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Special Issue "Probiotics: Selection, Cultivation, Evaluation and Application"

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A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Microbiology".

Deadline for manuscript submissions: closed (10 July 2023) | Viewed by 3053

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Special Issue Editors

Dr. Guicheng Huo

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Guest Editor

Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China
Interests: probiotics; lactic acid bacteria; gut microbiota; next-generation sequencing; health function

Dr. Bailiang Li

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Guest Editor

Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China
Interests: probiotics; lactic acid bacteria; exopolysaccharides; gut microbiota; short-chain fatty acid

Special Issue Information

Dear Colleagues,

The FAO/WHO committee has since defined ‘probiotics’ as a unique group of microbes that confer a range of health benefits on their hosts when consumed. Since then, several studies have investigated the in vitro and in vivo activities of various lactic and non-lactic acid-producing bacteria. There are several factors that researchers in the food and allied sectors use to screen probiotic candidates—antimicrobial protocols, tolerance assays, EPS production, DPPH-IV inhibition, among others. It is noted that some studies have reported conflicting findings, which have prompted further investigations. Probiotics have been recognized to play important roles in health and industry for several years. These include direct and indirect uses such as cholesterol-lowering, anti-inflammatory, and anti-oxidative properties. In addition, the use of molecular tools like next-generation sequencing (NGS) holds great potential in unlocking and understanding the immense possibilities that these sensational microorganisms have.

Dr. Guicheng Huo
Dr. Bailiang Li
Guest Editors

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Keywords

probiotics
selection
cultivation
evaluation
application
next-generation sequencing

Published Papers (3 papers)

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Research

Open AccessArticle

Genome Analysis of Bifidobacterium Bifidum E3, Structural Characteristics, and Antioxidant Properties of Exopolysaccharides

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Foods 2023, 12(16), 2988; https://doi.org/10.3390/foods12162988 - 08 Aug 2023

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Abstract

In this study, the antioxidant properties of intact cells (IC), cell-free supernatant (CFS), and cell-free extracts (CFE) and whole genome sequencing of Bifidobacterium bifidum E3 (B. bifidum E3), as well as the structural characteristics and antioxidant properties of EPS-1, EPS-2, and EPS-3, were evaluated. The results revealed that intact cells (IC), cell-free supernatant (CFS), and cell-free extracts (CFE) had potent DPPH (1,1-Diphenyl-2-picrylhydrazyl radical), hydroxyl, and superoxide anion radical scavenging capacities, among which CFS was the best. At the genetic level, we identified a strong carbohydrate metabolism capacity, an EPS synthesis gene cluster, and five sugar nucleotides in B. bifidum E3. Therefore, we extracted cEPS from B. bifidum E3 and purified it to obtain EPS-1, EPS-2, and EPS-3. EPS-1, EPS-2, and EPS-3 were heteropolysaccharides with an average molecular weight of 4.15 × 10⁴ Da, 3.67 × 10⁴ Da, and 5.89 × 10⁴ Da, respectively. The EPS-1 and EPS-2 are mainly comprised of mannose and glucose, and the EPS-3 is mainly comprised of rhamnose, mannose, and glucose. The typical characteristic absorption peaks of polysaccharides were shown in Fourier transform infrared spectroscopy (FT-IR spectroscopy). The microstructural study showed a rough surface structure for EPS-1, EPS-2, and EPS-3. Furthermore, EPS-1, EPS-2, and EPS-3 exhibited potent DPPH, hydroxyl, and superoxide anion radical scavenging capacities. Correlation analysis identified that antioxidant capacities may be influenced by various factors, especially molecular weight, chemical compositions, and monosaccharide compositions. In summary, the EPS that was produced by B. bifidum E3 may provide insights into health-promoting benefits in humans. Full article

(This article belongs to the Special Issue Probiotics: Selection, Cultivation, Evaluation and Application)

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Open AccessArticle

Screening, Identification and Physiological Characteristics of Lactobacillus rhamnosus M3 (1) against Intestinal Inflammation

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Foods 2023, 12(8), 1628; https://doi.org/10.3390/foods12081628 - 12 Apr 2023

Cited by 1 | Viewed by 984

Abstract

The probiotic role of lactic acid bacteria (LAB) in regulating intestinal microbiota to promote human health has been widely reported. However, the types and quantities of probiotics used in practice are still limited. Therefore, isolating and screening LAB with potential probiotic functions from various habitats has become a hot topic. In this study, 104 strains of LAB were isolated from and identified in traditionally fermented vegetables, fresh milk, healthy infant feces, and other environments. The antibacterial properties—resistance to acid, bile salts, and digestive enzymes—and adhesion ability of the strains were determined, and the biological safety of LAB with better performance was studied. Three LAB with good comprehensive performance were obtained. These bacteria had broad-spectrum antibacterial properties and good acid resistance and adhesion ability. They exhibited some tolerance to pig bile salt, pepsin, and trypsin and showed no hemolysis. They were sensitive to the selected antibiotics, which met the required characteristics and safety evaluation criteria for probiotics. An in vitro fermentation experiment and milk fermentation performance test of Lactobacillus rhamnosus (L. rhamnosus) M3 (1) were carried out to study its effect on the intestinal flora and fermentation performance in patients with inflammatory bowel disease (IBD). Studies have shown that this strain can effectively inhibit the growth of harmful microorganisms and produce a classic, pleasant flavor. It has probiotic potential and is expected to be used as a microecological agent to regulate intestinal flora and promote intestinal health. It can also be used as an auxiliary starter to enhance the probiotic value of fermented milk. Full article

(This article belongs to the Special Issue Probiotics: Selection, Cultivation, Evaluation and Application)

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Open AccessArticle

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Foods 2022, 11(19), 3135; https://doi.org/10.3390/foods11193135 - 08 Oct 2022

Cited by 2 | Viewed by 1366

Abstract

Limosilactobacillus fermentum is ubiquitous in traditional fermented vegetables, meat products, and the human gut. It is regarded as a “generally recognized as safe” organism by the US Food and Drug Administration. So far, the genetic features and evolutionary strategies of L. fermentum from the human gut and food remain unknown. In this study, comparative genomic analysis of 224 L. fermentum strains isolated from food and human gut (164 L. fermentum strains isolated from human gut was sequenced in our lab) was performed to access genetic diversity and explore genomic features associated with environment. A total of 20,505 gene families were contained by 224 L. fermentum strains and these strains separated mainly into six clades in phylogenetic tree connected with their origin. Food source L. fermentum strains carried more carbohydrate active enzyme genes (belonging to glycosyltransferase family 2, glycoside hydrolase family 43_11, and glycoside hydrolase family 68) compared with that of human gut and L. fermentum derived from food showed higher ability to degrade xylulose and ribose. Moreover, the number of genes encoding otr(A), tetA(46), lmrB, poxtA, and efrB were more abundant in food source L. fermentum, which was consistent with the number of CRISPR spacers and prophages in L. fermentum of food source. This study provides new insight into the adaption of L. fermentum to the food and intestinal tract of humans, suggesting that the genomic evolution of L. fermentum was to some extent driven by environmental stress. Full article

(This article belongs to the Special Issue Probiotics: Selection, Cultivation, Evaluation and Application)

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