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Lacticaseibacillus rhamnosus: A Suitable Candidate for the Construction of Novel Bioengineered Probiotic Strains for Targeted Pathogen Control. Foods 2022; 11:foods11060785. [PMID: 35327208 PMCID: PMC8947445 DOI: 10.3390/foods11060785] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2022] [Revised: 03/03/2022] [Accepted: 03/07/2022] [Indexed: 12/12/2022] Open
Abstract
Probiotics, with their associated beneficial effects, have gained popularity for the control of foodborne pathogens. Various sources are explored with the intent to isolate novel robust probiotic strains with a broad range of health benefits due to, among other mechanisms, the production of an array of antimicrobial compounds. One of the shortcomings of these wild-type probiotics is their non-specificity. A pursuit to circumvent this limitation led to the advent of the field of pathobiotechnology. In this discipline, specific pathogen gene(s) are cloned and expressed into a given probiotic to yield a novel pathogen-specific strain. The resultant recombinant probiotic strain will exhibit enhanced species-specific inhibition of the pathogen and its associated infection. Such probiotics are also used as vehicles to deliver therapeutic agents. As fascinating as this approach is, coupled with the availability of numerous probiotics, it brings a challenge with regard to deciding which of the probiotics to use. Nonetheless, it is indisputable that an ideal candidate must fulfil the probiotic selection criteria. This review aims to show how Lacticaseibacillus rhamnosus, a clinically best-studied probiotic, presents as such a candidate. The objective is to spark researchers’ interest to conduct further probiotic-engineering studies using L. rhamnosus, with prospects for the successful development of novel probiotic strains with enhanced beneficial attributes.
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2
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Bagel A, Sergentet D. Shiga Toxin-Producing Escherichia coli and Milk Fat Globules. Microorganisms 2022; 10:microorganisms10030496. [PMID: 35336072 PMCID: PMC8953591 DOI: 10.3390/microorganisms10030496] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2022] [Revised: 02/09/2022] [Accepted: 02/17/2022] [Indexed: 02/04/2023] Open
Abstract
Shiga toxin-producing Escherichia coli (STEC) are zoonotic Gram-negative bacteria. While raw milk cheese consumption is healthful, contamination with pathogens such as STEC can occur due to poor hygiene practices at the farm level. STEC infections cause mild to serious symptoms in humans. The raw milk cheese-making process concentrates certain milk macromolecules such as proteins and milk fat globules (MFGs), allowing the intrinsic beneficial and pathogenic microflora to continue to thrive. MFGs are surrounded by a biological membrane, the milk fat globule membrane (MFGM), which has a globally positive health effect, including inhibition of pathogen adhesion. In this review, we provide an update on the adhesion between STEC and raw MFGs and highlight the consequences of this interaction in terms of food safety, pathogen detection, and therapeutic development.
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Affiliation(s)
- Arthur Bagel
- ‘Bacterial Opportunistic Pathogens and Environment’ Research Team, Université de Lyon, UMR5557 Ecologie Microbienne Lyon, CNRS (National Center of Scientific Research), VetAgro Sup, Marcy-l’Etoile, 69280 Lyon, France;
| | - Delphine Sergentet
- ‘Bacterial Opportunistic Pathogens and Environment’ Research Team, Université de Lyon, UMR5557 Ecologie Microbienne Lyon, CNRS (National Center of Scientific Research), VetAgro Sup, Marcy-l’Etoile, 69280 Lyon, France;
- Laboratoire d’Etudes des Microorganismes Alimentaires Pathogènes-French National Reference Laboratory for Escherichia coli Including Shiga Toxin-Producing E. coli (NRL-STEC), VetAgro Sup—Campus Vétérinaire, Université de Lyon, Marcy-l’Etoile, 69280 Lyon, France
- Correspondence:
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3
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Melchior S, Calligaris S, Marino M, D’Este F, Honsell G, Nicoli MC, Innocente N. Digestive protection of probiotic
Lacticaseibacillus rhamnosus
in Ricotta cheese by monoglyceride structured emulsions. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15641] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Sofia Melchior
- Dipartimento di Scienze Agroalimentari, Ambientali e Animali Università di Udine via Sondrio 2/A Udine 33100 Italy
| | - Sonia Calligaris
- Dipartimento di Scienze Agroalimentari, Ambientali e Animali Università di Udine via Sondrio 2/A Udine 33100 Italy
| | - Marilena Marino
- Dipartimento di Scienze Agroalimentari, Ambientali e Animali Università di Udine via Sondrio 2/A Udine 33100 Italy
| | - Francesca D’Este
- Dipartimento di Area Medica Università di Udine P.le Kolbe 4 Udine 33100 Italy
| | - Giorgio Honsell
- Dipartimento di Scienze Agroalimentari, Ambientali e Animali Università di Udine via Sondrio 2/A Udine 33100 Italy
| | - Maria Cristina Nicoli
- Dipartimento di Scienze Agroalimentari, Ambientali e Animali Università di Udine via Sondrio 2/A Udine 33100 Italy
| | - Nadia Innocente
- Dipartimento di Scienze Agroalimentari, Ambientali e Animali Università di Udine via Sondrio 2/A Udine 33100 Italy
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4
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O'Farrell C, Stamatopoulos K, Simmons M, Batchelor H. In vitro models to evaluate ingestible devices: Present status and current trends. Adv Drug Deliv Rev 2021; 178:113924. [PMID: 34390774 DOI: 10.1016/j.addr.2021.113924] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2021] [Revised: 08/03/2021] [Accepted: 08/09/2021] [Indexed: 12/14/2022]
Abstract
Orally ingestible medical devices offer significant opportunity in the diagnosis and treatment of gastrointestinal conditions. Their development necessitates the use of models that simulate the gastrointestinal environment on both a macro and micro scale. An evolution in scientific technology has enabled a wide range of in vitro, ex vivo and in vivo models to be developed that replicate the gastrointestinal tract. This review describes the landscape of the existing range of in vitro tools that are available to characterize ingestible devices. Models are presented with details on their benefits and limitations with regards to the evaluation of ingestible devices and examples of their use in the evaluation of such devices is presented where available. The multitude of models available provides a suite of tools that can be used in the evaluation of ingestible devices that should be selected on the functionality of the device and the mechanism of its function.
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Affiliation(s)
- Connor O'Farrell
- School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK
| | - Konstantinos Stamatopoulos
- School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK; Biopharmaceutics, Pharmaceutical Development, PDS, MST, RD Platform Technology & Science, GSK, David Jack Centre, Park Road, Ware, Hertfordshire SG12 0DP, UK
| | - Mark Simmons
- School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK
| | - Hannah Batchelor
- Strathclyde Institute of Pharmacy and Biomedical Sciences, 161 Cathedral Street, Glasgow G4 0RE, UK.
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5
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Mu Z, Yang Y, Xia Y, Wang F, Sun Y, Yang Y, Ai L. Probiotic yeast BR14 ameliorates DSS-induced colitis by restoring the gut barrier and adjusting the intestinal microbiota. Food Funct 2021; 12:8386-8398. [PMID: 34355721 DOI: 10.1039/d1fo01314a] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
The probiotic Saccharomyces boulardii has been widely used in colitis treatment; however, the beneficial effects of other yeast species are rarely studied. Saccharomyces cerevisiae with great stress tolerance and potential in colitis treatment was investigated in this study. Among 16 yeast strains, BR14, BR54, and BR174 strains showed good stress-resistant capacity, anti-inflammatory activity, and little toxicity to macrophages. As for the colitis mice, BR14 inhibited weight loss the most, as well as the disease activity index and colon shortening. After treatment with BR14, the expression levels of genes related to histological damage were all upregulated. BR14 significantly attenuated the expression levels of TNF-α and IL-6, while the expression of IL-10 was upregulated. Additionally, BR14 rebalanced the intestinal microbial composition of colitis mice by increasing the abundance of Muribaculaceae, Lactobacillus and Rikenellaceae and decreasing the abundance of Turicibacter, Escherichia-Shigella, Desulfovibrio, and Lachnospiraceae. In summary, BR14 exhibited great potential in alleviating colitis through restoring the gut barrier and adjusting the intestinal microbiota.
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Affiliation(s)
- Zhiyong Mu
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, 200093, PR China.
| | - Yijin Yang
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, 200093, PR China. and School of Energy and Power Engineering, University of Shanghai for Science and Technology, Shanghai, 200093, PR China
| | - Yongjun Xia
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, 200093, PR China.
| | - Fukang Wang
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, 200093, PR China.
| | - Yiwei Sun
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, 200093, PR China.
| | - Ying Yang
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, 310021, PR China
| | - Lianzhong Ai
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, 200093, PR China.
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6
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Ji H, Hu J, Zuo S, Zhang S, Li M, Nie S. In vitro gastrointestinal digestion and fermentation models and their applications in food carbohydrates. Crit Rev Food Sci Nutr 2021; 62:5349-5371. [PMID: 33591236 DOI: 10.1080/10408398.2021.1884841] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Abstract
Food nutrients plays a crucial role in human health, especially in gastrointestinal (GI) health. The effect of food nutrients on human health mainly depends on the digestion and fermentation process in the GI tract. In vitro GI digestion and fermentation models had the advantages of reproducibility, simplicity, universality, and could integrally simulate the in vivo conditions to mimic oral, gastric, small intestinal and large intestinal digestive processes. They could not only predict the relationship among material composition, structure and digestive characteristics, but also evaluate the bioavailability of material components and the impact of digestive metabolites on GI health. This review systematicly summarized the current state of the in vitro simulation models, and made detailed descriptions for their applications, advantages and disadvantages, and specially their applications in food carbohydrates. In addition, it also provided the suggestions for the improvement of in vitro models and firstly proposed to establish a set of standardized methods of in vitro dynamic digestion and fermentation conditions for food carbohydrates, which were in order to further evaluate more effects of the nutrients on human health in future.
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Affiliation(s)
- Haihua Ji
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, China
| | - Jielun Hu
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, China
| | - Sheng Zuo
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, China
| | - Shanshan Zhang
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, China
| | - Mingzhi Li
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, China
| | - Shaoping Nie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, China
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7
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Sharma A, Lavania M, Singh R, Lal B. Identification and probiotic potential of lactic acid bacteria from camel milk. Saudi J Biol Sci 2020; 28:1622-1632. [PMID: 33732048 PMCID: PMC7938203 DOI: 10.1016/j.sjbs.2020.11.062] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2019] [Accepted: 11/14/2020] [Indexed: 01/16/2023] Open
Abstract
In the present study, a total of 80 presumed lactic acid bacteria (LAB) were isolated from camel milk. Selected LAB were identified as Lactococcus lactis (cam 12), Enterococcus lactis (cam 14) and Lactobacillus plantarum (cam 15) and their potential were tested by tolerance & de-conjugation of bile salts, antimicrobial activity, surface hydrophobicity and adhesion potential) along with this of probiotics were evaluated for curd formation and assessed for sensory properties and syneresis. Selected LABs showed antimicrobial activity against wide range of pathogenic bacteria (Staphylococcus aureus, Pseudomonas aeruginosa, Bacillus cereus and Escherchiaia. coli). LAB (cam 12, cam 14 and cam15) were highly sceptible to chloramphenicol, vancomycin, and tetracyclin. In vitro adhesion studies with Caco-2 cells demonstrated strong adhesion activity with hydrophobicity (99%) was observed. Acute oral toxicity of E. lactis and L. plantarum showed non-toxic, non-virulent and safe for industrial application. The study provides potential LAB which may act as a substitute of functional food, synthetic feed and industrial curd formulation with in the shortest span (240 min at 28–32 °C).
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Affiliation(s)
- Anjali Sharma
- Microbial Biotechnology, Environmental and Industrial Biotechnology Division, The Energy and Resources Institute (TERI), New Delhi, India
| | - Meeta Lavania
- Microbial Biotechnology, Environmental and Industrial Biotechnology Division, The Energy and Resources Institute (TERI), New Delhi, India
| | - Raghvendar Singh
- Department of Biochemistry, National Research Centre on Camel, Jorbeer, Bikaner, India
| | - Banwari Lal
- Microbial Biotechnology, Environmental and Industrial Biotechnology Division, The Energy and Resources Institute (TERI), New Delhi, India
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8
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Bhushan B, Sakhare SM, Narayan KS, Kumari M, Mishra V, Dicks LMT. Characterization of Riboflavin-Producing Strains of Lactobacillus plantarum as Potential Probiotic Candidate through in vitro Assessment and Principal Component Analysis. Probiotics Antimicrob Proteins 2020; 13:453-467. [PMID: 32808141 DOI: 10.1007/s12602-020-09696-x] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Lactic acid bacteria (LAB) are known for their probiotic properties, but only a few strains produce riboflavin. We evaluated the probiotic properties of four riboflavin-producing strains of Lactobacillus plantarum (BBC33, BBC32A, BIF43, and BBC32B) by using in vitro assessment and carried out multivariate principal component analysis (PCA) to select the best strain. Safety, antioxidant, and exopolysaccharide-producing properties were also studied. Lact. plantarum BBC33 showed better probiotic potential, followed by strain BIF43. Lact. plantarum BBC32A degraded mucin and excluded as a potential probiotic candidate. Lact. plantarum BIF43, BBC33, and BBC32A tolerated simulated gastrointestinal conditions and their overnight cell-free culture supernatants (CFSs, pH 4.0-4.3) inhibited the growth of Escherichia coli AF10, Salmonella Typhi MTCC98, Bacillus cereus NCDC250, and Pseudomonas aeruginosa NCDC105. Lact. plantarum BIF43 and BBC33 did not degrade mucin, adhered to human epithelial colorectal adenocarcinoma Caco-2 cells (22-25%), and aggregated with indicators (30-50%). Moreover, both were non-hemolytic and sensitive to most antibiotics tested. Of the two selected strains, BIF43 showed better exopolysaccharides (EPS) producing phenotype. The CFSs of all strains showed high (85-93%) 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity. PCA confirmed the results obtained from in vitro probiotic experiments and supported the selection of Lact. plantarum BIF33 and BBC43, as potential probiotics.
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Affiliation(s)
- Bharat Bhushan
- Department of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, 131028, India
| | - Sumit M Sakhare
- Department of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, 131028, India
| | - Kapil Singh Narayan
- Department of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, 131028, India
| | - Mamta Kumari
- Department of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, 131028, India
| | - Vijendra Mishra
- Department of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, 131028, India.
| | - Leon M T Dicks
- Department of Microbiology, Stellenbosch University, Stellenbosch, 7600, South Africa
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9
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Barcelos SC, Egito AS, Santos KMO, Moraes GMD, Teixeira Sá DMA. Effect of acerola (
Malpighia emarginata
DC) pulp incorporation on potentially probiotic
Petit‐Suisse
goat cheese. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14511] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Samuel Carneiro Barcelos
- Instituto Federal de Educação Ciência e Tecnologia do Ceará–Campus Limoeiro do Norte Limoeiro do Norte Ceará Brazil
| | - Antônio Silvio Egito
- Embrapa Caprinos e Ovinos/Núcleo Regional Nordeste Campina Grande Paraíba Brazil
| | | | | | - Daniele Maria Alves Teixeira Sá
- Instituto Federal de Educação Ciência e Tecnologia do Ceará–Campus Limoeiro do Norte Limoeiro do Norte Ceará Brazil
- Instituto Federal de Educação Ciência e Tecnologia do Ceará–Campus Sobral Sobral Ceará Brazil
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10
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Rolim FR, Freitas Neto OC, Oliveira MEG, Oliveira CJ, Queiroga RC. Cheeses as food matrixes for probiotics: In vitro and in vivo tests. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.04.008] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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11
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Diaz M, Sayavedra L, Atter A, Mayer MJ, Saha S, Amoa-Awua W, Narbad A. Lactobacillus garii sp. nov., isolated from a fermented cassava product. Int J Syst Evol Microbiol 2020; 70:3012-3017. [PMID: 32228805 PMCID: PMC7395623 DOI: 10.1099/ijsem.0.004121] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2019] [Revised: 02/25/2020] [Accepted: 03/03/2020] [Indexed: 01/04/2023] Open
Abstract
A novel Gram-positive, catalase negative, rod-shaped strain, FI11369T, was isolated from gari, a traditional West African fermented food derived from cassava. Based on 16S rRNA gene sequence similarity, the closest type strains were Lactobacillus xiangfangensis LMG 26013T (99.4 % similarity), Lactobacillus plajomi NBRC 107333T (99.1 %), Lactobacillus paraplantarum DSM 10667T (99.1 %), Lactobacillus pentosus DSM 20314T (99.0 %), Lactobacillus plantarum subsp. plantarum ATCC 14917T (99.0 %), Lactobacillus modestisalitolerans NBRC 107235T (98.9 %), Lactobacillus plantarum subsp. argentoratensis DSM 16365T (98.9 %) and Lactobacillus daowaiensis NCIMB 15183T (98.8 %). The genome of strain FI11369T was sequenced and the average nucleotide identity (ANI) was compared with its closest relatives. ANI analysis showed that the closest relative, L. xiangfangensis DSM 27103T, had only a 82.4 % similarity. The main fatty acids of FI11369T were saturated C16 : 0 (18.2 %), unsaturated C18 : 1 ω9c (43.8 %) and cyclopropane C19 : 0 cyclo (ω10c and/or ω6; 22.5 %). Based on the genotypic and phenotypic data obtained in this study, a novel Lactobacillus species, Lactobacillus garii sp. nov., with the type strain FI11369T (=NCIMB 15148=DSM 108249), is proposed.
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Affiliation(s)
- Maria Diaz
- Food Innovation and Health Institute Strategic Programme, Quadram Institute Bioscience, Norwich Research Park, Norwich, UK
| | - Lizbeth Sayavedra
- Gut Microbes and Health Institute Strategic Programme, Quadram Institute Bioscience, Norwich Research Park, Norwich, UK
| | - Amy Atter
- CSIR-Food Research Institute, Accra, Ghana
| | - Melinda J. Mayer
- Gut Microbes and Health Institute Strategic Programme, Quadram Institute Bioscience, Norwich Research Park, Norwich, UK
| | - Shikha Saha
- Food Innovation and Health Institute Strategic Programme, Quadram Institute Bioscience, Norwich Research Park, Norwich, UK
| | - Wisdom Amoa-Awua
- CSIR-Food Research Institute, Accra, Ghana
- CSIR College of Science and Technology, Accra, Ghana
| | - Arjan Narbad
- Food Innovation and Health Institute Strategic Programme, Quadram Institute Bioscience, Norwich Research Park, Norwich, UK
- Gut Microbes and Health Institute Strategic Programme, Quadram Institute Bioscience, Norwich Research Park, Norwich, UK
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12
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Santos CSD, Kanup RF, Albuquerque MAC, Bedani R, Souza CHBD, Gioielli LA, Saad SMI, Ract JNR. Effect of enzymatic interesterification on the textural and nutritional properties of a probiotic table spread containing milk fat. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109129] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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13
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Shanmugasundaram R, Mortada M, Murugesan GR, Selvaraj RK. In vitro characterization and analysis of probiotic species in the chicken intestine by real-time polymerase chain reaction. Poult Sci 2020; 98:5840-5846. [PMID: 30982074 DOI: 10.3382/ps/pez188] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2018] [Accepted: 03/27/2019] [Indexed: 12/24/2022] Open
Abstract
Two experiments, 1 in vitro and 1 in vivo study, were conducted to analyze probiotic species characteristics and survival in the intestine of broiler birds. The in vitro study characterized the effect of bile salt supplementation and pH on the proliferation of Lactobacillus reuteri, Pediococcus acidilactici, Bifidobacterium animalis, and Enterococcus faecium. L. reuteri and P. acidilactici growth was maximal when the media was supplemented with 1.0% bile salt, whereas B. animalis and E. faecium growth was maximal when the media was supplemented with 0.5% bile salt. Altering the pH between 2.5 and 5.8 did not significantly (P > 0.05) alter the proliferation of L. reuteri and B. animalis. Decreasing the pH from 5.8 to 2.0 decreased P. acidilactici growth, whereas it increased the E. faecium proliferation. The in vivo study quantified the concentration of L. reuteri, P. acidilactici, B. animalis, E. faecium, and L. salivarius in different intestinal sections from birds supplemented with and without synbiotic containing the above 5 bacteria species. Birds were supplemented with and without synbiotic for 18 d, after which all birds were fed the same basal diet with no synbiotic. At 72 h of feeding, the basal diet with no synbiotics, when the probiotic species in the feed is expected not to confound the recovery of probiotic species from the intestine, intestinal contents were collected. L. reuteri, P. acidilactici, E. faecium, and L. salivarius were below detectable amount in the control group. L. reuteri concentration expressed as copy numbers/g and as percentage of total bacteria was highest in the jejunum and ileum, respectively. E. faecium concentration was highest in the ileum. The copy number of P. acidilactici increased at the duodenum and plateaued after duodenum. L. salivarius concentration was highest in the jejunum. It can be concluded that real-time PCR can be applied to quantify the concentrations of probiotic species in the intestine and probiotic species differ in their ability to colonize different sections of the intestine.
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Affiliation(s)
- Revathi Shanmugasundaram
- Department of Animal Sciences, Ohio Agricultural Research and Development Center, The Ohio State University, Wooster, OH 44691, USA.,BIOMIN America Inc., Overland Park, KS 66210, USA
| | - Mohamad Mortada
- Department of Poultry Sciences, University of Georgia, Athens, GA, 30602, USA
| | | | - Ramesh K Selvaraj
- Department of Poultry Sciences, University of Georgia, Athens, GA, 30602, USA
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14
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Effect of Prebiotics-Enhanced Probiotics on the Growth of Streptococcus mutans. Int J Microbiol 2019; 2019:4623807. [PMID: 31467551 PMCID: PMC6701336 DOI: 10.1155/2019/4623807] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2019] [Revised: 06/03/2019] [Accepted: 06/10/2019] [Indexed: 11/18/2022] Open
Abstract
Streptococcus mutans predominantly creates an acidic environment in an oral cavity. This results in dental demineralization and carious lesions. The probiotics are beneficial microorganisms that modulate the bacterial balance in the digestive system. Prebiotics are defined as nondigestible oligosaccharides that are utilized for the selective stimulation of the beneficial microorganisms. The objective of this study was to evaluate the efficacy of the prebiotics, galactooligosaccharides (GOS) and fructooligosaccharides (FOS), for enhancing the probiotic Lactobacillus acidophilus ATCC 4356, for inhibiting Streptococcus mutans (A32-2) for the prevention of dental caries. The growth rate of the S. mutans significantly decreased when cocultured with L. acidophilus in the GOS-supplemented medium at 3%, 4%, and 5%. In the FOS-supplemented medium, the growth rate of S. mutans significantly decreased in all concentrations when cocultured with L. acidophilus. There was no significant difference in the growth rate of L. acidophilus in all concentrations of either GOS or FOS. It can be concluded that the growth rate of S. mutans was significantly retarded when cocultured with L. acidophilus and the proper concentration of prebiotics. These prebiotics have potential for a clinical application to activate the function of the naturally intraoral L. acidophilus to inhibit S. mutans.
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15
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Klopper KB, Bester E, Deane SM, Wolfaardt GM, Dicks LMT. Survival of Planktonic and Sessile Cells of Lactobacillus rhamnosus and Lactobacillus reuteri upon Exposure to Simulated Fasting-State Gastrointestinal Conditions. Probiotics Antimicrob Proteins 2018; 11:594-603. [DOI: 10.1007/s12602-018-9426-7] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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16
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Rabah H, Ménard O, Gaucher F, do Carmo FLR, Dupont D, Jan G. Cheese matrix protects the immunomodulatory surface protein SlpB of Propionibacterium freudenreichii during in vitro digestion. Food Res Int 2018; 106:712-721. [DOI: 10.1016/j.foodres.2018.01.035] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2017] [Revised: 01/15/2018] [Accepted: 01/17/2018] [Indexed: 12/19/2022]
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17
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Streptococcus thermophilus: From yogurt starter to a new promising probiotic candidate? J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.07.038] [Citation(s) in RCA: 60] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022] Open
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18
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Hatziioanou D, Gherghisan-Filip C, Saalbach G, Horn N, Wegmann U, Duncan SH, Flint HJ, Mayer MJ, Narbad A. Discovery of a novel lantibiotic nisin O from Blautia obeum A2-162, isolated from the human gastrointestinal tract. MICROBIOLOGY-SGM 2017; 163:1292-1305. [PMID: 28857034 DOI: 10.1099/mic.0.000515] [Citation(s) in RCA: 62] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
A novel lanC-like sequence was identified from the dominant human gut bacterium Blautia obeum strain A2-162. This sequence was extended to reveal a putative lantibiotic operon with biosynthetic and transport genes, two sets of regulatory genes, immunity genes, three identical copies of a nisin-like lanA gene with an unusual leader peptide, and a fourth putative lanA gene. Comparison with other nisin clusters showed that the closest relationship was to nisin U. B. obeum A2-162 demonstrated antimicrobial activity against Clostridium perfringens when grown on solid medium in the presence of trypsin. Fusions of predicted nsoA structural sequences with the nisin A leader were expressed in Lactococcus lactis containing the nisin A operon without nisA. Expression of the nisA leader sequence fused to the predicted structural nsoA1 produced a growth defect in L. lactis that was dependent upon the presence of biosynthetic genes, but failed to produce antimicrobial activity. Insertion of the nso cluster into L. lactis MG1614 gave an increased immunity to nisin A, but this was not replicated by the expression of nsoI. Nisin A induction of L. lactis containing the nso cluster and nisRK genes allowed detection of the NsoA1 pre-peptide by Western hybridization. When this heterologous producer was grown with nisin induction on solid medium, antimicrobial activity was demonstrated in the presence of trypsin against C. perfringens, Clostridium difficile and L. lactis. This research adds to evidence that lantibiotic production may be an important trait of gut bacteria and could lead to the development of novel treatments for intestinal diseases.
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Affiliation(s)
- Diane Hatziioanou
- Gut Health and Food Safety Institute Strategic Programme, Quadram Institute Bioscience, Colney, Norwich, NR4 7UA, UK
| | - Cristina Gherghisan-Filip
- Gut Health and Food Safety Institute Strategic Programme, Quadram Institute Bioscience, Colney, Norwich, NR4 7UA, UK
| | | | - Nikki Horn
- Gut Health and Food Safety Institute Strategic Programme, Quadram Institute Bioscience, Colney, Norwich, NR4 7UA, UK
| | - Udo Wegmann
- Gut Health and Food Safety Institute Strategic Programme, Quadram Institute Bioscience, Colney, Norwich, NR4 7UA, UK
| | - Sylvia H Duncan
- Gut Health Group, Rowett Institute, University of Aberdeen, Foresterhill, Aberdeen, UK
| | - Harry J Flint
- Gut Health Group, Rowett Institute, University of Aberdeen, Foresterhill, Aberdeen, UK
| | - Melinda J Mayer
- Gut Health and Food Safety Institute Strategic Programme, Quadram Institute Bioscience, Colney, Norwich, NR4 7UA, UK
| | - Arjan Narbad
- Gut Health and Food Safety Institute Strategic Programme, Quadram Institute Bioscience, Colney, Norwich, NR4 7UA, UK
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19
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20
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Pino A, Van Hoorde K, Pitino I, Russo N, Carpino S, Caggia C, Randazzo CL. Survival of potential probiotic lactobacilli used as adjunct cultures on Pecorino Siciliano cheese ripening and passage through the gastrointestinal tract of healthy volunteers. Int J Food Microbiol 2017; 252:42-52. [PMID: 28458191 DOI: 10.1016/j.ijfoodmicro.2017.04.012] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2016] [Revised: 03/02/2017] [Accepted: 04/20/2017] [Indexed: 12/01/2022]
Abstract
In the present study, two lactobacilli strains, Lactobacillus rhamnosus H25 and Lactobacillus paracasei N24, used as adjunct cultures, were evaluated for their heat resistance both with and without prior heat adaptation and for their survival, at industrial scale, during the production and ripening of the Pecorino Siciliano cheese. In addition, the viability and persistence of the lactobacilli strains after passage through the gastrointestinal tract of healthy volunteers were evaluated by using rep-PCR analysis of viable cells. Both strains exhibited good heat resistance and survival throughout cheese production and ripening, and positively influenced the physico-chemical, the microbiological and the sensorial characteristics of the final product. In addition, the molecular typing of the lactobacilli isolates, retrieved from fecal samples of healthy volunteers during and after 15 days of the experimental cheese administration, revealed a high survival of the strains, highlighting their persistence during passage into the GI tract. In conclusion, this study proposes the two adjunct cultures as potential probiotic candidate deliverable by cheese.
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Affiliation(s)
- Alessandra Pino
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Santa Sofia 98, 95123 Catania, Italy
| | - Koenraad Van Hoorde
- Laboratory of Brewing and Biochemistry, Faculty of Bioscience Engineering, Ghent University, Valentin Vaerwyckweg 1, 9000 Gent, Belgium
| | - Iole Pitino
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Santa Sofia 98, 95123 Catania, Italy
| | - Nunziatina Russo
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Santa Sofia 98, 95123 Catania, Italy
| | - Stefania Carpino
- CoRFiLaC, Regione Siciliana, S.P. 25 Km 5 Ragusa Mare, 97100 Ragusa, Italy
| | - Cinzia Caggia
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Santa Sofia 98, 95123 Catania, Italy.
| | - Cinzia L Randazzo
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Santa Sofia 98, 95123 Catania, Italy
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21
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Abstract
Gastric mixing is a complex process that is governed by meal properties, such as food buffering capacity, physical properties, and the rate of breakdown as well as physiological factors, such as the rate of gastric secretions, gastric emptying, and gastric motility. Gastric mixing processes have been studied through the use of experimental and computational methods. Gastric mixing impacts the intragastric pH distribution and residence time in the stomach for ingested materials. Development of a fundamental understanding of the advective and diffusion processes and their roles in gastric mixing will be important in furthering our understanding of food breakdown, microbial survival, and drug dissolution during gastric digestion.
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Affiliation(s)
- Gail M Bornhorst
- Department of Biological and Agricultural Engineering, University of California, Davis, California 95616;
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22
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Costa MGM, Ooki GN, Vieira ADS, Bedani R, Saad SMI. Synbiotic Amazonian palm berry (açai, Euterpe oleracea Mart.) ice cream improved Lactobacillus rhamnosus GG survival to simulated gastrointestinal stress. Food Funct 2017; 8:731-740. [DOI: 10.1039/c6fo00778c] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
LGG in açai ice cream showed higher survival toin vitroGI conditions compared to fresh culture.
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Affiliation(s)
- Mayra Garcia Maia Costa
- Department of Biochemical and Pharmaceutical Technology
- School of Pharmaceutical Sciences
- University of São Paulo
- 05508-000 São Paulo
- Brazil
| | - Gabriela Namur Ooki
- Department of Biochemical and Pharmaceutical Technology
- School of Pharmaceutical Sciences
- University of São Paulo
- 05508-000 São Paulo
- Brazil
| | - Antônio Diogo Silva Vieira
- Department of Biochemical and Pharmaceutical Technology
- School of Pharmaceutical Sciences
- University of São Paulo
- 05508-000 São Paulo
- Brazil
| | - Raquel Bedani
- Department of Biochemical and Pharmaceutical Technology
- School of Pharmaceutical Sciences
- University of São Paulo
- 05508-000 São Paulo
- Brazil
| | - Susana Marta Isay Saad
- Department of Biochemical and Pharmaceutical Technology
- School of Pharmaceutical Sciences
- University of São Paulo
- 05508-000 São Paulo
- Brazil
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23
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Martinovic A, Brede ME, Vegarud GE, Østlie HM, Narvhus J, Skeie SB. Survival of lactic acid and propionibacteria in low- and full-fat Dutch-type cheese during human digestion ex vivo. Lett Appl Microbiol 2016; 62:404-10. [PMID: 26950045 DOI: 10.1111/lam.12561] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2015] [Revised: 03/02/2016] [Accepted: 03/02/2016] [Indexed: 12/18/2022]
Abstract
UNLABELLED The survival of selected bacteria in semi-hard experimental cheeses was studied after exposure to human gastric and duodenal juices in an ex vivo model. Experimental cheeses (10 and 28% fat) were supplemented with different strains of Lactobacillus sp. and Propionibacterium sp. and ripened for 7 and 70 weeks. After digestion, greater numbers of the adjunct bacteria we rerecorded in the 7-week-old cheeses compared to the well-matured cheeses (70 weeks). The bacterial survival was strain dependent, and influenced by the fat content of the cheese. Lactobacilli showed better survival, especially when in low-fat cheeses. The strains of propionibacteria also survived well during the digestion of the low-fat cheeses. The results confirmed that cheese can potentially be a good carrier matrix for bacteria to the intestine. In addition, it has been shown that different strains present in cheese have different abilities to survive the conditions of the gastrointestinal tract. Younger cheese was indicated to be a better carrier, possibly because the bacteria present in those cheeses have had shorter exposure to the stress conditions occurring in cheese during prolonged maturation. SIGNIFICANCE AND IMPACT OF THE STUDY Cheese can function as a suitable vehicle for the delivery of a variety of food-related micro-organisms to the intestine. Young cheese as well as low-fat cheeses are better carrier matrixes than full-fat and/or more well-ripened cheeses. Most of the lactobacilli and all the propionibacteria survived well during digestion of the low-fat cheeses. This study also showed the ability of cheese lactobacilli and PAB to survive the severe conditions of GIT.
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Affiliation(s)
- A Martinovic
- Faculty of Food Technology, Food Safety and Ecology, University of Donja Gorica, Podgorica, Montenegro
| | - M E Brede
- TINE Meieriet Verdal, Verdal, Norway
| | - G E Vegarud
- Institute of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Ås, Norway
| | - H M Østlie
- Institute of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Ås, Norway
| | - J Narvhus
- Institute of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Ås, Norway
| | - S B Skeie
- Institute of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Ås, Norway
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24
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Survival of Lactobacillus acidophilus NCFM ® and Bifidobacterium lactis HN019 encapsulated in chocolate during in vitro simulated passage of the upper gastrointestinal tract. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.07.053] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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25
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Melo TA, Dos Santos TF, de Almeida ME, Junior LAGF, Andrade EF, Rezende RP, Marques LM, Romano CC. Inhibition of Staphylococcus aureus biofilm by Lactobacillus isolated from fine cocoa. BMC Microbiol 2016; 16:250. [PMID: 27793096 PMCID: PMC5084336 DOI: 10.1186/s12866-016-0871-8] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2016] [Accepted: 10/26/2016] [Indexed: 01/30/2023] Open
Abstract
BACKGROUND Biofilm production represents an important virulence and pathogenesis factor for Staphylococcus aureus. The formation of biofilms on medical devices is a major concern in hospital environments, as they can become a constant source of infection. Probiotic bacteria, such as Lactobacillus fermentum and L. plantarum, have been found to inhibit biofilm formation; however little is known about the underlying mechanism. In this study, we tested the activity of supernatants produced by L. fermentum TCUESC01 and L. plantarum TCUESC02, isolated during the fermentation of fine cocoa, against S. aureus CCMB262 biofilm production. We measured inhibition of biofilm formation in vitro and analyzed biofilm structure by confocal and electronic microscopy. Additionally, we quantified the expression of S. aureus genes icaA and icaR involved in the synthesis of the biofilm matrix by real-time PCR. RESULTS Both Lactobacillus supernatants inhibited S. aureus growth. However, only L. fermentum TCUESC01 significantly reduced the thickness of the biofilm, from 14 μm to 2.83 μm (at 18 mg∙mL-1, 90 % of the minimum inhibitory concentration, MIC), 3.12 μm (at 14 mg∙mL-1, 70 % of the MIC), and 5.21 μm (at 10 mg∙mL-1, 50 % of the MIC). Additionally, L. fermentum TCUESC01 supernatant modulated the expression of icaA and icaR. CONCLUSIONS L. fermentum TCUESC01 reduces the formation of S. aureus biofilm under subinhibitory conditions. Inhibition of biofilm production probably depends on modulation of the ica operon.
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Affiliation(s)
- Tauá Alves Melo
- Department of Biological Sciences, Santa Cruz State University, Ilhéus-Itabuna Road, km 16 Salobrinho, Ilhéus, 45662-900, Bahia State, Brazil
| | - Thalis Ferreira Dos Santos
- Department of Biological Sciences, Santa Cruz State University, Ilhéus-Itabuna Road, km 16 Salobrinho, Ilhéus, 45662-900, Bahia State, Brazil
| | - Milena Evangelista de Almeida
- Department of Biological Sciences, Santa Cruz State University, Ilhéus-Itabuna Road, km 16 Salobrinho, Ilhéus, 45662-900, Bahia State, Brazil
| | - Luiz Alberto Gusmão Fontes Junior
- Department of Biological Sciences, Santa Cruz State University, Ilhéus-Itabuna Road, km 16 Salobrinho, Ilhéus, 45662-900, Bahia State, Brazil
| | - Ewerton Ferraz Andrade
- Multidisciplinary Institute for Health, Federal University of Bahia, Rio de Contas Street, Candeiasn 17,58 Block, Vitória da Conquista, 45029-094, Bahia State, Brazil
| | - Rachel Passos Rezende
- Department of Biological Sciences, Santa Cruz State University, Ilhéus-Itabuna Road, km 16 Salobrinho, Ilhéus, 45662-900, Bahia State, Brazil
| | - Lucas Miranda Marques
- Multidisciplinary Institute for Health, Federal University of Bahia, Rio de Contas Street, Candeiasn 17,58 Block, Vitória da Conquista, 45029-094, Bahia State, Brazil
| | - Carla Cristina Romano
- Department of Biological Sciences, Santa Cruz State University, Ilhéus-Itabuna Road, km 16 Salobrinho, Ilhéus, 45662-900, Bahia State, Brazil.
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26
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El-Kholy W, El-Khalek ABA, Mohamed SH, Fouad MT, Kassem JM. Tallaga Cheese as a New Functional Dairy Product. ACTA ACUST UNITED AC 2016. [DOI: 10.3923/ajft.2016.182.192] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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27
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Uriot O, Galia W, Awussi AA, Perrin C, Denis S, Chalancon S, Lorson E, Poirson C, Junjua M, Le Roux Y, Alric M, Dary A, Blanquet-Diot S, Roussel Y. Use of the dynamic gastro-intestinal model TIM to explore the survival of the yogurt bacterium Streptococcus thermophilus and the metabolic activities induced in the simulated human gut. Food Microbiol 2016; 53:18-29. [DOI: 10.1016/j.fm.2015.05.007] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2014] [Revised: 02/28/2015] [Accepted: 05/21/2015] [Indexed: 01/21/2023]
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28
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Botta C, Bertolino M, Zeppa G, Cocolin L. Evaluation of Toma Piemontese PDO cheese as a carrier of putative probiotics from table olive fermentations. J Funct Foods 2015. [DOI: 10.1016/j.jff.2015.06.063] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
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29
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Rolim FRL, dos Santos KMO, de Barcelos SC, do Egito AS, Ribeiro TS, da Conceição ML, Magnani M, de Oliveira MEG, Queiroga RDCRDE. Survival of Lactobacillus rhamnosus EM1107 in simulated gastrointestinal conditions and its inhibitory effect against pathogenic bacteria in semi-hard goat cheese. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.05.004] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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30
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Klu YAK, Chen J. Effect of peanut butter matrices on the fate of probiotics during simulated gastrointestinal passage. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.02.018] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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31
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Silva C, Domingos-Lopes M, Magalhães V, Freitas D, Coelho M, Rosa H, Dapkevicius M. Short communication: Latin-style fresh cheese enhances lactic acid bacteria survival but not Listeria monocytogenes resistance under in vitro simulated gastrointestinal conditions. J Dairy Sci 2015; 98:4377-83. [DOI: 10.3168/jds.2015-9420] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2015] [Accepted: 03/15/2015] [Indexed: 01/01/2023]
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32
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Survival of cheese-ripening microorganisms in a dynamic simulator of the gastrointestinal tract. Food Microbiol 2015; 53:30-40. [PMID: 26611167 DOI: 10.1016/j.fm.2015.03.002] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2014] [Revised: 01/17/2015] [Accepted: 03/05/2015] [Indexed: 12/23/2022]
Abstract
A mixture of nine microorganisms (six bacteria and three yeasts) from the microflora of surface-ripened cheeses were subjected to in vitro digestive stress in a three-compartment "dynamic gastrointestinal digester" (DIDGI). We studied the microorganisms (i) grown separately in culture medium only (ii) grown separately in culture medium and then mixed, (iii) grown separately in culture medium and then included in a rennet gel and (iv) grown together in smear-ripened cheese. The yeasts Geotrichum candidum, Kluyveromyces lactis and Debaryomyces hansenii, were strongly resistant to the whole DIDGI process (with a drop in viable cell counts of less than <1 log CFU mL(-1)) and there were no significant differences between lab cultures and cheese-grown cultures. Ripening bacteria such as Hafnia alvei survived gastric stress less well when grown in cheese (with no viable cells after 90 min of exposure of the cheese matrix, compared with 6 CFU mL(-1) in lab cultures). The ability of Corynebacterium casei and Staphylococcus equorum to withstand digestive stress was similar for cheese and pure culture conditions. When grow in a cheese matrix, Brevibacterium aurantiacum and Arthrobacter arilaitensis were clearly more sensitive to the overall digestive process than when grown in pure cultures. Lactococcus lactis displayed poorer survival in gastric and duodenal compartments when it had been grown in cheese. In vivo experiments in BALB/c mice agreed with the DIDGI experiments and confirmed the latter's reliability.
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33
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Probiotic features of Lactobacillus strains isolated from Ragusano and Pecorino Siciliano cheeses. Food Microbiol 2015; 50:109-17. [PMID: 25998823 DOI: 10.1016/j.fm.2015.03.010] [Citation(s) in RCA: 74] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2014] [Revised: 03/04/2015] [Accepted: 03/26/2015] [Indexed: 02/07/2023]
Abstract
In the present study 177 Lactobacillus spp. strains, isolated from Ragusano and Pecorino Siciliano cheeses, were in vitro screened for probiotic traits, and their characteristics were compared to those of Lactobacillus rhamnosus GG, commercial strain. Based on acidic and bile salt resistance, thirteen Lactobacillus strains were selected. The multiplex-PCR application revealed that nine strains belonged to L. rhamnosus species and four to Lactobacillus paracasei species. All selected strains were further investigated for transit tolerance in simulated upper gastrointestinal tract (GI), for adhesion capacity to human intestinal cell lines, for hydrophobicity, for co-aggregation and auto-aggregation and for antimicrobial activities. Moreover, antibiotic resistance, hemolytic and bile salt hydrolase activities were investigated for safety assessment. Viable counts after simulated gastric and duodenal transit revealed that overall the selected lactobacilli tolerated better pancreatic juice and bile salts than acidic juice. In particular, three L. rhamnosus strains (FS10, FS2, and PS11) and one L. paracasei strain (PM8) increased their cell density after the simulated GI transit. The same strains showed also high percentage of auto-aggregation and co-aggregation with Escherichia coli. All strains were effective against both Staphylococcus aureus and E. coli and variability was achieved versus Listeria monocytogenes and Enterococcus faecalis used as pathogenic indicator strains. Different behavior was revealed by strains for adhesion ability and hydrophobicity, which are not always linked each other and are strongly strain-dependent. From the safety point of view, no isolate showed hemolytic and bile salt hydrolase activities, except one, and most of the strains were sensitive to a broad range of clinical antibiotics. This work showed that the L. rhamnosus FS10 and the L. paracasei PM8 are good promising probiotic candidates for further in vivo investigations.
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34
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Hickey CD, Sheehan JJ, Wilkinson MG, Auty MAE. Growth and location of bacterial colonies within dairy foods using microscopy techniques: a review. Front Microbiol 2015; 6:99. [PMID: 25741328 PMCID: PMC4332360 DOI: 10.3389/fmicb.2015.00099] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2014] [Accepted: 01/26/2015] [Indexed: 11/13/2022] Open
Abstract
The growth, location, and distribution of bacterial colonies in dairy products are important factors for the ripening and flavor development of cheeses, yogurts, and soured creams. Starter, non-starter, spoilage, and pathogenic bacteria all become entrapped in the developing casein matrix of dairy foods. In order to visualize these bacterial colonies and the environments surrounding them, microscopy techniques are used. The use of various microscopy methods allow for the rapid detection, enumeration, and distribution of starter, non-starter and pathogenic bacteria in dairy foods. Confocal laser scanning microscopy is extensively utilized to identify bacteria location via the use of fluorescent dyes. Further study is needed in relation to the development of micro- gradients and localized ripening parameters in dairy products due to the location of bacteria at the protein-fat interface. Development in the area of bacterial discrimination using microscopy techniques and fluorescent dyes/tags is needed as the benefits of rapidly identifying spoilage/pathogenic bacteria early in product manufacture would be of huge benefit in relation to both safety and financial concerns.
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Affiliation(s)
- Cian D. Hickey
- Teagasc Food Research CentreFermoy, Ireland
- University of LimerickLimerick, Ireland
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35
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In vitro characterization of the digestive stress response and immunomodulatory properties of microorganisms isolated from smear-ripened cheese. Int J Food Microbiol 2014; 197:98-107. [PMID: 25589362 DOI: 10.1016/j.ijfoodmicro.2014.12.011] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2014] [Revised: 12/09/2014] [Accepted: 12/14/2014] [Indexed: 11/20/2022]
Abstract
Thirty-six microorganisms (twenty-one bacteria, twelve yeasts and three fungi) were isolated from surface-ripened cheeses and subjected to in vitro digestive stress. The approach mimicked gastric and/or duodenal digestion. Lactobacillus rhamnosus GG, Escherichia coli Nissle 1917 and Saccharomyces boulardii were used as reference strains. We studied the microorganisms grown separately in culture medium and then included (or not) in a rennet gel. The microorganisms' immunomodulatory abilities were also assessed by profiling cytokine induction in human peripheral blood mononuclear cells (PBMCs). The loss of viability was less than 1 log CFU/mL for yeasts under all conditions. In contrast, Gram-negative bacteria survived gastric and/or duodenal stress well but most of the Gram-positive bacteria were more sensitive (especially to gastric stress). Inclusion of sensitive Gram-positive bacteria in rennet gel dramatically improved gastric survival, when compared with a non-included cultured (with a 4 log CFU/mL change in survival). However, the rennet gel did not protect the bacteria against duodenal stress. The PBMC cytokine assay tests showed that the response to yeasts was usually anti-inflammatory, whereas the response to bacteria varied from one strain to another.
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36
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Arroyo-López FN, Blanquet-Diot S, Denis S, Thévenot J, Chalancon S, Alric M, Rodríguez-Gómez F, Romero-Gil V, Jiménez-Díaz R, Garrido-Fernández A. Survival of pathogenic and lactobacilli species of fermented olives during simulated human digestion. Front Microbiol 2014; 5:540. [PMID: 25352842 PMCID: PMC4196563 DOI: 10.3389/fmicb.2014.00540] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2014] [Accepted: 09/29/2014] [Indexed: 11/21/2022] Open
Abstract
The present survey uses a dynamic gastric and small intestinal model to assess the survival of one pathogenic (Escherichia coli O157:H7 EDL 933) and three lactobacilli bacteria with probiotic potential (Lactobacillus rhamnosus GG, L. pentosus TOMC-LAB2, and L. pentosus TOMC-LAB4) during their passage through the human gastrointestinal tract using fermented olives as the food matrix. The data showed that the survival of the E. coli strain in the stomach and duodenum was very low, while its transit through the distal parts (jejunum and ileum) resulted in an increase in the pathogen population. The production of Shiga toxins by this enterohemorrhagic microorganism in the ileal effluents of the in vitro system was too low to be detected by ELISA assays. On the contrary, the three lactobacilli species assayed showed a considerable resistance to the gastric digestion, but not to the intestinal one, which affected their survival, and was especially evident in the case of both L. pentosus strains. In spite of this, high population levels for all assayed microorganisms were recovered at the end of the gastrointestinal passage. The results obtained in the present study show the potential use of table olives as a vehicle of beneficial microorganisms to the human body, as well as the need for good hygienic practices on the part of olive manufacturers in order to avoid the possibility of contamination by food-borne pathogens.
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Affiliation(s)
- Francisco N Arroyo-López
- Biotecnología de Alimentos, Instituto de la Grasa - Consejo Superior de Investigaciones Científicas Seville, Spain
| | - Stéphanie Blanquet-Diot
- Centre de Recherche en Nutrition Humaine Auvergne, EA 4678, Conception Ingénierie et Développement de l'Aliment et du Médicament, Clermont Université - Université d'Auvergne Clermont-Ferrand, France
| | - Sylvain Denis
- Centre de Recherche en Nutrition Humaine Auvergne, EA 4678, Conception Ingénierie et Développement de l'Aliment et du Médicament, Clermont Université - Université d'Auvergne Clermont-Ferrand, France
| | - Jonathan Thévenot
- Centre de Recherche en Nutrition Humaine Auvergne, EA 4678, Conception Ingénierie et Développement de l'Aliment et du Médicament, Clermont Université - Université d'Auvergne Clermont-Ferrand, France ; Centre de Recherche en Nutrition Humaine Auvergne, M2iSH, UMR INSERM/Université d'Auvergne U1071 USC-INRA 2018, Clermont Université - Université d'Auvergne Clermont-Ferrand, France
| | - Sandrine Chalancon
- Centre de Recherche en Nutrition Humaine Auvergne, EA 4678, Conception Ingénierie et Développement de l'Aliment et du Médicament, Clermont Université - Université d'Auvergne Clermont-Ferrand, France
| | - Monique Alric
- Centre de Recherche en Nutrition Humaine Auvergne, EA 4678, Conception Ingénierie et Développement de l'Aliment et du Médicament, Clermont Université - Université d'Auvergne Clermont-Ferrand, France
| | - Francisco Rodríguez-Gómez
- Biotecnología de Alimentos, Instituto de la Grasa - Consejo Superior de Investigaciones Científicas Seville, Spain
| | - Verónica Romero-Gil
- Biotecnología de Alimentos, Instituto de la Grasa - Consejo Superior de Investigaciones Científicas Seville, Spain
| | - Rufino Jiménez-Díaz
- Biotecnología de Alimentos, Instituto de la Grasa - Consejo Superior de Investigaciones Científicas Seville, Spain
| | - Antonio Garrido-Fernández
- Biotecnología de Alimentos, Instituto de la Grasa - Consejo Superior de Investigaciones Científicas Seville, Spain
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Randazzo C, Todaro A, Pino A, Pitino I, Corona O, Mazzaglia A, Caggia C. Giarraffa and Grossa di Spagna naturally fermented table olives: Effect of starter and probiotic cultures on chemical, microbiological and sensory traits. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.05.056] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Diversity and functional characterization of Lactobacillus spp. isolated throughout the ripening of a hard cheese. Int J Food Microbiol 2014; 181:60-6. [DOI: 10.1016/j.ijfoodmicro.2014.04.020] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2013] [Revised: 04/01/2014] [Accepted: 04/18/2014] [Indexed: 12/24/2022]
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Arena MP, Russo P, Capozzi V, López P, Fiocco D, Spano G. Probiotic abilities of riboflavin-overproducing Lactobacillus strains: a novel promising application of probiotics. Appl Microbiol Biotechnol 2014; 98:7569-81. [PMID: 24903812 DOI: 10.1007/s00253-014-5837-x] [Citation(s) in RCA: 58] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2014] [Accepted: 05/14/2014] [Indexed: 10/25/2022]
Abstract
The probiotic potential of Lactobacillus plantarum and Lactobacillus fermentum strains, capable of overproducing riboflavin, was investigated. The riboflavin production was quantified in co-cultures of lactobacilli and human intestinal epithelial cells, and the riboflavin overproduction ability was confirmed. When milk and yogurt were used as carrier matrices, L. plantarum and L. fermentum strains displayed a significant ability to survive through simulated gastrointestinal transit. Adhesion was studied on both biotic and abiotic surfaces. Both strains adhered strongly on Caco-2 cells, negatively influenced the adhesion of Escherichia coli O157:H7, and strongly inhibited the growth of three reference pathogenic microbial strains. Resistance to major antibiotics and potential hemolytic activity were assayed. Overall, this study reveals that these Lactobacillus stains are endowed with promising probiotic properties and thus are candidates for the development of novel functional food which would be both enriched in riboflavin and induce additional health benefits, including a potential in situ riboflavin production, once the microorganisms colonize the host intestine.
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Affiliation(s)
- Mattia P Arena
- Department of Agricultural, Food and Environmental Sciences, University of Foggia, Via Napoli 25, Foggia, 71122, Italy
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Ricciardi A, Blaiotta G, Di Cerbo A, Succi M, Aponte M. Behaviour of lactic acid bacteria populations in Pecorino di Carmasciano cheese samples submitted to environmental conditions prevailing in the gastrointestinal tract: Evaluation by means of a polyphasic approach. Int J Food Microbiol 2014; 179:64-71. [DOI: 10.1016/j.ijfoodmicro.2014.03.014] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2013] [Revised: 02/20/2014] [Accepted: 03/10/2014] [Indexed: 01/05/2023]
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41
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Solieri L, Bianchi A, Mottolese G, Lemmetti F, Giudici P. Tailoring the probiotic potential of non-starter Lactobacillus strains from ripened Parmigiano Reggiano cheese by in vitro screening and principal component analysis. Food Microbiol 2014; 38:240-9. [DOI: 10.1016/j.fm.2013.10.003] [Citation(s) in RCA: 86] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2013] [Revised: 10/04/2013] [Accepted: 10/07/2013] [Indexed: 01/20/2023]
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42
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Fernandes MS, Cruz AG, Dias Arroyo DM, Faria JDAF, Cristianini M, Sant'Ana AS. On the behavior of Listeria innocua and Lactobacillus acidophilus co-inoculated in a dairy dessert and the potential impacts on food safety and product's functionality. Food Control 2013. [DOI: 10.1016/j.foodcont.2013.04.040] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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43
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Douillard FP, Ribbera A, Kant R, Pietilä TE, Järvinen HM, Messing M, Randazzo CL, Paulin L, Laine P, Ritari J, Caggia C, Lähteinen T, Brouns SJJ, Satokari R, von Ossowski I, Reunanen J, Palva A, de Vos WM. Comparative genomic and functional analysis of 100 Lactobacillus rhamnosus strains and their comparison with strain GG. PLoS Genet 2013; 9:e1003683. [PMID: 23966868 PMCID: PMC3744422 DOI: 10.1371/journal.pgen.1003683] [Citation(s) in RCA: 150] [Impact Index Per Article: 13.6] [Reference Citation Analysis] [Abstract] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2013] [Accepted: 06/15/2013] [Indexed: 01/20/2023] Open
Abstract
Lactobacillus rhamnosus is a lactic acid bacterium that is found in a large variety of ecological habitats, including artisanal and industrial dairy products, the oral cavity, intestinal tract or vagina. To gain insights into the genetic complexity and ecological versatility of the species L. rhamnosus, we examined the genomes and phenotypes of 100 L. rhamnosus strains isolated from diverse sources. The genomes of 100 L. rhamnosus strains were mapped onto the L. rhamnosus GG reference genome. These strains were phenotypically characterized for a wide range of metabolic, antagonistic, signalling and functional properties. Phylogenomic analysis showed multiple groupings of the species that could partly be associated with their ecological niches. We identified 17 highly variable regions that encode functions related to lifestyle, i.e. carbohydrate transport and metabolism, production of mucus-binding pili, bile salt resistance, prophages and CRISPR adaptive immunity. Integration of the phenotypic and genomic data revealed that some L. rhamnosus strains possibly resided in multiple niches, illustrating the dynamics of bacterial habitats. The present study showed two distinctive geno-phenotypes in the L. rhamnosus species. The geno-phenotype A suggests an adaptation to stable nutrient-rich niches, i.e. milk-derivative products, reflected by the alteration or loss of biological functions associated with antimicrobial activity spectrum, stress resistance, adaptability and fitness to a distinctive range of habitats. In contrast, the geno-phenotype B displays adequate traits to a variable environment, such as the intestinal tract, in terms of nutrient resources, bacterial population density and host effects. Some bacterial species are specialists and adapted to a single niche, while others are generalists and able to grow in various environmental conditions. Lactobacillus rhamnosus is a generalist and its members can often be found in different human cavities but also in various artisanal and industrial dairy products. To gain insights into the genetic complexity and ecological versatility of this species, we collected 100 L. rhamnosus strains from different niches. Genomic and functional analysis of these revealed a dichotomy within the species that reflected its adaptation to particular niches. The variable regions identified in the L. rhamnosus genome encode lifestyle traits that allowed us to demonstrate that some L. rhamnosus isolates possibly resided in multiple habitats. Our work brings valuable data on the ecological dynamics and adaptability of the species and provides a basis for a model explaining the ecology of L. rhamnosus in an anthropocentric perspective. Finally, we observed that a set of pheno-genomic markers, i.e. CRISPR oligotyping or carbohydrate metabolism, would be sufficient and among the best ways to differentiate the L. rhamnosus strains, providing a general approach to select the highest diversity in these and other bacterial species.
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Affiliation(s)
- François P Douillard
- Department of Veterinary Biosciences, University of Helsinki, Helsinki, Finland.
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Lactobacillus plantarum passage through an oro-gastro-intestinal tract simulator: Carrier matrix effect and transcriptional analysis of genes associated to stress and probiosis. Microbiol Res 2013; 168:351-359. [DOI: 10.1016/j.micres.2013.01.004] [Citation(s) in RCA: 71] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2012] [Revised: 01/09/2013] [Accepted: 01/12/2013] [Indexed: 11/22/2022]
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45
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Horn N, Wegmann U, Dertli E, Mulholland F, Collins SRA, Waldron KW, Bongaerts RJ, Mayer MJ, Narbad A. Spontaneous mutation reveals influence of exopolysaccharide on Lactobacillus johnsonii surface characteristics. PLoS One 2013; 8:e59957. [PMID: 23544114 PMCID: PMC3609815 DOI: 10.1371/journal.pone.0059957] [Citation(s) in RCA: 51] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2012] [Accepted: 02/20/2013] [Indexed: 11/19/2022] Open
Abstract
As a competitive exclusion agent, Lactobacillus johnsonii FI9785 has been shown to prevent the colonization of selected pathogenic bacteria from the chicken gastrointestinal tract. During growth of the bacterium a rare but consistent emergence of an altered phenotype was noted, generating smooth colonies in contrast to the wild type rough form. A smooth colony variant was isolated and two-dimensional gel analysis of both strains revealed a protein spot with different migration properties in the two phenotypes. The spot in both gels was identified as a putative tyrosine kinase (EpsC), associated with a predicted exopolysaccharide gene cluster. Sequencing of the epsC gene from the smooth mutant revealed a single substitution (G to A) in the coding strand, resulting in the amino acid change D88N in the corresponding gene product. A native plasmid of L. johnsonii was engineered to produce a novel vector for constitutive expression and this was used to demonstrate that expression of the wild type epsC gene in the smooth mutant produced a reversion to the rough colony phenotype. Both the mutant and epsC complemented strains had increased levels of exopolysaccharides compared to the wild type strain, indicating that the rough phenotype is not solely associated with the quantity of exopolysaccharide. Another gene in the cluster, epsE, that encoded a putative undecaprenyl-phosphate galactosephosphotransferase, was deleted in order to investigate its role in exopolysaccharide biosynthesis. The ΔepsE strain exhibited a large increase in cell aggregation and a reduction in exopolysaccharide content, while plasmid complementation of epsE restored the wild type phenotype. Flow cytometry showed that the wild type and derivative strains exhibited clear differences in their adhesive ability to HT29 monolayers in tissue culture, demonstrating an impact of EPS on surface properties and bacteria-host interactions.
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Affiliation(s)
- Nikki Horn
- Department of Gut Health and Food Safety, Institute of Food Research, Norwich, Norfolk, United Kingdom
| | - Udo Wegmann
- Department of Gut Health and Food Safety, Institute of Food Research, Norwich, Norfolk, United Kingdom
| | - Enes Dertli
- Department of Gut Health and Food Safety, Institute of Food Research, Norwich, Norfolk, United Kingdom
- Department of Food Engineering, Bayburt University, Bayburt, Turkey
| | - Francis Mulholland
- Proteomics Unit, Institute of Food Research, Norwich, Norfolk, United Kingdom
| | - Samuel R. A. Collins
- Department of Food and Health, Institute of Food Research, Norwich, Norfolk, United Kingdom
| | - Keith W. Waldron
- Department of Food and Health, Institute of Food Research, Norwich, Norfolk, United Kingdom
| | - Roy J. Bongaerts
- Analytical Sciences Unit, Institute of Food Research, Norwich, Norfolk, United Kingdom
| | - Melinda J. Mayer
- Department of Gut Health and Food Safety, Institute of Food Research, Norwich, Norfolk, United Kingdom
- * E-mail:
| | - Arjan Narbad
- Department of Gut Health and Food Safety, Institute of Food Research, Norwich, Norfolk, United Kingdom
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Tuo Y, Zhang W, Zhang L, Ai L, Zhang Y, Han X, Yi H. Study of probiotic potential of four wild Lactobacillus rhamnosus strains. Anaerobe 2013; 21:22-7. [PMID: 23528983 DOI: 10.1016/j.anaerobe.2013.03.007] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2013] [Revised: 03/06/2013] [Accepted: 03/13/2013] [Indexed: 11/26/2022]
Abstract
The four wild Lactobacillus rhamnosus strains were examined in vitro for resistance to simulated gastro and intestinal juices, adhesion to HT-29 cells, antagonistic activity against enteric pathogens and immunomodulating activity. The strains L. rhamnosus SB5L, J5L and IN1L were able to survive in simulated gastro juice while the strain L. rhamnosus SB31L lost viability exposed to simulated gastro juice for 3 h. The four strains had high viability in simulated small intestinal juice with little loss (<1.0 cycle reduction). The strains SB5L, J5L and IN1L antagonized against Escherichia coli ATCC 25922, Salmonella enterica serovar Typhimurium ATCC 14028, Shigella sonnei ATCC 25931. The strain L. rhamnosus IN1L had the highest adhesive capability to HT-29 cells in vitro (251 bacteria cells per 100 HT-29 cells) compared to the other three L. rhamnosus strains. The live bacteria, cell wall and DNA of the four L. rhamnosus induced the secretion of pro-inflammatory cytokines IL-12 (p70), IFN-γ and TNF-α by human peripheral blood mononuclear cells (PBMCs). The levels of IL-12 (p70), IFN-γ and TNF-α produced by stimulated PBMCs were significantly higher (P < 0.05) than those of the control. Those data indicated that the four L. rhamnosus strains have the potential as the probiotic for human being use, although further studies are still needed.
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Affiliation(s)
- Yanfeng Tuo
- State Key Laboratory of Dairy Biotechnology, Technical Centre of Bright Dairy and Food Co. Ltd, Shanghai 200436, PR China.
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Zhang F, Li XY, Park HJ, Zhao M. Effect of microencapsulation methods on the survival of freeze-driedBifidobacterium bifidum. J Microencapsul 2013; 30:511-8. [DOI: 10.3109/02652048.2012.758178] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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