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World Journal of Gastroenterology Oct 2020Intestinal dysbiosis has been shown to be associated with the pathogenesis of alcoholic liver disease (ALD), which includes changes in the microbiota composition and...
BACKGROUND
Intestinal dysbiosis has been shown to be associated with the pathogenesis of alcoholic liver disease (ALD), which includes changes in the microbiota composition and bacterial overgrowth, but an effective microbe-based therapy is lacking. () CGMCC 7049 is a newly isolated strain of probiotic that has been shown to be resistant to ethanol and bile salts. However, further studies are needed to determine whether exerts a protective effect on ALD and to elucidate the potential mechanism.
AIM
To evaluate the protective effect of the probiotic on ethanol-induced liver injury in mice.
METHODS
A new ethanol-resistant strain of CGMCC 7049 was isolated from healthy adults in our laboratory. The chronic plus binge model of experimental ALD was established to evaluate the protective effects. Twenty-eight C57BL/6 mice were randomly divided into three groups: The control group received a pair-fed control diet and oral gavage with sterile phosphate buffered saline, the EtOH group received a ten-day Lieber-DeCarli diet containing 5% ethanol and oral gavage with phosphate buffered saline, and the group received a 5% ethanol Lieber-DeCarli diet but was treated with . One dose of isocaloric maltose dextrin or ethanol was administered by oral gavage on day 11, and the mice were sacrificed nine hours later. Blood and tissue samples (liver and gut) were harvested to evaluate gut barrier function and liver injury-related parameters. Fresh cecal contents were collected, gas chromatography-mass spectrometry was used to measure short-chain fatty acid (SCFA) concentrations, and the microbiota composition was analyzed using 16S rRNA gene sequencing.
RESULTS
The treatment improved ethanol-induced liver injury, with lower alanine aminotransferase, aspartate transaminase and triglyceride levels and decreased neutrophil infiltration. These changes were accompanied by decreased levels of endotoxin and inflammatory cytokines, including interleukin-5, tumor necrosis factor-α, granulocyte colony-stimulating factor, keratinocyte-derived protein chemokine, macrophage inflammatory protein-1α and monocyte chemoattractant protein-1. Ethanol feeding resulted in intestinal dysbiosis and gut barrier disruption, increased relative abundance of potentially pathogenic and , and the depletion of SCFA-producing bacteria, such as , and . In contrast, administration increased the microbial diversity, restored the relative abundance of and and increased propionic acid and butyric acid production by modifying SCFA-producing bacteria. Furthermore, the levels of the tight junction protein ZO-1, mucin proteins (mucin [MUC]-1, MUC-2 and MUC-4) and the antimicrobial peptide Reg3β were increased after probiotic supplementation.
CONCLUSION
Based on these results, the new strain of alleviated ethanol-induced liver injury by reversing gut microbiota dysbiosis, regulating intestinal SCFA metabolism, improving intestinal barrier function, and reducing circulating levels of endotoxin and proinflammatory cytokines and chemokines. Thus, this strain is a potential probiotic treatment for ALD.
Topics: Animals; Chemical and Drug Induced Liver Injury, Chronic; Ethanol; Fatty Acids, Volatile; Gastrointestinal Microbiome; Liver Diseases, Alcoholic; Mice; Mice, Inbred C57BL; Pediococcus pentosaceus; RNA, Ribosomal, 16S
PubMed: 33177795
DOI: 10.3748/wjg.v26.i40.6224 -
Frontiers in Microbiology 2016This study was undertaken to characterize a lactic acid bacterium 4I1, isolated from the freshwater fish, . Morphological, biochemical, and molecular characterization of...
This study was undertaken to characterize a lactic acid bacterium 4I1, isolated from the freshwater fish, . Morphological, biochemical, and molecular characterization of 4I1 revealed it to be 4I1. The cell free supernatant (CFS) of 4I1 exhibited significant ( < 0.05) antibacterial effects (inhibition zone diameters: 16.5-20.4 mm) against tested foodborne pathogenic bacteria with MIC and MBC values of 250-500 and 500-1,000 μg/mL, respectively. Further, antibacterial action of CFS of 4I1 against two selected bacteria KCTC-1621 and O157:H7 was determined in subsequent assays. The CFS of 4I1 revealed its antibacterial action against KCTC-1621 and O157:H7 on membrane integrity as confirmed by a reduction in cell viability, increased potassium ion release (900 and 800 mmol/L), reduced absorption at 260-nm (3.99 and 3.77 OD), and increased relative electrical conductivity (9.9 and 9.7%), respectively. Gas chromatography-mass spectrometry (GC-MS) analysis of the CFS of 4I1 resulted in the identification of seven major compounds, which included amino acids, fatty acids and organic acids. Scanning electron microscopic-based morphological analysis further confirmed the antibacterial effect of CFS of 4I1 against KCTC-1621 and O157:H7. In addition, the CFS of 4I1 displayed potent inhibitory effects on biofilms formation by KCTC-1621 and O157:H7. The study indicates the CFS of 4I1 offers an alternative means of controlling foodborne pathogens.
PubMed: 28066360
DOI: 10.3389/fmicb.2016.02037 -
Microorganisms Nov 2023During weaning, piglets experience various stressor events that disrupt their gut microbiota and immune balance, decrease growth parameters, and increase mortality...
During weaning, piglets experience various stressor events that disrupt their gut microbiota and immune balance, decrease growth parameters, and increase mortality rates. In this study, we assessed the efficacy of CACC616 as a probiotic supplement. We characterized this strain and evaluated its effect on improving growth performance, modulating gut microbiota composition, and reducing noxious odor components in weaned piglets compared to a non-supplementary diet (control). During the 26-day period, 40 crossbred weaned piglets were randomly assigned to pens with 20 animals each in two groups: control and treatment groups with CACC616. On day 26, the treatment group exhibited a lower feed conversion ratio (FCR) and a significant alteration in gut microbial composition, correlating with improved growth parameters and gut health ( < 0.05). The treatment group also exhibited significantly reduced digestibility- and intestinal-environment-related noxious odor components ( < 0.05). The CACC616 strain effectively reduced pathogenic genera numbers, including , , and spp., with the treatment group exhibiting lower fecal calprotectin levels than the control group ( < 0.05). Overall, this study revealed that the functional probiotic CACC616 contributes to enhanced FCR and effectively modulates weaned piglets' inflammation and intestinal microbiota.
PubMed: 38138034
DOI: 10.3390/microorganisms11122890 -
Journal of Dairy Science Apr 2017We isolated and characterized bacteriocin producers Enterococcus hirae ST57ACC and Pediococcus pentosaceus ST65ACC from raw milk artisanal cheeses. Their bacteriocins...
We isolated and characterized bacteriocin producers Enterococcus hirae ST57ACC and Pediococcus pentosaceus ST65ACC from raw milk artisanal cheeses. Their bacteriocins were tolerant to temperatures from 4°C to 100°C and under sterilization conditions (121°C for 15 min). Additionally, the tested bacteriocins remained active after being exposed to pH 2.0 to 10.0 for 2 h. The activity of the bacteriocins was affected by proteolytic enzymes but remained stable after treatment with EDTA, sodium dodecyl sulfate, NaCl, skim milk, and Tween 80. Cell-free supernatants were capable of inhibiting Listeria innocua and several strains of Listeria monocytogenes obtained from different sources and belonging to different serotypes. When L. monocytogenes 211 and L. monocytogenes 422 were treated with bacteriocins, growth was completely inhibited over 12 h. Cocultures of bacteriocinogenic strains and L. monocytogenes 422 in skim milk showed that E. hirae ST57ACC could control the growth of the pathogen in the matrix after 48 h. None of the selected isolates presented positive results on a screening panel for 25 bacteriocin-related genes, however, indicating that both strains might express novel bacteriocins.
Topics: Animals; Bacteriocins; Cheese; Enterococcus hirae; Listeria monocytogenes; Pediococcus pentosaceus
PubMed: 28189328
DOI: 10.3168/jds.2016-12049 -
Scientific Reports Sep 2021The development of non-antibiotic and environmentally friendly agents is a key consideration for health management in shrimp aquaculture. In this study, the probiotic...
The development of non-antibiotic and environmentally friendly agents is a key consideration for health management in shrimp aquaculture. In this study, the probiotic potential in shrimp aquaculture of Pediococcus pentosaceus MR001, isolated from Macrobrachium rosenbergii, was investigated by means of feeding trial and genetic characterization. In the feeding trial, dietary supplementation with P. pentosaceus MR001 significantly increased weight gain and digestive enzyme activity (p < 0.05) in shrimp, Litopenaeus vannamei. The intestinal histology showed that shrimp given the probiotic diet had healthier guts than the control group. Also, the immune gene expression and the survival rate in the treatment group were significantly increased when compared with the control group. The genetic characteristics of P. pentosaceus strain MR001 were explored by performing whole-genome sequencing (WGS) using the HiSeq 2500 platform and PacBio system, revealing the complete circular genome of 1,804,896 bp. We also identified 1789 coding genes and subsequently characterized genes related to the biosynthesis of bacteriocins, stress resistance, and bile tolerance. Our findings suggest that insights in the functional and genetic characteristics of P. pentosaceus strain MR001 could provide opportunities for applications of such strain in shrimp diet supplementation.
Topics: Animals; Aquaculture; Genome, Bacterial; Pandalidae; Pediococcus pentosaceus; Probiotics
PubMed: 34526534
DOI: 10.1038/s41598-021-96780-z -
Food Technology and Biotechnology Jun 2015In this study, the influence of lactic acid fermentation on the quality of tomato powder was evaluated. The effect of adding fermented tomato powder to ready-to-cook...
In this study, the influence of lactic acid fermentation on the quality of tomato powder was evaluated. The effect of adding fermented tomato powder to ready-to-cook minced pork meat to improve its nutritional value and sensory characteristics was also analysed. The cell growth of (7.53 log CFU/g) was more intense in the medium containing tomato powder, compared to the growth of (6.35 log CFU/g) during 24 h of fermentation; however, higher acidity (pH=4.1) was observed in the tomato powder samples fermented with . The spontaneous fermentation of tomato powder reduced cell growth by 38% and pH values slightly increased to 4.17, compared to the fermentation with pure LAB. The lactofermentation of tomato powder increased the average β-carotene and lycopene mass fractions by 43.9 and 50.2%, respectively, compared with the nonfermented samples. Lycopene and β-carotene contents in the ready-to-cook minced pork meat were proportional to the added tomato powder (10 and 30%). After cooking, β-carotene and lycopene contents decreased, on average, by 24.2 and 41.2%, respectively. The highest loss (up to 49.2%) of carotenoids was found in samples with 30% nonfermented tomato powder. Tomato powder fermented with 10% KTU05-6 can be recommended as both a colouring agent and a source of lycopene in the preparation of ready-to-cook minced pork meat.
PubMed: 27904345
DOI: No ID Found -
Translational Animal Science Oct 2022This study evaluated the effects of novel silage inoculants containing lactic acid bacteria and fibrolytic enzymes on ensiling, aerobic stability , and the performance...
This study evaluated the effects of novel silage inoculants containing lactic acid bacteria and fibrolytic enzymes on ensiling, aerobic stability , and the performance of growing beef cattle. Whole-plant corn forage was either uninoculated or inoculated with a mixture of LAB containing (cfu g fresh forage) 1.5 × 10 (CNCM I-4785), 1.5 × 10 (NCIMB 40788) and 1.0 × 10 (NCIMB 12455) for a total of 4.0 × 10 cfu g fresh forage LAB , or a combination of IB plus fibrolytic enzymes (xylanase + β-glucanase) . All treatments were ensiled in mini-silos, whereas CON and IC were also ensiled in silo bags for the growth performance study. Total bacteria counts were lower ( = 0.02) for IC than CON after 14 d of ensiling, whereas TB counts of IC and IB were greater ( ≤ 0.01) than CON after 60 d of ensiling in mini-silos. The LAB in IC and IB ensiled in mini-silos were greater than CON on d 60 ( ≤ 0.01) and 90 ( ≤ 0.001) of ensiling and after 3 d ( ≤ 0.01) of aerobic exposure . Silage pH of IC ensiled in silo bags was lower than CON on d 3 ( < 0.01), 7 ( < 0.001), and 14 ( = 0.02) of AE. Yeast counts were lower for IC than CON in terminal silage ( < 0.001), and after 3 ( < 0.001) and 7 d ( < 0.01) of AE. Acetate concentrations were higher ( ≤ 0.02) for IC than CON throughout AE, whereas lactate concentrations of IC were greater than CON on d 3 ( < 0.001), 7 ( < 0.01), and 14 ( < 0.001) of AE. Greater AC concentration and lower yeast counts resulted in greater ( < 0.001) stability for IC ensiled in silo bags than CON after 14 d of AE. Growth performance of steers was similar ( > 0.05) as the nutrient composition of silage was similar across diets. Improved AS of IC could potentially have a greater impact on DMI, production efficiency, and growth performance in large-scale commercial feedlot operations where silage at the silo face may be exposed to air for longer periods of time.
PubMed: 36425846
DOI: 10.1093/tas/txac144 -
Journal of Food Protection Mar 2019The germination conditions of sprouted vegetables consisting of relatively high temperatures and humidity, low light, and abundance of nutrients are ideal for pathogen...
The germination conditions of sprouted vegetables consisting of relatively high temperatures and humidity, low light, and abundance of nutrients are ideal for pathogen survival and growth. The continual occurrence of outbreaks and recalls associated with sprout vegetables indicate additional measures are needed to improve product safety. The objective of this study was to evaluate the efficacy of a mixture of Lactobacillus plantarum, Pediococcus acidilactici, and Pediococcus pentosaceus (LPP) against Listeria monocytogenes and Salmonella on alfalfa sprouts during 5 days of sprouting at 20°C and its influence on sprout quality. Alfalfa seeds were inoculated with L. monocytogenes or Salmonella (each at 1 and 3 log CFU/g) and LPP (7 log CFU/g). Populations of LPP were maintained at 7.5 to 8.0 log CFU/g throughout sprouting. LPP had a significant effect on the growth of L. monocytogenes and Salmonella ( P < 0.05). After 5 days of sprouting, populations of L. monocytogenes at an initial concentration of 1 and 3 log CFU/g of seeds treated with LPP were approximately 4.5 and 1.0 log CFU/g less than the untreated seeds, respectively. Populations of Salmonella at an initial concentration of 1 and 3 log CFU/g were 1.0 log CFU/g less than the control. LPP did not compromise the yield, seedling length, or pH of the sprouts.
Topics: Antibiosis; Colony Count, Microbial; Food Contamination; Food Microbiology; Lactobacillus plantarum; Listeria monocytogenes; Medicago sativa; Pediococcus acidilactici; Pediococcus pentosaceus; Salmonella; Seeds; Vegetables
PubMed: 30810377
DOI: 10.4315/0362-028X.JFP-18-391 -
Foods (Basel, Switzerland) Mar 2022Production of gluten-free bread (GFB) with good quality characteristics represents a technological challenge. Our study aimed to obtain nongluten bread from cereals and...
Production of gluten-free bread (GFB) with good quality characteristics represents a technological challenge. Our study aimed to obtain nongluten bread from cereals and pseudocereals with applying single cultures of , and as sourdoughs. The effect of sourdoughs on the quality traits of gluten-free (GF) dough and GFB was explored. The structural and baking properties of GF dough composed of teff, rice, corn, and sorghum flours were improved by adding xanthan gum (0.6%), guar gum (1.0%) and carboxymethyl cellulose (1.0%). The tested strains reached 10 cfu/g in teff flour and produced sourdoughs with a pleasant lactic aroma. The sourdough-fermented doughs were softer and more elastic compared to control dough and yielded reduced baking loss. Strain ensured the best baking characteristics of GF dough and the highest softness of the GFB during storage. Strain had the most pronounced positive effect on aroma, taste and aftertaste. Pan baking was found to be more appropriate to obtain stable shape and good-looking products. A careful starter culture selection is necessary for GFB development since a significant effect of strain specificity on dough rheology and baking characteristics was observed.
PubMed: 35407099
DOI: 10.3390/foods11071012 -
Foods (Basel, Switzerland) Jun 2021The appropriate solution to the problem of quality variability and microbial stability of traditional non-alcoholic pearl millet fermented beverages (NAPMFB) is the use...
The appropriate solution to the problem of quality variability and microbial stability of traditional non-alcoholic pearl millet fermented beverages (NAPMFB) is the use of starter cultures. However, potential starter cultures need to be tested in the production process. We aimed to identify and purify bioburden lactic acid bacteria from naturally fermented pearl millet slurry (PMS) and assess their effectiveness as cultures for the production of NAPMFB. Following the traditional process, the PMS was naturally fermented at 37 °C for 36 h. The pH, total titratable acidity (TTA), lactic acid bacteria (LAB), total viable count (TVC) and the soluble sugar were determined at 3 h interval. The presumptive LAB bacteria were characterized using a scanning electron microscope, biochemical tests and identified using the VITEK 2 Advanced Expert System for microbial identification. The changes in pH and TTA followed a non-linear exponential model with the rate of significant pH decrease of 0.071 h, and TTA was inversely proportional to the pH at the rate of 0.042 h. The Gompertz model with the mean relative deviation modulus, 0.7% for LAB and 2.01% for TVC explained the variability in microbial growth during fermentation. The LAB increased significantly from 6.97 to 7.68 log cfu/mL being dominated by and with optimum fermentation time of 18 h at 37 °C and 4.06 pH. and created an acidic environment while increased the pH of the pearl millet extract (PME). Innovative NAPMFB was produced through assessment of LAB from PMS to PME fermented with (0.05%) and (0.025%) for 18 h, thereby reducing the production time from the traditional 24 h.
PubMed: 34206492
DOI: 10.3390/foods10071447