Article
Food Science & Technology
Junyong Wang, Jing Zhang, Henan Guo, Qiang Cheng, Zaheer Abbas, Yucui Tong, Tiantian Yang, Yichen Zhou, Haosen Zhang, Xubiao Wei, Dayong Si, Rijun Zhang
Summary: The yield of exopolysaccharide (EPS) from Lactobacillus plantarum R301 was optimized using a single-factor experiment and response surface methodology (RSM), resulting in a 0.85-fold increase. The significant factors affecting EPS production were determined to be MgSO4 concentration, initial pH, and inoculation size. The EPS demonstrated strong antioxidant and anti-inflammatory activities, making it a potential multifunctional food additive in the food industry.
Article
Biochemistry & Molecular Biology
Xiaowan Feng, Hui Zhang, Phoency F. H. Lai, Zhiqiang Xiong, Lianzhong Ai
Summary: A pyruvated exopolysaccharide named LPE-1 was isolated and characterized from the fermentation broth of Lactobacillus plantarum AR307. LPE-1 was found to contain Galp and Glcp at a molar ratio of 2:1, with a molecular weight of 605 kDa. The presence of pyruvate group in LPE-1 plays a significant role in improving the viscosity and plasticity of dairy products.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Food Science & Technology
Xuefang Zhao, Qi Liang
Summary: This study evaluated the effects of probiotic Lactobacillus plantarum MC5 on the quality, antioxidant activity, and storage stability of yogurt. The results showed that adding MC5 can improve the rheological properties, texture, and antioxidant activity of yogurt. The study also found that MC5 can promote the growth of Streptococcus thermophilus. Therefore, L. plantarum MC5 has potential for industrial application in milk fermentation.
Article
Microbiology
Muhammad Saleem, Samiullah Malik, Hafiza Mahreen Mehwish, Muhammad Waqas Ali, Nazim Hussain, Mohsin Khurshid, Muhammad Shahid Riaz Rajoka, Yougen Chen
Summary: The study demonstrated that EPS produced by Lactobacillus Plantarum S123 has promising biological features, including antibacterial, antioxidant, water holding, oil holding, flocculation, and emulsifying activities. These findings suggest its potential use in functional food products.
ARCHIVES OF MICROBIOLOGY
(2021)
Article
Nutrition & Dietetics
Zhen Wang, Sen Ma, Li Li, Jihong Huang
Summary: The synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae had an effect on the structural properties and aggregation behavior of gluten. The addition of different levels of wheat bran dietary fiber significantly influenced the aggregation behavior and secondary structure of gluten. Additionally, the thermal properties and water holding capacity of the dietary fiber played a major role in the changes observed in the overall gluten system.
FRONTIERS IN NUTRITION
(2022)
Article
Food Science & Technology
Min Zhang, Tiantian Lai, Mengke Yao, Man Zhang, Zhennai Yang
Summary: The study found interactions between EPS produced by LAB and casein, resulting in improved physical properties and bioactivities of their complex. These interaction mechanisms are important for enhancing the functionality of fermented dairy products.
Article
Nutrition & Dietetics
Jiayuan Zhao, Lihan Wang, Shasha Cheng, Yu Zhang, Mo Yang, Ruxue Fang, Hongxuan Li, Chaoxin Man, Yujun Jiang
Summary: The study found that exopolysaccharides (EPS) from Lactobacillus plantarum JY039 can improve the adhesion ability of Lactobacillus paracasei JY062 to cells and have the potential to prevent and alleviate type 2 diabetes (T2D). The EPS and L. paracasei JY062 can also alter the structure of the intestinal microbiota, enhance intestinal barrier function, promote gut hormone secretion, and reduce inflammation.
Article
Food Science & Technology
Shu-Min Hu, Jia-Min Zhou, Qing-Qing Zhou, Ping Li, Yuan-Yuan Xie, Tao Zhou, Qing Gu
Summary: Exopolysaccharides (EPS) produced by Lactobacillus rhamnosus ZFM231 isolated from milk were purified and separated into four fractions, showing antioxidant and hypolipidemic activities, with potential applications in the food and pharmaceutical industries.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Jingfei Hu, Xueqing Tian, Tong Wei, Hangjie Wu, Jing Lu, Mingsheng Lyu, Shujun Wang
Summary: The exopolysaccharide (EPS) extracted from Lactobacillus plajomi PW-7 showed antibacterial activity and antioxidant capacity against Helicobacter pylori. It has a potential application in developing EPS-based foods. The structural characteristics and biological activity of EPS play a key role in its potential applications.
Article
Biochemistry & Molecular Biology
Kippeum Lee, Hyeon Ji Kim, Soo A. Kim, Soo-Dong Park, Jae-Jung Shim, Jung-Lyoul Lee
Summary: This study explored the role of exopolysaccharides (EPS) produced by Lactobacillus plantarum HY7714 in regulating tight junctions in intestinal epithelial cells and increasing moisture retention in human dermal fibroblasts cells. The results demonstrated that HY7714 EPS effectively controlled intestinal tight junctions and improved UVB-induced cytotoxicity and hydration capacity in skin cells, showing its potential as an anti-aging molecule in skin and a therapeutic agent against skin diseases.
Article
Biochemistry & Molecular Biology
Mariyappan Kowsalya, Thangavel Velmurugan, R. Mythili, Woong Kim, Kattakgounder Govindaraj Sudha, Saheb Ali, Balakrishnan Kalpana, Srinivasan Ramalingam, Mohan Prasanna Rajeshkumar
Summary: This study characterized the exopolysaccharides (EPS) produced by probiotic bacteria Lactiplantibacillus plantarum PRK7 and L. plantarum PRK11 using various analytical methods. The EPS-7 and EPS-11 exhibited good structural characteristics and showed antioxidant, emulsion, and antibiofilm activities, making them suitable for applications in the food and pharmaceutical industry.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Fan -Bing Meng, Yu -Ting Lei, Qing-Zhou Li, Yun-Cheng Li, Yun Deng, Da -Yu Liu
Summary: This study found that fermentation by two lactic acid bacteria strains, L. plantarum and L. acidophilus, significantly improved the antioxidant activity of loquat juice. Metabolomics analysis revealed different metabolites profiles between the two strains, with lipids, organic acids, amino acids, and phenolic compounds playing important roles in the flavor reconstruction and functional improvement of loquat juices.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Jiaying Li, Juan Bai, Jie Yuan, Songtao Fan, Ting Zhang, Tao Pan, Yansheng Zhao, Jiayan Zhang, Xiang Xiao
Summary: The structure and function of beta-glucan in barley undergo significant changes after fermentation with Lactobacillus plantarum dy-1. A total of 158 types of glycosidic hydrolases were identified in L. plantarum dy-1, including an endoglucanase gene, Lpeg14265. Heterologous expression of Lpeg14265 showed optimal activity at pH 6.0 and 60 degrees C, leading to increased physiological activities of beta-glucan and significant microstructural changes in barley bran.
Article
Pharmacology & Pharmacy
Masafumi Noda, Narandalai Danshiitsoodol, Takemasa Sakaguchi, Keishi Kanno, Masanori Sugiyama
Summary: Lactobacillus plantarum SN35N secretes negatively charged acidic exopolysaccharide (EPS) which inhibits the catalytic activity of hyaluronidase and shows inhibitory effect against influenza virus and feline calicivirus, making it a promising lead for developing anti-inflammatory and antiviral substances.
BIOLOGICAL & PHARMACEUTICAL BULLETIN
(2021)
Article
Biotechnology & Applied Microbiology
Jinkui Sun, Cai Zhao, Xilei Pu, Tian Li, Xuewei Shi, Bin Wang, Weidong Cheng
Summary: This study demonstrates that fermentation with Lactobacillus plantarum LP56 can enhance the nutritional value and aroma characteristics of apricot juice. Fermented apricot juice contains more probiotics and lactic acid, with increased antioxidant capacity and decreased levels of organic acids and soluble solids.
FERMENTATION-BASEL
(2022)
Article
Multidisciplinary Sciences
S. O. Dahunsi, S. Oranusi, V. E. Efeovbokhan, A. T. Adesulu-Dahunsi, J. O. Ogunwole
Summary: This study evaluated the valorization of Carica papaya fruit peels for organic fertilizer production via anaerobic digestion and found that the organic fertilizer had a better effect on maize plants compared to chemical fertilizer, especially at medium to high application rates. Bioaccumulation of nutrient elements in plant organs was observed, with the highest values observed in the experiment with 50 kg N/ha. Overall, using anaerobic digestates as organic fertilizers in agricultural practices is a sustainable method to reduce reliance on high rates of inorganic fertilizers.
SCIENTIFIC REPORTS
(2021)
Article
Food Science & Technology
A. T. Adesulu-Dahunsi, A. Sanni, K. Jeyaram
Summary: This study investigated the diversity and technological properties of Pediococcus pentosaceus strains isolated from traditional fermented foods in Nigeria. The strains showed antimicrobial activity, high acidifying activity, and some displayed potential for exopolysaccharide production. The combination of RAPD-PCR and PFGE techniques allowed for successful differentiation of strains, confirming the presence of potential starter cultures in indigenous fermented foods.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Kolawole Banwo, Faith Chinasa Asogwa, Omotade Richard Ogunremi, Adekemi Adesulu-Dahunsi, Abiodun Sanni
Summary: The predominant lactic acid bacteria and yeasts isolated during the spontaneous fermentation of millet and sorghum were investigated for technological characteristics and food safety. The strains selected for high production of lactic acid, diacetyl, and hydrogen peroxide were found safe for use as starter cultures, leading to higher niacin and riboflavin content, total phenolics, and flavonoid contents in fermented malted millet and sorghum slurries. Fermented products showed promising antioxidant capacities and nutraceutical properties.
FOOD BIOTECHNOLOGY
(2021)
Article
Energy & Fuels
O. J. Ojediran, S. O. Dahunsi, V Aderibigbe, S. Abolusoro, A. T. Adesulu-Dahunsi, E. L. Odekanle, O. J. Odejobi, R. A. Ibikunle, J. O. Ogunwole
Summary: This study found that codigestion of Elephant grass and piggery manure can enhance biogas production capacity, with pretreatment improving digestion efficiency. It helps reduce weed menace in cropping systems and addresses pollution issues from piggery manure disposal.
Review
Microbiology
Adekemi Titilayo Adesulu-Dahunsi, Samuel Olatunde Dahunsi, Titilayo Adenike Ajayeoba
Summary: The benefits of fermented foods and beverages on food security and safety, increased shelf life, and enhanced livelihoods in Africa, particularly for marginalized and vulnerable groups, have brought great value to their acceptability worldwide. Lactobacillus spp. plays a key role in the production of indigenous African foods and beverages through rapid multiplication and acidification, which inhibits spoilage microorganisms and improves food quality and safety. Understanding microbial interaction and succession during food fermentation contributes to the production of functional foods and beverages with improved nutritional profiling and technological attributes.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Food Science & Technology
Ayoyinka O. Olojede, Isabel O. Oahimire, Joy Gbande, Agoziwom D. Osondu-Igbokwe, Remilekun M. Thomas, Dare S. Olojede, Kolawole Banwo
Summary: This study investigates the effects of sourdough made with different starter cultures on the nutritional and sensory characteristics of cookies made with acha flour. The results show that the addition of sourdough improves the spread rate and mineral composition of the cookies, and using C. tropicalis sourdough yields the most overall acceptable cookies.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Kolawole Banwo, Janet Tosin Ojetunde, Titilayo Falade
Summary: Cassava effluent was evaluated for its potential as a source of probiotics. Pediococcus sp. OG08 and Pichia sp. OG4 displayed high bile salt and potassium cyanide tolerance, reducing the residual cyanide content in cassava products. Safety assessments confirmed their suitability as probiotics.
FOOD BIOTECHNOLOGY
(2023)
Article
Genetics & Heredity
Rajendra Kumar Imrat, Rajendra Kumar Labala, Abhisek Kumar Behara, Kumaraswamy Jeyaram
Summary: This study compared the intracellular and extracellular dsRNA of Tetragenococcus halophilus and found compositional and functional differences between them. The extracellular dsRNA had more unique sequences, potentially containing mobile regulatory elements. Furthermore, the extracellular dsRNA showed enrichment in cancer pathways and transcription process, indicating functional differences. Studying bacterial extracellular dsRNA is a promising area for future research, especially in developing functional fermented foods and understanding the impact of probiotics on human health.
FUNCTIONAL & INTEGRATIVE GENOMICS
(2023)
Review
Chemistry, Applied
Roji Waghmare, Manoj Kumar, Rahul Yadav, Priyank Mhatre, Sachin Sonawane, Swati Sharma, Yogesh Gat, Deepak Chandran, Muzaffar Radha, Muzaffar Hasan, Abhijit Dey, Tanmay Sarkar, Kolawole Banwo, Micheal Alao, Jayanthi Balakrishnan, Deodatt Suryawanshi, Jose M. Lorenzo
Summary: This review summarizes the research progress and current studies on the use of ultrasonic technology as a pre-treatment for freeze drying. It discusses the impact of ultrasonic pre-treatment on the phytochemical, color, texture, and micro-structure of food. The review also suggests that optimized ultrasonic treatment parameters are needed to improve heat and mass transfer in food samples, leading to faster drying process and reduced drying time.
Article
Food Science & Technology
Kolawole Banwo, Taiwo Adesina, Olubunmi Aribisala, Titilayo D. O. Falade
Summary: This study discovered that probiotic strains can detoxify aflatoxin contaminated cereal grains. The presence of toxigenic A. flavus resulted in higher concentrations of amino acids compared to the atoxigenic strain. Different LAB and yeasts showed variations in their ability to elevate or reduce specific amino acids. Probiotics were effective in detoxification, but the extent of decontamination depended on the species and strain.
Article
Chemistry, Analytical
Partha Pratim Goswami, Satish Bonam, Kumaraswamy Jeyaram, Shiv Govind Singh
Summary: Despite the limitations of complex interactions between nanostructures and target analytes, this paper investigates a field-effect-based biosensor device using energy band diagrams and surface potential profiles. Detection of hazardous foodborne pathogens is carried out using a zinc oxide and MWCNT composite nanostructure. The study addresses the challenge of biosensor device variability through the selection of operating voltage.
ANALYTICAL CHEMISTRY
(2023)
Article
Food Science & Technology
Augchararat Klongklaew, Kolawole Banwo, Pornpimon Soodsawaeng, Ashish Christopher, Chartchai Khanongnuch, Dipayan Sarkar, Kalidas Shetty
Summary: This study shows that LAB-based fermentation can strategically improve the antioxidant and anti-hyperglycemic functional qualities of select chickpea varieties, supporting their use as health-focused food ingredients for non-communicable chronic diseases.
Article
Food Science & Technology
Kolawole Banwo, Aduragbemi Oyeyipo, Lokesh Mishra, Dipayan Sarkar, Kalidas Shetty
Summary: Traditional fermented food Ogi from Nigeria and Sub-Saharan Africa loses essential nutrients during processing. This study found that synergizing Ogi with sesame seeds and tigernut improved its nutritional content, antioxidant activity, and anti-hyperglycemic property.
Article
Food Science & Technology
Kolawole Banwo, Abiodun Sanni, Dipayan Sarkar, Oluwatosin Ale, Kalidas Shetty
Summary: Roselle calyces are rich in health protective phenolic compounds with high antioxidant and anti-hyperglycemic functions. The ethyl acetate and methanol solvent-based extracted fractions contain major phenolic compounds.
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS
(2022)
Article
Biotechnology & Applied Microbiology
Ayoyinka O. Olojede, Abiodun I. Sanni, Kolawole Banwo, Towobola Michael
Summary: Sourdough fermentation can improve the quality of gluten-free cereals, making the resulting product a functional food with better texture and nutrition profile. In this study, sorghum bread made with sourdough starters had softer texture and higher protein, ash, dietary fiber, tannin, and phenol contents compared to the control bread. The sourdough bread also scored higher in taste, texture, aroma, and overall acceptability.
FERMENTATION-BASEL
(2022)
