Lactobacillus Paracasei Research Articles

Stimulation of Bifidobacterium longum viability and fermented milk quality by co-culture with Lactobacillus paracasei and inulin.

Research progress on gut microbiota in colorectal cancer immunotherapy.

Tannic acid-enhanced complex coacervate microcapsules based on whey protein isolate and hyaluronic acid for the protection of Lactobacillus paracasei and their application in goat milk yogurt.

Novel silk fibroin/chitosan microgel for enhanced probiotic delivery: Improved stability, viability, and targeted release in gastrointestinal conditions.

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The increasing use of poly(butylene adipate-co-terephthalate) (PBAT) poses potential ecological risks due to improper disposal and low biodegradability. Developing environmentally safe and efficient PBAT-degrading microorganisms remains a critical prerequisite. Here, a cocultivation of the Lactobacillus paracasei (T1-9) with Lactobacillus bulgaricus Dangxiong LB-III (DB-3) significantly enhanced the degradation of PBAT-based films, achieving a weight loss of 29.22 ± 0.21 wt % for PBAT/CaCO3 composite in the FT coculture system and 14.64 ± 0.83 wt % for PBAT/TPS blend in the FD coculture system over 42 days. Enzyme activity results demonstrated that the FT and FD coculture system significantly enhanced the secretion and activity of lipases and cutinases, facilitating the cleavage of ester bonds and increasing surface hydrophilicity and microcrack formation. Meanwhile, LC-QTOF-MS results validated the presence of intermediate products. This work highlights the promising potential of probiotic coculture systems to enhance the biodegradation of PBAT-based materials, offering a novel strategy for sustainable polymer waste management.

This study evaluated the safety, antimicrobial activity, and upper gastrointestinal gastroprotection of a postbiotic powder derived from Lactobacillus salivarius AP-32, Lactobacillus paracasei ET-66, and Lactobacillus plantarum LPL28. Safety assessments were performed in rodent models through acute and subchronic oral toxicity tests, genotoxicity assays, and biogenic amine analysis. No signs of toxicity were observed in either the acute (20 g/kg body weight, BW) or subchronic (3 g/kg BW) toxicity tests. Genotoxicity evaluations indicated no mutagenic activity in the Ames test (≤5000 µg/plate) and no chromosomal or micronuclear abnormalities in the spermatocyte or the peripheral blood assays (≤10 g/kg BW). Biogenic amines were undetectable in the postbiotic powder, further reinforcing its safety. The postbiotic powder showed significant direct antimicrobial activity. Additionally, it enhanced the inhibitory effects of probiotics against key upper gastrointestinal pathobionts including Streptococcus mutans, Porphyromonas gingivalis, Fusobacterium nucleatum subsp. polymorphum, and Actinobacillus actinomycetemcomitans, Helicobacter pylori. Moreover, the postbiotic powder demonstrated gastroprotective effects by promoting recovery in a hydrogen peroxide-induced gastric injury model. Based on these findings, the postbiotic powder is safe, non-toxic, and suitable for oral consumption at the tested doses, with promising antimicrobial and gastroprotective potential. Future research should explore its potential applications in health promotion and food safety.

ABSTRACTThis study aimed to enhance the flavor and quality of Danling Dongba, a traditional fermented rice product, by preparing ultrafine indica rice flours using fluidized bed airflow crushing. Flours with particle sizes of 20.16, 17.16, and 12.22 μm were fermented with Lactobacillus plantarum 550 (L. plantarum 550), Lactobacillus fermentum GF1800 (L. fermentum GF1800), and Lactobacillus paracasei S6 (L. paracasei S6) under optimized conditions. The 12.22 μm flour showed the best performance, with a water absorption index of 2.32 g/g, solubility of 2.05%, swelling power of 9.26 g/g, and peak viscosity of 7632.53 cP. Solid‐phase microextraction coupled with GC × GC–MS revealed that Lactobacillus fermentation increased volatile flavor compounds from 42 (unfermented) to 72. Notably, L. plantarum 550 enhanced fruity esters such as ethyl caprylate (1.18%), while L. paracasei S6 enriched milk‐like ketones such as 3‐hydroxy‐2‐butanone (1.54%). These findings demonstrate that optimizing flour fineness and Lactobacillus strains can significantly improve the flavor complexity of Danling Dongba, offering a scientific basis for its standardized production and industrial development.

Fresh burdock (Arctium lappa L.) roots were fermented with probiotic lactic acid bacteria, including Lactobacillus paracasei (L. paracasei), Lactobacillus plantarum (L. plantarum), and Lactobacillus casei (L.casei). The dynamic changes in volatile flavor compounds (VFCs) and microbial community succession were compared during fermentation. Subsequently, correlations between bacteria and characteristic VFCs were analyzed, and potential functions were predicted. The results show that the types of VFCs increased from 25 to 54, and the total content increased from 7.852 ± 1.025 to 48.325 ± 0.624 mg/kg after fermentation for 7 days. Notably, esters and alcohols increased significantly. A total of 42 VFCs were identified as contributors to the overall flavor profile of the fermented burdock root. Among these, ethyl caproate, acetaldehyde, isoamyl acetate, hexaldehyde, phenylacetaldehyde, linalool, and 3-methylbutanol were regarded as the primary characteristic VFCs. Microbial composition analysis revealed three dominant phyla, two dominant genera, and three dominant species. Among them, L. paracasei and L. plantarum were the dominant species during fermentation. L. paracasei was positively correlated with multiple characteristic VFCs and was considered the core functional species in terms of flavor formation. Notably, L. paracasei exhibited a very strong correlation with acetaldehyde (ρ = 0.99). PICRUST2 function prediction further revealed that carbohydrate metabolism and amino acid metabolism were the core pathways of microbial metabolism and important sources of flavor precursors. This study demonstrates that lactic acid bacteria fermentation could markedly improve the flavor quality of burdock roots. Moreover, the formation of VFCs was closely correlated with complex microbial metabolism during fermentation.

Skin hyperpigmentation disorders represent a major dermatological challenge, and safe alternatives to conventional depigmenting agents remain scarce. Probiotics and their postbiotic derivatives have emerged as promising natural candidates; however, only a few bacterial strains have been investigated for melanogenesis-inhibitory activity, and their true potential remains largely unexplored. Here, we report for the first time the biosafety profile and anti-melanogenic activity of Lactobacillus salivarius BGHO-1 and Lactobacillus paracasei BGSJ2-8, and assess their possible use in the treatment of skin hyperpigmentation. Two complementary zebrafish-based approaches were employed: (i) image-assisted analysis of pigmentation patterns, melanocyte morphology, and melanocytotoxicity, and (ii) quantitative melanin analysis, enabling integrated safety and efficacy evaluation. We investigated both native and heat-inactivated preparations, including whole cultures, cell-free supernatants, isolated cells, and separated cell walls/membranes and cytoplasmic fractions. While several fractions demonstrated the ability to inhibit melanogenesis, the cell wall/membrane fraction was the most potent, reducing melanin content by 64% compared to untreated embryos, while causing no systemic side effects and preserving melanocyte structure. Furthermore, this fraction did not elicit inflammatory responses or neutropenia, underscoring its favorable safety profile at anti-melanogenic doses. Collectively, this study identifies specific postbiotics as effective and safe modulators of melanogenesis and highlights their translational potential in developing novel approaches for treating skin hyperpigmentation.

Hyperuricemia (HUA) is a worldwide metabolic disorder characterized by abnormally elevated serum uric acid (SUA) levels, and recent studies suggest that probiotics have potential in mitigating HUA. This study aimed to evaluate the efficacy of Lactobacillus paracasei N1115 in alleviating HUA in mice and explore its underlying mechanisms. The results demonstrated that both high and low-dose L. paracasei N1115 reduced SUA levels in vivo by 29.18 and 27.29%, respectively (p < 0.05), effectively mitigating HUA. Additionally, the probiotic protected renal function, mitigated tissue damages and inflammation. Mechanically, it effected uric acid (UA) metabolism by regulating the UA-production related enzymes xanthine oxidase (XOD), adenosine deaminase (ADA), and 5′-nucleotidase (5′-NT), as well as the urate transpoters urate transporter 1 (URAT1) and glucose transporter 9 (GLUT9), and organic anion transporter 3 (OAT3). Moreover, L. paracasei N1115 reshaped the gut microbiota and significantly increased the abundance of Bifidobacterium, while modulating renal metabolism and elevating butyric acid levels in gut. These findings suggest that L. paracasei may alleviate HUA by enhancing butyrate levels through a cross-feeding interaction with Bifidobacterium. Although further experiments are required to substantiate underlying mechanisms, this study provides a basis for HUA-targeting functional foods research.

Probiotics confer health benefits and have been investigated for their potential therapeutic properties in type‐2 diabetes (T2D) treatment. This study employs a network pharmacology approach to explore gut microbiota‐derived metabolites that potentially alleviate T2D. Several strains and species of gut microbiota were identified that may produce metabolites with therapeutic potential for T2D. Interestingly, quercetin produced by Bacteroides uniformis and daidzein produced by Bifidobacterium adolescentis and Bifidobacterium breve have been studied for their antidiabetic effects. Using a network pharmacology approach, it was found that quercetin may target AKT1 and EGFR, critical proteins involved in insulin signaling pathways related to T2D. Additionally, 10‐oxo‐11‐octadecenoic acid produced by Lactobacillus plantarum and 10‐keto‐12Z‐octadecenoic acid produced by Lactobacillus paracasei were found to target PPARG, a gene regulating insulin signaling. These findings were further validated by the molecular docking analysis, which showed suitable to satisfactory binding strengths.

Lactobacillus paracasei ATCC334 is a well-known beneficial strain that plays a crucial role in food industry and promotion of human health. However, despite its significance, our understanding of its gene functions remains limited due to obstacles in gene editing techniques. This gap hinders the full utilization and development of this beneficial bacterium. In this study, we targeted L. paracasei ATCC334 as editing chassis. Initially, bioinformatics tools were used to explore a type I-E endogenous clustered regularly interspaced short palindromic repeats (CRISPR)-Cas system within L. paracasei ATCC334. We further analyzed its repeat sequences, spacer sequences, and leader sequence predicted the protospacer adjacent motif (PAM) recognized by this system. To validate our findings, we assessed the accuracy of potential PAM, evaluated the cutting activity of the endogenous CRISPR-Cas system, and studied the impact of the artificial mini-CRISPR array through plasmid interference and genome interference experiments. These results helped us to achieve successful gene knockout and gene integration. Finally, we engineered a strain capable of nicotine degradation. Our study provides valuable insights for the broader development and application of lactobacilli.

Irritable bowel syndrome (IBS) is faced by gastroenterologists daily, and probiotics are a potential therapeutic tool; however, there are no strain recommendations. This multicenter, real-world, single-arm, open-label study aims to assess a novel probiotic mixture's effectiveness, safety, and patient satisfaction in patients with IBS. This study was conducted by 52 Italian gastroenterologists across 16 of the 21 Italian regions who enrolled patients with IBS (n= 1,098). Throughout the 8-week treatment (T1) period with a probiotic mixture (Lactobacillus paracasei 101/37 LMG P-17504, Lactobacillus plantarum 14D CECT 4528, Bifidobacterium breve Bbr8 LMG P-17501, Bifidobacterium breve BL10 LMG P-17500, and Bifidobacterium animalis ssp. lactis Bi1 LMG P-17502), participants completed a questionnaire to evaluate IBS symptoms at baseline, at the end of treatment, and after one-month follow-up (T2). The primary outcome was the progress of abdominal pain and bloating according with a 5-point Likert scale, (0 absence and 5 highly intense symptoms) and treatment success was defined as a change towards categories of lower IBS severity for abdominal pain and/or bloating. Treatment success for abdominal pain and bloating was achieved in 73% and 81.9% at T1 and 68% and 73.1% at T2, respectively. The probiotic was associated with significantly reducing abdominal pain and bloating at T1 and T2 (P< 0.001). Patients with regular bowel movements increased to 68.5% at T1 and 68.7% at T2, respectively (P< 0.001). Patients reporting that IBS did not affect their daily life increased from 1.8% at entry to 22.7% at T1 and 41.6% at T2 (P< 0.001). This real-world, single-arm, open-label study showed that an 8-week treatment with a novel probiotic mixture is effective, safe, well tolerated, and can improve patients' social lives during and after treatment. Future randomised placebo-controlled studies are necessary to validate these findings. The trial is registered at www.ClinicalTrials.gov (NCT06610149).

The current study was designed to evaluate and characterize lactic acid bacteria (LAB) with high hypoglycemic properties isolated from Northwest Jiangshui. The strain was identified as Lactobacillus paracasei and designated as LAB 815. Saccharomyces cerevisiae strain [SC 8(3)] was selected from the laboratory-preserved yeasts as the most suitable aroma-producing yeast for co-fermenting Jerusalem artichoke (JA) Jiangshui with LAB 815. In vitro assays of hypoglycemic and uric acid-lowering abilities, together with antioxidant activity against free radicals (DPPH, -OH and superoxide anion), revealed that LAB strain exerted inhibitory effects on α-amylase, α-glucosidase, glucose dialysis delay index, xanthine oxidase, DPPH radicals, hydroxyl radicals and superoxide anion radicals, with inhibition rates of 61.79, 53.26, 55.67, 83.46, 96.64, 88.76, and 79.06%, respectively. Gastrointestinal fluid simulation experiments demonstrated that cooperation between LAB 815 and SC 8(3) markedly mitigated the adverse effects of the highly acidic gastrointestinal environment. Antimicrobial assays showed that JA Jiangshui significantly inhibited the growth of several spoilage bacteria. These results indicate that co-fermentation of JA tubers with LAB 815 and SC 8(3) to produce JA Jiangshui confers significant health benefits and represents a promising approach for managing diabetes and hyperuricemia.

ABSTRACTBackground and Aim:Cow’s milk allergy (CMA) is one of the most common food allergies, particularly in infants and young children, caused mainly by β-lactoglobulin (β-LG) and caseins. Conventional methods to reduce milk allergenicity, including heat and pressure treatments, often compromise nutritional quality or lack industrial feasibility. Safe, natural approaches to allergen reduction are essential for both food safety and One Health perspectives, as CMA contributes to nutritional deficiencies and impacts global health. This study aimed to isolate and characterize proteolytic lactic acid bacteria (LAB) from Chinese dairy products and fermented foods, evaluate their ability to degrade major cow’s milk allergens, and assess their probiotic and safety profiles for application in hypoallergenic dairy products.Materials and Methods:Seventy-six LAB isolates were obtained from dairy and fermented foods and screened for proteolytic activity using skim milk agar and sodium dodecyl sulfate-polyacrylamide gel electrophoresis. The most active isolates were identified by phenotypic characterization and 16S ribosomal RNA sequencing. Probiotic potential was evaluated through in vitro gastrointestinal tolerance, bile salt hydrolase (BSH) activity, antimicrobial activity, and antibiotic susceptibility. Safety was assessed through hemolytic activity and screening for virulence-associated genes.Results:Seventy isolates exhibited proteolytic activity, of which 7 (S30, S44, S46, S52, S63, S67, and S76) showed strong hydrolysis of β-LG and β-casein. These were identified as Streptococcus thermophilus, Lactobacillus fermentum, Lactobacillus plantarum, Lactobacillus casei, Lactobacillus rhamnosus, and Lactobacillus paracasei. Notably, L. rhamnosus S46 achieved complete degradation of β-LG while maintaining high survival (>83%) under simulated gastrointestinal conditions, with BSH activity and broad antimicrobial effects. Most isolates lacked virulence genes and hemolytic activity, except L. paracasei S67.Conclusion:Proteolytic LAB strains, particularly L. rhamnosus S46 and L. plantarum S52, exhibited strong allergen-degrading activity, probiotic potential, and safety profiles, supporting their application in hypoallergenic dairy production. From a food safety and One Health perspective, these strains represent natural, functional alternatives for reducing milk allergenicity, improving consumer health, and supporting sustainable dairy innovation. However, in vivo validation and pilot-scale trials in real dairy systems are necessary to confirm industrial feasibility and consumer acceptance.

Probiotic supplementation attenuates dental pain and inhibits pain-induced cognitive impairment in male rats.

The orientation of consumers towards healthy food increases the demand for artisanal cheeses made from raw goat milk. The production of such cheeses in Ukraine is carried out on small eco-farms, ensuring the uniqueness of their microbiological composition. The aim of the study was to determine the microbiome of soft goat cheeses Feta and Chèvre as a criterion of quality and safety during the ripening process. The MALDI-TOF method was used for the identification of microorganisms. In brined Feta cheese, on the 7th day, 18th, and 30th months of ripening, no moulds were detected, and the total number of mesophilic aerobic and facultative anaerobic microorganisms (MAFAnM), as well as yeasts, showed little change. The number of dominant lactic acid bacteria species in Feta cheese, Lactococcus lactis and Lactobacillus paracasei, depended on the ripening period. Small amounts of Staphylococcus simulans, Serratia liquefaciens, Kurthia gibsonii, Enterococcus faecalis, Enterococcus durans, and Bacillus cereus were also isolated from this cheese. In white mould-ripened Chèvre cheese, the MAFAnM count did not change significantly on the 3rd, 20th, and 42nd days of ripening. The amount of mould in this cheese showed a strong direct correlation, while yeast counts had a strong inverse correlation with the ripening period. The main species of lactic acid bacteria in Chèvre cheese were represented by Lactococcus lactis, Leuconostoc mesenteroides, and Lactobacillus plantarum. During ripening, small amounts of Staphylococcus simulans, Serratia liquefaciens, Kurthia gibsonii, Escherichia coli, and Enterococcus durans were isolated from Chèvre cheese. The primary moulds in Chèvre cheese were Galactomyces candidus, Galactomyces geotrichum, and Penicillium halotolerans. The species and quantitative composition of microorganisms in Feta and Chèvre cheeses indicated their proper quality and safety and can serve as criteria for their authenticity. The research results provided new data on the microbiome dynamics of artisanal soft cheeses made from raw goat milk produced in Ukraine

Grape pomace (GP), a polyphenol-rich byproduct of winemaking, holds considerable health benefits and potential as an antibiotic alternative for livestock animals. However, its utilization is compromised by the contamination of mycotoxins produced by pathogenic molds (with ochratoxin A (OTA) being the most frequently detected), which pose hidden health risks to both livestock animals and human beings. This study evaluated the efficacy of thermal–pressure treatment (pressure cooking) with and without the addition of acidic and alkaline agents, and the combined thermal-pressure and fermentation with four lactic acid bacteria (LAB) strains, including Lactobacillus bulgaricus (LB6), Lacticaseibacillus paracasei (previously Lactobacillus paracasei) (BAA-52), Lactobacillus acidophilus, and Lactiplantibacillus plantarum (previously Lactobacillus plantarum), on reducing OTA and preserving polyphenols in GP. The study found that pressure cooking alone reduced OTA by approximately 33–35% in 30–45 min. The addition of citric acid (CA) or acetic acid (AA) enhanced OTA reduction to 46.9–55.2% and 51.7–54%, respectively, while preserving more polyphenols, notably anthocyanins. Conversely, pressure cooking with the addition of NaHCO3 facilitated greater OTA reductions (40.4–63%), but concomitantly resulted in substantial polyphenol loss, especially anthocyanins. Fermentation for 24 h with LAB following thermal–pressure treatment resulted in up to 97% OTA reduction for Lc. paracasei, L. acidophilus, and Lp. plantarum strains, which displayed similar high effectiveness in OTA reduction in GP. L. bulgaricus (LB6) was least effective (45%), even after 72 h of fermentation. These findings indicate that home-scale pressure cooking combined with lactic acid fermentation effectively detoxifies OTA-contaminated GP, thus enhancing its safety profile for consumption by livestock animals and humans, despite partial polyphenolic losses.

BackgroundNatural bioactive compounds such as terpenoids and phenolic acids have emerged as promising agents in dermatological research due to their proven antioxidant, antimicrobial and anti-inflammatory properties. Hidradenitis Suppurativa (HS), a chronic inflammatory condition, presents a therapeutic challenge that could benefit from innovative approaches harnessing these natural compounds.ObjectiveThe present study aimed to evaluate the antimicrobial and immunomodulatory effects of phytoconstituent agents (FCs) including Gallic Acid (GA), α–Terpineol (αT) and Nerolidol (N), both individually and in combinations. The potential of these compounds to enhance immune regulation and inhibit biofilm development in HS-related pathogen was explored through in vitro investigations, emphasizing their therapeutic potential in managing HS-related infections and inflammation.MethodsPhytocompounds (FCs) (GA, αT and N) were obtained by solubilization in dimethyl sulfoxide (DMSO) at an initial concentration of 10 mg/mL and tested against standard and clinical strains of HS-associated pathogens. Additionally, Lactic Acid Bacterial (LAB) strains isolated from normal microbiota, dental plaque and lactic fermented foods were assessed for their antimicrobial, anti-biofilm and immunomodulatory effect, using both qualitative and quantitative assays. The immunomodulatory properties were analyzed using macrophages differentiated from THP-1 human monocytic cells. Cytokine modulation was measured via Enzyme-Linked Immunosorbent Assay (ELISA).ResultsThe combination of α-terpineol and nerolidol demonstrated potent antimicrobial activity and markedly inhibiting biofilm development, particularly against Gram-positive bacterial strains. A significant modulation of the inflammatory response, including enhanced IL-10 induction, was observed when Lactobacillus paracasei was combined with either nerolidol or α-terpineol.ConclusionsThese findings underscore the potential of natural bioactive compounds and their combinations as promising candidates for further investigation in managing skin infections and inflammation-related disorders, including HS. Future studies are essential to optimize formulations, evaluate compound stability, cytotoxicity and skin penetration and establish efficacy in vivo, paving the way for the development of well-tolerated and effective topical formulations.