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Background Age‐related muscle dysfunctions are common disorders resulting in poor quality of life in the elderly. Probiotic supplementation is a potential strategy for preventing age‐related sarcopenia as evidence suggests that probiotics can enhance muscle function via the gut–muscle axis. However, the effects and mechanisms of probiotics in age‐related sarcopenia are currently unknown. In this study, we examined the effects of Lactobacillus casei Shirota (LcS), a probiotic previously reported to improve muscle function in young adult mice. Methods We administered LcS (1 × 108 or 1 × 109 CFU/mouse/day) by oral gavage to senescence‐accelerated mouse prone‐8 mice for 12 weeks (16‐ to 28‐week‐old). Sixteen‐week‐old and 28‐week‐old SMAP8 mice were included as non‐aged and aged controls, respectively. Muscle condition was evaluated using dual‐energy X‐ray absorptiometry for muscle mass, holding impulse and grip strength tests for muscle strength, and oxygen consumption rate, gene expressions of mitochondrial biogenesis, and mitochondrial number assays for mitochondria function. Inflammatory cytokines were determined using enzyme‐linked immunosorbent assay. Gas chromatography–mass spectrometry was utilized to measure the short‐chain fatty acid levels. The gut microbiota was analysed based on the data of 16S rRNA gene sequencing of mouse stool. Results The LcS supplementation reduced age‐related declines in muscle mass (>94.6%, P 66% in holding impulse and >96.3% in grip strength, P 65.9% in the mice given high dose of LcS, P 89.4%, P 2.0] were positively correlated with healthy muscle and physiological condition (P 2.0) were negatively associated with healthy muscle and physiological condition (P

Excessive alcohol and iron intake can reportedly cause liver damage. In the present study, we investigated the effect of Lactobacillus casei on liver injury in rats co‐exposed to alcohol and iron and evaluated its possible mechanism. Sixty male Wistar rats were randomly divided into three groups for 12 weeks: the Control group (administered normal saline by gavage and provided a normal diet); alcohol +iron group (Model group, treated with alcohol [3.5–5.3 g/kg/day] by gavage and dietary iron [1,500 mg/kg]); Model group supplemented with L. casei (8 × 108 CFU kg−1 day−1) (L. casei group). Using hematoxylin and eosin (HE) staining and transmission electron microscopy, we observed that L. casei supplementation could alleviate disorders associated with lipid metabolism, inflammation, and intestinal mucosal barrier injury. Moreover, levels of serum alanine aminotransferase, gamma‐glutamyl transferase, triglyceride (TG), and hepatic TG were significantly increased in the model group; however, these levels were significantly decreased following the 12‐week L. casei supplementation. In addition, we observed notable improvements in intestinal mucosal barrier function and alterations in T lymphocyte subsets and natural killer cells in L. casei‐treated rats when compared with the model group. Furthermore, L. casei intervention alleviated serum levels of tumor necrosis factor‐α and interleukin‐1β, accompanied by decreased serum endotoxin levels and downregulated expression of toll‐like receptor 4 and its related molecules MyD88, nuclear factor kappa‐B p65, and TNF‐α. Accordingly, supplementation with L. casei could effectively improve liver injury induced by the synergistic interaction between alcohol and iron. The underlying mechanism for this improvement may be related to immune regulation and inhibition of enterogenic endotoxin‐mediated inflammation., Lactobacillus casei could effectively improve liver injury induced by co‐exposure to alcohol and iron. The mechanism may be related to the immune regulation and enterogenic endotoxin‐mediated inflammation inhibition.

The aim of the current study was to evaluate the possibility of the bacterial growth and substrate metabolism during the fermentation of red grape juice and the mixture of red grape juice and rice flour solution using Lactobacillus plantarum and Lactobacillus casei. In recent years, cereal‐based beverages have been used as functional compounds such as antioxidants, dietary fiber, minerals, probiotics, and vitamins in diets. In this research, fermentation of red grape juice (media 1) and 1:1 mixture of red grape juice and rice flour solution (media 2) by two strains of gram positive and homofermentative lactic acid bacteria: L. plantarum and L. casei (individually and mixed) was examined. Fermentation was carried out at 37°C for 48 hr. Microbial population, pH, acidity, sugar, and organic acid metabolism were measured during the fermentation period. Data showed that in media 2 fermented with mixed culture of both L. plantarum and L. casei, acidity and microbial population increased sharply at the initial stages of fermentation, and the most percentage of lactic acid production occurred. Red grape juice fermented with mixture of L. plantarum and L. casei showed the most sugar consumption (p

BACKGROUND As a natural food additive, exopolysaccharide (EPS) produced by Streptococcus thermophilus can improve product viscosity and texture. The protein EpsA is a putative pathway-specific transcriptional regulator for EPS biosynthesis in S. thermophilus. RESULTS According to comparative analysis of EPS biosynthetic gene clusters, a conserved region of epsA (609 bp) was employed to design primer pair epsA-F/R as a molecular marker for the isolation of EPS-producing (EPS+ ) S. thermophilus. Two EPS+ S. thermophiles strains, AR333 and S-3, were band-positive, whereas Lactococcus lactis NZ9000 (non-EPS-producing, EPS- ), Lactobacillus casei LC2W (EPS+ ) and L. plantarum AR113 (EPS+ ) were negative by polymerase chain reaction (PCR) amplicon bands using the epsA probe. This indicated good specificity of the epsA probe to EPS+ S. thermophilus. Moreover, based on PCR screening with the epsA probe, 23 positive strains were isolated and identified as S. thermophilus from our microbial library and natural fermented milk with 141.3-309.2 mg L-1 of EPS production, demonstrating the validity of our molecular marker screening method. CONCLUSION The designed molecular marker of epsA can rapidly screen EPS+ S. thermophilus, which has potential application in the dairy and other food industries. © 2021 Society of Chemical Industry.

The objective of this study was to investigate probiotic, antimicrobial, technological and safety properties of lactobacillus strains isolated from local Iranian cheese made from raw milk. Six different samples were prepared, after serial dilution, culture was performed on MRS culture medium. The gram‐positive and catalase‐negative lactobacillus strains were subjected to grouping and identifying using biochemical tests, carbohydrates fermentation profiles, and 16S rDNA analysis. The results of sequence analysis showed the Lactobacillus spp. belonged to Lactobacillus brevis, Lactobacillus acidophilus, Lactobacillus plantarum, and Lactobacillus casei. After 3 hr incubation at pH=2, 3–6 log units of strains decreased which Lactobacillus acidophilus (B14) and Lactobacillus brevis (B2) showed highest resistance to low pH as well as simulated GIT juices. The highest and lowest hydrophobicity degree was belonged to L. acidophilus (B14) (65.9%) and L. casei (B22) (25.6%), respectively. Also, the highest auto‐aggregation and coaggregation were observed in L. acidophilus (B14) (51.3%) and L. plantarum (B20) (43.6%). The adhered percentage of strains varied from 2.5% to 14.6%. L. plantarum (B20) showed highest proteolytic activity followed by L. acidophilus (B14). Also, the highest autolytic activity belonged to L. acidophilus (B14). All of the strains showed low acidifying potential, except for L. acidophilus (B17) which decreased 2.05 unit of pH after 24 hr. The isolates did not show lipolytic activity as well as biogenic amines production (except L. brevis B3). All of the strains were sensitive to chloramphenicol and erythromycin except L. acidophilus (B15) and L. casei (B22). All strains showed no hemolysis activity which make them safe for consumption. Based on the obtained results, L. acidophilus (B14) presented the best probiotic and technological characteristics and is proposed for using as coculture in the dairy industrial., This study investigates the properties of the isolates especially Lactobacillus acidophilus (B14) when used as probiotics or adjunct culture in dairy food products.

Chocolates can be formulated as a functional food via enrichment with probiotics. However, the added probiotics must overcome the challenges of processing and storage conditions and the harsh gastrointestinal environment. The study aimed to overcome these challenges using two different formulations of cocoa powder as alternative encapsulants along with Na-alginate (A1 ) and Na-alginate and fructooligosaccharides (A2 ). Seven different probiotic strains were encapsulated individually using the new formulations and viabilities of these encapsulated probiotics were assessed prior to and after they were added to chocolates. The highest achieved encapsulation efficiencies were 93.40% for formulation A1 (with Lactobacillus casei) and 95.36% for formulation A2 (with Lactobacillus acidophilus La5). The encapsulated probiotics with the new formulations maintained higher viability than the recommended therapeutic level (107 colony forming unit [CFU]/g) for up to 180 and 120 days of storage at 4 and 25 °C, respectively. The tested encapsulants improved probiotics survival when subjected to thermal stress and maintained about 9.0 Logs CFU/g at 60 °C. Additionally, the viable numbers of probiotics in fortified chocolates showed higher than 7 Logs CFU/g after 90 days of storage at 25 °C. Both formulations exhibited significantly (P < 0.05) high survivability of probiotics (8.0 Logs CFU/g) during the in vitro gastrointestinal digestion. This study demonstrated that cocoa powder along with Na-alginate and FOS has the potential to be used as a probiotic encapsulating material, and chocolates could be an excellent carrier for the development of healthy probiotic chocolate products. PRACTICAL APPLICATION: The introduction of cocoa powder as an effective encapsulating agent to deliver probiotics could help the chocolate industry to develop healthy and attractive functional snacks for health-conscious consumers.

In this study, the effect of grape seed protein hydrolysate (GPH) on the physicochemical and sensory properties of stirred yogurt was evaluated. At first, the antioxidant properties and degree of hydrolysis (DH) of GPH were determined using the microbial protease enzymes (alcalase and flavourzyme), the results showed that alcalase enzyme can produce GPH with higher DH and antioxidant properties (p, Probiotic products are one of the most common types of functional foods, and in recent years, there has been an increasing effort to use probiotic microorganisms in the production of various foods, and now, probiotic yogurt is the most accepted and a widely used probiotic product in the world. According to the results of this study, the industrial production of probiotic yogurt containing hydrolyzed protein as a functional food, has a favorable taste and proper nutritional properties seems to be practical and worth further study in future studies.

BACKGROUND The study aimed to evaluate the effect of Lactobacillus casei TH14, cellulase, and molasses combination fermented sugarcane bagasse (SB) as an exclusive roughage source in the total mixed ration (TMR) for mid-lactation 75% crossbred Holstein cows on feed intake, digestibility, ruminal ecology, milk yield and milk composition. Four multiparous mid-lactation crossbred (75% Holstein Friesian and 25% Thai native breed) dairy cows of 439 ± 16 kg body weight, 215 ± 5 days in milk and average milk yield 10 ± 2 kg d-1 were assigned to a 4 × 4 Latin square design. The unfermented SB (SB-TMR), SB fermented with cellulase and molasses (CM-TMR), SB fermented with L. casei TH14 and molasses (LM-TMR), and SB fermented with L. casei TH14, cellulase and molasses (LCM-TMR) were used as dietary treatments. RESULTS CM-TMR, LM-TMR and LCM-TMR significantly (P

Background Exhausted sugar beet pulp pellets (ESBPP) were used as raw material for lactic acid (LA) fermentation. The enzymatic hydrolysis of ESBPP was performed with the solid obtained after the fungal solid-state fermentation of ESBPP as a source of hydrolytic enzymes. Subsequently, a medium rich in glucose and arabinose was obtained, which was used to produce LA by fermentation. For LA production, two Lactobacillus strains were assayed and the effect of the supplementation of the hydrolysate with a nitrogen source and the mode of pH regulation of the fermentation were investigated. Moreover, a kinetic model for lactic acid fermentation by Lactobacillus plantarum on ESBPP hydrolysates was developed. Results L. plantarum produced a LA concentration 34 % higher than Lactobacillus casei. The highest LA concentration (30 g L-1 ) was obtained with L. plantarum when the hydrolysate was supplemented with 5 g L-1 of yeast extract and the pH was controlled with CaCO3 . The concentration of acetic acid differed depending on the concentration of CaCO3 added, producing its maximum value with 27 g L-1 of CaCO3 . The proposed kinetic model was able to predict the evolution of substrates and products depending on the variation of the pH in the hydrolysate, according to the amount of CaCO3 added. Conclusion ESBPP can be revalorized to produce lactic acid. A pure LA stream or a mixture of lactic and acetic acid, depending on the pH control method of the fermentation, can be produced. Thus, this control shows a great interest depending on the destination of the effluent. This article is protected by copyright. All rights reserved.

Summary Millions of people die from liver diseases annually, and liver failure is one of the three major outcomes of liver disease. The gut microbiota plays a crucial role in liver diseases. This study aimed to explore the effects of Lactobacillus casei strain Shirota (LcS), a probiotics used widely around the world, on acute liver injury (ALI), as well as the underlying mechanism. Sprague Dawley rats were intragastrically administered LcS suspensions or placebo once daily for 7 days before induction of ALI by intraperitoneal injection of D‐galactosamine (D‐GalN). Histopathological examination and assessments of liver biochemical markers, inflammatory cytokines, and the gut microbiota, metabolome and transcriptome were conducted. Our results showed that pretreatment with LcS reduced hepatic and intestinal damage and reduced the elevation of serum gamma‐glutamyltranspeptidase (GGT), total bile acids, IL‐5, IL‐10, G‐CSF and RANTES. The analysis of the gut microbiota, metabolome and transcriptome showed that LcS lowered the ratio of Firmicutes to Bacteroidetes; reduced the enrichment of metabolites such as chenodeoxycholic acid, deoxycholic acid, lithocholic acid, d‐talose and N‐acetyl‐glucosamine, reduce the depletion of d‐glucose and l‐methionine; and alleviated the downregulation of retinol metabolism and PPAR signalling and the upregulation of the pyruvate metabolism pathway in the liver. These results indicate the promising prospect of using LcS for the treatment of liver diseases, particularly ALI., The aim of this study is to evaluate the effect of pretreatment with the probiotic Lactobacillus casei Shirota (LcS) on acute liver injury (ALI) in rats. LcS administration ameliorates ALI‐related organ damage, alleviating inflammatory status and metabolic disorders. Furthermore, the LcS‐reshaped gut microbiota is shown to modulate liver injury‐related signalling pathways and enterohepatic cross‐talk. These findings support the use of LcS as a promising functional food additive in liver disease treatments.

In the study, Lactobacillus paracasei H4‐11, Lactobacillus fermentum D1‐1, Lactobacillus casei H1‐8, Lactobacillus reuteri H2‐12, and Kluyveromyces marxianus L1‐1 were screened from traditional fermented rice acid based on several indicators: L‐lactic acid production capacity (13.46 ~ 19.69 g/kg), antioxidant capacity (DPPH clearance ability of 35.36 ~ 56.89%), and savory flavor indicators. Glutinous rice, quinoa, barley rice, and brown rice were selected to carry out rice acid fermentation. Different viable lactic acid bacteria and yeasts were screened, respectively, in the saccharification, acidification, alcoholization, and late acidification stages. Rice acid fermented with L. paracasei H4‐11 and K. marxianus L1‐1 in glutinous rice showed the high L‐lactic acid content (23.09 g/kg). The DPPH free radical scavenging ability in rice acid fermented with L. fermentum D1‐1 and L. paracasei H4‐11, respectively, reached 34.27% and 33.05% in 96 hr. Although quinoa rice acid had the highest L‐lactic acid content (33.74 g/kg) and the DPPH free radical scavenging ability (60.10%), it had the poor taste due to the high astringency intensity and bitter intensity. Rice acid fermented with both L. paracasei H4‐11 and K. marxianus L1‐1 in glutinous rice showed the highest savory flavor and had the lowest astringency and bitter. L. paracasei H4‐11 and K. marxianus L1‐1 were the potential strains for the fermentation of rice acid. These results promote the industrial development of Chinese rice acid. Practical applications Rice acid as a functional nondairy fermented product is widely accepted by Chinese consumers. However, rice acid fermentation is still a traditional spontaneous process, which causes instability in its flavor and quality. Lactobacillus paracasei H4‐11 and Kluyveromyces marxianus L1‐1 screened in this study contributed to the improvements in the flavor and antioxidant capacity of rice acid. In addition, glutinous rice was confirmed as the suitable fermentation material of rice acid in the study., The Lactobacillus paracasei H4‐11 and Kluyveromyces marxianus L1‐1 were isolated in this study contribute to the improvement of flavor and antioxidant capacity of rice acid. In addition, the mechanism of glutinous rice suitable for growth in rice acid system was verified, making our study particularly relevant. These results would aid in the development of industrial‐scale Chinese acidic fermented rice soup.

In this study, probiotic gel fermentation and functional characteristics of reduced sugar yoghurt with red beetroot bioactive components and steviol glycosides fromStevia rebaudianaextracts as natural source of noncaloric sweeteners were investigated. A significant increase inLactobacillus caseiviability and fermented gel network and a decrease in syneresis were determined in yoghurt sweetened with steviol glycosides and high content of red beetroot bioactive components such as total phenolics, anthocyanins and total antioxidant capacity (DPPH and FRAP). The survival ofL. caseiwas maintained within probiotic and therapeutic levels (>9 log(10) CFU/g), due to the possible prebiotic effect of steviol glycosides and fermentable fibres and phenolic compounds of red beetroot during 28 days of cold storage of the probiotic yoghurts. Colour properties (L*,a*,b*, Delta E*,C*,h*) and such sensory properties as smoothness, sweetness astringency were significantly affected. The highest organic acid content was found in red beetroot enriched yoghurt with stevia, while the most dominant organic acids were butyric, lactic, malic and citric. As a result, it was determined that fermented milk products, which are supported by phytochemical and steviol glycoside interactions, have adequate nutritional effects, high probiotic viability and acceptable sensory properties.

Tragacanth gum (TG) displayed a prebiotic activity, but its application was restricted due to high viscosity and deterioration of organoleptic and textural characteristics of food. In this study, TG was depolymerized by Pectinex Ultra Color enzyme followed by membrane separation (30 kDa) to get pectinase hydrolyzed fraction of tragacanth gum (PHFTG) with molecular weight more than 30 kDa. The average molecular weight of PHFTG was 147.7 ± 11.5 g/mol having a fucoxylogalacturonan structure. The prebiotic activity was tested using PHFTG, TG, and inulin as a carbon source. The results showed that the count of Lactobacillus casei in PHFTG‐ and inulin‐supplemented media increased significantly during the 48‐hr fermentation (p

Biosurfactants are microbial surface-active compounds with antimicrobial and antioxidant activities that display a range of physiological functions. In this study, a strain isolated from a Cameroonian fermented milk "pendidam" and identified as Lactobacillus casei subsp. casei TM1B was used for biosurfactants production. The biosurfactants produced by L. casei TM1B with molasses as the substrate had a good surface (40.77 mN/m) and emulsifying (84.50%) activities. The scavenging of the ABTS+• radical (IC50 value of 0.60 ± 0.03 mg/mL) by the biosurfactants was found to be higher than that of DPPH• radical (IC50 value of 0.97 ± 0.13 mg/mL). The maximum chelating activity of biosurfactants (82.29%) was observed at 3.5 mg/mL. The biologically active compound of the biosurfactants produced by L. casei TM1B was identified as 2,5-O-methylrhamnofuranosyl-palmitate, a novel rhamnolipid-like biosurfactant by using chemical, Fourier transform infrared spectroscopy, gas chromatography-mass spectrometry, and NMR analysis. The biosurfactants were bactericidal against several Gram-negative and Gram-positive pathogens (minimum inhibitory concentration values ranged from 3.22 to 12.83 mg/mL), and scanning electron microscope analysis revealed bacterial cell walls and membranes as main targets.

The aim of the present study was to evaluate the upshot of microencapsulation on the stability and viability of probiotics in carrier food (ice cream) and simulated gastrointestinal (GIT) conditions. Purposely, Lactobacillus casei was encapsulated with two different hydrocolloids, that is, calcium alginate (Ca‐ALG) and whey protein concentrate (WPC) by using encapsulator. The obtained microbeads were characterized in terms of encapsulation efficiency and morphological features. Afterward, the probiotics in free and encapsulated form were incorporated into ice cream. The product was subjected for physicochemical, microbiological, and sensory attributes over a storage period of 80 days. Microencapsulation with both hydrogels significantly (p, Encapsulation technology allows effective delivery of probiotics and sensitive ingredients through food systems/Carrier ice cream is an potential vehicle for probiotic carrier.

Background Exhausted sugar beet pulp pellets (ESBPP), a sugar industry by-product generated after sugar extraction in the sugar production process, have been used as a raw material for lactic acid (LA) production via hydrolysis and fermentation by Lactobacillus casei. To design a more cost-effective process, simultaneous saccharification and fermentation (SSF) of ESBPP is proposed in the present study. The effects of pH control, nutrient supplementation and solid addition in fed-batch SSF on lactic acid production were investigated. Results The highest LA concentration (26.88 g L-1 ) was reached in fed-batch SSF at a solid/liquid loading of 0.2 g mL-1 , with pH control (by adding 30 g L-1 CaCO3 to the medium) and nutrient supplementation (by adding 20 mL of MRS medium per 100 mL of buffer). Under these conditions, a maximum productivity of 0.63 g L-1 h-1 was achieved, which is 2.7 times higher than that attained in the control experiment (SSF inoculated at time 0 h). However, a slightly lower LA yield was obtained, revealing the need of an increasing dose of enzymes at high solid loading SSF. Conclusion An efficient fed-batch SSF strategy with pH control and MRS supplementation is described in the present study, attaining higher LA productivity compared to separate hydrolysis and fermentation and SSF. © 2020 Society of Chemical Industry.

Objective Clostridium difficile-associated diarrhea (CDAD) accounts for up to 25% of patients with antibiotic-associated diarrhea (AAD). We aimed to determine which probiotic is most effective in preventing CDAD using a network meta-analysis. Methods Studies were identified by searching PubMed, EMBASE and the Cochrane Library databases for randomized controlled trials (RCTs) that evaluated the efficacy of probiotic interventions for CDAD. Primary outcomes were the incidence rates of AAD and CDAD, and secondary outcomes were the duration of diarrhea and the time until onset of diarrhea. The PROSPERO registered number of this study is CRD42018106115. Results Ten RCTs including 11 analyses and including 4 692 patients were identified. Compared with the control group, probiotic intervention reduced the incidence rates of CDAD (odds ratio [OR] 0.33, 95% confidence interval [CI] 0.17-0.61) and AAD (OR 0.39, 95% CI 0.23-0.66). Similar results were observed regarding the duration of diarrhea and the time until onset of diarrhea. Meta-regression analysis showed a correlation between the type of probiotic used and the incidence of CDAD and AAD. All nine kinds of probiotic interventions were statistically more effective than the placebo, with Lactobacillus casei ranking as the best intervention (OR 0.19, 95% credible interval [CrI] 0.06-0.63) for decreasing the incidence rate of CDAD. L. casei also ranked the highest in reducing the incidence rate of AAD (OR 0.32, 95% CrI 0.14-0.74). Conclusion Lactobacilli strains, especially L. casei, have a good effect on the prevention of CDAD and AAD.

Introduction Gymnemagenin is the bioactive metabolite found in Gymnema sylvestre leaves and possesses different therapeutic potential. Due to its lower abundance and higher market potential, gymnemagenin was obtained from chemical conversion and bacterial biotransformation. Objective To obtain the probiotic-based fermentative conversion of gymnemic acid-enriched G. sylvestre leaf extract to gymnemagenin-containing nutraceuticals and its metabolites based chromatographic comparison. Material and methods Gymnema sylvestre leaves were extracted through soxhalation, and the extract was prepared and characterised. Gymnemic acid was fermented, separately, by Lactobacillus casei, Lactobacillus rhamnosus, Bifidobacterium bifidum, and by their mix co-culture. The fermented materials were analysed for their gymnemagenin content, antioxidant potential, antidiabetic potential, and metabolomics analysis. Results Extraction yielded about 35% w/w of raw plant material, and 8.5% was found to be as total saponin content. Extract at higher concentration (≥ 5%, w/v) significantly altered the growth behaviour of probiotics. High-performance thin-layer chromatography (HPTLC) based quantification of gymnemagenin revealed that a maximum increase of 95.5% gymnemagenin was found in extract incubated with B. bifidum followed by mix co-culture containing (B. bifidum, L. casei, and L. rhamnosus), L. casei, and L. rhamnosus. However, liquid chromatography mass spectrometry (LC-MS) analysis resulted in the identification of a total of 56 metabolites. Conclusion Chromatographically profiled, and probiotic-based fermented G. sylvestre leaves can be used as a potent nutraceutical for diabetes and other metabolic disorders.

In this study, soymilk was fermented with Lactobacillus casei 16. The contents of aglycone isoflavones, saponins, total phenolic, and free amino acid in the fermented soymilk, and the protection for the HepG2 cells against 2,2'‐azobis(2‐amidinopropane) dihydrochloride (ABAP) damage and the antiproliferative effects of the fermented soymilk on the HT‐29 cells and Caco‐2 cells were studied. The results showed that the levels of total phenolic, aglycone isoflavones, and free amino acids in the L. casei 16‐fermented soymilk were enhanced. The ethanol extract and the water extract of the L. casei 16‐fermented soymilk showed protection for HepG2 cells against ABAP damage and inhibited the proliferation of the HT‐29 cells and Caco‐2 cells, which may be attributed to the enhanced level of total phenolic, aglycone isoflavones, and free amino acids in the L. casei 16‐fermented soymilk., Soymilk fermented with Lactobacillus casei 16 showed the enhanced levels of total phenolic, aglycone isoflavones, and free amino acids. L. casei 16 fermented soymilk showed protection for HepG2 cells against ABAP damage and inhibited the proliferation of human colon cancer cells, which may be attributed to the enhanced level of total phenolic, aglycone isoflavones, and free amino acids in the L. casei 16‐fermented soymilk.

Background and aim Intestinal mucositis remained one of the most deleterious complications in cancer patients undergoing chemotherapy. 5-FU treatment was reported to affect the abundance of gut microbiota and cause mucositis, which might be ameliorated by probiotics. We investigate the potential changes of 5-FU treatment and the modulations of probiotics on gut microbiota in a mouse model. Methods Male BALB/c mice received either 5-FU or saline (S). They were separated and fed saline, Lactobacillus casei variety rhamnosus (Lcr) and Lactobacillus reuteri DSM 17938 (BG). Lcr and BG were simultaneously administered with 5-FU for 5 days. Stool specimens were collected for DNA extraction and pyrosequenced for bioinformatic analysis. Results Fecal microbial communities were obviously diverse. Bacteroides and Bacteroidaceae were the most abundant microbiota in FU.BG group while S24_7 was the most in S.S group. At phylum and class levels, abundances of Betaproteobacteria, Erysipelotrichi, Gammaproteobacteria, and Verrucomicrobia were significantly increased in the FU groups. Probiotics supplementation did increase the abundances of Enterobacteriales and Turicibacterales. We demonstrated that probiotics did modulate the abundance and diversity of gut microbiota. Bacterial motility proteins were found enriched and upregulated in the S.BG group. No mortality was noted. No bacterial translocation was found in spleen and blood among the six groups. Conclusion Gut microbiota of mice undergoing chemotherapy exhibited a distinct disruption in bacterial composition. Probiotic did modulate the abundance and diversity of gut microbiota. This is the first study to analyze the effects and safety of Lactobacillus strains on 5-FU-induced mucositis systematically and assess changes in the intestinal microbiota after probiotic intervention.

Background The selection of the food matrix to be used as a vehicle for a probiotic culture is important because its chemical composition and physicochemical characteristics can affect probiotic survival during the shelf-life of the product and under simulated gastrointestinal conditions (SGIC). The present study aimed to evaluate the influence of the dairy matrix (chocolate fermented milk beverage, chocolate flan or passion fruit flan) on the survival of Lactobacillus casei Lc-1 during refrigerated storage (4 °C for 21 days) and SGIC. Results Chocolate fermented milk beverage and chocolate and passion fruit flans could be considered as matrices for the incorporation of L. casei, providing suitable counts (6.38-7.84 log cfu g-1 ) during storage. The type of matrix had an impact on the inicial probiotic counts in the products and on the probiotic resistance to the SGIC. The chocolate fermented milk beverage presented higher initial probiotic counts (7.72 versus 6.65-7.28 log cfu g-1 ). The higher pH (5.3-6.8), solid matrix and increased fat content (65.0-72.9 g 100 g-1 ) contributed to the higher resistance to the SGIC of the chocolate and passion fruit flans, allowing recovery of viability during the enteric phase (increases of 1-1.5 log cycles). Conclusion The type of dairy matrix has an impact on the inicial probiotic counts in the products and on the probiotic resistance to the SGIC. Chocolate and passion fruit flans proved to be more suitable options than chocolate fermented milk beverage for the incorporation of Lactobacillus casei Lc-1. © 2019 Society of Chemical Industry.

The aim of this study was to apply fermentation with Pediococcus acidilactici LUHS29, P. pentosaceus LUHS183, Lactobacillus casei LUHS210 and L. uvarum LUHS245 strains, as well as ultrasonication (US) for whole hemp (Cannabis sativa L.) seed paste (HSP) treatment and preparation of emulsions (HSE). Additionally, the biogenic amine (BA) content and antimicrobial properties of the prepared products were evaluated. It was found that US and fermentation reduced total bacteria count in HSP. The highest BA content was found in US‐treated HSP (639.87 mg kg⁻¹). HSEUS, HSELUHS₂₉, HSELUHS₁₈₃, HSELUHS₂₁₀ and HSELUHS₂₄₅ samples showed lower ζ‐potential. The highest overall acceptability (OA) was established for HSELUHS₂₄₅, and correlations were established between the emotions induced by the different HSE products and OA. Pure LAB showed a broad variety of pathogen inhibition; however, the antimicrobial activity of HSP was very low, and HSE did not show any antimicrobial properties. Finally, treatment with selected LAB can be recommended for preparation of stable emulsions, and the most acceptable beverages can be obtained by using LUHS245 strain.

Lactobacillus is the dominant genus during fruit and vegetable juices (FVFs) fermentation, which are the key factors for taste and flavor. This study was performed to investigate the effects of different Lactobacillus spp. on profile of volatile flavor compounds and nonvolatile taste compounds in FVFs fermentation. A total of 14 compounds were identified as discriminant flavor and taste markers for fermented FVFs via gas chromatography–mass spectrometry (GC‐MS)‐based multimarker profiling. The PCA score plot and PLS‐DA showed that different FVFs were divided into three distinct types, suggesting that the different species significantly affect the volatile and nonvolatile compounds profiles of FVFs. Lactobacillus casei and Lactobacillus rhamnosus (Type A FVFs) might make a greater contribution to the umami taste. Lactobacillus plantarum and Lactobacillus acidophilus (Type B FVFs) make a greater contribution to the sour taste. Lactobacillus fermentum may be an potential critical contributor to produce volatile compounds. We reveal that different Lactobacillus strains play different roles in modifying these compounds related to flavor and taste features.

Summary Listeria monocytogenes has been implicated in a number of outbreaks including the recent largest outbreak in South Africa. Current methods for prevention of foodborne L. monocytogenes infection are inadequate, thus raising a need for an alternative strategy. Probiotic bioengineering is considered a prevailing approach to enhance the efficacy of probiotics for targeted control of pathogens. Here, the ability of Lactobacillus casei expressing the L. monocytogenes invasion proteins Internalins A and B (inlAB) to prevent infection was investigated. The inlAB operon was cloned and surface‐expressed on L. casei resulting in a recombinant strain, LbcInl AB, and subsequently, its ability to inhibit adhesion, invasion and translocation of L. monocytogenes through enterocyte‐like Caco‐2 cells was examined. Cell surface expression of InlAB on the LbcInl AB was confirmed by Western blotting and immunofluorescence staining. The LbcInl AB strain showed significantly higher (P

Reconstituted goat whey was fermented with the starter Streptococcus thermophilus TA‐40 in co‐culture with four probiotic adjuncts (independent treatments): Lactobacillus casei BGP93 (T1), Lactobacillus paracasei BGP1 (T2), Lb. paracasei LPC37 (T3) and Lactobacillus rhamnosus LR32 (T4). Lactobacillus populations were higher than 7 log cfu/mL after fermentation and storage. Proteolysis increased significantly (P

Among Cactaceae, the genus Opuntia is widely known for the use of its biomass as cattle fodder and in human nutrition (e.g. species such as Opuntia ficus indica and Opuntia streptacantha). In particular, O. streptacantha (OS) produces abundant mucilage and, hence, the characterization of its properties and nutritional value is important. Accordingly, determination of the dietary fiber content of the OS mucilage and the fermentability of its hydrolysis products (oligosaccharides, OLI) is important for developing new uses of the crop as a functional food. RESULTS The values for insoluble dietary fiber and soluble dietary fiber in the mucilage were 204.6 and 371.6 g kg?1, respectively. After hydrolysis of OS mucilage with α-amylase, three purified fractions of OLI were evaluated (OLI-A, OLI-B and OLI-C). OLI (1% w/v) stimulated the growth of the commercial probiotic strains (Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium animalis subsp. lactis) in vitro, showing behaviors similar to those of commercial inulin. The production of short chain fatty acids (SCFAs) in the fermentation broth was also determined. The final pH of the fermentation broth as well as the identification and concentrations of SCFA depended on the type of OLI and probiotic used. CONCLUSION The OS mucilage is an unconventional fiber source and can be used to produce non-digestible OLI as functional compounds. This knowledge will be useful for proposing new sustainable ways of processing cacti crops for food and industrial purposes. ? 2018 Society of Chemical Industry

As well as its beneficial health properties, the incorporation of the prebiotic lactobionic acid (LBA) in fermented dairy products can provide a technological advantage due to its gelling capacities. This study aimed to develop a new functional dairy product containing LBA synthesised within the process itself by the bacterium Pseudomonas taetrolens. A probiotic Lactobacillus casei strain was introduced through a sequential fermentation system. After incubation, in the case of the most effective experimental procedure, a synbiotic fermented milk with 30 g/L of prebiotic LBA was obtained, together with an active L. casei population of 10⁹ cfu/mL and

Lactic acid bacteria produce a variety of antimicrobial peptides known as bacteriocins. Most bacteriocins are understood to kill sensitive bacteria through receptor‐mediated disruptions. Here, we report on the identification of the Lactobacillus plantarum plantaricin EF (PlnEF) receptor. Spontaneous PlnEF‐resistant mutants of the PlnEF‐indicator strain L. plantarum NCIMB 700965 (LP965) were isolated and confirmed to maintain cellular ATP levels in the presence of PlnEF. Genome comparisons resulted in the identification of a single mutated gene annotated as the membrane‐bound, magnesium/cobalt efflux protein CorC. All isolates contained a valine (V) at position 334 instead of a glycine (G) in a cysteine‐β‐synthase domain at the C‐terminal region of CorC. In silico template‐based modeling of this domain indicated that the mutation resides in a loop between two β‐strands. The relationship between PlnEF, CorC, and metal homeostasis was supported by the finding that PlnEF‐resistance was lost when PlnEF was applied together with high concentrations of Mg2+, Co2+, Zn2+, or Cu2+. Lastly, PlnEF sensitivity was increased upon heterologous expression of LP965 corC but not the G334V CorC mutant in the PlnEF‐resistant strain Lactobacillus casei BL23. These results show that PlnEF kills sensitive bacteria by targeting CorC., Small antibacterial peptides, known as bacteriocins, have applications in food preservation and as potential therapeutics for modulating the human microbiome. Here, we identified the bacterial receptor for plantaricin EF (PlnEF), a well‐characterized two peptide bacteriocin produced by strains of Lactobacillus plantarum, as CorC, a putative magnesium/cobalt efflux membrane protein. The sensitivity of L. plantarum strains to PlnEF was magnified when strains were grown in medium containing high concentrations of MgSO4, CoSO4, CuSO4, or ZnSO4.

To investigate the effects of inoculants and environmental temperature on fermentation quality and bacterial diversity of alfalfa silage, first-cut alfalfa was ensiled with or without two screened lactic acid bacteria (LAB) strains, Lactobacillus plantarum, LP, and Lactobacillus casei, LC. Each treatment was divided into three parts and stored at 20°C, 30°C, 40°C, respectively. After 60 days ensiling, fermentation characteristics were measured and bacterial diversity was investigated by 16S ribosomal RNA gene sequencing using Illumina MiSeq platform. LP and LC decreased pH, coliform bacteria counts and increased lactic acid content at 20°C, and the two strains decreased pH, ammonia-N concentration, coliform bacteria counts at 30°C. When the environmental temperature was 40°C, silage treated with LC showed lower LAB and coliform bacteria counts and higher lactic acid content than the untreated and LP treated silages. Butyric acid mainly appeared in silages stored at 40°C. The relative abundance of Lactobacillus in alfalfa silages stored at 20°C and 30°C was highest and increased after LP and LC were added. Garciella was another dominant genus in silages stored at 40°C. In conclusion, LP and LC improved fermentation quality of alfalfa silage by increasing Lactobacillus proportions at 20°C and 30°C; ensiling alfalfa at 40°C was difficult because of Garciella.

The purpose of this study was to investigate the influence of four kinds of Lactic acid bacteria (LAB) on stereoselective degradation of theta-cypermethrin (CYP), including Lactobacillus plantarum, Lactobacillus casei, Lactobacillus delbrueckii, and Streptococcus thermophilus. An effective analytical method for (±)-theta-CYP in medium was developed by high-performance liquid chromatography with cellulose tris-(3,5-dimethylphenylcarbamate) chiral stationary phase. theta-Cypermethrin was spiked to LAB medium with different inoculation rates and sampled at 0, 2, 8, 24, 36, 48, 72, 120, 168, and 240 hours. The results showed that LAB influenced the half-lives and enantiomer fractions of theta-CYP enantiomers, which lead a closer degradation rate between the 2 stereoisomers, and no obvious difference was found among 4 LABs. Besides, the stereoselective degradation of theta-CYP was closely related to pH. The lower the pH (pH of 3, 5, 7, and 9), the lower the enantiomer fraction (from 4.88 to 6.69). At pH of 3, 7, and 9, significant differences of half-lives between enantiomers were observed. (-)-theta-Cypermethrin decreased faster than (+)-theta-CYP under pH of 3, while opposite results were indicated under pH of 7 and 9. Moreover, the acidic condition contributed to the higher chiral configuration stability of (±)-theta-CYP. (+)-Enantiomer was influenced by pH in a greater degree than (-)-enantiomer.

This study focused on monitoring changes in aflatoxin M1 (AFM1) concentrations during produc- tion and storage of different fermented milks using selected probiotic and nonprobiotic combined cultures. Milk samples intended for fermentation were intentionally contaminated by adding a stan- dard of AFM1. All of the tested cultures caused remarkable reductions in AFM1 concentrations during the fermentation process. Probiotic cultures were more effective than nonprobiotic cultures, with Lactobacillus casei LC-01 strain being the most efficient, achieving a reduction level of approximately 58%. Among the nonprobiotic cultures, yoghurt culture YC- 380 was the most effi- cient, with a reduction level of approximately 41%.

Metal sequestration by bacteria has been proposed as a strategy to counteract metal contamination in foodstuffs. Lactobacilli can interact with metals, although studies with important foodborne metals such as inorganic [Hg(II)] or organic (CH3 Hg) mercury are lacking. Lactobacilli were evaluated for their potential to bind these contaminants and the nature of the interaction was assessed by the use of metal competitors, chemical and enzymatical treatments, and mutants affected in the cell wall structure.; Results: Lactobacillus strains efficiently bound Hg(II) and CH3 Hg. Mercury binding by Lactobacillus casei BL23 was independent of cell viability. In BL23, both forms of mercury were cell wall bound. Their interaction was not inhibited by cations and it was resistant to chelating agents and protein digestion. Lactobacillus casei mutants affected in genes involved in the modulation of the negative charge of the cell wall anionic polymer lipoteichoic acid showed increased mercury biosorption. In these mutants, mercury toxicity was enhanced compared to wild-type bacteria. These data suggest that lipoteichoic acid itself or the physicochemical characteristics that it confers to the cell wall play a major role in mercury complexation.; Conclusion: This is the first example of the biosorption of Hg(II) and CH3 Hg in lactobacilli and it represents a first step towards their possible use as agents for diminishing mercury bioaccessibility from food at the gastrointestinal tract. © 2017 Society of Chemical Industry.; © 2017 Society of Chemical Industry.

Besides its properties as an antioxidant, stabilizer, or acidifier, lactobionic acid has emerged as a potential prebiotic compound, raising the possibility of being included together with the probiotic microorganism Lactobacillus casei in novel functional fermented foods with synbiotic characteristics. Their manufacturing strategy could benefit from the recently implemented microbial synthesis of lactobionic acid by the strong producer Pseudomonas taetrolens, employing residual dairy whey as raw material. The phenomenon of amensalism established between Pseudomonas and Lactobacillus makes simultaneous fermentation unfeasible. A novel sequential process has been developed in which L. casei is inoculated in a second step. Its ability to utilize lactobionic acid as a carbon and energy source was previously tested. Experimental results showed the capacity of L. casei to work efficiently on the residual substrate fermented by P. taetrolens, producing lactic acid by degrading the remaining lactose, with a lactic acid yield on substrate and productivity of 0.95 g g−1 and 0.20 g L−1 h−1, respectively. Lactobionic acid was barely consumed in this complex growth medium, thus ensuring its presence in the resulting fermented product. © 2017 American Institute of Chemical Engineers Biotechnol. Prog., 33:1250–1256, 2017

To study the influence of probiotics on the flavor profile of yogurt, 4 probiotics, including Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus rhamnosus, and Lactobacillus casei, were cofermented with traditional starters. The changes of bacterial growth, acid contents and volatile compounds of yogurt were investigated during fermentation and refrigerated storage. The strains that exhibited a low growth rate in milk did not significantly affect the bacterial population dynamics, acidity, or organic acid content during fermentation and storage. However, high viability and enhancement of postacidification were clearly observed in the samples that contained strains with a high growth rate in milk, particularly L. casei. A total of 45 volatile compounds, detected in most samples, were identified by headspace solid-phase micro-extraction followed by gas chromatography-mass spectrometry. Among these compounds, ketones and aldehydes were the most abundant. The presence of either L. rhamnosus or L. plantarum did not significantly affect the major volatile compounds, while contributions of L. casei and L. acidophilus were found in the formation of minor volatile metabolites. Electronic nose measurements exhibited a good discrimination of samples that contained different probiotics during refrigerated storage.

The use of different inocula in the milk-to-yoghurt transformation influences the kinetics of the fermentation process. The aim of this work was to study the kinetics induced by Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus (Lb–St). The milk-to-yoghurt transformation showed no delay in the production of lactic acid for yoghurt produced using Lactobacillus johnsonii with S. thermophilus (La1–St) or Lactobacillus casei with S. thermophilus (Lc1–St); the delays were 20–70 min and 40–80 min, respectively. The absence of delay was 1.0/min (Lb–St) as compared with 0.015/min (La1–St) and 0.7/min (Lc1–St). The kinetics was fitted using second-order reaction.

International audience; Catabolite repression is a mechanism that enables bacteria to control carbon utilization. As part of this global regulatory network, components of the phosphoenolpyruvate:carbohydrate phosphotransferase system inhibit the uptake of less favorable sugars when a preferred carbon source such as glucose is available. This process is termed inducer exclusion. In bacteria belonging to the phylum Firmicutes, HPr, phosphorylated at serine 46 (P-Ser46-HPr) is the key player but its mode of action is elusive. To address this question at the level of purified protein components, we have chosen a homolog of the Escherichia coli maltose/maltodextrin ATP-binding cassette transporter from Lactobacillus casei (MalE1-MalF1G1K1(2)) as a model system. We show that the solute binding protein, MalE1, binds linear and cyclic maltodextrins but not maltose. Crystal structures of MalE1 complexed with these sugars provide a clue why maltose is not a substrate. P-Ser46-HPr inhibited MalE1/maltotetraose-stimulated ATPase activity of the transporter incorporated in proteoliposomes. Furthermore, cross-linking experiments revealed that P-Ser46-HPr contacts the nucleotide-binding subunit, MalK1, in proximity to the Walker A motif. However, P-Ser46-HPr did not block binding of ATP to MalK1. Together, our findings provide first biochemical evidence that P-Ser-HPr arrests the transport cycle by preventing ATP hydrolysis at the MalK1 subunits of the transporter.

The prebiotic effects of a cashew apple (Anacardium occidentale L.) agro-industrial byproduct powder (CAP) on different potentially probiotic Lactobacillus strains, namely Lactobacillus acidophilus LA-05, Lactobacillus casei L-26 and Lactobacillus paracasei L-10, were assessed using in vitro experimental models. Accordingly, the growth of the Lactobacillus strains when cultivated in a broth containing CAP (20 or 30 g L-1 ), glucose (20 g L-1 ) or fructooligosaccharides (FOS) (20 g L-1 ) was monitored over 48 h; the prebiotic activity scores of CAP were determined; and the changes in pH values, production of organic acids and consumption of sugars in growth media were verified.; Results: During the 48-h cultivation, similar viable cell counts were observed for the Lactobacillus strains grown in the different media tested. The CAP presented positive prebiotic activity scores toward all the tested Lactobacillus strains, indicating a desirable selective fermentable activity relative to enteric organisms. The cultivation of the Lactobacillus strains in broth containing glucose, FOS or CAP resulted in high viable cell counts, a decreased pH, the production of organic acids and the consumption of sugars over time, revealing intense bacterial metabolic activity.; Conclusion: The CAP exerts potential prebiotic effects on different potentially probiotic Lactobacillus strains and should be an added-value ingredient for the food industry. © 2017 Society of Chemical Industry.; © 2017 Society of Chemical Industry.

Summary The objective of this experiment was to investigate the effect of Lactobacillus isolates on intestinal bacterial community composition of growing Rex Rabbits. A total of 120 weaned Rex Rabbits (30 days old, 30 per group) were used for the experiment, which started after an adaptation period of 7 days. The control group was fed with basal diet only, while the treatment I, II and III groups were fed with basal diet adding antibiotics, Lactobacillus zeae (LB1) and Lactobacillus casei (L3) respectively. Growth performance, immune response and intestinal flora have been examined. The results obtained were as follows: (i) F/G of the rabbits fed with Lactobacillus isolates was significantly lower than that of the control group (p

We examined 10 lactic acid bacteria that have been previously characterized for commercial use as probiotic cultures, mostly for dairy products, including 1 Pediococcus and 9 Lactobacilli. Our objectives were to develop a rapid procedure for determining the long-term survivability of these cultures in acidified vegetable products and to identify suitable cultures for probiotic brined vegetable products. We therefore developed assays to measure acid resistance of these cultures to lactic and acetic acids, which are present in pickled vegetable products. We used relatively high acid concentrations (compared to commercial products) of 360 mM lactic acid and 420 mM acetic acid to determine acid resistance with a 1 h treatment. Growth rates were measured in a cucumber juice medium at pH 5.3, 4.2, and 3.8, at 30 °C and 0% to 2% NaCl. Significant differences in acid resistance and growth rates were found among the 10 cultures. In general, the acid resistant strains had slower growth rates than the acid sensitive strains. Based on the acid resistance data, selected cultures were tested for long-term survival in a simulated acidified refrigerated cucumber product. We found that one of the most acid resistant strains (Lactobacillus casei) could survive for up to 63 d at 4 °C without significant loss of viability at 108 CFU/mL. These data may aid in the development of commercial probiotic refrigerated pickle products.

In the present work, physicochemical, sensory characteristics and viability of Bifidobacterium bifidum and Lactobacillus casei of probiotic yogurt using dill (Anethum graveolens) essential oil (DEO) (50 and 100 ppm) were investigated at 4°C for 21 days. Alterations in amount of fat and protein of yogurt treatments during storage time were not significant. The viability of B. bifidum and L. casei increased up to the 2nd week of storage and then decreased by the end of the storage period. Generally, samples with incorporated 100 ppm DEO had the highest number of probiotic bacteria on the last day of storage, 7.81 and 7.92 CFU/g for L. casei and B. bifidum, respectively. pH and titratable acidity values were decreased and increased, respectively, over the time for all samples. Yogurt with incorporated 100 ppm DEO achieved higher sensory scores compared to other yogurt samples. Therefore, the current results confirmed that the addition of probiotic and DEO improved the physicochemical and sensory characteristics of yogurt. PRACTICAL APPLICATIONS: Yogurt undergoes sensory, chemical changes and microbial growth during refrigerated storage. Bifidobacterium bifidum and Lactobacillus casei are generally applied as probiotic species in milk products. Dill essential oil (DEO) is used in food industries to extend the shelf life of the foods with desired organoleptic properties. This work recommends that DEO can be successfully used as a safe and natural source in the production of probiotic yogurt.

The product under assessment is a preparation containing single strains of Saccharomyces cerevisiae, Lactobacillus plantarum and Lactobacillus casei to be used as a technological additive to improve the ensiling process. EFSA has been previously requested by the European Commission to evaluate this product. The safety of the additive for consumers, users, the environment and target animals was established at that time. There was, evidence for improved aerobic stability in forage materials with dry matter contents varying between 30% and 70%. Fluorescence in situ hybridisation methods were also introduced and a different culture medium to better characterise the additive but the Panel on Additives and Products or Substances used in Animal Feed (FEEDAP Panel) remains unable to identify a minimum specification for the product or a minimum effective dose.