Battista, N

Corsetti, A

Garcia Gonzalez, N

Perpetuini, G

Prete, R

Tofalo, R

English

Garcia Gonzalez N

Prete R

Perpetuini G

Tofalo R

Battista N

Corsetti A

Archivio della Ricerca - Università degli Studi di Teramo

www.postersession.comFermented foods, from microbes to functionalityGarcia-Gonzalez, N., Prete, R., Perpetuini, G., Tofalo, R., Battista, N., Corsetti, A.*Faculty of Bioscience and Technology for Food, Agriculture and EnvironmentUniversity of Teramo, Italy.*acorsetti@unite.itThis project has received funding from the European Union’s Horizon 2020 research and innovation programme under the Marie Skłodowska-Curie grant agreement No 713714RESEARCH QUESTIONSREFERENCES1. David, L. A. et al. Nat. 505, 559-563 (2014).2. Hill, C. et al. Nat. Rev. Gastroenterol. Hepatol. 11, 506-514 (2014).3. Li, H. et al. Nat. commun. 6, 8292 (2015).4. Kotzamanidis, C et al. Int J Food Microbiol. 140, 154-163 (2010).5. Marco, M.L., et al. Curr Opin Biotechnol. 44: 94-102 (2017).6. Mojgani, N. et al. J. Microbiol.8(2):17523 (2015).7. Morelli, L. Int Dairy J.17, 1278-1283 (2007).8. Prete, R. et al. Front. Microbiol. 8:2349 (2017).9. Quillardet, P. et al. Mutat. Res. 147, 65-78 (1985).10. Tallon, R. et al. J. Appl Microbiol. 102, 442-451 (2007).ACKNOWLEDGEMENTSWe would like to thank Synbiotec s.r.l. for kindly supplying the strainsIMC513® and IMC510®strains OriginWCSF1 Human salivaATCC® 14917TM Pickled cabbageIMC 510® Synbiotec s.r.l. IMC 513® Synbiotec s.r.l.C9O4/C9S2/N14/O13/O5 Table olives21B/CF1 SourdoughLT21/LT52/LT53Raw-milk cheesesLAB40/LAB49/LAB62LT99/LT100/LAB30LAB1/LAB32ESR. 08 Adhesion values are expressed as mean (bold horizontal bars) with min andmax values (boxes) ± SD and are reported as percentage of adhesioncompared with the control (100%). ANOVA Bonferroni’s test showedsignificant differences (p<0.001) for all samples compared with the control.Intestinal mucus is a dynamic matrix, normally transparent, composed ofmucin glycoproteins sheets which covered the apical surfaces of intestinalenterocytes and is part of the human defense system (Li et al., 2015).Adhesion to mucus has been performed quantifying adhered bacteria to pigmucin type III by plating serial dilutions on MRS plates (Tallon et al., 2007).Anti-genotoxic Activity4-NQO BPABPA-rat BPS-troutBDEBDE-ratBDE-trooutPhthalatePhathalate-ratPhthalate-trout0246MoleculesIFESR08It has been demonstrated that food-borne Lb. plantarum strains could improvethe food safety and quality by displaying antigenotoxic properties, degradingor modifying toxic components (Prete et al., 2017).Genotoxicity of 3 different molecules (Bisphenol A, BDE99 and Diethylphthalate) was evaluated using SOS-CHROMOTEST (Quillardet et al., 1985).Genotoxicity, expressed through induction factor (IF), showed DiethylPhthalate as the most genotoxic molecule.Mucin-Microbe InteractionOvernight bacteria cultures were co-incubated with Luria-Bertani (LB) mediumand LB supplemented with 0.5% bile extract porcine (type III) for 90 min.Bile Salt Hydrolase (BSH) function was evaluated through the expression of bshgenes: bsh1, bsh2, bsh3 and bsh4.Results are expressed as mean of relative fold change ± SD , with bacteria grownin LB as reference. Data were normalized to the relative expression value of thehousekeeping genes ldhD and gyrA in each respective sample.Fold change of bsh genesbsh Gene ExpressionBased on the guidelines of the International Scientific Association for Probiotics and Prebiotics, fermented food-related microbes can be defined as “active” strains since they have some probiotics characteristics exerting beneficial effects onthe host (Hill et al., 2014). To provide health benefits, foodborne microbes must reach the gut as viable cells, survive there, persist in the gut and interact with the intestinal epithelium to be effective (David et al., 2014). Lactobacillusplantarum has been deeply investigated due to their technological properties as well as probiotic characteristics: they are non-pathogenic, classified as GRAS, suitable for industrial process, acid tolerant and with antimicrobial features.Moreover, it has recently been clarified that food-associated microbes share genetic and physiological traits with probiotic strains (Marco et al., 2017).In this perspective, a set of in vitro tests have been adopted to select potential probiotic microbes among 22 food-associated Lb. plantarum strains (Table 1) belonging to UNITE collection. This first approach allowed us a rapid and simplecharacterization of different strains simultaneously based on the current definition of probiotics: 1) ability to adhere to intestinal epithelium, 2) ability to hydrolyse bile salts by expressing bsh genes, 3) modulation of the host immune systemand 4) ability to exert anti-genotoxic properties.Adhesion to Intestinal Human CellsQuantitively microbial adhesion ability was assessed by plating serial dilutionson MRS agar plates.Qualitatively, adhesive strains to human cells were microscopically observed by using GRAM stain (Kotzamanidis et al., 2010).Table 1. Food-borne L. plantarum strains belonging to the UNITE collectionImmunomodulatory ActivityThe potential probiotic of food-borne Lb. plantarum strains were alsoexamined for their capability to exert an immunomodulatory effect onNCM460 cell line.Release of cytokines were evaluated by ELISA assay after incubation ofinflamed NCM460 cells with Lb. plantarum strains.CONCLUSIONSü Could food-borne strains display the same properties thanprobiotics?üAre all probiotic features displayed at the same level among food-borne Lb. plantarum strains?üCould microbes in fermented foods may contribute to human healthin a similar way to probiotics?üLb. plantarum strains were able to adhere NCM460 cells and mucin, exertimmunomodulatory properties and express bsh genes.üIntrinsic variability among the strains highlights the strain-dependent featureof all the activities evaluated.üFurther In vivo studies will be carried out in order to confirm the probioticfeatures of the selected food-related Lb. plantarum strains.INTRODUCTIONQuantification of IL-8 release by NCM460 cellsINFNO INF Results showed significant differences in all samples compared with the control (p<0.001), except for WCSF1 strain (ns).

Fermented foods, from microbes to functionality

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Fermented foods, from microbes to functionality

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