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Lacticaseibacillus paracasei cell wall presents two capsular polysaccharides, CPS-1 and CPS-2, and a teichoic acid. CPS-1 is novel and it presents a branched heptasaccharide repeating unit, with the sequence →6)-α-d-Gal-(1→3)-β-l-Rha-(1→4)-β-d-Glc-(1→3)-α-d-GlcNAc-(1→2)-β-d-Glc-(1→6)-β-d-Glc-(1→ in the linear part to which a β-l-Rha is attached to O-4 of GlcNAc. Regarding CPS-2, its structure was previously reported for L.casei, and it presents the tetrasaccharide repeat 2)-α-l-Rha-(1→2)-α-l-Rha-(1→3)-α-l-Rha-(1→3)-α-d-GalNAc-(1→ as backbone, where the first Rha is substituted with a trisaccharide made of Rha, GlcNAc and Glc, and the third Rha has a Glc as a non-stoichiometric substituent. Preliminary in-vitro immunological analyses disclosed that the two glycans exert different activities. CPS-1 is superior to CPS-2 for the elicitation of IL-33, an interleukin that alerts the immune system to tissue damage or danger. CPS-2 instead is more efficient than CPS-1 in the elicitation of the antimicrobial peptides LL-37 and HBD-2, and it is a strong elicitor of occludin, a protein of the tight junctions relevant for the epithelium integrity. These findings suggest that L.paracasei CPSs play a synergistic and beneficial role in the gut, thus paving the way to studies aimed to examine their mode of action or their exploitation in the prevention and treatment of human gastrointestinal diseases.
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http://dx.doi.org/10.1016/j.carbpol.2025.123742 | DOI Listing |
Probiotics Antimicrob Proteins
September 2025
Department of Biosciences and Bioengineering, Indian Institute of Technology Roorkee, Roorkee, Uttarakhand, 247 667, India.
Ethnic fermented foods represent a significant repository for discovering novel probiotic entities. These fermented foods, entrenched in indigenous practices, have conserved a distinct microbiota through generations. Exploration of these fermented foods could yield microbial consortia capable of transforming human health.
View Article and Find Full Text PDFFood Chem X
August 2025
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing 100193, China.
White sour soup (WSS) is a traditional fermented food from Guizhou, China. To address the issues of long fermentation cycles, inconsistent quality, and safety risks, this study screened core strains based on microbial diversity. Analysis of 20 WSS samples revealed , , and as dominant genera, with eight harmful microorganisms detected in naturally fermented samples.
View Article and Find Full Text PDFMeat Sci
September 2025
Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW), Nowoursynowska 159C St., (Building No. 32), 02-776 Warsaw, Poland. Electronic address:
The aim of the study was to assess the effect of lyophilized cell-free supernatant (CFS) obtained from Lacticaseibacillus paracasei B1 and Lactiplantibacillus plantarum O24 cultures on the characteristics of cooked pork sausages stored by 21 days at 4 °C. The following parameters were assessed: antioxidant activity (ABTS, Reducing Power, Fe-chelating activity), texture parameters (hardness, springiness, gumminess, chewiness) and color changes (L*,a*,b*), as well as the fatty acid profile and TBARS content as an indicator of lipid oxidation. Microbiological status was also assessed.
View Article and Find Full Text PDFPlant Foods Hum Nutr
September 2025
REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira, 228, 4050-313, Porto, Portugal.
The growing interest in prebiotic ingredients has led to the valorization of agri-food by-products, such as coffee silverskin, known for its richness in dietary fiber and health-promoting compounds. This study evaluated the impact of in vitro simulation of gastrointestinal digestion on the chemical composition (carbohydrates, caffeine, and chlorogenic acids) and prebiotic potential (probiotic growth, organic acid production, pH, and antioxidant activity) of milled coffee silverskin. The results show stability of polysaccharides during digestion, while caffeine and 5-caffeoylquinic acid were partially released into the bioaccessible fraction.
View Article and Find Full Text PDFFood Chem X
August 2025
Institute of Agro-products Processing, Anhui Academy of Agricultural Sciences, Hefei, Anhui 230031, China.
In this study, the changes in physicochemical properties, antioxidant activity, and volatile/non-volatile metabolites of red-fleshed pitaya () juice during fermentation were comprehensively investigated. The results indicated that significantly increased the total polyphenols, flavonoids, and anthocyanins contents, with the total phenolic content increasing from 0.16 ± 0.
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