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Romero-Luna HE, Colina J, Guzmán-Rodríguez L, Sierra-Carmona CG, Farías-Campomanes ÁM, García-Pinilla S, González-Tijera MM, Malagón-Alvira KO, Peredo-Lovillo A. C apsicum fruits as functional ingredients with antimicrobial activity: an emphasis on mechanisms of action. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 60:1-11. [PMID: 36091639 PMCID: PMC9441016 DOI: 10.1007/s13197-022-05578-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 08/16/2022] [Accepted: 08/26/2022] [Indexed: 12/01/2022]
Abstract
Capsicum spp. fruits (CFs) are a basic ingredient in the diet and have been used as active ingredients in the pharmaceutical, cosmetic, and food products, due to their antioxidant, anti-inflammatory, antiseptic, and antimicrobial properties. The antimicrobial activity is the most studied property due to its effectiveness against pathogenic species, however, few studies have focused on the mechanisms of action involved. Therefore, this review discusses the effects generated by the CFs compounds on the viability and metabolism of microorganisms, highlighting the mechanisms by which these compounds exert their antimicrobial effects. The information provided shows that CFs are mainly source of capsaicinoids and phenolic compounds responsible for the inhibition of bacteria, yeasts, and fungi, through an increase in the permeabilization of the membrane and cell wall. Also, these compounds show an antiviral effect associated with the inactivation of virus binding proteins, preventing their replication and infection. Despite this, there is still a lack of information about the mechanisms that regulate the interactions between CFs compounds and food-important-microorganisms. Therefore, future research should focus on new antimicrobial compounds from CFs for their subsequent use against novel infectious agents, mainly virus of importance in health such as SARS-CoV-2.
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Affiliation(s)
- Haydee Eliza Romero-Luna
- Instituto Tecnológico Superior de Xalapa, Tecnológico Nacional de México, Reserva Territorial S/N, Sección 5, Santa Bárbara, CP 91096 Xalapa-Enríquez, Veracruz México
| | - Jhoana Colina
- Ingeniería de Alimentos, Fundación Universitaria Agraria de Colombia, Calle 170 #54a-10, CP 111156 Bogotá, Colombia
| | - Lorena Guzmán-Rodríguez
- Instituto Tecnológico Superior de Xalapa, Tecnológico Nacional de México, Reserva Territorial S/N, Sección 5, Santa Bárbara, CP 91096 Xalapa-Enríquez, Veracruz México
| | - Celia Gabriela Sierra-Carmona
- Instituto Tecnológico Superior de Xalapa, Tecnológico Nacional de México, Reserva Territorial S/N, Sección 5, Santa Bárbara, CP 91096 Xalapa-Enríquez, Veracruz México
| | | | - Santiago García-Pinilla
- Ingeniería de Alimentos, Fundación Universitaria Agraria de Colombia, Calle 170 #54a-10, CP 111156 Bogotá, Colombia
| | - María Margarita González-Tijera
- Instituto Tecnológico Superior de Xalapa, Tecnológico Nacional de México, Reserva Territorial S/N, Sección 5, Santa Bárbara, CP 91096 Xalapa-Enríquez, Veracruz México
| | - Karen Otilia Malagón-Alvira
- Ingeniería de Alimentos, Fundación Universitaria Agraria de Colombia, Calle 170 #54a-10, CP 111156 Bogotá, Colombia
| | - Audry Peredo-Lovillo
- Facultad de Ciencias Químicas, Universidad Veracruzana, Oriente 6 1009, Rafael Alvardo, CP 94340 Orizaba, Veracruz México
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Kumar SB, Behere MJ, Chatterjee S, Haldar S. A novel technique for the preparation of curd ( Dahi) by PVDF membrane-based strip. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3492-3501. [PMID: 35875220 PMCID: PMC9304493 DOI: 10.1007/s13197-021-05339-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/24/2021] [Accepted: 12/02/2021] [Indexed: 06/15/2023]
Abstract
Preparation of curd at home is quite challenging as it requires skills like addition of proper amount of starter culture, maintenance and storage of inoculum for the preparation of good and consistent quality curd. The present work utilized bacterial attachment property of PVDF (Polyvinylidene fluoride) membrane to prepare a strip which can be dipped into milk for the preparation of consistent quality curd. Shelf-life of the strip is around 100 days. The strip prepared curd was well comparable with the curd prepared by the commercial inoculum based on their pH, % lactic acid, % syneresis and bacterial load. Strip of size 5 × 5 cm2 was enough for preparation of 500 mL curd. It was proved by different analytical techniques like AFM, SEM and FTIR that PVDF was not having any leaching property during curd preparation. It can also be used in repeated contact with food products, as it is FDA (Food and Drug Administration) compliant and non-toxic. The curd strip has significant industrial relevance as it is a cost-effective alternative of any commercial inoculum (very expensive) and also meets the demand of consumers with the rising health awareness and busy lifestyles. Further, it is spillage proof, portable, ready-to-use. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-021-05339-3.
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Affiliation(s)
- Sweta Binod Kumar
- Analytical and Environmental Science Division and Centralized Instrument Facility, CSIR-CSMCRI, GB Marg, Bhavnagar, 364002 India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002 India
| | - Maheshawari J. Behere
- Analytical and Environmental Science Division and Centralized Instrument Facility, CSIR-CSMCRI, GB Marg, Bhavnagar, 364002 India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002 India
| | - Shruti Chatterjee
- Applied Phycology and Biotechnology Division, CSIR-CSMCRI, GB Marg, Bhavnagar, 364002 India
| | - Soumya Haldar
- Analytical and Environmental Science Division and Centralized Instrument Facility, CSIR-CSMCRI, GB Marg, Bhavnagar, 364002 India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002 India
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3
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Effectiveness of Chilli Powder Incorporation to Microbial Loads, Physicochemical and Sensory Characteristics of Vietnamese Fermented Pork Roll (Nem Chua). JOURNAL OF PURE AND APPLIED MICROBIOLOGY 2021. [DOI: 10.22207/jpam.15.1.34] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023] Open
Abstract
Vietnamese fermented pork roll (Nem Chua) is delicious by its distinctive and unforgettable sweet, crunchy and spicy feeling. It becomes a specialty of many regions in Vietnam. Recently consumers always pay much attention to hygiene. Spices and herbs can be considered as alternatives of artificial additives. This research evaluated the possibility of chilli powder incorporated to Vietnamese fermented pork roll (Nem Chua) during storage. Different percentages of chilli powder (0÷2.5 %) were added Nem Chua. In 12 hour-interval, samples were taken to examine Enterobacteriaceae load, pH, thiobarbituric acid value (TBA), total volatile bases nitrogen (TVB-N), overall acceptance (sensory score). During 60 hours of lactic fermentation, Enterobacteriaceae load decreased with the amount of chilli powder added. On the control sample, Enterobacteriaceae load increased during storage. Much more reduction of pH value was noticed when increasing chilli powder. There was a significant retardation of TBA and TVB-N accumulation by chilli powder addition. At 1.5% of chilli powder supplemented, the highest sensory score was noticed. Chilli powder would be a promising natural spice to control food hygiene and maintain physciochemical and sensory attributes of meat products.
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Dione N, Lacroix S, Taschler U, Deschênes T, Abolghasemi A, Leblanc N, Di Marzo V, Silvestri C. Mgll Knockout Mouse Resistance to Diet-Induced Dysmetabolism Is Associated with Altered Gut Microbiota. Cells 2020; 9:E2705. [PMID: 33348740 PMCID: PMC7765900 DOI: 10.3390/cells9122705] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2020] [Revised: 12/10/2020] [Accepted: 12/10/2020] [Indexed: 12/13/2022] Open
Abstract
Monoglyceride lipase (MGLL) regulates metabolism by catabolizing monoacylglycerols (MAGs), including the endocannabinoid 2-arachidonoyl glycerol (2-AG) and some of its bioactive congeners, to the corresponding free fatty acids. Mgll knockout mice (Mgll-/-) exhibit elevated tissue levels of MAGs in association with resistance to the metabolic and cardiovascular perturbations induced by a high fat diet (HFD). The gut microbiome and its metabolic function are disrupted in obesity in a manner modulated by 2-arachidonoyl glycerol (2-AG's) main receptors, the cannabinoid CB1 receptors. We therefore hypothesized that Mgll-/- mice have an altered microbiome, that responds differently to diet-induced obesity from that of wild-type (WT) mice. We subjected mice to HFD and assessed changes in the microbiomes after 8 and 22 weeks. As expected, Mgll-/- mice showed decreased adiposity, improved insulin sensitivity, and altered circulating incretin/adipokine levels in response to HFD. Mgll-/- mice on a chow diet exhibited significantly higher levels of Hydrogenoanaerobacterium, Roseburia, and Ruminococcus than WT mice. The relative abundance of the Lactobacillaceae and Coriobacteriaceae and of the Lactobacillus, Enterorhabdus, Clostridium_XlVa, and Falsiporphyromonas genera was significantly altered by HFD in WT but not Mgll-/- mice. Differently abundant families were also associated with changes in circulating adipokine and incretin levels in HFD-fed mice. Some gut microbiota family alterations could be reproduced by supplementing 2-AG or MAGs in culturomics experiments carried out with WT mouse fecal samples. We suggest that the altered microbiome of Mgll-/- mice contributes to their obesity resistant phenotype, and results in part from increased levels of 2-AG and MAGs.
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Affiliation(s)
- Niokhor Dione
- Département de Médecine, Université Laval, Québec, QC G1V 0A6, Canada; (N.D.); (A.A.); (V.D.M.)
- Canada Excellence Research Chair on the Microbiome-Endocannabinoidome Axis in metabolic Health, Québec, QC G1V 4G5, Canada; (S.L.); (T.D.); (N.L.)
- Institut Universitaire de Cardiologie et de Pneumologie de Québec, Université Laval, Québec, QC G1V 4G5, Canada
| | - Sébastien Lacroix
- Canada Excellence Research Chair on the Microbiome-Endocannabinoidome Axis in metabolic Health, Québec, QC G1V 4G5, Canada; (S.L.); (T.D.); (N.L.)
- Institut sur la Nutrition et les Aliments Fonctionnels, Université Laval, Québec, QC G1V 0A6, Canada
- Faculté des Sciences de L’agriculture et de L’alimentation, Université Laval, Québec, QC G1V 0A6, Canada
| | - Ulrike Taschler
- Institute of Molecular Biosciences, University of Graz, 8010 Graz, Austria;
| | - Thomas Deschênes
- Canada Excellence Research Chair on the Microbiome-Endocannabinoidome Axis in metabolic Health, Québec, QC G1V 4G5, Canada; (S.L.); (T.D.); (N.L.)
- Institut sur la Nutrition et les Aliments Fonctionnels, Université Laval, Québec, QC G1V 0A6, Canada
- Faculté des Sciences de L’agriculture et de L’alimentation, Université Laval, Québec, QC G1V 0A6, Canada
| | - Armita Abolghasemi
- Département de Médecine, Université Laval, Québec, QC G1V 0A6, Canada; (N.D.); (A.A.); (V.D.M.)
- Canada Excellence Research Chair on the Microbiome-Endocannabinoidome Axis in metabolic Health, Québec, QC G1V 4G5, Canada; (S.L.); (T.D.); (N.L.)
- Institut Universitaire de Cardiologie et de Pneumologie de Québec, Université Laval, Québec, QC G1V 4G5, Canada
| | - Nadine Leblanc
- Canada Excellence Research Chair on the Microbiome-Endocannabinoidome Axis in metabolic Health, Québec, QC G1V 4G5, Canada; (S.L.); (T.D.); (N.L.)
- Institut sur la Nutrition et les Aliments Fonctionnels, Université Laval, Québec, QC G1V 0A6, Canada
- Faculté des Sciences de L’agriculture et de L’alimentation, Université Laval, Québec, QC G1V 0A6, Canada
| | - Vincenzo Di Marzo
- Département de Médecine, Université Laval, Québec, QC G1V 0A6, Canada; (N.D.); (A.A.); (V.D.M.)
- Canada Excellence Research Chair on the Microbiome-Endocannabinoidome Axis in metabolic Health, Québec, QC G1V 4G5, Canada; (S.L.); (T.D.); (N.L.)
- Institut Universitaire de Cardiologie et de Pneumologie de Québec, Université Laval, Québec, QC G1V 4G5, Canada
- Institut sur la Nutrition et les Aliments Fonctionnels, Université Laval, Québec, QC G1V 0A6, Canada
- Faculté des Sciences de L’agriculture et de L’alimentation, Université Laval, Québec, QC G1V 0A6, Canada
- Institute of Biomolecular Chemistry, National Research Council, 80078 Pozzuoli, NA, Italy
| | - Cristoforo Silvestri
- Département de Médecine, Université Laval, Québec, QC G1V 0A6, Canada; (N.D.); (A.A.); (V.D.M.)
- Canada Excellence Research Chair on the Microbiome-Endocannabinoidome Axis in metabolic Health, Québec, QC G1V 4G5, Canada; (S.L.); (T.D.); (N.L.)
- Institut Universitaire de Cardiologie et de Pneumologie de Québec, Université Laval, Québec, QC G1V 4G5, Canada
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Capsaicin and Gut Microbiota in Health and Disease. Molecules 2020; 25:molecules25235681. [PMID: 33276488 PMCID: PMC7730216 DOI: 10.3390/molecules25235681] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2020] [Revised: 11/27/2020] [Accepted: 11/27/2020] [Indexed: 02/06/2023] Open
Abstract
Capsaicin is a widespread spice known for its analgesic qualities. Although a comprehensive body of evidence suggests pleiotropic benefits of capsaicin, including anti-inflammatory, antioxidant, anti-proliferative, metabolic, or cardioprotective effects, it is frequently avoided due to reported digestive side-effects. As the gut bacterial profile is strongly linked to diet and capsaicin displays modulatory effects on gut microbiota, a new hypothesis has recently emerged about its possible applicability against widespread pathologies, such as metabolic and inflammatory diseases. The present review explores the capsaicin–microbiota crosstalk and capsaicin effect on dysbiosis, and illustrates the intimate mechanisms that underlie its action in preventing the onset or development of pathologies like obesity, diabetes, or inflammatory bowel diseases. A possible antimicrobial property of capsaicin, mediated by the beneficial alteration of microbiota, is also discussed. However, as data are coming mostly from experimental models, caution is needed in translating these findings to humans.
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Case Report of Presumed (In)voluntary Capsaicin Intoxication Mimicking an Acute Abdomen. Case Rep Med 2020; 2020:3610401. [PMID: 32655645 PMCID: PMC7330639 DOI: 10.1155/2020/3610401] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2020] [Accepted: 05/28/2020] [Indexed: 01/11/2023] Open
Abstract
Background The clinical features of a presumed capsaicin intoxication have not been reported so far. Case Presentation. A 27-year-old man took part in a qualifying for a competition in spicy food tolerance. During this qualifying, he swallowed 4 chili peppers type Bhut jolokia (about 1 million Scoville units) and other extremely spicy foods; the total amount of capsaicin ingested (roughly calculated retrospectively) accounted for at least 600 mg. After 2½ hours, the patient developed severe abdominal pain, which led to hospital admission. In contrast to the severe symptoms, clinical, laboratory, and imaging examinations (ultrasound and plain X-ray of the abdomen) did not reveal any significant abnormalities. Treatment with analgesics resulted in complete regression of the abdominal pain within 30 hours. Conclusions The clinical picture in the view of pharmacological investigations on intestinal capsaicin infusions suggests that excessive doses of capsaicin can induce severe abdominal pain; the prolonged symptoms were probably due to the failure to vomit. Thus, a capsaicin intoxication must be considered in the differential diagnosis of an acute abdomen.
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Bishnoi M, Khare P, Brown L, Panchal SK. Transient receptor potential (TRP) channels: a metabolic TR(i)P to obesity prevention and therapy. Obes Rev 2018; 19:1269-1292. [PMID: 29797770 DOI: 10.1111/obr.12703] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/05/2018] [Revised: 03/26/2018] [Accepted: 04/11/2018] [Indexed: 12/13/2022]
Abstract
Cellular transport of ions, especially by ion channels, regulates physiological function. The transient receptor potential (TRP) channels, with 30 identified so far, are cation channels with high calcium permeability. These ion channels are present in metabolically active tissues including adipose tissue, liver, gastrointestinal tract, brain (hypothalamus), pancreas and skeletal muscle, which suggests a potential role in metabolic disorders including obesity. TRP channels have potentially important roles in adipogenesis, obesity development and its prevention and therapy because of their physiological properties including calcium permeability, thermosensation and taste perception, involvement in cell metabolic signalling and hormone release. This wide range of actions means that organ-specific actions are unlikely, thus increasing the possibility of adverse effects. Delineation of responses to TRP channels has been limited by the poor selectivity of available agonists and antagonists. Food constituents that can modulate TRP channels are of interest in controlling metabolic status. TRP vanilloid 1 channels modulated by capsaicin have been the most studied, suggesting that this may be the first target for effective pharmacological modulation in obesity. This review shows that most of the TRP channels are potential targets to reduce metabolic disorders through a range of mechanisms.
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Affiliation(s)
- M Bishnoi
- Department of Food and Nutritional Biotechnology, National Agri-Food Biotechnology Institute, S.A.S. Nagar (Mohali), Punjab, India.,Functional Foods Research Group, Institute for Agriculture and the Environment, University of Southern Queensland, Toowoomba, QLD, Australia
| | - P Khare
- Department of Food and Nutritional Biotechnology, National Agri-Food Biotechnology Institute, S.A.S. Nagar (Mohali), Punjab, India
| | - L Brown
- Functional Foods Research Group, Institute for Agriculture and the Environment, University of Southern Queensland, Toowoomba, QLD, Australia.,School of Health and Wellbeing, University of Southern Queensland, Toowoomba, QLD, Australia
| | - S K Panchal
- Functional Foods Research Group, Institute for Agriculture and the Environment, University of Southern Queensland, Toowoomba, QLD, Australia
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Kim YK, Nam MS, Bae HC. Characteristics of Gouda Cheese Supplemented with Chili Pepper Extract Microcapsules. Korean J Food Sci Anim Resour 2017; 37:833-839. [PMID: 29725204 PMCID: PMC5932942 DOI: 10.5851/kosfa.2017.37.6.833] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2017] [Revised: 10/23/2017] [Accepted: 10/24/2017] [Indexed: 11/25/2022] Open
Abstract
In this study, the physicochemical and sensory properties of Gouda cheese supplemented with microcapsules of chili pepper extract were evaluated. Microcapsules of pepper extract were prepared by coacervation technique using gum acacia-gelatin wall and chili pepper oil core. Changes in pH, lactic acid bacteria (LAB) population, and free amino acid (FAA) content after supplementation of Gouda cheese with chili pepper capsules were monitored during ripening. Texture and sensory characteristics of the Gouda cheese ripened for 6 months were evaluated. The supplementation of pepper extract microcapsules (0.5% or 1%, w/w) did not influence the pH values and LAB content of the Gouda cheese (p<0.05) during the ripening period. While the content of total FAA increased with the ripening process in all the cheese groups (p<0.05), no significant difference (p<0.05) in the content of total FAA was observed among the sample groups at each time point. The addition of pepper extract microcapsules (1%, w/w) to Gouda cheese significantly decreased hardness (p<0.05) and negatively affected sensory attributes in terms of taste and texture (p<0.05). The results demonstrated that supplementation with 0.5% pepper extract microcapsules could provide additional bioactive ingredients, along with maintenance of the quality of Gouda cheese.
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Affiliation(s)
- Yoo Kyeong Kim
- Department of Home Economics Education, Kyungpook National University, Daegu 41566, Korea.,Division of Animal Resource Science, Chungnam National University, Daejeon 34134, Korea
| | - Myoung Soo Nam
- Division of Animal Resource Science, Chungnam National University, Daejeon 34134, Korea
| | - Hyoung Churl Bae
- Division of Animal Resource Science, Chungnam National University, Daejeon 34134, Korea
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Kittisakulnam S, Saetae D, Suntornsuk W. Antioxidant and Antibacterial Activities of Spices Traditionally Used in Fermented Meat Products. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13004] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Somchoke Kittisakulnam
- Department of Microbiology, Faculty of Science; King Mongkut's University of Technology Thonburi; Bangkok 10140 Thailand
| | - Donlaporn Saetae
- Department of Microbiology, Faculty of Science; King Mongkut's University of Technology Thonburi; Bangkok 10140 Thailand
| | - Worapot Suntornsuk
- Department of Microbiology, Faculty of Science; King Mongkut's University of Technology Thonburi; Bangkok 10140 Thailand
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Abstract
Lactobacillus acidophilus MN-BM-F01 was originally isolated from a traditional fermented dairy product in China. The characteristics of this bacterium are its low post-acidification ability and high acid-producing rate. Here, we report the main genome features of L. acidophilus MN-BM-F01.
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Ono H, Nishio S, Tsurii J, Kawamoto T, Sonomoto K, Nakayama J. Effects of Japanese pepper and red pepper on the microbial community during nukadoko fermentation. BIOSCIENCE OF MICROBIOTA FOOD AND HEALTH 2014; 34:1-9. [PMID: 25625032 PMCID: PMC4300311 DOI: 10.12938/bmfh.2014-011] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/16/2014] [Accepted: 08/29/2014] [Indexed: 11/22/2022]
Abstract
Nukadoko is a fermented rice bran bed traditionally used for pickling vegetables in Japan. To date, the production of both homemade and commercial nukadoko has depended on natural fermentation without using starter cultures. Spices, Japanese pepper, and red pepper, are added to nukadoko empirically, but the functions of spices in nukadoko have not been fully elucidated. To investigate the effects of Japanese pepper and red pepper on nukadoko fermentation, we compared the chemical and microbiological changes during 2 months of fermentation of a laboratory model nukadoko with or without spices. The successive pH values and colony counts in the first 10 days showed that the spices promoted lactic acid bacteria (LAB) growth and fermentation in the nukadoko niche. The successive bacterial communities during natural fermentation of nukadoko were carefully monitored by pyrotag 16S rRNA analysis, and the effect of spices on the development and maintenance of the nukadoko
microbiota was investigated. It was shown that addition of Japanese peppers and red peppers shortened the pre-lactic acid fermentation phase, during which Staphylococcus saprophyticus grew dominantly, and promoted the development of a microbiota that LAB dominated. Notably, the growth of the dominant LAB, Pediococcus pentosaceus, was improved by adding either Japanese pepper or red pepper. The differences in the LAB species, which were associated with the differences in chemical composition of the nukadoko, were dependent on the type of pepper used. We conclude that the spices used can affect the bacterial community and modulate its metabolic profile in nukadoko.
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Affiliation(s)
- Hiroshi Ono
- Research Institute of Pickles Function, Tokai Pickling Co., Ltd., 78-1 Mukaigo, Mukokusama, Toyohashi, Aichi 441-8142, Japan
| | - Shoko Nishio
- Research Institute of Pickles Function, Tokai Pickling Co., Ltd., 78-1 Mukaigo, Mukokusama, Toyohashi, Aichi 441-8142, Japan
| | - Jun Tsurii
- Research Institute of Pickles Function, Tokai Pickling Co., Ltd., 78-1 Mukaigo, Mukokusama, Toyohashi, Aichi 441-8142, Japan
| | - Tetsuhiro Kawamoto
- Research Institute of Pickles Function, Tokai Pickling Co., Ltd., 78-1 Mukaigo, Mukokusama, Toyohashi, Aichi 441-8142, Japan
| | - Kenji Sonomoto
- Laboratory of Microbial Technology, Division of Applied Molecular Microbiology and Biomass Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, 6-10-1 Hakozaki, Higashi-ku, Fukuoka 812-8581, Japan
| | - Jiro Nakayama
- Laboratory of Microbial Technology, Division of Applied Molecular Microbiology and Biomass Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, 6-10-1 Hakozaki, Higashi-ku, Fukuoka 812-8581, Japan
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12
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Baboota RK, Murtaza N, Jagtap S, Singh DP, Karmase A, Kaur J, Bhutani KK, Boparai RK, Premkumar LS, Kondepudi KK, Bishnoi M. Capsaicin-induced transcriptional changes in hypothalamus and alterations in gut microbial count in high fat diet fed mice. J Nutr Biochem 2014; 25:893-902. [PMID: 24917046 DOI: 10.1016/j.jnutbio.2014.04.004] [Citation(s) in RCA: 74] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2014] [Revised: 03/31/2014] [Accepted: 04/06/2014] [Indexed: 01/08/2023]
Abstract
Obesity is a global health problem and recently it has been seen as a growing concern for developing countries. Several bioactive dietary molecules have been associated with amelioration of obesity and associated complications and capsaicin is one among them. The present work is an attempt to understand and provide evidence for the novel mechanisms of anti-obesity activity of capsaicin in high fat diet (HFD)-fed mice. Swiss albino mice divided in three groups (n=8-10) i.e. control, HFD fed and capsaicin (2mg/kg, po)+HFD fed were administered respective treatment for 3months. After measuring phenotypic and serum related biochemical changes, effect of capsaicin on HFD-induced transcriptional changes in hypothalamus, white adipose tissue (WAT) (visceral and subcutaneous), brown adipose tissue (BAT) and gut microbial alterations was studied and quantified. Our results suggest that, in addition to its well-known effects, oral administration of capsaicin (a) modulates hypothalamic satiety associated genotype, (b) alters gut microbial composition, (c) induces "browning" genotype (BAT associated genes) in subcutaneous WAT and (d) increases expression of thermogenesis and mitochondrial biogenesis genes in BAT. The present study provides evidence for novel and interesting mechanisms to explain the anti-obesity effect of capsaicin.
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Affiliation(s)
- Ritesh K Baboota
- National Agri-Food Biotechnology Institute, SAS Nagar, Punjab, India 160071
| | - Nida Murtaza
- National Agri-Food Biotechnology Institute, SAS Nagar, Punjab, India 160071
| | - Sneha Jagtap
- National Institute of Pharmaceutical Education and Research, SAS Nagar, Punjab, India 160062
| | - Dhirendra P Singh
- National Agri-Food Biotechnology Institute, SAS Nagar, Punjab, India 160071
| | - Aniket Karmase
- National Institute of Pharmaceutical Education and Research, SAS Nagar, Punjab, India 160062
| | - Jaspreet Kaur
- Department of Biotechnology, University Institute of Engineering and Technology, Panjab University, Chandigarh, India 160025
| | - Kamlesh K Bhutani
- National Institute of Pharmaceutical Education and Research, SAS Nagar, Punjab, India 160062
| | - Ravneet K Boparai
- Department of Biochemistry, Panjab University, Chandigarh, India 160014
| | - Louis S Premkumar
- Department of Pharmacology, Southern Illinois University School of Medicine, Springfield, IL 62702, USA
| | | | - Mahendra Bishnoi
- National Agri-Food Biotechnology Institute, SAS Nagar, Punjab, India 160071.
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