Frontiers in Nutrition
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2022
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IF 6.59
Ying Li,Junshan Gao,Liang Xue,Yanyan Shang,Weicheng Cai,Xinqiang Xie,Tong Jiang,Huizhen Chen,Jumei Zhang,Juan Wang,Moutong Chen,Yu Ding,Qingping Wu
Although noroviruses are the causative agents of most non-bacterial foodborne disease outbreaks, effective antivirals are currently unavailable. Certain probiotic strains have been reported as active antivirals for norovirus infections, but their mechanisms have not been fully elucidated. Herein, we examined the antiviral potential of 122 lactic acid bacteria isolates against murine norovirus (MNV), a human norovirus surrogate. A centenarian gut-derived strain, Limosilactobacillus fermentum PV22, exhibited the strongest MNV antagonism and reduced the viral titer by 2.23 ± 0.38 (log-value) in 5 min with stable activity at 25°C ( P < 0.01). Genome mining revealed that its antiviral activity can be attributed to the synthesis of γ-aminobutyric acid, and this finding was experimentally verified. Furthermore, we demonstrated the safety of the isolate and its high intestinal colonization ability. In conclusion, we discovered a centenarian gut-derived L. fermentum strain with strong anti-norovirus activity and identified its antiviral metabolite. Our results will offer new solutions for the prevention and treatment of food-related norovirus infections.
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INTERNATIONAL DAIRY JOURNAL
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2026
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IF 3.1
Yi-han Cai,Fang Huang,Si-ying Yan,Xiao-jin Lin,Shu-ling Huang,Shao-fu Feng,Jie-ying Chen,Yan-yan Huang,Xin-An Zeng,Xiang-ze Jia
MPNs with four polyphenols enhanced coating stability and polyphenol adhesion. • Coating traits linked to molecular size and hydroxyl group number. • Encapsulated L. fermentum CYH-108 improves yogurt fermentation and storage quality. • Microcapsules construct a more stable yogurt protein gel network. • Mechanism of microcapsules regulating probiotics and quality is partially clarified. Probiotic stabilization was achieved by microencapsulation using metal ion-coordinated self-assembly. Limosilactobacillus fermentum (LF) were encapsulated within metal-polyphenol networks (MPNs) constructed from tannic acid (TA), gallic acid (GA), epigallocatechin (EGC), epigallocatechin gallate (EGCG) and Fe 3+ . MPN deposition on bacteria was evidenced by adhesion rate, size, zeta potential, and TEM imaging. The encapsulation exhibited negligible cytotoxicity while imposing controlled suppression on their growth. In yogurt, the microcapsules mitigated the rate of pH reduction and enhanced bacterial survival during freeze-drying and storage. Yogurt supplemented with EGCG@L accumulated the highest concentrations of organic acids. Instrumental flavor analysis revealed an altered volatile profile in microcapsule-fortified yogurt. The MPN coating formed a crosslinked protective membrane. EGCG and TA showed superior coating stability and probiotic protection. This study demonstrates MPN application in functional probiotic yogurt, reveals the intrinsic stabilization mechanisms, and guides polyphenol selection for probiotic coating. Created with BioGDP.com . Download: Download high-res image (323KB) Download: Download full-size image
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Food Bioscience
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2023
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IF 5.2
Hai-Li Zhou,Fei Peng,Jia-Xin Lin,Li-Ping Hu,Mingyong Xie,Tao Xiong
Rosa roxburghii Tratt (RRT) has been widely studied in recent years due to its rich nutritional composition. In this study, the effects of fermentation by Limosilactobacillus fermentum NCU001464 ( Lm. fermentum NCU001464) on the physicochemical properties and biological activity of dried RRT fruit were investigated. The pH and monosaccharide content of RRT decreased after 48 h of fermentation, the total phenolic content (TPC) increased from 15.06 to 21.74 μmol GAE/L, the antioxidant capacity increased and xanthine oxidase (XO) inhibition increased from 25.89 to 36.67%. Moreover, the half-maximal inhibitory concentration (IC 50 ) for XO, of the fermented RRT phenol extract was lower than that of the unfermented phenol extract. Fluorescence spectroscopy confirmed the stronger, inhibitory, binding interactions between XO and fermented RRT. The main binding forces between fermented RRT phenol extract and XO appeared to be hydrogen bonds and van der Waals forces.
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INTERNATIONAL JOURNAL FOR VITAMIN AND NUTRITION RESEARCH
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2025
·Vol. 95
·期 2
·31275
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IF 2.5
Sisi Chen,Menglei Shi,Xiaolu Chen,Qingqing Le,Jianlin He
Background:Probiotics are increasingly recognized for promoting beneficial effects on intestinal health. However, most probiotic strains have been insufficiently researched, underscoring the need for further studies to fully understand their potential health benefits, especially in metabolic conditions. Therefore, this study aimed to explore the role and possible mechanism of Lactiplantibacillus plantarum YDJ-03 (YDJ-03) and Limosilactobacillus fermentum YDJ-6 (YDJ-6) in metabolic syndrome (MetS) and hyperuricemia.Methods:Twelve mice per group were fed a high-fat, high-fructose, high-cholesterol (HFFC) diet for 90 days. Mice in both the YDJ-03 and YDJ-6 groups were administered a dose of 1.2 × 109 colony-forming units (CFU) intragastrically per mouse for 28 days before being injected with hypoxanthine (400 mg/kg) to induce hyperuricemia. Blood lipids (triglycerides (TG), total cholesterol (TC), high-density lipoprotein cholesterol (HDL-C), and low-density lipoprotein cholesterol (LDL-C)), liver injury markers (aspartate aminotransferase (AST) and alanine aminotransferase (ALT)), oxidative stress indicators (malondialdehyde (MDA) and superoxide dismutase (SOD)), and renal injury markers (uric acid (UA) and creatinine (CREA)) levels were analyzed after the conclusion of the study.Results:In contrast to the model group, the YDJ-03 group exhibited a marked decrease in liver TGs (p = 0.033), MDA (p = 0.0041), serum UA (p = 0.0071) and CREA (p = 0.0072). The mRNA levels of renal toll-like receptor 2 (Tlr2) (p = 0.0018), tumor necrosis factor receptor-associated factor 6 (Traf6) (p = 0.0013), and nuclear factor kappa B subunit 1 (Nfkb1) (p = 0.032) were downregulated, accompanied by marked attenuation of inflammatory cell infiltration in renal tissues and alleviation of glomerular epithelial cell swelling. Furthermore, YDJ-6 treatment promoted significant downward adjustments in hepatic TG (p = 0.0055), serum TG (p = 0.0082), and LDL-C (p = 0.0233) levels. YDJ-6 treatment also decreased serum ALT (p = 0.0458) and AST (p = 0.029) concentrations, downregulated the gene expression levels of inflammation-related adhesion G protein-coupled receptor E1 (Adgre1) (p = 0.033) and prostaglandin-endoperoxide synthase 2 (Ptgs2) (p = 0.0077), and effectively ameliorated hepatocellular lipid deposition and ballooning degeneration with hepatocyte necrosis.Conclusions:YDJ-03 may exert nephroprotective effects by regulating the TLR2-mediated NF-κB pathway, and YDJ-6 can effectively reduce hepatic fat deposition and inflammation to alleviate liver injury.
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Probiotics and Antimicrobial Proteins
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2025
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IF 4.4
Huang Fang,Lu Yun-hui,Xiong Jie,Zeng Xin-an,Huang Yan-yan,Wang Lang-hong
The escalating global burden of hyperuricemia, driven by modern dietary patterns and sedentary lifestyles, has prompted urgent exploration of novel therapeutic strategies, with particular emphasis on developing targeted probiotic interventions as a potential alternative to conventional pharmacological approaches. This study successfully isolated Limosilactobacillus fermentum FOSU YHD19 from fermented foods, demonstrating remarkable in vitro uric acid reduction of 12.90% along with high-level degradation of nucleosides. A comprehensive safety evaluation confirmed the absence of harmful enzymatic activities (including nitroreductase, decarboxylase and tryptophanase), hemolytic properties, or antibiotic resistance. The strain exhibited strong stress tolerance, surviving in acidic conditions (pH 2.0), with exposure to gastric juice, and when in the presence of 0.1% bile salts. Additionally, YHD19 demonstrated potent antibacterial activity against multiple pathogenic strains, including E coli , S. aureus , L. monocytogenes , and S. enteritidis . Genomic analysis revealed three nucleoside hydrolases and six transporter systems that collectively facilitate the hypouricemic activity. By ruling out the presence of key uric acid-synthesizing enzymes (xanthine dehydrogenase/oxidase and guanine deaminase), we can attribute the hypouricemic effect primarily to a nucleoside-scavenging mechanism. In addition, the genome harbors 91 stress-responsive genes implicated in acid/base adaptation, thermal shock response, and oxidative defense mechanisms, underscoring the strain’s resilience under gastrointestinal stresses. These findings position YHD19 as a safe and effective probiotic candidate for functional foods aimed at managing hyperuricemia, supporting its safety profile for potential probiotic applications.
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Food Bioscience
·
2025
·
IF 5.9
Jie Luo,Zhuhui Tian,Wenying Yuan,Xiaopeng Peng,Hui Zhou,Qingwu Shen,Yang Luo,Yuxing Guo,Zihang Shi,Xiaoxiao Jiang,Bo Chen,Daodong Pan,Xiankang Fan
Aging and Se deficiency can lead to numerous health problems in the organism, so there is a need to develop new technologies for anti-aging and daily selenium supplementation. In this study, efficient selenium-enriched lactic acid bacteria were screened and selenium-enriched yogurt was developed, and its effect on D-galactose-induced senescence in mice was further investigated. The results showed that Limosilactobacillus fermentum CGMCC 17434 could be efficiently enriched in selenium, and its organic selenium conversion rate was 88.12 %. Secondly, the content of organic selenium and resveratrol in peanut germination was 3.48 ± 0.16 μg/g d.w. and 20.36 ± 0.78 μg/g d.w., respectively, under the Na 2 SeO 3 concentration of 12 mg/L, soaking time of 10 h, soaking temperature of 30 °C, and germination temperature of 28 °C. The selenium-enriched yogurt developed on this basis contained 172.10 ± 0.56 μg/L of organic selenium and delayed the aging of D-galactose-induced senescence model mice. This might be due to the selenium-enriched Limosilactobacillus fermentum CGMCC 17434 and organic selenium in yogurt increased glutathione levels and superoxide dismutase activity, and decreased malondialdehyde, protein carbonyls and reactive oxygen species levels, as well as decreasing the release of oxidative stress-generated inflammatory factors such as IL-1β, IL-6 and TNF-α.
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Journal of Future Foods
·
2025
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IF 7.2
Ziyan Hua,Xinzhu Gong,Kexin Chi,Yajian Su,Qianyan Tan,Rui Tang,Wenjun Zhang,Shu Liu,Yaowei Fang
Ellagic acid (EA), a polyphenol found in various fruits and nuts, is converted by the gut microbiota into urolithins, including Uro-A, known for its notable bioactivities. This study utilized fecal microbiota transplantation (FMT) to establish three distinct urolithin metabotypes (UMs) in pseudo-germ-free (PGF) mice, categorized as UM-A, UM-B, and UM-0 based on their metabolic outputs. Limosilactobacillus fermentum FUA033 was administered to the FMT UMs mice, resulting in a marked increase in Uro-A production across all metabotypes. In Group-0, Uro-A concentrations increased from undetectable levels to 15.97 ± 2.21 μM, while in Group-B, levels rose from 4.13 ± 2.49 μM to 19.56 ± 1.77 μM. Additionally, L. fermentum FUA033 significantly impacted gut microbiota diversity and composition, with a notable rise in Lachnospiraceae , a group crucial for Uro-A synthesis. These results underscore the potential of probiotics in modulating urolithin metabotypes and highlight an innovative strategy to improve gut health and metabolic functions using next-generation probiotics.
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FOOD RESEARCH INTERNATIONAL
·
2025
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IF 8
Bingxin Zhang,Yuxin Sun,Wenyu Han,Wenwen Ge,Zhenbo Xu,Shuo Wang,Zhenquan Yang,Lei Yuan
Probiotics are live microorganisms offering various health benefits to hosts, but exposure to adverse conditions can compromise their viability during gastrointestinal transit. Probiotics in the biofilm state have been proven as an alternative way to the probiotic survival challenge; however, knowledge of mixed-species biofilms by probiotics is limited. This study aimed to examine the ecological interactions between Lactiplantibacillus plantarum LP-52 and Limosilactobacillus fermentum LF-56 from a phenotypic and metabolomics perspective during their mixed-species biofilm development. In specific, we investigated how their interaction changes bacterial growth, biofilm-forming capacity, biofilm structure, biofilm metabolic activity, EPS production, and biofilm tolerance under gastrointestinal conditions. Moreover, a comprehensive metabolomics analysis was conducted to identify different metabolic profiles and elucidate the underlying mechanisms during the development of mixed-species biofilm. Results showed that their cooperative interaction significantly promoted the planktonic cell growth of L. fermentum LF-56 and L. plantarum LP-52 during their co-cultivation. The synergistic effect also markedly improved the biofilm formation, with increased cell counts in biofilms and higher metabolic activity when compared to each single-species biofilm. Confocal laser scanning microscopy imaging showed denser and more diverse structures of mixed-species biofilm with higher coverage and thickness. In addition, dual-species biofilms were best tolerated under simulated gastric and intestinal conditions. Untargeted metabolomics assay identified 852 differential metabolites, primarily associated with seven pathways: two pathways of nucleotide metabolism (purine metabolism, pyrimidine metabolism), two pathways of carbohydrate metabolism (TCA cycle, glycolysis), alanine, aspartate, and glutamate metabolism, riboflavin metabolism, and ABC transporters, which an enhanced energy metabolism, stress adaptation, and potential biofunctional benefits. With this respect, this investigation underscores the benefits of mixed probiotics biofilms and contributes to further application of probiotics in the food and biotechnology industry.
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MICROBIAL PATHOGENESIS
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2025
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IF 3.5
Xiaoxue Hou,Mengmeng Wang,Tongyuan Hu,Zhinan Wu,Hewei Liang,Yiyi Zhong,Zhihui Ma,Haifeng Zhang,Liang Xiao,Wenjin Zhang,Yuanqiang Zou
Some beneficial microorganisms in the intestine have the potential to degrade uric acid, offering a novel strategy for the prevention of hyperuricemia. In this study, the safety and probiotic potentials of Limosilactobacillus fermentum BGI-AF16 were evaluated by whole genome sequence analysis and in vitro experiments. Based on the gene analysis of antibiotic resistance and virulence factors, L. fermentum BGI-AF16 has been shown to be safe. We identified probiotic-related genes by genome annotation tools and conducted in vitro experiments to evaluate the ability of L. fermentum BGI-AF16 to inhibit pathogenic bacteria, tolerate a simulated gastrointestinal environment, and degrade uric acid. The results from in vitro experiments showed that L. fermentum BGI-AF16 had inhibitory effects on four clinically relevant pathogens and was highly tolerant to the gastrointestinal environment. In addition, L. fermentum BGI-AF16 was able to rapidly degrade uric acid within the first hour, and the strain could degrade 56.36 ± 2.32 % of uric acid by the third hour. The genome of the strain contains genes encoding flavin adenine dinucleotide (FAD)-dependent urate hydroxylase (EC.1.14.13.113), an enzyme that directly metabolizes uric acid. And the strain has a complete uric acid metabolic pathway. These results suggest that L . fermentum BGI-AF16 is a probiotic candidate with significant potential for reducing uric acid level.
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Foods
·
2025
·Vol. 14
·期 6
·1054
·
IF 5.1
Zihua Liang,Shiyun Chen,Xiangchen Zhang,Jiayi Li,Weiling Guo,Li Ni,Xucong Lv
As a probiotic strain isolated fromHongqurice wine (a traditional Chinese fermented food),Limosilactobacillus fermentumFZU501 (designated as Lf) demonstrates exceptional gastric acid and bile salt tolerance, showing potential application as a functional food. The aim of this study was to investigate the protective effect of dietary Lf intervention on alcohol-induced liver injury (ALI) in mice. The results demonstrated that oral administration of Lf effectively ameliorated alcohol-induced lipid metabolism disorders by reducing the serum levels of TC, TG and LDL-C and increasing the serum levels of HDL-C. In addition, oral administration of Lf effectively prevented alcohol-induced liver damage by increasing the hepatic activities of antioxidant enzymes (CAT, SOD, GSH-Px) and alcohol-metabolizing enzymes (ADH and ALDH). Interestingly, 16S amplicon sequencing showed that oral administration of Lf increased the number ofPrevotella,Lachnospiraceae_NK4A136_group andLactobacillus, but decreased the proportion ofFaecalibaculum,AdlercreutziaandAlistipesin the intestines of mice that consumed excessive alcohol, which was highly associated with improved liver function. As revealed by liver untargeted metabolomics studies, oral Lf clearly changed liver metabolic profiles, with the signature biomarkers mainly involving purine metabolism, taurine metabolism, tryptophan, alanine, aspartic acid and glutamate metabolism, etc. Additionally, Lf intervention regulated liver gene transcription in over-drinking mice for cholesterol metabolism, bile acid metabolism, fatty acid β-oxidation, alcohol metabolism and oxidative stress. Taken together, the above research results provide solid scientific support for the biological activity of Lf in ameliorating alcohol-induced liver metabolism disorder and intestinal microbiota imbalance.
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Food Chemistry-X
·
2026
·
IF 9.2
Yu-Tong Han,Yan-Shu Li,Sanabil Yaqoob,Aysha Imtiaz,Chunlai Zeng,Yong-Kun Ma,Feng-Jie Cui,Qing Shen
The growing consumer interest and expanding market for rice wine have intensified the focus on developing high-quality products with the enhanced health-promoting properties. In the present study, the organoleptic and functional properties of Polygonatum sibiricum –rice wine was enhanced by developing a novel fermentation strategy using pre-hydrolyzed P. sibiricum extract as substrate. Results showed that the sequential inoculation of S. cerevisiae followed by L. casei (S C) increased acidity, enhanced antioxidant capacity, promoted the release and transformation of phenolic acids and free amino acids, and improved the volatile aroma profile by increasing esters and acids (e.g., γ-nonalactone and ethyl lactate) with the reduced higher alcohol contents. Multivariate and sensory analyses confirmed that S C group was the optimal strategy since S. cerevisiae provided the alcoholic and ester precursors, while subsequent L. casei contributed to balance the acidity and liberate antioxidant phenolic compounds. The outputs of the present study demonstrated that sequential co-fermentation with S. cerevisiae and L. casei was a promising approach to developing a high-quality, functional P. sibiricum -rice wine with enhanced organoleptic and nutritional properties.
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Journal of Functional Foods
·
2026
·
IF 3.9
Jialing Yu,Jiayao Li,Zhufang Duan,Dandan Han,Yingrui Cao,Gang Wu,Xin Lü,Fang Xie,Guoqiang Qian,Yanglei Yi
Goji berries ( Lycium spp.) are valued for their health-promoting potential. However, their juices often exhibit excessive acidity and unbalanced flavor, particularly after fermentation, which limits consumer acceptance and product development. This study aimed to improve both sensory quality and functional properties of red and black goji berry juices through probiotic fermentation using a low-acid-producing strain. Four probiotic strains were screened for their fermentation performance in red and black goji berry juices. Among them, Limosilactobacillus fermentum WXZ2-1 exhibited the most balanced fermentation profile; its moderate acid accumulation effectively preserved the sugar-acid balance, leading to a 29.12% increase in overall sensory acceptability scores compared to the average of other strains. L. fermentum WXZ2-1 exhibited superior growth performance in black goji juice, reaching 1.2 × 10 8 CFU/mL at 18 h, and produced a significantly higher sugar-to-acid ratio than other strains (SAR 27.25 in red and 23.33 in black at 24 h). Moreover, fermentation with L. fermentum WXZ2-1 significantly increased the antioxidant activity (DPPH radical scavenging capacity) and total phenolic content by 16.16% and 56.01%, respectively; in red goji berry juice, and by 15.57% and 77.63%, respectively, in black goji berry juice. Metabolomic and volatile analyses revealed enhanced sugar metabolism, moderated acid formation, and enriched aromatic profiles, particularly in black goji juice. Overall, L. fermentum WXZ2-1 is a promising starter for producing fermented goji beverages with improved sensory quality and functional benefits.
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