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Fermentation product with new equol-producing Lactobacillus paracasei as a probiotic candidate for prevention of skin and intestinal disorder (RNA-Seq)

ABSTRACT: Equol is one of major isoflavones with an affinity to endoplasmic reticulum and has an estrogen-like biological activity. Equol-producing bacteria have been isolated and characterized, however fermentation has been performed in an anaerobic condition with soybean-based products as substrates. Pueraria lobata has been reported as a plant with a higher content of isoflavones, such as daidzein, daidzin, and puerarin.

ORGANISM(S): Lacticaseibacillus paracasei

PROVIDER: GSE122878 | GEO | 2020/10/02

REPOSITORIES: GEO

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Fermentation product with new equol-producing Lactobacillus paracasei as a probiotic candidate for prevention of skin and intestinal disorder (RNA-Seq)

Project description:Fermentation product with new equol-producing Lactobacillus paracasei as a probiotic candidate for prevention of skin and intestinal disorder (RNA-Seq)

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Transcriptome analysis of probiotic Lactobacillus casei Zhang during fermentation in soymilk

Project description:Lactobacillus casei Zhang is a probiotic bacterium isolated from koumiss in Inner Mongolia of China. Gene expression dynamics of L. casei Zhang during growth in soymilk was investigated in attempt to reveal the mechanisms involved in growth stimulation for growing probiotics in. Comparison of different transcripts next to each other revealed 162 and 63 significantly induced genes in late logarithmic phase and stationary phase, of which the expression was at least 3 fold up-regulated and down-regulated, respectively. Approximately, 38.4% of the up-regulated genes were associated with amino acid transport and metabolism notably for histidine and lysine biosynthesis, followed by genes/gene clusters involved in carbohydrate transport and metabolism, lipid transport and metabolism, and inorganic ion transport and metabolism. The analysis results suggest that the stimulatory effect of soymilk-based ecosystem on the L. casei Zhang growth is more complex than amino acids or oligopeptides supply.

2011-12-31 | GSE23652 | GEO

In vitro probiotic evaluation of phytase producing Lactobacillus species isolated from Uttapam batter and their application in soy milk fermentation.

Project description:Probiotic lactic acid bacteria are health promoters and have been traditionally consumed without the knowledge that they have beneficial properties. These bacteria mainly involve in secreting antimicrobials, enhance immune-modulatory effects, and preserve the intestinal epithelial barrier by competitively inhibiting the pathogenic organisms. The aim of this study was to investigate the in vitro probiotic properties of Lactobacillus pentosus, Lactobacillus plantarum, Lactobacillus plantarum ssp. argentoratensis, and Lactobacillus plantarum ssp. plantarum isolated from fermented Uttapam batter. The isolates produced bacteriocins that were effective against several pathogens. All the isolates exhibited tolerance to bile, gastric, and intestinal conditions. Beneficial properties like cholesterol assimilation and production of enzymes such as ?-galactosidase, phytase and bile hydrolase varied among the isolates. Four isolates from each sub-species effectively adhered to Caco-2 cells and prevented pathogen adhesion. Using these strains, the soy milk was fermented, which exhibited higher antioxidant activity, 2,2-diphenylpicrylhydrazyl (DPPH) scavenging activity and decreased phytate content when compared to unfermented soy milk. Thus, these probiotic isolates can be successfully used for formulation of functional foods that thereby help to improvise human health.

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Probiotic Properties of Exopolysaccharide-Producing Lactobacillus Strains Isolated from Tempoyak.

Project description:Tempoyak is a functional Malaysian food (an acid-fermented condiment) which is produced from the pulp of the durian (Durio zibethinus) fruit. The current study aimed to isolate and identify potential exopolysaccharide (EPS)-producing Lactobacillus strains from tempoyak for potential use as probiotics. Seven isolates (DUR2, DUR4, DUR5, DUR8, DUR12, DUR18, and DUR20) out of 44 were able to produce EPS, and exhibited resistance to acid and bile salt compared to the reference strains Lactobacillus rhmnosus (ATCC53103) and L. plantarum (ATCC8014). The seven isolated strains belonged to five different species-L. plantarum, L. fermentum, L. crispatus, L. reuteri, and L. pentosus-which were identified using API 50 CHL and 16S rRNA gene sequences (Polymerase chain reaction, PCR - based). The seven strains displayed different ability to produce EPS (100-850 mg/L). Isolates exhibited a high survivability to acid (pH 3.0), bile salts (0.3%), and gastrointestinal tract model (<70%). Results showed that the auto-aggregation and cell surface hydrophobicity ranged from 39.98% to 60.09% and 50.80% to 80.53%, respectively, whereas, the highest co-aggregation value (66.44%) was observed by L. fermentum (DUR8) with Pseudomonas aeruginosa. The isolates showed good inhibitory activity against tested pathogens, high antioxidant activity (32.29% to 73.36%), and good ability to reduce cholesterol (22.55% to 75.15%). Thus, the seven tested strains have value as probiotics.

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Transcriptome analysis of probiotic Lactobacillus casei Zhang during fermentation in soymilk

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A comparative analysis of genistein and daidzein in affecting lipid metabolism in rat liver

2012-10-10 | GSE41420 | GEO

A comparative analysis of genistein and daidzein in affecting lipid metabolism in rat liver

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2012-10-10 | E-GEOD-41420 | biostudies-arrayexpress

Gene expression profile of probiotic Lactobacillus casei Zhang during the late stage of milk fermentation

Project description:Lactobacillus casei Zhang is a probiotic bacterium isolated from koumiss in Inner Mongolia of China that has been commercially used as a starter in the manufacture of dairy products. To study the gene expression profiles of L. casei Zhang during growth in milk, a whole-genome microarray was used. Compared to L. casei Zhang grown to late logarithmic phase in milk, 61 genes were significantly up-regulated (>5 fold) in stationary phase, whereas 26 genes were down-regulated. Collectively, these data showed that the majority of the identified genes was involved in carbohydrate metabolism and energy production, followed by genes involved in nucleotide metabolism, inorganic ion transport, amino acid transport and metabolism, chaperone, etc. This study demonstrates the fundamental effects of cultural conditions on the transcriptome of L. casei Zhang. Moreover, it improves the understanding of the growth and survival mechanism of the bacterium during the late stage of milk fermentation.

2011-12-31 | GSE24597 | GEO

Functional Profile Evaluation of Lactobacillus fermentum TCUESC01: A New Potential Probiotic Strain Isolated during Cocoa Fermentation.

Project description:The use of intestinal probiotic bacteria is very common in the food industry and has been the focus of the majority of research in this field. Yet in recent years, research on extraintestinal microorganisms has greatly increased due to their well-known potential as probiotics. Thus, we studied a strain of Lactobacillus fermentum (TCUESC01) extracted from fermenting cocoa. First, we examined the impact of pH on the growth of this strain and studied its survival under conditions similar to those of the human gastrointestinal tract. L. fermentum TCUESC01 demonstrated resistance to conditions mimicking the human stomach and intestines and grew well between pH 5 and pH 7. Next, we subjected L. fermentum TCUESC01 to storage at 4°C in a milk solution and found that it survived well for 28 days. Lastly, we measured the susceptibility of this strain to numerous antibiotics and its tendency to autoaggregate. L. fermentum TCUESC01 showed significant autoaggregation, as well as susceptibility to the majority of antibiotics tested. Overall, our findings support the potential use of this extraintestinal bacterium as a dietary probiotic.

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Gene expression profile of probiotic Lactobacillus casei Zhang during the late stage of milk fermentation

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