Lactobacillus Plantarum Research Articles

Sequential fermentation of Ginkgo biloba seeds by Bacillus subtilis natto and Lactobacillus plantarum enhanced nutrition, flavor and lipid-lowering activity.

Ginkgo biloba seeds (GBS) are rich in flavonoids, proteins and reducing sugar, and have been consumed as food and medicinal nuts for thousands of years. However, the presence of ginkgotoxins and their poor palatability limit people's consumption of them. This study used solid-state fermentation with Bacillus subtilis natto and Lactobacillus plantarum to enhance the safety and benefits of GBS. Optimized fermentation conditions increased the content of beneficial components like total flavonoids, soluble protein and reducing sugar while eliminating unpleasant odors (isoamyl aldehyde and hexanal) and reducing the toxin 4'-O-methylpyridoxine by 91.17%. Fermentation of GBS powder can significantly enhance its anti-inflammatory and antioxidant activities in vitro (P < 0.001). Furthermore, it exhibits a dose-dependent effect within a certain concentration range. Mixed fermentation (FBnLp) was evaluated for its effects on obesity and metabolic syndrome in mice fed a high-fat diet. FBnLp significantly reduced body and liver weight gain, prevented dyslipidemia and decreased inflammatory and oxidative stress compared to unfermented GBS. Histological analysis showed that FBnLp improved liver health by reducing fat accumulation and preventing non-alcoholic fatty liver disease. Meanwhile, it was found that feeding FBnLp increased the expression of CPT-1α, which regulates energy expenditure and fat breakdown, and downregulated the expression of SREBP-1c, FAS and ACC, which regulate fat synthesis. This research provides new insights and technological support for the application and development of FBnLp as a functional product, addressing key issues in its use and industry growth. © 2024 Society of Chemical Industry.

Lactobacillus plantarum KAD protects against high-fat diet-induced hepatic complications in Swiss albino mice: Role of inflammation and gut integrity.

Hepatic complications are the major health issues associated with dietary intake of calorie saturated food e.g. high-fat diet (HFD). Recent studies have revealed the beneficial effects of probiotics in HFD fed mice with hepatic complications. Some probiotic Lactic acid bacteria (LAB) e.g. Lactobacillus plantarum have drawn our attention in managing hepatic complications. Here, we aim to elucidate the protective effects of L. plantarum KAD strain, isolated from ethnic fermented food 'Kinema' in HFD-fed mice as, a preventive approach. Eighteen Swiss albino mice were equally divided into 3 groups: Normal Diet (ND), negative control (HFD), and HFD-fed with oral L. plantarum KAD supplementation (LP). All the experimental groups were subjected to specific diet according to grouping for eight weeks. After completion of the regime, subjects were anesthetized and sacrificed. Organs, blood, and fecal samples were collected and stored appropriately. Physical indices, including body weight gain, organ co-efficients were calculated along with assessment of glycemic, lipidomic, hepatic, oxidative stress, inflammatory, and histological parameters. Gut microbiota analysis was performed using 16s V3-V4 fecal metagenomic profiling, and sequencing were done using Illumina Miseq system. Oral administration of L. plantarum KAD is found to significantly (p<0.05) restore metabolic health by normalizing glycemic, lipidomic, hepatic parameters, oxidative stress and inflammatory parameters. Moreover, LP group (7.08±0.52 mg/g) showed significantly (p<0.001) decreased hepatic triglyceride level compared to HFD group (20.07±1.32 mg/g). L. plantarum KAD improved the adipocytic, and colonic histomorphology with significantly better scoring pattern. LP group (1.83±0.41) showed a significantly (p<0.001) reduced hepatic score compared to negative control group (5.00±0.63), showing reduced hepatosteatosis, and immune infiltration. The strain modulated gut health by altering its microbial composition positively towards normalization. In conclusion, the results of the experiment suggest that prophylactic L. plantarum KAD administration has beneficial effects on the onset of HFD induced hepatic complications in mice. Further studies are needed, on this strain for its clinical use as dietary supplement.

Regulating uric acid.

Certain strains of a bacterium found in the gut of some animals, Lactobacillus plantarum, are able to counter hyperuricemia, a condition caused by high levels of uric acid in the blood.

Recent Advancements in Harnessing Lactic Acid Bacterial Metabolites for Fruits and Vegetables Preservation.

Postharvest losses in fruits and vegetables exert substantial economic and environmental repercussions. Chemical interventions are being widely utilized for the past six decades which may lead to significant health complications. Bioprotection of fruits and vegetables is the need of the hour in which use of lactic acid bacteria (LAB) with GRAS status predominantly stands out. Incorporation of LAB in postharvest fruits and vegetables suppresses the growth of spoilage organisms by synthesizing various antimicrobial compounds such as bacteriocins, organic acids, hydrogen peroxide (H2O2), exopolysaccharides (EPS), and BLIS. For example, Pediococcus acidilactici, Lactobacillus plantarum, and Limosilactobacillus fermentum convert natural sugars in fruits and vegetables to lactic acid and create an acidic environment that do not favour spoilage organisms. LAB can improve the bioavailability of vitamins and minerals and enrich the phenolic profile and bioactivity components. LAB has remarkable physiological characteristics like resistance towards bacteriophage, proteolytic activity, and polysaccharide production which adds to the safety of foods. They modify the sensory properties and preserve the nutritional quality of fruits and vegetables. They can also perform therapeutic role in the intestinal tract as they tolerate low pH, high salt concentration. Thus application of LAB, whether independently or in conjunction with stabilizing agents as edible coatings, is regarded as an exceptionally promising methodology for ensuring safer consumption of fruits and vegetables. This review addresses the most recent research findings that harness the antagonistic property of lactic acid bacterial metabolites, formulations and coatings containing their bioactive compounds for extended shelf life of fruits and vegetables.

Protective effects of a lactobacilli mixture against Alzheimer’s disease-like pathology triggered by Porphyromonas gingivalis

Porphyromonas gingivalis (P. gingivalis) is one of the pathogens involved in gingival inflammation, which may trigger neuroinflammatory diseases such as Alzheimer’s disease (AD). This study aimed to investigate the protective (preventive and treatment) effects of a lactobacilli mixture combining Lactobacillus reuteri PTCC1655, Lactobacillus brevis CD0817, Lacticaseibacillus rhamnosus PTCC1637, and Lactobacillus plantarum PTCC1058 against P. gingivalis-induced gingival inflammation and AD-like pathology in rats. These probiotic strains exhibited cognitive enhancement effects, but this study proposed to assess their activity in a mixture. To propose a probable mechanism for P. gingivalis cognitive impairments, the TEs balance were analyzed in hippocampus and cortex tissues. Animals were divided into five groups: the control, lactobacilli, P. gingivalis, lactobacilli + P. gingivalis (prevention), and P. gingivalis + lactobacilli group (treatment) groups. The behavioral and histopathological changes were compared among them. Finally, The Trace elements (TEs) levels in the hippocampus and cortex tissues were analyzed. The palatal tissue sections of the P. gingivalis infected rats showed moderate inflammation with dense infiltration of inflammatory cells, a limited area of tissue edema, and vascular congestion. Additionally, passive avoidance learning and spatial memory were impaired. Histopathological tests revealed the presence of Aβ-positive cells in the P. gingivalis group. While the Aβ-positive cells decreased in the treatment group, their formation was inhibited in the preventive group. Administration of a mixture of lactobacilli (orally) effectively mitigated the gingival inflammation, Aβ production, and improved learning and memory functions. Moreover, Zn, Cu, and Mn levels in the hippocampus were dramatically elevated by P. gingivalis infection, whereas lactobacilli mixture mitigated these disruptive effects. The lactobacilli mixture significantly prevented the disruptive effects of P. gingivalis on gingival and brain tissues in rats. Therefore, new formulated combination of lactobacilli may be a good candidate for inhibiting the P. gingivalis infection and its subsequent cognitive effects. The current study aimed to evaluate the effects of a lactobacilli mixture to manage the disruptive effects of P. gingivalis infection on memory.

Lactobacillus plantarum and Bifidobacterium longum Alleviate High-Fat Diet-Induced Obesity and Depression/Cognitive Impairment-like Behavior in Mice by Upregulating AMPK Activation and Downregulating Adipogenesis and Gut Dysbiosis

Lactobacillus plantarum and Bifidobacterium longum Alleviate High-Fat Diet-Induced Obesity and Depression/Cognitive Impairment-like Behavior in Mice by Upregulating AMPK Activation and Downregulating Adipogenesis and Gut Dysbiosis

Host-derived Lactobacillus plantarum alleviates hyperuricemia by improving gut microbial community and hydrolase-mediated degradation of purine nucleosides.

The gut microbiota is implicated in the pathogenesis of hyperuricemia (HUA) and gout. However, it remains unclear whether probiotics residing in the host gut, such as Lactobacillus, can prevent HUA development. Herein, we isolated Lactobacillus plantarum SQ001 from the cecum of HUA geese and conducted in vitro assays on uric acid (UA) and nucleoside co-culture. Metabolomics and genome-wide analyses, revealed that this strain may promote nucleoside uptake and hydrolysis through its nucleoside hydrolase gene. The functional role of iunH gene was confirmed via heterologous expression and gene knockout studies. Oral administration of L. plantarum SQ001 resulted in increased abundance of Lactobacillus species and reduced serum UA levels. Furthermore, it downregulated hepatic xanthine oxidase, a key enzyme involved in UA synthesis, as well as renal reabsorption protein GLUT9, while enhancing the expression of renal excretion protein ABCG2. Our findings suggest that L. plantarum has potential to ameliorate gut microbial dysbiosis with HUA, thereby offering insights into its potential application as a probiotic therapy for individuals with HUA or gout.

Microbial Succession and Effect of Fermentation on the Proximate Composition of Sweet Potato Tubers, Leaves and Vines

This study was aimed at determining the effect of fermentation on the proximate composition of sweet potato tubers, leaves and vines. The study involved the spontaneous fermentation of the substrates for five days (120h). Physico-chemical properties and microbial counts were determined during the fermentation period. Lactic acid bacteria and yeasts were isolated and characterized. Proximate composition of the substrates were determined at the end of the fermentation period. The results obtained show that the aerobic plate counts range from 6.80x105±1.00x105- 8.40x106±1.00x105CFU/g, lactic acid bacteria count range from 1.70x105±1.30x105- 1.60x107±6.00x106 CFU/g and fungal count range from 2.50x105±8.00x104- 7.75x106±5.50x105 CFU/g. The counts were significantly different in most cases (p≤0.05). The lactic acid bacteria and yeast isolated and identified from the study include Lactobacillus plantarum, L. buchneri, L. delbrueckii, L. brevis, L. lactis, L. fructovorans, L. colloides, L. pentosus, Leuconostoc mesenteroides, Weisella confusa, Candida krusei, C. utilis, C. ciferii, C. spherical, C. rugosa, C. zeylanoides, C. guilliermondii, C. lipolytica, C. tropicalis, C. boidinii, Saccharomyces cerevisiae, Rhodoturulaminuta, R. glutinis, Kodamaeaohmeri, Kloekerasp. The results of the proximate composition show that there was increase in both Nitrogen free extract and metabolisable energy and decrease in protein content and ash content after fermentation. Findings from this study imply that fermentation of these substrates is characterized by a wide variety of lactic acid bacteria and yeasts with positive effect on the proximate composition of the substrates.

Regulation mechanism of nitrite degradation in Lactobacillus plantarum WU14 mediated by Fnr.

Fumarate and nitrate reduction regulatory protein (Fnr)-a global transcriptional regulator-can directly or indirectly regulate many genes in different metabolic pathways at the top of the bacterial transcription regulation network. The present study explored the regulatory mechanism of Fnr-mediated nitrite degradation in Lactobacillus plantarum WU14 through gene transcription and expression analysis of oxygen sensing and nir operon expression regulation by Fnr. The interaction and the mechanism of transcriptional regulation between Fnr and GlnR were also examined under nitrite stress. After Fnr and GlnR purification by glutathione S-transferase tags, they were successfully expressed in Escherichia coli by constructing an expression vector. The results of electrophoresis mobility shift assay and qRT-PCR indicated that Fnr specifically bound to the PglnR and Pnir promoters and regulated the expression of nitrite reductase (Nir) and GlnR. After 6-12h of culture, the expressions of fnr and nir under anaerobic conditions were higher than under aerobic conditions; the expression of these two genes increased with sodium nitrite (NaNO2) addition during aerobic culture. Overall, the present study indicated that Fnr not only directly participated in the expression of Nir and GlnR but also indirectly regulated the expression of Nir through GlnR regulation.

Characterization of Exopolysaccharides from Lactiplantibacillus plantarum PC715 and Their Antibiofilm Activity Against Hafnia alvei

Exopolysaccharides (EPSs) secreted by lactic acid bacteria have the potential to enhance human health by showing various biological functions. This study investigated the biological role and antibiofilm properties of EPS715, a new neutral EPS produced by pickled vegetables originating from Lactobacillus plantarum PC715. The results indicate that EPS715 is primarily composed of rhamnose, glucose, and mannose. Its molecular weight (Mw) is 47.87 kDa, containing an α-glucoside linkage and an α-pyranose ring. It showed an amorphous morphology without a triple helix structure. Furthermore, EPS715 showed improved antioxidant activity. Specifically, its scavenging capacity of ABTS+ radicals, DPPH radicals, and the hydroxyl (·OH) reduction capacity at 5 mg/mL was 98.64 ± 2.70%, 97.37 ± 0.79%, and 1.64 ± 0.05%, respectively. Its maximal scavenging capacity was &gt;40%, and the hydroxyl (·OH) radical scavenging ability was dose-dependent. Moreover, the biofilm of various pathogens including S. aureus, B. cereus, S. saprophyticus, Acinetobacter spp., and H. alvei was substantially dispersed and affected by EPS715, with a maximum inhibition rate of 78.17% for H. alvei. The possible mechanism by which EPS715 shows antibiofilm properties against the H. alvei may be attributed to its effects on the auto-aggregation, hydrophilic characteristics, and motility of Hafnia spp. Thus, EPS715 has significant antioxidant and antibiofilm characteristics that may hold substantial potential for applications in food and medicinal products.

Saga of Soggy Sauerkraut

The creation of undesirable (soggy) sauerkraut resulted in the loss of $1,000,000 worth of organic sauerkraut in 2022, which prompted a multistep investigation of the cause and potential solution. The cause of this condition has been previously reported as unique fermentation conditions and the lack of key trace nutrients essential for cabbage (Brassica oleracea var. capitata) cell wall integrity. Because the condition was limited to organic sauerkraut in 2022, this investigation initially focused on differences in fermentation conditions between organic and conventional sauerkraut. No differences in fermentation conditions accounted for the condition; therefore, attention was focused on analyzing the mineral content of cabbage grown for sauerkraut production that pinpointed a deficiency in critical micronutrients such as iron, copper, manganese, boron, and zinc. This deficiency was traced to the use of poultry manure that was contaminated with glyphosate residue from conventionally fed turkeys and chickens that consumed genetically engineered (GE) feed and used as the fertilizer for organic cabbage production. The presence of glyphosate, a potent mineral chelator and antibiotic, was identified as a significant factor that impairs the absorption and physiological function of essential minerals in the shikimate metabolic pathway whereby cell walls and lignin are produced, thus compromising the structural quality of the sauerkraut. After this discovery, the study progressed to evaluate various remediation strategies aimed at eliminating glyphosate from the soil and restoring nutrient uptake. Corn grain and silage were selected as the test crops for this phase. Among the tested remediation solutions were raw sauerkraut juice containing Lactobacillus plantarum, which is reported to degrade glyphosate in the rumen of dairy cows and two patented proprietary microbial mixtures, PB027 and PB027SK, that degrade glyphosate by all three of the known metabolic pathways. These treatments were specifically formulated to degrade residual glyphosate in the soil. The results showed that these interventions could reduce soil glyphosate levels by 80% to 90% within 6 to 7 months to significantly enhance both the yield and quality of corn grain and silage. The increase in corn grain yield from glyphosate degradation on the Shiocton silt loam soil was 907.89 kg·ha−1 (13.5 bushels/acre). The increase in yield on the irrigated Kidder sandy loam soil was quantified at 726.31 kg·ha−1 (10.8 bushels/acre) for corn grain and 6.62 t·ha−1 (2.68 t/acre) for silage, with an additional improvement in silage feed quality beneficial for milk production. The findings underscore the importance of addressing both micronutrient sufficiency and glyphosate residue in soil to ensure the optimal growth of cabbage and the quality of sauerkraut produced. By successfully identifying manure as a subtle source of nutrient immobilization and implementing effective soil remediation techniques, this research highlights a clear path forward for improving crop yield and quality to ultimately enhance the structural integrity and consumer acceptance of sauerkraut. This study has broader applications for the nutritional content and crop yields of many organic crops that use conventional poultry and animal manures that may contain glyphosate in desiccated plant tissues or GE feeding operations.

Lactobacillus plantarum Antimicrobial Peptide Y8-2: A New strategy against Toxoplasma gondii

Toxoplasma gondii is an important foodborne zoonotic parasite that is estimated to have infected one-third of the world's population. However, there are no specific drugs or vaccines to treat toxoplasmosis in humans. Therefore, there is an urgent need to develop safe and effective ways for toxoplasmosis. The antimicrobial peptide Y8-2 was isolated from the supernatant of Lactobacillus plantarum Y8 fermentation that was involved in this study. Flow cytometry analysis showed that Y8-2 had a significant killing effect on tachyzoites; this result, combined the results of SEM and TEM, suggested that Y8-2 could deform cells, disrupt the integrity and permeability of tachyzoite cell membranes, resulting in cytoplasmic vacuolization and extravasation. In addition, Y8-2 significantly inhibited the proliferation of tachyzoites at 12 h and 24 h and elevated the levels of IL-12p70 and TNF-α after infection with Ana-1 cells. Plaque experiments verified that Y8-2 can inhibit tachyzoites invasion and proliferation and significantly reduce the plaque area. Our study provides a new strategy for developing a safe and effective method for the treatment of toxoplasmosis and provides data to support the treatment of toxoplasmosis with LAB metabolites, thus broadening the prospects for the development and utilization of LAB.

Super Astragalus polysaccharide in specific gut microbiota metabolism alleviates chronic unpredictable mild stress-induced cognitive deficits mice

Chronic stress affects intestinal microbiota. Astragaloside IV (AS), called super Astragalus polysaccharide, is a monomer component of traditional herbs Astragalus membranaceus which belongs to medicinal food homology (MFH), exerts a neuroprotection effect, but the underlying mechanism has not yet been elucidated. Intestinal flora is also involved in the biotransformation of the active ingredients of MFH species, thus affecting their physiological and pharmacological properties. In this study, we found that AS improved CUMS-induced cognitive impairment, inhibited neuroinflammation, and restored intestinal barrier damage, but the improvement was suppressed by the elimination of gut microbiota, suggesting a key regulatory role for the microbiota. The results of 16S rDNA sequencing showed that AS treatment significantly increased the relative abundance of Lactobacillus reuteri (L. reuteri) and Bacteroides acidifaciens. Furthermore, supplementation of L. reuteri rather than Lactobacillus plantarum restored the effect of AS-supplied dysbiosis mice via inhibition of inflammatory repose and the maintenance of the intestinal epithelial barrier, indicating that dietary AS requires L. reuteri to ameliorate cognitive injury. These findings provide evidence for new therapeutic strategies to treat chronic stress and support the role of specific bacteria in the intestinal environment that metabolizes the AS.

Development of prebiotic steamed buns and their influence on gut microbiota and the glycemic index in simulated digestion

This study investigated the effects of adding purple potato anthocyanin (PPA) and Longjing tea powder (LTP) as prebiotics to steamed buns on gut microbiota (GM) and blood glucose levels. The effects of simulated digestion experiments on GM and blood glucose, as well as the results of high-throughput 16S rRNA sequencing, were analyzed. The combined results showed that both kinds of prebiotics significantly promoted the proliferation of Lactobacillus paracasei K56, Lactobacillus plantarum LP-ONLLY, and Lactococcus lactis LC-Plasma. The addition of 50 mg/mL LTP water extract and 2.5 mg/mL PPA water extract had considerable inhibitory effects on Escherichia coli ATCC25922, yielding inhibition zone diameters of 9.16 ± 0.02 and 11.17 ± 0.03 mm, respectively. Both PPA and LTP buns increased the abundance of probiotics in human GM. Prebiotic–xylitol steamed buns could regulate the structure of GM by decreasing the abundance of harmful bacteria (including Shigella and Enterobacter) and increasing the abundance of beneficial bacteria (including Bifidobacterium, Lactobacillus, and Veillonella). Prebiotic steamed buns could significantly reduce the rate of reducing sugar release, the estimated glycemic index (eGI), and the estimated glycemic load (eGL), providing products with a medium glycemic index and potential natural prebiotics as resources for the development of functional staple foods.

Effects of compound fermentation of lactic acid bacteria IMAUJBP3 and IMAUJBR3 on the characteristic flavors and metabolites of mutton fermented sausages

Lactobacillus plantarum IMAUJBP3 and Limosilactobacillus reuteri IMAUJBR3 were used to prepare starter cultures. Through the electronic nose (E-nose), it was found that the compound fermentation can enhance the aromatic components in the product. Further analyses using Headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPMEGC–MS) and metabolomics revealed that the complex fermentation affected the oxidative breakdown of amino acids and lipids. HS-SPMEGC-MS identified 72 flavour compounds and found that the Mix group had the highest amount of ester compounds relative to the ZR group. In addition, of the 1402 metabolites identified by metabolomics, dihydroxyacetone phosphate was upregulated and most abundance in the Mix group. Dihydroxyacetone phosphate promotes the metabolism of carbohydrates and lipids, and affects the oxidative decomposition of amino acids and lipids, resulting in differences in flavor among meat products inoculated with different starter cultures. At the same time, it was also found that compound fermentation could down-regulate the compounds affecting product quality such as histamine, putrescine and phenethylamine. Overall, this study found that JBP3 and JBR3 in combination could improve the flavour quality of fermented lamb sausages. These findings may provide a good strain resource for improving the quality of lamb sausage.

Lactobacillus plantarum LP104 improved intestinal and brain inflammation by modulating TLR4 pathway and gut flora in alcohol liver injury mice

In this study, Lactobacillus plantarum LP104 (LP104) originating from kimchi was treated to C57BL/6N mice fed a chronic-plus-single-binge ethanol diet for ten days, aiming to evaluate the effects of the probiotics on intestinal and brain inflammation in the alcohol-induced liver injury model. Dietary supplementation with LP104 significantly reduced the concentrations of alanine aminotransferase (ALT), aspartate aminotransferase (AST), total cholesterol (TC), triglycerides (TG) and low-density lipoprotein cholesterol (LDL-C) in alcoholic hepatic injury mice. The 16S rDNA sequencing results inferred that LP104 modulated the intestinal microbiota by depleting inflammation-related bacterial genera Proteobacteria and enriching Lactobacillus and Roseburia. Furthermore, LP104 intervention attenuated alcohol-induced gut inflammation by the TLR4 signaling pathway, which regulated the expressions of intestinal tight junction proteins such as ZO-1, Claudin-1 and Occludin. Subsequently, LP104 intake exerted neuroprotection by restoring neurotrophic factor levels and the blood-brain barrier (BBB) function to decrease lipopolysaccharide (LPS) levels in the serum. The western blotting results suggested LP104 ameliorated alcohol-induced brain inflammation by inhibiting the LPS/TLR4 signaling pathway in mice. Spearman's correlation analysis demonstrated that differential intestinal bacterial taxa were connected with the expressions of inflammation-related proteins in both gut and brain of alcohol liver injury mice.

Lactobacillus plantarum LP1 Fermentation Effects on Aegle marmelos Mucilage: Physicochemical, Structural, and Bioactive Properties

Fermentation is a promising technique for altering the structure of fruit mucilage, leading to enhanced health benefits. In this study, we explored the impact of fermenting Aegle marmelos mucilage using Lactobacillus plantarum LP1 on its physicochemical, structural, and bioactive properties. The findings revealed a decrease in total sugar (39.45±0.23% to 34.67±0.45%) and glucuronic acid content (20.80±0.31% to 14.34±0.37%) post-fermentation, while protein content increased (1.80±0.32% to 2.14±0.24%). In addition, fermented mucilage exhibited a decrease in particle size (178.4±5.06 to 146.3±4.18nm), more negative zeta potential (−16.4±1.13mV to −25.31±1.15mV), and higher solubility (89.36±1.69 to 92.13±1.42%) compared to non-fermented mucilage. Structural characterization revealed alterations in surface morphology, but minimal changes in the fundamental mucilage structure were observed. Additionally, fermented mucilage showed an increased ability to scavenge free radicals and stimulate macrophages to secrete NO and IL-6 in RAW 264.7 cells compared to non-fermented mucilage. Overall, the findings suggest that fermentation with Lactobacillus plantarum LP1 can improve the functional properties and bioactivities of bael fruit mucilage, thereby enhancing its potential applications in various industries.

Multi-omics analysis of metabolic differences in rape bee pollen fermented by single and mixed lactic acid bacterial strains

Bee pollen is a nutrient-rich granule, but its hard cell wall limits the absorption of its nutrients by the human body. Fermenting bee pollen with lactic acid bacteria breaks down its cell wall and enhances its metabolite profile, improving nutrient availability. However, the differences in metabolites and cell wall disruption effects between mixed and single-strain fermentation have not been clarified. This study aimed to analyze the metabolites of Lactobacillus plantarum comprehensively fermented bee pollen (LPFP), Lactobacillus acidophilus fermented bee pollen (LAFP), and L. plantarum and L. acidophilus mixed fermented bee pollen (LMFP) using targeted and untargeted metabolomics as well as lipidomics, to explore the key metabolic pathways of LMFP. The results showed that under scanning electron microscopy (SEM), the cell wall of LMFP was more thoroughly disrupted. Orthogonal Partial Least Squares Discriminant Analysis (OPLS-DA) and metabolic pathway enrichment analysis indicated that the degradation of flavonoids in LMFP was reduced, while the contents of total phenols, total flavonoids, rutin, and other polyphenols were significantly increased. Meanwhile, the metabolism of sucrose and amino acids in LMFP was enhanced, which might have contributed to the production of flavor compounds. Additionally, compared to LAFP and LPFP, triglycerides (TG) in LMFP increased by 8.14% and 9.85%, respectively, while the proportion of phosphatidylcholine (PC) decreased by 0.62% and 2.88%. Overall, this study presents a comprehensive metabolic profile of LAFP, LPFP, and LMFP, demonstrating how fermentation strategies affect cell wall disruption and metabolite diversity, laying a foundation for enhancing bee pollen's nutritional and functional properties.

Effect of Mixed Strains on Microbial Community and Flavor Metabolites in Fermentation Process of Chi-Flavor Baijiu.

The distinct flavor of chi-flavor baijiu (CFB) has garnered significant attention in China. After the optimization of fermentation conditions, Pichia anomala and Lactobacillus plantarum were introduced into the fermentation process to enhance the flavor. Samples inoculated with these mixed strains (SY) exhibited higher levels of alcohol (from 33.04 to 178.55 mg/L) and esters (from 49.51 to 130.20 mg/L) compared to the control group (KB). In SY, P. anomala and L. plantarum were the predominant microorganisms, while Pediococcus and Saccharomyces were more prevalent in KB. Moreover, 68 volatile flavor compounds were detected in SY, as opposed to 64 in KB. Notably, Pichia showed a positive correlation with key flavor compounds. The synergistic fermentation with exogenous strains led to a 52.38% increase in phenethyl alcohol and a 4.91% increase in ethyl lactate. Additionally, the levels of other flavor compounds, like ethyl acetate, γ-nonanolactone, and (E)-2-octenal, also increased. The results demonstrated that the addition of P. anomala and L. plantarum to the fermentation process of CFB significantly increased the contents of flavor compounds. This research reveals valuable insights into flavor enhancement and the microbial community dynamics in CFB production.

Evaluation of cosmetic efficacy of lychee seed fermentation liquid

BackgroundLychee seeds were fermented by three kinds of bacteria (Lactobacillus plantarum, Saccharomyces cerevillus and ganoderma lucidum mycelium), and two effective strains were selected by two indexes of activity content and antioxidant, so as to further verify whether lychee seeds have waste multiplication effect and can protect cells damaged by oxidation from anti-inflammatory, anti-aging and safety.ResultsThe contents of polyphenols, flavonoids and proteins in the solution fermented by Ganoderma lucidum mycelium did not increase, thus affecting the antioxidant capacity of the solution was far less than that of the water extract. The active content of the other two fermentation solutions was higher than that of the water extract, and the ability of scavenging free radicals of the two solutions increased with the increase of the volume fraction. At the cellular level, the two fermentation solutions showed repair effects on UVA-induced damaged cells. The contents of type I collagen (COL-1), total antioxidant capacity and ELN were increased, the contents of reactive oxygen species and MDA were decreased, and the expressions of inflammatory factors IL-6, TNF-a, iNOS and COX-2 were decreased in HaCaT cells. From the gene level, the mRNA contents of IL-6, TNF-a, Caspase-3, Caspase-9, Bax and Bcl were significantly decreased. The test of chick embryo chorioallantoic membrane (HTET CAM) showed that there was no bleeding and litchi seed fermentation liquid was not irritating.ConclusionsTherefore, two kinds of litchi seed fermentation can be used as natural plant raw materials for cosmetics, and have strong antioxidant, anti-inflammatory and anti-aging functions on skin, and also have good human safety.Graphical