Search Results (70)

Incorporating probiotics into edible films offers an effective strategy for delivering viable microorganisms to the body. This study aimed to develop edible films based on three types of pregelatinized cassava starch—pregelatinized native starch (PNS), hydroxypropyl distarch phosphate (HDP), and hydroxypropyl starch (HS)—as carriers for Bacillus coagulans (BC). The interactions between probiotic powder and the polymer matrix, as well as the viability of B. coagulans during film drying and subsequent storage, were evaluated to assess the effectiveness of the films as protective delivery systems at room temperature (25 °C). The addition of BC altered the amorphous-to-ordered structure of the starch matrices. Surface morphology analysis showed BC aggregates on PNS films, whereas HDP and HS films retained smooth surfaces. Incorporation of BC increased the tensile strength and Young’s modulus of PNS films but reduced their elongation at break. Additionally, BC decreased both the light transmittance and water contact angle in PNS films, while 1% BC increased the contact angle in HDP and HS films. BC had no significant effect on the solubility of PNS films but enhanced the solubility of HDP and HS films. Notably, B. coagulans maintained viability around 8 log CFU/g after 90 days of storage at room temperature, supporting the potential of pregelatinized starch-based films as effective probiotic carriers. Full article

Three-dimensional (3D) scaffold systems have proven instrumental in advancing our understanding of polymicrobial biofilm dynamics and probiotic interactions within the oral environment. Among oral probiotics, Streptococcus salivarius K12 (Ssk12) has shown considerable promise in modulating microbial homeostasis; however, its long-term therapeutic benefits are contingent upon successful and sustained colonization of the oral mucosa. Despite its clinical relevance, the molecular mechanisms underlying the adhesion, persistence, and integration of Ssk12 into the native oral microbiome/biofilm remain inadequately characterized. In this pilot study, we explored the temporal colonization dynamics of Ssk12 and its impact on the structure and functional profiles of salivary-derived biofilms cultivated on melt-electrowritten poly(ε-caprolactone) (MEW-mPCL) scaffolds, which emulate the native oral niche. Colonization was monitored via fluorescence in situ hybridization (smFISH), confocal microscopy, and RT-qPCR, while shifts in community composition and function were assessed using 16S rRNA sequencing and meta-transcriptomics. A single administration of Ssk12 exhibited transient colonization lasting up to 7 days, with detectable presence diminishing by day 10. This was accompanied by short-term increases in Lactobacillus and Bifidobacterium populations. Functional analyses revealed increased transcriptional signatures linked to oxidative stress resistance and metabolic adaptation. These findings suggest that even short-term probiotic colonization induces significant functional changes, underscoring the need for strategies to enhance probiotic persistence. Full article

The health benefits associated with microbial species inhabiting aquatic animals have garnered increasing attention, as it is expected that the colonization and efficacy of native probiotic bacteria adapted to the internal environment of the target species will be more active than non-native bacteria. In this study, six isolates were obtained from the intestinal tract of largemouth bass. Three of these isolates demonstrated higher growth ability compared to the others and were further characterized using in vitro assays. Lactococcus lactis LBM15 was found to exhibit antibacterial activity against common pathogens affecting largemouth bass; the adhesion inhibition capabilities of the isolates were systematically evaluated through competitive, repulsive, and substitutive adhesion assays. The strain inhibited adhesion to all six tested pathogen strains, with competitive adhesion inhibition rates ranging from 42% to 54%, the highest of which was observed against V. anguillarum. Repulsive adhesion inhibition rates ranged from 27% to 55%, with the highest rate noted for Edwardsiella tarda. Additionally, substitutive adhesion inhibition rates were found to range from 48% to 76%, with the highest inhibition observed against Aeromonas hydrophila. Furthermore, LBM15 exhibited favorable antimicrobial susceptibility profiles, showing sensitivity to 21 antibiotics tested. Notably, safety assessment trials were performed exposing fish to LBM15 at a concentration of 1 × 10⁹ CFU/mL by injection and at a concentration of 1 × 10⁸ CFU/mL by feed administration. No clinical abnormalities, behavioral alterations, or mortality were documented in either exposure group, confirming the safety of LBM15 for application in aquaculture. The results suggested that LBM15 isolates from largemouth bass have potential for further investigation and possible application as probiotic candidates. Full article

The skin microbiome is a focus for innovative skincare. This study investigated topical semi-solid balm formulations of Micrococcus luteus Q24, a live skin-native probiotic, to enhance skin quality parameters such as hydration, pores, pigmentation, wrinkles and dryness. Firstly, the compatibility and growth-promoting effects of prebiotics and functional actives on M. luteus Q24 were evaluated, identifying oil-based actives, including vitamin E and pomegranate seed oil, that significantly boosted bacterial growth compared to oatmeal, the sole effective prebiotic tested. Subsequently, a pilot cosmetic trial assessed two M. luteus Q24-enriched balms on healthy adults utilising a cutting-edge AI (Artificial Intelligence) driven skin analyser device. Balm B significantly reduced keratin levels, wrinkles, and pore size, and increased hydration, while Balm A effectively reduced spots and keratin. After 4 days of application, Balm A showed mean percentage reductions of 80% in pores, 20% in spots, 60% in wrinkles, and 100% in keratin scores, while Balm B exhibited mean percentage reductions of 100% in pores, 50% in spots, 67% in wrinkles, and 80% in keratin, with a 100% increase in hydration score. Both balms demonstrated compatibility and efficacy, highlighting the potential of M. luteus Q24 in improving skin parameters. These findings suggest that balms optimise the benefits of skin-specific probiotics for microbiome-friendly skincare. Future research with larger, placebo-controlled trials is needed to substantiate these preliminary findings. Full article

Microbial transplantation represents a sustainable strategy to address productivity gaps in agricultural soils by transferring microbiomes that enhance nutrient cycling, pathogen suppression, and stress tolerance. This study evaluates whether probiotic consortia from high-yield soybean soils (donor soil) could improve crop performance in less productive fields (recipient soil). We developed a host-adapted inoculant from soybean rhizospheres grown in donor soil and applied it to seeds at five concentrations (0.25–10 g/kg seed) in recipient soil, with untreated controls for comparison. To assess crop-specific microbial recruitment, we prepared a parallel bean-derived inoculant under identical conditions. Through 16S rRNA sequencing and growth/yield analysis, we found the following: (1) Distinct bacteriome assemblies between soybean- and bean-derived inoculants, confirming host specificity; (2) Successful enrichment of beneficial taxa (Enterobacteriaceae increased by 15–22%, Rhizobiaceae by 7–12%) despite native community resilience; and (3) Consistent yield improvement trends (4.8–6.2%), demonstrating potential to bridge productivity gaps. These results show that transplanted microbiomes can effectively modulate rhizosphere communities while maintaining ecological balance. This work establishes a scalable approach to address soil productivity limitations through microbiome transplantation. Future research should optimize (a) inoculant composition for specific productivity gaps; (b) delivery systems; and (c) compatibility with resident microbiomes, particularly in systems where niche-specific processes govern microbial establishment. Full article

Several strains of Bifidobacterium animalis subsp. lactis are blockbusters of commercial dietary supplement cocktails, widely recognized for their probiotic properties and found in various ecological niches. The present study aimed to perform an in-depth comparative genomic analysis on 71 B. animalis subsp. lactis strains isolated from diverse sources, including human and animal feces, breast milk, fermented foods, and commercial dietary supplements, to better elucidate the strain level diversity and biotechnological potential of this species. The average genome size was found to be 1.93 ± 0.05 Mb, with a GC content of 60.45% ± 0.2, an average of 1562 ± 41.3 coding sequences (CDS), and 53.4 ± 1.6 tRNA genes. A comparative genomic analysis revealed significant genetic diversity among the strains, with a core genome analysis showing that 34.7% of the total genes were conserved, while the pan-genome remained open, indicating ongoing gene acquisition. Functional annotation through EggNOG-Mapper and CAZYme clustering highlighted diverse metabolic capabilities, particularly in carbohydrate metabolism. Nearly all (70 of 71) Bifidobacterium animalis subsp. lactis strains were found to harbor CRISPR-Cas adaptive immune systems (predominantly of the Type I-E subtype), underscoring the ubiquity of this phage defense mechanism in the species. A comparative analysis of spacer sequences revealed distinct strain-specific CRISPR profiles, with certain strains sharing identical spacers that correlate with common phylogenetic clades or similar isolation sources—an indication of exposure to the same phage populations and shared selective pressures. These findings highlight a dynamic co-evolution between B. lactis and its bacteriophages across diverse ecological niches and point to the potential of leveraging its native CRISPR-Cas systems for future biotechnological applications. Our findings enhance our understanding of the genetic and functional diversity of B. animalis subsp. lactis, providing valuable insights for its use in probiotics and functional foods. Full article

Background/Objectives: The deterioration of food quality and safety is often linked to the presence of pathogenic and spoilage microorganisms. Postbiotics, including organic acids, enzymes, and bacteriocins produced by lactic acid bacteria (LAB), have emerged as promising next-generation food preservatives. This study investigates the biological and physicochemical properties of several postbiotic-based extracts (PBEs) comprising cell-free supernatant (CFS) and exopolysaccharide (EPS) fractions derived from three native probiotic strains: Lactiplantibacillus plantarum UTNGt2, Lactococcus lactis UTNGt28, and Weissella cibaria UTNGt21O. Methods: The antibacterial activity of these PBEs was assessed against multidrug-resistant Escherichia coli L1PEag1. Moreover, the antioxidant capacity and cytotoxicity along with the characterization of these formulations was assessed. Results: FU6 (CFS UTNGt28: EPS UTNGt2) and FU13 (CFS UTNGt21O) were found as the most potent formulations. Transmission electron microscopy (TEM) and scanning electron microscopy (SEM) confirmed dose- and time-dependent damage to the bacterial membrane and cell wall. FU6 exhibited superior antioxidant activity and lacked hemolytic effects, whereas both FU6 and FU13 induced cell-specific responses in HEK293 (human kidney) and HT-29 (intestinal mucus-producing) cell lines. Furthermore, attenuated total reflectance-Fourier transform infrared (ATR-FTIR) spectroscopy identified characteristic absorption bands corresponding to proteins, lipids, carbohydrates, and nucleic acids, while proton nuclear magnetic resonance (¹H-NMR) spectroscopy revealed key monosaccharides, amino acids, and metabolites such as lactate and acetate within the extracts. Conclusions: FU6 and FU13 demonstrate potential as safe and effective postbiotic formulations at non-concentrated doses. However, further research is required to elucidate their molecular composition comprehensively and evaluate their applicability for broader and long-term use in food preservation and pharmaceutical development. Full article

The oral administration of probiotics is a promising strategy to regulate the host–intestinal flora balance and improve health. Nevertheless, adverse gastrointestinal (GI) conditions affect the activity of free native probiotics. In this study, a novel probiotic encapsulation system based on milk exosomes (mExos) and DSPE-PEG-PBA was developed. mExos acted as a shield to protect probiotics from harsh GI environments, and DSPE-PEG-PBA served as a bridge between mExos and probiotics. The coated probiotics were characterized by transmission electron microscopy (TEM), Fourier transform infrared spectroscopy (FT-IR), and intrinsic fluorescence spectra. The results showed three probiotics (Akkermansia muciniphila (AKK), Bifidobacterium animalis subsp. lactis BB-12 (BB12), and Lactiplantibacillus plantarum Q7 (Q7)) were coated with mExos@DSPE-PEG-PBA, with encapsulation rates of 90.37 ± 0.45%, 84.47 ± 1.22%, and 70.93 ± 2.39%, respectively. This encapsulation not only preserved the growth activity of the probiotics but also provided robust protection against the detrimental effects of acidic pH, bile salts, and digestive enzymes. The encapsulated strains Q7, BB12, and AKK demonstrated survival rates of 80.99 ± 0.41%, 85.28 ± 0.20%, and 94.53 ± 0.26%, respectively, in an in vitro simulated GI environment. The mExos@DSPE-PEG-PBA-encapsulated probiotics exhibited enhanced hydrophobicity and auto-aggregation capacity, accompanied by a significant improvement in mucoadhesive properties, which collectively potentiated their colonization potential within the gastrointestinal tract. These findings substantiate the potential of mExos as an encapsulation platform for probiotics, providing valuable insights into the selection of exosomes as encapsulating agents to enhance probiotic viability and mucoadhesive capacity. Full article

Beneficial soil microorganisms, particularly plant probiotic bacteria (PPB), play a pivotal role in promoting plant growth, development, and overall health through root colonization. PPB-based biofertilizers offer a sustainable and eco-friendly alternative to conventional agricultural inputs. This study evaluates the plant probiotic potential of three native bacterial strains Rhizobium sp. ACO-34A, Sinorhizobium mexicanum ITTG R7^T, and Sinorhizobium chiapasense ITTG S70^T to enhance the growth, quality, and sugar content of Agave tequilana. A comprehensive genomic and functional analysis was conducted for each strain to assess their plant probiotic traits. Additionally, a greenhouse inoculation assay was performed on six-month-old agave seedlings at the “piña” stage to evaluate the effects of these strains on plant growth and sugar content. Comparative genomic analysis revealed that these rhizobial strains harbor genes associated with key plant probiotic traits, reinforcing their role in enhancing plant development. The results demonstrated significant effects (p < 0.05) on growth and sugar content in inoculated plants. ACO-34A increased plant height by 35.4%, fresh weight by 41.5%, and inulin content by 57.3%, while ITTG-R7^T showed improvements of 26.4%, 35.2%, and 38.2%, respectively, compared to the control, and ITTG S70^T also exhibited enhancements, although to a lesser extent, with increases of 23.5% in plant height, 28.9% in fresh weight, and 31.2% in inulin content. These findings highlight the biofertilizer potential of these native rhizobial strains, particularly Rhizobium sp. ACO-34A, positioning them as promising candidates for the sustainable cultivation of A. tequilana. Full article

Background: In ovo stimulation introduces bioactive compounds, such as prebiotics, probiotics, or synbiotics into incubating eggs to enhance gut health and immune system development in chickens. This study aimed to determine the genetic and environmental effects modulating responses to in ovo stimulation in commercial broilers and Green-legged Partridge-like (GP) native chickens. Methods: Eggs were stimulated on day 12 of incubation with prebiotics (GOS—galactooligosaccharides), probiotics (Lactococcus lactis subsp. cremoris), or synbiotics (GOS + L. lactis), with controls being mock-injected. Hatched chicks were reared in group pens and challenged with lipopolysaccharide (LPS) on day 42 post-hatching. Cecal tonsils (CT) and spleens were harvested 2 h post-challenge. RT-qPCR was used to analyze the relative gene expression of cytokine genes: IL-1β, IL-2, IL-4, IL-6, IL-10, IL-12p40, and IL-17. Results: The results show that genotype influenced the expression of all immune-related genes, with broiler chickens exhibiting stronger innate inflammatory responses than native chickens. LPS induced both mucosal (CT) and systemic (spleen) immune responses in broilers but only systemic (spleen) responses in native chickens. Conclusions: In ovo stimulation had less of an impact on cytokine gene expression than LPS challenge. Broilers expressed higher inflammatory immune responses than GP native chickens. Full article

Kefir, a fermented milk beverage, is recognized for its potential health benefits, including its cholesterol-lowering properties. This study demonstrated that selected kefir starter cultures, including Lactococcus strains and yeasts, significantly reduce cholesterol-binding capacity under simulated gastrointestinal conditions, underscoring the challenges of probiotic delivery. We compared the performance of these cultures under laboratory conditions (growth broths) and simulated digestive juice models. Lactococcus strains showed significant differences in cholesterol binding between the two environments, highlighting the limitations of relying solely on laboratory testing. Yeast cultures also exhibited greater cholesterol binding in their native broths, but their survival was limited in digestive models. Our findings suggest that effective probiotic formulations should prioritize strains with high cholesterol-binding capacity and robust survival rates throughout the digestive tract. This study provides valuable insights for future research on the mechanisms behind these functionalities and the potential of kefir yeast strains for use in human digestive models. Our results can be used to inform the development of improved probiotic formulations for cholesterol management. Full article

Probiotics, particularly those native to the gut microbiota, have a profound influence on the gut environment. In this study, we conducted a randomized placebo-controlled, double-blind, parallel-group comparison trial to investigate the effects of Bifidobacterium longum BB536 (B. longum BB536) on the fecal microbiota and metabolite compositions in healthy individuals. We compared the effects of fermented milk produced solely with Streptococcus thermophiles and Lactobacillus bulgaricus (placebo group) and fermented milk supplemented with B. longum BB536 (BY group). Our findings revealed a significantly greater relative abundance of Faecalibacterium in the BY group than in the placebo group by the 3rd day, a trend that persisted until the end of the trial on the 17th day. Additionally, the BY group presented significantly increased concentrations of tryptophan (Trp), Indole-3-lactic acid, and Indole-3-aldehyde on the 17th day. A significant positive correlation was observed between the relative abundance of Faecalibacterium and the number of viable B. longum BB536 bacteria in the feces. The concentrations of Trp and Indole-3-acetic acid were also significantly correlated with the number of viable B. longum BB536 bacteria in the feces. Our results suggest that B. longum BB536 intake can modulate the gut microbiota and metabolite profiles, which are general indicators for monitoring the gut environment, potentially conferring health benefits to the host. Full article

The microbiological and biochemical properties of a goat cheese produced using Helianthus annuus (sunflower) seed extract as a coagulant and the potentially probiotic autochthonous culture Limosilactobacillus mucosae CNPC007 were examined in comparison to a control cheese devoid of the autochthonous culture. Throughout a 60-day storage period at 6 ± 1 °C, lactobacilli maintained a count of above 8 log CFU/g. Additionally, its viability in cheeses subjected to the in vitro gastrointestinal conditions demonstrated improvement over this period. Specifically, the recovery of lactobacilli above 6 log CFU/g was observed in 16.66% of the samples in the first day, increasing to 66.66% at both 30 and 60 days. While total coliforms were detected in both cheese trials, this sanitary parameter exhibited a decline in L. mucosae cheeses during storage, falling below the method threshold (<3 MPN/g) at 60 days. This observation suggests a potential biopreservative effect exerted by this microorganism, likely attributed to the higher acidity of L. mucosae cheeses at that point (1.80 g/100 g), which was twice that of the control trial (0.97 g/100 g). Furthermore, distinct relative proportions of >30 kDa, 30–20 kDa, and <20 kDa proteins during storage was verified for L. mucosae and control cheeses. Consequently, either the H. annuus seed extract or the L. mucosae CNPC007 autochthonous culture influenced the biochemical properties of the cheese, particularly in terms of proteolysis. Moreover, L. mucosae CNPC007 acidification property resulted in a biopreservative effect throughout the storage period, indicating the potential as a promising source of probiotics for this product. Full article

In this study, polysaccharides were extracted at a rate of 87.5% ± 1.5% from native dandelion roots, and the dandelion root polysaccharides (DRPs) were then chemically modified to obtain sulfated polysaccharides (SDRPs) with a degree of substitution of 1.49 ± 0.07. The effects of modification conditions, physicochemical characterizations, structural characteristics, antioxidant properties, hypoglycemic activity, and proliferative effects on probiotics of DRP derivatives were further investigated. Results showed that the optimum conditions for sulfation of DRPs included esterification reagents (concentrated sulfuric acid: n-butanol) ratio of 3:1, a reaction temperature of 0 °C, a reaction time of 1.5 h, and the involvement of 0.154 g of ammonium sulfate. The DRPs and SDRPs were composed of six monosaccharides, including mannose, glucosamine, rhamnose, glucose, galactose, and arabinose. Based on infrared spectra, the peaks of the characteristic absorption bands of S=O and C-O-S appeared at 1263 cm⁻¹ and 836 cm⁻¹. Compared with DRPs, SDRPs had a significantly lower relative molecular mass and a three-stranded helical structure. NMR analysis showed that sulfated modification mainly occurred on the hydroxyl group at C6. SDRPs underwent a chemical shift to higher field strength, with their characteristic signal peaking in the region of 1.00–1.62 ppm. Scanning electron microscopy (SEM) analysis indicated that the surface morphology of SDRPs was significantly changed. The structure of SDRPs was finer and more fragmented than DRPs. Compared with DRPs, SDRPs showed better free radical scavenging ability, higher Fe²⁺chelating ability, and stronger inhibition of α-glucosidase and α-amylase. In addition, SDRPs had an excellent promotional effect on the growth of Lactobacillus plantarum 10665 and Lactobacillus acidophilus. Therefore, this study could provide a theoretical basis for the development and utilization of DRPs. Full article

Bread is a staple in the diet of people around the world. A new solution is the addition of selected strains of bacteria to the sourdough to increase the quality of the obtained bread. In the presented research, seven bread samples were baked and analysed, which differed by the selected strain of bacteria of the Lactiplantibacillus plantarum species used in sourdough preparation. The bread was subjected to a 3-day ageing test. The structure of the products was analysed using the texture profile analysis (TPA) method on days 1 and 3 of storage. It was observed that the samples with the addition of selected L. plantarum bacterial strains underwent the process of staling much slower than the control sample. The analysis of the viability of lactic acid bacteria (LAB) in products after 1 and 3 days of storage was also performed. The obtained results indicate the highest survival rate of LAB in the control sample, i.e., the native microflora of baker’s starters, which was at 3.07 log CFU after one-day storage after baking. In the case of other samples, the viability of the bacteria was below 2.74 log CFU, which confirms a certain degree of thermostability of selected bacterial strains. The belonging of the isolated bacteria to the species L. plantarum was proven via genetic identification using the PCR method. A sensory analysis using the quantitative descriptive profile (QDP) method was also performed on the bread immediately after it was baked and cooled down. The analysis showed that the use of L. plantarum strains as starters did not significantly affect the aromatic and taste profiles of the samples compared to the control sample. The overall quality of the bread samples was high, above 6 units, with the control sample having the highest sensory quality of 7.5 units (on a scale of 0–10 units). The presented research suggests that it is possible to produce bread with bacteria that have health-promoting properties and good sensory quality, which enhances the textural features of the final product. Future research will focus on attempting to microencapsulate selected thermostable probiotic bacteria. Full article