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Zhang T, Hong S, Zhang JR, Liu PH, Li S, Wen Z, Xiao J, Zhang G, Habimana O, Shah NP, Sui Z, Corke H. The effect of lactic acid bacteria fermentation on physicochemical properties of starch from fermented proso millet flour. Food Chem 2024; 437:137764. [PMID: 37976787 DOI: 10.1016/j.foodchem.2023.137764] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2023] [Revised: 10/06/2023] [Accepted: 10/13/2023] [Indexed: 11/19/2023]
Abstract
A waxy and a non-waxy proso millet flour were each fermented by Lactobacillus amylovorus, Lactobacillus fermentum, and Lactobacillus plantarum. The samples were fermented for one to five days, and starch was isolated from the fermented flours. The pH of fermented proso millet flour ranged from 3.27 to 3.6. The starch morphology of fermented samples differed from that of raw starches, with surface indentations and small pores leading to granule channels observed on the granule. The gelatinization temperatures were significantly decreased, whereas the enthalpies were not affected by fermentation. Peak and final viscosities were decreased after fermentation. The hardness of Lb. fermentum and Lb. plantarum fermented waxy starch gels was decreased, but the non-waxy samples fermented by Lb. amylovorus had significantly increased hardness. The adhesiveness of the starch gels from fermented samples was significantly increased. Lactic acid fermentation had significant effects on the morphology and physicochemical properties of proso millet starch.
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Affiliation(s)
- Tongze Zhang
- Biotechnology and Food Engineering, Guangdong Technion-Israel Institute of Technology, Shantou 515063, People's Republic of China; School of Biological Science, The University of Hong Kong, Pokfulam Road, Hong Kong Special Administrative Region
| | - Siqi Hong
- Biotechnology and Food Engineering, Guangdong Technion-Israel Institute of Technology, Shantou 515063, People's Republic of China
| | - Jia-Rong Zhang
- Biotechnology and Food Engineering, Guangdong Technion-Israel Institute of Technology, Shantou 515063, People's Republic of China
| | - Pin-He Liu
- Biotechnology and Food Engineering, Guangdong Technion-Israel Institute of Technology, Shantou 515063, People's Republic of China
| | - Siyi Li
- Biotechnology and Food Engineering, Guangdong Technion-Israel Institute of Technology, Shantou 515063, People's Republic of China
| | - Zixian Wen
- Biotechnology and Food Engineering, Guangdong Technion-Israel Institute of Technology, Shantou 515063, People's Republic of China
| | - Jianwei Xiao
- Guangdong United Food Co., Ltd, Shantou 515021, People's Republic of China
| | - Guirong Zhang
- Guangdong United Food Co., Ltd, Shantou 515021, People's Republic of China
| | - Olivier Habimana
- Biotechnology and Food Engineering, Guangdong Technion-Israel Institute of Technology, Shantou 515063, People's Republic of China
| | - Nagendra P Shah
- School of Biological Science, The University of Hong Kong, Pokfulam Road, Hong Kong Special Administrative Region
| | - Zhongquan Sui
- Department of Food Science and Technology, Shanghai Jiao Tong University, Shanghai 200240, People's Republic of China.
| | - Harold Corke
- Biotechnology and Food Engineering, Guangdong Technion-Israel Institute of Technology, Shantou 515063, People's Republic of China; Faculty of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa, Israel.
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Zhang Y, Zhu M, Lu W, Zhang C, Chen D, Shah NP, Xiao C. Optimizing Levilactobacillus brevis NPS-QW 145 Fermentation for Gamma-Aminobutyric Acid (GABA) Production in Soybean Sprout Yogurt-like Product. Foods 2023; 12:foods12050977. [PMID: 36900494 PMCID: PMC10000865 DOI: 10.3390/foods12050977] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2022] [Revised: 02/01/2023] [Accepted: 02/02/2023] [Indexed: 03/02/2023] Open
Abstract
Gamma-aminobutyric acid (GABA) is a non-protein amino acid with various physiological functions. Levilactobacillus brevis NPS-QW 145 strains active in GABA catabolism and anabolism can be used as a microbial platform for GABA production. Soybean sprouts can be treated as a fermentation substrate for making functional products. This study demonstrated the benefits of using soybean sprouts as a medium to produce GABA by Levilactobacillus brevis NPS-QW 145 when monosodium glutamate (MSG) is the substrate. Based on this method, a GABA yield of up to 2.302 g L-1 was obtained with a soybean germination time of one day and fermentation of 48 h with bacteria using 10 g L-1 glucose according to the response surface methodology. Research revealed a powerful technique for producing GABA by fermentation with Levilactobacillus brevis NPS-QW 145 in foods and is expected to be widely used as a nutritional supplement for consumers.
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Affiliation(s)
- Yue Zhang
- Institute of Food Science, State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Zhejiang Academy of Agricultural Sciences, 298 Desheng Road, Hangzhou 310021, China
- School of Biological Science, The University of Hong Kong, Pokfulam Road, Hong Kong
| | - Mengjiao Zhu
- School of Biological Science, The University of Hong Kong, Pokfulam Road, Hong Kong
| | - Wenjing Lu
- Institute of Food Science, State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Zhejiang Academy of Agricultural Sciences, 298 Desheng Road, Hangzhou 310021, China
| | - Cen Zhang
- Institute of Food Science, State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Zhejiang Academy of Agricultural Sciences, 298 Desheng Road, Hangzhou 310021, China
| | - Di Chen
- Institute of Food Science, State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Zhejiang Academy of Agricultural Sciences, 298 Desheng Road, Hangzhou 310021, China
| | - Nagendra P. Shah
- School of Biological Science, The University of Hong Kong, Pokfulam Road, Hong Kong
- Correspondence: (N.P.S.); (C.X.)
| | - Chaogeng Xiao
- Institute of Food Science, State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Zhejiang Academy of Agricultural Sciences, 298 Desheng Road, Hangzhou 310021, China
- Correspondence: (N.P.S.); (C.X.)
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Xiao T, Zhang D, Tun HM, Shah NP. Cysteine protected cells from H 2O 2-induced damage and promoted long-chain fatty acids synthesis in vivo to improve γ-aminobutyric acid production in Levilactobacillus brevis. World J Microbiol Biotechnol 2022; 38:185. [PMID: 35972565 DOI: 10.1007/s11274-022-03379-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Accepted: 08/06/2022] [Indexed: 10/15/2022]
Abstract
Levilactobacillus brevis NPS-QW-145 isolated from kimchi is deficient in glutamate dehydrogenase-encoding gene (gdhA) to form glutamate, hence it required exogenous supplementation of glutamate/monosodium glutamate (MSG) for decarboxylation reaction to produce γ-aminobutyric acid (GABA). However, GABA conversion rate from MSG was relatively low. The individual effect of 20 amino acids on regulating GABA biosynthesis was investigated. Cysteine was selected to significantly improve GABA production from MSG. It was found that Lb. brevis was capable of producing H2O2, cysteine protected Lb. brevis against H2O2-induced oxidative damage to increase cell viability for the enhancement of GABA production. Moreover, cysteine promoted glucose consumption to produce acetyl-CoA for synthesizing long-chain fatty acids to significantly up-regulate GABA biosynthesis. These findings deciphered antioxidative capability of cysteine in Lb. brevis 145 and provided a theoretical basis for fatty acids synthesis-mediated GABA synthesis in Lb. brevis 145, and possibly in other lactic acid bacteria.
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Affiliation(s)
- Tingting Xiao
- Food and Nutritional Science, School of Biological Sciences, The University of Hong Kong, Kadoorie Biological Sciences Building, Pokfulam Road, Hong Kong, China
| | - Dengwei Zhang
- HKU-Pasteur Research Pole, School of Public Health, Li Ka Shing Faculty of Medicine, The University of Hong Kong, Pokfulam Road, Hong Kong, China
| | - Hein Min Tun
- HKU-Pasteur Research Pole, School of Public Health, Li Ka Shing Faculty of Medicine, The University of Hong Kong, Pokfulam Road, Hong Kong, China
| | - Nagendra P Shah
- Food and Nutritional Science, School of Biological Sciences, The University of Hong Kong, Kadoorie Biological Sciences Building, Pokfulam Road, Hong Kong, China.
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Zhang N, Jin M, Wang K, Zhang Z, Shah NP, Wei H. Functional oligosaccharide fermentation in the gut: Improving intestinal health and its determinant factors-A review. Carbohydr Polym 2022; 284:119043. [PMID: 35287885 DOI: 10.1016/j.carbpol.2021.119043] [Citation(s) in RCA: 24] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2021] [Revised: 12/21/2021] [Accepted: 12/21/2021] [Indexed: 12/17/2022]
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Alkalbani NS, Osaili TM, Al-Nabulsi AA, Olaimat AN, Liu SQ, Shah NP, Apostolopoulos V, Ayyash MM. Assessment of Yeasts as Potential Probiotics: A Review of Gastrointestinal Tract Conditions and Investigation Methods. J Fungi (Basel) 2022; 8:jof8040365. [PMID: 35448596 PMCID: PMC9027893 DOI: 10.3390/jof8040365] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 03/27/2022] [Accepted: 03/31/2022] [Indexed: 12/22/2022] Open
Abstract
Probiotics are microorganisms (including bacteria, yeasts and moulds) that confer various health benefits to the host, when consumed in sufficient amounts. Food products containing probiotics, called functional foods, have several health-promoting and therapeutic benefits. The significant role of yeasts in producing functional foods with promoted health benefits is well documented. Hence, there is considerable interest in isolating new yeasts as potential probiotics. Survival in the gastrointestinal tract (GIT), salt tolerance and adherence to epithelial cells are preconditions to classify such microorganisms as probiotics. Clear understanding of how yeasts can overcome GIT and salt stresses and the conditions that support yeasts to grow under such conditions is paramount for identifying, characterising and selecting probiotic yeast strains. This study elaborated the adaptations and mechanisms underlying the survival of probiotic yeasts under GIT and salt stresses. This study also discussed the capability of yeasts to adhere to epithelial cells (hydrophobicity and autoaggregation) and shed light on in vitro methods used to assess the probiotic characteristics of newly isolated yeasts.
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Affiliation(s)
- Nadia S. Alkalbani
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab Emirates;
| | - Tareq M. Osaili
- Department Clinical Nutrition and Dietetics, University of Sharjah, Sharjah P.O. Box 27272, United Arab Emirates;
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid 22110, Jordan;
| | - Anas A. Al-Nabulsi
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid 22110, Jordan;
| | - Amin N. Olaimat
- Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, P. O. Box 330127, Zarqa 13133, Jordan;
| | - Shao-Quan Liu
- Department of Food Science and Technology, Faculty of Science, National University of Singapore, S14 Level 5, Science Drive 2, Singapore 117542, Singapore;
| | - Nagendra P. Shah
- Food and Nutritional Science, School of Biological Sciences, The University of Hong Kong, Pokfulam, Hong Kong 999077, China;
| | - Vasso Apostolopoulos
- Institute for Health and Sport, Victoria University, Melbourne, VIC 3030, Australia;
- Immunology Program, Australian Institute for Musculoskeletal Science (AIMSS), Melbourne, VIC 3021, Australia
| | - Mutamed M. Ayyash
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab Emirates;
- Correspondence:
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Xiao T, Shah NP. Role of cysteine in the improvement of γ-aminobutyric acid production by nonproteolytic Levilactobacillus brevis in coculture with Streptococcus thermophilus. J Dairy Sci 2022; 105:3883-3895. [DOI: 10.3168/jds.2021-21486] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2021] [Accepted: 12/27/2021] [Indexed: 11/19/2022]
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Koirala S, Shah NP, Pyakurel P, Khanal M, Rajbhandari SK, Pun T, Shrestha B, Maharjan B, Karki S, Koirala S, Tamang KB, Roggi A, Kumar AMV, Ortuño-Gutiérrez N. High success and low recurrence with shorter treatment regimen for multidrug-resistant TB in Nepal. Public Health Action 2021; 11:38-45. [PMID: 34778014 PMCID: PMC8575385 DOI: 10.5588/pha.21.0041] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2021] [Accepted: 07/30/2021] [Indexed: 11/22/2022] Open
Abstract
SETTING: Nine drug-resistant TB centres, some of them supported by Damien Foundation in Nepal where >80% of multidrug-resistant/rifampicin-resistant TB (MDR/RR-TB) patients are treated. OBJECTIVE: To assess the uptake, effectiveness and safety of the 9–12-month shorter treatment regimen (STR) in MDR/RR-TB patients registered from January 2018 to December 2019. DESIGN: This was a cohort study involving secondary programme data. RESULTS: Of 631 patients, 301 (48.0%) started and continued STR. Key reasons for ineligibility to start/continue STR were baseline resistance or exposure to second-line drugs (62.0%), contact with extensively drug-resistant TB (XDR-TB) or pre-XDR-TB (7.0%) patients and unavailability of STR drugs (6.0%). Treatment success was 79.6%; unsuccessful outcomes were death (12.0%), lost to follow-up (5.3%), failure (2.7%) and not evaluated (0.7%). Unsuccessful outcomes were significantly associated with HIV positivity and patient age ⩾55 years, with adjusted relative risk of respectively 2.39 (95% CI 1.52–3.77) and 3.86 (95% CI 2.30–6.46). Post-treatment recurrence at 6 and 12 months was respectively 0.5% and 2.4%. Serious adverse events (SAEs) were seen in 15.3% patients — hepatotoxicity and ototoxicity were most common. CONCLUSION: STR had a modest uptake, high treatment success and low post-treatment recurrence. For proper detection and management of SAEs, improving pharmacovigilance might be considered. Availability of rapid diagnostic test for second-line drugs is crucial for correct patient management.
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Affiliation(s)
| | - N P Shah
- National TB Control Center, Bhaktapur, Nepal
| | - P Pyakurel
- School of Public Health and Community Medicine, B P Koirala Institute of Health Sciences, Dharan, Nepal
| | - M Khanal
- National TB Control Center, Bhaktapur, Nepal
| | - S K Rajbhandari
- Sukra Raj Tropical and Infectious Disease Hospital, Kathmandu, Nepal
| | - T Pun
- National TB Control Center, Bhaktapur, Nepal
| | - B Shrestha
- German Nepal Tuberculosis Project, Nepal Anti TB Association (NATA), Kathmandu, Nepal
| | - B Maharjan
- National TB Control Center, Bhaktapur, Nepal
| | - S Karki
- German Nepal Tuberculosis Project, Nepal Anti TB Association (NATA), Kathmandu, Nepal
| | - S Koirala
- Yeti Health Science Academy, Kathmandu, Nepal
| | - K B Tamang
- Lalgadh Leprosy Hospital and Service Center, Dhanusa, Nepal
| | - A Roggi
- Damien Foundation Belgium, Brussels, Belgium
| | - A M V Kumar
- International Union Against Tuberculosis and Lung Disease (The Union), Paris, France.,The Union, South-East Asia Office, New Delhi, India.,Yenepoya Medical College, Yenepoya (deemed University), Mangaluru, India
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8
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Baig MA, Turner MS, Liu SQ, Al-Nabulsi AA, Shah NP, Ayyash MM. Potential Probiotic Pediococcus pentosaceus M41 Modulates Its Proteome Differentially for Tolerances Against Heat, Cold, Acid, and Bile Stresses. Front Microbiol 2021; 12:731410. [PMID: 34721329 PMCID: PMC8548654 DOI: 10.3389/fmicb.2021.731410] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2021] [Accepted: 09/13/2021] [Indexed: 01/01/2023] Open
Abstract
Probiotics containing functional food confer health benefits in addition to their nutritional properties. In this study, we have evaluated the differential proteomic responses of a potential novel probiotic Pediococcus pentosaceus M41 under heat, cold, acid, and bile stress conditions. We identified stress response proteins that could provide tolerances against these stresses and could be used as probiotic markers for evaluating stress tolerance. Pediococcus pentosaceus M41 was exposed for 2 h to each condition: 50°C (heat stress), 4°C (cold stress), pH 3.0 (acid stress) and 0.05% bile (bile stress). Proteomic analysis was carried out using 2D-IEF SDS PAGE and LC-MS/MS. Out of 60 identified proteins, 14 upregulated and 6 downregulated proteins were common among all the stress conditions. These proteins were involved in different biological functions such as translation-related proteins, carbohydrate metabolism (phosphoenolpyruvate phosphotransferase), histidine biosynthesis (imidazole glycerol phosphate synthase) and cell wall synthesis (tyrosine-protein kinase CapB). Proteins such as polysaccharide deacetylase, lactate oxidase, transcription repressor NrdR, dihydroxyacetone kinase were upregulated under three out of the four stress conditions. The differential expression of these proteins might be responsible for tolerance and protection of P. pentosaceus M41 against different stress conditions.
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Affiliation(s)
- Mohd Affan Baig
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, United Arab Emirates
| | - Mark S. Turner
- School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD, Australia
| | - Shao-Quan Liu
- Department of Food Science and Technology, Faculty of Science, National University of Singapore, Singapore, Singapore
| | - Anas A. Al-Nabulsi
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid, Jordan
| | - Nagendra P. Shah
- Food and Nutritional Science, School of Biological Sciences, The University of Hong Kong, Pokfulam, Hong Kong, SAR China
| | - Mutamed M. Ayyash
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, United Arab Emirates
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Ho SW, El-Nezami H, Corke H, Ho CS, Shah NP. L-citrulline enriched fermented milk with Lactobacillus helveticus attenuates dextran sulfate sodium (DSS) induced colitis in mice. J Nutr Biochem 2021; 99:108858. [PMID: 34587540 DOI: 10.1016/j.jnutbio.2021.108858] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2020] [Revised: 05/28/2021] [Accepted: 07/25/2021] [Indexed: 11/30/2022]
Abstract
Inflammatory bowel disease (IBD) is a group of chronic inflammatory gastrointestinal diseases that causes worldwide suffering. L. helveticus is a probiotic that can enhance intestinal barrier function via alleviation of excessive inflammatory response. Citrulline, a functional amino acid, has been reported to stimulate muscle synthesis and to function with a prebiotic-like action with certain Lactobacillus strains. The aim of this study was to investigate the potential synergistic effect of combining L. helveticus and citrulline on protection against damage induced by dextran sulfate sodium (DSS) in a mouse model. 6-week-old male C57BL/6J mice were fed with DSS water and randomly divided for administering with different milk treatments: 1) plain milk (control or DSS control), 2) 1% (w/v) citrulline enriched milk (Cit_milk), 3) milk fermented with L. helveticus (LHFM) and 4) DSS+milk fermented with L. helveticus with 1% (w/v) citrulline (Cit_LHFM). The treatment effects on the survival and macroscopic and microscopic signs were examined. All treatments presented different degrees of protective effects on attenuating the damages induced by DSS. All treatments reduced the body weight loss, disease activity index (DAI), histological scores, pro-inflammatory cytokine expression (IL-6, TNF-α and IFN-γ) and production (IL-4) (all P <0.05) and the tight junction (TJ) protein (zonula occluden-1 (ZO-1) expression. LHFM and Cit_LHFM improved survival rate (both at P<0.05). Particularly, Cit_LHFM showed greater effects on protecting the damages induced by DSS, especially in ameliorating colonic permeability, TJ protein (ZO-1, occludin and claudin-1) expression and distribution as well as in reducing IL-4 and IL-17 expression (all P <0.05). Our findings suggested that the combination of and citrulline had significant synergistic effect on protecting against injury from DSS-induced colitis. Therefore, citrulline enriched L. helveticus fermented milk is suggested to be a potential therapy for treating IBD.
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Affiliation(s)
- Sze Wing Ho
- Food and Nutritional Science, School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong
| | - Hani El-Nezami
- Food and Nutritional Science, School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong
| | - Harold Corke
- Biotechnology and Food Engineering Program, Guangdong Technion-Israel Institute of Technology, Shantou, Guangdong, China; Faculty of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa, Israel
| | - Chun Sing Ho
- Department of Pathology, Tuen Mun Hospital, Tuen Mun, Hong Kong
| | - Nagendra P Shah
- Food and Nutritional Science, School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong.
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Yu X, Li Y, Wu Q, Shah NP, Wei H, Xu F. Genomic Analysis for Antioxidant Property of Lactobacillus plantarum FLPL05 from Chinese Longevity People. Probiotics Antimicrob Proteins 2021; 12:1451-1458. [PMID: 32865760 DOI: 10.1007/s12602-020-09704-0] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Abstract
Antioxidant activity is one of the important probiotic characteristics for lactic acid bacteria including Lactobacillus plantarum, which is used for food fermentation or as a probiotic supplement. L. plantarum FLPL05 is a novel strain originally isolated from a healthy elderly individual of longevity. The organism has been demonstrated to exhibit high antioxidant property. However, there are limited genomic insights into the antioxidant properties of this organism. In this study, we performed whole-genome analysis regarding its antioxidant property. L. plantarum FLPL05 exhibited higher antioxidant activity compared with that of L. plantarum strains ATCC14917, ATCC8014, and WCFS1. The antioxidant capacity of L. plantarum FLPL05 was genetically linked to its antioxidant system, i.e., glutathione and thioredoxin involved in global regulation of defense against hydrogen peroxide challenge. L. plantarum FLPL05 was further examined for its antioxidant potential in D-Gal-induced aging mice and exhibited a significant increase in the activity of serum glutathione peroxidase (GSH-PX) and a decrease in the level of malondialdehyde (MDA). Moreover, our analyses exhibited a complete gene cluster including plnA, plnB, plnC, plnD, plnE, plnF, plnG, plnH, plnI, plnJ, plnK, plnM, plnN, plnO, plnP, plnQ, plnST, plnU, plnV, plnW, plnX, and plnY for production of bacteriocin. Our results suggest that L. plantarum FLPL05 could be a probiotic candidate.
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Affiliation(s)
- Xiaomin Yu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, People's Republic of China
| | - Yijuan Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, People's Republic of China
| | - Qinglong Wu
- Department of Pathology and Immunology, Baylor College of Medicine, Houston, TX, 77030, USA
| | - Nagendra P Shah
- Food and Nutritional Science, School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong, China
| | - Hua Wei
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, People's Republic of China
| | - Feng Xu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, People's Republic of China.
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Abdalla AK, Ayyash MM, Olaimat AN, Osaili TM, Al-Nabulsi AA, Shah NP, Holley R. Exopolysaccharides as Antimicrobial Agents: Mechanism and Spectrum of Activity. Front Microbiol 2021; 12:664395. [PMID: 34093478 PMCID: PMC8170130 DOI: 10.3389/fmicb.2021.664395] [Citation(s) in RCA: 68] [Impact Index Per Article: 22.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2021] [Accepted: 04/20/2021] [Indexed: 01/16/2023] Open
Abstract
Exopolysaccharides (EPSs) are metabolites synthesized and excreted by a variety of microorganisms, including lactic acid bacteria (LAB). EPS serve several biological functions such as interactions between bacteria and their environments, protection against hostile conditions including dehydration, the alleviation of the action of toxic compounds (bile salts, hydrolyzing enzymes, lysozyme, gastric, and pancreatic enzymes, metal ions, antibiotics), and stresses (changing pH, osmolarity), and evasion of the immune response and phage attack. Bacterial EPSs are considered valuable by the food, pharmaceutical, and nutraceutical industries, owing to their health-promoting benefits and rheological impacts. Numerous studies have reported the unusual antimicrobial activities of various EPS against a wide variety of pathogenic microbes (bacteria, virus, and fungi). This review aims to provide a comprehensive examination of the in vitro and in vivo antimicrobial activities of different EPSs, mainly against foodborne bacterial, fungal, and viral pathogens. The mechanism of EPS action against these pathogens as well as the methods used to measure antimicrobial activities are critically reviewed.
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Affiliation(s)
| | - Mutamed M. Ayyash
- Department of Food Science, College of Food and Agriculture, United Arab Emirates University (UAEU), Al Ain, United Arab Emirates
| | - Amin N. Olaimat
- Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, Zarqa, Jordan
| | - Tareq M. Osaili
- Department Clinical Nutrition and Dietetics, University of Sharjah, Sharjah, United Arab Emirates
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid, Jordan
| | - Anas A. Al-Nabulsi
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid, Jordan
| | - Nagendra P. Shah
- Food and Nutritional Science, School of Biological Sciences, The University of Hong Kong, Hong Kong, Hong Kong
| | - Richard Holley
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada
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Ayyash MM, Abdalla AK, AlKalbani NS, Baig MA, Turner MS, Liu SQ, Shah NP. Invited review: Characterization of new probiotics from dairy and nondairy products-Insights into acid tolerance, bile metabolism and tolerance, and adhesion capability. J Dairy Sci 2021; 104:8363-8379. [PMID: 33934857 DOI: 10.3168/jds.2021-20398] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2021] [Accepted: 03/24/2021] [Indexed: 12/12/2022]
Abstract
The selection of potential probiotic strains that possess the physiological capacity of performing successfully in the gastrointestinal tract (GIT) is a critical challenge. Probiotic microorganisms must tolerate the deleterious effects of various stresses to survive passage and function in the human GIT. Adhesion to the intestinal mucosa is also an important aspect. Recently, numerous studies have been performed concerning the selection and evaluation of novel probiotic microorganisms, mainly probiotic bacteria isolated from dairy and nondairy products. Therefore, it would be crucial to critically review the assessment methods employed to select the potential probiotics. This article aims to review and discuss the recent approaches, methods used for the selection, and outcomes of the evaluation of novel probiotic strains with the main purpose of supporting future probiotic microbial assessment studies. The findings and approaches used for assessing acid tolerance, bile metabolism and tolerance, and adhesion capability are the focus of this review. In addition, probiotic bile deconjugation and bile salt hydrolysis are explored. The selection of a new probiotic strain has mainly been based on the in vitro tolerance of physiologically related stresses including low pH and bile, to ensure that the potential probiotic microorganism can survive the harsh conditions of the GIT. However, the varied experimental conditions used in these studies (different types of media, bile, pH, and incubation time) hamper the comparison of the results of these investigations. Therefore, standardization of experimental conditions for characterizing and selecting probiotics is warranted.
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Affiliation(s)
- Mutamed M Ayyash
- Department of Food Science, College of Food and Agriculture, United Arab Emirates University (UAEU), PO Box 15551, Al Ain, United Arab Emirates.
| | - Abdelmoneim K Abdalla
- Food Science Department, College of Agriculture, South Valley University, 83523 Qena, Egypt
| | - Nadia S AlKalbani
- Department of Food Science, College of Food and Agriculture, United Arab Emirates University (UAEU), PO Box 15551, Al Ain, United Arab Emirates
| | - Mohd Affan Baig
- Department of Food Science, College of Food and Agriculture, United Arab Emirates University (UAEU), PO Box 15551, Al Ain, United Arab Emirates
| | - Mark S Turner
- School of Agriculture and Food Sciences, The University of Queensland (UQ), Brisbane, QLD 4072, Australia
| | - Shao-Quan Liu
- Department of Food Science and Technology, Faculty of Science, National University of Singapore, S14 Level 5, Science Drive 2 117542, Singapore
| | - Nagendra P Shah
- Food and Nutritional Science, School of Biological Sciences, the University of Hong Kong, Pokfulam Road, Hong Kong 999077, P.R. China
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Xiao T, Shah NP. Lactic acid produced by Streptococcus thermophilus activated glutamate decarboxylase (GadA) in Lactobacillus brevis NPS-QW 145 to improve γ-amino butyric acid production during soymilk fermentation. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110474] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Zhang D, Lillevang SK, Shah NP. Influence of pre-acidification, and addition of KGM and whey protein-based fat replacers CH-4560, and YO-8075 on texture characteristics and pizza bake properties of low-fat Mozzarella cheese. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110384] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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15
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Zhang T, Li K, Ding X, Sui Z, Yang QQ, Shah NP, Liu G, Corke H. Starch properties of high and low amylose proso millet (Panicum miliaceum L.) genotypes are differentially affected by varying salt and pH. Food Chem 2020; 337:127784. [PMID: 32795860 DOI: 10.1016/j.foodchem.2020.127784] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2020] [Revised: 06/23/2020] [Accepted: 08/03/2020] [Indexed: 11/17/2022]
Abstract
Variation in salt content and in pH are common in starch-based foods and can affect starch properties and final product texture. Fifteen accessions of proso millet starch with diverse amylose content were selected to investigate single factor and interaction effects of pH and NaCl on thermal, pasting, and textural properties. Pasting properties and gelatinization temperatures were markedly altered by salt addition. Changes in pH only had substantial effects on ΔH, but other properties were generally stable under different pH conditions. From two-way ANOVA, interactive effects of salt and pH were found to affect ΔH. The response of starch of different genotypes in terms of thermal and pasting properties differed under the same pH and salinity conditions. The reason is likely that ions in the starch-water system performed the roles of both reducing water activity and building of hydrogen bonds, which will have opposite effects on starch gelatinization.
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Affiliation(s)
- Tongze Zhang
- Department of Food Science and Technology, Shanghai Jiao Tong University, Shanghai 200240, People's Republic of China; School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong Special Administrative Region, People's Republic of China
| | - Kehu Li
- Department of Food Science and Technology, Shanghai Jiao Tong University, Shanghai 200240, People's Republic of China
| | - Xinghua Ding
- School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong Special Administrative Region, People's Republic of China
| | - Zhongquan Sui
- Department of Food Science and Technology, Shanghai Jiao Tong University, Shanghai 200240, People's Republic of China
| | - Qiong-Qiong Yang
- Department of Food Science and Technology, Shanghai Jiao Tong University, Shanghai 200240, People's Republic of China
| | - Nagendra P Shah
- School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong Special Administrative Region, People's Republic of China
| | - Guoqing Liu
- Institute of Millet Crops, Hebei Academy of Agriculture and Forestry Science, Shijiazhuang 050035, People's Republic of China.
| | - Harold Corke
- Biotechnology and Food Engineering Program, Guangdong Technion - Israel Institute of Technology, Shantou 515063, People's Republic of China; Faculty of Biotechnology and Food Engineering, Technion - Israel Institute of Technology, Haifa, Israel.
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Padmanabhan A, Shah NP. Structural characterization of exopolysaccharide from Streptococcus thermophilus ASCC 1275. J Dairy Sci 2020; 103:6830-6842. [PMID: 32475665 DOI: 10.3168/jds.2019-17439] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2019] [Accepted: 03/16/2020] [Indexed: 11/19/2022]
Abstract
In this study, we purified and characterized exopolysaccharide (EPS) produced by a high-EPS-producing dairy starter bacterium, Streptococcus thermophilus ASCC 1275. Crude EPS was extracted from S. thermophilus ASCC 1275 and partially purified using dialysis. Further purification and fractionation of exopolysaccharide was conducted using HPLC on a Superose 6 column (Cytiva/Global Life Sciences Solutions, Marlborough, MA). Glycosyl composition analysis, linkage analysis along with 1-dimensional and 2-dimensional nuclear magnetic resonance spectroscopy were performed to deduce the structure of EPS. Three fractions (F) obtained from gel permeation chromatography were termed F1 (2.6%), F2 (45.8%), and F3 (51.6%) with average molecular weights of approximately 511, 40, and 5 kDa, respectively. Monosaccharide composition analysis revealed the dominance of glucose, galactose, and mannose in all 3 fractions. Major linkages observed in F3 were terminal galactopyranosyl (t-Gal), 3-linked glucopyranosyl (3-Glc), 3-linked galactofuranosyl (3-Galf), and 3,6-linked glucopyranosyl (3,6-Glc) and major linkages present in F2 were 4-Glc (48 mol%), followed by terminal mannopyranosyl (t-Man), 2- + 3-linked mannopyranosyl (2-Man+3-Man), and 2,6-linked mannopyranosyl (2,6-Man; total ∼28 mol%). The 1-dimensional and 2-dimensional nuclear magnetic resonance spectroscopy revealed that F2 comprised mannans linked by (1→2) linkages and F3 consisted of linear chains of α-d-glucopyranosyl (α-d-Glcp), β-d-glucopyranosyl (β-d-Glcp), and β-d-galactofuranosyl (β-d-Galf) connected by (1→3) linkages; branching was through (1→6) linkage in F3. A possible structure of EPS in F2 and F3 was proposed.
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Affiliation(s)
- Aparna Padmanabhan
- Food and Nutritional Science, School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong SAR, China
| | - Nagendra P Shah
- Food and Nutritional Science, School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong SAR, China.
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Mbye M, Baig MA, AbuQamar SF, El-Tarabily KA, Obaid RS, Osaili TM, Al-Nabulsi AA, Turner MS, Shah NP, Ayyash MM. Updates on understanding of probiotic lactic acid bacteria responses to environmental stresses and highlights on proteomic analyses. Compr Rev Food Sci Food Saf 2020; 19:1110-1124. [PMID: 33331686 DOI: 10.1111/1541-4337.12554] [Citation(s) in RCA: 44] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2019] [Revised: 02/22/2020] [Accepted: 02/25/2020] [Indexed: 12/15/2022]
Abstract
Probiotics are defined as live microorganisms that improve the health of the host when administered in adequate quantities. Nonetheless, probiotics encounter extreme environmental conditions during food processing or along the gastrointestinal tract. This review discusses different environmental stresses that affect probiotics during food preparation, storage, and along the alimentary canal, including high temperature, low temperature, low and alkaline pH, oxidative stress, high hydrostatic pressure, osmotic pressure, and starvation. The understanding of how probiotics deal with environmental stress and thrive provides useful information to guide the selection of the strains with enhanced performance in specific situations, in food processing or during gastrointestinal transit. In most cases, multiple biological functions are affected upon exposure of the cell to environmental stress. Sensing of sublethal environmental stress can allow for adaptation processes to occur, which can include alterations in the expression of specific proteins.
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Affiliation(s)
- Mustapha Mbye
- Department of Food, Nutrition and Health, College of Food and Agriculture, United Arab Emirates University (UAEU), Al Ain, 15551, UAE
| | - Mohd Affan Baig
- Department of Food, Nutrition and Health, College of Food and Agriculture, United Arab Emirates University (UAEU), Al Ain, 15551, UAE
| | - Synan F AbuQamar
- Department of Biology, College of Science, United Arab Emirates University (UAEU), Al Ain, UAE
| | - Khaled A El-Tarabily
- Department of Biology, College of Science, United Arab Emirates University (UAEU), Al Ain, UAE.,Khalifa Center for Genetic Engineering and Biotechnology, United Arab Emirates University (UAEU), Al-Ain, UAE.,College of Science, Health, Engineering and Education, Murdoch University, Murdoch, Western Australia, Australia
| | - Reyad S Obaid
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, University of Sharjah, Sharjah, UAE
| | - Tareq M Osaili
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, University of Sharjah, Sharjah, UAE.,Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid, Jordan
| | - Anas A Al-Nabulsi
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid, Jordan
| | - Mark S Turner
- School of Agriculture and Food Sciences, the University of Queensland (UQ), Brisbane, Queensland, Australia
| | - Nagendra P Shah
- Food and Nutritional Science, School of Biological Sciences, the University of Hong Kong, Pok Fu Lam, Hong Kong
| | - Mutamed M Ayyash
- Department of Food, Nutrition and Health, College of Food and Agriculture, United Arab Emirates University (UAEU), Al Ain, 15551, UAE
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Wei M, Gu E, Luo J, Zhang Z, Xu D, Tao X, Shah NP, Wei H. Enterococcus hirae WEHI01 isolated from a healthy Chinese infant ameliorates the symptoms of type 2 diabetes by elevating the abundance of Lactobacillales in rats. J Dairy Sci 2020; 103:2969-2981. [PMID: 32059859 DOI: 10.3168/jds.2019-17185] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2019] [Accepted: 11/28/2019] [Indexed: 12/26/2022]
Abstract
Enterococcus hirae WEHI01 is a potential probiotic strain isolated from a healthy Chinese infant. This strain has previously been characterized as having cholesterol-lowering potential and good dairy fermentation performance. In this study, we used rat models with obesity and type 2 diabetes mellitus (T2DM) induced by a high fat and sucrose diet and low-dose streptozotocin, respectively, and we evaluated the effect of E. hirae WEHI01 on glycolipid metabolism, glycolipid-related gene expression, organ histopathology, and intestinal flora changes in the 2 models. Our results showed that administration of 5.0 × 109 cfu of E. hirae WEHI01 for 4 wk decreased serum lipid levels and regulated glycolipid metabolism in the liver of obese rats. Following continuous administration of the same concentration of E. hirae WEHI01 to a T2DM rat model for another 5 wk, E. hirae WEHI01 improved glucose tolerance, recovered body weight loss, and led to significant decreases in tumor necrosis factor-α, IL-6, IL-10, and total bile acid in serum. We also found that E. hirae WEHI01 restored the morphology of the pancreas, kidney, and liver, and changed the composition of the gut microbiota (i.e., decreased the Shannon index, increased the Simpson index, and substantially increased the abundance of Lactobacillales). Combining the results for the obese model and the T2DM model, we speculated that beneficial effects of E. hirae WEHI01 on T2DM could be due to (1) a significant increase in PPARA expression and a tendency for increased CYP7A1 expression in the liver of obese rats, promoting the conversion of cholesterol into bile acid and reducing serum total bile acid levels in T2DM model rats; or (2) a change in gut microbial diversity, especially elevated Lactobacillales abundance, which reduced the total bile acid in T2DM model rats. These results demonstrated that E. hirae WEHI01 has the potential to ameliorate type 2 diabetes in rats and provide a promising rationale for further research into the prevention and treatment of T2DM.
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Affiliation(s)
- Min Wei
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Enyu Gu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Jie Luo
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Zhihong Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Di Xu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Xueying Tao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Nagendra P Shah
- Food and Nutritional Science, School of Biological Science, University of Hong Kong, Pokfulam Road, Hong Kong, China
| | - Hua Wei
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
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Ho SW, El-Nezami H, Shah NP. The protective effects of enriched citrulline fermented milk with Lactobacillus helveticus on the intestinal epithelium integrity against Escherichia coli infection. Sci Rep 2020; 10:499. [PMID: 31949265 PMCID: PMC6965087 DOI: 10.1038/s41598-020-57478-w] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2019] [Accepted: 11/29/2019] [Indexed: 12/24/2022] Open
Abstract
This study examined the protective effects of citrulline enriched-fermented milk with live Lactobacillus helveticus ASCC 511 (LH511) on intestinal epithelial barrier function and inflammatory response in IPEC-J2 cells caused by pathogenic Escherichia coli. Five percent (v/v) of fermented milk with live LH511 and 4 mM citrulline (5%LHFM_Cit-4mM) significantly stimulated the population of IPEC-J2 cells by 36% as determined by MTT assay. Adhesion level of LH511 was significantly increased by 9.2% when incubated with 5%LHFM_Cit-4mM and 5%LHFM_Cit-4mM reduced the adhesion of enterohemorrhagic (EHEC) and entero-invasive (EIEC) E. coli in IPEC-J2 cells by 35.79% and 42.74%, respectively. Treatment with 5%LHFM_Cit-4mM ameliorated lipopolysaccharide (LPS) from E. coli O55:B5 induced activated inflammatory cytokines expression (TNF-α, IL-6 and IL-8) and concentration (IL-6 and IL-8) and early apoptosis. It restored the transepithelial electrical resistance (TEER) and regulated the expression and distribution of tight junction (TJ) proteins (zonula occluden-1 (ZO-1), occludin and claudin-1), toll-like receptors (TLRs) (TLR2 and TLR4) and negative regulators of TLRs signalling pathway (A20 and IRAK-M). In conclusion, our findings suggested that 5%LHFM_Cit-4mM might have the positive effects on improving and maintaining the intestinal epithelial cell integrity and inflammatory response under both normal and pathogenic LPS-stimulated conditions.
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Affiliation(s)
- Sze Wing Ho
- Food and Nutritional Science, School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Pokfulam, Hong Kong
| | - Hani El-Nezami
- Food and Nutritional Science, School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Pokfulam, Hong Kong
| | - Nagendra P Shah
- Food and Nutritional Science, School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Pokfulam, Hong Kong.
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20
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Wu Q, Chu H, Padmanabhan A, Shah NP. Functional Genomic Analyses of Exopolysaccharide-Producing Streptococcus thermophilus ASCC 1275 in Response to Milk Fermentation Conditions. Front Microbiol 2019; 10:1975. [PMID: 31507577 PMCID: PMC6716118 DOI: 10.3389/fmicb.2019.01975] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2019] [Accepted: 08/12/2019] [Indexed: 01/13/2023] Open
Abstract
Exopolysaccharide (EPS) produced from dairy bacteria improves texture and functionalities of fermented dairy foods. Our previous study showed improved EPS production from Streptococcus thermophilus ASCC1275 (ST1275) by simple alteration of fermentation conditions such as pH decrease (pH 6.5 → pH 5.5), temperature increase (37°C → 40°C) and/or whey protein isolate (WPI) supplementation. The iTRAQ-based proteomics in combination with transcriptomics were applied to understand cellular protein expression in ST1275 in response to above shifts during milk fermentation. The pH decrease induced the most differentially expressed proteins (DEPs) that are involved in cellular metabolic responses including glutamate catabolism, arginine biosynthesis, cysteine catabolism, purine metabolism, lactose uptake, and fatty acid biosynthesis. Temperature increase and WPI supplementation did not induce much changes in global protein express profiles of ST1275 between comparisons of pH 5.5 conditions. Comparative proteomic analyses from pairwise comparisons demonstrated enhanced glutamate catabolism and purine metabolism under pH 5.5 conditions (Cd2, Cd3, and Cd4) compared to that of pH 6.5 condition (Cd1). Concordance analysis for differential expressed genes (DEGs) and DEPs highlighted down-regulated glutamate catabolism and up-regulated arginine biosynthesis in pH 5.5 conditions. Down regulation of glutamate catabolism was also confirmed by pathway enrichment analysis. Down-regulation of EpsB involved in EPS assembly was observed at both mRNA and protein level in pH 5.5 conditions compared to that in pH 6.5 condition. Medium pH decreased to mild acidic level induced cellular changes associated with glutamate catabolism, arginine biosynthesis and regulation of EPS assembly in ST1275.
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Affiliation(s)
- Qinglong Wu
- School of Biological Sciences, The University of Hong Kong, Pokfulam, Hong Kong.,Texas Children's Microbiome Center, Department of Pathology, Texas Children's Hospital, Houston, TX, United States.,Department of Pathology and Immunology, Baylor College of Medicine, Houston, TX, United States
| | - Hung Chu
- School of Biological Sciences, The University of Hong Kong, Pokfulam, Hong Kong
| | - Aparna Padmanabhan
- School of Biological Sciences, The University of Hong Kong, Pokfulam, Hong Kong
| | - Nagendra P Shah
- School of Biological Sciences, The University of Hong Kong, Pokfulam, Hong Kong
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21
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Dai S, Jiang F, Shah NP, Corke H. Functional and pizza bake properties of Mozzarella cheese made with konjac glucomannan as a fat replacer. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.045] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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22
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Liu Z, Dong L, Jia K, Zhan H, Zhang Z, Shah NP, Tao X, Wei H. Sulfonation of Lactobacillus plantarum WLPL04 exopolysaccharide amplifies its antioxidant activities in vitro and in a Caco-2 cell model. J Dairy Sci 2019; 102:5922-5932. [DOI: 10.3168/jds.2018-15831] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/20/2023]
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23
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Dai S, Pan M, El-Nezami HS, Wan JMF, Wang MF, Habimana O, Lee JCY, Louie JCY, Shah NP. Effects of Lactic Acid Bacteria-Fermented Soymilk on Isoflavone Metabolites and Short-Chain Fatty Acids Excretion and Their Modulating Effects on Gut Microbiota. J Food Sci 2019; 84:1854-1863. [PMID: 31206699 DOI: 10.1111/1750-3841.14661] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2018] [Revised: 04/13/2019] [Accepted: 04/28/2019] [Indexed: 12/26/2022]
Abstract
Lactobacillus rhamnosus strain ASCC 1520 with high soy isoflavone transformation ability was used to ferment soymilk and added to the diet of mice. The impact of L. rhamnosus fermentation on soy isoflavone metabolites and intestinal bacterial community, in conjunction with fecal enzyme activity and short-chain fatty acids (SCFA) excretion was evaluated. Antibiotics intervention resulted in a decrease in fecal enzyme activities and SCFA. Although long-term intake of soymilk or L. rhamnosus-fermented soymilk did not affect the fecal β-glucuronidase and β-galactosidase activities, it improved the β-glucosidase activity when antibiotics were concomitantly administered. Soymilk or fermented soymilk administration increased the isoflavone metabolites (O-DMA and equol) excreted in urine. Antibiotics decreased the daidzein excretion and its metabolites but showed little effect on glycitein and genistein excretion. Principal coordinates analysis (PCoA) of the 16s rRNA gene sequencing data found a remarkable shift in gut microbiota after soymilk administration and antibiotics treatment. Matastats test of the relative abundance of bacterial taxa revealed Odoribacter (Bacteroidales family), Lactobacillus (Lactobacillales order), and Alistipes (Rikenellaceae family) were enriched in soymilk while bacterial taxa from Bacteroides and Lactobacillus were enriched in L. rhamnosus-fermented soymilk. Furthermore, there was less decrease in bacterial taxa with fermented soymilk group even when antibiotics were concomitantly administered. Overall, this study revealed that the gut microbiota of a healthy host is enough for the whole isoflavone metabolism under normal conditions. Feeding mice with L. rhamnosus-fermented soymilk improved fecal enzyme activity and kept the balance of the gut mirobiota when antibiotics were used. PRACTICAL APPLICATION: Feeding mice with L. rhamnosus-fermented soymilk improved fecal enzyme activity and kept the balance of the gut mirobiota when antibiotics were used.
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Affiliation(s)
- Shuhong Dai
- Dept. of Non-communicable Disease Prevention and Control, Shenzhen Nanshan Center for Chronic Disease Control, Shenzhen, Guangdong, P. R. China, 518054.,Food and Nutritional Sciences, School of Biological Sciences, The Univ. of Hong Kong, Pokfulam Road, Hong Kong
| | - Mingfang Pan
- Food and Nutritional Sciences, School of Biological Sciences, The Univ. of Hong Kong, Pokfulam Road, Hong Kong
| | - Hani S El-Nezami
- Food and Nutritional Sciences, School of Biological Sciences, The Univ. of Hong Kong, Pokfulam Road, Hong Kong
| | - Jennifer M F Wan
- Food and Nutritional Sciences, School of Biological Sciences, The Univ. of Hong Kong, Pokfulam Road, Hong Kong
| | - M F Wang
- Food and Nutritional Sciences, School of Biological Sciences, The Univ. of Hong Kong, Pokfulam Road, Hong Kong
| | - Olivier Habimana
- Food and Nutritional Sciences, School of Biological Sciences, The Univ. of Hong Kong, Pokfulam Road, Hong Kong
| | - Jetty C Y Lee
- Food and Nutritional Sciences, School of Biological Sciences, The Univ. of Hong Kong, Pokfulam Road, Hong Kong
| | - Jimmy C Y Louie
- Food and Nutritional Sciences, School of Biological Sciences, The Univ. of Hong Kong, Pokfulam Road, Hong Kong
| | - Nagendra P Shah
- Food and Nutritional Sciences, School of Biological Sciences, The Univ. of Hong Kong, Pokfulam Road, Hong Kong
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Chan CL, Gan RY, Shah NP, Corke H. Enhancing antioxidant capacity of Lactobacillus acidophilus-fermented milk fortified with pomegranate peel extracts. FOOD BIOSCI 2018. [DOI: 10.1016/j.fbio.2018.10.016] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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25
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Chan CL, Gan RY, Shah NP, Corke H. Polyphenols from selected dietary spices and medicinal herbs differentially affect common food-borne pathogenic bacteria and lactic acid bacteria. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.05.032] [Citation(s) in RCA: 49] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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26
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Padmanabhan A, Tong Y, Wu Q, Zhang J, Shah NP. Transcriptomic Insights Into the Growth Phase- and Sugar-Associated Changes in the Exopolysaccharide Production of a High EPS-Producing Streptococcus thermophilus ASCC 1275. Front Microbiol 2018; 9:1919. [PMID: 30177921 PMCID: PMC6109772 DOI: 10.3389/fmicb.2018.01919] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2018] [Accepted: 07/30/2018] [Indexed: 12/11/2022] Open
Abstract
In a previous study, incorporation of high exopolysaccharide (EPS) producing dairy starter bacterium Streptococcus thermophilus ASCC 1275 was found to improve functionality of low fat mozzarella cheese and yogurt. This bacterium in its eps gene cluster has a unique pair of chain length determining genes, epsC- epsD, when compared to other sequenced S. thermophilus strains. Hence, the aim of this study was to understand the regulatory mechanism of EPS production in this bacterium using transcriptomic analysis to provide opportunities to improve the yield of EPS. As sugars are considered as one of the major determinants of EPS production, after preliminary screening, we selected three sugars, glucose, sucrose and lactose to identify the EPS producing mechanism of this bacterium in M17 medium. Complete RNA-seq analysis was performed using Illumina HiSeq 2000 sequencing system on S. thermophilus 1275 grown in three different sugars at two-time points, 5 h (log phase) and 10 h (stationary phase) to recognize the genes involved in sugar uptake, UDP-sugar formation, EPS assembly and export of EPS outside the bacterial cell. S. thermophilus 1275 was found to produce high amount of EPS (∼430 mg/L) in sucrose (1%) supplemented M17 medium when compared to other two sugars. Differential gene expression analysis revealed the involvement of phosphoenolpyruvate phosphotransferase system (PEP-PTS) for glucose and sucrose uptake, and lacS gene for lactose uptake. The pathways for the formation of UDP-glucose and UDP-galactose were highly upregulated in all the three sugars. In the presence of sucrose, eps1C1D2C2D were found to be highly expressed which refers to high EPS production. Protein homology study suggested the presence of Wzx/Wzy-dependent EPS synthesis and transport pathway in this bacterium. KEGG pathway and COG functional enrichment analysis were also performed to support the result. This is the first report providing the transcriptomic insights into the EPS production mechanism of a common dairy bacterium, S. thermophilus.
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Affiliation(s)
- Aparna Padmanabhan
- Food and Nutritional Science, School of Biological Sciences, The University of Hong Kong, Pokfulam, Hong Kong
| | - Ying Tong
- Cancer Genetics, School of Biological Sciences, The University of Hong Kong, Pokfulam, Hong Kong
| | - Qinglong Wu
- Food and Nutritional Science, School of Biological Sciences, The University of Hong Kong, Pokfulam, Hong Kong
| | - Jiangwen Zhang
- Cancer Genetics, School of Biological Sciences, The University of Hong Kong, Pokfulam, Hong Kong
| | - Nagendra P. Shah
- Food and Nutritional Science, School of Biological Sciences, The University of Hong Kong, Pokfulam, Hong Kong
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Wan MLY, Chen Z, Shah NP, El-Nezami H. Effects of Lactobacillus rhamnosus GG and Escherichia coli Nissle 1917 Cell-Free Supernatants on Modulation of Mucin and Cytokine Secretion on Human Intestinal Epithelial HT29-MTX Cells. J Food Sci 2018; 83:1999-2007. [PMID: 29863797 DOI: 10.1111/1750-3841.14168] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2018] [Accepted: 03/29/2018] [Indexed: 12/15/2022]
Abstract
This study examined modulation effects of cell-free supernatants of two commonly studied probiotic bacteria Lactobacillus rhamnosus GG (LGG) and Escherichia coli Nissle 1917 (EcN) on mucin and cytokine profiles of human intestinal epithelial HT29-MTX cells. It was found that LGG and EcN supernatants differentially modulated MUC5AC and MUC5B mRNA and protein, and total mucin-like glycoprotein secretion. Regarding modulation of cytokine profiles, LGG supernatants moderately influenced the secretion of anti-inflammatory cytokines such as interleukin (IL)-4, IL-5, and IL-10, while those of EcN exerted a broad proinflammatory effect to intestinal epithelial cells by inducing the secretion of proinflammatory cytokines such as IL-8, monocyte chemotactic protein-1, transforming growth factor α, tumor necrosis factor α, granulocyte macrophage colony-stimulating factor, and interferon γ. These results suggested that LGG and EcN might produce different bioactive products that display differential modulation of mucin and cytokines, which may contribute to intestinal health and/or defense against bacteria/pathogens. PRACTICAL APPLICATION The results suggested that LGG and EcN might produce different bioactive products that display differential modulation of mucin and cytokines, which may contribute to intestinal health and/or defense against bacteria/pathogens.
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Affiliation(s)
- Murphy Lam-Yim Wan
- School of Biological Sciences, Faculty of Science, Kadoorie Biological Sciences Building, The Univ. of Hong Kong, Pokfulam, Hong Kong
| | - Zhijian Chen
- School of Biological Sciences, Faculty of Science, Kadoorie Biological Sciences Building, The Univ. of Hong Kong, Pokfulam, Hong Kong
| | - Nagendra P Shah
- School of Biological Sciences, Faculty of Science, Kadoorie Biological Sciences Building, The Univ. of Hong Kong, Pokfulam, Hong Kong
| | - Hani El-Nezami
- School of Biological Sciences, Faculty of Science, Kadoorie Biological Sciences Building, The Univ. of Hong Kong, Pokfulam, Hong Kong.,Inst. of Public Health and Clinical Nutrition, Univ. of Eastern Finland, Kuopio, Finland
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Wu Q, Shah NP. Comparative mRNA-Seq Analysis Reveals the Improved EPS Production Machinery in Streptococcus thermophilus ASCC 1275 During Optimized Milk Fermentation. Front Microbiol 2018; 9:445. [PMID: 29593689 PMCID: PMC5859087 DOI: 10.3389/fmicb.2018.00445] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2018] [Accepted: 02/26/2018] [Indexed: 12/16/2022] Open
Abstract
Exo-polysaccharide (EPS) produced by dairy starters plays critical roles in improving texture and functionalities of fermented dairy products. One of such high EPS producers, Streptococcus thermophilus ASCC 1275 (ST1275) was used as a model dairy strain to understand the stimulation of its EPS production under optimal milk fermentation conditions. The mRNA-seq analysis and targeted pathway analysis indicate that genes associated with lactose (milk sugar) catabolism, EPS assembly, proteolytic activity, and arginine/methionine/cysteine synthesis and transport in ST1275 were significantly up-regulated under the optimized conditions of pH 5.5, 40°C, or WPI supplementation compared to that of pH 6.5 and 37°C, respectively. This indicates that genes involved in above metabolisms cooperate together for improving EPS yield from ST1275. This study provides a global view map on potential targeted pathways and specific genes accounted for enhanced EPS production in Str. thermophilus and that could be modulated by fermentation conditions.
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Affiliation(s)
| | - Nagendra P. Shah
- Food and Nutritional Science, School of Biological Sciences, The University of Hong Kong, Pokfulam, Hong Kong
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Abstract
The aims of this study were to find the incidence of bifurcation of the inferior dental nerve (IDN) canal, to describe the characteristics of this variant, and to examine the sensitivity and specificity of dental panoramic tomography to identify it. We classified bifurcations by size and position relative to the main canal and the lower third molar using cone-beam computed tomography (CT) and dental panoramic tomography. In our study of 281 patients, 106 (38%) had bifurcations, and in one quarter, these were classified as large accessory canals. Bifurcations were most commonly found posterior to the lower third molar (n=64, 57%) or within 2mm of the roots of the third molar (n=40, 38%). The sensitivity and specificity of dental panoramic tomography to identify all bifurcations was 11% (95% CI: 5.67 to 17.97) and 91% (95% CI: 85.58 to 94.68), respectively; this was 33% (95% CI: 15.63 to 55.32) and 94% (95% CI: 90.34 to 96.50), respectively, for large bifurcations. Our use of cone-beam CT suggested an incidence of bifid canals of 38%, with a variation in size and distribution in relation to the lower third molar. It also showed that the sensitivity of panoramic radiography to identify them was poor.
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Affiliation(s)
- N P Shah
- Department of Oral Surgery, Royal London Hospital, London E1 1BB, UK; Department of Oral Surgery, Guy's Hospital, London SE1 9RT, UK.
| | - L Murtadha
- Department of Oral Surgery, Guy's Hospital, London SE1 9RT, UK.
| | - J Brown
- Department of Dental and Maxillofacial Radiology, Guy's Hospital, London SE1 9RT, UK.
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Gandhi A, Shah NP. Integrating omics to unravel the stress-response mechanisms in probiotic bacteria: Approaches, challenges, and prospects. Crit Rev Food Sci Nutr 2018; 57:3464-3471. [PMID: 26853094 DOI: 10.1080/10408398.2015.1136805] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Identifying the stress-response mechanism of probiotic bacteria has always captivated the interest of food producers. It is crucial to identify probiotic bacteria that have increased stress tolerance to survive during production, processing, and storage of food products. However, in order to achieve high resistance to environmental factors, there is a need to better understand stress-induced responses and adaptive mechanisms. With advances in bacterial genomics, there has been an upsurge in the application of other omic platforms such as transcriptomics, proteomics, metabolomics, and some more recent ones such as interactomics, fluxomics, and phenomics. These omic technologies have revolutionized the functional genomics and their application. There have been several studies implementing various omic technologies to investigate the stress responses of probiotic bacteria. Integrated omics has the potential to provide in-depth information about the mechanisms of stress-induced responses in bacteria. However, there remain challenges in integrating information from different omic platforms. This review discusses current omic techniques and challenges faced in integrating various omic platforms with focus on their use in stress-response studies.
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Affiliation(s)
- Akanksha Gandhi
- a Food and Nutritional Science, School of Biological Sciences , The University of Hong Kong , Hong Kong
| | - Nagendra P Shah
- a Food and Nutritional Science, School of Biological Sciences , The University of Hong Kong , Hong Kong
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Wu Q, Shah NP. High γ-aminobutyric acid production from lactic acid bacteria: Emphasis on Lactobacillus brevis as a functional dairy starter. Crit Rev Food Sci Nutr 2018; 57:3661-3672. [PMID: 26980301 DOI: 10.1080/10408398.2016.1147418] [Citation(s) in RCA: 77] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Abstract
γ-Aminobutyric acid (GABA) and GABA-rich foods have shown anti-hypertensive and anti-depressant activities as the major functions in humans and animals. Hence, high GABA-producing lactic acid bacteria (LAB) could be used as functional starters for manufacturing novel fermented dairy foods. Glutamic acid decarboxylases (GADs) from LAB are highly conserved at the species level based on the phylogenetic tree of GADs from LAB. Moreover, two functionally distinct GADs and one intact gad operon were observed in all the completely sequenced Lactobacillus brevis strains suggesting its common capability to synthesize GABA. Difficulties and strategies for the manufacture of GABA-rich fermented dairy foods have been discussed and proposed, respectively. In addition, a genetic survey on the sequenced LAB strains demonstrated the absence of cell envelope proteinases in the majority of LAB including Lb. brevis, which diminishes their cell viabilities in milk environments due to their non-proteolytic nature. Thus, several strategies have been proposed to overcome the non-proteolytic nature of Lb. brevis in order to produce GABA-rich dairy foods.
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Affiliation(s)
- Qinglong Wu
- a Food and Nutritional Science, School of Biological Sciences , The University of Hong Kong , Hong Kong , Hong Kong
| | - Nagendra P Shah
- a Food and Nutritional Science, School of Biological Sciences , The University of Hong Kong , Hong Kong , Hong Kong
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Al-Dhaheri AS, Al-Hemeiri R, Kizhakkayil J, Al-Nabulsi A, Abushelaibi A, Shah NP, Ayyash M. Health-promoting benefits of low-fat akawi cheese made by exopolysaccharide-producing probiotic Lactobacillus plantarum isolated from camel milk. J Dairy Sci 2017; 100:7771-7779. [DOI: 10.3168/jds.2017-12761] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2017] [Accepted: 05/29/2017] [Indexed: 12/21/2022]
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Dianawati D, Lim SF, Ooi YBH, Shah NP. Effect of Type of Protein-Based Microcapsules and Storage at Various Ambient Temperatures on the Survival and Heat Tolerance of Spray Dried Lactobacillus acidophilus. J Food Sci 2017; 82:2134-2141. [DOI: 10.1111/1750-3841.13820] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2017] [Revised: 06/14/2017] [Accepted: 06/29/2017] [Indexed: 11/27/2022]
Affiliation(s)
- Dianawati Dianawati
- Faculty of Food Science and Nutrition; Univ. Malaysia Sabah; Kota Kinabalu 88400 Malaysia
| | - Seng Feng Lim
- Faculty of Food Science and Nutrition; Univ. Malaysia Sabah; Kota Kinabalu 88400 Malaysia
| | - Yasmin Beng Houi Ooi
- Faculty of Food Science and Nutrition; Univ. Malaysia Sabah; Kota Kinabalu 88400 Malaysia
| | - Nagendra P. Shah
- Food and Nutritional Science, School of Biological Science; The Univ. of Hong Kong; Pokfulam Road Hong Kong
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Guo Y, Tian X, Huang R, Tao X, Shah NP, Wei H, Wan C. A physiological comparative study of acid tolerance of Lactobacillus plantarum ZDY 2013 and L. plantarum ATCC 8014 at membrane and cytoplasm levels. ANN MICROBIOL 2017. [DOI: 10.1007/s13213-017-1295-x] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023] Open
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Wu Q, Shah NP. Restoration of GABA production machinery in Lactobacillus brevis by accessible carbohydrates, anaerobiosis and early acidification. Food Microbiol 2017; 69:151-158. [PMID: 28941896 DOI: 10.1016/j.fm.2017.08.006] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2016] [Revised: 08/13/2017] [Accepted: 08/15/2017] [Indexed: 11/25/2022]
Abstract
Lactobacillus brevis is an efficient cell factory for producing bioactive γ-aminobutyric acid (GABA) by its gad operon-encoded glutamic acid decarboxylase (GAD) system. However, little mechanistic insights have been reported on the effects of carbohydrate, oxygen and early acidification on GABA production machinery in Lb. brevis. In the present study, GABA production from Lb. brevis was enhanced by accessible carbohydrates. Fast growth of this organism was stimulated by maltose and xylose. However, its GABA production was highly suppressed by oxygen exposure, but was fully restored by anaerobiosis that up-regulated the expression of gad operon in Lb. brevis cells. Although the level of cytosolic acidity was suitable for the functioning of GadA and GadB, early acidification of the medium (ipH 5 and ipH 4) restored GABA synthesis strictly in aerated cells of Lb. brevis because the expression of gad operon was not up-regulated in them. We conclude that GABA production machinery in Lb. brevis could be restored by accessible carbohydrates, anaerobiosis and early acidification. This will be of interest for controlling fermentation for synthesis of GABA and manufacturing GABA-rich fermented vegetables.
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Affiliation(s)
- Qinglong Wu
- School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong
| | - Nagendra P Shah
- School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong.
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Ahtesh FB, Apostolopoulos V, Stojanovska L, Shah NP, Mishra VK. Effects of fermented skim milk drink by Kluyveromyces marxianus
LAF4 co-cultured with lactic acid bacteria to release angiotensin-converting enzyme inhibitory activities. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12425] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Fatah B Ahtesh
- Center for Chronic Disease; College of Health and Biomedicine; Victoria University; Werribee Campus P.O. Box 14428 Melbourne Vic. 8001 Australia
| | - Vasso Apostolopoulos
- Center for Chronic Disease; College of Health and Biomedicine; Victoria University; Werribee Campus P.O. Box 14428 Melbourne Vic. 8001 Australia
| | - Lily Stojanovska
- Center for Chronic Disease; College of Health and Biomedicine; Victoria University; Werribee Campus P.O. Box 14428 Melbourne Vic. 8001 Australia
| | - Nagendra P Shah
- Food and Nutritional Science; School of Biological Sciences 6N08; Kadoorie Biological Sciences Building; The University of Hong Kong Hong Kong
| | - Vijay Kumar Mishra
- Center for Chronic Disease; College of Health and Biomedicine; Victoria University; Werribee Campus P.O. Box 14428 Melbourne Vic. 8001 Australia
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Abushelaibi A, Al-Mahadin S, El-Tarabily K, Shah NP, Ayyash M. Characterization of potential probiotic lactic acid bacteria isolated from camel milk. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.01.041] [Citation(s) in RCA: 97] [Impact Index Per Article: 13.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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39
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Li S, Shah NP. Sulphonated modification of polysaccharides from Pleurotus eryngii and Streptococcus thermophilus ASCC 1275 and antioxidant activities investigation using CCD and Caco-2 cell line models. Food Chem 2017; 225:246-257. [DOI: 10.1016/j.foodchem.2017.01.037] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2016] [Revised: 11/21/2016] [Accepted: 01/09/2017] [Indexed: 10/20/2022]
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40
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Mianzhi Y, Shah NP. Contemporary nucleic acid-based molecular techniques for detection, identification, and characterization of Bifidobacterium. Crit Rev Food Sci Nutr 2017; 57:987-1016. [PMID: 26565761 DOI: 10.1080/10408398.2015.1023761] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Bifidobacteria are one of the most important bacterial groups found in the gastrointestinal tract of humans. Medical and food industry researchers have focused on bifidobacteria because of their health-promoting properties. Researchers have historically relied on classic phenotypic approaches (culture and biochemical tests) for detection and identification of bifidobacteria. Those approaches still have values for the identification and detection of some bifidobacterial species, but they are often labor-intensive and time-consuming and can be problematic in differentiating closely related species. Rapid, accurate, and reliable methods for detection, identification, and characterization of bifidobacteria in a mixed bacterial population have become a major challenge. The advent of nucleic acid-based molecular techniques has significantly advanced isolation and detection of bifidobacteria. Diverse nucleic acid-based molecular techniques have been employed, including hybridization, target amplification, and fingerprinting. Certain techniques enable the detection, characterization, and identification at genus-, species-, and strains-levels, whereas others allow typing of species or strains of bifidobacteria. In this review, an overview of methodological principle, technique complexity, and application of various nucleic acid-based molecular techniques for detection, identification, and characterization of bifidobacteria is presented. Advantages and limitations of each technique are discussed, and significant findings based on particular techniques are also highlighted.
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Affiliation(s)
- Yao Mianzhi
- a Food and Nutritional Science , School of Biological Sciences, The University of Hong Kong , Hong Kong
| | - Nagendra P Shah
- a Food and Nutritional Science , School of Biological Sciences, The University of Hong Kong , Hong Kong
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Yang D, Wu X, Yu X, He L, Shah NP, Xu F. Mutual growth-promoting effect between Bifidobacterium bifidum WBBI03 and Listeria monocytogenes CMCC 54001. J Dairy Sci 2017; 100:3448-3462. [PMID: 28259400 DOI: 10.3168/jds.2016-11804] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2016] [Accepted: 01/16/2017] [Indexed: 01/12/2023]
Abstract
In this study, Bifidobacterium bifidum WBBI03 and Listeria monocytogenes CMCC 54001 were selected to detect the changes in their growth pattern after mutual interaction between them. The proteomic changes after the interaction between the 2 bacteria were detected by the isobaric tags for relative and absolute quantitation method. The proteins related to the biosynthesis and cell reproduction were selected, and their changes at the transcriptional level were monitored by fluorescent quantitative PCR. Also, 3 other types of probiotic organisms and opportunistic pathogens were used to verify the results mentioned above. The results showed that growing the 2 organisms together could promote the growth of each other, resulting in earlier entry into the logarithmic phase. The results also showed that the expression of these proteins mostly tended to be upregulated at the translational and transcriptional level. The increase in the expression of these proteins might help promote the growth and reproduction of B. bifidum WBBI03 and L. monocytogenes CMCC 54001. One aspect of the biological significance of their presence in the normal intestine may be that the opportunistic pathogens promote the growth of the probiotics.
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Affiliation(s)
- Dong Yang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047, P. R. China
| | - Xiaoli Wu
- Jiangxi University of Traditional Chinese Medicine, Nanchang, Jiangxi, 330004, P. R. China
| | - Xiaomin Yu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047, P. R. China
| | - Lihua He
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047, P. R. China
| | - Nagendra P Shah
- Food and Nutritional Science, School of Biological Science, The University of Hong Kong, Pokfulam Road, Hong Kong, 999077, China.
| | - Feng Xu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047, P. R. China.
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Pan M, Kumaree KK, Shah NP. Physiological Changes of Surface Membrane inLactobacilluswith Prebiotics. J Food Sci 2017; 82:744-750. [DOI: 10.1111/1750-3841.13608] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2016] [Revised: 12/08/2016] [Accepted: 12/09/2016] [Indexed: 11/29/2022]
Affiliation(s)
- Mingfang Pan
- Food and Nutritional Science, School of Biological Sciences; The Univ. of Hong Kong; Pokfulam Road Hong Kong
| | - Kishore K. Kumaree
- Food and Nutritional Science, School of Biological Sciences; The Univ. of Hong Kong; Pokfulam Road Hong Kong
| | - Nagendra P. Shah
- Food and Nutritional Science, School of Biological Sciences; The Univ. of Hong Kong; Pokfulam Road Hong Kong
- Adjunct Professor; Victoria Univ.; Melbourne Australia
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Wu Q, Tun HM, Law YS, Khafipour E, Shah NP. Common Distribution of gad Operon in Lactobacillus brevis and its GadA Contributes to Efficient GABA Synthesis toward Cytosolic Near-Neutral pH. Front Microbiol 2017; 8:206. [PMID: 28261168 PMCID: PMC5306213 DOI: 10.3389/fmicb.2017.00206] [Citation(s) in RCA: 56] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2016] [Accepted: 01/30/2017] [Indexed: 12/23/2022] Open
Abstract
Many strains of lactic acid bacteria (LAB) and bifidobacteria have exhibited strain-specific capacity to produce γ-aminobutyric acid (GABA) via their glutamic acid decarboxylase (GAD) system, which is one of amino acid-dependent acid resistance (AR) systems in bacteria. However, the linkage between bacterial AR and GABA production capacity has not been well established. Meanwhile, limited evidence has been provided to the global diversity of GABA-producing LAB and bifidobacteria, and their mechanisms of efficient GABA synthesis. In this study, genomic survey identified common distribution of gad operon-encoded GAD system in Lactobacillus brevis for its GABA production among varying species of LAB and bifidobacteria. Importantly, among four commonly distributed amino acid-dependent AR systems in Lb. brevis, its GAD system was a major contributor to maintain cytosolic pH homeostasis by consuming protons via GABA synthesis. This highlights that Lb. brevis applies GAD system as the main strategy against extracellular and intracellular acidification demonstrating its high capacity of GABA production. In addition, the abundant GadA retained its activity toward near-neutral pH (pH 5.5–6.5) of cytosolic acidity thus contributing to efficient GABA synthesis in Lb. brevis. This is the first global report illustrating species-specific characteristic and mechanism of efficient GABA synthesis in Lb. brevis.
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Affiliation(s)
- Qinglong Wu
- School of Biological Sciences, The University of Hong Kong Hong Kong, Hong Kong
| | - Hein Min Tun
- Department of Animal Science, University of Manitoba Winnipeg, MB, Canada
| | - Yee-Song Law
- School of Biological Sciences, The University of Hong Kong Hong Kong, Hong Kong
| | - Ehsan Khafipour
- Department of Animal Science, University of ManitobaWinnipeg, MB, Canada; Department of Medical Microbiology, University of ManitobaWinnipeg, MB, Canada
| | - Nagendra P Shah
- School of Biological Sciences, The University of Hong KongHong Kong, Hong Kong; Victoria UniversityMelbourne, VIC, Australia
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Abstract
The use of live probiotic bacteria as food supplement has become popular. Capability of probiotic bacteria to be kept at room temperature becomes necessary for customer's convenience and manufacturer's cost reduction. Hence, production of dried form of probiotic bacteria is important. Two common drying methods commonly used for microencapsulation are freeze drying and spray drying. In spite of their benefits, both methods have adverse effects on cell membrane integrity and protein structures resulting in decrease in bacterial viability. Microencapsulation of probiotic bacteria has been a promising technology to ensure bacterial stability during the drying process and to preserve their viability during storage without significantly losing their functional properties such acid tolerance, bile tolerance, surface hydrophobicity, and enzyme activities. Storage at room temperatures instead of freezing or low temperature storage is preferable for minimizing costs of handling, transportation, and storage. Concepts of water activity and glass transition become important in terms of determination of bacterial survival during the storage. The effectiveness of microencapsulation is also affected by microcapsule materials. Carbohydrate- and protein-based microencapsulants and their combination are discussed in terms of their protecting effect on probiotic bacteria during dehydration, during exposure to harsh gastrointestinal transit and small intestine transit and during storage.
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Affiliation(s)
- Dianawati Dianawati
- a School of Biomedical and Health Sciences, Victoria University , Werribee Campus, Melbourne , Victoria , Australia
| | - Vijay Mishra
- a School of Biomedical and Health Sciences, Victoria University , Werribee Campus, Melbourne , Victoria , Australia
| | - Nagendra P Shah
- a School of Biomedical and Health Sciences, Victoria University , Werribee Campus, Melbourne , Victoria , Australia.,b Food and Nutritional Science, School of Biological Science, The University of Hong Kong , Hong Kong
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Zhang F, Qiu L, Xu X, Liu Z, Zhan H, Tao X, Shah NP, Wei H. Beneficial effects of probiotic cholesterol-lowering strain of Enterococcus faecium WEFA23 from infants on diet-induced metabolic syndrome in rats. J Dairy Sci 2016; 100:1618-1628. [PMID: 28041735 DOI: 10.3168/jds.2016-11870] [Citation(s) in RCA: 50] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2016] [Accepted: 10/23/2016] [Indexed: 01/04/2023]
Abstract
The aim of this study was to select probiotic Enterococcus strains that have the potential to improve metabolic syndrome (MS). Ten Enterococcus strains isolated from healthy infants were evaluated for their probiotic properties in vitro, and Enterococcus faecium WEFA23 was selected due to its cholesterol removal ability (1.89 ± 0.07 mg/1010 cfu), highest glycodeoxycholic acid-hydrolase activity (1.86 ± 0.01 U/mg), and strong adhesion capacity to Caco-2 cells (17.90 ± 0.19%). The safety of E. faecium WEFA23 was verified by acute oral administration in mice, and it was found to have no adverse effects on general health status, bacterial translocation, and gut mucosal histology. Moreover, the beneficial effects of E. faecium WEFA23 on high-fat diet-induced MS in rats were investigated, and we found WEFA23 significantly decreased body weight, serum lipid levels (total cholesterol, triacylglycerols, and low-density lipoprotein cholesterol), blood glucose level, and insulin resistance in rats fed with a high-fat diet. This indicated that administration of E. faecium WEFA23 improved almost all key markers of MS, including obesity, hyperlipidemia, hyperglycemia, and insulin resistance. Our results supported E. faecium WEFA23 as a candidate for cholesterol-lowering dairy products and improvement of MS. Our research provided novel insights on Enterococcus as a strategy to combat MS.
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Affiliation(s)
- Fen Zhang
- School of Life Sciences, Nanchang University, Nanchang 330031, China
| | - Liang Qiu
- Jiangxi University of Traditional Chinese Medicine, Nanchang 330004, China
| | - Xiongpeng Xu
- School of Life Sciences, Nanchang University, Nanchang 330031, China
| | - Zhengqi Liu
- School of Life Sciences, Nanchang University, Nanchang 330031, China
| | - Hui Zhan
- School of Life Sciences, Nanchang University, Nanchang 330031, China
| | - Xueying Tao
- School of Life Sciences, Nanchang University, Nanchang 330031, China
| | - Nagendra P Shah
- Food and Nutritional Science, School of Biological Science, The University of Hong Kong, Pokfulam Road, Hong Kong 999077, China
| | - Hua Wei
- School of Life Sciences, Nanchang University, Nanchang 330031, China.
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Chen T, Wu Q, Zhou H, Deng K, Wang X, Meng F, Yang S, Wang X, Shah NP, Wei H. Assessment of commercial probiotic products in China for labelling accuracy and probiotic characterisation of selected isolates. INT J DAIRY TECHNOL 2016. [DOI: 10.1111/1471-0307.12331] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Tingtao Chen
- State Key Laboratory of Food Science and Technology; Nanchang University; 235 Nanjing East Road Nanchang Jiangxi 330047 China
- Institute of Translational Medicine; Nanchang University; 999 Xuefu Road Honggutan New District Nanchang Jiangxi 330031 China
| | - Qinglong Wu
- State Key Laboratory of Food Science and Technology; Nanchang University; 235 Nanjing East Road Nanchang Jiangxi 330047 China
- Food and Nutritional Science; School of Biological Sciences; The University of Hong Kong; Pokfulam Road Hong Kong Hong Kong
| | - Haiting Zhou
- Institute of Translational Medicine; Nanchang University; 999 Xuefu Road Honggutan New District Nanchang Jiangxi 330031 China
| | - Kan Deng
- Institute of Translational Medicine; Nanchang University; 999 Xuefu Road Honggutan New District Nanchang Jiangxi 330031 China
| | - Xin Wang
- Institute of Translational Medicine; Nanchang University; 999 Xuefu Road Honggutan New District Nanchang Jiangxi 330031 China
| | - Fanjing Meng
- Institute of Translational Medicine; Nanchang University; 999 Xuefu Road Honggutan New District Nanchang Jiangxi 330031 China
| | - Shaoguo Yang
- Institute of Translational Medicine; Nanchang University; 999 Xuefu Road Honggutan New District Nanchang Jiangxi 330031 China
| | - Xiaolei Wang
- Institute of Translational Medicine; Nanchang University; 999 Xuefu Road Honggutan New District Nanchang Jiangxi 330031 China
| | - Nagendra P Shah
- Food and Nutritional Science; School of Biological Sciences; The University of Hong Kong; Pokfulam Road Hong Kong Hong Kong
| | - Hua Wei
- State Key Laboratory of Food Science and Technology; Nanchang University; 235 Nanjing East Road Nanchang Jiangxi 330047 China
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Yang D, Yu X, Wu Y, Chen X, Wei H, Shah NP, Xu F. Enhancing flora balance in the gastrointestinal tract of mice by lactic acid bacteria from Chinese sourdough and enzyme activities indicative of metabolism of protein, fat, and carbohydrate by the flora. J Dairy Sci 2016; 99:7809-7820. [DOI: 10.3168/jds.2016-11467] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2016] [Accepted: 06/17/2016] [Indexed: 01/16/2023]
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Xie Q, Pan M, Huang R, Tian X, Tao X, Shah NP, Wei H, Wan C. Short communication: Modulation of the small intestinal microbial community composition over short-term or long-term administration with Lactobacillus plantarum ZDY2013. J Dairy Sci 2016; 99:6913-6921. [DOI: 10.3168/jds.2016-11141] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2016] [Accepted: 05/19/2016] [Indexed: 12/22/2022]
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le Coutre PD, Hughes TP, Mahon FX, Kim DW, Steegmann JL, Shah NP, Gooden K, Wallis N, Cortes JE. Low incidence of peripheral arterial disease in patients receiving dasatinib in clinical trials. Leukemia 2016; 30:1593-6. [PMID: 26686247 PMCID: PMC4935977 DOI: 10.1038/leu.2015.352] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- P D le Coutre
- Charité, Campus Virchow Klinikum, Medizinische Klinik m.S. Hämatologie und Onkologie, Universitätsmedizin Berlin, Berlin, Germany
| | - T P Hughes
- Cancer Theme, South Australian Health and Medical Research Institute (SAHMRI), Department of Haematology, SA Pathology, University of Adelaide, Adelaide, South Australia, Australia
| | - F-X Mahon
- Centre Hospitalier Universitaire de Bordeaux, Laboratoire d'Hématologie et Service des Maladies du Sang, Bordeaux et Institut Bergonié, Bordeaux, France
| | - D-W Kim
- Division of Hematology, Seoul St Mary's Hospital, The Catholic University of Korea, Seoul, South Korea
| | - J L Steegmann
- Department of Hematology and IIS-IP, Hospital Universitario de la Princesa, Madrid, Spain
| | - N P Shah
- Department of Medicine, Division of Hematology/Oncology, University of California at San Francisco School of Medicine, San Francisco, CA, USA
| | - K Gooden
- Bristol-Myers Squibb, Princeton, NJ, USA
| | - N Wallis
- Bristol-Myers Squibb, Princeton, NJ, USA
| | - J E Cortes
- Division of Cancer Medicine, Department of Leukemia, The University of Texas, MD Anderson Cancer Center, Houston, TX, USA
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50
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Dai S, Corke H, Shah NP. Utilization of konjac glucomannan as a fat replacer in low-fat and skimmed yogurt. J Dairy Sci 2016; 99:7063-7074. [PMID: 27372590 DOI: 10.3168/jds.2016-11131] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2016] [Accepted: 05/24/2016] [Indexed: 11/19/2022]
Abstract
Konjac glucomannan (KGM) has been reported to be beneficial to human health, as well as having potential functional properties as a fat replacer in dairy products. In this study, 0.5% KGM solution was added to prepare low-fat (LFKGM) and skimmed (SKKGM) yogurts, and their physicochemical properties were compared with those of full-fat yogurt control (FFC), low-fat yogurt control (LFC), and skimmed yogurt control (SKC). Properties and composition were determined and the microscopic structures of all yogurts were observed during storage at 4°C for 21d. Generally, addition of KGM to yogurts had no significant effect on composition, pH, and titratable acidity at each storage day. The LFKGM and SKKGM had higher whiteness, greenness, and yellowness hues compared with those of the LFC and SKC. The proteolysis of LFKGM and SKKGM was similar to that of FFC, whereas it was lower than in LFC and SKC after 14d of storage. Addition of KGM had no positive effects on the water-holding capacity, but led to a decrease in syneresis and spontaneous whey separation in LFKGM and SKKGM compared with those of LFC and SKC. The spontaneous whey separation of LFKGM was similar to that of FFC. Presence of KGM in skimmed yogurt affected textural characteristics, while having little effect on texture of low-fat yogurt. Additionally, LFKGM and SKKGM showed stronger and more stable gel structures than those of FFC, LFC, and SKC. Overall, no substantial changes were found in the characteristics for each yogurt during storage, except for pH and gel structures. Results indicated that KGM may be a good fat replacer to develop reduced-fat yogurts with desired characteristics.
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Affiliation(s)
- Shuhong Dai
- Food and Nutritional Sciences, School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong, Pokfulam 0000
| | - Harold Corke
- Food and Nutritional Sciences, School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong, Pokfulam 0000; Department of Food Science and Technology, Shanghai Jiao Tong University, Shanghai, 200240, PR China
| | - Nagendra P Shah
- Food and Nutritional Sciences, School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong, Pokfulam 0000.
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