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    Comprehensive Review of Strategies for Lactic Acid Bacteria Production and Metabolite Enhancement in Probiotic Cultures: Multifunctional Applications in Functional Foods
    (2025-05-01)
    Loo, Jiun Shen
    ;
    Oslan, Siti Nur Hazwani
    ;
    Mokshin, Nur Anis Safiah
    ;
    Othman, Rafidah
    ;
    Amin, Zarina
    Lactic acid bacteria (LAB) play a crucial role in probiotics, functional foods, and sustainable biotechnologies due to their ability to produce bioactive metabolites such as short-chain fatty acids, bacteriocins, vitamins, and exopolysaccharides. These metabolites aid in gut health, pathogen inhibition, and enhanced productivity in the food, pharmaceutical, and aquaculture industries. However, the high production cost remains a major challenge, necessitating cost-effective media formulations and bioprocess optimization. This review explores strategies for maximizing LAB yields and functionality through the precision control of key cultivation parameters, including temperature, pH, and agitation speed, ensuring probiotic viability in compliance with regulatory standards (≥10<sup>6</sup> CFU/g or mL). Furthermore, advances in metabolic engineering, synthetic biology, and the utilization of agro-industrial by-products are driving cost-efficient and eco-friendly LAB production. By integrating scalable fermentation technologies with sustainable resource management, LAB have the potential to bridge the gap between food security, environmental sustainability, and biotechnological innovation. This review provides a comprehensive overview of recent advances in LAB cultivation and bioprocess optimization, ensuring high-quality probiotic production for diverse industrial applications.
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    Evaluating the safety and efficacy of Lacticaseibacillus paracasei TISTR 2593 as a therapeutic probiotic for obesity prevention
    (2025-01-01)
    Sitdhipol, Jaruwan
    ;
    Niwasabutra, Kanidta
    ;
    Chaiyawan, Neungnut
    ;
    Nuankham, Kamonsri
    ;
    Thanagornyothin, Thanaphol
    Several recent studies have reported the potential of probiotics in reducing body weight and fat mass and improving glucose and lipid metabolism. Therefore, probiotic administration is considered an alternative approach for treating obesity. The objective of this study was to evaluate the probiotic properties and antiadipogenic potential of the strain TISTR 2593. Through whole-genome sequence analysis, the strain TISTR 2593 was identified as Lacticaseibacillus paracasei. L. paracasei TISTR 2593 exhibited γ-hemolytic activity (nonhemolysis) and demonstrated susceptibility to antibiotics, indicating that it is generally safe for consumption. Additionally, this strain displayed desirable probiotic properties, including tolerance to artificial gastric juice and bile salts, adhesion to Caco-2 cells, and the ability to inhibit pathogens. Furthermore, L. paracasei TISTR 2593 exhibited cholesterol-reducing capability and demonstrated antiadipogenic activity. In 3T3-L1 adipocytes, treatment with 10% (w/v) heated L. paracasei TISTR 2593 cells resulted in an approximately 50% reduction in lipid accumulation, similar to the positive control (quercetin). Moreover, L. paracasei TISTR 2593 heat-killed cells dose-dependently decreased the expression levels of CCAAT/enhancer-binding protein-α and peroxisome proliferator-activated receptor-γ, two vital transcription factors involved in the early stage of adipocyte differentiation. These findings suggest that L. paracasei TISTR 2593 possesses probiotic and functional properties, including antiadipogenic activity, supporting its potential as a therapeutic probiotic supplement for preventing obesity. Overall, the results of this study indicate that L. paracasei TISTR 2593 exhibits promising probiotic characteristics and beneficial effects on adipogenesis modulation, reinforcing its potential as a therapeutic option in obesity prevention.
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    Synbiotic and protein-enriched low-fat Sao Hai rice ice cream
    (2024-01-01)
    Phumsombat, Putthapong
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    Trisakwattana, Kulanid
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    Ittithanaput, Natcha
    ;
    Viwatanawatanakarn, Natchanan
    ;
    Borompichaichartkul, Chaleeda
    This research aimed to investigate the production of low-fat Khao Sao Hai ice cream fortified with synbiotics, soy protein (SP), and chicken breast protein. The study incorporated Sao Hai rice milk into the ice cream formulations and conducted experiments to analyze the physical, chemical, and sensory characteristics. The application of synbiotic powder, SP, and chicken breast protein was explored, with the results indicating significant variations in the nutritional profile. Specifically, ice cream fortified with chicken breast protein exhibited the highest protein content at 4.20 g, followed by SP at 3.92 g, and the control formulation at 1.38 g. In addition, the survival rate of probiotics, represented by Lactobacillus acidophilus LA5, exceeded 98% during storage at −20°C for 21 days, showcasing the successful encapsulation of probiotics with Konjac glucomannan and soy protein isolate. Furthermore, sensory testing revealed that the control formula received the highest consumer acceptance, followed by SP–fortified ice cream. In contrast, chicken breast protein–fortified ice cream received the least acceptance. These findings highlight the potential of Sao Hai rice in creating nutritionally diverse ice cream formulations, offering insights into consumer preferences and the efficacy of different protein sources in enhancing ice cream quality.
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