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Agunwah IM, Ogueke CC, Nwosu JN, Anyogu A. Microbiological evaluation of the indigenous fermented condiment okpeye available at various retail markets in the south-eastern region of Nigeria. Heliyon 2024; 10:e25493. [PMID: 38356605 PMCID: PMC10865259 DOI: 10.1016/j.heliyon.2024.e25493] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2023] [Revised: 01/22/2024] [Accepted: 01/29/2024] [Indexed: 02/16/2024] Open
Abstract
In Africa, indigenous fermented condiments contribute to food security as a low-cost source of protein. Okpeye is an indigenous fermented condiment produced from Prosopis africana seeds. The reliance on spontaneous fermentation processes and unhygienic practices during production often results in the contamination of the final product with microbial hazards. A microbiological evaluation of 18 commercial samples of okpeye purchased from six markets in two cities in southeastern Nigeria was conducted. Fifty-nine (59) bacteria were isolated and identified at the species level by phenotyping and sequencing the 16S rRNA, gyrB and rpoB genes. Bacillus (47.4 %) and Staphylococcus (42.3 %) were the predominant bacterial genera in okpeye. Overall, B. amyloliquefaciens and S. simulans were the most frequently occurring bacteria and were present in all samples. In addition, B. cereus was isolated in samples obtained from all markets. Other bacterial species included B. velezensis, Oceanobacillus caeni, S. cohnii, Escherichia fergusonni and Vagacoccus lutrae. The B. cereus isolates (10) were screened for the presence of 8 enterotoxin genes (hblA, hblC, hblD, nheA, nheB, nheC, cytK, entFM) and one emetic gene (cesB). The non-haemolytic enterotoxin (nheABC) and haemolytic enterotoxin (hblABD) complexes were present in 70 % and 50 % of B. cereus respectively. The positive rate of cytK and entFM genes was 70 %, while the cesB gene was 30 %. Antibiotic susceptibility assessment showed that most of the isolates were susceptible to gentamicin, tetracycline, streptomycin, and erythromycin but resistant to ciprofloxacin and vancomycin. These findings highlight the need for further controls to reduce contamination with potential pathogenic bacteria in indigenous fermented condiments such as okpeye. There is also a need to educate producers regarding hygienic practices to safeguard public health and food security.
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Affiliation(s)
- Ijeoma M. Agunwah
- Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, Nigeria
| | - Chika C. Ogueke
- Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, Nigeria
| | - Justina N. Nwosu
- Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, Nigeria
| | - Amarachukwu Anyogu
- Food Safety and Security, School of Biomedical Sciences, University of West London, St Mary's Road, Ealing, W5 5RF, London, UK
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Coutinho SB, Shirodkar RR, Kanjirakkandy A, Arulmozhi V, Vaithilingam M, Chandrasekaran SD. Production of Nattokinase from Bacillus amyloliquefaciens MRS18: A Bacterial Strain Isolated from Fermented Beans. Cardiovasc Hematol Agents Med Chem 2024; 22:223-229. [PMID: 38173058 DOI: 10.2174/0118715257275639231219054353] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2023] [Revised: 11/16/2023] [Accepted: 11/30/2023] [Indexed: 01/05/2024]
Abstract
BACKGROUND Nattokinase (NK) is a naturally occurring fibrinolytic protease enzyme obtained from the traditional Japanese food called Natto and has several uses in the pharmaceutical and medical industries. Nowadays, the most often used thrombolytic agent in the clinical field is NK, in part because it is less expensive than other thrombolytic medicines. OBJECTIVES The objective of this study is to investigate the screening, isolation and characterization of the NK enzyme-producing Bacillus strain from fermented Soya beans. METHODS The sample of fermented soya beans were tested for the presence of fibrinolytic protease- producing bacteria, followed by the screening, extraction, characterization and clot lysis assays. RESULTS A total of three isolates were screened for caseinolytic activities by casein hydrolysis assay. Out of those isolates, MRS18 was found to be potent in producing the enzyme proteinase. To determine the taxonomy and phylogeny of these isolates, biochemical and molecular characterization has been carried out. Bacillus amyloliquefaciens MRS18 has been found with the highest caseinolytic activity. The clot lysing ability of the potent strain Bacillus amyloliquefaciens was found to be 61.7% after 120 min, and on further purification, by ammonium sulphate precipitation method, the lysis percentage was found to be 656% after 120 min. CONCLUSION From the results of the present study, we concluded that Bacillus amyloliquefaciens isolated from the fermented soya beans produced an NK enzyme that exhibits immense potential to lyse blood clots.
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Affiliation(s)
- Simran B Coutinho
- School of BioSciences and Technology, Vellore Institute of Technology, Vellore, 632014, Tamil Nadu, India
| | - Rutuja R Shirodkar
- School of BioSciences and Technology, Vellore Institute of Technology, Vellore, 632014, Tamil Nadu, India
| | - Anju Kanjirakkandy
- School of BioSciences and Technology, Vellore Institute of Technology, Vellore, 632014, Tamil Nadu, India
| | - Vijayaganapathi Arulmozhi
- School of BioSciences and Technology, Vellore Institute of Technology, Vellore, 632014, Tamil Nadu, India
| | | | - Subathra D Chandrasekaran
- School of BioSciences and Technology, Vellore Institute of Technology, Vellore, 632014, Tamil Nadu, India
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Jaglan A, Sadera G, Singh P, Singh BP, Goel G. Probiotic potential of gluten degrading Bacillus tequilensis AJG23 isolated from Indian traditional cereal-fermented foods as determined by Multiple Attribute Decision-Making analysis. Food Res Int 2023; 174:113516. [PMID: 37986423 DOI: 10.1016/j.foodres.2023.113516] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2023] [Revised: 09/24/2023] [Accepted: 09/26/2023] [Indexed: 11/22/2023]
Abstract
The present study reported the characterization of gluten hydrolyzing strains of Bacillus sp. from fermented cereal dough. The strains were characterized for probiotic as well as technological attributes. A total of 45 presumptive gluten degrading isolates were obtained on gliadin agar plate assay. Based on hemolytic and antibiotic susceptibility pattern, only six isolates were considered safe which also indicated gliadinase activity on zymography. All the six strains were able to resist the pH 2.0, 0.25% bile and also possessed ability to adhere to the organic solvents and mucin. The cell free supernatant of five strains exhibited antimicrobial activities against Gram-positive and Gram-negative pathogens. A more than 50% survival of the isolated strains was obtained at a salt concentration of 2%, phenol concentration of 0.1% and temperature upto 45 °C. All the strains exhibited antioxidant activities and biofilm forming ability. Furthermore, the ranking of strains based on probiotic as well as other functional attributes was determined using multidimensional Technique for Order of Preference by Similarity to Ideal Solution (TOPSIS). A matrix of multidimensional indicators was prepared using alternatives and criteria, the analysis indicated the strain Bacillus tequilensis AJG23 as the potential probiotic candidate based on all screening criteria. Further work still needs to be done about the protective role of the potential strain against gluten sensitivity using in vitro models.
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Affiliation(s)
- Anjali Jaglan
- Department of Microbiology, Central University of Haryana, Mahendergarh 123031, India
| | - Gunjan Sadera
- Department of Microbiology, Central University of Haryana, Mahendergarh 123031, India
| | - Phool Singh
- School of Engineering and Technology, Central University of Haryana, Mahendergarh 123031, India
| | - Brij Pal Singh
- Department of Microbiology, Central University of Haryana, Mahendergarh 123031, India
| | - Gunjan Goel
- Department of Microbiology, Central University of Haryana, Mahendergarh 123031, India.
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Khan MN, Bashir S, Imran M. Probiotic characterization of Bacillus species strains isolated from an artisanal fermented milk product Dahi. Folia Microbiol (Praha) 2023; 68:757-769. [PMID: 37055653 DOI: 10.1007/s12223-023-01048-w] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2022] [Accepted: 03/22/2023] [Indexed: 04/15/2023]
Abstract
Dahi, an artisanal fermented milk product, widely consumed in Pakistan, is microbiologically diverse, and many bacterial communities await investigation. The current study is first to present probiotic assessment of Bacillus species strains isolated from dahi. Based on 49 identified strains assessed, only 6 strains, i.e., Bacillus licheniformis QAUBL19, QAUBL1901, and QAUBL1902; Bacillus mycoides QAUBM19 and QAUBM1901; and Bacillus subtilis QAUBSS1 were having prominent persistence in the simulated gastrointestinal fluids, being non-hemolytic, with no DNase activity. Probiotic characteristics, cholesterol-assimilating, and carbohydrate-fermenting capabilities were assessed for all the strains. These six strains each showed variant cholesterol assimilating abilities. B. licheniformis QAUBL19 retaining most desired probiotic traits presented both notable cholesterol assimilating and bile salt hydrolase activities. It can be used as a probiotic of choice with hypocholesterolemia ability. B. subtilis QAUBSS1 showed wide carbohydrate fermentation ability and strongest antibacterial potential. It is likely to be considered a probiotic for living beings and starter culture for fermentation of food/feed.
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Affiliation(s)
- Muhammad Nadeem Khan
- Department of Microbiology, Faculty of Biological Sciences, Quaid-I-Azam University, Islamabad, 45320, Pakistan
| | - Saeeda Bashir
- Department of Microbiology, Faculty of Biological Sciences, Quaid-I-Azam University, Islamabad, 45320, Pakistan
| | - Muhammad Imran
- Department of Microbiology, Faculty of Biological Sciences, Quaid-I-Azam University, Islamabad, 45320, Pakistan.
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Elsadek MM, Wang S, Wu Z, Wang J, Wang X, Zhang Y, Yu M, Guo Z, Wang Q, Wang G, Chen Y, Zhang D. Characterization of Bacillus spp. isolated from the intestines of Rhynchocypris lagowskii as a potential probiotic and their effects on fish pathogens. Microb Pathog 2023; 180:106163. [PMID: 37209775 DOI: 10.1016/j.micpath.2023.106163] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Revised: 05/18/2023] [Accepted: 05/18/2023] [Indexed: 05/22/2023]
Abstract
Probiotics sourced from fish intestinal microbiota have a merit over other bacterial sources due to colonization ability and effective time. This study aimed to evaluate the bacilli isolated from the Rhynchocypris lagowskii intestines and their validity as a probiotic. Three isolates were selected (LSG 2-5, LSG 3-7, and LSG 3-8) and defined by morphological and 16S rRNA analysis as Bacillus velezensis, Bacillus aryabhattai, and Bacillus mojavensis, respectively. Results showed the strain tolerant abilities to gastrointestinal fluid, bile salt, pH, and temperature expotures. Additionally, all bacterial strains showed anti-pathogenic activity against at least four strains out of six tested pathogen strains (Staphylococcus aureus, Aeromonas hydrophila, Escherichia coli, Aeromonas veronii, Edwardsiella, and Aeromonas sobria). The bacterial strains also showed a high percentage of co-aggregation activity, more than 70%, with Aer. hydrophile, Staph. epidermidis, and Klebsiella aerogenes. At the same time, the results of competition, rejection, and substitution activity with Aer. hydrophila and Aer. veronii indicated the ability of the isolated strains to reduce the adhesion of pathogens to mucin. All strains showed safety properties, non-hemolytic, and sensitivity characteristics for most of tested antibiotics. In vivo test after injecting these strains into fish at various concentrations showed no side effects in the internal or external organs of fish compared to controls, proving that this is safe for these fish. Furthermore, the three strains produced lipase, amylase, and protease enzymes. The strains also showed bile salt hydrolase activity and biofilm formation, allowing them to tolerate stressful conditions. Conclusion: Based on these strains characteristics and features, they could be considered a promising candidate probiotic and can be used as an anti-pathogenic, especially in aquaculture.
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Affiliation(s)
- Mahmoud M Elsadek
- College of Animal Science and Technology, Jilin Provincial Key Laboratory of Animal Nutrition and Feed Science, Jilin Agricultural University, Changchun, 130118, China; Department of Fish Production, Faculty of Agriculture, Al-Azhar University, Cairo, 11884, Egypt
| | - Sibu Wang
- College of Animal Science and Technology, Jilin Provincial Key Laboratory of Animal Nutrition and Feed Science, Jilin Agricultural University, Changchun, 130118, China
| | - Zhenchao Wu
- College of Life Science, Jilin Agricultural University, Changchun, 130118, China
| | - Jiajing Wang
- College of Animal Science and Technology, Jilin Provincial Key Laboratory of Animal Nutrition and Feed Science, Jilin Agricultural University, Changchun, 130118, China
| | - Xin Wang
- College of Animal Science and Technology, Jilin Provincial Key Laboratory of Animal Nutrition and Feed Science, Jilin Agricultural University, Changchun, 130118, China
| | - Yurou Zhang
- College of Life Science, Jilin Agricultural University, Changchun, 130118, China
| | - Mengnan Yu
- College of Life Science, Jilin Agricultural University, Changchun, 130118, China
| | - Zhixin Guo
- College of Animal Science and Technology, Jilin Provincial Key Laboratory of Animal Nutrition and Feed Science, Jilin Agricultural University, Changchun, 130118, China; Tonghua Normal University, College of Life Science, Jilin, Tonghua, 134001, China
| | - Qiuju Wang
- College of Animal Science and Technology, Jilin Provincial Key Laboratory of Animal Nutrition and Feed Science, Jilin Agricultural University, Changchun, 130118, China; College of Life Science, Jilin Agricultural University, Changchun, 130118, China
| | - Guiqin Wang
- College of Animal Science and Technology, Jilin Provincial Key Laboratory of Animal Nutrition and Feed Science, Jilin Agricultural University, Changchun, 130118, China; College of Life Science, Jilin Agricultural University, Changchun, 130118, China
| | - Yuke Chen
- College of Animal Science and Technology, Jilin Provincial Key Laboratory of Animal Nutrition and Feed Science, Jilin Agricultural University, Changchun, 130118, China; College of Life Science, Jilin Agricultural University, Changchun, 130118, China.
| | - Dongming Zhang
- College of Animal Science and Technology, Jilin Provincial Key Laboratory of Animal Nutrition and Feed Science, Jilin Agricultural University, Changchun, 130118, China; College of Life Science, Jilin Agricultural University, Changchun, 130118, China; Changchun University of Architecture and Civil Engineering, Changchun, China.
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Chioma Mgbodile F, Nwagu TNT. Probiotic therapy, African fermented foods and food-derived bioactive peptides in the management of SARS-CoV-2 cases and other viral infections. BIOTECHNOLOGY REPORTS 2023; 38:e00795. [PMID: 37041970 PMCID: PMC10066861 DOI: 10.1016/j.btre.2023.e00795] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Revised: 03/20/2023] [Accepted: 03/27/2023] [Indexed: 04/04/2023]
Abstract
The current paper focuses on the impact of probiotics, African fermented foods and bioactive peptides on severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) infection severity and related viral infections. Using probiotics or bioactive peptides as therapeutic adjuncts appears superior to standard care alone. Probiotics play critical roles in innate and adaptive immune modulation by balancing the gut microbiota to combat viral infections, secondary bacterial infections and microbial dysbiosis. African fermented foods contain abundant potential probiotic microorganisms such as the lactic acid bacteria (LAB), Saccharomyces, and Bacillus. More so, fermented food-derived bioactive peptides play vital roles in preventing cardiovascular diseases, hypertension, lung injury, diabetes, and other COVID-19 comorbidities. Regularly incorporating potential probiotics and bioactive peptides into diets should enable a build-up of the benefits in the body system that may result in a better prognosis, especially in COVID-19 patients with underlying complexities. Despite the reported therapeutic potentials of probiotics and fermented foods, numerous setbacks exist regarding their application in disease management. These shortfalls underscore an evident need for more studies to evaluate the specific potentials of probiotics and traditional fermented foods in ameliorating SARS-CoV-2 and other viral infections.
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Kognou ALM, Chio C, Khatiwada JR, Shrestha S, Chen X, Zhu Y, Ngono Ngane RA, Agbor Agbor G, Jiang ZH, Xu CC, Qin W. Characterization of Potential Virulence, Resistance to Antibiotics and Heavy Metals, and Biofilm-Forming Capabilities of Soil Lignocellulolytic Bacteria. Microb Physiol 2023; 33:36-48. [PMID: 36944321 DOI: 10.1159/000530228] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2022] [Accepted: 03/12/2023] [Indexed: 03/23/2023]
Abstract
Soil bacteria participate in self-immobilization processes for survival, persistence, and production of virulence factors in some niches or hosts through their capacities for autoaggregation, cell surface hydrophobicity, biofilm formation, and antibiotic and heavy metal resistance. This study investigated potential virulence, antibiotic and heavy metal resistance, solvent adhesion, and biofilm-forming capabilities of six cellulolytic bacteria isolated from soil samples: Paenarthrobacter sp. MKAL1, Hymenobacter sp. MKAL2, Mycobacterium sp. MKAL3, Stenotrophomonas sp. MKAL4, Chryseobacterium sp. MKAL5, and Bacillus sp. MKAL6. Strains were subjected to phenotypic methods, including heavy metal and antibiotic susceptibility and virulence factors (protease, lipase, capsule production, autoaggregation, hydrophobicity, and biofilm formation). The effect of ciprofloxacin was also investigated on bacterial susceptibility over time, cell membrane, and biofilm formation. Strains MKAL2, MKAL5, and MKAL6 exhibited protease and lipase activities, while only MKAL6 produced capsules. All strains were capable of aggregating, forming biofilm, and adhering to solvents. Strains tolerated high amounts of chromium, lead, zinc, nickel, and manganese and were resistant to lincomycin. Ciprofloxacin exhibited bactericidal activity against these strains. Although the phenotypic evaluation of virulence factors of bacteria can indicate their pathogenic nature, an in-depth genetic study of virulence, antibiotic and heavy metal resistance genes is required.
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Affiliation(s)
| | - Chonlong Chio
- Department of Biology, Lakehead University, Thunder Bay, Ontario, Canada
| | | | - Sarita Shrestha
- Department of Biology, Lakehead University, Thunder Bay, Ontario, Canada
| | - Xuantong Chen
- Department of Biology, Lakehead University, Thunder Bay, Ontario, Canada
| | - Yuen Zhu
- School of Environment and Resources, Shanxi University, Taiyuan, China
| | | | - Gabriel Agbor Agbor
- Centre for Research on Medicinal Plants and Traditional Medicine, Institute of Medical Research and Medicinal Plants Studies Cameroon, Yaoundé, Cameroon
| | - Zi-Hua Jiang
- Department of Chemistry, Lakehead University, Thunder Bay, Ontario, Canada
| | - Chunbao Charles Xu
- Department of Chemical and Biochemical Engineering, Western University, London, Ontario, Canada
| | - Wensheng Qin
- Department of Biology, Lakehead University, Thunder Bay, Ontario, Canada
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Daneshazari R, Rabbani Khorasgani M, Hosseini-Abari A, Kim JH. Bacillus subtilis isolates from camel milk as probiotic candidates. Sci Rep 2023; 13:3387. [PMID: 36854714 PMCID: PMC9974938 DOI: 10.1038/s41598-023-30507-0] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2022] [Accepted: 02/24/2023] [Indexed: 03/02/2023] Open
Abstract
Recently Bacillus spp. has gained much attention as potential probiotics due to the production of resistant cells. So, this research is purposeful for evaluation of probiotic characteristics of Bacillus isolates from camel milk as a suitable source for growth and isolation of microorganisms that can be candidate to be used as probiotic. First, forty-eight colonies were screened by using morphological and biochemical analysis. Among the isolates, two of them were recognized as Bacillus subtilis CM1 and CM2 by partial 16SrRNA sequencing that, probiotic potentials of them were evaluated. Both of them, in the preliminary safety screening, were found negative for hemolysis and lecithinase activity. Also, in vitro characteristics such as acid, bile salts and artificial gastric juice resistant, cell surface hydrophobicity, auto-aggregation, antioxidant characteristics, and adherent capability to HT-29 cells were determined for them approximately in the range of other probiotic strains. Two strains were susceptible to various antibiotics and enterotoxigenic activities were not detected by PCR which means isolated Bacillus strains could be classified as safe. Altogether, results demonstrate that Bacillus CM1 and CM2 strains could have the potential of consideration as probiotics, however more extensive in vitro/vivo studies are needed.
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Affiliation(s)
- Roya Daneshazari
- grid.411750.60000 0001 0454 365XDepartment of Cell and Molecular Biology and Microbiology, Faculty of Biological Science and Technology, University of Isfahan, Isfahan, Iran
| | - Mohammad Rabbani Khorasgani
- Department of Cell and Molecular Biology and Microbiology, Faculty of Biological Science and Technology, University of Isfahan, Isfahan, Iran.
| | - Afrouzossadat Hosseini-Abari
- grid.411750.60000 0001 0454 365XDepartment of Cell and Molecular Biology and Microbiology, Faculty of Biological Science and Technology, University of Isfahan, Isfahan, Iran
| | - June-Hyung Kim
- grid.255166.30000 0001 2218 7142Department of Chemical Engineering, College of Engineering, Dong-a University, Busan, Korea
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Maheshwari DG, Shah JS, Shah DB, Patel PK, Singh YR. Emerging trends in extraction and analytical techniques for bromelain. J LIQ CHROMATOGR R T 2023. [DOI: 10.1080/10826076.2022.2161573] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Dilip G. Maheshwari
- Department of Pharmaceutical Quality Assurance, L.J. Institute of Pharmacy, LJ University, Ahmedabad, India
| | - Jignesh S. Shah
- Department of Pharmaceutical Regulatory Affairs, L.J. Institute of Pharmacy, LJ University, Ahmedabad, India
| | - Darshil B. Shah
- Department of Pharmaceutical Quality Assurance, L.J. Institute of Pharmacy, LJ University, Ahmedabad, India
| | - Paresh K. Patel
- Department of Pharmaceutical Chemistry, L.J. Institute of Pharmacy, LJ University, Ahmedabad, India
| | - Yash Raj Singh
- Department of Pharmaceutical Quality Assurance, L.J. Institute of Pharmacy, LJ University, Ahmedabad, India
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Dabiré Y, Somda NS, Somda MK, Compaoré CB, Mogmenga I, Ezeogu LI, Traoré AS, Ugwuanyi JO, Dicko MH. Assessment of probiotic and technological properties of Bacillus spp. isolated from Burkinabe Soumbala. BMC Microbiol 2022; 22:228. [PMID: 36175837 PMCID: PMC9523936 DOI: 10.1186/s12866-022-02642-7] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2022] [Accepted: 09/15/2022] [Indexed: 01/01/2023] Open
Abstract
BACKGROUND Soumbala is a highly loved alkaline traditional fermented food condiment in Burkina Faso. It harbors various microbiota dominated by fermentative Bacillus spp. as functional microorganism with little confirmed health-promoting properties. METHODS The present study aimed to evaluate six Bacillus strains previously isolated and identified from soumbala. These strains were selected as presumptively safe bacteria for probiotic and technological characteristics. These strains were assessed for in vitro probiotic criteria (tolerance to acidic pH, gastric juice, 0.3% (m/v) bile salts, intestinal juice and 0.4% (w/v) phenol, cell surface hydrophobicity, auto-aggregation capacity, antimicrobial activity against foodborne pathogens, antibiotic susceptibility and biofilm production) and technological properties, including protease, amylase, lipase, and tannase activity, as well as poly-γ-glutamic acid (PGA) production and thermo-tolerance. RESULTS All tested Bacillus strains (B54, F20, F24, F21, F26 and F44) presented variable relevant probiotic properties (good tolerance to pH 2 and pH 4, gastric juice, bile salts, intestinal juice and phenol), with marked differences in hydrophobicity and auto-aggregation capacity ranging from 73.62-94.71% and 49.35-92.30%, respectively. They exhibited a broad spectrum of activity against foodborne pathogens depending on target pathogen, with the highest activity exhibited by strain F20 (29.52 mm) against B. cereus 39 (p < 0.001). They also showed good biofilm production as well as variable hydrolytic enzyme activities, including protease (43.00-60.67 mm), amylase (22.59-49.55 mm), lipase (20.02-24.57 mm), and tannase (0-10.67 mm). All tested Bacillus strains tolerated temperature up to 50 °C, while only strains F26 and F44 showed the best PGA production. CONCLUSION Overall, the tested cultures exhibiting potential probiotic and technological characteristics; particularly B. cereus F20, B. benzoevorans F21, B. cabrialessi F26, and B. tequilensis F44 could be a source of probiotic-starters of commercial interest in the production of high-quality soumbala.
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Affiliation(s)
- Yérobessor Dabiré
- Laboratoire de Biochimie, Biotechnologie, Technologie Alimentaire et Nutrition (LABIOTAN), Département de Biochimie Microbiologie, Ecole Doctorale Sciences et Technologies (EDST), Université Joseph KI-ZERBO, 03 P.B. 7031, Ouagadougou 03, Burkina Faso.
- Department of Microbiology, Faculty of Biological Sciences, University of Nigeria Nsukka (UNN), Enugu state, 410001, Nigeria.
| | - Namwin Siourimè Somda
- Département Technologie Alimentaire (DTA), Centre National de Recherche Scientifique et Technologique (CNRST) / Institut de Recherche en Sciences Appliquées et Technologies (IRSAT) / Direction Régional de L'Ouest, 03 B.P.2393, Bobo - Dioulasso 03, Burkina Faso
| | - Marius K Somda
- Laboratoire de Biochimie, Biotechnologie, Technologie Alimentaire et Nutrition (LABIOTAN), Département de Biochimie Microbiologie, Ecole Doctorale Sciences et Technologies (EDST), Université Joseph KI-ZERBO, 03 P.B. 7031, Ouagadougou 03, Burkina Faso
- Laboratoire de Microbiologie et de Biotechnologie Microbienne (LAMBM), Département de Biochimie-Microbiologie, Ecole Doctorale Sciences et Technologies (EDST), Université Joseph KI-ZERBO, 03 P.B. 7031, Ouagadougou 03, Burkina Faso
| | - Clarisse B Compaoré
- Département Technologie Alimentaire (DTA), Centre National de Recherche Scientifique et Technologique (CNRST) / Institut de Recherche en Sciences Appliquées et Technologies (IRSAT), 03 B.P. 7047, Ouagadougou 03, Burkina Faso
| | - Iliassou Mogmenga
- Laboratoire de Microbiologie et de Biotechnologie Microbienne (LAMBM), Département de Biochimie-Microbiologie, Ecole Doctorale Sciences et Technologies (EDST), Université Joseph KI-ZERBO, 03 P.B. 7031, Ouagadougou 03, Burkina Faso
| | - Lewis I Ezeogu
- Department of Microbiology, Faculty of Biological Sciences, University of Nigeria Nsukka (UNN), Enugu state, 410001, Nigeria
| | - Alfred S Traoré
- Laboratoire de Biochimie, Biotechnologie, Technologie Alimentaire et Nutrition (LABIOTAN), Département de Biochimie Microbiologie, Ecole Doctorale Sciences et Technologies (EDST), Université Joseph KI-ZERBO, 03 P.B. 7031, Ouagadougou 03, Burkina Faso
- Laboratoire de Microbiologie et de Biotechnologie Microbienne (LAMBM), Département de Biochimie-Microbiologie, Ecole Doctorale Sciences et Technologies (EDST), Université Joseph KI-ZERBO, 03 P.B. 7031, Ouagadougou 03, Burkina Faso
- Laboratoire des Sciences Biologiques Appliquées, Unité de Formation et de Recherche en Sciences et Technologies (UFR-ST), Université Aube Nouvelle, 01 P.B. 234, Bobo-Dioulasso 01, Burkina Faso
| | - Jerry O Ugwuanyi
- Department of Microbiology, Faculty of Biological Sciences, University of Nigeria Nsukka (UNN), Enugu state, 410001, Nigeria
| | - Mamoudou H Dicko
- Laboratoire de Biochimie, Biotechnologie, Technologie Alimentaire et Nutrition (LABIOTAN), Département de Biochimie Microbiologie, Ecole Doctorale Sciences et Technologies (EDST), Université Joseph KI-ZERBO, 03 P.B. 7031, Ouagadougou 03, Burkina Faso
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Padhi S, Chourasia R, Kumari M, Singh SP, Rai AK. Production and characterization of bioactive peptides from rice beans using Bacillus subtilis. BIORESOURCE TECHNOLOGY 2022; 351:126932. [PMID: 35248709 DOI: 10.1016/j.biortech.2022.126932] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/10/2022] [Revised: 02/24/2022] [Accepted: 02/26/2022] [Indexed: 06/14/2023]
Abstract
A bioprocess was developed for production of bioactive peptides on microbial fermentation of rice beans using proteolytic Bacillus subtilis strains. The peptides produced were identified by LC-MS/MS analysis, revealing the presence of many unique peptide sequences to individual hydrolysates. On functional properties prediction, antihypertensive peptides (3.90%) were found to be higher in comparison to other bioactive peptides. Among different strains, B. subtilis KN2B fermented hydrolysate exhibited highest angiotensin converting enzyme (ACE)-inhibitory activity (45.73%). Furthermore, 19 selected peptides, including the common and unique peptides were examined for their affinity towards the binding cavity of ACE using molecular docking. The results showed a common peptide PFPIPFPIPIPLP, and another IPFPPIPFLPPI unique to B. subtilis KN2B fermented hydrolysate exhibited promising binding at the ACE binding site with substantial free binding energy. The process developed can be used for the production of bioactive peptides from rice bean for application in nutraceutical industries.
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Affiliation(s)
- Srichandan Padhi
- Institute of Bioresources and Sustainable Development, Regional Centre, Gangtok, India
| | - Rounak Chourasia
- Institute of Bioresources and Sustainable Development, Regional Centre, Gangtok, India
| | - Megha Kumari
- Institute of Bioresources and Sustainable Development, Regional Centre, Gangtok, India
| | - Sudhir P Singh
- Centre of Innovative and Applied Bioprocessing, Mohali, India
| | - Amit Kumar Rai
- Institute of Bioresources and Sustainable Development, Regional Centre, Gangtok, India; Institute of Bioresources and Sustainable Development, Mizoram Node, Aizawl, India.
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12
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Dabiré Y, Somda NS, Somda MK, Mogmenga I, Traoré AK, Ezeogu LI, Traoré AS, Ugwuanyi JO, Dicko MH. Molecular identification and safety assessment of Bacillus strains isolated from Burkinabe traditional condiment “soumbala”. ANN MICROBIOL 2022. [DOI: 10.1186/s13213-022-01664-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
Abstract
Abstract
Purpose
Alkaline-fermented foods (AFFs) play an essential role in the diet of millions of Africans particularly in the fight against hidden hunger. Among AFFs, soumbala is a very popular condiment in Burkina Faso, available and affordable, rich in macronutrients (proteins, lipids, carbohydrates, essential amino acids, and fatty acids), micronutriments (minerals, B group vitamins), and fibers. Bacillus spp. are known to be the predominant microbial species in AFFs and thus have elicited enhanced interest as starter cultures or probiotics. However, few data exist on identification and safety attributes of relevant Bacillus species from African AFFs, particularly from Burkinabe soumbala.
Methods
This study aimed to genotypically characterize 20 Bacillus strains previously isolated from soumbala, using PCR and sequencing of the 16S rRNA genes, and to evaluate their safety attributes.
Results
Phylogenetic analysis revealed that the strains were most closely related by decreasing numbers to B. cereus, B. subtilis, Bacillus sp., B. tropicus, B. toyonensis, B. nealsonii, B. amyloliquefaciens, Brevibacillus parabrevis, and B. altitudinis. Among the isolates, 10 were β-hemolytic and 6 were γ-hemolytic while 4 were of indeterminate hemolysis. The 6 γ-hemolytic (presumptively non-pathogenic) strains were susceptible to all tested antibiotics except bacitracin. Strains F20, and F21 were the most sensitive to imipenem (38.04 ± 1.73 mm and 38.80 ± 1.57 mm, respectively) while strain B54 showed the weakest sensitivity to bacitracin (11.00 ± 0.63 mm) with high significant differences (p < 0.0001).
Conclusion
The findings highlight identification and safety quality of Bacillus strains which could be further characterized as probiotic-starter cultures for high-quality soumbala production.
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Toutiaee S, Mojgani N, Harzandi N, Moharrami M, Mokhberosafa L. In vitro probiotic and safety attributes of Bacillus spp. isolated from beebread, honey samples and digestive tract of honeybees Apis mellifera. Lett Appl Microbiol 2022; 74:656-665. [PMID: 35000212 DOI: 10.1111/lam.13650] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2021] [Revised: 12/30/2021] [Accepted: 12/31/2021] [Indexed: 01/03/2023]
Abstract
Bacillus species isolated from honeybee Apis mellifera gut, honey and bee bread samples were characterized for their in vitro probiotic and safety attributes. Alpha and γ haemolytic cultures were tested for their antibiotic resistance, antibacterial spectrum, acid and bile tolerance, adhesion ability (auto-aggregation, co-aggregation and hydrophobicity) and phenol tolerance. Safety criteria included evaluation of virulence genes and cytotoxicity percentages. Bacillus isolates inhibited both Gram-positive and Gram-negative pathogens including Staphylococcus aureus, Pseudomonas aeruginosa, Enterococcus faecalis and Streptococcus mutans, while none could inhibit Listeria monocytogenes. Among the isolates, Bacillus subtilis ZH05, ZB03 and ZG025 showed resistance to most of the tested antibiotics and were considered unsafe. B. subtilis (4) and B. licheniformis (1) tolerated acidic pH and bile conditions, never the less were more tolerant in simulated intestinal conditions vis-a-vis gastric conditions. In 0·5% phenol concentrations, B. licheniformis ZH02 showed highest growth, while, B. subtilis ZG029 demonstrated highest auto-aggregation (65 ± 4·6) and hydrophobicity (23 ± 3·6) percentages (P < 0·05). The isolates lacked virulence genes (hblA, hblC, hblD, nhe, cytK and ces), and their cytotoxic percentage on Caco-2 cell lines was ˂15%. Overall, honeybees appear to be a good source of Bacillus species exhibiting typical in vitro probiotic properties, which could be of commercial interest.
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Affiliation(s)
- S Toutiaee
- Department of Microbiology, Islamic Azad University, Karaj Branch, Karaj, Iran
| | - N Mojgani
- Biotechnology Department, Razi Vaccine and Serum Research Institute, Agriculture Research, Education and Extension Organization, Tehran, Iran
| | - N Harzandi
- Department of Microbiology, Islamic Azad University, Karaj Branch, Karaj, Iran
| | - M Moharrami
- Honeybee, Silkworm and Wild Life Research Department, Razi Vaccine and Serum Research Institute, Agriculture Research, Education and Extension Organization, Tehran, Iran
| | - L Mokhberosafa
- Biotechnology Department, Razi Vaccine and Serum Research Institute, Agriculture Research, Education and Extension Organization, Tehran, Iran
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14
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Isolation and characterization of Bacillus spp. from aquaculture cage water and its inhibitory effect against selected Vibrio spp. Arch Microbiol 2021; 204:26. [DOI: 10.1007/s00203-021-02657-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2021] [Revised: 10/08/2021] [Accepted: 10/11/2021] [Indexed: 10/19/2022]
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15
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Sheng K, Xu Y, Kong X, Wang J, Zha X, Wang Y. Probiotic Bacillus cereus Alleviates Dextran Sulfate Sodium-Induced Colitis in Mice through Improvement of the Intestinal Barrier Function, Anti-Inflammation, and Gut Microbiota Modulation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:14810-14823. [PMID: 34677958 DOI: 10.1021/acs.jafc.1c03375] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Dysbiosis leads to continuous progress of inflammatory bowel disease (IBD). However, current therapeutic approaches for IBD have limited efficacy and are associated with various side effects. This study focused on exploring the positive effect of a new Bacillus cereus (B. cereus) strain (HMPM18123) in a colitis mouse model and elucidate the underlying molecular mechanisms. The colitis symptoms were alleviated by the B. cereus administration as evidenced by decreased body weight loss, colon length shortening, disease activity index score, and histopathological score. The B. cereus mitigated intestinal epithelial barrier damage by upregulating tight junction protein expression. Moreover, B. cereus exerted anti-inflammatory effects by regulating macrophage polarization and suppressing the TLR4-NF-κB-NLRP3 inflammasome signaling pathways. B. cereus also rebalanced the damaged gut microbiota. Thus, the molecular mechanism of alleviating colitis by B. cereus treatment involved the regulation of the TLR4-NF-κB-NLRP3 inflammasome signaling pathways in intestinal mucosal barriers by modulating gut microbiota composition.
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Affiliation(s)
- Kangliang Sheng
- School of Life Sciences, Anhui University, Hefei, Anhui 230601, China
- Key Laboratory of Human Microenvironment and Precision Medicine of Anhui Higher Education Institutes, Anhui University, Hefei, Anhui 230601, China
- Anhui Key Laboratory of Modern Biomanufacturing, Anhui University, Hefei, Anhui 230601, China
| | - Yifan Xu
- School of Life Sciences, Anhui University, Hefei, Anhui 230601, China
- Key Laboratory of Human Microenvironment and Precision Medicine of Anhui Higher Education Institutes, Anhui University, Hefei, Anhui 230601, China
- Anhui Key Laboratory of Modern Biomanufacturing, Anhui University, Hefei, Anhui 230601, China
| | - Xiaowei Kong
- School of Life Sciences, Anhui University, Hefei, Anhui 230601, China
- Key Laboratory of Human Microenvironment and Precision Medicine of Anhui Higher Education Institutes, Anhui University, Hefei, Anhui 230601, China
- Anhui Key Laboratory of Modern Biomanufacturing, Anhui University, Hefei, Anhui 230601, China
| | - Jingmin Wang
- School of Life Sciences, Anhui University, Hefei, Anhui 230601, China
- Key Laboratory of Human Microenvironment and Precision Medicine of Anhui Higher Education Institutes, Anhui University, Hefei, Anhui 230601, China
- Anhui Key Laboratory of Modern Biomanufacturing, Anhui University, Hefei, Anhui 230601, China
| | - Xiangdong Zha
- School of Life Sciences, Anhui University, Hefei, Anhui 230601, China
- Key Laboratory of Human Microenvironment and Precision Medicine of Anhui Higher Education Institutes, Anhui University, Hefei, Anhui 230601, China
- Anhui Key Laboratory of Modern Biomanufacturing, Anhui University, Hefei, Anhui 230601, China
| | - Yongzhong Wang
- School of Life Sciences, Anhui University, Hefei, Anhui 230601, China
- Key Laboratory of Human Microenvironment and Precision Medicine of Anhui Higher Education Institutes, Anhui University, Hefei, Anhui 230601, China
- Anhui Key Laboratory of Modern Biomanufacturing, Anhui University, Hefei, Anhui 230601, China
- Institute of Physical Science and Information Technology, Anhui University, Hefei, Anhui 230601, China
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Enhancement of the Anti-inflammatory Effect of Bromelain by Its Immobilization on Probiotic Spore of Bacillus cereus. Probiotics Antimicrob Proteins 2020; 13:847-861. [PMID: 33156496 DOI: 10.1007/s12602-020-09714-y] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 09/24/2020] [Indexed: 12/22/2022]
Abstract
The therapeutic application of bromelain is limited due to its sensitivity to operating conditions such as high acidity, gastric proteases in the stomach juice, chemicals, organic solvents and elevated temperature. We hypothesized that bromelain immobilized on probiotic bacterial spores would show enhanced therapeutic activity through possible synergistic or additive effects. In this study, the oedema inhibition potential of bromelain immobilized on probiotic Bacillus spores was compared to the free enzyme using the carrageenan paw oedema model with Wistar rats. In batch A rats (carrageenan-induced inflammation 30 min after receiving oral treatments), group 7 rats treated with a lower dose of spore-immobilized bromelain suspension showed the highest oedema inhibition, 89.20 ± 15.30%, while group 4 treated with a lower dose of free bromelain had oedema inhibition of 60.25 ± 13.00%. For batch B rats (carrageenan-induced inflammation after receiving oral treatment for three days), group 7 rats treated with a lower dose of spore-immobilized bromelain suspension showed higher inhibition percentage (81.94 ± 8.86) than group 4 treated with a lower dose of free bromelain (78.45 ± 4.46) after 24 h. Our results showed that used alone, the enzyme and the spores produced oedema inhibition and improved the motility of the rats. The spore-immobilized bromelain formulation performed approximately 0.9-fold better than the free bromelain and the free spores at the lower evaluated dose.
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Ugwuodo CJ, Nwagu TN. Stabilizing enzymes by immobilization on bacterial spores: A review of literature. Int J Biol Macromol 2020; 166:238-250. [PMID: 33115650 DOI: 10.1016/j.ijbiomac.2020.10.171] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2020] [Revised: 10/16/2020] [Accepted: 10/21/2020] [Indexed: 10/23/2022]
Abstract
The ever-increasing applications of enzymes are limited by the relatively poor performance in harsh processing conditions. As a result, there are constant innovations in immobilization protocols for improving biocatalyst activity and stability. Bacterial spores are cheap to generate and highly resistant to environmental stress. The spore core is sheathed by an inner membrane, the germ cell wall, the cortex, outer membrane, spore coat and in some species the exosporium. The spore surface is anion-rich, hydrophobic and contains several reactive groups capable of interacting and stabilizing enzyme molecules through electrostatic forces, hydrophobic interactions and covalent bonding. The probiotic nature of spores obtained from non-toxic bacterial species makes them suitable carriers for the enzyme immobilization, especially food-grade enzymes or those intended for therapeutic use. Immobilization on spores is by direct adsorption, covalent attachment or surface display during the sporulation phase. Hindrances to the immobilization on spore matrix include the production rates, operational instability, and reduced catalytic properties due to conformational changes in enzyme. This paper reviews bacterial spore as a heterofunctional support matrix gives reasons why probiotic bacillus spores are better options and the diverse technologies adopted for spore-enzyme immobilization. It further suggests directions for future use and discusses the commercialization prospects.
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