1
|
Oleinikova Y, Daugaliyeva S, Mounier J, Saubenova M, Aitzhanova A. Metagenetic analysis of the bacterial diversity of Kazakh koumiss and assessment of its anti-Candida albicans activity. World J Microbiol Biotechnol 2024; 40:99. [PMID: 38363373 DOI: 10.1007/s11274-024-03896-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2023] [Accepted: 01/12/2024] [Indexed: 02/17/2024]
Abstract
Koumiss, a five-thousand-year-old fermented mare's milk beverage, is widely recognized for its beneficial nutrient and medicinal properties. The microbiota of Chinese and Mongolian koumiss have been largely characterized in recent years, but little is known concerning Kazakh koumiss despite this drink historically originates from the modern Kazakhstan territory. In addition, while koumiss is regarded as a drink with therapeutic potential, there are also no data on koumiss anti-Candida activity. In this context, the aims of the present study were to investigate the bacterial diversity and anti-Candida albicans activity of homemade Kazakh koumiss samples as well as fermented whey and cow's milk, derived from koumiss and propagated for several months. Koumiss bacterial communities were largely dominated by lactic acid bacteria including Lactobacillus sensu lato spp. (69% of total reads), Streptococcus (8.0%) and Lactococcus (6.1%), while other subdominant genera included Acetobacter (2.6%), Enterobacter (2.4%), and Klebsiella (1.5%). Several but not all koumiss samples as well as fermented whey and cow's milk showed antagonistic activities towards C. albicans. Linear discriminant effect size (LEfSe) analysis showed that their bacterial communities were characterized by a significantly higher abundance of amplicon sequence variants (ASV) belonging to the genus Acetobacter. In conclusion, this study allowed to identify the key microorganisms of Kazakh koumiss and provided new information on the possible underestimated contribution of acetic acid bacteria to its probiotic properties.
Collapse
Affiliation(s)
- Yelena Oleinikova
- Research and Production Center for Microbiology and Virology, Bogenbay Batyr str., 105, 050010, Almaty, Kazakhstan
| | - Saule Daugaliyeva
- Research and Production Center for Microbiology and Virology, Bogenbay Batyr str., 105, 050010, Almaty, Kazakhstan.
| | - Jérôme Mounier
- Univ Brest, INRAE, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, F- 29280, Plouzané, France
| | - Margarita Saubenova
- Research and Production Center for Microbiology and Virology, Bogenbay Batyr str., 105, 050010, Almaty, Kazakhstan
| | - Aida Aitzhanova
- Research and Production Center for Microbiology and Virology, Bogenbay Batyr str., 105, 050010, Almaty, Kazakhstan
| |
Collapse
|
2
|
Tyliszczak M, Wiatrak B, Danielewski M, Szeląg A, Kucharska AZ, Sozański T. Does a pickle a day keep Alzheimer's away? Fermented food in Alzheimer's disease: A review. Exp Gerontol 2023; 184:112332. [PMID: 37967591 DOI: 10.1016/j.exger.2023.112332] [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: 09/18/2023] [Revised: 11/09/2023] [Accepted: 11/12/2023] [Indexed: 11/17/2023]
Abstract
Fermented food is commonly viewed as healthy, mostly due to its probiotic and digestion-enhancing properties and recently it has been examined with regard to the development of new therapeutic and preventive measures for Alzheimer's disease. Fermented food has been shown to have anti-inflammatory and antioxidant properties and to alter the gut microbiota. However, the exact pathogenesis of Alzheimer's disease is still unknown and its connections to systemic inflammation and gut dysbiosis, as potential targets of fermented food, require further investigation. Therefore, to sum up the current knowledge, this article reviews recent research on the pathogenesis of Alzheimer's disease with emphasis on the role of the gut-brain axis and studies examining the use of fermented foods. The analysis of the fermented food research includes clinical and preclinical in vivo and in vitro studies. The fermented food studies have shown promising effects on amyloid-β metabolism, inflammation, and cognitive impairment in animals and humans. Fermented food has great potential in developing new approaches to Alzheimer's disease treatment.
Collapse
Affiliation(s)
- Michał Tyliszczak
- Department of Pharmacology, Wroclaw Medical University, Wrocław, Poland.
| | - Benita Wiatrak
- Department of Pharmacology, Wroclaw Medical University, Wrocław, Poland
| | | | - Adam Szeląg
- Department of Pharmacology, Wroclaw Medical University, Wrocław, Poland
| | - Alicja Z Kucharska
- Department of Fruit, Vegetable, and Plant Nutraceutical Technology, Wroclaw University of Environmental and Life Sciences, Wrocław, Poland
| | - Tomasz Sozański
- Department of Preclinical Sciences, Pharmacology and Medical Diagnostics, Faculty of Medicine, Wroclaw University of Science and Technology, Wrocław, Poland
| |
Collapse
|
3
|
60Coγ induction improves the protective effect of Acetobacter pasteurianus against ionizing radiation in mice. Appl Microbiol Biotechnol 2021; 105:9285-9295. [PMID: 34778911 DOI: 10.1007/s00253-021-11664-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2021] [Revised: 10/21/2021] [Accepted: 10/22/2021] [Indexed: 10/19/2022]
Abstract
Exposure to ionizing radiation (IR) tends to cause serious health concerns. Thus, radioprotective agents are vital for the population exposed to radiation. As microorganisms have the advantages of fast reproduction and no geographical restrictions, direct microbe-based and environmental induction compounds are thriving radioprotectants resources. Oxidative system and oxidase in Acetobacter pasteurianus are unique and intriguing, the radioprotective effect of the cell-free extract from A. pasteurianus (APE) and 60Coγ-treated extract (IRE) were comparatively investigated in the present study. The survival rate of A. pasteurianus with IRE addition was 149.1% in H2O2 damage test, while that with APE was only 10.4%. The viability of 60Coγ-treated AML-12 cells was increased by 18.8% with IRE addition, yet APE showed no significant radioprotective effect. Moreover, in 60Coγ-treated mice, IRE could significantly protect the white blood cell, improve the liver index, and attenuate the injuries of immune organs in mice. Administration of IRE significantly raised the activities of superoxide dismutase (SOD) and reduced the products of lipid peroxidation. These results clarified that gavage with APE and IRE presented notable antioxidant and radioprotective efficacy. A. pasteurianus showed appealing potential to be novel radioprotective bioagents and 60Coγ treatment on microbe could be a new method for the development of better radioprotectant. KEY POINTS: • 60Coγ induction could improve the radioprotective effect of APE. • IRE protected white blood cell in mice under IR. • IRE products have broad application prospects in radioprotection based on microbes.
Collapse
|
4
|
Kong Y, Jiang B, Luo X. Gut microbiota influences Alzheimer's disease pathogenesis by regulating acetate in Drosophila model. Future Microbiol 2018; 13:1117-1128. [PMID: 30043649 DOI: 10.2217/fmb-2018-0185] [Citation(s) in RCA: 49] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023] Open
Abstract
AIM The aim of present study is to investigate the relationship between gut microbiota and Alzheimer's disease (AD) using Drosophila model. MATERIALS & METHODS The microbiota was characterized by Illumina sequencing of 16S rRNA gene. Gas chromatography-mass spectrometer was performed to measure the level of short-chain fatty acids (SCFAs), metabolites of the commensal microbiota. RESULTS The diversity of the gut microbiota increased in AD Drosophila. As the most enriched bacteria at genus level, the proportions of Acetobacter and Lactobacillus decreased dramatically. Acetate was the most abundant SCFA derived from the dysregulated microbiota and markedly downregulated in AD Drosophila. CONCLUSION Our study on Drosophila model suggests that dysregulation of gut microbiota may participate in AD pathogenesis by influencing SCFA level.
Collapse
Affiliation(s)
- Yan Kong
- Department of Biochemistry & Molecular Biology, School of Medicine, Southeast University, Nanjing, Jiangsu 210009, PR China
| | - Baichun Jiang
- The Key Laboratory of Experimental Teratology, Ministry of Education & Department of Genetics, Shandong University School of Basic Medical Sciences, Jinan, Shandong 250012, PR China
| | - Xuancai Luo
- Department of Neurology, Huiyang Hospital, Southern Medical University, Huizhou, Guangdong 516211, PR China
| |
Collapse
|
5
|
Zhou YZ, Zhao FF, Gao L, Du GH, Zhang X, Qin XM. Licorice extract attenuates brain aging of d-galactose induced rats through inhibition of oxidative stress and attenuation of neuronal apoptosis. RSC Adv 2017. [DOI: 10.1039/c7ra07110h] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
Abstract
A potential protective mechanism of licorice for d-galactose induced aging in rats.
Collapse
Affiliation(s)
- Yu-Zhi Zhou
- Modern Research Center for Traditional Chinese Medicine
- Shanxi University
- Taiyuan 030006
- China
| | - Fan-Fan Zhao
- Modern Research Center for Traditional Chinese Medicine
- Shanxi University
- Taiyuan 030006
- China
- College of Chemistry and Chemical Engineering
| | - Li Gao
- Modern Research Center for Traditional Chinese Medicine
- Shanxi University
- Taiyuan 030006
- China
| | - Guan-Hua Du
- Modern Research Center for Traditional Chinese Medicine
- Shanxi University
- Taiyuan 030006
- China
- Institute of Materia Medica
| | - Xiang Zhang
- Modern Research Center for Traditional Chinese Medicine
- Shanxi University
- Taiyuan 030006
- China
- Department of Chemistry
| | - Xue-Mei Qin
- Modern Research Center for Traditional Chinese Medicine
- Shanxi University
- Taiyuan 030006
- China
| |
Collapse
|
6
|
Ho CW, Lazim AM, Fazry S, Zaki UKHH, Lim SJ. Varieties, production, composition and health benefits of vinegars: A review. Food Chem 2016; 221:1621-1630. [PMID: 27979138 DOI: 10.1016/j.foodchem.2016.10.128] [Citation(s) in RCA: 136] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2016] [Revised: 09/17/2016] [Accepted: 10/28/2016] [Indexed: 01/19/2023]
Abstract
Vinegars are liquid products produced from the alcoholic and subsequent acetous fermentation of carbohydrate sources. They have been used as remedies in many cultures and have been reported to provide beneficial health effects when consumed regularly. Such benefits are due to various types of polyphenols, micronutrients and other bioactive compounds found in vinegars that contribute to their pharmacological effects, among them, antimicrobial, antidiabetic, antioxidative, antiobesity and antihypertensive effects. There are many types of vinegars worldwide, including black vinegar, rice vinegar, balsamic vinegar and white wine vinegar. All these vinegars are produced using different raw materials, yeast strains and fermentation procedures, thus giving them their own unique tastes and flavours. The main volatile compound in vinegar is acetic acid, which gives vinegar its strong, sour aroma and flavour. Other volatile compounds present in vinegars are mainly alcohols, acids, esters, aldehydes and ketones. The diversity of vinegars allows extensive applications in food.
Collapse
Affiliation(s)
- Chin Wai Ho
- School of Chemical Sciences and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia.
| | - Azwan Mat Lazim
- School of Chemical Sciences and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia.
| | - Shazrul Fazry
- School of Biosciences and Biotechnology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia.
| | - Umi Kalsum Hj Hussain Zaki
- Food Designing Programme, Food Science & Technology Research Centre, Malaysian Agricultural Research and Development Institute, MARDI Headquarters, Persiaran MARDI-UPM, 43400 Serdang, Selangor, Malaysia.
| | - Seng Joe Lim
- School of Chemical Sciences and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia.
| |
Collapse
|
7
|
Noori N, Bangash MY, Motaghinejad M, Hosseini P, Noudoost B. Kefir protective effects against nicotine cessation-induced anxiety and cognition impairments in rats. Adv Biomed Res 2014; 3:251. [PMID: 25590029 PMCID: PMC4283242 DOI: 10.4103/2277-9175.146377] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2014] [Accepted: 06/21/2014] [Indexed: 11/09/2022] Open
Abstract
Background: Nicotine as one of the potent psychostimulant drugs is characterized by its parasympathomimetic activity. Upon the abrupt discontinuation of nicotine intake, a number of symptoms such as anxiety, depression and cognition impairment develop. Kefir as a food supplement is rich in tryptophan. In this study, we have evaluated the effects of Kefir on nicotine cessation-induced anxiety, depression and cognition impairment. Materials and Methods: Forty adult male rats were divided into four groups. All the groups received 6 mg/kg/day of nicotine for 17 days and then the negative control groups got 5 mg/kg/day of normal saline. The positive control groups were given 40 mg/kg/day of Sertraline HCl for 7 days. The group treated with Cow Milk Kefir (CMK) and Soy Milk Kefir (SMK) received 5 mg/kg/day for 7 days. On the 25th day, Elevated Plus Maze (EPM), Open Field Test (OFT) and Forced Swim Test (FST) were used to investigate anxiety and depression. In addition, Moris Water Maze was applied to evaluate learning and memory in the animals between the 20th and 25th days. Results: The results showed that administration of CMK, SMK and Sertraline had higher anti-depression and anxiolytic effects on nicotine withdrawal-induced depression and anxiety in rats (P < 0.05). Moreover, CMK and SMK improved learning and memory impairment results in the nicotine withdrawal period (P < 0.05). Conclusion: This study revealed that Kefir had a potential effect on the treatment of nicotine cessation-induced depression, anxiety and cognition impairment in the animal model. Kefir may be useful for adjunct therapy for nicotine abandonment treatment protocols.
Collapse
Affiliation(s)
- Negin Noori
- Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
| | - Mohammad Yasan Bangash
- Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
| | - Majid Motaghinejad
- Department of Pharmacology, School of Medicine, Iran University of Medical Sciences, Tehran, Iran
| | - Pantea Hosseini
- Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
| | - Behshad Noudoost
- Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
| |
Collapse
|
8
|
Takahashi K, Izumi K, Nakahata E, Hirata M, Sawada K, Tsuge K, Nagao K, Kitagaki H. Quantitation and structural determination of glucosylceramides contained in sake lees. J Oleo Sci 2014; 63:15-23. [PMID: 24389795 DOI: 10.5650/jos.ess13086] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Sake lees are solid parts filtered from the mash of sake, the traditional rice wine of Japan, which is brewed with Aspergillus oryzae and Saccharomyces cerevisiae. The moisture-holding activity of sake lees has long been recognized in Japan. However, the constituent responsible for this activity has not been elucidated. In this study, we first determined the structure of the glucosylceramides contained in sake lees. The glucosylceramides contained in sake lees were N-2'-hydroxyoctadecanoyl-l-O-β-D-glucopyranosyl-9-methyl-4,8-sphingadienine (d19:2/C18:0h), N-2'-hydroxyoctadecanoyl-l-O-β-D-glucopyranosyl-4,8-sphingadienine (d18:2/C18:0h), N-2'-hydroxyicosanoyl-l-O-β-D-glucopyranosyl-4,8-sphingadienine (d18:2/C20:0h) and N-2'-hydroxyicosanoyl-l-O-β-D-glucopyranosyl-4,8-sphingadienine (d18:2/C22:0h), which corresponded to those of A. oryzae and rice. The glucosylceramide produced by A. oryzae constituted the most abundant species (43% of the total glucosylceramide) in the sake lees. These results will be of value in the utilization of sake lees for cosmetics and functional foods.
Collapse
|
9
|
Budak NH, Aykin E, Seydim AC, Greene AK, Guzel-Seydim ZB. Functional Properties of Vinegar. J Food Sci 2014; 79:R757-64. [DOI: 10.1111/1750-3841.12434] [Citation(s) in RCA: 170] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2013] [Accepted: 02/19/2014] [Indexed: 11/28/2022]
Affiliation(s)
- Nilgün H. Budak
- Dept. of Food Technology; Egirdir Vocational School; Süleyman Demirel Univ.; Isparta Turkey
| | - Elif Aykin
- Dept. of Food Engineering; Engineering Faculty; Akdeniz Univ.; Antalya Turkey
| | - Atif C. Seydim
- Dept. of Food Engineering; Engineering Faculty; Süleyman Demirel Univ.; Isparta Turkey
| | - Annel K. Greene
- Dept. of Animal and Veterinary Science; Clemson Univ.; Clemson SC U.S.A
| | | |
Collapse
|
10
|
Hirata M, Tsuge K, Jayakody LN, Urano Y, Sawada K, Inaba S, Nagao K, Kitagaki H. Structural determination of glucosylceramides in the distillation remnants of shochu, the Japanese traditional liquor, and its production by Aspergillus kawachii. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:11473-11482. [PMID: 23145483 DOI: 10.1021/jf303117e] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Shochu is traditional Japanese liquor produced from various crops and fungi Aspergillus kawachi or A. awamorii . The amount of unutilized shochu distillation remnants is increasing because of the recent prohibition of ocean dumping of these remnants. In this Article, we first describe the structures of glucosylceramides contained in shochu distillation remnants by fragment ion analysis using ESI-tandem mass spectrometry. Shochu distillation remnant produced from barley contained glucosylceramides d18:2/C16:0h, d18:2/C20:0h, d19:2/C18:1h, and d18:2/C18:0h. Koji (barley fermented with A. kawachii) contained the same glucosylceramides. Shochu distillation remnants produced from rice contained glucosylceramides d18:2/C18:0h and d19:2/C18:1h. The culture broth of A. kawachii contained glucosylceramides d19:2/C18:1h and d19:2/C18:0h. These results indicate that the glucosylceramides contained in crops and those produced by A. kawachii transfer through the processes of fermentation with yeast and distillation to the shochu distillation remnant. This information will enable utilization of shochu distillation remnants and koji as novel sources of sphingolipids.
Collapse
Affiliation(s)
- Miyo Hirata
- Faculty of Agriculture, Saga University, Saga City, Saga 840-8502, Japan
| | | | | | | | | | | | | | | |
Collapse
|