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
Food Science & Technology
Winnie-Pui-Pui Liew, Mohd-Redzwan Sabran, Leslie-Thian-Lung Than, Fauzah Abd-Ghani
Summary: This study investigated the modulation of gut microbiota and proteome in rats exposed to aflatoxin B1 (AFB1) and treated with probiotic Lactobacillus casei Shirota (Lcs). The results showed that Lcs intervention significantly reduced AFB1 biomarkers and alleviated inflammation and abnormal cell growth caused by AFB1.
FOOD AND CHEMICAL TOXICOLOGY
(2022)
Article
Food Science & Technology
Federico Bueno, Alexander Chouljenko, Subramaniam Sathivel
Summary: The addition of Lactobacilli to coffee kombucha shifted the proportion of microbial families and allowed them to survive in the beverage for 15 days, even after exposure to simulated gastrointestinal conditions.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Microbiology
Widodo Widodo, Aditya Lutfe Ariani, Donny Widianto, Dietmar Haltrich
Summary: Butyric acid is known for its anticarcinogenic and antioxidative properties. Local LAB strains Lactobacillus casei AP and Lactobacillus plantarum DR131 isolated from Indonesian infants' digestive tract and indigenous fermented buffalo milk, respectively, can produce butyric acid in vitro. However, the specific genes and metabolic pathways involved in this process are still unknown. Genomic sequencing of these strains revealed similarities with other strains, but also differences in the enzymes responsible for butyric acid synthesis. These findings provide valuable insights into the use of these LAB strains as probiotics.
Article
Chemistry, Multidisciplinary
Wang Wen-qiong, Zhang Jie-long, Yu Qian, Zhou Ji-yang, Lu Mao-lin, Gu Rui-xia, Huang Yujun
Summary: This study aimed to improve the stability of anthocyanins and phenolic acids in blueberry by forming hydrogen bonds or hydrophobic interactions with whey protein during lactic acid fermentation. The characteristics of the whey protein and blueberry juice system were significantly altered after fermentation using Lactobacillus plantarum and Lactobacillus casei, resulting in stable color and phenol content. Fluorescence and FTIR analysis showed that anthocyanins or phenolic hydroxyl groups of blueberry bind to N-H, C-N, and C = O groups of whey protein after fermentation.
Article
Food Science & Technology
Yushi Fujimura, Mariko Shimura, Hiroshi Nagai, Naoko Hamada-Sato
Summary: This study demonstrated that abalone viscera fermented by lactic acid bacteria have the ability to inhibit angiotensin-converting enzyme (ACE) and suppress blood pressure increases, with homarine identified as the active compound. Therefore, fermented abalone viscera have the potential to be used as functional food materials to manage blood pressure.
JOURNAL OF FUNCTIONAL FOODS
(2021)
Article
Biotechnology & Applied Microbiology
Paola Monteiro de Oliveira, Larissa Provasi Santos, Luciana Fontes Coelho, Paulo Marcelo Avila Neto, Daiane Cristina Sass, Jonas Contiero
Summary: This study focuses on obtaining L(+)-lactic acid from sucrose using Lactobacillus casei Ke11 strain through different feeding strategies, which increases lactic acid production and productivity, while avoiding cellular stress caused by high osmotic pressure. The purification of the acid using charcoal and celite, followed by a cation exchange column, proved to be highly efficient, allowing for a high yield of lactic acid and removal of sugars and proteins. This study shows potential for large-scale fermentation of L. casei Ke11 for production of l-lactic acid.
FERMENTATION-BASEL
(2021)
Article
Immunology
Xiaoli Yu, Li Wang, Xinru Yang, Songsong Zhang, Guiwei Li, Lanlan Zhang, Jiaxuan Li, Xiaona Wang, Han Zhou, Yanping Jiang, Wen Cui, Yijing Li, Lijie Tang, Xinyuan Qiao
Summary: In this study, we developed Lactobacillus casei bacterial ghosts (BGs) for delivering DNA vaccines and demonstrated their ability to enhance immune responses. Our results showed that BGs could be efficiently taken up by macrophages and upregulated the expression of various immune-related genes. Additionally, BGs promoted the maturation and activation of dendritic cells (DCs), as well as increased T cell proliferation and specific antibody production. These findings suggest that L.casei BGs can serve as an effective delivery system for DNA vaccines.
FRONTIERS IN IMMUNOLOGY
(2022)
Article
Biochemical Research Methods
Francisco Javier Albicoro, Carolina Vacca, Juan Hilario Cafiero, Walter Omar Draghi, Maria Carla Martini, Mark Goulian, Antonio Lagares, Maria Florencia Del Papa
Summary: To adapt to different environmental conditions, Sinorhizobium meliloti relies on finely tuned regulatory networks, most of which are unexplored to date. Deletion of the two-component system ActJK in S. meliloti negatively affects acid tolerance, bacteroid development, nodule occupancy, and the expression of genes involved in exopolysaccharide synthesis and efflux pumps. The study provides insights into the adaptation of rhizobia to acid stress and highlights the importance of ActJK in regulating key components associated with acid tolerance.
JOURNAL OF PROTEOME RESEARCH
(2023)
Article
Nutrition & Dietetics
Jie Yang, Yue Sun, Tengqi Gao, Yue Wu, Hao Sun, Qingzheng Zhu, Chunsheng Liu, Chuang Zhou, Yongbin Han, Yang Tao
Summary: This study shows that lactic acid bacteria can effectively ferment apple juice, resulting in increased viable cell counts, lactic acid content, and improved antioxidant and antibacterial capacities. After storage, the fermented apple juice still retains its antibacterial and in vitro antioxidant activities.
FRONTIERS IN NUTRITION
(2022)
Article
Immunology
Yuanhui He, Risu Na, Xiaoxi Niu, Bingbing Xiao, Huixia Yang
Summary: This study investigated the impact of Lactobacillus rhamnosus and Lactobacillus casei on Gardnerella species biofilm formation, finding that adding L. rhamnosus at different stages effectively suppressed biofilm formation. Additionally, the quantity of biofilm was found to be highest at a pH of 5.5 and after 36 hours.
FRONTIERS IN CELLULAR AND INFECTION MICROBIOLOGY
(2021)
Article
Nanoscience & Nanotechnology
Lei Qiao, Yue Chen, Xiaofan Song, Xina Dou, Chunlan Xu
Summary: The protective effects of Lactobacillus casei ATCC 393-SeNPs against AD were evaluated in a mouse model. The results showed that L. casei ATCC 393-SeNPs significantly improved cognitive function, reduced amyloid beta aggregation and hyperphosphorylation of TAU protein, and protected brain neurons from oxidative stress and neuroinflammation through multiple mechanisms.
INTERNATIONAL JOURNAL OF NANOMEDICINE
(2022)
Article
Food Science & Technology
Royaossadat Mirmohammadi, Nafiseh Zamindar, Seyed Hadi Razavi, Mehrosadat Mirmohammadi, Saeed Paidari
Summary: The aim of this study was to evaluate bacteria growth and substrate metabolism during the fermentation of red grape juice and a mixture of red grape juice and rice flour solution using Lactobacillus plantarum and Lactobacillus casei. Results showed that fermentation with a mixed culture of both bacteria increased acidity and microbial population, with the most lactic acid production occurring in the mixture. Additionally, the mixture of L. plantarum and L. casei showed the highest sugar consumption, indicating it can be a suitable substrate for lactic acid production.
FOOD SCIENCE & NUTRITION
(2021)
Article
Food Science & Technology
Liliana Luca, Mircea Oroian
Summary: This study examined the testing of three prebiotics and their effects on the properties and survival rates of microcapsules under different conditions. The extrusion encapsulation technique was found to be effective in producing microcapsules that meet the requirements of the food industry. Using prebiotic encapsulation matrix can increase cell viability and protection, indicating its potential use in probiotic microcapsule production for the food industry.
Article
Biotechnology & Applied Microbiology
Feiyun Zheng, Tianmu Wang, Chengtuo Niu, Yun Jia, Ruilong Zheng, Chunfeng Liu, Jinjing Wang, Qi Li
Summary: Lactobacillus species in beer production need to resist hop bitter compound iso-alpha-acid, and organic acids play an important role in their resistance mechanism. Proteomic analysis showed that organic acids may enhance the growth of Lactobacillus species under iso-alpha-acid pressure.
JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS
(2021)
