Screening and application of lactic acid bacteria and yeasts with <scp>L</scp>‐lactic acid‐producing and antioxidant capacity in traditional fermented rice acid

Liu, Na; Miao, Song; Qin, Likang

doi:10.1002/fsn3.1900

Cited by 26 publications

(13 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The Kefir antioxidant potential could be explained by some LAB metabolites that showed chelating activity, reduced metal ions, and protected against oxidation reactions (Wang et al., 2017). In fact, some strains such as Lactobacillus paracasei H4‐11, Lactobacillus fermentum D1‐1, Lactobacillus casei H1‐8, and Lactobacillus reuteri H2‐12 showed high antioxidant activity including DPPH• scavenging activity and ferric‐reducing ability (Liu et al., 2020). Additionally, the Kefir antioxidant activities was partly related to the proteolysis of milk proteins by Kefir microflora (Baniasadi et al., 2021).…”

Section: Resultsmentioning

confidence: 99%

Protective effects of dietary Kefir against aflatoxin B1‐induced hepatotoxicity in Nile tilapia fish, Oreochromis niloticus

Taheur

Mansour

Mechri

et al. 2022

Food Science & Nutrition

View full text Add to dashboard Cite

The effect of dietary Kefir supplementation on the biometric, biochemical, and histological parameters of Nile tilapia (Oreochromis niloticus) exposed to aflatoxin B1 (AFB1, 200 µg/kg diet) contamination was studied. The yeasts were dominant in Kefir followed by lactic and acetic acid bacteria. The Kefir showed relatively interesting antioxidant potential in the DPPH• (IC50 = 0.9 ± 0.02 mg/ml) and ABTS•+ (IC50 = 2.2 ± 0.03 mg/ml) scavenging activities, Fe3+‐reducing power (EC0.5 = 1.2 ± 0.01 mg/ml), and β‐carotene bleaching assay (IC50 = 3.3 ± 0.02 mg/ml). Three hundred and sixty Nile tilapia weighing 23 ± 5 g were divided into four groups (30 fish/group with 3 replicates), and fed with diets containing Kefir (D2), AFB1 (D3), and Kefir+AFB1 (D4) for 4 weeks, whereas D1 was kept as control group where fish were fed with basal diet. The Kefir supplementation in D4 group significantly increased (p < .05) the percent weight gain as compared to D3 group. Moreover, Kefir improved the antioxidant enzymes in the liver, such as catalase (CAT), glutathione peroxidase (GPx), and superoxide dismutase (SOD) activities, that significantly increased (p < .05) by 2‐, 3‐, and 1.5‐folds, respectively, as compared to D3 group. The Kefir treatment significantly decreased (p < .05) the liver malonaldehyde content by ~50% as compared to D3 group. Histopathological analysis revealed the hepatoprotective effects of Kefir by showing normal liver histological architecture in D4 group, as compared to degenerative changes observed in D3 group. These results suggest that Kefir could be considered as a potential probiotic in Nile tilapia feed to mitigate the AFB1 harmful effects.

show abstract

Section: Resultsmentioning

confidence: 99%

Protective effects of dietary Kefir against aflatoxin B1‐induced hepatotoxicity in Nile tilapia fish, Oreochromis niloticus

Taheur

Mansour

Mechri

et al. 2022

Food Science & Nutrition

View full text Add to dashboard Cite

show abstract

“…Lacticaseibacillus paracasei is a member of potentially probiotic bacteria related to the L. casei group ( L. casei and L. rhamnosus ) [ 8 ]. L. paracasei are normal microbiota in the mammalian gut [ 9 , 10 ], and are identified from many fermented foods [ 11 , 12 ], and are used extensively in starter cultures for dairy products, often to improve flavor and texture of products, and for their health-related advantages [ 8 , 13 ]. Mantzourani et al.…”

Section: Introductionmentioning

confidence: 99%

Characterization of probiotic properties and development of banana powder enriched with freeze-dried Lacticaseibacillus paracasei probiotics

Sornsenee

Chimplee

Saengsuwan

et al. 2022

Heliyon

View full text Add to dashboard Cite

“…The genome DNA was extracted by bacterial genomic DNA extract kit (San-gon, Shanghai, China). PCR amplification of the 16S rRNA gene fragments was performed using primers 27F (5′-AGAGTTTGATCCTGGCTCAG-3′) and 1492R (5′-GGTTACCTTGTTACGACTT-3′), as described earlier [ 27 ]. The amplification reaction system had a volume of 25 μL as follows: 12.5 μL 2×Es Taq MasterMix (Dye), 1 μL of each primer, 1 μL template DNA and 9.5 μL DNAse-free water.…”

Section: Methodsmentioning

confidence: 99%

Response of Lactiplantibacillus plantarum NMGL2 to Combinational Cold and Acid Stresses during Storage of Fermented Milk as Analyzed by Data-Independent Acquisition Proteomics

Zhang

Yao

Lai

et al. 2021

Foods

View full text Add to dashboard Cite

To understand the mechanism of tolerance of lactic acid bacteria (LAB) during cold storage of fermented milk, 31 LAB strains were isolated from traditional fermented products, and Lactiplantibacillus plantarum NMGL2 was identified with good tolerance to both cold and acid stresses. Data-independent acquisition proteomics method was employed to analyze the response of Lpb. plantarum NMGL2 to the combinational cold and acid stresses during storage of the fermented milk made with the strain at 4 °C for 21 days. Among the differentially expressed proteins identified, 20 low temperature-resistant proteins and 10 acid-resistant proteins were found. Protein interaction analysis showed that the low temperature-resistant proteins associated with acid-resistant proteins were Hsp1, Hsp2, Hsp3, CspC, MurA1, MurC, MurD, MurE1, and MurI, while the acid-resistant proteins associated with low temperature-resistant proteins were DnaA, DnaK, GrpE, GroEL, and RbfA. The overall metabolic pathways of Lpb. plantarum NMGL2 in response to the stresses were determined including increased cell wall component biosynthesis, extracellular production of abundant glycolipids and glycoproteins, increased expression of F1Fo-ATPase, activation of glutamate deacidification system, enhanced expression of proteins and chaperones associated with cell repairing caused by the acidic and cold environment into the correct proteins. The present study for the first time provides further understanding of the proteomic pattern and metabolic changes of Lpb. plantarum in response to combinational cold and acid stresses in fermented milk, which facilitates potential application of Lpb. plantarum in fermented foods with enhanced survivability.

show abstract

Screening and application of lactic acid bacteria and yeasts with L‐lactic acid‐producing and antioxidant capacity in traditional fermented rice acid

Abstract: This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

Cited by 26 publications

References 30 publications

Protective effects of dietary Kefir against aflatoxin B1‐induced hepatotoxicity in Nile tilapia fish, Oreochromis niloticus

Protective effects of dietary Kefir against aflatoxin B1‐induced hepatotoxicity in Nile tilapia fish, Oreochromis niloticus

Characterization of probiotic properties and development of banana powder enriched with freeze-dried Lacticaseibacillus paracasei probiotics

Response of Lactiplantibacillus plantarum NMGL2 to Combinational Cold and Acid Stresses during Storage of Fermented Milk as Analyzed by Data-Independent Acquisition Proteomics

Contact Info

Product

Resources

About