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Nia FF, Ghasemi A, Saeidi J, Mohtashami M. Inhibitory activity of Limosilactobacillus reuteri isolated from camel milk against Helicobacter pylori effects in human gastric epithelial cells. Biotechnol Appl Biochem 2023; 70:1941-1953. [PMID: 37475587 DOI: 10.1002/bab.2501] [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: 01/29/2023] [Accepted: 07/01/2023] [Indexed: 07/22/2023]
Abstract
This study aimed to evaluate anti-Helicobacter pylori effects of Limosilactobacillus reuteri 2892 (L. reuteri 2892) isolated from camel milk in GC cell lines (AGS and MKN). From 15 camel milk samples, 132 microbial strains were isolated. Based on microbial and biochemical analysis, 11 potential probiotic candidates were selected. The potential probiotic candidates were assayed for anti-H. pylori activity, and the strain with the highest anti-H. pylori activity was identified genotypically. Based on 16S rDNA sequencing, the selected strain with the best activity against H. pylori (inhibition zone = 15.5 ± 0.8) belonged to the Lactobacillus reuteri strain 2892. Cell treatment with H. pylori HC-113 inhibits gene expression of Claudin-4, ZO-1, MUC5AC, and MUC2 in gastric cells, which are attenuated by L. reuteri 2892. The simulative effects of H. pylori HC-113 on the cell migration and invasion of gastric cells were lost when cells were cotreated with L. reuteri 2892. Cell treatment with H. pylori HC-113 promoted cell death, whereas cotreatment with L. reuteri 2892 markedly decreased necrotic and late apoptotic cells. The present study demonstrates that L. reuteri 2892 has potent anti-H. pylori effects and thus can be considered as an alternative protective agent against inflammatory effects of H. pylori in gastric cells.
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Affiliation(s)
- Fatemeh Forooghi Nia
- Department of Microbiolgy, College of Science, Agricultuer and Modern Technology, Shiraz Branch, Islamic Azad University, Shiraz, Iran
| | - Ahmad Ghasemi
- Department of Basic Sciences, Neyshabur University of Medical Sciences, Neyshabur, Iran
- Healthy Ageing Research Centre, Neyshabur University of Medical Sciences, Neyshabur, Iran
| | - Jafar Saeidi
- Department of Physiology, School of Basic Science, Neyshabur Branch, Islamic Azad University, Neyshabur, Iran
| | - Mahnaz Mohtashami
- Department of Microbiology, School of Basic Science, Neyshabur Branch, Islamic Azad University, Neyshabur, Iran
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Rokon-Uz-Zaman M, Bushra A, Pospo TA, Runa MA, Tasnuva S, Parvin MS, Islam MT. Detection of antimicrobial resistance genes in Lactobacillus spp. from poultry probiotic products and their horizontal transfer among Escherichia coli. Vet Anim Sci 2023; 20:100292. [PMID: 36942055 PMCID: PMC10024139 DOI: 10.1016/j.vas.2023.100292] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/12/2023] Open
Abstract
The study was conducted to identify the antimicrobial resistance genes (ARGs) in Lactobacillus spp. from poultry probiotic products and their potential to spread among Escherichia coli. Lactobacillus spp. were isolated and identified from 35 poultry probiotic samples based on the cultural, biochemical, and molecular findings. All the isolates (n = 35) were screened for the presence of some ARGs such as β-lactamases encoding genes (blaTEM, blaCTXM-1, and blaCTXM-2), plasmid-mediated quinolone resistance gene (qnrA, qnrB, and qnrS), and tetracycline resistance genes (tetA and tetB). Five Lactobacillus spp. isolates from three brands were positive for one or more ARGs. The qnrS was detected in four isolates. The blaTEM and tetB were detected in two isolates. One isolate contained blaCTX-M-1, blaCTX-M-2, and tetA genes. Brand-wise analysis revealed that one isolate from Brand 4 contained blaTEM, blaCTX-M-1, blaCTX-M-2, qnrS, and tetA genes, one isolate from Brand 2 contained blaTEM gene, and three isolates from Brand 7 harbored qnrS gene. The co-culture of Lactobacillus spp. and E. coli resulted in the transmission of qnrS, CTX-M-1, and tetA from Lactobacillus spp. to E. coli. Results of antimicrobial susceptibility test revealed that the highest resistance was observed to cefepime and cefotaxime followed by penicillin G, oxacillin, cefuroxime, and ofloxacin. The findings of the present study indicate the potential risk of horizontal spread of antimicrobial resistance through probiotic bacteria among the poultry population. Therefore, it is very necessary to check for ARGs along with other attributes of probiotic bacteria to avoid the inclusion of resistant strains in probiotics.
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Affiliation(s)
| | | | | | | | | | | | - Md. Taohidul Islam
- Corresponding author at: Population Medicine and AMR Laboratory, Faculty of Veterinary Science, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh.
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Khushboo, Karnwal A, Malik T. Characterization and selection of probiotic lactic acid bacteria from different dietary sources for development of functional foods. Front Microbiol 2023; 14:1170725. [PMID: 37213505 PMCID: PMC10196247 DOI: 10.3389/fmicb.2023.1170725] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2023] [Accepted: 04/17/2023] [Indexed: 11/26/2023] Open
Abstract
INTRODUCTION Dietary sources have an abundance of bacteria, mainly lactic acid bacteria (LABs), which have long been regarded as probiotics in humans and animals. Lactic acid bacteria (LAB) have been used as probiotic agents due to their ability to produce a variety of beneficial compounds for cultivars and their status as safe microorganisms. METHODS In this current study, the lactic acid bacteria (LAB) were isolated from several dietary sources such as curd, pickle, milk, and wheat dough. The principal focus of this study was to determine the survivability of these microorganisms in the gastrointestinal tract and to use promising strains to create probiotic drinks with numerous health benefits. The isolates were identified using a combination of morphological, biochemical, molecular and sugar fermentation patterns, like phenotypic characteristics, sugar fermentation, MR-VP reaction, catalase test, urease test, oxidase test, H2S production, NH3 production synthesis from arginine, citrate utilization, indole test, and 16s rRNA sequencing. RESULTS Two (CM1 and OS1) of the 60 isolates obtained showed the best probiotic results and were identified as Lactobacillus acidophilus CM1 and Lactobacillus delbrueckii OS1. These organism sequences were submitted to Gen bank with accession numbers OP811266.1 and OP824643.1, respectively. The acid tolerance test results indicated that most strains could survive significantly in an acidic environment with pH levels of 2 and 3. Similarly, the salt tolerance test results showed that both Lactobacillus acidophilus CM1 and Lactobacillus delbrueckii OS1 could survive at 4 and 6% NaCl levels significantly. The isolates also showed their ability to ferment sugars such as lactose xylose, glucose, sucrose, and fructose. DISCUSSION In conclusion, the study showed that the bacteria isolated from different food sources were indeed probiotic lactic acid bacteria and had probiotic properties. These isolates hold potential for future research in the formulation of millet-based probiotic beverages. However, further studies are required to confirm their effectiveness and safety in improving human health. This research provides a foundation for developing functional foods and drinks that can positively affect human health by incorporating probiotic microorganism.
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Affiliation(s)
- Khushboo
- Department of Microbiology, School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, India
| | - Arun Karnwal
- Department of Microbiology, School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, India
| | - Tabarak Malik
- Department of Biomedical Sciences, Jimma University, Jimma, Ethiopia
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Lactic acid fermentation of osmo-dehydrated onion. Food Chem 2023; 399:133954. [DOI: 10.1016/j.foodchem.2022.133954] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2021] [Revised: 07/01/2022] [Accepted: 08/12/2022] [Indexed: 11/18/2022]
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Aioub AAA, Abdelnour SA, Shukry M, Saad AM, El-Saadony MT, Chen Z, Elsobki AEA. Ameliorating effect of the biological Zinc nanoparticles in abamectin induced hepato-renal injury in a rat model: Implication of oxidative stress, biochemical markers and COX-2 signaling pathways. Front Pharmacol 2022; 13:947303. [PMID: 36172185 PMCID: PMC9510891 DOI: 10.3389/fphar.2022.947303] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Accepted: 08/08/2022] [Indexed: 11/30/2022] Open
Abstract
Extensive use of abamectin (ABM) as an anthelmintic in veterinary systems adversely affects the health and welfare of animals and humans. Zinc nanoparticles (ZnNPs) have therapeutic benefits and ameliorate the effect of environmental pollutants. In this study, we assessed the ameliorative effect of ZnNPs against the sub-lethal toxicity of ABM in rats. Forty healthy rats were randomly selected into four groups (n = 10); the control received normal saline and test rats were treated orally twice weekly with ABM (1 mg/kg bwt), ZnNPs (10 mg/kg bwt) and ABM + ZnNPs for 28 days. Upon completion of the study period, blood and tissue samples were collected and prepared for hematological, biochemical, pathological, and immunohistochemical analysis. Our results showed that ABM treatment significantly decreased body weight gain (BWG), red blood cells (RBCs), hemoglobin (Hb), hematocrit (HC), and platelet (PLT); while it significantly increased white blood cells (WBCs) and lymphocytes. ABM also significantly decreased antioxidant enzyme activities: superoxide dismuthase (SOD), glutathione peroxidase (GPx), and catalase (CAT) and increased hydrogen peroxide and malondialdehyde levels compared with other groups. ABM significantly raised alanine aminotransferase (ALT), aspartate amino transaminase (AST), and alkaline phosphatase (ALP) levels, which was restored by co-administration of ZnNPs. Moreover, ZnNPs ameliorated ABM-mediated negative histopathological changes in the liver and kidney tissues, exhibiting a significant protective effect. Cyclooxygenase 2 (COX-2) + immuno-expression were reduced after pretreatment with ZnNPs. These findings suggested that co-administration of ZnNPs with ABM mitigated its toxicity by combating oxidative stress and boosting antioxidant capacity, indicating the efficacy of ZnNPs in attenuating ABM toxicity.
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Affiliation(s)
- Ahmed A. A. Aioub
- Plant Protection Department, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
| | - Sameh A. Abdelnour
- Animal Production Department, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
| | - Mustafa Shukry
- Department of Physiology, Faculty of Veterinary Medicine, Kafrelsheikh University, Kafrelsheikh, Egypt
| | - Ahmed M. Saad
- Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
| | - Mohamed T. El-Saadony
- Department of Agricultural Microbiology, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
| | - Zhongli Chen
- Key Laboratory of the Three Gorges Reservoir Eco-Environment, Chongqing University, Chongqing, China
- *Correspondence: Zhongli Chen,
| | - Ahmed E. A. Elsobki
- Plant Protection Department, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
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Falfán-Cortés RN, Mora-Peñaflor N, Gómez-Aldapa CA, Rangel-Vargas E, Acevedo-Sandoval OA, Franco-Fernández MJ, Castro-Rosas J. Characterization and Evaluation of the Probiotic Potential In Vitro and In Situ of Lacticaseibacillus paracasei Isolated from Tenate Cheese. J Food Prot 2022; 85:112-121. [PMID: 34324685 DOI: 10.4315/jfp-21-021] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2021] [Accepted: 07/21/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT The objectives of this investigation were (i) to isolate bacteria from various foods (dairy products, fruits, and vegetables) and evaluate their probiotic potential and (ii) to select, identify, and characterize the bacterial strain(s) with the highest probiotic potential. From 14 food samples, 117 bacterial strains were isolated; however, only 42 (T1 to T42) had the correct characteristics (gram positive, coccoid, and bacilliform) and were catalase and oxidase negative to be considered presumptive lactic acid bacteria (LAB). The antagonistic activity of the 42 strains was evaluated against Escherichia coli (O157:H7E09), Listeria monocytogenes (ATCC 19115), Staphylococcus aureus (ATCC 25923), and Salmonella enterica serotype Typhimurium (ATCC 14028). The nine strains with the highest antagonistic activity were recovered from the following foods: pulque (T1), sprouted beans (T26), Ranchero cheese (T30, T31, T32, T33, T35, and T36), and Tenate cheese (T40). The inhibition zones on culture and sensitivity plates were 17.0 ± 1.2 to 19.3 ± 2.8 mm in diameter. Based on the antagonistic activity against pathogenic bacteria and resistance to low pH and bile salts, strain T40 had the highest probiotic potential. A 16S rRNA technique was used to identify strain T40 as Lacticaseibacillus paracasei (renamed from Lactobacillus paracasei in April 2020). This strain had no resistance to ampicillin, gentamicin, erythromycin, and tetracycline. The antagonistic activity was evaluated in situ (fresh cheese) against pathogenic bacteria, supporting the probiotic potential of L. paracasei. Isolates of this LAB recovered from Tenate cheese had characteristics of a probiotic microorganism with high potential for use in food technology. HIGHLIGHTS
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Affiliation(s)
- Reyna N Falfán-Cortés
- Universidad Autónoma del Estado de Hidalgo (UAEH), Instituto de Ciencias Básicas e Ingenieria (ICBI), Carr. Pachuca-Tulancingo Km 4.5, Mineral de la Reforma, C.P. 42184, Hidalgo, México.,Catedratica, CONACYT; UAEH, ICBI Carr. Pachuca-Tulancingo Km 4.5, Mineral de la Reforma, C.P. 42184, Hidalgo, México
| | - Nancy Mora-Peñaflor
- UAEH, Instituto de Ciencias Agropecuarias, Rancho Universitario Av. Universidad Km 1 Ex-Hda. De Aquetzalpa AP 32, Tulancingo, Hgo, México
| | - Carlos A Gómez-Aldapa
- Universidad Autónoma del Estado de Hidalgo (UAEH), Instituto de Ciencias Básicas e Ingenieria (ICBI), Carr. Pachuca-Tulancingo Km 4.5, Mineral de la Reforma, C.P. 42184, Hidalgo, México
| | - Esmeralda Rangel-Vargas
- Universidad Autónoma del Estado de Hidalgo (UAEH), Instituto de Ciencias Básicas e Ingenieria (ICBI), Carr. Pachuca-Tulancingo Km 4.5, Mineral de la Reforma, C.P. 42184, Hidalgo, México
| | - Otilio A Acevedo-Sandoval
- Universidad Autónoma del Estado de Hidalgo (UAEH), Instituto de Ciencias Básicas e Ingenieria (ICBI), Carr. Pachuca-Tulancingo Km 4.5, Mineral de la Reforma, C.P. 42184, Hidalgo, México
| | - Melitón J Franco-Fernández
- UAEH, Instituto de Ciencias Agropecuarias, Rancho Universitario Av. Universidad Km 1 Ex-Hda. De Aquetzalpa AP 32, Tulancingo, Hgo, México
| | - Javier Castro-Rosas
- Universidad Autónoma del Estado de Hidalgo (UAEH), Instituto de Ciencias Básicas e Ingenieria (ICBI), Carr. Pachuca-Tulancingo Km 4.5, Mineral de la Reforma, C.P. 42184, Hidalgo, México
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Parhi P, Song KP, Choo WS. Effect of inulin and fructooligosaccharide supplementation on the growth and survival of
Lactobacillus casei
in model sugar systems. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15228] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Priyanka Parhi
- School of Science Monash University Malaysia Bandar Sunway Malaysia
| | - Keang Peng Song
- School of Science Monash University Malaysia Bandar Sunway Malaysia
| | - Wee Sim Choo
- School of Science Monash University Malaysia Bandar Sunway Malaysia
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Rakhmanova A, Wang T, Xing G, Ma L, Hong Y, Lu Y, Xin L, Xin W, Zhu Q, Lü X. Isolation and identification of microorganisms in Kazakhstan koumiss and their application in preparing cow-milk koumiss. J Dairy Sci 2020; 104:151-166. [PMID: 33162079 DOI: 10.3168/jds.2020-18527] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2020] [Accepted: 09/16/2020] [Indexed: 11/19/2022]
Abstract
Koumiss is a type of famous fermented mare milk and considered an important nutritious beverage in central Asian countries. However, the production of koumiss cannot meet public demand in the market due to availability of mare milk. In the present study, 52 lactic acid bacteria and 20 yeast strains from traditional homemade Kazakhstan koumiss were isolated and identified. The isolates were used in a trial that included fermented cow milk, and the flavor profiles, color, and taste to determine their contribution in the co-fermentation of cow milk. Based on the sensory evaluation, KZLAB13 and KZY10 strains were selected as the best cofermentation combinations. The optimal fermentation conditions were confirmed as the ratio of the starter culture 2.4:1.6 % (vol/vol) KZLAB13 strain to KZY10 strain and a temperature of 36°C for 16 h using response surface methodology. After evaluating the quality of the optimized cow-milk koumiss compared with the Kazakhstan koumiss, results suggested that cow milk fermented by these 2 strains possessed a promising taste, flavor, and physicochemical and rheological properties. Altogether, our results showed that cow milk fermented with a combination of KZLAB13 and KZY10 strains can simulate the taste, flavor, and quality of traditional koumiss. Our study provided a novel alternative to mare-milk koumiss and could be used in dairy programs to fulfill the needs of people.
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Affiliation(s)
- Aizhan Rakhmanova
- College of Food Science and Engineering, Northwest A & F University, Yangling, Shaanxi Province, China 712100
| | - Tao Wang
- College of Food Science and Engineering, Northwest A & F University, Yangling, Shaanxi Province, China 712100
| | - Guo Xing
- College of Food Science and Engineering, Northwest A & F University, Yangling, Shaanxi Province, China 712100
| | - Lingling Ma
- College of Food Science and Engineering, Northwest A & F University, Yangling, Shaanxi Province, China 712100
| | - Yan Hong
- College of Food Science and Engineering, Northwest A & F University, Yangling, Shaanxi Province, China 712100
| | - Yingying Lu
- College of Food Science and Engineering, Northwest A & F University, Yangling, Shaanxi Province, China 712100
| | - Li Xin
- College of Food Science and Engineering, Northwest A & F University, Yangling, Shaanxi Province, China 712100
| | - Wang Xin
- College of Food Science and Engineering, Northwest A & F University, Yangling, Shaanxi Province, China 712100
| | - Qiao Zhu
- College of Food Science and Engineering, Northwest A & F University, Yangling, Shaanxi Province, China 712100
| | - Xin Lü
- College of Food Science and Engineering, Northwest A & F University, Yangling, Shaanxi Province, China 712100.
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Păcularu-Burada B, Georgescu LA, Vasile MA, Rocha JM, Bahrim GE. Selection of Wild Lactic Acid Bacteria Strains as Promoters of Postbiotics in Gluten-Free Sourdoughs. Microorganisms 2020; 8:E643. [PMID: 32354104 PMCID: PMC7284720 DOI: 10.3390/microorganisms8050643] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2020] [Revised: 04/24/2020] [Accepted: 04/26/2020] [Indexed: 12/18/2022] Open
Abstract
The occurrence of inflammatory responses in humans is frequently associated with food intolerances and is likely to give rise to irritable bowel disease. The use of conventional or unconventional flours to produce gluten-free baking doughs brings important technological and nutritional challenges, and the use of the sourdough biotechnology has the potential to overcome such limitations. In addition, the typical metabolic transformations carried out by Lactic Acid Bacteria (LAB) can become an important biotechnological process for the nutritional fortification and functionalization of sourdoughs due to the resulting postbiotics. In such a context, this research work aimed at isolating and selecting new LAB strains that resort to a wide range of natural environments and food matrices to be ultimately employed as starter cultures in gluten-free sourdough fermentations. Nineteen LAB strains belonging to the genera of Lactobacillus, Leuconostoc, Pediococcus, and Streptococcus were isolated, and the selection criteria encompassed their acidification capacity in fermentations carried out on chickpea, quinoa, and buckwheat flour extracts; the capacity to produce exopolysaccharides (EPS); and the antimicrobial activity against food spoilage molds and bacteria. Moreover, the stability of the LAB metabolites after the fermentation of the gluten-free flour extracts submitted to thermal and acidic treatments was also assessed.
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Affiliation(s)
- Bogdan Păcularu-Burada
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Domneasca Street No. 111, 800201 Galati, Romania; (B.P.-B.); (L.A.G.); (M.A.V.)
| | - Luminița Anca Georgescu
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Domneasca Street No. 111, 800201 Galati, Romania; (B.P.-B.); (L.A.G.); (M.A.V.)
| | - Mihaela Aida Vasile
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Domneasca Street No. 111, 800201 Galati, Romania; (B.P.-B.); (L.A.G.); (M.A.V.)
| | - João Miguel Rocha
- REQUIMTE–Rede de Química e Tecnologia, Laboratório de Química Verde (LAQV), Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto (FCUP), Rua do Campo Alegre, s/n. P-4169-007 Porto, Portugal;
| | - Gabriela-Elena Bahrim
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Domneasca Street No. 111, 800201 Galati, Romania; (B.P.-B.); (L.A.G.); (M.A.V.)
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10
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Detection of pathogenic bacteria via nanomaterials-modified aptasensors. Biosens Bioelectron 2019; 150:111933. [PMID: 31818764 DOI: 10.1016/j.bios.2019.111933] [Citation(s) in RCA: 93] [Impact Index Per Article: 18.6] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2019] [Revised: 11/13/2019] [Accepted: 11/26/2019] [Indexed: 01/17/2023]
Abstract
Detection and identification of special cells via aptamer-based nano-conjugates sensors have been revolutionized over the past few years. These sensing platforms rely on selecting aptamers using systematic evolution of ligands by exponential enrichment (SELEX) in vitro, which allows for sensitive detection of cells. Integration of the aptamer-based sensors (aptasensors) with nanomaterials offers enhanced specificity and sensitivity, which in turn, offers great promise for numerous applications, spanning from bioanalysis to biomedical applications. Accordingly, the demand for using aptamer-conjugated nanomaterials for various applications has progressively increased over the past years. In light of this, this Review seeks to highlight the recent advances in the development of aptamer-conjugated nanomaterials and their utilization for the detection of various pathogens involved in infectious diseases and food contamination.
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Isolation and Characterization of Bacteriocin Producing Bacteria from Sweet Lime Juice. JOURNAL OF PURE AND APPLIED MICROBIOLOGY 2018. [DOI: 10.22207/jpam.12.2.58] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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12
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Choudhary S, Singh M, Sharma D, Attri S, Sharma K, Goel G. Principal Component Analysis of Stimulatory Effect of Synbiotic Combination of Indigenous Probiotic and Inulin on Antioxidant Activity of Soymilk. Probiotics Antimicrob Proteins 2018; 11:813-819. [DOI: 10.1007/s12602-018-9432-9] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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13
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Chen X, Zheng M, Liu J, Deng Z, Zhang B, Li H. Selection and use of indigenous mixed starter cultures for mustard leaves fermentation and the improvement of cuocai characteristics. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:1773-1786. [PMID: 28862331 DOI: 10.1002/jsfa.8652] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/25/2017] [Revised: 07/27/2017] [Accepted: 08/27/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND To improve the characteristics and safety of traditional cuocai, the selection and use of mixed starter cultures is important. This study aimed to isolate the main indigenous lactic acid bacteria (LABs) and yeast species from spontaneous fermented mustard leaves, and they were used as starter cultures to ferment mustard leaves. RESULTS Five predominant LABs, namely Q-1 (Enterococcus faecalis), G-1 (Lactobacillus plantarum), G-3 (Lactobacillus pentosus), and G-2 and G-4 (Lactobacillus buchneri) strains, and the two yeast strains J-1 (Issatchenkia orientalis) and J-2 (Issatchenkia occidentalis) were isolated from cuocai. From the results, Lb. plantarum and I. orientalis strains exhibited strong growth ability, fast acidification, and potent low-pH tolerance. Therefore, they were chosen as the mixed starter cultures to ferment mustard leaves. During the process of culture-dependent fermented mustard leaves, the changes of acidity, total crude protein, and total sugar were similar to those of culture-independent fermented mustard leaves, while the nitrite content of culture-dependent fermented mustard leaves was significantly lower than that of culture-independent fermented cuocai. According to gas chromatography-mass spectrometry analysis, the main volatile flavor compounds of fermented mustard leaves were alcohols, aldehydes, esters, and sulfides. There was no significant difference of volatile flavor compounds between the processes of culture-dependent and culture-independent fermentations. CONCLUSION Therefore, it was suggested that Lb. plantarum and I. orientalis strains could be used to ferment cuocai instead of the traditional ferment method to control the quality and shelf safety of cuocai. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Xuan Chen
- State Key Laboratory of Food Science and Technology, University of Nanchang, Nanchang, Jiangxi, China
| | - Miao Zheng
- State Key Laboratory of Food Science and Technology, University of Nanchang, Nanchang, Jiangxi, China
| | - Jia Liu
- State Key Laboratory of Food Science and Technology, University of Nanchang, Nanchang, Jiangxi, China
| | - Zeyuan Deng
- State Key Laboratory of Food Science and Technology, University of Nanchang, Nanchang, Jiangxi, China
- Institute for Advanced Study, University of Nanchang, Nanchang, Jiangxi, China
| | - Bing Zhang
- State Key Laboratory of Food Science and Technology, University of Nanchang, Nanchang, Jiangxi, China
| | - Hongyan Li
- State Key Laboratory of Food Science and Technology, University of Nanchang, Nanchang, Jiangxi, China
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Yadav AK, Tyagi A, Kumar A, Panwar S, Grover S, Saklani AC, Hemalatha R, Batish VK. Adhesion of Lactobacilli and their anti-infectivity potential. Crit Rev Food Sci Nutr 2017; 57:2042-2056. [PMID: 25879917 DOI: 10.1080/10408398.2014.918533] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
The probiotic potential of lactic acid bacteria primarily point toward colonizing ability of Lactobacilli as the most important attribute for endowing all the known beneficial effects in a host. Lactobacillus species exert health-promoting function in the gastrointestinal tract through various mechanisms such as pathogen exclusion, maintenance of microbial balance, immunomodulation, and other crucial functions. It has been seen that many surface layer proteins are involved in host adhesion, and play significant role in the modification of some signaling pathways within the host cells. Interaction between different bacterial cell surface proteins and host receptor has been imperative for a better understanding of the mechanism through which Lactobacilli exert their health-promoting functions.
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Affiliation(s)
- Ashok Kumar Yadav
- a Department of Microbiology , National Institute of Nutrition , Hyderabad , India.,b Centre for Molecular Biology, Central University of Jammu , Samba , Jammu & Kashmir , India
| | - Ashish Tyagi
- c Molecular Biology Unit, Dairy Microbiology Division, National Dairy Research Institute , Karnal , Haryana , India
| | - Ashwani Kumar
- d Department of Biotechnology , Seth Jai Parkash Mukand Lal Institute of Engineering and Technology , Radaur , Yamuna Nagar , Haryana , India.,e Department of Nutrition Biology , Central University of Haryana , Mahendergarh , Haryana , India
| | - Surbhi Panwar
- d Department of Biotechnology , Seth Jai Parkash Mukand Lal Institute of Engineering and Technology , Radaur , Yamuna Nagar , Haryana , India
| | - Sunita Grover
- c Molecular Biology Unit, Dairy Microbiology Division, National Dairy Research Institute , Karnal , Haryana , India
| | | | - Rajkumar Hemalatha
- a Department of Microbiology , National Institute of Nutrition , Hyderabad , India
| | - Virender Kumar Batish
- c Molecular Biology Unit, Dairy Microbiology Division, National Dairy Research Institute , Karnal , Haryana , India
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Fakruddin M, Hossain MN, Ahmed MM. Antimicrobial and antioxidant activities of Saccharomyces cerevisiae IFST062013, a potential probiotic. BMC COMPLEMENTARY AND ALTERNATIVE MEDICINE 2017; 17:64. [PMID: 28109187 PMCID: PMC5251302 DOI: 10.1186/s12906-017-1591-9] [Citation(s) in RCA: 82] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/27/2015] [Accepted: 01/17/2017] [Indexed: 02/07/2023]
Abstract
BACKGROUND Probiotic yeast has become a field of interest to scientists in recent years. METHODS Conventional cultural method was employed to isolate and identify yeast and standard methods were used to determine different probiotic attributes, antimicrobial and antioxidant properties. RESULTS This study reports potential probiotic properties of a strain of S. cerevisiae IFST 062013 isolated from fruit. The isolate is tolerant to a wide range of temperature and pH, high concentration of bile salt and NaCl, gastric juice, intestinal environment, α-amylase, trypsin and lysozyme. It can produce organic acid and showed resistance against tetracycline, ampicillin, gentamycin, penicillin, polymixin B and nalidixic acid. It can assimilate cholesterol, can produce killer toxin, vitamin B12, glutathione, siderophore and strong biofilm. It showed moderate auto-aggregation ability and cell surface hydrophobicity. The isolate can produce enzymes such as amylase, protease, lipase, cellulose, but unable to produce galactosidase. The isolate can't produce gelatinase and DNase. The isolate showed moderate anti-microbial activity against bacteria and fungi and cell lysate showed better antimicrobial activity than whole cell and culture supernatant. Again, the isolate showed better anti-bacterial activity against gram negative bacteria than gram positive. The isolate showed strong antioxidant activity, reducing power, nitric oxide and hydroxyl radical scavenging activity, significant brine shrimp cytotoxicity and acute toxicity and metal ion chelating activity. The isolate did not induce any detectable change in general health of mice upon oral toxicity testing and found to be safe in mouse model. The isolate improve lymphocyte proliferation and cytokine production in treated mice. CONCLUSIONS Such isolate could be potential as probiotic to be used therapeutically.
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Affiliation(s)
- Md Fakruddin
- Industrial Microbiology Laboratory, Institute of Food Science and Technology (IFST), Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhaka, Bangladesh.
| | - Md Nur Hossain
- Industrial Microbiology Laboratory, Institute of Food Science and Technology (IFST), Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhaka, Bangladesh
| | - Monzur Morshed Ahmed
- Industrial Microbiology Laboratory, Institute of Food Science and Technology (IFST), Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhaka, Bangladesh
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Rajyalakshmi K, Roopa B, Saikat DM, Priyanka D, Vadlamudi S, Subramaniam G. Characterization of potential probiotic bacteria isolated from sorghum and pearl millet of the semi-arid tropics. ACTA ACUST UNITED AC 2016. [DOI: 10.5897/ajb2016.15212] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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de Souza Oliveira RP, Perego P, de Oliveira MN, Converti A. Effect of inulin on the growth and metabolism of a probiotic strain of Lactobacillus rhamnosus in co-culture with Streptococcus thermophilus. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2012.01.031] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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18
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Premalatha M, Dhasaratha P. Probiotic Action of Lactobacillus Isolated from the Milk Sample against Some Human Pathogens. ACTA ACUST UNITED AC 2011. [DOI: 10.3923/rji.2011.31.37] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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