Article
Biotechnology & Applied Microbiology
Natanael Berardo, Jose Giraudo, Gabriel Magnano, Maria E. F. Nader-Macias, Cristina Bogni, Matias Pellegrino
Summary: The study demonstrated that the selected LAB strains can effectively inhibit the adherence of bovine mastitis pathogens in vitro, and did not cause adverse effects on the mammary tissue structure after intramammary inoculation, suggesting their potential as a natural and safe alternative for preventing bovine mastitis during the dry-off period.
JOURNAL OF APPLIED MICROBIOLOGY
(2022)
Review
Biotechnology & Applied Microbiology
Divakar Dahiya, Poonam Singh Nigam
Summary: This article is a review of published studies on the functionality and nutraceutical properties of kefir. It discusses the therapeutic and dietary properties of kefir beverage and its probiotic strains, and presents concise selected information on two categories of kefir products: dairy-based traditional kefir beverages for the lactose-tolerant population and dairy-free kefir beverages for lactose-intolerant and vegan consumers.
FERMENTATION-BASEL
(2023)
Article
Biotechnology & Applied Microbiology
Franco Segli, Constanza Melian, Virginia Munoz, Graciela Vignolo, Patricia Castellano
Summary: The bioprotective extracts from Lactobacillus acidophilus were effective in completely inhibiting spoilage strains in refrigerated meat, while extracts from Latilactobacillus curvatus had a bacteriostatic effect when combined with L. acidophilus. The use of more accurate tools to prevent the growth of deteriorating species can contribute to extending the shelf-life of fresh meat without compromising quality.
Article
Agronomy
Mihaela Dumitru, Nicoleta Aurelia Lefter, Mihaela Habeanu, Georgeta Ciurescu, Dan C. Vodnar, Simon Elemer, Ionut Sorescu, Sergiu Emil Georgescu, Andreea Dudu
Summary: Fourteen lactic acid bacteria (LAB) strains were isolated from the intestinal tract and feces of piglets, and only 12 strains were confirmed as Limosilactobacillus fermentum, Lactobacillus acidophilus, and Lactiplantibacillus plantarum. Two strains, L. acidophilus IBNA 76 and L. plantarum IBNA 84, showed high survival rates under low pH and bile salts conditions. They also exhibited resistance to multiple antibiotics. After encapsulation using the spray-drying technique, the probiotic viability decreased but still remained promising. These findings suggest that L. acidophilus IBNA 76 and L. plantarum IBNA 84 could be considered as probiotic candidates for piglet nutrition.
Article
Food Science & Technology
Wenping Lei, Chengguo Liu, Lina Pan, Can Peng, Jiaqi Wang, Hui Zhou
Summary: This study evaluated the probiotic potential of lactic acid bacteria from different dairy sources and screened probiotics with anti-allergic activity, analyzing their effects on cell signaling pathways and cytokines. Some strains showed potential anti-allergic properties and could be used for alleviating allergic diseases, as demonstrated by their downregulation of histamine and cytokines TNF-alpha and IL-4. Additionally, the probiotics significantly decreased the phosphorylation of Lyn and Syk in RBL-2H3 cells, suggesting their potential for treating allergic and inflammatory diseases.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Microbiology
In Young Choi, Jee-Hwan Oh, Zhiying Wang, Jan-Peter van Pijkeren
Summary: Biotherapeutic strategies, such as using engineered microbes to deliver therapeutic molecules, have great potential. However, the lack of precise tools to detect these microbes and their products hinders our ability to monitor and adjust therapeutic delivery. In this study, a bioluminescent peptide tagging system was adapted for lactic acid bacteria, which are commonly used as delivery vehicles for therapeutics. This system allowed sensitive detection of recombinant therapeutic proteins and could be used in continuous-culture bioreactor systems. Furthermore, it enabled rapid detection of administered microbes in intestinal and fecal samples.
Article
Food Science & Technology
Jorge Luis Paredes, Maria Luisa Escudero-Gilete, Isabel Maria Vicario
Summary: The study found that the amount of kefir grains and fermentation time significantly impact the composition, sensory qualities, and color of fermented beverage made from a mixture of fruits and vegetable juice. The optimum conditions were determined to be using 2% (w/v) kefir inoculum during 24 hours of fermentation time for achieving the highest overall acceptability.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Chemistry, Applied
Jiayi Wu, Yuheng Zhang, Ling Ye, Chenglin Wang
Summary: Probiotic lactic acid bacteria EPS have potential anticancer effects by modulating tumor development through various mechanisms, and the future challenge lies in elucidating the precise structure-function relationship.
CARBOHYDRATE POLYMERS
(2021)
Article
Engineering, Chemical
Yousuke Taoka, Kentaro Sakai, Hiroyuki Kinoshita, Hanako Fukuyama, Taichi Kobayashi, Atsushi Hirano, Noriaki Kuroki, Michiyo Kuroki, Akihiko Kimura
Summary: This study aimed to evaluate the adherence ratio of lactic acid bacteria (LAB) to porous fine ceramics for developing a novel LAB-rich pickle container. LAB isolated from salted rice bran were classified as Lactobacillus namurensis. Testing showed higher adherence rate on ceramics burned at 1100 degrees C, with pore distribution and X-ray diffraction analysis revealing factors influencing LAB adhesion.
Review
Food Science & Technology
Ruchi Sharma, Samira Mokhtari, Seid Mahdi Jafari, Somesh Sharma
Summary: Consumers worldwide are increasingly focusing on the link between nutrition and health, with probiotics, prebiotics, and synbiotics playing a key role in functional foods. Barley is highlighted as a potential substrate for probiotic products due to its nutrient content and ability to support Lactobacilli in the gastrointestinal tract.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Review
Food Science & Technology
Jagrani Minj, Priyanka Chandra, Catherine Paul, Rakesh Kumar Sharma
Summary: Lactic acid bacteria play crucial roles as starter cultures and probiotics in the fermentation and processing of dairy and food products, with various bio-functional properties that benefit human health. Their applications not only enhance the functionality of food products, but also have potential effects such as anti-inflammatory, antioxidant, and antimicrobial activities.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2021)
Article
Biotechnology & Applied Microbiology
Jeong-Yong Park, Ji Yeon Lee, YongGyeong Kim, Chang-Ho Kang
Summary: Muscular atrophy is a chronic muscle disease characterized by loss of muscle mass and weakness. A study found that certain strains of lactic acid bacteria, such as L. fermentum and Lc. lactis, inhibit muscle atrophy and apoptosis in DEX-treated C2C12 cells. These strains also show potential as probiotics for the inhibition of muscular atrophy.
FERMENTATION-BASEL
(2023)
Article
Biochemistry & Molecular Biology
Jianlong Li, Kaidi Hu, Lu Hu, Xiaoyan Hou, Qin Li, Aiping Liu, Shujuan Chen, Xiaolin Ao, Xinjie Hu, Li He, Huaqiao Tang, Daomei Huang, Yong Yang, Likou Zou, Shuliang Liu
Summary: 3-PBA, a major degradation intermediate of pyrethroids, poses a severe threat to the ecosystem and human health due to its widespread existence in the environment. This study evaluated the adsorption capacity of L. plantarum RS20 towards 3-PBA and found that strain RS20 could be employed as a biological detoxification agent for humans and animals by eliminating 3-PBA from foods, feeds, and the digestive tract.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
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
Microbiology
Flore Maillard, Maeva Meynier, Stanislas Mondot, Frederic Pepke, Chloe Galbert, Edgar Torres Maravilla, Camille Kropp, Harry Sokol, Frederic Antonio Carvalho, Elsa Jacouton, Sophie Holowacz, Philippe Langella, Florian Chain, Rebeca Martin
Summary: This study proposes a new flowchart to identify strains with probiotic potential for the management of IBS and IBD. In vitro testing of immunomodulatory properties, barrier-strengthening effect, and the production of SCFAs and AhR agonists are included in the flowchart. Principal component analysis is used to identify strains associated with an anti-inflammatory profile. The flowchart is validated through testing in mouse models, showing potential beneficial effects on colonic inflammation and hypersensitivity.
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.
Review
Microbiology
Gregoria Mitropoulou, Elisavet Stavropoulou, Natalia Vaou, Zacharias Tsakris, Chrysa Voidarou, Arsenis Tsiotsias, Christina Tsigalou, Birce Mercanoglou Taban, Yiannis Kourkoutas, Eugenia Bezirtzoglou
Summary: Plants, with their fiber and phenolic content, as well as their biological potential, have long been recognized for their role in promoting health. The bioactive derivatives of medicinal plants are valuable in the fight against serious diseases worldwide. This review emphasizes the current knowledge on the usage and medicinal applications of plant bioactives, including their impact on human gut microbiota and their antimicrobial and anti-inflammatory potentials, which deserve further exploration.
Article
Biochemistry & Molecular Biology
Vasiliki Kompoura, Ioanna Prapa, Paraskevi B. B. Vasilakopoulou, Gregoria Mitropoulou, Grigorios Nelios, Evangelos Balafas, Nikolaos Kostomitsopoulos, Antonia Chiou, Vaios T. T. Karathanos, Eugenia Bezirtzoglou, Yiannis Kourkoutas, Amalia E. E. Yanni
Summary: The study aimed to investigate the benefits of a dietary intervention with Corinthian currants, which are rich in phenolic compounds, on type 1 diabetes. The results showed that the currant diet restored serum phenolic compounds, decreased IL-1b levels, and improved the balance of gut microbiota.
Review
Biochemistry & Molecular Biology
Georgios Vakadaris, Christos Stefanis, Elpida Giorgi, Merkourios Brouvalis, Chrysoula (Chrysa) Voidarou, Yiannis Kourkoutas, Christina Tsigalou, Eugenia Bezirtzoglou
Summary: Crohn's disease (CD) and ulcerative colitis (UC) are chronic inflammatory diseases of the gastrointestinal tract. The efficacy of probiotics in treating these diseases is controversial. Our review found that probiotics were more effective in achieving or maintaining remission in ulcerative colitis compared to placebo. However, more research is needed to determine their efficacy in Crohn's disease.
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.
