scholarly journals Probiotic Attributes, GABA-Producing Capacity and Cytotoxic Effects of Microbes Isolated from Thai Fermented Foods

2021 ◽  
Vol 25 (02) ◽  
pp. 409-419
Author(s):  
Vijitra Luang-In
Keyword(s):  
Monosodium Glutamate ◽  
Fermented Food ◽  
Mental Illnesses ◽  
Food Sources ◽  
Fermented Foods ◽  
Gamma Aminobutyric Acid ◽  
Bifidobacterium Adolescentis ◽  
Cytotoxic Effects ◽  
Bacillus Spp ◽  
Mcf 7

Mental illnesses and cancer deaths have been alarmingly increased in Thailand over the past decade. There is a search for an alternative remedy from natural sources. This work revealed the probiotic attributes of eighteen microbes from Thai fermented food sources, their neurotransmitter-producing capacities and cytotoxic effects. The probiotic attributes were comprehensively assessed by gelatin hydrolysis, antibiotic susceptibility, auto-aggregation, virulence gene detection, hemolytic activity, hydrophobicity determination, bile and acid tolerance. Neurotransmitters were produced from precursors by microbes over 3 days and analyzed by high-throughput LC-MS/MS. Cytotoxic effects of the selected microbial extracts on MCF-7, HepG2, and HeLa were determined using MTT assay. The results showed that only seven strains; Enterococcus casseliflavus 3.10A1, Enterobacter xiangfangensis 4A-2A3.1, Saccharomyces cerevisiae TC6, Pedicoccus pentosaceus WS11, Lactococcus lactis subspp. lactis TBRC 375, Lactobacillus brevis TBRC 3003 and Bifidobacterium adolescentis TBRC 7154 exhibited promising probiotic potential in every probiotic assessment. Only E. xiangfangensis 4A-2A3.1 and Bacillus spp. PS15 were capable of producing gamma-aminobutyric acid (GABA) from monosodium glutamate (20 mg/mL). GABA production of 4.60 μg/mL over 2 days was found in E. xiangfangensis 4A-2A3.1; however, Bacillus spp. PS15 produced the highest GABA at 5.57 μg/mL on day 1. Moreover, B. adolescentis TBRC 7154 extract showed the lowest IC50 values against MCF-7 (750.02 μg/mL), HepG2 (681.08 μg/mL), and HeLa (425.50 μg/mL) followed by E. xiangfangensis 4A-2A3.1, E. casseliflavus 3.10A1 and P. pentosaceus WS11. These microbes can be used as probiotic supplement with neurodegeneration preventive or chemopreventive potential. © 2021 Friends Science Publishers

scholarly journals Screening of GABA-Producing Lactic Acid Bacteria from Thai Fermented Foods and Probiotic Potential of Levilactobacillus brevis F064A for GABA-Fermented Mulberry Juice Production

2020 ◽  
Vol 9 (1) ◽  
pp. 33
Author(s):  
Jirapat Kanklai ◽  
Tasneem Chemama Somwong ◽  
Patthanasak Rungsirivanich ◽  
Narumol Thongwai
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Monosodium Glutamate ◽  
Salmonella Typhi ◽  
Shigella Dysenteriae ◽  
Fermented Foods ◽  
Gamma Aminobutyric Acid ◽  
Fermented Sausage ◽  
Gaba Content ◽  
Mulberry Juice

Gamma-aminobutyric acid (GABA), the inhibitory neurotransmitter, can be naturally synthesized by a group of lactic acid bacteria (LAB) which is commonly found in rich carbohydrate materials such as fruits and fermented foods. Thirty-six isolates of GABA-producing LAB were obtained from Thai fermented foods. Among these, Levilactobacillus brevis F064A isolated from Thai fermented sausage displayed high GABA content, 2.85 ± 0.10 mg/mL and could tolerate acidic pH and bile salts indicating a promising probiotic. Mulberry (Morus sp.) is widely grown in Thailand. Many mulberry fruits are left to deteriorate during the high season. To increase its value, mulberry juice was prepared and added to monosodium glutamate (MSG), 2% (w/v) prior to inoculation with 5% (v/v) of L. brevis F064A and incubated at 37 °C for 48 h to obtain the GABA-fermented mulberry juice (GABA-FMJ). The GABA-FMJ obtained had 3.31 ± 0.06 mg/mL of GABA content, 5.58 ± 0.52 mg gallic acid equivalent/mL of antioxidant activity, 234.68 ± 15.53 mg cyanidin-3-glucoside/mL of anthocyanin, an ability to inhibit growth of Bacillus cereus TISTR 687, Salmonella Typhi DMST 22842 and Shigella dysenteriae DMST 1511, and 10.54 ± 0.5 log10 colony-forming units (CFU)/mL of viable L. brevis F064A cell count. This GABA-FMJ was considered as a potential naturally functional food for human of all ages.

scholarly journals The Antioxidant, Anti-Diabetic, and Anti-Adipogenesis Potential and Probiotic Properties of Lactic Acid Bacteria Isolated from Human and Fermented Foods

Fermentation ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 123
Author(s):  
Yulah Jeong ◽  
Hyemin Kim ◽  
Ji Yeon Lee ◽  
GaYeong Won ◽  
Soo-Im Choi ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Radical Scavenging ◽  
Fermented Food ◽  
Food Sources ◽  
Fermented Foods ◽  
Probiotic Properties ◽  
Beneficial Effects ◽  
Safety And Stability ◽  
Oil Red O Staining

In this study, lactic acid bacteria (LAB) strains derived from human and fermented food sources were examined to identify their properties related to obesity, as well as establish their safety and stability as probiotics. LAB (Lacticaseibacillus rhamnosus MG4502, Lactobacillus gasseri MG4524, Limosilactobacillus reuteri MG5149, and Weissella cibaria MG5285) exhibited antioxidant activity through DPPH (>26.1%) and ABTS (>40.1%) radical scavenging assays and α-glucosidase inhibitory activities (>60.3%), respectively. The LAB strains promoted anti-adipogenesis by reducing lipid accumulation in 3T3-L1 cells by Oil Red O staining (>70.3%). In addition, we found that these LAB strains were resistant to simulated gastric and intestinal fluids (pH 3, 4, 7, and 8) and showed potential for health promotion, based on hemolysis, cell adhesion, antibiotic susceptibility, and enzyme production. Thus, LAB may be used as probiotic ingredients with beneficial effects.

Isolation, production and application of fibrinolytic enzyme from fermented food sources

2021 ◽  
Author(s):  
Nitika Singh ◽  
Shailendra Singh Shera
Keyword(s):  
Cardiovascular Diseases ◽  
Blood Clot ◽  
Fermented Food ◽  
Fibrinolytic Enzyme ◽  
Food Sources ◽  
Bacillus Species ◽  
Cow Dung ◽  
Fermented Foods ◽  
Fibrinolytic Enzymes ◽  
Wide Range

The accumulation of the fibrin in bacterial fibrinolytic enzymes finds applications to treat and prevent cardiovascular diseases which fail in hemostasis that leads to the formation of undesirable blood clots in the blood vessels leading to condition called thrombosis. The fibrinolytic enzymes from food grade organisms are useful for thrombolytic therapy. Conventional thrombolytic agents such as streptokinase, nattokinase etc.  Nattokinase is one such fibrinolytic enzyme with a wide range of applications in Pharmaceutical industry, health care and medicine etc. Hence, potent blood-clot dissolving protein used for the treatment of cardiovascular diseases is produced by the bacterium Bacillus subtilis during the fermentation of soybeans to produce Natto. The health benefits of some fermented foods are synthesis of nutrients, prevention of cancer, diabetes due to presence of functional microorganisms, which possess probiotics properties, antimicrobial, antioxidant, etc. The first report of fibrinolytic enzyme production of cow dung used as a cheap substrate from Bacillus species in SSF has been given earlier. This review describes different isolation methods which enable the screening and selection of promising organisms for industrial production. The purification and properties of these fibrinolytic proteases is discussed, and the use of fibrinolytic enzyme. In order to obtain Bacillus species producing fibrinolytic enzymes, the fermented food sample such as sprouted grain and processed grain etc were used. The heat tolerant isolates initially were selected for catalase test. Fibrinolytic activity of the selected isolates was determined by using Fibrin plate assay.  From the above work, it can be concluded that the fibrinolytic enzyme produced by Bacillus from fermented food samples had the ability to degrade the fibrin and hence can be used for functional food formulation.

In Vitro Evaluation of Chitosan Induced Cytotoxicity against Cancerous Cell lines: MCF-7, Saos-2 and HeLa

2019 ◽  
Vol 19 ◽  
Author(s):  
Zeinab Abedian ◽  
Niloofar Jenabian ◽  
Ali Akbar Moghadamnia ◽  
Ebrahim Zabihi ◽  
Roghayeh Pourbagher ◽  
...  
Keyword(s):  
Flow Cytometry ◽  
Cell Lines ◽  
Anticancer Agents ◽  
Fibroblast Cells ◽  
Apoptosis Induction ◽  
Cytotoxic Effects ◽  
Cancerous Cell ◽  
Significant Concentration ◽  
Mcf 7

Objective/ Background: Cancer is still the most common cause of morbidity in world and new powerful anticancer agents without severe side effects from natural sources is important. Methods: The evaluation of cytotoxicity and apoptosis induction was carried out in MCF-7,HeLa and Saos-2 as cancerous cell lines with different histological origin and human fibroblast served as control normal cell. The cells were treated with different concentrations of chitosan and the cytotoxicity was determined using MTT assay after 24, 48 and 72 h .The mode of death was evaluated by flow cytometry . Results: While both types of chitosan showed significant concentration-dependently cytotoxic effects against the three cancerous cell lines, fibroblast cells showed somehow more compatibility with chitosan. On the other hand, there were no significant differences between LMWC and HMWC cytotoxicity in all cell lines. The flow cytometry results showed the apoptosis pattern of death more in Saos-2 and HeLa while necrosis was more observable with MCF7. Also higher viability with both types of chitosan was seen in fibroblast as normal cells Conclusion: Chitosan shows anticancerous effect against 3 cancerous cell lines, while it is compatible with normal diploid fibroblast cells. Furthermore, it seems that the molecular weight of chitosan does not affect its anticancerous property.

Contribution of Major Polyphenols to the Antioxidant Profile and Cytotoxic Activity of Olive Leaves

2019 ◽  
Vol 19 (13) ◽  
pp. 1651-1657
Author(s):  
Zouhaier Bouallagui ◽  
Asma Mahmoudi ◽  
Amina Maalej ◽  
Fatma Hadrich ◽  
Hiroko Isoda ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Hepg2 Cells ◽  
Cytotoxic Activities ◽  
Phenolic Composition ◽  
Olive Leaves ◽  
Total Polyphenols ◽  
Cytotoxic Effects ◽  
Antioxidant Profile ◽  
Phytochemical Profile ◽  
Mcf 7

Aim: This study was designed to investigate the phytochemical profile and the cytotoxic activities of the eco-friendly extracts of olive leaves from Chemlali cultivar. Materials and Methods: The Phenolic composition of olive leaves extracts, the antioxidant activity and the cytotoxic effects against MCF-7 and HepG2 cells were determined. Results: Olive leaves extracts showed relevant total polyphenols contents. Oleuropein was the major detected phenolic compound reaching a concentration of 16.9 mg/ml. The antioxidant potential of the studied extracts varied from 23.7 to 46.5mM Trolox equivalents as revealed by DPPH and ABTS assays. Cytotoxicity experiments showed similar trends for both HepG2 and MCF-7 cells with the infusion extract being the most active. Conclusion: This study denotes that olive leaves may have great potential as endless bioresource of valuable bioactive compounds which may have a wide application.

scholarly journals A glimpse of antimicrobial resistance gene diversity in kefir and yoghurt

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
Adrienn Gréta Tóth ◽  
István Csabai ◽  
Gergely Maróti ◽  
Ákos Jerzsele ◽  
Attila Dubecz ◽  
...  
Keyword(s):  
Antimicrobial Resistance ◽  
Pathogenic Bacteria ◽  
Gene Diversity ◽  
Fermented Food ◽  
Practical Significance ◽  
Fermented Foods ◽  
Bacterial Strains ◽  
Genetic Components ◽  
Antimicrobial Resistance Genes ◽  
Antimicrobial Resistance Gene

AbstractAntimicrobial resistance (AMR) is a global threat gaining more and more practical significance every year. The main determinants of AMR are the antimicrobial resistance genes (ARGs). Since bacteria can share genetic components via horizontal gene transfer, even non-pathogenic bacteria may provide ARG to any pathogens which they become physically close to (e.g. in the human gut). In addition, fermented food naturally contains bacteria in high amounts. In this study, we examined the diversity of ARG content in various kefir and yoghurt samples (products, grains, bacterial strains) using a unified metagenomic approach. We found numerous ARGs of commonly used fermenting bacteria. Even with the strictest filter restrictions, we identified ARGs undermining the efficacy of aminocoumarins, aminoglycosides, carbapenems, cephalosporins, cephamycins, diaminopyrimidines, elfamycins, fluoroquinolones, fosfomycins, glycylcyclines, lincosamides, macrolides, monobactams, nitrofurans, nitroimidazoles, penams, penems, peptides, phenicols, rifamycins, tetracyclines and triclosan. In the case of gene lmrD, we detected genetic environment providing mobility of this ARG. Our findings support the theory that during the fermentation process, the ARG content of foods can grow due to bacterial multiplication. The results presented suggest that the starting culture strains of fermented foods should be monitored and selected in order to decrease the intake of ARGs via foods.

scholarly journals Molecular Screening of Bacteriocin-Producing Bacillus spp. isolated from Soumbala, a Fermented Food Condiment from Parkia biglobosa Seeds

2021 ◽  
pp. e00836
Author(s):  
Yérobessor Dabiré ◽  
Namwin Siourimè Somda ◽  
Clarisse S. Compaoré ◽  
Iliassou Mogmenga ◽  
Marius K. Somda ◽  
...  
Keyword(s):  
Fermented Food ◽  
Molecular Screening ◽  
Parkia Biglobosa ◽  
Bacillus Spp

scholarly journals Antioxidants, Phytochemicals, and Cytotoxicity Studies onPhaleria macrocarpa(Scheff.) Boerl Seeds

2014 ◽  
Vol 2014 ◽  
pp. 1-13 ◽  
Author(s):  
Ma Ma Lay ◽  
Saiful Anuar Karsani ◽  
Behrooz Banisalam ◽  
Sadegh Mohajer ◽  
Sri Nurestri Abd Malek
Keyword(s):  
Human Cancer ◽  
Cytotoxic Effects ◽  
Nutritional Values ◽  
Water Fraction ◽  
Human Cancer Cells ◽  
Fiber Protein ◽  
Cytotoxicity Studies ◽  
Normal Human ◽  
Lung Cell Line ◽  
Mcf 7

In recent years, the utilization of certain medicinal plants as therapeutic agents has drastically increased.Phaleria macrocarpa(Scheff.) Boerl is frequently used in traditional medicine. The present investigation was undertaken with the purpose of developing pharmacopoeial standards for this species. Nutritional values such as ash, fiber, protein, fat, and carbohydrate contents were investigated, and phytochemical screenings with different reagents showed the presence of flavonoids, glycosides, saponin glycosides, phenolic compounds, steroids, tannins, and terpenoids. Our results also revealed that the water fraction had the highest antioxidant activity compared to the methanol extract and other fractions. The methanol and the fractionated extracts (hexane, chloroform, ethyl acetate, and water) ofP. macrocarpaseeds were also investigated for their cytotoxic effects on selected human cancer cells lines (MCF-7, HT-29, MDA-MB231, Ca Ski, and SKOV-3) and a normal human fibroblast lung cell line (MRC-5). Information from this study can be applied for future pharmacological and therapeutic evaluations of the species, and may assist in the standardization for quality, purity, and sample identification. To the best of our knowledge, this is the first report on the phytochemical screening and cytotoxic effect of the crude and fractionated extracts ofP. macrocarpaseeds on selected cells lines.

Short- and long-term cytotoxic effects of doxorubicin conjugates with dendrimers and vector protein on MCF-7/MDR1 chemoresistant breast cancer cells

2017 ◽  
Author(s):  
I. A. Zamulaeva ◽  
O. N. Matchuk ◽  
K. A. Churyukina ◽  
V. A. Kudryavtzev ◽  
N. G. Yabbarov ◽  
...  
Keyword(s):  
Breast Cancer ◽  
Cancer Cells ◽  
Breast Cancer Cells ◽  
Cytotoxic Effects ◽  
Short And Long Term ◽  
Mcf 7

scholarly journals Isolation of thermo-tolerant and ethanol-tolerant yeast from local fermented foods and their potential as bioethanol producers

2021 ◽  
Vol 924 (1) ◽  
pp. 012077
Author(s):  
M Nurcholis ◽  
A Setiawan ◽  
J Kusnadi ◽  
J M Maligan
Keyword(s):  
High Temperatures ◽  
Fermented Food ◽  
Test Method ◽  
Fermented Foods ◽  
Three Stages ◽  
Liquid Chemical ◽  
The Cost ◽  
Tolerance To Ethanol ◽  
Descriptive Method ◽  
Selection Of

Abstract Bioethanol is a liquid chemical produced from sugar-, starch-or lignocellulosic-based biomass through fermentation by ethanol-producing microbes. Ethanol-producing yeast generally has limited tolerance to ethanol and has limitation to high temperatures above 40°C. High-temperature tolerant yeast is required because it potentially reduces the risk of contamination and it also reduces the cost of the cooling process. This study aims to determine ethanol-producing yeasts that have tolerance to ethanol and high temperatures from local fermented food products. This study uses a descriptive method conducted in three stages. Isolation and selection of yeast were performed from 18 local fermented foods in Indonesia. Temperature and ethanol tolerance of selected yeast were performed by using a spot test method. The ethanol content was tested using Gas Chromatography (GC). The results exhibited that isolate F08b had the highest tolerance to ethanol and temperature. The isolate was able to grow up to a temperature of 50°C and a concentration of 18% ethanol. Meanwhile, isolate F10 was able to produce the highest ethanol concentration at 3.37% (v/v) in 48th-hour fermentation.

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