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Claude P Champagne - One of the best experts on this subject based on the ideXlab platform.
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The effect of bacteriophages on the acidification of a vegetable juice medium by microencapsulated Lactobacillus plantarum
Food Microbiology, 2016Co-Authors: Claude P Champagne, Sonia Lafleur, Sylvain Moineau, Tony SavardAbstract:Starter cultures are increasingly being used for the production of sauerkraut, kimchi and other Fermented Vegetables. The goal of this study was to determine whether the microencapsulation of a bacterial culture can prevent phage infection during vegetable fermentation. Lactobacillus plantarum HER1325 was microencapsulated in alginate beads. Some beads were used without further processing, while others were freeze-dried prior to testing. Fresh beads (diameter of 2 mm) and dried cultures of the lactobacilli (particle size of 53–1000 μm) were added to a vegetable juice medium (VJM) at 1 × 107 CFU/mL. The virulent phage HER325 was added at an initial titer of 1 × 104 PFU/mL. In the absence of phages, the pH of the vegetable juice dropped to 4.2 after 40 h of fermentation at 19 °C. In the presence of phage HER325, acidification by both the non-microencapsulated and microencapsulated starter cultures stopped after 24 h. In all assays, the alginate particles dissolved during the 40 h of VJM fermentation. When 15 g/L of calcium chloride was added to the VJM, the alginate beads did not dissolve and significant phage protection was observed. The results suggest that phage-protected microencapsulated starter cultures can be used for vegetable fermentation if means are taken to prevent them from dissolving during acidification.
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characterization of spoilage yeasts isolated from Fermented Vegetables and inhibition by lactic acetic and propionic acids
Food Microbiology, 2002Co-Authors: Tony Savard, Nancy J Gardner, Carole Beaulieu, Claude P ChampagneAbstract:Two Saccharomyces sp. yeasts isolated from spoiled Fermented Vegetables were identified, and the effects of pH, temperature, initial yeast count and organic acids (lactic, acetic or propionic) on their growth in a vegetable juice medium (VJM) was examined. The VJM was Fermented by a mixed lactic acid culture to a pH of 3·74, which represented the Fermented VJM (VJM-F). A fraction of the VJM-F was neutralized to pH 6·0 with 5 N NaOH, which constituted the Fermented and neutralized VJM (VJM-FN). Both yeast strains grew at 4°C in VJM and VJM-FN, and prefermentation by the lactic acid bacteria (LAB) did not affect their subsequent development. In VJM-F at pH 3·74, there were important drops in viable populations with the S. bayanus Y-43 strain during incubations at 4 and 30°C, but not with S. unisporus Y-42. In a broth containing 0·7% lactic acid and having a pH of 3·74, the addition of acetic acid or propionic acid generally inhibited growth of yeast. With S. bayanus Y-43, complete growth inhibition is observed with 0·4% of acetic acid, and propionic acid seemed twice as effective as acetic acid in inhibiting the growth of the Y-43 strain. The S. unisporus Y-42 strain was more resistant to organic acids than S. bayanus Y-43, and complete inhibition was only observed with a mixture of lactic, acetic and propionic acids of 0·7, 0·3 and 0·2%, respectively. Results suggest that acidification with lactic acid alone to pH 3·74 is insufficient to prevent the growth of spoilage yeast in Fermented Vegetables, and that the presence of other organic acids is desirable in this aim. Furthermore, the inoculation level of the yeast had a significant effect on the time at which visible gas production is observed.
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antimicrobial action of hydrolyzed chitosan against spoilage yeasts and lactic acid bacteria of Fermented Vegetables
Journal of Food Protection, 2002Co-Authors: Tony Savard, Carole Beaulieu, Isabelle Boucher, Claude P ChampagneAbstract:The antimicrobial properties of various chitosan-lactate polymers (ranging from 0.5 to 1.2 MDa in molecular weight) against two yeasts isolated from Fermented Vegetables and against three lactic acid bacteria from a mixed starter for sauerkraut on methylene blue agar (MBA) and in vegetable juice medium (VJM) were investigated. Chitosan-lactate reduced the growth of all microorganisms in solid (MBA) as well as in liquid (VJM) medium. In MBA, a concentration of 5 g/liter was needed to inhibit the growth of Saccharomyces bayanus, while I g/liter was sufficient to inhibit the growth of Saccharomyces unisporus. Lactic acid bacteria were also inhibited in this range of concentrations. The low-molecular-weight chitosan-lactate DP3 (0.5 kDa) was most efficient in solid medium (MBA), and inhibitory activities decreased with increasing hydrolysate lengths, In liquid medium (VJM), 0.5 g of chitosan-lactate per liter reduced the growth rates for both yeasts, but 10 g/liter was insufficient to prevent yeast growth. Intermediate-molecular-weight chitosan-lactate (5 kDa) was more efficient than chitosan of low molecular weight. Native chitosan (1.2 MDa) showed no inhibition in either medium. Microscopic examination of S. unisporus Y-42 after treatment with chitosan-lactate DP25 showed agglutination of a refractive substance on the entire cell wall, suggesting an interaction between chitosan and the cell wall. When chitosanase was added to the culture media containing chitosan-lactate, refractive substances could not be observed. Cette etude evalue les proprietes antifongiques et antibacteriennes de polymeres lactate-chitosane hydrolyse et natif contre 2 levures d'alteration et 3 bacteries lactiques utilisees dans la fermentation lactique de legumes. De plus, l'interaction entre le chitosane et les cellules microbiennes est etudiee au niveau microscopique. Les resultats montrent que les activites antimicrobiennes des polymeres sont influencees par le degre d'hydrolyse du chitosane, le microorganisme cible et la composition du milieu.
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selection and characterization of mixed starter cultures for lactic acid fermentation of carrot cabbage beet and onion vegetable mixtures
International Journal of Food Microbiology, 2001Co-Authors: Nancy J Gardner, Tony Savard, Paule Obermeier, Gary Caldwell, Claude P ChampagneAbstract:An evaluation of various lactic acid bacteria (LAB) for the fermentation of cabbage, carrot and beet-based vegetable products was carried out. As part of a screening process, the growth of 15 cultures in a vegetable juice medium (VJM) was characterized by automated spectrophotometry. Acidification patterns as well as viability during storage of the LAB were also established. There were greater differences between the pure cultures than the mixed ones with respect to growth in VJM and viability during storage. Reductions in viable cell counts during storage of the Fermented VJM occurred more rapidly with a Leuconostoc strain than for pediococci or lactobacilli. Inoculation of Vegetables was carried out with cultures of Lactobacillus plantarum NK-312, Pediococcus acidilactici AFERM 772 and Leuconostoc mesenteroides BLAC which were rehydrated in a brine. This rehydration procedure was not detrimental to viability. During fermentation of a carrot/cabbage vegetable mix, sugar metabolism was characterized by the assimilation of both glucose and fructose, but sugars remained in the Fermented Vegetables when acidification stopped. The pH in the LAB-inoculated Vegetables after 72 h at 20°C was significantly lower (by 0.2 units) than the uninoculated control. Inoculation with LAB designed for silage fermentation resulted in the inhibition of acetic acid production, and reduced the production of ethanol during fermentation. The selection process on VJM enabled the preparation of a mixed culture that was more rapid than the silage inoculants in acidifying the medium and was more effective in reducing the production of gas during the fermentation and storage of the Fermented Vegetables.
Tony Savard - One of the best experts on this subject based on the ideXlab platform.
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The effect of bacteriophages on the acidification of a vegetable juice medium by microencapsulated Lactobacillus plantarum
Food Microbiology, 2016Co-Authors: Claude P Champagne, Sonia Lafleur, Sylvain Moineau, Tony SavardAbstract:Starter cultures are increasingly being used for the production of sauerkraut, kimchi and other Fermented Vegetables. The goal of this study was to determine whether the microencapsulation of a bacterial culture can prevent phage infection during vegetable fermentation. Lactobacillus plantarum HER1325 was microencapsulated in alginate beads. Some beads were used without further processing, while others were freeze-dried prior to testing. Fresh beads (diameter of 2 mm) and dried cultures of the lactobacilli (particle size of 53–1000 μm) were added to a vegetable juice medium (VJM) at 1 × 107 CFU/mL. The virulent phage HER325 was added at an initial titer of 1 × 104 PFU/mL. In the absence of phages, the pH of the vegetable juice dropped to 4.2 after 40 h of fermentation at 19 °C. In the presence of phage HER325, acidification by both the non-microencapsulated and microencapsulated starter cultures stopped after 24 h. In all assays, the alginate particles dissolved during the 40 h of VJM fermentation. When 15 g/L of calcium chloride was added to the VJM, the alginate beads did not dissolve and significant phage protection was observed. The results suggest that phage-protected microencapsulated starter cultures can be used for vegetable fermentation if means are taken to prevent them from dissolving during acidification.
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evaluation of survival of murine norovirus 1 during sauerkraut fermentation and storage under standard and low sodium conditions
Food Microbiology, 2015Co-Authors: Mariejosee Gagne, Tony Savard, Julie Barrette, Julie BrassardAbstract:Sodium reduction strategies have raised a few concerns in regards to possible outbreaks in unpasteurised raw Fermented Vegetables. Among potential outbreak agents, foodborne viruses are recognized as an important cause of food-borne illnesses. As most of them are acid-resistant, evaluation of the efficacy of lactic fermentation in inactivating enteric viruses must be considered to ensure the safety of these foods. In particular with the sodium reduction trend which could impair adequate fermentation in Vegetables, we have challenged sauerkraut fermentation at a final concentration of 4 log TCID50/mL with the murine norovirus (MNV-1). Three sodium chloride concentrations (1.0%, 1.5%, 2.0%) were evaluated in spontaneous and starter fermentation of sauerkraut and were followed during fermentation and over a storage phase of 90 days. Detection of MNV-1 genetic material was carried out by real-time RT-PCR and the infectivity on cell culture. Real-time RT-PCR results showed that viral RNA was still detected after 90 day in sauerkraut under all the different conditions. Furthermore, MNV-1 viral particles were able to infect RAW cells after 90 days of storage with a non-significant viral charge reduction. Sodium reduction has a significant impact on the fermentation processing of sauerkraut but no influence on the destruction of norovirus particles or on their survival.
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characterization of spoilage yeasts isolated from Fermented Vegetables and inhibition by lactic acetic and propionic acids
Food Microbiology, 2002Co-Authors: Tony Savard, Nancy J Gardner, Carole Beaulieu, Claude P ChampagneAbstract:Two Saccharomyces sp. yeasts isolated from spoiled Fermented Vegetables were identified, and the effects of pH, temperature, initial yeast count and organic acids (lactic, acetic or propionic) on their growth in a vegetable juice medium (VJM) was examined. The VJM was Fermented by a mixed lactic acid culture to a pH of 3·74, which represented the Fermented VJM (VJM-F). A fraction of the VJM-F was neutralized to pH 6·0 with 5 N NaOH, which constituted the Fermented and neutralized VJM (VJM-FN). Both yeast strains grew at 4°C in VJM and VJM-FN, and prefermentation by the lactic acid bacteria (LAB) did not affect their subsequent development. In VJM-F at pH 3·74, there were important drops in viable populations with the S. bayanus Y-43 strain during incubations at 4 and 30°C, but not with S. unisporus Y-42. In a broth containing 0·7% lactic acid and having a pH of 3·74, the addition of acetic acid or propionic acid generally inhibited growth of yeast. With S. bayanus Y-43, complete growth inhibition is observed with 0·4% of acetic acid, and propionic acid seemed twice as effective as acetic acid in inhibiting the growth of the Y-43 strain. The S. unisporus Y-42 strain was more resistant to organic acids than S. bayanus Y-43, and complete inhibition was only observed with a mixture of lactic, acetic and propionic acids of 0·7, 0·3 and 0·2%, respectively. Results suggest that acidification with lactic acid alone to pH 3·74 is insufficient to prevent the growth of spoilage yeast in Fermented Vegetables, and that the presence of other organic acids is desirable in this aim. Furthermore, the inoculation level of the yeast had a significant effect on the time at which visible gas production is observed.
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antimicrobial action of hydrolyzed chitosan against spoilage yeasts and lactic acid bacteria of Fermented Vegetables
Journal of Food Protection, 2002Co-Authors: Tony Savard, Carole Beaulieu, Isabelle Boucher, Claude P ChampagneAbstract:The antimicrobial properties of various chitosan-lactate polymers (ranging from 0.5 to 1.2 MDa in molecular weight) against two yeasts isolated from Fermented Vegetables and against three lactic acid bacteria from a mixed starter for sauerkraut on methylene blue agar (MBA) and in vegetable juice medium (VJM) were investigated. Chitosan-lactate reduced the growth of all microorganisms in solid (MBA) as well as in liquid (VJM) medium. In MBA, a concentration of 5 g/liter was needed to inhibit the growth of Saccharomyces bayanus, while I g/liter was sufficient to inhibit the growth of Saccharomyces unisporus. Lactic acid bacteria were also inhibited in this range of concentrations. The low-molecular-weight chitosan-lactate DP3 (0.5 kDa) was most efficient in solid medium (MBA), and inhibitory activities decreased with increasing hydrolysate lengths, In liquid medium (VJM), 0.5 g of chitosan-lactate per liter reduced the growth rates for both yeasts, but 10 g/liter was insufficient to prevent yeast growth. Intermediate-molecular-weight chitosan-lactate (5 kDa) was more efficient than chitosan of low molecular weight. Native chitosan (1.2 MDa) showed no inhibition in either medium. Microscopic examination of S. unisporus Y-42 after treatment with chitosan-lactate DP25 showed agglutination of a refractive substance on the entire cell wall, suggesting an interaction between chitosan and the cell wall. When chitosanase was added to the culture media containing chitosan-lactate, refractive substances could not be observed. Cette etude evalue les proprietes antifongiques et antibacteriennes de polymeres lactate-chitosane hydrolyse et natif contre 2 levures d'alteration et 3 bacteries lactiques utilisees dans la fermentation lactique de legumes. De plus, l'interaction entre le chitosane et les cellules microbiennes est etudiee au niveau microscopique. Les resultats montrent que les activites antimicrobiennes des polymeres sont influencees par le degre d'hydrolyse du chitosane, le microorganisme cible et la composition du milieu.
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selection and characterization of mixed starter cultures for lactic acid fermentation of carrot cabbage beet and onion vegetable mixtures
International Journal of Food Microbiology, 2001Co-Authors: Nancy J Gardner, Tony Savard, Paule Obermeier, Gary Caldwell, Claude P ChampagneAbstract:An evaluation of various lactic acid bacteria (LAB) for the fermentation of cabbage, carrot and beet-based vegetable products was carried out. As part of a screening process, the growth of 15 cultures in a vegetable juice medium (VJM) was characterized by automated spectrophotometry. Acidification patterns as well as viability during storage of the LAB were also established. There were greater differences between the pure cultures than the mixed ones with respect to growth in VJM and viability during storage. Reductions in viable cell counts during storage of the Fermented VJM occurred more rapidly with a Leuconostoc strain than for pediococci or lactobacilli. Inoculation of Vegetables was carried out with cultures of Lactobacillus plantarum NK-312, Pediococcus acidilactici AFERM 772 and Leuconostoc mesenteroides BLAC which were rehydrated in a brine. This rehydration procedure was not detrimental to viability. During fermentation of a carrot/cabbage vegetable mix, sugar metabolism was characterized by the assimilation of both glucose and fructose, but sugars remained in the Fermented Vegetables when acidification stopped. The pH in the LAB-inoculated Vegetables after 72 h at 20°C was significantly lower (by 0.2 units) than the uninoculated control. Inoculation with LAB designed for silage fermentation resulted in the inhibition of acetic acid production, and reduced the production of ethanol during fermentation. The selection process on VJM enabled the preparation of a mixed culture that was more rapid than the silage inoculants in acidifying the medium and was more effective in reducing the production of gas during the fermentation and storage of the Fermented Vegetables.
Jiachao Zhang - One of the best experts on this subject based on the ideXlab platform.
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Microbial Profile and Genetic Polymorphism of Predominant Species in Some Traditional Fermented Seafoods of the Hainan Area in China.
Frontiers in Microbiology, 2019Co-Authors: Shuaiming Jiang, Qiannan Peng, Chenchen Ma, Wu Li, Jiachao ZhangAbstract:Fermented fish, Fermented shrimp and Fermented crab are traditionally prepared seafoods that are commonly consumed in the Hainan area in China. We studied the microbial diversity and metabolic pathways in traditional Fermented seafoods using high-throughput sequencing technology, and based on our previous research, we also compared the differences between Fermented seafood and Fermented Vegetables. The alpha diversity of Fermented seafood was higher than that of Fermented Vegetables and attained the highest level in Fermented shrimp. The dominant genera in Fermented seafood were different from those of Fermented Vegetables. Furthermore, we analyzed the 16S rDNA gene polymorphisms (SNPs) of the same dominant species (Lactobacillus plantarum and Lactobacillus fermentum) in two Fermented environments, which showed that most of the mutations occurred in Fermented Vegetables and that fermenting environment might be the major factor for these mutations. This research provides us with new insights into beneficial microbial resources in regard to microbial diversity and genetic polymorphisms and lays a foundation for the subsequent development and utilization of beneficial microorganisms.
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unique microbial diversity and metabolic pathway features of Fermented Vegetables from hainan china
Frontiers in Microbiology, 2018Co-Authors: Qiannan Peng, Shuaiming Jiang, Jieling Chen, Yuyu Shao, Jiachao ZhangAbstract:Fermented Vegetables are typically traditional foods made of fresh Vegetables and their juices, which are Fermented by beneficial microorganisms. Herein, we applied high-throughput sequencing and culture-dependent technology to describe the diversities of microbiota and identify core microbiota in Fermented Vegetables from different areas of Hainan Province, and abundant metabolic pathways in the Fermented Vegetables were simultaneously predicted. At the genus level, Lactobacillus bacteria were the most abundant. Lactobacillus plantarum was the most abundant species, followed by Lactobacillus fermentum, Lactobacillus pentosaceus and Weissella cibaria. These species were present in each sample with average absolute content values greater than 1% and were thus defined as core microbiota. Analysis results based on the alpha and beta diversities of the microbial communities showed that the microbial profiles of the Fermented Vegetables differed significantly based on the regions and raw materials used, and the species of the Vegetables had a greater effect on the microbial community structure than the region from where they were harvested. Regarding microbial functional metabolism, we observed an enrichment of metabolic pathways, including membrane transport, replication and repair and translation, which implied that the microbial metabolism in the Fermented Vegetables tended to be vigorous. In addition, Lactobacillus plantarum and Lactobacillus fermentum were calculated to be major metabolic pathway contributors. Finally, we constructed a network to better explain correlations among the core microbiota and metabolic pathways. This study facilitates an understanding of the differences in microbial profiles and fermentation pathways involved in the production of Fermented Vegetables, establishes a basis for optimally selecting microorganisms to manufacture high-quality Fermented vegetable products, and lays the foundation for better utilizing tropical microbial resources.
Nancy J Gardner - One of the best experts on this subject based on the ideXlab platform.
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characterization of spoilage yeasts isolated from Fermented Vegetables and inhibition by lactic acetic and propionic acids
Food Microbiology, 2002Co-Authors: Tony Savard, Nancy J Gardner, Carole Beaulieu, Claude P ChampagneAbstract:Two Saccharomyces sp. yeasts isolated from spoiled Fermented Vegetables were identified, and the effects of pH, temperature, initial yeast count and organic acids (lactic, acetic or propionic) on their growth in a vegetable juice medium (VJM) was examined. The VJM was Fermented by a mixed lactic acid culture to a pH of 3·74, which represented the Fermented VJM (VJM-F). A fraction of the VJM-F was neutralized to pH 6·0 with 5 N NaOH, which constituted the Fermented and neutralized VJM (VJM-FN). Both yeast strains grew at 4°C in VJM and VJM-FN, and prefermentation by the lactic acid bacteria (LAB) did not affect their subsequent development. In VJM-F at pH 3·74, there were important drops in viable populations with the S. bayanus Y-43 strain during incubations at 4 and 30°C, but not with S. unisporus Y-42. In a broth containing 0·7% lactic acid and having a pH of 3·74, the addition of acetic acid or propionic acid generally inhibited growth of yeast. With S. bayanus Y-43, complete growth inhibition is observed with 0·4% of acetic acid, and propionic acid seemed twice as effective as acetic acid in inhibiting the growth of the Y-43 strain. The S. unisporus Y-42 strain was more resistant to organic acids than S. bayanus Y-43, and complete inhibition was only observed with a mixture of lactic, acetic and propionic acids of 0·7, 0·3 and 0·2%, respectively. Results suggest that acidification with lactic acid alone to pH 3·74 is insufficient to prevent the growth of spoilage yeast in Fermented Vegetables, and that the presence of other organic acids is desirable in this aim. Furthermore, the inoculation level of the yeast had a significant effect on the time at which visible gas production is observed.
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selection and characterization of mixed starter cultures for lactic acid fermentation of carrot cabbage beet and onion vegetable mixtures
International Journal of Food Microbiology, 2001Co-Authors: Nancy J Gardner, Tony Savard, Paule Obermeier, Gary Caldwell, Claude P ChampagneAbstract:An evaluation of various lactic acid bacteria (LAB) for the fermentation of cabbage, carrot and beet-based vegetable products was carried out. As part of a screening process, the growth of 15 cultures in a vegetable juice medium (VJM) was characterized by automated spectrophotometry. Acidification patterns as well as viability during storage of the LAB were also established. There were greater differences between the pure cultures than the mixed ones with respect to growth in VJM and viability during storage. Reductions in viable cell counts during storage of the Fermented VJM occurred more rapidly with a Leuconostoc strain than for pediococci or lactobacilli. Inoculation of Vegetables was carried out with cultures of Lactobacillus plantarum NK-312, Pediococcus acidilactici AFERM 772 and Leuconostoc mesenteroides BLAC which were rehydrated in a brine. This rehydration procedure was not detrimental to viability. During fermentation of a carrot/cabbage vegetable mix, sugar metabolism was characterized by the assimilation of both glucose and fructose, but sugars remained in the Fermented Vegetables when acidification stopped. The pH in the LAB-inoculated Vegetables after 72 h at 20°C was significantly lower (by 0.2 units) than the uninoculated control. Inoculation with LAB designed for silage fermentation resulted in the inhibition of acetic acid production, and reduced the production of ethanol during fermentation. The selection process on VJM enabled the preparation of a mixed culture that was more rapid than the silage inoculants in acidifying the medium and was more effective in reducing the production of gas during the fermentation and storage of the Fermented Vegetables.
Muneaki Takahata - One of the best experts on this subject based on the ideXlab platform.
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OM-X®, Fermented Vegetables Extract Suppresses Antigen-Stimulated Degranulation in Rat Basophilic Leukemia RBL-2H3 Cells and Passive Cutaneous Anaphylaxis Reaction in Mice.
Natural Product Communications, 2015Co-Authors: Tomohiro Itoh, Yasuyoshi Miyake, Takuya Kasashima, Yoshie Shimomiya, Yuki Nakamura, Yasuyuki Tsukamasa, Masashi Ando, Muneaki TakahataAbstract:OM-X® is a hand-made and naturally manufactured probiotic supplement. This Fermented food product is made from Vegetables, fruits, seaweeds and mushrooms, using 12 strains of lactic acid bacteria and bifidobacteria. OM-X® is also known to have beneficial health properties, and some of its components show effects on antigen (Ag)-stimulated degranulation activity, indicating that OM-X® may be useful in the treatment of allergy responses and symptoms. In this study, we evaluated the inhibitory effects of OM-X® on Ag-stimulated degranulation in rat basophilic leukemia RBL-2H3 cells, clarified the underlying mechanisms, and determined the active compounds in OM-X® for suppression of degranulation. Treatment with OM-X® gradually suppressed Ag-stimulated degranulation throughout the maturation period. OM-X® also gradually produced melanoidins by lactic acid bacterial fermentation during the maturation process. There was a high correlation between the suppression levels of Ag-stimulated degranulation and the browning of OM-X®. Furthermore, the inhibition of Ag-stimulated degranulation by OM-X® was found to be partially due to the direct inactivation of NADPH oxidase. To elucidate the in vivo effects of OM- X®, type I allergy model mice were orally administered with OM-X®, and the passive cutaneous anaphylaxis (PCA) reaction was measured. OM-X® intake remarkably suppressed the PCA reaction. Taken together, our findings suggest that OMX® could be a beneficial food to ameliorate allergic reactions.
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om x Fermented Vegetables extract suppresses antigen stimulated degranulation in rat basophilic leukemia rbl 2h3 cells and passive cutaneous anaphylaxis reaction in mice
Natural Product Communications, 2015Co-Authors: Tomohiro Itoh, Yasuyoshi Miyake, Takuya Kasashima, Yoshie Shimomiya, Yuki Nakamura, Yasuyuki Tsukamasa, Masashi Ando, Muneaki TakahataAbstract:: OM-X® is a hand-made and naturally manufactured probiotic supplement. This Fermented food product is made from Vegetables, fruits, seaweeds and mushrooms, using 12 strains of lactic acid bacteria and bifidobacteria. OM-X® is also known to have beneficial health properties, and some of its components show effects on antigen (Ag)-stimulated degranulation activity, indicating that OM-X® may be useful in the treatment of allergy responses and symptoms. In this study, we evaluated the inhibitory effects of OM-X® on Ag-stimulated degranulation in rat basophilic leukemia RBL-2H3 cells, clarified the underlying mechanisms, and determined the active compounds in OM-X® for suppression of degranulation. Treatment with OM-X® gradually suppressed Ag-stimulated degranulation throughout the maturation period. OM-X® also gradually produced melanoidins by lactic acid bacterial fermentation during the maturation process. There was a high correlation between the suppression levels of Ag-stimulated degranulation and the browning of OM-X®. Furthermore, the inhibition of Ag-stimulated degranulation by OM-X® was found to be partially due to the direct inactivation of NADPH oxidase. To elucidate the in vivo effects of OM- X®, type I allergy model mice were orally administered with OM-X®, and the passive cutaneous anaphylaxis (PCA) reaction was measured. OM-X® intake remarkably suppressed the PCA reaction. Taken together, our findings suggest that OMX® could be a beneficial food to ameliorate allergic reactions.
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evaluation of therapeutic properties of Fermented Vegetables extract om x in the model of colitis induced by citrobacter rodentium in mice
Journal of Functional Foods, 2014Co-Authors: Muneaki Takahata, Yoshie Shimomiya, Yuki Nakamura, Marc Fremont, Pierre Desreumaux, Christel Rousseaux, Caroline Dubuquoy, Yasuyoshi MiyakeAbstract:Infection of mice with Citrobacter rodentium serves as a model to study human intestinal infections. C. rodentium infection leads to increased production of inflammatory cytokines, immune cell infiltration and damage to the gut barrier. We used this model of colitis to evaluate the therapeutic properties of OM-X®, an extract prepared by fermentation of Vegetables, seaweeds, fruits and mushrooms. Administration of OM-X® to C. rodentium-infected mice reduced damage to the intestinal epithelium, lowered inflammation scores, increased IL-10 expression and maintained FoxP3 gene expression. OM-X® also partially prevented bacterial translocation, increased expression of tight junction genes and increased proliferation of epithelial cells. PCR analysis of stool samples showed that OM-X® significantly reduced the populations of bacteria harboring buk gene (mostly Clostridium species). It is suggested that alterations of microbiota composition, following OM-X® consumption, contribute to protection against infection and epithelial damage, and lead to an increased expression of anti-inflammatory cytokines.