Effects Of Lactic Acid Bacteria Research Articles

Antagonistic Effects of Lactic Acid Bacteria Isolated from Ethiopian Traditional Fermented Foods and Beverages Against Foodborne Pathogens.

Lactic acid bacteria (LAB) found in Ethiopian traditional fermented foods and beverages have potential antagonistic effects against foodborne pathogens due to their capacity to produce various antimicrobial metabolites. This study evaluated the antagonistic activity of LAB isolated from Ethiopian traditional fermented foods and beverages against foodborne pathogens and characterized their antimicrobial substances. A total of 180 traditional fermented foods and beverages were collected, and the antagonistic activities of LAB were evaluated against selected foodborne pathogens. The effects of pH, temperature, enzymes, and food additives on the antagonistic effects of cell-free supernatant produced by LAB were investigated. LAB identification and characterization were conducted using an integrated phenotypic approach and MALDI TOF MS spectrum analysis, and data were analyzed using one-way ANOVA and Tukey post hoc analysis. A total of 956 LAB were isolated, of which seventeen (17 LAB) isolates of Pediococcus pentosaceus (Pc. pentosaceus (n = 7)), Pediococcus acidilactici (Pc. acidilactici (n = 2)), Enterococcus faecium (Ec. faecium (n = 6)), and Lactococcus lactis (Lc. lactis (n = 2)) were screened for antagonistic activity based on their ability to produce bacteriocins, probiotic activity, and preservative potential. Pc. pentosaceus JULABB16, Pc. pentosaceus JULABB01, and Ec. faecium JULABBr39 showed strong antagonistic activity against all pathogens, with mean inhibition zone diameters ranging from 23.50 to 35.50mm. Lc. lactis, Pc. pentosaceus, Pc. acidilactici, and Ec. faecium produced bioactive metabolites that were sensitive to proteolytic enzymes and capable of withstanding high temperatures (80-100°C) and acid concentrations (pH 2-10). The CFS produced by Lc. lactis, Pc. pentosaceus, Pc. acidilactici, and Ec. faecium showed the most impending antagonistic activity against all pathogens. The bioactive substances produced by LAB isolates had promising effects against food spoilage and pathogenic bacteria, making them potential natural food preservatives.

Effects of lactic acid bacteria on protein metabolism of Sunit lamb

To investigate the effect of adding lactic acid bacteria (LAB) to Sunit lambs’ diet on their protein metabolism, 18 3-month-old Sunit sheep were randomly divided into two groups (Group C (non-feeding of LAB) and Group L (feeding of LAB)) for a 90 d feeding trial. After the animals were slaughtered, we measured several key factors, including basal indices, amino acid composition, protein metabolism enzyme activity, and protein metabolism-related gene expression. There were nine replications of each group. The data show that LAB had a significant effect on the intramuscular fat (IMF) content (P<0.001). The composition of amino acids in the serum and mutton was improved by the addition of LAB. The addition of LAB led to a significant increase in the expression of genes related to AKT serine/threonine kinase 1 (Akt1), mammalian target of rapamycin (mTOR), p70 ribosomal protein S6 kinase (p70S6K1), and eukaryotic initiation factor 4E (eIF4E) protein synthesis (P<0.05), while the expression of all genes related to protein catabolism was reduced. Thus, dietary LAB can increase IMF content, improve amino acid composition, regulate protein metabolism in lambs, and provide a new way and theoretical basis for dietary management to improve meat quality in housed sheep.

Effectiveness of LAB filtrate of shrimp pastes products on quality characteristics of fresh stingray (Dasyatis kuhlii)

Stingray (Dasyatis kuhlii) is a type of by-catch fish that is widely used as a product with economic value, but the handling on board is not paid attention to so that when it is landed the condition of the fish is not fresh. This study aims to determine the effect of lactic acid bacteria (LAB) of shrimp paste products in maintaining the quality characteristics of stingrays by chemical testing, namely pH and TVBN, and microbiological testing, namely TPC. This research was conducted from August to October 2022. In this study, BAL was used which was isolated from shrimp paste and stored for 7 days at a temperature of 25-27 °C and the observation time was on the 2nd, 4th, and 7th day. The results of the pH test showed varied results. 7.99 – 9.17. TVBN test results in 627.33 mgN/100 to 1052.16 mgN/100. The TPC value shows a result of 3.86 x 107 cfu/ml – 6.788 x 108 cfu/ml. The effect of LAB of shrimp paste products in maintaining the quality characteristics of stingrays is less effective at room temperature.

모싯잎 에탄올 추출물을 첨가한 산업용 배지에서 배양한 유산균 발효물의 항비만 효과

This study investigated the anti-obesity effects of lactic acid bacteria ferments cultured in industrial medium with ethanol extract of ramie leaf (Boehmeria nivea L.). On the 4th day of fermentation, the maximum live cell counts were 8.75-8.85 log CFU/mL, pH was 3.74-3.79, and total acidity was 2.07-2.19%. The fermentation of lactic acid bacteria on the fourth day resulted in the amount of lactic acid reaching 1,676.03-1,910.12 mg%. The lipase inhibitory activities of Lactiplantibacillus plantarum (L. plantarum) JBLAB0101 (FRLPLA) and Lactobacillus rhamnosus GG (LGG, (FRLLGG)) ferments were 30.10%, and 25.63%, respectively, at a concentration of 0.5 mg/mL. The lipid accumulation, leptin production, PPAR-γ and SREBP-1c mRNA levels were decreased to 37.54%, 54.64%, 24.18%, and 31.32%, respectively, at 200 μg/mL concentration of FRLPLA. These results suggest that anti-obesity effect could be increased by lactic acid bacteria in industrial medium with extract of ramie leaf.

Exploring Anti-Breast Cancer Effects of Live Pediococcus acidilactici and Its Cell-Free Supernatant Isolated from Human Breast Milk.

Current breast cancer treatment options are limited by drug resistance and adverse side effects, which calls for the need for alternatives or complementary remedies. Probiotic bacteria isolated from human breast milk have been shown to possess proapoptotic and anti-inflammatory properties against breast mastitis in breastfeeding mothers and are being studied as possible anticancer regimens. Thus, this study aimed at exploring the effect of lactic acid bacteria isolated from human breast milk on MDA-MB 231 breast cancer cells. A total of twenty-two bacteria were isolated from four human breast milk samples. The isolates were characterized and identified using biochemical tests and Sanger sequencing, respectively. For in vitro experiments, we used isolated P. acidilactici to treat MDA-MB-231 cells, and an MTT assay was used to detect proliferation. RT-qPCR and wound healing assays were performed to determine the effect of the isolated P. acidilactici on breast cancer cytokine expression and migration. Exposure of MDA-MB 231 breast cancer cells to live P. acidilactici and its cell-free supernatant (CFS) for 24 h resulted in a reduction in cancer cell viability. Also, the expression of the cytokines IL-6, IL-8, and IL-10 in the breast cancer cells increased following exposure to P. acidilactici and its CFS for 24 and 72 h. Additionally, the levels of the SLUG gene remained unchanged while the TWIST1 gene was upregulated following exposure of the cancer cells to bacteria, indicating that P. acidilactici may promote epithelial-mesenchymal transition in breast cancer. Finally, the CFS significantly inhibited cancer cell mobility. These findings serve as a foundation to further investigate the usefulness of P. acidilactici as a potential therapeutic agent in breast cancer therapy.

Effect of Lactic Acid Bacteria Fermentation on Plant-Based Products

Lactic acid bacteria effectively utilize the nutrients and active compounds in plant-based materials via their powerful metabolic pathways and enzyme systems, achieving a combination of nutrition, functionality, and deliciousness. Currently, the majority of review articles predominantly concentrate on summarizing the fermentation of fruits and vegetables by lactic acid bacteria, devoting comparatively less attention to researching other plant species varieties and plant-based by-products. Furthermore, the summary of the research on the active substances and functional properties lacks sufficient depth. This review provides a comprehensive overview of the status of and technological progress in lactic acid bacteria fermentation of various plant species and plant-based by-products, and the effects of lactic acid bacteria on the active substances and functional properties are emphasized. In addition, this review emphasizes that active substances give products more functionality. The aim of this review is to emphasize the significant contribution of lactic acid bacteria to the active substances and functional properties of plant-based products, which will assist researchers in better comprehending the application value of lactic acid bacteria in the plant-based domain and direct attention towards the interaction mechanisms between active substances and product functionality. Concurrently, this review provides a certain theoretical foundation and reference for the application of fermented functional products in promoting health and preventing diseases.

Effects of lactic acid bacteria on rearing water bacterial community in Eriocheir sinensis culture.

The Chinese mitten crab (CMC, Eriocheir sinensi) culture in ponds is a unique aquaculture system. Probiotics are commonly used in the maintenance of the health of pond-cultured CMCs. However, the effects of probiotics on the bacterial community of CMC-culturing water remain unclear. This study utilized 16S rRNA gene amplicon sequencing to assess changes in the bacterial community composition, diversity, assembly, and co-occurrence patterns in CMC-culturing water following probiotic application. The results indicate that the α-diversity of the bacterial community in CMC-culturing water varied with time following probiotic application. The addition of probiotics to the water resulted in an increase in the occurrence of new operational taxonomic units (OTUs). The bacterial community assembly in the CMC-culturing water was shaped by a balance between deterministic and stochastic processes, while commercial probiotics enhanced the proportion of heterogeneous selection. In addition, including OTU2953 (Burkholderiaceae) and OTU3005 (Lactobacillaceae), from the commercial probiotics served as keystone species in the bacterial network of CMC-culturing water. Overall, probiotic application had a significant impact on the bacterial ecology of CMC-culturing water.

Screening and Characterization of Immunobiotic Lactic Acid Bacteria with Porcine Immunoassay Systems.

Microorganisms with the ability to modulate the immune system (immunobiotics) have shown to interact with different pattern recognition receptors (PRRs) expressed in nonimmune and immune cells and exert beneficial effects on host's health maintenance and promotion. Suitable assay systems are necessary for an efficient and rapid screening of potential immunobiotic strains. More than a decade of research has allowed us to develop efficient in vitro models based on porcine receptors and cells (porcine immunoassay systems) to study the immunomodulatory effects of lactic acid bacteria (LAB). In addition, detailed studies of model immunobiotic LAB strains with proved abilities to improve immune health in humans (Lactobacillus rhamnosus CRL1505) or pigs (Lactobacillus jensenii TL2937) allowed us to select the most suitable biomarkers that have to be evaluated in those porcine immunoassay systems. Our in vitro models, utilizing transfectant cells expressing PRRs along with an established porcine intestinal epitheliocyte (PIE) cell line, have proven to be valuable tools for immunobiotic selection and for gaining insights into the molecular mechanisms responsible for their beneficial effects.

Screening of oxalate-degrading probiotics and preventive effect of Lactiplantibacillus plantarum AR1089 on kidney stones.

Calcium oxalate stone is the main type of kidney stone, so far there is no specific drug treatment. Here, we screened for oxalate-degrading probiotics and evaluated the potential preventive effect of lactic acid bacteria in rats with hyperoxaluria-induced kidney stones. The oxalate degradation efficiencies of the probiotics were determined to be 5-20% by in vitro experiments, of which the degradation efficiencies of Lactiplantibacillus plantarum AR342 and L. plantarum AR1089 were 17.32% and 14.15%, respectively. Through animal experiments, we found that L. plantarum AR1089 significantly attenuated kidney injury, as demonstrated by improving renal dysfunction and renal fibrosis, lowering creatinine and urea nitrogen levels. L. plantarum AR1089 was also effective in decreasing the number of calcium oxalate crystals in the urine and kidneys as well as ameliorating oxidative stress as evidenced by lowering the level of MDA and decreasing the level of SOD and CAT. Moreover, supplementation of L. plantarum AR1089 inhibited renal crystalline deposition by down-regulating the expression of KIM-1, OPN and MCP-1, and prevented hyperoxaluria-induced kidney stones by regulating the gut microbiota. Taken together, the present study shows that oral administration of L. plantarum AR1089, by attenuating kidney injury and regulating gut microbiota, is a potential therapy to reduce calcium oxalate crystals and prevent the progression of kidney stones.

Cholesterol lowering in diet-induced hypercholesterolemic mice using Lactobacillus bile salt hydrolases with different substrate specificities.

The cholesterol-lowering effect of lactic acid bacteria with high activity of bile salt hydrolase (BSH) is unclear. We believe that distinguishing BSH substrate specificity is necessary to study the effect of various BSH enzymes. We engineered a BSH mutant enzyme recombinant strain named F67A, which exclusively hydrolyzes taurocholic acid (TCA) using site-directed mutagenesis, and a previously lab-constructed BSH recombinant strain, YB81 that exclusively hydrolyzes glycocholic acid (GCA). We also constructed the recombinant strain named NB5462, which carries the empty pSIP411 plasmid and was used as a blank control strain. The intestinal flora in pseudo-germ-free (PGF) mice in which intestinal flora were eliminated via antibiotics, and F67A successfully reduced serum cholesterol levels in high-cholesterol diet-fed mice, whereas YB81 did not yield the same results. However, YB81 regained its cholesterol-lowering capacity in specific pathogen-free (SPF) mice with intact intestinal flora. The cholesterol-lowering mechanism of F67A involved modifying the bile acid pool through BSH enzyme activity. This adjustment regulated the expression of intestinal farnesoid X receptor and subsequently elevated hepatic cholesterol 7α-hydroxylase (CYP7A1), effectively reducing cholesterol levels. Conversely, GCA, the substrate of YB81, was found in minimal quantities in mice, preventing it from inducing changes in bile acid pools. In the presence of intestinal flora, the YB81 BSH enzyme induced notable alterations in bile acids by regulating changes in the intestinal flora and BSH within the flora, ultimately resulting in cholesterol reduction. This is the first study investigating the substrate specificity of BSH, demonstrating that different substrate-specific BSH enzymes exhibit cholesterol-lowering properties. Additionally, we elaborate on the mechanism of BSH-mediated enterohepatic axis regulation.

Efficacy of Lactic Acid Bacteria Probiotics on Feed Efficiency and Carcass Weight in Kampung Unggul Balitbangtan (KUB) Chicken

This study aimed to determine the effect of lactic acid bacteria probiotics on the performance of Kampung Unggul Balitbangtan (KUB) chicken. A total of 48 KUB chickens aged 2 weeks were randomized into 4 treatments and each treatment consisted of 12 chickens. This study was conducted for 8 weeks. This study used 4 different treatments including (P0) not using probiotics, (P1) using probiotics of 1 mL/L drinking water, (P2) using probiotics of 2 mL/L drinking water, and (P3) using probiotics of 3 mL/L drinking water. The data were analyzed using ANOVA continued with Duncan’s Multiple distance test. As a result, reported that the data had a significant difference in the increase in feed efficiency and carcass weight. In conclusion, the administration of probiotics of 3 mL/L of drinking water can increase feed efficiency and carcass weight in KUB chickens.

MICROBIOLOGICAL PROCESSES IN THE LUCERNE HAYLAGE UNDER INOCULATION WITH LACTIC ACID BACTERIA

Objective. To characterize the effect of lactic acid bacteria (LAB) on the quantitative and qualitative composition of the groups of microorganisms in the lucerne haylage after their introduction. Methods. Microbiological (cultivation of microorganisms on various media, determination of their viability, measurement of osmotolerance, determination of the amount of lactic acid during cultivation on skimmed sterile milk), microscopic, laboratory experiments on the lucerne haying with a dry matter (DM) content of 46 % and 37 % with and without inoculation with LAB strains, statistical. Results. Lucerne was inoculated with monocultures of Lactobacillus sp. LH42, Lactobacillus sp. LH43, Lactobacillus sp. LH47, L. plantarum КТ-L18/1 osmotolerant strains, which showed tolerance to 2 %, 4 %, 6.5 % sodium chloride in 100 % of cases. The best indicators in terms of active and titrated acidity were found in cultures of Lactobacillus sp. LН47, L. plantarum КТ-L18/1. The inoculation of LAB into the haylage ecosystem at Day 15 of fermentation resulted in an increase in the number of LAB compared to the untreated control. At Day 45 of lucerne haying, the number of LAB decreased and was registered at the level from 1 to 100 billion CFU/g at a 46 % DM content and at the level from 0.01 to 10 billion CFU/g at a 37 % DM content. The greatest development of clostridia in the lucerne haylage in experiments was reported at Day 3 with a sharp decrease in their number at Day 45. The influence of Lactobacillus sp. LH 43, Lactobacillus sp. LH 47, L. plantarum KT-L18/1 on the reduction of the growth of the number of clostridia both at a 46 % and 37 % DM content at the end of the fermentation period was shown. A higher number of yeasts was established at a lower (37 %) content of DM in the haylage. A fungistatic effect was established in variants with LAB inoculation versus the control variant. The relationship between the dynamics of decreasing active acidity (pH) and the dynamics of microbiota development has been shown. Conclusion. Inoculation of the studied strains of lactic acid bacteria into high-protein lucerne haylage mass contributed to an order of magnitude increase in the number of LAB versus the control variant, suppression of the development of clostridia, yeasts and a rapid decrease in active acidity, which confirms data about the effect of LAB-based inoculants on the fermentation of plant raw materials by adjusting the composition of groups of microorganisms

Implications and Mechanisms of Antiviral Effects of Lactic Acid Bacteria: A Systematic Review.

Lactic acid bacteria (LAB) are among the most important strains of probiotics. Some are normal flora of human mucous membranes in the gastrointestinal system, skin, urinary tract, and genitalia. There is evidence suggesting that LAB has an antiviral effect on viral infections. However, these studies are still controversial; a systematic review was conducted to evaluate the antiviral effects of LAB on viral infections. The systematic search was conducted until the end of December 17, 2022, using international databases such as Scopus, Web of Science, and Medline (via PubMed). The keywords of our search were lactic acid bacteria, Lactobacillales, Lactobacillus (as well as its species), probiotics, antiviral, inhibitory effect, and virus. Of 15.408 potentially relevant articles obtained, 45 eligible in-vivo human studies were selected for inclusion in the study from databases, registers, and citation searching. We conducted a systematic review of the antiviral effects of the LAB based on the included articles. The most commonly investigated lactobacillus specie were Lactobacillus rhamnosus GG and Lactobacillus casei. Our study indicates that 40 of the selected 45 of the included articles support the positive effect of LAB on viral infections, although some studies showed no significant positive effect of LABs on some viral infections.

Effects of lactic acid bacteria on antioxidant activity in vitro and aroma component of Eucommia ulmoides tea.

Eucommia ulmoides tea is a popular functional health drink in Asian countries, but its unique herbal aroma is difficult for consumers to accept. The effects of four lactic acid bacteria strains (Lactobacillus plantarium, Lactobacillus bulgaricus, Lactobacillus acidophilus and Streptococcus thermophilus) fermentation on the physicochemical property, antioxidant activity in vitro and aroma component of E. ulmoides leaves were studied. Within the four strains, the sample by L. bulgaricus fermentation showed the higher concentrations of chlorogenic acid, geniposidic acid and stronger antioxidant activity in vitro. Moreover, the sample by L. bulgaricus fermentation produced a stronger fruity and floral flavor. These results suggested that L. bulgaricus was the best strain for fermentation E. ulmoides tea. The differences between different strains should be considered when selecting lactic acid bacteria for raw material fermentation of fruits and vegetables.

Effect of lactic acid bacteria and Bacillus on anthracnose disease in postharvest papaya fruit

Abstract. Thi QVC, Dung TQ, Huynh NTN, Truc NT, Thuy NP. 2023. Effect of lactic acid bacteria and Bacillus on anthracnose disease in postharvest papaya fruit. Biodiversitas 24: 5883-5894. Anthracnose disease of papaya fruit caused by Colletotrichum (isolate TD1), identified by 5.8S rRNA sequence homology, is a main obstacle in papaya fruit, influencing fruit quality and minimizing shelf life. Therefore, to diminish the disease and sustain the fruit quality, the impact of Lactic Acid Bacteria (LAB) and Bacillus on the growth of anthracnose disease and fruit quality was investigated in vitro and in vivo. Furthermore, 13 LAB and 12 Bacillus isolates were collected from traditional fermented vegetables and papaya rhizospheric soils. The results showed that 13 LAB isolates and 6 isolates of Bacillus were inhibitory against Colletotrichum in an in vitro test. Two isolates of LDC11 and BHL21 with the highest antifungal activity were selected to evaluate their effect on Colletotrichum growth and papaya fruit quality under in vivo conditions. These findings indicated that the isolates LDC11 and BHL21 at a density of 106 CFU/mL reduced the disease incidence and severity. The LAB and Bacillus treated papaya fruit increased a number of parameters, such as weight loss, TSS, and L*, a*, and b* values. However, vitamin C content, TA, and fruit firmness were reduced compared to the control. The research shows a potential applications of LAB and Bacillus in the postharvest preservation of papaya fruit. To our knowledge, this is the first study to apply Bacillus and LAB bacteria to control diseases in postharvest papaya in Vietnam.

Effect of lactic acid bacteria and wheat bran on the fermentation quality and bacterial community of Broussonetia papyrifera silage

BackgroundPaper mulberry has been considered as a high-quality protein feedstuff to cope with the shortage of feed and the development of livestock. In addition, the features of high moisture and low water-soluble carbohydrate concentration in fresh paper mulberry make it difficult to ensile. Therefore, it is important to find an optimal way to improve the paper mulberry silage quality. In this study, we aimed to investigate the application of Lactobacillus plantarum (LP) and wheat bran (WB) on the fermentation characteristics, chemical composition and microbial community of paper mulberry silage.ResultsThe objective of this study was to evaluate the effects of Lactobacillus plantarum and wheat bran alone or combination (LP + WB) addition on the fermentation quality and bacterial community of paper mulberry silage. After 60 days of ensiling, the employed three treatments had higher crude protein contents compared with control (P < 0.05). More importantly, WB and LP + WB treatments significantly reduced the pH value and NH3-N concentration, and increased lactic acid content (P < 0.05). Microbial analysis indicated that the bacterial community in WB and LP + WB treatments showed distinct difference with LP and control. Lactobacillus was the dominant genera in all treatments. However, at the species level, Lactobacillus farciminis became the most dominant bacteria in control and LP treatments while the dominant bacteria in WB and LP + WB were Lactobacillus brevis and Lactobacillus farciminis. In addition, Lactobacillus brevis was positively correlated to crude protein and lactic acid and negatively correlated to pH and NH3-N. Overall, this study revealed that ensiling paper mulberry with WB or combination LP could improve silage quality through altering microbial community, which provided a practical approach for enhancing paper mulberry silage quality.ConclusionWheat bran and combinations of Lactobacillus plantarum and wheat bran additions could reduce pH, NH3-N and increase LA content. The application of WB and LP + WB shifted the dominant bacteria species to Lactobacillus brevis. In summary, the addition of wheat bran and combinations of lactic acid bacteria and wheat bran were effective ways to enhance paper mulberry silage fermentation.Graphical

Antioxidant effect of lactic acid bacteria in human bronchial epithelial cells exposed to cigarette smoke.

Chronic lung diseases are a major and increasing global health problem, commonly caused by cigarette smoke. We aimed to explore the antioxidant effects of lactic acid bacteria (LAB) against cigarette smoke in bronchial epithelial cells. The antioxidant effects of 21 heat-killed (HK) LAB strains were tested in cigarette smoke stimulated BEAS-2B cells and 3-D bronchospheres organoids. We showed that HK Lactiplantibacillus plantarum BGPKM22 possesses antioxidant activity against cigarette smoke, resistance to hydrogen peroxide, and free radical neutralizing activity. We demonstrated that HK BGPKM22 inhibited cigarette smoke induced expression of the Aryl hydrocarbon receptor (AhR) and Nuclear factor erythroid 2 related factor 2 (Nrf2) genes. The cell-free supernatant (SN) of BGPKM22 fully confirmed the effects of HK BGPKM22. For the first time, we revealed that HK and SN of L. plantarum BGPKM22 possess antioxidant activity and modulate AhR and Nrf2 gene expression in bronchial epithelial cells exposed to cigarette smoke.

Lactiplantibacillus plantarum strains with proteolytic abilities showed diverse effects on casein gel formation during fermentation

Proteolysis is often used to improve gel-forming properties of protein, however, the proteolytic effect of lactic acid bacteria on protein gel properties has been rarely reported. The purpose of this study is to investigate the potential role of proteolysis by Lactiplantibacillus plantarum in casein gel formation during fermentation. A total of fifty-four L. plantarum strains were subjected to a screening of proteolytic ability and twenty-one strains were found possessing extracellular protease-producing abilities. The top nine strains with varying proteolytic abilities were investigated for their impacts on casein gel formation. Interestingly, the casein gels fermented by the strains with the highest and lowest proteolytic abilities both showed relatively low hardness and lower storage modulus (G′) and loss modulus (G″) in rheological analyses. However, two strains, namely L. Plantarum YM13-8.1 and L. Plantarum YN22-3.1, which possess a relatively moderate level of proteolytic ability among the nine strains, significantly improved the hardness and water-holding capacity of casein gels and presented a more dense and uniform gel structure, which was accompanied by an increased hydrophobicity and disulfide bond content. The results indicate that the strains YM13-8.1 and YN22-3.1 can facilitate the formation of casein gel by improving the aggregation of protein molecules in fermentation. Concludingly, we propose that the proteolysis by L. plantarum proteinases dramatically influences the casein gel properties, and the effects, to a certain degree, are strain-specific.

Effect of Lactic Acid Bacteria on the Level of Antinutrients in Pulses: A Case Study of a Fermented Faba Bean-Oat Product.

The importance of cereals and pulses in the diet is widely recognized, and consumers are seeking for ways to balance their diet with plant-based options. However, the presence of antinutritional factors reduces their nutritional value by decreasing the bioavailability of proteins and minerals. This study's aim was to select microbes and fermentation conditions to affect the nutritional value, taste, and safety of products. Single lactic acid bacteria (LAB) strains that reduce the levels of antinutrients in faba bean and pea were utilized in the selection of microbes for two starter mixtures. They were studied in fermentations of a faba bean-oat mixture at two temperatures for 24, 48, and 72 h. The levels of antinutrients, including galacto-oligosaccharides and pyrimidine glycosides (vicine and convicine), were determined. Furthermore, a sensory evaluation of the fermented product was conducted. Fermentations with selected single strains and microbial mixtures showed a significant reduction in the content of antinutrients, and vicine and convicine decreased by up to 99.7% and 96.1%, respectively. Similarly, the oligosaccharides were almost completely degraded. Selected LAB mixtures were also shown to affect the product's sensory characteristics. Microbial consortia were shown to perform effectively in the fermentation of protein-rich materials, resulting in products with improved nutritional value and organoleptic properties.

Probiotic bacteria alleviate chlorpyrifos-induced rat testicular and renal toxicity: A possible mechanism based on antioxidant and anti-inflammatory activity.

Chlorpyrifos (CPF) has caused many potential toxicities in nontarget organisms. Fewer studies have been conducted on the effects of lactic acid bacteria (LAB) in mitigating tissue damage induced by CPF in vivo. Therefore, we investigated CPF renal and testicular toxicity and the alleviating effect of probiotic lactobacilli, based on antioxidant and anti-inflammatory activity, on induced toxicity in an animal model. Biochemical assays showed that CPF induced oxidative stress along with a change in superoxide dismutase (SOD) and catalase (CAT) activity in a tissue-dependent manner. After treatment with CPF, testicular and renal levels of TNF-α were significantly reduced and enhanced, respectively, compared to the control group. The probiotic treatment restored renal and testicular TNF-α levels and modulated and blocked the increasing effect of CPF on renal IL-1β levels. Testicular IL-1β levels in the probiotic-treated and CPF groups demonstrated similar values. Exposure to CPF significantly induced renal histopathological damage that, of course, was completely inhibited by treatment with Lactobacillus casei and the LAB mixture. In summary, CPF showed significant toxicological effects on oxidative stress and the inflammation rate in CPF-exposed rats. Therefore, supplementation with probiotic bacteria may alleviate CPF renal toxicity and mitigate its oxidative stress and inflammation effects.