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Arias R, Alba C, Calzada J, Jiménez L, Fernández L, Ávila M, Roman M, Roman J, Rodríguez JM, Garde S. Application of Ligilactobacillus salivarius SP36, a Strain Isolated from an Old Cheese Seal, as an Adjunct Culture in Cheesemaking. Foods 2024; 13:2296. [PMID: 39063379 PMCID: PMC11276500 DOI: 10.3390/foods13142296] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2024] [Revised: 07/09/2024] [Accepted: 07/19/2024] [Indexed: 07/28/2024] Open
Abstract
Adjunct cultures originating from artisanal cheese environments may play an important role in recreating and developing traditional cheese flavours, thanks to their enzymatic activities, involved in different metabolic pathways that occur during cheese ripening. In this work, Ligilactobacillus salivarius SP36, a strain isolated from an old cheese seal, was added as an adjunct culture to the cheese's raw milk, and its effect on the microbiological, physical-chemical and sensory characteristics of the cheese was studied. The use of L. salivarius SP36 in cheese manufacturing had no significant (p > 0.05) effect on the cheese microbiota, gross composition (fat percentage, protein, total solids, moisture and NaCl concentration), colour or texture of the cheese. However, L. salivarius SP36 increased (p < 0.01) the formation of 25 volatile compounds, including 10 esters, 1 aldehyde, 8 alcohols and 6 carboxylic acids. In addition, cheeses made with L. salivarius SP36 received higher scores (p < 0.01) for aroma intensity and quality than control cheeses. L. salivarius SP36 proved to be a good candidate as an adjunct culture for cheesemaking, since it improved the cheese flavour by making it more intense and recovering typical sensorial notes of traditional cheeses.
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Affiliation(s)
- Ramón Arias
- Centro Regional de Selección y Reproducción Animal (CERSYRA), Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de la Junta de Comunidades de Castilla-La Mancha (IRIAF), CERSYRA Valdepeñas, 13300 Ciudad Real, Spain;
| | - Claudio Alba
- Department of Nutrition and Food Science, Complutense University of Madrid, 28040 Madrid, Spain; (C.A.); (J.M.R.)
| | - Javier Calzada
- Departamento de Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA-CSIC), Carretera de La Coruña km 7, 28040 Madrid, Spain; (J.C.); (M.Á.)
| | - Lorena Jiménez
- Centro Regional de Selección y Reproducción Animal (CERSYRA), Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de la Junta de Comunidades de Castilla-La Mancha (IRIAF), CERSYRA Valdepeñas, 13300 Ciudad Real, Spain;
| | - Leónides Fernández
- Department of Galenic Pharmacy and Food Technology, Complutense University of Madrid, 28040 Madrid, Spain;
| | - Marta Ávila
- Departamento de Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA-CSIC), Carretera de La Coruña km 7, 28040 Madrid, Spain; (J.C.); (M.Á.)
| | - Mario Roman
- QUALIAM s.l., Velazquez 119, 28003 Madrid, Spain; (M.R.); (J.R.)
| | - Juan Roman
- QUALIAM s.l., Velazquez 119, 28003 Madrid, Spain; (M.R.); (J.R.)
| | - Juan M. Rodríguez
- Department of Nutrition and Food Science, Complutense University of Madrid, 28040 Madrid, Spain; (C.A.); (J.M.R.)
| | - Sonia Garde
- Departamento de Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA-CSIC), Carretera de La Coruña km 7, 28040 Madrid, Spain; (J.C.); (M.Á.)
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Shehata MG, Alsulami T, El-Aziz NMA, Abd-Rabou HS, El Sohaimy SA, Darwish AMG, Hoppe K, Ali HS, Badr AN. Biopreservative and Anti-Mycotoxigenic Potentials of Lactobacillus paracasei MG847589 and Its Bacteriocin in Soft White Cheese. Toxins (Basel) 2024; 16:93. [PMID: 38393172 PMCID: PMC10891891 DOI: 10.3390/toxins16020093] [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: 08/18/2023] [Revised: 10/21/2023] [Accepted: 10/24/2023] [Indexed: 02/25/2024] Open
Abstract
Probiotics and their bacteriocins have increasingly attracted interest for their use as safe food preservatives. This study aimed to produce soft white cheese fortified with Lacticaseibacillus MG847589 (Lb. paracasei MG847589) and/or its bacteriocin; cheese with Lacticaseibacillus (CP), cheese with bacteriocin (CB), and cheese with both Lacticaseibacillus and bacteriocin (CPB) were compared to control cheese (CS) to evaluate their biopreservative and anti-mycotoxigenic potentials for prolonged shelf life and safe food applications. The effects of these fortifications on physiochemical, microbial, texture, microstructure, and sensory properties were studied. Fortification with Lacticaseibacillus (CP) increased acidity (0.61%) and microbial counts, which may make the microstructure porous, while CPB showed intact microstructure. The CPB showed the highest hardness value (3988.03 g), while the lowest was observed with CB (2525.73 g). Consequently, the sensory assessment reflected the panelists' preference for CPB, which gained higher scores than the control (CS). Fortification with Lb. paracasei MG847589 and bacteriocin (CPB) showed inhibition effects against S. aureus from 6.52 log10 CFU/g at time zero to 2.10 log10 CFU/g at the end of storage, A. parasiticus (from 5.06 to 3.03 log10 CFU/g), and P. chrysogenum counts (from 5.11 to 2.86 log10 CFU/g). Additionally, CPB showed an anti-mycotoxigenic effect against aflatoxins AFB1 and AFM1, causing them to be decreased (69.63 ± 0.44% and 71.38 ± 0.75%, respectively). These potentials can extend shelf life and pave the way for more suggested food applications of safe food production by fortification with both Lb. paracasei MG847589 and its bacteriocin as biopreservatives and anti-mycotoxigenic.
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Affiliation(s)
- Mohamed G. Shehata
- Department of Food Technology, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications (SRTA-City), New Borg El-Arab 21934, Egypt; (M.G.S.); (N.M.A.E.-A.); (S.A.E.S.)
- Food Research Section, R&D Division, Abu Dhabi Agriculture and Food Safety Authority (ADAFSA), Abu Dhabi 20602, United Arab Emirates
| | - Tawfiq Alsulami
- Food Science & Nutrition Department, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia;
| | - Nourhan M. Abd El-Aziz
- Department of Food Technology, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications (SRTA-City), New Borg El-Arab 21934, Egypt; (M.G.S.); (N.M.A.E.-A.); (S.A.E.S.)
| | - Hagar S. Abd-Rabou
- Department of Food Technology, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications (SRTA-City), New Borg El-Arab 21934, Egypt; (M.G.S.); (N.M.A.E.-A.); (S.A.E.S.)
| | - Sobhy A. El Sohaimy
- Department of Food Technology, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications (SRTA-City), New Borg El-Arab 21934, Egypt; (M.G.S.); (N.M.A.E.-A.); (S.A.E.S.)
- Department of Technology and Organization of Public Catering, Institute of Sport, Tourism, and Service, South Ural State University, 454080 Chelyabinsk, Russia
| | - Amira M. G. Darwish
- Department of Food Technology, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications (SRTA-City), New Borg El-Arab 21934, Egypt; (M.G.S.); (N.M.A.E.-A.); (S.A.E.S.)
| | - Karolina Hoppe
- Chemistry Department, Poznan University of Life Science, ul. Wojska Polskiego 75, 60-625 Poznan, Poland;
| | - Hatem S. Ali
- Food Technology Department, National Research Centre, Cairo 12622, Egypt;
| | - Ahmed Noah Badr
- Food Toxicology and Contaminants Department, National Research Centre, Cairo 12622, Egypt
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Parlindungan E, Jones OAH. Using metabolomics to understand stress responses in Lactic Acid Bacteria and their applications in the food industry. Metabolomics 2023; 19:99. [PMID: 37999908 DOI: 10.1007/s11306-023-02062-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 08/04/2023] [Accepted: 11/07/2023] [Indexed: 11/25/2023]
Abstract
BACKGROUND Lactic Acid Bacteria (LAB) are commonly used as starter cultures, probiotics, to produce lactic acid and other useful compounds, and even as natural preservatives. For use in any food product however, LAB need to survive the various stresses they encounter in the environment and during processing. Understanding these mechanisms may enable direction of LAB biochemistry with potential beneficial impact for the food industry. AIM OF REVIEW To give an overview of the use of LAB in the food industry and then generate a deeper biochemical understanding of LAB stress response mechanisms via metabolomics, and methods of screening for robust strains of LAB. KEY SCIENTIFIC CONCEPTS OF REVIEW Uses of LAB in food products were assessed and factors which contribute to survival and tolerance in LAB investigated. Changes in the metabolic profiles of LAB exposed to stress were found to be associated with carbohydrates, amino acids and fatty acid levels and these changes were proposed to be a result of the bacteria trying to maintain cellular homeostasis in response to external conditions and minimise cellular damage from reactive oxygen species. This correlates with morphological analysis which shows that LAB can undergo cell elongation and shortening, as well as thinning and thickening of cell membranes, when exposed to stress. It is proposed that these innate strategies can be utilised to minimise negative effects caused by stress through selection of intrinsically robust strains, genetic modification and/or prior exposure to sublethal stress. This work demonstrates the utility of metabolomics to the food industry.
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Affiliation(s)
- Elvina Parlindungan
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research, 31 Biopolis Way, Singapore, 138669, Singapore
| | - Oliver A H Jones
- School of Science, Australian Centre for Research On Separation Science (ACROSS), RMIT University, PO Box 71, Bundoora, VIC, 3083, Australia.
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Soto LP, Sirini NE, Frizzo LS, Zbrun MV, Zimmermann JA, Ruiz MJ, Rosmini MR, Sequeira GJ, Miotti C, Signorini ML. Lactic acid bacteria viability in different refrigerated food matrices: a systematic review and Meta‑analysis. Crit Rev Food Sci Nutr 2023; 63:12178-12206. [PMID: 35848093 DOI: 10.1080/10408398.2022.2099807] [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: 11/03/2022]
Abstract
The aim of this systematic review and meta-analysis was to determine which variables affect the viability of lactic acid bacteria (LAB) added to different types of refrigerated foods during the first 28 days. Scopus, ScienceDirect, PubMed and Cochrane Central Register of Reviews databases were searched from 1997 to April 2022. A total of 278 studies, which showed randomized and controlled experiments published in peer reviewed journals, were included. The viability of LAB in different moments during the storage process was synthesized as mean point estimate (MPE) via random-effects meta-analyses and the effect of multiple factors on the LAB´s viability was evaluated by multiple meta-regression. The meta-analysis showed that the decrease in LAB viability will be more abrupt the greater the initial dose. The physical structure of food may influence bacterial viability. Fruit was the type of product that most quickly lost viability. Co-culture of two or more species did not affect viability. Preservation methods had an unfavorable effect and prebiotics had a beneficial effect on bacterial viability. Viability was genus dependent. The data obtained in this study provide an overview of the factors to be taken into account for the design of new foods.
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Affiliation(s)
- Lorena P Soto
- Laboratory of Food Analysis, 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 Littoral, Esperanza, Province of Santa Fe, Argentina
| | - Noelí E Sirini
- Laboratory of Food Analysis, 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
| | - Laureano S Frizzo
- Laboratory of Food Analysis, 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 Littoral, Esperanza, Province of Santa Fe, Argentina
| | - María V Zbrun
- Department of Public Health, Faculty of Veterinary Science, National University of the Littoral, Esperanza, Province of Santa Fe, Argentina
- Dairy Chain Research Institute, EEA Rafaela, Rafaela, Province of Santa Fe, Argentina
| | - Jorge A Zimmermann
- Laboratory of Food Analysis, 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
| | - María J Ruiz
- Laboratory of Food Analysis, 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
| | - Marcelo R Rosmini
- Department of Public Health, Faculty of Veterinary Science, National University of the Littoral, Esperanza, Province of Santa Fe, Argentina
| | - Gabriel J Sequeira
- Department of Public Health, Faculty of Veterinary Science, National University of the Littoral, Esperanza, Province of Santa Fe, Argentina
| | - Camila Miotti
- Dairy Chain Research Institute, EEA Rafaela, Rafaela, Province of Santa Fe, Argentina
| | - Marcelo L Signorini
- Department of Public Health, Faculty of Veterinary Science, National University of the Littoral, Esperanza, Province of Santa Fe, Argentina
- Dairy Chain Research Institute, EEA Rafaela, Rafaela, Province of Santa Fe, Argentina
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Shehata MG, Abd El-Aziz NM, Darwish AG, El-Sohaimy SA. Lacticaseibacillus paracasei KC39 Immobilized on Prebiotic Wheat Bran to Manufacture Functional Soft White Cheese. FERMENTATION-BASEL 2022; 8:496. [DOI: 10.3390/fermentation8100496] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
Abstract
In the current study, probiotic Lacticaseibacillus paracasei KC39 was immobilized on wheat bran as a carrier. The immobilized synbiotic biocatalyst was freeze-dried and used as an adjunct during the production of functional soft white cheese. Free freeze-dried Lc. paracasei cells as an adjunct and a control cheese with a commercial starter were used for comparison. In addition to a fiber content of 1.12%, the functional cheese made using the synbiotic biocatalyst showed higher cell viabilities in the gastric and intestinal phases as well as an enhanced microstructure and favorable sensory characteristics. The presented immobilization method could be applied to the production of soft cheese and other functional food products for the stabilized delivery of both probiotics and dietary fibers.
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Effects of the Autochthonous Probiotic Bacteria Lactobacillus plantarum B and Lactococcus lactis Subsp. lactis S1 on the Proteolysis of Croatian Cheese Ripened in a Lambskin Sack (Sir iz Mišine). FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8080382] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
This study aims to determine the effects of the autochthonous probiotic bacteria Lactobacillus plantarum B (currently Lactiplantibacillus plantarum) and Lactococcus lactis subsp. lactis S1 on proteolysis during the ripening of Sir iz mišine—a Croatian cheese which ripens in a lambskin sack. Sir iz mišine was produced in four different variants: (1) from raw milk without starter cultures, and from pasteurized milk with added (2) Lactococcus lactis ssp. lactis S1, (3) Lactobacillus plantarum B, or (4) a starter culture consisting of a mixture of Lactococcus lactis ssp. lactis S1 and Lactobacillus plantarum B (1:1). The addition of Lactobacillus plantarum B alone or in combination with Lactococcus lactis subsp. lactis S1 noticeably increased the alpha and beta indices because of the synergistic activity between the enzymes responsible for primary proteolysis and added autochthonous bacteria. Cheese produced from raw milk had the lowest (12.16%) content of WSN%TN. The highest WSN%TN content was found in cheese produced with combined probiotic bacteria (30.40%) and Lactococcus lactis ssp. lactis S1 (29.74%). Cheese with added combined probiotic bacteria had a noticeably higher content of TCA-SN%TN, indicating a synergistic performance among autochthonous probiotic bacteria. In conclusion, autochthonous probiotic bacteria, in addition to having a functional value, can improve the ripening properties of cheese.
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8
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Cordeiro BF, Alves JL, Belo GA, Oliveira ER, Braga MP, da Silva SH, Lemos L, Guimarães JT, Silva R, Rocha RS, Jan G, Le Loir Y, Silva MC, Freitas MQ, Esmerino EA, Gala-García A, Ferreira E, Faria AMC, Cruz AG, Azevedo V, do Carmo FLR. Therapeutic Effects of Probiotic Minas Frescal Cheese on the Attenuation of Ulcerative Colitis in a Murine Model. Front Microbiol 2021; 12:623920. [PMID: 33737918 PMCID: PMC7960676 DOI: 10.3389/fmicb.2021.623920] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2020] [Accepted: 01/18/2021] [Indexed: 01/14/2023] Open
Abstract
Inflammatory bowel diseases (IBDs) constitute disturbances of gastrointestinal tract that cause irreversible changes in the structure and function of tissues. Ulcerative colitis (UC), the most frequent IBD in the population, is characterized by prominent inflammation of the human colon. Functional foods containing probiotic bacteria have been studied as adjuvants to the treatment or prevention of IBDs. The selected probiotic strain Lactococcus lactis NCDO 2118 (L. lactis NCDO 2118) exhibits immunomodulatory effects, with promising results in UC mouse model induced by dextran sodium sulfate (DSS). Additionally, cheese is a dairy food that presents high nutritional value, besides being a good delivery system that can be used to improve survival and enhance the therapeutic effects of probiotic bacteria in the host. Therefore, this work investigated the probiotic therapeutic effects of an experimental Minas Frescal cheese containing L. lactis NCDO 2118 in DSS-induced colitis in mice. During colitis induction, mice that consumed the probiotic cheese exhibited reduced in the severity of colitis, with attenuated weight loss, lower disease activity index, limited shortening of the colon length, and reduced histopathological score. Moreover, probiotic cheese administration increased gene expression of tight junctions’ proteins zo-1, zo-2, ocln, and cln-1 in the colon and increase IL-10 release in the spleen and lymph nodes. In this way, this work demonstrates that consumption of probiotic Minas Frescal cheese, containing L. lactis NCDO 2118, prevents the inflammatory process during DSS-induced colitis in mice, opening perspectives for the development of new probiotic functional foods for personalized nutrition in the context of IBD.
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Affiliation(s)
- Bárbara F Cordeiro
- Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil
| | - Juliana L Alves
- Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil
| | - Giovanna A Belo
- Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil
| | - Emiliano R Oliveira
- Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil
| | - Marina P Braga
- Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil
| | - Sara H da Silva
- Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil
| | - Luisa Lemos
- Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil.,Department of Infectious Diseases, Harvard Medical School, Massachusetts General Hospital, Boston, MA, United States
| | - Jonas T Guimarães
- Faculdade de Medicina Veterinária, Universidade Federal Fluminense (UFF), Niterói, Brazil
| | - Ramon Silva
- Faculdade de Medicina Veterinária, Universidade Federal Fluminense (UFF), Niterói, Brazil.,Departamento de Alimentos, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Rio de Janeiro, Brazil
| | - Ramon S Rocha
- Faculdade de Medicina Veterinária, Universidade Federal Fluminense (UFF), Niterói, Brazil.,Departamento de Alimentos, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Rio de Janeiro, Brazil
| | - Gwénaël Jan
- INRAE, STLO, Institut Agro, Agrocampus Ouest, Rennes, France
| | - Yves Le Loir
- INRAE, STLO, Institut Agro, Agrocampus Ouest, Rennes, France
| | - Marcia Cristina Silva
- Departamento de Alimentos, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Rio de Janeiro, Brazil
| | - Mônica Q Freitas
- Faculdade de Medicina Veterinária, Universidade Federal Fluminense (UFF), Niterói, Brazil
| | - Erick A Esmerino
- Faculdade de Medicina Veterinária, Universidade Federal Fluminense (UFF), Niterói, Brazil
| | - Alfonso Gala-García
- Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil
| | - Enio Ferreira
- Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil
| | - Ana Maria C Faria
- Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil
| | - Adriano G Cruz
- Departamento de Alimentos, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Rio de Janeiro, Brazil
| | - Vasco Azevedo
- Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil
| | - Fillipe L R do Carmo
- Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil.,INRAE, STLO, Institut Agro, Agrocampus Ouest, Rennes, France
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Wang G, Zhai Z, Ren F, Li Z, Zhang B, Hao Y. Combined transcriptomic and proteomic analysis of the response to bile stress in a centenarian-originated probiotic Lactobacillus salivarius Ren. Food Res Int 2020; 137:109331. [PMID: 33233046 DOI: 10.1016/j.foodres.2020.109331] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2019] [Revised: 05/10/2020] [Accepted: 05/16/2020] [Indexed: 01/24/2023]
Abstract
Tolerance to bile stress is a crucial property for probiotics to survive in the gastrointestinal tract and exert their beneficial effects. In this work, transcriptomic analysis combined with two-dimensional electrophoresis revealed that the transcript levels of 129 genes and the abundance of 34 proteins were significantly changed in Lactobacillus salivarius Ren when exposed to 0.75 g/L ox-bile. Notably, carbohydrate metabolism shifted to the utilization of maltose and glycerol for energy production, suggesting that L. salivarius Ren expanded carbon sources profile for gut adaptation in response to bile. Moreover, the enzymes involved in cell surface charge modification and the cell envelope-located hemolysin-like protein were overproduced, which was supposed to hinder the penetration of bile. Then, the up-regulated ABC transporters could contribute to the extrusion of bile accumulated in the cytoplasm. Additionally, proteolytic system was activated to provide more amino acids for the synthesis and repair of proteins damaged by bile. Finally, γ-glutamylcysteine with antioxidant activity and oxidoreductases for redox homeostasis were increased to cope with the bile-induced oxidative stress. These findings provide new insights into the molecular mechanisms involved in bile stress response and adaptation in L. salivarius.
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Affiliation(s)
- Guohong Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
| | - Zhengyuan Zhai
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
| | - Fazheng Ren
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China; Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Municipality, Beijing, China
| | - Zaigui Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
| | - Bing Zhang
- Core Genomic Facility, Beijing Institute of Genomics, Chinese Academy of Sciences, Beijing 100101, China.
| | - Yanling Hao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China; Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Municipality, Beijing, China.
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Ma R, Wang B, Chua ET, Zhao X, Lu K, Ho SH, Shi X, Liu L, Xie Y, Lu Y, Chen J. Comprehensive Utilization of Marine Microalgae for Enhanced Co-Production of Multiple Compounds. Mar Drugs 2020; 18:md18090467. [PMID: 32948074 PMCID: PMC7551828 DOI: 10.3390/md18090467] [Citation(s) in RCA: 27] [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: 08/25/2020] [Revised: 09/11/2020] [Accepted: 09/14/2020] [Indexed: 12/15/2022] Open
Abstract
Marine microalgae are regarded as potential feedstock because of their multiple valuable compounds, including lipids, pigments, carbohydrates, and proteins. Some of these compounds exhibit attractive bioactivities, such as carotenoids, ω-3 polyunsaturated fatty acids, polysaccharides, and peptides. However, the production cost of bioactive compounds is quite high, due to the low contents in marine microalgae. Comprehensive utilization of marine microalgae for multiple compounds production instead of the sole product can be an efficient way to increase the economic feasibility of bioactive compounds production and improve the production efficiency. This paper discusses the metabolic network of marine microalgal compounds, and indicates their interaction in biosynthesis pathways. Furthermore, potential applications of co-production of multiple compounds under various cultivation conditions by shifting metabolic flux are discussed, and cultivation strategies based on environmental and/or nutrient conditions are proposed to improve the co-production. Moreover, biorefinery techniques for the integral use of microalgal biomass are summarized. These techniques include the co-extraction of multiple bioactive compounds from marine microalgae by conventional methods, super/subcritical fluids, and ionic liquids, as well as direct utilization and biochemical or thermochemical conversion of microalgal residues. Overall, this review sheds light on the potential of the comprehensive utilization of marine microalgae for improving bioeconomy in practical industrial application.
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Affiliation(s)
- Ruijuan Ma
- Technical Innovation Service Platform for High Value and High Quality Utilization of Marine Organism, Fuzhou University, Fuzhou 350108, China; (R.M.); (K.L.); (S.-H.H.); (X.S.); (L.L.)
- Fujian Engineering and Technology Research Center for Comprehensive Utilization of Marine Products Waste, Fuzhou University, Fuzhou 350108, China
- Fuzhou Industrial Technology Innovation Center for High Value Utilization of Marine Products, Fuzhou University, Fuzhou 350108, China
| | - Baobei Wang
- College of Oceanology and Food Science, Quanzhou Normal University, Quanzhou 362000, China;
| | - Elvis T. Chua
- Algae Biotechnology Laboratory, School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD 4072, Australia;
| | - Xurui Zhao
- Department of Chemical and Biochemical Engineering, College of Chemistry and Chemical Engineering, Xiamen University, Xiamen 361005, China; (X.Z.); (Y.L.)
| | - Kongyong Lu
- Technical Innovation Service Platform for High Value and High Quality Utilization of Marine Organism, Fuzhou University, Fuzhou 350108, China; (R.M.); (K.L.); (S.-H.H.); (X.S.); (L.L.)
- Fujian Engineering and Technology Research Center for Comprehensive Utilization of Marine Products Waste, Fuzhou University, Fuzhou 350108, China
- Fuzhou Industrial Technology Innovation Center for High Value Utilization of Marine Products, Fuzhou University, Fuzhou 350108, China
| | - Shih-Hsin Ho
- Technical Innovation Service Platform for High Value and High Quality Utilization of Marine Organism, Fuzhou University, Fuzhou 350108, China; (R.M.); (K.L.); (S.-H.H.); (X.S.); (L.L.)
- State Key Laboratory of Urban Water Resource and Environment, School of Environment, Harbin Institute of Technology, Harbin 150090, China
| | - Xinguo Shi
- Technical Innovation Service Platform for High Value and High Quality Utilization of Marine Organism, Fuzhou University, Fuzhou 350108, China; (R.M.); (K.L.); (S.-H.H.); (X.S.); (L.L.)
- Fujian Engineering and Technology Research Center for Comprehensive Utilization of Marine Products Waste, Fuzhou University, Fuzhou 350108, China
- Fuzhou Industrial Technology Innovation Center for High Value Utilization of Marine Products, Fuzhou University, Fuzhou 350108, China
| | - Lemian Liu
- Technical Innovation Service Platform for High Value and High Quality Utilization of Marine Organism, Fuzhou University, Fuzhou 350108, China; (R.M.); (K.L.); (S.-H.H.); (X.S.); (L.L.)
- Fujian Engineering and Technology Research Center for Comprehensive Utilization of Marine Products Waste, Fuzhou University, Fuzhou 350108, China
- Fuzhou Industrial Technology Innovation Center for High Value Utilization of Marine Products, Fuzhou University, Fuzhou 350108, China
| | - Youping Xie
- Technical Innovation Service Platform for High Value and High Quality Utilization of Marine Organism, Fuzhou University, Fuzhou 350108, China; (R.M.); (K.L.); (S.-H.H.); (X.S.); (L.L.)
- Fujian Engineering and Technology Research Center for Comprehensive Utilization of Marine Products Waste, Fuzhou University, Fuzhou 350108, China
- Fuzhou Industrial Technology Innovation Center for High Value Utilization of Marine Products, Fuzhou University, Fuzhou 350108, China
- Correspondence: (Y.X.); (J.C.); Tel.: +86-591-22866373 (Y.X. & J.C.)
| | - Yinghua Lu
- Department of Chemical and Biochemical Engineering, College of Chemistry and Chemical Engineering, Xiamen University, Xiamen 361005, China; (X.Z.); (Y.L.)
| | - Jianfeng Chen
- Technical Innovation Service Platform for High Value and High Quality Utilization of Marine Organism, Fuzhou University, Fuzhou 350108, China; (R.M.); (K.L.); (S.-H.H.); (X.S.); (L.L.)
- Fujian Engineering and Technology Research Center for Comprehensive Utilization of Marine Products Waste, Fuzhou University, Fuzhou 350108, China
- Fuzhou Industrial Technology Innovation Center for High Value Utilization of Marine Products, Fuzhou University, Fuzhou 350108, China
- Correspondence: (Y.X.); (J.C.); Tel.: +86-591-22866373 (Y.X. & J.C.)
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11
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Homayouni A, Ansari F, Azizi A, Pourjafar H, Madadi M. Cheese as a Potential Food Carrier to Deliver Probiotic Microorganisms into the Human Gut: A Review. CURRENT NUTRITION & FOOD SCIENCE 2020. [DOI: 10.2174/1573401314666180817101526] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
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This review presents the industrial manufacture and applications of cheese for the delivery
of probiotic microorganisms into the human gut. Initially, important benefits of probiotics and advantageous
characteristics of cheese for the delivery of probiotic microorganisms into the human gut in
comparison with the other fermented milk products are discussed. Fresh and ripened cheeses are also
separately argued followed by discussing queries respecting the viability of probiotic bacteria into these
cheeses. Since fresh cheese has been demonstrated as more suitable carriers for probiotic microorganisms,
factories are recommended producing it in large quantities.
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Affiliation(s)
- Aziz Homayouni
- Department of Food Science and Technology, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Fereshteh Ansari
- Research Center for Evidence-Based Medicine, Health Management and Safety Promotion Research Institute, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Aslan Azizi
- Department of Food Engineering, Ministry of Jihad Agriculture, Karaj, Iran
| | - Hadi Pourjafar
- Department of Food Sciences and Nutrition, Maragheh University of Medical Sciences, Maragheh, Iran
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12
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Application of lactobacilli and prebiotic oligosaccharides for the development of a synbiotic semi-hard cheese. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108361] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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13
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Behavior of different Bacillus strains with claimed probiotic properties throughout processed cheese ("requeijão cremoso") manufacturing and storage. Int J Food Microbiol 2019; 307:108288. [PMID: 31421399 DOI: 10.1016/j.ijfoodmicro.2019.108288] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2018] [Revised: 05/23/2019] [Accepted: 08/04/2019] [Indexed: 02/06/2023]
Abstract
Even though spore-forming bacteria have been mainly linked to spoilage or foodborne pathogens vehiculated through foods, some strains of Bacillus can potentially present probiotic properties. The advantage of incorporating probiotic Bacillus strains in foods relies mainly on the fact that these microorganisms present high resistance to harsh processing conditions. "Requeijão cremoso" is a type of processed cheese highly appreciated in Brazil. During processing, this product is submitted to several harsh conditions (heating at 90 °C, for instance), leading to the inactivation of probiotic bacteria belonging to Lactobacillus and Bifidobacterium genera. That fact has precluded the development of probiotic "requeijão cremoso" products; however, probiotic Bacillus strains may comprise a promising alternative to overcome the low resistance of traditional probiotics to food processing. The objective of this study was to evaluate the behavior of different Bacillus strains with claimed probiotic properties throughout processed cheese ("requeijão cremoso") manufacturing. A total of five different Bacillus strains with claimed probiotic properties (B. coagulans MTCC 5856, B. coagulans GBI-30 6086, B. subtilis PXN 21, B. subtilis PB6, and B. flexus HK1) were individually inoculated at different stages of manufacture - curd pasteurization, coagulation, and fusion - of "requeijão cremoso" and their survival in each of these stages was determined. The survival of B. coagulans GBI-30 6086 was further assessed throughout "requeijão cremoso" production and shelf life (45 days at 6 °C). Besides, the chemical composition, level of proteolysis, and fatty acid profile of the treatments during shelf life were evaluated. The fusion stage was found as the most appropriate for the addition of B. coagulans GBI-30 6086, which allows the production of probiotic "requeijão cremoso" and facilitates the technological process while preventing the occurrence of final product recontamination.
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14
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Ningtyas DW, Bhandari B, Bansal N, Prakash S. Flavour profiles of functional reduced-fat cream cheese: Effects of β-glucan, phytosterols, and probiotic L. rhamnosus. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.01.063] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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15
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Viability of Probiotics in Goat Cheese During Storage and Under Simulated Gastrointestinal Conditions. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2060-2] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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16
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Pino A, Van Hoorde K, Pitino I, Russo N, Carpino S, Caggia C, Randazzo CL. Survival of potential probiotic lactobacilli used as adjunct cultures on Pecorino Siciliano cheese ripening and passage through the gastrointestinal tract of healthy volunteers. Int J Food Microbiol 2017; 252:42-52. [PMID: 28458191 DOI: 10.1016/j.ijfoodmicro.2017.04.012] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2016] [Revised: 03/02/2017] [Accepted: 04/20/2017] [Indexed: 12/01/2022]
Abstract
In the present study, two lactobacilli strains, Lactobacillus rhamnosus H25 and Lactobacillus paracasei N24, used as adjunct cultures, were evaluated for their heat resistance both with and without prior heat adaptation and for their survival, at industrial scale, during the production and ripening of the Pecorino Siciliano cheese. In addition, the viability and persistence of the lactobacilli strains after passage through the gastrointestinal tract of healthy volunteers were evaluated by using rep-PCR analysis of viable cells. Both strains exhibited good heat resistance and survival throughout cheese production and ripening, and positively influenced the physico-chemical, the microbiological and the sensorial characteristics of the final product. In addition, the molecular typing of the lactobacilli isolates, retrieved from fecal samples of healthy volunteers during and after 15 days of the experimental cheese administration, revealed a high survival of the strains, highlighting their persistence during passage into the GI tract. In conclusion, this study proposes the two adjunct cultures as potential probiotic candidate deliverable by cheese.
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Affiliation(s)
- Alessandra Pino
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Santa Sofia 98, 95123 Catania, Italy
| | - Koenraad Van Hoorde
- Laboratory of Brewing and Biochemistry, Faculty of Bioscience Engineering, Ghent University, Valentin Vaerwyckweg 1, 9000 Gent, Belgium
| | - Iole Pitino
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Santa Sofia 98, 95123 Catania, Italy
| | - Nunziatina Russo
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Santa Sofia 98, 95123 Catania, Italy
| | - Stefania Carpino
- CoRFiLaC, Regione Siciliana, S.P. 25 Km 5 Ragusa Mare, 97100 Ragusa, Italy
| | - Cinzia Caggia
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Santa Sofia 98, 95123 Catania, Italy.
| | - Cinzia L Randazzo
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Santa Sofia 98, 95123 Catania, Italy
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17
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Ming LC, Halim M, Rahim RA, Wan HY, Ariff AB. Strategies in fed-batch cultivation on the production performance of Lactobacillus salivarius I 24 viable cells. Food Sci Biotechnol 2016; 25:1393-1398. [PMID: 30263421 PMCID: PMC6049257 DOI: 10.1007/s10068-016-0217-1] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2016] [Revised: 06/02/2016] [Accepted: 06/15/2016] [Indexed: 10/20/2022] Open
Abstract
The potential use of fed-batch cultivation (FBC) for improvement of the production of Lactobacillus salivarius I 24 biomass for subsequent use as probiotics was studied using a 2-L stirredtank bioreactor. Three different constant feeding rates (0.1, 0.05, and 0.033 L/h) were applied in FBCs and their effect on carbon metabolism was evaluated. The carbon flux for cell built-up with reduction in lactic acid synthesis was observed in the fed-batch as compared to the batch cultivation mode. The viable cell number obtained in the constant FBC (CFBC) operated at a feeding rate of 0.05 L/h was 8 times higher (10.7×1010 CFU/mL) than that recorded in the batch cultivation. This gave the viable cell yield based on glucose consumed for CFBC of 26 times higher (11.3×1012 CFU/gGlucose) than the batch cultivation. This study demonstrated CFBC, which is simple with minimal use of process control equipment, has an industrial potential for improvement of probiotic production.
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Affiliation(s)
- Lim Chi Ming
- Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Murni Halim
- Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
- Bioprocessing and Biomanufacturing Research Center, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Raha Abd Rahim
- Department of Cell and Molecular Biology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Ho Yin Wan
- Institute of Bioscience, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Arbakariya Bin Ariff
- Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
- Bioprocessing and Biomanufacturing Research Center, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
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18
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Evaluation of technological properties of Enterococcus faecium CECT 8849, a strain isolated from human milk, for the dairy industry. Appl Microbiol Biotechnol 2016; 100:7665-77. [PMID: 27216614 DOI: 10.1007/s00253-016-7616-3] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2016] [Revised: 05/02/2016] [Accepted: 05/07/2016] [Indexed: 10/21/2022]
Abstract
In this work, a variety of biochemical properties of Enterococcus faecium CECT 8849, which had been isolated from breast milk, were analyzed. Its acidifying capacity and proteolytic activity were low but, in contrast, remarkable peptidase and esterase activities were observed. Ethanol and 3-hydroxy-2-butanone were the most abundant volatile compounds found in experimental model cheese manufactured with E. faecium CECT 8849. This strain inhibited the growth of several Listeria monocytogenes and Listeria innocua strains in vitro. Enterocin A and B structural genes were detected in E. faecium CECT 8849. Model fermented milk and cheeses were manufactured from milk inoculated or not with L. innocua CECT 8848 (2.5-3 log10 colony forming units mL(-1)) using E. faecium CECT 8849 or Lactococcus lactis ESI 153 as starter cultures. Although E. faecium CECT 8849 controlled Listeria growth in both dairy models, it led to lower reduction in Listeria counts when compared with L. lactis ESI 153.
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19
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Ehsannia S, Sanjabi MR. Quality Characterization of Processed Cheese Inoculated by Bacillus coagulans
During Cold Storage: Compositional and Sensorial Attributes and Probiotic Microorganism Viability. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12646] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Sheida Ehsannia
- Department of Food Science and Technology; Islamic Azad University; Pharmaceutical Sciences Branch (IAUPS); Tehran Iran
| | - Mohammad Reza Sanjabi
- Department of Animal and Poultry Science and Fisheries; Agricultural Research Institute; Iranian Research Organization for Science and Technology (IROST); P.O. Box 3353-5111 Tehran Iran
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20
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Masoumikia R, Ganbarov K. Antagonistic activity of probiotic lactobacilli against human enteropathogenic bacteria in homemade tvorog curd cheese from Azerbaijan. ACTA ACUST UNITED AC 2015; 5:151-4. [PMID: 26457253 PMCID: PMC4597163 DOI: 10.15171/bi.2015.21] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2014] [Revised: 05/08/2015] [Accepted: 07/11/2015] [Indexed: 01/24/2023]
Abstract
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Introduction: Human health is deemed to be maintained by the crosstalk among the body and probiotic bacteria. Disruptions in this composition are associated with the pathogenesis of numerous diseases. Through modernization, traditional foods consumption has been abandoned and native food starters have been substituted with industrial products. Hence, we aimed to isolate and evaluate probiotic bacteria from traditional fermented foods which can be used as probiotics as well as starter cultures in food industry and in medicine against antibiotic resistant pathogenes. To this end, an intact village was recognized in the Republic of Azerbaijan with traditional dairy products, yielding a variety of potential probiotics.
Methods: In this study, tvorog as a traditional dairy product from Dashkasan, Ismailli and khachmaz regions in Azerbaijan was characterized for the isolation of Lactobacilli with probiotic potentiality. The bacteria were tested for the resistance to the acid, bile, and the antagonistic effect of human pathogenic bacteria. The isolates were identified by 16s rDNA sequencing with a blast to the databank.
Results: Three species with higher homology to the L. planetarium, L. rhamnosus, and L. casei with high probiotic potentiality and antibacterial effects were isolated.
Conclusion: Homemade tvorog curd cheese in Azerbaijan harbor a variety of probiotics with industrial applications as well as potentiality to be preserved in a biobank for the future medicinal applications especially against antibiotic resistant pathogenes.
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Affiliation(s)
- Reza Masoumikia
- Department of Microbiology, Faculty of Biology, Baku State University, Azerbaijan
| | - Khudaverdi Ganbarov
- Department of Microbiology, Faculty of Biology, Baku State University, Azerbaijan
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21
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Wang G, Li D, Ma X, An H, Zhai Z, Ren F, Hao Y. Functional role of oppA encoding an oligopeptide-binding protein from Lactobacillus salivarius Ren in bile tolerance. J Ind Microbiol Biotechnol 2015; 42:1167-74. [PMID: 25998246 DOI: 10.1007/s10295-015-1634-5] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2015] [Accepted: 05/12/2015] [Indexed: 12/15/2022]
Abstract
Lactobacillus salivarius is a member of the indigenous microbiota of the human gastrointestinal tract (GIT), and some L. salivarius strains are considered as probiotics. Bile tolerance is a crucial property for probiotic bacteria to survive the transit through the GIT and exert their beneficial effects. In this work, the functional role of oppA encoding an oligopeptide transporter substrate-binding protein from L. salivarius Ren in bile salt tolerance was investigated. In silico analysis revealed that the oppA gene encodes a 61.7-kDa cell surface-anchored hydrophilic protein with a canonical lipoprotein signal peptide. Homologous overexpression of OppA was shown to confer 20-fold higher tolerance to 0.5 % oxgall in L. salivarius Ren. Furthermore, the recombinant strain exhibited 1.8-fold and 3.6-fold higher survival when exposed to the sublethal concentration of sodium taurocholate and sodium taurodeoxycholate, respectively, while no significant change was observed when exposed to sodium glycocholate and sodium glycodeoxycholate (GDCA). Our results indicate that OppA confers specific resistance to taurine-conjugated bile salts in L. salivarius Ren. In addition, the OppA overexpression strain also showed significant increased resistance to heat and salt stresses, suggesting the protective role of OppA against multiple stresses in L. salivarius Ren.
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Affiliation(s)
- Guohong Wang
- Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Municipality, College of Food Science and Nutritional Engineering, China Agricultural University, 17 Qing Hua East Road, Hai Dian District, Beijing, 100083, China
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