Article
Horticulture
Weihai Yang, Peijin Xiang
Summary: This study investigated the regulation mechanism of macadamia fruitlet abscission induced by "starvation stress" through a treatment simulating carbon supply interruption. The results showed severe fruit drop and decreased levels of carbohydrates and hormones in the different tissues after starvation stress treatment. The study also revealed the complex crosstalk among sugar, IAA, and ABA signaling in macadamia fruitlet abscission induced by carbohydrate starvation.
Article
Biotechnology & Applied Microbiology
L. M. Baker, T. S. Webberley, G. Masetti, T. R. Hughes, J. R. Marchesi, A. A. Jack, T. S. C. Joyce, M. D. Allen, S. F. Plummer, D. R. Michael, G. Ramanathan, R. Del Sol, P. D. Facey
Summary: Genomic sequences of the Lab4 probiotic consortium were deposited in Genbank, confirming functionality and safety. Probiogenomic analyses showed good tolerance to bile and acid, with no significant risk of antibiotic resistance or virulence genes. Tolerance studies in rats further supported safety, indicating Lab4's survival through the gastrointestinal tract.
Article
Food Science & Technology
Lana S. Rosa, Mariana L. Santos, Joel P. Abreu, Ramon S. Rocha, Erick A. Esmerino, Monica Q. Freitas, Eliane T. Marsico, Pedro H. Campelo, Tatiana C. Pimentel, Marcia Cristina Silva, Adrieli A. Souza, Fabio C. S. Nogueira, Adriano G. Cruz, Anderson J. Teodoro
Summary: The effect of probiotic strains on fermented whey-milk beverages was evaluated during storage. The addition of probiotics increased α-amylase and α-glucosidase inhibition and antioxidant activities, with the best effect observed after 15 days of storage. L. casei-01 showed higher metabolic activity and the presence of anti-hypertensive peptides, while La-5 and Bb-12 showed improvements in alpha-glucosidase inhibition and the presence of peptides with various activities.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Nutrition & Dietetics
Kazutoyo Yoda, Gaku Harata, Mizuho Sato, Kenji Miyazawa, Natsuki Ohsawa, Fang He, Atsushi Toyoda
Summary: This study investigated the effect of probiotic supplementation on stress using a mouse model. The findings suggest that probiotic supplementation can improve the host's tolerance to psychosocial stress by modulating the gut microbiota and reducing stress-induced inflammatory responses.
Article
Food Science & Technology
Dalia G. Kamel, Ahmed R. A. Hammam, Khalid A. Alsaleem, Dina M. Osman
Summary: The study found that the addition of inulin and storage time significantly affected the titratable acidity of probiotic yogurt, with inulin enhancing the viability of Bifidobacterium bifidum and acting as an antimicrobial against molds.
FOOD SCIENCE & NUTRITION
(2021)
Article
Microbiology
Francois Bernier, Tatsuya Kuhara, Jinzhong Xiao
Summary: Consuming Bifidobacterium breve MCC1274 has beneficial effects on memory improvement and prevention of brain atrophy in individuals with mild cognitive impairment (MCI). Preclinical studies using Alzheimer's disease (AD) models have shown that this probiotic can protect against brain inflammation. This study found that extracts of B. breve MCC1274 cells reduced the expression of perilipin 4 (PLIN4), a lipid droplet docking protein that is increased during inflammation. Niacin, a component of MCC1274 cell extracts, increased PLIN4 expression but MCC1274 extracts and niacin blocked PLIN4 induction caused by oxidative stress, reduced lipid droplet formation, and prevented IL-6 cytokine production.
Article
Food Science & Technology
Porntipha Vitheejongjaroen, Praphaiphan Kanthawang, Fabien Loison, Yamaratee Jaisin, Ulisa Pachekrepapol, Malai Taweechotipatr
Summary: This study confirmed the antioxidative properties of Bifidobacterium animalis MSMC83 derived from healthy human infants and successfully developed probiotic yoghurt with antioxidative effects. The probiotic yoghurt had a shorter fermentation time, firmer texture, and lower syneresis compared to yoghurt fermented with starter cultures, making it suitable for the development of antioxidant-rich dairy products.
Review
Microbiology
Jiayu Li, Junyu Wang, Meiyu Wang, Li Zheng, Qiuyu Cen, Fangfang Wang, Li Zhu, Rizhao Pang, Anren Zhang
Summary: Depression is a prevalent psychological disease that significantly impacts individuals, families, and society. With the increase in COVID-19 cases, depression rates have further risen globally. Probiotics, especially Bifidobacterium, have been shown to have positive effects in preventing and treating depression, potentially through anti-inflammatory processes and regulation of neurotransmitter synthesis and hormonal balance. This mini-review summarizes the relationship between Bifidobacterium and depression, highlighting the potential future role of Bifidobacterium-based preparations in depression prevention and treatment.
FRONTIERS IN MICROBIOLOGY
(2023)
Article
Food Science & Technology
Maritiele Naissinger da Silva, Bruna Lago Tagliapietra, Neila Silvia Pereira dos Santos Richards
Summary: The study aimed to develop new products by encapsulating Lactobacillus acidophilus and Bifidobacterium bifidum in butter, assessing the effects of different capsule concentrations on product acceptance. Results indicated that capsule concentrations of 5% and 10% yielded optimal product performance, with good acceptance and purchase intention.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Agricultural Engineering
Dan Hou, Xin Xu, Jinjing Wang, Chunfeng Liu, Chengtuo Niu, Feiyun Zheng, Qi Li
Summary: Comparative transcriptome analysis between an industrial brewing yeast and its flocculation-enhanced mutant strain revealed differentially-expressed genes enriched in stress response. The Lg-FLO1 gene showed the highest expression level, and simulation of fermentation environmental stresses found that nitrogen and amino acid starvation promoted flocculation. The study also revealed for the first time that the nutrient-responsive gene RIM15 has a novel genetic function in regulating flocculation. These findings provide novel directions and strategies for managing yeast flocculation and improving cell utilization in fermentation.
BIORESOURCE TECHNOLOGY
(2023)
Article
Veterinary Sciences
Susan Ciaravolo, Lina Maria Martinez-Lopez, Richard J. N. Allcock, Andrew P. Woodward, Caroline Mansfield
Summary: This longitudinal microbiome study found that a commercially available veterinary synbiotic product did not significantly impact the microbial diversity of healthy dogs' fecal microbiome, but did result in transient increases in certain probiotic species, with the microbiota partially reverting to its baseline state after discontinuation of the product.
FRONTIERS IN VETERINARY SCIENCE
(2021)
Article
Biochemistry & Molecular Biology
Ahmed G. Abdelhamid, Noha K. El-Dougdoug
Summary: Bifidobacterium bifidum is genetically similar and functionally versatile in utilizing carbohydrates present in the host's system, as evidenced by the presence of diverse Carbohydrate-Active Enzyme (CAZY) systems across strains from different body niches. Comparative genomics highlighted the shared orthologous gene families among B. bifidum strains, reinforcing their genetic similarity and potential functional consistency in carbohydrate utilization.
BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS
(2021)
Article
Food Science & Technology
Mitra Molaee Parvarei, Mohammad Reza Fazeli, Amir M. Mortazavian, Solmaz Sarem Nezhad, Seyed Ali Mortazavi, Ali Akbar Golabchifar, Nasim Khorshidian
Summary: The study found that incorporating paraprobiotics into yogurt can increase the lactic acid content and water-holding capacity, reduce syneresis, without affecting the color parameters of the yogurt.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Biochemistry & Molecular Biology
Kurtis F. Budden, Shaan L. Gellatly, Annalicia Vaughan, Nadia Amorim, Jay C. Horvat, Nicole G. Hansbro, David L. A. Wood, Philip Hugenholtz, Paul G. Dennis, Peter A. B. Wark, Philip M. Hansbro
Summary: In this study, it was found that regardless of its acetate-producing capacity, Bifidobacterium longum subsp. longum alleviated cigarette smoke-induced inflammation, reduced inflammatory cytokine expression and adhesion factor expression, and improved the depletion of cecal butyrate levels.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Chemistry, Multidisciplinary
Dan Lu, Liying Wang, Liping Wang, Liwei An, Minfeng Huo, Huixiong Xu, Jianlin Shi
Summary: This study reports the engineering of a sonosensitizer onto bifidobacterium for targeted tumor treatment by sonodynamic therapy. It also employs an immune agonist to enhance the immunological responses against tumors, resulting in improved anti-tumor immunity.
Article
Behavioral Sciences
Caterina Spiezio, Camillo Sandri, Flavien Joubert, Marie-May Muzungaile, Selby Remy, Paola Mattarelli, Barbara Regaiolli
Summary: This study investigated lateralization in Aldabra giant tortoises by observing the positioning of the head and limbs during rest, revealing asymmetrical positioning in some individuals and suggesting a potential link to left-eye/right-hemisphere involvement in anti-predatory responses and threatening stimuli.
Article
Microbiology
Melinda Mariotti, Giulia Lombardini, Silvia Rizzo, Donatella Scarafile, Monica Modesto, Eleonora Truzzi, Stefania Benvenuti, Alberto Elmi, Martina Bertocchi, Laura Fiorentini, Lorenzo Gambi, Maurizio Scozzoli, Paola Mattarelli
Summary: The extensive use of antibiotics has contributed to the antibiotic resistance crisis, and this study explores the potential of essential oils as effective alternatives. The research demonstrates the antimicrobial activity and safety of certain essential oils, highlighting their potential in reducing and preventing livestock infections.
Correction
Biotechnology & Applied Microbiology
A. Checcucci, D. Luise, M. Modesto, F. Correa, P. Bosi, P. Mattarelli, Paolo Trevisi
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2022)
Article
Food Science & Technology
Lorenzo Nissen, Alice Cattivelli, Flavia Casciano, Andrea Gianotti, Davide Tagliazucchi
Summary: Cooking methods affect the phenolic composition of eggplant and their impact on the colon microbiota. Thermal treatments increase the amount and bioaccessibility of phenolic compounds. Frying promotes the growth of beneficial bacterial taxa more than grilling.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Flavia Casciano, Hannah Mayr, Lorenzo Nissen, Andreas Putti, Federica Zoli, Andrea Gianotti, Lorenza Conterno
Summary: This study compared different fermentation methods of beetroot and evaluated the microbial, physicochemical, structural, and volatilome features. The results showed successful lactic acid fermentation, with distinct metabolic profiles of the different fermentations. The sample fermented with the mixture had the most complex and diversified volatilome.
Article
Food Science & Technology
Flavia Casciano, Lorenzo Nissen, Elena Chiarello, Mattia Di Nunzio, Alessandra Bordoni, Andrea Gianotti
Summary: Milk is an essential food, but many adults cannot digest lactose. Lactose intolerance can negatively impact the gut microbiota and overall health. This study proposes an in vitro model to evaluate lactose's impact on the colon microbiota of lactose-intolerant adults. The results show that lactose triggers a harmful increase of Proteobacteria and reduces essential short-chain fatty acids.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Multidisciplinary Sciences
Lorenzo Nissen, Flavia Casciano, Elena Babini, Andrea Gianotti
Summary: In this study, we investigated the potential prebiotic effects of hemp seed bran (HB) and its protein hydrolysate (HBPA) on human colon microbiota. The results showed that HBPA had a higher prebiotic index than HB and was slightly lower than fructooligosaccharides (FOS). This study demonstrates the prebiotic role of HB and HBPA and highlights the potential of using a byproduct from sustainable crops as a food supplement.
SCIENTIFIC REPORTS
(2023)
Editorial Material
Food Science & Technology
Lorenzo Nissen, Andrea Gianotti
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Microbiology
Tobias C. Olofsson, Monica Modesto, Stefano Pascarelli, Donatella Scarafile, Paola Mattarelli, Alejandra Vasquez
Summary: A novel strain of Bifidobacterium, Bin7NT, was isolated from the honey stomach of the honey bee Apis mellifera. It is closely related to Bifidobacterium species originating from honey bees and shows distinct characteristics, leading to the proposal of a new Bifidobacterium species called Bifidobacterium mellis.
INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY
(2023)
Article
Food Science & Technology
Lorenzo Nissen, Flavia Casciano, Mattia Di Nunzio, Gianni Galaverna, Alessandra Bordoni, Andrea Gianotti
Summary: Salami is a cured sausage made from fermented and air-dried meat mixed with spices and other ingredients. This study investigated the use of natural extracts to replace nitrates in salami production, aiming to produce healthier products. The results showed that the clean-label formulations promoted a balanced intestinal microbiota and the production of beneficial metabolites. This work could pave the way for the development of clean-label formulations in the processed meat industry to reduce the negative impact on consumers.
Article
Food Science & Technology
Silvia Tappi, Lorenzo Nissen, Flavia Casciano, Giorgia Antonelli, Elena Chiarello, Gianfranco Picone, Romolo Laurita, Filippo Capelli, Matteo Gherardi, Caterina Maccaferri, Andrea Gianotti, Alessandra Bordoni, Asa Maria Espmark, Francesco Capozzi, Pietro Rocculi
Summary: This study evaluated the effects of surface dielectric barrier discharge cold atmospheric plasma treatment with different gas mixtures on the decontamination of fish fillets and found it effectively reduced bacterial load without significantly impacting nutritional quality. Further research is encouraged.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2023)
Article
Multidisciplinary Sciences
Carlo Polidori, Andrea Ferrari, Luigimaria Borruso, Paola Mattarelli, Maria Luisa Dindo, Monica Modesto, Marco Carrieri, Arianna Puggioli, Federico Ronchetti, Romeo Bellini
Summary: The microbiota of non-wild tiger mosquitoes is influenced by their diet, but it does not have a negative impact on the quality of the Sterile Insect Technique program.
Article
Biochemistry & Molecular Biology
Alice Cattivelli, Lorenzo Nissen, Flavia Casciano, Davide Tagliazucchi, Andrea Gianotti
Summary: In this study, the stability and bioaccessibility of phenolics in differently cooked red-skinned onion were investigated. The results showed that raw onions had a significant increase in beneficial taxa and higher inhibition of opportunistic bacteria compared to heat-treated onions. This study is one of the first to explore the impact of different cooking methods on phenolic metabolism and microbiota composition in the large intestine of humans, providing important insights for fine-tuning the antioxidant nature of foods.
Article
Chemistry, Applied
Lorenzo Nissen, Flavia Casciano, Elena Chiarello, Mattia Di Nunzio, Alessandra Bordoni, Andrea Gianotti
Summary: This study investigates the impact of gluten free breads enriched with spirulina on the colon microbiota ecology of non-celiac volunteers. The results demonstrate that algae enriched sourdough breads have the potential to improve health-related ecological indicators. This suggests that sourdough fermentation and algae enrichment can mitigate the negative effect of gluten free breads on the gut microbiota of non-celiac consumers.