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Applied Sciences
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Probiotics in Food and Health
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Probiotics in Food and Health

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: closed (31 May 2022) | Viewed by 8748

Special Issue Editors

Dr. Katarzyna Neffe-Skocińska

E-Mail Website
Guest Editor
Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), Nowoursynowska St. 159C, 02-776 Warszawa, Poland
Interests: food fermentation; food safety; functional food; human microbiome; probiotic; fermentation; lactic acid bacteria (LAB); acetic acid bacteria (AAB)
Special Issues, Collections and Topics in MDPI journals
Dr. Dorota Zielińska

E-Mail Website
Guest Editor
Institute of Human Nutrition Sciences, Warsaw University of Life Sciences-SGGW, Warsaw, Poland
Interests: mental health; probiotics; fermented food; microbiota
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

In recent years, the number of publications on the intestinal bacterial microbiota has been growing steadily, and the results of the research conducted clearly indicate the existence of a strong relationship between the state of the intestine and general human health. Intestinal bacteria, including probiotics, are responsible for shaping the immune system, protecting against pathogens, and regulating the secretion of gastrointestinal hormones and are also involved in the proper functioning of the nervous system.

It is commonly recognized that probiotics are mainly selected strains of lactic acid bacteria and yeast. However, there are voices in favor of including new microorganisms in the probiotic category.

We are pleased to invite you to publish original research papers and reviews on topics related to:

  1. Probiotics' legal requirements—facts, shortcomings, safety of probiotics stains;
  2. Human health, microbiome balance;
  3. Probiotic starter cultures in food production;
  4. Probiotics impact: past, present, and future;
  5. Next-generation of probiotic microorganisms.

We look forward to receiving your contributions.

Dr. Katarzyna Neffe-Skocińska
Dr. Dorota Zielińska
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Applied Sciences is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • probiotics
  • human health
  • human microbiome balance
  • probiotic, prebiotic, and symbiotic fermented food
  • probiotic starter culture to food production
  • new-generation probiotics
  • psychobiotics

Published Papers (4 papers)

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Research

13 pages, 1787 KiB  
Article
Peptidomic Characteristic of Peptides Generated in Dry-Cured Loins with Probiotic Strains of LAB during 360-Days Aging
by Paulina Kęska and Joanna Stadnik
Appl. Sci. 2022, 12(12), 6036; https://doi.org/10.3390/app12126036 - 14 Jun 2022
Cited by 4 | Viewed by 1116
Abstract
Peptidomics refers to the comprehensive profiling of endogenous peptides obtained from biological sources. The formation of endogenous peptides is dependent on not only endogenous factors but also exogenous factors such as microbial proteases or process conditions, including fermentation. This study analyzed the probiotic [...] Read more.
Peptidomics refers to the comprehensive profiling of endogenous peptides obtained from biological sources. The formation of endogenous peptides is dependent on not only endogenous factors but also exogenous factors such as microbial proteases or process conditions, including fermentation. This study analyzed the probiotic strains of Lactobacillus rhamnosus LOCK900 (LOCK), Bifidobacterium animalis ssp. lactis BB-12 (BB12), and potential probiotic Lactobacillus acidophilus Bauer Ł0938 (BAUER) to assess their ability of fermentation and peptide production in dry-cured pork loin. The peptides obtained after in vitro digestion were characterized by liquid chromatography–tandem mass spectrometry. Based on the sequences identified, the degree of similarity or differences between the peptides was determined and presented graphically on the factor plane. The charts showed that the meat products aged for 180 and 270 days were the most diverse when BB12 or BAUER were used as starter cultures. Myosin and keratin were identified as the most likely precursors of bioactive peptides in products obtained using this strain of lactic acid bacteria (LAB). The knowledge acquired from this study may contribute to the design of functional meat products as the results revealed not only the peptidogenic potential of the LAB strains indicated on their beneficial effect on the bioactivity of peptides. Full article
(This article belongs to the Special Issue Probiotics in Food and Health)
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11 pages, 1513 KiB  
Communication
The Influence of Lactobacillus paracasei HII01 Supplementation on Performance in Attention (Go/No-Go) Tasks and Quinolinic Acid and 5-Hydroxyindoleacetic Acid Levels in Thai Children—A Preliminary Study
by Pranom Fukngoen, Bhagavathi Sundaram Sivamaruthi, Sasithorn Sirilun, Ekasit Lalitsuradej, Suchanat Khongtan, Sartjin Peerajan, Phakkharawat Sittiprapaporn and Chaiyavat Chaiyasut
Appl. Sci. 2022, 12(11), 5658; https://doi.org/10.3390/app12115658 - 02 Jun 2022
Cited by 4 | Viewed by 1877
Abstract
Cognitive development is defined as the capacity of a child to think, reason, and use language, which are all vital to their overall growth. Attention deficit/hyperactivity disorder (ADHD) is the most common neurodevelopmental disorder. Though several factors are associated with the incidence of [...] Read more.
Cognitive development is defined as the capacity of a child to think, reason, and use language, which are all vital to their overall growth. Attention deficit/hyperactivity disorder (ADHD) is the most common neurodevelopmental disorder. Though several factors are associated with the incidence of ADHD, gut microbiota and gut homeostasis play critical roles in it. Gut dysbiosis and altered gut homeostasis are linked to several physical and psychological complications that affect gut–brain communication (the gut–brain axis). Probiotics, live microorganisms that confer a health benefit to the host when administered in adequate amounts, are considered therapeutic supplements that can be used to manage mental and cognitive disorders. Intervention with probiotics can improve the gut microbial ecosystem and the gut–brain axis, thereby improving cognitive function. We hypothesized that the supplementation of Lactobacillus paracasei HII01 might reduce the risk of the development of neuropsychiatric disorders; thus, we evaluated the efficacy of L. paracasei HII01 on the attention state of healthy children and the changes in representative neuroinflammatory markers. Ten healthy Thai children were supplemented with 109 CFU of L. paracasei HII01 for 12 weeks. Go/no-go tasks were undertaken to assess changes in attention state. Alterations in brain waves were measured by electroencephalographic (EEG)/event-related potential (ERP) recordings. The levels of quinolinic acid (QA, a metabolite of tryptophan) and 5-hydroxyindoleacetic acid (5-HIAA, a metabolite of serotonin) were determined in the urine at baseline and after 12 weeks of probiotic intervention. The levels of QA and 5-HIAA significantly decreased and increased, respectively. The QA/5-HIAA ratio also decreased significantly. Go/No-go tasks revealed that the percentages of go accuracy and go error increased and decreased significantly, respectively. EEG/ERP recordings showed that theta, alpha, and beta waves were substantially altered at the 12th week of study compared to baseline values. The results suggested that L. paracasei HII01 might improve the gut microbiota and oscillate the brain function, which sustained the attention state of the subjects. These preliminary findings require further detailed study to confirm the role of L. paracasei HII01 in the improvement in the attention of healthy children. Full article
(This article belongs to the Special Issue Probiotics in Food and Health)
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22 pages, 3401 KiB  
Article
Antagonistic Activity of Lactic Acid Bacteria and Rosa rugosa Thunb. Pseudo-Fruit Extracts against Staphylococcus spp. Strains
by Elżbieta Klewicka, Lidia Piekarska-Radzik, Joanna Milala, Robert Klewicki, Michał Sójka, Natalia Rosół, Anna Otlewska and Bożena Matysiak
Appl. Sci. 2022, 12(8), 4005; https://doi.org/10.3390/app12084005 - 15 Apr 2022
Cited by 4 | Viewed by 1877
Abstract
Staphylococcus bacteria are ubiquitous microorganisms. They occur in practically all environments. They also show the ability to colonize the skin and mucous membranes of humans and animals. The current trend is to look for new natural factors (e.g., plant extracts rich in polyphenols) [...] Read more.
Staphylococcus bacteria are ubiquitous microorganisms. They occur in practically all environments. They also show the ability to colonize the skin and mucous membranes of humans and animals. The current trend is to look for new natural factors (e.g., plant extracts rich in polyphenols) limiting the growth of undesirable bacteria in food and cosmetics or use as an adjunct in antibiotic therapy. The aim of this study was to evaluate the effect of extracts from Rosa rugosa Thunb. on the antagonistic properties of selected lactic acid bacteria strains in relation to Staphylococcus spp. isolates. The biological material consisted of seven strains of lactic acid bacteria (LAB) and seven strains of bacteria of the Staphylococcus genus. The anti-staphylococcal properties of the Rosa rugosa Thunb. pomace extracts (the tested extracts were characterized by a high content of polyphenols, namely 8–34 g/100 g DM/dm) were tested using the well method. The conducted research showed that the pomace extracts of the pseudo-fruit (Rosa rugosa Thunb.) had the ability to inhibit the growth of Staphylococcus spp. bacteria. The minimum concentration of polyphenols inhibiting the growth of staphylococci was in the range of 0.156–0.625 mg/mL. The conducted research showed that combined lactic acid bacteria and extracts from the pomace from the pseudo-fruit Rosa rugosa Thunb. (LR systems) may be factors limiting the growth of Staphylococcus spp. bacteria. As a result of the research, two-component antagonist systems consisting of LAB cultures and extracts from Rosa rugosa Thunb. pomace were developed, which effectively limited the growth of the test strains of Staphylococcus spp. In 41% of all tested cases, the zone of inhibition of growth of bacteria of the genus Staphylococcus spp. after the use of two-component antagonist systems was higher than that as a result of the control culture (without the addition of extracts). Full article
(This article belongs to the Special Issue Probiotics in Food and Health)
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15 pages, 1172 KiB  
Article
The Novel Strain of Gluconobacter oxydans H32 Isolated from Kombucha as a Proposition of a Starter Culture for Sour Ale Craft Beer Production
by Katarzyna Neffe-Skocińska, Marcin Kruk, Iwona Ścibisz and Dorota Zielińska
Appl. Sci. 2022, 12(6), 3047; https://doi.org/10.3390/app12063047 - 16 Mar 2022
Cited by 6 | Viewed by 2686
Abstract
Acetic acid bacteria (AAB) has found applications in food technology, including beverages and vinegar. Generally, AAB shows several beneficial properties and has technological usefulness. Properly selected and tested strains of this group of bacteria may constitute a new and interesting solution among starter [...] Read more.
Acetic acid bacteria (AAB) has found applications in food technology, including beverages and vinegar. Generally, AAB shows several beneficial properties and has technological usefulness. Properly selected and tested strains of this group of bacteria may constitute a new and interesting solution among starter cultures for functional food. Therefore, the study aimed to develop a sour beer technology, based on the novel strain Gluconobacter oxydans H32. The microbiological, physical-chemical (HPLC method), and sensory (QDP method) quality were determined during 6 months of storage of dark and light beer samples. The AAB count at the beginning of storage was approximately 8 log CFU mL−1, and 6 log CFU mL−1 after 6 months of storage. As a result of the metabolic activity, acetic acid, gluconic acid, and ascorbic acid were detected in the samples. The light beer had a significantly better sensory quality, especially sample BPGL with the addition of G. oxydans H32 starter culture. It was found that it is possible to develop a functional beer with the novel strain Gluconobacter oxydans H32. These Sour Ale craft beers were not only a good source of H32 strain but also its pro-health metabolites. Full article
(This article belongs to the Special Issue Probiotics in Food and Health)
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