1
|
Gad AI, Orabi MM, Abou-Taleb KA, Abdelghani DY, Amin SA. In vitro digestive system simulation and anticancer activity of soymilk fermented by probiotics and synbiotics immobilised on agro-industrial residues. Sci Rep 2024; 14:18518. [PMID: 39122808 PMCID: PMC11316043 DOI: 10.1038/s41598-024-68086-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2024] [Accepted: 07/19/2024] [Indexed: 08/12/2024] Open
Abstract
In this study, a variety of probiotic strains, including Lactiplantibacillus plantarum, Lacticaseibacillus casei, Lactobacillus acidophilus, Streptococcus thermophilus, Bifidobacterium longum, Limosilactobacillus reuteri, Lactobacillus delbrueckii subsp. bulgaricus, Lacticaseibacillus rhamnosus, and Bifidobacterium bifidum, were utilized for soymilk fermentation both as free cells and as synbiotics on agro-industrial residuals such as okara, whey protein, banana peels, apple pomace, sugarcane bagasse, orange peels, and lemon peels. Among these, Lacticaseibacillus rhamnosus emerged as the most significant strain for soymilk fermentation, exhibiting a viability of 10.47 log cfu/mL, a pH of 4.41, total acidity of 1.12%, and organic acid contents (lactic and acetic acid) of 11.20 and 7.50 g/L, respectively. As a synbiotic Lacticaseibacillus rhamnosus immobilised on okara, showed even more impressive results, with a viability of 12.98 log cfu/mL, a pH of 4.31, total acidity of 1.27%, and organic acid contents of 13.90 and 9.30 g/L, respectively. Over a 12-h fermentation period, cell viability values increased by 10.47-fold in free cells and 11.19-fold in synbiotics. Synbiotic supplementation of fermented soymilk proved more beneficial than free cells in terms of viability, acidity, and organic acid content. Furthermore, when synbiotic fermented soymilk was freeze-dried to simulate the digestive system in vitro, synbiotics and freeze-dried cells demonstrated superior gastrointestinal tract survival compared to free cells. Both the probiotic bacteria and the synbiotics exhibited cytotoxicity against colon and liver cancer cell lines, with half-maximal inhibitory concentrations ranging from 41.96 to 61.52 μL/well.
Collapse
Affiliation(s)
- Abdallah I Gad
- Agricultural Microbiology Department, Faculty of Agriculture, Ain Shams University, Hadayek Shobra, P.O. Box 68, Cairo, 11241, Egypt
| | - Mona M Orabi
- Agricultural Microbiology Department, Faculty of Agriculture, Ain Shams University, Hadayek Shobra, P.O. Box 68, Cairo, 11241, Egypt
| | - Khadiga A Abou-Taleb
- Agricultural Microbiology Department, Faculty of Agriculture, Ain Shams University, Hadayek Shobra, P.O. Box 68, Cairo, 11241, Egypt.
| | - Dina Y Abdelghani
- Department of Special Food and Nutrition, Agriculture Research Center, Food Technology Research Institute, Giza, Egypt.
| | - Shimaa A Amin
- Agricultural Microbiology Department, Faculty of Agriculture, Ain Shams University, Hadayek Shobra, P.O. Box 68, Cairo, 11241, Egypt
| |
Collapse
|
2
|
Nguyen NHK, Giang BL, Truc TT. Isolation and Evaluation of the Probiotic Activity of Lactic Acid Bacteria Isolated from Pickled Brassica juncea (L.) Czern. et Coss. Foods 2023; 12:3810. [PMID: 37893703 PMCID: PMC10606517 DOI: 10.3390/foods12203810] [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: 09/07/2023] [Revised: 09/22/2023] [Accepted: 09/22/2023] [Indexed: 10/29/2023] Open
Abstract
The naturally occurring lactic acid bacteria can be isolated from various sources. Pickled Brassica juncea (L.) Czern. et Coss. was used to isolate lactic acid bacteria (LAB). This study was conducted to compare the probiotic properties of probiotics isolated from pickled Vietnamese cabbage with some commercial strains of probiotics available on the Vietnamese market. The results showed that two strains (Lactobacillus fermentum and Lactiplantibacillus plantarum) isolated from pickled Vietnamese cabbage and three commercial strains of probiotics (Bacillus subtilis, Bacillus clausii, Lactobacillus acidophilus) all showed probiotic properties. Probiotic properties were evaluated through the ability to survive in low pH, pepsin, pancreatin, and bile salt media, the hydrophobicity of the bacteria, the antibiotic resistance, and the resistance to pathogenic bacteria. The isolated strain Lactiplantibacillus plantarum had fewer probiotic properties than Bacillus subtilis but more than the two commercial strains Bacillus clausii and Lactobacillus acidophilus, and the isolated Lactobacillus fermentum showed the fewest probiotic properties of the five strains.
Collapse
Affiliation(s)
- Nguyen Hong Khoi Nguyen
- Institute of Food and Biotechnology, Can Tho University, Can Tho 900000, Vietnam;
- Faculty of Food and Environmental Engineering, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
| | - Bach Long Giang
- Institute of Environmental Sciences, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam;
| | - Tran Thanh Truc
- Institute of Food and Biotechnology, Can Tho University, Can Tho 900000, Vietnam;
- School of Graduate, Can Tho University, Can Tho 900000, Vietnam
| |
Collapse
|
3
|
Morales-Ríos EI, Ríos-Guerra H, Espinosa-Raya J, Gómez-Pliego R. Evaluation of the survival of homofermentative Lacticaseibacillus casei subsp. casei in fermented milk matrix enriched with non-digestible natural fibers. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1560-1569. [PMID: 37033315 PMCID: PMC10076462 DOI: 10.1007/s13197-023-05698-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/31/2023] [Accepted: 02/18/2023] [Indexed: 03/31/2023]
Abstract
AbstractThe physicochemical changes induced by seven different dietary fibers (oat, bamboo, pea, inulin, apple, potato, and wheat) during storage and their effects on the survival of homofermentative Lacticaseibacillus casei subsp. casei (L. casei) in fermented milk matrix were analyzed. For this, an experimental study of the effect of storage time on the microorganisms count and physicochemical properties (pH, titratable acidity, syneresis and viscosity) of milk fermented with L. casei was carried out every two weeks during a storage period of 42 days. Throughout the period studied at 4 °C, no significant differences were found in terms of viscosity values, syneresis rates and L. casei counts, despite the substantial decrease in the pH values. Notably, the substantial increase in the concentration of free hydronium ions (active acidity) in the fiber-enriched matrices during the follow-up period was positively correlated with the L.casei survival. The microbial count determined in all samples was higher than 1 × 107 CFU/g, the minimum value recommended by world organizations for nutraceutical fermented foods. Consequently, the studied prebiotic fibers could be considered in the production of new fermented dairy products with functional properties.
Graphical abstract
Collapse
Affiliation(s)
- Emmanuel Iván Morales-Ríos
- Laboratorio de Neurofarmacología, Escuela Superior de Medicina, Instituto Politécnico Nacional, Plan de San Luis y Díaz Mirón S/N, Miguel Hidalgo, C.P. 11340 Ciudad de México, México
| | - Hulme Ríos-Guerra
- Departamento de Ciencias Químicas, Sección de Química Orgánica, Facultad de Estudios Superiores Cuautitlán, Campo 1, Universidad Nacional Autónoma de México, Av. 1 de Mayo S/N, Santa María de Guadalupe las Torres, Cuautitlán Izcalli, C.P. 54740 Estado de México, México
| | - Judith Espinosa-Raya
- Laboratorio de Neurofarmacología, Escuela Superior de Medicina, Instituto Politécnico Nacional, Plan de San Luis y Díaz Mirón S/N, Miguel Hidalgo, C.P. 11340 Ciudad de México, México
| | - Raquel Gómez-Pliego
- Departamento de Ciencias Químico-Biológicas, Sección de Ciencias de La Salud Humana, Facultad de Estudios Superiores Cuautitlán, Campo 1, Universidad Nacional Autónoma de México, Av. 1 de Mayo S/N, Santa María de Guadalupe las Torres, Cuautitlán Izcalli, C.P. 54740 Estado de México, México
| |
Collapse
|
4
|
Giordano I, Mauriello G. Ultrasound Attenuation Improves Some Surface Properties of the Probiotic Strain Lacticaseibacillus casei ATCC 393. Microorganisms 2023; 11:microorganisms11010142. [PMID: 36677433 PMCID: PMC9862422 DOI: 10.3390/microorganisms11010142] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2022] [Revised: 12/29/2022] [Accepted: 12/30/2022] [Indexed: 01/06/2023] Open
Abstract
Ultrasound attenuation has been recently proposed as a tool to modulate probiotic metabolism. The study aimed to characterize the response of the probiotic Lacticaseibacillus casei ATCC 393 to sonication. Two ultrasound treatments were tested (57 W, duty cycle 50%, 6 or 8 min). Attenuation was assessed as a pH decrease in MRS broth after 6 and 24 h of incubation at 37 °C. Cultivability was evaluated by plate count immediately after sonication and by growth index on overnight cultures. Surface changes were determined by auto-aggregation, hydrophobicity, biofilm production tests, and by membrane damages. The 6 min treatment induced a temporary attenuation, while a prolongated exposure to sonic waves caused major attenuation effects (ΔpH 0.97 after 24 h). Both sonication treatments affected probiotic cultivability with a significant (p < 0.05) reduction of plate counts and an alteration of the growth index. Although auto-aggregation was negatively affected upon sonication, the hydrophobicity and biofilm production were improved with no significant differences (p > 0.05) between the sonicated samples. Moreover, sonicated L. casei ATCC 393 resulted in increased membrane permeability. These results suggest that ultrasound technology can be successfully used to modulate the L. casei ATCC 393 fermentative metabolism and to improve its surface properties.
Collapse
|
5
|
Wen Fang Wu Wu J, Redondo-Solano M, Uribe L, WingChing-Jones R, Usaga J, Barboza N. First characterization of the probiotic potential of lactic acid bacteria isolated from Costa Rican pineapple silages. PeerJ 2021; 9:e12437. [PMID: 34909269 PMCID: PMC8641478 DOI: 10.7717/peerj.12437] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2021] [Accepted: 10/15/2021] [Indexed: 11/20/2022] Open
Abstract
Background Agro-industrial waste from tropical environments could be an important source of lactic acid bacteria (LAB) with probiotic potential. Methods Twelve LAB isolates were isolated from pineapple silages. The species identification was carried out considering 16S rRNA and pheS genes. Experiments to evaluate the probiotic potential of the isolates included survival under simulated gastrointestinal environment, in vitro antagonistic activity (against Salmonella spp. and Listeria monocytogenes), auto-aggregation assays, antibiotic susceptibility, presence of plasmids, adhesiveness to epithelial cells, and antagonistic activity against Salmonella in HeLa cells. Results Lacticaseibacillus paracasei, Lentilactobacillus parafarraginis, Limosilactobacillus fermentum, and Weissella ghanensis were identified. Survival of one of the isolates was 90% or higher after exposure to acidic conditions (pH: 2), six isolates showed at least 61% survival after exposure to bile salts. The three most promising isolates, based on survivability tests, showed a strong antagonistic effect against Salmonella. However, only L. paracasei_6714 showed a strong Listeria inhibition pattern; this isolate showed a good auto-aggregation ability, was resistant to some of the tested antibiotics but was not found to harbor plasmids; it also showed a high capacity for adhesion to epithelial cells and prevented the invasion of Salmonella in HeLa cells. After further in vivo evaluations, L. paracasei_6714 may be considered a probiotic candidate for food industry applications and may have promising performance in acidic products due to its origin.
Collapse
Affiliation(s)
| | - Mauricio Redondo-Solano
- Research Center for Tropical Diseases (CIET) and Food Microbiology Research and Training Laboratory (LIMA), College of Microbiology, University of Costa Rica (UCR), Universidad de Costa Rica, San Pedro, San José, Costa Rica
| | - Lidieth Uribe
- Agronomic Research Center (CIA), Universidad de Costa Rica, San Pedro, San José, Costa Rica
| | - Rodolfo WingChing-Jones
- Animal Science Department, Animal Nutrition Research Center (CINA), Universidad de Costa Rica, San Pedro, San José, Costa Rica
| | - Jessie Usaga
- National Center for Food Science and Technology (CITA), Universidad de Costa Rica, San Pedro, San José, Costa Rica
| | - Natalia Barboza
- Food Technology Department, National Center for Food Science and Technology (CITA), Center for Research in Cellular and Molecular Biology (CIBCM), Universidad de Costa Rica, San Pedro, San José, Costa Rica
| |
Collapse
|
6
|
Cui Y, Qu X. Genetic mechanisms of prebiotic carbohydrate metabolism in lactic acid bacteria: Emphasis on Lacticaseibacillus casei and Lacticaseibacillus paracasei as flexible, diverse and outstanding prebiotic carbohydrate starters. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.058] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
|
7
|
Co-Encapsulated Synbiotics and Immobilized Probiotics in Human Health and Gut Microbiota Modulation. Foods 2021; 10:foods10061297. [PMID: 34200108 PMCID: PMC8230215 DOI: 10.3390/foods10061297] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2021] [Revised: 05/31/2021] [Accepted: 06/02/2021] [Indexed: 12/20/2022] Open
Abstract
Growing interest in the development of innovative functional products as ideal carriers for synbiotics, e.g., nutrient bars, yogurt, chocolate, juice, ice cream, and cheese, to ensure the daily intake of probiotics and prebiotics, which are needed to maintain a healthy gut microbiota and overall well-being, is undeniable and inevitable. This review focuses on the modern approaches that are currently being developed to modulate the gut microbiota, with an emphasis on the health benefits mediated by co-encapsulated synbiotics and immobilized probiotics. The impact of processing, storage, and simulated gastrointestinal conditions on the viability and bioactivity of probiotics together with prebiotics such as omega-3 polyunsaturated fatty acids, phytochemicals, and dietary fibers using various delivery systems are considered. Despite the proven biological properties of synbiotics, research in this area needs to be focused on the proper selection of probiotic strains, their prebiotic counterparts, and delivery systems to avoid suppression of their synergistic or complementary effect on human health. Future directions should lead to the development of functional food products containing stable synbiotics tailored for different age groups or specifically designed to fulfill the needs of adjuvant therapy.
Collapse
|
8
|
Dadfarma N, Nowroozi J, Kazemi B, Bandehpour M. Identification of the effects of acid-resistant Lactobacillus casei metallopeptidase gene under colon-specific promoter on the colorectal and breast cancer cell lines. IRANIAN JOURNAL OF BASIC MEDICAL SCIENCES 2021; 24:506-513. [PMID: 34094033 PMCID: PMC8143706 DOI: 10.22038/ijbms.2021.53015.11950] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/23/2020] [Accepted: 03/02/2021] [Indexed: 12/29/2022]
Abstract
OBJECTIVES Anti-tumor effects of Lactobacilli as normal flora have been described. In a previous study, we identified a protein isolated from the bacterium Lactobacillus casei ATCC 39392 in acidic pH conditions named metallopeptidase. Therefore, we decided to evaluate the effect of the recombinant plasmid coding metallopeptidase protein on the inhibition, proliferation, or apoptosis of the colorectal and breast cancer cell lines. MATERIALS AND METHODS Identified metallopeptidase gene of L. casei under the specific colon cancer promoter was transferred to the Human SW480 and MDA-MB231 cells. Cell viability was evaluated in these two cancer cell lines via MTT assay, apoptotic changes, and expression level of p53 and MAP2K1 genes in comparison with healthy blood cells as a control group. RESULTS Viability of SW480 and MDA-MB231 cells was identified at 25% and 7%, respectively. An increase in apoptotic cell death in the SW480 cell line was observed as revealed by Tunnel staining. The expression assay of TP53 and MAP2K1 genes showed that MPL protein altered gene expression in a cell type-specific manner. Tunnel analyses showed that the pronounced cytotoxic effect of pEGFP-C2/MPL plasmid on SW480 cells was mediated through apoptosis. CONCLUSION These results suggest that endogenous recombinant MPL under colon specific promoter inhibits the proliferation of SW480 colorectal cancer cells by increase in MAP2K1 and P53 activation. L. casei metallopeptidase under the same circumstances could not affect the growth rate and viability of MDA-MB231 breast cancer cells in vitro.
Collapse
Affiliation(s)
- Narges Dadfarma
- Department of Microbiology, Faculty of Biological Sciences, North Tehran Branch, Islamic Azad University, Tehran, Iran
| | - Jamileh Nowroozi
- Department of Microbiology, Faculty of Biological Sciences, North Tehran Branch, Islamic Azad University, Tehran, Iran
| | - Bahram Kazemi
- Cellular and Molecular Biology Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
- Department of Medical Biotechnology, School of Advanced Technologies in Medicine, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Mojgan Bandehpour
- Cellular and Molecular Biology Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
- Department of Medical Biotechnology, School of Advanced Technologies in Medicine, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| |
Collapse
|
9
|
Tarifa MC, Piqueras CM, Genovese DB, Brugnoni LI. Microencapsulation of Lactobacillus casei and Lactobacillus rhamnosus in pectin and pectin-inulin microgel particles: Effect on bacterial survival under storage conditions. Int J Biol Macromol 2021; 179:457-465. [PMID: 33711368 DOI: 10.1016/j.ijbiomac.2021.03.038] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2020] [Revised: 03/04/2021] [Accepted: 03/08/2021] [Indexed: 01/15/2023]
Abstract
The main objective of the research was to evaluate the performance of synbiotic delivery systems using pectin microgels on the protection of two probiotic strains (Lactobacillus casei ATCC 393 and Lactobacillus rhamnosus strain GG [ATCC 53103]) to simulated gastrointestinal digestion (GD) and storage conditions (4 ± 1 °C) in a 42 days trial. Microgel particles were prepared by ionotropic gelation method and three variables were evaluated: incubation time (24 and 48 h), free vs encapsulated cells, and presence or absence of prebiotic (commercial and Jerusalem artichoke inulin). Results demonstrated an encapsulation efficiency of 96 ± 4% into particles with a mean diameter between 56 and 118 μm. The viability of encapsulated cells after 42 days storage stayed above 7 log units, being encapsulated cells in pectin-inulin microgels more resistant to GD compared to non-encapsulated cells or without prebiotics. In all cases incubation time influenced the strains' survival.
Collapse
Affiliation(s)
- María Clara Tarifa
- Universidad Nacional de Río Negro, CIT Río Negro, Río Negro, Argentina; Centro de Investigaciones y Transferencia de Río Negro, CIT Río Negro (CONICET-UNRN), Villa Regina, Río Negro, Argentina.
| | - Cristian Martín Piqueras
- Planta Piloto de Ingeniería Química, PLAPIQUI (UNS-CONICET), Bahía Blanca, Buenos Aires, Argentina; Departamento de Ingeniería Química, Universidad Nacional del Sur (UNS), Argentina
| | - Diego Bautista Genovese
- Planta Piloto de Ingeniería Química, PLAPIQUI (UNS-CONICET), Bahía Blanca, Buenos Aires, Argentina; Departamento de Ingeniería Química, Universidad Nacional del Sur (UNS), Argentina
| | - Lorena Inés Brugnoni
- Instituto de Ciencias Biológicas y Biomédicas del Sur, INBIOSUR (UNS-CONICET), Bahía Blanca, Buenos Aires, Argentina; Departamento de Biología, Bioquímica y Farmacia, Universidad Nacional del Sur (UNS), Argentina
| |
Collapse
|
10
|
The Inoculation of Probiotics In Vivo Is a Challenge: Strategies to Improve Their Survival, to Avoid Unpleasant Changes, or to Enhance Their Performances in Beverages. BEVERAGES 2020. [DOI: 10.3390/beverages6020020] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
The inoculation of probiotics in beverages (probiotication) requires special technologies, as probiotic microorganisms can experience stress during food processing (acid, cold, drying, starvation, oxidative, and osmotic stresses) and gastrointestinal transit. Survival to harsh conditions is an essential prerequisite for probiotic bacteria before reaching the target site where they can exert their health promoting effects, but several probiotics show a poor resistance to technological processes, limiting their use to a restricted number of food products. Therefore, this paper offers a short overview of the ways to improve bacterial resistance: by inducing a phenotypic modification (adaptation) or by surrounding bacteria through a physical protection (microencapsulation). A second topic briefly addressed is genetic manipulation, while the last section addresses the control of metabolism by attenuation through physical treatments to design new kinds of food.
Collapse
|
11
|
Xu C, Yan S, Guo Y, Qiao L, Ma L, Dou X, Zhang B. Lactobacillus casei ATCC 393 alleviates Enterotoxigenic Escherichia coli K88-induced intestinal barrier dysfunction via TLRs/mast cells pathway. Life Sci 2020; 244:117281. [DOI: 10.1016/j.lfs.2020.117281] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2019] [Revised: 12/26/2019] [Accepted: 01/01/2020] [Indexed: 12/16/2022]
|
12
|
Immune Responses Raised in an Experimental Colon Carcinoma Model Following Oral Administration of Lactobacillus casei. Cancers (Basel) 2020; 12:cancers12020368. [PMID: 32033490 PMCID: PMC7072577 DOI: 10.3390/cancers12020368] [Citation(s) in RCA: 53] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2019] [Revised: 01/28/2020] [Accepted: 02/03/2020] [Indexed: 12/19/2022] Open
Abstract
The role of dietary probiotic strains on host anticancer immune responses against experimental colon carcinoma was investigated. We have previously shown that Lactobacillus casei administration led to tumor growth suppression in an experimental colon cancer model. Here, we investigated the underlying immune mechanisms involved in this tumorgrowth inhibitory effect. BALB/c mice received daily live lactobacilli per os prior to the establishment of a syngeneic subcutaneous CT26 tumor. Tumor volume, cytokine production, T cell differentiation and migration, as well as tumor cell apoptosis were examined to outline potential immunomodulatory effects following L. casei oral intake. Probiotic administration in mice resulted in a significant increase in interferon gamma (IFNγ), Granzyme B and chemokine production in the tumor tissue as well as enhanced CD8+ T cell infiltration, accompanied by a suppression of tumor growth. Cytotoxic activity against cancer cells was enhanced in probioticfed compared to control mice, as evidenced by the elevation of apoptotic markers, such as cleaved caspase 3 and poly (ADPribose) polymerase 1 (PARP1), in tumor tissue. Oral administration of Lactobacillus casei induced potent Th1 immune responses and cytotoxic T cell infiltration in the tumor tissue of tumorbearing mice, resulting in tumor growth inhibition. Thus, the microorganism may hold promise as a novel dietary immunoadjuvant in raising protective anticancer immune responses.
Collapse
|
13
|
Jiang Y, Jia S, Zheng D, Li F, Wang S, Wang L, Qiao X, Cui W, Tang L, Xu Y, Xia X, Li Y. Protective Immunity against Canine Distemper Virus in Dogs Induced by Intranasal Immunization with a Recombinant Probiotic Expressing the Viral H Protein. Vaccines (Basel) 2019; 7:vaccines7040213. [PMID: 31835572 PMCID: PMC6963260 DOI: 10.3390/vaccines7040213] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2019] [Revised: 12/05/2019] [Accepted: 12/06/2019] [Indexed: 12/26/2022] Open
Abstract
Canine distemper virus (CDV) elicits a severe contagious disease in a broad range of hosts. CDV mortality rates are 50% in domestic dogs and 100% in ferrets. Its primary infection sites are respiratory and intestinal mucosa. This study aimed to develop an effective mucosal CDV vaccine using a non-antibiotic marked probiotic pPGΔCm-T7g10-EGFP-H/L. casei 393 strain expressing the CDV H protein. Its immunogenicity in BALB/c mice was evaluated using intranasal and oral vaccinations, whereas in dogs the intranasal route was used for vaccination. Our results indicate that this probiotic vaccine can stimulate a high level of secretory immunoglobulin A (sIgA)-based mucosal and IgG-based humoral immune responses in mice. SIgA levels in the nasal lavage and lungs were significantly higher in intranasally vaccinated mice than those in orally vaccinated mice. Both antigen-specific IgG and sIgA antibodies were effectively elicited in dogs through the intranasal route and demonstrated superior immunogenicity. The immune protection efficacy of the probiotic vaccine was evaluated by challenging the immunized dogs with virulent CDV 42 days after primary immunization. Dogs of the pPGΔCm-T7g10-EGFP-H/L. casei 393 group were completely protected against CDV. The proposed probiotic vaccine could be promising for protection against CDV infection in dogs.
Collapse
Affiliation(s)
- Yanping Jiang
- Heilongjiang Key Laboratory for Animal Disease Control and Pharmaceutical Development, College of Veterinary Medicine, Northeast Agricultural University, Harbin 150030, China; (Y.J.); (S.J.); (D.Z.); (F.L.); (S.W.); (L.W.); (X.Q.); (W.C.); (L.T.); (Y.X.)
| | - Shuo Jia
- Heilongjiang Key Laboratory for Animal Disease Control and Pharmaceutical Development, College of Veterinary Medicine, Northeast Agricultural University, Harbin 150030, China; (Y.J.); (S.J.); (D.Z.); (F.L.); (S.W.); (L.W.); (X.Q.); (W.C.); (L.T.); (Y.X.)
| | - Dianzhong Zheng
- Heilongjiang Key Laboratory for Animal Disease Control and Pharmaceutical Development, College of Veterinary Medicine, Northeast Agricultural University, Harbin 150030, China; (Y.J.); (S.J.); (D.Z.); (F.L.); (S.W.); (L.W.); (X.Q.); (W.C.); (L.T.); (Y.X.)
| | - Fengsai Li
- Heilongjiang Key Laboratory for Animal Disease Control and Pharmaceutical Development, College of Veterinary Medicine, Northeast Agricultural University, Harbin 150030, China; (Y.J.); (S.J.); (D.Z.); (F.L.); (S.W.); (L.W.); (X.Q.); (W.C.); (L.T.); (Y.X.)
| | - Shengwen Wang
- Heilongjiang Key Laboratory for Animal Disease Control and Pharmaceutical Development, College of Veterinary Medicine, Northeast Agricultural University, Harbin 150030, China; (Y.J.); (S.J.); (D.Z.); (F.L.); (S.W.); (L.W.); (X.Q.); (W.C.); (L.T.); (Y.X.)
| | - Li Wang
- Heilongjiang Key Laboratory for Animal Disease Control and Pharmaceutical Development, College of Veterinary Medicine, Northeast Agricultural University, Harbin 150030, China; (Y.J.); (S.J.); (D.Z.); (F.L.); (S.W.); (L.W.); (X.Q.); (W.C.); (L.T.); (Y.X.)
| | - Xinyuan Qiao
- Heilongjiang Key Laboratory for Animal Disease Control and Pharmaceutical Development, College of Veterinary Medicine, Northeast Agricultural University, Harbin 150030, China; (Y.J.); (S.J.); (D.Z.); (F.L.); (S.W.); (L.W.); (X.Q.); (W.C.); (L.T.); (Y.X.)
| | - Wen Cui
- Heilongjiang Key Laboratory for Animal Disease Control and Pharmaceutical Development, College of Veterinary Medicine, Northeast Agricultural University, Harbin 150030, China; (Y.J.); (S.J.); (D.Z.); (F.L.); (S.W.); (L.W.); (X.Q.); (W.C.); (L.T.); (Y.X.)
| | - Lijie Tang
- Heilongjiang Key Laboratory for Animal Disease Control and Pharmaceutical Development, College of Veterinary Medicine, Northeast Agricultural University, Harbin 150030, China; (Y.J.); (S.J.); (D.Z.); (F.L.); (S.W.); (L.W.); (X.Q.); (W.C.); (L.T.); (Y.X.)
| | - Yigang Xu
- Heilongjiang Key Laboratory for Animal Disease Control and Pharmaceutical Development, College of Veterinary Medicine, Northeast Agricultural University, Harbin 150030, China; (Y.J.); (S.J.); (D.Z.); (F.L.); (S.W.); (L.W.); (X.Q.); (W.C.); (L.T.); (Y.X.)
| | - Xianzhu Xia
- Institute of Military Veterinary, Academy of Military Medical Sciences, Changchun 130000, China
- Correspondence: (X.X.); (Y.L.); Tel./Fax: +86-451-5519-0363 (Y.L.)
| | - Yijing Li
- Heilongjiang Key Laboratory for Animal Disease Control and Pharmaceutical Development, College of Veterinary Medicine, Northeast Agricultural University, Harbin 150030, China; (Y.J.); (S.J.); (D.Z.); (F.L.); (S.W.); (L.W.); (X.Q.); (W.C.); (L.T.); (Y.X.)
- Correspondence: (X.X.); (Y.L.); Tel./Fax: +86-451-5519-0363 (Y.L.)
| |
Collapse
|
14
|
Dimitrellou D, Kandylis P, Lević S, Petrović T, Ivanović S, Nedović V, Kourkoutas Y. Encapsulation of Lactobacillus casei ATCC 393 in alginate capsules for probiotic fermented milk production. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108501] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
15
|
Assessment of Freeze-Dried Immobilized Lactobacillus casei as Probiotic Adjunct Culture in Yogurts. Foods 2019; 8:foods8090374. [PMID: 31480583 PMCID: PMC6770372 DOI: 10.3390/foods8090374] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2019] [Revised: 08/19/2019] [Accepted: 08/23/2019] [Indexed: 02/07/2023] Open
Abstract
Freeze-dried immobilized Lactobacillus casei ATCC 393 on casein and apple pieces were assessed as a probiotic adjunct culture for novel probiotic yogurt production. The effect of probiotic culture on physicochemical characteristics, probiotic cell survival, volatile aroma compounds, and sensory quality were evaluated during 28 days of storage at 4 °C. The use of L. casei resulted in lower pH values (3.92–4.12), higher acidity (0.88–1.10 g lactic acid/100 g of yogurt), and lower syneresis (40.8%–42.6%) compared to traditionally produced yogurt (pH 4.29; acidity 0.83 g lactic acid/100 g of yogurt; syneresis 44.1%). Microbiological and strain-specific multiplex PCR (Polymerase Chain Reaction) analysis confirmed that immobilized L. casei ATCC 393 cells were detected in yogurts at levels >7 log cfu g−1 after 28 days. In addition, probiotic supplementation significantly affected the concentrations of key volatile compounds, like acetic and other organic acids, 2-ethyl-1-hexanol, acetoin, and 2-butanone, as revealed by GC-MS (Gas Chromatography–Mass Spectrometry) analysis. Finally, the sensory evaluation demonstrated that the new products exhibited improved characteristics compared to traditionally produced yogurts.
Collapse
|
16
|
Dimitrellou D, Salamoura C, Kontogianni A, Katsipi D, Kandylis P, Zakynthinos G, Varzakas T. Effect of Milk Type on the Microbiological, Physicochemical and Sensory Characteristics of Probiotic Fermented Milk. Microorganisms 2019; 7:E274. [PMID: 31438455 PMCID: PMC6780941 DOI: 10.3390/microorganisms7090274] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2019] [Revised: 08/18/2019] [Accepted: 08/20/2019] [Indexed: 12/27/2022] Open
Abstract
The production of fermented milk using cow milk, goat milk and a mixture of them (1:1) was evaluated. The traditional yogurt starter culture was used-Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus, along with Lactobacillus casei ATCC 393. The objective was to monitor the viability of these cultures during the storage of fermented milk at 4 °C for up to 28 days. Storage significantly affected the viability of all microorganisms and especially L. bulgaricus. All microorganisms retained viable numbers higher than 7.5 log CFU g-1, even after 4 weeks of storage, which is important to confirm the probiotic character of the product. The use of goat milk significantly affected the pH and acidity of fermented milk. More specifically, the use of goat milk led to fermented milk with lower pH values and higher acidities than fermented milk with cow milk. The sensory evaluation ascertained the overall quality of fermented milk with a mixture of cow and goat milk, which scored similar values to the commercial sample.
Collapse
Affiliation(s)
- Dimitra Dimitrellou
- Department of Chemistry, University of Patras, 26504 Patras, Greece.
- Department of Food Science and Technology, University of Peloponnese, Antikalamos, 24100 Kalamata, Greece.
| | - Chrysoula Salamoura
- Department of Food Science and Technology, University of Peloponnese, Antikalamos, 24100 Kalamata, Greece
| | - Artemis Kontogianni
- Department of Food Science and Technology, University of Peloponnese, Antikalamos, 24100 Kalamata, Greece
| | - Despoina Katsipi
- Department of Food Science and Technology, University of Peloponnese, Antikalamos, 24100 Kalamata, Greece
| | - Panagiotis Kandylis
- Department of Food Science and Technology, University of Peloponnese, Antikalamos, 24100 Kalamata, Greece
- Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, P.O. Box 235, 54124 Thessaloniki, Greece
| | - George Zakynthinos
- Department of Food Science and Technology, University of Peloponnese, Antikalamos, 24100 Kalamata, Greece
| | - Theodoros Varzakas
- Department of Food Science and Technology, University of Peloponnese, Antikalamos, 24100 Kalamata, Greece
| |
Collapse
|
17
|
Sidira M, Mitropoulou G, Galanis A, Kanellaki M, Kourkoutas Y. Effect of Sugar Content on Quality Characteristics and Shelf-Life of Probiotic Dry-Fermented Sausages Produced by Free or Immobilized Lactobacillus casei ATCC 393. Foods 2019; 8:foods8060219. [PMID: 31234282 PMCID: PMC6617269 DOI: 10.3390/foods8060219] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2019] [Revised: 06/13/2019] [Accepted: 06/17/2019] [Indexed: 01/03/2023] Open
Abstract
The aim of the present study was to investigate the effect of sugar content (0, 0.30, and 0.60%) on quality attributes and shelf-life of dry-fermented sausages stored for 66 days containing free or immobilized Lactobacillus casei ATCC 393 on wheat. For comparison, dry-fermented sausages with no starter culture were also produced. Physicochemical characteristics ranged within the levels usually observed in fermented sausages, while a drastic decrease was recorded in numbers of enterobacteria, staphylococci, and pseudomonads during ripening in all cases. Noticeably, sugar addition and the probiotic culture resulted in significant increase of shelf-life, whereas levels of L. casei ATCC 393 after 66 days of ripening persisted above 6 log cfu/g. Sugar addition had a positive effect on sensory attributes; although all products were of high quality, the immobilized cells provided a distinctive characteristic aroma and a fine taste.
Collapse
Affiliation(s)
- Marianthi Sidira
- Food Biotechnology Group, Section of Analytical Environmental and Applied Chemistry, Department of Chemistry, University of Patras, GR-26500 Patras, Greece.
- Laboratory of Applied Microbiology and Biotechnology, Department of Molecular Biology & Genetics, Democritus University of Thrace, 68100 Alexandroupolis, Greece.
| | - Gregoria Mitropoulou
- Laboratory of Applied Microbiology and Biotechnology, Department of Molecular Biology & Genetics, Democritus University of Thrace, 68100 Alexandroupolis, Greece.
| | - Alex Galanis
- Laboratory of Applied Microbiology and Biotechnology, Department of Molecular Biology & Genetics, Democritus University of Thrace, 68100 Alexandroupolis, Greece.
| | - Maria Kanellaki
- Food Biotechnology Group, Section of Analytical Environmental and Applied Chemistry, Department of Chemistry, University of Patras, GR-26500 Patras, Greece.
| | - Yiannis Kourkoutas
- Laboratory of Applied Microbiology and Biotechnology, Department of Molecular Biology & Genetics, Democritus University of Thrace, 68100 Alexandroupolis, Greece.
| |
Collapse
|
18
|
Vishali D, Monisha J, Sivakamasundari S, Moses J, Anandharamakrishnan C. Spray freeze drying: Emerging applications in drug delivery. J Control Release 2019; 300:93-101. [DOI: 10.1016/j.jconrel.2019.02.044] [Citation(s) in RCA: 72] [Impact Index Per Article: 14.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2018] [Revised: 02/27/2019] [Accepted: 02/28/2019] [Indexed: 11/15/2022]
|
19
|
Chitosan Oligosaccharides Show Protective Effects in Coronary Heart Disease by Improving Antioxidant Capacity via the Increase in Intestinal Probiotics. OXIDATIVE MEDICINE AND CELLULAR LONGEVITY 2019; 2019:7658052. [PMID: 30984339 PMCID: PMC6431530 DOI: 10.1155/2019/7658052] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/11/2018] [Accepted: 12/16/2018] [Indexed: 12/22/2022]
Abstract
We explored the effects of chitosan oligosaccharides (COS) on coronary heart disease (CHD) patients. The component of COS was measured by matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF MS). CHD patients were evenly assigned into the COS group (COG) and the placebo group (CG). The duration of treatment was 6 months and therapeutic results were explored by measuring left ventricular ejection fraction (LVEF) value, Lee scores, quality of life (QOL), blood urea nitrogen, and serum creatinine. The intestinal flora were determined by 16s rDNA sequencing. The circulating antioxidant levels and lipid profiles were compared between two groups. There were 7 different degrees of polymerization (DP4-10) in COS. Lee scores, QOL scores, and LVEF values in the COG group were higher than those in the CG group (P < 0.05). COS treatment improved blood urea nitrogen and serum creatinine when compared with controls (P < 0.05). Circulating antioxidant levels were higher in the COG group than in the CG group. COS consumption increased the serum levels of SOD and GSH and reduced the levels of ALT and AST (P < 0.05). Meanwhile, lipid profiles were improved in the COG group. COS consumption increased the abundance of Faecalibacterium, Alistipes, and Escherichia and decreased the abundance of Bacteroides, Megasphaera, Roseburia, Prevotella, and Bifidobacterium (P < 0.05). On the other hand, COS consumption increased the probiotic species Lactobacillus, Lactococcus, and Phascolarctobacterium. The increased species have been reported to be associated with antioxidant properties or lipid improvement. COS had similar effects with chitohexaose on the growth rate of these species. Therefore, COS ameliorate the symptoms of CHD patients by improving antioxidant capacities and lipid profiles via the increase of probiotics in the intestinal flora.
Collapse
|
20
|
Reissig Soares Vitola H, da Silva Dannenberg G, de Lima Marques J, Völz Lopes G, Padilha da Silva W, Fiorentini ÂM. Probiotic potential of Lactobacillus casei CSL3 isolated from bovine colostrum silage and its viability capacity immobilized in soybean. Process Biochem 2018. [DOI: 10.1016/j.procbio.2018.09.011] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
|
21
|
Chondrou P, Karapetsas A, Kiousi DE, Tsela D, Tiptiri-Kourpeti A, Anestopoulos I, Kotsianidis I, Bezirtzoglou E, Pappa A, Galanis A. Lactobacillus paracasei K5 displays adhesion, anti-proliferative activity and apoptotic effects in human colon cancer cells. Benef Microbes 2018; 9:975-983. [PMID: 30353740 DOI: 10.3920/bm2017.0183] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Lactobacillus paracasei K5 is a lactic acid bacteria (LAB) strain, isolated recently from feta-type cheese. Its probiotic potential has been demonstrated in a series of established in vitro tests. Moreover, incorporation of L. paracasei K5 as starter culture offered organoleptic and technological advantages to novel fermented food products. In the present study, further investigation of the potential probiotic activity of L. paracasei K5 was performed and its mechanisms of action were investigated. Employing quantitative analysis and confocal, fluorescent microscopy the adhesion properties of the above strain were studied. L. paracasei K5 displayed efficient adherence capacity to Caco-2 colon cancer cells, similarly to the reference strains Lactobacillus casei ATCC 393 and Lactobacillus rhamnosus GG. Moreover, treatment of Caco-2 cells with L. paracasei K5 inhibited cell proliferation in a time-and dose-dependent manner. The anti-proliferative effects appear to be mediated through induction of apoptosis via modulation of expression of specific Bcl-2 family proteins. These results elucidate the mechanisms of action of L. paracasei K5 and enhance its potential probiotic activity.
Collapse
Affiliation(s)
- P Chondrou
- 1 Department of Molecular Biology and Genetics, Faculty of Health Sciences, Democritus University of Thrace, Alexandroupolis 68100, Greece
| | - A Karapetsas
- 1 Department of Molecular Biology and Genetics, Faculty of Health Sciences, Democritus University of Thrace, Alexandroupolis 68100, Greece
| | - D E Kiousi
- 1 Department of Molecular Biology and Genetics, Faculty of Health Sciences, Democritus University of Thrace, Alexandroupolis 68100, Greece
| | - D Tsela
- 1 Department of Molecular Biology and Genetics, Faculty of Health Sciences, Democritus University of Thrace, Alexandroupolis 68100, Greece
| | - A Tiptiri-Kourpeti
- 1 Department of Molecular Biology and Genetics, Faculty of Health Sciences, Democritus University of Thrace, Alexandroupolis 68100, Greece
| | - I Anestopoulos
- 1 Department of Molecular Biology and Genetics, Faculty of Health Sciences, Democritus University of Thrace, Alexandroupolis 68100, Greece
| | - I Kotsianidis
- 2 Department of Hematology, Medical School, Faculty of Health Sciences, Democritus University of Thrace, Alexandroupolis 68100, Greece
| | - E Bezirtzoglou
- 3 Department of Agricultural Development, Faculty of Agriculture and Forestry, Democritus University of Thrace, Orestiada 68200, Greece
| | - A Pappa
- 1 Department of Molecular Biology and Genetics, Faculty of Health Sciences, Democritus University of Thrace, Alexandroupolis 68100, Greece
| | - A Galanis
- 1 Department of Molecular Biology and Genetics, Faculty of Health Sciences, Democritus University of Thrace, Alexandroupolis 68100, Greece
| |
Collapse
|
22
|
Dutta S, Moses JA, Anandharamakrishnan C. Modern frontiers and applications of spray‐freeze‐drying in design of food and biological supplements. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12881] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Sayantani Dutta
- Computational Modeling and Nano Scale Processing UnitIndian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India Thanjavur Tamil Nadu India
| | - J. A. Moses
- Computational Modeling and Nano Scale Processing UnitIndian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India Thanjavur Tamil Nadu India
| | - C. Anandharamakrishnan
- Computational Modeling and Nano Scale Processing UnitIndian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India Thanjavur Tamil Nadu India
| |
Collapse
|
23
|
Preparation, characteristics and antioxidant activity of polysaccharides and proteins-capped selenium nanoparticles synthesized by Lactobacillus casei ATCC 393. Carbohydr Polym 2018; 195:576-585. [DOI: 10.1016/j.carbpol.2018.04.110] [Citation(s) in RCA: 90] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2018] [Revised: 04/21/2018] [Accepted: 04/27/2018] [Indexed: 02/04/2023]
|
24
|
Xu C, Guo Y, Qiao L, Ma L, Cheng Y, Roman A. Biogenic Synthesis of Novel Functionalized Selenium Nanoparticles by Lactobacillus casei ATCC 393 and Its Protective Effects on Intestinal Barrier Dysfunction Caused by Enterotoxigenic Escherichia coli K88. Front Microbiol 2018; 9:1129. [PMID: 29967593 PMCID: PMC6015882 DOI: 10.3389/fmicb.2018.01129] [Citation(s) in RCA: 61] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2018] [Accepted: 05/14/2018] [Indexed: 11/13/2022] Open
Abstract
Selenium (Se) is an essential element for human and animal health. Biogenic selenium nanoparticles (SeNPs) by microorganism possess unique physical and chemical properties and biological activities compared with inorganic Se and organic Se. The study was conducted to investigate the mainly biological activities of SeNPs by Lactobacillus casei ATCC 393 (L. casei 393). The results showed that L. casei 393 transformed sodium selenite to red SeNPs with the size of 50–80 nm, and accumulated them intracellularly. L. casei 393-SeNPs promoted the growth and proliferation of porcine intestinal epithelial cells (IPEC-J2), human colonic epithelial cells (NCM460), and human acute monocytic leukemia cell (THP-1)-derived macrophagocyte. L. casei 393-SeNPs significantly inhibited the growth of human liver tumor cell line-HepG2, and alleviated diquat-induced IPEC-J2 oxidative damage. Moreover, in vivo and in vitro experimental results showed that administration with L. casei 393-SeNPs protected against Enterotoxigenic Escherichia coli K88 (ETEC K88)-caused intestinal barrier dysfunction. ETEC K88 infection-associated oxidative stress (glutathione peroxidase activity, total superoxide dismutase activity, total antioxidant capacity, and malondialdehyde) was ameliorated in L. casei 393-SeNPs-treated mice. These findings suggest that L. casei 393-SeNPs with no cytotoxicity play a key role in maintaining intestinal epithelial integrity and intestinal microflora balance in response to oxidative stress and infection.
Collapse
Affiliation(s)
- Chunlan Xu
- The Key Laboratory for Space Bioscience and Biotechnology, School of Life Sciences, Northwestern Polytechnical University, Xi'an, China
| | - Yu Guo
- The Key Laboratory for Space Bioscience and Biotechnology, School of Life Sciences, Northwestern Polytechnical University, Xi'an, China
| | - Lei Qiao
- The Key Laboratory for Space Bioscience and Biotechnology, School of Life Sciences, Northwestern Polytechnical University, Xi'an, China
| | - Li Ma
- The Key Laboratory for Space Bioscience and Biotechnology, School of Life Sciences, Northwestern Polytechnical University, Xi'an, China
| | - Yiyi Cheng
- The Key Laboratory for Space Bioscience and Biotechnology, School of Life Sciences, Northwestern Polytechnical University, Xi'an, China
| | - Alexandra Roman
- The Key Laboratory for Space Bioscience and Biotechnology, School of Life Sciences, Northwestern Polytechnical University, Xi'an, China
| |
Collapse
|
25
|
Genevois CE, Castellanos Fuentes AP, Flores SK, de Escalada Pla MF. The functional and organoleptic characterization of a dairy-free dessert containing a novel probiotic food ingredient. Food Funct 2018; 9:5697-5706. [DOI: 10.1039/c8fo00805a] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
New eating habits and diversification of tastes in consumers have led to the scientific community and the food industry expanding the range of probiotic foods and novel probiotic ingredients.
Collapse
Affiliation(s)
- C. E. Genevois
- Universidad de Buenos Aires (UBA)
- Facultad de Ciencias Exactas y Naturales (FCEN)
- Departamento de Industrias
- Intendente Güiraldes 2160
- Ciudad Autónoma de Buenos Aires
| | - A. P. Castellanos Fuentes
- Universidad de Buenos Aires (UBA)
- Facultad de Ciencias Exactas y Naturales (FCEN)
- Departamento de Industrias
- Intendente Güiraldes 2160
- Ciudad Autónoma de Buenos Aires
| | - S. K. Flores
- Universidad de Buenos Aires (UBA)
- Facultad de Ciencias Exactas y Naturales (FCEN)
- Departamento de Industrias
- Intendente Güiraldes 2160
- Ciudad Autónoma de Buenos Aires
| | - M. F. de Escalada Pla
- Universidad de Buenos Aires (UBA)
- Facultad de Ciencias Exactas y Naturales (FCEN)
- Departamento de Industrias
- Intendente Güiraldes 2160
- Ciudad Autónoma de Buenos Aires
| |
Collapse
|
26
|
Dimitrellou D, Kandylis P, Kourkoutas Y, Kanellaki M. Novel probiotic whey cheese with immobilized lactobacilli on casein. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.08.028] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
27
|
Santarmaki V, Kourkoutas Y, Zoumpopoulou G, Mavrogonatou E, Kiourtzidis M, Chorianopoulos N, Tassou C, Tsakalidou E, Simopoulos C, Ypsilantis P. Survival, Intestinal Mucosa Adhesion, and Immunomodulatory Potential of Lactobacillus plantarum Strains. Curr Microbiol 2017. [PMID: 28634689 DOI: 10.1007/s00284-017-1285-z] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Survival during transit through the gastrointestinal track, intestinal mucosa adhesion, and a potential immunomodulatory effect of Lactobacillus plantarum strains 2035 and ACA-DC 2640 were investigated in a rat model. According to microbiological and multiplex PCR analysis, both strains were detected in feces 24 h after either single-dose or daily administration for 7 days. Intestinal mucosa adhesion of L. plantarum 2035 was noted in the large intestine at 24 h after single-dose administration, while it was not detected at 48 h. Daily dosing, prolonged detection of the strain up to 48 h post-administration, and expanded adhesion to the small intestine. Adhesion of L. plantarum ACA-DC 2640 to the intestinal mucosa after single-dose administration was prolonged and more extended compared to L. plantarum 2035. Daily dosing increased both the levels and the rate of positive cultures of the strains compared to those of the single-dose scheme. In addition, both strains increased total IgG while decreased IgM and IgA serum levels. In conclusion, L. plantarum 2035 and L. plantarum ACA-DC 2640 survived transit through the gastrointestinal track, exhibited transient distinct adhesion to the intestinal mucosa and modulated the systemic immune response.
Collapse
Affiliation(s)
- Valentini Santarmaki
- Laboratory of Applied Microbiology & Biotechnology, Department of Molecular Biology & Genetics, Democritus University of Thrace, 68100, Alexandroupolis, Greece
| | - Yiannis Kourkoutas
- Laboratory of Applied Microbiology & Biotechnology, Department of Molecular Biology & Genetics, Democritus University of Thrace, 68100, Alexandroupolis, Greece
| | - Georgia Zoumpopoulou
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855, Athens, Greece
| | - Eleni Mavrogonatou
- Laboratory of Cell Proliferation and Ageing, Institute of Biosciences and Applications, National Centre for Scientific Research Demokritos, 15310, Athens, Greece
| | - Mikis Kiourtzidis
- Laboratory of Applied Microbiology & Biotechnology, Department of Molecular Biology & Genetics, Democritus University of Thrace, 68100, Alexandroupolis, Greece
| | - Nikos Chorianopoulos
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization DEMETER, 1 S. Venizelou Str, Lykovrissi, 14123, Athens, Greece
| | - Chrysoula Tassou
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization DEMETER, 1 S. Venizelou Str, Lykovrissi, 14123, Athens, Greece
| | - Effie Tsakalidou
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855, Athens, Greece
| | - Constantinos Simopoulos
- Laboratory of Experimental Surgery and Surgical Research, School of Medicine, Democritus University of Thrace, 68100, Alexandroupolis, Greece
| | - Petros Ypsilantis
- Laboratory of Experimental Surgery and Surgical Research, School of Medicine, Democritus University of Thrace, 68100, Alexandroupolis, Greece. .,University General Hospital of Alexandroupolis, Dragana, 68100, Alexandroupolis, Greece.
| |
Collapse
|
28
|
Terpou A, Gialleli AI, Bosnea L, Kanellaki M, Koutinas AA, Castro GR. Novel cheese production by incorporation of sea buckthorn berries ( Hippophae rhamnoides L.) supported probiotic cells. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.11.021] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
29
|
Bosnea LA, Kopsahelis N, Kokkali V, Terpou A, Kanellaki M. Production of a novel probiotic yogurt by incorporation of L. casei enriched fresh apple pieces, dried raisins and wheat grains. FOOD AND BIOPRODUCTS PROCESSING 2017. [DOI: 10.1016/j.fbp.2016.11.010] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
|
30
|
Fan S, Breidt F, Price R, Pérez-Díaz I. Survival and Growth of Probiotic Lactic Acid Bacteria in Refrigerated Pickle Products. J Food Sci 2016; 82:167-173. [DOI: 10.1111/1750-3841.13579] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2016] [Revised: 11/04/2016] [Accepted: 11/09/2016] [Indexed: 11/27/2022]
Affiliation(s)
- Sicun Fan
- Dept. of Food, Bioprocessing and Nutrition Sciences; State Univ; 322 Schaub Hall, Box 7624, NC State University Raleigh N.C. 27695-7624 U.S.A
| | - Fred Breidt
- U.S. Dept. of Agriculture, Agricultural Research Service; North Carolina State Univ; 322 Schaub Hall, Box 7624 Raleigh N.C. 27695-7624 U.S.A
| | - Robert Price
- U.S. Dept. of Agriculture, Agricultural Research Service; North Carolina State Univ; 322 Schaub Hall, Box 7624 Raleigh N.C. 27695-7624 U.S.A
| | - Ilenys Pérez-Díaz
- U.S. Dept. of Agriculture, Agricultural Research Service; North Carolina State Univ; 322 Schaub Hall, Box 7624 Raleigh N.C. 27695-7624 U.S.A
| |
Collapse
|
31
|
Xiudong X, Ying W, Xiaoli L, Ying L, Jianzhong Z. Soymilk residue (okara) as a natural immobilization carrier for Lactobacillus plantarum cells enhances soymilk fermentation, glucosidic isoflavone bioconversion, and cell survival under simulated gastric and intestinal conditions. PeerJ 2016; 4:e2701. [PMID: 27867770 PMCID: PMC5111894 DOI: 10.7717/peerj.2701] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2016] [Accepted: 10/18/2016] [Indexed: 01/11/2023] Open
Abstract
Cell immobilization is an alternative to microencapsulation for the maintenance of cells in a liquid medium. However, artificial immobilization carriers are expensive and pose a high safety risk. Okara, a food-grade byproduct from soymilk production, is rich in prebiotics. Lactobacilli could provide health enhancing effects to the host. This study aimed to evaluate the potential of okara as a natural immobilizer for L. plantarum 70810 cells. The study also aimed to evaluate the effects of okara-immobilized L. plantarum 70810 cells (IL) on soymilk fermentation, glucosidic isoflavone bioconversion, and cell resistance to simulated gastric and intestinal stresses. Scanning electron microscopy (SEM) was used to show cells adherence to the surface of okara. Lactic acid, acetic acid and isoflavone analyses in unfermented and fermented soymilk were performed by HPLC with UV detection. Viability and growth kinetics of immobilized and free L. plantarum 70810 cells (FL) were followed during soymilk fermentation. Moreover, changes in pH, titrable acidity and viscosity were measured by conventional methods. For in vitro testing of simulated gastrointestinal resistance, fermented soymilk was inoculated with FL or IL and an aliquot incubated into acidic MRS broth which was conveniently prepared to simulate gastric, pancreatic juices and bile salts. Survival to simulated gastric and intestinal stresses was evaluated by plate count of colony forming units on MRS agar. SEM revealed that the lactobacilli cells attached and bound to the surface of okara. Compared with FL, IL exhibited a significantly higher specific growth rate, shorter lag phase of growth, higher productions of lactic and acetic acids, a faster decrease in pH and increase in titrable acidity, and a higher soymilk viscosity. Similarly, IL in soymilk showed higher productions of daizein and genistein compared with the control. Compared with FL, IL showed reinforced resistance to simulatedgastric and intestinal stresses in vitro that included low pH, low pH plus pepsin, pancreatin, and bile salt. Our results indicate that okara is a new potential immobilization carrier to enhance the growth and glucosidic isoflavone bioconversion activities of L. plantarum in soymilk and improve cell survivability following simulated gastric and intestinal conditions.
Collapse
Affiliation(s)
- Xia Xiudong
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences , Nanjing , Jiangsu , PR China
| | - Wang Ying
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences , Nanjing , Jiangsu , PR China
| | - Liu Xiaoli
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences , Nanjing , Jiangsu , PR China
| | - Li Ying
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences , Nanjing , Jiangsu , PR China
| | - Zhou Jianzhong
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences , Nanjing , Jiangsu , PR China
| |
Collapse
|
32
|
Marinaki E, Kandylis P, Dimitrellou D, Zakynthinos G, Varzakas T. Probiotic Yogurt Production with Lactobacillus casei and Prebiotics. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE 2016. [DOI: 10.12944/crnfsj.4.special-issue-october.07] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Evagelia Marinaki
- Technological Educational Institute of Peloponnese, School of Agricultural Technology, Food Technology and Nutrition, Department of Food Technology, Hellas (Greece)
| | - Panagiotis Kandylis
- Technological Educational Institute of Peloponnese, School of Agricultural Technology, Food Technology and Nutrition, Department of Food Technology, Hellas (Greece)
| | - Dimitra Dimitrellou
- Technological Educational Institute of Peloponnese, School of Agricultural Technology, Food Technology and Nutrition, Department of Food Technology, Hellas (Greece)
| | - Georgios Zakynthinos
- Technological Educational Institute of Peloponnese, School of Agricultural Technology, Food Technology and Nutrition, Department of Food Technology, Hellas (Greece)
| | - Theodoros Varzakas
- Technological Educational Institute of Peloponnese, School of Agricultural Technology, Food Technology and Nutrition, Department of Food Technology, Hellas (Greece)
| |
Collapse
|
33
|
Dimitrellou D, Kandylis P, Petrović T, Dimitrijević-Branković S, Lević S, Nedović V, Kourkoutas Y. Survival of spray dried microencapsulated Lactobacillus casei ATCC 393 in simulated gastrointestinal conditions and fermented milk. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.03.007] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
34
|
Dimitrellou D, Kandylis P, Kourkoutas Y. Effect of cooling rate, freeze-drying, and storage on survival of free and immobilized Lactobacillus casei ATCC 393. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.01.063] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
35
|
Effect of curing salts and probiotic cultures on the evolution of flavor compounds in dry-fermented sausages during ripening. Food Chem 2016; 201:334-8. [DOI: 10.1016/j.foodchem.2016.01.084] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2015] [Revised: 12/17/2015] [Accepted: 01/19/2016] [Indexed: 01/14/2023]
|
36
|
Lactobacillus casei Exerts Anti-Proliferative Effects Accompanied by Apoptotic Cell Death and Up-Regulation of TRAIL in Colon Carcinoma Cells. PLoS One 2016; 11:e0147960. [PMID: 26849051 PMCID: PMC4744000 DOI: 10.1371/journal.pone.0147960] [Citation(s) in RCA: 177] [Impact Index Per Article: 22.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2015] [Accepted: 01/10/2016] [Indexed: 12/11/2022] Open
Abstract
Probiotic microorganisms such as lactic acid bacteria (LAB) exert a number of strain-specific health-promoting activities attributed to their immunomodulatory, anti-inflammatory and anti-carcinogenic properties. Despite recent attention, our understanding of the biological processes involved in the beneficial effects of LAB strains is still limited. To this end, the present study investigated the growth-inhibitory effects of Lactobacillus casei ATCC 393 against experimental colon cancer. Administration of live Lactobacillus casei (as well as bacterial components thereof) on murine (CT26) and human (HT29) colon carcinoma cell lines raised a significant concentration- and time-dependent anti-proliferative effect, determined by cell viability assays. Specifically, a dramatic decrease in viability of colon cancer cells co-incubated with 10(9) CFU/mL L. casei for 24 hours was detected (78% for HT29 and 52% for CT26 cells). In addition, live L. casei induced apoptotic cell death in both cell lines as revealed by annexin V and propidium iodide staining. The significance of the in vitro anti-proliferative effects was further confirmed in an experimental tumor model. Oral daily administration of 10(9) CFU live L. casei for 13 days significantly inhibited in vivo growth of colon carcinoma cells, resulting in approximately 80% reduction in tumor volume of treated mice. Tumor growth inhibition was accompanied by L. casei-driven up-regulation of the TNF-related apoptosis-inducing ligand TRAIL and down-regulation of Survivin. Taken together, these findings provide evidence for beneficial tumor-inhibitory, anti-proliferative and pro-apoptotic effects driven by this probiotic LAB strain.
Collapse
|
37
|
Encapsulation of Lactobacillus casei ATCC 393 cells and evaluation of their survival after freeze-drying, storage and under gastrointestinal conditions. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.07.021] [Citation(s) in RCA: 77] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
|
38
|
Sidira M, Kourkoutas Y, Kanellaki M, Charalampopoulos D. In vitro study on the cell adhesion ability of immobilized lactobacilli on natural supports. Food Res Int 2015; 76:532-539. [DOI: 10.1016/j.foodres.2015.07.036] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2015] [Revised: 07/18/2015] [Accepted: 07/24/2015] [Indexed: 12/24/2022]
|
39
|
Sidira M, Kandylis P, Kanellaki M, Kourkoutas Y. Effect of immobilized Lactobacillus casei on volatile compounds of heat treated probiotic dry-fermented sausages. Food Chem 2015; 178:201-7. [DOI: 10.1016/j.foodchem.2015.01.068] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2014] [Revised: 10/11/2014] [Accepted: 01/13/2015] [Indexed: 01/28/2023]
|
40
|
|
41
|
Effect of immobilized Lactobacillus casei on the evolution of flavor compounds in probiotic dry-fermented sausages during ripening. Meat Sci 2015; 100:41-51. [DOI: 10.1016/j.meatsci.2014.09.011] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2014] [Revised: 08/08/2014] [Accepted: 09/15/2014] [Indexed: 11/16/2022]
|
42
|
Sidira M, Galanis A, Nikolaou A, Kanellaki M, Kourkoutas Y. Evaluation of Lactobacillus casei ATCC 393 protective effect against spoilage of probiotic dry-fermented sausages. Food Control 2014. [DOI: 10.1016/j.foodcont.2014.02.024] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
|
43
|
Dimitrellou D, Kandylis P, Sidira M, Koutinas AA, Kourkoutas Y. Free and immobilized Lactobacillus casei ATCC 393 on whey protein as starter cultures for probiotic Feta-type cheese production. J Dairy Sci 2014; 97:4675-85. [PMID: 24931523 DOI: 10.3168/jds.2013-7597] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2013] [Accepted: 02/12/2014] [Indexed: 11/19/2022]
Abstract
The use of free and immobilized Lactobacillus casei ATCC 393 on whey protein as starter culture in probiotic Feta-type cheese production was evaluated. The probiotic cultures resulted in significantly higher acidity; lower pH; reduced counts of coliforms, enterobacteria, and staphylococci; and improved quality characteristics compared with cheese with no culture. Microbiological and strain-specific multiplex PCR analysis showed that both free and immobilized L. casei ATCC 393 were detected in the novel products at levels required for conferring a probiotic effect at the end of the ripening. The effect of starter culture on production of volatile compounds was investigated by the solid-phase microextraction gas chromatography-mass spectrometry analysis technique. The immobilized cells resulted in an improved profile of aroma-related compounds and the overall high quality of the novel products was ascertained by the preliminary sensory test. Finally, the high added value produced by exploitation of whey, which is an extremely polluting industrial waste, was highlighted and assessed.
Collapse
Affiliation(s)
- Dimitra Dimitrellou
- Applied Microbiology and Molecular Biotechnology Research Group, Department of Molecular Biology & Genetics, Democritus University of Thrace, Alexandroupolis, 68100, Greece
| | - Panagiotis Kandylis
- Food Biotechnology Group, Section of Analytical Environmental and Applied Chemistry, Department of Chemistry, University of Patras, GR-26500 Patras, Greece.
| | - Marianthi Sidira
- Applied Microbiology and Molecular Biotechnology Research Group, Department of Molecular Biology & Genetics, Democritus University of Thrace, Alexandroupolis, 68100, Greece
| | - Athanasios A Koutinas
- Food Biotechnology Group, Section of Analytical Environmental and Applied Chemistry, Department of Chemistry, University of Patras, GR-26500 Patras, Greece
| | - Yiannis Kourkoutas
- Applied Microbiology and Molecular Biotechnology Research Group, Department of Molecular Biology & Genetics, Democritus University of Thrace, Alexandroupolis, 68100, Greece
| |
Collapse
|
44
|
Mitropoulou G, Nedovic V, Goyal A, Kourkoutas Y. Immobilization technologies in probiotic food production. J Nutr Metab 2013; 2013:716861. [PMID: 24288597 PMCID: PMC3830840 DOI: 10.1155/2013/716861] [Citation(s) in RCA: 62] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2013] [Revised: 08/15/2013] [Accepted: 08/20/2013] [Indexed: 12/14/2022] Open
Abstract
Various supports and immobilization/encapsulation techniques have been proposed and tested for application in functional food production. In the present review, the use of probiotic microorganisms for the production of novel foods is discussed, while the benefits and criteria of using probiotic cultures are analyzed. Subsequently, immobilization/encapsulation applications in the food industry aiming at the prolongation of cell viability are described together with an evaluation of their potential future impact, which is also highlighted and assessed.
Collapse
Affiliation(s)
- Gregoria Mitropoulou
- Applied Microbiology and Molecular Biotechnology Research Group, Department of Molecular Biology & Genetics, Democritus University of Thrace, 68100 Alexandroupolis, Greece
| | - Viktor Nedovic
- Faculty of Agriculture, Department of Food Technology, University of Belgrade, Nemanjina 6, Zemun, 11081 Belgrade, Serbia
| | - Arun Goyal
- Department of Biotechnology, Indian Institute of Technology Guwahati, Guwahati, Assam 781039, India
| | - Yiannis Kourkoutas
- Applied Microbiology and Molecular Biotechnology Research Group, Department of Molecular Biology & Genetics, Democritus University of Thrace, 68100 Alexandroupolis, Greece
| |
Collapse
|
45
|
Sidira M, Karapetsas A, Galanis A, Kanellaki M, Kourkoutas Y. Effective survival of immobilized Lactobacillus casei during ripening and heat treatment of probiotic dry-fermented sausages and investigation of the microbial dynamics. Meat Sci 2013; 96:948-55. [PMID: 24211554 DOI: 10.1016/j.meatsci.2013.09.013] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2013] [Revised: 09/15/2013] [Accepted: 09/16/2013] [Indexed: 10/26/2022]
Abstract
The aim was the assessment of immobilized Lactobacillus casei ATCC 393 on wheat in the production of probiotic dry-fermented sausages and the investigation of the microbial dynamics. For comparison, sausages containing either free L. casei ATCC 393 or no starter culture were also prepared. During ripening, the numbers of lactobacilli exceeded 7 log cfu/g, while a drastic decrease was observed in enterobacteria, staphylococci and pseudomonas counts. Microbial diversity was further studied applying a PCR-DGGE protocol. Members of Lactobacillus, Leuconostoc, Lactococcus, Carnobacterium, Brochothrix, Bacillus and Debaryomyces were the main microbial populations detected. Microbiological and strain-specific multiplex PCR analysis confirmed that the levels of L. casei ATCC 393 in the samples after 66 days of ripening were above the minimum concentration for conferring a probiotic effect (≥ 6 log cfu/g). However, after heat treatment, this strain was detected at the above levels, only in sausages containing immobilized cells.
Collapse
Affiliation(s)
- Marianthi Sidira
- Food Biotechnology Group, Section of Analytical Environmental and Applied Chemistry, Department of Chemistry, University of Patras, GR-26500 Patras, Greece.; Applied Microbiology and Molecular Biotechnology Research Group, Department of Molecular Biology & Genetics, Democritus University of Thrace, Alexandroupolis 68100, Greece
| | | | | | | | | |
Collapse
|
46
|
Sidira M, Saxami G, Dimitrellou D, Santarmaki V, Galanis A, Kourkoutas Y. Monitoring survival of Lactobacillus casei ATCC 393 in probiotic yogurts using an efficient molecular tool. J Dairy Sci 2013; 96:3369-77. [DOI: 10.3168/jds.2012-6343] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2012] [Accepted: 01/19/2013] [Indexed: 12/18/2022]
|
47
|
Parra K, Ferrer M, Piñero M, Barboza Y, Medina LM. Use of Lactobacillus acidophilus and Lactobacillus casei for a potential probiotic legume-based fermented product using pigeon pea (Cajanus cajan). J Food Prot 2013; 76:265-71. [PMID: 23433374 DOI: 10.4315/0362-028x.jfp-12-138] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The aim of the present study was to evaluate the use of pigeon pea (Cajanus cajan) as an appropriate substrate in the production of a legume-based fermented product with Lactobacillus acidophilus ATCC 314 or Lactobacillus casei ATCC 393 and then to ascertain the effects of the addition of ingredients such as powdered milk and banana or strawberry sauce. The products were analyzed for viable cell counts, pH, and sensory attributes during product manufacture and throughout the refrigerated storage period at 3, 7, 14, 21, and 28 days. Nine types of products were produced. At the end of the storage period, the viability of L. acidophilus was above 7 log CFU/g in the presence of milk and 20% sucrose fruit sauce. For products with L. casei, the lack of ingredients such as milk caused no significant loss in viability; however, a high concentration of sucrose in the fruit sauce was an important factor in maintaining a high L. casei population. L. casei had high viability and good sensory attributes. Both strains could be considered suitable for a pigeon pea-based fermented potential probiotic product and a low-cost protein source.
Collapse
Affiliation(s)
- K Parra
- R+D Nutrition Laboratory, Faculty of Medicine, University of Zulia, Apdo 4003, Maracaibo, Venezuela
| | | | | | | | | |
Collapse
|
48
|
Machado A, Almeida C, Carvalho A, Boyen F, Haesebrouck F, Rodrigues L, Cerca N, Azevedo NF. Fluorescence in situ hybridization method using a peptide nucleic acid probe for identification of Lactobacillus spp. in milk samples. Int J Food Microbiol 2013; 162:64-70. [PMID: 23357093 DOI: 10.1016/j.ijfoodmicro.2012.09.024] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2012] [Revised: 09/11/2012] [Accepted: 09/30/2012] [Indexed: 10/27/2022]
Abstract
Lactobacillus species constitute one of the dominant and beneficial bacteria in our body and are used in developed countries as a microbial adjuvant. Identification of these probiotic bacteria is traditionally performed by culture-based techniques. However, such methods are very time-consuming and can give inaccurate results, especially when Lactobacillus is present in mixed bacterial complex communities. Our study aimed to accurately identify Lactobacillus spp. using a novel Peptide Nucleic Acid (PNA) Fluorescence In Situ Hybridization (FISH) probe. The probe (Lac663) was tested on 36 strains belonging to different Lactobacillus species and on 20 strains of other bacterial species. The sensitivity and specificity of the method were 100% (95% confidence interval (CI), 88.0 to 100.0%) and 95.0% (95% CI, 73.1 to 99.7%), respectively. Additionally, we tested the applicability of the method on milk samples added with Lactobacillus strains at probiotic range concentrations and other taxonomically related bacteria, as well as pathogenic bacteria. The Lac663 probe bound exclusively to Lactobacillus strains and the described PNA-FISH method was capable of directly quantifying Lactobacillus spp. in concentrations at which these potential probiotic bacteria are considered to have an effective benefit on human health.
Collapse
Affiliation(s)
- Antonio Machado
- IBB-Institute for Biotechnology and Bioengineering, Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | | | | | | | | | | | | | | |
Collapse
|
49
|
Saxami G, Ypsilantis P, Sidira M, Simopoulos C, Kourkoutas Y, Galanis A. Distinct adhesion of probiotic strain Lactobacillus casei ATCC 393 to rat intestinal mucosa. Anaerobe 2012; 18:417-20. [PMID: 22554894 DOI: 10.1016/j.anaerobe.2012.04.002] [Citation(s) in RCA: 52] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2012] [Revised: 04/02/2012] [Accepted: 04/09/2012] [Indexed: 12/29/2022]
Abstract
Adhesion to the intestine represents a critical parameter for probiotic action. In this study, the adhesion ability of Lactobacillus casei ATCC 393 to the gastrointestinal tract of Wistar rats was examined after single and daily administration of fermented milk containing either free or immobilized cells on apple pieces. The adhesion of the probiotic cells at the large intestine (cecum and colon) was recorded at levels ≥6 logCFU/g (suggested minimum levels for conferring a probiotic effect) following daily administration for 7 days by combining microbiological and strain-specific multiplex PCR analysis. Single dose administration resulted in slightly reduced counts (5 logCFU/g), while they were lower at the small intestine (duodenum, jejunum, ileum) (≤3 logCFU/g), indicating that adhesion was a targeted process. Of note, the levels of L. casei ATCC 393 were enhanced in the cecal and colon fluids both at single and daily administration of immobilized cells (6 and 7 logCFU/g, respectively). The adhesion of the GI tract was transient and thus daily consumption of probiotic products containing the specific strain is suggested as an important prerequisite for retaining its levels at an effective concentration.
Collapse
Affiliation(s)
- Georgia Saxami
- Applied Microbiology and Molecular Biotechnology Research Group, Department of Molecular Biology and Genetics, Democritus University of Thrace, Dragana, Alexandroupolis, Greece
| | | | | | | | | | | |
Collapse
|
50
|
In vitrocomparison of commensal, probiotic and pathogenic strains ofEnterococcus faecalis. Br J Nutr 2012; 108:2043-53. [DOI: 10.1017/s0007114512000220] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
In vivostudies have provided evidence that micro-organisms have important roles in immunological, digestive and respiratory functions, conferring health benefits on the host. Severalin vitromethods have been advised for the initial screening of microbes with potential health effects. The objective of the present study was to employ suchin vitromethodology to characterise different strains ofEnterococcus faecalis. The characteristics of a commercial product marketed as a probiotic, Symbioflor-1 (Symbiopharm), were compared with the characteristics of both pathogenic and commensal strains. Tolerance towards low pH and viability after exposure to human gastric and duodenal juices were assayed. Symbioflor-1 was the most susceptible strain to these treatments when compared with the otherE. faecalisstrains. Furthermore, Symbioflor-1 exhibited the lowest adhesion capacity to intestinal epithelial cells (IEC) and mucus. Competitive binding studies using heparin indicated that glycosaminoglycans might be involved in the adhesion to IEC, but also that differences in these putative bacteria–host interactions do not cause the relative low adhesion capacity of Symbioflor-1. Maturation of dendritic cells (DC) after exposure to bacteria was assayed as an indication of an immunomodulatory effect. All strains induced a moderate elevation of the DC maturation markers CD83 and CD86; however, no strain-specific differences were detected. Correlations betweenin vitroandin vivostudies are discussed. Althoughin vitroassaying is a rational starting point for the selection of microbes with a potential health benefit, it is emphasised that human clinical trials are the definite tool for establishing probiotic status.
Collapse
|