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Zang J, Wang T, Piotr D, Zhao H, Zhang B. Increasing lactose concentration is a strategy to improve the proliferation of Lactobacillus helveticus in milk. Food Sci Nutr 2021; 9:1050-1060. [PMID: 33598188 PMCID: PMC7866610 DOI: 10.1002/fsn3.2076] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2020] [Revised: 12/04/2020] [Accepted: 12/08/2020] [Indexed: 12/01/2022] Open
Abstract
The aim of the research was to explore the effect of carbon sources on the proliferation of Lactobacillus helveticus. In this study, lactose was added to skim milk medium and the effects of carbon sources on the growth and proliferation of Lactobacillus helveticus in low- and high-sugar media were compared from the aspects of metabolism-related enzyme activity, proteomics, and transcriptomics. The results showed that under high-sugar conditions, the rate of substance transport to cells and the Embden-Meyerhof-Parnas (EMP) pathway were significantly accelerated. The synthesis and metabolism of cells were significantly enhanced, which was beneficial to the rapid proliferation of cells. By increasing the lactose concentration in the medium and optimizing the culture method, the cell density of Lactobacillus helveticus reached 3.98 × 109 CFU/ml; a good proliferation effect was obtained.
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Affiliation(s)
- Jingyi Zang
- College of Biological Science & BiotechnologyBeijing Key Laboratory of Forest Food Processing and SafetyBeijing Forestry UniversityBeijingChina
| | - Tao Wang
- College of Biological Science & BiotechnologyBeijing Key Laboratory of Forest Food Processing and SafetyBeijing Forestry UniversityBeijingChina
| | - Dziugan Piotr
- Institute of Fermentation Technology & MicrobiologyLodz University of TechnologyLodzPoland
| | - Hongfei Zhao
- College of Biological Science & BiotechnologyBeijing Key Laboratory of Forest Food Processing and SafetyBeijing Forestry UniversityBeijingChina
| | - Bolin Zhang
- College of Biological Science & BiotechnologyBeijing Key Laboratory of Forest Food Processing and SafetyBeijing Forestry UniversityBeijingChina
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David S, Magram Klaiman M, Shpigelman A, Lesmes U. Addition of Anionic Polysaccharide Stabilizers Modulates In Vitro Digestive Proteolysis of a Chocolate Milk Drink in Adults and Children. Foods 2020; 9:foods9091253. [PMID: 32906813 PMCID: PMC7555934 DOI: 10.3390/foods9091253] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2020] [Revised: 08/19/2020] [Accepted: 08/31/2020] [Indexed: 12/16/2022] Open
Abstract
There is a need to better understand the possible anti-nutritional effect of food stabilizers on the digestibility of important macronutrients, like proteins. This study hypothesized that the anionic nature of κ-, ι-, λ-, Carrageenan (CGN) and xanthan gum directs their interactions with food proteins leading to their subsequent attenuated digestive proteolysis. Model chocolate milk drinks were tested for their colloidal properties, viscosity and proteolytic breakdown in adults and children using in vitro digestion models coupled with proteomic analyses. SDS-PAGE analyses of gastro-intestinal effluents highlight stabilizers hinder protein breakdown in adults and children. Zeta potential and colloidal particle size were the strongest determinants of stabilizers’ ability to hinder proteolysis. LC-MS proteomic analyses revealed stabilizer addition significantly reduced bioaccessibility of milk-derived bioactive peptides with differences in liberated peptide sequences arising mainly from their location on the outer rim of the protein structures. Further, liberation of bioactive peptides emptying from a child stomach into the intestine were most affected by the presence of ι-CGN. Overall, this study raises the notion that stabilizer charge and other properties of edible proteins are detrimental to the ability of humans to utilize the nutritional potential of such formulations. This could help food professionals and regulatory agencies carefully consider the use of anionic stabilizers in products aiming to serve as protein sources for children and other liable populations.
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Rubak YT, Nuraida L, Iswantini D, Prangdimurti E. Angiotensin-I-converting enzyme inhibitory peptides in milk fermented by indigenous lactic acid bacteria. Vet World 2020; 13:345-353. [PMID: 32255978 PMCID: PMC7096298 DOI: 10.14202/vetworld.2020.345-353] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2019] [Accepted: 12/31/2019] [Indexed: 12/23/2022] Open
Abstract
Background and Aim: Fermented milk can be used to produce antihypertensive peptides. Lactic acid bacteria (LAB) with its proteolytic system hydrolyze milk protein during fermentation to produce several peptides, which include antihypertensive bioactive peptides. This study aimed to investigate the ability of indigenous LAB for the production of angiotensin-I-converting enzyme inhibitory (ACE-I) peptides in fermented milk and to characterize the ACEI peptides. Materials and Methods: Reconstituted milk (11%) inoculated with ten LAB isolates, and then incubated at 37°C until it reaches pH 4.6. The evaluation was carried out for LAB count, lactic acid concentration, peptide content, and ACE-I activity. The low molecular weight (MW) peptides (<3 kDa) were identified using Nano LC Ultimate 3000 series system Tandem Q Exactive Plus Orbitrap high-resolution mass spectrometry. Results: The result showed that the ten LAB isolates were able to produce ACE-I in fermented milk with the activities in the range of 22.78±2.55-57.36±5.40%. The activity of ACE-I above 50% produced by Lactobacillus delbrueckii BD7, Lactococcus lactis ssp. lactis BD17, and Lactobacillus kefiri YK4 and JK17, with the highest activity of ACE-I produced by L. kefiri YK4 (IC50 0.261 mg/mL) and L. kefiri JK17 (IC50 0.308 mg/mL). Results of peptide identification showed that L. kefiri YK 4 could release as many as 1329, while L. kefiri JK 17 could release 174 peptides. The peptides produced were 95% derived from casein. The other peptides were from ά-lactalbumin, β-lactoglobulin, and serum amyloid A. The peptides produced consisted of 6-19 amino acid residues, with MWs of 634-2079 Dalton and detected at 317-1093 m/z. A total of 30 peptides have been recognized based on literature searches as ACE-I peptides (sequence similarity: 100%). Conclusion: L. kefiri YK4 and JK17 are the potential to be used as starter cultures to produce the bioactive peptide as ACE-I in fermented milk.
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Affiliation(s)
- Yuliana Tandi Rubak
- Department of Food Science and Technology, Food Science Study Program, IPB University (Bogor Agricultural University), Bogor, Indonesia
| | - Lilis Nuraida
- Department of Food Science and Technology, Food Science Study Program, IPB University (Bogor Agricultural University), Bogor, Indonesia.,Southeast Asian Food and Agricultural Science and Technology Center, IPB University (Bogor Agricultural University), Bogor, Indonesia
| | - Dyah Iswantini
- Department of Chemistry; and Tropical Biopharmaca Research Center, IPB University (Bogor Agricultural University), Bogor, Indonesia
| | - Endang Prangdimurti
- Department of Food Science and Technology, Food Science Study Program, IPB University (Bogor Agricultural University), Bogor, Indonesia
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Fan M, Guo T, Li W, Chen J, Li F, Wang C, Shi Y, Li DXA, Zhang S. Isolation and identification of novel casein-derived bioactive peptides and potential functions in fermented casein with Lactobacillus helveticus. FOOD SCIENCE AND HUMAN WELLNESS 2019. [DOI: 10.1016/j.fshw.2019.03.010] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Yao C, Chou J, Wang T, Zhao H, Zhang B. Pantothenic Acid, Vitamin C, and Biotin Play Important Roles in the Growth of Lactobacillus helveticus. Front Microbiol 2018; 9:1194. [PMID: 29922266 PMCID: PMC5996940 DOI: 10.3389/fmicb.2018.01194] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2018] [Accepted: 05/16/2018] [Indexed: 11/13/2022] Open
Abstract
Lactobacillus helveticus is an important lactic acid bacterium. The strains used in this study have proven probiotic function, and the potential to produce functional dairy products and bioactive peptides. To explore the effects of vitamins on the growth of L. helveticus, a chemically defined medium was designed and nine vitamins were tested. Pantothenic acid (Vb5), vitamin C (Vc), and biotin were necessary for the growth of L. helveticus CICC 22171. These three vitamins had an important effect on the glucose metabolism and energy metabolism of strain CICC 22171. Through transcriptomic analysis, we found that three vitamins were related to the synthesis of fatty acids and participate in the energy supply of the cells. Additionally, Vb5 was involved in the metabolism of bacterial proteins and lipids and was related to the activity of various enzymes. The results indicated that Vc was involved in protein metabolism, and biotin affected the intracellular transport mechanism of bacteria. The ability of vitamins to promote the growth of the strain was verified in skim milk medium. The results indicated that Vc, biotin, and Vb5 could promote the proliferation of L. helveticus but had no significant effect on Lactobacillus bulgaricus.
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Affiliation(s)
- Chunxiao Yao
- College of Biological Sciences and Technology, Beijing Forestry University, Beijing, China
| | - Jiandong Chou
- College of Biological Sciences and Technology, Beijing Forestry University, Beijing, China
| | - Tao Wang
- College of Biological Sciences and Technology, Beijing Forestry University, Beijing, China
| | - Hongfei Zhao
- College of Biological Sciences and Technology, Beijing Forestry University, Beijing, China
- Beijing Key Laboratory of Food Processing and Safety in Forestry, Beijing, China
| | - Bolin Zhang
- College of Biological Sciences and Technology, Beijing Forestry University, Beijing, China
- Beijing Key Laboratory of Food Processing and Safety in Forestry, Beijing, China
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Anti-Hypertensive Peptides Derived from Caseins: Mechanism of Physiological Action, Production Bioprocesses, and Challenges for Food Applications. Appl Biochem Biotechnol 2018; 185:884-908. [DOI: 10.1007/s12010-018-2692-8] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2017] [Accepted: 01/03/2018] [Indexed: 10/18/2022]
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Hajfathalian M, Ghelichi S, García-Moreno PJ, Moltke Sørensen AD, Jacobsen C. Peptides: Production, bioactivity, functionality, and applications. Crit Rev Food Sci Nutr 2017; 58:3097-3129. [PMID: 29020461 DOI: 10.1080/10408398.2017.1352564] [Citation(s) in RCA: 88] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Production of peptides with various effects from proteins of different sources continues to receive academic attention. Researchers of different disciplines are putting increasing efforts to produce bioactive and functional peptides from different sources such as plants, animals, and food industry by-products. The aim of this review is to introduce production methods of hydrolysates and peptides and provide a comprehensive overview of their bioactivity in terms of their effects on immune, cardiovascular, nervous, and gastrointestinal systems. Moreover, functional and antioxidant properties of hydrolysates and isolated peptides are reviewed. Finally, industrial and commercial applications of bioactive peptides including their use in nutrition and production of pharmaceuticals and nutraceuticals are discussed.
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Affiliation(s)
- Mona Hajfathalian
- a Division of Food Technology, National Food Institute , Technical University of Denmark , 2800 Kgs. Lyngby , Denmark
| | - Sakhi Ghelichi
- a Division of Food Technology, National Food Institute , Technical University of Denmark , 2800 Kgs. Lyngby , Denmark.,b Department of Seafood Science and Technology, Faculty of Fisheries and Environmental Science , Gorgan University of Agricultural Sciences and Natural Resources , Gorgan , Iran
| | - Pedro J García-Moreno
- a Division of Food Technology, National Food Institute , Technical University of Denmark , 2800 Kgs. Lyngby , Denmark
| | - Ann-Dorit Moltke Sørensen
- a Division of Food Technology, National Food Institute , Technical University of Denmark , 2800 Kgs. Lyngby , Denmark
| | - Charlotte Jacobsen
- a Division of Food Technology, National Food Institute , Technical University of Denmark , 2800 Kgs. Lyngby , Denmark
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Li W, Wu T. Rapid separation of polysaccharides using a novel spiral coil column by high-speed countercurrent chromatography. J Sep Sci 2016; 39:1404-10. [PMID: 26857207 DOI: 10.1002/jssc.201501402] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2015] [Revised: 01/29/2016] [Accepted: 01/30/2016] [Indexed: 01/22/2023]
Abstract
The separation of polysaccharides is time consuming. We developed and optimized a type-J counter-current chromatography system with a novel tri-rotor spiral coil column for the rapid separation of polysaccharides. The optimal composition of an aqueous PEG1000/K2 HPO4 /KH2 PO4 system was found to be 14:16:14 w/w/w where the lower phase was the mobile phase. Optimal performance was achieved at a column rotational speed, temperature, and flow rate of 1200 rpm, 45°C, and 3.0 mL/min, respectively. The mobile phase was pumped from the inner terminal in a ''head-to-tail'' elution mode. Polysaccharide LCP-1 (10.7 mg) was successfully obtained in high purity in one step from 50.0 mg of a crude polysaccharide extracted from the lychee fruit (Litchi chinensis) within 100 min. LCP-1 possess a number-average molecular weight and weight-average molecular weight of 1.05 × 10(5) and 1.59 × 10(5) kDa, respectively. The monosaccharide composition consists of the molar ratio of glucose, galactose, and arabinose of 1.3:3.5:1.
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Affiliation(s)
- Weili Li
- Key Laboratory of Food Bio-technology, School of Food and Bioengineering, Xihua University, Chengdu, P. R. China
| | - Tao Wu
- Key Laboratory of Food Bio-technology, School of Food and Bioengineering, Xihua University, Chengdu, P. R. China
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Gandhi A, Shah NP. Salt Reduction in a Model High-Salt Akawi Cheese: Effects on Bacterial Activity, pH, Moisture, Potential Bioactive Peptides, Amino Acids, and Growth of Human Colon Cells. J Food Sci 2016; 81:H991-H1000. [DOI: 10.1111/1750-3841.13260] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2015] [Revised: 12/13/2015] [Accepted: 01/31/2016] [Indexed: 11/26/2022]
Affiliation(s)
- Akanksha Gandhi
- Food and Nutritional Science, School of Biological Sciences; The Univ. of Hong Kong; Pokfulam Road Hong Kong
| | - Nagendra P. Shah
- Food and Nutritional Science, School of Biological Sciences; The Univ. of Hong Kong; Pokfulam Road Hong Kong
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