Food Bioscience
·
2026
·
IF 6.2
Siqi Zhang,Shimiao Wang,Xianhao Zhang,Hao Shang,Ying Yue,Bingrui Guo,Zhiping Zhao,Shengjie Li,Xinping Lin
Sodium nitrite is conventionally used in dry-fermented sausages to enhance quality, but its potential to form carcinogenic nitrosamines raises significant health concerns. This study aimed to evaluate the combined effect of Levilactobacillus brevis CHOL1, Limosilactobacillus fermentum 1.1880, and 1% carrot powder as a natural “clean label” alternative to nitrite in dry-fermented sausages. Three formulations were compared: a control (C), a group inoculated with the combined starter cultures and carrot powder (M), and a group with 100 mg/kg sodium nitrite (Y). The results demonstrated that Group M exhibited significant reductions in pH, water activity, and lipid oxidation, as measured by thiobarbituric acid reactive substances (TBARS), compared to the control. Textural analysis revealed that the co-addition mitigated excessive hardness and chewiness, providing a softer and more desirable texture. Furthermore, Group M achieved superior sensory scores in color, flavor, and overall acceptability, which were consistent with its significantly higher a*/b* values compared with the control. High-throughput sequencing indicated that Lev. brevis established absolute dominance during fermentation, effectively suppressing the growth of spoilage bacteria such as Photobacterium phosphoreum . Crucially, the combination treatment significantly inhibited the accumulation of total biogenic amines (including histamine and putrescine) and N-nitrosamines compared to the control (p < 0.05). In conclusion, inoculating dry-fermented sausages with Lev. brevis CHOL1, Lim. fermentum 1.1880, and carrot powder is an effective strategy to optimize textural and sensory properties while simultaneously enhancing the chemical and microbiological safety of the product.
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高影响因子
Food Bioscience
·
2026
·
IF 6.2
Xi Hu,Ruxuan Tan,Xueling Qin,Qingyun He,Zhihua Huang,Lizhong Nong,Junwei Qin,Zhenqiang Wu
Hyperuricemia is associated with dietary purine intake, dysregulated purine metabolism, and impaired uric acid excretion. This study aimed to isolate multifunctional LAB from fermented foods and apply the selected strain to enhance the functional potential of Smilax glabra Roxb. fermentation. Among 79 isolates, 46 were identified as LAB. Limosilactobacillus fermentum R-9 showed efficient degradation of inosine, guanosine, and adenosine, while exhibiting favorable gastrointestinal tolerance and safety-related probiotic properties. Its survival rates after simulated gastric and intestinal digestion were 82.28% and 67.18%, respectively. Genomics revealed genes related to nucleoside hydrolysis, purine/pyrimidine transport, nucleotide salvage, starch utilization, α-glucan metabolism, and β-glucosidase-related glycoside transformation, supporting the dual potential of R-9 for purine metabolism and adaptation to starch-rich S. glabra . L. fermentum R-9 was further used to ferment Smilax glabra Roxb., a starch-rich medicinal and edible plant material containing flavonoid glycosides. After 4 days of fermentation, total phenolics increased from 0.384 to 0.572 mg GAE/mL, and total flavonoids increased from 2.11 to 3.02 mg RE/mL. Xanthine oxidase (XOD) inhibitory activity increased from 16.58% to 70.81%, accompanied by enhanced DPPH and ABTS radical-scavenging activities. Astilbin reached 59.75 μg/mL, increasing by 33.79%. Mechanistically, L. fermentum R-9 fermentation promoted acidification, amylase and β-glucosidase activities, starch matrix disruption, and flavonoid release. These findings highlight L. fermentum R-9 as a promising starter for developing fermented Smilax glabra Roxb. products with enhanced antioxidant and xanthine oxidase inhibitory potential.
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高影响因子
JOURNAL OF DAIRY SCIENCE
·
2023
·
IF 3.5
Dengyi Liu,Fan Zhao,Lin Li,Jian Zhang,Shan Wu,Xin Lü,Hansi Zhang,Yanglei Yi
ABSTRACT This study evaluated 75 strains of lactic acid bacteria (LAB) isolated from traditional dairy products in western China for their probiotic properties. Among them, Limosilactobacillus fermentum WXZ 2–1, Lactiplantibacillus plantarum TXZ 2–35, Companilactobacillus crustorum QHS 9, and Companilactobacillus crustorum QHS 10 demonstrated potential probiotic characteristics. The antioxidant capacity of these 4 strains was assessed, revealing that L. fermentum WXZ 2–1 exhibited the highest antioxidant capacity. Furthermore, when cocultured with Streptococcus salivarius ssp. thermophiluss and Lactobacillus delbrueckii ssp. bulgaricus , L. fermentum WXZ 2–1 demonstrated a synergistic effect in growth medium and goat milk. To explore its impact on goat milk fermentation, different amounts of L. fermentum WXZ 2–1 were added to goat milk, and its physicochemical properties, antioxidant activity, flavor substances, and metabolomics were analyzed. The study found that the incorporation of L. fermentum WXZ 2–1 in goat milk fermentation significantly improved the texture characteristics, antioxidant capacity, and flavor of fermented goat milk. These findings highlight the potential of L. fermentum WXZ 2–1 as a valuable probiotic strain for enhancing the functionality and desirability of fermented goat milk, contributing to the development of novel functional foods with improved health benefits and enhanced quality attributes.
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高影响因子
Foods
·
2026
·Vol. 15
·期 8
·1349
·
IF 6
Xingyuan Peng,Xuan Zheng,Xiyu Li,Xiaona Pang,Junhua Jin,Hui Liu,Hongxing Zhang,Yuanhong Xie
Osteoporosis is a major global health challenge, particularly among aging populations, underscoring the need for safe and effective nutritional interventions. Probiotics and their metabolites have emerged as promising candidates for modulating bone health via the gut-bone axis. In this study, we investigated the effects of a cell-free culture supernatant (CFS) from the food-grade bacteriumLimosilactobacillus fermentumGBE18 on the proliferation, differentiation, and mineralization of MC3T3-E1 pre-osteoblasts. GBE18 CFS exhibited no cytotoxicity at concentrations ranging from 1% to 4% (v/v). Notably, 2% (v/v) CFS significantly enhanced alkaline phosphatase (ALP) activity and extracellular matrix mineralization (p< 0.05). Transcriptomic profiling revealed that differentially expressed genes were enriched in osteoblast-related processes and two key signaling pathways: Wnt/β-catenin and PI3K/Akt. Subsequent qRT-PCR and Western blot analyses confirmed the upregulation of critical regulators (Rspo2,Pdpk1,Malat1) and demonstrated coordinated activation of Akt phosphorylation, β-catenin stabilization, and Runx2 protein expression. Our findings indicate that GBE18 CFS promotes osteogenic differentiation through coordinated modulation of the PI3K/Akt and Wnt/β-catenin pathways. Consequently, this study provides mechanistic evidence supporting the potential application ofL. fermentumGBE18-derived metabolites as functional food ingredients or dietary interventions for bone health and osteoporosis management.
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高影响因子
Foods
·
2025
·Vol. 14
·期 10
·1796
·
IF 5.1
Ziyan Hua,Yunfan Lv,Han Zhang,Tianyi Mao,Ruyu Xv,Mingxuan Pan,Yadong Hu,Shu Liu,Yaowei Fang
The gut microbiota plays important functions in human health and influences immune responses, metabolic processes, and several physiological activities. The modulation of the gut microbiota through dietary interventions has emerged as a promising approach, leading to significant interest in the development of functional foods that provide health benefits. In this context, our study investigated the effects of raspberry juice fermented byLimosilactobacillus fermentumFUA033 on the structure and metabolism of the gut microbiota. We performed 16S rRNA gene sequencing and nontargeted metabolomics analyses to evaluate changes in the microbial composition and metabolite profiles resulting from fermentation. Our findings revealed that fermented raspberry juice considerably increased the gut microbial diversity and promoted the abundance of beneficial genera. Fermentation substantially increased the production of short-chain fatty acids, such as acetate and butyrate, which increased from 30.09 ± 5.23 mmol/L to 43.07 ± 3.31 mmol/L, and from 7.72 ± 1.72 mmol/L to 15.01 ± 1.26 mmol/L, respectively. Metabolomic analyses also showed significant enhancements in amino acid metabolism pathways, particularly those involving tyrosine, arginine, and proline. These results highlight the potential of fermented raspberry juice as a functional food to improve gut health and metabolic functions.
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高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2026
·
IF 6.2
Xiaoxiao Li,Ying Chen,Zhengyu Jin,Yuxiang Bai
The GH70 family 4,3/6-α-glucanotransferase efficiently converted readily digestible (α1→4) glycosidic bonds into (α1→3) or (α1→6) glycosidic bonds, thus serving as an effective enzymatic tool for preparing starch-based dietary fiber. Amino acid residues, including V1409, Q1397, T1366, K1362, H1369, and N1418 of Limosilactobacillus fermentum NCC 2970 GtfB 4,3-α-glucanotransferase (Lf2970 GtfB), were found via sequence conservation analysis and tunnel engineering for further analysis. Mutants from K1362, T1366, H1369, and N1418 at the tunnel entrance showed increased enzyme activity and catalytic efficiency but reduced molecular weight of products. The mutant Q1397P within the tunnel increased the proportion of (α1→6) bonds in the products to 7.9% and (α1→3) bonds to 26.3%, from the wild-type of 1.2% and 21.9%, respectively. These results indicated that amino acid residues located at the tunnel entrance regulated the enzyme activity and product size of Lf2970GtfB, while the Q1397 site within the tunnel regulated the type and proportion of glycosidic bonds.
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高影响因子
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