Aldo Corsetti | University of Teramo (original) (raw)
Papers by Aldo Corsetti
International Journal of Food Microbiology, 2016
Lactobacillus pentosus is one of the few lactic acid bacteria (LAB) species capable of surviving ... more Lactobacillus pentosus is one of the few lactic acid bacteria (LAB) species capable of surviving in olive brine, and thus desirable during table olive fermentation. We have recently generated mutants of the efficient strain L. pentosus C11 by transposon mutagenesis and identified five mutants unable to survive and adapt to olive brine conditions. Since biofilm formation represents one of the main bacterial strategy to survive in stressful environments, in this study, the capacity of adhesion and formation of biofilm on olive skin was investigated for this strain and five derivative mutants which are interrupted in metabolic genes (enoA1 and gpi), and in genes of unknown function ("oba" genes). Confocal microscopy together with bacteria count revealed that the sessile state represented the prevailing L. pentosus C11 life-style during table olive fermentation. The characterization of cell surface properties showed that mutants present less hydrophobic and basic properties than the wild type (WT). In fact, their ability to adhere to both abiotic (polystyrene plates) and biotic (olive skin) surfaces was lower than that of the WT. Confocal microscopy revealed that mutants adhered sparsely to the olive skin instead of building a thin, multilayer biofilm. Moreover, RT-qPCR showed that the three genes enoA1, gpi and obaC were upregulated in the olive biofilm compared to the planktonic state. Thus enoA1, gpi and "oba" genes are necessary in L. pentosus to form an organized biofilm on the olive skin.
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Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition, 2012
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This article was submitted to Food
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Foods, 2021
Lactic acid bacteria (LAB) used in the food industry, mainly for the production of dairy products... more Lactic acid bacteria (LAB) used in the food industry, mainly for the production of dairy products, are able to synthetize exopolysaccharides (EPS). EPS play a central role in the assessment of rheological and sensory characteristics of dairy products since they positively influence texture and organoleptic properties. Besides these, EPS have gained relevant interest for pharmacological and nutraceutical applications due to their biocompatibility, non-toxicity and biodegradability. These bioactive compounds may act as antioxidant, cholesterol-lowering, antimicrobial and prebiotic agents. This review provides an overview of exopolysaccharide-producing LAB, with an insight on the factors affecting EPS production, their dairy industrial applications and health benefits.
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Scientific Reports, 2020
Food-associated Lactiplantibacillus plantarum (Lpb. plantarum) strains, previously classified as ... more Food-associated Lactiplantibacillus plantarum (Lpb. plantarum) strains, previously classified as Lactobacillus plantarum, are a promising strategy to face intestinal inflammatory diseases. Our study was aimed at clarifying the protective role of food-borne Lpb. plantarum against inflammatory damage by testing the scavenging microbial ability both in selected strains and in co-incubation with normal mucosa intestinal cells (NCM460). Here, we show that Lpb. plantarum endure high levels of induced oxidative stress through partially neutralizing reactive oxygen species (ROS), whereas they elicit their production when co-cultured with NCM460. Moreover, pre-treatment with food-borne Lpb. plantarum significantly reduce pro-inflammatory cytokines IL-17F and IL-23 levels in inflamed NCM460 cells. Our results suggest that food-vehicled Lpb. plantarum strains might reduce inflammatory response in intestinal cells by directly modulating local ROS production and by triggering the IL-23/IL-17 axi...
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Microorganisms, 2021
Fermentation processes have been used for centuries for food production and preservation. Besides... more Fermentation processes have been used for centuries for food production and preservation. Besides the contribution of fermentation to food quality, recently, scientific interest in the beneficial nature of fermented foods as a reservoir of probiotic candidates is increasing. Fermented food microbes are gaining attention for their health-promoting potential and for being genetically related to human probiotic bacteria. Among them, Lactiplantibacillus (Lpb.) plantarum strains, with a long history in the food industry as starter cultures in the production of a wide variety of fermented foods, are being investigated for their beneficial properties which are similar to those of probiotic strains, and they are also applied in clinical interventions. Food-associated Lpb. plantarum showed a good adaptation and adhesion ability in the gastro-intestinal tract and the potential to affect host health through various beneficial activities, e.g., antimicrobial, antioxidative, antigenotoxic, anti-...
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Frontiers in Microbiology, 2021
Lactobacillus plantarum species (recently re-named Lactiplantibacillus (Lpb.) plantarum subsp. pl... more Lactobacillus plantarum species (recently re-named Lactiplantibacillus (Lpb.) plantarum subsp. plantarum) can be isolated from both either the mammalian gut or specific fermented foods where they may be present at high concentrations. Whilst Lpb. plantarum strains have been proposed as potential probiotic candidates, the ability of resident strains consumed in fermented foods to interact with the host is unclear. The main objective of this study was to investigate the cellular location and ability of three different food-borne Lpb. plantarum strains isolated from different sources (table olives and cheese) to modulate the immune response of a murine macrophage-like cell line (J774A.1). For that purpose, macrophages were exposed to the three different Lpb. plantarum strains for 24 h and the expression of a panel of genes involved in the immune response, including genes encoding pattern-recognition receptors (TLRs and NLRs) and cytokines was evaluated by qRT-PCR. We also utilized chem...
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Table olives fermentation is the result of a complex set of dynamics involving diverse microbial ... more Table olives fermentation is the result of a complex set of dynamics involving diverse microbial populations such as lactic acid bacteria, yeasts and moulds. Their metabolic activities determine the characteristics such as flavour, texture and safety of the final product. This chapter offers an overview on the main microbiota characterizing table olives and their role during fermentation.
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Applied and Environmental Microbiology, 1996
A cell envelope 57-kDa proteinase, a cytoplasmic 65-kDa dipeptidase, and a 75-kDa aminopeptidase ... more A cell envelope 57-kDa proteinase, a cytoplasmic 65-kDa dipeptidase, and a 75-kDa aminopeptidase were purified from Lactobacillus sanfrancisco CB1 sourdough lactic acid bacterium by sequential fast protein liquid chromatography steps. All of the enzymes are monomers. The proteinase was most active at pH 7.0 and 40 degrees C, while aminopeptidase and dipeptidase had optima at pH 7.5 and 30 to 35 degrees C. Relatively high activities were observed at the pH and temperature of the sourdough fermentation. The proteinase is a serine enzyme. Urea-polyacrylamide gel electrophoresis of digest of alpha s1- and beta-caseins showed differences in the pattern of peptides released by the purified proteinase and those produced by crude preparations of the cell envelope proteinases of Lactobacillus delbrueckii subsp. bulgaricus B397 and Lactococcus lactis subsp. lactis SK11. Reversed-phase fast protein liquid chromatography of gliadin digests showed a more-complex peptide pattern produced by the p...
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Foods, 2020
Table olives are one of the oldest vegetable fermented foods in the Mediterranean area. Beside th... more Table olives are one of the oldest vegetable fermented foods in the Mediterranean area. Beside their economic impact, fermented table olives represent also an important healthy food in the Mediterranean diet, because of their high content of bioactive and health-promoting compounds. However, olive fermentation is still craft-based following traditional processes, which can lead to a not fully predictable final product with the risk of spontaneous alterations. Nowadays, food industries have to face consumer demands for safe and healthy products. This review offers an overview about the main technologies used for olive fermentation and the role of lactic acid bacteria and yeasts characterizing this niche during the fermentation. Particular attention is offered to the selection and use of microorganisms as starter cultures to fasten and improve the safety of table olives. The development and implementation of multifunctional starter cultures in order to obtain heath-oriented table oliv...
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Frontiers in Microbiology, 2020
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Frontiers in Microbiology, 2018
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Frontiers in Microbiology, 2018
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Journal of Food Protection, 1997
Peptides inhibitory to partially purified endopeptidase and crude proteinase from Pseudomonas flu... more Peptides inhibitory to partially purified endopeptidase and crude proteinase from Pseudomonas fluorescens ATCC 948 were isolated from tryptic hydrolysates of zein and hordein by reversed-phase fast protein liquid chromatography and identified by sequencing. The sequences are Ser-Ala-Tyr-Pro-Gly-Gln-Ile-Thr-Ser-Asn and Gln-Val-Ser-Leu-Asn-Ser-Gly-Tyr-Tyr for peptides from zein and hordein, respectively. Inhibitions of >85% and from >50 to >85% were determined on endopeptidase and proteinase by peptides from zein and hordein. Ki values ranged from 4 to 32 μM. The same peptides also showed inhibition of the angiotensin I-converting enzyme. The concentrations of peptides providing 50% inhibition of angiotensin I-converting enzyme were 7 and 23 μM for the decapeptide and nonapeptide, respectively. Other fractions containing peptides with less inhibitory activity were detected in the zein as well as in the gluten tryptic digests.
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Frontiers in Microbiology, 2017
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LWT, 2017
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International Journal of Food Microbiology, 2016
Lactobacillus pentosus is one of the few lactic acid bacteria (LAB) species capable of surviving ... more Lactobacillus pentosus is one of the few lactic acid bacteria (LAB) species capable of surviving in olive brine, and thus desirable during table olive fermentation. We have recently generated mutants of the efficient strain L. pentosus C11 by transposon mutagenesis and identified five mutants unable to survive and adapt to olive brine conditions. Since biofilm formation represents one of the main bacterial strategy to survive in stressful environments, in this study, the capacity of adhesion and formation of biofilm on olive skin was investigated for this strain and five derivative mutants which are interrupted in metabolic genes (enoA1 and gpi), and in genes of unknown function ("oba" genes). Confocal microscopy together with bacteria count revealed that the sessile state represented the prevailing L. pentosus C11 life-style during table olive fermentation. The characterization of cell surface properties showed that mutants present less hydrophobic and basic properties than the wild type (WT). In fact, their ability to adhere to both abiotic (polystyrene plates) and biotic (olive skin) surfaces was lower than that of the WT. Confocal microscopy revealed that mutants adhered sparsely to the olive skin instead of building a thin, multilayer biofilm. Moreover, RT-qPCR showed that the three genes enoA1, gpi and obaC were upregulated in the olive biofilm compared to the planktonic state. Thus enoA1, gpi and "oba" genes are necessary in L. pentosus to form an organized biofilm on the olive skin.
Bookmarks Related papers MentionsView impact
Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition, 2012
Bookmarks Related papers MentionsView impact
This article was submitted to Food
Bookmarks Related papers MentionsView impact
Bookmarks Related papers MentionsView impact
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Foods, 2021
Lactic acid bacteria (LAB) used in the food industry, mainly for the production of dairy products... more Lactic acid bacteria (LAB) used in the food industry, mainly for the production of dairy products, are able to synthetize exopolysaccharides (EPS). EPS play a central role in the assessment of rheological and sensory characteristics of dairy products since they positively influence texture and organoleptic properties. Besides these, EPS have gained relevant interest for pharmacological and nutraceutical applications due to their biocompatibility, non-toxicity and biodegradability. These bioactive compounds may act as antioxidant, cholesterol-lowering, antimicrobial and prebiotic agents. This review provides an overview of exopolysaccharide-producing LAB, with an insight on the factors affecting EPS production, their dairy industrial applications and health benefits.
Bookmarks Related papers MentionsView impact
Scientific Reports, 2020
Food-associated Lactiplantibacillus plantarum (Lpb. plantarum) strains, previously classified as ... more Food-associated Lactiplantibacillus plantarum (Lpb. plantarum) strains, previously classified as Lactobacillus plantarum, are a promising strategy to face intestinal inflammatory diseases. Our study was aimed at clarifying the protective role of food-borne Lpb. plantarum against inflammatory damage by testing the scavenging microbial ability both in selected strains and in co-incubation with normal mucosa intestinal cells (NCM460). Here, we show that Lpb. plantarum endure high levels of induced oxidative stress through partially neutralizing reactive oxygen species (ROS), whereas they elicit their production when co-cultured with NCM460. Moreover, pre-treatment with food-borne Lpb. plantarum significantly reduce pro-inflammatory cytokines IL-17F and IL-23 levels in inflamed NCM460 cells. Our results suggest that food-vehicled Lpb. plantarum strains might reduce inflammatory response in intestinal cells by directly modulating local ROS production and by triggering the IL-23/IL-17 axi...
Bookmarks Related papers MentionsView impact
Microorganisms, 2021
Fermentation processes have been used for centuries for food production and preservation. Besides... more Fermentation processes have been used for centuries for food production and preservation. Besides the contribution of fermentation to food quality, recently, scientific interest in the beneficial nature of fermented foods as a reservoir of probiotic candidates is increasing. Fermented food microbes are gaining attention for their health-promoting potential and for being genetically related to human probiotic bacteria. Among them, Lactiplantibacillus (Lpb.) plantarum strains, with a long history in the food industry as starter cultures in the production of a wide variety of fermented foods, are being investigated for their beneficial properties which are similar to those of probiotic strains, and they are also applied in clinical interventions. Food-associated Lpb. plantarum showed a good adaptation and adhesion ability in the gastro-intestinal tract and the potential to affect host health through various beneficial activities, e.g., antimicrobial, antioxidative, antigenotoxic, anti-...
Bookmarks Related papers MentionsView impact
Frontiers in Microbiology, 2021
Lactobacillus plantarum species (recently re-named Lactiplantibacillus (Lpb.) plantarum subsp. pl... more Lactobacillus plantarum species (recently re-named Lactiplantibacillus (Lpb.) plantarum subsp. plantarum) can be isolated from both either the mammalian gut or specific fermented foods where they may be present at high concentrations. Whilst Lpb. plantarum strains have been proposed as potential probiotic candidates, the ability of resident strains consumed in fermented foods to interact with the host is unclear. The main objective of this study was to investigate the cellular location and ability of three different food-borne Lpb. plantarum strains isolated from different sources (table olives and cheese) to modulate the immune response of a murine macrophage-like cell line (J774A.1). For that purpose, macrophages were exposed to the three different Lpb. plantarum strains for 24 h and the expression of a panel of genes involved in the immune response, including genes encoding pattern-recognition receptors (TLRs and NLRs) and cytokines was evaluated by qRT-PCR. We also utilized chem...
Bookmarks Related papers MentionsView impact
Table olives fermentation is the result of a complex set of dynamics involving diverse microbial ... more Table olives fermentation is the result of a complex set of dynamics involving diverse microbial populations such as lactic acid bacteria, yeasts and moulds. Their metabolic activities determine the characteristics such as flavour, texture and safety of the final product. This chapter offers an overview on the main microbiota characterizing table olives and their role during fermentation.
Bookmarks Related papers MentionsView impact
Applied and Environmental Microbiology, 1996
A cell envelope 57-kDa proteinase, a cytoplasmic 65-kDa dipeptidase, and a 75-kDa aminopeptidase ... more A cell envelope 57-kDa proteinase, a cytoplasmic 65-kDa dipeptidase, and a 75-kDa aminopeptidase were purified from Lactobacillus sanfrancisco CB1 sourdough lactic acid bacterium by sequential fast protein liquid chromatography steps. All of the enzymes are monomers. The proteinase was most active at pH 7.0 and 40 degrees C, while aminopeptidase and dipeptidase had optima at pH 7.5 and 30 to 35 degrees C. Relatively high activities were observed at the pH and temperature of the sourdough fermentation. The proteinase is a serine enzyme. Urea-polyacrylamide gel electrophoresis of digest of alpha s1- and beta-caseins showed differences in the pattern of peptides released by the purified proteinase and those produced by crude preparations of the cell envelope proteinases of Lactobacillus delbrueckii subsp. bulgaricus B397 and Lactococcus lactis subsp. lactis SK11. Reversed-phase fast protein liquid chromatography of gliadin digests showed a more-complex peptide pattern produced by the p...
Bookmarks Related papers MentionsView impact
Foods, 2020
Table olives are one of the oldest vegetable fermented foods in the Mediterranean area. Beside th... more Table olives are one of the oldest vegetable fermented foods in the Mediterranean area. Beside their economic impact, fermented table olives represent also an important healthy food in the Mediterranean diet, because of their high content of bioactive and health-promoting compounds. However, olive fermentation is still craft-based following traditional processes, which can lead to a not fully predictable final product with the risk of spontaneous alterations. Nowadays, food industries have to face consumer demands for safe and healthy products. This review offers an overview about the main technologies used for olive fermentation and the role of lactic acid bacteria and yeasts characterizing this niche during the fermentation. Particular attention is offered to the selection and use of microorganisms as starter cultures to fasten and improve the safety of table olives. The development and implementation of multifunctional starter cultures in order to obtain heath-oriented table oliv...
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Frontiers in Microbiology, 2020
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Frontiers in Microbiology, 2018
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Frontiers in Microbiology, 2018
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Journal of Food Protection, 1997
Peptides inhibitory to partially purified endopeptidase and crude proteinase from Pseudomonas flu... more Peptides inhibitory to partially purified endopeptidase and crude proteinase from Pseudomonas fluorescens ATCC 948 were isolated from tryptic hydrolysates of zein and hordein by reversed-phase fast protein liquid chromatography and identified by sequencing. The sequences are Ser-Ala-Tyr-Pro-Gly-Gln-Ile-Thr-Ser-Asn and Gln-Val-Ser-Leu-Asn-Ser-Gly-Tyr-Tyr for peptides from zein and hordein, respectively. Inhibitions of >85% and from >50 to >85% were determined on endopeptidase and proteinase by peptides from zein and hordein. Ki values ranged from 4 to 32 μM. The same peptides also showed inhibition of the angiotensin I-converting enzyme. The concentrations of peptides providing 50% inhibition of angiotensin I-converting enzyme were 7 and 23 μM for the decapeptide and nonapeptide, respectively. Other fractions containing peptides with less inhibitory activity were detected in the zein as well as in the gluten tryptic digests.
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Frontiers in Microbiology, 2017
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LWT, 2017
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