Fructooligosaccharides metabolism and effect on bacteriocin production in Lactobacillus strains isolated from ensiled corn and molasses

Muñoz, Mónica; Mosquera, Ángela; Alméciga-Díaz, Carlos J.; Meléndez, Adelina P; Sánchez, Oscar F.

doi:10.1016/j.anaerobe.2012.01.007

Cited by 39 publications

(26 citation statements)

References 40 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…It has been shown that FOS enhanced the bacteriocin production by lactobacilli against human pathogens (Muñoz et al . ). However, in this study we could see antimicrobial activity of tested lactobacilli strain against Cl.…”

Section: Discussionmentioning

confidence: 97%

Prebiotic preferences of human lactobacilli strains in co-culture with bifidobacteria and antimicrobial activity against Clostridium difficile

et al. 2015

View full text Add to dashboard Cite

show abstract

Section: Discussionmentioning

confidence: 97%

Prebiotic preferences of human lactobacilli strains in co-culture with bifidobacteria and antimicrobial activity against Clostridium difficile

et al. 2015

View full text Add to dashboard Cite

show abstract

“…The mechanism of their action is not clear, but it is thought to involve preferential utilization of oligosaccharides by host-friendly bacterial species such as bifidobacteria or lactobacilli, indicating that prebiotic substances might have the capacity to protect against infections and reduce the presence of clinically relevant pathogens in the faecal flora [57], [58]. Another proposed mechanism involves enhanced bacteriocin secretion by lactobacilli [59], which in turn facilitates the incorporation of bacteria into a niche and inhibits the invasion of competing strains or pathogens, leading ultimately to a modulation of the microbiota and of the host immune system.…”

Section: Discussionmentioning

confidence: 99%

Fructooligosacharides Reduce Pseudomonas aeruginosa PAO1 Pathogenicity through Distinct Mechanisms

et al. 2014

View full text Add to dashboard Cite

Pseudomonas aeruginosa is ubiquitously present in the environment and acts as an opportunistic pathogen on humans, animals and plants. We report here the effects of the prebiotic polysaccharide inulin and its hydrolysed form FOS on this bacterium. FOS was found to inhibit bacterial growth of strain PAO1, while inulin did not affect growth rate or yield in a significant manner. Inulin stimulated biofilm formation, whereas a dramatic reduction of the biofilm formation was observed in the presence of FOS. Similar opposing effects were observed for bacterial motility, where FOS inhibited the swarming and twitching behaviour whereas inulin caused its stimulation. In co-cultures with eukaryotic cells (macrophages) FOS and, to a lesser extent, inulin reduced the secretion of the inflammatory cytokines IL-6, IL-10 and TNF-α. Western blot experiments indicated that the effects mediated by FOS in macrophages are associated with a decreased activation of the NF-κB pathway. Since FOS and inulin stimulate pathway activation in the absence of bacteria, the FOS mediated effect is likely to be of indirect nature, such as via a reduction of bacterial virulence. Further, this modulatory effect is observed also with the highly virulent ptxS mutated strain. Co-culture experiments of P. aeruginosa with IEC18 eukaryotic cells showed that FOS reduces the concentration of the major virulence factor, exotoxin A, suggesting that this is a possible mechanism for the reduction of pathogenicity. The potential of these compounds as components of antibacterial and anti-inflammatory cocktails is discussed.

show abstract

“…Multiple bacterial taxa in the gut can utilize oligosaccharide(s), including the members of Firmicutes , Bacteroides , Bifidobacterium , Lactobacillus , and Clostridium (Pedreschi, Campos, Noratto, Chirinos, & Cisneros‐Zevallos, ; Van der Meulen, Makras, Verbrugghe, Adriany, & De Vuyst, ), and in return, fructans can be utilized and significantly increase the relative abundance of Actinobacteria , Firmicutes , or Bacteroides (Sonnenburg et al., ). FOSs were found to suppress the growth and colonization of Salmonella (especially when FOS was used as the sole carbon source) (Bailey, Blankenship, & Cox, ) and impart significant antimicrobial effects (Munoz, Mosquera, Almeciga‐Diaz, Melendez, & Sanchez, ). Moreover, FOSs could significantly promote antimicrobial activity such as the antibacterial activity of Lactobacillus against Listeria monocytogenes , Enterococcus faecalis , Escherichia coli , and Salmonella Enteritidis (Munoz et al., ).…”

Section: Approaches For Enhancing Desired Compounds and Bioactivity Omentioning

confidence: 99%

“…FOSs were found to suppress the growth and colonization of Salmonella (especially when FOS was used as the sole carbon source) (Bailey, Blankenship, & Cox, 1991) and impart significant antimicrobial effects (Munoz, Mosquera, Almeciga-Diaz, Melendez, & Sanchez, 2012). Moreover, FOSs could significantly promote antimicrobial activity such as the antibacterial activity of Lactobacillus against Listeria monocytogenes, Enterococcus faecalis, Escherichia coli, and Salmonella Enteritidis (Munoz et al, 2012).…”

Section: Interactions Of the Key Compounds In Bg With Desired And Undmentioning

confidence: 99%

Formation, nutritional value, and enhancement of characteristic components in black garlic: A review for maximizing the goodness to humans

Qiu

Zheng

Zhang

et al. 2020

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Black garlic (BG) is essentially a processed food and obtained through the transformation of fresh garlic (FG) (Allium sativum L.) via a range of chemical reactions (including the Maillard reaction) and microbial fermentation. This review provides the up‐to‐date knowledge of the dynamic and complicated changes in major components during the conversion of FG to BG, including moisture, lipids, carbohydrates (such as sugars), proteins, organic acids, organic sulfur compounds, alkaloids, polyphenols, melanoidins, 5‐hydroxymethylfurfural, vitamins, minerals, enzymes, and garlic endophytes. The obtained evidence confirms that BG has several advantages over FG in certain product attributes and biological properties (especially antioxidant activity), and the factors affecting the quality of BG include the type and characteristics of FG and processing technologies and methods (especially pretreatments, and processing temperature and humidity). The interactions among garlic components, and between garlic nutrients and microbes, as well as the interplay between pretreatment and main manufacturing process, all determine the sensory and nutritional qualities of BG. Before BG is marketed as a novel snack or functional food, more research is required to fill the knowledge gaps related to quantitative monitoring of the changes in metabolites (especially those taste‐active and/or biological‐active substances) during BG manufacturing to maximize BG's antioxidant, anticancer, antiobesity, anti‐inflammatory, immunostimulatory, anti‐allergic, hepatoprotective, cardioprotective and oxidative stress‐/hangover syndrome‐reducing functions, and beneficial effects on memory/nervous systems. Assessments of the quality, efficacy, and safety of BG should be performed considering the impacts of BG production conditions, postproduction handling, and intake methods.

show abstract

Fructooligosaccharides metabolism and effect on bacteriocin production in Lactobacillus strains isolated from ensiled corn and molasses

Cited by 39 publications

References 40 publications

Prebiotic preferences of human lactobacilli strains in co-culture with bifidobacteria and antimicrobial activity against Clostridium difficile

Prebiotic preferences of human lactobacilli strains in co-culture with bifidobacteria and antimicrobial activity against Clostridium difficile

Fructooligosacharides Reduce Pseudomonas aeruginosa PAO1 Pathogenicity through Distinct Mechanisms

Formation, nutritional value, and enhancement of characteristic components in black garlic: A review for maximizing the goodness to humans

Contact Info

Product

Resources

About