Probiotics, Prebiotics, and Their Application in the Production of Functional Foods

Tarrah, Armin

doi:10.3390/fermentation8040154

Cited by 7 publications

(2 citation statements)

References 11 publications

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“…Research of microorganisms from fermented foods, such as olives, is significant as it can identify microorganisms with interesting biotechnological properties [62]. Several studies have applied such microorganisms in different fermentations to evaluate the technical abilities of these isolates, and satisfactory results have been found [37,63,64]. Based on our results, we discovered new possibilities for using LAB isolated from olives fermentation.…”

Section: Discussionmentioning

confidence: 63%

Probiotic and Antifungal Attributes of Lactic Acid Bacteria Isolates from Naturally Fermented Brazilian Table Olives

et al. 2022

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Research with fermented olives as a source of wild Lactic Acid Bacteria (LAB) strains with probiotic and biotechnological characteristics constitutes a promising field of work. The present study evaluated in vitro probiotic, antifungal, and antimycotoxigenic potential of LAB isolates from naturally fermented Brazilian table olives. Among fourteen LAB isolates, the Levilactobacillus brevis CCMA 1762, Lactiplantibacillus pentosus CCMA 1768, and Lacticaseibacillus paracasei subsp. paracasei CCMA 1770 showed potential probiotic and antifungal properties. The isolates showed resistance to pH 2.0 (survival ≥ 84.55), bile salts (survival ≥ 99.44), and gastrointestinal tract conditions (survival ≥ 57.84%); hydrophobic cell surface (≥27%); auto-aggregation (≥81.38%); coaggregation with Escherichia coli INCQS 00181 (≥33.97%) and Salmonella Enteritidis ATCC 564 (≥53.84%); adhesion to the epithelial cell line Caco-2 (≥5.04%); antimicrobial activity against the bacteria S. Enteritidis ATCC 564 (≥6 mm), Listeria monocytogenes ATCC 19117 (≥6 mm), Staphylococcus aureus ATCC 8702 (≥3 mm), and the fungi Penicillium nordicum MUM 08.16 (inhibition ≥ 64.8%). In addition, the strains showed the ability to adsorb the mycotoxins aflatoxin B1 (≥40%) and ochratoxin A (≥34%). These results indicate that LAB strains from naturally fermented Brazilian table olives are potentially probiotic and antifungal candidates that can be used for food biopreservation.

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Section: Discussionmentioning

confidence: 63%

Probiotic and Antifungal Attributes of Lactic Acid Bacteria Isolates from Naturally Fermented Brazilian Table Olives

et al. 2022

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“…[8] In recent years, the application and development of metabolites containing bacteria has led to the emergence of the new term "postbiotic", which ISAPP de nes as "a non-living preparation of microorganisms and/or their components that confers a health bene t on their host". [9] As postbiotics have stronger tolerance, safety, and pertinence than live bacteria, they have been developed and utilized in many elds, [10][11][12][13] and their application in skin care is also growing rapidly. [14][15][16][17] Among them, Weizmannia coagulans (W. coagulans) is a kind of probiotic which is often used in food and medicine to regulate intestinal ora, immune regulation, and speci c in ammation.…”

Section: Introductionmentioning

confidence: 99%

Weizmannia coagulans Extracellular Proteins Reduce Skin Acne by Inhibiting Pathogenic Bacteria and Regulating TLR2/TRAF6-Mediated NF-κB and MAPKs Signaling Pathways

Zhang,

Jiang,

Zhao

et al. 2023

Probiotics & Antimicro. Prot.

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As a probiotic, Weizmannia coagulans (W. coagulans) is often used in food and medicine to regulate intestinal ora and resist speci c in ammation. In this study, the anti-acne e cacy and mechanism of YTCY extracellular proteins (YTCY-EPs) from a strain of W. coagulans are analyzed. The main components of YTCY-EPs, extracted and separated from the fermentation broth, are peptides ranging from 1.51-11.44 kDa, accounting for about 80%. Among the peptides identi ed by LC/MS-MS, YTCY A-F possess the properties of antimicrobial peptides, while YTCY 1-4 possess antioxidative properties. These peptides have a strong effect on Cutibacterium acnes (C. acnes) and signi cantly inhibit Staphylococcus aureus. The adhesion of YTCY-EPs has a 50% inhibition rate. It is found that YTCY-EPs possess strong antioxidant and anti-in ammatory properties, and can reduce the downstream TLR2/NF-κB and MAPKs/AP-1 pathways by regulating the nuclear translocation of NF-κB and AP-1 in vitro. The transcriptional expression of in ammatory cytokines, in ammatory chemokines, and matrix metalloproteinase genes is also regulated, thereby slowing the recruitment of in ammatory cells and the development of in ammation, and increasing keratinocyte mobility. YTCY-EPs can also effectively solve such problems as erythema, papules, cysts, skin lesions, hyperkeratinization, and desquamation caused by C. acnes in rabbit ears. Additionally, the treatment effectively improves the condition of wounds and in ammation. The results of this study prove that YTCY-EPs can be used as a potential anti-acne raw material in cosmetics.

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Investigating the Antibacterial, Antioxidant, and Cholesterol-lowering Properties of Yogurt Fortified with Postbiotic of Lactobacillus acidophilus and Lactiplantibacillus plantarum in the Wistar Rat Model

Davarzani,

Sanjabi,

Mojgani

et al. 2024

Journal of Food Protection

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Probiotics, Prebiotics, and Their Application in the Production of Functional Foods

Abstract: Food biotechnology innovation and development reached an estimated growth tendency rate of 28% per year [...]

Cited by 7 publications

References 11 publications

Probiotic and Antifungal Attributes of Lactic Acid Bacteria Isolates from Naturally Fermented Brazilian Table Olives

Probiotic and Antifungal Attributes of Lactic Acid Bacteria Isolates from Naturally Fermented Brazilian Table Olives

Weizmannia coagulans Extracellular Proteins Reduce Skin Acne by Inhibiting Pathogenic Bacteria and Regulating TLR2/TRAF6-Mediated NF-κB and MAPKs Signaling Pathways

Investigating the Antibacterial, Antioxidant, and Cholesterol-lowering Properties of Yogurt Fortified with Postbiotic of Lactobacillus acidophilus and Lactiplantibacillus plantarum in the Wistar Rat Model

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