Food Frontiers
·
2024
·
IF 7.4
Jiebiao Chen,Wanhua Xu,Yang Liu,Xiao Liang,Yunyi Chen,Jiaojiao Liang,Jinping Cao,Baiyi Lu,Chongde Sun,Yue Wang
Ulcerative colitis is intricately linked to intestinal oxidative stress and dysbiosis of the gut microbiota. Lonicera japonica Thunb. (LJ) is a traditional edible and medical flower in China, and chlorogenic acid (CGA) is one of its characteristic components. However, it remains unclear whether gut microbiota plays a role in the therapeutic effects of LJ and GCA on colitis. Here, we first observed that oral administration of LJ and CGA for 3 weeks dramatically promoted the growth of Lactobacillus and fecal short-chain fatty acids (SCFAs) production in healthy mice. Subsequently, the alleviating effects of LJ and CGA on colitis were explored with a dextran sulfate sodium-induced colitis mice model. The intervention of LJ and CGA notably alleviated inflammation, intestinal barrier impairment, and oxidative stress in colitis and led to a significant elevation in Lactobacillus and fecal SCFAs. Eventually, the key role of gut microbiota and their metabolites on the therapeutic effects was validated by performing fecal microbiota transplantation and sterile fecal suspensions transplantation from LJ and CGA-treated healthy mice to colitis mice. Our findings demonstrated that consumption of LJ and CGA could benefit the host both in healthy condition and colitis. The beneficial effects were attributed to the improvement of the endogenous antioxidant system and promotion of the probiotic Lactobacillus and SCFAs production. Our study highlighted the great potential of LJ and CGA to be consumed as functional foods and provided novel mechanisms by which they alleviated colitis.
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Food Bioscience
·
2024
·
IF 4.8
Mingxin Li,Shugang Li,Chunqing Ai,Wenxiu Zhu,Donglin Sui,Yixuan Li,Binbin Hou,Xiaomeng Ren
The increasing incidence of atopic dermatitis (AD) presents a public health issue, and thus there is an urgent need for safe and effective preventive strategies. In this study, a strategy to reduce the risk of AD in offspring by administering probiotics to the mother was explored. Female mice were given Lactobacillus rhamnosus RL-H3-005 (RL) and Pediococcus acidilactici RP-H3-006 (RP) during pregnancy and lactation period, and their inhibition effects on AD symptoms in offspring mice were evaluated. The results showed that supplementation with RL and RP during pregnancy and lactation period altered not only the gut microbiota community but also microbial community in milk in pregnant mice. Further study showed that pups from RL- and RP-treated pregnant mice had mild symptoms of AD, characterized by reduced epidermal thickness in the ear tissues and numbers of mast cells, which was associated with the reduction in secretory immunoglobulin A (sIgA), immunoglobulin E (IgE), IL-4, IL-5, IL-13, thymic stromal lymphopoietin (TSLP), and eosinophil cationic protein (Ecp). The underlying mechanism of RL and RP on the inhibition of AD symptom in offspring was closely associated with the alterations of the gut microbiota community in offspring, including an increase in Ligilactobacillus and Bacteroides . This study implies that RL and RP hold the potential to reduce the risk of AD in offspring via gut-mammary axis during the pregnancy and lactation period.
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JOURNAL OF FOOD SCIENCE
·
2024
·
IF 3.2
Junwei Zhang,Yu Zhong,Danfeng Wang,Jiangxiong Zhu,Yun Deng,Yuncheng Li,Cong Liu,Ji-Li-Te Wang,Minyan Zhang
Fermented foods have shown promise in preventing or treating ulcerative colitis (UC) via regulating intestinal flora and correcting metabolic disorders. However, the prevention effect of fermented Wallace melon juice (FMJ) on UC is unclear. In this study, the effects of FMJ on dextran sodium sulfate (DSS)-induced UC were investigated via 16S rRNA sequencing and non-targeted metabolomics. The results showed that FMJ was effective in alleviating the symptoms of UC, reducing histological damage and oxidative stress, decreasing the levels of pro-inflammatory cytokines. After FMJ treatment, the level of propionic acid, butyric acid, and valeric acid increased by 14.1%, 44.4%, and 52.4% compared to DSS-induced UC mice. Meanwhile, the levels of harmful bacteria such as Oscillospira , Bacteroidetes , and Erysipelotrichaceae and Clostridium decreased, while the levels of beneficial bacteria such as Akkermansia , Lactobacillus , and Bifidobacterium increased. Fecal metabolomics analysis identified 31 differential metabolites, which could regulate metabolic disorders in UC mice by controlling the primary bile acid biosynthesis, purine metabolism, and pantothenate and CoA biosynthesis pathway. Additionally, the abundances of butyric acid, bile acids, and pantothenic acid were positively correlated with Allobaculum, Bifidobacterium , and other beneficial bacteria ( R 2 > 0.80, p < 0.01). The results indicated that FMJ played a role in regulating the structure of intestinal flora, which in turn helped in repairing metabolic disorders and alleviated colitis inflammation.
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Foods
·
2025
·Vol. 14
·期 24
·
IF 5.1
Amel A. Ibrahim,Nancy M. El Halfawy,Yuqi Zhang,Ya Liu,Xirui Zhang,Shuxin Zhou,Jianquan Kan,Muying Du
This study aimed to isolate and screen lactic acid bacteria (LAB) with neuroprotective potential for food applications. Fifteen strains were screened for probiotic potential properties, γ-aminobutyric acid (GABA) production, and acetylcholinesterase (AChE) inhibitory activity.Lactobacillus delbrueckiiAY8 and AY15 demonstrated the strongest probiotic potential, AChE inhibitory activity, and GABA production. Whole-genome sequencing confirmed genes linked to these probiotic and neuroprotective traits. To assess their functionality in a food matrix, the strains were used as adjunct cultures in fermented milk with and without jujube kernel powder (JP). Fermentation with the AY8 strain in JP-fortified milk significantly increased bioactive compounds, resulting in higher total phenolic content (235.75 mg GAE/g), flavonoids (114.07 mg RE/g), and superior antioxidant activity (110.24 mg Ascorbic equivalent/100 g). This biotransformation led to a remarkable increase in AChE inhibition, with the AY8-fermented sample achieving 30.66% inhibition, significantly higher than the JP control (18.27%) and the plain control (12.30%). The combination also improved the product’s viscosity and sensory profile. This study highlights the successful discovery of novelL. delbrueckiistrains, whose application in a food model, when combined with a plant-based supplement, creates a functional food with enhanced neuroprotective potential, underscoring the role of microbial metabolism in food functionality.
研究领域:
食品科学
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微生物学
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功能性食品
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神经科学
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基因组学
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益生菌
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Food Bioscience
·
2026
·
IF 6.2
Cuicui Duan,Hui Liu,Siyang Sui,Hongru Wang,Yinfei Xing,Yixue Sun,Lifan Liu,Fumin Ma,Xiaolei Li,Dan Li
As a common probiotic, Lactobacillus plantarum has a unique probiotic potential in improving metabolic diseases, but its protective effects and specific mechanism on type 2 diabetes (T2D) are still unclear. This study systematically evaluated the alleviating effect of L. plantarum LH36 on the T2D mice model induced by high-fat diet (HFD) combined with streptozotocin (STZ) through blood physiological indexes, histopathological changes, intestinal flora and non-targeted metabolomics analysis. The results showed that after oral administration of L. plantarum LH36, the loss of body weight, blood glucose regulation capacity and insulin resistance of T2D mice were significantly improved. The histopathological damages to the colon and liver were also effectively alleviated. In addition, the intestinal flora sequencing results showed that L. plantarum LH36 treatment reversed the structural disorder of intestinal flora induced by HFD + STZ, improved the richness, diversity and evenness of the intestinal flora, including Chao1, Shannon, and Simpson indices. Specifically, Bacteroidetes was increased but Firmicutes was decreased at the phylum level. The disorders of Lactobacillus and Butyrobacter were restored at the genus level. In addition, non-targeted metabolomics results further confirmed that L. plantarum LH36 treatment could significantly restore the metabolic disorder in T2D mice and regulate multiple metabolites with diverse functions, including various long-chain acylcarnitine, diacylglycerols and pentadecanic acid, etc. These results verified that L . plantarum LH36 treatment exerted hypoglycemic effects by improving insulin resistance, reducing blood lipids, alleviating pathological changes in the colon and liver, as well as adjusting the intestinal flora disorders and regulating the host's metabolic profiles. These results offer crucial scientific support for developing L. plantarum as a promising adjunct therapeutic approach for T2D.
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CARBOHYDRATE POLYMERS
·
2025
·
IF 12.5
Yue Ming,Zhuangzhuang Shi,Yufei Zhao,Jue Li,Wei Sha,Weilong Wang,Guoqiang Li,Mengmeng Wu,Ting Ma
The oral delivery of probiotics faces numerous challenges, particularly the acidic gastric environment. This study aimed to construct microcapsules using acid-resistant polysaccharide sanxan gum (SG) combined with sodium alginate (SA) and chitosan (CS), and to evaluate their protective effects on the probiotic bacteria Lactobacillus plantarum ( Lp ) during in vitro simulated gastrointestinal digestion. Sanxan gum, an edible polysaccharide produced by Sphingomonas sanxanigenens strain, is composed of mannose, glucuronic acid, rhamnose, and glucose. Sodium alginate has been widely used to protect probiotics because it is cheap, safe, and easy to form into microcapsules. Chitosan is a cationic polysaccharide with excellent mucoadhesive properties and film-forming capabilities. Herein, the microcapsules were prepared using the extrusion drop method. Compared with microcapsules based solely on sodium alginate, those with a ratio of sanxan gum to sodium alginate of 4:6 demonstrated enhanced encapsulation efficiency (97.66 ± 0.79 %) and freeze-dried cell viability (9.97 ± 0.03 log CFU/g). Furthermore, the incorporation of chitosan yielded the highest encapsulation efficiency for the Lp @SG-SA@CS microcapsules (99.14 ± 1.46 %) and significantly enhanced their tolerance to heat, bile salts, and gastric acid. Our findings suggest that sanxan gum can confer acid resistance to microcapsules, highlighting its potential for applications in diverse acidic environments.
研究领域:
食品科学
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微生物学
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Probiotics and Antimicrobial Proteins
·
2025
·
IF 4.4
Huang Xi,Gao Zhangshan,Gao Peichao,Ji Helong,Xu Laizhi,Fan Wentao,Song Suquan
Intensive poultry farming has significantly increased the incidence of lipid metabolic disorders, severely compromising the economic benefits of poultry industry. Currently, gamma-aminobutyric acid (GABA) is primarily used to mitigate adverse effects of heat stress in poultry, while the effects and mechanisms of GABA on lipid metabolism disorders remain underexplored. Lactobacillus plantarum ( L. plantarum ) serves as a significant source of GABA and is widely used in the livestock industry. This study therefore examines the effects of postbiotic GABA and the GABA-producing probiotic L. plantarum 1-2-3 on abdominal adipose tissue of laying hens following corticosterone-induced stress. To this end, hens subjected to corticosterone subcutaneous injections (4 mg/kg of body weight) were respectively received GABA (100 mg/kg BW) or L. plantarum 1-2-3 (1 × 10⁹ CFU/day). Results demonstrated that both GABA and L. plantarum 1-2-3 alleviated corticosterone-induced lipid metabolism disorders and reduced adipocyte size in abdominal fat. Additionally, expression analyses of genes and proteins related to lipid metabolism (PPARγ, C/EBPα, CD36, LPL, ATGL, and HSL) further showed that GABA and L. plantarum 1-2-3 inhibited excessive deposition of abdominal lipids in laying hens by suppressing adipogenesis and lipogenesis, while promoting lipolysis. Moreover, GABA and L. plantarum 1-2-3 both mitigated lipid deposition-induced inflammation and oxidative damage by normalizing macrophage infiltration and improving antioxidative enzyme activities (GSH-Px, T-SOD, CAT). These findings demonstrate the efficacy of GABA and L. plantarum 1-2-3 in alleviating lipid metabolism disorders in the abdominal adipose tissue of laying hens, suggesting their promise as nutritional supplements for counteracting stress-induced metabolic dysfunction.
研究领域:
家禽科学
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动物营养学
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微生物学
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代谢紊乱
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益生菌与后生元
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Food Chemistry-X
·
2025
·
IF 8.2
Ruosi Fang,Tangchao Chen,Gangliang Hu,Runzu Zhu,Xinyu Li,Shuhui Wu,Kai Chen,Chuanchuan Shi,Gongnian Xiao
The high osmotic pressure in sweetened condensed milk severely inhibits probiotic viability, resulting in its insufficient use in probiotic applications. In this study, we systematically evaluated casein (CS), sodium hyaluronate (SH), and sodium alginate (SA) as microencapsulants for Lactobacillus helveticus in sweetened condensed milk, and assessed various CS:SA and CS:SH ratios to optimize both microbial viability and product quality. Through multimodal analysis of rheological properties (dynamic modulus and viscosity), thermal stability, physicochemical parameters (water activity and sugar/acid content), and color evolution, the CS:SH (1:1) formulation demonstrated stable microstructural integrity, enhanced volatile flavors, and preserved sensory characteristics while maintaining probiotic viability, which proved to be optimal for L. helveticus microencapsulation. Our findings establish a viable microencapsulation approach for hypertonic food applications that effectively balances probiotic viability and product shelf stability.
研究领域:
食品科学
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益生菌技术
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乳品工程
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微胶囊化
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食品稳定性
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FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Yilin Sun,Man Zhu,Zimu Li,Xinyan Yang,Wei Zhang,Ling Guo,Yujun Jiang,Yu Zhang
The efficacy of oral probiotics is severely limited due to the low biological activity and poor stability. Adopting advanced packaging technology can effectively enhance the activity of probiotics in harsh environments. In this study, we prepared a gel microsphere using microprocessor-driven injection technology. In the Alginate (Alg)-Zn 2+ system, L. paracasei M11–7 (M11–7) was encapsulated using the oxidized astragalus polysaccharide (OGP) and carboxymethyl chitosan (CMCS), which enhanced its delivery in the gastrointestinal tract. The research results exhibited that the gel microspheres had a size of 0.687 mm and belonged to the category of microgels. The SEM image indicated that the gel microspheres had a dense surface structure, and the encapsulation efficiency of M11–7 reached 91.53 %. The simulated gastrointestinal digestion revealed that after treatment with gastric and intestinal fluids, the live rates of probiotics in gel microspheres reached 91.66 ± 2.35 % and 60.43 ± 2.35 %, respectively. The gel microspheres also had good storage stability and thermal stability. In the intervention of the SHR rat model, gel microspheres loaded with M11–7 can alleviate endothelial dysfunction by lowering blood pressure, inhibiting oxidative stress and restoring the balance of the intestinal microbiota. This study provides ideas for constructing a safe and efficient probiotic loading system and improving the high-value utilization of probiotics.
研究领域:
食品科学与技术
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益生菌递送
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生物材料
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微胶囊技术
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胃肠道健康
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BIOCHEMICAL ENGINEERING JOURNAL
·
2023
·
IF 3.9
Juanjuan Ding,Wenyan Ba,Shengping You,Wei Qi,Rongxin Su
γ-aminobutyric acid (GABA) is an important inhibitory neurotransmitter in the brain with many physiological functions. Therefore, this work establishes an efficient biosynthesis process to achieve the high production of food-grade GABA. Firstly, we adopted a directional colorimetric screening method and then obtained the strain Lactobacillus brevis ( Lb. brevis) CGMCC 24975 with 22.61 g/L GABA in shake flasks, much higher than Lb. brevis ATCC 367 (3.07 g/L) due to its more efficient and stable expression of its glutamate decarboxylase (GAD) system. After exploring the effects of optimal fermentation conditions and oxygen on GABA production, we found that anaerobic fermentation could increase GABA production by up-regulating gad operon expression and activating GADase. Finally, we developed an oil-sealed anaerobic fermentation process with 157.90 g/L GABA in a 5 L bioreactor, which was 6.98-fold of that in shake flasks. This work includes a complete process from screening GABA-producing strains to developing efficient fermentation processes, laying the foundation for producing food-safe GABA.
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Animals
·
2022
·Vol. 12
·期 17
·2260
·
IF 3.231
Qixian Feng,Wenjiao Shi,Siqi Chen,Abraham Allan Degen,Yue Qi,Fulin Yang,Jing Zhou
Simple SummaryThe leguminous forageChamaecrista rotundifoliacontains a high crude protein content and can be an important feed source for livestock. Forage is preserved mainly as silage, and microbial fermentation is key to high-quality silage. The fermentation quality of silage depends on the microbial community structure and the metabolites produced during silage fermentation. The current study provides evidence that the addition of malic or citric acid and/orLactobacillus acidophilus(L) improves the quality of silage and inhibits the growth of harmful microorganisms.AbstractThis study aimed to investigate the effects of citric acid, malic acid, andLactobacillus acidophilus(L) on fermentation parameters and the microbial community of leguminousChamaecrista rotundifoliasilage. FreshC. rotundifoliawas treated without any additive (CK), or with L (106CFU/g fresh weight), different levels (0.1, 0.3, 0.5, and 1% fresh weight) of organic acid (malic or citric acid), and the combinations of L and the different levels of organic acids for 30, 45, and 60 days of ensiling. The effects of malic acid and citric acid were similar during the ensiling process. Treatment with either citric or malic acid and also when combined with L inhibited crude protein degradation, lowered pH and ammonia nitrogen, and increased lactic acid concentration and dry matter content (p< 0.05). The neutral detergent fiber and acid detergent fiber increased initially and then decreased with fermentation time in all treatments (p< 0.05). Increasing the level of organic acid positively affected the chemical composition ofC. rotundifoliasilage. In addition, the addition of 1% organic acid increased the relative abundance ofLactobacillus, while the relative abundances ofClostridiumandEnterobacterdecreased at 60 days (p< 0.05). Moreover, both organic acids and combined additives increased (p< 0.05) the relative abundance ofCyanobacteriaat 60 days of fermentation. We concluded that adding malic acid, citric acid, and L combined with an organic acid could improve the quality ofC. rotundifoliasilage and increase the relative abundance of beneficial bacteria. The addition of organic acid at a level of 1% was the most effective.Keywords:citric acid;Chamaecrista rotundifoliasilage;Lactobacillus acidophilus;malic acid;microbial diversity
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JOURNAL OF FOOD BIOCHEMISTRY
·
2022
·Vol. 46
·期 9
·e14231
·
IF 3.654
Lili Zhao,Jiayi Wu,Yihang Liu,Haixiang Wang,Chongjiang Cao
The purpose of this study was to investigate the effects of Lactobacillus rhamnosus GG (LGG) fermentation on the composition, structure, and functional properties of dietary fiber (DF) in bamboo shoot. Then, we added it to bread to evaluate the texture properties, digestive properties, and functionality of bread. After LGG fermentation, the DF was decomposed into pieces, which had stronger water-swelling capacity and nitrite adsorption capacity. The ability of producing short-chain fatty acids was significantly improved and the digestive resistance was remarkable enhanced as well. Except the bread hardness was increased, there was no significant difference in other texture properties when adding 3% FTDF-LGG to bread. It had good adsorption capacity of cholesterol and more than 25% reduced the release of reducing sugar. Overall, the technic of LGG fermentation had improved functional properties of DF in bamboo shoot, which could be applied to bread production for exerting its effects in the future. Practical applications Bamboo shoots are immature and tender stems of bamboo, rich in nutritional value, and rich in DF. Bamboo shoot DF has been proven to have a variety of biological activities, and is the main material for bamboo shoot to exert functional activities. In this study, bamboo shoot DF was modified by LGG fermentation, which showed stronger functional activity, and was successfully applied to bread. This study lays the foundation for the fermented modified bamboo shoot DF and its application in food.
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