A review on enzyme-producing lactobacilli associated with the human digestive process: From metabolism to application

Maske, Bruna Leal; Pereira, Gilberto Vinícius de Melo; Vale, Alexander da Silva; Neto, Dão Pedro de Carvalho; Karp, Susan Grace; Viesser, Jéssica Aparecida; Lindner, Juliano De Dea; Pagnoncelli, Maria Giovana Binder; Soccol, Vanete Thomaz; Soccol, Carlos Ricardo

doi:10.1016/j.enzmictec.2021.109836

Cited by 25 publications

(16 citation statements)

References 203 publications

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“…Some Lactobacillus strains isolated from fermented cereal beverages have shown a remarkable ability to degrade the starch present in the unfermented base because of the presence of α and β amylases (Gotcheva et al, 2018). Amylolytic lactic acid bacteria have gained interest because of their short‐chain fatty acids production during the fermentation in the colon (Maske et al, 2021).…”

Section: Resultsmentioning

confidence: 99%

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Scavenging peptides, antioxidant activity, and hypoglycemic activity of a germinated amaranth ( Amaranthus hypochondriacus L.) beverage fermented by Lactiplantibacillus plantarum

Hernández‐García

Melgar‐Lalanne

Téllez‐Medina

et al. 2022

Journal of Food Biochemistry

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Amaranthus hypochondriacus L. is a pseudocereal with nutritional properties. Some bioactive peptides have been identified from amaranth protein isolates. The metabolic reactions developed during seed germination have produced different functional foods. The present research aimed to develop a non-dairy germinated amaranthbased functional beverage fermented by Lactiplantibacillus plantarum (LP) strain using Lacticaseibacillus casei Shirota (LCS) as control. The content of betalains (BT), total phenolic compounds (TFC), antioxidant capacity (DPPH, ABTS, FRAP), color changes, and scavenging bioactive peptides were determined. BT in the original base was significantly increased after fermentation by LP and LCS (from 1.276 ± 0.030 to 2.732 ± 0.196 and 1.904 ± 0.760 mg/100 ml, respectively). TFC increased after fermentation; however, no significant differences were found between the two strains (p > .05). The fermentation did not decrease the antioxidant content of the germinated amaranth base. However, a slight increase in the antioxidant capacity was found by DPPH, ABTS, and FRAP in the beverage fermented by LP compared with the LCS one. Moreover, the peptidomic approach suggested 18 peptides with scavenging activity. Thus, a bioactive food product with antioxidant properties was obtained by germination of A. hypochondriacus and its subsequent fermentation by LP. Practical applicationsNon-dairy fermented beverages are novel carriers for probiotics and beneficial metabolites. This research evaluated the antioxidant and hypoglycemic activity of a fermented drink made with amaranth (Amaranthus hypochondriacus) and a potential probiotic strain (Lactiplantibacillus plantarum). The results led to conclude that it is possible to develop functional drinks with potential antioxidant and hypoglycemic activities and provide the biochemical basis for further research and development.

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Section: Resultsmentioning

confidence: 99%

“…Amylolytic lactic acid bacteria have gained interest because of their short-chain fatty acids production during the fermentation in the colon (Maske et al, 2021).…”

Section: Amylase Activity and Hypoglycaemic Activitymentioning

confidence: 99%

Scavenging peptides, antioxidant activity, and hypoglycemic activity of a germinated amaranth ( Amaranthus hypochondriacus L.) beverage fermented by Lactiplantibacillus plantarum

Hernández‐García

Melgar‐Lalanne

Téllez‐Medina

et al. 2022

Journal of Food Biochemistry

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“…Gut-microbiomes produce enzymes that behave in complementary ways in human metabolism [32]. In the gut microbiome niche, LAB play critical roles in digestion, nutrient absorption, and improvement of nutritional value using numerous enzymes [33].…”

Section: Discussionmentioning

confidence: 99%

“…In the gut microbiome niche, LAB play critical roles in digestion, nutrient absorption, and improvement of nutritional value using numerous enzymes [33]. Most represent enzymes in Lactobacillus are lactase, βgalactosidase, glycosidase, protease, lipase, esterase and phytase [32,33]. Otherwise β-glucuronidase, which is released by Escherichia, Clostridium, and Staphylococcus [32], is associated with potential carcinogenic metabolite conversion [26,32].…”

Section: Discussionmentioning

confidence: 99%

“…Most represent enzymes in Lactobacillus are lactase, βgalactosidase, glycosidase, protease, lipase, esterase and phytase [32,33]. Otherwise β-glucuronidase, which is released by Escherichia, Clostridium, and Staphylococcus [32], is associated with potential carcinogenic metabolite conversion [26,32]. L. gasseri LM1065 released 11 enzymes, including βgalactosidase whereas β-glucuronidase activity was not found (Table 5).…”

Section: Discussionmentioning

confidence: 99%

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Complete Genome Sequencing and Functional Property Analysis of Lactobacillus gasseri LM1065 for industrial application

Bae¹,

Lee²,

Jung³

et al. 2022

Preprint

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Probiotics are defined as live organisms in the host that contribute to health benefits. Lactobacillus gasseri LM1065, isolated from human breast milk, was investigated for its probiotic properties based on its genome. Human breast milk was donated by a healthy woman. The isolated Lactobacillus strain was identified as L. gasseri and named LM1065. Complete genome sequencing and de novo assembly were performed using the PacBio RS II system and hierarchical genome assembly process (HGAP). Probiotic properties were determined by the resistance of the strain to gastric conditions, adherence ability, enzyme production, and safety assessment. The fungistatic effect and the ability to inhibit hyphae transition were studied using the cell-free supernatant (CFS) of L. gasseri LM1065. L. gasseri LM1065 showed high gastric pepsin tolerance and mild tolerance to bile salts. Auto-aggregation ability and hydrophobicity were measured to be 61.21% and 61.55%, respectively. These properties resulted in the adherence of the bacteria to the human intestinal epithelial cells (2.02%). In addition, antibiotic-resistance genes and putative virulence genes were not predicted in the complete genome sequence of L. gasseri LM1065, and antibiotic susceptibility was satisfied by the criteria of the European Food Safety Authority using a cut-off test. CFS showed a fungistatic effect and suppressed the tricarboxylic acid cycle in Candida albicans (29.02%). CFS also inhibited the transition to true hyphae and damaged the blastoconidia. This study demonstrates the essential properties of this novel probiotic, L. gasseri LM1065, and its potential to inhibit vaginal Candida albicans infection.

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Applications of Microbial Enzymes in the Food Industry

Shukla,

Girdhar,

Mohan

2023

Food Microbial Sustainability

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A review on enzyme-producing lactobacilli associated with the human digestive process: From metabolism to application

Cited by 25 publications

References 203 publications

Scavenging peptides, antioxidant activity, and hypoglycemic activity of a germinated amaranth ( Amaranthus hypochondriacus L.) beverage fermented by Lactiplantibacillus plantarum

Scavenging peptides, antioxidant activity, and hypoglycemic activity of a germinated amaranth ( Amaranthus hypochondriacus L.) beverage fermented by Lactiplantibacillus plantarum

Complete Genome Sequencing and Functional Property Analysis of Lactobacillus gasseri LM1065 for industrial application

Applications of Microbial Enzymes in the Food Industry

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