FOOD CHEMISTRY
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2024
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IF 8.5
Ziyi Zhu,Ying Wu,Yejun Zhong,Hui Zhang,Junzhen Zhong
In this study, it was found that the enhancement in the viability of Lactobacillus plantarum under gastrointestinal conditions by encapsulating them within novel C-Phycocyanin-pectin based hydrogels (from 5.7 to 7.1 log/CFU). The hardness, the strength and the stability of the hydrogels increased when the protein concentration was increased. In addition, the addition of resveratrol (RES), and tannic acid (TA) could improve the hardness (from 595.4 to 608.3 and 637.0 g) and WHC (from 93.9 to 94.2 and 94.8 %) of the hydrogels. The addition of gallic acid (GA) enhanced the hardness (675.0 g) of the hydrogels, but the WHC (86.2 %) was decreased. During simulated gastrointestinal conditions and refrigerated storage, the addition of TA enhanced the viable bacteria counts (from 6.8 and 8.0 to 7.5 and 8.5 log/CFU) of Lactobacillus plantarum . Furthermore, TA and GA are completely encased by the protein-pectin gel as an amorphous state, while RA is only partially encased.
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FOOD CHEMISTRY
·
2025
·
IF 9.8
Rongmi Zhou,Fangfang Ni,Shiyi Wu,Xinyu Wang,Jing Ming,Lantong Zhang,Lijuan Dong,Zhijun Song,Gerui Ren,Min Huang,Shuangbin Xu,Qiong Zhang,Khaled F. El-Massry,Hujun Xie
Lactobacillus plantarum (LP) and curcumin (CUR) were co-encapsulated in sodium alginate– Lactobacillus plantarum– curcumin–gelatin (ALG–LP–CUR–GE) hydrogel beads to evaluate the synergistic function of probiotics and prebiotics. The encapsulation efficiency of LP and CUR peaked at 84.6 % and 94.7 %, respectively. Results of scanning electron microscope, Fourier transform infrared spectrometry, and X-ray diffraction confirmed the encapsulation of LP and CUR in the hydrogel beads. In vitro digestion suggested that both CUR and LP can achieve successful release in the simulated intestinal fluid. The release kinetics of CUR showed that it exhibited predominantly Fickian release and non-Fickian release in gastric fluid and intestinal fluid, respectively. The application of co-encapsulated hydrogel beads in mimic milk tea illustrated that the viable count of LP remained above the minimum recommended threshold of 10 7 CFU/mL, offering a promising avenue for the delivery of synergistic probiotic and prebiotic functionalities.
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JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2023
·Vol. 103
·期 14
·6826-6836
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IF 4.1
Jing Yang,Wenfei Xiong,Yijun Yao,Na Zhang,Lifeng Wang
BACKGROUND Fermentation is known to enhance the nutritional profile and confer unique flavors to products. However, the resultant effects on stability and physicochemical properties remain unexplored. RESULTS This study aims to elucidate the influence of fermentation on the stability and organoleptic characteristics of a rice protein beverage stabilized by carboxymethyl cellulose (CMC). The findings revealed that the average aggregate size escalated from 507 to 870 nm, concurrently exhibiting a significant increase in surface potential. The aggregation enhancement was substantiated by evident morphological changes and confocal laser scanning microscopical (CLSM) observations. A negative correlation was discerned between the physical stability of the beverage and fermentation duration. Moreover, flavor analysis of the beverage post a 3 h fermentation period highlighted an increase in aromatic ester compounds, thereby intensifying the aroma. CONCLUSION The study corroborates that fermentation can detrimentally influence product stability while concurrently improving its flavor profile. By establishing a mix ratio of 10:1 for rice protein and CMC and forming a relatively stable system through electrostatic interaction at a pH of 5.4, a flavorful rice protein beverage can be derived post 3 h-fermentation process. These findings offer insights into the impact of varying fermentation durations on the stability and flavor of polysaccharide-based rice protein beverages. © 2023 Society of Chemical Industry.
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Foods
·
2021
·Vol. 10
·期 6
·1153
·
IF 4.35
Min Zhang,Tiantian Lai,Mengke Yao,Man Zhang,Zhennai Yang
There has been an increased application of exopolysaccharide (EPS)-producing lactic acid bacteria (LAB) in fermented dairy products, but interactions between EPS and casein (CAS), and bioactivities of their complex are poorly studied. In this study, EPS produced byLactobacillus plantarumYW11 (EPS-YW11) was studied for interactions with CAS in a simulated fermentation system acidified by D-(+)-gluconic acid δ-lactone. The results showed that there was interaction between EPS-YW11 and CAS when EPS (up to 1%,w/v) was added to the casein solution (3%,w/v) as observed with increased viscoelasticity, water holding capacity, ζ-potential and particle size of EPS-YW11/CAS complex compared with CAS alone. Microstructural analysis showed that a higher concentration of EPS facilitated more even distribution of CAS particles that were connected through the polysaccharide chains. Infrared spectroscopy further confirmed interactions between EPS and CAS by intermolecular hydrogen bonding, electrostatic and hydrophobic contacts. Further evaluation of the bioactivities of EPS-YW11/CAS complex revealed significantly increased antibiofilm, antioxidation, and bile acids binding capacity. The present study provides further understanding on the mechanism of interactions between EPS produced by LAB and CAS, which would benefit potential applications of EPS in fermented dairy products with enhanced functionality.Keywords:Lactobacillus plantarumYW11;exopolysaccharide;casein;interaction;bioactivities
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Journal of Functional Foods
·
2018
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IF 3.47
Cuicui Duan,Yujuan Zhao,Cheng Huang,Zijian Zhao,Lei Gao,Chunhua Niu,Chao Wang,Xiaoxiao Liu,Chuan Zhang,Shengyu Li
Acute liver failure (ALF) is a life-threatening clinical condition resulting from massive apoptosis of hepatocytes. This study aims to examine the protective effects of Lactobacillus plantarum C88 on LPS/D-GalN-induced ALF and elucidate its underlying molecular mechanisms in mice. The results showed that L. plantarum C88 pretreatment significantly reduced the levels of plasma ALT and AST in mice with LPS/D-GalN–induced liver injury. L. plantarum C88 pretreatment decreased the secretion of inflammatory cytokines. In addition, L. plantarum C88 remarkably increased the expression levels and nuclear translocations of Nrf2 mRNA in liver tissues, but inhibited NF-κB nuclear translocations and P65, P38 phosphorylation levels. Moreover, L. plantarum C88 enhanced the intestinal mucosal barrier by upregulating the expressions of tight junction proteins as well as HIF-1α. These results suggest that L. plantarum C88 protects against ALF associated with Nrf2 and the MAPK/NF-κB signaling pathways.
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Foods
·
2025
·Vol. 14
·期 15
·2729
·
IF 5.1
Youwei Yu,Tian Li,Shengwang Li,Silong Jia,Xinyu Yang,Yaxuan Cui,Hui Ma,Shuaishuai Yan,Shaoying Zhang
To improve the postharvest preservation of cherry tomatoes and combat pathogenic, both bacterial and fungal contamination (particularlyAlternaria alternata), a novel biodegradable coating was developed based on a water-in-water (W/W) Pickering emulsion system. The emulsion was stabilized byL. plantarum(Lactobacillus plantarum), with maltodextrin (MD) as the dispersed phase and hydroxypropyl methylcellulose (HPMC) as the continuous phase. Characterization of emulsions at varying concentrations revealed that the optimized W/W-PL^8 film exhibited superior stability, smooth morphology, and low water vapor permeability (WVP = 220.437 g/(m2·24 h)), making it a promising candidate for fruit and vegetable preservation. Furthermore, the coating demonstrated strong antioxidant activity, with scavenging rates of 58.99% (ABTS) and 94.23% (DPPH), along with potent antimicrobial effects, showing inhibition rates of 12.8% againstEscherichia coliand 23.7% againstStaphylococcus aureus. Applied to cherry tomatoes, the W/W-PL^8 coating significantly reduced respiration rates, minimized decay incidence, and maintained nutritional quality during storage. Remarkably, the coating successfully controlledAlternaria alternatacontamination, enhancing the storage duration of cherry tomatoes. These findings highlight the potential of W/W-PL^8 as an eco-friendly and functional packaging material for fresh produce preservation.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2020
·
IF 5.162
Bensheng Jiang,Linlin Tian,Xiaoli Huang,Zhengqi Liu,Kaiying Jia,Hua Wei,Xueying Tao
Two exopolysaccharides, NPS and APS, were isolated from L. plantarum WLPL09 and purified by ion-exchange chromatography. The structural analyses showed that molecular weight of NPS and APS were 72.60 kDa and 33.22 kDa, respectively. NPS was mainly composed of mannose and glucose, in molar ratio of 85.35:14.65, while APS was composed of mannose, glucose and galactose, in molar ratio of 89.69:8.65:1.66. In in vitro antitumor assays, APS displayed strong anti-proliferative effect against HepG2 hepatocellular carcinoma cells and HCT-8 colon adenocarcinoma cells in a dose-dependent manner. Morphological and flow cytometry analyses revealed that APS strongly induced apoptosis of HepG2 and HCT-8, especially for HCT-8. Furthermore, APS significantly up-regulated the mRNA level of apoptosis-related genes in cancer cells, and remarkably improved the activities of caspase-3, -8 and -9 in HepG2, caspase-3 and -8 in HCT-8. These results suggest APS might be explored as a potential, natural antitumor agent for functional food.
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LWT-FOOD SCIENCE AND TECHNOLOGY
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2025
·
IF 6.6
Wenjing Shi,Liu Yang,Chunbo Ge,Jiao Wu,Ziyue Chen,Shangying Xu,Shunshun Liu
Microorganisms in Chinese rice wine (CRW), a complex ecosystem, in which microbial interactions play a key role in flavor development. However, the correlation between core microbiota and volatile flavor substances and physicochemical indicators during the fermentation of CRW remains unclear. In this study, we investigated the dynamic changes in microbial communities, physicochemical indicators, and volatile flavor substances throughout the fermentation of CRW. A total of 31 volatile compounds were identified, among which 10—including 8 esters, 1 alcohol, and 1 aldehyde—were determined to be the main contributors to CRW flavor. Correlation analysis revealed significant associations among the microbial taxa, flavor compounds, and physicochemical indices. Saccharomyces , Lactobacillus , Rhizomucor , Saccharopolyspora , Lactococcus , Thermomyces , and Wickerhamomyces were identified as the core microbial genera involved in CRW fermentation. Moreover, Lactiplantibacillus plantarum 15 ( L. plantarum 15) was selected for inoculation experiments. Among different inoculation levels, 10 7 colony-forming units (CFU)/mL exhibited the most pronounced effect in enhancing CRW flavor. In particular, inoculation with 10 6 CFU/mL significantly improved both physicochemical indicators and volatile compound profiles compared to the sterile control, indicating optimal microbial activity at this concentration. These findings provide valuable insights into microbial contributions to flavor formation and offer guidance for optimizing the CRW fermentation through microbial modulation.
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Aging-US
·
2024
·
IF 3.9
Yaming Yang,Zheng Yan,Qi Xie,Yong Wang,Zhiying Liu,Min Lei
Background: The purpose of this study is to observe LP45 ( Lactobacillus plantarum 45) to investigate the mechanism by which LP45 attenuates oxidative stress-induced damage and regulates the osteoblast-osteoclast balance. Materials and Methods: The oxidative stress level and osteoblast- and osteoclast-related proteins were detected by immunofluorescence staining, Western blotting, ROS fluorescent probe and ELISA. Osteoblast cell proliferation capacity was determined by the CCK-8 assay. X-ray observation and HE staining were used to detect the effect of LP45 on osteoporosis. Results: The expression level of SHP2 and Src was significantly increased, and the expression levels of NOX4, P22, P47, IL-1β, NLRP3, IRF3, RANK, β-catenin and INF-β were inhibited in LP45 group and LPS + LP45 group as compared to those in LPS group. Compared with that in LPS group, the concentration of SOD was increased and the concentration of MDA was decreased in LPS + LP45 group. The protein expressions of OPG, RANKL, RUNX3, RANK and β-catenin in LP45 group and LPS + LP45 group increased. The protein expressions of NF-κB, CREB and AP-1 in LP45 group and LPS + LP45 group decreased significantly. The results were also confirmed by immunofluorescence staining and ROS fluorescent probe. X-ray observation and HE staining showed that LP45 could inhibit the progression of osteoporosis. Conclusion: LP45 can exert its antioxidant effect by inhibiting the production of oxidative stress to activate the SHP2 signaling pathway, thus promoting osteoblast differentiation and repressing osteoclast formation to maintain bone homeostasis and improve bone metabolism.
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Food Bioscience
·
2022
·
IF 5.318
Honghao Lu,Cuiji Huang,Kena Yu,Zhaoming Liu
To study the effects of mixed starter consisted of different fermentative type of lactic acid bacteria (LAB) on the fermentation of suansun , two lactic acid bacteria ( Leuconostoc citreum NM-12 and Lactobacillus plantarum L 01 ) isolated from Chinese traditional fermented vegetable were used in the preparation of suansun . The fermentation was carried out at ambient temperature (around 25 °C）for 96 h by inoculating different mixing ratios of LAB (inoculated fermentation) or using natural microbes (natural fermentation). The changes of pH, titratable acid (TA), microbe communities, free sugars, organic acids, nitrite and volatile compounds during fermentation were evaluated. Suansun treated with high Leuconostoc citreum ratio inoculation exhibited a quickly change in pH and TA, resulting from the rapid increase in the number of viable cells, at the early stage of fermentation and produced more mannitol (0.12–0.46 mg/mL) and acetic acid (0.93–3.56 mg/mL). However, Suansun treated with high Lactobacillus plantarum ratio inoculation had lower pH and higher TA at the later stage of fermentation and produced more lactic acid (5.32–7.68 mg/mL). No mannitol was detected in suansun when only Lactobacillus plantarum was inoculated in fermentation. No p-cresol was produced in the inoculated fermentation with mixed starter culture , in addition to the production of ethyl acetate and 2.3-butanedione, which had a positive effect on the flavor of suansun . In summary, this study demonstrated the application value of mixed starter consisted of different fermentative type of LAB. LAB types and mixing ratios greatly affected the types and concentration of metabolites in suansun fermentation.
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LWT-FOOD SCIENCE AND TECHNOLOGY
·
2021
·
IF 4.952
Yueyue Meng,Zhiqiang Liang,Ming Yi,Ying Tan,Zhentong Li,Peng Du,Aili Li,Chun Li,Libo Liu
The current study was conducted to investigate the effects of zinc enrichment on the characteristics, metabolites and antioxidant activity of L. plantarum DNZ-4. Electron microscopy analysis showed that the ultrastructure of the zinc-enriched strain changed greatly both for surface and inside as compared to the control strain. The zinc-enriched strain showed higher acid production ability resulting in lower pH value. Resistance assays demonstrated that the zinc-enriched strain has stronger tolerance ability to acid, bile salt and H 2 O 2 than that of the control strain. Metabolites analysis indicated that the various metabolites in the zinc-enriched strain were altered significantly as a result of amino acids, energy and fatty acid metabolism affected by zinc enrichment. Furthermore, the antioxidant properties of the zinc-enriched strain, including radical scavenging capacity and the antioxidative enzyme activity increased significantly. These results suggest that zinc addition had a positive effect on the physiologic function of L. plantarum DNZ-4.
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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2016
·
IF 2.857
Wei Li,Xiaogang Luo,Rong Song,Ya Zhu,Bin Li,Shilin Liu
Advances in probiotic markets are always restrained by a low viable loading capacity and poor viability. Herein, cellulose microgels (CMs) with high porosity of 95.83 ± 0.38%, prepared by the sol–gel transition method, turned out to be a hospitable host that accommodated a large number of viable Lactobacillus plantarum higher than 109 colony-forming units (cfu)/g. The unique porous structure fascinated probiotics to penetrate into the core of microgels. The conjugation with alginate helped for better acid resistance and bacterial survival of the probiotics. In comparison to Ca–alginate gels, core–shell gels showed sustainable release of L. plantarum cells without damage of viability, lasting for 360 min in simulated intestine fluid. The cellulose host helped to sustain the viable cell release for a longer duration and afford better shelter for L. plantarum cells as a result of the porous structure and rigid supporting property. The core–shell gels are promising for constructing targeted delivery vehicles of bioactive nutrients.
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