Search Results (1,737)

Background/Objectives: This study evaluated the in vitro probiotic potential of Lactiplantibacillus plantarum Probio87 (Probio87), focusing on its physiological robustness, safety, antimicrobial properties, and anticancer activity, with relevance to vaginal and cervical health. Methods: Tests included acid and bile salt tolerance, mucin adhesion, and carbohydrate utilization. Prebiotic preferences were assessed using FOS, GOS, and inulin. Antibiotic susceptibility was evaluated per EFSA standards. Antimicrobial activity of the cell-free supernatant (CFS) was tested against Staphylococcus aureus, Escherichia coli, and Candida species. Effects on Lactobacillus iners and L. crispatus were analyzed. Anticancer properties were assessed in HeLa, CaSki (HPV-positive), and C-33A (HPV-negative) cervical cancer cell lines through proliferation, apoptosis, angiogenesis, and cell cycle assays. Results: Probio87 showed strong acid and bile tolerance, efficient mucin adhesion, and broad carbohydrate utilization, favoring short-chain prebiotics like FOS and GOS over inulin. It met EFSA antibiotic safety standards. The CFS exhibited potent antimicrobial activity, including complete inhibition of Candida albicans. Probio87 selectively inhibited L. iners without affecting L. crispatus, indicating positive modulation of vaginal microbiota. In cervical cancer cells, the CFS significantly reduced proliferation and angiogenesis markers (p < 0.05), and induced apoptosis and cell cycle arrest in HPV-positive cells, with minimal effects on HPV-negative C-33A cells. Conclusions: Probio87 demonstrates strong probiotic potential, with safe, selective antimicrobial and anticancer effects. Its ability to modulate key microbial and cancer-related pathways supports its application in functional foods or therapeutic strategies for vaginal and cervical health. Full article

To improve the postharvest preservation of cherry tomatoes and combat pathogenic, both bacterial and fungal contamination (particularly Alternaria alternata), a novel biodegradable coating was developed based on a water-in-water (W/W) Pickering emulsion system. The emulsion was stabilized by L. plantarum (Lactobacillus plantarum), with maltodextrin (MD) as the dispersed phase and hydroxypropyl methylcellulose (HPMC) as the continuous phase. Characterization of emulsions at varying concentrations revealed that the optimized W/W-PL^8 film exhibited superior stability, smooth morphology, and low water vapor permeability (WVP = 220.437 g/(m²·24 h)), making it a promising candidate for fruit and vegetable preservation. Furthermore, the coating demonstrated strong antioxidant activity, with scavenging rates of 58.99% (ABTS) and 94.23% (DPPH), along with potent antimicrobial effects, showing inhibition rates of 12.8% against Escherichia coli and 23.7% against Staphylococcus aureus. Applied to cherry tomatoes, the W/W-PL^8 coating significantly reduced respiration rates, minimized decay incidence, and maintained nutritional quality during storage. Remarkably, the coating successfully controlled Alternaria alternata contamination, enhancing the storage duration of cherry tomatoes. These findings highlight the potential of W/W-PL^8 as an eco-friendly and functional packaging material for fresh produce preservation. Full article

Behavioral issues in domestic dogs represent a significant welfare concern affecting both canines and their caregivers, with prevalence rates reported to range from 34 to 86% across the population. Current treatment options, including selective serotonin reuptake inhibitors (SSRIs) like fluoxetine, often present limitations including adverse effects and delayed efficacy. This randomized, placebo-controlled (maltodextrin) study investigated the effects of a novel Lactiplantibacillus plantarum strain (LP815^TM) on canine behavioral concerns through gut–brain axis modulation. Home-based dogs (n = 40) received either LP815^TM (n = 28) or placebo (n = 12) daily for 4 weeks, with behavioral changes assessed using the comprehensive Canine Behavioral Assessment & Research Questionnaire (C-BARQ) and continuous activity monitoring. After the intervention period, dogs receiving LP815^TM showed significant improvements in aggression (p = 0.0047) and anxiety (p = 0.0005) compared to placebo controls. These findings were corroborated by objective activity data, which demonstrated faster post-departure settling, reduced daytime sleep, and improved sleep consistency in the treatment group. Throughout >1120 administered doses, no significant adverse events were reported, contrasting favorably with pharmaceutical alternatives. The concordance between our findings and previous research using different L. plantarum strains suggests a consistent biological mechanism, potentially involving GABA production and vagal nerve stimulation. These results indicate that LP815^TM represents a promising, safe alternative for addressing common canine behavioral concerns with potential implications for improving both canine welfare and the human–animal bond. Full article

Burdock (Arctium lappa L.) is a medicinal and edible homologous plant whose roots contain many bioactive substances such as polysaccharides and phenolics. This study explored the integration of burdock powder and lactic acid bacteria fermentation to enhance the nutritional quality, sensory attributes, and flavor profiles of duck sausages. Three bacterial strains, Lacticaseibacillus casei, L. helveticus, and L. plantarum, were selected based on sensory analysis, and their effects on sausage properties were evaluated through combined fermentation trials. The results demonstrated that duck sausages fermented with L. plantarum and L. helveticus and supplemented with 3% burdock powder (PHB group) exhibited > 1.5-fold higher antioxidant activity (ABTS at 85.2 μmol trolox/g and DPPH at 92.7 μmol trolox/g, respectively; p < 0.05) and 15% increase in total phenolic content (8.24 mg gallic acid/g) compared to non-fermented counterparts. The PHB formulation also enhanced color stability (lightness, redness, yellowness), textural characteristics (hardness, springiness, cohesiveness), and sensory acceptability. Volatile compound analysis revealed a reduction in off-odor aldehydes (hexanal, (E)-2-octenal, (E)-2-decenal, and (E,E)-2,4-decadienal) and increased production of desirable aromatic compounds like tetramethyl-pyrazine. These findings highlight the potential of combining lactic acid bacteria fermentation with burdock powder to develop functional duck sausages with improved nutritional and sensory properties. Full article

Sarcopenia is characterized by a reduction in muscle function and skeletal muscle mass relative to that of healthy individuals. In older adults and those who are less resistant to sarcopenia, glucocorticoid secretion or accumulation during treatment exacerbates muscle protein degradation, potentially causing sarcopenia. This study assessed the preventive effects and mechanisms of heat-killed Lactobacillus plantarum postbiotic beLP-K (beLP-K) against dexamethasone (DEX)-induced sarcopenia in C2C12 myotubes and Sprague-Dawley rats. The administration of beLP-K did not induce cytotoxicity and mitigated cell damage caused by DEX. Furthermore, beLP-K significantly reduced the expression of forkhead box O3 α (FoxO3α), muscle atrophy f-box (MAFbx)/atrogin-1, and muscle RING-finger protein-1 (MuRF1), which are associated with muscle protein degradation. DEX induced weight loss in rats; however, in the beLP-K group, weight gain was observed. Micro-computed tomography analysis revealed that beLP-K increased muscle mass, correlating with weight and grip strength. beLP-K alleviated the DEX-induced reduction in grip strength and increased the mass of hind leg muscles. The correlation between beLP-K administration and increased muscle mass was associated with decreased expression levels of muscle degradation-related proteins such as MAFbx/atrogin-1 and MuRF1. Therefore, beLP-K may serve as a treatment for sarcopenia or as functional food material. Full article

The aim of this study is to evaluate the effects of different types of sourdough (I to IV), developed with a specific starter culture (including Lactiplantibacillus plantarum, Levilactobacillus brevis, and Candida famata), on bread fermentation performance and shelf-life. Real-time tracking of multiple parameters (pH, dough rising, ethanol release, and total titratable acidity) was monitored by a smart fermentation oven. The impact of the different treatments on the lactic acid, acetic acid, and ethanol content of the breads were quantified by high performance liquid chromatography analysis. In addition, the bio-preservation capacity of the breads contaminated with fungi was analyzed. The results show that liquid sourdough (D3: Type 2) and backslopped sourdough (D4: Type 3) increased significantly (p < 0.05) in dough rise, dough acidification (lower pH, higher titratable acidity), production of organic acids (lactic and acetic), and presented the optimal fermentation quotient. These findings were substantiated by chemometric analysis, which successfully clustered the starters based on performance and revealed a strong positive correlation between acetic acid production and dough-rise, highlighting the superior heterofermentative profile of D3 and D4. These types of sourdough also stood out for their antifungal capacity, preventing the visible growth of Aspergillus niger and Penicillium commune for up to 10 days after inoculation. Full article

Background: The typification of the name Aegilops tauschii Coss. (Poaceae: Triticeae) is revisited. Several authors cited a gathering from Iberia as the locality and Buxbaum as the collector of as the type, but no actual specimens from this collection have been located, nor is there evidence that such a gathering existed. In 1994, van Slageren designated as lectotype an illustration from Buxbaum’s Plantarum minus cognitarum centuria I (1728), which, although original material, is not the only element cited in the protologue. The protologue mentions several gatherings, some of which are represented by identifiable herbarium specimens qualifying as syntypes. Methods: This work is based on the analysis of the protologue of Aegilops tauschii and the study of specimens conserved in several herbaria. According to the International Code of Nomenclature for algae, fungi, and plants (ICN, Shenzhen Code 2018), an illustration does not hold the same nomenclatural weight as preserved specimens cited in the protologue. Therefore, van Slageren’s lectotypification does not comply with Art. 9.12 of the ICN and must be superseded. Results: The original material includes multiple elements, and a new lectotype is designated from a specimen at PRC from Azerbaijan. Full article

Probiotics have been widely explored for their potential in managing hyperuricemia. However, their isolation and identification are fundamental prerequisites for practical application. In this study, 254 lactic acid bacteria (LAB) strains were isolated from Chinese sauerkraut and screened for probiotic potential based on genomic and phenotypic characteristics, as well as nucleoside-degrading activity relevant to decrease serum urate. Among them, Lactiplantibacillus plantarum (L. plantarum) F42 exhibited the highest bile salt tolerance (survivor rate: 19.46 ± 4.33%), strong adhesion to Caco-2 cells (1.89 ± 0.12%), effective nucleoside degradation (inosine: 5.46 ± 0.67 mg∙L⁻¹∙min⁻¹; guanosine: 3.84 ± 0.11 mg∙L⁻¹∙min⁻¹), and notable anti-listeria activity (inhibition zone: 6.9 ± 0.3 mm). Based on its functional profile, L. plantarum F42 was selected as a promising probiotic candidate for further investigation of its urate-lowering effects. This work provides a new insight into anti-hyperuricemia probiotic selection based on in vitro nucleoside-degrading activity. Full article

In recent years, great attention has been paid to second-generation (from agricultural and industrial wastes) lactic acid (LA) production. In the present study, the possibility of two Lactiplantibacillus plantarum strains, namely 53 and 2HS, to produce LA from waste materials was investigated. Distiller’s dried grains with solubles (DDGS), spent coffee grounds (SCG), wood chips, and cheese whey were used as substrates after pretreatment, and the results were compared with those with lactose as a carbon source. Both strains were capable of assimilating sugars from all waste materials. Nearly 20 g/L LA from 23 g/L reducing sugars (RS) obtained from DDGS, 22 g/L LA from 21 g/L RS from SCG, and 22 g/L LA from 21 g/L whey lactose were produced compared to 22 g/L LA obtained from 22 g/L lactose monohydrate in the fermentation broth. The wood chip hydrolysate (WH) contains only 10 g/L RS, and its fermentation resulted in the production of 5 g/L LA. This amount is twice as low as that produced from 11 g/L lactose monohydrate. A mathematical model was constructed based on the Compertz and Luedeking–Piret equations. Full article

Background/Objectives: Autism spectrum disorder (ASD) encompasses several neurodevelopmental disorders, whose onset is correlated to genetic and environmental factors. Although the etiopathogenesis is not entirely clear, the involvement of inflammatory processes, the endocannabinoid system, and alterations in the permeability and composition of the intestinal microbiota are known to occur. Methods: This review systematically explores the literature available to date on the most widely used murine models for the study of ASD, the main biomarkers investigated for the diagnosis of ASD, and the therapeutic potential of probiotics, with a particular focus on the use of strains of Lactiplantibacillus (Lpb.) plantarum in in vivo models and clinical trials for ASD. Results: Several studies have demonstrated that targeting multifactorial biomarkers in animal models and patients contributes to a more comprehensive understanding of the complex mechanisms underlying ASD. Moreover, accumulating evidence supports the beneficial effect of probiotics, including Lpb. plantarum, as a promising alternative therapeutic strategy, capable of modulating gut–brain axis communication. Conclusions: Probiotic supplementation, particularly with selected Lpb. plantarum strains, is emerging as a potential complementary approach for ameliorating ASD-related gastrointestinal and behavioral symptoms. However, further large-scale clinical studies are essential to validate their efficacy and determine optimal treatment protocols and dietary strategies. Full article

This review explores the emerging role of functionalized hydrogels in modulating the microbiome for therapeutic applications in tissue regeneration and infection control. The skin and gut microbiomes play crucial roles in maintaining tissue homeostasis, regulating immune responses, and influencing the healing process. Disruptions in microbial balance—such as those observed in chronic wounds, autoimmune conditions, or post-surgical environments—can impair regeneration and increase susceptibility to infection. Hydrogels, due to their tunable physical and chemical properties, serve as versatile platforms for delivering probiotics, prebiotics, antimicrobials, and immune-modulatory agents. The encapsulation of beneficial bacteria, such as Lactobacillus plantarum or Prevotella histicola, within hydrogels could enhance bacterial viability, targeted delivery, and immune tolerance. Additionally, hydrogels functionalized with silver nanoparticles, nitric oxide donors, and bacteriocins have demonstrated effective biofilm disruption and pathogen clearance. These systems also promote favorable immune responses, such as M2 macrophage polarization and the induction of regulatory T cells, which are essential for tissue repair. Innovative approaches, including 3D bioprinting, self-healing materials, and photothermal-responsive hydrogels, expand the clinical versatility of these systems. Full article

Surplus bread accounts for a significant proportion of food waste in many countries. The focus of this study was twofold: firstly, to investigate the use of carasau bread residue as a sourdough substrate, and secondly, to reuse this sourdough into a new carasau baking process. Selected lactic acid bacteria (Lactiplantibacillus plantarum) and yeast strains (Saccharomyces cerevisiae and Wickerhamomyces anomalus) were used to inoculate three substrates: bread residue (S1), bread residue supplemented with durum wheat middlings (S2), and semolina (S3). Sourdoughs were refreshed for five days by backslopping, and microbiological and physicochemical analyses were performed. Results indicated that incorporating wheat middlings into bread residue enhanced microbial performance, as evidence by a decrease in pH from 6.0 to around 4.5 compared to using bread residue alone as a substrate. Carasau bread produced with the sourdough derived from bread residue and wheat middlings exhibited comparable physicochemical properties to commercial baker’s yeast carasau bread, but had better sensory properties, scoring a mean acceptability of 7.0 versus 6.0 for baker’s yeast bread. These results show that bread residue supplemented with wheat middlings can serve as a sourdough substrate, allowing its reuse in the baking process to produce high-quality carasau bread and promote the circular economy. Full article

The adoption of biological control strategies plays a crucial role in ensuring the sustainability of organic agricultural practices. A field experiment was conducted in 2023 and 2024 to evaluate the impact of biological treatments using lactic acid bacteria (LAB) Lactiplantibacillus plantarum and mycoparasitic fungus (MPF) Trichoderma virens applied through seed treatment and foliar application separately and in combination on agronomic characteristics and pea yield in organic cultivation. Seed treatment with LAB and MPF resulted in a notable improvement in shoot length and root dry weight, while an increase in root nodule number was observed exclusively with LAB. The combined application of MPF as a seed treatment and LAB as a foliar application at the flowering stage significantly enhanced pod weight per plant, seed number per pod and per plant, and seed weight compared to treatments with LAB applied as either a foliar or seed treatment separately, as well as the untreated control. However, the yield responses to individual and combined treatments under field conditions demonstrated variability and inconsistency. Protein content ranged from 21.24% to 21.61%, and no significant differences observed between treatments. This is the first field report directly comparing the effectiveness of treatments on organic pea production. The findings offer promising avenues for assessing the long-term impacts of these treatments on the sustainable intensification of pea cultivation. Full article

Porcine epidemic diarrhea virus (PEDV) infection induces severe, often fatal, watery diarrhea and vomiting in neonatal piglets, characterized by profound dehydration, villus atrophy, and catastrophic mortality rates approaching 100% in unprotected herds. This study developed a composite probiotic from Min-pig-derived Lactobacillus crispatus LCM233, Ligilactobacillus salivarius LSM231, and Lactiplantibacillus plantarum LPM239, which exhibited synergistic growth, potent acid/bile salt tolerance, and broad-spectrum antimicrobial activity against pathogens. In vitro, the probiotic combination disrupted pathogen ultrastructure and inhibited PEDV replication in IPI-2I cells. In vivo, PEDV-infected piglets administered with the multi-strain probiotic exhibited decreased viral loads in anal and nasal swabs, as well as in intestinal tissues. This intervention was associated with the alleviation of diarrhea symptoms and improved weight gain. Furthermore, the multi-strain probiotic facilitated the repair of intestinal villi and tight junctions, increased the number of goblet cells, downregulated pro-inflammatory cytokines, enhanced the expression of barrier proteins, and upregulated antiviral interferon-stimulated genes. These findings demonstrate that the multi-strain probiotic mitigates PEDV-induced damage by restoring intestinal barrier homeostasis and modulating immune responses, providing a novel strategy for controlling PEDV infections. Full article

Coffee kombucha beverages were developed by fermenting various coffee substrates, including instant coffee (I), coffee brews of ground coffee beans (G), and additional spent coffee added ground coffee (GSC) using either SCOBY (S) or Lactiplantibacillus plantarum ELB90 (L), or a combination of both (SL). The combined SL inoculation did not synergistically enhance the growth of acetic and lactic acid bacteria, nor did it increase the acetic and lactic acid concentrations or improve retention of caffeoylquinic acids (CQA) compared to non-fermented controls stored for the incubation period (7 days). Samples fermented with L better preserved the total CQAs during incubation, notably increasing 3-CQA and 4-CQA in L-fermented G and GSC samples by up to 40%, whereas 5-CQA showed a slight decrease (up to 8%) in L-fermented G and GSC samples. After one week, all fermented samples maintained stable levels of 3-CQA compared to the non-fermented SCG control, with significantly elevated 4-CQA. Caffeic acid was detected only in the bound fraction of beans, exhibiting similar concentrations in both fermented and non-fermented samples. SL-fermented coffees showed significant reductions in caffeine contents, except for I coffee substrate, and spent coffee grounds (SCG) filtered from the SL-fermented sample also had significantly lower caffeine content. Panelists preferred coffee kombucha beverages inoculated with S over those fermented with L, which were rated least appealing. The study concludes that fermentation with specific inoculation cultures could mitigate the degradation of coffee phenolic compounds during storage and facilitate the production of beverages with lower caffeine content, potentially enhancing both functional properties and consumer acceptability. Full article