In vitro characteristics of lactic acid bacteria probiotics performance and antioxidant effect of fermented soymilk

Madjirebaye, Philippe; Xiao, Muyan; Mahamat, Bechir; Xiong, Shijin; Mueed, Abdul; Wei, Benliang; Huang, Tao; Peng, Fei; Xiong, Tao; Peng, Zhen

doi:10.1016/j.fbio.2022.101952

Cited by 17 publications

(15 citation statements)

References 43 publications

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“…typhi ATCC1331, and St. aureus CMCC26003, suggesting that during the fermentation, LAB produced fewer specific organic acids active in soymilk, [21] with a widely documented activity on pathogenic bacteria exerting antimicrobial activity. [20] In fact, soy polyphenols and isoflavones can regulate the gut microbiota in the intestines, inhibit the growth of harmful bacteria, and restore the ecological balance and homeostasis of gut microbiota. [61] Several studies supported the idea that SCFAs are the main product of dietary fiber fermentation in the colon [62] and play an essential role in maintaining gut and metabolic health.…”

Section: Discussionmentioning

confidence: 99%

“…The mobile phase was water (A)/acetonitrile (B). Elution procedures were set as follows: 0-5 min, 20…”

Section: Hplc Analysismentioning

confidence: 99%

“…[18] SCFAs act as modulators of peroxisome proliferator-activated receptors (PPAR-𝛾), and the PPAR-𝛾 activation suppresses inflammatory gene expression in colonic cells by inhibiting the Nuclear Factor kappa B (NF-𝜅B) expression, reducing the inflammation. [19] In this study, L. plantarum NCU001563 (LP) and S. thermophilus NCU074001 (ST) were retained, [20] used to ferment soymilk, and added to mice's diet. To investigate the potential role of FSM4 on UC, this study focused on the correlation between biochemical factors, gut microbiota, and gut metabolite biosynthesis.…”

Section: Introductionmentioning

confidence: 99%

“…In this study, L. plantarum NCU001563 (LP) and S. thermophilus NCU074001 (ST) were retained, [ 20 ] used to ferment soymilk, and added to mice's diet. To investigate the potential role of FSM4 on UC, this study focused on the correlation between biochemical factors, gut microbiota, and gut metabolite biosynthesis.…”

Section: Introductionmentioning

confidence: 99%

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Exploring Impact of Probiotic‐Fermented Soymilk on Dextran‐Sulfate‐Sodium‐Induced Ulcerative Colitis via Modulating Inflammation and Gut Microbiota Profile

Madjirebaye,

Peng,

Mueed

et al. 2024

Molecular Nutrition Food Res

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ScopeLactic acid bacteria with probiotic functions and their fermentation products play a role in regulating ulcerative colitis (UC). This study investigates the potential role of fermented soymilk (FSM4) rich in isoflavones on DSS‐induced UC.Methods and ResultsMice received 3% DSS and are supplemented daily once for 1 week by NFSM and FSM4. DSS usually causes intestinal inflammation and alters the gut microbiota. FSM4 intervention improves the UC‐related inflammation and gut microbiota alteration. It considerably decreases pro‐inflammatories such as TNF‐α, IL‐1β, and IL‐6 in serum and COX‐2 and MPO in colon tissues and pathogenic bacteria (Escherichia‐Shigella). This facilitates gut‐healthy bacteria growth. These healthy bacteria negatively correlat with pro‐inflammatory factors but positively associated with acetic acid, butyric acid, and propionic acid, which may act for PPAR‐γ pathway activating and NF‐κB p65 pathway inhibiting, lowering the risk of UC. Overall, FSM4 might alleviate UC and significantly reverse the dysbiosis of gut microbiota via the PPAR‐γ activation. It could be a good alternative for developing functional food to protect against UC.ConclusionFSM4 attenuates intestinal inflammation and modulates the SCFA‐producing bacteria growth, which enable the PPAR‐γ activation to alleviate the UC target, which could be a dietary intervention strategy for gut health.

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Section: Discussionmentioning

confidence: 99%

“…The mobile phase was water (A)/acetonitrile (B). Elution procedures were set as follows: 0-5 min, 20…”

Section: Hplc Analysismentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Exploring Impact of Probiotic‐Fermented Soymilk on Dextran‐Sulfate‐Sodium‐Induced Ulcerative Colitis via Modulating Inflammation and Gut Microbiota Profile

Madjirebaye,

Peng,

Mueed

et al. 2024

Molecular Nutrition Food Res

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“…Moreover, O -DMA and equol possess greater antioxidant properties compared with their precursor daidzein because the antioxidant activity of isoflavones increases with their transformation [ 63 ]. In this context, the antioxidant activity of fermented soy food varies depending on the LAB used in the fermentation, but it is significantly higher than that of unfermented soy food [ 64 ].…”

Section: Effects Of the Isoflavones Metabolism By Labmentioning

confidence: 99%

Isoflavone Metabolism by Lactic Acid Bacteria and Its Application in the Development of Fermented Soy Food with Beneficial Effects on Human Health

Langa

Peirotén

Curiel

et al. 2023

Foods

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Isoflavones are phenolic compounds (considered as phytoestrogens) with estrogenic and antioxidant function, which are highly beneficial for human health, especially in the aged population. However, isoflavones in foods are not bioavailable and, therefore, have low biological activity. Additionally, their transformation into bioactive compounds by microorganisms is necessary to obtain bioavailable isoflavones with beneficial effects on human health. Many lactic acid bacteria (LAB) can transform the methylated and glycosylated forms of isoflavones naturally present in foods into more bioavailable aglycones, such as daidzein, genistein and glycitein. In addition, certain LAB strains are capable of transforming isoflavone aglycones into compounds with a greater biological activity, such as dihydrodaidzein (DHD), O-desmethylangolensin (O-DMA), dihydrogenistein (DHG) and 6-hydroxy-O-desmethylangolensin (6-OH-O-DMA). Moreover, Lactococcus garviae 20-92 is able to produce equol. Another strategy in the bioconversion of isoflavones is the heterologous expression of genes from Slackia isoflavoniconvertens DSM22006, which have allowed the production of DHD, DHG, equol and 5-hydroxy-equol in high concentrations by engineered LAB strains. Accordingly, the consequences of isoflavone metabolism by LAB and its application in the development of foods enriched in bioactive isoflavones, as well as health benefits attributed to their consumption, will be addressed in this work.

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Effect of Pholiota nameko polysaccharides on lacticplantibacilli viability, physicochemical properties, sensory properties and free radicals scavenging activities of fermented soymilk

Guo

Zhu

et al. 2023

Food Measure

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In vitro characteristics of lactic acid bacteria probiotics performance and antioxidant effect of fermented soymilk

Cited by 17 publications

References 43 publications

Exploring Impact of Probiotic‐Fermented Soymilk on Dextran‐Sulfate‐Sodium‐Induced Ulcerative Colitis via Modulating Inflammation and Gut Microbiota Profile

Exploring Impact of Probiotic‐Fermented Soymilk on Dextran‐Sulfate‐Sodium‐Induced Ulcerative Colitis via Modulating Inflammation and Gut Microbiota Profile

Isoflavone Metabolism by Lactic Acid Bacteria and Its Application in the Development of Fermented Soy Food with Beneficial Effects on Human Health

Effect of Pholiota nameko polysaccharides on lacticplantibacilli viability, physicochemical properties, sensory properties and free radicals scavenging activities of fermented soymilk

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