Project description:The aim of the study was to decipher metabolisms responsible (i) for the peculiar adaptation of L. plantarum during soy juice fermentation and (ii) for the release of aroma compounds, amino and short-chain fatty acid, and metabolites with health-promoting properties in soy yogurt. The strategy was the sequencing and annotation of a strain (L. plantarum CIRM-BIA777, PRJEB77707) able to degrade galacto- oligosaccharides, the sampling of soy yogurt, RNA-seq to identify differentially expressed genes of L. plantarum and corresponding metabolisms throughout the kinetics of fermentation. Acids and volatile compounds were also quantified.
Project description:Human volunteers (N=143; 98 females and 45 males; aged 18-45 years) consumed one litre of blueberry-apple juice per day for four weeks. Before and after the intervention blood was drawn and lymphocytes were isolated for subsequent RNA isolation. Each participant acted as his own control.
Project description:A popular strategy for enhancing the antibacterial properties of probiotic bacteria is to retrofit them with the ability to overproduce heterologous bacteriocins. This is often achieved from strong, non-native promoters. How the dysregulated overproduction of heterologous bacteriocins affects the fitness and antibacterial efficacy of the retrofitted probiotic bacteria is often overlooked. We conferred the prototypical probiotic Escherichia coli strain Nissle (EcN) the ability to produce different amounts of the bacteriocin microcin C (McC). Expression of the bacteriocin synthesis genes was driven from the native promoter (Pmcc-WT), or from promoters manipulated to be stronger (Pmcc-High) and weaker (Pmcc-Low) than the WT, in a plasmid-based system. Pmcc-Low and Pmcc-High retained their native regulation. A strain harbouring a non-functional promoter (Pmcc-Mut) produces no McC and was used as a control. Each strain was grown to early stationary phase, when production of McC starts, in Luria-Bertani broth at 37 degrees. The RNA was isolated and the effects of different levels of production of McC on the transcriptome of EcN was examined by RNA-Seq.
Project description:The survival of probiotics could be strongly enhanced by delivery vehicles, but the mechanism was unknown. In this study, whole genome microarray technology was used to detect the gene expression profiles of probiotic Lactobacillus casei Zhang in the absence and presence of fermented milk in simulated gastrointestinal tract. The results showed the gene expression profiles were significantly different under these two different conditions. The change of the gene expression profile may be helpful to comprehend the role of delivery vehicles in enhancing the survival of probiotics. Twelve samples of bacterial cells in the absence and presence of fermented milk were collected at 3 h in simulated gastric juice, 4 h and 8 h in intestinal juice, 2 biological replicates were obtained in each time point. The average of the normalized expression values of the 2 biological replicates for each probe was regarded as the expression value of a predicted gene. To identify the expression pattern of each gene across different treatments, n-fold change ratios were calculated for every gene in pure L. casei Zhang versus L. casei Zhang in fermented milk.
Project description:Homozygous and heterozygous yeast deletion collections were profiled over the course of a 14 day fermentation in synthetic grape juice. Samples were compared to day 1 of the fermentation.
Project description:Interventions: Group 1: Arm 1 - 0.33 L Anthocyanin-rich blueberry / grape juice daily for 28 days. This is followed by a wash-out period of 10 days and a run-in phase of 7 days.
Group 2: Arm 1 - 0.33 L Anthocyanin-reduced blueberry / grape juice daily for 28 days. This is followed by a wash-out period of 10 days and a run-in phase of 7 days.
Primary outcome(s): Inhibition of tumor cell migration in vitro after application of plasma-isolated anthocyanins and metabolites. The endpoint is recorded after 28 days compared to day 1.
Study Design: Allocation: Randomized controlled study; Masking: Blinded (masking used); Control: placebo; Assignment: crossover; Study design purpose: basic science
Project description:Highland barley liquor is a distilled spirit made from highland barley on the Tibetan Plateau, but its alcohol yield is limited by the high fiber content of the raw material. In the field of biomass resources, functional microorganisms are commonly used in pretreatment to degrade cellulose and other substances, improving fermentation output. In this study, we isolated the cellulose-degrading probiotic Lactobacillus delbrueckii GR-8 (CMCase 6.21 U/mL) from the traditional vegetable-based fermented food "Jiangshui" and applied biological pretreatment to the fermentation of highland barley liquor. During pretreatment, probiotics enhanced cellulase and amylase activities in the fermented grains, resulting in a 25% reduction in cellulose content and a 112% increase in free reducing sugar content. The pretreatment significantly altered the microbial community structure, enhancing microbial diversity. After distillation, alcohol yield increased by 3.5%, and total acid and ester contents rose by 25% and 23%, respectively. Pyrazine compounds increased by 1290%, while higher alcohols like nonanol, phenylethanol, and hexanol decreased. The treated liquor caused less harm to mice, who showed improved memory, motor skills, and lower oxidative liver damage. This study demonstrates that biological pretreatment enhances both fermentation and the quality of Chinese spirits.
Project description:This study examined the protective effect of Chlorella vulgaris protein isolate (CPI) on the biological activity of Lacticaseibacillus rhamnosus GG (LGG) during lyophilisation, storage, and in vitro digestion. Prior to lyophilisation, probiotic hydrogels were either fermented to pH 4.5 (CF) or left untreated (CNT). The microstructure, physicochemical, and thermal properties of the resulting probiotic powders were analysed, along with LGG adhesion to an in vitro intestinal epithelium model. Embedment in CPI-based matrices provided effective lyoprotection, with CNT offering greater stability than CF. Elevated storage temperatures and relative humidity (RH) accelerated LGG inactivation, particularly in CF. While a sufficient proportion of LGG survived the harsh conditions during in vitro digestion, pre-fermentation had a negligible impact. Additionally, a satisfactory level of LGG adhesion to the intestinal mucus layer was observed. Overall, CPI exhibits strong stabilizing properties for LGG viability and represents a promising plant-based alternative to dairy proteins for probiotic food formulations.
Project description:Human volunteers (N=143; 98 females and 45 males; aged 18-45 years) consumed one litre of blueberry-apple juice per day for four weeks. Before and after the intervention blood was drawn and lymphocytes were isolated for subsequent RNA isolation. Each participant acted as his own control. Each subject acted as his own control, meaning that the fluorescent labeled cRNAs of each subject before and after the intervention were mixed and hybridized on one chip. To rule out any possible dye effect, samples from each subject before and after the intervention were randomly labeled with Cy3 and Cy5.
Project description:Natural grape-juice fermentations involve the sequential development of different yeast species which strongly influence the chemical and sensorial traits of the final product. In the present study,we aimed to examine the transcriptomic response of Saccharomyces cerevisiae to the presence of Hanseniaspora guilliermondii wine fermentation.
