Pentosus Strain Research Articles

Genomic Characterization and Probiotic Properties of Lactiplantibacillus pentosus Isolated from Fermented Rice.

The aim of the study was the preliminary genetic and phenotypic characterization of a potential probiotic strain of Lactiplantibacillus pentosus (strain krglsrbmofpi2) obtained from traditionally fermented rice. Genome sequencing revealed that the strain has a 3.7-Mb genome with a GC content of 46 and a total of 3192 protein-coding sequences. Using bioinformatic methods, we have successfully identified phage genes, plasmids, pathogenicity, antibiotic resistance and a variety of bacteriocins. Through comprehensive biochemical and biophysical analyses, we have gained valuable insights into its auto-aggregation, co-aggregation, antibiotic resistance, hydrophobicity, antioxidant activity and tolerance to simulated gastrointestinal conditions. The safety evaluation of the isolated L. pentosus was performed on the basis of its haemolytic activity. Our studies have shown that this strain has a strong antagonistic activity against the priority pathogens identified by the World Health Organization such as Vibrio cholerae, Clostridium perfringens, Salmonella enterica subsp. enterica ser. Typhi, Escherichia coli, Listeria monocytogenes and Staphylococcus aureus. It is essential to fully understand the genetic and functional properties of the L. pentosus strain before considering its use as a useful probiotic in the food industry.

Overproduction of gamma-aminobutyric acid and increased antioxidant capacity by Lactiplantibacillus pentosus TEJ4 through optimization by response surface methodology

Lactic Acid bacteria (LAB) are the main producers of bioactive compounds (peptides, exopolysaccharides, antioxidant compounds, gamma-aminobutyric acid-GABA, etc.). Different strains produce at least one metabolite in high quantities as part of their metabolism, however, there are few reports of LAB with the capacity to produce two or more metabolites simultaneously. Due, the ability of 35 LAB strains previously isolated from dairy products, fermented beverages, and honey to produce gamma-aminobutyric acid (GABA) and the antioxidant capacity was determined. Based on analysis of variance and subsequent comparison of means, the Lactiplantibacillus pentosus strain was selected, and subsequently, using a Draper-Lin small composite design, the conditions of the culture medium (MRS broth) were optimized to achieve the highest production of GABA and increase the antioxidant capacity evaluated by the DPPH assay. The optimal conditions for obtaining 7.99 mg/mL of GABA were 100 mM glutamic acid, a pH of 6, a temperature of 40 °C, and 72 h of fermentation. To obtain the highest antioxidant capacity (6.87 µmol TE/mL), 200 mM glutamic acid and a pH of 4.0 were used. We reported an isolated strain of nondairy product (L. pentosus TEJ4) with the capacity to produce both bioactive, GABA, and antioxidants in a single fermentation process in a non-dairy defined medium, which is a feasible alternative to the normal process of producing bioactive compounds.

The advantages and trends of lactic acid fermentation in the production of innovative fruit puree: Analysis with PROMETHEE and cluster.

The goal of this study was to create a fermented probiotic fruit puree for lactose-intolerant people, vegetarians, and infants over 6 months old. Fermented fruit purees were developed using apples, peaches, and bananas with lactic acid bacteria (LAB) strains: Lactobacillus plantarum subsp. plantarum (S5), Lactobacillus fermentum strain w8 (S10), and Lactobacillus pentosus strain ml104 (S14). Different fruit puree formulations were produced using three strains, two inoculation ratios (4% and 5%), and two fermentation durations (24 and 48h). The physicochemical parameters (pH, total soluble solids, and color), total phenols content (TPC), total antioxidant capacity, bacterial viability, volatile aroma profile (VAP), and individual phenolic compound profile of fruit puree fermented for both 24 and 48h were compared with the unfermented (control) purees. The results of VAP were evaluated via PROMETHEE and cluster analysis. Time of fermentation and bacterial cultures at varied concentrations improved color values of samples (L*, a*, and b*) compared to controls. The level of bioactive compounds in several samples (S10 and S14) decreased after fermentation in contrast to S5 samples. The bacterial population in the samples ranged from ∼7.00 to 9.50 log CFU/g after 48-h fermentation. The fruit puree samples exhibited the presence of two different phenolic compounds and a total of 17 distinct volatile aroma compounds. The control sample scored highest for aromatic components in PROMETHEE, while S14-II was the most unique sample in cluster analysis. In conclusion, fermented probiotic fruit puree shown high promise as a carrier for live probiotics, and the fermentation process boosted the nutritional content of the fruit puree.

Potential for Strengthening Immune Function and Sports Performance with Lactobacillus pentosus b240

PURPOSE: Recently, functional beverages have played a crucial role in supplementing basic nutrition and providing performance-enhancing and health benefits. Among these beverages, those containing Lactobacillus pentosus strain b240 (b240) have been utilized to promote the health and performance of athletes. This study aims to provide an overview of recent research findings regarding the nutritional and physiological efficacy of a novel functional beverage containing probiotic b240 for enhancing sports performance and promoting health.METHODS: This review collected and analyzed data from previous studies to evaluate the nutritional and physiological benefits of a novel functional beverage containing probiotic b240 for enhancing exercise performance and health. The studies were obtained through online databases and search engines, including PubMed, Web of Science, and Google Scholar.RESULTS: Beverages containing b240 positively affect immune strengthening, offering significant physiological and nutritional advantages. These innovative conditioning beverages enhance sports performance through their biological benefits and promise to improve secretory immunoglobulin A (sIgA), promoting overall health. Additionally, the potential applications of b240 in enhancing the immune system and performance could be significant for public health, particularly given the common obstacle of time constraints to regular exercise.CONCLUSIONS: These results indicate the need for deep insights into effective nutritional and exercise management strategies for enhancing immune function and sports performance. Further studies are required to investigate the effects of probiotic b240 conditioning beverages on exercise performance and healthcare.

Co-fermentation of peanut milk by selected lactic acid bacteria on its protein structure, Ara h 1's immunoreactivity, physical-chemical properties and sensory attributes

The commercialization of peanut products is presently limited by the absence of a reliable method of degrading the allergen while yielding acceptable flavor. We examined the effect of co-fermentation of peanut milk by Lactobacillus plantarum strain P1 and Lactobacillus pentosus strain Y6 (FPM-LE) on its protein structure, Ara h 1's immunoreactivity, physicochemical properties and flavor. Protein analysis showed that protein folding, and degradation occurred during the fermentation and significantly degraded peanut proteins greater than 20 kDa. The immunoreactivity of FPM-LE of Ara h 1 was most reduced by 74.65% compared to sterilized peanut milk. We found that FPM-LE had higher acidity, water holding capacity, viscosity. The flavor of FPM-LE was significantly improved compared to peanut milk fermented by L. plantarum P1 or L. pentosus Y6 alone. The characteristic flavor metabolites (CFM) of FPM-LE were 1-hexanol. Overall, FPM-LE as a product has strong potential to become a hypoallergenic, peanut milk drink with excellent taste and flavor.

Antibacterial activity of lactic acid bacteria from black soldier fly (Hermetia illucens) larvae fed with empty fruit bunch and tofu waste

Antibiotic Growth Promoters (AGP) are prohibited for use in livestock due to their detrimental effects on consumer safety and livestock productivity. Probiotics are an alternative to AGP because they offer microorganisms that are beneficial to the livestock health. In this investigation, Lactic acid bacteria (LAB) from the Black Soldier Fly (BSF) larvae’s will be isolated, tested for their antimicrobial activities and molecularly identified using 16S rRNA gene with Polymerase Chain Reaction (PCR) technique. The larvae are fed with empty fruit bunch and tofu wastes as a source of prebiotics to the indigenous LAB. The LAB isolates were enumerated and morpho-biochemically characterized. Disk diffusion method was used to determine the antibacterial efficacy of LAB isolates against pathogenic bacteria, such as Salmonella enterica serotype Pullorum, Salmonella enterica serotype Typhimurium ATCC® 14028, and Escherichia coli ATCC® 8739. Nine bacterial isolates were purified from a population density of log 6 Colony-forming unit (CFU)/mL on de Man Rogosa Sharp (MRS) agar. Four LAB isolates were confirmed through (-) catalase activity and acids production (homofermentative). Two LAB isolates namely 5P3i3 and 5P3i5 were designated as the most potential strains against three pathogenic bacteria with the strongest inhibitory activities against E. coli, followed by S. enterica ser. Typhimurium and S. enterica ser. Pullorum. By using 16S rRNA gene sequencing, the two LAB isolates were assigned to Lactiplantibacillus pentosus and submitted to GenBank as L. pentosus strain 5P3i3 (OP445834.1) and L. pentosus strain 5P3i5 (OP445835.1). The results of this study will be further investigated with the characterization of potential isolates as probiotic candidates to be supplemented in poultry.

Draft genome sequence of a Lactiplantibacillus pentosus strain isolated from traditionally fermented rice.

Lactiplantibacillus pentosus is a probiotic bacterium reported to be present in various fermented foods, such as fermented olives, and it significantly influences human health. The present study concerns a lactic acid bacterial strain designated L. pentosus krglsrbmofpi2, isolated from traditional fermented rice, and which has been shown to have an assortment of beneficial attributes. Using Illumina technologies, we have sequenced and investigated the whole genome sequence of L. pentosus krglsrbmofpi2 to understand its functionality and safety. The chromosomal genome was 3.7 Mb in size with 46% GC content and 3192 protein-coding genes. Additional extensive bioinformatics investigations were carried out involving whole genome sequence assembly and annotation.

Bacterial diversity of stingless bee honey in Yunnan, China: isolation and genome sequencing of a novel acid-resistant Lactobacillus pentosus (SYBC-MI) with probiotic and L. tryptophan producing potential via millet fermentation.

Stingless bee (Hymenoptera, Apidae, and Trigona) honey is a remarkable "miracle liquid" with a wide range of medical benefits for conditions including gastroenteritis, cataracts, and wound healing. Our study aimed to isolate, identify, and characterize acid-resistant Lactobacillus spp. from sour honey distributed in Yunnan, China. To assess the safety of an entirely novel Lactobacillus pentosus strain, S4 (OM618128), based on probiotic property evaluation and whole-genome sequencing analysis. A 16S rRNA gene high-throughput sequencing analysis showed that Lactobacillus was abundant at the genus level in sour honey. Seven Lactobacillus strains (viz. S1-7) were isolated from sour honey using a multiple-anaerobic culture enrichment method. One potential acid-resistant isolate, Lactobacillus sp. S4, was obtained after screening the seven Lactobacillus isolates, and it had the highest lactic acid production (17.62g/L), followed by Lactobacillus sp. S3 (17.07g/L). Phylogenetic and comparative analyses of conserved sequence regions have shown that all seven strains are phylogenetically located in the Lactobacillus pentosus sub-cluster. In L. pentosus SYBC-MI, there is a circular chromosome (3288615 bps) and 11,466 bps plasmids. GC content is 44.03%. The number of predicted genes is 3,129, with 16 rRNAs and 74 tRNAs present. During the fermentation of foxtail millet by seven Lactobacillus pentosus (S1-7) strains isolated from sour honey, a potential tryptophan accumulating isolate, Lactobacillus pentosus S4, was obtained, which could reach a maximum tryptophan content of 238.43mgL-1 that is 1.80 times the initial tryptophan content in the fermentation broth. This strain has strong acid tolerance, salt tolerance, and fermentation acid production abilities. This strain degrades nitrite at a rate of over 99%, and it has high probiotic potential as well. This project has established a solid foundation for further exploring the excellent lactic acid bacteria in sour honey. It is also investigating the key taxa and their role in the environment. According to the results of our studies, these LAB isolates provide a lot of potential for use in the future, as a source of probiotics for human, animals, and starter cultures for food applications.

Do regrowth age and microbial inoculant usage affect the microbial diversity and fermentation characteristics of forage peanut silage?

AbstractThis study evaluated the fermentation characteristics, microbial diversity, chemical composition, and in vitro digestibility of forage peanut silage harvested at two regrowth ages and treated with microbial inoculants at different fermentation periods. A randomized block design was used, with two regrowth ages (R; 40 and 80 days), three microbial inoculants (I; control without inoculant [CTRL], strain AV14.17—Lactiplantibacillus pentosus strain AV14.17 [ISO], and commercial inoculant [CI] Sil‐All 4 × 4 (Lallemand Animal Nutrition®, Patos de Minas‐MG, Brazil), and four storage time (ST; 3, 14, 30, and 60 days after ensiling) arranged in a 2 × 3 × 4 factorial scheme, with four replications. The R × I × ST interaction had a significant effect (p ≤ .05) on the ammoniacal nitrogen content in relation to total nitrogen (NH3‐N/ total N) and on the yeast population. The I × ST interaction also had a significant effect (p ≤ .05) on pH, soluble carbohydrate, NH3‐N/total N, lactic acid bacteria, yeast, and filamentous fungi. Inoculated silages with ISO and CI showed lower pH and NH3‐N/total N values, as well as lower abundance of enterobacteria, yeast, and filamentous fungi. In silages inoculated with ISO, the relative abundance of genus Lactiplantibacillus was high and that of genus Enterobacter was low. Silages inoculated with ISO and CI showed predominance of the family Lactobacillaceae. The data support the recommendation to ensile forage peanut at both regrowth ages (40 and 80 days) associated with microbial inoculant application to promote improvements in the fermentation characteristics of the silage and a greater abundance of genus Lactiplantibacillus.

Lactic Acid Production Using Sugarcane Juice as an Alternative Substrate and Purification through Ion-Exchange Resins

The commercial importance of lactic acid (LA) is due to its versatility, especially in the food industry, and for being the precursor of poly-lactic acid, which demands a high-quality LA precursor. The overall LA production process still has some bottlenecks related to costs; thus, alternative substrates such as sugarcane juice may reduce the cost of the fermentation medium and provide a favorable environment for the Lactobacillus pentosus strain, which continues to be explored. In this context, this work presents the process of producing LA from sugarcane juice. The LA purification method is also described using different ion-exchange resins, both in packed columns and in a stirred tank. The fermentation kinetics showed the highest LA production of 113.74 g/L in 96 h, in which a productivity of 1.18 g LA/L∙h was reached. Among the purification techniques, the combined use of Amberlite IR120 and IRA-67 resins under agitation in a stirred tank was the best condition, and resulted in a final LA concentration of 189.11 g/L after 120 min, with 95% LA mass recovery. This result demonstrates a simplified way to use ion-exchange resins safely and in a controlled environment, and with process scale-up viability.

Nutritional and therapeutic aspects of fermented buffalo milk produced by Lactiplantibacillus pentosus HBUAS53657

Lactiplantibacillus pentosus strain HBUAS53657 was used as a starter in the production of fermented buffalo milk, with citrus added as a prebiotic to improve taste and antioxidant levels. Fermented milk products containing 6% starter L. pentosus HBUAS53657 and 20% orange juice produced the best results in physicochemical, microbiological, and organoleptic tests. This fermented milk product will also be used for intervention testing research to overcome children’s nutritional problems. This is a descriptive study. This study aimed to analyse the composition of macro (protein, fat, carbohydrate, fibre and total energy) and micronutrients (Ca, Na, K, Zn and phosphorus) content of fermented milk Lactiplantacillus pentosus strain HBUAS53657 with 20% orange juice. The data on the characteristics of macro and micronutrients were analysed quantitatively with descriptive analysis, presenting the data from the study using tables and graphs. The result shows the fermented milk served contains macro and micronutrients. Plain fermented milk has a high protein and calorie content compared to fermented milk with the addition of orange juice, while the mineral content is almost the same. Plain fermented milk is more recommended to overcome nutritional deficiencies.The findings of this study can be used to promote increased consumption or fermentation of milk

Changes in resistome profile of potential probiotic Lactiplantibacillus pentosus in response to edible oil adaptation

Despite increasing interest to investigate horizontal gene transfer as a leading cause of antibiotic resistance spread, the resistome is not only influenced by the influx and efflux of genes in different environments. Rather, the expression of existing genes under different stress conditions requires special attention. This study determined whether pre-adapting Lactiplantibacillus pentosus strains, isolated from Aloreña green table olives, to vegetable-based edible oils influence their phenotypic and genotypic responses to antibiotics. This has significant diet, food matrix, gut health, and food safety concerns. Pre-adapting L. pentosus strains to oils significantly changed their susceptibility profile to antibiotics. However, results generally differed among the three strains; although changes in the Minimum Inhibitory Concentration (MIC) of antibiotics occurred, it depended on the L. pentosus strain and the oil used for adaptation. The pre-adaptation of L. pentosus strains with olive, sunflower, argan and linseed oils induced gene expressions (e.g., rpsL, recA and uvrB) in several stress responses. Thus, to analyze this fact in-depth, transcriptional changes were reported in the selected potential probiotic L. pentosus CF2-10 adapted with olive or sunflower, rerouting its metabolic pathways to export toxic molecules through efflux pumps and ABC transporters. Pre-adaptation of some lactobacilli with olive or sunflower oils may represent a novel approach for manufacturing probiotic products with improved stability, functionality and robustness.

Physicochemical and microbiological fermented buffalo milk produced by probiotic Lactiplantibacillus pentosus HBUAS53657 and sweet orange juice (Citrus nobilis)

Abstract. Susmiati, Melia S, Purwati E, Alzahra H. 2022. Physicochemical and microbiological fermented buffalo milk produced by probiotic Lactiplantibacillus pentosus HBUAS53657 and sweet orange juice (Citrus nobilis). Biodiversitas 23: 4329-4335. Fermented milk is a type of dairy product that has been fermented with lactic acid bacteria. Changes in starter lactic acid bacteria and fruits can improve fermented dairy's physicochemical quality and total lactic acid bacteria (LAB) colonies. This study investigates how changes in the concentration of starter Lactiplantibacillus pentosus HBUAS53657 and sweet orange juice concentration affect protein, fat, moisture, total titratable acidity, pH value, and total lactic acid bacteria (LAB) colonies in buffalo fermented milk. This study used randomized block design (RBD) experiment, with factor A being starter L. pentosus strain HBUAS53657 4%, 5% and 6% (A1, A2 and A3) and factor B being sweet orange juice 10%, 15% and 20% (B1, B2 and B3) with three replications as a treatment. The data were statistically processed using analysis of variance, and the smallest significant difference test was p<0.05. The results showed that the protein content ranged from 5.81-6.33%, fat content 6.14-6.35%, water content 81.63- 85.78%, pH 3.57-4.23, TTA value 1.30-1.85 and total LAB colonies from 4.67×109 to 9.0×109 CFU/mL. Fermented milk products with 6% starter L. pentosus HBUAS53657 and 20% sweet orange juice produced the best results. This product is suitable for consumption as a probiotic beverage.

Lactobacillus pentosus Alleviates Lipopolysaccharide-Induced Neuronal Pyroptosis via Promoting BIRC3-Mediated Inactivation of NLRC4.

Objective Neurodegenerative disease is a common neurodegenerative disorder. Lactobacillus pentosus (L. pentosus) plays a neuron-protective role. This study aimed to investigate the effects of L. pentosus on neurodegenerative diseases. Methods Cells were treated with lipopolysaccharide (LPS) to establish neurodegenerative diseases model in vivo and with L. pentosus strain S-PT84. Reverse transcription-quantitative PCR (RT-qPCR) was applied to determine mRNA levels. Western blot was performed to detect protein expression. Cellular behaviors were detected using Cell Counting Kit-8 (CCK-8), flow cytometry, and TdT-mediated dUTP nick-end labeling (TUNEL) assay. The interaction between baculoviral IAP repeat containing 3 (BIRC3) and NLR family CARD domain containing 4 (NLRC4) was predicted by STING and verified by western blot. Result L. pentosus suppressed LPS-induced pyroptosis and promoted the cell viability of neurons. Additionally, L. pentosus suppressed the release of proinflammatory cytokines (interleukin 1 beta (IL-1β) and IL-18) and the protein expression of pyroptosis biomarkers (cleaved caspase1 (CL-CASP1) and N-terminal fragment gasdermin D (GSDMD-N)). Moreover, L. pentosus upregulated BIRC3, which induced the inactivation of NLRC4. However, BIRC3 knockdown alleviated the effects of L. pentosus and induced neuronal degeneration. Conclusion L. pentosus may play a neuron-protective role via regulating BIRC3/NLRC4 signaling pathways. Therefore, L. pentosus may be a promising strategy for neurodegenerative diseases.

Detoxification of patulin by Lactobacillus pentosus DSM 20314 during apple juice fermentation

Patulin, a poisonous compound produced by Aspergillus, Byssochlamys, and Penicillium , is widely existed in fruits. The control of patulin has always been an important aspect in fruit products processing. As a kind of probiotic, lactic acid bacteria have been usually applied to the fermentation of many kinds of fruit juice, and exhibit promising access on patulin control for its high efficiency and safety. This article aims to screen probiotic strains that have a good capacity for patulin control during juice fermentation. In this study, six LAB strains were used for the fermentation of apple juice, and their ability for the removal of patulin in apple juice fermentation and in vitro digestive model were evaluated. The results indicated that all tested strains were eligible for apple juice fermentation. During this process, 53.14 % of patulin in apple juice (500 μg/L) can be detoxified by Lactobacillus pentosus (DSM 20314) in 24 h and that of the other strains were in the ranging of 13.3%–30.34 %. And in vitro digestive model, all the strains reduced 17.6%–44.2 % of patulin. The stability testing further determined that the removal of patulin was mainly carried out by degradation. Based on this, the optimized test results revealed that with the inoculation proportion of 5 % and shaking incubation, patulin spiked in apple juice can be effectively degraded by L. pentosus (DSM 20314), which has a good fermentation performance and exhibits a great potential in patulin control during apple juice fermentation and digestion. • A Lactobacillus pentosus strain was selected for patulin degradation during apple juice fermentation. • The selected Lactobacillus pentosus strain can reduce patulin in vitro digestion model. • The effects of different factors on the degradation of patulin were evaluated.

Safety Assessment of a New Strain of Lactobacillus pentosus (IBRC=11143) As a Candidate Probiotic

Background: It is believed that the consumption of an adequate amount of live lactic acid bacteria (as probiotic) may improve the health of the host. Many strains of lactic acid bacteria are generally considered to be safe. However, some strains have shown some adverse effects.
 Objectives: This study aimed to investigate the safety of a new strain of Lactobacillus pentosus (IBRC=11143) in Wistar rats
 Methods:In this experimental study, male and female Wistar rats (n=6) were used. A subacute toxicity study (for 28 days) was conducted by oral administration of Lactobacillus pentosus to the animals. In each sex, one group received saline, and the other two groups received the bacteria at doses of 1×108 and 1×109 Colony-Forming Units (CFU)/rat.
 Results: No significant alteration in the liver and kidney tissues was seen. However, in both sexes, there were significant differences in urea and creatinine levels between the control and the experimental groups. Some blood parameters (Lymphocyte, red blood cell, hematocrit, and hemoglobin) also showed significant changes in the groups that received the bacteria. Moreover, a significant increase in alkaline phosphatase level was observed in male rats.
 Conclusion: The results indicate that Lactobacillus pentosus (11143) is not entirely safe like other Lactobacillus strains. Therefore, the Lactobacillus pentosus (11143) strain may not be the right choice as a probiotic for human consumption.

Potential probiotic lactic acid bacteria isolated from fermented gilaburu and shalgam beverages

Recently, there has been a growing interest for fermented food and drinks in the world for their possible health benefits. In this study, some lactic acid bacteria (LAB) strains were isolated from two different traditionally fermented Turkish beverages, gilaburu and shalgam and characterized in terms of their probiotic properties. According to obtained results, all the isolates had high resistance to low pH (2.5). Lactiplantibacillus pentosus strain XL963 was the most resistant bacteria to the acidity with a reducing rate of 1.05%. Meanwhile, Lactiplantibacillus. plantarum subsp. plantarum strain W2 was the most resistant isolate to bile salts while Limosilactobacillus fermentum strain Akhavan E3 was the most sensitive one with a reducing ratio of 7.33% at amount of 1.5% bile salts. All the isolates were able to deconjugate the bile salts at varying levels. The antimicrobial effect of the isolates on the test pathogens was also variable. Moreover, bacterial cells showed highly adhesive ability on the Caco-2 adenocarcinoma intestinal epithelial cells from ratio of 37%–88%. In conclusion, in this study, findings indicated that LAB strains isolated from traditional gilaburu and shalgam beverages exhibited high probiotic potential and could be used for designing different functional food products with great bioactive properties.

Polyphenol Profiling of Chestnut Pericarp, Integument and Curing Water Extracts to Qualify These Food By-Products as a Source of Antioxidants.

Plant polyphenols have beneficial antioxidant effects on human health; practices aimed at preserving their content in foods and/or reusing food by-products are encouraged. The impact of the traditional practice of the water curing procedure of chestnuts, which prevents insect/mould damage during storage, was studied to assess the release of polyphenols from the fruit. Metabolites extracted from pericarp and integument tissues or released in the medium from the water curing process were analyzed by matrix-assisted laser desorption ionization-time of flight-mass spectrometry (MALDI-TOF-MS) and electrospray-quadrupole-time of flight-mass spectrometry (ESI-qTOF-MS). This identified: (i) condensed and hydrolyzable tannins made of (epi)catechin (procyanidins) and acid ellagic units in pericarp tissues; (ii) polyphenols made of gallocatechin and catechin units condensed with gallate (prodelphinidins) in integument counterparts; (iii) metabolites resembling those reported above in the wastewater from the chestnut curing process. Comparative experiments were also performed on aqueous media recovered from fruits treated with processes involving: (i) tap water; (ii) tap water containing an antifungal Lb. pentosus strain; (iii) wastewater from a previous curing treatment. These analyses indicated that the former treatment determines a 6–7-fold higher release of polyphenols in the curing water with respect to the other ones. This event has a negative impact on the luster of treated fruits but qualifies the corresponding wastes as a source of antioxidants. Such a phenomenon does not occur in wastewater from the other curing processes, where the release of polyphenols was reduced, thus preserving the chestnut’s appearance. Polyphenol profiling measurements demonstrated that bacterial presence in water hampered the release of pericarp metabolites. This study provides a rationale to traditional processing practices on fruit appearance and qualifies the corresponding wastes as a source of bioactive compounds for other nutraceutical applications.

Lactobacillus pentosus strain S-PT84 improves steatohepatitis by maintaining gut permeability.

Intestinal mucosal barrier dysfunction is closely related to the pathogenesis of nonalcoholic steatohepatitis (NASH). Gut immunity has been recently demonstrated to regulate gut barrier function. The Lactobacillus pentosus strain S-PT84 activates helper T cells and natural killer/natural killer T cells. In this study, we examined the effect of S-PT84 on NASH progression induced by high-cholesterol/high-fat diet (CL), focusing on the immune responses involved in gut barrier function. C57BL/6 mice were fed a normal chow or CL diet with or without 1 × 1010 S-PT84 for 22 weeks. S-PT84 administration improved hepatic steatosis by decreasing triglyceride and free fatty acid levels by 34% and 37%, respectively. Furthermore, S-PT84 inhibited the development of hepatic inflammation and fibrosis, suppressed F4/80+ macrophage/Kupffer cell infiltration, and reduced liver hydroxyproline content. Administration of S-PT84 alleviated hyperinsulinemia and enhanced hepatic insulin signalling. Compared with mice fed CL diet, mice fed CL+S-PT84 had 71% more CD11c-CD206+ M2 macrophages, resulting in a significantly decreased M1/M2 macrophage ratio in the liver. Moreover, S-PT84 inhibited the CL diet-mediated increase in intestinal permeability. Additionally, S-PT84 reduced the recruitment of interleukin-17-producing T cells and increased the levels of intestinal tight junction proteins, including zonula occludens-1, occludin, claudin-3, and claudin-7. In conclusion, our findings suggest that S-PT84 attenuates diet-induced insulin resistance and subsequent NASH development by maintaining gut permeability. Thus, S-PT84 represents a feasible approach to prevent the development of NASH.

Complete genome sequence analysis of a strain Lactobacillus pentosus ZFM94 and its probiotic characteristics

Lactic acid bacteria have been attracting increased attentions recent years because of harboring probiotic properties. In present study, a Lactobacillus pentosus strain ZFM94 was screened from healthy infant feces and its probiotic characteristics were investigated. We found that ZFM94 was resistant to environmental stresses (temperature, pH and NaCl), tolerant to gastrointestinal juice and bile salts, with inhibitory action against pathogens and capacity of folate production etc. Additionally, complete genome sequence of the strain was analyzed to highlight the probiotic features at genetic level. Genomic characteristics along with the experimental studies is critically important for building an appropriate probiotic profile of novel strains. Genes that correspond to phenotypes mentioned above were identified. Moreover, genes potentially related to its adaptation, such as carbon metabolism and carbohydrate transporter, carbohydrate-active enzymes, and a novel gene cluster RaS-RiPPs, were also revealed. Together, ZFM94 could be considered as a potential probiotic candidate.