Article
Biotechnology & Applied Microbiology
Min Jae Shin, Chul Sang Lee, Sae Hun Kim
Summary: In this study, the probiotic characteristics and functional properties of lactic acid bacteria (LAB) were investigated using in vitro models of inflammation. Among 60 LAB candidates, 15 strains were selected based on their radical scavenging activity and survival under intestinal conditions. Three strains (Levilact. brevis D70, Lactipla. pentosus S16, and Limosilact. fermentum MF10) showed promising probiotic properties and impacted the immune-related gut-skin axis.
PROBIOTICS AND ANTIMICROBIAL PROTEINS
(2023)
Review
Biochemistry & Molecular Biology
Victor E. Vera-Santander, Ricardo H. Hernandez-Figueroa, Maria T. Jimenez-Munguia, Emma Mani-Lopez, Aurelio Lopez-Malo
Summary: Over the years, there has been extensive research on the use of probiotics in the medical, pharmaceutical, and food fields, showing that these microorganisms can provide health benefits. Bacterial probiotics derived from species such as Lactobacillus, Bifidobacterium, Bacillus, and Escherichia coli have gained popularity. The consumption of probiotic products has increased due to the COVID-19 pandemic, and foods with bacterial probiotics and postbiotics are believed to be healthier. This review compiles literature on the incorporation of bacterial probiotics in food and presents in vitro and in vivo studies or clinical trials demonstrating the health benefits of their metabolites and consumption of these products.
Review
Biotechnology & Applied Microbiology
Zoe Kampff, Douwe van Sinderen, Jennifer Mahony
Summary: The Streptococcus genus consists of both commensal and pathogenic species, and their cell surfaces are covered with a complex range of cell wall polysaccharides that facilitate their interactions and environmental adaptation. This review provides a comprehensive overview of the genetic and compositional diversity of streptococcal cell wall polysaccharides, including rhamnose-glucose polysaccharides, exopolysaccharides, and teichoic acids. It also highlights the species-specific combinations of cell wall polysaccharides, particularly the presence of rhamnose-glucose polysaccharides in certain species and the presence of teichoic acids in other species.
BIOTECHNOLOGY ADVANCES
(2023)
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
Chemistry, Applied
XiaoMeng Wang, XueLiang Zhang, YuKe Wang, NanYu Tang, LuYao Xiao, JuanJuan Tian, Xin Rui, Wei Li
Summary: This study investigated the interaction among Kluyveromyces marxianus G-Y4, Lacticaseibacillus paracasei GL1, and Lactobacillus helveticus SNA12 isolated from Tibetan kefir grains. The results showed that G-Y4 promoted the growth of GL1 and SNA12 and improved their biofilm-forming ability. The cell wall polysaccharides produced by G-Y4 were found to be key substances that promote biofilm formation.
CARBOHYDRATE POLYMERS
(2023)
Article
Microbiology
In Young Choi, Jee-Hwan Oh, Zhiying Wang, Jan-Peter van Pijkeren
Summary: Biotherapeutic strategies, such as using engineered microbes to deliver therapeutic molecules, have great potential. However, the lack of precise tools to detect these microbes and their products hinders our ability to monitor and adjust therapeutic delivery. In this study, a bioluminescent peptide tagging system was adapted for lactic acid bacteria, which are commonly used as delivery vehicles for therapeutics. This system allowed sensitive detection of recombinant therapeutic proteins and could be used in continuous-culture bioreactor systems. Furthermore, it enabled rapid detection of administered microbes in intestinal and fecal samples.
Review
Chemistry, Applied
Jiayi Wu, Yuheng Zhang, Ling Ye, Chenglin Wang
Summary: Probiotic lactic acid bacteria EPS have potential anticancer effects by modulating tumor development through various mechanisms, and the future challenge lies in elucidating the precise structure-function relationship.
CARBOHYDRATE POLYMERS
(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)
Review
Food Science & Technology
Jagrani Minj, Priyanka Chandra, Catherine Paul, Rakesh Kumar Sharma
Summary: Lactic acid bacteria play crucial roles as starter cultures and probiotics in the fermentation and processing of dairy and food products, with various bio-functional properties that benefit human health. Their applications not only enhance the functionality of food products, but also have potential effects such as anti-inflammatory, antioxidant, and antimicrobial activities.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2021)
Article
Nutrition & Dietetics
Gabriela N. Tenea, Pamela Ascanta
Summary: This study evaluated several cocoa semi-skimmed milk formulations as potential carriers of native lactic acid bacteria strains, finding that the addition of these strains improved bioactive molecules and maintained cell stability during storage. The study concluded that the final beverages can be regarded as functional food with improved characteristics due to LAB supplementation.
FRONTIERS IN NUTRITION
(2022)
Article
Food Science & Technology
C. Adacsi, Sz. Kovacs, T. Pusztahelyi
Summary: The study investigated the effect of AFM1 on probiotic industrial bacteria and their ability to bind AFM1 in naturally contaminated milk. The results showed that certain strains were able to bind a significant amount of AFM1, while others were not effective. This research has implications for the application of biotechnology in dairy products using the identified strains.
Article
Biochemistry & Molecular Biology
Jianlong Li, Kaidi Hu, Lu Hu, Xiaoyan Hou, Qin Li, Aiping Liu, Shujuan Chen, Xiaolin Ao, Xinjie Hu, Li He, Huaqiao Tang, Daomei Huang, Yong Yang, Likou Zou, Shuliang Liu
Summary: 3-PBA, a major degradation intermediate of pyrethroids, poses a severe threat to the ecosystem and human health due to its widespread existence in the environment. This study evaluated the adsorption capacity of L. plantarum RS20 towards 3-PBA and found that strain RS20 could be employed as a biological detoxification agent for humans and animals by eliminating 3-PBA from foods, feeds, and the digestive tract.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Review
Food Science & Technology
Dharmendra Kumar, Milan Kumar Lal, Som Dutt, Pinky Raigond, Sushil Sudhakar Changan, Rahul Kumar Tiwari, Kumar Nishant Chourasia, Vikas Mangal, Brajesh Singh
Summary: The current trend of health-conscious consumers and healthy food habits has led researchers to explore the development of food products with synbiotic benefits. This review article explores the alternative sources of probiotics and highlights various methods for making non-dairy synbiotics based on dietary fibers.
MOLECULAR NUTRITION & FOOD RESEARCH
(2022)
Review
Microbiology
Jingxuan Zhou, Yi Cai, Ying Liu, Haoyue An, Kaihong Deng, Muhammad Awais Ashraf, Lili Zou, Jun Wang
Summary: The development of new antimicrobials is urgent and difficult due to the emergence of antibiotic resistance in bacteria. The bacterial cell wall is a high-priority target for antibiotic screening, and extensively studied targets in the cell wall have been reviewed. Recent advances in peptidoglycan, lipopolysaccharide, teichoic acid, and lipoprotein have also been discussed. New methods such as macromolecular labeling and structure-based drug design hold promise for screening ideal antibiotics.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Medicine, Research & Experimental
Cristian Botta, Katerina Spyridopoulou, Marta Bertolino, Kalliopi Rantsiou, Katerina Chlichlia, Luca Cocolin
Summary: Lactobacilli have the ability to inhibit cancer cell growth through the release of bioactive metabolites. This study examined the antiproliferative activity of Lactiplantibacillus plantarum strains S2T10D and O2T60C, which have different butyrogenic activities. It was found that both strains could inhibit the growth of colon cancer cells, with S2T10D showing a greater antiproliferative activity. Additionally, butyrate was found to play a role in cell cycle regulation. This research highlights the potential of Lpb. plantarum in inhibiting cancer cell growth and suggests further investigation into the modulation of butyrate production in vivo.
BIOMEDICINE & PHARMACOTHERAPY
(2022)
Review
Food Science & Technology
P. F. Cuevas-Gonzalez, A. F. Gonzalez-Cordova, B. Vallejo-Cordoba, J. E. Aguilar-Toala, F. G. Hall, U. C. Urbizo-Reyes, A. M. Liceaga, A. Hernandez-Mendoza, H. S. Garcia
Summary: The importance of food contaminants in the link between diet and cancer has been widely demonstrated. Different strategies have been explored to control human exposure to dietary carcinogens, but most of them are complex, costly, and have low efficiency. Microbiological methods, particularly lactic acid bacteria and yeast, have received more attention recently as dietary carcinogen-binding agents, potentially reducing the toxic effects of carcinogens by reducing their bioaccessibility.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Biotechnology & Applied Microbiology
Ildefonso Guerrero-Encinas, Javier Nicolas Gonzalez-Gonzalez, Lourdes Santiago-Lopez, Adriana Muhlia-Almazan, Hugo Sergio Garcia, Miguel Angel Mazorra-Manzano, Belinda Vallejo-Cordoba, Aaron F. Gonzalez-Cordova, Adrian Hernandez-Mendoza
Summary: Studies have shown that the intracellular content of probiotic (postbiotics) has antioxidant properties, which can improve the antioxidant status in vivo. The antioxidant capacity of Lacticaseibacillus casei CRL431 (IC-431) postbiotics was determined after an in vitro simulated digestive process. Results suggest that IC-431 antioxidant components permeate intestinal barriers to enter the bloodstream and regulate antioxidant status during AFB(1)-induced oxidative stress.
PROBIOTICS AND ANTIMICROBIAL PROTEINS
(2021)
Review
Agriculture, Dairy & Animal Science
Lilia M. Beltran-Barrientos, Hugo S. Garcia, Adrian Hernandez-Mendoza, Aaron F. Gonzalez-Cordova, Belinda Vallejo-Cordoba
Summary: Hypertension is a risk factor for the development of cardiovascular diseases worldwide. While genetic and environmental factors play a role, recent research suggests that gut microbiota may also affect human health. Gut dysbiosis has been linked to metabolic diseases like hypertension, with studies showing that antihypertensive fermented milks might modulate gut microbiota.
JOURNAL OF DAIRY SCIENCE
(2021)
Review
Food Science & Technology
Angel Eduardo Rubio-Castillo, Lourdes Santiago-Lopez, Belinda Vallejo-Cordoba, Adrian Hernandez-Mendoza, Sonia G. Sayago-Ayerdi, Aaron F. Gonzalez-Cordova
Summary: Mexico is known for its variety of fermented foods, with traditional non-distilled fermented beverages like Tejuino playing a significant role in the country's gastronomic culture. Tejuino, made from maize, is consumed during cultural ceremonies by different ethnic groups in some Mexican states. The beverage can be produced through artisanal or commercial processes, with endogenous microbiota playing a key role in its sensory and nutritional characteristics. While limited studies have been done on Tejuino, this review aims to provide information on its characteristics, including nutritional content, endogenous microbiota, and functional properties.
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
(2021)
Article
Biotechnology & Applied Microbiology
Marina Arenas-Padilla, Anna Gonzalez-Rascon, Adrian Hernandez-Mendoza, Ana Maria Calderon de la Barca, Jesus Hernandez, Veronica Mata-Haro
Summary: The study analyzed the miRNA expression profile in swine monocytes exposed to Bb12 using an anti-TLR2 blocking strategy and investigated Bb12's involvement in the regulation of the TLR2 pathway. The results showed that 40 miRNAs were influenced by the treatments, with 15 differentially expressed miRNAs identified with validated interactions with proteins related to the TLR2 pathway.
PROBIOTICS AND ANTIMICROBIAL PROTEINS
(2022)
Article
Food Science & Technology
Hugo S. Garcia, Lourdes Santiago-Lopez, Aaron F. Gonzalez-Cordova, Belinda Vallejo-Cordoba, Adrian Hernandez-Mendoza
Summary: This study aimed to develop a fermented huauzontle-based beverage with potential health-promoting properties using different huauzontle autochthonous Lactiplantibacillus plantarum strains. The beverage with the highest preference exhibited high bacterial cell viability and antioxidant activity, indicating the significant role of autochthonous bacteria in the suitability of huauzontle for fermented beverage preparation.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Agriculture, Multidisciplinary
Miguel A. Alvarez-Olguin, Lilia M. Beltran-Barrientos, Adrian Hernandez-Mendoza, Aaron F. Gonzalez-Cordova, Belinda Vallejo-Cordoba
Summary: The bioaccessibility and bioavailability of food-derived bioactive compounds are crucial in assessing their physiological effects. Various in vitro models, such as the static simulated gastrointestinal digestion model and the Caco-2 cell monolayer model, have been developed for evaluating the stability and absorption of these compounds. Further exploration of ex vivo tissue-based models like the everted sac may offer a more physiological and cost-effective approach for studying bioactive peptides.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Food Science & Technology
Lourdes Santiago-Lopez, Arantxa Almada-Corral, Hugo S. Garcia, Veronica Mata-Haro, Aaron F. Gonzalez-Cordova, Belinda Vallejo-Cordoba, Adrian Hernandez-Mendoza
Summary: This study aimed to assess the potential antidepressant- and anxiolytic-like effects of huauzontle fermented by Lactiplantibacillus plantarum Lp22. The results showed that mice receiving both fermented and unfermented huauzontle exhibited more brave and active behaviors in the behavioral tests, and had lower oxidative stress index. These findings suggest the potential therapeutic applications of fermented huauzontle on depression and anxiety-like behaviors, possibly mediated by antioxidant and anti-inflammatory mechanisms.
Article
Plant Sciences
Samaria Lisdeth Gutierrez-Pacheco, Etna Aida Pena-Ramos, Rebeca Santes-Palacios, Martin Valenzuela-Melendres, Adrian Hernandez-Mendoza, Armando Burgos-Hernandez, Ramon Enrique Robles-Zepeda, Jesus Javier Espinosa-Aguirre
Summary: The ethanolic extract of Asclepias subulata (ASE), both non-heated and heated, was tested for its ability to inhibit the activity of CYP1A1 and CYP1A2, which are responsible for the bioactivation of heterocyclic aromatic amines (HAAs) in cooked meat. The extract showed a dose-dependent inhibitory effect, with lower IC50 values for heated ASE compared to non-heated ASE. Molecular docking analysis suggested that corotoxigenin-3-O-glucopyranoside, a component of ASE, may interact with the active site and heme cofactor of CYP1A1/2, explaining its inhibitory properties. These findings suggest that ASE can potentially act as a chemopreventive agent by inhibiting the bioactivation of dietary HAAs.
Article
Food Science & Technology
Carmen G. Manzanarez-Quin, Joel S. Garcia-Romo, Lilia M. Beltran-Barrientos, Maria Torres-Llanez, Miguel A. Mazorra-Manzano, Adrian Hernandez-Mendoza, Aaron F. Gonzalez-Cordova, Belinda Vallejo-Cordoba
Summary: The potential antiobesity effect of fermented milks (FMs) with specific strains of Lactobacillus isolated from artisanal Mexican cheeses was investigated. FMs with Limosilactobacillus fermentum J20 (J20) displayed the highest pancreatic lipase inhibitory activity (PLIA) and inhibited lipid accumulation in cells. Peptide identification revealed eight novel sequences that strongly bind enzyme active sites and could be responsible for the antiobesity effect. FM J20 may be used for the development of a dairy product with antiobesity effects.
ACS FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Microbiology
Cecilia Castro-Lopez, Alfonso Garcia-Galaz, Hugo S. Garcia, Aaron F. Gonzalez-Cordova, Belinda Vallejo-Cordoba, Adrian Hernandez-Mendoza
Summary: The biosafety of four lactobacilli strains isolated from Mexican Cocido cheese was evaluated through in vitro tests. The strains exhibited multidrug-resistance, but resistance determinants were not transferred. Signficant differences in morphology and functional properties were observed after serial sub-culturing, but the strains did not show mucinolytic and hemolytic activities. Genetic polymorphism and genomic template instability were detected, indicating possible evolutionary arrangements. Further studies are needed to establish the safe potential applications of these strains in humans and animals.
BRAZILIAN JOURNAL OF MICROBIOLOGY
(2023)
Article
Food Science & Technology
Jesus Sosa-Castaneda, Ricardo Reyes-Diaz, Priscilia Y. Heredia-Castro, Lucio Benitez-Romero, Jose Isidro Mendez-Romero, Adrian Hernandez-Mendoza, Aaron F. Gonzalez-Cordova, Belinda Vallejo-Cordoba
Summary: The objective of this study was to evaluate the ability of lactobacilli strains isolated from artisanal Poro de Tabasco cheese to synthesize conjugated linoleic acid (CLA) under simulated gastrointestinal conditions, as well as their survival and gut colonization capacity. The results showed that nine strains of lactobacilli were able to synthesize CLA in culture media, and seven strains were able to do so under simulated gastrointestinal conditions. Lactiplantibacillus pentosus LC12 performed exceptionally well. These strains can be considered potential probiotic CLA-producing strains. Rating: 8/10.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Miguel A. Alvarez-Olguin, Aaron F. Gonzalez-Cordova, Adrian Hernandez-Mendoza, Lilia Maria Beltran-Barrientos, Rogerio R. Sotelo R. Mundo, Mariïa J. Torres-Llanez, Belinda Vallejo-Cordoba
Summary: The aim of this study was to determine the bioaccessibility and bioavailability of peptide fractions with angiotensin-converting enzyme inhibition (ACEI) from fermented milk with Lactococcus lactis NRRL B-50571 (FM-571) after simulated gastrointestinal digestion (SGD) and ex vivo absorption. The results showed that ACEI increased after SGD and decreased after absorption, while IC50 decreased after both SGD and absorption. Peptide abundance increased after SGD, indicating increased bioaccessibility, but decreased after absorption, resulting in only 1.36±0.1% of peptide bioavailability. Furthermore, fractions collected from the serosal compartment exhibited the lowest IC50, and 14 bioavailable peptides showed high binding potential to ACE after in silico analysis.
ACS FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Food Science & Technology
Arantxa Almada-Corral, Lourdes Santiago-Lopez, Belinda Vallejo-Cordoba, Aaron F. Gonzalez-Cordova, Adrian Hernandez-Mendoza
Summary: The aim of this study was to evaluate the milk fermentation capacity, antioxidant, and anti-inflammatory properties of six specific Lactobacillus strains. The results showed that the Lp39 strain exhibited higher antioxidant activity and relevant anti-inflammatory properties in the fermented milk.
ACS FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Miguel A. Mazorra-Manzano, Glen R. Robles-Porchas, Marcel Martinez-Porchas, Juan C. Ramirez-Suarez, Celia O. Garcia-Sifuentes, Maria J. Torres-Llanez, Aaron F. Gonzalez-Cordova, Adrian Hernandez-Mendoza, Belinda Vallejo-Cordoba
Summary: The effect of temperature on bacterial dynamics and taxonomic structure during whey fermentation for lactic acid production was evaluated in this study. The results showed that temperatures between 37-42 degrees C were more favorable for lactic acid production and the predominant bacterial genus in whey was Lactobacillus. Additionally, the diversity of beneficial bacteria found in fresh whey presents attractive technological characteristics and offers a biotechnological option to add value to whey.
FERMENTATION-BASEL
(2022)
