1
|
Wang LH, Qu WH, Xu YN, Xia SG, Xue QQ, Jiang XM, Liu HY, Xue CH, Wen YQ. Developing a High-Umami, Low-Salt Soy Sauce through Accelerated Moromi Fermentation with Corynebacterium and Lactiplantibacillus Strains. Foods 2024; 13:1386. [PMID: 38731757 PMCID: PMC11083161 DOI: 10.3390/foods13091386] [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: 03/20/2024] [Revised: 04/09/2024] [Accepted: 04/14/2024] [Indexed: 05/13/2024] Open
Abstract
The traditional fermentation process of soy sauce employs a hyperhaline model and has a long fermentation period. A hyperhaline model can improve fermentation speed, but easily leads to the contamination of miscellaneous bacteria and fermentation failure. In this study, after the conventional koji and moromi fermentation, the fermentation broth was pasteurized and diluted, and then inoculated with three selected microorganisms including Corynebacterium glutamicum, Corynebacterium ammoniagenes, and Lactiplantibacillus plantarum for secondary fermentation. During this ten-day fermentation, the pH, free amino acids, organic acids, nucleotide acids, fatty acids, and volatile compounds were analyzed. The fermentation group inoculated with C. glutamicum accumulated the high content of amino acid nitrogen of 0.92 g/100 mL and glutamic acid of 509.4 mg/100 mL. The C. ammoniagenes group and L. plantarum group were rich in nucleotide and organic acid, respectively. The fermentation group inoculated with three microorganisms exhibited the best sensory attributes, showing the potential to develop a suitable fermentation method. The brewing speed of the proposed process in this study was faster than that of the traditional method, and the umami substances could be significantly accumulated in this low-salt fermented model (7% w/v NaCl). This study provides a reference for the low-salt and rapid fermentation of seasoning.
Collapse
Affiliation(s)
- Li-Hao Wang
- College of Food Science and Engineering, Ocean University of China, 1299 Sansha Road, Qingdao 266400, China; (L.-H.W.); (W.-H.Q.); (Y.-N.X.); (S.-G.X.); (Q.-Q.X.); (X.-M.J.); (C.-H.X.)
| | - Wen-Hui Qu
- College of Food Science and Engineering, Ocean University of China, 1299 Sansha Road, Qingdao 266400, China; (L.-H.W.); (W.-H.Q.); (Y.-N.X.); (S.-G.X.); (Q.-Q.X.); (X.-M.J.); (C.-H.X.)
| | - Ya-Nan Xu
- College of Food Science and Engineering, Ocean University of China, 1299 Sansha Road, Qingdao 266400, China; (L.-H.W.); (W.-H.Q.); (Y.-N.X.); (S.-G.X.); (Q.-Q.X.); (X.-M.J.); (C.-H.X.)
| | - Song-Gang Xia
- College of Food Science and Engineering, Ocean University of China, 1299 Sansha Road, Qingdao 266400, China; (L.-H.W.); (W.-H.Q.); (Y.-N.X.); (S.-G.X.); (Q.-Q.X.); (X.-M.J.); (C.-H.X.)
| | - Qian-Qian Xue
- College of Food Science and Engineering, Ocean University of China, 1299 Sansha Road, Qingdao 266400, China; (L.-H.W.); (W.-H.Q.); (Y.-N.X.); (S.-G.X.); (Q.-Q.X.); (X.-M.J.); (C.-H.X.)
| | - Xiao-Ming Jiang
- College of Food Science and Engineering, Ocean University of China, 1299 Sansha Road, Qingdao 266400, China; (L.-H.W.); (W.-H.Q.); (Y.-N.X.); (S.-G.X.); (Q.-Q.X.); (X.-M.J.); (C.-H.X.)
- Qingdao Institute of Marine Bioresources for Nutrition & Health Innovation, Qingdao 266109, China
| | - Hong-Ying Liu
- Ocean College, Hebei Agriculture University, Qinhuangdao 066000, China;
| | - Chang-Hu Xue
- College of Food Science and Engineering, Ocean University of China, 1299 Sansha Road, Qingdao 266400, China; (L.-H.W.); (W.-H.Q.); (Y.-N.X.); (S.-G.X.); (Q.-Q.X.); (X.-M.J.); (C.-H.X.)
- Qingdao Institute of Marine Bioresources for Nutrition & Health Innovation, Qingdao 266109, China
| | - Yun-Qi Wen
- College of Food Science and Engineering, Ocean University of China, 1299 Sansha Road, Qingdao 266400, China; (L.-H.W.); (W.-H.Q.); (Y.-N.X.); (S.-G.X.); (Q.-Q.X.); (X.-M.J.); (C.-H.X.)
- Qingdao Institute of Marine Bioresources for Nutrition & Health Innovation, Qingdao 266109, China
| |
Collapse
|
2
|
Ran J, Tang Y, Mao W, Meng X, Jiao L, Li Y, Zhao R, Zhou H. Optimization of the fermentation process and antioxidant activity of mixed lactic acid bacteria for honeysuckle beverage. Front Microbiol 2024; 15:1364448. [PMID: 38633692 PMCID: PMC11023714 DOI: 10.3389/fmicb.2024.1364448] [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: 01/06/2024] [Accepted: 03/05/2024] [Indexed: 04/19/2024] Open
Abstract
The aim of the research was to obtain a high healthcare honeysuckle beverage with strong antioxidant activity. Honeysuckle (Lonicera japonica Thunb) was used as the raw material in this experiment. The effects of fermentation temperature, fermentation time, lactic acid bacteria inoculation amount, and sugar addition amount on the sensory quality of honeysuckle beverage were investigated by single factor test and orthogonal test, and the best process was obtained. The physicochemical indexes and antioxidant activity of honeysuckle beverages fermented with lactic acid bacteria were studied. The results showed that the fermentation temperature of the beverage was 37 °C, the fermentation time was 24 h, the inoculation amount of Lactiplantibacillus plantarum and Lactobacillus acidophilus mixed starter (1:1) was 3%, and 8% white granulated sugar was added. The highest sensory score was 87.30 ± 0.17, which was the optimal process. The honeysuckle liquid mixed inoculation with Lactiplantibacillus plantarum and Lactobacillus acidophilus was fermented for 24 h. The number of viable bacteria reached 9.84 ± 0.02 lg cfu/mL, the pH value was 3.10 ± 0.01, and the total polyphenol content was 7.53 ± 0.03 mg GAE/g. The number of lactic acid bacteria, pH, total polyphenol content, and free radical scavenging rate were significantly increased (p < 0.05) compared with the non-inoculated and single-inoculated lactic acid bacteria. To sum up, it was concluded that a better quality beverage could be obtained by fermenting a solution of honeysuckle with Lactiplantibacillus plantarum and Lactobacillus acidophilus mixed fermentation agent, providing a new approach and new ideas for the development of deep processing and fermented beverages using honeysuckle.
Collapse
Affiliation(s)
- Junjian Ran
- School of Food Science, School of Life Sciences, Henan Institute of Science and Technology, Henan International Joint Laboratory of Plant Genetic Improvement and Soil Remediation, Xinxiang Engineering Technology Research Center for Agricultural Products Processing, Research and Experimental Base for Traditional Specialty Meat Processing Techniques of the Ministry of Agriculture and Rural Affairs of the People's Republic of China, Xinxiang, China
| | - Yuhan Tang
- School of Food Science, School of Life Sciences, Henan Institute of Science and Technology, Henan International Joint Laboratory of Plant Genetic Improvement and Soil Remediation, Xinxiang Engineering Technology Research Center for Agricultural Products Processing, Research and Experimental Base for Traditional Specialty Meat Processing Techniques of the Ministry of Agriculture and Rural Affairs of the People's Republic of China, Xinxiang, China
| | - Weize Mao
- School of Food Engineering, Xinxiang Institute of Engineering, Xinxiang, China
| | - Xia Meng
- College of Pharmacy, Xinxiang University, Xinxiang, China
| | - Lingxia Jiao
- School of Food Science, School of Life Sciences, Henan Institute of Science and Technology, Henan International Joint Laboratory of Plant Genetic Improvement and Soil Remediation, Xinxiang Engineering Technology Research Center for Agricultural Products Processing, Research and Experimental Base for Traditional Specialty Meat Processing Techniques of the Ministry of Agriculture and Rural Affairs of the People's Republic of China, Xinxiang, China
| | - Yongchao Li
- School of Food Science, School of Life Sciences, Henan Institute of Science and Technology, Henan International Joint Laboratory of Plant Genetic Improvement and Soil Remediation, Xinxiang Engineering Technology Research Center for Agricultural Products Processing, Research and Experimental Base for Traditional Specialty Meat Processing Techniques of the Ministry of Agriculture and Rural Affairs of the People's Republic of China, Xinxiang, China
| | - Ruixiang Zhao
- School of Food Science, School of Life Sciences, Henan Institute of Science and Technology, Henan International Joint Laboratory of Plant Genetic Improvement and Soil Remediation, Xinxiang Engineering Technology Research Center for Agricultural Products Processing, Research and Experimental Base for Traditional Specialty Meat Processing Techniques of the Ministry of Agriculture and Rural Affairs of the People's Republic of China, Xinxiang, China
| | - Haoyu Zhou
- School of Food Science, School of Life Sciences, Henan Institute of Science and Technology, Henan International Joint Laboratory of Plant Genetic Improvement and Soil Remediation, Xinxiang Engineering Technology Research Center for Agricultural Products Processing, Research and Experimental Base for Traditional Specialty Meat Processing Techniques of the Ministry of Agriculture and Rural Affairs of the People's Republic of China, Xinxiang, China
| |
Collapse
|
3
|
Clagnan E, Cucina M, De Nisi P, Dell'Orto M, D'Imporzano G, Kron-Morelli R, Llenas-Argelaguet L, Adani F. Effects of the application of microbiologically activated bio-based fertilizers derived from manures on tomato plants and their rhizospheric communities. Sci Rep 2023; 13:22478. [PMID: 38110487 PMCID: PMC10728056 DOI: 10.1038/s41598-023-50166-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2023] [Accepted: 12/15/2023] [Indexed: 12/20/2023] Open
Abstract
Bio-based fertilizers (BBFs) recovered from animal manure are promising products to optimise resources recovery and generate high agricultural yields. However, their fertilization value may be limited and it is necessary to enrich BBFs with microbial consortia to enhance their fertilization value. Three specific microbial consortia were developed according to the characteristics of three different BBFs produced from manure (bio-dried solid fraction, solid fraction of digestate and biochar) to enhance plant growth and product quality. A greenhouse pot experiment was carried out with tomato plants grown with microbiologically activated BBFs applied either as N-organic fertilizers or as an organic amendment. A next generation sequencing analysis was used to characterise the development of each rhizospheric community. All the activated BBFs gave enhanced tomato yields (fresh and dry weight) compared with the non-activated treatments and similar to, or higher than, chemical fertilization. Concerning the tomato fruits' organoleptic quality, lycopene and carotenoids concentrations were improved by biological activation. Metagenomic analysis points at Trichoderma as the main driver of the positive effects, with the effects of added bacteria being negligible or limited at the early stages after fertilization. In the context of the circular economy, the activated BBFs could be used to replace synthetic fertilisers, reducing costs and environmental burdens and increasing production.
Collapse
Affiliation(s)
- Elisa Clagnan
- Gruppo Ricicla Labs., Dipartimento di Scienze Agrarie e Ambientali-Produzione, Territorio, Agroenergia (DiSAA), Università Degli Studi Di Milano, Via Celoria 2, 20133, Milano, Italy
- Department for Sustainability, Biotechnologies and Agroindustry Division, ENEA, Italian National Agency for New Technologies, Energy and Sustainable Economic Development, Casaccia Research Center, Via Anguillarese 301, 00123, Rome, Italy
| | - Mirko Cucina
- Gruppo Ricicla Labs., Dipartimento di Scienze Agrarie e Ambientali-Produzione, Territorio, Agroenergia (DiSAA), Università Degli Studi Di Milano, Via Celoria 2, 20133, Milano, Italy
- National Research Council of Italy, Institute for Agriculture and Forestry Systems in the Mediterranean (ISAFOM-CNR), Via Della Madonna Alta 128, 06128, Perugia, Italy
| | - Patrizia De Nisi
- Gruppo Ricicla Labs., Dipartimento di Scienze Agrarie e Ambientali-Produzione, Territorio, Agroenergia (DiSAA), Università Degli Studi Di Milano, Via Celoria 2, 20133, Milano, Italy
| | - Marta Dell'Orto
- Gruppo Ricicla Labs., Dipartimento di Scienze Agrarie e Ambientali-Produzione, Territorio, Agroenergia (DiSAA), Università Degli Studi Di Milano, Via Celoria 2, 20133, Milano, Italy
| | - Giuliana D'Imporzano
- Gruppo Ricicla Labs., Dipartimento di Scienze Agrarie e Ambientali-Produzione, Territorio, Agroenergia (DiSAA), Università Degli Studi Di Milano, Via Celoria 2, 20133, Milano, Italy
| | | | - Laia Llenas-Argelaguet
- BETA Tech Center, TECNIO Network, University of Vic-Central University of Catalonia, Ctra de Roda 70, 08500, Vic, Spain
| | - Fabrizio Adani
- Gruppo Ricicla Labs., Dipartimento di Scienze Agrarie e Ambientali-Produzione, Territorio, Agroenergia (DiSAA), Università Degli Studi Di Milano, Via Celoria 2, 20133, Milano, Italy.
| |
Collapse
|
4
|
Yang R, Ahmad S, Liu H, Xu Q, Yin C, Liu Y, Zhang H, Yan H. Biodegradation of Cholesterol by Enterococcus faecium YY01. Microorganisms 2023; 11:2979. [PMID: 38138122 PMCID: PMC10745435 DOI: 10.3390/microorganisms11122979] [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: 10/27/2023] [Revised: 12/08/2023] [Accepted: 12/12/2023] [Indexed: 12/24/2023] Open
Abstract
Cholesterol (CHOL) is one of the risk factors causing the blockage of the arterial wall, atherosclerosis, coronary heart disease, and other serious cardiovascular diseases. Here, a promising bacterial strain for biodegrading CHOL was successfully isolated from the gut of healthy individuals and identified as Enterococcus faecium YY01 with an analysis of the 16S rDNA sequence. An initial CHOL of 1.0 g/L was reduced to 0.5 g/L in 5 days, and glucose and beef extract were found to be optimal carbon and nitrogen sources for the rapid growth of YY01, respectively. To gain further insight into the mechanisms underlying CHOL biodegradation, the draft genome of YY01 was sequenced using Illumina HiSeq. Choloylglycine hydrolase, acyltransferase, and alkyl sulfatase was encoded by gene0586, gene1890, and gene2442, which play crucial roles in converting 3α, 7α, 12α-trihydroxy-5β-choranic acid to choline-CoA and then choline-CoA to bile acid. Notably, choloylglycine hydrolase was closely related to the biosynthesis of both primary and secondary bile acid. The findings of this study provide valuable insights into the metabolism pathway of CHOL biodegradation by YY01 and offer a potential avenue for the development of bacterioactive drugs against hypercholesterolemia.
Collapse
Affiliation(s)
| | | | | | | | | | | | | | - Hai Yan
- School of Chemistry and Biological Engineering, University of Science and Technology Beijing, Beijing 100083, China; (R.Y.); (S.A.); (H.L.); (Q.X.); (C.Y.); (Y.L.); (H.Z.)
| |
Collapse
|
5
|
Aswal M, Singhal N, Kumar M. Comprehensive genomic analysis of hypocholesterolemic probiotic Enterococcus faecium LR13 reveals unique proteins involved in cholesterol-assimilation. Front Nutr 2023; 10:1082566. [PMID: 37081914 PMCID: PMC10110904 DOI: 10.3389/fnut.2023.1082566] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Accepted: 03/14/2023] [Indexed: 04/07/2023] Open
Abstract
Hypercholesterolemia is a major risk factor for cardiovascular diseases (CVDs). Chemotherapeutic agents for CVDs exhibit several side effects. Specific probiotics with hypocholesterolemic effects can be safe and effective alternatives to chemotherapeutics. Here, we have analyzed and compared the genome of a novel rhizospheric Enterococcus faecium LR13 cholesterol-assimilating probiotic with other probiotic/pathogenic E. faecium strains to discern genetic factors underlying probiotic efficacy and cholesterol-assimilation. Genomic analyses of E. faecium probiotic strains revealed that LR13 and WEFA23 (cholesterol-assimilating probiotics) harbored 21 unique proteins absent in non-cholesterol-assimilating probiotics. Of these, 14 proteins could directly help in cholesterol-assimilation by producing short chain fatty acids, lipid (sterol) transport and membrane stabilization, and bile salt hydrolase activity. This suggests that cholesterol-assimilation is an intrinsic, strain-specific trait exhibited by probiotics with a specific genetic constitution. Moreover, the unique proteins identified in this study can serve as biomarkers for discerning/characterizing cholesterol-assimilating probiotics as novel biotherapeutics against CVDs.
Collapse
|
6
|
Tang H, Huang W, Yao YF. The metabolites of lactic acid bacteria: classification, biosynthesis and modulation of gut microbiota. MICROBIAL CELL (GRAZ, AUSTRIA) 2023; 10:49-62. [PMID: 36908281 PMCID: PMC9993431 DOI: 10.15698/mic2023.03.792] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/18/2022] [Revised: 01/11/2023] [Accepted: 01/17/2023] [Indexed: 03/14/2023]
Abstract
Lactic acid bacteria (LAB) are ubiquitous microorganisms that can colonize the intestine and participate in the physiological metabolism of the host. LAB can produce a variety of metabolites, including organic acids, bacteriocin, amino acids, exopolysaccharides and vitamins. These metabolites are the basis of LAB function and have a profound impact on host health. The intestine is colonized by a large number of gut microorganisms with high species diversity. Metabolites of LAB can keep the balance and stability of gut microbiota through aiding in the maintenance of the intestinal epithelial barrier, resisting to pathogens and regulating immune responses, which further influence the nutrition, metabolism and behavior of the host. In this review, we summarize the metabolites of LAB and their influence on the intestine. We also discuss the underlying regulatory mechanisms and emphasize the link between LAB and the human gut from the perspective of health promotion.
Collapse
Affiliation(s)
- Huang Tang
- Shanghai Institute of Immunology, Shanghai Jiao Tong University School of Medicine, Shanghai 200025, China.,Laboratory of Bacterial Pathogenesis, Department of Microbiology and Immunology, Institutes of Medical Sciences, Shanghai Jiao Tong University School of Medicine, Shanghai 200025, China
| | - Wanqiu Huang
- Shanghai Institute of Immunology, Shanghai Jiao Tong University School of Medicine, Shanghai 200025, China.,Laboratory of Bacterial Pathogenesis, Department of Microbiology and Immunology, Institutes of Medical Sciences, Shanghai Jiao Tong University School of Medicine, Shanghai 200025, China
| | - Yu-Feng Yao
- Shanghai Institute of Immunology, Shanghai Jiao Tong University School of Medicine, Shanghai 200025, China.,Laboratory of Bacterial Pathogenesis, Department of Microbiology and Immunology, Institutes of Medical Sciences, Shanghai Jiao Tong University School of Medicine, Shanghai 200025, China.,Department of Infectious Diseases, Shanghai Ruijin Hospital, Shanghai 200025, China.,State Key Laboratory of Microbial Metabolism, and School of Life Sciences and Biotechnology, Shanghai Jiao Tong University, Shanghai 200240, China.,Shanghai Key Laboratory of Emergency Prevention, Diagnosis and Treatment of Respiratory Infectious Diseases (20dz2261100), Shanghai 200025, China
| |
Collapse
|
7
|
Molecular Detection and Identification of Plant-Associated Lactiplantibacillus plantarum. Int J Mol Sci 2023; 24:ijms24054853. [PMID: 36902287 PMCID: PMC10003612 DOI: 10.3390/ijms24054853] [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: 01/31/2023] [Revised: 02/27/2023] [Accepted: 02/28/2023] [Indexed: 03/06/2023] Open
Abstract
Lactiplantibacillus plantarum is a lactic acid bacterium often isolated from a wide variety of niches. Its ubiquity can be explained by a large, flexible genome that helps it adapt to different habitats. The consequence of this is great strain diversity, which may make their identification difficult. Accordingly, this review provides an overview of molecular techniques, both culture-dependent, and culture-independent, currently used to detect and identify L. plantarum. Some of the techniques described can also be applied to the analysis of other lactic acid bacteria.
Collapse
|
8
|
Probiotic and Antioxidant Potential of the Lactobacillus Spp. Isolated from Artisanal Fermented Pickles. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8070328] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/10/2022]
Abstract
The present study was based on bacterial isolation with probiotic potential from artisanal fermented pickles. A total of 36 bacterial strains were isolated from 50 different artisanal fermented pickle samples. Nine isolates with promising probiotic potential (PCR99, PCR100, PCR118, PCR119, PCR121, PCR125, PCR137, PCR140 and PCR141) were selected. The strains showed varied protease, amylase, lipase and cellulase patterns. The isolated strains displayed varied responses towards various antibiotic classes, i.e., PCR140 showed resistance to penicillin G, polymyxin B, Metronidazole and Streptomycin. PCR140 showed highest resistance to bile salt concentrations (0.3% and 0.5%) and acidic conditions (pH 3 and pH 4) when exposed to mimicked gastrointestinal conditions. The cell viability against enzymes produced in stomach and intestines showed different patterns as pepsin was in the range of 94.32–91.22%, pancreatic resistance 97.32–93.11% and lysozyme resistance was detected at 99.12–92.55%. Furthermore, the auto-aggregation capability of isolated strains was in the range of 46.11–33.33% and cell surface hydrophobicity was in the range of 36.55–31.33%. PCR 140 showed maximum antioxidant activity in lyophilized cells as well as probiotic potential. A phylogenetic analysis based on 16S rRNA gene sequencing confirmed that PCR140 (NMCC91) with higher in vitro probiotic and antioxidant potential belongs to the genus Lactobacillus with 97% similarity with Lacticaseibacillus paracasei. This work demonstrated that the isolate PCR 140 (NMCC91) is suitable for use in food and medical industries.
Collapse
|
9
|
Wu T, Wang G, Xiong Z, Xia Y, Song X, Zhang H, Wu Y, Ai L. Probiotics Interact With Lipids Metabolism and Affect Gut Health. Front Nutr 2022; 9:917043. [PMID: 35711544 PMCID: PMC9195177 DOI: 10.3389/fnut.2022.917043] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2022] [Accepted: 05/06/2022] [Indexed: 11/13/2022] Open
Abstract
Probiotics have attracted much attention due to their ability to modulate host intestinal microbe, participate in nutrient metabolism or immunomodulatory. Both inflammatory bowel disease (IBD) and bowel cancer are digestive system disease, which have become a global public health problem due to their unclear etiology, difficult to cure, and repeated attacks. Disturbed gut microbiota and abnormal lipid metabolism would increase the risk of intestinal inflammation. However, the link between lipid metabolism, probiotics, and IBD is unclear. In this review, we found that different lipids and their derivatives have different effects on IBD and gut microbes. ω-3 polyunsaturated fatty acids (PUFAs) docosahexaenoic acid, eicosapentaenoic acid, and their derivatives resolvin E1, resolvin D can inhibit oxidative stress and reactive oxygen species activate NFκB and MAPk pathway. While ω-6 PUFAs linoleic acid and arachidonic acid can be derived into leukotrienes and prostaglandins, which will aggravate IBD. Cholesterol can be converted into bile acids to promote lipid absorption and affect microbial survival and colonization. At the same time, it is affected by microbial bile salt hydrolase to regulate blood lipids. Low denstiy lipoprotein (LDL) is easily converted into oxidized LDL, thereby promoting inflammation, while high denstiy lipoprotein (HDL) has the opposite effect. Probiotics compete with intestinal microorganisms for nutrients or ecological sites and thus affect the structure of intestinal microbiota. Moreover, microbial short chain fatty acids, bile salt hydrolase, superoxide dismutase, glutathione, etc. can affect lipid metabolism and IBD. In conclusion, probiotics are directly or indirectly involved in lipids metabolism and their impact on IBD, which provides the possibility to explore the role of probiotics in improving gut health.
Collapse
Affiliation(s)
- Taoying Wu
- Shanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
- Hunan Key Laboratory of Bean Products Processing and Safety Control, School of Food and Chemical Engineering, Shaoyang University, Shaoyang, China
| | - Guangqiang Wang
- Shanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Zhiqiang Xiong
- Shanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Yongjun Xia
- Shanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Xin Song
- Shanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Hui Zhang
- Shanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Yan Wu
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Lianzhong Ai
- Shanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
| |
Collapse
|
10
|
Harutyunyan N, Kushugulova A, Hovhannisyan N, Pepoyan A. One Health Probiotics as Biocontrol Agents: One Health Tomato Probiotics. PLANTS (BASEL, SWITZERLAND) 2022; 11:plants11101334. [PMID: 35631758 PMCID: PMC9145216 DOI: 10.3390/plants11101334] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/24/2022] [Revised: 05/08/2022] [Accepted: 05/08/2022] [Indexed: 05/06/2023]
Abstract
Tomato (Lycopersicon esculentum) is one of the most popular and valuable vegetables in the world. The most common products of its industrial processing in the food industry are juice, tomato paste, various sauces, canned or sun-dried fruits and powdered products. Tomato fruits are susceptible to bacterial diseases, and bacterial contamination can be a risk factor for the safety of processed tomato products. Developments in bioinformatics allow researchers to discuss target probiotic strains from an existing large number of probiotic strains for any link in the soil-plant-animal-human chain. Based on the literature and knowledge on the "One Health" concept, this study relates to the suggestion of a new term for probiotics: "One Health probiotics", beneficial for the unity of people, animals, and the environment. Strains of Lactiplantibacillus plantarum, having an ability to ferment a broad spectrum of plant carbohydrates, probiotic effects in human, and animal health, as well as being found in dairy products, vegetables, sauerkraut, pickles, some cheeses, fermented sausages, fish products, and rhizospheric soil, might be suggested as one of the probable candidates for "One Health" probiotics (also, for "One Health-tomato" probiotics) for the utilization in agriculture, food processing, and healthcare.
Collapse
Affiliation(s)
- Natalya Harutyunyan
- Food Safety and Biotechnology Department, Armenian National Agrarian University, 74 Teryan St., Yerevan 0009, Armenia;
| | - Almagul Kushugulova
- Laboratory of Human Microbiome and Longevity, Center for Life Sciences, National Laboratory Astana, Nazarbayev University, 53 Kabanbay Batyr Ave., Nur-Sultan 010000, Kazakhstan;
| | - Narine Hovhannisyan
- Plant Origin Raw Material Processing Technology Department, Armenian National Agrarian University, 74 Teryan St., Yerevan 0009, Armenia;
| | - Astghik Pepoyan
- Food Safety and Biotechnology Department, Armenian National Agrarian University, 74 Teryan St., Yerevan 0009, Armenia;
- Correspondence: ; Tel.: +374-91-432-493
| |
Collapse
|
11
|
Cui S, Guo W, Chen C, Tang X, Zhao J, Mao B, Zhang H. Metagenomic Analysis of the Effects of Lactiplantibacillus plantarum and Fructooligosaccharides (FOS) on the Fecal Microbiota Structure in Mice. Foods 2022; 11:foods11091187. [PMID: 35563910 PMCID: PMC9102988 DOI: 10.3390/foods11091187] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2022] [Revised: 04/16/2022] [Accepted: 04/18/2022] [Indexed: 02/04/2023] Open
Abstract
Understanding the association between food composition and intestinal microbiota in the context of individual health is a critical problem in personalized nutrition. The objective of the present research was to elucidate the influence of Lactiplantibacillus plantarum ST-III and fructooligosaccharides (FOS) on the intestinal microbiota structure. We found that L. plantarum ST-III and FOS interventions remarkably enhanced the levels of cecal short-chain fatty acids (SCFAs), especially acetic, butyric, and valeric acids. Moreover, L. plantarum ST-III and/or FOS intervention obviously altered the intestinal microbiota structure. At the genus level, L. plantarum ST-III and/or FOS intervention remarkably elevated the proportion of Sutterella, Pediococcus, Proteus, Parabacteroides, Prevotella and Desulfovibrio. Correlation analysis further uncovered that the specific compositional features of intestinal microbiota were strongly related to the concentration of cecal SCFAs. Our results offered scientific evidence to understanding the association between food composition and intestinal microbiota.
Collapse
Affiliation(s)
- Shumao Cui
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (S.C.); (W.G.); (C.C.); (X.T.); (J.Z.); (H.Z.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Weiling Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (S.C.); (W.G.); (C.C.); (X.T.); (J.Z.); (H.Z.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Cailing Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (S.C.); (W.G.); (C.C.); (X.T.); (J.Z.); (H.Z.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xin Tang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (S.C.); (W.G.); (C.C.); (X.T.); (J.Z.); (H.Z.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jianxin Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (S.C.); (W.G.); (C.C.); (X.T.); (J.Z.); (H.Z.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Bingyong Mao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (S.C.); (W.G.); (C.C.); (X.T.); (J.Z.); (H.Z.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Correspondence:
| | - Hao Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (S.C.); (W.G.); (C.C.); (X.T.); (J.Z.); (H.Z.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China
| |
Collapse
|