Article
Immunology
Lihong Zhang, Hongcai Ma, Muhammed Fakhar-E-Alam Kulyar, Huachun Pan, Kewei Li, Aoyun Li, Quan Mo, Yaping Wang, Hailong Dong, Yuhua Bao, Jiakui Li
Summary: This study analyzed the probiotic characteristics and potential probiotic ability of L. fermentum YLF016. The strain exhibited high survival rate, antibacterial activity, antioxidant activity, and strong adherence to intestinal cells, indicating its potential as a probiotic.
MICROBIAL PATHOGENESIS
(2022)
Article
Biochemistry & Molecular Biology
Kavita Rani, Syed Azmal Ali, Gautam Kaul, Pradip Behare
Summary: This study demonstrates that oral delivery of indigenous probiotic Lactobacillus fermentum NCDC 400 and prebiotic fructo-oligosaccharide (FOS) can reduce obesity-associated hepatic steatosis and improve antioxidant and anti-inflammatory properties.
JOURNAL OF FOOD BIOCHEMISTRY
(2022)
Article
Food Science & Technology
Tiantian Hu, Rui Chen, Yu Qian, Ke Ye, Xingyao Long, Kun-Young Park, Xin Zhao
Summary: This study found that soybean milk fermented by LF-HFY02 can increase the content of antioxidant factors and the activity of antioxidant enzymes, inhibit tissue cell peroxidation, and improve oxidative damage in mouse skin and liver.
FOOD SCIENCE AND HUMAN WELLNESS
(2022)
Article
Agriculture, Dairy & Animal Science
Priscilia Y. Heredia-Castro, Ricardo Reyes-Diaz, Miguel Angel Rendon-Rosales, Lilia M. Beltran-Barrientos, Maria J. Torres-Llanez, Maria C. Estrada-Montoya, Adrian Hernandez-Mendoza, Aaron F. Gonzalez-Cordova, Belinda Vallejo-Cordoba
Summary: This study isolated and characterized bacteriocins produced by two Lactobacillus fermentum strains from artisanal Mexican Cocido cheese. One of the strains exhibited high antimicrobial activity against various indicator microorganisms, suggesting its potential application as a biopreservative in dairy products.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Nutrition & Dietetics
Xianrong Zhou, Hang-hang Du, Meiqing Jiang, Chaolekang Zhou, Yuhan Deng, Xingyao Long, Xin Zhao
Summary: The study evaluated the changes in soy isoflavones and peptides in soy milk after fermentation by Lactobacillus fermentum CQPC04 and explored its positive effects on an oxidative aging mouse model induced with D-galactose. The fermented soy milk enhanced organ index, improved pathological morphology, and increased enzymatic activity while decreasing nitric oxide and malondialdehyde levels. The mechanism behind these effects may be related to the increase in free soy isoflavones and peptides following fermentation.
FRONTIERS IN NUTRITION
(2021)
Article
Chemistry, Multidisciplinary
Meena Kumari Palani Kumar, Prakash Motiram Halami, Muthukumar Serva Peddha
Summary: The probiotic strain Lactobacillus fermentum MCC2760 has shown beneficial effects in high-cholesterol diet-fed mice, including reducing serum lipids, anti-inflammatory properties, and improving gut barrier function. These findings highlight the potential of probiotic supplementation in managing hypercholesterolemia.
Article
Biotechnology & Applied Microbiology
Armin Tarrah, Shadi Pakroo, Viviana Corich, Alessio Giacomini
Summary: In this study, the antibiotic resistance-susceptibility patterns of eight S. thermophilus strains to 16 antibiotics were evaluated, revealing intermediate resistance to aminoglycosides, while susceptibility to other classes of antibiotics.
FERMENTATION-BASEL
(2021)
Article
Biochemistry & Molecular Biology
Yan Zhao, Leilei Yu, Fengwei Tian, Jianxin Zhao, Hao Zhang, Wei Chen, Qixiao Zhai
Summary: Research has shown the presence of Lactobacillus fermentum in the human gut and the potential health benefits it offers. A new optimized culture medium called LFMATA has been developed to isolate L. fermentum strains from human fecal samples more efficiently, leading to a 10-fold increase in the isolation rate compared to the previous medium LAMVAB. Genotype and phenotype analysis revealed insights into antibiotic resistance and carbohydrate metabolism in Lactobacillus strains.
Article
Food Science & Technology
Ondrej Holy, Julio Parra-Flores, Sarah Lepuschitz, Maria Paula Alarcon-Lavin, Ariadnna Cruz-Cordova, Juan Xicohtencatl-Cortes, Jetsi Mancilla-Rojano, Werner Ruppitsch, Stephen Forsythe
Summary: This study investigated the putative virulence factors of six Cronobacter sakazakii strains isolated from powdered milk, identifying different sequence types and resistance genes. Some strains demonstrated high adherence and invasion abilities, while the cpa gene was not detected. Various virulence and resistance genes, as well as plasmids, were identified through whole-genome sequencing. Additionally, CRISPR matrices were observed in all strains, enhancing decision-making for health authorities to protect public health.
Article
Food Science & Technology
Jun Meng, Jing-Li Wang, Yun-Peng Hao, Meng-Xi Zhu, Jing Wang
Summary: This study examined the impact of lactic acid bacteria fermentation on the nutritional components of soy milk, peanut milk, and chickpea milk. The findings demonstrated that L. fermentum GD01 exhibited strong growth and acid-producing ability in bean milk. Fermentation with L. fermentum GD01 resulted in a reduction in soluble protein and sugar content while increasing the levels of bioactive substances like polypeptides, amino acids, polyphenols, and flavonoids in bean milk. Additionally, fermentation altered the types and amounts of volatile flavor compounds, enhancing the aroma and reducing the beany flavor of the milk. These results provide a theoretical basis for producing fermented bean milk with improved functionality and nutritional value using lactic acid bacteria.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Yue Zhang, Huachen Zhong, Yanxue Zheng, Yan Wang, Yinfeng He, Yue Gu
Summary: The study aimed to explore the impact of different quorum sensing inhibitors (QSIs) on the biofilm formation of Lactobacillus fermentum. The results showed that 100 μmol/L D-galactose, 200 μmol/L D-ribose, and furanone could inhibit the AI-2 activity and biofilm formation of L. fermentum within a certain concentration range without significant effects on strain growth. Microscopic observations revealed that each QSI did not significantly alter the bacterial cell morphology but reduced strain adhesion. The downregulation of the luxS gene, a key gene in quorum sensing, was observed, and the activity of AI-2 was consistent with changes in biofilm production when QSIs were added.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Microbiology
Sana Abid, Arshad Farid, Rameesha Abid, Mujeeb Ur Rehman, Walaa F. Alsanie, Majid Alhomrani, Abdulhakeem S. Alamri, Syed Mohammed Basheeruddin Asdaq, Daniel Ingo Hefft, Saddam Saqib, Muhammad Muzammal, Sabrin Abdelrahman Morshedy, Mashael W. Alruways, Shakira Ghazanfar
Summary: This study identified locally isolated strains of Lactobacillus fermentum with potential probiotic properties, particularly NMCC-14 and NMCC-17 strains, which showed significant advantages in fermented milk products. The strains were found to be safe and nontoxic, making them beneficial supplements for the development of dairy products.
Article
Agriculture, Dairy & Animal Science
Xihui Zhu, Yanlan Li, Zhiwei Wang, Zheyu Pang, Zhenshu Si, Cheng Liu, Jianbiao Lu, Shengliang Cao, Lanying Pei, Yubao Li
Summary: This study assessed the status of antibiotic resistance and resistance genes in Riemerella anatipestifer, compared different detection methods, and evaluated a new method for studying the association between antibiotic resistance and resistance genes in Riemerella anatipestifer.
Article
Food Science & Technology
Yufang Liu, Ruyue Zhang, Bini Wang, Zhenquan Huo, Fuxin Zhang
Summary: This study evaluated the development of ampicillin and amoxicillin resistance in Lactobacillus plantarum ATCC14917 during laboratory evolution. Both evolved strains exhibited high levels of resistance in ampicillin and amoxicillin environments. While resistance to amoxicillin returned to a sensitive level after subsequent passage in antibiotic-free medium, resistance to ampicillin remained stable. Homology-based analysis indicated that the spread of antibiotic resistance genes in the gut would not occur with these mutant genes. This study provides evidence supporting the safe use of L. plantarum ATCC14917 in clinical practice when ampicillin and amoxicillin are used concurrently.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
(2023)
Article
Microbiology
Claudia Mendoza-Avendano, Sandy Luz Ovando-Chacon, Maria Celina Lujan-Hidalgo, Rocio Meza-Gordillo, Miguel Angel Ruiz-Cabrera, Alicia Grajales-Lagunes, Federico Antonio Gutierrez-Miceli, Miguel Abud-Archila
Summary: This study evaluated the effect of L. plantarum and L. fermentum on the volatile compounds and sensory profile of fermented tofu. The results showed that the lactic acid bacteria survived well in the fermented tofu, with a longer shelf life compared to tofu obtained by acidification. Fermentation also resulted in a reduction of hexanal content, making the tofu more delicious.
CURRENT MICROBIOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Teresa D. Rebaza-Cardenas, Kenneth Silva-Cajaleon, Carlos Sabater, Susana Delgado, Nilda D. Montes-Villanueva, Patricia Ruas-Madiedo
Summary: In this study, lactic acid bacteria were isolated and identified from two traditional Peruvian beverages. The strain Lac. plantarum Ch13 showed potential as a probiotic candidate with better resistance to gastrointestinal conditions and higher adhesion ability compared to a commercial probiotic strain.
PROBIOTICS AND ANTIMICROBIAL PROTEINS
(2023)
Review
Food Science & Technology
Carolina de Weerth, Anna-Katariina Aatsinki, Meghan B. Azad, Frank F. Bartol, Lars Bode, Maria Carmen Collado, Amanda M. Dettmer, Catherine J. Field, Meagan Guilfoyle, Katie Hinde, Aniko Korosi, Hellen Lustermans, Nurul Husna Mohd Shukri, Sophie E. Moore, Shikha Pundir, Juan Miguel Rodriguez, Carolyn M. Slupsky, Sarah Turner, Johannes B. van Goudoever, Anna Ziomkiewicz, Roseriet Beijers
Summary: Human milk is a complex liquid food that is customized to meet the needs of infants. The non-nutrient bioactives in milk have an impact on child cognitive and behavioral development, a process known as 'Lactocrine Programming'. This review discusses the links between human milk composition and child cognitive and behavioral development, and provides recommendations for future studies.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Biotechnology & Applied Microbiology
Felipe Gonzalez-Gonzalez, Susana Delgado, Lorena Ruiz, Abelardo Margolles, Patricia Ruas-Madiedo
Summary: Fermentation has traditionally been used for food preservation, but modern industrial processes aim to improve the functional characteristics of the final product. Starter cultures, adjunct cultures, and probiotics play essential roles in achieving high-quality foods with improved nutritional and health-promoting properties. This review focuses on the functional characteristics of these cultures, including their synthesis of metabolites for preservation and safety, their impact on organoleptic properties, and their contributions to nutrition and health improvement.
JOURNAL OF APPLIED MICROBIOLOGY
(2023)
Article
Ecology
Claudio Alba, Jose Sansano-Maestre, Maria Dolores Cid Vazquez, Maria Del Carmen Martinez-Herrero, Maria Magdalena Garijo-Toledo, Iris Azami-Conesa, Virginia Moraleda Fernandez, Maria Teresa Gomez-Munoz, Juan Miguel Rodriguez
Summary: Bonelli's eagle is an endangered raptor species in Europe, and this study aims to describe the oral microbiome of Bonelli's eagle nestlings and evaluate the influence of several factors. The results showed that captivity breeding, Trichomonas gallinae infection, and the presence of lesions at the oropharynx had an impact on the oral microbiome. The study also identified the core oral microbiome of Bonelli's eagle. This is the first study on the factors that influence the oral microbiome of Bonelli's eagle.
Article
Food Science & Technology
Araceli Redondo-Cuenca, Alejandra Garcia-Alonso, Rocio Rodriguez-Arcos, Irma Castro, Claudio Alba, Juan Miguel Rodriguez, Isabel Goni
Summary: This study evaluated the nutrient composition and bioactive compounds of asparagus, including its byproducts, and their effects on gut bacteria. The results showed that asparagus is a nutritious and functional food, with its byproducts potentially being used as prebiotics. Significant levels of xylose, inulin, flavonoids, and saponins were found. The spear by-product selectively promoted the growth of beneficial bacteria. Further research is needed to identify the compounds that can modulate the gut microbiota.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Nutrition & Dietetics
Leonides Fernandez, Irma Castro, Rebeca Arroyo, Claudio Alba, David Beltran, Juan M. M. Rodriguez
Summary: This study assessed the probiotic potential of Ligilactobacillus salivarius CECT 30632, specifically in relation to gynecological targets. The strain exhibited co-aggregative and antimicrobial activity against vaginal pathogens while promoting the growth of vaginal lactobacilli. It also showed survival after exposure to conditions similar to the human digestive tract and was adhesive to vaginal and intestinal cells. Furthermore, the administration of L. salivarius CECT 30632 to women with habitual abortion or infertility led to a successful pregnancy rate of 67.5%, indicating its ability to modulate the vaginal ecosystem and improve fertility outcomes.
Article
Virology
Claudio Alba, Marta Mozota, Rebeca Arroyo, Natalia Gomez-Torres, Irma Castro, Juan Miguel Rodriguez
Summary: This study compared the nasal and fecal inflammatory profiles of elderly individuals highly affected by COVID-19, elderly individuals without SARS-CoV-2 infection, and healthy young adults. The concentrations of immune factors BAFF/TNFSF13B, IL6, IL10, and TNF-α were significantly different in the three groups, with the highest concentrations observed in the elderly highly affected by COVID-19. The concentrations of pro-inflammatory cytokines in the nasal and fecal samples were similar in the elderly groups but higher than in the healthy young adults, indicating that immunosenescence and inflammaging make the elderly highly vulnerable to neo-infections like COVID-19.
Article
Microbiology
Juan M. Rodriguez, Marco Garranzo, Jose Segura, Belen Orgaz, Rebeca Arroyo, Claudio Alba, David Beltran, Leonides Fernandez
Summary: The study found that the L. salivarius strain CECT 30632 can effectively reduce the number of gout episodes and improve blood parameters related to oxidative stress, liver damage, and metabolic syndrome in individuals with a history of hyperuricemia.
FRONTIERS IN MICROBIOLOGY
(2023)
Article
Agriculture, Dairy & Animal Science
Claudio Alba, David Castejon, Victor Remiro, Juan M. Rodriguez, Odon J. Sobrino, Julian de Maria, Pilar Fumanal, Antonio Fumanal, M. Isabel Cambero
Summary: Antibiotic usage in swine husbandry contributes to the emergence and dissemination of antibiotic-resistant bacteria, posing a serious threat to public health. In this study, the substitution of metaphylactic antimicrobials with the administration of the probiotic strain Ligilactobacillus salivarius MP100 showed beneficial productivity and quality outcomes. The probiotic intake did not negatively affect the meat composition and was associated with an increase in inosine concentration and a slight tendency for increasing the intramuscular fat content, which are considered as biomarkers of meat quality.
Article
Food Science & Technology
Javier Rodriguez, Cristina Lobato, Lucia Vazquez, Baltasar Mayo, Ana Belen Florez
Summary: The red colour defect caused by Serratia marcescens can have a significant economic impact on the traditional cheese industry. This study identified 16 genes associated with the production of a red pigment and confirmed that S. marcescens is capable of producing this pigment. In addition, the strain exhibited antimicrobial activity and delayed the development of Penicillium roqueforti. The findings suggest that controlling S. marcescens in milk from the source is the most effective strategy for preventing the red defect in cheese.
Article
Anthropology
Beatrice Caffe, Aaron Blackwell, Bethaney D. Fehrenkamp, Janet E. Williams, Ryan M. Pace, Kimberly A. Lackey, Lorena Ruiz, Juan M. Rodriguez, Mark A. McGuire, James A. Foster, Daniel W. Sellen, Elizabeth W. Kamau-Mbuthia, Egidioh W. Kamundia, Samwel Mbugua, Sophie E. Moore, Andrew M. Prentice, Linda J. Kvist, Gloria E. Otoo, Rossina G. Pareja, Lars Bode, Dubale Gebeyehu, Debela K. Gindola, Sarah Boothman, Katherine Flores, Michelle K. McGuire, Courtney L. Meehan
Summary: By investigating the relationship between the concentrations of immune factors in breast milk and infant sex and maternal condition, this study found that IgG concentrations were influenced by maternal diet diversity, with lower concentrations in breast milk of women consuming diets with low diversity and male infants, providing minimal support for the Trivers-Willard hypothesis.
AMERICAN JOURNAL OF HUMAN BIOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Matilde Sanchez-Conde, Claudio Alba, Irma Castro, Fernando Dronda, Margarita Ramirez, Rebeca Arroyo, Santiago Moreno, Juan Miguel Rodriguez, Fatima Branas
Summary: Comparing the fecal bacteriome of people with HIV and non-HIV controls, it was found that the composition of the bacteriome in people with HIV is different, and there may be a link between depression and gut dysbiosis in the HIV population.
Article
Biochemistry & Molecular Biology
Ana Belen Florez, Lucia Vazquez, Javier Rodriguez, Baltasar Mayo
Summary: This study describes the phenotypic typing and complete genome analysis of a dairy Lactiplantibacillus plantarum strain LL441. LL441 exhibited a wide range of carbohydrate utilization and strong activity of carbohydrate-degrading enzymes. The genome analysis revealed genes involved in carbohydrate utilization, flavor formation, acid and bile resistance, but no virulence genes. The strain also possessed plasmids with genes coding for heavy metal resistance and technologically relevant phenotypes.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Food Science & Technology
Javier Rodriguez, Lucia Vazquez, Ana Belen Florez, Baltasar Mayo
Summary: Colour defects can impact the appearance, flavor, safety, and price of cheese. This study identified and characterized five fungal isolates from a dairy plant that caused reddish-to-brown stains on the surface of most cheeses. The isolates were classified as Epicoccum layuense, Epicoccum italicum, and Epicoccum mezzettii through molecular identification and analysis of their gene sequences. The study also investigated the growth characteristics and conidial morphology of these fungi. The findings highlight the presence of Epicoccum species in the dairy setting, which are typically known as plant pathogens and not human or animal pathogens.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2023)
