Gluconobacter dominates the gut microbiome of the Asian palm civet Paradoxurus hermaphroditus that produces kopi luwak

Murine sterile fecal filtrate is a potent pharmacological agent that exerts age-independent immunomodulatory effects in RAW264.7 macrophages

BACKGROUND

Sterile fecal filtrate (SFF) is being considered a safer alternative to fecal microbiota transplantation (FMT) therapy; however, its bioactive potency is very little understood. The present study thus assessed the age-dependent immunostimulatory and immunomodulatory attributes of murine SFF in vitro.

METHODS

SFF from young (Y-SFF) and old (O-SFF) Swiss albino mice were prepared. Immunostimulatory and immunomodulatory effects of SFF were evaluated in resting and lipopolysaccharide (LPS) stimulated macrophage cells by measuring intracellular reactive oxygen species (ROS), nitric oxide (NO) production, inflammatory cytokines profile, as well as gene expression of oxidative and inflammatory transcription factors. SFF were also evaluated for native antioxidant capacity by measuring DPPH and ABTS free radical scavenging activity. Bioactive components present in SFF were also determined by GC/MS analysis.

RESULTS

Both Y-SFF and O-SFF induced potent immunostimulatory effects characterized by changes in cell morphology, a significant increase in NO production, ROS levels, and an increased ratio of pro-inflammatory (IL-6, TNF-α, IL-1β) to anti-inflammatory (IL-10) secretory proteins although no significant aggravation in the transcription of NF-κB and Nrf-2 could be observed. Application of LPS to cells significantly augmented a pro-oxidative and pro-inflammatory response which was much higher in comparison to Y-SFF or O-SFF application alone and mediated by strong suppression of Nrf-2 gene expression. Pre-treatment of macrophages with both Y-SFF and O-SFF robustly attenuated cellular hyperresponsiveness to LPS characterized by significantly decreased levels of NO, ROS, and inflammatory cytokines while a concomitant increase in anti-inflammatory protein (IL-10) was observed. Further, both Y-SFF and O-SFF strongly resisted LPS-induced downregulation of Nrf-2 expression although O-SFF appeared to protect cells slightly better from the overall LPS threat. Neat SFF samples exhibited moderate antioxidant capacity and GC/MS analysis of SFF revealed diverse volatile organic compounds characterized by alkanes, organosulphur compounds, furans, amides, amino acids, and antimicrobial elements.

CONCLUSION

Our results indicate that SFF is a potent stimulant of macrophages and confers strong anti-inflammatory effects regardless of donor age thereby suggesting its therapeutic efficacy in lieu of FMT therapy.

Insect tea originated from ethnic minority regions in Southwest China: A review on the types, traditional uses, nutrients, chemistry and pharmacological activities

ETHNOPHARMACOLOGICAL RELEVANCE

Insect tea is a special non-Camellia tea produced from the feces of insects in ethnic minority regions in Southwest China. Insect tea was recorded to have the traditional functions to treat summer heat, dampness, digestive disturbance, excessive phlegm, shortness of breath and otitis, etc. AIM OF THIS STUDY: This review provides an updated and comprehensive review of insect tea on the tea types, host plants, tea-producing insects, producing process, traditional uses, nutritional values, chemistry, pharmacological activities, biological safety and toxicity. Moreover, the general challenges and the possible suggestions on insect tea in future were also discussed.

MATERIALS AND METHODS

The relevant literature on insect tea was obtained from scientific database, including Elsevier, PubMed, Springer, Wiley, Web of Science, Google Scholar, SciFinder, China National Knowledge Infrastructure (CNKI), Baidu Scholar, Wanfang Database, etc. In addition, pertinent information available in Ph.D theses, MSc. dissertations, books, records, and some classical Chinese herbal literature were also included. The references cited in this review were up to September 2022.

RESULTS

Insect tea has been traditionally used as popular beverage with various medicinal functions in the ethnic minority regions in Southwest China for centuries. At present, ten types of insect teas are recorded in different regions. Ten species tea-producing insect and fifteen species host plants are used to in the production of the tea. Insect teas were rich in various nutrients including proteins, carbohydrates, fat, minerals, dietary fiber and Vitamins. A total of 71 compounds have been isolated from insect teas, mainly including flavonoids, ellagitannins, chlorogenic acids and other phenolic compounds as well as the alkaloids. Modern studies demonstrated that insect tea had a variety of pharmacological activities in vitro and in vivo, such as anti-diabetic, lipid-lowing and anti-hypertensive, hepato-protective, gastro-intestinal promoting, anti-cancer, anti-mutagenic, antioxidant, and anti-aging activity, etc. Moreover, existing experimental results showed that insect teas are non-toxicity and biological safety.

CONCLUSION

Insect tea is a unique and niche product originated in the ethnic minority regions of Southwest China with various health-promoting benefits. Phenolics including flavonoids, ellagitannins, chlorogenic acids were reported as the main chemical constituents identified from insect tea. Multiple pharmacological activities of insect tea have been reported, which indicated that it had great potential for further development and application as drugs and health-promoting products. However, more studies on the tea-producing insects, host plants, chemistry and pharmacological activity of insect tea, as well as the toxicology should be further investigated.

Synthetic biology in Indonesia: Potential and projection in a country with mega biodiversity

Synthetic biology has gained many interest around the globe in the last two decades, not only due to its rapid development but also the potential to provide addressable solutions using standardized design of biological systems. Considering its huge population, biodiversity, and natural resources, Indonesia could play an important role in shaping the future of synthetic biology towards a sustainable bio-circular economy. Here, we provide an overview of synthetic biology development in Indonesia, especially on exploring the potential of our biodiversity. We also discuss some potentials of synthetic biology in solving national issues. Furthermore, we also provide the projection and future landscape of synthetic biology development in Indonesia. In addition, we briefly explain the potential challenges that may arise during the development.

Performance of Mixed-Microbial Culture from Civet Fecal Suspensions on Physicochemical Composition of Wet Fermented Arabica Coffee

This study aimed to evaluate the effects of mixed microbial culture from civet fecal suspension used as the inoculum for the fermentation of Arabica coffee. The type of Arabica coffee used for the research was the unpeeled coffee or the Arabica coffee cherries. Different proportion of inoculum introduced was thoroughly evaluated to assess the appropriate concentration of inoculum (0-40% inoculums represented in treatment 0-4 or T0 to T4) that would be applied to the fermentation of Arabica coffee cherries. Results revealed that treatment 4 (T4) containing 40% of the inoculum could degrade the sugar of the coffee beans faster than that of the other treatments in which within 24 hours of the incubation approximately 84% of the sugar was converted. T4 also reached the lowest caffeine content (1.8%) of the fermented coffee beans among other that of other treatments while the control had higher caffeine content (2.2%).This was substantially significant as the Arabica coffee cherries fermented with mixed microbial civet fecal suspensions can remarkably reduce the sugar and caffeine content of the Arabica coffee beans.

Traditional Fermented Foods from Ecuador: A Review with a Focus on Microbial Diversity

The development of early civilizations was greatly associated with populations’ ability to exploit natural resources. The development of methods for food preservation was one of the pillars for the economy of early societies. In Ecuador, food fermentation significantly contributed to social advances and fermented foods were considered exclusive to the elite or for religious ceremonies. With the advancement of the scientific research on bioprocesses, together with the implementation of novel sequencing tools for the accurate identification of microorganisms, potential health benefits and the formation of flavor and aroma compounds in fermented foods are progressively being described. This review focuses on describing traditional fermented foods from Ecuador, including cacao and coffee as well as less popular fermented foods. It is important to provide new knowledge associated with nutritional and health benefits of the traditional fermented foods.

The periodic table of fermented foods: limitations and opportunities

Fermentation is one of the oldest methods of food processing and accounts for a substantial proportion of human foods, including not only staple foods such as bread, cereal porridges or fermented legumes but also fermented vegetables, meats, fish and dairy, alcoholic beverages as well as coffee, cocoa and condiments such as vinegar, soy sauce and fish sauces. Adding the regional varieties to these diverse product categories makes for an almost immeasurable diversity of fermented foods. The periodic table of fermented foods aims to map this diversity on the 118 entries of the periodic table of chemical elements. While the table fails to represent the diversity of fermented foods, it represents major fermentation substrates, product categories, fermentation processes and fermentation organisms. This communication not only addresses limitations of the graphical display on a "periodic table of fermented foods", but also identifies opportunities that relate to questions that are facilitated by this graphical presentation: on the origin and purpose of food fermentation, which fermented foods represent "indigenous" foods, differences and similarities in the assembly of microbial communities in different fermentations, differences in the global preferences for food fermentation, the link between microbial diversity, fermentation time and product properties, and opportunities of using traditional food fermentations as template for development of new products. KEY POINTS: • Fermented foods are produced in an almost immeasurable diversity. • Fermented foods were mapped on a periodic table of fermented foods. • This table facilitates identification of communalities and differences of products.

Facility-specific 'house' microbiome ensures the maintenance of functional microbial communities into coffee beans fermentation: implications for source tracking

This work aimed at studying the unconfirmed hypothesis predicting the existence of a connection between coffee farm microbiome and the resulting spontaneous fermentation process. Using Illumina-based amplicon sequencing, 360 prokaryotes and 397 eukaryotes were identified from coffee fruits and leaves, over-ripe fruits, water used for coffee de-pulping, depulped coffee beans, soil, and temporal fermentation samples at an experimental farm in Honduras. Coffee fruits and leaves were mainly associated with high incidence of Enterobacteriaceae, Pseudomonas, Colletotrichum, and Cladosporium. The proportion of Enterobacteriaceae was increased when leaves and fruits were collected on the ground compared to those from the coffee tree. Coffee farm soil showed the richest microbial diversity with marked presence of Bacillus. Following the fermentation process, microorganisms present in depulped coffee beans (Leuconostoc, Gluconobater, Pichia, Hanseniaspora, and Candida) represented more than 90% of the total microbial community, which produced lactic acid, ethanol, and several volatile compounds. The community ecology connections described in this study showed that coffee fruit provides beneficial microorganisms for the fermentation process. Enterobacteria, Colletotrichum, and other microbial groups present in leaves, fruit surface, over-ripe fruits, and soil may transfer unwanted aromas to coffee beans, so they should be avoided from having access to the fermentation tank.

New trends in specialty coffees - "the digested coffees"

Specialty coffee has gained immense popularity for its unique flavor and improved quality. There are large varieties of coffee trending every day due to the widened demand. Still, specialty coffee holds its place for its distinct processing inside the animal digestive system. Specialty coffees are also considered the most expensive due to coffee varieties with novelty in processing which leads to limited availability and less productivity. The digested coffee's uniqueness and rarity led to higher consumer demand, which paved the way for animal abuse in captivity and the production of fake authenticity to tackle the increased market requirement. In the context of coffee processing through conventional methods, the application of enzymes and microbes has brought about an improvement in coffee fermentation. Much research has been focused on the isolation of microbial cultures from the animal excreta and gastrointestinal tract. This review emphasizes the types of specialty coffee, its uniqueness compared to the traditional varieties, the bio-processing method of specialty coffee inside the animal gut and its taste profile.