Applications of Lactobacillus acidophilus-Fermented Mango Protected Clostridioides difficile Infection and Developed as an Innovative Probiotic Jam
Abstract
:1. Introduction
2. Materials and Methods
2.1. Chemicals
2.2. Fermentation
2.3. Cell Culture
2.4. Western Blotting
2.5. L. acidophilus BCRC14079-Fermented Mango Inhibited C. difficile Growth
2.6. C. difficile Infection in Caco-2 Cells
2.7. Investigation of L. acidophilus BCRC14079-Fermented Mango Regulated Growth of F. prausnitzii
2.8. Assay for Short-Chain Fatty Acids (SCFAs)
2.9. Preparation of L. acidophilus BCRC14079-Fermented Mango Jam Treated with High-Pressure Processing (HPP)
2.10. Texture Profile Analysis (TPA)
2.11. Color Measurement
2.12. Sensory Evaluation
2.13. Statistical Analysis
3. Results and Discussion
3.1. Properties of L. acidophilus BCRC14079-Fermented Mango
3.2. Inhibition of the Growth on C. difficile by L. acidophilus BCRC14079-Fermented Mango
3.3. Regulation of L. acidophilus BCRC14079-Fermented Mango on the Growth of F. prausnitzii
3.4. Development of Innovative Probiotics-Fermented Mango Jam
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Short-Chain Fatty Acids | Acetic Acid | Propionic Acid | Butyric Acid |
---|---|---|---|
Concentration (μM) | |||
Control | 103.0 ± 13.2 c | 9.5 ± 1.5 | 1477.0 ± 210.6 b |
Mango extracts | 168.1 ± 18.2 b | 11.3 ± 3.1 | 1892.0 ± 141.7 b |
Mango-fermented supernatant extracts | 228.3 ± 12.5 a | 10.6 ± 2.6 | 2521.0 ± 115.3 a |
Mango-fermented precipitate extracts | 241.5 ± 10.6 a | 12.8 ± 2.2 | 2263.0 ± 179.1 a |
Groups | HPP Treatment (MPa) | Heat Treatment | ||
---|---|---|---|---|
150 | 300 | 500 | ||
L. acidophilus BCRC14079-fermented mango solution (%) | 53.5 | 53.5 | 53.5 | 53.5 |
pH | 3.05 | 3.05 | 3.05 | 3.05 |
Total sugars (%) | 45 | 45 | 45 | 45 |
Pectin (%) | 1.5 | 1.5 | 1.5 | 1.5 |
L* | 30.76 | 30.53 | 31.81 | 35.49 |
a* | −3.16 | −3.16 | −3.14 | −2.66 |
b* | 8.14 | 8.53 | 8.37 | 11.24 |
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Lee, B.-H.; Hsu, W.-H.; Chien, H.-Y.; Hou, C.-Y.; Hsu, Y.-T.; Chen, Y.-Z.; Wu, S.-C. Applications of Lactobacillus acidophilus-Fermented Mango Protected Clostridioides difficile Infection and Developed as an Innovative Probiotic Jam. Foods 2021, 10, 1631. https://doi.org/10.3390/foods10071631
Lee B-H, Hsu W-H, Chien H-Y, Hou C-Y, Hsu Y-T, Chen Y-Z, Wu S-C. Applications of Lactobacillus acidophilus-Fermented Mango Protected Clostridioides difficile Infection and Developed as an Innovative Probiotic Jam. Foods. 2021; 10(7):1631. https://doi.org/10.3390/foods10071631
Chicago/Turabian StyleLee, Bao-Hong, Wei-Hsuan Hsu, Hao-Yuan Chien, Chih-Yao Hou, Ya-Ting Hsu, You-Zuo Chen, and She-Ching Wu. 2021. "Applications of Lactobacillus acidophilus-Fermented Mango Protected Clostridioides difficile Infection and Developed as an Innovative Probiotic Jam" Foods 10, no. 7: 1631. https://doi.org/10.3390/foods10071631
APA StyleLee, B. -H., Hsu, W. -H., Chien, H. -Y., Hou, C. -Y., Hsu, Y. -T., Chen, Y. -Z., & Wu, S. -C. (2021). Applications of Lactobacillus acidophilus-Fermented Mango Protected Clostridioides difficile Infection and Developed as an Innovative Probiotic Jam. Foods, 10(7), 1631. https://doi.org/10.3390/foods10071631