Quality characteristics of yogurts fermented with short-chain fatty acid-producing probiotics and their effects on mucin production and probiotic adhesion onto human colon epithelial cells

Chang, You Hyun; Jeong, Chang Hee; Cheng, Wei; Choi, Yongjun; Shin, Dong-Min; Lee, S.; Han, Sung Gu

doi:10.3168/jds.2020-19820

Cited by 36 publications

(25 citation statements)

References 56 publications

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“…Because SCFAs can be used as a fermentation source for other bacteria, supplementation with SCFA-producing bacteria is therefore a strategy to modulate the intestinal microbiome, increase endogenous SCFA production and restore dysbiosis [ 90 , 91 ]. In agreement, it has been shown that a yogurt diet rich in acetate could improve the protective function of the intestinal epithelium [ 92 ]. Likewise STH strain ST4 increases the fecal content of acetate in correlation with maintenance of inflammatory homeostasis and preservation of intestinal permeability in a mucositis induced model [ 61 ].…”

Section: Resultsmentioning

confidence: 58%

The genomic basis of the Streptococcus thermophilus health-promoting properties

et al. 2022

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Background Streptococcus thermophilus is a Gram-positive bacterium widely used as starter in the dairy industry as well as in many traditional fermented products. In addition to its technological importance, it has also gained interest in recent years as beneficial bacterium due to human health-promoting functionalities. The objective of this study was to inventory the main health-promoting properties of S. thermophilus and to study their intra-species diversity at the genomic and genetic level within a collection of representative strains. Results In this study various health-related functions were analyzed at the genome level from 79 genome sequences of strains isolated over a long time period from diverse products and different geographic locations. While some functions are widely conserved among isolates (e.g., degradation of lactose, folate production) suggesting their central physiological and ecological role for the species, others including the tagatose-6-phosphate pathway involved in the catabolism of galactose, and the production of bioactive peptides and gamma-aminobutyric acid are strain-specific. Most of these strain-specific health-promoting properties seems to have been acquired via horizontal gene transfer events. The genetic basis for the phenotypic diversity between strains for some health related traits have also been investigated. For instance, substitutions in the galK promoter region correlate with the ability of some strains to catabolize galactose via the Leloir pathway. Finally, the low occurrence in S. thermophilus genomes of genes coding for biogenic amine production and antibiotic resistance is also a contributing factor to its safety status. Conclusions The natural intra-species diversity of S. thermophilus, therefore, represents an interesting source for innovation in the field of fermented products enriched for healthy components that can be exploited to improve human health. A better knowledge of the health-promoting properties and their genomic and genetic diversity within the species may facilitate the selection and application of strains for specific biotechnological and human health-promoting purpose. Moreover, by pointing out that a substantial part of its functional potential still defies us, our work opens the way to uncover additional health-related functions through the intra-species diversity exploration of S. thermophilus by comparative genomics approaches.

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Section: Resultsmentioning

confidence: 58%

The genomic basis of the Streptococcus thermophilus health-promoting properties

et al. 2022

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“…Subsequently, S. thermophilus strains were further cocultured with L. bulgaricus in pasteurized milk. Streptococcus thermophilus and L. bulgaricus are closely related and have formed a complex symbiosis and antagonism relationship in milk (Chang et al, 2021). For example, S. thermophilus provides formic acid, folic acid, carbon dioxide, and long-chain fatty acid for L. bulgaricus, and L. bulgaricus provides peptides and AA for S. thermophilus (Markakiou et al, 2020).…”

Section: Discussionmentioning

confidence: 99%

A food-grade vector for Streptococcus thermophilus based on the α-complementation of β-galactosidase

Liang

Kong

et al. 2022

Journal of Dairy Science

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Streptococcus thermophilus is a common yogurt starter that consumes lactose as its primary carbon source. The enzyme β-galactosidase is essential for the lactose metabolism and the growth of this species. Streptococcus thermophilus appears to be a promising cell factory. Food-grade vectors have advantages in heterologous protein expression. This study aimed to determine whether the β-galactosidase of S. thermophilus has the α-complementary characteristic and to develop a novel food-grade vector based on this phenomenon. The Nterminal 7 to 36 AA residues of the β-galactosidase in S. thermophilus were deleted. The obtained mutant S. thermophilus Δα lost β-galactosidase activity and growth ability in the lactose medium. Subsequently, plasmids expressing α-fragments with different lengths of 1 to 36 (Sα1), 1 to 53 (Sα2), and 1 to 88 (Sα3) AA were constructed and transformed into S. thermophilus Δα. Recombinant S. thermophilus Δα expressing Sα2 or Sα3 recovered the ability to grow in the lactose medium, and their β-galactosidase activity accounted for 24.5% or 11.5% of the wild strain, respectively. These results indicated that the α-complementation system of β-galactosidase existed in S. thermophilus. Based on the characteristic, a food-grade vector pSEα was constructed. Except for Sα2, vector pSEα expressed the α-donor derived from E. coli β-galactosidase. This facilitated the construction of recombinant plasmids in E. coli DH5α and thus improved the transformation efficiency of S. thermophilus. Green fluorescent protein as a reporter protein could be highly expressed in S. thermophilus using this vector. As a result, pSEα is an efficient and safe vector for S. thermophilus with potential food applications.

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“…Moreover, the transcriptional activation of HSP70 was proven to be related to the activation of mitogen-activated protein kinase (MEK)/ extracellular signal-regulated kinase (ERK) and mTOR pathways, as well as the inhibition of HDAC [ 76 ]. Besides, acetate increased the expression of MUC2 and CDX2, as well as the production of mucin proteins, in mucus-secreting colon epithelial cells (HT29-MTX), which indicated that it could improve the intestinal epithelium protective function [ 77 ]. SCFAs in an optimal dose could modulate the structure of gut microbiota, regulate the activities of immune cells and intestinal epithelial cells via regulating the gene expression of intestinal cells in an HDAC-dependent way, and subsequently improve the gut barrier function [ 58 ].…”

Section: The Bioactivities Of Scfasmentioning

confidence: 99%

Health Benefits and Side Effects of Short-Chain Fatty Acids

Xiong

Zhou

et al. 2022

Foods

162

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The gut microbiota and their metabolites could play an important role in health and diseases of human beings. Short-chain fatty acids (SCFAs) are mainly produced by gut microbiome fermentation of dietary fiber and could also be produced by bacteria of the skin and vagina. Acetate, propionate, and butyrate are three major SCFAs, and their bioactivities have been widely studied. The SCFAs have many health benefits, such as anti-inflammatory, immunoregulatory, anti-obesity, anti-diabetes, anticancer, cardiovascular protective, hepatoprotective, and neuroprotective activities. This paper summarizes health benefits and side effects of SCFAs with a special attention paid to the mechanisms of action. This paper provides better support for people eating dietary fiber as well as ways for dietary fiber to be developed into functional food to prevent diseases.

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Quality characteristics of yogurts fermented with short-chain fatty acid-producing probiotics and their effects on mucin production and probiotic adhesion onto human colon epithelial cells

Cited by 36 publications

References 56 publications

The genomic basis of the Streptococcus thermophilus health-promoting properties

The genomic basis of the Streptococcus thermophilus health-promoting properties

A food-grade vector for Streptococcus thermophilus based on the α-complementation of β-galactosidase

Health Benefits and Side Effects of Short-Chain Fatty Acids

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