This study observed the effect of Lactobacillus plantarum KSFY04 (LP-KSFY04) against carrageenan-induced thrombosis in mice by regulating the NF-κB signaling pathway. Commercial biochemical kits and quantitative polymerase chain reaction (qPCR) were used to detect related indexes in mouse serum and tissues, and hematoxylin-eosin (HE) staining was used for histopathological examination. The composition of intestinal microbiota was examined as well. The results showed that LP-KSFY04 could effectively reduce the degree of black tail in thrombotic mice, prolong the activated partial thromboplastin time (APTT), and reduce the prothrombin time (PT), thrombin time (TT) and fibrinogen (FIB) level. LP-KSFY04 could also reduce the levels of inflammatory cytokines including tumor necrosis factor alpha (TNF-α), interleukin-6 (IL-6) and interleukin-1 beta (IL-1β) in the serum, kidney and liver of thrombotic mice. Pathological observation showed that LP-KSFY04 could reduce liver and kidney lesions caused by thrombosis and the accumulation of tail vein thrombosis. qPCR results showed that LP-KSFY04 could down-regulate the mRNA expression of nuclear factor kappa-B p65 (NF-κB p65), IL-6, TNF-α, intercellular cell adhesion molecule-1 (ICAM-1), vascular cell adhesion molecule-1(VCAM-1) and E-selectin. Moreover, LP-KSFY04 increased the relative abundance of Bacteroidetes, Lactobacillus and Bifidobacterium and decreased the relative abundance of Firmicutes. These results showed that LP-KSFY04 can reduce inflammation and inhibit thrombosis in thrombotic mice, and the effects of high concentration of LP-KSFY04 were most pronounced, which were close to those of dipyridamole.

Yogurt was prepared from raw milk added with peptides from bromelain hydrolyzed casein at different concentrations (0.1%, 0.3% and 0.5%), and the changes in physicochemical, microbial and flavor characteristics of yogurt during fermentation and cold storage were determined. The results showed that adding casein hydrolytic peptides (CHP) accelerated the pH decline during the late fermentation period, and reduced the fermentation time of yogurt. When 0.1% CHP was added, the fermentation time was reduced by 34 minutes compared to the control group. Microrheological measurement showed that adding CHP decreased the elasticity index (EI) and fluidity index (FI), but increased the macroscopic viscosity index (MVI) of yogurt during the late fermentation period. Scanning electron microscopy showed that the yogurt samples in each group had a porous network structure. Proper addition of CHP (0.1%) improved the colloid structure and made the network structure of yogurt more compact and uniform. During the cold storage of yogurt, adding CHP increased the count of viable starter bacteria, and promoted the formation of flavor compounds such as acids, aldehydes and ketones, and adding 0.3% CHP reduced the EI value of yogurt. With increasing addition of CHP from 0.3% to 0.5%, the hardness and adhesiveness of yogurt decreased gradually, but water-holding capacity, cohesiveness and viscosity did not significantly change. The results of this study provide technical references for the application of CHP in yogurt processing and the improvement of product quality and functionality.

In order to improve the stability and functional properties of casein-derived bioactive peptides (CP) in yogurt, the peptides were microencapsulated using sodium alginate and sucrose fatty acid esters as the wall material, which was determined based on encapsulation efficiency and peptide loading, and the developed microcapsules were applied in yogurt. Scanning electronic microscopy (SEM), Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD)and differential scanning calorimetry (DSC) proved the successful encapsulation of the peptides. The microcapsules had good sustained release properties, and the release rate was (62.57 ± 1.17)% after 3 h of intestinal digestion. The microencapsulated bioactive peptides improved the water-holding capacity, hardness and viscosity of yogurt, and the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging ability of yogurt with the bioactive peptides was (63.73 ± 1.97)%. The microencapsulated bioactive peptides were not degraded during yogurt fermentation by lactic acid bacteria, and the functional properties of yogurt were enhanced by addition of the bioactive peptides.

The aim of this study was to evaluate the competency of Lactiplantibacillus plantarum 12-3 isolated from Tibetan kefir grains that how it converts linoleic acid (LA) into fatty acid metabolites and what are the main reactions involved in it. Also, we scrutinize the enzymes involved in this study via density functional theory (DFT) and in silico approaches. The taxonomic identity was performed using average nucleotide identity (ANI) analysis and to investigate its genome properties using the rapid annotations using subsystems technology (RAST) annotation service. After eliminating plasmid sequences to focus on core genomic information, ANI analysis was performed using the JSpecies Web Server. The results verified L. plantarum 12-3’s categorization as a member of the L. plantarum species, demonstrating good conservation and taxonomic relatedness. Heatmapper was used to visualize the ANI data clustering and heatmap, allowing the discovery of closely related strains within L. plantarum. RAST annotation of the genome revealed functional subsystems as well as metabolic pathways, cellular activities, and virulence factors. Several routes of future research might be pursued to further investigate the possible applications and distinctive properties of the L. plantarum 12-3 strain. To begin, comparative genomics studies with other L. plantarum strains would provide a better knowledge of the strain’s distinctive genetic variants and evolutionary adaptations. This may give light on its applicability for a variety of industrial uses, including food fermentation and probiotics.