RETRACTED: Proteomic studies on lactic acid bacteria: A review

Vinusha, K. Sri; Deepika, K.; Johnson, T. Sudhakar; Agrawal, Ganesh Kumar; Rakwal, Randeep

doi:10.1016/j.bbrep.2018.04.009

Cited by 36 publications

(21 citation statements)

References 95 publications

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“…Studies have shown that LAB can decompose and neutralize harmful chemicals in the intestines and thus can clean the intestines and prevent constipation and cell aging, which delay the overall aging process (Vinusha et al, 2018). The newly isolated and identified LAB LP-KSFY02 in this study showed excellent anti-aging effects in a mouse model of oxidative aging.…”

Section: Discussionmentioning

confidence: 70%

Preventive effect of Lactobacillus plantarum KSFY02 isolated from naturally fermented yogurt from Xinjiang, China, on d-galactose–induced oxidative aging in mice

Zhao

Zhou

et al. 2019

Journal of Dairy Science

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Yogurt from Xinjiang, China, is a traditional and naturally fermented food, and abundant microorganisms are produced during its fermentation process. In this study, we carried out in vivo animal experiments to explore the effect of a newly isolated lactic acid bacterial strain, Lactobacillus plantarum KSFY02 (LP-KSFY02), on oxidative aging. We used d-galactose to induce oxidative aging in mice and analyzed the serum and tissues of those mice using molecular biology detection methods. The results showed that LP-KSFY02 could inhibit the decreases in the thymic, cerebral, cardiac, liver, spleen, and kidney indices of mice caused by oxidative aging. The LP-KSFY02 strain increased activity of superoxide dismutase (SOD), glutathione peroxidase (GSH-Px), and glutathione (GSH) and reduced levels of nitric oxide (NO) and malondialdehyde in the serum, liver, and spleen of the oxidative aging mice. Pathological observation demonstrated that LP-KSFY02 alleviated damage to the liver and spleen of oxidative aging mice. Quantitative PCR showed that LP-KSFY02 effectively upregulated mRNA expression of neuronal nitric oxide synthase (Nos1), endothelial nitric oxide synthase (Nos3), copper/zinc superoxide dismutase (Sod1), manganese superoxide dismutase (Sod2), catalase (Cat), heme oxygenase-1 (Hmox1), nuclear factor erythroid 2 related factor 2 (Nfe2l2), γ-glutamylcysteine synthetase (Gclm), and quinone oxidoreductase 1 (Nqo1) in mouse liver and spleen and downregulated expression of inducible nitric oxide synthase (Nos2). Western blot analysis revealed that LP-KSFY02 effectively upregulated protein expression of SOD1, SOD2, CAT, GSH1, and GSH2 in mouse liver and spleen tissues. Therefore, LP-KSFY02 can effectively prevent d-galactose-induced oxidative aging in mice. Its efficacy was superior to that of Lactobacillus delbrueckii ssp. bulgaricus (LDSB) and vitamin C, which are commonly used in the medical field as antioxidants. Thus, LP-KSFY02 is a high-quality strain with probiotic potential.

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Section: Discussionmentioning

confidence: 70%

Preventive effect of Lactobacillus plantarum KSFY02 isolated from naturally fermented yogurt from Xinjiang, China, on d-galactose–induced oxidative aging in mice

Zhao

Zhou

et al. 2019

Journal of Dairy Science

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“…Biomass is used as a protein source for the supplementation of by-products utilized in green processes; however, if the bacterial genus used is recognized as a probiotic, applications in the food industry may also be developed. Furthermore, the cell wall of LAB consists of a thick multilayered sacculus made of peptidoglycan, teichoic and LTAs, cell-wall polysaccharides, and cell surface proteins, which are also compounds with great potential for biotechnological applications [21]. With an appropriate methodology, each of these components can be separated and purified, and many applications in the food and pharmaceutical industries may be found, e.g., LTA may be used for the treatment or prevention of oral infectious diseases or as an anti-inflammatory agent [22][23][24].…”

Section: Potential Uses Of Lactic Acid Bacteriamentioning

confidence: 99%

Multi-Product Lactic Acid Bacteria Fermentations: A Review

Mora-Villalobos¹,

Montero-Zamora²,

Barboza

et al. 2020

Fermentation

123

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Industrial biotechnology is a continuously expanding field focused on the application of microorganisms to produce chemicals using renewable sources as substrates. Currently, an increasing interest in new versatile processes, able to utilize a variety of substrates to obtain diverse products, can be observed. A robust microbial strain is critical in the creation of such processes. Lactic acid bacteria (LAB) are used to produce a wide variety of chemicals with high commercial interest. Lactic acid (LA) is the most predominant industrial product obtained from LAB fermentations, and its production is forecasted to rise as the result of the increasing demand of polylactic acid. Hence, the creation of new ways to revalorize LA production processes is of high interest and could further enhance its economic value. Therefore, this review explores some co-products of LA fermentations, derived from LAB, with special focus on bacteriocins, lipoteichoic acid, and probiotics. Finally, a multi-product process involving LA and the other compounds of interest is proposed.Fermentation 2020, 6, 23 2 of 21 by-products, were proposed to improve industrial single-product biotechnological processes [2]. One example is the use of cellulose and hemicellulose from sugarcane bagasse (a residue obtained during the bioethanol production and usually used for energy generation) for the production of value-added chemicals [3]. Likewise, glycerol, a by-product of the biodiesel industry with low value in the market, is targeted as a molecule of interest in fermentation processes. Such multi-product processes, based on the conversion of renewable materials into biobased products, are known as biorefineries [4].The study, development, and application of robust microbial strains, able to utilize a variety of substrates and to produce a wide range of products, is considered a milestone in the development of biorefineries [4]. Lactic acid bacteria (LAB) are a diverse group with recognized potential for the development of integrated biorefineries [5]. LAB are non-sporulating, non-motile, acid-tolerant, non-respiring but aerotolerant, catalase-negative, Gram-positive cocci or rods. They are characterized by the production of lactic acid (LA) as the major end metabolic product of carbohydrate fermentation [6][7][8][9]. Given the lack of a functional respiratory system, LAB obtain energy through substrate-level phosphorylation following two metabolic pathways for hexose fermentation, i.e., homofermentative and heterofermentative. As shown in Figure 1, the first pathway is based on glycolysis with the production of mainly LA, whereas the second one, known as the pentose phosphate pathway, is characterized for the production of CO 2 and ethanol, or acetate in addition to LA [6].

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“…Prominent among probiotics are Lactobacillus and Bifidobacterium . They offer wide‐ranging health promoting benefits to the host which include reduction in pathological alterations, stimulation of mucosal immunity, interaction with mediators of inflammation among others and enhance the immune system . Probiotics have been used safely in foods and dairy products for over a hundred years .…”

Section: Introductionmentioning

confidence: 99%

Fermented dairy foods intake and risk of cancer

Zhang

Dai

Liang

et al. 2018

Intl Journal of Cancer

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Fermented dairy foods are known to be nutrient-rich and probiotic content, which gather optimism due to their potential in prevention and management of cancer. We searched the PubMed, Embase and CNKI databases for all available studies through July 2018 on the association between fermented dairy foods intake and cancer risk. The odds ratio (OR) corresponding to the 95% confidence interval (95% CI) was used to assess the association using a random-effect meta-analysis. Finally, 61 studies met the inclusion criteria for our study, with 1,962,774 participants and 38,358 cancer cases. Overall, statistical evidence of significantly decreased cancer risk was found to be associated with fermented dairy foods intake (OR = 0.86, 95% CI = 0.80-0.92) in cohort studies. Yogurt consumption was significantly with decreased cancer risk in the overall comparison (OR = 0.87, 95% CI = 0.80-0.95) and in the cohort studies (OR = 0.81, 95% CI = 0.74-0.88). In terms of subgroup analyses by cancer type, fermented dairy foods intake significantly decreased bladder cancer, colorectal cancer and esophageal cancer risk. In stratified analyses, significantly decreased colorectal cancer risk was found to be associated with cheese intake. Yogurt consumption was significantly decreased bladder cancer and colorectal cancer risk. Our meta-analysis indicated that fermented dairy foods intake was associated with an overall decrease in cancer risk. Methods Publication search and inclusion criteriaWe searched the PubMed, Embase and CNKI (China National Knowledge Infrastructure) databases for all articles within a

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RETRACTED: Proteomic studies on lactic acid bacteria: A review

Cited by 36 publications

References 95 publications

Preventive effect of Lactobacillus plantarum KSFY02 isolated from naturally fermented yogurt from Xinjiang, China, on d-galactose–induced oxidative aging in mice

Preventive effect of Lactobacillus plantarum KSFY02 isolated from naturally fermented yogurt from Xinjiang, China, on d-galactose–induced oxidative aging in mice

Multi-Product Lactic Acid Bacteria Fermentations: A Review

Fermented dairy foods intake and risk of cancer

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