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
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
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
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
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
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
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
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
Chemistry, Applied
Bingyi Wang, Ning Zhao, Jun Li, Ruoyun Xu, Tieru Wang, Li Guo, Man Ma, Mingtao Fan, Xinyuan Wei
Summary: The study found that the addition of selenium using enriched Lactobacillus plantarum can significantly enhance antioxidant activity and flavor properties of fermented Pleurotus eryngii. This method had a positive effect on total phenolic content and DPPH radical scavenging activity. Additionally, the enriched Lactobacillus plantarum also led to an increased lactic acid to acetic acid ratio and enhanced umami intensity in the fermented product.
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
Microbiology
Qingfeng Ge, Bo Yang, Rui Liu, Donglei Jiang, Hai Yu, Mangang Wu, Wangang Zhang
Summary: The study demonstrated that the antioxidant strain Lactobacillus plantarum NJAU-01 can alleviate oxidative stress in mice by increasing the activities of enzymes involved in oxidation resistance and decreasing levels of lipid oxidation.
Article
Pharmacology & Pharmacy
Renato Kovacs, Lorand Erdelyi, Ferenc Fenyvesi, Noemi Balla, Fruzsina Kovacs, Gyoergy Vamosi, Agnes Klusoczki, Alexandra Gyoengyoesi, Ildiko Bacskay, Miklos Vecsernyes, Judit Varadi
Summary: The antimicrobial effect of chitosan and its derivatives has been confirmed on various bacteria and fungi. The tests conducted on pathogenic microorganisms revealed the inhibitory effect mechanism and concentration dependence of chitosan. By adding commercially available chitosan derivatives to a probiotic strain, it was determined that chitosan has a viabilty decreasing effect at concentrations above the minimum inhibitory concentration (MIC). The study also identified increased cell membrane permeability and irreversible interaction between low molecular weight chitosan and bacterial cells.
Article
Food Science & Technology
Hanxue Xu, Jinwei Sun, Zifu Zhao, Xinkai Ma, Chun Li, Libo Liu, Guofang Zhang
Summary: This study found that fermentation by Lactobacillus plantarum ZLC-18 significantly improved the anti-tyrosinase and antioxidant activities of soybean hulls. UPLC-MS analysis showed that phenolic compounds were increased after fermentation and some of them had anti-tyrosinase and antioxidant activities. Therefore, fermentation is an effective strategy to enhance the bioactive function of soybean hulls.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
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
Yao He, Xiongpeng Xu, Fen Zhang, Di Xu, Zhengqi Liu, Xueying Tao, Hua Wei
CANADIAN JOURNAL OF MICROBIOLOGY
(2019)
Article
Biochemistry & Molecular Biology
Kaiying Jia, Xueying Tao, Zhengqi Liu, Hui Zhan, Weijun He, Zhihong Zhang, Zheling Zeng, Hua Wei
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2019)
Article
Agriculture, Dairy & Animal Science
Min Wei, Enyu Gu, Jie Luo, Zhihong Zhang, Di Xu, Xueying Tao, Nagendra P. Shah, Hua Wei
JOURNAL OF DAIRY SCIENCE
(2020)
Correction
Agriculture, Multidisciplinary
Yina Huang, Qin Yang, Xuan Mi, Liang Qiu, Xueying Tao, Zhihong Zhang, Jun Xia, Qinglong Wu, Hua Wei
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Agriculture, Multidisciplinary
Yina Huang, Qin Yang, Xuan Mi, Liang Qiu, Xueying Tao, Zhihong Zhang, Jun Xia, Qinglong Wu, Hua Wei
Summary: Ripened Pu-erh tea (RPT) can alleviate DSS-induced colitis by modulating gut microbiota, enhancing intestinal barrier function, and reducing inflammation.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Biotechnology & Applied Microbiology
Yao He, Qin Yang, Linlin Tian, Zhihong Zhang, Liang Qiu, Xueying Tao, Hua Wei
Summary: The study demonstrated that the surface layer protein (SLP) of Enterococcus faecium WEFA23 effectively protected against Listeria monocytogenes infection by reducing internalization, decreasing pro-inflammation cytokines and virulence factors, and restoring intestinal barrier. SLP also modulated intestinal permeability and immunity, leading to improved colon structure, decreased pro-inflammatory factors, and enhanced immune response in liver and spleen.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2021)
Article
Food Science & Technology
Xueying Tao, Linlin Tian, Hui Zhan, Yao He, Changcheng Zhong, Hua Wei
Summary: The study has demonstrated that Artemisia argyi fermentation liquid (AAFL) has a significant inhibitory effect on the growth of Salmonella Typhimurium, reducing its load in the gastrointestinal tract and internal organs while improving epithelial barrier integrity and reducing inflammation levels. These findings suggest that AAFL may be a potential probiotic fermentation liquid against S. Typhimurium infection.
Article
Food Science & Technology
Jinjin Li, Xiaoming Guo, Zhengqi Liu, Zhihua Yang, Chunqing Ai, Shuang Song, Beiwei Zhu
Summary: In this study, a Gracilaria lemaneiformis slurry (GLS) was used as a stabilizer for oil-in-water emulsions. The microstructures and stability of the emulsions were controlled by adjusting the emulsion formulations. The optimized conditions yielded high internal phase emulsions (HIPEs) with gel-like textures, and the presence of exogenous Ca2+ enhanced the viscoelasticity of the emulsions.
Article
Biochemistry & Molecular Biology
Zhengqi Liu, Chunhong Yan, Xinping Lin, Chunqing Ai, Xiuping Dong, Li Shao, Songtao Wang, Shuang Song, Beiwei Zhu
Summary: This study investigated the response of the human gut microbiota to sulfated polysaccharide (SCSPsj) from sea cucumber Stichopus japonicus in a humanized microbiota mice model. The results showed that SCSPsj positively interacted with specific donor microbiota and significantly regulated the gut microbiota and metabolites. In addition, SCSPsj promoted biofilm formation and mucus binding of Lactobacillus spp., contributing to its enrichment in vivo.
Article
Toxicology
Shanji Liu, Yizhou Tang, Bolu Chen, Yu Zhao, Zoraida P. Aguilar, Xueying Tao, Hengyi Xu
Summary: The study demonstrated that Titanium dioxide nanoparticles (TiO2 NPs) can cause reproductive toxicity in adult male SD rats by inhibiting testosterone synthesis and inducing cell arrangement disorder and tissue lesions. Anatase was found to be more toxic than rutile, possibly acting through the ROS-MAPK-StAR signaling pathway. Regulation on the use of TiO2 NPs is warranted based on these findings.
TOXICOLOGY RESEARCH
(2021)
Article
Biochemistry & Molecular Biology
Zhihong Zhang, Mingliang Jin, Kaiming Wang, Na Zhang, Qimeng Zhang, Xueying Tao, Hua Wei
Summary: L. plantarum ZDY2013, as a probiotic candidate, has the potential to be a fermented starter in functional foods and retains its antagonism against the pathogenesis of B. cereus.
Article
Biochemistry & Molecular Biology
Bensheng Jiang, Linlin Tian, Xiaoli Huang, Zhengqi Liu, Kaiying Jia, Hua Wei, Xueying Tao
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2020)
Article
Biochemistry & Molecular Biology
Yina Huang, Liang Qiu, Xuan Mi, Zhihong Zhang, Di Xu, Xueying Tao, Keyu Xing, Qinglong Wu, Hua Wei