Article
Microbiology
Seoyoung Jeong, Ayeon Kwon, Huijin Jeong, Young-Seo Park
Summary: This study found that the synbiotic combinations of probiotics and prebiotics have higher immunostimulatory activities on macrophages compared to the corresponding probiotic strains and oligosaccharides alone. The synergistic effect of probiotics and the prebiotics in the studied synbiotic preparations is due to the activation of the mitogen-activated protein-kinase-signaling pathway. This suggests the potential use of synbiotic preparations as health supplements.
Article
Biotechnology & Applied Microbiology
Nontobeko Cele, Babalwa Nyide, Thandeka Khoza
Summary: Unhealthy dietary patterns are associated with increased mortality rates and the prevalence of nontransmissible chronic degenerative diseases. This study focused on probiotic potential of lactic acid bacteria isolated from fermented carrot and ginger brine, particularly the strain Leuconostoc mesenteroides subsp. mesenteroides. The isolated strains exhibited high tolerance to gastrointestinal conditions, strong antibacterial activity, and antioxidant activity, suggesting great potential as a beneficial strain for functional food.
FERMENTATION-BASEL
(2022)
Article
Microbiology
Minhui Kim, Jae-Kweon Jang, Young-Seo Park
Summary: Leuconostoc lactis SBC001 can produce glucansucrase and synthesize oligosaccharides, which have prebiotic effects on bacterial and yeast strains, and anti-inflammatory activity in RAW 264.7 macrophage cells. The optimal conditions for oligosaccharide production were identified, and the structure of the oligosaccharides was analyzed using H-1-NMR spectroscopy.
Article
Microbiology
Norhane Besrour-Aouam, Vivian de Los Rios, Annel M. Hernandez-Alcantara, Ma Luz Mohedano, Afef Najjari, Paloma Lopez, Hadda-Imene Ouzari
Summary: Lc. lactis is used by the food industry and is found in vegetables, fruits, and meat. It produces high-molecular-weight dextran from sucrose at low temperatures, and its proteomic profile changes under cold stress. These findings are important for understanding the adaptation of Lc. lactis to low temperature and its potential industrial use.
FRONTIERS IN MICROBIOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Per Johansson, Elina Sade, Jenni Hultman, Petri Auvinen, Johanna Bjorkroth
Summary: Genomic analysis of 37 strains of Leuconostoc gelidum and Leuconostoc gasicomitatum supports the reclassification of L. gelidum subsp. gasicomitatum to L. gasicomitatum at the species level. The study also revealed limited intraspecies variation in genome properties, which were not attributed to the source of isolation. Additionally, none of the strains carried acquired antimicrobial resistance genes or genes associated with virulence, indicating the lack of functional and phylogenetic diversification driving their distribution and lifestyle in foods.
Article
Multidisciplinary Sciences
Babak Haghshenas, Amir Kiani, Saeideh Mansoori, Ehsan Mohammadi-noori, Yousef Nami
Summary: The use of medicinal plants for disease treatment and prevention is gaining attention among researchers. This study focused on the probiotic properties and antibacterial and antifungal activity of silymarin-enriched Lactobacillus bacteria against pathogenic bacteria and Aspergillus flavus. Five strains of bacteria were identified as potential probiotics based on their viability and various characteristics. These strains demonstrated effective antibacterial and antifungal activity against multiple pathogens and A. flavus. Furthermore, the combination of silymarin and probiotics showed a significantly stronger antifungal effect compared to the control group or probiotics alone. The presence of silymarin extract in methanol, DMSO, and PEG enhanced the antagonistic activity of the probiotic strains.
SCIENTIFIC REPORTS
(2023)
Review
Food Science & Technology
Jeongmin Cha, Yeon Bee Kim, Seong-Eun Park, Se Hee Lee, Seong Woon Roh, Hong-Seok Son, Tae Woong Whon
Summary: Kimchi is a traditional fermented vegetable side dish in Korea and has become a global health food. It undergoes spontaneous fermentation, mainly by lactic acid bacteria (LAB) originating from its raw ingredients. The LAB present in kimchi have numerous health benefits and probiotic potential, making kimchi a potential probiotic food.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Microbiology
Yan Wu, Chun Tao Gu
Summary: In this study, the taxonomic positions of five strains of Leuconostoc pseudomesenteroides were re-evaluated using various methods, revealing that strains 17-2 and LMG 11483 belong to L. pseudomesenteroides, while LMG 10779(T), LMG 18969, and C represent a novel species within the Leuconostoc genus named Leuconostoc falkenbergense.
INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY
(2021)
Review
Food Science & Technology
Ruchi Sharma, Samira Mokhtari, Seid Mahdi Jafari, Somesh Sharma
Summary: Consumers worldwide are increasingly focusing on the link between nutrition and health, with probiotics, prebiotics, and synbiotics playing a key role in functional foods. Barley is highlighted as a potential substrate for probiotic products due to its nutrient content and ability to support Lactobacilli in the gastrointestinal tract.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Biotechnology & Applied Microbiology
Roslina Jawan, Sahar Abbasiliasi, Shuhaimi Mustafa, Mohammad Rizal Kapri, Murni Halim, Arbakariya B. Ariff
Summary: The study demonstrated that a newly isolated bacteriocin-producing Lactococcus lactis strain has the potential to be applied in the food industry for various purposes, such as starter culture preparation, functional foods, and probiotic products.
PROBIOTICS AND ANTIMICROBIAL PROTEINS
(2021)
Article
Multidisciplinary Sciences
Yalda Mahjoory, Reza Mohammadi, Mohammad Amin Hejazi, Yousef Nami
Summary: The potential of two identified probiotic strains, ABRIIFBI-6 and ABRIIFBI-7, to inhibit the growth of aspergilli and reduce aflatoxin availability was investigated. Both strains survived in simulated gastrointestinal conditions and significantly inhibited Aspergillus growth. They also exhibited high auto-aggregation, hydrophobicity, and coaggregation abilities with other bacteria. These findings contribute to the understanding of LAB probiotic potential in dairy products and their use as biocontrol agents against aflatoxin-producing species.
SCIENTIFIC REPORTS
(2023)
Article
Food Science & Technology
Marcello Lima Bertuci, Carlos Alberto Alves, Camila Vespucio Bis Souza, Ana Lucia Barretto Penna, Andrea Carla da Silva Barretto
Summary: This study evaluated four potentially probiotic Lacticaseibacillus strains as bio preservatives in fermented meat sausage. Commercial strains exhibited inhibitory effects on tested pathogens and showed better growth on meat additive simulating MRS medium. pH, sodium nitrite, and sodium chloride were limiting factors for the growth of potentially probiotic strains.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Wolfmann A. Oliveira, Alba R. P. Rodrigues, Fabiano A. Oliveira, Vanessa S. Oliveira, Roberto Laureano-Melo, Evandro T. G. Stutz, Wilson J. F. Lemos Junior, Breno P. Paula, Erick A. Esmerino, Viviana Corich, Alessio Giacomini, Paula Rodrigues, Rosa H. Luchese, Andre F. Guerra
Summary: The study evaluated the use of the probiotic Lacticaseibacillus paracasei DTA-83 as a nitrite-reducing agent to produce potentially probiotic or postbiotic pre-converted nitrite from celery. The results showed similar color formation in cooked pork sausages when comparing pre-converted nitrite from celery produced by L. paracasei DTA-83 and direct addition of sodium nitrite. Additionally, it had an inhibitory effect against Salmonella spp., revealing a potential strategy to control salmonellosis in the matrix.
Article
Agriculture, Dairy & Animal Science
Fernando M. M. Sanca, Iago R. Blanco, Meriellen Dias, Andrea M. Moreno, Simone M. M. K. Martins, Marco A. Stephano, Maria A. Mendes, Carlos M. N. Mendonca, Wellison A. Pereira, Pamela O. S. Azevedo, Martin Gierus, Ricardo P. S. Oliveira
Summary: In this study, the inhibitory effects of antimicrobial peptides produced by Lactococcus lactis L2 on pig pathogens were tested. The peptides showed good bacteriostatic and bactericidal effects, especially against Gram-positive bacteria, and their low molecular weight may be responsible for their antimicrobial properties. The use of probiotics in controlling pig pathogens has potential benefits.
Article
Food Science & Technology
Sang-Hyun Kim, Ji Hee Lee, Eun Hae Kim, Martin J. T. Reaney, Youn Young Shim, Mi Ja Chung
Summary: Lactic acid bacteria in Kimchi produce extracellular vesicles (ECVs) that can modulate immune responses, exert immunostimulatory effects, and prevent inflammatory responses. LmV and LcV have stronger immunostimulatory effects, and LcV can induce splenocyte proliferation and cytokine production. Furthermore, ECVs can attenuate the production of pro-inflammatory cytokines in LPS-stimulated cells, possibly by blocking signaling pathways.