Article
Agriculture, Dairy & Animal Science
Yan Wang, Wencan Ke, Qiang Lu, Guijie Zhang
Summary: The addition of Bacillus coagulans (BC) can improve the fermentation quality of alfalfa silage, especially when used in combination with Lactobacillus plantarum (LP). The addition of BC and LP can decrease the pH values and increase the lactic acid concentration in the silage, as well as preserve more water-soluble carbohydrates. Furthermore, the addition of BC increases the abundance of Lactobacillus and decreases the abundance of Enterococcus, improving the fermentation quality.
Article
Agriculture, Multidisciplinary
Shengnan Li, Wencan Ke, Qing Zhang, Dan Undersander, Guijie Zhang
Summary: This study investigated the effects of Bacillus coagulans (BC) and Lactobacillus plantarum (LP) on the fermentation characteristics, microbial community, and aerobic stability of ensiled triticale. The results showed that the addition of BC and LP can lower the pH, water-soluble carbohydrates, neutral detergent fiber, and ammonia nitrogen content of ensiled triticale, and increase the lactic acid concentration, lactic acid/acetic acid ratio, and aerobic stability. Furthermore, the application of BC and LP can also alter the composition of bacterial communities. Therefore, the combination of BC and LP is crucial for improving the fermentation quality and aerobic stability of ensiled triticale.
CHEMICAL AND BIOLOGICAL TECHNOLOGIES IN AGRICULTURE
(2023)
Article
Food Science & Technology
Sendeku Takele Alemneh, Shimelis Admassu Emire, Bernd Hitzmann
Summary: This study evaluated the suitability of a teff-based substrate for developing probiotic functional beverages, finding that both Lactobacillus rhamnosus GG (LGG) and Lactobacillus plantarum A6 (LA6) could grow and produce desired products in the substrate. The combination of the two evaluated lactobacilli strains reduced fermentation time, indicating the potential for producing functional probiotic beverages using teff flour as a substrate without any supplements.
Article
Food Science & Technology
Gozde Konuray Altun, Zerrin Erginkaya
Summary: The isolated Bacillus coagulans strains showed excellent heat resistance, resistance to bile and lysozyme, biofilm formation, and antimicrobial activity. They also demonstrated adhesion and auto-aggregation properties, with no detection of enterotoxins and hemolytic activity.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Shucen Feng, Haitao Wang, Xinping Lin, Huipeng Liang, Sufang Zhang, Yingxi Chen, Chaofan Ji
Summary: The increasing demand for healthy food has sparked interest in developing new food products containing probiotics. This study assessed the potential of probiotics and prebiotics to create novel gummies. The results confirmed the safety of 25 strains of Lactobacillus plantarum derived from fermented foods, showing their tolerance to simulated gastrointestinal fluids. Moreover, mushroom polysaccharides were found to have a proliferative effect on potential probiotics and protected their survival in the gastrointestinal fluids. These findings demonstrate the promising application of probiotics and prebiotics in the form of gummies as a probiotic food.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Lin Ya Eunis Keong, Mingzhan Toh, Yuyun Lu, Shao-Quan Liu
Summary: This study explored the feasibility of using probiotic Bacillus spp. for solid-state fermentation of soybean residue (okara) to modify its nutritional value and flavor property. The results showed that Bacillus subtilis R0179 significantly converted okara insoluble dietary fiber into soluble dietary fiber and increased the amounts of sugars and amino acids in okara. The fermented okara by Bacillus subtilis R0179 also had a characteristic cheesy flavor. Overall, this study suggests that probiotic bacilli can transform okara with enhanced nutritional value and flavor property, thus increasing its usage in food.
Article
Nutrition & Dietetics
Dongting Yang, Wentao Lyu, Ziyi Hu, Jiting Gao, Zhiyao Zheng, Weijun Wang, Jenni Firrman, Daxi Ren
Summary: The study evaluated the probiotic effects of Lactobacillus fermentum ZJUIDS06 and Lactobacillus plantarum ZY08 on hyperlipidemic golden hamsters, demonstrating that Lactobacillus fermentum ZJUIDS06 increased colon SCFA levels, reduced serum LDL, total cholesterol, and triglycerides, and altered the cecum microbiota. Particularly, Lactobacillus fermentum ZJUIDS06 increased the abundance of Parabacteroides, indicating its potential in lowering cholesterol levels.
FRONTIERS IN NUTRITION
(2021)
Article
Food Science & Technology
Mengwei Wang, Yang Li, Jie Yang, Rui Shi, Liu Xiong, Qingjie Sun
Summary: This study investigated the adsorption amounts and antibacterial effects of inorganic nanoparticles on probiotic bacteria. Results showed that food-grade NPs have bactericidal effects on L. plantarum and L. fermentum.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Fengxuan Lang, Jianzhu Wen, Zhen Wu, Daodong Pan, Linjun Wang
Summary: Lactic acid bacteria fermentation is a simple and safe method of food preservation. Using probiotics in yoghurt can improve the flavor, texture, and health benefits of dairy products. This study found that the mixed culture condition enhanced the texture properties of yoghurt, and L. plantarum A3 fermented yoghurt accumulated additional components that led to significant sensory differences. These results suggest that L. plantarum A3 is a potential probiotic strain that enhances the sensory and nutritional properties of fermented milk.
FOOD SCIENCE AND HUMAN WELLNESS
(2022)
Article
Multidisciplinary Sciences
Neelja Singhal, Nambram Somendro Singh, Shilpa Mohanty, Manish Kumar, Jugsharan Singh Virdi
Summary: The study reported the isolation and evaluation of probiotic capabilities of Lactiplantibacillus plantarum strains from rhizospheric soil, which showed strong hypocholesterolemic potential and resistance to various environmental stresses, as well as exhibited resistance to acidic environment and multiple antibiotics. Further investigation is recommended for its potential as a potent probiotic with hypocholesterolemic biotherapeutic benefits, and the potential of exploring rhizosphere as a niche for isolating microorganisms with probiotic potential.
SCIENTIFIC REPORTS
(2021)
Article
Microbiology
Arum Darmastuti, Pratama N. Hasan, Rachma Wikandari, Tyas Utami, Endang S. Rahayu, Dian Anggraini Suroto
Summary: The adhesion properties of Lactobacillus plantarum Dad-13 and Mut-7 to the intestinal mucosa of Sprague Dawley rats were studied, showing their ability to adhere to the surface of the rat intestine. Genomic analysis revealed genes related to adhesion properties in both strains, suggesting their potential role in increasing probiotics' adherence to the intestinal mucosa.
Article
Food Science & Technology
Achirawit Ngamsomchat, Thida Kaewkod, Maytiya Konkit, Yingmanee Tragoolpua, Sakunnee Bovonsombut, Thararat Chitov
Summary: This study isolated and characterized probiotic bacteria from dairy and fermented foods, and used a selected strain to produce probiotic chevre cheese. The selected strain showed high tolerance to acid and bile salt, antibacterial activities against foodborne pathogens, and a high adhesion rate. The probiotic chevre cheese had a shelf life of 8 days and a sufficient level of probiotics.
Article
Microbiology
Liming Jiang, Yiyong Luo, Xuebin Cao, Wen Liu, Gang Song, Zhizhen Zhang
Summary: The study found that the supernatant of Lb. plantarum YM-4-3 had a bacteriostatic effect on certain bacteria, and the strain showed tolerance to strong acid and bile. The tolerance to bile varied with growth stage, and the luxS gene expression changed along with growth. Compared to the wild-type strain, the adhesion ability of Lb. plantarum YM-4-3 Delta luxS was significantly reduced. These results indicate that the AI-2 LuxS quorum sensing system plays a role in mediating the acid, bile tolerance, antimicrobial activity, and adhesion of probiotics.
ARCHIVES OF MICROBIOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
L. S. Safronova, I. A. Skorochod, V. M. Ilyash
Summary: The study revealed that the cell-free extracts of two probiotic bacteria have potent antioxidant properties and effectively protect stress-damaged rat hepatocytes. The antioxidant potential of the probiotic strains is associated with the synthesis of multiple biologically active molecules.
PROBIOTICS AND ANTIMICROBIAL PROTEINS
(2021)
Article
Infectious Diseases
Reuven Rasooly, Alex C. Howard, Naomi Balaban, Bradley Hernlem, Emmanouil Apostolidis
Summary: Probiotic bacteria help maintain gut microbiome homeostasis, and witch hazel promotes the growth and survival of probiotics while inhibiting the growth and virulence of pathogenic bacteria.
Article
Chemistry, Multidisciplinary
Maryam Barghi, Mahboobeh Ashrafi, Mahmoud Aminlari, Fateme Namazi, Saeed Nazifi
Summary: The study demonstrated that ZM essential oil has a protective effect in CCl4-induced liver fibrosis, improving oxidative stress and abnormal lipid profiles.
DRUG AND CHEMICAL TOXICOLOGY
(2021)
Article
Andrology
Mohammad Ali Farshid, Mehdi Fazeli, Tahoora Shomali, Saeed Nazifi, Fatemeh Namazi
Summary: Black mulberry extract has protective effects against experimentally-induced BPH in rats, reducing DHT levels and influencing antioxidant parameters in prostatic tissue.
REVISTA INTERNACIONAL DE ANDROLOGIA
(2021)
Article
Physiology
Ali Mohammad Basatinya, Javad Sajedianfard, Saeed Nazifi, Saied Hosseinzadeh, Mahbobeh Kamrani Mehni, Abolfazl Farahi, Kaveh Rahimi, Amin Derakhshanfar, Sina Salavati
Summary: This study demonstrated that the extract of Quercus brantii has better protective effects on ethanol-induced gastric ulcers, showing significant antioxidant and anti-inflammatory activities, as well as influencing the expression of related genes.
PHYSIOLOGICAL REPORTS
(2021)
Article
Andrology
Asghar Mogheiseh, Saeed Nazifi, Mohsen Gharibnavaz, Reza Zamani, Behrooz Nikahval, Mohammad Hossein Khanbazi
Summary: The study found that melatonin treatment can reduce oxidative stress and cortisol levels in gonadectomized dogs, while increasing serotonin levels.
Article
Public, Environmental & Occupational Health
Mojtaba Ilani, Javad Sajedianfard, Mitra Tarlan, Saeed Nazifi, Mazyar Fathi
Summary: The study found that exposure to TiO2 nanoparticles significantly decreased pain perception in offspring mice. While there were some differences, there were no significant variations in oxidative changes.
TOXICOLOGY AND INDUSTRIAL HEALTH
(2021)
Article
Food Science & Technology
Safoora Pashangeh, Seyed Shahram Shekarforoush, Mahmoud Aminlari, Saeid Hosseinzadeh, Victor Nizet, Samira Dahesh, Samane Rahmdel
Summary: This study identified histamine-degrading bacteria in goat and sheep milk in Iran and showed that histamine-degrading activity is a crucial criterion for introducing fermenting organisms to reduce histamine content in various food products. Seven Staphylococcus species were found to be capable of degrading histamine, which was previously unknown.
FOOD SCIENCE & NUTRITION
(2022)
Article
Veterinary Sciences
Atefeh Esmailnejad, Vahid Ganjiani, Elhamsadat Hosseini-Nasab, Saeed Nazifi
Summary: The study analyzed the association of MHC class II alleles with inflammatory cytokines and acute-phase proteins in sheep population, finding a relationship between DRB1.2 alleles and immune responses. Results suggest a link between Ovar-DRB1 alleles and regulation of immune responses in sheep, providing valuable insights for genetic breeding programs.
VETERINARY MEDICINE AND SCIENCE
(2022)
Article
Food Science & Technology
Mohammad Hossein Mowlaeifar, Mehrdad Niakousari, Seyed Mohammad Hashem Hosseini, Mohammad Hadi Eskandari
Summary: The main objective of this research was to evaluate the partial replacement of cholesterol (CSL) with vitamin D-3 (VD3) on the niosome structure. The effects of different ratios of Span 60 (SP60) : Tween 60 (TW60) and CSL : VD3 on the physicochemical characteristics of niosomes were investigated, and the data were optimized using response surface methodology (RSM). The study found that VD3 is a suitable replacement for CSL in terms of stability and encapsulation efficiency of niosomes.
JOURNAL OF FOOD QUALITY
(2022)
Article
Immunology
Mojgan Manzari, Fereshteh Fani, Masoud Alebouyeh, Alaleh Moaddeli, Marjan Rahnamaye Farzami, Maneli Amin Shahidi, Seyed Shahram Shekarforoush
Summary: This study investigated the frequency and characteristics of Salmonella isolates from food-producing animals and human diarrheal samples in Shiraz, Iran. The results showed high rates of multidrug resistance among the isolates, with specific Salmonella species circulating between different sources over time. Mutations in key genes and the presence of resistant genes were also identified in the isolates.
COMPARATIVE IMMUNOLOGY MICROBIOLOGY AND INFECTIOUS DISEASES
(2022)
Article
Food Science & Technology
Reza Safdarianghomsheh, Marjan Majdinasab, Maryam Razmjooei, Sima Sazegari, Mohammad Hadi Eskandari
Summary: In this study, the antifungal effects of certain lactic acid bacteria (LAB) on spoilage yeasts in yogurt drinks were evaluated. Several LAB strains showed significant antimicrobial activity against the isolated yeasts, suggesting their potential as alternatives to chemical preservatives in yogurt drinks.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Food Science & Technology
Fatemeh Rezaei, Saeid Hosseinzadeh, Sara Basiri, Mohammad-Taghi Golmakani, Amin Gholamhosseini, Seyed Shahram Shekarforoush
Summary: The effects of incorporating Shirazi thyme oil nano emulsion (SNE) into carboxymethyl cellulose (CMC) coating on the quality of Pacific white shrimp were investigated. Results showed that SNE could improve the microbial and lipid oxidation quality of the shrimp. SNE treatment also enhanced the texture, melanosis, and sensory acceptability of the coated shrimps, but higher concentration of SNE decreased acceptability.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)
Article
Food Science & Technology
Mohammad Sadegh Arab, Hannan Lashkari, Mehrdad Niakousari, Mohammad Hadi Eskandari
Summary: The aim of this research was to develop intelligent pH-sensitive films using Persian gum, gelatin, and purple carrot extract. The films were evaluated for their anthocyanin content, antioxidant activity, color indices, and tensile strength. The incorporation of purple carrot extract in the film resulted in changes in color and mechanical properties. The best pH-sensitive film, containing 45% extract, was selected and evaluated for various properties including moisture content, pH, heat seal ability, and color change.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2023)
Article
Food Science & Technology
Mohsen Mohammadi, Mohammad-Hadi Eskandari, Mohammad-Taghi Golmakani, Mehrdad Niakousari
Summary: Whey-less cheese fortified with different concentrations (1% and 2%) of purple carrot powder (PCP) was studied for its physical, chemical, and sensorial characteristics during a six-week storage period. The PCP-2% sample exhibited the highest initial total phenolic content (163.58 mg gallic acid/100 g) and overall acceptance (3.95). The total anthocyanin content and a* value remained stable throughout the storage period. The addition of 2% PCP enhanced the antioxidant activity and resulted in a softer texture compared to the control. Overall, fortifying WLC with PCP improved its properties, maintained color stability, preserved bioactive components, and proved to be cost-efficient and environmentally friendly.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2023)
Article
Physiology
Fatemeh Abbasi Teshnizi, Nasrin Kazemipour, Saeed Nazifi, Kamran Bagheri Lankarani, Masood Sepehrimanesh, Iman Razeghian Jahromi
Summary: This study aimed to analyze the expression levels of ATG10 and miR-519a in UC patients and healthy individuals, showing that ATG10 expression was significantly higher in the stool, colon tissue, and serum of UC patients compared to healthy individuals, while there was no significant difference in miR-519a expression in the blood samples. ATG10 may serve as a potential non-invasive diagnostic biomarker for UC.
PHYSIOLOGICAL REPORTS
(2021)
Article
Chemistry, Applied
Reihane Moghassem Hamidi, Seyed Shahram Shekarforoush, Saeid Hosseinzadeh, Sara Basiri
Summary: The combination of NEW and PAA showed the strongest antimicrobial activity and can significantly extend the shelf life of chicken meat. All treatments were effective in reducing microbial populations, and the pH value of meat samples increased with storage time.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
(2021)
