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Mazhar S, Simon A, Khokhlova E, Colom J, Leeuwendaal N, Deaton J, Rea K. In vitro safety and functional characterization of the novel Bacillus coagulans strain CGI314. Front Microbiol 2024; 14:1302480. [PMID: 38274758 PMCID: PMC10809412 DOI: 10.3389/fmicb.2023.1302480] [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] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2023] [Accepted: 12/22/2023] [Indexed: 01/27/2024] Open
Abstract
Introduction Bacillus coagulans species have garnered much interest in health-related functional food research owing to their desirable probiotic properties, including pathogen exclusion, antioxidant, antimicrobial, immunomodulatory and food fermentation capabilities coupled with their tolerance of extreme environments (pH, temperature, gastric and bile acid resistance) and stability due to their endosporulation ability. Methods In this study, the novel strain Bacillus coagulans CGI314 was assessed for safety, and functional probiotic attributes including resistance to heat, gastric acid and bile salts, the ability to adhere to intestinal cells, aggregation properties, the ability to suppress the growth of human pathogens, enzymatic profile, antioxidant capacity using biochemical and cell-based methods, cholesterol assimilation, anti-inflammatory activity, and attenuation of hydrogen peroxide (H2O2)-induced disruption of the intestinal-epithelial barrier. Results B. coagulans CGI314 spores display resistance to high temperatures (40°C, 70°C, and 90°C), and gastric and bile acids [pH 3.0 and bile salt (0.3%)], demonstrating its ability to survive and remain viable under gastrointestinal conditions. Spores and the vegetative form of this strain were able to adhere to a mucous-producing intestinal cell line, demonstrated moderate auto-aggregation properties, and could co-aggregate with potentially pathogenic bacteria. Vegetative cells attenuated LPS-induced pro-inflammatory cytokine gene expression in HT-29 intestinal cell lines and demonstrated broad antagonistic activity toward numerous urinary tract, intestinal, oral, and skin pathogens. Metabolomic profiling demonstrated its ability to synthesize several amino acids, vitamins and short-chain fatty acids from the breakdown of complex molecules or by de novo synthesis. Additionally, B. coagulans CGI314's strong antioxidant capacity was demonstrated using enzyme-based methods and was further supported by its cytoprotective and antioxidant effects in HepG2 and HT-29 cell lines. Furthermore, B. coagulans CGI314 significantly increased the expression of tight junction proteins and partially ameliorated the detrimental effects of H2O2 induced intestinal-epithelial barrier integrity. Discussion Taken together these beneficial functional properties provide strong evidence for B. coagulans CGI314 as a promising potential probiotic candidate in food products.
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Affiliation(s)
- Shahneela Mazhar
- ADM Cork H&W Limited, Bio-Innovation Unit, University College Cork, Cork, Ireland
| | - Annie Simon
- ADM Cork H&W Limited, Bio-Innovation Unit, University College Cork, Cork, Ireland
| | - Ekaterina Khokhlova
- ADM Cork H&W Limited, Bio-Innovation Unit, University College Cork, Cork, Ireland
| | - Joan Colom
- ADM Cork H&W Limited, Bio-Innovation Unit, University College Cork, Cork, Ireland
| | - Natasha Leeuwendaal
- ADM Cork H&W Limited, Bio-Innovation Unit, University College Cork, Cork, Ireland
| | - John Deaton
- ADM Deerland Probiotics and Enzymes, Kennesaw, GA, United States
| | - Kieran Rea
- ADM Cork H&W Limited, Bio-Innovation Unit, University College Cork, Cork, Ireland
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Simon A, Mazhar S, Khokhlova E, Leeuwendaal N, Phipps C, Deaton J, Rea K, Colom J. Solarplast ®-An Enzymatically Treated Spinach Extract. Plants (Basel) 2023; 12:2678. [PMID: 37514292 PMCID: PMC10384499 DOI: 10.3390/plants12142678] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/29/2023] [Revised: 06/30/2023] [Accepted: 07/14/2023] [Indexed: 07/30/2023]
Abstract
In the modern world we are constantly bombarded by environmental and natural stimuli that can result in oxidative stress. Antioxidant molecules and enzymes help the human body scavenge reactive oxygen species and prevent oxidative damage. Most organisms possess intrinsic antioxidant activity, but also benefit from the consumption of antioxidants from their diet. Leafy green vegetables such as spinach are a well-researched rich source of dietary antioxidant molecules. However, plant cell walls are difficult to digest for many individuals and the bio-accessibility of nutrients and antioxidants from these sources can be limited by the degree of digestion and assimilation. Through a specific enzymatic process, Solarplast® contains organic spinach protoplasts without the cell wall, which may facilitate higher yield and efficacy of beneficial antioxidant molecules. In this study, analytical techniques coupled to in vitro bioassays were used to determine the potential antioxidant activity of Solarplast® and determine its antioxidant enzymatic capabilities. Solarplast® demonstrated superior antioxidant activity when compared to frozen spinach leaves in TOC, FRAP and TEAC antioxidant assays. Several antioxidant enzymes were also increased in Solarplast®, when compared to frozen spinach. As a functional readout, Solarplast® attenuated hydrogen peroxide-, ethanol- and acetaminophen-induced increases in oxidative stress and cytotoxicity in both intestinal (HT-29) and liver (HepG2) cell lines. These findings suggest that Solarplast® may represent a non-GMO, plant-based food supplement to help reduce oxidative stress in the human body.
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Affiliation(s)
- Annie Simon
- ADM Cork H&W Limited, Food Science Building, University College Cork, T12 Y337 Cork, Ireland
| | - Shahneela Mazhar
- ADM Cork H&W Limited, Food Science Building, University College Cork, T12 Y337 Cork, Ireland
| | - Ekaterina Khokhlova
- ADM Cork H&W Limited, Food Science Building, University College Cork, T12 Y337 Cork, Ireland
| | - Natasha Leeuwendaal
- ADM Cork H&W Limited, Food Science Building, University College Cork, T12 Y337 Cork, Ireland
| | - Christopher Phipps
- ADM Deerland Probiotics and Enzymes, 3800 Cobb International Boulevard, Kennesaw, GA 30152, USA
| | - John Deaton
- ADM Deerland Probiotics and Enzymes, 3800 Cobb International Boulevard, Kennesaw, GA 30152, USA
| | - Kieran Rea
- ADM Cork H&W Limited, Food Science Building, University College Cork, T12 Y337 Cork, Ireland
| | - Joan Colom
- ADM Cork H&W Limited, Food Science Building, University College Cork, T12 Y337 Cork, Ireland
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O'Callaghan TF, Mannion DT, Hennessy D, McAuliffe S, O'Sullivan MG, Leeuwendaal N, Beresford TP, Dillon P, Kilcawley KN, Sheehan JJ, Ross RP, Stanton C. Effect of pasture versus indoor feeding systems on quality characteristics, nutritional composition, and sensory and volatile properties of full-fat Cheddar cheese. J Dairy Sci 2017. [PMID: 28624283 DOI: 10.3168/jds.2016-12508] [Citation(s) in RCA: 51] [Impact Index Per Article: 7.3] [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: 11/19/2022]
Abstract
The purpose of this study was to investigate the effects of pasture-based versus indoor total mixed ration (TMR) feeding systems on the chemical composition, quality characteristics, and sensory properties of full-fat Cheddar cheeses. Fifty-four multiparous and primiparous Friesian cows were divided into 3 groups (n = 18) for an entire lactation. Group 1 was housed indoors and fed a TMR diet of grass silage, maize silage, and concentrates; group 2 was maintained outdoors on perennial ryegrass only pasture (GRS); and group 3 was maintained outdoors on perennial ryegrass/white clover pasture (CLV). Full-fat Cheddar cheeses were manufactured in triplicate at pilot scale from each feeding system in September 2015 and were examined over a 270-d ripening period at 8°C. Pasture-derived feeding systems were shown to produce Cheddar cheeses yellower in color than that of TMR, which was positively correlated with increased cheese β-carotene content. Feeding system had a significant effect on the fatty acid composition of the cheeses. The nutritional composition of Cheddar cheese was improved through pasture-based feeding systems, with significantly lower thrombogenicity index scores and a greater than 2-fold increase in the concentration of vaccenic acid and the bioactive conjugated linoleic acid C18:2 cis-9,trans-11, whereas TMR-derived cheeses had significantly higher palmitic acid content. Fatty acid profiling of cheeses coupled with multivariate analysis showed clear separation of Cheddar cheeses derived from pasture-based diets (GRS or CLV) from that of a TMR system. Such alterations in the fatty acid profile resulted in pasture-derived cheeses having reduced hardness scores at room temperature. Feeding system and ripening time had a significant effect on the volatile profile of the Cheddar cheeses. Pasture-derived Cheddar cheeses had significantly higher concentrations of the hydrocarbon toluene, whereas TMR-derived cheese had significantly higher concentration of 2,3-butanediol. Ripening period resulted in significant alterations to cheese volatile profiles, with increases in acid-, alcohol-, aldehyde-, ester-, and terpene-based volatile compounds. This study has demonstrated the benefits of pasture-derived feeding systems for production of Cheddar cheeses with enhanced nutritional and rheological quality compared with a TMR feeding system.
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Affiliation(s)
- Tom F O'Callaghan
- Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland P61 C996; APC Microbiome Institute, University College Cork, Cork, Ireland T12 YN60; Department of Microbiology, University College Cork, Cork, Ireland T12 YN60
| | - David T Mannion
- Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland P61 C996
| | - Deirdre Hennessy
- Teagasc, Animal & Grassland Research and Innovation Centre, Moorepark, Fermoy, Cork, Ireland P61 C996
| | - Stephen McAuliffe
- Teagasc, Animal & Grassland Research and Innovation Centre, Moorepark, Fermoy, Cork, Ireland P61 C996; School of Biological Sciences, Queen's University, Belfast, BT7 1NN, United Kingdom
| | - Maurice G O'Sullivan
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland T12 YN60
| | - Natasha Leeuwendaal
- Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland P61 C996; Department of Microbiology, University College Cork, Cork, Ireland T12 YN60
| | - Tom P Beresford
- Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland P61 C996
| | - Pat Dillon
- Teagasc, Animal & Grassland Research and Innovation Centre, Moorepark, Fermoy, Cork, Ireland P61 C996
| | | | | | - R Paul Ross
- Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland P61 C996; APC Microbiome Institute, University College Cork, Cork, Ireland T12 YN60; College of Science Engineering and Food Science, University College Cork, Cork, Ireland T12 YN60
| | - Catherine Stanton
- Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland P61 C996; APC Microbiome Institute, University College Cork, Cork, Ireland T12 YN60.
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