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Liu Y, Du M, Shu S, Wei J, Zhu K, Wang G. Bacterial surface properties and transport behavior actively respond to an extracellular polymeric substance gradient in saturated porous media. THE SCIENCE OF THE TOTAL ENVIRONMENT 2024; 944:173889. [PMID: 38876335 DOI: 10.1016/j.scitotenv.2024.173889] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/03/2024] [Revised: 06/07/2024] [Accepted: 06/08/2024] [Indexed: 06/16/2024]
Abstract
The transport and retention of bacteria in porous media, such as aquifer, are governed by the solid-liquid interface characteristics and bacterial mobility. The secretion of extracellular polymeric substance (EPS) by bacteria modifies their surface property, and thereby has effects on their adhesion to surface. The role of EPS in bacterial mobility within saturated quartz sand media is uncertain, as both promoting and inhibitory effects have been reported, and underlying mechanisms remain unclear. In this study, the effects of EPS on bacterial transport behavior and possible underlying mechanism were investigated at 4 concentrations (0 mg L-1, 50 mg L-1, 200 mg L-1 and 1000 mg L-1) using laboratory simulation experiments in conjunction with Extend Derjaguin-Landau-Verweu-Overbeek (XDLVO) modeling. The results showed that EPS facilitated bacterial mobility at all tested concentrations. It could be partially explained by the increased energy barrier between bacterial cells and quartz sand surface in the presence of EPS. The XDLVO sphere-plate model predicted that EPS induced a higher electrostatic double layer (EDL) repulsive force, Lewis acid-base (AB) and steric stabilization (ST), as well as a lower Lifshitz-van der Waals (LW) attractive force. However, at the highest EPS concentration (1000 mg L-1), the promotion of EPS on bacterial mobility weakened as a result of lower repulsive interactions between cells, which was supported by observed enhanced bacterial aggregation. Consequently, the increased aggregation led to greater bio-colloidal straining and ripening in the sand column, weakening the positive impact of EPS on bacterial transport. These findings suggested that EPS exhibited concentration-dependent effects on bacterial surface properties and transport behavior and revealed non-intuitive dual effects of EPS on those processes.
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Affiliation(s)
- Ying Liu
- Department of Soil and Water Sciences, National Black Soil & Agriculture Research, China Agricultural University, Beijing 100193, China
| | - Mengya Du
- Department of Soil and Water Sciences, National Black Soil & Agriculture Research, China Agricultural University, Beijing 100193, China
| | - Shangyi Shu
- Department of Soil and Water Sciences, National Black Soil & Agriculture Research, China Agricultural University, Beijing 100193, China
| | - Jian Wei
- Department of Soil and Water Sciences, National Black Soil & Agriculture Research, China Agricultural University, Beijing 100193, China
| | - Kun Zhu
- Department of Soil and Water Sciences, National Black Soil & Agriculture Research, China Agricultural University, Beijing 100193, China
| | - Gang Wang
- Department of Soil and Water Sciences, National Black Soil & Agriculture Research, China Agricultural University, Beijing 100193, China.
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Aliouche N, Sifour M, Kebsa W, Khennouf T, Ercan F, Ouled-Haddar H. Prophylactic Effect and Antiulcerogenic Potential of Probiotic Lactiplantibacillus plantarum E1K2R2 and its Exopolysaccharide Against Ibuprofen-Induced Acute Gastric Ulcer. Probiotics Antimicrob Proteins 2024:10.1007/s12602-024-10321-4. [PMID: 39008160 DOI: 10.1007/s12602-024-10321-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 07/08/2024] [Indexed: 07/16/2024]
Abstract
Lactiplantibacillus plantarum (Lpb. plantarum), as a safe probiotic microorganism, has been documented for its production of multiple bioactive compounds, such as exopolysaccharides (EPS), which have been used in the treatment of many gastrointestinal diseases, including gastric ulcers. The present study aims to investigate the prophylactic and antiulcerogenic effects of the potential probiotic Lbp. plantarum E1K2R2 and its EPS against ibuprofen-induced gastric ulcer. A gastric ulcer model was established by feeding fasted rats with ibuprofen at a single dose (200 mg/kg body weight). The Lpb. plantarum E1K2R2 (109 CFU), its EPS (200 mg/kg bw), and the anti-ulcer reference drug (omeprazole) (20 mg/kg bw) were separately used to feed rats for seven consecutive days before ibuprofen administration. The mechanisms were meticulously examined, focusing on the anti-secretory activity and mucus production as well as the anti-inflammatory and antioxidant activities. The findings revealed that the gastro-preventive effect of Lbp. plantarum E1K2R2 (88.43%) was higher than that of the EPS (66.26%) and close to that of omeprazole (89.87%). This effect was achieved through similar mechanisms, including regulation of the secretory activity, augmentation of mucus production, mitigation of inflammation, and enhancement of the gastric mucosa's antioxidant capacity. Moreover, it was found that Lbp. plantarum E1K2R2 and its EPS induce the activities of gastric antioxidant enzymes: superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GPx), and S-transferase (GST); enhance glutathione (GSH) content; and reduce mucosal nitric oxide (NO), myeloperoxidase (MPO), and malondialdehyde (MDA) levels. Furthermore, histopathological and hematological examinations confirmed that both pre-treatments could effectively maintain the structural integrity of the gastric mucosa and improve some hematological parameters, respectively. This implies that Lpb. plantarum E1K2R2 and its EPS possess the potential to counteract ibuprofen-associated gastric ulcers, leveraging a variety of protective mechanisms.
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Affiliation(s)
- Nadia Aliouche
- Laboratory of Molecular Toxicology, Faculty of Nature and Life Sciences, University of Jijel, 18000, Jijel, Algeria.
| | - Mohamed Sifour
- Laboratory of Molecular Toxicology, Faculty of Nature and Life Sciences, University of Jijel, 18000, Jijel, Algeria
| | - Widad Kebsa
- Laboratory of Molecular Toxicology, Faculty of Nature and Life Sciences, University of Jijel, 18000, Jijel, Algeria
| | - Tarek Khennouf
- Laboratory of Biotechnology, Environment and Health, Faculty of Nature and Life Sciences, University of Jijel, 18000, Jijel, Algeria
| | - Feriha Ercan
- Marmara University, School of Medicine, Department of Histology and Embryology, 34854, Maltepe, Istanbul, Turkey
| | - Houria Ouled-Haddar
- Laboratory of Molecular Toxicology, Faculty of Nature and Life Sciences, University of Jijel, 18000, Jijel, Algeria
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How YH, Teo MYM, In LLA, Yeo SK, Bhandari B, Yusof YA, Pui LP. Stability and expression of K-ras mimotopes in freeze-dried recombinant Lactococcus lactis NZ3900-fermented milk powder during storage in vacuum packaging. J Appl Microbiol 2024; 135:lxae162. [PMID: 38955370 DOI: 10.1093/jambio/lxae162] [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: 01/15/2024] [Revised: 06/17/2024] [Accepted: 06/29/2024] [Indexed: 07/04/2024]
Abstract
AIMS This study aims to evaluate the storage stability of the freeze-dried recombinant Lactococcus lactis NZ3900-fermented milk powder expressing K-ras (Kristen rat sarcoma viral oncogene homolog) mimotopes targeting colorectal cancer in vacuum packaging. METHODS AND RESULTS The freeze-dried L. lactis-fermented milk powder stored in 4-ply retortable polypropylene (RCPP)-polyamide (PA)-aluminium (AL)-polyethylene terephthalate (PET) and aluminium polyethylene (ALPE) was evaluated throughout 49 days of accelerated storage (38°C and 90% relative humidity). The fermented milk powder stored in 4-ply packaging remained above 6 log10 CFU g-1 viability, displayed lower moisture content (6.1%), higher flowability (43° angle of repose), water solubility (62%), and survivability of L. lactis after simulated gastric and intestinal digestion (>82%) than ALPE packaging after 42 days of accelerated storage. K-ras mimotope expression was detected intracellularly and extracellularly in the freeze-dried L. lactis-fermented milk powder upon storage. CONCLUSIONS This suggests that fermented milk powder is a suitable food carrier for this live oral vaccine.
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Affiliation(s)
- Yu Hsuan How
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, 56000 Cheras, Wilayah Persekutuan Kuala Lumpur, Malaysia
| | - Michelle Yee Mun Teo
- Department of Biotechnology, Faculty of Applied Sciences, UCSI University, 56000 Cheras, Wilayah Persekutuan Kuala Lumpur, Malaysia
| | - Lionel Lian Aun In
- Department of Biotechnology, Faculty of Applied Sciences, UCSI University, 56000 Cheras, Wilayah Persekutuan Kuala Lumpur, Malaysia
| | - Siok Koon Yeo
- School of Biosciences, Faculty of Health and Medical Sciences, Taylor's University, 47500 Subang Jaya, Selangor, Malaysia
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, The University of Queensland, Qld. 4072, Brisbane, Queensland, Australia
| | - Yus Aniza Yusof
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
| | - Liew Phing Pui
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, 56000 Cheras, Wilayah Persekutuan Kuala Lumpur, Malaysia
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Sun R, Yang B, Yang C, Jin Y, Sui W, Zhang G, Wu T. Reduction of Beany Flavor and Improvement of Nutritional Quality in Fermented Pea Milk: Based on Novel Bifidobacterium animalis subsp. lactis 80. Foods 2024; 13:2099. [PMID: 38998605 PMCID: PMC11241321 DOI: 10.3390/foods13132099] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2024] [Revised: 06/25/2024] [Accepted: 06/27/2024] [Indexed: 07/14/2024] Open
Abstract
Peas (Pisum sativum L.) serve as a significant source of plant-based protein, garnering consumer attention due to their high nutritional value and non-GMO modified nature; however, the beany flavor limits its applicability. In this study, the effects of Bifidobacterium animalis subsp. Lactis 80 (Bla80) fermentation on the physicochemical characteristics, particle size distribution, rheological properties, and volatile flavor compounds of pea milk was investigated. After fermentation by Bla80, the pH of pea milk decreased from 6.64 ± 0.01 to 5.14 ± 0.01, and the (D4,3) distribution decreased from 142.4 ± 0.47 μm to 122.7 ± 0.55 μm. In addition, Lactic acid bacteria (LAB) fermentation significantly reduced the particle size distribution of pea milk, which was conducive to improving the taste of pea milk and also indicated that Bla80 had the probiotic potential of utilizing pea milk as a fermentation substrate. According to GC-MS analysis, 64 volatile compounds were identified in fermented pea milk and included aldehydes, alcohols, esters, ketones, acids, and furans. Specifically, aldehydes in treated samples decreased by 27.36% compared to untreated samples, while esters, ketones, and alcohols increased by 11.07%, 10.96%, and 5.19%, respectively. These results demonstrated that Bla80 fermentation can significantly decrease the unpleasant beany flavor, such as aldehydes and furans, and increase fruity or floral aromas in treated pea milk. Therefore, Bla80 fermentation provides a new method to improve physicochemical properties and consumer acceptance of fermented pea milk, eliminating undesirable aromas for the application of pea lactic acid bacteria beverage.
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Affiliation(s)
- Ronghao Sun
- Engineering Research Center of Food Biotechnology, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Bochun Yang
- Engineering Research Center of Food Biotechnology, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Conghao Yang
- Engineering Research Center of Food Biotechnology, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Yan Jin
- Engineering Research Center of Food Biotechnology, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Wenjie Sui
- Engineering Research Center of Food Biotechnology, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Guohua Zhang
- School of Life Sciences, Shanxi University, Taiyuan 030006, China
| | - Tao Wu
- Engineering Research Center of Food Biotechnology, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
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Tian H, Gu Y, Lv Z, Wang L. The exopolysaccharides produced by Leuconostoc mesenteroides XR1 and its effect on silk drawing phenomenon of yoghurt. Int J Biol Macromol 2024; 262:129952. [PMID: 38320635 DOI: 10.1016/j.ijbiomac.2024.129952] [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: 08/08/2023] [Revised: 01/25/2024] [Accepted: 02/01/2024] [Indexed: 02/08/2024]
Abstract
Yoghurt fermented by Leuconostoc mesenteroides XR1 from Kefir grains was found to produce a unique silk drawing phenomenon. This property was found to be associated with the exopolysaccharides (EPS), X-EPS, produced by strain XR1. In order to better understand the mechanism that produced this phenomenon, the X-EPS was extracted, purified and characterized. The molecular weight and monosaccharide composition were determined by size exclusion chromatography coupled with multi-angle laser light scattering (SEC-MALLS) and ion chromatography (IC) analysis, respectively. The results showed that its molecular weight was 4.183 × 106 g/mol and its monosaccharide composition was glucose, and glucuronic acid, with the contents of 567.6148 and 0.2096 μg/mg, respectively. FT-IR and NMR analyses showed that X-EPS was an α-pyranose polysaccharide and was composed of 92.22 % α-(1 → 6) linked d-glucopyranose units and 7.77 % α-(1 → 3) branching. Furthermore, it showed a chain-like microstructure with branches in atomic force microscopy (AFM) and scanning electron microscopy (SEM) experiments. These results suggested that the unique structure of X-EPS, gave the yoghurt a strong viscosity and cohesiveness, which resulted in the silk drawing phenomenon. This work suggested that X-EPS holds the potential for food and industrial applications.
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Affiliation(s)
- Huimin Tian
- School of Food and Biological Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang 212013, Jiangsu, PR China
| | - Yachun Gu
- School of Food and Biological Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang 212013, Jiangsu, PR China
| | - Zili Lv
- School of Medical and Life Sciences/Reproductive & Women-Children Hospital, Chengdu University of Traditional Chinese Medicine, Chengdu 610041, China.
| | - Liang Wang
- School of Food and Biological Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang 212013, Jiangsu, PR China.
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Zhang X, Zhang C, Xiao L, Zhao X, Ma K, Ji F, Azarpazhooh E, Ajami M, Rui X, Li W. Digestive characteristics of extracellular polysaccharide from Lactiplantibacillus plantarum T1 and its regulation of intestinal microbiota. Int J Biol Macromol 2024; 259:129112. [PMID: 38176482 DOI: 10.1016/j.ijbiomac.2023.129112] [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: 08/28/2023] [Revised: 12/14/2023] [Accepted: 12/26/2023] [Indexed: 01/06/2024]
Abstract
This study assessed the potential prebiotic characteristics of the previously reported Lactiplantibacillus plantarum extracellular polysaccharide (EPS-T1) with immunological activity. EPS-T1 was a novel heteropolysaccharide composed of glucose and galactose (1.00:1.21), with a molecular weight of 1.41 × 106 Da. The monosaccharide composition, molecular weight, fourier transform infrared, and 1H NMR analysis showed that EPS-T1 was well tolerated in the simulated oral cavity, gastric fluid, and small intestinal fluid environments, and was not easily degraded. Meanwhile, EPS-T1 could effectively be used as a carbon source to promote the growth of beneficial Lactobacillus species (Lactobacillus delbrueckii ssp. Bulgaricus, Streptococcus thermophilus, Lacticaseibacillus rhamnose GG, Lactiplantibacillus plantarum, Lacticaseibacillus paracasei and Lactobacillus reuteri). After 24 h of fecal fermentation, EPS-T1(5 mg/mL) effectively reduced the relative abundance of harmful bacteria such as the Escherichia-Shigella, Citrobacter, Fusobacterium, Parasutterella, and Lachnoclostridium. While, the level content of beneficial flora (Bacteroides, Blautia, Phascolarctobacterium, Bifidobacterium, Parabacteroides, and Subdoligranulum) were significantly increased. In addition, EPS-T1 was able to significantly promote the enrichment of short-chain fatty acids such as acetic acid, propionic acid and butyric acid. These results provide some basis for the functional application of EPS-T1 as a potential prebiotic.
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Affiliation(s)
- Xueliang Zhang
- Sanya Institute of Nanjing Agricultural University, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China
| | - Changliang Zhang
- Jiangsu New-Bio Biotechnology Co., Ltd., Jiangyin, Jiangsu 214400, PR China.; Jiangsu Biodep Biotechnology Co., Ltd., Jiangyin, Jiangsu 214400, PR China
| | - Luyao Xiao
- Sanya Institute of Nanjing Agricultural University, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China
| | - Xiaogan Zhao
- Sanya Institute of Nanjing Agricultural University, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China
| | - Kai Ma
- Jiangsu New-Bio Biotechnology Co., Ltd., Jiangyin, Jiangsu 214400, PR China.; Jiangsu Biodep Biotechnology Co., Ltd., Jiangyin, Jiangsu 214400, PR China
| | - Feng Ji
- Jiangsu New-Bio Biotechnology Co., Ltd., Jiangyin, Jiangsu 214400, PR China.; Jiangsu Biodep Biotechnology Co., Ltd., Jiangyin, Jiangsu 214400, PR China
| | - Elham Azarpazhooh
- Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Iran
| | - Marjan Ajami
- National Nutrition and Food Technology Research Institute, School of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Science, Tehran, Iran
| | - Xin Rui
- Sanya Institute of Nanjing Agricultural University, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China
| | - Wei Li
- Sanya Institute of Nanjing Agricultural University, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China..
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Nazari A, Zarringhalami S, Asghari B. Influence of germinated black cumin (Nigella sativa L.) seeds extract on the physicochemical, antioxidant, antidiabetic and sensory properties of yogurt. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102437] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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8
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Kong L, Huang Y, Zeng X, Ye C, Wu Z, Guo Y, Pan D. Effects of galactosyltransferase on EPS biosynthesis and freeze-drying resistance of Lactobacillus acidophilus NCFM. FOOD CHEMISTRY. MOLECULAR SCIENCES 2022; 5:100145. [PMID: 36573108 PMCID: PMC9789326 DOI: 10.1016/j.fochms.2022.100145] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/18/2022] [Revised: 11/01/2022] [Accepted: 11/12/2022] [Indexed: 11/16/2022]
Abstract
Galactosyltransferase (GalT) is an important enzyme in synthesizing exopolysaccharide (EPS), the major polymer of biofilms protecting cells from severe conditions. However, the contribution to, and regulatory mechanism of GalT, in stressor resistance are still unclear. Herein, we successfully overexpressed GalT in Lactobacillus acidophilus NCFM by genetic engineering. The GalT activity and freeze-drying survival rate of the recombinant strain were significantly enhanced. The EPS yield also increased by 17.8%, indicating a positive relationship between freeze-drying resistance and EPS. RNA-Seq revealed that GalT could regulate the flux of the membrane transport system, pivotal sugar-related metabolic pathways, and promote quorum sensing to facilitate EPS biosynthesis, which enhanced freeze-drying resistance. The findings concretely prove that the mechanism of GalT regulating EPS biosynthesis plays an important role in protecting lactic acid bacteria from freeze-drying stress.
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Key Words
- BP, biological process
- CC, cellular component
- DEG, differentially expressed gene
- ELISA, enzyme linked immunosorbent assay
- EPS, exopolysaccharideS
- Exopolysaccharide
- FT-IR, Fourier transform infrared spectroscopy
- Freeze-drying
- GO, gene ontology
- GalT, galactosyltransferase
- Galactosyltransferase
- KEGG, Kyoto Encyclopedia of Genes and Genomes
- LAB, lactic acid bacteria
- LB, Luria-Bertani
- MF, molecular function
- MRS, de Man, Rogosa and Sharpe
- NCBI, National Center for Biotechnology Information GenBank
- Overexpression
- PCR, polymerase chain reaction
- PEP, phosphoenolpyruvate
- PTS, phosphotransferase system
- QS, quorum sensing
- RT-qPCR, real-time quantitative polymerase chain reaction
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Affiliation(s)
- Lingyu Kong
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo 315211, China,Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, China
| | - Yuze Huang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo 315211, China,Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, China
| | - Xiaoqun Zeng
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo 315211, China,Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, China,Corresponding author at: State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo 315211, China.
| | - Congyan Ye
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo 315211, China,Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, China
| | - Zhen Wu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo 315211, China,Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, China
| | - Yuxing Guo
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo 315211, China,School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210097, China
| | - Daodong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo 315211, China,Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, China
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How YH, Teo MYM, In LLA, Yeo SK, Pui LP. Development of fermented milk using food-grade recombinant Lactococcus lactis NZ3900. NFS JOURNAL 2022. [DOI: 10.1016/j.nfs.2022.07.001] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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10
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Extraction, isolation, structural characterization and prebiotic activity of cell wall polysaccharide from Kluyveromyces marxianus. Carbohydr Polym 2022; 289:119457. [DOI: 10.1016/j.carbpol.2022.119457] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2021] [Revised: 03/29/2022] [Accepted: 03/31/2022] [Indexed: 12/20/2022]
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11
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Ge Z, Bao X, Feng X, Yin X, Chen X, Dong M. In situ exopolysaccharides from Lactobacillus helveticus MB2-1 in Sayram ketteki yoghurt: Set yoghurts properties and interactions with sodium caseinate. Int J Biol Macromol 2022; 216:871-881. [PMID: 35882263 DOI: 10.1016/j.ijbiomac.2022.07.147] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2022] [Revised: 07/02/2022] [Accepted: 07/19/2022] [Indexed: 11/17/2022]
Abstract
The effects of high exopolysaccharides (EPS) - producing Lactobacillus helveticus MB2-1 on the structure and storage stability of set yoghurts, and the interactions between its EPS (molecular weight 9.34 × 104 Da) from Sayram ketteki yoghurt (SKY) and sodium caseinate (CAS) were studied. The rheology, microstructure, texture and storage stability of the three set yoghurts including control yoghurt (Control), adding-probiotic yoghurt (APY) and SKY were investigated, which showed that the SKY exhibited less shear thinning than the Control and APY, and the textural indexes and storage stability of the SKY were significantly better than that of other two yoghurts (p < 0.05). Moreover, the increased turbidity, decreased ζ potential and surface hydrophobicity of EPS/CAS complex coacervation were determined at EPS/CAS mass ratio of 3 (corresponding to 0.33 g/L of CAS and 1 g/L of EPS), mainly owing to the electrostatic attraction of the two biopolymers to form aggregates. Besides, the higher sizes and more aggregation of EPS/CAS complexes were formed at pH 3.5. Taken together, the results indicated that the high EPS-producing characteristic of L. helveticus MB2-1 could positively influence the qualities of set yoghurts, and the EPS/CAS complex coacervation in dairy products was closely related to the EPS/CAS mass ratio and pH condition.
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Affiliation(s)
- Zhiwen Ge
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu Province 210095, China
| | - Xuan Bao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu Province 210095, China
| | - Xue Feng
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu Province 210095, China
| | - Xintao Yin
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu Province 210095, China
| | - Xiaohong Chen
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu Province 210095, China
| | - Mingsheng Dong
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu Province 210095, China.
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Ge Z, Chen X, Yang R, Li W, Yin B, Li Z, Dong M. Structure of a unique fucose-containing exopolysaccharide from Sayram ketteki yoghurt and its anti-MRSA biofilm effect. Int J Biol Macromol 2022; 216:643-654. [PMID: 35777514 DOI: 10.1016/j.ijbiomac.2022.06.164] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2022] [Revised: 06/14/2022] [Accepted: 06/25/2022] [Indexed: 11/28/2022]
Abstract
In this work, we reported an in situ exopolysaccharide (in situ-EPS1) containing rare fucose produced by Lactobacillus helveticus MB2-1 in Sayram ketteki yoghurt, which made it unique. Its fine structure was characterized by GPC, HPLC, FT-IR, GC-MS,1HNMR and 13CNMR together with two-dimensional (2D) NMR spectra. The results revealed that in situ-EPS1 was a new heteropolysaccharide with molecular weight of 1.06 × 105 Da, and was composed of mannose, rhamnose, glucose, galactose and fucose with the following repeating units. Furthermore, the in situ-EPS1 exhibited significant antibiofilm effect against Methicillin-resistant Staphylococcus aureus (MRSA). Notably, the in situ-EPS1 did not interfere with the planktonic growth of MRSA strain, whereas inhibited its cell metabolic activity and the transcription of genes related to biofilm formation. This unique antibiofilm but non-antibacterial mechanism supposedly prevented the development of bacterial drug resistance, which may open a new door to fight against these drug-resistant microorganisms.
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Affiliation(s)
- Zhiwen Ge
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang Road, Nanjing 210095, Jiangsu Province, China
| | - Xiaohong Chen
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang Road, Nanjing 210095, Jiangsu Province, China
| | - Renqin Yang
- Yangzhou Kangyuan Dairy Co., Ltd., Yangzhou University, No. 88, Dingxing Road, Yangzhou 225009, Jiangsu Province, China
| | - Wei Li
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang Road, Nanjing 210095, Jiangsu Province, China
| | - Baixing Yin
- Yangzhou Kangyuan Dairy Co., Ltd., Yangzhou University, No. 88, Dingxing Road, Yangzhou 225009, Jiangsu Province, China
| | - Zhiyu Li
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang Road, Nanjing 210095, Jiangsu Province, China
| | - Mingsheng Dong
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang Road, Nanjing 210095, Jiangsu Province, China.
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13
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Physicochemical properties and volatile profile of mung bean flour fermented by Lacticaseibacillus casei and Lactococcus lactis. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113565] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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14
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Liang Z, Sun J, Yang S, Wen R, Liu L, Du P, Li C, Zhang G. Fermentation of mung bean milk by Lactococcus lactis: Focus on the physicochemical properties, antioxidant capacities and sensory evaluation. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101798] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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15
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In situ exopolysaccharides produced by Lactobacillus helveticus MB2-1 and its effect on gel properties of Sayram ketteki yoghurt. Int J Biol Macromol 2022; 208:314-323. [PMID: 35278514 DOI: 10.1016/j.ijbiomac.2022.03.027] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Revised: 03/02/2022] [Accepted: 03/06/2022] [Indexed: 11/05/2022]
Abstract
In order to study the mechanism of high viscosity of Sayram ketteki yoghurt, the growth, acidification properties, in situ exopolysaccharides (EPS) production of Lactobacillus helveticus MB2-1 in milk medium were investigated. The microstructure of the yoghurt was analyzed. The characteristics of in situ EPS produced by this strain in yoghurt were studied by high-performance liquid chromatography (HPLC), Fourier-transform infrared spectroscopy (FT-IR), ultraviolet-visible (UV-vis) analysis. The amount of in situ EPS produced could be up to 689.47 mg/L. The micrographs of Sayram ketteki yoghurt demonstrated that the in situ EPS secreted by ropy L. helveticus MB2-1 were closely connected with proteins, effectively filling the three-dimensional network structure of casein clusters, thereby resulting in high viscosity of yoghurt. Besides, the molecular weight of in situ EPS was 9.34 × 104 Da, and the in situ EPS was determined to be a new heteropolysaccharide, containing fucose, which made it unique. Moreover, the set yoghurts added with in situ EPS were demonstrated fine effects on the texture improvement. These results illustrated that L. helveticus MB2-1 could be set as a good starter and the in situ EPS could be considered as a probiotic stabilizer substitute for fermented dairy products.
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16
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Park S, Saravanakumar K, Sathiyaseelan A, Park S, Hu X, Wang MH. Cellular antioxidant properties of nontoxic exopolysaccharide extracted from Lactobacillales (Weissella cibaria) isolated from Korean kimchi. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112727] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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17
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Ge X, Tang N, Huang Y, Chen X, Dong M, Rui X, Zhang Q, Li W. Fermentative and physicochemical properties of fermented milk supplemented with sea buckthorn (Hippophae eleagnaceae L.). Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112484] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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18
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Selective Fermentation of Lactobacillus and Streptococcus In Vitro: Effects of Chinese Fermented Glutinous Rice on the Growth Promotion of Potential Probiotics. J FOOD QUALITY 2021. [DOI: 10.1155/2021/9541725] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
A functional Chinese fermented glutinous rice has been developed with the supplementation of Fu brick tea (CRW-FBT). In this study, we aimed to evaluate its effect on the growth of potential probiotic strains in the Lactobacillus, Streptococcus, and Weissella genus, compared with traditional Chinese fermented glutinous rice (CRW). The growth profiles of lactic acid bacteria were analyzed based on fermentations in vitro, and the optical densities were recorded at 600 nm during the whole fermentation. Growth curve, maximum OD600 nm, and growth rate were measured and compared among samples with different ratios of CRW-FBT and CRW addition. Through the multiple analysis of growth parameters, we found that all the tested strains obtained better growth results when CRW-FBT was supplemented to the media, compared with the CRW and basic media. The bacterial growth was promoted by exhibiting the shortened lag time, prolonged logarithmic phase and stationary phase, and increased growth rate and cell density, as well as the better performance after 24 h and 48 h fermentation. Besides, short-chain fatty acids and organic acids in CRW-FBT were founded. Our work demonstrated the positive effect of Fu brick tea supplemented in the CRW and illustrated its beneficial role in the food fermentation industry for the purpose of microorganism enrichment and the improvement of microbial metabolism.
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Tian J, Mao Q, Dong M, Wang X, Rui X, Zhang Q, Chen X, Li W. Structural Characterization and Antioxidant Activity of Exopolysaccharide from Soybean Whey Fermented by Lacticaseibacillus plantarum 70810. Foods 2021; 10:foods10112780. [PMID: 34829061 PMCID: PMC8621071 DOI: 10.3390/foods10112780] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Revised: 11/03/2021] [Accepted: 11/10/2021] [Indexed: 01/13/2023] Open
Abstract
Soybean whey is a high-yield but low-utilization agricultural by-product in China. In this study, soybean whey was used as a substrate of fermentation by Lacticaseibacillus plantarum 70810 strains. An exopolysaccharide (LPEPS-1) was isolated from soybean whey fermentation by L. plantarum 70810 and purified by ion-exchange chromatography. Its preliminary structural characteristics and antioxidant activity were investigated. Results show that LPEPS-1 was composed of mannose, glucose, and galactose with molar ratios of 1.49:1.67:1.00. The chemical structure of LPEPS-1 consisted of →4)-α-D-Glcp-(1→, →3)-α-D-Galp-(1→ and →2)-α-D-Manp-(1→. Scanning electron microscopy (SEM) revealed that LPEPS-1 had a relatively rough surface. In addition, LPPES-1 exhibited strong scavenging activity against DPPH and superoxide radicals and chelating ability on ferrous ion. This study demonstrated that soybean whey was a feasible fermentation substrate for the production of polysaccharide from L. plantarum 70810 and that the polysaccharide could be used as a promising ingredient for health-beneficial functional foods.
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Affiliation(s)
| | | | | | | | | | | | | | - Wei Li
- Correspondence: ; Tel.: +86-25-8439-6989
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20
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Mu J, Zhang J, Zhou X, Zalan Z, Hegyi F, Takács K, Ibrahim A, Awad S, Wu Y, Zhao X, Du M. Effect of Lactobacillus plantarum KFY02 isolated from naturally fermented yogurt on the weight loss in mice with high-fat diet-induced obesity via PPAR-α/γ signaling pathway. J Funct Foods 2020. [DOI: 10.1016/j.jff.2020.104264] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
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21
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Zhen N, Zeng X, Wang H, Yu J, Pan D, Wu Z, Guo Y. Effects of heat shock treatment on the survival rate of Lactobacillus acidophilus after freeze-drying. Food Res Int 2020; 136:109507. [DOI: 10.1016/j.foodres.2020.109507] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2020] [Revised: 06/25/2020] [Accepted: 06/28/2020] [Indexed: 02/06/2023]
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22
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Zhao D, Liu L, Jiang J, Guo S, Ping W, Ge J. The response surface optimization of exopolysaccharide produced by Weissella confusa XG-3 and its rheological property. Prep Biochem Biotechnol 2020; 50:1014-1022. [DOI: 10.1080/10826068.2020.1780609] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Dan Zhao
- Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Harbin, Heilongjiang, P. R. China
- Laboratory of Microbiology, College of Life Science, Heilongjiang University, Harbin, Heilongjiang, P. R. China
| | - Lina Liu
- Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Harbin, Heilongjiang, P. R. China
- Laboratory of Microbiology, College of Life Science, Heilongjiang University, Harbin, Heilongjiang, P. R. China
| | - Jing Jiang
- Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Harbin, Heilongjiang, P. R. China
- Laboratory of Microbiology, College of Life Science, Heilongjiang University, Harbin, Heilongjiang, P. R. China
| | - Shangxu Guo
- Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Harbin, Heilongjiang, P. R. China
- Laboratory of Microbiology, College of Life Science, Heilongjiang University, Harbin, Heilongjiang, P. R. China
| | - Wenxiang Ping
- Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Harbin, Heilongjiang, P. R. China
- Laboratory of Microbiology, College of Life Science, Heilongjiang University, Harbin, Heilongjiang, P. R. China
| | - Jingping Ge
- Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Harbin, Heilongjiang, P. R. China
- Laboratory of Microbiology, College of Life Science, Heilongjiang University, Harbin, Heilongjiang, P. R. China
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23
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Tang W, Han S, Zhou J, Xu Q, Dong M, Fan X, Rui X, Zhang Q, Chen X, Jiang M, Wu J, Li W. Selective fermentation of Lactobacillus delbrueckii ssp. Bulgaricus SRFM-1 derived exopolysaccharide by Lactobacillus and Streptococcus strains revealed prebiotic properties. J Funct Foods 2020. [DOI: 10.1016/j.jff.2020.103952] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022] Open
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24
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Tang Y, Dai X, Dong B, Guo Y, Dai L. Humification in extracellular polymeric substances (EPS) dominates methane release and EPS reconstruction during the sludge stabilization of high-solid anaerobic digestion. WATER RESEARCH 2020; 175:115686. [PMID: 32199187 DOI: 10.1016/j.watres.2020.115686] [Citation(s) in RCA: 68] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/09/2019] [Revised: 02/29/2020] [Accepted: 03/02/2020] [Indexed: 06/10/2023]
Abstract
High-solid anaerobic digestion (HAD) can directly treat dewatered sewage sludge (total solid content ≥15%) with superior volume efficiency. Sludge stabilization during HAD is expected to achieve by throughout organic degradation and conversion towards methane-rich biogas release and humic formation. Sewage sludge is the combination of microbial zoogleas and theirs adsorption of organic and inorganic matter, in which the extracellular polymeric substances (EPS) account 60-80% of total sludge organic matter, inevitably participating most extracellular metabolic pathways. The interactions between EPS transformation and genetically annotated metabolic pathways were found in this research. In brief, noticing the highly cross-linked structures in EPS with major active components of humic substances (HS) and protein (PN), as PN hydrolysis and decomposition in EPS were enhanced in the high-solid anaerobic condition, the exposure of aromatic groups and sites in HS were considerable. HS release was the main factor shifting the electron exchange capacity and activity, which aided in energy metabolism of sludge microorganisms involved in redox reactions, especially the methanogenesis, thus in turn facilitating the PN degradation; Then, the screened humic groups and active protein derives might act as the beneficial precursors to regenerate neo-humic structures, whose significant bridging effect and signal role on stimulating amino acid biosynthesis, member transport and metallic complexation could further contribute to proteolytic condensation and EPS reconstruction. Hence, the in-depth sludge stabilization mechanism during HAD process was established for developing enlightening strategies.
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Affiliation(s)
- Yanfei Tang
- State Key Laboratory of Pollution Control and Resource Reuse, College of Environmental Science and Engineering, Tongji University, Shanghai, 200092, China
| | - Xiaohu Dai
- State Key Laboratory of Pollution Control and Resource Reuse, College of Environmental Science and Engineering, Tongji University, Shanghai, 200092, China; Shanghai Institute of Pollution Control and Ecological Security, Shanghai, 200092, China.
| | - Bin Dong
- State Key Laboratory of Pollution Control and Resource Reuse, College of Environmental Science and Engineering, Tongji University, Shanghai, 200092, China
| | - Yiqun Guo
- State Key Laboratory of Pollution Control and Resource Reuse, College of Environmental Science and Engineering, Tongji University, Shanghai, 200092, China
| | - Lingling Dai
- State Key Laboratory of Pollution Control and Resource Reuse, College of Environmental Science and Engineering, Tongji University, Shanghai, 200092, China
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25
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You X, Yang L, Zhao X, Ma K, Chen X, Zhang C, Wang G, Dong M, Rui X, Zhang Q, Li W. Isolation, purification, characterization and immunostimulatory activity of an exopolysaccharide produced by Lactobacillus pentosus LZ-R-17 isolated from Tibetan kefir. Int J Biol Macromol 2020; 158:408-419. [PMID: 32389648 DOI: 10.1016/j.ijbiomac.2020.05.027] [Citation(s) in RCA: 45] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2020] [Revised: 04/28/2020] [Accepted: 05/04/2020] [Indexed: 12/20/2022]
Abstract
In this study, three strains of lactic acid bacteria isolated from Tibetan kefir grains, including two strains of Lactobacillus pentosus LZ-R-17 and L. helveticus LZ-R-5, and one strain of Lactococcus lactis subsp. lactis LZ-R-12. The ability of three strains to produce exopolysaccharide (EPS) was tested, and L. pentosus LZ-R-17 was found to have the highest EPS yield. One EPS (R-17-EPS) was isolated from the fermented milk by L. pentosus LZ-R-17 and purified by DEAE-52 anion exchange chromatography. Furthermore, R-17-EPS preliminary structure and macrophage immunomodulatory activity in vitro were investigated. On the basis of the analytical results of ultraviolet-visible spectrum, Fourier transform-infrared spectrum, monosaccharide composition analysis and one-dimensional and two-dimensional nuclear magnetic resonance (NMR) spectra, R-17-EPS was found to have an average molecular weight of 1.20 × 106 Da and was composed of galactose and glucose residues with a molar ratio of 1.00:3.15. NMR analysis revealed that the R-17-EPS was a linear hetero-galactoglucan containing repeating units of →2)-α-D-Galp-(1 → 4)-β-D-Glcp-(1 → 4)-β-D-Glcp-(1 → 4)-β-D-Glcp-(1→. In addition, R-17-EPS could effectively enhanced the proliferation, phagocytosis, nitric oxide and cytokines production of RAW264.7 cells, suggesting that R-17-EPS had potent immunostimulatory activity and could be explored as immunomodulator in functional food and/or medicine fields.
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Affiliation(s)
- Xiu You
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China
| | - Lin Yang
- Food Science College, Tibet Agriculture & Animal Husbandry University, Nyingchi, Tibet 860000, PR China
| | - Xiaojuan Zhao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China
| | - Kai Ma
- Jiangsu Biodep Biotechnology Co., Ltd., Jiangyin, Jiangsu 214400, PR China; Probiotics Australia Pty, Ormeau, Queensland 4208, Australia
| | - Xiaohong Chen
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China
| | - Changliang Zhang
- Jiangsu Biodep Biotechnology Co., Ltd., Jiangyin, Jiangsu 214400, PR China; Probiotics Australia Pty, Ormeau, Queensland 4208, Australia
| | - Guangxian Wang
- Jiangsu Biodep Biotechnology Co., Ltd., Jiangyin, Jiangsu 214400, PR China; Probiotics Australia Pty, Ormeau, Queensland 4208, Australia
| | - Mingsheng Dong
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China
| | - Xin Rui
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China
| | - Qiuqin Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China
| | - Wei Li
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China.
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26
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You X, Li Z, Ma K, Zhang C, Chen X, Wang G, Yang L, Dong M, Rui X, Zhang Q, Li W. Structural characterization and immunomodulatory activity of an exopolysaccharide produced by Lactobacillus helveticus LZ-R-5. Carbohydr Polym 2020; 235:115977. [DOI: 10.1016/j.carbpol.2020.115977] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2019] [Revised: 02/06/2020] [Accepted: 02/10/2020] [Indexed: 12/12/2022]
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27
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Xiao L, Li Y, Tian J, Zhou J, Xu Q, Feng L, Rui X, Fan X, Zhang Q, Chen X, Dong M, Li W. Influences of drying methods on the structural, physicochemical and antioxidant properties of exopolysaccharide from Lactobacillus helveticus MB2-1. Int J Biol Macromol 2020; 157:220-231. [PMID: 32344080 DOI: 10.1016/j.ijbiomac.2020.04.196] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2020] [Revised: 04/23/2020] [Accepted: 04/23/2020] [Indexed: 01/20/2023]
Abstract
In this study, in order to evaluate influences of different drying methods on the structural characteristics, physicochemical properties and antioxidant activities of exopolysaccharides (EPS) from Lactobacillus helveticus MB2-1, three drying methods, including spray-drying (SD), freeze-drying (FD) and spray freeze-drying (SFD), were applied to dry EPS. Results showed that different drying procedures had no significant influence on the primary structure and constituent monosaccharides of EPSs. However, the surface morphology of the three dried EPSs varied greatly in size and shape due to different drying processes. Among three dried EPSs, the particle size distribution of spray freeze-dried EPS (SF-EPS) was relatively narrower and uniform. Additionally, SF-EPS behaved better apparent viscosity and emulsifying property than spray-dried EPS (S-EPS) and freeze-dried EPS (F-EPS). SF-EPS exhibited stronger antioxidant activities when compared with S-EPS and F-EPS, according to the results of scavenging activities on different radicals and chelating activity on ferrous ion. Overall, SFD was the appropriate method for industrial production of EPS from Lactobacillus helveticus MB2-1 with better physicochemical properties and antioxidant activities.
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Affiliation(s)
- Luyao Xiao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China
| | - Yingying Li
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China
| | - Juanjuan Tian
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China
| | - Jianzhong Zhou
- School of Food Science and Pharmacy, Xinjiang Agricultural University, Urumchi, Xinjiang 830052, PR China
| | - Qian Xu
- College of Life Science, Tarim University, Alar, Xinjiang 843300, PR China
| | - Li Feng
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China
| | - Xin Rui
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China
| | - Xia Fan
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China
| | - Qiuqin Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China
| | - Xiaohong Chen
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China
| | - Mingsheng Dong
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China
| | - Wei Li
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China.
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28
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Miao W, He R, Feng L, Ma K, Zhang C, Zhou J, Chen X, Rui X, Zhang Q, Dong M, Li W, Xu Q. Study on processing stability and fermentation characteristics of donkey milk. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109151] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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29
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Li F, Huang G, Tan F, Yi R, Zhou X, Mu J, Zhao X. Lactobacillus plantarum KSFY06 on d-galactose-induced oxidation and aging in Kunming mice. Food Sci Nutr 2020; 8:379-389. [PMID: 31993164 PMCID: PMC6977475 DOI: 10.1002/fsn3.1318] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2019] [Revised: 10/30/2019] [Accepted: 11/04/2019] [Indexed: 12/13/2022] Open
Abstract
Yogurt from Xinjiang, China, is a traditional Chinese fermented food rich in beneficial microorganisms, such as Lactobacillus plantarum KSFY06. In this study, the effect of KSFY06 on oxidative aging was investigated using live animal experiments. Molecular biological methods were used to analyze the serum and tissues of mice with oxidative aging induced by d-galactose, which showed that KSFY06 can inhibit the decline of heart, liver, spleen, and kidney caused by aging. The KSFY06 strain increased the activity of superoxide dismutase (SOD), glutathione peroxidase (GSH-Px), catalase (CAT), and glutathione (GSH) in serum and liver of aging mice, while the content of malondialdehyde (MDA) is reduced. Pathological observation showed that KSFY06 alleviated damage to the liver, spleen, and skin of oxidative aging mice. qPCR showed that, at high dose (2 × 109 cfu/kg per day), KSFY06 upregulates copper/zinc superoxide dismutase (SOD1), manganese superoxide dismutase (SOD2), endothelial nitric oxide synthase (eNOS), neuronal nitric oxide synthase (nNOS), catalase (CAT) mRNA expression, and its downstream inducible nitric oxide synthase (iNOS) mRNA expression in liver and spleen tissues induced by d-gal. To a certain extent, these findings indicate that L. plantarum KSFY06 is able to protect against oxidative stress in the d-gal-induced aging model. In conclusion, L. plantarum KSFY06 may provide a potential research value in the prevention or alleviation of related diseases caused by oxidative stress.
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Affiliation(s)
- Fang Li
- Chongqing Collaborative Innovation Center for Functional FoodChongqing University of EducationChongqingChina
- Chongqing Engineering Research Center of Functional FoodChongqing University of EducationChongqingChina
- Chongqing Engineering Laboratory for Research and Development of Functional FoodChongqing University of EducationChongqingChina
- College of Biological and Chemical EngineeringChongqing University of EducationChongqingChina
| | - Guangbin Huang
- Department of Trauma SurgeryEmergency Medical Center of ChongqingThe Affiliated Central Hospital of Chongqing UniversityChongqingChina
| | - Fang Tan
- Department of Public HealthOur Lady of Fatima UniversityValenzuelaPhilippines
| | - Ruokun Yi
- Chongqing Collaborative Innovation Center for Functional FoodChongqing University of EducationChongqingChina
- Chongqing Engineering Research Center of Functional FoodChongqing University of EducationChongqingChina
- Chongqing Engineering Laboratory for Research and Development of Functional FoodChongqing University of EducationChongqingChina
| | - Xianrong Zhou
- Chongqing Collaborative Innovation Center for Functional FoodChongqing University of EducationChongqingChina
- Chongqing Engineering Research Center of Functional FoodChongqing University of EducationChongqingChina
- Chongqing Engineering Laboratory for Research and Development of Functional FoodChongqing University of EducationChongqingChina
| | - Jianfei Mu
- Chongqing Collaborative Innovation Center for Functional FoodChongqing University of EducationChongqingChina
- Chongqing Engineering Research Center of Functional FoodChongqing University of EducationChongqingChina
- Chongqing Engineering Laboratory for Research and Development of Functional FoodChongqing University of EducationChongqingChina
| | - Xin Zhao
- Chongqing Collaborative Innovation Center for Functional FoodChongqing University of EducationChongqingChina
- Chongqing Engineering Research Center of Functional FoodChongqing University of EducationChongqingChina
- Chongqing Engineering Laboratory for Research and Development of Functional FoodChongqing University of EducationChongqingChina
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30
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Wei Y, Li F, Li L, Huang L, Li Q. Genetic and Biochemical Characterization of an Exopolysaccharide With in vitro Antitumoral Activity Produced by Lactobacillus fermentum YL-11. Front Microbiol 2019; 10:2898. [PMID: 31921073 PMCID: PMC6929415 DOI: 10.3389/fmicb.2019.02898] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2018] [Accepted: 12/02/2019] [Indexed: 12/20/2022] Open
Abstract
In the present study, the whole genome sequence of Lactobacillus fermentum YL-11, a novel exopolysaccharide (EPS)-producing lactic acid bacteria (LAB) strain isolated from fermented milk, was determined. Genetic information and the synthetic mechanism of the EPS in L. fermentum YL-11 were identified based on bioinformatic analysis of the complete genome. The purified EPS of YL-11 mainly comprised galactose (48.0%), glucose (30.3%), mannose (11.8%), and arabinose (6.0%). In vitro, the EPS from YL-11 exhibited inhibition activity against HT-29 and Caco-2 colon cancer cells, suggesting that EPS from strain YL-11 might be used as an antitumoral agent. EPS at 600 and 800 μg/mL achieved inhibition rates of 46.5 ± 3.5% and 45.6 ± 6.1% to HT-29 cells, respectively. The genomic information about L. fermentum YL-11 and the antitumoral activity of YL-11 EPS provide a theoretical foundation for the future application of EPS in the food and pharmaceutical industries.
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Affiliation(s)
- Yunlu Wei
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,National Engineering Research Center for Fruit and Vegetable Processing, Beijing, China
| | - Fei Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,National Engineering Research Center for Fruit and Vegetable Processing, Beijing, China
| | - Le Li
- Department of Environmental and Quality Inspection, Chongqing Chemical Industry Vocational College, Chongqing, China
| | - Linlin Huang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,National Engineering Research Center for Fruit and Vegetable Processing, Beijing, China
| | - Quanhong Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,National Engineering Research Center for Fruit and Vegetable Processing, Beijing, China
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Zhao D, Jiang J, Du R, Guo S, Ping W, Ling H, Ge J. Purification and characterization of an exopolysaccharide from Leuconostoc lactis L2. Int J Biol Macromol 2019; 139:1224-1231. [DOI: 10.1016/j.ijbiomac.2019.08.114] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2019] [Revised: 08/11/2019] [Accepted: 08/12/2019] [Indexed: 11/30/2022]
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Mo L, Jin H, Pan L, Hou Q, Li C, Darima I, Zhang H, Yu J. Biodiversity of lactic acid bacteria isolated from fermented milk products in Xinjiang, China. FOOD BIOTECHNOL 2019. [DOI: 10.1080/08905436.2019.1574230] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Lanxin Mo
- Key Laboratory of Dairy Biotechnology and Engineering, Key Laboratory of Dairy Products Processing, Inner Mongolia Agricultural University, Hohhot, P.R. China
| | - Hao Jin
- Key Laboratory of Dairy Biotechnology and Engineering, Key Laboratory of Dairy Products Processing, Inner Mongolia Agricultural University, Hohhot, P.R. China
| | - Lin Pan
- Key Laboratory of Dairy Biotechnology and Engineering, Key Laboratory of Dairy Products Processing, Inner Mongolia Agricultural University, Hohhot, P.R. China
| | - Qiangchuan Hou
- Key Laboratory of Dairy Biotechnology and Engineering, Key Laboratory of Dairy Products Processing, Inner Mongolia Agricultural University, Hohhot, P.R. China
| | - Chuanjuan Li
- Key Laboratory of Dairy Biotechnology and Engineering, Key Laboratory of Dairy Products Processing, Inner Mongolia Agricultural University, Hohhot, P.R. China
| | - Iaptueva Darima
- Key Laboratory of Dairy Biotechnology and Engineering, Key Laboratory of Dairy Products Processing, Inner Mongolia Agricultural University, Hohhot, P.R. China
| | - Heping Zhang
- Key Laboratory of Dairy Biotechnology and Engineering, Key Laboratory of Dairy Products Processing, Inner Mongolia Agricultural University, Hohhot, P.R. China
| | - Jie Yu
- Key Laboratory of Dairy Biotechnology and Engineering, Key Laboratory of Dairy Products Processing, Inner Mongolia Agricultural University, Hohhot, P.R. China
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Zhang J, Yang Y, Yang H, Bu Y, Yi H, Zhang L, Han X, Ai L. Purification and Partial Characterization of Bacteriocin Lac-B23, a Novel Bacteriocin Production by Lactobacillus plantarum J23, Isolated From Chinese Traditional Fermented Milk. Front Microbiol 2018; 9:2165. [PMID: 30327641 PMCID: PMC6174205 DOI: 10.3389/fmicb.2018.02165] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2018] [Accepted: 08/23/2018] [Indexed: 11/19/2022] Open
Abstract
The exploration and evaluation of bacteriocin-producing lactic acid bacteria (LAB) have been one of the powerful means to food preservation. A total of 300 strains were isolated from Chinese traditional fermented milk products. A bacteriocin-producing LAB, named Lactobacillus plantarum J23, was screened and identified. Bacteriocin Lac-B23 from L. plantarum J23 was purified by 80% ammonium sulfate precipitation, cation-exchange chromatography, and reverse-phase high-performance liquid chromatography. Molecular weight of bacteriocin Lac-B23 was determined to be approximately 6.73 kDa by tricine sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis, and it was confirmed as a novel bacteriocin by liquid chromatography-mass spectrometry. Moreover, bacteriocin Lac-B23 showed thermal stability when heated at below 100°C for 30 min, pH stability between pH 2.0 and 12.0, and sensitivity to trypsin, proteinase K, and proteinase E. The antimicrobial activity of bacteriocin could be enhanced by addition of Fe2+, Mn2+, and ethyl alcohol, and inhibited by Cu2+, K+, Ca2+, Zn2+, Mg2+, and sodium chloride. The results suggested bacteriocin Lac-B23 to have potential application prospects in the food industry.
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Affiliation(s)
- Jianming Zhang
- Department of Food Science and Engineering, Harbin Institute of Technology, Harbin, China
| | - Yanyan Yang
- Department of Food Science and Engineering, Harbin Institute of Technology, Harbin, China
| | - Hui Yang
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Yushan Bu
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Huaxi Yi
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Lanwei Zhang
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Xue Han
- Department of Food Science and Engineering, Harbin Institute of Technology, Harbin, China
| | - Lianzhong Ai
- Shanghai Engineering Research Center of Food Microbiology, University of Shanghai for Science and Technology, Shanghai, China
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Zannini E, Jeske S, Lynch KM, Arendt EK. Development of novel quinoa-based yoghurt fermented with dextran producer Weissella cibaria MG1. Int J Food Microbiol 2018; 268:19-26. [PMID: 29316448 DOI: 10.1016/j.ijfoodmicro.2018.01.001] [Citation(s) in RCA: 57] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2017] [Revised: 12/24/2017] [Accepted: 01/01/2018] [Indexed: 10/18/2022]
Abstract
The aim of this study was to develop a novel beverage fermented with Weissella cibaria MG1 based on aqueous extracts of wholemeal quinoa flour. The protein digestibility of quinoa based-milk was improved by applying complex proteolytic enzymes able to increase protein solubility by 54.58%. The growth and fermentation characteristics of Weissella cibaria MG1, including EPS production at the end of fermentation, were investigated. Fermented wholemeal quinoa milk using MG1 showed high viable cell counts (>109cfu/ml), a pH of 5.16, and significantly higher water holding capacity (WHC, 100%), viscosity (0.57mPas) and exopolysaccharide (EPS) amount (40mg/l) than the chemical acidified control. High EPS (dextran) concentration in quinoa milk caused earlier aggregation because more EPS occupy more space, and the chenopodin were forced to interact with each other. Microstructure observation indicated that the network structures of EPS-protein improve the texture of fermented quinoa milk. Overall, Weissella cibaria MG1 showed satisfactory technology properties and great potential for further possible application in the development of high viscosity fermented quinoa milk.
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Affiliation(s)
- Emanuele Zannini
- School of Food and Nutritional Sciences, University College Cork, Ireland
| | - Stephanie Jeske
- School of Food and Nutritional Sciences, University College Cork, Ireland
| | - Kieran M Lynch
- School of Food and Nutritional Sciences, University College Cork, Ireland
| | - Elke K Arendt
- School of Food and Nutritional Sciences, University College Cork, Ireland; APC Microbiome Institute, Ireland.
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Yuan H, Lv J, Gong J, Xiao H, Zhao G, Xiao G, Xu H, Wang W. Microbial transglutaminase enhances antioxidant activity of yogurt through altering pattern of water-soluble peptides and increasing release of amino acids. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13679] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- HaiNa Yuan
- School of Biological and Chemical Engineering/School of Light Industry; Zhejiang University of Science and Technology; Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing; Zhejiang Provincial Key Lab for Chem & Bio Processing Technology of Farm Produces; Hangzhou Zhejiang 310023 China
| | - JianMin Lv
- Laboratory Animal Research Center; Zhejiang Chinese Medical University; Hangzhou Zhejiang 310053 China
| | - JinYan Gong
- School of Biological and Chemical Engineering/School of Light Industry; Zhejiang University of Science and Technology; Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing; Zhejiang Provincial Key Lab for Chem & Bio Processing Technology of Farm Produces; Hangzhou Zhejiang 310023 China
| | - HaiLong Xiao
- Hangzhou Institute for Food and Drug Control; Hangzhou Zhejiang 310022 China
| | - GuangSheng Zhao
- Hangzhou New Hope Bimodal Dairy Co. Ltd; Hangzhou Zhejiang 310000 China
| | - GongNian Xiao
- School of Biological and Chemical Engineering/School of Light Industry; Zhejiang University of Science and Technology; Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing; Zhejiang Provincial Key Lab for Chem & Bio Processing Technology of Farm Produces; Hangzhou Zhejiang 310023 China
| | - Hui Xu
- School of Biological and Chemical Engineering/School of Light Industry; Zhejiang University of Science and Technology; Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing; Zhejiang Provincial Key Lab for Chem & Bio Processing Technology of Farm Produces; Hangzhou Zhejiang 310023 China
| | - WenChao Wang
- School of Biological and Chemical Engineering/School of Light Industry; Zhejiang University of Science and Technology; Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing; Zhejiang Provincial Key Lab for Chem & Bio Processing Technology of Farm Produces; Hangzhou Zhejiang 310023 China
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36
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Tang W, Dong M, Wang W, Han S, Rui X, Chen X, Jiang M, Zhang Q, Wu J, Li W. Structural characterization and antioxidant property of released exopolysaccharides from Lactobacillus delbrueckii ssp . bulgaricus SRFM-1. Carbohydr Polym 2017; 173:654-664. [DOI: 10.1016/j.carbpol.2017.06.039] [Citation(s) in RCA: 71] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2017] [Revised: 06/05/2017] [Accepted: 06/09/2017] [Indexed: 02/08/2023]
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Li C, Rui X, Zhang Y, Cai F, Chen X, Jiang M. Production of tofu by lactic acid bacteria isolated from naturally fermented soy whey and evaluation of its quality. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.04.054] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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38
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Xing G, Rui X, Jiang M, Xiao Y, Guan Y, Wang D, Dong M. In vitro gastrointestinal digestion study of a novel bio-tofu with special emphasis on the impact of microbial transglutaminase. PeerJ 2016; 4:e2754. [PMID: 27994970 PMCID: PMC5162802 DOI: 10.7717/peerj.2754] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2016] [Accepted: 11/04/2016] [Indexed: 11/23/2022] Open
Abstract
We have developed a novel bio-tofu, made from mixed soy and cow milk (MSCM), using Lactobacillus helveticus MB2-1 and Lactobacillus plantarum B1-6 incorporated with microbial transglutaminase (MTGase) as coagulant. MTGase was added to improve the textural properties and suit for cooking. However, the effect of MTGase on the digestion of mixed-protein fermented by lactic acid bacteria was unclear. This study aimed at evaluating the effect of MTGase on protein digestion of bio-tofu under simulated gastrointestinal digestion condition. The results showed that addition of MTGase could affect the particle size distribution, degree of hydrolysis, the content of soluble proteins and free amino acids. Based on the electrophoresis data, MTGase addition enhanced protein polymerization. During gastric and intestinal digestion process, proteins from bio-tofu were degraded into low molecular mass peptides. Our results suggested that incorporation of MTGase could lead to enzymatic modification of proteins of bio-tofu which may help in controlling energy intake and decrease the chance of food allergy.
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Affiliation(s)
- Guangliang Xing
- College of Food Science and Technology, Nanjing Agricultural University , Nanjing , P. R. China
| | - Xin Rui
- College of Food Science and Technology, Nanjing Agricultural University , Nanjing , P. R. China
| | - Mei Jiang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P. R. China; Huai'an Academy of Nanjing Agricultural University, Huai'an, P. R. China
| | - Yu Xiao
- College of Food Science and Technology, Nanjing Agricultural University , Nanjing , P. R. China
| | - Ying Guan
- College of Food Science and Technology, Nanjing Agricultural University , Nanjing , P. R. China
| | - Dan Wang
- College of Food Science and Technology, Nanjing Agricultural University , Nanjing , P. R. China
| | - Mingsheng Dong
- College of Food Science and Technology, Nanjing Agricultural University , Nanjing , P. R. China
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39
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Exopolysaccharide-producing isolates from Thai milk kefir and their antioxidant activities. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.06.068] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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40
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Ren W, Xia Y, Wang G, Zhang H, Zhu S, Ai L. Bioactive exopolysaccharides from a S. thermophilus strain: Screening, purification and characterization. Int J Biol Macromol 2016; 86:402-7. [DOI: 10.1016/j.ijbiomac.2016.01.085] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2015] [Revised: 01/14/2016] [Accepted: 01/22/2016] [Indexed: 11/29/2022]
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41
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Kavitake D, Devi PB, Singh SP, Shetty PH. Characterization of a novel galactan produced by Weissella confusa KR780676 from an acidic fermented food. Int J Biol Macromol 2016; 86:681-9. [PMID: 26836614 DOI: 10.1016/j.ijbiomac.2016.01.099] [Citation(s) in RCA: 90] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2015] [Revised: 01/08/2016] [Accepted: 01/27/2016] [Indexed: 01/21/2023]
Abstract
An exopolysaccharide (EPS) producing strain PUFSTM055 isolated from Idli batter (an Indian traditional cereal-legume based fermented food) was identified as Weissella confusa KR780676. The strain was shown to produce 17.2g/L (dry weight) of EPS in 2% sucrose supplemented MRS broth and the EPS was characterized. HPTLC analysis confirmed the presence of galactose monomers, indicating the homopolysaccharide nature of EPS. Fourier-transform infrared spectroscopy and nuclear magnetic resonance analysis revealed that the EPS was found to be a novel linear galactan containing α-(1→6)-linked galactose units. Scanning electron microscopy of the EPS revealed the presence of porous and spongy starch-like granules. Topographical examination of EPS by atomic force microscopy revealed that the EPS formed densely packed mesh-like structure with irregular spherical lumps. The EPS also showed high thermal stability with a degradation temperature of 287.5 °C and melting point at 274.65 °C. EPS was semi-crystalline with crystallinity index of 0.23 and showed 100% water solubility index. These characteristics of the EPS would make it a promising hydrocolloid for food industries as bio-thickeners, stabilizers and also as an encapsulating material for delivery of food bioactive compounds. This is the first study reporting the galactan compose of the EPS from lactic acid bacteria.
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Affiliation(s)
- Digambar Kavitake
- Department of Food Science and Technology, Pondicherry University, Pondicherry 605014, India
| | - Palanisamy Bruntha Devi
- Department of Food Science and Technology, Pondicherry University, Pondicherry 605014, India
| | - Sanjay Pratap Singh
- Department of Food Science and Technology, Pondicherry University, Pondicherry 605014, India
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42
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Ren Y, Liu W, Zhang H. Identification of Coccoidal Bacteria in Traditional Fermented Milk Products from Mongolia, and the Fermentation Properties of the Predominant Species, Streptococcus thermophilus. Korean J Food Sci Anim Resour 2016; 35:683-91. [PMID: 26761898 PMCID: PMC4670899 DOI: 10.5851/kosfa.2015.35.5.683] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2015] [Revised: 09/25/2015] [Accepted: 09/26/2015] [Indexed: 11/06/2022] Open
Abstract
The objective of this study was to identify the coccoidal bacteria present in 188 samples of fermented yaks', mares' and cows' milk products collected from 12 different regions in Mongolia. Furthermore, we evaluated the fermentation properties of ten selected isolates of the predominant species, Streptococcus (S.) thermophiles, during the process of milk fermentation and subsequent storage of the resulting yoghurt at 4℃. Overall, 159 isolates were obtained from 188 samples using M17 agar. These isolates were presumed to be lactic acid bacteria based on their gram-positive and catalase-negative properties, and were identified to species level using 16S rRNA gene sequence analysis. These coccoid isolates were distributed in four genera and six species: Enterococcus (E.) durans, Enterococcus (E.) faecalis, Lactococcus (Lac.) subsp. lactis, Leuconostoc (Leuc.) lactis, Leuconostoc (Leuc.) mesenteroides. subsp. mesenteroides and S. thermophilus. Among these S. thermophilus was the most common species in most samples. From evaluation of the fermentation characteristics (viable counts, pH, titratable acidity [TA]) of ten selected S. thermophilus isolates we could identify four isolates (IMAU 20246, IMAU20764, IMAU20729 and IMAU20738) that were fast acid producers. IMAU20246 produced the highest concentrations of lactic acid and formic acid. These isolates have potential as starter cultures for yoghurt production.
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Affiliation(s)
- Yan Ren
- Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. China, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Wenjun Liu
- Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. China, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Heping Zhang
- Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. China, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
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43
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Li W, Xia X, Chen X, Rui X, Jiang M, Zhang Q, Zhou J, Dong M. Complete genome sequence of Lactobacillus helveticus MB2-1, a probiotic bacterium producing exopolysaccharides. J Biotechnol 2015; 209:14-5. [DOI: 10.1016/j.jbiotec.2015.05.021] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2015] [Accepted: 05/28/2015] [Indexed: 10/23/2022]
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44
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Characterization of a novel polysaccharide with anti-colon cancer activity from Lactobacillus helveticus MB2-1. Carbohydr Res 2015; 411:6-14. [DOI: 10.1016/j.carres.2014.12.014] [Citation(s) in RCA: 48] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2014] [Revised: 12/26/2014] [Accepted: 12/28/2014] [Indexed: 01/22/2023]
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45
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Li W, Xia X, Tang W, Ji J, Rui X, Chen X, Jiang M, Zhou J, Zhang Q, Dong M. Structural characterization and anticancer activity of cell-bound exopolysaccharide from Lactobacillus helveticus MB2-1. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:3454-3463. [PMID: 25798529 DOI: 10.1021/acs.jafc.5b01086] [Citation(s) in RCA: 83] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
A novel cell-bound exopolysaccharide (c-EPS) was isolated from Lactobacillus helveticus MB2-1 by ultrasonic extraction, anion exchange, and gel filtration chromatography before being structurally characterized. The c-EPS is a heteropolysaccharide with an average molecular weight of 1.83 × 10(5) Da and is composed of glucose, mannose, galactose, rhamnose, and arabinose at a molar ratio of 3.12:1.01:1.00:0.18:0.16. Methylation analysis and nuclear magnetic resonance analysis revealed that the c-EPS is a linear glucomannogalactan containing repeating units of → 6)-β-D-Manp-(1 → 3)-β-D-Glcp-(1 → 3)-β-D-Glcp-(1 → 3)-β-D-Glcp-(1 → 4)-α-D-Galp-(1 → and trace amounts of Rhap-(1 → and (1 → 4)-Arap residues. Complex formation with Congo red demonstrated a triple-strand helical conformation for the c-EPS. Scanning electron microscopy of the c-EPS revealed many regular feather-like structural units. Topographical examination of c-EPS by atomic force microscopy revealed that the c-EPS formed rounded-to-spherical lumps with different sizes and chain formations. Furthermore, preliminary in vitro tests revealed that c-EPS significantly inhibited the proliferation of HepG-2, BGC-823, and especially HT-29 cancer cells.
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Affiliation(s)
- Wei Li
- †College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, P. R. China
| | - Xiudong Xia
- ‡Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu 210095, P. R. China
| | - Weizhi Tang
- †College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, P. R. China
| | - Juan Ji
- †College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, P. R. China
| | - Xin Rui
- †College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, P. R. China
| | - Xiaohong Chen
- †College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, P. R. China
| | - Mei Jiang
- †College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, P. R. China
| | - Jianzhong Zhou
- ‡Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu 210095, P. R. China
| | - Qiuqin Zhang
- †College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, P. R. China
| | - Mingsheng Dong
- †College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, P. R. China
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46
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Rui X, Wen D, Li W, Chen X, Jiang M, Dong M. Enrichment of ACE inhibitory peptides in navy bean (Phaseolus vulgaris) using lactic acid bacteria. Food Funct 2015; 6:622-9. [DOI: 10.1039/c4fo00730a] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The present study was conducted to explore a novel strategy to enhance angiotensin I-converting enzyme (ACE) inhibitory activities of navy bean by preparation of navy bean milk (NBM) which was then subjected to fermentation of four lactic acid bacteria (LAB) strains.
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Affiliation(s)
- Xin Rui
- College of Food Science and Technology
- Nanjing Agricultural University
- Nanjing
- P. R. China
| | - Delan Wen
- College of Food Science and Technology
- Nanjing Agricultural University
- Nanjing
- P. R. China
| | - Wei Li
- College of Food Science and Technology
- Nanjing Agricultural University
- Nanjing
- P. R. China
| | - Xiaohong Chen
- College of Food Science and Technology
- Nanjing Agricultural University
- Nanjing
- P. R. China
| | - Mei Jiang
- College of Food Science and Technology
- Nanjing Agricultural University
- Nanjing
- P. R. China
| | - Mingsheng Dong
- College of Food Science and Technology
- Nanjing Agricultural University
- Nanjing
- P. R. China
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47
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Liu J, Wen XY, Zhang XQ, Pu HM, Kan J, Jin CH. Extraction, characterization and in vitro antioxidant activity of polysaccharides from black soybean. Int J Biol Macromol 2015; 72:1182-90. [PMID: 25256548 DOI: 10.1016/j.ijbiomac.2014.08.058] [Citation(s) in RCA: 63] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2014] [Revised: 08/27/2014] [Accepted: 08/28/2014] [Indexed: 11/21/2022]
Abstract
Optimization of extraction conditions, preliminary characterization and in vitro antioxidant activity of polysaccharides from black soybean (BSPS) were investigated. The results of Box-Behnken design showed that the optimal extraction conditions for BSPS were as follows: ratio of water to material of 20 ml/g, extraction time of 6.4h and extraction temperature of 92 °C, with a corresponding yield of 2.56%. The crude BSPS were further fractionated on DEAE-52 and Sepharose CL-4B chromatography to afford three purified fractions (BSPS-1, BSPS-2 and BSPS-3). Chemical analysis showed that the three purified fractions were mainly composed of carbohydrate and uronic acid. In addition, BSPS-1 was composed of arabinose, rhamnose, galactose, glucose and mannose in the molar ratio of 1.79:1.00:2.59:26.54:1.01. BSPS-2 was composed of arabinose, rhamnose, xylose, galactose and mannose in the molar ratio of 8.10:4.80:9.15:13.38:1.00. BSPS-3 was composed of arabinose, rhamnose, galactose and mannose in the molar ratio of 16.80:3.60:33.66:1.00. The results of Fourier transform-infrared spectroscopy further confirmed the characteristic polysaccharide structures of the three purified fractions. Moreover, antioxidant assays showed crude BSPS and its purified fractions had potential superoxide anion and DPPH radical scavenging activities, and their antioxidant activity decreased in the order of crude BSPS > BSPS-3 > BSPS-2 > BSPS-1.
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Affiliation(s)
- Jun Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China.
| | - Xiao-yuan Wen
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China
| | - Xue-qing Zhang
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China
| | - Hui-min Pu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China
| | - Juan Kan
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China
| | - Chang-hai Jin
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China
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48
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Li W, Ji J, Rui X, Yu J, Tang W, Chen X, Jiang M, Dong M. Production of exopolysaccharides by Lactobacillus helveticus MB2-1 and its functional characteristics in vitro. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.06.063] [Citation(s) in RCA: 82] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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49
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Zuo FL, Feng XJ, Chen LL, Chen SW. Identification and partial characterization of lactic acid bacteria isolated from traditional dairy products produced by herders in the western Tianshan Mountains of China. Lett Appl Microbiol 2014; 59:549-56. [PMID: 25082064 DOI: 10.1111/lam.12313] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2014] [Revised: 07/03/2014] [Accepted: 07/28/2014] [Indexed: 11/26/2022]
Abstract
UNLABELLED Thirty strains of lactic acid bacteria (LAB) were isolated from herders' traditional dairy products collected from Xinjiang, China. The species Lactobacillus, Lactococcus, Enterococcus, Pediococcus and Leuconostoc were identified by 16S ribosomal RNA gene sequencing analysis and conventional observation. The strains' fermentation characteristics, including milk acidification, proteolysis, autolysis, antimicrobial activity and diacetyl production, were assayed and compared. Strains NL24 and NL31 showed the highest proteolytic activity-2·75 and 2·08 mmol Phe l(-1) milk, respectively. Strains C, NL41, SW2, Z3-11, NL42 and Z2-91 had high autolytic activity. In addition, most of the wild strains produced diacetyl, half of them to high levels. This study provides a clue to LAB biodiversity in traditional dairy foods produced by herders in the western Tianshan Mountains. High-performing strains should be further evaluated for practical application in value-added fermented dairy products. SIGNIFICANCE AND IMPACT OF THE STUDY Our results reveal a certain variety of lactic acid bacteria (LAB) in traditional dairy products from Xinjiang. Some of the LAB strains, such as Lactobacillus rhamnosus NL24 and Lactobacillus paracasei SW2, possess excellent functional properties and have the potential for application in indigenous fermented dairy products. Performance of the newly isolated strains in cheese or yogurt manufacturing was further evaluated. Application of the high-performing strains to enrich the flavour of fermented dairy products is highly desirable and holds great commercial potential.
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Affiliation(s)
- F L Zuo
- Key Laboratory of Functional Dairy Science of Chinese Ministry of Education and Municipal Government of Beijing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
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Li C, Li W, Chen X, Feng M, Rui X, Jiang M, Dong M. Microbiological, physicochemical and rheological properties of fermented soymilk produced with exopolysaccharide (EPS) producing lactic acid bacteria strains. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.02.025] [Citation(s) in RCA: 72] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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