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Martuzzi F, Franceschi P, Formaggioni P. Fermented Mare Milk and Its Microorganisms for Human Consumption and Health. Foods 2024; 13:493. [PMID: 38338628 PMCID: PMC10855475 DOI: 10.3390/foods13030493] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2023] [Revised: 01/26/2024] [Accepted: 01/31/2024] [Indexed: 02/12/2024] Open
Abstract
Mare milk is consumed by approximatively 30 million people in the world. In countries in Asia and East Europe, mare milk is mainly consumed as source of fermented products, called koumiss, airag or chigee, alcoholic beverages obtained by means of a culture of bacteria and lactose-fermenting yeasts. Recent research concerning mare milk and its derivatives deals mainly with their potential employment for human health. Studies about the isolation and characterization of Lactobacillus spp. and yeasts from koumiss have been aimed at assessing the potential functional properties of these micro-organisms and to find their employment for the industrial processing of mare milk. The aim of this literature review is to summarize recent research about microorganisms in fermented mare milk products and their potential functional properties.
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Affiliation(s)
- Francesca Martuzzi
- Department of Food and Drug Science, University of Parma, Via delle Scienze, 43124 Parma, Italy;
| | - Piero Franceschi
- Department of Veterinary Science, University of Parma, Via del Taglio 10, 43126 Parma, Italy;
| | - Paolo Formaggioni
- Department of Veterinary Science, University of Parma, Via del Taglio 10, 43126 Parma, Italy;
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Meloni MP, Piras F, Siddi G, Cabras D, Comassi E, Lai R, McAuliffe O, De Santis EPL, Scarano C. Comparison of Activity of Commercial Protective Cultures and Thermophilic Lactic Acid Bacteria against Listeria monocytogenes: A New Perspective to Improve the Safety of Sardinian PDO Cheeses. Foods 2023; 12:foods12061182. [PMID: 36981109 PMCID: PMC10048147 DOI: 10.3390/foods12061182] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2023] [Revised: 03/02/2023] [Accepted: 03/07/2023] [Indexed: 03/15/2023] Open
Abstract
Listeria monocytogenes contamination that occurs during and post-processing of dairy products is a serious concern for consumers, and bioprotective cultures can be applied to control the growth of the pathogen in sheep milk cheeses. However, to respect specifications provided for protected designation of origin (PDO) cheeses, only autochthonous microorganisms can be used as bioprotective cultures in these products. This in vitro study aimed to evaluate thermophilic lactic acid bacteria (LAB) isolated from sheep milk as bio-preservative agents to control L. monocytogenes growth in PDO cheese. Results were compared with those obtained with a commercial protective culture (cPC) composed of a Lactiplantibacillus plantarum bacteriocin producer designed to inhibit L. monocytogenes growth in cheese. The in vitro antilisterial activities of n.74 autochthonous LAB and a cPC were tested against 51 L. monocytogenes strains using an agar well diffusion assay. In addition, 16S rRNA sequencing of LAB isolates with antilisterial activity was conducted and strains of Lactobacillus helveticus, Lactobacillus delbrueckii subsp. indicus, Lactobacillus delbrueckii subsp. sunkii, Lactobacillus delbrueckii subsp. lactis and Enterococcus faecalis were identified. In this study, 33.6% (74/220) bacterial strains isolated from milk had characteristics compatible with thermophilic LAB, of which 17.6% (13/74) had in vitro antilisterial activity. These results demonstrate that raw sheep milk can be considered an important source of autochthonous thermophilic LAB that can be employed as protective cultures during the manufacturing of Sardinian PDO cheeses to improve their food safety. The use of bioprotective cultures should be seen as an additional procedure useful to improve cheese safety along with the correct application of good hygienic practices during manufacturing and the post-processing stages.
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Affiliation(s)
- Maria Pina Meloni
- Department of Veterinary Medicine, University of Sassari, Via Vienna, 2, 07100 Sassari, Italy
| | - Francesca Piras
- Department of Veterinary Medicine, University of Sassari, Via Vienna, 2, 07100 Sassari, Italy
- Correspondence: ; Tel.: +39-079229447
| | - Giuliana Siddi
- Department of Veterinary Medicine, University of Sassari, Via Vienna, 2, 07100 Sassari, Italy
| | - Daniela Cabras
- Department of Veterinary Medicine, University of Sassari, Via Vienna, 2, 07100 Sassari, Italy
| | - Eleonora Comassi
- Department of Veterinary Medicine, University of Sassari, Via Vienna, 2, 07100 Sassari, Italy
| | - Roberta Lai
- Department of Veterinary Medicine, University of Sassari, Via Vienna, 2, 07100 Sassari, Italy
| | - Olivia McAuliffe
- Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Co. Cork, Ireland
| | | | - Christian Scarano
- Department of Veterinary Medicine, University of Sassari, Via Vienna, 2, 07100 Sassari, Italy
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Li H, Gao J, Chen W, Qian C, Wang Y, Wang J, Chen L. Lactic acid bacteria isolated from Kazakh traditional fermented milk products affect the fermentation characteristics and sensory qualities of yogurt. Food Sci Nutr 2022; 10:1451-1460. [PMID: 35592282 PMCID: PMC9094460 DOI: 10.1002/fsn3.2755] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 11/22/2021] [Accepted: 11/23/2021] [Indexed: 11/17/2022] Open
Abstract
Lactic acid bacteria (LAB) play a crucial role in the development of the taste, texture, and aroma of traditional fermented milk products. Five LABs from Kazakh traditionally prepared dairy products showed continuous subculture stability, as well as proper acidification and coagulation ability. They were identified as Pediococcus pentosaceus (1–5, 1–7), Enterococcus faecium (1–19), and Lactobacillus plantarum (1–12, 1–15). Their coagulation time and acidity values ranged from 5.97 to 12.78 h and 76.47 to 89.39°T. Yogurts prepared with L. plantarum were more condensed and textural integrity than those with P. pentosaceus and E. faecium. Determination of the volatile compound profiles suggested a higher diversity of volatile compounds than the control. The sensory evaluation presented positive overall sensory quality scores for the yogurts prepared with 1–12 and 1–15. The results provide additional information regarding the contributions of native LABs to the unique flavor and sensory qualities of traditionally prepared milk products. They may help to select starters or adjunct starters for developing distinctive, traditional nomadic fermented milk to satisfy consumer demand and increase market acceptability.
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Affiliation(s)
- Hui Li
- China-Australia Joint Research Center for Dairy Future Technology Beijing Key Laboratory of Nutrition, Health & Food Safety Beijing Engineering Laboratory for Geriatric Nutrition Food Research COFCO Nutrition & Health Research Institute Beijing China
| | - Jiaxing Gao
- China-Australia Joint Research Center for Dairy Future Technology Beijing Key Laboratory of Nutrition, Health & Food Safety Beijing Engineering Laboratory for Geriatric Nutrition Food Research COFCO Nutrition & Health Research Institute Beijing China
| | - Wenbo Chen
- China-Australia Joint Research Center for Dairy Future Technology Beijing Key Laboratory of Nutrition, Health & Food Safety Beijing Engineering Laboratory for Geriatric Nutrition Food Research COFCO Nutrition & Health Research Institute Beijing China
| | - Chengjing Qian
- China-Australia Joint Research Center for Dairy Future Technology Beijing Key Laboratory of Nutrition, Health & Food Safety Beijing Engineering Laboratory for Geriatric Nutrition Food Research COFCO Nutrition & Health Research Institute Beijing China
| | - Yong Wang
- Department of Chemical Engineering Monash University Clayton Victoria Australia
| | - Jing Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology & Business University Beijing China
| | - Lishui Chen
- China-Australia Joint Research Center for Dairy Future Technology Beijing Key Laboratory of Nutrition, Health & Food Safety Beijing Engineering Laboratory for Geriatric Nutrition Food Research COFCO Nutrition & Health Research Institute Beijing China
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Wu C, Dai C, Tong L, Lv H, Zhou X. Evaluation of the Probiotic Potential of Lactobacillus delbrueckii ssp. indicus WDS-7 Isolated from Chinese Traditional Fermented Buffalo Milk In Vitro. Pol J Microbiol 2022; 71:91-105. [PMID: 35635173 PMCID: PMC9152907 DOI: 10.33073/pjm-2022-012] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2021] [Accepted: 02/19/2022] [Indexed: 11/08/2022] Open
Abstract
The present study aimed to evaluate the probiotic potential of lactic acid bacteria (LAB) isolated from Chinese traditional fermented buffalo milk. Out of 22 isolates, 11 were putatively identified as LAB preliminarily. A total of six LAB strains displayed strong adhesion to HT-29 cells and all these strains showed preferable tolerance to artificially simulated gastrointestinal juices. WDS-4, WDS-7, and WDS-18 exhibited excellent antioxidant capacities, including DPPH radical, ABTS+ radical, and superoxide anion scavenging activities. Compared with the other two LAB strains, WDS-7 had a stronger inhibition effect on four pathogens. Based on the 16S rRNA gene sequencing and phylogenetic analysis, WDS-7 was identified as Lactobacillus delbrueckii ssp. indicus and selected to assess the potential and safety of probiotics further. The results revealed that WDS-7 strain had a strong capacity for acid production and good thermal stability. WDS-7 strain also possessed bile salt hydrolase (BSH) activity. Compared to LGG, WDS-7 was a greater biofilm producer on the plastic surface and exhibited a better EPS production ability (1.94 mg/ml as a glucose equivalent). WDS-7 was proved to be sensitive in the majority of tested antibiotics and absence of hemolytic activity. Moreover, no production of biogenic amines and β-glucuronidase was observed in WDS-7. The findings of this work indicated that L. delbrueckii ssp. indicus WDS-7 fulfilled the probiotic criteria in vitro and could be exploited for further evaluation in vivo.
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Affiliation(s)
- Changjun Wu
- Anhui Academy of Medical Sciences , Hefei , Anhui Province , China
| | - Chenwei Dai
- Anhui Academy of Medical Sciences , Hefei , Anhui Province , China
| | - Lin Tong
- Anhui Academy of Medical Sciences , Hefei , Anhui Province , China
| | - Han Lv
- Anhui Academy of Medical Sciences , Hefei , Anhui Province , China
| | - Xiuhong Zhou
- Anhui Academy of Medical Sciences , Hefei , Anhui Province , China
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Rahnama Vosough P, Habibi Najafi MB, Edalatian Dovom MR, Javadmanesh A, Mayo B. Evaluation of antioxidant, antibacterial and cytotoxicity activities of exopolysaccharide from Enterococcus strains isolated from traditional Iranian Kishk. Food Measure 2021; 15:5221-30. [DOI: 10.1007/s11694-021-01092-5] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Zeng Z, Guo X, Zhang J, Yuan Q, Chen S. Lactobacillus paracasei modulates the gut microbiota and improves inflammation in type 2 diabetic rats. Food Funct 2021; 12:6809-6820. [PMID: 34113945 DOI: 10.1039/d1fo00515d] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
This study aimed to investigate the effects of probiotic Lactobacillus paracasei NL41 on inflammation and the gut microbiota of type 2 diabetic (T2D) rats induced by high-fat diet (HFD) and low-dose streptozotocin (STZ). A T2D rat model was established by inducing Sprague-Dawley rats with HFD/STZ, followed by 12-weeks L. paracasei NL41 gavage. The blood, colonic tissues, and feces samples of these rats were collected for inflammation, histology, and intestinal microbiota profiling. L. paracasei NL41 treatment induced remarkable improvement in the inflammatory status by decreasing the levels of serum lipopolysaccharides (LPS), free fatty acids (FFA), tumor necrosis factor-α (TNF-α), interleukin (IL)-6, and IL-8 and increasing the level of IL-10. Gut barrier function was significantly protected in NL41-treated rats. Moreover, the strain NL41 induced changes in the microbiota structure and influenced the relative abundance of the key species. Specifically, Bacteroides, Clostridia (specifically, Ruminococcus torques), and Parasutterella were significantly reduced, while some beneficial microorganisms (Bacteroidales_S24-7_group and the families Lachnospiraceae and Ruminococcaceae) were enriched by NL41. The correlational analyses indicated that L. paracasei NL41 ameliorating inflammation was closely related to the key species of the gut microbiota. The present study indicates that probiotic L. paracasei NL41 decreases LPS-induced inflammation by improving the gut microbiota and preserving intestinal integrity.
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Affiliation(s)
- Zhu Zeng
- State Key Laboratory of Silkworm Genome Biology, Key Laboratory of Sericulture Biology and Genetic Breeding, Ministry of Agriculture and Rural Affairs, College of Sericulture, Textile and Biomass Sciences, Southwest University, Chongqing 400715, China
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Abstract
L. paracasei NL41 maintained the gut microecosystem, which led to improvement of the gut barrier function and reduction of the permeation of LPS, thereby inhibiting inflammation.
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Affiliation(s)
- Zhu Zeng
- State Key Laboratory of Silkworm Genome Biology
- Key Laboratory of Sericulture Biology and Genetic Breeding
- Ministry of Agriculture and Rural Affairs
- College of Sericulture
- Textile and Biomass Sciences
| | - Xiaoxuan Guo
- Institute of Quality Standard and Testing Technology for Agro-products
- Chinese Academy of Agricultural Sciences
- Beijing 100081
- China
| | - Jinlan Zhang
- College of Food Science and Nutritional Engineering
- China Agricultural University
- Beijing 100083
- China
| | - Qipeng Yuan
- College of Food Science and Nutritional Engineering
- China Agricultural University
- Beijing 100083
- China
| | - Shangwu Chen
- College of Food Science and Nutritional Engineering
- China Agricultural University
- Beijing 100083
- China
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Zuo F, Chen S, Marcotte H. Engineer probiotic bifidobacteria for food and biomedical applications - Current status and future prospective. Biotechnol Adv 2020; 45:107654. [DOI: 10.1016/j.biotechadv.2020.107654] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2020] [Revised: 09/14/2020] [Accepted: 11/01/2020] [Indexed: 12/15/2022]
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Zhang M, Dang N, Ren D, Zhao F, Lv R, Ma T, Bao Q, Menghe B, Liu W. Comparison of Bacterial Microbiota in Raw Mare's Milk and Koumiss Using PacBio Single Molecule Real-Time Sequencing Technology. Front Microbiol 2020; 11:581610. [PMID: 33193214 PMCID: PMC7652796 DOI: 10.3389/fmicb.2020.581610] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Accepted: 10/07/2020] [Indexed: 11/18/2022] Open
Abstract
Koumiss is a traditional fermented raw mare’s milk product. It contains high nutritional value and is well-known for its health-promoting effect as an alimentary supplement. This study aimed to investigate the bacterial diversity, especially lactic acid bacteria (LAB), in koumiss and raw mare’s milk. Forty-two samples, including koumiss and raw mare’s milk, were collected from the pastoral area in Yili, Kazakh Autonomous Prefecture, Xinjiang Uygur Autonomous Region in China. This work applied PacBio single-molecule real-time (SMRT) sequencing to profile full-length 16S rRNA genes, which was a powerful technology enabling bacterial taxonomic assignment to the species precision. The SMRT sequencing identified 12 phyla, 124 genera, and 227 species across 29 koumiss samples. Eighteen phyla, 286 genera, and 491 species were found across 13 raw mare’s milk samples. The bacterial microbiota diversity of the raw mare’s milk was more complex and diverse than the koumiss. Raw mare’s milk was rich in LAB, such as Lactobacillus (L.) helveticus, L. plantarum, Lactococcus (Lc.) lactis, and L. kefiranofaciens. In addition, raw mare’s milk also contained sequences representing pathogenic bacteria, such as Staphylococcus succinus, Acinetobacter lwoffii, Klebsiella (K.) oxytoca, and K. pneumoniae. The koumiss microbiota mainly comprised LAB, and sequences representing pathogenic bacteria were not detected. Meanwhile, the koumiss was enriched with secondary metabolic pathways that were potentially beneficial for health. Using a Random Forest model, the two kinds of samples could be distinguished with a high accuracy 95.2% [area under the curve (AUC) = 0.98] based on 42 species and functions. Comprehensive depiction of the microbiota in raw mare’s milk and koumiss might help elucidate evolutionary and functional relationships among the bacterial communities in these dairy products. The current work suffered from the limitation of a low sample size, so further work would be required to verify our findings.
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Affiliation(s)
- Meng Zhang
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, China.,Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, China.,Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Na Dang
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, China.,Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, China.,Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Dongyan Ren
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, China.,Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, China.,Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Feiyan Zhao
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, China.,Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, China.,Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Ruirui Lv
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, China.,Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, China.,Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Teng Ma
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, China.,Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, China.,Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Qiuhua Bao
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, China.,Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, China.,Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Bilige Menghe
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, China.,Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, China.,Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Wenjun Liu
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, China.,Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, China.,Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, China
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Wei X, Zhang Y, Zhou H, Tian F, Ni Y. Antimicrobial activities and in vitro properties of cold-adapted Lactobacillus strains isolated from the intestinal tract of cold water fishes of high latitude water areas in Xinjiang, China. BMC Microbiol 2019; 19:247. [PMID: 31699034 PMCID: PMC6839242 DOI: 10.1186/s12866-019-1623-3] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2019] [Accepted: 10/24/2019] [Indexed: 11/15/2022] Open
Abstract
BACKGROUND There are still a large variety of microorganisms among aquatic animals, especially probiotic lactic acid bacteria in cold water fishes at high latitudes have not been fully developed. Hence, the present study aims to evaluate the probiotic potential of cold-adapted Lactobacillus strains isolated from the intestinal tract of cold water fishes (Xinjiang) and select candidates to be used as new food preservative agents and/or probiotic additives in feeding of aquaculture. RESULTS A total of 43 Lactobacillus spp. were isolated from 16 kinds of intestinal tract of cold-water fishes. They were characterized by phenotypic methods, identified using Rep-PCR and 16S rRNA gene sequencing as four species: Lactobacillus sakei (22 isolates), Lactobacillus plantarum (16 isolates), Lactobacillus casei (4 isolates) and Lactobacillus paracasei (1 isolate). The in vitro tests included survival in low pH and bile, antimicrobial activity (against Escherichia coli, Salmonella enterica subsp. enterica serovar Typhimurium, Salmonella enterica subsp. enterica, Listeria monocytogenes, and Listeria innocua), resistance to 15 antibiotics and hemolytic tests. Among all 43 lactobacilli isolates, the 22 isolates showed a wide range of antimicrobial activity against 6 different pathogenic strains. There were twenty isolates growing at optimal temperature ranging 16~20 °C, which were initially considered to be cold-adapted strains. Two (2) Lb. sakei strains and 2 Lb. plantarum strains demonstrated the highest survivability after 4 h of exposure at pH 2.0. Most of the tested strains cannot be cultured after exposed into 0.5% bile solution for 4 h, while 2 Lb. plantarum strains (E-HLM-3, CQ-CGC-2) and 1 Lb. sakei strain M-DGM-2 survived even at 2% bile concentration. In addition, the safety assessment showed that 22 strains without any detectable hemolytic activity and resistant to glycopeptides (vancomycin, teicoplanin), levofloxacin, aztreonam, amikacin and oxacillin, while all the studied lactobacilli showed sensitivity to or semi-tolerant to other antibiotics. CONCLUSIONS Based on all the experiments, 3 strains, including E-HLM-3, CQ-CGC-2, and M-DGM-2 might be a candidate of choice for using in the food preservative agents and/or probiotic additives in feeding of aquaculture.
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Affiliation(s)
- Xiaojing Wei
- School of Food Science and Technology, Shihezi University, Fourth Nouth Ave., Shihezi, 832000, Xinjiang, People's Republic of China
| | - Yan Zhang
- School of Food Science and Technology, Shihezi University, Fourth Nouth Ave., Shihezi, 832000, Xinjiang, People's Republic of China
| | - Hong Zhou
- School of Food Science and Technology, Shihezi University, Fourth Nouth Ave., Shihezi, 832000, Xinjiang, People's Republic of China
| | - Fengwei Tian
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu, People's Republic of China
| | - Yongqing Ni
- School of Food Science and Technology, Shihezi University, Fourth Nouth Ave., Shihezi, 832000, Xinjiang, People's Republic of China.
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Zeng Z, Yuan Q, Yu R, Zhang J, Ma H, Chen S. Ameliorative Effects of Probiotic Lactobacillus paracasei NL41 on Insulin Sensitivity, Oxidative Stress, and Beta-Cell Function in a Type 2 Diabetes Mellitus Rat Model. Mol Nutr Food Res 2019; 63:e1900457. [PMID: 31433912 DOI: 10.1002/mnfr.201900457] [Citation(s) in RCA: 60] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2019] [Revised: 07/17/2019] [Indexed: 01/31/2023]
Abstract
SCOPE The present study aims to assess the antidiabetic effect of Lactobacillus paracasei strain NL41 and its potential mechanisms in rats with type 2 diabetes mellitus (T2DM) induced by a high-fat diet and low-dose streptozotocin administration (HFD/STZ). METHODS AND RESULTS Eighteen Sprague-Dawley (SD) rats are randomly assigned to three groups: one control, one HFD/STZ model, and one HFD/STZ-Lactobacillus protection group with administration of strain NL41 for 12 weeks. Blood is collected for biochemical parameters analysis and tissue samples for histological analysis. Treatment with strain NL41 results in excellent blood glucose regulation and significantly decreases insulin resistance, and HbA1c, glucagon, and leptin levels, accompanied by remarkable improvement of dyslipidemia and oxidative stress status in the animals. Islets of Langerhans, liver, and kidney are significantly protected in the NL41-treated rats compared to the HFD/STZ-T2DM model rats. Histochemistry shows that strain NL41 inhibits beta-cell loss and alpha-cell expansion, indicating pancreatic islets as the targeted tissues for the primary ameliorative effect of the probiotic strain on HFD/STZ-T2DM rats. Crosstalk between the gut-liver and liver-pancreas endocrine axes is discussed. CONCLUSION Probiotic strain NL41 prevents HFD/STZ-T2DM by decreasing insulin resistance and oxidative stress status, and protecting beta-cell function.
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Affiliation(s)
- Zhu Zeng
- State Key Laboratory of Silkworm Genome Biology, Key Laboratory of Sericulture Biology and Genetic Breeding, Ministry of Agriculture and Rural Affairs, College of Biotechnology, Southwest University, Chongqing, 400715, P. R. China.,Beijing Advanced Innovation Center for Food Nutrition and Human Health, Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, P. R. China
| | - Qipeng Yuan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, P. R. China
| | - Rui Yu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, P. R. China
| | - Jinlan Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, P. R. China
| | - Huiqin Ma
- College of Horticulture, China Agricultural University, Beijing, 100193, P. R. China
| | - Shangwu Chen
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, P. R. China
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Mo L, Jin H, Pan L, Hou Q, Li C, Darima I, Zhang H, Yu J. Biodiversity of lactic acid bacteria isolated from fermented milk products in Xinjiang, China. FOOD BIOTECHNOL 2019. [DOI: 10.1080/08905436.2019.1574230] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Lanxin Mo
- Key Laboratory of Dairy Biotechnology and Engineering, Key Laboratory of Dairy Products Processing, Inner Mongolia Agricultural University, Hohhot, P.R. China
| | - Hao Jin
- Key Laboratory of Dairy Biotechnology and Engineering, Key Laboratory of Dairy Products Processing, Inner Mongolia Agricultural University, Hohhot, P.R. China
| | - Lin Pan
- Key Laboratory of Dairy Biotechnology and Engineering, Key Laboratory of Dairy Products Processing, Inner Mongolia Agricultural University, Hohhot, P.R. China
| | - Qiangchuan Hou
- Key Laboratory of Dairy Biotechnology and Engineering, Key Laboratory of Dairy Products Processing, Inner Mongolia Agricultural University, Hohhot, P.R. China
| | - Chuanjuan Li
- Key Laboratory of Dairy Biotechnology and Engineering, Key Laboratory of Dairy Products Processing, Inner Mongolia Agricultural University, Hohhot, P.R. China
| | - Iaptueva Darima
- Key Laboratory of Dairy Biotechnology and Engineering, Key Laboratory of Dairy Products Processing, Inner Mongolia Agricultural University, Hohhot, P.R. China
| | - Heping Zhang
- Key Laboratory of Dairy Biotechnology and Engineering, Key Laboratory of Dairy Products Processing, Inner Mongolia Agricultural University, Hohhot, P.R. China
| | - Jie Yu
- Key Laboratory of Dairy Biotechnology and Engineering, Key Laboratory of Dairy Products Processing, Inner Mongolia Agricultural University, Hohhot, P.R. China
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Cui X, Shi Y, Gu S, Yan X, Chen H, Ge J. Antibacterial and Antibiofilm Activity of Lactic Acid Bacteria Isolated from Traditional Artisanal Milk Cheese from Northeast China Against Enteropathogenic Bacteria. Probiotics Antimicrob Proteins 2017; 10:601-610. [DOI: 10.1007/s12602-017-9364-9] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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Domingos-Lopes MFP, Stanton C, Ross PR, Dapkevicius MLE, Silva CCG. Genetic diversity, safety and technological characterization of lactic acid bacteria isolated from artisanal Pico cheese. Food Microbiol 2016; 63:178-190. [PMID: 28040167 DOI: 10.1016/j.fm.2016.11.014] [Citation(s) in RCA: 101] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2016] [Revised: 11/18/2016] [Accepted: 11/20/2016] [Indexed: 12/22/2022]
Abstract
A total of 114 lactic acid bacteria were isolated at one and 21 days of ripening from a traditional raw cow's milk cheese without the addition of starter culture, produced by three artisanal cheese-makers in Azores Island (Pico, Portugal). Identification to species and strain level was accomplished by16S rRNA gene and PFGE analysis. Carbohydrate utilization profiles were obtained with the relevant API kits. Isolates were evaluated according to safety and technological criteria. The most frequently observed genus identified by 16S rRNA sequencing analysis was Enterococcus, whereas API system mostly identified Lactobacillus. The highest percentages of antibiotic resistance were to nalidixic acid (95%), and aminoglycosides (64-87%). All isolates were sensitive to several beta-lactam antibiotics and negative for histamine and DNase production. Gelatinase activity was detected in 49.1% of isolates, 43% were able to degrade casein and 93% were α-hemolytic. Most enterococci presented virulence genes, such as gelE, asaI, ace. Diacetyl production was found to be species dependent and one strain (Leu. citreum) produced exopolysaccharides. Selected strains were further studied for technological application and were found to be slow acid producers in milk and experimental cheeses, a desirable trait for adjunct cultures. Two strains were selected on the basis of technological and safety application as adjunct cultures in cheese production and presented the best cheese aroma and flavor in consumer preference tests. This is the first effort to characterize Pico cheese LAB isolates for potential application as adjunct cultures; the results suggest the potential of two strains to improve the quality of this traditional raw milk product.
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Affiliation(s)
- M F P Domingos-Lopes
- Centro de Investigação e Tecnologia Agrária e do Ambiente dos Açores (CITA-A), Universidade dos Açores, Angra do Heroísmo, Portugal
| | - C Stanton
- Teagasc Moorepark Food Research Centre, Fermoy, Cork, Ireland
| | - P R Ross
- APC Microbiome Institute, University College Cork, Cork, Ireland
| | - M L E Dapkevicius
- Centro de Investigação e Tecnologia Agrária e do Ambiente dos Açores (CITA-A), Universidade dos Açores, Angra do Heroísmo, Portugal
| | - C C G Silva
- Centro de Investigação e Tecnologia Agrária e do Ambiente dos Açores (CITA-A), Universidade dos Açores, Angra do Heroísmo, Portugal.
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Gesudu Q, Zheng Y, Xi X, Hou QC, Xu H, Huang W, Zhang H, Menghe B, Liu W. Investigating bacterial population structure and dynamics in traditional koumiss from Inner Mongolia using single molecule real-time sequencing. J Dairy Sci 2016; 99:7852-7863. [DOI: 10.3168/jds.2016-11167] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2016] [Accepted: 07/03/2016] [Indexed: 01/06/2023]
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Zeng Z, Luo J, Zuo F, Zhang Y, Ma H, Chen S. Screening for potential novel probiotic Lactobacillus strains based on high dipeptidyl peptidase IV and α-glucosidase inhibitory activity. J Funct Foods 2016. [DOI: 10.1016/j.jff.2015.11.030] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
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Visintin S, Alessandria V, Valente A, Dolci P, Cocolin L. Molecular identification and physiological characterization of yeasts, lactic acid bacteria and acetic acid bacteria isolated from heap and box cocoa bean fermentations in West Africa. Int J Food Microbiol 2016; 216:69-78. [DOI: 10.1016/j.ijfoodmicro.2015.09.004] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2015] [Revised: 08/24/2015] [Accepted: 09/04/2015] [Indexed: 10/23/2022]
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Zhang B, Zuo F, Yu R, Zeng Z, Ma H, Chen S. Comparative genome-based identification of a cell wall-anchored protein from Lactobacillus plantarum increases adhesion of Lactococcus lactis to human epithelial cells. Sci Rep 2015; 5:14109. [PMID: 26370773 PMCID: PMC4572922 DOI: 10.1038/srep14109] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2015] [Accepted: 08/17/2015] [Indexed: 12/13/2022] Open
Abstract
Adhesion to host cells is considered important for Lactobacillus plantarum as well as other lactic acid bacteria (LAB) to persist in human gut and thus exert probiotic effects. Here, we sequenced the genome of Lt. plantarum strain NL42 originating from a traditional Chinese dairy product, performed comparative genomic analysis and characterized a novel adhesion factor. The genome of NL42 was highly divergent from its closest neighbors, especially in six large genomic regions. NL42 harbors a total of 42 genes encoding adhesion-associated proteins; among them, cwaA encodes a protein containing multiple domains, including five cell wall surface anchor repeat domains and an LPxTG-like cell wall anchor motif. Expression of cwaA in Lactococcus lactis significantly increased its autoaggregation and hydrophobicity, and conferred the new ability to adhere to human colonic epithelial HT-29 cells by targeting cellular surface proteins, and not carbohydrate moieties, for CwaA adhesion. In addition, the recombinant Lc. lactis inhibited adhesion of Staphylococcus aureus and Escherichia coli to HT-29 cells, mainly by exclusion. We conclude that CwaA is a novel adhesion factor in Lt. plantarum and a potential candidate for improving the adhesion ability of probiotics or other bacteria of interest.
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Affiliation(s)
- Bo Zhang
- Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P. R. China
| | - Fanglei Zuo
- Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P. R. China
| | - Rui Yu
- Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P. R. China
| | - Zhu Zeng
- Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P. R. China
| | - Huiqin Ma
- College of Agriculture and Biotechnology, China Agricultural University, Beijing, China
| | - Shangwu Chen
- Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P. R. China
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