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Microorganisms
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Probiotics, Prebiotics and Functional Foods: Health Benefits and Biosafety
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Probiotics, Prebiotics and Functional Foods: Health Benefits and Biosafety

A special issue of Microorganisms (ISSN 2076-2607). This special issue belongs to the section "Food Microbiology".

Deadline for manuscript submissions: closed (28 February 2023) | Viewed by 41723

Special Issue Editors

Dr. Mutamed Ayyash

E-Mail Website
Guest Editor
Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain P.O. Box 15551, United Arab Emirates
Interests: exopolysaccharides; fermentation and fermented products; halal functional foods; milk and fermented milk products (yogurt & cheese); probiotics and functional foods; probiotics and its impact on foodborne pathogens; transforming traditional foods into healthy products
Special Issues, Collections and Topics in MDPI journals
Dr. Shao-Quan Liu

E-Mail Website
Guest Editor
Department of Food Science and Technology, National University of Singapore, Science Drive 2, Singapore 117543, Singapore
Interests: food and beverage fermentation; biotransformation; biovalorisation of food processing by-product; probiotics-fermented foods

Special Issue Information

Dear Colleagues,

The gut microbiota is crucial for maintaining human health and wellbeing. Probiotics play a vital role in improving the quality of the gut microbiota. Clinical studies have revealed the various health benefits of the consumption of probiotics (e.g., reduction of the duration and occurrence of diarrhea, alleviation of symptoms of lactose intolerance, reduction of the incidence of pathogenic infection, stimulation of the immune system, and regulation of the inflammatory response). The selection of potential probiotic strains that possess the physiological capacity of performing successfully in the gastrointestinal tract (GIT) is a critical challenge. Probiotic microorganisms must tolerate the deleterious effects of various stresses to survive passage and function in the human GIT and adhere to the intestinal mucosa. Probiotics are employed to produce fermented food products possessing multiple functional properties. These functional food products exert various health benefits. This Special Issue focuses on the characterization of new and novel potential probiotics, the health benefits of functional foods produced by probiotic microorganisms (after in vitro digestion), the identification of the bioactive compounds in functional products, the interactions between probiotics and prebiotics in the functional products, the capabilities of probiotics in food safety as biopreservatives, and eliminating risk compounds from food products.

Dr. Mutamed Ayyash
Dr. Shao-Quan Liu
Guest Editors

Manuscript Submission Information

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Keywords

  • probiotics
  • prebiotics
  • functional foods
  • fermented foods
  • health benefits

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Editorial

Jump to: Research

4 pages, 200 KiB  
Editorial
Special Issue “Probiotics, Prebiotics and Functional Foods: Health Benefits and Biosafety”
by Mutamed Ayyash and Shao-Quan Liu
Microorganisms 2023, 11(5), 1218; https://doi.org/10.3390/microorganisms11051218 - 6 May 2023
Cited by 1 | Viewed by 1572
Abstract
Probiotics, prebiotics, and functional foods are buzzwords in the food industry for good reasons [...] Full article
(This article belongs to the Special Issue Probiotics, Prebiotics and Functional Foods: Health Benefits and Biosafety)

Research

Jump to: Editorial

18 pages, 3329 KiB  
Article
Probiotic Bacteria from Human Milk Can Alleviate Oral Bovine Casein Sensitization in Juvenile Wistar Rats
by Kawtar Keddar, Hasnia Ziar, Noussaiba Belmadani, Magali Monnoye, Philippe Gérard and Ali Riazi
Microorganisms 2023, 11(4), 1030; https://doi.org/10.3390/microorganisms11041030 - 14 Apr 2023
Cited by 8 | Viewed by 2336
Abstract
This study aims to see if probiotic bacteria from human milk could ameliorate oral cow’s milk sensitization. The probiotic potential of the SL42 strain isolated from the milk of a healthy young mother was first determined. Rats were then randomly gavaged with cow’s [...] Read more.
This study aims to see if probiotic bacteria from human milk could ameliorate oral cow’s milk sensitization. The probiotic potential of the SL42 strain isolated from the milk of a healthy young mother was first determined. Rats were then randomly gavaged with cow’s milk casein without an adjuvant or assigned to the control group. Each group was further subdivided into three groups, with each receiving only Limosilactobacillus reuteri DSM 17938, SL42, or a phosphate-buffered saline solution. Body weight, temperature, eosinophils, serum milk casein-specific IgE (CAS-IgE), histamine, and serum S100A8/A9 and inflammatory cytokine concentrations were measured. The animals were sacrificed after 59 days; histological sections were prepared, and the spleen or thymus weights, as well as the diversity of the gut microbiota, were measured. On days 1 and 59, SL42 abridged systemic allergic responses to casein by dropping histamine levels (25.7%), CAS-specific IgE levels (53.6%), eosinophil numbers (17%), S100A8/9 (18.7%), and cytokine concentrations (25.4–48.5%). Analyses of histological sections of the jejunum confirmed the protective effect of probiotic bacteria in the CAS-challenged groups. Lactic acid bacteria and Clostridia species were also increased in all probiotic-treated groups. These findings suggest that probiotics derived from human milk could be used to alleviate cow’s milk casein allergy. Full article
(This article belongs to the Special Issue Probiotics, Prebiotics and Functional Foods: Health Benefits and Biosafety)
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20 pages, 2913 KiB  
Article
From In Vitro to In Vivo: A Rational Flowchart for the Selection and Characterization of Candidate Probiotic Strains in Intestinal Disorders
by Flore Maillard, Maëva Meynier, Stanislas Mondot, Frederic Pepke, Chloé Galbert, Edgar Torres Maravilla, Camille Kropp, Harry Sokol, Frédéric Antonio Carvalho, Elsa Jacouton, Sophie Holowacz, Philippe Langella, Florian Chain and Rebeca Martín
Microorganisms 2023, 11(4), 906; https://doi.org/10.3390/microorganisms11040906 - 30 Mar 2023
Cited by 5 | Viewed by 2329
Abstract
Experimental and clinical evidence has demonstrated the potential of probiotic strains in the prevention or treatment of inflammatory bowel disease (IBD) and irritable bowel syndrome (IBS). However, there is little data on what the methodology leading to the identification of such strains should [...] Read more.
Experimental and clinical evidence has demonstrated the potential of probiotic strains in the prevention or treatment of inflammatory bowel disease (IBD) and irritable bowel syndrome (IBS). However, there is little data on what the methodology leading to the identification of such strains should be. In this work, we propose a new flowchart to identify strains with probiotic potential for the management of IBS and IBD, which we tested on a collection of 39 lactic acid bacteria and Bifidobacteria strains. This flowchart included in vitro tests of immunomodulatory properties on intestinal and peripheral blood mononuclear cells (PBMCs), assessment of the barrier-strengthening effect by measuring transepithelial electric resistance (TEER) and quantification of short-chain fatty acids (SCFAs) and aryl hydrocarbon receptor (AhR) agonists produced by the strains. The in vitro results were then combined in a principal component analysis (PCA) to identify strains associated with an anti-inflammatory profile. To validate our flowchart, we tested the two most promising strains identified in the PCA in mouse models of post-infectious IBS or chemically induced colitis to mimic IBD. Our results show that this screening strategy allows the identification of strains with potential beneficial effects on colonic inflammation and colonic hypersensitivity. Full article
(This article belongs to the Special Issue Probiotics, Prebiotics and Functional Foods: Health Benefits and Biosafety)
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18 pages, 2588 KiB  
Article
Attributes of Culture Bacteria as Influenced by Ingredients That Help Treat Leaky Gut
by Ricardo S. Aleman, David Paz, Roberto Cedillos, Miguel Tabora, Douglas W. Olson and Kayanush Aryana
Microorganisms 2023, 11(4), 893; https://doi.org/10.3390/microorganisms11040893 - 30 Mar 2023
Cited by 11 | Viewed by 2795
Abstract
Consumers are becoming aware of functional ingredients such as medicinal herbs, polyphenols, mushrooms, amino acids, proteins, and probiotics more than ever before. Like yogurt and its probiotics, L-glutamine, quercetin, slippery elm bark, marshmallow root, N-acetyl-D-glucosamine, licorice root, maitake mushrooms, and zinc orotate have [...] Read more.
Consumers are becoming aware of functional ingredients such as medicinal herbs, polyphenols, mushrooms, amino acids, proteins, and probiotics more than ever before. Like yogurt and its probiotics, L-glutamine, quercetin, slippery elm bark, marshmallow root, N-acetyl-D-glucosamine, licorice root, maitake mushrooms, and zinc orotate have demonstrated health benefits through gut microbiota. The impact of these ingredients on yogurt starter culture bacteria characteristics is not well known. The objective of this study was to determine the influence of these ingredients on the probiotic characteristics, tolerance to gastric juices and lysozyme, protease activity, and viability of Streptococcus thermophilus STI-06 and Lactobacillus bulgaricus LB-12. Acid tolerance was determined at 0, 30, 60, 90, and 120 min of incubation, whereas bile tolerance was analyzed at 0, 4, and 8 h. The microbial growth was determined at 0, 2, 4, 6, 8, 10, 12, 14, and 16 h of incubation, while protease activity was evaluated at 0, 12, and 24 h. The application of marshmallow root, licorice root, and slippery elm bark improved bile tolerance and acid tolerance of S. thermophilus. These ingredients did not impact the bile tolerance, acid tolerance, and simulated gastric juice tolerance characteristics of L. bulgaricus over 8 h and 120 min (respectively) of incubation. Similarly, the growth of S. thermophilus and L. bulgaricus was not affected by any of these functional ingredients. The application of marshmallow root, N-acetyl-D-glucosamine, and maitake mushroom significantly increased the protease activity of S. thermophilus, whereas the protease activity of L. bulgaricus was not affected by any ingredient. Compared to the control, marshmallow root and quercetin samples had higher mean log counts and log counts for S. thermophilus on the simulated gastric juice and lysozyme resistance in vitro test, respectively. For L. bulgaricus, licorice root, quercetin, marshmallow root, and slippery elm bark samples had higher log counts than the control samples. Full article
(This article belongs to the Special Issue Probiotics, Prebiotics and Functional Foods: Health Benefits and Biosafety)
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17 pages, 12249 KiB  
Article
A Novel Symbiotic Beverage Based on Sea Buckthorn, Soy Milk and Inulin: Production, Characterization, Probiotic Viability, and Sensory Acceptance
by Nicoleta-Maricica Maftei, Alina-Viorica Iancu, Roxana Elena Goroftei Bogdan, Tudor Vladimir Gurau, Ana Ramos-Villarroel and Ana-Maria Pelin
Microorganisms 2023, 11(3), 736; https://doi.org/10.3390/microorganisms11030736 - 13 Mar 2023
Cited by 8 | Viewed by 2587
Abstract
Nowadays, vegan consumers demand that food products have more and more properties that contribute to the prevention of some diseases, such as lower fat content, increased mineral content (calcium, iron, magnesium, and phosphorus), pleasant flavor, and low calorie values. Therefore, the beverage industry [...] Read more.
Nowadays, vegan consumers demand that food products have more and more properties that contribute to the prevention of some diseases, such as lower fat content, increased mineral content (calcium, iron, magnesium, and phosphorus), pleasant flavor, and low calorie values. Therefore, the beverage industry has tried to offer consumers products that include probiotics, prebiotics, or symbiotics with improved flavor and appearance and beneficial effects on health. The possibility of producing beverages based on soy milk with sea buckthorn syrup or sea buckthorn powder supplemented with inulin and fermented with the Lactobacillus casei ssp. paracasei strain was examined. The aim of this study was to obtain a novel symbiotic product that exploits the bioactive potential of sea buckthorn fruits. Tests were carried out in the laboratory phase by fermenting soy milk, to which was added sea buckthorn syrup (20%) or sea buckthorn powder (3%) and inulin in proportions of 1% and 3%, with temperature variation of fermentation (30 and 37 °C). During the fermentation period, the survivability of prebiotic bacteria, pH, and titratable acidity were measured. The storage time of beverages at 4 °C ± 1 °C was 14 days, and the probiotic viability, pH, titratable acidity, and water holding capacity were determined. Novel symbiotic beverages based on sea buckthorn syrup or powder, inulin, and soy milk were successfully obtained using the Lactobacillus casei ssp. paracasei strain as a starter culture. Moreover, the inulin added to the novel symbiotic beverage offered microbiological safety and excellent sensory attributes as well. Full article
(This article belongs to the Special Issue Probiotics, Prebiotics and Functional Foods: Health Benefits and Biosafety)
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13 pages, 1591 KiB  
Article
Novel Functional Grape Juices Fortified with Free or Immobilized Lacticaseibacillus rhamnosus OLXAL-1
by Anastasios Nikolaou, Gregoria Mitropoulou, Grigorios Nelios and Yiannis Kourkoutas
Microorganisms 2023, 11(3), 646; https://doi.org/10.3390/microorganisms11030646 - 2 Mar 2023
Cited by 4 | Viewed by 2233
Abstract
During the last decade, a rising interest in novel functional products containing probiotic microorganisms has been witnessed. As food processing and storage usually lead to a reduction of cell viability, freeze-dried cultures and immobilization are usually recommended in order to maintain adequate loads [...] Read more.
During the last decade, a rising interest in novel functional products containing probiotic microorganisms has been witnessed. As food processing and storage usually lead to a reduction of cell viability, freeze-dried cultures and immobilization are usually recommended in order to maintain adequate loads and deliver health benefits. In this study, freeze-dried (free and immobilized on apple pieces) Lacticaseibacillus rhamnosus OLXAL-1 cells were used to fortify grape juice. Juice storage at ambient temperature resulted in significantly higher (>7 log cfu/g) levels of immobilized L. rhamnosus cells compared to free cells after 4 days. On the other hand, refrigerated storage resulted in cell loads > 7 log cfu/g for both free and immobilized cells for up to 10 days, achieving populations > 109 cfu per share, with no spoilage noticed. The possible resistance of the novel fortified juice products to microbial spoilage (after deliberate spiking with Saccharomyces cerevisiae or Aspergillus niger) was also investigated. Significant growth limitation of both food-spoilage microorganisms was observed (both at 20 and 4 °C) when immobilized cells were contained compared to the unfortified juice. Keynote volatile compounds derived from the juice and the immobilization carrier were detected in all products by HS-SPME GC/MS analysis. PCA revealed that both the nature of the freeze-dried cells (free or immobilized), as well as storage temperature affected significantly the content of minor volatiles detected and resulted in significant differences in the total volatile concentration. Juices with freeze-dried immobilized cells were distinguished by the tasters and perceived as highly novel. Notably, all fortified juice products were accepted during the preliminary sensory evaluation. Full article
(This article belongs to the Special Issue Probiotics, Prebiotics and Functional Foods: Health Benefits and Biosafety)
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11 pages, 2659 KiB  
Article
Protective Effect of Bifidobacterium animalis subs. lactis MG741 as Probiotics against UVB-Exposed Fibroblasts and Hairless Mice
by Ji Yeon Lee, Jeong-Yong Park, YongGyeong Kim and Chang-Ho Kang
Microorganisms 2022, 10(12), 2343; https://doi.org/10.3390/microorganisms10122343 - 26 Nov 2022
Cited by 8 | Viewed by 1935
Abstract
Skin photoaging, which causes wrinkles, increased epidermal thickness, and rough skin texture, is induced by ultraviolet B (UVB) exposure. These symptoms by skin photoaging have been reported to be involved in the reduction of collagen by the expression of matrix metalloproteinases (MMPs) and [...] Read more.
Skin photoaging, which causes wrinkles, increased epidermal thickness, and rough skin texture, is induced by ultraviolet B (UVB) exposure. These symptoms by skin photoaging have been reported to be involved in the reduction of collagen by the expression of matrix metalloproteinases (MMPs) and activator protein-1 (AP-1). This study investigated the protective effects of Bifidobacterium animalis subsp. lactis MG741 (Bi. lactis MG741) in Hs-68 fibroblasts and hairless mice (HR-1) following UVB exposure. We demonstrated that the Bi. lactis MG741 reduces wrinkles and skin thickness by downregulating MMP-1 and MMP-3, phosphorylation of extracellular signal-regulated kinase (ERK), and c-FOS in fibroblasts and HR-1. Additionally, in UVB-irradiated dorsal skin of HR-1, Bi. lactis MG741 inhibits the expression of nuclear factor kappa-light-chain-enhancer of activated B cells (NF-κB), an inflammation-related factor. Thus, Bi. lactis MG741 has the potential to prevent wrinkles and skin inflammation by modulating skin photoaging markers. Full article
(This article belongs to the Special Issue Probiotics, Prebiotics and Functional Foods: Health Benefits and Biosafety)
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15 pages, 4900 KiB  
Article
Chicken Gut Microbiota Responses to Dietary Bacillus subtilis Probiotic in the Presence and Absence of Eimeria Infection
by Fareed Uddin Memon, Yunqiao Yang, Geyin Zhang, Imdad Hussain Leghari, Feifei Lv, Yuhan Wang, Farooque Laghari, Farooque Ahmed Khushk and Hongbin Si
Microorganisms 2022, 10(8), 1548; https://doi.org/10.3390/microorganisms10081548 - 31 Jul 2022
Cited by 20 | Viewed by 3029
Abstract
Coccidiosis is a well-known poultry disease that causes the severe destruction of the intestinal tract, resulting in reduced growth performance and immunity, disrupted gut homeostasis and perturbed gut microbiota. Supplementation of probiotics were explored to play a key role in improving growth performance, [...] Read more.
Coccidiosis is a well-known poultry disease that causes the severe destruction of the intestinal tract, resulting in reduced growth performance and immunity, disrupted gut homeostasis and perturbed gut microbiota. Supplementation of probiotics were explored to play a key role in improving growth performance, enhancing innate and adaptive immunity, maintaining gut homeostasis and modulating gut microbiota during enteric infection. This study was therefore designed to investigate the chicken gut whole microbiota responses to Bacillus subtilis (B. subtilis) probiotic feeding in the presence as well as absence of Eimeria infection. For that purpose, 84 newly hatched chicks were assigned into four groups, including (1) non-treated non-challenged control group (CG − ET), (2) non-treated challenged control group (CG + ET), (3) B. subtilis-fed non-challenged group (BS − ET) and (4) B. subtilis-fed challenged group (BS + ET). CG + ET and BS + ET groups were challenged with Eimeria tenella (E. tenella) on 21 day of housing. Our results for Alpha diversity revealed that chickens in both infected groups (CG + ET and BS + ET) had lowest indexes of Ace, Chao 1 and Shannon, while highest indexes of Simpson were found in comparison to non-challenged groups (CG − ET and BS − ET). Firmicutes was the most affected phylum in all experimental groups following Proteobacteria and Bacteroidota, which showed increased abundance in both non-challenged groups, whereas Proteobacteria and Bacteroidota affected both challenged groups. The linear discriminant analysis effect size method (lEfSe) analysis revealed that compared to the CG + ET group, supplementation of probiotic in the presence of Eimeria infection increased the abundance of some commensal genera, included Clostridium sensu stricto 1, Corynebacterium, Enterococcus, Romboutsia, Subdoligranulum, Bacillus, Turicibacter and Weissella, with roles in butyrate production, anti-inflammation, metabolic reactions and the modulation of protective pathways against pathogens. Collectively, these findings evidenced that supplementation of B. subtilis probiotic was positively influenced with commensal genera, thereby alleviating the Eimeria-induced intestinal disruption. Full article
(This article belongs to the Special Issue Probiotics, Prebiotics and Functional Foods: Health Benefits and Biosafety)
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19 pages, 2256 KiB  
Article
Cranberry Arabino-Xyloglucan and Pectic Oligosaccharides Induce Lactobacillus Growth and Short-Chain Fatty Acid Production
by Arland T. Hotchkiss, Jr., John A. Renye, Jr., Andre K. White, Alberto Nunez, Giselle K. P. Guron, Hoa Chau, Stefanie Simon, Carlos Poveda, Gemma Walton, Robert Rastall and Christina Khoo
Microorganisms 2022, 10(7), 1346; https://doi.org/10.3390/microorganisms10071346 - 3 Jul 2022
Cited by 13 | Viewed by 3451
Abstract
Numerous health benefits have been reported from the consumption of cranberry-derived products, and recent studies have identified bioactive polysaccharides and oligosaccharides from cranberry pomace. This study aimed to further characterize xyloglucan and pectic oligosaccharide structures from pectinase-treated cranberry pomace and measure the growth [...] Read more.
Numerous health benefits have been reported from the consumption of cranberry-derived products, and recent studies have identified bioactive polysaccharides and oligosaccharides from cranberry pomace. This study aimed to further characterize xyloglucan and pectic oligosaccharide structures from pectinase-treated cranberry pomace and measure the growth and short-chain fatty acid production of 86 Lactobacillus strains using a cranberry oligosaccharide fraction as the carbon source. In addition to arabino-xyloglucan structures, cranberry oligosaccharides included pectic rhamnogalacturonan I which was methyl-esterified, acetylated and contained arabino-galacto-oligosaccharide side chains and a 4,5-unsaturated function at the non-reducing end. When grown on cranberry oligosaccharides, ten Lactobacillus strains reached a final culture density (ΔOD) ≥ 0.50 after 24 h incubation at 32 °C, which was comparable to L. plantarum ATCC BAA 793. All strains produced lactic, acetic, and propionic acids, and all but three strains produced butyric acid. This study demonstrated that the ability to metabolize cranberry oligosaccharides is Lactobacillus strain specific, with some strains having the potential to be probiotics, and for the first time showed these ten strains were capable of growth on this carbon source. The novel cranberry pectic and arabino-xyloglucan oligosaccharide structures reported here combined with the Lactobacillus strains that can metabolize cranberry oligosaccharides and produce short-chain fatty acids, have excellent potential as health-promoting synbiotics. Full article
(This article belongs to the Special Issue Probiotics, Prebiotics and Functional Foods: Health Benefits and Biosafety)
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17 pages, 6205 KiB  
Article
Identification, Biochemical Characterization, and Safety Attributes of Locally Isolated Lactobacillus fermentum from Bubalus bubalis (buffalo) Milk as a Probiotic
by Sana Abid, Arshad Farid, Rameesha Abid, Mujeeb Ur Rehman, Walaa F. Alsanie, Majid Alhomrani, Abdulhakeem S. Alamri, Syed Mohammed Basheeruddin Asdaq, Daniel Ingo Hefft, Saddam Saqib, Muhammad Muzammal, Sabrin Abdelrahman Morshedy, Mashael W. Alruways and Shakira Ghazanfar
Microorganisms 2022, 10(5), 954; https://doi.org/10.3390/microorganisms10050954 - 30 Apr 2022
Cited by 28 | Viewed by 4459
Abstract
The demand of functional foods is on the rise, and researchers are trying to develop nutritious dairy products by using well-characterized strains of bacteria. In this study, we identified locally isolated strains of Lactobacillus fermentum from Bubalus bubalis (Nilli Ravi buffalo) milk and [...] Read more.
The demand of functional foods is on the rise, and researchers are trying to develop nutritious dairy products by using well-characterized strains of bacteria. In this study, we identified locally isolated strains of Lactobacillus fermentum from Bubalus bubalis (Nilli Ravi buffalo) milk and evaluated their potential as probiotics in food products like fermented milk. Fifteen Lactobacillus strains were initially isolated, and only four strains (NMCC-2, NMCC-14, NMCC-17, and NMCC-27) were examined for morphological and biochemical characterizations due to their ability of gas production in Durham tubes. Moreover, these strains were selected for further probiotic characterizations due to their extreme morphological resemblance with lactic acid bacteria for their antimicrobial activity, enzymatic potential, autoaggregation capability, hydrophobicity, and acid and bile tolerance. All selected isolates showed significant probiotic potential. However, NMCC-14 and NMCC-17 strains showed maximum probiotic potential. The isolates (NMCC-2, NMCC-14, NMCC-17, and NMCC-27) were identified as Lactobacillus fermentum utilizing 16S rRNA gene sequencing. The in vivo safety study of NMCC-14 (dose: 1010 CFU/day/mice; 21 days, orally) showed no histological dysfunctions in a mouse model. Pathogenic bacterial enzymes reduced the beneficial bacterial load in the host gastrointestinal tract. These results suggest that the NMCC-14 strain is safe and can be potentially used as a probiotic. Moreover, fermented milk was prepared by using the NMCC-14 strain. The results revealed that NMCC-14 strain-based fermented milk had significantly (p < 0.05) higher protein content (4.4 ± 0.06), water-holding capacity (WHC), and dynamic viscosity as compared to non-fermented milk. The results suggest that L. fermentum NMCC-14 is safe and nontoxic; hence, it can be a beneficial supplement to be used for the development of dairy products to be subjected to further clinical testing. Full article
(This article belongs to the Special Issue Probiotics, Prebiotics and Functional Foods: Health Benefits and Biosafety)
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13 pages, 3336 KiB  
Article
Acrylamide Elimination by Lactic Acid Bacteria: Screening, Optimization, In Vitro Digestion, and Mechanism
by Amal S. Albedwawi, Reem Al Sakkaf, Ahmed Yusuf, Tareq M. Osaili, Anas Al-Nabulsi, Shao-Quan Liu, Giovanni Palmisano and Mutamed M. Ayyash
Microorganisms 2022, 10(3), 557; https://doi.org/10.3390/microorganisms10030557 - 3 Mar 2022
Cited by 10 | Viewed by 2641
Abstract
Acrylamide is a toxic compound that is formed in cooked carbohydrate-rich food. Baking, roasting, frying, and grilling are cooking methods that cause its formation in the presence of reducing sugar and asparagine. To prevent acrylamide formation or to remove it after its formation, [...] Read more.
Acrylamide is a toxic compound that is formed in cooked carbohydrate-rich food. Baking, roasting, frying, and grilling are cooking methods that cause its formation in the presence of reducing sugar and asparagine. To prevent acrylamide formation or to remove it after its formation, scientists have been trying to understand acrylamide formation pathways, and methods of prevention and removal. Therefore, this study aimed to: (1) screen newly isolated LAB for acrylamide removal, (2) optimize conditions (pH, temperature, time, salt) of the acrylamide removal for selected LAB isolates using Box–Behnken design (BBD), (3) investigate the acrylamide removal abilities of selected LAB isolates under the in vitro digestion conditions using INFO-GEST2.0 model, and (4) explore the mechanism of the acrylamide removal using scanning electron microscopy coupled with energy-dispersive X-ray spectroscopy (SEM-EDS), zeta potential, transmission electron microscopy (TEM) measurement, and Fourier transform infrared spectroscopy (FTIR). Forty strains were tested in MRS broth, where Streptococcus lutetiensis and Lactiplantibacillus plantarum had the highest capability of acrylamide removal by 39% and 26%, respectively. To enhance the binding ability, both strains were tested under controlled conditions of pH (4.5, 5.5 and 6.5), temperature (32 °C, 37 °C and 42 °C), time (14, 18 and 22 h), and NaCl (0%, 1.5% and 3% w/v) using Box–Behnken design (BBD). Both strains removed more acrylamide in the range of 35–46% for S. lutetiensis and 45–55% for L. plantarum. After testing the bacterial binding ability, both strains were exposed to a simulated gastrointestinal tract environment, removing more than 30% of acrylamide at the gastric stage and around 40% at the intestinal stage. To understand the mechanism of removal, LAB cells were characterized via scanning electron microscopy coupled with energy-dispersive X-ray spectroscopy (SEM-EDS) and transmission electron microscopy (TEM) techniques. Cell charges were characterized by zeta potential and functional groups analyzed by Fourier transform infrared spectroscopy (FTIR). Results indicated that increasing cell wall thickness improved acrylamide adsorption capacity. Both FTIR and EDS indicated that functional groups C=O, C-O, and N-H were associated with acrylamide adsorption. Full article
(This article belongs to the Special Issue Probiotics, Prebiotics and Functional Foods: Health Benefits and Biosafety)
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11 pages, 5102 KiB  
Article
Anti-Tumor Effects of Heat-Killed L. reuteri MG5346 and L. casei MG4584 against Human Colorectal Carcinoma through Caspase-9-Dependent Apoptosis in Xenograft Model
by Suk-Jin Kim, Chang-Ho Kang, Gun-Hee Kim and Hyosun Cho
Microorganisms 2022, 10(3), 533; https://doi.org/10.3390/microorganisms10030533 - 28 Feb 2022
Cited by 23 | Viewed by 3812
Abstract
In this study, we examined the anti-tumor effects of heat-killed Bifidobacterium and Lactobacillus strains on human colorectal carcinoma RKO cells in in vitro and in vivo xenograft models. First, the cytotoxic and apoptotic effects of 11 different strains were examined using an MTT [...] Read more.
In this study, we examined the anti-tumor effects of heat-killed Bifidobacterium and Lactobacillus strains on human colorectal carcinoma RKO cells in in vitro and in vivo xenograft models. First, the cytotoxic and apoptotic effects of 11 different strains were examined using an MTT assay and flow cytometry, respectively. Then, xenograft BALB/c nude mice were implanted with RKO cells and orally administered with single or mixed heat-killed bacterial strains to examine their inhibitory effects on tumor growth. Additionally, the levels of cleaved caspase-9, -3, and -7 and PARP in tumor tissues were analyzed using Western blotting or immunohistochemistry staining. The results showed that RKO cells were highly susceptible to heat-killed B. bifidum MG731 and L. reuteri MG5346 and that L. casei MG4584 induced apoptosis to a greater extent than other strains. The oral administration of individual MG731, MG5346, or MG4584 significantly delayed tumor growth, and mixtures of MG5346 and MG4584 or MG731, MG5346, and MG4584 synergistically inhibited the tumor growth in the xenograft model. The expression of cleaved caspase-3, -7, and -9 and PARP in the tumor tissues was increased in Western blotting, and the expression of cleaved caspase-3 and PARP in immunohistochemistry staining was also increased. Therefore, we suggest that the use of the combination of MG5346 and MG4584 as parabiotics could effectively inhibit the growth of colorectal cancer. Full article
(This article belongs to the Special Issue Probiotics, Prebiotics and Functional Foods: Health Benefits and Biosafety)
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Article
Lactic Acid Bacteria Isolated from Fresh Vegetable Products: Potential Probiotic and Postbiotic Characteristics Including Immunomodulatory Effects
by Fatima Alameri, Mohammad Tarique, Tareq Osaili, Riyad Obaid, Abdelmoneim Abdalla, Razan Masad, Ashraf Al-Sbiei, Maria Fernandez-Cabezudo, Shao-Quan Liu, Basel Al-Ramadi and Mutamed Ayyash
Microorganisms 2022, 10(2), 389; https://doi.org/10.3390/microorganisms10020389 - 8 Feb 2022
Cited by 36 | Viewed by 6490
Abstract
The ability to perform effectively in the gastrointestinal tract (GIT) is one of the most significant criteria in the selection of potential probiotic bacteria. Thus, the present study aimed to investigate the potential probiotic characteristics of some selected lactic acid bacteria (LAB) isolated [...] Read more.
The ability to perform effectively in the gastrointestinal tract (GIT) is one of the most significant criteria in the selection of potential probiotic bacteria. Thus, the present study aimed to investigate the potential probiotic characteristics of some selected lactic acid bacteria (LAB) isolated from vegetable products. Probiotic characteristics included tolerance to acid and bile, cholesterol-removing ability, bile salt hydrolysis, resistance against lysozyme and antibiotics, production of exopolysaccharides (EPS), antimicrobial and hemolytic activities, and cell surface characteristics (auto-aggregation, co-aggregation, and hydrophobicity). The survival rate of isolates after G120 ranged from 8.0 to 8.6 Log10 CFU/mL. After the intestinal phase (IN-120), the bacterial count ranged from 7.3 to 8.5 Log10 CFU/mL. The bile tolerance rates ranged from 17.8 to 51.1%, 33.6 to 63.9%, and 55.9 to 72.5% for cholic acid, oxgall, and taurocholic acid, respectively. Isolates F1, F8, F23, and F37 were able to reduce cholesterol (>30%) from the broth. The auto-aggregation average rate increased significantly after 24 h for all isolates, while two isolates showed the highest hydrophobicity values. Moreover, isolates had attachment capabilities comparable to those of HT-29 cells, with an average of 8.03 Log10 CFU/mL after 2 h. All isolates were resistant to lysozyme and vancomycin, and 8 out of the 17 selected isolates displayed an ability to produce exopolysaccharides (EPS). Based on 16S rRNA sequencing, LAB isolates were identified as Enterococcus faecium, E. durans, E. lactis, and Pediococcus acidilactici. Full article
(This article belongs to the Special Issue Probiotics, Prebiotics and Functional Foods: Health Benefits and Biosafety)
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