Roasted chickpeas as a probiotic carrier to improve L. plantarum 299v survival during storage

Paredes-Toledo, Javier

doi:10.1016/j.lwt.2021.111471

Cited by 6 publications

(3 citation statements)

References 19 publications

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“…L. plantarum strains derived from fermented foods had a history of used as probiotics. [ 18,19 ] Strain GR‐4, originated from probiotics‐rich food “Jiangshui,” shares homogeneity with probiotic L. plantarum 2–19, suggesting its safety as a probiotic. An important criterion for the survival probiotics in the intestinal tract is bile resistance.…”

Section: Resultsmentioning

confidence: 99%

A Probiotic Targets Bile Acids Metabolism to Alleviate Ulcerative Colitis by Reducing Conjugated Bile Acids

Jingjing,

Weilin,

Shaochen

et al. 2024

Molecular Nutrition Food Res

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Scope: Gut microbiota (GM) dysbiosis and dysregulated bile acids (BAs) metabolism have been linked to ulcerative colitis (UC) pathogenesis. The possibility of utilizing live probiotics with a defined BAs‐metabolizing capability to modify the composition BAs for UC treatment remains unexplored.Methods and resultsIn this study, Strain GR‐4 is sourced from traditional Chinese fermented food, “Jiangshui,” and demonstrated the ability to deconjugate two common conjugated BAs by over 69% and 98.47%, respectively. It administers strain GR‐4 to dextran sulfate sodium (DSS)‐induced UC mice, and observes an overall alleviation of UC symptoms, as evidence by improved colon morphology, reduces inflammation and oxidative stress, and restores intestinal barrier function. Importantly, these effects are reliant on an intact commensal microbiota, as depletion of GM mitigated GR‐4s efficacy. Metabolomics analysis unveils a decline in conjugated BAs and an increase in secondary BAs following GR‐4 administration. GM analysis indicates that GR‐4 selectively enriches bacterial taxa linked to BAs metabolism, enhancing GM's capacity to modify BAs.ConclusionThis research demonstrates the potential for natural fermented foods and probiotics to effectively manipulate BAs composition, including conjugated and secondary BAs, to alleviate UC symptoms, underscoring the benefits of these approaches for gut health.

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Section: Resultsmentioning

confidence: 99%

A Probiotic Targets Bile Acids Metabolism to Alleviate Ulcerative Colitis by Reducing Conjugated Bile Acids

Jingjing,

Weilin,

Shaochen

et al. 2024

Molecular Nutrition Food Res

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“…The viability of Lb. plantarum 299v in roasted-chick peas was >10 9 cfu/g at 4 • C, and >10 7 cfu/g at 25 • C after a 3-month long storage period [100].…”

Section: Chick-pea-based Productsmentioning

confidence: 88%

Probiotic Delivery through Non-Dairy Plant-Based Food Matrices

et al. 2021

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Probiotics are live microorganisms which, when administered in adequate amounts, confer a health benefit on the host. Traditionally, dairy products are the major and most popular probiotic carriers. At present, there is a growing demand for non-dairy probiotic products. Both fermented and non-fermented non-dairy plant-based food products are becoming highly appealing to both dairy and non-dairy consumers worldwide. Non-dairy plant-based food matrices such as fruits, vegetables, plant-based milk, cereals, and legumes have been used successfully in producing probiotic products with the minimum recommended viable probiotic numbers at the time of consumption. However, due to the exclusion of dairy, whether these food matrices can enhance the functional properties of probiotics such as gastrointestinal survival and immune-enhancing effects needs a thorough investigation. Hence, this review focuses on some of the popular non-dairy plant-based probiotic food products and their microbiological quality characteristics in terms of maintaining probiotic viability during product storage. Their gastrointestinal tolerance in these products, other functional properties, and product qualities have also been briefly discussed.

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“…Sridharan and Das, 2019 [73] ; Kumari et al, 2018 [43] Buckwheat and oat Lactobacillus acidophilus Vasile et al, 2016 [79] Gowé Lactobacillus fermentum, Lactobacillus mucosae, Pediococcus acidilactici, and Weissella confusa, Enujiugha and Badejo, 2017 [21] Peanut-soy milk Pediococcus acidilactici, Lactobacillus lactis, Lactobacillus rhamnosus, Lactobacillus acidophilus. do Amaral Santos et al, 2014 [18] Chickpeas milk Lactobacillus plantarum Paredes-Toledo, 2021 [56] Lactobacillus plantarum Ilango and Antony, 2021 [35] ~ 2959 ~ [32]…”

Section: Leuconostoc Enterococcus and Lactobacillus Brevis Salmeron E...mentioning

confidence: 99%

Dairy and non-dairy based probiotics: A review

Syiemlieh¹,

Morya²

2022

Pharma Innovation

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Background: Functional foods such as probiotics have been known for their benefits to the human body owing to their potential links to health. Probiotics can be developed from various sources of bovine milk i.e. dairy based as well as from various non-dairy based sources such as fruits, vegetables, cereals and legumes. The purpose of the present review was therefore to gather information between the two sources of probiotics viz. dairy based and non-dairy based probiotics. Objectives: The comparative review comprised of the comparison of both the sources along with health benefits, limitations and regulations of probiotics, safety concerns and their future prospects. Materials and Methods: Most dairy and non-dairy based probiotics serve as a good source for the growth of beneficial microorganisms. Both categories of probiotics require certain strains which exert various health benefits like maintaining blood pressure, improving irritable bowel disease (IBD), oral health, urogenital health, and liver health and as antidepressant. However, for exerting such health benefits, the stability, viability and effectiveness of the probiotic is crucial as it depends upon the interaction of the live microorganisms and the food matrix. Results: The safety and regulatory claims of probiotics post a major concern in accordance to the perception of consumers to the products. Research Limitations: Probiotics need specific time, temperature, and pH for the growth and storage. Their cell viability is important and must maintain. Conclusion:The present paper gather information from various review papers for both the sources of probiotics.

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Roasted chickpeas as a probiotic carrier to improve L. plantarum 299v survival during storage

Cited by 6 publications

References 19 publications

A Probiotic Targets Bile Acids Metabolism to Alleviate Ulcerative Colitis by Reducing Conjugated Bile Acids

A Probiotic Targets Bile Acids Metabolism to Alleviate Ulcerative Colitis by Reducing Conjugated Bile Acids

Probiotic Delivery through Non-Dairy Plant-Based Food Matrices

Dairy and non-dairy based probiotics: A review

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