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
Chemistry, Applied
Rocio Galindo-Lujan, Laura Pont, Zoran Minic, Maxim V. Berezovski, Victoria Sanz-Nebot, Fernando Benavente
Summary: This study analyzed the proteins from different varieties of quinoa seeds from Peru and Bolivia using advanced LC-MS/MS technology, identifying protein similarities and differences in the proteome. The comprehensive experimental quinoa seed proteome map presented in this study serves as a valuable starting point for further characterization and nutritional studies of quinoa and quinoa-containing food products.
Article
Food Science & Technology
Sendeku Takele Alemneh, Shimelis Admassu Emire, Bernd Hitzmann
Summary: This study evaluated the suitability of a teff-based substrate for developing probiotic functional beverages, finding that both Lactobacillus rhamnosus GG (LGG) and Lactobacillus plantarum A6 (LA6) could grow and produce desired products in the substrate. The combination of the two evaluated lactobacilli strains reduced fermentation time, indicating the potential for producing functional probiotic beverages using teff flour as a substrate without any supplements.
Article
Food Science & Technology
Shucen Feng, Haitao Wang, Xinping Lin, Huipeng Liang, Sufang Zhang, Yingxi Chen, Chaofan Ji
Summary: The increasing demand for healthy food has sparked interest in developing new food products containing probiotics. This study assessed the potential of probiotics and prebiotics to create novel gummies. The results confirmed the safety of 25 strains of Lactobacillus plantarum derived from fermented foods, showing their tolerance to simulated gastrointestinal fluids. Moreover, mushroom polysaccharides were found to have a proliferative effect on potential probiotics and protected their survival in the gastrointestinal fluids. These findings demonstrate the promising application of probiotics and prebiotics in the form of gummies as a probiotic food.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Xiaoxu Luan, Meiqin Feng, Jian Sun
Summary: The study explored the in vitro antioxidant activity of Lactobacillus plantarum CD101 and its impact on antioxidant peptide formation in fermented sausage. L. plantarum CD101 mainly distributed antioxidant substances on the cell surface and extracellular secretions. The potential benefit of L. plantarum CD101 in inhibiting oxidative rancidity and promoting protein degradation was observed, with a weak effect on promoting antioxidant peptides.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Chemistry, Multidisciplinary
Thy Truong, Kei G. I. Webber, S. Madisyn Johnston, Hannah Boekweg, Caleb M. Lindgren, Yiran Liang, Alissia Nydegger, Xiaofeng Xie, Tsz-Ming Tsang, D. A. Dasun N. Jayatunge, Joshua L. Andersen, Samuel H. Payne, Ryan T. Kelly
Summary: We developed a new method called wide window acquisition (WWA) that combines efficient sample preparation and ultra-low-flow liquid chromatography to quantify >3,000 proteins from single cells in rapid label-free analyses. WWA increased the number of identified proteins by about 40% compared to standard data-dependent acquisition. Utilizing this platform, we compared protein expression in HeLa cells with and without the essential autophagy gene atg9a, and found significant changes in 268 proteins related to innate immunity, vesicle trafficking, and protein degradation.
ANGEWANDTE CHEMIE-INTERNATIONAL EDITION
(2023)
Article
Nutrition & Dietetics
Dongting Yang, Wentao Lyu, Ziyi Hu, Jiting Gao, Zhiyao Zheng, Weijun Wang, Jenni Firrman, Daxi Ren
Summary: The study evaluated the probiotic effects of Lactobacillus fermentum ZJUIDS06 and Lactobacillus plantarum ZY08 on hyperlipidemic golden hamsters, demonstrating that Lactobacillus fermentum ZJUIDS06 increased colon SCFA levels, reduced serum LDL, total cholesterol, and triglycerides, and altered the cecum microbiota. Particularly, Lactobacillus fermentum ZJUIDS06 increased the abundance of Parabacteroides, indicating its potential in lowering cholesterol levels.
FRONTIERS IN NUTRITION
(2021)
Article
Food Science & Technology
Mengwei Wang, Yang Li, Jie Yang, Rui Shi, Liu Xiong, Qingjie Sun
Summary: This study investigated the adsorption amounts and antibacterial effects of inorganic nanoparticles on probiotic bacteria. Results showed that food-grade NPs have bactericidal effects on L. plantarum and L. fermentum.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Fengxuan Lang, Jianzhu Wen, Zhen Wu, Daodong Pan, Linjun Wang
Summary: Lactic acid bacteria fermentation is a simple and safe method of food preservation. Using probiotics in yoghurt can improve the flavor, texture, and health benefits of dairy products. This study found that the mixed culture condition enhanced the texture properties of yoghurt, and L. plantarum A3 fermented yoghurt accumulated additional components that led to significant sensory differences. These results suggest that L. plantarum A3 is a potential probiotic strain that enhances the sensory and nutritional properties of fermented milk.
FOOD SCIENCE AND HUMAN WELLNESS
(2022)
Article
Multidisciplinary Sciences
Neelja Singhal, Nambram Somendro Singh, Shilpa Mohanty, Manish Kumar, Jugsharan Singh Virdi
Summary: The study reported the isolation and evaluation of probiotic capabilities of Lactiplantibacillus plantarum strains from rhizospheric soil, which showed strong hypocholesterolemic potential and resistance to various environmental stresses, as well as exhibited resistance to acidic environment and multiple antibiotics. Further investigation is recommended for its potential as a potent probiotic with hypocholesterolemic biotherapeutic benefits, and the potential of exploring rhizosphere as a niche for isolating microorganisms with probiotic potential.
SCIENTIFIC REPORTS
(2021)
Article
Microbiology
Mohd Affan Baig, Mark S. Turner, Shao-Quan Liu, Anas A. Al-Nabulsi, Nagendra P. Shah, Mutamed M. Ayyash
Summary: This study evaluated the differential proteomic responses of the potential novel probiotic Pediococcus pentosaceus M41 under various stress conditions, identifying stress response proteins that may provide tolerance against these stresses and could be used as probiotic markers for evaluating stress tolerance. The proteomic analysis revealed that certain proteins were commonly upregulated or downregulated under different stress conditions, indicating their importance in the stress response of P. pentosaceus M41.
FRONTIERS IN MICROBIOLOGY
(2021)
Article
Chemistry, Applied
Mohd Affan Baig, Mark S. Turner, Shao-Quan Liu, Nagendra N. Shah, Mutamed M. Ayyash
Summary: This study investigated the proteomic responses of the potential probiotic Lactococcus garvieae to various stresses during food processing and digestion. The results showed that Lactococcus garvieae adapts to stress conditions by modulating carbohydrate and protein metabolism.
Article
Food Science & Technology
Achirawit Ngamsomchat, Thida Kaewkod, Maytiya Konkit, Yingmanee Tragoolpua, Sakunnee Bovonsombut, Thararat Chitov
Summary: This study isolated and characterized probiotic bacteria from dairy and fermented foods, and used a selected strain to produce probiotic chevre cheese. The selected strain showed high tolerance to acid and bile salt, antibacterial activities against foodborne pathogens, and a high adhesion rate. The probiotic chevre cheese had a shelf life of 8 days and a sufficient level of probiotics.
Article
Biochemical Research Methods
Colleen McClung, Hang Gyeong Chin, Ulla Hansen, Christopher J. Noren, Sriharsa Pradhan, Cristian Ruse
Summary: The novel approach demonstrated in this study allows for the detection of tubulin polyglutamylation by nanoLC-MS/MS, revealing the characteristic features of polyglutamylated tubulins through shared regions of amino acid ions.
ANALYTICAL BIOCHEMISTRY
(2021)
Article
Biochemistry & Molecular Biology
Raja Rezgui, Ruhi Walia, Jyoti Sharma, Dwinder Sidhu, Khalid Alshagadali, Saumya Ray Chaudhuri, Amir Saeed, Priyankar Dey
Summary: This study demonstrates that the metabolites from Lactobacillus plantarum (LPM), a probiotic bacterium, can protect HepG2 cells against oxidative damage induced by H2O2. The cytoprotective effects of LPM are likely mediated by an Nrf2-dependent mechanism.
Article
Biotechnology & Applied Microbiology
Olga A. Nikiforova, Sergey Klykov, Anna Volski, Leon M. T. Dicks, Michael L. Chikindas
ANNALS OF MICROBIOLOGY
(2016)
Article
Biotechnology & Applied Microbiology
Winschau F. van Zyl, Shelly M. Deane, Leon M. T. Dicks
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
(2015)
Article
Biotechnology & Applied Microbiology
Akihito Endo, Yasuhiro Tanizawa, Naoto Tanaka, Shintaro Maeno, Himanshu Kumar, Yuh Shiwa, Sanae Okada, Hirofumi Yoshikawa, Leon Dicks, Junichi Nakagawa, Masanori Arita
Article
Microbiology
Jayesh J. Ahire, Deon P. Neveling, Leon M. T. Dicks
CURRENT MICROBIOLOGY
(2015)
Article
Biotechnology & Applied Microbiology
Martin B. Bezuidenhout, DimitarM. Dimitrov, Anton D. van Staden, Gert A. Oosthuizen, Leon M. T. Dicks
BIOMED RESEARCH INTERNATIONAL
(2015)
Article
Biotechnology & Applied Microbiology
Martin B. Bezuidenhout, Anton D. van Staden, Gert A. Oosthuizen, Dimitar M. Dimitrov, Leon M. T. Dicks
BIOMED RESEARCH INTERNATIONAL
(2015)
Article
Biotechnology & Applied Microbiology
Basit Yousuf, Jayesh J. Ahire, Leon M. T. Dicks
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2016)
Article
Multidisciplinary Sciences
Jayesh J. Ahire, Deon P. Neveling, Melanie Hattingh, Leon M. T. Dicks
Article
Biotechnology & Applied Microbiology
Jayesh J. Ahire, Leon M. T. Dicks
PROBIOTICS AND ANTIMICROBIAL PROTEINS
(2015)
Review
Microbiology
Leon M. T. Dicks
Summary: The human gut contains almost 3000 microbial species, primarily bacteria, which produce quorum sensing molecules that influence the gut microbiome and communicate with the host. These molecules have a significant effect on our physiological and mental health.
Review
Microbiology
Leon M. T. Dicks, Wian Vermeulen
Summary: Cancer is a major cause of death and illness globally, with various types of cancer showing an increasing trend worldwide. Treatment methods for cancer vary, but commonly include surgery, radiotherapy, and chemotherapy. Recent research has focused on the role of bacteria and their metabolites in cancer treatment.
Review
Microbiology
Leon M. T. Dicks
Summary: Gut bacteria communicate with the central nervous system through the production of specific metabolic compounds and the transmission of signals via the vagus nerve. The gut microbiota also influences the central nervous system by controlling the regulation and development of gut neurons. Additionally, the metabolites produced by gut bacteria interact with intestinal epithelial cells and neurons, affecting the synthesis and degradation of neurotransmitters.
Article
Microbiology
Francesco Salini, Lucilla Iacumin, Giuseppe Comi, Leon M. T. Dicks
Summary: Bacteriocins are proteinaceous toxins produced by bacteria and archaea, which have antimicrobial activity against closely related species. In this study, a new bacteriocin gene cluster was discovered, providing insights into understanding the production mechanism of thermophilin 13.
Review
Microbiology
Leon M. T. Dicks
Summary: This article summarizes factors affecting the colonization of C. difficile and the pathogenicity of toxins TcdA and TcdB, and evaluates different approaches for the treatment of CDI.
Review
Gastroenterology & Hepatology
Winschau F. van Zyl, Shelly M. Deane, Leon M. T. Dicks