Immunomodulatory and antitumor activities of the exopolysaccharide produced by potential probiotic Lactobacillus plantarum YW11 in a HT-29 tumor-burdened nude mouse model

Abstract In this study, the exopolysaccharides (EPSs)-producing L. plantarum YW11 was initially evaluated for its tolerance to simulated artificial gastric juice and bile salts, and cell surface hydrophobicity. Subsequent study using a HT-29 tumor-burdened nude mouse model showed that the EPS had potent immunomodulatory and antitumor activities. Administration of the EPS had no influence on body weight of the mice, and it could significantly prevent HT-29 tumor cells induced acute liver and kidney damages. The purified EPS at a dose of 5 mg/mL was able to enhance effectively the killing activities of splenic natural killer cells and cytotoxic T lymphocyte, and to stimulate the secretion of serum cytokines IL-2 and TNF-α. As evidenced by a cell culture assay, the EPS exhibited obvious inhibition on growth of colon cancer HT-29 cells treated with 600 μg/mL of the EPS for 72 h with an inhibition rate of 58.02%. Administration of the EPS obviously inhibited growth of HT-29 xenograft tumor to an extent near that of the positive control (5-Fu, 25 mg/kg bw). Therefore, the results of this study indicated the important roles of the EPS in the potential probiotic functions of the strain

Comparative genomics of food-derived probiotic Lactiplantibacillus plantarum K25 reveals its hidden potential, compactness, and efficiency

This study aimed to investigate the intricate genetic makeup of the Lactiplantibacillus plantarum K25 strain by conducting a comprehensive analysis of comparative genomics. The results of our study demonstrate that the genome exhibits a high-level efficiency and compactness, comprising a total of 3,199 genes that encode proteins and a GC content of 43.38%. The present study elucidates the evolutionary lineage of Lactiplantibacillus plantarum strains through an analysis of the degree of gene order conservation and synteny across a range of strains, thereby underscoring their closely interrelated evolutionary trajectories. The identification of various genetic components in the K25 strain, such as bacteriocin gene clusters and prophage regions, highlights its potential utility in diverse domains, such as biotechnology and medicine. The distinctive genetic elements possess the potential to unveil innovative therapeutic and biotechnological remedies in future. This study provides a comprehensive analysis of the L. plantarum K25 strain, revealing its remarkable genomic potential and presenting novel prospects for utilizing its unique genetic features in diverse scientific fields. The present study contributes to the existing literature on Lactiplantibacillus plantarum and sets the stage for prospective investigations and practical implementations that leverage the exceptional genetic characteristics of this adap organism

Assessing the probiotic potential, antioxidant, and antibacterial activities of oat and soy milk fermented with Lactiplantibacillus plantarum strains isolated from Tibetan Kefir

Sufficient intake of probiotics has been shown to help in the digestion, protect the body against pathogenic microorganisms and boost the immune system. Recently, due to high prevalence of milk allergies and lactose intolerance in population, the non-dairy based probiotic alternative are becoming increasing popular. In this context, the oat milk and soya milk-based fermented products can be an ideal alternative for the development of Lactic acid bacteria bacteria based probiotics. These bacteria can not only improve the product’s flavor and bioavailability but also increases its antibacterial and antioxidant capabilities due to fermentation process. The purpose of the resent work was to assess the antioxidant and probiotic properties of oat and soy milk that had been fermented with three different strains of Lactiplantibacillus plantarum (L. plantarum) including L. plantarum 12–3, L. plantarum K25, and L. plantarum YW11 isolated from Tibetan Kefir. Different validated assays were used to evaluate the probiotic properties, adhesion and survival in the digestive system (stomach, acid and bile salts resistance), antioxidant and antimicrobial activities and safety (ABTS and DPPH scavenging assays) of these strains. Results of the study showed that soya milk and oat milk fermented with L. plantarum strains possess promising probiotic, antibacterial and antioxidant properties. These results can be helpful to produce dairy-free probiotic replacements, which are beneficial for those who are unable to consume dairy products due to dietary or allergic restrictions

Lactose hydrolysis by free and fibre-entrapped ß-galactosidase from Streptococcus thermophilus

Streptococcus thermophilus 11F kannalla tuotettiin b-galaktosidaasia, joka osittain puhdistettiin asetoni- ja ammoniumsulfaattifraktioinnilla sekä ioninvaihtokromatografialla Q Sepharose FF-pylväässä. Entsyymin aiheuttamaan laktoosin pilkkoutumiseen vaikuttivat laktoosin pitoisuus, eri sokerit ja maidon valkuaisaineet. Korkein hydrolyysiaste puskuriliuoksessa saavutettiin 15 % laktoosipitoisuudessa. Lisättäessä maitoon 2 % joko laktoosia, glukoosia, galaktoosia tai sakkaroosia laktoosin hydrolyysi heikkeni. Seerumin albumiini sekä as ja b-kaseiinien yhdistelmä aktivoi entsyymiä. Maidon kaseiinien pääkomponentin, (as-kaseiinin vaikutus hydrolyysiin oli vähäisempi kuin b- tai k-kaseiinin. Kuituun sidotun entsyymin lämpötilaoptimi oli 57°C ja pH optimi välillä 7,5-9,0 käytettäessä O-nitrofenyyli-b-D-galactopyranosiidia subtraattina. Kierrätettäessä kuorittua maitoa tai heraa kuituun sidotulla entsyymillä täytetyssä lasikolonnissa saavutettiin 55°C lämpötilassa 7 tunnissa 47,9 % ja 11 tunnissa 49,5 % laktoosin hydrolyysiaste.To study lactose hydrolysis by b-galactosidase, this enzyme was produced from Streptococcus thermopihilus strain 11F and partially purified by acetone and ammonium sulphate fractionation, and ion exchange chromatography on a Q Sepharose FF column. Lactose hydrolysis by the enzyme was affected by lactose concentrations, sugars and milk proteins. The maximum extent of lactose hydrolysis in buffer was obtained with a 15% lactose concentration. Addition of 2% of lactose, glucose, galactose or sucrose in milk inhibited the enzymatic hydrolysis. The enzyme was activated by bovine serum albumin and a combination of as-casein and b-casein. Of the casein fractions, the principal fraction, as-casein, was less effective than b-casein and k-casein. The fibre-entrapped enzyme had a temperature optimum of 57°C, and a pH optimum from 7.5 to at least 9.0 with O-nitrophenyl-b-D-galactopyranoside as substrate. By recycling with whey and skim milk through a jacketed glass column (1.6 cm x 30 cm) loaded with fibre-entrapped enzyme at 55°C, a lactose hydrolysis of 49.5% and 47.9% was achieved in 11 h and 7 h respectively.VokIrtonumeroiden myynti MTT:n kirjasto, vuosikertatilauksia välittävät mm. kirjakaupatLaktoosin hydrolyysi vapaalla ja kuituun sidotulla Streptocossuc thermophilus-ß-galaktosidaasill

Laktoosin hydrolyysi vapaalla ja kuituun sidotulla Streptococcus thermophilus-β-galaktosidaasilla

To study lactose hydrolysis by β-galactosidase, this enzyme was produced from Streptococcus thermophilus strain 11F and partially purified by acetone and ammonium sulphate fractionation, and ion exchange chromatography on a Q Sepharose FF column. Lactose hydrolysis by the enzyme was affected by lactose concentrations, sugars and milk proteins. The maximum extent of lactose hydrolysis in buffer was obtained with a 15% lactose concentration. Addition of 2% of lactose, glucose, galactose or sucrose in milk inhibited the enzymatic hydrolysis. The enzyme was activated by bovine serum albumin and a combination of αs-casein and β-casein. Of the casein fractions, the principal fraction, αs-casein, was less effective than β-casein and κ-casein. The fibre entrapped enzyme had a temperature optimum of 57°C, and a pH optimum from 7.5 to at least 9.0 with O-nitrophenyl-β-D-galactopyranoside as substrate. By recycling with whey and skim milk through a jacketed glass column (1.6 cm x 30 cm) loaded with fibre-entrapped enzyme at 55°C, a lactose hydrolysis of 49.5% and 47.9% was achieved in 11 h and 7 h respectively.Streptococcus thermophilus 11F kannalla tuotettiin β-galaktosidaasia, joka osittain puhdistettiin asetoni- ja ammoniumsulfaattifraktioinnilla sekä ioninvaihtokromatografialla Q Sepharose FF-pylväässä. Entsyymin aiheuttamaan laktoosin pilkkoutumiseen vaikuttivat laktoosin pitoisuus, eri sokerit ja maidon valkuaisaineet. Korkein hydrolyysiaste puskuriliuoksessa saavutettiin 15 % laktoosipitoisuudessa. Lisättäessä maitoon 2 % joko laktoosia, glukoosia, galaktoosia tai sakkaroosia laktoosin hydrolyysi heikkeni. Seerumin albumiini sekä αs- ja β-kaseiinien yhdistelmä aktivoi entsyymiä. Maidon kaseiinien pääkomponentin, αs-kaseiinin vaikutus hydrolyysiin oli vähäisempi kuin β- tai κ-kaseiinin. Kuituun sidotun entsyymin lämpötilaoptimi oli 57°C ja pH optimi välillä 7,5-9,0 käytettäessä O-nitrofenyyli-β-D-galactopyranosiidia subtraattina. Kierrätettäessä kuorittua maitoa tai heraa kuituun sidotulla entsyymillä täytetyssä lasikolonnissa saavutettiin 55°C lämpötilassa 7 tunnissa 47,9 %ja 11 tunnissa 49,5 % laktoosin hydrolyysiaste

Structural studies of the exopolysaccharide from Lactobacillus plantarum C88 using NMR spectroscopy and the program CASPER

Some lactic acid bacteria, such as those of the Lactobacillus genus, have the ability to produce exopolysaccharides (EPSs) that confer favorable physicochemical properties to food and/or beneficial physiological effects on human health. In particular, the EPS of Lactobacillus plantarum C88 has recently demonstrated in vitro antioxidant activity and, herein, its structure has been investigated using NMR spectroscopy and the computer program CASPER (Computer Assisted Spectrum Evaluation of Regular polysaccharides). The pentasaccharide repeating unit of the O-deacetylated EPS consists of a trisaccharide backbone, -&gt; 4)-alpha-DGalp-(1 -&gt; 2)-alpha-D-Glcp-(1 -&gt; 3)-beta-D-Glcp-(1 -&gt;, with terminal D-Glc and D-Gal residues (1.0 and 0.8 equiv per repeating unit, respectively) extending from O3 and O6, respectively, of the -&gt; 4)-alpha-D-Galp-(1 -&gt; residue. In the native EPS an O-acetyl group is present, 0.85 equiv per repeating unit, at O2 of the alpha-linked galactose residue; thus the repeating unit of the EPS has the following structure: -&gt; 4)[beta-D-Glcp-(1 -&gt; 3)][beta-D-Galp-(1 -&gt; 6)]alpha-D-Galp2Ac-(1 -&gt; 2)-alpha-D-Glcp-(1 -&gt; 3)-beta-D-Glcp-(1 -&gt;. These structural features, and the chain length (similar to 10(3) repeating units on average, determined in a previous study), are expected to play an important role in defining the physicochemical properties of the polymer.AuthorCount:4;</p

Isolation and Characterization of Exopolysaccharide-Producing Lactobacillus plantarum SKT109 from Tibet Kefir

Lactobacillus plantarum SKT109 was isolated and identified from Tibet Kefir, and the exopolysaccharride (EPS)-producing properties of the strain were evaluated. Growth of strain SKT109 in a semi-defined medium at 37°C increased the viscosity of the medium, corresponding to production of an EPS (58.66 mg/L). The EPS was isolated and purified, and it was shown to consist of fructose and glucose in an approximate molar ratio of 3:1, with an average molecular weight of 2.1×106 Da. The aqueous solution of EPS at 1% (w/v) exhibited shear thinning behavior. Microstructural studies of the EPS demonstrated a highly compact structure with a smooth surface, facilitating formation of film by the polymer; the EPS was composed of many different sizes of spherical lumps with tendency to form molecular aggregates. Studies on the milk fermentation characteristics of L. plantarum SKT109 showed that the strain survived well in fermented milk with counts about 8.0 log cfu/g during 21 days of storage at 4°C. The use of the EPS-producing strain improved the rheology of the fermented milk without causing post-acidification during storage. Particularly, L. plantarum SKT109 improved the fermented milk flavor by increasing the concentration of characteristic flavor compounds and eliminating those with dis gusting flavors. The results of the present study indicated that EPS-producing L. plantarum SKT109 could serve as a promising candidate for further exploitation in fermented foods