Food & Function
·
2024
·Vol. 15
·期 24
·12118-12133
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IF 5.1
Yaping Zheng,Shasha Cheng,Hongxuan Li,Yilin Sun,Ling Guo,Chaoxin Man,Yu Zhang,Wei Zhang,Yujun Jiang
Lacticaseibacillus paracasei JM053 has a significant ability to convert soy isoflavones and can be used as a fermentation strain to ferment soymilk, thereby increasing the content of free aglycones in soymilk and thus providing an effective method to alleviate osteoporosis symptoms. This study aims to establish a rat model of osteoporosis induced by dexamethasone (DEX) and clarify the alleviating effect of soymilk fermented with Lacticaseibacillus paracasei JM053 on osteoporosis. Research has shown that fermented soymilk with Lacticaseibacillus paracasei JM053 can inhibit weight loss in rats caused by DEX, regulate the expression of inflammatory factors such as tumor necrosis factor-α (TNF-α) towards normal levels, and increase levels of alkaline phosphatase (ALP) and osteocalcin (OCN) to promote bone synthesis. By observing the microstructure of bone tissue through microCT and Goldner staining, it was found that, compared with the model group, fermented soymilk with Lacticaseibacillus paracasei JM053 can alleviate the damage to bone tissue structure caused by DEX by increasing the number of bone trabeculae and reducing fracture. Fermented soymilk with Lacticaseibacillus paracasei JM053 can alleviate bone metabolism disorders by regulating gut microbiota and metabolite content. This study provides theoretical and data-based support for developing functional products that can alleviate osteoporosis.
研究领域:
营养学
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医学
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微生物学
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PubMed
高影响因子
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
·
2025
·
IF 3.3
Xu Zhenbo,Chen Rong,Wu Jie,Zhong Feifeng,Xue Haoyue,Xiang Zhufang,Yang He,Yuan Lei,Liu Junyan,Yu Junhong
Lacticaseibacillus paracasei is a typical food spoilage bacterium especially in beer. Due to the negative impact of L. paracasei on food preservation, a rapid detection method for L. paracasei based on polymerase spiral reaction (PSR) was established and its application was verified using different types of food samples in this study. Firstly, target digging was performed using bioinformatics techniques. A target gene pheS was selected and species-specific primers were designed. Secondly, the PSR assay was established with chromogenic reaction, which avoid false positive result due to open lid. The specificity of target and primers was tested, and the limit of detection (Kolodkin-Gal in Science 328:627–629, 2010) (5.2 × 10 4 fg/μL) was examined. Thirdly, the application of PSR assay in solid and liquid food samples were verified by artificial contamination model. The PSR assay was more efficiency in liquid food (LOD: 10 3 CFU/mL) than in solid food (LOD: 10 4 CFU/mL). Thus, L. paracasei screening in 3 types of beer (LOD: 10 3 CFU/mL) was further performed to verify to efficiency of PSR assay in screening of beer spoilage bacteria. In conclusion, pheS targeting PSR assay is useful as a rapid detection method for L. paracasei in solid and liquid food samples especially in beer.
研究领域:
微生物学
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食品安全
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分子生物学
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DOI
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Luo Xiaoye,Wanlin Liu,Wu Huang,Xiaodan Wang,Linling Li,Xin Zhao,Shuyi Qiu
In this study, Saccharomycopsis fibuligera FBKL2.8DCJS1 and Lacticaseibacillus paracasei FBKL1.3028 were jointly introduced into Dendrobium officinale liquid to probe alterations in their active constituents. Over a 15-day fermentation period, analyses were conducted to ascertain shifts in physicochemical attributes, antioxidant capacity, metabolite transformation, flavor profiles, and sensory characteristics. The findings revealed augmented color differentiation, increased antioxidant potential, and heightened acidity post-fermentation. This finding points to a positive correlation between acidity and color variation and antioxidant capacity. The microbial fermentation process was advantageous for ameliorating both the color and taste of D. officinale while also bolstering its antioxidant capacity. Additionally, several bioactive substances favorable to the organism, including metabolites such as proscillaridin, D-sorbitol, and glucomannan, were found to be upregulated postfermentation. The most enriched metabolic pathways identified in the KEGG metabolic pathway were purine metabolism and amino acid metabolism. Notably, co-cultivating S. fibuligera and L. paracasei amplified the production of ethyl lactate, indicating that this co-culture approach induced higher levels of this compound. Consequently, fermenting D. officinale with S. fibuligera and L. paracasei not only enhanced its bioactive properties but also enhanced its flavor profile.
研究领域:
微生物学
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植物化学
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食品科学
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生物技术
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DOI
高影响因子
npj Science of Food
·
2026
·
IF 9.7
Luo Si-Chen,Hu Peng-Fei,Wei Si-Min,Li Xiao-Lin,Yang Qiong-Qiong,Wong Ka-Hing,Zhang Bo-Bo
Dental caries is a highly prevalent non-communicable disease driven by dysbiosis of the oral microbiota, in which Streptococcus (S.) mutans plays a keystone role. We discovered that cell-free supernatant (CFS) from food-associated Lacticaseibacillus (L.) paracasei disrupts S. mutans membranes, causing leakage, reduced viability, and decreased surface hydrophobicity. CFS also inhibits biofilms by decreasing biomass, metabolic activity, chain length, and exopolysaccharide (EPS) accumulation. Neutralization experiments revealed organic acids as the primary antibacterial factors: activity weakened at pH > 6 but remained stable after heating and long-term storage. In a hydroxyapatite disc model, CFS markedly suppressed biofilm formation and reduced free calcium release, indicating lower cariogenic potential. Transcriptomic analysis revealed downregulation of virulence and quorum-sensing genes (including sts R, gbp A, gbp B, scr B, ldh , agu B, atp A, atp D, lux S, cia R, cia H, and cia X), while metabolomic studies identified creatine and phosphoenolpyruvate as key metabolites linked to these pathways. Our findings demonstrate that L. paracasei postbiotics can act as stable, food-compatible ingredients to modulate cariogenic biofilms, providing a mechanistic basis for developing next-generation postbiotic-based oral care and functional food products. This work connects the science of food-derived postbiotics with oral health, contributing to a One Health approach to caries prevention.
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PubMed
高影响因子
Foods
·
2024
·Vol. 13
·期 22
·3666
·
IF 4.7
Feng Shi,Yin Qin,Shuyi Qiu,You Luo
Fresh raspberries are highly perishable, but lactic acid bacteria fermentation offers a favourable method for developing healthy products. This study investigated the effects ofLacticaseibacillus paracaseifermentation on the nutrients and phytochemicals of red raspberry nectar using widely targeted metabolomics, as well as its antioxidant activity. The fermentation notably disrupted the raspberry tissue structure, reshaped its non-volatile composition, and increased its DPPH and hydroxyl free radical scavenging abilities. A total of 261 compounds showed significant differences, with 198 upregulated and 63 downregulated. Among these, certain flavonoid glucosides (e.g., pelargonid-in-3-O-rutinoside, delphinidin-3-O-rutinoside-7-O-glucoside, and kaempferol-3-O-glucoside) were significantly downregulated, while some bioactive phenolic acids (e.g., 3-(4-Hydroxyphenyl)-propionic acid and DL-3-phenyllactic acid), alkaloids (e.g., deoxymutaaspergillic acid and indole-3-lactic acid), amino acids (e.g., L-phenylalanine and L-glutamine), and B vitamins (e.g., VB6, VB7, and VB3) were substantially upregulated. Furthermore, the Kyoto Encyclopedia of Genes and Genomes (KEGG) annotation and enrichment analysis revealed that metabolic pathways and the biosynthesis of secondary metabolites contributed significantly to the new profile of fermented red raspberry nectar. These findings provide valuable insights for developing fermented raspberry products usingLacticaseibacillus paracasei, which can help minimise fresh raspberry loss and enhance their valorisation.
研究领域:
食品科学
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营养学
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微生物学
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代谢组学
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DOI
PubMed
高影响因子
Food Bioscience
·
2025
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IF 5.9
Lei Li,Han Lu,Yuling Xue,Yannan He,Baohua Zhao,Lianzhong Ai,Shijie Wang
Probiotic fermented milk has emerged as a prominent functional food for its substantial role in promoting intestinal health and overall wellness. However, a persistent challenge in the industry is post-acidification, a process where lactic acid bacteria continue fermenting during storage, leading to excessive acidity, textural degradation, and flavor alterations. This study focuses on the identification and characterization of a naturally mutated strain of Lacticaseibacillus paracasei capable of significantly attenuating post-acidification in fermented milk. A novel mutation was discovered in the α-glucosidase gene (AF91_03255), wherein the substitution of arginine at position 477 with glycine altered the enzyme's binding dynamics. This mutation enhanced binding stability between the enzyme and its substrate by approximately 16.8%, indirectly modulating acid production without directly limiting glucose metabolism. Through a combination of multi-omics techniques, including metabolomics and genomic sequencing, this study revealed significant shifts in the glycerophospholipid metabolic pathway, suggesting alterations in cell membrane composition as a core mechanism. Additionally, comparative analyses between the wild-type and mutant strains demonstrated notable differences in acid production, viable cell counts, and storage stability. The mutant strain maintained a higher pH and reduced titratable acidity during extended storage while preserving bacterial viability, distinguishing it from traditional approaches reliant on additives or processing modifications. The findings underscore the potential of α-glucosidase as a pivotal target for post-acidification regulation in fermented milk products. Furthermore, this work contributes valuable insights into the strain improvement strategies essential for advancing the stability and sensory qualities of fermented milk.
研究领域:
食品科学
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微生物学
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DOI
高影响因子
Frontiers in Cellular and Infection Microbiology
·
2026
·
IF 5.5
Duo Han,Xin Yang,Xiao Hui Zhao,Yu Xing Zheng,Yue Jian Mao,Xiao Wei Zheng,Juan Yang,Jia Lun Chen
BackgroundVaginal candidiasis (VC), mainly triggered by Candida species, ranks among the most‑common reproductive‑tract infections worldwide. Over‑utilization of antibiotics and antifungal medicines aggravates fungal drug‑resistance, which makes it imperative to explore novel alternative therapies. This work intended to investigate the anti‑Candida‑albicans activity of Lacticaseibacillus paracasei VCare‑360.MethodsThe in‑vitro capacities of the strain to produce hydrogen peroxide and lactic acid and its antifungal activity were tested. A vaginal‑epithelial‑cell model was adopted to evaluate bacterial competitive adhesion and the regulation of pro‑inflammatory cytokine secretion. A mouse VC animal‑model was constructed to assess vaginal mucosal repair, inflammatory‑factor levels, myeloperoxidase activity, as well as vaginal and faecal microbiota composition after probiotic intervention.ResultsL. paracasei VCare‑360 competed against C. albicans for vaginal‑epithelial‑cell adhesion and suppressed fungal colonization. It lowered the release of pro‑inflammatory cytokines in-vitro. In mice, this probiotic alleviated vaginal epithelial exfoliation, repaired damaged vaginal mucosa and relieved local inflammation (p < 0.05). It also decreased pro‑inflammatory cytokine concentrations and myeloperoxidase activity in blood and vaginal tissue. Sequencing results demonstrated that VCare‑360 enriched the relative abundance of Lactobacillus and cut down vaginal Escherichia-Shigella.ConclusionLacticaseibacillus paracasei VCare‑360 can inhibit C. albicans infection, modulate vaginal flora and restore the vaginal mucosal barrier, and serves as a promising probiotic candidate for the treatment of Candida‑induced vaginal candidiasis.
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DOI
高影响因子
Food Bioscience
·
2025
·
IF 5.9
Zhengyan Lei,Kaihui Shen,Jun Wang,Luchan Gong
Staphylococcus (S.) aureus is an important microorganism that causes foodborne poisoning, which threatens food safety. However, few studies have investigated novel natural antibacterial peptides produced by the probiotic Lactobacillus sp., which effectively inhibits S. aureus . In mulberry orchard soil used as a screening resource, 28 LAB were isolated and found to have antibacterial effects on S. aureus . Among them, the antibacterial activity of Lacticaseibacillus (L.) paracasei GY1 reached 103 % when 40 g/L sucrose and 15 g/L yeast extract was used, the initial pH was 7, and the temperature was 37 °C for 48 h. This strain maintains cell viability in gastric and intestinal fluids as well as in 4 % NaCl, with its self-aggregation ability reaching 94 %. A novel antibacterial peptide (EKSQAHLDAGAK) was separated and purified by macroporous resin D101, DEAE Focusose 6FF anion exchange chromatography, Sephadex G-15 gel filtration chromatography, and preparative HPLC. Its EC 50 and MIC values were 117.57 and 176.64 μg/mL, respectively. Its inhibitory effect is achieved by destroying the cell membrane, enhancing cell permeability, and reducing cell division. The probiotic L. paracasei GY1 can be used to develop functional foods, and the antibacterial peptide serves as an important reference for the precise control of foodborne pathogens.
研究领域:
微生物学
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食品科学
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分子生物学
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感染与免疫
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应用微生物学
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DOI
高影响因子
Food Bioscience
·
2026
·
IF 6.2
Xin Zhang,Zhitong Wang,Yijia Hu,Mengjie Yang,Jingyu Hao,Xiuzhen Jia,Wen Zhao,Xuebo Liu,Zhigang Liu,Yanhui Lu
Environmental stressors and probiotics modulate gut microbiota, regulating intestinal barrier function and immune homeostasis. As a potential functional food ingredient, probiotics exhibit various health-promoting properties, including the alleviation of gastrointestinal disorders. This study investigated the exacerbating effects of chronic unpredictable mild stress (CUMS) on dextran sulfate sodium (DSS)-induced colitis and the protective efficacy of Lacticaseibacillus paracasei subsp. paracasei K56 (K56) against this stress-aggravated inflammation. CUMS exposure activated the hypothalamic–pituitary–adrenal (HPA) axis and increased corticosterone levels. Compared with the DSS group, the CUMS + DSS group exhibited higher levels of disease activity index (DAI), histopathological damage, CSF1 expression, and pro-inflammatory cytokines. In mice with CUMS-exacerbated colitis, K56 pretreatment (10 9 CFU/d for 5 weeks) significantly attenuated body weight loss, colon shortening, and DAI. K56 concurrently restored Claudin-1 and Mucin-2 (MUC2) expression, elevated goblet cell counts, and reinforced intestinal barrier integrity. Additionally, K56 reduced pathogenic bacteria and enriched short-chain fatty acid (SCFA)-producing taxa, which increased fecal propionate and butyrate production. K56 also balanced T helper 17 (Th17) and regulatory T (Treg) cells in the colonic lamina propria. Our results indicate that K56 alleviates stress-exacerbated colitis through the microbiota/SCFA/immune axis, supporting its potential as a functional probiotic intervention for managing stress-aggravated intestinal inflammation.
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高影响因子
Probiotics and Antimicrobial Proteins
·
2025
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IF 4.4
Xu Yazhou,Xiong Tao,Zhang Linli,Kang Xinyi,Ma Fang,Zhao Mingwei
Type 2 diabetes (T2D) and its associated complications have emerged as significant global public health challenges. Postbiotics have shown potential benefits in managing T2D. To identify effective postbiotics for T2D amelioration and elucidate the material basis underlying their efficacy, this study developed an anti-hyperglycemic evaluation model. Using an LC–MS platform combined with bioinformatics approaches, we comprehensively analyzed the metabolic distribution profiles of postbiotics in cell-free supernatant (CFS) and cell-free extract (CFE). Through this analysis, we identified a series of notable differential metabolites, including alpha amino acids, D-gulono-1,4-lactone, and glutathione. Spectrum-effect analysis was employed to preliminarily investigate the functional active substances responsible for the anti-hyperglycemic effects of postbiotics, revealing compounds potentially associated with anti-hyperglycemic properties, such as pyroglutamic acid and fumaric acid. Additionally, ultra-filtration mass spectrometry experiments were conducted to target and isolate potential bioactive compounds interacting with α-amylase, α-glucosidase, and tyrosine phosphatase 1B (PTP-1B), including mesoxalic acid, γ-glutamylphenylalanine, and L-3-phenyllactic acid.
研究领域:
糖尿病研究
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微生物学
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药理学
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代谢组学
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生物信息学
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食品科学
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生物技术
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DOI
PubMed
高影响因子
CURRENT MICROBIOLOGY
·
2025
·Vol. 82
·期 9
·1-18
·
IF 2.6
Xu Wenyi,Guan Yinghua,Tian Liping,Fu Yu,Zhang Yinghui,Liu Yanhong,Hu Yanfei,Zhao Bowen,Wu Chongming
The global prevalence of type 2 diabetes mellitus (T2DM) is currently surging, posing significant health and socioeconomic burdens. Probiotics have emerged as promising interventions due to their safety and potential metabolic benefits. Gut microbiota plays a critical role in the pathophysiology of metabolic diseases in humans, offering valuable insights for therapeutic strategies such as probiotics. Here, aiming to identify novel probiotics from the human gut microbes to combat T2DM, a total of 203 human intestinal bacterial strains were screened in vitro to evaluate their enzymatic inhibition of α-glucosidase and α-amylase, in which Lacticaseibacillus paracasei Glu-07 (= QH-142 = CGMCC 23796) exhibited the highest inhibitory efficacy (81.05% and 72.56% for α-glucosidase and α-amylase, respectively). In HepG2 cells, L. paracasei Glu-07 elevated glucose uptake and consumption by 22.4% and 85.8%. Oral administration of strain Glu-07 in diabetic mice significantly improved hyperglycemia, hyperlipidemia, and restored the structure and composition of gut microbiota toward a healthier profile. Mechanistically, strain Glu-07 activated the AMPK-AKT1-GSK3β/FOXO1 signaling pathways by modulating the expression of key genes, enhanced glycolysis and fatty acid ꞵ-oxidation, and inhibited gluconeogenesis and lipogenesis. It also stimulated GLP-1 secretion, potentially via triggering the GPR41/43-GLP-1 axis, and increased the abundance of beneficial gut microbes, such as Akkermansia muciniphila (~ threefold). The dual regulations synergistically support strain Glu-07 as a promising probiotic candidate for T2DM management.
研究领域:
微生物学
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糖尿病研究
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分子生物学
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药理学
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营养科学
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代谢性疾病
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胃肠病学
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DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
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2026
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IF 8.8
Fedrick C. Mgomi,Chunlei Lu,Anqi Tang,Shu Xu,Fei Chen,Lei Yuan,Zhen-quan Yang
The survival of probiotics during transit through the gastrointestinal tract (GIT) remains a significant challenge, limiting their in vivo functional efficacy. Microorganisms often resist adverse conditions by forming biofilms. Leveraging this property, the current study introduces a novel biofilm-inspired encapsulation approach using single- and multilayer-coated sodium alginate gel beads (SAGBs) to promote in situ biofilm formation by Lacticaseibacillus paracasei NN4–1. Comparative analyses were conducted to assess bacterial viability in SAGBs, planktonic cells, and biofilm cells under simulated GIT conditions. In vitro studies showed enhanced resistance in SAGBs, with a survival rate of 81.48% compared to unencapsulated cells. Additionally, biofilm encapsulation increased biochemical production, yielding average protein and polysaccharide concentrations of 0.633 mg/mL and 1.056 mg/mL, respectively. The scanning electron microscope revealed clusters of bacterial colonization inside the SAGBs. Whole-genome sequencing revealed multiple genes associated with biofilm formation, stress tolerance, adhesion, acid, and bile salt resistance. Multilayer of SAGBs reduced bacterial leakage by 52.52%, slowed small-molecule diffusion, and slightly improved textural properties without compromising bacterial metabolic activity or growth. Furthermore, SAGBs exhibited markedly higher survival (99.43%) than planktonic (76.3%) and biofilm cells (77.5%) after 21 days of refrigerated storage in milk. This approach offers promising applications in designing next-generation functional foods and targeted probiotic delivery systems, warranting higher viability of probiotics under adverse conditions of the GIT.
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PubMed
高影响因子
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