Bacterial Degradation of Antinutrients in Foods: The Genomic Insight.

Antinutrients, also known as anti-nutritional factors (ANFs), are compounds found in many plant-based foods that can limit the bioavailability of nutrients or can act as precursors to toxic substances. ANFs have controversial effects on human health, depending mainly on their concentration. While the positive effects of these compounds are well documented, the dangers they pose and the approaches to avoid them have not been discussed to the same extent. There is no dispute that many ANFs negatively alter the absorption of vitamins, minerals, and proteins in addition to inhibiting some enzyme activities, thus negatively affecting the bioavailability of nutrients in the human body. This review discusses the chemical properties, plant bioavailability, and deleterious effects of anti-minerals (phytates and oxalates), glycosides (cyanogenic glycosides and saponins), polyphenols (tannins), and proteinaceous ANFs (enzyme inhibitors and lectins). The focus of this study is on the possibility of controlling the amount of ANF in food through fermentation. An overview of the most common biochemical pathways for their microbial reduction is provided, showing the genetic basis of these phenomena, including the active enzymes, the optimal conditions of action, and some data on the regulation of their synthesis.

Whole-genome sequence of Bacillus velezensis strain R22 isolated from Oryza sativa rhizosphere in Bulgaria.

Bacillus velezensis R22 was isolated from a rice rhizosphere in Bulgaria. Its genome (assembled into 14 scaffolds) has a size of 4.08 Mbp and a G + C content of 46.35%. Nine full biosynthetic clusters for antimicrobials were predicted, among them two new gene clusters probably encoding polyketides named macrolactin R22 and velezensin.

Postbiotics Production of Candidate-Probiotic Lactiplantibacillus plantarum AC131 with Renewable Bio Resources.

Lactiplantibacillus plantarum is a versatile specie, well known as a producer of lactic acid (LA) and other metabolites with biotechnological significance. The present work characterizes growth and lactic acid production of the candidate-probiotic strain L. plantarum AC131, from Bulgarian white brined cheeses. Different nutritional media with ingredients from renewable resources-reduced sugars from dried distillers' grains with soluble (DDGS) and waste waters from the water-vapor distillation of Bulgarian Rosa alba L. and Rosa damascena Mill. essential oil-were assessed. The results obtained showed significant LA production (up to 95% conversion) in modified MRS broth with reducing sugars from DDGS hydrolysates. The addition of R. alba L. and R. damascena Mill. distillation effluents stimulated the growth and biological activity of postbiotics produced by L. plantarum AC131. In both experimental approaches, a statistically significant inhibition (from 20 to 60%) of E. coli HB 101 growth was found during 24 h exposure and a variable effect on the biofilm formed. In conclusion, reducing sugars from DDGS hydrolysates can be successfully used as a carbon source for lactic acid production. In the case of fermentation without pH control, the process is product inhibited, while with pH control, nearly full conversion was achieved. Postbiotics produced during the process of fermentation showed a variety of biological activity and inhibitory effects on the growth of Escherichia coli HB 101.

Microbial Detoxification of Residual Pesticides in Fermented Foods: Current Status and Prospects.

The treatment of agricultural areas with pesticides is an indispensable approach to improve crop yields and cannot be avoided in the coming decades. At the same time, significant amounts of pesticides remain in food and their ingestion causes serious damage such as neurological, gastrointestinal, and allergic reactions; cancer; and even death. However, during the fermentation processing of foods, residual amounts of pesticides are significantly reduced thanks to enzymatic degradation by the starter and accompanying microflora. This review concentrates on foods with the highest levels of pesticide residues, such as milk, yogurt, fermented vegetables (pickles, kimchi, and olives), fruit juices, grains, sourdough, and wines. The focus is on the molecular mechanisms of pesticide degradation due to the presence of specific microbial species. They contain a unique genetic pool that confers an appropriate enzymological profile to act as pesticide detoxifiers. The prospects of developing more effective biodetoxification strategies by engaging probiotic lactic acid bacteria are also discussed.