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Start date: 2020Subject: search.filters.subject.Probiotic

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Now showing 1 - 4 of 4
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    Integrative genome analysis of bacteriocin-producing Lactiplantibacillus pentosus LNP1-39 and its synbiotic role in suppressing food-borne pathogens
    (2026-06-01)
    Jirakanjanasit, Thanadol
    ;
    Choovet, Natladda
    ;
    Booncharoen, Auttaporn
    ;
    Kingkaew, Engkarat
    ;
    Poothong, Saranporn
    Lactic acid bacteria were isolated from traditional Thai-fermented foods. Among these, the strain LNP1-39, closely related to Lactiplantibacillus pentosus, was selected for further study because of its non-pathogenic profile. The bacteriocins produced by L. pentosus LNP1-39 were proteinaceous substances that exhibited strong antimicrobial activity across a wide pH range (pH 2–11; 6400–2400 AU/mL) and thermal stability at 100 °C for 40 min (400 AU/mL). These bacteriocins showed a narrow antimicrobial spectrum, effectively targeting Gram-positive pathogens, such as Kocuria rhizophila MIII, Enterococcus faecalis JCM 5803<sup> T</sup>, and Listeria monocytogenes ATCC 19115. Comprehensive safety assessments, including whole-genome analysis and in vitro tests, confirmed a low risk of antibiotic resistance and the absence of virulence factors. Strain LNP1-39 was confirmed to be closely related to L. pentosus DSM 20314<sup> T</sup> via digital DNA‒DNA hybridization (dDDH; 75.4%), with average nucleotide identity (ANI) at 96.56% ANIb and 97.22% ANIm values. Additionally, LNP1-39 produces pediocin with notable similarity (76.29% identity to pediocin) and presents low risks for antibiotic-resistance genes or transfer genes while providing antioxidant properties. Strain LNP1-39 survived harsh gastrointestinal tract conditions and exhibited a favorable prebiotic index and positive prebiotic activity score when paired with polydextrose or isomalto-oligosaccharide. These findings support L. pentosus LNP1-39 as potential bacteriocin-producing lactic acid bacteria for further application in food preservation and pathogen control or as a synbiotic.
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    Development of a synbiotic longan beverage: a nutritious and functional blend
    (2025-02-01)
    Sakuntasri, K.
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    Kwanmuang, P.
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    Massa, S.
    ;
    Krusong, W.
    ;
    Charoenrat, T.
    Synbiotic foods, which synergistically combine probiotics and prebiotics, have garnered attention for their potential health benefits. In line with this trend, this study aimed to develop a synbiotic beverage using longan fruit as the base and fructo-oligosaccharides (FOS) as the prebiotic source. Two strains of Lactobacillus probiotics, Lactobacillus casei 431 and Lactobacillus plantarum KM001, were used to ferment the longan juice with and without FOS. Total soluble solids, reducing sugar, pH, total acid production, and viable cell count of Lactobacillus microorganisms were evaluated to determine the optimal fermentation duration. The findings indicated that fermenting the juice for 12 hrs at 37°C aligned with the criteria established by the FAO/WHO for probiotic foods. Furthermore, compared to L. casei 431, the longan juice containing FOS fermented with L. plantarum KM001 showed a better survival rate in a simulated gastrointestinal environment. Additionally, the microorganism count in this beverage remained relatively constant throughout its 28-days shelf life at 4°C. These findings underscore the synbiotic longan beverage as a functional drink that combines viable probiotics with prebiotic FOS.
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    Fish gut microbiota: a source of novel metabolites – A review article
    (2023-03-01)
    Jisha, K.
    ;
    Gayathri, G.
    ;
    Gopikrishnan, V.
    ;
    Song, J. J.
    ;
    Soytong, K.
    Similar to human beings, fish harbor microorganisms in their gastrointestinal tract (GIT). Fishes are diverse groups of gut microbiota, including protists, fungi, yeasts, viruses, bacteria, and archaea. In addition to serving as a barrier against infections, these microbes that inhabit the gastrointestinal tract of fish play a role in nutrition, physiology, immunity, and life span. All fish have gut microbiota; however, the makeup of these communities varies depending on the fish's life stages, the habitat they live in, their nutrition, the seasons, their trophic level, etc. For both recreational and commercial fisheries, it is crucial to comprehend the bacterial make-up of fish microbiomes. The gut microbiota aids in the development of methods for modifying the gut microbiota of the target fish species to enhance aquaculture quality. These gut microbes are an invaluable, essential source of novel, promising bioactive compounds with significant biological activity. The natural product secondary metabolites from specific strains of Chaetomium spp. may develop to be biomedicine for sustainable protection. This review provides a comprehensive knowledge of the composition of the gut microbiota of fish, their development, changes in the living environment, their modification, and their applications.
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    Proximate composition of the edible part of purple passion fruit and santol and in vitro prebiotic activity of crude polysaccharide extracts
    (2021-06-01)
    Wongsariya, K.
    ;
    Kanchanadumkerng, P.
    This study aimed to evaluate the functional and prebiotic properties of the edible portions of certain tropical fruits in Thailand, passion fruit and santol. The proximate composition of passion fruit and santol were analysed which total carbohydrate was the major component in both samples. Total dietary fibre of passion fruit and santol was 44.81 and 26.82% (w/w), respectively, with the majority of insoluble dietary fibre. Soluble dietary fibre of both fruits was extracted by hot water and water-extractable polysaccharide was yielded at 16.47% and 25.24% (w/w) for passion fruit and santol, respectively. The functional properties of fruit fibre were informed, with the satisfactory oil holding capacity of santol polysaccharide. The effect of both fruit polysaccharides on proliferation number at 24 hrs was not different from inulin. Prebiotic activity score of fruit polysaccharide was calculated from the growth of Lactobacillus acidophilus and Bifidobacterium longum compared with the growth of the enteric pathogen, Escherichia coli corresponding to-0.25 and-0.23 for passion fruit and 0.10 and-0.01 for santol, respectively. In conclusion, both passion fruit and santol polysaccharide showed a distinct effect on the supportive growth of probiotic bacteria which may be potential candidate ingredient incorporated in probiotic food. From this evidence, the development of fruit-based synbiotics from passion fruit and santol migh be affordable.