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Diez-Ozaeta I, Vázquez-Araújo L, Estrada O, Puente T, Regefalk J. Exploring the Role of Lactic Acid Bacteria Blends in Shaping the Volatile Composition of Fermented Dairy and Rice-Based Beverages: A Step towards Innovative Plant-Based Alternatives. Foods 2024; 13:664. [PMID: 38472776 DOI: 10.3390/foods13050664] [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: 02/02/2024] [Revised: 02/17/2024] [Accepted: 02/20/2024] [Indexed: 03/14/2024] Open
Abstract
Plant-based products are currently gaining consumers' attention due mainly to the interest in reducing the consumption of foods of animal origin. A comparison of two fermentative processes utilizing dairy milk and a rice beverage was conducted in the present study, using a commercial lactic acid bacteria strain combination (CH) and a selected mixture of lactic acid bacteria from yogurt (LLV). Cell viability and physicochemical characteristics (total soluble solids, pH, total acidity) were determined to describe the samples before and after fermentation, as well as the volatile composition (gas chromatography-mass spectrometry) and the sensory profile (Rate-All-That-Apply test). Results of the analyses showed significant differences among samples, with a clear effect of the raw material on the volatile profile and the sensory characterization, as well as a significant effect of the microbial combination used to ferment the matrices. In general, the selected LLV strains showed a greater effect on both matrices than the commercial combination. Dairy samples were characterized by a volatile profile represented by different chemical families (ketones, lactones, acids, etc.), which contributed to the common descriptive attributes of milk and yogurt (e.g., dairy, cheese). In contrast, rice beverages were mainly characterized by the presence of aldehydes and alcohols (cereal, legume, nutty).
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Affiliation(s)
- Iñaki Diez-Ozaeta
- BCC Innovation, Technology Center in Gastronomy, Basque Culinary Center, 20009 Donostia-San Sebastián, Spain
| | - Laura Vázquez-Araújo
- BCC Innovation, Technology Center in Gastronomy, Basque Culinary Center, 20009 Donostia-San Sebastián, Spain
- Basque Culinary Center, Faculty of Gastronomic Sciences, Mondragon Unibertsitatea, 20009 Donostia-San Sebastián, Spain
| | - Olaia Estrada
- BCC Innovation, Technology Center in Gastronomy, Basque Culinary Center, 20009 Donostia-San Sebastián, Spain
| | - Telmo Puente
- BCC Innovation, Technology Center in Gastronomy, Basque Culinary Center, 20009 Donostia-San Sebastián, Spain
| | - John Regefalk
- BCC Innovation, Technology Center in Gastronomy, Basque Culinary Center, 20009 Donostia-San Sebastián, Spain
- Basque Culinary Center, Faculty of Gastronomic Sciences, Mondragon Unibertsitatea, 20009 Donostia-San Sebastián, Spain
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Valenzuela-Cantú AK, Atilano-Camino MM, Cervantes FJ, Pat Espadas AM. Biochar mitigates the adverse effects of antimony on methanogenic activity: role as methane production-enhancer. WATER SCIENCE AND TECHNOLOGY : A JOURNAL OF THE INTERNATIONAL ASSOCIATION ON WATER POLLUTION RESEARCH 2024; 89:788-798. [PMID: 38358502 PMCID: wst_2024_030 DOI: 10.2166/wst.2024.030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/16/2024]
Abstract
Antimony, extensively used in energy applications, poses toxicity and contamination concerns, especially in anaerobic environments where its impact on microbial activity is poorly understood. Emerging remedies, like biochar, show promise in soil and water treatment. This study investigates biochar's influence on methanogenic activity under Sb(V) and Sb(III) stress using anaerobic sludge as inoculum and lactate as the carbon source. Sb(III) and Sb(V) were introduced at varied concentrations (5-80 mg/L), with or without biochar, monitoring changes in biogas production, pH, Sb, and lactate levels over time. Experiments with Sb(V) also involved calculating mass balance and electron distribution. Results showcased the following significant enhancements: biochar notably improved COD removal and biogas production in Sb(III) spiked conditions, up to 5-fold and 2-fold increases, respectively. Sb(III) removal reached up to 99% with biochar, while in high Sb(V) concentrations, biochar reduced the adverse effect on biogas production by 96%. Adsorption capacities favored biomass (60.96 mg Sb(III)/gVSS, and 22.4 mg Sb(V)/gVSS) over biochar (3.33 mg Sb(III)/g, and 1.61 mg Sb(V)/g) for both Sb species. This study underscores biochar's potential to mitigate metalloid impact on methanogenic activity while aiding Sb removal from liquid phase, suggesting promising implications for remediation and methane production enhancement strategies.
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Affiliation(s)
- Ana K Valenzuela-Cantú
- Departamento de Ingeniería Química y Metalurgia, Facultad Interdisciplinaria de Ingeniería, Universidad de Sonora, Hermosillo 83000, México E-mail: ;
| | - Marina M Atilano-Camino
- Instituto de Ecología, UNAM, Estación Regional del Noroeste (ERNO). Luis D. Colosio y Madrid,, Hermosillo, Sonora 83000, México
| | - Francisco J Cervantes
- Laboratory for Research on Advanced Processes for Water Treatment, Engineering Institute, Campus Juriquilla, Universidad Nacional Autónoma de México (UNAM), Blvd. Juriquilla 2001, Querétaro 76230, México
| | - Aurora M Pat Espadas
- CONACYT-UNAM Instituto de Geología, Estación Regional del Noroeste (ERNO). Luis D. Colosio y Madrid, Hermosillo, Sonora 83000, México
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3
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Moiseenko KV, Glazunova OA, Savinova OS, Shabaev AV, Fedorova TV. Changes in Composition of Some Bioactive Molecules upon Inclusion of Lacticaseibacillus paracasei Probiotic Strains into a Standard Yogurt Starter Culture. Foods 2023; 12:4238. [PMID: 38231606 DOI: 10.3390/foods12234238] [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: 10/30/2023] [Revised: 11/17/2023] [Accepted: 11/21/2023] [Indexed: 01/19/2024] Open
Abstract
Incorporation of probiotic Lacticaseibacillus paracasei into a standard yogurt starter culture can drastically improve its health promoting properties. However, besides being an advantage in itself, the incorporation of a new probiotic strain can significantly affect the overall composition of fermented milk. In this article, the effect of incorporation of the L. paracasei probiotic strains (KF1 and MA3) into several standard yogurt starter cultures (consisting of the following strains: Streptococcus thermophilus 16t and either Lactobacillus delbrueckii Lb100 or L. delbrueckii Lb200) was investigated. Such parameters as the degree of proteolysis, antioxidant activity, ACE-inhibitory activity, content of organic acids, profile of FAs and profile of volatile organic compounds were measured, and the influence of the starter culture composition on these parameters was described. It was demonstrated that, at least in the case of the studied strains, yogurt with L. paracasei had an advantage over the standard yogurt in terms of the content of acetoin, acetic acid, butyric acid and conjugated linoleic acid. Moreover, the incorporation of L. paracasei KF1 significantly improved the hypotensive properties of the resulting yogurt. Thus, the presented study provides insight into the bioactive molecules of probiotic yogurt and may be useful for both academia and industry in the development of new dairy-based functional products.
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Affiliation(s)
- Konstantin V Moiseenko
- A. N. Bach Institute of Biochemistry, Research Center of Biotechnology, Russian Academy of Sciences, Leninsky Ave. 33/2, 119071 Moscow, Russia
| | - Olga A Glazunova
- A. N. Bach Institute of Biochemistry, Research Center of Biotechnology, Russian Academy of Sciences, Leninsky Ave. 33/2, 119071 Moscow, Russia
| | - Olga S Savinova
- A. N. Bach Institute of Biochemistry, Research Center of Biotechnology, Russian Academy of Sciences, Leninsky Ave. 33/2, 119071 Moscow, Russia
| | - Alexander V Shabaev
- A. N. Bach Institute of Biochemistry, Research Center of Biotechnology, Russian Academy of Sciences, Leninsky Ave. 33/2, 119071 Moscow, Russia
| | - Tatyana V Fedorova
- A. N. Bach Institute of Biochemistry, Research Center of Biotechnology, Russian Academy of Sciences, Leninsky Ave. 33/2, 119071 Moscow, Russia
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Tirloni E, Bernardi C, Celandroni F, Mazzantini D, Massimino M, Stella S, Ghelardi E. Prevalence, Virulence Potential, and Growth in Cheese of Bacillus cereus Strains Isolated from Fresh and Short-Ripened Cheeses Sold on the Italian Market. Microorganisms 2023; 11:microorganisms11020521. [PMID: 36838486 PMCID: PMC9964947 DOI: 10.3390/microorganisms11020521] [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: 12/24/2022] [Revised: 02/03/2023] [Accepted: 02/15/2023] [Indexed: 02/22/2023] Open
Abstract
This study investigated B. cereus presence in 122 samples belonging to 34 typologies of fresh or short-ripened cheeses made from cow, sheep, goat, or buffalo pasteurized milk, and sold on the Italian market. B. cereus was isolated at a prevalence of 9.8%, with a marked variability among cheese categories, and at low counts (always below 2.26 Log CFU/g). Twelve isolates were identified by MALDI-TOF analysis and typified by RAPD PCR as belonging to different B. cereus strains. All the strains were tested for the production of hemolysin BL, phosphatidylcholine-specific phospholipase C, proteases, and biofilm formation, and for the presence of chromosomal toxin-encoding genes (sph, plcA, cytK, entFM, bcet, nheA, nheB, nheC). Overall, 92% of strains harbored bcet, 75% the three genes nheA, nheB, and nheC, as well as plcA and sph, 67% entFM, and 33% cytK. All strains showed biofilm-forming ability. A chemical-physical characterization of the cheeses was also performed to show their suitability as substrates for B. cereus growth, showing high heterogeneity in terms of pH, aw, salt content, and concentration of organic acids. Finally, the ability to support spore germination and vegetative cell growth of a selected cheese was investigated in spores-inoculated samples maintained at 10 °C and 15 °C, showing the inhibitory effect of low storage temperatures.
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Affiliation(s)
- Erica Tirloni
- Department of Veterinary Medicine and Animal Sciences, University of Milan, Via dell’Università 6, 26900 Lodi, Italy
| | - Cristian Bernardi
- Department of Veterinary Medicine and Animal Sciences, University of Milan, Via dell’Università 6, 26900 Lodi, Italy
| | - Francesco Celandroni
- Department of Translational Research and New Technologies in Medicine and Surgery, University of Pisa, Via San Zeno 37, 56127 Pisa, Italy
| | - Diletta Mazzantini
- Department of Translational Research and New Technologies in Medicine and Surgery, University of Pisa, Via San Zeno 37, 56127 Pisa, Italy
| | - Mariacristina Massimino
- Department of Translational Research and New Technologies in Medicine and Surgery, University of Pisa, Via San Zeno 37, 56127 Pisa, Italy
| | - Simone Stella
- Department of Veterinary Medicine and Animal Sciences, University of Milan, Via dell’Università 6, 26900 Lodi, Italy
| | - Emilia Ghelardi
- Department of Translational Research and New Technologies in Medicine and Surgery, University of Pisa, Via San Zeno 37, 56127 Pisa, Italy
- Research Center Nutraceuticals and Food for Health-Nutrafood, University of Pisa, 56128 Pisa, Italy
- Correspondence: ; Tel.: +39-050-2213679
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Tian T, Ormond L, Saini C, Liu Y. Development and validation of an ion chromatography‐ultraviolet method for determination of uric acid in the delactosed permeate. SEPARATION SCIENCE PLUS 2023. [DOI: 10.1002/sscp.202200105] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
- Tian Tian
- Research & Development Thermo Fisher Scientific 1228 Titan Way Sunnyvale California 94085 USA
| | - Lindsey Ormond
- Research & Development Milk Specialties Global 7500 Flying Cloud Drive Eden Prairie Minnesota 55344 USA
| | - Charanjit Saini
- Research & Development Thermo Fisher Scientific 1228 Titan Way Sunnyvale California 94085 USA
| | - Yan Liu
- Research & Development Thermo Fisher Scientific 1228 Titan Way Sunnyvale California 94085 USA
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6
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Impact of the use of skim milk powder and adjunct cultures on the levels of organic acid and carbohydrates, volatile compounds and sensory properties of Cremoso cheese. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105594] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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7
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Controlling of Mycobacterium by Natural Degradant-Combination Models for Sequestering Mycolic Acids in Karish Cheese. Molecules 2022; 27:molecules27248946. [PMID: 36558074 PMCID: PMC9787636 DOI: 10.3390/molecules27248946] [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: 10/30/2022] [Revised: 12/11/2022] [Accepted: 12/13/2022] [Indexed: 12/23/2022] Open
Abstract
Degradation of the mycobacterial complex containing mycolic acids (MAs) by natural bioactive compounds is essential for producing safe and value-added foods with therapeutic activities. This study aimed to determine the degradation efficiency of natural organic acid extracts (i.e., citric, malic, tartaric, and lactic), quadri-mix extract from fruits and probiotics (i.e., lemon, apple, grape, and cell-free supernatant of Lactobacillus acidophilus), and synthetic pure organic acids (i.e., citric, malic, tartaric, and lactic), against MA in vitro in phosphate buffer solution (PBS) and Karish cheese models. The degradation effect was evaluated both individually and in combinations at different concentrations of degradants (1, 1.5, and 2%) and at various time intervals (0, 6, 12, 24, and 48 h). The results show that MA degradation percentage recorded its highest value at 2% of mixed fruit extract quadri-mix with L. acidophilus and reached 99.2% after 48 h both in PBS and Karish cheese, unlike other treatments (i.e., citric + malic + tartaric + lactic), individual acids, and sole extracts at all concentrations. Conversely, organic acid quadri-mix revealed the greatest MA degradation% of 95.9, 96.8, and 97.3% at 1, 1.5, and 2%, respectively, after 48 h. Citric acid was more effective in MA degradation than other acids. The fruit extract quadri-mix combined with L. acidophilus-fortified Karish cheese showed the highest sensorial characteristics; hence, it can be considered a novel food-grade degradant for MA and could be a promising biocontrol candidate against Mycobacterium tuberculosis (Mtb) in food matrices.
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8
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Ndhlala AR, Kavaz Yüksel A, Yüksel M. Nutritional Supplementation of Yogurt with Jerusalem Artichoke Tubers: Organic Acid Profiles and Quality Parameters. PLANTS (BASEL, SWITZERLAND) 2022; 11:3086. [PMID: 36432815 PMCID: PMC9694954 DOI: 10.3390/plants11223086] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/23/2022] [Revised: 11/10/2022] [Accepted: 11/11/2022] [Indexed: 06/16/2023]
Abstract
Jerusalem artichoke (Helianthus tuberosus L.), also called wild sunflower, belongs to the Asteraceae family and is cultivated widely across the temperate zone for its nutritious tuber, which is used as a root vegetable. In this study, the Jerusalem artichoke (JA) was used as a supplementary additive for producing a functional yogurt, with enhanced health benefits and improving the microbiological, rheological, and sensorial quality characteristics of the product. The effects of the three different concentrations (1%, 2%, and 3%, w/w) of JA on the physicochemical properties, bacterial counts, sensorial properties, and organic acid profiles of yogurts were determined after 1, 7, 14, and 21 days of storage at ±4 °C. The results obtained revealed that with the addition of different concentrations of JA the overall parameters were statistically significant (p < 0.01 and p < 0.05) except for apparent viscosity, Streptococcus thermophilus, yeast and mold count, pyruvic ratios, and scores of flavor. Similarly, some parameters (fat ratio, yeast and mold count, concentrations of propionic, acetic, pyruvic, orotic, and lactic acids, and scores of appearance, consistency, and odor) changed depending on the storage time, while some did not show any changes regarding storage time. There was a relationship found between the concentration of JA and organic acid ratio (except for pyruvic acid) concentration in the yogurt samples. In conclusion, the research revealed the effect of JA in yogurt production as a thickener, flavor enhancer, prebiotic agent, and source of organic acids and bioactive compounds. The results indicate that JA has a good potential for enhancing the nutritional and physicochemical properties of the studied yogurt.
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Affiliation(s)
- Ashwell R. Ndhlala
- Green Biotechnologies Research Centre, School of Agricultural and Environmental Sciences, University of Limpopo, Private Bag X1106, Sovenga 0727, South Africa
| | - Arzu Kavaz Yüksel
- Department of Food Technology, Technical Sciences Vocational School, Atatürk University, Erzurum 25030, Türkiye
| | - Mehmet Yüksel
- Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum 25030, Türkiye
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9
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Navrátilova P, Borkovcova I, Stastkova Z, Bednarova I, Vorlova L. Effect of Cephalosporin Antibiotics on the Activity of Yoghurt Cultures. Foods 2022; 11:foods11182751. [PMID: 36140878 PMCID: PMC9497970 DOI: 10.3390/foods11182751] [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: 08/04/2022] [Revised: 08/26/2022] [Accepted: 09/01/2022] [Indexed: 11/16/2022] Open
Abstract
The presence of antibiotics in milk is a significant problem affecting the technological safety of dairy products. The aim of the study was to determine the sensitivity of yoghurt cultures to residual levels of selected cephalosporin antibiotics (cephalexin, cefoperazone, cefquinome, cefazolin, and ceftiofur). Five yoghurt cultures were selected containing strains of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. Artificially fortified milk samples (whole pasteurized milk; 85 °C; 3−5 s) with cephalosporins at a concentration of the maximum residue limit were used to evaluate the sensitivity of the yoghurt cultures by monitoring the pH, titratable acidity, and the concentration of selected organic acids (lactic, pyruvic, citric, acetic, orotic, oxalic, formic, uric, and succinic acids) at the end of fermentation (43 °C; 4−5.5 h; pH ≤ 4.6). The titratable acidity was determined by the Soxhlet−Henkel method and the organic acid concentration was monitored by reversed-phase HPLC. Ceftiofur had the greatest effect on the yoghurt culture activity, with a statistically highly significant effect (p < 0.05) on the pH, titratable acidity, and the content of lactic, pyruvic, and acetic acids in all cultures. Other cephalosporins also showed an inhibitory effect on yoghurt metabolism as seen by the evaluation of the lactic and pyruvic acid concentrations.
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Tirloni E, Bernardi C, Stella S. Use of food grade acetic organic acid to prevent Listeria monocytogenes in mozzarella cheese. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113750] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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11
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Arti DK, Cheewasedtham W, Rujiralai T. Simultaneous quantification of volatile fatty acids and non-volatile organic acids in Hevea brasiliensis latex. J Sep Sci 2022; 45:3491-3500. [PMID: 35855582 DOI: 10.1002/jssc.202200061] [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: 01/29/2022] [Revised: 06/20/2022] [Accepted: 07/17/2022] [Indexed: 11/11/2022]
Abstract
The current method used in latex industries to determine the volatile fatty acids (VFAs) contents of Hevea brasiliensis latex is steam distillation. However, the accuracy of the method has been debated for some time. We assessed the accuracy of the method and developed a new, more reliable high performance liquid chromatographic method of determining acids in latex. The VFAs (formic, acetic, propionic, butyric and valeric acids) and non-volatile organic acids (Oxalic, malic, lactic, citric and succinic acids) in latex are directly determined simultaneously for the first time with high sensitivity and without losses during sample preparation. To avoid errors from derivatization, an acid resistant PrevailTM HPLC column and a gradient mobile phase of 25 mM potassium dihydrogen phosphate (pH 2.5) and acetonitrile were employed. Under optimum conditions, the calibrations of both types of acids demonstrated satisfactory correlation coefficients of ≥0.990, with limits of detection ranging from 0.02-395 mM. The developed method demonstrated the profiles of acids in field and concentrated latex of the same batch. Moreover, the evolution of the profiles of all studied acids in both types of latex during a three-month period was also revealed. This article is protected by copyright. All rights reserved.
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Affiliation(s)
- Dewi Kusuma Arti
- Analytical Chemistry and Environment Research Unit, Division of Science, Faculty of Science and Technology, Prince of Songkla University, Pattani, 94000, Thailand
| | - Wilairat Cheewasedtham
- Analytical Chemistry and Environment Research Unit, Division of Science, Faculty of Science and Technology, Prince of Songkla University, Pattani, 94000, Thailand
| | - Thitima Rujiralai
- Analytical Chemistry and Environment Research Unit, Division of Science, Faculty of Science and Technology, Prince of Songkla University, Pattani, 94000, Thailand.,Division of Physical Science, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla, 90110, Thailand
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Czauderna M, Białek M, Molik E, Zaworski K. The Improved Method for Determination of Orotic Acid in Milk by Ultra-Fast Liquid Chromatography with Optimized Photodiode Array Detection. Animals (Basel) 2021; 11:ani11113196. [PMID: 34827928 PMCID: PMC8614319 DOI: 10.3390/ani11113196] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2021] [Revised: 10/26/2021] [Accepted: 11/06/2021] [Indexed: 11/16/2022] Open
Abstract
Ultra-fast liquid chromatography (UFLC) with a photodiode array detector (DAD) for simple and rapid determination of orotic acid (OAc) in milk of sheep and cows is described. Milk samples are treated with acetonitrile (1:1, v/v) and then centrifuged at 4 °C. To 1 mL of the obtained supernatant 9 mL of ultrapure water was added. Subsequently, 0.5-6 µL of the resulting solution was injected into the UFLC-DAD system. Separation and quantification of OAc in milk samples was achieved using two Kinetex C18 columns (1.7 µm, 150 mm × 2.1 mm, i.d., 100 Å; Phenomenex) fitted with a pre-column of 4 mm × 2 mm, i.d. (Phenomenex) containing C18 packing material. All separations were performed at a column temperature of 35 °C while the ambient temperature was 21-24 °C. Satisfactory separation of OAc from endogenous species of milk can be achieved using the binary gradient elution program and UV detection at wavelengths 278 nm. Our original procedure resulted in suitable separation and quantification of OAc in milk samples; OAc eluted at 6.44 ± 0.03 min. The total run time of OAc analysis (including re-equilibration) was 27 min. As expected, the OAc peak was absent from the blank when the proposed gradient elution program and UV detection at 278 nm was used. The average recoveries of OAc standards added to milk samples were satisfactory (96.7-105.3%). The low inter-and intra-assay coefficient of variation derived from the measurements of OAc in cow and ovine milk samples (i.e., 0.784%, 1.283% and 0.710%, 1.221%, respectively) and in O-Ac standards (i.e., 0.377% and 0.294%, respectively), as well as high recoveries of OAc added to ovine and cows' milk (~100%) and the low detection (0.04 ng) and quantification (0.12 ng) limits point to satisfactory accuracy, precision and sensitivity of the reported method. OAc concentrations in ovine milk samples were within the range from 25 to 36 mg/L, while OAc levels in cows' milk samples was found in the range of 32-36 mg/L. Our original procedure is suitable for routine quantification of OAc in milk of ewes and cows.
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Affiliation(s)
- Marian Czauderna
- The Kielanowski Institute of Animal Physiology and Nutrition, Polish Academy of Sciences, 05-110 Jabłonna, Poland; (M.B.); (K.Z.)
- Correspondence:
| | - Małgorzata Białek
- The Kielanowski Institute of Animal Physiology and Nutrition, Polish Academy of Sciences, 05-110 Jabłonna, Poland; (M.B.); (K.Z.)
| | - Edyta Molik
- Faculty of Animal Science, University of Agriculture in Cracow, 30-239 Kraków, Poland;
| | - Kamil Zaworski
- The Kielanowski Institute of Animal Physiology and Nutrition, Polish Academy of Sciences, 05-110 Jabłonna, Poland; (M.B.); (K.Z.)
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13
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Tirloni E, Stella S, Bernardi C, Rosshaug PS. A new predictive model for the description of the growth of Salmonella spp. in Italian fresh ricotta cheese. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111163] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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14
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Ogrodowczyk AM, Kalicki B, Wróblewska B. The effect of lactic acid fermentation with different bacterial strains on the chemical composition, immunoreactive properties, and sensory quality of sweet buttermilk. Food Chem 2021; 353:129512. [PMID: 33740512 DOI: 10.1016/j.foodchem.2021.129512] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2020] [Revised: 02/21/2021] [Accepted: 02/28/2021] [Indexed: 02/05/2023]
Abstract
This paper describes the successful development of new low-immunoreactive buttermilk (BM)-based formulations which were fermented with 31 lactic acid bacteria (LAB) and Bifidobacterium strains. The aim of this study was to create a new formula, which can serve as potential candidates for the immunotherapy of allergy. Preparations were tested for their content of biologically active compounds, such as proteins, peptides, phospholipids, and short-chain fatty acids (SCFA), as well as for the survivability of LAB and sensory quality. The results showed that the BM was a matrix rich in nutritional components and displayed higher than expected susceptibility to the reduction of protein IgE-immunoreactivity (to 98%) and high bacterial-protecting capacity. The overall sensory quality of examined products was influenced by the profile of SCFA and free peptides, but two formulations fermented with Lactobacillus delbrueckii ssp. bulgaricus-151 and Lactobacillus casei-LcY were the most advantageous with desirable sensory, immunoreactive, and biochemical properties.
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Affiliation(s)
- Anna Maria Ogrodowczyk
- Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Department of Immunology and Food Microbiology, Tuwima str 10, 10-748 Olsztyn, Poland.
| | - Bolesław Kalicki
- Department of Pediatrics, Nephrology and Allergology, Military Institute of Medicine, 04-141 Warsaw, Poland
| | - Barbara Wróblewska
- Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Department of Immunology and Food Microbiology, Tuwima str 10, 10-748 Olsztyn, Poland
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15
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Vénica CI, Wolf VI, Bergamini CV, Perotti MC. Effect of the incorporation of β-galactosidase in the GOS production during manufacture of soft cheese. Food Res Int 2020; 137:109654. [PMID: 33233233 DOI: 10.1016/j.foodres.2020.109654] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2020] [Revised: 08/12/2020] [Accepted: 08/29/2020] [Indexed: 11/27/2022]
Abstract
Galactooligosaccharides (GOS) are non-digestible oligosaccharides with recognized prebiotic role. The present study aims to evaluate a β-galactosidase from K. lactis during soft cheese making and to analyse the impact on carbohydrates metabolism, proteolysis, and volatile compounds production, physicochemical and microbiological characteristics of the product. The enzyme was added to cheese milk (fluid milk plus whey powder) before (40 min.) or simultaneously of the starter addition (Ep and E treatments, respectively); cheese without enzyme addition was also made (C treatment). Also, we characterized fresh and soft commercial cheeses from the point of view of carbohydrate fraction, highlighting GOS, and organic acid profiles. The inclusion of the enzyme in soft cheese making produced a delay in reaching the target pH (~5.2). Carbohydrate fermentation profiles differed among treatments during cheese making and ripening. GOS were only detected in Ep and E cheeses (0.88 and 0.51 g/100 g, respectively). Lactose content was lower, and glucose and galactose levels were higher in E and Ep than C. No differences in physicochemical and microbial composition and organic acids profiles among samples were observed. Bioformation of volatile compounds belonging to the chemical families of aldehydes, ketones, alcohols, esters and acids, was not substantially affected by the modification in the carbohydrate profile. GOS were not detected in any of the commercial cheeses; great variations in the carbohydrate contents and organic acids were found. The results obtained demonstrate the feasibility of obtaining cheeses with GOS. Although the GOS values achieved are not adequate enough for the desired effect, the proposed technological approach turned out to be satisfying and original. Cheeses with prebiotic fiber are not still widespread in the market.
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Affiliation(s)
- Claudia I Vénica
- Instituto de Lactología Industrial-Universidad Nacional del Litoral/Consejo Nacional de Investigaciones Científicas y Técnicas (INLAIN-UNL/CONICET), Santiago del Estero 2829, S3000AOM Santa Fe, Argentina.
| | - Verónica I Wolf
- Instituto de Lactología Industrial-Universidad Nacional del Litoral/Consejo Nacional de Investigaciones Científicas y Técnicas (INLAIN-UNL/CONICET), Santiago del Estero 2829, S3000AOM Santa Fe, Argentina
| | - Carina V Bergamini
- Instituto de Lactología Industrial-Universidad Nacional del Litoral/Consejo Nacional de Investigaciones Científicas y Técnicas (INLAIN-UNL/CONICET), Santiago del Estero 2829, S3000AOM Santa Fe, Argentina
| | - María C Perotti
- Instituto de Lactología Industrial-Universidad Nacional del Litoral/Consejo Nacional de Investigaciones Científicas y Técnicas (INLAIN-UNL/CONICET), Santiago del Estero 2829, S3000AOM Santa Fe, Argentina
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Growth of Listeria monocytogenes in ready-to-eat "shrimp cocktail": Risk assessment and possible preventive interventions. Int J Food Microbiol 2020; 334:108800. [PMID: 32829187 DOI: 10.1016/j.ijfoodmicro.2020.108800] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2019] [Revised: 04/01/2020] [Accepted: 07/25/2020] [Indexed: 11/21/2022]
Abstract
The present study investigated the presence, growth potential, and public health risk posed by Listeria monocytogenes in a ready-to-eat "shrimp cocktail". The pathogen was detected in 4 out of the 104 samples, and there were no counts above the enumeration limit (1 Log colony-forming unit (CFU)/g); the product was a suitable substrate for pathogen growth owing to its chemical/physical properties. A stochastic quantitative microbial risk assessment (QMRA) was performed to estimate the expected number of invasive listeriosis cases caused by the consumption of 10,000 servings of the product on the last day of its shelf life, considering a population comprising healthy consumers, those susceptible, and transplant recipients. The model predicted no cases for this scenario. Uncertainties were included by considering alternative scenarios; even when considering an increased mean bacterial concentration (up to 3-4 Log CFU/g), no cases were estimated. Following a producer's demand, the exposure assessment model was also used to estimate the probability of the product exceeding the threshold of 2 log CFU/g during the shelf life. The possibility of Listeria growth in the product could not be avoided. Therefore, a modification of the production process was tested to re-classify the product as unsuitable for Listeria growth (EC Reg. 2073/2005). The shrimps were conditioned in three different organic acid solutions comprising: acetic acid (1500 ppm) (A); benzoic acid (1500 ppm) + acetic acid (500 ppm) + lactic acid (750 ppm) (BLA); and lactic acid (4500 ppm) + sodium acetate (2500 ppm) (LSA). Testing was conducted over various treatment durations (1 day-5 days). Treatment for 2 days in the LSA solution was selected based on efficacy, the absence of consumer-perceptible sensorial modifications, and the producers' production rate requirements. The concentration of L. monocytogenes decreased when the new process was applied, which confirmed the usefulness and effectiveness of the treatment relative to the traditional process. Thus, the product obtained by the modified production process did not support the growth of L. monocytogenes.
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Kavaz Yüksel A, Yüksel M. Organic acid profiles, physicochemical, microbiological and sensory properties of yoghurts produced by adding turpentine (Pistacia terebinthus L.) coffee. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2020. [DOI: 10.1515/ijfe-2019-0365] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractIn the worldwide, the consumption of traditional coffees has been widely increased due to their distinctive aroma. Turpentine coffee (TC), known as “menengic coffee” is one of the most consumed coffees in the Turkey. The aim of this study was to produce a new and functional yoghurt using different concentrations of TC (0.5, 1 and 2%) and evaluated the effect of TC addition on the physicochemical and microbiological properties, colour values, organic acid profiles and sensory parameters of yoghurts during 21 days of storage at ±4 °C. The ash, protein, fat, viscosity, syneresis, titratable acidity and pH values, a* and b* colour properties, orotic, citric, lactic, acetic, butyric and propionic acid levels of yoghurts showed an increase with the increment of TC amount, while total solids, Lactobacillus delbrueckii spp. bulgaricus, Streptococcus thermophilus and yeast-mould counts, L* colour value, pyruvic acid amount and all observed sensory properties of yoghurts decreased. Total solids, ash, protein and syneresis values, L. bulgaricus and S. thermophilus counts, L*, a* and b* colour parameters, appearance scores of yoghurts have shown almost similar changing during storage. Generally, all observed parameters showed statistically significant differences (P < 0.01; P < 0.05) with the addition of TC except for syneresis value, orotic, pyruvic, butyric and malic acid concentrations.
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Affiliation(s)
- Arzu Kavaz Yüksel
- Department of Food Processing, Hınıs Vocational Training School, Atatürk Üniversitesi, Erzurum, Turkey
| | - Mehmet Yüksel
- Department of Food Processing, Hınıs Vocational Training School, Atatürk Üniversitesi, Erzurum, Turkey
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19
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Necidová L, Mrňousová B, Haruštiaková D, Bursová Š, Janštová B, Golian J. The effect of selected preservatives on the growth of Listeria monocytogenes in ready-to-eat foods. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108459] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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20
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Tirloni E, Bernardi C, Ghelardi E, Celandroni F, Andrighetto C, Rota N, Stella S. Biopreservation as a potential hurdle for Bacillus cereus growth in fresh cheese. J Dairy Sci 2019; 103:150-160. [PMID: 31668441 DOI: 10.3168/jds.2019-16739] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2019] [Accepted: 09/03/2019] [Indexed: 11/19/2022]
Abstract
This study aimed to evaluate the possible inhibitory effect of natural lactic acid bacteria on the growth of 2 Bacillus cereus strains. First, we evaluated the behavior of spores of B. cereus GPe2 and D43 when inoculated before cheesemaking using pasteurized or raw milk; no statistical differences were observed between cheese produced with the 2 types of milk. Then, lactic acid bacteria (LAB) were isolated from cheese at the last sampling time, identified, and tested in vitro for their antagonistic activity and organic acid production by using an HPLC method, showing antimicrobial potential. The LAB that produced larger inhibition halos (>9 mm) against B. cereus strains (LAB 3, 6, 9, 10: Lactococcus lactis ssp. lactis; LAB 7: Lactococcus lactis ssp. cremoris) were selected to produce a LAB mixture for subsequent tests. Spores of B. cereus GPe2 and D43 were inoculated in pasteurized milk before cheesemaking with or without addition of the LAB mixture at a high dosage. Bacillus cereus grew more slowly when LAB were added to the dairy matrix (with differences from 2.36 to 2.66 log cfu/g in B. cereus GPe2 and D43 growth).
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Affiliation(s)
- Erica Tirloni
- Department of Health, Animal Science and Food Safety, Università degli Studi di Milano, Via Celoria 10, IT-20133, Milan, Italy.
| | - Cristian Bernardi
- Department of Health, Animal Science and Food Safety, Università degli Studi di Milano, Via Celoria 10, IT-20133, Milan, Italy
| | - Emilia Ghelardi
- Department of Translational Research and New Technologies in Medicine and Surgery, University of Pisa, Via San Zeno 37, IT-56127, Pisa, Italy; Research Center Nutraceuticals and Food for Health-Nutrafood, University of Pisa, IT-56127, Pisa, Italy
| | - Francesco Celandroni
- Department of Translational Research and New Technologies in Medicine and Surgery, University of Pisa, Via San Zeno 37, IT-56127, Pisa, Italy
| | - Christian Andrighetto
- Agenzia Veneta per l'Innovazione nel Settore Primario, Via San Gaetano 74, Thiene (VI), Italy
| | - Nicola Rota
- Freelance Agronomist, Pontirolo Nuovo, IT-24040, Italy
| | - Simone Stella
- Department of Health, Animal Science and Food Safety, Università degli Studi di Milano, Via Celoria 10, IT-20133, Milan, Italy
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Brugnerotto P, Della Betta F, Gonzaga LV, Fett R, Oliveira Costa AC. A capillary electrophoresis method to determine aliphatic organic acids in bracatinga honeydew honey and floral honey. J Food Compost Anal 2019. [DOI: 10.1016/j.jfca.2019.103243] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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22
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Han Y, Du J, Li J, Li M. Quantification of the Organic Acids in Hawthorn Wine: A Comparison of Two HPLC Methods. Molecules 2019; 24:molecules24112150. [PMID: 31181607 PMCID: PMC6600212 DOI: 10.3390/molecules24112150] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2019] [Revised: 05/27/2019] [Accepted: 06/06/2019] [Indexed: 11/16/2022] Open
Abstract
Hawthorn wine is rich in anthocyanins, polyphenols, flavonoids and other macromolecular substances, which results in difficulty to rapidly determine organic acids in the wine. An enzymatic method is accurate but expensive and not able to quantify all of the organic acids simultaneously. Therefore, in this study, two HPLC methods were applied to quantify the organic acids in the wine with the enzymatic method as a reference. Seven organic acids were found with the enzymatic method including citric, succinic, l-malic, acetic, lactic, pyruvic, and fumaric acids, in which citric and succinic acid accounted for more than 80% of the total acids. By an 87H column equipped with DAD (diode array) detector at 215 nm (HPLC method 1), only citric and lactic acids were quantified accurately and the elution period was shortened from 100 min to 20 min by removing the impurity in the sample with a LC-18 SPE(solid-phase extraction) tube. While citric, succinic, l-malic, acetic, pyruvic, and fumaric acids were quantified reliably by a dC18 column equipped with DAD detector at 210 nm (HPLC method 2), with the sample requires only dilution and filtration before injection. It was suggested that HPLC method 2 was an effective method to quantify the organic acids in hawthorn wine. The method provides a choice for accurate quantification of organic acids in hawthorn wine or other drinks, and would be helpful for controlling the quality of hawthorn wine.
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Affiliation(s)
- Yingying Han
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China.
| | - Jinhua Du
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China.
| | - Jie Li
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China.
| | - Miaomiao Li
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China.
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23
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Tirloni E, Bernardi C, Rosshaug P, Stella S. Potential growth of Listeria monocytogenes in Italian mozzarella cheese as affected by microbiological and chemical-physical environment. J Dairy Sci 2019; 102:4913-4924. [DOI: 10.3168/jds.2018-15991] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2018] [Accepted: 02/06/2019] [Indexed: 11/19/2022]
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24
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Tirloni E, Stella S, Bernardi C, Dalgaard P, Rosshaug PS. Predicting growth of Listeria monocytogenes in fresh ricotta. Food Microbiol 2019; 78:123-133. [DOI: 10.1016/j.fm.2018.10.004] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2018] [Revised: 10/16/2018] [Accepted: 10/17/2018] [Indexed: 10/28/2022]
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25
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Potentiality of the use of starter culture in PDO Strachitunt production on chemical-physical and microbiological features: A pilot study. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.08.034] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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26
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Mortera P, Zuljan FA, Magni C, Bortolato SA, Alarcón SH. Multivariate analysis of organic acids in fermented food from reversed-phase high-performance liquid chromatography data. Talanta 2018; 178:15-23. [DOI: 10.1016/j.talanta.2017.09.005] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2017] [Revised: 09/01/2017] [Accepted: 09/02/2017] [Indexed: 11/26/2022]
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27
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Lasik A, Pikul J, Majcher M, Lasik-Kurdyś M, Konieczny P. Characteristics of fermented ewe’s milk product with an increased ratio of natural whey proteins to caseins. Small Rumin Res 2016. [DOI: 10.1016/j.smallrumres.2016.10.011] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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28
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Gore E, Mardon J, Lebecque A. Draining and salting as responsible key steps in the generation of the acid-forming potential of cheese: Application to a soft blue-veined cheese. J Dairy Sci 2016; 99:6927-6936. [PMID: 27344382 DOI: 10.3168/jds.2016-11094] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2016] [Accepted: 05/15/2016] [Indexed: 11/19/2022]
Abstract
A disregarded nutritional feature of cheeses is their high acid-forming potential when ingested, which is associated with deleterious effects on consumers' health. This work aimed to characterize the acid-forming potential of a blue-veined cheese during manufacturing to identify the main steps of the process involved in this phenomenon. Sampling was performed on 3 batches at 10 steps of the cheese-making process: reception of raw milk, pasteurization, maturation of milk, coagulation, stirring, draining of the curds, and 4 ripening stages: 21, 28, 42, and 56d. The acid-forming potential of each sample was evaluated by (1) the calculation of the potential renal acid load (PRAL) index (considering protein, Cl, P, Na, K, Mg, and Ca contents), and (2) its organic anion content (lactate and citrate), considered as alkalinizing elements. Draining and salting were identified as the main steps responsible for generation of the acid-forming potential of cheese. The draining process induced an increase in the PRAL index from 1.2mEq/100g in milk to 10.4mEq/100g in drained curds due to the increase in dry matter and the loss of alkaline minerals into the whey. The increase in PRAL value (20.3mEq/100g at d 56) following salting resulted from an imbalance between the strong acidogenic elements (Cl, P, and proteins) and the main alkalinizing ones (Na and Ca). Particularly, Cl had a major effect on the PRAL value. Regarding organic anions, draining induced a loss of 93% of the citrate content in initial milk. The lactate content increased as fermentation occurred (1,297.9mg/100g in drained curds), and then decreased during ripening (519.3mg/100g at d 56). This lactate level probably helps moderate the acidifying potential of end products. Technological strategies aimed at limiting the acid-forming potential of cheeses are proposed and deserve further research to evaluate their nutritional relevance.
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Affiliation(s)
- Ecaterina Gore
- Clermont University, VetAgro Sup, UPSP n°2011-03-100, CALITYSS, 89 avenue Europe, F-63370 Lempdes, France
| | - Julie Mardon
- Clermont University, VetAgro Sup, UPSP n°2011-03-100, CALITYSS, 89 avenue Europe, F-63370 Lempdes, France.
| | - Annick Lebecque
- Clermont University, VetAgro Sup, UPSP n°2011-03-100, CALITYSS, 89 avenue Europe, F-63370 Lempdes, France
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29
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Gore E, Mardon J, Guerinon D, Lebecque A. Exploratory study of acid-forming potential of commercial cheeses: impact of cheese type. Int J Food Sci Nutr 2016; 67:412-21. [DOI: 10.3109/09637486.2016.1166188] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Ecaterina Gore
- VetAgro Sup – Campus agronomique de Clermont, CALITYSS, Europe Avenue, BP-35, Lempdes, France
| | - Julie Mardon
- VetAgro Sup – Campus agronomique de Clermont, CALITYSS, Europe Avenue, BP-35, Lempdes, France
| | - Delphine Guerinon
- VetAgro Sup – Campus agronomique de Clermont, CALITYSS, Europe Avenue, BP-35, Lempdes, France
| | - Annick Lebecque
- VetAgro Sup – Campus agronomique de Clermont, CALITYSS, Europe Avenue, BP-35, Lempdes, France
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30
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Zheng H, Lorenzen JK, Astrup A, Larsen LH, Yde CC, Clausen MR, Bertram HC. Metabolic Effects of a 24-Week Energy-Restricted Intervention Combined with Low or High Dairy Intake in Overweight Women: An NMR-Based Metabolomics Investigation. Nutrients 2016; 8:108. [PMID: 26907339 PMCID: PMC4808838 DOI: 10.3390/nu8030108] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2016] [Revised: 02/10/2016] [Accepted: 02/16/2016] [Indexed: 02/07/2023] Open
Abstract
We investigated the effect of a 24-week energy-restricted intervention with low or high dairy intake (LD or HD) on the metabolic profiles of urine, blood and feces in overweight/obese women by NMR spectroscopy combined with ANOVA-simultaneous component analysis (ASCA). A significant effect of dairy intake was found on the urine metabolome. HD intake increased urinary citrate, creatinine and urea excretion, and decreased urinary excretion of trimethylamine-N-oxide (TMAO) and hippurate relative to the LD intake, suggesting that HD intake was associated with alterations in protein catabolism, energy metabolism and gut microbial activity. In addition, a significant time effect on the blood metabolome was attributed to a decrease in blood lipid and lipoprotein levels due to the energy restriction. For the fecal metabolome, a trend for a diet effect was found and a series of metabolites, such as acetate, butyrate, propionate, malonate, cholesterol and glycerol tended to be affected. Overall, even though these effects were not accompanied by a higher weight loss, the present metabolomics data reveal that a high dairy intake is associated with endogenous metabolic effects and effects on gut microbial activity that potentially impact body weight regulation and health. Moreover, ASCA has a great potential for exploring the effect of intervention factors and identifying altered metabolites in a multi-factorial metabolomic study.
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Affiliation(s)
- Hong Zheng
- Department of Food Science, Aarhus University, Kirstinebjergvej 10, Aarslev DK-5792, Denmark.
- School of Pharmaceutical Sciences, Wenzhou Medical University, Wenzhou 325035, China.
| | - Janne K Lorenzen
- Department of Nutrition, Exercise and Sports, University of Copenhagen, Frederiksberg C DK-1958, Denmark.
| | - Arne Astrup
- Department of Nutrition, Exercise and Sports, University of Copenhagen, Frederiksberg C DK-1958, Denmark.
| | - Lesli H Larsen
- Department of Nutrition, Exercise and Sports, University of Copenhagen, Frederiksberg C DK-1958, Denmark.
| | - Christian C Yde
- Department of Food Science, Aarhus University, Kirstinebjergvej 10, Aarslev DK-5792, Denmark.
| | - Morten R Clausen
- Department of Food Science, Aarhus University, Kirstinebjergvej 10, Aarslev DK-5792, Denmark.
| | - Hanne Christine Bertram
- Department of Food Science, Aarhus University, Kirstinebjergvej 10, Aarslev DK-5792, Denmark.
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31
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Yüksel AK, Şat IG, Yüksel M. The effect of terebinth (Pistacia terebinthus L.) coffee addition on the chemical and physical characteristics, colour values, organic acid profiles, mineral compositions and sensory properties of ice creams. Journal of Food Science and Technology 2015; 52:8023-31. [PMID: 26604374 DOI: 10.1007/s13197-015-1904-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/22/2015] [Accepted: 06/03/2015] [Indexed: 11/29/2022]
Abstract
The aim of this research was to evaluate the effect of terebinth (Pistacia terebinthus L.) coffee addition (0.5, 1 and 2 %) on the chemical and physical properties, colour values, organic acid profiles, mineral contents and sensory characteristics of ice creams. The total solids, fat, titratable acidity, viscosity, first dripping time and complete melting time values, a (*) and b (*) colour properties, citric, lactic, acetic and butyric acid levels and Ca, Cu, Mg, Fe, K, Zn and Na concentrations of ice creams showed an increase with the increment of terebinth coffee amount, while protein, pH, L (*), propionic acid and orotic acid values decreased. However, Al and malic acid were not detected in any of the samples. The overall acceptability scores of the sensory properties showed that the addition of 1 % terebinth coffee to the ice cream was more appreciated by the panellists.
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Affiliation(s)
- Arzu Kavaz Yüksel
- Department of Food Engineering, Engineering Faculty, Adıyaman University, 02040 Adıyaman, Turkey
| | - Ihsan Güngör Şat
- Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum, Turkey
| | - Mehmet Yüksel
- Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum, Turkey
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32
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Liang H, Zhou W, Zhang Y, Qiao Q, Zhang X. Are fish fed with cyanobacteria safe, nutritious and delicious? A laboratory study. Sci Rep 2015; 5:15166. [PMID: 26470644 PMCID: PMC4608006 DOI: 10.1038/srep15166] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2015] [Accepted: 09/18/2015] [Indexed: 11/09/2022] Open
Abstract
Toxic cyanobacterial blooms, which produce cyclic heptapeptide toxins known as microcystins, are worldwide environmental problems. On the other hand, the cyanobacteria protein (30–50%) has been recommended as substitute protein for aquaculture. The present laboratory study verified the feasibility of cyanobacteria protein substitution and risk assessment. Goldfish were fed diets supplemented lyophilised cyanobacteria powder for 16 weeks with the various doses: 0% (control), 10%, 20%, 30% and 40%. Low doses (10% and 20%) promoted growth whereas high doses (30% and 40%) inhibited growth. In cyanobacteria treated fish, the proximate composition of ash, crude fat content and crude protein content decreased in 16 weeks; the saturated fatty acid (SFA) content significantly increased; the n-3 polyunsaturated fatty acid content, collagen content and muscle pH significantly decreased; cooking loss percents increased significantly. Muscle fiber diameter and myofibril length were negatively correlation. Additionally, flavour compounds (e.g., amino acids, nucleotides, organic acids and carnosine) changed significantly in the treated fish, and odour compounds geosmin and 2-methylisoborneol increased significantly. The estimated daily intake (EDI) of microcystins in muscle was close to or exceeded the World Health Organization (WHO) tolerable daily intake (TDI), representing a great health risk. Cyanobacterie is not feasible for protein sources use in aquaculture.
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Affiliation(s)
- Hualei Liang
- Fisheries College of Huazhong Agricultural University, Freshwater Aquaculture Collaborative Innovation Center of Hubei Province, Wuhan 430070, People's Republic of China
| | - Wenshan Zhou
- Fisheries College of Huazhong Agricultural University, Freshwater Aquaculture Collaborative Innovation Center of Hubei Province, Wuhan 430070, People's Republic of China
| | - Yulei Zhang
- Fisheries College of Huazhong Agricultural University, Freshwater Aquaculture Collaborative Innovation Center of Hubei Province, Wuhan 430070, People's Republic of China
| | - Qin Qiao
- Fisheries College of Huazhong Agricultural University, Freshwater Aquaculture Collaborative Innovation Center of Hubei Province, Wuhan 430070, People's Republic of China
| | - Xuezhen Zhang
- Fisheries College of Huazhong Agricultural University, Freshwater Aquaculture Collaborative Innovation Center of Hubei Province, Wuhan 430070, People's Republic of China
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33
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Pereira da Costa M, Conte-Junior CA. Chromatographic Methods for the Determination of Carbohydrates and Organic Acids in Foods of Animal Origin. Compr Rev Food Sci Food Saf 2015. [DOI: 10.1111/1541-4337.12148] [Citation(s) in RCA: 49] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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34
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Influence of pasture-based feeding systems on fatty acids, organic acids and volatile organic flavour compounds in yoghurt. J DAIRY RES 2015; 82:279-86. [DOI: 10.1017/s0022029915000357] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
The influence of different pasture-based feeding systems on fatty acids, organic acids and volatile organic flavour compounds in yoghurt was studied. Pasture is the main source of nutrients for dairy cows in many parts of the world, including southeast Australia. Milk and milk products produced in these systems are known to contain a number of compounds with positive effects on human health. In the current study, 260 cows were fed supplementary grain and forage according to one of 3 different systems; Control (a traditional pasture based diet offered to the cows during milking and in paddock), PMR1 (a partial mixed ration which contained the same supplement as Control but was offered to the cows as a partial mixed ration on a feedpad), PMR 2 (a differently formulated partial mixed ration compared to Control and PMR1 which was offered to the cows on a feedpad). Most of the yoghurt fatty acids were influenced by feeding systems; however, those effects were minor on organic acids. The differences in feeding systems did not lead to the formation of different volatile organic flavour compounds in yoghurt. Yet, it did influence the relative abundance of these components.
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Pereira C, Calhelha RC, Antonio AL, Queiroz MJR, Barros L, Ferreira IC. Effects of gamma radiation on chemical and antioxidant properties, anti-hepatocellular carcinoma activity and hepatotoxicity of borututu. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2014.05.010] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Organic acids profiles in lactose-hydrolyzed yogurt with different matrix composition. ACTA ACUST UNITED AC 2014. [DOI: 10.1007/s13594-014-0180-7] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Kavaz A, Bakirci I. Influence of inulin and demineralised whey powder addition on the organic acid profiles of probiotic yoghurts. INT J DAIRY TECHNOL 2014. [DOI: 10.1111/1471-0307.12152] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Arzu Kavaz
- Department of Food Engineering; Engineering Faculty; Adıyaman University; 02040 Adıyaman Turkey
| | - Ihsan Bakirci
- Department of Food Engineering; Faculty of Agricultural; Atatürk University; 25240 Erzurum Turkey
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Shepard L, Miracle R, Leksrisompong P, Drake M. Relating sensory and chemical properties of sour cream to consumer acceptance. J Dairy Sci 2013; 96:5435-54. [DOI: 10.3168/jds.2012-6317] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2012] [Accepted: 06/02/2013] [Indexed: 11/19/2022]
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Ruvira MA, Lucena T, Pujalte MJ, Arahal DR, Macián MC. Marinifilum flexuosum sp. nov., a new Bacteroidetes isolated from coastal Mediterranean Sea water and emended description of the genus Marinifilum Na et al., 2009. Syst Appl Microbiol 2013; 36:155-9. [DOI: 10.1016/j.syapm.2012.12.003] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2012] [Revised: 12/17/2012] [Accepted: 12/17/2012] [Indexed: 10/27/2022]
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The Microstructure and Physicochemical Properties of Probiotic Buffalo Yoghurt During Fermentation and Storage: a Comparison with Bovine Yoghurt. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1082-z] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Yan Z, Zheng XW, Chen JY, Han JS, Han BZ. Effect of differentBacillusstrains on the profile of organic acids in a liquid culture ofDaqu. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/jib.58] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Zheng Yan
- College of Food Science and Nutritional Engineering; China Agricultural University; Beijing; 100083; China
| | - Xiao-Wei Zheng
- Laboratory of Food Microbiology; Wageningen University; P.O. Box 8129; 6700; EV; Wageningen; The Netherlands
| | - Jing-Yu Chen
- College of Food Science and Nutritional Engineering; China Agricultural University; Beijing; 100083; China
| | - Jian-Shu Han
- Technology Centre; Shanxi Xinghuacun Fenjiu Distillery Co. Ltd.; Fenyang; 032205; China
| | - Bei-Zong Han
- College of Food Science and Nutritional Engineering; China Agricultural University; Beijing; 100083; China
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De Baere S, Eeckhaut V, Steppe M, De Maesschalck C, De Backer P, Van Immerseel F, Croubels S. Development of a HPLC-UV method for the quantitative determination of four short-chain fatty acids and lactic acid produced by intestinal bacteria during in vitro fermentation. J Pharm Biomed Anal 2013; 80:107-15. [PMID: 23542733 DOI: 10.1016/j.jpba.2013.02.032] [Citation(s) in RCA: 135] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2012] [Revised: 02/20/2013] [Accepted: 02/21/2013] [Indexed: 12/21/2022]
Abstract
A rapid and sensitive HPLC-UV method for the quantitative determination of four short-chain fatty acids (SCFAs) and lactic acid (LA) produced during in vitro fermentation is presented. Extraction of SCFAs from supernatants of bacterial cultures is aggravated due to their polarity and volatility. Detection can only be performed at a short, non-selective UV wavelength (210nm), due to the lack of any significant chromophore. Therefore special attention was paid to the optimization of the sample preparation procedure and the HPLC-UV conditions. The final extraction procedure consisted of a liquid-liquid back extraction using diethylether. Prior to HPLC-UV analysis the samples were acidified (pH<2) in order to improve retention of the SCFA's and LA on the Hypersil Gold aQ column. Matrix-matched calibration graphs were prepared for all analytes of interest (range 0.5-50mM) and correlation and goodness-of-fit coefficients were between 0.9951-0.9993 and 3.88-8.27%, respectively. Limits of detection and quantification ranged from 0.13 to 0.33mM and 0.5 to 1.0mM, respectively. The results for the within-day and between-day precision and accuracy fell within the ranges specified. The reported validated method has been successfully used for the in vitro screening of supernatants of bacterial cultures for the presence of butyric acid, aiming to select for butyric acid-producing bacteria. In addition, the method has been used to determine the production pattern of selected fatty acids by bacterial species isolated from human feces and chicken caeca.
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Affiliation(s)
- S De Baere
- Department of Pharmacology, Toxicology and Biochemistry, Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, 9820 Merelbeke, Belgium.
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Hemenway JN, Carvalho TC, Rao VM, Wu Y, Levons JK, Narang AS, Paruchuri SR, Stamato HJ, Varia SA. Formation of Reactive Impurities in Aqueous and Neat Polyethylene Glycol 400 and Effects of Antioxidants and Oxidation Inducers. J Pharm Sci 2012; 101:3305-18. [DOI: 10.1002/jps.23198] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2012] [Revised: 04/17/2012] [Accepted: 04/27/2012] [Indexed: 11/09/2022]
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Kulshreshtha NM, Kumar A, Bisht G, Pasha S, Kumar R. Usefulness of organic acid produced by Exiguobacterium sp. 12/1 on neutralization of alkaline wastewater. ScientificWorldJournal 2012; 2012:345101. [PMID: 22666107 PMCID: PMC3361193 DOI: 10.1100/2012/345101] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2011] [Accepted: 12/15/2011] [Indexed: 11/17/2022] Open
Abstract
The aim of this study was to investigate the role of organic acids produced by Exiguobacterium sp. strain 12/1 (DSM 21148) in neutralization of alkaline wastewater emanated from beverage industry. This bacterium is known to be able to grow in medium of pH as high as pH 12.0 and to neutralize alkaline industrial wastewater from pH 12.0 to pH 7.5. The initial investigation on the type of functional groups present in medium, carried out using FT-IR spectroscopy, revealed the presence of peaks corresponding to carbonyl group and hydroxyl group, suggesting the release of carboxylic acid or related metabolic product(s). The identification of specific carboxylic group, carried out using RP-HPLC, revealed the presence of a single peak in the culture supernatant with retention time most similar to formic acid. The concentration of acid produced on different carbon sources was studied as a function of time. Although acid was present in same final concentration, the rate of acid production was highest in case of medium supplemented with sucrose followed by fructose and glucose. The knowledge of metabolic products of the bacterium can be considered as a first step towards realization of its potential for large-scale bioremediation of alkaline wastewater from beverage industry.
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Affiliation(s)
- Niha Mohan Kulshreshtha
- Environmental Biotechnology Division, Institute of Genomics and Integrative Biology, Mall Road, Delhi 110007, India
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Jalili H, Balannec B, Razavi H, Amrane A. Unstructured model for free and immobilized cell culture without pH control of Bifidobacterium animalis subsp. lactis Bb 12—Inhibitory effect of the undissociated organic acids. Biochem Eng J 2011. [DOI: 10.1016/j.bej.2011.09.007] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Seckin AK, Ozkilinc AY. Effect of Some Prebiotics Usage on Quality Properties of Concentrated Yogurt. ACTA ACUST UNITED AC 2011. [DOI: 10.3923/javaa.2011.1117.1123] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Brudin SS, Shellie RA, Haddad PR, Schoenmakers PJ. Comprehensive two-dimensional liquid chromatography: Ion chromatography×reversed-phase liquid chromatography for separation of low-molar-mass organic acids. J Chromatogr A 2010; 1217:6742-6. [DOI: 10.1016/j.chroma.2010.05.064] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2010] [Revised: 05/26/2010] [Accepted: 05/28/2010] [Indexed: 02/03/2023]
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Dias A, Silva R, Arruda M. A sequential injection system for indirect spectrophotometric determination of lactic acid in yogurt and fermented mash samples. Microchem J 2010. [DOI: 10.1016/j.microc.2010.02.016] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Jin MC, Chen XH, Cai MQ, Zhu Y. Eluent Generator Reagent Free Ion Chromatography with Electrospray Ionization Mass Spectrometry for Simultaneous Analysis of Organic Acids in Juices and Beverages. ANAL LETT 2010. [DOI: 10.1080/00032711003698812] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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