1
|
Chen K, Yang J, Guo X, Han W, Wang H, Zeng X, Wang Z, Yuan Y, Yue T. Microflora structure and functional capacity in Tibetan kefir grains and selenium-enriched Tibetan kefir grains: A metagenomic analysis. Food Microbiol 2024; 119:104454. [PMID: 38225054 DOI: 10.1016/j.fm.2023.104454] [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: 10/02/2023] [Revised: 12/06/2023] [Accepted: 12/18/2023] [Indexed: 01/17/2024]
Abstract
Tibetan kefir grains (TKGs) are a complex protein-lipid-polysaccharide matrix composed of various microorganisms. Microorganisms have the benefit of being effective, secure, and controllable when used for selenium enrichment. In this study, selenium-enriched Tibetan kefir grains (Se-TKGs) were made, and the microbiology composition was analyzed through a metagenomic analysis, to explore the influence of selenium enrichment. The microbial composition of TKGs and Se-TKGs, as well as the probiotic species, quorum sensing system (QS) and functional genes were compared and evaluated. Lactobacillus kefiranofaciens was the most abundant microbial species in both communities. Compared with TKGs, Se-TKGs had a much higher relative abundance of acetic acid bacteria. Lactobacillus helveticus was the most common probiotic species both in TKGs and Se-TKGs. Probiotics with antibacterial and anti-inflammatory properties were more abundant in Se-TKGs. QS analysis revealed that Se-TKGs contained more QS system-associated genes than TKGs. Moreover, Kyoto Encyclopedia of Genes and Genomes analysis revealed that the pathway for human disease ko01501 had the greatest relative abundance in both TKGs and Se-TKGs. Compared with TKGs, Se-TKGs demonstrated a greater relative abundance of different drug resistance-related metabolic pathways. Additionally, linear discriminant analysis effect size was used to examine the biomarkers responsible for the difference between the two groups. In this study, we focused on the microbiological structure of TKGs and Se-TKGs, with the aim of establishing a foundation for a more thorough investigation of Se-TKGs and providing a basis for exploring potential future use.
Collapse
Affiliation(s)
- Ke Chen
- College of Food Science and Engineering, Northwest A & F University, Yangling, 712100, China; College of Food Science and Technology, Northwest University, Xi'an, 710069, China.
| | - Jinyi Yang
- College of Food Science and Engineering, Northwest A & F University, Yangling, 712100, China.
| | - Xinyuan Guo
- College of Food Science and Engineering, Northwest A & F University, Yangling, 712100, China.
| | - Weiyu Han
- College of Food Science and Engineering, Northwest A & F University, Yangling, 712100, China.
| | - Huijuan Wang
- College of Food Science and Engineering, Northwest A & F University, Yangling, 712100, China.
| | - Xuejun Zeng
- College of Food Science and Technology, Northwest University, Xi'an, 710069, China.
| | - Zhouli Wang
- College of Food Science and Engineering, Northwest A & F University, Yangling, 712100, China.
| | - Yahong Yuan
- College of Food Science and Engineering, Northwest A & F University, Yangling, 712100, China; College of Food Science and Technology, Northwest University, Xi'an, 710069, China.
| | - Tianli Yue
- College of Food Science and Engineering, Northwest A & F University, Yangling, 712100, China; College of Food Science and Technology, Northwest University, Xi'an, 710069, China.
| |
Collapse
|
2
|
Li S, Liu X, Wang L, Wang K, Li M, Wang X, Yuan Y, Yue T, Cai R, Wang Z. Innovative beverage creation through symbiotic microbial communities inspired by traditional fermented beverages: current status, challenges and future directions. Crit Rev Food Sci Nutr 2023; 64:10456-10483. [PMID: 37357963 DOI: 10.1080/10408398.2023.2225191] [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] [Indexed: 06/27/2023]
Abstract
Fermented beverages (FBs) are facing challenges in functional performance and flavor complexity, necessitating the development of new multi-functional options. Traditional fermented beverages (TFBs), both alcoholic and nonalcoholic, have gained increased attention for their health-promoting effects during the COVID-19 pandemic. This review summarized the primary commercially available probiotics of FBs, along with the limitations of single and mixed probiotic FBs. It also examined the recent research progress on TFBs, emphasizing the typical microbial communities (MC) of TFBs, and TFBs made from crops (grains, vegetables, fruits, etc.) worldwide and their associated functions and health benefits. Furthermore, the construction, technical bottlenecks of the synthetic MC involved in developing innovative FBs were presented, and the promising perspective of FBs was described. Drawing inspiration from the MC of TFBs, developing of stable and multifunctional FBs using synthetic MC holds great promise for beverage industry. However, synthetic MC suffers from structural instability and poorly acknowledged interaction mechanisms, resulting in disappointing results in FBs. Future researches should prioritize creating synthetic MC fermentation that closely resemble natural fermentation, tailored to meet the needs of different consumers. Creating personalized FBs with high-tech intelligence is vital in attracting potential consumers and developing novel beverages for the future.
Collapse
Affiliation(s)
- Shiqi Li
- College of Food Science and Engineering, Northwest A&F University, YangLing, Shaanxi, China
- Laboratory of Quality & Safety Risk Assessment for Agro-products (YangLing), Ministry of Agriculture, Yangling, Shaanxi, China
| | - Xiaoshuang Liu
- College of Food Science and Engineering, Northwest A&F University, YangLing, Shaanxi, China
- Laboratory of Quality & Safety Risk Assessment for Agro-products (YangLing), Ministry of Agriculture, Yangling, Shaanxi, China
| | - Leran Wang
- College of Food Science and Engineering, Northwest A&F University, YangLing, Shaanxi, China
- Laboratory of Quality & Safety Risk Assessment for Agro-products (YangLing), Ministry of Agriculture, Yangling, Shaanxi, China
| | - Kai Wang
- College of Food Science and Engineering, Northwest A&F University, YangLing, Shaanxi, China
- Laboratory of Quality & Safety Risk Assessment for Agro-products (YangLing), Ministry of Agriculture, Yangling, Shaanxi, China
| | - Menghui Li
- College of Food Science and Engineering, Northwest A&F University, YangLing, Shaanxi, China
- Laboratory of Quality & Safety Risk Assessment for Agro-products (YangLing), Ministry of Agriculture, Yangling, Shaanxi, China
| | - Xingnan Wang
- College of Food Science and Engineering, Northwest A&F University, YangLing, Shaanxi, China
- Laboratory of Quality & Safety Risk Assessment for Agro-products (YangLing), Ministry of Agriculture, Yangling, Shaanxi, China
| | - Yahong Yuan
- College of Food Science and Engineering, Northwest University, Xi'an, Shaanxi, China
| | - Tianli Yue
- College of Food Science and Engineering, Northwest University, Xi'an, Shaanxi, China
| | - Rui Cai
- College of Food Science and Engineering, Northwest University, Xi'an, Shaanxi, China
| | - Zhouli Wang
- College of Food Science and Engineering, Northwest A&F University, YangLing, Shaanxi, China
- Laboratory of Quality & Safety Risk Assessment for Agro-products (YangLing), Ministry of Agriculture, Yangling, Shaanxi, China
| |
Collapse
|
3
|
Magalhães-Guedes KT. Psychobiotic Therapy: Method to Reinforce the Immune System. CLINICAL PSYCHOPHARMACOLOGY AND NEUROSCIENCE : THE OFFICIAL SCIENTIFIC JOURNAL OF THE KOREAN COLLEGE OF NEUROPSYCHOPHARMACOLOGY 2022; 20:17-25. [PMID: 35078945 PMCID: PMC8813313 DOI: 10.9758/cpn.2022.20.1.17] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/25/2021] [Revised: 06/15/2021] [Accepted: 07/21/2021] [Indexed: 12/13/2022]
Abstract
Psychobiotics are probiotic microorganisms that beneficially affect the central nervous system functions mediated by the gut-brain axis, improving the host’s immune system. Psychobiotic microorganisms can regulate brain pathways and serotonin production (mood controller). The main microbial genera with psychobiotic characteristics are Lactobacillus, Lactococcus and Bifidobacterium. The daily consumption of psychobiotics is called “Psychobiotic Therapy”. Psychobio-tic therapy has proven antidepressant/anxiolytic properties. Psychobiotic therapy can be used to boost the host’s immune balance against pathogens, for example: virus, bacteria and fungus. Thus, psychobiotic therapy can be a promising strategy to improve and/or maintain the quality of life of people who are healthy or who suffer from anxiety/stress disorders, intestinal dysbiosis and even immunosuppressed people. This is such a hot theme it can surely only be a matter of time for psychobiotic therapy offers an “alternative treatment”, but scientific, for people diagnosed with a variety of mental/immunological disorders. Instead of targeting the mind (brain), we could go for the gut. “This new way of looking at mental health linked to gut health is literally looking at health upside down”.
Collapse
Affiliation(s)
- Karina Teixeira Magalhães-Guedes
- Department of Bromatological Analysis, Pharmacy Faculty, Post-Graduate Program in Food Science, Federal University of Bahia (UFBA), Salvador, Brazil
| |
Collapse
|