Article
Biotechnology & Applied Microbiology
Noorshafadzilah Talib, Nurul Elyani Mohamad, Swee Keong Yeap, Chai Ling Ho, Mas Jaffri Masarudin, Suraini Abd-Aziz, Mira Nadiah Mohd Izham, Muganti Rajah Kumar, Yazmin Hussin, Noorjahan Banu Alitheen
Summary: This study evaluated the anti-diabetic potential of the isolated L. paracasei from Malaysian water kefir grains and found that it alleviated T2DM by regulating gene expression, suggesting its potential as a dietary supplement for T2DM.
PROBIOTICS AND ANTIMICROBIAL PROTEINS
(2023)
Article
Gastroenterology & Hepatology
Naoki Sugimura, Qing Li, Eagle Siu Hong Chu, Harry Cheuk Hay Lau, Winnie Fong, Weixin Liu, Cong Liang, Geicho Nakatsu, Anthony Chin Yang Su, Olabisi Oluwabukola Coker, William Ka Kei Wu, Francis Ka Leung Chan, Jun Yu
Summary: In this study, we found that L. gallinarum significantly reduced intestinal tumor number and size in murine models, by producing protective metabolites that promote apoptosis of colorectal cancer cells, thus protecting against intestinal tumorigenesis.
Article
Food Science & Technology
Mengxi Wang, Pan Liu, Lingyan Kong, Na Xu, Hong Lei
Summary: The study found that sesamin can modulate the composition of intestinal microorganisms, increase the abundance of probiotics, decrease the abundance of harmful bacteria in the intestine, and promote the adhesion of probiotics to colon cells.
FOOD AND CHEMICAL TOXICOLOGY
(2021)
Review
Food Science & Technology
Nor Farahin Azizi, Muganti Rajah Kumar, Swee Keong Yeap, Janna Ong Abdullah, Melati Khalid, Abdul Rahman Omar, Mohd Azuraidi Osman, Sharifah Alawieyah Syed Mortadza, Noorjahan Banu Alitheen
Summary: Kefir is a fermented beverage rich in probiotics that offer various nutraceutical benefits, leading to a growing global interest. Due to its potential nutritional advantages, kefir and similar products have a promising future in commercialization.
Article
Biochemistry & Molecular Biology
Xuejun Zeng, Hang Jia, Yiheng Shi, Ke Chen, Zhouli Wang, Zhenpeng Gao, Yahong Yuan, Tianli Yue
Summary: This study investigated the therapeutic effects of Lactobacillus kefiranofaciens JKSP109 (LK) and Saccharomyces cerevisiae JKSP39 (SC) on colon inflammation and colorectal carcinogenesis. The results showed that administration of LK, SC, and their combination improved body weight, decreased disease activity index, and reduced tumor multiplicity. These treatments also positively regulated gut microbiota, enhanced gut barrier function, reduced inflammation, and promoted apoptosis of tumor cells. The combination of LK and SC showed superior effects compared to single strain groups.
Article
Microbiology
B. Sophatha, R. Teanpaisan
Summary: This study investigates the effects of various factors on adhesion and aggregation abilities of Lactobacillus strains derived from the human oral cavity. It suggests that bacterial adhesion is strain-specific and may depend on its origin, while positive effects of amylase, lysozyme, Ca ions, and low pH on adhesion and aggregation abilities were found. These findings may be useful for selecting probiotic strains for oral health and the development of probiotic products.
Article
Chemistry, Applied
Yun-Yang Zhu, Kiran Thakur, Wang-Wei Zhang, Jing-Yu Feng, Jian-Guo Zhang, Fei Hu, Chenzhong Liao, Zhao-Jun Wei
Summary: Microcapsule encapsulation using double-layer gelatin-mucin-alginate and chitosan-mucin-alginate can enhance the resistance of the Lactobacillus plantarum B2 strain to adverse environments and its adhesiveness to the intestine. The encapsulation not only maintains the viability of the strain but also improves its resistance during storage and digestion, as well as its adherence to the intestinal mucus, leading to increased production of vitamin B2.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Guoyan Liu, Meng Chu, Piao Xu, Shiying Nie, Xin Xu, Jiaoyan Ren
Summary: The study found that Ilisha elongata protein is beneficial for the proliferation and adhesion of probiotics in the intestines, and can be used as an active protein beneficial to intestinal health.
Article
Chemistry, Applied
Rebeca Penalva, Ana Luisa Martinez-Lopez, Carlos Gamazo, Carlos J. Gonzalez-Navarro, Carolina Gonzalez-Ferrero, Raquel Virto-Resano, Ana Brotons-Canto, Ana Isabel Vitas, Maria Collantes, Ivan Penuelas, Juan M. Irache
Summary: This study demonstrates the use of casein-chitosan microparticles to encapsulate Lactobacillus plantarum and their potential in targeting the distal areas of the gut and stimulating the immune system. The microparticles showed high protection and stability, and could reach the distal ileum and colon in vivo. Daily administration of the microparticles also resulted in enhanced immune responses.
FOOD HYDROCOLLOIDS
(2023)
Article
Gastroenterology & Hepatology
Winnie Fong, Qing Li, Fenfen Ji, Wei Liang, Harry Cheuk Hay Lau, Xing Kang, Weixin Liu, Kenneth Kin-Wah To, Zhong Zuo, Xiaoxing Li, Xiang Zhang, Joseph J. Y. Sung, Jun Yu
Summary: Lactobacillus gallinarum improves the efficacy of anti-PD1 in colorectal cancer by suppressing CD4+ Treg differentiation and enhancing CD8+ T cell function through modulating the IDO1/Kyn/AHR axis.
Article
Microbiology
Pia Werlinger, Huong Thi Nguyen, Mingkun Gu, Joo-Hyung Cho, Jinhua Cheng, Joo-Won Suh
Summary: This study investigated the beneficial effects of Lactobacillus reuteri MJM60668 on lipid metabolism and lipogenesis. The results showed that treatment with MJM60668 significantly reduced liver weight, liver/body weight ratio, and serum levels of ALT, AST, TG, TCHO, and IL-1 beta in mice fed with a high-fat diet. Gene and protein expression analysis indicated that MJM60668 inhibited lipogenesis and enhanced fatty acid oxidation. Supplementation with MJM60668 also improved the composition of gut microbiota, as evidenced by the increase in Akkermansiaceae and Lachnospiracea.
Article
Veterinary Sciences
Anna Tomusiak-Plebanek, Martyna Mruk, Sybilla Rzaca, Magdalena Strus, Zbigniew Arent
Summary: This study isolated Lactobacillus strains from the gastrointestinal tract of dogs and evaluated their anti-Campylobacter activity and probiotic properties. It was found that some of these strains have the potential to reduce Campylobacter infection in dogs and prevent transmission to humans. Further studies are needed to confirm these findings.
BMC VETERINARY RESEARCH
(2022)
Article
Biology
Abraham Majak Gut, Todor Vasiljevic, Thomas Yeager, Osaana N. Donkor
Summary: The study focused on comparing adhesion properties and antibacterial metabolites produced by Kluyveromyces lactis and Saccharomyces unisporus isolated from traditional kefir grains with Saccharomyces boulardii strains. It was found that Kluyveromyces lactis and Saccharomyces unisporus have anti-Salmonella effects comparable to Saccharomyces boulardii strains, indicating their potential in controlling Salmonella infection.
SAUDI JOURNAL OF BIOLOGICAL SCIENCES
(2022)
Article
Biochemistry & Molecular Biology
Chang-Hoon Hwang, Na-Kyoung Lee, Hyun-Dong Paik
Summary: Recent research has focused on the anti-cancer properties of Lactobacillus strains isolated from fermented foods. The study found that their anti-cancer effects are achieved by inducing apoptosis in cancer cells. However, consuming living organisms can lead to sepsis, especially in cancer patients with reduced immunity.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Microbiology
Yingxue Yue, Song Wang, Jialu Shi, Qinggang Xie, Na Li, Jiaqi Guan, Smith Etareri Evivie, Fei Liu, Bailiang Li, Guicheng Huo
Summary: This study investigates the mechanism of action of Lactobacillus acidophilus KLDS1.0901 on apoptosis in colon cancer cells. The results demonstrate that L. acidophilus KLDS1.0901 can inhibit the proliferation of HT-29 and Caco-2 cells and induce cell apoptosis. Transcriptomics research reveals that L. acidophilus KLDS1.0901 may be involved in the apoptosis process through the nuclear factor kappa B and PI3K-AKT signaling pathways.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Chemistry, Multidisciplinary
Georgios Rozos, Ioannis Skoufos, Konstantina Fotou, Athanasios Alexopoulos, Anastasios Tsinas, Eugenia Bezirtzoglou, Athina Tzora, Chrysoula (Chrysa) Voidarou
Summary: This study investigated microbial indicators, somatic cell counts, and antibiotic residues in milk samples of ewes' and goats' unprocessed milk from various farms in Epirus, Greece. The results showed that the type of farming affected the CNS counts and prevalence of residues in the milk, and an inverse correlation between CNS counts and prevalence of antibiotic residues was found.
APPLIED SCIENCES-BASEL
(2022)
Article
Microbiology
Despoina Eugenia Kiousi, Nikos Chorianopoulos, Chrysoula C. Tassou, Alex Galanis
Summary: Food fermentation has improved the safety and organoleptic characteristics of raw materials, and the potential health benefits of these products have attracted scientific attention. However, only a few products have been authorized as 'functional foods' due to data inconsistency and lack of in-depth preclinical characterization. Omics platforms and bioinformatic algorithms offer comprehensive data analysis of microbe-microbe, microbe-matrix, and microbe-host interactions, providing insights for maximizing their beneficial effects. Integrating these platforms into food science remains a challenge, but coordinated efforts and interdisciplinary collaboration can drive the field towards a new era.
Article
Food Science & Technology
Ioanna Mantzourani, Maria Daoutidou, Marilena Dasenaki, Anastasios Nikolaou, Athanasios Alexopoulos, Antonia Terpou, Nikolaos Thomaidis, Stavros Plessas
Summary: This study found that aqueous and ethanolic extracts from pomegranate and cranberry plants have promising antimicrobial activity and can be used as natural preservatives in meat products.
Article
Microbiology
Despoina Eugenia Kiousi, Joanna Bucka-Kolendo, Adrian Wojtczak, Barbara Sokolowska, Agapi I. I. Doulgeraki, Alex Galanis
Summary: This study presents the annotated whole genome sequence of two strains of Loigolactobacillus backii, a beer-spoiling bacteria with high hop tolerance. The genetic basis and adaptation of the strains in the brewery environment were studied, revealing their ability to survive and grow in the presence of hop compounds. The findings provide insights into the mechanisms behind the tolerance of Lg. backii to extreme conditions in the brewery.
Article
Immunology
Despoina Eugenia Kiousi, Christos Efstathiou, Vasilis Tzampazlis, Stavros Plessas, Maria Panopoulou, Maria Koffa, Alex Galanis
Summary: This study examined the antimicrobial and antibiofilm properties of Lactiplantibacillus pentosus L33, Lactiplantibacillus plantarum L125, and Lacticaseibacillus paracasei SP5 against clinical isolates of Staphylococcus aureus, Salmonella enterica, and Escherichia coli. The results showed that these three lactobacilli were able to inhibit the growth and biofilm formation of the pathogens. Gene expression analysis and sequence prediction also revealed their ability to produce functional bacteriocins.
FRONTIERS IN CELLULAR AND INFECTION MICROBIOLOGY
(2023)
Review
Oncology
Despoina E. Kiousi, Antonia Z. Kouroutzidou, Konstantinos Neanidis, Emmanuel Karavanis, Dimitrios Matthaios, Aglaia Pappa, Alex Galanis
Summary: Cancer immunotherapy aims to stimulate the immune response against tumors, and the gut microbiota plays a crucial role in immunity and cancer immunotherapy. Manipulating the gut microbiota through dietary interventions or fecal microbiota transplantation can enhance the efficacy of immunotherapy and lead to personalized treatments.
Article
Biochemistry & Molecular Biology
Stavros Plessas, Ioanna Mantzourani, Athanasios Alexopoulos, Maria Alexandri, Nikolaos Kopsahelis, Vasiliki Adamopoulou, Argyro Bekatorou
Summary: This study proposes the use of freeze-dried sourdough adjuncts based on Lactiplantibacillus plantarum for making new types of sourdough breads. Three different adjuncts were used: Lactiplantibacillus plantarum alone, unfermented pomegranate juice, and pomegranate juice fermented by the same strain. The breads made with these adjuncts showed improved physicochemical, microbiological, and nutritional characteristics compared to commercial sourdough bread. The best results were obtained with the fermented pomegranate juice adjunct.
Review
Biochemistry & Molecular Biology
Harris Papapostolou, Vasiliki Kachrimanidou, Maria Alexandri, Stavros Plessas, Aikaterini Papadaki, Nikolaos Kopsahelis
Summary: Biotechnologically produced carotenoids play a significant role in scientific research. Efforts are being made to efficiently and sustainably produce carotenoids from renewable sources, as well as develop greener techniques for their extraction and purification. This review focuses on the progress in biotechnological production of carotenoids, methods for their extraction, and their identification and quantification.
Article
Biotechnology & Applied Microbiology
Ioanna Mantzourani, Anastasios Nikolaou, Yiannis Kourkoutas, Athanasios Alexopoulos, Stavros Plessas
Summary: In this study, a wild-type Lacticaseibacillus paracasei SP5 (L. paracasei SP5) potential probiotic strain was used to ferment an apple-orange-carrot mixed juice for 1 day. After fermentation, the juice was refrigerated at 4 degrees C and analyzed for microbiological stability, volatile characterization, physicochemical properties, sensorial validation, and viability of the probiotic strain. The stored juice showed no yeast/fungi growth and retained a viability of 8.28 Log CFU/mL of L. paracasei SP5 even after 4 weeks of cold storage. The fermented juice exhibited changes in pH, TTA, organic acids content, residual sugar content, and volatile profile. The sensorial properties of the fermented juice were positively influenced.
FERMENTATION-BASEL
(2023)
Article
Biochemistry & Molecular Biology
Iris Plioni, Eleni Michalopoulou, Athanasios Mallouchos, Stavros Plessas, Gerasimos Gotis, Argyro Bekatorou
Summary: This research proposes a method to produce sweet wine from the by-product of high-quality Corinthian currants, involving complete fermentation and the use of alcohol-tolerant yeast. Sugar extraction from the by-product or the addition of syrup made from the by-product can adjust sweetness, and fermentation can be stopped by adding ethanol at the desired sugar level. The non-fortified wines have better characteristics (mainly in terms of acidity, antioxidant capacity, and phenolic content) than fortified wine, and adjusting sweetness using the by-product is the simplest and least costly method. This method can produce high-quality sweet wines with a characteristic fruity flavor, which can be commercialized as specialty currant beverages or liqueurs.
Article
Genetics & Heredity
Joanna Bucka-Kolendo, Despoina Eugenia Kiousi, Adrian Wojtczak, Agapi I. Doulgeraki, Alex Galanis, Barbara Sokolowska
Summary: Among beer-spoiling microorganisms, dominant species include Lactobacillus, Leuconostoc, Oenococcus, and Pediococcus. High hydrostatic pressure can eliminate these microorganisms while preserving desired beer properties. This study analyzed the resistance of a beer-spoiling Lactiplantibacillus plantarum strain to hop and high hydrostatic pressure, and confirmed its genome characteristics through sequencing. The findings suggest the strain's growth is affected by beer concentration and it possesses genes for stress resistance and adaptation to the brewing environment.
Article
Chemistry, Multidisciplinary
Chrysoula Pavlatou, Anastasios Nikolaou, Ioanna Prapa, Konstantinos Tegopoulos, Stavros Plesssas, Maria E. Grigoriou, Eugenia Bezirtzoglou, Yiannis Kourkoutas
Summary: A new type of cheese called Katiki Domokou was developed using a novel Pediococcus acidilactici strain isolated from kefir grains, which was immobilized on pistachio nuts to improve the viability of the cells. The addition of the immobilized cells to the cheese resulted in improved microbial composition, increased cell loads, and suppression of spoilage bacteria.
APPLIED SCIENCES-BASEL
(2023)
Article
Microbiology
Despoina E. Kiousi, Dimitrios M. Karadedos, Anastasia Sykoudi, Panagiotis Repanas, Christina S. Kamarinou, Anthoula A. Argyri, Alex Galanis
Summary: A multiplex PCR assay was developed for the detection of potential probiotic lactic acid bacteria strains in yogurt samples, showing its biotechnological applicability and potential for wider use.
