Search Results (353)

Background/Objectives: Atopic dermatitis (AD) is associated with gut dysbiosis linked to early-life antibiotic use and Staphylococcus aureus colonization. Gum Arabic (GA), a prebiotic, may modulate this dysbiosis and influence AD-related microbial balance. This study evaluated whether GA could support AD-associated probiotics-Lactobacillus casei, Bifidobacterium bifidum, and Bifidobacterium infantis-under amoxicillin- or azithromycin-containing conditions, examined the response of S. aureus under the same screening conditions, and developed GA-phospholipid-based semisolid carriers for topical application. Methods: Probiotic strains were cultured with 1–5% GA in the presence and absence of antibiotics, and viable cell counts were assessed. Sixteen topical formulations containing propylene glycol or isopropyl myristate in a hydrogenated phosphatidylcholine base were prepared and screened for rheological properties and galactose release using in vitro release testing (IVRT) and HPLC-UV. Results: GA at 1–2% concentrations promoted probiotic growth in antibiotic-free conditions. GA preserved B. infantis viability under azithromycin exposure in this in vitro screening model. For S. aureus, numerical CFU differences were observed between antibiotic-only and GA-containing conditions; however, the present screening design was not intended to determine antibiotic interaction outcomes. Formulations F14 (2% GA + 7% IPM) and F15 (3% GA + 7% IPM) exhibited optimal spreadability. IVRT showed that 6 h cumulative galactose release varied by formulation (F6 > F10 > F14 > F15). Conclusions: GA demonstrated dose-dependent prebiotic activity and preserved B. infantis viability under azithromycin exposure in this in vitro screening model. For S. aureus, the observed CFU differences between antibiotic-only and GA-containing conditions should be considered exploratory only and do not allow for conclusions regarding interference with antibiotic efficacy. Optimized GA-HPC systems with suitable rheological and release characteristics represent promising candidates for further preclinical investigation. Full article

Fermented milk is rich in probiotics, peptides, vitamins, and minerals, which are used as routine food supplements and are of great benefit for regulating human health. This study explored the mechanism of Lactobacillus delbrueckii ssp. bulgaricus CGMCC 21287 or Lacticaseibacillus casei CGMCC 15956 fermented milk for alleviating acute alcoholic liver injury. We found that fermented milk was associated with reduced activation of TLR4/NF-κB pathways, alleviating alcohol-induced liver inflammation. Meanwhile, the two probiotics regulated different intestinal microbial communities in mice. The LC group specifically increased the abundance of probiotics such as Roseburia, unidentified_Lachnospiraceae, and Allobaculum, and decreased the abundance of pathogenic bacteria such as Enterococcus and Shigella. The LB group increased the abundance of Adlercreutzia and Ruminococcus, thereby increasing butyric acid, acetic acid, and valeric acid levels and decreasing lipopolysaccharide (LPS) production. These results suggest that daily intake of fermented milk can attenuate alcohol-induced acute liver injury in mice via the gut–liver axis, though differences exist in the mechanisms of action and areas of emphasis. Full article

The development of sustainable alternatives to fossil-based feedstocks is a global priority in light of climate change and resource depletion. Seaweeds, particularly green seaweeds, represent promising candidates for biorefinery applications due to their rapid growth, high carbohydrate content, and non-competition with arable land. In this study, the feasibility of lactic acid production from acid hydrolysates of the green seaweed Ulva pertusa was systematically investigated. Proximate composition analysis revealed that dried Ulva pertusa contained 52.3% carbohydrates, highlighting its suitability as a fermentation substrate. Acid hydrolysis with dilute sulfuric acid released 23.8 g of fermentable monosaccharides per 100 g of biomass, with L-rhamnose and D-glucose as the predominant sugars. Fermentation experiments were conducted using five Lactobacillus strains (L. casei, L. plantarum, L. brevis, L. salivarius, and L. rhamnosus). Among these, L. rhamnosus and L. salivarius achieved the highest lactic acid yields (0.66 g g⁻¹), followed by L. plantarum (0.63 g g⁻¹), whereas L. casei and L. brevis exhibited comparatively lower yields (0.46 and 0.39 g g⁻¹, respectively). Time-course analysis demonstrated that the superior strains reached maximum productivity within 9 h, significantly faster than typical lignocellulosic feedstocks such as corn stover, which require extensive pretreatment and longer fermentation times. Furthermore, the mineral-rich composition of Ulva pertusa (notably Mg²⁺ and Ca²⁺) provided intrinsic nutrients that supported microbial growth, thereby reducing the requirement for external supplementation. Comparative evaluation with lignocellulosic hydrolysates confirmed that Ulva pertusa offers higher efficiency, faster kinetics, and lower process complexity. To our knowledge, this work represents the first comprehensive assessment of multiple Lactobacillus strains for lactic acid production from Ulva pertusa hydrolysates. The findings highlight the unique advantages of green seaweeds as a sustainable biomass resource and contribute to the advancement of marine biomass-based biorefineries. Future studies should focus on improving the utilization of non-fermentable sugars, optimizing fermentation strategies, and evaluating techno-economic feasibility on an industrial scale. Full article

Maintaining intestinal health is fundamental to immune competence and disease resistance in broiler chickens; however, effective nutritional strategies that enhance gut barrier integrity and systemic health remain under investigation. This study evaluated the effects of a multi-strain probiotic composed of Lactobacillus buchneri, Lactobacillus casei, Lactobacillus fermentum, Lactiplantibacillus plantarum, and Bacillus subtilis on growth performance, meat quality, immune response, antioxidant capacity, and intestinal health in broilers. The research included 144 Ross 308 broilers aged one day, distributed randomly into two diet groups, each containing 6 replicates of 12 birds. During the 42 d trial, the control group (CON) was fed a basal diet composed of corn and soybean meal, with the compound probiotics (CP) diet additionally containing 0.3% compound microbial preparation. Growth performance, meat quality, serum immune and antioxidant indices, intestinal morphology, intestinal barrier-related genes and cecal microbiota were analyzed. Compared with the CON, CP supplementation significantly increased average daily gain, reduced feed conversion ratio, and improved eviscerated and breast muscle yields (p < 0.05). Meat quality was enhanced, as indicated by higher pH_45min, increased redness (a*), and reduced shear force and drip loss in breast muscle (p < 0.05). In addition, CP broilers exhibited improved amino acid and fatty acid profiles in breast muscle (p < 0.05). Serum analysis revealed elevated immunoglobulin G and interleukin-10 levels, reduced pro-inflammatory cytokines, and enhanced antioxidant capacity in the CP group (p < 0.05). Probiotic supplementation significantly improved intestinal morphology and upregulated barrier-related genes such as mucin-1 (MUC-1), claudin-1(CLDN-1), zonula occludens-1 (ZO-1), and occludin (OCLN) (p < 0.05). Moreover, cecal microbiota analysis demonstrated increased abundance of Bacteroidota and enrichment of beneficial genera, including Megamonas, Ruminococcus, and Prevotella (p < 0.05). Overall, dietary supplementation with 0.3% compound probiotics effectively enhanced growth performance, immune function, antioxidant capacity, and intestinal health in broilers. Full article

This study assessed the fermentation performance of five lactic acid bacteria (Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Lb. helveticus, Lb. casei, and Lactiplantibacillus plantarum) in camel milk (CM) and bovine milk (BM) at 42 °C for 48 h. Fluorescence microscopy revealed lower bacterial viability in fermented CM compared to BM. Acidification kinetics varied significantly between CM and BM, and proteolysis was more pronounced in fermented CM (p < 0.001), with OPA concentrations ~1.3–1.5-fold greater in CM across all strains during fermentation. Scanning electron microscopy revealed more porous, loose protein matrices in fermented CM than in BM, in line with the rheological analyses showing weaker gel networks and lower rheological strength in fermented CM. Lb. casei demonstrated superior adaptability, enhanced viability, balanced acidification, and favorable rheological properties in both milks, highlighting its potential as a possible starter or adjunct culture in fermented dairy products. Full article

Background: Many probiotic strains have been studied in relation to irritable bowel syndrome (IBS). The aim of this study was to identify probiotic strains demonstrating efficacy in the management of IBS based on meta-analyses of randomized placebo-controlled trials (RPCTs). Methods: This systematic review was registered in the PROSPERO database (CRD420251047092). Searches were conducted in PubMed and Scopus on 8 April 2025. Additional completed studies with available results were identified through ClinicalTrials.gov. An additional search of the Cochrane Central Register of Controlled Trials (CENTRAL), including records indexed in EMBASE, was conducted in December 2025 and did not identify any additional studies. RPCTs were included if they evaluated single-strain probiotics without additional active components compared with a placebo in patients with IBS. Studies whose results could not be meta-analyzed were excluded. Results: A total of 2643 records were identified; 32 articles evaluating 10 probiotic strains were included in the meta-analyses. Meta-analyses demonstrated the efficacy of Bifidobacterium longum (formerly Bifidobacterium infantis) 35624, Lactobacillus rhamnosus GG, Lactiplantibacillus plantarum 299v (DSM 9843), Saccharomyces cerevisiae CNCM I-3856, and Bacillus coagulans Unique IS2 (MTCC 5260) in improving key IBS symptoms. Meta-analyses also demonstrated that Bacillus coagulans MTCC 5856 improved quality of life for those with IBS. Conflicting results were observed for Saccharomyces boulardii CNCM I-745. Meta-analyses did not demonstrate the efficacy of Escherichia coli Nissle 1917, Lactobacillus gasseri BNR17, or Lactobacillus casei Shirota. Conclusions: Several probiotic strains demonstrated efficacy in the treatment of IBS in meta-analyses of RPCTs. Full article

Dyslipidemia, characterized by elevated triglyceride (TG), total cholesterol (TC), and low-density lipoprotein cholesterol (LDL-C) levels, is a major cardiovascular risk factor. However, evidence regarding the lipid-modulating efficacy of Lactobacillus rhamnosus and Lactobacillus casei remains limited. This systematic review and meta-analysis (PROSPERO: CRD420251153531) evaluated their lipid-modulating effects in preclinical dyslipidemia models. A comprehensive search of four databases up to July 2025 identified 12 studies. Risk of bias was assessed using the SYRCLE tool. Random-effects meta-analyses were conducted to estimate standardized mean differences (SMDs) and 95% confidence intervals (CIs): probiotics significantly reduced TG (SMD: −1.38; 95% CI: from −1.92 to −0.84), TC (SMD: −0.85; 95% CI: from −1.20 to −0.42), and LDL-C levels (SMD: −1.59; 95% CI: from −2.16 to −1.02; all p < 0.001). In contrast, no significant effect was observed on high-density lipoprotein cholesterol levels (SMD: 0.18; 95% CI: from −0.35 to 0.72; p = 0.5044). Heterogeneity was moderate to substantial (I² = 36–51%), although publication bias for TC and LDL-C suggests cautious interpretation of results. The lipid-lowering effects are likely mediated by bile salt hydrolase activity and short-chain fatty acid production along the gut–liver axis. These findings support L. rhamnosus as a potential adjunctive nutritional strategy for dyslipidemia management. Full article

This study examined whether co-fermentation with Lactobacillus casei CGMCC 15956 and Lactobacillus delbrueckii CGMCC 21287 could enhance the bioactivity of peptides derived from pecan nut cake (PNC) and clarify the underlying mechanisms. The fermented hydrolysate (PNCH) was compared with an unfermented control. PNCH showed higher antioxidant and α-glucosidase inhibitory activities. Total antioxidant capacity increased from 3.17 to 4.81 mM Trolox, and DPPH radical scavenging activity increased from 62.69% to 84.12%. In addition, the IC₅₀ value for α-glucosidase inhibition decreased from 7.549 to 4.509 mg/mL. In a mouse model of acute alcohol-induced liver injury, PNCH significantly alleviated liver damage through the synergistic enhancement of antioxidant and α-glucosidase inhibitory activities. Peptidomic analysis identified two representative bioactive peptides, FAGDDAPR (from actin) and LAGNPDDEFRPQ (from cupin domain–containing protein 1), both of which exhibited antioxidant and α-glucosidase inhibitory activities. Additionally, these peptides alleviated H₂O₂-induced oxidative stress in Caco-2 cells, significantly improving GSH and MDA levels, as well as SOD activity. Molecular docking suggested potential interactions of these peptides with superoxide dismutase, Keap1, and α-glucosidase. These findings support the high-value utilization of PNC and the development of functional peptide-based ingredients. Full article

Photocatalytic water sterilization has emerged as a promising sustainable technology for addressing microbial contamination across diverse sectors including healthcare, food production, and environmental management. This review examines the fundamental mechanisms and recent advances in photocatalytic water sterilization, with a particular emphasis on the differential bactericidal pathways against Gram-negative and Gram-positive bacteria. Gram-negative bacteria undergo a two-step inactivation process involving initial outer membrane lipopolysaccharide (LPS) degradation followed by inner membrane disruption, whereas Gram-positive bacteria exhibit simpler kinetics due to direct oxidative attacks on their thick peptidoglycan layer. Escherichia coli has long been used as the gold standard in photocatalytic sterilization studies owing to its aerobic nature and suitability for the colony-counting method. In contrast, Lactobacillus casei, a facultative anaerobe, can be cultured statically and evaluated rapidly using turbidity-based optical density measurements. Therefore, both organisms serve complementary roles depending on the experimental objectives—E. coli for precise quantification and L. casei for rapid, practical assessments of Gram-positive bacterial inactivation under laboratory conditions. We also describe sterilization using light alone while comparing it to photocatalytic sterilization and then discuss two innovative suspension-based photocatalyst systems: polystyrene bead-supported TiO₂/SiO₂ composites offering balanced reactivity and separability and magnetic TiO₂-SiO₂/Fe₃O₄ nanoparticles enabling rapid magnetic recovery. Future research directions should prioritize enhancing visible-light efficiency using metal-doped TiO₂ such as Cu-doped systems; improving catalyst durability; developing new applications of photocatalysts, such as protecting RO membranes; and validating scalability across diverse industrial and medical water treatment applications. Full article

Background/Objectives: The vaginal microbiota constitutes a highly dynamic microbial ecosystem shaped by the distinct mucosal, hormonal, and immunological environment of the female genital tract. Accumulating evidence suggests that shifts in cervical microbial composition and function may influence host–microbe interactions and contribute to gynecological disease risk. Within this framework, the present study aimed to perform an in-depth genomic characterization of the cervical microbiota in a well-defined cohort of Greek women. The primary objective was to explore the functional microbial landscape by identifying dominant bacterial taxa, taxon-specific signatures, and potential microbial pathways implicated in cervical epithelial homeostasis, immune modulation, and disease susceptibility. Methods: Microbial genomic DNA was isolated from 60 cervical samples using the Magcore Bacterial Automated Kit and analyzed through full-length 16S rRNA gene sequencing using the Nanopore MinION™ platform, allowing high-resolution taxonomic assignment and enhanced functional inference. In parallel, cervical samples were screened for 14 HPV genotypes using a real-time PCR-based assay. Results: The cervical microbial communities were dominated by Lactobacillus iners, Lactobacillus crispatus, and Aerococcus christensenii, collectively representing over 75% of total microbial abundance and suggesting a functionally protective microbiota profile. A diverse set of low-abundance taxa—including Stenotrophomonas maltophilia, Stenotrophomonas pavanii, Acinetobacter septicus, Rhizobium spp. (Rhizobium rhizogenes, Rhizobium tropici, Rhizobium jaguaris), Prevotella amnii, Prevotella disiens, Brevibacterium casei, Fannyhessea vaginae, and Gemelliphila asaccharolytica—was also detected, potentially reflecting niche-specific metabolic functions or environmental microbial inputs. No HPV genotypes were detected in any of the cervical samples. Conclusions: This genomic profiling study underscores the functional dominance of Lactobacillus spp. within the cervical microbiota and highlights the contribution of low-abundance taxa that may participate in metabolic cross-feeding, immune signaling, or epithelial barrier modulation. Future large-scale, multi-omics studies integrating metagenomics and host transcriptomic data are warranted to validate microbial functional signatures as biomarkers or therapeutic targets for cervical health optimization. Full article

Oyster peptides (OPs) have gained increasing attention for their excellent biological activities, especially immunomodulatory effects. In this study, oyster proteins were fermented using Lactobacillus casei to prepare bioactive peptides, and the effects of fermentation parameters (time, temperature, and inoculum amount) on the degree of hydrolysis (DH) were optimized. The optimal fermentation conditions were determined as 30 h, 35 °C, and 5% inoculum amount, resulting in a DH of 28.24%. Structural characterization showed that OPs were mainly composed of low-molecular-weight peptides (<1000 Da) with high hydrophobic amino acid content, and they exhibited good stability during in vitro gastrointestinal digestion. In vitro immunological evaluation using RAW264.7 macrophages demonstrated that OPs significantly enhanced phagocytic activity and nitric oxide (NO) production, and upregulated the mRNA expression levels of pro-inflammatory cytokines including interleukin (IL)-6, IL-1β, and tumor necrosis factor (TNF)-α. Mechanistically, OPs exerted immunostimulatory effects by specifically activating the extracellular signal-regulated kinase (ERK) pathway within the mitogen-activated protein kinase (MAPK) signaling cascade, without significant alterations in the phosphorylation levels of p38 and c-Jun N-terminal kinase (JNK). These findings highlight the potential of Lactobacillus casei-fermented oyster peptides as natural immunomodulatory ingredients for functional food development. Full article

Peptidoglycan (PG) is a polymer that makes up the cell wall of most bacteria. In this study, the peptidoglycan of Lactobacillus casei ATCC 393 was extracted, and its prebiotic function as well as its effects on intestinal health and inflammation reduction in a colitis murine model were investigated. PG was extracted from L. casei ATCC 393 using the ultrasonic-assisted enzymatic method. A structural characterization and assessment of its antioxidant capacity were subsequently performed to evaluate its functional properties. In a dextran sulfate sodium (DSS)-induced colitis model, dietary supplementation with PG (100 mg/kg) demonstrated significant protective effects. Specifically, the PG intervention group exhibited reduced inflammatory symptoms, improved disease activity indices, suppressed weight loss, and colon shortening compared to the DSS-induced group. Intestinal barrier injury was reversed and the Firmicutes/Bacteroidetes ratio was increased. These clinical improvements were accompanied by decreased circulating levels of pro-inflammatory cytokines (IL-6, TNF-α, and IL-1β). These findings revealed that PG modulated gut microbial ecology by enhancing bacterial diversity and promoting the enrichment of beneficial taxa, particularly the Lachnospiraceae and Lactobacillus species. Additionally, PG intervention increased fecal short-chain fatty acid (SCFA) concentrations, especially the concentration of propionic acid and butyric acid, which increased by 13% and 42%, respectively, compared to the DSS-induced group, suggesting enhanced microbial metabolic activity. Furthermore, these findings emphasize the potential of peptidoglycan as a functional component for preventing colitis through microbial-mediated pathways. This study underscores the prebiotic promise of peptidoglycan in the development of interventions targeting intestinal inflammation and supports its further exploration as a functional agent for promoting human health. Full article

This study was conducted in two phases: first, to assess the impact of microbial fermentation on enhancing the nutritional quality of fish by-products, and second, to evaluate the effects of replacing fishmeal with these fermented by-products in the diet of Nile tilapia (Oreochromis niloticus) on growth performance, blood parameters, antioxidant indices, immunity, digestive enzyme activity, and carcass composition. In the initial phase, proteolytic activity of five bacterial strains including Bacillus subtilis (ATCC: 6051), B. licheniformis (IBRCM: 10204), Lactiplantibacillus plantarum (PTCCs: 1058 and 1745), and Lactobacillus casei (PTCC: 1608) was evaluated using growth assays in skimmed milk culture media and analyzed using Image-J software. B. licheniformis exhibited the highest proteolytic activity and was selected for fermentation. Resulting hydrolyzed proteins were characterized by peptides with molecular weights below 11 kDa. In the second phase, fishmeal was replaced with fermented by-products at five levels (0 (control), 25, 50, 75, and 100%). Two hundred ten Nile tilapia with an average weight of 2.83 ± 0.05 g were stocked in fifteen 200 L plastic tanks at three replicates, with 14 fish per tank, and fed daily at a rate of 7% of their body weight for 63 days. With increasing levels of fishmeal replacement (25% to 75%), significant improvements (p < 0.05) were observed in final weight gain, body weight gain, specific growth rate, protein production value, and protein efficiency ratio. Additionally, blood plasma concentrations of hormones T₃ and T₄, immunoglobulin level, the activities of complement (ACH₅₀), and antioxidant enzymes (catalase and superoxide dismutase) increased significantly in fish fed the diets with fermented by-products compared to those of the control diet (p < 0.05). The optimal replacement levels for specific growth rate and feed conversion ratio were identified as 86.28% and 83.91%, respectively. Full article

Lactobacilli are important probiotic groups recognized for their numerous health-promoting properties. This study investigated how four probiotic strains, Lacticaseibacillus rhamnosus (Lr), Lactobacillus acidophilus (La), Lactiplantibacillus plantarum (Lp), or Lacticaseibacillus casei (Lc), affected post-acidification, viable cell counts (VCCs), total phenolic and flavonoid contents (TPCs and TFCs, respectively), and antioxidant activity of fermented almond milk (FAM) and its combination with cow’s milk (CM) at different concentrations (75:25, 50:50, and 25:75) during 1, 7, 14, and 21 days of storage. All FAM and its mixture with CM showed significantly greater (p < 0.05) post-acidification than their respective controls throughout storage. Viable cell counts in all samples ranged from 5.9 to 6.8 log cfu/mL, which were higher than those of the controls (3–4 log cfu/mL; p < 0.05). Total phenolic contents in FAM/CM (75:25 and 50:50 and 25:75)-Lc increased more than twofold (95.82 ± 0.003 and 105.71 ± 0.008 and 101.02 ± 0.071 μg GAE/mL; p < 0.05) compared to the controls (19–40 μg GAE/mL) by the end of the third week. Lbs. rhamnosus enhanced (p < 0.05) TFCs in FAM/CM (25:75) after the first day of storage. All lactobacilli strains improved the antioxidant activity in all treated samples during storage. In conclusion, the combination of fermented almond milk with cow’s milk may serve as an excellent carrier for Lbs. rhamnosus, Lab. acidophilus, Lpb. plantarum, and Lbs. casei, which exhibit antioxidant activity. Full article

Background/Objectives: Within the spectrum of lactic acid bacteria, Lacticaseibacillus casei and Lactobacillus johnsonii are of particular technological and nutritional significance. Protein fortification of fermented dairy systems offers dual benefits: it improves product quality while enhancing probiotic resilience. Supplementary proteins supply bioavailable nitrogen and peptides that stimulate bacterial metabolism and contribute to a viscoelastic gel matrix that buffers cells against gastric acidity and bile salts. The aim of this study was to clarify the functional potential of such formulations by assessing probiotic survival under in vitro digestion simulating oral, gastric, and intestinal phases. Methods: Sheep milk was fermented with L. casei 431 or L. johnsonii LJ in the presence of whey protein isolate (WPI), soy protein isolate (SPI), or pea protein isolate (PPI) at concentrations of 1.5% and 3.0%. Physicochemical parameters (pH, titratable acidity, color, syneresis), organoleptic properties, and microbiological counts were evaluated. The viability of L. casei and L. johnsonii was determined at each digestion stage, and probiotic survival rates were calculated. Results: Samples with L. johnsonii consistently exhibited lower pH values compared to L. casei. Across both bacterial strains, the addition of 1.5% protein isolate more effectively limited syneresis than 3.0%, regardless of protein type. Samples fortified with WPI at 1.5% (JW1.5) and 3.0% (JW3.0) were rated highest by the panel, demonstrating smooth, homogeneous textures without grittiness. The greatest bacterial survival (>70%) was observed in WPI-fortified samples (JW1.5, JW3.0) and in SPI-fortified JS3. Conclusions: Protein isolates of diverse origins are suitable for the enrichment of fermented sheep milk, with 1.5% supplementation proving optimal. Such formulations maintained desirable fermentation dynamics and, in most cases, significantly improved the survival of L. casei and L. johnsonii under simulated gastrointestinal conditions, underscoring their potential in the development of functional probiotic dairy products. Full article