51
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Ayyash M, Johnson SK, Liu SQ, Mesmari N, Dahmani S, Al Dhaheri AS, Kizhakkayil J. In vitro investigation of bioactivities of solid-state fermented lupin, quinoa and wheat using Lactobacillus spp. Food Chem 2018; 275:50-58. [PMID: 30724226 DOI: 10.1016/j.foodchem.2018.09.031] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2018] [Revised: 07/31/2018] [Accepted: 09/03/2018] [Indexed: 10/28/2022]
Abstract
This study is an in-vitro investigation of the health-promoting properties of fermented whole-grain lupin, quinoa and wheat, using 72 h solid-state fermentation by Lactobacillus reuteri K777 and Lb. plantarum K779. Antiproliferative activity against Caco-2 and MCF-7 cancer cell lines (tumour cell lines of intestinal and mammary origin, respectively) was investigated, as well as α-amylase and α-glucosidase inhibition, antihypertensive, antioxidant and proteolytic activities. ABTS antioxidant activities of fermented lupin (FL, 55% w/v), quinoa (FQ, 55% w/v) and wheat (FW, 55% w/v) ranged from ∼12.0% to 55.0%, ∼17.6% to 73.0%, and ∼29.0% to 26.0%, respectively. Lupin, quinoa and wheat fermented by L. plantarum had pronounced antihypertensive activities (∼85%). The α-glucosidase inhibition in FL was higher than that of FQ and FW. The magnitude of the antiproliferative activities of FL was markedly greater (p < 0.05) than of FQ and FW by approximately three-fold and two-folds against Caco-2 and MCF-7 cell lines, respectively.
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Affiliation(s)
- Mutamed Ayyash
- Food Science Department, College of Food and Agriculture, United Arab Emirates University (UAEU), PO Box 1555, Al Ain, United Arab Emirates.
| | - Stuart K Johnson
- School of Molecular and Life Sciences, Curtin Health Innovation Research Institute, Curtin University, Perth, WA 6845, Australia
| | - Shao-Quan Liu
- Food Science and Technology Programme, Department of Chemistry, National University of Singapore, S14 Level 5, Science Drive 2, 117542 Singapore, Singapore
| | - Nouf Mesmari
- Food Science Department, College of Food and Agriculture, United Arab Emirates University (UAEU), PO Box 1555, Al Ain, United Arab Emirates
| | - Shaikhah Dahmani
- Food Science Department, College of Food and Agriculture, United Arab Emirates University (UAEU), PO Box 1555, Al Ain, United Arab Emirates
| | - Ayesha S Al Dhaheri
- Nutritional and Health Sciences, College of Food and Agriculture, United Arab Emirates University (UAEU), PO Box 1555, Al Ain, United Arab Emirates
| | - Jaleel Kizhakkayil
- Nutritional and Health Sciences, College of Food and Agriculture, United Arab Emirates University (UAEU), PO Box 1555, Al Ain, United Arab Emirates
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52
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Ayyash M, Johnson SK, Liu SQ, Al-Mheiri A, Abushelaibi A. Cytotoxicity, antihypertensive, antidiabetic and antioxidant activities of solid-state fermented lupin, quinoa and wheat by Bifidobacterium species: In-vitro investigations. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.04.099] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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53
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Lorenzo JM, Munekata PE, Gómez B, Barba FJ, Mora L, Pérez-Santaescolástica C, Toldrá F. Bioactive peptides as natural antioxidants in food products – A review. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.07.003] [Citation(s) in RCA: 124] [Impact Index Per Article: 20.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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54
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Sulfated polysaccharide from sea cucumber modulates the gut microbiota and its metabolites in normal mice. Int J Biol Macromol 2018; 120:502-512. [PMID: 30144552 DOI: 10.1016/j.ijbiomac.2018.08.098] [Citation(s) in RCA: 51] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2018] [Revised: 07/14/2018] [Accepted: 08/21/2018] [Indexed: 12/20/2022]
Abstract
Sulfated polysaccharide from sea cucumber (SCSP) has been demonstrated with various health effects, the mechanism of which, however, remains poorly understood. This study aimed to investigate the possible mechanism exhibited by gut microbiota in response to SCSP. BALB/c mice were fed diets supplemented with SCSP and depolymerized SCSP (d-SCSP) for 42 days. The microbiota composition, short chain fatty acids (SCFAs), lipopolysaccharide-binding protein (LBP), body weight and gut tissue index were analyzed. Results revealed that both SCSP and d-SCSP positively regulated the gut microbiota as indicated by the enriched microbiota diversity, SCFA-producing bacteria and sulfide-degrading bacteria, and decreased harmful bacteria. Moreover, SCSP and d-SCSP not only significantly improved the levels of microbial metabolites including SCFAs and LBP, but also effectively adjusted body weight and gut tissue index. The microbial metabolites were identified to strongly correlate with the growth performance using Pearson's correlation coefficient. We further showed that the modulating effect of SCSP on the gut microbiota was altered by free-radical depolymerization, while the microbial metabolites and related growth performance were not. These findings suggest that SCSP can be used as a gut microbiota manipulator for health promotion and alter the gut microbiota in a molecular weight (Mw) dependent manner.
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55
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Niaz K, Zaplatic E, Spoor J. Highlight report: Diploptera functata (cockroach) milk as next superfood. EXCLI JOURNAL 2018; 17:721-723. [PMID: 30190662 PMCID: PMC6123606 DOI: 10.17179/excli2018-1437] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/17/2018] [Accepted: 07/23/2018] [Indexed: 11/15/2022]
Affiliation(s)
- Kamal Niaz
- Faculty of Bioscience and Agro-Food and Environmental Technology, University of Teramo, 64100, Italy
| | - Elizabeta Zaplatic
- Faculty of Bioscience and Agro-Food and Environmental Technology, University of Teramo, 64100, Italy
| | - Jonathan Spoor
- Erasmus University Medical Centre, Erasmus University Rotterdam, Rotterdam, the Netherlands
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56
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Ayyash M, Al-Nuaimi AK, Al-Mahadin S, Liu SQ. In vitro investigation of anticancer and ACE-inhibiting activity, α-amylase and α-glucosidase inhibition, and antioxidant activity of camel milk fermented with camel milk probiotic: A comparative study with fermented bovine milk. Food Chem 2018; 239:588-597. [DOI: 10.1016/j.foodchem.2017.06.149] [Citation(s) in RCA: 82] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2017] [Revised: 05/27/2017] [Accepted: 06/28/2017] [Indexed: 01/27/2023]
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57
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Zhao Y, Hu X, Zuo X, Wang M. Chemopreventive effects of some popular phytochemicals on human colon cancer: a review. Food Funct 2018; 9:4548-4568. [DOI: 10.1039/c8fo00850g] [Citation(s) in RCA: 62] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
The present review summarizes (1) the epidemiology and etiology of colon cancer, (2) generalized cancer chemoprotective mechanisms, and (3) the chemopreventive properties of some popular phytochemicals as well as some phytochemicals developed by our research group recently.
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Affiliation(s)
- Yueliang Zhao
- College of Food Science and Technology
- Shanghai Ocean University
- Shanghai
- China
- Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai)
| | - Xiaoqian Hu
- College of Food Science and Technology
- Shanghai Ocean University
- Shanghai
- China
- Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai)
| | - Xinyuan Zuo
- School of Petroleum and Chemical Engineering
- Dalian University of Technology
- Panjin City
- China
| | - Mingfu Wang
- College of Food Science and Technology
- Shanghai Ocean University
- Shanghai
- China
- Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai)
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58
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Abd El-Fattah A, Sakr S, El-Dieb SM, Elkashef H. Biological activities of lactobacilli relevant to cardiovascular health in skim milk. Food Sci Biotechnol 2017; 26:1613-1623. [PMID: 30263698 DOI: 10.1007/s10068-017-0219-7] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2017] [Revised: 07/15/2017] [Accepted: 08/02/2017] [Indexed: 11/30/2022] Open
Abstract
In this study, skim milk was fermented using 14 Lactobacillus strains for 16 h at 42 °C or for 48 h at 25 °C. On conclusion of fermentation, the proteolytic, angiotensin converting enzyme-inhibitory (ACE-I), and antioxidant activities as well as the inhibition of thrombin and cholesterol micellar solubility were determined. The results revealed that Lb. paracasei B-4564 exhibited the highest ACE-I activity (68.11%) under the 42 °C for 16 h condition, while Lb. rhamnosus B-1445 demonstrated the highest ACE-I activity (92.23%) under the 25 °C for 48 h condition. Lb. paracasei B-4564 exhibited the highest inhibition rate of thrombin (42.43 and 48.10%) and cholesterol (68.60 and 87.01%) under the 42 °C for 16 h and 25 °C for 48 h conditions, receptively. Lb. rhamnosus B-442 exhibited the highest DPPH radical scavenging activity of 95.63 and 62.89% under the 42 °C for 16 h and 25 °C for 48 h conditions, receptively. Lb. rhamnosus B-1445 demonstrated the highest Fe2+ chelating activity and reducing power under both the tested fermentation conditions.
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Affiliation(s)
- Alaa Abd El-Fattah
- Dairy Science Department, Faculty of Agriculture, Cairo University, PO Box 12613, Giza, Egypt
| | - Sally Sakr
- Dairy Science Department, Faculty of Agriculture, Cairo University, PO Box 12613, Giza, Egypt
| | - Samia Mahmoud El-Dieb
- Dairy Science Department, Faculty of Agriculture, Cairo University, PO Box 12613, Giza, Egypt
| | - Hany Elkashef
- Dairy Science Department, Faculty of Agriculture, Cairo University, PO Box 12613, Giza, Egypt
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59
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Ayyash M, Al-Dhaheri AS, Al Mahadin S, Kizhakkayil J, Abushelaibi A. In vitro investigation of anticancer, antihypertensive, antidiabetic, and antioxidant activities of camel milk fermented with camel milk probiotic: A comparative study with fermented bovine milk. J Dairy Sci 2017; 101:900-911. [PMID: 29224862 DOI: 10.3168/jds.2017-13400] [Citation(s) in RCA: 67] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2017] [Accepted: 10/11/2017] [Indexed: 02/06/2023]
Abstract
This study aimed to investigate in vitro anticancer activity by antiproliferative activity, antihypertensive activity by angiotensin-converting enzyme inhibition, antidiabetic activity by α-amylase and α-glucosidase inhibitions, and antioxidant activities of camel milk fermented with camel milk probiotic compared with fermented bovine milk. The camel milk probiotic strain Lactococcus lactis KX881782 (Lc.K782) and control Lactobacillus acidophilus DSM9126 (La.DSM) were used to prepare fermented camel and bovine milks separately. The proteolytic activities of water-soluble extract (WSE) in all fermented camel milk were higher than those in fermented bovine milk. The α-glucosidase inhibitions in both milk types fermented by Lc.K782 ranged from 30 to 40%. Camel milk fermented by Lc.K782 had the highest antioxidant activity by 2,2'-azino-bis(3-ethylbenzo-thiazoline-6-sulphonic acid). The highest angiotensin-converting enzyme inhibition of WSE in camel milk fermented by Lc.K782 was >80%. The proliferations of Caco-2, MCF-7, and HELA cells were more inhibited when treated with WSE of fermented camel milk extracts.
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Affiliation(s)
- Mutamed Ayyash
- Food Science Department, and College of Food and Agriculture, United Arab Emirates University, PO Box 1555, Al Ain, United Arab Emirates.
| | - Ayesha S Al-Dhaheri
- Nutrition and Health Science Department, College of Food and Agriculture, United Arab Emirates University, PO Box 1555, Al Ain, United Arab Emirates
| | - Suheir Al Mahadin
- Food Science Department, and College of Food and Agriculture, United Arab Emirates University, PO Box 1555, Al Ain, United Arab Emirates
| | - Jaleel Kizhakkayil
- Nutrition and Health Science Department, College of Food and Agriculture, United Arab Emirates University, PO Box 1555, Al Ain, United Arab Emirates
| | - Aisha Abushelaibi
- Food Science Department, and College of Food and Agriculture, United Arab Emirates University, PO Box 1555, Al Ain, United Arab Emirates
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60
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Hajfathalian M, Ghelichi S, García-Moreno PJ, Moltke Sørensen AD, Jacobsen C. Peptides: Production, bioactivity, functionality, and applications. Crit Rev Food Sci Nutr 2017; 58:3097-3129. [PMID: 29020461 DOI: 10.1080/10408398.2017.1352564] [Citation(s) in RCA: 88] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Production of peptides with various effects from proteins of different sources continues to receive academic attention. Researchers of different disciplines are putting increasing efforts to produce bioactive and functional peptides from different sources such as plants, animals, and food industry by-products. The aim of this review is to introduce production methods of hydrolysates and peptides and provide a comprehensive overview of their bioactivity in terms of their effects on immune, cardiovascular, nervous, and gastrointestinal systems. Moreover, functional and antioxidant properties of hydrolysates and isolated peptides are reviewed. Finally, industrial and commercial applications of bioactive peptides including their use in nutrition and production of pharmaceuticals and nutraceuticals are discussed.
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Affiliation(s)
- Mona Hajfathalian
- a Division of Food Technology, National Food Institute , Technical University of Denmark , 2800 Kgs. Lyngby , Denmark
| | - Sakhi Ghelichi
- a Division of Food Technology, National Food Institute , Technical University of Denmark , 2800 Kgs. Lyngby , Denmark.,b Department of Seafood Science and Technology, Faculty of Fisheries and Environmental Science , Gorgan University of Agricultural Sciences and Natural Resources , Gorgan , Iran
| | - Pedro J García-Moreno
- a Division of Food Technology, National Food Institute , Technical University of Denmark , 2800 Kgs. Lyngby , Denmark
| | - Ann-Dorit Moltke Sørensen
- a Division of Food Technology, National Food Institute , Technical University of Denmark , 2800 Kgs. Lyngby , Denmark
| | - Charlotte Jacobsen
- a Division of Food Technology, National Food Institute , Technical University of Denmark , 2800 Kgs. Lyngby , Denmark
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61
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Al-Dhaheri AS, Al-Hemeiri R, Kizhakkayil J, Al-Nabulsi A, Abushelaibi A, Shah NP, Ayyash M. Health-promoting benefits of low-fat akawi cheese made by exopolysaccharide-producing probiotic Lactobacillus plantarum isolated from camel milk. J Dairy Sci 2017; 100:7771-7779. [DOI: 10.3168/jds.2017-12761] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2017] [Accepted: 05/29/2017] [Indexed: 12/21/2022]
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62
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Jung J, Jang HJ, Eom SJ, Choi NS, Lee NK, Paik HD. Fermentation of red ginseng extract by the probiotic Lactobacillus plantarum KCCM 11613P: ginsenoside conversion and antioxidant effects. J Ginseng Res 2017; 43:20-26. [PMID: 30662290 PMCID: PMC6323145 DOI: 10.1016/j.jgr.2017.07.004] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2017] [Revised: 06/05/2017] [Accepted: 07/20/2017] [Indexed: 11/28/2022] Open
Abstract
Background Ginsenosides, which are bioactive components in ginseng, can be converted to smaller compounds for improvement of their pharmacological activities. The conversion methods include heating; acid, alkali, and enzymatic treatment; and microbial conversion. The aim of this study was to determine the bioconversion of ginsenosides in fermented red ginseng extract (FRGE). Methods Red ginseng extract (RGE) was fermented using Lactobacillus plantarum KCCM 11613P. This study investigated the ginsenosides and their antioxidant capacity in FRGE using diverse methods. Results Properties of RGE were changed upon fermentation. Fermentation reduced the pH value, but increased the titratable acidity and viable cell counts of lactic acid bacteria. L. plantarum KCCM 11613P converted ginsenosides Rb2 and Rb3 to ginsenoside Rd in RGE. Fermentation also enhanced the antioxidant effects of RGE. FRGE reduced 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity and reducing power; however, it improved the inhibition of β-carotene and linoleic acid oxidation and the lipid peroxidation. This suggested that the fermentation of RGE is effective for producing ginsenoside Rd as precursor of ginsenoside compound K and inhibition of lipid oxidation. Conclusion This study showed that RGE fermented by L. plantarum KCCM 11613P may contribute to the development of functional food materials.
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Affiliation(s)
- Jieun Jung
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Republic of Korea
| | - Hye Ji Jang
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Republic of Korea
| | - Su Jin Eom
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Republic of Korea
| | - Nam Soon Choi
- Department of Food and Nutrition, Baewha Women's University, Seoul, Republic of Korea
| | - Na-Kyoung Lee
- Bio/Molecular Informatics Center, Konkuk University, Seoul, Republic of Korea
| | - Hyun-Dong Paik
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Republic of Korea.,Bio/Molecular Informatics Center, Konkuk University, Seoul, Republic of Korea
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63
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Sah BNP, Vasiljevic T, McKechnie S, Donkor ON. Antioxidative and antibacterial peptides derived from bovine milk proteins. Crit Rev Food Sci Nutr 2017; 58:726-740. [DOI: 10.1080/10408398.2016.1217825] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- B. N. P. Sah
- Advanced Food Systems Research Unit, College of Health and Biomedicine
| | - T. Vasiljevic
- Advanced Food Systems Research Unit, College of Health and Biomedicine
| | - S. McKechnie
- Advanced Food Systems Research Unit, College of Engineering and Science, Victoria University, Werribee Campus, Melbourne, Victoria, Australia
| | - O. N. Donkor
- Advanced Food Systems Research Unit, College of Health and Biomedicine
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64
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Zhang DD, Liu JL, Jiang TM, Li L, Fang GZ, Liu YP, Chen LJ. Influence of Kluyveromyces marxianus on proteins, peptides, and amino acids in Lactobacillus-fermented milk. Food Sci Biotechnol 2017; 26:739-748. [PMID: 30263599 DOI: 10.1007/s10068-017-0094-2] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2016] [Revised: 01/19/2017] [Accepted: 02/03/2017] [Indexed: 12/01/2022] Open
Abstract
With increasing application of yeast in fermented milk, in order to study the effect of yeast on milk protein during the fermentation process, the effects of the presence of Kluyveromyces marxianus in milk fermented by Streptococcus thermophilus and Lactobacillus bulgaricus were investigated. After fermentation, the amino acid, protein, and peptide contents were analyzed by ultra-performance liquid chromatography, two-dimensional gel electrophoresis, and liquid chromatography-mass spectrometry, respectively. After the addition of K. marxianus for fermentation, 25 protein spots changed significantly. These were mostly caseins and bovine serum proteins, and the content of total free amino acids increased by 16.30%; ten types of bioactive peptides were identified. Furthermore, the number of peptide types in milk fermented by K. marxianus increased significantly compared with milk fermented by Lactobacillus. K. marxianus is considered to promote proteometabolism in milk when added with Lactobacillus, generate flavor compounds, and improve the digestion and absorption character of milk.
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Affiliation(s)
- Dong-Dong Zhang
- 1Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin, 300457 China.,National Health Engineering Research Center for Maternal and Infant Dairy, Beijing Sanyuan Foods Co. Ltd., Beijing, 466001 China
| | - Jing-Lan Liu
- National Health Engineering Research Center for Maternal and Infant Dairy, Beijing Sanyuan Foods Co. Ltd., Beijing, 466001 China
| | - Tie-Min Jiang
- National Health Engineering Research Center for Maternal and Infant Dairy, Beijing Sanyuan Foods Co. Ltd., Beijing, 466001 China
| | - Lu Li
- National Health Engineering Research Center for Maternal and Infant Dairy, Beijing Sanyuan Foods Co. Ltd., Beijing, 466001 China
| | - Guo-Zhen Fang
- 1Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin, 300457 China
| | - Yan-Pin Liu
- National Health Engineering Research Center for Maternal and Infant Dairy, Beijing Sanyuan Foods Co. Ltd., Beijing, 466001 China
| | - Li-Jun Chen
- National Health Engineering Research Center for Maternal and Infant Dairy, Beijing Sanyuan Foods Co. Ltd., Beijing, 466001 China
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65
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Abushelaibi A, Al-Mahadin S, El-Tarabily K, Shah NP, Ayyash M. Characterization of potential probiotic lactic acid bacteria isolated from camel milk. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.01.041] [Citation(s) in RCA: 97] [Impact Index Per Article: 13.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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66
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Kang M, Martin A. Microbiome and colorectal cancer: Unraveling host-microbiota interactions in colitis-associated colorectal cancer development. Semin Immunol 2017; 32:3-13. [PMID: 28465070 DOI: 10.1016/j.smim.2017.04.003] [Citation(s) in RCA: 95] [Impact Index Per Article: 13.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 02/02/2017] [Accepted: 04/19/2017] [Indexed: 02/07/2023]
Abstract
Dysbiosis of gut microbiota occurs in many human chronic immune-mediated diseases, such as inflammatory bowel disease (IBD) and colitis-associated colorectal cancer (CAC). Reciprocally, uncontrolled immune responses, that may or may not be induced by dysbiosis, are central to the development of IBD and CAC. There has been a surge of interest in investigating the relationship between microbiota, inflammation and CAC. In this review, we discuss recent findings related to gut microbiota and chronic immune-mediated diseases, such as IBD and CAC. Moreover, the molecular mechanisms underlying the roles of chronic inflammation in CAC are examined. Finally, we discuss the development of novel microbiota-based therapeutics for IBD and colorectal cancer.
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Affiliation(s)
- Mingsong Kang
- University of Toronto, Department of Immunology, Toronto, Ontario, Canada
| | - Alberto Martin
- University of Toronto, Department of Immunology, Toronto, Ontario, Canada.
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67
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Zhang DD, Chen LJ, Zhang M, Zhang Y, Fang GZ, Jiang TM. Improved peptide generation from milk fermented by heat-shockedLactobacillus helveticus. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13289] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Dong-dong Zhang
- Tianjin Key Laboratory of Food Nutrition and Safety; College of Food Engineering and Biotechnology; Tianjin University of Science and Technology; Tianjin 300457 China
- National Engineering Research Center of Dairy for Maternal and Child Health; Beijing Sanyuan Foods Co. Ltd.; Beijing 100076 China
| | - Li-jun Chen
- National Engineering Research Center of Dairy for Maternal and Child Health; Beijing Sanyuan Foods Co. Ltd.; Beijing 100076 China
| | - Min Zhang
- National Engineering Research Center of Dairy for Maternal and Child Health; Beijing Sanyuan Foods Co. Ltd.; Beijing 100076 China
| | - Yi Zhang
- National Engineering Research Center of Dairy for Maternal and Child Health; Beijing Sanyuan Foods Co. Ltd.; Beijing 100076 China
| | - Guo-zhen Fang
- Tianjin Key Laboratory of Food Nutrition and Safety; College of Food Engineering and Biotechnology; Tianjin University of Science and Technology; Tianjin 300457 China
| | - Tie-min Jiang
- National Engineering Research Center of Dairy for Maternal and Child Health; Beijing Sanyuan Foods Co. Ltd.; Beijing 100076 China
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68
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Rai AK, Kumari R, Sanjukta S, Sahoo D. Production of bioactive protein hydrolysate using the yeasts isolated from soft chhurpi. BIORESOURCE TECHNOLOGY 2016; 219:239-245. [PMID: 27494105 DOI: 10.1016/j.biortech.2016.07.129] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/01/2016] [Revised: 07/28/2016] [Accepted: 07/29/2016] [Indexed: 06/06/2023]
Abstract
The aim of this work was to study the production of bioactive protein hydrolysates using yeasts isolated from chhurpi. For this, a total of 125 proteolytic yeasts were isolated and molecular identification was carried out by analysis of the restriction digestion pattern generated by digesting the PCR amplified internal transcribed spacer region and 5.8S rRNA gene (ITS1-5.8S-ITS2) using three endonucleases (HaeIII, CfoI and HinfI). The results obtained showed that different proteolytic yeasts were dominant in marketed products (Kluyveromyces marxianus and Issatchenkia orientalis) and samples from production centers (Trichosporon asahii, Saccharomyces cerevisiae and Exophiala dermatitidis). Proteolytic strains in individual groups showed their ability to hydrolyze milk protein and enhance antioxidant property. Among the isolates, fermentation using K. marxianus YMP45 and S. cerevisiae YAM14 resulted in higher antioxidant activity. This is the first report on application of yeast isolated from fermented food of North-East India for the production of bioactive protein hydrolysate.
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Affiliation(s)
- Amit Kumar Rai
- Institute of Bioresources and Sustainable Development, Sikkim Centre, Tadong 737102, Sikkim, India.
| | - Reena Kumari
- Institute of Bioresources and Sustainable Development, Sikkim Centre, Tadong 737102, Sikkim, India
| | - Samurailatpam Sanjukta
- Institute of Bioresources and Sustainable Development, Sikkim Centre, Tadong 737102, Sikkim, India
| | - Dinabandhu Sahoo
- Institute of Bioresources and Sustainable Development, Imphal 795001, Manipur, India
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69
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Cais-Sokolińska D, Wójtowski J, Pikul J. Lactose hydrolysis and lactase activity in fermented mixtures containing mare's, cow's, sheep's and goat's milk. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13202] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Dorota Cais-Sokolińska
- Department of Dairy Technology; Faculty of Food Science and Nutrition; Poznań University of Life Sciences; Wojska Polskiego 31 Poznań 60-624 Poland
| | - Jacek Wójtowski
- Department of Animal Breeding and Product Quality Assessment; Faculty of Veterinary Medicine and Animal Science; Poznań University of Life Sciences; Słoneczna 1 Suchy Las 62-002 Poland
| | - Jan Pikul
- Department of Dairy Technology; Faculty of Food Science and Nutrition; Poznań University of Life Sciences; Wojska Polskiego 31 Poznań 60-624 Poland
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