Performance of lactating cows fed sugarcane silage treated with microbial additives

Background: No studies have been conducted evaluating sugarcane silage associated with both Lactobacillus plantarum and Pediococcus pentosaceus for lactating dairy cows. Objective: To evaluate diets containing different roughages with and without microbial inoculants on intake, digestibility and milk yield of medium-producing cows. Methods: A total of 15 Holstein cows distributed into a randomized block design were used. Dietary treatments were: 1) a corn silage-based diet (CS), 2) a fresh sugarcane-based diet (SC), 3) a sugarcane silage ensiled without inoculant (SS), 4) sugarcane silage ensiled with Lactobacillus buchneri (SSLB), and 5) sugarcane silage ensiled with Lactobacillus plantarum and Pediococcus pentosaceus (SSLP). Results: Digestible organic matter intake (DOMI) was lower (p<0.05) in cows fed SSLB (9.77 kg day-1) when compared with cows fed CS (13.29 kg day-1) and SSLP (12.42 kg day-1). Ensiling of sugarcane increased intake of neutral detergent fiber (NDF) compared to SC (mean of 6.00 kg day-1 versus 4.97 kg day-1; p<0.05). Dry matter digestibility was greater (p<0.05) in CS (77.80%) compared with diets based on sugarcane silage, whereas NDF digestibility was lower for treatments with sugarcane (p<0.05). Milk yield was similar among CS (27.99 kg), SC (25.59 kg), and silages with additives (25.47 and 27.07 for SSLB and SSLP, respectively). Cows fed CS produced more fat-corrected milk (25.89 kg) than those fed sugarcane-based diets (p<0.05). Conclusions: Fresh sugarcane or sugarcane silage with additives can be used as a roughage source for dairy cows producing up to 23.43 kg d-1 fat-corrected milk, considering the total diet is properly balanced.

Antecedentes: No existen estudios que evalúen la adición de Lactobacillus plantarum y Pediococcus pentosaceus en el ensilaje de caña de azúcar para vacas lactantes. Objetivo: Evaluar dietas con diferentes forrajes y ensilajes con y sin inoculantes microbianos sobre el consumo, digestibilidad y producción lactea de vacas de mediana producción. Metodología: Quince vacas Holstein se distribuyeron en un diseño de bloques al azar. Los tratamientos fueron: 1) dieta con ensilaje de maíz (CS), 2) dieta con caña de azúcar fresca (SC), 3) dieta con ensilaje de caña sin inoculantes (SS), 4) dieta con ensilaje de caña de azúcar ensilada con Lactobacillus buchneri (SSLB), y 5) dieta con ensilaje de caña de azúcar ensilada con Lactobacillus plantarum y Pediococcus pentosaceus (SSLP). Resultados: El consumo de materia orgánica digestible fue menor (p<0,05) en la dieta SSLB (9,77 kg day-1) en comparación con CS (13,29 kg dia-1) y SSLP (12,42 kg dia-1). El ensilaje de caña de azúcar promovió un mayor consumo de fibra detergente neutra (NDF) en comparación con SC (promedio de 6,00 kg dia-1 versus 4,97 kg dia-1; p<0,05). La digestibilidad de la materia seca fue mayor (p<0,05) para la dieta CS (77,80%) en comparación con las dietas con ensilaje de caña de azúcar, mientras que la digestibilidad de la NDF fue menor para las dietas a base de caña de azúcar (p<0,05). La producción de leche fue similar entre CS (27,99 kg), SC (25,59 kg) y ensilajes con aditivos (25,47 y 27,07 para SSLB y SSLP, respectivamente). Las vacas alimentadas con ensilaje de maíz produjeron más leche corregida por grasa (25,89 kg) que las alimentadas con dietas a base de caña de azúcar (p<0,05). Conclusión: La caña de azúcar fresca o ensilada con aditivos se puede utilizar como fuente de forraje para vacas que producen hasta 23,43 kg d-1 leche corregida por grasa, siempre que la dieta total esté equilibrada adecuadamente.

Antecedentes: Há carência de estudos avaliando a adição de Lactobacillus plantarum e Pediococcus pentosaceus na silagem de cana-de-açúcar para vacas em lactação. Objetivo: Avaliar dietas contendo diferentes forragens e silagens com e sem inoculantes microbianos sobre o consumo, digestibilidade e produção de leite de vacas de média produção de leite. Métodos: Quinze vacas Holandesas foram distribuídas em um delineamento em blocos casualizados. Os tratamentos foram: 1) dieta com silagem de milho (CS), 2) dieta com cana-de-açúcar fresca (SC), 3) dieta com silagem de cana ensilada sem inoculantes (SS), 4) dieta com silagem de cana-de-açúcar ensilada com Lactobacillus buchneri (SSLB), ou 5) dieta com silagem de cana- de-açúcar ensilada com Lactobacillus plantarum, and Pediococcus pentosaceus (SSLP). Resultados: O consumo de matéria orgânica digestível foi menor (p<0,05) na dieta SSLB (9,77 kg day-1) comparada com CS (13,29 kg dia-1) e SSLP (12,42 kg dia-1). A ensilagem da cana-de-açúcar promoveu maior consumo de fibra em detergente neutro (FDN) em comparação com SC (média de 6,00 kg dia-1 versus 4.97 kg dia-1; p<0.05). A digestibilidade da matéria seca foi maior (p<0,05) para a dieta CS (77,80%) comparada com as dietas com silagem de cana-de-açúcar, enquanto que a digestibilidade da FDN foi menor para as dietas baseadas em cana-de-açúcar (p<0,05). A produção de leite foi similar entre CS (27,99 kg), SC (25,59 kg) e silagens com aditivos (25,47 e 27,07 para SSLB e SSLP, respectivamente). Vacas alimentadas com silagem de milho produziram mais leite corrigido para gordura (25,89 kg) que aquelas alimentadas com dietas baseadas em cana-de-açúcar (p<0,05). Conclusão: A cana-de-açúcar fresca ou ensilada com aditivos pode ser utilizada como fonte volumosa para vacas produzindo até 23,43 kg d-1 leite corrigido para gordura, desde que a dieta total esteja apropriadamente balanceada.

Bio prospecting of Riboflavin producing bacteria from different riboflavin enriched food sources

Riboflavin is an essential, water-soluble vitamin (B2) and a component of basic cellular metabolism. The aim of the present study is to isolate and characterize riboflavin producing bacteria from different food sources. Ten different riboflavin enriched food sources were collected from Vellore district. Totally 72 bacterial strains were isolated and cultured on nutrient agar plates. Out of these, 43 strains were identified as riboflavin producers. Isolated bacterial strains HDS27, HDS07, HDS14, HDS18, HDS38 and HDS54 isolated from milk, mushroom, spinach, lamb kidney, beef liver and mackerel fish were found to be potent riboflavin producers. Based on morphological, biochemical and molecular characterization, the potent strains were identified as Lactobacillus plantarum (HDS27), Bacillus cereus (HDS07), Delftia tsuruhatensis (HDS14), Citrobacter freundii (HDS18), Enterobacter cloacae (HDS38) and Bacillus cereus (HDS54). The selected potent isolates HDS27 from milk and HDS07 from mushroom showed a maximum riboflavin production of 3.69 mg/L and 2.9mg/L respectively. The present study explores the riboflavin producing novel bacteria from different food sources. This is the first report that the Enterobacter cloacae isolated from beef liver, Delftia tsuruhatensis from spinach and Citrobacter freundii from lamb kidney has the ability to produce riboflavin. These potent strains could be a better starter for substituting the conventional bacteria for large scale production of riboflavin in industry.

Probiotic supplementation affects IGF-1 and leptin levels in Nile tilapia hepatopancreatic tissue / Suplementação com probiótico afeta os níveis de IGF-1 e leptina no tecido hepatopancreático de tilápias-do-nilo

This work aimed to assess the effect of the probiotic strain, Lactobacillus plantarum, on the levels of leptin, IGF-1 and their receptors on the hepatopancreatic tissues of Nile tilapia (Oreochromis niloticus) and then correlate fish growth performance and gut microbiological parameters. Fish juveniles (±23g) were reared in a recirculation system with constant aeration and temperature (25°C). They were distributed into six polyethylene tanks (45L) and fed twice a day at 5% of the tank biomass with the respective diets: control (commercial diet without probiotic) and supplemented with L. plantarum inoculum (1 x 108 CFU mL-1), both in triplicate. After 30 days of feeding, L. plantarum-fed fishes showed greater weekly growth rate, final weight, and feed conversion rate, in addition to higher count of lactic-acid bacteria and lower count of pathogenic bacteria in the intestinal tract, when compared to the control group. The immunostaining intensity for IGF-1 and leptin hormones was lower after L. plantarum supplementation than in the control group, with no change in the level for receptors. This reduction could implicate important changes in fish metabolism and homeostasis.(AU)

O presente trabalho teve como objetivo avaliar o efeito da cepa probiótica Lactobacillus plantarum sobre os níveis de leptina, IGF-1 e seus receptores no tecido hepatopancreático de tilápia-do-nilo (Oreochromis niloticus) e correlacionar com o desempenho zootécnico e os parâmetros microbiológicos intestinais dos peixes. Juvenis de tilápia-do-nilo (±23g) foram distribuídos em seis tanques de polietileno (45L) conectados a um sistema de recirculação, com aeração e temperatura constantes (25°C). Os peixes foram alimentados duas vezes ao dia, a 5% da biomassa do tanque, com as respectivas dietas: controle (dieta comercial sem probiótico) e suplementada com L. plantarum (1 x 108 UFC mL-1), ambas em triplicata. Após 30 dias de cultivo, os peixes alimentados com L. plantarum apresentaram maiores ganho de peso semanal, peso final e conversão alimentar, bem como maior contagem de bactérias ácido-láticas e menor contagem de bactérias patogênicas no trato intestinal das tilápias alimentadas com dieta probiótica, em comparação ao grupo controle. A intensidade da imunomarcação para os hormônios IGF-1 e leptina foi menor com a suplementação de L. plantarum do que no grupo controle, sem alterar os níveis de seus receptores. Essa redução pode implicar mudanças importantes no metabolismo e na homeostase dos peixes.(AU)

Enzymatic preparation of manno-oligosaccharides from locust bean gum and palm kernel cake, and investigations into its prebiotic activity

BACKGROUND: Manno-oligosaccharides (MOS) is known as a kind of prebiotics. Mannanase plays a key role for the degradation of mannan to produce MOS. In this study, the mannanases of glycoside hydrolase (GH) families 5 Man5HJ14 and GH26 ManAJB13 were employed to prepare MOS from locust bean gum (LBG) and palm kernel cake (PKC). The prebiotic activity and utilization of MOS were assessed in vitro using the probiotic Lactobacillus plantarum strain. RESULTS: Galactomannan from LBG was converted to MOS ranging in size from mannose up to mannoheptose by Man5HJ14 and ManAJB13. Mannoheptose was got from the hydrolysates produced by Man5HJ14, which mannohexaose was obtained from LBG hydrolyzed by ManAJB13. However, the same components of MOS ranging in size from mannose up to mannotetrose were observed between PKC hydrolyzed by the mannanases mentioned above. MOS stability was not affected by high-temperature and high-pressure condition at their natural pH. Based on in vitro growth study, all MOS from LBG and PKC was effective in promoting the growth of L. plantarum CICC 24202, with the strain preferring to use mannose to mannotriose, rather than above mannotetrose. CONCLUSIONS: The effect of mannanases and mannan difference on MOS composition was studied. All of MOS hydrolysates showed the stability in adversity condition and prebiotic activity of L. plantarum, which would have potential application in the biotechnological applications.

Immunogenicity of engineered Lactobacillus plantarum expressing porcine epidemic diarrhea virus S1 gene / 生物工程学报

To investigate whether the engineered Lactobacillus plantarum expressing the porcine epidemic diarrhea virus (PEDV) S1 gene can protect animals against PEDV, guinea pigs were fed with recombinant L. plantarum containing plasmid PVE5523-S1, with a dose of 2×10⁸ CFU/piece, three times a day, at 14 days intervals. Guinea pigs fed with wild type L. plantarum and the engineered L. plantarum containing empty plasmid pVE5523 were used as negative controls. For positive control, another group of guinea pigs were injected with live vaccine for porcine epidemic diarrhea and porcine infectious gastroenteritis (HB08+ZJ08) by intramuscular injection, with a dose of 0.2 mL/piece, three times a day, at 14 days intervals. Blood samples were collected from the hearts of the four groups of guinea pigs at 0 d, 7 d, 14 d, 24 d, 31 d, 41 d and 48 d, respectively, and serum samples were isolated for antibody detection and neutralization test analysis by enzyme-linked immunosorbent assay (ELISA). The spleens of guinea pigs were also aseptically collected to perform spleen cells proliferation assay. The results showed that the engineered bacteria could stimulate the production of secretory antibody sIgA and specific neutralizing antibody, and stimulate the increase of IL-4 and IFN-γ, as well as the proliferation of spleen cells. These results indicated that the engineered L. plantarum containing PEDV S1 induced specific immunity toward PEDV in guinea pigs, which laid a foundation for subsequent oral vaccine development.

Effect of Lactobacillus plantarum JX025073.1 on intestinal floraand blood lipid in mice / 预防医学

Objective @#To learn the regulatory effect of Lactobacillus plantarum JX025073.1 on intestinal flora and blood lipid in mice, so as to provide the basis for the nutritional intervention of probiotics in hyperlipidemia population.@*Methods @#Thirty male ICR mice were randomly divided into a control group, a model group and a intervention group. The mice in the control group were fed with basic diet, and in the other two groups were fed with high fat diet. The mice in the intervention group was given 0.4 mL of Lactobacillus plantarum JX025073.1 fermentation liquid by gavage every day, and in the other two groups were given 0.4 mL of normal saline. The body weight of mice, the mass of heart, liver, spleen and kidney organs were weighed, and the organ index was calculated. The contents of total cholesterol (TC), triacylglycerol/triglyceride ( TG ), low density lipoprotein cholesterol ( LDL-C ) in serum, TC, TG in liver and in feces were determined by biochemical analyzer. Bifidobacterium, Lactobacillus and Escherichia coli in feces were cultured and counted. @* Results @#After 42 days, compared with the control group, The mice in the model group had higher body weights, higher levels of TC, TG and LDL-C in serum, higher levels of TC, TG in liver and in feces, more Escherichia coli, less Bifidobacterium and less Lactobacillus ( P<0.05 ). Compared with the model group, the mice in the intervention group had lower body weight, lower levels of TC, TG and LDL-C in serum, lower levels of TC in liver, less Escherichia coli, higher levels of TC in feces, more Bifidobacterium and more Lactobacillus ( P<0.05 ). @*Conclusion @#Lactobacillus plantarum JX025073.1 can effectively regulate the blood lipid and intestinal flora of mice fed with high fat diet.

Isolation and identification of phosphate solubilizing bacteria from indigenous microorganisms (IMO) of cow rumen in East Java, Indonesia as eco-friendly biofertilizer

Aims@#Phosphate is an essential nutrient required for plant growth, but its solubility in the soil is relatively low (0.1%). Microbes can dissolve phosphate to meet crop requirements. This study aimed to isolate phosphate solubilizing bacteria from indigenous microorganisms (IMO) of cow rumen.@*Methodology and results@#The selection of isolates on a Pikovskaya medium was using a clear zone index and a spectrophotometer for phosphate solubilization measurements. Hypersensitivity was tested on tobacco leaves and tested antagonists within isolates. The results found that four selected isolates had the highest phosphate dissolving potential, namely, MTA1, SMAD1, SMAD2, and SMAD3. The culture of selected isolates on plate media showed that the morphological characters of the four colonies are the same. They had round form (circular), the edge of the colony were smooth, flat elevation, white and cream color. Isolate MTA1 had the highest phosphate solubilizing activity compared to the others. The isolate that showed the highest phosphate solubilizing activity were identified based on 16S rRNA gene. The result of molecular identification showed that strain MTA1 was closely related to Lactobacillus plantarum with a similarity level of 99%. L. plantarum performed the highest ability to form a clear zone (7.66 mm). The highest concentration of soluble phosphate was observed on day 5 (278.42 mg/L).@*Conclusion, significance, and impact of the study@#Lactobacillus plantarum which was isolated from the IMO of cow rumen in East Java, Indonesia was identified as one of the phosphate solubilizing bacteria that are useful for the development of eco-friendly biofertilizer. The application of phosphate solubilizing microbes can be used to increase the soil fertility.

Optimal Conditions for Production of Fermented Flour from Pumpkin (Cucurbita pepo L.) for Infant Foods

The aim of this study was to determine the optimal conditions for production of a fermented pumpkin flour by lactic fermentation using Lactobacillus plantarum and the effect of the fermentation on nutritional potential and functional properties of pumpkin. To achieve this, pumpkin fruit was collected in the Ngaoundere main market, peeled, sliced, and the flesh obtained was grated, pasteurized at 90ºC for 5 minutes and placed under lactic fermentation using L. plantarum (108 cfu/mL). The sample obtained was dried at 45ºC ± 2ºC for 24 hours and crushed to obtain a flour with particle size ≤ 500 µm. According to the Doehlert's plan used, time and temperature of fermentation varied from 24 to 96 hours and 30 to 50°C respectively. Responses sought were the optimal levels of total carotenoids and reducing sugars in the flours. Chemical composition of flour was determined to evaluate the effect of fermentation on food matrix used. Results indicate that to produce a pumpkin flour with highest content in both carotenoids and reducing sugars, optimal conditions of lactic fermentation with L. plantarum are 70h at 45°C. Under these conditions, there is a decrease of 72.1% of proteins and 67% of fibers, against an increase of 106% of reducing sugars. Total carotenoids content decreased by 4.6%, but the level is still higher than the threshold recommended for infant food formulation, while mineral content increases with fermentation. A reduction of anti-nutrients (phytates, tannins, phenolic compounds and oxalates) of more than 50% is also observed when fermenting pumpkin. The functional properties of fermented pulp show a decrease of water absorption capacity of 24% and an increase of 134.4% in bulk density. Fermented pumpkin flour could be used in infant food formulation, but need to be associated with other sources of proteins and minerals.

Production of low value and eco-friendly bio-preservatives from Lactobacillus plantarumgrown on dairy whey

Aim: The current study aimed to evaluate the potential of milk whey medium to produce low value bio-preservatives. Methodology: Lactobacillus plantarum NZ7100 was obtained from NIZO Food Research, Netherlands. To analyze optimal biomass, desired product and precursor production under whey/whey permeate supplemented with various yeast extract concentration (0, 5, 10, 15 and 20 g l-1) and other economical media, batch fermentation was conducted and metabolites were analyzed using HPLC. Results: The study showed that whey permeate containing 15 g l-1 yeast extract supported maximum biomass formation of 1.7 g l-1 with significant production of total lactic acid and D-lactic acid of about 9.78 g l-1 and 4.41 g l-1. The kinetic parameters evaluated with commercial growth medium such as MRS-glucose and MRS-lactose demonstrated relatively lesser growth and lactate yield in whey permeate medium than in MRS medium. Interpretation: The study demonstrated the prospective of utilizing whey permeate medium to co-produce effective, eco- friendly, low cost natural preservatives using L. plantarum for usage in food and feed industry.

Lactobacillus plantarum as a malolactic starter culture in winemaking: a new (old) player?

Malolactic fermentation (MLF) is a process in winemaking responsible for the conversion of L-malic acid to L-lactic acid and CO2, which reduces the total acidity, improves the biological stability, and modifies the aroma profile of wine. MLF takes place during or after alcoholic fermentation and is carried out by one or more species of lactic acid bacteria (LAB), which are either present in grapes and cellars or inoculated with malolactic starters during the winemaking process. Although the main bacterium among LAB used in commercial starter cultures for MLF has traditionally been Oenococcus oeni, in the last decade, Lactobacillus plantarum has also been reported as a malolactic starter, and many works have shown that this species can survive and even grow under harsh conditions of wine (i.e., high ethanol content and low pH values). Furthermore, it has been proved that some strains of L. plantarum are able to conduct MLF just as efficiently as O. oeni. In addition, L. plantarum exhibits a more diverse enzymatic profile than O. oeni, which could play an important role in the modification of the wine aroma profile. This enzymatic diversity allows obtaining several starter cultures composed of different L. plantarum biotypes, which could result in distinctive wines. In this context, this review focuses on showing the relevance of L. plantarum as a MLF starter culture in winemaking.

Dietary effect of Lactobacillus plantarum CJLP55 isolated from kimchi on skin pH and its related biomarker levels in adult subjects / 한국영양학회지

PURPOSE: The skin pH is maintained by epidermal lactate, free fatty acids (FFAs), and free amino acids (FAAs). As a significant determinant of skin health, the skin pH is increased (less acidic) under abnormal and aged skin conditions. In a search for dietary alternatives that would promote an acidic skin pH, this study investigated the dietary effects of Lactobacillus plantarum CJLP55 isolated from Korean kimchi on the skin pH, and epidermal levels of lactate, FFAs, and FAAs in adult subjects. METHODS: Seventy eight subjects (mean age 24.9 ± 0.5 years, range 19 ~ 37 years) were assigned randomly to ingest CJLP55, Lactobacillus strain from kimchi, (n = 39, CJLP group) or placebo supplements (n = 39, placebo group) for 12 weeks in a double-blind, placebo-controlled trial. Skin pH and epidermal levels of lactate, FFAs and FFAs were assessed at 0, 6 and 12 weeks. RESULTS: Although significant decreases in skin pH were observed in both the CJLP and placebo groups at 6 weeks, the skin pH was decreased significantly only in the CJLP group at 12 weeks. In parallel, the epidermal level of lactate in the CJLP group was also increased by 25.6% at 12 weeks. On the other hand, the epidermal level of FAAs were not altered in the CJLP and placebo groups, but the epidermal level of total FFAs, including palmitic acid and stearic acid, was lower in the CJLP group than in the placebo group over 12 weeks. The changes in the other FFAs, such as palmitoleic acid and oleic acid, were similar in the CJLP and placebo groups over 12 weeks. CONCLUSION: Overall, a dietary supplement of CJLP55 promotes acidic skin pH with a selective increase in epidermal lactate in adult subjects.

Characteristics of Vegetable Juice Fermented with Lactobacillus plantarum MKHA15 and Leuconostoc mesenteroids MKSR

The objective of this study was to develop fermented vegetable juices that possess antidiabetic and antioxidant activities. Lactobacillus plantarum MKHA15 (MKHA15) and Leuconostoc mesenteroides MKSR (MKSR) were applied to ferment onion, cabbage, and tomato juices at 37℃ and 30℃ for 72 h, respectively, and their functionality was tested using the 12 h hour-fermented juice by MKHA15, and 48 h hour-fermented juice by MKSR. Inhibition of α-glucosidase activity was observed in all fermented juices. The onion juice fermented by MKHA15 showed significantly higher α-glucosidase inhibition activity compared to other juices. All juices showed more than 70% inhibition of α-amylase activity. The DPPH radical scavenging activity of onion juice fermented by MKSR showed significantly lower activity than cabbage and tomato juices; however, no difference was observed between the types of starter cultures. The SOD-like activity of cabbage juice fermented by MKSR was the highest among the fermented juices. The juices fermented by MKHA15 showed higher reducing power than those by MKSR. Therefore, we believe that cabbage, onion and tomato juice fermented by MKHA15 and MKSR would be useful in probiotic juices, as they possess antidiabetic and antioxidant activities.

Construction and application of mCherry red fluorescent protein fusion expression system in lactic acid bacteria / 生物工程学报

In order to enrich the library of domestic research about new red fluorescent marker in lactic acid bacteria (LAB), we described a new fusion expression system in Lactobacillus plantarum WCFS1 based on the pSIP vector. This system contained red fluorescent protein mCherry as a marker and bile salt hydrolase gene (bsh) as a reporter gene. Moreover, in this study, four different promoters (PsppA, PldhL, P32 and PslpA) were used to regulate the expression of the fusion protein mCherry-BSH, completing the inducible and constitutive expression in lactic acid bacteria. The recombinant protein mCherry-BSH presented activity of red fluorescence and bile salt hydrolase (BSH). The successful construction of the fusion expression system in LAB using a red fluorescent protein mCherry provides favorable conditions for the distribution, intestinal colonization and survival rate of lactic acid bacteria, so as to reveal the function mechanism of its probiotic characteristics; and the system also could lay the foundation for researches on protein expression, cellular localization and properties identification of active protein in lactic acid bacteria.

Microencapsulation of Lactobacillus plantarum 299v incorporated with oligofructose in chitosan coated-alginate beads and its storage stability in ambarella juice

Aims@#Microencapsulation has been used to protect the viability of probiotics in harsh environments such as gastrointestinal conditions and food composition. The present study aimed to optimize the microencapsulation of Lactobacillus plantarum 299v (Lp299v) using co-extrusion by varying two parameters (calcium chloride (CaCl2) and oligofructose (FOS) concentrations) and storage stability of the beads produced in ambarella juice at refrigerated and room temperature. @*Methodology and results@#Chitosan coated-alginate microcapsule prepared with 4.0% (w/v) FOS and 2.5% (w/v) CaCl2 showed highest microencapsulation efficiency (93%). The microcapsules were subjected to gastrointestinal treatment and storage test in ambarella juice. Both encapsulated Lp299v with and without FOS showed higher viabilities compared with free cells after incubated in simulated gastric juice (SGJ) and simulated intestinal juice (SIJ). After 5 h of incubation in SIJ, the viabilities of both encapsulated probiotic with and without FOS were more than 107 CFU/mL. The Lp299v were stored in ambarella juice under refrigerated (4 °C) and room temperature (25 °C) for 4 weeks. At 25 °C, all forms of Lp299v lost their viabilities after one week. On the other hand, at 4 °C, viable cells count of both encapsulated Lp299v with and without FOS were reported to be more than 107 CFU/mL after 4 weeks of storage. @*Conclusion, significance and impact of study@#Microencapsulation with FOS was able to improve Lp299v’s viability during storage in low pH fruit juices compared to those without FOS. The microencapsulated probiotics could be applied in ambarella juice for the development of functional food.

Potencial efeito preventivo do Lactobacillus acidophilus e Lactobacillus plantarum em pacientes com pólipos ou câncer colorretal / Potential preventive effect of lactobacillus acidophilus and lactobacillus plantarum in patients with polyps or colorectal câncer

ABSTRACT BACKGROUND: Colorectal cancer is one of the major causes of death worldwide. Many studies have been done on the biology of its formation as well as its treatment in recent years. One of the factors involved in the formation or treatment of this malignancy can be attributed to the microbial flora in the intestine. OBJECTIVE: This study investigate the potential preventive effect of Lactobacillus acidophilus and Lactobacillus plantarum in patients with polyps or colorectal cancer (CRC). METHODS: A total of 77 samples were selected in the form of three groups including individuals suffering from CRC, polyps and healthy subjects. Genomic DNA of fecal specimens and standard strains were extracted and amplified employing primers targeting of the 16S rRNA gene for initial detection. Absolute Real Time PCR quantification was used to determine the copy of the bacterial expression per gram of feces. RESULTS: No significant difference were observed between age and gender in the mentioned groups (P=0.06). The average copy number of Lactobacillus acidophilus shows Significant difference between the healthy group and those with polyps (P<0.0001), the healthy group and those with colorectal cancer (P<0.0001), as well as those with polyps and the colorectal cancer patients (P<0.0001). CONCLUSION: These results may indicate that taking Lactobacillus acidophilus in people with a family history of CRC and people with polyps may be a way of preventing, treating or reducing the severity of CRC.

RESUMO CONTEXTO: O câncer colorretal é uma das principais causas de morte em todo o mundo. Muitos estudos têm sido feitos sobre a biologia de sua formação, bem como o seu tratamento nos últimos anos. Um dos fatores envolvidos na formação ou no tratamento desta malignidade pode ser atribuído à flora microbiana no intestino. OBJETIVO: Este estudo investigou o potencial efeito preventivo de Lactobacillus acidophilus e Lactobacillus plantarum em pacientes com pólipos ou câncer colorretal (CCR). MÉTODOS: Um total de 77 amostras foram selecionadas e três grupos foram formados, a saber, indivíduos portadores de CCR, pólipos e indivíduos saudáveis. O DNA genomico de espécimes fecais e de amostras padrão foi extraído e amplificado empregando primers que focalizaram o gene do rRNA 16S para a deteção inicial. A quantificação do PCR em tempo real absoluto foi utilizada para determinar a cópia da expressão bacteriana por grama de fezes. RESULTADOS: Não foram observadas diferenças significativas entre idade e sexo nos grupos citados (P=0,06). O número médio de cópias de Lactobacillus acidophilus mostra diferença significativa entre o grupo saudável e aqueles com pólipos (P<0,0001), o grupo saudável e aqueles com câncer colorretal (P<0,0001), bem como aqueles com pólipos e câncer colorretal pacientes (P<0,0001). CONCLUSÃO: Estes resultados podem indicar que a ingestão de Lactobacillus acidophilus em pessoas com antecedentes familiares de CCR e pessoas com pólipos pode ser uma forma de prevenir, tratar ou reduzir a gravidade da CCR.

Combined effect of bacteriocin produced by Lactobacillus plantarum ST8SH and vancomycin, propolis or EDTA for controlling biofilm development by Listeria monocytogenes / Efecto combinado de la bacteriocina producida por Lactobacillus plantarum ST8SH y la vancomicina, el própolis o el EDTA para controlar el desarrollo del biofilm producido por Listeria monocytogenes

The Listeria monocytogenes strains selected in the present study exhibited similar behavior in biofilm formation, independently of the tested conditions (bacteriocin from L. plantarum ST8SH, vancomycin, propolis (a natural antimicrobial product) and EDTA (chelating agent)), individual or in associations. The individual application of vancomycin had better inhibitory activity than that of propolis and EDTA; however, the association of the previously mentioned antimicrobial agents with bacteriocins resulted in better performance. However, when we compared the effects of vancomycin, propolis and EDTA, we could clearly observe that the combined application of bacteriocin and vancomycin was more effective than the combination of bacteriocin and propolis, and bacteriocin and EDTA. Considering the current need to reduce the use of antimicrobials and chemical substances in food processing, propolis can represent an alternative to improve the inhibitory effect of bacteriocins against L. monocytogenes biofilm formation, based on the obtained results. In general, high concentrations of bacteriocin produced by L. plantarum ST8SH were more effective in biofilm inhibition, and similar results were observed for vancomycin and propolis; however, all tested EDTA concentrations had similar effect on biofilm formation.

Las cepas de Listeria monocytogenes seleccionadas en el presente estudio presentaron comportamientos similares en la formación de biofilms, independientemente de los tratamientos a las que fueron sometidas (bacteriocina de Lactobacillus plantarum ST8SH, vancomicina, própolis (produto natural antimicrobiano) y EDTA (agentes quelante)), individual o en combinaciones. La aplicación individual de vancomicina presentó una mejor actividad inhibitoria frente a las aplicaciones individuales de própolis y de EDTA; sin embargo, la combinación de estos agentes antimicrobianos con las bacteriocinas resultó en un mejor desempeño. Se observó claramente que la aplicación combinada de bacteriocina y vancomicina fue más efectiva para controlar el desarrollo de biofilm en comparación con la combinación de la bacteriocina y el própolis o de la combinación de la bacteriocina y el EDTA. Considerando la necesidad actual de reducir el uso de sustancias antimicrobianas y químicas en el procesamiento de alimentos y sobre la base de los resultados obtenidos, se puede afirmar que el própolis representa una alternativa para mejorar el efecto inhibitorio de bacteriocinas contra la formación de biofilm de L. monocytogenes. En general, altas concentraciones de la bacteriocina producida por L. plantarum ST8SH fueron más eficaces en la inhibición del biofilm, y se observaron resultados similares para la vancomicina y el própolis; sin embargo, todas las concentraciones de EDTA evaluadas tuvieron un efecto similar en la formación de biofilm.

Combining a probiotic with organic salts presents synergistic in vitro inhibition against aquaculture bacterial pathogens

ABSTRACT This study aimed to evaluate 1) the in vitro effect of organic salts on the growth of the probiotic Lactobacillus plantarum and then 2) the combined use of a probiotic with organic salts on the in vitro inhibition of V. alginolyticus, A. hydrophila, E. coli, P. aeruginosa, and S. agalactiae. In vitro tests were performed with eight different organic salts, including butyrate, propionate, succinate, citrate, formate, fumarate, glutamate, and acetate, at two pH values (6.2 and 7.1) to determine their effect on the growth kinetics of L. plantarum. In addition, each organic salt was tested alone and in combination with L. plantarum to evaluate the inhibitory effect against the pathogenic bacteria noted above in either condition. Sodium citrate and formate inhibited the growth of L. plantarum, but sodium glutamate, succinate and fumarate stimulated it. Sodium propionate, butyrate, and acetate did not affect probiotic growth at all. Inhibition against all pathogens was significantly higher in the presence of the probiotic and lower pH. Comparing all organic salts at the two pH values, butyrate, acetate, and propionate exhibited more inhibition against V. alginolyticus than the others, while propionate had higher inhibition against A. hydrophila, E. coli, P. aeruginosa, and fumarate successfully inhibited S. agalactiae. Based on these results, it can be concluded that organic salts showed better in vitro inhibition against the aquaculture pathogenic bacteria tested when combined with the probiotic L. plantarum.

Fermentation of sheep bone enzymatic hydrolysates by Lactobacillus plantarum / 生物工程学报

In order to improve the nutritional value and bio-availability of sheep bone enzymatic hydrolysates, we tried to ferment the hydrolysates with lactic acid bacteria (LAB) to enhance free Ca²⁺, to generate oligopeptide and antioxidative activity. First, we isolated 7 LAB strains from commercial starters and selected Lactobacillus plantarum as the starter for its highest protease-producing ability. The content of released Ca²⁺ was evaluated when the fermenting conditions were optimized by the method of responsive surface design. When supplemented with 1% maltose and inoculated 4% L. plantarum, at initial pH 5.5 and 37 ℃ for 14 h, Ca²⁺ content in the hydrolysates increased significantly (P<0.05), as well as the generation oligopeptide (P<0.01), and the content of hydroxyproline (P<0.01). The count of L. plantarum in the fermented hydrolysates reached to 94.6×10⁸ CFU/mL. L. plantarum fermentation significantly enhanced the ability to scavenge free radicals DPPH, ·OH and O₂⁻· (P<0.01, P<0.05). Therefore, fermenting sheep bone hydrolysates by L. plantarum can increase free Ca²⁺, oligopeptide and antioxidative ability.

Mutagenicity And Antimutagenic Activities Of Lactic Acid Bacteria (Lab) Isolated From Fermented Durian (Tempoyak) / Jurnal Sains Kesihatan Malaysia

Mutagenic and antimutagenic activities of lactic acid bacteria (LAB) Lactobacillus plantarum isolated from the localfermented durian (tempoyak) was determined by Ames test (Salmonella/microsome mutagenicity assay). Our study alsoinvolved pre-incubation assay against Salmonella typhimurium TA 98 and TA 100 bacterial strain in the presence andabsence of metabolic activator S9 system. It was found that the L. plantarum showed no mutagenic activity on bothS. typhimurium strain TA 98 and TA 100 in the presence and absence of metabolic activator. Significant antimutagenicactivity (p < 0.05) was observed in both cell-free supernatant and bacterial cell suspension of L. plantarum as comparedto the mutagenicity induced by 2-Aminoanthracene in the presence of metabolic activator. Meanwhile, in the absence ofmetabolic activator, only the bacterial cells of L. plantarum showed antimutagenicity acitivity against Sodium Azide and2-Nitrofluorene. In conclusion, L. plantarum could play a vital role as chemopreventive agent by binding to mutagensand suppressing mutagenesis. Thus, L. plantarum could be consider as a good candidate for functional food developmentas a supplement product to prevent development of colon cancer.

Control del deterioro microbiológico de filetes de tilapia mediante la aplicación de bacterias lácticas / Control Microbiological Deterioration of Tilapia Fillets by the Application of Lactic Acid Bacteria / Controle de Deterioração Microbiológica da Tilápia Arquiva Através da Aplicação de Bactérias Láticas

Resumen En los últimos años se ha reconocido el potencial de las bacterias ácido lácticas (BAL) como agentes bioconservantes de productos cárnicos, incluido el pescado, al reducir el deterioro microbiológico y químico. El objetivo de este trabajo fue determinar el efecto bioconservante de dos cepas de BAL y el tiempo de impregnación en la calidad microbiológica y química de filetes de tilapia. Se evaluaron dos tiempos de impregnación (1h y 2h) y las BAL Lactobacillus plantarum JCM 1149 y Lactobacillus acidophilus ATCC4356. Los filetes bioconservados (FB) se almacenaron a 5°C y se evaluaron los cambios en el recuento de BAL, mesófilos, psicrófilos y coliformes totales durante 30 días. Los recuentos en los FB fueron de 5.94 de Log UFC/g. de BAL, y <2.7 log UFC/g de coliformes y psicrófilos. Los filetes control presentaron recuentos de 1.2 log UFC/g de BAL mientras los coliformes totales y psicrófilos superaron el límite permitido para consumo humano luego de 10 días. Luego de 10 días. El tratamiento que mantuvo la calidad microbiológica y química de los FB por más tiempo fue L. plantarum con inmersión de una hora. Las BAL estudiadas mostraron un efecto inhibitorio de la microflora deteriorante del pescado y una reducción en la formación de nitrógeno volátil, siendo un método viable para la conservación del pescado.

Abstract In recent years, it has recognized the potential of lactic acid bacteria (LAB) as biopreservatives agents for meat products, including fish, by reducing the microbiological and chemical spoilage. The aim of this study was to determine the effect of two strains biopreservative LAB and impregnation time on the microbiological and chemical quality of tilapia fillets. Two impregnation time (1h and 2h) and two LAB (Lactobacillus plantarum JCM 1149 and Lactobacillus acidophilus ATCC4356 were evaluated. The biopreserved fillets (BF) were stored at 5 ° C and the changes of the LAB count, mesophilic, psychrophilic and total coliforms., were evaluated for 30 days. The microbiological analysis show for the BF 5.94 log CFU / g. of LAB and <2.7 log CFU / g of coliform and psychrophilic bacteria. The control Fillets showed 1.2 log CFU / g of LAB while the psychrophile and total coliforms exceeded the allowed limit for human consumption after 10 days. The treatment kept the microbiological and chemical quality of the BF longer was L. plantarum with one hour of impregnation. The LAB studied showed an inhibitory effect of the spoilage microflora of fish and a reduction in the formation of volatile nitrogen compounds, being a viable fish preservation method.

Resumo Nos últimos anos tem se reconhecido o potencial das bactérias ácido lácticas (BAL) como agentes bioconservantes de pro dutos carnicos, incluído o peixe ao diminuir o deterioro microbiológico e químico. O propósito deste estudo foi determinar o efeito bioconservante de duas cepas de BAL e a avaliação do tempo de impregnação requerido para obter uma boa qua lidade microbiológica e química de filetes de tilapia. Foram avaliados dois tempos de impregnação (1h e 2h) com as BAL Lactobacillus plantarum JMC 1149 e Lactobacillus acidophilus ATCC4356. Os filetes biopreservados (FB) foram estocados a 5oC e valoradas as modificações na contagem de microorganismos BAL, mesófilos, psicrófilos, coliformes totais durante 30 dias. As contagens microbianas nos FB foram de 5.94 de log UFC/g e <2.7 log UFC/g de coliformes e psicrofilos. Os filetes controle apresentaram valores de 1.2 log UFC/g de BAL, não entanto os coliformes totais e psicrófilos superaram o limite permitido para consumo humano após 10 dias de estocagem. O tratamento que manteve a qualidade microbiológica e química dos FB por maior tempo foi de imersão com Lactobacillus plantarum por uma hora. As BAL estudadas amostraram um efeito inibitório da microflora deteriorante dos peixes e uma redução na formação de nitrogênio volátil se apresentan do como um método viável para a preservação de filete de peixe