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Over the years, probiotics have been extensively studied within the medical, pharmaceutical, and food fields, as it has been revealed that these microorganisms can provide health benefits from their consumption. Bacterial probiotics comprise species derived from lactic acid bacteria (LAB) (genus Lactobacillus, Leuconostoc, and Streptococcus), the genus Bifidobacterium, and strains of Bacillus and Escherichia coli, among others. The consumption of probiotic products is increasing due to the current situation derived from the pandemic caused by COVID-19. Foods with bacterial probiotics and postbiotics are premised on being healthier than those not incorporated with them. This review aims to present a bibliographic compilation related to the incorporation of bacterial probiotics in food and to demonstrate through in vitro and in vivo studies or clinical trials the health benefits obtained with their metabolites and the consumption of foods with bacterial probiotics/postbiotics. The health benefits that have been reported include effects on the digestive tract, metabolism, antioxidant, anti-inflammatory, anticancer, and psychobiotic properties, among others. Therefore, developing food products with bacterial probiotics and postbiotics is a great opportunity for research in food science, medicine, and nutrition, as well as in the food industry.

Sourdough is a key component in traditional and artisanal bread making. It imparts unique flavors and textures to bread, which are highly sought after by consumers. The use of sourdoughs to prepare bakery products has been researched for more than 30 years, and accumulated research shows the performance of sourdoughs as an alternative to improve the organoleptic characteristics of bread and its shelf life. The purpose of this review is to present an overview of the research carried out on the use of sourdoughs from lactic acid bacteria and their benefits in the quality characteristics of bread, as well as to present relevant and recent information on the use of sourdoughs and their aqueous extracts for the preservation of bakery products. Also, the advances in the identification of antifungal compounds have been revised. In general, it has been shown that incorporating sourdoughs into the bread formulation positively impacts the product’s flavor and helps slow down the bread’s aging process and spoilage. Also, it has been observed that the bioactive compounds formed by lactic acid bacteria (LAB) during sourdough fermentation and their extracts have an antimicrobial, especially antifungal, capacity that significantly helps increase bread’s shelf life. Studying sourdough as part of fermentation processes and product development is essential to improve bread production’s quality, diversity, and sustainability, and to advance our understanding of the science behind this food tradition.

This study aimed to evaluate the antifungal capacity of the aqueous extracts (AE) of poolish-type sourdoughs fermented with Lactiplantibacillus plantarum NRRL B-4496 on broth, agar, and bread. The aqueous extracts were obtained by centrifugation and separating the supernatant from the poolish sourdoughs once the fermentation time had ended. The aqueous extracts inhibited 80% of the growth of Penicillium chrysogenum and Penicillium corylophilum and <20% of Aspergillus niger in broth. The AEs delayed the radial growth rate and increased the lag time for the three molds tested. The addition of poolish-type sourdoughs inhibited fungal growth in bread for ten days. The extracts’ fungistatic capacity was primarily attributed to lactic and acetic acids and probably the antifungal peptides occurring in the AE. The L. plantarum sourdough is an alternative to calcium propionate as an organic antifungal agent.

The replacement of synthetic preservatives with natural alternatives is increasingly important in bakery production. This study examined the antifungal activity of thyme essential oil (TEO) against bread spoilage molds and its impact on product quality and consumer acceptance. TEO was tested at concentrations from 0 to 200 ppm against Aspergillus flavus and Penicillium expansum in bread and a model system, with mold responses modeled using the Gompertz equation. Because TEO affects the sensory qualities of bread, the kinetic parameters of mold growth were used to estimate the minimum inhibitory concentration (MIC), thereby ensuring a mold-free shelf life without significantly altering sensory properties. Bread samples were analyzed for pH, moisture, water activity, texture, specific volume, and sensory attributes (odor, flavor, texture, and acceptability). Residual thymol and carvacrol (measured using GC-MS) were also evaluated. The retention of thymol and carvacrol in baked bread was 75–80%. The tested TEO concentrations did not alter the moisture content, pH, or water activity of bread, while the specific volume was reduced and the width-to-height ratio increased as the TEO concentration increased. At concentrations below 100 ppm, TEO enhanced bread softness, while higher levels (>150 ppm) slightly increased hardness. Sensory testing showed no significant differences in color or texture (p > 0.05). At 50 ppm, TEO imparted a subtle thyme aroma and flavor, improving the sensory profile. At 100 and 150 ppm, the aroma and flavor became more pronounced and were well accepted. However, at 200 ppm, the thyme aroma and flavor decreased overall acceptance. In bread, the MIC of TEO for A. flavus ranges from 104.2 ppm (200 h delay) to 120.8 ppm (250 h), and for P. expansum, from 106.6 ppm (200 h) to 123.6 ppm (250 h). The MICs (100–125 ppm) fall within sensory acceptable scores, indicating that TEO can delay mold growth while maintaining bread quality. Moderate levels of TEO extended the mold-free shelf life of bread by providing microbial control and preserving its sensory properties.

Exopolysaccharides (EPSs) produced by lactic acid bacteria (LAB) have received special attention as valuable products due to their potential applications as techno-functional and bioactive ingredients in foods. EPS production and consumption are an age-old practice in humans, as evidenced by fermented foods. Over the last two decades, extensive research has examined, analyzed, and reported a wide variety of EPSs from several LAB strains, as well as their techno-functional properties in foods. Also, research efforts focused on EPS characterization and yield production have been carried out. In food applications, EPS quantification and characterization in situ (direct fermentation) took place in various matrices (dairy, bread, plant-based fermented, and meat products). EPS direct application (ex situ) has been less investigated despite its better structural–functional control and use in non-fermented foods. Fewer EPS investigations have been conducted related to health benefits in humans and their mechanisms of action. The composition and functionality of EPSs vary depending on the LAB strain and food matrix used to produce them; thus, various challenges should be addressed before industrial applications are performed. This review aims to compile and summarize the recent findings on EPSs produced by LAB, highlighting their yield, culture production, techno-functional role in foods, food applications, and health benefits in clinical trials. It examines their dual applications, whether as purified functional ingredients (ex situ) or as fermentation products (in situ), and critically assesses both technological and bioactive implications. Also, it explores production challenges, regulatory considerations, and future perspectives for sustainable and tailored applications of EPSs in food innovation.

Sourdough fermentation has emerged as a promising biotechnological approach to reducing gluten content and modifying gluten proteins in wheat-based products. This review assesses the current scientific literature on the enzymatic degradation and hydrolysis of gluten during lactic acid bacteria (LAB) sourdough fermentation. It explores implications for individuals with gluten-related disorders, including celiac disease, non-celiac gluten sensitivity and intolerance, as well as irritable bowel syndrome (IBS). In addition, LAB sourdough effect on fermentable oligo-, di-, monosaccharides and polyols (FODMAPs), amylase-trypsin inhibitors (ATIs), and phytate are revised. Selected homo- and heterofermentative LAB are capable of degrading gluten proteins, especially the polypeptides derived from the action of native cereal proteases. Mixed cultures of LAB degrade gluten peptides more effectively than monocultures. However, LAB sourdough is not sufficient to remove the toxic peptides to the minimal level (<20 ppm). This goal is achieved only if sourdough is combined with fungal proteases during sourdough fermentation. LAB sourdough directly contributes to lower FODMAPs but not ATIs and phytate. Phytate is reduced by the endogenous cereal phytases activated at acidic pHs (pH < 5.0), conditions generated during sourdough fermentation. ATIs are also lowered by endogenous cereal proteases instead of LAB proteases/peptidases. Despite LAB sourdough not fully degrading the gluten or directly reducing the ATIs and phytate, it participates through peptidases activity and acidic pH that trigger the action of endogenous cereal proteases and phytases.

The organic acids produced by lactic acid bacteria (LAB) during the fermentation of sourdoughs have the ability to reduce the growth of different molds. However, this ability depends on the LAB used. For this reason, in this study, the proportions of different LAB were optimized to obtain aqueous extracts (AEs) from sourdough to reduce fungal growth in vitro, control the acetic acid concentration, and obtain a specific lactic to acetic acid ratio. In addition, the optimized mixtures were used to formulate partially baked bread (PBB) and evaluate the mold growth and bread quality during refrigerated storage. Using a simplex-lattice mixture design, various combinations of Lactiplantibacillus plantarum, Lacticaseibacillus casei, and Lactobacillus acidophilus were evaluated for their ability to produce organic acids and inhibit mold growth. The mixture containing only Lpb. plantarum significantly reduced the growth rates and extended the lag time of Penicillium chrysogenum and P. corylophilum compared with the control. The AEs’ pH values ranged from 3.50 to 3.04. Organic acid analysis revealed that using Lpb. plantarum yielded higher acetic acid concentrations than when using mixed LAB. This suggests that LAB-specific interactions significantly influence organic acid production during fermentation. The reduced radial growth rates and extended lag times for both molds compared to the control confirmed the antifungal properties of the AEs from the sourdoughs. Statistical analyses of the mixture design using polynomial models demonstrated a good fit for the analyzed responses. Two optimized LAB mixtures were identified that maximized mold lag time, targeted the desired acetic acid concentration, and balanced the lactic to acetic acid ratio. The addition of sourdough with optimized LAB mixtures to PBB resulted in a longer shelf life (21 days) and adequately maintained product quality characteristics during storage. PBB was subjected to complete baking and sensory evaluation. The overall acceptability was slightly higher in the control without sourdough (7.50), followed by bread formulated with the optimized sourdoughs (ranging from 6.78 to 7.10), but the difference was not statistically significant (p > 0.05). The sensory analysis results indicated that the optimization was used to successfully formulate a sourdough bread with a sensory profile closely resembling that of a nonsupplemented one. The designed LAB mixtures can effectively enhance sourdough bread’s antifungal properties and quality, providing a promising approach for extending bread shelf life while maintaining desirable sensory attributes.

Glioblastoma is immunologically “cold” and resistant to single-agent immune-checkpoint inhibitors (ICI). Our previous study of neoadjuvant pembrolizumab in surgically-accessible recurrent glioblastoma identified a molecular signature of response to ICI and suggested that neoadjuvant pembrolizumab may improve survival. To increase the power of this observation, we enrolled an additional 25 patients with a primary endpoint of evaluating the cell cycle gene signature associated with neoadjuvant pembrolizumab and performed bulk-RNA seq on resected tumor tissue (NCT02852655). Neoadjuvant pembrolizumab was associated with suppression of cell cycle/cancer proliferation genes and upregulation of T-cell/interferon-related gene expression. This signature was unique to patients treated with neoadjuvant pembrolizumab and was an independent positive risk factor for survival. Our results demonstrate a clear pharmacodynamic effect of anti-PD1 therapy in glioblastoma and identify pathways that may mediate resistance. However, we did not confirm a survival benefit to neoadjuvant pembrolizumab in recurrent glioblastoma and our secondary endpoint of PFS-6 was 19.5% (95% CI: 9.29-41.2%) for the pooled neoadjuvant cohorts. Our new data suggests some patients may exhibit innate resistance to pre-surgical ICI and require other concomitant therapies to sensitize effectively. Glioblastoma is resistant to immune-checkpoint inhibitors. In this study, the authors report the results of an expansion cohort (n = 25) of a randomized testing neoadjuvant plus adjuvant pembrolizumab versus adjuvant pembrolizumab alone in patients with recurrent glioblastoma with resectable tumors.

Integrated river basin management (IRBM) has been proposed as a means to achieve water security (WS), maximizing economic and social well-being in an equitable manner and maintaining ecosystem sustainability. IRBM is regulated by a governance process that benefits the participation of different actors and institutions; however, it has been difficult to reach a consensus on what good governance means and which governance perspective is better for achieving it. In this paper, we explore the concept of “good water governance” through the analysis of different governance approaches: experimental (EG), corporate (CG), polycentric (PG), metagovernance (MG) and adaptive (AG) governances. We used the Organisation for Economic Co-operation and Development (OECD) water governance dimensions (effectiveness, efficiency and trust and engagement) as a “good enough water governance” that regards water governance as a process rather than an end in itself. Results indicate that each of the five governance theories presents challenges and opportunities to achieve a good governance process that can be operationalized through IRBM, and we found that these approaches can be adequately integrated if they are combined to overcome the challenges that their exclusive application implies. Our analysis suggests that a combination of AG and MG encompasses the OECD water governance dimensions, in terms of understanding “good enough water governance” as a process and a means to perform IRBM. In order to advance towards WS, the integration of different governance approaches must consider the context-specific nature of the river basin, in relation to its ecologic responses and socioeconomic characteristics.

The aims of this study were to evaluate the impact of probiotics (added as a starter sourdough and microcapsules) on gluten-free (GF) rice–amaranth steamed bread (SB) regarding physicochemical characteristics, sensory attributes, probiotic viability, and volatile organic compounds (VOCs). Also, probiotic viability, pH, total titratable acidity (TTA), moisture content, water activity, and texture were determined for 10 days of storage. GF-SB based on rice and amaranth was formulated and cooked at 90 ± 2 °C for 40 min. Three types of GF-SB were studied: control, with 30% sourdough fermented using Lactiplantibacillus plantarum NRRL B-4496 (GF-P), and with sourdough and encapsulated Limosilactobacillus reuteri DSM 17938 (GF-PC). The encapsulation yield was 94.9%. The viability of both probiotics was drastically reduced after steamed cooking, with losses ranging from 6 to 8 log10 CFU/g. Sourdough decreased the pH (from 6.04 to 5.48–5.71) and hardness (control 46 N, sourdough ~25 N) while increasing lactic and acetic acids, moisture content (control 38%, sourdough ~46%), and water activity. Sourdough and probiotic capsules did not affect volume (~1.24 cm3/g), width-to-height ratio (~2.4), color, or sensory attributes. The VOCs revealed higher relative abundances of certain yeast-derived higher alcohols and oxidation-related carbonyl-trapping derivatives in control GF-SB, whereas bread with sourdough showed higher levels of long-chain hydrocarbons and esters, such as heptacosane and decanoic acid decyl ester. During the storage, Lpb. plantarum increased to ~3 log10 CFU/g and Lim. reuteri remained steady. pH and TTA (0.03–0.04%) remained constant during storage. After 10 days of storage, hardness increased significantly (p < 0.05) in all GF-SB, doubling the initial values. Moisture content remained constant, while water activity decreased in GF-P (Δ = 0.025) and the control (Δ = 0.015). The use of sourdough in GF-SB improved texture, moisture content, and VOCs without modifying physical and sensory properties.