Lactic acid bacteria isolated from equid milk and their extracellular metabolites show great probiotic properties and anti-inflammatory potential

Kostelac, Deni; Gerić, Marko; Gajski, Goran; Markov, Ksenija; Domijan, Ana Marija; Čanak, Iva; Jakopović, Željko; Svetec, Ivan‐Krešimir; Žunar, Bojan; Frece, Jadranka

doi:10.1016/j.idairyj.2020.104828

Cited by 21 publications

(19 citation statements)

References 43 publications

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“…In this method, the absorbance of mixed planktonic bacteria is measured over time (at the beginning of the experiment and at selected time points). Through the absorbance values it is possible to determine the aggregation index ( Kostelac et al, 2020 ;Malik et al, 2003 ). That method is not amenable for simultaneous screening of larger numbers of samples ( Arzmi et al, 2015 ;Ledder et al, 2008 ).…”

Section: Methodology To Study Coaggregationmentioning

confidence: 99%

Bacterial coaggregation in aquatic systems

et al. 2021

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The establishment of a sessile community is believed to occur in a sequence of steps where genetically distinct bacteria can become attached to partner cells via specific molecules, in a process known as coaggregation. The presence of bacteria with the ability to autoaggregate and coaggregate has been described for diverse aquatic systems, particularly freshwater, drinking water, wastewater, and marine water. In these aquatic systems, coaggregation already demonstrated a role in the development of complex multispecies sessile communities, including biofilms. While specific molecular aspects on coaggregation in aquatic systems remain to be understood, clear evidence exist on the impact of this mechanism in multispecies biofilm resilience and homeostasis. The identification of bridging bacteria among coaggregating consortia has potential to improve the performance of wastewater treatment plants and/or to contribute for the development of strategies to control undesirable biofilms. This study provides a comprehensive analysis on the occurrence and role of bacterial coaggregation in diverse aquatic systems. The potential of this mechanism in water-related biotechnology is further described, with particular emphasis on the role of bridging bacteria.

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Section: Methodology To Study Coaggregationmentioning

confidence: 99%

Bacterial coaggregation in aquatic systems

et al. 2021

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“…Lactobacillus rhamnosus is frequently reported to reduce the risk of antibiotic-associated diarrhea in children [41,42]. The strains Lactobacillus bulgaricus, Lactobacillus plantarum, and Streptococcus thermophilus exerted significant anti-inflammatory potential [43,44]. Moreover, a meta-analysis on the use of probiotic bacteria in cancer patients undergoing chemotherapy and radiation therapy revealed encouraging results about the prevention of radiation-induced diarrhea [45,46].…”

Section: Functionality Of Probioticsmentioning

confidence: 99%

Probiotics in Functional Foods: Survival Assessment and Approaches for Improved Viability

et al. 2022

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Nowadays, food is no longer just for nutrition. Consumers are more demanding and expect to get health benefits from their daily meals. Various areas of the food industry are in great demand of functional chemicals to enhance the taste and nutritional value of their products. Probiotic bacteria have already been part of the human’s routine for good gut microbiota maintenance in terms of pharmaceutical products. Their incorporation in food however is a challenging task that offers great opportunities but has limitations as well. Specifically, the purpose of this review is to emphasize the importance of probiotics in food, to assess their survival through gastrointestinal tract, and to highlight the recent advances in approaches for their improved viability.

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“…It has increased in popularity as a result of its biological properties, such as antibacterial and antioxidant activity ( Vincenzetti et al, 2017 ). Its antibacterial action resulted from a large microbial variety, primarily lactic acid bacteria (LAB), which are widely regarded as safe microorganisms (GRAS) because of their long and safe usage as starter cultures in fermented foods ( Kostelac et al, 2021 ). LABs are bacilli and cocci-shaped bacteria that form a wide range of microorganisms.…”

Section: Introductionmentioning

confidence: 99%

“…The production of lactic acid, which is the end result of the fermentation of various sugars, is a common trait of these bacteria ( Derdak et al, 2021 , Sakoui et al, 2020 ). Furthermore, these microorganisms may be a source of antimicrobial and antifungal metabolites such as organic acids, reuterin, hydrogenperoxide, diacetyl, carbondioxide, bacteriocins, and exopolysaccharides (EPS), which inhibit pathogens contaminating milk during processing, transport, storage, and preparation ( Daba et al, 2021 , Kostelac et al, 2021 ).…”

Section: Introductionmentioning

confidence: 99%