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Iraporda C, Rubel IA, Bengoa AA, Manrique GD, Garrote GL, Abraham AG. Lactic Acid Bacteria Strains Isolated from Jerusalem Artichoke (Helianthus tuberosus L.) Tubers as Potential Probiotic Candidates. Probiotics Antimicrob Proteins 2025:10.1007/s12602-025-10594-3. [PMID: 40411633 DOI: 10.1007/s12602-025-10594-3] [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] [Accepted: 05/12/2025] [Indexed: 05/26/2025]
Abstract
The search for probiotic candidates is an area that accompanies the world trend of development of novel probiotic strains and new products. In recent years, unconventional sources of potential probiotic bacteria have been studied. Furthermore, there has been an increasing interest in non-dairy and plant-based probiotic foods, currently being considered as a priority for the food industry. The aim of this study was to evaluate the probiotic potential of lactic acid bacteria (LAB) isolated from Jerusalem artichoke tubers. These strains were characterized by in vitro tests for their biochemical and probiotic properties and safety aspects. The results demonstrated that the LAB strains isolated exhibited a survival rate after acid exposure exceeding 90%, maintained viability above 88% under simulated gastrointestinal conditions, and the autoaggregation capacity ranged from 61 to 81%. Additionally, the strains showed no hemolytic activity and were sensitive to antibiotics. The isolates also downregulated the proinflammatory responses and showed antimicrobial activity against E. coli and B. cereus. The bacilli strains showed a high similarity with Lentilactobacillus kosonis and Lentilactobacillus curieae. Hence, these strains revealed potential probiotic in vitro characteristics that position them to be used in plant-based functional food. This strategic exploration of probiotic bacteria sourced from vegetables not only enhances the diversity of available strains-both taxonomically and functionally-but also fosters the development of sustainable, plant-based probiotic applications.
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Affiliation(s)
- Carolina Iraporda
- Facultad de Ingeniería, Núcleo Tecnología de Semillas y Alimentos, Universidad Nacional del Centro de La Provincia de Buenos Aires, Av. Del Valle 5737, Olavarría, Provincia de Buenos Aires, 7400, Argentina.
| | - Irene A Rubel
- Facultad de Ingeniería, Núcleo Tecnología de Semillas y Alimentos, Universidad Nacional del Centro de La Provincia de Buenos Aires, Av. Del Valle 5737, Olavarría, Provincia de Buenos Aires, 7400, Argentina
| | - Ana A Bengoa
- Centro de Investigación y Desarrollo en Ciencia y Tecnología de Alimentos (CIDCA, UNLP-CIC-CONICET), Calle 47 y 116, La Plata, Provincia de Buenos Aires, 1900, Argentina
| | - Guillermo D Manrique
- Facultad de Ingeniería, Núcleo Tecnología de Semillas y Alimentos, Universidad Nacional del Centro de La Provincia de Buenos Aires, Av. Del Valle 5737, Olavarría, Provincia de Buenos Aires, 7400, Argentina
| | - Graciela L Garrote
- Centro de Investigación y Desarrollo en Ciencia y Tecnología de Alimentos (CIDCA, UNLP-CIC-CONICET), Calle 47 y 116, La Plata, Provincia de Buenos Aires, 1900, Argentina
| | - Analía G Abraham
- Centro de Investigación y Desarrollo en Ciencia y Tecnología de Alimentos (CIDCA, UNLP-CIC-CONICET), Calle 47 y 116, La Plata, Provincia de Buenos Aires, 1900, Argentina
- Facultad de Ciencias Exactas, Área Bioquímica y Control de los Alimentos, Universidad Nacional de La Plata, Calle 47 y 115, La Plata, Provincia de Buenos Aires, 1900, Argentina
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Yang Y, Xu Y, He X, Guo M, Chen J, Luo L, Xiang J. Characterizations of lactic acid bacteria derived from pickles and the effects of fermentation on phenolic compounds in peony flowers. Food Chem X 2025; 27:102430. [PMID: 40248323 PMCID: PMC12005221 DOI: 10.1016/j.fochx.2025.102430] [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: 02/21/2025] [Revised: 03/29/2025] [Accepted: 03/31/2025] [Indexed: 04/19/2025] Open
Abstract
This study aims to characterize lactic acid bacteria (LAB) in pickles and investigate the effect of lactic acid fermentation on phenolic compounds in peony flowers. Six strains of Lactobacillus plantarum and one strain of Weissella identified by 16S rRNA sequencing met the safety standards confirmed by metabolite safety assessment and antibiotic resistance analysis. NPLP12 exhibited excellent fermentation characteristics and its tolerance, adhesion, and antioxidant indicators all demonstrated its potential as probiotics and starter. After fermentation with NPLP12, the content of total phenols (15.2 %) and flavonoids (22.7 %) in the liquid extract of peony flowers was significantly increased, and the antioxidant activity was also enhanced. Ultra Performance Liquid Chromatography Tandem Mass Spectrometry (UPLC-MS/MS) analysis confirmed that apigenin 7-O-glucoside and kaempferol-3-O-glucoside were key synergistic components. This study provides a reference for the screening of peony flower fermentation strains, the utilization of peony flower resources and the development of functional peony flower fermentation beverages.
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Affiliation(s)
| | | | - Xiangxiang He
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, Henan, China
| | - Mingyan Guo
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, Henan, China
| | - Junliang Chen
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, Henan, China
| | - Lei Luo
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, Henan, China
| | - Jinle Xiang
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, Henan, China
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Chutia B, Dutta PP, Saikia L, Chowdhury P, Borah M, Barhoi D, Kumar R, Borah SN, Borah D, Manhar AK, Mandal M, Gogoi B. Exploring the antidiabetic activity of potential probiotic bacteria isolated from traditional fermented beverage. World J Microbiol Biotechnol 2024; 41:10. [PMID: 39690349 DOI: 10.1007/s11274-024-04226-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2024] [Accepted: 12/09/2024] [Indexed: 12/19/2024]
Abstract
Type 2 Diabetes continues to be one of the major public health issues worldwide without any sustainable cure. The modulation of gut microbiota is believed to be caused by probiotic bacteria and several probiotic strains have previously shown antidiabetic activity. The present study aims to isolate potential probiotic bacteria from traditionally used fermented rice beer of Assam, India and to investigate its anti-hyperglycemic effect. Of the 20 isolated bacterial isolates, 5 isolates showed potential probiotic activities, of which, 2 isolates viz. Bacillus sp. FRB_A(A) and Acetobacter sp. FRB_B(S) showed good in vitro anti-oxidant and anti α-glucosidase activities. Based on the in vitro results, isolate Bacillus sp. FRB_A(A) was further used to evaluate the antidiabetic activity in streptozotocin induced diabetic rat model. After 21 days, the blood glucose level in diabetic rats with probiotic administration significantly lowered from 458.00 ± 46.62 mg/dl to 108.20 ± 6.76 mg/dl (p < 0.001), whereas, in diabetic rats without probiotic remained high (576.20 ± 29.48 mg/dl). On analyzing the endogenous antioxidant profile in various tissues of the experimental rats, reduced lipid peroxidation, glutathione level and superoxide dismutase and glutathione peroxidase activity were observed in probiotic administered rats in comparison to the streptozotocin treated diabetic controls. In conclusion, the bacteria Bacillus sp. FRB_A(A) isolated from fermented rice beer possesses probiotic attributes and exhibits significant anti-hyperglycemic activities.
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Affiliation(s)
- Bishwapriya Chutia
- Department of Biotechnology, The Assam Royal Global University, Guwahati, Assam, 781035, India
| | - Partha P Dutta
- Faculty of Pharmaceutical Science, Assam down town University, Panikhaiti, Guwahati, Assam, 781026, India
| | - Lunasmrita Saikia
- Faculty of Pharmaceutical Science, Assam down town University, Panikhaiti, Guwahati, Assam, 781026, India
| | - Purvita Chowdhury
- Viral Research and Diagnostic Laboratory, All India Institute of Medical Sciences, Guwahati, Assam, 781101, India
| | - Munmi Borah
- Department of Molecular Biology and Biotechnology, Tezpur University, Napaam, Assam, 784028, India
| | - Dharmeswar Barhoi
- Department of Zoology, The Assam Royal Global University, Guwahati, Assam, 781035, India
| | - Rupesh Kumar
- Department of Biotechnology, The Assam Royal Global University, Guwahati, Assam, 781035, India
| | - Siddhartha N Borah
- Department of Biotechnology, The Assam Royal Global University, Guwahati, Assam, 781035, India
| | - Debajit Borah
- Department of Biotechnology, The Assam Royal Global University, Guwahati, Assam, 781035, India
| | - Ajay Kumar Manhar
- Indira Gandhi Govt. PG College, Vaishali Nagar, Bhilai-23, Chhattisgarh, 490023, India
| | - Manabendra Mandal
- Department of Molecular Biology and Biotechnology, Tezpur University, Napaam, Assam, 784028, India
| | - Bhaskarjyoti Gogoi
- Department of Biotechnology, The Assam Royal Global University, Guwahati, Assam, 781035, India.
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Maione A, Imparato M, Buonanno A, Salvatore MM, Carraturo F, de Alteriis E, Guida M, Galdiero E. Evaluation of Potential Probiotic Properties and In Vivo Safety of Lactic Acid Bacteria and Yeast Strains Isolated from Traditional Home-Made Kefir. Foods 2024; 13:1013. [PMID: 38611319 PMCID: PMC11011881 DOI: 10.3390/foods13071013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2024] [Revised: 03/13/2024] [Accepted: 03/21/2024] [Indexed: 04/14/2024] Open
Abstract
Probiotics are known for their health-promoting resources and are considered as beneficial microorganisms. The current study focuses on the isolation, and on a complete in vitro and in vivo characterization, of yeast and lactic acid bacteria acquired from traditional homemade kefir in order to assess their potentiality as probiotic candidates. In particular, the isolates Pichia kudriavzevii Y1, Lactococcus lactis subsp. hordniae LAB1 and Lactococcus lactis subsp. lactis LAB2 were subjected to in vitro characterization to evaluate their suitability as probiotics. Resistance to acid and bile salts, auto-aggregation, co-aggregation, hydrophobicity, and biofilm production capability were examined, as well as their antioxidant activity. A safety assessment was also conducted to confirm the non-pathogenic nature of the isolates, with hemolysis assay and antibiotic resistance assessment. Moreover, mortality in the invertebrate model Galleria mellonella was evaluated. Current findings showed that P. kudriavzevii exhibited estimable probiotic properties, placing them as promising candidates for functional foods. Both lactic acid bacteria isolated in this work could be classified as potential probiotics with advantageous traits, including antimicrobial activity against enteric pathogens and good adhesion ability on intestinal cells. This study revealed that homemade kefir could be a beneficial origin of different probiotic microorganisms that may enhance health and wellness.
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Affiliation(s)
- Angela Maione
- Department of Biology, University of Naples "Federico II", 80126 Naples, Italy
| | - Marianna Imparato
- Department of Biology, University of Naples "Federico II", 80126 Naples, Italy
| | - Annalisa Buonanno
- Department of Biology, University of Naples "Federico II", 80126 Naples, Italy
| | | | - Federica Carraturo
- Department of Biology, University of Naples "Federico II", 80126 Naples, Italy
| | | | - Marco Guida
- Department of Biology, University of Naples "Federico II", 80126 Naples, Italy
- BAT Center-Interuniversity Center for Studies on Bioinspired Agro-Environmental Technology, University of Naples Federico II, 80055 Portici, Italy
| | - Emilia Galdiero
- Department of Biology, University of Naples "Federico II", 80126 Naples, Italy
- BAT Center-Interuniversity Center for Studies on Bioinspired Agro-Environmental Technology, University of Naples Federico II, 80055 Portici, Italy
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