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19 pages, 5383 KiB

Open AccessArticle

Effect and Correlation of Rosa roxburghii Tratt Juice Fermented by Lactobacillus paracasei SR10-1 on Oxidative Stress and Gut Microflora Dysbiosis in Streptozotocin (STZ)-Induced Type 2 Diabetes Mellitus Mice

by Maoyang Wei, Dandan Feng, Yulong Zhang, Yunyang Zuo, Jiuchang Li, Ling Wang and Ping Hu

Foods 2023, 12(17), 3233; https://doi.org/10.3390/foods12173233 - 28 Aug 2023

Cited by 2 | Viewed by 1637

Abstract

Rosa roxburghii Tratt (RRT) is a kind of excellent fruit, with many healthy functions. RRT fruit dietary interventions have demonstrated a remarkable potential to prevent type 2 diabetes mellitus (T2DM). In the present study, the effects of Lactobacillus paracasei SR10-1 fermented RRT juice [...] Read more.

Rosa roxburghii Tratt (RRT) is a kind of excellent fruit, with many healthy functions. RRT fruit dietary interventions have demonstrated a remarkable potential to prevent type 2 diabetes mellitus (T2DM). In the present study, the effects of Lactobacillus paracasei SR10-1 fermented RRT juice (FRRT) on the oxidative stress, short-chain fatty acids (SCFAs), and gut microbiota in T2DM mice induced by high-sugar and high-fat diets and streptozotocin (STZ) were investigated using GC–MS and 16S rRNA gene sequencing. The results showed that medium-dose FRRT intervention resulted in significantly decreased levels of TG, TC, LDL-C, BUN, creatinine, and MDA (p < 0.05) and significantly increased levels of HDL-C, GSH-PX, CAT, and SOD of T2DM mice (p < 0.05). The levels of acetic acid, propionic acid, butyric acid, and isovaleric acid were significantly increased, by 142.28%, 428.59%, 1968.66%, and 81.04% (p < 0.05), respectively. The relative abundance of Firmicutes, Lachnospiraceae, Verrucomicrobiaceae, Akkermansia, and Allobaculum was significantly increased (p < 0.05), and the relative abundance of Proteobacteria, Enterobacteriaceae, Veillonellaceae, Phascolarctobacterium, and Klebsiella was significantly decreased (p < 0.05). Correlation analysis showed that Phascolarctobacterium was significantly negatively correlated with weight (p < 0.05), SOD (p < 0.01), CAT (p < 0.05), and T-AOC (p < 0.05). Akkermansia was significantly negatively correlated with weight (p < 0.05). Conclusively, medium-dose FRRT potentially improved T2DM by reversing dyslipidemia, decreasing oxidative stress, increasing SCFAs, and regulating gut microbiota composition. The medium-dose FRRT may serve as a novel T2DM dietary strategy to prevent T2DM. Full article

(This article belongs to the Special Issue Functional Foods: Process Technology, Beneficial Effects and Interaction with Gut Microbiota)

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12 pages, 6324 KiB

Open AccessArticle

The Protective Effect of Broccoli Seed Extract against Lipopolysaccharide-Induced Acute Liver Injury via Gut Microbiota Modulation and Sulforaphane Production in Mice

by Bingyong Mao, Baojing Ren, Jiaying Wu, Xin Tang, Qiuxiang Zhang, Jianxin Zhao, Le Zhang, Wei Chen and Shumao Cui

Foods 2023, 12(14), 2786; https://doi.org/10.3390/foods12142786 - 21 Jul 2023

Cited by 3 | Viewed by 2208

Abstract

Broccoli seed extract (BSE) is rich in glucoraphanin (GRP), which may be transformed by intestinal microbes into sulforaphane (SFN), a compound with strong anti-inflammatory and antioxidant activities. Liver injury usually presents with inflammation and oxidative damage. Thus, dietary BSE supplementation may be an [...] Read more.

Broccoli seed extract (BSE) is rich in glucoraphanin (GRP), which may be transformed by intestinal microbes into sulforaphane (SFN), a compound with strong anti-inflammatory and antioxidant activities. Liver injury usually presents with inflammation and oxidative damage. Thus, dietary BSE supplementation may be an effective approach for alleviating liver injury. In this study, a mouse lipopolysaccharide (LPS)-induced acute liver injury model was used to evaluate the preventive effect of BSE and explore the relevant mechanisms. Compared with the LPS model group, the mice in the BSE group showed significantly lower activities of aspartate aminotransferase (AST), alanine aminotransferase (ALT), alkaline phosphatase (ALP), and lactate dehydrogenase (LDH) and higher levels of catalase (CAT), superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) activity. Meanwhile, BSE significantly reduced the levels of pro-inflammatory cytokines (including IL-6 and TNF-α) in the liver and increased the level of anti-inflammatory factor (IL-10), indicating that BSE had a good preventive effect on acute liver injury. Additionally, after BSE intervention, the diversity of intestinal microbiota in the mice was higher than that in the LPS model group. The relative abundance of Akkermansia and Lactobacillus increased, while the relative abundance of Xylanophilum decreased. A correlation analysis revealed that the activities of SOD, GSH-Px, CAT and levels of IL-10 were positively correlated with the relative abundance of Lactobacillus. Furthermore, sulforaphane (SFN) and (Sulforaphane-N-Acetyl-Cysteine) SFN-NAC were detected in the urine of the mice after BSE intervention. Both q-PCR and an immunohistochemical analysis showed that BSE significantly regulated the expression level of the NF-κB (IκB-α, NF-κB) and Nrf2 (Nrf2, p-Nrf2 and HO-1) signaling pathways in the liver. In conclusion, BSE was shown to reduce LPS-induced acute liver injury through the conversion of glucoraphanin into sulforaphane and the regulation of the gut microbiota composition. These results suggest that BSE could be a promising ingredient in functional foods. Full article

(This article belongs to the Special Issue Functional Foods: Process Technology, Beneficial Effects and Interaction with Gut Microbiota)

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18 pages, 5671 KiB

Open AccessArticle

Lycium barbarum Oligosaccharides Alleviate Hepatic Steatosis by Modulating Gut Microbiota in C57BL/6J Mice Fed a High-Fat Diet

by Mengjie Li, Zheng Zhang, Bin Yu, Siqiang Jia and Bo Cui

Foods 2023, 12(8), 1617; https://doi.org/10.3390/foods12081617 - 11 Apr 2023

Cited by 8 | Viewed by 2008

Abstract

High-fat diets (HFD) can promote the development of hepatic steatosis by altering the structure and composition of gut flora. In this study, the potential therapeutic mechanism of Lycium barbarum oligosaccharide (LBO) against hepatic steatosis was investigated by analyzing the changes in the intestinal [...] Read more.

High-fat diets (HFD) can promote the development of hepatic steatosis by altering the structure and composition of gut flora. In this study, the potential therapeutic mechanism of Lycium barbarum oligosaccharide (LBO) against hepatic steatosis was investigated by analyzing the changes in the intestinal flora and metabolites in mice. Mice on an HFD were administered LBO by gavage once daily for a continuous period of eight weeks. Compared with the HFD group, the levels of triglyceride (TG), alanine aminotransferase (ALT) in the serum, and hepatic TG were significantly reduced in the LBO group, and liver lipid accumulation was obviously improved. In addition, LBO could regulate the HFD-induced alteration of intestinal flora. The HFD increased the proportion of Barnesiellaceae, Barnesiella, and CHKCI001. LBO increased the proportion of Dubosiella, Eubacterium, and Lactobacillus. LBO also altered the fecal metabolic profile. Significantly different metabolites between LBO and the HFD, such as taurochenodeoxycholate, taurocholate, fluvastatin, and kynurenic acid, were related to the cholesterol metabolism, bile acid metabolism, and tryptophan metabolic pathways. In light of the above, LBO can alleviate HFD-induced NAFLD by modulating the components of the intestinal flora and fecal metabolites. Full article

(This article belongs to the Special Issue Functional Foods: Process Technology, Beneficial Effects and Interaction with Gut Microbiota)

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19 pages, 3444 KiB

Open AccessArticle

Optimization of Mixed Inulin, Fructooligosaccharides, and Galactooligosaccharides as Prebiotics for Stimulation of Probiotics Growth and Function

by Ekkachai Kaewarsar, Chaiyavat Chaiyasut, Narissara Lailerd, Netnapa Makhamrueang, Sartjin Peerajan and Sasithorn Sirilun

Foods 2023, 12(8), 1591; https://doi.org/10.3390/foods12081591 - 9 Apr 2023

Cited by 16 | Viewed by 4028

Abstract

Prebiotics have become an important functional food because of their potential for modulating the gut microbiota and metabolic activities. However, different prebiotics can stimulate the growth of different probiotics. The optimization of prebiotics was focused on in this study in order to stimulate [...] Read more.

Prebiotics have become an important functional food because of their potential for modulating the gut microbiota and metabolic activities. However, different prebiotics can stimulate the growth of different probiotics. The optimization of prebiotics was focused on in this study in order to stimulate the representative probiotics’ growth (Lacticaseibacillus rhamnosus (previously Lactobacillus rhamnosus) and Bifidobacterium animalis subsp. lactis) and their function. The culture medium was supplemented with three prebiotics, including inulin (INU), fructooligosaccharides (FOS), and galactooligosaccharides (GOS). All prebiotics can clearly stimulate the growth of probiotic strains in both monoculture and co-culture. The specific growth rates of L. rhamnosus and B. animalis subsp. lactis were shown in GOS (0.019 h⁻¹) and FOS (0.023 h⁻¹), respectively. The prebiotic index (PI) scores of INU (1.03), FOS (0.86), and GOS (0.84) in co-culture at 48 h were significantly higher than the control (glucose). The mixture of prebiotics to achieve high quality was optimized using the Box–Behnken design. The optimum prebiotic ratios of INU, FOS, and GOS were 1.33, 2.00, and 2.67% w/v, respectively, with the highest stimulated growth of probiotic strains occurring with the highest PI score (1.03) and total short chain fatty acid concentration (85.55 µmol/mL). The suitable ratio of mixed prebiotics will function as a potential ingredient for functional foods or colonic foods. Full article

(This article belongs to the Special Issue Functional Foods: Process Technology, Beneficial Effects and Interaction with Gut Microbiota)

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12 pages, 11247 KiB

Open AccessArticle

Microbial Community Variations and Bioconversion Improvements during Soybean-Based Fermentation by Kefir Grains

by Jiaqi Luo, Siyu Liu, Hongyun Lu, Qihe Chen and Ying Shi

Foods 2023, 12(8), 1588; https://doi.org/10.3390/foods12081588 - 8 Apr 2023

Cited by 3 | Viewed by 1837

Abstract

Soybeans possess unexpected flavors and are difficult to be absorbed by the gastrointestinal tract. Kefir grain fermentation provides diverse strains and bioactive compounds, which may enhance flavor and bioaccessibility. Third-generation sequencing was applied to analyze the microbial diversity in milk and soybean kefir [...] Read more.

Soybeans possess unexpected flavors and are difficult to be absorbed by the gastrointestinal tract. Kefir grain fermentation provides diverse strains and bioactive compounds, which may enhance flavor and bioaccessibility. Third-generation sequencing was applied to analyze the microbial diversity in milk and soybean kefir grains in this study. In both types of kefir grains, the most common bacterial genus was Lactobacillus, and their fungal communities were dominated by Kazachstania. Lactobacillus kefiranofaciens was the most abundant species in kefir grains, while Lactobacillus kefiri showed a higher proportion in soybean kefir grains. In addition, the quantification of free amino acids and volatile flavor compounds in soybean solution and soybean kefir have shown the increased content of glutamic acid and a decreased amount of unpleasant beany flavor compounds, demonstrating that the nutritive value and sensory properties of soybean can be improved by kefir grain fermentation. Finally, the bioconversion of isoflavones during fermentation and in vitro digestion was evaluated, suggesting that fermentation is beneficial for aglycone formation and absorption. To conclude, kefir fermentation is proposed to change the microbial structure of kefir grains, promote the nutritional value of soybean-based fermented products, and provide possible solutions for the development of soybean products. Full article

(This article belongs to the Special Issue Functional Foods: Process Technology, Beneficial Effects and Interaction with Gut Microbiota)

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18 pages, 3056 KiB

Open AccessArticle

Genetic-Phenotype Analysis of Bifidobacterium bifidum and Its Glycoside Hydrolase Gene Distribution at Different Age Groups

by Xiaojing Wei, Leilei Yu, Chuan Zhang, Yongqing Ni, Hao Zhang, Qixiao Zhai and Fengwei Tian

Foods 2023, 12(5), 922; https://doi.org/10.3390/foods12050922 - 22 Feb 2023

Cited by 4 | Viewed by 2538

Abstract

Human gut microbiota interfere with host development and aging. Bifidobacterium is a microbial genus found in the human digestive tract that has probiotic activities such as improving constipation and enhancing immunity. The species and numbers present change with age, but there has been [...] Read more.

Human gut microbiota interfere with host development and aging. Bifidobacterium is a microbial genus found in the human digestive tract that has probiotic activities such as improving constipation and enhancing immunity. The species and numbers present change with age, but there has been limited research on probiotic gut microbiota at specific ages. This study analyzed the distribution of 610 bifidobacteria in subjects in several age groups (0−17, 18−65, and 66−108 y) using 486 fecal samples and determined the distribution of glycoside hydrolases based on genetic analysis of strains representing 85% of the Bifidobacterium species abundance in each age group. 6’-Sialyllactose is a major component of acidic breast milk oligosaccharides, which can promote human neurogenesis and bifidobacteria growth. Using genotypic and phenotypic association analysis, we investigated the utilization of 6’-sialyllactose by six B. bifidum strains isolated from subjects 0–17 and 18–65 y. A comparative genomic analysis of the six B. bifidum strains revealed differences in genomic features across age groups. Finally, the safety of these strains was evaluated by antibiotic gene and drug resistance phenotype analysis. Our results reveal that the distribution of glycoside hydrolase genes in B. bifidum varies with age, thus affecting the phenotypic results. This provides important insights for the design and application of probiotic products for different ages. Full article

(This article belongs to the Special Issue Functional Foods: Process Technology, Beneficial Effects and Interaction with Gut Microbiota)

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16 pages, 7185 KiB

Open AccessArticle

Effect of Agaricus bisporus Polysaccharides on Human Gut Microbiota during In Vitro Fermentation: An Integrative Analysis of Microbiome and Metabolome

by Hui Duan, Qun Yu, Yang Ni, Jinwei Li and Liuping Fan

Foods 2023, 12(4), 859; https://doi.org/10.3390/foods12040859 - 17 Feb 2023

Cited by 7 | Viewed by 2285

Abstract

Agaricus bisporus polysaccharide (ABP) is an important active component in edible mushrooms, but its interaction with gut microbiota is unclear. Therefore, this study evaluated the effect of ABP on the composition and metabolites of human gut microbiota by in vitro batch fermentation. The [...] Read more.

Agaricus bisporus polysaccharide (ABP) is an important active component in edible mushrooms, but its interaction with gut microbiota is unclear. Therefore, this study evaluated the effect of ABP on the composition and metabolites of human gut microbiota by in vitro batch fermentation. The main degrading bacteria for ABP were Bacteroides, Streptococcus, Enterococcus, Paraprevotella, Bifidobacterium, Lactococcus, Megamonas, and Eubacterium, whose relative abundances increased during 24 h of in vitro fermentation. The short-chain fatty acids (SCFAs) content also increased more than 15-fold, accordingly. Moreover, the effects of ABP on the relative abundance of Bacteroides (Ba.) and Bifidobacterium (Bi.) at the species level were further determined. ABP can enrich Ba. thetaiotaomicron, Ba. intestinalis, Ba. uniformis, and Bi. longum. PICRUSt analysis revealed that the catabolism of ABP was accompanied by changes in the metabolism of carbohydrates, nucleotides, lipids and amino acids, which were also supported by metabonomic results. It is worth mentioning that, after 24 h fermentation, the relative amounts of gamma-aminobutyric acid (GABA), nicotinamide and nicotinamide adenine dinucleotide (NAD⁺) had 14.43-, 11.34- and 15.36-fold increases, respectively, which were positively related to Bacteroides (Ba. thetaiotaomicron, Ba. intestinalis), Streptococcus, and Bi. longum (|r| > 0.98). These results laid the research foundation for exploring ABP as a potential prebiotic or dietary supplement for the targeted regulation of gut microbiota or metabolites. Full article

(This article belongs to the Special Issue Functional Foods: Process Technology, Beneficial Effects and Interaction with Gut Microbiota)

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13 pages, 4588 KiB

Open AccessArticle

Agaricus bisporus Polysaccharides Ameliorates Behavioural Deficits in D-Galactose-Induced Aging Mice: Mediated by Gut Microbiota

by Hui Duan, Jinwei Li and Liuping Fan

Foods 2023, 12(2), 424; https://doi.org/10.3390/foods12020424 - 16 Jan 2023

Cited by 9 | Viewed by 6061

Abstract

White button mushroom polysaccharide (WMP) has various health-promoting functions. However, whether these functions are mediated by gut microbiota has not been well explored. Therefore, this study evaluated the anti-aging capacity of WMP and its effects on the diversity and composition of gut microbiota [...] Read more.

White button mushroom polysaccharide (WMP) has various health-promoting functions. However, whether these functions are mediated by gut microbiota has not been well explored. Therefore, this study evaluated the anti-aging capacity of WMP and its effects on the diversity and composition of gut microbiota in D-galactose-induced aging mice. WMP significantly improved locomotor activity and the spatial and recognition memory of the aging mice. It also alleviated oxidative stress and decreased the pro-inflammatory cytokine levels in the brain. Moreover, WMP increased α-diversity, the short-chain fatty acid (SCFA) level and the abundance of beneficial genera, such as Bacteroides and Parabacteroides. Moreover, its effect on Bacteroides at the species level was further determined, and the enrichments of B. acidifaciens, B. sartorii and B. stercorirosoris were found. A PICRUSt analysis revealed that WMP had a greater impact on the metabolism of carbon, fatty acid and amino acid, as well as the MAPK and PPAR signaling pathway. In addition, there was a strong correlation between the behavioral improvements and changes in SCFA levels and the abundance of Bacteroides, Parabacteroides, Mucispirillum and Desulfovibrio and Helicobacter. Therefore, WMP might be suitable as a functional foods to prevent or delay aging via the directed enrichment of specific species in Bacteroides. Full article

(This article belongs to the Special Issue Functional Foods: Process Technology, Beneficial Effects and Interaction with Gut Microbiota)

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18 pages, 7768 KiB

Open AccessArticle

Fucoidan from Laminaria japonica Ameliorates Type 2 Diabetes Mellitus in Association with Modulation of Gut Microbiota and Metabolites in Streptozocin-Treated Mice

by Chenxi Zhang, Jinhui Jia, Panpan Zhang, Weiyun Zheng, Xiaoming Guo, Chunqing Ai and Shuang Song

Foods 2023, 12(1), 33; https://doi.org/10.3390/foods12010033 - 22 Dec 2022

Cited by 13 | Viewed by 2596 | Correction

Abstract

Chronic diseases have been a leading cause of death worldwide, and polysaccharide supplementation is an effective therapeutic strategy for chronic diseases without adverse effects. In this study, the beneficial effect of Laminaria japonica fucoidan (LJF) on type 2 diabetes mellitus (T2DM) was evaluated [...] Read more.

Chronic diseases have been a leading cause of death worldwide, and polysaccharide supplementation is an effective therapeutic strategy for chronic diseases without adverse effects. In this study, the beneficial effect of Laminaria japonica fucoidan (LJF) on type 2 diabetes mellitus (T2DM) was evaluated in streptozocin-treated mice. LJF ameliorated the symptoms of T2DM in a dose-dependent manner, involving reduction in weight loss, water intake, triglyceride, blood glucose, cholesterol and free fatty acids, and increases in high-density lipoprotein cholesterol, catalase, glucagon-like peptide-1, and superoxide dismutase. In addition, LJF regulated the balance between insulin resistance and insulin sensitivity, reduced islet necrosis and β-cell damage, and inhibited fat accumulation in T2DM mice. The protective effect of LJF on T2DM can be associated with modulation of the gut microbiota and metabolites, e.g., increases in Lactobacillus and Allobaculum. Untargeted and targeted metabolomics analysis showed that the microbiota metabolite profile was changed with LJF-induced microbiota alterations, mainly involving amino acids, glutathione, and glyoxylate and dicarboxylate metabolism pathways. This study indicates that LJF can be used as a prebiotic agent for the prevention and treatment of diabetes and microbiota-related diseases. Full article

(This article belongs to the Special Issue Functional Foods: Process Technology, Beneficial Effects and Interaction with Gut Microbiota)

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16 pages, 3220 KiB

Open AccessArticle

Effect and Correlation of Rosa roxburghii Tratt Fruit Vinegar on Obesity, Dyslipidemia and Intestinal Microbiota Disorder in High-Fat Diet Mice

by Jiuchang Li, Jun Zhang, Yulong Zhang, Yuanyuan Shi, Dandan Feng, Yunyang Zuo and Ping Hu

Foods 2022, 11(24), 4108; https://doi.org/10.3390/foods11244108 - 19 Dec 2022

Cited by 11 | Viewed by 2677

Abstract

To investigate the effect of Rosa roxburghii Tratt fruit vinegar (RFV) on the intervention of obesity and hyperlipidemia and its potential mechanism, a high-fat diet (HFD)-induced obesity model in mice was established and gavaged with RFV, saline and xuezhikang for 30 consecutive days, [...] Read more.

To investigate the effect of Rosa roxburghii Tratt fruit vinegar (RFV) on the intervention of obesity and hyperlipidemia and its potential mechanism, a high-fat diet (HFD)-induced obesity model in mice was established and gavaged with RFV, saline and xuezhikang for 30 consecutive days, respectively. The results showed that RFV supplementation significantly reduced fat accumulation, and improved dyslipidemia and liver inflammation in HFD mice. RFV intervention for 30 days significantly improved the diversity of gut microbiota and altered the structure of gut microbiota in HFD mice. Compared with the model group (MC), the ratio of Firmicutes to Bacteroidetes at least decreased by 15.75% after RFV treatment, and increased the relative abundance of beneficial bacteria (Proteobacteria, Bacteroidetes, Lactobacillaceae, Bacteroides, Akkermansia,) and decreased the relative abundance of harmful bacteria (Ruminococcaceae, Erysipelotrichaceae, Ruminococcaceae _UCG-013, Lachnospiraceae, Allobaculum, Actinobacteria). Spearman’s correlation analysis revealed that Erysipelotrichaceae, Allobaculum, Lachnospiraceae, Ruminococcaceae, Ruminococcaceae_UCG-013, uncultured_bacterium_f_Lachnospiraceae and Desulfobacterota were positively correlated (p < 0.05) with the body weight of mice, while Proteobacteria was negatively correlated (p < 0.05) with the body weight of mice. The two main bacteria that could promote dyslipidemia in obese mice were Actinobacteria and Firmicutes, while those that played a mitigating role were mainly Bacteroidetes. It is concluded that RFV plays an important role in the intervention of obesity and related complications in HFD mice by regulating their gut microbiota. Full article

(This article belongs to the Special Issue Functional Foods: Process Technology, Beneficial Effects and Interaction with Gut Microbiota)

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14 pages, 5977 KiB

Open AccessArticle

Ganoderma lucidum Ethanol Extraction Promotes Dextran Sulphate Sodium Induced Colitis Recovery and Modulation in Microbiota

by Miaoyu Li, Leilei Yu, Qixiao Zhai, Bingshu Liu, Jianxin Zhao, Wei Chen and Fengwei Tian

Foods 2022, 11(24), 4023; https://doi.org/10.3390/foods11244023 - 13 Dec 2022

Cited by 9 | Viewed by 2187

Abstract

Popular edible mushrooms Ganoderma lucidum and Gloeostereum incarnatum can improve physical health as a prebiotic and positively alter intestinal microbiota. Our research investigated the prebiotic effects of Ganoderma lucidum and Gloeostereum incarnatum on colon inflammation through G. lucidum water extraction polysaccharides (GLP), G. [...] Read more.

Popular edible mushrooms Ganoderma lucidum and Gloeostereum incarnatum can improve physical health as a prebiotic and positively alter intestinal microbiota. Our research investigated the prebiotic effects of Ganoderma lucidum and Gloeostereum incarnatum on colon inflammation through G. lucidum water extraction polysaccharides (GLP), G. incarnatum water extraction polysaccharides (GIP), G. lucidum ethanol extraction (GLE), and G. incarnatum ethanol extraction (GIE) administered in mice after 7 days of dextran sulphate sodium (DSS) administration. Among the extracts, GLE showed reduced mortality rates, prevention of weight loss, mitigated colon length shortening, and decreased disease activity indices and histological scores. COX-2, MPO, and iNOS activities and the inflammatory cytokines’ expressions were determined to demonstrate the inhibition inflammation by GLE. Meanwhile, GLE upregulated the levels of MUC2, ZO-1, claudin-3, and occluding to protect the intestinal barrier. Furthermore, GLE modulated the composition of gut microbiota disturbed by DSS, as it decreased the abundance of Bacteroides, Staphylococcus, and Escherichia_Shigella, and increased Turicibacter and Bifidobacterium. Through cell experiment, GLE had a positive influence on adherens junction, tight junction, and TRAF6/MyD88/NF-κB signaling pathways. In conclusion, GLE supplementation promotes DSS-induced colitis recovery by regulating inflammatory cytokines, preserving the intestinal mucosal barrier, positively modulating microbiota changes, and positively influences immune response in TRAF6/MyD88/NF-κB signaling pathways. Full article

(This article belongs to the Special Issue Functional Foods: Process Technology, Beneficial Effects and Interaction with Gut Microbiota)

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14 pages, 2495 KiB

Open AccessArticle

The Effect of Indole-3-Lactic Acid from Lactiplantibacillus plantarum ZJ316 on Human Intestinal Microbiota In Vitro

by Qingqing Zhou, Zuorui Xie, Danli Wu, Lingli Liu, Yongqing Shi, Ping Li and Qing Gu

Foods 2022, 11(20), 3302; https://doi.org/10.3390/foods11203302 - 21 Oct 2022

Cited by 10 | Viewed by 4041

Abstract

Microbiota-derived tryptophan metabolites are essential signals for maintaining gut homeostasis, yet the potential contribution to modulating gut microbiota has been rarely investigated. In this study, Lactiplantibacillus plantarum ZJ316 (CCTCC No. M 208077) with a high production (43.14 μg/mL) of indole-3-lactic acid (ILA) was [...] Read more.

Microbiota-derived tryptophan metabolites are essential signals for maintaining gut homeostasis, yet the potential contribution to modulating gut microbiota has been rarely investigated. In this study, Lactiplantibacillus plantarum ZJ316 (CCTCC No. M 208077) with a high production (43.14 μg/mL) of indole-3-lactic acid (ILA) was screened. ILA with 99.00% purity was prepared by macroporous resin, Sephadex G–25 and reversed-phase high-performance liquid chromatography. Purified ILA can effectively inhibit foodborne pathogens such as Salmonella spp., Staphylococcus spp., Escherichia coli and Listeria monocytogenes. In an in vitro model of the human gut microbiota, a medium-dose ILA (172 mg/L) intervention increased the average relative abundance of phyla Firmicutes and Bacteroidota by 9.27% and 15.38%, respectively, while Proteobacteria decreased by 14.36% after 24 h fermentation. At the genus level, the relative abundance of Bifidobacterium and Faecalibacterium significantly increased to 5.36 ± 2.31% and 2.19 ± 0.77% (p < 0.01), respectively. Escherichia and Phascolarctobacterium decreased to 16.41 ± 4.81% (p < 0.05) and 2.84 ± 1.02% (p < 0.05), respectively. Intestinal short-chain fatty acids, especially butyric acid, were significantly increased (2.98 ± 0.72 µmol/mL, p < 0.05) and positively correlated with Oscillospira and Collinsella. Overall, ILA has the potential to regulate the gut microbiota, and an in-depth understanding of the relationship between tryptophan metabolites and gut microbiota is needed in the future. Full article

(This article belongs to the Special Issue Functional Foods: Process Technology, Beneficial Effects and Interaction with Gut Microbiota)

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13 pages, 5406 KiB

Open AccessArticle

Synergistic Antibacterial Mechanism of Mannosylerythritol Lipid-A and Lactic Acid on Listeria monocytogenes Based on Transcriptomic Analysis

by Xiayu Liu, Xinxin Pang, Yansha Wu, Yajing Wu, Ying Shi, Xinglin Zhang and Qihe Chen

Foods 2022, 11(17), 2660; https://doi.org/10.3390/foods11172660 - 1 Sep 2022

Cited by 3 | Viewed by 2034

Abstract

Mannosylerythritol lipids-A (MEL-A) is a novel biosurfactant with multiple biological effects. The synergistic antibacterial activity and mechanism of MEL-A and lactic acid (LA) against Listeria monocytogenes were investigated. The synergistic effect resulted in a significant increase in the antibacterial rate compared to LA [...] Read more.

Mannosylerythritol lipids-A (MEL-A) is a novel biosurfactant with multiple biological effects. The synergistic antibacterial activity and mechanism of MEL-A and lactic acid (LA) against Listeria monocytogenes were investigated. The synergistic effect resulted in a significant increase in the antibacterial rate compared to LA treatment alone. Genome-wide transcriptomic analysis was applied to deeply investigate the synergistic antibacterial mechanism. Gene Ontology (GO) enrichment analysis showed that the synergy between MEL-A and LA affected many potential cellular responses, including the sugar phosphotransferase system, carbohydrate transport, and ribosomes. KEGG enrichment analysis showed that the PTS system and ribosome-related pathways were significantly enriched. In addition, synergistic treatment affected locomotion and membrane-related cellular responses in GO enrichment analysis and carbohydrate metabolism and amino acid metabolism pathways in KEGG enrichment analysis compared to LA treatment alone. The accuracy of the transcriptome analysis results was verified by qPCR (R² = 0.9903). This study will provide new insights for the prevention and control of L. monocytogenes. Full article

(This article belongs to the Special Issue Functional Foods: Process Technology, Beneficial Effects and Interaction with Gut Microbiota)

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13 pages, 2639 KiB

Open AccessArticle

Evaluation of Prebiotics through an In Vitro Gastrointestinal Digestion and Fecal Fermentation Experiment: Further Idea on the Implementation of Machine Learning Technique

by Hokyung Song, Dabin Jeon and Tatsuya Unno

Foods 2022, 11(16), 2490; https://doi.org/10.3390/foods11162490 - 17 Aug 2022

Cited by 9 | Viewed by 3496

Abstract

Prebiotics are non-digestible food ingredients that promote the growth of beneficial gut microorganisms and foster their activities. The performance of prebiotics has often been tested in mouse models in which the gut ecology differs from that of humans. In this study, we instead [...] Read more.

Prebiotics are non-digestible food ingredients that promote the growth of beneficial gut microorganisms and foster their activities. The performance of prebiotics has often been tested in mouse models in which the gut ecology differs from that of humans. In this study, we instead performed an in vitro gastrointestinal digestion and fecal fermentation experiment to evaluate the efficiency of eight different prebiotics. Feces obtained from 11 different individuals were used to ferment digested prebiotics. The total DNA from each sample was extracted and sequenced through Illumina MiSeq for microbial community analysis. The amount of short-chain fatty acids was assessed through gas chromatography. We found links between community shifts and the increased amount of short-chain fatty acids after prebiotics treatment. The results from differential abundance analysis showed increases in beneficial gut microorganisms, such as Bifidobacterium, Faeclibacterium, and Agathobacter, after prebiotics treatment. We were also able to construct well-performing machine-learning models that could predict the amount of short-chain fatty acids based on the gut microbial community structure. Finally, we provide an idea for further implementation of machine-learning techniques to find customized prebiotics. Full article

(This article belongs to the Special Issue Functional Foods: Process Technology, Beneficial Effects and Interaction with Gut Microbiota)

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Jump to: Research, Other

17 pages, 750 KiB

Open AccessEditor’s ChoiceReview

Characteristics of Probiotic Preparations and Their Applications

by Guangqiang Wang, Yunhui Chen, Yongjun Xia, Xin Song and Lianzhong Ai

Foods 2022, 11(16), 2472; https://doi.org/10.3390/foods11162472 - 16 Aug 2022

Cited by 46 | Viewed by 9022

Abstract

The probiotics market is one of the fastest growing segments of the food industry as there is growing scientific evidence of the positive health effects of probiotics on consumers. Currently, there are various forms of probiotic products and they can be categorized according [...] Read more.

The probiotics market is one of the fastest growing segments of the food industry as there is growing scientific evidence of the positive health effects of probiotics on consumers. Currently, there are various forms of probiotic products and they can be categorized according to dosage form and the site of action. To increase the effectiveness of probiotic preparations, they need to be specifically designed so they can target different sites, such as the oral, upper respiratory or gastrointestinal tracts. Here we review the characteristics of different dosage forms of probiotics and discuss methods to improve their bioavailability in detail, in the hope that this article will provide a reference for the development of probiotic products. Full article

(This article belongs to the Special Issue Functional Foods: Process Technology, Beneficial Effects and Interaction with Gut Microbiota)

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The Potential Therapeutic Role of Lactobacillaceae rhamnosus for Treatment of Inflammatory Bowel Disease

by Hang Guo, Leilei Yu, Fengwei Tian, Wei Chen and Qixiao Zhai

Foods 2023, 12(4), 692; https://doi.org/10.3390/foods12040692 - 5 Feb 2023

Cited by 12 | Viewed by 5318

Abstract

Inflammatory bowel disease (IBD) is a heterogeneous group of diseases associated with chronic inflammation of the intestinal tract, and is highly prevalent worldwide. Although its origin is not yet fully understood, new evidence emphasizes that environmental factors, especially dietary factors and intestinal microbiota [...] Read more.

Inflammatory bowel disease (IBD) is a heterogeneous group of diseases associated with chronic inflammation of the intestinal tract, and is highly prevalent worldwide. Although its origin is not yet fully understood, new evidence emphasizes that environmental factors, especially dietary factors and intestinal microbiota disorders are key triggers of IBD. Probiotics, such as Lactobacillaceae spp., play an essential role in human health as they exert beneficial effects on the composition of the human gastrointestinal microbial community and immune system. Probiotic-based therapies have been shown to be effective in alleviating IBD. Among these, Lactobacillaceae rhamnosus is one of the most widely used strains. L. rhamnosus is widely present in the intestines of healthy individuals; it regulates the intestinal immune system and reduces inflammation through a variety of mechanisms. The purpose of this study was to identify scientific evidence related to L. rhamnosus and IBD, review and summarize the results, and discuss the possible mechanisms of action as a starting point for future research on IBD treatment. Full article

(This article belongs to the Special Issue Functional Foods: Process Technology, Beneficial Effects and Interaction with Gut Microbiota)

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