Search Results (692)

Orally administered immunomodulatory lactobacilli can stimulate respiratory immunity and enhance the resistance to primary infections with bacterial and viral pathogens. However, the potential beneficial effects of immunomodulatory lactobacilli against respiratory superinfection have not been evaluated. In this work, we showed that the feeding of infant mice with Lacticaseibacillus rhamnosus CRL1505 or Lactiplantibacillus plantarum MPL16 strains can reduce susceptibility to the secondary pneumococcal infection produced after the activation of TLR3 in the respiratory tract or after infection with RVS. The treatment of mice with CRL1505 or MPL16 strains by the oral route improved the production of interferons in the respiratory tract, differentially modulated the balance of pro- and anti-inflammatory cytokines, reduced bacterial replication, and diminished lung damage. Additionally, we demonstrated that orally administered lactobacilli confer longstanding protection against secondary Streptococcus pneumoniae infection and that this effect would be mediated by the stimulation of trained alveolar macrophages. This work contributes to revealing the mechanisms involved in the modulation of the gut–lung axis by beneficial microbes by demonstrating that specific lactobacilli strains, through the stimulation of the common mucosal immune system, would be able to support the development of trained alveolar macrophages that would confer longstanding protection against secondary bacterial challenges produced after a primary inflammatory event in the respiratory mucosa. Full article

Cabbage (Brassica oleracea var. capitata) is rich in dietary fiber, vitamins, trace elements, and functional components like glucosinolates, which are essential for promoting health. This study aims to enhance the health benefits and nutritional content of cabbage through lactic acid fermentation using a bioreactor, with a particular focus on glucosinolate retention. The fermentation utilized a consortium of Lactiplantibacillus plantarum, known for its robust acidifying capabilities, and antioxidant-rich strains Lactobacillus acidophilus and Bifidobacterium longum. A 5 L bioreactor facilitated the controlled fermentation process (35 °C, 24 h of fermentation at 5 rpm). The efficacy of glucosinolate retention was quantitatively assessed alongside the analysis of antioxidant properties via 1,1-diphenyl-2-picrylhydrazil (DPPH) and 2,2′-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assays. The results indicated a notable enhancement in antioxidant capacity with a 16.32% increase in the DPPH radical scavenging rate compared to non-fermented cabbage. Glucosinolate retention was impressively sustained at 82.02% in bioreactor conditions. Storage stability tests conducted at 4 °C revealed minimal degradation of glucosinolates, maintaining significant levels up to 14 days (from 90.34% to 66.49%). This study underscores the potential of bioreactor-facilitated lactic acid fermentation in preserving and enhancing the nutritional and functional qualities of cabbage, thereby extending its market value and promoting sustainable agricultural practices. Full article

Cardamine violifolia is a selenium (Se)-rich vegetable crop belonging to the Brassicaceae family. This study investigated the Se concentration and volatiles in the fresh (CK) C. violifolia, natural fermented (NF), Lactiplantibacillus plantarum (LP), and Leuconostoc mesenteroides (LM) fermented C. violifolia pickles. Results showed that fermentation promoted the levels of selenocysteine, methyl selenocysteine, and selenate. A total of 648 volatile compounds were found, including 119 terpenoids, 105 heterocyclic compounds, 103 esters, and 65 hydrocarbons. Differential analysis of volatiles indicated that fermentation induced the release of volatiles when compared to CK, whereas volatile profiles in LM and NF pickles showed notable differences from LP pickles. SeCys2, MeSeCys, and selenate significantly correlated to several volatile compounds, implying that Se metabolism may affect the formation of volatiles. Conclusively, fermentation promoted the release of aroma and bioactive volatiles and the degradation of unpleasant and harmful substances in C. violifolia pickles. Full article

Recently, there has been an increase in the application of lactic acid bacteria (LAB) for seed fermentation because of the improved functional, technological, and nutritional properties of the fermented seeds. The purpose of this study was to evaluate the effects of selected LAB on the biochemical and antimicrobial features of fermented hemp seeds and their water-, salt-, and ethanol-soluble protein fractions. The results showed that hemp seed medium was suitable for Lactiplantibacillus plantarum, Levilactobacillus brevis, and Lactobacillus acidophilus multiplication (with a LAB count > 10⁹ colony-forming units/g). The biochemical and antimicrobial properties of the fermented hemp seeds strictly depended on the LAB strain used for fermentation. The hemp seeds fermented with L. brevis, which was previously isolated from rye sourdough, presented the highest total phenolic content and phytase, amylase, protease, and antioxidant activities. The hemp seeds fermented with L. acidophilus showed the broadest spectrum of antimicrobial activity against foodborne pathogens. The ethanol-soluble protein fractions from the fermented hemp seeds inhibited the growth of Escherichia coli, Staphylococcus aureus, Salmonella typhimurium, Bacillus subtilis, and Bacillus cereus, while the ethanol-soluble protein fraction from unfermented hemp seeds did not have an antimicrobial effect. The results of ABTS·+ radical scavenging and antimicrobial activity assays by agar well diffusion method confirmed that the tested LAB strains for hemp seed fermentation influenced the antioxidant and antimicrobial activities of protein fractions. Full article

The effects of Lactiplantibacillus plantarum 1008 (LP1008) on age-related cognitive impairment and skeletal muscle atrophy have been reported previously. However, its role in obesity- and age-related hypogonadism has yet to be explored. This study investigates the therapeutic efficacy of low- and high-dose LP1008 in a high-fat-diet-fed male mouse model. Mice at 37 weeks of age were fed a standard diet (n = 8) or a 45% high-fat diet for 28 weeks, and the high-fat-diet-fed mice were divided into vehicle, low-dose and high-dose LP1008 groups (n = 8 per group) on the basis of the treatment administered for an additional 8 weeks. We found that LP1008 suppressed the increases in total cholesterol levels and liver function parameters and alleviated histological changes in the brain, ileum, gastrocnemius muscle and testes. In terms of reproductive function, LP1008 attenuated the decreases in sperm quality, sperm maturity, testosterone levels and levels of enzymes involved in testosterone biosynthesis. Furthermore, LP1008 altered impairments in spatial learning and memory and induced slight alterations in the gut microbiota. Moreover, LP1008 exerted antioxidant, anti-inflammatory and anti-apoptotic effects in aged, obese male mice. LP1008 reversed diet-induced obesity, age-related reproductive dysfunction and pathological damage by increasing testosterone levels and altering the gut microbiome through the regulation of mediators involved in oxidative stress, apoptosis and inflammation. Full article

In this study, we investigated whether three microbial strains, Lactiplantibacillus plantarum J-135, Saccharomyces cerevisiae DAE-4, and Bacillus velezensis PBS-17, could be used to reduce mold growth and spoilage during the production of fermented feed. These microorganisms were isolated and characterized via an evaluation of their antibacterial activity, enzymatic activity, bile acid resistance, and acid tolerance. L. plantarum J-135 and S. cerevisiae DAE-4 demonstrated excellent acid tolerance and bile acid resistance, and L. plantarum J-135 exhibited antibacterial activity against Salmonella species. B. velezensis PBS-17 showed the greatest protease, cellulase, α-amylase, and phytase enzymatic activities, and displayed antibacterial activity against Fusarium solani, Aspergillus flavus, Penicillium sp., and Fusarium oxysporum. The three isolated strains were diluted to the same concentration (1:1:1) to create a culture solution, which was added to a standard feed (experimental group) to prepare fermented feed. This was compared with feed treated with a commercially available single probiotic preparation (control group 1) or a mixed microbial preparation that was composed of multiple strains, including B. subtilis. The feed treated with the single probiotic preparation spoiled after 21 days due to insufficient lactic acid bacteria growth, whereas the feed treated with the mixed microbial preparation exhibited mold growth after 14 days. The bacteria and fungi that cause spoilage during fermented feed production were effectively controlled in feed treated with L. plantarum J-135, S. cerevisiae DAE-4, and B. velezensis PBS-17. Therefore, the mixture of these three microbial strains may reduce the risk of spoilage during fermented silage and feed processing, thereby improving storage properties and stability. Full article

This study investigated the bacterial diversity of geographically indicated Uşak tarhana using metagenomics. Tarhana dough samples were collected from local producers in different regions of the Uşak province. The samples were analyzed for their chemical and microbiological properties. The microbiota was examined through metagenomic analysis using high-throughput sequencing, followed by bioinformatic processing with QIIME2 and DADA2 tools. Taxonomic analyses revealed that Lactiplantibacillus plantarum and Fructilactobacillus sanfranciscensis were the dominant species in most samples. In Silico analysis confirmed the presence of Fructilactobacillus sanfranciscensis in the tarhana fermentation microbiota. Diversity analyses, including Shannon and Chao1 indices, indicated significant variation in microbial diversity and homogeneity among the samples. Differences in microbiota diversity were observed between tarhana produced in the northern and southern regions of Uşak. The bacterial diversity of the tarhana samples showed partial differences at the micro-local level, and these results suggested that the slight variation in bacterial diversity between the northern and southern regions might be related to mild climatic transition. Full article

Hexachlorobenzene (HCB) is a persistent organic pollutant (POP) commonly detected in milk and dairy products. These compounds pose a serious threat to the health of consumers due to their considerable bioaccumulation potential, high stability, and toxicity. (2) Methods: The study evaluated the potential of Lactiplantibacillus plantarum and Lacticaseibacillus rhamnosus probiotic cultures to reduce HCB residues in fermented goat milk beverages during 21-day refrigerated storage. HCB content was determined by gas chromatography coupled with mass spectrometry (GC/MS). (3) Results: A strong negative correlation was found between HCB concentration in fermented milk and storage time. After 21 days, a 75–78% reduction in HCB content was observed, with L. plantarum showing greater efficiency in reducing hexachlorobenzene levels than L. rhamnosus. (4) Conclusions: The use of probiotic cultures contributed to a significant reduction in the HCB content of fermented goat milk. Our findings support the hypothesis that the lactic acid bacteria Lactiplantibacillus plantarum and Lacticaseibacillus rhamnosus can lower hexachlorobenzene levels in fermented products Full article

Intestinal mucosal tissues are prone to infections, often leading to inflammation. Lactic acid bacteria in the gut can modulate these inflammatory responses, but the interaction between host cells and lactic acid bacteria remains unclear. This study examines how Lactiplantibacillus plantarum HY7714 alleviates intestinal inflammation using gut-on-a-chip technology and in vitro models. Inflammation was induced using a gut-on-a-chip, and changes in cell morphology and barrier function were analyzed. Extracellular vesicles (EVs) derived from HY7714-improved intestinal cell structure repaired damage and restored tight junction integrity. Additionally, they attenuated inflammatory cytokines by regulating the MyD88/mTOR/NF-κB signaling pathway. RNA sequencing revealed downregulation of vicinal oxygen chelate (VOC) family proteins and proline aminopeptidase, both linked to inflammation and extracellular matrix interactions in skin health. Therefore, we explored the effects of HY7714 EVs on skin cells. The findings showed that HY7714 EVs reduced cytotoxicity and downregulated metalloproteinase expression in skin cells exposed to UVB radiation, indicating their potential anti-aging and anti-photoaging properties. These findings suggest that HY7714-derived EVs enhance both intestinal and skin health by reducing inflammation and improving barrier function, with potential benefits for the gut–skin axis. Full article

The lactic fermentation of fruit and vegetable juices by well-characterised probiotics remains relatively underexplored. We have investigated the stability and impact of Lactiplantibacillus plantarum KABP051 fermentation on orange, apple, and peach juices by microbiological, physicochemical, and sensory evaluation means. For each fruit juice, three different samples were analysed: original fruit juice without probiotic as blank (B), fruit juice inoculated with 10⁷ CFU/mL of probiotic without fermentation (P), and fruit juice inoculated with 10⁷ CFU/mL of probiotic and fermented at 37 °C for 24 h (PF). P samples displayed good stability throughout the study, and PF samples showed an initial increase in CFUs accompanied by a change in pH, confirming the ability of the probiotic to ferment these juices. After 60 days of refrigeration, PF samples contained >10⁷ CFU/mL. Total phenolic content and antioxidant capacity were equivalent in F, P, and PF. Remarkably, deep metabolomic analyses confirmed malolactic fermentation and revealed the production of several bioactive compounds including the antimicrobial substance phenyllactic acid, the immunomodulatory and anti-fatigue amino acid N-acetyl glutamine, the vitamin B3 form nicotinic acid, the monoterpene (−)-β-pinene, and the neurotransmitter acetylcholine, among others, during probiotic fermentation. Finally, a hedonic analysis involving 51 participants showed that probiotic fermented orange juice is well accepted by panellists, with scores comparable to those of the control juice. Overall, we here show that fruit juices are excellent carriers for the delivery of the probiotic L. plantarum KABP051 and its non-alcoholic fermentation can result in tasty functional fruit juices enriched with health-promoting compounds. Full article

The aim of this study was to determine the effects of ripening rate (slow or fast), usage autochthonous starter cultures (control—spontaneous fermentation, Lactiplantibacillus plantarum GM77, Staphylococcus xylosus GM92 or L. plantarum GM77 + S. xylosus GM92) and type of fat (beef fat-BF, sheep tail fat-STF and BF+STF) on the volatile compounds of sucuk (a Turkish dry fermented sausage). A total of 74 volatile compounds were identified, including groups of aliphatic hydrocarbons, aldehydes, ketones, alcohols, sulfide compounds, esters, aromatic hydrocarbons, nitrogenous compounds, acids and terpenes in sucuk. Slow ripening resulted in significant increases in the abundance of ethanol, acetic acid, ethyl acetate, acetoin and diacetyl. A similar situation was determined for a mixed culture (L. plantarum + S. xylosus). Correlation analysis showed that the effects of slow ripening and mixed culture use were more pronounced in terms of volatile compound content. Although the effect of fat type on volatile compounds was quite limited compared to other factors, correlation analysis showed that STF had a different volatile compound profile. Full article

A high degree of hydrolysis can reduce the allergenicity of milk, while lactic acid bacteria (LAB) fermentation can further enhance the antioxidant ability of enzymatic milk. LAB with a strong antioxidant ability was screened, and the effects of LAB on the bitterness, taste and flavor of enzymatic skim milk (ESM) with a high degree of hydrolysis were investigated in this paper, in addition to the response surface methodology optimized the conditions of the LAB fermentation of ESM. The results indicate that the skim milk hydrolyzed by Protamex has a higher degree of hydrolysis and lower bitterness. The scavenging rate of 2,2-Diphenyl-1-picrylhydrazyl (DPPH) free radical, the inhibition rate of hydroxyl radical (·OH) and the superoxide dismutase (SOD) activity of Lactiplantibacillus plantarum 16 and Lactococcus lactis subsp. lactis m16 are significantly higher than those of other strains (p < 0.05), while the improvement effect of L. plantarum 16 on the bitterness and flavor of ESM is better than that of L. lactis subsp. lactis m16. The fermented ESM has a strong antioxidant ability and low bitterness when the inoculum quantity of L. plantarum 16 is 5%, fermentation at 37 °C for 18 h and the pH of the ESM is 6.5, for which the DPPH free radical scavenging rate is 61.32%, the ·OH inhibition rate is 83.35%, the SOD activity rate is 14.58 and the sensory evaluation is 4.25. The contents of amino acids related to bitterness and antioxidants were reduced and increased, respectively. The ESM fermented by L. plantarum 16 has a good flavor, antioxidant ability and low bitterness. Full article

Background: Photoaging, induced by chronic ultraviolet B (UVB) exposure, results in the degradation of extracellular matrix (ECM) components, leading to skin roughness, wrinkle formation, and reduced elasticity. Recent studies have explored probiotics as potential inhibitors of extrinsic aging, primarily through mechanisms that protect the skin barrier and reduce collagen breakdown. Methods: This study investigates the anti-photoaging effects of Limosilactobacillus fermentum MG5368 (L. fermentum MG5368) and Lactiplantibacillus plantarum MG989 (L. plantarum MG989) in UVB-exposed keratinocytes and an SKH-1 hairless mice model. Results: Both strains demonstrated significant efficacy in preserving collagen through the inhibition of activating protein-1 (AP-1) and reducing the expression of matrix metalloproteinase (MMP)-1 and MMP-3. Additionally, both strains restored COL1A1 protein expressions, thereby enhancing collagen synthesis and ECM stability. Enhanced skin elasticity was observed, attributed to restored levels of hyaluronic acid and hyaluronan synthase 2 (HAS2) protein expressions. Conclusions: These findings suggest that L. fermentum MG5368 and L. plantarum MG989 may serve as promising probiotic-based agents for anti-photoaging applications. Full article

Increasing the consumption of fruit and vegetables can be achieved by creating new products. A promising method seems to be the directed fermentation of vegetables. The aim of this study was to investigate the effect of ultrasonic pretreatment (US; 25 kHz; 5 min) and the lactic acid bacteria strain (LAB; Lactiplantibacillus plantarum 299v and Lacticaseibacillus rhamnosus GG) on the quality of fermented pumpkin (Cucurbita pepo L.). The pumpkin was inoculated with 5 log CFU/g of specific LAB strain. Fermentation was carried out for 7 days at 35 °C. Some samples were US treated at the washing stage. During fermentation, there was an increase in the LAB count of 3 logarithmic cycles compared to the initial inoculum. For L. rhamnosus, preceding fermentation by US treatment contributed to an increased bacteria count of 4 logarithmic cycles. In the case of fermentation with L. rhamnosus, the lactic acid content was significantly higher than for L. plantarum. These samples are also characterized by higher sensory properties, desirability of taste, and overall desirability. Fermentation contributed to a decrease in carotenoid and phenolic compounds content and an increase in the antioxidant capacity of the pumpkins, regardless of the bacterial strain. Full article

Goat milk butter, locally known as “Dhan”, from the Sfisfa region of Algeria, holds significant cultural and economic value. This study investigates the probiotic properties of lactic acid bacteria (LAB) present in Dhan, focusing particularly on Lactobacillus strains. Molecular identification using 16S rRNA revealed a dominance of Levilactobacillus brevis and Lactiplantibacillus plantarum, forming a substantial part of the bacterial profile. Three LAB isolates (DC01-A, DC04, and DC06) were selected from fresh samples, and rigorous analyses were performed to evaluate their probiotic properties. Safety assessments confirmed the absence of gelatinase, DNase, and haemolytic activities in all isolates. The isolates demonstrated high tolerance to bile salts and acidic conditions, along with the ability to survive simulated gastrointestinal digestion. Notably, strain DC06 exhibited exceptional survival at low pH (1.5) and high bile salt concentrations (0.15–0.3%). All isolates showed substantial growth in MRS medium with 2% phenol, although growth was significantly decreased at 5% phenol. Furthermore, our strains exhibited high adhesion rates to various solvents, demonstrating their potential for strong interaction with cell membranes. Specifically, adhesion to chloroform was observed at 98.26% for DC01-A, 99.30% for DC04, and 99.20% for DC06. With xylene, the adhesion rates were 75.94% for DC01-A, 61.13% for DC04, and 76.52% for DC06. The LAB strains demonstrated impressive growth in ethanol concentrations up to 12%, but their tolerance did not exceed this concentration. They also exhibited robust growth across temperatures from 10 °C to 37 °C, with strains DC04 and DC06 able to proliferate at 45 °C, though none survived at 50 °C. Additionally, the isolates showed significant resistance to oxidative stress induced by hydrogen peroxide (H₂O₂) and displayed medium to high autolytic activity, with rates of 50.86%, 37.53%, and 33.42% for DC01-A, DC04, and DC06, respectively. The cell-free supernatant derived from strain DC04 exhibited significant antimicrobial activity against the tested pathogens, while strain DC06 demonstrated moderate antioxidant activity with the highest DPPH scavenging rate at 68.56%, compared to the probiotic reference strain LGG at 61.28%. These collective findings not only suggest the probiotic viability of LAB strains found in Dhan but also highlight the importance of traditional food practises in contributing to health and nutrition. Consequently, this study supports the potential of traditional Dhan butter as a functional food and encourages further exploration of its health benefits. Full article