Eckol-rich phlorotannins and fucoidan from brown seaweeds promote lactic acid Bacteria growth and postbiotic production.

Mushroom β-Glucan as a Novel Prebiotic: Enhancing Recovery of the Post-Antibiotic Gut Microbiota over 60 Days

Antibiotic-induced dysbiosis can cause persistent alterations in gut microbial composition and fermentative metabolism, yet the long-term role of mushroom β-glucan-based prebiotics in supporting post-antibiotic microbiota modulation remains poorly defined. To address this gap, the present study evaluated the modulatory effects of ColonX, a mushroom β-glucan-based formulation, during a 60-day in vitro simulation of post-antibiotic gut microbiota modulation. Quantitative PCR (qPCR) was used to monitor key bacterial groups, while UHPLC-DAD analysis was applied to characterize fermentation-derived organic acids. ColonX administration produced a selective, time-dependent increase in Bifidobacterium spp., with limited effects on Lactobacillus spp. and no stimulation of opportunistic bacteria such as Escherichia coli. This response became more evident after prolonged administration, suggesting progressive adaptation of the dysbiotic microbiota. Metabolomic analysis showed increased production of short-chain fatty acids and other fermentation-derived organic acids, indicating enhanced saccharolytic activity and functional metabolic remodeling. The accumulation of succinic acid further suggested ongoing microbial metabolic restructuring during recovery, while comparison with individual excipients indicated that resistant dextrin contributed to the fermentative response. Overall, this study addresses an important gap by linking prolonged mushroom β-glucan administration with both taxonomic modulation and functional metabolic recovery markers in a post-antibiotic dysbiosis model. These findings support ColonX as a promising nutraceutical strategy to promote gut microbiota restoration following antibiotic exposure.

Fucoxanthin Bioproduction from Marine Diatoms: Regulatory Strategies and Industrial Potential of Phaeodactylum tricornutum and Odontella aurita—A Review

A side-by-side benchmark of these two marine diatoms is provided, offering a data-driven reference for process development and industrial deployment of microalgae-derived fucoxanthin, and high-yield induction methods from the dimensions of nutrient regulation, light optimization, exogenous induction, and strain improvement are summarized.

Staphylococcus cohnii mediated production of perillic acid from limonene and synthesis of its amide derivatives for the induction of apoptosis in TNBC Cells

Effects of Different Types of Pectin Oligosaccharides on the Community Structure and Metabolism of Human Fecal Microbiota

Pectin oligosaccharides have emerged as promising prebiotics whose biological activities are closely tied to their structural features, particularly monosaccharide composition. However, systematic experimental evidence regarding how different monosaccharide compositions collectively influence gut microbiota modulation, SCFA production, and the metabolomic responses of mixed pectin oligosaccharides remains limited. To address this gap, Pool-I (27.92% galacturonic acid, rich in neutral sugars including galactose, glucose, and arabinose) and Pool-II (98.73% galacturonic acid) were evaluated by comparison with inulin, a reference prebiotic, using an in vitro human fecal fermentation model. Microbial community structure, SCFA production, and metabolomic profiles were assessed at 12 h and 24 h via 16S rRNA gene sequencing, gas chromatography, and untargeted metabolomics, respectively. Inulin exhibited superior enrichment of Actinobacteria (predominantly Bifidobacterium) and consistently higher total SCFA production (24.07 ± 0.25 mmol/L acetic acid at 24 h vs. 20.27 ± 0.28 and 20.53 ± 0.76 mmol/L for pectin oligosaccharides), particularly propionic and butyric acids. Although Pool-I and Pool-II yielded lower overall SCFA concentrations, they significantly enriched beneficial SCFA-producing genera (including Coprococcus_3, Butyricicoccus, and Parabacteroides) at 24 h. Metabolomic analysis revealed that Pool-I uniquely upregulated twenty-six differential metabolites (VIP > 1, p < 0.05), including taurine (VIP = 2.40, p < 0.001), L-proline (VIP = 1.72, p = 0.015), and pantothenate (VIP = 1.63, p < 0.001), while reducing uric acid (VIP = 1.05, p < 0.001), whereas only two differential metabolites were identified for Pool-II. We conclude that monosaccharide composition is a key determinant of the prebiotic efficacy of pectin oligosaccharides: Pool-II selectively promotes SCFA-producing taxa, whereas Pool-I elicits broader metabolic regulation. These effects provide a theoretical foundation for developing pectin oligosaccharides as potential prebiotic candidates.

Jidongwangia sp. JTT04 as a novel bioinoculant: promoting growth and modulating the metabolic profile of Ashwagandha (Withania somnifera (L.) Dunal).

By mechanistically linking nutrient assimilation to biological value, JTT04 offers a transformative strategy for the sustainable biofortification of Ashwagandha.

Starter-Culture-Dependent Effects of Lactiplantibacillus plantarum and Lactobacillus delbrueckii subsp. bulgaricus Fermentation on Nutritional Quality, Flavor Characteristics and Metabolite Profiles of Flammulina velutipes Roots

Flammulina velutipes roots, abundant edible mushroom by-products, have potential for value-added utilization. This study evaluated the effects of Lactiplantibacillus plantarum (Lpb. plantarum) and Lactobacillus delbrueckii subsp. bulgaricus (Lab. bulgaricus) fermentation on the physicochemical properties, antioxidant activity, flavor characteristics, sensory characteristics, and metabolite profiles of F. velutipes roots. Fermentation significantly increased soluble dietary fiber (SDF) from 1.537 to 1.722 g/100 g and DPPH radical scavenging activity from 27.88% to 59.92% in Lpb. plantarum-treated samples. GC-IMS analysis showed that fermentation increased several flavor-active aldehydes, esters, alcohols, organic acids, and ketones, thereby improving aroma complexity. LC-MS-based untargeted metabolomics revealed that amino acid metabolism, fatty acid metabolism, organic acid metabolism, and phenylpropanoid-related pathways were closely associated with flavor formation and antioxidant enhancement. Both Lpb. Plantarum and Lab. bulgaricus fermentation enhanced the accumulation of organic acids, sugar alcohols, and aromatic precursors, supporting improved antioxidant activity. Notably, Lpb. plantarum elicited broader metabolic shifts involving hydroxy fatty acids, esters, while Lab. bulgaricus more strongly promoted organic acid and aromatic metabolite accumulation, contributing to a more acidic and malty flavor profile. Sensory evaluation and electronic tongue analysis further confirmed that fermentation enhanced aroma and palatability, while increasing sourness and reducing bitterness and astringency. These results suggest that starter-culture-dependent lactic acid bacteria fermentation is an effective strategy for improving the functional and sensory characteristics of F. velutipes root by-products.