Role of milk and honey in the tolerance of lactobacilli to oxidative stress

Castro, Vanessa Moraes Ramalho; Silva, Mariane da Mota; Souza, Edlene Ribeiro Prudêncio de; Guerra, André Fioravante; Riger, Cristiano Jorge; Laureano‐Melo, Roberto; Luchese, Rosa Helena

doi:10.1007/s42770-021-00424-3

Cited by 9 publications

(7 citation statements)

References 48 publications

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“…For these reasons, milk, as a matrix, probably hinders the action of ROS on cellular targets. Evidence of the above is the degree of protection that milk has been shown to provide some lactobacilli against the effect of ROS when H 2 O 2 is added (Castro et al 2021).…”

Section: Discussionmentioning

confidence: 99%

Are reactive oxygen species (ROS) the main mechanism by which copper ion treatment degrades the DNA of Mycobacterium avium subsp. paratuberculosis suspended in milk?

Villegas¹,

Tejeda²,

Umaña³

et al. 2022

Preprint

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Aim: the aim of the present study is to show what is the effect of copper ions, and ROS generated in response to oxidative stress, on the damage to MAP DNA when exposed to a copper ion challenge in cow's milk. Methods and Results: spiked milk with different MAP bacterial loads was supplemented with blocking agents. These were either the copper chelators EDTA and BCS or the reactive oxygen species (ROS) quenchers D-mannitol, gallic acid and quercetin. DNA protection, MAP viability and ROS production generated after exposure to a copper challenge were then measured. In a bacterial load of 104 cells mL-1, both copper chelators and all ROS quenchers offered significant protection to MAP DNA. In a concentration of 102 cells mL-1, only D-mannitol and a mix of quenchers significantly protected the viability of the bacteria, and only at a concentration of 106 cells mL-1 was there a lower production of ROS when supplementing milk with gallic acid, quercetin and mix of quenchers. Conclusion: based on these findings, it may be concluded that MAP DNA damage can be attributed to the combined effect of the direct copper ions and ROS generated. Nevertheless, taking into account the antioxidant environment that milk provides, the direct effect of copper could play a prominent role.

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Section: Discussionmentioning

confidence: 99%

Are reactive oxygen species (ROS) the main mechanism by which copper ion treatment degrades the DNA of Mycobacterium avium subsp. paratuberculosis suspended in milk?

Villegas¹,

Tejeda²,

Umaña³

et al. 2022

Preprint

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“…Several studies have found that inhibiting the acetylcholinesterase enzyme has been associated to an increase in reactive oxygen compounds, not only in employees exposed to organophosphorus pesticides, but also in those subjected to bipyridyl herbicides like paraquat, demonstrating oxidative stress induction via a decline in antioxidant capacity and an elevation in lipid peroxidation (Ranjbar et al 2002). Reactive oxygen species (ROS) accelerate oxidative processes within the cell and cause lipid peroxidation in cell membranes, as previously indicated (Castro et al 2021). It has been suggested that there is a biological consequence as a probable action mechanism of pesticide-induced lipid peroxidation on blood cells via an electrophilic attack on particular cellular components, a method of producing ROSs (Vieira &Dos Reis Martinez 2018).…”

Section: Introductionmentioning

confidence: 87%

The effectiveness of vitamin C on quinalphos ileal toxicity: a study of histological, ultrastructural, and oxidative stress markers

Zaki

El‐kott

AlGwaiz

et al. 2022

Environ Sci Pollut Res

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There is a signi cant hazard of human exposure to the organophosphates is a constant threat and they are responsible for numerous cases of poisoning and mammalian toxicity annually in non target wildlife. The antioxidants including the vitamin C (Vit C) have a protective effect on some organophosphorus compounds-induced organ damage. Quinalphos (QP) is one of these compounds. The investigation's objective is to see if there was any effect of QP on the rat ileum which could be recti ed by using Vit C. Three groups of twenty-four animals were created. As a control, the rst group was given pure water.Second group subjected to oral gavages of QPs. Third group rats were given oral gavages of Vit C plus QPs for 10 days. The reaction of ileal enterocytes to food-borne QPs was marked by poorly organized microvilli, numerous vacuoles within them, disrupted nuclei with chromatin margination, disoriented mitochondria, and an expanded intercellular space. The absorptive columnar cell illustrated many vacuoles inside with herniation of microvilli and normal goblet cells were also seen. Many Paneth cells towards the lumen of intestinal gland contained secretory granules of different sizes and shapes. The histological architecture of the ileal mucosa in the QP plus Vit C group was found to be close to those of healthy controls. The outcomes of this study suggest that administering Vit C to rats treated with QPs protects them from ileal dysfunction caused by QP.

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“…Milk fermented with kefir contains MK-9 (5/µg/100 g) [111]. Milk and whey are reported to promote the growth of LAB, which produce MK [112,113]. These reports signify a key role of fermentation in increasing the content of MK in milk, which makes fermented dairy products a common source of vitamin K2 [1].…”

Section: Natural Milk As An Anti-covid-19 Agent and A Natural Source Of Mkmentioning

confidence: 99%

“…This is because fortifying fermented milk with honey is likely to enhance its bioactive properties, mainly by enhancing its probiotic content. Honey is rich in different strains of probiotic LAB, making it an appealing starter culture [101,113]. Oligosaccharides, which comprise 5-10% of honey content, are non-digestible prebiotics that inhibits the growth of pathogens and provide favorable conditions for the growth of LAB and improve their fermentation metabolite profile [62,122].…”

Section: Fermented Milk Supplemented With Honey As a Source Of Probiotics And Bacterial Mkmentioning

confidence: 99%

“…Therefore, yogurt containing honey is likely to supply the intestinal microbiome with prebiotic oligosaccharides to boost their metabolic activities [122]. Using milk as a medium for fermentation would increase the survival of LAB because milk can protect LAB against oxidative stress associated with reactive oxygen species, which is produced by these bacteria [113]. Numerous studies show that honey can accelerate milk fermentation and improve LAB growth over a long period (21 days of storage at 4 • C) [112,122], without disrupting the survival of probiotic species such as Lactobacillus reuteri [112,122,123].…”

Section: Fermented Milk Supplemented With Honey As a Source Of Probiotics And Bacterial Mkmentioning

confidence: 99%

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Vitamin K in COVID-19—Potential Anti-COVID-19 Properties of Fermented Milk Fortified with Bee Honey as a Natural Source of Vitamin K and Probiotics

et al. 2021

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Vitamin K deficiency is evident in severe and fatal COVID-19 patients. It is associated with the cytokine storm, thrombotic complications, multiple organ damage, and high mortality, suggesting a key role of vitamin K in the pathology of COVID-19. To support this view, we summarized findings reported from machine learning studies, molecular simulation, and human studies on the association between vitamin K and SARS-CoV-2. We also investigated the literature for the association between vitamin K antagonists (VKA) and the prognosis of COVID-19. In addition, we speculated that fermented milk fortified with bee honey as a natural source of vitamin K and probiotics may protect against COVID-19 and its severity. The results reported by several studies emphasize vitamin K deficiency in COVID-19 and related complications. However, the literature on the role of VKA and other oral anticoagulants in COVID-19 is controversial: some studies report reductions in (intensive care unit admission, mechanical ventilation, and mortality), others report no effect on mortality, while some studies report higher mortality among patients on chronic oral anticoagulants, including VKA. Supplementing fermented milk with honey increases milk peptides, bacterial vitamin K production, and compounds that act as potent antioxidants: phenols, sulforaphane, and metabolites of lactobacilli. Lactobacilli are probiotic bacteria that are suggested to interfere with various aspects of COVID-19 infection ranging from receptor binding to metabolic pathways involved in disease prognosis. Thus, fermented milk that contains natural honey may be a dietary manipulation capable of correcting nutritional and immune deficiencies that predispose to and aggravate COVID-19. Empirical studies are warranted to investigate the benefits of these compounds.

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Role of milk and honey in the tolerance of lactobacilli to oxidative stress

Cited by 9 publications

References 48 publications

Are reactive oxygen species (ROS) the main mechanism by which copper ion treatment degrades the DNA of Mycobacterium avium subsp. paratuberculosis suspended in milk?

Are reactive oxygen species (ROS) the main mechanism by which copper ion treatment degrades the DNA of Mycobacterium avium subsp. paratuberculosis suspended in milk?

The effectiveness of vitamin C on quinalphos ileal toxicity: a study of histological, ultrastructural, and oxidative stress markers

Vitamin K in COVID-19—Potential Anti-COVID-19 Properties of Fermented Milk Fortified with Bee Honey as a Natural Source of Vitamin K and Probiotics

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