Viability of Lactobacillus delbrueckii in chocolates during storage and in-vitro bioaccessibility of polyphenols and SCFAs

Hossain, Nur; Ranadheera, Chaminda Senaka; Fang, Zhongxiang; Masum, A.K.M.; Ajlouni, Said

doi:10.1016/j.crfs.2022.08.001

Cited by 9 publications

(8 citation statements)

References 55 publications

(68 reference statements)

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“…As a signature feature of gut dysbiosis, the abundance of Proteobacteria was significantly decreased in the high-dose group (p < .05, vs. LPS), suggesting a closely link with the therapeutic effects of POP (Shin et al, 2015). The enhancement of the proportion of Lactobacillus (Hossain et al, 2022), Muribaculaceae (Tian et al, 2021),…”

Section: Discussionmentioning

confidence: 93%

“…As a signature feature of gut dysbiosis, the abundance of Proteobacteria was significantly decreased in the high‐dose group ( p < .05, vs. LPS), suggesting a closely link with the therapeutic effects of POP (Shin et al, 2015 ). The enhancement of the proportion of Lactobacillus (Hossain et al, 2022 ), Muribaculaceae (Tian et al, 2021 ), and Prevotellaceae UCG‐001 (Zhu et al, 2021 ), the SCFA‐producing bacteria, can mitigate colonic barrier dysfunction and inflammation and inhibit the endotoxin production. Additionally, the reduction of harmful bacteria including Escherichia‐shigella and Klebsiella , which were the typical LPS producing, gram‐negative bacteria, had been confirmed to ameliorate the lung injury (Sun et al, 2020 ).…”

Section: Discussionmentioning

confidence: 99%

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Polygonatum odoratum polysaccharide attenuates lipopolysaccharide‐induced lung injury in mice by regulating gut microbiota

Liu,

Chen,

Jiang

et al. 2023

Food Science & Nutrition

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Polygonatum odoratum is appreciated for its edible and medicinal benefits especially for lung protection. However, the contained active components have been understudied, and further research is required to fully exploit its potential application. We aimed to probe into the beneficial effects of Polygonatum odoratum polysaccharide (POP) in lipopolysaccharide‐induced lung inflammatory injury mice. POP treatment could ameliorate the survival rate, pulmonary function, lung pathological lesions, and immune inflammatory response. POP treatment could repair intestinal barrier, and modulate the composition of gut microbiota, especially reducing the abundance of Klebsiella, which were closely associated with the therapeutic effects of POP. Investigation of the underlying anti‐inflammatory mechanism showed that POP suppressed the generation of pro‐inflammatory molecules in lung by inhibiting iNOS+ M1 macrophages. Collectively, POP is a promising multi‐target microecological regulator to prevent and treat the immuno‐inflammation and lung injury by modulating gut microbiota.

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Section: Discussionmentioning

confidence: 93%

Section: Discussionmentioning

confidence: 99%

Polygonatum odoratum polysaccharide attenuates lipopolysaccharide‐induced lung injury in mice by regulating gut microbiota

Liu,

Chen,

Jiang

et al. 2023

Food Science & Nutrition

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“…The non-flavonoids and flavonoids found in cocoa include procyanidins, epicatechins, catechins and phenolic acid (Lali ci c-Petronijevi c et al, 2017;Hossain et al, 2022a). It is known that cocoa flavonoids cause a bitter taste, notably in chocolate types containing high cocoa (Febrianto et al, 2022).…”

Section: Health Benefits Of Chocolatementioning

confidence: 99%

Functional chocolate: exploring advances in production and health benefits

Sarıtaş,

Duman,

Pekdemir

et al. 2024

Int J of Food Sci Tech

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SummaryChocolate has been a part of human consumption for millennia, serving as a confection, medicine and aphrodisiac. Chocolate consumption is increasing worldwide, and independent of the age or social background. The substantial content of chocolate may provide consumers with antioxidant, anti‐inflammatory, antimicrobial, antiallergenic, and anticarcinogenic benefits. Beyond such properties, diverse bioactive ingredients are utilised in the creation of functional chocolate products aiming at promoting health and meeting the modern consumers' demands and market orientations. These products are primarily focused on enhancing nutraceutical effects, such as antioxidant activity, protein content and prebiotic effects. Additionally, the use of A2 milk powder in chocolate production holds promising expectations towards enhancing the digestibility of the products. Due to the superior affinity of proteolytic enzymes, A2 milk can be digested more easily than A1 milk. In this way, with the addition of A2 milk to chocolate, it may become more easily digestible. The objectives of this review are a comprehensive understanding of the evolution of chocolate consumption, its health benefits, and the contemporary innovations in chocolate production. Additionally, the potential for developing easily digestible, functional chocolates made from A2 milk, which could rejuvenate functional chocolate production, is discussed in this article.

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“…The food industry has shown significant interest in the potential use of bacteriocins produced by probiotics as natural preservatives [ 8 , 67 ]. Probiotic bacteria are incorporated into a wide range of functional foods, including yogurts, cheeses, and mousses, as well as non-dairy products such as cereals, fruit and vegetable juices, chocolates, mayonnaise, and meat products [ 41 , 68 , 69 , 70 , 71 , 72 , 73 , 74 , 75 , 76 , 77 ]. While probiotics have traditionally been delivered through fermented and non-fermented foods, the modern food industry aims to integrate probiotic microorganisms into non-fermented food products.…”

Section: Practical Examples For the Application Of Probiotic Microorg...mentioning

confidence: 99%

Biologically Active Compounds from Probiotic Microorganisms and Plant Extracts Used as Biopreservatives

Teneva

Denev

2023

Microorganisms

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Ensuring the microbiological safety of food products is a pressing global concern. With the increasing resistance of microorganisms to chemical agents and the declining effectiveness of synthetic preservatives, there is a growing need for alternative sources of natural, bioactive compounds with antimicrobial activity. The incorporation of probiotics and plant extracts into food formulations not only enriches foodstuffs with microorganisms and phytochemicals with biologically active compounds, but also provides a means for product preservation. The current review considers the importance of the process of biological preservation for providing safe foods with high biological value, natural origin and composition, and prolonged shelf life, thereby improving consumers’ quality of life. To accomplish this goal, this review presents a series of examples showcasing natural preservatives, including beneficial bacteria, yeasts, and their metabolites, as well as phenolic compounds, terpenoids, and alkaloids from plant extracts. By summarizing numerous studies, identifying research challenges and regulatory barriers for their wider use, and outlining future directions for investigation, this article makes an original contribution to the field of biopreservation.

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Viability of Lactobacillus delbrueckii in chocolates during storage and in-vitro bioaccessibility of polyphenols and SCFAs

Cited by 9 publications

References 55 publications

Polygonatum odoratum polysaccharide attenuates lipopolysaccharide‐induced lung injury in mice by regulating gut microbiota

Polygonatum odoratum polysaccharide attenuates lipopolysaccharide‐induced lung injury in mice by regulating gut microbiota

Functional chocolate: exploring advances in production and health benefits

Biologically Active Compounds from Probiotic Microorganisms and Plant Extracts Used as Biopreservatives

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