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Toupal S, Coşansu S. Effects of Freeze-Dried Banana and Watermelon Peel Powders on Bile Salt Resistance, Growth Kinetics, and Survival of Probiotic Bacteria. Probiotics Antimicrob Proteins 2023:10.1007/s12602-023-10131-0. [PMID: 37535210 DOI: 10.1007/s12602-023-10131-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 07/26/2023] [Indexed: 08/04/2023]
Abstract
Fruit peels have potential as prebiotic sources thanks to their dietary fiber contents. This study aimed to determine the effects of freeze-dried banana (BPP) and watermelon (WPP) peel powders on bile salt resistance, growth kinetics, and survival of Lactobacillus acidophilus and Lactiplantibacillus plantarum. In the presence of 0.5-1% bile salt, L. plantarum counts were 0.52-1.13 log CFU/mL higher in MRS broth added with 5% peel powder than without peel powder. Lactobacillus acidophilus population was 2.47-2.79 log CFU/mL higher in MRS broth added with 5% peel powder than without peel powder in the presence of 0.5% bile salt. Both peel powders did not affect the growth kinetics of L. acidophilus in milk. Conversely, the growth of L. plantarum was promoted in milk supplemented with peel powders and yielded a shorter generation time (P < 0.05). The maximum population density of L. plantarum in milk supplemented with BPP (8.68 log CFU/mL) was higher than in milk without peel powder (7.72 log CFU/mL; P < 0.05). Survival of L. acidophilus improved during storage at 4 °C in milk added with peel powders. The results suggest that BPP and WPP can be functional ingredients in probiotic foods and may be used to improve the growth and survival of probiotic cultures.
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Affiliation(s)
- Samin Toupal
- Department of Food Engineering, Engineering Faculty, Sakarya University, Sakarya, Turkey
| | - Serap Coşansu
- Department of Food Engineering, Engineering Faculty, Sakarya University, Sakarya, Turkey.
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Khan FF, Sohail A, Ghazanfar S, Ahmad A, Riaz A, Abbasi KS, Ibrahim MS, Uzair M, Arshad M. Recent Innovations in Non-dairy Prebiotics and Probiotics: Physiological Potential, Applications, and Characterization. Probiotics Antimicrob Proteins 2023; 15:239-263. [PMID: 36063353 DOI: 10.1007/s12602-022-09983-9] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 08/17/2022] [Indexed: 10/14/2022]
Abstract
Non-dairy sources of prebiotics and probiotics impart various physiological functions in the prevention and management of chronic metabolic disorders, therefore nutraceuticals emerged as a potential industry. Extraction of prebiotics from non-dairy sources is economical and easily implemented. Waste products during food processing, including fruit peels and fruit skins, can be utilized as a promising source of prebiotics and considered "Generally Recognized As Safe" for human consumption. Prebiotics from non-dairy sources have a significant impact on gut microbiota and reduce the population of pathogenic bacteria. Similarly, next-generation probiotics could also be isolated from non-dairy sources. These sources have considerable potential and can give novel strains of probiotics, which can be the replacement for dairy sources. Such strains isolated from non-dairy sources have good probiotic properties and can be used as therapeutic. This review will elaborate on the potential non-dairy sources of prebiotics and probiotics, their characterization, and significant physiological potential.
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Affiliation(s)
- Fasiha Fayyaz Khan
- Institute of Food and Nutritional Sciences (IFNS), Department of Food Technology, Pir Mehr Ali Shah (PMAS), Arid Agriculture University, Rawalpindi, 46000, Pakistan.
| | - Asma Sohail
- Institute of Food and Nutritional Sciences (IFNS), Department of Food Technology, Pir Mehr Ali Shah (PMAS), Arid Agriculture University, Rawalpindi, 46000, Pakistan
| | - Shakira Ghazanfar
- Functional Genomics and Bioinformatics, National Institute of Genomics and Agriculture Biotechnology (NIGAB), National Agriculture Research Centre, Park Road, Islamabad, 45500, Pakistan
| | - Asif Ahmad
- Institute of Food and Nutritional Sciences (IFNS), Department of Food Technology, Pir Mehr Ali Shah (PMAS), Arid Agriculture University, Rawalpindi, 46000, Pakistan
| | - Aayesha Riaz
- Faculty of Veterinary & Animal Sciences, Department of Parasitology & Microbiology, Pir Mehr Ali Shah (PMAS), Arid Agriculture University, Rawalpindi, 46000, Pakistan
| | - Kashif Sarfraz Abbasi
- Institute of Food and Nutritional Sciences (IFNS), Department of Food Technology, Pir Mehr Ali Shah (PMAS), Arid Agriculture University, Rawalpindi, 46000, Pakistan
| | - Muhammad Sohail Ibrahim
- Institute of Food and Nutritional Sciences (IFNS), Department of Food Technology, Pir Mehr Ali Shah (PMAS), Arid Agriculture University, Rawalpindi, 46000, Pakistan
| | - Mohammad Uzair
- Department of Biological Sciences, Faculty of Basic & Applied Sciences, International Islamic University Islamabad, Islamabad, 44000, Pakistan
| | - Muhammad Arshad
- Department of Biological Sciences, Faculty of Basic & Applied Sciences, International Islamic University Islamabad, Islamabad, 44000, Pakistan
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Kaur Sidhu M, Lyu F, Sharkie TP, Ajlouni S, Ranadheera CS. Probiotic Yogurt Fortified with Chickpea Flour: Physico-Chemical Properties and Probiotic Survival during Storage and Simulated Gastrointestinal Transit. Foods 2020; 9:E1144. [PMID: 32825206 PMCID: PMC7555988 DOI: 10.3390/foods9091144] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2020] [Revised: 08/15/2020] [Accepted: 08/17/2020] [Indexed: 11/21/2022] Open
Abstract
In the present study, probiotic yogurt with Lactobacillus acidophilus LA5 and Bifidobacterium BB12 was produced via fortification with chickpea flour (0, 1, 2.5, 5% w/v). During refrigerated storage for five weeks, probiotics maintained a viable count above the minimum therapeutic level (106 CFU/g) in all yogurt types. Although there was no significant (p > 0.05) positive effect of chickpea flour on probiotic viability during storage, the addition of chickpea flour has beneficial effects on the viability of both probiotic species in the presence of gastric and intestinal juices, with 0.3% bile. This study also evaluated the physio-chemical properties of probiotic yogurt during storage. Some physicochemical properties of yogurt, such as water holding capacity and susceptibility to syneresis, were enhanced by the addition of chickpea flour. Hence, chickpea flour could be an attractive pulse ingredient in the production of probiotic yogurts for health-conscious consumers.
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Affiliation(s)
| | | | | | | | - Chaminda Senaka Ranadheera
- School of Agriculture & Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia; (M.K.S.); (F.L.); (T.P.S.); (S.A.)
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Microbial and Sensory Analysis of Soy and Cow Milk-Based Yogurt as a Probiotic Matrix for Lactobacillus rhamnosus GR-1. FERMENTATION-BASEL 2020. [DOI: 10.3390/fermentation6030074] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Abstract
Plant-based milk alternatives represent a growing sector of the functional food industry due to consumer demand for more nutritious and sustainable options. Soymilk is abundant in fibre, phytosterols, and isoflavones. In contrast, cow milk has a high cholesterol and caloric content, superior organoleptic characteristics, and a well-established probiotic delivery matrix. Supplementing cow milk with soymilk to produce probiotic yogurt may enhance the nutritional value, sensory profile, and probiotic delivery capacity of the final product. In order to investigate the probiotic potential and sensory appeal of this blend, four yogurt mixtures were prepared by incorporating 0% (T1), 25% (T2), 50% (T3), or 75% (T4) soymilk in cow milk. The viability of Lactobacillus rhamnosus GR-1 and pH were evaluated during fermentation (6 h) and refrigerated storage (30 days). Additionally, consumer acceptability was determined through a sensory evaluation. L. rhamnosus GR-1 reached viable counts of 108 colony forming units (CFU)/mL in all treatments. Sensory panellists provided higher hedonic scores to T1 for appearance and texture compared to T2–T4, but flavour and overall acceptability ratings amongst T1–T4 were comparable. These results serve as an indication for the successful fortification of cow and soymilk yogurt mixtures with L. rhamnosus GR-1.
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Duru KC, Kovaleva E, Danilova I, Belousova A. Production and assessment of novel probiotic fermented oat flour enriched with isoflavones. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.102] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Swieca M, Gawlik-Dziki U, Jakubczyk A, Bochnak J, Sikora M, Suliburska J. Nutritional quality of fresh and stored legumes sprouts - Effect of Lactobacillus plantarum 299v enrichment. Food Chem 2019; 288:325-332. [PMID: 30902300 DOI: 10.1016/j.foodchem.2019.02.135] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2018] [Revised: 02/18/2019] [Accepted: 02/26/2019] [Indexed: 01/01/2023]
Abstract
Nutrient content and digestibility as well as factors with a potentially negative effect on these parameters were studied in legume sprouts enriched with L. plantarum 299v. The nutrient digestibility and contents were not strongly affected by the co-culture of the probiotic and sprouts. The highest digestibility of starch was observed for adzuki bean preparations (from 91.6% to 95.5%), while the lowest value was noted for soybean preparations (from 49.6% to 60.8%). A slight decrease in starch digestibility was observed in adzuki and soybean sprouts enriched with the probiotic (by about 5% and 7% respectively). An increase in starch digestibility was noted in lentil and mung bean sprouts. A key influence on protein digestibility was exerted by the activity of trypsin and chymotrypsin inhibitors. Generally, there was no negative effect of the studied factors on starch digestibility. Most importantly, the control and probiotic-rich sprouts retained high quality after cold storage.
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Affiliation(s)
- Michal Swieca
- Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, Lublin, Poland.
| | - Urszula Gawlik-Dziki
- Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, Lublin, Poland
| | - Anna Jakubczyk
- Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, Lublin, Poland
| | - Justyna Bochnak
- Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, Lublin, Poland
| | - Małgorzata Sikora
- Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, Lublin, Poland
| | - Joanna Suliburska
- Institute of Human Nutrition and Dietetics, Poznan University of Life Sciences, Wojska Polskiego Str. 31, 60-624 Poznan, Poland
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Gaya P, Peirotén Á, Medina M, Landete JM. Isoflavone metabolism by a collection of lactic acid bacteria and bifidobacteria with biotechnological interest. Int J Food Sci Nutr 2016; 67:117-24. [PMID: 26878882 DOI: 10.3109/09637486.2016.1144724] [Citation(s) in RCA: 43] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Almost all soy isoflavones exist as glycosides, daidzin, genistin, and glycitin. We analyzed the capacity of 92 strains of lactic acid bacteria (LAB) and bifidobacteria with biotechnological interest to process the glycosylated isoflavones daidzin, genistin, and glycitin in their more bioavailable aglycones and their metabolites as dihydrodaidzein (DHD), O-desmethylangolensin, and equol. Representative strains of the four genera studied Lactobacillus, Enterococcus, Lactococcus, and Bifidobacterium were able to produce daidzein, genistein, and glycitein, with the exception of the lactobacilli, which did not produced glycitein in soy extracts. The production of the aglycone isoflavones could be correlated with the β-glucosidase activity of the strains. The isoflavone metabolism is limited to the glycoside hydrolysis in the most of these strains. Moreover, Enterococcus faecalis INIA P333 and Lactobacillus rhamnosus INIA P540 were able to transform daidzein in DHD. LAB and bifidobacteria studied in the present work have a great potential in the metabolism of isoflavones and could be selected for the development of functional fermented soy foods.
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Affiliation(s)
- Pilar Gaya
- a Departamento De Tecnología De Alimentos , Instituto Nacional De Investigación Y Tecnología Agraria Y Alimentaria (INIA) , Madrid , Spain
| | - Ángela Peirotén
- a Departamento De Tecnología De Alimentos , Instituto Nacional De Investigación Y Tecnología Agraria Y Alimentaria (INIA) , Madrid , Spain
| | - Margarita Medina
- a Departamento De Tecnología De Alimentos , Instituto Nacional De Investigación Y Tecnología Agraria Y Alimentaria (INIA) , Madrid , Spain
| | - José Maria Landete
- a Departamento De Tecnología De Alimentos , Instituto Nacional De Investigación Y Tecnología Agraria Y Alimentaria (INIA) , Madrid , Spain
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De Weirdt R, Coenen E, Vlaeminck B, Fievez V, Van den Abbeele P, Van de Wiele T. A simulated mucus layer protects Lactobacillus reuteri from the inhibitory effects of linoleic acid. Benef Microbes 2013; 4:299-312. [PMID: 24311313 DOI: 10.3920/bm2013.0017] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/15/2024]
Abstract
Lactobacillus reuteri is a commensal, beneficial gut microbe that colonises the intestinal mucus layer, where it makes close contact with the human host and may significantly affect human health. Here, we investigated the capacity of linoleic acid (LA), the most common polyunsaturated fatty acid (PUFA) in a Western-style diet, to affect L. reuteri ATCC PTA 6475 prevalence and survival in a simulated mucus layer. Short-term (1 h) survival and mucin-agar adhesion assays of a log-phase L. reuteri suspension in intestinal water demonstrated that the simulated mucus layer protected L. reuteri against the inhibitory effects of LA by lowering its contact with the bacterial cell membrane. The protective effect of the simulated mucus layer was further evaluated using a more complex and dynamic model of the colon microbiota (SHIME®), in which L. reuteri survival was monitored during 6 days of daily exposure to LA in the absence (L-SHIME) and presence (M-SHIME) of a simulated mucus layer. After 6 days, luminal L- and M-SHIME L. reuteri plate counts had decreased by 3.1±0.5 and 2.6±0.9 log cfu/ml, respectively. Upon supplementation of 1.0 g/l LA, the decline in the luminal L. reuteri population started earlier than was observed for the control. In contrast, mucin-agar levels of L. reuteri (in the M-SHIME) remained unaffected throughout the experiment even in the presence of high concentrations of LA. Overall, the results of this study indicate the importance of the mucus layer as a protective environment for beneficial gut microbes to escape from stress by high loads of the antimicrobial PUFA LA to the colon, i.e. due to a Western-style diet.
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Affiliation(s)
- R De Weirdt
- Laboratory of Microbial Ecology and Technology (LabMET), Ghent University, Coupure Links 653, 9000 Ghent, Belgium
| | - E Coenen
- Laboratory of Microbial Ecology and Technology (LabMET), Ghent University, Coupure Links 653, 9000 Ghent, Belgium
| | - B Vlaeminck
- Laboratory for Animal Nutrition and Product Quality (LANUPRO), Ghent University, Proefhoevestraat 10, 9090 Melle, Belgium
| | - V Fievez
- Laboratory for Animal Nutrition and Product Quality (LANUPRO), Ghent University, Proefhoevestraat 10, 9090 Melle, Belgium
| | - P Van den Abbeele
- Laboratory of Microbial Ecology and Technology (LabMET), Ghent University, Coupure Links 653, 9000 Ghent, Belgium
| | - T Van de Wiele
- Laboratory of Microbial Ecology and Technology (LabMET), Ghent University, Coupure Links 653, 9000 Ghent, Belgium
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Venturing into In Vitro Physiological Upper GI System Focusing on the Motility Effect Provided by a Mechanised Rat Stomach Model. ACTA ACUST UNITED AC 2012. [DOI: 10.1007/s13228-012-0018-9] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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10
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Kootte RS, Vrieze A, Holleman F, Dallinga-Thie GM, Zoetendal EG, de Vos WM, Groen AK, Hoekstra JBL, Stroes ES, Nieuwdorp M. The therapeutic potential of manipulating gut microbiota in obesity and type 2 diabetes mellitus. Diabetes Obes Metab 2012; 14:112-20. [PMID: 21812894 DOI: 10.1111/j.1463-1326.2011.01483.x] [Citation(s) in RCA: 243] [Impact Index Per Article: 20.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Obesity and type 2 diabetes mellitus (T2DM) are attributed to a combination of genetic susceptibility and lifestyle factors. Their increasing prevalence necessitates further studies on modifiable causative factors and novel treatment options. The gut microbiota has emerged as an important contributor to the obesity--and T2DM--epidemic proposed to act by increasing energy harvest from the diet. Although obesity is associated with substantial changes in the composition and metabolic function of the gut microbiota, the pathophysiological processes remain only partly understood. In this review we will describe the development of the adult human microbiome and discuss how the composition of the gut microbiota changes in response to modulating factors. The influence of short-chain fatty acids, bile acids, prebiotics, probiotics, antibiotics and microbial transplantation is discussed from studies using animal and human models. Ultimately, we aim to translate these findings into therapeutic pathways for obesity and T2DM in humans.
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Affiliation(s)
- R S Kootte
- Department of Vascular Medicine, University of Amsterdam, Amsterdam, The Netherlands
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12
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13
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Shima M, Matsuo T, Yamashita M, Adachi S. Protection of Lactobacillus acidophilus from bile salts in a model intestinal juice by incorporation into the inner-water phase of a W/O/W emulsion. Food Hydrocoll 2009. [DOI: 10.1016/j.foodhyd.2008.01.008] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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14
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Wei QK, Chen TR, Chen JT. Using of Lactobacillus and Bifidobacterium to product the isoflavone aglycones in fermented soymilk. Int J Food Microbiol 2007; 117:120-4. [PMID: 17477997 DOI: 10.1016/j.ijfoodmicro.2007.02.024] [Citation(s) in RCA: 67] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2006] [Revised: 01/13/2007] [Accepted: 02/20/2007] [Indexed: 11/18/2022]
Abstract
The study determined isoflavone aglycone contents in soymilk and sugar-soymilk fermented with a single culture of two strains of Lactobacillus paracasei, two strains of Lactobacillus acidophilus, and one strain of Bifidobacterium longum respectively at 37 degrees C for 24 h. Isoflavone concentration was analyzed by HPLC. The viable count of bacteria in all of the fermented soymilk ranged from 7 to 9 log CFU/ml. The isoflavone aglycone had a significant increase of 62%-96% of isoflavone in all of the fermented soymilk compared to 17% in non-fermented soymilk (P<0.05). The five strains of microorganisms produced lesser amount of isoflavone aglycones in fermented sucrose-soymilk than in other fermented soymilk.
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Affiliation(s)
- Que-King Wei
- Department of Food Nutrition, Chung Hua University of Medical Technology, 89 Wunhua 1st Street, Rende Township, Tainan 71703, Taiwan, ROC.
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Hong H, Landauer MR, Foriska MA, Ledney GD. Antibacterial activity of the soy isoflavone genistein. J Basic Microbiol 2006; 46:329-35. [PMID: 16847837 DOI: 10.1002/jobm.200510073] [Citation(s) in RCA: 74] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Abstract
Genistein, a radioprotective soy isoflavone and protein kinase inhibitor, blocks the invasion of pathogenic bacteria in mammalian epithelial cells. The purpose of this study was to evaluate the direct effect of genistein on the survival and growth of the probiotic Lactobacillus reuteri and selected opportunistic bacteria in vitro as a prelude to in vivo use for managing postirradiation sepsis. We evaluated the opportunistic bacterial enteropathogens Escherichia coli, Shigella sonnei, and Staphylococcus aureus as well as Klebsiella pneumoniae and the non-pathogenic organism, Bacillus anthracis (Sterne). The latter two bacteria are found in the environment and may be of concern in irradiated individuals. A standard in vitro test was employed to evaluate the direct effect of genistein on the bacteria. This test involved determining bacterial colony forming unit (CFU) counts at a single concentration of genistein. In the CFU assays, significant reductions in CFUs were found for S. aureus and B. anthracis when cultured in the presence of 100 muM genistein. However, L. reuteri, E. coli, S. sonnei, and K. pneumoniae were not altered by in vitro culturing in the presence of 100 muM genistein. These results demonstrate the in vitro antimicrobial activity of genistein. Furthermore, the use of genistein in combination with probiotics may augment the effectiveness of antimicrobial therapies currently used in the management of infections, including those induced by ionizing irradiation.
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Affiliation(s)
- Hyunki Hong
- Radiation Infection and Treatment Team, Scientific Research Department, Armed Forces Radiobiology Research Institute, 8901 Wisconsin Avenue, Building 42, Bethesda, MD 20889-5603, USA
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Decroos K, Eeckhaut E, Possemiers S, Verstraete W. Administration of equol-producing bacteria alters the equol production status in the Simulator of the Gastrointestinal Microbial Ecosystem (SHIME). J Nutr 2006; 136:946-52. [PMID: 16549455 DOI: 10.1093/jn/136.4.946] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
The intestinal microbial transformation of daidzein, one of the principal isoflavones from soy, into the isoflavan equol is subjected to a high interindividual variability. The latter compound is considered to have a higher biological activity than its precursor; hence, there is interest in dietary applications that modulate this important biotransformation. In 2 separate experiments, we administered a mixed microbial culture (EPC4), which we had isolated previously and which efficiently transforms daidzein into equol, to the Simulator of the Human Intestinal Microbial Ecosystem (SHIME). The SHIME was fed soy germ powder and inoculated with fecal samples from two nonequol-producing individuals. Equol production was induced in the distal colon compartments in both experiments, 5-6 d after the start of the treatment; 2 wk after interrupting the addition of EPC4, equol was still produced in high amounts. There are large interregional differences in daidzein metabolism in the simulated colon. Furthermore, no major shifts in the composition and activity of the microbial communities were caused by the supplementation with the microbial consortium. Although further confirmation in in vivo studies is required, these results validate the concept that administering EPC4 could constitute a novel means for converting a nonequol-producer into a producer.
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Affiliation(s)
- Karel Decroos
- Laboratory of Microbial Ecology and Technology, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium
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Ali AA, Velasquez MT, Hansen CT, Mohamed AI, Bhathena SJ. Modulation of carbohydrate metabolism and peptide hormones by soybean isoflavones and probiotics in obesity and diabetes. J Nutr Biochem 2005; 16:693-9. [PMID: 16081264 DOI: 10.1016/j.jnutbio.2005.03.011] [Citation(s) in RCA: 54] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Soybean and its isoflavones have been shown to have beneficial effects on carbohydrate and lipid metabolism and on renal function. Probiotics may potentiate the beneficial effects of isoflavones by converting the inactive isoflavone glycoside to aglycones, which are biologically active, thereby producing a synergistic effect. We therefore studied the effects of soybean isoflavones in the presence and absence of probiotics on glucose and triglyceride metabolism and the peptide hormones involved in their metabolism. Lean and obese SHR/N-cp rats were fed AIN-93 diets containing 0.1% soybean isoflavone mixture, 0.1% probiotics mixture or both. Plasma was analyzed for glucose, triglycerides, parameters of renal function and peptide hormones -- insulin, leptin, glucagon and ACTH -- that are involved in glucose and lipid metabolism. Isoflavones given alone lowered plasma glucose in both phenotypes while triglyceride was decreased only in lean animals. Isoflavones also lowered aspartate amino transferase and alanine amino transferase in both phenotypes. Isoflavones had significant effect on plasma insulin, leptin and glucagon in lean rats but not in obese rats. Thus, our data show that in lean animals, isoflavones have hypoglycemic and hypolipidemic effect, and the effect is mediated by changes in peptide hormones. When lipid levels are very high as in obese rats, isoflavones fail to lower plasma triglyceride levels. Probiotics do not appear to enhance the effect of isoflavones.
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Affiliation(s)
- Ali A Ali
- Phytonutrients Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, US Department of Agriculture, MD 20705, USA
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Hidalgo-Morales M, Robles-Olvera V, García HS. Lactobacillus reuteri β-galactosidase activity and low milk acidification ability. Can J Microbiol 2005; 51:261-7. [PMID: 15920624 DOI: 10.1139/w04-134] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
β-galactosidase activity was studied as a possible cause of the low milk acidification ability observed in Lactobacillus reuteri NRRL 14171. Enzymatic activity was determined in MRS broth supplemented with either glucose or lactose and milk at the middle and final stage of the exponential phase, as well as at the stationary phase. Results were compared with β-galactosidase activity in Lactobacillus casei NRRL-B1922, a strain that shows the milk acidification ability. The effects of the types of carbon and nitrogen sources were established by comparison of growth parameters (higher maximum cell concentration and specific growth rate) in broth culture and skim milk supplemented with 2% glucose or 1% casein peptone. In milk, L. reuteri showed higher β-galactosidase activity in all growth phases compared with L. casei. Greater cell concentration maxima, specific growth rates, and acidification abilities were observed in L. reuteri when it was cultured in milk supplemented with 1% casein peptone compared with non-supplemented milk cultures. Results suggest that the poor milk acidification ability observed in L. reuteri may be more related to a weak proteolytic system than to deficient β-galactosidase activity.Key words: Lactobacillus reuteri, growth parameters, β-galactosidase, acidification.
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Ali AA, Velasquez MT, Hansen CT, Mohamed AI, Bhathena SJ. Effects of soybean isoflavones, probiotics, and their interactions on lipid metabolism and endocrine system in an animal model of obesity and diabetes. J Nutr Biochem 2004; 15:583-90. [PMID: 15542349 DOI: 10.1016/j.jnutbio.2004.04.005] [Citation(s) in RCA: 74] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2003] [Revised: 04/19/2004] [Accepted: 04/22/2004] [Indexed: 11/19/2022]
Abstract
The effects of soybean isoflavones with or without probiotics on tissue fat deposition, plasma cholesterol, and steroid and thyroid hormones were studied in SHR/N-cp rats, an animal model of obesity, and were compared to lean phenotype. We tested the hypothesis that probiotics by promoting the conversion of isoflavone glycosides to their metabolically active aglycone form will have a synergistic effect on body fat, cholesterol metabolism, and the endocrine system. Obese and lean SHR/N-cp rats were fed AIN-93 diets containing 0.1% soy isoflavone mixture, 0.1% probiotic mixture, or both together. Different fat tissues were teased and weighed. Plasma was analyzed for cholesterol and steroid and thyroid hormones. In both phenotypes, isoflavones lowered fat deposition in several fat depots. Probiotics alone had no significant effect on fat depots. Isoflavones lowered total, LDL, and HDL cholesterol in lean rats, but in obese rats isoflavones lowered only total and LDL cholesterol. Isoflavones also lowered many of the steroid hormones involved in lipid metabolism but had no significant effect on thyroid hormones. Probiotics had no significant effect on cholesterol or hormones. Thus, our data show that soy isoflavones also lower plasma cholesterol and that this hypocholesterolemic effect appears to be due in part to the modulation of steroid hormones. Probiotics do not seem to enhance the effect of isoflavones.
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Affiliation(s)
- Ali A Ali
- Phytonutrients Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, United States Department of Agriculture, Building 307, Room 315, Beltsville, MD 20705, USA
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Patel H, Pandiella S, Wang R, Webb C. Influence of malt, wheat, and barley extracts on the bile tolerance of selected strains of lactobacilli. Food Microbiol 2004. [DOI: 10.1016/s0740-0020(03)00016-9] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Abstract
Recent research in the area of prebiotic oligosaccharides and synbiotic combinations with probiotics is leading towards a more targeted development of functional food ingredients. Improved molecular techniques for analysis of the gut microflora, new manufacturing biotechnologies, and increased understanding of the metabolism of oligosaccharides by probiotics are facilitating development. Such developments are leading us to the time when we will be able to rationally develop prebiotics and synbiotics for specific functional properties and health outcomes.
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Affiliation(s)
- Robert A Rastall
- School of Food Biosciences, The University of Reading, PO Box 226, Whiteknights, Reading RG6 6AP, UK.
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