Food & Function
·
2025
·
IF 5.4
Laijin Su,Ying Yang,Yangli Xu,Lianlian Zhu,Bolun Sun,Jiali Zhou
This study investigated the in vitro digestion characteristics of Sargassum fusiforme polysaccharide fermented using Lactobacillus acidophilus (LA-rSFP) and its effects on dextran sulfate sodium-induced intestinal inflammation in zebrafish. The treatment substantially decreased the molecular weight of LA-rSFP and increased the reducing sugar content during gastrointestinal digestion. LA-rSFP considerably enhanced the activities of superoxide dismutase and catalase and markedly decreased malondialdehyde content, indicating a reduction in the oxidative stress in the intestinal environment. Moreover, LA-rSFP ameliorated colitis-induced intestinal injury and up-regulated the expression of tight junction proteins (occludin, ZO-1, and claudin-1), suggesting strengthened intestinal barrier integrity. LA-rSFP also played an important role in regulating pro-inflammatory cytokines (down-regulated) and anti-inflammatory cytokines (up-regulated) during inflammatory responses in the zebrafish gut. The results of 16S rRNA sequencing showed that LA-rSFP increased the diversity and richness of the intestinal microbiota in zebrafish with inflammatory bowel disease (IBD), enhancing the abundance of beneficial bacteria such as Fusobacteria, Firmicutes, Bacteroidetes, and Lactobacillus, and reducing Proteobacteria levels. These findings suggest that the administration of LA-rSFP alleviates IBD, with the therapeutic mechanisms partially attributed to the regulation of the intestinal microbiota composition and abundance.
研究领域:
海洋生物技术
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微生物学
·
免疫学
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营养学
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分子生物学
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DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Kangyong Zhang,Sibo Liu,Hongwei Tang,Smith Etareri Evivie,Zengwang Guo,Bailiang Li
Exopolysaccharides (EPS) yield and added concentration of lactic acid bacteria can greatly affect the processing characteristics of fermented milk. In order to investigate the effects and mechanisms of EPS yield and added concentration on fermented milk, researchers extracted EPS from 50 strains of Lactobacillus helvedicus ( L. helvedicus ) and selected the two strains with the largest difference in EPS yield ( L. helvedicus LH18 and L. helvetigus LH33) for subsequent experiments. The physicochemical properties of EPS-LH18 and EPS-LH33 were analyzed. The gel characteristics and protein conformation of fermented milk were studied by means of texture analyzer, rheometer, scanning electron microscopy, nuclear magnetic resonance machine, fluorescence spectrophotometer and circular dichroism . The results indicate that the monosaccharide compositions of EPS-LH18 and EPS-LH33 are the same and have good thermal stability . The texture and rheological properties of L. helveticus LH18 fermented milk are significantly superior to other fermented milk. The reason is that L. helveticus LH18 EPS has the highest yield, which leads to a denser gel structure, lower surface hydrophobicity and free sulfhydryl content of its fermented milk. According to circular dichroism analysis, β- sheet and random coil are the internal factors leading to the difference in fermented milk gel. In addition, the fermented milk improved even more favorably as the concentration of the two EPS additions increased. As described above, L. helveticus LH18 has the potential to be an excellent yogurt starter, and both of the above EPS can be used as probiotic stabilizer alternatives for fermented dairy products.
研究领域:
食品科学
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微生物学
·
乳品科学
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DOI
PubMed
高影响因子
Food Science and Human Wellness
·
2024
·
IF 5.6
Yue Yang,Wenxia Zhou,Lingyu Yang,Yilun Chen,Dongxiao Sun-Waterhouse,Dapeng Li
Bioremediation of organophosphorus pesticides in contaminated foodstuffs using probiotics has been increasingly under the spotlight in recent years, though the biodegradation mechanism and derived intermediate products remain unclear. This study aimed to help fill this knowledge gap and examined the degradation mechanism of organophosphorus pesticide, chlorpyrifos, in milk by Lactobacillus delbrueckii ssp. bulgaricus using gas chromatography- tandem mass spectrometry (GC-MS/MS) combined with transcriptome analysis. After the strain was cultured for 20 h in the presence of chlorpyrifos, differential expressions of 383 genes were detected, including genes probably implicated during chlorpyrifos degradation such as those related to hydrolase, phosphoesterase, diphosphatase, oxidoreductase, dehydratase, as well as membrane transporters. GC-MS/MS analysis revealed the changes of secondary metabolites in L. bulgaricus during milk fermentation due to chlorpyrifos stress. 6-Methylhexahydro-2 H -azepin-2-one, 2,6-dihydroxypyridine and methyl 2-aminooxy-4-methylpentanoate as intermediates, along with the proposed pathways, might be involved in chlorpyrifos biodegradation by L. bulgaricus .
研究领域:
微生物学
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环境科学
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食品科学
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分子生物学
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产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Cong Xu,Jiahui Guo,Baoyue Chang,Qingyun Wang,Yiming Zhang,Xianhui Chen,Wanyi Zhu,Jiage Ma,Shanshan Qian,Zhanmei Jiang,Juncai Hou
This study was conducted to develop a W/O/W emulsion encapsulated Lactobacillus plantarum 23 – 1 ( LP23 – 1 ) to significantly enhance the survival rate of LP23-1 under simulated digestion and storage conditions. The zein particles and pectin formed a complex through electrostatic interaction and hydrogen bonding. When the proportion of zein particles to pectin was 1:1, the emulsifying stability index (ESI) was 304.17 %. Additionally, when the proportion of the internal aqueous phase to the oil phase was 1:9, the polyglycerol polyricinoleate (PGPR) concentration was 5 %, the proportion of primary emulsion to the external aqueous phase was 5:5, the zein particles concentration was 4 %, and the proportion of zein particles to pectin was 1:1, the encapsulation rate was the highest at 96.27 %. Cryo-scanning electron microscopy and fluorescence microscopy confirmed the morphology of W/O/W emulsion and successful encapsulation of LP23–1 . Furthermore, compared with free LP23–1 , the W/O/W emulsion encapsulation significantly improved the survival rate of LP23–1 to 73.36 % after simulated gastrointestinal digestion and maintained a high survival rate of 78.42 % during the 35-day storage. The W/O/W emulsion was found to effectively improve the survival rate of LP23–1 during simulated digestion and storage, which has implications for the development of probiotic functional foods with elevated survival rates.
研究领域:
食品科学
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微生物学
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生物技术
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营养学
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产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
·
2024
·
IF 6.5
Mengya Zhao,Hong Ren,Zhuomin Yan,Jing Ma,Xiaoping Feng,Di Liu,Fangyu Long
Ochratoxin A (OTA) contamination in grape juice has attracted widespread concern as OTA can lead to kidney disease and cause adverse neurological effects. An effective method to remove OTA is to make use of highly adsorbent materials that are able to remove the toxic contaminant. Recently, inactivated Lactobacillus plantarum- based biosorbents have shown to be an efficient, cost-effective and environmentally friendly bioremediation method in removing toxic pollutants such as OTA. We used five chemical thiol-modification methods to improve the adsorption efficiency of OTA in grape juice. The esterification of Lactobacillus plantarum (L-Es) significantly increased the sulfhydryl contents (-SH) by 251.33 μmol/g and >90% of OTA was removed. However, the inactivated microbial adsorbent was difficult to separate after adsorption and therefore, the prepared L-Es were embedded into the cellulose nanocrystals (L-Es@CNCs). Moreover, L-Es@CNCs significantly increased the adsorption rate of OTA in grape juice samples by 88.28% with negligible effects on juice quality due to the properties of easy re-use and excellent biodegradability. This showcases its potential application for OTA removal in the grape juice industry.
研究领域:
食品科学
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生物技术
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环境科学
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材料科学
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产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2024
·
IF 6
Jiaqi Wang,Binbin Li,Guilan Jiang,Silin Li,Jingyi Zhu,Jia Huang,Yuting Song,Zhuhong Ding
Lactobacillus acidophilus GIM1.208 (LA) β-glucosidase (BGL) converts glycosides from Rosa roxburghii Tratt (RRT) to release more active aglycones. This study purified LA BGL and investigated it interaction with rosamultin in RRT. The isolated and purified BGL in the study had higher purity and activity, and the proportion of ordered structure in its secondary structure was greater than 60%, indicating better structural stability. The hydrolysis of purified BGL hydrolyzed rosamultin to tormentic acid at a rate of 25.2% (p<0.01), and the hypoglycemic activity of tormentic acid was higher than that of rosamultin. Rosamultin causes BGL to undergo massive aggregation and enhances the hydrogen bonding network structure. Thermodynamic analyses indicate that their binding is a non-spontaneous exothermic entropy-decreasing reaction, with the main forces being hydrogen bonding, van der Waals forces, or protonation forces. Additionally, their thermodynamic binding constant Kd=2.976×10 -5 mol/L and dissociation constant K D =2.67×10 -5 mol/L indicate that the two have high affinity and strong interaction. In conclusion, BGL has the ability to hydrolyze rosamultin to release tormentic acid and they have a strong interaction. The results of this study can provide a reference for the study of glycoside changes and their interactions in RRT fermented by LA.
研究领域:
生物化学
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酶学
·
药理学
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食品科学
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Yanli Du,Soon-Mi Shim,Lei Wang,Xin Gao,Xiaoting Fu
Fermentation can promote various properties of food. This study investigated the impact of fermentation by Monascus purpureus combined with Lactobacillus plantarum and Saccharomyces cerevisiae on the physicochemical and flavor characteristics of Pyropia yezoensis . Results indicate that the protein and free amino acid content increased threefold. A total of 62 volatile flavor compounds were identified by GC-IMS. Alcohols, ketones and esters were enhanced with 2- to 6-fold, while aldehydes were reduced by 76.56 %, contributing to the enhancement of pleasant fragrances and the reduction of fishy and seawater odors. As for the non-volatile properties, the content of organic acids and free amino acids increased from 2.18 mg/g and 0.19 mg/g to 46.03 mg/g and 4.93 mg/g, respectively, as assessed by HPLC and amino acid analyzer. The metabolic pathways of non-volatile substances were speculated upon. This work provides a basic theory and a practical reference for fermentation food processing of P. yezoensis .
研究领域:
食品科学
·
微生物学
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产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Cui Cao,Yiping Gao,Feilong Sun,Chunqing Ai,Shuang Song
Arabinogalactan from Lycium barbarum (LBP-3) is the major biological activity component and contributes to maintaining intestinal immune homeostasis by targeting gut microbiota and their metabolites. However, it is still a big challenge to know the specific ecological microbe-metabolite interaction regulated by LBP-3 due to the host complex diet webs and lots of unidentified intestinal bacteria. Therefore, the present study constructed a defined microbial consortium, composing of symbiotic Bacteroides caccae, Phocaeicola vulgatus , B. thetaiotaomicron , B. uniformis , B. ovatus , Lactobacillus plantarum and Escherichia coli in vitro , to investigate the impact of LBP-3 on the interactions of species and their metabolites. The utilization of LBP-3 by the defined microbial consortium of 7 intestinal species was 22.5%. Full-length 16S rRNA analysis demonstrated that LBP-3 significantly modulated the composition of synthetic bacterial community, especially inhibiting the level of opportunistic pathogenic E. coli and improving the relative abundance of probiotic L. plantarum and all Bacteroidetes species except B. ovatus . LBP-3 remarkedly influenced 27 differential metabolites, mainly belong to amino acids, peptides and analogues (37.04%) and carboxylic acid and derivatives (7.41%). Moreover, targeted metabolomics revealed that the levels of acetate, propionate, tryptophan and 5-methylthioadenosine were improved by LBP-3. In addition, LBP-3 modulated the pathways of tryptophan metabolism, cysteine and methionine metabolism, and biosynthesis of siderophore group nonribosomal peptides. Notably, some amino acids (e.g., proline and glutamate) and their related metabolic pathways (e.g., arginine and proline metabolism) altered by LBP-3 were significantly correlated with the levels of species, such as B. uniformis , P. vulgatus, and B. thetaiotaomicron .
研究领域:
微生物学
·
胃肠病学
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营养学
·
代谢组学
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产品关联
DOI
高影响因子
Journal of Food Measurement and Characterization
·
2022
·Vol. 16
·期 6
·4486-4496
·
IF 3.006
Feng Xian,Wu Zufang,Weng Peifang
Elderberry fruits are rich in nutrients and health-promoting bioactive compounds, meaning they are ideal substrate for lactic acid bacteria (LAB) fermentation. However, there is a lack of study on the compounds change of elderberry juice (EJ) fermented by LAB. This research used untargeted metabolomics to evaluate the changes of metabolites of EJ after fermented by Lactobacillus bulgaricus BNCC336436 and Streptococcus thermophilus ABT-T. Multivariate statistical analysis was applied to investigate significantly different between the unfermented and fermented EJ ( p < 0.05). Subsequently, 86 marker metabolites were identified by LC–MS/MS. The results showed that 16 phenolic compounds, 15 amino acids and derivatives, 11 sugars and derivatives, 10 fatty acids and derivatives, 6 organic acids and 28 other compounds were identified as marker metabolites between unfermented and fermented EJ. The content of total phenolic, total amino acids and derivatives tented to increase after fermentation, whereas the content of sucrose, l -fucose, l -malic acid, tartaric acid and citric acid decreased. The bioactive compounds of EJ were changed after lactic acid bacteria (LAB) fermentation, which provided a new choice for the development and utilization of EJ in the future.
研究领域:
食品科学
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代谢组学
·
微生物学
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DOI
高影响因子
Nutrients
·
2026
·Vol. 18
·期 11
·1768
·
IF 5.8
Yingshan Jiang,Xinyu Wei,Jingchen Yan,Yanchao Xing,Yanlu Li,Aoyun Li,Yue Teng,Ting Ren,Weijia Chen,Jianming Li,Ying Zong,Rui Du
Background/Objectives:Osteoporosis (OP) is a frequent complication of rheumatoid arthritis (RA), driven by chronic inflammation and subsequent bone destruction. While deer bone is recognized for its potential bone-health benefits, the therapeutic efficacy of its fermented products on RA-induced OP remains unclear.Methods:This study investigated the protective effects ofLactobacillus reuteri-fermented deer bone water extract (LR-DBW) against OP in an adjuvant arthritis (AA) rat model. Firstly, LC-MS/MS was employed to analyze the differential peptide profiles between LR-DBW and non-fermented deer bone water extract (DBW). Secondly, experiments such as Micro-CT, histological staining, and Western Blot were conducted to detect the improvement effect of LR-DBW on OP.Results:In vivo, LR-DBW administration significantly alleviated arthritis symptoms, increased bone mineral density (BMD), and improved bone microarchitecture in AA rats.In vitro, LR-DBW inhibited RANKL-induced osteoclastogenesis and actin ring formation in RAW264.7 cells. Mechanistically, LR-DBW inhibits the phosphorylation of ERK, JNK and p38 proteins.Conclusions:These research results indicate that one of the mechanisms by which inhibiting osteoclast differentiation into LR-DBW can alleviate osteoporosis caused by rheumatoid arthritis is through down-regulating the phosphorylation expression of ERK, JNK and p38 proteins. This highlights its potential as a functional food component for treating inflammatory bone diseases.
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DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Yueqin Li,Yunzhen Zhang,Lezhen Dong,Ying Li,Yahui Liu,Yang Liu,Lingyi Liu,Lianliang Liu
In this study, strains producing feruloyl esterase were screened by Oxford Cup clear zones method and by evaluating the ability to decompose hydroxycinnamoyl esters. The strain was identified by 16S rDNA molecular biology. The contents of dietary fiber, reducing sugar, water-extractable arabinoxylans, phytic acid, total phenolics, total flavonoid, phenolic compounds composition, microstructure and antioxidant activity in bran before and after fermentation were studied. Eight strains producing feruloyl esterase were screened, among which strain P 1 had the strongest ability to decompose hydroxycinnamoyl esters. The strain was identified and named L. fermentum NB02. Compared with unfermented bran, fermented bran exhibited higher contents of soluble dietary fiber, reducing sugar, water-extractable arabinoxylans, total phenolics, total flavonoid, and lower insoluble dietary fiber and phytic acid content. The dense surface structure of bran was destroyed, forming a porous structure. The release of phenolic compounds increased significantly. L. fermentum NB02 fermentation improved the antioxidant capacity of bran.
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DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2019
·
IF 4.784
Kun Wang,Mengmeng Niu,Di Yao,Jing Zhao,Yue Wu,Baoxin Lu,Xiqun Zheng
A cell-bound exopolysaccharide (c-EPS) from Lactobacillus fermentum S1 was isolated and purified to near homogeneity by anion exchange and gel filtration chromatography. The c-EPS is a homogeneous heteropolysaccharide with an average molecular weight of 7.19 × 10 5 Da and comprises mainly mannose, rhamnose, glucose, and galactose. Fourier transform infrared spectroscopy spectrum of the c-EPS exhibited typical characteristic absorption peaks of polysaccharides. Methylation and NMR analyses showed that the c-EPS had a backbone of α-D-Gal p -(1 → 3), α-L-Rha p -(1 → 2), α-D-Glc p -(1 → 3), β-D-Gal p -(1 → 3), β-D-Glcl p -(1 → 2), and β-L-Rha p -(1 → 3,4) residues, terminated with α-D-Man p -(1 → residue. The advanced structure study indicated the c-EPS not to have a triple-helical conformation, while the microstructural study revealed a hollow porous structure for c-EPS. Further, the thermal analysis showed that the degradation temperature for the c-EPS was 288.0 °C; its peak temperature was 89.4 °C with an enthalpy value of 273.1 J/g. Moreover, the c-EPS exhibited potent DPPH, hydroxyl, and ABTS + radicals scavenging activities, as well as FRAP in a dose-dependent manner, which could significantly enhance the T-AOC and SOD activity and reduce MDA level in Caenorhabditis elegans. Therefore, this c-EPS could be utilized as a promising natural antioxidant for application in functional foods.
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PubMed
高影响因子
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