Article
Food Science & Technology
Jun Chen, Huili Pang, Lei Wang, Cunming Ma, Guofang Wu, Yuan Liu, Yifei Guan, Miao Zhang, Guangyong Qin, Zhongfang Tan
Summary: A total of 116 LAB strains were isolated from Bamei pig feces, among which L. plantarum subsp. plantarum QP28-1 was identified as a promising strain for LAB-related food fermentation due to its excellent antimicrobial properties and bacteriocin production capacity. This study provides a comprehensive profile for screening superior functional LAB strains in the food industry.
Article
Agriculture, Dairy & Animal Science
Priscilia Y. Heredia-Castro, Ricardo Reyes-Diaz, Miguel Angel Rendon-Rosales, Lilia M. Beltran-Barrientos, Maria J. Torres-Llanez, Maria C. Estrada-Montoya, Adrian Hernandez-Mendoza, Aaron F. Gonzalez-Cordova, Belinda Vallejo-Cordoba
Summary: This study isolated and characterized bacteriocins produced by two Lactobacillus fermentum strains from artisanal Mexican Cocido cheese. One of the strains exhibited high antimicrobial activity against various indicator microorganisms, suggesting its potential application as a biopreservative in dairy products.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Biochemistry & Molecular Biology
Nur Hidayah Mohd Rasid, Nadrah Abdul Halid, Adelene Ai-Lian Song, Suriana Sabri, Nazamid Saari, Hanan Hasan
Summary: There is an increasing demand for natural food preservatives due to consumers' concern on the negative effects of chemical preservatives. This study focused on improving the yield and activity of Nisin, an effective food biopreservative. The best combination of fermentation factors resulted in a 22.7% increase in Nisin production, providing critical information for further production enhancement.
MOLECULAR BIOTECHNOLOGY
(2023)
Article
Food Science & Technology
Maria Barbara Pisano, Maria Elisabetta Fadda, Silvia Viale, Maura Deplano, Federica Mereu, Marijana Blazic, Sofia Cosentino
Summary: This study evaluated six Lactococcus lactis and seven Lactiplantibacillus plantarum strains for their effectiveness in controlling the growth of Listeria monocytogenes in miniature fresh cheese. The results showed that five strains could be considered suitable candidates for use as protective cultures in fresh cheese manufacture, as they significantly reduced the pathogen counts.
Article
Food Science & Technology
Salam A. Ibrahim, Raphael D. Ayivi, Tahl Zimmerman, Shahida Anusha Siddiqui, Ammar B. Altemimi, Hafize Fidan, Tuba Esatbeyoglu, Reza Vaseghi Bakhshayesh
Summary: In the face of frequent outbreaks of foodborne diseases, there is a growing emphasis on food safety and microbial control strategies. Natural antimicrobial compounds synthesized by lactic acid bacteria have shown potential in inhibiting pathogens and are widely used in the food industry.
Article
Microbiology
Zhenzhu Yang, Ling Ni, Wei Tian, Hai Chi
Summary: In this study, 46 isolates of lactic acid bacteria (LAB) derived from goat milk were screened for bacteriocin producers that can inhibit common foodborne pathogens. Three strains, Enterococcus faecalis DH9003 and DH9012, and Lactococcus lactis DH9011, showed antimicrobial activity against all indicators. The antimicrobial products displayed typical bacteriocin characteristics. The three strains also exhibited probiotic potentials and had strong antibacterial activity, tolerance to bile and simulated gastrointestinal environments, adhesion capability, and safety.
Article
Biochemistry & Molecular Biology
Ghoson M. Daba, Faten A. Mostafa, Shireen A. A. Saleh, Waill A. Elkhateeb, Ghada Awad, Taisei Nomiyama, Takeshi Zendo, Asmaa Negm El-Dein
Summary: The Lactiplantibacillus plantarum strain GCNRC_GA15 isolated from Egyptian goat cheese showed broad antimicrobial activity with a bacteriocin (GA15) of proteineous nature. The bacteriocin GA15 exhibited heat and pH stability and its production could be increased significantly using a statistically optimized medium.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Food Science & Technology
Reda Riesute, Joana Salomskiene, David Saez Moreno, Sonata Gustiene
Summary: Yeasts play dual roles in food industry: beneficial in fermentation but potentially harmful in causing infections. Lactic acid bacteria and plant extracts can effectively inhibit yeast growth, showing potential for application in food industries to control unwanted yeast presence.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Agriculture, Dairy & Animal Science
Fernando M. M. Sanca, Iago R. Blanco, Meriellen Dias, Andrea M. Moreno, Simone M. M. K. Martins, Marco A. Stephano, Maria A. Mendes, Carlos M. N. Mendonca, Wellison A. Pereira, Pamela O. S. Azevedo, Martin Gierus, Ricardo P. S. Oliveira
Summary: In this study, the inhibitory effects of antimicrobial peptides produced by Lactococcus lactis L2 on pig pathogens were tested. The peptides showed good bacteriostatic and bactericidal effects, especially against Gram-positive bacteria, and their low molecular weight may be responsible for their antimicrobial properties. The use of probiotics in controlling pig pathogens has potential benefits.
Article
Biochemistry & Molecular Biology
Christian K. Desiderato, Steffen Sachsenmaier, Kirill Ovchinnikov, Jonas Stohr, Susanne Jacksch, Dominique N. Desef, Peter Crauwels, Markus Egert, Dzung B. Diep, Oliver Goldbeck, Christian U. Riedel
Summary: Listeria monocytogenes is a significant concern in the food industry and bacteriocins from LAB are an attractive approach for food preservation and probiotics. This study used genetic sequencing and screening to identify bacterial isolates with antimicrobial activity, identifying heat-stable proteins/peptides as the active compounds in Pediococcus acidilactici and Lactococcus garvieae. The research provides a pipeline for high-throughput screening of potential starter cultures and probiotics producing antimicrobial compounds.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2021)
Article
Microbiology
Laura D. Martinenghi, Jorgen J. Leisner
Summary: The antimicrobial activity of bacteriocins from lactic acid bacteria has been a thriving field of research for the past 35 years. A survey conducted among 48 scientists from 19 countries revealed that significant progress has been made in the basic science of bacteriocins during the 1990s and 2000s. However, the application of bacteriocins, particularly in food biopreservation, has not been fully achieved due to various challenges.
FRONTIERS IN MICROBIOLOGY
(2022)
Review
Microbiology
Adrian Perez-Ramos, Desire Madi-Moussa, Francoise Coucheney, Djamel Drider
Summary: LAB-bacteriocins can serve as alternatives to aging antibiotics, either used alone or as potentiating agents for treating bacterial infections. These bacteriocins primarily act by disturbing bacterial cytoplasmic membranes or cell walls, with most strains having an inherent immunity mechanism. However, the specific modes of action and immunity mechanisms can vary between different bacteriocins.
Review
Biotechnology & Applied Microbiology
Rodney Honrada Perez, Takeshi Zendo, Kenji Sonomoto
Summary: Bacteriocin production is a desirable trait in lactic acid bacteria, especially in novel LAB strains that have the capacity to produce multiple bacteriocins through shared biosynthetic elements. However, further characterization is needed to ensure their safety and potential virulence.
JOURNAL OF BIOSCIENCE AND BIOENGINEERING
(2022)
Article
Food Science & Technology
Batlah Almutairi, Mark S. Turner, Mary T. Fletcher, Yasmina Sultanbawa
Summary: The study found that adding inulin to dairy products can enhance the growth of Lc. lactis 537 and increase the production of antimicrobial substances. The results suggest that inulin is the most promising prebiotic for the development of a milk-based symbiotic product containing Lc. lactis 537.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Yanglei Yi, Ping Li, Fan Zhao, Tingting Zhang, Yuanyuan Shan, Xin Wang, Bianfang Liu, Yujie Chen, Xin Zhao, Xin Lu
Summary: This article systematically compares the sequence property, 3-D structure, and mode of action of the four categories of class II bacteriocins of lactic acid bacteria, and evaluates their applications in the food industry. The research found that class II bacteriocins produced by lactic acid bacteria have diverse properties and modes of action, with some showing potential as effective preservatives in the food industry.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Review
Food Science & Technology
P. F. Cuevas-Gonzalez, A. F. Gonzalez-Cordova, B. Vallejo-Cordoba, J. E. Aguilar-Toala, F. G. Hall, U. C. Urbizo-Reyes, A. M. Liceaga, A. Hernandez-Mendoza, H. S. Garcia
Summary: The importance of food contaminants in the link between diet and cancer has been widely demonstrated. Different strategies have been explored to control human exposure to dietary carcinogens, but most of them are complex, costly, and have low efficiency. Microbiological methods, particularly lactic acid bacteria and yeast, have received more attention recently as dietary carcinogen-binding agents, potentially reducing the toxic effects of carcinogens by reducing their bioaccessibility.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Review
Food Science & Technology
Cecilia Castro-Lopez, Hugo S. Garcia, Guillermo Cristian Guadalupe Martinez-Avila, Aaron F. Gonzalez-Cordova, Belinda Vallejo-Cordoba, Adrian Hernandez-Mendoza
Summary: The clinical evidence supporting the beneficial effects of probiotics in consumer's health and wellness has increased over the past two decades, leading to the production of different probiotic foods and strains by the food and pharmaceutical industries. Comprehensive trials are necessary to characterize probiotic candidates, including their resistance to physiological barriers, inhibition of pathogens, adherence to mucus, and other properties. Further research is needed to clarify the metabolic capabilities, adaptation features, physiological functions, safety, and molecular mechanisms underlying the functional activities of probiotics. Genomics-based approaches, such as probiogenomics, have been successfully applied to study current probiotics and identify new potential candidates with health-promoting and safety properties.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Ildefonso Guerrero-Encinas, Javier Nicolas Gonzalez-Gonzalez, Lourdes Santiago-Lopez, Adriana Muhlia-Almazan, Hugo Sergio Garcia, Miguel Angel Mazorra-Manzano, Belinda Vallejo-Cordoba, Aaron F. Gonzalez-Cordova, Adrian Hernandez-Mendoza
Summary: Studies have shown that the intracellular content of probiotic (postbiotics) has antioxidant properties, which can improve the antioxidant status in vivo. The antioxidant capacity of Lacticaseibacillus casei CRL431 (IC-431) postbiotics was determined after an in vitro simulated digestive process. Results suggest that IC-431 antioxidant components permeate intestinal barriers to enter the bloodstream and regulate antioxidant status during AFB(1)-induced oxidative stress.
PROBIOTICS AND ANTIMICROBIAL PROTEINS
(2021)
Article
Biotechnology & Applied Microbiology
Marina Arenas-Padilla, Anna Gonzalez-Rascon, Adrian Hernandez-Mendoza, Ana Maria Calderon de la Barca, Jesus Hernandez, Veronica Mata-Haro
Summary: The study analyzed the miRNA expression profile in swine monocytes exposed to Bb12 using an anti-TLR2 blocking strategy and investigated Bb12's involvement in the regulation of the TLR2 pathway. The results showed that 40 miRNAs were influenced by the treatments, with 15 differentially expressed miRNAs identified with validated interactions with proteins related to the TLR2 pathway.
PROBIOTICS AND ANTIMICROBIAL PROTEINS
(2022)
Article
Food Science & Technology
Hugo S. Garcia, Lourdes Santiago-Lopez, Aaron F. Gonzalez-Cordova, Belinda Vallejo-Cordoba, Adrian Hernandez-Mendoza
Summary: This study aimed to develop a fermented huauzontle-based beverage with potential health-promoting properties using different huauzontle autochthonous Lactiplantibacillus plantarum strains. The beverage with the highest preference exhibited high bacterial cell viability and antioxidant activity, indicating the significant role of autochthonous bacteria in the suitability of huauzontle for fermented beverage preparation.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Agriculture, Multidisciplinary
Miguel A. Alvarez-Olguin, Lilia M. Beltran-Barrientos, Adrian Hernandez-Mendoza, Aaron F. Gonzalez-Cordova, Belinda Vallejo-Cordoba
Summary: The bioaccessibility and bioavailability of food-derived bioactive compounds are crucial in assessing their physiological effects. Various in vitro models, such as the static simulated gastrointestinal digestion model and the Caco-2 cell monolayer model, have been developed for evaluating the stability and absorption of these compounds. Further exploration of ex vivo tissue-based models like the everted sac may offer a more physiological and cost-effective approach for studying bioactive peptides.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Food Science & Technology
Lourdes Santiago-Lopez, Arantxa Almada-Corral, Hugo S. Garcia, Veronica Mata-Haro, Aaron F. Gonzalez-Cordova, Belinda Vallejo-Cordoba, Adrian Hernandez-Mendoza
Summary: This study aimed to assess the potential antidepressant- and anxiolytic-like effects of huauzontle fermented by Lactiplantibacillus plantarum Lp22. The results showed that mice receiving both fermented and unfermented huauzontle exhibited more brave and active behaviors in the behavioral tests, and had lower oxidative stress index. These findings suggest the potential therapeutic applications of fermented huauzontle on depression and anxiety-like behaviors, possibly mediated by antioxidant and anti-inflammatory mechanisms.
Article
Plant Sciences
Samaria Lisdeth Gutierrez-Pacheco, Etna Aida Pena-Ramos, Rebeca Santes-Palacios, Martin Valenzuela-Melendres, Adrian Hernandez-Mendoza, Armando Burgos-Hernandez, Ramon Enrique Robles-Zepeda, Jesus Javier Espinosa-Aguirre
Summary: The ethanolic extract of Asclepias subulata (ASE), both non-heated and heated, was tested for its ability to inhibit the activity of CYP1A1 and CYP1A2, which are responsible for the bioactivation of heterocyclic aromatic amines (HAAs) in cooked meat. The extract showed a dose-dependent inhibitory effect, with lower IC50 values for heated ASE compared to non-heated ASE. Molecular docking analysis suggested that corotoxigenin-3-O-glucopyranoside, a component of ASE, may interact with the active site and heme cofactor of CYP1A1/2, explaining its inhibitory properties. These findings suggest that ASE can potentially act as a chemopreventive agent by inhibiting the bioactivation of dietary HAAs.
Article
Food Science & Technology
Carmen G. Manzanarez-Quin, Joel S. Garcia-Romo, Lilia M. Beltran-Barrientos, Maria Torres-Llanez, Miguel A. Mazorra-Manzano, Adrian Hernandez-Mendoza, Aaron F. Gonzalez-Cordova, Belinda Vallejo-Cordoba
Summary: The potential antiobesity effect of fermented milks (FMs) with specific strains of Lactobacillus isolated from artisanal Mexican cheeses was investigated. FMs with Limosilactobacillus fermentum J20 (J20) displayed the highest pancreatic lipase inhibitory activity (PLIA) and inhibited lipid accumulation in cells. Peptide identification revealed eight novel sequences that strongly bind enzyme active sites and could be responsible for the antiobesity effect. FM J20 may be used for the development of a dairy product with antiobesity effects.
ACS FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Microbiology
Cecilia Castro-Lopez, Alfonso Garcia-Galaz, Hugo S. Garcia, Aaron F. Gonzalez-Cordova, Belinda Vallejo-Cordoba, Adrian Hernandez-Mendoza
Summary: The biosafety of four lactobacilli strains isolated from Mexican Cocido cheese was evaluated through in vitro tests. The strains exhibited multidrug-resistance, but resistance determinants were not transferred. Signficant differences in morphology and functional properties were observed after serial sub-culturing, but the strains did not show mucinolytic and hemolytic activities. Genetic polymorphism and genomic template instability were detected, indicating possible evolutionary arrangements. Further studies are needed to establish the safe potential applications of these strains in humans and animals.
BRAZILIAN JOURNAL OF MICROBIOLOGY
(2023)
Article
Food Science & Technology
Jesus Sosa-Castaneda, Ricardo Reyes-Diaz, Priscilia Y. Heredia-Castro, Lucio Benitez-Romero, Jose Isidro Mendez-Romero, Adrian Hernandez-Mendoza, Aaron F. Gonzalez-Cordova, Belinda Vallejo-Cordoba
Summary: The objective of this study was to evaluate the ability of lactobacilli strains isolated from artisanal Poro de Tabasco cheese to synthesize conjugated linoleic acid (CLA) under simulated gastrointestinal conditions, as well as their survival and gut colonization capacity. The results showed that nine strains of lactobacilli were able to synthesize CLA in culture media, and seven strains were able to do so under simulated gastrointestinal conditions. Lactiplantibacillus pentosus LC12 performed exceptionally well. These strains can be considered potential probiotic CLA-producing strains. Rating: 8/10.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Miguel A. Alvarez-Olguin, Aaron F. Gonzalez-Cordova, Adrian Hernandez-Mendoza, Lilia Maria Beltran-Barrientos, Rogerio R. Sotelo R. Mundo, Mariïa J. Torres-Llanez, Belinda Vallejo-Cordoba
Summary: The aim of this study was to determine the bioaccessibility and bioavailability of peptide fractions with angiotensin-converting enzyme inhibition (ACEI) from fermented milk with Lactococcus lactis NRRL B-50571 (FM-571) after simulated gastrointestinal digestion (SGD) and ex vivo absorption. The results showed that ACEI increased after SGD and decreased after absorption, while IC50 decreased after both SGD and absorption. Peptide abundance increased after SGD, indicating increased bioaccessibility, but decreased after absorption, resulting in only 1.36±0.1% of peptide bioavailability. Furthermore, fractions collected from the serosal compartment exhibited the lowest IC50, and 14 bioavailable peptides showed high binding potential to ACE after in silico analysis.
ACS FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Food Science & Technology
Arantxa Almada-Corral, Lourdes Santiago-Lopez, Belinda Vallejo-Cordoba, Aaron F. Gonzalez-Cordova, Adrian Hernandez-Mendoza
Summary: The aim of this study was to evaluate the milk fermentation capacity, antioxidant, and anti-inflammatory properties of six specific Lactobacillus strains. The results showed that the Lp39 strain exhibited higher antioxidant activity and relevant anti-inflammatory properties in the fermented milk.
ACS FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Miguel A. Mazorra-Manzano, Glen R. Robles-Porchas, Marcel Martinez-Porchas, Juan C. Ramirez-Suarez, Celia O. Garcia-Sifuentes, Maria J. Torres-Llanez, Aaron F. Gonzalez-Cordova, Adrian Hernandez-Mendoza, Belinda Vallejo-Cordoba
Summary: The effect of temperature on bacterial dynamics and taxonomic structure during whey fermentation for lactic acid production was evaluated in this study. The results showed that temperatures between 37-42 degrees C were more favorable for lactic acid production and the predominant bacterial genus in whey was Lactobacillus. Additionally, the diversity of beneficial bacteria found in fresh whey presents attractive technological characteristics and offers a biotechnological option to add value to whey.
FERMENTATION-BASEL
(2022)
