Compared with the rice-acid soup inoculated with single starter,the synergistically intensifi ed rice-acid soup inoculated with Lactobacillus paracasei H4-11(L.paracasei H4-11)and Kluyveromyces marxianus L1-1(K.marxia...Compared with the rice-acid soup inoculated with single starter,the synergistically intensifi ed rice-acid soup inoculated with Lactobacillus paracasei H4-11(L.paracasei H4-11)and Kluyveromyces marxianus L1-1(K.marxianus L1-1)contained more fl avor compounds.Organic acids mainly included L-lactic acid and the main volatile fl avor component was ethyl acetate.Moreover,the signal intensity of astringency and bitterness and the total concentration of volatile sulfur compounds were reduced.The combined analysis results of RNA sequencing(RNA-seq)technology and 4D label-free quantitative(4D LFQ)proteomics explained the fl avor formation pathways in rice-acid soup inoculated with L.paracasei H4-11 and K.marxianus L1-1.In L.paracasei H4-11,L-lactate dehydrogenase,phosphoglucomutase,acetate kinase,alcohol dehydrogenase and acetyl-CoA were up-regulated and D-lactate dehydrogenase and N-Acetyltransferase were down-regulated.In K.marxianus L1-1,Acetyl-CoA,acetaldehyde dehydrogenase,acyl-coenzyme A,N-acetyltransferase,and L-lactate dehydrogenase were up-regulated and hexokinase,alcohol dehydrogenase,and alcohol O-acetyltransferase were down-regulated.The above up-regulation and down-regulation synergistically promoted the formation of characteristic fl avor compounds(mainly L-lactic acid and ethyl acetate).Enzyme-linked immunoassay(ELISA)and parallel reaction monitoring(PRM)quantitative analysis respectively verifi ed that 5 key metabolic enzymes and 27 proteins in L.paracasei H4-11 and K.marxianus L1-1 were associated with the characteristic fl avor of rice-acid soup,as confi rmed by the quantitative results of 4D LFQ.展开更多
Objective: To study some soybean cultivars commonly used in Northern Thailand that exhibit high nutritional profile and to investigate the changes in bioactive principles and antioxidant capacity of the fermented soy ...Objective: To study some soybean cultivars commonly used in Northern Thailand that exhibit high nutritional profile and to investigate the changes in bioactive principles and antioxidant capacity of the fermented soy broth that was prepared using the selected soybean cultivar and Lactobacillus paracasei HII02 mediated fermentation process.Methods: The best soybean cultivar was subjected to fermentation, and then analyzed the phytochemical, antioxidant and nutritional changes by high performance liquid chromatography and spectrophotometric analysis.Results: Sor Jor 2 soybean cultivar showed rich nutritional profile and was subjected to fermentation process. Lactobacillus paracasei HII02 mediated fermentation of Sor Jor 2 soybean exhibited stable physical and chemical characteristics. Lactic acid bacteria mediated fermentation also increased the aglycone forms of isoflavone content, exhibited antioxidant capacity and thereby enhanced the quality of the fermented soy broth. It also prevented the growth of coliforms in fermented soybean.Conclusions: The study results suggest that fermented soybean is rich in nutrition and considered to be safe for consumption for the improvement of health and to treat the malnutrition.展开更多
Background and objectives: Irrational and repeated use of broad spectrum antibiotics for infectious diarrhea in children has resulted in their increased resistance along with several systemic toxic effects. Probiotics...Background and objectives: Irrational and repeated use of broad spectrum antibiotics for infectious diarrhea in children has resulted in their increased resistance along with several systemic toxic effects. Probiotics are also used in the management of infectious diarrhea as these are supposed to be favorable in promoting overall health benefits including stability of the intestinal flora. However, these agents are not used as an alternative to antibiotics as their exact bactericidal/bacteriostatic effects have not been evaluated on the basis of any clinical or in-vitro samples (Culture and Sensitivity test). Hence the aim of our study was to compare the culture and sensitivity patterns of standard antibiotics and two probiotics, Lactobacilli (Lactobacillus paracasei/Lactobacillus acidophilus) and Saccharomyces boulardii used for the treatment of infectious diarrhea in children less than 5 years of age in a tertiary care hospital of Karachi, Pakistan. Methodology: This prospective quasi experimental study was conducted for a period of six months. After getting informed consent from parents/guardians, the stool samples were obtained from children of ages, 6 months to 5 years, presented with signs and symptoms of diarrhea in outpatient department (OPD) or being referred to microbiology department for stool C/S (culture and sensitivity). The sensitivity patterns of the cultured isolates were assessed for standard antibiotics according to the CLSI guidelines (2018), while the two probiotics (Lactobacilli and Saccharomyces boulardii) were evaluated by means of Dried Modification method. The data was analyzed using statistical software SPSS version 19.0. Results: A total number of 325 stool samples were collected, out of which 152 samples were positive for pathogens i.e. E. coli, Klebsiella and Salmonella typhi. The sensitivity of combination of Lactobacilli for E. coli, Klebsiella and Salmonella typhi was 28.3%, 25% and 25% respectively. While, for Saccharomyces boulardii the sensitivity for E. coli, Klebsiella and Salmonella typhi was 37%, 32.1% and 25% respectively, which were slightly higher or equivalent to commonly prescribed antibiotics such as Amoxicillin/Clavulanic acid, Ceftazidime, Ampicillin, Cefotaxime, Cefuroxime, Ceftriaxone, Aztreonam, Trimethoprim/ Sulfmethoxazole and Nalidixic acid. In comparison, the antibiotics which are not frequently used for infectious diarrhea showed higher sensitivities for all isolated organisms;as for E. coli the highest sensitivity was observed for Amikacin (96.7%), Gentamycin (95.7%) Imipenim (95.7%) and Piperacillin/Tazobactam (84.8%). Moreover, for Klebsiella the highest sensitivity was observed for Imipenim (98.2%), followed by Amikacin (94.6%), Piperacillin/Tazobactam (92.9%) and Gentamycin (89.3%). Conclusion: On in-vitro cultured samples, the two probiotics Lactobacilli and Saccharomyces boulardii have shown slightly higher or equivalent sensitivity in comparison to the most commonly prescribed antibiotics (Amoxicillin/Clavulanic acid, Ceftazidime, Ampicillin, Cefotaxime, Cefuroxime Ceftriaxone, Aztreonam, Trimethoprim/Sulfmethoxazole and Nalidixic acid). However, both probiotics displayed lower sensitivity in comparison to some broad spectrum but less commonly prescribed antibiotics (Amikacin, Gentamycin, Imipenim and Piperacillin/Tazobactam) in our clinical settings.展开更多
基金funded by National Natural Science Foundation of China(32060530)Guizhou University,Gui Da Te Gang He Zi(2022)39,Science and Technology Project of Guizhou Province,Qian Ke He Zhicheng[2022]Zhongdian 001-2,Qian Ke He Zhicheng[2022]Zhongdian 003-3+1 种基金Industry-University-Research Cooperation Project of Guizhou University(701/700465172217)China Scholarship Council(201906670006).
文摘Compared with the rice-acid soup inoculated with single starter,the synergistically intensifi ed rice-acid soup inoculated with Lactobacillus paracasei H4-11(L.paracasei H4-11)and Kluyveromyces marxianus L1-1(K.marxianus L1-1)contained more fl avor compounds.Organic acids mainly included L-lactic acid and the main volatile fl avor component was ethyl acetate.Moreover,the signal intensity of astringency and bitterness and the total concentration of volatile sulfur compounds were reduced.The combined analysis results of RNA sequencing(RNA-seq)technology and 4D label-free quantitative(4D LFQ)proteomics explained the fl avor formation pathways in rice-acid soup inoculated with L.paracasei H4-11 and K.marxianus L1-1.In L.paracasei H4-11,L-lactate dehydrogenase,phosphoglucomutase,acetate kinase,alcohol dehydrogenase and acetyl-CoA were up-regulated and D-lactate dehydrogenase and N-Acetyltransferase were down-regulated.In K.marxianus L1-1,Acetyl-CoA,acetaldehyde dehydrogenase,acyl-coenzyme A,N-acetyltransferase,and L-lactate dehydrogenase were up-regulated and hexokinase,alcohol dehydrogenase,and alcohol O-acetyltransferase were down-regulated.The above up-regulation and down-regulation synergistically promoted the formation of characteristic fl avor compounds(mainly L-lactic acid and ethyl acetate).Enzyme-linked immunoassay(ELISA)and parallel reaction monitoring(PRM)quantitative analysis respectively verifi ed that 5 key metabolic enzymes and 27 proteins in L.paracasei H4-11 and K.marxianus L1-1 were associated with the characteristic fl avor of rice-acid soup,as confi rmed by the quantitative results of 4D LFQ.
基金Chiang Mai University provided the financial supports for Innovation Center for Holistic Health,Nutraceuticals,and Cosmeceuticals(CMUgrant sanction,Dated:1 October 2016)
文摘Objective: To study some soybean cultivars commonly used in Northern Thailand that exhibit high nutritional profile and to investigate the changes in bioactive principles and antioxidant capacity of the fermented soy broth that was prepared using the selected soybean cultivar and Lactobacillus paracasei HII02 mediated fermentation process.Methods: The best soybean cultivar was subjected to fermentation, and then analyzed the phytochemical, antioxidant and nutritional changes by high performance liquid chromatography and spectrophotometric analysis.Results: Sor Jor 2 soybean cultivar showed rich nutritional profile and was subjected to fermentation process. Lactobacillus paracasei HII02 mediated fermentation of Sor Jor 2 soybean exhibited stable physical and chemical characteristics. Lactic acid bacteria mediated fermentation also increased the aglycone forms of isoflavone content, exhibited antioxidant capacity and thereby enhanced the quality of the fermented soy broth. It also prevented the growth of coliforms in fermented soybean.Conclusions: The study results suggest that fermented soybean is rich in nutrition and considered to be safe for consumption for the improvement of health and to treat the malnutrition.
文摘Background and objectives: Irrational and repeated use of broad spectrum antibiotics for infectious diarrhea in children has resulted in their increased resistance along with several systemic toxic effects. Probiotics are also used in the management of infectious diarrhea as these are supposed to be favorable in promoting overall health benefits including stability of the intestinal flora. However, these agents are not used as an alternative to antibiotics as their exact bactericidal/bacteriostatic effects have not been evaluated on the basis of any clinical or in-vitro samples (Culture and Sensitivity test). Hence the aim of our study was to compare the culture and sensitivity patterns of standard antibiotics and two probiotics, Lactobacilli (Lactobacillus paracasei/Lactobacillus acidophilus) and Saccharomyces boulardii used for the treatment of infectious diarrhea in children less than 5 years of age in a tertiary care hospital of Karachi, Pakistan. Methodology: This prospective quasi experimental study was conducted for a period of six months. After getting informed consent from parents/guardians, the stool samples were obtained from children of ages, 6 months to 5 years, presented with signs and symptoms of diarrhea in outpatient department (OPD) or being referred to microbiology department for stool C/S (culture and sensitivity). The sensitivity patterns of the cultured isolates were assessed for standard antibiotics according to the CLSI guidelines (2018), while the two probiotics (Lactobacilli and Saccharomyces boulardii) were evaluated by means of Dried Modification method. The data was analyzed using statistical software SPSS version 19.0. Results: A total number of 325 stool samples were collected, out of which 152 samples were positive for pathogens i.e. E. coli, Klebsiella and Salmonella typhi. The sensitivity of combination of Lactobacilli for E. coli, Klebsiella and Salmonella typhi was 28.3%, 25% and 25% respectively. While, for Saccharomyces boulardii the sensitivity for E. coli, Klebsiella and Salmonella typhi was 37%, 32.1% and 25% respectively, which were slightly higher or equivalent to commonly prescribed antibiotics such as Amoxicillin/Clavulanic acid, Ceftazidime, Ampicillin, Cefotaxime, Cefuroxime, Ceftriaxone, Aztreonam, Trimethoprim/ Sulfmethoxazole and Nalidixic acid. In comparison, the antibiotics which are not frequently used for infectious diarrhea showed higher sensitivities for all isolated organisms;as for E. coli the highest sensitivity was observed for Amikacin (96.7%), Gentamycin (95.7%) Imipenim (95.7%) and Piperacillin/Tazobactam (84.8%). Moreover, for Klebsiella the highest sensitivity was observed for Imipenim (98.2%), followed by Amikacin (94.6%), Piperacillin/Tazobactam (92.9%) and Gentamycin (89.3%). Conclusion: On in-vitro cultured samples, the two probiotics Lactobacilli and Saccharomyces boulardii have shown slightly higher or equivalent sensitivity in comparison to the most commonly prescribed antibiotics (Amoxicillin/Clavulanic acid, Ceftazidime, Ampicillin, Cefotaxime, Cefuroxime Ceftriaxone, Aztreonam, Trimethoprim/Sulfmethoxazole and Nalidixic acid). However, both probiotics displayed lower sensitivity in comparison to some broad spectrum but less commonly prescribed antibiotics (Amikacin, Gentamycin, Imipenim and Piperacillin/Tazobactam) in our clinical settings.
