INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2025
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IF 8.5
Jingwei Wu,Zhihui Li,Zhuoting Zhang,Jian Zhang,Hangyu Hu,Hanglian Lan,Weilian Hong,Zhennai Yang
Exopolysaccharides (EPSs) produced by lactic acid bacteria have been extensively studied, but the EPSs as postbiotics are much less investigated. In this study, the EPS, designated as ET22-EPS, was extracted and purified from the culture broth of Lacticaseibacillus paracasei ET-22 previously characterized with strong postbiotic activities. ET22-EPS was determined with a molecular weight of 5.12 × 10 5 Da, and a monosaccharide composition of mannose, galactose, glucose, and N -acetylglucosamine in a molar ratio of 0.662:0.103:0.095:0.026. ET22-EPS exhibited a sheet-like and fibrous stacking morphology with a networked structure. ET22-EPS also showed high thermal stability with a degradation temperature of 295.33 °C. ET22-EPS was identified to consist of an octasaccharide repeating unit with a backbone structure of four consecutively linked →2)-α-D-Man p (1 → together with →2,6)-α-D-Man p (1 → 2)-α-D-Glc p (1→, and a branch chain of α-D-Gal p (1 → 6)-α-D-Man p (1→. The in vitro bioassay indicated that ET22-EPS effectively scavenged the free radicals of diammonium 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonate), 1,1-diphenyl-2-picrylhydrazyl, hydroxyls, and superoxide anion. ET22-EPS showed strong anti-inflammatory effects by reducing cell phagocytosis, nitric oxide production, pro-inflammatory cytokine secretion, and the TNF-α/IL-10 ratio in a RAW264.7 cell model. Therefore, ET-22-EPS shows good prospects as potential postbiotics in the development of health foods.
研究领域:
食品科学
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微生物学
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营养学
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产品关联
DOI
PubMed
高影响因子
Journal of Functional Foods
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2025
·
IF 4
Jingwei Wu,Zhuoting Zhang,Hanglian Lan,Ting Sun,Zhihui Li,Weilian Hung,Hangyu Hu,Zhennai Yang,Jian Zhang
Exopolysaccharides (EPSs) produced by lactic acid bacteria (LAB) have been extensively studied, but the potential postbiotic activities of the EPSs are not well characterized. A probiotic strain of Lacticaseibacillus paracasei K56 previously characterized by strong postbiotic activities was investigated by response surface analysis for production of an EPS, designated K56-EPS, and by testing EPS for anti-inflammatory effects in a LPS-induced RAW264.7 macrophage inflammation model. The optimal protocol for EPS production (76.27 mg/L) in skim milk employed 8.7 % ( w /w) inoculum for 34.2 h fermentation at 33.9 °C, followed by extraction with 6 % ( w / v ) TCA and treatment of the culture supernatant with 4 volumes of ethanol at 4 °C for 24 h. The chromatographically purified K56-EPS had a monosaccharide composition of rhamnose, glucosamine hydrochloride, galactose, and glucose in a molar ratio of 0.387:0.053:0.188:0.371, with a molecular weight of 3.39 × 10 5 Da. Furthermore, K56-EPS (200 μg/mL) effectively suppressed expression of key genes within the TLR4/ NF-κB signaling pathway and inhibited the nuclear translocation of the NF-κB p65 protein to interrupt transcriptional activation of inflammatory mediators. Higher dose of K56-EPS (400 μg/mL) was shown to significantly attenuate phagocytosis, reduce acid phosphatase (ACP) activity, decrease nitric oxide (NO) release, and downregulate TNF-α, IL-6, IL-1β, and IL-10 cytokine levels ( p < 0.05). Therefore, K56-EPS demonstrated prominent in vitro anti-inflammatory activity with significance as a potential novel postbiotic of LAB for applications in functional dairy foods.
研究领域:
食品科学与技术
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微生物学
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免疫学
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生物过程工程
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功能性食品
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产品关联
DOI
高影响因子
Food Bioscience
·
2026
·
IF 6.2
Juntao Yu,Tonghao Du,Xingyu Zhu,Jiajia Zhang,Chengzhe Liu,Xiaobin Ruan,Xiaoxia Sun,Li Yang,Tao Xiong,Mingyong Xie,Tao Huang
Lacticaseibacillus paracasei NCU215 was recognized for its robust probiotic activities and excellent fermentation capabilities. In the present study, whole-genome, comparative genomics analysis, and experimental validation were integrated to systematically investigate the potential functional traits of NCU215. Genomic analysis revealed that NCU215 harbors a repertoire of functional genes and is devoid of genes associated with human pathogenicity. Additionally, the metabolic pathways involved in amino acid and carbohydrate metabolism in NCU215 were computationally predicted. Based on average nucleotide identity (ANI), average amino acid identity (AAI), and core-genome phylogenetic reconstruction, the taxonomic assignment of NCU215 was revised from Lacticaseibacillus casei to Lacticaseibacillus paracasei . Comparative genomic analysis indicated that NCU215 contains higher abundance of genes associated with cell adhesion, carbohydrate metabolism, and a unique amino acid metabolic gene cluster ( cysK–ctl1–cysE ). Experimental validation confirmed that NCU215 displays a high adhesion rate of 7.86 ± 0.65% to Caco-2 cells, the ability to convert methionine to cysteine, enhanced utilization of galactose, mannose, fructooligosaccharides, and inulin, as well as bile salt hydrolase activity and a high cholesterol-lowering efficacy of 47.30 ± 2.61%. Furthermore, soymilk fermented with NCU215 exhibited a substantial reduction in volatile compounds such as hexanal and 1-octen-3-ol, while the contents of acetoin and 2,3-butanedione were notably elevated.
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DOI
高影响因子
FOOD CHEMISTRY
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2026
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IF 10.4
Xiaoyu Cao,Sisheng Li,Qianqian Xu,Zilun Lei,Bo Jiao,David Julian McClements,Hai Yan
pH-responsive hydrogel microcapsules were fabricated from pea protein isolate (PPI) and low-methoxyl pectin (LMP) for the targeted intestinal delivery of Lacticaseibacillus paracasei YWC-01, a probiotic capable of biodegrading uric acid precursors in vitro . Microgels with interpenetrating networks were fabricated via emulsion-templating: probiotics, PPI, LMP, CaCl₂, and glucono-δ-lactone were emulsified in oil and crosslinked by Ca 2+ . Optimized formulation (5% w / v PPI) achieved 94.80% encapsulation efficiency. Microgel size (43–63 μm) was controlled by adjusting Span 80 surfactant concentration. FTIR confirmed probiotic encapsulation via noncovalent interactions, while TEM revealed bacterial clustering within hydrogel voids. In vitro digestion demonstrated exceptional protection: encapsulated probiotics maintained >9 log 10 CFU/g viability (<0.4 log reduction), versus 3.2 log reduction in free cells. Metabolomics indicated encapsulation preserved bioactivity and significantly upregulated functional metabolites potentially enhancing gut microbiota modulation and anti-inflammatory effects. This work establishes an effective oral delivery platform that significantly enhances probiotic gastrointestinal survival and enables targeted release.
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产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2025
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IF 6.6
Jianxia Yang,Yiwen Liu,Juhong Liu,Xinrui Zhang,Yuanting Zhu,Yang Chen,Guizhen Gong,Meifeng Tao
This study developed a synbiotic fermented yak milk (F3) by integrating Lacticaseibacillus paracasei YT805 with inulin and evaluated its physicochemical, textural, and functional properties compared to probiotic (F2; L. paracasei YT805 without inulin) and control (F1; commercial starter culture only) fermented milks. Results demonstrated that F3 exhibited significantly higher water-holding capacity (55.17% vs. 49.14% in F1) and total solids (33.19% vs. 26.95% in F1) on day 0. Microstructural and circular dichroism analyses revealed a denser, homogeneous protein network in F3, characterized by reduced surface hydrophobicity (43.35% vs. 69.11% in F1) and increased β-sheet content (40.12% vs. 18.35% in F1). Texture profiles indicated improved elasticity (4.79 N vs. 0.93 N in F1) and chewiness (3.33 N vs. 0.96 N in F1), alongside reduced hardness. After 21 days of storage at 4°C, F3 retained 6.17×10 8 CFU/mL lactic acid bacteria, with L. paracasei YT805 viability maintained at 4.33×10 7 CFU/mL. Inulin content decreased by 27.22% during storage but remained sufficient to support YT805 activity. Volatile compound diversity increased in F2 and F3, notably with elevated esters, ketones, and terpenes, while sulfur-containing off-flavor compounds decreased. In vitro fermentation of F3 significantly altered gut microbiota composition, enriching Acidaminococcus , Megasphaera , Megamonas , and Parabacteroides —genera linked to short-chain fatty acids (SCFAs) production. Correspondingly, SCFAs levels (acetic, propionic, butyric acids) increased by 25 - 90%, highlighting F3’s ability to enhance gut health. These findings demonstrate that synbiotic fermented yak milk, combining YT805 and inulin, is a promising functional food for modulating gut microbiota while maintaining desirable sensory and physicochemical qualities.
研究领域:
食品科学
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微生物学
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营养学
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生物技术
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功能性食品
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乳品科学
✓ 已验证
DOI
高影响因子
Food Bioscience
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2023
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IF 5.2
Mengying Sun,Jiang Yu,Yinglong Song,Xinling Li,Guangqing Mu,Yanfeng Tuo
In this study, the microbial interactions among co-culture of Lactobacillus delbrueckii DPUL-F36, Lacticaseibacillus paracasei DPUL-F115, and Kluyveromyces marxianus 39 in fermented milk were evaluated during 13 days of refrigerated storage (4 ± 0.5 °C), in terms of titratable acidity, viable cell counts and metabolites. The fermented milk involving K.marxianus 39 showed a maximum lactobacilli count (4.8 × 10 9 CFU/mL) and titratable acidity (151.0 ± 1.7 °T). K. marxianus 39 could enrich the flavor of the fermented milk and improve the sensory quality of the fermented milk on the 5th and 9th day of storage. The contents of aspartic acid, glycine, alanine, valine, methionine, leucine, lysine, and tyrosine increased significantly, while the contents of valine, methionine, leucine, phenylalanine, and lysine in milk fermented by Lactobacillus delbrueckii DPUL-F36, Lacticaseibacillus paracasei DPUL-F115, and Kluyveromyces marxianus 39 were significantly lower than those in milk fermented by Lactobacillus delbrueckii DPUL-F36, Lacticaseibacillus paracasei DPUL-F115 during storage. The higher concentrations of acetic acid, nonanoic acid, acetoin, 2-nonanone, and 2-undecanol were observed in the fermented milk involved with K. marxianus 39. Our results showed K. marxianus 39 has the potential to be a starter culture 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
高影响因子
Antioxidants
·
2025
·Vol. 14
·期 10
·1256
·
IF 6.6
Jinfeng Guo,Yilin Sun,Kaiqi Gao,Haijie Zhao,Yue Su,Ying Zhao,Yu Zhang,Yujun Jiang
Ulcerative colitis (UC) with multifactorial etiology remains clinically challenging. While current pharmacotherapies alleviate symptoms, their long-term application is constrained by significant side effects.Lacticaseibacillus paracaseiJY062 postbiotic (Pa JY062) exerts multi-target therapeutic effects via integrated antioxidant, barrier repair, immunomodulatory and microbiota modulation for UC. Pa JY062 exhibited potent antioxidant capacity and reduced reactive oxygen species (ROS) in Caco-2 cells. In DSS-colitis mice, high-dose Pa JY062 (HP, 800 mg/kg) restored intestinal barrier integrity (Evans blue permeability: 0.0547 vs. 0.107,p< 0.01), enhanced antioxidant defenses (SOD: 9.43 vs. 5.5; GSH-Px: 62.74 vs. 40.94 U/mg protein,p< 0.01), and rebalanced Th1/Th2/Th17/Treg responses.LigiLactobacillus murinus(L. murinus) was enriched, whileBacteroides acidifaciens(B. acidifaciens) was diminished, SCFAs increased (acetate 2772.70 ± 21.08, propionate 669.84 ± 6.79, butyrate 324.14 ± 0.42 μg/g). Spearman correlations linkedL. murinusto barrier proteins (ZO-1/Occludin/E-cadherin), contrastingB. acidifaciens–inflammation associations. These findings revealed that Pa JY062 exerted multi-target therapeutic effects on UC, and offered a wider array of options for intestinal health. Pa JY062 represents a promising natural antioxidant-based strategy for UC management.
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产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2026
·
IF 8.7
Zhiqiang Liang,Xiaobing Liu,Yanbo Qin,Yuying Wang,Ke Chen,Guofang Zhang,Jian He,Zhanqun Hou,Chun Li,Libo Liu
The encapsulation material is crucial for the storage and gastrointestinal delivery performance of probiotic microcapsule. This study investigated the physical properties, structural characteristics, storage, and digestive stability of Lacticaseibacillus paracasei K56 ( L. paracasei K56) encapsulated in a matrix composed of whey protein isolate (WPI) and three polysaccharides using the recently developed electrostatic spray drying technique. Microscopic observations indicated that L. paracasei was successfully encapsulated, and the surface of the microcapsules were smooth and crack-free. Fourier-transform infrared spectroscopy and molecular docking results revealed that hydrogen bonding and van der Waals forces are the primary interactions between WPI and the polysaccharides. All microcapsules exhibited high encapsulation efficiency (>96%) and viable cell counts (>9.7 Log CFU/g). Compared with WPI microcapsules, the addition of three polysaccharides to the microcapsules enhanced the survival ability of L. paracasei after heat treatment, storage, and in vitro digestion. In general, as the concentrations of curdlan and gum arabic in the wall material increased, the survival rates of L. paracasei gradually increased. Conversely, increasing concentrations of pullulan gradually had adverse effects. Among these formulations, the protective effect of WPI-curdlan microcapsules exhibited a stronger protective effect than WPI-pullulan and WPI-gum arabic microcapsules. After storage at 25 °C for 12 weeks, the survival rate exceeded 88%, and the viable cell count after digestion exceeded 6.4 Log CFU/g. In conclusion, this study demonstrates that WPI and CUR can serve as effective wall materials, thereby protecting cells during drying, thermal treatment, storage, and digestion.
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DOI
PubMed
高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Shufan Xie,Rong Wang,Xiaoli Xiao,Wen Zhang,Zhiming Pan,Chang Shu,Jiaqi Chen,Xiao Yang,Yunlu Wei
This study addressed kiwifruit's postharvest perishability and nutrient loss during juicing by co-fermenting Xuxiang kiwifruit juice with Lacticaseibacillus paracasei and five other LAB strains. We evaluated fermentation performance, nutrition, volatiles, sensory attributes, and antioxidant changes during digestion to develop a high-nutrition functional beverage. Co-fermentation significantly increased total phenolics, flavonoids, amino acids, and organic acids while boosting antioxidant activities (DPPH/ABTS, SOD). Volatile profiles strongly correlated with sensory attributes, and specific co-fermentation combinations produced complex aromas and a smooth mouthfeel preferred by consumers. Strain-specific metabolic activities created distinct flavors, such as creamy, or apple-citrus notes. L. paracasei : L. fermentum produced 3-methyl-1-butanol (13.70 ± 0.11 %), enhancing fruity notes. Fermented samples maintained high SOD activity and ABTS scavenging after in vitro digestion, the L. paracasei : L. acidophilus combination showed the highest ABTS radical scavenging activity (51.88 ± 0.06 %) and SOD activity (135,300 U/mL). LAB co-fermentation is a sustainable strategy to simultaneously improve kiwifruit juice's nutritional and sensory quality.
研究领域:
食品科学与技术
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发酵生物技术
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功能食品
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营养生物化学
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微生物代谢
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Frontiers in Immunology
·
2025
·
IF 5.9
Yao Dong,Yukun Sun,Zhipeng Zhou,Zhonghui Gai,Yihui Cai,Mei Han,Kang Zou
Aim: Osteoporosis and cartilage injury are major health concerns with limited treatment options. This study investigates the therapeutic effects of Lacticaseibacillus paracasei LC86 (LC86) on osteoporosis and cartilage damage in a zebrafish (Danio rerio) model, focusing on its modulation of the gut-bone axis and its potential mechanisms for enhancing bone health.Methods: A Dexamethasone-induced zebrafish model was used to mimic osteoporosis and cartilage injury. Zebrafish were divided into control, model, and LC86 treatment groups (3×107 CFU/mL). Bone and cartilage health were assessed using Alizarin red staining and fluorescence microscopy. Bone marker expression (sp7, runx2a, bmp2a, bmp4, and col2a1a) was quantified via qPCR. Metabolic alterations were analyzed using untargeted metabolomics, and changes in gut microbiota were examined through 16S rRNA gene sequencing.Results: LC86 treatment significantly improved bone and cartilage health, as evidenced by increased fluorescence intensity in the skull, hard bone, and cartilage (p < 0.01, p < 0.05). qPCR results showed upregulation of key bone-related genes (sp7, runx2a, bmp2a, bmp4, and col2a1a), indicating enhanced bone and cartilage structure. Metabolomics analysis revealed alterations in over 300 metabolites, with changes in anti-inflammatory and energy pathways. Gut microbiota analysis demonstrated an increase in beneficial bacteria and a decrease in pathogenic genera.Conclusions: LC86 significantly improved bone health, cartilage structure, and gut microbiota composition in a Dexamethasone-induced zebrafish model, supporting its potential as a therapeutic strategy for osteoporosis and cartilage injury via modulation of the gut-bone axis.
研究领域:
微生物学
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骨科
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分子生物学
✓ 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）