Evaluation of different bacterial honey isolates as probiotics and their efficient roles in cholesterol reduction

Abdelsamad, Noura; Esawy, Mona A.; Mahmoud, Zeinab E.; El-Shazly, Asmaa I; Elsayed, Tarek; Gamal, Amira A.

doi:10.1007/s11274-022-03259-8

Cited by 8 publications

(6 citation statements)

References 56 publications

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“…The Bacillus sp. possess good antioxidant potential and is able to produce lipase and cholesterol oxidase enzyme that help in reducing the low‐density lipoprotein cholesterol (Abdelsamad et al ., 2022). Likewise, the Lactobacillus spp .…”

Section: Resultsmentioning

confidence: 99%

Changes in quality and bacterial profiles of Tualang and Kelulut honeys preserved by post‐harvest maturation

Yap,

Chin,

Niranjan

et al. 2024

Int J of Food Sci Tech

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SummaryPost‐harvest maturation of two Malaysian honeys, the Tualang and Kelulut was studied by measuring changes in physicochemical and antioxidant properties, hydroxymethylfurfural (HMF) contents and bacterial profiles at room temperature of 23–26 °C. After maturation at the recommended period of 26 weeks, water activity of both honeys increased between 0.89% and 2.34% while free acidity increased between 2.05% and 2.24%. Results suggested the prominence of fermentation reactions in honey during post‐harvest maturation as fructose concentration reduced by 10.6% and 1.05% for the Tualang and Kelulut honey, respectively, while HMF concentrations were kept at a safe limit of 48.00 and 61.23 mg/kg honey. The total phenolic content of Tualang and Kelulut honey increased significantly by 12.61% and 54.66% respectively. The highlight of this post‐harvest maturation process for Kelulut honey was the improvement found in antioxidant properties of DPPH radical scavenging activity by 10.01%–54.74% and also the probiotic‐like potential in terms significant increase in relative abundance of the Bacillus genera to 2.6% and Lactobacillus to 6.25% at 26 weeks. The prolonged maturation process up to 1 year however revealed continuous accumulation of HMF to values above 80 mg/kg honey, surpassing the limits by the Codex Alimentarius Commission despite improvements of antioxidant properties and bacterial profiles.

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Section: Resultsmentioning

confidence: 99%

Changes in quality and bacterial profiles of Tualang and Kelulut honeys preserved by post‐harvest maturation

Yap,

Chin,

Niranjan

et al. 2024

Int J of Food Sci Tech

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“…Bacillus licheniformis Y4 has potential probiotic properties and can also reduce sodium selenite to produce SeNPs with beneficial advantages, and the combination of the strain and SeNPs can be better applied in feed. [ 57 , 58 ]. The growth-promoting potential of probiotics is realized once they have entered the digestive tracts of animals.…”

Section: Discussionmentioning

confidence: 99%

Enhancing the Activity of Carboxymethyl Cellulase Enzyme Using Highly Stable Selenium Nanoparticles Biosynthesized by Bacillus paralicheniformis Y4

Wang

Duan

et al. 2022

Molecules

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The inorganic selenium is absorbed and utilized inefficiently, and the range between toxicity and demand is narrow, so the application is strictly limited. Selenium nanoparticles have higher bioactivity and biosafety properties, including increased antioxidant and anticancer properties. Thus, producing and applying eco-friendly, non-toxic selenium nanoparticles in feed additives is crucial. Bacillus paralicheniformis Y4 was investigated for its potential ability to produce selenium nanoparticles and the activity of carboxymethyl cellulases. The selenium nanoparticles were characterized using zeta potential analyses, Fourier transform infrared (FTIR) spectroscopy, and scanning electron microscopy (SEM). Additionally, evaluations of the anti-α-glucosidase activity and the antioxidant activity of the selenium nanoparticles and the ethyl acetate extracts of Y4 were conducted. B. paralicheniformis Y4 exhibited high selenite tolerance of 400 mM and the selenium nanoparticles had an average particle size of 80 nm with a zeta potential value of −35.8 mV at a pH of 7.0, suggesting that the particles are relatively stable against aggregation. After 72 h of incubation with 5 mM selenite, B. paralicheniformis Y4 was able to reduce it by 76.4%, yielding red spherical bio-derived selenium nanoparticles and increasing the carboxymethyl cellulase activity by 1.49 times to 8.96 U/mL. For the first time, this study reports that the carboxymethyl cellulase activity of Bacillus paralicheniforis was greatly enhanced by selenite. The results also indicated that B. paralicheniformis Y4 could be capable of ecologically removing selenite from contaminated sites and has great potential for producing selenium nanoparticles as feed additives to enhance the added value of agricultural products.

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“…23,24 The bacteria produce beneficial substances such as amino acids, vitamins, enzymes and it is known to reduce low density cholesterol (LDL) in humans. 25,26 Also, it produces anti-microbial agents against various pathogenic bacteria. [27][28][29][30] However, it has been reported that B. paralicheniformis possesses genes that provide resistance to antibiotics such as clindamycin, erythromycin, streptomycin and chloramphenicol.…”

Section: Bacillus Safensis 100mentioning

confidence: 99%

Investigation of Bacteria from Spoiled Bottled Salad Dressing Leading to Gas Explosion

et al. 2022

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Background In 2020, an incident involving spoiled salad dressing from a commercial source occurred. Upon opening the bottle, the contents exploded from gas that seemed to have fermented inside the bottle. For safety concerns, we sought to investigate the bacteria from the salad dressing in order to notify the company that made the product and relevant authorities. Methods Anaerobic and carbon dioxide culture methods were used. To determine species of colonies, MALDI-TOF-MS and 16S rRNA whole sequencing were performed. Results There were no colonies grown in anaerobic condition; however, we obtained three colonies from the carbon dioxide atmosphere. We determined the first colony as Alkalihalobacillus clausii (Bacillus clausii), the second as Bacillus spp. such as B. australimaris, B. safensis or B. safensis subsp. osmophilus and the third as B. paralicheniformis. Phylogenic tree analysis using the16S rRNA sequence revealed these colonies to be in a proximity of known gas-producing species. The NCBI database search revealed that a key gas production pathway gene, pyruvate formate-lyase (pfl), of which the gene product catalyzes pyruvate to formate conversion, exists in B. paralicheniformis. Formate dehydrogenase (FdhH) produces CO 2 from formate that the coding gene fdhF positive bacteria can participate in gas production when formate is present in the culture. And we found fdhF from A. clausii, B. australimaris/B. safensis and B. paralicheniformis. Furthermore, under butanediol producing pathway, genes coding two enzymes involved in CO 2 production, namely als and ald, existed in B. australimaris/B. safensis and B paralicheniformis, whereas A. clausii possessed als. Conclusion Candidate species A. clausii, B. australimaris/B. safensis and B. paralicheniformis from spoiled salad dressing were thought to produce CO 2 gas each from their own enzymes, or in combination, which caused the explosion upon opening. The endospore forming nature of Bacillus should alert us to be cautious when considering food producing process regulations where we need to thoroughly heat any product during manufacture in order to inactivate any bacteria as there is the possibility of this type of dangerous occurrence.

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Evaluation of different bacterial honey isolates as probiotics and their efficient roles in cholesterol reduction

Cited by 8 publications

References 56 publications

Changes in quality and bacterial profiles of Tualang and Kelulut honeys preserved by post‐harvest maturation

Changes in quality and bacterial profiles of Tualang and Kelulut honeys preserved by post‐harvest maturation

Enhancing the Activity of Carboxymethyl Cellulase Enzyme Using Highly Stable Selenium Nanoparticles Biosynthesized by Bacillus paralicheniformis Y4

Investigation of Bacteria from Spoiled Bottled Salad Dressing Leading to Gas Explosion

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