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Abbasi A, Hashemi M, Pourjafar H, Hosseini H. Malva neglecta seed polysaccharide mucilage coating enriched by the Lactobacillus brevis TD4 postbiotics: A promising strategy to promote the shelf life of fresh beef. Int J Biol Macromol 2024; 280:135789. [PMID: 39304039 DOI: 10.1016/j.ijbiomac.2024.135789] [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: 05/27/2024] [Revised: 08/22/2024] [Accepted: 09/17/2024] [Indexed: 09/22/2024]
Abstract
The need for bioactive-incorporated biodegradable packaging products is growing due to the desire to achieve food goods that have a longer shelf life and enhanced safety. The current study set out to create an edible coating using Malva neglecta seed polysaccharide mucilage (MNSM) containing Lactobacillus brevis TD4-derived postbiotics (PLB), and assess how well the PLB-MNSM edible coating preserved beef slices over a 12-day period of refrigeration. PLB was rich in fatty acids, organic heteropolycyclic compounds, monoterpene and cyclohexanol derivative, prenol lipids, ester compounds, and alpha-CH2-containing aldehyde with significant antimicrobial and antioxidant activities. By adding it to the edible coating at 0, 5, 10, and 15 % v/v, it successfully prevented the proliferation of microbial agents (total viable count, psychrotrophic count, Staphylococcus aureus, Escherichia coli, total coliform bacteria count, and fungi) as well as the oxidation of lipids (thiobarbituric and peroxide values) in beef samples. The samples' pH value, hardness, and moisture content were all more successfully sustained when PLB preparation was applied to the coating solution (P < 0.05). The edible coating consisting of PLB effectively maintained the meat color (L*, a*, b*) and sensory properties. Additionally, the bioactive edible coating comprised of MNSM and PLB, specifically MNSM-15 % PLB, significantly prevented the quality deterioration of beef samples and prolonged the shelf-life of the meat to over 12 days. The outcomes indicated that the MNSM-PLB edible coating has the capacity to be utilized as an antibacterial and antioxidant-rich packing material, hence enhancing the shelf life of meat-based goods.
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Affiliation(s)
- Amin Abbasi
- Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Mohammad Hashemi
- Medical Toxicology Research Center, Mashhad University of Medical Sciences, Mashhad, Iran; Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Hadi Pourjafar
- Dietary Supplements and Probiotic Research Center, Alborz University of Medical Sciences, Karaj, Iran
| | - Hedayat Hosseini
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
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Tata A, Massaro A, Miano B, Petrin S, Antonelli P, Peruzzo A, Pezzuto A, Favretti M, Bragolusi M, Zacometti C, Losasso C, Piro R. A Snapshot, Using a Multi-Omic Approach, of the Metabolic Cross-Talk and the Dynamics of the Resident Microbiota in Ripening Cheese Inoculated with Listeria innocua. Foods 2024; 13:1912. [PMID: 38928853 PMCID: PMC11203185 DOI: 10.3390/foods13121912] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2024] [Revised: 06/13/2024] [Accepted: 06/14/2024] [Indexed: 06/28/2024] Open
Abstract
Raw milk cheeses harbor complex microbial communities. Some of these microorganisms are technologically essential, but undesirable microorganisms can also be present. While most of the microbial dynamics and cross-talking studies involving interaction between food-derived bacteria have been carried out on agar plates in laboratory-controlled conditions, the present study evaluated the modulation of the resident microbiota and the changes of metabolite production directly in ripening raw milk cheese inoculated with Listeria innocua strains. Using a proxy of the pathogenic Listeria monocytogenes, we aimed to establish the key microbiota players and chemical signals that characterize Latteria raw milk cheese over 60 days of ripening time. The microbiota of both the control and Listeria-inoculated cheeses was analyzed using 16S rRNA targeted amplicon sequencing, while direct analysis in real time mass spectrometry (DART-HRMS) was applied to investigate the differences in the metabolic profiles of the cheeses. The diversity analysis showed the same microbial diversity trend in both the control cheese and the inoculated cheese, while the taxonomic analysis highlighted the most representative genera of bacteria in both the control and inoculated cheese: Lactobacillus and Streptococcus. On the other hand, the metabolic fingerprints revealed that the complex interactions between resident microbiota and L. innocua were governed by continuously changing chemical signals. Changes in the amounts of small organic acids, hydroxyl fatty acids, and antimicrobial compounds, including pyroglutamic acid, hydroxy-isocaproic acid, malic acid, phenyllactic acid, and lactic acid, were observed over time in the L. innocua-inoculated cheese. In cheese that was inoculated with L. innocua, Streptococcus was significantly correlated with the volatile compounds carboxylbenzaldheyde and cyclohexanecarboxylic acid, while Lactobacillus was positively correlated with some volatile and flavor compounds (cyclohexanecarboxylic acid, pyroxidal acid, aminobenzoic acid, and vanillic acid). Therefore, we determined the metabolic markers that characterize a raw milk cheese inoculated with L. innocua, the changes in these markers with the ripening time, and the positive correlation of flavor and volatile compounds with the resident microbiota. This multi-omics approach could suggest innovative food safety strategies based on the enhanced management of undesirable microorganisms by means of strain selection in raw matrices and the addition of specific antimicrobial metabolites to prevent the growth of undesirable microorganisms.
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Affiliation(s)
- Alessandra Tata
- Laboratorio di Chimica Sperimentale, Istituto Zooprofilattico Sperimentale delle Venezie, Viale Fiume 78, 36100 Vicenza, Italy; (A.M.); (B.M.); (M.B.); (C.Z.); (R.P.)
| | - Andrea Massaro
- Laboratorio di Chimica Sperimentale, Istituto Zooprofilattico Sperimentale delle Venezie, Viale Fiume 78, 36100 Vicenza, Italy; (A.M.); (B.M.); (M.B.); (C.Z.); (R.P.)
| | - Brunella Miano
- Laboratorio di Chimica Sperimentale, Istituto Zooprofilattico Sperimentale delle Venezie, Viale Fiume 78, 36100 Vicenza, Italy; (A.M.); (B.M.); (M.B.); (C.Z.); (R.P.)
| | - Sara Petrin
- Laboratory of Microbial Ecology and Genomics, Istituto Zooprofilattico Sperimentale delle Venezie, Viale dell’Università, 35020 Legnaro, Italy; (S.P.); (P.A.); (A.P.); (C.L.)
| | - Pietro Antonelli
- Laboratory of Microbial Ecology and Genomics, Istituto Zooprofilattico Sperimentale delle Venezie, Viale dell’Università, 35020 Legnaro, Italy; (S.P.); (P.A.); (A.P.); (C.L.)
| | - Arianna Peruzzo
- Laboratory of Microbial Ecology and Genomics, Istituto Zooprofilattico Sperimentale delle Venezie, Viale dell’Università, 35020 Legnaro, Italy; (S.P.); (P.A.); (A.P.); (C.L.)
- PhD National Programme in One Health Approaches to Infectious Diseases and Life Science Research, Department of Public Health, Experimental and Forensic Medicine, University of Pavia, 27100 Pavia, Italy
| | - Alessandra Pezzuto
- Laboratory of Hygiene and Safety of the Food Chain, Istituto Zooprofilattico Sperimentale delle Venezie, Viale dell’Università, 35020 Legnaro, Italy; (A.P.); (M.F.)
| | - Michela Favretti
- Laboratory of Hygiene and Safety of the Food Chain, Istituto Zooprofilattico Sperimentale delle Venezie, Viale dell’Università, 35020 Legnaro, Italy; (A.P.); (M.F.)
| | - Marco Bragolusi
- Laboratorio di Chimica Sperimentale, Istituto Zooprofilattico Sperimentale delle Venezie, Viale Fiume 78, 36100 Vicenza, Italy; (A.M.); (B.M.); (M.B.); (C.Z.); (R.P.)
| | - Carmela Zacometti
- Laboratorio di Chimica Sperimentale, Istituto Zooprofilattico Sperimentale delle Venezie, Viale Fiume 78, 36100 Vicenza, Italy; (A.M.); (B.M.); (M.B.); (C.Z.); (R.P.)
| | - Carmen Losasso
- Laboratory of Microbial Ecology and Genomics, Istituto Zooprofilattico Sperimentale delle Venezie, Viale dell’Università, 35020 Legnaro, Italy; (S.P.); (P.A.); (A.P.); (C.L.)
| | - Roberto Piro
- Laboratorio di Chimica Sperimentale, Istituto Zooprofilattico Sperimentale delle Venezie, Viale Fiume 78, 36100 Vicenza, Italy; (A.M.); (B.M.); (M.B.); (C.Z.); (R.P.)
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Crossley P, Sutar Y, Tsoy I, Mukkirwar S, Łaniewski P, Herbst-Kralovetz MM, Date AA. Development of phenyllactic acid ionic liquids and evaluation of cytotoxicity to human cervical epithelial cells. RSC Adv 2024; 14:16083-16092. [PMID: 38765482 PMCID: PMC11100303 DOI: 10.1039/d4ra01812e] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2024] [Accepted: 04/24/2024] [Indexed: 05/22/2024] Open
Abstract
Phenyllactic acid (PLA), is a naturally produced, broad-spectrum antimicrobial compound with activity against bacteria and fungi. PLA can be produced by a variety of lactic acid bacteria, including vaginal Lactobacillus species, which are healthy constituents of the vaginal microbiome with a protective role against invading pathogenic bacteria and/or fungi. Additionally, PLA has been shown to exhibit anti-inflammatory and immunomodulatory properties, overall indicating its therapeutic potential as an intravaginally delivered compound for modulation of the vaginal microbiome. However, PLA has low kinetic solubility in water. Hence, strategies to improve the solubility of PLA are necessary to facilitate its intravaginal delivery. Using biocompatible cations, choline and carnitine, we successfully transformed both d- and l-enantiomers of crystalline PLA into amorphous low-melting ionic liquids (ILs) with high water solubility. We further evaluated the in vitro cytotoxicity of PLA ILs to human cervical epithelial cells. Microscopic visualisation of cellular morphology using crystal violet staining and MTT cell proliferation assay revealed that PLA ILs result in minimal morphological changes and low cytotoxicity to human cervical epithelial cells. Overall, we successfully demonstrated that transforming PLA into ILs efficiently enhances its solubility in water and these formulations are not toxic to human epithelial cells. This investigation lays the groundwork for future testing of PLA ILs for their antimicrobial properties and metabolic activity within the cervicovaginal microenvironment.
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Affiliation(s)
- Phoebe Crossley
- Department of Life Sciences, University of Bath Bath UK
- Department of Obstetrics and Gynecology, College of Medicine - Phoenix, University of Arizona Phoenix AZ USA
| | - Yogesh Sutar
- Department of Pharmacology and Toxicology, R. Ken Coit College of Pharmacy, University of Arizona Tucson AZ USA
| | - Irina Tsoy
- Department of Pharmacology and Toxicology, R. Ken Coit College of Pharmacy, University of Arizona Tucson AZ USA
| | - Srushti Mukkirwar
- Department of Pharmacology and Toxicology, R. Ken Coit College of Pharmacy, University of Arizona Tucson AZ USA
| | - Paweł Łaniewski
- Department of Basic Medical Sciences, College of Medicine - Phoenix, University of Arizona Phoenix AZ USA
| | - Melissa M Herbst-Kralovetz
- Department of Basic Medical Sciences, College of Medicine - Phoenix, University of Arizona Phoenix AZ USA
- Department of Obstetrics and Gynecology, College of Medicine - Phoenix, University of Arizona Phoenix AZ USA
- University of Arizona Cancer Center, University of Arizona Tucson AZ USA
| | - Abhijit A Date
- Department of Pharmacology and Toxicology, R. Ken Coit College of Pharmacy, University of Arizona Tucson AZ USA
- University of Arizona Cancer Center, University of Arizona Tucson AZ USA
- Department of Ophthalmology and Visual Sciences, University of Arizona College of Medicine Tucson AZ USA
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Gänzle MG, Qiao N, Bechtner J. The quest for the perfect loaf of sourdough bread continues: Novel developments for selection of sourdough starter cultures. Int J Food Microbiol 2023; 407:110421. [PMID: 37806010 DOI: 10.1016/j.ijfoodmicro.2023.110421] [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: 05/04/2023] [Revised: 08/17/2023] [Accepted: 09/26/2023] [Indexed: 10/10/2023]
Abstract
Sourdough fermentation, one of the oldest unit operations in food production, is currently experiencing a revival in bread production at the household, artisanal, and the industrial level. The expanding use of sourdough fermentation in bread production and the adaptation of fermentation to large scale industrial bread production also necessitate the development of novel starter cultures. Developments in the last years also have expanded the tools that are used to assess the metabolic potential of specific strains, species or genera of the Lactobacillaceae and have identified multiple ecological and metabolic traits as clade-specific. This review aims to provide an overview on the clade-specific metabolic potential of members of the Lactobacillaceae for use in sourdough baking, and the impact of these clade-specific traits on bread quality. Emphasis is placed on carbohydrate metabolism, including the conversion of sucrose and starch to soluble polysaccharides, conversion of amino acids, and the metabolism of organic acids. The current state of knowledge to compose multi-strain starter cultures (synthetic microbial communities) that are suitable for back-slopping will also be discussed. Taken together, the communication outlines the current tools for selection of microbes for use in sourdough baking.
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Affiliation(s)
- Michael G Gänzle
- University of Alberta, Dept. of Agricultural, Food and Nutritional Science, Edmonton, Canada.
| | - Nanzhen Qiao
- University of Alberta, Dept. of Agricultural, Food and Nutritional Science, Edmonton, Canada
| | - Julia Bechtner
- University of Alberta, Dept. of Agricultural, Food and Nutritional Science, Edmonton, Canada
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5
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Mandal S, Mandal NC. Formulation of food grade Limosilactobacillus fermentum for antifungal properties isolated from home-made curd. Sci Rep 2023; 13:20371. [PMID: 37990131 PMCID: PMC10663458 DOI: 10.1038/s41598-023-45487-4] [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: 07/17/2023] [Accepted: 10/19/2023] [Indexed: 11/23/2023] Open
Abstract
Food spoilage has become a worldwide problem. Limosilactobacillus fermentum LAB212, isolated from home-made curd produces some potent antifungal compounds which can combat a wide range of spoilage and pathogenic fungi by disrupting their cell wall. Dual culture overlay assay and co-culture assay have confirmedly shown the potentiality of the strain. DOWEX50H + extraction and chemical characterization by high performance liquid chromatography show that lactic acid and acetic acid are playing the key roles in executing the antifungal activity. DPPH scavenging assay proves that the strain also exhibits a good antioxidant activity. After observing all the beneficial features and social need of the chemical preservative free food it is becoming highly prospective to exploite the strain commercially. In an experiment conducted for 180 days it was standardized that LAB212 supplemented with MRS and inulin is found most effective combination when challenged against the spoilage fungal species of Aspergillus flavus VBAH14, Penicillium rubens VBCA11, thus can be used as a very effective preservative agent. Using this strain as bio-preservative agent will also minimize the food borne diseases.
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Affiliation(s)
- Sucheta Mandal
- Mycology and Plant Pathology Laboratory, Department of Botany, Visva-Bharati, Santiniketan, 731235, West Bengal, India.
- Department of Botany, Banwarilal Bhalotia College, Paschim Bardhaman, Asansol, 713303, West Bengal, India.
| | - Narayan Chandra Mandal
- Mycology and Plant Pathology Laboratory, Department of Botany, Visva-Bharati, Santiniketan, 731235, West Bengal, India
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6
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Kim WJ, Lee Y, Kim HU, Ryu JY, Yang JE, Lee SY. Genome-wide identification of overexpression and downregulation gene targets based on the sum of covariances of the outgoing reaction fluxes. Cell Syst 2023; 14:990-1001.e5. [PMID: 37935194 DOI: 10.1016/j.cels.2023.10.005] [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: 11/26/2022] [Revised: 05/23/2023] [Accepted: 10/11/2023] [Indexed: 11/09/2023]
Abstract
In metabolic engineering, predicting gene overexpression targets remains challenging because both endogenous and heterologous genes in a large metabolic space can be candidates, in contrast to gene knockout targets that are confined to endogenous genes. We report the development of iBridge that identifies positive and negative metabolites exerting positive and negative impacts on product formation, respectively, based on the sum of covariances of their outgoing (consuming) reaction fluxes for a target chemical. Then, "bridge" reactions converting negative metabolites to positive metabolites are identified as overexpression targets, while the opposites as downregulation targets. Using iBridge, overexpression and downregulation targets are suggested for the production of 298 chemicals and validated for 36 chemicals experimentally demonstrated in previous studies. Finally, iBridge is employed to engineer Escherichia coli strains capable of producing 10.3 g/L of D-panthenol, a compound not previously produced, as well as putrescine and 4-hydroxyphenyllactate at enhanced titers, 63.7 and 8.3 g/L, respectively.
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Affiliation(s)
- Won Jun Kim
- Metabolic and Biomolecular Engineering National Research Laboratory, Department of Chemical and Biomolecular Engineering (BK21 four), KAIST Institute for BioCentury, Korea Advanced Institute of Science and Technology (KAIST), Daejeon 34141, Republic of Korea; Systems Metabolic Engineering and Systems Healthcare Cross-Generation Collaborative Laboratory, KAIST, Daejeon 34141, Republic of Korea
| | - Youngjoon Lee
- Metabolic and Biomolecular Engineering National Research Laboratory, Department of Chemical and Biomolecular Engineering (BK21 four), KAIST Institute for BioCentury, Korea Advanced Institute of Science and Technology (KAIST), Daejeon 34141, Republic of Korea; Systems Metabolic Engineering and Systems Healthcare Cross-Generation Collaborative Laboratory, KAIST, Daejeon 34141, Republic of Korea
| | - Hyun Uk Kim
- Systems Metabolic Engineering and Systems Healthcare Cross-Generation Collaborative Laboratory, KAIST, Daejeon 34141, Republic of Korea; Systems Biology and Medicine Laboratory, Department of Chemical and Biomolecular Engineering, KAIST, Daejeon 34141, Republic of Korea; BioProcess Engineering Research Center and BioInformatics Research Center, KAIST, Daejeon 34141, Republic of Korea
| | - Jae Yong Ryu
- Metabolic and Biomolecular Engineering National Research Laboratory, Department of Chemical and Biomolecular Engineering (BK21 four), KAIST Institute for BioCentury, Korea Advanced Institute of Science and Technology (KAIST), Daejeon 34141, Republic of Korea
| | - Jung Eun Yang
- Metabolic and Biomolecular Engineering National Research Laboratory, Department of Chemical and Biomolecular Engineering (BK21 four), KAIST Institute for BioCentury, Korea Advanced Institute of Science and Technology (KAIST), Daejeon 34141, Republic of Korea
| | - Sang Yup Lee
- Metabolic and Biomolecular Engineering National Research Laboratory, Department of Chemical and Biomolecular Engineering (BK21 four), KAIST Institute for BioCentury, Korea Advanced Institute of Science and Technology (KAIST), Daejeon 34141, Republic of Korea; Systems Metabolic Engineering and Systems Healthcare Cross-Generation Collaborative Laboratory, KAIST, Daejeon 34141, Republic of Korea; BioProcess Engineering Research Center and BioInformatics Research Center, KAIST, Daejeon 34141, Republic of Korea.
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Cirstea MS, Creus-Cuadros A, Lo C, Yu AC, Serapio-Palacios A, Neilson S, Appel-Cresswell S, Finlay BB. A novel pathway of levodopa metabolism by commensal Bifidobacteria. Sci Rep 2023; 13:19155. [PMID: 37932328 PMCID: PMC10628163 DOI: 10.1038/s41598-023-45953-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2023] [Accepted: 10/26/2023] [Indexed: 11/08/2023] Open
Abstract
The gold-standard treatment for Parkinson's disease is levodopa (L-DOPA), which is taken orally and absorbed intestinally. L-DOPA must reach the brain intact to exert its clinical effect; peripheral metabolism by host and microbial enzymes is a clinical management issue. The gut microbiota is altered in PD, with one consistent and unexplained observation being an increase in Bifidobacterium abundance among patients. Recently, certain Bifidobacterium species were shown to have the ability to metabolize L-tyrosine, an L-DOPA structural analog. Using both clinical cohort data and in vitro experimentation, we investigated the potential for commensal Bifidobacteria to metabolize this drug. In PD patients, Bifidobacterium abundance was positively correlated with L-DOPA dose and negatively with serum tyrosine concentration. In vitro experiments revealed that certain species, including B. bifidum, B. breve, and B. longum, were able to metabolize this drug via deamination followed by reduction to the compound 3,4-dihydroxyphenyl lactic acid (DHPLA) using existing tyrosine-metabolising genes. DHPLA appears to be a waste product generated during regeneration of NAD +. This metabolism occurs at low levels in rich medium, but is significantly upregulated in nutrient-limited minimal medium. Discovery of this novel metabolism of L-DOPA to DHPLA by a common commensal may help inform medication management in PD.
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Affiliation(s)
- M S Cirstea
- Department of Microbiology and Immunology, University of British Columbia (UBC), Vancouver, BC, Canada
- Michael Smith Laboratories, University of British Columbia, 2185 East Mall, Vancouver, BC, V6T 1Z4, Canada
| | - A Creus-Cuadros
- Department of Microbiology and Immunology, University of British Columbia (UBC), Vancouver, BC, Canada
- Michael Smith Laboratories, University of British Columbia, 2185 East Mall, Vancouver, BC, V6T 1Z4, Canada
| | - C Lo
- Department of Microbiology and Immunology, University of British Columbia (UBC), Vancouver, BC, Canada
- Michael Smith Laboratories, University of British Columbia, 2185 East Mall, Vancouver, BC, V6T 1Z4, Canada
| | - A C Yu
- Pacific Parkinson's Research Centre, UBC, Vancouver, BC, Canada
| | - A Serapio-Palacios
- Department of Microbiology and Immunology, University of British Columbia (UBC), Vancouver, BC, Canada
- Michael Smith Laboratories, University of British Columbia, 2185 East Mall, Vancouver, BC, V6T 1Z4, Canada
| | - S Neilson
- Pacific Parkinson's Research Centre, UBC, Vancouver, BC, Canada
| | - S Appel-Cresswell
- Pacific Parkinson's Research Centre, UBC, Vancouver, BC, Canada
- Division of Neurology, Faculty of Medicine, UBC, Vancouver, BC, Canada
| | - B B Finlay
- Department of Microbiology and Immunology, University of British Columbia (UBC), Vancouver, BC, Canada.
- Michael Smith Laboratories, University of British Columbia, 2185 East Mall, Vancouver, BC, V6T 1Z4, Canada.
- Department of Biochemistry and Molecular Biology, UBC, Vancouver, BC, Canada.
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Javid H, Oryani MA, Akbari S, Amiriani T, Ravanbakhsh S, Rezagholinejad N, Afshari AR, Karimi-Shahri M. L. plantarum and L. lactis as a promising agent in treatment of inflammatory bowel disease and colorectal cancer. Future Microbiol 2023; 18:1197-1209. [PMID: 37882738 DOI: 10.2217/fmb-2023-0076] [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: 04/05/2023] [Accepted: 08/23/2023] [Indexed: 10/27/2023] Open
Abstract
It has been understood for nearly a century that patients with intestinal inflammatory disease (IBD) have a higher risk of developing colorectal cancer (CRC). Recently, two species of lactic acid bacteria, Lactobacillus plantarum and Lactococcus lactis, have been investigated as therapeutic agents for IBD. These bacteria have been shown to survive gastric transit, to adhere and colonize in the intestinal tract of humans and modulate the intestinal microbiota and immune response. L. plantarum and L. lactis might be used as multifunctional drugs for the treatment of IBD and the prevention or treatment of CRC. This article summarizes current knowledge of L. plantarum and L. lactis as therapeutic and preventative agents for IBD and CRC, respectively.
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Affiliation(s)
- Hossein Javid
- Department of Clinical Biochemistry, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, 1313199137, Iran
- Department of Medical Laboratory Sciences, Varastegan Institute for Medical Sciences, Mashhad, 917966679, Iran
| | - Mahsa Akbari Oryani
- Department of Pathology, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, 1313199137, Iran
| | - Sanaz Akbari
- Department of Biology, Islamic Azad University, Mashhad Branch, Mashhad, 9133736351, Iran
| | - Taghi Amiriani
- Golestan Research Center of Gastroenterology and Hepatology, Golestan University of Medical Sciences, Gorgan, 4918936316, Iran
| | - Samaneh Ravanbakhsh
- Biology Expert, Plant Sciences, graduate of Golestan University, Gorgan, 4918936316, Iran
| | | | - Amir-R Afshari
- Department of Physiology and Pharmacology, School of Medicine, North Khorasan University of Medical Sciences, Bojnurd, 9414974877, Iran
| | - Mehdi Karimi-Shahri
- Department of Pathology, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, 1313199137, Iran
- Department of Pathology, School of Medicine, Gonabad University of Medical Sciences, Gonabad, 9691657678, Iran
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Fugaban JII, Jung ES, Todorov SD, Holzapfel WH. Evaluation of Antifungal Metabolites Produced by Lactic Acid Bacteria. Probiotics Antimicrob Proteins 2023; 15:1447-1463. [PMID: 36227534 DOI: 10.1007/s12602-022-09995-5] [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] [Accepted: 09/23/2022] [Indexed: 11/29/2022]
Abstract
This study aimed to select and characterize lactic acid bacteria (LAB) with potential antifungal activities against the filamentous fungi Alternaria alternata ATCC MYA-4642, Aspergillus flavus KACC 45470, Aspergillus niger KACC 42589, Cladosporium sphaerospermum ATCC MYA-4645, Penicillium chrysogenum ATCC MYA-4644, and Penicillium expansum KACC 40815. Initial screening of the antifungal activity has identified six LAB strains belonging to the genera Enterococcus and Leuconostoc, selected by their antagonistic activities against at least three of the filamentous fungi in the test panel. Preliminary prediction of bioactive compounds was carried out to narrow down the possible identity of the antagonistic metabolites produced by the studied LAB. Furthermore, metabolic profiles were assessed and used as a basis for the identification of key metabolites based on VIP scores and PCA plot scores. Key metabolites were identified to be β-phenyllactic acid, ⍺-hydroxyisobutyric acid, 1,3-butanediol, phenethylamine, and benzoic acid. Individual assessment of each metabolic compound against the test panel showed specificity inhibitory patterns; yet, combinations between them only showed additive, but not synergetic effects. The pH neutralization significantly reduced the antifungal activity of the cell-free supernatant (CFS), but no bioactive compounds were found to be stable in high temperatures and pressure. This study will be beneficial as an additional building block on the existing knowledge and future antifungal application of LAB produced metabolites. Furthermore, this study also provides a new bio-preservative perspective on unexplored antifungal metabolites produced by LAB as biocontrol agents.
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Affiliation(s)
- Joanna Ivy Irorita Fugaban
- ProBacLab Laboratory, Department of Advanced Convergence, Handong Global University, Handong-ro, Heunghae-eup, Gyeong-buk, Pohang, 37554, Republic of Korea
- Current address: National Food Institute, Technical University of Denmark, Kemitorvet, Kongens Lyngby, Denmark
| | - Eun Sung Jung
- HEMPharma Inc., 77, Changnyong-daero 256 Beon-gil, Suwon-si, Gyeonggi-do, 16229, Republic of Korea
| | - Svetoslav Dimitrov Todorov
- ProBacLab Laboratory, Department of Advanced Convergence, Handong Global University, Handong-ro, Heunghae-eup, Gyeong-buk, Pohang, 37554, Republic of Korea.
- ProBacLab, Laboratório de Microbiologia de Alimentos, Departamento de Alimentos E Nutrição Experimental, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, São Paulo, SP, Brazil.
| | - Wilhelm Heinrich Holzapfel
- ProBacLab Laboratory, Department of Advanced Convergence, Handong Global University, Handong-ro, Heunghae-eup, Gyeong-buk, Pohang, 37554, Republic of Korea
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Abbasi A, Sabahi S, Bazzaz S, Tajani AG, Lahouty M, Aslani R, Hosseini H. An edible coating utilizing Malva sylvestris seed polysaccharide mucilage and postbiotic from Saccharomyces cerevisiae var. boulardii for the preservation of lamb meat. Int J Biol Macromol 2023; 246:125660. [PMID: 37399877 DOI: 10.1016/j.ijbiomac.2023.125660] [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: 04/02/2023] [Revised: 05/06/2023] [Accepted: 06/30/2023] [Indexed: 07/05/2023]
Abstract
Currently, microbial bioactive substances (postbiotics) are considered a promising tool for achieving customer demand for natural preservatives. This study aimed to investigate the effectiveness of an edible coating developed by Malva sylvestris seed polysaccharide mucilage (MSM) and postbiotics from Saccharomyces cerevisiae var. boulardii ATCC MYA-796 (PSB) for the preservation of lamb meat. PSB were synthesized, and a gas chromatograph connected to a mass spectrometer and a Fourier transform infrared spectrometer were used to determine their chemical components and main functional groups, respectively. The Folin-Ciocalteu and aluminium chloride techniques were utilized to assess the total flavonoid and phenolic levels of PSB. Following that, PSB has been incorporated into the coating mixture, which contains MSM, and its potential radical scavenging and antibacterial activities on lamb meat samples were determined after 10 days of 4 °C storage. PSB contains 2-Methyldecane, 2-Methylpiperidine, phenol, 2,4-bis (1,1-dimethyl ethyl), 5,10-Diethoxy-2,3,7,8- tetrahydro-1H,6H-dipyrrolo[1,2-a:1',2'-d] pyrazine, and Ergotaman-3',6',18-trione, 12'-hydroxy-2'-methyl-5'-(phenylmethyl)-, (5'alpha) as well as various organic acids with significant radical scavenging activity (84.60 ± 0.62 %) and antibacterial action toward Salmonella typhi, Escherichia coli, Pseudomonas aeruginosa, Bacillus cereus, Staphylococcus aureus, and Listeria innocua as foodborne pathogens. The edible PSB-MSM coating effectively reduced microbial growth and increased meat shelf life (> 10 days). When PSB solutions were added to the edible coating, the moisture content, pH value, and hardness of the samples were also more successfully maintained (P < 0.05). The PSB-MSM coating inhibited lipid oxidation in meat samples considerably and diminished the formation of primary as well as secondary oxidation intermediates (P < 0.05). Additionally, when MSM + 10 % PSB edible coating was utilized, the sensory properties of the samples were maintained more well during preservation. As a significance, the use of edible coatings based on PSB and MSM is efficient in decreasing microbiological and chemical degradation in lamb meat during preservation.
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Affiliation(s)
- Amin Abbasi
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Sahar Sabahi
- Department of Nutrition, School of Allied Medical Sciences, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran
| | - Sara Bazzaz
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | | | - Masoud Lahouty
- Department of Microbiology, Faculty of Medicine, Urmia University of Medical Sciences, Urmia, Iran
| | - Ramin Aslani
- Food Safety and Hygiene Division, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Hedayat Hosseini
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
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11
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Zhao C, Penttinen P, Zhang L, Dong L, Zhang F, Li Z, Zhang X. Mechanism of Inhibiting the Growth and Aflatoxin B 1 Biosynthesis of Aspergillus flavus by Phenyllactic Acid. Toxins (Basel) 2023; 15:370. [PMID: 37368671 DOI: 10.3390/toxins15060370] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Revised: 05/24/2023] [Accepted: 05/29/2023] [Indexed: 06/29/2023] Open
Abstract
Phenyllactic acid (PLA), a promising food preservative, is safe and effective against a broad spectrum of food-borne pathogens. However, its mechanisms against toxigenic fungi are still poorly understood. In this study, we applied physicochemical, morphological, metabolomics, and transcriptomics analyses to investigate the activity and mechanism of PLA inhibition of a typical food-contaminating mold, Aspergillus flavus. The results showed that PLA effectively inhibited the growth of A. flavus spores and reduced aflatoxin B1 (AFB1) production by downregulating key genes associated with AFB1 biosynthesis. Propidium iodide staining and transmission electron microscopy analysis demonstrated a dose-dependent disruption of the integrity and morphology of the A. flavus spore cell membrane by PLA. Multi-omics analyses showed that subinhibitory concentrations of PLA induced significant changes in A. flavus spores at the transcriptional and metabolic levels, as 980 genes and 30 metabolites were differentially expressed. Moreover, KEGG pathway enrichment analysis indicated PLA-induced cell membrane damage, energy-metabolism disruption, and central-dogma abnormality in A. flavus spores. The results provided new insights into the anti-A. flavus and -AFB1 mechanisms of PLA.
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Affiliation(s)
- Chi Zhao
- College of Resources, Sichuan Agricultural University, 211 Huimin Rd., Chengdu 611130, China
- Institute of Agro-Products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, 60 Shizishan Rd., Chengdu 610066, China
| | - Petri Penttinen
- College of Resources, Sichuan Agricultural University, 211 Huimin Rd., Chengdu 611130, China
- Faculty of Agriculture and Forestry, University of Helsinki, Viikinkaari 1, 00014 Helsinki, Finland
| | - Lingzi Zhang
- College of Resources, Sichuan Agricultural University, 211 Huimin Rd., Chengdu 611130, China
| | - Ling Dong
- Institute of Agro-Products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, 60 Shizishan Rd., Chengdu 610066, China
| | - Fengju Zhang
- Institute of Agro-Products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, 60 Shizishan Rd., Chengdu 610066, China
| | - Zhihua Li
- Institute of Agro-Products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, 60 Shizishan Rd., Chengdu 610066, China
| | - Xiaoping Zhang
- College of Resources, Sichuan Agricultural University, 211 Huimin Rd., Chengdu 611130, China
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12
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Zhang C, Jiang J, Li J, Zhang J, Zhang X, Wang H. Long transportation duration affects nutrient composition, mycotoxins and microbial community in whole-plant corn silage. Front Vet Sci 2023; 10:1189358. [PMID: 37275604 PMCID: PMC10234506 DOI: 10.3389/fvets.2023.1189358] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2023] [Accepted: 05/02/2023] [Indexed: 06/07/2023] Open
Abstract
Introduction Potential nutrient losses and mycotoxin accumulation caused by abnormal fermentation during transportation from cropland to dairy farms leads to the diseases incidence and threatens the health of dairy cows, then further causes financial losses. The aim of this study was to investigate the effects of different transportation times on the nutritional composition, mycotoxins, and microbial communities in whole-plant corn silage (WPCS). Methods Three groups were subjected to different transport times: DY, short (<200 min); ZY, medium time (300-500 min); and CY, long transport time (>600 min). WPCS were collected from the same field, and nutrient composition and microbial composition before and after transportation were analyzed. Results and discussion Our results showed that the temperature of WPCS was higher in the ZY and CY groups than in the DY group (P < 0.01). There were no significant differences in dry matter (DM), crude protein (CP), neutral detergent fiber (NDF), acid detergent fiber (ADF), ether extract (EE) and starch contents after different transportation times (P > 0.05), whereas the starch and water-soluble carbohydrates (WSC) contents in the CY group was significantly decreased after transport (P < 0.05). Similarly, the concentration of vomitoxin in the DY and CY groups declined markedly (P < 0.05) and the zearalenone content in the DY group also significantly decreased after transportation (P < 0.05). Regarding the analysis of microorganisms in WPCS, UniFrac-distance matrices and Shannon indices showed differences in the ZY group (P < 0.05), but fungal diversities were not influenced by the transport time (P > 0.05). In the ZY group, the relative abundance of Lactiplantibacillus decreased significantly after transportation (P > 0.05), but the relative abundances of unidentified_Chloroplast, Pantoea, Gluconobacter, unidentified Acetobacter and Acinetobacter increased markedly (P < 0.05). In addition, the relative abundances of Acetobacter and Gluconobacter in the CY group increased after transport (P < 0.05). Among fungal communities, a total of three, nine, and ten different fungal flora were observed in the DY, ZY, and CY groups, respectively, although no difference was found in fungal diversity. In conclusion, increased temperature, loss of starch, and mycotoxin variation were found with increased transport time. This might be the result of competition between bacteria and fungi, and novel technologies will need to be utilized for further exploration of the mechanism.
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Affiliation(s)
- Caixia Zhang
- College of Animal Science and Technology, Inner Mongolia Agricultural University, Hohhot, China
| | - Jun Jiang
- Inner Mongolia Yili Industrial Group Co., Ltd., Hohhot, China
| | - Junfeng Li
- Inner Mongolia Yili Industrial Group Co., Ltd., Hohhot, China
| | - Jiming Zhang
- Inner Mongolia Yili Industrial Group Co., Ltd., Hohhot, China
| | - Xinyue Zhang
- National Center of Technology Innovation for Dairy, Hohhot, China
| | - Hairong Wang
- College of Animal Science and Technology, Inner Mongolia Agricultural University, Hohhot, China
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13
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Ozen M, Piloquet H, Schaubeck M. Limosilactobacillus fermentum CECT5716: Clinical Potential of a Probiotic Strain Isolated from Human Milk. Nutrients 2023; 15:2207. [PMID: 37432320 PMCID: PMC10181152 DOI: 10.3390/nu15092207] [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: 03/22/2023] [Revised: 04/28/2023] [Accepted: 05/02/2023] [Indexed: 07/12/2023] Open
Abstract
Breastfeeding provides the ideal nutrition for infants. Human milk contains a plethora of functional ingredients which foster the development of the immune system. The human milk microbiota predominantly contributes to this protective effect. This is mediated by various mechanisms, such as an antimicrobial effect, pathogen exclusion and barrier integrity, beneficial effects on the gastrointestinal microbiota, vitamin synthesis, immunity enhancement, secreted probiotic factors, and postbiotic mechanisms. Therefore, human milk is a good source for isolating probiotics for infants who cannot be exclusively breastfed. One such probiotic which was isolated from human milk is Limosilactobacillus fermentum CECT5716. In this review, we give an overview of available interventional studies using Limosilactobacillus fermentum CECT5716 and summarise preclinical trials in several animal models of different pathologies, which have given first insights into its mechanisms of action. We present several randomised clinical studies, which have been conducted to investigate the clinical efficacy of the Limosilactobacillus fermentum CECT5716 strain in supporting the host's health.
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Affiliation(s)
- Metehan Ozen
- School of Medicine, Acibadem Mehmet Ali Aydinlar University, 34752 Istanbul, Türkiye;
| | - Hugues Piloquet
- Department of Paediatric Chronic Diseases, Nantes University Hospital, 44000 Nantes, France;
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14
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Zhang J, Tang X, Cai Y, Zhou WW. Mycotoxin Contamination Status of Cereals in China and Potential Microbial Decontamination Methods. Metabolites 2023; 13:metabo13040551. [PMID: 37110209 PMCID: PMC10143121 DOI: 10.3390/metabo13040551] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Revised: 04/05/2023] [Accepted: 04/10/2023] [Indexed: 04/29/2023] Open
Abstract
The presence of mycotoxins in cereals can pose a significant health risk to animals and humans. China is one of the countries that is facing cereal contamination by mycotoxins. Treating mycotoxin-contaminated cereals with established physical and chemical methods can lead to negative effects, such as the loss of nutrients, chemical residues, and high energy consumption. Therefore, microbial detoxification techniques are being considered for reducing and treating mycotoxins in cereals. This paper reviews the contamination of aflatoxins, zearalenone, deoxynivalenol, fumonisins, and ochratoxin A in major cereals (rice, wheat, and maize). Our discussion is based on 8700 samples from 30 provincial areas in China between 2005 and 2021. Previous research suggests that the temperature and humidity in the highly contaminated Chinese cereal-growing regions match the growth conditions of potential antagonists. Therefore, this review takes biological detoxification as the starting point and summarizes the methods of microbial detoxification, microbial active substance detoxification, and other microbial inhibition methods for treating contaminated cereals. Furthermore, their respective mechanisms are systematically analyzed, and a series of strategies for combining the above methods with the treatment of contaminated cereals in China are proposed. It is hoped that this review will provide a reference for subsequent solutions to cereal contamination problems and for the development of safer and more efficient methods of biological detoxification.
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Affiliation(s)
- Jing Zhang
- College of Biosystems Engineering and Food Science, Ningbo Research Institute, Zhejiang University, Hangzhou 310058, China
- School of Chemical and Biomolecular Engineering, The University of Sydney, Sydney, NSW 2006, Australia
| | - Xi Tang
- College of Biosystems Engineering and Food Science, Ningbo Research Institute, Zhejiang University, Hangzhou 310058, China
| | - Yifan Cai
- College of Biosystems Engineering and Food Science, Ningbo Research Institute, Zhejiang University, Hangzhou 310058, China
| | - Wen-Wen Zhou
- College of Biosystems Engineering and Food Science, Ningbo Research Institute, Zhejiang University, Hangzhou 310058, China
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15
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Silva SPM, Teixeira JA, Silva CCG. Prevention of Fungal Contamination in Semi-Hard Cheeses by Whey–Gelatin Film Incorporated with Levilactobacillus brevis SJC120. Foods 2023; 12:foods12071396. [PMID: 37048215 PMCID: PMC10093246 DOI: 10.3390/foods12071396] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Revised: 03/16/2023] [Accepted: 03/22/2023] [Indexed: 03/29/2023] Open
Abstract
Cheese whey fermented by lactic acid bacteria (LAB) was used to develop an edible film with antifungal properties. Five LAB strains isolated from artisanal cheeses were screened for antifungal activity and incorporated into a whey–gelatin film. Of the strains tested, Levilactobacillus brevis SJC120 showed the strongest activity against five filamentous fungi isolated from cheese and cheese-making environment, at both 10 °C and 20 °C. The cell-free supernatant from L. brevis inhibited fungal growth by more than 80%. Incorporation of bacterial cells into the film did not alter the moisture content, water vapor permeability, or mechanical and optical properties. The whey–gelatin film was also able to maintain the viability of L. brevis cells at 107 log CFU/g after 30 days at 10 °C. In cheeses wrapped with L. brevis film, the size of fungal colonies decreased by 55% to 76%. Furthermore, no significant differences (p > 0.05) were observed in cheese proteolysis or in the moisture, fat, and protein content of the cheese wrapped with films. The results showed that whey–gelatin film with L. brevis SJC120 can reduce the contamination of cheese with filamentous fungi and could be used as an alternative to conventional cheese preservation and packaging.
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Affiliation(s)
- Sofia P. M. Silva
- Institute of Agricultural and Environmental Research and Technology (IITAA), University of the Azores, 9700-042 Angra do Heroísmo, Portugal
| | - José A. Teixeira
- Centre of Biological Engineering (CEB), University of Minho, Campus Gualtar, 4710-057 Braga, Portugal
- LABBELS-Associate Laboratory, University of Minho, Campus Gualtar, 4710-057 Braga, Portugal
| | - Célia C. G. Silva
- Institute of Agricultural and Environmental Research and Technology (IITAA), University of the Azores, 9700-042 Angra do Heroísmo, Portugal
- Correspondence:
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16
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2-hydroxy-3-phenylpropanoic acid suppressed the growth of Alternaria alternata through damaging cell membrane integrity and modulating reactive oxygen species metabolism. Fungal Biol 2023; 127:949-957. [PMID: 36906385 DOI: 10.1016/j.funbio.2023.02.001] [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: 09/20/2022] [Revised: 12/19/2022] [Accepted: 02/07/2023] [Indexed: 02/11/2023]
Abstract
Black spot rot caused by Alternaria alternata is one of the major postharvest disease of apple fruit during logistic. This study evaluated in vitro inhibitory effect of 2-hydroxy-3-phenylpropanoic acid (PLA) at various concentrations on A. alternata and the possible mechanisms involved in its action. Results showed that different concentrations of PLA inhibited conidia germination and mycelial growth of A. alternata in vitro, and 1.0 g L-1 was the lowest effective concentration to suppress A. alternata growth. Moreover, PLA significantly reduced relative conductivity and increased malondialdehyde and soluble protein contents. PLA also increased H2O2 and dehydroascorbic acid contents, but reduced ascorbic acid content. Additionally, PLA treatment inhibited catalase, ascorbate peroxidase, monodehydroascorbate acid reductase, dehydroascorbic acid reductase and glutathione reductase activities, whereas promoted superoxide dismutase activity. All these findings suggest that the possible mechanisms involved in the inhibitory effect of PLA on A. alternata included damaging the cell membrane integrity to cause electrolyte leakage and destroying reactive oxygen species balance.
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17
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Wu H, Guang C, Zhang W, Mu W. Recent development of phenyllactic acid: physicochemical properties, biotechnological production strategies and applications. Crit Rev Biotechnol 2023; 43:293-308. [PMID: 34965820 DOI: 10.1080/07388551.2021.2010645] [Citation(s) in RCA: 13] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Phenyllactic acid (PLA) is capable of inhibiting the growth of many microorganisms, showing a broad-spectrum antimicrobial property, which allows it to hold vast applications in the: food, feed, pharmaceutical, and cosmetic industries, especially in the field of food safety. Recently, the production of PLA has garnered considerable attention due to the increasing awareness of food safety from the public. Accordingly, this review mainly updates the recent development for the production of PLA through microbial fermentation and whole-cell catalysis (expression single-, double-, and triple-enzyme) strategies. Firstly, the: physicochemical properties, existing sources, and measurement methods of PLA are systematically covered. Then, the inhibition spectrum of PLA is summarized, and synchronously, the antimicrobial and anti-biofilm mechanisms of PLA on commonly pathogenic microorganisms in foods are described in detail, thereby clarifying the reason for extending the shelf life of foods. Additionally, the factors affecting the production of PLA are summarized from the biosynthesis and catabolism pathway of PLA in microorganisms, as well as external environmental parameters insights. Finally, the downstream treatment process and applications of PLA are discussed and outlined. In the future, clinical data should be supplemented with the metabolic kinetics of PLA in humans and to evaluate animal toxicology, to enable regulatory use of PLA as a food additive. A food-grade host, such as Bacillus subtilis and Lactococcus lactis, should also be developed as a cell vector expressing enzymes for PLA production from a food safety perspective.
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Affiliation(s)
- Hao Wu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.,School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China
| | - Cuie Guang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Wenli Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Wanmeng Mu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.,International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China
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18
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Illueca F, Moreno A, Calpe J, Nazareth TDM, Dopazo V, Meca G, Quiles JM, Luz C. Bread Biopreservation through the Addition of Lactic Acid Bacteria in Sourdough. Foods 2023; 12:foods12040864. [PMID: 36832942 PMCID: PMC9956393 DOI: 10.3390/foods12040864] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2023] [Revised: 02/03/2023] [Accepted: 02/06/2023] [Indexed: 02/22/2023] Open
Abstract
Nowadays, the consumer seeks to replace synthetic preservatives with biopreservation methods, such as sourdough in bread. Lactic acid bacteria (LAB) are used as starter cultures in many food products. In this work, commercial yeast bread and sourdough breads were prepared as controls, as well as sourdough breads with L. plantarum 5L1 lyophilized. The impact of L. plantarum 5L1 on the properties of bread was studied. Antifungal compounds and the impact on the protein fraction by the different treatments in doughs and breads were also analyzed. In addition, the biopreservation capacity of the treatments in breads contaminated with fungi was studied and the mycotoxin content was analyzed. The results showed significant differences with respect to the controls in the properties of the bread and a higher total phenolic and lactic acid content in breads with higher amounts of L. plantarum 5L1. In addition, there was a higher content of alcohol and esters. Furthermore, adding this starter culture produced hydrolysis of the 50 kDa band proteins. Finally, the higher concentration of L. plantarum 5L1 delayed fungal growth and reduced the content of AFB1 and AFB2 compared to the control.
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Affiliation(s)
- Francisco Illueca
- Department of Food Science and Toxicology, Faculty of Pharmacy, University of Valencia, Ave. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain
| | - Ana Moreno
- AgrotechUV Incubator, Scientific Park of University of Valence, St. Catedrático Agustín Escardino 9, 46980 Paterna, Spain
| | - Jorge Calpe
- AgrotechUV Incubator, Scientific Park of University of Valence, St. Catedrático Agustín Escardino 9, 46980 Paterna, Spain
| | - Tiago de Melo Nazareth
- Department of Food Science and Toxicology, Faculty of Pharmacy, University of Valencia, Ave. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain
- Correspondence: ; Tel.: +34-963-544-959
| | - Victor Dopazo
- Department of Food Science and Toxicology, Faculty of Pharmacy, University of Valencia, Ave. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain
| | - Giuseppe Meca
- Department of Food Science and Toxicology, Faculty of Pharmacy, University of Valencia, Ave. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain
| | - Juan Manuel Quiles
- Department of Food Science and Toxicology, Faculty of Pharmacy, University of Valencia, Ave. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain
| | - Carlos Luz
- Department of Food Science and Toxicology, Faculty of Pharmacy, University of Valencia, Ave. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain
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Lafuente C, Calpe J, Musto L, Nazareth TDM, Dopazo V, Meca G, Luz C. Preparation of Sourdoughs Fermented with Isolated Lactic Acid Bacteria and Characterization of Their Antifungal Properties. Foods 2023; 12:foods12040686. [PMID: 36832761 PMCID: PMC9955050 DOI: 10.3390/foods12040686] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2022] [Revised: 01/25/2023] [Accepted: 01/31/2023] [Indexed: 02/09/2023] Open
Abstract
Traditional sourdough is obtained using a mixture of flour and water stored at room temperature until acidification. Therefore, adding lactic acid bacteria (LAB) can improve the quality and safety of sourdough bread. Faced with this problem, four drying techniques-freeze-drying, spray-drying, low-temperature drying, and drying at low humidity-have been applied. Our goals were to isolate LAB strains with antifungal potential against Aspergillus and Penicillium fungi. The antifungal capacity was evaluated with agar diffusion, co-culture in overlay agar, and a microdilution susceptibility assay. In addition, the antifungal compounds generated in sourdough were analyzed. As a result, dried sourdoughs were prepared with Lactiplantibacillus plantarum TN10, Lactiplantibacillus plantarum TF2, Pediococcus pentosaceus TF8, Pediococcus acidilactici TE4, and Pediococcus pentosaceus TI6. The minimum fungicidal concentrations ranged from 25 g/L versus P. verrucosum and 100 g/L against A. flavus. A total of 27 volatile organic compounds were produced. Moreover, the lactic acid content reached 26 g/kg of dry product, and the phenyllactic concentration was significantly higher than the control. The P. pentosaceus TI6 exhibited a higher antifungal capacity in vitro and demonstrated a higher production of antifungal compounds compared to the other strains; therefore, further studies will evaluate the impact of this sourdough in bread manufacture.
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Affiliation(s)
- Carla Lafuente
- Department of Food Science and Toxicology, Faculty of Pharmacy, University of Valencia, Ave. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain
| | - Jorge Calpe
- AgrotechUV Incubator, University of Valencia Science Park, St. Catedrático Agustín Escardino 9, 46980 Paterna, Spain
| | - Leonardo Musto
- Department of Food Science and Toxicology, Faculty of Pharmacy, University of Valencia, Ave. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain
| | - Tiago de Melo Nazareth
- Department of Food Science and Toxicology, Faculty of Pharmacy, University of Valencia, Ave. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain
- Correspondence: ; Tel.: +34-963-54-49-59
| | - Victor Dopazo
- Department of Food Science and Toxicology, Faculty of Pharmacy, University of Valencia, Ave. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain
| | - Giuseppe Meca
- Department of Food Science and Toxicology, Faculty of Pharmacy, University of Valencia, Ave. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain
| | - Carlos Luz
- Department of Food Science and Toxicology, Faculty of Pharmacy, University of Valencia, Ave. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain
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Non-targeted metabolomics analyze dough fermented by S. cerevisiae and L. plantarum to reveal the formation of flavor substances of bread. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114538] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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21
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Probiotics in the Sourdough Bread Fermentation: Current Status. FERMENTATION 2023. [DOI: 10.3390/fermentation9020090] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023] Open
Abstract
Sourdough fermentation is an ancient technique to ferment cereal flour that improves bread quality, bringing nutritional and health benefits. The fermented dough has a complex microbiome composed mainly of lactic acid bacteria and yeasts. During fermentation, the production of metabolites and chemical reactions occur, giving the product unique characteristics and a high sensory quality. Mastery of fermentation allows adjustment of gluten levels, delaying starch digestibility, and increasing the bio-accessibility of vitamins and minerals. This review focuses on the main steps of sourdough fermentation, the microorganisms involved, and advances in bread production with functional properties. The impact of probiotics on human health, the metabolites produced, and the main microbial enzymes used in the bakery industry are also discussed.
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22
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Sun X, Hu J, Wang Y, Luo X, Huang H, Fu Y. One-pot encapsulation of lactate dehydrogenase and Fe 3O 4 nanoparticles into a metal-organic framework: A novel magnetic recyclable biocatalyst for the synthesis of D-phenyllactic acid. Front Bioeng Biotechnol 2023; 10:1124450. [PMID: 36698639 PMCID: PMC9868447 DOI: 10.3389/fbioe.2022.1124450] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Accepted: 12/23/2022] [Indexed: 01/11/2023] Open
Abstract
The main challenges in bio-catalysis of d-phenyllactic acid (D-PLA) are poor tolerance of lactate dehydrogenase (LDH) to harsh environmental conditions and inability to recycle the catalyst. A novel magnetic framework composite was prepared as solid support for the immobilization of enzymes via one-pot encapsulation in this study. LDH/MNPs@MAF-7 was synthesized by the one-pot encapsulation of both LDH and magnetic nanoparticles (MNPs) in MAF-7. The LDH/MNPs@MAF-7 showed stable biological activity for the efficient biosynthesis of D-PLA. The structure and morphology of LDH/MNPs@MAF-7 were systematically characterized by SEM, FT-IR, XRD, VSM, XPS, TGA and N2 sorption. These indicated that LDH/MNPs@MAF-7 was successfully synthesized, exhibiting enhanced resistance to acid and alkali, temperature and organic solvents. Furthermore, the bio-catalyst could be separated easily using a magnet, and the reusability was once considerably expanded with 80% of enzyme activity last after eight rounds of recycling. Therefore, LDH/MNPs@MAF-7 could be used as a potential biocatalyst for the biosynthesis of D-PLA due to its good stability and recovery properties.
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Affiliation(s)
- Xiaolong Sun
- State Key Laboratory of Material-Oriented Chemical Engineering, School of Pharmaceutical Sciences, Nanjing Tech University, Nanjing, China,Taizhou Key Laboratory of Biomass Functional Materials Development and Application, Taizhou University, Taizhou, China
| | - Jiahuan Hu
- Taizhou Key Laboratory of Biomass Functional Materials Development and Application, Taizhou University, Taizhou, China
| | - Yifeng Wang
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, China
| | - Xi Luo
- Taizhou Key Laboratory of Biomass Functional Materials Development and Application, Taizhou University, Taizhou, China
| | - He Huang
- State Key Laboratory of Material-Oriented Chemical Engineering, School of Pharmaceutical Sciences, Nanjing Tech University, Nanjing, China,School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, China
| | - Yongqian Fu
- Taizhou Key Laboratory of Biomass Functional Materials Development and Application, Taizhou University, Taizhou, China,*Correspondence: Yongqian Fu,
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23
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Evaluation of shelf life and technological properties of bread elaborated with lactic acid bacteria fermented whey as a bio-preservation ingredient. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114427] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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24
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Wenger A, Bär C, Portmann R, Schmidt RS, Eugster E, Weisskopf L, Irmler S. The aminotransferase Aat initiates 3-phenyllactic acid biosynthesis in Pediococcus acidilactici. Front Microbiol 2023; 14:1150425. [PMID: 37187531 PMCID: PMC10175570 DOI: 10.3389/fmicb.2023.1150425] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2023] [Accepted: 04/14/2023] [Indexed: 05/17/2023] Open
Abstract
The function of the aminotransferase Aat (GenBank Protein WP_159211138) from Pediococcus acidilactici FAM 18098 was studied in vivo. For this purpose, the gene was replaced with an erythromycin resistance gene using the temperature-sensitive Escherichia coli-Pediococcus shuttle plasmid pSET4T_Δaat. The knockout was verified by PCR and genome sequencing. Subsequently, the differences between the metabolism of the knockout and of the wild-type strain were investigated by determining the free amino acids and organic acids in culture supernatants. It was found that the knockout mutant no longer synthesized 3-phenyllactic acid (PLA) and 4-hydroxyphenyllactic acid (HPLA). Additionally, the mutant strain no longer catabolized phenylalanine. Metabolic pathway analysis using the KEGG database indicate that P. acidilactici cannot synthesize α-ketoglutarate that is a predominant amino-group acceptor in many transamination reactions. To study the transfer of the amino group of phenylalanine, the wild-type strain was incubated with [15N] phenylalanine. Mass spectrometry showed that during fermentation, [15N] alanine was formed, indicating that pyruvic acid is an amino group acceptor in P. acidilactici. The present study shows that Aat plays a crucial role in PLA/HPLA biosynthesis and pyruvic acid is an amino acceptor in transamination reactions in P. acidilactici.
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Affiliation(s)
- Alexander Wenger
- Agroscope, Bern, Switzerland
- Department of Biology, University of Fribourg, Fribourg, Switzerland
| | | | | | | | - Elisabeth Eugster
- School of Agricultural, Forest and Food Sciences HAFL, Bern University of Applied Sciences, Zollikofen, Switzerland
| | - Laure Weisskopf
- Department of Biology, University of Fribourg, Fribourg, Switzerland
| | - Stefan Irmler
- Agroscope, Bern, Switzerland
- *Correspondence: Stefan Irmler,
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25
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Hernández-Figueroa RH, Mani-López E, López-Malo A. Antifungal Capacity of Poolish-Type Sourdough Supplemented with Lactiplantibacillus plantarum and Its Aqueous Extracts In Vitro and Bread. Antibiotics (Basel) 2022; 11:1813. [PMID: 36551470 PMCID: PMC9774549 DOI: 10.3390/antibiotics11121813] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Revised: 12/09/2022] [Accepted: 12/12/2022] [Indexed: 12/15/2022] Open
Abstract
This study aimed to evaluate the antifungal capacity of the aqueous extracts (AE) of poolish-type sourdoughs fermented with Lactiplantibacillus plantarum NRRL B-4496 on broth, agar, and bread. The aqueous extracts were obtained by centrifugation and separating the supernatant from the poolish sourdoughs once the fermentation time had ended. The aqueous extracts inhibited 80% of the growth of Penicillium chrysogenum and Penicillium corylophilum and <20% of Aspergillus niger in broth. The AEs delayed the radial growth rate and increased the lag time for the three molds tested. The addition of poolish-type sourdoughs inhibited fungal growth in bread for ten days. The extracts’ fungistatic capacity was primarily attributed to lactic and acetic acids and probably the antifungal peptides occurring in the AE. The L. plantarum sourdough is an alternative to calcium propionate as an organic antifungal agent.
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Affiliation(s)
| | | | - Aurelio López-Malo
- Departamento de Ingeniería Química, Alimentos y Ambiental, Universidad de las Américas Puebla, San Andrés Cholula 72810, Mexico
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26
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Fermentation as a Promising Tool to Valorize Rice-Milling Waste into Bio-Products Active against Root-Rot-Associated Pathogens for Improved Horticultural Plant Growth. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8120716] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
In this study, water extracts from fermented (F), ultrasonicated (US), and enzyme-hydrolyzed (E) rice bran (RB) were evaluated against sixteen fungal plant stem and root-rot-associated pathogens. The effects of pre-treated RB additives on plant growth substrate (PGS) on bean and tomato seed germination, stem height and root length of seedlings, and chlorophyll concentration in plants were analyzed. The results showed that US-assisted pre-treatments did not affect protein content in RB, while 36 h semi-solid fermentation (SSF) reduced protein content by 10.3–14.8%. US initiated a 2.9- and 2-fold increase in total sugar and total phenolics (TPC) contents compared to the untreated RB (3.89 g/100 g dw and 0.61 mg GAE/g dw, respectively). Lactic acid (19.66–23.42 g/100 g dw), acetic acid (10.54–14.24 g/100g dw), propionic acid (0.40–1.72 g/100 g dw), phenolic compounds (0.82–1.04 mg GAE/g dw), among which phenolic acids, such as p-coumaric, cinnamic, sinapic, vanillic, and ferulic, were detected in the fermented RB. The RBF extracts showed the greatest growth-inhibition effect against soil-born plant pathogens, such as Fusarium, Pythium, Sclerotinia, Aspergillus, Pseudomonas, and Verticillium. Beans and tomatoes grown in RBUS+E- and RBF-supplemented PGS increased the germination rate (14–75%), root length (21–44%), and stem height (25–47%) compared to seedlings grown in PGS. The RB additives increased up to 44.6–48.8% of the chlorophyll content in both plants grown under greenhouse conditions. The results indicate that the biological potential of rice-milling waste as a plant-growth-promoting substrate component can be enhanced using solid-state fermentation with antimicrobial LABs and US processing.
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27
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Di Biase M, Le Marc Y, Bavaro AR, Lonigro SL, Verni M, Postollec F, Valerio F. Modeling of Growth and Organic Acid Kinetics and Evolution of the Protein Profile and Amino Acid Content during Lactiplantibacillus plantarum ITM21B Fermentation in Liquid Sourdough. Foods 2022; 11:foods11233942. [PMID: 36496750 PMCID: PMC9741194 DOI: 10.3390/foods11233942] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2022] [Revised: 11/24/2022] [Accepted: 12/02/2022] [Indexed: 12/12/2022] Open
Abstract
The application of mathematical modeling to study and characterize lactic acid bacterial strains with pro-technological and functional features has gained attention in recent years to solve the problems relevant to the variabilities of the fermentation processes of sourdough. Since the key factors contributing to the sourdough quality are relevant to the starter strain growth and its metabolic activity, in this study, the cardinal growth parameters for pH, temperature (T), water activity (aw), and undissociated lactic acid of the sourdough strain Lactiplantibacillus plantarum ITM21B, were determined. The strain growth, pH, organic acids (lactic, acetic, phenyllactic, and hydroxy-phenyllactic), total free amino acids, and proteins were monitored during fermentation of a liquid sourdough based on wheat flour and gluten (Bio21B) after changing the starting T, pH, and inoculum load. Results demonstrated that the different fermentation conditions affected the strain growth and metabolite pattern. The organic acid production and growth performance were modeled in Bio21B, and the resulting predictive model allowed us to simulate in silico the strain performances in liquid sourdough under different scenarios. This mathematical predictive approach can be useful to optimize the fermentation conditions needed to obtain the suitable nutritional and technological characteristics of the L. plantarum ITM21B liquid sourdough.
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Affiliation(s)
- Mariaelena Di Biase
- Institute of Sciences of Food Production, National Research Council, Via Amendola 122/O, 70126 Bari, Italy
| | - Yvan Le Marc
- ADRIA Food Technology Institute, UMT ACTIA 19.03 ALTER’iX, ZA Creac’h Gwen, F-29196 Quimper, France
| | - Anna Rita Bavaro
- Institute of Sciences of Food Production, National Research Council, Via Amendola 122/O, 70126 Bari, Italy
| | - Stella Lisa Lonigro
- Institute of Sciences of Food Production, National Research Council, Via Amendola 122/O, 70126 Bari, Italy
| | - Michela Verni
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Via G. Amendola 165/A, 70126 Bari, Italy
| | - Florence Postollec
- ADRIA Food Technology Institute, UMT ACTIA 19.03 ALTER’iX, ZA Creac’h Gwen, F-29196 Quimper, France
| | - Francesca Valerio
- Institute of Sciences of Food Production, National Research Council, Via Amendola 122/O, 70126 Bari, Italy
- Correspondence: ; Tel.: +39-0805929369
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28
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Meruvu H. Redefining methods for augmenting lactic acid bacteria robustness and phenyllactic acid biocatalysis: Integration valorizes simplicity. Crit Rev Food Sci Nutr 2022; 64:4397-4409. [PMID: 36322699 DOI: 10.1080/10408398.2022.2141681] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
The production of phenyllactic acid (PLA) has been reported by several researchers, but so far, no mention has been made of augmented PLA production using an orchestrated assembly of simple techniques integrated to improve lactic acid bacteria (LAB) metabolism for the same. This review summarizes sequentially tailoring LAB growth and metabolism for augmented PLA catalysis through several strategies like monitoring LAB sustenance by choosing appropriate starter PLA-producing LAB strains isolated from natural environments, with desirably fastidious growth rates, properties like acidification, proteolysis, bacteriophage-resistance, aromatic/texturing-features, etc.; entrapping chosen LAB strains in novel cryogels and/or co-cultivating two/more LAB strains to improve their biotransformation potential and promote growth dependency/sustainability; adopting adaptive evolution methods designed to improve LAB strains under selection pressure inducing desired phenotypes tolerant to stress factors like heat, salt, acid, and solvent; monitoring physico-chemical LAB fermentation factors like temperature, pH, dissolved oxygen content, enzymes, and cofactors for PLA biosynthesis; and modulating purification/downstream processes to extract substantial PLA yields. This review paper serves as a comprehensive preliminary guide that can evoke a strategic experimental plan to produce industrial-scale PLA yields using simple techniques orchestrated together in the pursuit of conserving time, effort, and resources.
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Affiliation(s)
- Haritha Meruvu
- Department of Food Engineering, Faculty of Engineering, İzmir Institute of Technology, Urla, İzmir, Turkey
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29
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Identification of postbaking mold contamination through onsite monitoring of baking factory environment: A case study of bakery company in Taiwan. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109495] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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30
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Petkova M, Gotcheva V, Dimova M, Bartkiene E, Rocha JM, Angelov A. Screening of Lactiplantibacillus plantarum Strains from Sourdoughs for Biosuppression of Pseudomonas syringae pv. syringae and Botrytis cinerea in Table Grapes. Microorganisms 2022; 10:2094. [PMID: 36363685 PMCID: PMC9696664 DOI: 10.3390/microorganisms10112094] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 10/10/2022] [Accepted: 10/13/2022] [Indexed: 09/06/2023] Open
Abstract
Grapes (Vitis vinifera L.) are an essential crop for fresh consumption and wine production. Vineyards are attacked by several economically important bacterial and fungal diseases that require regular pesticide treatment. Among them, Pseudomonas syringae pv. syringae (Ps. syringae) and Botrytis cinerea (B. cinerea) infections cause huge economic losses. The fresh fruit market has shifted to functional natural foodstuffs with clear health benefits and a reduced use of chemicals along the production chain. Lactic acid bacteria (LAB) have a biopreservative effect and are applied to ensure food safety in response to consumers' demands. In the present study, the possibilities of using microorganisms with a potential antimicrobial effect against Ps. syringae and B. cinerea in the production of table grapes were investigated. LAB of the genus Lactiplantibacillus can be a natural antagonist of pathogenic bacteria and fungi by releasing lactic acid, acetic acid, ethanol, carbon dioxide and bacteriocins in the medium. The present study focuses on the characterization of nine Lactiplantibacillus plantarum (Lp. plantarum) strains isolated from spontaneously fermented sourdoughs. Species-specific PCR identified the isolated LAB for partial recA gene amplification with an amplicon size of 318 bp. RAPD-PCR analysis showed the intraspecific diversity of the individual strains. Thirteen plantaricin-like peptides (PlnA, PlnB, PlnC, PlnD, PlnEF, PlnG, PlnI, PlnJ, PlnK, PlnN, PlnNC8, PlnS, and PlnW) produced by isolated Lp. plantarum strains were detected by PCR with gene-specific primers. The key features for future industrial applications were their antimicrobial properties. The culture medium and cell-free supernatant (CFS) were used to establish in vitro antimicrobial activities of Lp. plantarum strains against Ps. syringae and B. cinerea, and inhibition of phytopathogen development was observed. The inhibitory effect of the CFS (cell-free supernatant) of all strains was assessed by infecting table grapes with these pathogens in in vivo experiments. Lp. plantarum Q4 showed the most effective suppression of the pathogens both in vitro and in vivo, which indicates its potential use as a biocontrol agent against berry rot and grey rot on grapes, caused by Ps. syringae and B. cinerea.
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Affiliation(s)
- Mariana Petkova
- Department of Microbiology and Environmental Biotechnology, Agricultural University, 12 Mendeleev Blvd., 4000 Plovdiv, Bulgaria
| | - Velitchka Gotcheva
- Department of Biotechnology, University of Food Technology, 26 Maritza Blvd., 4002 Plovdiv, Bulgaria
| | - Milena Dimova
- Department of Phytopathology, Agricultural University, 12 Mendeleev Blvd., 4000 Plovdiv, Bulgaria
| | - Elena Bartkiene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-44307 Kaunas, Lithuania
| | - João Miguel Rocha
- Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, 4050-345 Porto, Portugal
- Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, 4050-345 Porto, Portugal
| | - Angel Angelov
- Department of Biotechnology, University of Food Technology, 26 Maritza Blvd., 4002 Plovdiv, Bulgaria
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31
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Dong H, Zhang W, Zhou S, Ying H, Wang P. Rational Design of Artificial Biofilms as Sustainable Supports for Whole-Cell Catalysis Through Integrating Extra- and Intracellular Catalysis. CHEMSUSCHEM 2022; 15:e202200850. [PMID: 35726119 PMCID: PMC9543694 DOI: 10.1002/cssc.202200850] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/05/2022] [Revised: 06/13/2022] [Indexed: 05/31/2023]
Abstract
Biofilms are promising candidates for sustainable bioprocessing applications. This work presents a rational design of biofilm catalysts by integrating extra- and intracellular catalysis systems with optimized substrate channeling to realize efficient multistep biosynthesis. An assembly of four enzymes in a "three-in-one" structure was achieved by rationally placing the enzymes on curli nanofibers, the cell surface, and inside cells. The catalytic efficiency of the biofilm catalysts was over 2.8 folds higher than that of the control whole-cell catalysis when the substrate benzaldehyde was fed at 100 mm. The highest yield of d-phenyllactic acid catalyzed by biofilm catalysts under optimized conditions was 102.19 mm, also much higher than that of the control catalysis test (52.29 mm). The results demonstrate that engineered biofilms are greatly promising in integrating extra- and intracellular catalysis, illustrating great potentials of rational design in constructing biofilm catalysts as sustainable supports for whole-cell catalysis.
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Affiliation(s)
- Hao Dong
- 1 State Key Laboratory of Bioreactor EngineeringSchool of BiotechnologyEast China University of Science and TechnologyShanghai200237P. R. China
- College of Food Science and EngineeringOcean University of ChinaQingdao266003P. R. China
| | - Wenxue Zhang
- 1 State Key Laboratory of Bioreactor EngineeringSchool of BiotechnologyEast China University of Science and TechnologyShanghai200237P. R. China
| | - Shengmin Zhou
- 1 State Key Laboratory of Bioreactor EngineeringSchool of BiotechnologyEast China University of Science and TechnologyShanghai200237P. R. China
| | - Hanjie Ying
- National Engineering Research Center for BiotechnologyNanjing Tech UniversityNO.30 Puzhu Road(S)NanjingJS 211816P. R. China
| | - Ping Wang
- 1 State Key Laboratory of Bioreactor EngineeringSchool of BiotechnologyEast China University of Science and TechnologyShanghai200237P. R. China
- Department of Bioproducts and Biosystems EngineeringUniversity of MinnesotaSt. PaulMN 55108USA
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32
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Antifungal activity of lactic acid bacteria and their application in food biopreservation. ADVANCES IN APPLIED MICROBIOLOGY 2022; 120:33-77. [PMID: 36243452 DOI: 10.1016/bs.aambs.2022.07.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Abstract
Lactic acid bacteria (LAB) are ubiquitous bacteria associated with spontaneous lactic fermentation of vegetables, dairy and meat products. They are generally recognized as safe (GRAS), and they are involved in transformation of probiotic lacto-fermented foods, highly desired for their nutraceutical properties. The antifungal activity is one of the exciting properties of LAB, because of its possible application in food bio-preservation, as alternative to chemical preservatives. Many recent research works have been developed on antifungal activity of LAB, and they demonstrate their capacity to produce various antifungal compounds, (i.e. organic acids, PLA, proteinaceous compounds, peptides, cyclic dipeptides, fatty acids, and other compounds), of different properties (hydrophilic, hydrophobic and amphiphilic). The effectiveness of LAB in controlling spoilage and pathogenic fungi, demonstrated in different agricultural and food products, can be due to the synergistic effect between their antifungal compounds of different properties; where the amphiphilic-compounds allow the contact between the target microbial cell (hydrophilic compartment) and antifungal hydrophobic-compounds. Further studies on the interaction between compounds of these three properties are to de be developed, in order to highlight more their mechanism of action, and make LAB more profitable in improving shelf life and nutraceutical properties of foods.
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33
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Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions. Foods 2022; 11:foods11152276. [PMID: 35954043 PMCID: PMC9368153 DOI: 10.3390/foods11152276] [Citation(s) in RCA: 42] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2022] [Revised: 07/15/2022] [Accepted: 07/25/2022] [Indexed: 12/04/2022] Open
Abstract
Traditional cheeses produced from raw milk exhibit a complex microbiota, characterized by a sequence of different microorganisms from milk coagulation and throughout maturation. Lactic acid bacteria (LAB) play an essential role in traditional cheese making, either as starter cultures that cause the rapid acidification of milk or as secondary microbiota that play an important role during cheese ripening. The enzymes produced by such dynamic LAB communities in raw milk are crucial, since they support proteolysis and lipolysis as chief drivers of flavor and texture of cheese. Recently, several LAB species have been characterized and used as probiotics that successfully promote human health. This review highlights the latest trends encompassing LAB acting in traditional raw milk cheeses (from cow, sheep, and goat milk), and their potential as probiotics and producers of bioactive compounds with health-promoting effects.
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34
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Raman J, Kim JS, Choi KR, Eun H, Yang D, Ko YJ, Kim SJ. Application of Lactic Acid Bacteria (LAB) in Sustainable Agriculture: Advantages and Limitations. Int J Mol Sci 2022; 23:7784. [PMID: 35887142 PMCID: PMC9322495 DOI: 10.3390/ijms23147784] [Citation(s) in RCA: 43] [Impact Index Per Article: 21.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2022] [Revised: 07/12/2022] [Accepted: 07/13/2022] [Indexed: 02/01/2023] Open
Abstract
Lactic acid bacteria (LAB) are significant groups of probiotic organisms in fermented food and are generally considered safe. LAB regulate soil organic matter and the biochemical cycle, detoxify hazardous chemicals, and enhance plant health. They are found in decomposing plants, traditional fermented milk products, and normal human gastrointestinal and vaginal flora. Exploring LAB identified in unknown niches may lead to isolating unique species. However, their classification is quite complex, and they are adapted to high sugar concentrations and acidic environments. LAB strains are considered promising candidates for sustainable agriculture, and they promote soil health and fertility. Therefore, they have received much attention regarding sustainable agriculture. LAB metabolites promote plant growth and stimulate shoot and root growth. As fertilizers, LAB can promote biodegradation, accelerate the soil organic content, and produce organic acid and bacteriocin metabolites. However, LAB show an antagonistic effect against phytopathogens, inhibiting fungal and bacterial populations in the rhizosphere and phyllosphere. Several studies have proposed the LAB bioremediation efficiency and detoxification of heavy metals and mycotoxins. However, LAB genetic manipulation and metabolic engineered tools provide efficient cell factories tailor-made to produce beneficial industrial and agro-products. This review discusses lactic acid bacteria advantages and limitations in sustainable agricultural development.
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Affiliation(s)
- Jegadeesh Raman
- Agricultural Microbiology Division, National Institute of Agricultural Science, Rural Development Administration, Wanju-Gun 55365, Jeollabuk-do, Korea; (J.R.); (J.-S.K.); (Y.-J.K.)
| | - Jeong-Seon Kim
- Agricultural Microbiology Division, National Institute of Agricultural Science, Rural Development Administration, Wanju-Gun 55365, Jeollabuk-do, Korea; (J.R.); (J.-S.K.); (Y.-J.K.)
| | - Kyeong Rok Choi
- Metabolic and Biomolecular Engineering National Research Laboratory, Korea Advanced Institute of Science and Technology (KAIST), Daejeon 34141, Korea; (K.R.C.); (H.E.); (D.Y.)
| | - Hyunmin Eun
- Metabolic and Biomolecular Engineering National Research Laboratory, Korea Advanced Institute of Science and Technology (KAIST), Daejeon 34141, Korea; (K.R.C.); (H.E.); (D.Y.)
| | - Dongsoo Yang
- Metabolic and Biomolecular Engineering National Research Laboratory, Korea Advanced Institute of Science and Technology (KAIST), Daejeon 34141, Korea; (K.R.C.); (H.E.); (D.Y.)
| | - Young-Joon Ko
- Agricultural Microbiology Division, National Institute of Agricultural Science, Rural Development Administration, Wanju-Gun 55365, Jeollabuk-do, Korea; (J.R.); (J.-S.K.); (Y.-J.K.)
| | - Soo-Jin Kim
- Agricultural Microbiology Division, National Institute of Agricultural Science, Rural Development Administration, Wanju-Gun 55365, Jeollabuk-do, Korea; (J.R.); (J.-S.K.); (Y.-J.K.)
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35
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Boeck T, Ispiryan L, Hoehnel A, Sahin AW, Coffey A, Zannini E, Arendt EK. Lentil-Based Yogurt Alternatives Fermented with Multifunctional Strains of Lactic Acid Bacteria-Techno-Functional, Microbiological, and Sensory Characteristics. Foods 2022; 11:2013. [PMID: 35885256 PMCID: PMC9317967 DOI: 10.3390/foods11142013] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2022] [Revised: 06/30/2022] [Accepted: 07/03/2022] [Indexed: 01/27/2023] Open
Abstract
A milk-alternative produced from lentil protein isolate was fermented with three multifunctional strains of lactic acid bacteria, Leuconostoc citreum TR116, Leuconostoc pseudomesenteroides MP070, and Lacticaseibacillus paracasei FST 6.1. As a control, a commercial starter culture containing Streptococcus thermophilus was used. The metabolic performance of these strains and the techno-functional properties of the resulting yogurt alternatives (YA) were studied. Microbial growth was evaluated by cell counts, acidification, and carbohydrate metabolization. The structure of the YA was investigated by textural and rheological analyses and confocal laser scanning microscopy (CLSM). Production of antifungal compounds, the influence of fermentation on the content of FODMAPs, and typical metabolites were analyzed, and a sensory analysis was performed. The results revealed an exponential microbial growth in the lentil base substrate supported by typical acidification, which indicates a suitable environment for the selected strains. The resulting YA showed a gel-like texture typical for non-stirred yogurts, and high water holding capacity. The tested strains produced much higher levels of antifungal phenolic compounds than the commercial control and are therefore promising candidates as adjunct cultures for shelf-life extension. The Leuconostoc strains produced mannitol from fructose and could thus be applied in sugar-reduced YA. Preliminary sensory analysis showed high acceptance for YA produced with Lacticaseibacillus paracasei FST 6.1, and a yogurt-like flavor not statistically different to that produced by the control. Overall, each tested strain possessed promising functionalities with great potential for application in fermented plant-based dairy-alternatives.
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Affiliation(s)
- Theresa Boeck
- School of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, Ireland; (T.B.); (L.I.); (A.H.); (A.W.S.); (E.K.A.)
| | - Lilit Ispiryan
- School of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, Ireland; (T.B.); (L.I.); (A.H.); (A.W.S.); (E.K.A.)
| | - Andrea Hoehnel
- School of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, Ireland; (T.B.); (L.I.); (A.H.); (A.W.S.); (E.K.A.)
| | - Aylin W. Sahin
- School of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, Ireland; (T.B.); (L.I.); (A.H.); (A.W.S.); (E.K.A.)
| | - Aidan Coffey
- Department of Biological Sciences, Munster Technological University, T12 P928 Cork, Ireland;
- APC Microbiome Ireland, University College Cork, T12 K8AF Cork, Ireland
| | - Emanuele Zannini
- School of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, Ireland; (T.B.); (L.I.); (A.H.); (A.W.S.); (E.K.A.)
| | - Elke K. Arendt
- School of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, Ireland; (T.B.); (L.I.); (A.H.); (A.W.S.); (E.K.A.)
- APC Microbiome Ireland, University College Cork, T12 K8AF Cork, Ireland
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36
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Bartkiene E, Starkute V, Zokaityte E, Klupsaite D, Mockus E, Bartkevics V, Borisova A, Gruzauskas R, Liatukas Ž, Ruzgas V. Comparison Study of Nontreated and Fermented Wheat Varieties 'Ada', 'Sarta', and New Breed Blue and Purple Wheat Lines Wholemeal Flour. BIOLOGY 2022; 11:biology11070966. [PMID: 36101347 PMCID: PMC9312326 DOI: 10.3390/biology11070966] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/29/2022] [Revised: 06/16/2022] [Accepted: 06/21/2022] [Indexed: 11/16/2022]
Abstract
The aim of this study was to analyze and compare the acidity, microbiological, and chromaticity parameters; fatty acid (FA) and volatile compound (VC) profiles; and biogenic amine (BA), macro- and microelement, and mycotoxin concentrations in nontreated ‘Ada’, ‘Sarta’, and new breed blue (DS8472-5) and purple (DS8526-2) wheat lines wholemeal (WW) with those fermented with lactic acid bacteria (LAB) possessing antimicrobial/antifungal properties, isolated from spontaneous sourdough: Pediococcus acidilactici-LUHS29, Liquorilactobacillus uvarum-LUHS245, Lactiplantibacillus plantarum-LUHS122). All the fermented WW showed >8.0 log10 CFU/g of LAB count, and the type of LAB was a significant factor in the WW acidity parameters. Phenylethylamine was the predominant BA in WW, and the wheat variety (WV), the type of LAB, and their interaction were significant factors on the BA formation. Despite the fact that some differences in trace element concentrations in WW were obtained, in most of the cases fermentation was not a significant factor in their content. The main FAs in WW were palmitic acid, all-cis,trans-octadecenoic acid, and linoleic acid. Fermented WW showed a more diverse VC profile; however, the influence of fermentation on deoxynivalenol in WW was varied. Finally, further studies are needed to indicate the technological parameters that would be the most effective for each WV, including the lowest BA formation and mycotoxin degradation.
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Affiliation(s)
- Elena Bartkiene
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (V.S.); (E.Z.); (D.K.); (E.M.)
- Department of Food Safety and Quality, Lithuanian University of Health Sciences, Tilzes G. 18, LT-47181 Kaunas, Lithuania
- Correspondence: ; Tel.: +370-60135837
| | - Vytaute Starkute
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (V.S.); (E.Z.); (D.K.); (E.M.)
- Department of Food Safety and Quality, Lithuanian University of Health Sciences, Tilzes G. 18, LT-47181 Kaunas, Lithuania
| | - Egle Zokaityte
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (V.S.); (E.Z.); (D.K.); (E.M.)
- Department of Food Safety and Quality, Lithuanian University of Health Sciences, Tilzes G. 18, LT-47181 Kaunas, Lithuania
| | - Dovile Klupsaite
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (V.S.); (E.Z.); (D.K.); (E.M.)
| | - Ernestas Mockus
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (V.S.); (E.Z.); (D.K.); (E.M.)
| | - Vadims Bartkevics
- Institute of Food Safety, Animal Health and Environment BIOR, Lejupes Iela 3, LV-1076 Riga, Latvia; (V.B.); (A.B.)
| | - Anastasija Borisova
- Institute of Food Safety, Animal Health and Environment BIOR, Lejupes Iela 3, LV-1076 Riga, Latvia; (V.B.); (A.B.)
| | - Romas Gruzauskas
- Department of Food Science and Technology, Kaunas University of Technology, Radvilenu Rd. 19, LT-50254 Kaunas, Lithuania;
| | - Žilvinas Liatukas
- Institute of Agriculture, Lithuanian Research Centre for Agriculture and Forestry, Instituto al. 1, Akademija, LT-58344 Kedainiai, Lithuania; (Ž.L.); (V.R.)
| | - Vytautas Ruzgas
- Institute of Agriculture, Lithuanian Research Centre for Agriculture and Forestry, Instituto al. 1, Akademija, LT-58344 Kedainiai, Lithuania; (Ž.L.); (V.R.)
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Di Biase M, Le Marc Y, Bavaro AR, De Bellis P, Lonigro SL, Lavermicocca P, Postollec F, Valerio F. A Predictive Growth Model for Pro-technological and Probiotic Lacticaseibacillus paracasei Strains Fermenting White Cabbage. Front Microbiol 2022; 13:907393. [PMID: 35733952 PMCID: PMC9207389 DOI: 10.3389/fmicb.2022.907393] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2022] [Accepted: 05/06/2022] [Indexed: 12/01/2022] Open
Abstract
Bacterial strains belonging to Lacticaseibacillus paracasei species are generally used as starters in food fermentations and/or as probiotics. In the current study, the growth cardinal parameters of four L. paracasei strains (IMPC2.1, IMPC4.1, P40 and P101), isolated from table olives or human source, were determined. Strains were grown in liquid medium and incubated at several temperatures (10 values from 5.5°C–40°C) and pH (15 values from 3.2 to 9.1) along the growth range. The cardinal temperature model was used to describe temperature effects on the maximum specific growth rate of L. paracasei whereas new equations were developed for the effect of pH. The estimated Tmin values ranged between −0.97°C and 1.95°C and were lower than 0°C for strains IMPC4.1 and P101. Strain P40 was able to grow in the most restricted range of temperature (from 1.95°C to 37.46°C), while strain IMPC4.1 was estimated to survive at extreme conditions showing the lowest pHmin. Maximum specific growth rates of L. paracasei IMPC2.1 in white cabbage (Brassica oleracea var. capitata) were used to calculate the correction factor (Cf) defined as the bias between the bacterial maximum specific growth rate in broth and in the food matrix. A simple bi-linear model was also developed for the effect of temperature on the maximum population density reached in white cabbage. This information was further used to simulate the growth of L. paracasei strains in cabbage and predict the time to reach the targeted probiotic level (7 log10 CFU/g) using in silico simulations. This study demonstrates the potential of the predictive microbiology to predict the growth of beneficial and pro-technological strains in foods in order to optimize the fermentative process.
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Affiliation(s)
- Mariaelena Di Biase
- Institute of Sciences of Food Production, National Research Council of Italy, Bari, Italy
| | - Yvan Le Marc
- ADRIA Food Technology Institute, UMT ACTIA 19.03 ALTER'iX, Creac'h Gwen, Quimper Cedex, France
| | - Anna Rita Bavaro
- Institute of Sciences of Food Production, National Research Council of Italy, Bari, Italy
| | - Palmira De Bellis
- Institute of Sciences of Food Production, National Research Council of Italy, Bari, Italy
| | - Stella Lisa Lonigro
- Institute of Sciences of Food Production, National Research Council of Italy, Bari, Italy
| | - Paola Lavermicocca
- Institute of Sciences of Food Production, National Research Council of Italy, Bari, Italy
| | - Florence Postollec
- ADRIA Food Technology Institute, UMT ACTIA 19.03 ALTER'iX, Creac'h Gwen, Quimper Cedex, France
| | - Francesca Valerio
- Institute of Sciences of Food Production, National Research Council of Italy, Bari, Italy
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Hong S, Sun Y, Sun D, Wang C. Microbiome assembly on Drosophila body surfaces benefits the flies to combat fungal infections. iScience 2022; 25:104408. [PMID: 35663020 PMCID: PMC9157200 DOI: 10.1016/j.isci.2022.104408] [Citation(s) in RCA: 23] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2021] [Revised: 01/28/2022] [Accepted: 05/11/2022] [Indexed: 02/08/2023] Open
Abstract
In contrast to the well-characterized gut microbiomes, the composition and function of the insect body-surface microbiotas are still elusive and highly underexplored. Here we report the dynamic features of the Drosophila melanogaster surface microbiomes. It was found that the microbiomes assembled on fly surfaces could defend insects against fungal parasitic infections. The substantial increase of bacterial loads occurred within 10 days of fly eclosion, especially the expansion of Gilliamella species. The culturable bacteria such as Lactiplantibacillus plantarum could effectively inhibit fungal spore germinations, and the gnotobiotic addition of the isolated bacteria could substantially delay fungal infection of axenic flies. We found that the fly tarsal segments were largely accumulated with bacterial cells, which could accelerate cell dispersal onto different body parts to deter fungal spore germinations. Our findings will facilitate future investigations of the surface microbiotas affecting insect physiologies.
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Affiliation(s)
- Song Hong
- Key Laboratory of Insect Developmental and Evolutionary Biology, CAS Center for Excellence in Molecular Plant Sciences, Shanghai Institute of Plant Physiology and Ecology, Chinese Academy of Sciences, Shanghai 200032, China
- CAS Center for Excellence in Biotic Interactions, University of Chinese Academy of Sciences, Beijing 100049, China
| | - Yanlei Sun
- Key Laboratory of Insect Developmental and Evolutionary Biology, CAS Center for Excellence in Molecular Plant Sciences, Shanghai Institute of Plant Physiology and Ecology, Chinese Academy of Sciences, Shanghai 200032, China
- CAS Center for Excellence in Biotic Interactions, University of Chinese Academy of Sciences, Beijing 100049, China
| | - Dapeng Sun
- Institute of Crop Breeding and Cultivation, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - Chengshu Wang
- Key Laboratory of Insect Developmental and Evolutionary Biology, CAS Center for Excellence in Molecular Plant Sciences, Shanghai Institute of Plant Physiology and Ecology, Chinese Academy of Sciences, Shanghai 200032, China
- CAS Center for Excellence in Biotic Interactions, University of Chinese Academy of Sciences, Beijing 100049, China
- School of Life Science and Technology, ShanghaiTech University, Shanghai 201210, China
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Dutilloy E, Oni FE, Esmaeel Q, Clément C, Barka EA. Plant Beneficial Bacteria as Bioprotectants against Wheat and Barley Diseases. J Fungi (Basel) 2022; 8:jof8060632. [PMID: 35736115 PMCID: PMC9225584 DOI: 10.3390/jof8060632] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2022] [Revised: 06/07/2022] [Accepted: 06/09/2022] [Indexed: 02/07/2023] Open
Abstract
Wheat and barley are the main cereal crops cultivated worldwide and serve as staple food for a third of the world's population. However, due to enormous biotic stresses, the annual production has significantly reduced by 30-70%. Recently, the accelerated use of beneficial bacteria in the control of wheat and barley pathogens has gained prominence. In this review, we synthesized information about beneficial bacteria with demonstrated protection capacity against major barley and wheat pathogens including Fusarium graminearum, Zymoseptoria tritici and Pyrenophora teres. By summarizing the general insights into molecular factors involved in plant-pathogen interactions, we show to an extent, the means by which beneficial bacteria are implicated in plant defense against wheat and barley diseases. On wheat, many Bacillus strains predominantly reduced the disease incidence of F. graminearum and Z. tritici. In contrast, on barley, the efficacy of a few Pseudomonas, Bacillus and Paraburkholderia spp. has been established against P. teres. Although several modes of action were described for these strains, we have highlighted the role of Bacillus and Pseudomonas secondary metabolites in mediating direct antagonism and induced resistance against these pathogens. Furthermore, we advance a need to ascertain the mode of action of beneficial bacteria/molecules to enhance a solution-based crop protection strategy. Moreover, an apparent disjoint exists between numerous experiments that have demonstrated disease-suppressive effects and the translation of these successes to commercial products and applications. Clearly, the field of cereal disease protection leaves a lot to be explored and uncovered.
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40
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Chamberlain M, O'Flaherty S, Cobián N, Barrangou R. Metabolomic Analysis of Lactobacillus acidophilus, L. gasseri, L. crispatus, and Lacticaseibacillus rhamnosus Strains in the Presence of Pomegranate Extract. Front Microbiol 2022; 13:863228. [PMID: 35663851 PMCID: PMC9160967 DOI: 10.3389/fmicb.2022.863228] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2022] [Accepted: 04/06/2022] [Indexed: 11/20/2022] Open
Abstract
Lactobacillus species are prominent inhabitants of the human gastrointestinal tract that contribute to maintaining a balanced microbial environment that positively influences host health. These bacterial populations can be altered through use of probiotic supplements or via dietary changes which in turn affect the host health. Utilizing polyphenolic compounds to selectively stimulate the growth of commensal bacteria can have a positive effect on the host through the production of numerous metabolites that are biologically active. Four Lactobacillus strains were grown in the presence of pomegranate (POM) extract. Two strains, namely, L. acidophilus NCFM and L. rhamnosus GG, are commonly used probiotics, while the other two strains, namely, L. crispatus NCK1351 and L. gasseri NCK1342, exhibit probiotic potential. To compare and contrast the impact of POM on the strains' metabolic capacity, we investigated the growth of the strains with and without the presence of POM and identified their carbohydrate utilization and enzyme activity profiles. To further investigate the differences between strains, an untargeted metabolomic approach was utilized to quantitatively and qualitatively define the metabolite profiles of these strains. Several metabolites were produced significantly and/or exclusively in some of the strains, including mevalonate, glutamine, 5-aminoimidazole-4-carboxamide, phenyllactate, and fumarate. The production of numerous discrete compounds illustrates the unique characteristics of and diversity between strains. Unraveling these differences is essential to understand the probiotic function and help inform strain selection for commercial product formulation.
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Affiliation(s)
- MaryClaire Chamberlain
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC, United States
| | - Sarah O'Flaherty
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC, United States
| | - Natalia Cobián
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC, United States
| | - Rodolphe Barrangou
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC, United States
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41
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Boyaci Gunduz CP, Agirman B, Gaglio R, Franciosi E, Francesca N, Settanni L, Erten H. Evaluation of the variations in chemical and microbiological properties of the sourdoughs produced with selected lactic acid bacteria strains during fermentation. Food Chem X 2022; 14:100357. [PMID: 35693452 PMCID: PMC9178471 DOI: 10.1016/j.fochx.2022.100357] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2021] [Revised: 05/18/2022] [Accepted: 06/01/2022] [Indexed: 11/28/2022] Open
Abstract
Chemical, microbiological and VOCs profile showed the relevance of starter addition. MiSeq Illumina confirmed that Lactobacillus spp. constituted the major LAB group. Fructilactobacillus sanfranciscensis was the most isolated LAB species. Rapid acidifying LAB strains should be preferred for sourdough production. Number of VOCs increased in sourdoughs produced with starter culture.
This research aimed to analyze variations in chemical properties, microbiological characteristics and generated volatile organic compounds (VOCs) profile during sourdough fermentation. Sourdoughs were collected from different cities in Turkey at two different times and lactic acid bacteria (LAB) in the samples were identified with culture-independent and culture-dependent molecular methods. According to culture-dependent methodology, thirteen LAB species were identified. Lactobacillus spp. were identified as the major group according to MiSeq Illumina analysis. Technological potential of commonly isolated LAB species was evaluated. Due to high frequency of isolation, Fructilactobacillus sanfranciscensis and Lactiplantibacillus plantarum strains were better investigated for their technological traits useful in sourdough production. Experimental sourdoughs were produced with mono- and dual-culture of the selected strains and chemical properties and microbiological characteristics, as well as VOCs profile of the sourdoughs, were subjected to multivariate analysis which showed the relevance of added starter, in terms of acidification and VOCs profile.
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42
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Zhang W, Zhao F, Li Y, Lou X, Dai C, Lv W, Qu X, Zheng S, Chen B, Galaev IY, Yun J. Suspension and transformation performance of poly(2-hydroxyethyl methacrylate)-based anion exchange cryogel beads with immobilized Lactobacillus paracasei cells as biocatalysts towards biosynthesis of phenyllactic acid in stirred tank bioreactors. Chem Eng Res Des 2022. [DOI: 10.1016/j.cherd.2021.12.010] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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43
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Arsoy ES, Gül LB, Çon AH. Characterization and Selection of Potential Antifungal Lactic Acid Bacteria Isolated From Turkish Spontaneous Sourdough. Curr Microbiol 2022; 79:148. [PMID: 35397016 DOI: 10.1007/s00284-022-02839-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2021] [Accepted: 03/14/2022] [Indexed: 11/28/2022]
Abstract
The aim of this research was to investigate the antifungal potential of lactic acid bacteria (LAB) isolated from Turkish spontaneous sourdough collected in summer and winter seasons from 25 different small bakeries in Trabzon, Giresun, Ordu, and Samsun. Lactic acid bacteria (933 isolates) were screened for inhibition of three common food spoilage molds (Aspergillus flavus, Aspergillus niger, and Penicillium expansum). Eight LAB isolates identified as Weissella cibaria 908, Lactiplantibacillus plantarum subsp. plantarum 2114, Leuconostoc pseudomesenteroides 2619, L. plantarum subsp. plantarum 2702, Fructilactobacillus sanfranciscensis 2709, Levilactobacillus brevis 2216Y, L. pentosus Y118, and L. plantarum subsp. plantarum Y201 by 16 S rRNA sequencing, which were found to have high antifungal activity against all the test molds. The antifungal activity of cell free supernatants from LAB isolates was not altered after thermal treatment and proteolytic enzyme proteinase K. The cell free supernatants obtained from LAB showed a high antifungal effect against molds with inhibition zone diameter up to 20 mm at pH 3.0, but no inhibitory activity was determined after pH neutralization. Moreover, all cell free suspension samples were able to maintain their efficacy up to a 1:4 dilution. The antifungal activity of supernatants was mostly related to organic acid content, especially lactic acid ranged from 4.33 to 8.41 g/L. The results indicated that eight bacterial isolates obtained from spontaneous Turkish sourdough could constitute biopreservative cultures, which may be used in food industry.
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Affiliation(s)
- Esra Saraç Arsoy
- Ankara Food Control Laboratory Directorate, Republic of Turkey Ministry of Agriculture and Forestry, Ankara, Turkey
| | - Latife Betül Gül
- Department of Food Engineering, Engineering Faculty, Giresun University, Giresun, Turkey.
| | - Ahmet Hilmi Çon
- Department of Food Engineering, Engineering Faculty, Ondokuz Mayis University, Samsun, Turkey
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44
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Antifungal activity of lactic acid bacteria isolated from kunu-zaki, a cereal-based Nigerian fermented beverage. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101648] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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45
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Mareze J, Ramos-Pereira J, Santos J, Beloti V, López-Díaz T. Identification and characterisation of lactobacilli isolated from an artisanal cheese with antifungal and antibacterial activity against cheese spoilage and mycotoxigenic Penicillium spp. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105367] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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46
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Lactic Acid Bacteria from African Fermented Cereal-Based Products: Potential Biological Control Agents for Mycotoxins in Kenya. J Toxicol 2022; 2022:2397767. [PMID: 35242183 PMCID: PMC8888082 DOI: 10.1155/2022/2397767] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2021] [Accepted: 01/29/2022] [Indexed: 12/26/2022] Open
Abstract
Cereals play an important role in global food security. Data from the UN Food and Agriculture Organization projects increased consumption of cereals from 2.6 billion tonnes in 2017 to approximately 2.9 billion tonnes by 2027. However, cereals are prone to contamination by toxigenic fungi, which lead to mycotoxicosis. The current methods for mycotoxin control involve the use of chemical preservatives. However, there are concerns about the use of chemicals in food preservation due to their effects on the health, nutritional quality, and organoleptic properties of food. Therefore, alternative methods are needed that are affordable and simple to use. The fermentation technique is based on the use of microorganisms mainly to impart desirable sensory properties and shelf-life extension. The lactic acid bacteria (LAB) are generally regarded as safe (GRAS) due to their long history of application in food fermentation systems and ability to produce antimicrobial compounds (hydroxyl fatty acids, organic acids, phenyllactic acid, hydrogen peroxide, bacteriocins, and carbon dioxide) with a broad range of antifungal activity. Hence, LAB can inhibit the growth of mycotoxin-producing fungi, thereby preventing the production of mycotoxins. Fermentation is also an efficient technique for improving nutrient bioavailability and other functional properties of cereal-based products. This review seeks to provide evidence of the potential of LAB from African fermented cereal-based products as potential biological agents against mycotoxin-producing fungi.
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Preparation and characterization of semi-hydrophobic cryogels for culture of Lactobacillus strains and bioconversion towards phenyllactic acid bioproduction. Biochem Eng J 2022. [DOI: 10.1016/j.bej.2021.108312] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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48
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Antifungal Preservation of Food by Lactic Acid Bacteria. Foods 2022; 11:foods11030395. [PMID: 35159544 PMCID: PMC8834354 DOI: 10.3390/foods11030395] [Citation(s) in RCA: 23] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2021] [Revised: 01/21/2022] [Accepted: 01/24/2022] [Indexed: 02/08/2023] Open
Abstract
Fungal growth and consequent mycotoxin release in food and feed threatens human health, which might even, in acute cases, lead to death. Control and prevention of foodborne poisoning is a major task of public health that will be faced in the 21st century. Nowadays, consumers increasingly demand healthier and more natural food with minimal use of chemical preservatives, whose negative effects on human health are well known. Biopreservation is among the safest and most reliable methods for inhibiting fungi in food. Lactic acid bacteria (LAB) are of great interest as biological additives in food owing to their Generally Recognized as Safe (GRAS) classification and probiotic properties. LAB produce bioactive compounds such as reuterin, cyclic peptides, fatty acids, etc., with antifungal properties. This review highlights the great potential of LAB as biopreservatives by summarizing various reported antifungal activities/metabolites of LAB against fungal growth into foods. In the end, it provides profound insight into the possibilities and different factors to be considered in the application of LAB in different foods as well as enhancing their efficiency in biodetoxification and biopreservative activities.
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49
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Ghadaksaz A, Nodoushan SM, Sedighian H, Behzadi E, Fooladi AAI. Evaluation of the Role of Probiotics As a New Strategy to Eliminate Microbial Toxins: a Review. Probiotics Antimicrob Proteins 2022; 14:224-237. [PMID: 35031968 DOI: 10.1007/s12602-021-09893-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 12/15/2021] [Indexed: 01/17/2023]
Abstract
Probiotics are living microorganisms that have favorable effects on human and animal health. The most usual types of microorganisms recruited as probiotics are lactic acid bacteria (LAB) and bifidobacteria. To date, numerous utilizations of probiotics have been reported. In this paper, it is suggested that probiotic bacteria can be recruited to remove and degrade different types of toxins such as mycotoxins and algal toxins that damage host tissues and the immune system causing local and systemic infections. These microorganisms can remove toxins by disrupting, changing the permeability of the plasma membrane, producing metabolites, inhibiting the protein translation, hindering the binding to GTP binding proteins to GM1 receptors, or by preventing the interaction between toxins and adhesions. Here, we intend to review the mechanisms that probiotic bacteria use to eliminate and degrade microbial toxins.
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Affiliation(s)
- Abdolamir Ghadaksaz
- Department of Biology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Somayeh Mousavi Nodoushan
- Applied Microbiology Research Center, Systems Biology and Poisonings Institute, Baqiyatallah University of Medical Sciences, Vanak Sq. Molasadra St, Tehran, Iran
| | - Hamid Sedighian
- Applied Microbiology Research Center, Systems Biology and Poisonings Institute, Baqiyatallah University of Medical Sciences, Vanak Sq. Molasadra St, Tehran, Iran
| | - Elham Behzadi
- Department of Microbiology, College of Basic Sciences, Shahr-E-Qods Branch, Islamic Azad University, Tehran, Iran
| | - Abbas Ali Imani Fooladi
- Applied Microbiology Research Center, Systems Biology and Poisonings Institute, Baqiyatallah University of Medical Sciences, Vanak Sq. Molasadra St, Tehran, Iran.
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50
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Zhao S, Hao X, Yang F, Wang Y, Fan X, Wang Y. Antifungal Activity of Lactobacillus plantarum ZZUA493 and Its Application to Extend the Shelf Life of Chinese Steamed Buns. Foods 2022; 11:foods11020195. [PMID: 35053928 PMCID: PMC8775031 DOI: 10.3390/foods11020195] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2021] [Revised: 01/06/2022] [Accepted: 01/08/2022] [Indexed: 02/08/2023] Open
Abstract
Lactic acid bacteria (LAB) can produce many kinds of antifungal substances, which have been widely proven to have antifungal activity. In this study, 359 strains of LAB were screened for antifungal activity against Aspergillus niger (A. niger) using the 96-well microtiter plate method, and three showed strong activity. Of these, ZZUA493 showed a broad-spectrum antifungal ability against A. niger, Aspergillus oryzae, Trichoderma longibrachiatum, Aspergillus flavus and Fusarium graminearum. ZZUA493 was identified as Lactobacillus plantarum. Protease treatment, the removal of hydrogen peroxide with catalase and heat treatment had no effect on the antifungal activity of the cell-free supernatant (CFS) of ZZUA493; organic acids produced by ZZUA493 appeared to have an important role in fungal growth inhibition. The contents of lactic acid, acetic acid and phenyllactic acid in the CFS tended to be stable at 48 h, and amounted to 28.5, 15.5 and 0.075 mg/mL, respectively. In addition, adding ZZUA493, as an ingredient during their preparation, prolonged the shelf life of Chinese steamed buns. Overall, ZZUA493 appears to have good potential as a fungal inhibitor for food preservation.
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Affiliation(s)
- Shanshan Zhao
- Henan Key Laboratory of Ion Beam Bio-Engineering, College of Physics, Zhengzhou University, Zhengzhou 450000, China; (S.Z.); (X.H.); (F.Y.); (Y.W.); (X.F.)
- Henan Key Laboratory of Ion Beam Bio-Engineering, School of Agricultural Science, Zhengzhou University, Zhengzhou 450000, China
| | - Xiangmei Hao
- Henan Key Laboratory of Ion Beam Bio-Engineering, College of Physics, Zhengzhou University, Zhengzhou 450000, China; (S.Z.); (X.H.); (F.Y.); (Y.W.); (X.F.)
- Henan Key Laboratory of Ion Beam Bio-Engineering, School of Agricultural Science, Zhengzhou University, Zhengzhou 450000, China
| | - Fengyuan Yang
- Henan Key Laboratory of Ion Beam Bio-Engineering, College of Physics, Zhengzhou University, Zhengzhou 450000, China; (S.Z.); (X.H.); (F.Y.); (Y.W.); (X.F.)
- Henan Key Laboratory of Ion Beam Bio-Engineering, School of Agricultural Science, Zhengzhou University, Zhengzhou 450000, China
| | - Yuan Wang
- Henan Key Laboratory of Ion Beam Bio-Engineering, College of Physics, Zhengzhou University, Zhengzhou 450000, China; (S.Z.); (X.H.); (F.Y.); (Y.W.); (X.F.)
- Henan Key Laboratory of Ion Beam Bio-Engineering, School of Agricultural Science, Zhengzhou University, Zhengzhou 450000, China
| | - Xiaomiao Fan
- Henan Key Laboratory of Ion Beam Bio-Engineering, College of Physics, Zhengzhou University, Zhengzhou 450000, China; (S.Z.); (X.H.); (F.Y.); (Y.W.); (X.F.)
- Henan Key Laboratory of Ion Beam Bio-Engineering, School of Agricultural Science, Zhengzhou University, Zhengzhou 450000, China
| | - Yanping Wang
- Henan Key Laboratory of Ion Beam Bio-Engineering, College of Physics, Zhengzhou University, Zhengzhou 450000, China; (S.Z.); (X.H.); (F.Y.); (Y.W.); (X.F.)
- Henan Key Laboratory of Ion Beam Bio-Engineering, School of Agricultural Science, Zhengzhou University, Zhengzhou 450000, China
- Correspondence: ; Tel.: +86-0371-67761726
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