective probiotics for H. pylori infection elimination, bacteria from infant feces were screened in this study. We successfully isolated the Bifidobacterium animalis subsp. lactis strains and evaluated its efficacy to inhibit H. pylori growth in vitro and in vivo. The results showed that a B. animalis strain (named BB18) sustained a high survival rate after incubation in gastric juice. The rapid urease test suggested that B. animalis BB18 reduced pathogen loads in H. pylori-infected Mongolian gerbils. Alleviation of H. pylori infection-induced gastric mucosa damage and decreased levels inflammatory cytokines were observed after the B. animalis BB18 administration. These findings demonstrated that B. animalis BB18 can inhibit H. pylori infection both in vitro and in vivo, suggesting its potential application for the prevention and eradication therapy of H. pylori infection.
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Affiliation(s)
- Yanyi Zheng
- Wonderlab Innovation Centre for Healthcare, Shen,hen Porshealth Bioengineering Co., Ltd, Shenzhen 518000, China
| | - Silu Zhang
- Wonderlab Innovation Centre for Healthcare, Shen,hen Porshealth Bioengineering Co., Ltd, Shenzhen 518000, China
| | | | - Xin Teng
- Bluepha Co., Ltd., Shenzhen 518000, China
| | - Xueping Ling
- Department of Chemical and Biological Engineering, Xiamen University, Xiamen 361102, China
| | - Bin Li
- Institute of Animal Husbandry and Veterinary, Tibet Academy of Agricultural and Animal Husbandry Sciences, Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lhasa 850000, China
| | - Guoxun Xiao
- Wonderlab Innovation Centre for Healthcare, Shen,hen Porshealth Bioengineering Co., Ltd, Shenzhen 518000, China
| | - Song Huang
- Bluepha Co., Ltd., Shenzhen 518000, China
- Department of Chemical and Biological Engineering, Xiamen University, Xiamen 361102, China
- School of Public Health, Lanzhou University, Lanzhou 730000, China
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10
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Wang X, Ma K, Zhang C, Ji F, Chen L, Zhang X, Mahsa GC, Azarpazhooh E, Ajami M, Rui X, Li W. The interaction among Kluyveromyces marxianus G-Y4, Lacticaseibacillus paracasei GL1, and Lactobacillus helveticus SNA12 and signaling molecule AI-2 participate in the formation of biofilm. Food Microbiol 2023; 116:104369. [PMID: 37689420 DOI: 10.1016/j.fm.2023.104369] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2022] [Revised: 08/08/2023] [Accepted: 08/24/2023] [Indexed: 09/11/2023]
Abstract
In this study, two strains of lactic acid bacteria (Lacticaseibacillus paracasei GL1 and Lactobacillus helveticus SNA12) and one yeast strain of Kluyveromyces marxianus G-Y4 (G-Y4) isolated from Tibetan kefir grains were co-cultured. It was found that the addition of G-Y4 could not only promote the growth of lactic acid bacteria, but also increase the release of metabolites (lactic acid, ethanol, and amino nitrogen). Furthermore, the addition of live cells and cell-free fermentation supernatant (CFS) of G-Y4 could increase the ability of biofilm formation. Morever, the surface characteristics results showed that the addition of G-Y4 live cells could enhance the aggregation ability and hydrophobicity of LAB. Meanwhile, adding live cells and CFS of G-Y4 could promote the release of signaling molecule AI-2 and enhance the expression of the LuxS gene related to biofilm formation. In addition, Fourier-transform infrared spectroscopy and chemical composition analysis were used to investigate the composition of the biofilm, and the results indicated that the biofilm was mainly composed of a small amount of protein but it was rich in polysaccharides including glucose, galactose, and mannose with different ratios. Finally, the formation of biofilm could delay the decline of the number of viable bacteria in storage fermented milk.
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Affiliation(s)
- Xiaomeng Wang
- Sanya Institute of Nanjing Agricultural University, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, PR China; College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, 266404, PR China
| | - Kai Ma
- Jiangsu New-Bio Biotechnology Co., Ltd., Jiangyin, Jiangsu, 214400, PR China; Jiangsu Biodep Biotechnology Co., Ltd., Jiangyin, Jiangsu, 214400, PR China
| | - Changliang Zhang
- Jiangsu New-Bio Biotechnology Co., Ltd., Jiangyin, Jiangsu, 214400, PR China; Jiangsu Biodep Biotechnology Co., Ltd., Jiangyin, Jiangsu, 214400, PR China
| | - Feng Ji
- Jiangsu New-Bio Biotechnology Co., Ltd., Jiangyin, Jiangsu, 214400, PR China; Jiangsu Biodep Biotechnology Co., Ltd., Jiangyin, Jiangsu, 214400, PR China
| | - Lili Chen
- Xinyi Ziyuantian Biotechnology Development Co., Ltd, Xinyi, Jiangsu, 221400, PR China
| | - Xueliang Zhang
- Sanya Institute of Nanjing Agricultural University, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, PR China
| | - Ghahvechi Chaeipeima Mahsa
- Sanya Institute of Nanjing Agricultural University, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, PR China
| | - Elham Azarpazhooh
- Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Iran
| | - Marjan Ajami
- National Nutrition and Food Technology Research Institute, School of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Science, Tehran, Iran
| | - Xin Rui
- Sanya Institute of Nanjing Agricultural University, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, PR China
| | - Wei Li
- Sanya Institute of Nanjing Agricultural University, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, PR China.
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11
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İnce Palamutoğlu M, Köse G, Baş M. Determination of the Viability of Lactic Acid Bacteria by Dynamic In Vitro Gastrointestinal Model in Household and Industrial-Type Kefir Samples. Nutrients 2023; 15:4808. [PMID: 38004201 PMCID: PMC10675830 DOI: 10.3390/nu15224808] [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] [Received: 10/01/2023] [Revised: 11/03/2023] [Accepted: 11/07/2023] [Indexed: 11/26/2023] Open
Abstract
This study presents results based on differences in the antioxidant activity and lactic acid bacteria counts in different parts of the digestive tract following simulated gastrointestinal digestion of kefir samples. Statistically significant differences were observed in Lactobacillus counts in different kefir types including industrial (IK), starter culture (SCK), and kefir grains (KG). These differences were observed between the initial and second min in the mouth region (T = 3.968; p < 0.05); and between the initial, 60th, and 120th min in the stomach region (R = 11.146; p < 0.05). Additionally, a statistically significant difference was noted in the initial Lactobacillus levels among the IK, SCK, and KG in the stomach region (H = 7.205; p < 0.05). Also, significant differences were identified between the Lactococcus counts of IK across 0, 60, and 120 min in the stomach region (R = 10.236; p < 0.05). Notably, a statistically significant difference was noted in the Lactococcus levels in the KG between the initial and second min in the mouth region (T = 3.101; p < 0.05) and between 0, 60, and 120 min in the stomach region (R = 25.771; p < 0.001). These findings highlight the differences between the physicochemical characteristics of different kefir types. A decrease in lactic acid bacteria counts in kefir samples was observed throughout the dynamic in vitro gastrointestinal tract to reveal the significance of the digestive process when determining probiotic product capacity.
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Affiliation(s)
- Merve İnce Palamutoğlu
- Department of Nutrition and Dietetics, Institute of Health Sciences, Acibadem Mehmet Ali Aydinlar University, Istanbul 34752, Turkey
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Afyonkarahisar Health Sciences University, Afyonkarahisar 03030, Turkey
| | - Gizem Köse
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Acibadem Mehmet Ali Aydinlar University, Istanbul 34752, Turkey; (G.K.); (M.B.)
| | - Murat Baş
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Acibadem Mehmet Ali Aydinlar University, Istanbul 34752, Turkey; (G.K.); (M.B.)
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12
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Kahve Hİ. In Vitro Evaluation of the Technological and Probiotic Potential of Pichia kudriavzevii Strains Isolated from Traditional Fermented Foods. Curr Microbiol 2023; 80:379. [PMID: 37861932 DOI: 10.1007/s00284-023-03505-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2023] [Accepted: 09/26/2023] [Indexed: 10/21/2023]
Abstract
The isolation of endogenous yeast strains from traditionally fermented food products to use as functional starter cultures has become more popular for improved food safety, quality, and beneficial health effects. In this study, 107 Pichia kudriavzevii strains were isolated from sourdough, shalgam, tarhana, artisanal Tulum cheese, and yogurt. The strains were identified by DNA fingerprinting using iPBS-PCR method before technological and probiotic characterization. The multivariate statistical approach revealed that five strains were most promising in terms of technological characterization, including different harsh growth conditions. These strains were also examined in terms of probiotic properties with a commercial S. cerevisiae var boulardii MYA-796 strain. The multivariate statistical analyses indicated that P. kudriavzevii 5S5 were most promising in in vitro probiotic properties such as surviving in human GI conditions, adhering to intestinal cell lines, and exhibiting high hydrophobicity. Therefore, it seems to be a great starter candidate for the production of functional fermented food products.
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Affiliation(s)
- Halil İbrahim Kahve
- Department of Food Engineering, Faculty of Engineering, Aksaray University, 68100, Aksaray, Turkey.
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13
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Dehghani Champiri I, Bamzadeh Z, Rahimi E, Rouhi L. Lacticaseibacillus paracasei LB12, a Potential Probiotic Isolated from Traditional Iranian Fermented Milk (Doogh). Curr Microbiol 2023; 80:333. [PMID: 37658854 DOI: 10.1007/s00284-023-03376-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2022] [Accepted: 06/13/2023] [Indexed: 09/05/2023]
Abstract
In Iran, dairy-based fermented foods, like yogurt, cheese, fermented milk, buttermilk, kashk, butter, and Doogh are essential dietary components. Doogh is typically made using fermented yogurt or buttermilk. However, a literature review revealed a lack of research on extracting probiotics from Doogh during processing. As dairy products contain lactic acid bacteria, the aim was to isolate and identify them using culture and PCR-sequencing techniques. Samples of traditional Doogh were collected throughout the Chaharmahal Bakhtiari province of Iran. A specific number of strains have been isolated and among them, the strain LB12 was selected for further characterization based on its probiotic properties. Probiotic properties like adhesion capability, antagonistic activity, resistance to the simulated stomach and intestinal fluids, pH, and bile salt were assessed according to National Standard ISO 19459 of Iran. The LB12 strain was identified as Lacticaseibacillus paracasei by partial 16 rDNA sequence analysis. This L. paracasei strain demonstrated its in vitro resilience to stomach conditions with 58.04% survival at pH 3 and more than 50% resistance to different bile salt concentrations. L. paracasei LB12 showed a cell surface hydrophobicity of 38.18% and a 6.2 log CFU/ml resistance to simulated gastric and intestinal fluids, and a rate of auto- and co-aggregation of 15% and 22%, respectively. L. parasei LB12 showed also a moderate adhesion to HT-29 cell line. In conclusion, L. paracasei LB12 is considered a promising potential probiotic suitable for the development of food supplement and pharmaceutical products.
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Affiliation(s)
- Iman Dehghani Champiri
- Department of Microbiology, Faculty of Basic Sciences, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
| | - Zahra Bamzadeh
- Department of Microbiology, Faculty of Basic Sciences, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran.
- Department of Microbiology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran.
| | - Ebrahim Rahimi
- Department of Food Hygiene and Public Health, Faculty of Veterinary Medicine, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
| | - Leila Rouhi
- Cellular and Developmental Research Center, Faculty of Basic Sciences, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
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14
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Park SK, Jin H, Song NE, Baik SH. Probiotic Properties of Pediococcus pentosaceus JBCC 106 and Its Lactic Acid Fermentation on Broccoli Juice. Microorganisms 2023; 11:1920. [PMID: 37630480 PMCID: PMC10456906 DOI: 10.3390/microorganisms11081920] [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: 06/26/2023] [Revised: 07/20/2023] [Accepted: 07/25/2023] [Indexed: 08/27/2023] Open
Abstract
To understand the biological roles of Pediococcus pentosaceus strains as probiotics isolated from the traditional Korean fermented food, Jangajji, Pediococcus pentosaceus was selected based on its high cinnamoyl esterase (CE) and antioxidant activities. The acid and bile stability, intestinal adhesion, antagonistic activity against human pathogens, cholesterol-lowering effects, and immune system stimulation without inflammatory effects were evaluated. Nitric oxide (NO) levels were measured in co-culture with various bacterial stimulants. Fermentation ability was measured by using a broccoli matrix and the sulforaphane levels were measured. Resistance to acidic and bilious conditions and 8% adherence to Caco-2 cells were observed. Cholesterol levels were lowered by 51% by assimilation. Moreover, these strains exhibited immunomodulatory properties with induction of macrophage TNF-α and IL-6 and had microstatic effects on various pathogens. Co-culture with various bacterial stimulants resulted in increased NO production. Fermentation activity was increased with the strains, and higher sulforaphane levels were observed. Therefore, in the future, the applicability of the selected strain to broccoli matrix-based fermented functional foods should be confirmed.
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Affiliation(s)
| | | | | | - Sang-Ho Baik
- Department of Food Science and Human Nutrition, Jeonbuk National University, Jeonju 54896, Republic of Korea; (S.-K.P.); (H.J.); (N.-E.S.)
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15
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Li H, Gao F, Wang Z, Gao Z. The optimization of sequential fermentation in the dealcoholized apple juice for reducing lipids. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:2063-2077. [PMID: 37206421 PMCID: PMC10188722 DOI: 10.1007/s13197-023-05741-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/24/2023] [Accepted: 03/28/2023] [Indexed: 05/21/2023]
Abstract
Yeast and lactic acid bacteria are widely used in fermented foods and the nutrients and metabolites produced by fermentation have cholesterol degrading effects. This study utilized Xinjiang Aksu apples as the material to optimize the sequential fermentation process of different strains and construct a fermentation kinetic model to develop a functional fermentation product with low-sugar, probiotics-rich and lipid-lowering properties. The sequential fermentation of dealcoholized apple juice with Saccharomyces cerevisiae and Lactobacillus plantarum was optimized by response surface design, based on which a sequential fermentation kinetic model was constructed. The changes of short-chain fatty acids, cholesterol elimination rate and hydrophobic properties during the fermentation process were studied. The results showed that the kinetic model established under the optimal conditions could effectively predict the dynamic changes of the basic indexes during the fermentation process. After fermentation, the viable number of L. plantarum was 4.96 × 108 CFU/mL, short-chain fatty acids increased, the cholesterol elimination rate reached 45.06%, and the hydrophobicity was 51.37%, which had favorable lipid-lowering properties and hydrophobic effect. This research will provide a theoretical basis and technical support for the monitoring of microbial dynamics and functionalization development of sequentially fermented apple juice with different strains. Graphical abstract Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05741-z.
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Affiliation(s)
- Hongcai Li
- College of Food Science and Engineering, Northwest A&F University, 712100 Yangling, Shaanxi People’s Republic of China
| | - Fengze Gao
- College of Food Science and Technology, Jilin Agricultural University, 130188 Changchun, Jilin, People’s Republic of China
| | - Zhouli Wang
- College of Food Science and Engineering, Northwest A&F University, 712100 Yangling, Shaanxi People’s Republic of China
| | - Zhenpeng Gao
- College of Food Science and Engineering, Northwest A&F University, 712100 Yangling, Shaanxi People’s Republic of China
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16
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Ziarno M, Zaręba D, Ścibisz I, Kozłowska M. Exploring the Cholesterol-Modifying Abilities of Lactobacilli Cells in Digestive Models and Dairy Products. Microorganisms 2023; 11:1478. [PMID: 37374980 DOI: 10.3390/microorganisms11061478] [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: 05/09/2023] [Revised: 05/27/2023] [Accepted: 05/30/2023] [Indexed: 06/29/2023] Open
Abstract
This study aimed to investigate the ability of lactic acid bacteria to remove cholesterol in simulated gastric and intestinal fluids. The findings showed that the amount of cholesterol removed was dependent on the biomass, viability, and bacterial strain. Some cholesterol binding was stable and not released during gastrointestinal transit. The presence of cholesterol affected the fatty acid profile of bacterial cells, potentially influencing their metabolism and functioning. However, adding cholesterol did not significantly impact the survival of lactic acid bacteria during gastrointestinal transit. Storage time, passage, and bacterial culture type did not show significant effects on cholesterol content in fermented dairy products. Variations in cell survival were observed among lactic acid bacteria strains in simulated gastric and intestinal fluids, depending on the environment. Higher milk protein content was found to be more protective for bacterial cells during gastrointestinal transit than fat content. Future research should aim to better understand the impact of cholesterol on lactic acid bacteria metabolism and identify potential health benefits.
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Affiliation(s)
- Małgorzata Ziarno
- Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences-SGGW (WULS-SGGW), Nowoursynowska 159c St., 02-776 Warsaw, Poland
| | - Dorota Zaręba
- Professor E. Pijanowski Catering School Complex in Warsaw, 04-110 Warsaw, Poland
| | - Iwona Ścibisz
- Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences-SGGW (WULS-SGGW), Nowoursynowska 159c St., 02-776 Warsaw, Poland
| | - Mariola Kozłowska
- Department of Chemistry, Institute of Food Science, Warsaw University of Life Sciences-SGGW (WULS-SGGW), Nowoursynowska 159c St., 02-776 Warsaw, Poland
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17
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Ben-Miled H, Benoit-Biancamano MO, Ben-Mahrez K, Réjiba S. Alpha-amylase and alphaglucosidase inhibitory properties, beta-galactosidase activity, and probiotic potential of lactic acid bacteria and bifidobacteria from Apis mellifera intermissa and its products. World J Microbiol Biotechnol 2023; 39:205. [PMID: 37221413 DOI: 10.1007/s11274-023-03648-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2022] [Accepted: 05/15/2023] [Indexed: 05/25/2023]
Abstract
The present study aimed to evaluate the probiotic potential, α-amylase and α-glucosidase inhibitory effects, and β-galactosidase production of 19 non haemolytic lactic acid bacteria and bifidobacteria previously identified and isolated from honey bee gastrointestinal tract (BGIT) of Apis mellifera intermissa, honey, propolis and bee bread. The isolates were screened according to their high resistance to lysozyme and potent antibacterial activity. Our results indicated that among the 19 isolates, Limosilactobacillus fermentum BGITE12.2, Lactiplantibacillus plantarum BGITEC13, Limosilactobacillus fermentum BGITEC5.1 and Bifidobacterium asteroides BGITOB8, isolated from BGIT exhibited a good tolerance to 100 mg/mL lysozyme (> 82%), excellent tolerance to 0.5% bile salt [survival rate (SR) ≥ 83.19% ± 0.01], and a high SR (≥ 80.0%) under gastrointestinal tract conditions. The auto-aggregation ability was high (auto-aggregation index ranging from 67.14 ± 0.16 to 92.8% ± 0.03) for L. fermentum BGITE12.2, L. plantarum BGITEC13, and B. asteroides BGITOB8, and moderate for L. fermentum BGITEC5.1 (39.08% ± 0.11). Overall, the four isolates showed moderate co-aggregation capacity with pathogenic bacteria. They exhibited from moderate to high hydrophobicity towards toluene and xylene. The safety assessment revealed that the four isolates lacked gelatinase and mucinolytic activities. Also, they were susceptible to ampicillin, clindamycin, erythromycin, and chloramphenicol. Interestingly, the four isolates showed α-glucosidase and α-amylase inhibitory activities ranging from 37.08 ± 0.12 to 57.57% ± 0.1 and from 68.30 ± 0.09 to 79.42% ± 0.09, respectively. Moreover, L. fermentum BGITE12.2, L. plantarum BGITEC13, L. fermentum BGITEC5.1 isolates exhibited β-galactosidase activity over a wide range of 52.49 ± 0.24-746.54 ± 0.25 Miller Units. In conclusion, our findings suggest that the four isolates could be potential candidates for probiotics with interesting functional properties.
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Affiliation(s)
- Houda Ben-Miled
- Biochemistry and Biotechnology Laboratory LR01ES05, Faculty of Sciences of Tunis, University of Tunis El Manar, El Manar II, 2092, Tunis, Tunisia
| | - Marie-Odile Benoit-Biancamano
- Groupe de Recherche sur les Maladies Infectieuses en Production Animale (GREMIP), Department of Pathology and Microbiology, Faculty of Veterinary Medicine, Université de Montréal, 3200 rue Sicotte, Saint-Hyacinthe, QC, J2S 2M2, Canada
| | - Kamel Ben-Mahrez
- Biochemistry and Biotechnology Laboratory LR01ES05, Faculty of Sciences of Tunis, University of Tunis El Manar, El Manar II, 2092, Tunis, Tunisia
| | - Samia Réjiba
- Biochemistry and Biotechnology Laboratory LR01ES05, Faculty of Sciences of Tunis, University of Tunis El Manar, El Manar II, 2092, Tunis, Tunisia.
- Higher Institute of Biotechnology, Biotechpole of Sidi Thabet, BP-66, 2020, Sidi Thabet, Ariana-Tunis, University of Manouba, Manouba, 2010, Tunis, Tunisia.
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18
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Elsadek MM, Wang S, Wu Z, Wang J, Wang X, Zhang Y, Yu M, Guo Z, Wang Q, Wang G, Chen Y, Zhang D. Characterization of Bacillus spp. isolated from the intestines of Rhynchocypris lagowskii as a potential probiotic and their effects on fish pathogens. Microb Pathog 2023; 180:106163. [PMID: 37209775 DOI: 10.1016/j.micpath.2023.106163] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Revised: 05/18/2023] [Accepted: 05/18/2023] [Indexed: 05/22/2023]
Abstract
Probiotics sourced from fish intestinal microbiota have a merit over other bacterial sources due to colonization ability and effective time. This study aimed to evaluate the bacilli isolated from the Rhynchocypris lagowskii intestines and their validity as a probiotic. Three isolates were selected (LSG 2-5, LSG 3-7, and LSG 3-8) and defined by morphological and 16S rRNA analysis as Bacillus velezensis, Bacillus aryabhattai, and Bacillus mojavensis, respectively. Results showed the strain tolerant abilities to gastrointestinal fluid, bile salt, pH, and temperature expotures. Additionally, all bacterial strains showed anti-pathogenic activity against at least four strains out of six tested pathogen strains (Staphylococcus aureus, Aeromonas hydrophila, Escherichia coli, Aeromonas veronii, Edwardsiella, and Aeromonas sobria). The bacterial strains also showed a high percentage of co-aggregation activity, more than 70%, with Aer. hydrophile, Staph. epidermidis, and Klebsiella aerogenes. At the same time, the results of competition, rejection, and substitution activity with Aer. hydrophila and Aer. veronii indicated the ability of the isolated strains to reduce the adhesion of pathogens to mucin. All strains showed safety properties, non-hemolytic, and sensitivity characteristics for most of tested antibiotics. In vivo test after injecting these strains into fish at various concentrations showed no side effects in the internal or external organs of fish compared to controls, proving that this is safe for these fish. Furthermore, the three strains produced lipase, amylase, and protease enzymes. The strains also showed bile salt hydrolase activity and biofilm formation, allowing them to tolerate stressful conditions. Conclusion: Based on these strains characteristics and features, they could be considered a promising candidate probiotic and can be used as an anti-pathogenic, especially in aquaculture.
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Affiliation(s)
- Mahmoud M Elsadek
- College of Animal Science and Technology, Jilin Provincial Key Laboratory of Animal Nutrition and Feed Science, Jilin Agricultural University, Changchun, 130118, China; Department of Fish Production, Faculty of Agriculture, Al-Azhar University, Cairo, 11884, Egypt
| | - Sibu Wang
- College of Animal Science and Technology, Jilin Provincial Key Laboratory of Animal Nutrition and Feed Science, Jilin Agricultural University, Changchun, 130118, China
| | - Zhenchao Wu
- College of Life Science, Jilin Agricultural University, Changchun, 130118, China
| | - Jiajing Wang
- College of Animal Science and Technology, Jilin Provincial Key Laboratory of Animal Nutrition and Feed Science, Jilin Agricultural University, Changchun, 130118, China
| | - Xin Wang
- College of Animal Science and Technology, Jilin Provincial Key Laboratory of Animal Nutrition and Feed Science, Jilin Agricultural University, Changchun, 130118, China
| | - Yurou Zhang
- College of Life Science, Jilin Agricultural University, Changchun, 130118, China
| | - Mengnan Yu
- College of Life Science, Jilin Agricultural University, Changchun, 130118, China
| | - Zhixin Guo
- College of Animal Science and Technology, Jilin Provincial Key Laboratory of Animal Nutrition and Feed Science, Jilin Agricultural University, Changchun, 130118, China; Tonghua Normal University, College of Life Science, Jilin, Tonghua, 134001, China
| | - Qiuju Wang
- College of Animal Science and Technology, Jilin Provincial Key Laboratory of Animal Nutrition and Feed Science, Jilin Agricultural University, Changchun, 130118, China; College of Life Science, Jilin Agricultural University, Changchun, 130118, China
| | - Guiqin Wang
- College of Animal Science and Technology, Jilin Provincial Key Laboratory of Animal Nutrition and Feed Science, Jilin Agricultural University, Changchun, 130118, China; College of Life Science, Jilin Agricultural University, Changchun, 130118, China
| | - Yuke Chen
- College of Animal Science and Technology, Jilin Provincial Key Laboratory of Animal Nutrition and Feed Science, Jilin Agricultural University, Changchun, 130118, China; College of Life Science, Jilin Agricultural University, Changchun, 130118, China.
| | - Dongming Zhang
- College of Animal Science and Technology, Jilin Provincial Key Laboratory of Animal Nutrition and Feed Science, Jilin Agricultural University, Changchun, 130118, China; College of Life Science, Jilin Agricultural University, Changchun, 130118, China; Changchun University of Architecture and Civil Engineering, Changchun, China.
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19
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Rosas-Val P, Adhami M, Brotons-Canto A, Gamazo C, Irache JM, Larrañeta E. 3D printing of microencapsulated Lactobacillus rhamnosus for oral delivery. Int J Pharm 2023; 641:123058. [PMID: 37207858 DOI: 10.1016/j.ijpharm.2023.123058] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Revised: 05/10/2023] [Accepted: 05/12/2023] [Indexed: 05/21/2023]
Abstract
3D Printing is an innovative technology within the pharma and food industries that allows the design and manufacturing of novel delivery systems. Orally safe delivery of probiotics to the gastrointestinal tract faces several challenges regarding bacterial viability, in addition to comply with commercial and regulatory standpoints. Lactobacillus rhamnosus CNCM I-4036 (Lr) was microencapsulated in generally recognised as safe (GRAS) proteins, and then assessed for robocasting 3D printing. Microparticles (MP-Lr) were developed and characterised, prior to being 3D printed with pharmaceutical excipients. MP-Lr showed a size of 12.3 ± 4.1 µm and a non-uniform wrinkled surface determined by Scanning Electron Microscopy (SEM). Bacterial quantification by plate counting accounted for 8.68 ±0.6 CFU/g of live bacteria encapsulated within. Formulations were able to keep the bacterial dose constant upon contact with gastric and intestinal pH. Printlets consisted in oval-shape formulations (15 mm × 8 mm × 3.2 mm) of ca. 370 mg of total weight, with a uniform surface. After the 3D printing process, bacterial viability remained even as MP-Lr protected bacteria alongside the process (log reduction of 0.52, p>0.05) in comparison with non-encapsulated probiotic (log reduction of 3.05). Moreover, microparticle size was not altered during the 3D printing process. We confirmed the success of this technology for developing an orally safe formulation, GRAS category, of microencapsulated Lr for gastrointestinal vehiculation.
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Affiliation(s)
- Pablo Rosas-Val
- Nucaps Nanotechnology S.L., Spain; Department of Microbiology & Parasitology, University of Navarra, Spain
| | | | | | - Carlos Gamazo
- Department of Microbiology & Parasitology, University of Navarra, Spain
| | - Juan M Irache
- Department of Technology & Pharmaceutical Chemistry, University of Navarra, Spain
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20
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Xie A, Zhao S, Liu Z, Yue X, Shao J, Li M, Li Z. Polysaccharides, proteins, and their complex as microencapsulation carriers for delivery of probiotics: A review on carrier types and encapsulation techniques. Int J Biol Macromol 2023; 242:124784. [PMID: 37172705 DOI: 10.1016/j.ijbiomac.2023.124784] [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: 01/25/2023] [Revised: 05/03/2023] [Accepted: 05/04/2023] [Indexed: 05/15/2023]
Abstract
Probiotics provide several benefits for humans, including restoring the balance of gut bacteria, boosting the immune system, and aiding in the management of certain conditions such as irritable bowel syndrome and lactose intolerance. However, the viability of probiotics may undergo a significant reduction during food storage and gastrointestinal transit, potentially hindering the realization of their health benefits. Microencapsulation techniques have been recognized as an effective way to improve the stability of probiotics during processing and storage and allow for their localization and slow release in intestine. Although, numerous techniques have been employed for the encapsulation of probiotics, the encapsulation techniques itself and carrier types are the main factors affecting the encapsulate effect. This work summarizes the applications of commonly used polysaccharides (alginate, starch, and chitosan), proteins (whey protein isolate, soy protein isolate, and zein) and its complex as the probiotics encapsulation materials; evaluates the evolutions in microencapsulation technologies and coating materials for probiotics, discusses their benefits and limitations, and provides directions for future research to improve targeted release of beneficial additives as well as microencapsulation techniques. This study provides a comprehensive reference for current knowledge pertaining to microencapsulation in probiotics processing and suggestions for best practices gleaned from the literature.
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Affiliation(s)
- Aijun Xie
- Department of Chemical and Biomolecular Engineering, National University of Singapore, 119077, Singapore
| | - Shanshan Zhao
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
| | - Zifei Liu
- Department of Food Science and Technology, National University of Singapore, 117542, Singapore
| | - Xiqing Yue
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
| | - Junhua Shao
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
| | - Mohan Li
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; Department of Food Science and Technology, National University of Singapore, 117542, Singapore.
| | - Zhiwei Li
- Jiangsu Key Laboratory of Oil & Gas Storage and Transportation Technology, Changzhou University, 213164, Jiangsu, China.
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Jiang Z, Tian J, Bai X, McClements DJ, Ma C, Liu X, Liu F. Improving probiotic survival using water-in-oil-in-water (W 1/O/W 2) emulsions: Role of fish oil in inner phase and sodium alginate in outer phase. Food Chem 2023; 417:135889. [PMID: 36933430 DOI: 10.1016/j.foodchem.2023.135889] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2022] [Revised: 02/17/2023] [Accepted: 03/04/2023] [Indexed: 03/18/2023]
Abstract
Aqueous probiotic suspensions were dispersed in an oil phase consisting of fish oil and medium chain triglycerides to form W1/O emulsions. These emulsions were then homogenized with an aqueous solution containing soybean protein isolate and sodium alginate to form W1/O/W2 emulsions. Fish oil was used to promote the growth of the probiotics and increase their ability to adhere to the intestinal mucosa. Sodium alginate increased the viscosity, stability, and probiotic encapsulation efficiency of the double emulsions, which was mainly attributed to its interactions with adsorbed soy proteins. The encapsulation efficiency of the probiotics in the double emulsions was relatively high (>96%). In vitro simulated digestion experiments showed that the double emulsions significantly increased the number of viable probiotics remaining after passing through the entire gastrointestinal tract. This study suggests that encapsulation of probiotics in double emulsions may increase their viability under gastrointestinal conditions, thereby enhancing their efficacy in functional foods.
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Affiliation(s)
- Zhaowei Jiang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Junqing Tian
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Xiangqi Bai
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | | | - Cuicui Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China.
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Detoxification of Aflatoxins in Fermented Cereal Gruel (Ogi) by Probiotic Lactic Acid Bacteria and Yeasts with Differences in Amino Acid Profiles. Toxins (Basel) 2023; 15:toxins15030210. [PMID: 36977101 PMCID: PMC10053840 DOI: 10.3390/toxins15030210] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 03/02/2023] [Accepted: 03/07/2023] [Indexed: 03/12/2023] Open
Abstract
Toxigenic members of Aspergillus flavus contaminate cereal grains, resulting in contamination by aflatoxin, a food safety hazard that causes hepatocellular carcinoma. This study identified probiotic strains as aflatoxin detoxifiers and investigated the changes to the grain amino acid concentrations during fermentation with probiotics in the presence of either A. flavus La 3228 (an aflatoxigenic strain) or A. flavus La 3279 (an atoxigenic strain). Generally, higher concentrations (p < 0.05) of amino acids were detected in the presence of toxigenic A. flavus La 3228 compared to the atoxigenic A. flavus La 3279. Compared to the control, 13/17 amino acids had elevated (p < 0.05) concentrations in the presence of the toxigenic A. flavus compared to the control, whereas in systems with the atoxigenic A. flavus 13/17 amino acids had similar (p > 0.05) concentrations to the control. There were interspecies and intraspecies differences in specific amino acid elevations or reductions among selected LAB and yeasts, respectively. Aflatoxins B1 and B2 were detoxified by Limosilactobacillus fermentum W310 (86% and 75%, respectively), Lactiplantibacillus plantarum M26 (62% and 63%, respectively), Candida tropicalis MY115 (60% and 77%, respectively), and Candida tropicalis YY25, (60% and 31%, respectively). Probiotics were useful detoxifiers; however, the extent of decontamination was species- and strain-dependent. Higher deviations in amino acid concentrations in the presence of toxigenic La 3228 compared to atoxigenic La 3279 suggests that the detoxifiers did not act by decreasing the metabolic activity of the toxigenic strain.
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Premjit Y, Mitra J. Synthesis, characterization, and in vitro digestion of electrosprayed and freeze-dried probiotics encapsulated in soy protein isolate-sunflower oil emulsions. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102532] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/08/2023]
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Zarali M, Sadeghi A, Jafari SM, Ebrahimi M, Sadeghi Mahoonak A. Enhanced viability and improved in situ antibacterial activity of the probiotic LAB microencapsulated layer-by-layer in alginate beads coated with nisin. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102593] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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Baliyan N, Maurya AK, Kumar A, Agnihotri VK, Kumar R. Probiotics from the bovine raw milk of Lahaul valley showed cis-9, trans-11 conjugated linoleic acid isomer and antioxidant activity with food formulation ability. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114553] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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Probiotic Properties of Exopolysaccharide-Producing Bacteria from Natto. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2023; 2023:3298723. [PMID: 36762123 PMCID: PMC9904927 DOI: 10.1155/2023/3298723] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Revised: 12/07/2022] [Accepted: 01/17/2023] [Indexed: 02/04/2023]
Abstract
Natto is a traditional Japanese food made from soybeans fermented with Bacillus subtilis var. natto. It is also a famous food in Thailand. Potential probiotics were screened from natto. Bacillus subtilis strain VN5 produced the most quantity of exopolysaccharide (EPS), so it was selected to study the properties of microbial EPS and probiotics. The Fourier transform infrared spectrometer or FT-IR spectroscopy confirmed the presence of carboxyl and hydroxyl groups. The patterns of FT-IR and levans are similar. The basic properties of probiotics were revealed. The 90% of VN5 strain resisted lysozyme within 30 min. VN5 survived under acidic conditions (pH 1-6), and the survival rate in 0.3%, 0.5%, and 1% bile solutions for 24 h was 100%. Unfortunately, VN5 did not inhibit the growth of Escherichia coli, Staphylococcus aureus, and Salmonella typhi. Gamma hemolysis was determined in VN5 strain. The finding on Bacillus subtilis strain (VN5) from natto paves the way to a high potential, useful new strain of probiotics.
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Tulumoğlu Ş, Kariptaş E, Erdem B. Lactobacillus spp. isolated from prebiotic-derived raw goat milk: probiotic characteristics, cholesterol assimilation and folate production. Biotechnol Lett 2023; 45:47-56. [PMID: 36333538 DOI: 10.1007/s10529-022-03314-2] [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: 04/19/2022] [Accepted: 10/11/2022] [Indexed: 11/06/2022]
Abstract
OBJECTIVES This work provides to evaluate cholesterol assimilation and folic acid production by determining the probiotic properties of Lactobacillus spp. from raw goat milk with prebiotic properties. RESULTS We isolated Lactobacilli from goat milk and identified API 50, CHL, and 16sRNA. Probiotic properties were determined according to bile salt and acidic tolerance, hydrophobicity, hemolytic activity, antibiotic sensitivity, antagonistic effect, and exopolysaccharide production. In addition, the cholesterol assimilation and folate production of cultures were determined. CONCLUSIONS L. plantarum GM-12 and L. plantarum GM-15 showed the highest folate production and the highest cholesterol assimilation.These two strains are strong candidates for use as potential probiotics and starter cultures.
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Affiliation(s)
- Şener Tulumoğlu
- Dr.Behçet Uz Hospital for Child Diseases Education and Research, Alsancak, 35210, İzmir, Turkey
| | - Ergin Kariptaş
- Faculty of Medicine, Department of Medical Microbiology, Samsun University, 55080, Samsun, Turkey
| | - Belgin Erdem
- Department of Health Care Services, Kırşehir Ahi Evran University, 40200, Kırşehir, Turkey.
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Zeng H, Liu Y, Huang K, Chen H, Yang B, Wang J. Lactiplantibacillus plantarum A1, C1 and C10 Are Potential Probiotics Isolated from Pineapple Residual Silage. Microorganisms 2022; 11:microorganisms11010029. [PMID: 36677321 PMCID: PMC9861278 DOI: 10.3390/microorganisms11010029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2022] [Revised: 12/17/2022] [Accepted: 12/17/2022] [Indexed: 12/24/2022] Open
Abstract
The production and consumption of pineapple creates large quantities of residues. Ensiling these residues might help to minimize the waste burden and meet the intensive feed demand for ruminants. Proper lactic acid bacteria (LAB) are not only responsible for pineapple residual silage fermentation, but might also deliver probiotics. The aim of this study was to isolate LAB strains with probiotic functions, and to enhance intestinal antioxidant capacity from naturally fermented pineapple residues. A total of 47 LAB isolates with gram-positive, catalase-negative, nonhemolytic properties were used for probiotic screening. Lactiplantibacillus plantarum (L. plantarum) A1, C1 and C10 were susceptible to rifampicin, gentamicin and erythromycin, did not contain virulence factor-coding genes and showed good tolerance to acid (pH 3.0), 0.5% bile salt and simulated gastric and intestinal fluid. Their hydrophobicity indices were 71.92%, 45.50% and 66.90%, respectively. All of them were able to adhere to bovine jejunum epithelial cells (BJECs) and to antagonize Escherichia coli F5 and Salmonella Dublin. These three LAB strains tolerated hydrogen peroxide and significantly decreased (p < 0.05) reactive oxygen species levels in BJECs. In addition, L. plantarum C1 and C10 significantly increased (p < 0.05) the total antioxidant capacity in BJECs in the presence of 200 μmol/L hydrogen peroxide condition. L. plantarum A1, C1 and C10 are potential probiotics isolated from pineapple residual silage. This study aims to promote pineapple residue’s utilization in the feed industry.
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Affiliation(s)
- Hongbo Zeng
- Institute of Dairy Science, College of Animal Sciences, Zhejiang University, Hangzhou 310058, China
- MoE Key Laboratory of Molecular Animal Nutrition, Zhejiang University, Hangzhou 310058, China
| | - Yalu Liu
- Institute of Dairy Science, College of Animal Sciences, Zhejiang University, Hangzhou 310058, China
- MoE Key Laboratory of Molecular Animal Nutrition, Zhejiang University, Hangzhou 310058, China
| | - Kailang Huang
- Institute of Dairy Science, College of Animal Sciences, Zhejiang University, Hangzhou 310058, China
- MoE Key Laboratory of Molecular Animal Nutrition, Zhejiang University, Hangzhou 310058, China
| | - Hongwei Chen
- Institute of Dairy Science, College of Animal Sciences, Zhejiang University, Hangzhou 310058, China
- MoE Key Laboratory of Molecular Animal Nutrition, Zhejiang University, Hangzhou 310058, China
| | - Bin Yang
- Institute of Dairy Science, College of Animal Sciences, Zhejiang University, Hangzhou 310058, China
- MoE Key Laboratory of Molecular Animal Nutrition, Zhejiang University, Hangzhou 310058, China
| | - Jiakun Wang
- Institute of Dairy Science, College of Animal Sciences, Zhejiang University, Hangzhou 310058, China
- MoE Key Laboratory of Molecular Animal Nutrition, Zhejiang University, Hangzhou 310058, China
- Correspondence:
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Abstract
Bifidobacteria naturally inhabit diverse environments, including the gastrointestinal tracts of humans and animals. Members of the genus are of considerable scientific interest due to their beneficial effects on health and, hence, their potential to be used as probiotics. By definition, probiotic cells need to be viable despite being exposed to several stressors in the course of their production, storage, and administration. Examples of common stressors encountered by probiotic bifidobacteria include oxygen, acid, and bile salts. As bifidobacteria are highly heterogenous in terms of their tolerance to these stressors, poor stability and/or robustness can hamper the industrial-scale production and commercialization of many strains. Therefore, interest in the stress physiology of bifidobacteria has intensified in recent decades, and many studies have been established to obtain insights into the molecular mechanisms underlying their stability and robustness. By complementing traditional methodologies, omics technologies have opened new avenues for enhancing the understanding of the defense mechanisms of bifidobacteria against stress. In this review, we summarize and evaluate the current knowledge on the multilayered responses of bifidobacteria to stressors, including the most recent insights and hypotheses. We address the prevailing stressors that may affect the cell viability during production and use as probiotics. Besides phenotypic effects, molecular mechanisms that have been found to underlie the stress response are described. We further discuss strategies that can be applied to improve the stability of probiotic bifidobacteria and highlight knowledge gaps that should be addressed in future studies.
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Affiliation(s)
- Marie Schöpping
- Systems Biology, Discovery, Chr. Hansen A/S, Hørsholm, Denmark
- Division of Industrial Biotechnology, Department of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg, Sweden
| | - Ahmad A. Zeidan
- Systems Biology, Discovery, Chr. Hansen A/S, Hørsholm, Denmark
| | - Carl Johan Franzén
- Division of Industrial Biotechnology, Department of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg, Sweden
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30
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Assessment of Potential Probiotic and Synbiotic Properties of Lactic Acid Bacteria Grown In Vitro with Starch-Based Soluble Corn Fiber or Inulin. Foods 2022; 11:foods11244020. [PMID: 36553762 PMCID: PMC9777968 DOI: 10.3390/foods11244020] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Revised: 12/05/2022] [Accepted: 12/08/2022] [Indexed: 12/15/2022] Open
Abstract
This research is aimed to search for suitable probiotic plus prebiotic combinations for food applications. Sixteen bacteria were tested for resistance to low pH, bile salts and antibiotics, and their adhesion to Caco-2 cells, in order to select potential probiotics. Then, two bacteria were selected to study short chain fatty acids production in a starch-based soluble corn fiber or inulin media. Lactiplantibacillus plantarum V3 and L. acidophilus La3 manifested the best probiotic features with a remarkable adhesion ability (23.9% and 17.3%, respectively). Structural differences between fibers have an impact on how each one is metabolized, both in their capacity of being easily fermented and in the short chain fatty acids profile obtained: L. acidophilus La3 in inulin fermentation yielded the highest total short chain fatty acids (85.7 mMol/L), and, in starch-based soluble corn fiber fermentation, yielded the highest butyric acid content (0.31 mMol/L). This study provides valuable information for future design of synbiotics for food applications.
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31
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Lee MG, Joeng H, Shin J, Kim S, Lee C, Song Y, Lee BH, Park HG, Lee TH, Jiang HH, Han YS, Lee BG, Lee HJ, Park MJ, Jun YJ, Park YS. Potential Probiotic Properties of Exopolysaccharide-Producing Lacticaseibacillus paracasei EPS DA-BACS and Prebiotic Activity of Its Exopolysaccharide. Microorganisms 2022; 10:microorganisms10122431. [PMID: 36557684 PMCID: PMC9787920 DOI: 10.3390/microorganisms10122431] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 12/05/2022] [Accepted: 12/06/2022] [Indexed: 12/13/2022] Open
Abstract
Exopolysaccharide (EPS)-producing Lacticaseibacillus paracasei EPS DA-BACS was isolated from healthy human feces and its probiotic properties, as well as the structure and prebiotic activity of the EPS from this strain were examined. EPS from L. paracasei EPS DA-BACS had a ropy phenotype, which is known to have potential health benefits and is identified as loosely cell-bounded glucomannan-type EPS with a molecular size of 3.7 × 106 Da. EPS promoted the acid tolerance of L. paracasei EPS DA-BACS and provided cells with tolerance to gastrointestinal stress. The purified EPS showed growth inhibitory activity against Clostridium difficile. L. paracasei EPS DA-BACS cells completely inhibited the growth of Bacillus subtilis, Pseudomonas aeruginosa, and Aspergillus brasiliensis, as well as showed high growth inhibitory activity against Staphylococcus aureus and Escherichia coli. Treatment of lipopolysaccharide-stimulated RAW 264.7 cells with heat-killed L. paracasei EPS DA-BACS cells led to a decrease in the production of nitric oxide, indicating the anti-inflammatory activity of L. paracasei EPS DA-BACS. Purified EPS promoted the growth of Lactobacillus gasseri, Bifidobacterium bifidum, B. animalis, and B. faecale which showed high prebiotic activity. L. paracasei EPS DA-BACS harbors no antibiotic resistance genes or virulence factors. Therefore, L. paracasei EPS DA-BACS exhibits anti-inflammatory and antimicrobial activities with high gut adhesion ability and gastrointestinal tolerance and can be used as a potential probiotic.
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Affiliation(s)
- Min-Gyu Lee
- Department of Food Science and Biotechnology, Gachon University, Seongnam 13120, Republic of Korea
| | - Huijin Joeng
- Department of Food Science and Biotechnology, Gachon University, Seongnam 13120, Republic of Korea
| | - Jaein Shin
- Department of Food Science and Biotechnology, Gachon University, Seongnam 13120, Republic of Korea
| | - Suin Kim
- Department of Food Science and Biotechnology, Gachon University, Seongnam 13120, Republic of Korea
| | - Chaeeun Lee
- Department of Food Science and Biotechnology, Gachon University, Seongnam 13120, Republic of Korea
| | - Youngbo Song
- Department of Food Science and Biotechnology, Gachon University, Seongnam 13120, Republic of Korea
| | - Byung-Hoo Lee
- Department of Food Science and Biotechnology, Gachon University, Seongnam 13120, Republic of Korea
| | - Hyoung-Geun Park
- Research Laboratory, Dong-A Pharmaceutical Co., Ltd., Yongin 17073, Republic of Korea
| | - Tae-Ho Lee
- Research Laboratory, Dong-A Pharmaceutical Co., Ltd., Yongin 17073, Republic of Korea
| | - Hai-Hua Jiang
- Research Laboratory, Dong-A Pharmaceutical Co., Ltd., Yongin 17073, Republic of Korea
| | - Young-Sun Han
- Research Laboratory, Dong-A Pharmaceutical Co., Ltd., Yongin 17073, Republic of Korea
| | - Bong-Gyeong Lee
- Research Laboratory, Dong-A Pharmaceutical Co., Ltd., Yongin 17073, Republic of Korea
| | - Ho-Jin Lee
- Research Laboratory, Dong-A Pharmaceutical Co., Ltd., Yongin 17073, Republic of Korea
| | - Min-Ju Park
- Research Laboratory, Dong-A Pharmaceutical Co., Ltd., Yongin 17073, Republic of Korea
| | - Yun-Ju Jun
- Research Laboratory, Dong-A Pharmaceutical Co., Ltd., Yongin 17073, Republic of Korea
| | - Young-Seo Park
- Department of Food Science and Biotechnology, Gachon University, Seongnam 13120, Republic of Korea
- Correspondence: ; Tel.: +82-31-750-5378
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32
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Pérez MB, Argañaraz Martinez E, Babot JD, Pérez Chaia A, Saguir FM. Growth studies of dominant lactic acid bacteria in orange juice and selection of strains to ferment citric fruit juices with probiotic potential. Braz J Microbiol 2022; 53:2145-2156. [PMID: 36151453 PMCID: PMC9679108 DOI: 10.1007/s42770-022-00830-1] [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] [Received: 02/18/2022] [Accepted: 09/13/2022] [Indexed: 01/13/2023] Open
Abstract
The study aimed to evaluate the ability of dominant lactic acid bacteria (LAB) in orange juice to growth on N-depleted MRS medium supplemented or not with cysteine (mMRS), then to select the most nutritionally promising strains for growth assays in the food matrix and evaluation of beneficial attributes for fruit juice fermentation. Levilactobacillus brevis and Lactiplantibacillus plantarum were dominant species among the total of 103 LAB isolates as confirmed by multiplex PCR and/or 16 s rDNA sequence analysis. Based on growing lower than 20% and higher than 70% in mMRS (1.0 g/l meat extract, without peptone and yeast extract) with and without cysteine requirement, one L. brevis (JNB23) and two L. plantarum (JNB21 and JNB25) were selected. These bacteria and the L. plantarum strains N4 and N8 (previously isolated from oranges peel) when inoculated in orange juice grew up to 1.0 log cfu/ml for 24 h incubation at 30 °C and mainly produced lactic acid, with strains JNB25 and JNB23 reaching the highest and lowest cell densities in agreement with their nutritional exigency. In addition, all L. plantarum strains exhibited antagonistic activity against the majority of tested bacterial pathogens (in opposition to L. brevis), ability to grow or survive to pH 3.0 for 3 h, to grow with 0.5% sodium taurocholate, and a decrease after simulated gastrointestinal digestion assay which did not exceed 1.0 or 2.0 log units, depending on the strain. Thus, autochthonous L. plantarum strains with ability for overcoming nutritional limitations and beneficial attributes are promising candidates for further investigations as novel probiotic and/or preservative starters to ferment citric fruit juices.
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Affiliation(s)
- María B Pérez
- Instituto de Microbiología, Facultad de Bioquímica, Química y Farmacia (FBQF), Universidad Nacional de Tucumán (UNT), Ayacucho 471, (T4000ILC), San Miguel de Tucumán, Argentina
| | - Eloy Argañaraz Martinez
- Instituto de Microbiología, Facultad de Bioquímica, Química y Farmacia (FBQF), Universidad Nacional de Tucumán (UNT), Ayacucho 471, (T4000ILC), San Miguel de Tucumán, Argentina
| | - Jaime D Babot
- Centro de Referencia Para Lactobacilos (CERELA)-CCT NOA Sur-CONICET, Chacabuco 145, T4000ILC, San Miguel de Tucumán, Argentina
| | - Adriana Pérez Chaia
- Instituto de Microbiología, Facultad de Bioquímica, Química y Farmacia (FBQF), Universidad Nacional de Tucumán (UNT), Ayacucho 471, (T4000ILC), San Miguel de Tucumán, Argentina
- Centro de Referencia Para Lactobacilos (CERELA)-CCT NOA Sur-CONICET, Chacabuco 145, T4000ILC, San Miguel de Tucumán, Argentina
| | - Fabiana M Saguir
- Instituto de Microbiología, Facultad de Bioquímica, Química y Farmacia (FBQF), Universidad Nacional de Tucumán (UNT), Ayacucho 471, (T4000ILC), San Miguel de Tucumán, Argentina.
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33
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Duan Y, Li M, Zhang S, Wang Y, Deng J, Wang Q, Yi T, Dong X, Cheng S, He Y, Gao C, Wang Z. Highly Efficient Biotransformation and Production of Selenium Nanoparticles and Polysaccharides Using Potential Probiotic Bacillus subtilis T5. Metabolites 2022; 12:metabo12121204. [PMID: 36557242 PMCID: PMC9784637 DOI: 10.3390/metabo12121204] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2022] [Revised: 11/23/2022] [Accepted: 11/25/2022] [Indexed: 12/05/2022] Open
Abstract
Selenium is an essential microelement required for human health. The biotransformation of selenium nanoparticles has attracted increasing attention in recent years. However, little of the literature has investigated the comprehensive evaluation of the strains for practical application and the effect on the functional properties in the existence of Se. The present study showed the selenite reduction strain Bacillus subtilis T5 (up to 200 mM), which could produce high yields of selenium polysaccharides and selenium nanoparticles in an economical and feasible manner. Biosynthesized selenium nanoparticles by B. subtilis T5 were characterized systematically using UV-vis spectroscopy, FTIR, Zeta Potential, DLS, and SEM techniques. The biosynthesized SeNPs exhibited high stability with small particle sizes. B. subtilis T5 also possessed a tolerance to acidic pH and bile salts, high aggregation, negative hemolytic, and superior antioxidant activity, which showed excellent probiotic potential and can be recommended as a potential candidate for the selenium biopharmaceuticals industry. Remarkably, B. subtilis T5 showed that the activity of α-amylase was enhanced with selenite treatment to 8.12 U/mL, 2.72-fold more than the control. The genus Bacillus was first reported to produce both selenium polysaccharides with extremely high Se-content (2.302 g/kg) and significantly enhance the activity to promote α-amylase with selenium treatment. Overall, B. subtilis T5 showed potential as a bio-factory for the biosynthesized SeNPs and organ selenium (selenium polysaccharide), providing an appealing perspective for the biopharmaceutical industry.
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Affiliation(s)
- Yuhua Duan
- National R&D Center for Se-Rich Agricultural Products Processing, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Mengjun Li
- National R&D Center for Se-Rich Agricultural Products Processing, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Sishang Zhang
- National R&D Center for Se-Rich Agricultural Products Processing, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Yidan Wang
- National R&D Center for Se-Rich Agricultural Products Processing, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Jieya Deng
- National R&D Center for Se-Rich Agricultural Products Processing, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Qin Wang
- State Key Laboratory of Biocatalysis and Enzyme Engineering, School of Life Sciences, Hubei University, Wuhan 430062, China
| | - Tian Yi
- Institute of Agricultural Quality Standards and Testing Technology Research, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Xingxing Dong
- National R&D Center for Se-Rich Agricultural Products Processing, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Shuiyuan Cheng
- National R&D Center for Se-Rich Agricultural Products Processing, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Yi He
- National R&D Center for Se-Rich Agricultural Products Processing, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Chao Gao
- National R&D Center for Se-Rich Agricultural Products Processing, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
- Correspondence: (C.G.); (Z.W.)
| | - Zhangqian Wang
- National R&D Center for Se-Rich Agricultural Products Processing, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
- State Key Laboratory of Biocatalysis and Enzyme Engineering, School of Life Sciences, Hubei University, Wuhan 430062, China
- Correspondence: (C.G.); (Z.W.)
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In Vitro Characterisation of Potential Probiotic Bacteria Isolated from a Naturally Fermented Carrot and Ginger Brine. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8100534] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Unhealthy dietary patterns have been associated with an increase in mortality rate as well as the high occurrence of nontransmissible chronic degenerative diseases. Subsequently, the development of new functional foods has been proposed to reduce the incidence of nontransmissible chronic degenerative diseases. Probiotics represent a group of functional foods, defined as live microbial feeds, which provide the host with intestinal health benefits. The present study focused on the identification and characterisation of the probiotic potential of lactic acid bacteria isolated from a fermented carrot and ginger brine. Sixteen isolates were identified as Leuconostoc mesenteroides subsp. mesenteroides species, following preliminary screening based on 16S rDNA gene sequencing, and were further characterised for probiotic candidature. The probiotic properties tested included resistance towards gastrointestinal conditions (bile, acid, lysozyme tolerance), cell surface hydrophobicity, antioxidant activity, and antagonistic activity against intestinal pathogens. In general, all the isolated Leuconostoc mesenteroides subsp. mesenteroides strains exhibited high acid, bile, and lysozyme tolerance. They also showed strong antibacterial activity against common intestinal pathogens, i.e., Staphylococcus aureus and Escherichia coli, as well as antioxidant activity such as hydroxyl radical-scavenging ability and hydrogen peroxide resistance. Overall, Leuconostoc mesenteroides subsp. mesenteroides possesses a great potential as a beneficial strain for functional food.
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Singh RV, Sambyal K. β-galactosidase as an industrial enzyme: production and potential. CHEMICAL PAPERS 2022. [DOI: 10.1007/s11696-022-02507-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Marquez A, Andrada E, Russo M, Bolondi ML, Fabersani E, Medina R, Gauffin-Cano P. Characterization of autochthonous lactobacilli from goat dairy products with probiotic potential for metabolic diseases. Heliyon 2022; 8:e10462. [PMID: 36091951 PMCID: PMC9459688 DOI: 10.1016/j.heliyon.2022.e10462] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2021] [Revised: 02/27/2022] [Accepted: 08/22/2022] [Indexed: 11/26/2022] Open
Abstract
The present study aimed to design functional fermented goat milk with probiotic potential for metabolic diseases. Thereby, autochthonous lactobacilli from goat dairy products that target improving the inflammatory, lipid, and glycemic profile were characterized. We designed fermented goat milk using Lactobacillus delbrueckii subsp. indicus CRL1447 as starter strain, supplemented with different probiotic consortia formed by Limosilactobacillus fermentum CRL1446, Lactiplantibacillus paraplantarum CRL1449, and CRL1472 strains. These lactobacilli were selected for their positive effects on inhibition of α-glucosidase, bile salts hydrolase activity, cholesterol assimilation, and decreased triglyceride percentage in Caenorhabditis elegans. Furthermore, the lactobacilli oral administration to obese mice caused a significant decrease in body weight gain and ameliorated hyperglycemia and hyperlipemia. These results reveal the potential of this goat dairy product as a functional food to prevent obesity and related pathologies. Goat milk-derived products stand out for their marketing potential. Hence, fermented goat milk incorporating novel probiotics represents a group of food products with broad prospects by their promising nutritive and therapeutic properties for metabolic diseases. The goat dairy product designed in this study could be used in the prevention of dyslipidemia and hyperglycemia in obese people. New probiotic consortium (CRL1449, CRL1472, and CRL1446) was selected. The probiotic consortium showed in vitro immuno and adipomodulatory properties. Lactobacillus delbrueckii subsp. indicus CRL1447 was selected as a starter culture for fermented milk elaboration. Manufacturing of a functional fermented goat milk with a new probiotic consortium.
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Affiliation(s)
- Antonela Marquez
- Centro de Referencia para Lactobacilos (CERELA)-CONICET, Chacabuco 145, T4000ILC, San Miguel de Tucumán, Tucumán, Argentina
| | - Estefanía Andrada
- Centro de Referencia para Lactobacilos (CERELA)-CONICET, Chacabuco 145, T4000ILC, San Miguel de Tucumán, Tucumán, Argentina
- Facultad de Agronomía y Zootecnia, Universidad Nacional de Tucumán, Avda. Pte. N. Kirchner 1900, T4000INH, San Miguel de Tucumán, Tucumán, Argentina
| | - Matias Russo
- Centro de Referencia para Lactobacilos (CERELA)-CONICET, Chacabuco 145, T4000ILC, San Miguel de Tucumán, Tucumán, Argentina
| | - María Lujan Bolondi
- Centro de Referencia para Lactobacilos (CERELA)-CONICET, Chacabuco 145, T4000ILC, San Miguel de Tucumán, Tucumán, Argentina
| | - Emanuel Fabersani
- Facultad de Agronomía y Zootecnia, Universidad Nacional de Tucumán, Avda. Pte. N. Kirchner 1900, T4000INH, San Miguel de Tucumán, Tucumán, Argentina
| | - Roxana Medina
- Centro de Referencia para Lactobacilos (CERELA)-CONICET, Chacabuco 145, T4000ILC, San Miguel de Tucumán, Tucumán, Argentina
- Facultad de Agronomía y Zootecnia, Universidad Nacional de Tucumán, Avda. Pte. N. Kirchner 1900, T4000INH, San Miguel de Tucumán, Tucumán, Argentina
- Corresponding author.
| | - Paola Gauffin-Cano
- Centro de Referencia para Lactobacilos (CERELA)-CONICET, Chacabuco 145, T4000ILC, San Miguel de Tucumán, Tucumán, Argentina
- Corresponding author.
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Utilization of autochthonous lactic acid bacteria attaining safety attributes, probiotic properties, and hypocholesterolemic potential in the production of a functional set yogurt. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2022. [DOI: 10.1016/j.bcab.2022.102448] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Taj R, Masud T, Sohail A, Sammi S, Naz R, Sharma Khanal BK, Nawaz MA. In vitro screening of EPS-producing Streptococcus thermophilus strains for their probiotic potential from Dahi. Food Sci Nutr 2022; 10:2347-2359. [PMID: 35844909 PMCID: PMC9281939 DOI: 10.1002/fsn3.2843] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Revised: 03/07/2022] [Accepted: 03/08/2022] [Indexed: 11/09/2022] Open
Abstract
Dahi is a very common and traditional fermented dairy product in Pakistan and its neighboring countries, it represents a rich source for the isolation of many new strains of lactic acid bacteria (LAB). The major objective of this study was to evaluate the probiotic potential of novel exopolysaccharide (EPS)-producing strains of S. thermophilus isolated from Dahi, sold in the local markets of Rawalpindi and Islamabad, Pakistan. In this study, 32 isolates of S. thermophilus were initially isolated from Dahi and out of these, 10 identified strains were further screened for their EPS-producing ability. Maximum EPS production was estimated for RIY strain (133.0 ± 0.06), followed by RIH4 strain (103.83 ± 0.76) and RIRT2 strain (95.77 ± 0.22), respectively. Thereafter, in vitro studies revealed that these newly identified EPS-producing strains of S. thermophilus fulfilled the basic requirements for probiotic functions; including resistance to harsh conditions of GIT, good cell surface hydrophobicity, auto-aggregation, and co-aggregation, especially against L. monocytogenes. Finally, the safety assessment displayed that these strains were also sensitive to clinical antibiotics, including vancomycin. Thus, these selected EPS strains of S. thermophilus act as potential candidates for biostabilizers in the preparation of consumer-friendly fermented probiotic milk products.
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Affiliation(s)
- Robina Taj
- Institute of Food and Nutritional SciencesPMAS Arid Agricultural University RawalpindiRawalpindiPakistan
| | - Tariq Masud
- Institute of Food and Nutritional SciencesPMAS Arid Agricultural University RawalpindiRawalpindiPakistan
| | - Asma Sohail
- Institute of Food and Nutritional SciencesPMAS Arid Agricultural University RawalpindiRawalpindiPakistan
| | - Shehla Sammi
- Department of Food Science and TechnologyThe University of HaripurKhyber PakhtunkhwaPakistan
| | - Rooma Naz
- Abbasyn University Islamabad CampusIslamabadPakistan
| | - Bal Kumari Sharma Khanal
- Ministry of Agriculture and Livestock DevelopmentGovernment of NepalSinghadurbar, KathmanduNepal
| | - Malik Adil Nawaz
- Agriculture and FoodCommonwealth Scientific and Industrial Research OrganisationWerribeeVictoriaAustralia
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Naomi R, Rusli RNM, Balan SS, Othman F, Jasni AS, Jumidil SH, Bahari H, Yazid MD. E. tapos Yoghurt-A View from Nutritional Composition and Toxicological Evaluation. Foods 2022; 11:1903. [PMID: 35804719 PMCID: PMC9265303 DOI: 10.3390/foods11131903] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2022] [Revised: 06/14/2022] [Accepted: 06/14/2022] [Indexed: 02/04/2023] Open
Abstract
Elateriospermum tapos (E. tapos) is a natural tropical plant that possess a wide range of health benefits. Recent discovery proves that E. tapos extract is able to reduce weight, increase cognitive performance, and ameliorate anxiety and stress hormone. However, this extraction has not been incorporated into yoghurt, and no toxicity studies have been done previously to prove its safety. Thus, this study was aimed to formulate the ethanolic extracted E. tapos into yoghurt and access the toxicological effects on rodents. Forty female Sprague Dawley (SD) rats were used in this study and force fed with either one of the following doses of 250, 500, 1000, or 2000 mg/kg, while the control group received normal saline. The nutritional analysis result showed that the newly formulated yoghurt comprised 328 kJ of energy per 100 mL of servings, 3.6 g of fats, 8.2 g of carbohydrates, 2.7 g of total protein, and 1.2 g of fibre. The peak intensity of Lactobacillus species was observed at 1.6 × 105 CFU/g with a titratable acidity as lactic acid of 0.432 CFU/g, indicating the ability of the formulated yoghurt in stimulating the growth of Lactobacilli. In the experimental study, the E. tapos yoghurt in a single dose (2000 mg/kg) did not show any treatment related to toxicity in any of the rats observed in an additional 14 days. There were no changes in body weight, food and water intake, plasma biochemistry (ALT, AST, ALP, and creatinine), haematological products, and organ weights of the treated groups compared to the subacute control groups. Histological examination of all organs including liver, heart, and kidney were comparable to the control groups. In toto, oral consumptions of E. tapos yoghurt did not induce any adverse effects on rodents.
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Affiliation(s)
- Ruth Naomi
- Department of Human Anatomy, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang 43400, Malaysia; (R.N.); (R.N.M.R.); (S.S.B.); (S.H.J.)
| | - Rusydatul Nabila Mahmad Rusli
- Department of Human Anatomy, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang 43400, Malaysia; (R.N.); (R.N.M.R.); (S.S.B.); (S.H.J.)
| | - Santhra Segaran Balan
- Department of Human Anatomy, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang 43400, Malaysia; (R.N.); (R.N.M.R.); (S.S.B.); (S.H.J.)
- Faculty of Health and Life Sciences, Management and Science University, Shah Alam 40100, Malaysia
| | - Fezah Othman
- Department of Biomedical Sciences, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang 43400, Malaysia;
| | - Azmiza Syawani Jasni
- Department of Medical Microbiology and Parasitology, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang 43400, Malaysia;
| | - Siti Hadizah Jumidil
- Department of Human Anatomy, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang 43400, Malaysia; (R.N.); (R.N.M.R.); (S.S.B.); (S.H.J.)
| | - Hasnah Bahari
- Department of Human Anatomy, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang 43400, Malaysia; (R.N.); (R.N.M.R.); (S.S.B.); (S.H.J.)
| | - Muhammad Dain Yazid
- Centre for Tissue Engineering and Regenerative Medicine, Faculty of Medicine, Universiti Kebangsaan Malaysia, Kuala Lumpur 56000, Malaysia
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Human Breast Milk: A Source of Potential Probiotic Candidates. Microorganisms 2022; 10:microorganisms10071279. [PMID: 35888998 PMCID: PMC9319366 DOI: 10.3390/microorganisms10071279] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2022] [Revised: 06/17/2022] [Accepted: 06/21/2022] [Indexed: 02/01/2023] Open
Abstract
This study focuses on the isolation of lactobacilli/bifidobacteria from human breast milk and their first characterization, in the perspective to find new probiotic candidates to be included in food products. More specifically, breast-milk-isolated strains demonstrated a very good aptitude to adhere to intestinal cells, in comparison with L. rhamnosus GG strain, taken as reference. The same behavior has been found for hydrophobicity/auto-aggregation properties. A remarkable antagonistic activity was detected for these isolates not only against spoilage and pathogenic species of food interest, but also against the principal etiological agents of intestinal infections. Indeed, isolated strains impaired spoilage and pathogenic species growth, as well as biofilm formation by gut pathogens. In addition, breast milk strains were characterized for their antibiotic susceptibility, displaying species-specific and strain-specific susceptibility patterns. Finally, to assess their technological potential, the fermentation kinetics and viability of breast milk strains in pasteurized milk were investigated, also including the study of the volatile molecule profiles. In this regard, all the strains pointed out the release of aroma compounds frequently associated with the sensory quality of several dairy products such as acetic acid, diacetyl, acetoin, acetaldehyde. Data here reported point up the high potential of breast-milk-isolated strains as probiotics.
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Ghatani K, Thapa S, Sha SP, Sarkar S, Modak D, Bhattacharjee S. Revealing Probiotic Potential of Enterococcus Strains Isolated From Traditionally Fermented Chhurpi and Healthy Human Gut. Front Microbiol 2022; 13:909987. [PMID: 35783420 PMCID: PMC9244166 DOI: 10.3389/fmicb.2022.909987] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2022] [Accepted: 05/11/2022] [Indexed: 11/13/2022] Open
Abstract
In this study, the two lactic acid bacterial strains Enterococcus durans and Enterococcus lactis previously isolated from soft chhurpi, a traditionally fermented milk product prepared by the indigenous community of Sikkim Himalayas and healthy human gut were used. In this study, we attempted to investigate the probiotic attributes, safety, and health beneficial role, and hypercholesterolemia of Enterococcus durans and Enterococcus lactis. Both probiotic potential strains showed good hypocholesterolemic activity in vitro along with tolerance to acid pH (2 and 2.5), tolerance to three bile salts, oxbile, cholic acid, and taurocholic acid (0.5 and 1%), presence of BSH enzyme and its activity, and cell surface adherence. On assessing for safety, both LAB strains were sensitive to antibiotics and exhibited no hemolytic activity. The probiotic strains were tested in vivo in the Sprague–Dawley rats which were divided into five experimental groups: Normal Control (ND), probiotic strain Enterococcus durans HS03 (BSH-negative) and high-cholesterol diet (HCD1), probiotic strain Enterococcus lactis YY1 (BSH-positive) and high-cholesterol diet (HCD2), and a combination of both strains and high-cholesterol diet (HCD3) and Negative Control (HCD). The probiotic-treated groups HCD1, HCD2, and HCD3 showed a decrease in serum cholesterol levels up to 22.55, 6.67, and 31.06%; the TG and VLDL concentrations were 25.39, 26.3, and 33.21%; reduction in LDL-cholesterol was 33.66, 28.50, and 35.87%; and increase of HDL was 38.32, 47.9, and 41.92%. Similarly, the effects of total cholesterol and TG in the liver, kidney and liver histopathology, liver and body lipid index, and oxidative stress in rat liver were also studied. The fecal lactobacilli were more in the samples of the probiotic-treated groups and their fecal coliform and E. coli counts decreased relatively as compared to the control groups in 0, 7, 14, and 21 days. This is the first report on the probiotic potential of Enterococcus durans HS03 and Enterococcus lactis YY1 strains that gives a new insight into the cholesterol-lowering and probiotic product development with wide health attributes.
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Affiliation(s)
- Kriti Ghatani
- Food Microbiology Laboratory, Department of Food Technology, University of North Bengal, Raja Rammohunpur, India
- Kriti Ghatani
| | - Subarna Thapa
- Food Microbiology Laboratory, Department of Food Technology, University of North Bengal, Raja Rammohunpur, India
| | - Shankar Prasad Sha
- Food Microbiology Laboratory, Department of Botany, Kurseong College, Kurseong, India
- *Correspondence: Shankar Prasad Sha
| | - Sourav Sarkar
- Cell and Molecular Biology Laboratory, Department of Zoology, University of North Bengal, Raja Rammohunpur, India
| | - Debabrata Modak
- Cell and Molecular Biology Laboratory, Department of Zoology, University of North Bengal, Raja Rammohunpur, India
| | - Soumen Bhattacharjee
- Cell and Molecular Biology Laboratory, Department of Zoology, University of North Bengal, Raja Rammohunpur, India
- Soumen Bhattacharjee
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Feito J, Araújo C, Gómez-Sala B, Contente D, Campanero C, Arbulu S, Saralegui C, Peña N, Muñoz-Atienza E, Borrero J, del Campo R, Hernández PE, Cintas LM. Antimicrobial activity, molecular typing and in vitro safety assessment of Lactococcus garvieae isolates from healthy cultured rainbow trout (Oncorhynchus mykiss, Walbaum) and rearing environment. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113496] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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43
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Wang X, Cui Y, Sang C, Wang B, Yuan Y, Liu L, Yuan Y, Yue T. Fungi with potential probiotic properties isolated from Fuzhuan brick tea. FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2021.12.026] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Characterization of two new strains of Lactococcus lactis for their probiotic efficacy over commercial synbiotics consortia. Braz J Microbiol 2022; 53:903-920. [PMID: 35138631 PMCID: PMC9151986 DOI: 10.1007/s42770-022-00685-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2021] [Accepted: 01/02/2022] [Indexed: 02/01/2023] Open
Abstract
Lactococcus spp. are industrially crucial lactic acid bacteria (LAB) used to manufacture lactic acid, pickled vegetables, buttermilk, cheese, and many kinds of delicious dairy foods and drinks. In addition to these, they are also being used as probiotics in specific formulations. However, their uses as probiotics are comparatively less than the other LAB genera. The present communication hypothesizes to validate the probiotic potentiality of two new Lactococcus lactis subsp. lactis strains for their future uses. These native food fermenting strains were characterized for in vitro acid tolerance, tolerance to simulated gastric and pancreatic juices, autoaggregation and co-aggregation, hydrophobicity, haemolytic activity, bile salt deconjugation, cholesterol removal, antimicrobial spectrum, and antibiotic sensitivity. The in vivo live bacterial feeding of these strains for 30 days was done in Swiss albino mice either singly or in combination with prebiotic inulin and evaluated for hypocholesterolemic activity, immune enhancement, and gut colonization efficiency and compared with the commercial probiotic consortia. The study revealed that the strains could survive in human gut bile concentration, gastric pH conditions at pH 2.0, 3.0, and 8.0 for 6 h, had a broad antibacterial spectrum, and cholesterol binding efficacy. The strains could survive with higher colony-forming units (CFU/mL) when amended with sodium caseinate. The strains had autoaggregation ranges from 15 to 25% over 24 h and had a significant co-aggregation with both lactic acid and Gram-positive and Gram-negative bacterial strains related to human illness. The strains also showed solvent and media-specific hydrophobicity against n-hexane and xylene. The live bacterial feeding either singly or in combination with prebiotic inulin resulted in a significant reduction of LDL (low-density lipoprotein), VLDL (very low-density lipoprotein) cholesterol and triglyceride (TG), and a significant increase in HDL (high-density lipoprotein) cholesterol level, and improved gut colonization and gut immunomodulation. The results prove that these non-haemolytic, non-toxic strains had significant health benefits than the commercial probiotics consortium with the recommended prebiotics mix. Thus, these new Lactococcus lactis subsp. lactis strains could be trialled as a new probiotic combination for human and animal feeds.
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Kumar A, Joishy T, Das S, Kalita MC, Mukherjee AK, Khan MR. A Potential Probiotic Lactobacillus plantarum JBC5 Improves Longevity and Healthy Aging by Modulating Antioxidative, Innate Immunity and Serotonin-Signaling Pathways in Caenorhabditis elegans. Antioxidants (Basel) 2022; 11:268. [PMID: 35204151 PMCID: PMC8868178 DOI: 10.3390/antiox11020268] [Citation(s) in RCA: 25] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Revised: 12/28/2021] [Accepted: 12/30/2021] [Indexed: 12/19/2022] Open
Abstract
Since the hypothesis of Dr. Elie Metchnikoff on lactobacilli-mediated healthy aging, several microbes have been reported to extend the lifespan with different features of healthy aging. However, a microbe affecting diverse features of healthy aging is of choice for broader acceptance and marketability as a next-generation probiotic. We employed Caenorhabditis elegans as a model to understand the potential of Lactobacillus plantarum JBC5 (LPJBC5), isolated from fermented food sample on longevity and healthy aging as well as their underlying mechanisms. Firstly, LPJBC5 enhanced the mean lifespan of C. elegans by 27.81% compared with control (untreated). LPBC5-induced longevity was accompanied with better aging-associated biomarkers, such as physical functions, fat, and lipofuscin accumulation. Lifespan assay on mutant worms and gene expression studies indicated that LPJBC5-mediated longevity was due to upregulation of the skinhead-1 (skn-1) gene activated through p38 MAPK signaling cascade. Secondly, the activated transcription factor SKN-1 upregulated the expression of antioxidative, thermo-tolerant, and anti-pathogenic genes. In support, LPJBC5 conferred resistance against abiotic and biotic stresses such as oxidative, heat, and pathogen. LPJBC5 upregulated the expression of intestinal tight junction protein ZOO-1 and improved gut integrity. Thirdly, LPJBC5 improved the learning and memory of worms trained on LPJBC5 compared with naive worms. The results showed upregulation of genes involved in serotonin signaling (ser-1, mod-1, and tph-1) in LPJBC5-fed worms compared with control, suggesting that serotonin-signaling was essential for LPJBC5-mediated improved cognitive function. Fourthly, LPJBC5 decreased the fat accumulation in worms by reducing the expression of genes encoding key substrates and enzymes of fat metabolism (i.e., fat-5 and fat-7). Lastly, LPJBC5 reduced the production of reactive oxygen species and improved mitochondrial function, thereby reducing apoptosis in worms. The capability of a single bacterium on pro-longevity and the features of healthy aging, including enhancement of gut integrity and cognitive functions, makes it an ideal candidate for promotion as a next-generation probiotic.
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Affiliation(s)
- Arun Kumar
- Molecular Biology and Microbial Biotechnology Laboratory, Division of Life Sciences, Institute of Advanced Study in Science and Technology (IASST), Guwahati 781035, Assam, India; (A.K.); (T.J.); (S.D.); (A.K.M.)
| | - Tulsi Joishy
- Molecular Biology and Microbial Biotechnology Laboratory, Division of Life Sciences, Institute of Advanced Study in Science and Technology (IASST), Guwahati 781035, Assam, India; (A.K.); (T.J.); (S.D.); (A.K.M.)
| | - Santanu Das
- Molecular Biology and Microbial Biotechnology Laboratory, Division of Life Sciences, Institute of Advanced Study in Science and Technology (IASST), Guwahati 781035, Assam, India; (A.K.); (T.J.); (S.D.); (A.K.M.)
| | - Mohan C. Kalita
- Department of Biotechnology, Gauhati University, Guwahati 781014, Assam, India;
| | - Ashis K. Mukherjee
- Molecular Biology and Microbial Biotechnology Laboratory, Division of Life Sciences, Institute of Advanced Study in Science and Technology (IASST), Guwahati 781035, Assam, India; (A.K.); (T.J.); (S.D.); (A.K.M.)
- Department of Molecular Biology and Biotechnology, School of Sciences, Tezpur University, Tezpur 784028, Assam, India
| | - Mojibur R. Khan
- Molecular Biology and Microbial Biotechnology Laboratory, Division of Life Sciences, Institute of Advanced Study in Science and Technology (IASST), Guwahati 781035, Assam, India; (A.K.); (T.J.); (S.D.); (A.K.M.)
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Rai R, Tamang JP. In vitro and genetic screening of probiotic properties of lactic acid bacteria isolated from naturally fermented cow-milk and yak-milk products of Sikkim, India. World J Microbiol Biotechnol 2022; 38:25. [PMID: 34989904 DOI: 10.1007/s11274-021-03215-y] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2021] [Accepted: 12/17/2021] [Indexed: 12/14/2022]
Abstract
A total of 272 isolates of lactic acid bacteria (LAB) were isolated from 22 samples of naturally fermented milk products of Sikkim in India viz. dahi, soft-variety chhurpi, hard-variety chhurpi, mohi and philu, out of which, 68 LAB isolates were randomly grouped on the basis of phenotypic characteristics, and were identified by 16S rRNA gene sequence analysis. Leuconostoc mesenteroides was the most dominant genus, followed by Leuc. mesenteroides subsp. jonggajibkimchii, Lactococcus lactis subsp. cremoris, Lc. lactis, Lc. lactis subsp. hordniae, Lc. lactis subsp. tructae, Enterococcus faecalis, E. italicus and E. pseudoavium. LAB strains were tested for probiotics attributes by in vitro and genetic screening, based on marker genes. LAB strains showed tolerance to pH 3.0, bile salt, resistance to lysozyme and β-galactosidase activity. Enterococcus faecalis YS4-11 and YS4-14 and Lactococcus lactis subsp. cremoris SC3 showed more than 85% of hydrophobicity. Genes clp L and tdc encoding for low pH tolerance, agu A and Ir1516 encoding for bile tolerance, LBA1446 gene encoding for BSH activity, map A, apf, mub 1 and msa encoding for mucosal binding property were detected. Gene mesY for bacteriocin production was detected only in Leuconostoc spp. Based on the in vitro and genetic screening of probiotic attributes, Leuc. mesenteroides; Leuc. mesenteroides subsp. jonggajibkimchii and Lc. lactis subsp. cremoris were tentatively selected for possible probiotic candidates.
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Affiliation(s)
- Ranjita Rai
- Department of Microbiology, School of Life Sciences, DAICENTER (DBT-AIST International Centre for Translational and Environmental Research) and Bioinformatics Centre, Sikkim University, Gangtok, 737102, Sikkim, India
| | - Jyoti Prakash Tamang
- Department of Microbiology, School of Life Sciences, DAICENTER (DBT-AIST International Centre for Translational and Environmental Research) and Bioinformatics Centre, Sikkim University, Gangtok, 737102, Sikkim, India.
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GUMUS S, DEMIRCI AS. Survivability of probiotic strains, Lactobacillus fermentum CECT 5716 and Lactobacillus acidophilus DSM 20079 in grape juice and physico-chemical properties of the juice during refrigerated storage. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.08122] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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ZHANG M, WANG J, YANG Z. Immunomodulatory and antitumor activities of the exopolysaccharide produced by potential probiotic Lactobacillus plantarum YW11 in a HT-29 tumor-burdened nude mouse model. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.57822] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Min ZHANG
- Beijing Technology and Business University, China; Ministry of Agriculture and Rural Affairs, China
| | - Ji WANG
- Jilin Agricultural University, China
| | - Zhennai YANG
- Beijing Technology and Business University, China
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Elmansy EA, Elkady EM, Asker MS, Abdou AM, Abdallah NA, Amer SK. Exopolysaccharide produced by Lactiplantibacillus plantarum RO30 isolated from Romi cheese: characterization, antioxidant and burn healing activity. World J Microbiol Biotechnol 2022; 38:245. [PMID: 36287274 PMCID: PMC9605930 DOI: 10.1007/s11274-022-03439-6] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2022] [Accepted: 10/10/2022] [Indexed: 11/26/2022]
Abstract
Microbial exopolysaccharides (EPSs) extracted from lactic acid bacteria (LAB) are generally recognized as safe. They have earned popularity in recent years because of their exceptional biological features. Therefore, the present study main focus was to study EPS-production from probiotic LAB and to investigate their antioxidant and burn wound healing efficacy. Seventeen LAB were isolated from different food samples. All of them showed EPS-producing abilities ranging from 1.75 ± 0.05 to 4.32 ± 0.12 g/l. RO30 isolate (from Romi cheese) was chosen, due to its ability to produce the highest EPS yield (4.23 ± 0.12 g/l). The 16S rDNA sequencing showed it belonged to the Lactiplantibacillus plantarum group and was further identified as L. plantarum RO30 with accession number OL757866. It displayed well in vitro probiotic properties. REPS was extracted and characterized. The existence of COO−, OH and amide groups corresponding to typical EPSs was confirmed via FTIR. It was constituted of glucuronic acid, mannose, glucose, and arabinose in a molar ratio of 2.2:0.1:0.5:0.1, respectively. The average molecular weight was 4.96 × 104 g/mol. In vitro antioxidant assays showed that the REPS possesses a DPPH radical scavenging ability of 43.60% at 5 mg/ml, reducing power of 1.108 at 10 mg/ml, and iron chelation activity of 72.49% and 89.78% at 5 mg/ml and 10 mg/ml, respectively. The healing efficacy of REPS on burn wound models in albino Wistar rats showed that REPS at 0.5% (w/w) concentration stimulated the process of healing in burn areas. The results suggested that REPS might be useful as a burn wound healing agent.
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Affiliation(s)
- Eman A. Elmansy
- Microbial Biotechnology Department, Institute of Biotechnology Research, National Research Centre, El-Tahreer Street, Dokki, Cairo, 12622, Egypt
| | - Ebtsam M. Elkady
- Microbial Biotechnology Department, Institute of Biotechnology Research, National Research Centre, El-Tahreer Street, Dokki, Cairo, 12622, Egypt
| | - Mohsen S. Asker
- Microbial Biotechnology Department, Institute of Biotechnology Research, National Research Centre, El-Tahreer Street, Dokki, Cairo, 12622, Egypt
| | - Amr M. Abdou
- Department of Microbiology and Immunology, National Research Centre, El-Tahreer Street, Dokki, Cairo, 12622 Egypt
| | - Nagwa A. Abdallah
- Microbiology Department, Faculty of Science, Ain Shams University, Cairo, Egypt
| | - Shaimaa K. Amer
- Microbiology Department, Faculty of Science, Ain Shams University, Cairo, Egypt
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50
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KOUSHA S, AHARI H, KARIM G, ANVAR SAA. Identification of lactobacilli from milk enzymatic clots and evaluation of their probiotic and antimicrobial properties. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.107721] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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