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
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
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
Food Science & Technology
Yue Li, Mengling Chen, Yuxuan Ma, Yue Yang, Ying Cheng, Huijing Ma, Dayong Ren, Ping Chen
Summary: Evidence suggests that viable, heat-inactivated, and ultrasonically-lysed Lactobacillus plantarum H6 cells can improve hypercholesterolemia in mice by regulating gut microbiota and metabolites related to lipid metabolism. These cells can decrease blood lipid levels, alleviate liver damage, and improve glucose and insulin tolerance. Muribaculaceae may be a potential biomarker for effective cholesterol reduction, and the gut microbiota and biochemical indices can be restored through fecal microbiota transplantation.
NPJ SCIENCE OF FOOD
(2022)
Article
Microbiology
Yingjun Zhou, Wenbing Gong, Chao Xu, Zuohua Zhu, Yuande Peng, Chunliang Xie
Summary: Lactobacillus plantarum GXL94 isolated from chili samples showed excellent antioxidant properties and exhibited probiotic characteristics in vitro assessment, suggesting its potential as a probiotic candidate with antioxidant properties.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Food Science & Technology
Lingying Meng, Xuemei Zhu, Yanfeng Tuo, Heping Zhang, Yue Li, Chao Xu, Guangqing Mu, Shujuan Jiang
Summary: The study showed that L.plantarum AHQ-14 and L.bulgaricus BD0390 exhibited good probiotic characteristics, such as high survival rates, strong adhesion capacity, low production of biogenic amines, and sensitivity to antibiotics.
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
Chemistry, Multidisciplinary
Joo-Yun Kim, Eun-Jung Choi, Jae-Ho Lee, Myeong-Seok Yoo, Keon Heo, Jae-Jung Shim, Jung-Lyoul Lee
Summary: The study isolated a novel lactic acid bacteria strain HY7715 that overproduces vitamin B2, demonstrating high riboflavin-producing ability and probiotic characteristics in both in vitro and in vivo environments.
APPLIED SCIENCES-BASEL
(2021)
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
Bing Fu, Xingxing Huang, Jian Ma, Qingwei Chen, Qili Zhang, Ping Yu
Summary: This study isolated and identified a plant-derived Lactobacillus strain that produces inositol, showing resistance to specific conditions and bacteria, which expands the potential use of LAB in inositol production.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Microbiology
Yusheng Wang, Zhifeng Fang, Qixiao Zhai, Shumao Cui, Jianxin Zhao, Hao Zhang, Wei Chen, Wenwei Lu
Summary: The study showed that probiotic strains CCFM752, CCFM1149, and CCFM10 exhibit antioxidative effects on A7R5 cells, suppressing angiotensin II-induced increases in reactive oxygen species and increasing catalase activity. These strains may help reduce the risk of cardiovascular diseases through their antioxidative attributes.
Article
Food Science & Technology
Enver Keleszade, Sofia Kolida, Adele Costabile
Summary: This study found that L. plantarum ECGC 13110402 can safely improve lipid profiles in individuals with high cholesterol.
JOURNAL OF FUNCTIONAL FOODS
(2022)
Article
Multidisciplinary Sciences
Bertrand Tatsinkou Fossi, Dickson Ebwelle Ekabe, Liliane Laure Toukam, Henri Olivier Tatsilong Pambou, Amandine Gagneux-Brunon, Celine Nkenfou Nguefeu, Bienvenu Bongue
Summary: High serum cholesterol is a significant risk factor for cardiovascular disease, and traditional palm wine and corn beer have been identified as potential sources of probiotic bacteria with cholesterol lowering activity. In this study, lactic acid bacteria (LAB) with probiotic and cholesterol lowering properties were isolated and characterized from these sources. Two LAB strains, Levilactobacillus brevis and Enterococcus faeccium, were identified as the best cholesterol lowering isolates. These LAB strains effectively reduced LDL-c and increased HDL-c in rat sera, indicating their potential as functional ingredients in food products targeting hypercholesterolemia.
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
Environmental Sciences
Sara Peiro, Elisa Luengo, Francisco Segovia, Javier Raso, Maria Pilar Almajano
WASTE AND BIOMASS VALORIZATION
(2019)
Article
Agriculture, Multidisciplinary
Nurul A. M. Azman, Sara Peiro, Lluis Fajari, Luis Julia, Maria Pilar Almajano
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2014)
Article
Agriculture, Multidisciplinary
Monika Skowyra, Victor Falguera, Gabriela Gallego, Sara Peiro, Maria Pilar Almajano
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2014)
Article
Microbiology
Pablo Casino, Asuncion Lopez, Sara Peiro, Martin Rios, Santiago Rios, Aldous Porta, Gemma Agusti, Daniel Asensio, Ana Maria Marques, Nuria Pique
Summary: GVPC is a recommended medium for the detection of Legionella spp. in water samples. However, its recovery of Legionella spp. and selectivity properties can be improved. Modifying the GVPC manufacturing process by removing oxygen during autoclaving and introducing nitrogen during ingredient stirring can enhance the growth of Legionella pneumophila and Legionella anisa, as well as improve the selectivity properties. The introduction of these modifications in routine practice can lead to better detection of Legionella spp. in water samples.
MICROBIOLOGY SPECTRUM
(2022)
Article
Biochemical Research Methods
M. Torrico, P. Casino, A. Lopez, S. Peiro, M. Rios, S. Rios, M. J. Montes, C. Guillen, A. Nardi-Ricart, E. Garcia-Montoya, D. Asensio, A. M. Marques, N. Pique
Summary: By optimizing the MKTTn enrichment broth, tetrathionate can be generated ex situ by an external reaction between iodine and thiosulphate followed by lyophilization, providing a feasible alternative to the use of Lugol's solution and maintaining the performance of the medium.
JOURNAL OF MICROBIOLOGICAL METHODS
(2022)
Article
Biochemistry & Molecular Biology
Sara Peiro, Michael H. Gordon, Monica Blanco, Francisca Perez-Llamas, Francisco Segovia, Maria Pilar Almajano
Article
Biochemistry & Molecular Biology
Francisco Segovia, Bryshila Lupo, Sara Peiro, Michael H. Gordon, Maria Pilar Almajano
Article
Biochemistry & Molecular Biology
Francisco Segovia Gomez, Sara Peiro Sanchez, Maria Gabriela Gallego Iradi, Nurul Aini Mohd Azman, Maria Pilar Almajano