Probiotic effect of Lactococcus lactis subsp. cremoris RPG-HL-0136 on intestinal mucosal immunity in mice

Park, Byoung Hee; Kim, In Sung; Park, Jung Kuk; Zheng, Zhi; Lee, Hea Min; Kwon, Oh Wook; Lee, Byeong Cheol

doi:10.1186/s13765-021-00667-6

Cited by 11 publications

(5 citation statements)

References 35 publications

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“…The difference between our study and the previous study was the health status of the participants. In another study using a healthy mouse model, no changes in immunogenicity were observed when L. lactis was administered, which is consistent with the results of this study [ 47 ]. On the other hand, in a previous study with 8 weeks of probiotic administration, IFN-γ increased significantly compared to that at predose [ 48 ].…”

Section: Discussionsupporting

confidence: 91%

Profiling of endogenous metabolites and changes in intestinal microbiota distribution after GEN-001 (Lactococcus lactis) administration

Kim,

Jeon

et al. 2024

Korean J Physiol Pharmacol

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This study aimed to identify metabolic biomarkers and investigate changes in intestinal microbiota in the feces of healthy participants following administration of Lactococcus lactis GEN-001. GEN-001 is a single-strain L. lactis strain isolated from the gut of a healthy human volunteer. The study was conducted as a parallel, randomized, phase 1, open design trial. Twenty healthy Korean males were divided into five groups according to the GEN-001 dosage and dietary control. Groups A, B, C, and D1 received 1, 3, 6, and 9 GEN-001 capsules (1 × 1011 colony forming units), respectively, without dietary adjustment, whereas group D2 received 9 GEN-001 capsules with dietary adjustment. All groups received a single dose. Fecal samples were collected 2 days before GEN-001 administration to 7 days after for untargeted metabolomics and gut microbial metagenomic analyses; blood samples were collected simultaneously for immunogenicity analysis. Levels of phenylalanine, tyrosine, cholic acid, deoxycholic acid, and tryptophan were significantly increased at 5–6 days after GEN-001 administration when compared with predose levels. Compared with predose, the relative abundance (%) of Parabacteroides and Alistipes significantly decreased, whereas that of Lactobacillus and Lactococcus increased; Lactobacillus and tryptophan levels were negatively correlated. A single administration of GEN-001 shifted the gut microbiota in healthy volunteers to a more balanced state as evidenced by an increased abundance of beneficial bacteria, including Lactobacillus , and higher levels of the metabolites that have immunogenic properties.

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Section: Discussionsupporting

confidence: 91%

Profiling of endogenous metabolites and changes in intestinal microbiota distribution after GEN-001 (Lactococcus lactis) administration

Kim,

Jeon

et al. 2024

Korean J Physiol Pharmacol

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“…In the W3 sample, where microalgal biomass was used without sugar, especially the L. nagelii probiotic showed a better development, which can be concluded that the prebiotic released by L. nagelii was more secreted in this kefir sample (W3), thus the potential synergistic relationship was higher. Another species that strikes attention with its probiotic role and known for its antibacterial peptides production, Lactococcus cremoris , was slightly found in the control kefir sample; however, it showed an increase in kefir samples fortified with microalgal biomass (Park et al ., 2021). Furthermore, probiotic species Lactococcus lactis had a high relative abundance in W2 (20.034%), W1 (13.8%), and W3 (9.181%) samples, and its abundance showed a significant ( P < 0.05) change in W (1.52%) and W4 (0.77%) samples (Kiani et al ., 2021).…”

Section: Resultsmentioning

confidence: 99%

Evaluation of functional quality of water kefir with Haematococcus pluvialis biomass and colour pigment astaxanthin

Yıldız,

Reisoglu,

Aydin

2024

Int J of Food Sci Tech

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SummaryThis research was the first to investigate the effects of Haematococcus pluvialis microalgal biomass and colour pigment astaxanthin for the enhancement of the functional characteristics of water kefir. Kefir was evaluated for physicochemical, biochemical, and lactic acid bacteria (LAB) content after fermentation using biomass (0.25%; 0.50% with and without sugar) and astaxanthin (0.50%, no sugar) for 30 h. The addition of 0.25% biomass (W1) and astaxanthin (W4) to water kefir increased the C16:0 content almost three times and the protein content increased by 58% in W2 sample. Nanopore sequencing provided thorough insights into LAB content, revealing that in kefir containing 0.50% biomass replacing sugar (W3), Liquorilactobacillus nagelii proliferated from 8.05% to 46.57% and Lactobacillus hordei increased 15 times, while 0.25% biomass addition (W2) increased Lactococcus lactis abundance 13 times. H. pluvialis biomass was found to be an alternative prebiotic source, and it increased LAB content of water kefir.

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“…Butyric acid production was seemingly related to Streptococcus, Lactococcus, Weissella, and Leuconostoc. These bacteria can produce other organic acids, such as acetic and butyric acids, from organic matter and also perform lactic acid fermentation in certain niches [52][53][54]. As shown in Figure 6a, on day In addition, the composition of VFAs varied among the groups with different amino acids.…”

Section: Microbial Community Analysismentioning

confidence: 98%

Mechanism and Effect of Amino Acids on Lactic Acid Production in Acidic Fermentation of Food Waste

Zhou,

Zhang,

Wang

et al. 2024

Fermentation

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Amino acids, particularly the ones that cannot be synthesised during fermentation, are reportedly to be key nutrients for anaerobic fermentation processes, and some of the acids are also intermediate products of anaerobic fermentation of protein-rich waste. To date, particularly, there is a lack of research on the effects of some amino acids, such as cysteine, glycine, aspartic acid, and valine, on lactic production from the fermentation of food waste and also the mechanisms involved in the process. Thus, this study investigated the effects of the four different amino acids on lactic acid production during the acidic anaerobic fermentation of food waste. Firstly, batch experiments on synthetic food waste at different pHs (4.0, 5.0, and 6.0) were executed. The results harvested in this study showed that higher LA concentrations and yields could be obtained at pH 5.0 and pH 6.0, compared with those at pH 4.0. The yield of lactic acid was slightly lower at pH 5.0 than at pH 6.0. Furthermore, caustic consumption at pH 5.0 was much lower. Therefore, we conducted batch experiments with additions of different amino acids (cysteine, glycine, aspartic acid, and valine) under pH 5.0. The additions of the four different amino acids showed different or even opposite influences on LA production. Glycine and aspartic acids presented no noticeable effects on lactic acid production, but cysteine evidently enhanced the lactic acid yield of food waste by 13%. Cysteine addition increased α-glucosidase activity and hydrolysis rate and simultaneously enhanced the abundance of Lactobacillus at the acidification stage as well as lactate dehydrogenase, which also all favoured lactic acid production. However, the addition of valine evidently reduced lactic acid yield by 18%, and the results implied that valine seemingly inhibited the conversion of carbohydrate. In addition, the low abundance of Lactobacillus was observed in the tests with valine, which appeared to be detrimental to lactic acid production. Overall, this study provides a novel insight into the regulation of lactic acid production from anaerobic fermentation of food waste by adding amino acids under acidic fermentation conditions.

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Probiotic effect of Lactococcus lactis subsp. cremoris RPG-HL-0136 on intestinal mucosal immunity in mice

Cited by 11 publications

References 35 publications

Profiling of endogenous metabolites and changes in intestinal microbiota distribution after GEN-001 (Lactococcus lactis) administration

Profiling of endogenous metabolites and changes in intestinal microbiota distribution after GEN-001 (Lactococcus lactis) administration

Evaluation of functional quality of water kefir with Haematococcus pluvialis biomass and colour pigment astaxanthin

Mechanism and Effect of Amino Acids on Lactic Acid Production in Acidic Fermentation of Food Waste

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