Article
Food Science & Technology
Pasquale Filannino, Raffaella Di Cagno, Giuseppe Gambacorta, Ali Zein Alabiden Tlais, Vincenzo Cantatore, Marco Gobbetti
Summary: The study utilized an integrated metabolomic approach to investigate the impact of starter cultures on the volatilome and bioaccessible phenolics profile of fermented bee-collected pollen. Fermentation increased volatile compounds and altered their proportions, with the profile depending on the type of fermentation. Started-BCP had higher levels of esters and alcohols, while both types of fermented BCP showed increased bioaccessible phenolics compared to unprocessed raw BCP.
Article
Microbiology
Nagamani Pammi, Kiran Kumar Bhukya, Ravi Kumar Lunavath, Bhima Bhukya
Summary: The study investigated the therapeutic and probiotic attributes of traditional Toddy Palm Nectar (TPN), revealing its nutritional profile and potential probiotic strains of lactic acid bacteria. The findings suggest that LAB isolated from TPN could be utilized for potential therapeutic applications and as probiotic microbiota in food and forage preparations.
FRONTIERS IN MICROBIOLOGY
(2021)
Review
Chemistry, Medicinal
Nurliana Abd Mutalib, Sharifah Aminah Syed Mohamad, Nor Atiqah Jusril, Nur Intan Hasbullah, Mohd Cairul Iqbal Mohd Amin, Nor Hadiani Ismail
Summary: In recent years, probiotics have shown potential in neurotherapy against neurodegenerative diseases. Lactic acid bacteria (LAB) have neuroprotective properties and affect neuroprotection through various mechanisms. This review examines the effects of LAB on neuroprotection reported in the literature. Results show that LAB treatment, either alone or in probiotics formulations, has significant neuroprotective activities. LAB probiotics supplementation improves memory and cognitive performance through antioxidant and anti-inflammatory pathways. However, more studies are needed to explore synergistic effects, efficacy, and optimum dosage of LAB in the treatment or prevention of neurodegenerative diseases.
Article
Biotechnology & Applied Microbiology
Mariya Gryaznova, Yuliya Smirnova, Inna Burakova, Mikhail Syromyatnikov, Pavel Chizhkov, Evgeny Popov, Vasily Popov
Summary: The gut microbiome plays a crucial role in human health. Probiotics have been proven to regulate host metabolism. Our study aimed to assess the impact of lactic acid bacteria on the gut microbiome of healthy individuals using the V3 region of the 16S rRNA gene. The results demonstrated changes in the overall composition of the gut microbiota after taking the supplement.
PROBIOTICS AND ANTIMICROBIAL PROTEINS
(2023)
Article
Biochemistry & Molecular Biology
Senbagam Duraisamy, Fazal Husain, Senthilkumar Balakrishnan, Aswathy Sathyan, Prabhu Subramani, Prahalathan Chidambaram, Selvaraj Arokiyaraj, Wahidah H. Al-Qahtani, Jothiramalingam Rajabathar, Anbarasu Kumarasamy
Summary: Breast milk, known as the perfect food for newborns, contains bioactive compounds and microflora that promote proper growth, gut flora, and immunity. This study identified seven lactic acid bacteria (LAB) strains from human breast milk, which showed promising probiotic properties including tolerance to different environments, adhesion abilities, and sensitivity to antibiotics. Three LAB strains also exhibited bacteriocin production. These findings suggest that these LAB strains have the potential to be further studied for their health benefits in humans.
CURRENT ISSUES IN MOLECULAR BIOLOGY
(2022)
Article
Food Science & Technology
Jing Li, Xinyue Yu, Xinxing Xu, Peipei Tang, Shuang Bi, Xiaopu Ren, Yong Shi, Jihong Wu, Fei Lao
Summary: This study fed unfermented jujube pulp (UFJP), high and low doses of fermented jujube pulp (FJP) to constipated mice and examined their effects on defecation function, intestinal mucosa tissue, gastrointestinal regulatory peptide, short-chain fatty acids (SCFAs) in feces, and gut microbial composition. The results showed that high-dose FJP protected intestinal mucosa tissue, shortened defecation time, and increased the number and weight of black feces. High-dose FJP also regulated the somatostatin and gastrin levels in constipated mice, and restored the gut microbiota composition to a healthier state. This study provides convincing evidence that daily supplementation of high-dose FJP in the diet can effectively alleviate constipation and modulate gut health.
FOOD SCIENCE AND HUMAN WELLNESS
(2023)
Article
Engineering, Environmental
Menghan Wu, Xinning Liu, Weiming Tu, Juntao Xia, Yina Zou, Xiaoqiang Gong, Peng Yu, Wei E. Huang, Hui Wang
Summary: In this study, a new perspective on the rationality of oriented propionate production using mixed microbial cultures (MMCs) with lactate as feedstock was proposed. The feasibility of the food waste-lactate-propionate route to reverse the original butyrate-type fermentation situation and mechanisms for maintaining stability were verified.
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.
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)
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
Food Science & Technology
Yushi Fujimura, Mariko Shimura, Hiroshi Nagai, Naoko Hamada-Sato
Summary: This study demonstrated that abalone viscera fermented by lactic acid bacteria have the ability to inhibit angiotensin-converting enzyme (ACE) and suppress blood pressure increases, with homarine identified as the active compound. Therefore, fermented abalone viscera have the potential to be used as functional food materials to manage blood pressure.
JOURNAL OF FUNCTIONAL FOODS
(2021)
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)
Article
Food Science & Technology
Chengye Huang, Jing Huang, Binle Zhang, Jacob Ojobi Omedi, Cheng Chen, Liyuan Zhou, Li Liang, Qibo Zou, Jianxian Zheng, Yongqing Zeng, Weining Huang
Summary: This study examined the impact of in situ-formed exopolysaccharides (EPS) in red bean sourdough on dough fermentation properties, bread-making quality and aroma characteristics. The EPS and sourdough acidification improved the height of dough fermentation, gas retention coefficient and viscoelastic properties of the dough. The resulting breads showed improved quality, with reduced baking loss and hardness, increased specific volume, and lower moisture loss and staling rate. Although there was a reduction in the overall content of aroma compounds, new aroma compounds were enriched in red bean sourdough bread. The study enhanced understanding of EPS's role in improving bread quality and offered strategies for producing nutritious and clean-label products.
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
Reiji Tanaka, Ilse Cleenwerck, Yukino Mizutani, Shunpei Iehata, Toshiyuki Shibata, Hideo Miyake, Tetsushi Mori, Yutaka Tamaru, Mitsuyoshi Ueda, Peter Bossier, Peter Vandamme
INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY
(2015)
Article
Microbiology
Reiji Tanaka, Ilse Cleenwerck, Yukino Mizutani, Shunpei Iehata, Peter Bossier, Peter Vandamme
INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY
(2017)
Article
Fisheries
Mohamad Zaimin Mohd Nosi, Sharifah Noor Emilia Syed Jamil Fadaak, Muhd Danish Daniel Muhammad, Shumpei Iehata
AQUACULTURE RESEARCH
(2018)
Article
Fisheries
Shunpei Iehata, Tadashi Inagaki, Suguru Okunishi, Miyo Nakano, Reiji Tanaka, Hiroto Maeda
Article
Fisheries
Shunpei Iehata, Fernando Valenzuela, Carlos Riquelme
AQUACULTURE RESEARCH
(2015)
Article
Fisheries
Shunpei Iehata, Fernando Valenzuela, Carlos Riquelme
AQUACULTURE RESEARCH
(2016)
Article
Biology
Miyo Nakano, Shunpei Iehata, Reiji Tanaka, Hiroto Maeda
BIOCONTROL SCIENCE
(2012)
Article
Biology
Ryota Ishino, Shunpei Iehata, Miyo Nakano, Reiji Tanaka, Takao Yoshimatsu, Hiroto Maeda
BIOCONTROL SCIENCE
(2012)
Article
Fisheries
Shunpei Iehata, Miyo Nakano, Reiji Tanaka, Hiroto Maeda
Article
Microbiology
Miyo Nakano, Masaki Kihara, Shunpei Iehata, Reiji Tanaka, Hiroto Maeda, Takeshi Yoshikawa
JOURNAL OF BASIC MICROBIOLOGY
(2011)
Article
Environmental Sciences
N. Z. Azahar, S. Iehata, F. Fadhil, M. Bulbul, Md. A. Kader
JOURNAL OF ENVIRONMENTAL BIOLOGY
(2018)
Article
Fisheries
Md Asaduzzaman, Shumpei Iehata, Md Moudud Islam, Md Abdul Kader, Abol-Munafi Ambok Bolong, Daisuke Ikeda, Shigeharu Kinoshita
AQUACULTURE NUTRITION
(2019)
Article
Evolutionary Biology
Ivan Chong Chu Koh, Bin Hassan Badrul Nizam, Yazid Muhammad Abduh, Ambok Bolong Abol Munafi, Shumpei Iehata
EVOLUTIONARY BIOINFORMATICS
(2019)
Article
Microbiology
Reiji Tanaka, Yukino Mizutani, Toshiyuki Shibata, Hideo Miyake, Shunpei Iehata, Tetsushi Mori, Kouichi Kuroda, Mitsuyoshi Ueda
GENOME ANNOUNCEMENTS
(2016)
Article
Fisheries
Md Asaduzzaman, Shumpei Iehata, Sumi Akter, Md Abdul Kader, Subrata Kumar Ghosh, M. Nurul Absar Khan, Ambok Bolong Abol-Munafi
AQUACULTURE REPORTS
(2018)
