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Russo P, Diez-Ozaeta I, Mangieri N, Tamame M, Spano G, Dueñas MT, López P, Mohedano ML. Biotechnological Potential and Safety Evaluation of Dextran- and Riboflavin-Producing Weisella cibaria Strains for Gluten-Free Baking. Foods 2023; 13:69. [PMID: 38201097 PMCID: PMC10778100 DOI: 10.3390/foods13010069] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2023] [Revised: 12/20/2023] [Accepted: 12/22/2023] [Indexed: 01/12/2024] Open
Abstract
Gluten consumption causes several immunological and non-immunological intolerances in susceptible individuals. In this study, the dextran-producing Weissella cibaria BAL3C-5 and its derivative, the riboflavin-overproducing strain BAL3C-5 C120T, together with a commercial bakery yeast, were used to ferment gluten-free (GF)-doughs obtained from corn and rice flours at two different concentrations and supplemented with either quinoa, buckwheat, or chickpea to obtain laboratory-scale GF bread. The levels of dextran, riboflavin, and total flavins were determined in the fermented and breads. Both strains grew in fermented doughs and contributed dextran, especially to those made with corn plus quinoa (~1 g/100 g). The highest riboflavin (350-150 µg/100 g) and total flavin (2.3-1.75 mg/100 g) levels were observed with BAL3C-5 C120T, though some differences were detected between the various doughs or breads, suggesting an impact of the type of flour used. The safety assessment confirmed the lack of pathogenic factors in the bacterial strains, such as hemolysin and gelatinase activity, as well as the genetic determinants for biogenic amine production. Some intrinsic resistance to antibiotics, including vancomycin and kanamycin, was found. These results indicated the microbiological safety of both W. cibaria strains and indicated their potential application in baking to produce GF bread.
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Affiliation(s)
- Pasquale Russo
- Department of Food Environmental and Nutritional Sciences (DeFENS), University of Milan, 20133 Milan, Italy; (P.R.); (N.M.)
| | - Iñaki Diez-Ozaeta
- Departamento de Biotecnología Microbiana y de Plantas, Centro de Investigaciones Biológicas Margarita Salas (CSIC), 28040 Madrid, Spain; (I.D.-O.); (P.L.)
- Departamento de Química Aplicada, Facultad de Química, Universidad del País Vasco (UPV/EHU), 20018 San Sebastián, Spain;
| | - Nicola Mangieri
- Department of Food Environmental and Nutritional Sciences (DeFENS), University of Milan, 20133 Milan, Italy; (P.R.); (N.M.)
| | - Mercedes Tamame
- Instituto de Biología Funcional y Genómica (IBFG), CSIC-Universidad de Salamanca, 37007 Salamanca, Spain;
| | - Giuseppe Spano
- DAFNE Department, University of Foggia, 71122 Foggia, Italy;
| | - Maria Teresa Dueñas
- Departamento de Química Aplicada, Facultad de Química, Universidad del País Vasco (UPV/EHU), 20018 San Sebastián, Spain;
| | - Paloma López
- Departamento de Biotecnología Microbiana y de Plantas, Centro de Investigaciones Biológicas Margarita Salas (CSIC), 28040 Madrid, Spain; (I.D.-O.); (P.L.)
| | - Mari Luz Mohedano
- Departamento de Biotecnología Microbiana y de Plantas, Centro de Investigaciones Biológicas Margarita Salas (CSIC), 28040 Madrid, Spain; (I.D.-O.); (P.L.)
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Selmi H, Rocchetti MT, Capozzi V, Semedo-Lemsaddek T, Fiocco D, Spano G, Abidi F. Lactiplantibacillus plantarum from Unexplored Tunisian Ecological Niches: Antimicrobial Potential, Probiotic and Food Applications. Microorganisms 2023; 11:2679. [PMID: 38004691 PMCID: PMC10673251 DOI: 10.3390/microorganisms11112679] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2023] [Revised: 10/26/2023] [Accepted: 10/27/2023] [Indexed: 11/26/2023] Open
Abstract
The continued exploration of the diversity of lactic acid bacteria in little-studied ecological niches represents a fundamental activity to understand the diffusion and biotechnological significance of this heterogeneous class of prokaryotes. In this study, Lactiplantibacillus plantarum (Lpb. plantarum) strains were isolated from Tunisian vegetable sources, including fermented olive and fermented pepper, and from dead locust intestines, which were subsequently evaluated for their antimicrobial activity against foodborne pathogenic bacteria, including Escherichia coli O157:H7 CECT 4267 and Listeria monocytogenes CECT 4031, as well as against some fungi, including Penicillium expansum, Aspergilus niger, and Botrytis cinerea. In addition, their resistance to oro-gastro-intestinal transit, aggregation capabilities, biofilm production capacity, adhesion to human enterocyte-like cells, and cytotoxicity to colorectal adenocarcinoma cell line were determined. Further, adhesion to tomatoes and the biocontrol potential of this model food matrix were analyzed. It was found that all the strains were able to inhibit the indicator growth, mostly through organic acid production. Furthermore, these strains showed promising probiotic traits, including in vitro tolerance to oro-gastrointestinal conditions, and adhesion to abiotic surfaces and Caco-2 cells. Moreover, all tested Lpb. plantarum strains were able to adhere to tomatoes with similar rates (4.0-6.0 LogCFU/g tomato). The co-culture of LAB strains with pathogens on tomatoes showed that Lpb. plantarum could be a good candidate to control pathogen growth. Nonetheless, further studies are needed to guarantee their use as probiotic strains for biocontrol on food matrices.
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Affiliation(s)
- Hiba Selmi
- Faculty of Sciences of Bizerte, University of Carthage, Zarzouna, Bizerte 7021, Tunisia
- Laboratory of Protein Engineering and Bioactive Molecules (LIP-MB), National Institute of Applied Sciences and Technology, University of Carthage, Carthage 1054, Tunisia;
| | - Maria Teresa Rocchetti
- Department of Clinical and Experimental Medicine, University of Foggia, 71122 Foggia, Italy; (M.T.R.); (D.F.)
| | - Vittorio Capozzi
- Institute of Sciences of Food Production, National Research Council (CNR) of Italy, c/o CS-DAT, Via Michele Protano, 71122 Foggia, Italy;
| | - Teresa Semedo-Lemsaddek
- Centre for Interdisciplinary Research in Animal Health (CIISA), Faculty of Veterinary Medicine, University of Lisbon, Av. da Universidade Técnica de Lisboa, 1300-477 Lisbon, Portugal;
- Associate Laboratory for Animal and Veterinary Sciences (AL4AnimalS), 1300-477 Lisbon, Portugal
| | - Daniela Fiocco
- Department of Clinical and Experimental Medicine, University of Foggia, 71122 Foggia, Italy; (M.T.R.); (D.F.)
| | - Giuseppe Spano
- Department of Agriculture Food Natural Science Engineering (DAFNE), University of Foggia, 71122 Foggia, Italy
| | - Ferid Abidi
- Laboratory of Protein Engineering and Bioactive Molecules (LIP-MB), National Institute of Applied Sciences and Technology, University of Carthage, Carthage 1054, Tunisia;
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De Simone N, Rocchetti MT, la Gatta B, Spano G, Drider D, Capozzi V, Russo P, Fiocco D. Antimicrobial Properties, Functional Characterisation and Application of Fructobacillus fructosus and Lactiplantibacillus plantarum Isolated from Artisanal Honey. Probiotics Antimicrob Proteins 2023; 15:1406-1423. [PMID: 36173591 PMCID: PMC10491547 DOI: 10.1007/s12602-022-09988-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 08/26/2022] [Indexed: 11/26/2022]
Abstract
Honey is a valuable reservoir of lactic acid bacteria (LAB) and, particularly, of fructophilic LAB (FLAB), a relatively novel subgroup of LAB whose functional potential for human and food application has yet to be explored. In this study, FLAB and LAB strains have been isolated from honeys of different floral origins and selected for their broad antimicrobial activity against typical foodborne pathogenic bacteria and spoilage filamentous fungi. The best candidates, two strains belonging to the species Lactiplantibacillus plantarum and Fructobacillus fructosus, were submitted to partial characterisation of their cell free supernatants (CFS) in order to identify the secreted metabolites with antimicrobial activity. Besides, these strains were examined to assess some major functional features, including in vitro tolerance to the oro-gastrointestinal conditions, potential cytotoxicity against HT-29 cells, adhesion to human enterocyte-like cells and capability to stimulate macrophages. Moreover, when the tested strains were applied on table grapes artificially contaminated with pathogenic bacteria or filamentous fungi, they showed a good ability to antagonise the growth of undesired microbes, as well as to survive on the fruit surface at a concentration that is recommended to develop a probiotic effect. In conclusion, both LAB and FLAB honey-isolated strains characterised in this work exhibit functional properties that validate their potential use as biocontrol agents and for the design of novel functional foods. We reported antimicrobial activity, cytotoxic evaluation, probiotic properties and direct food application of a F. fructosus strain, improving the knowledge of this species, in particular, and on FLAB, more generally.
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Affiliation(s)
- Nicola De Simone
- Department of Agriculture Food Natural Science Engineering (DAFNE), University of Foggia, via Napoli 25, 71122, Foggia, Italy
| | - Maria Teresa Rocchetti
- Department of Clinical and Experimental Medicine, University of Foggia, via Pinto 1, 71122, Foggia, Italy
| | - Barbara la Gatta
- Department of Agriculture Food Natural Science Engineering (DAFNE), University of Foggia, via Napoli 25, 71122, Foggia, Italy
| | - Giuseppe Spano
- Department of Agriculture Food Natural Science Engineering (DAFNE), University of Foggia, via Napoli 25, 71122, Foggia, Italy
| | - Djamel Drider
- UMR Transfrontalière BioEcoAgro N° 1158, Univ. Lille, INRAE, Univ. Liège, UPJV, YNCREA, Univ. Artois, Univ. Littoral Côte d'Opale, ICV-Institut Charles Viollette, 59000, Lille, France
| | - Vittorio Capozzi
- Institute of Sciences of Food Production, National Research Council (CNR) of Italy, c/o CS-DAT, Via Michele Protano, 71122, Foggia, Italy
| | - Pasquale Russo
- Department of Agriculture Food Natural Science Engineering (DAFNE), University of Foggia, via Napoli 25, 71122, Foggia, Italy.
| | - Daniela Fiocco
- Department of Clinical and Experimental Medicine, University of Foggia, via Pinto 1, 71122, Foggia, Italy.
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López P, Spano G. Editorial: Industrial and health applications of lactic acid bacteria and their metabolites, volume II. Front Microbiol 2023; 14:1242253. [PMID: 37469431 PMCID: PMC10352913 DOI: 10.3389/fmicb.2023.1242253] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2023] [Accepted: 06/21/2023] [Indexed: 07/21/2023] Open
Affiliation(s)
- Paloma López
- Departamento de Biotecnología Microbiana y de Plantas, Centro de Investigaciones Biológicas Margarita Salas, CSIC, Madrid, Spain
| | - Giuseppe Spano
- Department of Agriculture Food Natural Science Engineering, University of Foggia, Foggia, Italy
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Rocchetti MT, Russo P, De Simone N, Capozzi V, Spano G, Fiocco D. Immunomodulatory Activity on Human Macrophages by Cell-Free Supernatants to Explore the Probiotic and Postbiotic Potential of Lactiplantibacillus plantarum Strains of Plant Origin. Probiotics Antimicrob Proteins 2023:10.1007/s12602-023-10084-4. [PMID: 37202651 DOI: 10.1007/s12602-023-10084-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 05/02/2023] [Indexed: 05/20/2023]
Abstract
Upon dietary administration, probiotic microorganisms can reach as live cells the human gut, where they interact with the microbiota and host cells, thereby exerting a beneficial impact on host functions, mainly through immune-modulatory activities. Recently, attention has been drawn by postbiotics, i.e. non-viable probiotic microbes, including their metabolic products, which possess biological activities that benefit the host. Lactiplantibacillus plantarum is a bacterial species that comprises recognised probiotic strains. In this study, we investigated in vitro the probiotic (and postbiotic) potential of seven L. plantarum strains, including five newly isolated from plant-related niches. The strains were shown to possess some basic probiotic attributes, including tolerance to the gastrointestinal environment, adhesion to the intestinal epithelium and safety. Besides, their cell-free culture supernatants modulated cytokine patterns in human macrophages in vitro, promoting TNF-α gene transcription and secretion, while attenuating the transcriptional activation and secretion of both TNF-α and IL-8 in response to a pro-inflammatory signal, and enhancing the production of IL-10. Some strains induced a high IL-10/IL-12 ratio that may correlate to an anti-inflammatory capacity in vivo. Overall, the investigated strains are good probiotic candidates, whose postbiotic fraction exhibits immunomodulatory properties that need further in vivo studies. The main novelty of this work consists in the polyphasic characterisation of candidate beneficial L. plantarum strains obtained from relatively atypical plant-associated niches, by an approach that explores both probiotic and postbiotic potentials, in particular studying the effect of microbial culture-conditioned media on cytokine pattern, analysed at both transcriptional and secretion level in human macrophages.
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Affiliation(s)
| | - Pasquale Russo
- Department of Food, Environmental and Nutritional Sciences, University of Milan, Milan, Italy
| | - Nicola De Simone
- Department of Agriculture Food Natural Science Engineering (DAFNE), University of Foggia, Foggia, Italy
| | - Vittorio Capozzi
- Institute of Sciences of Food Production, National Research Council (CNR) of Italy, C/O CS-DAT, Foggia, Italy
| | - Giuseppe Spano
- Department of Agriculture Food Natural Science Engineering (DAFNE), University of Foggia, Foggia, Italy
| | - Daniela Fiocco
- Department of Clinical and Experimental Medicine, University of Foggia, Foggia, Italy.
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Rocchetti MT, Bellanger T, Trecca MI, Weidmann S, Scrima R, Spano G, Russo P, Capozzi V, Fiocco D. Molecular chaperone function of three small heat-shock proteins from a model probiotic species. Cell Stress Chaperones 2023; 28:79-89. [PMID: 36417097 PMCID: PMC9877261 DOI: 10.1007/s12192-022-01309-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2022] [Revised: 10/05/2022] [Accepted: 10/31/2022] [Indexed: 11/24/2022] Open
Abstract
Small heat-shock proteins (sHSP) are ubiquitous ATP-independent chaperones that prevent irreversible aggregation of heat-damaged denaturing proteins. Lactiplantibacillus plantarum is a widespread Gram-positive bacterium with probiotic claims and vast potential for agro-food, biotechnological and biomedical applications. L. plantarum possesses a family of three sHSP, which were previously demonstrated to be involved in its stress tolerance mechanisms. Here, the three L. plantarum sHSP were heterologously expressed, purified and shown to have a chaperone activity in vitro, measuring their capacity to suppress protein aggregation, as assayed spectrophotometrically by light scattering. Their anti-aggregative capacity was found to be differently influenced by pH. Differences were also found relative to their holdase function and their capacity to modulate liposome membrane fluidity, suggesting interplays between them and indicating diversified activities. This is the first study assessing the chaperone action of sHSP from a probiotic model. The different roles of the three sHSP can increase L. plantarum's capabilities to survive the various types of stress characterising the diverse habitats of this highly adaptable species. Reported evidence supports the interest in L. plantarum as one of the model species for bacteria that have three different sHSP-encoding genes in their genomes.
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Affiliation(s)
- Maria Teresa Rocchetti
- Department of Clinical and Experimental Medicine, University of Foggia, Via Pinto 1, 71122, Foggia, Italy
| | - Tiffany Bellanger
- Univ. Bourgogne, Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, Dijon, France
| | - Maria Incoronata Trecca
- Department of Clinical and Experimental Medicine, University of Foggia, Via Pinto 1, 71122, Foggia, Italy
| | - Stephanie Weidmann
- Univ. Bourgogne, Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, Dijon, France
| | - Rosella Scrima
- Department of Clinical and Experimental Medicine, University of Foggia, Via Pinto 1, 71122, Foggia, Italy
| | - Giuseppe Spano
- Department of Agriculture Food Natural Science Engineering (DAFNE), University of Foggia, Via Napoli 25, 71122, Foggia, Italy
| | - Pasquale Russo
- Department of Agriculture Food Natural Science Engineering (DAFNE), University of Foggia, Via Napoli 25, 71122, Foggia, Italy
- Department of Food, Environmental and Nutritional Sciences, University of Milan, Via Luigi Mangiagalli 25, 20133, Milano, Italy
| | - Vittorio Capozzi
- Institute of Sciences of Food Production, National Research Council (CNR) of Italy, C/O CS-DAT, Via Michele Protano, 71122, Foggia, Italy
| | - Daniela Fiocco
- Department of Clinical and Experimental Medicine, University of Foggia, Via Pinto 1, 71122, Foggia, Italy.
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Rubilar G, Spano G, Aqueveque P, Aranda M, Henriquez‐Aedo K. Preliminary study of novel autochthonous starter culture for red wine production with reduced biogenic amine content. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17187] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Giovanni Rubilar
- Laboratory of Biotechnology and Genetic of the Foods, Department of Food Science and Technology, Faculty of Pharmacy University of Concepcion Concepcion Chile
| | - Giuseppe Spano
- Laboratory of Industrial Microbiology, Department of Agriculture, Food and Environmental Sciences University of Foggia Foggia Italy
| | - Pedro Aqueveque
- Laboratory of Microbiology and Mycology Applied, Department of Agroindustries, Faculty of Agricultural Engineering University of Concepcion Chillan Chile
| | - Mario Aranda
- Laboratory of Food & Drug Research, Department of Pharmacy, Faculty of Chemistry and Pharmacy Pontificia Universidad Católica de Chile Santiago Chile
| | - Karem Henriquez‐Aedo
- Laboratory of Biotechnology and Genetic of the Foods, Department of Food Science and Technology, Faculty of Pharmacy University of Concepcion Concepcion Chile
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Hernández-Alcántara AM, Chiva R, Mohedano ML, Russo P, Ruiz-Masó JÁ, del Solar G, Spano G, Tamame M, López P. Weissella cibaria riboflavin-overproducing and dextran-producing strains useful for the development of functional bread. Front Nutr 2022; 9:978831. [PMID: 36267909 PMCID: PMC9577222 DOI: 10.3389/fnut.2022.978831] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2022] [Accepted: 09/05/2022] [Indexed: 11/25/2022] Open
Abstract
This work describes a method for deriving riboflavin overproducing strains of Weissella cibaria by exposing three strains (BAL3C-5, BAL3C-7, and BAL3C-22) isolated from dough to increasing concentrations of roseoflavin. By this procedure, we selected one mutant overproducing strain from each parental strain (BAL3C-5 B2, BAL3C-7 B2, and BAL3C-22 B2, respectively). Quantification of dextran and riboflavin produced by the parental and mutant strains in a defined medium lacking riboflavin and polysaccharides confirmed that riboflavin was only overproduced by the mutant strains, whereas dextran production was similar in both mutant and parental strains. The molecular basis of the riboflavin overproduction by the mutants was determined by nucleotide sequencing of their rib operons, which encode the enzymes of the riboflavin biosynthetic pathway. We detected a unique mutation in each of the overproducing strains. These mutations, which map in the sensor domain (aptamer) of a regulatory element (the so-called FMN riboswitch) present in the 5’ untranslated region of the rib operon mRNA, appear to be responsible for the riboflavin-overproducing phenotype of the BAL3C-5 B2, BAL3C-7 B2, and BAL3C-22 B2 mutant strains. Furthermore, the molecular basis of dextran production by the six W. cibaria strains has been characterized by (i) the sequencing of their dsr genes encoding dextransucrases, which synthesize dextran using sucrose as substrate, and (ii) the detection of active Dsr proteins by zymograms. Finally, the parental and mutant strains were analyzed for in situ production of riboflavin and dextran during experimental bread making. The results indicate that the mutant strains were able to produce experimental wheat breads biofortified with both riboflavin and dextran and, therefore, may be useful for the manufacture of functional commercial breads.
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Affiliation(s)
- Annel M. Hernández-Alcántara
- Departamento de Biotecnología Microbiana y de Plantas, Centro de Investigaciones Biológicas Margarita Salas, CSIC, Madrid, Spain
| | - Rosana Chiva
- Instituto de Biología Funcional y Genómica, CSIC-Universidad de Salamanca, Salamanca, Spain
| | - María Luz Mohedano
- Departamento de Biotecnología Microbiana y de Plantas, Centro de Investigaciones Biológicas Margarita Salas, CSIC, Madrid, Spain
| | - Pasquale Russo
- Department of Agriculture Food Natural Science Engineering, University of Foggia, Foggia, Italy
| | - José Ángel Ruiz-Masó
- Departamento de Biotecnología Microbiana y de Plantas, Centro de Investigaciones Biológicas Margarita Salas, CSIC, Madrid, Spain
| | - Gloria del Solar
- Departamento de Biotecnología Microbiana y de Plantas, Centro de Investigaciones Biológicas Margarita Salas, CSIC, Madrid, Spain
| | - Giuseppe Spano
- Department of Agriculture Food Natural Science Engineering, University of Foggia, Foggia, Italy
| | - Mercedes Tamame
- Instituto de Biología Funcional y Genómica, CSIC-Universidad de Salamanca, Salamanca, Spain
| | - Paloma López
- Departamento de Biotecnología Microbiana y de Plantas, Centro de Investigaciones Biológicas Margarita Salas, CSIC, Madrid, Spain,*Correspondence: Paloma López,
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Wang R, Thakur K, Feng JY, Zhu YY, Zhang F, Russo P, Spano G, Zhang JG, Wei ZJ. Functionalization of soy residue (okara) by enzymatic hydrolysis and LAB fermentation for B 2 bio-enrichment and improved in vitro digestion. Food Chem 2022; 387:132947. [PMID: 35427869 DOI: 10.1016/j.foodchem.2022.132947] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2022] [Revised: 04/06/2022] [Accepted: 04/08/2022] [Indexed: 11/18/2022]
Abstract
The utilization of major edible soy-waste (okara) remains a challenge due to its poor digestion, nutritional imbalance (lack of B-vitamins), and undesirable off-flavors. Herein, fresh okara was enzymatically hydrolyzed and then fermented using the B2-overproducing Lactiplantibacillus plantarum UFG169 strain. SEM micrographs showed the microporous and honeycombed structures on the surface of okara. The off-flavors were reduced, and the essential amino acids content was significantly increased in fermented okara. The higher β-glucosidase activity, increased aglycone isoflavones, and in situ riboflavin (B2) were associated with the enhanced antioxidant potential of the fermented okara. The in vitro digestion of okara resulted in reduced particle size, higher protein digestibility, improved aggregation, lower protein molecular chains, and increased polyphenols. Overall, our study indicated the improved nutrition and digestibility of B2 bio-enriched okara.
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Affiliation(s)
- Rui Wang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China
| | - Kiran Thakur
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China.
| | - Jing-Yu Feng
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China
| | - Yun-Yang Zhu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China
| | - Fan Zhang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China
| | - Pasquale Russo
- Department of Sciences of Agriculture, Food, and Environment, University of Foggia, via Napoli 25, 71122 Foggia, Italy
| | - Giuseppe Spano
- Department of Sciences of Agriculture, Food, and Environment, University of Foggia, via Napoli 25, 71122 Foggia, Italy
| | - Jian-Guo Zhang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China
| | - Zhao-Jun Wei
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China.
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Spano G, De Majo F, Hegenbarth JC, Tiburcy M, Zimmermann WH, De Windt LJ. m6A modification regulates early human cardiomyocyte lineage specification. Cardiovasc Res 2022. [DOI: 10.1093/cvr/cvac066.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Abstract
Funding Acknowledgements
Type of funding sources: Public grant(s) – EU funding. Main funding source(s): This project has received funding from the European Union’s Horizon 2020 research and innovation programme under the Marie Skłodowska-Curie grant agreement No. 813716.
Background
RNA modifications affect gene expression through the regulation of RNA metabolism. N6-methyladenosine (m6A) is the most abundant post-transcriptional modification that occurs in RNAs. Its dynamic expression is regulated by the "writer complex" (methyltransferases) and "erasers" (demethylases) and affects numerous biological functions, including mammalian embryonic stem cell (ESC) fate specification. However, the role of m6A in human cardiomyocyte (CM) lineage specification remains unclear.
Purpose
In this study, we aim to investigate the impact of m6A modification on early human cardiomyocyte differentiation, following the dynamic expression of m6A modification of human induced pluripotent stem cells (hiPSC) into cardiomyocytes (hiPSC-CMs).
Methods
hiPSCs were differentiated into hiPSC-CMs by mesodermal induction, followed by inhibition of WNT-signaling. We collected hiPSC derivates at different stages of the differentiation protocol: hiPSCs, hiPSC-derived cardiac mesoderm cells, hiPSC-derived cardiomyocyte progenitors (hiPSC-CPCs), and mature hiPSC-CMs. Protein levels of m6A key regulators were analyzed. To systematically profile the expression of m6A modification, we subjected hiPSC derivates to m6A immunoprecipitation combined with deep sequencing (MeRIP-seq) and RNA-seq. Enrichment analyses of gene ontology (GO) and Kyoto encyclopedia of genes and genomes (KEGG) pathway analyses were conducted to elucidate the biological significance of differentially expressed and methylated genes.
Results
m6A distribution analysis on hiPSC derivates revealed a conserved pattern on a transcriptome-wide level: methylation sites are mainly located nearby the stop coding regions. However, we observed upregulated levels of writer proteins during the transition of hiPSC-derived cardiac mesoderm cells into hiPSC-CPCs. Interestingly, the dynamic changes in writer protein levels toward hiPSC-CPC transition were accompanied by a higher number of significantly upregulated and hyper-methylated mRNA transcripts. GO and KEGG analyses indicated hyper-methylated upregulated transcripts are enriched in muscle cell differentiation, cardiac physiology and calcium and MAPK signaling pathways regulating heart contraction.
Conclusion
For the first time, our study provides evidence that m6A modification is a mediator of early human cardiomyocyte differentiation. The role of specific writer regulators and individual m6A transcripts will be further investigated.
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Affiliation(s)
- G Spano
- Faculty of Science and Engineering, Maastricht University, Department of Molecular Genetics , Maastricht , Netherlands (The)
| | - F De Majo
- Faculty of Science and Engineering, Maastricht University, Department of Molecular Genetics , Maastricht , Netherlands (The)
| | - JC Hegenbarth
- Faculty of Science and Engineering, Maastricht University, Department of Molecular Genetics , Maastricht , Netherlands (The)
| | - M Tiburcy
- Institute of Pharmacology and Toxicology, University Medical Center Göttingen , Göttingen , Germany
| | - WH Zimmermann
- Institute of Pharmacology and Toxicology, University Medical Center Göttingen , Göttingen , Germany
| | - LJ De Windt
- Faculty of Science and Engineering, Maastricht University, Department of Molecular Genetics , Maastricht , Netherlands (The)
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11
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Romano P, Siesto G, Capece A, Pietrafesa R, Lanciotti R, Patrignani F, Granchi L, Galli V, Bevilacqua A, Campaniello D, Spano G, Caridi A, Poiana M, Foschino R, Vigentini I, Blaiotta G, Corich V, Giacomini A, Cardinali G, Corte L, Toffanin A, Agnolucci M, Comitini F, Ciani M, Mannazzu I, Budroni M, Englezos V, Rantsiou K, Iacumin L, Comi G, Capozzi V, Grieco F, Tufariello M. Validation of a Standard Protocol to Assess the Fermentative and Chemical Properties of Saccharomyces cerevisiae Wine Strains. Front Microbiol 2022; 13:830277. [PMID: 35359728 PMCID: PMC8963721 DOI: 10.3389/fmicb.2022.830277] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2021] [Accepted: 01/13/2022] [Indexed: 11/13/2022] Open
Abstract
This paper reports on a common experiment performed by 17 Research Units of the Italian Group of Microbiology of Vine and Wine (GMVV), which belongs to the Scientific Society SIMTREA, with the aim to validate a protocol for the characterization of wine strains of Saccharomyces cerevisiae. For this purpose, two commercial S. cerevisiae strains (EC 1118 and AWRI796) were used to carry out inter-laboratory-scale comparative fermentations using both synthetic medium and grape musts and applying the same protocol to obtain reproducible, replicable, and statistically valid results. Ethanol yield, production of acetic acid, glycerol, higher alcohols, and other volatile compounds were assessed. Moreover, the Fourier transform infrared spectroscopy was also applied to define the metabolomic fingerprint of yeast cells from each experimental trial. Data were standardized as unit of compounds or yield per gram of sugar (glucose and fructose) consumed throughout fermentation, and analyzed through parametric and non-parametric tests, and multivariate approaches (cluster analysis, two-way joining, and principal component analysis). The results of experiments carried out by using synthetic must showed that it was possible to gain comparable results from three different laboratories by using the same strains. Then, the use of the standardized protocol on different grape musts allowed pointing out the goodness and the reproducibility of the method; it showed the main traits of the two yeast strains and allowed reducing variability amongst independent batches (biological replicates) to acceptable levels. In conclusion, the findings of this collaborative study contributed to the validation of a protocol in a specific synthetic medium and in grape must and showed how data should be treated to gain reproducible and robust results, which could allow direct comparison of the experimental data obtained during the characterization of wine yeasts carried out by different research laboratories.
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Affiliation(s)
| | | | - Angela Capece
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Potenza, Italy
| | - Rocchina Pietrafesa
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Potenza, Italy
| | - Rosalba Lanciotti
- Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, Cesena, Italy
| | - Francesca Patrignani
- Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, Cesena, Italy
| | - Lisa Granchi
- Department of Agriculture, Food, Environment and Forestry, University of Florence, Florence, Italy
| | - Viola Galli
- Department of Agriculture, Food, Environment and Forestry, University of Florence, Florence, Italy
| | - Antonio Bevilacqua
- Department of Agriculture, Food, Natural Resources and Engineering, University of Foggia, Foggia, Italy
| | - Daniela Campaniello
- Department of Agriculture, Food, Natural Resources and Engineering, University of Foggia, Foggia, Italy
| | - Giuseppe Spano
- Department of Agriculture, Food, Natural Resources and Engineering, University of Foggia, Foggia, Italy
| | - Andrea Caridi
- Department of Agriculture, Mediterranea University of Reggio Calabria, Reggio Calabria, Italy
| | - Marco Poiana
- Department of Agriculture, Mediterranea University of Reggio Calabria, Reggio Calabria, Italy
| | - Roberto Foschino
- Department of Food, Environmental and Nutritional Sciences, University of Milan, Milan, Italy
| | - Ileana Vigentini
- Department of Food, Environmental and Nutritional Sciences, University of Milan, Milan, Italy
| | - Giuseppe Blaiotta
- Department of Agricultural Sciences, Division of Grape and Wine Sciences, University of Naples Federico II, Naples, Italy
| | - Viviana Corich
- Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padua, Padua, Italy
| | - Alessio Giacomini
- Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padua, Padua, Italy
| | - Gianluigi Cardinali
- Department of Pharmaceutical Sciences, University of Perugia, Perugia, Italy
| | - Laura Corte
- Department of Pharmaceutical Sciences, University of Perugia, Perugia, Italy
| | - Annita Toffanin
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy
| | - Monica Agnolucci
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy
| | - Francesca Comitini
- Department of Life and Environmental Sciences, Polytechnic University of Marche, Ancona, Italy
| | - Maurizio Ciani
- Department of Life and Environmental Sciences, Polytechnic University of Marche, Ancona, Italy
| | - Ilaria Mannazzu
- Department of Agricultural Sciences, University of Sassari, Sassari, Italy
| | - Marilena Budroni
- Department of Agricultural Sciences, University of Sassari, Sassari, Italy
| | - Vasileios Englezos
- Department of Agricultural, Forest, and Food Science, University of Turin, Turin, Italy
| | - Kalliopi Rantsiou
- Department of Agricultural, Forest, and Food Science, University of Turin, Turin, Italy
| | - Lucilla Iacumin
- Department of Agricultural, Food, Environmental and Animal Science, University of Udine, Udine, Italy
| | - Giuseppe Comi
- Department of Agricultural, Food, Environmental and Animal Science, University of Udine, Udine, Italy
| | - Vittorio Capozzi
- Institute of Sciences of Food Production, National Research Council of Italy, c/o CS-DAT, Foggia, Italy
| | - Francesco Grieco
- Institute of Sciences of Food Production, National Research Council of Italy, Lecce, Italy
| | - Maria Tufariello
- Institute of Sciences of Food Production, National Research Council of Italy, Lecce, Italy
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12
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Milia E, Sotgiu MA, Spano G, Filigheddu E, Gallusi G, Campanella V. Recurrent aphthous stomatitis (RAS): guideline for differential diagnosis and management. Eur J Paediatr Dent 2022; 23:73-78. [PMID: 35274547 DOI: 10.23804/ejpd.2022.23.01.14] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
AIM Recurrent aphthous stomatitis (RAS) is a painful and common ulcerative form that can pose a diagnostic challenge. In fact, similar oral ulcers can appear secondary to a variety of well-defined pathological conditions. Thus, the purpose of this work was to update the current knowledge about RAS METHODS: A narrative review is presented aiming to clarify the extensive differential diagnosis of RAS and its management. CONCLUSION As a first aid in relieving the pain, topical applications of corticosteroids, antibiotics, and analgesics are highly recommended, while systemic therapy of RAS should be used in the case of multiple painful ulcerations compromising the quality of life of the patient. Also, natural anti-inflammatory substances from medicinal herbs, in the form of essential oils and extracts are promising agents in the management of RAS.
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Affiliation(s)
- E Milia
- Department of Medicine, Surgery and Experimental Sciences, University of Sassari, Sassari, Italy
| | - M A Sotgiu
- Department of Biomedical Sciences, University of Sassari, Sassari, Italy
| | - G Spano
- Dental Unit, Azienda Ospedaliera Universitaria, Sassari, Italy
| | - E Filigheddu
- Dental Unit, Azienda Ospedaliera Universitaria, Sassari, Italy
| | - G Gallusi
- Department of Clinical Sciences and Translational Medicine, University of Rome "Tor Vergata", Rome, Italy
| | - V Campanella
- Department of Clinical Sciences and Translational Medicine, University of Rome "Tor Vergata", Rome, Italy
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13
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Bigler MR, Spano G, Boscolo Berto M, Ueki Y, Otsuka T, Huber AT, Raeber L, Graeni C. Comprehensive non-invasive and invasive functional assessment of anomalous coronary arteries with anatomical high-risk features. Eur Heart J 2021. [DOI: 10.1093/eurheartj/ehab724.1839] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Abstract
Background
Anomalous aortic origin of a coronary artery (AAOCA) is a rare congenital disease associated with an increased risk of myocardial ischemia. In AAOCA, the occurrence of ischemia is based on the extent of a fixed and a dynamic component, each attributed to different anatomical high-risk features (i.e., acute take-off angle, slit-like ostium, proximal narrowing, elliptic vessel shape and intramural course). Coronary computed tomography angiography (CCTA) is the primary non-invasive imaging method to depict the presence and quantitatively assess anatomical high-risk features while invasive physiologic evaluation under maximal dobutamine-volume challenge is the gold standard to unravel the hemodynamic relevance of AAOCA.
Methods
We included all consecutive AAOCA patients with anatomical high-risk features from our prospective, open-label registry. The objective is to quantify anatomical high-risk features in the CCTA and to measure hemodynamic relevance using invasive fractional flow reserve with maximal dobutamine-volume challenge (gradually increasing dose of dobutamine max. 40 μg/kg per body weight/min, max. 3000 mL ringer lactate and max. 1mg atropine). Pathological invasive FFR was defined as FFR Dobutamine<0.80. Additionally, CCTA-data were processed to assess computational fluid dynamics (CT FFR) and intravascular ultrasound (IVUS) was used to determine minimal lumen area (MLA) during baseline and maximal stress conditions.
Results
A total of 11 patients were included between 05/19 and 11/2020. Mean age was 59±13 years (range: 40–79), 10 patients showed a right-AAOCA and one patient showed a single right coronary artery. All patients had either one (i.e., in 1 patient) or more than one anatomical-high risk features (i.e., in 10 patients). Mean invasive FFR Dobutamine was 0.88±0.07 with n=2 (18%) being pathological. Mean non-invasive CT FFR was 0.89±0.04 (FFR<0.80; n=0), mean invasive FFR Adenosine was 0.92±0.06 (FFR<0.80; n=1; 9%). There was a significant decrease in IVUS MLA between rest (7.93±2.79mm2) and under dobutamine-volume challenge (6.57±3.20mm2, p=0.008). Mean percentage of MLA reduction was 19±18%.
Conclusion
Our preliminary results provide evidence that relevant myocardial ischemia seems to be often absent in a middle-aged population with AAOCA and anatomical high-risk features. However, in a minority of cases hemodynamic relevance could be depicted, especially when stressing with dobutamine-volume challenge. The presence of a dynamic component in AAOCA is represented by the reduced minimal lumen area under stress conditions. Comprehensive diagnostic evaluation should be performed to prevent unnecessary guideline recommended open-heart surgery in a middle-aged population with AAOCA.
Funding Acknowledgement
Type of funding sources: None.
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Affiliation(s)
- M R Bigler
- Bern University Hospital, Inselspital, Bern, Switzerland
| | - G Spano
- Bern University Hospital, Inselspital, Bern, Switzerland
| | | | - Y Ueki
- Bern University Hospital, Inselspital, Bern, Switzerland
| | - T Otsuka
- Bern University Hospital, Inselspital, Bern, Switzerland
| | - A T Huber
- Bern University Hospital, Inselspital, Bern, Switzerland
| | - L Raeber
- Bern University Hospital, Inselspital, Bern, Switzerland
| | - C Graeni
- Bern University Hospital, Inselspital, Bern, Switzerland
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14
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Ripa I, Ruiz-Masó JÁ, De Simone N, Russo P, Spano G, Del Solar G. A single change in the aptamer of the Lactiplantibacillus plantarum rib operon riboswitch severely impairs its regulatory activity and leads to a vitamin B 2 - overproducing phenotype. Microb Biotechnol 2021; 15:1253-1269. [PMID: 34599851 PMCID: PMC8966005 DOI: 10.1111/1751-7915.13919] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Revised: 08/24/2021] [Accepted: 08/26/2021] [Indexed: 11/30/2022] Open
Abstract
Manufacturing of probiotics and functional foods using lactic acid bacteria (LAB) that overproduce vitamin B2 has gained growing interest due to ariboflavinosis problems affecting populations of both developing and affluent countries. Two isogenic Lactiplantibacillus plantarum strains, namely a riboflavin‐producing parental strain (UFG9) and a roseoflavin‐resistant strain (B2) that carries a mutation in the FMN‐aptamer of the potential rib operon riboswitch, were analysed for production and intra‐ and extracellular accumulation of flavins, as well as for regulation of the rib operon expression. Strain B2 accumulated in the medium one of the highest levels of riboflavin+FMN ever reported for LAB, exceeding by ~ 25 times those accumulated by UFG9. Inside the cells, concentration of FAD was similar in both strains, while that of riboflavin+FMN was ~ 8‐fold higher in B2. Mutation B2 could decrease the stability of the aptamer’s regulatory P1 helix even in the presence of the effector, thus promoting the antiterminator structure of the riboswitch ON state. Although the B2‐mutant riboswitch showed an impaired regulatory activity, it retained partial functionality being still sensitive to the effector. The extraordinary capacity of strain B2 to produce riboflavin, together with its metabolic versatility and probiotic properties, can be exploited for manufacturing multifunctional foods.
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Affiliation(s)
- Inés Ripa
- Microbial and Plant Biotechnology Department, Centro de Investigaciones Biológicas Margarita Salas, Consejo Superior de Investigaciones Científicas, Ramiro de Maeztu, 9, Madrid, Madrid, 28040, Spain
| | - José Ángel Ruiz-Masó
- Microbial and Plant Biotechnology Department, Centro de Investigaciones Biológicas Margarita Salas, Consejo Superior de Investigaciones Científicas, Ramiro de Maeztu, 9, Madrid, Madrid, 28040, Spain
| | - Nicola De Simone
- Department Agriculture Food Natural Science Engineering, University of Foggia, Foggia, Italy
| | - Pasquale Russo
- Department Agriculture Food Natural Science Engineering, University of Foggia, Foggia, Italy
| | - Giuseppe Spano
- Department Agriculture Food Natural Science Engineering, University of Foggia, Foggia, Italy
| | - Gloria Del Solar
- Microbial and Plant Biotechnology Department, Centro de Investigaciones Biológicas Margarita Salas, Consejo Superior de Investigaciones Científicas, Ramiro de Maeztu, 9, Madrid, Madrid, 28040, Spain
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15
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Bigler M, Spano G, Boscolo Berto M, Ueki Y, Otsuka T, Huber A, Räber L, Gräni C. Non-invasive And Invasive Functional Assessment Of Anomalous Coronary Arteries With Anatomical High-risk Features In A Middle-aged Population. J Cardiovasc Comput Tomogr 2021. [DOI: 10.1016/j.jcct.2021.06.185] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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16
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Spano G. Editorial: Lactic acid bacteria (probiotics), fermented milk and health. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.100938] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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17
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De Simone N, Capozzi V, de Chiara MLV, Amodio ML, Brahimi S, Colelli G, Drider D, Spano G, Russo P. Screening of Lactic Acid Bacteria for the Bio-Control of Botrytis cinerea and the Potential of Lactiplantibacillus plantarum for Eco-Friendly Preservation of Fresh-Cut Kiwifruit. Microorganisms 2021; 9:microorganisms9040773. [PMID: 33917211 PMCID: PMC8068009 DOI: 10.3390/microorganisms9040773] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2021] [Revised: 03/31/2021] [Accepted: 04/02/2021] [Indexed: 01/12/2023] Open
Abstract
Botrytis cinerea, responsible for grey mold, represents the first biological cause of fruit and vegetable spoilage phenomena in post-harvest. Kiwifruit is a climacteric fruit particularly prone to this mold infestation during storage. Lactic acid bacteria (LAB) are food-grade bacteria that can synthesize several metabolites with antimicrobial activity and are, therefore, suggested as promising and eco-friendly resources for the bio-control of molds on fruits and vegetables. In this work, we propose the screening of a collection of 300 LAB previously isolated from traditional sourdoughs for their ability to counteract in vitro the growth of Botrytis cinerea CECT 20973. Only 2% of tested LAB strains belonging to Lactiplantibacillus plantarum species, exerted a strong antagonism against B. cinerea. The cell-free supernatants were partially characterized and results clearly indicated that high levels of lactic acid contributed to the antagonistic activity. PAN01 and UFG 121 cell-free supernatants were investigated as potential bio-control agents in a preliminary in vivo assay using freshly cut kiwifruits as a food model. The application of cell-free supernatants allowed to delay the growth of B. cinerea on artificially contaminated kiwifruits until two weeks. The antagonistic activity was greatly affected by the storage temperature (25 °C and 4 °C) selected for the processed fruits, suggesting the importance to include microbial-based solution in a broader framework of hurdle technologies.
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Affiliation(s)
- Nicola De Simone
- Department of Agriculture, Food, Natural Science, Engineering, University of Foggia, Via Napoli 25, 71122 Foggia, Italy; (N.D.S.); (M.L.V.d.C.); (M.L.A.); (G.C.); (G.S.)
| | - Vittorio Capozzi
- Institute of Sciences of Food Production, National Research Council of Italy (CNR), c/o CS-DAT, Via Michele Protano, 71121 Foggia, Italy;
| | - Maria Lucia Valeria de Chiara
- Department of Agriculture, Food, Natural Science, Engineering, University of Foggia, Via Napoli 25, 71122 Foggia, Italy; (N.D.S.); (M.L.V.d.C.); (M.L.A.); (G.C.); (G.S.)
| | - Maria Luisa Amodio
- Department of Agriculture, Food, Natural Science, Engineering, University of Foggia, Via Napoli 25, 71122 Foggia, Italy; (N.D.S.); (M.L.V.d.C.); (M.L.A.); (G.C.); (G.S.)
| | - Samira Brahimi
- Laboratory of Applied Microbiology, Department of Biology, Faculty of Natural Sciences and Life, University of Oran 1 Ahmed Ben Bella, Bp1524 El M’ Naouer, Oran 31000, Algeria;
| | - Giancarlo Colelli
- Department of Agriculture, Food, Natural Science, Engineering, University of Foggia, Via Napoli 25, 71122 Foggia, Italy; (N.D.S.); (M.L.V.d.C.); (M.L.A.); (G.C.); (G.S.)
| | - Djamel Drider
- UMR Transfrontalière BioEcoAgro1158, Univ. Lille, INRAE, Univ. Liège, UPJV, YNCREA, Univ. Artois, Univ. Littoral Côte D’Opale, ICV-Institut Charles Viollette, 59000 Lille, France;
| | - Giuseppe Spano
- Department of Agriculture, Food, Natural Science, Engineering, University of Foggia, Via Napoli 25, 71122 Foggia, Italy; (N.D.S.); (M.L.V.d.C.); (M.L.A.); (G.C.); (G.S.)
| | - Pasquale Russo
- Department of Agriculture, Food, Natural Science, Engineering, University of Foggia, Via Napoli 25, 71122 Foggia, Italy; (N.D.S.); (M.L.V.d.C.); (M.L.A.); (G.C.); (G.S.)
- Correspondence:
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Roudil L, Russo P, Berbegal C, Albertin W, Spano G, Capozzi V. Non-Saccharomyces Commercial Starter Cultures: Scientific Trends, Recent Patents and Innovation in the Wine Sector. Recent Pat Food Nutr Agric 2021; 11:27-39. [PMID: 30706832 DOI: 10.2174/2212798410666190131103713] [Citation(s) in RCA: 83] [Impact Index Per Article: 27.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2018] [Revised: 12/31/2018] [Accepted: 01/01/2019] [Indexed: 11/22/2022]
Abstract
For 15 years, non-Saccharomyces starter cultures represent a new interesting segment in the dynamic field of multinationals and national companies that develop and sell microbial-based biotechnological solutions for the wine sector. Although the diversity and the properties of non- Saccharomyces species/strains have been recently fully reviewed, less attention has been deserved to the commercial starter cultures in term of scientific findings, patents, and their innovative applications. Considering the potential reservoir of biotechnological innovation, these issues represent an underestimated possible driver of coordination and harmonization of research and development activities in the field of wine microbiology. After a wide survey, we encompassed 26 different commercial yeasts starter cultures formulated in combination with at least one non-Saccharomyces strain. The most recent scientific advances have been explored delving into the oenological significance of these commercial starter cultures. Finally, we propose an examination of patent literature for the main yeasts species commercialised in non-Saccharomyces based products. We highlight the presence of asymmetries among scientific findings and the number of patents concerning non-Saccharomyces-based commercial products for oenological purposes. Further investigations on these microbial resources might open new perspectives and stimulate attractive innovations in the field of wine-making biotechnologies.
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Affiliation(s)
- Ludovic Roudil
- Department of the Sciences of Agriculture, Food and Environment, University of Foggia, via Napoli 25, 71122 Foggia, Italy.,Unite de Recherche OEnologie EA 4577, USC 1366 INRA, ENSCBP Bordeaux INP, Universite de Bordeaux, ISVV, 33140, Villenave d'Ornon, France
| | - Pasquale Russo
- Department of the Sciences of Agriculture, Food and Environment, University of Foggia, via Napoli 25, 71122 Foggia, Italy
| | - Carmen Berbegal
- Department of the Sciences of Agriculture, Food and Environment, University of Foggia, via Napoli 25, 71122 Foggia, Italy.,Enolab. Estructura de Recerca Interdisciplinar en Biotecnología i Biomedicina (ERIBioTecMed), Universitat de València, c/ Dr. Moliner 50 E46100, Burjassot-València, Spain
| | - Warren Albertin
- Unite de Recherche OEnologie EA 4577, USC 1366 INRA, ENSCBP Bordeaux INP, Universite de Bordeaux, ISVV, 33140, Villenave d'Ornon, France
| | - Giuseppe Spano
- Department of the Sciences of Agriculture, Food and Environment, University of Foggia, via Napoli 25, 71122 Foggia, Italy
| | - Vittorio Capozzi
- Department of the Sciences of Agriculture, Food and Environment, University of Foggia, via Napoli 25, 71122 Foggia, Italy
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De Simone N, Capozzi V, Amodio ML, Colelli G, Spano G, Russo P. Microbial-based Biocontrol Solutions for Fruits and Vegetables: Recent Insight, Patents, and Innovative Trends. Recent Pat Food Nutr Agric 2021; 12:3-18. [PMID: 33550980 DOI: 10.2174/2212798412666210125141117] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2020] [Revised: 11/25/2020] [Accepted: 12/29/2020] [Indexed: 05/01/2023]
Abstract
BACKGROUND Fruits and vegetables are susceptible to colonisation by undesired microflora, which, in pre- and post-harvest conditions, negatively impact the quality of these products, leading to a reduction of yield, shelf-life, and marketability. In the few last years, the use of microbial Biological Control Agents (BCAs) has assumed international relevance in order to control harmful microorganisms, as a promising alternative to chemical interventions. OBJECTIVE The purpose of this review is to discuss the microbial-based solutions applicable for the biocontrol of the main microbial spoilers, phytopathogens, and human food-borne pathogens affecting fruits and vegetables during their production and storage. RESULTS A comprehensive overview of the scientific literature investigating the effectiveness of BCA-based products available on the market is provided, as well as of the most recent patents protecting biotechnological applications in this field. Innovative trends are discussed, with a particular focus on the integration of BCAs to minimise spoilage phenomena and microbiological risks adopting combined approaches. CONCLUSION This study underlines the growing interest about biocontrol strategies to counteract the growth of spoilage and/or pathogenic microorganisms indicating that in the next years a considerable increase of commercial products and patents will be developed worldwide to exploit innovative biotechnological solutions in the sector.
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Affiliation(s)
- Nicola De Simone
- Department of Agriculture, Food, Natural Resources and Engineering, University of Foggia, Via Napoli 25, Foggia 71122, Italy
| | - Vittorio Capozzi
- Institute of Sciences of Food Production, National Research Council of Italy (CNR), C/O CS-DAT, Via Michele Protano, Foggia 71121, Italy
| | - Maria Luisa Amodio
- Department of Agriculture, Food, Natural Resources and Engineering, University of Foggia, Via Napoli 25, Foggia 71122, Italy
| | - Giancarlo Colelli
- Department of Agriculture, Food, Natural Resources and Engineering, University of Foggia, Via Napoli 25, Foggia 71122, Italy
| | - Giuseppe Spano
- Department of Agriculture, Food, Natural Resources and Engineering, University of Foggia, Via Napoli 25, Foggia 71122, Italy
| | - Pasquale Russo
- Department of Agriculture, Food, Natural Resources and Engineering, University of Foggia, Via Napoli 25, Foggia 71122, Italy
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Longo A, Russo P, Capozzi V, Spano G, Fiocco D. Knock out of sHSP genes determines some modifications in the probiotic attitude of Lactiplantibacillus plantarum. Biotechnol Lett 2020; 43:645-654. [PMID: 33156458 PMCID: PMC7872990 DOI: 10.1007/s10529-020-03041-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2020] [Accepted: 10/27/2020] [Indexed: 01/18/2023]
Abstract
OBJECTIVE We investigated whether the knock out of small heat shock protein (sHSP) genes (hsp1, hsp2 and hsp3) impact on probiotic features of Lactiplantibacillus plantarum WCFS1, aiming to find specific microbial effectors involved in microbe-host interplay. RESULTS The probiotic properties of L. plantarum WCFS1 wild type, hsp1, hsp2 and hsp3 mutant clones were evaluated and compared through in vitro trials. Oro-gastro-intestinal assays pointed to significantly lower survival for hsp1 and hsp2 mutants under stomach-like conditions, and for hsp3 mutant under intestinal stress. Adhesion to human enterocyte-like cells was similar for all clones, though the hsp2 mutant exhibited higher adhesiveness. L. plantarum cells attenuated the transcriptional induction of pro-inflammatory cytokines on lipopolysaccharide-treated human macrophages, with some exception for the hsp1 mutant. Intriguingly, this clone also induced a higher IL10/IL12 ratio, which is assumed to indicate the anti-inflammatory potential of probiotics. CONCLUSIONS sHSP genes deletion determined some differences in gut stress resistance, cellular adhesion and immuno-modulation, also implying effects on in vivo interaction with the host. HSP1 might contribute to immunomodulatory mechanisms, though additional experiments are necessary to test this feature.
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Affiliation(s)
- Angela Longo
- SAFE Department, University of Foggia, Via Napoli 25, 71122, Foggia, Italy
| | - Pasquale Russo
- SAFE Department, University of Foggia, Via Napoli 25, 71122, Foggia, Italy
| | - Vittorio Capozzi
- Institute of Sciences of Food Production, National Research Council (CNR) of Italy, c/o CS-DAT, Via Michele Protano, 71121, Foggia, Italy
| | - Giuseppe Spano
- SAFE Department, University of Foggia, Via Napoli 25, 71122, Foggia, Italy
| | - Daniela Fiocco
- Department of Clinical and Experimental Medicine, Universiy of Foggia, Viale Pinto 1, 71122, Foggia, Italy.
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21
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De Simone N, Pace B, Grieco F, Chimienti M, Tyibilika V, Santoro V, Capozzi V, Colelli G, Spano G, Russo P. Botrytis cinerea and Table Grapes: A Review of the Main Physical, Chemical, and Bio-Based Control Treatments in Post-Harvest. Foods 2020; 9:foods9091138. [PMID: 32824971 PMCID: PMC7555317 DOI: 10.3390/foods9091138] [Citation(s) in RCA: 57] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2020] [Revised: 08/08/2020] [Accepted: 08/11/2020] [Indexed: 12/26/2022] Open
Abstract
Consumers highly appreciate table grapes for their pleasant sensory attributes and as good sources of nutritional and functional compounds. This explains the rising market and global interest in this product. Along with other fruits and vegetables, table grapes are considerably perishable post-harvest due to the growth of undesired microorganisms. Among the microbial spoilers, Botrytis cinerea represents a model organism because of its degrading potential and the huge economic losses caused by its infection. The present review provides an overview of the recent primary physical, chemical, and biological control treatments adopted against the development of B. cinerea in table grapes to extend shelf life. These treatments preserve product quality and safety. This article also focuses on the compliance of different approaches with organic and sustainable production processes. Tailored approaches include those that rely on controlled atmosphere and the application of edible coating and packaging, as well as microbial-based activities. These strategies, applied alone or in combination, are among the most promising solutions in order to prolong table grape quality during cold storage. In general, the innovative design of applications dealing with hurdle technologies holds great promise for future improvements.
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Affiliation(s)
- Nicola De Simone
- Department of the Sciences of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122 Foggia, Italy; (N.D.S.); (G.C.); (G.S.); (P.R.)
| | - Bernardo Pace
- Institute of Sciences of Food Production, National Research Council of Italy (CNR), c/o CS-DAT, Via Michele Protano, 71121 Foggia, Italy;
| | - Francesco Grieco
- Institute of Sciences of Food Production, National Research Council of Italy (CNR), Via Prov.le Lecce-Monteroni, 73100 Lecce, Italy;
| | | | | | - Vincenzo Santoro
- A.B.A. Mediterranea s.c.a.r.l., Via Parini, 1, 74013 Ginosa, Italy;
| | - Vittorio Capozzi
- Institute of Sciences of Food Production, National Research Council of Italy (CNR), c/o CS-DAT, Via Michele Protano, 71121 Foggia, Italy;
- Correspondence: ; Tel.: +39-0881-630201
| | - Giancarlo Colelli
- Department of the Sciences of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122 Foggia, Italy; (N.D.S.); (G.C.); (G.S.); (P.R.)
| | - Giuseppe Spano
- Department of the Sciences of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122 Foggia, Italy; (N.D.S.); (G.C.); (G.S.); (P.R.)
| | - Pasquale Russo
- Department of the Sciences of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122 Foggia, Italy; (N.D.S.); (G.C.); (G.S.); (P.R.)
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22
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Tufariello M, Capozzi V, Spano G, Cantele G, Venerito P, Mita G, Grieco F. Effect of Co-Inoculation of Candida zemplinina, Saccharomyces cerevisiae and Lactobacillus plantarum for the Industrial Production of Negroamaro Wine in Apulia (Southern Italy). Microorganisms 2020; 8:E726. [PMID: 32414096 PMCID: PMC7285497 DOI: 10.3390/microorganisms8050726] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2020] [Revised: 05/01/2020] [Accepted: 05/08/2020] [Indexed: 01/11/2023] Open
Abstract
The employment of multi-species starter cultures has growing importance in modern winemaking for improving the complexity and wine attributes. The assessment of compatibility for selected species/strains at the industrial-scale is crucial to assure the quality and the safety associated with fermentations. An aspect particularly relevant when the species belong to non-Saccharomyces, Saccharomyces spp. and malolactic bacteria, three categories with different biological characteristics and oenological significance. To the best of our knowledge, the present report is the first study regarding the utilization of a combined starter culture composed of three strains of non-Saccharomyces, Saccharomyces cerevisiae and Lactobacillus plantarum for production of wine at the industrial scale. More in-depth, this work investigated the oenological potential of the autochthonous characterized strains from the Apulian region (Southern Italy), Candida zemplinina (syn. Starmerella bacillaris) 35NC1, S. cerevisiae (NP103), and L. plantarum (LP44), in co-inoculation following a complete scale-up scheme. Microbial dynamics, fermentative profiles and production of volatile secondary compounds were assessed in lab-scale micro-vinification tests and then the performances of the mixed starter formulation were further evaluated by pilot-scale wine production. The above results were finally validated by performing an industrial-scale vinification on 100HL of Negroamaro cultivar grape must. The multi-starter formulation was able to rule the different stages of the fermentation processes effectively, and the different microbial combinations enhanced the organoleptic wine features to different extents. The findings indicated that the simultaneous inoculation of the three species affect the quality and quantity of several volatile compounds, confirming that the complexity of the wine can reflect the complexity of the starter cultures. Moreover, the results underlined that the same mixed culture could differently influence wine quality when tested at the lab-, pilot- and industrial-scale. Finally, we highlighted the significance of employment non-Saccharomyces and L. plantarum, together with S. cerevisiae, autochthonous strains in the design of custom-made starter culture formulation for typical regional wine production with pronounced unique quality.
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Affiliation(s)
- Maria Tufariello
- Institute of Sciences of Food Production, National Research Council, 73100 Lecce, Italy;
| | - Vittorio Capozzi
- Institute of Sciences of Food Production, National Research Council, c/o CS-DAT, Via Michele Protano, 71121 Foggia, Italy;
| | - Giuseppe Spano
- Department of the Sciences of Agriculture, Food and Environment, University of Foggia, 71121 Foggia, Italy;
| | | | - Pasquale Venerito
- Center for Research, Experimentation and Training in Agriculture “Basile Caramia”, 70010 Locorotondo, Italy;
| | - Giovanni Mita
- Institute of Sciences of Food Production, National Research Council, 73100 Lecce, Italy;
| | - Francesco Grieco
- Institute of Sciences of Food Production, National Research Council, 73100 Lecce, Italy;
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23
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Zhu YY, Thakur K, Feng JY, Cai JS, Zhang JG, Hu F, Russo P, Spano G, Wei ZJ. Riboflavin-overproducing lactobacilli for the enrichment of fermented soymilk: insights into improved nutritional and functional attributes. Appl Microbiol Biotechnol 2020; 104:5759-5772. [DOI: 10.1007/s00253-020-10649-1] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2020] [Revised: 04/13/2020] [Accepted: 04/26/2020] [Indexed: 01/08/2023]
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24
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Russo P, Englezos V, Capozzi V, Pollon M, Río Segade S, Rantsiou K, Spano G, Cocolin L. Effect of mixed fermentations with Starmerella bacillaris and Saccharomyces cerevisiae on management of malolactic fermentation. Food Res Int 2020; 134:109246. [PMID: 32517918 DOI: 10.1016/j.foodres.2020.109246] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2020] [Revised: 04/13/2020] [Accepted: 04/13/2020] [Indexed: 01/31/2023]
Abstract
This work aims to improve the management of the malolactic fermentation (MLF) in red wines by elucidating the interactions between Starmerella bacillaris and Saccharomyces cerevisiae in mixed fermentations and malolactic bacteria. Two Starm. bacillaris strains were individually used in mixed fermentations with a commercial S. cerevisiae. MLF was performed using two autochthonous Lactobacillus plantarum and one commercial Oenococcus oeni inoculated following a simultaneous (together with S. cerevisiae) or sequential (at the end of alcoholic fermentation) approach. The impact of yeast inoculation on the progress of MLF was investigated by monitoring the viable microbial populations and the evolution of the main oenological parameters, as well as the volatile organic composition of the wines obtained in mixed and pure micro-scale winemaking trials. Our results indicated that MLF was stimulated, inhibited, or unaffected in mixed fermentations depending on the strains and on the regime of inoculation. O. oeni was able to perform MLF under all experimental conditions, and it showed a minimal impact on the volatile organic compounds of the wine. L. plantarum was unable to perform MLF in sequential inoculation assays, and strain-depending interactions with Starm. bacillaris were indicated as factor affecting the outcome of MLF. Moreover, uncompleted MLF were related to a lower aromatic complexity of the wines. Our evidences indicate that tailored studies are needed to define the appropriate management of non-Saccharomyces and malolactic starter cultures in order to optimize some technological parameters (i.e. reduction of vinification time) and to improve qualitative features (i.e. primary and secondary metabolites production) of red wines.
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Affiliation(s)
- Pasquale Russo
- Department of the Sciences of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122 Foggia, Italy
| | - Vasileios Englezos
- Department of Agricultural, Forest and Food Sciences, University of Torino, Largo Paolo Braccini 2, 10095 Grugliasco, Italy
| | - Vittorio Capozzi
- Institute of Sciences of Food Production, National Research Council (CNR), c/o CS-DAT, Via Michele Protano, 71121 Foggia, Italy
| | - Matteo Pollon
- Department of Agricultural, Forest and Food Sciences, University of Torino, Largo Paolo Braccini 2, 10095 Grugliasco, Italy
| | - Susana Río Segade
- Department of Agricultural, Forest and Food Sciences, University of Torino, Largo Paolo Braccini 2, 10095 Grugliasco, Italy
| | - Kalliopi Rantsiou
- Department of Agricultural, Forest and Food Sciences, University of Torino, Largo Paolo Braccini 2, 10095 Grugliasco, Italy
| | - Giuseppe Spano
- Department of the Sciences of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122 Foggia, Italy
| | - Luca Cocolin
- Department of Agricultural, Forest and Food Sciences, University of Torino, Largo Paolo Braccini 2, 10095 Grugliasco, Italy.
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25
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Naghmouchi K, Belguesmia Y, Bendali F, Spano G, Seal BS, Drider D. Lactobacillus fermentum: a bacterial species with potential for food preservation and biomedical applications. Crit Rev Food Sci Nutr 2019; 60:3387-3399. [PMID: 31729242 DOI: 10.1080/10408398.2019.1688250] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Lactic acid-producing bacteria are the most commonly used probiotics that play an important role in protecting the host against harmful microorganisms, strengthening the host immune system, improving feed digestibility, and reducing metabolic disorders. Lactobacillus fermentum (Lb. fermentum) is a Gram-positive bacterium belonging to Lactobacillus genus, and many reportedly to enhance the immunologic response as well as prevent community-acquired gastrointestinal and upper respiratory infections. Additionally, Lb. fermentum strains produce diverse and potent antimicrobial peptides, which can be applied as food preservative agents or as alternatives to antibiotics. Further functions attributed to probiotic Lb. fermentum strains are their abilities to decrease the level of blood stream cholesterol (as cholesterol-lowering agents) and to potentially help prevent alcoholic liver disease and colorectal cancer among humans. Finally, Lb. fermentum is a key microorganism in sourdough technology, contributing to flavor, texture, or health-promoting dough ingredients, and has recently been used to develop new foods stuffs such as fortified and functional foods with beneficial attributes for human health. Development of such new foodstuffs are currently taking important proportions of the food industry market. Furthermore, an increasing awareness of the consumers prompts the food-makers to implement alternative environmental friendly solutions in the production processes and/or suitable biological alternative to limit the use of antibiotics in feed and food. Here, we give an account on the application of Lb. fermentum strains in the biomedical and food preservation fields, with a focus on probiotic features such as bacteriocin production. We also summarize the use of Lb. fermentum as cell factories with the aim to improve the efficacy and health value of functional food.
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Affiliation(s)
- Karim Naghmouchi
- Department of Pharmaceutical Chemistry, College of Clinical Pharmacy, Al Baha University, Saudi Arabia.,Faculté des Sciences de Tunis, Université de Tunis El Manar, LR01ES05 Biochimie et Biotechnologie, Tunis, Tunisie
| | - Yanath Belguesmia
- Université Lille, INRA, ISA, Université d'Artois, Université Littoral Côte d'Opale, EA 7394-ICV Institut Charles Viollette, Lille, France
| | - Farida Bendali
- Laboratoire de Microbiologie Appliquée, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, Bejaia, Algeria
| | - Giuseppe Spano
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, Università di Foggia, Foggia, Italy
| | - Bruce S Seal
- Biology Program, Oregon State University Cascades, Bend, Oregon, USA
| | - Djamel Drider
- Université Lille, INRA, ISA, Université d'Artois, Université Littoral Côte d'Opale, EA 7394-ICV Institut Charles Viollette, Lille, France
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26
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Berbegal C, Borruso L, Fragasso M, Tufariello M, Russo P, Brusetti L, Spano G, Capozzi V. A Metagenomic-Based Approach for the Characterization of Bacterial Diversity Associated with Spontaneous Malolactic Fermentations in Wine. Int J Mol Sci 2019; 20:ijms20163980. [PMID: 31443334 PMCID: PMC6721008 DOI: 10.3390/ijms20163980] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2019] [Revised: 08/13/2019] [Accepted: 08/13/2019] [Indexed: 01/13/2023] Open
Abstract
This study reports the first application of a next generation sequencing (NGS) analysis. The analysis was designed to monitor the effect of the management of microbial resources associated with alcoholic fermentation on spontaneous malolactic consortium. Together with the analysis of 16S rRNA genes from the metagenome, we monitored the principal parameters linked to MLF (e.g., malic and lactic acid concentration, pH). We encompass seven dissimilar concrete practices to manage microorganisms associated with alcoholic fermentation: Un-inoculated must (UM), pied-de-cuve (PdC), Saccharomyces cerevisiae (SC), S. cerevisiae and Torulaspora delbrueckii co-inoculated and sequentially inoculated, as well as S. cerevisiae and Metschnikowia pulcherrima co-inoculated and sequentially inoculated. Surprisingly, each experimental modes led to different taxonomic composition of the bacterial communities of the malolactic consortia, in terms of prokaryotic phyla and genera. Our findings indicated that, uncontrolled AF (UM, PdC) led to heterogeneous consortia associated with MLF (with a relevant presence of the genera Acetobacter and Gluconobacter), when compared with controlled AF (SC) (showing a clear dominance of the genus Oenococcus). Effectively, the SC trial malic acid was completely degraded in about two weeks after the end of AF, while, on the contrary, malic acid decarboxylation remained uncomplete after 7 weeks in the case of UM and PdC. In addition, for the first time, we demonstrated that both (i) the inoculation of different non-Saccharomyces (T. delbrueckii and M. pulcherrima) and, (ii) the inoculation time of the non-Saccharomyces with respect to S. cerevisiae resources (co-inoculated and sequentially inoculated) influence the composition of the connected MLF consortia, modulating MLF performance. Finally, we demonstrated the first findings of delayed and inhibited MLF when M. pulcherrima, and T. delbrueckii were inoculated, respectively. In addition, as a further control test, we also assessed the effect of the inoculation with Oenococcus oeni and Lactobacillus plantarum at the end of alcoholic fermentation, as MLF starter cultures. Our study suggests the potential interest in the application of NGS analysis, to monitor the effect of alcoholic fermentation on the spontaneous malolactic consortium, in relation to wine.
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Affiliation(s)
- Carmen Berbegal
- Department of Agriculture, Food and Environment Sciences, University of Foggia, Via Napoli 25, 71122 Foggia, Italy
- EnolabERI BioTecMed, Universitat de València, 46100 Valencia, Spain
| | - Luigimaria Borruso
- Faculty of Science and Technology, Free University of Bozen-Bolzano, 39100 Bozen-Bolzano, Italy
| | - Mariagiovanna Fragasso
- Department of Agriculture, Food and Environment Sciences, University of Foggia, Via Napoli 25, 71122 Foggia, Italy
| | - Maria Tufariello
- Istituto di Scienze delle Produzioni Alimentari, Consiglio Nazionale delle Ricerche, Unità Operativa di Supporto di Lecce, 73100 Lecce, Italy
| | - Pasquale Russo
- Department of Agriculture, Food and Environment Sciences, University of Foggia, Via Napoli 25, 71122 Foggia, Italy
| | - Lorenzo Brusetti
- Faculty of Science and Technology, Free University of Bozen-Bolzano, 39100 Bozen-Bolzano, Italy
| | - Giuseppe Spano
- Department of Agriculture, Food and Environment Sciences, University of Foggia, Via Napoli 25, 71122 Foggia, Italy
| | - Vittorio Capozzi
- Department of Agriculture, Food and Environment Sciences, University of Foggia, Via Napoli 25, 71122 Foggia, Italy.
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Mohedano ML, Hernández-Recio S, Yépez A, Requena T, Martínez-Cuesta MC, Peláez C, Russo P, LeBlanc JG, Spano G, Aznar R, López P. Real-Time Detection of Riboflavin Production by Lactobacillus plantarum Strains and Tracking of Their Gastrointestinal Survival and Functionality in vitro and in vivo Using mCherry Labeling. Front Microbiol 2019; 10:1748. [PMID: 31417534 PMCID: PMC6684964 DOI: 10.3389/fmicb.2019.01748] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2019] [Accepted: 07/15/2019] [Indexed: 01/12/2023] Open
Abstract
Some strains of lactic acid bacteria (LAB) produce riboflavin, a water-soluble vitamin of the B complex, essential for human beings. Here, we have evaluated riboflavin (B2 vitamin) production by five Lactobacillus plantarum strains isolated from chicha, a traditional maize-based fermented alcoholic beverage from north-western Argentina and their isogenic riboflavin-overproducing derivatives previously selected using roseoflavin. A direct fluorescence spectroscopic detection method to quantify riboflavin production in bacterial culture supernatants has been tested. Comparison of the efficiency for riboflavin fluorescence quantification with and without prior HPLC fractionation showed that the developed method is a rapid and easy test for selection of B2 vitamin-producing strains. In addition, it can be used for quantitative detection of the vitamin production in real time during bacterial growth. On the basis of this and previous analyses, the L. plantarum M5MA1-B2 riboflavin overproducer was selected for in vitro and in vivo studies after being fluorescently labeled by transfer of the pRCR12 plasmid, which encodes the mCherry protein. The labeling did not affect negatively the growth, the riboflavin production nor the adhesion of the strain to Caco-2 cells. Thus, L. plantarum M5MA1-B2[pRCR12] was evaluated for its survival under digestive tract stresses in the presence of microbiota in the dynamic multistage BFBL gut model and in a murine model. After exposure to both models, M5MA1-B2[pRCR12] could be recovered and detected by the pink color of the colonies. The results indicated a satisfactory resistance of the strain to gastric and intestinal stress conditions but a low colonization capability observed both in vitro and in vivo. Overall, L. plantarum M5MA1-B2 could be proposed as a probiotic strain for the development of functional foods.
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Affiliation(s)
- Mari Luz Mohedano
- Department of Microorganisms and Plant Biotechnology, Biological Research Center (CIB-CSIC), Madrid, Spain
| | - Sara Hernández-Recio
- Department of Microorganisms and Plant Biotechnology, Biological Research Center (CIB-CSIC), Madrid, Spain
| | - Alba Yépez
- Department of Microbiology and Ecology, University of Valencia, Valencia, Spain
| | - Teresa Requena
- Department of Biotechnology and Food Microbiology, Institute of Food Science Research (CIAL-CSIC), Madrid, Spain
| | - M. Carmen Martínez-Cuesta
- Department of Biotechnology and Food Microbiology, Institute of Food Science Research (CIAL-CSIC), Madrid, Spain
| | - Carmen Peláez
- Department of Biotechnology and Food Microbiology, Institute of Food Science Research (CIAL-CSIC), Madrid, Spain
| | - Pasquale Russo
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
| | - Jean Guy LeBlanc
- Reference Centre for Lactobacilli (CERELA-CONICET), San Miguel de Tucumán, Argentina
| | - Giuseppe Spano
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
| | - Rosa Aznar
- Department of Microbiology and Ecology, University of Valencia, Valencia, Spain
- Department of Preservation and Food Safety Technologies, Institute of Agrochemistry and Food Technology (IATA-CSIC), Paterna, Spain
| | - Paloma López
- Department of Microorganisms and Plant Biotechnology, Biological Research Center (CIB-CSIC), Madrid, Spain
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28
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Arena MP, Capozzi V, Longo A, Russo P, Weidmann S, Rieu A, Guzzo J, Spano G, Fiocco D. The Phenotypic Analysis of Lactobacillus plantarum shsp Mutants Reveals a Potential Role for hsp1 in Cryotolerance. Front Microbiol 2019; 10:838. [PMID: 31114549 PMCID: PMC6503756 DOI: 10.3389/fmicb.2019.00838] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2019] [Accepted: 04/01/2019] [Indexed: 11/23/2022] Open
Abstract
Small heat shock proteins (sHSPs) are ubiquitous, low molecular weight (MW) proteins that share a conserved alpha-crystallin domain. sHSPs oligomers exhibit chaperon-like activities by interacting with unfolded substrates, thereby preventing their aggregation and precipitation. Unlike most lactobacilli, which have single shsp genes, three different sHSP-encoding genes, i.e., hsp1, hsp2, and hsp3, were previously identified in the probiotic Lactobacillus plantarum WCFS1. Early studies, including the characterization of the knock out (KO) mutant for hsp2, indicated a different organization and transcriptional regulation of these genes and suggested that the three L. plantarum sHSPs might accomplish different tasks in stress response. To unravel the role of sHSPs, KO mutants of hsp1 and hsp3 were generated using a Cre-lox based system. Mutation of either genes resulted in impaired growth capacity under normal conditions, heat-stress and stresses typically found during host interactions and food technological process. However, survival to heat shock and the level of thermal stabilization of cytoplasmic proteins were similar between mutants and parental strain. Transcriptional analysis revealed that in the mutant genetic backgrounds there is an upregulated basal expression of the un-mutated mate hsps and other stress-related genes, which may compensate for the loss of HSP function, hence possibly accounting for the lack of a remarkable susceptibility to heat challenge. HSP3 seemed relevant for the induction of thermotolerance, while HSP1 was required for improved cryotolerance. Cell surface properties and plasma membrane fluidity were investigated to ascertain the possible membrane association of sHSP. Intriguingly, the loss of hsp1 was associated to a lower level of maximal membrane fluidity upon heat stress. A role for HSP1 in controlling and improving membrane fluidity is suggested which may pertains its cryoprotective function.
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Affiliation(s)
- Mattia Pia Arena
- Department of Agriculture, Food and Environment Sciences, University of Foggia, Foggia, Italy
| | - Vittorio Capozzi
- Department of Agriculture, Food and Environment Sciences, University of Foggia, Foggia, Italy
| | - Angela Longo
- Department of Agriculture, Food and Environment Sciences, University of Foggia, Foggia, Italy
| | - Pasquale Russo
- Department of Agriculture, Food and Environment Sciences, University of Foggia, Foggia, Italy
| | - Stephanie Weidmann
- Univ. Bourgogne Franche-comté, AgroSup Dijon, PAM UMR A 02.102, Dijon, France
| | - Aurélie Rieu
- Univ. Bourgogne Franche-comté, AgroSup Dijon, PAM UMR A 02.102, Dijon, France
| | - Jean Guzzo
- Univ. Bourgogne Franche-comté, AgroSup Dijon, PAM UMR A 02.102, Dijon, France
| | - Giuseppe Spano
- Department of Agriculture, Food and Environment Sciences, University of Foggia, Foggia, Italy
| | - Daniela Fiocco
- Department of Clinical and Experimental Medicine, University of Foggia, Foggia, Italy
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Affiliation(s)
- Daniela Fiocco
- Department of Clinical and Experimental Medicine, University of Foggia, Foggia, Italy
| | - Angela Longo
- Department of Agriculture Food and Environment Sciences, University of Foggia, Foggia, Italy
| | - Mattia Pia Arena
- Department of Agriculture Food and Environment Sciences, University of Foggia, Foggia, Italy
| | - Pasquale Russo
- Department of Agriculture Food and Environment Sciences, University of Foggia, Foggia, Italy
| | - Giuseppe Spano
- Department of Agriculture Food and Environment Sciences, University of Foggia, Foggia, Italy
| | - Vittorio Capozzi
- Department of Agriculture Food and Environment Sciences, University of Foggia, Foggia, Italy
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Tufariello M, Maiorano G, Rampino P, Spano G, Grieco F, Perrotta C, Capozzi V, Grieco F. Selection of an autochthonous yeast starter culture for industrial production of Primitivo “Gioia del Colle” PDO/DOC in Apulia (Southern Italy). Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.09.067] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Arena MP, Capozzi V, Russo P, Drider D, Spano G, Fiocco D. Correction to: Immunobiosis and probiosis: antimicrobial activity of lactic acid bacteria with a focus on their antiviral and antifungal properties. Appl Microbiol Biotechnol 2018; 102:9871. [DOI: 10.1007/s00253-018-9441-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Yépez A, Russo P, Spano G, Khomenko I, Biasioli F, Capozzi V, Aznar R. In situ riboflavin fortification of different kefir-like cereal-based beverages using selected Andean LAB strains. Food Microbiol 2018; 77:61-68. [PMID: 30297057 DOI: 10.1016/j.fm.2018.08.008] [Citation(s) in RCA: 51] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2018] [Revised: 07/19/2018] [Accepted: 08/18/2018] [Indexed: 02/07/2023]
Abstract
Cereal-based functional beverages represent social, economic, and environmental sustainable opportunities to cope with emerging trends in food consumption and global nutrition. Here we report, for the first time, the polyphasic characterization of three cereal-based kefir-like riboflavin-enriched beverages, obtained from oat, maize and barley flours, and their comparison with classical milk-based kefir. The four matrices were successfully fermented with commercial starters: i) milk-kefir and ii) water-kefir, proving the potential of cereal ingredients in the formulation of dairy-like fermented beverages with milk-kefir starter behavior better in these matrices. In the light of their potentiality, seven riboflavin-producing Andean Lactic Acid Bacteria (LAB) were tested for tolerance to food stresses commonly encountered during food fermentation. Moreover, the LAB strains investigated were screened for spontaneous riboflavin overproducing derivatives. Lactobacillus plantarum M5MA1-B2 with outstanding response to stress, was selected to improve riboflavin content in an in situ fortification approach. The combination of L. plantarum M5MA1-B2 riboflavin overproducing strain with milk kefir starter in oat, lead to cover, for one serving of 100 g, 11.4% of Recommended Dietary Allowance (RDA). Besides, addition of L. plantarum M5MA1-B2 improved performance of water kefir in oat and maize matrices. Proton Transfer Reaction Time-of-Flight Mass Spectrometry (PTR-ToF-MS) analysis provided the on-line Volatile Organic Compounds profiles supporting the best combination of starter, LAB and cereal matrix for novel functional foods development.
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Affiliation(s)
- Alba Yépez
- Department of Microbiology and Ecology, University of Valencia. Av. Dr. Moliner 50, 46100, Burjassot, Valencia, Spain
| | - Pasquale Russo
- Department of Science of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, Foggia, 71122, Italy
| | - Giuseppe Spano
- Department of Science of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, Foggia, 71122, Italy
| | - Iuliia Khomenko
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010, San Michele All' Adige (TN), Italy
| | - Franco Biasioli
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010, San Michele All' Adige (TN), Italy
| | - Vittorio Capozzi
- Department of Science of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, Foggia, 71122, Italy
| | - Rosa Aznar
- Department of Microbiology and Ecology, University of Valencia. Av. Dr. Moliner 50, 46100, Burjassot, Valencia, Spain; Department of Preservation and Food Safety Technologies. Institut of Agrochemistry and Food Technology (IATA-CSIC). Calle Agustín Escardino 7, 46980, Paterna, Valencia, Spain; Spanish Type Culture Collection (CECT). University of Valencia. Calle Agustín Escardino 9, 46980, Paterna, Valencia, Spain.
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Garofalo C, Berbegal C, Grieco F, Tufariello M, Spano G, Capozzi V. Selection of indigenous yeast strains for the production of sparkling wines from native Apulian grape varieties. Int J Food Microbiol 2018; 285:7-17. [PMID: 30007201 DOI: 10.1016/j.ijfoodmicro.2018.07.004] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2018] [Revised: 07/02/2018] [Accepted: 07/03/2018] [Indexed: 01/27/2023]
Abstract
We report the first polyphasic characterization of native Saccharomyces cerevisiae in order to select candidate strains for the design of starter cultures tailored for Apulian sparkling wines obtained from local grape variety. In addition, it is the first survey in our region that propose the selection of autochthonous starter cultures for sparkling wine i) including a preliminary tailored genotypic and technological screening, and ii) monitoring analytical contribution during secondary fermentation in terms of volatile compounds (VOCs). Furthermore, we exploit the potential contribute of autochthonous cultures throughout the productive chain, including the possible improvement of base wine. One representative strain from each cluster was characterized i) for tolerance to abiotic and biotic stressors peculiar of sparkling wine fermentation, ii) for the performances in base wine production, and iii) for the aptitudes to promote in-bottle secondary fermentation in white and rosé sparkling wines, both obtained from Apulian grape varieties. Genetic characterization led to group 164 S. cerevisiae in 16 genetic clusters based on interdelta profiles. Stress tolerance assays shown a certain correlation with fermentative attitude. Our evidences demonstrated a different fermentative behavior and release of VOCs of the different strains in association with primary and secondary fermentations and as function of wine and rosé sparkling wine. Furthermore, performances in white/rosé sparkling wines have been found to be strain-dependent characters. Overall, we propose different strains as biotechnological resources suitable to improve the quality of regional sparkling wines and to provide a driver of innovation/segmentation in the market.
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Affiliation(s)
- Carmela Garofalo
- Department of Sciences of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122 Foggia, Italy
| | - Carmen Berbegal
- Department of Sciences of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122 Foggia, Italy; Enolab. Estructura de Recerca Interdisciplinar en Biotecnología i Biomedicina (ERIBioTecMed), Universitat de València, c/ Dr. Moliner 50 E46100, Burjassot-València, Spain
| | - Francesco Grieco
- Istituto di Scienze delle Produzioni Alimentari, Consiglio Nazionale delle Ricerche, Unità di Lecce, Via Prov. Lecce-Monteroni, 73100 Lecce, Italy
| | - Maria Tufariello
- Istituto di Scienze delle Produzioni Alimentari, Consiglio Nazionale delle Ricerche, Unità di Lecce, Via Prov. Lecce-Monteroni, 73100 Lecce, Italy
| | - Giuseppe Spano
- Department of Sciences of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122 Foggia, Italy.
| | - Vittorio Capozzi
- Department of Sciences of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122 Foggia, Italy.
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Arena MP, Elmastour F, Sane F, Drider D, Fiocco D, Spano G, Hober D. Inhibition of coxsackievirus B4 by Lactobacillus plantarum. Microbiol Res 2018; 210:59-64. [DOI: 10.1016/j.micres.2018.03.008] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2017] [Revised: 03/05/2018] [Accepted: 03/17/2018] [Indexed: 01/14/2023]
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Cimaglia F, Tristezza M, Saccomanno A, Rampino P, Perrotta C, Capozzi V, Spano G, Chiesa M, Mita G, Grieco F. An innovative oligonucleotide microarray to detect spoilage microorganisms in wine. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.12.023] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Arena MP, Russo P, Spano G, Capozzi V, Fiocco D. Exopolysaccharides Produced by Lactic Acid Bacteria and Their Role in the Food Industry. Microb Cell Fact 2018. [DOI: 10.1201/b22219-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
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Gheziel C, Russo P, Arena MP, Spano G, Ouzari HI, Kheroua O, Saidi D, Fiocco D, Kaddouri H, Capozzi V. Evaluating the Probiotic Potential of Lactobacillus plantarum Strains from Algerian Infant Feces: Towards the Design of Probiotic Starter Cultures Tailored for Developing Countries. Probiotics Antimicrob Proteins 2018; 11:113-123. [DOI: 10.1007/s12602-018-9396-9] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Russo P, Fares C, Longo A, Spano G, Capozzi V. Lactobacillus plantarum with Broad Antifungal Activity as a Protective Starter Culture for Bread Production. Foods 2017; 6:foods6120110. [PMID: 29232917 PMCID: PMC5742778 DOI: 10.3390/foods6120110] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2017] [Revised: 11/27/2017] [Accepted: 12/04/2017] [Indexed: 01/19/2023] Open
Abstract
Bread is a staple food consumed worldwide on a daily basis. Fungal contamination of bread is a critical concern for producers since it is related to important economic losses and safety hazards due to the negative impact of sensorial quality and to the potential occurrence of mycotoxins. In this work, Lactobacillus plantarum UFG 121, a strain with characterized broad antifungal activity, was analyzed as a potential protective culture for bread production. Six different molds belonging to Aspergillus spp., Penicillium spp., and Fusarium culmorum were used to artificially contaminate bread produced with two experimental modes: (i) inoculation of the dough with a commercial Saccharomyces cerevisiae strain (control) and (ii) co-inoculation of the dough with the commercial S. cerevisiae strain and with L. plantarum UFG 121. L. plantarum strain completely inhibited the growth of F. culmorum after one week of storage. The lactic acid bacterium modulated the mold growth in samples contaminated with Aspergillus flavus, Penicillium chrysogenum, and Penicillium expansum, while no antagonistic effect was found against Aspergillus niger and Penicillium roqueforti. These results indicate the potential of L. plantarum UFG 121 as a biocontrol agent in bread production and suggest a species- or strain-depending sensitivity of the molds to the same microbial-based control strategy.
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Affiliation(s)
- Pasquale Russo
- Department of Science of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122 Foggia, Italy.
- Promis Biotech Via Napoli 25, 71122 Foggia, Italy.
| | - Clara Fares
- Council for Agricultural Research and Economics-Research Centre for Cereal and Industrial Crops (CREA-CI), S.S.673 km 25.200, 71122 Foggia, Italy.
| | - Angela Longo
- Department of Science of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122 Foggia, Italy.
| | - Giuseppe Spano
- Department of Science of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122 Foggia, Italy.
| | - Vittorio Capozzi
- Department of Science of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122 Foggia, Italy.
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Pérez-Ramos A, Werning ML, Prieto A, Russo P, Spano G, Mohedano ML, López P. Characterization of the Sorbitol Utilization Cluster of the Probiotic Pediococcus parvulus 2.6: Genetic, Functional and Complementation Studies in Heterologous Hosts. Front Microbiol 2017; 8:2393. [PMID: 29259592 PMCID: PMC5723342 DOI: 10.3389/fmicb.2017.02393] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2017] [Accepted: 11/20/2017] [Indexed: 02/02/2023] Open
Abstract
Pediococcus parvulus 2.6 secretes a 2-substituted (1,3)-β-D-glucan with prebiotic and immunomodulatory properties. It is synthesized by the GTF glycosyltransferase using UDP-glucose as substrate. Analysis of the P. parvulus 2.6 draft genome revealed the existence of a sorbitol utilization cluster of six genes (gutFRMCBA), whose products should be involved in sorbitol utilization and could generate substrates for UDP-glucose synthesis. Southern blot hybridization analysis showed that the cluster is located in a plasmid. Analysis of metabolic fluxes and production of the exopolysaccharide revealed that: (i) P. parvulus 2.6 is able to metabolize sorbitol, (ii) sorbitol utilization is repressed in the presence of glucose and (iii) sorbitol supports the synthesis of 2-substituted (1,3)-β-D-glucan. The sorbitol cluster encodes two putative regulators, GutR and GutM, in addition to a phosphoenolpyruvate-dependent phosphotransferase transport system and sorbitol-6-phosphate dehydrogenase. Therefore, we investigated the involvement of GutR and GutM in the expression of gutFRMCBA. The promoter-probe vector pRCR based on the mrfp gene, which encodes the fluorescence protein mCherry, was used to test the potential promoter of the cluster (P gut ) and the genes encoding the regulators. This was performed by transferring by electrotransformation the recombinant plasmids into two hosts, which metabolize sorbitol: Lactobacillus plantarum and Lactobacillus casei. Upon growth in the presence of sorbitol, but not of glucose, only the presence of P gut was required to support expression of mrfp in L. plantarum. In L. casei the presence of sorbitol in the growth medium and the pediococcal gutR or gutR plus gutM in the genome was required for P gut functionality. This demonstrates that: (i) P gut is required for expression of the gut cluster, (ii) P gut is subjected to catabolic repression in lactobacilli, (iii) GutR is an activator, and (iv) in the presence of sorbitol, trans-complementation for activation of P gut exists in L. plantarum but not in L. casei.
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Affiliation(s)
- Adrian Pérez-Ramos
- Biological Research Center (CIB), Consejo Superior de Investigaciones Científicas, Madrid, Spain
| | - Maria L. Werning
- Biological Research Center (CIB), Consejo Superior de Investigaciones Científicas, Madrid, Spain
- Center of Research and Transfer of Catamarca (CITCA), Consejo Nacional de Investigaciones Científicas y Técnicas, Catamarca, Argentina
| | - Alicia Prieto
- Biological Research Center (CIB), Consejo Superior de Investigaciones Científicas, Madrid, Spain
| | - Pasquale Russo
- Department of Agricultural, Food and Environmental Sciences, University of Foggia, Foggia, Italy
| | - Giuseppe Spano
- Department of Agricultural, Food and Environmental Sciences, University of Foggia, Foggia, Italy
| | - Mari L. Mohedano
- Biological Research Center (CIB), Consejo Superior de Investigaciones Científicas, Madrid, Spain
| | - Paloma López
- Biological Research Center (CIB), Consejo Superior de Investigaciones Científicas, Madrid, Spain
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Beneduce L, Gatta G, Bevilacqua A, Libutti A, Tarantino E, Bellucci M, Troiano E, Spano G. Impact of the reusing of food manufacturing wastewater for irrigation in a closed system on the microbiological quality of the food crops. Int J Food Microbiol 2017; 260:51-58. [DOI: 10.1016/j.ijfoodmicro.2017.08.009] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2017] [Revised: 08/03/2017] [Accepted: 08/15/2017] [Indexed: 10/19/2022]
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Berbegal C, Spano G, Tristezza M, Grieco F, Capozzi V. Microbial Resources and Innovation in the Wine Production Sector. ACTA ACUST UNITED AC 2017. [DOI: 10.21548/38-2-1333] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Pérez-Ramos A, Mohedano ML, López P, Spano G, Fiocco D, Russo P, Capozzi V. In Situ β-Glucan Fortification of Cereal-Based Matrices by Pediococcus parvulus 2.6: Technological Aspects and Prebiotic Potential. Int J Mol Sci 2017; 18:E1588. [PMID: 28754020 PMCID: PMC5536075 DOI: 10.3390/ijms18071588] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2017] [Revised: 07/07/2017] [Accepted: 07/17/2017] [Indexed: 01/31/2023] Open
Abstract
Bacterial exopolysaccharides produced by lactic acid bacteria are of increasing interest in the food industry, since they might enhance the technological and functional properties of some edible matrices. In this work, Pediococcus parvulus 2.6, which produces an O2-substituted (1,3)-β-d-glucan exopolysaccharide only synthesised by bacteria, was proposed as a starter culture for the production of three cereal-based fermented foods. The obtained fermented matrices were naturally bio-fortified in microbial β-glucans, and used to investigate the prebiotic potential of the bacterial exopolysaccharide by analysing the impact on the survival of a probiotic Lactobacillus plantarum strain under starvation and gastrointestinal simulated conditions. All of the assays were performed by using as control of the P. parvulus 2.6's performance, the isogenic β-glucan non-producing 2.6NR strain. Our results showed a differential capability of P. parvulus to ferment the cereal flours. During the fermentation step, the β-glucans produced were specifically quantified and their concentration correlated with an increased viscosity of the products. The survival of the model probiotic L. plantarum WCFS1 was improved by the presence of the bacterial β-glucans in oat and rice fermented foods under starvation conditions. The probiotic bacteria showed a significantly higher viability when submitted to a simulated intestinal stress in the oat matrix fermented by the 2.6 strain. Therefore, the cereal flours were a suitable substrate for in situ bio-fortification with the bacterial β-glucan, and these matrices could be used as carriers to enhance the beneficial properties of probiotic bacteria.
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Affiliation(s)
- Adrián Pérez-Ramos
- Centro de Investigaciones Biológicas (CIB), CSIC, Ramiro de Maeztu 9, 28040 Madrid, Spain.
| | - María Luz Mohedano
- Centro de Investigaciones Biológicas (CIB), CSIC, Ramiro de Maeztu 9, 28040 Madrid, Spain.
| | - Paloma López
- Centro de Investigaciones Biológicas (CIB), CSIC, Ramiro de Maeztu 9, 28040 Madrid, Spain.
| | - Giuseppe Spano
- Department of Agriculture, Food and Environment Sciences, University of Foggia, Via Napoli 25, 71122 Foggia, Italy.
| | - Daniela Fiocco
- Department of Clinical and Experimental Medicine, University of Foggia, Via Pinto 1, 71122 Foggia, Italy.
| | - Pasquale Russo
- Department of Agriculture, Food and Environment Sciences, University of Foggia, Via Napoli 25, 71122 Foggia, Italy.
- Promis Biotech srl, Via Napoli 25, 71122 Foggia, Italy.
| | - Vittorio Capozzi
- Department of Agriculture, Food and Environment Sciences, University of Foggia, Via Napoli 25, 71122 Foggia, Italy.
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Petruzzi L, Capozzi V, Berbegal C, Corbo MR, Bevilacqua A, Spano G, Sinigaglia M. Microbial Resources and Enological Significance: Opportunities and Benefits. Front Microbiol 2017. [PMID: 28642742 PMCID: PMC5462979 DOI: 10.3389/fmicb.2017.00995] [Citation(s) in RCA: 75] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023] Open
Abstract
Among the innovative trends in the wine sector, the continuous exploration of enological properties associated with wine microbial resources represents a cornerstone driver of quality improvement. Since the advent of starter cultures technology, the attention has been focused on intraspecific biodiversity within the primary species responsible for alcoholic fermentation (Saccharomyces cerevisiae) and, subsequently, for the so-called ‘malolactic fermentation’ (Oenococcus oeni). However, in the last decade, a relevant number of studies proposed the enological exploitation of an increasing number of species (e.g., non-Saccharomyces yeasts) associated with spontaneous fermentation in wine. These new species/strains may provide technological solutions to specific problems and/or improve sensory characteristics, such as complexity, mouth-feel and flavors. This review offers an overview of the available information on the enological/protechnological significance of microbial resources associated with winemaking, summarizing the opportunities and the benefits associated with the enological exploitation of this microbial potential. We discuss proposed solutions to improve quality and safety of wines (e.g., alternative starter cultures, multistrains starter cultures) and future perspectives.
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Affiliation(s)
- Leonardo Petruzzi
- Department of the Science of Agriculture, Food and Environment, University of FoggiaFoggia, Italy
| | - Vittorio Capozzi
- Department of the Science of Agriculture, Food and Environment, University of FoggiaFoggia, Italy
| | - Carmen Berbegal
- Department of the Science of Agriculture, Food and Environment, University of FoggiaFoggia, Italy
| | - Maria R Corbo
- Department of the Science of Agriculture, Food and Environment, University of FoggiaFoggia, Italy
| | - Antonio Bevilacqua
- Department of the Science of Agriculture, Food and Environment, University of FoggiaFoggia, Italy
| | - Giuseppe Spano
- Department of the Science of Agriculture, Food and Environment, University of FoggiaFoggia, Italy
| | - Milena Sinigaglia
- Department of the Science of Agriculture, Food and Environment, University of FoggiaFoggia, Italy
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Arena MP, Capozzi V, Spano G, Fiocco D. The potential of lactic acid bacteria to colonize biotic and abiotic surfaces and the investigation of their interactions and mechanisms. Appl Microbiol Biotechnol 2017; 101:2641-2657. [PMID: 28213732 DOI: 10.1007/s00253-017-8182-z] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2016] [Revised: 02/01/2017] [Accepted: 02/03/2017] [Indexed: 12/23/2022]
Abstract
Lactic acid bacteria (LAB) are a heterogeneous group of Gram-positive bacteria that comprise several species which have evolved in close association with humans (food and lifestyle). While their use to ferment food dates back to very ancient times, in the last decades, LAB have attracted much attention for their documented beneficial properties and for potential biomedical applications. Some LAB are commensal that colonize, stably or transiently, host mucosal surfaces, inlcuding the gut, where they may contribute to host health. In this review, we present and discuss the main factors enabling LAB adaptation to such lifestyle, including the gene reprogramming accompanying gut colonization, the specific bacterial components involved in adhesion and interaction with host, and how the gut niche has shaped the genome of intestine-adapted species. Moreover, the capacity of LAB to colonize abiotic surfaces by forming structured communities, i.e., biofilms, is briefly discussed, taking into account the main bacterial and environmental factors involved, particularly in relation to food-related environments. The vast spread of LAB surface-associated communities and the ability to control their occurrence hold great potentials for human health and food safety biotechnologies.
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Affiliation(s)
- Mattia Pia Arena
- Department of Agriculture, Food and Environment Sciences, University of Foggia, via Napoli 25, 71122, Foggia, Italy
| | - Vittorio Capozzi
- Department of Agriculture, Food and Environment Sciences, University of Foggia, via Napoli 25, 71122, Foggia, Italy
| | - Giuseppe Spano
- Department of Agriculture, Food and Environment Sciences, University of Foggia, via Napoli 25, 71122, Foggia, Italy.
| | - Daniela Fiocco
- Department of Clinical and Experimental Medicine, University of Foggia, Viale Pinto 1, 71122, Foggia, Italy
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46
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Affiliation(s)
- Giuseppe Spano
- Department of the Sciences of Agriculture, Food and Environment, University of Foggia Foggia, Italy
| | - Sandra Torriani
- Department of Biotechnology, University of Verona Verona, Italy
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Pérez-Ramos A, Mohedano ML, Puertas A, Lamontanara A, Orru L, Spano G, Capozzi V, Dueñas MT, López P. Draft Genome Sequence of Pediococcus parvulus 2.6, a Probiotic β-Glucan Producer Strain. Genome Announc 2016; 4:e01381-16. [PMID: 27979937 PMCID: PMC5159570 DOI: 10.1128/genomea.01381-16] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 10/18/2016] [Accepted: 10/21/2016] [Indexed: 11/20/2022]
Abstract
We report here the draft genome sequence of the probiotic Pediococcus parvulus 2.6, a lactic acid bacterial strain isolated from ropy cider. The bacterium produces a prebiotic and immunomodulatory exopolysaccharide, and this is the first strain of the P. parvulus species whose genome has been characterized.
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Affiliation(s)
| | - M Luz Mohedano
- Centro de Investigaciones Biológicas, C.S.I.C., Madrid, Spain
| | - Ana Puertas
- Department of Applied Chemistry, University of Basque Country (UPV/EHU), San Sebastián, Spain
| | - Antonella Lamontanara
- Council for Agricultural Research and Economics (CREA)-Genomics Research Centre, Fiorenzuola d'Arda (PC), Italy
| | - Luigi Orru
- Council for Agricultural Research and Economics (CREA)-Genomics Research Centre, Fiorenzuola d'Arda (PC), Italy
| | - Giuseppe Spano
- Department of Agriculture, Food and Environment Sciences, University of Foggia, Foggia, Italy
| | - Vittorio Capozzi
- Department of Agriculture, Food and Environment Sciences, University of Foggia, Foggia, Italy
| | - M Teresa Dueñas
- Department of Applied Chemistry, University of Basque Country (UPV/EHU), San Sebastián, Spain
| | - Paloma López
- Centro de Investigaciones Biológicas, C.S.I.C., Madrid, Spain
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Mendoza-Llerenas EO, Pérez DJ, Gómez-Sandoval Z, Escalante-Minakata P, Ibarra-Junquera V, Razo-Hernández RS, Capozzi V, Russo P, Spano G, Fiocco D, Osuna-Castro JA, Moreno A. Lactobacillus plantarum WCFS1 β-Fructosidase: Evidence for an Open Funnel-Like Channel Through the Catalytic Domain with Importance for the Substrate Selectivity. Appl Biochem Biotechnol 2016; 180:1056-1075. [PMID: 27295039 DOI: 10.1007/s12010-016-2152-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2016] [Accepted: 06/01/2016] [Indexed: 10/21/2022]
Abstract
β-Fructosidase, a glycoside hydrolase of a biotechnologically important strain, was studied for its biochemical, physicochemical, and three-dimensional structure characteristics. This enzyme was heterologously expressed in Escherichia coli as a C-terminal His-tagged protein (SacB). β-Fructosidase catalyzes the cleavage of glycoside bonds toward certain carbohydrates with β-fructofuranosyl linkages; however, SacB exhibited selectivity toward sucrose and an optimum activity at pH 6.0-6.5 and 37 °C. In such optimum enzymatic activity conditions, the SacB was commonly observed as a monodisperse protein by dynamic light scattering (DLS). As β-fructosidase belongs to glycoside hydrolase family 32 (GH32), a β-sandwich and a five-bladed β-propeller domain are typical predicted folds in its structure. Docking and molecular dynamic simulations revealed for the first time a funnel-like channel perfectly exposed in the β-propeller domain of the Lactobacillus plantarum β-fructosidase (this allows the interaction between its entire catalytic triad and substrates that are larger than sucrose). In contrast, SacB showed a closed central tunnel collaterally induced by its His-tag.
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Affiliation(s)
- Edgar Omar Mendoza-Llerenas
- Facultad de Ciencias Químicas, Universidad de Colima, Carr. Colima-Coquimatlán, km 9, Coquimatlán, Colima, México, C.P. 28400
| | - David Javier Pérez
- Facultad de Ciencias Químicas, Universidad de Colima, Carr. Colima-Coquimatlán, km 9, Coquimatlán, Colima, México, C.P. 28400
| | - Zeferino Gómez-Sandoval
- Facultad de Ciencias Químicas, Universidad de Colima, Carr. Colima-Coquimatlán, km 9, Coquimatlán, Colima, México, C.P. 28400
| | - Pilar Escalante-Minakata
- Laboratorio de Bioingeniería, Universidad de Colima, Carr. Colima-Coquimatlán, km 9, Coquimatlán, Colima, México, C.P. 28400
| | - Vrani Ibarra-Junquera
- Laboratorio de Bioingeniería, Universidad de Colima, Carr. Colima-Coquimatlán, km 9, Coquimatlán, Colima, México, C.P. 28400
| | - Rodrigo Said Razo-Hernández
- Laboratorio de Dinámica de Proteínas y Ácidos Nucleicos, Centro de Investigación en Dinámica Celular, Instituto de Investigación en Ciencias Básicas y Aplicadas, Universidad Autónoma del Estado de Morelos, Cuernavaca, Morelos, México, C.P. 62209
| | - Vittorio Capozzi
- Dipartimento di Scienze degli Alimenti, Facoltà di Agraria, Università degli Studi di Foggia, via Napoli 25, Foggia, Italy, C.P. 71122
| | - Pasquale Russo
- Dipartimento di Scienze degli Alimenti, Facoltà di Agraria, Università degli Studi di Foggia, via Napoli 25, Foggia, Italy, C.P. 71122
| | - Giuseppe Spano
- Dipartimento di Scienze degli Alimenti, Facoltà di Agraria, Università degli Studi di Foggia, via Napoli 25, Foggia, Italy, C.P. 71122
| | - Daniela Fiocco
- Dipartimento di Medicina Clinica e Sperimentale, Università degli Studi di Foggia, viale Luigi Pinto 1, Foggia, Italy, C.P. 71100
| | - Juan Alberto Osuna-Castro
- Facultad de Ciencias Biológicas y Agropecuarias, Universidad de Colima, Autopista Colima-Manzanillo, km 40, Tecomán, Colima, México, C.P. 28100.
| | - Abel Moreno
- Instituto de Química, Universidad Nacional Autónoma de México, Circuito exterior Ciudad Universitaria, Ciudad de Mexico, 04510, México.
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Berbegal C, Peña N, Russo P, Grieco F, Pardo I, Ferrer S, Spano G, Capozzi V. Technological properties of Lactobacillus plantarum strains isolated from grape must fermentation. Food Microbiol 2016; 57:187-94. [DOI: 10.1016/j.fm.2016.03.002] [Citation(s) in RCA: 52] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2015] [Revised: 03/02/2016] [Accepted: 03/02/2016] [Indexed: 10/22/2022]
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Di Nardo F, Anfossi L, Ozella L, Saccani A, Giovannoli C, Spano G, Baggiani C. Validation of a qualitative immunochromatographic test for the noninvasive assessment of stress in dogs. J Chromatogr B Analyt Technol Biomed Life Sci 2016; 1028:192-198. [PMID: 27367309 DOI: 10.1016/j.jchromb.2016.06.019] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2016] [Revised: 06/07/2016] [Accepted: 06/13/2016] [Indexed: 12/28/2022]
Abstract
Salivary cortisol is regarded as a reliable parameter for the noninvasive assessment of the welfare of animals, because it is strictly related to stress levels. Several methods are available for salivary cortisol measurement in mammals, however rapid diagnostic test for detecting salivary cortisol are confined to humans. The availability of such non invasive diagnostic tools operable in situ would facilitate monitoring of animal welfare. The Cortisol stress™ test provides a simple and rapid tool to discriminate cortisol levels in canine saliva above or below 4ng/ml, which has been suggested as the cut-off value for distinguishing unstressed dogs from those experiencing stress. The test is based on a competitive immunochromatographic assay (ICT) using gold nanoparticles as probes, in which the color intensity of the Test line is inversely correlated to the salivary cortisol level. The qualitative result is obtained by the visual observation of the color formed on the Test line compared to that of the Control line We evaluated the accuracy of the test by determining salivary cortisol in 85 samples of canine saliva belonging to dogs with very variable age, sex, breed, and life history, and comparing the qualitative results to those obtained by a reference ELISA kit. Agreeing results were obtained through the two methods, and the ICT showed high diagnostic sensitivity, specificity and efficiency (100%, 98.4%, and 98.8%, respectively). Furthermore, we evaluated the precision of the test by an experimental design approach, which combines errors due to within-day and between-day variation with the biological variability, and demonstrated that the test could be reliably applied for correctly classifying canine samples, according to their salivary cortisol level. Moreover, we studied the shelf-life of the device in three experimental conditions. We confirmed the stability of the ICT at 4°C and 25°C for at least six months and observed similar results for an accelerated stability study conducted for 7days at 37°C, which suggest that the stability of ICT device could be estimated by the accelerated experiment alternatively to the real-time study.
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Affiliation(s)
- F Di Nardo
- Department of Chemistry, University of Turin, Via Giuria, 5, I-10125 Turin, Italy
| | - L Anfossi
- Department of Chemistry, University of Turin, Via Giuria, 5, I-10125 Turin, Italy.
| | - L Ozella
- Department of Life Sciences and Systems Biology, University of Turin, Via Accademia Albertina 13, I-10123 Turin, Italy
| | - A Saccani
- EuroClone SpA, Via Figino, 20/22, I-20016 Pero, Milan, Italy
| | - C Giovannoli
- Department of Chemistry, University of Turin, Via Giuria, 5, I-10125 Turin, Italy
| | - G Spano
- Department of Chemistry, University of Turin, Via Giuria, 5, I-10125 Turin, Italy
| | - C Baggiani
- Department of Chemistry, University of Turin, Via Giuria, 5, I-10125 Turin, Italy
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