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Lactobacillus as a Biotechnological Tool to Improve Food Quality and...
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Lactobacillus as a Biotechnological Tool to Improve Food Quality and Human Health

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Microbiology".

Deadline for manuscript submissions: 31 December 2024 | Viewed by 3582

Special Issue Editor

Prof. Dr. Jadranka Frece

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Guest Editor
Laboratory for General Microbiology and Food Microbiology, Department of Biochemical Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
Interests: food microbiology; lactic acid bacteria; fermentation; probiotic; gut microbiome
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues, 

Lactobacillus, a genus of bacteria known for its beneficial properties, has emerged as a powerful biotechnological tool with the potential to revolutionize both food quality and human health. This genus, which is commonly found in fermented foods like yogurt and sauerkraut, plays a crucial role in promoting digestive health and fortifying the immune system. In the realm of food production, Lactobacillus has been harnessed for its ability to ferment various food products, leading to an improved flavour, texture, and nutritional content. This bacterium contributes to the preservation of food through the production of organic acids and other antimicrobial compounds, reducing the need for chemical preservatives. Beyond its impact on food quality, Lactobacillus has gained recognition for its positive effects on human health. This bacterium is integral to maintaining a balanced gut microbiome, influencing digestion and nutrient absorption. Additionally, Lactobacillus strains have been linked to the synthesis of bioactive compounds with anti-inflammatory and anti-cancer properties, further underscoring their potential in preventive healthcare.

As a probiotic, Lactobacillus supplements have gained popularity for their role in supporting gastrointestinal health and mitigating conditions such as irritable bowel syndrome. Other researchers are actively exploring the manipulation of Lactobacillus strains to enhance their probiotic capabilities, tailoring it for specific health benefits. In conclusion, Lactobacillus is at the forefront of biotechnological advancements, offering the promise of elevating the food quality and human health. Its applications span from fermented foods to innovative probiotic therapies, marking a symbiotic relationship between science, technology, and our overall well-being.

Prof. Dr. Jadranka Frece
Guest Editor

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Keywords

  • Lactobacillus
  • biotechnological applications
  • food fermentation
  • probiotics
  • gut microbiome
  • food quality improvement
  • human health benefits
  • bioactive compounds
  • anti-inflammatory properties
  • probiotic strains

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Published Papers (3 papers)

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Research

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13 pages, 5622 KiB  
Article
Comprehensive Amelioration of Metabolic Dysfunction through Administration of Lactiplantibacillus plantarum APsulloc 331261 (GTB1™) in High-Fat-Diet-Fed Mice
by Bobae Kim, Yuri Lee, Chungho Lee, Eun Sung Jung, Hyeji Kang and Wilhelm H. Holzapfel
Foods 2024, 13(14), 2227; https://doi.org/10.3390/foods13142227 - 16 Jul 2024
Viewed by 674
Abstract
The beneficial effects of probiotics for the improvement of metabolic disorders have been studied intensively; however, these effects are evident in a probiotic strain-specific and disease-specific manner. Thus, it is still essential to evaluate the efficacy of each strain against a target disease. [...] Read more.
The beneficial effects of probiotics for the improvement of metabolic disorders have been studied intensively; however, these effects are evident in a probiotic strain-specific and disease-specific manner. Thus, it is still essential to evaluate the efficacy of each strain against a target disease. Here, we present an anti-obese and anti-diabetic probiotic strain, Lactiplantibacillus plantarum APsulloc331261 (GTB1™), which was isolated from green tea and tested for safety previously. In high-fat-diet-induced obese mice, GTB1™ exerted multiple beneficial effects, including significant reductions in adiposity, glucose intolerance, and dyslipidemia, which were further supported by improvements in levels of circulating hormones and adipokines. Lipid metabolism in adipose tissues was restored through the activation of PPAR/PGC1α signaling by GTB1™ treatment, which was facilitated by intestinal microbiota composition changes and short-chain fatty acid production. Our findings provide evidence to suggest that GTB1™ is a potential candidate for probiotic supplementation for comprehensive improvement in metabolic disorders. Full article
(This article belongs to the Special Issue Lactobacillus as a Biotechnological Tool to Improve Food Quality and Human Health)
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20 pages, 7413 KiB  
Article
Improving the Antioxidant and Anti-Inflammatory Activity of Fermented Milks with Exopolysaccharides-Producing Lactiplantibacillus plantarum Strains
by Roberta Prete, Francesca Dell’Orco, Giusi Sabatini, Federica Montagano, Natalia Battista and Aldo Corsetti
Foods 2024, 13(11), 1663; https://doi.org/10.3390/foods13111663 - 25 May 2024
Cited by 1 | Viewed by 1168
Abstract
Exopolysaccharides (EPSs) producing lactic acid bacteria have been claimed to confer various health benefits to the host, including the ability to face oxidative and inflammatory-related stress. This study investigated the ability of food-borne Lactiplantibacillus (Lpb.) plantarum to improve the antioxidant activity [...] Read more.
Exopolysaccharides (EPSs) producing lactic acid bacteria have been claimed to confer various health benefits to the host, including the ability to face oxidative and inflammatory-related stress. This study investigated the ability of food-borne Lactiplantibacillus (Lpb.) plantarum to improve the antioxidant activity of fermented milks by producing EPSs. Two Lpb. plantarum strains, selected as lower and higher EPSs producers, have been applied in lab-scale fermented milk production, in combination with conventional starters. Antioxidant activity was investigated in vitro using DPPH (1,1-diphenyl-2-picrylhydrazyl), ABTS (2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid), and FRAP (ferric reducing antioxidant power) assays while the ability to modulate reactive oxygen species (ROS) level was evaluated in an intestinal healthy model, subjected to both oxidative and inflammatory stress. Furthermore, to verify whether digestion affects functionality, fermented milks were evaluated before and after in vitro-simulated INFOGEST digestion. The results showed an improved antioxidant activity of fermented milk enriched with Lpb. plantarum LT100, the highest EPSs producer. Furthermore, the data showed a different ROS modulation with a protective anti-inflammatory effect of samples enriched with Lpb. plantarum strains. Our data suggest the use of selected EPS-producing strains of Lpb. plantarum as a natural strategy to enrich the functionality of fermented milks in terms of ROS modulation and inflammatory-related stress. Full article
(This article belongs to the Special Issue Lactobacillus as a Biotechnological Tool to Improve Food Quality and Human Health)
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Review

Jump to: Research

38 pages, 1691 KiB  
Review
Contributions of Gamma-Aminobutyric Acid (GABA) Produced by Lactic Acid Bacteria on Food Quality and Human Health: Current Applications and Future Prospects
by Mehmet Arif Icer, Buse Sarikaya, Emine Kocyigit, Büşra Atabilen, Menşure Nur Çelik, Raffaele Capasso, Duygu Ağagündüz and Ferenc Budán
Foods 2024, 13(15), 2437; https://doi.org/10.3390/foods13152437 - 1 Aug 2024
Viewed by 1144
Abstract
The need to increase food safety and improve human health has led to a worldwide increase in interest in gamma-aminobutyric acid (GABA), produced by lactic acid bacteria (LABs). GABA, produced from glutamic acid in a reaction catalyzed by glutamate decarboxylase (GAD), is a [...] Read more.
The need to increase food safety and improve human health has led to a worldwide increase in interest in gamma-aminobutyric acid (GABA), produced by lactic acid bacteria (LABs). GABA, produced from glutamic acid in a reaction catalyzed by glutamate decarboxylase (GAD), is a four-carbon, non-protein amino acid that is increasingly used in the food industry to improve the safety/quality of foods. In addition to the possible positive effects of GABA, called a postbiotic, on neuroprotection, improving sleep quality, alleviating depression and relieving pain, the various health benefits of GABA-enriched foods such as antidiabetic, antihypertension, and anti-inflammatory effects are also being investigated. For all these reasons, it is not surprising that efforts to identify LAB strains with a high GABA productivity and to increase GABA production from LABs through genetic engineering to increase GABA yield are accelerating. However, GABA’s contributions to food safety/quality and human health have not yet been fully discussed in the literature. Therefore, this current review highlights the synthesis and food applications of GABA produced from LABs, discusses its health benefits such as, for example, alleviating drug withdrawal syndromes and regulating obesity and overeating. Still, other potential food and drug interactions (among others) remain unanswered questions to be elucidated in the future. Hence, this review paves the way toward further studies. Full article
(This article belongs to the Special Issue Lactobacillus as a Biotechnological Tool to Improve Food Quality and Human Health)
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