In the last years, consumers are becoming increasingly aware of the human health risk posed by the use of chemical preservatives in foods. In contrast, the increasing demand by the dairy industry to ...extend shelf-life and prevent spoilage of dairy products has appeal for new preservatives and new methods of conservation. Bacteriocins are antimicrobial peptides, which can be considered as safe since they can be easily degraded by proteolytic enzymes of the mammalian gastrointestinal tract. Also, most bacteriocin producers belong to lactic acid bacteria (LAB), a group that occurs naturally in foods and have a long history of safe use in dairy industry. Since they pose no health risk concerns, bacteriocins, either purified or excreted by bacteriocin producing strains, are a great alternative to the use of chemical preservatives in dairy products. Bacteriocins can be applied to dairy foods on a purified/crude form or as a bacteriocin-producing LAB as a part of fermentation process or as adjuvant culture. A number of applications of bacteriocins and bacteriocin-producing LAB have been reported to successful control pathogens in milk, yogurt, and cheeses. One of the more recent trends consists in the incorporation of bacteriocins, directly as purified or semi-purified form or in incorporation of bacteriocin-producing LAB into bioactive films and coatings, applied directly onto the food surfaces and packaging. This review is focused on recent developments and applications of bacteriocins and bacteriocin-producing LAB for reducing the microbiological spoilage and improve safety of dairy products.
A considerable number of strains belonging to different species of
are highly competitive due to their resistance to wide range of pH and temperature. Their competitiveness is also owed to their ...ability to produce bacteriocins recognized for their wide-range effectiveness on pathogenic and spoilage bacteria. Enterococcal bacteriocins have attracted great research interest as natural antimicrobial agents in the food industry, and as a potential drug candidate for replacing antibiotics in order to treat multiple drugs resistance pathogens. However, the prevalence of virulence factors and antibiotic-resistance genes and the ability to cause disease could compromise their application in food, human and animal health. From the current regulatory point of view, the genus
is neither recommended for the QPS list nor have GRAS status. Although recent advances in molecular biology and the recommended methods for the safety evaluation of
strains allowed the distinction between commensal and clinical clades, development of highly adapted methods and legislations are still required. In the present review, we evaluate some aspects of
spp. related to their probiotic properties and safety concerns as well as the current and potential application in food systems and treatment of infections. The regulatory status of commensal
candidates for food, feed, probiotic use, and recommended methods to assess and ensure their safety are also discussed.
The popularity of fermented foods and beverages is due to their enhanced shelf-life, safety, functionality, sensory, and nutritional properties. The latter includes the presence of bioactive ...molecules, vitamins, and other constituents with increased availability due to the process of fermentation. Many fermented foods also contain live microorganisms that may improve gastrointestinal health and provide other health benefits, including lowering the risk of type two diabetes and cardiovascular diseases. The number of organisms in fermented foods can vary significantly, depending on how products were manufactured and processed, as well as conditions and duration of storage. In this review, we surveyed published studies in which lactic acid and other relevant bacteria were enumerated from the most commonly consumed fermented foods, including cultured dairy products, cheese, fermented sausage, fermented vegetables, soy-fermented foods, and fermented cereal products. Most of the reported data were based on retail food samples, rather than experimentally produced products made on a laboratory scale. Results indicated that many of these fermented foods contained 10
lactic acid bacteria per mL or gram, although there was considerable variation based on geographical region and sampling time. In general, cultured dairy products consistently contained higher levels, up to 10
/mL or g. Although few specific recommendations and claim legislations for what constitutes a relevant dose exist, the findings from this survey revealed that many fermented foods are a good source of live lactic acid bacteria, including species that reportedly provide human health benefits.
With the development of industrialization and urbanization, heavy metal (HM) pollution has become an urgent problem in many countries. The use of microorganisms to control HM pollution has attracted ...the attention of many scholars due to its advantages of mild conditions, low process cost, and no secondary pollution. In this context, this review aimed to compile recent advances on the potential of lactic acid bacteria (LAB) as HMs biosorbents. As a food-safe class of probiotic, LAB can not only be used for HM remediation in soil and wastewater, but most importantly, can be used for metal removal in food. The extracellular adsorption and intracellular accumulation are the main mechanisms of HM removal by LAB. Lactic acid (LA) fermentation is also one of the removal mechanisms, especially in the food industry. The pH, temperature, biomass, ion concentration and adsorption time are the essential parameters to be considered during the bioremediation. Although the LAB remediation is feasible in theory and lab-scale experiments, it is limited in practical applications due to its low efficiency. Therefore, the commonly used methods to improve the adsorption efficiency of LAB, including pretreatment and mixed-cultivation, are also summarized in this review. Finally, based on the review of literature, this paper presents the emerging strategies to overcome the low adsorption capacity of LAB. This review proposes the future investigations required for this field, and provides theoretical support for the practical application of LAB bioremediation of HMs.
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•Lactic acid bacteria can be applied for heavy metals removal in food, water and soil.•The adsorption and bioaccumulation are the main bioremediation mechanisms.•The pH, temperature, ion concentration, and contact time all affect the remediation.•The pretreatment and mixed-cultivation are common methods to improve efficiency.•The genetic engineering, nanotechnology and immobilization are the research hotspots.
This study used lactic acid bacteria with high antioxidative properties to screen for strains capable of reducing hexavalent chromium Cr (VI) in their culturing supernatants. The strain Pediococcus ...acidilactici 13–7 exhibited potent Cr (VI)-reducing capability and remarkable resistance to Cr (VI) even at concentration as high as 24 mM. Comparative genomics analysis revealed a unique gene, ChrR, associated with Cr (VI) reduction in this strain, distinguishing it from four reference strains of P. acidilactici. The proteomic investigation identified proteins linked to the ChrR gene, such as nqo1, frdA, and gshR, indicating significant enrichment in redox-related functions and oxidative phosphorylation pathways. These findings suggest that P. acidilactici 13–7 possesses superior electron transfer capacity compared to other strains, making it more adaptable under highly oxidative conditions by modulating the external environment to mitigate oxidative stress. Collectively, the results demonstrated the potential application of this lactic acid bacterial strain for bioremediation of heavy metals by its ability to reduce Cr (VI), and shed light on the molecular mechanisms underlying Cr (VI) reduction of the strain P. acidilactici 13–7.
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•The screened strain P. acidilactici 13-7 showed a potent Cr (VI)-reducing capability.•Genomics analysis revealed a unique gene of ChrR associated with Cr (VI) reduction.•The strain genome also contains unique genes related to bacterial stress resistance.•Proteomic analysis identified proteins of nqo1, frdA and gshR linked to ChrR.•nqo1, frdA and gshR contribute to Cr (VI) reduction and tolerance of the strain.
Cheeses are inherently microbiologically and biochemically dynamic. Numerous biotic and abiotic drivers govern the establishment and assembly of a core microbiota in cheese, which, for ...internally-ripened cheeses, having an intermediate to long period of ripening, consists of starter and non-starter lactic acid bacteria (SLAB and NSLAB). The management of this dynamic ecosystem has to consider this core as a super-organism, which results from the sums of microbial metabolisms and interactions among individual microbes.
This review focuses on all presumptive drivers, raw and pasteurized milk, farming system and house microbiota, and intrinsic and extrinsic factors during cheese manufacture and ripening, which qualitatively and mainly depending on the farm management system and cheese variety may influence the populations of SLAB and NSLAB. The interactions between these two microbial groups are described also.
The cheese ecosystem shows a variable flux of its core microbiota from milking through manufacture to ripening. Many and diverse drivers establish and assembly the lactic acid bacteria biota. If such drivers are efficient to guarantee microbial and cheese diversities, on the other hand, their control is the fundamental pre-requisite to synchronize and balance microbiological events. The methodological approaches (e.g., omics techniques and integrated system biology) have markedly improved to concretize this ambitious goal. Facing and improving the knowledge on the main drivers, the current step should focus on a unique puzzle of coexisting species/biotypes likely a super-organism, whose guide has to consider all casehardened microbial elements.
•Cheeses are microbiologically and biochemically dynamic.•Biotic and abiotic drivers govern the establishment/assembly of a core microbiota.•The core microbiota consists of starter and non-starter lactic acid bacteria.•The sums of microbial metabolisms and interactions result in a super-organism to be driven.•All presumptive drivers that influence the core microbiota are described.
Mechanisms of Action of Probiotics Plaza-Diaz, Julio; Ruiz-Ojeda, Francisco Javier; Gil-Campos, Mercedes ...
Advances in nutrition (Bethesda, Md.),
01/2019, Letnik:
10, Številka:
suppl_1
Journal Article
Recenzirano
Odprti dostop
ABSTRACT
Probiotics are living microorganisms that confer health benefits to the host when administered in adequate amounts; however, dead bacteria and their components can also exhibit probiotic ...properties. Bifidobacterium and strains of lactic acid bacteria are the most widely used bacteria that exhibit probiotic properties and are included in many functional foods and dietary supplements. Probiotics have been shown to prevent and ameliorate the course of digestive disorders such as acute, nosocomial, and antibiotic-associated diarrhea; allergic disorders such as atopic dermatitis (eczema) and allergic rhinitis in infants; and Clostridium difficile–associated diarrhea and some inflammatory bowel disorders in adults. In addition, probiotics may be of interest as coadjuvants in the treatment of metabolic disorders, including obesity, metabolic syndrome, nonalcoholic fatty liver disease, and type 2 diabetes. However, the mechanisms of action of probiotics, which are diverse, heterogeneous, and strain specific, have received little attention. Thus, the aim of the present work was to review the main mechanisms of action of probiotics, including colonization and normalization of perturbed intestinal microbial communities in children and adults; competitive exclusion of pathogens and bacteriocin production; modulation of fecal enzymatic activities associated with the metabolization of biliary salts and inactivation of carcinogens and other xenobiotics; production of short-chain and branched-chain fatty acids, which, in turn, have wide effects not only in the intestine but also in peripheral tissues via interactions with short-chain fatty acid receptors, modulating mainly tissue insulin sensitivity; cell adhesion and mucin production; modulation of the immune system, which results mainly in the differentiation of T-regulatory cells and upregulation of anti-inflammatory cytokines and growth factors, i.e., interleukin-10 and transforming growth factor; and interaction with the brain-gut axis by regulation of endocrine and neurologic functions. Further research to elucidate the precise molecular mechanisms of action of probiotics is warranted.
Lactobacillus acidophilus are Gram-positive bacteria distributed in diverse environments, and as a component of the normal microbiota of gastrointestinal and urogenital tract, they are relevant for ...human beings. Classified as lactic acid bacteria, due to the production of lactic acid, Lactobacillus can also produce antimicrobial peptides (AMPs), which is a compound synthesized by all forms of life aiming for protecting themselves from threats and to increase their competitivity to survive in a specific environment. AMPs are molecules capable of inhibiting the growth of microorganisms and, due to the indiscriminate use of conventional antibiotics and the emergence of multi-resistant bacteria, they have become an alternative, not only for treating multi-resistant infections, but also for the identification of probiotic products and food conservation. Considering the rampant rise of bacterial resistance to classical antimicrobials, the present study aimed to isolate and characterize AMPs from L. acidophilus extracts. Lactobacillus acid extract was pre-fractionated on disposable cartridges, followed by a high-performance liquid chromatography (HPLC). The collected fractions were evaluated in a liquid growth inhibition assay allowing to identify eight fractions with antimicrobial activity, and one of them showed antimicrobial activity against Candida albicans and, for this reason, was further characterized by mass spectrometry (MS). A peptide with a molecular mass of 1788.01 Da, showing the primary sequence NEPTHLLKAFSKAGFQ, as determined by MS, was named as Doderlin. Interestingly, antimicrobial molecules isolated from L. acidophilus have already been described previously, but few reports describe AMPs effective against C. albicans as the one reported here. We show here that this newly discovered molecule has a biological property with potential to be used in pharmaceutical and food companies, in the fight against contamination and/or for treating infections caused by microorganisms, respectively.
Doderlin is a newly discovered molecule with a biological property with potential to be applied in pharmaceutical and food companies, in the fight against contamination and/or for treating infections caused by microorganisms, respectively.
Consuming fermented foods has been reported to result in improvements in a range of health parameters. These positive effects can be exerted by a combination of the live microorganisms that the ...fermented foods contain, as well as the bioactive components released into the foods as by-products of the fermentation process. In many instances, and particularly in dairy fermented foods, the microorganisms involved in the fermentation process belong to the lactic acid group of bacteria (LAB). An alternative approach to making some of the health benefits that have been attributed to fermented foods available is through the production of 'fermentates'. The term 'fermentate' generally relates to a powdered preparation, derived from a fermented product and which can contain the fermenting microorganisms, components of these microorganisms, culture supernatants, fermented substrates, and a range of metabolites and bioactive components with potential health benefits. Here, we provide a brief overview of a selection of in vitro and in vivo studies and patents exclusively reporting the health benefits of LAB 'fermentates'. Typically, in such studies, the potential health benefits have been attributed to the bioactive metabolites present in the crude fermentates and/or culture supernatants rather than the direct effects of the LAB strain(s) involved.
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