Search Results (189)

This study investigated the combined effects of lactic acid bacteria (LAB) fermentation and different milling methods (wet, semi-dry, and dry) on the physicochemical properties of glutinous rice flour (GRF) and the texture of the final product. A systematic analysis of rice samples treated with three LAB strains (Lactiplantibacillus plantarum CGMCC 1.12974, Limosilactobacillus fermentum CICC 22704, and Lactobacillus acidophilus CICC 22162) revealed that fermentation pretreatment created favorable conditions for subsequent physical milling by degrading the protein network and modifying the starch structure. The results demonstrated that fermentation combined with dry or semi-dry milling significantly improved the whiteness of GRF and the contents of γ-aminobutyric acid (GABA), total phenols, and total flavonoids, while reducing the contents of damaged starch (except in samples fermented with Lb. acidophilus) and protein by 2.91–12.43% and 17.80–32.09%, respectively. The functional properties of the GRF were also optimized: fermented flour exhibited higher peak viscosity, lower gelatinization temperature, and higher gelatinization enthalpy. Texture profile analysis revealed that glutinous dumplings prepared from fermented dry/semi-dry milled GRF, particularly those fermented with Lp. plantarum, showed significantly reduced hardness and chewiness, along with significantly improved cohesiveness and resilience. Consequently, their texture approximated that of high-standard wet-milled products. Correlation analysis based on the top ten discriminative features selected by random forest identified peak viscosity and breakdown viscosity as the most important positive factors associated with superior texture (high resilience, high cohesiveness, and low hardness), whereas damaged starch content and protein content were key negative correlates. In summary, this study confirms that the combination of fermentation and milling exerts a beneficial influence on the functional quality of GRF. Full article

Background: Blue light-induced retinal photodamage represents a growing public health concern globally. Lactic acid bacteria and their bioactive metabolites represent a promising therapeutic strategy for mitigating such damage. Methods: This study evaluated the protective efficacy of Limosilactobacillus fermentum IOB802 and Lactobacillus plantarum subsp. plantarum IOB602 against blue light-induced retinal injury using both in vitro and in vivo models. Results: In ARPE-19 cells exposed to blue light, treatment with postbiotics from IOB802 and IOB602 significantly restored cell viability (p < 0.05), enhanced antioxidant enzyme activities (GSH-Px, SOD, and CAT, p < 0.05), and reduced inflammatory cytokine levels (IL-6, IL-1β, TNF-α, and VEGF, p < 0.05). Subsequent validation in a murine blue light-induced retinal damage model demonstrated that IOB802 notably preserved retinal architecture, upregulated antioxidant defenses, and promoted the expression of tight junction proteins. Mechanistically, IOB802 suppressed inflammation by inhibiting the phosphorylation of the IκBα/NF-κB pathway. Through 16S rDNA sequencing and short-chain fatty acid (SCFA) profiling, IOB802 was further shown to restore gut microbial diversity, increase beneficial bacteria, including Lachnospiraceae, Rikenellaceae, and Bacteroidaceae (p < 0.05), and elevate concentrations of key SCFAs (butyrate, acetate, and propionate; p < 0.05), underscoring the role of the gut–retina axis in mediating retinal protection. Conclusions: In summary, IOB802 and its postbiotics alleviate blue light-induced retinopathy through antioxidative, anti-inflammatory, and microbiota-modulating mechanisms, offering novel insights into microbiome-based interventions for retinal diseases. Full article

Sour pomegranate, a distinctive product of Xinjiang, China, is characterized by its sour and astringent taste, which contributes to a low processing rate. This study utilized single-factor experiments to screen three strains: Lactobacillus fermentum, Lactobacillus plantarum, and Lactobacillus acidophilus. Through uniform design experiments, the mixed-strain ratio of L. fermentum:L. plantarum:L. acidophilus = 45%:31%:28% was determined. In addition, the amount of mixed inoculum was 2%, and the fermentation time was 11 h. Additionally, a mixed inoculation amount of 2% and a fermentation duration of 11 h were established. Utilizing electronic nose, electronic tongue, gas chromatography–ion mobility spectrometry, and non-targeted metabolomics, comparative analyses were conducted on the flavors and metabolites pre- and post-fermentation. The findings indicated that post-fermentation, umami increased by 32%, richness was enhanced by 6%, and the positive aftertaste was significantly extended. Mixed-strain fermentation facilitated the enrichment of alkanes, alcohols, aldehydes, and terpene volatile compounds; notably, the content of hexanal (fresh fruity aroma) and limonene (citrus aroma) increased by 1.95 times and 1.45 times, respectively, thereby augmenting the complexity of the aroma. Furthermore, mixed-strain fermentation significantly upregulated terpenes, amino acids and their derivatives, steroids and their derivatives, and alkaloid metabolites. These results offer potential technical support for the high-value utilization of agricultural products. Full article

Limited access to electricity and high levels of CO₂ emissions—over 35 billion metric tons in recent years—highlight the urgent need for sustainable energy solutions, particularly in rural areas dependent on polluting fuels. To address this challenge, three single-chamber microbial fuel cells (MFCs) with carbon anodes and zinc cathodes were designed and operated for 35 days in a closed circuit. Voltage, current, pH, conductivity, ORP, and COD were monitored. FTIR-ATR spectroscopy (range 4000–400 cm⁻¹) was applied to identify structural changes, and polarization curves were constructed to estimate internal resistance. The main FTIR peaks were observed at 1027, 1636, 3237, and 3374 cm⁻¹, indicating the degradation of polysaccharides and hydroxyl groups. The maximum voltage reached was 0.961 ± 0.025 V, and the peak current was 3.052 ± 0.084 mA on day 16, coinciding with an optimal pH of 4.977 ± 0.058, a conductivity of 194.851 ± 2.847 mS/cm, and an ORP of 126.707 ± 6.958 mV. Connecting the three MFCs in series yielded a total voltage of 2.34 V. Taxonomic analysis of the anodic biofilm revealed a community dominated by Firmicutes (genus Lactobacillus: L. acidophilus, L. brevis, L. casei, L. delbrueckii, L. fermentum, L. helveticus, and L. plantarum), along with Bacteroidota and Proteobacteria (electrogenic bacteria). This microbial synergy enhances electron transfer and validates the use of carrot waste as a renewable source of bioelectricity for low-power applications. Full article

This study examined the cosmetic potential of extracts from the peel and pulp of fermented pumpkin (Cucurbita pepo L.). Fermentation was carried out using Lactobacillus strains (L. plantarum, L. rhamnosus, L. fermentum, and L. paracasei) and kombucha (SCOBY). Fermentation was carried out for 3 days (for lactic acid bacteria) and 10 and 20 days (for kombucha). The obtained products were analyzed by LC-MS for phytochemical composition and assessed for their antioxidant capacity (DPPH and ABTS assays) and ROS reduction in keratinocytes (HaCaT) and fibroblasts (HDF). The obtained ferments demonstrated cytoprotective effects (using Alamar Blue and Neutral Red assays). Both kombucha ferments and certain strains of Lactobacillus ferments demonstrated anti-aging effects (by inhibiting collagenase, elastase, and hyaluronidase) and anti-inflammatory effects (by significantly affecting IL-6 and IL-1β cytokine levels). A moisturizing skin toner containing the extracts and ferments was developed and tested for cytoprotective effects on HaCaT keratinocytes. The results confirm that fermented pumpkin peel and pulp extracts can be used as multifunctional cosmetic ingredients with the potential to provide antioxidant protection, anti-aging, and skin regeneration. Full article

In dogs, gut microbiome dysbiosis is associated with several health conditions, including gastrointestinal disease. Probiotic supplementation can support a balanced gut microbiome. This study assessed the impact of a probiotic containing a mixture of Lacticaseibacillus casei, Limosilactobacillus fermentum, Levilactobacillus brevis, and Enterococcus faecium on the gut microbiota of six dogs using short-term colonic simulations. Two groups were included, i.e., blank versus supplementation with the test product, and incubated for 48 h. Probiotic-supplemented reactors had significantly greater fermentative activity compared with the blank, as shown by lower pH levels and higher gas pressure after 6 h, 24 h, and 48 h of incubation (p < 0.05 for all). Saccharolytic fermentation also increased, with a significantly higher level of acetate at 24 h and propionate at 6 h, 24 h, and 48 h with the test product versus blank (p < 0.05 for all). There was no significant effect of the test product on alpha-diversity, but beta-diversity analysis revealed a clear separation in the microbial community composition between the test product and blank. Eight bacterial taxa were enriched with test product supplementation, including the probiotic test strains as well as Megamonas and Bacteroides species. This study, using in vitro short-term colon simulations with six canine donors, provides insights into the probiotic characteristics of the test product. Full article

Ulcerative colitis (UC) is a chronic inflammatory disorder difficult to cure with current treatments. Therefore, preventive interventions for UC are crucial. This research investigated the intervention potential of Lactobacillus (L.) fermentum S1 derived from a cat in reducing dextran sulfate sodium (DSS)-triggered UC. Through a combination of physiological, microbiological, and metabolomic analyses, we demonstrated that preventive supplementation with L. fermentum S1 significantly mitigated DSS-triggered body weight loss, colon shortening, intestinal barrier (IB) dysfunction, and inflammatory reaction. L. fermentum S1 modulated gut microbiota (GM) components and elevated short-chain fatty acids generation. Beneficial genera were abundant (Akkermansia, Ligilactobacillus, Turicibacter, and Prevotella_9) while suppressing pathogenic taxa (Parabacteroides and Acinetobacter). Furthermore, L. fermentum S1 increased the amount of the anti-inflammatory metabolite hecogenin within the intestines. Spearman’s correlation analysis exhibited significant associations between microbial shifts and metabolite profiles, suggesting that microbiota-derived metabolites can mediate their therapeutic effects. These outcomes indicate the potential of L. fermentum S1 as a new dietary supplement and provide a theoretical basis for UC prevention. Full article

To address the challenge of postharvest spoilage in flat peaches and white apricots, we developed fermented peach–apricot mixed juice (PAMJ) using these fruits as raw materials through multi-strain synergistic fermentation. Its fermentation processes were optimised through uniform design and single-factor experiments. The flavour characteristics of PAMJ were analysed using an electronic nose, an electronic tongue, gas chromatography–mass spectrometry (GC-MS) and sensory evaluation indices. PAMJ demonstrated optimal performance in terms of peach–apricot flavour profile, sweetness-sourness balance, and overall acceptability, achieving the highest sensory scores. Additionally, GC-MS analysis identified 116 volatile organic compounds, with PAMJ exhibiting the highest contents of terpenes and ketones. PAMJ was identified as the optimal fermentation matrix. Subsequently, response surface methodology was used to optimise its fermentation parameters. PAMJ represented a post-mixing fermentation system wherein peaches and apricots were initially mixed and subsequently fermented with a bacterial consortium comprising Limosilactobacillus fermentum (15%), Lactobacillus acidophilus (10%), Levilactobacillus brevis (34%), Lacticaseibacillus paracasei subsp. Tolerans (13%), Lactiplantibacillus plantarum subsp. plantarum (13%) and Limosilactobacillus reuteri (15%). After fermentation with an initial inoculum concentration of 5.2 × 10⁶ CFU/mL at 37 °C for 20 h, the initial soluble solid content of PAMJ increased from 16 to 16.5 °Brix, superoxide dismutase (SOD) activity increased from 250 to 295 U/mL and the number of volatile compounds (NVC) increased from 60 to 66. Furthermore, the storage stability of pasteurised PAMJ was evaluated by monitoring SOD and NVC at 5-day intervals. The data were analysed using kinetic and Arrhenius equations. The shelf life of PAMJ at 4 °C, 25 °C and 37 °C was 69, 48 and 39 days when NVC was used as the index and 99, 63 and 49 days when SOD activity was used as the index, respectively. These findings indicate that fermentation with lactic acid bacteria exerts positive effects on the quality of mixed juices, providing a novel strategy for processing speciality fruits in Xinjiang. Full article

Agricultural by-products, such as banana pseudostems (BPS), present a sustainable solution for waste reduction and the recovery of valuable metabolites with biotechnological applications. This study investigated the potential of BPS as a substrate for bio-fermentation, specifically for the cultivation of lactic acid bacteria (LAB). Maçã cultivar BPSs (MBPS) and Nanica cultivar BPSs (NBPS) flour samples showed differences in carbohydrate composition, especially in resistant starch (16.7 and 2.7%), cellulose (27.0 and 52.4%), and hemicellulose (25.4 and 33.8%), respectively. Phenolic compound content in NBPS was higher than in MBPS (193.9 and 153.5 GAE/100 g, respectively). The BPS starches and flour were well assimilated by the probiotic LAB cultures. Limosilactobacillus fermentum SJRP30 and SJRP43 showed significant growth in media with gelatinized Maçã flour (GMF) and non-gelatinized Nanica flour (NGNF) BPS by-products (Log 9.18 and 9.75 CFU/mL, respectively), while Lacticaseibacillus rhamnosus GG exhibited the highest growth (Log 11.31 CFU/mL) in the medium with NGNF BPS by-products. The probiotic Lbs. casei SJRP146 and Lmb. fermentum SJRP30 and SJRP43 presented high enzymatic activity and the ability to assimilate D-xylose. Only Lactobacillus delbrueckii subsp. bulgaricus SJRP57 and SJRP49 were able to assimilate starch. Their prebiotic potential under in vitro gastrointestinal digestion was evidenced by promoting the selected probiotic bacteria’s protection and maintaining their viable cells after challenging conditions, likely associated with the BPS composition. Lab. delbrueckii subsp. bulgaricus SJRP57, Lacticaseibacillus casei SJRP145, and Lmb. fermentum SJRP43 performed similarly to the commercial strain Lbs. rhamnosus GG. These results demonstrate the feasibility of using cost-effective and abundant agricultural waste as a promising sustainable ingredient with potential prebiotic activity, via eco-friendly production methods that do not require chemical or enzymatic extraction. Full article

The aim of this study was to isolate and identify lactic acid bacteria (LAB) from a traditional fermented beverage, Boza, and to conduct an in-depth study on their fermentation and probiotic properties. The fermentation (acid production rate, acid tolerance, salt tolerance, amino acid decarboxylase activity) and probiotic properties (gastrointestinal tolerance, bile salt tolerance, hydrophobicity, self-aggregation, drug resistance, bacteriostatic properties) of the 16 isolated LAB were systematically analyzed by morphological, physiological, and biochemical tests and 16S rDNA molecular biology. This analysis utilized principal component analysis (PCA) to comprehensively evaluate the biological properties of the strains. The identified LAB included Limosilactobacillus fermentum (9 strains), Levilactobacillus brevis (2 strains), Lacticaseibacillus paracasei (2 strains), and Lactobacillus helveticus (3 strains). These strains showed strong environmental adaptation at different pH (3.5) and temperature (45 °C), with different gastrointestinal colonization, tolerance, and antioxidant properties. All the strains did not show hemolytic activity and were inhibitory to Staphylococcus aureus, and showed resistance to kanamycin, gentamicin, vancomycin, and streptomycin. Based on the integrated scoring of biological properties by principal component analysis, Limosilactobacillus fermentum S4 and S6 and Levilactobacillus brevis S5 had excellent fermentation properties and tolerance and could be used as potential functional microbial resources. Full article

Dietary administration of fermented goat milk (FGM) with the starter strain Lactobacillus delbrueckii subsp. indicus CRL1447 and supplemented with different functional cultures (FCs) of lactobacilli strains (FC1: Limosilactobacillus fermentum CRL1446 + Lactiplantibacillus paraplantarum CRL1449 + Lactiplantibacillus paraplantarum CRL1472; FC2: CRL1446 + CRL1449; FC3: CRL1446 + CRL1472; and FC4: CRL1449 + CRL1472) was investigated in mice fed a high-fat diet (HFD). FGM supplemented with different FCs, referred to as Probiotic Goat Milk (PGM), demonstrated significant anti-obesity activity by reducing body weight and improving blood lipid profiles in obese mice. The animals that received the PGM showed less fat infiltration in the hepatocytes compared to the obese mice fed FGM. Hepatic proteomics data show that HFD generally upregulates proteins involved in fatty acid oxidation and downregulates proteins implicated in lipid synthesis, whereas the administration of FGM supplemented with FC3 (PGM3) improves the proteomic profile. These results suggest that PGM exerts systemic metabolic effects through modulation of the gut–liver axis, highlighting its potential as a dietary strategy against obesity-related disorders. Full article

Lycopene (Lyc) possesses strong antioxidant activity through its ability to scavenge singlet oxygen and modulate immune responses in livestock and poultry. As few studies have examined the effects of Lyc on hepatic antioxidant capacity in broilers, we evaluated the effects of dietary Lyc supplementation on growth performance, antioxidant capacity, intestinal morphology, and microflora composition in yellow-feather broilers. We randomly assigned 480 one-day-old yellow-feather broilers to four dietary treatments: a basal diet with no additive (Con), and a basal diet supplemented with 150 mg/kg (Lyc150), 250 mg/kg (Lyc250), or 500 mg/kg (Lyc500) of lycopene. Compared to Con, Lyc supplementations significantly increased average daily gain by more than 14% from days 29 to 56. Additionally, Lyc250 significantly increased by over 6.4% in average daily feed intake from days 1 to 28, as well as by over 50% in hepatic levels of total antioxidant capacity and 65% in catalase on day 56. Lyc250 significantly increased villus height and decreased the villus-to-crypt ratio. Moreover, both Lyc250 and Lyc500 significantly downregulated hepatic Bax mRNA expression. Further, Lyc150 and Lyc250 significantly increased the relative abundance of Fermentum_g_Lactobacilus, Enterococcus_cecorum_g_Enterococcus, and Ruminococcus sp_g_Ruminococcus, but decreased Acetobacter_lovaniensis_g_Acetobacter and Lactobacillus_amylolyicus_g_Lactobacilus. Overall, our study found that Lyc supplementation significantly improved growth performance, enhanced hepatic antioxidant capacity, and modulated cecal microflora through increasing beneficial species in yellow-feather broilers. Full article

The search for probiotics to help limit antibiotic resistance is a major scientific challenge. The exploration of Lactobacillus postbiotics represents a promising approach to prevent pathogen invasion. With this aim, Limosilactobacillus fermentum Lf53, with a broad-spectrum of antagonistic activity, was characterized as a candidate probiotic strain with promising transit tolerance and broad spectrum of activity. A study on growth and postbiotic production in modified MRS broth with different carbohydrates and its vegan variant was carried out. This study presents a comprehensive approach to characterizing the anti-virulence properties of postbiotics derived from Lf53. The promising antibacterial, antibiofilm, and anti-quorum sensing activities of the cell-free supernatants (CFS) were assessed as part of the probiotic’s barrier mechanisms. Biofilm inhibition of P. aeruginosa revealed remarkable suppressive effects exerted by the three tested postbiotics, two of which (nCFS and aCFS) exhibited over 50% inhibition and more than 60% for lysates. The postbiotics’ influence on the production of violacein and pyocyanin pigments of Chromobacterium violaceum and Pseudomonas aeruginosa, which are markers for quorum sensing, highlighted their potential in regulating pathogenic mechanisms. The Lf53 lysates showed the most significant inhibition of violacein production across multiple assays, showing 29.8% reduction. Regarding pyocyanin suppression, the postbiotics also demonstrated strong activity. These are the first reported data on complex postbiotics (metabiotics and parabiotics) demonstrating their potential as anti-virulence agents to help combat pathogens associated with antibiotic-resistant infections. Full article

The probiotic bacteria Lactobacillus fermentum ZC529 (L.f ZC529) has been identified from the colon of the Diannan small-ear (DSE) pig, but its intestinal protective function still lacks investigation. Here, we established a dextran sodium sulfate (DSS)-induced intestinal oxidative stress model in both Drosophila and porcine small intestinal epithelial (IPEC-J2) cell lines to explore the anti-oxidative and anti-inflammatory effects of L.f ZC529. The data showed that the intestinal colonization of L.f ZC529 counteracted DSS-induced intestinal oxidative stress and excessive reactive oxygen species (ROS) generation by activation of the CncC pathway, a homology of the nuclear factor erythroid 2-related factor 2 (Nrf2) in mammalian systems. Moreover, L.f ZC529 supplementation prevented flies from DSS-induced intestinal barrier damage, inflammation, abnormal excretory function, and shortened lifespan. Finally, L.f ZC529 also attenuated DSS-induced intestinal injury in the IPEC-J2 cell line by activating the Keap1-Nrf2 signaling and inhibiting the NF-κB signaling pathways. Together, this study unraveled the profound intestinal protective function of L.f ZC529 and provides its potential application as a new antioxidant in improving animal intestinal health as well as in developing a new probiotic in the food industry. Full article

In ovo administration of probiotics has the potential to enable the early colonization of the gut microbiota, providing health benefits from the onset of life. This study aimed to assess the impact of in ovo probiotic inoculation combined with early posthatch feeding on intestinal development and colonization by Campylobacter spp., immune system development, and the final production performance of chickens. On the 18th day of incubation, Bacillus subtilis, Lactobacillus fermentum, Enterococcus faecium, or physiological saline (control) was administered to Ross 308 eggs in ovo, and chicks had immediate access to feed and water upon hatching. On the 7th, 21st, and 35th days after hatching, samples of tissues were taken for histomorphometric analysis. Campylobacter strains in the cecal content were quantitatively evaluated. Probiotic administration had a beneficial effect on the development of the small intestine and increased the number of B cells in the spleen and the number of B and CD4⁺ cells in the cecal tonsils. The in ovo administration of probiotics did not reduce Campylobacter jejuni colonization and even led to increased bacterial loads in some groups by day 35. However, when combined with early feeding, in ovo probiotic administration had a positive impact on the development of the small intestine and peripheral immune organs. Full article