Physiological Characteristics and Anti-Diabetic Effect of
                        Pediococcus pentosaceus KI62

Kim, Seul-Ki; Hong, Saw-See; Lim, Sang-Dong

doi:10.5851/kosfa.2020.e99

Cited by 4 publications

(3 citation statements)

References 39 publications

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“…In addition, prior studies have shown that various strains of P. pentosaceus have anti-inflammatory, anticancer, antioxidant, detoxification, and lipid-lowering effects (Chung et al 2021;Jiang et al 2021;Li et al 2021;Dong et al 2022). Notably, in line with our findings, there were indications of encouraging adherence to P. pentosaceus (Kim et al 2021).…”

Section: Discussionsupporting

confidence: 90%

Probiotic potential of lactic acid bacteria isolated from yaks

He,

Li,

et al. 2024

Animal Diseases

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The prevalence of bacterial digestive diseases in plateau animals has caused considerable losses to the Tibetan livestock industry. Therefore, this study aimed to isolate safe lactic acid bacteria (LAB) with beneficial probiotic properties to protect yaks from intestinal diseases. After 16S rDNA matching, four strains of Lactobacillus fermentum (A4), Pediococcus pentosaceus (A3.4 and A1.2), and Pediococcus acidilactici (B1.9) were isolated from the intestinal tissues and content of healthy yaks. The results indicated that A4 was more tolerant to bile salt (0.3%), while A3.4 had better stability in an acidic (pH = 3.0) environment. The results of the antibacterial activity test suggested that the isolates inhibited most pathogenic bacteria by up to 20%, except for A3.4, which inhibited Pasteurella and Staphylococcus aureus by more than 20%. Moreover, the results of the antioxidant test demonstrated that A4 and A3.4 had potent antioxidant activity. In addition, the drug sensitivity test revealed that the isolates were susceptible to commonly used antibiotics. In terms of safety, the isolates promoted growth, enhanced intestinal development, and protected the intestinal barrier without causing any adverse effects. In conclusion, LAB isolated from yak intestinal contents are potential probiotics with excellent antibacterial properties.

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Section: Discussionsupporting

confidence: 90%

Probiotic potential of lactic acid bacteria isolated from yaks

He,

Li,

et al. 2024

Animal Diseases

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“…The authors suggest that this can be an interesting property. It could be used as an anti-diabetic probiotic [62].…”

Section: Qualitative and Quantitative Hydrolases Analysismentioning

confidence: 99%

Hydrolase Activities of Sourdough Microorganisms

et al. 2023

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Sourdough is renowned for improving bakery products’ nutritional and quality characteristics through the enzymes produced by its microbiota. Among the enzymatic framework present in sourdough fermentation, amylase, cellulase, and peptidase are responsible for many of the properties valued in sourdough products. Furthermore, there is an increasing concern regarding the allergenic potential of gluten, which motivates the investigation of enzymatic gluten hydrolysis. This study aimed to select probiotics, isolate and identify microorganisms from sourdough, and assess their amylase, cellulase, and peptidase profiles. Additionally, a rapid screening method was developed for gluten and wheat flour hydrolysis, and gluten zymography and enzymography were performed. As a result, 18 microorganisms were isolated from sourdough and identified. The probiotic Bacillus licheniformis LMG-S 28935, and three microorganisms isolated from sourdough, the Limosilactobacillus fermentum, Pediococcus pentosaceus, and Saccharomyces cerevisiae, completed the profile of analyzed hydrolases and presented the capacity to hydrolyze gluten. These findings contribute to a better understanding of sourdough microorganisms’ hydrolase activities in the bakery science and technology field. In addition, an efficient, fast, and economical method for screening extracellular glutenase, produced by microorganisms, was applied. To our knowledge, it was the first time that amylase, cellulase, and peptidase activities were assessed from sourdough microorganisms.

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“…To measure the degree to which goat meat extract inhibits the digestion and absorption of monosaccharides, the α-glucosidase enzyme reaction of the extracts was evaluated according to the methods developed by Kim et al (2021) and Si et al (2010). Briefly, 50-μL aliquots of HE, HWE, and EE were mixed with 50 μL of α-glucosidase (Sigma-Aldrich, St. Louis, USA) in 50 μL of 200 mM potassium phosphate buffer (pH 6.5) (Sigma-Aldrich).…”

Section: α-Glucosidase Inhibitory Activitymentioning

confidence: 99%