Search Results (282)

Background: Ulcerative colitis (UC), characterized by chronic intestinal inflammation, epithelial barrier dysfunction, and immune imbalance demands novel ameliorative strategies beyond conventional approaches. Methods: In this study, the probiotic properties of Lactobacillus paracaseiL21 (L. paracaseiL21) and its ability to ameliorate colitis were evaluated using an in vitro lipopolysaccharide (LPS)-induced intestinal crypt epithelial cell (IEC-6) model and an in vivo dextran sulfate sodium (DSS)-induced UC mouse model. Results: In vitro, L. paracaseiL21 decreased levels of pro-inflammatory cytokines (TNF-α, IL-1β, IL-8) while increasing anti-inflammatory IL-10 levels (p < 0.05) in LPS-induced IEC-6 cells, significantly enhancing the expression of tight junction proteins (ZO-1, occludin, claudin-1), thereby restoring the intestinal barrier. In vivo, both viable L. paracaseiL21 and its heat-inactivated postbiotic (H-L21) mitigated weight loss, colon shortening, and disease activity indices, concurrently reducing serum LPS and proinflammatory mediators. Interventions inhibited NF-κB signaling while activating HIF1α/AhR pathways, increasing IL-22 and mucin MUC2 to restore goblet cell populations. Gut microbiota analysis showed that both interventions increased the abundance of beneficial gut bacteria (Lactobacillus, Dubococcus, and Akkermansia) and improved faecal propanoic acid and butyric acid levels. H-L21 uniquely exerted an anti-inflammatory effect, marked by the regulation of Dubosiella, while L. paracaseiL21 marked by the Akkermansia. Conclusions: These results highlight the potential of L. paracaseiL21 as a candidate for the development of both probiotic and postbiotic formulations. It is expected to provide a theoretical basis for the management of UC and to drive the development of the next generation of UC therapies. 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

Opuntia humifusa (commonly known as Cheon-nyun-cho) has traditionally been used for its antioxidant, laxative, and immune-boosting properties, but its potential prebiotic activity remains largely unexplored. In this study, we evaluated the prebiotic potential of O. humifusa leaf and fruit extracts by assessing their effects on the growth of four Lactobacillus spp. strains. Among them, Lactobacillus paracasei KCTC 12576 exhibited the most pronounced response to the extracts and was therefore selected for further investigation. Comparative analysis demonstrated that ethanol extracts were more effective than water extracts, and leaf extracts outperformed fruit extracts in enhancing bacterial viability. Notably, the ethanol extract of O. humifusa leaves showed the strongest stimulatory effect on L. paracasei KCTC 12576 growth. Based on extraction optimization studies, 60% ethanol was identified as the most effective solvent for obtaining bioactive compounds. HPLC analysis revealed the presence of isorhamnetin 3-O-β-D-(6-O-α-L-rhamnosyl)glucoside (1) as a major flavonol glycoside in the extract. A robust and validated HPLC method was established for quantification of this compound (0.33 mg/g in the 60% ethanol extract of the leaves), supporting the standardization of the extract. These findings suggest that O. humifusa leaf extract, particularly the 60% ethanol extract, may serve as a promising natural prebiotic ingredient for use in functional foods or synbiotic formulations. Full article

This study aimed to evaluate whether probiotic administration could protect against cognitive impairments in a scopolamine-induced cognitive impairment mice model. Male C57BL/6 mice (8 weeks of age) were injected with scopolamine hydrobromide to induce memory impairments. The experimental groups were additionally supplemented with 10⁹ colony-forming units (CFU)/day probiotics containing Lactobacillus helveticus CNU395 or L. paracasei CNU396. Behavioral test results and histopathological evaluations showed that the spatial memory ability and pathological tissue abnormalities of the mice in the CNU395 and CNU396 groups significantly improved compared with those in the disease group. CNU395 and CNU396 mitigated scopolamine-induced neuroinflammation by reducing the expression of pro-inflammatory cytokines (IL-6, IL-8, IL-10, and TNF-α) and the NLRP3 inflammasome, through the inhibition of MAPK and NF-κB inflammatory pathways. Additionally, the CNU395 and CNU396 groups showed decreased levels of Iba-1 and Bax, alongside increased levels of BDNF and Bcl-2, relative to the disease group. Therefore, CNU395 or CNU396 supplementation might help prevent the onset of cognitive deficits and neuroinflammation. Full article

Background/Objectives: The gut microbiota and immune system are interconnected, with targeted nutritional interventions offering potential to modulate immune function. This study aimed to evaluate the short-term immunomodulatory effects of Lacticaseibacillus paracasei subspecies paracasei CNCM I-1518 (L. paracasei CNCM I-1518) in healthy adults. Methods: A 15-day dietary intervention was conducted involving healthy adults. Nutritional status, dietary habits, and systemic immune biomarkers were assessed, alongside changes in gut microbiota composition. Results: The results revealed significant effects on both cellular and humoral immunity. Cellular immunity was enhanced through increased circulating B lymphocytes, absolute monocyte counts, and leukocyte numbers, alongside reduced eosinophil levels, potentially mitigating allergic responses. Humoral immunity was improved by elevated serum IgG1, IgG2, and IgG4 levels, enhancing defenses against pathogenic antigens, and increased serum complement proteins C3 and C4, supporting innate immunity. Microbiota analysis showed a reduction in Clostridium and the Clostridium/Escherichia coli ratio, with a notable increase in the Lactobacillus/Clostridium ratio, highlighting the strain’s ability to reshape intestinal bacterial balance. Conclusions: A short-term intake of L. paracasei CNCM I-1518 can simultaneously modulate immune function and gut microbiota composition, supporting its potential as a targeted dietary intervention to promote immune health. Full article

Background/Objectives: Probiotics are increasingly recognized for their role in managing gastrointestinal disorders through modulation of gut microbiota. Restoring microbial balance remains a therapeutic challenge. Recent strategies combine probiotics, inulin, and sodium butyrate as synergistic agents for gut health. This study aimed to evaluate the effects of milk supplementation with inulin and sodium butyrate on physicochemical properties, sensory characteristics, and the survival of selected probiotic strains during in vitro simulated gastrointestinal digestion. Methods: Fermented milk samples were analyzed for color, pH, titratable acidity, and syneresis. A trained sensory panel evaluated aroma, texture, and acceptability. Samples underwent a standardized in vitro digestion simulating oral, gastric, and intestinal phases. Viable probiotic cells were counted before digestion and at each stage, and survival rates were calculated. Results: Physicochemical and sensory attributes varied depending on probiotic strain and supplementation. Inulin and the inulin–sodium butyrate combination influenced syneresis and acidity. Lacticaseibacillus casei 431 and Lactobacillus johnsonii LJ samples showed the highest viable counts before digestion. Two-way ANOVA confirmed that probiotic strain, supplementation type, and their interactions significantly affected bacterial survival during digestion (p < 0.05). Conclusions: The addition of inulin and sodium butyrate did not impair probiotic viability under simulated gastrointestinal conditions. The effects on product characteristics were strain-dependent (Bifidobacterium animalis subsp. lactis BB-12, L. casei 431, L. paracasei L26, L. acidophilus LA-5, L. johnsonii LJ). These findings support the use of inulin–butyrate fortification in dairy matrices to enhance the functional potential of probiotic foods targeting gut health. Full article

Psoriasis is a chronic, non-contagious, immune-mediated inflammatory skin disease. Although current treatments help manage the condition, many present limitations that affect patient adherence, particularly topical therapies. Given that the skin microbiota represents a promising therapeutic target, this study investigated the potential of prebiotics derived from β-glucans and postbiotics produced by Lactobacillus paracasei and Saccharomyces cerevisiae to modulate microbial balance; the in vitro activity was evaluated against Staphylococcus aureus and Malassezia furfur, both as isolated compounds and within topical formulations. Extracts were characterized by HPLC, and antimicrobial activity was assessed using broth microdilution and agar diffusion methods. Postbiotic extracts at 500 mg/mL inhibited microbial growth by 90–97%. Oat-derived β-glucan at 0.5% inhibited over 97% of microbial growth, while yeast-derived β-glucan showed approximately 60% inhibition. In agar diffusion tests, the active ingredients reduced the growth of both microorganisms, except for the yeast-derived β-glucan. These findings are promising and suggest that these bioactive compounds could support the rebalancing of skin microbiota in dermatological conditions. Further research is needed to identify the molecules produced by probiotics and assess the most suitable vehicle for incorporating the active compounds. Full article

The quality of strong-flavor baijiu largely depends on the physicochemical properties and prokaryotic microbial activities of pit mud. However, the impact of the iron-bearing minerals in pit mud on its prokaryotic microbial communities remains unknown. This study examined the differences in the prokaryotic communities between 2-year, 40-year, and 100-year pit mud and yellow soil (the raw material for pit mud), as well as the impacts of environmental factors, particularly iron-bearing minerals, on the structure and diversity of these prokaryotic communities. The results indicated that there were significant differences in the composition of prokaryotic microorganisms between yellow soil and pit mud. As the fermentation pit aged, the relative abundance of dominant fermentation bacteria (including Petrimonas, Syntrophomonas, Clostridium, etc.) and hydrogenotrophic methanogens in the pit mud increased. The relative abundance of Lactobacillus in the 2-year pit mud was low (0.33%). Under laboratory conditions, goethite (a typical crystalline iron mineral, denoted as Fe_c) reduced the physiological and metabolic activity of Lacticaseibacillus paracasei JN01 in a concentration-dependent manner. The results of the physicochemical analysis showed that the contents of total iron (TFe) and Fe_c significantly decreased, while the contents of Fe(II) and amorphous iron (hydr)oxides (Fe_o) significantly increased with an increasing fermentation pit age. TFe and Fe_c were significantly negatively correlated with both the Chao1 and Shannon indexes and functional microorganisms such as Clostridium_sensu_stricto_12, Sedimentibacter, and hydrogenotrophic methanogens. The current results contribute to our understanding of the aging process of pit mud from the perspective of the interaction between iron-bearing minerals and prokaryotic microorganisms. Full article

Probiotic microorganisms from sugary kefir were incorporated into Brazilian non-alcoholic beers to enhance their functional and nutritional properties through aerobic static fermentation over 24 h. Non-alcoholic beers inoculated with sugary kefir showed appropriate acidity (pH reduction from ~3.74 to ~3.52), color, and microbial balance, along with excellent sensory acceptance (scores of 6.9–8.4 on a 9-point hedonic scale). The kefir microbiota included Lacticaseibacillus paracasei, Lacticaseibacillus casei, Lacticaseibacillus paracasei subsp. paracasei, Lacticaseibacillus paracasei subsp. tolerans, Lactobacillus delbrueckii subsp. lactis, Lentilactobacillus parabuchneri, Lentilactobacillus kefiri, Lactococcus lactis, Leuconostoc citreum, Acetobacter lovaniensis, and yeasts such as Saccharomyces cerevisiae, Kluyveromyces lactis, Lachancea meyersii, and Kazachstania aerobia. Genetic analysis confirmed the absence of undesirable or pathogenic microorganisms. Fermentation led to reductions in sucrose (~0.35 to ~0.22 g/L) and °Brix (~5.55 to ~3.80), with increases in lactic acid (~0.55 to ~1.25 g/L) and acetic acid (~0.08 to ~0.14 g/L), confirming active microbial metabolism. Ethanol levels remained within legal limits for non-alcoholic beverages. The process preserved sensory attributes while enriching the beverage with well-documented kefir microorganisms. These findings highlight sugary kefir as a promising biotechnological tool to enhance the functional profile of non-alcoholic beers without compromising their sensory quality. Full article

Objectives: This study engineered a colon-targeted drug delivery system (CTDS) using the dual pharmaceutical and edible properties of Pueraria lobata to encapsulate Lactobacillus paracasei for Type 2 diabetes mellitus (T2DM) therapy. Methods: The CTDS was designed as a core–shell composite through microwave–hydrothermal engineering, comprising the following: (1) a retrograded starch shell with acid/enzyme-resistant crystallinity to protect probiotics from gastric degradation; (2) a porous cellulose core derived from Pueraria lobata’s natural microstructure, serving as a colonization scaffold for probiotics. Results: Structural characterization confirmed the shell’s resistance to acidic/pancreatic conditions and the core’s hierarchical porosity for bacterial encapsulation. pH/enzyme-responsive release kinetics were validated via fluorescence imaging, demonstrating targeted probiotic delivery to the colon with minimal gastric leakage. In diabetic models, the CTDS significantly reduced fasting blood glucose and improved dyslipidemia, while histopathological analysis revealed restored hepatic and pancreatic tissue architecture. Pharmacologically, the system acted as both a probiotic delivery vehicle and a microbiota modulator, selectively enriching Allobaculum and other short-chain fatty acid (SCFA)-producing bacteria to enhance SCFA biosynthesis and metabolic homeostasis. The CTDS further exhibited direct compression compatibility, enabling its translation into scalable oral dosage forms (e.g., tablets). Conclusions: By integrating natural material engineering, microbiota-targeted delivery, and tissue repair, this platform bridges the gap between pharmaceutical-grade probiotic protection and metabolic intervention in T2DM. Full article

Background/Objectives: Extracellular vesicles (EVs) are nanoscale, membrane-enclosed structures that play key roles in intercellular communication and biological regulation. Among them, Lactobacillus paracasei-derived EVs (Lp-EVs) have attracted attention for their anti-inflammatory and anti-aging properties, making them promising candidates for therapeutic and cosmetic use. However, methods for specific detection and quantitative evaluation of Lp-EVs are still limited. This study aims to develop a surface plasmon resonance (SPR)-based sensor system for the precise and selective detection of Lp-EVs. Methods: Anti-p40 antibodies were immobilized on gold thin films to construct an SPR sensing platform. The overexpression of the p40 protein on Lp-EVs was confirmed using flow cytometry and Western blotting. For functional evaluation, Lp-EVs were applied to an artificial skin membrane mounted on a Franz diffusion cell, followed by SPR-based quantification and fluorescence imaging to assess their skin penetration behavior. Results: The developed SPR sensor demonstrated high specificity and a detection limit of 0.12 µg/mL, with a linear response range from 0.1 to 0.375 µg/mL. It successfully discriminated Lp-EVs from other bacterial EVs. In the skin diffusion assay, Lp-EVs accumulated predominantly in the epidermal layer without penetrating into the dermis, likely due to their negative surface charge and interaction with the hydrophobic epidermal lipid matrix. Fluorescence imaging confirmed this epidermal confinement, which increased over 24 h. Conclusions: This study presents a sensitive and selective SPR-based platform for detecting Lp-EVs and demonstrates their potential for targeted epidermal delivery. These findings support the use of Lp-EVs in skin-focused therapeutic and cosmetic applications. Future studies will explore strategies such as microneedle-assisted delivery to enhance transdermal penetration and efficacy. Full article

This study utilized a high-fat diet-induced obese male C57BL/6 mice model to investigate the anti-obesity and lipid-lowering effects of Lactococcus lactis subsp. lactis LL-1 and Lacticaseibacillus paracasei LP-16. A gut microbiota analysis via 16S rRNA sequencing, along with measurements of body weight, lipids, inflammation markers, and gut metabolites, revealed that lactic acid bacteria (LAB) significantly reduced body weight, blood lipid levels, and liver oxidative stress. They also enhanced gut microbiota diversity and evenness, potentially by modulating the Firmicutes/Bacteroidetes ratio to limit excess energy absorption. Malondialdehyde (MDA) showed extremely significant positive correlations with Lachnospiraceae, Blautia, and Colidextribacter, and a significant positive correlation with Helicobacter, while superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) exhibited opposite trends. Specifically, Muribaculaceae, Bacteroides, and Lactobacillus showed negative correlations with MDA levels and positive correlations with SOD and GSH-Px. Short-chain fatty acids (SCFAs) positively correlated with Muribaculaceae, Bacteroides, Mucispirillum, and Lactobacillus, but negatively correlated with Lachnospiraceae, Blautia, Colidextribacter, Alistipes, and Helicobacter. They increased SCFA levels by promoting beneficial bacteria and reducing pathogens, alleviating obesity and hyperlipidemia. Additionally, they regulated the gut microbiota, decreasing bile acids and long-chain fatty acids while increasing SCFAs, short peptides, and vitamins, thereby improving gut metabolic disorders and enhancing host gut health. Full article

Improving wheat drought stress tolerance is a critical and challenging task, and more research is necessary since many parts of the world depend on this crop for food and feed. Our current work is focused on the influence of probiotic microorganisms in combination with calcium salts on the physiological and biochemical metabolic pathways that wheat uses when exposed to drought stress and on the analysis of gene expression levels that contribute to wheat drought tolerance. The research was conducted in the laboratory under controlled conditions, simulating a prolonged drought. Seedlings were treated with different microorganisms (Bacillus subtilis, Lactobacillus paracasei, and some yeast) in 10⁵ CFU/mL concentrations for seed priming and later in the same concentration for seedling spraying. A total of 70 g/m² CaCO₃ or 100 g/m² CaCl₂ was added to the soil before sowing the seeds. Almost all tested treatments improved plant growth and positively affected prolonged drought resistance in winter wheat. Bacillus subtilis, in combination with calcium salts, had the greatest effect on maintaining the relative leaf water content (RWC). The proline, malondialdehyde (MDA), and H₂O₂ tests proved the significant positive impact of the treatments on the plant’s response at the biochemical level, with growth parameters close to those of irrigated plants, for example, the ones treated with B. subtilis alone or with Ca salts had the lowest H₂O₂ content, 0.86–0.96 μmol g⁻¹ FW, compared to 3.85 μmol g⁻¹ FW for the Control, along with lower levels of drought-induced gene expression. All the presented results show statistically significant differences (p < 0.05). This study showed that tested microorganisms in combination with calcium salts can activate plants’ defense reactions in response to drought. The practical significance of this study is that these ecological measures can be useful under field conditions. Full article

To enhance Lactobacillus paracei F50 viability during spray drying and long-term storage, this study evaluates whey protein (WP) crosslinked with four polysaccharides (κ-carrageenan (KC), xanthan gum (XG), low-methoxyl pectin (LMP), sodium alginate (SA)) for the first time as protective matrices for L. paracasei F50 during spray drying. The four kinds of crosslinked wall materials were compared by various characterization methods. Among them, the WP-κ-carrageenan (WP-KC) composite exhibited optimal performance, forming a uniform microcapsule with high colloidal stability. After spray drying, WP-KC achieved the highest viable cell density (9.62 lg CFU/g) and survival rate (91.85%). Notably, WP-KC maintained viability above 8.68 lg CFU/g after 120 days of storage at 4 °C, surpassing other formulations. Structural analysis showed that the WP-KC microcapsule was completely encapsulated without breaking or leaking and confirmed the molecular interaction between WP and KC. Under the condition of high temperatures (≤142.63 °C), the wall material of the microcapsule does not undergo any endothermic or exothermic process and is in a state of thermodynamic equilibrium, with excellent stability and good dispersion. Additionally, microcapsules exhibited enhanced resistance to thermal stress (55–75 °C) and UV irradiation, higher than that of free cells. These results highlight WP-KC as an industrially viable encapsulation system for improving probiotic stability in functional foods, offering critical insights into polysaccharide–protein interactions for optimized delivery systems. Full article

The consumption of microalgae-based foods is growing due to their exceptional nutritional benefits and sustainable cultivation. However, their strong off-flavors and odors hinder their incorporation into food products. Lactic acid fermentation, a traditional method known for modifying bioactive and aromatic compounds, may address these challenges. This study aims to evaluate the impact of lactic acid fermentation on the aromatic profiles of four distinct Chlorella vulgaris biomasses, each varying in protein, carbohydrate, lipid, and pigment content. Six lactic acid bacteria (LAB) strains, Lacticaseibacillus casei, Lcb. paracasei, Lcb. rhamnosus, Lactiplantibacillus plantarum, Lactobacillus delbrueckii subsp. bulgaricus, and Leuconostoc citreum, were used for fermentation. All biomasses supported LAB growth, and their volatile profiles were analyzed via HS-SPME-GC-MS, revealing significant variability. Fermentation notably reduced concentrations of compounds responsible for off-flavors, such as aldehydes. Specifically, hexanal, associated with a green and leafy aroma, was significantly decreased. Lcb. paracasei UPCCO 2333 showed the most effective modulation of the volatile profile in Chlorella vulgaris, significantly reducing undesirable compounds, such as aldehydes, ketones, pyrazines, and terpenes, while enhancing ester production. These results highlight lactic acid fermentation as an effective method to improve the sensory characteristics of C. vulgaris biomasses, enabling their broader use in innovative, nutritionally rich food products. Full article