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This research focuses on the identification of lactic acid bacteria (LAB) isolated from traditionally produced Shalgam juices collected from different locations in Türkiye and the characterization of their probiotic potential in vitro. LAB isolates were identified by 16 S rRNA gene sequencing. The most common strains belonged to Pediococcus acidilactici (54.2%), Lacticaseibacillus sp. (18.8%), L. paracasei (8.3%) and Enterococcus faecalis (6.3%). According to the test results, LAB isolates survived after exposure to low pH (2.0) except Levilactobacillus brevis TS9 and P. acidilactici TS10. All isolates showed tolerance to bile salts (69.78%–147.84%), pepsin (50.10%–159.43%), pancreatin (46.64%–120.12%) and phenol (58.19%–121.84%) at various levels. The isolates E. faecalis TS2 and Lacticaseibacillus sp. TS3 were more resistant to the target microorganisms. The isolates E. faecalis TS2, L. paracasei TS7, P. acidilactici TS41, and P. acidilactici TS43 were highly resistant to the antibiotics. The hydrophobicity of the isolates toward xylene ranged from 2.32% to 58.56% and P. acidilactici TS42 showed a high hydrophobicity of 58.56%. The ability of auto-aggregation and co-aggregation varied from 3.59% to 23.67% and 0.85–29.37%, respectively. The isolates showing the best probiotic properties (Lacticaseibacillus sp. TS3, Lacticaseibacillus sp. TS11, and L. paracasei TS33) were tested for their ability to produce short-chain fatty acids. The acetate, butyrate and propionate production of the isolates varied between 4040 and 8135, 1025–1255 and 14620-17225 μg/mL, respectively. Butyrate production of the isolates were higher than the control group. These results indicated that LAB originated from Shalgam juice could be proposed as probiotic candidates for use in fermented foods. [ABSTRACT FROM AUTHOR]

Probiotics are live microorganisms that confer a health benefit to the host when administered in adequate amounts, with the main site of action at the intestinal level. In order to have a maximal effect, probiotic bacteria have to prove a high tolerance for the conditions present in the upper gastro-intestinal tract. The aim of the present study was to assess, from a qualitative point of view, the tolerance of different probiotic bacterial strains and combinations to simulated gastric juice, bile, fructose, lactose and glucose. Also, the influence of food on the bacterial growth after artificial digestion was analyzed. A bacteriologic assessment was realized for three different commercial probiotic products (Bacillus subtilis + Bacillus licheniformis + Pediococcus acidilactici; Enterococcus faecium; Bacillus subtilis + B. licheniformis + B.coagulans + B.indicus + B. clausii), simulating different conditions (artificial digestion method in the absence/presence of food, presence of bile, fructose, glucose, lactose). The obtained results suggested that the tolerance to simulated gastric juice is higher if the food is present in the moment of digestion, regardless of the probiotic bacterial strain or combination. Also, the tolerance to bile was different from one combination to another. The influence of fructose, lactose and glucose are not remarkable from a qualitative point of view. Moreover, the growth of different probiotic bacterial strains is influenced by the simulated gastro-intestinal conditions, sporulated bacteria presenting a slightly higher tolerance compared with non-sporulated strains. [ABSTRACT FROM AUTHOR]

The aim of the study was to assess the effect of a probiotic product based on Bacillus subtilis, Bacillus licheniformis and Pediococcus acidilactici on hematological parameters for dogs with apparent intestinal dysbiosis. Also, a comparison between the results obtained before and after the treatment was made, in order to establish if the probiotic treatment is able to improve the hematological results for dogs with apparent dysbiosis. A total number of 5 dogs, aged between 7 months and 6 years old were clinically evaluated for gastro-intestinal problems that lead to the suspicion of apparent intestinal dysbiosis. The probiotic administration respected the producer recommendations and it was given to the dogs together with their usual food, one capsule/day, 30 days consecutively. On the first and 31 days of the study, blood samples were collected and hematological parameters were evaluated. A heterogeneity in the hematological results was observed. However, when results from day 0 were compared with results obtained in day 31, the variance was considered to be physiological. Also, the small diferences between the values before and after the treatment can not be attributed only to the probiotic treatment. The results obtained regarding the dynamics of the hematological parameters provided data that sustain the benefic effect of this probiotic combination, without a direct impact on hematological parameters. [ABSTRACT FROM AUTHOR]

The aim of the study was to assess the effect of a probiotic product based on Bacillus subtilis, Bacillus licheniformis and Pediococcus acidilactici on hematological parameters for dogs with apparent intestinal dysbiosis. Also, a comparison between the results obtained before and after the treatment was made, in order to establish if the probiotic treatment is able to improve the hematological results for dogs with apparent dysbiosis. A total number of 5 dogs, aged between 7 months and 6 years old were clinically evaluated for gastro-intestinal problems that lead to the suspicion of apparent intestinal dysbiosis. The probiotic administration respected the producer recommendations and it was given to the dogs together with their usual food, one capsule/day, 30 days consecutively. On the first and 31 days of the study, blood samples were collected and hematological parameters were evaluated. A heterogeneity in the hematological results was observed. However, when results from day 0 were compared with results obtained in day 31, the variance was considered to be physiological. Also, the small diferences between the values before and after the treatment can not be attributed only to the probiotic treatment. The results obtained regarding the dynamics of the hematological parameters provided data that sustain the benefic effect of this probiotic combination, without a direct impact on hematological parameters. [ABSTRACT FROM AUTHOR]

In this research, the surface activity of bacterial supernatant and cell surface was measured by the method of oil drain ring. The influence of 19 kinds of amino acids (Histidine, Threonine, Valine, Isoleucine, Leucine, Phenylalanine, Arginine, Proline, Methionine, Tryptophan, Alanine, Glycine, Glutamine,Cysteine, Hydroxyproline, Valine, Asparagine, Proline, Glutamine, Serine, and Glutamic acid, Hydroxyproline, Tyrosine) on the production of biosurfactant by Pediococcus acidilactici F70 was studied by single factor experiment, and the main amino acids promoting the production of biosurfactant were selected by Plackett-Burman design. The results showed that the yield of biological surfactant with added amino acid increased, and the yield of Glutamine produced biosurfactant in the supernatant was the highest, which was two times higher than that of the control group (414.00mg/L); the yield of biosurfactant on the cell surface was the highest when Arginine was added, which was three times higher than that of the control group. In the end, 8 of the 19 amino acids (Glycine, Tryptophan, Proline, Methionine, Arginine, Leucine, Serine and Alanine) were selected to promote the production of biosurfactants of Pediococcus acidilactici F70. The results of Plackett-Burman design showed that Alanine, Proline and Leucine had significant effects on the production of biosurfactants. [ABSTRACT FROM AUTHOR]

Biosurfactant attracts people's attention because of its advantages of green and low toxicity. Lactic acid bacteria are beneficial to human and animal health. In order to make the application of surfactants safer, SDS standard curve was established, 65 strains of Lactic acid bacteria were used as screening source, and oil expanding circle was used as index to screen the strain with strong surfactant production capacity. The results showed that the standard curve of SDS was Y=34.82+(-1495.97) X1+33.11X2, and all strains had the ability to produce surfactants. Surface activity varied with bacteria. The concentration of surface activity ranged from 111.15mg/L to 736.23 mg/L. The concentration of BS in supernatant of LB6, 49, F70, 20 and Y1 strains was selected for screening. The concentration of BS in supernatant was 561.01~935.77 mg/L, and the concentration of BS on cell surface was 401.67~1076.94 mg/L. Considering the highest BS-producing strain is F70, the result of 16SrDNA showed that the strain is Pediococcus acidilactici F70. This experiment provides basic data for the production of surfactants by Lactic acid bacteria. [ABSTRACT FROM AUTHOR]

An experiment was conducted with early weaned crossbred piglets (36) to evaluate antioxidant status and blood biochemical profile in grower-finisher pigs. The piglets were distributed into three groups (4 replicates of 3 each) and supplemented with basal diet either without probiotics (T0) or with a probiotic of dairy based (Lactobacillus acidophilus NCDC-15; T1) or swine based (Pediococcus acidilactici FT28; T2). Blood was collected at 45, 90 days (grower phase) and 136, 180 days (finisher phase) of feeding and analysed for various antioxidants and metabolites. Results of the study revealed that supplementation of probiotics improved superoxide dismutase (SOD), catalase and reduced glutathione (GSH) activity in early weaned grower-finisher pigs. Whereas, GSH activity was better in P. acidilactici FT28 fed group compared to L. acidophilus fed group. Serum glucose level was reduced in both T1 and T2 groups compared to control, which was further reduced in T2 group compared to T1. The total protein, albumin and globulin level in serum remained higher in T2 group in comparison to other dietary groups. Serum triglyceride and LDL-cholesterol was lower in P. acidilactici FT28 fed group. The HDL-cholesterol level was better by probiotic supplementation in grower-finisher pigs. It was concluded that supplementation of hostorigin probiotic was effective to reduce stress besides having potential to improve blood biochemical profile. [ABSTRACT FROM AUTHOR]

Germination, elicitation, and fermentation are biotechnological methods that could be applied to improve phytochemical profile and functional quality of edible seeds. This research investigated the combined effects of elicitation, germination, and fermentation on the anti-obesity activities of alfalfa seeds. Alfalfa seeds were germinated at 25–27 °C for 3 days while spraying with tap water (control) or 1% of different plant elicitors (sodium chloride, citric acid, or ascorbic acid) solution. Ascorbic acid was the most suitable elicitor to improve phytochemical quality, support growth, and maximize the health-promoting properties of alfalfa sprouts. Treatment with 1% ascorbic acid solution improved lipase (74.57% vs. 41.32%), DPPH (76.58% vs. 57.21%), and ABTS (71.63% vs. 46.5%) inhibitory activities of alfalfa sprouts compared to control. Fermentation of the ascorbic acid-elicited sprouts further enhanced the anti-obesity activities in vitro by improving their inhibitory potential against digestive enzymes, alpha-glucosidase (67.84% vs. 81.39%) and pancreatic lipase (74.57% vs. 82.07%). The fermented sprout extracts prolonged the lifespan and decreased fat accumulation in the glucose-induced obese Caenorhabditis elegans via mechanisms including suppression of genes involved in fat synthesis and changing the worms' metabolite profiles. Specifically, the extract down-regulated genes involved in fat synthesis (fat-4, fat-6 and fat-7), up-regulated genes for fat lipolysis (hosl-1) and lifespan gene (daf-16), while enhancing amino acids profiles in C. elegans. These findings demonstrate that alfalfa sprouts produced through a combination of ascorbic acid treatment and fermentations could be an effective functional ingredient targeting obesity. [Display omitted] • Ascorbic acid elicitation enhanced antioxidant and lipase inhibitory capacity of alfalfa sprouts. • Fermentation improved alpha-glucosidase and lipase inhibitory activity of alfalfa sprouts. • Fermented alfalfa sprout supplementation extended the lifespan of C. elegans. • Fermented alfalfa sprout supplementation decreased fat accumulation in C. elegans. • Fermentation improved metabolite profile of alfalfa sprouts. [ABSTRACT FROM AUTHOR]

In the present study, a layer-by-layer technique was used to prepare alginate-nisin (Alg-N) as coating layer to encapsulate a potential probiotic-protective lactic acid bacteria (LAB) isolate in order to improve its both survival and antibacterial activities in situ. The isolate was identified as Pediococcus acidilactici according to the sequencing results of the PCR products. The mean size of Alg and Alg-N microcapsules was also equal to 762.63 and 501.77 μm, respectively based on the results of field emission scanning electron microscopy. In accordance with the zeta potential data, the Alg-N surrounding layer was confirmed. Furthermore, the Fourier transform infrared findings revealed the adsorption of nisin on the Alg beads. The antibacterial activity of the produced microcapsule on Staphylococcus aureus (100% inhibition) was significantly (P < 0.05) higher than that of the other foodborne bacteria studied. In addition, enhanced viability of the microencapsulated LAB in simulated gastrointestinal conditions and flavored milk, as well as its improved in situ inhibitory effect on S. aureus were verified. [Display omitted] • Probiotic properties of the predominant sourdough LAB were characterized. • Layer-by-layer technique was used to produce alginate-nisin microcapsule. • FTIR and zeta potential analysis verified the adsorption of nisin on the alginate. • In situ survival and antibacterial activity of the encapsulated LAB were improved. [ABSTRACT FROM AUTHOR]

Mild pressure (300 MPa, 5 min, 10 °C) was combined with lactic acid bacteria ( Pediococcus acidilactici , HA-6111-2) and its bacteriocin (bacHA-6111-2) to treat traditional Portuguese ready-to-eat meat sausage ( Chouriço de carne ) and the effect on the survival of Listeria innocua was evaluated. Five batches of sausage slices were prepared: i) non-inoculated; ii) inoculated with L. innocua ; iii) inoculated with P. acidilactici ; iv) inoculated with L. innocua and P. acidilactici ; and v) inoculated with L. innocua and bacteriocin. Pressure had no impact on the growth of P. acidilactici cells. In non pressurized samples inoculated with L. innocua , cells were inactivated by the traditional hurdles (e.g., salt, spices), and the reduction was higher when pressure alone was applied. No significant differences ( P > 0.05 ) were observed for L. innocua co-inoculated with P. acidilactici alone or in combination with pressure, but when inoculated with the bacteriocin, an immediate and further decrease was obtained by pressurization. During refrigerated storage, the highest inactivation rate was obtained for pressurized slices inoculated with L. innocua in the presence of bacteriocin. The use of bacteriocins can effectively contribute to food safety, especially when integrated into hurdle concepts. This treatment strengthens the traditional hurdles applied to slices of Chouriço de Carne . [ABSTRACT FROM AUTHOR]

Nowadays, obesity is an ultimate public health problem worldwide. However, medical and surgical treatment methods for alleviating obesity can cause multiple adverse side effects. Therefore, in the present study, we evaluated the potential anti-obesity effect of five seeds buckwheat, pea, soybean, red kidney bean, and adzuki beans cultivated in South Korea. Anti-obesity screening of seeds showed adzuki beans with the highest lipase (77.2%) and α-amylase (60.5%) inhibitory activity. Later, adzuki beans were fermented using different lactic acid bacteria (LABs). After fermentation, Pediococcus acidilactici fermented adzuki beans displayed significant anti-obesity ability, showing the half maximal inhibitory concentration (IC 50) of lipase (from 1.908 to 0.839 mg/mL) and α-amylase (from 0.6873 to 0.379 mg/mL) decreased markedly compared to raw adzuki beans. UHPLC-QTOF-MS was applied to investigate metabolites and their metabolic responses during fermentation. The omics results identified 121 differentially expressed metabolites belonging to organic acids, polyphenols, amino acids and alkaloids. Furthermore, pathway enrichment revealed that P. acidilactici fermentation mainly affected fatty acid, biotin metabolism and alkaloid biosynthesis pathway, which could contribute to the promoting anti-obesity properties of adzuki beans. The metabolomics methods provide novel insights into the metabolic pathway regulation of adzuki beans in response to improving anti-obesity ability after fermentation. These findings suggest that fermenting adzuki beans with P. acidilactici might be a promising method for developing functional foods with anti-obesity properties. • UHPLC-QTOF-MS was used to study changes in adzuki beans during fermentation. • Fermentation improved anti-obesity activity due to secondary metabolites change. • 121 differential metabolites (DMs) were identified after fermentation. • The metabolic pathways change caused by DMs during fermentation were discussed. • Adzuki beans can be used as a potential natural anti-obesity functional food. [ABSTRACT FROM AUTHOR]

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To investigate the effects of a combination of Pediococcus acidilactici and Saccharomyces boulardii , the following experiments were performed. Initially, an in vitro experiment was performed in which the culture supernatant of S. boulardii and P. acidilactici was added to the culture media of isolated peripheral blood mononuclear cells (PBMCs), and the proliferative response to cellular stimulants was assayed. After this initial experiment, an in vivo experiment was performed in which 12 horses were used and assigned to one of two groups of six horses each: placebo controls or principle-treated horses. After a period of treatment, various end points were determined to test the effects of test article on (1) proliferative responses of cultured PBMCs; (2) serum immunoglobulin (Ig) concentrations; (3) lymphocyte phenotype subsets; (4) white blood cell count; and (5) response to vaccination. Results of the in vitro testing demonstrated a substantial reduction (23%) in proliferation of stimulated PBMCs. Results of in vivo testing demonstrated enhanced proliferation on day 72 in cells stimulated with phorbol ( P = .04). On study day 37, the segmented neutrophil number was reduced and IgG concentration increased (mean, 329.0 vs. 185.9 ng/mL; P = .029). Results demonstrate that the test article did have some effects on systemic immunity, specifically proliferative responses, immunoglobulin G concentrations, and neutrophil numbers. Based on the findings of this study, further evaluation of these probiotics for equine wellness or disease modulation is warranted. [ABSTRACT FROM AUTHOR]

This study evaluated the effects of commercial starter cultures on the microbial counts, protein degradation, biogenic amines and volatile compounds in fermented fish-chili paste. Four inoculated groups with different starter cultures and one group without inoculation were investigated. The results revealed that the application of mixed starter cultures promoted the growth of lactic acid bacteria and yeast, while effectively inhibited the Enterbacteriaceae counts compared with the spontaneously fermented group. The inoculation with mixed starter cultures resulted in higher levels of umami-tasting free amino acids (FAAs) in all inoculated groups. Highest content of sweet-tasting FAAs was found in group HS (Pichia anomala + Staphylococcus xylosus + Staphylococcus carnosus + Pediococcus pentosaceus + Pediococcus acidilactici), and much lower bitter-tasting components were presented in group HW (Pichia anomala + Staphylococcus xylosus + Staphylococcus carnosus), HS and HV (Pichia anomala + Lactobacillus plantarum). In addition, total levels of biogenic amines detected in all inoculated samples were significantly lower compared with control, especially the content of tyramine (P < 0.05). For the volatile compounds, more esters as well as less undesirable odor substances such as aldehydes, were exhibited in four inoculated groups. [Display omitted] • Mixed commercial starter cultures were used for fish-chili paste production. • Starter cultures presented good inhibition towards undesirable microorganisms. • More umami-tasting free amino acids and ester substances were formed in inoculated groups. • Much lower levels of biogenic amines were detected in all inoculated groups. [ABSTRACT FROM AUTHOR]

Abstract: INTRODUCTION: Soft tissue necrotizing infections are a significant cause of morbidity and mortality. The aim of this study is to present a patient with necrotizing infection of abdominal wall resulting from the rupture of a retroperitoneal stromal tumor. PRESENTATION OF CASE: We present a 60-year-old Caucasian male patient with necrotizing infection of abdominal wall secondary to the rupture of a retroperitoneal stromal tumor. The patient was initially treated with debridement and fasciotomy of the anterior abdominal wall. Laparotomy revealed purulent peritonitis caused by infiltration and rupture of the splenic flexure by the tumor. Despite prompt intervention the patient died 19 days later. The isolated microorganism causing the infection was the rarely identified as cause of infections in humans Pediococcus sp., a gram-positive, catalase-negative coccus. DISCUSSION: Necrotizing infections of abdominal wall are usually secondary either to perineal or to intra-abdominal infections. Gastrointestinal stromal cell tumors could be rarely complicated with perforation and abscess formation. In our case, the infiltrated by the extra-gastrointestinal stromal cell tumor ruptured colon was the source of the infection. The pediococci are rarely isolated as the cause of severe septicemia. CONCLUSION: Ruptured retroperitoneal stromal cell tumors are extremely rare cause of necrotizing fasciitis, and before this case, Pediococcus sp. has never been isolated as the responsible agent. [Copyright &y& Elsevier]

This study evaluated the impact of thermal treatment and lactic acid bacteria fermentation of sorghum on the antioxidant, antidiabetic, nutritional and metabolite profiles. Wet cooking and pressurized cooking improved the antioxidant capacity compared to raw. Fermentation of wet cooked (H95F) and pressurized cooked samples (H121F) further enhanced the ABTS and DPPH antioxidant capacity by 2.4 and 2.0 times; and 1.5 and 1.8 times higher than raw, respectively. Pediococcus acidilactici OHFR1 fermentation of sorghum M20 genotype after wet cooking at 60 °C, 80 °C and 95 °C significantly decreased α-glucosidase inhibition to 39.1%, 40.6% and 46.4%, respectively, compared to raw (51.6%). However, α-glucosidase inhibition significantly increased to 70.1% after pressurized cooking and fermentation. Overall, 28 metabolites including phenolic compounds, amino acids and their derivatives, peptides and microbial metabolites were identified in sorghum M20 using UHPLC-Q-TOF-MS/MS non-targeted approach after treatments. Compared to the raw sorghum sample, wet cooking and pressurized cooking resulted in 9 differential metabolites each. Fermentation after wet and pressurized cooking resulted in 4 and 14 differential metabolites, respectively, compared to the raw. These findings confirm the potential of thermal treatment and fermentation to significantly modify sorghum bioactive components and their use as functional ingredients in the management of diabetes. • Thermal treatment and fermentation significantly modified sorghum metabolite profiles. • Wet cooking and pressurized cooking improved antioxidant capacity. • Fermentation further enhanced ABTS and DPPH antioxidant capacity. • Fermentation after pressurized cooking significantly enhanced α-glucosidase inhibition. • Processed sorghum could serve as functional ingredients in diabetes management. [ABSTRACT FROM AUTHOR]

[Display omitted] • Pediococcus acidilactici FS2 was isolated from Korean traditional food. • The probiotic properties of Pediococcus acidilactici FS2 were investigated. • Dietary supplementation of FS2 downregulated the blood cholesterol levels. • Supplementation with FS2 increased the intestinal lactobacilli in BALB/c mice. In the present study, the probiotic properties of Pediococcus acidilactici FS2 isolated from Korean traditional food, gajami-sikhae (fermented flounder), and the effect of its oral administration on the reduction in blood cholesterol in mice were investigated. Analysis of probiotics properties, such as acid and bile resistance, antibiotic resistance, cell adhesion, antioxidant activity, antibacterial activity, and enzyme activity, demonstrated that FS2 is a potential probiotic candidate. FS2 showed a high growth rate when isomalto-oligosaccharides (IMO) were used as a prebiotic. Moreover, an oral administration of the combination of FS2 and IMO to the mice for 5 weeks increased the number of intestinal lactic acid bacteria and decreased the levels of serum total triglyceride, cholesterol, and low-density lipoprotein cholesterol. Therefore, the findings of the present study suggest that FS2 is functional and safe as a probiotic and can reduce blood cholesterol levels when taken along with IMO. [ABSTRACT FROM AUTHOR]

Due to the increase by consumers of healthy products, the exploration of natural antimicrobial compounds has been promoted through the use of by-products of lactic acid bacteria. Therefore, the aim of this research was to obtain an antimicrobial powder (cell free) by freeze-drying (FD) and spray-drying (SD) from the microbial stabilisation (filtration or partial purification) of a Pediococcus acidilactici fermentation broths. The antimicrobial activity of these powders was quantified, in vitro , against Listeria innocua CECT 4032 as a target microorganism. The physicochemical properties tested on these powders were water content, hygroscopicity, water activity, porosity, colour and solubility. As results, microbiological stabilisation is potentially better to perform a partial purification since the antimicrobial capacity against L. innocua CECT 4032 is higher than with filtration. On the other hand, SD is the best technique to obtain the powder, since it obtains a better productivity with a lower cost and also a more stable powder during storage. • Filtration and partial purification to obtain stabilised broths free of cells of P. acidilactici. • Antimicrobial powder obtained by spray-drying and freeze-drying. • Partial purification antimicrobial capacity against L. innocua CECT 4032 was higher. • Spray-drying powder more profitable and stable. [ABSTRACT FROM AUTHOR]

The present study aimed to screen the autochthonous lactic acid bacteria (LAB) to produce the black carrot (BC) Kanji, a Lacto-fermented beverage consumed in the Indian sub-continent. But the production of Kanji has never been commercialized using mono or mixed strain. Autochthonous P. acidilactici BC1 has been isolated from the spontaneously fermented Kanji. Subsequently, pasteurized BC juice was inoculated with 10 % (v/v) pre-culture with 2% (w/v) added sugars viz. brown sugar, glucose, and jaggery respectively. The effect of salt concentration (1–10 % w/v) and varying pH range (1.0–8.0) has been evaluated on the growth of P. acidilactici BC1. During fermentation, pH, titratable acidity (TA), LAB count, and total suspended solids (TSS) were observed and recorded at regular intervals. The pH of the BC juice decreased from an initial value of 5.12 to 3.27, 8.0–11.5 g/L lactic acid was accumulated after completion of the fermentation on the 9th day. The LAB count has reached a maximum count of 8.92 log CFU/mL during the fermentation. Total phenolics and antioxidant activity has been increased during and after fermentation i.e. 37.19 % and 45.70 % respectively. Probiotic traits of the P. acidilactici BC1 is an added benefit to the consumer and can be consumed as a product to be probiotic in nature. It was established that the fermentation of BC juice with added brown sugar and jaggery comes out as most accepted in all the variants due to the enrichment in phenolics, antioxidants, and probiotic properties. The protective nature of the fermented BC juice to control Salmonella enterica and Shigella boydii is a striking functionality of the fermented beverage. Controlled fermentation with plant phytochemicals and probiotic attributes can be explored as a potential food matrix loaded with antioxidants and postbiotics. • Isolation of autochthonous starter culture Pediococcus acidilactici BC1 for Kanji fermentation. • Functional & probiotic traits showed by starter culture. • Optimization of the fermentation process and sensory analysis. • Pre-technological process development for uniform quality and taste of the beverage. [ABSTRACT FROM AUTHOR]

• Pediococcus acidilactici AS185 (AS185), a probiotic, may prevent atherosclerosis. • AS185 prevented dyslipidemia and inflammation in a rat model of AS. • AS185 attenuated aortic pathology and inflammatory cytokines in a rat AS model. • AS185 attenuated AS by reducing inflammation and altering unhealthy lipid profiles. Pathophysiologic mechanisms underlying atherosclerosis (AS) development are linked to dyslipidemia and inflammation. Pediococcus acidilactici AS185, a probiotic, was isolated from traditional farmers' soybean paste (Yanji, China). This study aimed to assess P. acidilactici AS185 anti-atherosclerotic effects and elucidate molecular mechanisms of action using an early AS model of SD rats fed a high-fat diet with intraperitoneal vitamin D 3 (VD 3) injections. For 8 weeks, model rats received P. acidilactici AS185 via gavage once/day. Post-treatment serum levels of inflammatory mediators, lipids, adhesion molecules, aortic histopathological characteristics and AS-related aortic protein expression levels were assessed. P. acidilactici AS185 administration markedly increased serum HDL-C and IL-10 levels, while reducing serum TG, LDL-C, TC, Ox-LDL, ICAM-1, VCAM-1, TNF-α, IFN-γ, IL-1β, and IL-6 levels. Notably, P. acidilactici AS185 inhibited p-p38 and ERK1/2 MAPK pathways and decreased Ox-LDL and CD36 expression to attenuate early AS by altering lipid profiles and MAPK-signaling-based inflammation. [ABSTRACT FROM AUTHOR]

The inhibitory effect of Lactobacillus brevis DF01 and Pediococcus acidilactici K10, which had been isolated from kimchi, on enteropathogenic bacterial adhesion to intestinal epithelial cells as well as their probiotic potential was studied. After the incubation of Lb. brevis DF01 and P. acidilactici K10 in simulated gastrointestinal juice, they showed higher tolerance to acidic juice (pH 3.0) and porcine bile extract (0.3%) than Lb. rhamnosus GG. Both Lb. brevis DF01 and P. acidilactici K10 also showed high percentages of autoaggregation and coaggregation with the enteropathogenic bacteria Salmonella Typhimurium and Escherichia coli O157:H7 at 37 °C after 24 h-incubation. It was shown that P. acidilactici K10 showed the highest adhesion to a human intestinal epithelial cell line, HT-29, followed by Lb. brevis DF01 and Lb. rhamnosus GG. In addition, the ability of Lb. brevis DF01 and P. acidilactici K10 to inhibit the adhesion of S. Typhimurium and E. coli O157:H7 to HT-29 cells was also evaluated. P. acidilactici K10 showed the strongest inhibitory effect on the adhesion of S. Typhimurium and E. coli O157:H7 on the basis of competition, displacement and exclusion assays. Lb. brevis DF01 was also shown to effectively inhibit the adhesion of S. Typhimurium and E. coli O157:H7, in particular, inhibition by exclusion. The results suggested that Lb. brevis DF01 and P. acidilactici K10 can be considered as promising probiotic candidates with antimicrobial activities against enteropathogenic bacteria. [ABSTRACT FROM AUTHOR]