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Ha JS, Kim JW, Lee NK, Paik HD. Antioxidative and immunity-enhancing effects of heat-killed probiotic Enterococcus faecium KU22001 without toxin or antibiotic resistance. Microb Pathog 2024; 195:106875. [PMID: 39173849 DOI: 10.1016/j.micpath.2024.106875] [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: 04/05/2024] [Revised: 06/20/2024] [Accepted: 08/19/2024] [Indexed: 08/24/2024]
Abstract
This study evaluated the probiotic properties, safety profile, and antioxidative and immune system-enhancing effects of Enterococcus faecium strains isolated from human infant feces. E. faecium KU22001, E. faecium KU22002, and E. faecium KU22005 exhibited potential probiotic properties; however, to eliminate concerns about toxin production and antibiotic resistance, the E. faecium strains were heat-treated prior to experimental usage. E. faecium KU22001 showed the highest antioxidant activity and lowest reactive oxygen species production among the three strains. The immune system-enhancing effects of heat-killed E. faecium strains were evaluated using a nitric oxide assay. E. faecium KU22001 induced an increase in the mRNA expression of inducible nitric oxide synthase, cyclooxygenase-2, and proinflammatory cytokines, including tumor necrosis factor-α, interleukin-1β, and interleukin-6 in RAW 264.7 cells. Furthermore, E. faecium KU22001 activated the mitogen-activated protein kinase pathway, which was a key regulator of the immune system. These results demonstrate the potential use of E. faecium KU22001 as a multifunctional food material.
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Affiliation(s)
- Jun-Su Ha
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029, Republic of Korea
| | - Jong-Woo Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029, Republic of Korea
| | - Na-Kyoung Lee
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029, Republic of Korea
| | - Hyun-Dong Paik
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029, Republic of Korea.
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2
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Park H, Lee S, Heo S, Jeong DW. Mutagenicity and Genotoxicity Assessment of Leuconostoc lactis DMLL10 Isolated from Kimchi. J Microbiol Biotechnol 2024; 34:1803-1809. [PMID: 39187458 PMCID: PMC11485557 DOI: 10.4014/jmb.2405.05025] [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: 05/21/2024] [Revised: 07/15/2024] [Accepted: 07/17/2024] [Indexed: 08/28/2024]
Abstract
Leuconostoc lactis DMLL10 is a microorganism specific to kimchi fermentation. In this study, we sought to evaluate the toxicity of this strain, which was newly isolated from kimchi, to determine its safety as a food ingredient. Bacterial reverse mutation assay, chromosomal aberration assay, and mammalian cell in vitro micronucleus assay were performed to assess the genetic toxicity of Leu. lactis DMLL10. The strain did not induce mutagenicity in Salmonella typhimurium TA98, TA100, TA1535, TA1537, or Escherichia coli WP2uvrA, with or without metabolic activation of S9 mixture. The oral administration of Leu. lactis DMLL10 also did not significantly increase the number of micronucleated polychromatic erythrocytes, or the mean ratio of polychromatic to total erythrocytes. Additionally, Leu. lactis DMLL10 did not cause a significant chromosomal aberration in CHU/IL cells in the presence or absence of S9 activation. Therefore, Leu. lactis DMLL10 can be suggested as a functional food ingredient with reliability and safety.
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Affiliation(s)
- Heejung Park
- Department of Foodservice Management and Nutrition, Sangmyung University, Seoul 03016, Republic of Korea
| | - Seoyeon Lee
- Department of Foodservice Management and Nutrition, Sangmyung University, Seoul 03016, Republic of Korea
| | - Sojeong Heo
- Department of Food and Nutrition, Dongduk Women’s University, Seoul 02748, Republic of Korea
| | - Do-Won Jeong
- Department of Food and Nutrition, Dongduk Women’s University, Seoul 02748, Republic of Korea
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Azam MS, Islam MN, Wahiduzzaman M, Alam M, Dhrubo AAK. Antiviral foods in the battle against viral infections: Understanding the molecular mechanism. Food Sci Nutr 2023; 11:4444-4459. [PMID: 37576049 PMCID: PMC10420791 DOI: 10.1002/fsn3.3454] [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: 01/24/2023] [Revised: 05/04/2023] [Accepted: 05/08/2023] [Indexed: 08/15/2023] Open
Abstract
Viruses produce a variety of illnesses, which may also cause acute respiratory syndrome. All viral infections, including COVID-19, are associated with the strength of the immune system. Till now, traditional medicine or vaccines for most viral diseases have not been effective. Antiviral and immune-boosting diets may provide defense against viral diseases by lowering the risk of infection and assisting rapid recovery. The purpose of this review was to gather, analyze, and present data based on scientific evidence in order to provide an overview of the mechanistic insights of antiviral bioactive metabolites. We have covered a wide range of food with antiviral properties in this review, along with their potential mechanism of action against viral infections. Additionally, the opportunities and challenges of using antiviral food have been critically reviewed. Bioactive plant compounds, not only help in maintaining the body's normal physiological mechanism and good health but are also essential for improving the body's immunity and therefore can be effective against viral diseases. These agents fight viral diseases either by incorporating the body's defense mechanism or by enhancing the cell's immune system. Regular intake of antiviral foods may prevent future pandemic and consumption of these antiviral agents with traditional medicine may reduce the severity of viral diseases. Therefore, the synergistic effect of antiviral foods and medication needs to be investigated.
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Affiliation(s)
- Md. Shofiul Azam
- Department of Food EngineeringDhaka University of Engineering & TechnologyGazipurBangladesh
| | - Md. Nahidul Islam
- Department of Agro‐ProcessingBangabandhu Sheikh Mujibur Rahman Agricultural UniversityGazipurBangladesh
- Institute of Food Safety and ProcessingBangabandhu Sheikh Mujibur Rahman Agricultural UniversityGazipurBangladesh
| | - Md. Wahiduzzaman
- Bio‐Med Big Data Center, CAS Key Laboratory of Computational Biology, CAS‐MPG Partner Institute for Computational Biology, Shanghai Institute of Nutrition and HealthUniversity of Chinese Academy of Sciences, Chinese Academy of SciencesShanghaiChina
| | - Mahabub Alam
- Department of Food Engineering and Tea TechnologyShahjalal University of Science and TechnologySylhetBangladesh
| | - Akib Atique Khan Dhrubo
- Department of Chemical EngineeringDhaka University of Engineering & TechnologyGazipurBangladesh
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Mokhtarian Asl R, Nobakht A, Palangi V, Maggiolino A, Centoducati G. The Effect of Using Bovine Colostrum and Probiotics on Performance, Egg Traits, Blood Biochemical and Antioxidant Status of Laying Japanese Quails. Animals (Basel) 2023; 13:2166. [PMID: 37443962 DOI: 10.3390/ani13132166] [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: 04/29/2023] [Revised: 06/09/2023] [Accepted: 06/09/2023] [Indexed: 07/15/2023] Open
Abstract
The present paper aims to evaluate the effect of different levels of bovine colostrum and probiotic dietary supplementation on egg production performance, egg traits, carcass characteristics, blood biochemistry and antioxidant status of laying Japanese quails. For the trial, 240 laying quails, aged between 24 weeks and 30 weeks, were involved in a 3 × 2 factorial experimental design, with 3 levels of bovine fresh colostrum (0, 2, and 4 percent of the total ratio) and 2 levels of probiotics (0 and 0.01 percent of the total ratio) administration. The colostrum supplementation improved the egg production performance, egg traits, carcass characteristics, blood biochemistry, and antioxidant status (p < 0.01). Probiotics used without colostrum did not affect the investigated traits of laying Japanese quails (p > 0.05), but a synergistic effect was observed when combined with colostrum. The overall results recommended that using 4% of bovine colostrum in laying Japanese quails, with the addition of 0.01% of probiotic feed additive results in positive effects on egg production performance, egg traits, carcass characteristics, blood biochemistry, and antioxidant status of laying Japanese quails in the late laying period.
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Affiliation(s)
- Reza Mokhtarian Asl
- Department of Animal Science, Maragheh Branch, Islamic Azad University, Maragheh 55, Iran
| | - Ali Nobakht
- Department of Animal Science, Maragheh Branch, Islamic Azad University, Maragheh 55, Iran
| | - Valiollah Palangi
- Department of Animal Science, Faculty of Agriculture, Ege University, Izmir 35100, Türkiye
| | - Aristide Maggiolino
- Department of Veterinary Medicine, University of Bari A. Moro, 70010 Valenzano, Italy
| | - Gerardo Centoducati
- Department of Veterinary Medicine, University of Bari A. Moro, 70010 Valenzano, Italy
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Lee J, Kim S, Kang CH. Immunostimulatory Activity of Lactic Acid Bacteria Cell-Free Supernatants through the Activation of NF-κB and MAPK Signaling Pathways in RAW 264.7 Cells. Microorganisms 2022; 10:2247. [PMID: 36422317 PMCID: PMC9698684 DOI: 10.3390/microorganisms10112247] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2022] [Revised: 11/09/2022] [Accepted: 11/11/2022] [Indexed: 09/29/2023] Open
Abstract
Lactic acid bacteria (LAB) can improve host health and has strong potential for use as a health functional food. Specific strains of LAB have been reported to exert immunostimulatory effects. The primary goal of this study was to evaluate the immunostimulatory activities of novel LAB strains isolated from humans and foods and to investigate the probiotic properties of these strains. Cell-free supernatants (CFS) obtained from selected LAB strains significantly increased phagocytosis and level of nitric oxide (NO) and pro-inflammatory cytokines such as tumor necrosis factor (TNF)-α and interleukin (IL)-6 in RAW264.7 macrophage cells. The protein expression of inducible NO synthase (iNOS) and cyclooxygenase (COX)-2, which are immunomodulators, was also upregulated by CFS treatment. CFS markedly induced the phosphorylation of nuclear factor-κB (NF-κB) and MAPKs (ERK, JNK, and p38). In addition, the safety of the LAB strains used in this study was demonstrated by hemolysis and antibiotic resistance tests. Their stability was confirmed under simulated gastrointestinal conditions. Taken together, these results indicate that the LAB strains selected in this study could be useful as probiotic candidates with immune-stimulating activity.
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Affiliation(s)
| | | | - Chang-Ho Kang
- MEDIOGEN Co., Ltd., Biovalley 1-ro, Jecheon-si 27159, Korea
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Duan B, Liu R, Shi Y, Sun A, Tang Z, Wang C, Hu J. Lactobacillus plantarum synergistically regulates M1 macrophage polarization in resistance against Salmonella enterica serovar Typhimurium infection. Front Microbiol 2022; 13:933550. [PMID: 36325023 PMCID: PMC9620862 DOI: 10.3389/fmicb.2022.933550] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2022] [Accepted: 09/20/2022] [Indexed: 11/22/2022] Open
Abstract
Macrophage polarization affects the progression of pathogenic bacterial infections. Lactobacillus is widely used to interact with macrophages and to exert specific immunomodulatory activities. In this study, we investigated the regulation of macrophage polarization against Salmonella enterica serotype Typhimurium (STM) by Lactobacillus plantarum JL01 (LP), to explore prevention and treatment strategies for salmonellosis. We assessed the in vitro differential polarization of RAW 264.7 macrophages and mouse bone marrow macrophages (BMMs) by LP against STM, by measuring protein and cytokine levels, and bactericidal activity. In addition, we assessed the protective effects of LP against STM by evaluating weight loss, survival, the burden of STM in tissues, the polarization of macrophages in the spleen and mesenteric lymph nodes (MLNs), intestinal histopathology, and cytokine production. LP slightly affected the polarization of RAW 264.7, a slight M1-skewing. LP promoted the RAW 264.7 bactericidal activity against STM. In BMMs, M1 polarization induced by LP was significantly lower than the M1-positive phenotype. The combination of LP with M1 synergistically improved M1 polarization and bactericidal activity against STM compared to the individual effects. LP promoted the activation of the NF-κB signaling pathway. Supplementation with the NF-κB inhibitor decreased M1 polarization induced by LP. We observed the protective effect of LP against STM in C57BL/6 mice, through a decrease in weight loss, mortality, STM burden in the liver, and promotion of macrophage M1 and M2 polarization in the spleen and MLNs; though M1 was higher, it did not cause inflammatory damage. In summary, LP can synergistically promote M1 polarization in combination with the M1 phenotype through the NF-κB signaling pathway and increases resistance against S. Typhimurium infection. These findings will lay the foundation for the prevention and treatment of S. Typhimurium infections in the future.
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Affiliation(s)
- Bingjie Duan
- College of Animal Science and Technology, Jilin Agricultural University, Changchun, China
- Jilin Provincial Key Laboratory of Animal Microecology and Health Breeding, Changchun, China
- Key Laboratory of Animal Production and Product Quality Safety of Ministry of Education, Changchun, China
| | - Ruihan Liu
- College of Animal Science and Technology, Jilin Agricultural University, Changchun, China
- Jilin Provincial Key Laboratory of Animal Microecology and Health Breeding, Changchun, China
- Key Laboratory of Animal Production and Product Quality Safety of Ministry of Education, Changchun, China
| | - Yumeng Shi
- College of Animal Science and Technology, Jilin Agricultural University, Changchun, China
- Jilin Provincial Key Laboratory of Animal Microecology and Health Breeding, Changchun, China
- Key Laboratory of Animal Production and Product Quality Safety of Ministry of Education, Changchun, China
| | - Anqi Sun
- College of Animal Science and Technology, Jilin Agricultural University, Changchun, China
- Jilin Provincial Key Laboratory of Animal Microecology and Health Breeding, Changchun, China
- Key Laboratory of Animal Production and Product Quality Safety of Ministry of Education, Changchun, China
| | - Zhengxu Tang
- College of Animal Science and Technology, Jilin Agricultural University, Changchun, China
- Jilin Provincial Key Laboratory of Animal Microecology and Health Breeding, Changchun, China
- Key Laboratory of Animal Production and Product Quality Safety of Ministry of Education, Changchun, China
| | - Chunfeng Wang
- College of Animal Science and Technology, Jilin Agricultural University, Changchun, China
- Jilin Provincial Key Laboratory of Animal Microecology and Health Breeding, Changchun, China
- Key Laboratory of Animal Production and Product Quality Safety of Ministry of Education, Changchun, China
- Chunfeng Wang
| | - Jingtao Hu
- College of Animal Science and Technology, Jilin Agricultural University, Changchun, China
- Jilin Provincial Key Laboratory of Animal Microecology and Health Breeding, Changchun, China
- Key Laboratory of Animal Production and Product Quality Safety of Ministry of Education, Changchun, China
- *Correspondence: Jingtao Hu
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Jang HJ, Kim JH, Lee HS, Paik HD. Physicochemical analysis of non-fermented probiotic milk with probiotic Lactobacillus plantarum Ln1 isolated from Korea traditional fermented food. Food Sci Biotechnol 2022; 31:731-737. [PMID: 35646416 PMCID: PMC9133277 DOI: 10.1007/s10068-022-01076-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2022] [Revised: 03/07/2022] [Accepted: 03/23/2022] [Indexed: 11/25/2022] Open
Abstract
The objective of this study was to develop a non-fermented probiotic milk that maintains its physicochemical properties, microbial properties, antioxidant activity, and sensory properties during storage (0, 7, and 14 days). During storage, pH and viable cell counts decreased; however, titratable acidity increased. In addition, the composition and sensory characteristics of the non-fermented probiotic milk showed no significant differences between samples (MLN; milk with Lactobacillus plantarum Ln1, MGG; milk with Lactobacillus rhamnosus GG, and milk control). The antioxidant activities of MLN determined using 2,2-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging, ABTS+ radical scavenging, and reducing power assay were higher during the examined storage periods when compared with those of the other samples. Overall, the physicochemical properties, microbial properties, and sensory factors of MLN showed no significant differences. However, high antioxidant activity was observed. Thus, we present a new functional dairy product with antioxidant activity.
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Affiliation(s)
- Hye Ji Jang
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029 Korea
| | - Jong Ha Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029 Korea
| | - Hyun-Sook Lee
- Department of Foodservice Management and Nutrition, Sangmyung University, Seoul, 51767 Korea
| | - Hyun-Dong Paik
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029 Korea
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Kim JH, Kim DH, Jo S, Cho MJ, Cho YR, Lee YJ, Byun S. Immunomodulatory functional foods and their molecular mechanisms. Exp Mol Med 2022; 54:1-11. [PMID: 35079119 PMCID: PMC8787967 DOI: 10.1038/s12276-022-00724-0] [Citation(s) in RCA: 35] [Impact Index Per Article: 17.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2021] [Revised: 08/04/2021] [Accepted: 09/29/2021] [Indexed: 12/24/2022] Open
Abstract
The immune system comprises a complex group of processes that provide defense against diverse pathogens. These defenses can be divided into innate and adaptive immunity, in which specific immune components converge to limit infections. In addition to genetic factors, aging, lifestyle, and environmental factors can influence immune function, potentially affecting the susceptibility of the host to disease-causing agents. Chemical compounds in certain foods have been shown to regulate signal transduction and cell phenotypes, ultimately impacting pathophysiology. Research has shown that the consumption of specific functional foods can stimulate the activity of immune cells, providing protection against cancer, viruses, and bacteria. Here, we review a number of functional foods reported to strengthen immunity, including ginseng, mushrooms, chlorella, and probiotics (Lactobacillus plantarum). We also discuss the molecular mechanisms involved in regulating the activity of various types of immune cells. Identifying immune-enhancing functional foods and understanding their mechanisms of action will support new approaches to maintain proper health and combat immunological diseases. Evidence is building to support the idea that specific ‘functional foods’ can stimulate the activity of cells and signaling systems of the immune system to provide protection against cancer, viruses and bacteria. Sanguine Byun and colleagues at Yonsei University in Seoul, South Korea, review research into a range of functional foods, foods thought to have health benefits beyond their nutritional value. These include ginseng, mushrooms, the green algae called Chlorella and the probiotic bacteria Lactobacillus plantarum. They also consider individual components of foods such as poly-gamma-glutamate, a natural polymer made by bacteria. A wide body of research is revealing diverse molecular mechanisms through which biochemicals in functional foods can modulate different aspects of the immune system. These include effects on both non-specific innate immunity and adaptive immunity, which targets specific invading pathogens and diseased cells.
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Immunomodulatory Activity of Extracellular Vesicles of Kimchi-Derived Lactic Acid Bacteria ( Leuconostoc mesenteroides, Latilactobacillus curvatus, and Lactiplantibacillus plantarum). Foods 2022; 11:foods11030313. [PMID: 35159463 PMCID: PMC8834128 DOI: 10.3390/foods11030313] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2021] [Revised: 01/21/2022] [Accepted: 01/21/2022] [Indexed: 12/12/2022] Open
Abstract
Lactic acid bacteria present in Kimchi, such as Leuconostoc mesenteroides (Lm), Latilactobacillus curvatus (Lc), and Lactiplantibacillus plantarum (Lp) produce extracellular vesicles (ECVs) that modulate immune responses. The ECVs of probiotic Kimchi bacteria are abbreviated as LmV, LcV, and LpV. Treatment of macrophages (RAW264.7) with ECVs (LmV, LcV, and LpV) increased the production of nitric oxide (NO), tumor necrosis factor (TNF)-α, and interleukin-6 (IL-6). Immunostimulatory effects exerted on the RAW264.7 cells were stronger after treatments with LmV and LcV than with LpV. Treatment of mice with LcV (1 mg/kg, orally) induced splenocyte proliferation and subsequent production of both NO and cytokines (INF-γ, TNF-α, IL-4, and IL-10). Furthermore, pre-treatment of macrophages and microglial cells with ECVs prior to LPS stimulation significantly attenuated the production of NO and pro-inflammatory cytokines (TNF-α, IL-1β, and IL-6). Therefore, ECVs (LmV, LcV, and LpV) prevent inflammatory responses in the LPS-stimulated microglial cells by blocking the extracellular signal-regulated kinase (Erk) and p38 signaling pathways. These results showed that LmV, LcV, and LpV from Kimchi probiotic bacteria safely exert immunomodulatory effects.
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KDP, a Lactobacilli Product from Kimchi, Enhances Mucosal Immunity by Increasing Secretory IgA in Mice and Exhibits Antimicrobial Activity. Nutrients 2021; 13:nu13113936. [PMID: 34836191 PMCID: PMC8618749 DOI: 10.3390/nu13113936] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Revised: 10/31/2021] [Accepted: 11/01/2021] [Indexed: 12/24/2022] Open
Abstract
The potential of KDP, a lactic acid bacterial strain of Lactobacillus sakei, to enhance the production of mucosal specific immunoglobulin A (IgA) in mice and thereby enhance gut mucosal immunity was examined. KDP is composed of dead cells isolated from the Korean traditional food kimchi. Female BALB/c mice orally received 0.25 mg KDP once daily for 5 weeks and were co-administrated ovalbumin (OVA) for negative control and cholera toxin for positive control. Mice administered KDP exhibited increased secretory IgA (sIgA) contents in the small intestine, Peyer’s patches, serum, colon, and lungs as examined by ELISA. KDP also significantly increased the gene expression of Bcl-6, IL-10, IL-12p40, IL-21, and STAT4. In addition, KDP acted as a potent antioxidant, as indicated by its significant inhibitory effects in the range of 16.5–59.4% for DPPH, nitric oxide, maximum total antioxidant capacity, and maximum reducing power. Finally, KDP exhibited potent antimicrobial activity as evidenced by a significant decrease in the growth of 7 samples of gram-negative and gram-positive bacteria and Candida albicans. KDP’s adjuvant effect is shown to be comparable to that of cholera toxin. We conclude that KDP can significantly enhance the intestine’s secretory immunity to OVA, as well as act as a potent antioxidant and antimicrobial agent. These results suggest that orally administered KDP should be studied in clinical trials for antigen-specific IgA production.
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Das G, Heredia JB, de Lourdes Pereira M, Coy-Barrera E, Rodrigues Oliveira SM, Gutiérrez-Grijalva EP, Cabanillas-Bojórquez LA, Shin HS, Patra JK. Korean traditional foods as antiviral and respiratory disease prevention and treatments: A detailed review. Trends Food Sci Technol 2021; 116:415-433. [PMID: 34345117 PMCID: PMC8321624 DOI: 10.1016/j.tifs.2021.07.037] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2021] [Revised: 07/26/2021] [Accepted: 07/27/2021] [Indexed: 12/16/2022]
Abstract
BACKGROUND Korean traditional food (KTF), originated from ancestral agriculture and the nomadic traditions of the Korean peninsula and southern Manchuria, is based on healthy food that balances disease prevention and treatment. Fermented foods that include grains, herbs, fruits, and mushrooms are also an important practice in KTF, providing high levels of Lactobacilli, which confer relevant health benefits, including antiviral properties. Some of these probiotics may also protect against the Influenza virus through the modulation of innate immunity. SCOPE AND APPROACH The emerging of the COVID-19 pandemic, in addition to other diseases of viral origin, and the problems associated with other respiratory disorders, highlight how essential is a healthy eating pattern to strengthen our immune system.Key Findings and Conclusions: The present review covers the information available on edible plants, herbs, mushrooms, and preparations used in KTF to outline their multiple medicinal effects (e.g., antidiabetic, chemopreventive, antioxidative, anti-inflammatory, antibacterial), emphasizing their role and effects on the immune system with an emphasis on modulating properties of the gut microbiota that further support strong respiratory immunity. Potential functional foods commonly used in Korean cuisine such as Kimchi (a mixture of fermented vegetables), Meju, Doenjang, Jeotgal, and Mekgeolli and fermented sauces, among others, are highlighted for their great potential to improve gut-lung immunity. The traditional Korean diet and dietary mechanisms that may target viruses ACE-2 receptors or affect any step of a virus infection pathway that can determine a patient's prognosis are also highlighted. The regular oral intake of bioactive ingredients used in Korean foods can offer protection for some viral diseases, through protective and immunomodulatory effects, as evidenced in pre-clinical and clinical studies.
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Affiliation(s)
- Gitishree Das
- Research Institute of Biotechnology & Medical Converged Science, Dongguk University-Seoul, Goyangsi, South Korea
| | - J Basilio Heredia
- Centro de Investigación en Alimentación y Desarrollo, A.C., Carretera a Eldorado Km. 5.5, Col. Campo El Diez, CP. 80110, Culiacán, Sinaloa, Mexico
| | - Maria de Lourdes Pereira
- CICECO-Aveiro Institute of Materials, University of Aveiro, 3810-193 Aveiro, Portugal
- Department of Medical Sciences, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Ericsson Coy-Barrera
- Bioorganic Chemistry Laboratory, Facultad de Ciencias Básicas y Aplicadas, Universidad Militar Nueva Granada, Campus Nueva Granada, 250247, Cajicá, Colombia
| | - Sonia Marlene Rodrigues Oliveira
- CICECO-Aveiro Institute of Materials, University of Aveiro, 3810-193 Aveiro, Portugal
- HMRI and Hunter Cancer Research Alliance Centres, The University of Newcastle, Callaghan, NSW 2308, Australia
| | - Erick Paul Gutiérrez-Grijalva
- Catedras CONACYT-Centro de Investigación en Alimentación y Desarrollo, A.C., Carretera a Eldorado Km. 5.5, Col. Campo El Diez, CP. 80110 Culiacán, Sinaloa, Mexico
| | - Luis Angel Cabanillas-Bojórquez
- Centro de Investigación en Alimentación y Desarrollo, A.C., Carretera a Eldorado Km. 5.5, Col. Campo El Diez, CP. 80110, Culiacán, Sinaloa, Mexico
| | - Han-Seung Shin
- Department of Food Science & Biotechnology, Dongguk University-Seoul, Goyangsi, South Korea
| | - Jayanta Kumar Patra
- Research Institute of Biotechnology & Medical Converged Science, Dongguk University-Seoul, Goyangsi, South Korea
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Lee NK, Paik HD. Prophylactic effects of probiotics on respiratory viruses including COVID-19: a review. Food Sci Biotechnol 2021; 30:773-781. [PMID: 34054314 PMCID: PMC8142068 DOI: 10.1007/s10068-021-00913-z] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2021] [Revised: 04/15/2021] [Accepted: 04/21/2021] [Indexed: 02/06/2023] Open
Abstract
Coronavirus disease 2019 (COVID-19), caused by the severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), is mainly transmitted through respiratory droplets. The symptoms include dry cough, fever, and fatigue; however, high propagation, mutation, and fatality rates have been reported for SARS-CoV-2. This review investigates the structure of SARS-CoV-2, antiviral mechanisms, preventive strategies, and remedies against it. Effective vaccines have been developed by Pfizer (95% effective), AstraZeneca (90% effective), Moderna (94.5% effective) vaccine, among others. However, herd immunity is also required. Probiotics play a major role in the gut health, and some are known to have therapeutic potential against viral infections. Their modes of antiviral activities include direct interaction with targeted viruses, production of antiviral metabolites, and immunomodulatory effects on the host. Hence, probiotics can be a useful prophylactic against COVID-19, and more studies are required on the effects of probiotics against other viral infections that may occur in future.
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Affiliation(s)
- Na-Kyoung Lee
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029 Republic of Korea
| | - Hyun-Dong Paik
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029 Republic of Korea
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Inhibitory effects of Lactobacillus brevis KU15153 against Streptococcus mutans KCTC 5316 causing dental caries. Microb Pathog 2021; 157:104938. [PMID: 34022360 DOI: 10.1016/j.micpath.2021.104938] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2021] [Revised: 04/21/2021] [Accepted: 04/26/2021] [Indexed: 01/22/2023]
Abstract
This study determined the inhibitory effect of Lactobacillus brevis KU15153 against cariogenic Streptococcus mutans KCTC 5316. Antimicrobial activity, auto-aggregation, cell surface hydrophobicity, exopolysaccharides (EPS) production, biofilm formation, and morphological changes were assessed in the presence of L. brevis KU15153. L. brevis KU15153 exhibited the highest antimicrobial activity against S. mutans KCTC 5316 (28.67 ± 4.16 mm). Auto-aggregation (38.32%), cell surface hydrophobicity (27.08%), and EPS production rate (58.52%) of S. mutans KCTC 5316 slightly decreased upon treatment with L. brevis KU15153. Additionally, crystal violet stanning and scanning electron microscopy confirmed the L. brevis KU15153-mediated inhibition of biofilm formation by S. mutans KCTC 5316 in comparison to that observed in the negative control (untreated S. mutans KCTC 5316). These results indicate that the L. brevis KU15153 could be used as a potential probiotic for maintaining oral health.
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Muhialdin BJ, Zawawi N, Abdull Razis AF, Bakar J, Zarei M. Antiviral activity of fermented foods and their probiotics bacteria towards respiratory and alimentary tracts viruses. Food Control 2021; 127:108140. [PMID: 33867696 PMCID: PMC8036130 DOI: 10.1016/j.foodcont.2021.108140] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2020] [Revised: 03/09/2021] [Accepted: 04/04/2021] [Indexed: 02/06/2023]
Abstract
The recent COVID-19, a viral outbreak calls for a high demand for non-conventional antiviral agents that can reduce the risk of infections and promote fast recovery. Fermented foods and their probiotics bacteria have recently received increasing interest due to the reported potential of high antiviral activity. Several probiotics strains demonstrated broad range of antiviral activities and different mechanisms of action. This article will review the diversity, health benefits, interaction with immune system and antiviral activity of fermented foods and their probiotics bacteria. In addition, the mechanisms of action will be reviewed to determine the broad range potential antiviral activity against the respiratory and alimentary tracts viruses. The probiotics bacteria and bioactive compounds in fermented foods demonstrated antiviral activities against respiratory and alimentary tracts viruses. The mechanism of action was reported to be due to the stimulation of the immune system function via enhancing natural killers cell toxicity, enhance the production of pro-inflammatory cytokines, and increasing the cytotoxic of T lymphocytes (CD3+, CD16+, CD56+). However, further studies are highly recommended to determine the potential antiviral activity for traditional fermented foods.
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Affiliation(s)
- Belal J Muhialdin
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, UPM, Selangor, Malaysia.,Halal Products Research Institute, Universiti Putra Malaysia, 43400, UPM, Selangor, Malaysia
| | - Norhasnida Zawawi
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, UPM, Selangor, Malaysia.,Natural Medicines and Product Research Laboratory, Universiti Putra Malaysia, 43400, UPM, Selangor, Malaysia
| | - Ahmad Faizal Abdull Razis
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, UPM, Selangor, Malaysia.,Natural Medicines and Product Research Laboratory, Universiti Putra Malaysia, 43400, UPM, Selangor, Malaysia
| | - Jamilah Bakar
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, UPM, Selangor, Malaysia
| | - Mohammad Zarei
- Department of Food Science and Technology, School of Industrial Technology, Faculty of Applied Sciences, Universiti Teknologi MARA, Shah Alam, 40450, Selangor, Malaysia
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15
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Study of the immunoregulatory effect of Lactobacillus rhamnosus 1.0320 in immunosuppressed mice. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104423] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
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