Sustainability,
Год журнала:
2024,
Номер
16(19), С. 8340 - 8340
Опубликована: Сен. 25, 2024
In
the
face
of
increasing
challenges
to
sustainable
food
production,
biotechnology
offers
solutions
support
environmental
and
health
aspects
industry.
This
study
explores
probiotic
potential
L.
plantarum
brevis
isolated
from
fermented
cauliflower.
The
properties
strains
their
biochemical
characteristics
were
comprehensively
assessed.
They
have
been
shown
be
resistant
conditions
in
human
gastrointestinal
tract
are
able
adhere
colonic
epithelial
cells.
Beneficial
properties,
such
as
antimicrobial
activity
production
phenolic
acid
exopolysaccharides,
confirmed.
safety
these
isolates
was
established,
highlighting
suitability
pro-
prebiotics,
fermentation
starters.
particular,
C5
C2
promising
industrial
potential,
with
excelling
overall
performance
exhibiting
strong
antagonism
pathogenic
superior
adhesion
intestinal
resilience
strain
under
various
stress
exceptional
exopolysaccharide
by
further
underscore
unique
capabilities
applications.
These
distinct
make
them
particularly
suitable
for
applications
functional
foods
health-oriented
products.
results
emphasize
importance
promoting
agricultural
practices
consumer
health,
contributing
a
more
Fermentation,
Год журнала:
2024,
Номер
10(8), С. 380 - 380
Опубликована: Июль 25, 2024
Lactobacillus
acidophilus
is
a
probiotic
bacterium
that
possesses
numerous
health-promoting
properties
and
has
significant
technological
applications
in
the
fermentation
of
wide
range
food
products
beverages.
This
review
discusses
health
benefits
L.
acidophilus,
including
its
ability
to
enhance
immunity;
promote
digestive
wellness;
exhibit
antioxidant,
antitumor,
antimicrobial
properties.
also
production
bioactive
peptides
extracellular
polysaccharides
(EPS)
by
acidophilus.
Factors,
such
as
salinity,
temperature,
carbon
sources,
nutrient
availability,
influence
growth
which
can
affect
survival
potential
fermented
products.
The
proteolytic
effects
contribute
protein
breakdown,
leads
release
with
various
benefits.
dairy
products,
cereal
beverages,
soymilk,
fruit
vegetable
juices,
other
functional
preparations,
highlighting
for
improving
nutritional
value,
organoleptic
properties,
delivery
these
highlights
importance
understanding
controlling
conditions
maximize
beverage
World Journal of Microbiology and Biotechnology,
Год журнала:
2025,
Номер
41(2)
Опубликована: Фев. 1, 2025
Abstract
Omics
technologies
are
a
set
of
disciplines
that
analyze
large-scale
molecular
data
to
understand
biological
systems
in
holistic
way.
These
aim
reveal
the
structure,
functions
and
interactions
organisms
by
studying
processes
at
many
levels
biomolecules,
from
genome
metabolism.
Lactobacillomics
is
introduced
as
an
interdisciplinary
field
integrates
multiple
“omics”
technologies—including
genomics,
transcriptomics,
proteomics,
metabolomics,
metagenomics—
provide
comprehensive
insight
into
“lactic
acid
bacteria”
species.
aims
elucidate
genetic,
metabolic,
functional
characteristics
lactic
bacteria
(LAB)
species,
providing
insights
mechanisms
underlying
their
probiotic
effects
contributions
host
microbiome.
By
analyzing
genomes
metabolic
pathways,
researchers
can
identify
specific
genes
responsible
for
health-promoting
desirable
fermentation
characteristics,
which
guide
development
targeted
strains
with
optimized
health
benefits.
The
integration
these
omics
allows
facilitating
discovery
biomarkers
disease
states,
new
probiotics
tailored
populations
or
conditions,
optimization
enhance
safety,
flavor,
nutritional
profile
fermented
foods.
A
review
bibliometric
analysis
were
conducted
overview
this
promising
between
2005
2025
examining
Web
Science
Core
Collection
data.
Research
results
trending
topics,
future
perspectives,
key
areas
growth
within
studies,
particularly
they
intersect
technologies.
Green Processing and Synthesis,
Год журнала:
2025,
Номер
14(1)
Опубликована: Янв. 1, 2025
Abstract
This
study
investigates
the
potential
of
zinc
oxide
(ZnO)
and
nickel
(NiO)
nanoparticles
(NPs),
biosynthesized
from
camel
milk,
to
combat
bacterial
resistance
enhance
heavy
metal
removal
water.
The
antimicrobial
efficacy
against
various
pathogens,
including
Bacillus
subtilis
,
Staphylococcus
aureus
Escherichia
coli
Methicillin-resistant
Pseudomonas
aeruginosa
Candida
tropicalis
were
studied.
Characterization
NPs
was
conducted
using
UV-vis,
Fourier
transform
infrared,
X-ray
diffraction,
transmission
electron
microscope,
atomic
force
microscopy
techniques.
Results
showed
that
ZnO
exhibited
highest
activity,
with
an
inhibition
zone
16
mm
13
while
NiO
displayed
reduced
activity
all
selected
microorganisms.
Additionally,
demonstrated
impressive
Cu(
ii
)
ion
rate
96.76%
at
pH
8.4,
a
contact
time
90
min,
0.5
g·L
−1
adsorbent
initial
concentration
200
mg·L
.
Adsorption
kinetics
followed
pseudo-second-order
model,
isotherm
data
fitting
Langmuir
model
(
Q
max
=
100.0
mg·g
R
2
0.9905).
Thermodynamic
analysis
indicated
exothermic
process
(∆
H
°
−4,127.4
J·mol
spontaneous
physical
adsorption.
Future
research
should
focus
on
scaling
up
biosynthesis
for
practical
therapies
wastewater
treatment
technologies,
alongside
exploring
their
long-term
environmental
impact.
International Journal of Food Science,
Год журнала:
2025,
Номер
2025(1)
Опубликована: Янв. 1, 2025
This
comprehensive
review
explores
the
evolving
role
of
probiotic‐based
foods
and
beverages,
highlighting
their
potential
as
functional
“
future
”
that
could
significantly
enhance
nutrition,
health,
overall
well‐being.
These
products
are
gaining
prominence
for
benefits
in
gut
immune
support,
holistic
wellness.
However,
success
depends
on
addressing
critical
safety
concerns
navigating
administrative
complexities.
Ensuring
these
do
more
good
than
harm
involves
rigorous
evaluations
probiotic
strains,
particularly
those
sourced
from
human
gastrointestinal
tract.
Lactic
acid
bacteria
(LABs)
serve
versatile
effective
starter
cultures
development
beverages.
The
emphasizes
LABs
precision
probiotics
advancing
products.
Establishing
standardized
guidelines
transparent
practices
is
essential,
requiring
collaboration
among
regulatory
bodies,
industry
stakeholders,
scientific
community.
underscores
importance
innovation
developing
friendly
,”
super
fermentation,
assessments.
prospects
beverages
rely
refining
elements
adapting
to
emerging
advancements.
Ultimately,
empowering
consumers
with
accurate
information,
fostering
innovation,
maintaining
stringent
standards
will
shape
trusted
beneficial
components
a
health‐conscious
society.
Probiotic‐based
often
infused
LABs,
designed
health.
International Journal of Molecular Sciences,
Год журнала:
2025,
Номер
26(8), С. 3733 - 3733
Опубликована: Апрель 15, 2025
The
gut
microbiome,
a
complex
community
of
microorganisms
residing
in
the
intestinal
tract,
plays
dual
role
colorectal
cancer
(CRC)
development,
acting
both
as
contributing
risk
factor
and
protective
element.
This
review
explores
mechanisms
by
which
microbiota
contribute
to
CRC,
emphasizing
inflammation,
oxidative
stress,
immune
evasion,
production
genotoxins
microbial
metabolites.
Fusobacterium
nucleatum,
Escherichia
coli
(pks+),
Bacteroides
fragilis
promote
tumorigenesis
inducing
chronic
generating
reactive
oxygen
species,
producing
virulence
factors
that
damage
host
DNA.
These
can
also
evade
antitumor
response
suppressing
cytotoxic
T
cell
activity
increasing
regulatory
populations.
Additionally,
microbial-derived
metabolites
such
secondary
bile
acids
trimethylamine-N-oxide
(TMAO)
have
been
linked
carcinogenic
processes.
Conversely,
microbiota,
including
Lactobacillus,
Bifidobacterium,
Faecalibacterium
prausnitzii,
homeostasis
short-chain
fatty
(SCFAs)
like
butyrate,
exhibit
anti-inflammatory
anti-carcinogenic
properties.
beneficial
microbes
enhance
barrier
integrity,
modulate
responses,
inhibit
tumor
proliferation.
Understanding
dynamic
interplay
between
pathogenic
is
essential
for
developing
microbiome-based
interventions,
probiotics,
prebiotics,
fecal
transplantation,
prevent
or
treat
CRC.
Future
research
should
focus
on
identifying
biomarkers
early
CRC
detection
exploring
personalized
microbiome-targeted
therapies.
A
deeper
understanding
host–microbiota
interactions
may
lead
innovative
strategies
management
improved
patient
outcomes.
