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Cereals are rich in nutrients and bioactive compounds; however, many of these, such as polyphenols, are bound to the cell wall matrix, limiting their bioavailability. This study investigated the use of fermentation to enhance the bioavailability of functional compounds in whole-wheat flour. Given the impact of microbial species on fermentation outcomes, various combinations of lactic acid bacteria and yeast strains were examined. The polyphenol and flavonoid content of different fermented flours was analyzed. Additionally, the antioxidant capacity was assessed using in vitro assays (DPPH, ORAC, and FRAP) and an ex vivo test with human erythrocytes. Fermentation significantly enhanced the release of bioavailable phenolic compounds and flavonoids, with the most significant increases reaching up to 3.4-fold and 2.64-fold, respectively. In particular, the findings highlight the capacity of flour fermented with a combination of K. humilis, F. sanfranciscensis, E. faecium, P. pentosaceus, and L. mesenteroides to enhance antioxidant activity in vitro and to protect human red blood cells from oxidative stress. Furthermore, fermentation increased the production of short-chain fatty acids, notably lactate and acetate, which are widely recognized for their gut health benefits. Overall, this study highlights the effectiveness of targeted fermentation in improving the bioactivity and antioxidant properties of whole-wheat flour. [ABSTRACT FROM AUTHOR]

Background: Bovine mastitis is a major challenge in dairy farms. Since the agents commonly used for pre- and post-dipping can affect the udder health by modifying milk microbiota, alternative products are needed. This study aimed to evaluate the effect of the use of pre- and post-dipping formulations containing the fermented broth of Nisin A-producing Lactococcus cremoris FT27 strain (treated group, TR) on the abundance and biodiversity of milk microbiota as compared to iodine-based commercial disinfectants (control group, CTR) during a three-month trial. The experiment was conducted on 20 dairy cows, divided into two groups (CTR and TR) of 10 lactating cows each. Milk samples were collected from two selected healthy quarters of each cow at 3 time-points. Microbial communities were investigated by cultural and sequence-based methods, and analyzed through bioinformatic and statistical approaches. Results: Clear differences in bacterial community composition were observed among groups, with higher species richness in TR, especially of Staphylococcus, Enterococcus, Lactococcus, and Streptococcus genera. The microbiota was dominated by Firmicutes, followed by Actinobacteriota, Proteobacteria, and Bacteroidota. Staphylococcaceae family was significantly higher in TR (p < 0.009), whereas Carnobacteriaceae, Mycobacteriaceae, and Pseudomonadaceae were significantly lower (p = 0.005, p = 0.001, and p = 0.040, respectively). CTR had considerably higher abundances of the genera Alkalibacterium (p = 0.011), Pseudomonas_E (p = 0.045), Corynebacterium (p = 0.004), and Alloiococcus (p = 0.004), and lower abundances of Staphylococcus (p < 0.009). Milk microbiota changed noticeably during the experimental period, regardless of treatment. A significant decrease was observed in both groups for Firmicutes_A phylum, with an increment in Actinobacteriota phylum, Propionibacteriaceae family, and Cutibacterium genus. Streptococcaceae significantly decreased in CTR (p = 0.013) and rose in TR (p = 0.001). Several differences were observed between the two groups during the experimental period. Streptococcus genus almost disappeared in CTR (p = 0.013), whereas it significantly increased in TR (p = 0.001). Three and twelve enriched groups were significantly identified respectively in CTR and TR using LEfSe. Conclusions: The use of Nisin A-based teat dip formulations could be linked to greater microbial diversity compared to commercial products. Despite the influence of seasonality, the experimental formulations maintained higher milk biodiversity, suggesting that lactic acid bacteria metabolites prevent alterations in the milk microbiota. [ABSTRACT FROM AUTHOR]

Table olives, a vital category among fermented vegetables, come in treated and natural forms. Treated green olives require an alkaline treatment before brining to start fermentation. This study investigates the fermentation of unsalted Moroccan Picholine green olives using a method that includes heat shock treatment, inoculation with Lactiplantibacillus plantarum S61, and orange peel juice. The findings indicate that a heat shock at 70°C significantly reduces enterobacteria and enhances acidification, dropping pH levels from 5.0 to 3.6. In contrast, non-heat-treated olives showed only a slight pH decrease. The method also exhibited high antimicrobial activity, with substantial inhibition of E. coli, P. aeruginosa, L. monocytogenes, and S. aureus. Antifungal activity was noted, with significant inhibition of various strains. These results suggest that combining heat shock, L. plantarum S61, and orange peel juice can significantly improve the fermentation process of green olives, enhancing safety and quality. [ABSTRACT FROM AUTHOR]

The antibiotic administration in dairy livestock is a current widespread practice. The purpose of the study was to evaluate whether milk from antibiotic‐treated animals, following the application of the withdrawal time and fully complying with European requirements in relation to residue content, affected the development of lactic acid bacteria. Forty‐five raw milk samples were collected after the withdrawal period and analysed to verify their compliance with the European maximum limits using four commercial screening tests. Lactobacillus delbrueckii subsp. bulgaricus growth and acidifying activity were delayed from 5 to 8 h in milk from cow treated with β‐lactams and sulfonamides present in low concentration (cephalosporins < 15 μg/kg; penicillins < 8 μg/kg; sulfonamides < 10 μg/kg) and their effect persisted over time. No influences were detected in Streptococcus thermophilus and Lb. helveticus development. The use of antibiotics can hamper the starter performances, opening questions about the safety of dairy products and human health. [ABSTRACT FROM AUTHOR]

Paraprobiotics and postbiotics represent a valid alternative to probiotic strains for ameliorating and preserving a healthy intestinal epithelial barrier (IEB). The present study investigated the effects of surface layer proteins (S-layer) of the dairy strain Lactobacillus helveticus ATCC® 15009™ (Lb ATCC® 15009™), as paraprobiotic, on the morpho-functional modulation of IEB in comparison to live or heat-inactivated Lb ATCC® 15009™ in an in vitro co-culture of Caco-2/HT-29 70/30 cells. Live or heat-inactivated Lb ATCC® 15009™ negatively affected transepithelial electrical resistance (TEER) and paracellular permeability, and impaired the distribution of Claudin-1, a tight junction (TJ) transmembrane protein, as detected by immunofluorescence (IF). Conversely, the addition of the S-layer improved TEER and decreased permeability in physiological conditions in co-cultures with basal TEER lower than 50 ohmcm2, indicative of a more permeable physiological IEB known as leaky gut. Transmission electron microscopy (TEM) and IF analyses suggested that the S-layer induces a structural TJ rearrangement and desmosomes' formation. S-layer also restored TEER and permeability in the presence of LPS, but not of a mixture of pro-inflammatory cytokines (TNF-α plus IFN-γ). IF analyses showed an increase in Claudin-1 staining when LPS and S-layer were co-administered with respect to LPS alone; in addition, the S-layer counteracted the reduction of alkaline phosphatase detoxification activity and the enhancement of pro-inflammatory interleukin-8 release both induced by LPS. Altogether, these data corroborate a paraprobiotic role of S-layer from Lb ATCC® 15009™ as a possible candidate for therapeutic and prophylactic uses in conditions related to gastrointestinal health and correlated with extra-intestinal disorders. [ABSTRACT FROM AUTHOR]