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Influence of encapsulated Lactobacillus plantarum and eugenol on the physicochemical properties and microbial community of fresh-cut apples. Food Chem X 2023; 17:100563. [PMID: 36845503 PMCID: PMC9943851 DOI: 10.1016/j.fochx.2023.100563] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 12/08/2022] [Accepted: 01/05/2023] [Indexed: 01/09/2023] Open
Abstract
This study aimed to evaluate the application of encapsulated L. plantarum and eugenol as potential biocontrol agents in sliced apples. The combined encapsulated L. plantarum and eugenol treatment was more effective than separate encapsulated L. plantarum and eugenol treatments, with regards to browning inhibition and consumers panel test. The application of encapsulated L. plantarum and eugenol reduced the decline of the physicochemical qualities of the samples, and improved the ability of antioxidant enzymes to scavenge reactive oxygen species. Furthermore, reductions in the growth of L. plantarum of only 1.72 log CFU/g were observed after 15 days of storage at 4 °C for samples treated with encapsulated L. plantarum and eugenol. Results suggest the combined encapsulated L. plantarum and eugenol appears to be a promising method to protect fresh-cut apples from food-borne pathogens while maintaining the visual appearance.
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Guo X, Wang J, Niu R, Li R, Wang J, Fan X, Wang X, Sun Z. Effects of apple juice fermented with Lactobacillus plantarum CICC21809 on antibiotic-associated diarrhea of mice. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.105334] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
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3
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Peng X, Ed-Dra A, Yue M. Whole genome sequencing for the risk assessment of probiotic lactic acid bacteria. Crit Rev Food Sci Nutr 2022; 63:11244-11262. [PMID: 35694810 DOI: 10.1080/10408398.2022.2087174] [Citation(s) in RCA: 24] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Probiotic bacteria exhibit beneficial effects on human and/or animal health, and have been widely used in foods and fermented products for decades. Most probiotics consist of lactic acid bacteria (LAB), which are used in the production of various food products but have also been shown to have the ability to prevent certain diseases. With the expansion of applications for probiotic LAB, there is an increasing concern with regard to safety, as cases with adverse effects, i.e., severe infections, transfer of antimicrobial resistance genes, etc., can occur. Currently, in vitro assays remain the primary way to assess the properties of LAB. However, such methodologies are not meeting the needs of strain risk assessment on a high-throughput scale, in the context of the evolving concept of food safety. Analyzing the complete genetic information, including potential virulence genes and other determinants with a negative impact on health, allows for assessing the safe use of the product, for which whole-genome sequencing (WGS) of individual LAB strains can be employed. Genomic data can also be used to understand subtle differences in the strain level important for beneficial effects, or protect patents. Here, we propose that WGS-based bioinformatics analyses are an ideal and cost-effective approach for the initial in silico microbial risk evaluation, while the technique may also increase our understanding of LAB strains for food safety and probiotic property evaluation.
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Affiliation(s)
- Xianqi Peng
- Department of Veterinary Medicine & Institute of Preventive Veterinary Sciences, College of Animal Sciences, Zhejiang University, Hangzhou, China
| | | | - Min Yue
- Department of Veterinary Medicine & Institute of Preventive Veterinary Sciences, College of Animal Sciences, Zhejiang University, Hangzhou, China
- Hainan Institute of Zhejiang University, Sanya, China
- State Key Laboratory for Diagnosis and Treatment of Infectious Diseases, National Clinical Research Center for Infectious Diseases, National Medical Center for Infectious Diseases, The First Affiliated Hospital, College of Medicine, Zhejiang University, Hangzhou, China
- Zhejiang Provincial Key Laboratory of Preventive Veterinary Medicine, Hangzhou, China
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4
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Afshari A, Hashemi M, Tavassoli M, Eraghi V, Noori SMA. Probiotic bacteria from 10 different traditional Iranian cheeses: Isolation, characterization, and investigation of probiotic potential. Food Sci Nutr 2022; 10:2009-2020. [PMID: 35702287 PMCID: PMC9179165 DOI: 10.1002/fsn3.2817] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Revised: 02/16/2022] [Accepted: 02/18/2022] [Indexed: 12/12/2022] Open
Abstract
In this study, 10 different traditional Iranian cheeses, which are still consumed by people in rural areas of Iran, were examined to isolate new strains of probiotic bacteria. Isolated bacteria were identified by 16s rRNA gene amplification and subjected to series of in vitro tests to find out their probiotic potential. A total of 2345 colonies were collected and 465 of them were confirmed as lactic acid bacteria (LAB), of which Lactiplantibacillus plantarum, Lactobacillus bulgaricus, and Lacticaseibacillus casei were the top three isolated bacteria. Among the different species of LAB isolated in this study, Lactip. plantarum was the most isolated species, and seven isolates had the significant criteria for being a probiotic strain than other isolates indicating the most adaptable properties of this species. Lactiplantibacillus plantarum was the most resistant bacteria in the bile resistance test and was also the most durable bacteria in gastrointestinal conditions, for example, acidic environment (pH = 2.5) and trypsin. In contrast, Lacticaseibacillus casei was the most susceptible bacterial strain. Lactobacillus rhamnosus showed the most antibacterial effect against Staphylococcus aureus, Escherichia coli, and Pseudomonas aeruginosa. This study showed that probiotic strains isolated from local cheeses could be considered as suitable biopreservatives and used as specific starter cultures for the production of functional cheeses.
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Affiliation(s)
- Asma Afshari
- Department of Nutrition Faculty of Medicine Mashhad University of Medical Sciences Mashhad Iran
| | - Mohammad Hashemi
- Department of Nutrition Faculty of Medicine Mashhad University of Medical Sciences Mashhad Iran
| | - Milad Tavassoli
- Student Research Committee Department of Food Sciences and Technology Faculty of Nutrition and Food Sciences Tabriz University of Medical Sciences Tabriz Iran
| | - Vida Eraghi
- Department of Biotechnology Sabzevar Branch Islamic Azad University Sabzevar Iran
| | - Seyyed Mohammad Ali Noori
- Nutrition and Metabolic Diseases Research Center Clinical Sciences Research Institute Ahvaz Jundishapur University of Medical Sciences Ahvaz Iran.,Department of Nutrition School of Allied Medical Sciences Ahvaz Jundishapur University of Medical Sciences Ahvaz Iran
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Chen AJ, Luo W, Peng YT, Niu KL, Liu XY, Shen GH, Zhang ZQ, Wan H, Luo QY, Li SS. Quality and microbial flora changes of radish paocai during multiple fermentation rounds. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.106733] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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6
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McGARVEY JA, Tran TD, Hnasko R, Gorski L. Use of Phyllosphere-Associated Lactic Acid Bacteria as Biocontrol Agents To Reduce Salmonella enterica Serovar Poona Growth on Cantaloupe Melons. J Food Prot 2019; 82:2148-2153. [PMID: 31742440 DOI: 10.4315/0362-028x.jfp-19-246] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Foodborne illness associated with fresh, ready-to-eat produce continues to be a significant challenge to public health. In this study, we created a phyllosphere-associated lactic acid bacteria (PLAB) library and screened it via a high-throughput in vitro fluorescent assay to identify bacteria capable of inhibiting the growth of the pathogenic bacterium Salmonella enterica. One isolate, 14B4, inhibited the growth of S. enterica by >45-fold in vitro; it was able to grow and persist on the surfaces of cantaloupe melons at both ambient (25°C) and refrigerator (5°C) temperatures. Isolate 14B4 inhibited the growth of S. enterica on the surfaces of cantaloupes by >3 log when incubated at 25°C for 24 h and by >4 log when the cantaloupes were stored at 5°C for 3 days and the temperature was shifted to 25°C for 2 days. Genomic DNA sequence analysis of isolate 14B4 revealed that it was Lactococcus lactis and that it did not contain any known antibiotic biosynthesis gene clusters, antibiotic resistance genes, or genes encoding any known virulence factors. Organic acid analysis revealed that L. lactis produces substantial amounts of lactic acid, which is likely the inhibitory substance that reduced the growth of Salmonella on the cantaloupes.
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Affiliation(s)
- Jeffery A McGARVEY
- Foodborne Toxin Detection and Prevention Research Unit (ORCID: https://orcid.org/0000-0001-6877-924X [J.A.M.])
| | - Thao D Tran
- Produce Safety and Microbiology Research Unit, U.S. Department of Agriculture, Agricultural Research Service, 800 Buchanan Street, Albany, California 94710
| | - Robert Hnasko
- Department of Fish, Wildlife, and Conservation Biology, University of California, Davis, California 95616, USA
| | - Lisa Gorski
- Department of Fish, Wildlife, and Conservation Biology, University of California, Davis, California 95616, USA
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Chen A, Luo W, Niu K, Peng Y, Liu X, Shen G, Zhang Z, Wan H, Luo Q, Li S. Research on the relationship between sensory profile and physicochemical properties of paocai, a Chinese fermented vegetable. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14237] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- An‐jun Chen
- College of Food Science Sichuan Agricultural University Ya’an China
| | - Wei Luo
- College of Food Science Southwest University Chongqing China
| | - Kai‐li Niu
- Grain and Oil Quality Monitoring Station of Guangyuan City Guangyuan China
| | - Yi‐tao Peng
- College of Food Science Sichuan Agricultural University Ya’an China
| | - Xing‐yan Liu
- College of Food Science Sichuan Agricultural University Ya’an China
| | - Guang‐hui Shen
- College of Food Science Sichuan Agricultural University Ya’an China
| | - Zhi‐qing Zhang
- College of Food Science Sichuan Agricultural University Ya’an China
| | - Hu Wan
- Sichuan Liji Pickles & Flavouring Co., Ltd Meishan China
| | - Qing‐ying Luo
- College of Food Science Sichuan Agricultural University Ya’an China
| | - Shan‐shan Li
- College of Food Science Sichuan Agricultural University Ya’an China
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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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Park MS, Song NE, Baik SH, Pae HO, Park SH. Oral administration of lactobacilli isolated from Jeotgal, a salted fermented seafood, inhibits the development of 2,4-dinitrofluorobenzene-induced atopic dermatitis in mice. Exp Ther Med 2017; 14:635-641. [PMID: 28672978 PMCID: PMC5488544 DOI: 10.3892/etm.2017.4536] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2016] [Accepted: 03/03/2017] [Indexed: 12/28/2022] Open
Abstract
Certain strains of lactobacilli have been reported to exert favorable effects on atopic dermatitis (AD). Jeotgal, a traditional Korean food, is a salted fermented seafood known to harbor many lactic acid bacteria. In the present study, two novel lactobacillus strains were isolated from Jeotgal, and their anti-AD effects were investigated. Lactobacilli isolated from Jeotgal were identified, according to conjugated linoleic acid-producing activity, as Lactobacillus plantarum (JBCC105645 and JBCC105683). AD-like skin lesions were induced in BALB/c mice using dinitrofluorobenzene (DNFB). Ear swelling, histological analysis and serum immunoglobulin E (IgE) levels in mice were evaluated to investigate the anti-AD effects of lactobacilli. Cytokine production of ex vivo cluster of differentiation (CD)4+ T cells, and interleukin (IL)-12 production of in vitro macrophages were also evaluated to establish a putative mechanism of the action of lactobacilli. Administration of JBCC105645 or JBCC105683 suppressed ear swelling and serum IgE levels in DNFB-treated mice (P<0.05). Notably, JBCC105645 was more effective than JBCC105683 (P<0.05). Treatment with the lactobacilli also induced a significant decrease in IL-4 production with concomitant increase in interferon (IFN)-γ production in DNFB-exposed CD4+ T cells, and an increase in IL-12 production in macrophages (P<0.05). Taken together, the lactobacilli isolated from Jeotgal may suppress the development of AD-like skin inflammation in mice by modulating IL-4 and IFN-γ production in CD4+ T cells, presumably via enhancing IL-12 production by macrophages.
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Affiliation(s)
- Mi-Sung Park
- Institute for Metabolic Disease, Wonkwang University, Iksan, Jeollabuk 570-749, Republic of Korea
| | - Nho-Eul Song
- Department of Food Science and Human Nutrition, and Fermented Food Research Center, Chonbuk National University, Jeonju, Jeollabuk 561-756, Republic of Korea
| | - Sang-Ho Baik
- Department of Food Science and Human Nutrition, and Fermented Food Research Center, Chonbuk National University, Jeonju, Jeollabuk 561-756, Republic of Korea
| | - Hyun-Ock Pae
- Department of Microbiology and Immunology, Wonkwang University School of Medicine, Iksan, Jeollabuk 570-749, Republic of Korea
| | - Seong Hoon Park
- Institute for Metabolic Disease, Wonkwang University, Iksan, Jeollabuk 570-749, Republic of Korea
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10
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Recent developments in novel shelf life extension technologies of fresh-cut fruits and vegetables. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.03.005] [Citation(s) in RCA: 222] [Impact Index Per Article: 31.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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11
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Chen AJ, Luo W, Luo YB, Zhu BZ. Combined treatment of ultraviolet-C and L. plantarum
on Salmonella enteritidis
and quality control of fresh-cut apple. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13349] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- An-Jun Chen
- Department of Food Science and Nutritional Engineering, China Agricultural University; Beijing 100083 China
- Department of Food Science, Sichuan Agricultural University; Ya'an 625014 China
| | - Wei Luo
- Department of Food Science, Sichuan Agricultural University; Ya'an 625014 China
| | - Yun-Bo Luo
- Department of Food Science and Nutritional Engineering, China Agricultural University; Beijing 100083 China
| | - Ben-Zhong Zhu
- Department of Food Science and Nutritional Engineering, China Agricultural University; Beijing 100083 China
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Lyu C, Hu S, Huang J, Luo M, Lu T, Mei L, Yao S. Contribution of the activated catalase to oxidative stress resistance and γ-aminobutyric acid production in Lactobacillus brevis. Int J Food Microbiol 2016; 238:302-310. [DOI: 10.1016/j.ijfoodmicro.2016.09.023] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2016] [Revised: 08/01/2016] [Accepted: 09/24/2016] [Indexed: 10/20/2022]
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13
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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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