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Streptococcus thermophilusFUA329 converts ellagic acid (EA) to urolithin A (Uro-A), which is not autonomously converted by the gut microbiota to produce highly bioavailable and multibiologically active Uro-A in urolithin metabotype 0 (UM-0) populations. We consider that Streptococcus thermophilusFUA329 has the potential to be developed as a probiotic. Therefore, we utilized S. thermophilusFUA329 for in vitro cofermentation with gut microbiota. The results revealed that strain FUA329 increased the production of EA-converted Uro-A during in vitro cofermentation with the human gut microbiota of different urolithin metabotypes (UMs), with a significant increase in the production of Uro-A in the experimental group of UM-0. In addition, changes in the in vitro cofermentation microbial community were determined using high-throughput sequencing. Strain FUA329 modulated the structure and composition of the gut microbiota in different UMs, thereby significantly increasing the abundance of beneficial microbiota in the gut microbiota while decreasing the abundance of harmful microbiota. Of greatest interest was the significant increase in the abundance of Actinobacteria phylum after the cofermentation of strain FUA329 with UM-0 gut microbiota, which might be related to the significant increase in the production of Uro-A.

We adopted the response surface methodology using single factor and orthogonal experiments to optimize four types of antimicrobial agents that could inhibit biofilm formation by Streptococcus mutans, which is commonly found in the human oral cavity and causes tooth decay. The objective was to improve the function of marine Arthrobacter oxydansKQ11 dextranase mouthwash (designed and developed by our laboratory). The experiment was conducted in a three-level, four-variable central composite design to determine the best combination of ZnSO4, lysozyme, citric acid and chitosan. The optimized antibacterial agents were 2.16 g/L ZnSO4, 14 g/L lysozyme, 4.5 g/L citric acid and 5 g/L chitosan. The biofilm formation inhibition reached 84.49%. In addition, microscopic observation of the biofilm was performed using scanning electron microscopy and confocal laser scanning microscopy. The optimized formula was tested in marine dextranase Arthrobacter oxydansKQ11 mouthwash and enhanced the inhibition of S. mutans. This work may be promoted for the design and development of future marine dextranase oral care products.

Consumers are growing interest in foods that promote health and offer improved nutritional benefits. Berries, including raspberry, blackberry, and mulberry, are rich in bioactive compounds, such as polyphenols and flavonoids, which are recognized for their antioxidant and anti-inflammatory properties. Nonetheless, the bioavailability of these compounds, particularly ellagitannins (ETs) and ellagic acid (EA), is often restricted. To overcome this challenge, Limosilactobacillus fermentumFUA033 was employed to ferment raspberry, blackberry, and mulberry juices, with the objective of enhancing bioactivity and improving flavor. Headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) was utilized to identify changes in volatile organic compounds (VOCs) that contribute to the flavor profiles of the fermented juices. The results indicated that fermentation with L. fermentumFUA033 significantly elevated the levels of polyphenols and flavonoids, thereby increasing antioxidant activity and facilitating the conversion of EA to urolithin A. Additionally, HS-SPME-GC-MS analysis demonstrated that fermentation improved the flavor characteristics of berry juices by increasing the content of VOCs, such as terpenes and esters. These findings provide a systematic illustration of the potential of L. fermentumFUA033 to enhance the functional properties of berry juices and offer novel insights for the development of innovative functional foods.

The human gut microbiota is integral to health and disease, fostering the development of next-generation probiotics (NGPs) tailored for specific health conditions. This review addresses the safety assessments and development of next-generation probiotics, highlighting recent biotechnological advances that enable the customization of NGPs for specific health conditions. It examines the methodologies for in vitroand in vivoanimal model assessments focusing on potential toxicity. Additionally, we explore the integration of multi-omics, synthetic biology, and advanced computational technologies, including artificial intelligence and machine learning, to enhance the precision and safety of NGPs. Incorporating NGPs into food matrices represents an effective approach to deliver these probiotics and enhance the health benefits of food products. This review underscores the necessity of adopting comprehensive safety assessments to navigate the complexities of NGP development effectively.