Effect of lactic acid bacteria and yeast fermentation on antimicrobial, antioxidative and metabolomic profile of naturally carbonated probiotic whey drink

Kadyan, Saurabh; Rashmi, Hogarehalli Mallappa; Pradhan, Diwas; Kumari, Anisha; Chaudhari, Arghya; Deshwal, Gaurav Kr

doi:10.1016/j.lwt.2021.111059

Cited by 42 publications

(22 citation statements)

References 49 publications

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“…Therefore, in recent years, much attention has been paid to natural innovative substances and alternative technological solutions, such as the green compound Phenyllactic acid [ 8 ]. Phenyllactic acid (PLA) is an organic acid with broad-spectrum antimicrobial activity, used as preservative in the food industry with capacity to prolong food shelf life [ 9 , 10 ]. PLA is also widely used in many other fields, such as medicine, feed, cosmetics, and gel materials, due to its non-toxicity to humans [ 11 , 12 ].…”

Section: Introductionmentioning

confidence: 99%

Anti-Biofilm Activity of Phenyllactic Acid against Clinical Isolates of Fluconazole-Resistant Candida albicans

Maione

Imparato

Buonanno

et al. 2023

JoF

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Commonly found colonizing the human microbiota, Candida albicans is a microorganism known for its ability to cause infections, mainly in the vulvovaginal region, and is responsible for 85% to 90% of vulvovaginal candidiasis (VVC) cases. The development of drug resistance in C. albicans isolates after long-term therapy with fluconazole is an important complication to solve and new therapeutic strategies are required to target this organism and its pathogenicity. In the present study, phenyllactic acid (PLA) an important broad-spectrum antimicrobial compound was investigated for its antifungal and antivirulence activities against clinical isolates of C. albicans. Previously characterized strains of C. albicans isolates from women with VVC and C. albicans ATCC90028 were used to evaluate the antimicrobial and time dependent killing assay activity of PLA showing a MIC 7.5 mg mL−1 and a complete reduction of viable Candida cells detected by killing kinetics after 4 h of treatment with PLA. Additionally, PLA significantly reduced the biomass and the metabolic activity of C. albicans biofilms and impaired biofilm formation also with changes in ERG11, ALS3, and HWP1 genes expression as detected by qPCR. PLA eradicated pre-formed biofilms as showed also with confocal laser scanning microscopy (CLSM) observations. Furthermore, the compound prolonged the survival rate of Galleria mellonella infected by C. albicans isolates. These results indicate that PLA is a promising candidate as novel and safe antifungal agents for the treatment of vulvovaginal candidiasis.

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Section: Introductionmentioning

confidence: 99%

Anti-Biofilm Activity of Phenyllactic Acid against Clinical Isolates of Fluconazole-Resistant Candida albicans

Maione

Imparato

Buonanno

et al. 2023

JoF

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“…Otro producto generado a partir de lactosuero es el reportado por Kadyan et al (2021), una bebida probiótica carbonatada utilizando una combinación del probiótico Lactobacillus plantarum y levadura K. lactis, obteniendo un resultado de 10 8 células/mL, con actividad antioxidante y antimicrobiana, con bajo contenido alcohólico y con sabor ligeramente ácido y dulce.…”

Section: Producción De Bebidasunclassified

Kluyveromyces marxianus, sus aplicaciones en lactosuero

Hernández-Cruz

Vázquez-Cuevas²,

Castro-Rosas³

et al. 2023

ICBI

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El lactosuero es un residuo de la industria láctea, generado principalmente en la producción de queso. Este residuo representa entre el 80 y 90% del volumen de leche utilizada para la producción de queso, el cual se caracteriza por su alto contenido orgánico, con la capacidad de contaminar ríos, lagos, suelos, entre otros, cuando es desechado sin tratamiento previo, lo cual lo convierte de interés ambiental. Sin embargo, el principal problema de la mayoría de las industrias queseras, es no contar con sistemas adecuados para su gestión, en gran medida por su costoso tratamiento. Ante la situación planteada, la alta carga orgánica del lactosuero tiene potencial de ser valorizada como una fuente de carbono renovable, principalmente por su contenido de lactosa. Este disacárido puede ser tratado con Kluyveromyces marxianus, levadura con capacidad de degradar lactosa y utilizarla en la producción de diferentes productos. El presente documento, es una revisión de los bio-productos generados a partir de lactosuero utilizando la levadura Kluyveromyces marxianus, con el objetivo de proporcionar información comparativa de resultados de pre-tratamientos realizados al lactosuero, rendimiento de productos y reducción de contenido orgánico.

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“…Acids play a vital role in fermented beverages as they act as precursors in the synthesis of compounds like esters, alcohols, and methyl ketones. Esters are produced through esteri cation of organic acids with alcohols or the metabolism of amino acids [19]. However, most organic acids are nonvolatile compounds that cannot be detected by HS-SPME-GCMS.…”

Section: Analysis By Hs-spme-gc-msmentioning

confidence: 99%

Determining the changes in metabolites of Dendrobium officinale juice fermented with starter cultures containing Saccharomycopsis fibuligera FBKL2.8DCJS1 and Lactobacillus paracasei FBKL1.3028 through untargeted metabolomics

Liu

Luo

Qiu

et al. 2022

Preprint

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Background The present study aimed to investigate the changes in volatile components and metabolites of Dendrobium officinale (D. officinale) juice fermented with starter cultures containing Saccharomycopsis fibuligera and Lactobacillus paracasei at 28 ℃ for 15 days and post-ripened at 4 ℃ for 30 days using untargeted metabolomics of liquid chromatography-mass spectrometry (LC-MS) and headspace solid-phase microextraction-gas chromatography (HS-SPME-GC-MS) before and after fermentation. Results The results showed that the alcohol contents in the S. fibuligera group before fermentation and after fermentation were 444.806 ± 10.310 µg/mL and 510.999 ± 38.431 µg/mL, respectively. While the alcohol content in the fermentation broth group inoculated with the co-culture of L. paracasei + S. fibuligera was 504.758 ± 77.914 µg/mL, with a significant increase in the contents of 3-Methyl-1-butanol, Linalool, Phenylethyl alcohol, and 2-Methyl-1-propanol. Moreover, the Ethyl L (-)-lactate content in the co-culture L. paracasei + S. fibuligera group (7.718 ± 6.668 µg/mL) was higher than those in the L. paracasei (2.798 ± 0.443 µg/mL) and S. fibuligera monoculture groups (0 µg/mL). The co-culture of L. paracasei + S. fibuligera significantly contributed to the metabolic production of ethyl L (-)-lactate in D. officinale juice. The total number of differential metabolites screened after fermentation mainly included alcohols, organic acids, amino acids, nucleic acids, and their derivatives. Of them, twenty-three metabolites were significantly up-regulated in the ten key metabolic pathways of the co-culture L. paracasei + S. fibuligera group, including 11 types of acids. Furthermore, the metabolic pathways, such as pentose and glucuronate interconversions, the biosynthesis of alkaloids derived from terpenoid and polyketide, and aminobenzoate degradation were significantly upregulated in this group. These three metabolic pathways facilitate the synthesis of bioactive substances, such as terpenoids, polyketides, and phenols, and enrich the flavor composition of D. officinale juice. Conclusions The study results demonstrated that the co-culture of L. paracasei + S. fibuligera could promote the flavor harmonization of fermented products, and provide a theoretical basis for the study of the flavor of D. officinale juices and the functional investigation of fermentation metabolites.

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Effect of lactic acid bacteria and yeast fermentation on antimicrobial, antioxidative and metabolomic profile of naturally carbonated probiotic whey drink

Cited by 42 publications

References 49 publications

Anti-Biofilm Activity of Phenyllactic Acid against Clinical Isolates of Fluconazole-Resistant Candida albicans

Anti-Biofilm Activity of Phenyllactic Acid against Clinical Isolates of Fluconazole-Resistant Candida albicans

Kluyveromyces marxianus, sus aplicaciones en lactosuero

Determining the changes in metabolites of Dendrobium officinale juice fermented with starter cultures containing Saccharomycopsis fibuligera FBKL2.8DCJS1 and Lactobacillus paracasei FBKL1.3028 through untargeted metabolomics

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