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Wu J, Jiang D, Wei O, Xiong J, Dai T, Chang Z, Niu Y, Jia C, Zou C, Jin M, Huang J, Gao H. Optimizing Skim Milk Yogurt Properties: Combined Impact of Trans-glutaminase and Protein-Glutaminase. J Dairy Sci 2024:S0022-0302(24)01000-2. [PMID: 39004137 DOI: 10.3168/jds.2024-24916] [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: 03/15/2024] [Accepted: 06/20/2024] [Indexed: 07/16/2024]
Abstract
The lack of fat in yogurt can lead to alterations in taste and whey separation, reducing consumer acceptance. In this study, the feasibility of enhancing the quality of skim milk yogurt through a combination of transglutaminase (TG) and protein-glutaminase (PG) was investigated. The combination of TG and PG resulted in simultaneous cross-linking and deamidated of casein micelles, with PG deamidation taking priority over TG cross-linking, leading to higher solubility and lower turbidity of milk proteins compared with TG alone. When 0.06 U/mL TG and 0.03 U/mL PG were added, firmness and viscosity indexes significantly increased by 38.26 and 78.59%, respectively as compared with the control. Microscopic images revealed increased cross-linking with casein and filling of cavities by smaller sub-micelles in the combination of TG and PG treatment. Furthermore, the combination of TG and PG resolved issues of rough taste and whey separation, leading to improved overall liking. This study highlights the benefits of using both enzymes in dairy production and has important implication for future research.
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Affiliation(s)
- Jiajing Wu
- School of Life Sciences, East China Normal University, Shanghai 200241, PR China
| | - Deming Jiang
- School of Life Sciences, East China Normal University, Shanghai 200241, PR China
| | - Ouyang Wei
- School of Life Sciences, East China Normal University, Shanghai 200241, PR China
| | - Junjie Xiong
- School of Life Sciences, East China Normal University, Shanghai 200241, PR China
| | - Tian Dai
- School of Life Sciences, East China Normal University, Shanghai 200241, PR China
| | - Zhongyi Chang
- School of Life Sciences, East China Normal University, Shanghai 200241, PR China
| | - Yanning Niu
- School of Life Sciences, East China Normal University, Shanghai 200241, PR China
| | - Caifeng Jia
- School of Life Sciences, East China Normal University, Shanghai 200241, PR China
| | - Chunjing Zou
- School of Life Sciences, East China Normal University, Shanghai 200241, PR China
| | - Mingfei Jin
- School of Life Sciences, East China Normal University, Shanghai 200241, PR China
| | - Jing Huang
- School of Life Sciences, East China Normal University, Shanghai 200241, PR China
| | - Hongliang Gao
- School of Life Sciences, East China Normal University, Shanghai 200241, PR China.
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2
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Patil ND, Bains A, Sridhar K, Bhaswant M, Kaur S, Tripathi M, Lanterbecq D, Chawla P, Sharma M. Extraction, Modification, Biofunctionality, and Food Applications of Chickpea (Cicer arietinum) Protein: An Up-to-Date Review. Foods 2024; 13:1398. [PMID: 38731769 PMCID: PMC11083271 DOI: 10.3390/foods13091398] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2024] [Revised: 04/28/2024] [Accepted: 04/29/2024] [Indexed: 05/13/2024] Open
Abstract
Plant-based proteins have gained popularity in the food industry as a good protein source. Among these, chickpea protein has gained significant attention in recent times due to its high yields, high nutritional content, and health benefits. With an abundance of essential amino acids, particularly lysine, and a highly digestible indispensable amino acid score of 76 (DIAAS), chickpea protein is considered a substitute for animal proteins. However, the application of chickpea protein in food products is limited due to its poor functional properties, such as solubility, water-holding capacity, and emulsifying and gelling properties. To overcome these limitations, various modification methods, including physical, biological, chemical, and a combination of these, have been applied to enhance the functional properties of chickpea protein and expand its applications in healthy food products. Therefore, this review aims to comprehensively examine recent advances in Cicer arietinum (chickpea) protein extraction techniques, characterizing its properties, exploring post-modification strategies, and assessing its diverse applications in the food industry. Moreover, we reviewed the nutritional benefits and sustainability implications, along with addressing regulatory considerations. This review intends to provide insights into maximizing the potential of Cicer arietinum protein in diverse applications while ensuring sustainability and compliance with regulations.
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Affiliation(s)
- Nikhil Dnyaneshwar Patil
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, India; (N.D.P.)
| | - Aarti Bains
- Department of Microbiology, Lovely Professional University, Phagwara 144411, India
| | - Kandi Sridhar
- Department of Food Technology, Karpagam Academy of Higher Education Deemed to be University, Coimbatore 641021, India
| | - Maharshi Bhaswant
- New Industry Creation Hatchery Center, Tohoku University, Sendai 9808579, Japan
- Center for Molecular and Nanomedical Sciences, Sathyabama Institute of Science and Technology, Chennai 600119, India
| | - Sawinder Kaur
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, India; (N.D.P.)
| | - Manikant Tripathi
- Biotechnology Program, Dr. Rammanohar Lohia Avadh University, Ayodhya 224001, India
| | | | - Prince Chawla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, India; (N.D.P.)
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3
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Wu J, Dai T, Lin R, Niu J, Li Z, Chang Z, Jia C, Zou C, Jiang D, Jin M, Huang J, Gao H. Effect of protein-glutaminase on the texture, rheology, microstructure and sensory properties of skimmed set-type yoghurt. Food Chem 2023; 429:136831. [PMID: 37480778 DOI: 10.1016/j.foodchem.2023.136831] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2023] [Revised: 07/03/2023] [Accepted: 07/05/2023] [Indexed: 07/24/2023]
Abstract
The effects of enzymatic deamidation by protein-glutaminase (PG) on the texture, rheology, microstructure, and sensory properties of skimmed set-type yoghurt were studied. The proportion of small-particle size milk protein micelles (10-50 nm) increased significantly from 0 to 99.39% after PG deamidation. Cryo-SEM results revealed that PG-treated yoghurt had a denser and less open 3D structure. PG was effective at inhibiting post-acidification during storage at 4 ℃. The water holding capacity of PG-treated yoghurt (0.12 U·mL-1) increased by more than 15%. The fluidity and viscosity of yoghurt were significantly improved with increasing PG dose. Sensory evaluation revealed that PG (0.06 U·mL-1) significantly improved the smoothness and creaminess of skimmed set-type yoghurt, which corresponded to the pastiness in texture. In summary, PG can effectively address the problems of post-acidification, gel fracture, and flavors change in skimmed set-type yoghurt, providing new applications for PG in the food industry.
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Affiliation(s)
- Jiajing Wu
- School of Life Sciences, East China Normal University, Shanghai 200241, PR China
| | - Tian Dai
- School of Life Sciences, East China Normal University, Shanghai 200241, PR China
| | - Rongyu Lin
- School of Life Sciences, East China Normal University, Shanghai 200241, PR China
| | - Jinjin Niu
- School of Life Sciences, East China Normal University, Shanghai 200241, PR China
| | - Zhen Li
- School of Life Sciences, East China Normal University, Shanghai 200241, PR China
| | - Zhongyi Chang
- School of Life Sciences, East China Normal University, Shanghai 200241, PR China
| | - Caifeng Jia
- School of Life Sciences, East China Normal University, Shanghai 200241, PR China
| | - Chunjing Zou
- School of Life Sciences, East China Normal University, Shanghai 200241, PR China
| | - Deming Jiang
- School of Life Sciences, East China Normal University, Shanghai 200241, PR China
| | - Mingfei Jin
- School of Life Sciences, East China Normal University, Shanghai 200241, PR China
| | - Jing Huang
- School of Life Sciences, East China Normal University, Shanghai 200241, PR China.
| | - Hongliang Gao
- School of Life Sciences, East China Normal University, Shanghai 200241, PR China.
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4
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Kwoji ID, Aiyegoro OA, Okpeku M, Adeleke MA. Multi-Strain Probiotics: Synergy among Isolates Enhances Biological Activities. BIOLOGY 2021; 10:322. [PMID: 33924344 PMCID: PMC8070017 DOI: 10.3390/biology10040322] [Citation(s) in RCA: 45] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/28/2020] [Revised: 01/19/2021] [Accepted: 02/09/2021] [Indexed: 12/13/2022]
Abstract
The use of probiotics for health benefits is becoming popular because of the quest for safer products with protective and therapeutic effects against diseases and infectious agents. The emergence and spread of antimicrobial resistance among pathogens had prompted restrictions over the non-therapeutic use of antibiotics for prophylaxis and growth promotion, especially in animal husbandry. While single-strain probiotics are beneficial to health, multi-strain probiotics might be more helpful because of synergy and additive effects among the individual isolates. This article documents the mechanisms by which multi-strain probiotics exert their effects in managing infectious and non-infectious diseases, inhibiting antibiotic-resistant pathogens and health improvement. The administration of multi-strain probiotics was revealed to effectively alleviate bowel tract conditions, such as irritable bowel syndrome, inhibition of pathogens and modulation of the immune system and gut microbiota. Finally, while most of the current research focuses on comparing the effects of multi-strain and single-strain probiotics, there is a dearth of information on the molecular mechanisms of synergy among multi-strain probiotics isolates. This forms a basis for future research in the development of multi-strain probiotics for enhanced health benefits.
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Affiliation(s)
- Iliya D. Kwoji
- Discipline of Genetics, School of Life Sciences, Westville Campus, University of KwaZulu-Natal, Durban 4000, South Africa; (I.D.K.); (M.O.)
| | - Olayinka A. Aiyegoro
- Gastrointestinal Microbiology and Biotechnology Unit, Agricultural Research Council-Animal Production, Irene 0062, South Africa;
- Unit for Environmental Sciences and Management, North-West University, Potchefstroom 2520, South Africa
| | - Moses Okpeku
- Discipline of Genetics, School of Life Sciences, Westville Campus, University of KwaZulu-Natal, Durban 4000, South Africa; (I.D.K.); (M.O.)
| | - Matthew A. Adeleke
- Discipline of Genetics, School of Life Sciences, Westville Campus, University of KwaZulu-Natal, Durban 4000, South Africa; (I.D.K.); (M.O.)
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Fotschki J, Wróblewska B, Fotschki B, Kalicki B, Rigby N, Mackie A. Microbial transglutaminase alters the immunogenic potential and cross-reactivity of horse and cow milk proteins. J Dairy Sci 2020; 103:2153-2166. [PMID: 31928755 DOI: 10.3168/jds.2019-17264] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2019] [Accepted: 11/12/2019] [Indexed: 12/31/2022]
Abstract
Horse milk is a valuable raw material and a very attractive alternative for scientific research to address the issue of cow milk (CM) allergy due to its protein profile. A decrease in immunoreactive properties can be achieved by thermal, enzymatic, and hydrolytic processing. Therefore, the aim of this study was to explore the possibility of reducing the immunoreactivity of horse milk proteins by microbial transglutaminase (TG) polymerization. To determine how TG linking alters immunoreactivity under simulated digestion of the examined milk, analyses were performed before, during, and after digestion. The dose-dependent (1, 10, and 100 U) effects of microbial TG on horse and cow milk were analyzed. A consecutive 3-stage digestion was simulated with salivary, gastric, and intestinal fluids. The effects of digestion were analyzed by SDS-PAGE, particle size analysis, and size-exclusion chromatography. Immunoreactivity was assessed using competitive ELISA (β-lactoglobulin and α-casein) and immunodot (sera from 7 patients aged 3 to 13 years who are allergic to CM proteins). Horse milk contained almost half of the amount of total proteins in CM. The dose 1 U/g of total milk protein changed the immunoreactivity of both cow and horse milk. With increasing TG doses, α-casein immunoreactivity increased, and β-lactoglobulin decreased. After total digestion, horse milk was characterized by 2.4-fold lower average IgE and 4.8-fold lower IgG reactivity than CM. We found that TG alters the IgE and IgG reactivity of CM after in vitro digestion. Horse milk was less reactive to IgE and IgG than was CM, with animal and patient sera. The effect of TG on immunoreactivity depends on enzyme quantity and milk protein type. The diet based on modified horse milk proteins could be an alternative for some patients with CM protein allergy; however, confirmation through clinical trials is needed.
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Affiliation(s)
- J Fotschki
- Department of Immunology and Food Microbiology, Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10-748 Olsztyn, Poland.
| | - B Wróblewska
- Department of Immunology and Food Microbiology, Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10-748 Olsztyn, Poland
| | - B Fotschki
- Department of Biological Function of Food, Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10-748 Olsztyn, Poland
| | - B Kalicki
- Department of Pediatrics, Nephrology and Allergology, Military Institute of Medicine, 04-141 Warsaw, Poland
| | - N Rigby
- Institute of Food Research, Norwich NR4 7UA, United Kingdom; School of Food Science and Nutrition, University of Leeds, LS2 9JT, United Kingdom
| | - A Mackie
- Institute of Food Research, Norwich NR4 7UA, United Kingdom; School of Food Science and Nutrition, University of Leeds, LS2 9JT, United Kingdom
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7
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García‐Gómez B, Romero‐Rodríguez Á, Vázquez‐Odériz L, Muñoz‐Ferreiro N, Vázquez M. Effect of storage time on sensory and instrumental properties of skim‐milk yoghurt obtained with microbial transglutaminase. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12648] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Belén García‐Gómez
- Department of Analytical Chemistry Faculty of Veterinary Science University of Santiago de Compostela 27002Lugo Spain
| | - Ángeles Romero‐Rodríguez
- Department of Analytical Chemistry Faculty of Veterinary Science University of Santiago de Compostela 27002Lugo Spain
| | - Lourdes Vázquez‐Odériz
- Department of Analytical Chemistry Faculty of Veterinary Science University of Santiago de Compostela 27002Lugo Spain
| | - Nieves Muñoz‐Ferreiro
- Department of Statistics, Mathematical Analysis and Optimization University of Santiago de Compostela 27002Lugo Spain
| | - Manuel Vázquez
- Department of Analytical Chemistry Faculty of Veterinary Science University of Santiago de Compostela 27002Lugo Spain
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8
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García-Gómez B, Romero-Rodríguez Á, Vázquez-Odériz L, Muñoz-Ferreiro N, Vázquez M. Sensory evaluation of low-fat yoghurt produced with microbial transglutaminase and comparison with physicochemical evaluation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:2088-2095. [PMID: 30298521 DOI: 10.1002/jsfa.9401] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/15/2018] [Revised: 10/01/2018] [Accepted: 10/01/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Low-fat or non-fat yoghurts are popular nowadays. However, their texture is not good and they show considerable syneresis with time. The aim of this research was to evaluate the effect of the application of transglutaminase (TG) to low-fat yoghurt to determine if similar sensory properties to those of full-fat yoghurt can be obtained. Methods of adding TG (prior or simultaneous with fermentation), dose, and TG origin were evaluated. Correlations between sensory and physicochemical parameters were assessed. RESULTS The results showed no significant differences between TG addition methods in terms of the quantitative and qualitative sensory attributes studied. Simultaneous addition of TG was preferred to speed up the process. A dose of 1 U g-1 was selected as optimal. Few differences were detected due to the origin of the TG. They were not significant although some differences were observed in terms of density, bitterness, and syneresis compared with low and full-fat yoghurts. CONCLUSION The results showed that sensory parameters cannot be associated with only one physicochemical parameter in yoghurt evaluation. Transglutaminase can be used as a substitute for stabilizers in the production of low-fat yoghurt, maintaining good sensory properties and avoiding initial syneresis. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Belén García-Gómez
- Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Calle Carballo Calero, s/n, Lugo, Spain
| | - Ángeles Romero-Rodríguez
- Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Calle Carballo Calero, s/n, Lugo, Spain
| | - Lourdes Vázquez-Odériz
- Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Calle Carballo Calero, s/n, Lugo, Spain
| | - Nieves Muñoz-Ferreiro
- Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Calle Carballo Calero, s/n, Lugo, Spain
| | - Manuel Vázquez
- Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Calle Carballo Calero, s/n, Lugo, Spain
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9
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García-Gómez B, Romero-Rodríguez Á, Vázquez-Odériz L, Muñoz-Ferreiro N, Vázquez M. Physicochemical evaluation of low-fat yoghurt produced with microbial transglutaminase. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:5479-5485. [PMID: 29688576 DOI: 10.1002/jsfa.9092] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/08/2018] [Revised: 04/03/2018] [Accepted: 04/17/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Currently consumers demand low-fat or non-fat yoghurt but their physical properties are less attractive than those of full-fat yoghurt. It was reported that microbial transglutaminase (TG) can be used in the production of low-fat yoghurt. The aim of this work was to evaluate the effect of TG on low-fat yoghurt to improve their physicochemical and textural properties to approach to those of full-fat yoghurt. Two TG application methods (addition before fermentation or simultaneous addition with the starter), three dose levels and TG origin were evaluated. Results were compared with commercial low-fat and full-fat yoghurts. RESULTS No significant differences between application methods were observed. Simultaneous addition of TG was preferred because additional time-consuming steps are not required. The best dose was 1 U TG g-1 of protein that allowed a firmness higher (4.25 N) than that of commercial low-fat (3.05 N) and full-fat (4.43 N) yoghurts to be achieved. This implies that intermediate values of TG will permit the same firmness as commercial yoghurts to be obtained. It was observed some differences by the TG origin may be due to excipients. CONCLUSION TG may be used to replace stabilizers in the production of low-fat yoghurt as it improves texture and avoids initial syneresis. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Belén García-Gómez
- Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Lugo, Spain
| | - Ángeles Romero-Rodríguez
- Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Lugo, Spain
| | - Lourdes Vázquez-Odériz
- Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Lugo, Spain
| | - Nieves Muñoz-Ferreiro
- Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Lugo, Spain
| | - Manuel Vázquez
- Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Lugo, Spain
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10
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Wasilewska E, Zlotkowska D, Wroblewska B. Yogurt starter cultures of Streptococcus thermophilus and Lactobacillus bulgaricus ameliorate symptoms and modulate the immune response in a mouse model of dextran sulfate sodium-induced colitis. J Dairy Sci 2018; 102:37-53. [PMID: 30343915 DOI: 10.3168/jds.2018-14520] [Citation(s) in RCA: 53] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2018] [Accepted: 08/29/2018] [Indexed: 12/19/2022]
Abstract
We investigated the yogurt starter cultures of Lactobacillus bulgaricus 151 and Streptococcus thermophilus MK-10 for their effect on the severity of experimental colitis, lymphocyte profile, and regulatory T-cell response. Colitis was induced in BALB/c mice via the administration of 3.5% dextran sulfate sodium salt (DSS) in drinking water for 6 d. Next, the mice were gavaged intragastrically with an active yogurt cultures (YC) mixture (∼5 × 109 cfu/mouse per day) or saline (vehicle) for 8 d. Mice receiving DSS or saline alone served as positive and negative controls, respectively. The length of the colon, disease activity index, histological scores, myeloperoxidase activity, epithelium-associated microbes, short-chain fatty acid profile, total IgA antibody-forming cells, CD3+CD8+, CD3+CD4+, CD3+CD4+CD25+, CD3+CD4+CD25+Foxp3+ T-cell subsets, and cytokine profiles (IL-2, IL-4, IL-6, IL-10, IL-17A, IFN-γ, and tumor necrosis factor) were examined after termination of the mice. Feeding mice with YC mixture reduced disease symptoms and modified intestinal microbiota and host inflammatory responsiveness to DSS. We observed limited weight loss and a decreased disease activity index score, lowered myeloperoxidase activity, and somewhat reduced damage of the intestine. The YC mixture upregulated the colon length, increased the amount and diversity of mucosa-associated microbes (enterobacteria, enterococci, and yeast), and decreased the concentration of putrefactive short-chain fatty acids in the cecal contents. It downregulated the input of cytotoxic CD3+CD8+ T cells and CD3+CD4+CD25+FoxP3+ regulatory T cells in Peyer's patches and enhanced CD3+CD4+CD25+ T cells in spleens and CD3+CD4+CD25+FoxP3+ cells in peripheral blood mononuclear cells. Simultaneously, IgA antibody-forming cells were downregulated in mesenteric lymph nodes (MLN) and enhanced in spleens (SPL). The cultures mostly enhanced the production of cytokines tested in MLN and SPL, except for IL-6, which was downregulated in MLN. Interleukin-2 and IL-4 were the most upregulated in MLN, whereas IL-10, IL-4, IL-2, IFN-γ, and tumor necrosis factor were most upregulated in SPL. In serum, the YC mixture downregulated IFN-γ and clearly increased IL-2. Based on these results, we recognize the high anti-inflammatory and immunomodulatory potential of the L. bulgaricus 151 and S. thermophilus MK-10 set. The strains possess the ability to modulate the intestinal mucosal and systemic immune system toward both IgA production and induction of regulatory T cells, shifting Th1/Th2 balance.
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Affiliation(s)
- E Wasilewska
- Department of Immunology and Food Microbiology, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10-748 Olsztyn, Poland.
| | - D Zlotkowska
- Department of Immunology and Food Microbiology, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10-748 Olsztyn, Poland
| | - B Wroblewska
- Department of Immunology and Food Microbiology, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10-748 Olsztyn, Poland
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11
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Crosslinking of milk proteins by microbial transglutaminase: Utilization in functional yogurt products. Food Chem 2018; 245:620-632. [DOI: 10.1016/j.foodchem.2017.10.138] [Citation(s) in RCA: 53] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2017] [Revised: 10/25/2017] [Accepted: 10/28/2017] [Indexed: 11/21/2022]
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Abstract
Consumers' expectations from a dairy product have changed dramatically during the last two decades. People are now more eager to purchase more nutritious dairy foods with improved sensory characteristics. Dairy industry has made many efforts to meet such expectations and numerious production strategies and alternatives have been developed over the years including non-thermal processing, membrane applications, enzymatic modifications of milk components, and so on. Among these novel approaches, transglutaminase (TG)-mediated modifications of milk proteins have become fairly popular and such modifications in dairy proteins offer many advantages to the dairy industry. Since late 1980s, a great number of researches have been done on TG applications in milk and dairy products. Especially, milk proteins-based edible films and gels from milk treated with TG have found many application fields at industrial level. This chapter reviews the characteristics of microbial-origin TG as well as its mode of action and recent developments in TG applications in dairy technology.
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Ibrahim O, Glibowski P, Nour M, El-Hofi M, El-Tanboly ES, Abd-Rabou N. Effect of Rosemary Transglutaminase on Yoghurt Fortified with Whey Protein Isolate. POL J FOOD NUTR SCI 2017. [DOI: 10.1515/pjfns-2016-0020] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023] Open
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14
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Yuan H, Lv J, Gong J, Xiao H, Zhao G, Xiao G, Xu H, Wang W. Microbial transglutaminase enhances antioxidant activity of yogurt through altering pattern of water-soluble peptides and increasing release of amino acids. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13679] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- HaiNa Yuan
- School of Biological and Chemical Engineering/School of Light Industry; Zhejiang University of Science and Technology; Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing; Zhejiang Provincial Key Lab for Chem & Bio Processing Technology of Farm Produces; Hangzhou Zhejiang 310023 China
| | - JianMin Lv
- Laboratory Animal Research Center; Zhejiang Chinese Medical University; Hangzhou Zhejiang 310053 China
| | - JinYan Gong
- School of Biological and Chemical Engineering/School of Light Industry; Zhejiang University of Science and Technology; Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing; Zhejiang Provincial Key Lab for Chem & Bio Processing Technology of Farm Produces; Hangzhou Zhejiang 310023 China
| | - HaiLong Xiao
- Hangzhou Institute for Food and Drug Control; Hangzhou Zhejiang 310022 China
| | - GuangSheng Zhao
- Hangzhou New Hope Bimodal Dairy Co. Ltd; Hangzhou Zhejiang 310000 China
| | - GongNian Xiao
- School of Biological and Chemical Engineering/School of Light Industry; Zhejiang University of Science and Technology; Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing; Zhejiang Provincial Key Lab for Chem & Bio Processing Technology of Farm Produces; Hangzhou Zhejiang 310023 China
| | - Hui Xu
- School of Biological and Chemical Engineering/School of Light Industry; Zhejiang University of Science and Technology; Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing; Zhejiang Provincial Key Lab for Chem & Bio Processing Technology of Farm Produces; Hangzhou Zhejiang 310023 China
| | - WenChao Wang
- School of Biological and Chemical Engineering/School of Light Industry; Zhejiang University of Science and Technology; Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing; Zhejiang Provincial Key Lab for Chem & Bio Processing Technology of Farm Produces; Hangzhou Zhejiang 310023 China
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15
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Markiewicz LH, Szymkiewicz A, Szyc A, Wróblewska B. A simultaneous two-colour detection method of human IgG- and IgE-reactive proteins from lactic acid bacteria. J Microbiol Methods 2016; 126:72-5. [PMID: 27184086 DOI: 10.1016/j.mimet.2016.05.007] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2016] [Revised: 05/11/2016] [Accepted: 05/13/2016] [Indexed: 01/26/2023]
Abstract
Whole cell extracts of two Lactobacillus strains were tested with primary antibodies from two pooled sera from allergic patients. Fluorescently labelled anti-human IgG and anti-human IgE secondary antibodies applied in Western blotting, together with an appropriate image acquisition protocol facilitated imagining bacterial proteins that reacted with human IgG and IgE.
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Affiliation(s)
- Lidia Hanna Markiewicz
- Department of Immunology and Food Microbiology, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Tuwima Str. 10, 10-748 Olsztyn, Poland.
| | - Agata Szymkiewicz
- Department of Immunology and Food Microbiology, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Tuwima Str. 10, 10-748 Olsztyn, Poland
| | - Anna Szyc
- Department of Immunology and Food Microbiology, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Tuwima Str. 10, 10-748 Olsztyn, Poland
| | - Barbara Wróblewska
- Department of Immunology and Food Microbiology, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Tuwima Str. 10, 10-748 Olsztyn, Poland
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Lactobacillus casei LcY decreases milk protein immunoreactivity of fermented buttermilk but also contains IgE-reactive proteins. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.02.016] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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Characterisation of the physicochemical, residual antigenicity and cell activity properties of transglutaminase cross-linked sodium caseinate hydrolysates. Int Dairy J 2013. [DOI: 10.1016/j.idairyj.2013.06.007] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Wróblewska B, Kaliszewska-Suchodoła A, Kołakowski P, Troszyńska A. The effect of microbial transglutaminase on the immunoreactive and sensory properties of fermented milk beverages. Int J Food Sci Technol 2012. [DOI: 10.1111/ijfs.12054] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Barbara Wróblewska
- Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences Tuwima; 10, 10-747; Olsztyn; Poland
| | - Anna Kaliszewska-Suchodoła
- Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences Tuwima; 10, 10-747; Olsztyn; Poland
| | | | - Agnieszka Troszyńska
- Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences Tuwima; 10, 10-747; Olsztyn; Poland
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