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González-Orozco BD, McGovern CJ, Barringer SA, Simons C, Jiménez-Flores R, Alvarez VB. Development of probiotic yogurt products incorporated with Lactobacillus kefiranofaciens OSU-BSGOA1 in mono- and co-culture with Kluyveromyces marxianus. J Dairy Sci 2024:S0022-0302(24)00899-3. [PMID: 38851574 DOI: 10.3168/jds.2024-24756] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2024] [Accepted: 05/10/2024] [Indexed: 06/10/2024]
Abstract
The bacterium Lactobacillus kefiranofaciens OSU-BDGOA1 and yeast Kluyveromyces marxianus bdgo-ym6 were previously isolated from kefir grains and have shown probiotic traits in mono- and coculture. This research evaluates the effect of introducing probiotic kefir microorganisms in monoculture and in coculture alongside yogurt starter cultures on the physicochemical and rheological properties, volatile flavor compounds, survival of the microorganisms during simulated digestion, and sensory attributes of the final fermented products. The incorporation of Lactobacillus kefiranofaciens OSU-BDGOA1 in monoculture showed promising outcomes, resulting in a final product showing more solid-like characteristics and potentially improving the texture of the product. There was also a significant increase in the concentration of desirable volatile flavor compounds in the yogurt with the monoculture, particularly 2,3-butanedione, displaying a positive correlation with buttery flavor in the sensory analysis. The inclusion of L. kefiranofaciens in monoculture also promoted better sensory attributes and was significantly better than the yogurt with the coculture with the yeast showing promising results for the incorporation of this probiotic bacterium into functional fermented dairy products.
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Affiliation(s)
| | - Chloe J McGovern
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, USA
| | - Sheryl A Barringer
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, USA
| | - Christopher Simons
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, USA
| | - Rafael Jiménez-Flores
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, USA
| | - Valente B Alvarez
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, USA.
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González-Orozco BD, Kosmerl E, Jiménez-Flores R, Alvarez VB. Enhanced probiotic potential of Lactobacillus kefiranofaciens OSU-BDGOA1 through co-culture with Kluyveromyces marxianus bdgo-ym6. Front Microbiol 2023; 14:1236634. [PMID: 37601389 PMCID: PMC10434783 DOI: 10.3389/fmicb.2023.1236634] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2023] [Accepted: 07/21/2023] [Indexed: 08/22/2023] Open
Abstract
Introduction Due to the increasing consumer demand for the development and improvement of functional foods containing probiotics, new probiotic candidates need to be explored as well as novel means to enhance their beneficial effects. Lactobacillus kefiranofaciens OSU-BDGOA1 is a strain isolated from kefir grains that has demonstrated probiotic traits. This species is the main inhabitant of kefir grains and is responsible for the production of an exopolysaccharide (EPS) whit vast technological applications and potential bioactivities. Research has shown that interkingdom interactions of yeast and lactic acid bacteria can enhance metabolic activities and promote resistance to environmental stressors. Methods Comparative genomic analyses were performed to distinguish OSU-BDGOA1 from other strains of the same species, and the genome was mined to provide molecular evidence for relevant probiotic properties. We further assessed the cumulative effect on the probiotic properties of OSU-BDGOA1 and Kluyveromyces marxianus bdgo-ym6 yeast co-culture compared to monocultures. Results Survival during simulated digestion assessed by the INFOGEST digestion model showed higher survival of OSU-BDGOA1 and bdgo-ym6 in co-culture. The adhesion to intestinal cells assessed with the Caco-2 intestinal cell model revealed enhanced adhesion of OSU-BDGOA1 in co-culture. The observed increase in survival during digestion could be associated with the increased production of EPS during the late exponential and early stationary phases of co-culture that, by enhancing co-aggregation between the yeast and the bacterium, protects the microorganisms from severe gastrointestinal conditions as observed by SEM images. Immune modulation and barrier function for recovery and prevention of flagellin-mediated inflammation by Salmonella Typhimurium heat-killed cells (HKSC) in Caco-2 cells were also measured. OSU-BDGOA1 in mono- and co-culture regulated inflammation through downregulation of pro-inflammatory cytokine expression and increased membrane barrier integrity assessed by TEER, FD4 permeability, and expression of tight junctions. Discussion The results of the study warrant further research into the application of co-cultures of yeast and LAB in functional probiotic products and the potential to increase EPS production by co-culture strategies.
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Affiliation(s)
| | | | | | - Valente B. Alvarez
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, United States
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Luo R, Liu C, Li Y, Liu Q, Su X, Peng Q, Lei X, Li W, Menghe B, Bao Q, Liu W. Comparative Genomics Analysis of Habitat Adaptation by Lactobacillus kefiranofaciens. Foods 2023; 12:foods12081606. [PMID: 37107402 PMCID: PMC10137885 DOI: 10.3390/foods12081606] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 03/29/2023] [Accepted: 04/04/2023] [Indexed: 04/29/2023] Open
Abstract
Lactobacillus kefiranofaciens is often found in fermented dairy products. Many strains of this species have probiotic properties, contributing to the regulation of immune metabolism and intestinal flora. This species was added to the list of lactic acid bacteria that can be added to food in China, in 2020. However, research on the genomics of this species is scarce. In this study we undertook whole genome sequencing analysis of 82 strains of L. kefiranofaciens from different habitats, of which 9 strains were downloaded from the NCBI RefSeq (National Center for Biotechnology Information RefSeq). The mean genome size of the 82 strains was 2.05 ± 0.25 Mbp, and the mean DNA G + C content was 37.47 ± 0.42%. The phylogenetic evolutionary tree for the core genes showed that all strains belonged to five clades with clear aggregation in relation to the isolation habitat; this indicated that the genetic evolution of L. kefiranofaciens was correlated to the isolation habitat. Analysis of the annotation results identified differences in the functional genes, carbohydrate active enzymes (CAZy) and bacteriocins amongst different isolated strains, which were related to the environment. Isolates from kefir grains had more enzymes for cellulose metabolism and a better ability to use vegetative substrates for fermentation, which could be used in feed production. Isolates from kefir grains also had fewer kinds of bacteriocin than isolates from sour milk and koumiss; helveticin J and lanthipeptide class I were not found in the isolates from kefir grains. The genomic characteristics and evolutionary process of L. kefiranofaciens were analyzed by comparative genomics and this paper explored the differences in the functional genes amongst the strains, aiming to provide a theoretical basis for the research and development of L. kefiranofaciens.
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Affiliation(s)
- Rui Luo
- Key Laboratory of Dairy Biotechnology and Engineering (IMAU), Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, 010018, China
- Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Huhhot 010018, China
- Collaborative Innovative Center of Ministry of Education for Lactic Acid Bacteria and Fermented Dairy Products, Inner Mongolia Agricultural University, Hohhot, 010018, China
| | - Chen Liu
- Key Laboratory of Dairy Biotechnology and Engineering (IMAU), Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, 010018, China
- Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Huhhot 010018, China
- Collaborative Innovative Center of Ministry of Education for Lactic Acid Bacteria and Fermented Dairy Products, Inner Mongolia Agricultural University, Hohhot, 010018, China
| | - Yu Li
- Key Laboratory of Dairy Biotechnology and Engineering (IMAU), Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, 010018, China
- Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Huhhot 010018, China
- Collaborative Innovative Center of Ministry of Education for Lactic Acid Bacteria and Fermented Dairy Products, Inner Mongolia Agricultural University, Hohhot, 010018, China
| | - Qing Liu
- Key Laboratory of Dairy Biotechnology and Engineering (IMAU), Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, 010018, China
- Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Huhhot 010018, China
- Collaborative Innovative Center of Ministry of Education for Lactic Acid Bacteria and Fermented Dairy Products, Inner Mongolia Agricultural University, Hohhot, 010018, China
| | - Xin Su
- Key Laboratory of Dairy Biotechnology and Engineering (IMAU), Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, 010018, China
- Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Huhhot 010018, China
- Collaborative Innovative Center of Ministry of Education for Lactic Acid Bacteria and Fermented Dairy Products, Inner Mongolia Agricultural University, Hohhot, 010018, China
| | - Qingting Peng
- Key Laboratory of Dairy Biotechnology and Engineering (IMAU), Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, 010018, China
- Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Huhhot 010018, China
- Collaborative Innovative Center of Ministry of Education for Lactic Acid Bacteria and Fermented Dairy Products, Inner Mongolia Agricultural University, Hohhot, 010018, China
| | - Xueyan Lei
- Key Laboratory of Dairy Biotechnology and Engineering (IMAU), Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, 010018, China
- Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Huhhot 010018, China
- Collaborative Innovative Center of Ministry of Education for Lactic Acid Bacteria and Fermented Dairy Products, Inner Mongolia Agricultural University, Hohhot, 010018, China
| | - Weicheng Li
- Key Laboratory of Dairy Biotechnology and Engineering (IMAU), Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, 010018, China
- Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Huhhot 010018, China
- Collaborative Innovative Center of Ministry of Education for Lactic Acid Bacteria and Fermented Dairy Products, Inner Mongolia Agricultural University, Hohhot, 010018, China
| | - Bilige Menghe
- Key Laboratory of Dairy Biotechnology and Engineering (IMAU), Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, 010018, China
- Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Huhhot 010018, China
- Collaborative Innovative Center of Ministry of Education for Lactic Acid Bacteria and Fermented Dairy Products, Inner Mongolia Agricultural University, Hohhot, 010018, China
| | - Qiuhua Bao
- Key Laboratory of Dairy Biotechnology and Engineering (IMAU), Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, 010018, China
- Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Huhhot 010018, China
- Collaborative Innovative Center of Ministry of Education for Lactic Acid Bacteria and Fermented Dairy Products, Inner Mongolia Agricultural University, Hohhot, 010018, China
| | - Wenjun Liu
- Key Laboratory of Dairy Biotechnology and Engineering (IMAU), Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, 010018, China
- Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Huhhot 010018, China
- Collaborative Innovative Center of Ministry of Education for Lactic Acid Bacteria and Fermented Dairy Products, Inner Mongolia Agricultural University, Hohhot, 010018, China
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Xiao R, Liu M, Tian Q, Hui M, Shi X, Hou X. Physical and chemical properties, structural characterization and nutritional analysis of kefir yoghurt. Front Microbiol 2023; 13:1107092. [PMID: 36713216 PMCID: PMC9874054 DOI: 10.3389/fmicb.2022.1107092] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Accepted: 12/19/2022] [Indexed: 01/13/2023] Open
Abstract
Scanning electron microscopy (SEM), Confocal laser scanning microscopy (CLSM) and low field nuclear magnetic resonance (LF-NMR) were used to analyse the relationship between the chemical, texture, rheology, microstructure and water distribution of kefir (yeast, acetic acid bacteria and Lactobacillus plantarum) yoghurt fermented by mixed bacteria and L. plantarum L1 fermented yoghurt. This work was conducted to prepare a real champagne yoghurt and explore the difference between it and ordinary yoghurt. The nutritional evaluation of the two treatment groups was carried out by amino acid analysis, and the volatile flavour substances of the two treatment groups were detected by solid phase microextraction (SPME)-gas chromatograph (GC)-mass spectrometry (MS). Results showed that the addition of acetic acid bacteria and yeast increased the water content of kefir, resulting in a decrease in its water-holding rate. Moreover, the increase in acidity weakened the connection between the protein networks, the flocculent protein structure was not more densely stacked than the L1 group, and the internal bonds were unstable. The rheological results showed that the apparent viscosity decreased faster with the increase in shear force. The CLSM and LF-NMR showed that the hydration and degree of freedom of kefir yoghurt protein decreased, resulting in an increased protein network density. The SEM showed that the cross-linking between kefir casein clusters was considerably tight to form small chains, the pore distribution was uneven, and a weak cheese structure was formed. In addition, the volatile flavour substances in the kefir group increased the phenylethyl alcohol, isobutanol, and isoamyl alcohol compared with those in the L1 group, with a slight refreshing taste brought by alcohol and special soft malt alcohol aroma and rose aroma not found in ordinary yoghurt, which was more in line with the characteristics and taste of traditional kefir champagne yoghurt. Graphical Abstract.
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Affiliation(s)
- Ran Xiao
- College of Biological Engineering, Henan University of Technology, Zhengzhou, Henan, China
| | - Ming Liu
- College of Biological Engineering, Henan University of Technology, Zhengzhou, Henan, China
| | - Qing Tian
- College of Biological Engineering, Henan University of Technology, Zhengzhou, Henan, China
| | - Ming Hui
- College of Biological Engineering, Henan University of Technology, Zhengzhou, Henan, China,Industrial Microorganism Preservation and Breeding Henan Engineering Laboratory, Zhengzhou, Henan, China,*Correspondence: Ming Hui, ✉
| | - Xin Shi
- College of Biological Engineering, Henan University of Technology, Zhengzhou, Henan, China
| | - Xiaoge Hou
- College of Biological Engineering, Henan University of Technology, Zhengzhou, Henan, China
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Probiotics and Postbiotics as the Functional Food Components Affecting the Immune Response. Microorganisms 2022; 11:microorganisms11010104. [PMID: 36677396 PMCID: PMC9862734 DOI: 10.3390/microorganisms11010104] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 12/21/2022] [Accepted: 12/29/2022] [Indexed: 01/03/2023] Open
Abstract
The food market is one of the most innovative segments of the world economy. Recently, among consumers there is a forming trend of a healthier lifestyle and interest in functional foods. Products with positive health properties are a good source of nutrients for consumers' nutritional needs and reduce the risk of metabolic diseases such as diabetes, atherosclerosis, or obesity. They also seem to boost the immune system. One of the types of functional food is "probiotic products", which contain viable microorganisms with beneficial health properties. However, due to some technical difficulties in their development and marketing, a new alternative has started to be sought. Many scientific studies also point to the possibility of positive effects on human health, the so-called "postbiotics", the characteristic metabolites of the microbiome. Both immunobiotics and post-immunobiotics are the food components that affect the immune response in two ways: as inhibition (suppressing allergies and inflammation) or as an enhancement (providing host defenses against infection). This work's aim was to conduct a literature review of the possibilities of using probiotics and postbiotics as the functional food components affecting the immune response, with an emphasis on the most recently published works.
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Almeida MEDE, Pessoa WFB, Melgaço ACC, Ramos LP, Rezende RP, Romano CC. In vitro selection and characterization of probiotic properties in eight lactobacillus strains isolated from cocoa fermentation. AN ACAD BRAS CIENC 2022; 94:e20220013. [PMID: 36541978 DOI: 10.1590/0001-3765202220220013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2022] [Accepted: 05/20/2022] [Indexed: 12/23/2022] Open
Abstract
Traditionally, probiotic microorganisms are isolated from human and animal intestinal microbiota. However, the demand for diversification of biofunctional products has driven the search for new sources of probiotic candidates, such as fermented foods and vegetables. The present study found that strains isolated from the fermentation of fine cocoa from southern Bahia have biotechnological potential for use as a probiotic, since they showed capacity for self-aggregation and co-aggregation, antimicrobial activity against intestinal pathogens and resistance to gastrointestinal transits. Scores of importance for each property were established in order to more accurately assess the probiotic potential of the strains. The tests carried out contemplate the criteria previously established for the selection of probiotic candidates.
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Affiliation(s)
- Milena E DE Almeida
- Universidade Estadual de Santa Cruz, Centro de Biotecnologia e Genética, Laboratório de Imunologia, Campos Soane Nazaré de Andrade, Rodovia Jorge Amado, Km 16, Salobrinho, 456662-900 Ilhéus, BA, Brazil
| | - Wallace Felipe B Pessoa
- Universidade Federal da Paraíba, Centro de Ciências da Saúde, Campus I, Departmento de Fisiologia e Patologia, s/n, Via Pau Brasil, Conj. Pres. Castelo Branco III, 58051-900 João Pessoa, PB, Brazil
| | - Ana Clara C Melgaço
- Universidade Estadual de Santa Cruz, Centro de Biotecnologia e Genética, Laboratório de Imunologia, Campos Soane Nazaré de Andrade, Rodovia Jorge Amado, Km 16, Salobrinho, 456662-900 Ilhéus, BA, Brazil
| | - Louise P Ramos
- Universidade Estadual de Santa Cruz, Centro de Biotecnologia e Genética, Laboratório de Imunologia, Campos Soane Nazaré de Andrade, Rodovia Jorge Amado, Km 16, Salobrinho, 456662-900 Ilhéus, BA, Brazil
| | - Rachel P Rezende
- Universidade Estadual de Santa Cruz, Centro de Biotecnologia e Genética, Departmento de Ciências Biológicas, Laboratório de Biotecnologia Microbiana, Campus Soane Nazaré de Andrade, Rodovia Jorge Amado, Km 16, Salobrinho, 45662-900 Ilhéus, BA, Brazil
| | - Carla Cristina Romano
- Universidade Estadual de Santa Cruz, Centro de Biotecnologia e Genética, Laboratório de Imunologia, Campos Soane Nazaré de Andrade, Rodovia Jorge Amado, Km 16, Salobrinho, 456662-900 Ilhéus, BA, Brazil
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González-Orozco BD, García-Cano I, Jiménez-Flores R, Alvárez VB. Invited review: Milk kefir microbiota—Direct and indirect antimicrobial effects. J Dairy Sci 2022; 105:3703-3715. [DOI: 10.3168/jds.2021-21382] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Accepted: 01/10/2022] [Indexed: 11/19/2022]
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Zhao J, Wang Y, Wang J, Lv M, Zhou C, Jia L, Geng W. Lactobacillus kefiranofaciens ZW18 from Kefir enhances the anti-tumor effect of anti-programmed cell death 1 (PD-1) immunotherapy by modulating gut microbiota. Food Funct 2022; 13:10023-10033. [DOI: 10.1039/d2fo01747d] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The research of probiotics assisting PD-1 inhibitors in anti-tumor has attracted widespread attention. Therefore, it is significative to find new probiotic strains with PD-1 inhibitors promoting effect. This study aims...
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Wang X, Li W, Xu M, Tian J, Li W. The Microbial Diversity and Biofilm-Forming Characteristic of Two Traditional Tibetan Kefir Grains. Foods 2021; 11:foods11010012. [PMID: 35010139 PMCID: PMC8750057 DOI: 10.3390/foods11010012] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2021] [Revised: 12/06/2021] [Accepted: 12/14/2021] [Indexed: 01/12/2023] Open
Abstract
In this study, a high-throughput sequencing technique was used to analyze bacterial and fungal diversity of two traditional Tibetan kefir grains from Linzhi (K1) and Naqu (K2) regions. Comparative bioinformatic analyses indicated that Lactobacillus kefiranofaciens, L. kefiri and Kluyveromyces marxianus were the main dominant strains in K1 and K2. In order to research the relationship of the growth of kefir grains, the biofilm and the extracellular polysaccharides (EPS) produced by microorganisms, the proliferation rate of kefir grains, the yield and chemical structure of EPS and the optimal days for biofilm formation were determined. The results showed that the growth rate, the yield of EPS and the biofilm formation ability of K1 were higher than K2, and the optimal day of their biofilm formation was the same in 10th day. Additionally, the live cells, dead cells and EPS in biofilm formation of K1 and K2 were observed by fluorescence microscope to clarify the formation process of kefir grains. To determine the influence of microbial interactions on biofilm and the formation of kefir grains, the essential role of microbial quorum sensing needs further attention.
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Affiliation(s)
| | | | | | | | - Wei Li
- Correspondence: ; Tel.: +86-25-84396989
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Dairy Lactic Acid Bacteria and Their Potential Function in Dietetics: The Food-Gut-Health Axis. Foods 2021; 10:foods10123099. [PMID: 34945650 PMCID: PMC8701325 DOI: 10.3390/foods10123099] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2021] [Revised: 11/29/2021] [Accepted: 12/03/2021] [Indexed: 12/23/2022] Open
Abstract
Fermented dairy products are the good source of different species of live lactic acid bacteria (LAB), which are beneficial microbes well characterized for their health-promoting potential. Traditionally, dietary intake of fermented dairy foods has been related to different health-promoting benefits including antimicrobial activity and modulation of the immune system, among others. In recent years, emerging evidence suggests a contribution of dairy LAB in the prophylaxis and therapy of non-communicable diseases. Live bacterial cells or their metabolites can directly impact physiological responses and/or act as signalling molecules mediating more complex communications. This review provides up-to-date knowledge on the interactions between LAB isolated from dairy products (dairy LAB) and human health by discussing the concept of the food–gut-health axis. In particular, some bioactivities and probiotic potentials of dairy LAB have been provided on their involvement in the gut–brain axis and non-communicable diseases mainly focusing on their potential in the treatment of obesity, cardiovascular diseases, diabetes mellitus, inflammatory bowel diseases, and cancer.
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Vieira CP, Rosario AILS, Lelis CA, Rekowsky BSS, Carvalho APA, Rosário DKA, Elias TA, Costa MP, Foguel D, Conte-Junior CA. Bioactive Compounds from Kefir and Their Potential Benefits on Health: A Systematic Review and Meta-Analysis. OXIDATIVE MEDICINE AND CELLULAR LONGEVITY 2021; 2021:9081738. [PMID: 34745425 PMCID: PMC8566050 DOI: 10.1155/2021/9081738] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/28/2021] [Accepted: 10/07/2021] [Indexed: 11/21/2022]
Abstract
Despite evidence of health benefits from kefir administration, a systematic review with meta-analysis on bioactive compounds associated with these benefits is still absent in the literature. Kefir is fermented milk resulting from the metabolism of a complex microbiota in symbiosis. Recent researches have investigated the bioactive compounds responsible for the preventive and therapeutic effects attributed to kefir. However, differences in functional potential between industrial and artisanal kefir are still controversial. Firstly, we identified differences in the microbial composition among both types of kefir. Available evidence concerning the action of different bioactive compounds from kefir on health, both from in vitro and in vivo studies, was subsequently summarized to draw a primary conclusion of the dose and the intervention time for effect, the producer microorganisms, the precursor in the milk, and the action mechanism. Meta-analysis was performed to investigate the statistically significant differences (P < 0.05) between intervention and control and between both types of kefir for each health effect studied. In summary, the bioactive compounds more commonly reported were exopolysaccharides, including kefiran, bioactive peptides, and organic acids, especially lactic acid. Kefir bioactive compounds presented antimicrobial, anticancer, and immune-modulatory activities corroborated by the meta-analysis. However, clinical evidence is urgently needed to strengthen the practical applicability of these bioactive compounds. The mechanisms of their action were diverse, indicating that they can act by different signaling pathways. Still, industrial and artisanal kefir may differ regarding functional potential-OR of 8.56 (95% CI: 2.27-32.21, P ≤ .001)-according to the observed health effect, which can be associated with differences in the microbial composition between both types of kefir.
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Affiliation(s)
- Carla P. Vieira
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ 21941-598, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ 21941-909, Brazil
| | - Anisio Iuri L. S. Rosario
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ 21941-909, Brazil
- Laboratory of Inspection and Technology of Milk and Derivatives, Escola de Medicina Veterinária e Zootecnia, Universidade Federal da Bahia, 40170-110 Bahia, Brazil
| | - Carini A. Lelis
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ 21941-598, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ 21941-909, Brazil
| | - Bruna Samara S. Rekowsky
- Laboratory of Inspection and Technology of Milk and Derivatives, Escola de Medicina Veterinária e Zootecnia, Universidade Federal da Bahia, 40170-110 Bahia, Brazil
| | - Anna Paula A. Carvalho
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ 21941-598, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ 21941-909, Brazil
| | - Denes Kaic A. Rosário
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ 21941-598, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ 21941-909, Brazil
| | - Thaísa A. Elias
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ 21941-909, Brazil
| | - Marion P. Costa
- Laboratory of Inspection and Technology of Milk and Derivatives, Escola de Medicina Veterinária e Zootecnia, Universidade Federal da Bahia, 40170-110 Bahia, Brazil
| | - Debora Foguel
- Laboratory of Protein Aggregation and Amyloidosis, Instituto de Bioquímica Médica, Universidade Federal do Rio de Janeiro, 21941-590 Rio de Janeiro, Brazil
| | - Carlos A. Conte-Junior
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ 21941-598, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ 21941-909, Brazil
- Graduate Program in Sanitary Surveillance (PPGVS), National Institute of Health Quality Control (INCQS), Oswaldo Cruz Foundation (FIOCRUZ), Rio de Janeiro, RJ 21040-900, Brazil
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12
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Georgalaki M, Zoumpopoulou G, Anastasiou R, Kazou M, Tsakalidou E. Lactobacillus kefiranofaciens: From Isolation and Taxonomy to Probiotic Properties and Applications. Microorganisms 2021; 9:2158. [PMID: 34683479 PMCID: PMC8540521 DOI: 10.3390/microorganisms9102158] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2021] [Revised: 10/08/2021] [Accepted: 10/13/2021] [Indexed: 11/17/2022] Open
Abstract
One of the main lactic acid bacterial species found in the kefir grain ecosystem worldwide is Lactobacillus kefiranofaciens, exhibiting strong auto-aggregation capacity and, therefore, being involved in the mechanism of grain formation. Its occurrence and dominance in kefir grains of various types of milk and geographical origins have been verified by culture-dependent and independent approaches using multiple growth media and regions of the 16S rRNA gene, respectively, highlighting the importance of their combination for its taxonomic identification. L. kefiranofaciens comprises two subspecies, namely kefiranofaciens and kefirgranum, but only the first one is responsible for the production of kefiran, the water-soluble polysaccharide, which is a basic component of the kefir grain and famous for its technological as well as health-promoting properties. L. kefiranofaciens, although very demanding concerning its growth conditions, can be involved in mechanisms affecting intestinal health, immunomodulation, control of blood lipid levels, hypertension, antimicrobial action, and protection against diabetes and tumors. These valuable bio-functional properties place it among the most exquisite candidates for probiotic use as a starter culture in the production of health-beneficial dairy foods, such as the kefir beverage.
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Affiliation(s)
- Marina Georgalaki
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece; (G.Z.); (R.A.); (M.K.); (E.T.)
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13
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Food-derived biopolymer kefiran composites, nanocomposites and nanofibers: Emerging alternatives to food packaging and potentials in nanomedicine. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.07.038] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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14
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Marangoni Júnior L, Vieira RP, Anjos CAR. Kefiran-based films: Fundamental concepts, formulation strategies and properties. Carbohydr Polym 2020; 246:116609. [DOI: 10.1016/j.carbpol.2020.116609] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2020] [Revised: 05/17/2020] [Accepted: 05/26/2020] [Indexed: 12/19/2022]
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15
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Bacterial Populations in International Artisanal Kefirs. Microorganisms 2020; 8:microorganisms8091318. [PMID: 32872546 PMCID: PMC7565184 DOI: 10.3390/microorganisms8091318] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2020] [Revised: 08/12/2020] [Accepted: 08/27/2020] [Indexed: 12/17/2022] Open
Abstract
Artisanal kefir is a traditional fermented dairy product made using kefir grains. Kefir has documented natural antimicrobial activity and health benefits. A typical kefir microbial community includes lactic acid bacteria (LAB), acetic acid bacteria, and yeast among other species in a symbiotic matrix. In the presented work, the 16S rRNA gene sequencing was used to reveal bacterial populations and elucidate the diversity and abundance of LAB species in international artisanal kefirs from Fusion Tea, Britain, the Caucuses region, Ireland, Lithuania, and South Korea. Bacterial species found in high abundance in most artisanal kefirs included Lactobacillus kefiranofaciens, Lentilactobacillus kefiri,Lactobacillus ultunensis, Lactobacillus apis, Lactobacillus gigeriorum, Gluconobacter morbifer, Acetobacter orleanensis, Acetobacter pasteurianus, Acidocella aluminiidurans, and Lactobacillus helveticus. Some of these bacterial species are LAB that have been reported for their bacteriocin production capabilities and/or health promoting properties.
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16
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Multifarious cholesterol lowering potential of lactic acid bacteria equipped with desired probiotic functional attributes. 3 Biotech 2020; 10:200. [PMID: 32309109 DOI: 10.1007/s13205-020-02183-8] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2019] [Accepted: 03/25/2020] [Indexed: 12/21/2022] Open
Abstract
Lactic acid bacteria (LAB) isolates possessed functional probiotic attributes, such as high hydrophobicity and autoaggregation ability, coaggregation capability with bacterial pathogens, antimicrobial activity, antioxidant potential, and hypocholesterolemic effects. Selected potential probiotic LAB, i.e. Lactobacillus paracasei M3, L. casei M5, L. paracasei M7, and few others were studied for their ability to lower cholesterol using a number of methods viz. cholesterol assimilation, bile salt deconjugation, cholesterol co-precipitation, cholesterol adhesion to probiotic cell wall, and miceller sequestration of cholesterol. L. casei M5 showed maximum bile salt hydrolase (BSH) activity, and released 57.63 nmol of glycine/min, and was closely followed by LAB isolate M9 which generated 52.12 nmol of glycine/min. Sodium glycocholate was deconjugated by L. casei M5 to produce 27.77 μmol/mL of cholic acid, while other isolates produced 20-26 μmol/mL of cholic acid. Cholesterol was assimilated significantly by isolate M6 (82.15%) and L. casei M5 (76.51%). L. casei M5 showed higher cholesterol co-precipitation ability (50.16 μg/mL) as compared to other LAB isolates (33-44 μg/mL). Miceller cholesterol concentration was reduced maximally by LAB isolate M8 (87.5%), followed by isolates M5 (84.75%), M9 (84%), M10 (80%), and M37 (79%). Higher cell wall adhesion of cholesterol was realized by L. casei M5 (42.48 μg/mL) than other LAB isolates (30-40 μg/mL). Selected LAB probiotics demonstrated short chain fatty acid (acetate, propionate, and butyrate) producing ability, yet another way of probiotics-mediated cholesterol lowering.
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17
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Yue Y, Ye K, Lu J, Wang X, Zhang S, Liu L, Yang B, Nassar K, Xu X, Pang X, Lv J. Probiotic strain Lactobacillus plantarum YYC-3 prevents colon cancer in mice by regulating the tumour microenvironment. Biomed Pharmacother 2020; 127:110159. [PMID: 32353824 DOI: 10.1016/j.biopha.2020.110159] [Citation(s) in RCA: 48] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2020] [Revised: 04/04/2020] [Accepted: 04/13/2020] [Indexed: 02/07/2023] Open
Abstract
The gut microbiota plays important roles in chronic inflammation and colon cancer. Lactobacillus is a gut-resident probiotic with benefits to host health. We recently identified Lactobacillus plantarum strain YYC-3 with strong inhibition against two colon cancer cell lines (HT-29 and Caco2). However, the inhibitory effect of YYC-3 against colon cancer in vivo has not been verified. Thus, in the present study, we explored the probiotic function of strain YYC-3 and its cell-free supernatant (YYCS) respectively in the APCMin/+ mouse model of colon cancer during tumour development and growth, and the underlying anti-cancer mechanism. Treatment of both strain YYC-3 and the YYCS prevented the occurrence of colon tumours and mucosal damage in APCMin/+ mice fed a high-fat diet, although YYC-3 had a stronger anti-cancer effect. The mechanism involved modulation of the immune system and downregulated expression of the inflammatory cytokines interleukin (IL)-6, IL-17 F, and IL-22, along with reduced infiltration of inflammatory cells. Moreover, YYC-3 suppressed activation of the NF-κB and Wnt signalling pathways, and restored the altered gut microbiota composition to closely match that of wild-type mice. These results lay a theoretical foundation for application of YYC-3 in colon cancer prevention.
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Affiliation(s)
- Yuanchun Yue
- College of Food Science, Northeast Agricultural University, Harbin, 150030, PR China; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, PR China.
| | - Kai Ye
- Department of Radiology, Peking University Third Hospital, Beijing, PR China.
| | - Jing Lu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, PR China.
| | - Xinyu Wang
- National Laboratory of Biomacromolecules, CAS Center for Excellence in Biomacromolecules, Institute of Biophysics, Chinese Academy of Sciences, Beijing, 100101, PR China.
| | - Shuwen Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, PR China.
| | - Liu Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, PR China.
| | - Baoyu Yang
- College of Food Science, Northeast Agricultural University, Harbin, 150030, PR China.
| | - Khaled Nassar
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, PR China.
| | - Xiaoxi Xu
- College of Food Science, Northeast Agricultural University, Harbin, 150030, PR China.
| | - Xiaoyang Pang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, PR China.
| | - Jiaping Lv
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, PR China.
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18
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A Big World in Small Grain: A Review of Natural Milk Kefir Starters. Microorganisms 2020; 8:microorganisms8020192. [PMID: 32019167 PMCID: PMC7074874 DOI: 10.3390/microorganisms8020192] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2019] [Revised: 01/20/2020] [Accepted: 01/28/2020] [Indexed: 12/12/2022] Open
Abstract
Milk kefir is a traditional fermented milk product whose consumption is becoming increasingly popular. The natural starter for kefir production is kefir grain, which consists of various bacterial and yeast species. At the industrial scale, however, kefir grains are rarely used due to their slow growth, complex application, bad reproducibility and high costs. Instead, mixtures of defined lactic acid bacteria and sometimes yeasts are applied, which alter sensory and functional properties compared to natural grain-based milk kefir. In order to be able to mimic natural starter cultures for authentic kefir production, it is a prerequisite to gain deep knowledge about the nature of kefir grains, its microbial composition, morphologic structure, composition of strains on grains and the impact of environmental parameters on kefir grain characteristics. In addition, it is very important to deeply investigate the numerous multi-dimensional interactions among different species, which play important roles on the formation and the functionality of grains.
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Yamei, Guo YS, Zhu JJ, Xiao F, Hasiqimuge, Sun JP, Qian JP, Xu WL, Li CD, Guo L. Investigation of physicochemical composition and microbial communities in traditionally fermented vrum from Inner Mongolia. J Dairy Sci 2019; 102:8745-8755. [PMID: 31400900 DOI: 10.3168/jds.2019-16288] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2019] [Accepted: 06/13/2019] [Indexed: 12/26/2022]
Abstract
Mongolian traditionally fermented vrum is known for its functional characteristics, and indigenous microbial flora plays a critical role in its natural fermentation. However, studies of traditionally fermented vrum are still rare. In this study, we investigated the artisanal production of traditionally fermented vrum from Inner Mongolia. In general, its physicochemical composition was characterized by 34.5 ± 8% moisture, 44.9 ± 12.1% fat, 10.6 ± 3.2% protein, and 210 ± 102°T. The total lactic acid bacteria and yeast counts ranged from 50 to 2.8 × 108 cfu/g and from 0 to 1.1 × 106 cfu/g, respectively. We studied bacterial and fungal community structures in 9 fermented vrum; we identified 5 bacterial phyla represented by 11 genera (an average relative abundance >1%) and 8 species (>1%), and 3 fungal phyla represented by 8 genera (>1%) and 8 species (>1%). Relative abundance values showed that Lactococcus and Lactobacillus were the most common bacterial genera, and Dipodascus was the predominant fungal genus. This scientific investigation of the nutritional components, microbial counts, and community profiles in Mongolian traditionally fermented vrum could help to develop future functional biomaterials and probiotics.
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Affiliation(s)
- Yamei
- Xilingol Vocational College, Xilin Gol Institute of Bioengineering, Xilin Gol Food Testing and Risk Assessment Center, Xilinhot 026000, Inner Mongolia, China
| | - Yuan-Sheng Guo
- Xilingol Vocational College, Xilin Gol Institute of Bioengineering, Xilin Gol Food Testing and Risk Assessment Center, Xilinhot 026000, Inner Mongolia, China
| | - Jian-Jun Zhu
- Xilingol Vocational College, Xilin Gol Institute of Bioengineering, Xilin Gol Food Testing and Risk Assessment Center, Xilinhot 026000, Inner Mongolia, China
| | - Fang Xiao
- Xilingol Vocational College, Xilin Gol Institute of Bioengineering, Xilin Gol Food Testing and Risk Assessment Center, Xilinhot 026000, Inner Mongolia, China
| | - Hasiqimuge
- Xilingol Vocational College, Xilin Gol Institute of Bioengineering, Xilin Gol Food Testing and Risk Assessment Center, Xilinhot 026000, Inner Mongolia, China
| | - Jian-Ping Sun
- Xilingol Vocational College, Xilin Gol Institute of Bioengineering, Xilin Gol Food Testing and Risk Assessment Center, Xilinhot 026000, Inner Mongolia, China
| | - Jun-Ping Qian
- Xilingol Vocational College, Xilin Gol Institute of Bioengineering, Xilin Gol Food Testing and Risk Assessment Center, Xilinhot 026000, Inner Mongolia, China
| | - Wei-Liang Xu
- Xilingol Vocational College, Xilin Gol Institute of Bioengineering, Xilin Gol Food Testing and Risk Assessment Center, Xilinhot 026000, Inner Mongolia, China
| | - Chun-Dong Li
- Xilingol Vocational College, Xilin Gol Institute of Bioengineering, Xilin Gol Food Testing and Risk Assessment Center, Xilinhot 026000, Inner Mongolia, China
| | - Liang Guo
- Xilingol Vocational College, Xilin Gol Institute of Bioengineering, Xilin Gol Food Testing and Risk Assessment Center, Xilinhot 026000, Inner Mongolia, China.
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20
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Zielińska D, Kolożyn-Krajewska D. Food-Origin Lactic Acid Bacteria May Exhibit Probiotic Properties: Review. BIOMED RESEARCH INTERNATIONAL 2018; 2018:5063185. [PMID: 30402482 PMCID: PMC6191956 DOI: 10.1155/2018/5063185] [Citation(s) in RCA: 83] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 07/30/2018] [Accepted: 09/10/2018] [Indexed: 01/07/2023]
Abstract
One of the most promising areas of development in the human nutritional field over the last two decades has been the use of probiotics and recognition of their role in human health and disease. Lactic acid-producing bacteria are the most commonly used probiotics in foods. It is well known that probiotics have a number of beneficial health effects in humans and animals. They play an important role in the protection of the host against harmful microorganisms and also strengthen the immune system. Some probiotics have also been found to improve feed digestibility and reduce metabolic disorders. They must be safe, acid and bile tolerant, and able to adhere and colonize the intestinal tract. The means by which probiotic bacteria elicit their health effects are not understood fully, but may include competitive exclusion of enteric pathogens, neutralization of dietary carcinogens, production of antimicrobial metabolites, and modulation of mucosal and systemic immune function. So far, lactic acid bacteria isolated only from the human gastrointestinal tract are recommended by the Food and Agriculture Organization (FAO) and World Health Organization (WHO) for use as probiotics by humans. However, more and more studies suggest that strains considered to be probiotics could be isolated from fermented products of animal origin, as well as from non-dairy fermented products. Traditional fermented products are a rich source of microorganisms, some of which may exhibit probiotic properties. They conform to the FAO/WHO recommendation, with one exception; they have not been isolated from human gastrointestinal tract. In light of extensive new scientific evidence, should the possibility of changing the current FAO/WHO requirements for the definition of probiotic bacteria be considered?
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Affiliation(s)
- Dorota Zielińska
- Department of Food Gastronomy and Food Hygiene, Warsaw University of Life Sciences (SGGW), Nowoursynowska 159, 02-776 Warsaw, Poland
| | - Danuta Kolożyn-Krajewska
- Department of Food Gastronomy and Food Hygiene, Warsaw University of Life Sciences (SGGW), Nowoursynowska 159, 02-776 Warsaw, Poland
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21
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Thakur K, Xu GY, Zhang JG, Zhang F, Hu F, Wei ZJ. In vitro Prebiotic Effects of Bamboo Shoots and Potato Peel Extracts on the Proliferation of Lactic Acid Bacteria Under Simulated GIT Conditions. Front Microbiol 2018; 9:2114. [PMID: 30233560 PMCID: PMC6133992 DOI: 10.3389/fmicb.2018.02114] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2017] [Accepted: 08/20/2018] [Indexed: 01/01/2023] Open
Abstract
The present study explored the possible prebiotic application of potato peel and bamboo shoot extracts for the proliferation of lactic acid bacteria (LAB) from diverse niches and their tolerance ability to simulated gastrointestinal tract (GIT) conditions was also examined. Initially, the complete 16S rDNA sequencing of selected isolates revealed them as Lactobacillus paracasei (6), Staphylococcus simulans (2), and Streptococcus thermophilus (1). Higher cell densities and rapid pH change were obtained from cultured media supplemented with BS (2%) and PP (2%) as a carbon source. Their higher tolerance and the lowest reducing sugar abilities were obtained for BS at pH 2.5 and 9.0, while at pH 3.5 and 8.0 for PP. The isolates were screened for additional functional and technological properties to harvest the most appropriate starter. The selected isolates harbored promising functional properties such as amylase presence, cell surface hydrophobicity, autoaggregation, proteolytic and lipolytic activity, antifungal action, as well as exopolysaccharide production. On the basis of these attributes, microencapsulated strain K3 was found resistant to gastrointestinal conditions after 2 h, resulting in significantly (p ≤ 0.05) improved survival compared to non-capsulated strain. The current approach presents an interesting economical strategy to modulate LAB through supplementation of plant-derived carbon sources as well as to enhance their survival under GIT.
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Affiliation(s)
- Kiran Thakur
- School of Food Science and Engineering, Hefei University of Technology, Hefei, China.,Anhui Huaheng Biotechnology Co., Ltd., Hefei, China
| | - Guan-Yi Xu
- School of Food Science and Engineering, Hefei University of Technology, Hefei, China
| | - Jian-Guo Zhang
- School of Food Science and Engineering, Hefei University of Technology, Hefei, China
| | - Fang Zhang
- School of Food Science and Engineering, Hefei University of Technology, Hefei, China
| | - Fei Hu
- School of Food Science and Engineering, Hefei University of Technology, Hefei, China
| | - Zhao-Jun Wei
- School of Food Science and Engineering, Hefei University of Technology, Hefei, China.,Anhui Province Key Laboratory of Functional Compound Seasoning, Anhui Qiangwang Seasoning Food Co., Ltd., Jieshou, China
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22
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Kim DH, Jeong D, Kim H, Seo KH. Modern perspectives on the health benefits of kefir in next generation sequencing era: Improvement of the host gut microbiota. Crit Rev Food Sci Nutr 2018; 59:1782-1793. [DOI: 10.1080/10408398.2018.1428168] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
- Dong-Hyeon Kim
- Center for One Health, College of Veterinary Medicine, Konkuk University, Hwayang-dong, Gwangjin-gu, Seoul, Korea
| | - Dana Jeong
- Center for One Health, College of Veterinary Medicine, Konkuk University, Hwayang-dong, Gwangjin-gu, Seoul, Korea
| | - Hyunsook Kim
- Department of Food & Nutrition, College of Human Ecology, Hanyang University, Wangsimni-ro, Seongdong-gu, Seoul, Korea
| | - Kun-Ho Seo
- Center for One Health, College of Veterinary Medicine, Konkuk University, Hwayang-dong, Gwangjin-gu, Seoul, Korea
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23
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Gao W, Zhang L. Genotypic diversity of bacteria and yeasts isolated from Tibetan kefir. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13735] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
- Wei Gao
- Department of Food Science and Engineering; School of Chemistry and Chemical Engineering; Harbin Institute of Technology; Harbin 150000 Heilongjiang China
| | - Lanwei Zhang
- Department of Food Science and Engineering; School of Chemistry and Chemical Engineering; Harbin Institute of Technology; Harbin 150000 Heilongjiang China
- College of Food Science and Engineering; Ocean University of China; Qingdao 266003 Shandong China
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24
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Xing Z, Geng W, Li C, Sun Y, Wang Y. Comparative genomics of Lactobacillus kefiranofaciens ZW3 and related members of Lactobacillus. spp reveal adaptations to dairy and gut environments. Sci Rep 2017; 7:12827. [PMID: 28993659 PMCID: PMC5634458 DOI: 10.1038/s41598-017-12916-0] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2017] [Accepted: 09/11/2017] [Indexed: 01/18/2023] Open
Abstract
It is important for probiotics that are currently utilized in the dairy industry to have clear genetic backgrounds. In this study, the genetic characteristics of Lactobacillus kefiranofaciens ZW3 were studied by undertaking a comparative genomics study, and key genes for adaptation to different environments were investigated and validated in vitro. Evidence for horizontal gene transfer resulting in strong self-defense mechanisms was detected in the ZW3 genome. We identified a series of genes relevant for dairy environments and the intestinal tract, particularly for extracellular polysaccharide (EPS) production. Reverse transcription-qPCR (RT-qPCR) revealed significant increases in the relative expression of pgm, ugp, and uge during the mid-logarithmic phase, whereas the expression of pgi was higher at the beginning of the stationary phase. The enzymes encoded by these four genes concertedly regulated carbon flux, which in turn modulated the production of EPS precursors. Moreover, ZW3 tolerated pH 3.5 and 3% bile salt and retained cell surface hydrophobicity and auto-aggregation. In conclusion, we explored the potential of ZW3 for utilization in both the dairy industry and in probiotic applications. Additionally, we elucidated the regulation of the relevant genes involved in EPS production.
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Affiliation(s)
- Zhuqing Xing
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Food Engineering and Biotechnology Institute, Tianjin University of Science & Technology, Tianjin, 300457, China.,Chinese medical college of TJUTCM, Tianjin University of Traditional Chinese Medicine, Tianjin, 300193, China
| | - Weitao Geng
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Food Engineering and Biotechnology Institute, Tianjin University of Science & Technology, Tianjin, 300457, China
| | - Chao Li
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Food Engineering and Biotechnology Institute, Tianjin University of Science & Technology, Tianjin, 300457, China
| | - Ye Sun
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Food Engineering and Biotechnology Institute, Tianjin University of Science & Technology, Tianjin, 300457, China
| | - Yanping Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Food Engineering and Biotechnology Institute, Tianjin University of Science & Technology, Tianjin, 300457, China.
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25
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Liu Y, Liu JM, Zhang D, Ge K, Wang P, Liu H, Fang G, Wang S. Persistent Luminescence Nanophosphor Involved Near-Infrared Optical Bioimaging for Investigation of Foodborne Probiotics Biodistribution in Vivo: A Proof-of-Concept Study. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:8229-8240. [PMID: 28837320 DOI: 10.1021/acs.jafc.7b02870] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/06/2023]
Abstract
Probiotics has attracted great attention in food nutrition and safety research field, but thus far there are limited analytical techniques for visualized and real-time monitoring of the probiotics when they are ingested in vivo. Herein, the optical bioimaging technique has been introduced for investigation of foodborne probiotics biodistribution in vivo, employing the near-infrared (NIR) emitting persistent luminescence nanophosphors (PLNPs) of Cr3+-doped zinc gallogermanate (ZGGO) as the contrast nanoprobes. The ultrabrightness, super long afterglow, polydispersed size, low toxicity, and excellent photostability and biocompatibility of PLNPs were demonstrated to be qualified as a tracer for labeling probiotics via antibody (anti-Gram positive bacteria LTA antibody) recognition as well as contrast agent for long-term bioimaging the probiotics. In vivo optical bioimaging assay showed that the LTA antibody functionalized ZGGO nanoprobes that could be efficiently tagged to the probiobics were successfully applied for real-time monitoring and nondamaged probing of the biodistribution of probiotics inside the living body after oral administration. This work presents a proof-of-concept that exploited the bioimaging methodology for real-time and nondamaged researching the foodborne probiotics behaviors in vivo, which would open up a novel way of food safety detection and nutrition investigation.
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Affiliation(s)
- Yaoyao Liu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology , Tianjin, 300457, China
| | - Jing-Min Liu
- Research Center of Food Science and Human Health, School of Medicine, Nankai University , Tianjin 300071, China
| | - Dongdong Zhang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology , Tianjin, 300457, China
| | - Kun Ge
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology , Tianjin, 300457, China
| | - Peihua Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology , Tianjin, 300457, China
| | - Huilin Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU) , Beijing, 100048, China
| | - Guozhen Fang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology , Tianjin, 300457, China
| | - Shuo Wang
- Research Center of Food Science and Human Health, School of Medicine, Nankai University , Tianjin 300071, China
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