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Petrová M, Hurníková Z, Lauková A, Dvorožňáková E. Antiparasitic Activity of Enterocin M and Durancin-like from Beneficial Enterococci in Mice Experimentally Infected with Trichinella spiralis. Microorganisms 2024; 12:923. [PMID: 38792753 PMCID: PMC11123709 DOI: 10.3390/microorganisms12050923] [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: 03/28/2024] [Revised: 04/26/2024] [Accepted: 04/29/2024] [Indexed: 05/26/2024] Open
Abstract
Beneficial/probiotic strains protect the host from pathogens by competitive displacement and production of antibacterial substances, i.e., bacteriocins. The antiparasitic potential of bacteriocins/enterocins and their producing strains in experimental murine trichinellosis were tested as a new therapeutic strategy. Enterocin M and Durancin-like and their producers Enterococcus faecium CCM8558 and Enterococcus durans ED26E/7 were administered daily to mice that were challenged with Trichinella spiralis. Our study confirmed the antiparasitic effect of enterocins/enterococci, which reduced the number of adults in the intestine (Enterocin M-43.8%, E. faecium CCM8558-54.5%, Durancin-like-16.4%, E. durans ED26E/7-35.7%), suppressed the Trichinella reproductive capacity ex vivo (Enterocin M-61%, E. faecium CCM8558-74%, Durancin-like-38%, E. durans ED26E/7-66%), and reduced the number of muscle larvae (Enterocin M-39.6%, E. faecium CCM8558-55.7%, Durancin-like-15%, E. durans ED26E/7-36.3%). The direct effect of enterocins on Trichinella fecundity was documented by an in vitro test in which Durancin-like showed a comparable reducing effect to Enterocin M (40-60%) in contrast to the ex vivo test. The reducing activity of T.spiralis infection induced by Enterocin M was comparable to its strain E. faecium CCM8558; Durancin-like showed lower antiparasitic activity than its producer E. durans ED26E/7.
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Affiliation(s)
- Miroslava Petrová
- Institute of Parasitology, Slovak Academy of Sciences, 040 01 Kosice, Slovakia; (M.P.); (Z.H.)
| | - Zuzana Hurníková
- Institute of Parasitology, Slovak Academy of Sciences, 040 01 Kosice, Slovakia; (M.P.); (Z.H.)
| | - Andrea Lauková
- Institute of Animal Physiology, Centre of Biosciences, Slovak Academy of Sciences, 040 01 Kosice, Slovakia;
| | - Emília Dvorožňáková
- Institute of Parasitology, Slovak Academy of Sciences, 040 01 Kosice, Slovakia; (M.P.); (Z.H.)
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Kho K, Kadar AD, Bani MD, Pramanda IT, Martin L, Chrisdianto M, Pratama F, Devanthi PVP. The Potential of Pediococcus acidilactici Cell-Free Supernatant as a Preservative in Food Packaging Materials. Foods 2024; 13:644. [PMID: 38472756 DOI: 10.3390/foods13050644] [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: 12/26/2023] [Revised: 01/24/2024] [Accepted: 01/26/2024] [Indexed: 03/14/2024] Open
Abstract
This study delves into the production and antimicrobial characteristics of cell-free supernatants from Pediococcus acidilactici (CFSs-Pa). Antimicrobial activity was initially observed in CFS-Pa harvested after 12 h of incubation and increased up to the late stationary phase at 48 h. The increase in antimicrobial activity did not align with total protein content, pointing to other factors linked to the accumulation of organic acids, particularly lactic acid. The SDS-PAGE analysis also indicated that the expected proteinaceous compound (pediocin) was not observed in CFS-Pa. Further investigations suggested that the antimicrobial properties of CFS-Pa were exclusively due to organic acids. The MIC values confirmed potent antimicrobial activity, particularly at a 10% dilution of CFS-Pa in MRS broth. The time-kill assays demonstrated bactericidal activity against EHEC, Listeria monocytogenes, and Staphylococcus aureus by 12 h, 18 h, and 24 h using a 10% dilution of CFS-Pa. Additionally, CFS-Pa exhibited dose-dependent antioxidant activity, requiring a 70% (v/v) concentration to inhibit DPPH scavenging activity by 50%. All the experimental results suggested potential applications of CFS-Pa in food preservation. An attempt to incorporate CFS-Pa into bacterial cellulose (BC) for edible food packaging demonstrated promising antimicrobial results, particularly against L. monocytogenes and S. aureus, with room for optimization.
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Affiliation(s)
- Katherine Kho
- Department of Biotechnology, Faculty of Life Sciences, Indonesia International Institute for Life Sciences, Pulomas Barat Kavling 88, Jakarta 13210, Indonesia
| | - Adinda Darwanti Kadar
- Department of Biotechnology, Faculty of Life Sciences, Indonesia International Institute for Life Sciences, Pulomas Barat Kavling 88, Jakarta 13210, Indonesia
| | - Mario Donald Bani
- Department of Biotechnology, Faculty of Life Sciences, Indonesia International Institute for Life Sciences, Pulomas Barat Kavling 88, Jakarta 13210, Indonesia
| | - Ihsan Tria Pramanda
- Department of Biotechnology, Faculty of Life Sciences, Indonesia International Institute for Life Sciences, Pulomas Barat Kavling 88, Jakarta 13210, Indonesia
| | - Leon Martin
- Department of Biotechnology, Faculty of Life Sciences, Indonesia International Institute for Life Sciences, Pulomas Barat Kavling 88, Jakarta 13210, Indonesia
| | - Matthew Chrisdianto
- Department of Biotechnology, Faculty of Life Sciences, Indonesia International Institute for Life Sciences, Pulomas Barat Kavling 88, Jakarta 13210, Indonesia
| | - Ferren Pratama
- Department of Biotechnology, Faculty of Life Sciences, Indonesia International Institute for Life Sciences, Pulomas Barat Kavling 88, Jakarta 13210, Indonesia
| | - Putu Virgina Partha Devanthi
- Department of Biotechnology, Faculty of Life Sciences, Indonesia International Institute for Life Sciences, Pulomas Barat Kavling 88, Jakarta 13210, Indonesia
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Panja K, Areerat S, Chundang P, Palaseweenun P, Akrimajirachoote N, Sitdhipol J, Thaveethaptaikul P, Chonpathompikunlert P, Niwasabutra K, Phapugrangkul P, Kovitvadhi A. Influence of dietary supplementation with new Lactobacillus strains on hematology, serum biochemistry, nutritional status, digestibility, enzyme activities, and immunity in dogs. Vet World 2023; 16:834-843. [PMID: 37235154 PMCID: PMC10206979 DOI: 10.14202/vetworld.2023.834-843] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2022] [Accepted: 03/06/2023] [Indexed: 05/28/2023] Open
Abstract
Background and Aim The use of antibiotics is associated with many side effects, with the development of bacterial resistance being particularly important. It has been found that dogs and their owners host similar resistant bacteria. This contributes to increased concurrent bacterial resistance and a possible trend of increased bacterial resistance in humans. Thus, using probiotics in dogs is an alternative option for preventing and reducing the transmission of bacterial resistance from dogs to humans. Probiotics are characterized by their potential to endure low pH levels and high concentrations of bile acids in the gastrointestinal tract. Lactobacilli are more acid-tolerant and resistant to bile acid, so they are ideal probiotics to be added to the canine diet. According to the previous studies, the benefits of Lactobacillus are a stable nutritional status and greater digestibility, along with improved fecal scores and reduced ammonia in dogs. However, no studies have been conducted with Lactobacillus plantarum CM20-8 (TISTR 2676), Lactobacillus acidophilus Im10 (TISTR 2734), Lactobacillus rhamnosus L12-2 (TISTR 2716), Lactobacillus paracasei KT-5 (TISTR 2688), and Lactobacillus fermentum CM14-8 (TISTR 2720), or their use in combination. Hence, the aim of this study was to examine the possible effects of the aforementioned Lactobacillus on hematological indices, nutritional status, digestibility, enzyme activities, and immunity in dogs. From the results, a new and safe strain of Lactobacillus may emerge for use as a probiotic in the future. Materials and Methods In this study, 35 dogs were allocated equally into seven groups: Group 1 received a basal diet (control), while Groups 2-7 received the same diet further supplemented with L. plantarum CM20-8 (TISTR 2676), L. acidophilus Im10 (TISTR 2734), L. rhamnosus L12-2 (TISTR 2716), L. paracasei KT-5 (TISTR 2688), L. fermentum CM14-8 (TISTR 2720), or a mixture of probiotics (L. plantarum, L. acidophilus, L. rhamnosus, L. paracasei, and L. fermentum), respectively. All probiotics were administered at a dose of 109 colony-forming unit/dog for 28 days. Nutritional status, hematology, serum biochemistry, digestibility, enzyme activities, and immunity parameters were assessed. Results There were no differences among the groups in body weight, feed intake, body condition score, fecal score, and fecal dry matter on the different sampling days. The hematology and serum biochemical analyses showed a difference only in creatinine activity (p < 0.001), with higher values in group L. fermentum CM14-8 (TISTR 2720) and lower values in group L. paracasei KT-5 (TISTR 2688) than in controls. However, all measurements were within the normal laboratory reference ranges. Fecal characteristics (fecal ammonia and fecal pH), fecal digestive enzyme activities, serum immunoglobulin (IgG), and fecal IgA did not differ significantly among the groups (p > 0.05). Conclusion Lactobacillus plantarum CM20-8 (TISTR 2676), L. acidophilus Im10 (TISTR 2734), L. rhamnosus L12-2 (TISTR 2716), L. paracasei KT-5 (TISTR 2688), and L. fermentum CM14-8 (TISTR 2720), along with their mixture are safe and non-pathogenic additives for use as new probiotic strains of Lactobacillus in dogs. Although the new Lactobacillus strains had no effect on hematology, serum biochemistry, nutritional status, digestive enzyme activities, immunity, body weight, feed intake, or body condition scores in dogs, further studies should investigate the intestinal microbiota and the development of clinical treatments.
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Affiliation(s)
- Kamonporn Panja
- Graduate Student in Animal Health and Biomedical Science Program, Faculty of Veterinary Medicine, Kasetsart University, Bangkok 10900, Thailand
- Faculty of Veterinary Medicine, Rajamangala University of Technology Tawan-ok, Bangpra, Chonburi 20110, Thailand
| | - Sathita Areerat
- Graduate Student in Animal Health and Biomedical Science Program, Faculty of Veterinary Medicine, Kasetsart University, Bangkok 10900, Thailand
| | - Pipatpong Chundang
- Department of Physiology, Faculty of Veterinary Medicine, Kasetsart University, Bangkok 10900, Thailand
| | - Pornsucha Palaseweenun
- Department of Physiology, Faculty of Veterinary Medicine, Kasetsart University, Bangkok 10900, Thailand
| | | | - Jaruwan Sitdhipol
- Biodiversity Research Center, Thailand Institute of Scientific and Technological Research, Pathumthani 12120, Thailand
| | - Punnathorn Thaveethaptaikul
- Biodiversity Research Center, Thailand Institute of Scientific and Technological Research, Pathumthani 12120, Thailand
| | - Pennapa Chonpathompikunlert
- Biodiversity Research Center, Thailand Institute of Scientific and Technological Research, Pathumthani 12120, Thailand
- Expert Center of Innovative Health Food, Thailand Institute of Scientific and Technological Research, Pathumthani 12120, Thailand
| | - Kanidta Niwasabutra
- Biodiversity Research Center, Thailand Institute of Scientific and Technological Research, Pathumthani 12120, Thailand
| | - Pongsathon Phapugrangkul
- Biodiversity Research Center, Thailand Institute of Scientific and Technological Research, Pathumthani 12120, Thailand
| | - Attawit Kovitvadhi
- Department of Physiology, Faculty of Veterinary Medicine, Kasetsart University, Bangkok 10900, Thailand
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Probiotic properties and safety aspect of three antifungal lactic acid bacteria strains isolated from wheat and camel milk. Biologia (Bratisl) 2023. [DOI: 10.1007/s11756-023-01319-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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Naamala J, Msimbira LA, Subramanian S, Smith DL. Lactobacillus helveticus EL2006H cell-free supernatant enhances growth variables in Zea mays (maize), Glycine max L. Merill (soybean) and Solanum tuberosum (potato) exposed to NaCl stress. Front Microbiol 2023; 13:1075633. [PMID: 36704564 PMCID: PMC9871818 DOI: 10.3389/fmicb.2022.1075633] [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: 10/20/2022] [Accepted: 12/12/2022] [Indexed: 01/11/2023] Open
Abstract
Plant growth promoting microorganisms and their derived compounds, such as cell-free supernatant (CFS), enhance plant growth under stressed and non stressed conditions. Such technology is sustainable and environmentally friendly, which is desirable amidst the climate change threat. The current study evaluated the effect of CFS obtained from Lactobacillus helveticus EL2006H on its ability to enhance mean percentage germination and mean radicle length of corn and soybean, as well as growth parameters of potato, using treatment formulations that consisted of 0.2 and 1.0% [v/v] L. helveticus EL2006H CFS concentrations and 100 mM NaCl and 150 mM NaCl levels. Results show that treatment with 100 mM NaCl lowered percentage germination of corn by 52.63%, at 72 h, and soybean by 50%, at 48 h. Treatment with 100 NaCl +0.2% EL2006H enhanced percentage germination of soybean by 44.37%, at 48 h, in comparison to that of the 100 mM NaCl control. One hundred mM NaCl lowered radicle length of corn and soybean by 38.58 and 36.43%, respectively. Treatment with 100 Mm NaCl +1.0% EL2006H significantly increased radicle length of corn by 23.04%. Treatment with 100 mM NaCl +0.2% EL2006H significantly increased photosynthetic rate, leaf greenness and fresh weight of potato. Increasing NaCl concentration to 150 NaCl lowered the effectiveness of the 0.2% EL2006H CFS on the same growth variables of potato. In general, the lower CFS concentration of 0.2% was more efficient at enhancing germination in soybean while the higher concentration of 1.0% was more efficient at enhancing radicle length of corn. There was an observed variation in the effectiveness of L. helveticus EL2006H CFS across the different CFS concentrations, NaCl levels and crop species studied. In conclusion, based on findings of this study, CFS obtained from L. helveticus can be used as a bio stimulant to enhance growth of corn, soybean and potato. However, further studies need to be conducted, for validation, especially under field conditions, for commercial application.
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Hassan AA, Sakr SS, Ali AA, Mohamed Ahmed IA, Elkashef H. Isolation, identification, and biochemical characterization of five Lacticaseibacillus strains from Oggtt: A traditional fermented and dried buttermilk. Food Sci Nutr 2022; 11:1040-1050. [PMID: 36789076 PMCID: PMC9922129 DOI: 10.1002/fsn3.3140] [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: 03/06/2022] [Revised: 06/26/2022] [Accepted: 11/01/2022] [Indexed: 11/13/2022] Open
Abstract
This study investigates the isolation and characterization of the main lactic acid bacteria responsible for fermentation of Oggtt, a dried fermented buttermilk. Five isolates with Gram-positive staining and negative catalase and oxidase activity were identified using phenotypic and genotypic methods, and their antagonistic, exopolysaccharides and organic acid production, proteolytic activity, and antioxidant capacity were assessed. The isolates are classified as Lacticaseibacillus paracasei Ogt_1, Lacticaseibacillus casei Ogt_2, Lacticaseibacillus paracasei Ogt_3, Lacticaseibacillus paracasei Ogt_4, and Lacticaseibacillus paracasei Ogt_5. All strains possessed high antagonistic activity against Proteus vulgaris, Staphylococcus aureus, and Escherichia coli. All strains produced high levels of lactic acid (11177.3-15404.9 μg/ml), tartaric acid (2197.8-4058.5 μg/ml), and exopolysaccharides(20.86-239.9 mg/L) and possessed high proteolytic and antioxidant activity at variable manners. Overall, this study indicates the isolation of important Lacticaseibacillus strains from Oggtt, which could be used as starter cultures for developing functional foods.
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Affiliation(s)
| | - Sally S. Sakr
- Dairy Science Department, Faculty of AgricultureCairo UniversityGizaEgypt,Department of Food Science and Human NutritionCollege of Agriculture and Veterinary Medicine, Qassim UniversityBuraydahSaudi Arabia
| | - Asmahan A. Ali
- Department of Food Science and Human NutritionCollege of Agriculture and Veterinary Medicine, Qassim UniversityBuraydahSaudi Arabia,Department of Biotechnology and Food SafetyNational Food Research CentreKhartoumSudan
| | - Isam A. Mohamed Ahmed
- Department of Food Science and NutritionCollege of Food and Agricultural Sciences, King Saud UniversityRiyadhSaudi Arabia
| | - Hany Elkashef
- Dairy Science Department, Faculty of AgricultureCairo UniversityGizaEgypt
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Fathy HM, Abd El-Maksoud AA, Cheng W, Elshaghabee FMF. Value-Added Utilization of Citrus Peels in Improving Functional Properties and Probiotic Viability of Acidophilus-bifidus-thermophilus (ABT)-Type Synbiotic Yoghurt during Cold Storage. Foods 2022; 11:foods11172677. [PMID: 36076870 PMCID: PMC9455927 DOI: 10.3390/foods11172677] [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: 07/12/2022] [Revised: 08/22/2022] [Accepted: 08/29/2022] [Indexed: 11/16/2022] Open
Abstract
Citrus peel, a fruit-processing waste, is a substantial source of naturally occurring health-promoting compounds, including polyphenols, and has great potential as a dietary supplement for enhancing the functional properties of food. The present work aimed to investigate the effects of sour orange (SO), sweet orange (SWO), and lemon (LO) peels on the typical physiochemical, antioxidant, antibacterial, and probiotic properties of synbiotic yoghurt fermented by acidophilus-bifidus-thermophilus (ABT)-type cultures during cold storage (0−28 days). High-performance liquid chromatography-diode array detection (HPLC-DAD) analysis showed that the total phenolic content in the SO peel were more than 2-fold higher than that in the SWO and LO peel. The predominant phenolic compounds were myricetin (2.10 mg/g dry weight) and o-coumaric acid (1.13 mg/g) in SO peel, benzoic acid (0.81 mg/g) and naringin (0.72 mg/g) in SWO peel, and benzoic acid (0.76 mg/g) and quercetin (0.36 mg/g) in LO peel. Only 0.5% (w/w) of citrus peel addition did not reduce the overall acceptance of ABT synbiotic yoghurt but led to increased acidity and decreased moisture during cold storage (14 and 28 days). Additionally, compared to control samples without citrus peel addition, supplementation with citrus peels improved the antioxidant property of the ABT synbiotic yoghurt. ABT milks with SO and SWO peel addition had significantly stronger DPPH radical scavenging activities than that with LO peel addition (p < 0.05). Antibacterial analysis of ABT synbiotic yoghurt with citrus peel addition showed that the diameters of inhibition zones against S. aureus, B. subtilis, and E. coli increased by 0.6−1.9 mm relative to the control groups, suggesting the enhancement of antibacterial activities by citrus peels. The viabilities of probiotic starter cultures (L. acidophilus, S. thermophilus, and Bifidobacterial sp.) were also enhanced by the incorporation of citrus peels in synbiotic yoghurt during cold storage. Hence, our results suggest that citrus peels, especially SO and SWO peels, could be recommended as a promising multifunctional additive for the development of probiotic and synbiotic yoghurt with enhanced antioxidant and antibacterial properties, as well as probiotic viability.
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Affiliation(s)
- Hayam M. Fathy
- Microbiology Department, Faculty of Agriculture, Cairo University, Giza 12613, Egypt
| | | | - Weiwei Cheng
- Institute for Innovative Development of Food Industry, Institute for Advanced Study, Shenzhen University, 3688 Nanhai Road, Nanshan District, Shenzhen 518060, China
- Correspondence: ; Tel./Fax: +86-755-2653-9262
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Yousefi M, Khorshidian N, Hosseini H. In Vitro PAH-Binding Ability of Lactobacillus brevis TD4. Polycycl Aromat Compd 2022. [DOI: 10.1080/10406638.2021.1889624] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Mojtaba Yousefi
- Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan, Iran
| | - Nasim Khorshidian
- Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan, Iran
| | - Hedayat Hosseini
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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Liu Y, Zhang F. Comparison of whole goat milk and its major fractions regarding the modulation of gut microbiota. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3618-3627. [PMID: 34873691 DOI: 10.1002/jsfa.11708] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/24/2021] [Revised: 10/13/2021] [Accepted: 12/06/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Goat milk can be important for human nutrition because of its nutritional value, which may be attributed to its richness in protein, lactose, fat, and other bioactive components. This study compared the diversity and composition of gut microbiota in response to whole goat milk and its major fractions (milk fat, casein, milk whey, whey protein, and whey supernatant). Goat milk, its major fractions, and sterile distilled water (for the control group) were administered to mice intragastrically, and gut microbiota were compared in these groups using metagenomic analysis. RESULTS We observed distinct patterns of gut microbiota from different diet groups. The sample distance heatmap showed that, compared with other goat milk fractions, gut microbiota in the casein group was more similar to that in the whole goat-milk group. The relative abundance of the genus Lactobacillus increased significantly after whole goat-milk treatment; the milk whey fraction increased the abundance of Blautia; milk fat and milk whey related fractions treatment promoted the population of Bacteroides. The network analysis showed that genera Lactobacillus and Lactococcus were negatively associated with Helicobacter and Acinetobacter, respectively. CONCLUSION Fractions of goat milk could contain different gut microbiota from whole goat milk. Consumption of certain goat milk fractions could increase the ingestion of beneficial bacteria and inhibit the growth of some pathogenic bacteria. Our results could provide the basis for the research into and development of goat-milk based functional foods. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Yufang Liu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
| | - Fuxin Zhang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
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Gadhoumi H, Hayouni ELA, Martinez-Rojas E, Yeddes W, Tounsi MS. Biochemical composition, antimicrobial and antifungal activities assessment of the fermented medicinal plants extract using lactic acid bacteria. Arch Microbiol 2022; 204:374. [PMID: 35674987 DOI: 10.1007/s00203-022-02985-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2021] [Revised: 05/11/2022] [Accepted: 05/12/2022] [Indexed: 11/25/2022]
Abstract
To prevent foodborne diseases and extend shelf life, antimicrobial agents may be used in food to inhibit the growth of undesired microorganisms. The present study was aimed to determine the antimicrobial and antifungal activities of the fermented medicinal plants extract using Lactobacillus acidophilus ATCC 4356. The fermentation kinetic parameters, biochemical composition and the volatile compounds of the fermented plant extract were assessed. The results showed that, the fermented plants extract exhibited high content in polyphenols, flavonoids, and tannins (152.7 mg AGE/L; 93.6 mg RE/L; and 62.1 mg CE/L, respectively) comparing to non-fermented the extract. The GC-MS headspace analyses showed the presence of 24 interesting volatile compounds. The richness of the fermented plants extracts in polyphenols and bioactive compound, such as Eucalyptol, Camphene, α-Phellandrene, α-Terpinene, improves their biological activity. In addition, the fermented plants extract exhibited a high antimicrobial potential against pathogenic bacteria and fungi determined by different methods. The maximum inhibition showed in the fermented plants extract against Escherichia coli 25922/3, Pseudomonas aeruginosa 27853 ATCC, Staphylococcus aureus 29213 ATCC, Enterococcus aerogenes 13048 ATCC, Phytophthora infestans P3 4/91 R + , P. infestans P4 20/01 R, P. infestans (GL-1). The obtained results support the hypothesis of using lactic fermentation as a functional ingredient to improve food preservation. The bioprocesses of fermentation technology enhance antimicrobial and antifungal activities which could be used in different industrial applications.
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Affiliation(s)
- Hamza Gadhoumi
- Faculty of Sciences of Tunis, University of Tunis El Manar, El Manar, 2092, Tunis, Tunisia.
- Laboratory of Aromatic and Medicinal Plants, Center of Biotechnology of Borj-Cédria, BP-901, 2050, Hammam-Lif, Tunisia.
| | - E L Akrem Hayouni
- Laboratory of Aromatic and Medicinal Plants, Center of Biotechnology of Borj-Cédria, BP-901, 2050, Hammam-Lif, Tunisia
| | - Enriqueta Martinez-Rojas
- Department of Agriculture and Food Sciences, Neubrandenburg University of Applied Sciences, Neubrandenburg, Germany
| | - Walid Yeddes
- Laboratory of Aromatic and Medicinal Plants, Center of Biotechnology of Borj-Cédria, BP-901, 2050, Hammam-Lif, Tunisia
| | - Moufida Saidani Tounsi
- Laboratory of Aromatic and Medicinal Plants, Center of Biotechnology of Borj-Cédria, BP-901, 2050, Hammam-Lif, Tunisia
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Xiang L, Ying Z, Xue M, Xiaoxian P, Xiaorong L, Chunyang L, Yu W, Mingcheng L, Binxian L. A novel Lactobacillus bulgaricus isolate can maintain the intestinal health, improve the growth performance and reduce the colonization of E. coli O157:H7 in broilers. Br Poult Sci 2022; 63:621-632. [PMID: 35383527 DOI: 10.1080/00071668.2022.2062220] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022]
Abstract
1. This study aimed at the effects of a novel Lactobacillus bulgaricus (L. bulgaricus) strain and Enterohemorrhagic Escherichia coli (E. coli) O157: H7 on intestinal flora and growth performance of broilers, and the protective effect of L. bulgaricus on broilers in challenged experiment by E. coli O157: H7.2. In vitro bacteriostatic test showed that the cell-free supernatant (CFS) of L. bulgaricus isolate had obvious inhibitory effect on E. coli O157: H7.3. Eighty 1-day-old male broilers were randomly assigned into 4 treatment groups with 4 replicate per treatment. All group received basic diet in addition to the specific treatments: NC group, gavage with normal saline; In LBP group, gavage with L. bulgaricus isolate (1×109 CFU/mL) during the whole process, and challenged with E. coli O157: H7 (3×109 CFU/mL); EC group, gavage with E. coli O157: H7 (3×109 CFU/mL); LB Group, gavage with L. bulgaricus isolate. At the age of 21 days, broilers were weighed and feed conversion ratio (FCR) was calculated. Cecum and cecal contents, ileum and feces samples were taken after slaughter.4. The challenge of E. coli O157: H7 resulted in an increase in TLR-4, NF-κB and IL-8 mRNA in cecal tissue, a decrease in Villus: crypt ratio in ileum, a decrease in overall diversity of intestinal microflora and a poor FCR.5. The L. bulgaricus isolate decreased the mRNA expression of TLR-4, NF-κB and IL-8 induced by E. coli O157: H7, reduced the content of E. coli O157: H7 in the cecum of broilers, increased the Villus: crypt ratio, increased the abundance of beneficial bacteria and overall diversity of intestinal microflora, made good FCR.6. The L. bulgaricus isolate can maintain the intestinal health, improve the growth performance of broilers and reduce the colonization of E. coli O157:H7 in the cecum.
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Affiliation(s)
- Li Xiang
- School of Laboratory Medicine, Beihua University, Jilin, Jilin 132013, China
| | - Zhang Ying
- School of Laboratory Medicine, Beihua University, Jilin, Jilin 132013, China
| | - Meng Xue
- School of Laboratory Medicine, Beihua University, Jilin, Jilin 132013, China
| | - Pei Xiaoxian
- School of Laboratory Medicine, Beihua University, Jilin, Jilin 132013, China
| | - Liu Xiaorong
- School of Laboratory Medicine, Beihua University, Jilin, Jilin 132013, China
| | - Lan Chunyang
- School of Laboratory Medicine, Beihua University, Jilin, Jilin 132013, China
| | - Wang Yu
- School of Laboratory Medicine, Beihua University, Jilin, Jilin 132013, China
| | - Li Mingcheng
- School of Laboratory Medicine, Beihua University, Jilin, Jilin 132013, China
| | - Li Binxian
- Dept. of Clinical Microbiology, Associated Hospital, Beihua University, Jilin, Jilin 132013, China
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Polyols Induce the Production of Antifungal Compounds by Lactobacillus plantarum. Curr Microbiol 2022; 79:99. [PMID: 35150334 DOI: 10.1007/s00284-022-02761-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2021] [Accepted: 01/05/2022] [Indexed: 11/03/2022]
Abstract
Mycotoxins may be present in nuts, coffee, cereals, and grapes, among other products. Increasing concerns about human health and environmental protection have driven the application of biological control techniques that can inhibit fungal contaminants. In this study, the growth inhibition of the ochratoxigenic fungus Aspergillus carbonarius Ac 162 was evaluated using 5 lactic acid bacteria (LAB). The LAB studied were Lactobacillus plantarum MZ801739 (J), Lactobacillus plantarum MZ809351 (31) and Lactobacillus plantarum MZ809350 (34), isolated in the Ivory Coast, and Lactobacillus plantarum MN982928 (3) and Leuconostoc citreum MZ801735 (23), isolated in Mexico. J, 31, 34, 3 and 23 are the internal strain codes from our laboratory. LAB were cultivated in De Man, Rogosa and Sharpe (MRS) broth, and different polyols (glycerol, mannitol, sorbitol, and xylitol) were added to the culture broth to stimulate the production of antifungal compounds. The fungal inhibition studies were performed using the poisoned food technique. The highest inhibition of A. carbonarius growth was obtained by cultivating L. plantarum MZ809351 in the presence of xylitol and glycerol. Under these conditions, 1 L of the L. plantarum MZ809351 cultures were used to identify antifungal compounds. The compounds were concentrated by solid-phase extraction and then characterized by GC-MS. In addition to 9-octadecenoic acid, 3 diketopiperazines or cyclic dipeptides were identified, including cyclo (Leu-Leu), cyclo (Pro-Gly) and cyclo (Val-Phe), which were compounds related to microbial antifungal activities. Xylitol and glycerol induced the production of these antifungal compounds against A. carbonarius Ac 162. On the other hand, adding xylitol and glycerol to the MRS broth reduced the Ochratoxin A (OTA) content to 56.8 and 54.7%, respectively. This study shows the potential for using L. plantarum MZ809351 as a biocontrol agent to prevent the growth of A. carbonarius and reduce the production of OTA in foods.
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Arunkumar M, Mahalakshmi M, Ashokkumar V, Aravind MK, Gunaseelan S, Mohankumar V, Ashokkumar B, Varalakshmi P. Evaluation of seaweed sulfated polysaccharides as natural antagonists targeting Salmonella typhi OmpF: molecular docking and pharmacokinetic profiling. BENI-SUEF UNIVERSITY JOURNAL OF BASIC AND APPLIED SCIENCES 2022. [DOI: 10.1186/s43088-021-00192-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
Abstract
Abstract
Background
Salmonella belongs to the Enterobacteriaceae family, a gram-negative, non-spore-forming, rod-shaped, motile, and pathogenic bacteria that transmit through unhygienic conditions. It is estimated that 21 million new infections arise every year, resulting in approximately 200,000 deaths. It is more prevalent among children, the old aged, and immunocompromised individuals. The frequent usage of classical antimicrobials has begun the increasing emergence of various drug-resistant pathogenic bacterial strains. Hence, this study was intended to evaluate the bioactive seaweed sulfated polysaccharides (SSPs) against the ompF (outer membrane porin F) protein target of Salmonella typhi. SSP is the sulfated compound with a wide range of biological activities, such as anti-microbial, anti-allergy, anti-cancer, anti-coagulant, anti-inflammation, anti-oxidant, and anti-viral.
Results
In this study, eleven compounds were targeted against S. typhi OmpF by the molecular docking approach and were compared with two commercially available typhoid medications. The SSP showed good binding affinity compared to commercial drugs, particularly carrageenan/MIV-150, carrageenan lambda, fucoidan, and 3-phenyllactate, ranked as top antagonists against OmpF. Further, pharmacokinetics and toxicology (ADMET) studies corroborated that SSP possessed drug-likeness and highly progressed in all parameters.
Conclusions
AutoDockTools and Schrodinger's QikProp module results suggest that SSP could be a promising drug for extensively drug-resistant (XDR) S. typhi. To the best of our knowledge, this is the first report on in silico analysis of SSP against S. typhi OmpF, thus implying the capabilities of SSPs especially compounds like carrageenans, as a potential anti-microbial agent against Salmonella typhi infections. Eventually, advanced studies could corroborate SSPs to the next level of application in the crisis of XDR microbial diseases.
Graphical Abstract
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Maitreya A, Pal S, Qureshi A, Reyed RM, Purohit HJ. Nitric oxide-secreting probiotics as sustainable bio-cleaners for reverse osmosis membrane systems. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2022; 29:4911-4929. [PMID: 34797547 DOI: 10.1007/s11356-021-17289-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/24/2021] [Accepted: 10/27/2021] [Indexed: 06/13/2023]
Abstract
Membrane biofouling in water purification plants is a serious issue of worldwide concern. Various chemical, physical, and biochemical processes are practised for membrane clean-up. A high-dosage treatment adversely affects the life expectancy of the membrane, and minimum dosage seems unable to deteriorate the biofilms on the membrane. It is reported that quorum quenchers like nitric oxide (NO) disrupt biofilm signals through metabolic rewiring, and also NO is known to be secreted by probiotics (good bacteria). In the present review, it is hypothesized that if probiotic biofilms secreting NO are used, other microbes that aggregate on the filtration membrane could be mitigated. The concept of probiotic administration on filtration membrane seeks to be encouraged because probiotic bacteria will not be hazardous, even if released during filtration. The fundamental motive to present probiotics as a resource for sequestering NO may serve as multifunctional bioweapons for membrane remediation, which will virtually guarantee their long-term sustainability and green approach.
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Affiliation(s)
- Anuja Maitreya
- Environmental Biotechnology and Genomics Division (EBGD), CSIR-National Environmental Engineering Research Institute (CSIR-NEERI), Nehru Marg, Nagpur, 440 020, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002, India
| | - Smita Pal
- Division of Endocrinology, CSIR -Central Drug Research Institute, Lucknow, 226031, India
| | - Asifa Qureshi
- Environmental Biotechnology and Genomics Division (EBGD), CSIR-National Environmental Engineering Research Institute (CSIR-NEERI), Nehru Marg, Nagpur, 440 020, India.
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002, India.
| | - Reyed M Reyed
- Bioprocess Development Department, Genetic Engineering and Biotechnology Research Institute, City for Scientific Research and Applied Technology, New Borg Al Arab, Alexandria, Egypt
| | - Hemant J Purohit
- Environmental Biotechnology and Genomics Division (EBGD), CSIR-National Environmental Engineering Research Institute (CSIR-NEERI), Nehru Marg, Nagpur, 440 020, India
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Characterization of an inositol-producing Lactobacillus plantarum strain and the assessment of its probiotic potential and antibacterial activity. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112553] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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In Vitro Antagonistic Effect of Lactic Acid Bacteria Isolated from Fermented Beverage and Finfish on Pathogenic and Foodborne Pathogenic Microorganism in Ethiopia. Int J Microbiol 2021; 2021:5370556. [PMID: 34691185 PMCID: PMC8536461 DOI: 10.1155/2021/5370556] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Revised: 09/08/2021] [Accepted: 10/05/2021] [Indexed: 11/17/2022] Open
Abstract
Background Lactic acid bacteria from fermented foods and fish can antagonistically inhibit the growth of foodborne pathogenic organism in fermented food and they stimulate the immune response to protect the fish from certain kinds of infections. The aim of this study was to evaluate the in vitro antagonistic activities of lactic acid bacteria isolated from fermented beverage (Borde) and finfish on foodborne pathogenic microorganisms. Methods Laboratory-based experimental study was conducted from May 1 to Sep 1, 2020. Total sample numbers were 60 samples of fermented beverage (Borde) and 20 of finfish which were collected from different households and Chamo Lake (Arba Minch, Ethiopia). Each sample was firstly homogenized and serial dilution was prepared and spread on MRS agar plates in order to isolate pure culture. Different biochemical tests were performed to identify isolated bacteria. Then, cell-free supernatant (CFS) was prepared from MRS culture and used in an antimicrobial assay that was performed by agar diffusion method. The effects of pH, temperature, and enzymes on antimicrobial activity were evaluated in the same test. Simultaneously, the effects of lactic acid bacteria on aflatoxin production and on the permeability of the membrane were also evaluated. Data were analyzed using one-way ANOVA and Tukey post hoc analysis was performed by SPSS 25 statistical software. Result A total of 40 lactic acid bacteria were isolated; among them, 4 lactic acid bacteria, belonging to the genera Enterococcus, Leuconostoc, and Weisellia from fermented beverage and Pediococcus from fish, were screened for antimicrobial activity. The cell-free supernatant of those four isolates exhibited a significant (p < 0.05) antibacterial effect against tested pathogens and foodborne pathogenic bacteria. In addition, CFS showed antifungal and antiaflatoxigenic activities. The antimicrobial compounds synthesized by these isolates were sensitive to some proteolytic enzymes, and they were proved to be stable at high temperatures. It maintained/retained antimicrobial activity in a wide range of pH 2.0–10. Enterococcal CFS exhibited antibacterial activity against S. aureus on membrane permeability, as confirmed by the increase in absorbance value between 0.075 and 0.24 at OD280-nm and between 0.68 and 1.2 at OD260-nm. Conclusion Cell-free supernatant produced by isolated lactic acid bacteria showed antimicrobial activity against a wide range of Gram-positive and Gram-negative foodborne bacteria, suggesting its potential application as a natural antimicrobial agent in tackling the rising drug resistance against foodborne pathogens.
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Amirkhanova Z, Akhmetova S, Kozhakhmetov S, Kushugulova A, Bodeeva R, Issina Z, Tusbayev M. Screening of Antimicrobial and Adhesive Activity of Lactobacilli Isolated from the National Food Products from Different Districts of the Karaganda Region (Kazakhstan). Open Access Maced J Med Sci 2021. [DOI: 10.3889/oamjms.2021.7053] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
Abstract
BACKGROUND: It is a national priority to look for new probiotic bacteria with highly active biological properties to create a new generation of probiotics, ferments, therapeutic, and prophylactic fermented milk products, taking into account ethnocultural and regional characteristics.
AIM: The aim of the study is to assess probiotic properties of strains of lactobacilli (antimicrobial and adhesive), which are isolated from national lactic acid products from different districts of the Karaganda region (Kazakhstan).
MATERIALS AND METHODS: There were modern microbiological methods applied during the experiment. To determine the morpho-cultural properties, the following methods were used: Gram staining, a catalase test, serial dilutions. The Matrix Supported Laser Desorption/Ionization Flight Time Mass Spectrometry was used for identification, and the deferred-antagonism method was used to determine the antimicrobial activity. The buccal epithelial cells were used for the cell object as a test system to determine the adhesive activity.
RESULTS: In this experiment, 26 lactobacillus isolates were isolated from 68 samples of national lactic acid products produced in a traditional homemade way in different districts of the Karaganda region (Kazakhstan). As a result of the studies carried out on the cultural and morphological characteristics and identification by the mass spectrometer, the following lactobacilli were obtained: Lactobacillus acidophilus (two strains), Lactobacillus delbrueckii subsp. bulgaricum (two strains), Lactobacillus rhamnosus (seven strains), Lactobacillus plantarum (two strains), Lactobacillus paracasei (11 strains), and Lactobacillus fermentum (two strains). Twenty-six isolates of lactobacilli were tested for antimicrobial activity, 13 isolates of which showed an inhibitory effect, but the degree of antagonism varied among lactobacillus isolates. In general, the inhibitory activity of lactobacillus isolates was shown against the Gram-negative indicator microorganisms Salmonella typhimurium NCTC 12023, Escherichia coli NCTC 12923. The antibacterial activity was shown against the Staphylococcus aureus NCTC 12973 indicator microorganism in nine isolates of lactobacilli. Only six isolates of lactobacilli showed antifungal activity against the test strain of Candida albicans NCPF 3179. Out of 13 isolates of lactobacilli, nine isolates of medium and high activity competed for binding to buccal epithelial cells.
CONCLUSION: The obtained isolates from traditional dairy products are considered to be promising candidates and competitive isolates with some probiotic potential. This study calls for further researches to be made in this area.
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Aitzhanova A, Oleinikova Y, Mounier J, Hymery N, Leyva Salas M, Amangeldi A, Saubenova M, Alimzhanova M, Ashimuly K, Sadanov A. Dairy associations for the targeted control of opportunistic Candida. World J Microbiol Biotechnol 2021; 37:143. [PMID: 34328568 DOI: 10.1007/s11274-021-03096-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2021] [Accepted: 06/18/2021] [Indexed: 01/15/2023]
Abstract
Antifungal and antibacterial activities of twenty-six combinations of lactic acid bacteria, propionibacteria, acetic acid bacteria and dairy yeasts inoculated in whey and milk were investigated. Associations including acetic acid bacteria were shown to suppress growth of the opportunistic yeast Candida albicans in well-diffusion assays. The protective effect of milk fermented with the two most promising consortia was confirmed in Caco-2 cell culture infected with C. albicans. Indeed, these fermented milks, after heat-treatment or not, suppressed lactate dehydrogenase release after 48 h while significant increase in LDH release was observed in the positive control (C. albicans alone) and with fermented milk obtained using commercial yogurt starter cultures. The analysis of volatile compounds in the cell-free supernatant using solid phase microextraction (SPME) coupled to gas chromatography-mass spectrometry (GC-MS) showed accumulation of significant amount of acetic acid by the consortium composed of Lactobacillus delbrueckii 5, Lactobacillus gallinarum 1, Lentilactobacillus parabuchneri 3, Lacticaseibacillus paracasei 33-4, Acetobacter syzygii 2 and Kluyveromyces marxianus 19, which corresponded to the zone of partial inhibition of C. albicans growth during well-diffusion assays. Interestingly, another part of anti-Candida activity, yielding small and transparent inhibition zones, was linked with the consortium cell fraction. This study showed a correlation between anti-Candida activity and the presence of acetic acid bacteria in dairy associations as well as a significant effect of two dairy associations against C. albicans in a Caco-2 cell model. These two associations may be promising consortia for developing functional dairy products with antagonistic action against candidiasis agents.
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Affiliation(s)
- Aida Aitzhanova
- Al-Farabi Kazakh National University, Al-Farabi ave., 71, 050040, Almaty, Kazakhstan
- Research and Production Center for Microbiology and Virology, Bogenbay Batyr str., 105, 050010, Almaty, Kazakhstan
| | - Yelena Oleinikova
- Research and Production Center for Microbiology and Virology, Bogenbay Batyr str., 105, 050010, Almaty, Kazakhstan.
| | - Jérôme Mounier
- Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, Univ Brest, 29280, Plouzané, France
| | - Nolwenn Hymery
- Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, Univ Brest, 29280, Plouzané, France
| | - Marcia Leyva Salas
- Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, Univ Brest, 29280, Plouzané, France
| | - Alma Amangeldi
- Research and Production Center for Microbiology and Virology, Bogenbay Batyr str., 105, 050010, Almaty, Kazakhstan
| | - Margarita Saubenova
- Research and Production Center for Microbiology and Virology, Bogenbay Batyr str., 105, 050010, Almaty, Kazakhstan
| | - Mereke Alimzhanova
- Al-Farabi Kazakh National University, Al-Farabi ave., 71, 050040, Almaty, Kazakhstan
- Research and Production Center for Microbiology and Virology, Bogenbay Batyr str., 105, 050010, Almaty, Kazakhstan
| | - Kazhybek Ashimuly
- Research and Production Center for Microbiology and Virology, Bogenbay Batyr str., 105, 050010, Almaty, Kazakhstan
| | - Amankeldy Sadanov
- Research and Production Center for Microbiology and Virology, Bogenbay Batyr str., 105, 050010, Almaty, Kazakhstan
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Parlindungan E, Lugli GA, Ventura M, van Sinderen D, Mahony J. Lactic Acid Bacteria Diversity and Characterization of Probiotic Candidates in Fermented Meats. Foods 2021; 10:1519. [PMID: 34359389 PMCID: PMC8305854 DOI: 10.3390/foods10071519] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2021] [Revised: 06/24/2021] [Accepted: 06/28/2021] [Indexed: 12/28/2022] Open
Abstract
Probiotics are defined as live microorganisms which confer health benefits to the host when administered in adequate amounts. Many lactic acid bacteria (LAB) strains have been classified as probiotics and fermented foods are an excellent source of such LAB. In this study, novel probiotic candidates from two fermented meats (pancetta and prosciutto) were isolated and characterized. LAB populations present in pancetta and prosciutto were evaluated and Lactiplantibacillus plantarum was found to be the dominant species. The antagonistic ability of selected isolates against LAB and non-LAB strains was investigated, in particular, the ability to produce anti-microbial compounds including organic acids and bacteriocins. Probiotic characteristics including antibiotic susceptibility, hydrophobicity and autoaggregation capacity; and ability to withstand simulated gastric juice, bile salt, phenol and NaCl were assessed. Among the characterized strains, L. plantarum 41G isolated from prosciutto was identified as the most robust probiotic candidate compared. Results from this study demonstrate that artisanal fermented meat is a rich source of novel strains with probiotic potential.
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Affiliation(s)
- Elvina Parlindungan
- School of Microbiology & APC Microbiome Ireland, University College Cork, Western Road, T12 YT20 Cork, Ireland;
| | - Gabriele A. Lugli
- Laboratory of Probiogenomics, Department of Chemistry, Life Sciences and Environmental Sustainability, University of Parma, 43121 Parma, Italy; (G.A.L.); (M.V.)
| | - Marco Ventura
- Laboratory of Probiogenomics, Department of Chemistry, Life Sciences and Environmental Sustainability, University of Parma, 43121 Parma, Italy; (G.A.L.); (M.V.)
| | - Douwe van Sinderen
- School of Microbiology & APC Microbiome Ireland, University College Cork, Western Road, T12 YT20 Cork, Ireland;
| | - Jennifer Mahony
- School of Microbiology & APC Microbiome Ireland, University College Cork, Western Road, T12 YT20 Cork, Ireland;
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CESA-LUNA CATHERINE, ALATORRE-CRUZ JULIAMARÍA, CARREÑO-LÓPEZ RICARDO, QUINTERO-HERNÁNDEZ VERÓNICA, BAEZ ANTONINO. Emerging Applications of Bacteriocins as Antimicrobials, Anticancer Drugs, and Modulators of The Gastrointestinal Microbiota. Pol J Microbiol 2021; 70:143-159. [PMID: 34349808 PMCID: PMC8326989 DOI: 10.33073/pjm-2021-020] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2020] [Revised: 04/06/2021] [Accepted: 04/25/2021] [Indexed: 02/06/2023] Open
Abstract
The use of bacteriocins holds great promise in different areas such as health, food, nutrition, veterinary, nanotechnology, among others. Many research groups worldwide continue to advance the knowledge to unravel a novel range of therapeutic agents and food preservatives. This review addresses the advances of bacteriocins and their producer organisms as biocontrol agents for applications in the medical industry and agriculture. Furthermore, the bacteriocin mechanism of action and structural characteristics will be reviewed. Finally, the potential role of bacteriocins to modulate the signaling in host-associated microbial communities will be discussed.
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Affiliation(s)
- CATHERINE CESA-LUNA
- Centro de Investigaciones en Ciencias Microbiológicas (CICM), Instituto de Ciencias (IC), Benemérita Universidad Autónoma de Puebla (BUAP), Puebla, México
| | | | - RICARDO CARREÑO-LÓPEZ
- Centro de Investigaciones en Ciencias Microbiológicas (CICM), Instituto de Ciencias (IC), Benemérita Universidad Autónoma de Puebla (BUAP), Puebla, México
| | | | - ANTONINO BAEZ
- Centro de Investigaciones en Ciencias Microbiológicas (CICM), Instituto de Ciencias (IC), Benemérita Universidad Autónoma de Puebla (BUAP), Puebla, México
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21
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Zielińska D, Łepecka A, Ołdak A, Długosz E, Kołożyn-Krajewska D. Growth and adhesion inhibition of pathogenic bacteria by live and heat-killed food-origin Lactobacillus strains or their supernatants. FEMS Microbiol Lett 2021; 368:6149457. [PMID: 33629723 DOI: 10.1093/femsle/fnab024] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Accepted: 02/23/2021] [Indexed: 12/27/2022] Open
Abstract
The study aimed to evaluate qualitatively and quantitatively the antimicrobial capacity of 10 potential probiotic Lactobacillus strains against model enteropathogens and spoilage microorganisms. The probiotic strains (live and heat-killed forms) were also assessed for their ability to inhibit adhesion of selected pathogens to Caco-2 cells. The largest inhibition zones (the diffusion method) were connected with the usage of whole bacteria cultures (WBC), also high and moderate with cell-free supernatant (CFS) and the lowest with cell-free neutralized supernatant (CNS). The highest antagonistic activity of Lactobacillus strains was observed against L. monocytogenes strains, moderate activity against Salmonella, Shigella, Escherichia coli, Pseudomonas and, the lowest against S.aureus, Bacillus and Enterococcus. The inhibition of adhesion to Caco-2 cells was very high in the case of E. coli, Salmonella and L. monocytogenes, and moderate in the case of S.aureus. On average, the inhibition effect was higher when pathogenic bacteria were treated by WBC, than heat-killed Lactobacillus. Although, in most samples, the effect was not significantly different (P> 0.05). The strains Lb. brevis O24 and Lb. rhamnosus K3 showed the biggest overall antimicrobial properties, and were most effective in adherence inhibition of investigated indicator strains. These bacteria or their metabolites can be used for the production of various foods or pharmaceutical products.
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Affiliation(s)
- Dorota Zielińska
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Science - SGGW, Nowoursynowska 159, 02-776 Warsaw, Poland
| | - Anna Łepecka
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Science - SGGW, Nowoursynowska 159, 02-776 Warsaw, Poland
| | - Aleksandra Ołdak
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Science - SGGW, Nowoursynowska 159, 02-776 Warsaw, Poland
| | - Ewa Długosz
- Department of Preclinical Sciences, Institute of Veterinary Medicine, Warsaw University of Life Science - SGGW, Nowoursynowska 159, 02-776 Warsaw, Poland
| | - Danuta Kołożyn-Krajewska
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Science - SGGW, Nowoursynowska 159, 02-776 Warsaw, Poland
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Anas A, Sukumaran V, Nampullipurackal Devarajan D, Maniyath S, Chekidhenkuzhiyil J, Mary A, Parakkaparambil Kuttan S, Tharakan B. Probiotics inspired from natural ecosystem to inhibit the growth of Vibrio spp. causing white gut syndrome in Litopenaeus vannamei. 3 Biotech 2021; 11:66. [PMID: 33489684 PMCID: PMC7803865 DOI: 10.1007/s13205-020-02618-2] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2020] [Accepted: 12/26/2020] [Indexed: 12/19/2022] Open
Abstract
Probiotics inspired by host-microbe interactions in the natural ecosystem are propitious in controlling bacterial infections in aquaculture and veterinary systems. Here we report the isolation and characterization of pathogenic Vibrio spp. and lactic acid bacteria from an intensive culture system of Litopenaeus vannamei and natural ecosystem, respectively. The pathogen isolated from the gut of L. vannamei showing the symptoms of white gut disease were identified as V. parahaemolyticus and V. campbelli. Both the pathogens expressed the virulence genes, rtxA, and tcpA and were showing multiple antibiotic resistance (MAR) index of more than 0.5. The lactic acid bacteria isolated from the sediment and gut of benthic organisms (shrimp and polychaetes) collected from a tropical estuary were classified as member of 9 OTUs such as Pediococcus stilessi, Lactobacillus fermentum, L. rhamnosus, Weissella cibaria, Enterococcus durans, E. fecalis, Streptococcus gallolyticus and L. garvieae. Majority of these isolates were facultative in nature and were able to tolerate gastric juice and bile salt. Out of 83 bacteria isolated from sediment and gut, 36 showed abilities to reduce the pH of culture medium to less than five. Many of these isolates (34 Nos.) showed production of hydrolytic enzymes and secondary metabolites with antagonistic activity against both the pathogens (1 No.) or separately toward V. parahaemolyticus (9 Nos.) and V. campbelli (11 Nos.). Overall, the current study proposes a natural ecosystem as a potential source of lactic acid bacteria with probiotic potentials to prevent the vibriosis disease outbreaks in shrimp aquaculture systems. Further studies are required to understand the abilities of lactic acid bacteria to colonize shrimp intestine, stimulate immune system and manipulate microbiome. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s13205-020-02618-2.
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Affiliation(s)
- Abdulaziz Anas
- CSIR-National Institute of Oceanography, Regional Centre Cochin, Kochi, India
| | - Vrinda Sukumaran
- CSIR-National Institute of Oceanography, Regional Centre Cochin, Kochi, India
| | | | - Shijina Maniyath
- CSIR-National Institute of Oceanography, Regional Centre Cochin, Kochi, India
| | | | - Ann Mary
- CSIR-National Institute of Oceanography, Regional Centre Cochin, Kochi, India
| | | | - Balu Tharakan
- CSIR-National Institute of Oceanography, Regional Centre Cochin, Kochi, India
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Martelli F, Cirlini M, Lazzi C, Neviani E, Bernini V. Solid-State Fermentation of Arthrospira platensis to Implement New Food Products: Evaluation of Stabilization Treatments and Bacterial Growth on the Volatile Fraction. Foods 2020; 10:E67. [PMID: 33396844 PMCID: PMC7823266 DOI: 10.3390/foods10010067] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2020] [Revised: 12/24/2020] [Accepted: 12/27/2020] [Indexed: 12/17/2022] Open
Abstract
Arthrospira platensis is a cyanobacterium widely used in food formulation and mainly consumed as a food supplement because of its high amount of proteins, vitamins and minerals. Different probiotic food supplements are present in the market, and a lactic acid fermented food product like dried spirulina could be useful not only to introduce lactic acid bacteria (LAB) with beneficial effects to the diet of consumers, but also to improve or change the aromatic profile of the substrate. Therefore, the aim of this study was the evaluation of lactic acid fermentation of A. platensis biomass, focusing on the consequent changes in the aromatic profile. For this purpose, two different stabilization treatments (UV light treatment and sterilization) were applied prior to fermentation with two LAB strains, Lacticaseibacillus casei 2240 and Lacticaseibacillus rhamnosus GG. The biomass proved to be a suitable matrix for solid-state fermentation, showing a LAB growth of more than 2 log CFU/g in 48 h. The fermentation process was also useful for off-flavor reduction. In particular, the fermentation process significantly influenced the concentration of those compounds responsible for aldehydic/ethereal, buttery/waxy (acetoin and diacetyl), alkane and fermented aromatic notes (isoamyl alcohol). The heat treatment of the matrix, in addition to guaranteed safety for consumers, led to an improved aroma after fermentation. In conclusion, a fermented spirulina powder with a different aromatic profile was obtained with the applied heat treatment. Fermentation with lactic acid bacteria can be an interesting tool to obtain cyanobacterial biomasses with more pleasant sensory properties for potential use in food formulations.
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Affiliation(s)
| | - Martina Cirlini
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 49/A, 43124 Parma, Italy; (F.M.); (C.L.); (E.N.); (V.B.)
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Begunova AV, Rozhkova IV, Shirshova TI, Glazunova OA, Fedorova TV. Optimization of Cultivation Conditions for the Lactobacillus reuteri LR1 Strain to Improve the Biosynthesis of Bacteriocin-Like Substances. APPL BIOCHEM MICRO+ 2020. [DOI: 10.1134/s0003683820090033] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Characterisation of Bacteriocins Produced by Lactobacillus spp. Isolated from the Traditional Pakistani Yoghurt and Their Antimicrobial Activity against Common Foodborne Pathogens. BIOMED RESEARCH INTERNATIONAL 2020; 2020:8281623. [PMID: 33005689 PMCID: PMC7503110 DOI: 10.1155/2020/8281623] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/10/2020] [Revised: 06/16/2020] [Accepted: 07/28/2020] [Indexed: 01/05/2023]
Abstract
Lactic acid bacteria (LAB) are widely known for their probiotic activities for centuries. These bacteria synthesise some secretory proteinaceous toxins, bacteriocins, which help destroy similar or interrelated bacterial strains. This study was aimed at characterising bacteriocins extracted from Lactobacillus spp. found in yoghurt and assessing their bactericidal effect on foodborne bacteria. Twelve isolated Lactobacillus spp. were examined to produce bacteriocins by the organic solvent extraction method. Bacteriocins produced by two of these strains, Lactobacillus helveticus (BLh) and Lactobacillus plantarum (BLp), showed the most significant antimicrobial activity, especially against Staphylococcus aureus and Acinetobacter baumannii. Analysis of SDS-PAGE showed that L. plantarum and L. helveticus bacteriocins have a molecular weight of ~10 kDa and ~15 kDa, respectively. L. plantarum (BLp) bacteriocin was heat stable while L. helveticus (BLh) bacteriocin was heat labile. Both bacteriocins have shown activity at acidic pH. Exposure to a UV light enhances the activity of the BLh; however, it had negligible effects on the BLp. Different proteolytic enzymes confirmed the proteinaceous nature of both the bacteriocins. From this study, it was concluded that bacteriocin extracts from L. helveticus (BLh) can be considered a preferable candidate against foodborne pathogens as compared to L. plantarum (BLp). These partially purified bacteriocins should be further processed to attain purified product that could be useful for food spoilage and preservation purposes.
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Antimicrobial activity and storage stability of cell-free supernatants from lactic acid bacteria and their applications with fresh beef. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107286] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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Tan K, Deng D, Ma X, Cui Y, Tian Z. Pediococcus acidilactici P25 Protected Caenorhabditis elegans against Enterotoxigenic Escherichia coli K88 Infection and Transcriptomic Analysis of Its Potential Mechanisms. BIOMED RESEARCH INTERNATIONAL 2020; 2020:7340312. [PMID: 32337270 PMCID: PMC7150717 DOI: 10.1155/2020/7340312] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/13/2019] [Accepted: 03/11/2020] [Indexed: 02/07/2023]
Abstract
Enterotoxigenic Escherichia coli (ETEC) K88 is a zoonotic pathogen. Previous studies have shown that lactic acid bacteria (LAB) have great potential in promoting health and resisting pathogenic infections; however, relatively little research has been done on the Pediococcus genus of LAB. This study is aimed at exploring the mechanisms imparted by Pediococcus acidilactici P25 against ETEC K88 in Caenorhabditis elegans. The probiotic performance of P25 was investigated in vitro. Colonization of K88 in the intestinal tract of C. elegans and abundance of enterotoxin genes were measured. In addition, the transcriptome of C. elegans infected by K88 was analyzed. The result showed that P25 possessed the ability to produce acid, as well as high tolerances to acidic and high bile salt concentrations. Coculture revealed that the growth of ETEC K88 was significantly inhibited by the presence of P25. The median survival of C. elegans fed P25 was 2 days longer than the group infected with K88 alone (P < 0.01). At the same time, the number of colonizing K88 and the abundances of estB and elt were reduced by up to 71.70% and 2.17 times, respectively, by P25. Transcriptome data indicated that P25 affected expression of genes relative to innate immune response and upregulated the abundance of genes in multiple pathways of C. elegans, including peroxisome, longevity, and mitogen-activated protein kinase (MAPK) pathways. These results demonstrated that in the presence of P25, K88 colonization and their expression of enterotoxin genes were reduced. This was accomplished through the alteration of environmental parameters (pH and bile salt) as well as through the promotion of the innate immune response processes, increased longevity, and increased antipathogenic bacteria-related pathways. This work highlights the potential application of P. acidilactici P25 as a probiotic resistant to ETEC K88.
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Affiliation(s)
- Keqin Tan
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, State Key Laboratory of Livestock and Poultry Breeding, The Key Laboratory of Animal Nutrition and Feed Science (South China) of Ministry of Agriculture, Guangdong Key Laboratory of Animal Breeding and Nutrition, Guangdong Engineering Technology Research Center of Animal Meat Quality and Safety Control and Evaluation, Guangzhou, China 510640
| | - Dun Deng
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, State Key Laboratory of Livestock and Poultry Breeding, The Key Laboratory of Animal Nutrition and Feed Science (South China) of Ministry of Agriculture, Guangdong Key Laboratory of Animal Breeding and Nutrition, Guangdong Engineering Technology Research Center of Animal Meat Quality and Safety Control and Evaluation, Guangzhou, China 510640
| | - Xianyong Ma
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, State Key Laboratory of Livestock and Poultry Breeding, The Key Laboratory of Animal Nutrition and Feed Science (South China) of Ministry of Agriculture, Guangdong Key Laboratory of Animal Breeding and Nutrition, Guangdong Engineering Technology Research Center of Animal Meat Quality and Safety Control and Evaluation, Guangzhou, China 510640
| | - Yiyan Cui
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, State Key Laboratory of Livestock and Poultry Breeding, The Key Laboratory of Animal Nutrition and Feed Science (South China) of Ministry of Agriculture, Guangdong Key Laboratory of Animal Breeding and Nutrition, Guangdong Engineering Technology Research Center of Animal Meat Quality and Safety Control and Evaluation, Guangzhou, China 510640
| | - Zhimei Tian
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, State Key Laboratory of Livestock and Poultry Breeding, The Key Laboratory of Animal Nutrition and Feed Science (South China) of Ministry of Agriculture, Guangdong Key Laboratory of Animal Breeding and Nutrition, Guangdong Engineering Technology Research Center of Animal Meat Quality and Safety Control and Evaluation, Guangzhou, China 510640
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O’Donnell ST, Ross RP, Stanton C. The Progress of Multi-Omics Technologies: Determining Function in Lactic Acid Bacteria Using a Systems Level Approach. Front Microbiol 2020; 10:3084. [PMID: 32047482 PMCID: PMC6997344 DOI: 10.3389/fmicb.2019.03084] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2019] [Accepted: 12/20/2019] [Indexed: 12/12/2022] Open
Abstract
Lactic Acid Bacteria (LAB) have long been recognized as having a significant impact ranging from commercial to health domains. A vast amount of research has been carried out on these microbes, deciphering many of the pathways and components responsible for these desirable effects. However, a large proportion of this functional information has been derived from a reductionist approach working with pure culture strains. This provides limited insight into understanding the impact of LAB within intricate systems such as the gut microbiome or multi strain starter cultures. Whole genome sequencing of strains and shotgun metagenomics of entire systems are powerful techniques that are currently widely used to decipher function in microbes, but they also have their limitations. An available genome or metagenome can provide an image of what a strain or microbiome, respectively, is potentially capable of and the functions that they may carry out. A top-down, multi-omics approach has the power to resolve the functional potential of an ecosystem into an image of what is being expressed, translated and produced. With this image, it is possible to see the real functions that members of a system are performing and allow more accurate and impactful predictions of the effects of these microorganisms. This review will discuss how technological advances have the potential to increase the yield of information from genomics, transcriptomics, proteomics and metabolomics. The potential for integrated omics to resolve the role of LAB in complex systems will also be assessed. Finally, the current software approaches for managing these omics data sets will be discussed.
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Affiliation(s)
- Shane Thomas O’Donnell
- Teagasc Food Research Centre, Moorepark, Fermoy, Ireland
- Department of Microbiology, University College Cork – National University of Ireland, Cork, Ireland
- APC Microbiome Ireland, Cork, Ireland
| | - R. Paul Ross
- Teagasc Food Research Centre, Moorepark, Fermoy, Ireland
- Department of Microbiology, University College Cork – National University of Ireland, Cork, Ireland
- APC Microbiome Ireland, Cork, Ireland
| | - Catherine Stanton
- Teagasc Food Research Centre, Moorepark, Fermoy, Ireland
- APC Microbiome Ireland, Cork, Ireland
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Ajayeoba T, Bamidele T, Oyawoye O, Ijabadeniyi O. Efficacy of lemon juice ogi-steep liquor in the reduction of aflatoxigenic fungi growth during processing of dried sliced yam. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.013] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Matevosyan L, Bazukyan I, Trchounian A. Antifungal and antibacterial effects of newly created lactic acid bacteria associations depending on cultivation media and duration of cultivation. BMC Microbiol 2019; 19:102. [PMID: 31101075 PMCID: PMC6525461 DOI: 10.1186/s12866-019-1475-x] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2019] [Accepted: 05/07/2019] [Indexed: 02/07/2023] Open
Abstract
BACKGROUND The newly created associations of lactic acid bacteria (LAB) isolated from Armenian dairy products (yoghurt, sour cream and different varieties of cheese), as well as from the gastrointestinal tract of honeybees were screened according to their antifungal and antibacterial activity. RESULTS LAB strains were mixed at equal proportions (1:1) according to mathematical planning of experiments. Antifungal and antibacterial effects of different combinations (associations) were determined in different media, employing well-diffusion and total diffusion into agar methods. A number of fungal and bacterial test-organisms, including pathogenic ones, were used. Pure LAB strain cultures were used as a control. The antifungal effect of the most active strain Lactobacillus rhamnosus MDC 9661 in the associations with other LAB strains was partly decreased. At the same time, some mixed LAB cultures in DeMan, Rogosa and Sharpe (MRS) medium demonstrated significant antibacterial activity against wide spectra of test-organisms only in the case of simultaneous cultivation of LAB strains. On the other hand, in the case of different LAB strains cultivated in MRS with 24-h time break between mix formations by different strains, no inhibitory activity was revealed. But the inhibitory effect of many LAB associations against test-organisms was significantly increased in the case of separated cultivation in milk. CONCLUSION The inhibitory effect of mixed LAB associations showed stronger dependence on the cultivation media and on the duration of cultivation with respect to each other. The co-cultivation of some strains, like L. rhamnosus MDC 9661, could lead to changed antagonistic activity. Consequently, the results are significant for creation and further investigation of LAB associations, as effective probiotics, and for their probable application in the production of antimicrobial preparations.
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Affiliation(s)
- Lusine Matevosyan
- Department of Biochemistry, Microbiology and Biotechnology, Faculty of Biology, Yerevan State University, 1 Alex Manoogian Str, 0025, Yerevan, Armenia
| | - Inga Bazukyan
- Department of Biochemistry, Microbiology and Biotechnology, Faculty of Biology, Yerevan State University, 1 Alex Manoogian Str, 0025, Yerevan, Armenia
| | - Armen Trchounian
- Department of Biochemistry, Microbiology and Biotechnology, Faculty of Biology, Yerevan State University, 1 Alex Manoogian Str, 0025, Yerevan, Armenia.
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Holcapkova P, Hurajova A, Bazant P, Pummerova M, Sedlarik V. Thermal stability of bacteriocin nisin in polylactide-based films. Polym Degrad Stab 2018. [DOI: 10.1016/j.polymdegradstab.2018.10.019] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Tokudome Y. Influence of Oral Administration of Lactic Acid Bacteria Metabolites on Skin Barrier Function and Water Content in a Murine Model of Atopic Dermatitis. Nutrients 2018; 10:E1858. [PMID: 30513743 PMCID: PMC6315373 DOI: 10.3390/nu10121858] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2018] [Revised: 11/26/2018] [Accepted: 11/28/2018] [Indexed: 01/08/2023] Open
Abstract
The effects of orally administered lactic acid bacteria metabolites on skin were studied using an atopic dermatitis-like murine model generated by feeding HR-AD to mice. Lactic acid bacteria metabolites were obtained by inoculating and culturing soy milk with 35 strains of 16 species of lactic acid bacteria. The atopic dermatitis-like murine model was generated by feeding HR-AD to HR-1 mice for 40 days. The skin condition of HR-AD-fed mice worsened compared with normal mice, showing reduced water content in the stratum corneum, increased transepidermal water loss (TEWL), reduced ceramide AP content in the stratum corneum, and increased epidermis thickness. When HR-AD-fed mice were orally administered a raw liquid containing lactic acid bacteria metabolites, water content in the stratum corneum, TEWL, ceramide AP content in the stratum corneum, and epidermis thickness improved. To determine the active components responsible for these effects, filtrate, residue, and lipid components extracted from the raw liquid containing lactic acid bacteria metabolites were examined. While water-soluble components and residue obtained after filtration had no effects, the lipid fraction showed similar effects to the raw liquid. These findings suggest that lactic acid bacteria metabolites improve skin injury in an atopic dermatitis-like murine model.
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Affiliation(s)
- Yoshihiro Tokudome
- Laboratory of Dermatological Physiology, Department of Pharmaceutical Sciences, Faculty of Pharmacy and Pharmaceutical Sciences, Josai University, 1-1 Keyakidai, Sakado, Saitama 350-0295, Japan.
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da Costa WKA, de Souza GT, Brandão LR, de Lima RC, Garcia EF, dos Santos Lima M, de Souza EL, Saarela M, Magnani M. Exploiting antagonistic activity of fruit-derived Lactobacillus to control pathogenic bacteria in fresh cheese and chicken meat. Food Res Int 2018; 108:172-182. [DOI: 10.1016/j.foodres.2018.03.045] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2017] [Revised: 03/13/2018] [Accepted: 03/15/2018] [Indexed: 12/29/2022]
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Holcapkova P, Hurajova A, Kucharczyk P, Bazant P, Plachy T, Miskolczi N, Sedlarik V. Effect of polyethylene glycol plasticizer on long-term antibacterial activity and the release profile of bacteriocin nisin from polylactide blends. POLYM ADVAN TECHNOL 2018. [DOI: 10.1002/pat.4336] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Pavlina Holcapkova
- Centre of Polymer Systems; University Institute; Tomas Bata University in Zlin, Tr. T. Bati 5678 76001 Zlin Czech Republic
| | - Anna Hurajova
- Centre of Polymer Systems; University Institute; Tomas Bata University in Zlin, Tr. T. Bati 5678 76001 Zlin Czech Republic
| | - Pavel Kucharczyk
- Centre of Polymer Systems; University Institute; Tomas Bata University in Zlin, Tr. T. Bati 5678 76001 Zlin Czech Republic
| | - Pavel Bazant
- Centre of Polymer Systems; University Institute; Tomas Bata University in Zlin, Tr. T. Bati 5678 76001 Zlin Czech Republic
| | - Tomas Plachy
- Centre of Polymer Systems; University Institute; Tomas Bata University in Zlin, Tr. T. Bati 5678 76001 Zlin Czech Republic
| | - Norbert Miskolczi
- Faculty of Engineering, Institute of Chemical Engineering and Process Engineering, MOL Department of Hydrocarbon and Coal Processing; University of Pannonia; H-8200 Veszprém Egyetem u. 10 Hungary
| | - Vladimir Sedlarik
- Centre of Polymer Systems; University Institute; Tomas Bata University in Zlin, Tr. T. Bati 5678 76001 Zlin Czech Republic
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Kapustian A, Cherno N, Kolomiіets I. OBTAINING AND CHARACTERISTIC OF MUROPEPTIDES OF PROBIOTIC CULTURES CELL WALLS. FOOD SCIENCE AND TECHNOLOGY 2018. [DOI: 10.15673/fst.v12i1.885] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
The possibility of muropeptides obtaining of peptidoglycans of Lactobacillus delbrueckii subsp. Bulgaricus B-3964 cell walls by the combination of the use of autolytic processes and enzyme treatment of biomass with the participation of lysozyme and papain has been considered. It has been established that the most significant autolytic changes in biomass occur in the application of high-temperature processing (90°C for 30 minutes) in the final stage of the logarithmic phase of bacterial growth. Thus, after eighth hour of biomass incubation at 37°C, the amino acid content in the culture medium was 1.8 mg/cm3, and at 90°C it was 5.7 mg/cm3. In order to further destruction of biomass autolysate and obtaining of low molecular weight peptidoglycan fragments, the process of its enzymatic hydrolysis was studied with lysozyme and papain separately and at their combination. The highest content of low molecular weight peptides in the reaction medium occurred at enzymatic hydrolysis of biomass Lactobacillus delbrueckii subsp. Bulgaricus B-3964 by the composition of enzymes at a ratio of lysozyme : papain 1:2. At a concentration of enzymes 10 mg/cm3, the content of low molecular weight peptides was 7.2 mg/cm3 after eighth hour of incubation of the reaction mixture. The results of studies have been shown that the efficiency of enzymatic hydrolysis of autolysates is much higher. Thus, the amount of low molecular weight peptides in the hydrolysate obtained by processing the autolysate with the composition of lysozyme : papain 1:2 at an enzymes concentration 10 mg/cm3 and the duration of the process for 8 hours by 36% higher than for similar hydrolysis parameters without the use of the process of autolysis.The method of gel chromatography was proved that in the hydrolysate there are fractions of protein compounds with a molecular weight in the range of 70–90 kDa, 30–40 kDa and 294–650 Da. The molecular weight of the latter fraction corresponds to the mass of the muramyl dipeptide. The presence of muropeptides was proved by reaction with the Anthron reagent.
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Functional characterization of Lactobacillus plantarum ITEM 17215: A potential biocontrol agent of fungi with plant growth promoting traits, able to enhance the nutritional value of cereal products. Food Res Int 2018; 106:936-944. [DOI: 10.1016/j.foodres.2018.01.074] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2017] [Revised: 01/24/2018] [Accepted: 01/30/2018] [Indexed: 01/10/2023]
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37
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Anisimova EA, Yarullina DR, Ilinskaya ON. Antagonistic activity of lactobacilli isolated from natural ecotopes. Microbiology (Reading) 2017. [DOI: 10.1134/s0026261717060054] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023] Open
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Luz C, Saladino F, Luciano F, Mañes J, Meca G. In vitro antifungal activity of bioactive peptides produced by Lactobacillus plantarum against Aspergillus parasiticus and Penicillium expansum. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.03.053] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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39
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Yépez A, Luz C, Meca G, Vignolo G, Mañes J, Aznar R. Biopreservation potential of lactic acid bacteria from Andean fermented food of vegetal origin. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.03.009] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Katharopoulos E, Touloupi K, Touraki M. Monitoring of multiple bacteriocins through a developed dual extraction protocol and comparison of HPLC-DAD with turbidometry as their quantification system. J Microbiol Methods 2016; 127:123-131. [PMID: 27282100 DOI: 10.1016/j.mimet.2016.06.003] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2016] [Revised: 06/03/2016] [Accepted: 06/03/2016] [Indexed: 11/19/2022]
Abstract
The present study describes the development of a simple and efficient screening system that allows identification and quantification of nine bacteriocins produced by Lactococcus lactis. Cell-free L. lactis extracts presented a broad spectrum of antibacterial activity, including Gram-negative bacteria, Gram-positive bacteria, and fungi. The characterization of their sensitivity to pH, and heat, showed that the extracts retained their antibacterial activity at extreme pH values and in a wide temperature range. The loss of antibacterial activity following treatment of the extracts with lipase or protease suggests a lipoproteinaceous nature of the produced antimicrobials. The extracts were subjected to a purification protocol that employs a two phase extraction using ammonium sulfate precipitation and organic solvent precipitation, followed by ion exchange chromatography, solid phase extraction and HPLC. In the nine fractions that presented antimicrobial activity, bacteriocins were quantified by the turbidometric method using a standard curve of nisin and by the HPLC method with nisin as the external standard, with both methods producing comparable results. Turbidometry appears to be unique in the qualitative determination of bacteriocins but the only method suitable to both separate and quantify the bacteriocins providing increased sensitivity, accuracy, and precision is HPLC.
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Affiliation(s)
- Efstathios Katharopoulos
- Laboratory of General Biology, Division of Genetics, Development and Molecular Biology, Department of Biology, School of Sciences, Aristotle University of Thessaloniki (A.U.TH.), 54 124 Thessaloniki, Greece
| | - Katerina Touloupi
- Laboratory of General Biology, Division of Genetics, Development and Molecular Biology, Department of Biology, School of Sciences, Aristotle University of Thessaloniki (A.U.TH.), 54 124 Thessaloniki, Greece
| | - Maria Touraki
- Laboratory of General Biology, Division of Genetics, Development and Molecular Biology, Department of Biology, School of Sciences, Aristotle University of Thessaloniki (A.U.TH.), 54 124 Thessaloniki, Greece.
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Heredia-Castro PY, Méndez-Romero JI, Hernández-Mendoza A, Acedo-Félix E, González-Córdova AF, Vallejo-Cordoba B. Antimicrobial activity and partial characterization of bacteriocin-like inhibitory substances produced by Lactobacillus spp. isolated from artisanal Mexican cheese. J Dairy Sci 2015; 98:8285-93. [PMID: 26476937 DOI: 10.3168/jds.2015-10104] [Citation(s) in RCA: 52] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2015] [Accepted: 09/02/2015] [Indexed: 01/18/2023]
Abstract
Lactobacillus spp. from Mexican Cocido cheese were shown to produce bacteriocin-like substances (BLS) active against Staphylococcus aureus,Listeria innocua,Escherichia coli, andSalmonella typhimurium by using the disk diffusion method. Crude extracts of Lactobacillus fermentum showed strong inhibitory activity against Staph. aureus, L. innocua, E. coli, and Salmonella cholerae. Complete inactivation of antimicrobial activity was observed after treatment of crude extracts with proteinase K, pronase, papain, trypsin, and lysozyme, confirming their proteinaceous nature. However, antimicrobial activity was partly lost for some of the crude extracts when treated with α-amylase, indicating that carbohydrate moieties were involved. The antimicrobial activity of the crude extracts was stable at 65°C for 30min over a wide pH range (2-8), and addition of potassium chloride, sodium citrate, ethanol, and butanol did not affect antibacterial activity. However, antimicrobial activity was lost after heating at 121°C for 15min, addition of methanol or Tween 80. Fourteen out of 18 Lactobacillus spp. showed antimicrobial activity against different test microorganisms, and 12 presented bacteriocin-like substances. Generation time and growth rate parameters indicated that the antimicrobial activity of crude extracts from 3 different strains was effective against the 4 indicator microorganisms. One of the crude extracts showed inhibition not only against gram-positive but also against gram-negative bacteria. Bacteriocin-like substances produced by this specific Lactobacillus strain showed potential for application as a food biopreservative.
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Affiliation(s)
- Priscilia Y Heredia-Castro
- Laboratorio de Química y Biotecnología de Productos Lácteos, Coordinación de Tecnología de Alimentos de Origen Animal (CTAOA), Carretera a La Victoria Km 0.6, Apartado Postal 1735 Hermosillo, Sonora, 83304, México
| | - José I Méndez-Romero
- Laboratorio de Química y Biotecnología de Productos Lácteos, Coordinación de Tecnología de Alimentos de Origen Animal (CTAOA), Carretera a La Victoria Km 0.6, Apartado Postal 1735 Hermosillo, Sonora, 83304, México
| | - Adrián Hernández-Mendoza
- Laboratorio de Química y Biotecnología de Productos Lácteos, Coordinación de Tecnología de Alimentos de Origen Animal (CTAOA), Carretera a La Victoria Km 0.6, Apartado Postal 1735 Hermosillo, Sonora, 83304, México
| | - Evelia Acedo-Félix
- Laboratorio de Microbiología Molecular, Coordinación de Ciencia de los Alimentos (CA), Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD, A.C.) Carretera a La Victoria Km 0.6, Apartado Postal 1735 Hermosillo, Sonora, 83304, México
| | - Aarón F González-Córdova
- Laboratorio de Química y Biotecnología de Productos Lácteos, Coordinación de Tecnología de Alimentos de Origen Animal (CTAOA), Carretera a La Victoria Km 0.6, Apartado Postal 1735 Hermosillo, Sonora, 83304, México
| | - Belinda Vallejo-Cordoba
- Laboratorio de Química y Biotecnología de Productos Lácteos, Coordinación de Tecnología de Alimentos de Origen Animal (CTAOA), Carretera a La Victoria Km 0.6, Apartado Postal 1735 Hermosillo, Sonora, 83304, México.
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Minervini F, Celano G, Lattanzi A, Tedone L, De Mastro G, Gobbetti M, De Angelis M. Lactic Acid Bacteria in Durum Wheat Flour Are Endophytic Components of the Plant during Its Entire Life Cycle. Appl Environ Microbiol 2015; 81:6736-48. [PMID: 26187970 PMCID: PMC4561690 DOI: 10.1128/aem.01852-15] [Citation(s) in RCA: 73] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2015] [Accepted: 07/14/2015] [Indexed: 11/20/2022] Open
Abstract
This study aimed at assessing the dynamics of lactic acid bacteria and other Firmicutes associated with durum wheat organs and processed products. 16S rRNA gene-based high-throughput sequencing showed that Lactobacillus, Streptococcus, Enterococcus, and Lactococcus were the main epiphytic and endophytic genera among lactic acid bacteria. Bacillus, Exiguobacterium, Paenibacillus, and Staphylococcus completed the picture of the core genus microbiome. The relative abundance of each lactic acid bacterium genus was affected by cultivars, phenological stages, other Firmicutes genera, environmental temperature, and water activity (aw) of plant organs. Lactobacilli, showing the highest sensitivity to aw, markedly decreased during milk development (Odisseo) and physiological maturity (Saragolla). At these stages, Lactobacillus was mainly replaced by Streptococcus, Lactococcus, and Enterococcus. However, a key sourdough species, Lactobacillus plantarum, was associated with plant organs during the life cycle of Odisseo and Saragolla wheat. The composition of the sourdough microbiota and the overall quality of leavened baked goods are also determined throughout the phenological stages of wheat cultivation, with variations depending on environmental and agronomic factors.
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Affiliation(s)
- Fabio Minervini
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy
| | - Giuseppe Celano
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy
| | - Anna Lattanzi
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy
| | - Luigi Tedone
- Department of Agricultural and Environmental Science, University of Bari Aldo Moro, Bari, Italy
| | - Giuseppe De Mastro
- Department of Agricultural and Environmental Science, University of Bari Aldo Moro, Bari, Italy
| | - Marco Gobbetti
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy
| | - Maria De Angelis
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy
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Jeevaratnam K, Vidhyasagar V, Agaliya PJ, Saraniya A, Umaiyaparvathy M. Characterization of an Antibacterial Compound, 2-Hydroxyl Indole-3-Propanamide, Produced by Lactic Acid Bacteria Isolated from Fermented Batter. Appl Biochem Biotechnol 2015. [PMID: 26201479 DOI: 10.1007/s12010-015-1733-9] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
Lactic acid bacteria are known to produce numerous antimicrobial compounds that are active against various pathogens. Here, we have purified and characterized a novel low-molecular-weight (LMW) antimicrobial compound produced by Lactobacillus and Pediococcus isolated from fermented idly and uttapam batter. The LMW compound was extracted from cell-free supernatant using ice-cold acetone, purified by gel permeation and hydrophobic interaction chromatography. It exhibited antimicrobial activity against Gram-positive and Gram-negative pathogenic bacteria sparing the probiotic strains like Lactobacillus rhamnosus. The molecular weight of the LMW compound was identified as 204 Da using LC-MS-ESI. In addition, the structure of the compound was predicted using spectroscopic methods like FTIR and NMR and identified as 2-hydroxyl indole-3-propanamide. The LMW compound was differentiated from its related compound, tryptophan, by Salkowski reaction and thin-layer chromatography. This novel LMW compound, 2-hydroxyl indole-3-propanamide, may have an effective application as an antibiotic which can spare prevailing probiotic organisms but target only the pathogenic strains.
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Affiliation(s)
- Kadirvelu Jeevaratnam
- Department of Biochemistry and Molecular Biology, Pondicherry University, Kalapet, Puducherry, 605014, India,
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Li J, Chaytor JL, Findlay B, McMullen LM, Smith DC, Vederas JC. Identification of didecyldimethylammonium salts and salicylic acid as antimicrobial compounds in commercial fermented radish kimchi. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:3053-3058. [PMID: 25779084 DOI: 10.1021/jf5063588] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Daikon radish (Raphanus sativus) fermented with lactic acid bacteria, especially Leuconostoc or Lactobacillus spp., can be used to make kimchi, a traditional Korean fermented vegetable. Commercial Leuconostoc/radish root ferment filtrates are claimed to have broad spectrum antimicrobial activity. Leuconostoc kimchii fermentation products are patented as preservatives for cosmetics, and certain strains of this organism are reported to produce antimicrobial peptides (bacteriocins). We examined the antimicrobial agents in commercial Leuconostoc/radish root ferment filtrates. Both activity-guided fractionation with Amberlite XAD-16 and direct extraction with ethyl acetate gave salicylic acid as the primary agent with activity against Gram-negative bacteria. Further analysis of the ethyl acetate extract revealed that a didecyldimethylammonium salt was responsible for the Gram-positive activity. The structures of these compounds were confirmed by a combination of (1)H- and (13)C NMR, high-performance liquid chromatography, high-resolution mass spectrometry, and tandem mass spectrometry analyses. Radiocarbon dating indicates that neither compound is a fermentation product. No antimicrobial peptides were detected.
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Affiliation(s)
| | - Jennifer L Chaytor
- ‡Department of Chemistry, Saginaw Valley State University, 7400 Bay Road, University Center, Michigan 48710, United States
| | | | | | - David C Smith
- §Griffith Laboratories Limited, 757 Pharmacy Avenue, Toronto, Ontario, Canada M1L 3J8
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The QuEChERS approach in a novel application for the identification of antifungal compounds produced by lactic acid bacteria cultures. Talanta 2014; 129:364-73. [DOI: 10.1016/j.talanta.2014.05.006] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2014] [Revised: 04/30/2014] [Accepted: 05/05/2014] [Indexed: 11/15/2022]
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Fraatz MA, Rühl M, Zorn H. Food and feed enzymes. ADVANCES IN BIOCHEMICAL ENGINEERING/BIOTECHNOLOGY 2014; 143:229-56. [PMID: 23873095 DOI: 10.1007/10_2013_235] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
Abstract
Humans have benefited from the unique catalytic properties of enzymes, in particular for food production, for thousands of years. Prominent examples include the production of fermented alcoholic beverages, such as beer and wine, as well as bakery and dairy products. The chapter reviews the historic background of the development of modern enzyme technology and provides an overview of the industrial food and feed enzymes currently available on the world market. The chapter highlights enzyme applications for the improvement of resource efficiency, the biopreservation of food, and the treatment of food intolerances. Further topics address the improvement of food safety and food quality.
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Affiliation(s)
- Marco Alexander Fraatz
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 58, 35392, Giessen, Germany
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Tabanelli G, Montanari C, Bargossi E, Lanciotti R, Gatto V, Felis G, Torriani S, Gardini F. Control of tyramine and histamine accumulation by lactic acid bacteria using bacteriocin forming lactococci. Int J Food Microbiol 2014; 190:14-23. [PMID: 25173915 DOI: 10.1016/j.ijfoodmicro.2014.08.023] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2014] [Revised: 08/06/2014] [Accepted: 08/14/2014] [Indexed: 10/24/2022]
Abstract
The aim of this study was to evaluate the competitive effects of three bacteriocin producing strains of Lactococcus lactis subsp. lactis against two aminobiogenic lactic acid bacteria, i.e. the tyramine producing strain Enterococcus faecalis EF37 and the histamine producing strain Streptococcus thermophilus PRI60, inoculated at different initial concentrations (from 2 to 6 log cfu/ml). The results showed that the three L. lactis subsp. lactis strains were able to produce bacteriocins: in particular, L. lactis subsp. lactis VR84 and EG46 produced, respectively, nisin Z and lacticin 481, while for the strains CG27 the bacteriocin has not been yet identified, even if its peptidic nature has been demonstrated. The co-culture of E. faecalis EF37 in combination with lactococci significantly reduced the growth potential of this aminobiogenic strain, both in terms of growth rate and maximum cell concentration, depending on the initial inoculum level of E. faecalis. Tyramine accumulation was strongly reduced when E. faecalis EF37 was inoculated at 2 log cfu/ml and, to a lesser extent, at 3 log cfu/ml, as a result of a lower cell load of the aminobiogenic strain. All the lactococci were more efficient in inhibiting streptococci in comparison with E. faecalis EF37; in particular, L. lactis subsp. lactis VR84 induced the death of S. thermophilus PRI60 and allowed the detection of histamine traces only at higher streptococci inoculum levels (5-6 log cfu/ml). The other two lactococcal strains did not show a lethal action against S. thermophilus PRI60, but were able to reduce its growth extent and histamine accumulation, even if L. lactis subsp. lactis EG46 was less effective when the initial streptococci concentration was 5 and 6 log cfu/ml. This preliminary study has clarified some aspects regarding the ratio between bacteriocinogenic strains and aminobiogenic strains with respect to the possibility to accumulate BA and has also showed that different bacteriocins can have different effects on BA production on the same strain. This knowledge is essentially aimed to use bacteriocinogenic lactococci as a predictable strategy against aminobiogenic bacteria present in cheese or other fermented foods.
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Affiliation(s)
- Giulia Tabanelli
- Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Università degli Studi di Bologna, Sede di Cesena, Piazza Goidanich 60, 47521, Cesena (FC), Italy
| | - Chiara Montanari
- Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Università degli Studi di Bologna, Sede di Cesena, Piazza Goidanich 60, 47521, Cesena (FC), Italy
| | - Eleonora Bargossi
- Dipartimento di Scienze e Tecnologie Agro-alimentari, Università degli Studi di Bologna, Sede di Cesena, Piazza Goidanich 60, 47521, Cesena (FC), Italy
| | - Rosalba Lanciotti
- Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Università degli Studi di Bologna, Sede di Cesena, Piazza Goidanich 60, 47521, Cesena (FC), Italy; Dipartimento di Scienze e Tecnologie Agro-alimentari, Università degli Studi di Bologna, Sede di Cesena, Piazza Goidanich 60, 47521, Cesena (FC), Italy
| | - Veronica Gatto
- Dipartimento di Biotecnologie, Università di Verona, Strada Le Grazie 8, 37134, Verona (VR), Italy
| | - Giovanna Felis
- Dipartimento di Biotecnologie, Università di Verona, Strada Le Grazie 8, 37134, Verona (VR), Italy
| | - Sandra Torriani
- Dipartimento di Biotecnologie, Università di Verona, Strada Le Grazie 8, 37134, Verona (VR), Italy
| | - Fausto Gardini
- Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Università degli Studi di Bologna, Sede di Cesena, Piazza Goidanich 60, 47521, Cesena (FC), Italy; Dipartimento di Scienze e Tecnologie Agro-alimentari, Università degli Studi di Bologna, Sede di Cesena, Piazza Goidanich 60, 47521, Cesena (FC), Italy.
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Ismail Khanian S, Mojgani N, Khan Ahmedi M. Characterization of Partially Purified Bacteriocin Like Substance (BLIS) Produced by Probiotic Lactobacillus Strains. INTERNATIONAL JOURNAL OF ENTERIC PATHOGENS 2014. [DOI: 10.17795/ijep17426] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
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Characterization of Partially Purified Bacteriocin Like Substance (BLIS) Produced by Probiotic Lactobacillus Strains. INTERNATIONAL JOURNAL OF ENTERIC PATHOGENS 2014. [DOI: 10.5812/ijep.17426] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
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50
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Yarullina DR, Asafova EV, Kartunova JE, Ziyatdinova GK, Ilinskaya ON. Probiotics for plants: NO-producing lactobacilli protect plants from drought. APPL BIOCHEM MICRO+ 2014. [DOI: 10.1134/s0003683814020197] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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