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Jang Y, Elnar AG, Hur SJ, Kim GB. Factors influencing conjugated linoleic acid content of dairy products: challenges and strategies. Crit Rev Food Sci Nutr 2024:1-17. [PMID: 39041900 DOI: 10.1080/10408398.2024.2376111] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/24/2024]
Abstract
Conjugated linoleic acid (CLA), a bioactive fatty acid that provides various physiological benefits, has gained increasing attention in the food industry, and various studies have focused on enhancing its content in dairy products. The factors influencing CLA content in dairy products vary significantly, including lactation stage, breed type, seasonality, feed, management methods of the animals, the manufacturing processes, storage, and ripening periods of the product. Additionally, the incorporation of CLA-producing probiotic bacteria, such as Lactobacillus, Lactococcus, Bifidobacterium, and Propionibacterium, is an emerging study in this field. Studies have revealed that factors affecting the CLA content in milk affect that in dairy products as well. Furthermore, the species and strains of CLA-producing bacteria, fermentation conditions, ripening period, and type of dairy product are also contributing factors. However, production of CLA-enhanced dairy products using CLA-producing bacteria while maintaining their optimal viability and maximizing exposure to free linoleic acid remains limited. The current review emphasized the factors affecting the CLA content and related mechanisms, challenges in the application of CLA-producing probiotic bacteria, and strategies to address these challenges and enhance CLA production in dairy products. Therefore, the development of functional dairy products with enhanced CLA levels is expected to be possible.
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Affiliation(s)
- Yujin Jang
- Department of Animal Science and Technology, Chung-Ang University, Anseong, Republic of Korea
| | - Arxel G Elnar
- Department of Animal Science and Technology, Chung-Ang University, Anseong, Republic of Korea
| | - Sun Jin Hur
- Department of Animal Science and Technology, Chung-Ang University, Anseong, Republic of Korea
| | - Geun-Bae Kim
- Department of Animal Science and Technology, Chung-Ang University, Anseong, Republic of Korea
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2
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Mittal RK, Mishra R, Sharma V, Purohit P. Bioactive Exploration in Functional Foods: Unlocking Nature's Treasures. Curr Pharm Biotechnol 2024; 25:1419-1435. [PMID: 38031768 DOI: 10.2174/0113892010282580231120041659] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2023] [Revised: 10/25/2023] [Accepted: 11/10/2023] [Indexed: 12/01/2023]
Abstract
BACKGROUND Functional foods offer an appealing way to improve health and prevent chronic diseases, and this subject has received much attention lately. They are effective in preventing chronic diseases like cancer, diabetes, heart disease, and obesity, according to research. OBJECTIVE This work presents an in-depth analysis of functional foods, covering key challenges from a scientific, legal, and commercial perspective. METHODS Multiple databases were searched to find studies on functional foods included in the systematic literature review. Various aspects of functional foods, from their classification, impact on human wellness, effectiveness in inhibiting chronic diseases, the regulatory environment, global market trends, and industry challenges, are all clarified in this thorough review. RESULTS This study aims to enhance understanding and establish a pathway for functional foods to be acknowledged as valid choices in the field of dietary supplements. It provides a thorough investigation of bioactive compounds present in functional foods, including but not limited to polyphenols, carotenoids, omega fatty acids, prebiotics, probiotics, and dietary fiber, along with an overview of their potential to mitigate chronic illnesses. We engage in an in-depth exploration of regulatory frameworks, shed light on groundbreaking research advancements, and meticulously examine strategies for commercialization and the variety of global challenges that accompany them. Establishing scientific consensus, navigating complex regulatory processes, dealing with skeptical consumers, and rising levels of competition are all problems that need to be solved in this field. CONCLUSION The field of functional foods can advance further, promoting better public health outcomes, by deeply comprehending and addressing these complex dimensions.
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Affiliation(s)
- Ravi K Mittal
- Department of Pharmacy, Galgotias College of Pharmacy, Greater Noida, Uttar Pradesh, 201310, India
| | - Raghav Mishra
- Department of Pharmacy, GLA University, Mathura-281406, Uttar Pradesh, India
| | - Vikram Sharma
- Department of Pharmacy, Galgotias College of Pharmacy, Greater Noida, Uttar Pradesh, 201310, India
| | - Priyank Purohit
- School of Pharmacy, Graphic Era Hill University, Dehradun, Uttarakhand, 248002, India
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3
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Wu C, Chen H, Mei Y, Yang B, Zhao J, Stanton C, Chen W. Advances in research on microbial conjugated linoleic acid bioconversion. Prog Lipid Res 2024; 93:101257. [PMID: 37898352 DOI: 10.1016/j.plipres.2023.101257] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2023] [Revised: 10/24/2023] [Accepted: 10/25/2023] [Indexed: 10/30/2023]
Abstract
Conjugated linoleic acid (CLA) is a functional food ingredient with prebiotic properties that provides health benefits for various human pathologies and disorders. However, limited natural CLA sources in animals and plants have led microorganisms like Lactobacillus and Bifidobacterium to emerge as new CLA sources. Microbial conversion of linoleic acid to CLA is mediated by linoleic acid isomerase and multicomponent enzymatic systems, with CLA production efficiency dependent on microbial species and strains. Additionally, complex factors like LA concentration, growth status, culture substrates, precursor type, prebiotic additives, and co-cultured microbe identity strongly influence CLA production and isomer composition. This review summarizes advances in the past decade regarding microbial CLA production, including bacteria and fungi. We highlight CLA production and potential regulatory mechanisms and discuss using microorganisms to enhance CLA content and nutritional value of fermented products. We also identify primary microbial CLA production bottlenecks and provide strategies to address these challenges and enhance production through functional gene and enzyme mining and downstream processing. This review aims to provide a reference for microbial CLA production and broaden the understanding of the potential probiotic role of microbial CLA producers.
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Affiliation(s)
- Chen Wu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Haiqin Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.
| | - Yongchao Mei
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Bo Yang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Jianxin Zhao
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Catherine Stanton
- International Joint Research Centre for Probiotics & Gut Health, Jiangnan University, Wuxi 214122, PR China; Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland; APC Microbiome Ireland, University College Cork, Cork, Ireland
| | - Wei Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China; International Joint Research Centre for Probiotics & Gut Health, Jiangnan University, Wuxi 214122, PR China
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4
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Ostadzadeh M, Habibi Najafi MB, Ehsani MR. Lactic acid bacteria isolated from traditional Iranian butter with probiotic and cholesterol-lowering properties: In vitro and in situ activity. Food Sci Nutr 2023; 11:350-363. [PMID: 36655086 PMCID: PMC9834844 DOI: 10.1002/fsn3.3066] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2021] [Revised: 08/29/2022] [Accepted: 08/31/2022] [Indexed: 01/21/2023] Open
Abstract
Producing butter from yogurt is known as a traditional way practiced in Iran and elsewhere, particularly in rural areas. Lactic acid bacteria (LAB) with probiotic and cholesterol-lowering properties were isolated from traditional butter collected in different regions of Iran. Then, isolates were identified and applied as adjunct culture in industrial butter production. Ten samples of traditional Iranian butter were collected from local farms. Fifty-four isolates were considered LAB due to biochemical examinations. Molecular techniques then identified 10 strains showing high cholesterol reduction ability and tolerated bile and acid. The sequence analysis revealed that four isolates belonged to Enterococcus durans, four isolates to Lactobacillus, one isolate to Pediococcus, and one isolate to Neoscardovia. Lactobacillus brevis IBRC-M 11044, Pediococcus pentosaceus IBRC-M 11045, Neoscardovia arbecensis IBRC-M 4391 4378, and Lactobacillus pentosus IBRC-M 11043 were selected and applied as adjunct culture in producing four treatments of industrial butter. All examined strain treatments showed significant changes in cholesterol level of butter samples. Furthermore in all samples, the cholesterol content was significantly lower than control (p < .5). The highest level of cholesterol reduction was achieved in the butter sample prepared by Lactobacillus pentosus IBRC-M 11045. Sensory analysis showed that the butter sample with Neoscardovia arbecensis IBRC-M 4391 4378 was more acceptable than other butter samples. Due to our finding, it is valuable to incorporate these strains in butter production and introduce novel functional butter to market.
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Affiliation(s)
- Mahbubeh Ostadzadeh
- Department of Food Science and TechnologyFerdowsi University of MashhadMashhadIran
| | | | - Mohammad R. Ehsani
- Department of Food Science and Technology, Science and Research BranchIslamic Azad UniversityTehranIran
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5
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Khademi F, Naghizadeh Raeisi S, Younesi M, Motamedzadegan A, Rabiei K, Shojaei M, Rokni H, Falsafi M. Effect of probiotic bacteria on physicochemical, microbiological, textural, sensory properties and fatty acid profile of sour cream. Food Chem Toxicol 2022; 166:113244. [PMID: 35728727 DOI: 10.1016/j.fct.2022.113244] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2022] [Revised: 06/03/2022] [Accepted: 06/15/2022] [Indexed: 11/24/2022]
Abstract
Sour cream is a dairy product with good potential to act as a food carrier for probiotic bacteria. The effect of probiotic cultures on the quality of sour cream from dry dairy ingredients was assessed during 5 weeks of storage. The treatments design was as follows: Bifidobacterium, Bifidobacterium + Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus acidophilus + Lactobacillus casei and Lactobacillus casei. Fatty acids profile, texture, microbial load and sensory characteristics were analyzed. Comparison of fatty acids of different creams produced showed that there is a significant difference between the produced creams. There are a wide range of fatty acids in the structure of sour cream fat. Also, with the addition of these bacteria, the texture of the samples became firmer during storage. The sensory analyses showed that the addition of all three bacteria increased the overall acceptance of this product by the panelists. It is suggested that sour cream fortified with probiotics well orientated functional food had accepted composition and sensory properties.
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Affiliation(s)
- Feryal Khademi
- Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Khazar Abad Road, 578, Sari, Iran
| | - Shahram Naghizadeh Raeisi
- Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran.
| | - Mona Younesi
- Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
| | - Ali Motamedzadegan
- Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Khazar Abad Road, 578, Sari, Iran
| | - Khadijeh Rabiei
- Department of Chemistry, Faculty of Science, Qom University of Technology, Qom, Iran
| | - Moein Shojaei
- Department of Chemistry, Shahid Bahonar University of Kerman, Kerman, Iran
| | - Hassan Rokni
- Department of Chemical Engineering and Energy, Quchan University of Technology, Quchan, Iran
| | - Mahlagha Falsafi
- Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
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6
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Złoch M, Rafińska K, Sugajski M, Buszewska-Forajta M, Walczak-Skierska J, Railean V, Pomastowski P, Białczak D, Buszewski B. Lacticaseibacillus paracasei as a Modulator of Fatty Acid Compositions and Vitamin D3 in Cream. Foods 2022; 11:foods11111659. [PMID: 35681409 PMCID: PMC9179987 DOI: 10.3390/foods11111659] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Revised: 05/30/2022] [Accepted: 06/02/2022] [Indexed: 01/27/2023] Open
Abstract
Butter is an important source of essential fatty acids, lipid-soluble vitamins, and antioxidants in the diet. However, this study showed that the presence of the Lacticaseibacillus paracasei strain has a great influence on the fatty acid profile as well as provitamin D3 and vitamin D3 content in the cream—the raw material from which the butter is obtained. The addition of this lactic acid bacteria enriches the cream in 9-hexadecenoic acid, oleic acid, octadeca-9,12-dienoic acid, and conjugated linoleic acid, which exhibit antimutagenic and anticarcinogenic properties. Moreover, a higher level of monounsaturated fatty acids can extend the shelf life of butter in the future. In the present work, we observed that the presence of lactic acid bacteria contributed to an increase in the level of provitamin D after 6 h of incubation and an increase in the levels of vitamin D3 after 24 and 48 h. Fatty acid profiles and the content of vitamins were largely dependent on the presence of light and mixing, which are probably associated with the status of lipid peroxidation.
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Affiliation(s)
- Michał Złoch
- Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarina 7 St., 87-100 Torun, Poland; (M.Z.); (M.S.); (J.W.-S.); (B.B.)
- Centre for Modern Interdisciplinary Technologies, Nicolaus Copernicus University in Toruń, Wileńska 4 St., 87-100 Torun, Poland; (V.R.); (P.P.)
| | - Katarzyna Rafińska
- Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarina 7 St., 87-100 Torun, Poland; (M.Z.); (M.S.); (J.W.-S.); (B.B.)
- Correspondence:
| | - Mateusz Sugajski
- Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarina 7 St., 87-100 Torun, Poland; (M.Z.); (M.S.); (J.W.-S.); (B.B.)
| | - Magdalena Buszewska-Forajta
- Institute of Veterinary Medicine, Faculty of Biological and Veterinary Sciences, Nicolaus Copernicus University in Toruń, Lwowska 1, 87-100 Toruń, Poland;
| | - Justyna Walczak-Skierska
- Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarina 7 St., 87-100 Torun, Poland; (M.Z.); (M.S.); (J.W.-S.); (B.B.)
| | - Viorica Railean
- Centre for Modern Interdisciplinary Technologies, Nicolaus Copernicus University in Toruń, Wileńska 4 St., 87-100 Torun, Poland; (V.R.); (P.P.)
| | - Paweł Pomastowski
- Centre for Modern Interdisciplinary Technologies, Nicolaus Copernicus University in Toruń, Wileńska 4 St., 87-100 Torun, Poland; (V.R.); (P.P.)
| | - Dorota Białczak
- POLMLEK Grudziądz Sp. z o. o., Magazynowa 8 St., 86-300 Grudziądz, Poland;
| | - Bogusław Buszewski
- Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarina 7 St., 87-100 Torun, Poland; (M.Z.); (M.S.); (J.W.-S.); (B.B.)
- Centre for Modern Interdisciplinary Technologies, Nicolaus Copernicus University in Toruń, Wileńska 4 St., 87-100 Torun, Poland; (V.R.); (P.P.)
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7
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Functional Foods, Nutraceuticals and Probiotics: A Focus on Human Health. Microorganisms 2022; 10:microorganisms10051065. [PMID: 35630507 PMCID: PMC9143759 DOI: 10.3390/microorganisms10051065] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2022] [Revised: 05/19/2022] [Accepted: 05/19/2022] [Indexed: 02/04/2023] Open
Abstract
Functional foods are classified as traditional or staple foods that provide an essential nutritional level and share potentially positive effects on host health, including the reduction of disease by optimizing the immune system’s ability to prevent and control infections by pathogens, as well as pathologies that cause functional alterations in the host. This chapter reviews the most recent research and advances in this area and discusses some perspectives on what the future holds in this area.
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8
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Costa MA, Kuhn D, Rama GR, Lehn DN, Souza CFVD. Whey butter: a promising perspective for the dairy industry. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2022. [DOI: 10.1590/1981-6723.08821] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract Cheese whey is the main by-product obtained in the production of cheese. Despite its high nutritional value, approximately half of the whey volume generated is still disposed incorrectly, which causes damage to the ecosystem due to the high cheese whey pollutant load. Therefore, it is important to use this by-product and its components in an increasing number of applications, especially as food ingredient. This review aimed to show the technology of production of butter from whey cream, as well as showing the physico-chemical, sensory, and nutritional characteristics of the product. There were no significant variations in the physico-chemical composition of milk cream butter and whey cream butter in the literature available. As the technology to produce whey butter is quite simple, this by-product has potential to be exploited by the dairy industry. Additionally, further studies on production process, characterization, and sensory analysis are required to enable its large-scale production.
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Affiliation(s)
| | - Daniel Kuhn
- Universidade do Vale do Taquari, Brasil; Universidade do Vale do Taquari, Brasil
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Gao J, Li X, Zhang G, Sadiq FA, Simal-Gandara J, Xiao J, Sang Y. Probiotics in the dairy industry-Advances and opportunities. Compr Rev Food Sci Food Saf 2021; 20:3937-3982. [PMID: 33938124 DOI: 10.1111/1541-4337.12755] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2021] [Revised: 03/09/2021] [Accepted: 03/22/2021] [Indexed: 02/06/2023]
Abstract
The past two decades have witnessed a global surge in the application of probiotics as functional ingredients in food, animal feed, and pharmaceutical products. Among food industries, the dairy industry is the largest sector where probiotics are employed in a number of dairy products including sour/fermented milk, yogurt, cheese, butter/cream, ice cream, and infant formula. These probiotics are either used as starter culture alone or in combination with traditional starters, or incorporated into dairy products following fermentation, where their presence imparts many functional characteristics to the product (for instance, improved aroma, taste, and textural characteristics), in addition to conferring many health-promoting properties. However, there are still many challenges related to the stability and functionality of probiotics in dairy products. This review highlights the advances, opportunities, and challenges of application of probiotics in dairy industries. Benefits imparted by probiotics to dairy products including their role in physicochemical characteristics and nutritional properties (clinical and functional perspective) are also discussed. We transcend the traditional concept of the application of probiotics in dairy products and discuss paraprobiotics and postbiotics as a newly emerged concept in the field of probiotics in a particular relation to the dairy industry. Some potential applications of paraprobiotics and postbiotics in dairy products as functional ingredients for the development of functional dairy products with health-promoting properties are briefly elucidated.
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Affiliation(s)
- Jie Gao
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Xiyu Li
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Guohua Zhang
- School of Life Science, Shanxi University, Taiyuan, China
| | | | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, Ourense, Spain
| | - Jianbo Xiao
- Institute of Chinese Medical Sciences, State Key Laboratory of Quality Research in Chinese Medicine, University of Macau, Taipa, China
| | - Yaxin Sang
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
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10
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Sun Y, Peng C, Wang J, Sun H, Guo S, Zhang H. Metabolic footprint analysis of volatile metabolites to discriminate between different key time points in the fermentation and storage of starter cultures and probiotic Lactobacillus casei Zhang milk. J Dairy Sci 2021; 104:2553-2563. [PMID: 33455777 DOI: 10.3168/jds.2020-18968] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2020] [Accepted: 09/14/2020] [Indexed: 11/19/2022]
Abstract
Interest has been growing in the co-fermentation of starter cultures with probiotic bacteria in milk. However, the representative metabolites and metabolic changes at different key time points during milk fermentation and storage in starter cultures and probiotic bacteria are still unclear. In this study, we used gas chromatography/mass spectrometry-based metabolomics to identify volatile metabolites and discriminate between 6 different time points [fermentation initiation (FI), fermentation curd (FC), fermentation termination (FT), storage 1 d (S1d), storage 7 d (S7d), and storage 14 d (S14d)] during the fermentation and storage of starter cultures and Lactobacillus casei Zhang milk. Of the 52 volatile metabolites identified, 15 contributed to discrimination of the 6 time points. Then, using the profile from the different time points, we analyzed pairwise comparisons (FI vs. FC; FC vs. FT; FT vs. S1d; S1d vs. S7d; S7d vs. S14d); these time-lapse comparisons showed metabolic progressions from one fermentation stage to the next. We found representative and exclusive metabolites at specific fermentation and storage time points. The greatest difference in metabolites occurred between FC and FT, and the metabolic profiles between S7d and S14d were most similar. Interestingly, decanoic acid, octanoic acid, and hexanoic acid reached their highest level at storage 14 d, indicating that the post-fermentation storage of fermented milk with L. casei Zhang may add more probiotic functions. This work provides detailed insight into the time-specific profiles of volatile metabolites and their dynamic changes; these data may be used for understanding and eventually predicting metabolic changes in milk fermentation and storage, where probiotic strains may be used.
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Affiliation(s)
- Yaru Sun
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Chuantao Peng
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Jicheng Wang
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Haotian Sun
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Shuai Guo
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Heping Zhang
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot 010018, China.
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11
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Behavior of different Bacillus strains with claimed probiotic properties throughout processed cheese ("requeijão cremoso") manufacturing and storage. Int J Food Microbiol 2019; 307:108288. [PMID: 31421399 DOI: 10.1016/j.ijfoodmicro.2019.108288] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2018] [Revised: 05/23/2019] [Accepted: 08/04/2019] [Indexed: 02/06/2023]
Abstract
Even though spore-forming bacteria have been mainly linked to spoilage or foodborne pathogens vehiculated through foods, some strains of Bacillus can potentially present probiotic properties. The advantage of incorporating probiotic Bacillus strains in foods relies mainly on the fact that these microorganisms present high resistance to harsh processing conditions. "Requeijão cremoso" is a type of processed cheese highly appreciated in Brazil. During processing, this product is submitted to several harsh conditions (heating at 90 °C, for instance), leading to the inactivation of probiotic bacteria belonging to Lactobacillus and Bifidobacterium genera. That fact has precluded the development of probiotic "requeijão cremoso" products; however, probiotic Bacillus strains may comprise a promising alternative to overcome the low resistance of traditional probiotics to food processing. The objective of this study was to evaluate the behavior of different Bacillus strains with claimed probiotic properties throughout processed cheese ("requeijão cremoso") manufacturing. A total of five different Bacillus strains with claimed probiotic properties (B. coagulans MTCC 5856, B. coagulans GBI-30 6086, B. subtilis PXN 21, B. subtilis PB6, and B. flexus HK1) were individually inoculated at different stages of manufacture - curd pasteurization, coagulation, and fusion - of "requeijão cremoso" and their survival in each of these stages was determined. The survival of B. coagulans GBI-30 6086 was further assessed throughout "requeijão cremoso" production and shelf life (45 days at 6 °C). Besides, the chemical composition, level of proteolysis, and fatty acid profile of the treatments during shelf life were evaluated. The fusion stage was found as the most appropriate for the addition of B. coagulans GBI-30 6086, which allows the production of probiotic "requeijão cremoso" and facilitates the technological process while preventing the occurrence of final product recontamination.
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12
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Effect of fermentation temperature and different Streptococcus thermophilus to Lactobacillus bulgaricus ratios on Kermanshahi roghan and yoghurt fatty acid profiles. J DAIRY RES 2018; 85:472-475. [PMID: 30101732 DOI: 10.1017/s0022029918000626] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
The objective of the study reported in this Research Communication was to investigate the effect of fermentation temperature (37 and 45 °C) and different ratios of Streptococcus thermophilus to Lactobacillus bulgaricus (3 : 1, 1 : 1 and 1 : 3) on Kermanshahi roghan and yoghurt fatty acid profiles (FAP) in order to obtain a product with optimized fatty acid profiles. Kermanshahi roghan is a yoghurt by-product in western Iran (Kermanshah). The results revealed that incubation temperature at 37 °C as compared to 45 °C had a better effect on fatty acid profiles of roghan and yoghurt. Furthermore, the results showed that fatty acid profile of roghan is better than yoghurt at two experimental temperatures. On the other hand, the roghan products made by equal ratio of S. thermophilus and L. bulgaricus (1 : 1) had the best quality of fatty acid profiles. Although a lower incubation temperature increases incubation time, our finding suggests that inoculation ratio 1 : 1 at 37 °C as compared to 45 °C can affect the quality of roghan and yoghurt fatty acid profiles.
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13
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Chalabi M, Bahrami G, Mostafaie A. Kermanshahi roghan and yoghurt: Comparison of fatty acid profiles and lipid qualities. INT J DAIRY TECHNOL 2018. [DOI: 10.1111/1471-0307.12541] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Maryam Chalabi
- Medical Biology Research Center; Kermanshah University of Medical Sciences; Sorkheh Ligeh, P.O. Box 1568 Kermanshah Iran
| | - Gholamreza Bahrami
- Medical Biology Research Center; Kermanshah University of Medical Sciences; Sorkheh Ligeh, P.O. Box 1568 Kermanshah Iran
| | - Ali Mostafaie
- Medical Biology Research Center; Kermanshah University of Medical Sciences; Sorkheh Ligeh, P.O. Box 1568 Kermanshah Iran
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14
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Gorissen L, Leroy F, De Vuyst L, De Smet S, Raes K. Bacterial production of conjugated linoleic and linolenic Acid in foods: a technological challenge. Crit Rev Food Sci Nutr 2016; 55:1561-74. [PMID: 24915316 DOI: 10.1080/10408398.2012.706243] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Conjugated linoleic acid (CLA) and conjugated linolenic acid (CLNA) isomers are present in foods derived from ruminants as a result of the respective linoleic acid (LA) and α-linolenic acid (LNA) metabolism by ruminal microorganisms and in animals' tissues. CLA and CLNA have isomer-specific, health-promoting properties, including anticarcinogenic, antiatherogenic, anti-inflammatory, and antidiabetic activity, as well as the ability to reduce body fat. Besides ruminal microorganisms, such as Butyrivibrio fibrisolvens, many food-grade bacteria, such as bifidobacteria, lactic acid bacteria (LAB), and propionibacteria, are able to convert LA and LNA to CLA and CLNA, respectively. Linoleate isomerase activity, responsible for this conversion, is strain-dependent and probably related to the ability of the producer strain to tolerate the toxic effects of LA and LNA. Since natural concentrations of CLA and CLNA in ruminal food products are relatively low to exert their health benefits, food-grade bacteria with linoleate isomerase activity could be used as starter or adjunct cultures to develop functional fermented dairy and meat products with increased levels of CLA and CLNA or included in fermented products as probiotic cultures. However, results obtained so far are below expectations due to technological bottlenecks. More research is needed to assess if bacterial production kinetics can be increased and can match food processing requirements.
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Affiliation(s)
- Lara Gorissen
- a Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Production, Ghent University , B-9090 Melle, Belgium
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15
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Yilmaz-Ersan L, Ozcan T, Akpinar-Bayizit A, Turan MA, Taskin MB. Probiotic Cream: Viability of Probiotic Bacteria and Chemical Characterization. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12797] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Lutfiye Yilmaz-Ersan
- Department of Food Engineering, Faculty of Agriculture; Uludag University; Bursa Turkey
| | - Tulay Ozcan
- Department of Food Engineering, Faculty of Agriculture; Uludag University; Bursa Turkey
| | - Arzu Akpinar-Bayizit
- Department of Food Engineering, Faculty of Agriculture; Uludag University; Bursa Turkey
| | - Murat Ali Turan
- Department of Soil Science and Plant Nutrition, Faculty of Agriculture; Uludag University; Bursa Turkey
| | - Mehmet Burak Taskin
- Department of Soil Science and Plant Nutrition, Faculty of Agriculture; Ankara University; Ankara Turkey
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16
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Barbosa IC, Oliveira MEG, Madruga MS, Gullón B, Pacheco MTB, Gomes AMP, Batista ASM, Pintado MME, Souza EL, Queiroga RCRE. Influence of the addition of Lactobacillus acidophilus La-05, Bifidobacterium animalis subsp. lactis Bb-12 and inulin on the technological, physicochemical, microbiological and sensory features of creamy goat cheese. Food Funct 2016; 7:4356-4371. [DOI: 10.1039/c6fo00657d] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
We evaluated the effects of addition of probiotic cultures and inulin on the quality of creamy goat cheese.
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Affiliation(s)
- Ilsa C. Barbosa
- Agribusiness Coordination
- Federal Institute of Education
- Science and Technology of Pernambuco
- Vitória de Santo Antão-PE
- Brazil
| | - Maria E. G. Oliveira
- Center of Education and Health
- Federal University of Campina Grande
- Cuité-PB
- Brazil
| | - Marta S. Madruga
- Technology Center
- Department of Food Engineering
- Federal University of Paraíba
- João Pessoa – PB
- Brazil
| | - Beatriz Gullón
- School of Biotechnology
- Portuguese Catholic University
- Porto
- Portugal
| | - Maria T. B. Pacheco
- Institute of Food Technology
- Department of Agriculture
- Center of Food Chemistry and Applied Nutrition
- Campinas-SP
- Brazil
| | - Ana M. P. Gomes
- School of Biotechnology
- Portuguese Catholic University
- Porto
- Portugal
| | - Ana S. M. Batista
- Animal Science Coordination
- State University Vale do Acaraú
- Sobral-CE
- Brazil
| | | | - Evandro L. Souza
- Department of Nutrition
- Health Sciences Center
- Federal University of Paraíba
- João Pessoa-PB
- Brazil
| | - Rita C. R. E. Queiroga
- Department of Nutrition
- Health Sciences Center
- Federal University of Paraíba
- João Pessoa-PB
- Brazil
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17
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Erkaya T, Ürkek B, Doğru Ü, Çetin B, Şengül M. Probiotic butter: Stability, free fatty acid composition and some quality parameters during refrigerated storage. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2015.04.011] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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18
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Florence ACR, Béal C, Silva RC, Bogsan CS, Pilleggi ALO, Gioielli LA, Oliveira MN. Fatty acid profile, trans-octadecenoic, α-linolenic and conjugated linoleic acid contents differing in certified organic and conventional probiotic fermented milks. Food Chem 2012; 135:2207-14. [DOI: 10.1016/j.foodchem.2012.07.026] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2012] [Revised: 06/18/2012] [Accepted: 07/04/2012] [Indexed: 11/28/2022]
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19
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Alves LL, Richards NSPS, Mattanna P, Andrade DF, S Rezer AP, Milani LIG, Cruz AG, Faria JAF. Cream cheese as a symbiotic food carrier usingBifidobacterium animalisBb-12 andLactobacillus acidophilusLa-5 and inulin. INT J DAIRY TECHNOL 2012. [DOI: 10.1111/j.1471-0307.2012.00880.x] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Larissa L Alves
- Departamento de Tecnologia e Ciência dos Alimentos- Av. Roraima; Universidade Federal de Santa Maria (UFSM); Santa Maria; RS; Brasil
| | - Neila S P S Richards
- Departamento de Tecnologia e Ciência dos Alimentos- Av. Roraima; Universidade Federal de Santa Maria (UFSM); Santa Maria; RS; Brasil
| | - Paula Mattanna
- Departamento de Tecnologia e Ciência dos Alimentos- Av. Roraima; Universidade Federal de Santa Maria (UFSM); Santa Maria; RS; Brasil
| | - Diego F Andrade
- Departamento de Tecnologia e Ciência dos Alimentos- Av. Roraima; Universidade Federal de Santa Maria (UFSM); Santa Maria; RS; Brasil
| | - Adriano P S Rezer
- Departamento de Tecnologia e Ciência dos Alimentos- Av. Roraima; Universidade Federal de Santa Maria (UFSM); Santa Maria; RS; Brasil
| | - Liana I G Milani
- Departamento de Tecnologia e Ciência dos Alimentos- Av. Roraima; Universidade Federal de Santa Maria (UFSM); Santa Maria; RS; Brasil
| | - Adriano G Cruz
- Faculdade de Engenharia de Alimentos; Universidade Estadual de Campinas (UNICAMP); Campinas; SP; Brasil
| | - José A F Faria
- Faculdade de Engenharia de Alimentos; Universidade Estadual de Campinas (UNICAMP); Campinas; SP; Brasil
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20
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dos Santos KM, Bomfim MA, Vieira AD, Benevides SD, Saad SM, Buriti FC, Egito AS. Probiotic caprine Coalho cheese naturally enriched in conjugated linoleic acid as a vehicle for Lactobacillus acidophilus and beneficial fatty acids. Int Dairy J 2012. [DOI: 10.1016/j.idairyj.2011.12.001] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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21
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Fibers from fruit by-products enhance probiotic viability and fatty acid profile and increase CLA content in yoghurts. Int J Food Microbiol 2012; 154:135-44. [DOI: 10.1016/j.ijfoodmicro.2011.12.025] [Citation(s) in RCA: 114] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2011] [Revised: 10/22/2011] [Accepted: 12/16/2011] [Indexed: 11/18/2022]
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22
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Inulin and probiotic concentration effects on fatty and linoleic conjugated acids in cream cheeses. Eur Food Res Technol 2011. [DOI: 10.1007/s00217-011-1558-x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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23
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24
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Macouzet M, Robert N, Lee BH. Genetic and functional aspects of linoleate isomerase in Lactobacillus acidophilus. Appl Microbiol Biotechnol 2010; 87:1737-42. [DOI: 10.1007/s00253-010-2634-z] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2010] [Revised: 04/14/2010] [Accepted: 04/17/2010] [Indexed: 12/25/2022]
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25
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Florence ACR, da Silva RC, do Espírito Santo AP, Gioielli LA, Tamime AY, de Oliveira MN. Increased CLA content in organic milk fermented by bifidobacteria or yoghurt cultures. ACTA ACUST UNITED AC 2009. [DOI: 10.1051/dst/2009030] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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26
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Macouzet M, Lee B, Robert N. Production of conjugated linoleic acid by probioticLactobacillus acidophilusLa-5. J Appl Microbiol 2009; 106:1886-91. [DOI: 10.1111/j.1365-2672.2009.04164.x] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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