Foods
·
2023
·Vol. 12
·期 23
·4276
·
IF 5.2
Heng Li,Changlin Chen,Yuanxin Li,Zhengqiang Li,Chen Li,Chang Luan
Fermented vegetable-based foods, renowned for their unique flavors and human health benefits, contain probiotic organisms with reported in vitro antioxidative effects. This study investigates the probiotic properties ofLatilactobacillus sakeiMS103 (L. sakeiMS103) and its antioxidant activities using an in vitro oxidative stress model based on the hydrogen peroxide (H2O2)-induced oxidative damage of RAW 264.7 cells.L. sakeiMS103 exhibited tolerance to extreme conditions (bile salts, low pH, lysozyme, H2O2), antibiotic sensitivity, and auto-aggregation ability. Moreover,L. sakeiMS103 co-aggregated with pathogenicPorphyromonas gingivaliscells, inhibitedP. gingivalis-induced biofilm formation, and exhibited robust hydrophobic and electrostatic properties that enabled it to strongly bind to gingival epithelial cells and HT-29 cells for enhanced antioxidant effects. Additionally,L. sakeiMS103 exhibited other antioxidant properties, including ion-chelating capability and the ability to effectively scavenge superoxide anion free radicals, hydroxyl, 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid, and 2,2-diphenyl-1-picrylhydrazyl. Furthermore, the addition of live or heat-killedL. sakeiMS103 cells to H2O2-exposed RAW 264.7 cells alleviated oxidative stress, as reflected by reduced malondialdehyde levels, increased glutathione levels, and the up-regulated expression of four antioxidant-related genes (gshR2, gshR4, Gpx,andnpx). These findings highlightL. sakeiMS103 as a potential probiotic capable of inhibiting activities ofP. gingivalispathogenic bacteria and mitigating oxidative stress.Keywords:Latilactobacillus sakeiMS103;probiotic;antioxidant;H2O2;P. gingivalis
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PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2026
·
IF 7.1
Ling Li,Yanxin Huang,Ruya Tan,Enze Zhang,Danli Wang,Tinglan Yuan,Gongshuai Song,Jinyan Gong
Developed probiotic yak milk ice cream with multilayer microcapsules. • Microcapsules enhanced probiotic survival in digestion and frozen storage. • Three-layer coating showed the lowest melting point and the highest storage viability. • Improved sensory profile by reducing bitterness and increasing umami. Yak milk is a nutrient-rich dairy material with various bioactive properties, yet yak milk ice cream remains unexplored. This study aimed to develop the probiotic yak milk ice cream by incorporating microencapsulated Latilactobacillus sakei J15 ( Lb. sakei J15) with different coating layers (1–4 layers) prepared via layer-by-layer assembly using casein-hyaluronic acid or β-lactoglobulin-hyaluronic acid conjugates and chitosan. Compared with the non added probiotic and free-probiotic cell samples, the addition of Lb. sakei microcapsules significantly modulated the viscosity, survival rates in various condition, and melting temperature of ice cream. During simulated gastrointestinal digestion, the microencapsulated probiotics maintained a high viability of 67.6%, significantly higher than the 41.2% survival rate of free cells. Notably, yak milk ice cream with three-layer microcapsules exhibited the most pronounced reduction in melting temperature (Tpeak as low as 3.11°C) and retained the highest viable count after 60 days of frozen storage. Furthermore, microencapsulation effectively enhanced flavor richness and sensory acceptance by reducing astringency while increasing umami perception. These results demonstrate that multilayer microencapsulation is an effective strategy to improve both probiotic delivery and the overall quality of functional yak milk ice cream.
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Foods
·
2024
·Vol. 13
·期 2
·307
·
IF 4.7
Yumeng Sui,Xiangao Li,Yuan Gao,Baohua Kong,Yitong Jiang,Qian Chen
Yeast strains are promising starters to compensate for the flavor deficiencies of reduced-salt dry sausages, but their influence on the bacterial community’s structure has not yet been clarified. In this study, the effect of separately inoculatingPichia kudriavzeviiMDJ1 (Pk) andDebaryomyces hanseniiHRB3 (Dh) on the bacterial community structure in reduced-salt dry sausage was investigated. The results demonstrated that the inoculation of two yeast strains significantly reduced the pH, and enhanced the total acid content, lactic acid bacteria (LAB) counts, and total bacterial counts of reduced-salt sausages after a 12-day fermentation (p< 0.05). Furthermore, high-throughput sequencing results elucidated that the inoculation of yeast strains significantly affected the bacterial composition of the dry sausages. Especially, the relative abundance of bacteria at the firmicute level in the Pk and Dh treatments exhibited a significant increase of 83.22% and 82.19%, respectively, compared to the noninoculated reduced-salt dry sausage treatment (Cr). The relative abundance ofLatilactobacillus, especiallyL. sakei(0.46%, 2.80%, 65.88%, and 33.41% for the traditional dry sausage (Ct), Cr, Pk, and Dh treatments, respectively), increased significantly in the reduced-salt sausages inoculated with two yeast strains. Our work demonstrates the dynamic changes in the bacterial composition of reduced-salt sausages inoculated with different yeast strains, which could provide the foundation for the in-depth study of fungi–bacteria interactions in fermented foods.Keywords:reduced-salt dry sausage;yeast inoculation;bacterial composition;high-throughput sequencing
研究领域:
食品科学
·
微生物学
·
发酵技术
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DOI
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高影响因子
FOOD RESEARCH INTERNATIONAL
·
2026
·
IF 8.8
Shufeng Yin,Bingrui Guo,Wenqing Wang,Wei Ji,Siqi Zhang,Changlei Ji,Chaofan Ji,Yiwei Dai,Sufang Zhang,Xinping Lin
This study evaluated the effects of co-inoculation with Latilactobacillus sakei A20 and Lactiplantibacillus plantarum LJ1–1 at different ratios on the quality and safety of fermented mandarin fish ( Siniperca chuatsi ). Compared with the C group without starter culture, the inoculated groups effectively delayed lipid oxidation and decreased TVB-N content by 14.00%. Notably, the accumulation of biogenic amines was markedly inhibited, with tyramine and cadaverine levels decreasing by over 30.00%. It also reshaped the microbial community by suppressing spoilage bacteria such as Shewanella baltica and Aeromonas sobria , while promoting the accumulation of esters and aldehydes. Sensory evaluation confirmed a 15.44% increase in overall acceptability. Furthermore, a fermentation period of 7 days is recommended to ensure product safety and quality. These results indicate that Lat. sakei A20 and Lpb. plantarum LJ1–1 have great potential as mixed starter cultures for improving the safety, flavor, and sensory acceptability of fermented mandarin fish.
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高影响因子
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