Lactic Acid Research Articles

Selection and immobilization of the optimal phytase-producing probiotic: a comparative in silico analyses of five autochthonous lactic acid bacteria

Phytic acid and its salts are the major storage form of both phosphate and myo-inositol, especially in cereals. Phytic acid chelates multivalent cations, which decreases the solubilized form of these nutrients and their dietary bioavailability for absorption and assimilation. Increasing micronutrient bioavailability from the economic phytate-rich food can be achieved by subjecting this food to fermentation by phytase-producing bacteria. A total of 8 lactic acid bacteria were isolated from different fermented food samples. Among the bacteria tested for their ability to produce phytase, only five isolates were selected as promising producers. The results revealed that isolate No. 4 produced the highest phytase levels of 411 U/mL. The five isolates were differentially able to tolerate acidic, alkaline, heat, surfactant, osmotic, bile, and pancreatic enzyme stresses, with the superiority of isolate No. 4, which demonstrated the most desirable probiotic potentials as confirmed by principal component analysis (PCA), heat map, and network analysis. Isolate No. 4 was identified by 16S rRNA sequencing and later confirmed as Pediococcus pentosaceus strain NMP4762Ch under the accession number MZ413646. Moreover, the active cells of P. pentosaceus were immobilized in alginate; the reusability of the immobilized active cells resulted in continuous production with an optimum phytase activity of 432.0 U/mL after 14 days, which decreased with time to reach 142.5 U/mL after 56 days. The maximum shelf stability was also observed, 557.5 U/mL, after 14 days and declined with time, reaching 133.5 U/mL by the end of the 56th day. Since humans don’t naturally produce phytase, utilizing probiotics for phytase production is important to combat mineral deficiencies.

Antineoplastic with DNA fragmentation assay and anti-oxidant, anti-inflammatory with gene expression activity of Lactobacillus plantarum isolated from local Egyptian milk products

Many lactic acid bacteria (LAB), known for their human health benefits, are derived from milk and utilized in biotherapeutic applications or for producing valuable nutraceuticals. However, the specific role of milk-associated LAB in biotherapeutics remains underexplored. To address this, eight milk product samples were randomly selected from the Egyptian market, diluted, and then cultured anaerobically on MRS agar. Subsequently, 16 suspected LAB isolates were recovered and underwent rapid preliminary identification. Among these isolates, the Lactobacillus plantarum strain with accession number (OQ547261.1) was identified due to its strong antioxidant activity depending on the DPPH assay, L. plantarum displayed notable antioxidant activities of 71.8% and 93.8% at concentrations of 125–1000 µg/mL, respectively. While ascorbic acid showed lower concentrations of 7.81, 3.9, and 1.95 µg/mL which showed activities of 45.1%, 34.2%, and 27.2%, respectively. The anti-inflammatory efficacy of L. plantarum was evaluated based on its capability to prevent hemolysis induced by hypotonic conditions. At a concentration of 1000 µg/mL, L. plantarum could reduce hemolysis by 97.7%, nearly matching the 99.5% inhibition rate achieved by the standard drug, indomethacin, at an identical concentration. Moreover, L. plantarum exhibited high hemolytic activity at 100 µg/mL (14.3%), which decreased to 1.4% at 1000 µg/mL. The abundance of phenolic acids and flavonoids was determined by high-performance liquid chromatography (HPLC) in L. plantarum. Real-time quantitative reverse transcription polymerase chain reaction (qRT-PCR) demonstrated that L. plantarum increased gene expression of the inflammatory marker TLR2 by 133%, and cellular oxidation markers SOD1 and SOD2 by 65% and 74.2%, respectively, while suppressing CRP expression by 33.3%. These results underscore L. plantarum’s exceptional anti-inflammatory and antioxidant activities. Furthermore, L. plantarum induces cancer cell death through necrotic nuclear DNA fragmentation. These findings suggest that L. plantarum is not only suitable for nutraceutical production but also holds potential as a probiotic strain. Future research should focus on enhancing the capacity of this strain across various industries and fostering innovation in multiple fields.

Genomic Characterization of Lactiplantibacillus plantarum Strains: Potential Probiotics from Ethiopian Traditional Fermented Cottage Cheese

Background: Lactiplantibacillus plantarum is a species found in a wide range of ecological niches, including vegetables and dairy products, and it may occur naturally in the human gastrointestinal tract. The precise mechanisms underlying the beneficial properties of these microbes to their host remain obscure. Although Lactic acid bacteria are generally regarded as safe, there are rare cases of the emergence of infections and antibiotic resistance by certain probiotics. Objective: An in silico whole genome sequence analysis of putative probiotic bacteria was set up to identify strains, predict desirable functional properties, and identify potentially detrimental antibiotic resistance and virulence genes. Methods: We characterized the genomes of three L. plantarum strains (54B, 54C, and 55A) isolated from Ethiopian traditional cottage cheese. Whole-genome sequencing was performed using Illumina MiSeq sequencing. The completeness and quality of the genome of L. plantarum strains were assessed through CheckM. Results: Analyses results showed that L. plantarum 54B and 54C are closely related but different strains. The genomes studied did not harbor resistance and virulence factors. They had five classes of carbohydrate-active enzymes with several important functions. Cyclic lactone autoinducer, terpenes, Type III polyketide synthases, ribosomally synthesized and post-translationally modified peptides-like gene clusters, sactipeptides, and all genes required for riboflavin biosynthesis were identified, evidencing their promising probiotic properties. Six bacteriocin-like structures encoding genes were found in the genome of L. plantarum 55A. Conclusions: The lack of resistome and virulome and their previous functional capabilities suggest the potential applicability of these strains in food industries as bio-preservatives and in the prevention and/or treatment of infectious diseases. The results also provide insights into the probiotic potential and safety of these three strains and indicate avenues for further mechanistic studies using these isolates.

Microorganisms in Fermented Foods and Their Effects on the Human Body

In recent years, microorganisms in fermented foods have shown an important role in regulating human health. Studies have shown that probiotics have significant health benefits in fermented foods, such as improving gut health, stimulating immune function, and promoting metabolism, and mental health. Specifically, lactic acid bacteria in yogurt can increase the number of beneficial bacteria in the intestines and reduce the growth of pathogenic bacteria, and yeasts such as Saccharomyces cerevae have multiple health effects on intestinal microbiota protection and anti-inflammation. In addition, various enzymes and metabolites produced by Aspergillus during fermentation process can improve the nutritional value of food. However, although lots of research has been done, the understanding of the microbial mechanism under different fermentation conditions is still insufficient. In this article, the types and influencing factors of microorganisms in yogurt, wine and seasoner were reviewed. The effects of temperature, pH value, fermentation time and other conditions on microbial activity and product quality were analyzed. The results showed that suitable fermentation conditions could significantly increase microbial activity, improve product flavor and health function, and provide a theoretical basis for optimizing the production process of fermented food. The article provides a theoretical basis for improving the fermented food production process, thus helping to improve product quality and market competitiveness. However, this article has some limitations like the lack of understanding of interactions between different microorganisms. Future research should focus on examining the collaborative relationship between these microbes to improve the health benefits and production efficiency of fermented foods.

Maternal consumption of yoghurt activating the aryl hydrocarbon receptor increases group 3 innate lymphoid cells in murine offspring

ABSTRACT Indole derivatives are microbial metabolites of the tryptophan pathway involved in gut immune homeostasis. They bind to the aryl hydrocarbon receptor (AhR), thereby modulating development of intestinal group 3 innate lymphoid cells (ILC3) and subsequent interleukin-22 production. In mice, indole derivatives of the maternal microbiota can reach the milk and drive early postnatal ILC3 development. Apart from the gut microbiota, lactic acid bacteria (LAB) also produce indole compounds during milk fermentation. Using germ-free mice, the aim of our study was to test if maternal intake of a dairy product enriched in AhR-activating indoles produced by fermentation could boost maturation of the intestinal innate immune system in the offspring. A set of 631 LAB strains were genetically screened for their potential to produce indole compounds. Among these, 125 strains were tested in combination with standard strains to produce yoghurts that were screened for their ability to activate AhR in vitro using the HepG2–AhR–Luc cell line. The most active yoghurt and a control yoghurt were formulated as pellets and fed to germ-free dams during pregnancy and lactation. Analysis of the offspring on postnatal day 14 using flow cytometry revealed an increase in the frequency of small intestinal lamina propria NKp46 +ILC3 s in the pups born to dams that had consumed the purified diet containing an AhR-active yoghurt (AhrY-diet) compared to control yoghurt (ConY-diet). Selection of LABs based on their ability to produce a fermented dairy able to activate AhR appears to be an effective approach to produce a yoghurt with immunomodulatory properties. IMPORTANCE Key progresses in the sequencing and functional annotation of microbial organisms have revolutionized research in the fields of human metabolism and food biotechnology. In particular, the gut microbiome is now recognized as an important mediator of the impact of nutrition on human metabolism. Annotated genomes of a large number of bacteria are now available worldwide, which selectively transform food through fermentation to produce specific bioactive compounds with the potential to modulate human health. A previous research has demonstrated that the maternal microbiota shapes the neonatal immune system. Similarly, this report shows that lactic acid bacteria can be selected to produce fermented food that can also modulate postnatal intestinal immunity.

Fermentative Characteristics and Metabolic Profiles of Japanese Apricot Juice Fermented with Lactobacillus acidophilus and Torulaspora delbrueckii

Functional fermented fruit juices produced using a combination of non-Saccharomyces yeast and lactic acid bacteria (LAB) are relatively unexplored. The effects of three inoculation protocols, single inoculation with Lactobacillus acidophilus (La), single inoculation with Torulaspora delbrueckii (Td), and co-culture of both La + Td, on the physicochemical, microbiological, sensory properties, and metabolic profile of fermented JA juices after 24 h at 30 °C were investigated. Uninoculated (UI) Japanese apricot (JA) juice was used as a control. The results show significant increases in the color intensity of the fermented-JA juices, whereas an enhancement of total phenolic contents is observed in the fermented JA-juices acquired through the use of La for both single and co-culture inoculations. The colony counts of LAB and yeast in the inoculated JA juices increased by approximately 2.0 and 1.7 log CFU/mL at 24 h, respectively. The antibacterial activity of JA juices against four pathogenic bacteria was detected. All JA juices exhibited antimicrobial activity against the tested pathogenic strains, with strong antibacterial properties of La-fermented juice being recorded against Bacillus cereus at the lowest MIC of 124 µL/mL. Additionally, La + Td-fermented and UI-JA juices demonstrated comparable anticancer activity against HT-29 cells with IC50 values of 823.37 and 754.87 µg/mL, respectively. Furthermore, a total of 995 compounds was identified as differential fermentation metabolites through non-targeted metabolome analysis across different fermentation groups. These findings illustrate the significant potential of using JA juice for La and Td fermentation to develop functional juices.

Oral supplementation of heat-killed Enterococcus faecalis strain EC-12 relieves gastrointestinal discomfort and alters the gut microecology in academically stressed students.

Stress significantly affects gastrointestinal and mental health, and the gut microbiota plays a pivotal role in this process. Enterococcus faecalis strain EC-12 (EC-12) is a lactic acid bacterium that has several health benefits. To investigate the impact of oral supplementation with heat-killed EC-12 on the discomfort caused by stress, a randomised, double-blind, placebo-controlled trial was conducted with students under academic stress taking EC-12 (n= 14) or a placebo (n= 13) daily for one week. Improvement in the students' symptoms was assessed using the visual analogue scale. Faecal microbiota was characterised by next-generation sequencing of 16S rRNA genes, and faecal metabolites and short-chain fatty acids were analysed using a GC-MS metabolomics approach. Significant improvements in abdominal pain and rumbling of the stomach were found in the EC-12 group compared to the placebo group, but no changes were observed in mental symptoms or salivary cortisol levels. The relative abundance of E. faecalis significantly increased in the EC-12 group after the trial; however, the composition and diversity of the gut microbiota did not change significantly. Functional analysis of the gut microbiota suggested that EC-12 intake alters specific metabolic pathways. Although the levels of faecal short-chain fatty acids did not change between the groups before and after the trial, EC-12 intake altered the composition of faecal metabolites, with a significant increase in tryptamine levels. The ratio of students with improved symptoms to those with increased tryptamine levels was calculated based on the number of students with elevated faecal tryptamine levels who showed symptomatic improvements. The ratio of improved rumbling stomach was higher than that of other types of digestive discomfort. These results suggest that oral supplementation with EC-12 has a potentially beneficial effect on stress-induced gastrointestinal discomfort, which may occur through alterations in gut microbiota composition and metabolism. This study was registered at the University Hospital Medical Information Network Center (UMIN) under the UMIN ID: UMIN000048184.

Synthesis of High-Toughness Polyesters Using Xylose and Lactic Acid and Analysis of Their Biodegradability

Synthesis of High-Toughness Polyesters Using Xylose and Lactic Acid and Analysis of Their Biodegradability

Investigating the effects of empagliflozin on myocardial metabolic and lipid profile in healthy and metabolic syndrome murine models following acute myocardial infarction

Abstract Background/Introduction Empagliflozin (EMPA) is a sodium/glucose co-transporter type 2 inhibitor with clinically documented cardioprotective effect. However, the mechanism of cardioprotection remains elusive. We have previously shown that Western diet induces metabolic syndrome (MS) and deteriorates cardiac function in mice, whereas EMPA treatment for 6 weeks prevents this damage. Also, EMPA administration for 6 weeks suppresses ischemia/reperfusion (I/R) injury in mice, independent of the presence of MS. Purpose The aim of the present study is to investigate whether changes in myocardial metabolic and lipid profile, induced by EMPA treatment, are responsible for its cardioprotective effect in the setting of myocardial I/R injury. Methods C57Bl6 mice received chow diet or Western diet for 14 weeks. At week 8, mice from each dietary group were randomized into 3 subgroups: 1. Control - Sham surgery (5% DMSO-SHAM), 2. Control - I/R (5% DMSO-I/R) and 3. EMPA (10mg/kg/day in 5% DMSO) - I/R (EMPA-I/R) and received the corresponding treatment by daily per os administration for 6 weeks. At week 14, mice were subjected to 30 minutes of I, followed by 2 hours of R, or sham surgery. Myocardial tissue was harvested at the end of R, and metabolomic and lipidomic analysis was performed by nuclear magnetic resonance spectroscopy and mass spectrometry, respectively. Body weight, as well as blood glucose and cholesterol levels were assessed at baseline and at the end of the administrations. Results EMPA administration reduced body weight, as well as blood glucose and cholesterol levels in animals with MS. EMPA decreased anaerobic glycolysis products (UDP-glucose, Lactic acid) and ketone bodies (β-hydroxybutyrate, acetoacetic acid) in both healthy animals and mice with MS. Additionally, an increase in ATP, accompanied by a decrease in AMP and ADP were observed in the EMPA-I/R group, compared to the DMSO-I/R group. Regarding the lipidomic analysis, gangliosides GM3 emerged as the major lipid group decreased by EMPA treatment. Lastly, despite significant changes were presented in the metabolic and lipid profile between healthy animals and those with MS, the effects of EMPA on myocardial metabolic and lipid profile were the same, regardless of the presence of MS. Conclusion(s) EMPA administration induces metabolic changes in the heart tissue and improves myocardial energetics upon myocardial I/R injury. Also, EMPA suppresses gangliosides GM3, a lipid group that has been associated with neutrophil activation and recruitment. Importantly, the effects of EMPA on myocardial metabolic and lipid profile following I/R is independent of the presence of MS.

A practical nomogram and risk stratification system for predicting in-hospital mortality of patients with non-acute myocardial infarction related cardiogenic shock

Abstract Background The morbidity and mortality of Cardiogenic Shock(CS) remain high despite the advance in management these years1.As acute myocardial infarction (AMI) is considered to be the most common reason for cardiogenic shock,Non-AMI related CS is excluded from the majority of CS studies and remains largely understudied2. Considering its inherent complexity and hemodynamically multiplicity, it is needed to focusing on these patients to identify specific risk factors, which may be conducive to the promotion of critically CS patients with early decision and timely intervention. Purpose In this study,we sought to investigate the variables which are predictive of in hospital mortality in non AMI related CS patients, developed and validated a practical nomogram for risk quantification. Methods 1298 patients and 548 patients with cardiogenic shock from the MIMIC-IV (version 1.0) and MIMIC-III(version1.4) databaes were included in the study after excluding acute myocardial infarction. We used in-hospital death and 30 day survival as the end points. Lasson and logistic regression analysis were used to identify statistically significant predictors which were finally involved in the nomogram. The predictive performance of the nomogram was evaluated by Harrell’s concordance index (C-index) and calibration after comparing with commonly used ICU scores for in-hospital death.Lastly, we plotted Kaplan-Meier curves of three subgroup classified by the identified cutoff values of the nomogram to further assess the discriminative ability of the prognosis. Results The in-hospital mortality of patients with non-AMI related CS is about 36.6%.After the analysis of regression, age, heart rate, wbc, albumin, lactic acid, GCS score, urine volume, using vasopressor were identified as the most critical factors for the in-hospital death. Based on the these results, a nomogram for predicting in-hospital death was established.The calibration plot also shows good consistency between nomogram prediction and actual in-hospital mortality.In addition, compared with other scores, the AUC value of nomogram was 0.806 (95% CI = 0.799-0.831) in the training queue, 0.814 (95% CI = 0.771-0.852) in the internal validation queue and 0.730 (95% CI = 0.690-0.767) in the external validation set, which was significantly higher than other commonly used ICU scoring systems(SAPSII, APSIII and SOFA).Also, three risk subgroups were created using two boundary points (303 and 339) of the nomogram score and the survival curve shows that there were significant differences in the 30 day survival of each subgroup. Conclusion A prognostic nomogram and risk stratification system of non-AMI related CS were established and verified, which can provide a practical tool for individualized clinical management of patients.Workflow of the study.Nomogram for non-AMI related CS patients

Non-Conventional Brewers’ Spent Grains, an Alternative Raw Material in Bread-Making

The main objective of this experiment was to investigate the technological potential of upcycling unsparged non-conventional brewers’ spent grains (BSGs) in bread-making and assess the comparative quality of bread enriched with non-fermented and lactic acid-fermented BSGs obtained from mashes brewed with starch adjuncts of buckwheat and oats. After the runoff of the first wort, unsparged non-conventional BSGs with approximately 75% moisture, acidic pH, and yield in the soluble extract above 56.6% (w/w d.m.) were used in substituting wheat flour with 5 and 15% (w/w d.m.) in bread-making recipes. The highest loaf volume value (318.68 cm3/100 g) was observed for 5% fermented buckwheat-BSG addition. Except for the samples with 5% fermented BSGs, specific volumes decreased. Crumb moisture was reduced by up to 22% for all samples, with this parameter related to bread weight. Bread porosity, elasticity, acidity, and overall sensory acceptability were better for fermented than non-fermented BSGs. The results proved that non-conventional BSGs with buckwheat and oats addition have the potential to be valorized in new bread assortments, and lactic acid fermentation applied to the BSGs is beneficial, even for overall sensory acceptability and quality of baked end-products. Technological, buckwheat-BSG was more convenient than oats-BSG. Further research continues to optimize and upscale Technology Readiness Levels.

Novel Antibacterial Resin Coating for Dental Provisional Crowns to Suppress Biofilms and Inhibit Secondary Caries

Provisional crowns are often used in dentistry for prolonged periods, but bacterial attachment and dental plaque often lead to gingival inflammation and secondary caries. The aims of this research were to develop a novel resin-based antibacterial provisional crown coating to prevent secondary caries and investigate the physical properties and antibacterial efficacy. The resin-based coating was prepared by addition of triethylene glycoldivinylbenzyl ether and urethane dimethacrylate, with the antibacterial monomer dimethylaminododecyl methacrylate (DMADDM) incorporated at different mass fractions. Surface characteristics including surface roughness and contact angle were assessed. The antibacterial effects were evaluated by 48 h biofilms of Streptococcus mutans (S. mutans) on provisional crowns coated with the resin-based coating. No statistically significant difference was observed in surface roughness across all groups (p > 0.05), showing that adding DMADDM did not have a negative impact on surface roughness. The contact angle results revealed a significant difference in hydrophilicity between different concentrations of DMADDM (p < 0.01), but overall hydrophilicity did not negatively affect the performance of the coating. The incorporation of 5% DMADDM demonstrated a significant antibiofilm effect on S. mutans biofilm CFU with a 4-log reduction compared to controls (p < 0.01). Significant reductions of 4–5 folds were observed in biofilm metabolic activity and lactic acid production (p < 0.01). The findings suggest that the novel coating material could enhance the long-term performance and clinical outcomes of provisional crowns, contributing to better patient oral health.

Exploring microbial diversity in Kermanshah province’s Kermanshahi oil through DGGE and sequencing analysis

BackgroundGhee, known as “roghane heiwâni,” or “Kermanshahi oil” is a traditional fermented butter-like product highly esteemed for its nutritional value. Ghee is prepared using traditional methods and has substantial potential as a reservoir of probiotic microorganisms. Previous research delved into isolating and identifying lactic acid bacteria (LAB) in Kermanshahi through culture and PCR sequencing. This study seeks to elucidate the microbial profiles and diversity within Kermanshahi using culture, Denaturing Gradient Gel Electrophoresis (DGGE), and sequencing methodologies.MethodsTwenty samples of Kermanshahi oil were meticulously gathered from diverse locales across Kermanshah province. These samples were cultivated under specialized conditions in MRS and M17 environments spanning 24 to 72 h. Following DNA extraction, amplification of the 16SrRNA gene sequences was performed, culminating in sequencing for conclusive identification of the isolates. Furthermore, the DGGE technique was directly employed to separate and identify various species present in the oil samples utilizing bioinformatics software.ResultsSequencing outcomes revealed a diverse array of microorganisms among the isolates, with Lactobacillus constituting 43%, Streptococcus comprising 27.6%, Enterococcus at 4.61%, and yeasts at 7.6%. Other species exhibited lower frequencies, encompassing Rhizobium, Bacillus coagulans, and Staphylococcus hominis.ConclusionsThe isolation of a diverse spectrum of probiotic microorganisms underscores their potential utility in the realm of industrial dairy product production. These findings allude to the possibility of integrating these valuable microorganisms, which have historically been associated with traditional products, into the contemporary dairy industry. As consumer interest in probiotic-enriched products surges, the insights gained from this study pave the way for harnessing the benefits of Kermanshahi-derived probiotics.

Lactiplantibacillus plantarum NMGL2 exopolysaccharide ameliorates DSS-induced IBD in mice mainly by regulation of intestinal tight junction and NF-κB p65 protein expression

Treatment of inflammatory bowel disease (IBD), a common chronic intestinal disease, by exopolysaccharides (EPSs) produced by lactic acid bacteria has raised increasing concerns. Here, the EPS produced by Lactiplantibacillus plantarum NMGL2 was evaluated for its ameliorating effect on dextran sodium sulfate (DSS)-induced IBD in mice. Administration of the EPS was shown to decrease the body weight loss and the values of disease activity index (DAI) and alleviate the colon damage as evidenced by an improvement in colonic length shortening, a reduction in colonic coefficient, and a reduction in colonic mucosal architecture and inflammatory infiltration. Cytokine assay of the blood and colon tissue samples showed that the EPS could decrease the levels of pro-inflammatory TNF-α and IL-1β, and increase anti-inflammatory IL-10. Oxidative stress assay of the colon tissue showed that the nitric oxide (NO) and malondialdehyde (MDA) levels decreased significantly (p < 0.05), while superoxide dismutase (SOD) and glutathione (GSH) levels increased significantly (p < 0.05) after the EPS intervention. These results were further confirmed by the significantly (p < 0.05) down-regulated levels of NF-κB p65, p-IKKβ, and p-IκBα, and significantly (p < 0.05) enhanced expression of ZO-1 and occludin, as evaluated by Western-blot analysis of these proteins expressed in colonic tissue. The EPS produced by L. plantarum NMGL2 alleviated IBD by suppressing the NF-κB signaling pathway, suggesting its potential as a functional food agent in the prevention of IBD.

Influence of host-specific and locally isolated multi-strain probiotics on piglet performance, mortality, inflammatory response, and gut microbiome.

This study aimed to assess the impact of host-specific and locally isolated multi-strain probiotics on piglet performance, mortality, inflammatory responses, and gut microbiome. A total of 52 piglet litters-34 from Landrace sows and 18 from Large White sows-were allocated to two groups: a control group and a multi-strain probiotic group. The probiotic group comprised seven strains of lactic acid bacteria (MLAB): Lactobacillus brevis, Lactobacillus reuteri, Lactobacillus paraplantarum, Lactococcus lactis, Lactobacillus pentosus, Weissella cibaria, and Pediococcus pentosaceus. Each strain was included in equal concentrations, resulting in a final liquid mixture containing 109 CFU/mL. The MLAB group received the probiotics orally starting from 7 days of age until weaning at four weeks. Following weaning, supplementation continued via feed spraying for an additional four weeks. MLAB supplementation did not significantly affect piglet performance but showed a trend towards reducing the mortality rate (p = 0.06). It influenced the inflammatory response by upregulating the expression of anti-inflammatory cytokines interleukin (IL)-4 and IL-10 (p<0.05). Microbial community analysis indicated that MLAB supplementation increased both microbial diversity (Simpson index: p = 0.06) and species richness (Chao1 index: p = 0.02). Piglets receiving MLAB had a significantly higher abundance of the phylum Firmicutes (p<0.01) compared to the control group, while the abundance of the phylum Bacteroidota was markedly reduced (p<0.01). In addition, the relative abundance of the bacterial genera Prevotellaceae_NK3B31 (p<0.01) and Chlamydia (p = 0.03) was lower in the MLAB group. Overall, these results suggest that while MLAB supplementation does not directly improve piglet growth performance, it has the potential to improve immune function and promote a healthier gut microbiota in weaning piglets, which could ultimately reduce mortality rates.

Exploring the performance and biodegradability of Edible Biopolymer blends incorporating Pistacia atlantica subsp. Mutica Gum and Plasticized Poly(lactic acid)

Blending biopolymer is a key objective in development of innovative materials and effectively enhances the characteristics of the components to achieve tailored properties. This study introduces five eco-friendly blends in different ratios, created by melt-blending polymers, incorporating Pistacia atlantica subsp. mutica gum into plasticized poly (lactic acid) with 16% acetyl tributyl citrate. To perform a comprative analysis of blends ratios, comprehensive techniques were applied, including differential scanning calorimetry, tensile testing, Fourier-transform infrared spectroscopy, scanning electron microscopy, and evaluations of water absorption behavior, chemical resistance, and biodegradability. The 70/30 (plasticized poly (lactic acid)/P. atlantica) blend was mechanically superior, exhibiting the greatest elongation at break and the lowest yield strength and Young’s modulus. FTIR analysis showed consistent spectral patterns across the 3000 to 650 cm− 1 range, with numerous absorption bands. DSC analysis identified the highest and lowest glass transition temperatures for the 90/10 and 70/30 blends, respectively. Scanning electron microscopy highlighted the development of more distinct island-sea structures as the proportion of P. atlantica gum increased. Water absorption tests differentiated the 90/10 blend as the most absorbent, while the 70/30 blend absorbed the least. Chemical resistance testing revealed all blends gained weight in HCl, but only the 90/10 blend lost weight in NaOH. All samples were confirmed to be highly biodegradable, surpassing 50% degradation after 6 months. Overall, the findings suggest that blending plasticized poly (lactic acid) and P. atlantica gum enhances the flexibility and performance of poly (lactic acid), warranting further attention.

Efficacy of Subdermal Poly-d,l-Lactic Acid Injections for the Treatment of Melasma.

Melasma is a chronic, recurrent skin disorder with limited long-term treatment success using conventional therapies like hydroquinone and laser treatments, which primarily target epidermal components while leaving dermal aspects untreated. To evaluate the efficacy and safety of poly-d,l lactic acid (PDLLA) subdermal injections for treating moderate melasma. Three female patients (age range: 45-59 years) with Fitzpatrick skin types III and IV received three PDLLA injection sessions at 3-week intervals. Treatment outcomes were assessed using the Melasma Area and Severity Index (MASI) and patient satisfaction scores at 12-week follow-up. All patients showed significant MASI score improvements (reduction range: 3.60-6.30 points). Patient satisfaction ratings ranged from 3 to 4 out of 4. Temporary side effects included mild edema and bruising, resolving within 72 h. PDLLA subdermal injections showed promising results in melasma treatment, potentially due to its biostimulatory effects on collagen production and dermal remodeling. Further research, including histopathological analysis, is needed to confirm long-term efficacy and safety, and understand underlying mechanisms.

Yield, silage quality, and feeding preference of late‐summer sown pearl millet (Cenchrus americanus (L.) Morrone) in Southern Kyushu

AbstractBackgroundPearl millet is characterized by its high dry matter (DM) yields with a high moisture content, which makes it difficult to process as silage.MethodsPearl millet was sown in mid‐September for 3 years to examine its growth, DM yields in early December, and decrease in DM percentage after frost exposure. The crop was processed as round‐bale silage to assess silage quality and preference by breeding beef cattle.ResultsPlants reached a height of 160–200 cm, with heading tiller percentages of 50%–70% in early December. With frost exposure, DM percentage increased in leaves and panicles, followed by stems, reaching over 40%, 1 month after exposure. These increases were positively correlated with cumulative frost exposure. After frost exposure, in vitro DM digestibility and crude protein content declined while acid detergent fiber content increased. Repeated cafeteria feeding experiments showed a reduced preference for either pearl millet silage or Italian ryegrass hay. The silage showed moderate acidity at pH 4.73–5.40, with lactic acid at 0.58%–1.62% DM, acetic acid at 0.03%–0.10% DM, and negligible butyric acid, indicating a satisfactory quality.ConclusionsIn Southern Kyushu, pearl millet sown in late summer can be processed into low‐moisture round‐bale silage in January, the year following sowing.

Indigenous Lactic Acid Bacteria as Antioxidant Agents in the Production of Organic Raw Fermented Sausages

The study aimed to assess the impact of lactic acid bacteria (LAB) strains on the antioxidant, physico-chemical properties, and microbiological quality of fermented sausages. Five treatments of raw sausages were prepared: two controls without LAB addition (C, P), and three samples with LAB addition (SCH1, BAL6, KL14). Fatty acid composition, cholesterol content, physico-chemical, microbiological tests, and antioxidant assays, were performed at time 0 and after 1 and 2 months of storage. A significantly higher ability to scavenge free radicals of DPPH (2,2-diphenyl-1-picrylhydrazyl) was found in sausages with all LAB strains. In the case of the ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) test, it was noted that KL14 treatment had higher antioxidant activity. The main fatty acids in sausages were monounsaturated and saturated. A significantly lower cholesterol content was observed in sausages with the addition of LAB. Sausages with LAB strains differed significantly in pH value. Water activity decreased significantly during storage. After 2 months of storage, the sausages with BAL6 and KL14 strains were characterized by significantly lower redox potential and a lower TBARS (thiobarbituric acid reactive substances) index. It was found that P sausages had the darkest color. SCH1, BAL6, and KL14 strains were also capable of producing red color. The total number of microorganisms in the sausages was high, which is mainly due to the high LAB content and yeast and mold counts. No spoilage or pathogenic microflora were detected. Indigenous LAB strains have the potential to improve the quality and safety of fermented meat products.

Three-Stage Solid-State Fermentation Technology for Distillers’ Grain Feed Protein Based on Different Microorganisms Considering Oxygen Requirements

The shortage of feed protein has plagued the development of the animal husbandry industry in China. In this study, a new three-stage fermentation technology for producing distillers’ grain feed protein was developed by introducing Aspergillus niger, yeast, and lactic acid bacteria. During the aerobic stage, there was a negative correlation between the reducing sugar content in the distillers’ grains and the amount of Aspergillus niger. The maximum reducing sugar concentration (36.89 mg g−1) was obtained when the oxygen supply was 30 mL min−1 and the fermentation time was two days. During the microaerophilic stage, the natural exchange of oxygen achieved optimal true protein enhancement (from 10.8% to 16.4%) among the three oxygen supply modes (natural exchange, forced ventilation, and filling supplement). During the anaerobic stage, lactic acid bacteria were inoculated for feed protein preservation and flavor enhancement. Our results provided insight and practical guidance for the high-value use of distillers’ grains.