Food Bioscience
·
2024
·
IF 4.8
Xiao-min Li,Lie-hua Che,Ying Wu,Cong Li,Bao-cai Xu
Freeze-drying is a common method to prepare dried starter cultures with high stability and a long storage time. However, the bacterial cells suffer varying degrees of damage during the freeze-drying process. This study aimed to provide an effective strategy to improve the survival rate of Lactobacillus curvatus and to explore its potential protective mechanisms. The survival rates of bacterial cells in different cryoprotectants before and after freeze-drying were measured using the plate count method. The protective effects of composite cryoprotectants on bacterial cells were investigated from multiple perspectives, including key enzyme activities, the internal morphology of bacterial cells, and cell membrane integrity. Results showed that the freeze-drying survival rate of bacterial cells in the composite cryoprotectants consisting of trehalose, oleic acid and skimmed milk (85.38%) was significantly improved compared to that in PBS solution (2.04%). The addition of composite cryoprotectants could reduce damage to the cell wall and cell membrane, maintain the normal morphology of bacterial cells and cell membrane integrity, and improve key enzyme activities (lactate dehydrogenase, pyruvate kinase and ATPases) during the freeze-drying process. The viability of freeze-dried cultures was also monitored at different temperatures during storage, and the cell survival of freeze-dried cultures at −20 °C was the highest, reaching 61.13%. The findings obtained in this work offer a new method to improve the viability of Lactobacillus curvatus after freeze-drying, and may promote the wide use of freeze-dried cultures in the food fermentation industry.
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高影响因子
FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Hujun Xie,Xin Luo,Ying Gao,Min Huang,Gerui Ren,Rongmi Zhou,Yulu Sun,Haoxin Ye,Qunfang Lei,Wenjun Fang,Yong-Quan Xu
Probiotics and epigallocatechin gallate (EGCG) are sensitive to external conditions. In order to improve the survival rate of Lactobacillus plantarum (LP) and the activity of EGCG during storage, freeze-drying and gastrointestinal digestion, the LP and EGCG are co-encapsulated for the first time by extrusion using alginate-whey protein isolate (ALG-WPI) and alginate-pectin-whey protein isolate (ALG-PEC-WPI) biocomposites as wall materials, which can protect the encapsulated LP and EGCG during the simulated gastric digestion and co-release LP and EGCG in the intestine. Compared with ALG-PEC-WPI-LP beads, the release rate of LP in ALG-PEC-WPI-LP-EGCG beads is significantly increased to 92.8%. Both co-encapsulated beads are formed through hydrogen bonding interaction, and EGCG exists in amorphous form. Two co-encapsulated beads ALG-WPI-LP-EGCG and ALG-PEC-WPI-LP-EGCG exhibit better survival rate for LP during freeze-drying and in vitro digestion. Experiments conducted in high-fat diet-fed rats indicate that serum total cholesterols and low-density lipoprotein cholesterols in co-encapsulated group are significantly lower than those of un-encapsulated group. The co-encapsulated LP and EGCG alleviate the gut dysbiosis and decrease the hepatic steatosis in high-fat diet-fed rats. Thus the ALG-PEC-WPI composite is a good carrier for protection and delivery of LP and EGCG.
研究领域:
食品科学
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营养学
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生物技术
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药学
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高影响因子
Food Bioscience
·
2024
·
IF 4.8
Hui-Bin Jiang,Pan Nie,Zi-Han Lin,Chuang Zhu,Ling-Yue Zhong,Fen-Fen Wei,Yan Wu,Li-Hua Song
Fermentation is a commonly used technique that can effectively enrich bioactive compounds, and further enhance the bioactivity of food. To effectively enrich polyphenols and flavonoids, the quinoa and black barley were co-fermented with Lactobacillus kisonensis in present study. The in vitro antioxidant bioactivities and inhibition rate on key enzymes related with glucose metabolism of the co-fermented cereals were evaluated; the secondary metabolites such as polyphenol and flavonoid were identified by UPLC-Q-TOF-MS E -untargeted metabolomics technique, and the KEGG (Kyoto Encyclopedia of Genes and Genomes) pathways were primarily analyzed. The results showed that the content of protein in the precipitate, as well as soluble and total dietary fiber, significantly increased ( p < 0.05) in the co-fermented quinoa with black barley compared to the fermentation of quinoa or black barley alone or to the un-fermentation groups. The total contents of polyphenol and flavonoid in the co-fermented grains were significantly increased by 55.65% and 25.90%, respectively, compared with the un-fermentation group ( p < 0.05). Elevated levels of polyphenol flavonoids, such as coumaric acid, (2R,3R)-Taxifolin7- O -α- l -rhamnopyranosyl-(1→6)-β- d -glucopyranoside and ferulic acid sodium, contributed to the significant improvement in in vitro bioactivities, such as antioxidant capacity and inhibitory activity on α-amylase and α-glucosidase. Correlation analysis revealed positive associations between 9 polyphenols and flavonoids in the supernatant and 12 in the precipitate with these in vitro bioactivities mentioned above. The enrichment of these metabolites is mainly involved in biosynthesis of flavonoid, anthocyanin, and phenylpropanoid. In summary, our study suggests that co-fermentation of quinoa and black barley is a promising approach to enhance the bioactivity of grains.
研究领域:
食品科学
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营养学
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生物化学
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微生物学
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代谢组学
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DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 6.6
Yingjia Tong,Kexin Qi,Linyuan Zhou,Weiming Liu,Ying Zhang,Jin Wang,Yuting Zhang,Qunyi Tong
Kombucha is a traditional fermented beverage derived from sweetened black tea using a symbiotic culture of bacteria and yeast (SCOBY), which faces consumption restrictions due to the small amount of ethanol produced during the fermentation process. This study proposes an innovative method to produce non-alcoholic kombucha beverages (NAKB) by re-fermenting sterilized kombucha with Acetobacter sp. GDMCC 1.152 (AB) and Lactiplantibacillus plantarum GDMCC 1.191 (LP). Results showed that both AB alone and AB+LP combined fermentation could reduce the ethanol content (from 0.66% to 0%), mainly because AB oxidizes ethanol into acetic acid via the tricarboxylic acid (TCA) cycle. Sensory evaluation showed that NAKB produced by AB + LP had the best flavor and overall acceptability. Compared to the acetic acid produced by AB, the lactic acid produced by LP has a milder acidity and a higher taste threshold. Additionally, co-refermentation significantly enhanced bioactive compounds, with total polyphenol content increased from 215.32 mg GAE/L to 336.33 mg GAE/L, and total flavonoid content increased from 163.38 mg CE/L to 196.35 mg CE/L, alongside elevated antioxidant activity. These findings highlight the efficacy of bacterial re-fermentation in producing NAKB with improved sensory and functional properties, offering a viable strategy to meet diverse consumer demands.
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Food Analytical Methods
·
2022
·Vol. 15
·期 12
·3379-3389
·
IF 3.498
Wang Jiamin,Zhou Wenyuan,Gao Lu,Yang Zhenquan,Yang Zhanjun,Chen Dawei,Gao Yajun
In this paper, we have developed a fast and low-cost label-free electrochemical immunosensor for detection of Lactobacillus rhamnosus GG (LGG). The proposed sensor is based on a glassy carbon electrode modified with Cu@Cu 2 O nanoparticles anchored B, N co-doped porous carbon (BNPC) composite. The copper-derived nanoparticles with multiple valence states undergo dramatic changes in surface areas, conductivity, and actives sites due to their combination with BNPC, resulting in enhanced electrochemical performance. In the amperometric immunoassay, the immune complex of antigen and antibody inhibits the transfer of electrons on the electrode interface, causing a change in the current. Thus the quantitative detection of LGG is achieved. Differential pulse voltammetry (DPV) was performed at a LGG concentration of 10 2 to 10 8 colony-forming units CFU mL −1 . The immunosensor showed a good linear relationship between the decrease in peak current and the concentration of LGG ( R 2 = 0.9934), with a short detection time and a detection limit of 12 CFU mL −1 . In short, we have developed a highly sensitive electrochemical immunosensor for the specific detection of LGG using the current-mode, label-free immunoassay method evaluated in this study, providing a reliable mean for quantifying probiotics.
研究领域:
微生物学
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分析化学
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材料科学
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高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Zishen Lin,Jianmin Wu,Jinping Wang,Crystal L. Levesque,Xi Ma
Lactobacillus reuteri (L. reuteri) has been recognized as a probiotic to improve liver health, whereas the mechanism behind is still unknown. Herein, mice were gavaged with a strain of L. reuteri named SLZX19-12, which was isolated from faeces of healthy Tibetan pigs in our lab to investigate its effects on liver function. The results demonstrated that dietary L. reuteri changed the constituents of bile acid pool, especially influenced on metabolism of ursodeoxycholic acid (UDCA). In addition, L. reuteri reduced content of cholestasis-associated microbiota and effectively prevented liver from inflammatory response and hepatocyte apoptosis under the acute stimulation from LPS. We further revealed UDCA played an important part in protection of liver health during the stimulation of inflammatory factors in vitro . This study provides theoretical support and novel mechanism of action of L. reuteri protects liver from injury and influences on host physical health via regulation of crosstalk between bile acids and gut microbiota.
研究领域:
微生物学
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肝病学
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免疫学
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营养学
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DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2024
·
IF 7
Yue Su,Zhengying Cui,Xinyan Yang,Yujun Jiang,Wei Zhang,Yu Zhang,Chaoxin Man
Ulcerative colitis (UC) is an immune-mediated intestinal disease without a comprehensive cure, and the alleviation of UC has become an urgent problem. The results showed that JY062 with its EPS group (JEC) alleviated the intestinal barrier damage caused by LPS. After JEC intervention on Caco-2 cells, resulted in upregulation of ZO-1, Claudin-1, Occludin and MUC2 transcript levels and decreased mRNA expression of Claudin-2 (p < 0.05). JEC effectively attenuated the inflammatory response in UC mice and restoration of immunoglobulin levels (IgG, IgM and IgA), which resulted in shortening and swelling of the colon, disappearance of goblet cells, infiltration of inflammatory cells and mucosal damage were alleviated in mice. Similarly, changes in the expression of MUC2 and tight junction proteins after JEC intervention also occurred in UC mice. Administration of JEC significantly inhibited the differentiation of pro-inflammatory Th17 cells in the thymus and peripheral blood, promoted the differentiation of CD4+ T cells to Treg cells, and effectively regulated DSS-induced macrophage imbalance, which was manifested by the polarization of pro-inflammatory M1 macrophages to anti-inflammatory M2 macrophages. This study clearly demonstrates that JEC could significantly prevent intestinal barrier on DSS-induced experimental colitis and could be applied as a potential symbiotic strategy to assist in the alleviation of UC.
研究领域:
微生物学
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免疫学
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胃肠病学
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药理学
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产品关联
DOI
PubMed
高影响因子
Probiotics and Antimicrobial Proteins
·
2025
·
IF 4.4
Chen Fengming,Wu Shu,Wang Xiaoyu,Li Yinghui,He Binsheng,Fu Yafen,Huang Xingguo,Chen Jiayi
Reducing the negative impact of oxidative stress (OS) on weaned piglets is crucial for the further development of the pig industry. Our previous studies found that Lactobacillus delbrueckii (LAB) can alleviate OS and protect intestinal health by activating TLR2 and TLR4 expressions in weaned piglets. This research aimed to verify whether LAB can alleviate OS and intestinal barrier injuries in IPEC-J2 cells by activating TLR2 and TLR4. IPEC-J2 cells were first pretreated with 10 10 CFU/mL LAB for 12 h, and then were induced to OS by 0.8 mmol/L H 2 O 2 for another 12 h. The results showed that LAB significantly alleviated OS induced by H 2 O 2 , indicated by the downregulation of MDA ( P < 0.05), along with upregulation of GSH-Px, CAT, T-SOD, and T-AOC ( P < 0.05). Besides, LAB significantly alleviated intestinal barrier injuries induced by H 2 O 2 , indicated by the upregulation of Claudin-1, Occludin, and ZO-1 expressions. Subsequently, the IPEC-J2 cells were pretreated with inhibitors of TLR2 (TLR2-IN-C29) and TLR4 (MD2-TLR4-IN-1) in the absence of LAB for 12 h, and then treated with 0.8 mmol/L H 2 O 2 for another 12 h. The results showed that both inhibitors significantly prevented the protection effects of LAB on H 2 O 2 -induced OS, indicated by the downregulation of CAT, SOD1, HO-1, and GSH-Px1 expressions ( P < 0.05). Taken together, LAB treatment can alleviate OS and intestinal injuries induced by H 2 O 2 by activating TLR2 and TLR4 expressions in IPEC-J2 cells, thus providing novel theoretical support for LAB in the prevention and treatment of oxidative damage.
研究领域:
动物科学
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微生物学
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细胞生物学
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免疫学
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产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Gege Sun,Jinhua Gong,David Julian McClements,Shilin Liu,Bin Li,Yan Li
Water-in-oil-in-water (W/O/W) emulsions are kind of promising vehicles for delivering hydrophilic and hydrophobic components. In this study, the double interfaces of W/O/W emulsion was modified to improve their properties. Specifically, in situ dynamic imine chemistry was used to crosslink the interfaces in W/O/W emulsions. W/O/W emulsions were prepared that contained whey proteins in the inner and outer aqueous phases and polyglyceryl polyricinoleate (PGPR), a hydrophobic emulsifier, in the oil phase. Aldehyde oils were added to the oil phase of the emulsions to chemically react with the proteins in both the inner and outer water phases. The stability, interfacial property and permeability of W/OW emulsions were characterized using microscopy observation, tensiometer and diffusion extent determination. Then, the gastrointestinal protection and delivery of probiotics in W/O/W emulsion was determined. The results showed that the modified W/O/W emulsions possessed high storage stability. The diffusion of Rhodamine B and hydrogen ions between the internal and external aqueous phases was retarded after cinnamaldehyde interfacial modification. Atomic force microscopy images, interfacial rheology analysis and chemical composition analysis confirmed the interaction occurrence between the lipophilic aldehyde and whey protein. After the optimization of aldehyde oils, probiotics encapsulated in W/O/W emulsion exhibited enhanced cell viability during long-term storage and after going through gastric digestion site. Overall, our results provide useful information that may facilitate the design of W/O/W emulsions that can protect probiotics from harsh environments.
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高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2024
·Vol. 59
·期 4
·2472-2486
·
IF 2.6
Jun Wang,Yue Tong Zhao,Bo Cheng Wei
Summary Recently, there has been growing interest in intentionally incorporating fermentation starters into the traditional brewing process. Our study examined the impact of Saccharomyces cerevisiae and Lactobacillus rhamnosus on the flavour profiles of sweet fermented glutinous rice (SFGR). Saccharomyces cerevisiae obviously increased the ethanol content, whereas Lactobacillus rhamnosus notably raised the total acidity. Lactic acid became the dominant organic acid after the addition of Lactobacillus rhamnosus . The volatiles were analysed using electronic nose (E-nose) and gas chromatography-ion mobility spectrometry (GC-IMS). S4 sensor of E-nose exhibited the most extensive response to all samples. Saccharomyces cerevisiae increased ethanol and 3-methylbutan-1-ol levels, while Lactobacillus rhamnosus led to a significant increase in acetone. Principal component analysis effectively discriminated the aroma of SFGR with different starters. Additionally, a strong correlation was observed between the E-nose and GC-IMS results. Our study shows that Saccharomyces cerevisiae and Lactobacillus rhamnosus can enhance the flavour of fermented rice products.
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
Acta Pharmaceutica Sinica B
·
2025
·
IF 14.6
Yinying Pu,Shaorong Huang,Shuang Gao,Yangying Duan,Wenhao Li,Qiyue Li,Han Lin,Kun Zhang,Min Zhou,Wencheng Wu
Simultaneous management of intestinal mucosal barrier dysfunction and gut microbiota dysregulation represents a significant challenge in the treatment of inflammatory bowel disease (IBD). Herein, we report a novel system that integrates multi-enzyme mimicking cerium single-atom nanocatalysts (CeSACs) with Lactobacillus reuteri probiotics (LR@CeSACs) for multipronged management of IBD. In this system, CeSACs demonstrate robust multi-enzyme activities across a broad pH range, effectively scavenging elevated reactive oxygen species, downregulating pro-inflammatory cytokines, and suppressing the expression of fibrosis-related genes. Moreover, probiotics promote the targeting and retention of the CeSACs for sustained catalytic antioxidant therapy. In turn, the inflammation relief enabled by CeSACs promotes bacterial viability, allowing for the rapid reshaping of intestinal barrier function and the restoration of gut microbiota. Therefore, LR@CeSACs exhibit excellent catalytic anti-inflammatory and anti-fibrotic therapeutic effects, as well as a certain prophylactic effect, as demonstrated in several murine models.
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PubMed
高影响因子
JOURNAL OF STORED PRODUCTS RESEARCH
·
2025
·
IF 2.8
Xiangfei Li,Menghan Wang,Meng Ding,Xinyi Pang,Jing Sun,Yingjian Lu
Freeze-drying is a common method for preserving bacteria cells, but it can cause cell damage in the process of protection. Therefore, it is necessary to explore a cryoprotectant to improve cell survival during the process. This research aimed to explore the optimal cryoprotectant formulation of L. acidophilus FMNS-10 and its protection mechanism. The optimal cryoprotectant consisted of 10.7 % skim milk, 3 % sodium L-glutamate and 10 % D-trehalose, resulting in a survival rate of 91.69 % for L. acidophilus FMNS-10 after freeze-drying ( p < 0.05). Under this condition, the integrity of cell wall and membrane of L. acidophilus FMNS-10 was close to that of the fresh strain, which could be attributed to preventing ice crystal formation. Cryoprotectants demonstrated a significant protective effect on enzymatic activities. In the cryoprotectant-free group, the activities of β-galactosidase, L-LDH, Na + /K + -ATPase and the concentration of Ca 2+ decreased by 36.19 %, 51.82 %, 89.40 %, and 41.90 %, respectively. However, the cryoprotectant group were only 7.10 %, 1.66 %, 7.41 %, and 4.10 % reductions compared to the cryoprotectant-free group ( p < 0.05). These results indicated that the optimal cryoprotectant improved the survival rate of L. acidophilus FMNS- 10 by inhibiting the loss of enzyme activity. In addition, the optimal cryoprotectant significantly mitigated the DNA damage induced by freeze-drying. The reduction in enzyme and DNA damage may be attributed to complex cryoprotectants maintaining the stability of their three-dimensional structures and reducing structural disruption caused by freezing. Further analysis of storage stability revealed that the viable count of L. acidophilus FMNS-10 exceeded 10 7 CFU/mL when stored at −20 °C for 180 days. These findings provide a comprehensive theoretical foundation for how to freeze-dry Lactobacillus acidophilus.
研究领域:
微生物学
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食品科学
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高影响因子
危险品化学品经营许可证（带存储）