FOOD HYDROCOLLOIDS
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2023
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IF 10.7
Jie Zhang,Yunxiao Xie,Cui Liu,Huaqiang Cao,Yan Li,Bin Li,Yangyang Zhang,Shilin Liu
Currently, the cultivation of lactic acid bacteria is mainly carried out by improving the fermentation process and culture conditions, which was difficult to ensure the survival quantity and culture efficiency. The primary purpose of this work was to construct water-in-water (W/W) Pickering emulsion as a microculture for probiotics . The W/W Pickering emulsion consisting of maltodextrin (MD) and hydroxypropylmethylcellulose (HPMC) was constructed by using microcrystal celluloses (MCC) as the Pickering stabilizers. The effects of MCC concentration, NaCl concentration, MRS broth concentration, and pH value on the formation and stability of W/W Pickering emulsion have been investigated. The stability of W/W Pickering emulsions was driven by the electrostatic repulsion provided by the MCC. The stability of the emulsion was reduced by increasing NaCl and MRS broth concentrations, primarily because their charge shielding effect weakened the electrostatic repulsion between the MCC particles. The W/W Pickering emulsion had higher stability in a weakly acidic environment. The results from another trial revealed that Lactobacillus helveticus CICC 22,536 had little influence on the stability of the W/W Pickering emulsion when it was encapsulated in the emulsion. Moreover, Lactobacillus helveticus was able to be cultured in the emulsion, and the numbers of Lactobacillus helveticus after being cultured for 16 h were increased to 1.1 × 10 9 CFU/mL. These findings indicated that the W/W Pickering emulsion provided a new approach and an attractive platform for the cultivation of probiotic bacteria.
研究领域:
微生物学
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食品科学
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生物工程
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产品关联
DOI
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2024
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IF 5.7
Xiaogan Zhao,Tao Lin,Wenkai Jiang,Yihan Lin,Luyao Xiao,Yufang Tian,Kai Ma,Changliang Zhang,Feng Ji,Ghahvechi Chaeipeima Mahsa,Xin Rui,Wei Li
Lactobacillus helveticus LZ-R-5 (R-5), a strain with high epithelial adhesion and bioactive exopolysaccharide production, was isolated from Tibetan kefir grains. This study investigated its potential to alleviate intestinal inflammation using a DSS-induced colitis model in BALB/c mice. We integrated microbial diversity and serological analyses to assess changes in gut flora and cytokines following the R-5 treatment. Pathological assessments showed that R-5 reduced crypt distortion in the proximal colon and mitigated hepatic immune challenges by enhancing gut barrier function. The increased relative expression of TGF-β1 and the downregulation of NLRP3-related inflammatory factors were conducive to preventing organ damage in the thymus and spleen of mice with colitis. Additionally, R-5 stimulated GPR43 expression and improved epithelial nutrition, promoting mucin production to prevent enterotoxin leakage. It also modulated the gut microbiota by suppressing Bacteroides and Erysipelatoclostridium, leading to a microbiota composition more akin to that of normal flora.
研究领域:
微生物学
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免疫学
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消化系统疾病
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产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
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2024
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IF 2.5
Xiaoling Song,Jinfeng Fu,Qinchao Ding,Feiwei Cao,Xiu Zhang,Yanan Zhang,Shanglei Lai,Hui Zhug,Teresa G Valencak,Daxi Ren
Recent studies have shown that lactic acid bacteria (LAB) fermentation has great potential to relieve hypertension. In this study, we verified the antihypertensive effects of Limosilactobacillus reuteri Z09, Lactobacillus helveticus Z11 and their mixed fermented milk (MIX-FM) on spontaneously hypertensive rats (SHRs). Four weeks of administration showed that all three LAB fermentations had an antihypertensive effect on SHRs, while MIX-FM showed the best effect. MIX-FM had the highest angiotensin-converting enzyme inhibitor peptide contents, and it can improve intestinal dysbiosis better than the other two groups. The above results suggest that these two strains have the potential to develop antihypertensive dairy products.
研究领域:
微生物学
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营养学
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药理学
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DOI
高影响因子
Food Bioscience
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2025
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IF 5.9
Yuting Zhou,Yang Jiang,Aonan Xia,Bo Yang,Xiaoming Liu,Peng Zhou,Jianxin Zhao,Wei Chen
The microbiota-gut-brain axis emerges as a potential therapeutic strategy. In this study, the effect of Lactobacillus helveticus CCFM1096 on alleviation of cognitive impairment and influence on the gut microbiota and metabolites in scopolamine-induced mice were investigated. Our findings indicated that CCFM1096 significantly improved cognitive behavior and brain histopathology in mice, and altered the structure of the gut microbiota and modulated relevant metabolites in cognition impaired mice. In particular, phosphatidylcholine and its metabolites levels were significantly regulated and the expression of genes related to the acetylcholine/Brain-Derived Neurotrophic Factor signaling pathway was significantly up-regulated in hippocampus. Furthermore, phosphatidylcholine and glycerophosphocholine effectively alleviated scopolamine-induced PC12 neuronal cell impairment, increased acetylcholine level and up-regulated the expression of neurotrophic-related genes. In conclusion, CCFM1096, a potential probiotic interfering with cognitive function in mice, attenuated scopolamine-induced cognitive dysfunction in mice via the gut-brain axis and exerted a neuroprotective effect by up-regulating phosphatidylcholine, glycerophosphocholine, and acetylcholine/Brain-Derived Neurotrophic Factor levels.
研究领域:
神经科学
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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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分子生物学
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产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2024
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IF 7.7
Kangyong Zhang,Hongwei Tang,Muhammad Salman Farid,Fangqin Xiang,Bailiang Li
The processing characteristics of yogurt are closely related to the composition and arrangement of exopolysaccharides (EPS) in lactic acid bacteria (LAB). To fully understand and develop the functional properties of EPS and to study the effect of EPS molecular weight on yogurt and its mechanism, the physicochemical properties of high molecular weight EPS-LH43, medium molecular weight EPS-LH13, and low molecular weight EPS-LH23, as well as the gel properties and protein conformation of yogurt, were determined and analyzed in this experiment. The results indicate that EPS-LH43 and EPS-LH13 are both composed of mannose, rhamnose, galacturonic acid, glucose, and galactose. EPS-LH23 is composed of mannose, galacturonic acid, glucose, and galactose. Their Number-average Molecular Weight is 5.21 × 10 6 Da, 2.39 × 10 6 Da and 3.76 × 10 5 Da, respectively. In addition, all three types of EPS have good thermal stability and can improve the stability of casein. In addition, the analysis of the texture, particle size, potential, water holding capacity, rheology, low field nuclear magnetic resonance, microstructure, and flavor characteristics of yogurt confirmed the relationship between the molecular weight of LAB EPS and the gel properties of yogurt. Fluorescence spectrophotometer and circular dichroism analysis indicate that the different molecular weights of LAB EPS have different effects on protein structure, which is an intrinsic factor leading to significant differences in the gel properties of the three types of fermented milk. These findings provide new references for enhancing the understanding of the structure-activity relationship of EPS and indicate that EPS-LH43 can be used to improve the gel properties of dairy products.
研究领域:
食品科学
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微生物学
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化学
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乳品科学
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产品关联
DOI
PubMed
高影响因子
Food Bioscience
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2025
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IF 5.9
Nan Cui,Chongwei Yu,Feiwei Cao,Qinchao Ding,Huiling Pan,Yaqi Zeng,Daxi Ren
Inflammatory bowel disease (IBD) is a prevalent intestinal disorder that profoundly affects human and animal health. Emerging evidence highlights the therapeutic potential of lactic acid bacteria (LAB) in mitigating gastrointestinal pathologies. Prior studies have shown that Lactobacillus helveticus ZJUIDS18 exhibits favorable in vitro growth characteristics, and has the potential to alleviate colitis. This study aimed to investigate the therapeutic effect and mechanism of L. helveticus ZJUIDS18 on mice colitis induced by sodium dextran sulfate (DSS). Key findings demonstrated that L. helveticus ZJUIDS18 intervention can effectively alleviate the symptoms of colitis induced by DSS in mice, including inhibiting the weight loss, colon shortening, and reducing disease activity index score as well as colonic tissue lesions. It increased the expression of tight junction proteins (ZO-1, claudin-1, and occludin) and mucin (MUC2) in colon tissue and decreased the level of myeloperoxidase (MPO), malondialdehyde (MDA), and pro-inflammatory factors IL-6 in colon tissue. Moreover, L. helveticus ZJUIDS18 intervention restored intestinal dysbiosis by down-regulating the relative abundance of harmful genera, namely Parabacteroides, Escherichia-Shigella, and Bacteroides and up-regulating the relative abundance of Bifidobacterium and Erysipelotrichaceae_uncultured. It also significantly increased the content of short-chain fatty acids, including acetic acid and propionic acid. Metabolic profiling further identified the tryptophan metabolism pathway as a critical mediator of the strain's anti-inflammatory effects, with L. helveticus ZJUIDS18 effectively ameliorating DSS-induced metabolic dysregulation. In summary, L. helveticus ZJUIDS18 could be as a probiotic candidate for developing targeted therapeutic strategies against IBD.
研究领域:
微生物学
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胃肠病学
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免疫学
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代谢组学
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益生菌研究
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产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
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2025
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IF 5.2
Zengbo Wang,Junwu Cai,Bailiang Li,Huizi Tan
Soy protein is a multimeric globular protein that is less likely to be metabolized and utilized by lactic acid bacteria (LAB) during fermentation compared to milk-derived proteins. Little genetic information is available regarding LAB-mediated hydrolysis of soy protein. In this study, we sequenced the genomes of 46 Lactobacillus helveticus ( L. helveticus ) strains to analyze genetic-level factors affecting soy protein hydrolytic activity. The analysis revealed that the soy protein hydrolysis capability of these L. helveticus strains showed no correlation with their isolation sources, geographic origins, extracellular protease genes, peptide transporter genes, or peptidase gene distribution. Through genome-wide association analysis (GWAS), we identified two significantly associated missense SNPs (SNP-482062 and SNP-1780770) linked to soy protein hydrolysis activity. These two SNPs changed the local tertiary structure of amino acid permease and ornithine decarboxylase, respectively. Enzymatic assays confirmed that the mutations significantly affected enzyme activity, thereby validating their critical role in soy protein hydrolysis. This study elucidates the genetic basis for differential soy protein hydrolysis capacity among L. helveticus strains, offering practical guidance for selecting highly proteolytic strains to develop soy-based fermented dairy alternatives.
研究领域:
微生物学
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遗传学
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食品科学
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产品关联
DOI
PubMed
高影响因子
Food Frontiers
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2025
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IF 6.9
Qinchao Ding,Feiwei Cao,Shanglei Lai,Jundi Yu,Yibo Zeng,Teresa G. Valencak,Shuo Zhang,Xiu Zhang,Xiaobing Dou,Songtao Li,Daxi Ren
Alcohol-associated liver disease (ALD) has become a serious public health issue worldwide. This study was conducted to investigate the protective role of Lactobacillus helveticus ZJUIDS12 (Z12) on ALD. Z12 (10 9 CFU/day) significantly reversed alcohol-induced liver injury, hepatic steatosis, oxidative stress, and inflammation by restoring lipid metabolism and gut barrier integrity. Z12's effects, abolished in antibiotic-treated mice, involve gut microbiota, notably Clostridium sensu stricto 1, linked to Reg3γ upregulation. Clostridium butyricum (a representative strain of Clostridium sensu stricto 1) or butyric acid replicated Z12's benefits, which were absent in Reg3γ −/− mice. Further studies revealed that the heat-inactivated postbiotics of Z12 and its secreted exopolysaccharides still significantly alleviated ALD, similar to the effects of the live Z12. Our present study suggests that Z12 probiotics and their postbiotics ameliorate alcohol-induced hepatic steatosis and liver injury in mice by enhancing butyrate production via C. butyricum , mediated through the Reg3γ pathway. These findings support the therapeutic potential of probiotic and postbiotic interventions for ALD.
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产品关联
DOI
高影响因子
INTERNATIONAL DAIRY JOURNAL
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2024
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IF 3.1
Zhiwen Ge,Dan Wang,Mingsheng Dong,Wenting Zhao,Pan Wang,Peiyou Qin,Xiaoyan Zhao
The functional properties of foods are closely related with its matrix. This study examined the impact of curcumin-fortified Lactobacillus helveticus MB2-1 fermented milk gel on the intestinal lipid digestion and bioaccessibility of curcumin through dynamic digestion method. The gel properties, microstructure, oil droplets stability, free fatty acid (FFA) release and curcumin bioaccessibility during digestion of the curcumin-fortified milk gels fermented by L. helveticus MB2-1 or tradition commercial starters ( Streptococcus thermophilus and Lactobacillus bulgaricus ) were investigated and compared. The curcumin-fortified L. helveticus MB2-1 fermented milk gel was found to present higher apparent viscosity, more thicker properties, and firmer texture, which affect the gastrointestinal digesta status together with the release of oil droplets and solubilized curcumin, promote lipid digestion as well as enhance the bioaccessibility of curcumin during digestion. These results may provide valuable references for the design of therapeutic dairy products beneficial to health in terms of food matrix.
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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产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2022
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IF 8.025
Zhiwen Ge,Xuan Bao,Zhiyu Li,Xiaohong Chen,Wei Li,Xin Rui,Junjun Wu,Qiuqin Zhang,Mingsheng Dong
In order to study the mechanism of high viscosity of Sayram ketteki yoghurt, the growth, acidification properties, in situ exopolysaccharides (EPS) production of Lactobacillus helveticus MB2-1 in milk medium were investigated. The microstructure of the yoghurt was analyzed. The characteristics of in situ EPS produced by this strain in yoghurt were studied by high-performance liquid chromatography (HPLC), Fourier-transform infrared spectroscopy (FT-IR), ultraviolet-visible (UV–vis) analysis. The amount of in situ EPS produced could be up to 689.47 mg/L. The micrographs of Sayram ketteki yoghurt demonstrated that the in situ EPS secreted by ropy L. helveticus MB2-1 were closely connected with proteins, effectively filling the three-dimensional network structure of casein clusters, thereby resulting in high viscosity of yoghurt. Besides, the molecular weight of in situ EPS was 9.34 × 10 4 Da, and the in situ EPS was determined to be a new heteropolysaccharide, containing fucose, which made it unique. Moreover, the set yoghurts added with in situ EPS were demonstrated fine effects on the texture improvement. These results illustrated that L. helveticus MB2-1 could be set as a good starter and the in situ EPS could be considered as a probiotic stabilizer substitute for fermented dairy products.
研究领域:
食品科学
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微生物学
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乳品科学
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DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2024
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IF 7.7
Kangyong Zhang,Sibo Liu,Hongwei Tang,Smith Etareri Evivie,Zengwang Guo,Bailiang Li
Exopolysaccharides (EPS) yield and added concentration of lactic acid bacteria can greatly affect the processing characteristics of fermented milk. In order to investigate the effects and mechanisms of EPS yield and added concentration on fermented milk, researchers extracted EPS from 50 strains of Lactobacillus helvedicus ( L. helvedicus ) and selected the two strains with the largest difference in EPS yield ( L. helvedicus LH18 and L. helvetigus LH33) for subsequent experiments. The physicochemical properties of EPS-LH18 and EPS-LH33 were analyzed. The gel characteristics and protein conformation of fermented milk were studied by means of texture analyzer, rheometer, scanning electron microscopy, nuclear magnetic resonance machine, fluorescence spectrophotometer and circular dichroism . The results indicate that the monosaccharide compositions of EPS-LH18 and EPS-LH33 are the same and have good thermal stability . The texture and rheological properties of L. helveticus LH18 fermented milk are significantly superior to other fermented milk. The reason is that L. helveticus LH18 EPS has the highest yield, which leads to a denser gel structure, lower surface hydrophobicity and free sulfhydryl content of its fermented milk. According to circular dichroism analysis, β- sheet and random coil are the internal factors leading to the difference in fermented milk gel. In addition, the fermented milk improved even more favorably as the concentration of the two EPS additions increased. As described above, L. helveticus LH18 has the potential to be an excellent yogurt starter, and both of the above EPS can be used as probiotic stabilizer alternatives for fermented dairy products.
研究领域:
食品科学
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微生物学
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乳品科学
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产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
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2025
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IF 8.2
Ruosi Fang,Tangchao Chen,Gangliang Hu,Runzu Zhu,Xinyu Li,Shuhui Wu,Kai Chen,Chuanchuan Shi,Gongnian Xiao
The high osmotic pressure in sweetened condensed milk severely inhibits probiotic viability, resulting in its insufficient use in probiotic applications. In this study, we systematically evaluated casein (CS), sodium hyaluronate (SH), and sodium alginate (SA) as microencapsulants for Lactobacillus helveticus in sweetened condensed milk, and assessed various CS:SA and CS:SH ratios to optimize both microbial viability and product quality. Through multimodal analysis of rheological properties (dynamic modulus and viscosity), thermal stability, physicochemical parameters (water activity and sugar/acid content), and color evolution, the CS:SH (1:1) formulation demonstrated stable microstructural integrity, enhanced volatile flavors, and preserved sensory characteristics while maintaining probiotic viability, which proved to be optimal for L. helveticus microencapsulation. Our findings establish a viable microencapsulation approach for hypertonic food applications that effectively balances probiotic viability and product shelf stability.
研究领域:
食品科学
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益生菌技术
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乳品工程
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微胶囊化
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食品稳定性
✓ 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）