期刊
FOODS
卷 10, 期 7, 页码 -出版社
MDPI
DOI: 10.3390/foods10071631
关键词
jam; Lactobacillus acidophilus; Clostridioides difficile; mango; Faecalibacterium prausnitzii
资金
- Council of Agriculture, Executive Yuan [110AS-14.1.1-ST-a3]
Lactobacillus acidophilus-fermented mango products inhibit the growth of Clostridioides difficile, promote the growth of next-generation probiotic Faecalibacterium prausnitzii, and protect gut barrier function, while also developing innovative products. High hydrostatic pressure-treated mango jam with L. acidophilus fermentation exhibits favorable texture characteristics and sensory quality.
Clostridioides difficile infection (CDI) is a large intestine disease caused by toxins produced by the spore-forming bacterium C. difficile, which belongs to Gram-positive bacillus. Using antibiotics treatment disturbances in the gut microbiota and toxins produced by C. difficile disrupt the intestinal barrier. Some evidence indicates fecal microbiota transplantation and probiotics may decrease the risk of CDI recurrence. This study aimed to evaluate the efficacy of fermented mango by using the lactic acid bacteria Lactobacillus acidophilus and develop innovative products in the form of fermented mango jam. L. acidophilus-fermented mango products inhibited the growth of C. difficile while promoting the growth of next-generation probiotic Faecalibacterium prausnitzii. Both supernatant and precipitate of mango-fermented products prevented cell death in gut enterocyte-like Caco-2 cells against C. difficile infection. Mango-fermented products also protected gut barrier function by elevating the expression of tight junction proteins. Moreover, L. acidophilus-fermented mango jam with high hydrostatic pressure treatment had favorable textural characteristics and sensory quality.
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