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da Silva JYP, do Nascimento HMA, de Albuquerque TMR, Sampaio KB, Dos Santos Lima M, Monteiro M, Leite IB, da Silva EF, do Nascimento YM, da Silva MS, Tavares JF, de Brito Alves JL, de Oliveira MEG, de Souza EL. Revealing the Potential Impacts of Nutraceuticals Formulated with Freeze-Dried Jabuticaba Peel and Limosilactobacillus fermentum Strains Candidates for Probiotic Use on Human Intestinal Microbiota. Probiotics Antimicrob Proteins 2024; 16:1773-1789. [PMID: 37561381 DOI: 10.1007/s12602-023-10134-x] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 07/31/2023] [Indexed: 08/11/2023]
Abstract
This study evaluated the impacts of novel nutraceuticals formulated with freeze-dried jabuticaba peel (FJP) and three potentially probiotic Limosilactobacillus fermentum strains on the abundance of bacterial groups forming the human intestinal microbiota, metabolite production, and antioxidant capacity during in vitro colonic fermentation. The nutraceuticals had high viable counts of L. fermentum after freeze-drying (≥ 9.57 ± 0.09 log CFU/g). The nutraceuticals increased the abundance of Lactobacillus ssp./Enterococcus spp. (2.46-3.94%), Bifidobacterium spp. (2.28-3.02%), and Ruminococcus albus/R. flavefaciens (0.63-4.03%), while decreasing the abundance of Bacteroides spp./Prevotella spp. (3.91-2.02%), Clostridium histolyticum (1.69-0.40%), and Eubacterium rectale/C. coccoides (3.32-1.08%), which were linked to positive prebiotic indices (> 1.75). The nutraceuticals reduced the pH and increased the sugar consumption, short-chain fatty acid production, phenolic acid content, and antioxidant capacity, besides altering the metabolic profile during colonic fermentation. The combination of FJP and probiotic L. fermentum is a promising strategy to produce nutraceuticals targeting intestinal microbiota.
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Affiliation(s)
- Jaielison Yandro Pereira da Silva
- Department of Nutrition, Health Sciences Center, Federal University of Paraíba, Campus I, Cidade Universitária, João Pessoa, PB, 58051-900, Brazil
| | - Heloísa Maria Almeida do Nascimento
- Department of Nutrition, Health Sciences Center, Federal University of Paraíba, Campus I, Cidade Universitária, João Pessoa, PB, 58051-900, Brazil
| | | | - Karoliny Brito Sampaio
- Department of Nutrition, Health Sciences Center, Federal University of Paraíba, Campus I, Cidade Universitária, João Pessoa, PB, 58051-900, Brazil
| | - Marcos Dos Santos Lima
- Department of Food Technology, Federal Institute of Sertão Pernambucano, Petrolina, PE, 56302-100, Brazil
| | - Mariana Monteiro
- Laboratory of Functional Foods, Josué de Castro Institute of Nutrition, Federal University of Rio de Janeiro, RJ, 21941-902, Brazil
| | - Iris Batista Leite
- Laboratory of Functional Foods, Josué de Castro Institute of Nutrition, Federal University of Rio de Janeiro, RJ, 21941-902, Brazil
| | - Evandro Ferreira da Silva
- Institute for Research in Drugs and Medicines - IPeFarM, Federal University of Paraíba, João Pessoa, PB, 58051-900, Brazil
| | - Yuri Mangueira do Nascimento
- Health Sciences Center, Post-Graduate Program in Bioactive Natural and Synthetic Products, Federal University of Paraíba, João Pessoa, PB, 58051-900, Brazil
| | - Marcelo Sobral da Silva
- Health Sciences Center, Post-Graduate Program in Bioactive Natural and Synthetic Products, Federal University of Paraíba, João Pessoa, PB, 58051-900, Brazil
| | - Josean Fechine Tavares
- Health Sciences Center, Post-Graduate Program in Bioactive Natural and Synthetic Products, Federal University of Paraíba, João Pessoa, PB, 58051-900, Brazil
| | - José Luiz de Brito Alves
- Department of Nutrition, Health Sciences Center, Federal University of Paraíba, Campus I, Cidade Universitária, João Pessoa, PB, 58051-900, Brazil
| | - Maria Elieidy Gomes de Oliveira
- Department of Nutrition, Health Sciences Center, Federal University of Paraíba, Campus I, Cidade Universitária, João Pessoa, PB, 58051-900, Brazil
| | - Evandro Leite de Souza
- Department of Nutrition, Health Sciences Center, Federal University of Paraíba, Campus I, Cidade Universitária, João Pessoa, PB, 58051-900, Brazil.
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2
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Costa PCT, de Luna Freire MO, de Oliveira Coutinho D, Godet M, Magnani M, Antunes VR, de Souza EL, Vidal H, de Brito Alves JL. Nutraceuticals in the management of autonomic function and related disorders: A comprehensive review. Pharmacol Res 2024; 208:107368. [PMID: 39191337 DOI: 10.1016/j.phrs.2024.107368] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/21/2024] [Revised: 07/31/2024] [Accepted: 08/21/2024] [Indexed: 08/29/2024]
Abstract
Nutraceuticals have been described as phytocomplexes when derived from foods of plant origin or a pool of secondary metabolites when derived from foods of animal origin, which are concentrated and administered in an appropriate form and can promote beneficial health effects in the prevention/treatment of diseases. Considering that pharmaceutical medications can cause side effects, there is a growing interest in using nutraceuticals as an adjuvant therapeutic tool for several disorders involving autonomic dysfunction, such as obesity, atherosclerosis and other cardiometabolic diseases. This review summarizes and discusses the evidence from the literature on the effects of various nutraceuticals on autonomic control, addressing the gut microbiota modulation, production of secondary metabolites from bioactive compounds, and improvement of physical and chemical properties of cell membranes. Additionally, the safety of nutraceuticals and prospects are discussed. Probiotics, resveratrol, quercetin, curcumin, nitrate, inositol, L-carnosine, and n-3 polyunsaturated fatty acids (n-3 PUFAs) are among the nutraceuticals most studied to improve autonomic dysfunction in experimental animal models and clinical trials. Further human studies are needed to elucidate the effects of nutraceuticals formulated of multitarget compounds and their underlying mechanisms of action, which could benefit conditions involving autonomic dysfunction.
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Affiliation(s)
- Paulo César Trindade Costa
- Department of Nutrition, Federal University of Paraíba, João Pessoa, PB, Brazil; Laboratoire CarMeN, INSERM U.1060, INRAe U. 1397, Université Claude Bernard Lyon1, Pierre Bénite, France
| | | | | | - Murielle Godet
- Laboratoire CarMeN, INSERM U.1060, INRAe U. 1397, Université Claude Bernard Lyon1, Pierre Bénite, France
| | - Marciane Magnani
- Department of Food Engineering, Federal University of Paraíba, João Pessoa, PB, Brazil
| | - Vagner Roberto Antunes
- Department of Physiology and Biophysics, Institute of Biomedical Sciences, University of Sao Paulo, Sao Paulo, Brazil
| | | | - Hubert Vidal
- Laboratoire CarMeN, INSERM U.1060, INRAe U. 1397, Université Claude Bernard Lyon1, Pierre Bénite, France
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3
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Santos JG, de Souza EL, de Souza Couto MV, Rodrigues TZ, de Medeiros ARS, de Magalhães Cordeiro AMT, Lima MDS, de Oliveira MEG, da Costa Lima M, de Araújo NPR, Gonçalves ICD, Garcia EF. Exploring the Effects of Freeze-Dried Sourdoughs with Lactiplantibacillus pentosus 129 and Limosilactobacillus fermentum 139 on the Quality of Long-Fermentation Bread. Microorganisms 2024; 12:1199. [PMID: 38930581 PMCID: PMC11205311 DOI: 10.3390/microorganisms12061199] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2024] [Revised: 06/11/2024] [Accepted: 06/12/2024] [Indexed: 06/28/2024] Open
Abstract
Sourdough production is a complex fermentation process. Natural sourdough fermentation without standardization causes great variability in microbial communities and derived products. Starter cultures have emerged as alternatives to natural fermentation processes, which could improve bakery quality and produce bioactive compounds. This study aimed to evaluate the impacts of freeze-drying on the production and viability of sourdoughs with Lactiplantibacillus pentosus 129 (Lp) and Limosilactobacillus fermentum 139 (Lf), as well as their effects on the quality of long-fermentation bread. These strains were selected based on their better performance considering acidification and exopolysaccharide production capacity. Sourdough with Lp and Lf were propagated until the 10th day, when physicochemical and microbiological parameters were determined. The produced sourdoughs were freeze-dried, and bread samples were produced. The freeze-drying process resulted in high survival rates and few impacts on the metabolic activity of Lp and Lf until 60 days of storage. Incorporating Lp and Lf improved the microbiological and physicochemical properties of sourdough and long-fermentation breads. Tested freeze-dried sourdoughs led to reduced bread aging (higher specific volume and decreased starch retrogradation) and increased digestibility. The results show the potential of the freeze-dried sourdoughs produced with Lp and Lf as innovative strategies for standardizing production protocols for the bakery industry, especially for producing long-term fermentation bread.
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Affiliation(s)
- Joanderson Gama Santos
- Graduate Program in Agro-Food Technology, Federal University of Paraíba, Bananeiras 58220-000, PB, Brazil; (J.G.S.); (A.R.S.d.M.)
| | - Evandro Leite de Souza
- Laboratory of Food Microbiology, Department of Nutrition, Federal University of Paraíba, João Pessoa 58051-900, PB, Brazil;
| | - Marcus Vinícius de Souza Couto
- Graduate Program in Nutrition Sciences, Federal University of Paraíba, João Pessoa 58051-900, PB, Brazil; (M.V.d.S.C.); (T.Z.R.)
| | - Tatiana Zanella Rodrigues
- Graduate Program in Nutrition Sciences, Federal University of Paraíba, João Pessoa 58051-900, PB, Brazil; (M.V.d.S.C.); (T.Z.R.)
| | - Ana Regina Simplício de Medeiros
- Graduate Program in Agro-Food Technology, Federal University of Paraíba, Bananeiras 58220-000, PB, Brazil; (J.G.S.); (A.R.S.d.M.)
| | | | - Marcos dos Santos Lima
- Department of Food Technology, Federal Institute of Sertão de Pernambuco, Petrolina 56302-100, PE, Brazil;
| | | | - Maiara da Costa Lima
- Laboratory of Food Microbiology, Department of Nutrition, Federal University of Paraíba, João Pessoa 58051-900, PB, Brazil;
| | | | | | - Estefânia Fernandes Garcia
- Department of Gastronomy, Federal University of Paraíba, João Pessoa 58051-900, PB, Brazil; (N.P.R.d.A.); (I.C.D.G.); (E.F.G.)
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de Vasconcelos Medeiros GKV, Martins ACS, Vasconcelos MG, Garcia EF, Rodrigues NPA, de Albuquerque TMR, Viera VB, da Conceição ML, de Souza EL, de Oliveira MEG. Cereus jamacaru DC. (mandacaru) fruit as a source of lactic acid bacteria with in vitro probiotic-related characteristics and its protective effects on Pediococcus pentosaceus during lyophilization and refrigeration storage. Int J Food Microbiol 2024; 417:110695. [PMID: 38636163 DOI: 10.1016/j.ijfoodmicro.2024.110695] [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: 01/12/2024] [Revised: 03/23/2024] [Accepted: 04/06/2024] [Indexed: 04/20/2024]
Abstract
This study isolated and identified autochthonous lactic acid bacteria (LAB) from mandacaru fruit and evaluated their potential probiotic and technological aptitudes in vitro, as well as the protective effects of freeze-dried mandacaru fruit on the most promising LAB isolate during lyophilization and refrigeration storage. Initially, 212 colonies were isolated from mandacaru fruit, and 34 were preliminarily identified as LAB. Thirteen isolates identified by 16S-rRNA sequencing as Pediococcus pentosaceus were negative for DNase, gelatinase, hemolytic, and biogenic amine production. The selected isolates showed proteolytic activity, diacetyl and exopolysaccharide production, and good tolerance to different NaCl concentrations while having low cellular hydrophobicity and antagonistic activity against pathogens. The survival of isolates sharply decreased after 3 h of exposure to pH 2 and had a good tolerance to 1 % bile salt. A principal component analysis selected P. pentosaceus 57 as the most promising isolate based on the examined technological and probiotic-related physiological properties. This isolate was lyophilized with mandacaru fruit and stored under refrigeration for 90 days. P. pentosaceus 57 lyophilized with mandacaru fruit had high viable cell counts (9.69 ± 0.03 log CFU/mL) and >50 % of physiologically active cells at 90 days of refrigeration storage. The results indicate that mandacaru fruit is a source of P. pentosaceus with aptitudes to be explored as potential probiotic and technological characteristics of interest for the food industry, besides being a good candidate for use in lyophilization processes and refrigeration storage of LAB due to its cryoprotective effects.
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Affiliation(s)
| | - Ana Cristina Silveira Martins
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Federal University of Paraíba, João Pessoa 58051-900, Brazil
| | - Mateus Gomes Vasconcelos
- Laboratory of Bromatology, Department of Nutrition, Center of Health Sciences, Federal University of Paraíba, João Pessoa 58051-900, Brazil
| | - Estefânia Fernandes Garcia
- Department of Gastronomy, Center for Technology and Regional Development, Federal University of Paraíba, João Pessoa 58058-600, Brazil
| | - Noádia Priscila Araújo Rodrigues
- Department of Gastronomy, Center for Technology and Regional Development, Federal University of Paraíba, João Pessoa 58058-600, Brazil
| | | | - Vanessa Bordin Viera
- Laboratory of Bromatology, Center of Education and Health, Federal University of Campina Grande, Cuité 58175-000, Brazil
| | - Maria Lúcia da Conceição
- Laboratory of Food Microbiology, Department of Nutrition, Federal University of Paraíba, João Pessoa 58051-900, Brazil
| | - Evandro Leite de Souza
- Laboratory of Food Microbiology, Department of Nutrition, Federal University of Paraíba, João Pessoa 58051-900, Brazil
| | - Maria Elieidy Gomes de Oliveira
- Laboratory of Bromatology, Department of Nutrition, Center of Health Sciences, Federal University of Paraíba, João Pessoa 58051-900, Brazil.
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Cruz Neto JPR, de Oliveira AM, de Oliveira KÁR, Sampaio KB, da Veiga Dutra ML, de Luna Freire MO, de Souza EL, de Brito Alves JL. Safety Evaluation of a Novel Potentially Probiotic Limosilactobacillus fermentum in Rats. Probiotics Antimicrob Proteins 2024; 16:752-762. [PMID: 37119497 DOI: 10.1007/s12602-023-10077-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 04/13/2023] [Indexed: 05/01/2023]
Abstract
Limosilactobacillus (L) fermentum (strains 139, 263, 296) is a novel probiotic mixture isolated from fruit processing by-products. The use of this formulation has been associated with improvements in cardiometabolic, inflammatory, and oxidative stress parameters. The present study evaluated the safety of a potential multi-strain probiotic by genotoxicity (micronucleus assay) and subchronic toxicity study (13-week repeated dose). In the genotoxicity evaluation, L. fermentum 139, 263, 296 did not increase the frequency of micronuclei in erythrocytes of rats of both sexes at doses up to 1010 CFU/mL. In the subchronic toxicity study, the administration of L. fermentum did not promote adverse health effects, such as behavioral changes, appearance of tumors, changes in hematological and biochemical parameters. In addition, higher doses of L. fermentum 139, 263, 296 have been shown to reduce the levels of pro-inflammatory cytokines. Administration of potentially probiotic L. fermentum did not promote adverse health effects in rats and could be evaluated as a potential probiotic for humans.
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Affiliation(s)
- José Patrocínio Ribeiro Cruz Neto
- Department of Nutrition, Health Sciences Center, Federal University of Paraíba, Campus I - Jd. Cidade Universitária, 58051-900, João Pessoa, PB, Brazil
| | - Alison Macário de Oliveira
- Department of Biochemistry, Biological Sciences Center, Federal University of Pernambuco, Recife, PE, Brazil
| | - Kataryne Árabe Rimá de Oliveira
- Department of Nutrition, Health Sciences Center, Federal University of Paraíba, Campus I - Jd. Cidade Universitária, 58051-900, João Pessoa, PB, Brazil
| | - Karoliny Brito Sampaio
- Department of Nutrition, Health Sciences Center, Federal University of Paraíba, Campus I - Jd. Cidade Universitária, 58051-900, João Pessoa, PB, Brazil
| | - Maria Letícia da Veiga Dutra
- Department of Nutrition, Health Sciences Center, Federal University of Paraíba, Campus I - Jd. Cidade Universitária, 58051-900, João Pessoa, PB, Brazil
| | - Micaelle Oliveira de Luna Freire
- Department of Nutrition, Health Sciences Center, Federal University of Paraíba, Campus I - Jd. Cidade Universitária, 58051-900, João Pessoa, PB, Brazil
| | - Evandro Leite de Souza
- Department of Nutrition, Health Sciences Center, Federal University of Paraíba, Campus I - Jd. Cidade Universitária, 58051-900, João Pessoa, PB, Brazil
| | - José Luiz de Brito Alves
- Department of Nutrition, Health Sciences Center, Federal University of Paraíba, Campus I - Jd. Cidade Universitária, 58051-900, João Pessoa, PB, Brazil.
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6
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Youssef HIA. Detection of oxalyl-CoA decarboxylase (oxc) and formyl-CoA transferase (frc) genes in novel probiotic isolates capable of oxalate degradation in vitro. Folia Microbiol (Praha) 2024; 69:423-432. [PMID: 38217756 PMCID: PMC11003902 DOI: 10.1007/s12223-024-01128-5] [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: 07/11/2023] [Accepted: 12/28/2023] [Indexed: 01/15/2024]
Abstract
Oxalate degradation is one of lactic acid bacteria's desirable activities. It is achieved by two enzymes, formyl coenzyme A transferase (frc) and oxalyl coenzyme A decarboxylase (oxc). The current study aimed to screen 15 locally isolated lactic acid bacteria to select those with the highest oxalate degradation ability. It also aimed to amplify the genes involved in degradation. MRS broth supplemented with 20 mM sodium oxalate was used to culture the tested isolates for 72 h. This was followed by an enzymatic assay to detect remaining oxalate. All isolates showed oxalate degradation activity to variable degrees. Five isolates demonstrated high oxalate degradation, 78 to 88%. To investigate the oxalate-degradation potential of the selected isolates, they have been further tested for the presence of genes that encode for enzymes involved in oxalate catabolism, formyl coenzyme A transferase (frc) and oxalyl coenzyme A decarboxylase (oxc). Three strains showed bands with the specific OXC and FRC forward and reverse primers designated as (SA-5, 9 and 37). Species-level identification revealed Loigolactobacillus bifermentans, Lacticaseibacillus paracasei, and Lactiplantibacillus plantarum. Preliminary results revealed that the tested probiotic strains harbored both oxc and frc whose products are putatively involved in oxalate catabolism. The probiotic potential of the selected strains was evaluated, and they showed high survival rates to both simulated gastric and intestinal fluids and variable degrees of antagonism against the tested Gram-positive and negative pathogens and were sensitive to clarithromycin but resistant to both metronidazole and ceftazidime. Finally, these strains could be exploited as an innovative approach to establish oxalate homeostasis in humans and prevent kidney stone formation.
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de Luna Freire MO, Cruz Neto JPR, de Albuquerque Lemos DE, de Albuquerque TMR, Garcia EF, de Souza EL, de Brito Alves JL. Limosilactobacillus fermentum Strains as Novel Probiotic Candidates to Promote Host Health Benefits and Development of Biotherapeutics: A Comprehensive Review. Probiotics Antimicrob Proteins 2024:10.1007/s12602-024-10235-1. [PMID: 38393628 DOI: 10.1007/s12602-024-10235-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 02/13/2024] [Indexed: 02/25/2024]
Abstract
Fruits and their processing by-products are sources of potentially probiotic strains. Limosilactobacillus (L.) fermentum strains isolated from fruit processing by-products have shown probiotic-related properties. This review presents and discusses the results of the available studies that evaluated the probiotic properties of L. fermentum in promoting host health benefits, their application by the food industry, and the development of biotherapeutics. The results showed that administration of L. fermentum for 4 to 8 weeks promoted host health benefits in rats, including the modulation of gut microbiota, improvement of metabolic parameters, and antihypertensive, antioxidant, and anti-inflammatory effects. The results also showed the relevance of L. fermentum strains for application in the food industry and for the formulation of novel biotherapeutics, especially nutraceuticals. This review provides evidence that L. fermentum strains isolated from fruit processing by-products have great potential for promoting host health and indicate the need for a translational approach to confirm their effects in humans using randomized, double-blind, placebo-controlled trials.
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Affiliation(s)
- Micaelle Oliveira de Luna Freire
- Department of Nutrition, Health Sciences Center, Federal University of Paraíba, Campus I-Jd. Cidade Universitária, João Pessoa, PB, 58051-900, Brazil
| | - José Patrocínio Ribeiro Cruz Neto
- Department of Nutrition, Health Sciences Center, Federal University of Paraíba, Campus I-Jd. Cidade Universitária, João Pessoa, PB, 58051-900, Brazil
| | | | | | - Estefânia Fernandes Garcia
- Department of Nutrition, Health Sciences Center, Federal University of Paraíba, Campus I-Jd. Cidade Universitária, João Pessoa, PB, 58051-900, Brazil
| | - Evandro Leite de Souza
- Department of Nutrition, Health Sciences Center, Federal University of Paraíba, Campus I-Jd. Cidade Universitária, João Pessoa, PB, 58051-900, Brazil
| | - José Luiz de Brito Alves
- Department of Nutrition, Health Sciences Center, Federal University of Paraíba, Campus I-Jd. Cidade Universitária, João Pessoa, PB, 58051-900, Brazil.
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Vasundaradevi R, Sarvajith M, Somashekaraiah R, Gunduraj A, Sreenivasa MY. Antagonistic properties of Lactiplantibacillus plantarum MYSVB1 against Alternaria alternata: a putative probiotic strain isolated from the banyan tree fruit. Front Microbiol 2024; 15:1322758. [PMID: 38404595 PMCID: PMC10885809 DOI: 10.3389/fmicb.2024.1322758] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2023] [Accepted: 01/15/2024] [Indexed: 02/27/2024] Open
Abstract
Alternaria alternata, a notorious phytopathogenic fungus, has been documented to infect several plant species, leading to the loss of agricultural commodities and resulting in significant economic losses. Lactic acid bacteria (LAB) hold immense promise as biocontrol candidates. However, the potential of LABs derived from fruits remains largely unexplored. In this study, several LABs were isolated from tropical fruit and assessed for their probiotic and antifungal properties. A total of fifty-five LABs were successfully isolated from seven distinct fruits. Among these, seven isolates showed inhibition to growth of A. alternata. Two strains, isolated from fruits: Ficus benghalensis, and Tinospora cordifolia exhibited promising antifungal properties against A. alternata. Molecular identification confirmed their identities as Lactiplantibacillus plantarum MYSVB1 and MYSVA7, respectively. Both strains showed adaptability to a wide temperature range (10-45°C), and salt concentrations (up to 7%), with optimal growth around 37 °C and high survival rates under simulated gastrointestinal conditions. Among these two strains, Lpb. plantarum MYSVB1 demonstrated significant inhibition (p < 0.01) of the growth of A. alternata. The inhibitory effects of cell-free supernatant (CFS) were strong, with 5% crude CFS sufficient to reduce fungal growth by >70% and complete inhibition by 10% CFS. Moreover, the CFS was inhibitory for both mycelial growth and conidial germination. CFS retained its activity even after long cold storage. The chromatographic analysis identified organic acids in CFS, with succinic acid as the predominant constituent, with lactic acid, and malic acid in descending order. LAB strains isolated from tropical fruits showed promising probiotic and antifungal properties, making them potential candidates for various applications in food and agriculture.
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Affiliation(s)
| | | | | | | | - M. Y. Sreenivasa
- Applied Mycology Laboratory, Department of Studies in Microbiology, University of Mysore, Mysuru, India
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Dos Santos Nascimento D, Sampaio KB, do Nascimento YM, de Souza TA, de Souza FS, Júnior JVC, Tavares JF, da Silva MS, de Brito Alves JL, de Souza EL. Evaluating the Stability of a Novel Nutraceutical Formulation Combining Probiotic Limosilactobacillus fermentum 296, Quercetin, and Resveratrol Under Different Storage Conditions. Probiotics Antimicrob Proteins 2024; 16:13-25. [PMID: 36417111 DOI: 10.1007/s12602-022-10011-z] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 11/15/2022] [Indexed: 11/24/2022]
Abstract
This study evaluated the stability of a novel nutraceutical formulation composed of the probiotic Limosilactobacillus fermentum 296, quercetin (QUE), and resveratrol (RES) (LFQR) under different storage conditions. The effects of different relative humidities (RH; 11, 22, and 33%) and storage temperatures (refrigeration temperature -4 °C and room temperature -25 °C) on the stability of LFQR were evaluated through the determination of thermal stability, viable cell counts, bacterial physiological status, antioxidant capacity, and contents of QUE and RES during long-term storage. RH did not affect endothermic reactions and mass reduction in LFQR. After a 15-day-humidification period, L. fermentum 296 had higher viable cell counts in LFQR under refrigeration temperature storage when compared to room temperature storage regardless of the RH. The physiological status of L. fermentum 296 in LFQR was overall similar during 90 days of storage (11% RH) under refrigeration and room temperature. L. fermentum 296 had the highest viable cell counts (> 6 log CFU/g) in LFQR up to day 90 of refrigeration storage (11% RH). LFQR kept high contents of QUE and RES and maintained antioxidant capacity during 90 days of storage under refrigeration and room temperature. The results showed that the higher stability and functionality of LFQR during long-term storage should be guaranteed under 11% RH and refrigeration temperature.
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Affiliation(s)
| | - Karoliny Brito Sampaio
- Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, PB, Brazil
| | - Yuri Mangueira do Nascimento
- Department of Pharmaceutical Sciences, Health Sciences Center, Federal University of Paraíba, João Pessoa, PB, Brazil
| | - Thalisson Amorim de Souza
- Department of Pharmaceutical Sciences, Health Sciences Center, Federal University of Paraíba, João Pessoa, PB, Brazil
| | - Fábio Santos de Souza
- Department of Pharmaceutical Sciences, Health Sciences Center, Federal University of Paraíba, João Pessoa, PB, Brazil
| | - José Venancio Chaves Júnior
- Department of Pharmaceutical Sciences, Health Sciences Center, Federal University of Paraíba, João Pessoa, PB, Brazil
| | - Josean Fechine Tavares
- Department of Pharmaceutical Sciences, Health Sciences Center, Federal University of Paraíba, João Pessoa, PB, Brazil
| | - Marcelo Sobral da Silva
- Department of Pharmaceutical Sciences, Health Sciences Center, Federal University of Paraíba, João Pessoa, PB, Brazil
| | - José Luiz de Brito Alves
- Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, PB, Brazil
| | - Evandro Leite de Souza
- Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, PB, Brazil.
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10
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Sampaio KB, de Brito Alves JL, do Nascimento YM, Tavares JF, da Silva MS, Dos Santos Nascimento D, de Araújo Rodrigues NP, Monteiro MC, Garcia EF, de Souza EL. Effects of Simulated Gastrointestinal Conditions on Combined Potentially Probiotic Limosilactobacillus fermentum 296, Quercetin, and/or Resveratrol as Bioactive Components of Novel Nutraceuticals. Probiotics Antimicrob Proteins 2024; 16:308-319. [PMID: 36708461 DOI: 10.1007/s12602-023-10046-w] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 01/20/2023] [Indexed: 01/29/2023]
Abstract
This study evaluated the effects of simulated gastrointestinal conditions (SGIC) on combined potentially probiotic Limosilactobacillus fermentum 296 (~ 10 log CFU/mL), quercetin (QUE, 160 mg), and/or resveratrol (RES, 150 mg) as the bioactive components of novel nutraceuticals. Four different nutraceuticals were evaluated during exposure to SGIC and analyzed the plate counts and physiological status of L. fermentum 296, contents and bioaccessibility of QUE and RES, and antioxidant capacity. Nutraceuticals with QUE and RES had the highest plate counts (4.94 ± 0.32 log CFU/mL) and sizes of live cell subpopulations (28.40 ± 0.28%) of L. fermentum 296 after SGIC exposure. An index of injured cells (Gmean index, arbitrary unit defined as above 0.5) indicated that part of L. fermentum 296 cells could be entered the viable but nonculturable state when the nutraceuticals were exposed to gastric and intestinal conditions while maintaining vitality. The nutraceuticals maintained high contents (QUE ~ 29.17 ± 0.62 and RES ~ 23.05 mg/100 g) and bioaccessibility (QUE ~ 41.0 ± 0.09% and RES ~ 67.4 ± 0.17%) of QUE and RES, as well as high antioxidant capacity (ABTS assay ~ 88.18 ± 1.16% and DPPH assay 75.54 ± 0.65%) during SGIC exposure, which could be linked to the protective effects on L. fermentum 296 cells. The developed nutraceuticals could cross along the gastrointestinal tract with high concentrations of functioning potentially probiotic cells and bioavailable phenolic compounds to exert their beneficial impacts on consumer health, being an innovative strategy for the co-ingestion of these bioactive components.
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Affiliation(s)
- Karoliny Brito Sampaio
- Department of Nutrition, Health Sciences Center, Federal University of Paraíba, Campus I - Cidade Universitária, CEP, João Pessoa, PB, 58051-900, Brazil
| | - José Luiz de Brito Alves
- Department of Nutrition, Health Sciences Center, Federal University of Paraíba, Campus I - Cidade Universitária, CEP, João Pessoa, PB, 58051-900, Brazil
| | | | - Josean Fechine Tavares
- Institute for Research in Drugs and Medicines, Federal University of Paraíba, João Pessoa, PB, Brazil
| | - Marcelo Sobral da Silva
- Institute for Research in Drugs and Medicines, Federal University of Paraíba, João Pessoa, PB, Brazil
| | - Davi Dos Santos Nascimento
- Department of Nutrition, Health Sciences Center, Federal University of Paraíba, Campus I - Cidade Universitária, CEP, João Pessoa, PB, 58051-900, Brazil
| | | | - Mariana Costa Monteiro
- Laboratory of Functional Foods, Institute of Nutrition, Federal University of Rio de Janeiro, Rio de Janeiro, RJ, Brazil
| | - Estefânia Fernandes Garcia
- Department of Gastronomy, Center of Technology and Regional Development, Federal University of Paraíba, João Pessoa, PB, Brazil
| | - Evandro Leite de Souza
- Department of Nutrition, Health Sciences Center, Federal University of Paraíba, Campus I - Cidade Universitária, CEP, João Pessoa, PB, 58051-900, Brazil.
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Paul S, Hossain TJ, Ali F, Hossain ME, Chowdhury T, Faisal IK, Ferdouse J. Assessment of the in-vitro probiotic efficacy and safety of Pediococcus pentosaceus L1 and Streptococcus thermophilus L3 isolated from Laban, a popular fermented milk product. Arch Microbiol 2024; 206:82. [PMID: 38294545 DOI: 10.1007/s00203-023-03812-5] [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: 10/31/2023] [Accepted: 12/21/2023] [Indexed: 02/01/2024]
Abstract
Probiotics are beneficial microorganisms, mostly lactic acid bacteria (LAB), that offer health benefits to the host when consumed in adequate amounts. This study assessed the probiotic efficacy and safety of LAB strains isolated from Laban, a traditional fermented milk product. Seven primarily selected Gram-positive, catalase-negative, non-spore-forming isolates were examined for their antimicrobial activity against the bacterial pathogens Bacillus cereus, Salmonella typhi, Staphylococcus aureus, and Vibrio cholera, and the fungal pathogen Candida albicans. Two isolates, identified as Pediococcus pentosaceus L1 and Streptococcus thermophilus L3, which showed antimicrobial activity against all pathogens, were further evaluated for their probiotic competence. The selected isolates demonstrated strong resistance to low pH, bile salts, and phenol, indicating their potential for gastric endurance. They also exhibited high cell surface hydrophobicity to various hydrocarbons, autoaggregation, and coaggregation properties, demonstrating strong adhesion abilities. In addition, both isolates showed strong antioxidant activity and were non-hemolytic. Although the isolates had some resistance to certain antibiotics, they were generally susceptible to commonly used antibiotics. The two LAB strains also exhibited promising technological properties, such as milk coagulation and exopolysaccharide production, indicating their potential to enhance the quality of dairy products. The results suggest that the LAB strains isolated from Laban have strong potential as probiotics, and due to their food origin, they are highly likely to exhibit maximal efficacy in food and pharmaceutical products for human consumption.
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Affiliation(s)
- Shanta Paul
- Department of Microbiology, University of Chittagong, Chattogram, 4331, Bangladesh
| | - Tanim Jabid Hossain
- Department of Biochemistry and Molecular Biology, University of Chittagong, Chattogram, 4331, Bangladesh.
- Biochemistry and Pathogenesis of Microbes - BPM Research Group, Chattogram, 4331, Bangladesh.
| | - Ferdausi Ali
- Department of Microbiology, University of Chittagong, Chattogram, 4331, Bangladesh
| | - Md Elias Hossain
- Department of Microbiology, University of Chittagong, Chattogram, 4331, Bangladesh
| | - Tasneem Chowdhury
- Department of Microbiology, University of Chittagong, Chattogram, 4331, Bangladesh
| | - Ibrahim Khalil Faisal
- Department of Biochemistry and Molecular Biology, University of Chittagong, Chattogram, 4331, Bangladesh
- Biochemistry and Pathogenesis of Microbes - BPM Research Group, Chattogram, 4331, Bangladesh
| | - Jannatul Ferdouse
- Department of Microbiology, University of Chittagong, Chattogram, 4331, Bangladesh.
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Martins ACS, Medeiros GKVDV, de Oliveira SPA, de Albuquerque TMR, Sampaio KB, Dos Santos Lima M, do Nascimento YM, da Silva EF, Tavares JF, da Silva MS, de Souza EL, de Oliveira MEG. Unrevealing the in vitro impacts of Cereus jacamaru DC. cladodes flour on potentially probiotic strains, selected bacterial populations, and metabolic activity of human intestinal microbiota. Food Res Int 2023; 174:113658. [PMID: 37981375 DOI: 10.1016/j.foodres.2023.113658] [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: 05/31/2023] [Revised: 10/26/2023] [Accepted: 10/31/2023] [Indexed: 11/21/2023]
Abstract
This study investigated the potential impacts of the flour from Cereus jamacaru cactus cladodes (CJF), a cactus native to the Brazilian Caatinga biome, on the growth and metabolism of different potentially probiotic strains, as well as on the abundance of selected intestinal bacterial populations and microbial metabolic activity during in vitro colonic fermentation with a pooled human fecal inoculum. Cultivation of the probiotics in a medium with C. jamacaru cladodes flour (20 g/L) resulted in viable cell counts of up to 9.8 log CFU/mL, positive prebiotic activity scores (0.73-0.91), decreased pH and sugar contents, and increased lactic, acetic, and propionic acid production over time, indicating enhanced probiotic growth and metabolic activity. CJF overall increased the relative abundance of Lactobacillus spp./Enterococcus spp. (2.12-3.29%) and Bifidobacterium spp. (4.08-4.32%) and decreased the relative abundance of Bacteroides spp./Prevotella spp. (8.35-6.81%), Clostridium histolyticum (6.91-3.59%), and Eubacterium rectale/Clostridium coccoides (7.70-3.95%) during 48 h of an in vitro colonic fermentation using a pooled human fecal inoculum. CJF stimulated the microbial metabolic activity, with decreased pH, sugar consumption, lactic and short-chain fatty acid production, alterations in overall metabolic profiling and phenolic compound contents, and maintenance of high antioxidant capacity during colonic fermentation. These results show that CJF stimulated the growth and metabolic activity of distinct potential probiotics, increased the relative abundance of beneficial intestinal bacterial groups, and stimulated microbial metabolism during in vitro colonic fermentation. Further studies using advanced molecular technologies and in vivo experimental models could forward the investigation of the potential prebiotic properties of CJF.
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Affiliation(s)
- Ana Cristina Silveira Martins
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Federal University of Paraíba, João Pessoa, PB 58051-900, Brazil
| | | | | | | | - Karoliny Brito Sampaio
- Laboratory of Food Microbiology, Department of Nutrition, Federal University of Paraíba, João Pessoa, PB 58051-900, Brazil
| | - Marcos Dos Santos Lima
- Department of Food Technology, Federal Institute of Sertão de Pernambuco, Petrolina, PE 56302-100, Brazil
| | - Yuri Mangueira do Nascimento
- Institute for Research in Drugs and Medicines - IPeFarM, Federal University of Paraíba, João Pessoa, PB 58051-900, Brazil
| | - Evandro Ferreira da Silva
- Institute for Research in Drugs and Medicines - IPeFarM, Federal University of Paraíba, João Pessoa, PB 58051-900, Brazil
| | - Josean Fechine Tavares
- Institute for Research in Drugs and Medicines - IPeFarM, Federal University of Paraíba, João Pessoa, PB 58051-900, Brazil
| | - Marcelo Sobral da Silva
- Institute for Research in Drugs and Medicines - IPeFarM, Federal University of Paraíba, João Pessoa, PB 58051-900, Brazil
| | - Evandro Leite de Souza
- Laboratory of Food Microbiology, Department of Nutrition, Federal University of Paraíba, João Pessoa, PB 58051-900, Brazil
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Gizachew S, Van Beeck W, Spacova I, Dekeukeleire M, Alemu A, Mihret W, Lebeer S, Engidawork E. Characterization of potential probiotic starter cultures of lactic acid bacteria isolated from Ethiopian fermented cereal beverages, Naaqe, and Cheka. J Appl Microbiol 2023; 134:lxad237. [PMID: 37858306 DOI: 10.1093/jambio/lxad237] [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: 06/12/2023] [Revised: 08/21/2023] [Accepted: 10/18/2023] [Indexed: 10/21/2023]
Abstract
AIMS To test the in vitro probiotic potential and starter culture capacity of lactic acid bacteria (LAB) isolated from Naaqe and Cheka, cereal-based Ethiopian traditional fermented beverages. METHODS AND RESULTS A total of 44 strains were isolated from spontaneously fermented Ethiopian cereal-based beverages, Naaqe and Cheka with 24 putatively identified as LAB and 14 identified up to the species level. The species Limosilactobacillus fermentum (6/12; 50%) and Weissella confusa (5/12, 41.67%) were the predominant species identified from Naaqe, while the two Cheka isolates were L. fermentum and Pediococcus pentosaceus. Six LAB strains inhibited eight of the nine gastrointestinal indicator key pathogens in Ethiopia, including Escherichia coli, Salmonella enterica subsp. enterica var. Typhimurium, Staphylococcus aureus, Shigella flexneri, and Listeria monocytogenes. Three of the LAB isolates exhibited strain-specific immunostimulation in human monocytes. Based on these probiotic properties and growth, six strains were selected for in situ evaluation in a mock fermentation of Naaqe and Cheka. During primary fermentations, L. fermentum 73B, P. pentosaceus 74D, L. fermentum 44B, W. confusa 44D, L. fermentum 82C, and Weissella cibaria 83E and their combinations demonstrated higher pH-lowering properties and colony-forming unit counts compared to the control spontaneous fermentation. The same pattern was also observed in the secondary mock fermentation by the Naaqe LAB isolates. CONCLUSIONS In this study, we selected six LAB strains with antipathogenic, immunostimulatory, and starter culture potentials that can be used as autochthonous probiotic starters for Naaqe and Cheka fermentations once their health benefit is ascertained in a clinical trial as a next step.
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Affiliation(s)
- Seyoum Gizachew
- Department of Pharmacology and Clinical Pharmacy, School of Pharmacy, College of Health Sciences, Addis Ababa University, P.O. Box 9086, Addis Ababa, Ethiopia
- Department of Bioscience Engineering, Faculty of Sciences, University of Antwerp, Groenenborgerlaan 171, 2020 Antwerp, Belgium
| | - Wannes Van Beeck
- Department of Bioscience Engineering, Faculty of Sciences, University of Antwerp, Groenenborgerlaan 171, 2020 Antwerp, Belgium
| | - Irina Spacova
- Department of Bioscience Engineering, Faculty of Sciences, University of Antwerp, Groenenborgerlaan 171, 2020 Antwerp, Belgium
| | - Max Dekeukeleire
- Department of Bioscience Engineering, Faculty of Sciences, University of Antwerp, Groenenborgerlaan 171, 2020 Antwerp, Belgium
| | - Ashenafi Alemu
- Bacterial and Viral Diseases Research Directorate, Armauer Hansen Research Institute, P.O. Box 1005, Addis Ababa, Ethiopia
| | - Wude Mihret
- Bacterial and Viral Diseases Research Directorate, Armauer Hansen Research Institute, P.O. Box 1005, Addis Ababa, Ethiopia
| | - Sarah Lebeer
- Department of Bioscience Engineering, Faculty of Sciences, University of Antwerp, Groenenborgerlaan 171, 2020 Antwerp, Belgium
| | - Ephrem Engidawork
- Department of Pharmacology and Clinical Pharmacy, School of Pharmacy, College of Health Sciences, Addis Ababa University, P.O. Box 9086, Addis Ababa, Ethiopia
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Feitoza TG, de Lima Ponciano Costa B, Sampaio KB, Dos Santos Lima M, Garcia EF, de Albuquerque TMR, de Souza EL, Rodrigues NPA. An In Vitro Study of the Impacts of Sweet Potato Chips with Potentially Probiotic Levilactobacillus brevis and Lactiplantibacillus plantarum on Human Intestinal Microbiota : Impacts of potato chips with probiotics on intestinal microbiota. Probiotics Antimicrob Proteins 2023:10.1007/s12602-023-10168-1. [PMID: 37792211 DOI: 10.1007/s12602-023-10168-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 09/19/2023] [Indexed: 10/05/2023]
Abstract
This study formulated sweet potato chips with powdered potentially probiotic Levilactobacillus brevis (SPLB) and Lactiplantibacillus plantarum (SPLP) and evaluated their impacts on human intestinal microbiota during 48 h of in vitro colonic fermentation. L. brevis and L. plantarum kept high viable cell counts (> 6 log CFU/g) on sweet potato chips after freeze-drying and during 60 days of storage. SPLB and SPLP had satisfactory quality parameters during 60 days of storage. SPLB and SPLP increased the relative abundance of Lactobacillus ssp./Enterococcus spp. (3.84-10.22%) and Bifidobacterium spp. (3.25-12.45%) and decreased the relative abundance of Bacteroides spp./Prevotella spp. (8.56-2.16%), Clostridium histolyticum (8.23-2.33%), and Eubacterium rectale/Clostridium coccoides (8.07-1.33%) during 48 h of in vitro colonic fermentation. SPLB and SPLP achieved high positive prebiotic indexes (> 8.24), decreased pH values and sugar contents, and increased lactic acid and short-chain fatty acid production, proving selective stimulatory effects on beneficial bacterial groups forming the intestinal microbiota. The results showed that SPLB and SPLP have good stability and high viable cell counts of L. brevis and L. plantarum when stored under room temperature and caused positive impacts on human intestinal microbiota, making them potentially probiotic non-dairy snack options.
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Affiliation(s)
- Tarsila Gonçalves Feitoza
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, PB, Brazil
| | - Bárbara de Lima Ponciano Costa
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, PB, Brazil
| | - Karoliny Brito Sampaio
- Laboratory of Didactic Restaurant and Beverages, Department of Gastronomy, Center of Technology and Regional Development, Federal University of Paraíba, João Pessoa, PB, Brazil
| | - Marcos Dos Santos Lima
- Department of Food Technology, Federal Institute of Sertão Pernambucano, Petrolina, PE, Brazil
| | - Estefânia Fernandes Garcia
- Laboratory of Didactic Restaurant and Beverages, Department of Gastronomy, Center of Technology and Regional Development, Federal University of Paraíba, João Pessoa, PB, Brazil
| | | | - Evandro Leite de Souza
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, PB, Brazil.
| | - Noádia Priscila Araújo Rodrigues
- Laboratory of Didactic Restaurant and Beverages, Department of Gastronomy, Center of Technology and Regional Development, Federal University of Paraíba, João Pessoa, PB, Brazil
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15
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Ajibola OO, Thomas R, Bakare BF. Selected fermented indigenous vegetables and fruits from Malaysia as potential sources of natural probiotics for improving gut health. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2023.02.011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/28/2023]
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Antibacterial and Immunostimulatory Activity of Potential Probiotic Lactic Acid Bacteria Isolated from Ethiopian Fermented Dairy Products. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9030258] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/08/2023]
Abstract
Lactic acid bacteria (LAB) form a group of bacteria to which most probiotics belong and are commonly found in fermented dairy products. Fermented foods and beverages are foods made through desired microbial growth and enzymatic conversions of food components. In this study, 43 LAB were isolated from Ethiopian traditional cottage cheese, cheese, and yogurt and evaluated for their functional and safety properties as candidate probiotics. Twenty-seven isolates, representative of each fermented food type, were selected and identified to the species level. Limosilactobacillus fermentum was found to be the predominant species in all samples studied (70.4%), while 11.1% of isolates were identified as Lactiplantibacillus plantarum. All 27 isolates tested showed resistance to 0.5% bile salt, while 26 strains were resistant to pH 3. The LAB isolates were also evaluated for antagonistic properties against key pathogens, with strain-specific features observed for their antimicrobial activity. Five strains from cottage cheese (Lactiplantibacillus plantarum 54B, 54C, and 55A, Lactiplantibacillus pentosus 55B, and Pediococcus pentosaceus 95E) showed inhibitory activity against indicator pathogens that are key causes of gastrointestinal infections in Ethiopia, i.e., Escherichia coli, Salmonella enterica subsp. enterica var. Typhimurium, Staphylococcus aureus, Shigella flexneri, and Listeria monocytogenes. Strain-specific immunomodulatory activity monitored as nuclear factor kappa B (NF-κB) and interferon regulatory factor (IRF) activation was documented for Lactiplantibacillus plantarum 54B, 55A and P. pentosaceus 95E. Antibiotic susceptibility testing confirmed that all LAB isolates were safe concerning their antibiotic resistance profiles. Five isolates (especially Lactiplantibacillus plantarum 54B, 54C, and 55A, Lactiplantibacillus pentosus 55B, and P. pentosaceus 95E) showed promising results in all assays and are novel probiotic candidates of interest for clinical trial follow-up.
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Akan E, Karakaya S, Eda Eker Özkacar M, Kinik Ö. Effect of food matrix and fermentation on angiotensin-converting enzyme inhibitory activity and β-glucan release after in vitro digestion in oat-based products. Food Res Int 2023; 165:112508. [PMID: 36869510 DOI: 10.1016/j.foodres.2023.112508] [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: 07/07/2022] [Revised: 01/09/2023] [Accepted: 01/21/2023] [Indexed: 01/26/2023]
Abstract
The aim of this study was to determine the effects of fermentation and food matrix on the ACE inhibitory activities of the peptides obtained after in vitro gastrointestinal digestion, protein profiles (SDS-PAGE) and β-glucan amounts of oat products. Furthermore, the physicochemical and microbiological properties of fermented oat drinks and oat yogurt-like product obtained from oat fermentation were evaluated. Oat grains were mixed with a certain ratio of water 1:3 w/v (oat:water, yogurt consistency) and 1:5 w/v (oat:water, drink consistency), and this mixture was fermented with yogurt culture and probiotic Lactobacillus plantarum and fermented drinks and yogurt were produced. The results indicated that the fermented oat drink and the oat yogurt-like product had L. plantarum viability over 107 cfu/g. After the in vitro gastrointestinal digestion of the samples, the hydrolysis levels ranged from 57.70 % to 82.06 %.The hydrolysis level of the samples with fermented-drink consistency was significantly higher than the samples with yogurt consistency (p < 0.05).The SDS-PAGE profiles of the non-digested samples showed that the bands had molecular weights of 12-15 kDa and around 35 kDa. Bands whose molecular weights were around 35 kDA disappeared after gastric digestion. ACE inhibitory activities of the fractions composed of molecular weights of 2 kDa and 2-5 kDa obtained after in vitro gastrointestinal digestion of the oat samples were in the range of 46.93-65.91 %. The effect of fermentation on the ACE inhibitory activities of the peptide mixture with molecular weights between 2 and 5 kDa was not statistically significant, however, fermentation caused an increase in the ACE inhibitory activities of the peptide mixture with a molecular weight<2 kDa (p < 0.05). The β-glucan amounts of fermented and non-fermented oat products were in the range of 0.57-1.28 %. The β-glucan amounts detected after gastric digestion decreased considerably and β-glucan could not be detected in the supernatant after gastrointestinal digestion. This indicated that β-glucan did not solubilize in the supernatant (bioaccessible) and remained in the pellet. In conclusion, fermentation is a valuable process for releasing peptides with moderately high ACE inhibitory effects from the parent oat proteins.
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Affiliation(s)
- Ecem Akan
- Aydin Adnan Menderes University Faculty of Agriculture Department of Dairy Technology, Aydin, Türkiye.
| | - Sibel Karakaya
- Ege University Faculty of Engineering Department of Food Engineering, Izmir, Türkiye
| | | | - Özer Kinik
- Ege University Faculty of Agriculture Department of Dairy Technology, Izmir, Türkiye
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Different parts from the whole red beet (Beta vulgaris L.) valorization with stimulatory effects on probiotic lactobacilli and protection against gastrointestinal conditions. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102439] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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19
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Guerra AC, Martins EMF, Paula DDA, Leite Júnior BRDC, Silva RRD, Franco FSLC, Martins ML, Oliveira GHHD. Viability and resistance of Lacticaseibacillus rhamnosus GG to passion fruit beverages with whey protein isolate. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2023. [DOI: 10.1590/1981-6723.05122] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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Brito Sampaio K, Luiz de Brito Alves J, Mangueira do Nascimento Y, Fechine Tavares J, Sobral da Silva M, dos Santos Nascimento D, dos Santos Lima M, Priscila de Araújo Rodrigues N, Fernandes Garcia E, Leite de Souza E. Nutraceutical formulations combining Limosilactobacillus fermentum, quercetin, and or resveratrol with beneficial impacts on the abundance of intestinal bacterial populations, metabolite production, and antioxidant capacity during colonic fermentation. Food Res Int 2022; 161:111800. [DOI: 10.1016/j.foodres.2022.111800] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2022] [Revised: 07/11/2022] [Accepted: 08/18/2022] [Indexed: 11/29/2022]
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Lu Y, Xing S, He L, Li C, Wang X, Zeng X, Dai Y. Characterization, High-Density Fermentation, and the Production of a Directed Vat Set Starter of Lactobacilli Used in the Food Industry: A Review. Foods 2022; 11:3063. [PMID: 36230139 PMCID: PMC9563398 DOI: 10.3390/foods11193063] [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: 08/16/2022] [Revised: 09/15/2022] [Accepted: 09/29/2022] [Indexed: 11/16/2022] Open
Abstract
Lactobacilli have been widely concerned for decades. Bacteria of the genus Lactobacillus have been commonly employed in fermented food to improve the appearance, smell, and taste of food or prolong its shelf-life. They comprise 261 species (by March 2020) that are highly diverse at the phenotypic, ecological, and genotypic levels. Some Lactobacilli strains have been documented to be essential probiotics, which are defined as a group of living microorganisms that are beneficial to the health of the host when ingested in sufficiency. However, the characterization, high-density fermentation, and the production of a directed vat set (DVS) starter of Lactobacilli strains used in the food industry have not been systematically reported. This paper mainly focuses on reviewing Lactobacilli as functional starter cultures in the food industry, including different molecular techniques for identification at the species and strain levels, methods for evaluating Lactobacilli properties, enhancing their performance and improving the cell density of Lactobacilli, and the production techniques of DVS starter of Lactobacilli strains. Moreover, this review further discussed the existing problems and future development prospects of Lactobacilli in the food industry. The viability and stability of Lactobacilli in the food industry and gastrointestinal environment are critical challenges at the industrial scale. The new production equipment and technology of DVS starter of Lactobacilli strains will have the potential for large-scale application, for example, developing low-temperature spray drying, freezing granulation drying, and spray freeze-drying.
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Affiliation(s)
- Yun Lu
- Key Laboratory of Agricultural and Animal Products Storage & Processing of Guizhou Province, Guizhou University, Guiyang 550025, China
- Department of Brewing Engineering, Moutai University, Renhuai 564507, China
| | - Shuqi Xing
- Key Laboratory of Agricultural and Animal Products Storage & Processing of Guizhou Province, Guizhou University, Guiyang 550025, China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Laping He
- Key Laboratory of Agricultural and Animal Products Storage & Processing of Guizhou Province, Guizhou University, Guiyang 550025, China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Cuiqin Li
- Key Laboratory of Agricultural and Animal Products Storage & Processing of Guizhou Province, Guizhou University, Guiyang 550025, China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- School of Chemistry and Chemical Engineering, Guizhou University, Guiyang 550025, China
| | - Xiao Wang
- Key Laboratory of Agricultural and Animal Products Storage & Processing of Guizhou Province, Guizhou University, Guiyang 550025, China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Xuefeng Zeng
- Key Laboratory of Agricultural and Animal Products Storage & Processing of Guizhou Province, Guizhou University, Guiyang 550025, China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Yifeng Dai
- Key Laboratory of Agricultural and Animal Products Storage & Processing of Guizhou Province, Guizhou University, Guiyang 550025, China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
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Yuan YH, Liu LX, Guo L, Wang L, Hao JW, Liu YG. Changes of bacterial communities and volatile compounds developed from the spoilage of white Hypsizygus marmoreus under different storage conditions. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113906] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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Nurliana N, Siregar BH, Sari WE, Helmi TZ, Sugito S. Identification of cellulolytic lactic acid bacteria from the intestines of laying hens given AKBISprob based on 16S ribosomal ribonucleic acid gene analysis. Vet World 2022; 15:1650-1656. [PMID: 36185519 PMCID: PMC9394149 DOI: 10.14202/vetworld.2022.1650-1656] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2021] [Accepted: 05/12/2022] [Indexed: 11/18/2022] Open
Abstract
Background and Aim: Supplementation of AKBISprob (developed in a previous study) in feed can improve production efficiency and poultry health, especially laying hens. In addition, it can also increase cellulolytic lactic acid bacteria (LAB) in chicken intestines, but these bacteria are still unknown; thus, they need to be identified. This study aimed to identify cellulolytic LAB in the intestines of laying hens administered AKBISprob based on 16S ribosomal ribonucleic acid (16S rRNA) gene analysis. Materials and Methods: The samples used in this study were 13 LAB isolates from the intestines of laying hens that were given AKBISprob 4%. Cellulolytic LAB DNA was isolated and 16S rRNA gene was amplified by polymerase chain reaction, followed by sequencing, bioinformatics analysis, and phylogenetic tree construction. Results: From 10 cellulolytic LAB isolates with a clear zone of >6 mm, four were selected and their DNA was amplified with BaCF and UniB primers ~1500 bp DNA fragments. Of these, the P31H62 isolate was genetically close to Enterococcus hirae strain 1-1X-16 with 92.90% maximum identity, the P33S52 isolate had homology with Enterococcus mundtii strain ZU 26 with 96.76% maximum identity, and the P33S62 isolate was closely related to E. hirae strain SJ3 with 72.96% maximum identity. The phylogenetic tree revealed that the cellulolytic LAB isolates P31H62 and P33S52 were in one cluster closely related to the genus Enterococcus. Conclusion: This study suggests that the isolates P31H62, P33S62, and P33S52 from the intestines of laying hens administered 4% AKBISprob are cellulolytic LAB belonging to the genus Enterococcus.
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Affiliation(s)
- Nurliana Nurliana
- Laboratory of Veterinary Public Health, Faculty of Veterinary Medicine, Universitas Syiah Kuala, Banda Aceh, Indonesia
| | - Baharuddin Halim Siregar
- Study Program of Veterinary Education, Faculty of Veterinary Medicine, Universitas Syiah Kuala, Banda Aceh, Indonesia
| | - Wahyu Eka Sari
- Laboratory of Veterinary Public Health, Faculty of Veterinary Medicine, Universitas Syiah Kuala, Banda Aceh, Indonesia; Laboratory of Research, Faculty of Veterinary Medicine, Universitas Syiah Kuala, Banda Aceh, Indonesia
| | - Teuku Zahrial Helmi
- Laboratory of Biochemical, Faculty of Veterinary Medicine, Universitas Syiah Kuala, Banda Aceh, Indonesia
| | - Sugito Sugito
- Laboratory of Clinic, Faculty of Veterinary Medicine, Universitas Syiah Kuala, Banda Aceh, Indonesia
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Mandha J, Shumoy H, Matemu AO, Raes K. Evaluation of the composition and quality of watermelon and mango juices fermented by
Levilactobacillus brevis, Lacticaseibacillus casei
and
Pediococcus pentosaceus
and subsequent simulated digestion and storage. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15878] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Juliana Mandha
- Research Unit VEG‐i‐TEC, Department of Food Technology, Safety and Health Ghent University Campus Kortrijk Sint‐Martens‐Latemlaan 2B 8500 Kortrijk Belgium
- Department of Food Biotechnology and Nutritional Sciences Nelson Mandela African Institution of Science and Technology 447 Arusha Tanzania
| | - Habtu Shumoy
- Research Unit VEG‐i‐TEC, Department of Food Technology, Safety and Health Ghent University Campus Kortrijk Sint‐Martens‐Latemlaan 2B 8500 Kortrijk Belgium
| | - Athanasia O. Matemu
- Department of Food Biotechnology and Nutritional Sciences Nelson Mandela African Institution of Science and Technology 447 Arusha Tanzania
| | - Katleen Raes
- Research Unit VEG‐i‐TEC, Department of Food Technology, Safety and Health Ghent University Campus Kortrijk Sint‐Martens‐Latemlaan 2B 8500 Kortrijk Belgium
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Paulino do Nascimento LC, Lacerda DC, Ferreira DJS, de Souza EL, de Brito Alves JL. Limosilactobacillus fermentum, Current Evidence on the Antioxidant Properties and Opportunities to be Exploited as a Probiotic Microorganism. Probiotics Antimicrob Proteins 2022; 14:960-979. [PMID: 35467236 DOI: 10.1007/s12602-022-09943-3] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 04/15/2022] [Indexed: 12/14/2022]
Abstract
The unbalance in the production and removal of oxygen-reactive species in the human organism leads to oxidative stress, a physiological condition commonly linked to the occurrence of cancer, neurodegenerative, inflammatory, and metabolic disorders. The implications of oxidative stress in the gut have been associated with gut microbiota impairments and gut dysbiosis. Some lactobacilli strains have shown an efficient antioxidant system capable of protecting against oxidative stress and related-chronic diseases. Recently, in vitro and experimental studies and some clinical trials have demonstrated the efficacy of the administration of various Limosilactobacillus fermentum strains to modulate beneficially the host antioxidant system resulting in the amelioration of a variety of systemic diseases phenotypes. This review presents and discusses the currently available studies on identifying L. fermentum strains with anti-oxidant properties, their sources, range of the administered doses, and duration of the intervention in experiments with animals and clinical trials. This review strives to serve as a relevant and well-cataloged reference of L. fermentum strains with capabilities of inducing anti-oxidant effects and health-promoting benefits to the host, envisaging their broad applicability to disease control.
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Affiliation(s)
| | - Diego Cabral Lacerda
- Department of Nutrition, Health Sciences Center, Federal University of Paraíba, Campus I - João Pessoa, Paraíba, Brazil
| | | | - Evandro Leite de Souza
- Department of Nutrition, Health Sciences Center, Federal University of Paraíba, Campus I - João Pessoa, Paraíba, Brazil
| | - José Luiz de Brito Alves
- Department of Nutrition, Health Sciences Center, Federal University of Paraíba, Campus I - João Pessoa, Paraíba, Brazil.
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Isolation and identification of lactic acid bacteria in fruit processing residues from the Brazilian Cerrado and its probiotic potential. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101739] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Effect of Lactic Acid Fermentation on Volatile Compounds and Sensory Characteristics of Mango (Mangifera indica) Juices. Foods 2022; 11:foods11030383. [PMID: 35159535 PMCID: PMC8834145 DOI: 10.3390/foods11030383] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2022] [Revised: 01/22/2022] [Accepted: 01/24/2022] [Indexed: 01/21/2023] Open
Abstract
Fermentation is a sustainable bio-preservation technique that can improve the organoleptic quality of fruit juices. Mango juices were fermented by monoculture strains of Lactiplantibacillus plantarum subsp. plantarum (MLP), Lacticaseibacillus rhamnosus (MLR), Lacticaseibacillus casei (MLC), Levilactobacillus brevis (MLB), and Pediococcus pentosaceus (MPP). Volatile compounds were sorbed using headspace solid phase microextraction, separated, and identified with gas chromatography-mass spectrometry. Forty-four (44) volatile compounds were identified. The control, MPP, and MLB had higher amounts of ethyl acetate, ethyl butyrate, 2-hexenal, 2,6-nonadienal, 2,2-dimethylpropanal, β-selinene, γ-gurjunene, α-copaene, and δ-cadinene, while MLC, MLP, and MLR had higher amounts of 2,3-butanedione and a cyclic hydrocarbon derivate. Consumers (n = 80) assessed their overall liking and characterized sensory attributes (appearance, color, aroma, flavor, consistency, acidity, and sweetness) using check-all-that-apply, and penalty analysis (just-about-right). Overall liking was associated with ‘mango color’, ‘pulp’, ‘mango aroma’, ‘sweet’, ‘natural taste’, and ‘mango flavor’ that described the control, MLB, MLC and MPP. Juices MLR and MLP were described as ‘bitter’, ‘sour’, ‘aftertaste’, and ‘off-flavor’. Multivariate analysis revealed relationships between the volatile compounds, mango juices fermented by different lactic acid bacteria, and sensory characteristics. Thus, the type of lactic acid bacteria strains determined the volatile and sensory profile of mango juices.
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Potentially Probiotic Limosilactobacillus fermentum Fruit-Derived Strains Alleviate Cardiometabolic Disorders and Gut Microbiota Impairment in Male Rats Fed a High-Fat Diet. Probiotics Antimicrob Proteins 2022; 14:349-359. [PMID: 35066820 DOI: 10.1007/s12602-021-09889-y] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 12/09/2021] [Indexed: 12/11/2022]
Abstract
High-fat diet (HFD) consumption is a risk factor for dyslipidemias, insulin resistance, and arterial hypertension linked with gut dysbiosis. Probiotic administration has been suggested as a safe therapeutic strategy for gut microbiota modulation and treatment and/or prevention of cardiometabolic disorders. Here, we assessed the effects of a potentially probiotic formulation containing strains of the Limosilactobacillus (L.) fermentum 139, 263, and 296 on the cardiometabolic disorders and gut microbiota derangements provoked by the HFD consumption. Male Wistar rats were allocated into control diet (CTL, n = 6), HFD (n = 6), and HFD receiving L. fermentum formulation (HFD-LF, n = 6) groups for 4 weeks. L. fermentum formulation (109 colony-forming unit (CFU)/ml of each strain) was daily administered by oral gavage. After 4-week follow-up, biochemical measurements, blood pressure (BP), heart rate (HR), sympathetic tone, and gut microbiota composition were evaluated. HFD consumption for 4 weeks increased lipid profile, insulin resistance, sympathetic tone, and blood pressure and impaired gut microbiota composition in male rats. Administration of L. fermentum formulation improved the gut microbiota composition, lipid profile, insulin resistance, autonomic dysfunction, and BP in rats fed with a HFD. Administration of a potentially fruit-derived probiotic formulation of L. fermentum strains improved gut microbiota composition and alleviated hyperlipidemia, insulin resistance, and sympathetic hyperactivity and increased BP in rats fed a HFD. Our findings may encourage the development of randomized controlled trials to assess the effects of L. fermentum treatment in subjects with cardiometabolic disorders.
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SUBIRIA-CUETO R, CORIA-OLIVEROS AJ, WALL-MEDRANO A, RODRIGO-GARCÍA J, GONZÁLEZ-AGUILAR GA, MARTINEZ-RUIZ NDR, ALVAREZ-PARRILLA E. Antioxidant dietary fiber-based bakery products: a new alternative for using plant-by-products. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.57520] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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Dynamics of physiological responses of potentially probiotic fruit-derived Limosilactobacillus fermentum in apple and orange juices during refrigeration storage and exposure to simulated gastrointestinal conditions. Arch Microbiol 2021; 204:38. [DOI: 10.1007/s00203-021-02672-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2021] [Revised: 10/01/2021] [Accepted: 10/18/2021] [Indexed: 11/26/2022]
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Sampaio KB, de Albuquerque TMR, Rodrigues NPA, de Oliveira MEG, de Souza EL. Selection of Lactic Acid Bacteria with In Vitro Probiotic-Related Characteristics from the Cactus Pilosocereus gounellei (A. Weber ex. K. Schum.) Bly. ex Rowl. Foods 2021; 10:2960. [PMID: 34945509 PMCID: PMC8700760 DOI: 10.3390/foods10122960] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2021] [Revised: 11/19/2021] [Accepted: 11/24/2021] [Indexed: 11/16/2022] Open
Abstract
Pilosocereus gounellei (A. Weber ex. K. Schum.) Bly. ex Rowl., popularly known as xique-xique, is a cactus from the Caatinga biome, which is rich in bioactive compounds but has not been previously studied as a source of lactic acid bacteria (LAB) with probiotic aptitudes. This study aimed to identify, characterize, and select LAB isolates with in vitro probiotic-related characteristics from xique-xique cladodes and fruit. Isolates with the most promising probiotic-related characteristics were evaluated regarding their in vitro technological properties and capability of surviving in chestnut milk, whey protein drink, and mate tea with mint during 21 days of refrigeration storage. Seventeen recovered isolates had typical characteristics of LAB. Six out of these seventeen LAB isolates passed the safety tests and were included in experiments to evaluate the in vitro probiotic-related characteristics. Based on the results of a principal component analysis, the isolates 69, 82, 98, and 108 had the best performances in experiments to evaluate the probiotic-related characteristics. In addition to showing good technological properties, the four selected LAB isolates had high viable counts (>7.3 log cfu/mL) and high sizes of physiologically active cell subpopulations in chestnut milk, whey protein drink, and mate tea during refrigeration storage. These four isolates were identified by 16S-rRNA sequencing as being Lacticaseibacillus paracasei or Lacticaseibacillus casei. The results indicate xique-xique as a source of potentially probiotic LAB isolates.
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Affiliation(s)
- Karoliny Brito Sampaio
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa 58051-900, Paraíba, Brazil; (K.B.S.); (T.M.R.d.A.); (N.P.A.R.)
| | - Thatyane Mariano Rodrigues de Albuquerque
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa 58051-900, Paraíba, Brazil; (K.B.S.); (T.M.R.d.A.); (N.P.A.R.)
| | - Noádia Priscila Araújo Rodrigues
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa 58051-900, Paraíba, Brazil; (K.B.S.); (T.M.R.d.A.); (N.P.A.R.)
| | - Maria Elieidy Gomes de Oliveira
- Laboratory of Bromatology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa 58051-900, Paraíba, Brazil;
| | - Evandro Leite de Souza
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa 58051-900, Paraíba, Brazil; (K.B.S.); (T.M.R.d.A.); (N.P.A.R.)
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Limosilactobacillus fermentum Strains with Claimed Probiotic Properties Exert Anti-oxidant and Anti-inflammatory Properties and Prevent Cardiometabolic Disorder in Female Rats Fed a High-Fat Diet. Probiotics Antimicrob Proteins 2021; 15:601-613. [PMID: 34817804 DOI: 10.1007/s12602-021-09878-1] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 11/15/2021] [Indexed: 02/06/2023]
Abstract
This study assessed the effects of a mixed formulation containing Limosilactobacillus (L.) fermentum 139, L. fermentum 263, and L. fermentum 296 on cardiometabolic parameters, inflammatory markers, short-chain fatty acid (SCFA) fecal contents, and oxidative stress in colon, liver, heart, and kidney tissues of female rats fed a high-fat diet (HFD). Female Wistar rats were allocated into control diet (CTL, n = 6), HFD (n = 6), and HFD receiving L. fermentum formulation (HFD-LF, n = 6). L. fermentum formulation (1 × 109 CFU/mL of each strain) was administered two twice a day for 4 weeks. Administration of L. fermentum increased acetate and succinate fecal contents and reduced hyperlipidemia and hyperglycemia in rats fed a HFD (p < 0.05). Administration of L. fermentum decreased low-grade inflammation and improved antioxidant capacity along the gut, liver, heart, and kidney tissues in female rats fed a HFD (p < 0.05). Administration of L. fermentum prevented dyslipidemia, inflammation, and oxidative stress in colon, liver, heart, and kidney in female rats fed a HFD.
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Fernandes KFD, de Oliveira KÁR, de Souza EL. Application of Potentially Probiotic Fruit-Derived Lactic Acid Bacteria Loaded into Sodium Alginate Coatings to Control Anthracnose Development in Guava and Mango During Storage. Probiotics Antimicrob Proteins 2021; 15:573-587. [PMID: 34755278 DOI: 10.1007/s12602-021-09871-8] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 11/02/2021] [Indexed: 11/28/2022]
Abstract
This study evaluated the efficacy of potentially probiotic fruit-derived lactic acid bacteria (LAB) strains loaded into sodium alginate (SA) coatings to control the anthracnose development in guava cv. Paluma and mango cv. Palmer caused by distinct pathogenic Colletotrichum species (C. asianum, C. fructicola, C. tropicale, C. siamense, C. karstii, and C. gloeosporioides) during 15 days of room temperature storage (25 ± 0.5 °C). The effects of the formulated coatings on physicochemical parameters indicative of overall postharvest quality of guava and mango were evaluated. The eight examined LAB strains caused strong inhibition on the mycelial growth of all target Colletotrichum species in vitro. LAB strains with the highest inhibitory effects (Levilactobacillus brevis 59, Lactiplantibacillus pentosus 129, and Limosilactobacillus fermentum 263) on the target Colletotrichum species were incorporated into SA coatings. These strains had viable counts of > 6 log CFU/mL in SA coatings during 15 days of room temperature storage. Application of coatings with SA + L. brevis 59, SA + L. pentosus 129, and SA + L. fermentum 263 delayed the development and decreased the severity of anthracnose lesions in guava and mango artificially contaminated with either of the tested Colletotrichum species. These coatings impacted positively on some physicochemical parameters indicative of postharvest quality and more prolonged storability of guava and mango. The formulated SA coatings loaded with tested fruit-derived potentially probiotic LAB strains could be innovative and effective strategies to control postharvest anthracnose and extend the storability of guava and mango.
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Affiliation(s)
- Karina Felix Dias Fernandes
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, Campus I, Cidade Universitária, João Pessoa, Paraíba, 58051-900, Brazil
| | - Kataryne Árabe Rimá de Oliveira
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, Campus I, Cidade Universitária, João Pessoa, Paraíba, 58051-900, Brazil
| | - Evandro Leite de Souza
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, Campus I, Cidade Universitária, João Pessoa, Paraíba, 58051-900, Brazil.
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Unraveling the probiotic efficiency of bacterium Pediococcus pentosaceus OBK05 isolated from buttermilk: An in vitro study for cholesterol assimilation potential and antibiotic resistance status. PLoS One 2021; 16:e0259702. [PMID: 34735552 PMCID: PMC8568294 DOI: 10.1371/journal.pone.0259702] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2021] [Accepted: 10/23/2021] [Indexed: 01/27/2023] Open
Abstract
The present study describes the probiotic potential and functional properties of the lactic acid bacterium Pediococcus pentosaceus OBK05 isolated from buttermilk. The isolate OBK05 was assessed for its probiotic properties. The isolate showed notable tolerance to pH 2.0 and 3.0 (8.44, 8.35 log CFU/mL), oxbile of 0.5% at 2 and 4 h of incubation (6.97, 6.35 log CFU/mL) and higher aggregation (auto-aggregation, adhesion to hydrocarbons) than the referral strain, Lactobacillus acidophilus MTCC 10307. The adhesion efficiency to HT-29 cells was found to be maximum, corresponding to 93.5% and 97% at 1 and 2 h incubation, respectively. In addition, the isolate OBK05 showed antagonistic solid activity against bacterial pathogens like Pseudomonas aeruginosa MTCC 424 and Bacillus subtilis MTCC 1133. The phenotypic antibiotic resistance of the isolate was examined before and after curing plasmids. Among the known five structural genes responsible for different antibiotic resistance, four genes indicating antibiotic resistance to kanamycin-Aph (3´´)-III, streptomycin-strA, vancomycin-vanA and ciprofloxacin-gyrA were detected by PCR amplification of genomic DNA. Further, the horizontal gene transfer from OBK05 isolate to pathogens was not found for these antibiotic resistance markers when filter and food mating were carried out as no transconjugants developed on media plates containing respective antibiotics. This indicates that the intrinsic resistance is harbored on chromosomal genes, and hence it is nontransferable to other microbes. In addition, strain OBK05 exhibited good DPPH scavenging activity of 56 to 77% and liberated free amino acid from conjugated bile acid. The strain OBK05 demonstrated a strong ability to reduce cholesterol at 12 h (17%), 24 h (27%) and 48 h (67%) of incubation.
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Hu D, Wu J, Jin L, Yuan L, Li J, Chen X, Yao J. Evaluation of Pediococcus pentosaceus strains as probiotic adjunct cultures for soybean milk post-fermentation. Food Res Int 2021; 148:110570. [PMID: 34507724 DOI: 10.1016/j.foodres.2021.110570] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2021] [Revised: 06/19/2021] [Accepted: 06/27/2021] [Indexed: 12/13/2022]
Abstract
Soybean milk is an economical substitute for dairy products. Pediococcus pentosaceus has been used as a food additive to improve taste, nutrition, and food safety. In this study, four P. pentosaceus strains (CICC 24444, QK-1, MQ-1 and RQ-1) isolated from various food sources and known to exhibit broad-spectrum antibacterial activities were used to ferment soybean milk, and their fermentation characteristics and the properties of the resulting beverages were evaluated. The results revealed that the P. pentosaceus strains can inhibited the growth of five types of pathogenic bacteria (Salmonella enterica subsp. enterica serotype Enteritidis, Yersinia enterocolitica, Shigella dysenteriae, Escherichia coli, and Staphylococcus aureus), and their in vitro survival rates in the simulated stomach and intestinal environments were above 90%, satisfying the probiotic requirements. Isomaltose oligosaccharide was used as a protective agent to resist low-temperature freeze-drying damage and ensure a high survival rate, and P. pentosaceus was directly injected into fermented soymilk. The acidification of fermented soybean milk was the weakest with P. pentosaceus QK-1, and the viable bacterial counts of all strains were stable after 28 days of storage. After fermentation, the antioxidant ability was enhanced. Arginine and β-alanine levels increased after fermentation, and the adjunct culture of P. pentosaceus QK-1 increased proline levels. Our data indicate that P. pentosaceus QK-1 is a suitable strain for the development of functional plant-based beverages.
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Affiliation(s)
- Dan Hu
- Institute of Plasma Physics, Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, China; University of Science and Technology of China, Hefei 230026, China
| | - Jinyong Wu
- Institute of Plasma Physics, Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, China
| | - Long Jin
- Institute of Plasma Physics, Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, China; University of Science and Technology of China, Hefei 230026, China; Probiotics Institute, Hefei 230031, China
| | - Lixia Yuan
- Institute of Plasma Physics, Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, China
| | - Jun Li
- Institute of Plasma Physics, Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, China
| | - Xiangsong Chen
- Institute of Plasma Physics, Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, China.
| | - Jianming Yao
- Institute of Plasma Physics, Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, China.
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de Luna Freire MO, do Nascimento LCP, de Oliveira KÁR, de Oliveira AM, Napoleão TH, Lima MDS, Lagranha CJ, de Souza EL, de Brito Alves JL. Effects of a Mixed Limosilactobacillus fermentum Formulation with Claimed Probiotic Properties on Cardiometabolic Variables, Biomarkers of Inflammation and Oxidative Stress in Male Rats Fed a High-Fat Diet. Foods 2021; 10:foods10092202. [PMID: 34574313 PMCID: PMC8471400 DOI: 10.3390/foods10092202] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 07/31/2021] [Accepted: 08/19/2021] [Indexed: 12/20/2022] Open
Abstract
High-fat diet (HFD) consumption has been linked to dyslipidemia, low-grade inflammation and oxidative stress. This study investigated the effects of a mixed formulation with Limosilactobacillusfermentum 139, L. fermentum 263 and L. fermentum 296 on cardiometabolic parameters, fecal short-chain fatty acid (SCFA) contents and biomarkers of inflammation and oxidative stress in colon and heart tissues of male rats fed an HFD. Male Wistar rats were grouped into control diet (CTL, n = 6), HFD (n = 6) and HFD with L. fermentum formulation (HFD-Lf, n = 6) groups. The L.fermentum formulation (1 × 109 CFU/mL of each strain) was administered twice a day for 4 weeks. After a 4-week follow-up, biochemical parameters, fecal SCFA, cytokines and oxidative stress variables were evaluated. HFD consumption caused hyperlipidemia, hyperglycemia, low-grade inflammation, reduced fecal acetate and propionate contents and increased biomarkers of oxidative stress in colon and heart tissues when compared to the CTL group. Rats receiving the L. fermentum formulation had reduced hyperlipidemia and hyperglycemia, but similar SCFA contents in comparison with the HFD group (p < 0.05). Rats receiving the L. fermentum formulation had increased antioxidant capacity throughout the colon and heart tissues when compared with the control group. Administration of a mixed L. fermentum formulation prevented hyperlipidemia, inflammation and oxidative stress in colon and heart tissues induced by HFD consumption.
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Affiliation(s)
| | - Luciana Caroline Paulino do Nascimento
- Health Sciences Center, Department of Nutrition, Federal University of Paraiba, João Pessoa 58051900, PB, Brazil; (L.C.P.d.N.); (K.Á.R.d.O.); (E.L.d.S.)
| | - Kataryne Árabe Rimá de Oliveira
- Health Sciences Center, Department of Nutrition, Federal University of Paraiba, João Pessoa 58051900, PB, Brazil; (L.C.P.d.N.); (K.Á.R.d.O.); (E.L.d.S.)
| | - Alisson Macário de Oliveira
- Biological Sciences Center, Department of Biochemistry, Federal University of Pernambuco, Recife 50670901, PE, Brazil; (A.M.d.O.); (T.H.N.)
| | - Thiago Henrique Napoleão
- Biological Sciences Center, Department of Biochemistry, Federal University of Pernambuco, Recife 50670901, PE, Brazil; (A.M.d.O.); (T.H.N.)
| | - Marcos dos Santos Lima
- Department of Food Technology, Federal Institute of Sertão Pernambucano, Petrolina 56302100, PE, Brazil;
| | - Cláudia Jacques Lagranha
- Laboratory of Biochemistry and Exercise Biochemistry, Federal University of Pernambuco, Vitória de Santo Antão 55608680, PE, Brazil;
| | - Evandro Leite de Souza
- Health Sciences Center, Department of Nutrition, Federal University of Paraiba, João Pessoa 58051900, PB, Brazil; (L.C.P.d.N.); (K.Á.R.d.O.); (E.L.d.S.)
| | - José Luiz de Brito Alves
- Health Sciences Center, Department of Nutrition, Federal University of Paraiba, João Pessoa 58051900, PB, Brazil; (L.C.P.d.N.); (K.Á.R.d.O.); (E.L.d.S.)
- Correspondence: or ; Tel./Fax: +55-81998495485
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Pimentel TC, Gomes de Oliveira LI, de Lourdes Chaves Macedo E, Costa GN, Dias DR, Schwan RF, Magnani M. Understanding the potential of fruits, flowers, and ethnic beverages as valuable sources of techno-functional and probiotics strains: Current scenario and main challenges. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.05.024] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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Mohammadian T, Dezfuly ZT, Motlagh RG, Jangaran-Nejad A, Hosseini SS, Khaj H, Alijani N. Effect of Encapsulated Lactobacillus bulgaricus on Innate Immune System and Hematological Parameters in Rainbow Trout (Oncorhynchus mykiss), Post-Administration of Pb. Probiotics Antimicrob Proteins 2021; 12:375-388. [PMID: 31025260 DOI: 10.1007/s12602-019-09544-7] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Abstract
The present study was conducted to investigate the effects of probiotic and encapsulated Lactobacillus bulgaricus on hematological and immunological factors after lead toxicity in rainbow trout (Oncorhynchus mykiss). Two hundred and forty fish weighing about 16 ± 3.8 g were divided randomly in to four groups including two groups which were fed by a diet containing ~ 108 CFU g-1Lactobacillus bulgaricus and encapsulated Lactobacillus bulgaricus bacteria and also the third group diet without Lactobacillus bulgaricus. After 45 days, in addition to probiotic (~ 108 CFU g-1), 500 μg kg of lead nitrate was added to the food of the three groups for 21 days. The fourth group (control) was first fed to the normal diet for 45 days then exposed to Pb. Blood samples were collected at days 45, 52, 59, and 66, and hematological and some immunological parameters were assessed. Results showed that hemoglobin, red blood cells, white blood cells, and lysozyme activity in the two probiotics groups were increased significantly up to 45 day (P < 0.05), but followed by a decreasing trend by adding Pb. Complement and bactericidal activity were enhanced significantly in the bulgaricus group (P < 0.05). Respiratory burst activity at day 45 in group bulgaricus had significant increase (P < 0.05) and decreased in all groups particularly after Pb exposure (P < 0.05). The achieved data shows that microencapsulation of probiotics with alginate-chitosan may be a suitable method to improve the fish condition against heavy metal.
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Affiliation(s)
- Takavar Mohammadian
- Department of Clinical Sciences, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, 61357831351, Iran.
| | - Zahra Tulaby Dezfuly
- Department of Clinical Sciences, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, 61357831351, Iran
| | - Reza Ghanei Motlagh
- Department of Clinical Sciences, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, 61357831351, Iran
| | | | - Seyed Samad Hosseini
- Department of Clinical Sciences, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, 61357831351, Iran
| | - Hossein Khaj
- Animal Science Research Department, Boushehr Agricultural and Natural Resources Research and Education Center, AREEO, Boushehr, Iran
| | - Nasim Alijani
- Department of Clinical Sciences, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, 61357831351, Iran
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Rodrigues NPA, Garcia EF, de Souza EL. Selection of lactic acid bacteria with promising probiotic aptitudes from fruit and ability to survive in different food matrices. Braz J Microbiol 2021; 52:2257-2269. [PMID: 34125419 DOI: 10.1007/s42770-021-00543-x] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2021] [Accepted: 06/08/2021] [Indexed: 11/29/2022] Open
Abstract
Lactic acid bacteria (LAB) are among the most prevalent microorganisms forming the autochthonous microbiota of fruit. This study aimed to select LAB isolates with probiotic aptitudes from apple, banana, grape, and orange through evaluation of in vitro safety, technological, and functional-related properties. The ability of most promising selected isolates to survive in commercial apple and orange juice, meat stew, vegetable puree, and UHT milk during 28 days of refrigeration storage was evaluated. Ninety-three isolates identified preliminarily as LAB were recovered from fruit and 66 of these isolates passed safety tests. Most of these isolates were pre-identified as belonging to Lactobacillus or Enterococcus genus based on MALDI-ToF MS profiling. These 66 isolates were categorized into three homogeneous groups based on a preliminary cluster analysis run with data from experiments to measure technological characteristics. Nine LAB isolates were selected as the most promising for probiotic use based on a principal component analysis run with data from experiments to measure probiotic-related properties. Four of these isolates were sensitive to different antibiotics and identified (16S-rRNA gene sequencing) as Lactobacillus brevis (recently reclassified as L. brevis) or Lactobacillus spp. These 4 selected isolates had high viable counts and high percentages of physiologically active cells in apple and orange juice, beef stew, vegetable puree, and UHT milk during refrigeration storage. The results showed that apple, banana, orange, and grape are potential sources of LAB with aptitudes to be exploited for a possible probiotic use and distinguished abilities to survive in different food matrices.
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Affiliation(s)
- Noádia Priscilla Araújo Rodrigues
- Laboratório de Microbiologia de Alimentos, Departamento de Nutrição, Centro de Ciências da Saúde, Universidade Federal da Paraíba, Campus I, João Pessoa, Paraíba, Brazil.,Departamento de Gastronomia, Centro de Tecnologia E Desenvolvimento Regional, Universidade Federal da Paraíba, Paraíba, João Pessoa, Brazil
| | - Estefânia Fernandes Garcia
- Departamento de Gastronomia, Centro de Tecnologia E Desenvolvimento Regional, Universidade Federal da Paraíba, Paraíba, João Pessoa, Brazil
| | - Evandro Leite de Souza
- Laboratório de Microbiologia de Alimentos, Departamento de Nutrição, Centro de Ciências da Saúde, Universidade Federal da Paraíba, Campus I, João Pessoa, Paraíba, Brazil.
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Mandha J, Shumoy H, Devaere J, Schouteten JJ, Gellynck X, de Winne A, Matemu AO, Raes K. Effect of lactic acid fermentation of watermelon juice on its sensory acceptability and volatile compounds. Food Chem 2021; 358:129809. [PMID: 33933966 DOI: 10.1016/j.foodchem.2021.129809] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2020] [Revised: 03/02/2021] [Accepted: 03/30/2021] [Indexed: 01/09/2023]
Abstract
Fermentation increases food shelf-life but is characterized by changes that affect product's perception. Watermelon juice was fermented with Lactobacillus plantarum (WJ-LP), L. rhamnosus (WJ-LR), L. casei (WJ-LC), L. brevis (WJ-LB) and Pediococcus pentosaceus (WJ-PP). Their sensory characteristics and volatile compounds were investigated by consumers and Headspace Solid Phase Microextraction integrated with Gas Chromatography-Mass Spectrometry, respectively. WJ-PP and WJ-LB were most liked and perceived with 'watermelon-flavor', 'natural taste', 'sweet' and 'watermelon-color' while WJ-LC, WJ-LP and WJ-LR were least liked and perceived as 'sour', 'bitter', 'off-flavor', 'aftertaste' and 'intense-flavor'. Fifty-four volatiles were identified. After fermentation, alcohols, ketones, monoterpenes, acids, and furans increased while aldehydes and alkanes decreased. Lactic acid fermentation introduced 4-decanone and 2,3-butanedione in WJ-LB, WJ-LC, WJ-LP and WJ-LR, however, heptanal, 2-heptenal, 2,6-nonadienal, 2-decenal, and 2,4-decadienal in WJ-LC, heptanal, 2-hexenal, 2-heptenal, 2,6-nonadienal, 2-decenal and octanal in WJ-LR and 2,6-dimethyl-2,6-octadiene in WJ-LP disappeared. Juice sensory profiles were associated with their volatile compounds.
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Affiliation(s)
- Juliana Mandha
- Research Unit VEG-i-TEC, Department of Food Technology, Safety and Health, Ghent University Campus Kortrijk, Graaf Karel de Goedelaan 5, 8500 Kortrijk, Belgium; Department of Food Biotechnology and Nutritional Sciences, Nelson Mandela African Institution of Science and Technology, 447 Arusha, Tanzania.
| | - Habtu Shumoy
- Research Unit VEG-i-TEC, Department of Food Technology, Safety and Health, Ghent University Campus Kortrijk, Graaf Karel de Goedelaan 5, 8500 Kortrijk, Belgium.
| | - Jolien Devaere
- Centre for Aroma & Flavour Technology, Department of Microbial and Molecular Systems (M2S), Cluster Bioengineering Technology, KU Leuven, Technology Campus Ghent, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium.
| | - Joachim J Schouteten
- Department of Agricultural Economics, Ghent University, Coupure Links 653, 9000 Gent, Belgium.
| | - Xavier Gellynck
- Department of Agricultural Economics, Ghent University, Coupure Links 653, 9000 Gent, Belgium.
| | - Ann de Winne
- Centre for Aroma & Flavour Technology, Department of Microbial and Molecular Systems (M2S), Cluster Bioengineering Technology, KU Leuven, Technology Campus Ghent, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium.
| | - Athanasia O Matemu
- Department of Food Biotechnology and Nutritional Sciences, Nelson Mandela African Institution of Science and Technology, 447 Arusha, Tanzania.
| | - Katleen Raes
- Research Unit VEG-i-TEC, Department of Food Technology, Safety and Health, Ghent University Campus Kortrijk, Graaf Karel de Goedelaan 5, 8500 Kortrijk, Belgium.
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Profiling of Potential Antibacterial Compounds of Lactic Acid Bacteria against Extremely Drug Resistant (XDR) Acinetobacter baumannii. Molecules 2021; 26:molecules26061727. [PMID: 33808805 PMCID: PMC8003687 DOI: 10.3390/molecules26061727] [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: 01/29/2021] [Revised: 03/11/2021] [Accepted: 03/17/2021] [Indexed: 11/17/2022] Open
Abstract
A total of 20 of isolates of lactic acid bacteria (LAB) were selected and screened for antagonistic activity against clinical strains of 30 clinical isolates of extremely drug-resistant (XDR) Acinetobacter baumannii using the well diffusion assay method. Results showed that 50% of the highly LAB strains possessed inhibitory activity against (up to 66%) of the XDR A. baumannii strains tested. The supernatant of the twenty LAB strains was subjected to gas chromatography mass spectrometry (GCMS) revealed that the common compound found in the active isolates against XDR A. baumannii was 3-Isobutyl-2,3,6,7,8,8a-hexahydropyrrolo[1,2-a]pyrazine-1,4-dione, a known potential diketopiperazine group. The molecular docking study against potential antibacterial targets with selected ligands was performed to predict the binding mode of interactions, which is responsible for antibacterial activity. The docking analysis of the potent compounds supported the potential antibacterial activity exhibiting high inhibition constant and binding affinity in silico.
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Simões LA, Cristina de Souza A, Ferreira I, Melo DS, Lopes LAA, Magnani M, Schwan RF, Dias DR. Probiotic properties of yeasts isolated from Brazilian fermented table olives. J Appl Microbiol 2021; 131:1983-1997. [PMID: 33704882 DOI: 10.1111/jam.15065] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2020] [Revised: 02/23/2021] [Accepted: 03/05/2021] [Indexed: 12/15/2022]
Abstract
AIMS To investigate the probiotic potential of yeasts isolated from naturally fermented Brazilian table olives. METHODS AND RESULTS Eighteen yeast strains were tested in terms of: safety; survival of gastrointestinal and digestion conditions; antimicrobial activity; cellular hydrophobicity; autoaggregation ability and adhesion to epithelial cells; coaggregation and inhibition of pathogenic bacteria adhesion. Six yeasts showed favourable results for all probiotic attributes: Saccharomyces cerevisiae CCMA 1746, Pichia guilliermondii CCMA 1753, Candida orthopsilosis CCMA 1748, Candida tropicalis CCMA 1751, Meyerozyma caribbica CCMA 1758 and Debaryomyces hansenii CCMA 1761. These yeasts demonstrated resistance to 37°C, pH 2·0 and bile salts, and survived in vitro digestion (≥106 CFU per ml). Furthermore, the yeasts exhibited a hydrophobic cell surface (42·5-92·2%), autoaggregation capacity (41·0-91·0%) and adhesion to Caco-2 (62·0-82·8%) and HT-29 (57·6-87·3%) epithelial cell lines. Also, the strains showed antimicrobial activity against Salmonella Enteritidis as well as the ability to coaggregate and reduce the adhesion of this pathogen to intestinal cells. CONCLUSIONS Autochthonous yeasts from naturally fermented Brazilian table olives have probiotic properties, with potential for development of new probiotic food products. SIGNIFICANCE AND IMPACT OF STUDY These data are important and contribute to the knowledge of new potential probiotic yeasts capable of surviving gastrointestinal tract conditions and inhibiting pathogenic bacteria.
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Affiliation(s)
- L A Simões
- Biology Department, Federal University of Lavras, Lavras, Minas Gerais, Brazil
| | - A Cristina de Souza
- Biology Department, Federal University of Lavras, Lavras, Minas Gerais, Brazil
| | - I Ferreira
- Biology Department, Federal University of Lavras, Lavras, Minas Gerais, Brazil
| | - D S Melo
- Biology Department, Federal University of Lavras, Lavras, Minas Gerais, Brazil
| | - L A A Lopes
- Department of Food Engineering, Federal University of Paraíba, João Pessoa, Brazil
| | - M Magnani
- Department of Food Engineering, Federal University of Paraíba, João Pessoa, Brazil
| | - R F Schwan
- Biology Department, Federal University of Lavras, Lavras, Minas Gerais, Brazil
| | - D R Dias
- Department of Food Science, Federal University of Lavras, Lavras, Minas Gerais, Brazil
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da Cruz PO, de Matos CJ, Nascimento YM, Tavares JF, de Souza EL, Magalhães HIF. Efficacy of Potentially Probiotic Fruit-Derived Lactobacillus fermentum, L. paracasei and L. plantarum to Remove Aflatoxin M 1 In Vitro. Toxins (Basel) 2020; 13:toxins13010004. [PMID: 33374495 PMCID: PMC7822198 DOI: 10.3390/toxins13010004] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2020] [Revised: 10/28/2020] [Accepted: 11/18/2020] [Indexed: 01/21/2023] Open
Abstract
This study evaluated the efficacy of potentially probiotic fruit-derived Lactobacillus isolates, namely, L. paracasei 108, L. plantarum 49, and L. fermentum 111, to remove aflatoxin M1 (AFM1) from a phosphate buffer solution (PBS; spiked with 0.15 µg/mL AFM1). The efficacy of examined isolates (approximately 109 cfu/mL) as viable and non-viable cells (heat-killed; 100 °C, 1 h) to remove AFM1 was measured after 1 and 24 h at 37 °C. The recovery of AFM1 bound to bacterial cells after washing with PBS was also evaluated. Levels of AFM1 in PBS were measured with high-performance liquid chromatography. Viable and non-viable cells of all examined isolates were capable of removing AFM1 in PBS with removal percentage values in the range of 73.9–80.0% and 72.9–78.7%, respectively. Viable and non-viable cells of all examined Lactobacillus isolates had similar abilities to remove AFM1. Only L. paracasei 108 showed higher values of AFM1 removal after 24 h for both viable and non-viable cells. Percentage values of recovered AFM1 from viable and non-viable cells after washing were in the range of 13.4–60.6% and 10.9–47.9%, respectively. L. plantarum 49 showed the highest AFM1 retention capacity after washing. L. paracasei 108, L. plantarum 49, and L. fermentum 111 could have potential application to reduce AFM1 to safe levels in foods and feeds. The cell viability of examined isolates was not a pre-requisite for their capacity to remove and retain AFM1.
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Affiliation(s)
- Paloma Oliveira da Cruz
- Laboratory of Toxicology, Department of Pharmaceutical Sciences, Health Sciences Center, Federal University of Paraíba, João Pessoa 58051-900, Brazil; (P.O.d.C.); (C.J.d.M.); (H.I.F.M.)
| | - Clarisse Jales de Matos
- Laboratory of Toxicology, Department of Pharmaceutical Sciences, Health Sciences Center, Federal University of Paraíba, João Pessoa 58051-900, Brazil; (P.O.d.C.); (C.J.d.M.); (H.I.F.M.)
| | - Yuri Mangueira Nascimento
- Unity for Characterization and Analysis, Institute for Research in Pharmaceuticals and Medications, Federal University of Paraíba, João Pessoa 58051-900, Brazil; (Y.M.N.); (J.F.T.)
| | - Josean Fechine Tavares
- Unity for Characterization and Analysis, Institute for Research in Pharmaceuticals and Medications, Federal University of Paraíba, João Pessoa 58051-900, Brazil; (Y.M.N.); (J.F.T.)
| | - Evandro Leite de Souza
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa 58051-900, Brazil
- Correspondence:
| | - Hemerson Iury Ferreira Magalhães
- Laboratory of Toxicology, Department of Pharmaceutical Sciences, Health Sciences Center, Federal University of Paraíba, João Pessoa 58051-900, Brazil; (P.O.d.C.); (C.J.d.M.); (H.I.F.M.)
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Riani CR, Nuraida L, Meryandini A. ISOLASI BAKTERI ASAM LAKTAT ASAL JUS NANAS SEBAGAI KANDIDAT PROBIOTIK. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2020. [DOI: 10.6066/jtip.2020.31.2.103] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
Lactic acid bacteria (LAB) are the main group of probiotic bacteria that widely used in fruit juice fermentation products. Fruit juice contains antioxidants that can prevent free radicals. The objective of this study was to identify LAB isolated from pineapple juice that possess probiotic properties and to analyze the antioxidant activity of pineapple juice after being fermented with the LAB. LAB isolates from pineapple juice were evaluated for their probiotic properties (tolerance to acidic conditions and bile salts, antimicrobial activity against pathogenic bacteria, and sensitivity to antibiotics) and their adherence properties (autoaggregation, coaggregation, and hydrophobicity). The best isolates obtained are then inoculated into pineapple juice. From 5 types of pineapple juice, 5 isolates with LAB characteristics were obtained, i.e NHC6, NHC7, NHC8, NHC9, and NPC1. Isolate NHC6 had a good tolerance to acidic conditions (pH 2) and 0,5% bile salt, had antimicrobial activity, was sensitive to ampicillin, showed the best adherance properties and was identified as Lactobacillus plantarum. L. plantarum NHC6 was then added to pineapple juice. Addition of L. plantarum NHC6 to pineapple juice reduced the ᵒBrix and pH values during incubation. After 24 hours of incubation, the antioxidant activity was 89,05%, with LAB growth of 8,33 log CFU/mL, thus 24 hours incubation was considered the best fermentation time for pineapple juice.
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45
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de Oliveira SD, Araújo CM, Borges GDSC, Lima MDS, Viera VB, Garcia EF, de Souza EL, de Oliveira MEG. Improvement in physicochemical characteristics, bioactive compounds and antioxidant activity of acerola (Malpighia emarginata D.C.) and guava (Psidium guajava L.) fruit by-products fermented with potentially probiotic lactobacilli. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110200] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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46
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Jussiaux F, Miot-Sertier C, Nguyen-Lopez D, Badet C, Samot J. Reliability of MALDI-TOF mass spectrometry to identify oral isolates of Streptococcus salivarius and Lactobacillus spp. Arch Oral Biol 2020; 121:104983. [PMID: 33242690 DOI: 10.1016/j.archoralbio.2020.104983] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2020] [Revised: 10/29/2020] [Accepted: 11/04/2020] [Indexed: 11/18/2022]
Abstract
OBJECTIVE The aim of this study is to evaluate the performance of MALDI-TOF mass spectrometry in identifying bacteria isolated in the oral cavity known to be of probiotic interest. DESIGN We evaluated Bruker MALDI Biotyper for the identification of 92 clinical oral isolates of probiotic interest (31 Streptococcus salivarius and 61 Lactobacillus spp.) by comparing direct colony method with on-plate formic acid extraction. Isolates were previously identified by use of biochemical methods and molecular biology. RESULTS Using the manufacturer's suggested genus and species level cutoff scores, the direct colony method identified 42 (45.7%) isolates at the genus level and 35 (38%) at the species level while the on-plate extraction method correctly identified 90 (97.8%) isolates at the genus level and 82 (89.1%) at the species level. The difference between the two methods was statistically significant at the genus and species levels (P ≤ 0.0001). After dividing the isolates into two subgroups, the analysis was repeated. The direct colony method identified correctly all isolates of Streptococcus salivarius at the species level. In contrast, the direct colony method allowed the identification of only 11 (18%) lactobacilli at the genus level and 4 (6.6%) at the species level. The on-plate extraction method was statistically (P ≤ 0.0001) more efficient since 59 (96.7%) lactobacilli were identified at the genus level and 51 (83.6%) at the species level. CONCLUSIONS MALDI Biotyper can efficiently identify Streptococcus salivarius regardless of the preparative method but on-plate extraction is superior to direct colony method for the identification of lactobacilli.
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Affiliation(s)
| | - Cécile Miot-Sertier
- Univ. Bordeaux, ISVV, EA 4577, Unité de Recherche Œnologie, USC 1366 INRAE, F-33140 Villenave d'Ornon, France
| | - Darrène Nguyen-Lopez
- Centre Hospitalier Universitaire de Bordeaux, Pôle de Médecine et Chirurgie Bucco-Dentaire, Bordeaux, France
| | - Cécile Badet
- Univ. Bordeaux, UFR des Sciences Odontologiques, Bordeaux, France; Univ. Bordeaux, ISVV, EA 4577, Unité de Recherche Œnologie, USC 1366 INRAE, F-33140 Villenave d'Ornon, France; Centre Hospitalier Universitaire de Bordeaux, Pôle de Médecine et Chirurgie Bucco-Dentaire, Bordeaux, France
| | - Johan Samot
- Univ. Bordeaux, UFR des Sciences Odontologiques, Bordeaux, France; Univ. Bordeaux, ISVV, EA 4577, Unité de Recherche Œnologie, USC 1366 INRAE, F-33140 Villenave d'Ornon, France; Centre Hospitalier Universitaire de Bordeaux, Pôle de Médecine et Chirurgie Bucco-Dentaire, Bordeaux, France.
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Fredua-Agyeman M, Ofosu-Boateng M, Offei AO, Mehta M, Gaisford S, Limayem A. Study on the functional properties of potential indigenous probiotics isolated from human samples in West Africa. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109895] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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48
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Oh YJ, Kim TS, Moon HW, Lee SY, Lee SY, Ji GE, Hwang KT. Lactobacillus plantarum PMO 08 as a Probiotic Starter Culture for Plant-Based Fermented Beverages. Molecules 2020; 25:molecules25215056. [PMID: 33143293 PMCID: PMC7663223 DOI: 10.3390/molecules25215056] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2020] [Revised: 10/24/2020] [Accepted: 10/26/2020] [Indexed: 02/07/2023] Open
Abstract
Lactobacillus plantarum PMO 08 was evaluated as a starter culture for plant-based probiotic beverages. Its viability under various culture conditions and acidification ability in standardized tomato medium, fermentation parameters, and beverage properties were assessed. Lactobacillus plantarum PMO 08 could grow under various culture conditions; there was a high correlation between the incubation time to reach the optimal conditions and the inoculation concentration of lactic acid bacteria (LAB) (r2 = 0.997). Acidity (0.958 ± 0.002%) and LAB count (9.78 ± 0.14 Log10 CFU/mL) were significantly higher when fermented with L. plantarum than with the yogurt starter culture. A survival rate of 96% and 95% in artificial gastric juice and artificial intestinal juice, respectively, indicated that the probiotic requirements were met. The total polyphenol and glutamine content, and antioxidant activity increased after fermentation. The proline content significantly increased in L. plantarum PMO 08- fermented beverage. Thus, L. plantarum PMO 08 is an effective starter culture for non-dairy probiotic beverages whose functional quality may be improved by fermentation.
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Affiliation(s)
- Young Joo Oh
- Pulmuone Co., Ltd., Cheongju 28164, Korea; (T.S.K.); (H.W.M.); (S.Y.L.); (S.Y.L.)
- Department of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University, Seoul 08826, Korea;
- Correspondence: (Y.J.O.); (K.T.H.)
| | - Tae Seok Kim
- Pulmuone Co., Ltd., Cheongju 28164, Korea; (T.S.K.); (H.W.M.); (S.Y.L.); (S.Y.L.)
| | - Hwang Woo Moon
- Pulmuone Co., Ltd., Cheongju 28164, Korea; (T.S.K.); (H.W.M.); (S.Y.L.); (S.Y.L.)
| | - So Young Lee
- Pulmuone Co., Ltd., Cheongju 28164, Korea; (T.S.K.); (H.W.M.); (S.Y.L.); (S.Y.L.)
| | - Sang Yun Lee
- Pulmuone Co., Ltd., Cheongju 28164, Korea; (T.S.K.); (H.W.M.); (S.Y.L.); (S.Y.L.)
| | - Geun Eog Ji
- Department of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University, Seoul 08826, Korea;
| | - Keum Taek Hwang
- Department of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University, Seoul 08826, Korea;
- Correspondence: (Y.J.O.); (K.T.H.)
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Fruits and fruit by-products as sources of bioactive compounds. Benefits and trends of lactic acid fermentation in the development of novel fruit-based functional beverages. Food Res Int 2020; 140:109854. [PMID: 33648172 DOI: 10.1016/j.foodres.2020.109854] [Citation(s) in RCA: 72] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2020] [Revised: 10/07/2020] [Accepted: 10/25/2020] [Indexed: 12/11/2022]
Abstract
Current awareness about the benefits of a balanced diet supports ongoing trends in humans towards a healthier diet. This review provides an overview of fruits and fruit-by products as sources of bioactive compounds and their extraction techniques, and the use of lactic acid fermentation of fruit juices to increase their functionality. Fruit matrices emerge as a technological alternative to be fermented by autochthonous or allochthonous lactic acid bacteria (LAB such as Lactiplantibacillus plantarum, Lacticaseibacillus rhamnosus, and other Lactobacillus species), and also as probiotic vehicles. During fermentation, microbial enzymes act on several fruit phytochemicals producing new derived compounds with impact on the aroma and the functionality of the fermented drinks. Moreover, fermentation significantly reduces the sugar content improving their nutritional value and extending the shelf-life of fruit-based beverages. The generation of new probiotic beverages as alternatives to consumers with intolerance to lactose or with vegan or vegetarian diets is promising for the worldwide functional food market. An updated overview on the current knowledge of the use of fruit matrices to be fermented by LAB and the interaction between strains and the fruit phytochemical compounds to generate new functional foods as well as their future perspectives in association with the application of nanotechnology techniques are presented in this review.
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Sampaio KB, do Nascimento YM, Tavares JF, Cavalcanti MT, de Brito Alves JL, Garcia EF, de Souza EL. Development and in vitro evaluation of novel nutraceutical formulations composed of Limosilactobacillus fermentum, quercetin and/or resveratrol. Food Chem 2020; 342:128264. [PMID: 33041168 DOI: 10.1016/j.foodchem.2020.128264] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2020] [Revised: 09/14/2020] [Accepted: 09/27/2020] [Indexed: 01/04/2023]
Abstract
This study developed and carried out an in vitro evaluation of nutraceutical formulations composed of potentially probiotic Limosilactobacillus fermentum (L. fermentum 139, L. fermentum 263 or L. fermentum 296), quercetin and/or resveratrol. L. fermentum strains had counts of >9 log CFU/g and contents of QUE and RES of >200 µg/mg in formulations after freeze-drying. Formulations with QUE and RES protected L. fermentum during exposure to in vitro acidic stomach conditions. L. fermentum strains had counts of >6 log CFU/g on day 60 and/or 90 of refrigeration storage. Contents of QUE (>29%) and RES (>50%) in formulations were potentially bioaccessible. Higher counts of L. fermentum and higher contents of QUE and RES were found in formulations stored under refrigerated rather than under room temperature. All nutraceutical formulations had antioxidant properties. Combinations of probiotic L. fermentum and QUE and/or RES should be an innovative strategy to develop added-value nutraceutical formulations.
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Affiliation(s)
- Karoliny Brito Sampaio
- Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, Paraíba, Brazil
| | | | - Josean Fechine Tavares
- Institute for Research in Drugs and Medicines, Federal University of Paraíba, João Pessoa, Paraíba, Brazil
| | - Mônica Tejo Cavalcanti
- Center for Agro-Food Science and Technology, Federal University of Campina Grande, Pombal, Paraíba, Brazil
| | - José Luiz de Brito Alves
- Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, Paraíba, Brazil
| | - Estefânia Fernandes Garcia
- Department of Gastronomy, Center of Technology and Regional Development, Federal University of Paraíba, João Pessoa, Paraíba, Brazil
| | - Evandro Leite de Souza
- Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, Paraíba, Brazil.
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