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Bozkir E, Yilmaz B, Sharma H, Esatbeyoglu T, Ozogul F. Challenges in water kefir production and limitations in human consumption: A comprehensive review of current knowledge. Heliyon 2024; 10:e33501. [PMID: 39035485 PMCID: PMC11259891 DOI: 10.1016/j.heliyon.2024.e33501] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2024] [Revised: 06/09/2024] [Accepted: 06/21/2024] [Indexed: 07/23/2024] Open
Abstract
Water kefir is a convenient dairy-free alternative to dairy-based fermented beverages. It is prepared by fermenting a sucrose solution with fresh and dried fruits using water kefir grains, and demineralized whey can be used in water kefir production. This review describes current knowledge on water kefir production and its health effects. The main aims of this paper are to focus on the microbial composition, potential health-promoting properties, limitations in human consumption, and challenges in the production of water kefir. Water kefir grains and substrates, including brown sugar, dried and fresh fruits, vegetables, and molasses, used in the production influence the fermentation characteristics and composition of water kefir. Lactic acid bacteria, acetic acid bacteria, and yeasts are the microorganisms involved in the fermentation process. Lactobacillus species are the most common microorganisms found in water kefir. Water kefir contains various bioactive compounds that have potential health benefits. Water kefir may inhibit the growth of certain pathogenic microorganisms and food spoilage bacteria, resulting in various health-promoting properties, including immunomodulatory, antihypertensive, anti-inflammatory, anti-ulcerogenic, antiobesity, hypolipidemic, and hepatoprotective activities.
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Affiliation(s)
- Eda Bozkir
- Department of Agricultural, Food and Environmental Sciences, Marche Polytechnic University, Italy
| | - Birsen Yilmaz
- Department of Biological Sciences, Tata Institute of Fundamental Research, Hyderabad, India
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Cukurova University, 01330, Adana, Turkiye
| | - Heena Sharma
- Food Technology Lab, Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana, India
| | - Tuba Esatbeyoglu
- Department of Molecular Food Chemistry and Food Development, Institute of Food and One Health, Gottfried Wilhelm Leibniz University Hannover, Am Kleinen Felde 30, 30167, Hannover, Germany
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, 01330, Adana, Turkiye
- Biotechnology Research and Application Center, Cukurova University, Adana, 01330, Turkiye
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Gulnaz A, Lew LC, Park YH, Sabir JSM, Albiheyri R, Rather IA, Hor YY. Efficacy of Probiotic Strains Lactobacillus sakei Probio65 and Lactobacillus plantarum Probio-093 in Management of Obesity: An In Vitro and In Vivo Analysis. Pharmaceuticals (Basel) 2024; 17:676. [PMID: 38931347 PMCID: PMC11206994 DOI: 10.3390/ph17060676] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2024] [Revised: 05/17/2024] [Accepted: 05/20/2024] [Indexed: 06/28/2024] Open
Abstract
The prevalence of obesity, characterized by an excessive accumulation of adipose tissue and adipocyte hypertrophy, presents a major public health challenge. This study investigates the therapeutic potential of two probiotic strains, Lactobacillus sakei Probio65 and Lactobacillus plantarum Probio-093, in the context of obesity. Utilizing 3T3-L1 cell-derived human adipocytes, we assessed Probio65's and Probio-093's capacity to mitigate triglyceride accumulation and influence adipocytokine production in vitro. Subsequently, an in vivo trial with male C57BL/6J mice examined the effects of both probiotic strains on adipose tissue characteristics, body weight, fat mass, and obesity-related gene expression. This study employed both live and ethanol-extracted bacterial cells. The results demonstrated significant reductions in the triglyceride deposition, body weight, and adipose tissue mass in the treated groups (p < 0.05). Furthermore, both strains modulated adipokine profiles by downregulating proinflammatory markers such as PAI-1, leptin, TNF-α, STAMP2, F4/80, resistin, and MCP-1, and upregulating the insulin-sensitive transporter GLUT4 and the anti-inflammatory adiponectin (p < 0.05). Our findings suggest that Lactobacillus sakei Probio65 and Lactobacillus plantarum Probio-093 are promising agents for microbiome-targeted anti-obesity therapies, offering the effective mitigation of obesity and improvement in adipocyte function in a murine model.
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Affiliation(s)
- Aneela Gulnaz
- Department of Biotechnology, Yeungnam University, 280 Daehak-ro, Gyeongsan 38541, Gyeongbuk, Republic of Korea
| | - Lee-Ching Lew
- Probionic Corp., Jeonbuk Institute for Food-Bioindustry, 111-18, Wonjangdong-gil, Deokjin-gu, Jeonju-si 38541, Jeollabuk-do, Republic of Korea
| | - Yong-Ha Park
- Department of Biotechnology, Yeungnam University, 280 Daehak-ro, Gyeongsan 38541, Gyeongbuk, Republic of Korea
- Probionic Corp., Jeonbuk Institute for Food-Bioindustry, 111-18, Wonjangdong-gil, Deokjin-gu, Jeonju-si 38541, Jeollabuk-do, Republic of Korea
| | - Jamal S. M. Sabir
- Department of Biological Sciences, Faculty of Science, King Abdulaziz University, Jeddah 21589, Saudi Arabia
- Centre of Excellence in Bionanoscience Research, King Abdulaziz University, Jeddah 21589, Saudi Arabia
| | - Raed Albiheyri
- Department of Biological Sciences, Faculty of Science, King Abdulaziz University, Jeddah 21589, Saudi Arabia
- Centre of Excellence in Bionanoscience Research, King Abdulaziz University, Jeddah 21589, Saudi Arabia
| | - Irfan A. Rather
- Department of Biological Sciences, Faculty of Science, King Abdulaziz University, Jeddah 21589, Saudi Arabia
- Centre of Excellence in Bionanoscience Research, King Abdulaziz University, Jeddah 21589, Saudi Arabia
| | - Yan-Yan Hor
- Department of Biotechnology, Yeungnam University, 280 Daehak-ro, Gyeongsan 38541, Gyeongbuk, Republic of Korea
- Probionic Corp., Jeonbuk Institute for Food-Bioindustry, 111-18, Wonjangdong-gil, Deokjin-gu, Jeonju-si 38541, Jeollabuk-do, Republic of Korea
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Talearngkul R, Sae-Tan S, Sirivarasai J. Effect of Yogurt Ice Cream on the Viability and Antidiabetic Potential of the Probiotics Lactobacillus acidophilus, Lacticaseibacillus rhamnosus, and Bifidobacterium animalis subsp. lactis after In Vitro Digestion. Foods 2023; 12:4373. [PMID: 38231849 DOI: 10.3390/foods12234373] [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: 10/22/2023] [Revised: 11/23/2023] [Accepted: 11/25/2023] [Indexed: 01/19/2024] Open
Abstract
Probiotics can ameliorate type 2 diabetes mellitus (T2DM) via several mechanisms such as by decreasing inflammatory cytokines and increasing pancreatic β-cell functions. Another targeted mechanism for managing T2DM involves inhibiting α-amylase and α-glucosidase, which exhibit antioxidant activity and affect carbohydrate metabolism by delaying carbohydrate digestion, thus mitigating glucose in the circulation. Dairy products are effective matrices for delivering probiotics through the gastrointestinal tract. We compared the viability and antioxidant activity of the probiotics Lactobacillus acidophilus LA-5, Lacticaseibacillus rhamnosus GG, and Bifidobacterium animalis subsp. lactis in yogurt ice cream after in vitro digestion and compared α-amylase and α-glucosidase inhibition activities. Lacticaseibacillus rhamnosus GG had the highest viability after in vitro digestion (oral, gastric, and intestinal). Lactobacillus acidophilus LA-5 and Lacticaseibacillus rhamnosus GG exhibited the highest percentages of α-glucosidase (16.37% ± 0.32%) and α-amylase (41.37% ± 0.61%) inhibition. Bifidobacterium animalis subsp. lactis BB-12 and Lactobacillus acidophilus LA-5 showed the highest antioxidant activities via the α,α-diphenyl-β-picrylhydrazyl free radical-scavenging method and ferric-reducing antioxidant power assay, respectively. These findings suggest that yogurt ice cream can provide a suitable matrix for the delivery of probiotics from dairy culture to promote intestinal homeostasis with probiotic benefits in the host as well as a potential functional food to help reduce postprandial hyperglycaemia.
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Affiliation(s)
- Rinrada Talearngkul
- Master of Science Program in Nutrition, Faculty of Medicine Ramathibodi Hospital and Institute of Nutrition, Mahidol University, Bangkok 10400, Thailand
| | - Sudathip Sae-Tan
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand
| | - Jintana Sirivarasai
- Nutrition Division, Faculty of Medicine Ramathibodi Hospital, Mahidol University, Bangkok 10400, Thailand
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Bhukya KK, Bhukya B. Exploration of Antidiabetic, Cholesterol-Lowering, and Anticancer Upshot of Probiotic Bacterium Pediococcus pentosaceus OBK05 Strain of Buttermilk. Probiotics Antimicrob Proteins 2023; 15:1484-1500. [PMID: 36282441 DOI: 10.1007/s12602-022-10002-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 10/18/2022] [Indexed: 11/30/2022]
Abstract
Chronic metabolic disorders such as hyperglycemia (diabetes), hyperlipidemia (high cholesterol), and cancer have become catastrophic diseases worldwide. Accordingly, probiotic intervention is a new approach for alleviating catastrophic diseases. In the present study, Pediococcus pentosaceus OBK05 was investigated as a potential probiotic bacterium for antidiabetic, cholesterol-lowering, and anticancer activities by in vitro and in vivo studies. Cell-free supernatant (CFS) of OBK05 showed potent antidiabetic activity by inhibition of α-amylase (72 ± 0.9%) and α-glucosidase (61 ± 0.8%) activity in vitro when compared to that of acarbose as standard (86 ± 0.9%). Furthermore, the in vivo cholesterol-lowering activity of OBK05 was studied using cholesterol-fed hypercholesterolemic mice. When compared to the cholesterol-fed group, the OBK05-intervened cholesterol-fed mice group had significantly lowered the levels of lipids and showed significantly lower lipid droplet accumulation in the histology of hepatocytes. Similarly, CFS exhibited higher anticancer activity (87.57 ± 1.27%) against HT-29 cells with an IC50 of 54.51 ± 1.8. Fluorescence-activated cell sorting (FACS) analysis revealed that CFS induced the cell cycle arrest by inhibiting the G1 to S phase transition. Further, in vivo anticancer activities were confirmed in BALB/c mice models, which were divided into four groups and held for 16 weeks. HT-29 cells (5×109/mice) were injected subcutaneously twice (0 and 2nd week), and OBK05 (3 ×105 CFU/mL) was given orally to the respective groups. The OBK05-intervened HT-29 cell-induced mice group showed significant improvement at the histological level and alleviated the degree of atypia in the intestine.
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Affiliation(s)
- Kiran Kumar Bhukya
- Centre for Microbial and Fermentation Technology, Department of Microbiology, University College of Science, Osmania University, Hyderabad, Telangana, 500007, India
| | - Bhima Bhukya
- Centre for Microbial and Fermentation Technology, Department of Microbiology, University College of Science, Osmania University, Hyderabad, Telangana, 500007, India.
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Ren F, Ji N, Zhu Y. Research Progress of α-Glucosidase Inhibitors Produced by Microorganisms and Their Applications. Foods 2023; 12:3344. [PMID: 37761053 PMCID: PMC10529981 DOI: 10.3390/foods12183344] [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: 08/24/2023] [Revised: 08/31/2023] [Accepted: 09/04/2023] [Indexed: 09/29/2023] Open
Abstract
Based on the easy cultivation of microorganisms and their short cycle time, research on α-glucosidase inhibitors (α-GIs) of microbial origin is receiving extensive attention. Raw materials used in food production, such as cereals, dairy products, fruits, and vegetables, contain various bioactive components, like flavonoids, polyphenols, and alkaloids. Fermentation with specific bacterial strains enhances the nutritional value of these raw materials and enables the creation of hypoglycemic products rich in diverse active ingredients. Additionally, conventional food processing often results in significant byproduct generation, causing resource wastage and environmental issues. However, using bacterial strains to ferment these byproducts into α-GIs presents an innovative solution. This review describes the microbial-derived α-GIs that have been identified. Moreover, the production of α-GIs using industrial food raw materials and processing byproducts as a medium in fermentation is summarized. It is worth analyzing the selection of strains and raw materials, the separation and identification of key compounds, and fermentation broth research methods. Notably, the innovative ideas in this field are described as well. This review will provide theoretical guidance for the development of microbial-derived hypoglycemic foods.
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Affiliation(s)
- Fei Ren
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing 100048, China; (F.R.); (N.J.)
| | - Nairu Ji
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing 100048, China; (F.R.); (N.J.)
| | - Yunping Zhu
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing 100048, China; (F.R.); (N.J.)
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
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Zareie Z, Moayedi A, Garavand F, Tabar-Heydar K, Khomeiri M, Maghsoudlou Y. Probiotic Properties, Safety Assessment, and Aroma-Generating Attributes of Some Lactic Acid Bacteria Isolated from Iranian Traditional Cheese. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9040338] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/31/2023]
Abstract
Artisanal cheeses are known as the source of beneficial lactic acid bacteria (LAB). Therefore, this study aimed to isolate and characterize LAB with different proteolytic activities from Iranian artisanal white cheeses. The isolates were classified into low, medium, and high proteolytic activity clusters via K-means clustering and identified as Lactiplantibacillus (Lpb.) pentosus L11, Lpb. plantarum L33, and Enterococcus faecium L13, respectively. Some safety tests (such as resistance to antibiotics, hemolytic activity, and biogenic amine production), probiotic properties (including cell surface hydrophobicity, auto/co-aggregation, and antibacterial activity), and production of volatile compounds were evaluated. These were non-hemolytic and non-biogenic amine producers, and showed no irregular antibiotic resistance. Lpb. plantarum L33 had the highest hydrophobicity (30.55%) and auto-aggregation (49.56%), and the highest co-aggregation was observed for Lpb. pentosus L11 with Staphylococcus aureus (61.51%). The isolates also showed a remarkable antibacterial effect against pathogenic bacteria. Moreover, Lpb. pentosus L11 and Lpb. plantarum L33 with low and medium proteolytic activity produced a wider range of volatile compounds in milk compared to the strain with a high proteolytic effect. The results showed that a probiotic strain with low or medium proteolytic activity could improve the flavor characteristics of fermented milk.
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The effects of fermentation with water kefir grains on two varieties of tigernut (Cyperus esculentus L.) milk. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114164] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Ghosh S, Sarkar B, Kaushik A, Mostafavi E. Nanobiotechnological prospects of probiotic microflora: Synthesis, mechanism, and applications. THE SCIENCE OF THE TOTAL ENVIRONMENT 2022; 838:156212. [PMID: 35623529 DOI: 10.1016/j.scitotenv.2022.156212] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/31/2022] [Revised: 05/20/2022] [Accepted: 05/20/2022] [Indexed: 06/15/2023]
Abstract
Nanotechnology-driven solutions have almost touched every aspect of life, such as therapeutics, cosmetics, agriculture, and the environment. Physical and chemical methods for the synthesis of nanoparticles involve hazardous reaction conditions and toxic reducing as well as stabilizing agents. Hence, environmentally benign green routes are preferred to synthesize nanoparticles with tunable size and shape. Bacteria, fungi, algae, and medicinal plants are employed to synthesize gold, silver, copper, zinc, and other nanoparticles. However, very little literature is available on exploring probiotic bacteria for the synthesis of nanoparticles. In view of the background, this review gives the most comprehensive report on the nanobiotechnological potential of probiotic bacteria like Bacillus licheniformis, Bifidobacterium animalis, Brevibacterium linens, Lactobacillus acidophilus, Lactobacillus casei, and others for the synthesis of gold (AuNPs), selenium (SeNPs), silver (AgNPs), platinum (PtNPs), tellurium nanoparticles (TeNPs), zinc oxide (ZnONPs), copper oxide (CuONPs), iron oxide (Fe3O4NPs), and titanium oxide nanoparticles (TiO2NPs). Both intracellular and extracellular synthesis are involved as potential routes for biofabrication of polydispersed nanoparticles that are spherical, rod, or hexagonal in shape. Capsular exopolysaccharide associated carbohydrates such as galactose, glucose, mannose, and rhamnose, cell membrane-associated diglycosyldiacylglycerol (DGDG), 1,2-di-O-acyl-3-O-[O-α-D-galactopyranosyl-(1 → 2)-α-d-glucopyranosyl]glycerol, triglycosyl diacylglycerol (TGDG), NADH-dependent enzymes, amino acids such as cysteine, tyrosine, and tryptophan, S-layer proteins (SLP), lacto-N-triose, and lactic acid play a significant role in synthesis and stabilization of the nanoparticles. The biogenic nanoparticles can be recovered by rational treatment with sodium dodecyl sulfate (SDS) and/or sodium hydroxide (NaOH). Eventually, diverse applications like antibacterial, antifungal, anticancer, antioxidant, and other associated activities of the bacteriogenic nanoparticles are also elaborated. Being more biocompatible and effective, probiotic-generated nanoparticles can be explored as novel nutraceuticals for their ability to ensure sustained release and bioavailability of the loaded bioactive ingredients for diagnosis, targeted drug delivery, and therapy.
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Affiliation(s)
- Sougata Ghosh
- Department of Microbiology, School of Science, RK University, Rajkot, Gujarat, India
| | | | - Ajeet Kaushik
- NanoBioTech Laboratory, Health Systems Engineering, Department of Environmental Engineering, Florida Polytechnic University, Lakeland, FL 33805, USA; School of Engineering, University of Petroleum and Energy Studies (UPES), Dehradun, Uttarakhand, India
| | - Ebrahim Mostafavi
- Stanford Cardiovascular Institute, Stanford University School of Medicine, Stanford, CA, USA; Department of Medicine, Stanford University School of Medicine, Stanford, CA, USA.
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Oliveira ESC, Acho LDR, da Silva BJP, Morales-Gamba RD, Pontes FLD, do Rosário AS, Bezerra JDA, Campos FR, Barcellos JFM, Lima ES, Machado MB. Hypoglycemic effect and toxicity of the dry extract of Eugenia biflora (L.) DC. leaves. JOURNAL OF ETHNOPHARMACOLOGY 2022; 293:115276. [PMID: 35421528 DOI: 10.1016/j.jep.2022.115276] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 03/25/2022] [Accepted: 04/05/2022] [Indexed: 06/14/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE The leaves of Eugenia biflora (Myrtaceae) are traditionally used by Amazonian populations for the control of diabetes. However, their chemical composition has not yet been described and pharmacological evidence has not been reported. OBJECTIVE This study aimed to identify the chemical constituents and evaluate the hypoglycemic and toxic effect of the dry extract of the E. biflora leaves (DEEB). MATERIALS AND METHODS DEEB, obtained by infusion, was analyzed using LC-HRMS and NMR, whose the catechin flavonoid was quantified using NMR. The antidiabetic effect of DEEB was evaluated according to its inhibition of the enzymes α-amylase and α-glucosidase, as well as the content of total phenols, free radical scavengingand antiglycation activities, and its in vitro cell viability. Oral maltose tolerance and chronic multiple dose tests (28 days) in streptozotocin-induced diabetic mice (STZ) were performed. The hypoglycemic effect and toxicity of this extract were evaluated in the multiple dose assay. Biochemical parameters, hemolysis, and levels of the thiobarbituric acid reactive species in the liver were investigated and histopathological analyses of the kidneys and liver were performed. RESULTS Eight phenolic compounds were identified, with catechin (15.5 ± 1.7 mg g-1) being the majority compound and a possible chemical marker of DEEB. The extract showed inhibition activity of the enzyme α-glucosidase. Chronic administration of DEEB (50 mg/kg of body weight) reduced glucose levels in diabetic animals, similar to acarbose; however, DEEB (100 and 200 mg/kg bw) caused premature death of mice by D22 of the treatment. Our data indicate that one of the mechanisms of toxicity in DEEB may be related to the aggravation of oxidative stress in the liver. This histopathological study indicated that DEEB failed to minimize the progression of the toxicity of diabetes caused by STZ. CONCLUSIONS This study demonstrated the hypoglycemic potential of E. biflora leaves. However, the prolonged use of this tea can be harmful to its users due to its considerable toxicity, which needs to be better investigated.
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Affiliation(s)
- Edinilze S C Oliveira
- Núcleo de Estudos Químicos de Micromoléculas da Amazônia - NEQUIMA, Instituto de Ciências Exatas, Universidade Federal do Amazonas, Manaus, Amazonas, Brazil
| | - Leonard D R Acho
- Laboratório de Atividade Biológica, Faculdade de Ciências Farmacêuticas, Universidade Federal do Amazonas Manaus, Amazonas, Brazil
| | - Bárbara Janaína P da Silva
- Laboratório de Atividade Biológica, Faculdade de Ciências Farmacêuticas, Universidade Federal do Amazonas Manaus, Amazonas, Brazil
| | - Ruben Dario Morales-Gamba
- Programa de Pós-graduação em Zoologia, Instituto de Ciências Biológicas, Universidade Federal do Amazonas, Manaus, Amazonas, Brazil
| | - Flávia L D Pontes
- Departamento de Bioquímica e Biologia Molecular, Universidade Federal do Paraná, Curitiba, Paraná, Brazil
| | - Alessandro S do Rosário
- Engenharia Florestal, Campus Paragominas, Universidade Federal Rural da Amazônia, Paragominas, Pará, Brazil
| | - Jaqueline de A Bezerra
- Núcleo de Estudos Químicos de Micromoléculas da Amazônia - NEQUIMA, Instituto de Ciências Exatas, Universidade Federal do Amazonas, Manaus, Amazonas, Brazil; Departamento de Química, Ambiente e Alimentos, Instituto Federal de Educação, Ciência e Tecnologia do Amazonas, Manaus, Amazonas, Brazil
| | - Francinete R Campos
- Núcleo de Estudos Químicos de Micromoléculas da Amazônia - NEQUIMA, Instituto de Ciências Exatas, Universidade Federal do Amazonas, Manaus, Amazonas, Brazil; Departamento de Farmácia, Universidade Federal do Paraná, Curitiba, Paraná, Brazil
| | - José Fernando M Barcellos
- Departamento de Morfologia, Instituto de Ciências Biológicas, Universidade Federal do Amazonas, Manaus, Amazonas, Brazil
| | - Emerson S Lima
- Laboratório de Atividade Biológica, Faculdade de Ciências Farmacêuticas, Universidade Federal do Amazonas Manaus, Amazonas, Brazil
| | - Marcos B Machado
- Núcleo de Estudos Químicos de Micromoléculas da Amazônia - NEQUIMA, Instituto de Ciências Exatas, Universidade Federal do Amazonas, Manaus, Amazonas, Brazil.
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Characterization of New Probiotic Isolates from Fermented Ajwa Dates of Madinah and Their Anti-Inflammatory Potential. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12105082] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
A total of 20 Lactobacillus strains isolated from fermented dates were tested for their probiotic potential by comparing their pH stability, resistance to low pH, and ability to tolerate bile salts. Out of 20 strains, 3 strains named as Lactobacillus pentosus KAU001, Lactiplantibacillus pentosus KAU002, and Lactiplantibacillus plantarum KAU003 had a high tolerance of acids and bile salts and the capability to adhere to the intestinal wall. In addition, the three isolates were tested for their anti-oxidation, anti-glucosidase inhibition, cholesterol-lowering, and anti-inflammation properties. Among them, strain KAU001 and KAU002 inhibited α-glucosidase, lowered cholesterol level, inhibited nitric oxide production, and showed a higher anti-oxidative ability that was significantly better than strain KAU003. Both strains also significantly inhibited the release of inflammatory mediators such as TNF-α, IL-6 and IL-10 induced by LPS on RAW 264.7 macrophages (p < 0.001). The results indicated that KAU001 and KAU002 have the highest probiotic potential, potentially modulating metabolic health and reducing pro-inflammatory cytokines in response to allergic reactions.
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11
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Gökırmaklı Ç, Guzel-Seydim ZB. Water Kefir Grains vs. Milk Kefir Grains: Physical, Microbial and Chemical Comparison. J Appl Microbiol 2022; 132:4349-4358. [PMID: 35301787 DOI: 10.1111/jam.15532] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2022] [Revised: 03/10/2022] [Accepted: 03/14/2022] [Indexed: 11/30/2022]
Abstract
AIMS Even though kefir has been known for centuries, there is confusion between the two types of kefir grains, e.g., milk kefir grain and water kefir grain. This study aimed to unravel the differences and similarities between water kefir grain and milk kefir grain. METHODS AND RESULTS Microbiological analyses, identification of grains microbiota and enumeration of microbiological content of the grains as well as Scanning Electron Microscope (SEM) imaging, dry matter, protein, ash, and mineral content, and color analyses were carried out for the two types of grains. As a result, significant differences were found in microbiological content, chemical properties, and colors (p<0.05). Additionally, SEM images revealed the different intrinsic structures for the microbiota and the structure of the two types of grains. CONCLUSIONS MK grain has more nutritional content compared to WK grain. Despite not as widely known and used as MK grain, WK grain is a good source for minerals and health-friendly microorganisms like lactic acid bacteria (LAB) and yeasts. WK grain is possibly suitable for vegans and allergic individuals to fulfill nutritional requirements. Moreover, in this study, the variety of WK grain microbial consortia was wider than that of MK grains, and this significantly affected the resultant WK products. SIGNIFICANCE AND IMPACT OF THE STUDY This is the first study that comprehensively compares two different kefir grains in microbial, chemical, and physical properties.
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Affiliation(s)
- Çağlar Gökırmaklı
- Department of Ffood Engineering, Süleyman Demirel University, Isparta 32260, Turkey
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12
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Rather IA, Kamli MR, Sabir JSM, Paray BA. Potential Antiviral Activity of Lactiplantibacillus plantarum KAU007 against Influenza Virus H1N1. Vaccines (Basel) 2022; 10:vaccines10030456. [PMID: 35335088 PMCID: PMC8954428 DOI: 10.3390/vaccines10030456] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2022] [Revised: 03/09/2022] [Accepted: 03/10/2022] [Indexed: 11/16/2022] Open
Abstract
The development of antiviral resistance has exacerbated a growing threat to public health. As a result, there is increasing demand for unconventional antivirals that can effectively replace the presently in-use drugs. Lactic acid-producing bacteria (LAB) are among the most common bacteria used in the food industry. These bacteria play an essential role in the fermentation of many foods and feed. Additionally, these bacteria are considered more economical, efficient, and safe “nutraceuticals” in the health care arsenal. Therefore, we carried out the screening and molecular characterization of raw camel milk LAB isolates and tested their inhibitory activity against influenza virus H1N1. The strain that exhibited the highest antiviral activity against the H1N1 virus, confirmed by hemagglutination assay, was identified as Lactiplantibacillus plantarum KAU007. The study also confirmed the non-cytotoxic behavior of CFCS isolated from KAU007 against MDCK cells, approving its safety concern against the mammalian cells. Besides, CFCS at 5 and 10 mg/mL significantly decreased the level of IFN-γ (p < 0.001 and p < 0.001) and IL-6 (p < 0.001 and p < 0.005) in a dose-dependent manner, respectively. This is a preliminary report about the anti-influenza activity of KAU007 isolated from camel milk. This study reinforces that camel milk contains beneficial LAB isolates with antagonistic properties against the H1N1 influenza virus.
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Affiliation(s)
- Irfan A. Rather
- Department of Biological Sciences, Faculty of Science, King Abdulaziz University, P.O. Box 80203, Jeddah 21589, Saudi Arabia; (M.R.K.); (J.S.M.S.)
- Center of Excellence in Bionanoscience Research, King Abdulaziz University, P.O. Box 80203, Jeddah 21589, Saudi Arabia
- Correspondence:
| | - Majid Rasool Kamli
- Department of Biological Sciences, Faculty of Science, King Abdulaziz University, P.O. Box 80203, Jeddah 21589, Saudi Arabia; (M.R.K.); (J.S.M.S.)
- Center of Excellence in Bionanoscience Research, King Abdulaziz University, P.O. Box 80203, Jeddah 21589, Saudi Arabia
| | - Jamal S. M. Sabir
- Department of Biological Sciences, Faculty of Science, King Abdulaziz University, P.O. Box 80203, Jeddah 21589, Saudi Arabia; (M.R.K.); (J.S.M.S.)
- Center of Excellence in Bionanoscience Research, King Abdulaziz University, P.O. Box 80203, Jeddah 21589, Saudi Arabia
| | - Bilal Ahmad Paray
- Department of Zoology, College of Science, King Saud University, P.O. Box 2455, Riyadh 11451, Saudi Arabia;
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Alrosan M, Tan TC, Koh WY, Easa AM, Gammoh S, Alu'datt MH. Overview of fermentation process: structure-function relationship on protein quality and non-nutritive compounds of plant-based proteins and carbohydrates. Crit Rev Food Sci Nutr 2022; 63:7677-7691. [PMID: 35266840 DOI: 10.1080/10408398.2022.2049200] [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] [Indexed: 11/03/2022]
Abstract
Demands for high nutritional value-added food products and plant-based proteins have increased over the last decade, in line with the growth of the human population and consumer health awareness. The quality of the plant-based proteins depends on their digestibility, amino acid content, and residues of non-nutritive compounds, such as phenolic compounds, anti-nutritional compounds, antioxidants, and saponins. The presence of these non-nutritive compounds could have detrimental effects on the quality of the proteins. One of the solutions to address these shortcomings of plant-based proteins is fermentation, whereby enzymes that present naturally in microorganisms used during fermentation are responsible for the cleavage of the bonds between proteins and non-nutritive compounds. This mechanism has pronounced effects on the non-nutritive compounds, resulting in the enhancement of protein digestibility and functional properties of plant-based proteins. We assert that the types of plant-based proteins and microorganisms used during fermentation must be carefully addressed to truly enhance the quality, functional properties, and health functionalities of plant-based proteins.Supplemental data for this article is available online at here. show.
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Affiliation(s)
- Mohammad Alrosan
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Pulau Pinang, Malaysia
- Faculty of Agriculture, Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid, Jordan
| | - Thuan-Chew Tan
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Pulau Pinang, Malaysia
| | - Wee Yin Koh
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu, Malaysia
| | - Azhar Mat Easa
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Pulau Pinang, Malaysia
| | - Sana Gammoh
- Faculty of Agriculture, Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid, Jordan
| | - Muhammad H Alu'datt
- Faculty of Agriculture, Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid, Jordan
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Fermented foods: an update on evidence-based health benefits and future perspectives. Food Res Int 2022; 156:111133. [DOI: 10.1016/j.foodres.2022.111133] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Revised: 03/10/2022] [Accepted: 03/11/2022] [Indexed: 12/15/2022]
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15
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The Combination of In Vitro Assessment of Stress Tolerance Ability, Autoaggregation, and Vitamin B-Producing Ability for New Probiotic Strain Introduction. Microorganisms 2022; 10:microorganisms10020470. [PMID: 35208924 PMCID: PMC8879812 DOI: 10.3390/microorganisms10020470] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2021] [Revised: 02/13/2022] [Accepted: 02/16/2022] [Indexed: 02/04/2023] Open
Abstract
The health benefits of probiotics are beyond doubt. The positive effects of lactobacilli and bifidobacteria on the function of many body systems have been repeatedly proven by various studies. To completely realize the potential of probiotic microorganisms, the strains should be tested by the greatest combination of characteristics that contribute to the wellness of the host. In this work, for the first time, a combined assessment of the probiotic properties and vitamin B-producing potential of various species and strains of bifidobacteria and lactobacilli was carried out. The presence of an additional advantage, such as vitamin-producing ability, can prevent vitamin deficiency both at the level of the consumption of fermented foods, when the enrichment will occur naturally on the spot, and during colonization by these intestinal strains, when synthesis will occur in vivo. To select potential probiotics, the stress tolerance ability of 16 lactic acid bacteria and bifidobacteria strains to low pH values, bile, and proteolytic enzymes, as well as their ability to autoaggregate, were studied under conditions of modeling the gastrointestinal tract in vitro. The ability of the strains to extracellularly accumulate water-soluble B vitamins was evaluated by capillary electrophoresis. Among the tested strains of bifidobacteria, B. adolescentis VKPM AC-1662 is of interest; it was characterized by the greatest stress tolerance ability and the ability to autoaggregate, in addition to the extracellular synthesis of riboflavin and pyridoxine. Among lactic acid bacteria, L. sakei VKPM B-8936 demonstrated the greatest tolerance to low pH, L. plantarum VKPM B–11007 to duodenal conditions, L. acidophilus VKPM B-2213 to pepsin, and L. salivarius VKPM B–2214 to pancreatin. The highest percentage of autoaggregation was observed in L. salivarius VKPM B-2214, which also accumulated the largest amount of pantothenic acid, but it was sensitive to stress conditions. The obtained results could be used to create new products enriched with probiotics and B vitamins.
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New Wild-Type Lacticaseibacillus rhamnosus Strains as Candidates to Manage Type 1 Diabetes. Microorganisms 2022; 10:microorganisms10020272. [PMID: 35208726 PMCID: PMC8875344 DOI: 10.3390/microorganisms10020272] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 01/16/2022] [Accepted: 01/20/2022] [Indexed: 02/01/2023] Open
Abstract
The incidence of type 1 diabetes (T1D) has been dramatically increased in developed countries, and beyond the genetic impact, environmental factors, including diet, seem to play an important role in the onset and development of the disease. In this vein, five Lacticaseibacillus rhamnosus, isolated from traditional fermented Greek products, were screened for potential probiotic properties, aiming at maintaining gut homeostasis and antidiabetic capability to alleviate T1D symptoms. L. rhamnosus cell-free supernatants induced strong growth inhibitory activity against common food spoilage and foodborne pathogenic microorganisms, associated with several diseases, including T1D, and were also able to inhibit α-glucosidase activity (up to 44.87%), a promising property for alternatives to the antidiabetic drugs. In addition, survival rates up to 36.76% were recorded during the application of the static in vitro digestion model. The strains had no hemolytic activity and were sensitive to common antibiotics suggested by the European Food and Safety Association, apart from chloramphenicol. However, it is highly unlikely that the resistance has been acquired. In conclusion, our results suggest a great health-promoting potential of the newly isolated wild-type L. rhamnosus strains, but further confirmation of their efficiency in experimental animal models is considered an essential next research step.
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Falfán-Cortés RN, Mora-Peñaflor N, Gómez-Aldapa CA, Rangel-Vargas E, Acevedo-Sandoval OA, Franco-Fernández MJ, Castro-Rosas J. Characterization and Evaluation of the Probiotic Potential In Vitro and In Situ of Lacticaseibacillus paracasei Isolated from Tenate Cheese. J Food Prot 2022; 85:112-121. [PMID: 34324685 DOI: 10.4315/jfp-21-021] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2021] [Accepted: 07/21/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT The objectives of this investigation were (i) to isolate bacteria from various foods (dairy products, fruits, and vegetables) and evaluate their probiotic potential and (ii) to select, identify, and characterize the bacterial strain(s) with the highest probiotic potential. From 14 food samples, 117 bacterial strains were isolated; however, only 42 (T1 to T42) had the correct characteristics (gram positive, coccoid, and bacilliform) and were catalase and oxidase negative to be considered presumptive lactic acid bacteria (LAB). The antagonistic activity of the 42 strains was evaluated against Escherichia coli (O157:H7E09), Listeria monocytogenes (ATCC 19115), Staphylococcus aureus (ATCC 25923), and Salmonella enterica serotype Typhimurium (ATCC 14028). The nine strains with the highest antagonistic activity were recovered from the following foods: pulque (T1), sprouted beans (T26), Ranchero cheese (T30, T31, T32, T33, T35, and T36), and Tenate cheese (T40). The inhibition zones on culture and sensitivity plates were 17.0 ± 1.2 to 19.3 ± 2.8 mm in diameter. Based on the antagonistic activity against pathogenic bacteria and resistance to low pH and bile salts, strain T40 had the highest probiotic potential. A 16S rRNA technique was used to identify strain T40 as Lacticaseibacillus paracasei (renamed from Lactobacillus paracasei in April 2020). This strain had no resistance to ampicillin, gentamicin, erythromycin, and tetracycline. The antagonistic activity was evaluated in situ (fresh cheese) against pathogenic bacteria, supporting the probiotic potential of L. paracasei. Isolates of this LAB recovered from Tenate cheese had characteristics of a probiotic microorganism with high potential for use in food technology. HIGHLIGHTS
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Affiliation(s)
- Reyna N Falfán-Cortés
- Universidad Autónoma del Estado de Hidalgo (UAEH), Instituto de Ciencias Básicas e Ingenieria (ICBI), Carr. Pachuca-Tulancingo Km 4.5, Mineral de la Reforma, C.P. 42184, Hidalgo, México.,Catedratica, CONACYT; UAEH, ICBI Carr. Pachuca-Tulancingo Km 4.5, Mineral de la Reforma, C.P. 42184, Hidalgo, México
| | - Nancy Mora-Peñaflor
- UAEH, Instituto de Ciencias Agropecuarias, Rancho Universitario Av. Universidad Km 1 Ex-Hda. De Aquetzalpa AP 32, Tulancingo, Hgo, México
| | - Carlos A Gómez-Aldapa
- Universidad Autónoma del Estado de Hidalgo (UAEH), Instituto de Ciencias Básicas e Ingenieria (ICBI), Carr. Pachuca-Tulancingo Km 4.5, Mineral de la Reforma, C.P. 42184, Hidalgo, México
| | - Esmeralda Rangel-Vargas
- Universidad Autónoma del Estado de Hidalgo (UAEH), Instituto de Ciencias Básicas e Ingenieria (ICBI), Carr. Pachuca-Tulancingo Km 4.5, Mineral de la Reforma, C.P. 42184, Hidalgo, México
| | - Otilio A Acevedo-Sandoval
- Universidad Autónoma del Estado de Hidalgo (UAEH), Instituto de Ciencias Básicas e Ingenieria (ICBI), Carr. Pachuca-Tulancingo Km 4.5, Mineral de la Reforma, C.P. 42184, Hidalgo, México
| | - Melitón J Franco-Fernández
- UAEH, Instituto de Ciencias Agropecuarias, Rancho Universitario Av. Universidad Km 1 Ex-Hda. De Aquetzalpa AP 32, Tulancingo, Hgo, México
| | - Javier Castro-Rosas
- Universidad Autónoma del Estado de Hidalgo (UAEH), Instituto de Ciencias Básicas e Ingenieria (ICBI), Carr. Pachuca-Tulancingo Km 4.5, Mineral de la Reforma, C.P. 42184, Hidalgo, México
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18
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Pendón MD, Bengoa AA, Iraporda C, Medrano M, Garrote GL, Abraham AG. Water kefir: Factors affecting grain growth and health-promoting properties of the fermented beverage. J Appl Microbiol 2021; 133:162-180. [PMID: 34822204 DOI: 10.1111/jam.15385] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2021] [Revised: 10/18/2021] [Accepted: 11/22/2021] [Indexed: 01/07/2023]
Abstract
Nowadays, the interest in the consumption of healthy foods has increased as well as the homemade preparation of artisanal fermented product. Water kefir is an ancient drink of uncertain origin, which has been passed down from generation to generation and is currently consumed practically all over the world. Considering the recent and extensive updates published on sugary kefir, this work aims to shed light on the scientific works that have been published so far in relation to this complex ecosystem. We focused our review evaluating the factors that affect the beverage microbial and chemical composition that are responsible for the health attribute of water kefir as well as the grain growth. The microbial ecosystem that constitutes the grains and the fermented consumed beverage can vary according to the fermentation conditions (time and temperature) and especially with the use of different substrates (source of sugars, additives as fruits and molasses). In this sense, the populations of microorganisms in the beverage as well as the metabolites that they produce varies and in consequence their health properties. Otherwise, the knowledge of the variables affecting grain growth are also discussed for its relevance in maintenance of the starter biomass as well as the use of dextran for technological application.
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Affiliation(s)
- María Dolores Pendón
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, UNLP-CIC-CONICET), La Plata, Argentina
| | - Ana Agustina Bengoa
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, UNLP-CIC-CONICET), La Plata, Argentina
| | - Carolina Iraporda
- Departamento de Ingeniería Química y Tecnología de los Alimentos, Facultad de Ingeniería, UNCPBA, Olavarría, Argentina
| | - Micaela Medrano
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, UNLP-CIC-CONICET), La Plata, Argentina
| | - Graciela L Garrote
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, UNLP-CIC-CONICET), La Plata, Argentina
| | - Analía G Abraham
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, UNLP-CIC-CONICET), La Plata, Argentina.,Área Bioquímica y Control de Alimentos, Facultad de Ciencias Exactas, UNLP, La Plata, Argentina
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19
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Pimentel TC, Gomes de Oliveira LI, de Lourdes Chaves Macedo E, Costa GN, Dias DR, Schwan RF, Magnani M. Understanding the potential of fruits, flowers, and ethnic beverages as valuable sources of techno-functional and probiotics strains: Current scenario and main challenges. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.05.024] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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20
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The Antioxidant, Anti-Diabetic, and Anti-Adipogenesis Potential and Probiotic Properties of Lactic Acid Bacteria Isolated from Human and Fermented Foods. FERMENTATION-BASEL 2021. [DOI: 10.3390/fermentation7030123] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
In this study, lactic acid bacteria (LAB) strains derived from human and fermented food sources were examined to identify their properties related to obesity, as well as establish their safety and stability as probiotics. LAB (Lacticaseibacillus rhamnosus MG4502, Lactobacillus gasseri MG4524, Limosilactobacillus reuteri MG5149, and Weissella cibaria MG5285) exhibited antioxidant activity through DPPH (>26.1%) and ABTS (>40.1%) radical scavenging assays and α-glucosidase inhibitory activities (>60.3%), respectively. The LAB strains promoted anti-adipogenesis by reducing lipid accumulation in 3T3-L1 cells by Oil Red O staining (>70.3%). In addition, we found that these LAB strains were resistant to simulated gastric and intestinal fluids (pH 3, 4, 7, and 8) and showed potential for health promotion, based on hemolysis, cell adhesion, antibiotic susceptibility, and enzyme production. Thus, LAB may be used as probiotic ingredients with beneficial effects.
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21
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Özkan Karabacak A, Özoğlu Ö, Durgut S, Bağatırlar SR, Kaçar O, Tamer CE, Korukluoğlu M. Development of purple basil (Ocimum basilicum L.) sherbet fortified with propolis extract using response surface methodology. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01064-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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22
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Role of Postbiotics in Diabetes Mellitus: Current Knowledge and Future Perspectives. Foods 2021; 10:foods10071590. [PMID: 34359462 PMCID: PMC8306164 DOI: 10.3390/foods10071590] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2021] [Revised: 06/29/2021] [Accepted: 07/06/2021] [Indexed: 12/12/2022] Open
Abstract
In the last decade, the gastrointestinal microbiota has been recognised as being essential for health. Indeed, several publications have documented the suitability of probiotics, prebiotics, and symbiotics in the management of different diseases such as diabetes mellitus (DM). Advances in laboratory techniques have allowed the identification and characterisation of new biologically active molecules, referred to as “postbiotics”. Postbiotics are defined as functional bioactive compounds obtained from food-grade microorganisms that confer health benefits when administered in adequate amounts. They include cell structures, secreted molecules or metabolic by-products, and inanimate microorganisms. This heterogeneous group of molecules presents a broad range of mechanisms and may exhibit some advantages over traditional “biotics” such as probiotics and prebiotics. Owing to the growing incidence of DM worldwide and the implications of the microbiota in the disease progression, postbiotics appear to be good candidates as novel therapeutic targets. In the present review, we summarise the current knowledge about postbiotic compounds and their potential application in diabetes management. Additionally, we envision future perspectives on this topic. In summary, the results indicate that postbiotics hold promise as a potential novel therapeutic strategy for DM.
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Won G, Choi SI, Park N, Kim JE, Kang CH, Kim GH. In Vitro Antidiabetic, Antioxidant Activity, and Probiotic Activities of Lactiplantibacillus plantarum and Lacticaseibacillus paracasei Strains. Curr Microbiol 2021; 78:3181-3191. [PMID: 34213618 PMCID: PMC8289794 DOI: 10.1007/s00284-021-02588-5] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2020] [Accepted: 06/22/2021] [Indexed: 12/22/2022]
Abstract
Diabetes, a chronic metabolic disorder, is characterized by persistent hyperglycemia. This study aimed to evaluate the hypoglycemic and antioxidant activities of lactic acid bacteria strains isolated from humans and food products and investigate the probiotic properties of the selected four strains. The hypoglycemic activity of the isolated strains was examined by evaluating the α-glucosidase and α-amylase inhibitory activities. The antioxidant activity was measured using the DPPH, ABTS, and FRAP assays. Four strains (Lactiplantibacillus plantarum MG4229, MG4296, MG5025, and Lacticaseibacillus paracasei MG5012) exhibited potent α-glucosidase inhibitory (>75%) and α-amylase inhibitory (>85%) activities, which were comparable to those of acarbose (>50%; 1000 μg/mL). Similarly, the radical scavenging and antioxidant activities of the four strains were comparable to those of ascorbic acid (50 μg/mL). Additionally, the probiotic properties of the four selected strains were examined based on acid and bile salt tolerance, auto-aggregation ability, and antibiotic resistance. The four strains were resistant to pH 2 (>50% of survivability) and 0.5% bile salt (>80% of survivability). Therefore, we suggest that the selected strains with hypoglycemic, antioxidant, probiotic properties can potentially prevent diabetes.
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Affiliation(s)
- GaYeong Won
- Department of Health Functional New Materials, Duksung Women's University, Seoul, 01369, Korea
| | - Soo-Im Choi
- Department of Health Functional New Materials, Duksung Women's University, Seoul, 01369, Korea
| | - NaYeong Park
- Department of Health Functional New Materials, Duksung Women's University, Seoul, 01369, Korea
| | - Ji-Eun Kim
- MEDIOGEN, Co., Ltd., Jecheon, 27159, Korea
| | | | - Gun-Hee Kim
- Department of Food and Nutrition, Duksung Women's University, Seoul, 01369, Korea.
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Guzel-Seydim ZB, Gökırmaklı Ç, Greene AK. A comparison of milk kefir and water kefir: Physical, chemical, microbiological and functional properties. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.041] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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25
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Oliveira ESC, Pontes FLD, Acho LDR, do Rosário AS, da Silva BJP, de A Bezerra J, Campos FR, Lima ES, Machado MB. qNMR quantification of phenolic compounds in dry extract of Myrcia multiflora leaves and its antioxidant, anti-AGE, and enzymatic inhibition activities. J Pharm Biomed Anal 2021; 201:114109. [PMID: 33957365 DOI: 10.1016/j.jpba.2021.114109] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2021] [Revised: 04/24/2021] [Accepted: 04/26/2021] [Indexed: 01/08/2023]
Abstract
Myrcia multiflora (Lam.) DC. is often used in Brazilian folk medicine to control diabetes. Analysis using HPLC-HRMS and NMR of the dry extract from the infusion of leaves of this species revealed twelve phenolic compounds. Among these compounds, chlorogenic acid (1), 4-O-caffeoylquinic acid (2), corilagin (3), chebulagic acid (4), pedunculagin (5), quercetin-3-O-β-2″-galloylglucoside (7), and kaempferol-3-O-rhamnoside (12) are described for the first time in this matrix. Furthermore, six compounds were quantified using qNMR. The compounds in the dry extracts are 3, 6 (myricetin-3-O-d-glucoside), 8 (myricitrin), 9 (hyperoside), 10 (guaijaverin) and 11 (quercitrin). These compounds may be considered chemical markers in this matrix. In addition, this extract presents activities of α-glucosidase inhibition (IC50 = 79.9 μg mL-1) and glycation in vitro (IC50 = 10.2 μg mL-1), in addition to antioxidant activity against DPPH and ABTS radicals (1,856.7 and 1,032.0 μmol TEq, respectively). This extract did not show significant cytotoxicity in human fibroblasts. Therefore, the enzymatic inhibition, anti-AGE (advanced glycation end-products) and antioxidant activities of Myrcia multiflora leaves corroborated its antidiabetic therapeutic potential and instigates future preclinical studies aimed at the treatment of diabetes mellitus and its complications.
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Affiliation(s)
- Edinilze S C Oliveira
- Núcleo de Estudos Químicos de Micromoléculas da Amazônia - NEQUIMA, Instituto de Ciências Exatas, Universidade Federal do Amazonas, Manaus, Amazonas, Brazil
| | - Flávia L D Pontes
- Departamento de Bioquímica e Biologia Molecular, Universidade Federal do Paraná, Curitiba, Paraná, Brazil
| | - Leonard D R Acho
- Laboratório de Atividade Biológica, Faculdade de Ciências Farmacêuticas, Universidade Federal do Amazonas Manaus, Amazonas, Brazil
| | - Alessandro S do Rosário
- Engenharia Florestal, Campus Paragominas, Universidade Federal Rural da Amazônia, Paragominas, Pará, Brazil
| | - Bárbara Janaína P da Silva
- Laboratório de Atividade Biológica, Faculdade de Ciências Farmacêuticas, Universidade Federal do Amazonas Manaus, Amazonas, Brazil
| | - Jaqueline de A Bezerra
- Núcleo de Estudos Químicos de Micromoléculas da Amazônia - NEQUIMA, Instituto de Ciências Exatas, Universidade Federal do Amazonas, Manaus, Amazonas, Brazil; Departamento de Química, Ambiente e Alimentos, Instituto Federal de Educação, Ciência e Tecnologia do Amazonas, Manaus, Amazonas, Brazil
| | - Francinete R Campos
- Núcleo de Estudos Químicos de Micromoléculas da Amazônia - NEQUIMA, Instituto de Ciências Exatas, Universidade Federal do Amazonas, Manaus, Amazonas, Brazil; Departamento de Farmácia, Universidade Federal do Paraná, Curitiba, Paraná, Brazil
| | - Emerson S Lima
- Laboratório de Atividade Biológica, Faculdade de Ciências Farmacêuticas, Universidade Federal do Amazonas Manaus, Amazonas, Brazil
| | - Marcos B Machado
- Núcleo de Estudos Químicos de Micromoléculas da Amazônia - NEQUIMA, Instituto de Ciências Exatas, Universidade Federal do Amazonas, Manaus, Amazonas, Brazil.
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26
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In vitro evaluation of the hypoglycemic properties of lactic acid bacteria and its fermentation adaptability in apple juice. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110363] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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Verduci E, Carbone MT, Borghi E, Ottaviano E, Burlina A, Biasucci G. Nutrition, Microbiota and Role of Gut-Brain Axis in Subjects with Phenylketonuria (PKU): A Review. Nutrients 2020; 12:E3319. [PMID: 33138040 PMCID: PMC7692600 DOI: 10.3390/nu12113319] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2020] [Accepted: 10/27/2020] [Indexed: 12/12/2022] Open
Abstract
The composition and functioning of the gut microbiota, the complex population of microorganisms residing in the intestine, is strongly affected by endogenous and exogenous factors, among which diet is key. Important perturbations of the microbiota have been observed to contribute to disease risk, as in the case of neurological disorders, inflammatory bowel disease, obesity, diabetes, cardiovascular disease, among others. Although mechanisms are not fully clarified, nutrients interacting with the microbiota are thought to affect host metabolism, immune response or disrupt the protective functions of the intestinal barrier. Similarly, key intermediaries, whose presence may be strongly influenced by dietary habits, sustain the communication along the gut-brain-axis, influencing brain functions in the same way as the brain influences gut activity. Due to the role of diet in the modulation of the microbiota, its composition is of high interest in inherited errors of metabolism (IEMs) and may reveal an appealing therapeutic target. In IEMs, for example in phenylketonuria (PKU), since part of the therapeutic intervention is based on chronic or life-long tailored dietetic regimens, important variations of the microbial diversity or relative abundance have been observed. A holistic approach, including a healthy composition of the microbiota, is recommended to modulate host metabolism and affected neurological functions.
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Affiliation(s)
- Elvira Verduci
- Department of Paediatrics, Vittore Buzzi Children’s Hospital-University of Milan, Via Lodovico Castelvetro, 32, 20154 Milan, Italy
- Department of Health Science, University of Milan, via di Rudinì 8, 20142 Milan, Italy; (E.B.); (E.O.)
| | - Maria Teresa Carbone
- UOS Metabolic and Rare Diseases, AORN Santobono, Via Mario Fiore 6, 80122 Naples, Italy;
| | - Elisa Borghi
- Department of Health Science, University of Milan, via di Rudinì 8, 20142 Milan, Italy; (E.B.); (E.O.)
| | - Emerenziana Ottaviano
- Department of Health Science, University of Milan, via di Rudinì 8, 20142 Milan, Italy; (E.B.); (E.O.)
| | - Alberto Burlina
- Division of Inborn Metabolic Diseases, Department of Diagnostic Services, University Hospital of Padua, Via Orus 2B, 35129 Padua, Italy;
| | - Giacomo Biasucci
- Department of Paediatrics & Neonatology, Guglielmo da Saliceto Hospital, Via Taverna Giuseppe, 49, 29121 Piacenza, Italy;
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AÇIK M, ÇAKIROĞLU FP, ALTAN M, BAYBO T. Alternative source of probiotics for lactose intolerance and vegan individuals: sugary kefir. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.27919] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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Bechtner J, Ludwig C, Kiening M, Jakob F, Vogel RF. Living the Sweet Life: How Liquorilactobacillus hordei TMW 1.1822 Changes Its Behavior in the Presence of Sucrose in Comparison to Glucose. Foods 2020; 9:foods9091150. [PMID: 32825547 PMCID: PMC7555045 DOI: 10.3390/foods9091150] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2020] [Revised: 08/14/2020] [Accepted: 08/17/2020] [Indexed: 12/12/2022] Open
Abstract
Liquorilactobacillus (L.) hordei (formerly Lactobacillus hordei) is one of the dominating lactic acid bacteria within the water kefir consortium, being highly adapted to survive in this environment, while producing high molecular weight dextrans from sucrose. In this work, we extensively studied the physiological response of L. hordei TMW 1.1822 to sucrose compared to glucose, applying label-free, quantitative proteomics of cell lysates and exoproteomes. This revealed the differential expression of 53 proteins within cellular proteomes, mostly associated with carbohydrate uptake and metabolism. Supported by growth experiments, this suggests that L. hordei TMW 1.1822 favors fructose over other sugars. The dextransucrase was expressed irrespectively of the present carbon source, while it was significantly more released in the presence of sucrose (log2FC = 3.09), being among the most abundant proteins within exoproteomes of sucrose-treated cells. Still, L. hordei TMW 1.1822 expressed other sucrose active enzymes, predictively competing with the dextransucrase reaction. While osmolysis appeared to be unlikely, sucrose led to increased release of a multitude of cytoplasmic proteins, suggesting that biofilm formation in L. hordei is not only composed of a polysaccharide matrix but is also of proteinaceous nature. Therefore, our study highlights the intrinsic adaptation of water kefir-borne L. hordei to sucrose-rich habitats and provides fundamental knowledge for its use as a starter culture in plant-based food fermentations with in situ dextran formation.
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Affiliation(s)
- Julia Bechtner
- Lehrstuhl für Technische Mikrobiologie, Technische Universität München (TUM), 85354 Freising, Germany; (J.B.); (F.J.)
| | - Christina Ludwig
- Bavarian Center for Biomolecular Mass Spectrometry (BayBioMS), 85354 Freising, Germany;
| | - Michael Kiening
- Lehrstuhl für Genomorientierte Bioinformatik, Technische Universität München (TUM), 85354 Freising, Germany;
| | - Frank Jakob
- Lehrstuhl für Technische Mikrobiologie, Technische Universität München (TUM), 85354 Freising, Germany; (J.B.); (F.J.)
| | - Rudi F. Vogel
- Lehrstuhl für Technische Mikrobiologie, Technische Universität München (TUM), 85354 Freising, Germany; (J.B.); (F.J.)
- Correspondence:
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Matos RS, Pinto EP, Ramos GQ, Fonseca de Albuquerque MD, Fonseca Filho HD. Stereometric characterization of kefir microbial films associated with
Maytenus rigida
extract. Microsc Res Tech 2020; 83:1401-1410. [DOI: 10.1002/jemt.23532] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2020] [Revised: 05/14/2020] [Accepted: 06/01/2020] [Indexed: 02/01/2023]
Affiliation(s)
- Robert Saraiva Matos
- Postgraduate Program in Materials Science and Engineering Federal University of Sergipe‐UFS São Cristóvão Brazil
- Amazonian Materials Group, Physics Department Federal University of Amapá‐UNIFAP Brazil
| | | | - Glenda Quaresma Ramos
- Postgraduate Program in Tropical Medicine Fundação de Medicina Tropical, State University of Amazonas Manaus Brazil
| | - Marta Duarte Fonseca de Albuquerque
- Laboratory for Surface Chemistry, Coordination of Process and Mineral Technologies Center for Mineral Technology – CETEM, Cidade Universitária Rio de Janeiro Brazil
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31
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Jang HJ, Yu HS, Lee NK, Paik HD. Immune-stimulating Effect of Lactobacillus plantarum Ln1 Isolated from the Traditional Korean Fermented Food, Kimchi. J Microbiol Biotechnol 2020; 30:926-929. [PMID: 32238764 PMCID: PMC9728290 DOI: 10.4014/jmb.2001.01038] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2020] [Accepted: 03/19/2020] [Indexed: 12/15/2022]
Abstract
This study aimed to determine the immune-stimulating effects of heat-killed Lactobacillus plantarum Ln1 (HK-Ln1) through the production of nitric oxide (NO) and pro-inflammatory cytokine achieved by inducing NF-κB and mitogen-activated protein kinase (MAPK)-signaling pathways in macrophages. HK-Ln1 showed higher NO and cytokine production compared t°Control (nonstimulated lipopolysaccharide); in addition, the expression of inducible nitric oxide synthase (iNOS) was induced through HK-Ln1treatment. The phosphorylation of IκB-α and p65 increased following treatment by HK-Ln1, which implicates IκB-α degradation and the translocation of p65 to nucleus. In addition, the phosphorylation of MAPKs, ERK 1/2, JNK, and p38 was induced following HK-Ln1 treatment.
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Affiliation(s)
- Hye Ji Jang
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea
| | - Hyung-Seok Yu
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea
| | - Na-Kyoung Lee
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea
| | - Hyun-Dong Paik
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea,Corresponding author Phone: +82-2-2049-6011 Fax: +82-2-455-3082 E-mail:
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Durazzo A, Nazhand A, Lucarini M, Atanasov AG, Souto EB, Novellino E, Capasso R, Santini A. An Updated Overview on Nanonutraceuticals: Focus on Nanoprebiotics and Nanoprobiotics. Int J Mol Sci 2020; 21:E2285. [PMID: 32225036 PMCID: PMC7177810 DOI: 10.3390/ijms21072285] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2020] [Revised: 03/12/2020] [Accepted: 03/23/2020] [Indexed: 02/07/2023] Open
Abstract
Over the last few years, the application of nanotechnology to nutraceuticals has been rapidly growing due to its ability to enhance the bioavailability of the loaded active ingredients, resulting in improved therapeutic/nutraceutical outcomes. The focus of this work is nanoprebiotics and nanoprobiotics, terms which stand for the loading of a set of compounds (e.g., prebiotics, probiotics, and synbiotics) in nanoparticles that work as absorption enhancers in the gastrointestinal tract. In this manuscript, the main features of prebiotics and probiotics are highlighted, together with the discussion of emerging applications of nanotechnologies in their formulation. Current research strategies are also discussed, in particular the promising use of nanofibers for the delivery of probiotics. Synbiotic-based nanoparticles represent an innovative trend within this area of interest. As only few experimental studies on nanoprebiotics and nanoprobiotics are available in the scientific literature, research on this prominent field is needed, covering effectiveness, bioavailability, and safety aspects.
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Affiliation(s)
- Alessandra Durazzo
- CREA-Research Centre for Food and Nutrition; Via Ardeatina 546, 00178 Rome, Italy
| | - Amirhossein Nazhand
- Biotechnology Department, Sari University of Agricultural Sciences and Natural Resources, 9th km of Farah Abad Road, Mazandaran, 48181 68984 Sari, Iran
| | - Massimo Lucarini
- CREA-Research Centre for Food and Nutrition; Via Ardeatina 546, 00178 Rome, Italy
| | - Atanas G Atanasov
- Institute of Neurobiology, Bulgarian Academy of Sciences, 23 Acad. G. Bonchev str., 1113 Sofia, Bulgaria
- Institute of Genetics and Animal Breeding, Polish Academy of Sciences, Jastrzębiec, 05-552 Magdalenka, Poland
- Department of Pharmacognosy, University of Vienna, Althanstraße 14, 1090 Vienna, Austria
- Ludwig Boltzmann Institute for Digital Health and Patient Safety, Medical University of Vienna, Spitalgasse 23, 1090 Vienna, Austria
| | - Eliana B Souto
- Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Coimbra, Pólo das Ciências da Saúde, 3000-548 Coimbra, Portugal
- CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - Ettore Novellino
- Department of Pharmacy, University of Napoli Federico II, Via D. Montesano 49, 80131 Napoli, Italy
| | - Raffaele Capasso
- Department of Agricultural Sciences, University of Napoli Federico II, Via Università 100, 80055 Portici (Napoli), Italy
| | - Antonello Santini
- Department of Pharmacy, University of Napoli Federico II, Via D. Montesano 49, 80131 Napoli, Italy
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Farag MA, Jomaa SA, Abd El-Wahed A, R. El-Seedi H. The Many Faces of Kefir Fermented Dairy Products: Quality Characteristics, Flavour Chemistry, Nutritional Value, Health Benefits, and Safety. Nutrients 2020; 12:E346. [PMID: 32013044 PMCID: PMC7071183 DOI: 10.3390/nu12020346] [Citation(s) in RCA: 71] [Impact Index Per Article: 17.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2019] [Revised: 01/14/2020] [Accepted: 01/18/2020] [Indexed: 12/23/2022] Open
Abstract
Kefir is a dairy product that can be prepared from different milk types, such as goat, buffalo, sheep, camel, or cow via microbial fermentation (inoculating milk with kefir grains). As such, kefir contains various bacteria and yeasts which influence its chemical and sensory characteristics. A mixture of two kinds of milk promotes kefir sensory and rheological properties aside from improving its nutritional value. Additives such as inulin can also enrich kefir's health qualities and organoleptic characters. Several metabolic products are generated during kefir production and account for its distinct flavour and aroma: Lactic acid, ethanol, carbon dioxide, and aroma compounds such as acetoin and acetaldehyde. During the storage process, microbiological, physicochemical, and sensory characteristics of kefir can further undergo changes, some of which improve its shelf life. Kefir exhibits many health benefits owing to its antimicrobial, anticancer, gastrointestinal tract effects, gut microbiota modulation and anti-diabetic effects. The current review presents the state of the art relating to the role of probiotics, prebiotics, additives, and different manufacturing practices in the context of kefir's physicochemical, sensory, and chemical properties. A review of kefir's many nutritional and health benefits, underlying chemistry and limitations for usage is presented.
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Affiliation(s)
- Mohamed A. Farag
- Pharmacognosy Department, College of Pharmacy, Cairo University, Kasr El Aini St., P.B., Cairo 11562, Egypt
- Chemistry Department, School of Sciences & Engineering, The American University in Cairo, New Cairo 11835, Egypt;
| | - Suzan A. Jomaa
- Chemistry Department, School of Sciences & Engineering, The American University in Cairo, New Cairo 11835, Egypt;
| | - Aida Abd El-Wahed
- Department of Bee Research, Plant Protection Research Institute, Agricultural Research Centre, Giza 12627, Egypt;
- Pharmacognosy Group, Department of Medicinal Chemistry, Uppsala University, Biomedical Centre, Box 574, SE-751 23 Uppsala, Sweden
| | - Hesham R. El-Seedi
- Pharmacognosy Group, Department of Medicinal Chemistry, Uppsala University, Biomedical Centre, Box 574, SE-751 23 Uppsala, Sweden
- Al-Rayan Research and Innovation Center, Al-Rayan Colleges, Medina 42541, Saudi Arabia
- International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China
- Department of Molecular Biosciences, The Wenner-Gren Institute, Stockholm University, SE 106 91 Stockholm, Sweden
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Development of a Novel Whey Date Beverage Fermented with Kefir Grains Using Response Surface Methodology. J CHEM-NY 2019. [DOI: 10.1155/2019/1218058] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022] Open
Abstract
The aim of this study was to develop a novel kefir beverage using date syrup, whey permeate, and whey. The levels of the kefir grain inoculum (2–5% w/v), fruit syrup (10–50% w/v), and whey permeate (0–5% w/v) on pH, total phenolic content, antioxidant activity, lactic acid bacteria and yeast counts, and overall acceptability were investigated using central composite design. The use of response surface methodology allowed us to obtain a formulation with acceptable organoleptic properties and high antioxidant activities. The obtained beverages had total phenolic content, % DPPH scavenging activity, and overall acceptability ranging from 24 to 74 mg GAE/mL, from 74.80 to 91.37 mg GAE/mL, and from 3.50 to 6 mg GAE/mL (based on a 1 to 9 preference scale), respectively. Date syrup of 36.76% (w/v), whey permeates of 2.99%, and kefir grains inoculum size of 2.08% were the optimized process conditions achieved.
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Exploring the Potentiality of Lactobacillus Cultures on the Production of Milk-Derived Bioactive Peptides with Antidiabetic Activity. Int J Pept Res Ther 2019. [DOI: 10.1007/s10989-019-09958-5] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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36
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Assessment of the probiotic potential of lactic acid bacteria isolated from kefir grains: evaluation of adhesion and antiproliferative properties in in vitro experimental systems. ANN MICROBIOL 2019. [DOI: 10.1007/s13213-019-01467-6] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023] Open
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