A novel strain of Levilactobacillus brevis PDD-5 isolated from salty vegetables has beneficial effects on hyperuricemia through anti-inflammation and improvement of kidney damage

Hyperuricemia is a metabolic disorder caused by abnormal purine metabolism,resulting in abnormally high serum uric acid.In this study,a novel Levilactobacillus brevis PDD-5 isolated from salty vegetables was verified with the function of alleviating hyperuricemia.The relevant effects of L.brevis PDD-5 in lowering uric acid were analyzed by in vitro and in vivo experiments.The results showed that the L.brevis PDD-5 has(68.86±15.46)%of inosine uptake capacity and(95.75±3.30)%of guanosine uptake capacity in vitro.Oral administration of L.brevis PDD-5 to hyperuricemia rats reduced uric acid,creatinine,and urea nitrogen in serum,as well as decreased inosine and guanosine levels in the intestinal contents of rats.Analysis of relevant markers in the kidney by ELISA kits revealed that L.brevis PDD-5 alleviated oxidative stress and inflammation.Moreover,the gene expression of uric acid transporter 1(URAT1)and glucose transporter 9(GLUT9)was down-regulated,and the gene expression of organic anion transporter 1(OAT1)was up-regulated after treatment with L.brevis PDD-5.Western blot analysis showed that L.brevis PDD-5 alleviated hyperuricemia-induced kidney injury through the NLRP3 pathway.The se findings suggest that L.brevis PDD-5 can lower uric acid,repair kidney damage,and also has the potential to prevent uric acid nephropathy.

Effects of potassium lactate on sensory attributes,bacterial community succession and biogenic amines formation in Rugao ham

To deepen the understanding in the effect of potassium lactate on the sensory quality and safety of Rugao ham,sensory attributes,physicochemical parameters,total volatile basic nitrogen(TVBN),microorganism community and biogenic amines of Rugao ham manufactured with different potassium lactate levels(0%,0.5%,1%,2%)were investigated;the relationship between microbial community and the formation of TVBN and biogenic amines was further evaluated.With the increase of potassium lactate from 0%to 2%,the increased sensory scores and the decreased total aerobic bacterial count and TVBN were observed;the abundance of Staphylococcus increased,while the content of Halomonas decreased.LDA effect size(LEf Se)and correlations analysis showed that Staphylococcus equorum and Lactobacillus fermentum could be the key species to improve sensory scores and decrease biogenic amines and TVBN.Metabolic pathway analysis further showed that amino acids metabolism and nitrogen metabolism were mainly involved in decreasing TVBN and biogenic amines in the treatment of 2%potassium lactate.

Evaluation of probiotic yoghurt by the mixed culture with Lactobacillus plantarum A3

Lactic acid bacteria(LAB)fermentation is the simplest and safest way of food preservation,and the use of probiotics in yoghurt could provide dairy products with unique flavors,textures and health benefits.In this study,Lactobacillus bulgaricus,Streptococcus thermophilus,L.reuteri DSMZ 8533 and the potential probiotic strain L.plantarum A3 were used for the milk fermentation.Results found the texture properties such as hardness,consistency,and viscosity of the yoghurt were enhanced in the mixed culture condition.Furthermore,components like amino acid(leucine),vanilla(vanillin),C;(unsaturated fatty acids)were also accumulated in L.plantarum A3 fermented yoghut,which leads to the significant sensory profiling difference compared with the former plain yoghurt.All these results proved L.plantarum A3 is a potential probiotic stom winch could enhance the sensory and nutrition profiling of the fermented milk.Future work still needs to be done on the synergistic interaction between the traditional strains and the probiotics during the fermentation process.

Charactering the spoilage mechanism of"three sticks"of Jinhua ham

To investigate the spoilage characteristics of Jinhua ham,sensory scores,volatile compounds,biogenic amine,physicochemical parameters and microbial counts were evaluated between normal and spoiled hams.The results showed that off-odors of spoiled hams were dominated by rancid,sour,sulfide and ammonia odors derived from these compounds including butanoic acid,methanethiol and dimethyl disulfide.Total content of biogenic amine in spoiled hams was significantly higher(more than 10-fold)compared with normal hams,and putrescine,cadaverine and histamine were the key components of biogenic amine of spoiled hams.Lower salt content,and higher moisture,TVB-N and thiobarbituric acid reactive substances(TBARS)values were observed in spoiled hams compared with normal hams.The populations of Enterobacteriaceae and Enterococcus of spoiled hams were obviously higher than that of normal hams.High moisture and low salt content caused the abnormal growth of Enterobacteriaceae and Enterococcus in spoiled hams,which contributed to the spoilage of Jinhua ham.