Article
Biotechnology & Applied Microbiology
Xianlin He, Bo Liu, Yali Xu, Ze Chen, Hao Li
Summary: The presence of Lactobacillus plantarum can increase the ethanol tolerance of Saccharomyces cerevisiae by promoting or inhibiting various metabolic processes in the yeast cells, and the maintenance of this tolerance depends on the coexistence of both organisms. The study also suggested a complex relationship between yeast and contaminating LAB, which may play a beneficial role in fermentation by promoting the ethanol tolerance of yeast.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2021)
Article
Multidisciplinary Sciences
Neelja Singhal, Nambram Somendro Singh, Shilpa Mohanty, Manish Kumar, Jugsharan Singh Virdi
Summary: The study reported the isolation and evaluation of probiotic capabilities of Lactiplantibacillus plantarum strains from rhizospheric soil, which showed strong hypocholesterolemic potential and resistance to various environmental stresses, as well as exhibited resistance to acidic environment and multiple antibiotics. Further investigation is recommended for its potential as a potent probiotic with hypocholesterolemic biotherapeutic benefits, and the potential of exploring rhizosphere as a niche for isolating microorganisms with probiotic potential.
SCIENTIFIC REPORTS
(2021)
Article
Agriculture, Multidisciplinary
Xue Luo, Mo Li, Henan Zhang, Danli Yan, Shuaiqi Ji, Rina Wu, Yongfu Chen
Summary: Proteomics and bioinformatics analysis of three strains of Lactobacillus plantarum under salt stress revealed differential expression of proteins related to protein biosynthesis, nucleotide metabolism, and sugar metabolism. Specific differentially expressed proteins were found between the strains in response to high salt conditions.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Biochemistry & Molecular Biology
Rong Xu, Tong Wang, Fei-Fei Ding, Nan-Nan Zhou, Fang Qiao, Li-Qiao Chen, Zhen-Yu Du, Mei-Ling Zhang
Summary: In this study, it was found that Lactobacillus plantarum MR1, a probiotic strain, can modulate gut microbiota, increase intestinal acetate content, and subsequently increase circulating uridine levels, thereby ameliorating high-carbohydrate diet-induced hepatic lipid accumulation and oxidative stress. This suggests that gut microbiota can regulate nucleotide metabolism to maintain host physiological homeostasis.
Article
Biochemistry & Molecular Biology
Yanhua Cui, Meihong Wang, Yankun Zheng, Kai Miao, Xiaojun Qu
Summary: Lactiplantibacillus plantarum possesses a strong ability in carbohydrate utilization, with a rich set of carbohydrate metabolism genes and a higher number of two-component systems (TCSs) compared to other lactic acid bacteria, showing strain specificity. Analysis of regulatory and sugar metabolism gene expressions suggests that certain TCSs may play a role in regulating sugar metabolism.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2021)
Article
Biochemistry & Molecular Biology
Jong-Yeon Kim, Eun-Jung Park, Hae-Jeung Lee
Summary: L. plantarum HAC01 lysate can inhibit adipogenesis and regulate the expression of genes involved in lipid metabolism. It can also affect the phosphorylation levels of important energy metabolism regulators. These findings suggest that L. plantarum HAC01 lysate may be a useful agent for the treatment of obesity.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Nutrition & Dietetics
Zhiwei Yan, Zhuangzhuang Liu, Yong Ma, Zhao Yang, Gang Liu, Jun Fang
Summary: This study explores the alleviating effects of L. plantarum H-6 on antibiotic-associated diarrhea, revealing that it can regulate colonic microbial composition, improve serum metabolic process, and reduce the symptoms of antibiotic-associated diarrhea.
Article
Nutrition & Dietetics
Jin-Peng Hu, Ting-Ting Zheng, Bin-Fen Zeng, Man-Ling Wu, Rui Shi, Ye Zhang, Li-Jiao Chen, Wen-Jian Cheng, Peng Liang
Summary: The supplementation of LPLJ fermented with Lactobacillus plantarum FZU3013 was found to have positive effects on modulating lipid metabolism, reducing hyperlipidaemia, and adjusting biochemical indicators in rats fed a high-fat diet. Overall, this study suggests that LPLJ may be a functional food that can help prevent hyperlipidaemia by impacting various metabolic pathways.
FRONTIERS IN NUTRITION
(2021)
Article
Food Science & Technology
Guangqiang Wang, Huaning Yu, Xin Feng, Hongyu Tang, Zhiqiang Xiong, Yongjun Xia, Lianzhong Ai, Xin Song
Summary: This study explored the importance of different bsh genes in the bile salt resistance of L. plantarum AR113, revealing that bsh 1 and bsh 3 genes are critical for BSH activity and preferentially degrade glycine-conjugated bile salts. The results suggest that bsh 1 and bsh 3 are closely related to bile salt resistance, providing valuable insights for selecting strains with high tolerance to bile salts in a rational, high-throughput manner.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Jingheng Liang, Yan Zhou, Guihua Tang, Ruixue Wu, Huancai Lin
Summary: This study found that the cell-free supernatant of Lactobacillus plantarum has a strong antibiofilm effect on Streptococcus mutans, and the main antibiofilm substance is a mixture of lactic acid and valine.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Chemistry, Applied
Guoyan Liu, Meng Chu, Piao Xu, Shiying Nie, Xin Xu, Jiaoyan Ren
Summary: The study found that Ilisha elongata protein is beneficial for the proliferation and adhesion of probiotics in the intestines, and can be used as an active protein beneficial to intestinal health.
Article
Agriculture, Multidisciplinary
Li Zeng, Zerong Liu, Luxin Zhou, Meng Chen, Xuewei Zheng, Pengfei Yang, Xinrui Zhao, Zhongmin Tian
Summary: The study found that protein-rich almond supplementation can prevent salt-induced hypertension by regulating amino acid metabolism, increasing nitric oxide content, and alleviating oxidative stress.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Food Science & Technology
Mengwei Wang, Yang Li, Jie Yang, Rui Shi, Liu Xiong, Qingjie Sun
Summary: This study investigated the adsorption amounts and antibacterial effects of inorganic nanoparticles on probiotic bacteria. Results showed that food-grade NPs have bactericidal effects on L. plantarum and L. fermentum.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Nutrition & Dietetics
Dongting Yang, Wentao Lyu, Ziyi Hu, Jiting Gao, Zhiyao Zheng, Weijun Wang, Jenni Firrman, Daxi Ren
Summary: The study evaluated the probiotic effects of Lactobacillus fermentum ZJUIDS06 and Lactobacillus plantarum ZY08 on hyperlipidemic golden hamsters, demonstrating that Lactobacillus fermentum ZJUIDS06 increased colon SCFA levels, reduced serum LDL, total cholesterol, and triglycerides, and altered the cecum microbiota. Particularly, Lactobacillus fermentum ZJUIDS06 increased the abundance of Parabacteroides, indicating its potential in lowering cholesterol levels.
FRONTIERS IN NUTRITION
(2021)
Article
Food Science & Technology
Xin Kang, Zihan Gao, Lingjie Zheng, Xiaoru Zhang, Hao Li
Summary: Co-cultivation of Lactobacillus plantarum with Saccharomyces cerevisiae can reduce intracellular reactive oxygen species levels in yeast cells, increase oxidative tolerance, and promote ATP production.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Guo Yang, Qianqian Lu, Lei Cui, Manli Zong, Yuxing Guo, Lianliang Liu, Daodong Pan, Zhen Wu
Summary: This study investigates the fatty acid profiles of fermented milk by different strains of probiotics and confirms the strain difference on polyunsaturated fatty acid profiles. It found that fermented milk by L. plantarum A3 with a specific fermentation starter ratio can promote hydrolysis of lipase and produce more polyunsaturated fatty acids. The study also reveals the anti-inflammatory potential of the fatty acid profiles in fermented milk products.
Article
Nutrition & Dietetics
Xiankang Fan, Xiefei Li, Tao Zhang, Yuxing Guo, Zihang Shi, Zhen Wu, Xiaoqun Zeng, Daodong Pan
Summary: A novel millet-based flavored yogurt enriched with superoxide dismutase (SOD) was developed in this study. The yogurt contained a high content of SOD and a variety of volatile and non-volatile flavor substances. The millet enzymatic fermentation broth significantly upregulated non-volatile metabolites in the yogurt, enhancing its sensory and nutritional value.
FRONTIERS IN NUTRITION
(2022)
Article
Biotechnology & Applied Microbiology
Ni Zhen, Congyan Ye, Qiyuan Shen, Xiaoqun Zeng, Zhen Wu, Yuxing Guo, Zhendong Cai, Daodong Pan
Summary: In this study, UGPase genes from Lactobacillus acidophilus were successfully transformed into Escherichia coli to investigate their biological characteristics. The overexpression of UGPase increased polysaccharide production and the survival rates of recombinant bacteria after freeze-drying.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2022)
Article
Chemistry, Applied
Yangyang Hu, Zhen Wu, Yangying Sun, Jinxuan Cao, Jun He, Yali Dang, Daodong Pan, Changyu Zhou
Summary: The study concluded that ultrasonic-assisted phosphorylation significantly improved the emulsifying properties of goose liver protein, showing higher emulsifying activity and stability. Additionally, the treatment altered the structure of GLP, enhancing its hydrophobic capability and solubility.
Article
Food Science & Technology
Yunxia Li, Changyu Zhou, Jun He, Zhen Wu, Yangying Sun, Daodong Pan, Hongwei Tian, Qiang Xia
Summary: The combination of e-beam irradiation and MAP is effective in inhibiting spoilage microbes, improving sensory quality, and extending the shelf life of sauced duck products. The treatment significantly reduces the increase in TVB-N and lipid oxidation during chilled storage. Additionally, the dominant microbiota, such as Weissella and Psychrobacter, play important roles in the formation of biogenic amines and TBARS.
Article
Food Science & Technology
Lei Cui, Guo Yang, Shuyi Lu, Xiaoqun Zeng, Jun He, Yuxing Guo, Daodong Pan, Zhen Wu
Summary: This research investigated the bioactive peptides released from casein and whey protein by Lactobacillus strains. The hydrolysates generated by Lactobacillus reuteri WQ-Y1 showed potential antioxidant activity, and specific milk-derived peptides were identified with promising antioxidant properties. These findings demonstrate the potential bioactive function of LAB fermented milk products.
FOOD RESEARCH INTERNATIONAL
(2022)
Review
Agriculture, Multidisciplinary
Lu Cheng, Lingyu Kong, Chaoran Xia, Xiaoqun Zeng, Zhen Wu, Yuxing Guo, Daodong Pan
Summary: Introducing prebiotics is a strategy to achieve a balanced intestinal microbiota. Some substances present in the diet can be considered as potential prebiotics as they selectively stimulate the growth of beneficial bacteria. The discovery of new prebiotics requires advances in screening methods and modification techniques. Prebiotics provide health benefits by regulating the microbiota in different gut axes.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Biochemistry & Molecular Biology
Manli Zong, Chun Chang, Rameesha Anjum, Hai Xu, Yuxing Guo, Daodong Pan, Zhen Wu
Summary: This study found that LMP derived from L.reuteri SH 23 has the potential to alleviate inflammatory diseases by inhibiting inflammatory factors and influencing the balance of intestinal microbiota.
Article
Chemistry, Applied
Qin Chen, Ying Li, Lezhen Dong, Ranran Shi, Zhen Wu, Lianliang Liu, Jingshun Zhang, Zufang Wu, Daodong Pan
Summary: This study developed a sensitive and easy method to directly analyze CML by UPLC-MS/MS. The CML without derivatization could be well retained and separated after optimizing the pretreatment conditions. Oasis MCX SPE cartridge showed the best recovery rate and purification ability for CML. This method is suitable for quantifying CML content in sterilized milk with high recovery rate and low detection and quantification limits.
Article
Food Science & Technology
Xiaoqian Sun, Jingjing Shi, Lingyu Kong, Qiyuan Shen, Xiaoqun Zeng, Zhen Wu, Yuxing Guo, Daodong Pan
Summary: Lactic acid bacteria (LAB) can protect liver health by restoring imbalances in gut microbiota induced by alcohol and increasing intestinal permeability, which leads to a reduction in lipopolysaccharide levels reaching the liver and alleviates liver inflammation directly. Additionally, LAB can decrease oxidative stress, reduce liver fat accumulation, promote nutrient absorption, and protect gastric mucosa, showing excellent protection against ALD.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Food Science & Technology
Zhidan Zeng, Xiaoqun Zeng, Yuxing Guo, Zhen Wu, Zhendong Cai, Daodong Pan
Summary: The expression of the galU gene significantly enhances the resistance of Lactobacillus acidophilus NCFM to freeze-drying. Knocking out the galU gene results in lactose/galactose deficiency and abnormal cell morphology, while re-expression of the gene restores these abnormalities. The pgalU cells show a strengthened cell wall and capsule, enhancing their resistance to adverse environments.
Article
Nutrition & Dietetics
Song Zhou, Guowei Zhong, Hanxiao Zhou, Xiaoxia Zhang, Xiaoqun Zeng, Zhen Wu, Daodong Pan, Jun He, Zhendong Cai, Qianqian Liu
Summary: The frequent occurrence of meat frauds is a global issue. Multiplex PCR is a useful technique for authenticating meat products, but detecting multiple animal species simultaneously poses technological challenges.
FRONTIERS IN NUTRITION
(2022)
Article
Biochemical Research Methods
Song Yan, Hangzhen Lan, Zhen Wu, Yangying Sun, Maolin Tu, Daodong Pan
Summary: A simple, sensitive, specific and fast method based on LAMP and CMB was developed for chicken authentication detection. The method showed great potential for on-site detection of chicken adulteration in meat, with a short detection time and high specificity.
ANALYTICAL AND BIOANALYTICAL CHEMISTRY
(2022)
Article
Agriculture, Multidisciplinary
Weimei Kong, Junai Gan, Mi Su, Binyi Xiong, Xiaoxiao Jiang, Tao Zhang, Xiaoqun Zeng, Zhen Wu, Yangying Sun, Daodong Pan, Qing Liu, Nan Ling, Yuxing Guo
Summary: This study identified the functional domains of S-layer protein (SLP) in Lactobacillus acidophilus CICC 6074, revealing the binding region in the C-terminal domain and the cell wall-anchored receptor as teichoic acid. N-terminal truncations of SLP were found to self-assemble into milk fat globule membrane polar lipid liposomes, and the SAN1 region was responsible for the adhesion of SLP to HT-29 cells.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Food Science & Technology
Xiaofeng Ji, Tao Deng, Yingping Xiao, Canghong Jin, Wentao Lyu, Zhen Wu, Wen Wang, Xiaoli Wang, Qinfang He, Hua Yang
Summary: Emerging Alternaria and Fusarium mycotoxins in tomatoes and derived tomato products pose potential health risks to humans. This study developed a method for simultaneous quantification of these mycotoxins in tomatoes and their products. The results showed that mycotoxins were detected in various tomato products, with the highest contamination levels found in tomato powders. Children may have higher dietary exposure to these mycotoxins compared to adults. The presence of these mycotoxins in derived tomato products may be a health concern, especially for children and those consuming a high amount of these products.
