Article
Food Science & Technology
Mohamed Ghamry, Wei Zhao, Li Li
Summary: This study aimed to develop a deep-processing technology for wheat bran using a novel Lactobacillus strain (L. apis) isolated from the bee gut. Compared to popular strains, L. apis showed greater ability to enhance the antioxidant activity of fermented wheat bran. It also demonstrated better phytic acid degradation and increased levels of organic acids and water-soluble vitamins. Furthermore, L. apis improved the volatile profile and amino acid composition of wheat bran.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Cuiping Yi, Lan Xie, Zhongfu Cao, Ke Quan, Hong Zhu, Jieyao Yuan
Summary: This study found that rice bran fermented with Lactobacillus plantarum can improve the palatability, flavor, and antioxidant activity of brown rice noodles. Fermentation reduces cooking loss, improves elongation, and increases the content of free phenolics.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Sen Ma, Zhen Wang, Xiaoling Tian, Binghua Sun, Jihong Huang, Jingyao Yan, Qingdan Bao, Xiaoxi Wang
Summary: A synergistic fermentation system was constructed using single strains of Lactobacillus plantarum and Saccharomyces cerevisiae, with different levels of wheat bran dietary fiber (WBDF) fermented in this system. WBDF altered the thermal behavior and viscosity properties of starch, impacting the elasticity and mechanical strength of fermented starch gels, with 6% WBDF level showing the largest contribution. This study provides data for the production of high dietary fiber fermented flour products.
Article
Food Science & Technology
Angel Urbina, Fernando Calderon, Santiago Benito
Summary: The study proposes a novel alternative for winemaking by using a combination of different microorganisms to improve wine quality and reduce risks associated with the traditional fermentation process.
Article
Immunology
Yi Zhou, Ling Duan, Yan Zeng, Lili Niu, Yang Pu, Jonathan P. Jacobs, Candace Chang, Jie Wang, Abdul Khalique, Kangcheng Pan, Jing Fang, Bo Jing, Dong Zeng, Xueqin Ni
Summary: The study revealed that Lactobacillus plantarum G83 can alleviate intestinal inflammation in DPMA mice, enhance intestinal tight junction protein expression, reduce inflammatory cytokine production, alter microbiota composition, and promote short chain fatty acid production.
FRONTIERS IN IMMUNOLOGY
(2021)
Article
Food Science & Technology
Song-Hee Moon, Hae-Choon Chang
Summary: Fermented rice bran using Lactiplantibacillus plantarum EM showed high cholesterol removal and strong antimicrobial activity. The resulting HFRB had effective cholesterol removal and antimicrobial activities against foodborne pathogens and spoilage fungi. The fermentation process improved the overall organoleptic quality, making HFRB a promising functional food candidate.
Review
Biochemistry & Molecular Biology
Tyler Atagozli, David E. Elliott, Mirac Nedim Ince
Summary: Helminths are multicellular invertebrates that live in the gut of vertebrate animals, including humans. They can cause pathology and require treatment, but can also have commensal or symbiotic relationships with their hosts. Epidemiological data suggests that helminth exposure may provide protection against immune disorders, such as allergies and autoimmune illnesses.
Article
Biotechnology & Applied Microbiology
Xianlin He, Bo Liu, Yali Xu, Ze Chen, Hao Li
Summary: The presence of Lactobacillus plantarum can increase the ethanol tolerance of Saccharomyces cerevisiae by promoting or inhibiting various metabolic processes in the yeast cells, and the maintenance of this tolerance depends on the coexistence of both organisms. The study also suggested a complex relationship between yeast and contaminating LAB, which may play a beneficial role in fermentation by promoting the ethanol tolerance of yeast.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2021)
Article
Food Science & Technology
Yongfang Tang, Wang Chen, Hong Zhu, Cuiping Yi, Jieyao Yuan, Yanlan Liu, Zuyin Li, Hao Cheng
Summary: This study investigated the changes in digestibility and starch structure of indica rice during fermentation by Lactobacillus plantarum. The results showed that the glycemic index of the rice decreased, and the content of slowly digestible starch and resistant starch increased after fermentation.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Li-Long Pan, Ming Zhang, Zhengying Li, Binbin Li, Xiaohua Pan, Xiaopei Chen, Bo Yang, Hao Zhang, Wei Chen, Le Zhang, Jia Sun
Summary: In this study, engineered probiotics encoding CRAMP were shown to increase colonic CRAMP production, reduce colon shortening and weight loss, and suppress inflammatory responses in experimental colitis. These findings suggest that CRAMP-encoding L. plantarum may have therapeutic potential for colitis through modulation of colonic CRAMP production.
Article
Food Science & Technology
Yuhan Xu, Qiaoling Xie, Wei Zhang, Meizhen Zhu, Xiaoxuan Chen, Dongbei Guo, Lili Pan, Junru Li, Hui Lan, Hongwei Li
Summary: The effects of probiotics Lp662 and Lp299v on severe inflammatory bowel disease induced by dextran sodium sulfate were evaluated. The results showed that these probiotics can reduce weight loss caused by colitis, decrease tissue injury, and lower inflammatory factor levels. Additionally, probiotics can also increase bone density. Therefore, probiotics have the potential to be a treatment option for inflammatory bowel disease.
JOURNAL OF FUNCTIONAL FOODS
(2022)
Article
Nutrition & Dietetics
Wei-Qin Zhang, Ke-Yu Quan, Cui-Jiao Feng, Tao Zhang, Qiu-Wen He, Lai-Yu Kwok, Yong-Fu Chen
Summary: This study investigated the alleviation effect and mechanism of Lactobacillus gasseri G098 (G098) strain on dextran sodium sulfate (DSS)-induced colitis in mice. Results showed that G098 effectively reversed colitis-associated symptoms and prevented mortality induced by DSS. The administration of G098 improved serum cytokine balance and modulated gut microbiome, suggesting that strain treatment is a promising strategy for managing IBD.
Article
Nutrition & Dietetics
Shi Zeng, Ruokun Yi, Fang Tan, Peng Sun, Qiang Cheng, Xin Zhao
Summary: The study showed that LP-KFY05 can alleviate inflammation and inhibit thrombosis through an NF-kappa B-associated pathway in thrombotic mice, with the most pronounced effects observed at high concentrations, similar to dipyridamole.
FRONTIERS IN NUTRITION
(2022)
Article
Agriculture, Multidisciplinary
Qingqing Zhou, Bingyao Xue, Rongcheng Gu, Ping Li, Qing Gu
Summary: The study found that Lactobacillus plantarum ZJ316 had significant anti-H. pylori ability, decreased IFN-gamma and IL-6 levels, increased IL-10 levels, repaired mucosal damage, and reduced the abundance of H. pylori. Different microbial families were more prevalent in the prevention and treatment groups, indicating that L. plantarum ZJ316 could be a potential candidate for the prevention and treatment of H. pylori-induced gastritis by modulating the gastric microbiota and reducing mucosal inflammation.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Review
Medicine, General & Internal
Aleksandra Kubas, Ewa Malecka-Wojciesko
Summary: Vaccination against COVID-19 is considered safe and effective for patients with IBD, although further research is needed to understand its safety in special populations. The willingness to receive the vaccine among IBD patients is conflicting, with concerns about effectiveness and safety being the most common reasons for hesitancy.
JOURNAL OF CLINICAL MEDICINE
(2022)
Article
Biochemistry & Molecular Biology
Yumeng Xia, Mayu Fukunaga, Takashi Kuda, Minori Goto, Giulia Chiaraluce, Hidemasa Hoshiba, Hajime Takahashi, Bon Kimura
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2020)
Article
Biochemistry & Molecular Biology
Mayu Fukunaga, Takashi Kuda, Yumeng Xia, Saori Nakamura, Hajime Takahashi, Bon Kimura
JOURNAL OF FOOD BIOCHEMISTRY
(2020)
Article
Chemistry, Applied
Moemi Naito Takei, Takashi Kuda, Miyu Taniguchi, Saori Nakamura, Takahashi Hajime, Bon Kimura
CARBOHYDRATE POLYMERS
(2020)
Article
Food Science & Technology
Yuko Kaga, Takashi Kuda, Miyu Taniguchi, Yuji Yamaguchi, Hiroyuki Takenaka, Hajime Takahashi, Bon Kimura
Summary: Cyanobacteria and microalgae-derived supplements have been found to have strong antioxidant and anti-glycation activities. Fermented wild Nostoc commune and sake lees cultured Euglena sp. show higher capabilities of scavenging superoxide anions and inhibiting glycation compared to other samples, highlighting their potential health-promoting properties.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Correction
Food Science & Technology
Yuko Kaga, Takashi Kuda, Miyu Taniguchi, Yuji Yamaguchi, Hiroyuki Takenaka, Hajime Takahashi, Bon Kimura
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Multidisciplinary Sciences
Michiko Takahashi, Hajime Takahashi, Yumiko Okakura, Masahiro Ichikawa, Takashi Kuda, Bon Kimura
Article
Biotechnology & Applied Microbiology
A. Nakamura, H. Takahashi, S. Sulaiman, C. Phraephaisarn, S. Keeratipibul, T. Kuda, B. Kimura
Summary: Chicken peptone was produced by hydrolysing inedible chicken parts and evaluated for its usefulness as a nutrient source for bacteria. The study found that chicken peptone can effectively support bacterial growth, with higher protease activity compared to other commercial peptones.
LETTERS IN APPLIED MICROBIOLOGY
(2021)
Article
Food Science & Technology
Takashi Kuda, Makoto Nishizawa, Daiki Toshima, Keiichiro Matsushima, Seiichiro Yoshida, Hajime Takahashi, Bon Kimura, Takashi Yamagishi
Summary: The study investigated the effects of brown macroalgae extracts on non-enveloped norovirus, finding that extracts rich in polyphenols and fucoidans showed potential as anti-norovirus agents by inactivating the virus and protecting cells from infection.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Hajime Takahashi, Ayaka Nakamura, Nanami Fujino, Yuzuru Sawaguchi, Miki Sato, Takashi Kuda, Bon Kimura
Summary: Recent studies have shown that essential oils and their components have an inhibitory effect on spoilage lactic acid bacteria, with carvacrol and eugenol able to suppress the growth of all LAB tested. Clove oil showed varying levels of susceptibility among strains. Additionally, the addition of 5000 or 10000 mg/kg of carvacrol reduced the number of LAB in fresh sausage, with significant suppression observed at 20000 mg/kg.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Environmental Sciences
Minori Goto, Takashi Kuda, Ayane Shikano, Hajime Takahashi, Bon Kimura
Summary: The study investigated the effects of ethanol-precipitated APC and F-APC on mice fed a high-sucrose and low-fibre diet. Results showed that APC-P and F-APC-P exhibited dietary fibre properties and increased the abundance of indigenous lactic acid bacteria in the gut microbiome, with F-APC-P further lowering blood lipid and glucose levels, suggesting beneficial effects on the gut microbiome, environment, and host.
WASTE AND BIOMASS VALORIZATION
(2021)
Article
Food Science & Technology
Saori Nakamura, Takashi Kuda, Yuko Midorikawa, Daiki Takamiya, Hajime Takahashi, Bon Kimura
Summary: This study investigated the impact of soy protein component beta-Conglycinin (BC) on the gut microbiome in mice, revealing that mice in the BC group had lower body weight, liver weight, and plasma glucose levels. Certain bacterial species were found to be associated with the consumption of BC, suggesting interactive effects on host health.
Article
Biotechnology & Applied Microbiology
Ayaka Nakamura, Hajime Takahashi, Kota Otomo, Yuri Mizuno, Takashi Kuda, Bon Kimura, Fumiaki Koike, Mitsushi Kobayashi
Summary: This study investigated the changes in the microbiota of Japanese Black beef carcasses stored in chilled temperatures for a long period of time. The results showed that under aerobic conditions, bacterial counts increased to levels indicating putrefaction, while under anaerobic conditions, some samples showed no bacterial growth.
Article
Food Science & Technology
Mika Harada, Takashi Kuda, Saori Nakamura, Gayang Lee, Hajime Takahashi, Bon Kimura
Summary: This study demonstrates that fermentable polysaccharides in brown algae, especially laminaran, have antioxidant and immunomodulatory functions in the gut environment through their effects on RIB, which may help prevent lifestyle- and ageing-related diseases in the host.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Bon Kimura
FOOD HYGIENE AND SAFETY SCIENCE
(2021)
Article
Biotechnology & Applied Microbiology
Miyu Taniguchi, Takashi Kuda, Moemi Takei, Hajime Takahashi, Bon Kimura
Summary: The freshwater cyanobacterium Aphanizomenon flos-aquae, harvested from Upper Klamath Lake in Oregon, USA, is used as a functional food material and can be fermented with Lactobacillus plantarum and Lactococcus lactis subsp. lactis. Feeding fermented Aphanizomenon flos-aquae (F-AFA) to mice resulted in lower body weight gains and higher caecal microbiome alpha diversity compared to feeding non-fermented A. flos-aquae. The F-AFA group showed higher abundances of certain bacteria belonging to the phylum Bacteroidetes and Firmicutes.
JOURNAL OF APPLIED PHYCOLOGY
(2021)