Food Bioscience
·
2023
·
IF 5.2
Shuai Liu,Yuhao Li,Xiaoxiao Song,Xiaoyi Hu,Yuxin He,Junyi Yin,Shaoping Nie,Mingyong Xie
This study investigated the changes in volatile and nutrient compounds of mango juice fermentation by lactic acid bacteria (LAB) ( Lactobacillus plantarum NCU116, Lactobacillus acidophilus NCU402, and Lactobacillus casei NCU215). All strains grew well and L. plantarum NCU116 yielded the highest acidity and lactic acid content during fermentation. Meanwhile, L. plantarum NCU116 and L. acidophilus NCU402 fermentation significantly decreased L* and a* values. L. acidophilus NCU402 fermented mango showed the lowest levels of nitrite (0.01 μmol/g) and carotenoids (44.98 μg/g). Additionally, LAB fermentation enhanced aroma of mango juice by elevating alcoholic compounds and reducing terpenoids and aldehydes, with L. plantarum NCU116 demonstrating the most notable impact, increasing alcohol concentration from 5% to 17%. Correlation analysis revealed that key alcohols production was associated with amino acids, sugar, aldehydes, and terpenoids. According to the sensory analysis, the mango juice inoculated with L. casei NCU215 had the highest acceptability score. Thus, the type of LAB strains determined the nutrient component, volatile and sensory profile of mango juices and further research is needed to understand the fermentation mechanisms.
研究领域:
食品科学
·
微生物学
·
营养学
✓ 已验证
产品关联
DOI
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Yazhou Xu,Tao Xiong,Linli zhang,Tonghao Du,Philippe Madjirebaye,Mingwei Zhao,Xinyi Kang
Hyperglycemia and diabetes are widely recognized as prevalent metabolic disorders, often associated with various complications, including hepatic and renal dysfunction as well as cardiovascular damage. Lactic acid bacteria (LAB) strains have been proposed as potential agents for ameliorating hyperglycemia without causing adverse effects. In this study, we established a multi-target, comprehensive in vitro methodology to screen LAB strains with enhanced potential against hyperglycemia, using Lactobacillus rhamnosus (LGG) as a reference strain. We initially selected 43 strains isolated from the human gastrointestinal tract based on their α-glucosidase inhibitory activity; subsequently, their capacity to inhibit α-amylase was evaluated through α-amylase inhibition assays. Furthermore, insulin sensitization was assessed via tyrosine phosphatase 1B inhibition, along with antioxidant capabilities. To thoroughly evaluate the efficacy of LAB strains in improving abnormal glucose metabolism, we developed an insulin-resistant HepG2 cell model. Principal component analysis revealed that NCUH012072 ( Lacticaseibacillus paracasei ), NCUH003081 ( Limosilactobacillus fermentum ), NCUH064006 ( Limosilactobacillus reuteri ), and two strains of NCUH001099 ( Lactiplantibacillus plantarum ) exhibited superior hypoglycemic properties. Concurrently, these LAB strains demonstrated robust acid resistance and bile salt tolerance while showing neither hemolytic activity nor antibiotic resistance. These findings suggested that NCUH012072 ( Lacticaseibacillus paracasei ), NCUH003081 ( Limosilactobacillus fermentum ), and NCUH064006 ( Limosilactobacillus reuteri ) are promising probiotic candidates for glycemic control.
研究领域:
微生物学
·
营养科学
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药理学
·
代谢紊乱
·
益生菌
✓ 已验证
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 6.6
Yixuan LUO,Huiting LAI,Shuhua LIN,Qi TANG,Juhua ZHANG,Wei LIU
Acetoin (ACT) is an important flavor compound found in traditional fermented foods, and a precursor of compounds such as pyrazine, which is a direct source of soy sauce aroma in fermented soybean products. In this study, four acetoinproducing lactic acid bacteria (LAB) were screened from traditional high-salt fermented foods in Hunan Province, China, by the creatine colorimetric method, Gram staining, and catalase test. QT038 and JC094 exhibited the highest acetoin contents of 81.3 mg/L and 76.8 mg/L. JC094, QT019, and LJ064 were determined to be Lactiplantibacillus plantarum , and QT038 was determined to be Lactiplantibacillus paraplantarum . The growth characteristics, temperature tolerance, salt tolerance, and antioxidant capacity of the 4 strains were studied. The strains QT038 and JC094 showed strong tolerance and antioxidant characteristics. Volatile analysis of fermented soy sauce simulation experiment with selected strains revealed JC094 fermented samples contained significantly more flavor compounds, both in variety (38) and total content (3.57 mg/L), compared to other strains. Notably, QT038 and JC094 improved the acetoin levels (0.161 mg/L). The results demonstrated that QT038 and JC094 have the ability to produce higher levels of acetoin to enhance flavor quality and can be further mixed or co-fermented with yeasts in soy sauce fermentation.
研究领域:
食品科学
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微生物学
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风味化学
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生物技术
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2021
·
IF 4.952
Yi Zhang,Jingbo Zhang,Xinping Lin,Huipeng Liang,Sufang Zhang,Chaofan Ji
Biogenic amines (BAs), deriving from the microbial decarboxylation of free amino acids (FAAs) in fish products, have toxicological effects on human health. This study selected two Lactobacillus plantarum strains to reduce BAs accumulation in salted mackerel ( Scomberomorus niphonius ). Compared with BAs in spontaneously fermented salted S . niphonius , the concentration of BAs in samples inoculated with L. plantarum YC-5 and YC-6 strains decreased by 17.9% and 53.8%, while the histamine contents decreased by 96.9% and 86.5%, respectively. The histamine contents in samples inoculated with L. plantarum YC-5 were lower than the safety level during the entire process, although the precursor (histidine) was available at this stage. Then, the antibacterial activity of the L. plantarum strains was analyzed. The cell-free supernatant (CFS) of the L. plantarum reduced the biomass of the histamine-producing Morganella morganii and displayed stability at different pH and temperatures. Resequencing and bioinformatic analysis demonstrated that the L. plantarum strains contained plantaricin EF and JK encoding gene clusters. This study provided two promising LAB starters to reduce BAs accumulation in salted S. niphonius and elucidated their possible elimination mechanism of BAs, contributing to the safe production of salted fish.
研究领域:
食品科学
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微生物学
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生物技术
✓ 已验证
产品关联
DOI
高影响因子
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
·
2021
·Vol. 105
·期 23
·8823-8835
·
IF 4.813
Hong Yi,Zhou Zhou,Yu Lingzi,Jiang Keyang,Xia Jiamiao,Mi Yuling,Zhang Caiqiao,Li Jian
Previously, we found that Lactobacillus salivarius , Lactobacillus agilis , and Lactobacillus aviarius were associated with excellent egg nutrition in native chicken. Next, the optimal Lactobacillus combination is worth studying. Here, a total of 120 HyLine hens (30 hens per group contained 3 replicate cells, 10 hens/cell) in the laying peak period were randomly divided into (1) control, (2) L. salivarius + L. agilis , (3) L. salivarius + L. aviarius , and (4) L. agilis + L. aviarius groups, fed with diet only or with corresponding Lactobacilli (10 8 colony-forming units/hen/day) for 30 days. As a result, L. salivarius + L. agilis feeding could (1) improve egg-laying rate, egg weight, and albumen’s amino acid levels; (2) increase Lactobacillus abundance, decrease Escherichia coli abundance, upregulate the tryptophan metabolism pathway-related molecules, and downregulate the primary bile acid biosynthesis pathway-related molecules in intestinal contents; and (3) upregulate oxidative-phosphorylation pathway-related genes, reactive oxygen species levels, and mRNA abundance of Wnt3a , Dll1 , Lgr5 , CCDN1 , and CDK2 in the crypt. Collectively, L. salivarius + L. agilis feeding in hens could improve intestinal microflora and metabolism profile, promote crypt’s local energy metabolism and reactive oxygen species levels, and thus enhance Paneth cells and intestinal stem cells activity.
Key points
• Lactobacilli co-feeding could improve laying performance and egg nutrition. • Lactobacilli co-feeding could improve intestinal microflora and metabolism profile. • Lactobacilli co-feeding could enhance Paneth cells and intestinal stem cells activity.
研究领域:
动物科学
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微生物学
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营养学
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分子生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
MICROBIOLOGICAL RESEARCH
·
2025
·
IF 6.9
Peifan Li,Ling Yang,Xinyu Shao,Zhi Zou,Hanyu Shi,Yongbing Sun,Xiaoling Wu,Zhonglin Li,Yongli Li,Zuming Li
Insomnia remains a major public health challenge with limited safe treatment options. We demonstrate that mixed probiotics Lactobacillales ( Lactobacillus helveticus L551, Lacticaseibacillus paracasei L578, and Streptococcus thermophilus S709, group P) alleviates insomnia in PCPA-induced mice. P significantly reduced sleep latency and increased sleep duration, while ameliorating anxiety behaviors. The intervention attenuated insomnia-induced colonic structural damage and reactive oxygen species (ROS) accumulation, while restoring hippocampal CA1sp and hypothalamic Nissl body density, as well as normalizing brain glucose metabolism. Crucially, P intervention rebalanced neurotransmitter networks by enhancing serotonin (5-HT) synthesis while suppressing its catabolism, and reducing dopamine (DA) and norepinephrine (NE) levels. The P intervention significantly increased the abundance of Akkermansia and Acinetobacter compared to the insomnia model group (M). Notably, Acinetobacter exhibited significant positive correlations with N-acetylserotonin and gamma-aminobutyric acid (GABA) levels, while showing a significant negative correlation with 5-hydroxyindoleacetic acid (5-HIAA). These findings suggest its potential capacity to modulate tryptophan metabolism. In the M group, Staphylococcus was identified as the signature taxon, showing significant positive correlations with sleep latency and DA levels, and significant negative correlations with sleep duration and serotonin 5-HT levels. P intervention significantly reduced Staphylococcus abundance, concomitant with DA level normalization. In summary, Lactobacillales improve sleep quality and relieve anxiety in insomnia mice via modulating gut microbiota composition, thus regulating tryptophan metabolic pathways and sleep - related neurotransmitters.
研究领域:
微生物学
·
神经科学
·
药理学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
·
2022
·Vol. 11
·期 21
·3310
·
IF 5.561
Xinying Cao,Mingwei Zhao,Sibo Zou,Zhigao Li,Yuzheng Wu,Chaofan Ji,Yingxi Chen,Liang Dong,Sufang Zhang,Huipeng Liang
The lactic acid bacteria (LABs) used for fermentation have an extremely vital impact on the quality of Suancai, a fermented vegetable. The bacterial diversity and metabolites of inoculated Suancai with LABs, includingLactiplantibacillus plantarum(Lb. plantarum),Levilactabacillus brevis(Lb. brevis), andLeuconostoc mesenteroides(Leu. mesenteroides), were investigated. The inoculation of LABs significantly decreased the pH and the content of nitrite. The Suancai inoculated with LABs had a higher content of the total titratable acidity (TTA) and organic acids than spontaneous fermentation. The LABs inoculation significantly influenced the bacterial community structures, which directly or indirectly caused changes of metabolites. The bacterial community profiles of Suancai inoculated with Lb. plantarum were more similar to spontaneous fermentation. The inoculation ofLb. plantarum,Lb. brevis, andLeu. mesenteroidescould increase its abundance in Suancai. Whatever the species inoculated,Lb. plantarumwas always the predominant bacterium in Suancai after fermentation. The inoculated LABs were positively correlated with most volatile compounds and amino acids. The inoculated LABs significantly improved the volatile compounds and amino acid content of Suancai. This study could contribute to understanding the function of starters in Suancai fermentation and promote the selection of applicable starters for high-quality Suancai production.Keywords:Suancai;lactic acid bacteria;inoculated fermentation;Lactiplantibacillus plantarum;Levilactabacillus brevis;Leuconostoc mesenteroides
研究领域:
食品科学
·
微生物学
·
发酵技术
✓ 已验证
DOI
PubMed
高影响因子
ENGINEERING IN LIFE SCIENCES
·
2018
·Vol. 19
·期 1
·57-65
·
IF 2.385
Jianming Zhang,Huaxi Yi,Pimin Gong,Kai Lin,Shiwei Chen,Xue Han,Lanwei Zhang
Kieselguhr, bentonite, and montmorillonite were investigated as potential carriers of plantaricin Q7. Highest level of adsorption of plantaricin Q7 was obtained with montmorillonite. Meanwhile, visible inhibition zones were observed against Listeria monocytogenes for montmorillonite adsorbed with plantaricin Q7. Adsorption kinetics showed that the adsorption behaviour followed the pseudo-first-order and Weber's intra-particle diffusion models, suggesting two steps had taken place during the adsorption process. X-ray diffraction assays revealed that plantaricin Q7 was intercalated into the interlayer space of montmorillonites. Electrostatic, hydrogen bonding and hydrophobic interactions proved to play important roles in the mechanisms of interaction between montmorillonite and plantaricin Q7, as shown by infrared spectroscopy analysis. In addition, plantaricin Q7 production was inhibited by feedback regulation with its high concentrations. In order to remove product feedback inhibition in plantaricin Q7 production, a strategy was implemented for its adsorption onto montmorillonite during fermentation. The final plantaricin Q7 output reached 3713.40 IU/mL during fermentation using montmorillonite to adsorb plantaricin Q7, 41.61% higher than that of non- montmorillonite. These results indicate that montmorillonites are suitable carriers for plantaricin Q7 adsorption, and the adsorption of plantaricin Q7 onto montmorillonite during fermentation could be a good method to increase final plantaricin Q7 production.
研究领域:
微生物学
·
生物技术
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食品科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Frontiers in Nutrition
·
2021
·
IF 6.576
Yang Dongting,Lyu Wentao,Hu Ziyi,Gao Jiting,Zheng Zhiyao,Wang Weijun,Firrman Jenni,Ren Daxi
Hypercholesteremia or high cholesterol is one of the important factors leading to atherosclerosis and other cardiovascular diseases. The application of probiotics with cholesterol-lowering characteristics has become increasingly popular over the past decade due to their contribution to human health. This study aimed to evaluate the probiotic effects of Lactobacillus fermentum ZJUIDS06 and Lactobacillus plantarum ZY08 on hyperlipidemic golden hamsters. A hyperlipidemic model was established through a high cholesterol diet in golden hamsters, after which lyophilized Lactobacillus fermentum ZJUIDS06 and Lactobacillus plantarum ZY08 were orally administered individually for 8 weeks. The physiological characteristics of golden hamsters and short chain fatty acid (SCFA) in the colon were assessed by automatic Biochemical Analyzer and gas choromatograph, respectively. A MiSeq sequencing-based analysis of the bacterial 16S rRNA gene (V3–V4 region) in the cecum content was performed to analyze the cecum microbiota. Correlations between sets of these variables were also investigated using the R package “corrplot.” Results showed that neither Lactobacillus fermentum ZJUIDS06 nor Lactobacillus plantarum ZY08 inhibited body weight increase. However, supplementation with Lactobacillus fermentum ZJUIDS06 for 8 weeks increased colon SCFA levels (P < 0.05), decreased serum low-density lipoprotein, total cholesterol, and triglycerides levels, and also induced changes in the cecum microbiota of hyperlipidemic golden hamsters. Remarkably, oral administration of Lactobacillus fermentum ZJUIDS06 increased the relative abundance of Parabacteroides in the cecum, which served as a biomarker for colon SCFA production and improvement of serum cholesterol levels. In a word, Lactobacillus fermentum ZJUIDS06 improved hyperlipidemia in golden hamsters, which correlated with an increase in SCFA levels and relative abundance of Parabacteroides, indicating its potential importance in functional foods that can help lower cholesterol.
研究领域:
微生物学
·
营养学
·
分子生物学
·
胃肠病学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Journal of Zhejiang University-SCIENCE B
·
2021
·
IF 3.066
Zhijing LIU,Cong XU,Ran TIAN,Wan WANG,Jiage MA,Liya GU,Fei LIU,Zhanmei JIANG,Juncai HOU
Lactic acid bacteria (LAB) are a representative probiotic. As the dominant flora in the human intestinal tract, LAB can regulate the balance of human intestinal flora and improve host health. The purpose of this study was to isolate and screen LAB that are well suited to the intestinal characteristics of the Chinese population, with excellent probiotics and high antibacterial activity. After 16S ribosomal RNA (rRNA) homology and phylogenetic tree analysis, potential probiotics were tested for their antibacterial activity, resistance to artificial gastrointestinal fluid and drugs, surface hydrophobicity, and safety. Three strains of LAB with acid resistance, bile salt resistance, epithelial cell adhesion, and no multidrug resistance were selected: Lactobacillus salivarius , Leuconostoc lactis , and Lactobacillus paracasei . Analysis of the antibacterial active substances in the three strains and their fermentation broths revealed that the main antibacterial substances of L. lactis were organic acids, whereas those of L. salivarius and L. paracasei were organic acids and bacteriocins with broad-spectrum antibacterial activity. These three strains of probiotic LAB with high antibacterial activity were identified as bacterial resources that could potentially be used to develop probiotic preparations for the prevention and treatment of intestinal diseases caused by intestinal pathogens.
研究领域:
微生物学
·
食品科学
·
医学微生物学
✓ 已验证
DOI
PubMed
高影响因子
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY
·
2020
·Vol. 84
·期 2
·411-420
·
IF 1.516
Miao Zhonghua,Cheng Ruyue,Zhang Yujie,Liang Huijing,Jiang Fengling,Shen Xi,Chen Gong,Zhang Qisheng,He Fang,Li Ming
This study assessed whether antibiotics could alter gut microbiota to affect host growth and the possibility of alleviation by lactobacilli. We divided four-week-old BABL/c mice into control (Ctrl), antibiotic exposure (Abx), Lactobacillus plantarum PC-170 (PC), and Lactobacillus rhamnosus GG (LGG) group and the Abx, LGG, and PC group received an one-week antibiotic/antibiotic + probiotic treatment. The fecal microbiota and the expression of splenic cytokines were determined. Following the ceftriaxone treatment, the body weight gain of Abx was delayed compared with others. The ceftriaxone treatment significantly decreased the alpha-diversity of the fecal microbiota and altered the fecal microbiota but LGG and PC can partly alleviate the effect. At the end of the study, the microbial community of LGG and PC group were more similar to Ctrl compared with Abx group. The results indicated that ceftriaxone could significantly alter intestinal microbiota. Lactobacilli might alleviate the side effects of antibiotics by stabilizing the intestinal microbiota.
研究领域:
微生物学
·
免疫学
·
药理学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Enjing Huang,Ziling Li,Fangyuan Zhou,Qinyu Chen,Jiayong He,Xiangyuan Xiong,Youfa Xie,Hongxia Gao,Liqiang Zou
Probiotics offer health benefits but often lose viability during processing and digestion, hindering their use. Therefore, we developed oil-phase gel O/W high internal phase emulsions (HIPEs) by incorporating beeswax to encapsulate Lactiplantibacillus plantarum subsp. Plantarum ( L. plantarum ). The incorporation of 1% and 2% beeswax reduced droplet size while improving the physical stability and strengthening the gel structure of the HIPEs. Crucially, incorporating beeswax markedly improved the retention of L. plantarum within the HIPEs oil phase. In addition, the oil-phase gelled HIPEs enhanced the thermal resistance of L. plantarum at 72 °C and 65 °C. It also imparted storage stability, which was 7.42 log 10 CFU/g with 1% beeswax for 30 days storage at 4 °C. The addition of beeswax to the oil phase of HIPEs minimized L. plantarum 's viability loss in the gastrointestinal tract. This study contributes to the development of a probiotic emulsion encapsulation system that reaches the colon with high viability.
研究领域:
食品科学
·
生物技术
·
微生物学
·
材料科学
·
药学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）