Article
Biotechnology & Applied Microbiology
Martha L. Cazares-Vasquez, Raul Rodriguez-Herrera, Cristobal N. Aguilar-Gonzalez, Aide Saenz-Galindo, Jose Fernando Solanilla-Duque, Juan Carlos Contreras-Esquivel, Adriana C. Flores-Gallegos
Summary: Exopolysaccharides (EPS) are biopolymers produced by various microorganisms, affecting the characteristics of fermented products and commonly found in the dairy industry. They can impact the rheological properties of products and contribute to their biological and technological activities.
FERMENTATION-BASEL
(2021)
Article
Food Science & Technology
Shankar Ilango, Usha Antony
Summary: Food fermentation has a long history and has evolved with modification in substrates, processes and technologies. Different microorganisms are involved in fermentation of various food products, with lactic acid bacteria being a major group. India and Korea have a rich tradition of fermented foods, which may contain probiotic microorganisms.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Review
Food Science & Technology
Dharmendra Kumar, Milan Kumar Lal, Som Dutt, Pinky Raigond, Sushil Sudhakar Changan, Rahul Kumar Tiwari, Kumar Nishant Chourasia, Vikas Mangal, Brajesh Singh
Summary: The current trend of health-conscious consumers and healthy food habits has led researchers to explore the development of food products with synbiotic benefits. This review article explores the alternative sources of probiotics and highlights various methods for making non-dairy synbiotics based on dietary fibers.
MOLECULAR NUTRITION & FOOD RESEARCH
(2022)
Article
Biotechnology & Applied Microbiology
Chih-Yao Hou, Chen-Che Hsieh, Ying-Chi Huang, Chia-Hung Kuo, Min-Hung Chen, Chang-Wei Hsieh, Kuan-Chen Cheng
Summary: This study aimed to develop fermented dairy products using appropriate processing technology and probiotics, combined with Taiwan djulis and high-quality milk sources. The fermentation process was optimized to enhance the nutrients and active ingredients in the fermented milk. This functional fermented dairy product can be developed into high-value agricultural products and applied in medical and therapeutic fields.
FERMENTATION-BASEL
(2022)
Review
Food Science & Technology
Aysegul Kirmizigul, Ilkin Yucel Sengun
Summary: Consumers are increasingly interested in foods that provide a well-balanced dietary profile and various health benefits. Dairy fermented products containing probiotics are widely consumed but factors such as lactose intolerance, cholesterol content, and milk allergies limit their consumption. As a result, non-dairy fermented probiotic foods derived from cereals, fruits, vegetables, and plants have been explored as promising carriers of probiotic microorganisms. This paper reviews the chemical, microbiological, and biological features of traditional non-dairy fermented foods, with a focus on their probiotic potential.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Food Science & Technology
Omotade Richard Ogunremi, Susette Freimueller Leischtfeld, Susanne Miescher Schwenninger
Summary: MALDI-TOF MS combined with 16S rRNA gene sequencing was used to identify LAB species composition in Kunu-zaki, and it was found that certain strains of LAB are capable of producing dextran and/or fructan, which can influence the rheological properties of Kunu-zaki.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Microbiology
Medana Zamfir, Iulia-Roxana Angelescu, Catalina Voaides, Calina-Petruta Cornea, Oana Boiu-Sicuia, Silvia-Simona Grosu-Tudor
Summary: There is a growing interest in non-dairy beverages and fermentation is used to enhance their functionality. In this study, selected lactic acid bacteria were used to ferment wheat bran and root vegetables. The beverages obtained were characterized and showed good microbial content, physical, chemical, nutritional, and functional properties. Certain strains and substrates were selected based on sensory acceptability and the fermented beverages exhibited growth inhibition of pathogens. These beverages combine the nutritive value of the ingredients with the benefits of fermentation, filling a gap in the non-dairy probiotics market.
Article
Food Science & Technology
Jun Zhu, Yanjun Li, Zuoguo Chen, Kan Gao, Guodong Lin, Su Chen, Li Li, Hongjuan Ge
Summary: The LAB strains LR1155 and LF2644 show potential as dietary supplements for preventing or improving hyperuricemia.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Food Science & Technology
Nur Anis Raihana Mhd Rodzi, Lai Kuan Lee
Summary: Traditional fermented foods in Southeast Asia serve as a source of non-dairy probiotics with rich nutritional values, widely recognized for their sensory preferences and potential variations in dietary routines. Additionally, these foods play an important role in promoting public health and preventing diseases.
FOOD RESEARCH INTERNATIONAL
(2021)
Review
Biochemistry & Molecular Biology
Li Chen, Emilia Bagnicka, He Chen, Guowei Shu
Summary: This review summarizes the recent progress on fermented goat dairy products, including probiotic selection, composition comparison to fermented cow milk, health effects, and related mechanisms. Fermented goat milk has a better nutritional profile and higher functional value compared to fermented cow milk. The study also highlights the potential of fermented goat dairy products in the future market.
Review
Food Science & Technology
Vincenzo Castellone, Elena Bancalari, Josep Rubert, Monica Gatti, Erasmo Neviani, Benedetta Bottari
Summary: Lactic acid bacteria (LAB) are involved in producing various fermented products that are consumed globally, and many of these LAB-fermented foods are recognized for their health benefits, containing probiotic LAB or their metabolites. This review focuses on the health-related effects of LAB-fermented foods, particularly popular options like yoghurt, kefir, cheese, sauerkrauts, and kimchi.
Article
Food Science & Technology
Lihua Liu, Chenyi Zhang, Huimin Zhang, Guoqiang Qu, Chun Li, Libo Liu
Summary: The study showed that fermentation by Lactobacillus could significantly enhance the bioactivity of phenolic compounds in apple pomace, including increasing the contents of beneficial components, reducing the contents of harmful components, and enhancing antioxidant capacity.
Article
Food Science & Technology
Bahareh Saboori, Fakhri Shahidi, Sara Hedayati, Ali Javadmanesh
Summary: The present study isolated and identified bacteria from kashk samples in Iran, and evaluated their probiotic properties. The results showed that Pediococcus pentosaceus VNK-1 (KK4) and Pediococcus pentosaceus H11 (KF3) exhibited better probiotic properties compared to other isolates.
Article
Food Science & Technology
Paria Rahnama Vosough, Mohammad Reza Edalatian Dovom, Mohammad Bagher Habibi Najafi, Ali Javadmanesh, Baltasar Mayo
Summary: This study focuses on the production of polysaccharides derived from Iranian Kishk by isolating and culturing lactic acid bacteria. The optimal conditions for EPS production were determined using optimization design methods, resulting in the identification of three strains with high EPS yield. The EPSs produced by these native LAB strains have potential industrial applications or can be used as functional food ingredients.
Article
Food Science & Technology
Marcela Aparecida Deziderio, Handray Fernandes de Souza, Eliana Setsuko Kamimura, Rodrigo Rodrigues Petrus
Summary: This study focused on the development of fermented beverages made from water-soluble extracts of oats, almonds, soybeans, Brazil nuts, and rice, and found that completely replacing dairy ingredients with water-soluble plant extracts could lead to the development of functional plant-based fermented beverages.
Article
Biotechnology & Applied Microbiology
Teresa D. Rebaza-Cardenas, Kenneth Silva-Cajaleon, Carlos Sabater, Susana Delgado, Nilda D. Montes-Villanueva, Patricia Ruas-Madiedo
Summary: In this study, lactic acid bacteria were isolated and identified from two traditional Peruvian beverages. The strain Lac. plantarum Ch13 showed potential as a probiotic candidate with better resistance to gastrointestinal conditions and higher adhesion ability compared to a commercial probiotic strain.
PROBIOTICS AND ANTIMICROBIAL PROTEINS
(2023)
Article
Chemistry, Applied
Immacolata Speciale, Anna Notaro, Pilar Garcia-Vello, Flaviana Di Lorenzo, Samantha Armiento, Antonio Molinaro, Roberta Marchetti, Alba Silipo, Cristina De Castro
Summary: This article provides a practical guide to the structural determination of carbohydrates using liquid-state NMR. The narrow range of chemical shifts in the NMR signals of carbohydrates makes it challenging to identify individual monosaccharide units. However, attributing the NMR chemical shifts can reveal the nature of the constituents, their interconnections, and even their absolute configuration, paving the way for more sophisticated analyses.
CARBOHYDRATE POLYMERS
(2022)
Review
Biotechnology & Applied Microbiology
Felipe Gonzalez-Gonzalez, Susana Delgado, Lorena Ruiz, Abelardo Margolles, Patricia Ruas-Madiedo
Summary: Fermentation has traditionally been used for food preservation, but modern industrial processes aim to improve the functional characteristics of the final product. Starter cultures, adjunct cultures, and probiotics play essential roles in achieving high-quality foods with improved nutritional and health-promoting properties. This review focuses on the functional characteristics of these cultures, including their synthesis of metabolites for preservation and safety, their impact on organoleptic properties, and their contributions to nutrition and health improvement.
JOURNAL OF APPLIED MICROBIOLOGY
(2023)
Review
Chemistry, Multidisciplinary
Immacolata Speciale, Anna Notaro, Chantal Abergel, Rosa Lanzetta, Todd L. Lowary, Antonio Molinaro, Michela Tonetti, James L. Van Etten, Cristina De Castro
Summary: Viruses are a diverse group of entities that require a suitable host for replication. Recently discovered large and giant viruses have their own glycosylation pathway, different from the traditional paradigm where viral glycans mimic those of the host. This review focuses on large and giant viruses that produce carbohydrate-processing enzymes and discusses achievements in elucidating glycan structures, manipulating sugars, and organic synthesis of virus-encoded glycans.
Article
Chemistry, Multidisciplinary
Kohtaro Hirao, Immacolata Speciale, Anna Notaro, Yoshiyuki Manabe, Yoshiaki Teramoto, Takaaki Sato, Haruyuki Atomi, Antonio Molinaro, Yoshihiro Ueda, Cristina De Castro, Koichi Fukase
Summary: This study describes the isolation, structural determination, and chemical synthesis of the N-glycan from the hyperthermophilic archaeon Thermococcus kodakarensis, revealing a unique structure including myo-inositol not found in previously characterized N-glycans. The synthesis of this glycan was successfully achieved through diastereoselective phosphorylation and phosphodiester construction by S(N)2 coupling. This research is expected to provide insights into the primitive function of glycan modification at the molecular level by considering the early divergence of hyperthermophilic organisms in evolution.
ANGEWANDTE CHEMIE-INTERNATIONAL EDITION
(2023)
Article
Microbiology
Raquel Marcos-Fernandez, Sabino Riestra, Rebeca Alonso-Arias, Lorena Ruiz, Borja Sanchez, Abelardo Margolles
Summary: This study developed a strategy to modify the relative abundance of F. prausnitzii in fecal microbiotas and assessed its contribution to the immunomodulatory effect of intestinal microbiotas using a PBMC model. The results showed that reduction in the abundance of F. prausnitzii is related to several human disorders.
MICROBIOLOGY SPECTRUM
(2023)
Review
Biochemistry & Molecular Biology
Rodolfo Esposito, Immacolata Speciale, Cristina De Castro, Gerardino D'Errico, Irene Russo Krauss
Summary: To protect human and environmental health, researchers are focusing on discovering and developing new molecules with high biocompatibility and biodegradability. Surfactants are particularly urgent in this matter, and biosurfactants derived from microorganisms are a promising alternative. Rhamnolipids, a well-known family of biosurfactants, have been extensively studied for their production and physicochemical characterization, although a clear structure-function relationship is still lacking. This review aims to provide a comprehensive discussion of the physicochemical properties of rhamnolipids under different solution conditions and their structure, while also addressing unresolved issues for their potential replacement of conventional surfactants.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Microbiology
Felix Royo, Hector Tames, Guillermo Bordanaba-Florit, Diana Cabrera, Maria Azparren-Angulo, Clara Garcia-Vallicrosa, Abelardo Margolles, Lorena Ruiz, Patricia Ruas-Madiedo, Juan M. Falcon-Perez
Summary: This study used mice as a model and fed them with a bacterial strain of B. adolescentis that can degrade glutamate and convert it into GABA. The bacterium can survive in the gastric tract and the animals reduce their blood glutamate concentration over time. The results suggest that an oral diet with this probiotic-type bacteria could reduce the concentration of glutamate in the blood, providing a reference for clinical trial studies in patients with chronic diseases.
MICROBIOLOGY SPECTRUM
(2023)
Article
Food Science & Technology
Meriem Meradji, Nadia Bachtarzi, Diego Mora, Karima Kharroub
Summary: Using culture enrichment methods, 100 strains of lactic acid bacteria (LAB) were isolated from honeybee Apis mellifera intermissa and fresh honey. Amongst the isolated LAB, 19 selected strains showed potential probiotic properties and safety characteristics. This study highlights the potential of honeybee and its products as a source of novel LAB with probiotic features.
Article
Food Science & Technology
Ines Calvete-Torre, Carlos Sabater, Abelardo Margolles, Lorena Ruiz
Summary: In this study, the impact of apple pomace and pectins on the gut microbiota was investigated using metagenomics. The results confirmed that apple pomace/pectins can promote the growth of key taxa that are usually underrepresented in Crohn's disease patients and have anti-inflammatory properties. Additionally, certain Ruminococcus and Akkermansia species were identified as important symbionts, as they have complementary metabolic traits for metabolizing pectins from apple pomace.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Ines Calvete-Torre, Carlos Sabater, Antonia Montilla, F. Javier Moreno, Sabino Riestra, Abelardo Margolles, Lorena Ruiz
Summary: Brewer's spent grain (BSG) is a by-product of brewing industries with rich nutritional value. Despite some initiatives, BSG is mainly used for animal feed and landfill due to its underexploited potential for human nutrition. BSG contains AX that can confer health benefits through modulating the gut microbiome. This study investigated the effects of BSG and AX fractions on the gut microbiota of two population groups. The results showed that different AX fractions had diverse modulatory capacities on the gut microbiome.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Review
Gastroenterology & Hepatology
Maria Esteban-Torres, Lorena Ruiz, Valerio Rossini, Ken Nally, Douwe van Sinderen
Summary: The human gut microbiota plays a crucial role in host metabolism and physiology, impacting host health in various ways. This complex microbial community has developed metabolic strategies to survive and thrive in the gut environment. Glycogen accumulation, specifically in gut commensals, has been associated with important physiological functions, and understanding its role can provide insights into the composition and functionality of the gut microbiota.
Article
Biotechnology & Applied Microbiology
Nadia Bachtarzi, Mohamed Amine Gomri, Meriem Meradji, Katherine Gil-Cardoso, Nadia Ortega, Gertruda Chomiciute, Josep Maria Del Bas, Quiro Lopez, Vanesa Martinez, Karima Kharroub
Summary: In this study, a lactic acid bacteria (LAB) strain Jb21-11 was isolated from traditional Algerian fresh cheese and its biofunctional potential was investigated. The tested strain showed good resistance to gastric juice, acidity, and bile salts, as well as promising antimicrobial activity. It also exhibited anti-inflammatory and immunomodulatory effects. Furthermore, the strain produced a high molecular weight exopolysaccharide (EPS) with texturing potential.
INTERNATIONAL MICROBIOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Immacolata Speciale, Flaviana Di Lorenzo, Anna Notaro, Eric Noel, Irina Agarkova, Antonio Molinaro, James L. Van Etten, Cristina De Castro
Summary: This study analyzed the N-glycans of Paramecium bursaria chlorella virus MA-1D and found that they share similarities with other chloroviruses, but lack a xylose unit believed to be part of a conserved core region. The study also discovered a gene with strong homology to a putative xylosyltransferase in reference chloroviruses, but with a premature stop codon mutation.
