<i>Latilactobacillus sakei</i>
            : a candidate probiotic with a key role in food fermentations and health promotion

Yu, Leilei; Chen, Ying; Duan, Hui; Qiao, Nanzhen; Wang, Gang; Zhao, Jianxin; Zhai, Qixiao; Tian, Fang; Chen, Wei

doi:10.1080/10408398.2022.2111402

Cited by 12 publications

(5 citation statements)

References 140 publications

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“…La. sakei is known to break down proteins during fermentation to synthesize amino acids and other useful substances [32]. Kamut contains about 75% carbohydrates and 18% protein [5], and it was determined that these two microorganisms can effectively utilize compounds in KaS, and have a high potential to increase the efficacy of the fermentation process.…”

Section: Discussionmentioning

confidence: 99%

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Fermented Kamut Sprout Extract Decreases Cell Cytotoxicity and Increases the Anti-Oxidant and Anti-Inflammation Effect

Baek²,

Hawkes

et al. 2023

Foods

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Kamut sprouts (KaS) contain several biologically active compounds. In this study, solid-state fermentation using Saccharomyces cerevisiae and Latilactobacillus sakei was used to ferment KaS (fKaS-ex) for 6 days. The fKaS-ex showed a 26.3 mg/g dried weight (dw) and 46.88 mg/g dw of polyphenol and the β-glucan contents, respectively. In the Raw264.7 and HaCaT cell lines, the non-fermented KaS (nfKaS-ex) decreased cell viability from 85.3% to 62.1% at concentrations of 0.63 and 2.5 mg/mL, respectively. Similarly, the fKaS-ex decreased cell viability, but showed more than 100% even at 1.25 and 5.0 mg/mL concentrations, respectively. The anti-inflammatory effect of fKaS-ex also increased. At 600 µg/mL, the fKaS-ex exhibited a significantly higher ability to reduce cytotoxicity by suppressing COX-2 and IL-6 mRNA expressions as well as that for IL-1β mRNA. In summary, fKaS-ex exhibited significantly lower cytotoxicity and increased anti-oxidant and anti-inflammatory properties, indicating that fKaS-ex is beneficial for use in food and other industries.

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Section: Discussionmentioning

confidence: 99%

“…sakei) strains were employed in SsF. They have been used as the microbial source for the food fermentation, and their role is to improve the efficacy of fermented food compared to unfermented foods [31,32]. Therefore, KaS and the microorganisms (S. cerevisiae and La.…”

Section: Introductionmentioning

confidence: 99%

Fermented Kamut Sprout Extract Decreases Cell Cytotoxicity and Increases the Anti-Oxidant and Anti-Inflammation Effect

Baek²,

Hawkes

et al. 2023

Foods

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“…In recent years, Chinese researchers have been actively exploring the potential of traditional fermented foods as a source for probiotics and have successfully isolated several exceptional strains, including Bifidobacterium animalis subsp. lactis Probio-M8 [6], Lactobacillus plantarum 4-10 [7], Latilactobacillus sakei [8], Pediococcus pentosaceus JS35 [9], and Lactobacillus plantarum 430 [10]. These efforts have not only contributed to the advancement of pure strain utilization in the food industry but have also served to preserve valuable probiotic resources within their natural environment.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Probiotic Properties and Safety of Lactobacillus helveticus LH10 Derived from Vinegar through Comprehensive Analysis of Genotype and Phenotype

Du,

Xu,

et al. 2024

Microorganisms

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The probiotic potential of Lactobacillus helveticus LH10, derived from vinegar Pei, a brewing mixture, was assessed through genotype and phenotype analyses. The assembled genome was comprised of 1,810,276 bp and predicted a total of 2044 coding sequences (CDSs). Based on the whole genome sequence analysis, two bacteriocin gene clusters were identified, while no pathogenic genes were detected. In in vitro experiments, L. helveticus LH10 exhibited excellent tolerance to simulated gastrointestinal fluid, a positive hydrophobic interaction with xylene, and good auto-aggregation properties. Additionally, this strain demonstrated varying degrees of resistance to five antibiotics, strong antagonistic activity against four tested pathogens, and no hemolytic activity. Therefore, L. helveticus LH10 holds great promise as a potential probiotic candidate deserving further investigation for its beneficial effects on human health.

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“…Latilactobacillus sakei , a human gastrointestinal probiotic widely present in daily food such as sourdough, fermented pickles, and fermented meat products, is often used as a biological initiator and protectant in the food industry owing to its metabolism that produces bacteriocin and flavor compounds [ 24 , 25 ]. Comparative genomics [ 26 ] has revealed the specific genomic profiles of L. sakei existing within an extensive accessory of genomes that contain half of the pan‐genome, suggesting that such groups have different environmental preferences.…”

Section: Introductionmentioning

confidence: 99%

Intraspecific difference of Latilactobacillus sakei in inflammatory bowel diseases: Insights into potential mechanisms through comparative genomics and metabolomics analyses

Liu,

Duan,

Chen

et al. 2023

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Inflammatory bowel diseases (IBDs) are chronic inflammatory diseases of the gastrointestinal tract that have become a global health burden. Studies have revealed that Latilactobacillus sakei can effectively alleviate various immune diseases, including colitis, rheumatoid arthritis, and metabolic disorders. Here, we obtained 72 strains of L. sakei from 120 fermentation and fecal samples across China. In total, 16 strains from different sources were initially screened in an in vitro Caco‐2 model induced by dextran sulfate sodium. Subsequently, six strains (four exhibiting effectiveness and two exhibiting ineffectiveness) were selected for further validation in an in vivo colitis mouse model. The results demonstrated that L. sakei strains exhibited varying degrees of amelioration of the colitis disease process. Notably, L. sakei CCFM1267, the most effective strain, significantly restored colon length and tight‐junction protein expression, and reduced the levels of cytokines and associated inflammatory enzymes. Moreover, L. sakei CCFM1267 upregulated the abundance of Enterorhabdus, Alloprevotella, and Roseburia, leading to increased levels of acetic acid and propionic acid. Conversely, the other four strains (L. sakei QJSSZ1L4, QJSSZ4L10, QGZZYRHMT1L6, and QGZZYRHMT2L6) only exhibited a partial remission effect, while L. sakei QJSNT1L10 displayed minimal impact. Therefore, L. sakei CCFM1267 and QJSNT1L10 were selected for further exploration of the mechanisms underlying their differential mitigating effects. Comparative genomics analysis revealed significant variations between the two strains, particularly in genes associated with carbohydrate‐active enzymes, such as the glycoside hydrolase family, which potentially contribute to the diverse profiles of short‐chain fatty acids in vivo. Additionally, metabolome analysis demonstrated that acetylcholine and indole‐3‐acetic acid were the main differentiating metabolites of the two strains. Therefore, the strains of L. sakei exhibited varying degrees of effectiveness in alleviating IBD‐related symptoms, and the possible reasons for these variations were attributed to discrepancies in the carbohydrate‐active enzymes and metabolites among the strains.

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Latilactobacillus sakei : a candidate probiotic with a key role in food fermentations and health promotion

Cited by 12 publications

References 140 publications

Fermented Kamut Sprout Extract Decreases Cell Cytotoxicity and Increases the Anti-Oxidant and Anti-Inflammation Effect

Fermented Kamut Sprout Extract Decreases Cell Cytotoxicity and Increases the Anti-Oxidant and Anti-Inflammation Effect

Evaluation of Probiotic Properties and Safety of Lactobacillus helveticus LH10 Derived from Vinegar through Comprehensive Analysis of Genotype and Phenotype

Intraspecific difference of Latilactobacillus sakei in inflammatory bowel diseases: Insights into potential mechanisms through comparative genomics and metabolomics analyses

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