FISH & SHELLFISH IMMUNOLOGY
·
2023
·
IF 4.7
Ju Wang,Lei Wang,Qi Wang,Changhong Liu,Lei Zheng
Zebrafish possesses robust caudal fin regeneration which depends on multiple factors to maintain body integrity. However, it is uncertain whether the caudal fin regeneration is related to gut microbiota . Here, we investigated the effect of Lacticaseibacillus rhamnosus GG (LGG) on the regeneration of caudal fin under oxytetracycline (OTC) exposure. The results demonstrated that 1000 μg/L OTC exposure for 4 days decreased reactive oxygen species (ROS) production at 1 and 3 h post amputation (hpa), increased neutrophil recruitment at 6 hpa, enhanced the number of apoptotic cells at 1, 3, 6 and 12 hpa and inhibited Wnt signaling pathway at 48 hpa in wound site. Furthermore, OTC exposure caused dysbacteriosis by elevating level of Proteobacteria and decreasing the abundance of Firmicutes , particularly Lacticaseibacillus , thereby negatively impacting wound healing and repair. Additionally, the administration of 10 6 CFU/mL of LGG for 48 h could improve intestinal environment through increasing the colonization rate of LGG in OTC-treated larvae intestines. The regenerative process restored by LGG was accompanied with increased ROS production at 1, 3 and 6 hpa, inhibited neutrophil recruitment at 6 hpa, decreased the number of apoptotic cells at 1 hpa, and activated Wnt signaling pathway at 48 hpa in OTC-treated fish. LGG is a promising bacterium for restoring fin regeneration and provides new insights regarding the correlation among the gut microbiota and fin regeneration.
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FOOD MICROBIOLOGY
·
2026
·
IF 5.4
Ying Yue,Ning Zhao,Bingrui Guo,Jing Lv,Xin Nie,Sufang Zhang,Yingxi Chen,Beiwei Zhu,Shengjie Li,Xinping Lin
Lacticaseibacillus rhamnosus H7, selected for its superior nitrite degradation capacity (94.60%) in nitrite-supplemented MRS broth, was evaluated as a starter culture in dry fermented sausages at different inoculation levels. Inoculation significantly enhanced product safety, achieving up to 44.82% reduction in total nitrosamines. Simultaneously, total biogenic amines were reduced by up to 33.17%, particularly putrescine, cadaverine, tyramine, and histamine. Regarding product quality, the strain promoted acidification, maintained low water activity, and effectively reduced nitrite levels. Both inoculation levels induced moderate lipid oxidation while preserving the characteristic red color typically associated with nitrite curing. Notably, the lower inoculation level (10 6 CFU/g) achieved an optimal balance between safety enhancement and sensory preservation, while also promoting the release of free amino acids. Statistical modeling identified acidification and precursor depletion as key drivers suppressing nitrosamine formation. Overall, an appropriate inoculation level of L. rhamnosus H7 effectively improved the safety and maintained the quality of dry fermented sausages, demonstrating its potential as a functional starter culture.
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LWT-FOOD SCIENCE AND TECHNOLOGY
·
2024
·
IF 6
Yan Song,Qing Liu,Maliha Munir,Yunfeng Gao,Jian He,Libo Liu,Guofang Zhang,Xing Li,Chun Li,Xiaoxi Qi
Xanthine oxidase (XOD) catalyses the oxidation of hypoxanthine and xanthine to uric acid, and inhibition of its activity has become the main strategy to reduce uric acid production. Honeysuckle (HON) which is rich in polyphenols potentially has the capacity to inhibit XOD activity. However, it carries the bitter and astringent flavor as well as many traditional Chinese medicines, along with that most of the polyphenols in HON exist in bound form, the exploitation and application of HON in food is limited. In this study, we investigated the effects of Lacticaseibacillus rhamnosus L08 fermentation on the bioactive components, XOD inhibitory activity and flavour characteristics of HON. The results showed that the XOD inhibitory activity was increased by 2.08 times after 96 h of fermentation. It was demonstrated that the increase in the total flavonoid content and total phenol content was the main reason for the enhancement of the fermentation solution's XOD inhibitory activity and antioxidant activity. Moreover, the fermentation also enriched the composition of volatile components of HON and reduced levels of undesirable flavour substances, which made the usage of fermented HON as functional food or in pharmaceutical use feasible and applicable.
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Food Chemistry-X
·
2024
·
IF 6.5
Xin An,Tongtong Li,Jiaxue Hu,Yaoran Li,Huiyan Liu,Haitian Fang,Xiaobo Wei
This study aimed to investigate the changes in physicochemical properties, bioactivities and metabolites of fermented goji juice (FGJ) by Lacticaseibacillus rhamnosus at different fermentation stages. The results showed that Lacticaseibacillus rhamnosus fermentation significantly decreased the content of soluble protein, total phenolic, total flavonoid and total sugar. Meanwhile, the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging ability and the inhibition rate of xanthine oxidase (XOD) activity were remarkably enhanced by Lacticaseibacillus rhamnosus fermentation. Flavor profiles analysis indicated that FGJ produced novel volatile compounds such as 4-methylpentanol and 2-butanol, which provide its distinct aroma. The non-targeted metabolomics analysis showed that the differential metabolites in the FGJ28 vs. FGJ0 group were mainly included 1,7-bis (3,4-dihydroxyphenyl) heptan-3-yl acetate, isoplumbagin, triacetylresveratrol, sulochrin, indole-3-acetaldehyde, etc. , which might have an effect on the promotion of the bioactivity of goji juice. These findings will contribute to understanding the biotransformation effect of Lacticaseibacillus rhamnosus fermentation on goji juice.
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Food Bioscience
·
2025
·
IF 5.9
Chun-lei Lu,Hua-xiang Li,Fedrick C. Mgomi,Zhen-quan Yang
Probiotic stability and activity during broth fermentation are crucial for enhancing the flavour and nutritional value of the final product. This study introduces a novel staining technique that allows differentiation of Lacticaseibacillus rhamnosus and Staphylococcus xylosus within sodium alginate (SA) encapsulated microspheres without altering the SA structure. Encapsulation efficiencies were 88.41% for L. rhamnosus and 82.68% for S. xylosus , with the staining technique enhancing thermal stability. Co-fermentation in pork broth resulted in significant increases in organic acids (e.g., lactic acid from 3.209 g/L to 8.673 g/L and acetic acid), thereby improving sensory attributes. Amino acid analysis revealed substantial increases in essential amino acids, including glutamic acid (from 7.493 mg/100 g to 27.422 mg/100 g) and glycine (from 12.435 mg/100 g to 30.632 mg/100 g), which contributed to an improved nutritional profile. Furthermore, significant increases in volatile compounds, such as isophorone (up to 148.25 μg/L), 1-Octanol (up to 39.02 μg/L), and benzaldehyde (up to 570.84 μg/L), enriched the aroma of the pork broth. SA encapsulation maintained probiotic viability throughout the extended fermentation period, while strain interactions further enriched both nutritional and flavour profiles. These findings highlight the potential of SA encapsulation combined with co-fermentation to optimize the sensory and nutritional qualities of fermented foods.
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npj Science of Food
·
2026
·
IF 9.7
Yue Ying,Guo Sufen,Liu Hao,Zhao Ning,Jia Xiaohan,Wang Ning,Ji Chaofan,Dai Yiwei,Zhu Beiwei,Lin Xinping
Lactic acid bacteria (LAB) are commonly used to degrade nitrite in dry fermented sausages. However, the impact of nitrite-degrading LAB on flavor formation and its regulatory effects on the microbial community, free amino acid (FAA), and lipid metabolism associated with flavor development are not yet fully understood. This study investigated the effects of Lacticaseibacillus rhamnosus H7—a nitrite-reducing strain—on the microbial community, flavor compounds, and metabolites using multi-omics and FAAs analysis. Results showed that the inoculation of Lcb. rhamnosus H7 became dominant, promoted the release of FAAs, and enhanced the accumulation and transformation of specific lipids (e.g., PE, TG, and PC). Correlation analysis revealed that Lcb. rhamnosus H7 was positively associated with the abundance of Weissella hellenica and Weissella minor . This might be further linked to enhanced amino acid and lipid metabolism, which coincided with the increased formation of key flavor compounds such as hexanoic acid and ethyl 2,4-hexadienoate. Overall, this study demonstrates that the inoculation of Lcb. rhamnosus H7 can modulate microbial structure and promote amino acid and lipid metabolism, improving the content of characteristic flavor compounds. This study also provides a reasonable hypothesis for the potential mechanism by which LAB regulate the flavor of low-nitrite dry fermented sausages.
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Foods
·
2024
·Vol. 13
·期 24
·4047
·
IF 4.7
Jinxiu Zhang,Xinzhong Hu,Zhen Ma
Starches with different degrees of debranching (DBS30, DBS60, and DBS90) and sodium alginate were used as the wall material for encapsulating particles ofLacticaseibacillus rhamnosusGG (LGG). The structural characteristics of these encapsulated particles were examined, along with the impact of varying levels of debranching on the encapsulation efficiency, the in vitro release of LGG under the simulated gastrointestinal environment, and the storage stability of the encapsulated particles. The results revealed a transformation in the crystalline polymorph from C- to B+V-type following debranching and retrogradation. This process also resulted in a significant decrease in molecular weight and polydispersity index, accompanied by an increase in amylose and resistant starch levels along with the relative crystallinity of the debranched lentil starch. Comparatively, DBS60-LGG and DBS90-LGG exhibited higher encapsulation efficiency and encapsulation yield than UDBS-LGG and DBS30-LGG. Furthermore, these encapsulated particles provided enhanced protection for LGG in both the simulated gastrointestinal environment and the storage process. It can be inferred that a superior encapsulation performance of the debranched lentil starch–sodium alginate-based encapsulated LGG particles was associated with higher debranching levels, a more uniform molecular weight distribution, and a more ordered multi-scale structure of the debranched lentil starch.
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Food Bioscience
·
2026
·
IF 6.2
Yue Meng,Fangfang Su,Yuhan Cui,Hanying Yang,Qian Guo,Wei Zhang,Ling Guo,Yujun Jiang,Chaoxin Man,Yu Zhang
Probiotics have shown potential in alleviating ulcerative colitis (UC) by modulating gut microbiota, restoring intestinal barrier integrity, and suppressing inflammatory responses. However, their oral efficacy is limited by poor gastrointestinal survival and insufficient colonic targeting. To address these limitations, a ternary hydrogel microcapsule (JYPWH) composed of apple pectin, whey protein isolate, and hyaluronic acid (HA) was developed to encapsulate Lacticaseibacillus rhamnosus JY027. As a dual-functional delivery system, JYPWH combined probiotic protection against gastrointestinal stress with HA-CD44-mediated delivery to inflamed colonic tissue. Oral administration of JYPWH significantly alleviated DSS-induced colitis in mice. Mechanistically, JYPWH promoted intestinal barrier repair by upregulating MUC-2, ZO-1, and Occludin. Concurrently, the NF-κB signaling pathway was suppressed in colonic tissue, serum levels of the pro-inflammatory cytokines TNF-α, IL-1β, and IL-6 were decreased, and serum levels of the anti-inflammatory cytokine IL-10 were increased. JYPWH also reduced inflammation-induced CD44 overexpression in colonic tissue. In addition, JYPWH reshaped the gut microbiota of DSS-treated mice by increasing beneficial taxa such as Lachnospiraceae_NK4A136_group and decreasing opportunistic pathogens, including Escherichia-Shigella , while restoring colonic short-chain fatty acid levels. Collectively, JYPWH integrates probiotic protection with HA-CD44-mediated colonic delivery, offering a promising strategy for UC intervention.
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Food Bioscience
·
2026
·
IF 6.2
Wenhui Fu,Xuemeng Ji,Dongze Qin,Lingda Zhao,Huan Lv,Yaozhong Hu,Ruican Wang,Wentao Gu,Dongfei Tan,Shuo Wang
Chemotherapy-induced intestinal mucositis is a common and clinically important adverse effect. However, its underlying mechanisms remain poorly understood and effective interventions are limited. This study investigated the protective effects of a cell-free L. rhamnosus -fermented cereal fraction against 5-fluorouracil (5-FU) induced CIIM in a murine model. L. rhamnosus fermentation markedly enhanced the functional value of the cereal matrix by enriching soluble fermentation-derived bioactives, including TCA-soluble peptide content, total phenolic and flavonoid content, and lactic acid. Prophylactic administration of the fermented cereal fraction attenuated 5-FU-induced mucosal injury, enhanced intestinal antioxidant capacity, improved mucosal architecture and barrier-related indices, and suppressed epithelial apoptosis. Exploratory quantitative proteomic analysis identified candidate proteins whose abundance was altered following 5-FU treatment, including proteins associated with antioxidant defense, apoptosis, cytoskeletal organization, and epithelial barrier-related processes. In contrast, fermented cereal intervention restored the expression of key endogenous antioxidant and barrier-associated proteins. Notably, the final pH-matched lactic acid control indicated that low final pH and the direct presence of lactic acid were insufficient to account for the protective effects of the fermented cereal fraction, suggesting that multiple fermentation derived components contributed to the observed bioactivity. Collectively, these findings indicate that L. rhamnosus -fermented cereal mitigates CIIM through fermentation-enhanced exogenous antioxidant delivery, support of endogenous antioxidant defenses, and attenuation of mucosal and barrier-related alterations. This study supports the potential of cereal fermentation-derived bioactives as functional dietary ingredients for managing CIIM.
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Food & Function
·
2025
·
IF 5.4
Ning Liao,Juan Wang,Guanwen Liu,Yinghui Li,Fengqin Xu,Keyi Xu,Dingyu Shi,Dongyan Shao,Chunmei Jiang,Junling Shi
Inflammatory bowel disease (IBD) is a chronic inflammation with a high incidence rate. Many probiotics, including Lacticaseibacillus rhamnosus (L. rhamnosus), have shown promise in IBD treatment. The therapeutic effects of most probiotics are greatly decided by the available live cells in the disease lesion, which is compromised as they pass through the gastric juice and intestinal tract, resulting in a loss of activity. To improve probiotic delivery efficiency in the intestinal tract, broken Ganoderma lucidum spore shells (bGLS) were explored as a carrier to enhance the intestinal tract delivery of L. rhamnosus SHA113, a probiotic that has been verified to have capability to treat IBD. It was found the bGLS treated with iturin A and hydrochloric acid (IH-bGLS) had much higher affinity to probiotic cells than the untreated ones. This is possibly due to the enhancement of hydrophobic and positive charge of bGLS. Furthermore, IH-bGLS demonstrated an 81% loading efficiency for L. rhamnosus SHA113 and 2.2% for Escherichia coli. More importantly, loading in IH-bGLS greatly enhanced the delivery of L. rhamnosus SHA113 cells to the colon and prolonged their retention time from 48 to over 120 h (P < 0.01). The mechanisms might be related to the enhancement of probiotic cell adhesion to the gastrointestinal mucosa, increase of mucus secretion and the upregulated expression of tight junction proteins, occludin and ZO-1, in the colon. The results of the animal experiment showed that the therapeutic effects of L. rhamnosus SHA113 on IBD were greatly enhanced when they were loaded with IH-bGLS. The novelty of this research is in the development of probiotic carriers from bGLS, which has significance in the improvement of intestinal delivery efficiency and the therapeutic effects of probiotics on IBD. This system may have attractive application in the enhancement of probiotic delivery efficiency in the intestinal tract, which is important to ensure and enhance the beneficial effects of probiotics.
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Food Bioscience
·
2025
·
IF 5.9
Lu Feng,Jingxia Yang,Liping Sun,Xiaoyan Zhu,Wei Lan,Guangqing Mu,Xuemei Zhu
We evaluated the changes in volatile and nonvolatile flavor substances after fermented milk was fermented by Lacticaseibacillus rhamnosus WH. FH-19 using Headspace Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS) and High-Performance Liquid Chromatography-Mass Spectrometry (HPLC-MS). The results have shown that the addition of L. rhamnosus WH. FH-19 can increase the contents of acetoin and 2-nonanone which can give fermented milk cream and cheese flavor, and significantly enrich amino acid metabolism and carbon metabolism. The fermentation of L. rhamnosus WH. FH-19 increased the contents of L-glutamic acid, taurine, stachyose, erythritol, L-rhamnose, retinol, pantothenic acid and 19 oligopeptides in fermented milk, and endowed fermented milk with good flavor, quality and antioxidant capacity. The results presented that L. rhamnosus WH. FH-19 can increase the content of flavor substances, promote the metabolism of amino acids and carbohydrates in fermented milk, and produce more antioxidant metabolites, which had the potential as a starter of fermented milk.
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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2023
·
IF 6.1
Wan Wang,Xu Zhao,Yue Ma,Jing Zhang,Cong Xu,Jiage Ma,Muhammad Altaf Hussain,Juncai Hou,Shanshan Qian
Excessive drinking has been listed by the World Health Organization as the fifth major risk factor; especially the liver, as the core organ of alcohol metabolism, is prone to organic lesions. Probiotics have received attention due to their bioactivity for liver protection. The beneficial effects of probiotics on hosts are related to their physiological functions. Therefore, based on the concept of second-generation synbiotes, this study explored the protective effects of four dietary polyphenols on the stress tolerance, hydrophobicity, adhesion, and digestive characteristics of L. rhamnosus 1.0320. L. rhamnosus 1.0320 had the best synergistic effect with dihydromyricetin (DMY). Therefore, this combination was selected as a synbiotic supplement to explore the protective effect on acute alcohol exposure-induced hepatic impairment. The results showed that L. rhamnosus 1.0320 combined with DMY restored the intestinal barrier by upregulating short-chain fatty acid levels and activated the adenosine 5′-monophosphate-activated protein kinase-mediated lipid metabolism pathway to inhibit oxidative stress, inflammation, and lipid accumulation in the liver. Furthermore, 109 CFU/mouse/d L. rhamnosus 1.0320 and 50 mg/kg/d DMY by gavage were identified as the optimal doses for protection against acute alcohol expose-induced hepatic impairment. This study provides new insights into alleviating acute alcoholic hepatic impairment by targeting intestinal metabolites through the gut-liver axis.
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