In recent years probiotics have been considered as a potential substitution of antibiotics to control pathogens and treat infectious diseases in aquaculture.In the present study a strain of Lactobacillus pentosus,name...In recent years probiotics have been considered as a potential substitution of antibiotics to control pathogens and treat infectious diseases in aquaculture.In the present study a strain of Lactobacillus pentosus,named as L.pentosus SF-1,was isolated from waters in aquaculture.The species identification of this strain was conducted by 16S rRNA sequence,and the physiological and biochemical characteristics of this strain were assessed.Furthermore,the virulence,antibiotic sensitivity,cell surface characteristics and acid/base-resistance of L.pentosus SF-1 were determined to evaluate the probiotic potentials of this strain.Specifically,L.pentosus SF-1 is sensitive to most common antibiotics,and no hemolysin was generated from it,indicating the safety of this strain to hosts.In addition,L.pentosus SF-1 was able to tolerate the artificial gastric juice at pH 3 for 4 h and the artificial intestinal fluid at pH 6.8 or 8.0 for 6 h.Moreover,the analysis of self-aggregation and the adhesion of L.pentosus SF-1 to organic solvents suggested a high potential of L.pentosus SF-1 to inhabit the hosts,which was confirmed by testing the colonization of L.pentosus SF-1 in germ-free zebrafish.Interestingly,L.pentosus SF-1 displayed a high bactericidal activity against several bacterial pathogens.Consistently,the incubation of L.pentosus SF-1 significantly promoted the expression of antimicrobial components in zebrafish,contributing to the protection of the fish from E.tarda infection in vivo.Taken together,the probiotic strain L.pentosus SF-1 could be applied as anti-infection reagent in aquaculture.展开更多
Peanut protein was fermented by Lactobacillus pentosus,to study the effects of different protein composition of peanut protein isolate,arachin and concomitant arachin on their molecular structure and thermal propertie...Peanut protein was fermented by Lactobacillus pentosus,to study the effects of different protein composition of peanut protein isolate,arachin and concomitant arachin on their molecular structure and thermal properties during fermentation,the composite gel was prepared by compounding peanut protein with myofibril protein,the rheological properties of the composite emulsion and the texture properties of the composite gel were studied to reveal the molecular mechanism of the effect of L.pentosus on the gel properties of peanut protein.the results showed that the free sulfhydryl content,surface hydrophobicity and denaturation temperature of arachin were increased,β-sheet content and denaturation enthalpy were decreased by L.pentosus fermentation.it can reduce the content of free sulfhydryl group,surface hydrophobicity and denaturation enthalpy of peanut protein isolate and concomitant arachin,the denaturation temperature andα-helix content of peanut protein isolate and arachin were significantly increased.after fermentation,the structure of arachin developed to the maximum and the thermal stability of arachin was higher,which proved that L.pentosus could promote the gel modification of peanut protein.the complex gel formed by fermentation with arachin is easier to form porous structure and has better macro-elasticity than the complex gel prepared by modification of arachin and isolate protein.展开更多
Increased gut permeability facilitates the uptake of food allergens into the bloodstream and triggers allergenic reactions.The present study aimed to evaluate the effect of Lactobacillus pentosus S-PT84(S-PT84)and Rub...Increased gut permeability facilitates the uptake of food allergens into the bloodstream and triggers allergenic reactions.The present study aimed to evaluate the effect of Lactobacillus pentosus S-PT84(S-PT84)and Rubus suavissimus leaf extract(RSLE)against egg ovomucoid(OVM)-uptake in lipopolysaccharide(LPS)-induced increased gut-permeability mice model of food allergy.Six-eight weeks old,female C57BL6 mice were continuously fed with LPS(300μg/kg BW),for 3 months to increase gut permeability.Reduction in the expression of sealing claudin-4,increase in the expression of pore-forming claudin-2,and increase in D-mannitol absorption into the blood plasma in the LPS treated groups suggested the increase in gut permeability after LPS treatment.The oral administration of major egg allergen,OVM,after LPS intervention,significantly increased the plasma mast cell protease-1 and OVMspecific IgE compared to the negative control group.These results indicated that continuous LPS intervention developed OVM-induced food allergy.However,both the treatment of S-PT84 and RSLE suppressed the claudin-2 expression and the gut permeability induced by LPS.Furthermore,S-PT84 and RSLE treatment also reduced the plasma mast cell protease-1 and OVM-specific IgE,indicating the potential beneficial effect against LPS intervention developed OVM-induced food allergy.These findings suggest that S-PT84 and RSLE ameliorated LPS induced gut permeability and food allergic reactions.展开更多
Microencapsulation is an efficient way to increase the survival rate of probiotics against harsh conditions.In this study,three probiotic strains(Lactiplantibacillus plantarum subsp.plantarum strain W2(LP4),Lactiplant...Microencapsulation is an efficient way to increase the survival rate of probiotics against harsh conditions.In this study,three probiotic strains(Lactiplantibacillus plantarum subsp.plantarum strain W2(LP4),Lactiplantibacillus pentosus strain XL640(LPE1),and Limosilactobacillus fermentum strain W8(LF2)),isolated from shalgam and gilaburu,were microencapsu-lated with spray drying and process conditions[maltodextrin concentration(MC,10–30%)and inlet air temperature(IAT,110–130℃)]were optimized by central composite rotatable design of response surface methodology.The results indicated that the predicted IAT and MC values for the maximum powder yield and viability were 123.21℃ and 22.76%,130.37℃ and 19.49%,and 127.94℃ and 10.00%for LF2,LP4 and LPE1,respectively.At these conditions,bacterial viability ranged from 10.27 to 10.33 log colony-forming units per gram(cfu/g),while the powder yield values for the encapsulation of the bacteria were between 43.38%and 50.97%.Furthermore,MC was the most significant factor for the powder yield of LF2,LPE1,and viability of LPE1.Encapsulation efficiency values higher than 92.77%demonstrated the efficiency of spray dry-ing for the protection of selected strains.The microcapsules produced at the optimum points had moisture content between 5.30 and 5.96%.SEM images showed that the microcapsules were in spherical shape.In conclusion,the results confirmed that the selected probiotics were successfully microencapsulated with spray drying with high powder yield,viability,and encapsulation efficiency levels and these features could reveal the potential of the encapsulated probiotic strains to be used in high-sugar foods.展开更多
基金supported by the National Natural Science Foundation of China(No.31972802)the Natural Science Foundation of Shandong Province(No.ZR2019MC041)the Taishan Scholar Program of Shandong Province(No.tsqn201812023).
文摘In recent years probiotics have been considered as a potential substitution of antibiotics to control pathogens and treat infectious diseases in aquaculture.In the present study a strain of Lactobacillus pentosus,named as L.pentosus SF-1,was isolated from waters in aquaculture.The species identification of this strain was conducted by 16S rRNA sequence,and the physiological and biochemical characteristics of this strain were assessed.Furthermore,the virulence,antibiotic sensitivity,cell surface characteristics and acid/base-resistance of L.pentosus SF-1 were determined to evaluate the probiotic potentials of this strain.Specifically,L.pentosus SF-1 is sensitive to most common antibiotics,and no hemolysin was generated from it,indicating the safety of this strain to hosts.In addition,L.pentosus SF-1 was able to tolerate the artificial gastric juice at pH 3 for 4 h and the artificial intestinal fluid at pH 6.8 or 8.0 for 6 h.Moreover,the analysis of self-aggregation and the adhesion of L.pentosus SF-1 to organic solvents suggested a high potential of L.pentosus SF-1 to inhabit the hosts,which was confirmed by testing the colonization of L.pentosus SF-1 in germ-free zebrafish.Interestingly,L.pentosus SF-1 displayed a high bactericidal activity against several bacterial pathogens.Consistently,the incubation of L.pentosus SF-1 significantly promoted the expression of antimicrobial components in zebrafish,contributing to the protection of the fish from E.tarda infection in vivo.Taken together,the probiotic strain L.pentosus SF-1 could be applied as anti-infection reagent in aquaculture.
基金supported by the foundation for Natural Science Foundation of China(31901643)the foundation for Natural Science Foundation of Hubei Province(2022CFB452)the foundation for National innovation and Entrepreneurship Center for College Students(CSiE)of China(20230100115).
文摘Peanut protein was fermented by Lactobacillus pentosus,to study the effects of different protein composition of peanut protein isolate,arachin and concomitant arachin on their molecular structure and thermal properties during fermentation,the composite gel was prepared by compounding peanut protein with myofibril protein,the rheological properties of the composite emulsion and the texture properties of the composite gel were studied to reveal the molecular mechanism of the effect of L.pentosus on the gel properties of peanut protein.the results showed that the free sulfhydryl content,surface hydrophobicity and denaturation temperature of arachin were increased,β-sheet content and denaturation enthalpy were decreased by L.pentosus fermentation.it can reduce the content of free sulfhydryl group,surface hydrophobicity and denaturation enthalpy of peanut protein isolate and concomitant arachin,the denaturation temperature andα-helix content of peanut protein isolate and arachin were significantly increased.after fermentation,the structure of arachin developed to the maximum and the thermal stability of arachin was higher,which proved that L.pentosus could promote the gel modification of peanut protein.the complex gel formed by fermentation with arachin is easier to form porous structure and has better macro-elasticity than the complex gel prepared by modification of arachin and isolate protein.
文摘Increased gut permeability facilitates the uptake of food allergens into the bloodstream and triggers allergenic reactions.The present study aimed to evaluate the effect of Lactobacillus pentosus S-PT84(S-PT84)and Rubus suavissimus leaf extract(RSLE)against egg ovomucoid(OVM)-uptake in lipopolysaccharide(LPS)-induced increased gut-permeability mice model of food allergy.Six-eight weeks old,female C57BL6 mice were continuously fed with LPS(300μg/kg BW),for 3 months to increase gut permeability.Reduction in the expression of sealing claudin-4,increase in the expression of pore-forming claudin-2,and increase in D-mannitol absorption into the blood plasma in the LPS treated groups suggested the increase in gut permeability after LPS treatment.The oral administration of major egg allergen,OVM,after LPS intervention,significantly increased the plasma mast cell protease-1 and OVMspecific IgE compared to the negative control group.These results indicated that continuous LPS intervention developed OVM-induced food allergy.However,both the treatment of S-PT84 and RSLE suppressed the claudin-2 expression and the gut permeability induced by LPS.Furthermore,S-PT84 and RSLE treatment also reduced the plasma mast cell protease-1 and OVM-specific IgE,indicating the potential beneficial effect against LPS intervention developed OVM-induced food allergy.These findings suggest that S-PT84 and RSLE ameliorated LPS induced gut permeability and food allergic reactions.
文摘Microencapsulation is an efficient way to increase the survival rate of probiotics against harsh conditions.In this study,three probiotic strains(Lactiplantibacillus plantarum subsp.plantarum strain W2(LP4),Lactiplantibacillus pentosus strain XL640(LPE1),and Limosilactobacillus fermentum strain W8(LF2)),isolated from shalgam and gilaburu,were microencapsu-lated with spray drying and process conditions[maltodextrin concentration(MC,10–30%)and inlet air temperature(IAT,110–130℃)]were optimized by central composite rotatable design of response surface methodology.The results indicated that the predicted IAT and MC values for the maximum powder yield and viability were 123.21℃ and 22.76%,130.37℃ and 19.49%,and 127.94℃ and 10.00%for LF2,LP4 and LPE1,respectively.At these conditions,bacterial viability ranged from 10.27 to 10.33 log colony-forming units per gram(cfu/g),while the powder yield values for the encapsulation of the bacteria were between 43.38%and 50.97%.Furthermore,MC was the most significant factor for the powder yield of LF2,LPE1,and viability of LPE1.Encapsulation efficiency values higher than 92.77%demonstrated the efficiency of spray dry-ing for the protection of selected strains.The microcapsules produced at the optimum points had moisture content between 5.30 and 5.96%.SEM images showed that the microcapsules were in spherical shape.In conclusion,the results confirmed that the selected probiotics were successfully microencapsulated with spray drying with high powder yield,viability,and encapsulation efficiency levels and these features could reveal the potential of the encapsulated probiotic strains to be used in high-sugar foods.
