Fermentation Profile and Probiotic-Related Characteristics of Bifidobacterium longum MC-42

Begunova, A.V.; Rozhkova, I.V.; Glazunova, Olga A.; Moiseenko, Konstantin V.; Savinova, Оlga S.; Федорова, Т. В.

doi:10.3390/fermentation7030101

Cited by 9 publications

(5 citation statements)

References 60 publications

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“…In particular, because neither strain exhibited β-glucuronidase activity, it may be assumed that there are no safety concerns associated with the commercial application of either strain. The enzymatic profile of L. mucosae NK41 was similar to that of strains of Limosilactobacillus reuteri [10,43], the species most closely associated with L. mucosae, and that of B. longum NK46 resembled other B. longum strains [42].…”

Section: Profile Of Enzyme Activities Of the Probiotic Strainsmentioning

confidence: 76%

“…Probiotics produce various beneficial enzymes that promote health. For example, glycoside hydrolase enhances the bioavailability of plant polysaccharide; β-galactosidase reduces lactose intolerance by breaking down lactose in intestine; and protease aids in digestion within the GIT by hydrolyzing proteins into peptides and amino acids [42]. However, probiotics should not produce β-glucuronidase, which is associated with cancer development through the reactivation of carcinogens [10].…”

Section: Profile Of Enzyme Activities Of the Probiotic Strainsmentioning

confidence: 99%

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The Probiotic Properties and Safety of Limosilactobacillus mucosae NK41 and Bifidobacterium longum NK46

Lee,

Jo,

Seo

et al. 2024

Microorganisms

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Probiotics should possess specific properties to exert beneficial effects, and their safety must be ensured for human consumption. The purpose of this study was to evaluate the probiotic properties and safety of Limosilactobacillus mucosae NK41 and Bifidobacterium longum NK46 isolated from human feces in vitro. Both strains exhibited high resistance to simulated gastrointestinal fluid. Furthermore, probiotic-related cell surface characteristics including auto-aggregation and cell surface hydrophobicity were assessed by measuring the absorbance at a wavelength of 600 nm, which demonstrated good auto-aggregation ability and affinity for xylene, indicating their effective adhesion to Caco-2 cells. In addition, hemolytic, gelatinase, and β-glucuronidase activities were found to be negative in both strains. The susceptibility to nine commonly used antibiotics was assessed using the broth macrodilution method, which demonstrated that both strains were susceptible to all tested antibiotics. Furthermore, L. mucosae NK41 and B. longum NK46 produced significantly higher levels of L-lactate (71.8 ± 0.7% and 97.8 ± 0.4%) than D-lactate (28.2 ± 0.7% and 2.2 ± 0.4%, respectively). Using PCR amplification to investigate genes associated with virulence factors, we found that neither strain harbored any virulence genes. These findings suggest that L. mucosae NK41 and B. longum NK46 have the potential to be used as probiotics and are considered safe for human consumption.

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Section: Profile Of Enzyme Activities Of the Probiotic Strainsmentioning

confidence: 76%

Section: Profile Of Enzyme Activities Of the Probiotic Strainsmentioning

confidence: 99%

The Probiotic Properties and Safety of Limosilactobacillus mucosae NK41 and Bifidobacterium longum NK46

Lee,

Jo,

Seo

et al. 2024

Microorganisms

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“…The antioxidant capacity was determined with Oxygen Radical Absorbance Capacity (ORAC) assay according to [ 23 ]. In this assay, peroxyl radicals are generated directly in the reaction medium during the thermal decomposition (37 °C for 10 min) of the 2,2′-azobis (2-methylpropionamidine) dihydrochloride (AAPH, Sigma-Aldrich, St. Louis, MO, USA).…”

Section: Methodsmentioning

confidence: 99%

“…The in vitro ACE inhibitory (ACE-I) was determined by their ability to inhibit conversion of o-Aminobenzoyl-Phe-Arg-Lys(dinitrophenyl)-Pro (Sigma-Aldrich, St. Louis, MO, USA) by ACE (Sigma-Aldrich, St. Louis, MO, USA) as described in [ 23 ]. The obtained data were normalized by the protein content determined using the Pierce BSA Protein Assay Kit (ThermoFisher, Rockford, IL, USA), and the half maximal inhibitory concentration (IC50) was expressed as mg of protein per ml.…”

Section: Methodsmentioning

confidence: 99%

Analytical Characterization of the Widely Consumed Commercialized Fermented Beverages from Russia (Kefir and Ryazhenka) and South Africa (Amasi and Mahewu): Potential Functional Properties and Profiles of Volatile Organic Compounds

Moiseenko

Glazunova

Savinova

et al. 2021

Foods

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In this study, four commercialized indigenous fermented beverages most highly consumed in Russia (kefir and ryazhenka) and South Africa (amasi and mahewu) were analyzed for their potential health-promoting properties and flavor-forming volatile organic compounds (VOC). The analysis of antioxidant capacity demonstrated superiority of dairy-based beverages (kefir, ryazhenka and amasi) over the corn-based mahewu; however, mahewu outperformed dairy-based beverages in terms of its potential antihypertensive effect (i.e., the ability to inhibit angiotensin I converting enzyme). The fatty acid (FA) content of kefir and ryazhenka were more diverse compared to that of amasi, but included a lesser amount of branched chain FA. In terms of calculated FA nutritional indices (e.g., indices of atherogenicity and thrombogenicity), kefir and ryazhenka performed similarly and significantly better than amasi. The agreement between beverages theoretical flavor profiles, which was obtained based on the flavors of individual VOC, and consumers’ flavor perception allow hypothesizing about the contribution of detected VOC to the overall products’ flavor. The obtained data expand current knowledge regarding traditional fermented beverages and their values in terms of national dietary recommendations. Additionally, reported VOC profiles will promote the inclusion of traditional fermented beverages into the rations based on the flavor pairing concept (which is controversial but widely applied).

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“…Whether it is due to the bacterial strain itself as a probiotic or due to the fermented liquids as nutritional drinks, they have many health benefits. For example, Lactiplantibacillus plantarum MG4229 can be used for lowering blood glucose [64], Lactobacillus paracasei PS23 for inhibiting colon inflammation [65], Lactobacillus acidophilus for anti-obesity [66], Lactococcus lactis KX881782 for reducing blood pressure [67], and Bifidobacterium longum MC-42 for reducing blood pressure [68]. Latic acid and fermented juice have almost no side effects different from those of hypoglycemic drugs used in clinical settings such as acarbose, miglitol, and voglibose (Dirir, Daou, Yousef, and Yousef, 2021).…”

Section: Matrix Contentmentioning

confidence: 99%

Development of Blood Sugar Regulatory Products from Momordica cochininensis via Probiotic Fermentation

Guo²,

Liu

et al. 2023

Fermentation

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Type II diabetes is the most important health issue in the whole world. Besides the use of prescribed drugs to control blood glucose level, recently, the development of health supplements is being actively explored. Owing to its high nutritional value, Momordica cochinchinensis Spreng. (Gac) is potentially a good source for developing this supplement. In recent years, the aril of Gac has been utilized as a substrate for developing various forms of supplements, but the pulp has been neglected as a byproduct. However, the pulp contains lots of phytochemicals that could provide health benefits, and the investigation using lactobacilli to ferment the pulp juices to lower blood glucose is not yet to be explored. Therefore, we set out to investigate the potential to develop the pulp-based juices for controlling blood glucose level by selecting an optimal strain of lactobacillus to ferment the pulp juice and measuring the inhibitory action of the fermented juice on α-glucosidase. This enzyme is crucial for controlling postprandial glucose absorbed into the bloodstream because it is the enzyme that hydrolyzes the carbohydrates to release glucose. First, we have successfully isolated a strain of lactobacillus which was capable of fermenting the pulp to produce α-glucosidase-inhibitory activity. Through a 16S rRNA sequence, this lactobacillus was named Lactiplantibacillus plantarum GBI 001. The optimal conditions for its growth in commercial culture medium were found to be 35 °C for 16 h to produce the highest α-glucosidase activity (72.03%). The optimal conditions for the strain to grow in Gac pulp juice were: 20% pulp juices as substrate with an initial pH adjusted to 4.0, growing at 35 °C for 16 h. Under these conditions, the fermented juice exhibited α-glucosidase activity of 24.36%, which is a 2.17-fold increase over the control group (11.23%). From its increase in α-glucosidase potency, using L. plantarum GBI 001 to ferment the pulp juices of Gac as soft drinks has great potential to develop a helpful drink as a food supplement to control postprandial blood glucose in patients with diabetes.

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Fermentation Profile and Probiotic-Related Characteristics of Bifidobacterium longum MC-42

Cited by 9 publications

References 60 publications

The Probiotic Properties and Safety of Limosilactobacillus mucosae NK41 and Bifidobacterium longum NK46

The Probiotic Properties and Safety of Limosilactobacillus mucosae NK41 and Bifidobacterium longum NK46

Analytical Characterization of the Widely Consumed Commercialized Fermented Beverages from Russia (Kefir and Ryazhenka) and South Africa (Amasi and Mahewu): Potential Functional Properties and Profiles of Volatile Organic Compounds

Development of Blood Sugar Regulatory Products from Momordica cochininensis via Probiotic Fermentation

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