Production, optimization and probiotic characterization of potential lactic acid bacteria producing siderophores

Panda, Smita H.; Goli, Jyothsna Khanna; Das, Subhra; Mohanty, Nakulananda

doi:10.3934/microbiol.2017.1.88

Cited by 13 publications

(6 citation statements)

References 40 publications

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“…From day 0 to 7 of fermentation, the pH decreased gradually from 5.44 ± 0.38 to 3.46 ± 0.02, the TTA and the lactic acid content increased while the TSS content decreased from 5.93% ± 0.05% to 5.33 ± 0.05. These results suggest that LAB can metabolize simple sugars present in blueberry‐based medium, resulting in the production of small amounts of organic acids and a decrease in the pH (Panda, Goli, & Das, ). Interestingly, the cell density of the bacteria in our prepared blueberry‐based medium continued to increase until the third day of fermentation (Table ).…”

Section: Resultsmentioning

confidence: 99%

Changes Over the Fermentation Period in Phenolic Compounds and Antioxidant and Anticancer Activities of Blueberries Fermented by Lactobacillus plantarum

Ryu

Kang

Cho

2019

Journal of Food Science

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This study determined the effects of blueberry fermentation by Lactobacillus plantarum on antioxidant and anticancer activities. The fermented blueberries extracted with 80% ethanol (FBE) showed increased superoxide dismutase‐like activity, increased scavenging of DPPH and alkyl radicals, and increased antiproliferative activity against human cervical carcinoma HeLa cells by inducing apoptosis. Seven representative phenolic compounds (malvidin 3‐O‐glucopyranoside, gallic acid, protocatechuic acid, catechol, chlorogenic acid, syringic acid, and epigallocatechin) in FBE were measured by high‐performance liquid chromatography at different fermentation times. The content of each phenolic compound in the FBE was dependent on the fermentation period. Protocatechuic acid and catechol levels increased significantly with fermentation time. Of these three major compounds (protocatechuic acid, catechol, and chlorogenic acid), catechol showed the most significant anticancer activity when HeLa cells were treated with each of these three compounds alone or mixed in various ratios. Pearson's product‐moment correlation analysis revealed that the increases in antioxidant and anticancer activities following blueberry fermentation were positively correlated with the phenolic acids present in FBE. Practical Application Blueberries fermented with a tannase‐producing lactic acid bacteria (LAB), Lactobacillus plantarum showed higher antioxidant activities and antiproliferative activities against human cervical carcinoma HeLa cells than did raw blueberries. L. plantarum fermentation biotransformed blueberry polyphenols into active phenol metabolites with strong antioxidant and antiproliferative activities. Our results suggest that fermented blueberries are rich in phenolic acids, which are a promising source of natural antioxidants and anticancer drugs and can be used as additives in food, pharmaceuticals, and cosmetic preparations.

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Section: Resultsmentioning

confidence: 99%

Changes Over the Fermentation Period in Phenolic Compounds and Antioxidant and Anticancer Activities of Blueberries Fermented by Lactobacillus plantarum

Ryu

Kang

Cho

2019

Journal of Food Science

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“…and Leptotrichia ( 16 , 80 , 81 ). Some of these bacteria have been shown to lack the ability to produce siderophores as is the case of Aa ( 82 , 83 ). Therefore, it is likely that these bacteria work as a team to thrive in the subgingival pocket, where the role of Aa may be to induce catecholamine (i.e., epinephrine) release by the infiltrating human neutrophils.…”

Section: Discussionmentioning

confidence: 99%

The Hunger Games: Aggregatibacter actinomycetemcomitans Exploits Human Neutrophils As an Epinephrine Source for Survival

2021

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Aggregatibacter actinomycetemcomitans is a gram-negative facultative anaerobe and an opportunistic oral pathogen, strongly associated with periodontitis and other inflammatory diseases. Periodontitis is a chronic inflammation of the periodontium resulting from the inflammatory response of the host towards the dysbiotic microbial community present at the gingival crevice. Previously, our group identified catecholamines and iron as the signals that activate the QseBC two-component system in A. actinomycetemcomitans, necessary for the organism to acquire iron as a nutrient to survive in the anaerobic environment. However, the source of catecholamines has not been identified. It has been reported that mouse neutrophils can release catecholamines. In periodontitis, large infiltration of neutrophils is found at the subgingival pocket; hence, we wanted to test the hypothesis that A. actinomycetemcomitans exploits human neutrophils as a source for catecholamines. In the present study, we showed that human neutrophils synthesize, store, and release epinephrine, one of the three main types of catecholamines. Human neutrophil challenge with A. actinomycetemcomitans induced exocytosis of neutrophil granule subtypes: secretory vesicles, specific granules, gelatinase granules, and azurophilic granules. In addition, by selectively inhibiting granule exocytosis, we present the first evidence that epinephrine is stored in azurophilic granules. Using QseC mutants, we showed that the periplasmic domain of the QseC sensor kinase is required for the interaction between A. actinomycetemcomitans and epinephrine. Finally, epinephrine-containing supernatants collected from human neutrophils promoted A. actinomycetemcomitans growth and induced the expression of the qseBC operon under anaerobic conditions. Based on our findings, we propose that A. actinomycetemcomitans promotes azurophilic granule exocytosis by neutrophils as an epinephrine source to promote bacterial survival.

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“…HY7715 showed the highest riboflavin production when 3% and 1% of yeast extract and soy peptone (v/w), respectively, were used as nitrogen sources (Figure 5A). As growth, temperature, and pH are the main variables in the production of metabolites in bacteria [52,53], riboflavin production of HY7715 in the previously determined optimal medium (Media 2) was measured at various temperatures and pH. The optimum riboflavin production pH of the HY7715 was pH 5.5 and the optimum temperature was 35 • C (Figure 5B,C).…”

Section: Optimization Of Media Composition and Growth Conditions For Riboflavin Productionmentioning

confidence: 94%

Probiotic Potential of a Novel Vitamin B2-Overproducing Lactobacillus plantarum Strain, HY7715, Isolated from Kimchi

Kim¹,

Choi²,

Lee³

et al. 2021

Applied Sciences

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Vitamin B2, also known as riboflavin, is essential for maintaining human health. The purpose of this study was to isolate novel lactic acid bacteria that overproduce vitamin B2 and to validate their potential as probiotics. In this study, Lactobacillus plantarum HY7715 (HY7715) was selected among lactic acid bacteria isolated from Kimchi. HY7715 showed a very high riboflavin-producing ability compared to the control strain due to the high expression of ribA, ribB, ribC, ribH, and ribG genes. HY7715 produced 34.5 ± 2.41 mg/L of riboflavin for 24 h without consuming riboflavin in the medium under optimal growth conditions. It was able to produce riboflavin in an in vitro model of the intestinal environment. In addition, when riboflavin deficiency was induced in mice through nutritional restriction, higher levels of riboflavin were detected in plasma and urine in the HY7715 administration group than in the control group. HY7715 showed high survival rate in simulated gastrointestinal conditions and had antibiotic resistance below the cutoff MIC value suggested by the European Food Safety Authority; moreover, it did not cause hemolysis. In conclusion, HY7715 could be considered a beneficial probiotic strain for human and animal applications, suggesting that it could be a new alternative to address riboflavin deficiency.

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Production, optimization and probiotic characterization of potential lactic acid bacteria producing siderophores

Cited by 13 publications

References 40 publications

Changes Over the Fermentation Period in Phenolic Compounds and Antioxidant and Anticancer Activities of Blueberries Fermented by Lactobacillus plantarum

Changes Over the Fermentation Period in Phenolic Compounds and Antioxidant and Anticancer Activities of Blueberries Fermented by Lactobacillus plantarum

The Hunger Games: Aggregatibacter actinomycetemcomitans Exploits Human Neutrophils As an Epinephrine Source for Survival

Probiotic Potential of a Novel Vitamin B2-Overproducing Lactobacillus plantarum Strain, HY7715, Isolated from Kimchi

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