Pub Date : 2020-01-01Epub Date: 2020-03-20DOI: 10.12938/bmfh.2019-052
Eri Yamamoto, Reiko Watanabe, Akiko Koizumi, Tatsuya Ishida, Katsunori Kimura
Streptococcus thermophilus is widely used for producing fermented dairy products such as yogurt and cheese. Some S. thermophilus strains possessing the cell-wall protease PrtS show high proteolytic activity and fast acidification properties, which are very useful in industrial starters. However, few S. thermophilus strains possessing the prtS gene have been isolated from the environment. To clarify whether or not S. thermophilus strains possessing the prtS gene are present in Japan, we isolated S. thermophilus from raw milk collected in Japan from 2011 to 2017 and investigated the strains for the presence of prtS by PCR. A total of 172 S. thermophilus strains were isolated, and 59 strains were confirmed to possess prtS. We measured fermentation times of 59 prtS-positive strains in skim milk broth and found that 53 strains showed fast acidification properties, finishing fermentation within 10 hr. However, the remaining 6 prtS-positive strains showed slow acidification properties, and they had several amino acid mutations in PrtS compared with fast acidifying S. thermophilus LMD-9 and 4F44. These results demonstrate that S. thermophilus strains possessing prtS are prevalent in Japan and that some prtS-positive strains could lose their fast acidifying properties through mutations in PrtS.
{"title":"Isolation and characterization of <i>Streptococcus thermophilus</i> possessing <i>prtS</i> gene from raw milk in Japan.","authors":"Eri Yamamoto, Reiko Watanabe, Akiko Koizumi, Tatsuya Ishida, Katsunori Kimura","doi":"10.12938/bmfh.2019-052","DOIUrl":"https://doi.org/10.12938/bmfh.2019-052","url":null,"abstract":"<p><p><i>Streptococcus thermophilus</i> is widely used for producing fermented dairy products such as yogurt and cheese. Some <i>S. thermophilus</i> strains possessing the cell-wall protease PrtS show high proteolytic activity and fast acidification properties, which are very useful in industrial starters. However, few <i>S. thermophilus</i> strains possessing the <i>prtS</i> gene have been isolated from the environment. To clarify whether or not <i>S. thermophilus</i> strains possessing the <i>prtS</i> gene are present in Japan, we isolated <i>S. thermophilus</i> from raw milk collected in Japan from 2011 to 2017 and investigated the strains for the presence of <i>prtS</i> by PCR. A total of 172 <i>S. thermophilus</i> strains were isolated, and 59 strains were confirmed to possess <i>prtS</i>. We measured fermentation times of 59 <i>prtS</i>-positive strains in skim milk broth and found that 53 strains showed fast acidification properties, finishing fermentation within 10 hr. However, the remaining 6 <i>prtS</i>-positive strains showed slow acidification properties, and they had several amino acid mutations in PrtS compared with fast acidifying <i>S. thermophilus</i> LMD-9 and 4F44. These results demonstrate that <i>S. thermophilus</i> strains possessing <i>prtS</i> are prevalent in Japan and that some <i>prtS</i>-positive strains could lose their fast acidifying properties through mutations in PrtS.</p>","PeriodicalId":8867,"journal":{"name":"Bioscience of Microbiota, Food and Health","volume":null,"pages":null},"PeriodicalIF":3.1,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/97/1d/bmfh-39-169.PMC7392909.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"38256330","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
In the present study, we investigated the glucose-decreasing action of lactic acid bacteria (LAB). The finding of this study could be helpful for people in controlling their blood sugar levels. The LAB candidate was isolated from a Japanese fermented food and identified as Pediococcus pentosaceus by an analysis of its genome sequence. Postprandial blood glucose elevation was investigated using oral starch tolerance tests in mice. Normal mice were fed starch and lyophilized cells of P. pentosaceus QU 19 at the same time. Even without pre-administration of P. pentosaceus QU 19, elevation of the blood glucose level was significantly suppressed by the intake of P. pentosaceus QU 19 at the same time as oral administration of starch. According to the results for its survival in simulated digestive juice and the reduction of blood glucose level in mice, P. pentosaceus QU 19 has potential hypoglycemic activity. In vitro measurements revealed that the glucose-decreasing action of P. pentosaceus QU 19 is probably caused by the glucose assimilation of the strain, not the inhibition of carbohydrate-splitting enzymes which has been reported for other LABs previously. These findings indicate that specific strains of LAB, especially P. pentosaceus QU 19, and foods fermented by LAB may be beneficial for people who must manage glucose ingestion.
{"title":"Lowering effect of viable <i>Pediococcus pentosaceus</i> QU 19 on the rise in postprandial glucose.","authors":"Miki Fujiwara, Daichi Kuwahara, Masahiro Hayashi, Takeshi Zendo, Masao Sato, Jiro Nakayama, Kenji Sonomoto","doi":"10.12938/bmfh.19-041","DOIUrl":"https://doi.org/10.12938/bmfh.19-041","url":null,"abstract":"<p><p>In the present study, we investigated the glucose-decreasing action of lactic acid bacteria (LAB). The finding of this study could be helpful for people in controlling their blood sugar levels. The LAB candidate was isolated from a Japanese fermented food and identified as <i>Pediococcus pentosaceus</i> by an analysis of its genome sequence. Postprandial blood glucose elevation was investigated using oral starch tolerance tests in mice. Normal mice were fed starch and lyophilized cells of <i>P. pentosaceus</i> QU 19 at the same time. Even without pre-administration of <i>P. pentosaceus</i> QU 19, elevation of the blood glucose level was significantly suppressed by the intake of <i>P. pentosaceus</i> QU 19 at the same time as oral administration of starch. According to the results for its survival in simulated digestive juice and the reduction of blood glucose level in mice, <i>P. pentosaceus</i> QU 19 has potential hypoglycemic activity. <i>In vitro</i> measurements revealed that the glucose-decreasing action of <i>P. pentosaceus</i> QU 19 is probably caused by the glucose assimilation of the strain, not the inhibition of carbohydrate-splitting enzymes which has been reported for other LABs previously. These findings indicate that specific strains of LAB, especially <i>P. pentosaceus</i> QU 19, and foods fermented by LAB may be beneficial for people who must manage glucose ingestion.</p>","PeriodicalId":8867,"journal":{"name":"Bioscience of Microbiota, Food and Health","volume":null,"pages":null},"PeriodicalIF":3.1,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.12938/bmfh.19-041","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"37867425","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-01-01Epub Date: 2020-02-10DOI: 10.12938/bmfh.2019-029
Slobodanka StanojeviĆ-NikoliĆ, Gordana DimiĆ, Ljiljana MojoviĆ, Jelena Pejin, Miloš RadosavljeviĆ, Aleksandra ĐukiĆ-VukoviĆ, Dragana MladenoviĆ, Sunčica KociĆ-Tanackov
Food contamination by fungi and mycotoxins presents a problem for food safety even today. Since lactic acid (LA) has Generally Recognized As Safe (GRAS) status, the aim of this research was to determine its potential in protection of food against mycological and mycotoxicological contamination. In this study, LA showed an inhibitory effect on the growth of food-borne fungi (Penicillium aurantiogriseum K51, Aspergillus parasiticus KB31, Aspergillus versicolor S72, and Aspergillus niger K95) and on biosynthesis of sterigmatocystin (STE). For the antifungal effect of LA on the growth of food-borne fungi, the disc diffusion and microdilution methods were performed. The effect of LA on the STE biosynthesis by A. versicolor was determined using an LC-MS/MS technique. The largest inhibition zone was observed for A. versicolor (inhibition zone of 24 ± 0.35 mm), while there were no inhibition zones for A. niger and A. parasiticus at all tested LA concentrations. The minimal inhibitory concentration (MIC) of LA on fungi ranged from 25.0 mg/mL to 50.0 mg/mL, while the minimum fungicidal concentrations (MFCs) ranged from 50.0 mg/mL to 100.0 mg/mL. Complete inhibition of STE biosynthesis by A. versicolor was observed at an LA concentration of 50.0 mg/mL. The obtained results showed that LA could be efficient for protection of food against mycological and STE contamination.
真菌和霉菌毒素对食品的污染是当今食品安全面临的一个问题。由于乳酸(LA)具有 "公认安全"(GRAS)的地位,本研究旨在确定乳酸在保护食品免受真菌和真菌毒素污染方面的潜力。在这项研究中,LA 对食源性真菌(金色青霉 K51、寄生曲霉 KB31、花色曲霉 S72 和黑曲霉 K95)的生长和固型麦角菌素(STE)的生物合成具有抑制作用。为了研究 LA 对食源性真菌生长的抗真菌作用,采用了盘扩散法和微量稀释法。采用 LC-MS/MS 技术测定了 LA 对 A. versicolor 的 STE 生物合成的影响。在所有测试的 LA 浓度下,对 A. versicolor 的抑制区最大(抑制区为 24 ± 0.35 mm),而对 A. niger 和 A. parasiticus 没有抑制区。LA 对真菌的最小抑制浓度(MIC)为 25.0 毫克/毫升至 50.0 毫克/毫升,最小杀菌浓度(MFCs)为 50.0 毫克/毫升至 100.0 毫克/毫升。当 LA 浓度为 50.0 毫克/毫升时,可观察到 A. versicolor 完全抑制 STE 的生物合成。结果表明,LA 可以有效保护食品免受霉菌和 STE 的污染。
{"title":"Reduction of sterigmatocystin biosynthesis and growth of food-borne fungi by lactic acid.","authors":"Slobodanka StanojeviĆ-NikoliĆ, Gordana DimiĆ, Ljiljana MojoviĆ, Jelena Pejin, Miloš RadosavljeviĆ, Aleksandra ĐukiĆ-VukoviĆ, Dragana MladenoviĆ, Sunčica KociĆ-Tanackov","doi":"10.12938/bmfh.2019-029","DOIUrl":"10.12938/bmfh.2019-029","url":null,"abstract":"<p><p>Food contamination by fungi and mycotoxins presents a problem for food safety even today. Since lactic acid (LA) has Generally Recognized As Safe (GRAS) status, the aim of this research was to determine its potential in protection of food against mycological and mycotoxicological contamination. In this study, LA showed an inhibitory effect on the growth of food-borne fungi (<i>Penicillium aurantiogriseum</i> K51, <i>Aspergillus parasiticus</i> KB31, <i>Aspergillus versicolor</i> S72, and <i>Aspergillus niger</i> K95) and on biosynthesis of sterigmatocystin (STE). For the antifungal effect of LA on the growth of food-borne fungi, the disc diffusion and microdilution methods were performed. The effect of LA on the STE biosynthesis by <i>A. versicolor</i> was determined using an LC-MS/MS technique. The largest inhibition zone was observed for <i>A. versicolor</i> (inhibition zone of 24 ± 0.35 mm), while there were no inhibition zones for <i>A. niger</i> and <i>A. parasiticus</i> at all tested LA concentrations. The minimal inhibitory concentration (MIC) of LA on fungi ranged from 25.0 mg/mL to 50.0 mg/mL, while the minimum fungicidal concentrations (MFCs) ranged from 50.0 mg/mL to 100.0 mg/mL. Complete inhibition of STE biosynthesis by <i>A. versicolor</i> was observed at an LA concentration of 50.0 mg/mL. The obtained results showed that LA could be efficient for protection of food against mycological and STE contamination.</p>","PeriodicalId":8867,"journal":{"name":"Bioscience of Microbiota, Food and Health","volume":null,"pages":null},"PeriodicalIF":3.1,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/36/38/bmfh-39-083.PMC7392911.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"38247861","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Recent evidence suggests that gut microbiota-derived metabolites affect many biological processes of the host, including appetite control and weight management. Dysbiosis of the gut microbiome in obesity influences the metabolism and excretion of gut microbiota byproducts and consequently affects the physiology of the host. Since identification of the gut microbiota-host co-metabolites is essential for clarifying the interactions between the intestinal flora and the host, we conducted this systematic review to summarize all human studies that characterized the gut microbiota-related metabolites in overweight and obese individuals. A comprehensive search of the PubMed, Web of Science, and Scopus databases yielded 2,137 articles documented up to July 2018. After screening abstracts and full texts, 12 articles that used different biosamples and methodologies of metabolic profiling and fecal microbiota analysis were included. Amino acids and byproducts of amino acids, lipids and lipid-like metabolites, bile acids derivatives, and other metabolites derived from degradation of carnitine, choline, polyphenols, and purines are among the gut microbiota-derived metabolites which showed alterations in obesity. These metabolites play an important role in metabolic complications of obesity, including insulin resistance, hyperglycemia, and dyslipidemia. The results of this study could be useful in development of therapeutic strategies with the aim of modulating gut microbiota and consequently the metabolic profile in obesity.
最近的证据表明,肠道微生物衍生的代谢物影响宿主的许多生物过程,包括食欲控制和体重管理。肥胖患者肠道菌群失调会影响肠道菌群副产物的代谢和排泄,从而影响宿主的生理机能。由于肠道菌群-宿主共代谢物的鉴定对于阐明肠道菌群与宿主之间的相互作用至关重要,因此我们进行了本系统综述,总结了超重和肥胖个体中肠道菌群相关代谢物的所有人类研究。对PubMed、Web of Science和Scopus数据库的全面搜索得出了截至2018年7月的2137篇文献。筛选摘要和全文后,纳入了12篇使用不同生物样本和方法进行代谢分析和粪便微生物群分析的文章。氨基酸和氨基酸的副产物、脂质和类脂代谢产物、胆汁酸衍生物,以及由肉毒碱、胆碱、多酚和嘌呤降解产生的其他代谢产物,都是肠道微生物衍生的代谢产物,在肥胖中表现出改变。这些代谢物在肥胖的代谢并发症中起重要作用,包括胰岛素抵抗、高血糖和血脂异常。这项研究的结果可能有助于制定治疗策略,以调节肠道微生物群,从而调节肥胖的代谢谱。
{"title":"Gut microbiota-derived metabolites in obesity: a systematic review.","authors":"Hanieh-Sadat Ejtahed, Pooneh Angoorani, Ahmad-Reza Soroush, Shirin Hasani-Ranjbar, Seyed-Davar Siadat, Bagher Larijani","doi":"10.12938/bmfh.2019-026","DOIUrl":"https://doi.org/10.12938/bmfh.2019-026","url":null,"abstract":"<p><p>Recent evidence suggests that gut microbiota-derived metabolites affect many biological processes of the host, including appetite control and weight management. Dysbiosis of the gut microbiome in obesity influences the metabolism and excretion of gut microbiota byproducts and consequently affects the physiology of the host. Since identification of the gut microbiota-host co-metabolites is essential for clarifying the interactions between the intestinal flora and the host, we conducted this systematic review to summarize all human studies that characterized the gut microbiota-related metabolites in overweight and obese individuals. A comprehensive search of the PubMed, Web of Science, and Scopus databases yielded 2,137 articles documented up to July 2018. After screening abstracts and full texts, 12 articles that used different biosamples and methodologies of metabolic profiling and fecal microbiota analysis were included. Amino acids and byproducts of amino acids, lipids and lipid-like metabolites, bile acids derivatives, and other metabolites derived from degradation of carnitine, choline, polyphenols, and purines are among the gut microbiota-derived metabolites which showed alterations in obesity. These metabolites play an important role in metabolic complications of obesity, including insulin resistance, hyperglycemia, and dyslipidemia. The results of this study could be useful in development of therapeutic strategies with the aim of modulating gut microbiota and consequently the metabolic profile in obesity.</p>","PeriodicalId":8867,"journal":{"name":"Bioscience of Microbiota, Food and Health","volume":null,"pages":null},"PeriodicalIF":3.1,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.12938/bmfh.2019-026","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"38247859","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-01-01Epub Date: 2020-05-14DOI: 10.12938/bmfh.2020-001
Eric Banan-Mwine Daliri, Fred Kwame Ofosu, Ramachandran Chelliah, Byong H Lee, Hongyan An, Fazle Elahi, Kaliyan Barathikannan, Joong-Hark Kim, Deog-Hwan Oh
Plant proteins are known to possess important bioactive peptides and have a positive impact on gut microbial modulation. In this study, we studied the ability of a single dose of a fermented soy protein product (P-SPI) to reduce high blood pressure in spontaneous hypertensive rats (SHR) and how it modulates the gut microbiota after six weeks of feeding. SHRs were fed with P-SPI, Captopril or distilled water once, and their blood pressures were monitored from the first to twelfth-hour post-administration. Consumption of P-SPI significantly reduced systolic and diastolic blood pressures up to the sixth hour by 25 ± 4 mmHg and 40 ± 5 mmHg respectively. P-SPI consumption inhibited serum ACE activity, increased superoxide dismutase activity and nitric oxide levels and reduced malondialdehyde levels in serum. Analysis of fecal microbial 16S rRNA of hypertensive rats revealed a significant reduction in microbial richness and diversity in the gut, while P-SPI consumption improved microbial richness and increased diversity. Also, P-SPI feeding significantly reduced the Firmicutes/Bacteroidetes ratio, increased propionate- and H2S-producing bacteria and reduced Streptococcaceae and Erysipelotrichales levels. Our results show that P-SPI is a potential antihypertensive functional food which could remodel the altered gut microbiota of hypertensive patients.
{"title":"Influence of fermented soy protein consumption on hypertension and gut microbial modulation in spontaneous hypertensive rats.","authors":"Eric Banan-Mwine Daliri, Fred Kwame Ofosu, Ramachandran Chelliah, Byong H Lee, Hongyan An, Fazle Elahi, Kaliyan Barathikannan, Joong-Hark Kim, Deog-Hwan Oh","doi":"10.12938/bmfh.2020-001","DOIUrl":"https://doi.org/10.12938/bmfh.2020-001","url":null,"abstract":"<p><p>Plant proteins are known to possess important bioactive peptides and have a positive impact on gut microbial modulation. In this study, we studied the ability of a single dose of a fermented soy protein product (P-SPI) to reduce high blood pressure in spontaneous hypertensive rats (SHR) and how it modulates the gut microbiota after six weeks of feeding. SHRs were fed with P-SPI, Captopril or distilled water once, and their blood pressures were monitored from the first to twelfth-hour post-administration. Consumption of P-SPI significantly reduced systolic and diastolic blood pressures up to the sixth hour by 25 ± 4 mmHg and 40 ± 5 mmHg respectively. P-SPI consumption inhibited serum ACE activity, increased superoxide dismutase activity and nitric oxide levels and reduced malondialdehyde levels in serum. Analysis of fecal microbial 16S rRNA of hypertensive rats revealed a significant reduction in microbial richness and diversity in the gut, while P-SPI consumption improved microbial richness and increased diversity. Also, P-SPI feeding significantly reduced the <i>Firmicutes</i>/<i>Bacteroidetes</i> ratio, increased propionate- and H<sub>2</sub>S-producing bacteria and reduced <i>Streptococcaceae</i> and <i>Erysipelotrichales</i> levels. Our results show that P-SPI is a potential antihypertensive functional food which could remodel the altered gut microbiota of hypertensive patients.</p>","PeriodicalId":8867,"journal":{"name":"Bioscience of Microbiota, Food and Health","volume":null,"pages":null},"PeriodicalIF":3.1,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7573110/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"38546577","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-01-01Epub Date: 2020-07-04DOI: 10.12938/bmfh.2020-004
Katarina G MladenoviĆ, Mirjana Ž GrujoviĆ, Danijela D NikodijeviĆ, Ljiljana R ČomiĆ
In this paper, we investigated the hydrophobicity, ability to adhere to solvents and the pig epithelium and co-aggregation of members of family Enterobacteriaceae and Enterococcus faecalis KGPMF 49. The bacteria used in this study were isolated from traditionally made autochthonous cheese from Southeastern Serbia (Sokobanja). The percentage of adhered bacteria was different in three solvents (chloroform, ethyl acetate and xylene). The highest percentage was detected in the presence of chloroform, and the lowest percentage was detected in the presence of xylene (chloroform < ethyl acetate < xylene). A different degree of co-aggregation of enterobacteria with E. faecalis KGPMF 49 was observed. Klebsiella ornithinolytica KGPMF 8 demonstrated the highest percentage of co-aggregation with E. faecalis KGPMF49 (32.29%). Klebsiella pneumoniae KGPMF 13, K. ornithinolytica KGPMF 9 and Serratia marcescens biogp 1 KGPMF 19 were found to have the ability to adhere to the pig epithelium, whereas Escherichia coli KGPMF 22 showed no such ability. The ability to co-aggregate with other species and the ability to adhere to the pig epithelium are very important characteristics of the isolated bacteria.
{"title":"The hydrophobicity of enterobacteria and their co-aggregation with <i>Enterococcus faecalis</i> isolated from Serbian cheese.","authors":"Katarina G MladenoviĆ, Mirjana Ž GrujoviĆ, Danijela D NikodijeviĆ, Ljiljana R ČomiĆ","doi":"10.12938/bmfh.2020-004","DOIUrl":"10.12938/bmfh.2020-004","url":null,"abstract":"<p><p>In this paper, we investigated the hydrophobicity, ability to adhere to solvents and the pig epithelium and co-aggregation of members of family Enterobacteriaceae and <i>Enterococcus faecalis</i> KGPMF 49. The bacteria used in this study were isolated from traditionally made autochthonous cheese from Southeastern Serbia (Sokobanja). The percentage of adhered bacteria was different in three solvents (chloroform, ethyl acetate and xylene). The highest percentage was detected in the presence of chloroform, and the lowest percentage was detected in the presence of xylene (chloroform < ethyl acetate < xylene). A different degree of co-aggregation of enterobacteria with <i>E. faecalis</i> KGPMF 49 was observed. <i>Klebsiella ornithinolytica</i> KGPMF 8 demonstrated the highest percentage of co-aggregation with <i>E. faecalis</i> KGPMF49 (32.29%). <i>Klebsiella pneumoniae</i> KGPMF 13, <i>K. ornithinolytica</i> KGPMF 9 and <i>Serratia marcescens</i> biogp 1 KGPMF 19 were found to have the ability to adhere to the pig epithelium, whereas <i>Escherichia coli</i> KGPMF 22 showed no such ability. The ability to co-aggregate with other species and the ability to adhere to the pig epithelium are very important characteristics of the isolated bacteria.</p>","PeriodicalId":8867,"journal":{"name":"Bioscience of Microbiota, Food and Health","volume":null,"pages":null},"PeriodicalIF":3.1,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7573113/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"38546580","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-01-01Epub Date: 2020-08-01DOI: 10.12938/bmfh.2019-034
Takahiro Seura, Tsutomu Fukuwatari
Recent evidence suggests that psychological stress is associated with gut microbiota; however, there are no reports of its association with gut microbial structure. This cross-sectional study examined the relationship between psychological stress and gut microbial patterns in young Japanese adults. Analysis of fecal microbiota was performed using terminal restriction fragment length polymorphism (T-RFLP). Psychological stress was assessed using salivary biomarkers, including cortisol, alpha-amylase, and secretory IgA (S-IgA). Fecal microbial patterns were defined using principal component analysis of the T-RFLP profile and were classified into two enterotype-like clusters, which were defined by the B (microbiota dominated by Bacteroides) and BL patterns (microbiota dominated by Bifidobacterium and Lactobacillales), respectively. The Simpson index was significantly higher for the BL pattern than for the B pattern. The salivary cortisol level was significantly lower for the BL pattern than for the B pattern. Salivary alpha-amylase and S-IgA levels showed a negative correlation with the Simpson index. Our results raise the possibility that salivary biomarkers may be involved in the observed differences in microbial patterns.
{"title":"Differences in gut microbial patterns associated with salivary biomarkers in young Japanese adults.","authors":"Takahiro Seura, Tsutomu Fukuwatari","doi":"10.12938/bmfh.2019-034","DOIUrl":"https://doi.org/10.12938/bmfh.2019-034","url":null,"abstract":"<p><p>Recent evidence suggests that psychological stress is associated with gut microbiota; however, there are no reports of its association with gut microbial structure. This cross-sectional study examined the relationship between psychological stress and gut microbial patterns in young Japanese adults. Analysis of fecal microbiota was performed using terminal restriction fragment length polymorphism (T-RFLP). Psychological stress was assessed using salivary biomarkers, including cortisol, alpha-amylase, and secretory IgA (S-IgA). Fecal microbial patterns were defined using principal component analysis of the T-RFLP profile and were classified into two enterotype-like clusters, which were defined by the B (microbiota dominated by <i>Bacteroides</i>) and BL patterns (microbiota dominated by <i>Bifidobacterium</i> and <i>Lactobacillales</i>), respectively. The Simpson index was significantly higher for the BL pattern than for the B pattern. The salivary cortisol level was significantly lower for the BL pattern than for the B pattern. Salivary alpha-amylase and S-IgA levels showed a negative correlation with the Simpson index. Our results raise the possibility that salivary biomarkers may be involved in the observed differences in microbial patterns.</p>","PeriodicalId":8867,"journal":{"name":"Bioscience of Microbiota, Food and Health","volume":null,"pages":null},"PeriodicalIF":3.1,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7573114/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"38644057","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-01-01Epub Date: 2020-10-13DOI: 10.12938/bmfh.18-025c
[This corrects the article on p. 89 in vol. 38, PMID: 31384520.].
[这更正了第38卷第89页的文章,PMID: 31384520]。
{"title":"Corrigendum: Suppressive effect of dietary resistant maltodextrin on systemic immunity in a mouse model of food allergy.","authors":"","doi":"10.12938/bmfh.18-025c","DOIUrl":"https://doi.org/10.12938/bmfh.18-025c","url":null,"abstract":"<p><p>[This corrects the article on p. 89 in vol. 38, PMID: 31384520.].</p>","PeriodicalId":8867,"journal":{"name":"Bioscience of Microbiota, Food and Health","volume":null,"pages":null},"PeriodicalIF":3.1,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/03/65/bmfh-39-259.PMC7596390.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"38700867","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The aim of this study was to verify the effect of treatment with isoxanthohumol (IX) on the metabolomics profile of mouse feces to explore the host-intestinal bacterial interactions at the molecular level. The fecal contents of several amino acids in the high-fat diet (HFD) + 0.1% IX group (treated with IX mixed in diets for 12 weeks) were significantly lower than in the HFD group. The fecal contents of the secondary bile acid deoxycholic acid (DCA) in the HFD + 180 mg/kg IX group (orally treated with IX for 8 weeks) were significantly lower than in the HFD group; the values in the HFD group were higher than those in the normal diet (ND) group. Administration of IX changed the fecal metabolomics profile. For some metabolites, IX normalized HFD-induced fluctuations.
{"title":"Isoxanthohumol, a hop-derived flavonoid, alters the metabolomics profile of mouse feces.","authors":"Shinya Fukizawa, Mai Yamashita, Shiho Fujisaka, Kazuyuki Tobe, Yuji Nonaka, Norihito Murayama","doi":"10.12938/bmfh.2019-045","DOIUrl":"https://doi.org/10.12938/bmfh.2019-045","url":null,"abstract":"<p><p>The aim of this study was to verify the effect of treatment with isoxanthohumol (IX) on the metabolomics profile of mouse feces to explore the host-intestinal bacterial interactions at the molecular level. The fecal contents of several amino acids in the high-fat diet (HFD) + 0.1% IX group (treated with IX mixed in diets for 12 weeks) were significantly lower than in the HFD group. The fecal contents of the secondary bile acid deoxycholic acid (DCA) in the HFD + 180 mg/kg IX group (orally treated with IX for 8 weeks) were significantly lower than in the HFD group; the values in the HFD group were higher than those in the normal diet (ND) group. Administration of IX changed the fecal metabolomics profile. For some metabolites, IX normalized HFD-induced fluctuations.</p>","PeriodicalId":8867,"journal":{"name":"Bioscience of Microbiota, Food and Health","volume":null,"pages":null},"PeriodicalIF":3.1,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.12938/bmfh.2019-045","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"38247863","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Lactobacillus fermentum MTCC 25067 produces a hetero-exopolysaccharide (HePS) when cultured which forms supramolecular networks in the culture medium, increasing the viscosity. In the present study, the viscosity of the bacterial culture reached its maximum at 48 hr of cultivation and then decreased during a stationary growth phase lasting for up to 144 hr. The monosaccharide composition did not change during the stationary growth phase, whereas degradation of HePS molecules was noticeable, leading to partial disintegration of their supramolecular networks. The viscosity values of the HePS purified from the culture and dissolved in a fresh medium indicated little contribution of medium components to the viscosity. Absence of the apparent network structure of the HePS in the surrounding area of bacterial cells was observed during the late growth phase, supporting the idea that the decreases in culture viscosity during the prolonged period of cultivation were caused mainly by reduced interactions between bacterial cells and the intact supramolecular networks as a consequence of decreasing bacterial cell wall integrity and partial degradation of HePS molecules.
{"title":"Factors affecting decreasing viscosity of the culture medium during the stationary growth phase of exopolysaccharide-producing <i>Lactobacillus fermentum</i> MTCC 25067.","authors":"Bharat Mengi, Shinya Ikeda, Daiki Murayama, Hiroki Bochimoto, Shinpei Matsumoto, Haruki Kitazawa, Tadasu Urashima, Kenji Fukuda","doi":"10.12938/bmfh.2019-051","DOIUrl":"https://doi.org/10.12938/bmfh.2019-051","url":null,"abstract":"<p><p><i>Lactobacillus fermentum</i> MTCC 25067 produces a hetero-exopolysaccharide (HePS) when cultured which forms supramolecular networks in the culture medium, increasing the viscosity. In the present study, the viscosity of the bacterial culture reached its maximum at 48 hr of cultivation and then decreased during a stationary growth phase lasting for up to 144 hr. The monosaccharide composition did not change during the stationary growth phase, whereas degradation of HePS molecules was noticeable, leading to partial disintegration of their supramolecular networks. The viscosity values of the HePS purified from the culture and dissolved in a fresh medium indicated little contribution of medium components to the viscosity. Absence of the apparent network structure of the HePS in the surrounding area of bacterial cells was observed during the late growth phase, supporting the idea that the decreases in culture viscosity during the prolonged period of cultivation were caused mainly by reduced interactions between bacterial cells and the intact supramolecular networks as a consequence of decreasing bacterial cell wall integrity and partial degradation of HePS molecules.</p>","PeriodicalId":8867,"journal":{"name":"Bioscience of Microbiota, Food and Health","volume":null,"pages":null},"PeriodicalIF":3.1,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.12938/bmfh.2019-051","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"38256329","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}