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https://www.readbyqxmd.com/read/28213732/the-potential-of-lactic-acid-bacteria-to-colonize-biotic-and-abiotic-surfaces-and-the-investigation-of-their-interactions-and-mechanisms
#1
REVIEW
Mattia Pia Arena, Vittorio Capozzi, Giuseppe Spano, Daniela Fiocco
Lactic acid bacteria (LAB) are a heterogeneous group of Gram-positive bacteria that comprise several species which have evolved in close association with humans (food and lifestyle). While their use to ferment food dates back to very ancient times, in the last decades, LAB have attracted much attention for their documented beneficial properties and for potential biomedical applications. Some LAB are commensal that colonize, stably or transiently, host mucosal surfaces, inlcuding the gut, where they may contribute to host health...
February 17, 2017: Applied Microbiology and Biotechnology
https://www.readbyqxmd.com/read/28211530/factors-affecting-leaf-selection-by-foregut-fermenting-proboscis-monkeys-new-insight-from-in-vitro-digestibility-and-toughness-of-leaves
#2
Ikki Matsuda, Marcus Clauss, Augustine Tuuga, John Sugau, Goro Hanya, Takakazu Yumoto, Henry Bernard, Jürgen Hummel
Free-living animals must make dietary choices in terms of chemical and physical properties, depending on their digestive physiology and availability of food resources. Here we comprehensively evaluated the dietary choices of proboscis monkeys (Nasalis larvatus) consuming young leaves. We analysed the data for leaf toughness and digestibility measured by an in vitro gas production method, in addition to previously reported data on nutrient composition. Leaf toughness, in general, negatively correlated with the crude protein content, one of the most important nutritional factors affecting food selection by leaf-eating primates...
February 17, 2017: Scientific Reports
https://www.readbyqxmd.com/read/28210467/diversity-and-distribution-of-culturable-lactic-acid-bacterial-species-in-indonesian-sayur-asin
#3
Wibowo Mangunwardoyo, Abinawanto, Andi Salamah, Endang Sukara, Sulistiani, Achmad Dinoto
BACKGROUND AND OBJECTIVES: Lactic acid bacteria (LAB) play important roles in processing of Sayur Asin (spontaneously fermented mustard). Unfortunately, information about LAB in Indonesian Sayur Asin, prepared by traditional manufactures which is important as baseline data for maintenance of food quality and safety, is unclear. The aim of this study was to describe the diversity and distribution of culturable lactic acid bacteria in Sayur Asin of Indonesia. MATERIALS AND METHODS: Four Sayur Asin samples (fermentation liquor and fermented mustard) were collected at harvesting times (3-7 days after fermentation) from two traditional manufactures in Tulung Agung (TA) and Kediri (KDR), East Java provinces, Indonesia...
August 2016: Iranian Journal of Microbiology
https://www.readbyqxmd.com/read/28207855/novel-approaches-for-the-taxonomic-and-metabolic-characterization-of-lactobacilli-integration-of-16s-rrna-gene-sequencing-with-maldi-tof-ms-and-1h-nmr
#4
Claudio Foschi, Luca Laghi, Carola Parolin, Barbara Giordani, Monica Compri, Roberto Cevenini, Antonella Marangoni, Beatrice Vitali
Lactobacilli represent a wide range of bacterial species with several implications for the human host. They play a crucial role in maintaining the ecological equilibrium of different biological niches and are essential for fermented food production and probiotic formulation. Despite the consensus about the 'health-promoting' significance of Lactobacillus genus, its genotypic and phenotypic characterization still poses several difficulties. The aim of this study was to assess the integration of different approaches, genotypic (16S rRNA gene sequencing), proteomic (MALDI-TOF MS) and metabolomic (1H-NMR), for the taxonomic and metabolic characterization of Lactobacillus species...
2017: PloS One
https://www.readbyqxmd.com/read/28205130/isolation-and-characterization-of-bacillus-cereus-bacteriophages-from-foods-and-soil
#5
Hyejin Oh, Dong Joo Seo, Su Been Jeon, Hyunkyung Park, Suntak Jeong, Hyang Sook Chun, Mihwa Oh, Changsun Choi
The aim of this study was to isolate and characterize Bacillus cereus bacteriophages of various origins. Twenty-seven bacteriophages against B. cereus were isolated from various Korean traditional fermented foods and soils. Plaque size, transmission electron microscopy, virulence profile, and in vitro lytic activity of bacteriophage isolates were examined. Transmission electron microscopy confirmed B. cereus bacteriophages belonging to the family Siphoviridae. Among B. cereus bacteriophages with broad host range, 18 isolates (66...
February 15, 2017: Food and Environmental Virology
https://www.readbyqxmd.com/read/28202883/decreased-sugar-concentration-in-vegetable-and-fruit-juices-by-growth-of-functional-lactic-acid-bacteria
#6
Masaki Ishii, Yasuhiko Matsumoto, Satoshi Nishida, Kazuhisa Sekimizu
Leuconostoc carnosum #7-2, L. gelidum #4-2, and L. mesenteroides 8/11-3, which were isolated from fermented plant foods, are lactic acid bacteria. We previously reported that these bacteria are functional lactic acid bacteria whose innate immunity-stimulating activities are high based on a silkworm muscle contraction assay. The concentrations of these three lactic acid bacteria increased to more than 1 × 10(6) colony forming units (cfu)/mL in various vegetable and fruit juices when the pH values were appropriately adjusted...
February 14, 2017: Drug Discoveries & Therapeutics
https://www.readbyqxmd.com/read/28202882/lactic-acid-bacteria-of-the-leuconostoc-genus-with-high-innate-immunity-stimulating-activity
#7
Masaki Ishii, Satoshi Nishida, Keiko Kataoka, Yayoi Nishiyama, Shigeru Abe, Kazuhisa Sekimizu
We screened lactic acid bacteria that exhibited high innate immunity-stimulating activity by monitoring muscle contraction activity in silkworms. Heat-treated fractions of lactic acid bacteria, Leuconostoc carnosum #7-2, Leuconostoc gelidum #4-2, and Leuconostoc mesenteroides 8/11-3, had high (250-460 units/mg) innate immunity-stimulating activity. These lactic acid bacteria proliferated in milk to concentrations of 1 × 10(6) colony forming unit/mL. The present findings suggest that the silkworm muscle contraction assay is useful for screening lactic acid bacteria with high innate immunity-stimulating activity, and that the assay can be used for the production of fermented foods made from milk...
February 14, 2017: Drug Discoveries & Therapeutics
https://www.readbyqxmd.com/read/28202007/diffusible-substances-from-lactic-acid-bacterial-cultures-exert-strong-inhibitory-effects-on-listeria-monocytogenes-and-salmonella-enterica-serovar-enteritidis-in-a-co-culture-model
#8
Solomon H Mariam, Nigus Zegeye, Abraham Aseffa, Rawleigh Howe
BACKGROUND: Food-borne infections cause huge economic and human life losses. Listeria monocytogenes and Salmonella enterica serovar Enteritidis are among the top ranking pathogens causing such losses. Control of such infections is hampered by persistent contamination of foods and food-processing environments, resistance of pathogens to sanitizing agents, existence of heterogeneous populations of pathogens (including culturable and viable but non-culturable cells) within the same food items, and inability to detect all such pathogens by culture-based methods...
February 15, 2017: BMC Microbiology
https://www.readbyqxmd.com/read/28197690/improvement-of-levan-production-in-bacillus-amyloliquefaciens-through-metabolic-optimization-of-regulatory-elements
#9
Yanyan Gu, Jiayi Zheng, Jun Feng, Mingfeng Cao, Weixia Gao, Yufen Quan, Yulei Dang, Yi Wang, Shufang Wang, Cunjiang Song
Levan is a functional homopolymer of fructose with considerable applications in food, pharmaceutical and cosmetic industries. To improve the levan production in Bacillus amyloliquefaciens, the regulatory elements of sacB (encoding levansucrase) expression and levansucrase secretion were optimized. Four heterologous promoters were evaluated for sacB expression, and the Pgrac promoter led to the highest level for both sacB transcription and levansucrase enzyme activity. The levan production in the corresponding recombinant strain ΔLP-pHTPgrac reached 30...
February 14, 2017: Applied Microbiology and Biotechnology
https://www.readbyqxmd.com/read/28196294/comparison-of-immunomodulatory-effects-of-fresh-garlic-and-black-garlic-polysaccharides-on-raw-264-7-macrophages
#10
Min Li, Yi-Xi Yan, Qing-Tao Yu, Yong Deng, Ding-Tao Wu, Ying Wang, Ya-Zhong Ge, Shao-Ping Li, Jing Zhao
Garlic has a long history to be used for medicine and food purposes. Black garlic, the fermented product of fresh garlic, is considered with better biological activities, such as antioxidant activity, and is developed as an increasingly popular functional food. Polysaccharides are the major components of fresh and black garlic, and immunomodulatory activity is one major pharmacological effect of polysaccharides. Therefore, chemical characteristics and immunomodulatory effects of polysaccharides from fresh and black garlic are investigated and compared in vitro for the 1st time, in order to reveal their molecular and pharmacological differences...
February 14, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28193409/a-new-natural-source-for-obtainment-of-inulin-and-fructo-oligosaccharides-from-industrial-waste-of-stevia-rebaudiana-bertoni
#11
Sheila Mara Sanches Lopes, Gabriela Krausová, José Walter Pedroza Carneiro, José Eduardo Gonçalves, Regina Aparecida Correia Gonçalves, Arildo José Braz de Oliveira
Fructan-type inulin and fructo-oligosaccharides (FOS) are reserve polysaccharides that offer an interesting combination of nutritional and technological properties for food industry. Stevia rebaudiana is used commercially in the sweetener industry due to the high content of steviol glycosides in its leaves. With the proposal of using industrial waste, the objective of the present study was to isolate, characterize and evaluate the prebiotic activity of inulin and FOS from S. rebaudiana stems. The chemical characterization of the samples by GC-MS, NMR and off-line ESI-MS showed that it was possible to obtain inulin molecules from the S...
June 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28191503/differences-in-gut-metabolites-and-microbial-composition-and-functions-between-egyptian-and-u-s-children-are-consistent-with-their-diets
#12
V Shankar, M Gouda, J Moncivaiz, A Gordon, N V Reo, L Hussein, O Paliy
Previous studies indicated that populations consuming a Mediterranean diet rich in fiber, vegetables, and fruits have a significantly lower risk of cardiovascular and metabolic diseases than populations of industrialized societies consuming diets enriched in processed carbohydrates, animal proteins, and fats. To explore the potential contributions of gut microbiota to the observed diet-related metabolic effects, we conducted an integrative analysis of distal gut microbiota composition and functions and intestinal metabolites in Egyptian and U...
January 2017: MSystems
https://www.readbyqxmd.com/read/28191448/a-food-grade-expression-system-for-d-psicose-3-epimerase-production-in-bacillus-subtilis-using-an-alanine-racemase-encoding-selection-marker
#13
Jingqi Chen, Zhaoxia Jin, Yuanming Gai, Jibin Sun, Dawei Zhang
BACKGROUND: Food-grade expression systems require that the resultant strains should only contain materials from food-safe microorganisms, and no antibiotic resistance marker can be utilized. To develop a food-grade expression system for d-psicose 3-epimerase production, we use an alanine racemase-encoding gene as selection marker in Bacillus subtilis. RESULTS: In this study, the d-alanine racemase-encoding gene dal was deleted from the chromosome of B. subtilis 1A751 using Cre/lox system to generate the food-grade host...
2017: Bioresources and Bioprocessing
https://www.readbyqxmd.com/read/28188617/guayusa-ilex-guayusa-l-new-tea-phenolic-and-carotenoid-composition-and-antioxidant-capacity
#14
Almudena García-Ruiz, Nieves Baenas, Ana M Benítez-González, Carla M Stinco, Antonio J Meléndez-Martínez, Diego A Moreno, Jenny Ruales
BACKGROUND: Guayusa (Ilex guayusa Loes) is an evergreen tree native of South America that grows particularly in the upper Amazon region of Ecuador. For its health benefits, it has been cultivated and consumed since ancient time by Amazon indigenous tribes. RESULTS: A total of 14 phenolic compounds were identified and quantified. Chlorogenic acid and quercetin-3-O-hexose were the main representatives of the hydroxycinnamic acids and flavonols, respectively. Five carotenoids were identified, showing lutein the highest concentration...
February 11, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28182844/characterization-of-antibiotic-resistance-genes-from-lactobacillus-isolated-from-traditional-dairy-products
#15
Huiling Guo, Lin Pan, Lina Li, Jie Lu, Laiyu Kwok, Bilige Menghe, Heping Zhang, Wenyi Zhang
Lactobacilli are widely used as starter cultures or probiotics in yoghurt, cheese, beer, wine, pickles, preserved food, and silage. They are generally recognized as safe (GRAS). However, recent studies have shown that some lactic acid bacteria (LAB) strains carry antibiotic resistance genes and are resistant to antibiotics. Some of them may even transfer their intrinsic antibiotic resistance genes to other LAB or pathogens via horizontal gene transfer, thus threatening human health. A total of 33 Lactobacillus strains was isolated from fermented milk collected from different areas of China...
February 9, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28178217/flavonoid-composition-and-antitumor-activity-of-bee-bread-collected-in-northeast-portugal
#16
Filipa Sobral, Ricardo C Calhelha, Lillian Barros, Montserrat Dueñas, Andreia Tomás, Celestino Santos-Buelga, Miguel Vilas-Boas, Isabel C F R Ferreira
Bee bread (BB) is a fermented mixture of plant pollen, honey, and bee saliva that worker bees use as food for larvae, and for young bees to produce royal jelly. In the present study, five BB samples, collected from Apis mellifera iberiensis hives located in different apiaries near Bragança, in the northeast region of Portugal, and one BB commercial sample were characterized by high-performance liquid chromatography coupled to a diode array detector and electrospray mass spectrometry (HPLC-DAD-ESI/MS) in terms of phenolic compounds, such as flavonoid glycoside derivatives...
February 7, 2017: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
https://www.readbyqxmd.com/read/28177790/bacterial-community-composition-and-fermentation-in-the-rumen-of-xinjiang-brown-cattle-bos-taurus-tarim-red-deer-cervus-elaphus-yarkandensis-and-karakul-sheep-ovis-aries
#17
Wenxi Qian, Zhipeng Li, Weiping Ao, Guangyong Zhao, Guangyu Li, Jianping Wu
The rumen microbiota plays a major role in the metabolism and absorption of indigestible food sources. Xinjiang brown cattle (Bos taurus), Tarim red deer (Cervus elaphus yarkandensis), and Karakul sheep (Ovis aries) are important ruminant species for animal husbandry in the Tarim Basin. However, the microbiota and rumen fermentation of these animals are poorly understood. Here, we apply high-throughput sequencing to examine the bacterial community in the rumen of cattle, red deer and sheep and measured rumen fermentation products...
January 17, 2017: Canadian Journal of Microbiology
https://www.readbyqxmd.com/read/28174040/solid-state-fermentative-production-of-aroma-esters-by-myroides-sp-zb35-and-its-complete-genome-sequence
#18
Zijun Xiao, Wenlong Liang, Xiankun Zhu, Jing-Yi Zhao
Consumers prefer biotechnological food products with high nutritional values and good flavors. Solid-state fermentation is a commonly used technique with a long history. In the present study, Myroides sp. ZB35 was used in solid-state fermentative production of aroma volatiles on a rice medium. Using the headspace solid phase microextraction coupled with gas chromatography-mass spectrometry technique and authentic standards, 22 esters with molecular weight ranging from 102 to 172 were identified. At 192h, the esters reached a total concentration of 1774μg/kg...
February 4, 2017: Journal of Biotechnology
https://www.readbyqxmd.com/read/28170428/comparative-study-on-the-in-vitro-effects-of-pseudomonas-aeruginosa-and-seaweed-alginates-on-human-gut-microbiota
#19
Shaofeng Bai, Huahai Chen, Liying Zhu, Wei Liu, Hongwei D Yu, Xin Wang, Yeshi Yin
Alginates pertain to organic polysaccharides that have been extensively used in food- and medicine-related industries. The present study obtained alginates from an alginate overproducing Pseudomonas aeruginosa PAO1 mutant by screening transposon mutagenesis libraries. The interaction between bacterial and seaweed alginates and gut microbiota were further studied by using an in vitro batch fermentation system. Thin-layer chromatography (TLC) analysis indicated that both bacterial and seaweed alginates can be completely degraded by fecal bacteria isolated from study volunteers, indicating that a minor structural difference between bacterial and seaweed alginates (O-acetylation and lack of G-G blocks) didn't affect the digestion of alginates by human microbiota...
2017: PloS One
https://www.readbyqxmd.com/read/28170016/the-anti-obesity-effect-of-fermented-barley-extracts-with-lactobacillus-plantarum-dy-1-and-saccharomyces-cerevisiae-in-diet-induced-obese-rats
#20
Jiayan Zhang, Xiang Xiao, Ying Dong, Lani Shi, Tian Xu, Fei Wu
Fermented cereals have significant potential for improving the nutritional quality and health effects of foods and ingredients. In the present study, aqueous extracts of fermented barley with either Lactobacillus plantarum dy-1 or Saccharomyces cerevisiae were investigated for their anti-adipogenic effects in vitro and in vivo. Oral administration of an aqueous extract of fermented barley with Lactobacillus plantarum dy-1 (LFBE) significantly prevented body weight gain and fat mass increase, and improved lipid profiles and glucose tolerance in high fat diet-induced obese male rats...
February 7, 2017: Food & Function
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