The maintenance of the list of QPS microorganisms intentionally added to food or feed - Scientific Opinion of the Panel on Biological Hazards

,

doi:10.2903/j.efsa.2008.923

Cited by 54 publications

(12 citation statements)

References 153 publications

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“…L. plantarum is included in the Qualified Presumption of Safety (QPS) list of European Food Safety Authority ( EFSA, 2008 ). When supplementing with live cells, it is recommended to assess the safety of the strain in use by QPS.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Potential Probiotic Properties of a Strain of Lactobacillus plantarum for Shrimp Farming: From Beneficial Functions to Safety Assessment

Luo

Wang

et al. 2022

Front. Microbiol.

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In recent years the safety of probiotics has received increasing attention due to the possible transfer and spread of virulence factors (VFs) and antibiotic resistance genes (ARGs) among microorganisms. The safety of a strain of Lactobacillus plantarum named W2 was evaluated in phenotype and genotype in the present study. Its probiotic properties were also evaluated both in vivo and in vitro, including adherence properties, antibacterial properties and beneficial effects on the growth and immunity of Pacific white shrimp, Penaeus vannamei. Hemolysis tests, antibiotic resistance tests and whole genome sequence analysis showed that W2 had no significant virulence effects and did not carry high virulence factors. W2 was found to be sensitive to chloramphenicol, clindamycin, gentamicin, kanamycin and tetracycline, and to be resistant to ampicillin and erythromycin. Most ARGs have no transfer risk and a few have transfer risk but no significant enrichment in human-associated environments. The autoaggregation of W2 was 82.6% and the hydrophobicity was 81.0%. Coaggregation rate with Vibrio parahaemolyticus (24.9%) was significantly higher than Vibrio’s autoaggregation rate (17.8%). This suggested that W2 had adhesion potential to mucosal/intestinal surfaces and was able to attenuate the adherence of V. parahaemolyticus. In addition, several adhesion-related protein genes, including 1 S-layer protein, 1 collagen-binding protein and 9 mucus-binding proteins were identified in the W2 genome. W2 had efficiently antagonistic activity against 7 aquatic pathogenic strains. Antagonistic components analysis indicated that active antibacterial substances might be organic acids. W2 can significantly promote the growth of shrimp when supplemented with 1 × 1010 cfu/kg live cells. Levels of 7 serological immune indicators and expression levels of 12 hepatopancreatic immune-related genes were up-regulated, and the mortality of shrimp exposed to V. parahaemolyticus was significantly reduced. Based on the above, L. plantarum W2 can be applied safely as a potential probiotic to enhance the growth performance, immunity capacity and disease resistance of P. vannamei.

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Section: Introductionmentioning

confidence: 99%

Evaluation of Potential Probiotic Properties of a Strain of Lactobacillus plantarum for Shrimp Farming: From Beneficial Functions to Safety Assessment

Luo

Wang

et al. 2022

Front. Microbiol.

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“…Of note, DSS-colitic mice treated with the probiotic showed a significant restoration of the mucosal epithelium, with restoration of mucin-producing goblet cells and lower inflammatory-cell infiltration in the lamina propria. Therefore, the administration of L. reuteri INIA P572 resulted in a significant reduction of the microscopic values compared to the DSS-colitic group, with a median (range) microscopic score of 14 (8)(9)(10)(11)(12)(13)(14)(15)(16)(17)(18)(19)(20)(21)(22)(23).…”

Section: Intestinal Anti-inflammatory Effect Of L Reuteri Inia P572 In Experimental Colitismentioning

confidence: 90%

“…Recently, it was also demonstrated that reuterin from L. reuteri is a functional gut metabolite able to modulate Nutrients 2021, 13, 1860 2 of 18 host iron absorption by suppressing intestinal hypoxia-inducible factor 2α activity [22]. Currently, strains of L. reuteri are being used as a food supplement to improve gastrointestinal health, and this species has been granted the qualified presumption of safety by the European Food Safety Authority [23]. Daily ingestion of 10 9 -10 10 alive L. reuteri bacteria is considered well tolerated and safe, even in immunodeficient individuals [24,25].…”

Section: Introductionmentioning

confidence: 99%

Probiotic and Functional Properties of Limosilactobacillus reuteri INIA P572

et al. 2021

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Limosilactobacillus reuteri INIA P572 is a strain able to produce the antimicrobial compound reuterin in dairy products, exhibiting a protective effect against some food-borne pathogens. In this study, we investigated some probiotic properties of this strain such as resistance to gastrointestinal passage or to colonic conditions, reuterin production in a colonic environment, and immunomodulatory activity, using different in vitro and in vivo models. The results showed a high resistance of this strain to gastrointestinal conditions, as well as capacity to grow and produce reuterin in a human colonic model. Although the in vitro assays using the RAW 264.7 macrophage cell line did not demonstrate direct immunomodulatory properties, the in vivo assays using a Dextran Sulphate Sodium (DSS)-induced colitic mice model showed clear immunomodulatory and protective effects of this strain.

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“…Lactic acid bacteria (LAB) starters are the most commonly used microorganisms for the fermentation and preservation of foods. They have a long history of safe use in food and are considered as GRAS (Generally Recognized as Safe) for human consumption [20]. In industrial production, selected yogurt starters, namely Streptococcus thermophilus and Lactobacillus delbrueckii ssp.…”

Section: Introductionmentioning

confidence: 99%

The effect of adding Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus on the acidity and overall consumer acceptability of Lebanese Kishk

Obeid¹,

Alkhatib²,

Tlais³

et al. 2021

IJEAB

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Kishk is a fermented cereal product made traditionally from bourghul (cracked wheat) and yogurt. Being a fermented product, which gets stored and used over a period of a year, moisture and acidity are two critical components of the preparation method and storage/spoilage. We investigated the effect of a pure Lactic acid bacteria (LAB) starter culture (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. Bulgaricus) on the acidity and consumer acceptability of Lebanese Kishk. Traditional Lebanese Kishk was prepared and used as a control in this study. Three additional test samples were prepared by adding the following to bourghul; fresh cow milk "Milk", milk and LAB "Milk+LAB", and yogurt prepared by inoculating fresh cow milk with LAB. Samples containing yogurt exhibited higher acidity and lower moisture content during the preparation and fermentation phase, both of which are required parameters for safety. Even though the final product of all samples were comparable to the control in terms of moisture, the "Milk+LAB" sample was more acidic than the control. None of the tested samples had a significant impact on consumer overall acceptability of the final product; however, the "Yogurt+LAB" sample was significantly preferred over the control for its odor.

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The maintenance of the list of QPS microorganisms intentionally added to food or feed - Scientific Opinion of the Panel on Biological Hazards

Cited by 54 publications

References 153 publications

Evaluation of Potential Probiotic Properties of a Strain of Lactobacillus plantarum for Shrimp Farming: From Beneficial Functions to Safety Assessment

Evaluation of Potential Probiotic Properties of a Strain of Lactobacillus plantarum for Shrimp Farming: From Beneficial Functions to Safety Assessment

Probiotic and Functional Properties of Limosilactobacillus reuteri INIA P572

The effect of adding Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus on the acidity and overall consumer acceptability of Lebanese Kishk

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