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Muñoz R, Rivas BDL, Rodríguez H, Esteban-Torres M, Reverón I, Santamaría L, Landete JM, Plaza-Vinuesa L, Sánchez-Arroyo A, Jiménez N, Curiel JA. Food phenolics and Lactiplantibacillus plantarum. Int J Food Microbiol 2024; 412:110555. [PMID: 38199014 DOI: 10.1016/j.ijfoodmicro.2023.110555] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2023] [Revised: 12/21/2023] [Accepted: 12/27/2023] [Indexed: 01/12/2024]
Abstract
Phenolic compounds are important constituents of plant food products. These compounds play a key role in food characteristics such as flavor, astringency and color. Lactic acid bacteria are naturally found in raw vegetables, being Lactiplantibacillus plantarum the most commonly used commercial starter for the fermentation of plant foods. Hence, the metabolism of phenolic compounds of L. plantarum has been a subject of study in recent decades. Such studies confirm that L. plantarum, in addition to presenting catalytic capacity to transform aromatic alcohols and phenolic glycosides, exhibits two main differentiated metabolic routes that allow the biotransformation of dietary hydroxybenzoic and hydroxycinnamic acid-derived compounds. These metabolic pathways lead to the production of new compounds with new biological and organoleptic properties. The described metabolic pathways involve the action of specialized esterases, decarboxylases and reductases that have been identified through genetic analysis and biochemically characterized. The purpose of this review is to provide a comprehensive and up-to-date summary of the current knowledge of the metabolism of food phenolics in L. plantarum.
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Affiliation(s)
- Rosario Muñoz
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), CSIC, Madrid, Spain.
| | - Blanca de Las Rivas
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), CSIC, Madrid, Spain
| | - Héctor Rodríguez
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), CSIC, Madrid, Spain
| | - María Esteban-Torres
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), CSIC, Madrid, Spain
| | - Inés Reverón
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), CSIC, Madrid, Spain
| | - Laura Santamaría
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), CSIC, Madrid, Spain
| | - José Maria Landete
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), CSIC, Madrid, Spain
| | - Laura Plaza-Vinuesa
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), CSIC, Madrid, Spain
| | - Ana Sánchez-Arroyo
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), CSIC, Madrid, Spain
| | - Natalia Jiménez
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), CSIC, Madrid, Spain
| | - José Antonio Curiel
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), CSIC, Madrid, Spain.
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Davray D, Bawane H, Kulkarni R. Non-redundant nature of Lactiplantibacillus plantarum plasmidome revealed by comparative genomic analysis of 105 strains. Food Microbiol 2023; 109:104153. [DOI: 10.1016/j.fm.2022.104153] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2022] [Revised: 09/09/2022] [Accepted: 09/21/2022] [Indexed: 11/16/2022]
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Liu D, Zhang C, Zhang J, Xin X, Liao X. Metagenomics reveals the formation mechanism of flavor metabolites during the spontaneous fermentation of potherb mustard (Brassica juncea var. multiceps). Food Res Int 2021; 148:110622. [PMID: 34507766 DOI: 10.1016/j.foodres.2021.110622] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2021] [Revised: 06/23/2021] [Accepted: 07/19/2021] [Indexed: 01/15/2023]
Abstract
Fermented vegetable flavors are closely associated with microbial metabolism. Here, shifts in flavor metabolites and their correlations to the structure and function of fermentative microbial communities were explored during the spontaneous fermentation process of potherb mustard (Brassica juncea var. multiceps), a traditionally fermented vegetable from China. Halophilic bacteria (HAB, i.e., Halomonas, Salinivibrio, and Vibrio) and lactic acid bacteria (LAB, i.e., Lactobacillus-related genera and Weissella) became highly abundant after potherb mustard fermentation. Further, HAB and LAB abundances exhibited significant, positive correlations with metabolites important in fermented potherb mustard flavoring (e.g., organic acids, amino acids, alcohols, aldehydes, and nitriles). Metagenomic analysis indicated that Halomonas, Salinivibrio, Weissella, and Lactobacillus-related genera were likely actively engaged in pyruvate metabolism (ko00620) and citrate cycle (TCA cycle, ko00020), leading to higher lactic and acetic acid concentrations, along with lower pH, which would affect levels of volatile isothiocyanates and nitriles that contribute to flavoring of fermented potherb mustard. Further, HAB and LAB were the primary populations inferred to be responsible for amino acid and fatty acid metabolism in addition to the biosynthesis of numerous volatile flavor compounds. This study highlights the predominance and importance of LAB and HAB during spontaneous fermentation of potherb mustard and provides new insights into their roles in this process.
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Affiliation(s)
- Daqun Liu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China; Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China
| | - Chengcheng Zhang
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China
| | - Jianming Zhang
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China
| | - Xiaoting Xin
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
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Fan R, Burghardt JP, Huang J, Xiong T, Czermak P. Purification of Crude Fructo-Oligosaccharide Preparations Using Probiotic Bacteria for the Selective Fermentation of Monosaccharide Byproducts. Front Microbiol 2021; 11:620626. [PMID: 33584587 PMCID: PMC7874009 DOI: 10.3389/fmicb.2020.620626] [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: 10/27/2020] [Accepted: 12/30/2020] [Indexed: 11/13/2022] Open
Abstract
Probiotics are microbes that promote health when consumed in sufficient amounts. They are present in many fermented foods or can be provided directly as supplements. Probiotics utilize non-digestible prebiotic oligosaccharides for growth in the intestinal tract, contributing to a healthy microbiome. The oligosaccharides favored by probiotics are species-dependent, as shown by the selective utilization of substrates in mixed sugar solutions such as crude fructo-oligosaccharides (FOS). Enzymatically produced crude FOS preparations contain abundant monosaccharide byproducts, residual sucrose, and FOS varying in chain length. Here we investigated the metabolic profiles of four probiotic bacteria during the batch fermentation of crude FOS under controlled conditions. We found that Bacillus subtilis rapidly utilized most of the monosaccharides but little sucrose or FOS. We therefore tested the feasibility of a microbial fed-batch fermentation process for the purification of FOS from crude preparations, which increased the purity of FOS from 59.2 to 82.5% with a final concentration of 140 g·l-1. We also tested cell immobilization in alginate beads as a means to remove monosaccharides from crude FOS. This encapsulation concept establishes the basis for new synbiotic formulations that combine probiotic microbes and prebiotic oligosaccharides.
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Affiliation(s)
- Rong Fan
- Institute of Bioprocess Engineering and Pharmaceutical Technology, University of Applied Sciences Mittelhessen, Giessen, Germany
- Department of Bioresources, Fraunhofer Institute for Molecular Biology and Applied Ecology IME, Giessen, Germany
| | - Jan Philipp Burghardt
- Institute of Bioprocess Engineering and Pharmaceutical Technology, University of Applied Sciences Mittelhessen, Giessen, Germany
- Faculty of Biology and Chemistry, Justus Liebig University, Giessen, Germany
| | - Jinqing Huang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Tao Xiong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Peter Czermak
- Institute of Bioprocess Engineering and Pharmaceutical Technology, University of Applied Sciences Mittelhessen, Giessen, Germany
- Department of Bioresources, Fraunhofer Institute for Molecular Biology and Applied Ecology IME, Giessen, Germany
- Faculty of Biology and Chemistry, Justus Liebig University, Giessen, Germany
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Chen Z, Kang J, Zhang Y, Yi X, Pang X, Li-Byarlay H, Gao X. Differences in the bacterial profiles and physicochemical between natural and inoculated fermentation of vegetables from Shanxi Province. ANN MICROBIOL 2020. [DOI: 10.1186/s13213-020-01605-5] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
Abstract
AbstractPurposeFermented vegetables can be divided into two types, natural fermented and artificially inoculated fermented. By detecting and identifying the changes of bacterial diversity using physical and chemical indicators during natural and inoculation fermentation, we analyzed and determined the dominant bacteria in the fermentation process and revealed the relationship between bacteria and volatile substances.MethodsWe used the Illumina Miseq to sequence the bacteria in fermented vegetable samples at different fermentation periods, and calculated the total number of mesophilic microorganisms and lactic acid bacteria. We used the pH and nitrite to monitor the acidification process. GC-MS was used to determine volatile flavor compounds. Finally, we analyzed the correlation between volatile flavor compounds and bacteria.ResultsTotal mesophilic microorganisms and the number of lactic acid bacteria in the inoculated fermentation were higher than the natural fermentation. The bacterial diversity Shannon and Simpson indexes of the natural fermentation, higher than those of inoculated fermentation in 0~7 days, were between 55~71% and 36~45%, respectively. On the 7th day, the proportion ofLactobacillusin the natural fermentation and inoculated fermentation were 53.4% and 90.2%, respectively, which were significantly different.Lactobacilluswas the dominant genus in the fermented vegetables and an important genus to promote the formation of volatile flavors.Lactobacilluswas negatively correlated with two volatile substances (4-[2,2,6-trimethyl-7-oxabicyclo [4.1.0] hept-1-yl]-3-Buten-2-one (K4) and a-Phellandrene (X1)) and played a leading role in the fermentation process.ConclusionsResults demonstrated that the total number of mesophilic microorganisms and lactic acid bacteria in inoculated fermentation were more than those in natural fermentation. Inoculated fermentation can shorten the fermentation cycle and reduce the content of nitrite. Lactic acid bacteria were the dominant bacteria in fermented vegetables.
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Wang C, Zhang Q, He L, Li C. Determination of the microbial communities of Guizhou Suantang, a traditional Chinese fermented sour soup, and correlation between the identified microorganisms and volatile compounds. Food Res Int 2020; 138:109820. [PMID: 33288192 DOI: 10.1016/j.foodres.2020.109820] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2020] [Revised: 10/06/2020] [Accepted: 10/12/2020] [Indexed: 01/19/2023]
Abstract
Guizhou Suantang (GZST), a type of sour soup, is a traditional fermented food that can be classified into Hong Suantang (HST) and Bai Suantang (BST). GZST possesses unique flavors arising from various microbiota in fermentation ecosystems. However, the association between these microbiota and flavors remains poorly understood. Accordingly, this study analyzed the volatile components and microbial communities of GZST via headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry and high-throughput 16S rRNA and internal transcribed spacer sequencing techniques. Results showed that 133 compounds, including alcohols, esters, phenols, hydrocarbons, ketones, aldehydes, nitriles, acids, and sulfides, were identified from GZST. Moreover, principal component analysis found significant variances in the composition of volatile compounds among different samples. The bacterial genus level indicated that all GZST samples were dominated by Lactobacillus. At the fungal genus level, BST was dominated by Pichia, Debaryomyces, Mortierella, unclassified, Meyerozyma, and Dipodascus. Meanwhile, HST was dominated by Pichia, Candida, Kazachstania, Debaryomyces, Archaeorhizomyces, and Verticillium. The potential correlations between microbiota and volatile components were also explored through bidirectional orthogonal partial least squares-based correlation analysis. Nine bacterial genera and eight fungal taxa were identified as functional core microbiota for flavor production on the basis of their dominance and functionality in the microbial community. In addition, excessive Lactobacillus inhibited the formation of certain flavor substances. These findings provided basic data for the isolation, screening, and fermentation regulation of functional microorganisms in GZST. The information provided in this study is valuable for the development of effective strategies for selecting beneficial bacterial and fungal strains to improve the quality of GZST.
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Affiliation(s)
- Chan Wang
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China; Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, PR China
| | - Qing Zhang
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China; Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, PR China
| | - Laping He
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China; Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, PR China.
| | - Cuiqin Li
- School of Chemistry and Chemical Engineering, Guizhou University, Guiyang 550025, PR China
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Controlled Fermentation Using Autochthonous Lactobacillus plantarum Improves Antimicrobial Potential of Chinese Chives against Poultry Pathogens. Antibiotics (Basel) 2020; 9:antibiotics9070386. [PMID: 32645847 PMCID: PMC7400581 DOI: 10.3390/antibiotics9070386] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2020] [Revised: 07/03/2020] [Accepted: 07/03/2020] [Indexed: 12/21/2022] Open
Abstract
Chinese chives (CC) are rich in several antimicrobial constituents including organosulfur compounds, phenolics, and saponins, among others. Herein, we fermented CC juice using an autochthonous isolate, Lactobacillus plantarum having antimicrobial effects against poultry pathogens toward formulating an antimicrobial feed additive. Following 24 h of fermentation, the antimicrobial and antiviral activities of CC juice were significantly enhanced against poultry pathogens. However, the antioxidant activity of CC juice was significantly decreased following fermentation. Meanwhile, the compositional changes of CC juice following fermentation were also investigated. The total polyphenol, thiol, and allicin contents were significantly decreased in L. plantarum 24 h-fermented CC juice (LpCC) extract; however, total flavonoids increased significantly following fermentation. The untargeted metabolite profiling of nonfermented CC juice (NCC) and LpCC extracts was carried out using the ultra-high-performance liquid chromatography-linear trap quadrupole-orbitrap-tandem mass spectrometry (UHPLC-LTQ-Orbitrap-MS/MS) followed by multivariate analyses. The score plots of principal component analysis (PCA) and orthogonal partial least squares-discriminant analysis (OPLS-DA) based on UHPLC-LTQ-Orbitrap-MS/MS datasets displayed a clear segregation between the LpCC and NCC samples, which suggests their marked metabolomic disparity. Based on the multivariate analysis, we selected 17 significantly discriminant metabolites belonging to the different chemical classes including alkaloid, flavonols, saponins, fatty acids, amino acids, and organic acids. Notably, the flavonols including the glycosides of quercetin, kaempferol, and isorhamnetin as well as the saponins displayed significantly higher relative abundance in LpCC as compared with NCC. This study provides useful insights for the development of a fermented CC juice based antimicrobial feed additive to combat poultry infections.
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Wei B, Peng Z, Huang T, Guan Q, Xie M, Xiong T. Stability of potential prophages in commercial strain Lactobacillus plantarum NCU116 under various stressors. Arch Microbiol 2020; 202:1241-1250. [PMID: 32112122 DOI: 10.1007/s00203-020-01813-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2019] [Revised: 01/10/2020] [Accepted: 01/18/2020] [Indexed: 01/21/2023]
Abstract
Genetic stability of bacterium as a starter culture is vital for product quality in fermentation industry. The commercial strain Lactobacillus plantarum NCU116 widely used in fruit and vegetable fermentation was induced with various stressors to investigate the stability of potential prophages. PHAge Search Tool (PHAST) identified three potential prophages in bacterial genome. By spectrophotometric analysis, mitomycin C (MMC), lactic acid, and bile salt were found to inhibit the growth of L. plantarum NCU116 while ethanol and hydrogen peroxide had no notable impacts. Transcriptions of four phage-synthesizing genes (phaR, phacap, phaada, phatail) and four phage-resistant genes (cas116, helR, hsd1, hsd2) under stressors were investigated by quantitative reverse transcription PCR. MMC was found to most significantly upregulated transcriptions of phage-synthesizing genes, followed by lactic acid and bile salt. By transmission electron microscopy, no virus particles from the lysates of strain NCU116 treated by MMC were observed, corresponding to the result that no phage nucleic acids could be extracted from the supernatants of strain NCU116 treated by MMC. This study suggested that no prophages could be induced from L. plantarum NCU116 by strong inducer MMC, indicating its genetic stability, which supports the comprehensive application of strain NCU116 in industry without causing fermentation failure.
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Affiliation(s)
- Benliang Wei
- School of Food Science and Technology, Nanchang University, Nanchang, China
| | - Zhen Peng
- School of Food Science and Technology, Nanchang University, Nanchang, China.,State Key Laboratory of Food Science and Technology, Nanchang University, 235 East Nanjing Road, Nanchang, 330047, China
| | - Tao Huang
- School of Food Science and Technology, Nanchang University, Nanchang, China
| | - Qianqian Guan
- State Key Laboratory of Food Science and Technology, Nanchang University, 235 East Nanjing Road, Nanchang, 330047, China
| | - Mingyong Xie
- School of Food Science and Technology, Nanchang University, Nanchang, China.,State Key Laboratory of Food Science and Technology, Nanchang University, 235 East Nanjing Road, Nanchang, 330047, China
| | - Tao Xiong
- School of Food Science and Technology, Nanchang University, Nanchang, China. .,State Key Laboratory of Food Science and Technology, Nanchang University, 235 East Nanjing Road, Nanchang, 330047, China.
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Removal of Small-Molecular Byproducts from Crude Fructo-Oligosaccharide Preparations by Fermentation Using the Endospore-Forming Probiotic Bacillus coagulans. FERMENTATION-BASEL 2020. [DOI: 10.3390/fermentation6010006] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Abstract
Short-chain prebiotic fructo-oligosaccharides (FOS) produced by enzymatic conversion from sucrose often contains high concentration of monosaccharides as byproducts. In addition to conventional physical/chemical purification processes, microbial treatment is an alternative method to remove these byproducts. We used Bacillus coagulans to reduce the abundance of byproducts during the enzymatic production of FOS. It is a promising probiotic because this thermophilic and spore-forming bacterium remains viable and stable during food processing and storage. B. coagulans also produces lactic acid during the carbohydrate metabolism and is used industrially to produce lactic acid for medical and food/feed applications. We aimed to establish an evaluation system to screen different strains of B. coagulans for their performance and selected B. coagulans Thorne for the treatment of crude FOS due to its high growth rate, high sporulation rate, and low nutrient requirements. B. coagulans preferentially utilized monosaccharides over other sugar components of the FOS mixture. Glucose and fructose were completely consumed during the fermentation but 85% (w/w) of the total FOS remained. At the end of the fermentation, the total viable cell count of B. coagulans Thorne was 9.9 × 108 cfu·mL−1 and the maximum endospore count was 2.42 × 104 cfu·mL−1.
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Huang T, Xiong T, Peng Z, Xiao YS, Liu ZG, Hu M, Xie MY. Genomic analysis revealed adaptive mechanism to plant-related fermentation of Lactobacillus plantarum NCU116 and Lactobacillus spp. Genomics 2020; 112:703-711. [DOI: 10.1016/j.ygeno.2019.05.004] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2018] [Revised: 03/23/2019] [Accepted: 05/08/2019] [Indexed: 11/26/2022]
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Vinicius De Melo Pereira G, De Carvalho Neto DP, Junqueira ACDO, Karp SG, Letti LAJ, Magalhães Júnior AI, Soccol CR. A Review of Selection Criteria for Starter Culture Development in the Food Fermentation Industry. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1630636] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
| | - Dão P. De Carvalho Neto
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Brazil
| | - Ana C. De O. Junqueira
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Brazil
| | - Susan G. Karp
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Brazil
| | - Luiz A. J. Letti
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Brazil
| | | | - Carlos R. Soccol
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Brazil
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Gao H, Wen JJ, Hu JL, Nie QX, Chen HH, Nie SP, Xiong T, Xie MY. Momordica charantia juice with Lactobacillus plantarum fermentation: Chemical composition, antioxidant properties and aroma profile. FOOD BIOSCI 2019. [DOI: 10.1016/j.fbio.2019.03.007] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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13
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Xiong T, Chen J, Huang T, Xie M, Xiao Y, Liu C, Peng Z. Fast evaluation by quantitative PCR of microbial diversity and safety of Chinese Paocai inoculated with Lactobacillus plantarum NCU116 as the culture starter. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.001] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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14
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Wen JJ, Gao H, Hu JL, Nie QX, Chen HH, Xiong T, Nie SP, Xie MY. Polysaccharides from fermented Momordica charantia ameliorate obesity in high-fat induced obese rats. Food Funct 2019; 10:448-457. [DOI: 10.1039/c8fo01609g] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
Momordica charantia (M. charantia) has been widely used to treat obesity due to its bioactive ingredients.
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Affiliation(s)
- Jia-Jia Wen
- State Key Laboratory of Food Science and Technology
- Nanchang University
- Nanchang
- China
| | - He Gao
- State Key Laboratory of Food Science and Technology
- Nanchang University
- Nanchang
- China
| | - Jie-Lun Hu
- State Key Laboratory of Food Science and Technology
- Nanchang University
- Nanchang
- China
| | - Qi-Xing Nie
- State Key Laboratory of Food Science and Technology
- Nanchang University
- Nanchang
- China
| | - Hai-Hong Chen
- State Key Laboratory of Food Science and Technology
- Nanchang University
- Nanchang
- China
| | - Tao Xiong
- State Key Laboratory of Food Science and Technology
- Nanchang University
- Nanchang
- China
| | - Shao-Ping Nie
- State Key Laboratory of Food Science and Technology
- Nanchang University
- Nanchang
- China
| | - Ming-Yong Xie
- State Key Laboratory of Food Science and Technology
- Nanchang University
- Nanchang
- China
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15
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Mangia NP, Saliba L, Deiana P. Functional and safety characterization of autochthonous Lactobacillus paracasei FS103 isolated from sheep cheese and its survival in sheep and cow fermented milks during cold storage. ANN MICROBIOL 2018. [DOI: 10.1007/s13213-018-1416-1] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023] Open
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16
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Choudhary J, Dubey RC, Sengar G, Dheeman S. Evaluation of Probiotic Potential and Safety Assessment of Lactobacillus pentosus MMP4 Isolated From Mare’s Lactation. Probiotics Antimicrob Proteins 2018; 11:403-412. [DOI: 10.1007/s12602-018-9431-x] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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A Comprehensive Genome Survey Provides Novel Insights into Bile Salt Hydrolase (BSH) in Lactobacillaceae. Molecules 2018; 23:molecules23051157. [PMID: 29751655 PMCID: PMC6100381 DOI: 10.3390/molecules23051157] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2018] [Revised: 05/09/2018] [Accepted: 05/10/2018] [Indexed: 01/28/2023] Open
Abstract
Bile salt hydrolase (BSH) is a well-known enzyme that has been commonly characterized in probiotic bacteria, as it has cholesterol-lowering effects. However, its molecular investigations are scarce. Here, we build a local database of BSH sequences from Lactobacillaceae (BSH⁻SDL), and phylogenetic analysis and homology searches were employed to elucidate their comparability and distinctiveness among species. Evolutionary study demonstrates that BSH sequences in BSH⁻SDL are divided into five groups, named BSH A, B, C, D and E here, which can be the genetic basis for BSH classification and nomenclature. Sequence analysis suggests the differences between BSH-active and BSH-inactive proteins clearly, especially on site 82. In addition, a total of 551 BSHs from 107 species are identified from 451 genomes of 158 Lactobacillaceae species. Interestingly, those bacteria carrying various copies of BSH A or B can be predicted to be potential cholesterol-lowering probiotics, based on the results of phylogenetic analysis and the subtypes that those previously reported BSH-active probiotics possess. In summary, this study elaborates the molecular basis of BSH in Lactobacillaceae systematically, and provides a novel methodology as well as a consistent standard for the identification of the BSH subtype. We believe that high-throughput screening can be efficiently applied to the selection of promising candidate BSH-active probiotics, which will advance the development of healthcare products in cholesterol metabolism.
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Liang H, Chen H, Zhang W, Yu C, Ji C, Lin X. Investigation on microbial diversity of industrial Zhacai paocai during fermentation using high-throughput sequencing and their functional characterization. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.01.088] [Citation(s) in RCA: 54] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Li C, Cao J, Nie SP, Zhu KX, Xiong T, Xie MY. Serum metabolomics analysis for biomarker of Lactobacillus plantarum NCU116 on hyperlipidaemic rat model feed by high fat diet. J Funct Foods 2018. [DOI: 10.1016/j.jff.2017.12.036] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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20
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Dynamics and diversity of a microbial community during the fermentation of industrialized Qingcai paocai, a traditional Chinese fermented vegetable food, as assessed by Illumina MiSeq sequencing, DGGE and qPCR assay. ANN MICROBIOL 2018. [DOI: 10.1007/s13213-017-1321-z] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
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21
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Liu A, Li X, Pu B, Ao X, Zhou K, He L, Chen S, Liu S. Use of Psychrotolerant Lactic Acid Bacteria (Lactobacillus spp. and Leuconostoc spp.) Isolated from Chinese Traditional Paocai for the Quality Improvement of Paocai Products. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:2580-2587. [PMID: 28276234 DOI: 10.1021/acs.jafc.7b00050] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
To improve the quality of Chinese traditional Paocai, two psychrotolerant lactic acid bacteria (LAB) strains were isolated from Paocai, and the quality of Chinese Paocai product using these two strains as starter cultures was compared to a control sample fermented with aged brine at 10 °C. The results suggested that the physicochemical and sensory features of Paocai fermented with psychrotolerant LAB were more suitable for industrial applications. The nitrite content of Paocai fermented with psychrotolerant LAB was 1 mg/kg, which was significantly lower than that of the control Paocai (P < 0.05). Low-temperature fermentation with the starter cultures of psychrotolerant LAB could effectively prevent overacidity and over-ripening of the Paocai products. Additionally, Paocai fermented with psychrotolerant LAB harbored relatively simple microbial flora as revealed by polymerase chain reaction-denaturing gradient gel electrophoresis. This study provides a basis for improving the quality of Chinese traditional Paocai and the large-scale production of low-temperature Chinese traditional Paocai products.
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Affiliation(s)
- Aiping Liu
- College of Food Science, Sichuan Agricultural University , Ya'an, Sichuan 625014, People's Republic of China
| | - Xiaoyan Li
- College of Food Science, Sichuan Agricultural University , Ya'an, Sichuan 625014, People's Republic of China
| | - Biao Pu
- College of Food Science, Sichuan Agricultural University , Ya'an, Sichuan 625014, People's Republic of China
| | - Xiaolin Ao
- College of Food Science, Sichuan Agricultural University , Ya'an, Sichuan 625014, People's Republic of China
| | - Kang Zhou
- College of Food Science, Sichuan Agricultural University , Ya'an, Sichuan 625014, People's Republic of China
| | - Li He
- College of Food Science, Sichuan Agricultural University , Ya'an, Sichuan 625014, People's Republic of China
| | - Shujuan Chen
- College of Food Science, Sichuan Agricultural University , Ya'an, Sichuan 625014, People's Republic of China
| | - Shuliang Liu
- College of Food Science, Sichuan Agricultural University , Ya'an, Sichuan 625014, People's Republic of China
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22
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Xie JH, Fan ST, Nie SP, Yu Q, Xiong T, Gong D, Xie MY. Lactobacillus plantarum NCU116 attenuates cyclophosphamide-induced intestinal mucosal injury, metabolism and intestinal microbiota disorders in mice. Food Funct 2016; 7:1584-92. [PMID: 26906433 DOI: 10.1039/c5fo01516b] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Anticancer drugs at high doses often damage the intestinal mucosa and metabolism. Lactobacillus plantarum NCU116 (NCU116) isolated from pickled vegetables was orally given to cyclophosphamide-treated mice to determine its effects on intestinal mucosal injury, nutrient metabolism and colon microbiota, and investigate the mechanisms accounting for its effects. Mice treated with the bacterium were found to favorably recover intestine morphology of villus height and crypt depth, and have improved mucins expression and quantity of goblet cells, as well as intestinal metabolism by increasing the level of short-chain fatty acids and reducing the concentration of ammonia in the colon feces. In addition, NCU116-treated mice showed a higher diversity of colonic microbiota than the group without bacterium supplementation. The number of Lactobacillus and Bifidobacterium in the mouse colon was increased after bacterium intake, which decreased the number of potentially pathogenic bacteria, Escherichia coli and Pseudomonas. These results indicated that NCU116 could be of significant advantage in reducing intestinal mucosal injury and improving the intestinal metabolism and the intestinal microbiota.
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Affiliation(s)
- Jun-Hua Xie
- State Key Laboratory of Food Science and Technology, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Song-Tao Fan
- State Key Laboratory of Food Science and Technology, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Shao-Ping Nie
- State Key Laboratory of Food Science and Technology, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Qiang Yu
- State Key Laboratory of Food Science and Technology, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Tao Xiong
- State Key Laboratory of Food Science and Technology, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Deming Gong
- State Key Laboratory of Food Science and Technology, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China. and School of Biological Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand
| | - Ming-Yong Xie
- State Key Laboratory of Food Science and Technology, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
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23
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Zhao N, Zhang C, Yang Q, Guo Z, Yang B, Lu W, Li D, Tian F, Liu X, Zhang H, Chen W. Selection of Taste Markers Related to Lactic Acid Bacteria Microflora Metabolism for Chinese Traditional Paocai: A Gas Chromatography-Mass Spectrometry-Based Metabolomics Approach. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:2415-2422. [PMID: 26915389 DOI: 10.1021/acs.jafc.5b05332] [Citation(s) in RCA: 43] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Traditional paocai brine (PB) is continuously propagated by back-slopping and contains numerous lactic acid bacteria (LAB) strains. Although PB is important for the quality of paocai (Chinese sauerkraut), the taste features, taste-related compounds of PB-paocai and the effects of LAB communities from PB on the taste compounds remain unclear. An electronic tongue was used to evaluate the taste features of 13 PB-paocai samples. Umami, saltiness, bitterness, sweetness, and aftertaste astringency were the main taste features of PB-paocai. A total of 14 compounds were identified as discriminant taste markers for PB-paocai via gas chromatography-mass spectrometry (GC-MS)-based multimarker profiling. A LAB co-culture (Lactobacillus plantarum, Lactobacillus buchneri, and Pediococcus ethanoliduran) from PB could significantly increase glutamic acid (umami), sucrose (sweetness), glycine (sweetness), lactic acid (sourness), and γ-aminobutyric acid in PB-paocai, which would endow it with important flavor features. Such features could then facilitate starter screening and fermentation optimization to produce paocai-related foods with better nutritional and sensory qualities.
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Affiliation(s)
- Nan Zhao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu 214122, People's Republic of China
| | - Chuchu Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu 214122, People's Republic of China
| | - Qin Yang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu 214122, People's Republic of China
| | - Zhuang Guo
- Northwest Hubei Research Institute of Traditional Fermented Food, College of Chemical Engineering and Food Science, Hubei University of Arts and Science , Xiangyang, Hubei 441053, People's Republic of China
| | - Bo Yang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu 214122, People's Republic of China
| | - Wenwei Lu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu 214122, People's Republic of China
| | - Dongyao Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu 214122, People's Republic of China
| | - Fengwei Tian
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu 214122, People's Republic of China
- U.K.-China Joint Centre on Probiotic Bacteria , Norwich NR4 7UA, United Kingdom
| | - Xiaoming Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu 214122, People's Republic of China
| | - Hao Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu 214122, People's Republic of China
- U.K.-China Joint Centre on Probiotic Bacteria , Norwich NR4 7UA, United Kingdom
| | - Wei Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu 214122, People's Republic of China
- U.K.-China Joint Centre on Probiotic Bacteria , Norwich NR4 7UA, United Kingdom
- Beijing Innovation Centre of Food Nutrition and Human Health, Beijing Technology and Business University , Beijing 100048, People's Republic of China
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24
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Xie J, Nie S, Yu Q, Yin J, Xiong T, Gong D, Xie M. Lactobacillus plantarum NCU116 Attenuates Cyclophosphamide-Induced Immunosuppression and Regulates Th17/Treg Cell Immune Responses in Mice. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:1291-1297. [PMID: 26822718 DOI: 10.1021/acs.jafc.5b06177] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
The balance of T helper cells 17 (Th17)/regulatory T cells (Treg) plays a key role in maintaining a normal immune response. It is well-known that cyclophosphamide (CTX) applied at high dose often damages the immune system by inhibiting immune cell proliferation. In this study, the immunomodulating effects of Lactobacillus plantarum NCU116 in CTX-induced immunosuppression mice were investigated. Results showed that the levels of cytokines interleukin (IL)-17 and IL-21 were significantly increased after 10 days of treatment with a high dose of NCU116 (46.92 ± 4.28 and 119.92 ± 10.89, respectively) compared with the model group (36.20 ± 2.63, 61.00 ± 6.92, respectively), and the levels of cytokines IL-23 and TGF-β3 of the three NCU116 treatment groups were significantly higher than that of the model group (90.48 ± 6.33 and 140.45 ± 14.30, respectively) (p < 0.05) and close to 62 and 69% of the normal group's level (140.98 ± 14.74 and 266.95 ± 23.11, respectively) at 10 days. The bacterium was also found to increase the expression levels of Th17 immune response and Treg immune response specific transcription factors RORγt and Foxp3. In addition, the bacterium significantly increased the number of CD4(+)T cells and dendrtic cells (DCs) and up-regulated mRNA expression of Toll-like receptors (TLRs). These findings demonstrated that NCU116 has the potential ability to enhance intestinal mucosa immunity and regulate the Th17/Treg balance, which may be attributed to the TLR pathway in DCs.
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Affiliation(s)
- Junhua Xie
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang 330047, China
| | - Shaoping Nie
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang 330047, China
| | - Qiang Yu
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang 330047, China
| | - Junyi Yin
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang 330047, China
| | - Tao Xiong
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang 330047, China
| | - Deming Gong
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang 330047, China
- School of Biological Sciences, The University of Auckland , Private Bag 92019, Auckland, New Zealand
| | - Mingyong Xie
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang 330047, China
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25
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Li C, Nie SP, Zhu KX, Xiong T, Xie MY. Lactobacillus plantarum NCU116 fermented carrot juice evokes changes of metabolites in serum from type 2 diabetic rats. Food Res Int 2016. [DOI: 10.1016/j.foodres.2015.12.025] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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26
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Ren D, Chen P, Li W, Su X, Bao K, Wang Y, Wang J, Liu H. Screening, Mutagenesis of Nitrite-Degrading Lactobacilli in Chinese Traditional Fermented Sauerkraut and its Application in the Production of Sauerkraut. J Food Saf 2016. [DOI: 10.1111/jfs.12264] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Affiliation(s)
- Dayong Ren
- College of Food Science and Engineering; Jilin Agricultural University; Changchun PR China
| | - Ping Chen
- College of Food Science and Engineering; Jilin Agricultural University; Changchun PR China
| | - Wentao Li
- College of Food Science and Engineering; Jilin Agricultural University; Changchun PR China
| | - Xiaojing Su
- College of Food Science and Engineering; Jilin Agricultural University; Changchun PR China
| | - Kun Bao
- College of Food Science and Engineering; Jilin Agricultural University; Changchun PR China
| | - Ying Wang
- College of Food Science and Engineering; Jilin Agricultural University; Changchun PR China
| | - Jianan Wang
- College of Food Science and Engineering; Jilin Agricultural University; Changchun PR China
| | - Hongfeng Liu
- College of Veterinary Medicine; Jilin University; Changchun PR China
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27
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Liang H, Zhang A, Wu Z, Liu C, Zhang W. Characterization of Microbial Community during the Fermentation of Chinese Homemade paocai, a Traditional Fermented Vegetable Food. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2016. [DOI: 10.3136/fstr.22.467] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Huipeng Liang
- College of Light Industry, Textile and Food Engineering, Sichuan University
| | - An Zhang
- College of Light Industry, Textile and Food Engineering, Sichuan University
| | - Zhengyun Wu
- College of Light Industry, Textile and Food Engineering, Sichuan University
| | - Chaolan Liu
- Chengdu University, Sichuan Industrial Institute of Antibiotics
| | - Wenxue Zhang
- College of Light Industry, Textile and Food Engineering, Sichuan University
- School of Liquor-Making Engineering, Sichuan University Jinjiang College
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28
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Liang H, Zhang A, Wu Z, Cheng S, Yu W, Zhang W. Microbial Community Characteristics in Industrial Matured Chinese paocai, a Fermented Vegetable Food, from Different Factories. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2016. [DOI: 10.3136/fstr.22.595] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Huipeng Liang
- College of Light Industry, Textile and Food Engineering, Sichuan University
| | - An Zhang
- College of Light Industry, Textile and Food Engineering, Sichuan University
| | - Zhengyun Wu
- College of Light Industry, Textile and Food Engineering, Sichuan University
| | - Shupin Cheng
- College of Light Industry, Textile and Food Engineering, Sichuan University
| | - Wenping Yu
- College of Light Industry, Textile and Food Engineering, Sichuan University
| | - Wenxue Zhang
- College of Light Industry, Textile and Food Engineering, Sichuan University
- School of Liquor-Making Engineering, Sichuan University Jinjiang College
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29
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Xie J, Yu Q, Nie S, Fan S, Xiong T, Xie M. Effects of Lactobacillus plantarum NCU116 on Intestine Mucosal Immunity in Immunosuppressed Mice. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:10914-10920. [PMID: 26651209 DOI: 10.1021/acs.jafc.5b04757] [Citation(s) in RCA: 49] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
The effects of Lactobacillus plantarum (L. plantarum) NCU116 isolated from pickled vegetables on intestine mucosal immunity in cyclophosphamide treated mice were investigated. Animals were divided into six groups: normal group (NIM), immunosuppression group (IM), immunosuppression plus L. plantarum NCU116 groups with three different doses (NCU-H, NCU-M, and NCU-L), and plus Bifidobacterium BB12 as positive control group (BB12). Results showed that the thymus indexes of the four treatment groups were significantly higher than that of the IM group (2.02 ± 0.16) (p < 0.05) and close to the index of the NIM group (2.61 ± 0.37) at 10 days. The level of immune factor IL-2 notably increased (IM, 121 ± 9.0) (p < 0.05) and was close to 65% of NIM group's level (230 ± 10.7). The levels of other immune factors (IFN-γ, IL-10, IL-12p70, and sIgA), the gene expression levels of IL-2 and IFN-γ, and the number of IgA-secreting cells showed similar patterns (p < 0.05). However, the level of immune factor IL-4 remarkably decreased (IM, 128 ± 10.2) (p < 0.05) and was only approximately 50% of the NIM group (154 ± 18.2). The levels of other immune factors (IL-6 and IgE) and the gene expression level of IL-6 at 10 days exhibited similar changes (p < 0.05) but showed a slight recovery at 20 days, accompanied by the altered protein expression levels of T-bet and GATA-3 in the small intestine. These findings suggest that L. plantarum NCU116 enhanced the immunity of the small intestine in the immunosuppressed mice.
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Affiliation(s)
- Junhua Xie
- State Key Laboratory of Food Science and Technology, Nanchang University , 235 Nanjing East Road, Nanchang 330047, China
| | - Qiang Yu
- State Key Laboratory of Food Science and Technology, Nanchang University , 235 Nanjing East Road, Nanchang 330047, China
| | - Shaoping Nie
- State Key Laboratory of Food Science and Technology, Nanchang University , 235 Nanjing East Road, Nanchang 330047, China
| | - Songtao Fan
- State Key Laboratory of Food Science and Technology, Nanchang University , 235 Nanjing East Road, Nanchang 330047, China
| | - Tao Xiong
- State Key Laboratory of Food Science and Technology, Nanchang University , 235 Nanjing East Road, Nanchang 330047, China
| | - Mingyong Xie
- State Key Laboratory of Food Science and Technology, Nanchang University , 235 Nanjing East Road, Nanchang 330047, China
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30
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Li C, Nie SP, Zhu KX, Ding Q, Li C, Xiong T, Xie MY. Lactobacillus plantarum NCU116 improves liver function, oxidative stress and lipid metabolism in rats with high fat diet induced non-alcoholic fatty liver disease. Food Funct 2015; 5:3216-23. [PMID: 25317840 DOI: 10.1039/c4fo00549j] [Citation(s) in RCA: 83] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Abstract
The effect of Lactobacillus plantarum NCU116 on liver function, oxidative stress and lipid metabolism in rats with high fat diet induced non-alcoholic fatty liver disease (NAFLD) was studied. The rats were divided into four groups: the normal diet (ND) group; the high fat diet (HFD) group; and HFD plus L. plantarum NCU116 as two doses (NCU116-L, 10(8) CFU mL(-1); NCU116-H, 10(9) CFU mL(-1)) groups. Treatment of L. plantarum NCU116 for 5 weeks was found to restore liver function and oxidative stress in rats with NAFLD, and decrease the levels of fat accumulation in the liver. In addition, the bacterium significantly reduced endotoxin and proinflammatory cytokines, and regulated bacterial flora in the colon and the expression of lipid metabolism in the liver. These results suggest that possible underlying mechanisms for the beneficial effect of L. plantarum NCU116 on NAFLD may include two pathways of downregulating lipogenesis and upregulating lipolysis and fatty acid oxidation related gene expression.
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Affiliation(s)
- Chuan Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
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31
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Li C, Nie SP, Zhu KX, Xiong T, Li C, Gong J, Xie MY. Effect ofLactobacillus plantarumNCU116 on loperamide-induced constipation in mice. Int J Food Sci Nutr 2015; 66:533-8. [DOI: 10.3109/09637486.2015.1024204] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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32
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Li C, Ding Q, Nie SP, Zhang YS, Xiong T, Xie MY. Carrot juice fermented with Lactobacillus plantarum NCU116 ameliorates type 2 diabetes in rats. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:11884-11891. [PMID: 25341087 DOI: 10.1021/jf503681r] [Citation(s) in RCA: 92] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
The effect of carrot juice fermented with Lactobacillus plantarum NCU116 on high-fat and low-dose streptozotocin (STZ)-induced type 2 diabetes in rats was studied. Rats were randomly divided into five groups: non-diabetes mellitus (NDM), untreated diabetes mellitus (DM), DM plus L. plantarum NCU116 (NCU), DM plus fermented carrot juice with L. plantarum NCU116 (FCJ), and DM plus non-fermented carrot juice (NFCJ). Treatments of NCU and FCJ for 5 weeks were found to favorably regulate blood glucose, hormones, and lipid metabolism in the diabetic rats, accompanied by an increase in short-chain fatty acid (SCFA) in the colon. In addition, NCU and FCJ had restored the antioxidant capacity and morphology of the pancreas and kidney and upregulated mRNA of low-density lipoprotein (LDL) receptor, cholesterol 7α-hydroxylase (CYP7A1), glucose transporter-4 (GLUT-4), peroxisome proliferator-activated receptor-α (PPAR-α), and peroxisome proliferator-activated receptor-γ (PPAR-γ). These results have for the first time demonstrated that L. plantarum NCU116 and the fermented carrot juice had the potential ability to ameliorate type 2 diabetes in rats.
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Affiliation(s)
- Chuan Li
- State Key Laboratory of Food Science and Technology, Nanchang University , 235 Nanjing East Road, Nanchang, Jiangxi 330047, People's Republic of China
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33
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In vitro screening of selected probiotic properties of Lactobacillus strains isolated from traditional fermented cabbage and cucumber. Curr Microbiol 2014; 70:183-94. [PMID: 25270682 DOI: 10.1007/s00284-014-0699-0] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2014] [Accepted: 08/13/2014] [Indexed: 10/24/2022]
Abstract
Most important during probiotic selection are gastric acid and bile tolerance, the adhesion to the luminal epithelium to colonize the lower gastrointestinal tract of a human and safety for human consumption. The aim of this study was to evaluate the selected probiotic in vitro properties of Lactobacillus spp. Strains isolated from traditional fermented food. A total 38 strains were isolated from the pickled samples and 14 were identified as Lactobacillus spp. The survival of almost all strains after incubation at pH 2.5 did not change markedly, and remained at above 90 % (10(9) CFU/mL). The strains also exhibited a high survival rate at pH 3.5 (>90 %), whereas pH 1.5 all were died. Just four strains could survive 90 min. at pH 1.5 (<39 %). The incubation with 0.2 % bile salt solution resulted in a survival rates of 81-94 % after 24 h, whereas after incubation in 2 and 4 % bile salt solution it was 59-94 %. All tested strains showed very good and good resistance to 0.4 % phenol addition, however only Lb. johnsonii K4 was able to multiply. The hydrophobic nature of the cell surface of the tested strains was moderated recording hydrophobicity of Lb. johnsonii K4 and Lb. rhamnosus K3 above 60 %. Safety evaluation excluded four of tested strains as candidate probiotics, according to antibiotic resistance patterns and certain metabolic activities. On the basis on the results 10 of the selected Lactobacillus strains are safe and can survive under gastrointestinal conditions, which requires them to future in vitro and in vivo probiotic studies.
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34
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Cheng X, Dong Y, Su P, Xiao X. Improvement of the fermentative activity of lactic acid bacteria starter culture by the addition of Mn²⁺. Appl Biochem Biotechnol 2014; 174:1752-60. [PMID: 25146195 DOI: 10.1007/s12010-014-1156-z] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2014] [Accepted: 08/15/2014] [Indexed: 11/26/2022]
Abstract
Production of lactic acid bacteria (LAB) starter with raw material has received much scientific investigation, but little information is available on the influences of some trace elements on the growth and fermentative activity of LAB. Based on this fact, this paper aimed to investigate the effects of Mn(2+) on the performance of Lactobacillus plantarum CX-15 starter with Jerusalem artichoke (JA) as the main medium substrate. The results showed that Mn(2+) addition had a significant beneficial affect on the fermentative activity of L. plantarum CX-15 starter. In contrast, the lack of Mn(2+) would cause the subsequent fermentation significantly slower, whether the cell density in starter culture was higher or lower. The possible mechanism of these phenomenons was further elucidated by the time course analysis of the specific activities of metabolism key enzymes during the culture processes of L. plantarum CX-15 starter. Compared to the fermentation processes without Mn(2+) addition, it was found that Mn(2+) addition would enhance the lactate dehydrogenase (LDH) activity but reduce the activities of pyruvate dehydrogenase (PDH) and ATPase activity. Therefore, it could be concluded that the improvement of L. plantarum starter fermentative activity was probably a consequence of Mn(2+) acting as "metabolic switch," which regulated the metabolic flux from pyruvic acid to lactic acid and other metabolism pathway.
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Affiliation(s)
- Xin Cheng
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China
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35
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Cholesterol-lowering effect of Lactobacillus plantarum NCU116 in a hyperlipidaemic rat model. J Funct Foods 2014. [DOI: 10.1016/j.jff.2014.03.031] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022] Open
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36
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Rao Y, Chang W, Xiang W, Li M, Che Z, Tang J. Screening and Performance of L
actobacillus plantarum
E11 with Bacteriocin-Like Substance Secretion as Fermentation Starter of Sichuan Pickle. J Food Saf 2013. [DOI: 10.1111/jfs.12075] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Affiliation(s)
- Yu Rao
- School of Bioengineering; Xihua University; Chengdu China
| | - Wei Chang
- School of Bioengineering; Xihua University; Chengdu China
| | - Wenliang Xiang
- School of Bioengineering; Xihua University; Chengdu China
| | - Mingyuan Li
- School of Bioengineering; Xihua University; Chengdu China
| | - Zhenming Che
- School of Bioengineering; Xihua University; Chengdu China
| | - Jie Tang
- School of Bioengineering; Xihua University; Chengdu China
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