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Zhao J, Wang L, Cheng S, Zhang Y, Yang M, Fang R, Li H, Man C, Jiang Y. A Potential Synbiotic Strategy for the Prevention of Type 2 Diabetes: Lactobacillus paracasei JY062 and Exopolysaccharide Isolated from Lactobacillus plantarum JY039. Nutrients 2022; 14:nu14020377. [PMID: 35057558 PMCID: PMC8782018 DOI: 10.3390/nu14020377] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Revised: 01/05/2022] [Accepted: 01/12/2022] [Indexed: 02/08/2023] Open
Abstract
The disturbance of intestinal microorganisms and the exacerbation of type 2 diabetes (T2D) are mutually influenced. In this study, the effect of exopolysaccharides (EPS) from Lactobacillus plantarum JY039 on the adhesion of Lactobacillus paracasei JY062 was investigated, as well as their preventive efficacy against T2D. The results showed that the EPS isolated from L. plantarum JY039 effectively improved the adhesion rate of L. paracasei JY062 to Caco-2 cells (1.8 times) and promoted the proliferation of L. paracasei JY062. In the mice experiment, EPS, L. paracasei JY062 and their complex altered the structure of the intestinal microbiota, which elevated the proportion of Bifidobacterium, Faecalibaculum, while inversely decreasing the proportion of Firmicutes, Muribaculaceae, Lachnospiraceae and other bacteria involved in energy metabolism (p < 0.01; p < 0.05); enhanced the intestinal barrier function; promoted secretion of the gut hormone peptide YY (PYY) and glucagon-like peptide-1 (GLP-1); and reduced inflammation by balancing pro-inflammatory factors IL-6, TNF-α and anti-inflammatory factor IL-10 (p < 0.01; p < 0.05). These results illustrate that EPS and L. paracasei JY062 have the synbiotic potential to prevent and alleviate T2D.
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Affiliation(s)
| | | | | | | | | | | | | | - Chaoxin Man
- Correspondence: (C.M.); (Y.J.); Tel.: +86-18946196731(C.M.); +86-451-55191820(Y.J.)
| | - Yujun Jiang
- Correspondence: (C.M.); (Y.J.); Tel.: +86-18946196731(C.M.); +86-451-55191820(Y.J.)
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Al Azzaz J, Al Tarraf A, Heumann A, Da Silva Barreira D, Laurent J, Assifaoui A, Rieu A, Guzzo J, Lapaquette P. Resveratrol Favors Adhesion and Biofilm Formation of Lacticaseibacillus paracasei subsp. paracasei Strain ATCC334. Int J Mol Sci 2020; 21:ijms21155423. [PMID: 32751457 PMCID: PMC7432909 DOI: 10.3390/ijms21155423] [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] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2020] [Revised: 07/21/2020] [Accepted: 07/28/2020] [Indexed: 12/21/2022] Open
Abstract
Bacterial strains of the Lactobacillaceae family are widely used as probiotics for their multifaceted potential beneficial properties. However, no official recommendations for their clinical use exist since, in many cases, oral administrations of these bacteria displayed limited beneficial effects in human. Additional research is thus needed to improve the efficiency of existing strains with strong potential. In this context, we assess in vitro the effects of nine polyphenols to stimulate biofilm formation by lactobacilli, a feature enhancing their functionalities. Among these polyphenols, we identify trans-Resveratrol (referred to hereafter as Resveratrol) as a potent inducer of biofilm formation by Lacticaseibacillus paracasei (formerly designated as Lactobacillus paracasei) ATCC334 strain. This effect is strain-dependent and relies on the enhancement of L. paracasei adhesion to abiotic and biotic surfaces, including intestinal epithelial cells. Mechanistically, Resveratrol modify physico-chemical properties of the bacterial surface and thereby enhances L. paracasei aggregation, subsequently facilitating adhesion and biofilm development. Together, our in vitro data demonstrate that Resveratrol might be used to modulate the behavior of Lactobacilli with probiotic properties. Combination of probiotics and polyphenols could be considered to enhance the probiotic functionalities in further in vivo studies.
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Affiliation(s)
- Jana Al Azzaz
- Université de Bourgogne Franche-Comté (UBFC), AgroSup Dijon, F-21000 Dijon, France; (J.A.A.); (A.A.T.); (A.H.); (D.D.S.B.); (J.L.); (A.A.); (A.R.)
- Muséum National d’Histoire Naturelle (MNHN), Centre National de la Recherche Scientifique, UMR7245, Molécules de Communication et Adaptation des Microorganismes (MCAM), 75005 Paris, France
| | - Alissar Al Tarraf
- Université de Bourgogne Franche-Comté (UBFC), AgroSup Dijon, F-21000 Dijon, France; (J.A.A.); (A.A.T.); (A.H.); (D.D.S.B.); (J.L.); (A.A.); (A.R.)
| | - Arnaud Heumann
- Université de Bourgogne Franche-Comté (UBFC), AgroSup Dijon, F-21000 Dijon, France; (J.A.A.); (A.A.T.); (A.H.); (D.D.S.B.); (J.L.); (A.A.); (A.R.)
| | - David Da Silva Barreira
- Université de Bourgogne Franche-Comté (UBFC), AgroSup Dijon, F-21000 Dijon, France; (J.A.A.); (A.A.T.); (A.H.); (D.D.S.B.); (J.L.); (A.A.); (A.R.)
| | - Julie Laurent
- Université de Bourgogne Franche-Comté (UBFC), AgroSup Dijon, F-21000 Dijon, France; (J.A.A.); (A.A.T.); (A.H.); (D.D.S.B.); (J.L.); (A.A.); (A.R.)
| | - Ali Assifaoui
- Université de Bourgogne Franche-Comté (UBFC), AgroSup Dijon, F-21000 Dijon, France; (J.A.A.); (A.A.T.); (A.H.); (D.D.S.B.); (J.L.); (A.A.); (A.R.)
| | - Aurélie Rieu
- Université de Bourgogne Franche-Comté (UBFC), AgroSup Dijon, F-21000 Dijon, France; (J.A.A.); (A.A.T.); (A.H.); (D.D.S.B.); (J.L.); (A.A.); (A.R.)
| | - Jean Guzzo
- Université de Bourgogne Franche-Comté (UBFC), AgroSup Dijon, F-21000 Dijon, France; (J.A.A.); (A.A.T.); (A.H.); (D.D.S.B.); (J.L.); (A.A.); (A.R.)
- Correspondence: (J.G.); (P.L.)
| | - Pierre Lapaquette
- Université de Bourgogne Franche-Comté (UBFC), AgroSup Dijon, F-21000 Dijon, France; (J.A.A.); (A.A.T.); (A.H.); (D.D.S.B.); (J.L.); (A.A.); (A.R.)
- Correspondence: (J.G.); (P.L.)
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Mladenović D, Djukić-Vuković A, Stanković M, Milašinović-Šeremešić M, Radosavljević M, Pejin J, Mojović L. Bioprocessing of agro-industrial residues into lactic acid and probiotic enriched livestock feed. J Sci Food Agric 2019; 99:5293-5302. [PMID: 31006866 DOI: 10.1002/jsfa.9759] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/05/2018] [Revised: 02/24/2019] [Accepted: 04/16/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Growing challenges of resource depletion, food security and environmental protection are putting stress on the development of biorefinery processes for bioprocessing of residues from food and agro-industry into value-added products. In this study, the simultaneous production of lactic acid (LA) and livestock feed on a combined substrate based on molasses and potato stillage by Lactobacillus paracasei NRRL B-4564 immobilized onto sunflower seed hull (SSH), brewer's spent grain (BSG) and sugar beet pulp (SBP) was studied. RESULTS The highest total LA concentration of 399 g L-1 with overall productivity of 1.27 g L-1 h-1 was achieved in repeated batch fermentation by SBP-immobilized biocatalyst, followed by BSG- and SSH-immobilized cells. Fermentation improved the content of proteins and ash, and decreased the content of fibers in all three support materials. In addition, the fermentation had favorable effect on in vitro dry matter digestibility and energy values of SSH and BSG. According to assessment of probiotic potential, L. paracasei demonstrated a favorable probiotic profile, exhibiting high resistance to simulated ruminant digestive tract and significant antioxidant and antimicrobial activity. CONCLUSIONS The proposed strategy enables valorization of agro-industrial residues as value-added ruminant feed and simultaneous LA production. Following principles of circular economy, the developed process combines different raw materials and integrates them into a biorefinery process, improving the overall profitability and productivity. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Dragana Mladenović
- Innovation Center of the Faculty of Technology and Metallurgy, University of Belgrade, Belgrade, Serbia
| | - Aleksandra Djukić-Vuković
- Department of Biochemical Engineering and Biotechnology, Faculty of Technology and Metallurgy, University of Belgrade, Belgrade, Serbia
| | - Miroslav Stanković
- Department of Catalysis and Chemical Engineering, Institute of Chemistry, Technology and Metallurgy, University of Belgrade, Belgrade, Serbia
| | | | - Milica Radosavljević
- Department of Food Technology and Biochemistry, Maize Research Institute 'Zemun Polje', Belgrade, Serbia
| | - Jelena Pejin
- Department of Biotechnology and Pharmaceutical Engineering, Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
| | - Ljiljana Mojović
- Department of Biochemical Engineering and Biotechnology, Faculty of Technology and Metallurgy, University of Belgrade, Belgrade, Serbia
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Kim JA, Bayo J, Cha J, Choi YJ, Jung MY, Kim DH, Kim Y. Investigating the probiotic characteristics of four microbial strains with potential application in feed industry. PLoS One 2019; 14:e0218922. [PMID: 31242260 PMCID: PMC6594638 DOI: 10.1371/journal.pone.0218922] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2018] [Accepted: 06/13/2019] [Indexed: 12/21/2022] Open
Abstract
The present study aimed to evaluate the probiotic characteristics of certain microbial strains for potential use as feed additives. Three bacterial strains and a yeast previously isolated from different environments were investigated. The strains were subjected to molecular identification and established as Lactobacillus paracasei CP133, Lactobacillus plantarum CP134, Bacillus subtilis CP350 and Saccharomyces cerevisiae CP605. Lactobacillus sp. CP133 and CP134 exhibited antibiosis, antibiotic activity, and relative odor reduction ability. Bacillus subtilis CP350 was thermotolerant, reduced hydrogen sulfide gas and showed significant proteolytic activity, whereas Saccharomyces cerevisiae CP605 exhibited high acid and bile salt tolerance. In general, the isolates in this study demonstrated improved functional characteristics, particularly acid and bile tolerance and relative cell adhesion to HT-29 monolayer cell line. Results in this work provides multifunctional probiotic characteristics of the strains for potential development of probiotics and cleaning of the environment.
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Affiliation(s)
- Jung-Ae Kim
- Center for Industrialization of Agricultural and Livestock Microorganisms, Jeongeup-si, Korea
| | - Joel Bayo
- Department of Agricultural Convergence Technology, Chonbuk National University, Jeonju-si, Korea
| | | | - Yeon Jae Choi
- International Agricultural Development and Cooperation Center, Chonbuk National University, Jeonju-si, Korea
| | - Min Young Jung
- Center for Industrialization of Agricultural and Livestock Microorganisms, Jeongeup-si, Korea
| | - Dae-Hyuk Kim
- Center for Industrialization of Agricultural and Livestock Microorganisms, Jeongeup-si, Korea
- Department of Molecular Biology, Chonbuk National University, Jeonju-si, Korea
| | - Yangseon Kim
- Center for Industrialization of Agricultural and Livestock Microorganisms, Jeongeup-si, Korea
- * E-mail:
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Huang G, Chen S, Tang Y, Dai C, Sun L, Ma H, He R. Stimulation of low intensity ultrasound on fermentation of skim milk medium for yield of yoghurt peptides by Lactobacillus paracasei. Ultrason Sonochem 2019; 51:315-324. [PMID: 30322762 DOI: 10.1016/j.ultsonch.2018.09.033] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/20/2018] [Revised: 09/12/2018] [Accepted: 09/23/2018] [Indexed: 06/08/2023]
Abstract
Herein the effect of low intensity ultrasound on the fermentation of skim milk medium by Lactobacillus paracasei were investigated to obtain optimum ultrasonic conditions for the highest yield of yoghurt peptides. The results showed that the fermented skim milk medium treated with ultrasound with its seed culture without ultrasonic treatment was an optimum scheme. In this scheme with the ultrasonic conditions of 28 kHz, ultrasonic pulsed model of on-time 100 s and off-time 10 s, 100 W/L for the treatment time of 30 min after the fermentation time of 9 h, the peptide content in the fermented skim milk media increased by 49.5% and the viable cells in the same media increased by 43.5% compared with those in the untreated samples. By response surface methodology (RSM) analysis and its verification experiments, a reasonably accurate empirical model was established for investigating and predicting the relationship between skim milk concentration, ultrasonic treatment time, power and the yield of yoghurt peptides. The former two parameters 12.6% w/v and 35 min were taken in the verification experiments in which the peptide content of the fermented media reached 5.9 mg/mL with an increase by 64.23% and the peptide yield was 14.2%, similar to its theoretical value of 14.6% according to the empirical model. The comparison of extracellular enzyme activities in the fermented skim milk media between with and without ultrasonic treatment under the conditions in the optimum scheme indicated that the mechanism of the ultrasound-activated peptide content increment might be the extracellular enzyme activities immediately activated by the ultrasound, effect of which would disappear in the progress of fermentation after the ultrasound was removed.
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Affiliation(s)
- Guoping Huang
- Institute of Life Sciences, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China
| | - Suwan Chen
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China
| | - Yingxiu Tang
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China
| | - Chunhua Dai
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China
| | - Ling Sun
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China
| | - Haile Ma
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China
| | - Ronghai He
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China.
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Giribaldi M, Gai F, Peiretti PG, Ortoffi MF, Lavermicocca P, Lonigro SL, Valerio F, Cavallarin L. Quality of ready-to-eat swordfish fillets inoculated with Lactobacillus paracasei IMPC 2.1. J Sci Food Agric 2019; 99:199-209. [PMID: 29851067 DOI: 10.1002/jsfa.9161] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/19/2018] [Revised: 05/18/2018] [Accepted: 05/24/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND The quality of marinated ready-to-eat (RTE) swordfish fillets, with or without inoculation with the probiotic strain Lactobacillus paracasei IMPC 2.1, was assessed over 3 months of refrigerated storage at 4 °C. RTE probiotic and control fish fillets were sampled after 7, 14, 30, 60, and 90 days of storage. Microbiological tests were performed, and fatty acid (FA) profiles and malondialdehyde content were examined. Microbiological counts, including total viable count, lactic acid bacteria (LAB), yeasts, moulds, Enterobacteriaceae, and Pseudomonadaceae were determined. RESULTS Inoculation successfully ensured the growth of the probiotic strain and prevented the growth of other LAB. The two RTE products showed significant differences in lipid profile and lipid oxidation during storage. In particular, inoculation with L. paracasei IMPC 2.1 increased the amount of polyunsaturated FAs and limited the amount of monounsaturated FAs and oleic acid, as well as lipid oxidation. It thus represents an interesting strategy for preserving the chemical quality of fish fillets and an alternative means of delivering probiotics. CONCLUSION Probiotic inoculation with Lactobacillus paracasei seemed to delay lipid oxidation of the fish flesh and increase the retention of polyunsaturated FAs, suggesting a potential application for this strain in the seafood industry. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Marzia Giribaldi
- Institute of Sciences of Food Production, National Research Council, Grugliasco, Italy
- Agricultural Engineering and Food Technologies Research Center, Council for Agricultural Research and Economics (CREA), Turin, Italy
| | - Francesco Gai
- Institute of Sciences of Food Production, National Research Council, Grugliasco, Italy
| | - Pier Giorgio Peiretti
- Institute of Sciences of Food Production, National Research Council, Grugliasco, Italy
| | | | - Paola Lavermicocca
- Institute of Sciences of Food Production, National Research Council, Bari, Italy
| | - Stella Lisa Lonigro
- Institute of Sciences of Food Production, National Research Council, Bari, Italy
| | - Francesca Valerio
- Institute of Sciences of Food Production, National Research Council, Bari, Italy
| | - Laura Cavallarin
- Institute of Sciences of Food Production, National Research Council, Grugliasco, Italy
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Petrov K, Popova L, Petrova P. High lactic acid and fructose production via Mn 2+-mediated conversion of inulin by Lactobacillus paracasei. Appl Microbiol Biotechnol 2017; 101:4433-4445. [PMID: 28337581 DOI: 10.1007/s00253-017-8238-0] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [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: 10/28/2016] [Revised: 03/06/2017] [Accepted: 03/09/2017] [Indexed: 10/19/2022]
Abstract
Lactobacillus paracasei DSM 23505 is able to produce high amounts of lactic acid (LA) by simultaneous saccharification and fermentation (SSF) of inulin. Aiming to obtain the highest possible amounts of LA and fructose, the present study is devoted to evaluate the impact of bivalent metal ions on the process of inulin conversion. It was shown that Mn2+ strongly increases the activity of the purified key enzyme β-fructosidase. In vivo, batch fermentation kinetics revealed that the high Mn2+ concentrations accelerated inulin hydrolysis by raise of the inulinase activity, and increased sugars conversion to LA through enhancement of the whole glycolytic flux. The highest LA concentration and yield were reached by addition of 15 mM Mn2+-151 g/L (corresponding to 40% increase) and 0.83 g/g, respectively. However, the relative quantification by real-time reverse transcription assay showed that the presence of Mn2+ decreases the expression levels of fosE gene encoding β-fructosidase. Contrariwise, the full exclusion of metal ions resulted in fosE gene expression enhancement, blocked fructose transport, and hindered fructose conversion thus leading to huge fructose accumulation. During fed-batch with optimized medium and fermentation parameters, the fructose content reached 35.9% (w/v), achieving yield of 467 g fructose from 675 g inulin containing chicory flour powder (0.69 g/g). LA received in course of the batch fermentation and fructose gained by the fed-batch are the highest amounts ever obtained from inulin, thus disclosing the key role of Mn2+ as a powerful tool to guide inulin conversion to targeted bio-chemicals.
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Affiliation(s)
- Kaloyan Petrov
- Institute of Chemical Engineering, Bulgarian Academy of Sciences, 103, Acad. G. Bontchev Str.,1113, Sofia, Bulgaria.
| | - Luiza Popova
- Institute of Chemical Engineering, Bulgarian Academy of Sciences, 103, Acad. G. Bontchev Str.,1113, Sofia, Bulgaria
| | - Penka Petrova
- Institute of Microbiology, Bulgarian Academy of Sciences, 26, Acad. G. Bontchev Str.,1113, Sofia, Bulgaria
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Sisto A, Luongo D, Treppiccione L, De Bellis P, Di Venere D, Lavermicocca P, Rossi M. Effect of Lactobacillus paracasei Culture Filtrates and Artichoke Polyphenols on Cytokine Production by Dendritic Cells. Nutrients 2016; 8:nu8100635. [PMID: 27754398 PMCID: PMC5084022 DOI: 10.3390/nu8100635] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2016] [Revised: 09/14/2016] [Accepted: 09/28/2016] [Indexed: 11/25/2022] Open
Abstract
The most recent trend in research on probiotic bacteria aims at the exploitation of bioactive bacterial compounds that are responsible for health-promoting effects and suitable for medical applications. Therefore, the main purpose of this study was to ascertain if the immunomodulatory effects of L. paracasei strains on dendritic cells (DCs) were caused by bacterial metabolites released in the culture medium. For that reason, bacterial strains were grown in two media generally used for the culture of DCs, and the effects of culture filtrates on the maturation of DCs and cytokine production were evaluated. Moreover, to reveal potential synergistic effects on the immunomodulation of DCs, an artichoke phenolic extract (APE) was added to the media before bacterial growth. The experiments pointed out an interesting anti-inflammatory activity of a culture filtrate obtained after growing a probiotic L. paracasei strain in one of the media supplemented with APE. Therefore, this culture filtrate—which combines the anti-inflammatory activity and the other well-known health-promoting properties of artichoke phenolic compounds—could represent the basis for future particular exploitations.
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Affiliation(s)
- Angelo Sisto
- Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Via Amendola 122/O, Bari 70126, Italy.
| | - Diomira Luongo
- Institute of Food Sciences, National Research Council (CNR), Via Roma 52, Avellino 83100, Italy.
| | - Lucia Treppiccione
- Institute of Food Sciences, National Research Council (CNR), Via Roma 52, Avellino 83100, Italy.
| | - Palmira De Bellis
- Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Via Amendola 122/O, Bari 70126, Italy.
| | - Donato Di Venere
- Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Via Amendola 122/O, Bari 70126, Italy.
| | - Paola Lavermicocca
- Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Via Amendola 122/O, Bari 70126, Italy.
| | - Mauro Rossi
- Institute of Food Sciences, National Research Council (CNR), Via Roma 52, Avellino 83100, Italy.
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