Tracking of deliberately inoculated Leuconostoc mesenteroides and Lactobacillus brevis in kimchi

Sharma, Anshul; Kaur, Jasmine; Lee, Sulhee

doi:10.1007/s10068-019-00719-0

Cited by 4 publications

(3 citation statements)

References 33 publications

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“…Besides, Leuconostoc (as heterofermentative LAB) was active in the early fermentation stage. However, because of their low acid tolerance, the acidic environment hindered their development, and the relative abundance thereof decreased in the middle and late fermentation stages [15]. On the contrary, along with the fermentation, Lactobacillus becomes the dominant genus, which was similar to the findings of previous research [16].…”

Section: Microbial Community Structures Of Suancai With Addition Of V...supporting

confidence: 86%

Effects of Various Flavors of Baijiu on the Microbial Communities, Metabolic Pathways, and Flavor Structures of Dongbei Suancai

Li,

Wu,

Han

et al. 2024

Foods

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This study aimed to assess the effects of Chinese Baijiu with different flavors as supplementary material on microbial communities and flavor formation during inoculated fermentation of Chinese Dongbei Suancai. The results showed that the addition of Fen flavor Baijiu significantly increased the relative abundance of Candida, Luzhou flavor Baijiu increased the relative abundance of Pedobacter and Hannaella, while Maotai flavor Baijiu increased the Chryseobacterium and Kazachstania. A total of 226 volatile metabolites were detected in Suancai fermented when adding different flavors of Baijiu. Furthermore, the significantly upregulated metabolites (p < 0.01) of Suancai after adding Baijiu increased by 328.57%, whereas the significantly downregulated metabolites decreased by 74.60%. Simultaneously, the addition of Baijiu promoted the synthesis and decomposition of amino acids and short-chain fatty acids in the early and middle stages of fermentation. Further, Maotai flavor Baijiu improved the diversification of metabolic pathways in the late stage of Suancai fermentation. The E-nose response showed that sulfur-organic, broad-alcohol, sulfur-chlor was the principal differential flavor in Suancai caused by adding Baijiu with different flavors. Simultaneously, Fen flavor Baijiu and Luzhou flavor Baijiu accelerated the formation of the Suancai flavor. These results indicated that Baijiu with different flavors had significant effects on the flavor formation of inoculated fermented Suancai.

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Section: Microbial Community Structures Of Suancai With Addition Of V...supporting

confidence: 86%

Effects of Various Flavors of Baijiu on the Microbial Communities, Metabolic Pathways, and Flavor Structures of Dongbei Suancai

Li,

Wu,

Han

et al. 2024

Foods

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“…Lactic acid bacteria genomic DNA was isolated using the Accuprep ® Genomic DNA extraction kit (Bioneer, Daejeon, Korea) following the manufacturer's instructions. The PCR amplification of the 16S rRNA gene using universal primers 27F and 1492R, nucleotide sequencing of 16S rRNA gene, and phylogenetic tree analysis were carried out as described previously [18,19]. Scanning electron microscopy (SEM) was performed using field-emission SEM (Zeiss SUPRA 66VP, Carl Zeiss Microscopy GmbH, Jena, Germany; installed at the National Instrumentation Center for Environmental Management, Seoul National University, Seoul, Korea).…”

Section: Identification Of Lactic Acid Bacteriamentioning

confidence: 99%

Immunostimulatory Activity of Synbiotics Using Lactococcus lactis SG-030 and Glucooligosaccharides from Weissella cibaria YRK005

Kwon

2021

Microorganisms

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Much attention has been recently paid to the health benefits of synbiotics, a combination of probiotics and prebiotics. In this study, synbiotics were prepared by combining lactic acid bacteria with potential as probiotics and purified glucooligosaccharides, and their immunostimulatory activity was evaluated using RAW 264.7 macrophage cells. A lactic acid bacteria strain with high antioxidant activity, acid and bile salt tolerance, adhesion to Caco-2 cells, and nitric oxide (NO) production was selected as a potential probiotic strain. The selected strain, isolated from forsythia, was identified as Lactococcus lactis SG-030. The purified glucooligosaccharides produced from Weissella cibaria YRK005 were used as prebiotics. RAW 264.7 cells were treated with synbiotics in two ways. One way was a simultaneous treatment with lactic acid bacteria and glucooligosaccharides. The other way was to pre-culture the lactic acid bacteria with glucooligosaccharides followed by treatment with synbiotic culture broth or synbiotic culture supernatant. In both cases, synbiotics synergistically increased NO production in RAW 264.7 cells. In addition, synbiotics treatment increased the expression of tissue necrosis factor-α, interleukin (IL)-1β, IL-6, and inducible nitric oxide synthase genes. Synbiotics also increased the expression of P38, extracellular signal-regulated kinases, c-Jun N-terminal kinases, phosphoinositide 3-kinase, and Akt proteins. The results confirmed that the synbiotics prepared in this study exhibited synergistic immunostimulatory activity.

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“…Bacillus subtilis is a nonpathogenic bacterium widely distributed in environment. Due to its abundant bioactive metabolites, B. subtilis is widely used in food preservation, agriculture, animal husbandry, medicine and so on(Guo et al 2017 ; Jiang et al 2014 ; Lee et al 2019 ; Zohora et al 2016 ). Lipopeptides from B. subtilis have been proved to have antifungal, antiviral, antitumor and other biological activities.…”

Section: Introductionmentioning

confidence: 99%

Effects of Bacillus subtilis iturin A on HepG2 cells in vitro and vivo

et al. 2021

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Iturin A with cyclic peptide and fatty acid chain isolated from Bacillus subtilis fermentation shows a variety of biological activities. Among them, the anticancer activity attracted much attention. However, the molecular mechanism of its inhibitory effect on hepatocellular carcinoma was still unclear. Thus its effect on hepatocellular carcinoma was tested in this research. It was found that iturin A could enter HepG2 cells immediately and cause reactive oxygen species burst, disrupt cell cycle and induce apoptosis, paraptosis and autophagy in vitro. The iturin A without fatty acid chain showed no antitumor activity. Amphiphilic is critical to the activity of iturin A. The anticancer activity of iturin A to hepatocellular carcinoma was also verified in mice models carrying xenograft tumors constructed by HepG2 cells. At a dosage of 3 mg/kg/day, iturin A significantly inhibited the further increase of the tumor weight by 58.55%, and reduced the expression of Ki67 in tumor. In the tumor treated with iturin A, lymphocyte infiltration was found, and the expressions of TGF-β1and PD-L1 were decreased, which indicated that the tumor immune microenvironment was improved. Besides, iturin A showed no significant harm on the health of mice except slight disturbance of liver function. These results suggested that iturin A had significant antitumor effect in vitro and vivo, and provide a basis for the application of iturin A as anticancer agent.

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Tracking of deliberately inoculated Leuconostoc mesenteroides and Lactobacillus brevis in kimchi

Cited by 4 publications

References 33 publications

Effects of Various Flavors of Baijiu on the Microbial Communities, Metabolic Pathways, and Flavor Structures of Dongbei Suancai

Effects of Various Flavors of Baijiu on the Microbial Communities, Metabolic Pathways, and Flavor Structures of Dongbei Suancai

Immunostimulatory Activity of Synbiotics Using Lactococcus lactis SG-030 and Glucooligosaccharides from Weissella cibaria YRK005

Effects of Bacillus subtilis iturin A on HepG2 cells in vitro and vivo

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