1
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Cai Z, Guo Y, Zheng Q, Liu Z, Zhong G, Zeng L, Huang M, Pan D, Wu Z. Screening of a potential probiotic Lactiplantibacillus plantarum NUC08 and its synergistic effects with yogurt starter. J Dairy Sci 2024; 107:2760-2773. [PMID: 38135047 DOI: 10.3168/jds.2023-24113] [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: 08/22/2023] [Accepted: 11/26/2023] [Indexed: 12/24/2023]
Abstract
This study aims to identify lactic acid bacteria (LAB) isolates possessing physiological characteristics suitable for use as probiotics in yogurt fermentation. Following acid and bile salt tolerance tests, Lactiplantibacillus plantarum (NUC08 and NUC101), Lacticaseibacillus rhamnosus (NUC55 and NUC201), and Lacticaseibacillus paracasei (NUC159, NUC216, and NUC351) were shortlisted based on intraspecies distribution for further evaluation. Their physiological probiotic properties, including transit tolerance, adhesion, autoaggregation, surface hydrophobicity, biofilm formation, and antibacterial activity, were assessed. Principal component analysis indicated that Lactiplantibacillus plantarum NUC08 was the preferred choice among the evaluated strains. Subsequent investigations revealed that co-culturing Lactiplantibacillus plantarum NUC08 with 2 yogurt starter strains resulted in a cooperative and synergistic effect, enhancing the growth of mixed strains and increasing their tolerance to simulated gastric and intestinal conditions. Additionally, when Vibrio harveyi bioluminescent reporter strain was used, the 3 cocultured strains cooperated to induce the activity of a quorum sensing (QS) molecule autoinducer-2 (AI-2), hinting a potential connection between phenotypic traits and QS in the cocultured strains. Importantly, LAB viable counts were significantly higher in yogurt co-fermented with Lactiplantibacillus plantarum NUC08, consistently throughout the storage period. In conclusion, the study demonstrates that the probiotic strain Lactiplantibacillus plantarum NUC08 can be employed in synergy with yogurt starter strains, affirming its potential for use in the development of functional fermented dairy products.
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Affiliation(s)
- Zhendong Cai
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, 315800, China
| | - Yingqi Guo
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, 315800, China
| | - Qing Zheng
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, 315800, China
| | - Zhenmin Liu
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co. Ltd., Shanghai, 200436, China
| | - Guowei Zhong
- Department of Pathogen Biology, School of Basic Medical Sciences, Nanjing Medical University, Nanjing, 211166, China
| | - Liping Zeng
- Department of Pathogen Biology, School of Basic Medical Sciences, Nanjing Medical University, Nanjing, 211166, China.
| | - Mingquan Huang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing, 100048, China
| | - Daodong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, 315800, China
| | - Zhen Wu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, 315800, China.
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2
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Eussen SRBM, Wielders S, de Rooij WE, Van Ampting MTJ, Van Esch BCAM, de Vries JHM, Bredenoord AJ, Vlieg‐Boerstra B. Dietary composition of adult eosinophilic esophagitis patients is related to disease severity. Immun Inflamm Dis 2024; 12:e1206. [PMID: 38456617 PMCID: PMC10921897 DOI: 10.1002/iid3.1206] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2023] [Revised: 02/07/2024] [Accepted: 02/15/2024] [Indexed: 03/09/2024] Open
Abstract
BACKGROUND In addition to the elimination diet, dietary composition may influence disease severity in patients with eosinophilic esophagitis (EoE) through modulation of the immune response. AIM To explore the immunomodulatory role of nutrition before and during elimination diet in adult EoE patients. METHODS Nutritional intake was assessed in 39 Dutch adult EoE patients participating in the Supplemental Elemental Trial (Dutch trial registry NL6014, NTR6778) using 3-day food diaries. In this randomized controlled trial, diagnosed patients received either a four-food elimination diet alone (FFED) or FFED with addition of an amino acid-based formula for 6 weeks. Multiple linear regression analyses were performed to assess associations between the intake of nutrients and food groups per 1000 kCal and peak eosinophil count/high power field (PEC), both at baseline and after 6 weeks. RESULTS At baseline, we found a statistically significant negative (thus favorable) relationship between the intake of protein, total fat, phosphorus, zinc, vitamin B12, folate, and milk products and PEC (p < .05), while calcium (p = .058) and full-fat cheese/curd (p = .056) were borderline (favorably) significant. In contrast, total carbohydrates, prepacked fruit juice, and white bread were significantly positively (unfavorable) related to PEC (p < .05), while ultra-processed meals (p = .059) were borderline (unfavorably) significant. After dietary intervention, coffee/tea were significantly negatively (favorably) related to PEC, hummus/legumes were significantly positively (unfavorably) related with PEC, while peanuts were borderline significantly positively related (p = .058). CONCLUSION Dietary composition may be related to inflammation in adult EoE patients. High-quality and anti-inflammatory diets may be a promising adjuvant therapy in the dietary management of EoE.
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Affiliation(s)
| | - Sanne Wielders
- Division of Human NutritionWageningen UniversityWageningenThe Netherlands
| | - Willemijn E. de Rooij
- Department of Gastroenterology & HepatologyAmsterdam University Medical CenterAmsterdamThe Netherlands
| | | | - Betty C. A. M. Van Esch
- Danone Nutricia ResearchUtrechtThe Netherlands
- Division of Pharmacology, Utrecht Institute for Pharmaceutical Sciences, Faculty of ScienceUtrecht UniversityUtrechtThe Netherlands
| | | | - Albert J. Bredenoord
- Department of Gastroenterology & HepatologyAmsterdam University Medical CenterAmsterdamThe Netherlands
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3
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Penha Rodrigues Pereira E, Silva da Graça J, Manfrinato Ferreira B, Fasura Balthazar C, Xavier-Santos D, França Bezerril F, Magnani M, Sant'Ana AS. What are the main obstacles to turning foods healthier through probiotics incorporation? a review of functionalization of foods by probiotics and bioactive metabolites. Food Res Int 2024; 176:113785. [PMID: 38163702 DOI: 10.1016/j.foodres.2023.113785] [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: 07/07/2023] [Revised: 11/15/2023] [Accepted: 11/27/2023] [Indexed: 01/03/2024]
Abstract
Functional foods are gaining significant attention from people all over the world. When added to foods, probiotic bacteria can turn them healthier and confer beneficial health effects, such as improving the immune system and preventing cancer, diabetes, and cardiovascular disease. However, adding probiotics to foods is a challenging task. The processing steps often involve high temperatures, and intrinsic food factors, such as pH, water activity, dissolved oxygen, post-acidification, packaging, and cold storage temperatures, can stress the probiotic strain and impact its viability. Moreover, it is crucial to consider these factors during food product development to ensure the effectiveness of the probiotic strain. Among others, techniques such as microencapsulation and lyophilization, have been highlighted as industrial food functionalization strategies. In this review, we present and discuss alternatives that may be used to functionalize foods by incorporating probiotics and/or delivering bioactive compounds produced by probiotics. We also emphasize the main challenges in different food products and the technological characteristics influencing them. The knowledge available here may contribute to overcoming the practical obstacles to food functionalization with probiotics.
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Affiliation(s)
| | - Juliana Silva da Graça
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, Brazil
| | - Beatriz Manfrinato Ferreira
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, Brazil
| | - Celso Fasura Balthazar
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, Brazil
| | - Douglas Xavier-Santos
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, Brazil
| | - Fabrícia França Bezerril
- Department of Food Engineering, Center of Technology, Federal University of Paraíba, Paraíba, Brazil
| | - Marciane Magnani
- Department of Food Engineering, Center of Technology, Federal University of Paraíba, Paraíba, Brazil.
| | - Anderson S Sant'Ana
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, Brazil
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4
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Ramsing R, Santo R, Kim BF, Altema-Johnson D, Wooden A, Chang KB, Semba RD, Love DC. Dairy and Plant-Based Milks: Implications for Nutrition and Planetary Health. Curr Environ Health Rep 2023; 10:291-302. [PMID: 37300651 PMCID: PMC10504201 DOI: 10.1007/s40572-023-00400-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 04/26/2023] [Indexed: 06/12/2023]
Abstract
PURPOSE OF REVIEW Dairy milk products are dominant in the market; however, plant-based milks are gaining prominence among USA consumers. Many questions remain about how plant-based milk products compare to dairy milk from a nutrition, public health, and planetary health perspective. Here, we compare the retail sales, nutrient profiles, and known health and environmental impacts of the production and consumption of dairy and plant-based milks and identify knowledge gaps for future studies. For our plant-based milk comparisons, we reviewed almond, soy, oat, coconut, rice, pea, cashew, and other plant-based milks as data were available. RECENT FINDINGS The retail unit price of plant-based milks was generally higher than that of cow's milk, making it less accessible to lower-income groups. Many plant-based milks are fortified to match the micronutrient profile of dairy milk more closely. Notable differences remained, especially in protein, zinc, and potassium, depending on the base ingredient and individual product. Some plant-based milks contain added sugar to improve flavor. Plant-based milks were generally associated with lower environmental impacts (e.g., greenhouse gas emissions, water use) than cow's milk, with the notable exception of the higher water footprint of almond milk. This review of recent studies and consumer purchases confirmed that retail sales of plant-based milks are increasing and shifting among products. Further research is needed to better characterize the environmental impacts of newer plant-based milks, such as cashew, hemp, and pea milks; consumer attitudes and behavior towards plant-based milks; and the safety and potential health effects related to their long-term and more frequent consumption.
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Affiliation(s)
- Rebecca Ramsing
- Johns Hopkins Center for a Livable Future, Johns Hopkins University, Baltimore, MD, USA.
- Department of Environmental Health and Engineering, Johns Hopkins Bloomberg School of Public Health, Baltimore, MD, USA.
| | - Raychel Santo
- Johns Hopkins Center for a Livable Future, Johns Hopkins University, Baltimore, MD, USA
- Department of Environmental Health and Engineering, Johns Hopkins Bloomberg School of Public Health, Baltimore, MD, USA
| | - Brent F Kim
- Johns Hopkins Center for a Livable Future, Johns Hopkins University, Baltimore, MD, USA
- Department of Environmental Health and Engineering, Johns Hopkins Bloomberg School of Public Health, Baltimore, MD, USA
| | - Daphene Altema-Johnson
- Johns Hopkins Center for a Livable Future, Johns Hopkins University, Baltimore, MD, USA
- Department of Environmental Health and Engineering, Johns Hopkins Bloomberg School of Public Health, Baltimore, MD, USA
| | - Alyssa Wooden
- Johns Hopkins Center for a Livable Future, Johns Hopkins University, Baltimore, MD, USA
- Department of Environmental Health and Engineering, Johns Hopkins Bloomberg School of Public Health, Baltimore, MD, USA
| | - Kenjin B Chang
- Johns Hopkins Center for a Livable Future, Johns Hopkins University, Baltimore, MD, USA
- Department of Human Centered Design, College of Human Ecology, Cornell University, Ithaca, NY, USA
| | - Richard D Semba
- Johns Hopkins Center for a Livable Future, Johns Hopkins University, Baltimore, MD, USA
- Wilmer Eye Institute, Johns Hopkins University School of Medicine, Baltimore, MD, USA
| | - David C Love
- Johns Hopkins Center for a Livable Future, Johns Hopkins University, Baltimore, MD, USA
- Department of Environmental Health and Engineering, Johns Hopkins Bloomberg School of Public Health, Baltimore, MD, USA
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5
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Maftei NM, Iancu AV, Elisei AM, Gurau TV, Ramos-Villarroel AY, Lisa EL. Functional Characterization of Fermented Beverages Based on Soy Milk and Sea Buckthorn Powder. Microorganisms 2023; 11:1493. [PMID: 37374995 DOI: 10.3390/microorganisms11061493] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2023] [Revised: 05/31/2023] [Accepted: 06/02/2023] [Indexed: 06/29/2023] Open
Abstract
Limitations of dairy products, such as lactose intolerance, problems related to a high cholesterol intake in diet, malabsorption, and the requirement for cold storage facilities, as well as an increasing demand for new foods and tastes, have initiated a trend in the development of non-dairy probiotic products. The possibility of producing beverages based on soy milk, sea buckthorn powder, and fermented by Bifidobacterium bifidus (Bb-12®, Bb) strain at different temperatures (30 °C and 37 °C) was examined. Strain viability, pH, and titratable acidity were measured during the fermentation period while the viability, pH, titratable acidity, and water holding capacity were determined during the storage time at 4 °C ± 1 °C within 14 days. Additionally, the survival and stability of Bb-12®, inoculated into a functional beverage when exposed to simulated gastrointestinal tract conditions, were assessed. The results obtained in this study revealed that the content of potent bioactive compounds in fermented soy milk and sea buckthorn powder depends on the processing conditions, the bacteria used in the fermentation step, and storage time.
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Affiliation(s)
- Nicoleta-Maricica Maftei
- Research Centre in the Medical-Pharmaceutical Field, Faculty of Medicine and Pharmacy University "Dunărea de Jos", 800008 Galati, Romania
- Medical Laboratory Department, Clinical Hospital of Children Hospital "Sf. Ioan", 800487 Galati, Romania
| | - Alina-Viorica Iancu
- Research Centre in the Medical-Pharmaceutical Field, Faculty of Medicine and Pharmacy University "Dunărea de Jos", 800008 Galati, Romania
- Medical Laboratory Department, Clinical Hospital of Infectious Diseases "Sf. Cuvioasa Parascheva", 800179 Galati, Romania
| | - Alina Mihaela Elisei
- Research Centre in the Medical-Pharmaceutical Field, Faculty of Medicine and Pharmacy University "Dunărea de Jos", 800008 Galati, Romania
| | - Tudor Vladimir Gurau
- Research Centre in the Medical-Pharmaceutical Field, Faculty of Medicine and Pharmacy University "Dunărea de Jos", 800008 Galati, Romania
| | - Ana Yndira Ramos-Villarroel
- School of Science of Agro and Environment, Campus the Guaritos, University of Oriente, Av. University, Maturín 6201, Venezuela
| | - Elena Lacramioara Lisa
- Research Centre in the Medical-Pharmaceutical Field, Faculty of Medicine and Pharmacy University "Dunărea de Jos", 800008 Galati, Romania
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6
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Zanchini R, Di Vita G, Panzone L, Brun F. What Is the Value of a "Mountain Product" Claim? A Ranking Conjoint Experiment on Goat's Milk Yoghurt. Foods 2023; 12:foods12102059. [PMID: 37238877 DOI: 10.3390/foods12102059] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2023] [Revised: 05/06/2023] [Accepted: 05/17/2023] [Indexed: 05/28/2023] Open
Abstract
Rural development is complex in marginal and disadvantaged areas, such as mountains, which impose high labour costs and restrict farmers in their choices of crop and livestock. To recognise this problem, the European Union regulates the use of the optional quality term "Mountain product" on the label. Consumers may recognise this label and be more willing to pay for it, resulting in higher revenues for producers using it. This study estimates the willingness to pay (WTP) for a mountain quality label. This WTP is then compared to that of functional and nutrition claims. For this purpose, we used a ranking conjoint experiment, using goat's milk yoghurt-a typical mountain product-as a case study. Using a rank-ordered logit, we show that mountain quality labels generate a significant WTP, higher than that of functional claims. WTP differs by the demographic profile of the consumer. The study provided useful insights about the combination of the mountain quality label with different attributes. However, future studies are needed to adequately understand the potential of mountain certification as a supporting tool for farmers in marginal areas and for rural development.
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Affiliation(s)
- Raffaele Zanchini
- Department of Agricultural, Forest and Food Sciences (DISAFA), University of Turin, Largo Braccini, 2, Grugliasco, 10095 Torino, Italy
| | - Giuseppe Di Vita
- Department of Veterinary Sciences, University of Messina, Polo Universitario dell'Annunziata, 98168 Messina, Italy
| | - Luca Panzone
- School of Natural and Environmental Sciences, Newcastle University, Newcastle upon Tyne NE1 7RU, Tyne and Wear, UK
| | - Filippo Brun
- Department of Agricultural, Forest and Food Sciences (DISAFA), University of Turin, Largo Braccini, 2, Grugliasco, 10095 Torino, Italy
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7
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Yamamoto-Hanada K, Sato M, Toyokuni K, Irahara M, Hiraide-Kotaki E, Harima-Mizusawa N, Morita H, Matsumoto K, Ohya Y. Combination of heat-killed Lactiplantibacillus plantarum YIT 0132 (LP0132) and oral immunotherapy in cow's milk allergy: a randomised controlled trial. Benef Microbes 2023; 14:17-30. [PMID: 36815492 DOI: 10.3920/bm2022.0064] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/24/2023]
Abstract
Safer and more effective cow milk (CM)-oral immunotherapy that does not induce allergic reactions has not yet been standardised. We sought to explore the efficacy and feasibility of a combination of heat-killed Lactiplantibacillus plantarum YIT 0132 (LP0132) and oral immunotherapy for treating IgE-mediated cow milk allergy (CMA). We conducted a 24-week, double-blind, randomised (1:1), two-arm, parallel-group, placebo-controlled, phase 2 trial of LP0132 intervention for treating IgE-mediated CMA in children aged 1-18 years (n=60) from January 29, 2018 to July 12, 2019 in Tokyo, Japan. Participants were randomly assigned to the LP0132 group receiving citrus juice fermented with LP0132 or to the control group receiving citrus juice without. Both groups received low-dose slow oral immunotherapy with CM. The primary outcome was improved tolerance to CM, proven by the CM challenge test at 24 weeks. Secondary outcomes were changes in serum biomarkers of serum-specific β-lactoglobulin-IgE (sIgE) and β-lactoglobulin-IgG4 (sIgG4). Exploratory outcomes included changes in serum cytokine levels and gut microbiota composition. A total of 61 participants were included. Finally, 31 children were assigned to the LP0132 group and 30 to the control group, respectively. After the intervention, 41.4 and 37.9% of the participants in the LP0132 and control groups, respectively, showed improved tolerance to CM. In serum biomarkers after the intervention, the sIgG4 level was significantly higher, and interleukin (IL)-5 and IL-9 were significantly lower, in the LP0132 group than in the control group. In the gut microbiome, the α-diversity and Lachnospiraceae increased significantly in the LP0132 group, and Lachnospiraceae after the intervention was significantly higher in the LP0132 group than in the control group. In conclusion, low-dose oral immunotherapy with modulating gut microbiota might be a safer and more effective approach for treating cow's milk allergy.
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Affiliation(s)
- K Yamamoto-Hanada
- Allergy Center, National Center for Child Health and Development, 2-10-1 Okura, 1578535 Tokyo, Japan
| | - M Sato
- Allergy Center, National Center for Child Health and Development, 2-10-1 Okura, 1578535 Tokyo, Japan
| | - K Toyokuni
- Allergy Center, National Center for Child Health and Development, 2-10-1 Okura, 1578535 Tokyo, Japan
| | - M Irahara
- Allergy Center, National Center for Child Health and Development, 2-10-1 Okura, 1578535 Tokyo, Japan
| | - E Hiraide-Kotaki
- Yakult Central Institute for Microbiological Research, 5-11 Izumi, Kunitachi, Tokyo 186-8650, Japan
| | - N Harima-Mizusawa
- Yakult Central Institute for Microbiological Research, 5-11 Izumi, Kunitachi, Tokyo 186-8650, Japan
| | - H Morita
- Department of Allergy and Clinical Immunology, National Research Institute for Child Health and Development, 2-10-1 Okura, 1578535 Tokyo, Japan
| | - K Matsumoto
- Department of Allergy and Clinical Immunology, National Research Institute for Child Health and Development, 2-10-1 Okura, 1578535 Tokyo, Japan
| | - Y Ohya
- Allergy Center, National Center for Child Health and Development, 2-10-1 Okura, 1578535 Tokyo, Japan
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8
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Wang C, Gao L, Gao Y, Yang G, Zhao Z, Zhao Y, Wang J, Li S. Evaluation of Pediococcus acidilacticiAS185 as an adjunct culture in probiotic cheddar cheese manufacture. Food Sci Nutr 2023; 11:1572-1583. [PMID: 36911834 PMCID: PMC10002913 DOI: 10.1002/fsn3.3198] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Revised: 12/08/2022] [Accepted: 12/08/2022] [Indexed: 12/24/2022] Open
Abstract
A novel probiotic Pediococcus acidilactici AS185, isolated from traditional Chinese fermented foods, was used as an adjunct culture for probiotic cheddar cheese production. The physicochemical composition, textural, free amino acids (FAAs), short-chain fatty acids (SCFAs) profiles, sensory properties, and microbial survival, was evaluated during the 90-day ripening period. The addition of P. acidilactici AS185 did not influence the physicochemical composition of cheddar cheese but significantly decreased the hardness without affecting its textural profile. During ripening, P. acidilactici AS185 was able to grow and promote the generation of FAAs and SCFAs, but did not alter the overall sensory properties; it rather improved the flavor and taste of cheese. In addition, the cheese matrix protected strain P. acidilactici AS185 during transit throughout the simulated gastrointestinal system. These results demonstrated that P. acidilactici AS185 adjunct cultures might be useful for producing high-quality probiotic cheddar cheese.
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Affiliation(s)
- Chao Wang
- School of Biological Engineering Dalian Polytechnic University Dalian China.,Institute of Agro-food Technology Jilin Academy of Agricultural Sciences/National R&D Center for Milk Processing Changchun China
| | - Lei Gao
- Institute of Agro-food Technology Jilin Academy of Agricultural Sciences/National R&D Center for Milk Processing Changchun China
| | - Yansong Gao
- Institute of Agro-food Technology Jilin Academy of Agricultural Sciences/National R&D Center for Milk Processing Changchun China
| | - Ge Yang
- Institute of Agro-food Technology Jilin Academy of Agricultural Sciences/National R&D Center for Milk Processing Changchun China
| | - Zijian Zhao
- Institute of Agro-food Technology Jilin Academy of Agricultural Sciences/National R&D Center for Milk Processing Changchun China
| | - Yujuan Zhao
- Institute of Agro-food Technology Jilin Academy of Agricultural Sciences/National R&D Center for Milk Processing Changchun China
| | - Jihui Wang
- School of Biological Engineering Dalian Polytechnic University Dalian China.,Engineering Research Center of Health Food Design & Nutrition Regulation, School of Chemical Engineering and Energy Technology Dongguan University of Technology Dongguan China
| | - Shengyu Li
- Institute of Agro-food Technology Jilin Academy of Agricultural Sciences/National R&D Center for Milk Processing Changchun China
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Lajnaf R, Feki S, Ben Ameur S, Attia H, Kammoun T, Ayadi MA, Masmoudi H. Cows' milk alternatives for children with cows' milk protein allergy - Review of health benefits and risks of allergic reaction. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105624] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/26/2023]
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10
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SWE ZM, CHUMPHON T, PANGJIT K, PROMSAI S. Use of pigmented rice as carrier and stingless bee honey as prebiotic to formulate novel synbiotic products mixed with three strains of probiotic bacteria. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.120722] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
| | | | | | - Saran PROMSAI
- Kasetsart University, Thailand; Kasetsart University, Thailand
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11
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Tao R, Chen Q, Li Y, Guo L, Zhou Z. Physicochemical, nutritional, and phytochemical profile changes of fermented citrus puree from enzymatically hydrolyzed whole fruit under cold storage. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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12
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Rezaei Z, Khanzadi S, Salari A. A survey on biofilm formation of
Lactobacillus rhamnosus
(PTCC 1637) and
Lactobacillus plantarum
(PTCC 1745) as a survival strategy of probiotics against antibiotic in vitro and yogurt. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.15991] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Zeinab Rezaei
- Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine Ferdowsi University of Mashhad Mashhad Iran
| | - Saeid Khanzadi
- Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine Ferdowsi University of Mashhad Mashhad Iran
| | - Amir Salari
- Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine Ferdowsi University of Mashhad Mashhad Iran
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13
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Effect of Cheese Intake on Cardiovascular Diseases and Cardiovascular Biomarkers. Nutrients 2022; 14:nu14142936. [PMID: 35889893 PMCID: PMC9318947 DOI: 10.3390/nu14142936] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2022] [Revised: 07/11/2022] [Accepted: 07/14/2022] [Indexed: 12/27/2022] Open
Abstract
Background: A growing number of cohort studies revealed an inverse association between cheese intake and cardiovascular diseases, yet the causal relationship is unclear. Objective: To assess the causal relationship between cheese intake, and cardiovascular diseases and cardiovascular biomarkers. Methods: A two-sample Mendelian randomization (MR) analysis based on publicly available genome-wide association studies was employed to infer the causal relationship. The effect estimates were calculated using the random-effects inverse-variance-weighted method. Results: Cheese intake per standard deviation increase causally reduced the risks of type 2 diabetes (odds ratio (OR) = 0.46; 95% confidence interval (CI), 0.34–0.63; p = 1.02 × 10−6), heart failure (OR = 0.62; 95% CI, 0.49–0.79; p = 0.0001), coronary heart disease (OR = 0.65; 95% CI, 0.53–0.79; p = 2.01 × 10−5), hypertension (OR = 0.67; 95% CI, 0.53–0.84; p = 0.001), and ischemic stroke (OR = 0.76; 95% CI, 0.63–0.91; p = 0.003). Suggestive evidence of an inverse association between cheese intake and peripheral artery disease was also observed. No associations were observed for atrial fibrillation, cardiac death, pulmonary embolism, or transient ischemic attack. The better prognosis associated with cheese intake may be explained by lower body mass index (BMI; effect estimate = −0.58; 95% CI, from −0.88 to −0.27; p = 0.0002), waist circumference (effect estimate = −0.49; 95% CI, from −0.76 to −0.23; p = 0.0003), triglycerides (effect estimate = −0.33; 95% CI, from −0.50 to −0.17; p = 4.91 × 10−5), and fasting glucose (effect estimate = −0.20; 95% CI, from −0.33 to −0.07; p = 0.0003). There was suggestive evidence of a positive association between cheese intake and high-density lipoprotein. No influences were observed for blood pressure or inflammation biomarkers. Conclusions: This two-sample MR analysis found causally inverse associations between cheese intake and type 2 diabetes, heart failure, coronary heart disease, hypertension, and ischemic stroke.
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Mandha J, Shumoy H, Matemu AO, Raes K. Evaluation of the composition and quality of watermelon and mango juices fermented by
Levilactobacillus brevis, Lacticaseibacillus casei
and
Pediococcus pentosaceus
and subsequent simulated digestion and storage. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15878] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Juliana Mandha
- Research Unit VEG‐i‐TEC, Department of Food Technology, Safety and Health Ghent University Campus Kortrijk Sint‐Martens‐Latemlaan 2B 8500 Kortrijk Belgium
- Department of Food Biotechnology and Nutritional Sciences Nelson Mandela African Institution of Science and Technology 447 Arusha Tanzania
| | - Habtu Shumoy
- Research Unit VEG‐i‐TEC, Department of Food Technology, Safety and Health Ghent University Campus Kortrijk Sint‐Martens‐Latemlaan 2B 8500 Kortrijk Belgium
| | - Athanasia O. Matemu
- Department of Food Biotechnology and Nutritional Sciences Nelson Mandela African Institution of Science and Technology 447 Arusha Tanzania
| | - Katleen Raes
- Research Unit VEG‐i‐TEC, Department of Food Technology, Safety and Health Ghent University Campus Kortrijk Sint‐Martens‐Latemlaan 2B 8500 Kortrijk Belgium
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15
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Liang Z, Song X, Hu J, Wu R, Li P, Dong Z, Liang L, Wang J. Fermented Dairy Food Intake and Risk of Colorectal Cancer: A Systematic Review and Meta-Analysis. Front Oncol 2022; 12:812679. [PMID: 35692761 PMCID: PMC9174999 DOI: 10.3389/fonc.2022.812679] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2021] [Accepted: 04/14/2022] [Indexed: 11/24/2022] Open
Abstract
It was highly controversial whether fermented dairy foods protect against colorectal cancer (CRC) because of conflicting results from current human epidemiologic studies; we therefore conducted this meta-analysis based on the case-control and cohort studies to estimate the holistic analyses. Finally, a total of seven case-control studies and ten cohort studies comprising a total of >20,000 cases were incorporated in the quantitative synthesis. Specifically, statistical evidence of significantly decreasing CRC risk in case-control studies was found to be associated with cheese intake (OR = 0.89, 95% CI = 0.82-0.97). In a subgroup analysis, cheese intake was correlated with lower colon cancer (OR = 0.89, 95% CI = 0.79-1.00) and rectal cancer (OR = 0.86, 95% CI = 0.74-1.00) risk in case-control studies. Furthermore, we also found that the higher intake of yogurt may lower the risk of rectal cancer (OR = 0.75, 95% CI = 0.65-0.88) in cohort studies. The consumption of fermented dairy foods may be relevant to decrease CRC risk in this meta-analysis. Systematic Review Registration https://www.crd.york.ac.uk/prospero/display_record.php?ID=CRD42021269798, CRD42021269798.
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Affiliation(s)
- Zhi Liang
- Department of General Surgery, Baotou Central Hospital, Baotou, Inner Mongolia, China
- Baotou Medical College, Baotou, Inner Mongolia, China
| | - Xiaobiao Song
- Department of General Surgery, Baotou Central Hospital, Baotou, Inner Mongolia, China
| | - Jiang Hu
- Department of General Surgery, Baotou Central Hospital, Baotou, Inner Mongolia, China
| | - Riga Wu
- Baotou Medical College, Baotou, Inner Mongolia, China
| | - Pengda Li
- Baotou Medical College, Baotou, Inner Mongolia, China
| | - Zhenyu Dong
- Baotou Medical College, Baotou, Inner Mongolia, China
| | - Lu Liang
- Department of General Surgery, Baotou Central Hospital, Baotou, Inner Mongolia, China
| | - Jijun Wang
- Department of General Surgery, Baotou Central Hospital, Baotou, Inner Mongolia, China
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16
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Songisepp E, Stsepetova J, Rätsep M, Kuus L, Piir A, Kilk K, Mikelsaar M. Polyfunctional metabolic properties of the human strain Lactiplantibacillus plantarum Inducia (DSM 21379): Experimental and clinical approaches. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.105064] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022] Open
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17
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Cezarino EC, Guedes Silva KC, Souza Almeida F, Kawazoe Sato AC. Stability and viability of synbiotic microgels incorporated into liquid, Greek and frozen yogurts. J Food Sci 2022; 87:1796-1809. [PMID: 35289401 DOI: 10.1111/1750-3841.16107] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2021] [Revised: 02/10/2022] [Accepted: 02/12/2022] [Indexed: 12/16/2022]
Abstract
The viability of Lactobacillus acidophilus when co-encapsulated with fructooligosaccharides in alginate-gelatin microgels, for incorporation into liquid, Greek, and frozen yogurts, during storage and in vitro-simulated digestion was studied. Liquid yogurt provided the highest viability for the encapsulated probiotics during storage, followed by frozen and Greek formulations when compared to free probiotics, highlighting the influence of microencapsulation, yogurt composition, and storage conditions. Addition of up to 20% of probiotic (AG) and symbiotic (AGF) microgels did not cause significant changes in the liquid and frozen yogurts' apparent viscosity (ηap ); however, it decreased ηap for the Greek yogurt, indicating that microgels can alter product acceptability in this case. Both AG and AGF microparticles improved viability of cells face to gastric conditions for liquid and frozen yogurts, delivering cells in the enteric stage. Summarizing, liquid yogurt was the most appropriate for probiotic viability during storage, while frozen yogurt presented better protection along digestibility.
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18
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Mohd Shukri A, Alias AK, Murad M, Yen K, Cheng L. A review of natural cheese and imitation cheese. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16112] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Afirah Mohd Shukri
- Division of Food Technology School of Industrial Technology Universiti Sains Malaysia Minden Malaysia
| | - Abdul Karim Alias
- Division of Food Technology School of Industrial Technology Universiti Sains Malaysia Minden Malaysia
| | - Maizura Murad
- Division of Food Technology School of Industrial Technology Universiti Sains Malaysia Minden Malaysia
| | - Kin‐Sam Yen
- School of Mechanical Engineering Universiti Sains Malaysia Nibong Tebal Malaysia
| | - Lai‐Hoong Cheng
- Division of Food Technology School of Industrial Technology Universiti Sains Malaysia Minden Malaysia
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19
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Kim T, Mondal SC, Jeong C, Kim S, Ban O, Jung YH, Yang J, Kim S. Safety evaluation of Lactococcus lactis IDCC 2301 isolated from homemade cheese. Food Sci Nutr 2022; 10:67-74. [PMID: 35035910 PMCID: PMC8751446 DOI: 10.1002/fsn3.2648] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Revised: 10/18/2021] [Accepted: 10/20/2021] [Indexed: 11/07/2022] Open
Abstract
For applications of microorganisms as probiotics in the food industry, safety evaluation has increasingly become important to ensure the health of consumers. Although people have been using various lactic acid bacteria for different purposes, some studies have reported that certain lactic acid bacteria exhibit properties of virulence and produce toxic compounds. Thus, it is necessary to examine the characteristics associated with lactic acid bacteria that are safe for use as probiotics. This research aimed to assess the safety of Lactococcus lactis IDCC 2301 isolated from homemade cheese using in vitro and in vivo assays, including antibiotic resistance, hemolytic activity, toxin production, infectivity, and metabolic activity in immune-compromised animal species. The results demonstrated that the strain was susceptible to nine antibiotics suggested by the European Food Safety Authority (EFSA). Whole-genome analysis revealed that L. lactis IDCC 2301 neither has toxigenic genes nor harbors antibiotic resistance. Moreover, L. lactis IDCC 2301 showed neither hemolytic nor β-glucuronidase activity. Furthermore, none of the D-lactate and biogenic amines were produced by L. lactis IDCC 2301. Finally, it was demonstrated that there was no toxicity and mortality using single-dose oral toxicity tests in rats. These results indicate that L. lactis IDCC 2301 can be safely used as probiotics for human consumption.
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Affiliation(s)
- Taeok Kim
- Department of Integrative Food, Bioscience and BiotechnologyChonnam National UniversityGwangjuRepublic of Korea
| | - Shakti Chandra Mondal
- Department of Integrative Food, Bioscience and BiotechnologyChonnam National UniversityGwangjuRepublic of Korea
| | - Chae‐Rim Jeong
- Department of Integrative Food, Bioscience and BiotechnologyChonnam National UniversityGwangjuRepublic of Korea
| | - So‐Rim Kim
- Department of Integrative Food, Bioscience and BiotechnologyChonnam National UniversityGwangjuRepublic of Korea
| | - O‐Hyun Ban
- Ildong BioscienceGyeonggi‐doRepublic of Korea
| | - Young Hoon Jung
- School of Food Science and Biotechnology, and Institute of Fermentation BiotechnologyKyungpook National UniversityDaeguRepublic of Korea
| | | | - Soo‐Jung Kim
- Department of Integrative Food, Bioscience and BiotechnologyChonnam National UniversityGwangjuRepublic of Korea
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20
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Picciotti U, Massaro A, Galiano A, Garganese F. Cheese Fortification: Review and Possible Improvements. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1874411] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
- Ugo Picciotti
- Dyrecta Lab s.r.l., MIUR Research Institute, Conversano (Ba), Italy
- Dipartimento Di Scienze Del Suolo, Della Pianta E Degli Alimenti (Di.S.S.P.A.), University of Bari “Aldo Moro“ (Ba), Italy
| | | | - Angelo Galiano
- Dyrecta Lab s.r.l., MIUR Research Institute, Conversano (Ba), Italy
| | - Francesca Garganese
- Dipartimento Di Scienze Del Suolo, Della Pianta E Degli Alimenti (Di.S.S.P.A.), University of Bari “Aldo Moro“ (Ba), Italy
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21
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Postprandial Effect of Yogurt Enriched with Anthocyanins from Riceberry Rice on Glycemic Response and Antioxidant Capacity in Healthy Adults. Nutrients 2020; 12:nu12102930. [PMID: 32987943 PMCID: PMC7600605 DOI: 10.3390/nu12102930] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2020] [Revised: 09/15/2020] [Accepted: 09/23/2020] [Indexed: 12/17/2022] Open
Abstract
The pigment of riceberry rice has been reported to contain anthocyanins which act as a free radical scavenger and inhibitor of carbohydrate digestive enzymes. Since the probiotic yogurt incorporated with the pigment of riceberry rice extract was previously developed, the present study was aimed to investigate the acute effect of riceberry rice yogurt consumption on postprandial glycemic response, antioxidant capacity, and subjective ratings in healthy adults. In a cross-over design, 19 healthy participants were randomized to consume 350 g of yogurt supplemented with 0.25% (w/w) riceberry rice extract or the control yogurt. Postprandial plasma glucose, antioxidant status, and subjective ratings were measured at fasting and intervals (0–3 h) after ingestion of yogurt. The primary outcome was glycemic response; the secondary outcomes were plasma antioxidant capacity. In comparison to the yogurt control, riceberry rice yogurt reduced plasma glucose concentration after 30 min of consumption. The incremental area under the curve (iAUC) was significantly lower after riceberry rice yogurt load than after the control yogurt load. The consumption of riceberry yogurt caused an acute increase in plasma ferric reducing ability of plasma (FRAP), Trolox equivalent antioxidant capacity (TEAC), and oxygen radical absorbance capacity (ORAC) from the baseline values after 60 min of 0.25 ± 0.06 mM FeSO4, 253.7 ± 35.5 mM Trolox equivalents, and 166.8 ± 28.9 mM Trolox equivalents, respectively. Furthermore, the iAUCs for FRAP, TEAC, ORAC, and protein thiol were higher in riceberry yogurt consumption compared with the control yogurt (1.6-, 1.6-, 2.9-, and 1.9-fold, respectively). A decrease in iAUC for plasma malondialdehyde (MDA) concentration was also observed in the riceberry yogurt group. However, consumption of riceberry rice yogurt and control yogurt showed similar subjective rating scores of hunger, desire to eat, fullness, and satiety. In conclusion, acute consumption of riceberry rice yogurt suppressed postprandial glucose level and improved plasma antioxidant capacity in healthy volunteers.
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22
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Kvist K, Laursen ASD, Overvad K, Jakobsen MU. Substitution of Milk with Whole-Fat Yogurt Products or Cheese Is Associated with a Lower Risk of Myocardial Infarction: The Danish Diet, Cancer and Health cohort. J Nutr 2020; 150:1252-1258. [PMID: 31919508 DOI: 10.1093/jn/nxz337] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2019] [Revised: 09/06/2019] [Accepted: 12/17/2019] [Indexed: 12/19/2022] Open
Abstract
BACKGROUND Food-based dietary guidelines recommend replacement of whole-fat dairy products with low-fat variants based on data suggesting that diets high in saturated fat are associated with a higher risk of ischemic heart disease. However, the health effects of saturated fat may depend on the source. OBJECTIVES The aim was to investigate substitutions between different subgroups of dairy products and the risk of myocardial infarction (MI). METHODS Data were from the Danish Diet, Cancer and Health cohort and included 54,903 men and women aged 50-64 y at enrollment and without an MI diagnosis. Information about intake of dairy products was obtained by a semiquantitative food-frequency questionnaire. Incident MI cases were identified through nationwide registries. We used Cox proportional hazards regression to estimate associations between specified substitutions of dairy products and MI risk. RESULTS During a median follow-up of 15.9 y, 3033 cases were identified. Whole-fat yogurt products in place of low-fat or whole-fat milk were associated with a lower risk of MI (HR: 0.89; 95% CI: 0.80, 0.99 per 200 g/d replaced; and HR: 0.87; 95% CI: 0.78, 0.98 per 200 g/d replaced, respectively). Substitution of 20 g/d of cheese for 200 g/d of low-fat or whole-fat milk was also associated with a lower risk of MI (HR: 0.96; 95% CI: 0.92, 0.99; and HR: 0.95; 95% CI: 0.89, 0.99, respectively). CONCLUSIONS Among middle-aged Danish men and women, intake of whole-fat yogurt products or cheese in place of milk, regardless of fat content, was associated with a lower risk of development of MI.
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Affiliation(s)
- Karina Kvist
- Department of Public Health, Aarhus University, Aarhus, Denmark
| | | | - Kim Overvad
- Department of Public Health, Aarhus University, Aarhus, Denmark.,Department of Cardiology, Aalborg University Hospital, Aalborg, Denmark
| | - Marianne Uhre Jakobsen
- Department of Public Health, Aarhus University, Aarhus, Denmark.,National Food Institute, Division for Diet, Disease Prevention and Toxicology, Technical University of Denmark, Kgs Lyngby, Denmark
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Functional pomegranate beverage production by fermentation with a novel synbiotic L. paracasei biocatalyst. Food Chem 2020; 308:125658. [DOI: 10.1016/j.foodchem.2019.125658] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2018] [Revised: 09/15/2019] [Accepted: 10/05/2019] [Indexed: 10/25/2022]
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24
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Assessment of Pomegranate Juice as an Alternative “Substrate” for Probiotic Delivery. Recent Advances and Prospects. FERMENTATION-BASEL 2020. [DOI: 10.3390/fermentation6010024] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
The probiotic products in the market are mostly milk-based products, such as yoghurts, cheese and fermented milk. However, lately, there has been an increasing demand for non-dairy probiotic products due to various reasons such as allergies, lactose intolerance, high cholesterol content and consumers turning to more natural foods. Fruit juices are considered as an appropriate new substrate for probiotic delivery. From these, pomegranate (Punica granatum L.) is gaining more attention in recent years. Pomegranate is a fruit known since ancient times for its therapeutic qualities, such as antioxidant, anti-inflammatory, antibacterial, antiviral and antitumor properties, among others. Pomegranate juice contains a range of bioactive compounds such as phytochemicals, like polyphenols, ellagitannins, anthocyanins and punicalagins. The fermentation of the juice with probiotic strains seems to provide beverages of high nutritional values and accepted organoleptic quality. Therefore, the aim of this comprehensive review is to present an overview of the innovative in vitro and in vivo assays that have taken place regarding fermentation of pomegranate juice by probiotic bacteria. In addition, various drawbacks are underlined and solutions are proposed and discussed regarding the feasibility of pomegranate juice as an alternative substrate for probiotic delivery.
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Abstract
Industrial biotechnology is a continuously expanding field focused on the application of microorganisms to produce chemicals using renewable sources as substrates. Currently, an increasing interest in new versatile processes, able to utilize a variety of substrates to obtain diverse products, can be observed. A robust microbial strain is critical in the creation of such processes. Lactic acid bacteria (LAB) are used to produce a wide variety of chemicals with high commercial interest. Lactic acid (LA) is the most predominant industrial product obtained from LAB fermentations, and its production is forecasted to rise as the result of the increasing demand of polylactic acid. Hence, the creation of new ways to revalorize LA production processes is of high interest and could further enhance its economic value. Therefore, this review explores some co-products of LA fermentations, derived from LAB, with special focus on bacteriocins, lipoteichoic acid, and probiotics. Finally, a multi-product process involving LA and the other compounds of interest is proposed.
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26
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Probiotic properties of a phytase producing Pediococcus acidilactici strain SMVDUDB2 isolated from traditional fermented cheese product, Kalarei. Sci Rep 2020; 10:1926. [PMID: 32024895 PMCID: PMC7002416 DOI: 10.1038/s41598-020-58676-2] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2019] [Accepted: 12/30/2019] [Indexed: 01/07/2023] Open
Abstract
The nutritional challenge faced by the monogastric animals due to the chelation effects of phytic acid, fuel the research on bioprospecting of probiotics for phytase production. Pediococcus acidilactici SMVDUDB2 isolated from Kalarei, exhibited extracellular phytase activity of 5.583 U/mL after statistical optimization of fermentation conditions viz. peptone (1.27%); temperature (37 °C); pH (6.26) and maltose (1.43%). The phytase enzyme possessed optimum pH and temperature of 5.5 and 37 °C, respectively and was thermostable at 60 °C. The enzyme was purified 6.42 fold with a specific activity of 245.12 U/mg with hydrophobic interaction chromatography. The purified enzyme had Km and Vmax values of 0.385 mM and 4.965 μmol/min respectively, with sodium phytate as substrate. The strain depicted more than 80% survival rate at low pH (pH 2.0, 3.0), high bile salt concentration (0.3 and 0.5%), after gastrointestinal transit, highest hydrophobicity affinity with ethyl acetate (33.33 ± 0%), autoaggregation (77.68 ± 0.68%) as well as coaggregation (73.57 ± 0.47%) with Staphylococcus aureus (MTCC 3160). The strain exhibited antimicrobial activity against Bacillus subtilis (MTCC 121), Mycobacterium smegmatis (MTCC 994), Staphylococcus aureus (MTCC 3160), Proteus vulgaris (MTCC 426), Escherichia coli (MTCC 1652) and Lactobacillus rhamnosus (MTCC 1408). The amount of exopolysaccharide produced by the strain was 2 g/L. This strain having the capability of phytate degradation and possessing probiotic traits could find application in food and feed sectors.
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Buziau AM, Soedamah-Muthu SS, Geleijnse JM, Mishra GD. Total Fermented Dairy Food Intake Is Inversely Associated with Cardiovascular Disease Risk in Women. J Nutr 2019; 149:1797-1804. [PMID: 31192363 DOI: 10.1093/jn/nxz128] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2019] [Revised: 04/15/2019] [Accepted: 05/17/2019] [Indexed: 02/06/2023] Open
Abstract
BACKGROUND The relation between fermented dairy consumption and type 2 diabetes mellitus (T2DM) and cardiovascular disease (CVD) in an Australian population remains to be established. OBJECTIVES The aim of this study was to investigate the association between fermented dairy consumption and T2DM and CVD risk. METHODS The Australian Longitudinal Study on Women's Health included Australian women (aged 45-50 y) at baseline in 2001, who were followed up through 5 surveys until 2016. Dietary intake was assessed through the use of a validated 101-item FFQ at baseline. Main study outcomes were self-reported physician-diagnosed T2DM and CVD. Logistic regression models adjusted for sociodemographic and lifestyle factors were used to estimate the association between dairy intake and T2DM and CVD risk. RESULTS Of 7633 women free of diabetes at baseline, 701 (9.2%) developed T2DM during a maximum 15-y follow-up period. Women in the highest tertile of yogurt intake had lower adjusted odds of T2DM than those in the lowest tertile (OR: 0.81; 95% CI: 0.67, 0.99; P = 0.041). This relation became nonsignificant after adjustment for dietary variables and total energy intake (OR: 0.88; 95% CI: 0.71, 1.08; P = 0.21). Of 7679 women free of CVD at baseline, 835 (10.9%) cases of CVD were reported during follow-up. High intake of yogurt and total fermented dairy was associated with lower CVD risk (OR: 0.84; 95% CI: 0.70, 1.00; P = 0.05, 0.80; 0.67, 0.96; 0.017, respectively) than observed in the lowest tertile of dairy product intake. Additional adjustment attenuated the relation (OR: 0.87; 95% CI: 0.72, 1.04; P = 0.13, 0.83; 0.69, 1.00; 0.048, for yogurt and total fermented dairy, respectively). No associations were found with other dairy groups. CONCLUSION The findings from this population-based study of Australian women suggest an inverse association between total fermented dairy intake and CVD risk, which may partly be accounted for by other dietary components.
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Affiliation(s)
- Amée M Buziau
- Division of Human Nutrition and Health, Wageningen University, Wageningen, Netherlands
| | - Sabita S Soedamah-Muthu
- Department of Medical and Clinical Psychology, Center of Research on Psychology in Somatic Diseases, Tilburg University, Tilburg, Netherlands
| | - Johanna M Geleijnse
- Division of Human Nutrition and Health, Wageningen University, Wageningen, Netherlands
| | - Gita D Mishra
- School of Public Health, University of Queensland, Brisbane, Queensland, Australia
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Bifidobacterium sp as Probiotic Agent - Roles and Applications. JOURNAL OF PURE AND APPLIED MICROBIOLOGY 2019. [DOI: 10.22207/jpam.13.3.11] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
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Pino A, Russo N, Van Hoorde K, De Angelis M, Sferrazzo G, Randazzo CL, Caggia C. Piacentinu Ennese PDO Cheese as Reservoir of Promising Probiotic Bacteria. Microorganisms 2019; 7:E254. [PMID: 31408976 PMCID: PMC6723934 DOI: 10.3390/microorganisms7080254] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2019] [Revised: 07/30/2019] [Accepted: 08/07/2019] [Indexed: 01/17/2023] Open
Abstract
Piacentinu Ennese is a protected designation of origin (PDO) cheese produced in the surrounding area of Enna (Sicily, Italy), using raw ewe's milk without the addition of any starter cultures. In the present study, the Lactobacillus population of Piacentinu Ennese PDO cheese was in vitro screened in order to select promising probiotic strains to be further used in humans. One hundred and sixty-nine lactic acid bacteria (LAB) were isolated from 90 days ripened cheeses and identified by Rep-PCR genomic fingerprinting, using the (GTG)5-primer, and by MALDI-TOF MS. One hundred and thirteen (113) isolates belonging to QPS-list species were characterized for both safety and functional properties. All tested isolates were considered safe because none showed either gelatinase, DNase, mucinase, or hemolytic activity. Tolerance to lysozyme, bile salts, and acidic conditions, along with ability to survive under simulated gastrointestinal digestion, were observed. In addition, based on antimicrobial activity against pathogens, cell surface characteristics, Caco-2 adhesion abilities, and anti-inflammatory potential, it was possible to confirm the strain-dependent functional aptitude, suggesting that Piacentinu Ennese PDO cheese may be considered a precious source of probiotic candidates.
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Affiliation(s)
- Alessandra Pino
- Department of Agricultural, Food and Environment, University of Catania, 95123 Catania, Italy
| | - Nunziatina Russo
- Department of Agricultural, Food and Environment, University of Catania, 95123 Catania, Italy
| | - Koenraad Van Hoorde
- Department of Biotechnology, Laboratory of Brewing Science and Technology, Faculty of Bioscience Engineering, Ghent University, 9000 Ghent, Belgium
| | - Maria De Angelis
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70121 Bari, Italy
| | - Giuseppe Sferrazzo
- Department of Drug Sciences, Section of Biochemistry, University of Catania, 95125 Catania, Italy
| | - Cinzia Lucia Randazzo
- Department of Agricultural, Food and Environment, University of Catania, 95123 Catania, Italy.
| | - Cinzia Caggia
- Department of Agricultural, Food and Environment, University of Catania, 95123 Catania, Italy
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Effect of Greek-style yoghurt manufacturing processes on starter and probiotic bacteria populations during storage. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.02.003] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Mantzourani I, Terpou A, Alexopoulos A, Kimbaris A, Bezirtzoglou E, Koutinas AA, Plessas S. Production of a Potentially Synbiotic Pomegranate Beverage by Fermentation with Lactobacillus plantarum ATCC 14917 Adsorbed on a Prebiotic Carrier. Appl Biochem Biotechnol 2019; 188:1096-1107. [PMID: 30790224 DOI: 10.1007/s12010-019-02977-4] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2018] [Accepted: 02/01/2019] [Indexed: 12/20/2022]
Abstract
A probiotic biocatalyst was prepared through Lactobacillus plantarum ATCC 14917 immobilization on a prebiotic carrier (delignified wheat bran) and was used for fermentations of pomegranate juice. Initially, pomegranate juice was fermented for 24 h and then was stored for 28 days at 4 °C. The obtained results regarding sugar and organic acid analysis revealed that the probiotic biocatalyst was effective. Ethanol was produced in small amounts (0.4-1% v/v). Total phenolic content and antioxidant activity was greater in the fermented pomegranate juice than in unfermented juice after 24 h of fermentation and over the time span of 28 days. Viability of probiotic cells was well maintained (above 8.65 log cfu/mL) after 24 h of fermentation and during 4 weeks of storage at 4 °C, and it is noteworthy that no pathogens were observed. The strength of viability of probiotic cells can be attributed to the immobilization carrier (delignified wheat bran) that exhibits prebiotic properties providing a protective effect to the cells. Finally, the proposed bioprocess of employing the proposed synbiotic biocatalyst for pomegranate juice fermentation shows great potential for commercialization while sensory evaluation highlights the degree of quality of the produced functional pomegranate beverages.
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Affiliation(s)
- Ioanna Mantzourani
- Laboratory of Microbiology, Biotechnology and Hygiene, Faculty of Agriculture Development, Democritus University of Thrace, 68200, Orestiada, Greece.
| | - Antonia Terpou
- Food Biotechnology Group, Department of Chemistry, University of Patras, GR-26504, Patras, Greece
| | - Athanasios Alexopoulos
- Laboratory of Microbiology, Biotechnology and Hygiene, Faculty of Agriculture Development, Democritus University of Thrace, 68200, Orestiada, Greece
| | - Athanasios Kimbaris
- Laboratory of Microbiology, Biotechnology and Hygiene, Faculty of Agriculture Development, Democritus University of Thrace, 68200, Orestiada, Greece
| | - Eugenia Bezirtzoglou
- Laboratory of Microbiology, Biotechnology and Hygiene, Faculty of Agriculture Development, Democritus University of Thrace, 68200, Orestiada, Greece
| | - Athanasios A Koutinas
- Food Biotechnology Group, Department of Chemistry, University of Patras, GR-26504, Patras, Greece
| | - Stavros Plessas
- Laboratory of Microbiology, Biotechnology and Hygiene, Faculty of Agriculture Development, Democritus University of Thrace, 68200, Orestiada, Greece
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Bevilacqua A, Speranza B, Campaniello D, Sinigaglia M, Corbo MR, Lamacchia C. A Preliminary Report on the Use of the Design of Experiments for the Production of a Synbiotic Yogurt Supplemented With Gluten Friendly TM Flour and Bifidobacterium infantis. Front Microbiol 2019; 10:226. [PMID: 30814988 PMCID: PMC6381071 DOI: 10.3389/fmicb.2019.00226] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2018] [Accepted: 01/28/2019] [Indexed: 01/28/2023] Open
Abstract
The main goal of this paper was to design a synbiotic yogurt containing Bifidobacterium infantis and Gluten Friendly FlourTM; the proposed approach relies upon milk fermentation through the classical starter of yogurt (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus) to avoid a strong production of acetic acid by bifidobacterial and inoculum of B. infantis after the fermentation. The research was divided in 3 steps. The aim of the first step was the optimization of fermentation kinetic by L. delbureckii and S. thermophilus, by combining the amount of flour (either Gluten Friendly Flour-GF- or Control Flour-CF) in milk, temperature and inoculum level; the factors were combined through a mixture design. As a result of this step, the best combination was pointed out: flour at 2.5 g/l; L. delbrueckii subsp. bulgaricus at 6 log cfu/ml; temperature at 37-40°C. The goal of the second step was to study the effect of flour (2.5 g/l) on the viability of B. infantis. GF prolonged the viability of the probiotic for 14 days. In the last step, a synbiotic yogurt, supplemented with GF and fermented with L. delbureckii and S. thermophilus, and then inoculated with B. infantis, was produced. The product was stored at 8 and 15°C. A positive effect of GF was found at 15°C, with B. infantis at 7.0 log cfu/g in GF sample and 5.5.5.7 log cfu/g in CF sample.
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Affiliation(s)
| | | | | | | | - Maria Rosaria Corbo
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
| | - Carmela Lamacchia
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
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Potential of the Probiotic Lactobacillus Plantarum ATCC 14917 Strain to Produce Functional Fermented Pomegranate Juice. Foods 2018; 8:foods8010004. [PMID: 30583502 PMCID: PMC6352242 DOI: 10.3390/foods8010004] [Citation(s) in RCA: 60] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2018] [Revised: 12/17/2018] [Accepted: 12/19/2018] [Indexed: 02/07/2023] Open
Abstract
In this research survey the application of probiotic strain Lactobacillus plantarum ATCC 14917 in pomegranate juice fermentation is sought. Pomegranate juice was fermented for 24 h and then it was stored 4 for 4 weeks. Cell viability retained in high levels after the 24 h of fermentation and storage for 4 weeks (above 8.8 log cfu/mL), while fermented pomegranate juice was scored better at the 4th week of storage compared to non-fermented pomegranate juice. The probiotic strain was effective regarding lactic acid fermentation as was proved through sugar and organic acids analysis. Concentration of ethanol was maintained at low levels (0.3–1% v/v). Fermented pomegranate juice contained more and in higher percentages desirable volatile compounds (alcohols, ketones and esters) even at the 4th week of cold storage compared to non-fermented juice. Antioxidant activity (150.63 mg Trolox equivalent (TE)/100 mL at the 2nd week) and total phenolic content (206.46 mg gallic acid equivalents (GAE)/100 mL at the 2nd week) were recorded in higher levels for all the storage time compared to non-fermented juice.
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Application of A Novel Potential Probiotic Lactobacillus paracasei Strain Isolated from Kefir Grains in the Production of Feta-Type Cheese. Microorganisms 2018; 6:microorganisms6040121. [PMID: 30501107 PMCID: PMC6313735 DOI: 10.3390/microorganisms6040121] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2018] [Revised: 11/17/2018] [Accepted: 11/28/2018] [Indexed: 02/04/2023] Open
Abstract
In the present study 38 lactic acid bacteria strains were isolated from kefir grains and were monitored regarding probiotic properties in a series of established in vitro tests, including resistance to low pH, resistance to pepsin and pancreatin, and tolerance to bile salts, as well as susceptibility against common antibiotics. Among them, the strain SP3 displayed potential probiotic properties. Multiplex PCR analysis indicated that the novel strain belongs to the paracasei species. Likewise, the novel strain (Lactobacillus paracasei SP3) was applied as a starter culture for Feta-type cheese production. Feta-type cheese production resulted in significantly higher acidity; lower pH; reduced counts of coliforms, yeasts and fungi; and improved quality characteristics compared with cheese samples produced with no starter culture. Finally, it is highlighted that the application of the novel strain led to Feta-type cheese production with improved overall quality and sensory characteristics.
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Assessment of Volatile Compounds Evolution, Antioxidant Activity, and Total Phenolics Content during Cold Storage of Pomegranate Beverage Fermented by Lactobacillus paracasei K5. FERMENTATION-BASEL 2018. [DOI: 10.3390/fermentation4040095] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
A recently isolate from feta type cheese, potential probiotic strain Lactobacillus paracasei K5, was applied for pomegranate juice (Punica granutum L.) fermentation. Fermentations were carried out for 24 h followed by the storage of pomegranate juices at 4 °C for 4 weeks. The parameters examined were a composition of volatile compounds, antioxidant activity, total phenolic content, and consumers’ acceptance. The results were encouraging showing that lactic acid fermentation enhanced the composition of volatile compounds even at the fourth week of storage. Increased antioxidant activity (151.44 mg TE/100 mL at the second week) and total phenolics content (285 mg GAE/100 mL at the third week) were observed for all the storage times compared to the initial pomegranate beverage. The fermented pomegranate beverage received better scores for the last 3 weeks of cold storage compared to the non-fermented one. Likewise, L. paracasei K5 was proved to be suitable for the production of functional pomegranate beverages with enhanced aromatic characteristics and high nutritional value.
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Production of a Novel Functional Fruit Beverage Consisting of Cornelian Cherry Juice and Probiotic Bacteria. Antioxidants (Basel) 2018; 7:antiox7110163. [PMID: 30424527 PMCID: PMC6262609 DOI: 10.3390/antiox7110163] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2018] [Revised: 11/02/2018] [Accepted: 11/08/2018] [Indexed: 12/20/2022] Open
Abstract
The present study describes the development of a novel functional beverage through the application of probiotic Lactobacillus plantarum ATCC (American Type Culture Collection) 14917 in Cornelian cherry juice fermentation. The probiotic was employed in free and immobilized in a delignified wheat bran carrier (DWB) form. Cornelian cherry juice was fermented for 24 h and then it was stored at 4 °C for 4 weeks. Several parameters were evaluated such as residual sugar, organic acid and alcohol levels, total phenolics content, and cell viability as well as consumers acceptance. Regarding sugar and organic acids analyses, it was proved that the probiotic free or immobilized biocatalyst was effective. The concentration of ethanol was maintained at low levels (0.3⁻0.9% v/v). The total phenolic content of fermented Cornelian cherry juice with immobilized cells was recorded in higher levels (214⁻264 mg GAE/100 mL) for all the cold storage time compared to fermented juice with free cells (165⁻199 mg GAE/100 mL) and non-fermented juice (135⁻169 mg GAE/100 mL). Immobilized cells retained their viability in higher levels (9.95 log cfu/mL at the 4th week) compared to free cells (7.36 log cfu/mL at the 4th week). No significant sensory differences were observed among the fermented and the non-fermented samples.
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Fu N, Huang S, Xiao J, Chen XD. Producing Powders Containing Active Dry Probiotics With the Aid of Spray Drying. ADVANCES IN FOOD AND NUTRITION RESEARCH 2018; 85:211-262. [PMID: 29860975 DOI: 10.1016/bs.afnr.2018.02.003] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Probiotics are microorganisms capable of conferring health benefits to humans and animals when ingested. Probiotic products that prevail in food market usually contain viable bacteria from Lactobacillus and Bifidobacterium genera. Bacterial strains in these genera often have complex nutrient requirements and tend to be fragile under environmental stresses. How to incorporate the cells into food matrix without causing undesired viability loss is a key issue for developing products of viable probiotics. Spray drying offers a rapid way to produce powders encapsulating probiotics in a matrix of protectant(s), which may extend the term of viability preservation and expand the application of probiotic products. In spray drying, feed solution that contains probiotic cells and dissolved or suspended protectant solids are atomized into droplets, which are quickly converted into particles by drying in a hot airflow. The harsh conditions and interplaying stresses make the maintenance of cell viability a challenging task. To enhance cell survival in dried powders, various approaches have been attempted, including the enhancement of the intrinsic stress tolerance of cells, adjustment of protectant composition, and optimization of the production process and dryer settings. This chapter discusses important factors influencing probiotic viability during spray drying from aspects of microbiology, food chemistry, and drying process. The mechanisms underlying the influences at the droplet and cellular levels and strategies taken to protect cell viability at the process level are discussed.
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Affiliation(s)
- Nan Fu
- China-Australia Joint Research Center in Future Dairy Manufacturing, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu Province, PR China.
| | - Song Huang
- China-Australia Joint Research Center in Future Dairy Manufacturing, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu Province, PR China; UMR1253 STLO, Agrocampus Ouest, INRA, Rennes, France
| | - Jie Xiao
- China-Australia Joint Research Center in Future Dairy Manufacturing, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu Province, PR China
| | - Xiao Dong Chen
- China-Australia Joint Research Center in Future Dairy Manufacturing, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu Province, PR China
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Yu E, Hu FB. Dairy Products, Dairy Fatty Acids, and the Prevention of Cardiometabolic Disease: a Review of Recent Evidence. Curr Atheroscler Rep 2018; 20:24. [PMID: 29564646 DOI: 10.1007/s11883-018-0724-z] [Citation(s) in RCA: 76] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
PURPOSE OF REVIEW To examine recent literature on dairy products, dairy fatty acids, and cardiometabolic disease. Primary questions of interest include what unique challenges researchers face when investigating dairy products/biomarkers, whether one should consume dairy to reduce disease risk, whether dairy fatty acids may be beneficial for health, and whether one should prefer low- or high-fat dairy products. RECENT FINDINGS Dairy composes about 10% of the calories in a typical American diet, about half of that coming from fluid milk, half coming from cheese, and small amounts from yogurt. Most meta-analyses report no or weak inverse association between dairy intake with cardiovascular disease and related intermediate outcomes. There is some suggestion that dairy consumption was inversely associated with stroke incidence and yogurt consumption was associated with lower risk of type 2 diabetes. Odd chain fatty acids (OCFAs) found primarily in dairy (15:0 and 17:0) appear to be inversely associated with cardiometabolic risk, but causation is uncertain. Substitution analyses based on prospective cohorts suggested that replacing dairy fat with vegetable fat or polyunsaturated fat was associated with significantly lower risk of cardiovascular disease. Current evidence suggests null or weak inverse association between consumption of dairy products and risk of cardiovascular disease. However, replacing dairy fat with polyunsaturated fat, especially from plant-based foods, may confer health benefits. More research is needed to examine health effects of different types of dairy products in diverse populations.
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Affiliation(s)
- Edward Yu
- Department of Nutrition, Harvard T.H. Chan School of Public Health, 655 Huntington Avenue, Build II Floor 3, Boston, MA, 02115, USA
- Department of Epidemiology, Harvard T. H. Chan School of Public Health, Boston, USA
| | - Frank B Hu
- Department of Nutrition, Harvard T.H. Chan School of Public Health, 655 Huntington Avenue, Build II Floor 3, Boston, MA, 02115, USA.
- Department of Epidemiology, Harvard T. H. Chan School of Public Health, Boston, USA.
- Channing Division of Network Medicine, Brigham and Women's Hospital, Harvard Medical School, Boston, USA.
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Abstract
In most developed countries, ageing of the population started more than a century ago and it seems to be emerged in a wide range of developing countries as well. Moreover, research into ageing has moved forward in extremely rapidly rhythms nowadays, and the scientific area is of great interest, as implications for nearly all sectors of society, including work, social, economic features, in addition to nutrition and health issues which are involved. The fragile elder population is affected and experienced more frequently infections than the younger population. Infections in elderly patients are of major medical importance because of hormonal changes, increased production of pro-inflammatory cytokines and chemokines, abnormalities of the telomeres which could cause a dysfunction of the immune system called immunosenescence and malnutrition.
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Affiliation(s)
- Elisavet Stavropoulou
- a CHUV (Centre Hospitalier Universitaire Vaudois, Service des Urgences , rue du Bugnon 46, Lausanne , Vaud , Switzerland
| | - Eugenia Bezirtzoglou
- b Faculty of Agricultural Development , Department of Food Science and Technology and Department of Chemistry and Biochemistry, Democritus University of Thrace , Orestiada , Greece
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Tachibana Y, Hayashi S, Suzuki M, Soulenthone P, Tachibana Y, Kasuya KI. Identification of Cellulosimicrobium sp., a poly(3-hydroxybutyrate)-degrading bacterium isolated from washed rind cheese, Pont-l’évêque lait cru. JOURNAL OF POLYMER RESEARCH 2017. [DOI: 10.1007/s10965-017-1320-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Hypocholesterolemic activity of indigenous probiotic isolate Saccharomyces cerevisiae ARDMC1 in a rat model. J Food Drug Anal 2017; 26:154-162. [PMID: 29389551 PMCID: PMC9332649 DOI: 10.1016/j.jfda.2016.12.017] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2016] [Revised: 12/20/2016] [Accepted: 12/27/2016] [Indexed: 11/23/2022] Open
Abstract
The aim of this study was to investigate probiotic attributes of Saccharomyces cerevisiae ARDMC1 isolated from traditional rice beer starter cake and its hypocholesterolemic effects on Wistar rats fed a high-cholesterol diet. The indigenous isolate ARDMC1 showed potential probiotic characteristics such as tolerance to simulated gastrointestinal stress conditions, autoaggregation properties, and adhesion to intestinal epithelium Caco-2 cell line. In addition, ARDMC1 isolate exhibited in vitro cholesterol assimilation properties in media supplemented with cholesterol. Furthermore, administration of probiotic isolate to rats fed a hypercholesterolemic diet resulted in significant reduction of serum total cholesterol, low-density lipoprotein cholesterol, and triglyceride at the end of 42 days. The present study envisages ARDMC1 as a promising starter culture for the preparation of functional foods with properties to combat cardiovascular diseases.
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Stefanis C, Mantzourani I, Plessas S, Alexopoulos A, Galanis A, Bezirtzoglou E, Kandylis P, Varzakas T. Reviewing Classical and Molecular Techniques Regarding Profiling of Probiotic Character of Microorganisms. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE 2016. [DOI: 10.12944/crnfsj.4.1.05] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
In recent years the roles of probiotics as functional ingredients in food has been highly adopted by the consumers and are under constant investigation by the scientific community. As a result, several probiotic-containing foods have been introduced in the market with an annual share of several billion dollars. Of particular interest in the probiotics research is the profiling of probiotic character of the microbes involving both in vitro and in vivo approaches. Initially traditional microbiological techniques were used; however they suffer by many limitations and therefore the development of new techniques, which are primarily based on the analysis of nucleic acids have been introduced. The scope of this review is to present current knowledge about the methodological approaches that are used to quantify and characterize the potential probiotic character of microorganisms. Moreover, it will focus on molecular and non-molecular tools and finally will report some new perspectives in the study of probiotics using omics techniques.
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Affiliation(s)
- Christos Stefanis
- Democritus University of Thrace, Department of Agricultural Development, Laboratory of Microbiology, Biotechnology and Hygiene, Pandazidou 193, GR68200, Orestiada, Greece
| | - Ioanna Mantzourani
- Democritus University of Thrace, Department of Agricultural Development, Laboratory of Microbiology, Biotechnology and Hygiene, Pandazidou 193, GR68200, Orestiada, Greece
| | - Stavros Plessas
- Democritus University of Thrace, Department of Agricultural Development, Laboratory of Microbiology, Biotechnology and Hygiene, Pandazidou 193, GR68200, Orestiada, Greece
| | - Athanasios Alexopoulos
- Democritus University of Thrace, Department of Agricultural Development, Laboratory of Microbiology, Biotechnology and Hygiene, Pandazidou 193, GR68200, Orestiada, Greece
| | - Alexis Galanis
- Democritus University of Thrace, Department of Molecular Biology and Genetics, Dragana University Campus, GR68100, Alexandroupolis, Greece
| | - Eugenia Bezirtzoglou
- Democritus University of Thrace, Department of Agricultural Development, Laboratory of Microbiology, Biotechnology and Hygiene, Pandazidou 193, GR68200, Orestiada, Greece
| | - Panagiotis Kandylis
- Department of Food Technology, Technological and Educational Institution of Peloponnese, Antikalamos, Kalamata, Greece
| | - Theodoros Varzakas
- Department of Food Technology, Technological and Educational Institution of Peloponnese, Antikalamos, Kalamata, Greece
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Botta C, Bertolino M, Zeppa G, Cocolin L. Evaluation of Toma Piemontese PDO cheese as a carrier of putative probiotics from table olive fermentations. J Funct Foods 2015. [DOI: 10.1016/j.jff.2015.06.063] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
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Rolim FRL, dos Santos KMO, de Barcelos SC, do Egito AS, Ribeiro TS, da Conceição ML, Magnani M, de Oliveira MEG, Queiroga RDCRDE. Survival of Lactobacillus rhamnosus EM1107 in simulated gastrointestinal conditions and its inhibitory effect against pathogenic bacteria in semi-hard goat cheese. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.05.004] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Meira QGS, Magnani M, de Medeiros Júnior FC, Queiroga RDCRDE, Madruga MS, Gullón B, Gomes AMP, Pintado MME, de Souza EL. Effects of added Lactobacillus acidophilus and Bifidobacterium lactis probiotics on the quality characteristics of goat ricotta and their survival under simulated gastrointestinal conditions. Food Res Int 2015; 76:828-838. [DOI: 10.1016/j.foodres.2015.08.002] [Citation(s) in RCA: 52] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2015] [Revised: 07/28/2015] [Accepted: 08/01/2015] [Indexed: 11/28/2022]
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Schoina V, Terpou A, Angelika-Ioanna G, Koutinas A, Kanellaki M, Bosnea L. Use of Pistacia terebinthus resin as immobilization support for Lactobacillus casei cells and application in selected dairy products. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:5700-8. [PMID: 26344983 PMCID: PMC4554640 DOI: 10.1007/s13197-014-1627-9] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/16/2014] [Accepted: 10/23/2014] [Indexed: 10/24/2022]
Abstract
Resin from Pistacia terebinthus tree was used for the immobilization of L. casei ATCC 393 cells. The encapsulated L. casei cells biocatalysts were added as adjuncts during yogurt production at 45 °C and probiotic viability was assessed during storage at 4 °C. For comparison reasons yogurt with free L. casei cells were prepared. The effect of encapsulated bacteria as adjuncts in yogurt on pH, lactic acid, lactose and other physicochemical parameters were studied for 60 storage days at 4 °C. Samples were also tested for the microbiological and organoleptic characteristics during storage at 4 °C. Encapsulation matrix seems to sustain the viability of embedded L. casei cells at levels more than 7 logcfug(-1) after 60 days of storage at 4 °C. Furthermore, the absence of pathogens such as Salmonella, Staphylococci, Enterobacteriaceae and coliforms in the produced yogurts is noteworthy where spoilage microorganisms such as yeasts and molds seem to affect yogurt quality only in absence of Pistacia terebinthus resin. The effect of the resin on production of aroma-related compounds responsible for yogurt flavor was also studied using the solid phase microextraction gas chromatography/mass spectrometry technique. Alpha and beta- pinene were the major aroma compounds detected in produced yogurts (over 60 % of total aromatic compounds detected). Yogurts with immobilized cells on P.terebintus resin had a fine aroma and taste characteristic of the resin.
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Affiliation(s)
- Vasiliki Schoina
- Department of Chemistry, Food Biotechnology Group, University of Patras, Patras, Greece
| | - Antonia Terpou
- Department of Chemistry, Food Biotechnology Group, University of Patras, Patras, Greece
| | | | - Athanasios Koutinas
- Department of Chemistry, Food Biotechnology Group, University of Patras, Patras, Greece
| | - Maria Kanellaki
- Department of Chemistry, Food Biotechnology Group, University of Patras, Patras, Greece
| | - Loulouda Bosnea
- Department of Chemistry, Food Biotechnology Group, University of Patras, Patras, Greece
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Ogunremi OR, Sanni AI, Agrawal R. Probiotic potentials of yeasts isolated from some cereal-based Nigerian traditional fermented food products. J Appl Microbiol 2015; 119:797-808. [PMID: 26095794 DOI: 10.1111/jam.12875] [Citation(s) in RCA: 67] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2014] [Revised: 04/27/2015] [Accepted: 06/05/2015] [Indexed: 12/31/2022]
Abstract
AIMS To determine the starter culture and multifunctional potentials of yeast strains from some cereal-based Nigerian traditional fermented food products. METHODS AND RESULTS Yeast isolates were screened for enzyme production and identified by sequencing the D1/D2 region of 26S rDNA. Pichia kluyveri LKC17, Issatchenkia orientalis OSL11, Pichia kudriavzevii OG32, Pichia kudriavzevii ROM11 and Candida tropicalis BOM21 exhibited the highest protease, lipase and phytase activity. They were selected and further evaluated for gastrointestinal survival and adherence ability. Although strain-specific, they retained viability at 37°C and showed survival at pH 2·0., I. orientalis OSL11 showed the highest survival at 2% bile salts concentration and P. kudriavzevii ROM11 showed the least survival. The yeast strains showed strong autoaggregation ability (81·24-91·85%) and hydrophobicity to n-hexadecane (33·61-42·30%). The highest co-aggregation ability was detected for P. kudriavzevii OG32 and Escherichia coli (71·57%). All the yeast strains removed cholesterol in the range of 49·03-74·05% over 48 h and scavenged for free radicals in methanol reaction system. CONCLUSIONS In this study, we isolated new yeast strains with multifunctional potentials that can be used as functional starter cultures to produce cereal-based probiotic products. SIGNIFICANCE AND IMPACT OF THE STUDY The development of probiotic yeast strains as starter culture to improve the quality attributes and confer functional value on cereal-based traditional fermented foods is beneficial.
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Affiliation(s)
- O R Ogunremi
- Department of Microbiology, University of Ibadan, Ibadan, Nigeria.,Food Microbiology Department, Central Food Technological Research Institute, Mysore, India
| | - A I Sanni
- Department of Microbiology, University of Ibadan, Ibadan, Nigeria
| | - R Agrawal
- Food Microbiology Department, Central Food Technological Research Institute, Mysore, India
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Ogunremi OR, Sanni AI, Agrawal R. Hypolipidaemic and antioxidant effects of functional cereal-mix produced with probiotic yeast in rats fed high cholesterol diet. J Funct Foods 2015. [DOI: 10.1016/j.jff.2015.06.031] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022] Open
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Demers-Mathieu V, Audy J, Laurin É, Fliss I, St-Gelais D. Impact of commercial mesophilic and thermophilic starters on the growth of new probiotic isolates. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2015.01.014] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Settachaimongkon S, Nout MJR, Antunes Fernandes EC, van Hooijdonk TC, Zwietering MH, Smid EJ, van Valenberg HJ. The impact of selected strains of probiotic bacteria on metabolite formation in set yoghurt. Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2014.04.002] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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