Lactobacillus-produced exopolysaccharides and their potential health benefits: a review

2015 ◽  
Vol 6 (4) ◽  
pp. 457-471 ◽  
Author(s):  
D.A. Patten ◽  
A.P. Laws
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bioactive Compounds ◽  
Human Body ◽  
Biological Effects ◽  
Health Benefits ◽  
Starter Cultures ◽  
Fermented Foods ◽  
Potential Health ◽  
Systemic Health

Lactic acid bacteria, such as those of the Lactobacillus genus, naturally reside within the microbiota of the human body and have long been used as starter cultures and probiotic enhancers in fermented foods, such as fermented drinks, yoghurts and cheeses. Many of the beneficial qualities of these bacteria have traditionally been associated with the bacteria themselves, however, a recent spate of studies have demonstrated a wide variety of biological effects exhibited by lactobacilli-produced exopolysaccharides which could, theoretically, confer a range of local and systemic health benefits upon the host. In this review, we discuss the production of exopolysaccharides within the Lactobacillus genus and explore their potential as beneficial bioactive compounds.

scholarly journals A Holistic Review on Euro-Asian Lactic Acid Bacteria Fermented Cereals and Vegetables

2020 ◽  
Vol 8 (8) ◽  
pp. 1176 ◽  
Author(s):  
Tolulope Ashaolu ◽  
Anna Reale
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Food Habits ◽  
Starter Cultures ◽  
Fermented Foods ◽  
Acid Fermentation ◽  
Spontaneous Fermentation ◽  
Holistic Review ◽  
Different Cultures ◽  
Fermented Products

Lactic acid fermentation is one of the oldest methods used worldwide to preserve cereals and vegetables. Europe and Asia have long and huge traditions in the manufacturing of lactic acid bacteria (LAB)-fermented foods. They have different cultures, religions and ethnicities with the available resources that strongly influence their food habits. Many differences and similarities exist with respect to raw substrates, products and microbes involved in the manufacture of fermented products. Many of them are produced on industrial scale with starter cultures, while others rely on spontaneous fermentation, produced homemade or in traditional events. In Europe, common LAB-fermented products made from cereals include traditional breads, leavened sweet doughs, and low and non-alcoholic cereal-based beverages, whereas among vegetable ones prevail sauerkraut, cucumber pickles and olives. In Asia, the prevailing LAB-fermented cereals include acid-leavened steamed breads or pancakes from rice and wheat, whereas LAB-fermented vegetables are more multifarious, such as kimchi, sinki, khalpi, dakguadong, jiang-gua, soidon and sauerkraut. Here, an overview of the main Euro-Asiatic LAB-fermented cereals and vegetables was proposed, underlining the relevance of fermentation as a tool for improving cereals and vegetables, and highlighting some differences and similarities among the Euro-Asiatic products. The study culminated in “omics”-based and future-oriented studies of the fermented products.

scholarly journals Effects of Sodium Chloride on Tyramine Production in a Fermented Food Model and its Inhibition by Tyrosine-degrading Lactobacillus plantarum JA-1199

2020 ◽  
Vol 74 (5) ◽  
pp. 391-397
Author(s):  
Janine Anderegg ◽  
Florentin Constancias ◽  
Leo Meile
Keyword(s):  
Lactic Acid ◽  
Sodium Chloride ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Chloride Concentration ◽  
Fermented Food ◽  
Starter Cultures ◽  
Fermented Foods ◽  
Bacterial Strains ◽  
Safety Level

Tyramine is a health-adverse biogenic amine, which can accumulate in fermented foods like cheese by decarboxylation of the free amino acid tyrosine by either starter cultures or resident microbes such as lactic acid bacteria including Enterococcus spp., respectively. Our study aimed to show the effect of sodium chloride concentrations on tyramine production as well as to characterise bacterial strains as anti-tyramine biocontrol agents in a 2 mL micro-cheese fermentation model. The effect of sodium chloride on tyramine production was assayed with tyramine producing strains from eight different species or subspecies. Generally, an increase in sodium chloride concentration enhanced tyramine production, e.g. from 0% to 1.5% of sodium chloride resulted in an increase of tyramine of 870% with a Staphylococcus xylosus strain. In the biocontrol screening among lactic acid bacteria, a Lactobacillus plantarum JA-1199 strain was screened that could consume in successful competition with other resident bacteria tyrosine in the micro-cheese model as a source of energy gain. Thereby tyramine accumulation was reduced between 4% to 99%. The results of this study disclose a feasible strategy for decreasing tyramine concentration and increasing the safety level of fermented food. It is an example of development and application of bacterial isolates as starter or protective cultures in food, a biocontrol topic, which Oreste Ghisalba – in his project evaluation function of SNF and later on CTI – was promoting with great emphasis in our ETH Food Biotechnology research group.

scholarly journals Biogenic Amine Production by Lactic Acid Bacteria: A Review

Foods ◽  
2019 ◽  
Vol 8 (1) ◽  
pp. 17 ◽  
Author(s):  
Federica Barbieri ◽  
Chiara Montanari ◽  
Fausto Gardini ◽  
Giulia Tabanelli
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Biogenic Amine ◽  
Starter Cultures ◽  
Fermented Foods ◽  
Microbial Activities ◽  
Individual Sensitivity ◽  
Naturally Occurring ◽  
Spontaneous Fermentations ◽  
Selection Of

Lactic acid bacteria (LAB) are considered as the main biogenic amine (BA) producers in fermented foods. These compounds derive from amino acid decarboxylation through microbial activities and can cause toxic effects on humans, with symptoms (headache, heart palpitations, vomiting, diarrhea) depending also on individual sensitivity. Many studies have focused on the aminobiogenic potential of LAB associated with fermented foods, taking into consideration the conditions affecting BA accumulation and enzymes/genes involved in the biosynthetic mechanisms. This review describes in detail the different LAB (used as starter cultures to improve technological and sensorial properties, as well as those naturally occurring during ripening or in spontaneous fermentations) able to produce BAs in model or in real systems. The groups considered were enterococci, lactobacilli, streptococci, lactococci, pediococci, oenococci and, as minor producers, LAB belonging to Leuconostoc and Weissella genus. A deeper knowledge of this issue is important because decarboxylase activities are often related to strains rather than to species or genera. Moreover, this information can help to improve the selection of strains for further applications as starter or bioprotective cultures, in order to obtain high quality foods with reduced BA content.

scholarly journals Proximate, Microbial and Sensory Characteristics of Cowpea Milk Fermented with Probiotic Starter Cultures

2020 ◽  
Vol 2 (4) ◽  
Author(s):  
Kevin Omondi Aduol ◽  
Arnold N. Onyango ◽  
Samuel M. Imathiu
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Rhamnosus ◽  
Streptococcus Thermophilus ◽  
Sensory Attributes ◽  
Starter Cultures ◽  
Lactobacillus Delbrueckii ◽  
In Vivo Studies ◽  
Potential Health

Fermentation of cowpea milk was carried out using three mixed starter cultures containing (i) Lactobacillus acidophilus, Bifidobacterium spp, and Streptococcus thermophilus (ABT) (ii) Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus (DT) or (iii) Lactobacillus rhamnosus GR-1 and Streptococcus thermophilus (GT). Proximate composition of raw and fermented cowpea milk was determined using the AOAC methods. Lactic acid bacteria survival and sensory attributes of the fermented cowpea milk was also determined. Crude fat decreased significantly (P<0.05) after fermentation except for GT culture which led to 33.2% increase. Crude fiber was not detected in all the samples. Fermentation with GT also led to increase in protein content, although this was not significant. A decrease was observed for carbohydrate content, after fermentation, with DT culture leading to the highest decrease of 7.1%. There was a general increase in microbial growth during the first two weeks of storage (refrigeration at 4˚C). Thereafter the number reduced to Log10 4.11 cfu/ml on the 28th day of storage. No significant differences were observed for sensory attributes of taste, texture and overall acceptability. However, aroma and appearance had significant differences among the samples (P<0.05). The study demonstrated that nutritional quality of cowpea milk can be achieved through fermentation. Also, cowpea milk fermented with lactic acid bacteria produce a yoghurt-like product that can be sweetened to taste and be acceptable to consumers. The study therefore recommends that more work should be done to improve the sensory acceptability of the products and that their potential health benefits should be determined through in vivo studies.

Antimycotic and Antiaflatoxigenic Effect of Lactic Acid Bacteria: A Review†

1995 ◽  
Vol 58 (11) ◽  
pp. 1275-1280 ◽  
Author(s):  
HASSAN GOURAMA ◽  
LLOYD B. BULLERMAN
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactococcus Lactis ◽  
Health Hazard ◽  
Aflatoxin Production ◽  
Fermented Foods ◽  
Therapeutic Effects ◽  
Potential Health ◽  
Heat Stable ◽  
Potential Health Hazard

Lactic acid bacteria are extensively used in the fermentation of a wide variety of food products and are known for their preservative and therapeutic effects. Many lactic acid bacteria species have been reported to inactivate bacterial pathogens, and numerous antibacterial substances have been isolated. However, the antimycotic and antimycotoxigenic potential of lactic acid bacteria has still not been fully investigated. Fermented foods such as cheese can be contaminated by molds and mycotoxins. Mold causes spoilage and renders the product unusable for consumption, and the presence of mycotoxins presents a potential health hazard. A limited number of reports have shown that lactic acid bacteria affect mold growth and aflatoxin production. Although numerous lactic acid bacteria such as Lactobacillus spp. were found to inhibit aflatoxin biosynthesis, other lactic bacteria such as Lactococcus lactis were found to stimulate aflatoxin production. The morphology of lactic acid bacteria cells has also been found to be affected by the presence of fungal mycelia and aflatoxin. Lactococcus lactis cells became larger and formed long chains in the presence of Aspergillus flavus and aflatoxins. Numerous investigations reported that low pH, depletion of nutrients, and microbial competition do not explain the reason for aflatoxin inhibition. Some investigators suggested that the inhibition of aflatoxin is due to lactic acid and/or lactic acid bacteria metabolites. These metabolites have been reported to be heat-stable low-molecular-weight compounds.

scholarly journals Metabolism of Fructophilic Lactic Acid Bacteria Isolated from the Apis mellifera L. Bee Gut: Phenolic Acids as External Electron Acceptors

2016 ◽  
Vol 82 (23) ◽  
pp. 6899-6911 ◽  
Author(s):  
Pasquale Filannino ◽  
Raffaella Di Cagno ◽  
Rocco Addante ◽  
Erica Pontonio ◽  
Marco Gobbetti
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Phenolic Acids ◽  
Electron Acceptors ◽  
Starter Cultures ◽  
Fermented Foods ◽  
Coumaric Acid ◽  
Content Type ◽  
Phenotypic Microarray ◽  
Almost All

ABSTRACTFructophilic lactic acid bacteria (FLAB) are strongly associated with the gastrointestinal tracts (GITs) ofApis melliferaL. worker bees due to the consumption of fructose as a major carbohydrate. Seventy-seven presumptive lactic acid bacteria (LAB) were isolated from GITs of healthyA. melliferaL. adults, which were collected from 5 different geographical locations of the Apulia region of Italy. Almost all of the isolates showed fructophilic tendencies: these isolates were identified asLactobacillus kunkeei(69%) orFructobacillus fructosus(31%). A high-throughput phenotypic microarray targeting 190 carbon sources was used to determine that 83 compounds were differentially consumed. Phenotyping grouped the strains into two clusters, reflecting growth performance. The utilization of phenolic acids, such asp-coumaric, caffeic, syringic, or gallic acids, as electron acceptors was investigated in fructose-based medium. Almost all FLAB strains showed tolerance to high phenolic acid concentrations.p-Coumaric acid and caffeic acid were consumed by all FLAB strains through reductases or decarboxylases. Syringic and gallic acids were partially metabolized. The data collected suggest that FLAB require external electron acceptors to regenerate NADH. The use of phenolic acids as external electron acceptors by the 4 FLAB showing the highest phenolic acid reductase activity was investigated in glucose-based medium supplemented withp-coumaric acid. Metabolic responses observed through a phenotypic microarray suggested that FLAB may usep-coumaric acid as an external electron acceptor, enhancing glucose dissimilation but less efficiently than other external acceptors such as fructose or pyruvic acid.IMPORTANCEFructophilic lactic acid bacteria (FLAB) remain to be fully explored. This study intends to link unique biochemical features of FLAB with their habitat. The quite unique FLAB phenome within the group lactic acid bacteria (LAB) may have practical relevance in food fermentations. The FLAB phenome may have implications for the levels of hexose metabolism products in fermented foods, as well as food probiotication. Due to the harsh conditions of honeybees' GITs, these bacteria had to develop specific physiological and biochemical characteristics, such as tolerance to phenolic acids. The screening of FLAB strains based on metabolic pathways involving phenolic acids may allow the selection of starter cultures with both technological and functional beneficial attributes. Bioconversion of phenolic compounds may contribute to the aroma attributes and biofunctionality of fermented foods. Thus, the selection of FLAB strains as starter cultures with specific enzymatic activities involving phenolic acids may have a promising role in food fermentations.

scholarly journals Identification, Classification and Screening for γ-Amino-butyric Acid Production in Lactic Acid Bacteria from Cambodian Fermented Foods

Biomolecules ◽  
2019 ◽  
Vol 9 (12) ◽  
pp. 768 ◽  
Author(s):  
Dalin Ly ◽  
Sigrid Mayrhofer ◽  
I. Agung Yogeswara ◽  
Thu-Ha Nguyen ◽  
Konrad Domig
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Butyric Acid ◽  
Dietary Habits ◽  
Starter Cultures ◽  
Small Scale ◽  
Fermented Foods ◽  
Amino Butyric Acid ◽  
Rdna Sequencing

Screening for various types of lactic acid bacteria (LAB) that form the biological agent γ-amino-butyric acid (GABA) is important to produce different kinds of GABA-containing fermented foods. So far, no GABA-producing LAB have been reported from Cambodian fermented foods. Most small-scale fermentations and even some industrial processes in this country still rely on indigenous LAB. The application of GABA-producing autochthonous starters would allow the production of Cambodian fermented foods with an additional nutritional value that meet the population’s dietary habits and that are also more attractive for the international food market. Matrix-assisted laser desorption/ionizing time-of-flight mass spectrometry (MALDI-TOF MS) and partial 16S rDNA sequencing were used to identify 68 LAB isolates from Cambodian fermented foods. These isolates were classified and grouped with (GTG)5 rep-PCR, resulting in 50 strains. Subsequently, all strains were investigated for their ability to produce GABA by thin layer chromatography. GABA-positive strains were further analyzed by the GABase assay. Of the six GABA-positive LAB strains—one Lactobacillus futsaii, two Lactobacillus namurensis, and three Lactobacillus plantarum strains—two Lactobacillus plantarum strains produced high amounts of GABA (20.34 mM, 16.47 mM). These strains should be further investigated for their potential application as GABA-producing starter cultures in the food applications.

scholarly journals Health Benefits of Lactic Acid Bacteria (LAB) Fermentates

Nutrients ◽  
2020 ◽  
Vol 12 (6) ◽  
pp. 1679 ◽  
Author(s):  
Harsh Mathur ◽  
Tom P. Beresford ◽  
Paul D. Cotter
Keyword(s):  
Lactic Acid ◽  
Fermentation Process ◽  
Health Benefits ◽  
In Vivo Studies ◽  
Bioactive Metabolites ◽  
Fermented Foods ◽  
Bioactive Components ◽  
Potential Health ◽  
Positive Effects ◽  
Culture Supernatants

Consuming fermented foods has been reported to result in improvements in a range of health parameters. These positive effects can be exerted by a combination of the live microorganisms that the fermented foods contain, as well as the bioactive components released into the foods as by-products of the fermentation process. In many instances, and particularly in dairy fermented foods, the microorganisms involved in the fermentation process belong to the lactic acid group of bacteria (LAB). An alternative approach to making some of the health benefits that have been attributed to fermented foods available is through the production of ‘fermentates’. The term ‘fermentate’ generally relates to a powdered preparation, derived from a fermented product and which can contain the fermenting microorganisms, components of these microorganisms, culture supernatants, fermented substrates, and a range of metabolites and bioactive components with potential health benefits. Here, we provide a brief overview of a selection of in vitro and in vivo studies and patents exclusively reporting the health benefits of LAB ‘fermentates’. Typically, in such studies, the potential health benefits have been attributed to the bioactive metabolites present in the crude fermentates and/or culture supernatants rather than the direct effects of the LAB strain(s) involved.

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