Genomic and phenotypic-based safety assessment and probiotic properties of Streptococcus thermophilus FUA329, a urolithin A-producing bacterium of human milk origin

Comprehensive genomics, probiotic, and antibiofilm potential analysis of Streptococcus thermophilus strains isolated from homemade and commercial dahi

This study investigated the probiotic properties and antibiofilm potential of Streptococcus thermophilus strains obtained from homemade and commercial dahi. The S. thermophilus strain from homemade dahi had greater acid tolerance than the commercial strain, indicating a greater capacity to live in the acidic environments of the stomach. The commercial strain had increased survivability in bile salts and was more hydrophobic than the homemade strain. These findings suggest improved adaptability and increased colonization in the gut. The genomes of both strains included genes associated with probiotic characteristics implying that the two strains may provide unique probiotic advantages. These findings highlight the importance of cell-free supernatants (CFS) of these strains in reducing biofilm formation of pathogenic bacteria. Gas chromatography-mass spectrometry demonstrated that 2, 4-di-tert-butylphenol was a shared metabolite in the CFSs of both strains; however, 2-butanol was found only in the CFS of the homemade dahi strain. In-silico investigations revealed that compounds have drug-like characteristics, suggesting that they could be used for treating biofilm-associated diseases. This study highlights the health advantages of probiotics found in traditional dahi, but it also provides a way to develop natural antibacterial medicines.

Multi-omics in food safety and authenticity in terms of food components

One of the main goals of food science is to ensure the high quality and safety of food. The inspection technology for known hazards has matured, and the identification of unknown and potential food safety hazards, as well as the identification of their composition and origin, is a challenge faced by food safety. Food safety and authenticity require multi-omics methods to support the implementation of qualitative discrimination to precise quantitative analysis, from targeted screening to non-target detection, and from multi component to full component analysis to address these challenges. The present review aims to provide characterizations, advantages, the latest progress, and prospects of using omics (including genomics, proteomics, and metabonomics) in food safety and authenticity. Multi omics strategies used to detect and verify different standard biomarkers of food will contribute to understanding the basic relationship between raw materials, processing, foods, nutrition, food safety, and human health.

(Poly)phenol-related gut metabotypes and human health: an update

Dietary (poly)phenols have received great interest due to their potential role in the prevention and management of non-communicable diseases. In recent years, a high inter-individual variability in the biological response to (poly)phenols has been demonstrated, which could be related to the high variability in (poly)phenol gut microbial metabolism existing within individuals. An interplay between (poly)phenols and the gut microbiota exists, with (poly)phenols being metabolised by the gut microbiota and their metabolites modulating gut microbiota diversity and composition. A number of (poly)phenol metabolising phenotypes or metabotypes have been proposed, however, potential metabotypes for most (poly)phenols have not been investigated, and the relationship between metabotypes and human health remains ambiguous. This review presents updated knowledge on the reciprocal interaction between (poly)phenols and the gut microbiome, associated gut metabotypes, and subsequent impact on human health.