Search Results (130)

Fermented milk represents an excellent carrier for probiotics, and the incorporation of different carbon sources during fermentation can profoundly affect microbial metabolism. Based on our previous finding that Lactobacillus helveticus DYNDL_20-5 produces fucose-containing exopolysaccharides (EPS), we hypothesized that fucose supplementation could further enhance its metabolic activity and improve fermented milk quality. Thus, this study systematically investigated the impact of culturing L. helveticus DYNDL_20-5 with fucose (CMF5) on the quality characteristics and metabolic profiles of fermented milk. Compared to the control group without fucose and L. helveticus (CM), the CMF5 group demonstrated that L. helveticus effectively utilized fucose to promote acid production, enhance the fermentation process, increase microbial abundance, and enrich beneficial genera. Furthermore, the CMF5 group exhibited significantly improved textural properties, including enhanced viscosity and gel strength. Metabolomic analysis revealed that the addition of fucose and L. helveticus significantly influenced the metabolism of organic acids, fatty acids, and amino acids during milk fermentation, leading to increased concentrations of various metabolites associated with sensory quality, nutritional value, and health-promoting benefits. The findings of this study provide valuable insights into the synergistic effects of L. helveticus DYNDL_20-5 and fucose on fermented milk quality, offering a theoretical foundation for the development of novel functional dairy products with enhanced nutritional and sensory attributes. Full article

This study evaluated the probiotic, technological, and safety properties of 124 lactic acid bacteria isolated from traditional Beyaz cheese, and the in situ survival of selected strains in fermented milk. Eighteen isolates showing over 80% tolerance in simulated gastric juice (pH 3.0) were subjected to further characterization. On the basis of 16S rRNA gene sequencing, most isolates belong to Lacticaseibacillus paracasei and Lactiplantibacillus plantarum, while Lactobacillus helveticus, Lentilactobacillus kefiri, and Limosilactobacillus fermentum were also identified. L. plantarum EH140 showed the greatest resistance to the simulated gastric environment (pH 2.0), whereas L. paracasei EH131 exhibited the highest bile salt tolerance. L. plantarum EH106 demonstrated strong auto-aggregation, and L. fermentum EH132 displayed notable hydrophobicity. Nine isolates exhibited bile salt hydrolase activity, but none showed γ-hemolysis, gelatinase, or DNase activity. All the isolates were susceptible to ampicillin, erythromycin, clindamycin, and chloramphenicol. Organic acid analysis revealed lactic acid as the major metabolite, followed by acetic acid. Virulence gene screening identified the efaAfs gene only in L. paracasei strains, and no biogenic amine genes were detected. The selected isolates maintained viability above 6 log CFU/mL in milk during storage. Overall, L. plantarum EH106, EH109, EH140, and EH141 were identified as the most promising candidates because of their safety and superior probiotic potential. Full article

Alterations in gut microbiota are closely associated with alcohol-associated liver disease (ALD) progression. We aimed to identify ALD-related bacterial strains with therapeutic or diagnostic potential. Human fecal samples were analyzed to screen candidate microbes, and an ALD mouse model was used to evaluate their effects. We also assessed bacterial DNA levels in blood to explore diagnostic utility. Lactobacillus helveticus and L. lactis treatment improved gut dysbiosis and reduced hepatic inflammation and endotoxemia. In contrast, Veillonella dispar, which is significantly enriched in ALD patients, had no beneficial effects in vivo. Instead, V. dispar abundance in blood distinguished ALD patients from controls with an area under the ROC curve of 0.815. These findings suggest that L. helveticus and L. lactis may be effective probiotics for ALD, while V. dispar may serve as a non-invasive diagnostic biomarker. Targeting microbiota may offer a new approach for ALD prevention and diagnosis. Full article

This study investigated the effects of adding Lactobacillus helveticus H11 on the fermentation characteristics, storage performance, and probiotic functionality of brown fermented milk. The results were obtained by analyzing the microrheological properties during the fermentation process, as well as changes in titratable acidity, viable cell count, texture, ACE (angiotensin-converting enzyme) inhibition rate, and metabolite profiles during storage. The findings indicated that the addition of H11 significantly shortened the fermentation time of brown fermented milk and improved its gel structure. Simultaneously, it delayed the post-acidification phenomenon during storage, enhancing storage stability. Moreover, it enhanced the ACE inhibitory activity of the product, demonstrating potential antihypertensive health benefits. Metabolomic analysis further revealed that H11 promoted the production of flavor compounds, such as phenylacetaldehyde and phenyllactic acid, enriching the flavor diversity. Additionally, it concurrently regulated the metabolism of tyrosine and vitamin B6. These discoveries provide a scientific basis for the commercial development of brown probiotic products. Full article

This study assessed the fermentation performance of five lactic acid bacteria (Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Lb. helveticus, Lb. casei, and Lactiplantibacillus plantarum) in camel milk (CM) and bovine milk (BM) at 42 °C for 48 h. Fluorescence microscopy revealed lower bacterial viability in fermented CM compared to BM. Acidification kinetics varied significantly between CM and BM, and proteolysis was more pronounced in fermented CM (p < 0.001), with OPA concentrations ~1.3–1.5-fold greater in CM across all strains during fermentation. Scanning electron microscopy revealed more porous, loose protein matrices in fermented CM than in BM, in line with the rheological analyses showing weaker gel networks and lower rheological strength in fermented CM. Lb. casei demonstrated superior adaptability, enhanced viability, balanced acidification, and favorable rheological properties in both milks, highlighting its potential as a possible starter or adjunct culture in fermented dairy products. Full article

Background: Overweight and metabolic disorders are strongly associated with gut microbiota dysbiosis. Probiotics represent a safe dietary strategy to improve metabolic health, although strain-specific effects remain unclear. This study evaluated the metabolic and gut microbiota-modulating effects of Lactobacillus helveticus (UA881) in overweight adults. Methods: In a randomized, double-blind, placebo-controlled trial, 50 overweight adults (Body mass index, BMI 25–27 kg/m²) were assigned to receive UA881 (5 × 10⁹ CFU/day) or placebo for 28 days. Anthropometric parameters, body composition, serum biochemical markers, inflammatory cytokines, fecal short-chain fatty acids (SCFAs), and gut microbiota composition (16S rRNA sequencing) were assessed at baseline and after 28 days. Statistical analyses included paired t-tests and ANCOVA adjusted for baseline values. Results: After 28 days of supplementation, UA881 significantly reduced body weight, BMI, and body fat mass. The primary endpoint, serum triglycerides, was significantly decreased, and the increases in uric acid, total cholesterol, and Low density lipoprotein-cholesterol (LDL-C) observed in the placebo group were attenuated. No significant changes were observed in interleukin-6 (IL-6) or tumor necrosis factor-α (TNF-α) levels. Fecal butanoic acid showed an increasing trend, and gut microbiota alpha diversity was significantly improved. At the genus level, Anaerostipes and Blautia were enriched, while Collinsella was reduced. Conclusions: A 28-day supplementation with L. helveticus UA881 (5 × 10⁹ CFU/day) improved body composition and lipid-related metabolic parameters and favorably modulated gut microbiota composition in overweight adults, supporting its potential as a probiotic candidate for metabolic health. Full article

Immunodeficiency presents a significant clinical challenge in contexts such as tumour radiotherapy, chemotherapy, and organ transplantation. Current therapeutic interventions are constrained by single-target approaches and substantial adverse effects. As natural bioactive compounds, the immunomodulatory activities of Lactobacillus exopolysaccharides (EPS) are intimately linked to their monosaccharide composition. Mannose and fucose, two rare functional monosaccharides, fulfil critical roles in physiological processes including immune recognition and inflammatory regulation. However, the functional optimisation of EPS through mannose and fucose enrichment remains incompletely characterised. This study established a cyclophosphamide (CTX)-induced immunodeficient mouse model to investigate the immunomodulatory effects of mannose-enriched and fucose-enriched EPS derived from Lactobacillus helveticus. Intervention efficacy was evaluated through a comprehensive assessment of immune organ indices, cytokine profiles, histopathological alterations, and gut microbiota composition. Both mannose-enriched and fucose-enriched EPS significantly elevated splenic indices and ameliorated white pulp atrophy. Furthermore, these EPS variants restored cytokine homeostasis in serum and small intestinal tissues, attenuated hepatic steatosis, and restructured the gut microbiota by enhancing microbial diversity, increasing Firmicutes abundance, and elevating the relative proportions of Bacteroides, Faecalibacterium, and Bifidobacterium. Collectively, mannose-enriched and fucose-enriched EPS from Lactobacillus helveticus alleviated CTX-induced immunodeficiency through multiple mechanisms, including restoration of immune organ integrity, modulation of cytokine networks, and re-establishment of gut microbiota homeostasis. This study provides a theoretical foundation for developing immunomodulatory functional foods and offers novel insights into the microbiota-immunity axis in immune regulation. Full article

Perinatal depression (PND) is a severe mood disorder affecting mothers during pregnancy and postpartum, with implications for both maternal and neonatal health. Emerging evidence suggests that gut microbiota-derived metabolites play a critical role in neuroinflammation and neurotransmission. In this study, we employed an in silico approach to evaluate the pharmacokinetic and therapeutic potential of metabolites produced by Lactobacillus helveticus and Bifidobacterium longum in targeting key proteins implicated in PND, including BDNF, CCL2, TNF, IL17A, IL1B, CXCL8, IL6, IL10. The ADMET (Absorption, Distribution, Metabolism, Excretion, and Toxicity) profiles of selected microbial metabolites, including acetate, lactate, formate, folic acid, riboflavin, kynurenic acid, γ-aminobutyric acid, and vitamin B12 were assessed using computational tools to predict their bioavailability and safety. Enrichment analysis was performed to identify biological pathways and molecular mechanisms modulated by these metabolites, with a focus on neuroinflammation, stress response, and neurogenesis. Additionally, molecular docking studies were conducted to evaluate the binding affinities of these metabolites toward the selected PND-associated targets, providing insights into their potential as neuroactive agents. Our findings suggest that specific microbial metabolites exhibit favorable ADMET properties and strong binding interactions with key proteins implicated in PND pathophysiology. These results highlight the therapeutic potential of gut microbiota-derived metabolites in modulating neuroinflammatory and neuroendocrine pathways, paving the way for novel microbiome-based interventions for perinatal depression. Further experimental validation is warranted to confirm these computational predictions and explore the clinical relevance of these findings. Full article

The influence of lactic acid bacteria (LAB) strains of various species isolated from Chinese traditional sourdough on the properties of rice sourdough and the textural and flavor qualities of steamed rice bread (SRB) was investigated. Lactiplantibacillus plantarum-fermented rice sourdough had a higher total titratable acidity (13.10 mL) than the other groups. Strains Lacticaseibacillus paracasei PC1 (LPC), Lactobacillus helveticus H1 (LH), Lactobacillus crustorum C1 (LC), Lactobacillus paralimentarius PA1 (LPA), and Lactiplantibacillus plantarum P1 (LP) showed marked protein hydrolysis during rice sourdough fermentation and increased free amino acid levels in rice sourdoughs relative to the control. The Fourier Transform Infrared Spectroscopy results indicated that LAB fermentation could promote the strengthening of inter-intramolecular hydrogen bonds and cause modifications in protein structures; however, these effects varied among the different strains. The LC and LPC strains had the most significant effect on improving the specific volume and textural properties of SRBs. Gas chromatography-mass spectrometry (GC-MS) and GC-ion mobility spectrometry (IMS) identified 33 and 35 volatile compounds, respectively, in the LAB-fermented SRBs, and differentiation was observed in the volatile profiles of SRBs made using different LAB strains. The differential impacts of LAB strains during rice sourdough fermentation can assist in the selection of candidate microorganisms for the production of high-quality gluten-free rice products. Full article

Natural whey starter (NWS) cultures are microbial consortia characterized by high microbial diversity in terms of genus and species, as well as strains, accounting for the variety of different characteristics and quality of the artisanal fermented food. By means of a combined approach, using plate counts, bacterial isolation, molecular identification, and genotyping, we analyzed 41 colonies isolated from NWS of cow milk used in the production of caciocavallo, a typical pasta filata Italian cheese. Results revealed that 27 of them were lactic acid bacteria (LAB), including Lactococcus lactis as the dominant species, followed by Streptococcus thermophilus, Enterococcus faecium, Limosilactobacillus fermentum, Lactobacillus helveticus, and Lacticaseibacillus rhamnosus. The remaining isolates were taxonomically identified as non-LAB, probably due to environmental contamination. These results were mostly confirmed by metagenomic analysis, with the exception of only three species. Finally, small-scale fermentation experiments were performed in both standard media and skimmed milk to further characterize the newly isolated LAB strains. Overall, our results show that, except for four of the Lactococcus isolates and one Streptococcus, which show multi-drug resistance, the isolated strains under study exhibit levels of acidifying, metabolic properties, and safety parameters, suggesting their potential as starter cultures in cheese production. Full article

Background: Rheumatoid arthritis (RA) is a systemic autoimmune disease characterized by chronic synovitis, with growing evidence underscoring the role of gut microbiota dysbiosis and impaired intestinal barrier function in driving inflammation and immune dysregulation. Methods: Four strains of Lactobacillus helveticus (CCFM1501, DSCAB9M6, CCFM1263, DYNDL451) were evaluated in a collagen-induced arthritis (CIA) rat model. Results: L. helveticus CCFM1501 exhibited the most pronounced therapeutic benefits. It significantly attenuated paw swelling and synovial hyperplasia and reduced serum levels of total collagen-II-specific IgG and its subclasses (IgG1, IgG2a, IgG2b), pro-inflammatory cytokines (IL-1β, IL-6, IL-17A, TNF-α), and matrix metalloproteinases (MMP-2, MMP-3, MMP-9) while elevating anti-inflammatory IL-10. Moreover, CCFM1501 enhanced intestinal barrier integrity by upregulating tight junction proteins (ZO-1, Occludin, Claudin-1), increased concentrations of short-chain fatty acids (acetic, propionic and butyric acids), and positively restructured gut microbiota composition. Conclusions: These findings demonstrate that L. helveticus CCFM1501 is associated with the alleviation of CIA, which may be linked to multi-faceted mechanisms including immunomodulation, intestinal barrier repair, SCFA promotion, and microbial homeostasis restoration. These results suggest its potential as a targeted probiotic strategy for RA management and justify further clinical translation. Full article

Limited access to electricity and high levels of CO₂ emissions—over 35 billion metric tons in recent years—highlight the urgent need for sustainable energy solutions, particularly in rural areas dependent on polluting fuels. To address this challenge, three single-chamber microbial fuel cells (MFCs) with carbon anodes and zinc cathodes were designed and operated for 35 days in a closed circuit. Voltage, current, pH, conductivity, ORP, and COD were monitored. FTIR-ATR spectroscopy (range 4000–400 cm⁻¹) was applied to identify structural changes, and polarization curves were constructed to estimate internal resistance. The main FTIR peaks were observed at 1027, 1636, 3237, and 3374 cm⁻¹, indicating the degradation of polysaccharides and hydroxyl groups. The maximum voltage reached was 0.961 ± 0.025 V, and the peak current was 3.052 ± 0.084 mA on day 16, coinciding with an optimal pH of 4.977 ± 0.058, a conductivity of 194.851 ± 2.847 mS/cm, and an ORP of 126.707 ± 6.958 mV. Connecting the three MFCs in series yielded a total voltage of 2.34 V. Taxonomic analysis of the anodic biofilm revealed a community dominated by Firmicutes (genus Lactobacillus: L. acidophilus, L. brevis, L. casei, L. delbrueckii, L. fermentum, L. helveticus, and L. plantarum), along with Bacteroidota and Proteobacteria (electrogenic bacteria). This microbial synergy enhances electron transfer and validates the use of carrot waste as a renewable source of bioelectricity for low-power applications. Full article

Helicobacter pylori (H. pylori) is a bacterial pathogen that infects half of the world population. While standard treatment was initially effective, eradication rates have declined over the last 20 to 30 years, and the use of adjuvants, such as probiotic supplements, has been suggested to improve efficacy. This review presents evidence supporting the use of Lacidofil^®, an established blend of two thoroughly characterized probiotic strains, as an adjuvant to standard therapy for H. pylori eradication. The microbiology and epidemiology of H. pylori infection as well as current approaches to diagnosis and treatment are summarized, and the roles of probiotics to support standard H. pylori treatment are outlined. Lacidofil^® and its component strains are described, and evidence from eight clinical trials supporting its efficacy is presented. H. pylori eradication rates were increased in participants receiving Lacidofil^® (90–100%) compared to controls (70–86.7%), and the incidence of side effects was decreased (e.g., antibiotic-associated diarrhea—Lacidofil^®: 0–13.6%; controls: 20–40.9%). Published summaries, including systematic reviews with meta-analysis and an umbrella review, are discussed. To expand on the discussion of clinical studies, in vivo and in vitro studies are reviewed, including studies using state-of-the-art molecular methods. They characterize Lacidofil^®’s mechanism of action and further support its efficacy as an adjuvant strategy for H. pylori eradication, side effect reduction, and return to gut microbiota homeostasis. Full article

Buffalo mozzarella cheese whey (CW) and ricotta cheese exhausted whey (RCEW) are valuable by-products of the Mozzarella di Bufala Campana PDO production chain. This study characterized their microbial communities using an integrated culture-dependent and -independent approach. Metabarcoding analysis revealed that the dominance of lactic acid bacteria (LAB), including Streptococcus thermophilus, Lactobacillus delbrueckii, and Lactobacillus helveticus, alongside diverse heat-resistant yeasts such as Cyberlindnera jadinii. Culture-based isolation identified subdominant lactic acid bacteria strains, not detected by sequencing, belonging to Leuconostoc mesenteroides, Enterococcus faecalis, and Enterococcus durans. These strains were further assessed for their probiotic potential. E. faecalis CW1 and E. durans RCEW2 showed tolerance to acidic pH, bile salts, and lysozyme, as well as a strong biofilm-forming capacity and antimicrobial activity against Bacillus cereus and Staphylococcus aureus. Moreover, bile salt resistance suggests potential functionality in cholesterol metabolism. These findings support the potential use of CW and RCEW as reservoirs of novel, autochthonous probiotic strains and underscore the value of regional dairy by-products in food biotechnology and gut health applications. Full article

The aim of this study was to isolate and identify lactic acid bacteria (LAB) from a traditional fermented beverage, Boza, and to conduct an in-depth study on their fermentation and probiotic properties. The fermentation (acid production rate, acid tolerance, salt tolerance, amino acid decarboxylase activity) and probiotic properties (gastrointestinal tolerance, bile salt tolerance, hydrophobicity, self-aggregation, drug resistance, bacteriostatic properties) of the 16 isolated LAB were systematically analyzed by morphological, physiological, and biochemical tests and 16S rDNA molecular biology. This analysis utilized principal component analysis (PCA) to comprehensively evaluate the biological properties of the strains. The identified LAB included Limosilactobacillus fermentum (9 strains), Levilactobacillus brevis (2 strains), Lacticaseibacillus paracasei (2 strains), and Lactobacillus helveticus (3 strains). These strains showed strong environmental adaptation at different pH (3.5) and temperature (45 °C), with different gastrointestinal colonization, tolerance, and antioxidant properties. All the strains did not show hemolytic activity and were inhibitory to Staphylococcus aureus, and showed resistance to kanamycin, gentamicin, vancomycin, and streptomycin. Based on the integrated scoring of biological properties by principal component analysis, Limosilactobacillus fermentum S4 and S6 and Levilactobacillus brevis S5 had excellent fermentation properties and tolerance and could be used as potential functional microbial resources. Full article