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Lactobacilli are common microorganisms in the human body. Some species were used as probiotics supplement for many purposes such as preventing necrotizing enterocolitis, or improving allergic diseases or diarrhea. Previously, Lactobacillus infection was thought of as contamination due to its low pathogenicity. However, there have been reports of invasive Lactobacillus infection in immunocompromised patients or patients with comorbidities. The purpose of this study was to analyze the clinical characteristics, antibiotic treatment and outcomes of pediatric patients with invasive Lactobacillus infection. We retrospectively reviewed pediatric patients diagnosed with invasive Lactobacillus infection between 2004 and 2020. Invasive Lactobacillus infection was diagnosed if sterile sites yielded Lactobacillus spp. Clinical manifestations, chronic diseases, potential predisposing factors, medical treatments, antimicrobial susceptibility tests and outcomes were recorded. Fifteen pediatric patients were diagnosed with invasive Lactobacillus infection, accounting for 2.4% of total invasive Lactobacillus infections during the 16-year period. Eleven infections were bacteremia, two were intra-abdominal infections, and two were biliary tract infections. Fever was the most common symptom. Potential predisposing factors were immunocompromised status, central venous device, prolonged antibiotics use and receiving supplemented probiotics for at least one week. All patients survived with favorable outcomes. Most pathogens were identified as Lactobacillus spp , and two were Lactobacillus rhamnosus , which were related to supplemented probiotics. The antimicrobial susceptibility tests showed that Lactobacilli were all sensitive to ampicillin but resistant to glycopeptides. Invasive Lactobacillus infections in pediatric patients were rare. Despite its low pathogenicity, Lactobacillus could cause invasive infection in those immunocompromised patients. [ABSTRACT FROM AUTHOR]

Probiotics might be beneficial in preventing periodontitis. Effects of Bifidobacterium and Lactobacillus on periodontitis were examined using the ligature-induced rat model. Thirty-five male Sprague-Dawley rats were divided into control, ligation, Bifidobacterium longum (BL986), Lactobacillus rhamnosus (LRH09), and combination groups. Periodontitis was induced in maxillary second molars. From the day before ligation, phosphate-buffered saline (for control and ligation groups) or probiotics (2 × 109 CFU/g for probiotic groups) were fed daily. On day 8, gingival mRNA expressions for interleukin (IL)-1 β , IL-6, tissue necrosis factor (TNF)-α, IL-10, and NF-κB were determined via qPCR. Micro-computed tomography (μCT) and histomorphometry were employed to examine periodontal destruction. Compared to the ligation group, mRNA of IL-1β, TNF-α, IL-6, and NF-κB in probiotic groups were significantly decreased, but IL-10 was increased. Besides, the IL-10 was more significant in the combination group than in single-use group. Through μCT, the cementoenamel junction (CEJ)-to-bone distance and trabecular separation in combination group were less than that in ligation group, although the bone volume fraction and trabecular number/thickness showed an increase in three probiotic groups. Histopathologically, the combination group had significantly smaller gingival inflammatory cell-infiltrated area and CEJ-to-epithelium distance than the ligation group and the group with BL986 or LRH09. Additionally, the CEJ-to-bone distance was significantly smaller in the combination group than in the ligation and BL986 groups. Systemic combination of BL986 and LRH09 had a synergistic effect on enhancing IL-10 and ameliorating the induced experimental periodontitis, although the single-use still presented partially alleviative effects. [ABSTRACT FROM AUTHOR]

[Display omitted] Bacterial vaginosis (BV) is a common condition that affects one-third of women worldwide. BV is characterized by low levels of healthy lactobacilli and an overgrowth of common anaerobes such as Gardnerella. Antibiotics for BV are administered orally or vaginally; however, approximately half of those treated will experience recurrence within 6 months. Lactobacillus crispatus present at high levels has been associated with positive health outcomes. To address the high recurrence rates following BV treatment, beneficial bacteria have been considered as an alternative or adjunct modality. This study aimed to establish proof-of-concept for a new long-acting delivery vehicle for L. crispatus. Here, it is shown that polyethylene oxide (PEO) fibers loaded with L. crispatus can be electrospun with poly(lactic-co-glycolic acid) (PLGA) fibers (ratio 1:1), and that this construct later releases L. crispatus as metabolically viable bacteria capable of lactic acid production and anti- Gardnerella activity. Probiotic-containing fibers were serially cultured in MRS (deMan, Rogosa, Sharpe) broth with daily media replacement and found to yield viable L. crispatus for at least 7 days. Lactic acid levels and corresponding pH values generally corresponded with levels of L. crispatus cultured from the fibers and strongly support the conclusion that fibers yield viable L. crispatus that is metabolically active. Cultures of L. crispatus -loaded fibers limited the growth of Gardnerella in a dilution-dependent manner during in vitro assays in the presence of cultured vaginal epithelial cells, demonstrating bactericidal potential. Exposure of VK2/E6E7 cells to L. crispatus -loaded fibers resulted in minimal loss of viability relative to untreated cells. Altogether, these data provide proof-of-concept for electrospun fibers as a candidate delivery vehicle for application of vaginal probiotics in a long-acting form. [ABSTRACT FROM AUTHOR]

A growing stream of research suggests that probiotic fermented milk has a good effect on nonalcoholic fatty liver disease. This work aimed to study the beneficial effects of Lactobacillus rhamnosus hsryfm 1301 fermented milk (fermented milk) on rats with nonalcoholic fatty liver disease induced by a high-fat diet. The results showed that the body weight and the serum levels of total cholesterol, total glyceride, low-density lipoprotein, alanine transaminase, aspartate aminotransferase, free fatty acid, and reactive oxygen species were significantly increased in rats fed a high-fat diet (M) for 8 wk, whereas high-density lipoprotein cholesterol and superoxide dismutase were significantly decreased. However, the body weight and the serum levels of total cholesterol, total glyceride, alanine transaminase, aspartate aminotransferase, free fatty acid, reactive oxygen species, interleukin-8, tumor necrosis factor-α, and interleukin-6 were significantly decreased with fermented milk (T) for 8 wk, and the number of fat vacuoles in hepatocytes was lower than that in the M group. There were significant differences in 19 metabolites in serum between the M group and the C group (administration of nonfermented milk) and in 17 metabolites between the T group and the M group. The contents of 7 different metabolites, glycine, glycerophosphocholine, 1,2-dioleoyl-sn-glycero-3-phosphocholine, thioetheramide-PC, d -aspartic acid, oleic acid, and l -glutamate, were significantly increased in the M group rat serum, and l-palmitoyl carnitine, N6-methyl-l-lysine, thymine, and 2-oxadipic acid were significantly decreased. In the T group rat serum, the contents of 8 different metabolites—1-O-(cis -9-octadecenyl)-2-O-acetyl-sn-glycero-3-phosphocholine, acetylcarnitine, glycine, glycerophosphocholine, 1,2-dioleoyl-sn-glycero-3-phosphocholine, d -aspartic acid, oleic acid, and l -glutamate were significantly decreased, whereas creatinine and thymine were significantly increased. Kyoto Encyclopedia of Genes and Genomes pathway analysis showed that 50 metabolic pathways were enriched in the M/C group and T/M group rat serum, of which 12 metabolic pathways were significantly different, mainly distributed in lipid metabolism, amino acid, and endocrine system metabolic pathways. Fermented milk ameliorated inflammation, oxygenation, and hepatocyte injury by regulating lipid metabolism, amino acid metabolic pathways, and related metabolites in the serum of rats with nonalcoholic fatty liver disease. [ABSTRACT FROM AUTHOR]

The abundance and biodiversity of intestinal bacteria play a critical role in immune system. Escherichia coli Nissle 1917 (EcN), a tractable probiotic cell has emerged as a 'smart microbe' that can provide therapeutic modalities at the sites of disease. Additionally, Lactobacillus rhamnosus GG (LGG) represents one of the key probiotics in clinical studies with the ability to enhance intestinal immunity in symbiosis with other cells. To fully exploit the advantages of EcN and LGG, we optimized the commensal culture medium for LGG and EcN, succeeded by the establishment of a novel fluorescence-based colony quantification. From the metabolite analysis, more lactate was consumed when LGG is co-cultured with EcN; thus, YkgG was further explored as it was foreseen to be the enzyme responsible for lactate conversion to pyruvate. The YkgG enzyme from EcN has V max of 64.5 mM min-1 and catalytic ability k cat /K m of 2055 mM-1 min-1, that is 6-fold compared to E. coli MG1655. Co-culture strategy of EcN with LGG in the mimic gastrointestinal tract increased the CFU by 50 % and 40 % within 5 mins and 10 mins, respectively. This practical, feasible, and promising symbiosis system aims to accelerate the application of probiotic in healthy food industries. [Display omitted] • Lactobacillus rhamnosus (LGG) cell growth was boosted with E. coli Nissle (EcN). • Higher lactate uptake rate occurred in commensal culture of EcN and LGG. • The lactate utilization protein YkgG of acidophilic EcN is superior to MG1655. • Using green fluorescent protein eases the cell distinction between EcN and LGG. • Symbiosis EcN and LGG exhibits higher robustness under mimic gut conditions. [ABSTRACT FROM AUTHOR]

Lactobacillus rhamnosus GG (LGG) is one of the most widely used probiotics because of its health benefits and safety. Fucose is among the most abundant hexoses in the human intestine, and LGG consumes fucose to produce energy or proliferate. However, no study has elucidated the metabolism by which LGG metabolizes fucose to produce energy, biomass, and extracellular metabolites. We used metabolomics and flux balance analysis to elucidate these mechanisms and highlight how they might affect the host. We found three different metabolic flux modes by which LGG anaerobically metabolizes fucose to produce energy and biomass. These metabolic flux modes differ from homolactic or heterolactic fermentation and account for the production of lactic acid, 1,2-propanediol, acetic acid, formic acid, and carbon dioxide as a result of fucose metabolism in LGG. We also used gas chromatography/time-of-flight mass spectrometry to identify a variety of short-chain fatty acids and organic acids secreted during fucose metabolism by LGG. Our study is the first to elucidate the unique fucose metabolism of LGG in anaerobic condition. [Display omitted] • The pathway by which LGG metabolizes fucose to produce energy is presented. • The metabolites produced by LGG during fucose metabolism are described. • Potential mechanisms by which LGG induce health benefits in humans are suggested. [ABSTRACT FROM AUTHOR]

Polygonatum kingianum is usually used as a Chinese traditional homology of medicine and foods. P. kingianum polysaccharides exhibit various biological activities. To date, the processing of P. kingianum with Lactobacillus fermentation has been rarely explored. This study investigated the optimum fermentation conditions of P. kingianum using Lactobacillus plantarum and Lactobacillus rhamnosus by response surface methodology (RSM), followed by the extraction and characterization of fermented polysaccharides (namely MFP and SFP respectively), in contrast to non-fermented polysaccharide (NFP). Their changes in physicochemical properties, antioxidant, and cardioprotective activities were studied. High-performance size-exclusion chromatography analysis results demonstrated that a reduction in the proportion of the lower molecular weight fraction II (2.9 kD) of MFP and SFP. Compared to NFP, both MFP and SFP showed increased levels of galactose, galacturonic acid, and rhamnose, but decreased mannose, galactosamine, glucuronic acid, glucose, fucose, and fructose. Furthermore, the 1,1-Diphenyl-2-picrylhydrazyl radical (DPPH) and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) assays revealed the higher antioxidant activities of MFP and SFP. Bioassay results showed that MFP and SFP possessed cardioprotective activities against hypoxia/reoxygenation injury in cardiomyocytes through the alleviation of oxidative stress and the inhibition of cell apoptosis. Collectively, these results could provide a reference for largescale production of polysaccharides form P. kingianum using Lactobacillus in medical and food industries. [Display omitted] • Process for the fermentation of Polygonatum kingianum was optimized. • Lactobacillus fermentation improved antioxidant activity of Polygonatum kingianum. • Fermentation altered the physicochemical properties of polysaccharides. • Fermented-polysaccharides exhibited superior cardioprotective potential. [ABSTRACT FROM AUTHOR]

The steady increase in the prevalence of inflammatory bowel disease (IBD) is regarded as a worldwide health issue. Gut microorganisms could modulate host immune and metabolic status and are associated with health effects. Probiotics, Lactobacillus rhamnosus GG (LGG), are beneficial microorganisms that ameliorate disease and exert advantageous effects on intestinal homeostasis. However, the viability of probiotics will suffer from various risk factors in the digestive tract. In this view, we developed a probiotic coating with nanocomposite using tannic acid (TA) and casein phosphopeptide (CPP) through layer-by-layer technology to overcome the challenges after oral administration. LGG showed an improved survival rate in simulated gastrointestinal conditions after coated. The coating (LGG/TA-Mg2+/CPP) had potent reactive oxygen species (ROS) scavenging ability and improved the survival rate of colorectal epithelial cells after H 2 O 2 stimulation. In DSS-induced colitis, administration of LGG/TA-Mg2+/CPP ameliorated intestinal inflammation and reduced the disruption of barrier function. Furthermore, LGG/TA-Mg2+/CPP increased the abundance and diversity of the gut microbiota. In the mouse model of DSS colitis, LGG/TA-Mg2+/CPP can better activate the EGFR/AKT signaling pathway, thereby protecting the epithelial barrier function of the colon epithelium. In conclusion, the probiotic coating with nanocomposite may become a delivery platform for probiotics applied to IBD. [Display omitted] [ABSTRACT FROM AUTHOR]

Radiation injury to the intestine is one of the most common complications in patients undergoing abdominal or pelvic cavity radiotherapy. In this study, we investigated the potential protective effect of Lactobacillus rhamnosus GG (LGG) on radiation-induced intestinal injury and its underlying mechanisms. Mice were assigned to a control group, a 10 Gy total abdominal irradiation (TAI) group, or a group pretreated with 108 CFU LGG for three days before TAI. Small intestine and gut microbiota were analyzed 3.5 days post-exposure. LGG intervention improved intestinal structure, reduced jejunal DNA damage, and inhibited the inflammatory cGAS/STING pathway. Furthermore, LGG reduced M1 proinflammatory macrophage and CD8+ T cell infiltration, restoring the balance between Th17 and Treg cells in the inflamed jejunum. LGG also partially restored the gut microbiota. These findings suggest the possible therapeutic radioprotective effect of probiotics LGG in alleviating radiation-induced intestinal injury by maintaining immune homeostasis and reshaping gut microbiota. [Display omitted] • Radiation induces intestinal injury by impairing immune balance and gut microbiota. • Lactobacillus rhamnosus GG (LGG) improves intestinal structure and permeability. • LGG inhibits the activation of the inflammatory-related cGAS/STING pathway. • LGG reduces M1 macrophage and restores Th17/Treg cell balance in inflamed jejunum. • LGG regulates intestinal immunity by remodeling the gut microbiota. [ABSTRACT FROM AUTHOR]

[Display omitted] • Comparison between bacterial communities of PDO and non-PDO cheeses. • Metagenomics detect differences not detectable by plate-based methods. • High presence of potential virulence genes in non-PDO cheeses. • Mapping resistome in cheese can support strategies aimed at food safety. This study aimed to evaluate the microbiome, resistome and virulome of two types of Portuguese cheese using high throughput sequencing (HTS). Culture-dependent chromogenic methods were also used for certain groups/microorganisms. Eight samples of raw ewe's milk cheese were obtained from four producers: two producers with cheeses with a PDO (Protected Designation of Origin) label and the other two producers with cheeses without a PDO label. Agar-based culture methods were used to quantify total mesophiles, Enterobacteriaceae, Escherichia coli , Staphylococcus , Enterococcus and lactic acid bacteria. The presence of Listeria monocytogenes and Salmonella was also investigated. The selected isolates were identified by 16S rRNA gene sequencing and evaluated to determine antibiotic resistance and the presence of virulence genes. The eight cheese samples analyzed broadly complied with EC regulations in terms of the microbiological safety criteria. The HTS results demonstrated that Leuconostoc mesenteroides , Lactococcus lactis , Lactobacillus plantarum , Lacticaseibacillus rhamnosus , Enterococcus durans and Lactobacillus coryniformis were the most prevalent bacterial species in cheeses. The composition of the bacterial community varied, not only between PDO and non-PDO cheeses, but also between producers, particularly between the two non-PDO cheeses. Alpha-diversity analyses showed that PDO cheeses had greater bacterial diversity than non-PDO cheeses, demonstrating that the diversity of spontaneously fermented foods is significantly higher in cheeses produced without the addition of food preservatives and dairy ferments. Despite complying with microbiological regulations, both PDO and non-PDO cheeses harbored potential virulence genes as well as antibiotic resistance genes. However, PDO cheeses exhibited fewer of these virulence and antibiotic resistance genes compared to non-PDO cheeses. Therefore, the combination of conventional microbiological methods and the metagenomic approach could contribute to improving the attribution of the PDO label to this type of cheese. [ABSTRACT FROM AUTHOR]

Probiotic set yogurts were produced by adding prickly pear fruit pulp to cow's milk at different ratios (0%, 6%, 8% and 10%). The resultant yoghurts were stored at 4 °C for a maximum of 2 weeks. During the storage, physico-chemical, textural, microbiological and sensory characteristics, colour and mineral profiles of the experimental yoghurts were analysed at 1st, 7th and 14th days. Prickly pear supplementations significantly influenced pH, syneresis, water holding capacity, L*, a*, b* values, firmness, consistency, cohesiveness, viscosity index and the number of Lactobacillus delbrueckii subsp. bulgaricus , Streptococcus thermophilus and Lactobacillus rhamnosus promoting the growth and development of probiotic bacteria as well as increasing amounts of mineral contents in the yoghurts. Besides, carotenoid (0.41–0.63 mg/kg), phenolic (32.9–65.1 mgGAE/kg) and betalain (1.84–2.55 mg/kg) contents of the supplemented yogurts were significantly higher than the control samples (p < 0.05). Consequently, the set yoghurts supplemented with prickly pear fruit pulp have consumable quality, and the results highlighted that prickly pear pulp with 8% can be added to improve bioactive compounds of the probiotic-set yoghurt. • Developing novel functional set yoghurt enriched with high-fibre prickly pear fruits with L. rhamnosus. • Producing a new highly nutritious, sugar-free and natural functional fruit-fortified probiotic set yoghurts. • Increased mineral contents and remarkably improved bioactive compounds of the yogurts. • S. thermophilus and L. rhamnosus promoted the growth and development of probiotic bacteria. [ABSTRACT FROM AUTHOR]

Propionylated potato starch (PPS) with different degrees of substitution (DS) was prepared from native potato starch (NPS) and their potential to encapsulate Lactobacillus rhamnosus GG (LGG) was analyzed. Fourier transform infrared spectroscopy (FTIR) showed a characteristic peak of propionyl groups, which appeared at 1746 cm−1, demonstrating that propionylation occurred. X-ray diffraction (XRD) results revealed that the characteristic diffraction peak intensity of PPS gradually disappeared with the increasing of the DS, which was related to the loss of the ordered crystalline structure of starch granules. Propionylation resulted in the starch to be more thermally stable than its native starch. Furthermore, the propionylated starch had a higher resistance to digestion and hydrophobicity. More importantly, the micro-capsulated LGG derived from propionylated starch could achieve a maximum embedding efficiency of 87.77% at starch DS = 1.54, and also demonstrated a higher resistance to a strong acidic condition and a greater storage stability at 4 °C. This study may highlight a novel approach for probiotic encapsulation using propionylated potato starch as an encapsulant. [ABSTRACT FROM AUTHOR]

The current standard of care for high-risk non-muscle invasive bladder cancer (HR-NMIBC) is Bacillus Calmette Guerin (BCG), however, it carries a non-responder rate of 30-50% with high risk of progression and side effect profile. Sequential intravesical gemcitabine and docetaxel (Gem/Doce) is an increasingly utilized treatment for HR-NMIBC, although prospective validation is pending. Our previous analyses have demonstrated an increased abundance of Lactobacillus rhamnoses GG (LGG) within the tumor stroma of responders, thus, we aimed to assess the role of intravesical LGG instillation as potential therapy in tumor-bearing mice. We used the BBN model to recapitulate the histological and genetic characteristics of human bladder cancer in C57BL/6 mice. Upon ultrasound confirmation of tumor, mice were treated with live LGG (106 CFU) given via intravesical instillation for six weeks. Tumor burden was measured weekly with US. Additional comparative therapy included saline, BCG (106 CFU), and Gem/Doce. (Figure 1A) Cytokine urine analysis utilizing CodePlex Secretome Adaptive Panel* was collected at week 4. Immunohistochemistry was performed with bladder tissue and T-lymphocyte and total CD8 T-lymphocytes per high-power field were calculated. Following monocyte purification and stimulation, we assessed differentiation into macrophage and dendritic cells in both BCG and LGG group using FACS Aria, and processed results through Cell Quest. Additional supernatant cytokine production of monocytes, T-cells, and monocytes and T-cells to LGG and BCG was evaluated using Human CodePlex Adaptive Panel**. Complete response was seen in LGG (4/10), NS (0/10), BCG (2/10), and Gem/Doce (4/10) with tumor volume in LGG and Gem/Doce (5.1 cm3, 5.6 cm3). (Figure 1B). Week 4 urine cytokine demonstrated increased expression of KC (CXCL-1, 538.95 pg/ml), IP-10(CXCL10, 355.17 pg/ml), IL-6(477.05 pg/ml), IL-4(89.35 pg/ml), IL-1B (240.21 pg/ml) and MIP-1a (210.67 pg/ml) in LGG group (p<0.001).(Figure 1E) IHC of LGG demonstrated an increased Tumor/Stroma T-cell Infiltration;(0.93;±0.70).(Figure 1C, D) In vitro stimulation of human monocytes (CD14+/CD16+) and T-cells (CD3+/CD8+/CD4+) with LGG resulted in increased of IL-6 (1.82±;0.82pg/ml), IL-7 (0.68±0.14 pg/ml), and Granzyme B (0.64;±;1.91 pg/ml),;(Figure 1F) with increasing differentiation to immature dendritic cells (CD1+/CD11C-) (88.41 vs 54.33%) Analysis of a murine intravesical therapy model revealed superior tumor response in both LGG and Gemcitabine/Docetaxel groups compared to control NS and standard of care BCG in the treatment of BBN induced tumor. Analysis of urinary LGG cytokine profile demonstrates enhanced immune activation through dendritic cell differentiation and Th2 pathway with direct antitumor effects through enhanced apoptosis.**(GM-CSF, Granzyme B, IFN-γ, IL-2, IL-4, IL-5, IL-6, IL-7, IL-8, IL-9, IL-10, IL-13, IL-15, IL-17A, IP-10, MCP-1, MIP-1α, MIP-1β, Perforin, sCD137, TNF-α, TNF-β).*(GM-CSF, IFN-γ, IL-1β, IL-2, IL-4, IL-5, IL-6, IL-10, IL-12, IL-17A, IP-10, KC, MCP-1, MIP-1α, RANTES, TNF-α) [ABSTRACT FROM AUTHOR]

A healthy microbiome plays an important role in the prevention of illness and maintenance of overall health, including reproductive health. Although the therapeutic advantages of probiotics have been shown to run across multiple organ systems, their role in pregnancy is not well explored. The aim of this review is to highlight the potential advantages and adverse effects of probiotics in pregnancy. Data were collected from the literature over the past decade using PubMed, Medline, Google Scholar, Ovid, Scopus, and Science Direct. A total of 40 articles were utilized in this review. Collected data indicated that prenatal and post-natal supplementation with lactobacilli alone or lactobacilli with Bifidobacterium spp. seems to be protective. Probiotics may improve insulin resistance and consequently reduce the risk of gestational diabetes. Probiotics may also reduce anxiety and depression by influencing brain activity. Additionally, they interfere with vaginal flora to make it friendlier to beneficial bacteria, and enhance anti-inflammatory or reduce pro-inflammatory cytokines. They may also decrease eczema in breastfed infants and prevent allergic reactions by downregulating Th2 responses to specific allergens from mid to late gestation. Leveraging the cervicovaginal microbiota could promote a number of positive pregnancy-related health outcomes. Caution should be exercised in the selection, dosing, and monitoring of probiotics administration. More comprehensive randomized clinical trials are needed to reach a more meaningful evidence-based clinical knowledge. [ABSTRACT FROM AUTHOR]

Nowadays, there is an increasing knowledge that probiotic bacteria, topically applied, affects skin pathology. The objective of this study is to evaluate the effect on wound healing of locally applied probiotics by calculating the 3-D configuration of a standardized excisional wound. Fifty-two male Wistar rats were randomly allocated into groups: control, PRO1 [L. plantarum] and PRO2 [L. rhamnosus, B. longum]. Six excisional full-thickness wounds were created on each dorsum by an 8-mm circular biopsy punch; probiotics or saline were applied on days 0, 2, 4, 8, 16, photos of the wounds taken and specimens excised for histology [4 rats/group/time-point]. Both probiotic-groups exhibited accelerated healing significantly faster than the control, throughout, PRO2 exhibiting finally the best results [day 16]. However, only on day 2, did PRO1 exhibit the best results [wounded area, borders distance and epitheliazation line]. The results clearly demonstrate that the topical application of probiotics significantly improves the healing process, each strain working differently and more effectively in different healing phases. Thus, a combined formula containing different probiotics to modulate various healing phases is desirable. To this end our research continous. [ABSTRACT FROM AUTHOR]

Droplets of the same composition can be transformed into particles with varying properties by different drying methods and conditions. In this study, Lactobacillus rhamnosus GG (LGG) encapsulated in trehalose matrix was produced using a micro-fluidic jet spray dryer and a micro-fluidic spray-freeze tower, respectively, with 10 and 30 wt% protectant. The spray-freeze-dried microparticles between 139.9 and 152.9 μm showed porous morphology with airy structure, contrasting the spherical, smooth, and dense microparticles produced by spray drying with relatively small size (75.1–110.4 μm). The encapsulated cells formed clusters in spray-dried microparticles. The high-solids protectant of 30 wt% resulted in high survivals of LGG (35.40% and 49.58%) with minimal cellular membrane damages and relatively high metabolic activity in both spray drying and spray-freeze drying. Compared to the 10% spray-dried particles with a survival of 30.04%, a lower survival of 12.56% and more substantial cellular injuries were observed for the 10% spray-freeze-dried particles, reflecting the damage to cells from water crystallization during freezing. Both spray-freeze-dried samples exhibited much better stability during storage and in vitro digestion than the spray-dried samples, which could be linked to the low residual moisture after dehydration. Considering stresses experienced by LGG cells, spray-freeze drying offers a promising alternative to freeze drying for producing active lactic-acid-bacteria powders, whereas the intensity of stresses under the tested spray-drying conditions remained challenging for achieving the maximal retention of the viability and functionality of the bacteria. • Solid SD particles and porous SFD particles were produced to embed LGG in trehalose • Different particle formation processes caused varying stresses during dehydration • Highest and lowest survivals observed with 30% and 10% SFD powders, respectively • The trends of cellular injuries generally followed the results of survival • 30% SD powder showed the poorest stability despite a high survival and minor injury [ABSTRACT FROM AUTHOR]

Plant-based yoghurt (PBY) presents an alternative for vegetarians, flexitarians, and individuals with dairy allergies. However, how the bacterial (culture) variations can impact the properties are not yet well investigated. This study aims to investigate the physicochemical attributes, encompassing texture, rheological properties, microstructure, and sensory characteristics, of yoghurt formulated with a lupin-oat base as affected by the addition of commercial probiotics including Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactobacillus rhamnosus, L. casei 431 (Lactobacillus paracasei), Lactobacillus plantarum , BB12 (Bifidobacterium sps) during storage at 4 °C for 28-day. Significantly, lupin-oat yoghurt fermented with a combination of Lactobacillus plantarum, and Bifidobacterium species exhibited rapid metabolic activity, leading to a notable reduction in fermentation time compared to other probiotic strains. Furthermore, this combination conferred similar water-holding capacity, firmness, and consistency with dairy yoghurt (control). Different probiotic strains induced variations in particle size and led to shear-thinning behaviour across all yoghurt samples. Over the refrigerated storage, a decline in apparent viscosity was observed and lupin-oat yoghurt exhibited greater rigidity compared to dairy yoghurt. Changes in the yoghurt microstructure during storage, notably the presence of increased serum pores were associated with its functional attributes. Confocal and scanning electron microscopy revealed distinctive microstructural features in yoghurt fermented with Lactobacillus plantarum and Bifidobacterium species compared to other probiotic combinations. Notably, this combination garnered higher sensory ratings for appearance, taste, flavour, texture, and overall acceptability, positioning it as a suitable dairy yoghurt alternative. These findings provide insights into enhancing the structural and sensory attributes of lupin-oat-based yoghurt. [Display omitted] • Probiotic combination impacts texture, rheology, microstructure, and moisture in lupin-oat yoghurt. • Lactobacillus plantarum and Bifidobacterium species accelerate fermentation and mimic dairy yoghurt texture. • Probiotics alter particle size and induce shear-thinning behaviour. • Refrigerated storage reduces viscosity. • Lupin-oat yoghurt becomes structurally firmer. [ABSTRACT FROM AUTHOR]

The complex sample matrix poses significant challenges in accurately detecting heavy metals. In view of its superior performance for the biological adsorption of heavy metals, probiotic bacteria can be explored for functional unit to eliminate matrix interference. Herein, Lactobacillus rhamnosus (LGG) demonstrates a remarkable tolerance and can adsorb up to 300 μM of Hg2+, following the Freundlich isotherm model with the correlation coefficient (R2) value of 0.9881. Subsequently, by integrating the CRISPR/Cas12a system, a sensitive and specific fluorescent biosensor, "Cas12a-MB," has been developed for Hg2+ detection. Specifically, Hg2+ adsorbed onto LGG can specifically bind to the nucleic acid probe, thereby inhibiting the binding of the probe to LGG and the subsequent activation of the CRISPR/Cas12a system. Under optimal experimental conditions, with the detection time of 90 min and the detection limit of 0.44 nM, the "Cas12a-MB" biosensor offers a novel, eco-friendly approach for Hg2+ detection, showcasing the innovative application of probiotics in biosensor. [ABSTRACT FROM AUTHOR]

In this study, the impact of Gluconolactone (GDL) concentration on the formation of high-internal-phase emulsion gels (HIPEGs) and the gastrointestinal digestive viability of Lactobacillus plantarum encapsulated within these HIPEGs were demonstrated. Increasing GDL concentrations led to cross-linking of particles at the oil-water interface, thereby stabilizing smaller oil droplets. The addition of GDL to HIPEs results in a significant increase in the secondary structure of SPI, specifically in β-sheet and β-turn formations, accompanied by a reduction in α-helix percentage. This alteration enhanced the binding effect of protein on water, leading to changes in intermolecular force. Notably, HIPEGs containing 3.0% GDL demonstrated superior encapsulation efficiency and delivery efficiency, reaching 99.0% and 84.5%, respectively. After 14 d of continuous zebrafishs feeding, the intestinal viable cells count of Lactobacillus plantarum reached 1.18 × 107 CFU/mL. This finding supports the potential use of HIPEGs as a probiotic delivery carrier, effectively enhancing the intestinal colonization rate. [Display omitted] • HIPEGs increased the intestinal colonization rate of L. plantarum in zebrafishs. • GDL addition altered SPI structure and improved intermolecular forces. • HIPEGs with 3.0% GDL achieved 84.5% delivery efficiency. • HIPEGs elevated L. plantarum viability, promising as a probiotic carrier. [ABSTRACT FROM AUTHOR]

The primary objective of this study was to characterize lactic acid bacteria (LAB) strains derived from sourdough for possible utilization as functional starters to produce sourdough and various cereal-based fermented foods. A total of 350 autochthonous LAB strains were isolated from 65 Type I sourdough samples and characterized using six random amplified polymorphic DNA (RAPD) primers at intra- and interspecific levels. Species identification of selected strains representing distinct clusters from RAPD analysis was performed based on the 16S rRNA region. The LAB strains were identified as Companilactobacillus crustorum (n = 135), Levilactobacillus brevis (n = 125), Latilactobacillus curvatus (n = 40), Companilactobacillus paralimentarius (n = 32), and Lactiplantibacillus plantarum (n = 18). A total of 66 LAB strains were selected for technological characterization along with two commercial strains. The characterization involved acidity development, EPS production potential, leavening activity, and growth abilities under harsh conditions. Principle component analysis (PCA) identified 2 Lp. plantarum and 14 Lev. brevis strains as the most relevant technologically. Among them, Lp. plantarum L35.1 and Lev. brevis L37.1 were resistant to tetracycline. Evaluation of probiotic characteristics (survival in pH 2.5 and bile presence, auto aggregation capacity, hydrophobic activity, antioxidant activity, antimicrobial activity) by PCA identified four strains with relevance to Lactobacillus rhamnosus GG (LGG), which were further selected for in vitro digestion assays. Lactiplantibacillus plantarum L7.8, Lev. brevis L55.1, and L62.2 demonstrated similar viability indices to LGG, along with increased auto aggregation capacity and antioxidant activity. These strains are promising as candidate starters for producing sourdough and sourdough-related fermented food products. • Sourdough lactic acid bacteria were characterized based on their functionality. • RAPD markers revealed significant intraspecific genetic diversity. • The technological traits of genetically diverse strains were evaluated. • Technologically prominent isolates were further screened for probiotic properties. • Three strains emerged as functional starters. [ABSTRACT FROM AUTHOR]

Rice husks are rich in xylan, which can be hydrolyzed by xylanase to form xylooligosaccharides (XOS). XOS are a functional oligosaccharide such as improving gut microbiota and antioxidant properties. In this study, the structure and functional characteristics of XOS were studied. The optimal xylanase hydrolysis conditions through response surface methodology (RSM) were: xylanase dosage of 3000 U/g, hydrolysis time of 3 h, hydrolysis temperature of 50 °C. Under this condition, the yield of XOS was 150.9 mg/g. The TG-DTG curve showed that XOS began to decompose at around 200 °C. When the concentration of XOS reached 1.0 g/L, the clearance rate of DPPH reached 65.76 %, and the scavenging rate of OH reached 62.10 %, while the clearance rate of ABTS free radicals reached 97.70 %, which was equivalent to the clearance rate of V C. XOS had a proliferative effect on four probiotics: Lactobacillus plantarum , Lactobacillus brucelli , Lactobacillus acidophilus , and Lactobacillus rhamnosus. However, the further experiments are needed to explore the improvement effect of XOS on human gut microbiota, laying a foundation for the effective utilization of XOS. XOS have a wide range of sources, low price, and broad development prospects. The reasonable utilization of XOS can bring greater economic benefits. [ABSTRACT FROM AUTHOR]

The enhancement of antimicrobial wound dressings is of utmost importance in light of the escalating risk of antibiotic resistance caused by excessive antibiotic usage. Conventional antimicrobial materials eradicate pathogenic bacteria while impeding the proliferation of beneficial bacteria during the management of wound infections, thereby disturbing the equilibrium of the skin micro-ecosystem and engendering recurrent cutaneous complications. Lactobacillus rhamnosus (L.rha) is a probiotic that can inhibit the growth of certain pathogenic bacteria by secreting a large number of metabolites. In this paper, we synthesized a cross-linker (SPBA) with a boric acid molecule from succinic acid and 4-(bromomethyl)phenylboronic acid, which formed a boric acid ester bond with a diol on the natural polysaccharide sodium alginate (SA), and obtained a pH/reactive oxygen species (ROS) dual-responsive hydrogel (SA-SPBA) for loading L.rha to treat wound infections. The SA-SPBA@L.rha hydrogel improves the survival of L.rha during storage and has good injectability as well as self-healing properties. The hydrogel showed good biocompatibility, the antimicrobial effect increases in a dose-dependent manner, and it has a certain antioxidant and anti-inflammatory capacity, accelerating wound repair. The use of SA-SPBA@L.rha hydrogel provides a safe and effective strategy for the repair of skin wound infections. [ABSTRACT FROM AUTHOR]

Polysaccharides are important nutritional and functional elements, especially those from edible plants and fungi. However, bioactivities of plant and fungal polysaccharides are usually low, and they cannot meet actual needs. Apart from physical, chemical, and enzymatic modifications, microbial fermentation is also a safe, green, promising, and preferred strategy. As a probiotic with long application history, Lactobacillus has been widely used to ferment food and modify bioactive ingredients such as plant and fungal polysaccharides. Lactobacillus fermentation can not only modify structural features and physicochemical properties of plant and fungal polysaccharides, but also enhance their bioactivities and applications. By summarizing relevant literature in last 5 years, Lactobacillus fermentation is found to remarkably improve bioactivities of plant and fungal polysaccharides, which is more and more favored and valued by scholars. Meanwhile, four strains (Lactobacillus rhamnosus , Lactobacillus plantarum , Lactobacillus fermentum , and Lactobacillus casei) are usually used to modify plant and fungal polysaccharides, and three structural features (molecular weight, monosaccharide, and morphology) are mainly affected. This work can not only provide a green modification method on plant and fungal polysaccharides with Lactobacillus fermentation, but also help to develop fermented functional beverages or food involving Lactobacillus directly. • Lactobacillus is a safe probiotic with long application history. • Lactobacillus fermentation modifies structural and physicochemical properties of plant and fungal polysaccharides. • Lactobacillus fermentation enhances bioactivity and application of plant and fungal polysaccharides. [ABSTRACT FROM AUTHOR]

The protective effect of solid fat on probiotics to reduce heat damage during spray drying was revealed in previous study. However, the direct dispersion of fresh cells in the thermo-protectants did not encapsulate the probiotics in the oil phase, but dispersed in the water phase. Therefore, this study aims to improve the protective effect of solid fat to probiotics during spray drying by encapsulating Lactobacillus rhamnosus GG (LGG) in double emulsion (W/O/W) containing solid fat. In addition, various prebiotics were added in W/O/W as wall materials, and their ability of improving the vitality of probiotics was evaluated by combining spray drying and re-culture. The results of fluorescence microscope and scanning electron microscope demonstrated the successful encapsulation of LGG in double emulsions during spray drying, which increased the survival rate from 43.23% to 65.16% while improved the integrity of the subcellular structure. In terms of prebiotic effects, the microcapsules of W/O/W + inulin showed the lowest water activity and higher glass transition temperature, leading to the best survival of LGG during storage in all tested formulations, while W/O/W + FOS had the best proliferation-promoting in re-culture due to the fact that LGG consumed more FOS than other prebiotics during re-culture. Therefore, the current study has provided valuable information for the selection of carriers and wall materials in improving the viability of probiotics during spray drying. [Display omitted] • LGG successfully embedded in double emulsion when PGPR is 4% and W 1 /O content is 30%. • Double emulsion increased the activity of LGG during spray drying and storage. • Prebiotics addition further improved the protection of double emulsion on LGG. • Fructo-oligosaccharides had the best effect on the proliferation of LGG. [ABSTRACT FROM AUTHOR]

In modern broilers, the period of embryonic development constitutes a greater proportion of a broiler's productive life. Hence, optimum embryonic development can exert a significant influence not only on chick hatchability and hatchling quality but also on overall broiler growth and performance. Further healthy and active hatchlings are correlated with improved posthatch performance. In this regard, probiotics are good candidates to mediate early-life programming. Therefore, we evaluated the effect of In ovo probiotic spray application on broiler hatchability and hatchling quality. The experiment was set out as a completely randomized study with 2 independent trials. In each trial, 540 eggs (Ross 308) were either sprayed with phosphate buffered saline (PBS ; control) or probiotics [∼9 log CFU/egg of Lactobacillus rhamnosus NRRL B-442(LR) or Lactobacillus paracasei DUP 13076 (LP)] during incubation. On day 18, eggs were transferred to the hatcher and set up for hatching. Starting on day 19, eggs were observed for hatching to determine the spread of hatch and hatchability. Hatched chicks were then assessed for quality using the Tona and Pasgar score and morphometric measurements including hatchling weight, yolk-free-body-mass and hatchling length were measured. Further, chicks were reared in floor pens for 3 wk to assess posthatch growth. Overall, In ovo probiotic supplementation improved hatchability and hatchling quality. Specifically, the spray application of LP improved hatchability by ∼ 5% without affecting the spread of hatch. Further, both LR and LP significantly improved Pasgar and Tona score, indicating an improvement in hatchling quality. Also, LP and LR significantly improved hatchling weight, yolk-free-body-mass, and posthatch growth in chicks. LR significantly improved hatchling weight and hatchling length (P < 0.05). Moreover, this increase in posthatch growth was positively correlated with hatchling weight in the probiotic groups. Overall, our study demonstrates that In ovo probiotic application exerts a positive effect on hatchability, hatchling quality, and subsequent posthatch growth. [ABSTRACT FROM AUTHOR]

Probiotic bacteria could be administrated to broilers using the in ovo injection technique during 17.50 and 19.20 d of incubation to accelerate microbial maturation in the intestinal tract. The effects of Lactobacillus rhamnosus (LR) injected in-ovo on intestinal morphology, mRNA expressions of intestinal health-related genes, and selected intestinal microbial of yellow broilers with or without Eimeria challenge were studied. A total of 360 yellow broiler hatching eggs were randomly assigned into 6 treatments with 60 replicate eggs per treatment. Six treatments were arranged in a 3 (LR dosage at 0, 10⁶, and 10⁸ CFU/egg at 18.5 d of incubation) × 2 (Eimeria oocyst challenge vs. PBS challenge at 10 d of age) factorial design. Tissues and cecal contents were sampled on d 19 posthatch. Our results indicated that the coccidial infection increased duodenum, jejunum, and liver relative weights to body weight, duodenal crypt depth, and HSP90 expression, and reduced goblet cell density and Occludin expression. In ovo injection of LR at 106 CFU/egg downregulated the Occludin expression and increased the Clostridium perfringens level in Eimeria -challenged broilers. When the LR dosage increased to 10⁸ CFU/egg, relative weights of duodenum, jejunum, ileum, and liver increased, villus length of lower small intestine and cecal Lactobacillus abundance in challenged broilers were reduced, and the Escherichia coli and Clostridium perfringens abundances in unchallenged broilers were increased. In summary, in ovo injection of LR at a dosage equal to or higher than 106 CFU per egg exacerbated coccidial infection in the intestinal tract and resulted in cecal bacterial imbalance. The probiotic dosage must be considered for in ovo administration in broiler production. [ABSTRACT FROM AUTHOR]

Helicobacter pylori (H. pylori) resistance due to antibiotics is becoming increasingly prevalent, and the search for healthy alternatives to drugs has become a popular research topic. Curcuma longa and Lactobacillus rhamnosus are not only inhibitory to H. pylori but also have good compatibility. It was found that acid-tolerant L. rhamnosus had a significant coaggregation effect on H. pylori , but the inhibitory effect was weak. The polyphenol or flavonoid content of Curcuma extract was significantly correlated with the antimicrobial effect, but the inhibition time would be shortened due to its decomposition or destabilization in the digestive system. Both were able to synergistically inhibit H. pylori adhesion and expression of certain genes (SabA , UreE , UreI , and UreG), with no significant synergistic effect in inhibiting urease. The combination of Curcuma extract with L. rhamnosus enhanced the inhibitory effect, solved the problem of drug resistance, and improved the short duration of inhibition of Curcuma extract. This study aimed to combine the antimicrobial effect of Curcuma extract with the function of L. rhamnosus in regulating the gastrointestinal flora and to investigate the synergistic inhibitory effect of the two on H. pylori. The findings provide a theoretical basis for subsequent cellular, animal, or clinical experiments. [ABSTRACT FROM AUTHOR]

This study was performed to evaluate the physicochemical quality, shelf life, and sensory properties of raw ground beef incorporated with two different probiotics, namely Bifidobacterium bifidum and Lactobacillus rhamnosus , at concentrations of 106/g. Control and the probiotics-treated groups were formed into meatballs to be stored at 4 °C for 18 days. Our results indicated that the incorporation of probiotics was associated with a significant reduction in pH compared to control samples. Significant improvements (reductions) in TVB-N and free fatty acids were also reported in probiotics-inoculated samples as compared with control samples on day 3 of storage and afterward. Both probiotics were also associated with significant reductions in TBA value. Regarding sensory attributes of the meat, both B. bifidum L. and rhamnosus improved the appearance, color, odor, consistency, and overall acceptability of ground beef samples and achieved shelf-life extension reaching to 15 and 18 days, respectively. Of note, the L. rhamnosus achieved better results versus the B. bifidum, however with no significant difference. Overall, the findings demonstrated that L. rhamnosus and B. bifidum could be used as bio-preservative agents to extend the shelf life and improve the chemical quality and sensory attributes of raw ground beef during cold storage. [Display omitted] • B. bifidum and L. rhamnosus can be used as bio-preservatives in meat products. • B. bifidum and L. rhamnosus probiotics improved the chemical quality of ground beef. • B. bifidum and L. rhamnosus improved the sensory attributes of ground beef. • B. bifidum and L. rhamnosus extended the shelf life of refrigerated ground beef. • Lactobacillus rhamnosus is superior to Bifidobacterium bifidum as a bio-preservative. [ABSTRACT FROM AUTHOR]

Immunoglobulin A (IgA), a mucosal immune antibody, exhibits different degrees of affinity to intestinal bacteria and performs a diverse range of immune functions. IgA secretion is closely related to microbial stimulation. The stimulation pathways and effects of pathogenic intestinal bacteria and probiotics are reported to be different. However, it is unclear whether the mode of action between probiotics, gut microbiota, and IgA in healthy hosts varies depending on strain differences. In this study, six different strains of Lactobacillus rhamnosus from humans were used to investigate the differences in their effects on IgA levels and the gut microbiota affinitive to IgA in the intestines of healthy mice. It was found that six strains of L. rhamnosus exerted different effects on IgA levels and IgA-coated bacteria in the intestines of healthy mice. Short-term administration of L. rhamnosus CCFM1228, 28L2 and W6L1 improved the secretion of intestinal IgA and the IgA index values for Escherichia – Shigella , Pseudomonas , and other potential pathogens. However, for other species in the intestinal, L. rhamnosus strains showed different trends in their regulatory effects. L. rhamnosus CCFM1228 decreased the affinity of IgA for Enterococcus and increased the IgA index values for Alistipes and Alloprevotella. But L. rhamnosus 66L1 and W6L1 significantly increased the affinity of IgA for Pseudomona. However, this change was not significantly correlated with caecal SCFA levels or colonic inflammatory factors. Finally, only L. rhamnosus 66L1, CCFM1228, and W6L1, which enhanced 1 week faecal IgA concentration, promoted the transcription level of ACIDA. This study helps to provide new insights into the effect of L. rhamnosus on the intestinal IgA level and IgA–microbiota interactions in the gut of healthy hosts, thus supporting the individualized selection of probiotics for immune intervention. [Display omitted] • Short-term intake of L. rhamnosus affected the secretion of intestinal IgA in healthy mice. • L. rhamnosus changed the affinity of IgA for some symbiotic bacteria in a strain-specific manner. • L. rhamnosus may regulate IgA secretion through the ACIDA pathway in the colon. [ABSTRACT FROM AUTHOR]

Massive secretion of glucocorticoids or excessive use of dexamethasone (Dex) can cause oxidative stress and negatively affect the health status of animals. The objective of this study was to investigate whether the use of Lactobacillus (LAB) or/and carnosine (CAR) can effectively improve the antioxidant capacity of the liver and kidneys of normal or dexamethasone-induced stress mice and its potential mechanisms. 48 ICR mice were randomly divided into eight groups: Control, LAB, CAR, LAB + CAR, Dex, Dex + LAB, Dex + CAR, and Dex + LAB + CAR. The results indicated that carnosine and Lactobacillus rhamnosus had a complementary effect on antioxidant stress. The combination of the two could better improve the increased serum ALT activity and CRE content, increased liver index, decreased kidney index, and changes in liver and kidney tissue morphology induced by dexamethasone in mice. Part of the involved mechanisms were: Carnosine combined with Lactobacillus rhamnosus promoted the expressions of downstream antioxidant genes SOD1, SOD2, GSH-Px1, and HO-1 by increasing Nrf2 expression in liver and kidney tissues. It also increased the contents of activated antioxidant enzymes SOD, GSH-Px, CAT, and HO-1, thereby reducing ROS and MDA levels and alleviating liver and kidney oxidative damage caused by dexamethasone. [Display omitted] [ABSTRACT FROM AUTHOR]

Lactic acid bacteria (LAB) fermentation has the potential to be an effective way to improve the flavor of foods. In this study, Lactococcus lactis (L. lactis), Lactobacillus plantarum (L. plantarum) and Lactobacillus rhamnosus (L. rhamnosus) co-fermented oat beverage was prepared and both the molecular and biochemical basis for its unique flavor formation were investigated by using cross-correlation analysis combined with untargeted flavoromics. Results showed that via co-fermentation main flavor substances like organic acids, free amino acids (FAAs) and volatile flavor compounds (VFCs) could be regulated dynamically. Interaction network analysis and redundancy analysis (RDA) convinced the crucial roles of three bacteria in shaping the overall flavor profile of co-fermented beverage, especially for the formation of soft sourness, sweetness, and freshness. According to untargeted metabolomics, it could be concluded that co-fermentation regulated significant differential metabolites (56 in total) unique to LAB co-fermented oat beverage such as benzoic acid, DL-arginine, uridine, and citrate. KEGG pathway enrichment analysis further predicted the viable formation pathways of key flavor compounds obtained by RDA such as organic acids (malate, citrate, et al.), FAAs (aspartate, glutamate, et al.) and VFCs (2,3-butanedione, 1-nonanol, et al.). This work demonstrates the positive flavor contribution of LAB co-fermentation, providing valuable reference for subsequent multi-omics studies on fermented oat products. [ABSTRACT FROM AUTHOR]

Fucoidan from Laminaria japonica became sterilized with an autoclave and ultraviolet (UV) radiation. Potential prebiotic and antibacterial activities of sterilized fucoidans (SF) were the subject of investigation. Molecular weight, monosaccharide composition, FTIR, and NMR spectra of SF underwent evaluations to elucidate the relationship between the structure and activities of SF. The growth of Lactobacillus rhamnosus GG and L. acidophilus with autoclave sterilized fucoidan (ASF) and the growth of L. plantarum , L. gasseri , L. paracasei , and L. reuteri with UV sterilized fucoidan (USF) increased significantly. Also, fucoidan was vastly more effective than fructooligosaccharides in improving the growth of L. gasseri , L. reuteri , and L. paracasei. The growth of Escherichia coli and Bacillus cereus decreased at each SF concentration. ASF was more effective against E. coli , B. cereus , and Staphylococcus aureus than the USF efficiency. However, USF exhibited more inhibitory effects on the growth of Enterobacteriaceae compared to the ASF efficiency. When comparing the ASF and USF, autoclave caused a considerable decrease in molecular weight and uronic acid content, increased fucose and galactose, and made no significant changes in NMR spectra. Fucoidan effectively promoted probiotic bacterial growth and reduced pathogenic outbreaks in the medium. Therefore, it can occur as a new algal prebiotic and antibacterial agent. [Display omitted] • UV sterilized fucoidan improved L. plantarum , L. paracasei and L. reuteri growth. • Autoclave sterilized fucoidan improved L. rhamnosus and L. acidophilus growth. • Fucoidan was as effective as FOS on improving the growth of probiotic Lactobacilli. • Autoclave and UV sterilized fucoidans inhibited the growth of pathogenic bacteria. [ABSTRACT FROM AUTHOR]

The booming mushroom industry envisages economic merits, and massive unutilized waste production (∼ 20 %) creates an opportunity for valorization. Chitosan, a bioactive polysaccharide, has drawn immense attention for its invaluable therapeutic potential. Thus, the present study was conducted to extract chitosan from mushroom waste (MCH) for its prebiotic potential. The structural characterization of MCH was carried out using NMR, FTIR, and XRD. The CP/MAS-13CNMR spectrum of MCH appeared at δ 57.67 (C2), 61.19 (C6), 75.39 (C3/C5), 83.53 (C4), 105.13 (C1), 23.69 (CH3), and 174.19 (C = O) ppm. The FTIR showed characteristic peaks at 3361 cm−1, 1582 cm−1, and 1262 cm−1 attributed to –NH stretching, amide II, and amide III bands of MCH. XRD interpretation of MCH exhibited a single strong reflection at 2θ =20.19, which may correspond to the "form-II" polymorph. The extracted MCH (∼ 47 kDa) exhibited varying degrees of deacetylation from 79 to 84 %. The prebiotic activity score of 0.73 to 0.82 was observed for MCH (1 %) when supplemented with probiotic strains (Lactobacillus casei , L. helveticus , L. plantarum , and L. rhamnosus). MCH enhanced the growth of Lactobacillus strains and SCFA's levels, particularly in L. rhamnosus. The MCH also inhibited the growth of pathogenic strains (MIC of 0.125 and 0.25 mg/mL against E. coli and S. aureus , respectively) and enhanced the adhesion efficiency of probiotics (3 to 8 % at 1 % MCH supplementation). L. rhamnosus efficiency was higher against pathogens in the presence of MCH, as indicated by anti-adhesion assays. These findings suggested that extracted polysaccharides from mushroom waste can be used as a prebiotic for ameliorating intestinal dysbiosis. [Display omitted] [ABSTRACT FROM AUTHOR]

Spray drying microencapsulation has emerged as a promising technique for producing highly active probiotic powders. The efficient delivery of live probiotics to their target site, particularly the intestinal tract, is crucial for their therapeutic effectiveness. This study aimed to investigate the intestinal-targeted delivery function of particles containing Lactobacillus rhamnosus GG, trehalose and Eudragit® L100 (L100) under various thermal convective drying conditions. The particle drying history, component migration within particle, and the microstructures of the final particles were thoroughly analysed. Our findings demonstrate that temperature and flow rate significantly influence the migration behaviours of trehalose and L100 within the droplets, subsequently impacting the substance distribution on the surface of the final particles. Notably, higher temperatures and flow rates promote the deposition of L100 on the particle surface, leading to enhanced intestinal-targeted delivery function. Cells encapsulated in spray-dried powders containing L100 and produced at 160 °C exhibited higher survival rate and bioaccessibility during simulated gastrointestinal digestion, compared to those obtained at 140 and 120 °C. This study provides insight into the thermal convective drying behaviours and intestinal-targeted delivery function of L100-Tre-LGG particles. It contributes to the field of probiotic delivery and holds significant potential for improving therapeutic outcomes in various applications. • Particle intestinal-targeted delivery can be regulated by controlling drying condition. • Component migration and separation determine particle intestinal-targeted delivery. • Regulating drying behaviours can improve L100 absorption onto particle surface. • Severe drying conditions enhance particle intestinal targeted delivery. [ABSTRACT FROM AUTHOR]

Bioprotective cultures are applied to control the fungal spoilage of fermented dairy products but only few studies evaluated their efficacy in cheese. To evaluate growth and antifungal activity of bioprotective lactobacilli, cultures were used singly and combined adjunct cultures for laboratory-scale Crescenza cheese, a fresh cheese, and for pilot-scale Gouda cheese, respectively. Growth of the bioprotective cultures was characterized by surface plating, strain-specific qPCR and nanopore sequencing of full-length 16S rRNA genes. Analysis of Crescenza cheese by viable plate counts documented growth over 14 d of storage. In Gouda cheese, strain-specific qPCR demonstrated the growth of the lactobacilli during the first 45 d of ripening. Metagenomic sequencing demonstrated that the microbial community of Gouda cheeses was dominated by the starter and adjunct cultures with the relative abundance of other bacteria accounting for less than 0.5%. Adjunct cultures inhibited Penicillium caseifulvum and Penicillium roqueforti in Crescenza cheese; Lacticaseibacillus rhamnosus FUA3185 and Lacticaseibacillus paracasei FUA3413 extended the mold-free days almost 1.5-fold. Growth of yeasts was not inhibited. In Gouda cheese, Lactiplantibacillus plantarum FUA3183 and FUA3247 reduced the growth of Debaryomyces hansenii FUA4064 by 1.5 log and extended the mold-free shelf life for 3 d in 45 d-ripened cheese. Longer ripening time decreased the antifungal activity and the culture was no longer active towards yeasts. The abundance of Mn2+ in the curds of Crescenza cheese (0.2–0.4 mg kg−1 FW) was not altered by bioprotective cultures. The antifungal effect of Lct. rhamnosus , Lct. paracasei and Lactiplantibacillus plantarum thus depends on the type of cheese. • Antifungal lactobacilli inhibited mycelial molds but not yeasts in fresh cheese. • Antifungal lactobacilli only weakly inhibited mycelial molds in Gouda. • Lct. rhamnosus, Lct. paracasei and Lp. plantarum were antifungal in both models. • Ff. milii was effective only in fresh cheese. • Starter and adjunct cultures dominated cheese microbiota throughout 90 d of ripening. [ABSTRACT FROM AUTHOR]

There are numerous evidence supporting the association between Helicobacter pylori (H. pylori) infection and the occurrence of cognitive deficits in humans. In this regard, treatment of H. pylori infection has been suggested as an effective strategy to decelerate the neurodegenerative processes of memory deficits in AD patients. Numerous studies support the beneficial effects of probiotics on various pathological conditions, particularly cognitive deficits, however, this concern has not been addressed in relation to the memory impairment induced by H. pylori infection. In the present study, we aimed to reveal whether oral administration of two bacterial probiotics (including Lactobacillus rhamnosus and Lactobacillus plantarum), could ameliorate H. pylori -induced memory deficits at behavioral level in rats. Besides, cellular mechanisms were investigated by biochemical methods to find out how probiotic effects are mediated in hippocampal circuitry. Male Wistar rats were infected by H. pylori for 3 consecutive days, then probiotic treatment was done for the next 3 days and after a drug-free period (12 days), animals were assessed by Morris Water Maze and Novel Object Recognition tests. Finally, rats were euthanized by CO 2 and hippocampal tissues were excised for biochemical measurements. Results indicated that H. pylori infection markedly impairs memory function in rats which is associated with alterations of oxidative, inflammatory, neurotrophic, and cholinergic markers. Interestingly, treatment with either of the probiotics alone or in combination, significantly improved the H. pylori -induced memory deficits and this was associated with restoration of balance in biochemical factors within the hippocampal neurons. [ABSTRACT FROM AUTHOR]

Plant-based yoghurt is on the rise, addressing both sustainability and innovation in food production. The macro-molecular changes driven by bacterial strains during fermentation of plant-based yoghurt leading to diverse nutritional functionality, however, is overlooked. Here, the lupin-oat milk yoghurt was developed using three distinctive commercial starter cultures composed of Lactobacillus delbrueckii sub bulgaricus, Streptococcus thermophilus and Lactobacillus rhamnosus for yoghurt 1 (Y1), Lactobacillus delbrueckii sub bulgaricus, Streptococcus thermophilus and Lactobacillus paracasei for yoghurt 2 (Y2), Lactobacillus plantarum and Bifidobacterium sps for yoghurt 3 (Y3). The post-acidification, proteolytic activity, amino acid composition, cell viability, peptide profile and angiotensin-converting enzyme (ACE) inhibitory activity were investigated during seven days of refrigeration at 4 °C. Gel electrophoresis and size exclusion chromatography (SEC) of yoghurts, showed substantial degradation of proteins into low molecular weight protein fractions (45, 55 and 75 kDa) which are complemented by an increase in small polypeptides with a molecular weight of <20 kDa. The bacteria did not fully utilize the released peptides, leading to significant accumulations in the medium. This observation indicates the potential presence of bioactive compounds with beneficial effects. The SEC peak fraction containing a smaller peptide size ranging from 0.059 to 0.87 kDa showed better ACE inhibitory activity. A comprehensive analysis of peptide profiling of the yoghurts was done using Nano UPLC-MS/MS which showed co-cultures promoted the formation of peptides. After undergoing bacterial fermentation, the number and types of peptides followed the Y3>Y1>Y2 sequence. This study emphasizes the potential of lupin-oat yoghurts peptides as a functional component. [Display omitted] • Probiotic strains dictated the nutritional functionality of lupin-oat yoghurt. • Substantial degradation of proteins into low molecular weight protein fractions. • Smaller peptide (0.059–0.87 kDa) showed better ACE inhibitory activity. • Lactobacillus plantarum and Bifidobacterium sps were the highest peptide fermenter. [ABSTRACT FROM AUTHOR]

In this study, Lactobacillus rhamnosus GG (L.GG) and inulin were successfully co-encapsulated into alginate/pectin composite beads using high efficiency vibration technology with freeze-drying. The addition of inulin did not substantially affect the morphology or particle size of microcapsules but improved the survival number of L.GG during encapsulation process, storage and in vitro digestion. Isothermal microcalorimetry was used for the first time to investigate the thermo-kinetics properties of these encapsulated L.GG during in vitro gastrointestinal digestion and colon fermentation, revealing that the co-encapsulation with inulin increased the growth rate of L.GG in the logarithmic growth phase, without change the total heat production. The number of probiotic microcapsules surviving after 60 days of storage was still more than 8 Log CFU/g. Inulin co-encapsulation also significantly improved the storage and heat stability of L.GG , with the highest viability of 8 Log CFU/g after 60-day storage, 5.58 Log CFU/g after heating at 63 °C for 30 min, and 7.85 Log CFU/g at 72 °C for 3 min, respectively. These microcapsules also altered the composition and diversity of mice gut microbiota, increasing the relative abundance of Lactobacillus and decreasing that of Bacteroides. This study introduces a novel colon-targeted probiotic-delivery system and a method to understand the control-release thermodynamics of the encapsulated probiotics in simulated gastrointestinal digestion and colonic fermentation. [Display omitted] • Lactobacillus rhamnosus GG (L.GG) and inulin were successfully co-encapsulated into alginate/pectin beads by HEVT. • Inulin co-encapsulation improved the survival number of L.GG during storage and in vitro digestion. • The control-release thermos-kinetics in gastrointestinal digestion and colonic fermentation were analyzed using microcalorimetry. • These microcapsules altered the composition and diversity of mice gut microbiota. [ABSTRACT FROM AUTHOR]

The presence of live cells in the intestinal tract is crucial for the beneficial effects of probiotic products containing lactic acid bacteria. However, many bacterial cells lose viability during production, storage, and gastric passage. Protein-based hydrogels and polysaccharide-based capsules effectively enhance the viability of live probiotic cells in products, but the underlying mechanisms and in vivo effectiveness are unclear. In this study, a complex was developed by self-aggregating walnut protein, tea polyphenol, and Lactobacillus rhamnosus cells under acidic conditions, followed by alginate coating. Complex formation was facilitated by hydrogen bonding and hydrophobic interactions. The complex had a low thermal diffusion coefficient of 4.9 × 10−7 m2/s, making the bacterial cells resistant to temperature fluctuation. Cell survival rate was 75.5% after 12 h at 55 °C and 92.8% after freeze-drying. Shelf-life predictions were 14 years at 4 °C. and 2.3 months at 25 °C, with a live cell count exceeding 106 CFU/g. The product demonstrated a 60% increase in live bacterial cells compared to free cells in simulated gastric fluid, and achieved complete release in simulated intestinal fluid within 120 min. This method was successfully applied to L. rhamnosus , L. casei and L. plantarum. Oral administration of the L. rhamnosus product significantly increased the abundance of Lactobacillus and L. rhamnosus in the colon and cecum of mice. These findings present a new method for producing highly active probiotic products using plant materials and provide insights into the underlying mechanisms from a thermodynamic perspective, contributing to the industrialization and advancement of probiotics. [Display omitted] • Walnut protein and tea polyphenols encapsulate lactic acid bacteria via self-aggregation. • The heat and gastrointestinal resistance of lactic acid bacteria cells were simultaneously enhanced. • The formed complex had extremely low thermal diffusion coefficient. • The abundance of total Lactobacillus and L. rhamnosus in intestinal mucous and contents was increased. • The developed method can be used for different species of lactic acid bacteria. [ABSTRACT FROM AUTHOR]

Probiotics and capsaicin, as common hydrophilic and hydrophobic bioactive ingredients, are extremely sensitive to environmental stress. We used a one-step gelation strategy to co-encapsulate Lactobacillus rhamnosus GG (LGG) and capsaicin in a gel of whey protein isolate (WPI)-stabilized emulsion and shellac induced by glucono-δ-lactone (GDL) and CaCl 2 to solve this problem. Shellac was first induced by CaCl 2 to rapidly form a gel in a short time. Then, WPI-stabilized oil droplets were slowly covalently cross-linked by GDL and then embedded into the shellac gel network. Phase permeation behavior of the two biopolymers during gelation formed a tight microstructure through hydrophobic interactions and disulfide bonds. Results showed that the gel with 1.5% GDL and 4% shellac had the densest microstructure, maintained good integrity during in vitro digestion, and effectively controlled the release of capsaicin and LGG. Furthermore, the gel exhibited superior protection under harsh conditions such as heat, freezing, and storage: up to 7.76 log cfu/g of LGG and 66.26% of capsaicin were retained after 15 days of storage. Interestingly, capsaicin, as an antioxidant, may provide additional protection to the storage stability of LGG by reducing oxidative damage of cell membrane. This study provided a new perspective for designing co-delivery systems of hydrophobic and hydrophilic compounds. [Display omitted] • Double network gel of WPI-stabilized oil droplets and shellac was constructed. • Double network gel was formed by dual induced of glucono-δ-lactone and CaCl 2. • Double network gel was effective at co-encapsulating of probiotics and capsaicin. • Double network gel exhibited excellent protection for probiotics and capsaicin. [ABSTRACT FROM AUTHOR]

Probiotics have received increased attention due to their nutritional and health-promoting benefits. However, their viability is often impeded during food processing as well as during their gastrointestinal transit before reaching the colon. In this study, probiotic strains Lactobacillus rhamnosus MF00960, Pediococcus pentosaceus MF000967, and Lactobacillus paracasei DSM20258 were encapsulated within sodium alginate, camel casein (CC), camel skin gelatin (CSG) and CC:CSG (1:1 wt/wt) wall materials. All 3 strains in encapsulated form showed an enhanced survival rate upon simulated gastrointestinal digestion compared with free cells. Among the encapsulating matrices, probiotics embedded in CC showed higher viability and is attributed to less porous structure of CC that provided more protection to entrapped probiotics cells. Similarly, thermal tolerance at 50°C and 70°C of all 3 probiotic strains were significantly higher upon encapsulation in CC and CC:CSG. Scanning electron microscope micrographs showed probiotic strains embedded in the dense protein matrix of CC and CSG. Fourier-transform infrared spectroscopy showed that CC- and CSG-encapsulated probiotic strains exhibited the amide bands with varying intensity with no significant change in the structural conformation. Probiotic strains encapsulated in CC and CC:CSG showed higher retention of inhibitory properties against α-glucosidase, α-amylase, dipeptidyl peptidase-IV, pancreatic lipase, and cholesteryl esterase compared with free cells upon exposure to simulated gastrointestinal digestion conditions. Therefore, CC alone or in combination with CSG as wall materials provided effective protection to cells, retained their bioactive properties, which was comparable to sodium alginate as wall materials. Thus, CC and CC:CSG can be an efficient wall material for encapsulation of probiotics for food applications. [Display omitted] [ABSTRACT FROM AUTHOR]

[Display omitted] • Oral administration of L. rhamnosus decreased exposure of verapamil in WT rats. • The interaction between L. rhamnosus and verapamil disappeared in Cyp3a1/2 KO rats. • L. rhamnosus induced CYP3A activity and protein expression. • L. rhamnosus altered the composition and assembly of gut microbiota. Verapamil, a calcium channel blocker, has been approved as the first-line drug for treatment of angina pectoris, hypertension and supraventricular tachycardia. Lactobacillus rhamnosus , one of the normal strains in human intestinal tract, is very popular in the probiotic market for conferring a health benefit on the host. This report investigated the potential of gut microbiota-drug interactions between lactobacillus rhamnosus and verapamil via using wild type (WT) and Cyp3a1/2 knockout (KO) rats. In WT rats, administration of Lactobacillus rhamnosus for 14 days decreased systemic exposure of verapamil and increased its metabolite norverapamil in vivo , and resulted in gut microbiota-drug interactions. In Cyp3a1/2 KO rats, however, this interaction disappeared. Further studies found that Lactobacillus rhamnosus induced CYP3A activity and expression, and changed the composition of gut microbiota, thus changing the pharmacokinetics of verapamil. These results demonstrated the interaction between lactobacillus rhamnosus and verapamil, and indicated that the effect of gut microbiota on metabolic enzymes cannot be ignored. [ABSTRACT FROM AUTHOR]

• Oral probiotic supplementation does not change vaginal alpha diversity • Oral probiotics contain the relative abundance of Ureaplasma parvum • L.crispatus, L.iners and L.gasseri were the leading vaginal representatives • Oral probiotics may assist in limiting the growth of non-beneficial bacteria Does oral probiotic supplementation influence the relative abundance of different vaginal microbiota in women experiencing infertility? A prospective, monocentric randomized controlled trial. To study the influence of probiotics on infertility, 80 patients with primary or secondary infertility were included. Patients were assigned to either a probiotic treatment or a control group. Participants in the treatment group (n = 40) took one sachet (2 g) a day of a defined probiotic supplement limiting Lactobacillus strains. Patients in the control group did not receive any additional probiotic supplements. Vaginal samples were taken on day 20 of the menstrual cycle and 4 weeks later, on day 20, of the consecutive cycle. Subsequently, 16s rRNA gene analysis of the vaginal samples was conducted. After the intervention phase, no effects on alpha diversity resulting from treatment could be observed. The between sample diversity of different women (beta diversity) at baseline had no effects of age, treatment group or body mass index. Primary or secondary sterility, however, had a significant effect on community. Three clusters (Lactobacillus crispatus, Lactobacillus iners and Lactobacillus gasseri) were identified as the leading representatives. Furthermore, patients treated with probiotics showed limited growth of Ureaplasma parvum compared with the control group (P = 0.021). This study points to a possible protective effect of probiotic supplements on the vaginal microbiota. It is tempting to speculate that this effect assists in containing the growth of non-beneficial bacteria and helps to prevent or cure a dysbiotic vaginal flora. [Display omitted] [ABSTRACT FROM AUTHOR]

Lacticaseibacillus rhamnosus GR-1 (LGR-1) (previously classified as Lactobacillus rhamnosus GR-1) is the most researched probiotic strain for women's health. Its various urogenital health effects, including a reduction in the recurrence of bacterial vaginosis and urinary-tract infection, are well documented. The strain has also been safely used by HIV-positive subjects, a portion of whom have reported reduced diarrhea and increased CD4 counts. Unlike most probiotic strains used for urogenital health, LGR-1 has been extensively studied for its properties, including its genomic and metabolic traits and its surface properties. This review aims to highlight the totality of research performed with LGR-1, to act as a rigorous scientific benchmark for probiotic microbes, especially for application to women's health. Lacticaseibacillus rhamnosus GR-1 (LGR-1) is the most studied vaginal probiotic strain for women's health. The strain has been shown to have potential for additional applications such as allergies, gut-associated complications, cardiovascular health, detoxification, and for the health of bees. Companies making claims of benefits from their products for women's health need to provide evidence that their strains possess mechanisms and clinical efficacy. It cannot be assumed that a strain from the same species acts the way LGR-1 functions. The high demand for evidence-based probiotic strains for maintaining human health, as well as for animal health and environmental wellbeing, requires diligent research. The genus name of LGR-1 has been updated due to the taxonomic changes of the genus Lactobacillus. This may lead to interim confusion for healthcare professions and consumers who are trying to match studies with strain designations. [ABSTRACT FROM AUTHOR]

Imaging flow cytometry (IFC) combines microscopy-based capturing of cell images with conventional flow cytometry-based high-throughput analysis. Thus, IFC approach may limit false-positive results and provide more accurate and unambiguous data. This may be particularly important in the case of the single-cell analysis of relatively small biological objects such as bacteria. The microbial quality control of milk samples is of a special interest during milk processing and several methods have been previously developed to address the presence of bacterial species in milk and other economically important dairy products. However, the vast majority of screening assays is time-consuming and cost-ineffective to be used as a routine test. In the present study, we propose combined acridine orange (AO) staining and IFC-based profiling of microbial species as a novel alternative method for the microbial quality control of milk samples. Eight bacterial profiles (Lactococcus lactis, Lactobacillus rhamnosus GG, Bacillus subtilis, Bacillus cereus, Bacillus megaterium, Staphylococcus aureus, Salmonella typhimurium and Sarcina lutea) were characterized using a number of IFC parameters and IFC approach was also validated using commercially available milk samples and probiotic supplement. The obtained results suggest that IFC-based microbial profiling may be considered as a potentially useful method for rapid screening for selected bacterial species in milk samples. [ABSTRACT FROM AUTHOR]

Fucoidan has received much attention in healthy food and biomedicine owing to their unique (bio)physicochemical properties, particularly antibacterial and antiviral. Pathogenic microorganisms and probiotics are coexisting in many tissues (e.g., gut, oral, and vagina). However, the effect of fucoidan on probiotics has not been examined. Herein, fucoidan sterilized by different methods (i.e., 0.22 μm filter and high-temperature autoclave) is applied to explore its effect on the responses of Lactobacillus rhamnosus. It is found that high-temperature autoclave treatment causes the depolymerization of fucoidan. Further, the proliferation, morphology, and metabolism of probiotics are greatly dependent on the concentrations of fucoidan. The formation of probiotic biofilm is reduced with an increased concentration of fucoidan. Moreover, the antibacterial ability of probiotics initially increases and then decreases with an increased concentration of fucoidan. Thus, fucoidan could serve as a new marine-origin prebiotic, offering new insight into probiotic modulation and its application in inhibiting bacterial infections. • Depolymerized fucoidan with appropriate concentration promotes the growth of L. rhamnosus. • Depolymerized fucoidan affects the morphology and metabolism of L. rhamnosus. • Depolymerized fucoidan inhibits the formation of probiotic biofilm. • Depolymerized fucoidan enhances the antibacterial ability of L. rhamnosus. • Depolymerized fucoidan serves as a marine-origin prebiotic. [ABSTRACT FROM AUTHOR]

The demand for preservative-free food products is rising, and biopreservation is a potential alternative to replace or reduce the use of chemical preservatives. The objectives of this study were to assess the antifungal activity of lactic acid bacteria (LAB; n = 98) and the efficacy and applicability of the chosen bioprotective cultures against fungal spoilers in dairy products. First, 14 antifungal strains were preliminarily screened by in vitro tests against Pichia pastoris D3, Aspergillus niger D1, Geotrichum candidum N1, Kluyveromyces marxianus W1, and Penicillium chrysogenum B1 and validated by challenge tests in yogurt, indicating that the fungal-inhibiting activity of LAB was species specific and yogurt fermented with antifungal LAB cultures was more effective in extending shelf life. Second, the chosen 14 LAB strains were identified by the 16S rDNA sequence analysis and carbohydrate fermentation test. The results were as follows: nine strains were Lactobacillus plantarum, three were Lactobacillus paracasei, one was Enterococus faecium, and one was Lactobacillus rhamnosus. Among them, active L. plantarum N7 was the chosen and studied factor affecting antifungal activity by using the response surface methodology. Finally, in situ tests were conducted to validate the activity of L. plantarum N7 in actual dairy products (whey beverages). Physicochemical and microbial indices of whey beverages during storage indicated that antifungal L. plantarum N7 could slow yeast growth and be candidates of interest for industrial applications. Nine strains of 98 LABs showed fungal-inhibiting activity in vitro and in yogurt. Glucose, time, and temperature were the factors affecting antifungal activity. The effect of 3% of L. plantarum N7 inhibited yeast growth best in whey beverages. [ABSTRACT FROM AUTHOR]

The main objective of the research was to evaluate the performance of synbiotic delivery systems using pectin microgels on the protection of two probiotic strains (Lactobacillus casei ATCC 393 and Lactobacillus rhamnosus strain GG [ATCC 53103]) to simulated gastrointestinal digestion (GD) and storage conditions (4 ± 1 °C) in a 42 days trial. Microgel particles were prepared by ionotropic gelation method and three variables were evaluated: incubation time (24 and 48 h), free vs encapsulated cells, and presence or absence of prebiotic (commercial and Jerusalem artichoke inulin). Results demonstrated an encapsulation efficiency of 96 ± 4% into particles with a mean diameter between 56 and 118 μm. The viability of encapsulated cells after 42 days storage stayed above 7 log units, being encapsulated cells in pectin-inulin microgels more resistant to GD compared to non-encapsulated cells or without prebiotics. In all cases incubation time influenced the strains' survival. [ABSTRACT FROM AUTHOR]

In the present study 114 lactic acid bacteria strains, isolated from raw mare milks from pastoral areas for ethnic minorities in northwest China, were screened for probiotic traits, and their characteristics were compared with those of Lactobacillus rhamnosus GG, a commercial strain. Among the 114 strains identified, the most common species was Pediococcus pentosaceus (n = 52), followed by Leuconostoc lactis (n = 35), Lactobacillus helveticus (n = 7), Lactobacillus plantarum (n = 6), Lactobacillus kefiri (n = 5), Lactobacillus curvatus (n = 4), Lactobacillus paracasei (n = 3), and Lactococcus garvieae (n = 3). Based on acid and bile salt tolerance, 15 strains were further selected. All selected strains were subjected to a series of in vitro tests to assess their technological properties, including cell surface hydrophobicity (13.6–56.2%), autoaggregation ability (9.26–38.30%), coaggregation ability, and heat and lysozyme survival rates (84.74–94.01% and 80.52–99.37%, respectively). In vitro antagonism showed that Lb. plantarum (M5–19, M8–60, M8–59) exhibited the most strong inhibitory activity against 7 tested pathogens. Moreover, antibiotic resistance and hemolytic activity were investigated for safety assessment. No strain exhibited hemolytic activity, and most of the strains were sensitive to a series of 14 antibiotics of clinical importance. Ultimately, the principal component analysis of all data obtained above showed that 2 Lb. plantarum strains (M8–59, M8–60) and Lb. paracasei M1–36 exhibited the best potential for their inclusion as adjunct functional cultures in local fermented dairy products. [ABSTRACT FROM AUTHOR]