1
|
Menon A, Ravindran R, Koopmans S, Sanders JPM, Rai DK, Gaffey J, Augustyniak A, McMahon H. Purification, characterisation, and determination of prebiotic potential of fructooligosaccharide from perennial rye grass. Int J Biol Macromol 2024; 279:135031. [PMID: 39244127 DOI: 10.1016/j.ijbiomac.2024.135031] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2022] [Revised: 03/26/2024] [Accepted: 08/22/2024] [Indexed: 09/09/2024]
Affiliation(s)
- Abhay Menon
- Circular Bioeconomy Research Group, Shannon Applied Biotechnology Centre, Munster Technology, Tralee, Ireland
| | - Rajeev Ravindran
- Circular Bioeconomy Research Group, Shannon Applied Biotechnology Centre, Munster Technology, Tralee, Ireland
| | | | | | - Dilip K Rai
- Department of Food BioSciences, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland
| | - James Gaffey
- Circular Bioeconomy Research Group, Shannon Applied Biotechnology Centre, Munster Technology, Tralee, Ireland
| | - Aleksandra Augustyniak
- Circular Bioeconomy Research Group, Shannon Applied Biotechnology Centre, Munster Technology, Tralee, Ireland
| | - Helena McMahon
- Circular Bioeconomy Research Group, Shannon Applied Biotechnology Centre, Munster Technology, Tralee, Ireland.
| |
Collapse
|
2
|
Dezaki FS, Narimani T, Ghanadian M, Bidram E, Poursina F. Antimicrobial and antibiofilm effects of cyclic dipeptide-rich fraction from Lactobacillus plantarum loaded on graphene oxide nanosheets. Front Microbiol 2024; 15:1391039. [PMID: 39286346 PMCID: PMC11402667 DOI: 10.3389/fmicb.2024.1391039] [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: 03/02/2024] [Accepted: 08/20/2024] [Indexed: 09/19/2024] Open
Abstract
Introduction One effective method to combat bacterial infections is by using bacteria itself as a weapon. Lactobacillus is a type of fermenting bacterium that has probiotic properties and has demonstrated antimicrobial benefits against other bacteria. Cyclodipeptides (CDPs), present in the supernatant of Lactobacillus, possess several antimicrobial properties. Methods In this study, the CDP fraction was isolated from the supernatant of Lactobacillus plantarum (L. plantarum). This fraction was then loaded onto graphene oxide nanosheets (GO NSs). The study assessed the substance's ability to inhibit bacterial growth by using the minimum inhibitory concentration (MIC) method on A. baumannii and S. aureus strains that were obtained from clinical samples. To determine the substance's impact on biofilm formation, the microtiter plate method was used. Moreover, the checkerboard technique was employed to explore the potential synergistic effects of these two substances. Results and discussion According to the study, the minimum inhibitory concentration (MIC) of the desired compound was found to be 1.25 mg/mL against S. aureus and 2.5 mg/mL against A. baumannii. Furthermore, at a concentration of 10 mg/mL, the compound prevented 81.6% (p < 0.01) of biofilm production in A. baumannii, while at a concentration of 1.25 mg/mL, it prevented 47.5% (p < 0.05) of biofilm production in S. aureus. The study also explored the synergistic properties of two compounds using the checkerboard method. Conclusion In general, we found that GO NSs possess antimicrobial properties and enhance cyclodipeptides' activity against S. aureus and A. baumannii.
Collapse
Affiliation(s)
- Farid Shirmardi Dezaki
- Department of Microbiology, School of Medicine, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Tahmineh Narimani
- Department of Microbiology, School of Medicine, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Mustafa Ghanadian
- Isfahan Pharmaceutical Sciences Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Elham Bidram
- Biosensor Research Center (BRC), Department of Biomaterials, Nanotechnology, and Tissue Engineering, School of Advanced Technologies in Medicine, Isfahan University of Medical Sciences (IUMS), Isfahan, Iran
| | - Farkhondeh Poursina
- Department of Microbiology, School of Medicine, Isfahan University of Medical Sciences, Isfahan, Iran
| |
Collapse
|
3
|
Khan U, Rahman SM, Khan S, Roy S, Hossain KM. Effects of probiotics on productive performances and serum lipid profile of broiler as substitute of antibiotics. Sci Prog 2024; 107:368504241276259. [PMID: 39223984 PMCID: PMC11375644 DOI: 10.1177/00368504241276259] [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: 09/04/2024]
Abstract
OBJECTIVES The present research was accomplished to characterize probiotics from broiler gastrointestinal tract (GIT) by profiling biochemical, antimicrobial, and antibiotic sensitivity properties. Eventually, probiotic potentiality was evaluated as a substitute for antibiotic supplements in broiler focusing growth performance, carcass characteristics, and serum lipid profile. METHODS Probiotic bacteria were characterized based on morphological, physiological, and several biochemical tests. Antibacterial activity against a broad spectrum of antibiotics and bacterial pathogens was detected. An in vivo trial was conducted on 40-day-old Ross 308 broiler strains during 21 days in an in vivo trial. The chicks were divided into total of five groups, a control group and four experimental groups (Antibiotic1, Antibiotic2, Probiotic1, and Probiotic2) in a completely randomized design. Probiotic was supplemented in broiler feed (2× 109 CFU/g feed) or by direct oral gavage (1× 109 CFU/chick). The variables of production performance like body weight (BW), average daily gain (ADG), feed intake (FI), and feed conversion ratio (FCR), carcass characteristics and serum lipid profile were measured. RESULTS 10 probiotic bacteria were presumptively identified as Lactobacillus sp. based on the morphological, physiological, and strong resistance properties in several biochemical tests. The mixture of Lactobacillus had favorable effects on productive performance of broilers regarding BW, ADG, and FCR (p < .05) compared with chickens that had no additive or had antibiotic during overall period of in vivo trial. Additionally, noteworthy efficacy on carcass characteristics and serum lipid profile were found (p < .05) in Lactobacillus mixture fed chicken groups of in vivo trial. CONCLUSION Mixed Lactobacillus sp. can be considered as a potential additive for broiler diet attributable to noteworthy efficacy on growth performance, carcass characteristics, and serum lipid profile. Accordingly, the research highlights the need for suitable alteration of antibiotics through probiotic characterization and proper inclusion in broiler diet.
Collapse
Affiliation(s)
- Umama Khan
- Department of Genetic Engineering and Biotechnology, Faculty of Biological Science and Technology, Jashore University of Science and Technology (JUST), Jashore, Bangladesh
| | - Sm Mahbubur Rahman
- Biotechnology and Genetic Engineering Discipline, Life Science School, Khulna University, Khulna, Bangladesh
| | - Salauddin Khan
- Statistics Discipline, Science, Engineering and Technology School, Khulna University, Khulna, Bangladesh
| | - Swarna Roy
- Biotechnology and Genetic Engineering Discipline, Life Science School, Khulna University, Khulna, Bangladesh
| | - Khondoker Moazzem Hossain
- Biotechnology and Genetic Engineering Discipline, Life Science School, Khulna University, Khulna, Bangladesh
| |
Collapse
|
4
|
Kang SO, Kwak MK. Antimicrobial Cyclic Dipeptides from Japanese Quail ( Coturnix japonica) Eggs Supplemented with Probiotic Lactobacillus plantarum. J Microbiol Biotechnol 2024; 34:314-329. [PMID: 38111307 PMCID: PMC10940788 DOI: 10.4014/jmb.2311.11006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2023] [Revised: 12/12/2023] [Accepted: 12/13/2023] [Indexed: 12/20/2023]
Abstract
Fifteen cyclic dipeptides (CDPs) containing proline, one cyclo(Phe-Ala) without proline, and a non-peptidyl DL-3-phenyllactic acid were previously identified in the culture filtrates of Lactobacillus plantarum LBP-K10, an isolate from kimchi. In this study, we used Japanese quail (Coturnix japonica) eggs to examine the effects of probiotic supplementation on the antimicrobial CDPs extracted from quail eggs (QE). Eggshell-free QE were obtained from two distinct groups of quails. The first group (K10N) comprised eggs from unsupplemented quails. The second group (K10S) comprised eggs from quails supplemented with Lb. plantarum LBP-K10. The QE samples were extracted using methylene chloride through a liquid-liquid extraction process. The resulting extract was fractionated into 16 parts using semi-preparative high-performance liquid chromatography. Two fractions, Q6 and Q9, were isolated from K10S and identified as cis-cyclo(L-Ser-L-Pro) and cis-cyclo(L-Leu-L-Pro). The Q9 fraction, containing cis-cyclo(L-Leu-L-Pro), has shown significant inhibitory properties against the proliferation of highly pathogenic multidrug-resistant bacteria, as well as human-specific and phytopathogenic fungi. Some of the ten combinations between the remaining fourteen unidentified fractions and two fractions, Q6 and Q9, containing cis-cyclo(L-Ser-L-Pro) and cis-cyclo(L-Leu-L-Pro) respectively, demonstrated a significant increase in activity against multidrug-resistant bacteria only when combined with Q9. The activity was 7.17 times higher compared to a single cis-cyclo(L-Leu-L-Pro). This study presents new findings on the efficacy of proline-containing CDPs in avian eggs. These CDPs provide antimicrobial properties when specific probiotics are supplemented.
Collapse
Affiliation(s)
- Sa-Ouk Kang
- Laboratory of Biophysics, School of Biological Sciences, and Institute of Microbiology, Seoul National University, Seoul 08826, Republic of Korea
| | - Min-Kyu Kwak
- Laboratory of Microbial Physiology and Biotechnology, Department of Food and Nutrition, College of Bio-Convergence, and Institute of Food and Nutrition Science, Eulji University, Seongnam 13135, Republic of Korea
| |
Collapse
|
5
|
Vasundaradevi R, Sarvajith M, Somashekaraiah R, Gunduraj A, Sreenivasa MY. Antagonistic properties of Lactiplantibacillus plantarum MYSVB1 against Alternaria alternata: a putative probiotic strain isolated from the banyan tree fruit. Front Microbiol 2024; 15:1322758. [PMID: 38404595 PMCID: PMC10885809 DOI: 10.3389/fmicb.2024.1322758] [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: 10/16/2023] [Accepted: 01/15/2024] [Indexed: 02/27/2024] Open
Abstract
Alternaria alternata, a notorious phytopathogenic fungus, has been documented to infect several plant species, leading to the loss of agricultural commodities and resulting in significant economic losses. Lactic acid bacteria (LAB) hold immense promise as biocontrol candidates. However, the potential of LABs derived from fruits remains largely unexplored. In this study, several LABs were isolated from tropical fruit and assessed for their probiotic and antifungal properties. A total of fifty-five LABs were successfully isolated from seven distinct fruits. Among these, seven isolates showed inhibition to growth of A. alternata. Two strains, isolated from fruits: Ficus benghalensis, and Tinospora cordifolia exhibited promising antifungal properties against A. alternata. Molecular identification confirmed their identities as Lactiplantibacillus plantarum MYSVB1 and MYSVA7, respectively. Both strains showed adaptability to a wide temperature range (10-45°C), and salt concentrations (up to 7%), with optimal growth around 37 °C and high survival rates under simulated gastrointestinal conditions. Among these two strains, Lpb. plantarum MYSVB1 demonstrated significant inhibition (p < 0.01) of the growth of A. alternata. The inhibitory effects of cell-free supernatant (CFS) were strong, with 5% crude CFS sufficient to reduce fungal growth by >70% and complete inhibition by 10% CFS. Moreover, the CFS was inhibitory for both mycelial growth and conidial germination. CFS retained its activity even after long cold storage. The chromatographic analysis identified organic acids in CFS, with succinic acid as the predominant constituent, with lactic acid, and malic acid in descending order. LAB strains isolated from tropical fruits showed promising probiotic and antifungal properties, making them potential candidates for various applications in food and agriculture.
Collapse
Affiliation(s)
| | | | | | | | - M. Y. Sreenivasa
- Applied Mycology Laboratory, Department of Studies in Microbiology, University of Mysore, Mysuru, India
| |
Collapse
|
6
|
Saha S, Chopra A, Kamath SU, Kashyap NN. Can acid produced from probiotic bacteria alter the surface roughness, microhardness, and elemental composition of enamel? An in vitro study. Odontology 2023; 111:929-941. [PMID: 36995435 PMCID: PMC10492682 DOI: 10.1007/s10266-023-00804-1] [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: 04/10/2022] [Accepted: 03/14/2023] [Indexed: 03/31/2023]
Abstract
Probiotics are live microorganisms that upon administration in adequate amounts provide various health benefits to the host. Probiotics are "lactic acid-producing bacteria" as they release large amounts of organic acids, particularly lactic acids, in their surrounding environment. Although the acids produced by probiotics are beneficial for gastrointestinal and vaginal health, the acidogenic nature of probiotics has raised concerns among dental professionals, especially concerning their effect on the enamel and dentin. Previous studies have found that probiotics can lower the pH of the saliva and cause essential elements like Calcium and Phosphorus to leach from the enamel. This can alter the surface topography of enamel and increase the risk of enamel defects. Studies have also noted that probiotic bacteria can replace cariogenic bacteria and lower the risk of tooth decay. However, the effect of acid produced by probiotics on the enamel surface remains unclear. Hence, the present study aims to evaluate the effect of probiotics on the surface roughness, microhardness, and elemental composition of enamel compared to 0.1 M Lactic acid (demineralizing agent). Twenty enamel sections were randomly divided into groups and subjected to a pH cycling model using a probiotic suspension and 0.1 M lactic acid. The changes in the surface roughness, microhardness, surface morphology, and elemental composition of the enamel with regard to Carbon, Oxygen, Sodium, Hydrogen, Magnesium, Phosphorus, Fluoride, Chlorine, and Calcium of the enamel were evaluated before and after the emersion in both the groups. The results showed a significant increase in the mean surface roughness in the probiotic group before and after the exposure. The microhardness of the enamel decreased along with altered arrangement of the enamel prisms, increased striations, scratch marks, and pitting after exposure to the probiotic group. A decrease in the atomic/weight% for Calcium, Phosphorous, Fluoride, Aluminium, and Oxygen and an increase in the weight/atomic% for Carbon, Nitrogen, and Sodium were noted compared to the baseline in the probiotic solution. The results in the probiotic group were comparable to the 0.1 M lactic acids. The pH changed from 5.78 to 3.06 at the end of 24 h in the probiotic group. Based on these findings, we conclude that exposure to probiotics can affect microhardness and surface roughness and cause leaching of essential elements like Calcium and Phosphorous from the enamel.
Collapse
Affiliation(s)
- Swagata Saha
- Department of Periodontology, Manipal College of Dental Sciences, Manipal, Manipal Academy of Higher Education, Manipal, 576104, India
| | - Aditi Chopra
- Department of Periodontology, Manipal College of Dental Sciences, Manipal, Manipal Academy of Higher Education, Manipal, 576104, India.
| | - Shobha Ullas Kamath
- Department of Biochemistry, Kasturba Medical College, Manipal, Manipal Academy of Higher Education, Manipal, 576104, India
| | - Namita N Kashyap
- Department of Biochemistry, Kasturba Medical College, Manipal, Manipal Academy of Higher Education, Manipal, 576104, India
| |
Collapse
|
7
|
Suissa R, Olender T, Malitsky S, Golani O, Turjeman S, Koren O, Meijler MM, Kolodkin-Gal I. Metabolic inputs in the probiotic bacterium Lacticaseibacillus rhamnosus contribute to cell-wall remodeling and increased fitness. NPJ Biofilms Microbiomes 2023; 9:71. [PMID: 37752249 PMCID: PMC10522624 DOI: 10.1038/s41522-023-00431-2] [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: 01/08/2023] [Accepted: 08/24/2023] [Indexed: 09/28/2023] Open
Abstract
Lacticaseibacillus rhamnosus GG (LGG) is a Gram-positive beneficial bacterium that resides in the human intestinal tract and belongs to the family of lactic acid bacteria (LAB). This bacterium is a widely used probiotic and was suggested to provide numerous benefits for human health. However, as in most LAB strains, the molecular mechanisms that mediate the competitiveness of probiotics under different diets remain unknown. Fermentation is a fundamental process in LAB, allowing the oxidation of simple carbohydrates (e.g., glucose, mannose) for energy production under oxygen limitation, as in the human gut. Our results indicate that fermentation reshapes the metabolome, volatilome, and proteome architecture of LGG. Furthermore, fermentation alters cell envelope remodeling and peptidoglycan biosynthesis, which leads to altered cell wall thickness, aggregation properties, and cell wall composition. In addition, fermentable sugars induced the secretion of known and novel metabolites and proteins targeting the enteric pathogens Enterococcus faecalis and Salmonella enterica Serovar Typhimurium. Overall, our results link simple carbohydrates with cell wall remodeling, aggregation to host tissues, and biofilm formation in probiotic strains and connect them with the production of broad-spectrum antimicrobial effectors.
Collapse
Affiliation(s)
- Ronit Suissa
- Department of Chemistry, Ben-Gurion University of the Negev, Be'er Sheva, Israel
| | - Tsviya Olender
- Department of Molecular Genetics, Weizmann Institute of Science, Rehovot, Israel
| | - Sergey Malitsky
- Life Science Core Facilities, Weizmann Institute of Science, Rehovot, Israel
| | - Ofra Golani
- Life Science Core Facilities, Weizmann Institute of Science, Rehovot, Israel
| | - Sondra Turjeman
- Azrieli Faculty of Medicine, Bar-Ilan University, Safed, Israel
| | - Omry Koren
- Azrieli Faculty of Medicine, Bar-Ilan University, Safed, Israel.
| | - Michael M Meijler
- Department of Chemistry, Ben-Gurion University of the Negev, Be'er Sheva, Israel.
| | - Ilana Kolodkin-Gal
- Department of Plant Pathology and Microbiology, Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot, Israel.
- The Scojen Institute for Synthetic Biology, Reichman University, Herzliya, Israel.
| |
Collapse
|
8
|
Khota W, Kaewpila C, Kimprasit T, Seemakram W, Kakaisorn S, Wanapat M, Cherdthong A. The isolation of rumen enterococci strains along with high potential utilizing cyanide. Sci Rep 2023; 13:13176. [PMID: 37580363 PMCID: PMC10425440 DOI: 10.1038/s41598-023-40488-9] [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: 06/03/2022] [Accepted: 08/10/2023] [Indexed: 08/16/2023] Open
Abstract
Cyanogenic glycosides in forage species and the possibility of cyanide (CN) poisoning can have undesirable effects on ruminants. The literature estimates that unknown rumen bacteria with rhodanese activity are key factors in the animal detoxification of cyanogenic glycosides, as they are capable of transforming CN into the less toxic thiocyanate. Therefore, identifying these bacteria will enhance our understanding of how to improve animal health with this natural CN detoxification process. In this study, a rhodanese activity screening assay revealed 6 of 44 candidate rumen bacterial strains isolated from domestic buffalo, dairy cattle, and beef cattle, each with a different colony morphology. These strains were identified as belonging to the species Enterococcus faecium and E. gallinarum by 16S ribosomal DNA sequence analysis. A CN-thiocyanate transformation assay showed that the thiocyanate formation capacity of the strains after a 12 h incubation ranged from 4.42 to 25.49 mg hydrogen CN equivalent/L. In addition, thiocyanate degradation resulted in the production of ammonia nitrogen and acetic acid in different strains. This study showed that certain strains of enterococci substantially contribute to CN metabolism in ruminants. Our results may serve as a starting point for research aimed at improving ruminant production systems in relation to CN metabolism.
Collapse
Affiliation(s)
- Waroon Khota
- Department of Animal Science, Faculty of Agriculture, Khon Kaen University, Khon Kaen, 40002, Thailand
- Department of Animal Science, Faculty of Natural Resources, Rajamangala University of Technology Isan, Sakon Nakhon, 47160, Thailand
| | - Chatchai Kaewpila
- Department of Animal Science, Faculty of Natural Resources, Rajamangala University of Technology Isan, Sakon Nakhon, 47160, Thailand
| | - Thachawech Kimprasit
- Department of Animal Science, Faculty of Natural Resources, Rajamangala University of Technology Isan, Sakon Nakhon, 47160, Thailand
| | - Wasan Seemakram
- Department of Microbiology, Faculty of Science, Khon Kaen University, Khon Kaen, 40002, Thailand
| | | | - Metha Wanapat
- Department of Animal Science, Faculty of Agriculture, Khon Kaen University, Khon Kaen, 40002, Thailand
| | - Anusorn Cherdthong
- Department of Animal Science, Faculty of Agriculture, Khon Kaen University, Khon Kaen, 40002, Thailand.
| |
Collapse
|
9
|
Borowska M, Ispiryan L, Neylon E, Sahin AW, Murphy CP, Zannini E, Arendt EK, Coffey A. Screening and Application of Novel Homofermentative Lactic Acid Bacteria Results in Low-FODMAP Whole-Wheat Bread. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9040336] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
Abstract
FODMAPs are fermentable oligo-, di-, monosaccharides, and polyols. The application of homofermentative lactic acid bacteria (LAB) has been investigated as a promising approach for producing low-FODMAP whole-wheat bread. The low-FODMAP diet is recommended to treat irritable bowel syndrome (IBS). Wheat flour is staple to many diets and is a significant source of fructans, which are considered FODMAPs. The reduction of fructans via sourdough fermentation, generally associated with heterofermentative lactic acid bacteria (LAB), often leads to the accumulation of other FODMAPs. A collection of 244 wild-type LAB strains was isolated from different environments and their specific FODMAP utilisation profiles established. Three homofermentative strains were selected for production of whole-wheat sourdough bread. These were Lactiplantibacillus plantarum FST1.7 (FST1.7), Lacticaseibacillus paracasei R3 (R3), and Pediococcus pentosaceus RYE106 (RYE106). Carbohydrate levels in flour, sourdoughs (before and after 48 h fermentation), and resulting breads were analysed via HPAEC-PAD and compared with whole-wheat bread leavened with baker’s yeast. While strain R3 was the most efficient in FODMAP reduction, breads produced with all three test strains had FODMAP content below cut-off levels that would trigger IBS symptoms. Results of this study highlighted the potential of homofermentative LAB in producing low-FODMAP whole-wheat bread.
Collapse
|
10
|
Yang M, Zhang M, Jia M. Optical sensor arrays for the detection and discrimination of natural products. Nat Prod Rep 2023; 40:628-645. [PMID: 36597853 DOI: 10.1039/d2np00065b] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
Covering: up to the end of 2022Natural products (NPs) have found uses in medicine, food, cosmetics, materials science, environmental protection, and other fields related to our life. Their beneficial properties along with potential toxicities make the detection and discrimination of NPs crucial for their applications. Owing to the merits of low cost and simple operation, optical sensor arrays, including colorimetric and fluorometric sensor arrays, have been widely applied in the detection of small molecule NPs and discrimination of structurally similar small molecule NPs or complex mixtures of NPs. This review provides a brief introduction to the optical sensor array and focuses on its progress toward the detection and discrimination of NPs. We summarized the design principle of sensor arrays toward various NPs (i.e., saccharides and polyhydroxy compounds, organic acids, flavonoids, organic sulfur compounds, amines, amino acids, and saponins) based on their functional groups and characteristic chemical properties, along with representative examples. Moreover, the challenges and potential directions for further research of optical sensor arrays for NPs are proposed.
Collapse
Affiliation(s)
- Maohua Yang
- State Key Laboratory of Southwestern Chinese Medicine Resources, School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, 611137, PR China.
| | - Mei Zhang
- State Key Laboratory of Southwestern Chinese Medicine Resources, School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, 611137, PR China.
| | - Mingyan Jia
- State Key Laboratory of Southwestern Chinese Medicine Resources, School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, 611137, PR China.
| |
Collapse
|
11
|
Influence of different food models and storage temperatures on the bacterial growth inhibition by maltodextrin laurate and sucrose laurate and investigation of their cytotoxicity. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109295] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
12
|
Lactic acid fermentation of osmo-dehydrated onion. Food Chem 2023; 399:133954. [DOI: 10.1016/j.foodchem.2022.133954] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2021] [Revised: 07/01/2022] [Accepted: 08/12/2022] [Indexed: 11/18/2022]
|
13
|
Homayouni Rad A, Pourjafar H, Mirzakhani E. A comprehensive review of the application of probiotics and postbiotics in oral health. Front Cell Infect Microbiol 2023; 13:1120995. [PMID: 36968114 PMCID: PMC10031100 DOI: 10.3389/fcimb.2023.1120995] [Citation(s) in RCA: 23] [Impact Index Per Article: 23.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2022] [Accepted: 02/20/2023] [Indexed: 03/29/2023] Open
Abstract
Oral diseases are among the most common diseases around the world that people usually suffer from during their lifetime. Tooth decay is a multifactorial disease, and the composition of oral microbiota is a critical factor in its development. Also, Streptococcus mutans is considered the most important caries-causing species. It is expected that probiotics, as they adjust the intestinal microbiota and reduce the number of pathogenic bacteria in the human intestine, can exert their health-giving effects, especially the anti-pathogenic effect, in the oral cavity, which is part of the human gastrointestinal tract. Therefore, numerous in vitro and in vivo studies have been conducted on the role of probiotics in the prevention of tooth decay. In this review, while investigating the effect of different strains of probiotics Lactobacillus and Bifidobacteria on oral diseases, including dental caries, candida yeast infections, periodontal diseases, and halitosis, we have also discussed postbiotics as novel non-living biological compounds derived from probiotics.
Collapse
Affiliation(s)
- Aziz Homayouni Rad
- Department of Food Science and Technology, Faculty of Nutrition & Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Hadi Pourjafar
- Dietary Supplements and Probiotic Research Center, Alborz University of Medical Sciences, Karaj, Iran
- *Correspondence: Esmaeel Mirzakhani, ; Hadi Pourjafar,
| | - Esmaeel Mirzakhani
- Department of Food Science and Technology, Faculty of Nutrition & Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
- *Correspondence: Esmaeel Mirzakhani, ; Hadi Pourjafar,
| |
Collapse
|
14
|
Suissa R, Oved R, Maan H, Hadad U, Gilhar O, Meijler MM, Koren O, Kolodkin-Gal I. Context-dependent differences in the functional responses of Lactobacillaceae strains to fermentable sugars. Front Microbiol 2022; 13:949932. [PMID: 36353463 PMCID: PMC9637956 DOI: 10.3389/fmicb.2022.949932] [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: 05/21/2022] [Accepted: 09/20/2022] [Indexed: 11/27/2022] Open
Abstract
Lactobacillaceae are Gram-positive rods, facultative anaerobes, and belong to the lactic acid bacteria (LAB) that frequently serve as probiotics. We systematically compared five LAB strains for the effects of different carbohydrates on their free-living and biofilm lifestyles. We found that fermentable sugars triggered an altered carrying capacity with strain specificity during planktonic growth. In addition, heterogeneous response to fermentable sugar was manifested in microbial aggregation (measured by imaging flow cytometry), colony development, and attachment to mucin. The acid production capacities of the strains were compatible and could not account for heterogeneity in their differential carrying capacity in liquid and on a solid medium. Among tested LAB strains, L. paracasei, and L. rhamnosus GG survived self-imposed acid stress while L. acidophilus was extremely sensitive to its own glucose utilization acidic products. The addition of a buffering system during growth on a solid medium significantly improved the survival of most tested probiotic strains during fermentation, but the formation of biofilms and aggregation capacity were responsive to the carbohydrate provided rather than to the acidity. We suggest that the optimal performance of the beneficial microbiota members belonging to Lactobacillaceae varies as a function of the growth model and the dependency on a buffering system.
Collapse
Affiliation(s)
- Ronit Suissa
- Department of Molecular Genetics, Weizmann Institute of Science, Rehovot, Israel
- Department of Chemistry, Ben-Gurion University of the Negev, Be’er Sheva, Israel
| | - Rela Oved
- Department of Molecular Genetics, Weizmann Institute of Science, Rehovot, Israel
| | - Harsh Maan
- Department of Molecular Genetics, Weizmann Institute of Science, Rehovot, Israel
| | - Uzi Hadad
- Ilse Katz Institute for Nanoscale Science and Technology, Ben-Gurion University of the Negev, Be’er Sheva, Israel
| | - Omri Gilhar
- Department of Molecular Genetics, Weizmann Institute of Science, Rehovot, Israel
| | - Michael M. Meijler
- Department of Chemistry, Ben-Gurion University of the Negev, Be’er Sheva, Israel
| | - Omry Koren
- Azrieli Faculty of Medicine, Bar-Ilan University, Safed, Israel
| | - Ilana Kolodkin-Gal
- Department of Molecular Genetics, Weizmann Institute of Science, Rehovot, Israel
- Department of Plant Pathology and Microbiology, Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot, Israel
- *Correspondence: Ilana Kolodkin-Gal,
| |
Collapse
|
15
|
Characterisation of the probiotic potential of Lactiplantibacillus plantarum K16 and its ability to produce the postbiotic metabolite γ-aminobutyric acid. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.105230] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
|
16
|
Sharma R, Diwan B, Singh BP, Kulshrestha S. Probiotic fermentation of polyphenols: potential sources of novel functional foods. FOOD PRODUCTION, PROCESSING AND NUTRITION 2022. [DOI: 10.1186/s43014-022-00101-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
AbstractFermented functional food products are among the major segments of food processing industry. Fermentation imparts several characteristic effects on foods including the enhancement of organoleptic characteristics, increased shelf-life, and production of novel health beneficial compounds. However, in addition to macronutrients present in the food, secondary metabolites such as polyphenols are also emerging as suitable fermentable substrates. Despite the traditional antimicrobial view of polyphenols, accumulating research shows that polyphenols exert differential effects on bacterial communities by suppressing the growth of pathogenic microbes while concomitantly promoting the proliferation and survival of probiotic bacteria. Conversely, probiotic bacteria not only survive among polyphenols but also induce their fermentation which often leads to improved bioavailability of polyphenols, production of novel metabolic intermediates, increased polyphenolic content, and thus enhanced functional capacity of the fermented food. In addition, selective fermentation of combinations of polyphenol-rich foods or fortification with polyphenols can result in novel functional foods. The present narrative review specifically explores the potential of polyphenols as fermentable substrates in functional foods. We discuss the emerging bidirectional relationship between polyphenols and probiotic bacteria with an aim at promoting the development of novel functional foods based on the amalgamation of probiotic bacteria and polyphenols.
Graphical abstract
Collapse
|
17
|
Strategies to Combat Caries by Maintaining the Integrity of Biofilm and Homeostasis during the Rapid Phase of Supragingival Plaque Formation. Antibiotics (Basel) 2022; 11:antibiotics11070880. [PMID: 35884135 PMCID: PMC9312143 DOI: 10.3390/antibiotics11070880] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2022] [Revised: 06/24/2022] [Accepted: 06/28/2022] [Indexed: 02/06/2023] Open
Abstract
Bacteria in the oral cavity, including commensals and opportunistic pathogens, are organized into highly specialized sessile communities, coexisting in homeostasis with the host under healthy conditions. A dysbiotic environment during biofilm evolution, however, allows opportunistic pathogens to become the dominant species at caries-affected sites at the expense of health-associated taxa. Combining tooth brushing with dentifrices or rinses combat the onset of caries by partially removes plaque, but resulting in the biofilm remaining in an immature state with undesirables’ consequences on homeostasis and oral ecosystem. This leads to the need for therapeutic pathways that focus on preserving balance in the oral microbiota and applying strategies to combat caries by maintaining biofilm integrity and homeostasis during the rapid phase of supragingival plaque formation. Adhesion, nutrition, and communication are fundamental in this phase in which the bacteria that have survived these adverse conditions rebuild and reorganize the biofilm, and are considered targets for designing preventive strategies to guide the biofilm towards a composition compatible with health. The present review summarizes the most important advances and future prospects for therapies based on the maintenance of biofilm integrity and homeostasis as a preventive measure of dysbiosis focused on these three key factors during the rapid phase of plaque formation.
Collapse
|
18
|
Jabłońska-Ryś E, Sławińska A, Skrzypczak K, Goral K. Dynamics of Changes in pH and the Contents of Free Sugars, Organic Acids and LAB in Button Mushrooms during Controlled Lactic Fermentation. Foods 2022; 11:1553. [PMID: 35681303 PMCID: PMC9180291 DOI: 10.3390/foods11111553] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2022] [Revised: 05/23/2022] [Accepted: 05/24/2022] [Indexed: 02/01/2023] Open
Abstract
The aim of the study was to assess changes in the basic quality parameters induced by controlled lactic fermentation of fruiting bodies of the button mushroom (Agaricus bisporus). Lactiplantibacillus plantarum 299v with documented probiotic properties and L. plantarum EK3, i.e., an isolate obtained from spontaneously fermented button mushrooms, were used as starter strains. The fruiting bodies of fresh, blanched, and fermented mushrooms were analyzed at different stages of the lactic fermentation process. The content of free sugars (high-performance liquid chromatography with charged aerosol detector method; HPLC-CAD) and organic acids (high-performance liquid chromatography with diode array detector method; HPLC-DAD) was determined both in the mushroom fruiting bodies and in the brine. Five free sugars (ribose, trehalose, sucrose, glucose, and fructose), mannitol, and six organic acids (lactic, malic, succinic, citric, acetic, and fumaric acids) were detected in the samples. Lactic acid dominated in the final products. The starter cultures exhibited varying degrees of utilization of available mushroom sugars and sucrose used as an additional substrate. Sucrose was utilized at a higher rate and in greater amounts by the L. plantarum EK3 isolate. This starter culture was characterized by a significantly higher final amount of produced lactic acid, a lower pH value, and higher numbers of LAB (lactic acid bacteria). These important quality parameters largely determine the stability of fermented products. Based on the analysis results and the high scores in the organoleptic evaluation of the fermented mushrooms, the L. plantarum EK3 isolate can be recommended as an appropriate starter culture for lactic fermentation of mushroom fruiting bodies.
Collapse
Affiliation(s)
- Ewa Jabłońska-Ryś
- Department of Plant Food Technology and Gastronomy, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland; (A.S.); (K.S.)
| | - Aneta Sławińska
- Department of Plant Food Technology and Gastronomy, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland; (A.S.); (K.S.)
| | - Katarzyna Skrzypczak
- Department of Plant Food Technology and Gastronomy, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland; (A.S.); (K.S.)
| | - Karolina Goral
- Clinical Dietetics Unit, Medical University of Lublin, Chodzki 7, 20-093 Lublin, Poland;
| |
Collapse
|
19
|
CHOPRA A, SAHA S, KAMATH S, SİVARAMAN K. Can acids produced from probiotics demineralize the tooth and cause progression of caries: a critical review. CUMHURIYET DENTAL JOURNAL 2022. [DOI: 10.7126/cumudj.963086] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
|
20
|
Surve S, Shinde DB, Kulkarni R. Isolation, characterization and comparative genomics of potentially probiotic Lactiplantibacillus plantarum strains from Indian foods. Sci Rep 2022; 12:1940. [PMID: 35121802 PMCID: PMC8816928 DOI: 10.1038/s41598-022-05850-3] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2021] [Accepted: 01/18/2022] [Indexed: 01/11/2023] Open
Abstract
Lactiplantibacillus plantarum is one of the most diverse species of lactic acid bacteria found in various habitats. The aim of this work was to perform preliminary phenotypic and genomic characterization of two novel and potentially probiotic L. plantarum strains isolated from Indian foods, viz., dhokla batter and jaggery. Both the strains were bile and acid tolerant, utilized various sugars, adhered to intestinal epithelial cells, produced exopolysaccharides and folate, were susceptible for tetracycline, erythromycin, and chloramphenicol, did not cause hemolysis, and exhibited antimicrobial and plant phenolics metabolizing activities. The genetic determinants of bile tolerance, cell-adhesion, bacteriocins production, riboflavin and folate biosynthesis, plant polyphenols utilization, and exopolysaccharide production were found in both the strains. One of the strains contained a large number of unique genes while the other had a simultaneous presence of glucansucrase and fructansucrase genes which is a rare trait in L. plantarum. Comparative genome analysis of 149 L. plantarum strains highlighted high variation in the cell-adhesion and sugar metabolism genes while the genomic regions for some other properties were relatively conserved. This work highlights the unique properties of our strains along with the probiotic and technically important genomic features of a large number of L. plantarum strains.
Collapse
Affiliation(s)
- Sarvesh Surve
- Symbiosis School of Biological Sciences, Symbiosis International (Deemed University), Lavale, Pune, 412115, India.,Molecular and Cellular Biology Program, Dartmouth College, Hanover, NH, 03755, USA
| | - Dasharath B Shinde
- Symbiosis School of Biological Sciences, Symbiosis International (Deemed University), Lavale, Pune, 412115, India
| | - Ram Kulkarni
- Symbiosis School of Biological Sciences, Symbiosis International (Deemed University), Lavale, Pune, 412115, India.
| |
Collapse
|
21
|
Sun J, Silander O, Rutherfurd-Markwick K, Wen D, Davy TPP, Mutukumira AN. Phenotypic and genotypic characterisation of Lactobacillus and yeast isolates from a traditional New Zealand Māori potato starter culture. Curr Res Food Sci 2022; 5:1287-1294. [PMID: 36061410 PMCID: PMC9428859 DOI: 10.1016/j.crfs.2022.08.004] [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: 06/03/2022] [Revised: 07/23/2022] [Accepted: 08/10/2022] [Indexed: 11/05/2022] Open
Abstract
Parāroa Rēwena is a traditional Māori sourdough produced by fermentation using a potato starter culture. The microbial composition of the starter culture is not well characterised, despite the long history of this product. The morphological, physiological, biochemical and genetic tests were conducted to characterise 26 lactic acid bacteria (LAB) and 15 yeast isolates from a Parāroa Rēwena potato starter culture. The results of sugar fermentation tests, API 50 CHL tests, and API ID 32 C tests suggest the presence of four different LAB phenotypes and five different yeast phenotypes. 16S rRNA and 26S rRNA sequencing identified the LAB as Lacticaseibacillus paracasei and the yeast isolates as Saccharomyces cerevisiae, respectively. Multilocus sequence typing (MLST) of the L. paracasei isolates indicated that they had identical genotypes at the MLST loci, to L. paracasei subsp. paracasei IBB 3423 or L. paracasei subsp. paracasei F19. This study provides new insights into the microbial composition of the traditional sourdough Parāroa Rēwena starter culture. 16S sequencing, Multilocus sequencing typing for LAB in the potato starter culture. 26S sequencing for yeast in the starter culture. Lacticaseibacillus paracasei subsp. paracasei IBB3423. Lacticaseibacillus paracasei subsp. paracasei F19. Saccharomycescerevisiae.
Collapse
|
22
|
Sirini N, Lucas-González R, Fernández-López J, Viuda-Martos M, Pérez-Álvarez JA, Frizzo LS, Signorini ML, Zbrun MV, Rosmini MR. Effect of probiotic Lactiplantibacillus plantarum and chestnut flour (Castanea sativa mill) on microbiological and physicochemical characteristics of dry-cured sausages during storage. Meat Sci 2021; 184:108691. [PMID: 34758410 DOI: 10.1016/j.meatsci.2021.108691] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2021] [Revised: 10/01/2021] [Accepted: 10/04/2021] [Indexed: 01/09/2023]
Abstract
The effect of chestnut flour (Castanea sativa Mill) on L. plantarum viability and physicochemical characteristics in a dry-cured sausage (Longaniza de Pascua) during storage is discussed. Four batches were prepared: CL with 3% chestnut flour added; CPL with 3% chestnut flour and 8.5 log CFU/g L. plantarum added; PL with 8.5 log CFU/g L. plantarum added and L, the batch control. The sausages were stored at 4 °C and 20 °C, and vacuum packed for 43 d. L. plantarum viability was affected by storage time (P < 0.001). However, higher L. plantarum counts at the final of storage were reached due to chestnut flour addition (P < 0.001). At room storage, chestnut flour caused a higher increase in TBARS values (P = 0.022). Nevertheless, all lipid oxidation treatments were in the range of accepted values at the sensory detection level. In conclusion, Longaniza de Pascua can be kept at 4 °C or 20 °C for 43 d without causing any rancidity problems.
Collapse
Affiliation(s)
- N Sirini
- Laboratory of Food Analysis ¨Med. Vet R. Dalla Santina¨, Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral - National Council of Scientific and Technical Research (UNL/CONICET), Esperanza, Province of Santa Fe, Argentina
| | - R Lucas-González
- IPOA Research Group, Agri-Food Technology Department, Centro de Investigación e Innovación Agroalimentaria y Agroambiental de la Universidad Miguel Hernández de Elche (CIAGRO-UMH), Ctra. de Beniel km 3.2, 03312 Orihuela, Alicante, Spain
| | - J Fernández-López
- IPOA Research Group, Agri-Food Technology Department, Centro de Investigación e Innovación Agroalimentaria y Agroambiental de la Universidad Miguel Hernández de Elche (CIAGRO-UMH), Ctra. de Beniel km 3.2, 03312 Orihuela, Alicante, Spain
| | - M Viuda-Martos
- IPOA Research Group, Agri-Food Technology Department, Centro de Investigación e Innovación Agroalimentaria y Agroambiental de la Universidad Miguel Hernández de Elche (CIAGRO-UMH), Ctra. de Beniel km 3.2, 03312 Orihuela, Alicante, Spain
| | - J A Pérez-Álvarez
- IPOA Research Group, Agri-Food Technology Department, Centro de Investigación e Innovación Agroalimentaria y Agroambiental de la Universidad Miguel Hernández de Elche (CIAGRO-UMH), Ctra. de Beniel km 3.2, 03312 Orihuela, Alicante, Spain
| | - L S Frizzo
- Laboratory of Food Analysis ¨Med. Vet R. Dalla Santina¨, Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral - National Council of Scientific and Technical Research (UNL/CONICET), Esperanza, Province of Santa Fe, Argentina; Department of Public Health, Faculty of Veterinary Science, National University of the Litoral, Esperanza, Province of Santa Fe, Argentina
| | - M L Signorini
- Department of Public Health, Faculty of Veterinary Science, National University of the Litoral, Esperanza, Province of Santa Fe, Argentina; Instituto de Investigación de la Cadena Láctea (Idical CONICET - INTA), Ruta 34 km 227, Rafaela, Province of Santa Fe, Argentina
| | - M V Zbrun
- Laboratory of Food Analysis ¨Med. Vet R. Dalla Santina¨, Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral - National Council of Scientific and Technical Research (UNL/CONICET), Esperanza, Province of Santa Fe, Argentina; Department of Public Health, Faculty of Veterinary Science, National University of the Litoral, Esperanza, Province of Santa Fe, Argentina
| | - M R Rosmini
- Department of Public Health, Faculty of Veterinary Science, National University of the Litoral, Esperanza, Province of Santa Fe, Argentina.
| |
Collapse
|
23
|
Viability, Storage Stabilityand In Vitro Gastrointestinal Tolerance of Lactiplantibacillus plantarum Grown in Model Sugar Systems with Inulin and Fructooligosaccharide Supplementation. FERMENTATION 2021. [DOI: 10.3390/fermentation7040259] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022] Open
Abstract
This study aims to investigate the effects of inulin and fructooligosaccharides (FOS) supplementation on the viability, storage stability, and in vitro gastrointestinal tolerance of Lactiplantibacillus plantarum in different sugar systems using 24 h growth and 10 days survival studies at 37 °C, inulin, and FOS (0%, 0.5%, 1%, 2%, 3% and 4%) supplementation in 2%, 3%, and 4% glucose, fructose, lactose, and sucrose systems. Based on the highest percentage increase in growth index, sucrose and lactose were more suitable sugar substrates for inulin and FOS supplementation. In survival studies, based on cell viability, inulin supplementation showed a better protective effect than FOS in 3% and 4% sucrose and lactose systems. Four selected sucrose and lactose systems supplemented with inulin and FOS were used in a 12-week storage stability study at 4 °C. Inulin (3%, 4%) and FOS (2%, 4%) supplementation in sucrose and lactose systems greatly enhanced the refrigerated storage stability of L. plantarum. In the gastrointestinal tolerance study, an increase in the bacterial survival rate (%) showed that the supplementation of FOS in lactose and sucrose systems improved the storage viability of L. plantarum. Both inulin and FOS supplementation in sucrose and lactose systems improved the hydrophobicity, auto-aggregation, co-aggregation ability of L. plantarum with Escherichia coli and Enterococcus faecalis.
Collapse
|
24
|
Nordström EA, Teixeira C, Montelius C, Jeppsson B, Larsson N. Lactiplantibacillus plantarum 299v (LP299V ®): three decades of research. Benef Microbes 2021; 12:441-465. [PMID: 34365915 DOI: 10.3920/bm2020.0191] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
This review aims to provide a comprehensive overview of the in vitro, animal, and clinical studies with the bacterial strain Lactiplantibacillus plantarum 299v (L. plantarum 299v; formerly named Lactobacillus plantarum 299v) published up until June 30, 2020. L. plantarum 299v is the most documented L. plantarum strain in the world, described in over 170 scientific publications out of which more than 60 are human clinical studies. The genome sequence of L. plantarum 299v has been determined and is available in the public domain (GenBank Accession number: NZ_LEAV01000004). The probiotic strain L. plantarum 299v was isolated from healthy human intestinal mucosa three decades ago by scientists at Lund University, Sweden. Thirty years later, a wealth of data coming from in vitro, animal, and clinical studies exist, showing benefits primarily for gastrointestinal health, such as reduced flatulence and abdominal pain in patients with irritable bowel syndrome (IBS). Moreover, several clinical studies have shown positive effects of L. plantarum 299v on iron absorption and more recently also on iron status. L. plantarum 299v is safe for human consumption and does not confer antibiotic resistance. It survives the harsh conditions of the human gastrointestinal tract, adheres to mannose residues on the intestinal epithelial cells and has in some cases been re-isolated more than ten days after administration ceased. Besides studying health benefits, research groups around the globe have investigated L. plantarum 299v in a range of applications and processes. L. plantarum 299v is used in many different food applications as well as in various dietary supplements. In a freeze-dried format, L. plantarum 299v is robust and stable at room temperature, enabling long shelf-lives of consumer healthcare products such as capsules, tablets, or powder sachets. The strain is patent protected for a wide range of indications and applications worldwide as well as trademarked as LP299V®.
Collapse
Affiliation(s)
| | - C Teixeira
- Probi AB, Ideongatan 1A, 22370 Lund, Sweden
| | | | - B Jeppsson
- Department of Surgery, Lund University, Universitetssjukhuset, 22184 Lund, Sweden
| | - N Larsson
- Probi AB, Ideongatan 1A, 22370 Lund, Sweden
| |
Collapse
|
25
|
Chelliah R, Kim EJ, Daliri EBM, Antony U, Oh DH. In Vitro Probitotic Evaluation of Saccharomyces boulardii with Antimicrobial Spectrum in a Caenorhabditis elegans Model. Foods 2021; 10:foods10061428. [PMID: 34203095 PMCID: PMC8235530 DOI: 10.3390/foods10061428] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2021] [Revised: 06/05/2021] [Accepted: 06/16/2021] [Indexed: 11/16/2022] Open
Abstract
In the present study, we screened for potential probiotic yeast that could survive under extreme frozen conditions. The antimicrobial and heat-stable properties of the isolated yeast strains Saccharomyces boulardii (S. boulardii) (KT000032, KT000033, KT000034, KT000035, KT000036, and KT000037) was analyzed and compared with commercial probiotic strains. The results revealed that the tested S. boulardii KT000032 strain showed higher resistance to gastric enzymes (bile salts, pepsin, and pancreatic enzyme) at low pH, with broad antibiotic resistance. In addition, the strain also showed efficient auto-aggregation and co-aggregation abilities and efficient hydrophobicity in the in-vitro and in-vivo C. elegens gut model. Further, the KT000032 strain showed higher antimicrobial efficiency against 13 different enteropathogens and exhibited commensal relationships with five commercial probiotic strains. Besides, the bioactive compounds produced in the cell-free supernatant of probiotic yeast showed thermo-tolerance (95 °C for two hours). Furthermore, the thermo-stable property of the strains will facilitate their incorporation into ready-to-eat food products under extreme food processing conditions.
Collapse
Affiliation(s)
- Ramachandran Chelliah
- Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon 24341, Korea; (R.C.); (E.-J.K.); (E.B.-M.D.)
| | - Eun-Ji Kim
- Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon 24341, Korea; (R.C.); (E.-J.K.); (E.B.-M.D.)
| | - Eric Banan-Mwine Daliri
- Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon 24341, Korea; (R.C.); (E.-J.K.); (E.B.-M.D.)
| | - Usha Antony
- Department of Biotechnology and Food Technology, Anna University, Chennai 600 025, India;
| | - Deog-Hwan Oh
- Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon 24341, Korea; (R.C.); (E.-J.K.); (E.B.-M.D.)
- Correspondence: ; Tel.: +82-33-250-6457
| |
Collapse
|
26
|
Dec M, Stępień-Pyśniak D, Puchalski A, Hauschild T, Pietras-Ożga D, Ignaciuk S, Urban-Chmiel R. Biodiversity of Ligilactobacillus salivarius Strains from Poultry and Domestic Pigeons. Animals (Basel) 2021; 11:ani11040972. [PMID: 33807321 PMCID: PMC8065712 DOI: 10.3390/ani11040972] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2021] [Revised: 03/17/2021] [Accepted: 03/24/2021] [Indexed: 01/13/2023] Open
Abstract
Simple Summary Ligilactobcillus salivarius is a Gram-positive bacterium that commonly colonizes the mucous membranes of the digestive tracts of humans and animals, including birds. It belongs to the group of lactic acid bacteria which, by producing lactic acid, acidify the intestinal environment and limit the development of undesirable intestinal microflora. In addition, L. salivarius can produce other antimicrobial substances, such as bacteriocins and hydrogen peroxide. Due to limiting the development of unfavourable microflora and other health-promoting effects, L. salivarius bacteria are considered as potential probiotics that may increase animal health, and thus animal production indicators. In this work, we undertook research on the characteristics of L. salivarius strains from chickens, geese, turkeys and domestic pigeons. We showed great variation in phenotypic and genotypic traits between strains and the evolutionary adaptation of L. salivarius strains to the colonization of a specific host. The results of the study contribute to knowledge of the characteristics of the species L. salivarius and may be useful in the selection of probiotic strains. Abstract Ligilactobacillus salivarius is an important member of the human and animal gut microbiota, and selected strains are promising probiotics, but knowledge of the characteristics of avian isolates is still limited. In this study, we examined selected phenotypic and genotypic traits of 33 L. salivarius strains from geese, chickens, turkeys and pigeons. The strains varied in terms of cell size, colony morphology, broth growth characteristics, biofilm formation, tolerance to bile, hydrophobicity and phenotypic and genotypic antibiotic resistance profiles. Large variation among strains was noted for the utilization of sorbitol, salicin, trehalose, rhamnose, inulin and N-acetyl-D-glucosamine. The presence of genes related to sugar metabolism, i.e., mipB, tktA, rhaB and LSL_1894, was not always correlated with the biochemical phenotypic profile. Correlations were recorded between the host and utilization of certain sugars as well as tolerance to bile. The repA-type megaplasmid and genes coding for Abp118 bacteriocin were detected in 94% and 51.5% of L. salivarius strains, respectively. Phylogeny based on groEL gene sequences was partly correlated with the origin of the strains and revealed an evolutionary distance between L. salivarius strains from humans and birds. The results of the study contribute to knowledge of the characteristics of the species L. salivarius. Intraspecies variations of L. salivarius strains may affect their ability to colonize specific niches and utilize nutrients and reveal potential strain-dependent effects on host health.
Collapse
Affiliation(s)
- Marta Dec
- Sub-Department of Veterinary Prevention and Avian Diseases, University of Life Sciences in Lublin, 20-033 Lublin, Poland; (M.D.); (D.S.-P.); (A.P.)
| | - Dagmara Stępień-Pyśniak
- Sub-Department of Veterinary Prevention and Avian Diseases, University of Life Sciences in Lublin, 20-033 Lublin, Poland; (M.D.); (D.S.-P.); (A.P.)
| | - Andrzej Puchalski
- Sub-Department of Veterinary Prevention and Avian Diseases, University of Life Sciences in Lublin, 20-033 Lublin, Poland; (M.D.); (D.S.-P.); (A.P.)
| | - Tomasz Hauschild
- Department of Microbiology and Biotechnology, Faculty of Biology, University of Bialystok, 15-245 Białystok, Poland;
| | - Dorota Pietras-Ożga
- Department of Epizootiology and Clinic of Infectious Diseases, Faculty of Veterinary Medicine, University of Life Sciences in Lublin, 20-612 Lublin, Poland;
| | - Szymon Ignaciuk
- Sub-Department of Mathematics, Department of Applied Mathematics and Computer Science, Faculty of Production Engineering, University of Life Sciences in Lublin, 20-612 Lublin, Poland;
| | - Renata Urban-Chmiel
- Sub-Department of Veterinary Prevention and Avian Diseases, University of Life Sciences in Lublin, 20-033 Lublin, Poland; (M.D.); (D.S.-P.); (A.P.)
- Correspondence: ; Tel.: +48-814-456-036
| |
Collapse
|
27
|
Rahne M, Basic A, Almståhl A. Explorative study on Lactobacillus species and their acid-producing capacity and anti-microbial activity in head and neck cancer patients. Clin Exp Dent Res 2021; 7:924-933. [PMID: 33787075 PMCID: PMC8543467 DOI: 10.1002/cre2.426] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2020] [Revised: 03/02/2021] [Accepted: 03/03/2021] [Indexed: 11/07/2022] Open
Abstract
OBJECTIVE To determine acid-producing capacity and anti-microbial activity of Lactobacillus species collected pretreatment and post treatment in head and neck cancer patients. MATERIAL AND METHODS Lactobacillus isolates from 21 patients pretreatment and post treatment were identified using molecular methods. The patients' stimulated salivary secretion was determined pretreatment, and 6 and 12 months post treatment and caries lesions/new filled surfaces registered at 24 months post treatment. The acid-producing capacity of the Lactobacillus isolate was analyzed using a colorimetric fermentation test in microtiter plates. The anti-microbial activity of the isolates against Streptococcus mutans associated with caries, and against the mucosal pathogens Staphylococcus aureus, Candida albicans, and Enterococcus faecalis was analyzed by determining inhibitory zones on agar plates. RESULTS The most frequent species were L. paracasei (n = 21), L. casei/rhamnosus (n = 17) and L. fermentum (n = 10). Sixty-seven percent of the patients harbored L. paracasei either at 6 or 12 months post radiotherapy. The corresponding figures for L. casei/rhamnosus and L. fermentum were 62% and 33%. L. paracasei strains showed the best acid-producing capacity and L. fermentum strains the lowest. Strong acid-producing capacity was most common among isolates collected at 6 months post treatment. Seventy-two percent of the strains showed an anti-microbial activity against S. mutans, one strain against S. aureus and none against C. albicans or E. faecalis. CONCLUSION The most frequent species isolated from head and neck cancer patients both pretreatment and post treatment were L. paracasei, L. casei/rhamnosus, and L. fermentum. L. paracasei showed the best acid-producing capacity and the highest proportion with anti-microbial activity against S. mutans.
Collapse
Affiliation(s)
- Matilda Rahne
- Department of Oral Microbiology and Immunology, Institute of Odontology, Sahlgrenska AcademyUniversity of GothenburgGothenburgSweden
| | - Amina Basic
- Department of Oral Microbiology and Immunology, Institute of Odontology, Sahlgrenska AcademyUniversity of GothenburgGothenburgSweden
| | - Annica Almståhl
- Department of Oral Microbiology and Immunology, Institute of Odontology, Sahlgrenska AcademyUniversity of GothenburgGothenburgSweden
| |
Collapse
|
28
|
Parhi P, Song KP, Choo WS. Effect of inulin and fructooligosaccharide supplementation on the growth and survival of
Lactobacillus casei
in model sugar systems. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15228] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Priyanka Parhi
- School of Science Monash University Malaysia Bandar Sunway Malaysia
| | - Keang Peng Song
- School of Science Monash University Malaysia Bandar Sunway Malaysia
| | - Wee Sim Choo
- School of Science Monash University Malaysia Bandar Sunway Malaysia
| |
Collapse
|
29
|
de Oliveira PM, Leite Júnior BRDC, Martins EMF, Martins ML, Vieira ÉNR, de Barros FAR, Cristianini M, de Almeida Costa N, Ramos AM. Mango and carrot mixed juice: a new matrix for the vehicle of probiotic lactobacilli. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:98-109. [PMID: 33505055 DOI: 10.1007/s13197-020-04518-y] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/29/2020] [Accepted: 05/08/2020] [Indexed: 11/26/2022]
Abstract
This study evaluated the pH, acidity, soluble solids, color, dietary fiber, sensory acceptance and the viability of Lactobacillus rhamnosus, Lactobacillus plantarum and Lactobacillus acidophilus in mango and carrot mixed juices. In addition, this study verified the resistance of L. plantarum that presented greater viability to the gastrointestinal tract simulated in vitro. Three formulations were elaborated (varying the pulps concentration) and the products were stored at 8 °C for 35 days. No difference was found in the total soluble solids and color of the products during storage time at 8 °C. A reduction in pH and an increase in acidity were observed in all samples during storage, probably due to the fermentative action of probiotics, which negatively influenced acceptance after 35 days of storage. On the other hand, juices with a higher concentration of mango pulp were more accepted and may be a strategy to improve the acceptance of fermented juices. Microorganisms showed greater viability in juices that had higher amount of carrot pulp, probably due to the higher fiber content in these samples. During the 35-day shelf life, all juices with L. plantarum maintained counts above 7 log CFU mL-1 after gastrointestinal conditions simulation. Therefore, mango and carrot mixed juice showed to be as a good vehicle for probiotic bacteria and meets the needs of consumers looking for functional, healthy, non-dairy and low-sugar foods.
Collapse
Affiliation(s)
- Patrícia Martins de Oliveira
- Food Technology Department, Federal University of Viçosa (UFV), P.H. Rolfs Avenue, Campus, Viçosa, Minas Gerais 36570-900 Brazil
| | | | - Eliane Maurício Furtado Martins
- Food Science and Technology Department, Federal Institute of Education, Science and Technology of Southeast of Minas Gerais, Av. Dr. José Sebastião da Paixão - Lindo Vale, Rio Pomba, Minas Gerais 36180-000 Brazil
| | - Maurilio Lopes Martins
- Food Science and Technology Department, Federal Institute of Education, Science and Technology of Southeast of Minas Gerais, Av. Dr. José Sebastião da Paixão - Lindo Vale, Rio Pomba, Minas Gerais 36180-000 Brazil
| | - Érica Nascif Rufino Vieira
- Food Technology Department, Federal University of Viçosa (UFV), P.H. Rolfs Avenue, Campus, Viçosa, Minas Gerais 36570-900 Brazil
| | | | - Marcelo Cristianini
- School of Food Engineering, Department of Food Technology, University of Campinas (UNICAMP/FEA-DTA), Campinas, São Paulo 13083-862 Brazil
| | - Nataly de Almeida Costa
- Food Technology Department, Federal University of Viçosa (UFV), P.H. Rolfs Avenue, Campus, Viçosa, Minas Gerais 36570-900 Brazil
| | - Afonso Mota Ramos
- Food Technology Department, Federal University of Viçosa (UFV), P.H. Rolfs Avenue, Campus, Viçosa, Minas Gerais 36570-900 Brazil
| |
Collapse
|
30
|
Ozcan T, Ozdemir T, Avci HR. Survival of
Lactobacillus casei
and functional characteristics of reduced sugar red beetroot yoghurt with natural sugar substitutes. INT J DAIRY TECHNOL 2020. [DOI: 10.1111/1471-0307.12741] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Tulay Ozcan
- Department of Food Engineering Faculty of Agriculture Bursa Uludag University Gorukle Campus BursaTurkey
| | | | - Halil Riza Avci
- Bursa Central Research Institute of Food and Feed Control Osmangazi Bursa Turkey
| |
Collapse
|
31
|
Masiá C, Jensen PE, Buldo P. Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials. Foods 2020; 9:E1182. [PMID: 32859044 PMCID: PMC7555707 DOI: 10.3390/foods9091182] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2020] [Revised: 08/10/2020] [Accepted: 08/16/2020] [Indexed: 12/19/2022] Open
Abstract
Texture and flavor are currently the main challenges in the development of plant-based dairy alternatives. To overcome them, the potential of microorganisms for fermentation of plant-based raw materials is generating great interest in the food industry. This study examines the effect of Lactobacillus rhamnosus, LGG® (LGG® is a trademark of Chr. Hansen A/S) on the physicochemical properties of fermented soy, oat, and coconut. LGG® was combined with different lactic acid bacteria (LAB) strains and Bifidobacterium, BB-12® (BB-12® is a trademark of Chr. Hansen A/S). Acidification, titratable acidity, and growth of LGG® and BB-12® were evaluated. Oscillation and flow tests were performed to analyze the rheological properties of fermented samples. Acids, carbohydrates, and volatile organic compounds in fermented samples were identified, and a sensory evaluation with a trained panel was conducted. LGG® reduced fermentation time in all three bases. LGG® and BB-12® grew in all fermented raw materials above 107 CFU/g. LGG® had no significant effect on rheological behavior of the samples. Acetoin levels increased and acetaldehyde content decreased in the presence of LGG® in all three bases. Diacetyl levels increased in fermented oat and coconut samples when LGG® was combined with YOFLEX® YF-L01 and NU-TRISH® BY-01 (YOFLEX® and NU-TRISH® are trademarks of Chr. Hansen A/S). In all fermented oat samples, LGG® significantly enhanced fermented flavor notes, such as sourness, lemon, and fruity taste, which in turn led to reduced perception of the attributes related to the base. In fermented coconut samples, gel firmness perception was significantly improved in the presence of LGG®. These findings suggest supplementation of LAB cultures with LGG® to improve fermentation time and sensory perception of fermented plant-based products.
Collapse
Affiliation(s)
- Carmen Masiá
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark; (C.M.); (P.E.J.)
| | - Poul Erik Jensen
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark; (C.M.); (P.E.J.)
| | - Patrizia Buldo
- Food Cultures and Enzymes, Plant Based Application Projects & Competences, Chr. Hansen A/S, Bøge Alle 10-12, 2970 Hørsholm, Denmark
| |
Collapse
|
32
|
Hang F, Jiang Y, Yan L, Hong Q, Lu W, Zhao J, Zhang H, Chen W. Preliminary study for the stimulation effect of plant-based meals on pure culture Lactobacillus plantarum growth and acidification in milk fermentation. J Dairy Sci 2020; 103:4078-4087. [DOI: 10.3168/jds.2019-17200] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2019] [Accepted: 12/19/2019] [Indexed: 12/13/2022]
|
33
|
Hadj-Hamou R, Senok AC, Athanasiou AE, Kaklamanos EG. Do probiotics promote oral health during orthodontic treatment with fixed appliances? A systematic review. BMC Oral Health 2020; 20:126. [PMID: 32334590 PMCID: PMC7183645 DOI: 10.1186/s12903-020-01109-3] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2020] [Accepted: 04/07/2020] [Indexed: 12/17/2022] Open
Abstract
BACKGROUND Treatment with fixed orthodontic appliances has been associated with significant biofilm accumulation, thus putting patients at a higher risk of oral health deterioration. The use of probiotics has been proposed to be useful in the prevention or treatment of oral pathologies such as caries and diseases of periodontal tissues. Our aim was to investigate the effects of probiotic use on inflammation of the gingival tissues and the decalcification of the enamel in patients being treated with fixed orthodontic appliances. METHODS We searched without restrictions 8 databases and performed hand searching until September 2019. We searched for randomized controlled trials (RCTs) evaluating whether individuals with fixed orthodontic appliances benefit from probiotic treatment in terms of the inflammation of the gingivae and decalcification of the enamel. Following the selection of studies and the extraction of pertinent data, we appraised the risk of bias and the confidence in the observed effects based on established methodologies. RESULTS From the final qualifying studies, three did not show any statistically significant effect on gingival inflammation after probiotic administration of up to 1 month. Similarly, non-significant differences were noted in another study regarding white spot lesions development (mean administration for 17 months). No adverse effects were reported and the level of evidence was considered moderate. CONCLUSIONS Supplementation of orthodontic patients with probiotics did not affect the development of inflammation in the gingivae and decalcification in the enamel. Additional RCTs, with longer intervention and follow-up periods, and involving different combinations of probiotic strains are required. TRIAL REGISTRATION PROSPERO (CRD42018118008).
Collapse
Affiliation(s)
- Riham Hadj-Hamou
- Specialist Orthodontist, Dubai, United Arab Emirates; formerly Hamdan Bin Mohammed College of Dental Medicine, Mohammed Bin Rashid University of Medicine and Health Sciences, Dubai, United Arab Emirates
| | - Abiola C Senok
- College of Medicine, Mohammed Bin Rashid University of Medicine and Health Sciences, Dubai, United Arab Emirates
| | | | - Eleftherios G Kaklamanos
- Hamdan Bin Mohammed College of Dental Medicine (HBMCDM), Mohammed Bin Rashid University of Medicine and Health Sciences, Building 34, Dubai Healthcare City, Dubai, United Arab Emirates.
| |
Collapse
|
34
|
Assessment of Pomegranate Juice as an Alternative “Substrate” for Probiotic Delivery. Recent Advances and Prospects. FERMENTATION-BASEL 2020. [DOI: 10.3390/fermentation6010024] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
The probiotic products in the market are mostly milk-based products, such as yoghurts, cheese and fermented milk. However, lately, there has been an increasing demand for non-dairy probiotic products due to various reasons such as allergies, lactose intolerance, high cholesterol content and consumers turning to more natural foods. Fruit juices are considered as an appropriate new substrate for probiotic delivery. From these, pomegranate (Punica granatum L.) is gaining more attention in recent years. Pomegranate is a fruit known since ancient times for its therapeutic qualities, such as antioxidant, anti-inflammatory, antibacterial, antiviral and antitumor properties, among others. Pomegranate juice contains a range of bioactive compounds such as phytochemicals, like polyphenols, ellagitannins, anthocyanins and punicalagins. The fermentation of the juice with probiotic strains seems to provide beverages of high nutritional values and accepted organoleptic quality. Therefore, the aim of this comprehensive review is to present an overview of the innovative in vitro and in vivo assays that have taken place regarding fermentation of pomegranate juice by probiotic bacteria. In addition, various drawbacks are underlined and solutions are proposed and discussed regarding the feasibility of pomegranate juice as an alternative substrate for probiotic delivery.
Collapse
|
35
|
Kaklamanos EG, Nassar R, Kalfas S, Al Halabi M, Kowash M, Hannawi H, Hussein I, Salami A, Hassan A, Senok AC. A single-centre investigator-blinded randomised parallel group clinical trial to investigate the effect of probiotic strains Streptococcus salivarius M18 and Lactobacillus acidophilus on gingival health of paediatric patients undergoing treatment with fixed orthodontic appliances: study protocol. BMJ Open 2019; 9:e030638. [PMID: 31501124 PMCID: PMC6738688 DOI: 10.1136/bmjopen-2019-030638] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
Abstract
BACKGROUND There is limited data on the beneficial effects of probiotics on the gingival health of patients undergoing treatment with fixed orthodontic appliances. This study aims to compare the effect of probiotic tablets combined with regular oral hygiene versus regular oral hygiene alone on gingival status in these patients. The effect of probiotic intake on plaque formation and salivary microbiome composition will be also assessed. METHODS AND ANALYSIS This is a 3 month single-centre, single blind (clinical and laboratory examiners), parallel group randomised controlled two arm superiority trial. Fifty paediatric patients attending the Postgraduate Orthodontic Clinic at the Hamdan Bin Mohammed College of Dental Medicine (HBMCDM), Mohammed Bin Rashid University of Medicine and Health Sciences (MBRU), Dubai, United Arab Emirates, who meet the eligibility criteria will be recruited. Block randomisation with 1:1 allocation and concealment of allocation will be carried out. The treatment group will receive probiotic tablets containing Streptococcus salivarius M18 and Lactobacillus acidophilus together with regular oral hygiene versus the control group on regular oral hygiene alone. Clinical examination and collection of saliva for microbiome assay will be carried out at baseline and end of study. Self-reporting by patients will be used to document acceptability and adverse effects. Statistically significant decrease in gingival bleeding on probing in the treatment group will be classified as primary outcome of treatment success. Statistically significant reduction in Plaque Index, Gingival Index and shift in the composition of the oral microbiome in favour of beneficial bacteria are secondary outcomes indicative of efficacy of probiotic intake. ETHICS AND DISSEMINATION Ethical approval for the study has been granted by the HBMCDM, MBRU, Institutional Review Board (Reference #: MBRU-IRB-2018-015). Study findings will be disseminated via publication in peer-reviewed journal. TRIAL REGISTRATION NUMBER ISRCTN95085398.
Collapse
Affiliation(s)
- Eleftherios G Kaklamanos
- Hamdan Bin Mohammed College of Dental Medicine, Mohammed Bin Rashid University of Medicine and Health Sciences, Dubai, United Arab Emirates
| | - Rania Nassar
- College of Medicine, Mohammed Bin Rashid University of Medicine and Health Sciences, Dubai, United Arab Emirates
| | - Sotirios Kalfas
- School of Dentistry, Faculty of Health Sciences, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Manal Al Halabi
- Hamdan Bin Mohammed College of Dental Medicine, Mohammed Bin Rashid University of Medicine and Health Sciences, Dubai, United Arab Emirates
| | - Mawlood Kowash
- Hamdan Bin Mohammed College of Dental Medicine, Mohammed Bin Rashid University of Medicine and Health Sciences, Dubai, United Arab Emirates
| | - Haifa Hannawi
- Hamdan Bin Mohammed College of Dental Medicine, Mohammed Bin Rashid University of Medicine and Health Sciences, Dubai, United Arab Emirates
| | - Iyad Hussein
- Hamdan Bin Mohammed College of Dental Medicine, Mohammed Bin Rashid University of Medicine and Health Sciences, Dubai, United Arab Emirates
| | - Anas Salami
- Hamdan Bin Mohammed College of Dental Medicine, Mohammed Bin Rashid University of Medicine and Health Sciences, Dubai, United Arab Emirates
| | - Ammar Hassan
- Hamdan Bin Mohammed College of Dental Medicine, Mohammed Bin Rashid University of Medicine and Health Sciences, Dubai, United Arab Emirates
| | - Abiola C Senok
- College of Medicine, Mohammed Bin Rashid University of Medicine and Health Sciences, Dubai, United Arab Emirates
| |
Collapse
|
36
|
Salli K, Lehtinen MJ, Tiihonen K, Ouwehand AC. Xylitol's Health Benefits beyond Dental Health: A Comprehensive Review. Nutrients 2019; 11:nu11081813. [PMID: 31390800 PMCID: PMC6723878 DOI: 10.3390/nu11081813] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2019] [Revised: 07/28/2019] [Accepted: 07/31/2019] [Indexed: 12/16/2022] Open
Abstract
Xylitol has been widely documented to have dental health benefits, such as reducing the risk for dental caries. Here we report on other health benefits that have been investigated for xylitol. In skin, xylitol has been reported to improve barrier function and suppress the growth of potential skin pathogens. As a non-digestible carbohydrate, xylitol enters the colon where it is fermented by members of the colonic microbiota; species of the genus Anaerostipes have been reported to ferment xylitol and produce butyrate. The most common Lactobacillus and Bifidobacterium species do not appear to be able to grow on xylitol. The non-digestible but fermentable nature of xylitol also contributes to a constipation relieving effect and improved bone mineral density. Xylitol also modulates the immune system, which, together with its antimicrobial activity contribute to a reduced respiratory tract infection, sinusitis, and otitis media risk. As a low caloric sweetener, xylitol may contribute to weight management. It has been suggested that xylitol also increases satiety, but these results are not convincing yet. The benefit of xylitol on metabolic health, in addition to the benefit of the mere replacement of sucrose, remains to be determined in humans. Additional health benefits of xylitol have thus been reported and indicate further opportunities but need to be confirmed in human studies.
Collapse
Affiliation(s)
- Krista Salli
- Global Health & Nutrition Sciences, DuPont Nutrition & Biosciences, 02460 Kantvik, Finland
| | - Markus J Lehtinen
- Global Health & Nutrition Sciences, DuPont Nutrition & Biosciences, 02460 Kantvik, Finland
| | - Kirsti Tiihonen
- Global Health & Nutrition Sciences, DuPont Nutrition & Biosciences, 02460 Kantvik, Finland
| | - Arthur C Ouwehand
- Global Health & Nutrition Sciences, DuPont Nutrition & Biosciences, 02460 Kantvik, Finland.
| |
Collapse
|
37
|
Faraz A, Arathi R, Vishwas S, Srikanth N, Karuna YM, Suprabha BS. In vitro evaluation of probiotic strains for lactic acid production. J Clin Exp Dent 2019; 11:e340-e345. [PMID: 31110613 PMCID: PMC6522112 DOI: 10.4317/jced.55232] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2018] [Accepted: 03/13/2019] [Indexed: 11/05/2022] Open
Abstract
Background The growing interest on usage of probiotic lactobacilli in maintaining oral health has posed number of questions on its probable side effects. One such consideration could be an increased acid production in dental plaque, in turn leading to dental caries. Thus, the aim of this study was to comparatively evaluate the lactic acid producing ability of L. acidophilus and L. plantarum with and without dental plaque. Material and Methods The study consisted of five groups: 3 control groups (Supragingival plaque, L. acidophilus and L. plantarum) and 2 test groups (Supragingival plaque with L. acidophilus and Supragingival plaque with L. plantarum). 26 samples for each group were collected and their baseline spectrophotometric values were recorded. The acid production was initiated by adding 25?l fructose (10%) and stopped by centrifugation for 2 min. The concentration of the lactic acid produced was determined with the aid of COBAS INTEGRA 400 plus. Results On comparison of Lactic Acid estimation in mg/dl, the mean values of Plaque group was the highest followed by Plaque +L acidophilus, Plaque +L plantarum, L acidophilus and least in L plantarum. The posthoc analysis shows that the comparison of Group 1 (Plaque) and Group 2 (Plaque +L acidophilus) is statistically Significant results between all the groups except between the Plaque +L acidophilus and Plaque +L plantarum group. Conclusions The lactic acid producing ability of pure suspensions of L.acidophilus and L.plantarum and the lactic acid producing efficiency becomes more when they are added to the supragingival plaque. Key words:Probiotic, lactic Acid, plaque.
Collapse
Affiliation(s)
- Ahmed Faraz
- Ex Post Graduate Student. Department of Paedodontics and Preventive Dentistry Manipal College of Dental Sciences, Mangalore, Manipal Academy of Higher Education, Manipal
| | - Rao Arathi
- Professor. Department of Paedodontics and Preventive Dentistry Manipal College of Dental Sciences, Mangalore, Manipal Academy of Higher Education, Manipal
| | - Saralaya Vishwas
- Associate Professor. Department of Microbiology Kasturba Medical College, Mangalore, Manipal Academy of Higher Education, Manipal
| | - Natarajan Srikanth
- Professor. Department of Oral Pathology Manipal College of Dental Sciences, Mangalore, Manipal Academy of Higher Education, Manipal
| | - Yarmunja-Mahabala Karuna
- Assistant Professor. Department of Paedodontics and Preventive Dentistry Manipal College of Dental Sciences, Mangalore, Manipal Academy of Higher Education, Manipal
| | - Baranya-Srikrishna Suprabha
- Professor & Head. Department of Paedodontics and Preventive Dentistry Manipal College of Dental Sciences, Mangalore, Manipal Academy of Higher Education, Manipal
| |
Collapse
|
38
|
Kwak MK, Liu R, Kang SO. Antimicrobial activity of cyclic dipeptides produced by Lactobacillus plantarum LBP-K10 against multidrug-resistant bacteria, pathogenic fungi, and influenza A virus. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.10.001] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
|
39
|
Hudeckova H, Neureiter M, Obruca S, Frühauf S, Marova I. Biotechnological conversion of spent coffee grounds into lactic acid. Lett Appl Microbiol 2018; 66:306-312. [PMID: 29330879 DOI: 10.1111/lam.12849] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2017] [Revised: 12/25/2017] [Accepted: 01/06/2018] [Indexed: 11/28/2022]
Abstract
This work investigates the potential bioconversion of spent coffee grounds (SCG) into lactic acid (LA). SCG were hydrolysed by a combination of dilute acid treatment and subsequent application of cellulase. The SCG hydrolysate contained a considerable amount of reducing sugars (9·02 ± 0·03 g l-1 , glucose; 26·49 ± 0·10 g l-1 galactose and 2·81 ± 0·07 g l-1 arabinose) and it was used as a substrate for culturing several lactic acid bacteria (LAB) and LA-producing Bacillus coagulans. Among the screened micro-organisms, Lactobacillus rhamnosus CCM 1825 was identified as the most promising producer of LA on a SCG hydrolysate. Despite the inhibitory effect exerted by furfural and phenolic compounds in the medium, reasonably high LA concentrations (25·69 ± 1·45 g l-1 ) and yields (98%) were gained. Therefore, it could be demonstrated that SCG is a promising raw material for the production of LA and could serve as a feedstock for the sustainable large-scale production of LA. SIGNIFICANCE AND IMPACT OF THE STUDY Spent coffee grounds (SCG) represent solid waste generated in millions of tonnes by coffee-processing industries. Their disposal represents a serious environmental problem; however, SCG could be valorized within a biorefinery concept yielding various valuable products. Herein, we suggest that SCG can be used as a complex carbon source for the lactic acid production.
Collapse
Affiliation(s)
- H Hudeckova
- Institute of Food Science and Biotechnology, Faculty of Chemistry, Brno University of Technology, Brno, Czech Republic.,Materials Research Centre, Brno University of Technology, Brno, Czech Republic
| | - M Neureiter
- Department of Agrobiotechnology, University of Natural Resources and Life Sciences, Vienna, Tulln, Austria
| | - S Obruca
- Institute of Food Science and Biotechnology, Faculty of Chemistry, Brno University of Technology, Brno, Czech Republic.,Materials Research Centre, Brno University of Technology, Brno, Czech Republic
| | - S Frühauf
- Department of Agrobiotechnology, University of Natural Resources and Life Sciences, Vienna, Tulln, Austria
| | - I Marova
- Institute of Food Science and Biotechnology, Faculty of Chemistry, Brno University of Technology, Brno, Czech Republic.,Materials Research Centre, Brno University of Technology, Brno, Czech Republic
| |
Collapse
|
40
|
Jiang Q, Kainulainen V, Stamatova I, Korpela R, Meurman JH. Lactobacillus rhamnosus GG in Experimental Oral Biofilms Exposed to Different Carbohydrate Sources. Caries Res 2018; 52:220-229. [PMID: 29353279 DOI: 10.1159/000479380] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2017] [Accepted: 07/04/2017] [Indexed: 12/31/2022] Open
Abstract
Probiotic administration may favour caries prevention, as recent research has shown. This in vitro study aimed to investigate the growth of Lactobacillus rhamnosus GG (LGG) in experimental biofilms exposed to various carbohydrates, and also to assess its cariogenic potential. Multispecies experimental oral biofilms with or without LGG were grown with a sole-carbohydrate source (fructose/glucose/lactose/sorbitol/sucrose). The viable cells of LGG and structure of the biofilms were examined after 64.5 h of incubation, and pH values of spent media were measured at 16.5, 40.5, and 64.5 h. Fermentation profiles of LGG in biofilm media were assessed with study carbohydrate as the sole energy source. Our results showed that LGG reached higher viable cell numbers with glucose and sucrose in 64.5-h multispecies experimental oral biofilms compared to other carbohydrates. When LGG was incorporated in biofilms, no distinct pH changes at any time points were observed under any of the carbohydrates used; the pH values of spent media at each time point were lower when lactose was used, compared to other carbohydrates. The fermentation profiles of LGG in biofilm media were similar to its growth in MRS (no obvious growth with lactose or sucrose). In conclusion, LGG in our in vitro multispecies experimental oral biofilms was capable of surviving and growing well in each carbohydrate source. LGG might not have harmful effects on dental hard tissues. Another finding from our study was that the lowest pH values were observed in the presence of lactose, and the thickest biofilms were in sucrose.
Collapse
Affiliation(s)
- Qingru Jiang
- Department of Oral and Maxillofacial Diseases, University of Helsinki and Helsinki University Hospital, Helsinki, Finland
| | | | | | | | | |
Collapse
|
41
|
Iglesias M, Echeverría G, Viñas I, López M, Abadias M. Biopreservation of fresh-cut pear using Lactobacillus rhamnosus GG and effect on quality and volatile compounds. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.09.025] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
42
|
Chelliah R, Ramakrishnan SR, Prabhu PR, Antony U. Evaluation of antimicrobial activity and probiotic properties of wild-strain Pichia kudriavzevii isolated from frozen idli batter. Yeast 2017; 33:385-401. [PMID: 27370793 DOI: 10.1002/yea.3181] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2015] [Revised: 06/25/2016] [Accepted: 06/26/2016] [Indexed: 01/08/2023] Open
Abstract
The present research was undertaken to study the probiotic characteristics of Pichia kudriavzevii isolated from frozen idli batter. Polymerase chain reaction amplification with 18S rRNA primers confirmed Pichia kudriavzevii, a xylose-utilizing probiotic strain. It was resistant to physiological concentrations of bile salts, pepsin and pancreatic enzyme. It also showed efficient auto-aggregation as well as co-aggregation ability with four commercial probiotic yeasts and exhibited good hydrophobicity in xylene and toluene. The strain inhibited the growth of 13 enteropathogens and showed a commensal relationship with four commercial probiotic yeast and bacteria. Moreover, it was resistant to 30 antibiotics with different modes of action. The yeast exhibited thermotolerance up to 95 °C for 2 h. The cell-free supernatants were also found to be heat stable, indicating the presence of thermostable secondary metabolites. Hence it could be exploited as starter culture, co-culture or probiotic in the preparation of fermented products or incorporated in heatable foods as well. Copyright © 2016 John Wiley & Sons, Ltd.
Collapse
Affiliation(s)
- Ramachandran Chelliah
- Centre for Food Technology, Department of Biotechnology, Anna University, Chennai, Tamilnadu, India
| | - Sudha Rani Ramakrishnan
- Centre for Food Technology, Department of Biotechnology, Anna University, Chennai, Tamilnadu, India
| | - Prince R Prabhu
- Centre for Food Technology, Department of Biotechnology, Anna University, Chennai, Tamilnadu, India
| | - Usha Antony
- Centre for Food Technology, Department of Biotechnology, Anna University, Chennai, Tamilnadu, India
| |
Collapse
|
43
|
Almståhl A, Rudbäck H, Basic A, Carlén A, Alstad T. Acid-producing capacity from sugars and sugar alcohols among Lactobacillus isolates collected in connection with radiation therapy. Arch Oral Biol 2017; 84:82-88. [DOI: 10.1016/j.archoralbio.2017.09.008] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2015] [Revised: 08/31/2017] [Accepted: 09/16/2017] [Indexed: 10/18/2022]
|
44
|
Quezada MP, Salinas C, Gotteland M, Cardemil L. Acemannan and Fructans from Aloe vera (Aloe barbadensis Miller) Plants as Novel Prebiotics. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:10029-10039. [PMID: 29072072 DOI: 10.1021/acs.jafc.7b04100] [Citation(s) in RCA: 44] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
The nutraceutical properties of Aloe vera have been attributed to a glucomannan known as acemannan. Recently information has been published about the presence of fructans in Aloe vera but there are no publications about acemannan and fructans as prebiotic compounds. This study investigated in vitro the prebiotic properties of these polysaccharides. Our results demonstrated that fructans from Aloe vera induced bacterial growth better than inulin (commercial FOS). Acemannan stimulated bacterial growth less than fructans, and as much as commercial FOS. Using qPCR to study the bacterial population of human feces fermented in a bioreactor simulating colon conditions, we found that fructans induce an increase in the population of Bifidobacterium spp. Fructans produced greater amounts of short chain fatty acids (SCFA), while the branched-chain fatty acids (BCFA) did not increase with these polysaccharides. Acemannan increased significantly acetate concentrations. Therefore, both Aloe vera polysaccharides have prebiotic potentials.
Collapse
Affiliation(s)
- Maria Paz Quezada
- Departamento de Biología, Facultad de Ciencias, Universidad de Chile , Las Palmeras, 3425, Santiago, Chile
- Departamento de Nutrición, Facultad de Medicina, Universidad de Chile , Av. Independencia, 1027 Santiago, Chile
| | - Carlos Salinas
- Departamento de Biología, Facultad de Ciencias, Universidad de Chile , Las Palmeras, 3425, Santiago, Chile
| | - Martin Gotteland
- Departamento de Nutrición, Facultad de Medicina, Universidad de Chile , Av. Independencia, 1027 Santiago, Chile
| | - Liliana Cardemil
- Departamento de Biología, Facultad de Ciencias, Universidad de Chile , Las Palmeras, 3425, Santiago, Chile
| |
Collapse
|
45
|
Abstract
Probiotics or health-beneficial bacteria have only recently been introduced in dentistry after years of successful use in mainly gastrointestinal disorders. The concept of bacteriotherapy was first introduced in the beginning of 20th century. They are administered in different quantities that allow for colon colonization. These products help in stimulating health promoting flora and also suppressing the pathologic colonization and disease spread. The use of probiotic plays an important aspect in dentistry too, ever since the oral infections occupied the prime spot among the other infections affecting the humans. Probiotics strengthen the immune system to combat allergies, stress, exposure to toxic substances, and other diseases. This review is an attempt to discuss briefly the role of probiotics in oral health.
Collapse
Affiliation(s)
- Abhijeet Alok
- Department of Oral Medicine and Radiology, Sarjug Dental College and Hospital, Darbhanga, Bihar, India
| | - Indra Deo Singh
- Department of Psychiatry, Sri Krishna Medical College and Hospital, Muzaffarpur, Bihar, India
| | - Shivani Singh
- Department of Public Health Dentistry, Institute of Dental Sciences, Bareilly, Uttar Pradesh, India
| | - Mallika Kishore
- Department of Oral Medicine and Radiology, Yashoda Hospital, Ghaziabad, Uttar Pradesh, India
| | - Prakash Chandra Jha
- Department of Oral Medicine and Radiology, Rama Dental College Hospital and Research Centre, Kanpur, Uttar Pradesh, India
| | - Md Asad Iqubal
- Department of Oral Medicine and Radiology, Institute of Dental Sciences, Bareilly, Uttar Pradesh, India
| |
Collapse
|
46
|
Schwendicke F, Korte F, Dörfer CE, Kneist S, Fawzy El-Sayed K, Paris S. Inhibition of Streptococcus mutans Growth and Biofilm Formation by Probiotics in vitro. Caries Res 2017; 51:87-95. [DOI: 10.1159/000452960] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2015] [Accepted: 10/30/2016] [Indexed: 11/19/2022] Open
Abstract
To exert anticaries effects, probiotics are described to inhibit growth and biofilm formation of cariogenic bacteria such as Streptococcus mutans (SM). We screened 8 probiotics and assessed how SM growth or biofilm formation inhibition affects cariogenicity of probiotic-SM mixed-species biofilms in vitro. Growth inhibition was assessed by cocultivating probiotics and 2 SM strains (ATCC 20532/25175) on agar. Probiotics were either precultured before SM cultivation (exclusion), or SM precultured prior to probiotic cultivation (displacement). Inhibition of SM culture growth was assessed visually. Inhibition of SM biofilm formation on bovine enamel was assessed using a continuous-flow short-term biofilm model, again in exclusion or displacement mode. The cariogenicity of mixed-species biofilms of SM with the most promising growth and biofilm formation inhibiting probiotic strains was assessed using an artificial mouth model, and enamel mineral loss (ΔZ) was measured microradiographically. We found limited differences in SM growth inhibition in exclusion versus displacement mode, and in inhibition of SM 20532 versus 25175. Results were therefore pooled. Lactobacillus acidophilus LA-5 inhibited significantly more SM culture growth than most other probiotics. L. casei LC-11 inhibited SM biofilm formation similarly to other alternatives but showed the highest retention of probiotics in the biofilms (p < 0.05). Mineral loss from SM monospecies biofilms (ΔZ = 9,772, 25th/75th percentiles: 6,277/13,558 vol% × µm) was significantly lower than from mixed-species SM × LA-5 biofilms (ΔZ = 24,578, 25th/75th percentiles: 19,081/28,768 vol% × µm; p < 0.01) but significantly higher than from SM × LC-11 biofilms (ΔZ = 4,835, 25th/75th percentiles: 263/7,865 vol% × µm; p < 0.05). Probiotics inhibiting SM culture growth do not necessarily reduce the cariogenicity of SM-probiotic biofilms. Nevertheless, SM biofilm formation inhibition may be relevant in the reduction of cariogenicity.
Collapse
|
47
|
The effect of non-standard heat treatment of sheep's milk on physico-chemical properties, sensory characteristics, and the bacterial viability of classical and probiotic yogurt. Food Chem 2017; 225:62-68. [PMID: 28193434 DOI: 10.1016/j.foodchem.2017.01.001] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2016] [Revised: 12/20/2016] [Accepted: 01/02/2017] [Indexed: 01/01/2023]
Abstract
Classical and probiotic set yogurt were made using non-standard heat treatment of sheep's milk at 60°C/5min. Physico-chemical properties, sensory characteristics, and the viability of bacteria that originated from cultures in classical and probiotic yogurt were analysed during 21days of storage at 4°C. For the production of yogurt, a standard yogurt culture and a probiotic strain Lactobacillus rhamnosus GG were used. At the end of storage time of the classical and probiotic yogurt the totals of non-denatured whey proteins were 92.31 and 91.03%. The viability of yogurt culture bacteria and Lactobacillus rhamnosus GG were higher than 106cfu/g. The total sensory score (maximum - 20) was 18.49 for the classical and 18.53 for the probiotic. In nutritional and functional terms it is possible to produce classical and probiotic sheep's milk yogurt by using a non-standard temperature of heat treatment with a shelf life of 21days.
Collapse
|
48
|
Stegues CG, Arthur RA, Hashizume LN. Effect of the association of maltodextrin and sucrose on the acidogenicity and adherence of cariogenic bacteria. Arch Oral Biol 2016; 65:72-6. [DOI: 10.1016/j.archoralbio.2016.01.018] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2015] [Revised: 11/11/2015] [Accepted: 01/27/2016] [Indexed: 10/22/2022]
|
49
|
Probiotics for managing caries and periodontitis: Systematic review and meta-analysis. J Dent 2016; 48:16-25. [DOI: 10.1016/j.jdent.2016.03.002] [Citation(s) in RCA: 145] [Impact Index Per Article: 18.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2015] [Revised: 02/09/2016] [Accepted: 03/05/2016] [Indexed: 12/15/2022] Open
|
50
|
Fernández CE, Giacaman RA, Tenuta LM, Cury JA. Effect of the Probiotic Lactobacillus rhamnosus LB21 on the Cariogenicity of Streptococcus mutans UA159 in a Dual-Species Biofilm Model. Caries Res 2015; 49:583-90. [PMID: 26451810 DOI: 10.1159/000439315] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2015] [Accepted: 08/10/2015] [Indexed: 11/19/2022] Open
Abstract
Despite promising results using probiotics, evidence of the preventive effect on enamel demineralization is insufficient and the cariogenic potential of probiotics is still controversial. Probiotics could affect biofilm formation and interfere with adherence, growth or coaggregation with Streptococcus mutans in biofilms. However, most of the studies have been conducted using planktonic bacteria. Hence, the aim of the study was to assess the effect of probiotic bacteria on the cariogenicity of S. mutans using an in vitro biofilm caries model on enamel. Single-species biofilms (S. mutans UA159, SM or Lactobacillus rhamnosus LB21, LB) or dual-species biofilms simultaneously inoculated (SM + LB) or LB inoculated 8 h after SM (SM x2192; LB) were grown for 96 h. Biofilms were formed on bovine enamel saliva-coated slabs of known surface hardness (SH) and immersed in culture media. Biofilms were exposed 8 times per day to 10% sucrose. Medium pH was monitored twice daily as a biofilm acidogenicity indicator. After 96 h, biofilms were collected to determine biomass and bacteria viability. Slab demineralization was calculated as percentage of SH loss (%SHL). Additionally, the model was tested with different concentrations of the initial inoculum (103, 106, 108 cells/ml) and different adhesion times (2 or 8 h). The dual-species biofilm revealed no LB effects on SM cariogenicity, without changes in acidogenicity or %SHL among groups (p > 0.05, n = 12). Lack of activity of LB on SM cariogenicity persisted even when 105 times higher concentration of the probiotic was tested. Coaggregation was not observed. In conclusion, findings suggest that LB does not reduce cariogenicity of SM in a validated experimental caries model.
Collapse
|