1
|
Zaib S, Hayat A, Khan I. Probiotics and their Beneficial Health Effects. Mini Rev Med Chem 2024; 24:110-125. [PMID: 37291788 DOI: 10.2174/1389557523666230608163823] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2023] [Revised: 05/10/2023] [Accepted: 05/17/2023] [Indexed: 06/10/2023]
Abstract
Probiotics are living microorganisms that are present in cultured milk and fermented food. Fermented foods are a rich source for the isolation of probiotics. They are known as good bacteria. They have various beneficial effects on human health including antihypertensive effects, antihypercholesterolemic effects, prevention of bowel disease, and improving the immune system. Microorganisms including bacteria, yeast, and mold are used as probiotics but the major microorganisms that are used as probiotics are bacteria from the genus Lactobacillus, Lactococcus, Streptococcus, and Bifidobacterium. Probiotics are beneficial in the prevention of harmful effects. Recently, the use of probiotics for the treatment of various oral and skin diseases has also gained significant attention. Clinical studies indicate that the usage of probiotics can alter gut microbiota composition and provoke immune modulation in a host. Due to their various health benefits, probiotics are attaining more interest as a substitute for antibiotics or anti-inflammatory drugs leading to the growth of the probiotic market.
Collapse
Affiliation(s)
- Sumera Zaib
- Department of Basic and Applied Chemistry, Faculty of Sciences and Technology, University of Central Punjab, Lahore, 54590, Pakistan
| | - Aqsa Hayat
- Department of Basic and Applied Chemistry, Faculty of Sciences and Technology, University of Central Punjab, Lahore, 54590, Pakistan
| | - Imtiaz Khan
- Department of Chemistry, Manchester Institute of Biotechnology, The University of Manchester, 131, Princess Street, Manchester M1 7DN, United Kingdom
| |
Collapse
|
2
|
Mazzantini D, Calvigioni M, Celandroni F, Lupetti A, Ghelardi E. In vitro assessment of probiotic attributes for strains contained in commercial formulations. Sci Rep 2022; 12:21640. [PMID: 36517529 PMCID: PMC9751119 DOI: 10.1038/s41598-022-25688-z] [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: 08/06/2021] [Accepted: 12/02/2022] [Indexed: 12/15/2022] Open
Abstract
Although probiotics are often indiscriminately prescribed, they are not equal and their effects on the host may profoundly differ. In vitro determination of the attributes of probiotics should be a primary concern and be performed even before clinical studies are designed. In fact, knowledge on the biological properties a microbe possesses is crucial for selecting the most suitable bacteriotherapy for each individual. Herein, nine strains (Bacillus clausii NR, OC, SIN, T, Bacillus coagulans ATCC 7050, Bifidobacterium breve DSM 16604, Limosilactobacillus reuteri DSM 17938, Lacticaseibacillus rhamnosus ATCC 53103, and Saccharomyces boulardii CNCM I-745) declared to be contained in six commercial formulations were tested for their ability to tolerate simulated intestinal conditions, adhere to mucins, and produce β-galactosidase, antioxidant enzymes, riboflavin, and D-lactate. With the exception of B. breve, all microbes survived in simulated intestinal fluid. L. rhamnosus was unable to adhere to mucins and differences in mucin adhesion were evidenced for L. reuteri and S. boulardii depending on oxygen levels. All microorganisms produced antioxidant enzymes, but only B. clausii, B. coagulans, B. breve, and L. reuteri synthesize β-galactosidase. Riboflavin secretion was observed for Bacillus species and L. rhamnosus, while D-lactate production was restricted to L. reuteri and L. rhamnosus. Our findings indicate that the analyzed strains possess different in vitro biological properties, thus highlighting the usefulness of in vitro tests as prelude for clinical research.
Collapse
Affiliation(s)
- Diletta Mazzantini
- grid.5395.a0000 0004 1757 3729Department of Translational Research and New Technologies in Medicine and Surgery, University of Pisa, Pisa, Italy
| | - Marco Calvigioni
- grid.5395.a0000 0004 1757 3729Department of Translational Research and New Technologies in Medicine and Surgery, University of Pisa, Pisa, Italy
| | - Francesco Celandroni
- grid.5395.a0000 0004 1757 3729Department of Translational Research and New Technologies in Medicine and Surgery, University of Pisa, Pisa, Italy
| | - Antonella Lupetti
- grid.5395.a0000 0004 1757 3729Department of Translational Research and New Technologies in Medicine and Surgery, University of Pisa, Pisa, Italy
| | - Emilia Ghelardi
- grid.5395.a0000 0004 1757 3729Department of Translational Research and New Technologies in Medicine and Surgery, University of Pisa, Pisa, Italy ,grid.5395.a0000 0004 1757 3729Research Center Nutraceuticals and Food for Health-Nutrafood, University of Pisa, Pisa, Italy
| |
Collapse
|
3
|
Ayivi RD, Ibrahim SA. Lactic acid bacteria: An essential probiotic and starter culture for the production of yoghurt. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16076] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Raphael D. Ayivi
- Department of Food and Nutritional Sciences North Carolina A&T State University Greensboro NC 27411 USA
- Department of Nanoscience, Joint School of Nanoscience and Nanoengineering University of North Carolina Greensboro NC 27412 USA
| | - Salam A. Ibrahim
- Department of Food and Nutritional Sciences North Carolina A&T State University Greensboro NC 27411 USA
| |
Collapse
|
4
|
Du M, Yang S, Jiang T, Liang T, Li Y, Cai S, Wu Q, Zhang J, Chen W, Xie X. Cloning, Expression, Purification, and Characterization of β-Galactosidase from Bifidobacterium longum and Bifidobacterium pseudocatenulatum. Molecules 2022; 27:molecules27144497. [PMID: 35889370 PMCID: PMC9323360 DOI: 10.3390/molecules27144497] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2022] [Revised: 05/30/2022] [Accepted: 06/02/2022] [Indexed: 02/01/2023] Open
Abstract
Expression and purification of β-galactosidases derived from Bifidobacterium provide a new resource for efficient lactose hydrolysis and lactose intolerance alleviation. Here, we cloned and expressed two β-galactosidases derived from Bifidobacterium. The optimal pH for BLGLB1 was 5.5, and the optimal temperature was 45 °C, at which the enzyme activity of BLGLB1 was higher than that of commercial enzyme E (300 ± 3.6 U/mg) under its optimal conditions, reaching 2200 ± 15 U/mg. The optimal pH and temperature for BPGLB1 were 6.0 and 45 °C, respectively, and the enzyme activity (0.58 ± 0.03 U/mg) under optimum conditions was significantly lower than that of BLGLB1. The structures of the two β-galactosidase were similar, with all known key sites conserved. When o-nitrophenyl-β-D-galactoside (oNPG) was used as an enzyme reaction substrate, the maximum reaction velocity (Vmax) for BLGLB1 and BPGLB1 was 3700 ± 100 U/mg and 1.1 ± 0.1 U/mg, respectively. The kinetic constant (Km) of BLGLB1 and BPGLB1 was 1.9 ± 0.1 and 1.3 ± 0.3 mmol/L, respectively. The respective catalytic constant (kcat) of BLGLB1 and BPGLB1 was 1700 ± 40 s−1 and 0.5 ± 0.02 s−1, respectively; the respective kcat/Km value of BLGLB1 and BPGLB1 was 870 L/(mmol∙s) and 0.36 L/(mmol∙s), respectively. The Km, kcat and Vmax values of BLGLB1 were superior to those of earlier reported β-galactosidase derived from Bifidobacterium. Overall, BLGLB1 has potential application in the food industry.
Collapse
Affiliation(s)
- Mingzhu Du
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (M.D.); (S.Y.)
- Guangdong Provincial Key Laboratory of Microbial Safety and Health, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China; (T.J.); (T.L.); (Y.L.); (S.C.); (Q.W.)
| | - Shuanghong Yang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (M.D.); (S.Y.)
- Guangdong Provincial Key Laboratory of Microbial Safety and Health, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China; (T.J.); (T.L.); (Y.L.); (S.C.); (Q.W.)
| | - Tong Jiang
- Guangdong Provincial Key Laboratory of Microbial Safety and Health, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China; (T.J.); (T.L.); (Y.L.); (S.C.); (Q.W.)
| | - Tingting Liang
- Guangdong Provincial Key Laboratory of Microbial Safety and Health, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China; (T.J.); (T.L.); (Y.L.); (S.C.); (Q.W.)
| | - Ying Li
- Guangdong Provincial Key Laboratory of Microbial Safety and Health, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China; (T.J.); (T.L.); (Y.L.); (S.C.); (Q.W.)
| | - Shuzhen Cai
- Guangdong Provincial Key Laboratory of Microbial Safety and Health, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China; (T.J.); (T.L.); (Y.L.); (S.C.); (Q.W.)
| | - Qingping Wu
- Guangdong Provincial Key Laboratory of Microbial Safety and Health, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China; (T.J.); (T.L.); (Y.L.); (S.C.); (Q.W.)
| | - Jumei Zhang
- Guangdong Provincial Key Laboratory of Microbial Safety and Health, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China; (T.J.); (T.L.); (Y.L.); (S.C.); (Q.W.)
- Correspondence: (J.Z.); (W.C.); (X.X.)
| | - Wei Chen
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (M.D.); (S.Y.)
- Correspondence: (J.Z.); (W.C.); (X.X.)
| | - Xinqiang Xie
- Guangdong Provincial Key Laboratory of Microbial Safety and Health, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China; (T.J.); (T.L.); (Y.L.); (S.C.); (Q.W.)
- Correspondence: (J.Z.); (W.C.); (X.X.)
| |
Collapse
|
5
|
Abstract
The aim of this review was to present various topics related to lactose intolerance with special attention given to the role of fermented foods and probiotics in alleviating gastrointestinal symptoms. Lactose intolerance is a common digestive problem in which the human body is unable to digest lactose, known as milk sugar. Lactose intolerance can either be hereditary or a consequence of intestinal diseases. Recent work has demonstrated that fermented dairy products and probiotics can modify the metabolic activities of colonic microbiota and may alleviate the symptoms of lactose intolerance. We suggest that, lactose free dairy products could be recommended as alternatives for the alleviation of lactose intolerance and for the promotion of human health and wellness.
Collapse
|
6
|
Aulitto M, Strazzulli A, Sansone F, Cozzolino F, Monti M, Moracci M, Fiorentino G, Limauro D, Bartolucci S, Contursi P. Prebiotic properties of Bacillus coagulans MA-13: production of galactoside hydrolyzing enzymes and characterization of the transglycosylation properties of a GH42 β-galactosidase. Microb Cell Fact 2021; 20:71. [PMID: 33736637 PMCID: PMC7977261 DOI: 10.1186/s12934-021-01553-y] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2021] [Accepted: 02/25/2021] [Indexed: 01/18/2023] Open
Abstract
Background The spore-forming lactic acid bacterium Bacillus coagulans MA-13 has been isolated from canned beans manufacturing and successfully employed for the sustainable production of lactic acid from lignocellulosic biomass. Among lactic acid bacteria, B. coagulans strains are generally recognized as safe (GRAS) for human consumption. Low-cost microbial production of industrially valuable products such as lactic acid and various enzymes devoted to the hydrolysis of oligosaccharides and lactose, is of great importance to the food industry. Specifically, α- and β-galactosidases are attractive for their ability to hydrolyze not-digestible galactosides present in the food matrix as well as in the human gastrointestinal tract. Results In this work we have explored the potential of B. coagulans MA-13 as a source of metabolites and enzymes to improve the digestibility and the nutritional value of food. A combination of mass spectrometry analysis with conventional biochemical approaches has been employed to unveil the intra- and extra- cellular glycosyl hydrolase (GH) repertoire of B. coagulans MA-13 under diverse growth conditions. The highest enzymatic activity was detected on β-1,4 and α-1,6-glycosidic linkages and the enzymes responsible for these activities were unambiguously identified as β-galactosidase (GH42) and α-galactosidase (GH36), respectively. Whilst the former has been found only in the cytosol, the latter is localized also extracellularly. The export of this enzyme may occur through a not yet identified secretion mechanism, since a typical signal peptide is missing in the α-galactosidase sequence. A full biochemical characterization of the recombinant β-galactosidase has been carried out and the ability of this enzyme to perform homo- and hetero-condensation reactions to produce galacto-oligosaccharides, has been demonstrated. Conclusions Probiotics which are safe for human use and are capable of producing high levels of both α-galactosidase and β-galactosidase are of great importance to the food industry. In this work we have proven the ability of B. coagulans MA-13 to over-produce these two enzymes thus paving the way for its potential use in treatment of gastrointestinal diseases. ![]()
Supplementary Information The online version contains supplementary material available at 10.1186/s12934-021-01553-y.
Collapse
Affiliation(s)
- Martina Aulitto
- Department of Biology, University of Naples Federico II, 80126, Naples, Italy.,Division of Biological Systems and Engineering, Lawrence Berkeley National Laboratory, Berkeley, CA, 94720, USA
| | - Andrea Strazzulli
- Department of Biology, University of Naples Federico II, 80126, Naples, Italy.,Task Force On Microbiome Studies, University of Naples Federico II, Naples, Italy
| | - Ferdinando Sansone
- Department of Biology, University of Naples Federico II, 80126, Naples, Italy
| | - Flora Cozzolino
- Department of Chemical Sciences, University of Naples Federico II, 80126, Naples, Italy.,CEINGE Advanced Biotechnologies, University of Naples Federico II, 80145, Naples, Italy
| | - Maria Monti
- Department of Chemical Sciences, University of Naples Federico II, 80126, Naples, Italy.,CEINGE Advanced Biotechnologies, University of Naples Federico II, 80145, Naples, Italy
| | - Marco Moracci
- Department of Biology, University of Naples Federico II, 80126, Naples, Italy.,Task Force On Microbiome Studies, University of Naples Federico II, Naples, Italy.,Institute of Biosciences and BioResources-National Research Council of Italy, Naples, Italy
| | - Gabriella Fiorentino
- Department of Biology, University of Naples Federico II, 80126, Naples, Italy.,BAT Center-Interuniversity Center for Studies On Bioinspired Agro-Environmental Technology, University of Napoli Federico II, Portici, NA, Italy
| | - Danila Limauro
- Department of Biology, University of Naples Federico II, 80126, Naples, Italy.,BAT Center-Interuniversity Center for Studies On Bioinspired Agro-Environmental Technology, University of Napoli Federico II, Portici, NA, Italy
| | | | - Patrizia Contursi
- Department of Biology, University of Naples Federico II, 80126, Naples, Italy. .,Task Force On Microbiome Studies, University of Naples Federico II, Naples, Italy. .,BAT Center-Interuniversity Center for Studies On Bioinspired Agro-Environmental Technology, University of Napoli Federico II, Portici, NA, Italy.
| |
Collapse
|
7
|
Abstract
Research on lactic acid bacteria has confirmed how specific strains possess probiotic properties and impart unique sensory characteristics to food products. The use of probiotic lactic acid bacteria (LAB) in many food products, thus confers various health benefits to humans when they are frequently consumed in adequate amounts. The advent of functional food or the concept of nutraceuticals objectively places more emphasis on seeking alternatives to limit the use of medications thus promoting the regular consumption of fermented foods. Probiotic use has thus been recommended to fulfill the role of nutraceuticals, as no side effects on human health have been reported. Probiotics and lactic acid bacteria can boost and strengthen the human immune system, thereby increasing its resistance against numerous disease conditions. Consumer safety and confidence in dairy and fermented food products and the desire of the food industry to meet the sensory and health needs of consumers, has thus increased the demand for probiotic starter cultures with exceptional performance coupled with health benefiting properties. The potential of probiotic cultures and lactic acid bacteria in many industrial applications including fermented food products generally affects product characteristics and also serves as health-promoting foods for humans. The alleviation of lactose intolerance in many populations globally has been one of the widely accepted health claims attributed to probiotics and lactic acid bacteria, although many diseases have been treated with probiotic lactic acid bacteria and have been proven with scientific and clinical studies. The aim of our review was to present information related to lactic acid bacteria, the new classification and perspectives on industrial applications with a special emphasis on food safety and human health.
Collapse
|
8
|
Unravelling the carbohydrate specificity of MelA from Lactobacillus plantarum WCFS1: An α-galactosidase displaying regioselective transgalactosylation. Int J Biol Macromol 2020; 153:1070-1079. [DOI: 10.1016/j.ijbiomac.2019.10.237] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2019] [Revised: 10/25/2019] [Accepted: 10/25/2019] [Indexed: 11/20/2022]
|
9
|
Bhatia S, Singh A, Batra N, Singh J. Microbial production and biotechnological applications of α-galactosidase. Int J Biol Macromol 2019; 150:1294-1313. [PMID: 31747573 DOI: 10.1016/j.ijbiomac.2019.10.140] [Citation(s) in RCA: 44] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2019] [Revised: 10/12/2019] [Accepted: 10/15/2019] [Indexed: 12/13/2022]
Abstract
α-Galactosidase, (E.C. 3.2.1.22) is an exoglycosidase that target galactooligosaccharides such as raffinose, melibiose, stachyose and branched polysaccharides like galactomannans and galacto-glucomannans by catalysing the hydrolysis of α-1,6 linked terminal galactose residues. The enzyme has been isolated and characterized from microbial, plant and animal sources. This ubiquitous enzyme possesses physiological significance and immense industrial potential. Optimization of the growth conditions and efficient purification strategies can lead to a significant increase in the enzyme production. To boost commercial productivity, cloning of novel α-galactosidase genes and their heterologous expression in suitable host has gained popularity. Enzyme immobilization leads to its greater reutilization, superior thermostability, pH tolerance and increased activity. The enzyme is well explored in food industry in the removal of raffinose family oligosaccharides (RFOs) in soymilk and sugar crystallization process. It also improves animal feed quality and biomass processing. Applications of the enzyme is in the area of biomedicine includes therapeutic advances in treatment of Fabry disease, blood group conversion and removal of α-gal type immunogenic epitopes in xenotransplantation. With considerable biotechnological applications, this enzyme has been vastly commercialized and holds greater future prospects.
Collapse
Affiliation(s)
- Sonu Bhatia
- Department of Biotechnology, Panjab University, Chandigarh, India
| | - Abhinashi Singh
- Department of Biotechnology, G.G.D.S.D. College, Sector-32-C, Chandigarh, India
| | - Navneet Batra
- Department of Biotechnology, G.G.D.S.D. College, Sector-32-C, Chandigarh, India
| | - Jagtar Singh
- Department of Biotechnology, Panjab University, Chandigarh, India.
| |
Collapse
|
10
|
Effect of metal ions present in milk on the structure and functional integrity of native and polyaniline chitosan nanocomposites bound β-galactosidase: A multi-spectroscopic approach. Food Chem 2019; 279:312-320. [DOI: 10.1016/j.foodchem.2018.12.022] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2018] [Revised: 12/03/2018] [Accepted: 12/04/2018] [Indexed: 11/18/2022]
|
11
|
Increase in an Intracellular β-Galactosidase Biosynthesis Using L. reuteri NRRL B-14171, Inducers and Alternative Low-Cost Nitrogen Sources under Submerged Cultivation. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2018. [DOI: 10.1515/ijfe-2017-0333] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Abstract
AbstractThe aim of this study was to select among lactic acid bacteria (LAB) and yeast a potential β-galactosidase producer, based on bioprocess parameters. From the selected microorganism, different organic cheaper nitrogen sources (single and combined) with low cost for β-galactosidase production were evaluated. Lactobacillus reuteri B-14171 showed the highest enzymatic activity (1,286 U L−1), high productivity (28.78 U L h−1) and yield factor (82.32 U g−1), evidencing its potential for β-galactosidase production. All organic nitrogen sources tested were viable for the enzymatic production using L. reuteri B-14171. The MMRS casein (3.0 g L−1) + inactive beer yeast (3.0 g L−1) as nitrogen source increased the enzymatic activity (1269 U L−1) with 1.83 times lower production costs of culture medium when compared to MMRS-yeast extract B. The MMRS casein + inactive beer yeast has proved to be an innovative and cheaper nitrogen source for β-galactosidase production by L. reuteri B-14171.
Collapse
|
12
|
Di Pierro F, Bertuccioli A, Marini E, Ivaldi L. A pilot trial on subjects with lactose and/or oligosaccharides intolerance treated with a fixed mixture of pure and enteric-coated α- and β-galactosidase. Clin Exp Gastroenterol 2015; 8:95-100. [PMID: 25733920 PMCID: PMC4340330 DOI: 10.2147/ceg.s79449] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
Abstract
Aim Lactose and complex carbohydrates maldigestion, common food intolerances due to low gut content of α- and β-galactosidase, lead to abdominal symptoms including pain, diarrhea, bloating, flatulence, and cramping. Commonly, intolerant patients are advised by physicians to avoid the offending foods (dairy foods, cereals, beans, etc). This food-limiting option, however, has possible nutritional risks. We have therefore evaluated the impact of using pure, enteric-coated α- plus β-galactosidase on gut symptoms in intolerant subjects instead of avoidance of the offending foods. Methods Sixteen subjects intolerant to lactose and/or complex carbohydrates were enrolled and evaluated in terms of gut symptoms with 1) uncontrolled diet, 2) diet devoid of offending foods, and 3) uncontrolled diet along with pure, enteric-coated α- and β-galactosidase (DDM Galactosidase®). Results Even with the uncontrolled diet, intolerant subjects treated with DDM Galactosidase® exhibited reduced gut symptoms (bloating, flatulence, diarrhea, and constipation) significantly better than the control treatment as well as having a diet devoid of offending foods. Conclusion DDM Galactosidase® is a valid and safe optional treatment to counteract lactose and complex carbohydrate intolerance in subjects who prefer not to avoid, at least partially, offending foods.
Collapse
Affiliation(s)
| | | | | | - Leandro Ivaldi
- Digestive Endoscopic Department, Ceva Hospital, Ceva, Cuneo, Italy
| |
Collapse
|
13
|
|
14
|
Hassan OA, AbuGhazaleh AA, Ibrahim SA, Isikhuemhen OS, Awaisheh SS, Tahergorabi R. Viability and α- and β-galactosidase activity ofBifidobacterium breveandLactobacillus reuteriin yoghurt products supplemented with shiitake mushroom extract during refrigerated storage. INT J DAIRY TECHNOL 2014. [DOI: 10.1111/1471-0307.12151] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Osman A Hassan
- Food and Nutritional Sciences; NC A&T State University; Greensboro NC 27411 USA
| | - Amer A AbuGhazaleh
- Department of Animal Science, Food and Nutrition; Southern Illinois University; Carbondale IL 62901 USA
| | - Salam A Ibrahim
- Food and Nutritional Sciences; NC A&T State University; Greensboro NC 27411 USA
| | | | - Saddam S Awaisheh
- Department of Nutrition and Food Science; Al-Balqa Applied University; 19117 Salt Jordan
| | - Reza Tahergorabi
- Food and Nutritional Sciences; NC A&T State University; Greensboro NC 27411 USA
| |
Collapse
|
15
|
Karlton-Senaye BD, Tahergorabi R, Giddings VL, Ibrahim SA. Effect of gums on viability and β-galactosidase activity ofLactobacillusspp. in milk drink during refrigerated storage. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12633] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Bernice D. Karlton-Senaye
- Energy and Environmental Systems; North Carolina Agricultural and Technical State University; Greensboro NC USA
| | - Reza Tahergorabi
- Energy and Environmental Systems; North Carolina Agricultural and Technical State University; Greensboro NC USA
| | - Valerie L. Giddings
- Department of Family and Consumer Sciences; North Carolina Agricultural and Technical State University; Greensboro NC USA
| | - Salam A. Ibrahim
- Energy and Environmental Systems; North Carolina Agricultural and Technical State University; Greensboro NC USA
| |
Collapse
|
16
|
Hayek SA, Shahbazi A, Worku M, Ibrahim SA. Enzymatic activity of Lactobacillus reuteri grown in a sweet potato based medium with the addition of metal ions. SPRINGERPLUS 2013; 2:465. [PMID: 24083112 PMCID: PMC3786077 DOI: 10.1186/2193-1801-2-465] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/07/2013] [Accepted: 09/11/2013] [Indexed: 11/20/2022]
Abstract
The effect of metal ions on the enzymatic activity of Lactobacillus reuteri was studied. The enzymatic activity was determined spectrophotometrically using the corresponding substrate. In the control group, L. reuteri MF14-C, MM2-3, SD2112, and DSM20016 produced the highest α-glucosidase (40.06 ± 2.80 Glu U/mL), β-glucosidase (17.82 ± 1.45 Glu U/mL), acid phosphatase (20.55 ± 0.74 Ph U/mL), and phytase (0.90 ± 0.05 Ph U/mL) respectively. The addition of Mg(2+) and Mn(2+) led to enhance α-glucosidase produced by L. reuteri MM2-3 by 113.6% and 100.6% respectively. α-Glucosidase produced by MF14-C and CF2-7F was decrease in the presence of K(+) by 65.8 and 69.4% respectively. β-Glucosidase activity of MM7 and SD2112 increased in the presence of Ca(2+) (by 121.8 and 129.8%) and Fe(2+) (by 143.9 and 126.7%) respectively. Acid phosphatase produced by L. reuteri CF2-7F and MM2-3 was enhanced in the presence of Mg(2+), Ca(2+) or Mn(2+) by (94.7, 43.2, and 70.1%) and (63.1, 67.8, and 45.6%) respectively. On the other hand, Fe(2+), K(+), and Na(+) caused only slight increase or decrease in acid phosphatase activity. Phytase produced by L. reuteri MM2-3 was increase in the presence of Mg(2+) and Mn(2+) by 51.0 and 74.5% respectively. Ca(2+) enhanced phytase activity of MM2-3 and DSM20016 by 27.5 and 28.9% respectively. The addition of Na(+) or Fe(2+) decreased phytase activity of L. reuteri. On average, Mg(2+) and Mn(2+) followed by Ca(2+) led to the highest enhancement of the tested enzymes. However, the effect of each metal ion on the enzymatic activity of L. reuteri was found to be a strain dependent. Therefore, a maximized level of a target enzyme could be achieved by selecting a combination of specific strain and specific metal ion.
Collapse
Affiliation(s)
- Saeed A Hayek
- Food Microbiology and Biotechnology Laboratory, North Carolina Agricultural and Technical State University, 163 Carver Hall, Greensboro, Greensboro, NC 27411 USA
| | - Aboghasem Shahbazi
- Food Microbiology and Biotechnology Laboratory, North Carolina Agricultural and Technical State University, 163 Carver Hall, Greensboro, Greensboro, NC 27411 USA
| | - Mulumebet Worku
- Food Microbiology and Biotechnology Laboratory, North Carolina Agricultural and Technical State University, 163 Carver Hall, Greensboro, Greensboro, NC 27411 USA
| | - Salam A Ibrahim
- Food Microbiology and Biotechnology Laboratory, North Carolina Agricultural and Technical State University, 163 Carver Hall, Greensboro, Greensboro, NC 27411 USA
| |
Collapse
|
17
|
Characterization of α-galacto-oligosaccharides formed via heterologous expression of α-galactosidases from Lactobacillus reuteri in Lactococcus lactis. Appl Microbiol Biotechnol 2013; 98:2507-17. [DOI: 10.1007/s00253-013-5145-x] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2013] [Revised: 07/16/2013] [Accepted: 07/19/2013] [Indexed: 12/21/2022]
|
18
|
Hayek SA, Ibrahim SA. Current Limitations and Challenges with Lactic Acid Bacteria: A Review. ACTA ACUST UNITED AC 2013. [DOI: 10.4236/fns.2013.411a010] [Citation(s) in RCA: 71] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
19
|
Gyawali R, Ibrahim SA. Impact of plant derivatives on the growth of foodborne pathogens and the functionality of probiotics. Appl Microbiol Biotechnol 2012; 95:29-45. [DOI: 10.1007/s00253-012-4117-x] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2012] [Revised: 04/17/2012] [Accepted: 04/17/2012] [Indexed: 02/07/2023]
|
20
|
Disulfide bond formation and activation of Escherichia coli β-galactosidase under oxidizing conditions. Appl Environ Microbiol 2012; 78:2376-85. [PMID: 22286993 DOI: 10.1128/aem.06923-11] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
Abstract
Escherichia coli β-galactosidase is probably the most widely used reporter enzyme in molecular biology, cell biology, and biotechnology because of the easy detection of its activity. Its large size and tetrameric structure make this bacterial protein an interesting model for crystallographic studies and atomic mapping. In the present study, we investigate a version of Escherichia coli β-galactosidase produced under oxidizing conditions, in the cytoplasm of an Origami strain. Our data prove the activation of this microbial enzyme under oxidizing conditions and clearly show the occurrence of a disulfide bond in the β-galactosidase structure. Additionally, the formation of this disulfide bond is supported by the analysis of a homology model of the protein that indicates that two cysteines located in the vicinity of the catalytic center are sufficiently close for disulfide bond formation.
Collapse
|