Article
Biochemistry & Molecular Biology
Shuxin Tang, Yuxin Cheng, Tingting Xu, Ting Wu, Siyi Pan, Xiaoyun Xu
Summary: Mulberry pomace, rich in phytochemicals, could be utilized as a hypoglycemic food ingredient through fermentation with Lactobacillus plantarum, which enhances its protective effects and reduces glucose levels under hyperglycemic conditions.
Article
Chemistry, Applied
Beatriz de la Fuente, Carlos Luz, Carla Puchol, Giuseppe Meca, Francisco J. Barba
Summary: It was found that orange-juice milk beverages are a good medium for the growth of L. brevis POM and L. plantarum (TR-71, TR-14), with higher antioxidant properties observed in the fermented beverages compared to the control ones.
Article
Biochemistry & Molecular Biology
Guangqi Wang, Jiajia Song, Yechuan Huang, Xueqiong Li, Hongwei Wang, Yu Zhang, Huayi Suo
Summary: This study revealed the anti-diabetic effect of Lactobacillus plantarum SHY130 derived from yak yogurt on high-fat diet and streptozotocin-induced diabetic mice by regulating the enteroinsular axis, including modulating blood glucose, improving insulin resistance, enhancing insulin secretion, and adjusting intestinal flora structure.
Article
Cell Biology
Qingqing Zhang, Qing Zhao, Tao Li, Longya Lu, Fei Wang, Hong Zhang, Zhi Liu, Huihui Ma, Qihui Zhu, Jingjing Wang, Xuemei Zhang, Yang Pei, Qisha Liu, Yuyu Xu, Jinlong Qie, Xiaoting Luan, Zhibin Hu, Xingyin Liu
Summary: Previous studies have shown that probiotics can ameliorate colorectal cancer in a mouse model, but the underlying mechanisms are still unclear. In this study, the researchers found that a specific probiotic strain and its metabolite could improve intestinal inflammation, tumor growth, and gut dysbiosis. Further investigation revealed that the metabolite enhanced the production of IL12a in dendritic cells, priming CD8+ T cell immunity against tumor growth, and also regulated cholesterol metabolism in CD8+ T cells. These findings provide new insights into the epigenetic regulation of probiotics-mediated anti-tumor immunity and suggest potential therapeutic strategies for colorectal cancer patients.
Article
Food Science & Technology
Yaxin Gao, Lizhen Hou, Miao Hu, Danfeng Li, Zhiliang Tian, Wei Wen, Bei Fan, Shuying Li, Fengzhong Wang
Summary: This study found that fermented soymilk by Bacillus subtilis can increase the production of short chain fatty acids and regulate gut microbiota, which is beneficial for maintaining human health.
Article
Food Science & Technology
Xue Bai, Meili Zhang, Yakun Zhang, Yuanyuan Zhang, Rui Huo, Xinyue Guo
Summary: In this study, oat bran was pretreated with different methods and subjected to in vitro digestion and fermentation. The results showed that steaming improved the fermentability of oat bran, leading to increased production of beneficial bacteria. These findings provide an important foundation for further research on the role of oat bran and gut microbiota in host health.
JOURNAL OF FUNCTIONAL FOODS
(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
Fisheries
Zixin Yang, Peiqin Liu, Qing Kong, Yongyan Deng, Wenqi Zhang, Guohuan Xu, Huijuan Tang
Summary: The present study investigated the effects of fermented diets with compound probiotics on the growth performance, physiological and biochemical indexes, fatty acid composition, and intestinal health of juvenile largemouth bass. The results showed that the fermented diet improved feed efficiency, protein efficiency, antioxidant capacity, and intestinal histology, while reducing the abundance of pathogenic bacteria. These findings suggest that the co-fermented feed with the three probiotics can be a new approach for the aquaculture of juvenile largemouth bass.
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
Microbiology
Natalia Garcia-Gonzalez, Joan Colom Comas, Hugh M. B. Harris, Conall Strain, Catherine Stanton, Colin Hill, Aldo Corsetti, Cormac G. M. Gahan
Summary: This study evaluated the potential impact of food-dominant Lpb. plantarum strains on the human gut microbiota. The response of the microbiota to the introduction of these strains varied among different donors.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Agriculture, Multidisciplinary
Huizhen Li, Jialu Shi, Li Zhao, Jiaqi Guan, Fei Liu, Guicheng Huo, Bailiang Li
Summary: The Lactobacillus mixture improved intestinal permeability, reduced serum levels of lipopolysaccharides (LPS), and inhibited liver lipid accumulation, oxidative stress, and inflammation by regulating key pathways. Additionally, the Lactobacillus mixture modulated the gut microbiota, increasing SCFA producers and decreasing Gram-negative bacteria, thereby protecting the liver from alcohol-induced damage.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Agronomy
Weiping Ao, Meng Cheng, Yanxu Chen, Jipeng Sun, Chunlei Zhang, Xianle Zhao, Mingzheng Liu, Bo Zhou
Summary: The supplementation of fermented apple pomace has beneficial impacts on the growth, plasma biochemistry and immune indicators, and gut microbiota of weaned pigs.
Review
Food Science & Technology
Cheng Li, Yiming Hu
Summary: This review summarizes the interactions between resistant starch (RS) structures and gut microbiota, highlighting the potential for manipulating RS structures to achieve targeted gut microbiota shifts for individual health. The review proposes principles for defining RS types from a microbial perspective and explains a machine-learning algorithm for better understanding the complex interaction between RS and gut microbiota. This review provides important information for the translational practice of RS-gut microbiota interactions.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Chemistry, Applied
Jiang Zhong, Die Zhou, Penggang Hu, Yuxin Cheng, Yongguang Huang
Summary: Distiller grains, the main by-products of Baijiu production, were found to contain abundant polyphenols which have the potential to modulate the fecal microbiota and promote the production of short-chain fatty acids. This study provides reference for converting distiller grains into high-nutrient functional food ingredients and feeds.
Article
Biochemistry & Molecular Biology
Qiuting Mo, Shiquan You, Hao Fu, Dongdong Wang, Jiachan Zhang, Changtao Wang, Meng Li
Summary: In this study, rice treated with Lactobacillus plantarum was used to extract and purify a mixture of small peptides called RFP, which exhibited antioxidant activity. The results showed that RFP enhanced the expression of antioxidant enzyme genes, removed lipid oxidation products and excess free radicals, suggesting its potential for resisting aging and disease caused by oxidative stress.
