Search Results (227)

This study aimed to develop a functional powder using whey and milk matrices, leveraging the protective capacity of chia–alginate hydrogels and the advantages of electrohydrodynamic spraying (EHDA), a non-thermal technique suitable for encapsulating probiotic cells under stress conditions commonly encountered in food processing. A hydrogel matrix composed of chia seed mucilage and sodium alginate was used to form a biopolymeric network that protected probiotic cells during processing. The encapsulation efficiency reached 99.0 ± 0.01%, and bacterial viability remained above 9.9 log₁₀ CFU/mL after lyophilization, demonstrating the excellent protective capacity of the hydrogel matrix. Microstructural analysis using confocal laser scanning microscopy (CLSM) revealed well-retained cell morphology and homogeneous distribution within the hydrogel matrix while, in contrast, scanning electron microscopy (SEM) showed spherical, porous microcapsules with distinct surface characteristics influenced by the encapsulation method. Encapsulates were incorporated into beverages flavored with red fruits and pear and subsequently freeze-dried. The resulting powders were analyzed for moisture, protein, lipids, carbohydrates, fiber, and color determinations. The results were statistically analyzed using ANOVA and response surface methodology, highlighting the impact of ingredient ratios on nutritional composition. Raman spectroscopy identified molecular features associated with casein, lactose, pectins, anthocyanins, and other functional compounds, confirming the contribution of both matrix and encapsulants maintaining the structural characteristics of the product. The presence of antioxidant bands supported the functional potential of the powder formulations. Chia–alginate hydrogels effectively encapsulated L. reuteri, maintaining cell viability and enabling their incorporation into freeze-dried beverage powders. This approach offers a promising strategy for the development of next-generation functional food gels with enhanced probiotic stability, nutritional properties, and potential application in health-promoting dairy systems. Full article

The cecal microbiota is essential for intestinal health and performance. This study describes the succession patterns of the cecal microbiota in Japanese quail (Coturnix japonica) until 42 days of age. Sixty quails were raised using standard conditions and fed corn–soybean meal diets. Cecal contents were sampled from five birds weekly from 7 to 42 days of age and submitted to Illumina 16S rRNA sequencing for metabarcoding analysis. Diversity and functional prediction were carried out with QIIME2, PICRUSt2, STAMP and MicrobiomeAnalyst 2.0. Firmicutes increased from 50% at 7 days to more than 80% at 42 days, whereas Bacteroidota decreased from 45% to 12% in the same period. Alpha diversity progressively increased with age, indicating a richer and more balanced microbiota at later ages. Genera such as Bacteroides were predominant in the beginning and later were replaced by Lachnospiraceae, Ruminococcus and Faecalibacterium. These developmental taxonomic features aligned with significant shifts in ten metabolic pathways identified by prediction, revealing a transition from biosynthetic functions to complex carbohydrate metabolism and cell wall biosynthesis. The first seven days are considered a critical window for probiotics intervention, which may favor the establishment of a microbiota that is more stable and beneficial to quail performance. Full article

Porphyra-derived polysaccharides (PPs) are promising prebiotic candidates due to their capacity to modulate gut microbiota and promote host health. However, their interactions with and utilization by probiotic microorganisms remain unclear. In this study, the fermentability of PPs by murine-derived lactic acid bacteria (LAB) strains was investigated, with particular attention to strain-specific metabolic activity, carbohydrate utilization, and potential exopolysaccharide (EPS) production. All tested strains were capable of utilizing PPs to varying extents, with strain A10 exhibiting the highest level of carbohydrate consumption. Notably, strain A5 showed increased mannose concentrations following fermentation, suggesting the biosynthesis of mannose-rich EPSs. HPLC analysis confirmed the presence of high-molecular-weight polysaccharides ranging from 2.6 to 8.1 × 10⁵ Da, indicative of EPS production. FT-IR spectroscopy further revealed spectral features consistent with EPS structures. The antibacterial activity of postbiotic compounds produced by LAB strains fermenting PPs against Escherichia coli and Staphylococcus aureus was observed. These findings demonstrate distinct metabolic adaptations of LAB strains to PPs and emphasize their potential as prebiotic substrates. Full article

The objective of this study was to perform a preliminary in vitro characterization of Lactiplantibacillus plantarum BG112, assessing its safety and technological features for potential application as a culture starter for an industrial fermented dry meat product. In vitro assays assessed its viability, probiotic properties, and safety for use in food formulations. The strain was characterized through morphological and biochemical tests, carbohydrate fermentation profiling, and various in vitro assays based on FAO/WHO criteria for probiotic selection. These included proteolytic activity, auto-aggregation capacity, tolerance to simulated gastric juice and bile salts, antimicrobial activity, and resistance to sodium chloride, nitrite, and low pH. Safety evaluations were also performed by testing antibiotic susceptibility, hemolytic activity, and DNAse production. The results showed that L. plantarum BG112 exhibited strong tolerance to adverse environmental conditions typically found during sausage fermentation and ripening, along with significant inhibitory activity against pathogenic bacteria, such as Escherichia coli O157:H7, Salmonella Typhimurium, and Staphylococcus aureus. The strain also demonstrated no hemolytic or DNAse activity and presented a favorable antibiotic sensitivity profile, meeting key safety requirements for probiotic use. Further studies using meat matrices and in vivo models are needed to validate these findings. This study contributes to the early-stage selection of safe and technologically suitable strains for use in fermented meat products. These findings support the potential application of L. plantarum BG112 as a safe and effective starter culture in the development of high-value, premium fermented meat products, aligned with current consumer demand for health-enhancing and natural foods. Full article

Background/Objectives: Lactobacillus johnsonii CRL1231 (Lj CRL1231) is a strain with feruloyl esterase (FE) activity that enhances ferulic acid (FA) release from wheat bran (WB) and has potential as a probiotic for metabolic syndrome (MS). Given the potential health benefits of FA and its microbial metabolites, this study aimed to evaluate the therapeutic effect of Lj CRL1231 co-administered with WB in a mouse model of metabolic syndrome (MS) induced by a high-fat diet (HFD). Methods: Mice were divided into three groups and fed for 14 weeks as follows: the Control group (standard diet), the MS group (HFD+WB), and the MS+Lj group (HFD+WB and Lj CRL1231-dose 10⁸ cells/day). Specifically, we analyzed the changes in the intestinal microbiota (IM), colonic FE activity, generation of FA-derived and fermentation metabolites, and metabolic and inflammatory parameters. Results: Improvements in the MS+Lj group compared to the MS group included the following: a—a 38% increase in colonic FE activity, leading to elevated levels of FA-derived metabolites (e.g., dihydroferulic, dihydroxyphenylpropionic, and hydroxyphenylpropionic acids); b—a significant shift in the IM composition, with a 3.4-fold decrease in Firmicutes and a 2.9-fold increase in Bacteroidetes; c—a decrease in harmful bacteria (Desulfovibrio) by 93%, and beneficial bacteria like Bifidobacterium increased significantly (6.58 log cells/g); d—a 33% increase in total SCFAs; e—a 26% reduction in the adiposity index; f—a 12% increase in HDL cholesterol and a 19% reduction in triglycerides; g—normalized glucose and insulin resulting in a 2-fold lower HOMA-IR index; h—an improved inflammatory profile by decreasing TNF-α, IFN-γ, and IL-6 (3-, 5-, and 2-fold, respectively) and increasing IL-10 by 2-fold; i—alleviation of liver damage by normalizing of transaminases AST (19.70 ± 2.97 U/L) and ALT (13.12 ± 0.88 U/L); j—evidence of reduced oxidative damage. Conclusions: The co-administration of L. johnsonii CRL1231 and WB exerts a synergistic effect in mitigating the features of MS in HFD-fed mice. This effect is mediated by modulation of the gut microbiota, increased release of bioactive FA-derived compounds, and restoration of metabolic and inflammatory homeostasis. This strategy represents a promising dietary approach for MS management through targeted microbiota–metabolite interactions. Full article

Spore-forming Bacilli have been explored due to their potential biotechnological features and applications in human health and functional food research. This study focuses on the genetic and phenotypical characterization of the functional probiotic properties of Bacillus velezensis P45, a strain isolated from fish intestines. B. velezensis P45 exhibited antimicrobial activity against Gram-positive and Gram-negative pathogens and demonstrated strong autoaggregation and biofilm formation properties in vitro. The strain also showed tolerance to gastrointestinal conditions and ability to metabolize and adhere to mucin. In silico analysis confirmed the absence of virulence factors and antibiotic resistance genes, reinforcing its safety as a probiotic candidate. Genome mining revealed the presence of genes related to adhesion, such as fibronectin-binding protein and enolases, and for the synthesis of secondary metabolites, including the antimicrobial lipopeptides fengycin, surfactin, and bacillibactin. In addition, phylogenetic comparison using the yloA (rqcH) gene associated with gut adhesion clustered strain P45 with other probiotic Bacillus and B. velezensis strains, while separating it from pathogenic bacteria. Thus, the strain B. velezensis P45 could be a valuable candidate as a probiotic due to its functional properties and safety. Full article

Cottonseed is a valuable source of high-quality proteins and oils. Defatted cottonseed meal (DCSM), a by-product of cottonseed oil extraction, holds significant potential as a sustainable protein resource. This review outlines the chemical composition, structural features, and unique properties of cottonseed, with a focus on its inherent antinutritional factors, such as gossypol. Strategies for enhancing the utilization of DCSM as a protein source are systematically evaluated, including physical, chemical, and biological methods used to eliminate or reduce antinutritional components. Among these, microbial fermentation, particularly solid-state fermentation, is highlighted as a promising, eco-friendly approach for detoxification and nutritional improvement. This review further discusses critical factors influencing the removal of anti-nutritional compounds, such as pretreatment methods, fermentation parameters, and microbial strains. The efficacy of probiotic strains (e.g., Bacillus and yeasts) in enhancing the protein digestibility, amino acid profiles, and functional properties of DCSM is discussed. Additionally, recent advances in the application of fermented cottonseed protein in foods (e.g., animal feed, functional peptides, and food additives) and non-food sectors (e.g., biofuels and bioplastic) are explored. The integration of probiotic-driven fermentation processes is proposed as a strategy to exploit the full nutritional and economic potential of DCSM, paving the way for its broader and sustainable use in foods and non-food applications. Full article

The aim of this study was to develop a functional yogurt enriched with encapsulated probiotics with viable cell counts exceeding 10⁷ CFU/g while preserving sensory quality, thereby enhancing health benefits and potentially preventing intestinal barrier dysfunction. Lacticaseibacillus rhamnosus LGG^® was encapsulated in prebiotic-based matrices for enhanced stability, bioavailability, and controlled release under gastrointestinal conditions. Two encapsulation methods were investigated—the innovative electrohydrodynamic processing (electrospraying) method and conventional freeze drying. The encapsulation matrices were composed of inulin and whey protein isolate. Encapsulation efficiency was determined via microbiological analysis, and the encapsulated structures were characterized using scanning electron microscopy. The efficacy of the encapsulated probiotics was further assessed through exposure to gastrointestinal conditions. Electrosprayed LGG^® provided the highest survival rates, up to 76%. Storage stability was evaluated at 4 °C for 105 days and after incorporation in commercial yogurt for 60 days. The sensory characteristics of the different yogurt products were also evaluated. The final products presented acceptable sensory features and final viable counts of 1.6–1.8 × 10⁷ CFU/g. The denser structure of electrosprayed LGG^® led to even higher protection. The findings highlight the potential of encapsulation—particularly electrospraying—in developing functional foods with improved probiotic delivery systems, paving the way for health-oriented dairy products. Full article

Background/Objectives: Lactobacillus strains are widely used as probiotics in the functional food industry and show potential for treating inflammatory bowel disease (IBD). However, the strain specificity and limited stress resistance of Lactobacillus restricts its therapeutic effectiveness. The aim of this study was to investigate the effects of dietary supplementation with microencapsulated Lactobacillus plantarum 17-1 on the intestinal immune responses, gut microbiota composition, and metabolic characteristics in colitis mice. Methods: Mice were pre-fed a diet containing microencapsulated Lactobacillus plantarum 17-1 for 3 weeks and then treated with 2.5% dextran sulfate sodium (DSS) in drinking water for 8 days to induce colitis. Results: The results showed that microencapsulated Lactobacillus plantarum 17-1 effectively alleviated clinical symptoms and histopathological features of colitis mice and suppressed the up-regulation of pro-inflammatory cytokines IL-6 and IL-17 in the colon of colitis mice. Additionally, Lactobacillus plantarum 17-1 significantly increased the relative abundance of several beneficial bacterial taxa, including Ruminococcaceae_UCG_014, Bacteroides, Prevotellaceae_UCG_001, Lactococcus, Weissella, Pediococcus, and so on. Moreover, it regulated the levels of multiple inflammation-related metabolites involved in linolenic acid metabolism, arachidonic acid metabolism, primary bile acid biosynthesis, and tyrosine metabolism. Conclusions: These results suggest that dietary supplementation with microencapsulated Lactobacillus plantarum 17-1 reduced colitis inflammation in mice by modulating the intestinal microbiota composition and metabolic characteristics, which may serve as a potential therapeutic strategy for IBD. Full article

The production of functional bread has been of great interest lately to the Food Industry. Regarding this, the enrichment of bread with natural raw materials rich in phenolic antioxidants, such as fruits, has become a new trend. Likewise, the aim of the current study was to evaluate novel supplements based on freeze-dried Cornelian cherry juice, both unfermented and fermented by probiotic L. plantarum ATCC 14917, in sourdough bread production. The outcome showed that the fermented supplement led to sourdough bread with elevated nutritional features in terms of its total phenolic content (99.5 mg GAE/100 g) and antioxidant activity (213 mg TE/100 g for ABTS and 4.7 μmol TE/g for DPPH), as well as a reduction in phytic acid (93.3%) compared with all the other bread samples. In addition, the same sample contained higher amounts of lactic (2.91 g/Kg bread) and acetic acid (1.23 g/Kg), as well as formic (0.11 g/Kg), n-valeric (0.12 g/Kg) and caproic (0.05 g/Kg) acids compared with all the other samples, leading to a higher preservation time (13 days) regarding rope and mold spoilage. All breads exhibited the same sensorial characteristics, proving that the supplement did not affect bread quality. This outcome is very interesting since powdered supplements have recently been endorsed in the bread industry for enabling nutritional and technological improvements. Full article

This study examines the fermentation performance of featured bacteria (Lactobacillus acidophilus-ATCC-4356, Lactobacillus helveticus-ATCC-15009, Lactobacillus delbrueckii subsp. bulgaricus-ATCC-11842, Lacticaseibacillus casei-ATCC-393, Streptococcus thermophilus-ATCC-19258 (ST), and Bifidobacterium bifidum-ATCC-29521 (BB)) used in fermented dairy products and their impact on product quality. The main focus is on evaluating the metabolic activities, organic acid production, viscosity values, and sensory properties of probiotic strains such as L. acidophilus, L. bulgaricus, L. casei, L. helveticus, B. bifidum, and S. thermophilus. The strains were activated in a sterile milk medium and incubated until they reached a pH of 4.6. Then, pH, microbial enumeration, organic acid, sugar composition, vitamins A, D, E, K1, and K2 (menaquinone-7), and viscosity values were measured in the bacteria. Organic acid, sugar composition, and vitamins A, D, E, K1, and K2 (menaquinone-7) were analyzed with the HPLC method. Additionally, sensory analyses were performed, and volatile compounds were examined. L. casei demonstrated superiority in lactic acid production, while L. helveticus showed high lactose consumption. L. bulgaricus stood out in galactose metabolism. The highest viscosity was observed in products produced by B. bifidum. Differences in viscosity were attributed to exopolysaccharide (EPS) production and acid production capacity. A total of 62 volatile compounds were identified, with the highest levels of aromatic components found in products containing B. bifidum. The most preferred product, based on panel evaluations, was the fermented dairy product produced with L. acidophilus. As for aroma profiles, it was determined that the phenethyl alcohol, 3-methyl-1 butanol, and ethanol compounds are associated with B. bifidum, the hexanoic acid and 2-methylbutanal compounds are associated with the L. acidophilus, the hexanoic acid, 2-methylbutanal, 2-furanmethanol, and acetaldehyde compounds are associated with the L. bulgaricus, and the hexanoic acid, 2-methylbutanal, 2-heptanone, acetoin, and d-limonene are associated with the L. casei. On the other hand, the L. helveticus strain is associated with the hexanoic acid, 2-methylbutanal, and 2-heptanone, and the S. termophilus strain is associated with the hexanoic acid, hexanol, acetoin, 2,3-pentanedione, 1-butanol, and 3-methyl-2-butanone volatile aroma compounds. The determination of fat-soluble vitamins is particularly important for vitamin K1 and vitamin K2. In this study, the bacterial sources of these vitamins were compared for the first time. The menaquinone-7 production by L. helveticus was determined to be the highest at 0.048 µg/mL. The unique metabolic capacities of these prominent cultures have been revealed to play an important role in determining the aroma, organic acid content, viscosity, and overall quality of the products as a whole. Therefore, the findings of this study will provide the right strain selection for a fermented dairy product or a different non-dairy-based fermented product according to the desired functional properties. It also provides a preliminary guide for inoculation in the right ratios as an adjunct culture or co-culture for a desired property. Full article

In recent years, exopolysaccharides (EPSs) have emerged as significant substances due to their impressive biological properties. This research intends to analyze the EPS extracted from probiotic bacteria and assess its various biological activities. The promising probiotic bacteria isolated from human breast milk was isolated and identified as Lactiplantibacillus plantarum B7 by 16S rRNA sequencing. The EPS yield of this strain was quantified as 5.2 g/L. The crude extract (EPSc) was subjected to purification by chromatography on DEAE-cellulose and Sephadex G-100 columns, giving two main fractions named EPSF1 and EPSF2. Structural features were investigated by HPLC, FTIR, GPC and ¹HNMR. Chromatographic analysis indicated that EPSF1 and EPSF2 were composed of mannuronic acid, mannose and glucose in a molar ratio of 2.6:2.15:1.00 and 3.92:2.65:1.00 with a molecular weight of 4.36 × 10⁴ and 5.27 × 10⁵, respectively. Multiple in vitro assays of EPSc, EPSF1 and EPSF2 showed potent radical scavenging activity on DPPH, ABTS, hydroxyl radical scavenging activity (HRS) and superoxide scavenging activity. Also, they showed reducing power of 0.69, 0.61 and 0.58, respectively, at 1000 μg/mL. EPSc, EPSF1 and EPSF2 displayed negligible toxicity against WI-38 human normal lung cells but had cytotoxic effects against human colon cancer (Caco-2), (IC₅₀ = 122.13 ± 0.01, 72.5 ± 0.12 and 81.6 ± 0.1 μg/mL), HepG2 liver cancer (IC₅₀ = 112.5 ± 0.01, 60.3 ± 0.1 and 62.0 ± 0.03 μg/mL) and human prostate cancer (PC3) (IC₅₀ = 109.6 ± 0.03, 65.7 ± 0.01 and 70.3 ± 0.04 μg/mL). While anti-inflammatory as hemolysis inhibition was 79.3 ± 0.05, 93.5 ± 0.05 and 87.9 0.03% at 500 µg/mL, respectively. The results indicate that EPSF1 showed promising antioxidant, antitumor and anti-inflammatory activities. Full article

Background/Objectives: Gut microbiota is essential for maintaining host immune homeostasis and has been confirmed to be closely related to some intestinal and extraintestinal diseases. Bacteroides, as the dominant bacterial genus in the human gut, has attracted great attention due to its excellent metabolic activity, but there are few studies on Bacteroides dorei species. In our previous study, a gut commensal strain, Bacteroides dorei RX2020 (B. dorei), was isolated from healthy human feces and exhibited superior flavonoid metabolic activity, prompting further analysis of its uncharacterized genomic features, probiotic potential, safety, and immunomodulatory activity. Results: The results showed that B. dorei exhibited intrinsic probiotic functionalities with preserved genomic and phenotypic stability, demonstrated safety profiles in murine models through in vivo assessments, and conferred antagonistic activity against enteric foodborne pathogens via competitive exclusion. The strain also demonstrated abundant metabolic activity and was involved in the metabolism of tryptophan and bile acids (BAs). Moreover, B. dorei can promote the production of IFNβ by dendritic cells (DCs) to inhibit the replication of influenza virus in epithelial cells, which may be achieved by regulating host metabolism. Conclusions: This study reveals the potential of B. dorei as next-generation probiotics (NGPs), contributing to a broader understanding and application of these novel probiotics in health and disease management. Full article

The marine oleaginous microalga Microchloropsis gaditana (formerly Nannochloropsis gaditana) exhibits a high capacity to thrive in a broad range of environmental conditions, being predominantly utilized as feed in aquaculture. This article reports the characterization of the culturable yeast population present during the scale-up process of M. gaditana cultivation at Necton S.A. facilities, from 5 L flasks until tubular photobioreactors. The 146 yeast isolates obtained, molecularly identified based on D1/D2 and ITS nucleotide sequences, belong to the species Rhodotorula diobovata, R. mucilaginosa, R. taiwanensis, R. sphaerocarpa, Vishniacozyma carnescens, Moesziomyces aphidis, and Meyerozyma guilliermondii. The yeast abundance was found to increase throughout upscaling stages. The yeast populations isolated from microalgal cultures and water samples share phylogenetically close isolates, indicating a possible common source. The impressive high percentage of red yeasts isolated (90%) is consistent with the recognized role of carotenoid pigments in yeast photoprotection. Sixty yeast isolates were tested for lipid (Nile Red staining) and biosurfactant (oil drop dispersion and emulsification index) production. Results revealed that these capacities are common features. Microbial lipids and biosurfactants have promising biotechnological applications. Moreover, biosurfactants can fulfill various physiological roles and provide advantages in natural environments contributing to the promising use of yeasts as probiotics in microalgae production. Full article

One of the most unique non-conventional yeasts, Kluyveromyces marxianus, is rapidly gaining ground in biotechnology applications. K. marxianus possesses fast growth, thermotolerance, and a Crabtree-negative metabolism, features with a clear advantage over conventional yeasts like Saccharomyces cerevisiae. Additionally, it is diverse in carbon sources, utilizing lactate and xylose as well as lignocellulosic materials, which becomes critical in waste-utilizing and sustainable production industries. Besides the fact that K. marxianus has been useful in the production of valuable metabolites like β-galactosidase, ethanol, aroma compounds, and organic acids, its GRAS (Generally Recognized as Safe) designation makes K. marxianus a prime candidate for pharmaceutical and nutraceutical applications. This review summarizes a detailed description of K. marxianus’s biochemical and genetic features, its present applications, and future unexplored potentials such as probiotic development, vaccine production, bioremediation, and anticancer therapies. We also describe genetic tools that have been developed with improved metabolic pathways useful for new industry applications, making K. marxianus a resource in modern biotechnology. In sum, due to its unique features, K. marxianus appears to be a perfect alternative for areas such as biofuel production, biochemical synthesis, enzyme manufacturing, the dairy industry, and pharmaceuticals. Full article