Probiotic Lactic Acid Bacteria Research Articles

Identification of novel probiotic lactic acid bacteria from soymilk waste using the 16s rRNA gene for potential use in poultry

Background and Aim: In-feed antibiotics have been used as antibiotic growth promoters (AGPs) to enhance the genetic potential of poultry. However, the long-term use of AGPs is known to lead to bacterial resistance and antibiotic residues in poultry meat and eggs. To address these concerns, alternatives to AGPs are needed, one of which is probiotics, which can promote the health of livestock without having any negative effects. In vitro probiotic screening was performed to determine the ability of lactic acid bacteria (LAB) isolated from soymilk waste to be used as a probiotic for livestock. Materials and Methods: Four LAB isolates (designated F4, F6, F9, and F11) isolated from soymilk waste were used in this study. In vitro testing was performed on LAB isolates to determine their resistance to temperatures of 42°C, acidic pH, bile salts, hydrophobicity to the intestine, and ability to inhibit pathogenic bacteria. A promising isolate was identified using the 16S rRNA gene. Results: All LAB isolates used in this study have the potential to be used as probiotics. On the basis of the results of in vitro testing, all isolates showed resistance to temperatures of 42°C and low pH (2.5) for 3 h (79.87%–94.44%) and 6 h (76.29%– 83.39%), respectively. The survival rate at a bile salt concentration of 0.3% ranged from 73.24% to 90.39%, whereas the survival rate at a bile salt concentration of 0.5% ranged from 56.28% to 81.96%. All isolates showed the ability to attach and colonize the digestive tract with a hydrophobicity of 87.58%–91.88%. Inhibitory zones of LAB against pathogens ranged from 4.80–15.15 mm against Staphylococcus aureus, 8.85–14.50 mm against Salmonella enteritidis, and 6.75–22.25 mm against Escherichia coli. Although all isolates showed good ability as probiotics, isolate F4 showed the best probiotic ability. This isolate was identified as Lactobacillus casei strain T22 (JQ412731.1) using the 16S rRNA gene. Conclusion: All isolates in this study have the potential to be used as probiotics. However, isolate F4 has the best probiotic properties and is considered to be the most promising novel probiotic for poultry. Keywords: lactic acid bacteria, poultry, probiotic.

Evaluating The Cytotoxic Activity of Lactobacillus plantarum IIA-1A5 Against MCF-7 Human Breast Cancer Cells and Identifying Its Surface Layer Protein Gene

Breast cancer is a serious global health concern, with a high mortality rate worldwide. Using natural compounds as potential cancer therapies is a promising approach to address this issue. Previous research has shown that probiotic lactic acid bacteria (LAB) and their metabolites, such as surface layer protein (slp), have a positive impact on a variety of health disorders, including cancer. The purpose of this study was to evaluate the ability of Lactobacillus plantarum IIA-1A5 to suppress the growth of the MCF-7 breast cancer cell line and detect the presence of the slp gene. Intracellular and extracellular protein fractions were isolated from L. plantarum IIA-1A5 cultures. The protein concentrations and molecular weights of the extracts were measured. The anticancer activity of the extracts was assessed using the MTT cytotoxicity test, and IC50 values were calculated. The slp gene was identified through polymerase chain reaction (PCR) amplification and nucleotide sequencing. The results demonstrated that L. plantarum IIA-1A5 had a concentration-dependent inhibitory effect on MCF-7 breast cancer cells, with IC50 values of 6.831 and 12.35 μg/mL for intracellular extracts and extracellular extracts, respectively. Additionally, PCR amplification and nucleotide sequencing confirmed the presence of the slp gene, which may contribute to the strain’s anticancer abilities. These findings suggest the potential of L. plantarum IIA-1A5 as a natural anticancer agent against MCF-7 breast cancer cells. Further research is warranted to elucidate the underlying mechanisms of L. plantarum IIA-1A5 in breast cancer treatment.

New generation of functional yogurts fermented with probiotic lactic acid bacteria isolated from human milk

Background: The cultures used in the production of "bio-yoghurts" typically consist of a blend of traditional yogurt starters, such as S. thermophilus and L. delbrueckii subsp. bulgaricus, along with probiotics like L. acidophilus, L. casei, L. reuteri, and Bifidobacterium spp. These probiotics, although beneficial, face challenges thriving in milk due to its short fermentation time (4–5 hours). The rapid acidification caused by the starter’s results in probiotic levels dropping below the "therapeutic minimum" during the intended refrigerated shelf life of the product. A potential solution to this issue lies in leveraging lactic acid bacteria isolated from the human milk which possess both robust probiotic characteristics and starter properties. Incorporating such strains in yogurt starter could address the acidity imbalance and contribute to maintaining optimal probiotic levels throughout the refrigerated shelf life of the product. Objective: This research aims to develop a new generation of sustainable functional yoghurts suitable for consumers of all ages using as starters predominant probiotic lactic acid bacteria isolated from the breast milk of healthy women. Results: This study marks the first implementation of the critical dilution culture method in sterile cow milk for the selection of predominant lactic acid bacteria (LABs) from women's breast milk. Remarkably, all samples yielded LAB capable of independently fermenting milk. Although breast milk is a good medium for the growth of residential lactic acid bacteria, it never coagulates due to low concentration of caseins. The isolated strains, identified as belonging to the species L. delbrueckii subsp. lactis, L. fermentum, L. casei subsp. sakei, Streptococcus thermophiles and Lactococcus lactis, exhibited probiotic and adaptive properties essential for gut colonization in humans. Utilizing symbiotic LAB starters were created functional yogurts with heightened technological, physicochemical, and sensory characteristics. Conclusions: Yogurts fermented using human milk LABs are safe and can be recommended as a functional dairy food, for pregnant women as well as for pre-term and full-term infants as a substitute/supplement for mother's milk. Moreover, these LABs can be included in infant formulas or used in pre-treatment of infant formula milk to improve its nutritional value and safety. Keywords: Breast milk, lactic acid bacteria, probiotic, milk fermentation, functional yogurt

Improving the Functionality of Yogurt after Fortification with a Synbiotic Combination of a Potential Probiotic and Bacteriocin-Producing Bacteria and Hydnora abyssinica Phytosomes

Functional dairy products are attracting consumers’ attention, as they simultaneously have nutritional and health benefits. Hence, we aimed in this study to fortify a dairy product (yogurt) with phytosomes of extract from Hydnora abyssinica (a holoparasitic plant that has ethnobotanical value) and a potential bacteriocin-producing probiotic lactic acid bacterium (LAB). Goat cheese was screened for LAB with promising antimicrobial activity, and the safety and probiotic potential of the selected isolate were studied. As a result, strain GA5 was selected due to its wide antimicrobial activity that was suggested to be caused by bacteriocin production. Moreover, this strain showed promising stress tolerance, in vitro antioxidant activity (95 ± 2.8%), and hydrophobic potential (87.18 ± 3.43%). Strain GA5 was molecularly identified as Lactiplantibacillus plantarum GA5. On the other hand, a hydromethanolic extract was prepared from H. abyssinica flowers, and its prebiotic potential and polyphenol content were evaluated. This extract was also encapsulated in phytosomes. Then, the physical and morphological characteristics of prepared phytosomes were studied. Yogurt fortified with these ingredients (L. plantarum GA5 together with free H. abyssinica extract or its extract encapsulated in phytosomes) showed higher antioxidant content, viscosity, texture profile, and sensory properties than the control. Furthermore, the yogurt remained unspoiled for over 21 days, indicating that the added ingredients prolonged its shelf life. As far as we know, this is the first study describing the fortification of yogurt with H. abyssinica phytosomes and a potential bacteriocin-producing probiotic LAB.

Selective production of two prebiotic extracellular polysaccharides from an oral probiotic lactic acid bacterium, Streptococcus salivarius SY511

Streptococcus salivarius is a lactic acid bacterium and an oral probiotic species. Growth of S. salivarius in a sucrose medium can lead to the production of exopolysaccharides (EPSs) that are potential prebiotics. However, no studies have yet examined use of this species for the selective production of high concentrations of EPSs. In this study, we isolated S. salivarius SY511 from infant feces and grew it in a sucrose medium to produce high levels of water-insoluble and water-soluble EPSs. NMR and monosaccharide analysis demonstrated that water-insoluble glucan and water-soluble levan were the two main EPSs. Batch fermentation in MRS-sucrose medium led to the efficient production of these two EPSs, and Tween 80 was a key factor that affected their differential production. In the fed-batch fermentation, 22.7 g/L of water-insoluble glucan was produced in the MRS-sucrose medium, while 24.9 g/L of levan was produced in the MRS-sucrose medium without Tween 80. Compared to S. salivarius M18, S. salivarius SY511 had higher or similar antimicrobial activity against major oral pathogens. Furthermore, the water-insoluble glucan and levan from S. salivarius SY511 had excellent prebiotic, anti-inflammatory, and antioxidant effects. Our study of S. salivarius SY511 identified a method for the selective production of two EPSs.

Потенціал росту стерляді прісноводної (Acipenser ruthenus Linnaeus, 1758) в ювенальний період за використання пробіотичного препарату «Емпробіо»

Purpose. To study the effect of the complex probiotic “Emprobio” on the survival and growth rates of larvae and fry of the sterlet (Acipenser ruthenus) as well as to assess its effect on the morphological structure of the intestine and liver. Methodology. The study of the effect of the probiotic was carried out on larvae and fry of sterlet. 6-hour enrichment of live feed organisms was carried out in 2 variants. In the variant 1, the concentration of the probiotic preparation was 0.4 cm3/dm3 of the incubation mixture. In the variant 2, similarly, the preparation concentration was 4.0 cm3/dm3. Larvae and fry were fed with Artemia nauplii, which were the transfer of the probiotic. Every 7 days, the average fish weight, the growth and survival rates were analyzed. Determination of the number of colonies of lactic acid bacteria in the intestines of fish was carried out by the method of deep seeding in Petri dishes. Determination of unicellular fungi was carried out by the method of serial dilutions of intestinal contents in a peptone-buffer solution with subsequent inoculation on a sterile wort-agar medium. Light-optical examination of cells and tissues was carried out in penetrating light using the equipment “E. Leitz “diaplan” Wetzlan” (Germany), halogen illuminator “Linvatec-2” (USA). General morphometric studies of tissue structures were performed with the help of a built-in eyepiece-micrometer as well as with the use of an eyepiece-micrometer overlay grid (eyepiece 7x (Huygens). In-depth studies of individual tissue areas were carried out using a 100x objective, “I-Plan” with a built-in iris diaphragm of 5.5 units of a compensation 20x eyepiece “K. Zeiss”. The data were statistically processed in MS Excel. Findings. During the 1st 7 days of the experiment, there were no significant differences in the growth rate of larvae between the groups.In the 2nd week of the experiment, an increase in the average daily weight gain of fish was observed in the experimental groups, which exceeded the control by 47.0% and 24.7%, respectively.At the end of the experiment, the average weight of fry of the 1st group was higher by 26.9%, and of the 2nd — by 27.9%, compared to the control group. As a result of the use of the probiotic preparation for 28 days, the survival rate of sterlet juveniles in the 1st experimental group was 75.0%. That is, it was 47.1% higher than the results of the control group. In the 2nd experimental group, the survival rate of sterlet juveniles was 80.1%, which was 6.8% higher than in the 1st group, and 57.1% higher than in the control group. The use of “Emprobio” in the feed at a concentration of 4.0 cm3/dm3 contributed to a faster process of microflora redistribution in the intestine. Therefore, already after the 1st 5 days of exogenous feeding, the average daily growth rates of the juveniles in this experimental group had higher values (by 8.8%) compared to the control group. The results of inoculation the intestine contents in the experimental groups showed that the use of the probiotic preparation in the incubation mixture in the amount of 0.4 cm3/dm3 ensured the inoculation of probiotic lactic acid bacteria in the intestines of sterlet juveniles. Their functioning was reflected in fish productive parameters, starting from the 14th day of the experiment. However, the lack of intestinal inoculation by one of the components of the preparation, namely saccharomycetes, indicated the insufficiency of such a concentration to show the full potential of the probiotic. In the 2nd experimental group, positive growth dynamics of the entire microbiome can be seen. Histological studies showed a positive effect of the probiotic preparation at a concentration of 4.0 cm3/dm3 on the morphological structure of the liver. In particular, the area of hepatocytes, which increased by 42.9% after 7 days of the experiment and by 63.0% after 21 days of the experiment. The sizes of the nuclei and the ratio of the diameter of the nucleolus/nucleus of hepatocytes also increased. At the same time, the probiotic did not cause probable changes in the morphological structure of the intestinal wall. Originality. For the first time, the possibility of using the complex probiotic “Emprobio”, introduced by enrichment in live feed for growing sterlet in the juvenile period was analyzed.A positive effect of probiotics at a concentration of 4.0 cm3/dm3 on growth processes and survival of starlet juveniles was shown. The effect of microorganisms on the histostructure of the intestine and liver of the sterlet was clarified. Practical value. The obtained results will be useful for improving the technology of growing sturgeon larvae and fry. Keywords: sterlet, growth rate, survival, enrichment, probiotic, Emprobio, intestine, liver.

Pikeperch (Sander lucioperca) larval rearing optimization: utilization of lactic acid bacteria for improving microbiome diversity and digestive enzyme activity

Lactic acid bacteria (LAB) probiotics were evaluated for their impact on the microbiota and development of pikeperch (Sander lucioperca) larvae during their initial feeding stage (first 21 days). Pikeperch larvae were exposed to LAB probiotics in two ways: (1) via the live-feed only (Treatment 1, live-feed) or (2) via the live-feed and the larval culture water (Treatment 2, probiotic) in comparison to a control group without LAB supplementation. Total length (TL), myomere height (MH), and survival rate were significantly increased in the probiotic compared the Control group. The administration of probiotics significantly positively influenced the microbiome’s diversity. Specifically, the relative abundance of Cytophagales decreased and that of several other taxa increased in both probiotic treatments although differences between treatments became statistically insignificant by day 21. Furthermore, the different treatments had distinct and significant impacts on digestive enzyme development such as protease and lipase, with the most prominent differences occurring at seven days post-hatching (dph). Taken together, these results indicate that the use of LAB in both the live-feed and rearing water has a positive impact on the larvae microbiota and digestive enzyme development in turn positively impacting their development and viability under intensive rearing conditions.

Reducing Immunoreactivity of Gluten Peptides by Probiotic Lactic Acid Bacteria for Dietary Management of Gluten-Related Diseases.

Immunoreactive gluten peptides that are not digested by peptidases produced by humans can trigger celiac disease, allergy and non-celiac gluten hypersensitivity. The aim of this study was to evaluate the ability of selected probiotic strains to hydrolyze immunoreactive gliadin peptides and to identify peptidase-encoding genes in the genomes of the most efficient strains. Residual gliadin immunoreactivity was measured after one- or two-step hydrolysis using commercial enzymes and bacterial peptidase preparations by G12 and R5 immunoenzymatic assays. Peptidase preparations from Lacticaseibacillus casei LC130, Lacticaseibacillus paracasei LPC100 and Streptococcus thermophilus ST250 strains significantly reduced the immunoreactivity of gliadin peptides, including 33-mer, and this effect was markedly higher when a mixture of these strains was used. In silico genome analyses of L. casei LC130 and L. paracasei LPC100 revealed the presence of genes encoding peptidases with the potential to hydrolyze bonds in proline-rich peptides. This suggests that L. casei LC130, L. paracasei LPC100 and S. thermophilus ST250, especially when used as a mixture, have the ability to hydrolyze immunoreactive gliadin peptides and could be administered to patients on a restricted gluten-free diet to help treat gluten-related diseases.

Probiotic lactic acid bacteria promote anti-tumor immunity through enhanced major histocompatibility complex class I-restricted antigen presentation machinery in dendritic cells.

Lactic acid bacteria (LAB) possess the ability to argument T cell activity through functional modification of antigen presenting cells (APCs), such as dendritic cells (DCs) and macrophages. Nevertheless, the precise mechanism underlying LAB-induced enhancement of antigen presentation in APCs remains incompletely understood. To address this question, we investigated the detailed mechanism underlying the enhancement of major histocompatibility complex (MHC) class I-restricted antigen presentation in DCs using a probiotic strain known as Lactococcus lactis subsp. Cremoris C60. We found that Heat-killed-C60 (HK-C60) facilitated the processing and presentation of ovalbumin (OVA) peptide antigen OVA257-264 (SIINFEKL) via H-2Kb in bone marrow-derived dendritic cells (BMDCs), leading to increased generation of effector CD8+ T cells both in vitro and in vivo. We also revealed that HK-C60 stimulation augmented the activity of 20S immunoproteasome (20SI) in BMDCs, thereby enhancing the MHC class I-restricted antigen presentation machinery. Furthermore, we assessed the impact of HK-C60 on CD8+ T cell activation in an OVA-expressing B16-F10 murine melanoma model. Oral administration of HK-C60 significantly attenuated tumor growth compared to control treatment. Enhanced Ag processing and presentation machineries in DCs from both Peyer's Patches (PPs) and lymph nodes (LNs) resulted in an increased tumor antigen specific CD8+ T cells. These findings shed new light on the role of LAB in MHC class-I restricted antigen presentation and activation of CD8+ T cells through functional modification of DCs.

A comparative study on heavy metal (cadmium) tolerance and biosorption capacity of locally isolated lactic acid bacteria

Heavy metals (HM) have less biological role but show extreme toxicity in living systems. Lactic acid bacteria (LAB) are beneficial microorganisms, some of which have the ability to chelate HM and may be used to treat heavy metals poisoning. The aim of the current study was to select and identify Cd-removing probiotic LAB strains, for future pharmaceutical application. Seventeen LAB strains, from human excretions and animal fecal matter, were initially verified for their probiotic properties. The strains which could survive in the presence of Cd (≥100 ppm) were selected. The metal removal efficiency of isolates was compared, through atomic absorption spectrophotometry (AAS), by measuring the reduction in Cd contents of CdCl2 5 mg/L (3.05 ppm of Cd) supplemented broth following 24 h culturing of the strains. The Cd reduction of 38–75% was recorded in culture broth. The Cd removal ability significantly varied (p < 0.05) with microbial surface charge, incubation period, temperature and pH of media. Levilactobacillus brevis MW362790 and Pediococcus pentosaceus MT323062, identified through 16S rRNA gene sequencing, were recognized as strong Cd chelators. These strains may have application in pharmaceutical or agriculture (farm animals) for protection against cadmium toxicity. Further studies are suggested on in vivo metal detoxification potential.

Probiotic Properties of Lactococcus lactis Strains Isolated from Natural Whey Starter Cultures.

Lactococcus lactis is a lactic acid bacterium (LAB), generally recognized as safe, and has been widely used in the food industry, especially in fermented dairy products. Numerous studies have evaluated the technological and probiotic properties of lactococci; however, few studies have reported the probiotic characteristics of L. lactis strains isolated from dairy products. In this work, probiotic potential, including survival in simulated gastric juice, tolerance to bile salts, hydrophobicity, and auto- and co-aggregation, was evaluated in L. lactis strains from natural whey starter cultures. The results highlighted the potential probiotic properties of some strains under study, which showed high values of hydrophobicity and auto-aggregation and low values of co-aggregation with the tested pathogenic strains. In addition, studies of safety parameters, such as antibiotic susceptibility and haemolytic activity, confirmed the safety status of all strains under study. Finally, the four most promising strains were investigated for their ability to inhibit the enteroinvasive Escherichia coli (EIEC) and Salmonella Typhimurium adhesion to epithelial cells, using a model of co-cultured epithelial cells. The results demonstrated that L. lactis strains A3-A5-I4-I7 showed the ability to compete with pathogens as well as the ability to exert a protective effect on cells previously infected with E. coli or S. Typhimurium. The identification of new probiotic LAB strains from dairy products aims to produce novel functional foods.

Exploitation of spent coffee ground (SCG) as a source of functional compounds and growth substrate for probiotic lactic acid bacteria

Spent coffee ground (SCG) represent a food waste with functional potential, produced in high amount worldwide. SCG derive from coffee brewing and are mainly composed of insoluble matter and different efforts is still necessary to find innovative processes for their valorization. In this work, different methodologies including physical (cryogenic milling and microwave assisted extraction, MAE) and biological (optimized enzyme-assisted extraction, EAE) were exploited to solubilize compounds trapped within the abundant fiber network. MAE led to the highest concentration of soluble fiber and oligosaccharides thus solubilizing insoluble fiber. The total soluble matter increased almost 8 folds by using MAE and EAE in combination due to high insoluble fiber hydrolysis into monosaccharides (up to 17 g/100g), soluble melanoidins (up to 72 mg/g) and caffeic acid (up to 2.22 mg/g). The extract was also characterized for the highest antioxidant potential demonstrating the positive impact of combined process. The EAE promoted the release of nutrients in SCG extract which were used as a growth substate by the selected probiotic Lactiplantibacillus plantarum LP19. This work demonstrates how different technologies and their combination can be used to valorize SCG demonstrating the possibility to obtain novel SCG-derived functional ingredients and/or products.

Viability of probiotic lactic acid bacteria in Malay apple (Syzygium malaccense) during fermentation and storage

For lactic acid bacteria (LAB) to be considered probiotic it must colonize and survive the gut environment, also for maximum health benefits it must be ingested in a sufficient amount. Hence, this study was aimed at investigating the probiotic potential of lactic acid bacteria and their viability in Malay apple juice. Five LAB of yoghurt origin were obtained and screened for probiotic potential using acidic pH (1.5) tolerance, bile salt (0.3 %) resistance and non-hemolytic activity as the selection and safety criteria. The compositional and physicochemical characteristics of the apple juice during fermentation were assayed using standard methods. The viable cell counts were determined using standard plate count method. Of the 5 LAB isolates 2 identified as members of Lactobacillus and Lactococcus genera showed good probiotic characteristics with acidic pH and bile salt survival rate of above 80 %, also the 2 LAB isolates were non-hemolytic. After the 72 h fermentation increase in protein content ranged from 0.53 to 1.21 %, titratable acidity increase ranged from 0.35 to 0.53 % and a reduction in pH ranged from 4.54 to 3.58 were obtained, also the viable cell counts were at 4.12±0.38, 2.35±0.15 and 3.18±0.10 CFU/ml in the Lactobacillus, Lactococcus and mixed culture fermented juice respectively. At the end of the 30 days cold (4oC) storage the viable cell counts were &gt;106 CFU/ml. The Lactobacillus fermented juice had more overall acceptability (7.7) by the panelists. In conclusion the studied LAB isolates were viable probiotics and Malay apple juice a suitable carrier for probiotics.

X-ray structure and characterization of a probiotic Lactobacillus rhamnosus Probio-M9 L-rhamnose isomerase

A recombinant L-rhamnose isomerase (L-RhI) from probiotic Lactobacillus rhamnosus Probio-M9 (L. rhamnosus Probio-M9) was expressed. L. rhamnosus Probio-M9 was isolated from human colostrum and identified as a probiotic lactic acid bacterium, which can grow using L-rhamnose. L-RhI is one of the enzymes involved in L-rhamnose metabolism and catalyzes the reversible isomerization between L-rhamnose and L-rhamnulose. Some L-RhIs were reported to catalyze isomerization not only between L-rhamnose and L-rhamnulose but also between D-allulose and D-allose, which are known as rare sugars. Those L-RhIs are attractive enzymes for rare sugar production and have the potential to be further improved by enzyme engineering; however, the known crystal structures of L-RhIs recognizing rare sugars are limited. In addition, the optimum pH levels of most reported L-RhIs are basic rather than neutral, and such a basic condition causes non-enzymatic aldose-ketose isomerization, resulting in unexpected by-products. Herein, we report the crystal structures of L. rhamnosus Probio-M9 L-RhI (LrL-RhI) in complexes with L-rhamnose, D-allulose, and D-allose, which show enzyme activity toward L-rhamnose, D-allulose, and D-allose in acidic conditions, though the activity toward D-allose was low. In the complex with L-rhamnose, L-rhamnopyranose was found in the catalytic site, showing favorable recognition for catalysis. In the complex with D-allulose, D-allulofuranose and ring-opened D-allulose were observed in the catalytic site. However, bound D-allose in the pyranose form was found in the catalytic site of the complex with D-allose, which was unfavorable for recognition, like an inhibition mode. The structure of the complex may explain the low activity toward D-allose.Key points• Crystal structures of LrL-RhI in complexes with substrates were determined.• LrL-RhI exhibits enzyme activity toward L-rhamnose, D-allulose, and D-allose.• The LrL-RhI is active in acidic conditions.

Prebiotic effect of galacto-N-biose on the intestinal lactic acid bacteria as enhancer of acetate production and hypothetical colonization.

Specific members of lactic acid bacteria, which are commonly used as probiotics, possess therapeutic properties that are vital for human health enhancement by producing immunomodulatory metabolites such as exopolysaccharides, short-chain fatty acids, and bacteriocins. The long residence time of probiotic lactic acid bacteria in the GI tract prolongs their beneficial health effects. Moreover, the colonization property is also desirable for the application of probiotics in mucosal vaccination to provoke a local immune response. In this study, we found that GNB could enhance the beneficial properties of intestinal lactic acid bacteria that inhabit the human GI tract, stimulating acetate production and promoting intestinal colonization. Our findings provide a rationale for the addition of GNB to lactic acid bacteria-based functional foods. This has also led to the development of therapeutics supported by more rational prebiotic and probiotic selection, leading to an improved healthy lifestyle for humans.

In Vitro Digestibility Assessment of Whey from Goat and Camel Milk Fermented with Lactobacillus helveticus for Use as a Base in Formulating Follow-On Formula.

Follow-on formulas are necessary for newborns that are unable to breastfeed. Thus, the development of formulas more tailored to infants' needs is highly important. Recently, using camel milk, goat milk, and sweet milk whey in the formulation of follow-on formulas has gained researchers' attention. Moreover, developing postbiotic systems to create formulas that mimic human milk, are easy to digest, improve compatibility with an infant's gut, and boost immunity is crucial. Thus, this study aimed to create and assess different formulations using fermented whey from camel and goat milks. The fermentation process involved the use of Lactobacillus helveticus as a probiotic and proteolytic lactic acid bacterium strain. The study monitored the proteolytic activity and antioxidant properties of sweet whey produced from cow, camel, and goat milks during the fermentation process with L. helveticus. Also, three different milk fat blends were recombined using edible vegetable oils (coconut oil, rice bran oil, and canola oil) and then they were used to formulate follow-on formulas with a similar fat composition to human milk. Finally, the prepared formulas were tested for their in vitro digestibility and antioxidant activity before and after digestion. The L. helveticus strain had high proteolytic activity towards whey proteins from all the types of milk used in the study. A fermentation time of 6 h produced a higher proteolytic degree and antioxidant activity than 2 and 4 h of fermentation. No significant differences were observed for proteolytic degree and antioxidant activity between 6 and 12 h of fermentation for the cow, camel, and goat whey samples. Regarding the fat blends, animal milk fat, rice bran oil, and canola oil in a fat combination were essential to provide the required amount of unsaturated fatty acids in the follow-on formulas, especially the linoleic acid-α-linolenic acid (LA:ALA) ratio. Adding coconut oil in small amounts to the follow-on formulas provided the required amounts of saturated fatty acids, especially lauric and meristic acids. The follow-on formula based on cow or goat milk whey fermented with L. helveticus released more free amino acids (mmol tyrosine equivalent mL-1) with high levels of antioxidants compared to unfermented ones. The release of free amino acids in the follow-on formula based on camel milk whey was not affected by fermentation. Our results recommend using L. helveticus in the fermentation of follow-on formulas based on camel and goat whey instead of formulas based on cow milk proteins.

Controlling Gut Microbiota Dysbiosis with Probiotic Lactic Acid Bacteria that Produce Bacteriocins

Abstract: This study explores the potential of using probiotic lactic acid bacteria (LAB) that produce bacteriocins as a novel approach to controlling gut microbiota dysbiosis. Gut dysbiosis, characterized by an imbalance in the composition of the gut microbiota, is implicated in various health disorders. Probiotic LAB have gained attention for their ability to promote a balanced gut microbiota. Bacteriocin-producing LAB offer an added advantage by inhibiting pathogenic bacteria and promoting the growth of beneficial microbes. This review summarizes the current knowledge on the mechanisms of probiotic LAB and their bacteriocins in modulating gut microbiota composition. Additionally, key clinical studies and potential applications of bacteriocin-producing LAB in mitigating gut dysbiosis are discussed.

Pistacia terebinthus MEYVESİ: GIDA BOZULMASINI ÖNLEMEK İÇİN BİR ALTERNATİF

The aim of this work was to investigate the usage possibilities of P. terebinthus fruit, which has a limited usage area, in the food industry. Antimicrobial activity of hexane extract obtained from P. terebinthus fruits from Adıyaman (Turkey) was determined by disc diffusion and micro-dilution assays against test microorganisms. In addition, the antibacterial activity of the extract on Escherichia coli O157:H7, one of the most important food-borne pathogens, was determined by viable cell count using a macro-dilution assay. The potential for use of the extract with probiotic candidate lactic acid bacteria (LAB) strains was also investigated. The hexane extract presented antimicrobial activity against all the tested microorganisms, with good inhibition zone diameters between 10.51 mm and 18.02 mm. MIC and MFC or MBC values of P. terebinthus fruit extract were determined as 5-80 µg/µL against all tested microorganisms. The lowest MIC and MBC values (5 µg/µL) of the extract were obtained against E. coli O157:H7. Macro-dilution assay results indicated that the P. terebinthus extract at various concentrations (5-10-20 mg/mL) inhibited the growth of E. coli O157:H7 more than the control group after all of the incubation hours. No viable E. coli O157:H7 cells were detected after 48 hours at all concentrations. The extract showed low antimicrobial activity, and relatively high bactericidal concentration on probiotic candidate LAB strains. This shows that P. terebinthus hexane extract at appropriate concentrations can be used together with probiotic strains as a natural preservative and biopreservative to prevent food spoilage and extend shelf life.

Association between kimchi consumption and obesity based on BMI and abdominal obesity in Korean adults: a cross-sectional analysis of the Health Examinees study

ObjectivePrevious animal studies have shown the anti-obesity effect of kimchi-derived probiotic lactic acid bacteria. However, only a few epidemiological studies have investigated the association between kimchi consumption and obesity. Therefore,...

In vitro evaluation of the immunomodulatory and wakame assimilation properties of Lactiplantibacillus plantarum strains from swine milk.

The emergence and spread of antibiotic resistance threat forced to explore alternative strategies for improving the resistance to pathogens in livestock production. Probiotic lactic acid bacteria represent an alternative for this objective. In this study, seven Lactiplantibacillus plantarum strains from porcine colostrum and milk were isolated, identified and characterized in terms of their abilities to modulate immunity in porcine intestinal epithelial (PIE) cells. Then, two potential immunoregulatory strains were studied in terms of their ability to utilize and grow in wakame (Undaria pinnafida). Isolates were identified by 16S rRNA gene and evaluated by studying their interaction with PIE cells. The expressions of peptidoglycan recognition proteins (PGRPs), nucleotide-binding oligomerization domain (NODs), host defense peptides (pBD), and type I interferons (IFNs) were evaluated by RT-qPCR. The strain 4M4417 showed a remarkable capacity to differentially regulate the expression of PGRP1, PGRP3, NOD1, NOD2, and pBD1 in PIE cells. On the other hand, the strain 4M4326 was the most efficient to improve the expression of IFN-α and IFN-β in PIE cells challenged with poly (I:C). Both L. plantarum 4M4326 and 4M4417 were characterized in terms of their ability to utilize wakame. Results demonstrated that both strains efficiently grew in wakame-based broth. Our results suggest that L. planatrum 4M4326 and 4M4417 are interesting candidates to develop immunomodulatory feeds based on wakame utilization. These new immunosynbiotic feeds could help to reduce severity of intestinal infections and improve immune health status in pigs.