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Srianta I, Kuswardani I, Ristiarini S, Kusumawati N, Godelive L, Nugerahani I. Utilization of durian seed for Monascus fermentation and its application as a functional ingredient in yogurt. BIORESOUR BIOPROCESS 2022; 9:128. [PMID: 38647786 PMCID: PMC10991108 DOI: 10.1186/s40643-022-00619-y] [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: 10/27/2022] [Accepted: 12/02/2022] [Indexed: 12/15/2022] Open
Abstract
As a widely consumed fermented milk product, yogurt undergoes constant development to increase its functional properties. Monascus purpureus-fermented durian seed, which has been proven to possess antioxidative properties, has the potential to improve yogurt properties. This study aimed to analyze the use of Monascus-fermented durian seed (MFDS) as a functional ingredient in yogurt and its effect on physicochemical properties, lactic acid bacteria (LAB) count, antioxidative properties, and consumer acceptability of set-type yogurt during refrigeration. Changes in physicochemical properties, including color, pH, titratable acidity, syneresis, LAB count, total phenolic content (TPC), and antioxidant activity were evaluated at 7-day intervals during 14 days of refrigerated storage (4 °C). Sensory evaluations were carried out for freshly made samples after 7 days of storage. The results showed that the addition of MFDS to yogurt gave significant effects on some of the parameters measured. Yogurt with added MFDS powder produced a more red color (L = 88.55 ± 1.28, a* = 2.63 ± 0.17, b* = 11.45 ± 1.15, c = 11.75 ± 1.15, H = 77.00 ± 0.64), reached the highest TPC (2.21 ± 0.46 mg/GAE g), antioxidant activity (0.0125 ± 0.0032 mg GAE/g), and syneresis (5.24 ± 0.51%) throughout 14 days of storage. The addition of MFDS only gave a slight difference to pH and titratable acidity, while no significant difference was made for LAB count. For sensory evaluation, the addition of MFDS, particularly the ethanol extract, to yogurt was well-liked by panelists. Citrinin content in MFDS yogurt can be decreased under the limits set. Overall, the addition of MFDS has a high potential of improving yogurt properties, particularly its antioxidative properties.
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Affiliation(s)
- Ignatius Srianta
- Department of Food Technology, Faculty of Agricultural Technology, Widya Mandala Catholic University Surabaya, Jalan Dinoyo 42-44, Surabaya, 60295, Indonesia
| | - Indah Kuswardani
- Department of Food Technology, Faculty of Agricultural Technology, Widya Mandala Catholic University Surabaya, Jalan Dinoyo 42-44, Surabaya, 60295, Indonesia
| | - Susana Ristiarini
- Department of Food Technology, Faculty of Agricultural Technology, Widya Mandala Catholic University Surabaya, Jalan Dinoyo 42-44, Surabaya, 60295, Indonesia
| | - Netty Kusumawati
- Department of Food Technology, Faculty of Agricultural Technology, Widya Mandala Catholic University Surabaya, Jalan Dinoyo 42-44, Surabaya, 60295, Indonesia
| | - Laura Godelive
- Department of Food Technology, Faculty of Agricultural Technology, Widya Mandala Catholic University Surabaya, Jalan Dinoyo 42-44, Surabaya, 60295, Indonesia
| | - Ira Nugerahani
- Department of Food Technology, Faculty of Agricultural Technology, Widya Mandala Catholic University Surabaya, Jalan Dinoyo 42-44, Surabaya, 60295, Indonesia.
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Li K, Duan Z, Zhang J, Cui H. Growth kinetics, metabolomics changes, and antioxidant activity of probiotics in fermented highland barley-based yogurt. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114239] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/04/2022]
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3
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Fan X, Li X, Du L, Li J, Xu J, Shi Z, Li C, Tu M, Zeng X, Wu Z, Pan D. The effect of natural plant-based homogenates as additives on the quality of yogurt: A review. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101953] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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4
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Isolation and biological activities of compounds from Rumex vesicarius L. and their use as a component of a synbiotic preparation. Food Chem X 2022; 14:100306. [PMID: 35492253 PMCID: PMC9043391 DOI: 10.1016/j.fochx.2022.100306] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2021] [Revised: 03/29/2022] [Accepted: 04/07/2022] [Indexed: 12/29/2022] Open
Abstract
The study evaluated prebiotic potential and the enzyme inhibition of extracts and isolated compounds of Rumex vesicarius (ruby dock), family Polygonaceae. Eight known compounds were identified in the roots of R. vesicarius. Extracts and compounds (1-8) increased the growth rate of Escherichia coli Nissle 1917 differentially compared to controls. The highest prebiotic index (PI) and activity score was recorded for EcN in the presence of compound 4, followed by, in descending order, petroleum ether, ethyl acetate, and total methanol extracts. The compounds and extracts reduced protease, α-amylase, and angiotensin-converting enzyme activities. This inhibitory activity was positively correlated with PI, Pscore, µu, and Ymax. These findings suggest that R. vesicarius is a good source of potential prebiotic and can boost beneficial bacteria. It may also be considered promising for treatment of diabetes mellitus, controlling weight, and regulating blood pressure.
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Key Words
- ACE, Angiotensin-converting enzyme
- Angiotensin-converting enzyme
- CFU, Colony forming units
- EcN, Escherichia coliNissle 1917
- Escherichia coli Nissle 1917
- Lag, Lag time
- NB, Nutrient broth
- PI, Prebiotic index
- Prebiotic
- Protease
- Pscore, Prebiotic score
- Ruby dock
- Td, Doubling time
- Ymax, Maximum growth at the stationary phase
- µmax, specific growth rate
- α- Amylase
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5
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Shori AB, Yong YS, Baba AS. Effects of medicinal plants extract enriched cheese with fish collagen on proteolysis and in vitro angiotensin-I converting enzyme inhibitory activity. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113218] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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6
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Shori AB, Albalawi A, Al Zahrani AJ, Al-sulbi OS, Baba AS. Microbial analysis, antioxidant activity, and sensory properties of yoghurt with different starter cultures during storage. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105267] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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7
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Viability of probiotics and antioxidant activity of cashew milk-based yogurt fermented with selected strains of probiotic Lactobacillus spp. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112482] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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8
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Shori AB. Application of Bifidobacterium spp in beverages and dairy food products: an overview of survival during refrigerated storage. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.41520] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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Shori AB, Hong YC, Baba AS. Proteolytic profile, angiotensin-I converting enzyme inhibitory activity and sensory evaluation of Codonopsis pilosula and fish collagen cheese. Food Res Int 2021; 143:110238. [PMID: 33992351 DOI: 10.1016/j.foodres.2021.110238] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2020] [Revised: 01/25/2021] [Accepted: 02/14/2021] [Indexed: 10/22/2022]
Abstract
Four types of cheeses were prepared included plain- cheese (control), Codonopsis pilosula (CP)- cheese, plain- cheese with fish collagen (FC; control) and CP- cheese with FC. The effects of cheese samples on acidification, proteolysis of milk proteins using three methods (cadmium-ninhydrin method, O-phthaldialdehyde (OPA) assay, and electrophoresis assay), and angiotensin-converting enzyme (ACE)-inhibitory activity were investigated during 0, 2, & 4 weeks of ripening. In addition, the sensory evaluation was also investigated during 0, 2, 4, & 8 weeks of ripening. The presence of FC in CP- cheese increased the numbers of free amino acids (FAA) at 0 and 2 weeks. The addition of CP both in the presence and absence of FC affected positively (p < 0.05) on the concentrations of OPA peptide in cheese compared to their respective controls. The presence of CP and/or FC in cheese increased the degradation of milk proteins (α-, β-, & κ- caseins, β-lactoglobulin, and α-lactalbumin) compared to their respective controls during ripening periods. The highest ACE inhibitory activity was shown at 4 weeks of ripening for CP- cheese both in the absence (67.75 ± 14.15%) and the presence (78.65 ± 2.85%) of FC. In addition, 8-week-old CP-cheese in the presence and absence of fish collagen had similar organoleptic characteristics to plain-cheese. In conclusion, C. pilosula and/or fish collagen may lead to the development in the production and formulation of cheese with anti-ACE activity.
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Affiliation(s)
- Amal Bakr Shori
- King Abdulaziz University, Faculty of Science, Department of Biological Sciences, Jeddah 21589, Saudi Arabia.
| | - Yoong Chia Hong
- Biomolecular Research Group, Division of Biochemistry, Institute of Biological Sciences, Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia
| | - Ahmad Salihin Baba
- Biomolecular Research Group, Division of Biochemistry, Institute of Biological Sciences, Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia
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Shori AB, Ling YH, Baba AS. Effects of
Lycium
barbarum
and fish collagen in cheese on the proteolytic degradation profile with anti‐ACE activity. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15239] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Amal Bakr Shori
- Faculty of Science, Department of Biological Sciences King Abdulaziz University Jeddah Saudi Arabia
| | - Yap Huey Ling
- Biomolecular Research Group, Division of Biochemistry, Institute of Biological Sciences, Faculty of Science University of Malaya Kuala Lumpur Malaysia
| | - Ahmad Salihin Baba
- Biomolecular Research Group, Division of Biochemistry, Institute of Biological Sciences, Faculty of Science University of Malaya Kuala Lumpur Malaysia
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11
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Shori AB, Muniandy P, Baba AS. Changes in Phenolic Compounds Profiles in Tea Extracts and the Composition of these Phenolic Compounds in Yogurt. Recent Pat Food Nutr Agric 2020; 12:36-44. [PMID: 33231153 DOI: 10.2174/2212798411999201123205022] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2020] [Revised: 10/12/2020] [Accepted: 10/23/2020] [Indexed: 11/22/2022]
Abstract
BACKGROUND Green, white, and black tea water extracts are rich in phenolic compounds. OBJECTIVE The changes in phenolic compound profiles of green, white, and black tea (GT, WT, & BT respectively) water extracts and their respective yogurt were investigated. METHODS Three types of yogurt with tea water extracts were prepared, and the phenolic compound profiles were analyzed using the liquid chromatography-mass spectrometry (LC-MS) method. RESULTS The present data found that flavonol glycosides such as kaempferol-3-rutinoside and quercetin-rhamnosylgalactoside or rutinoside were present in WT extract, whereas catechin derivatives such as gallocatechin (GC) and epigallocatechin (EGC) were present in GT extract. Moreover, theaflavin-3-O-gallate was observed in BT extract. Many of the catechin and its derivatives detected in the tea extracts were not identified in the tea yogurt samples. However, new phenolic compounds were present in GT-yogurt (i.e., kaempferol-3-rutinoside and quinic acid conjugate) but absent in GT extract. CONCLUSION GT, WT, & BT extracts could be used to enriched-yogurt with phenolic compounds, which may have antioxidant properties.
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Affiliation(s)
- Amal Bakr Shori
- Department of Biological Sciences, Faculty of Science, King Abdulaziz University, Jeddah 21589, Saudi Arabia
| | - Premalatha Muniandy
- Biomolecular Research Group, Division of Biochemistry, Institute of Biological Sciences, Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia
| | - Ahmad Salihin Baba
- Biomolecular Research Group, Division of Biochemistry, Institute of Biological Sciences, Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia
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12
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Proteolytic activity, antioxidant, and α-Amylase inhibitory activity of yogurt enriched with coriander and cumin seeds. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109912] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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13
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Physicochemical analysis, proteolysis activity and exopolysaccharides production of herbal yogurt fortified with plant extracts. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2020. [DOI: 10.1515/ijfe-2020-0020] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Yogurt production with starter culture at 41 °C in the presence of plant water extracts (Momordica grosvenori, Psidium guajava, Lycium barbarum or Garcinia mangostana) were studied to examine the effects on acidification, physicochemical properties, microbial growth, proteolytic activity, and exopolysaccharide (EPS) content. All plant-based yogurt reached a pH of 4.5 faster (300–330 min) than plain-yogurt (360 min). All plant water extracts stimulated Lactobacillus spp. (∼7.4 log10 CFU/mL) and Streptococcus thermophilus (8.20–8.50 log10 CFU/mL) growth except for G. mangostana which marginally inhibited Lactobacillus spp. growth (7.21 log10 CFU/mL). M. grosvenori, L. barbarum, and G. mangonstana were significantly affected proteolysis of milk proteins (46.2 ± 0.8, 39.9 ± 0.5, & 35.8 ± 0.1 µg/mL; respectively) compared to plain-yogurt (26.3 ± 0.4 µg/mL). The presence of G. mangostana and L. barbarum resulted in an increase (p < 0.05) of total solids content (∼15.0%) and water holding capacity in yogurt (28.1 ± 1.2 & 26.5 ± 0.3%; respectively; p < 0.05). In addition, M. grosvenori water extract enhanced (p < 0.05) syneresis of yogurt (1.78 ± 0.30%). L. barbarum yogurt showed the highest EPS concentration (220.9 ± 12.4 µg/L) among yogurt samples. In conclusion, the presence of plant water extracts positively altered yogurt fermentation, enhanced proteolysis of milk protein, and induced EPS production.
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14
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Shori AB. Inclusion of phenolic compounds from different medicinal plants to increase α-amylase inhibition activity and antioxidants in yogurt. JOURNAL OF TAIBAH UNIVERSITY FOR SCIENCE 2020. [DOI: 10.1080/16583655.2020.1798072] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Amal Bakr Shori
- Faculty of Science, Department of Biological Sciences, King Abdulaziz University, Jeddah, Saudi Arabia
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15
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Shori AB, Ming KS, Baba AS. The effects of Lycium barbarum water extract and fish collagen on milk proteolysis and in vitro angiotensin I-converting enzyme inhibitory activity of yogurt. Biotechnol Appl Biochem 2020; 68:221-229. [PMID: 32249982 DOI: 10.1002/bab.1914] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2019] [Accepted: 03/25/2020] [Indexed: 12/19/2022]
Abstract
Plain and Lycium barbarum yogurt were made in the presence and absence of fish collagen. Yogurt samples were analyzed for acidification, milk protein proteolysis, angiotensin I-converting enzyme (ACE) inhibitory activity, and sensory evaluation during refrigerated storage for up to 21 days. The o-phthaldialdehyde peptides amount of L. barbarum yogurt both in the presence and absence of fish collagen were significantly increased during 14 days of storage. SDS-PAGE showed improvement in whey proteins degradation of L. barbarum yogurt with/without fish collagen after 3 weeks of storage. L. barbarum yogurt in absence of fish collagen was acting as a great ACE inhibitor reached up to 85% on day 7 of storage. The incorporation of L. barbarum and/or fish collagen affected to a small extent the overall sensory characteristics of yogurt. Yogurt supplemented with L. barbarum and/or fish collagen may lead to the improvement in the production and formulation of yogurt differing in their anti-ACE activity.
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Affiliation(s)
- Amal Bakr Shori
- King Abdulaziz University, Faculty of Science, Department of Biological Sciences, Jeddah, Saudi Arabia
| | - Kong Siew Ming
- Biomolecular Research Group, Division of Biochemistry, Institute of Biological Sciences, Faculty of Science, University of Malaya, Kuala Lumpur, Malaysia
| | - Ahmad Salihin Baba
- Biomolecular Research Group, Division of Biochemistry, Institute of Biological Sciences, Faculty of Science, University of Malaya, Kuala Lumpur, Malaysia
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16
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Ready to Use Therapeutical Beverages: Focus on Functional Beverages Containing Probiotics, Prebiotics and Synbiotics. BEVERAGES 2020. [DOI: 10.3390/beverages6020026] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
The growing global interest in functional foods containing nutrients capable of adding possible beneficial health effects is rapidly increasing both interest and consumer demand. In particular, functionalized beverages for their potential positive effect on health e.g., decreasing cholesterol level, lowering sugar, high fiber content, ability to enhance the immune system, and help digestion, have recently received special attention. Among the different beverages available on the market, probiotic dairy and non-dairy products have attracted much attention because of their affordable cost and their numerous therapeutic activities. Fermented milk and yogurt are currently worth €46 billion, with 77% of the market reported in Europe, North America, and Asia. Consumption of dairy beverages has some limitations due for example to lactose intolerance and allergy to milk proteins, thereby leading consumers to use non-dairy beverages such as fruit, grains, and vegetable juices to add probiotics to diet as well as driving the manufacturers to food matrices-based beverages containing probiotic cultures. The purpose of this review article is to evaluate the therapeutic performance and properties of dairy and non-dairy beverages in terms of probiotic, prebiotic, and synbiotic activities.
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Erkaya-Kotan T. In vitro angiotensin converting enzyme (ACE)-inhibitory and antioxidant activity of probiotic yogurt incorporated with orange fibre during storage. Journal of Food Science and Technology 2020; 57:2343-2353. [PMID: 32431360 DOI: 10.1007/s13197-020-04272-1] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/28/2019] [Accepted: 01/22/2020] [Indexed: 10/25/2022]
Abstract
In the present work, the effects of orange fibre (OF) supplementation at four different concentrations (0.5%, 1%, 1.5% and 2%) on some quality properties of probiotic set yogurt produced with ABT-2 culture (containing Streptococcus thermophilus ST-20Y, Lactobacillus acidophilus LA-5 and Bifidobacterium lactis BB-12) were evaluated, during 21 days of storage. The in vitro angiotensin converting enzyme (ACE)-inhibitory activity and antoxidant capacity as well as some physicochemical and microbiological analyses of probiotic yogurts were analysed and compared with plain yogurt. At the beginning of storage, yogurt samples had high survivability for probiotic bacteria leading to viable counts (> 107 CFU/g) higher than the minimum therapeutic threshold (106 CFU/g). A significant influence (p < 0.05) of OF supplementation on S. thermophilus ST-20Y and B. lactis BB-12 counts was observed. While OF addition enhanced the viability of B. lactis BB-12, it caused a decrease in S. thermophilus ST-20Y counts. OF addition up to 1.5% concentration affected positively the syneresis, apparent viscosity and consistency index values of yogurt samples. ACE-inhibitory activity showed an increasing trend throughout the storage. Control yogurt had the lowest ACE-inhibitory activity at 1 day of storage, and the highest activity was obtained in yogurt containing 1% OF at the end of the storage. Also, yogurts with OF had higher antioxidant activity than the control sample at all days of storage (p < 0.05). Antioxidant activity increased until 14 days of storage in all yogurt batches, while it was decreased 21th days of storage. Briefly, this study reflected the performance of using OF as an alternative hydrocolloid to improve the quality properties and bioactivity of bio-yogurt.
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Affiliation(s)
- Tuba Erkaya-Kotan
- Department of Food Processing, Vocational High School, Atatürk University, 25240 Erzurum, Turkey
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18
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Skenderidis P, Mitsagga C, Lampakis D, Petrotos K, Giavasis I. The Effect of Encapsulated Powder of Goji Berry ( Lycium barbarum) on Growth and Survival of Probiotic Bacteria. Microorganisms 2019; 8:microorganisms8010057. [PMID: 31905688 PMCID: PMC7022968 DOI: 10.3390/microorganisms8010057] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2019] [Revised: 12/23/2019] [Accepted: 12/25/2019] [Indexed: 12/30/2022] Open
Abstract
The aim of the present work was to investigate the potential prebiotic action of Goji berry powder on selected probiotic bacteria grown in a nutritive synthetic substrate and in simulated gastric and intestinal juices. Different probiotic strains of Bifidobacterium and Lactobacillus were grown in these substrates with or without the addition of encapsulated goji berry extracts of different polysaccharide and polyphenol contents. The results proved that the addition of the extracts promoted the proliferation of probiotic strains and, in particular, increased the number of bacterial colonies of Bifidobacterium animalis subsp. lactis (Bb12), Bifidobacterium longum (Bb46), and Lactobacillus casei by 2, 0.26, and 1.34 (log cfu/mL), respectively. Furthermore, the prebiotic effect seems to be correlated to Goji berry polysaccharides and/or polyphenols, higher contents of which (under the tested concentrations) could increase the stress tolerance of B. lactis and B. longum in a simulated gastrointestinal environment. According to the findings of the present research, it can be suggested that the Goji berry encapsulated extracts could be used as prebiotic additives in food or nutraceuticals, in order to stimulate growth or protect the viability of probiotic strains of Bifidobacterium and Lactobacillus.
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Affiliation(s)
- Prodromos Skenderidis
- Department of Biosystems Engineering/Agricultural Technology, University of Thessaly, 41110 Larissa, Greece; (D.L.); (K.P.)
- Department of Food Technology, University of Thessaly, End of N. Temponera Street, 43100 Karditsa, Greece; (C.M.); (I.G.)
- Correspondence:
| | - Chrysanthi Mitsagga
- Department of Food Technology, University of Thessaly, End of N. Temponera Street, 43100 Karditsa, Greece; (C.M.); (I.G.)
| | - Dimitrios Lampakis
- Department of Biosystems Engineering/Agricultural Technology, University of Thessaly, 41110 Larissa, Greece; (D.L.); (K.P.)
| | - Konstantinos Petrotos
- Department of Biosystems Engineering/Agricultural Technology, University of Thessaly, 41110 Larissa, Greece; (D.L.); (K.P.)
| | - Ioannis Giavasis
- Department of Food Technology, University of Thessaly, End of N. Temponera Street, 43100 Karditsa, Greece; (C.M.); (I.G.)
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Liu B, Xiao X, Zhou X, Zhou J, Lan L, Long X, Pan Y, Du M, Zhao X. Effects of Lactobacillus plantarum CQPC01-fermented soybean milk on activated carbon-induced constipation through its antioxidant activity in mice. Food Sci Nutr 2019; 7:2068-2082. [PMID: 31289655 PMCID: PMC6593386 DOI: 10.1002/fsn3.1048] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2019] [Revised: 04/01/2019] [Accepted: 04/07/2019] [Indexed: 01/30/2023] Open
Abstract
A newly found strain, Lactobacillus plantarum CQPC01 (LP-CQPC01), was used for soybean milk fermentation, and its effects against constipation were determined. LP-CQPC01-FSM (LP-CQPC01-fermented soybean milk) was found to have six kinds of soybean isoflavones; the isoflavones of LP-CQPC01-FSM were more than those of Lactobacillus bulgaricus-fermented soybean milk (LB-FSM) and unfermented soybean milk (U-FSM). Animal experiment showed that the MTL, Gas, ET, AchE, SP, VIP, and GSH levels in the constipated mice were increased; however, the SS, MPO, NO, and MDA levels in the constipated mice were reduced by soybean milk treatment. Further, LP-CQPC01-FSM increased the mRNA and protein expression of Cu/Zn-SOD, Mn-SOD, CAT, c-Kit, SCF, and GDNF and reduced the expression of TRPV1 and NOS relative to those of the mice with untreated constipation. LP-CQPC01 could be used as a new starter to produce high-quality soybean milk, which might be used as a functional drink.
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Affiliation(s)
- Bihui Liu
- Chongqing Collaborative Innovation Center for Functional Food Chongqing University of Education Chongqing China
- Chongqing Engineering Research Center of Functional Food Chongqing University of Education Chongqing China
- Chongqing Engineering Laboratory for Research and Development of Functional Food Chongqing University of Education Chongqing China
- College of Biological and Chemical Engineering Chongqing University of Education Chongqing China
| | - Xiao Xiao
- Department of Gastroenterology Emergency Medical Center of Chongqing The Affiliated Central Hospital of Chongqing University Chongqing China
| | - Xianrong Zhou
- Chongqing Collaborative Innovation Center for Functional Food Chongqing University of Education Chongqing China
- College of Food Science Southwest University Chongqing China
| | - Jie Zhou
- College of Food Science Southwest University Chongqing China
| | - Lingxia Lan
- College of Food Science Southwest University Chongqing China
| | - Xingyao Long
- Chongqing Collaborative Innovation Center for Functional Food Chongqing University of Education Chongqing China
- Department of Food Science and Biotechnology Cha University Seongnam Korea
| | - Yanni Pan
- Chongqing Collaborative Innovation Center for Functional Food Chongqing University of Education Chongqing China
- Department of Food Science and Biotechnology Cha University Seongnam Korea
| | - Muying Du
- College of Food Science Southwest University Chongqing China
| | - Xin Zhao
- Chongqing Collaborative Innovation Center for Functional Food Chongqing University of Education Chongqing China
- Chongqing Engineering Research Center of Functional Food Chongqing University of Education Chongqing China
- Chongqing Engineering Laboratory for Research and Development of Functional Food Chongqing University of Education Chongqing China
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Chen X, Wu J, Li L, Wang S. Cryoprotective Activity and Action Mechanism of Antifreeze Peptides Obtained from Tilapia Scales on Streptococcus thermophilus during Cold Stress. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:1918-1926. [PMID: 30689371 DOI: 10.1021/acs.jafc.8b06514] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Cold stress adversely affects cell viability and acidification, and new cryoprotective methods continue to be needed in cold-chain food industry. Given this, we investigated the cryoprotective effects and action mechanism of antifreeze peptides obtained from tilapia scales (TSAPP) on Streptococcus thermophilus during cold stress. Our results showed that the molecular weight of TSAPP ranged from 180 to 2000 Da and its thermal hysteresis activity was 0.29 °C. Growth of S. thermophilus was improved after treatment with TSAPP (1 mg/mL) under cold stress. This growth was notable when compared with the effects of other cryoprotectants. Furthermore, TSAPP improved the metabolic activity of S. thermophilus during cold stress. TSAPP likely offered its cellular protection by maintaining cell membrane fluidity through hydrogen bonding of the phospholipid bilayer. These results indicate that TSAPP has potential as a novel biological peptide material with cryoprotective activity for future use in probiotic or other processed food applications.
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Affiliation(s)
| | - Jinhong Wu
- Department of Food Science and Engineering, School of Agriculture and Biology , Shanghai Jiao Tong University , Shanghai 200240 , China
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Shori AB, Rashid F, Baba AS. Effect of the addition of phytomix-3+ mangosteen on antioxidant activity, viability of lactic acid bacteria, type 2 diabetes key-enzymes, and sensory evaluation of yogurt. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.04.032] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Gnanadesigan M, Ravikumar S, Anand M. Hepatoprotective activity ofCeriops decandra(Griff.) Ding Hou mangrove plant against CCl4induced liver damage. JOURNAL OF TAIBAH UNIVERSITY FOR SCIENCE 2018. [DOI: 10.1016/j.jtusci.2016.07.004] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Affiliation(s)
- Murugesan Gnanadesigan
- PG & Research Department of Biotechnology, National College, Tiruchirappalli, Tamilnadu, 620 001, India
| | - Sundaram Ravikumar
- School of Marine Sciences, Department of Oceanography and Coastal Area Studies, Alagappa University, Thondi Campus, Thondi 623 409, Tamilnadu, India
| | - Muthusamy Anand
- School of Energy, Environmental and Natural Resources, Department of Marine and Coastal Studies, Madurai Kamaraj University, Madurai, Tamilnadu, 625 021, India
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Muniandy P, Shori AB, Baba AS. Comparison of the effect of green, white and black tea on Streptococcus thermophilus and Lactobacillus spp. in yogurt during refrigerated storage. ACTA ACUST UNITED AC 2018. [DOI: 10.1016/j.jaubas.2015.11.002] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Premalatha Muniandy
- Biomolecular Research Group, Division of Biochemistry, Institute of Biological Sciences, Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia
| | - Amal Bakr Shori
- King Abdulaziz University, Faculty of Science, Department of Biological Sciences, Jeddah 21589, Saudi Arabia
| | - Ahmad Salihin Baba
- Biomolecular Research Group, Division of Biochemistry, Institute of Biological Sciences, Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia
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Assessment of the Antioxidant Activity and Quality Attributes of Yogurt Enhanced with Wild Herbs Extracts. J FOOD QUALITY 2018. [DOI: 10.1155/2018/5329386] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022] Open
Abstract
The milk and yogurt products assortment has expanded by their enhancement with herb extracts, fibres extracted from by-products of the fruit processing industry and also fresh spices. The aim of the present study was to test to what extent the addition of different herb extracts in yogurt will improve its qualitative characteristics and antioxidant activity. The aqueous extracts obtained from the four plants are considered in this study, respectively, thistle (Silybum marianum L.), hawthorn (Crataegus monogyna), sage (Salvia officinalis L.), and marjoram (Origanum vulgare L.). It was examined the effect of aqueous extracts prepared from four herbs (0.25/1%) (w/w) on yogurt’s qualitative characteristics (pH, titratable acidity, syneresis, water holding capacity, antioxidant activity, colour parameters, and rheological parameters) on both one day and 28 days after preparation. The final results show that the physicochemical and rheological properties of the yoghurt with herb extracts addition were improved compared to the control sample after 28 days of storage. The best results in terms of antioxidant properties were obtained when marjoram extract (Origanum vulgare L.) was incorporated. According to the data obtained, the best quality in terms of the physicochemical and rheological properties were in the case of the sample with 0.5% thistle extract (Silybum marianum L.) addition, while from point of view of the nutritional value, the best quality was in the case of the sample with 1% marjoram extract (Origanum vulgare L.) addition. The present study leads to the conclusion that yogurts enhanced with natural extracts may serve as functional food products, with significant health benefits.
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Aboulfazli F, Shori AB, Baba AS. Effects of the replacement of cow milk with vegetable milk on probiotics and nutritional profile of fermented ice cream. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.02.056] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Muniandy P, Shori AB, Baba AS. Influence of green, white and black tea addition on the antioxidant activity of probiotic yogurt during refrigerated storage. Food Packag Shelf Life 2016. [DOI: 10.1016/j.fpsl.2016.02.002] [Citation(s) in RCA: 86] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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