1
|
Manconi M, Rezvani M, Manca ML, Escribano-Ferrer E, Fais S, Orrù G, Lammers T, Asunis F, Muntoni A, Spiga D, De Gioannis G. Bridging biotechnology and nanomedicine to produce biogreen whey-nanovesicles for intestinal health promotion. Int J Pharm 2023; 633:122631. [PMID: 36690128 DOI: 10.1016/j.ijpharm.2023.122631] [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: 10/08/2022] [Revised: 01/14/2023] [Accepted: 01/17/2023] [Indexed: 01/22/2023]
Abstract
New intestinal health-promoting biotechnological nanovesicles were manufactured by combining the main environmental pollutant generated from the cheese-making process, whey, with phospholipid, sodium hyaluronate and dextrin, thus overcoming environmental and medical challenges. An efficient, consolidated and eco-friendly preparation method was employed to manufacture the vesicles and the bioactive whey was obtained by mesophilic dark fermentation without external inoculum through a homolactic pathway, which was operated in such a way as to maximize the production of lactic acid. The biotechnological nutriosomes and hyalonutriosomes were relatively small (∼100 nm) and characterized by the net negative surface charge (>-30 mV). The addition of maltodextrin to the liposomes and especially to the hyalurosomes significantly stabilized the vesicles under acidic conditions, simulating the gastric environment, as their size and polydispersity index were significantly lower (p < 0.05) than those of the other formulations. The vesicles were effectively internalized by Caco-2 cells and protected them against oxidative stress. Nutriosomes promoted the proliferation of Streptococcus salivarius, a human commensal bacterium, to a better extent (p < 0.05) than liposomes and hyalurosomes, as a function of the concentration tested. These findings could open a new horizon in intestinal protection and health promotion by integrating biotechnology, nanomedicine, sustainability principles and bio-circular economy.
Collapse
Affiliation(s)
- Maria Manconi
- Department of Life and Environmental Sciences, University of Cagliari, Via Ospedale 72, 09124 Cagliari, Italy
| | - Maryam Rezvani
- Department of Life and Environmental Sciences, University of Cagliari, Via Ospedale 72, 09124 Cagliari, Italy; Department of Food Science and Technology, College of Agriculture, University of Tabriz, Tabriz, Iran.
| | - Maria Letizia Manca
- Department of Life and Environmental Sciences, University of Cagliari, Via Ospedale 72, 09124 Cagliari, Italy
| | - Elvira Escribano-Ferrer
- Biopharmaceutics and Pharmacokinetics Unit, Institute for Nanoscience and Nanotechnology, University of Barcelona, Barcelona, Spain
| | - Sara Fais
- Department of Surgical Science, Molecular Biology Service Lab (MBS), University of Cagliari, Via Ospedale 40, 09124 Cagliari, Italy
| | - Germano Orrù
- Department of Surgical Science, Molecular Biology Service Lab (MBS), University of Cagliari, Via Ospedale 40, 09124 Cagliari, Italy
| | - Twan Lammers
- Department of Nanomedicine and Theranostics, Institute for Experimental Molecular Imaging, RWTH Aachen University Clinic Forckenbeckstrasse 55, 52074 Aachen, Germany
| | - Fabiano Asunis
- Department of Civil and Environmental Engineering and Architecture, University of Cagliari, Piazza d'Armi, 09123, Cagliari, Italy
| | - Aldo Muntoni
- Department of Civil and Environmental Engineering and Architecture, University of Cagliari, Piazza d'Armi, 09123, Cagliari, Italy; National Research Council of Italy (CNR), Institute of Environmental Geology and Geoengineering (IGAG), Piazza d'Armi 1, 09123 Cagliari, Italy
| | - Daniela Spiga
- Department of Civil and Environmental Engineering and Architecture, University of Cagliari, Piazza d'Armi, 09123, Cagliari, Italy
| | - Giorgia De Gioannis
- Department of Civil and Environmental Engineering and Architecture, University of Cagliari, Piazza d'Armi, 09123, Cagliari, Italy; National Research Council of Italy (CNR), Institute of Environmental Geology and Geoengineering (IGAG), Piazza d'Armi 1, 09123 Cagliari, Italy
| |
Collapse
|
2
|
Dinkçi N, Akdeniz V, Akalın AS. Probiotic Whey-Based Beverages from Cow, Sheep and Goat Milk: Antioxidant Activity, Culture Viability, Amino Acid Contents. Foods 2023; 12:foods12030610. [PMID: 36766139 PMCID: PMC9914897 DOI: 10.3390/foods12030610] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2023] [Revised: 01/26/2023] [Accepted: 01/30/2023] [Indexed: 02/04/2023] Open
Abstract
Recently, the demand for goat and sheep cheese has increased mainly because of its nutritional and health benefits. As a result, an enormous amount of whey from various animal species is produced as a waste/by-product. The production of functional probiotic fermented beverages from different types of whey protein concentrates (WPC) could be a good way to valorize whey. Meanwhile, reduced environmental pollution and economic sustainability will be provided. In this study, probiotic beverages enriched with 1% kiwi powder were produced from goat, sheep, and cow WPC (15%). Moreover, Streptococcus salivarius subsp. thermophilus and the probiotic bacteria Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis were used for fermentation. The results showed that WPC significantly increased the protein content and acidity of beverages (p < 0.05). Production with WPC also improved the viability of probiotic bacteria and S. thermophilus, total phenolic compound (TPC), and antioxidant activity of beverages. The highest viability of probiotic bacteria (9.67 log CFU/mL for Bb-12 and, 9.35 log CFU/mL for L. acidophilus) was found in beverages produced from goat WPC. In addition, WPC increased the free amino acid content of beverages, and the highest essential amino acids and branched-chain amino acids were found in beverages produced from goat WPC as 146.19 mg/100 g and 70.31 mg/100 g, respectively (p < 0.05). Consequently, while production with goat, cow, and sheep WPC improved quality compared to the control, beverages produced from goat WPC excelled. The production of a functional probiotic beverage with goat WPC is promising for dairy technology.
Collapse
|
3
|
Development of Novel Whey-Mango Based Mixed Beverage: Effect of Storage on Physicochemical, Microbiological, and Sensory Analysis. Foods 2023; 12:foods12020237. [PMID: 36673328 PMCID: PMC9858226 DOI: 10.3390/foods12020237] [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: 12/05/2022] [Revised: 12/29/2022] [Accepted: 12/31/2022] [Indexed: 01/06/2023] Open
Abstract
The present study was aimed at developing whey-mango-based mixed beverages and characterizing their physicochemical properties. Three different formulations were prepared by varying proportions of whey and mango (sample-1 = 60:20 mL, sample-2 = 65:15 mL, and sample-3 = 70:10 mL). Prepared beverage samples during 25 days of storage revealed a significant increase in acidity (0.27 ± 0.02−0.64 ± 0.03%), TSS (17.15 ± 0.01−18.20 ± 0.01 °Brix); reducing sugars (3.01 ± 0.01−3.67 ± 0.01%); moisture (74.50 ± 0.02−87.02 ± 0.03%); protein (5.67 ± 0.02−7.58 ± 0.01%); fat (0.97 ± 0.01−1.39 ± 0.04%); and carbohydrate (18.01 ± 0.02−3.45 ± 0.02%). The sedimentation rate was only 1%. The total plate count for the prepared samples ranged from 3.32 ± 0.08 to 3.49 ± 0.15 log CFU/mL while yeast and mold counts varied between 0.48 ± 0.01 to 1.85 ± 0.11 Log CFU/mL. The coliform count was below the detection limit (<1). The overall sensory score revealed that the whey beverage with more mango juice could attain acceptable quality upon processing. Based on the findings, it may be concluded that whey can be utilized with fruits and vegetables to develop whey-based beverages.
Collapse
|
4
|
Sampath V, Song JH, Jeong J, Mun S, Han K, Kim IH. Nourishing neonatal piglets with synthetic milk and Lactobacillus sp. at birth highly modifies the gut microbial communities at the post-weaning stage. Front Microbiol 2022; 13:1044256. [PMID: 36532479 PMCID: PMC9748437 DOI: 10.3389/fmicb.2022.1044256] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Accepted: 11/03/2022] [Indexed: 03/07/2024] Open
Abstract
The importance of probiotics in pig production is widely recognized. However, the precise role of probiotics in regulating the gut microbiota of piglets has not been assessed extensively. Therefore, we intend to examine whether suckling pigs ingesting with synthetic milk (SM) and probiotics along with mother milk has a carryover effect on its growth and gut health at the post-weaning stage. A total of 40 [Duroc× (Yorkshire× Landrace)] neonates with an initial BW of 1.49 ± 0.28 kg were assigned to one of two treatments groups: control (CON) and treatment (TRT). Control group piglets were nourished with synthetic milk, while TRT group piglets were nourished SM with (1 × 109 CFU/g) Lactobacillus sp. probiotics. The treatment group piglets showed higher (p < 0.05) body weight and daily gain at week 3 than the CON group piglets. 16S metagenome sequencing showed average demultiplexed reads and denoised reads counts of 157,399 and 74,945, respectively. The total ASV taxonomy number classified with a confidence threshold > 70% (default) on sequence alignment with the SILVA v138 reference database was 4,474. During week 1, Escherichia-Shigella, Clostridium sensu stricto 1, and Bacteroides were confirmed as the major dominant bacterial genera in both the groups at the genus level. However, during week 2, the relative proportion of Escherichia-Shigella, Clostridium sensu stricto 1, and Proteobacteria was decreased, while that of Lactobacillus and Bacteroidota was increased in pigs receiving the probiotic supplement. During weeks 2 and 3, Firmicutes, Proteobacteria, and Bacteroidota phyla were dominant in both groups. During week 6, the relative proportion of Proteobacteria was slightly increased in both groups. Furthermore, Prevotella was confirmed as the major dominant bacterial genus in both groups during weeks 3 and 6. This study suggests that nourishing neonatal piglets with synthetic milk and Lactobacillus sp. probiotics from birth to 21 days would be beneficial to enhance the gut health of piglets and to overcome post-weaning mortality.
Collapse
Affiliation(s)
- Vetriselvi Sampath
- Department of Animal Resource and Science, Dankook University, Cheonan, South Korea
| | - Jun Ho Song
- Department of Animal Resource and Science, Dankook University, Cheonan, South Korea
| | - Jinuk Jeong
- Department of Bio-Convergence Engineering, Dankook University, Cheonan, South Korea
| | - Seyoung Mun
- Department of Bio-Convergence Engineering, Dankook University, Cheonan, South Korea
- Department of Microbiology, College of Science and Technology, Dankook University, Cheonan, South Korea
| | - Kyudong Han
- Department of Bio-Convergence Engineering, Dankook University, Cheonan, South Korea
- Department of Microbiology, College of Science and Technology, Dankook University, Cheonan, South Korea
- Center for Bio Medical Engineering Core Facility, Dankook University, Cheonan, South Korea
| | - In Ho Kim
- Department of Animal Resource and Science, Dankook University, Cheonan, South Korea
| |
Collapse
|
5
|
Lactobacillus fermentum (MTCC-5898) based fermented whey renders prophylactic action against colitis by strengthening the gut barrier function and maintaining immune homeostasis. Microb Pathog 2022; 173:105887. [DOI: 10.1016/j.micpath.2022.105887] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Revised: 11/07/2022] [Accepted: 11/14/2022] [Indexed: 11/18/2022]
|
6
|
Malik S, Krishnaswamy K, Mustapha A. Development and functional characterization of complementary food using kodo and proso millet with acid whey from Greek yogurt processing. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16051] [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]
Affiliation(s)
- Sargun Malik
- Division of Food, Nutrition and Exercise Sciences University of Missouri Columbia Missouri USA
| | - Kiruba Krishnaswamy
- Division of Food, Nutrition and Exercise Sciences University of Missouri Columbia Missouri USA
- Department of Biomedical, Biological and Chemical Engineering University of Missouri Columbia Missouri USA
| | - Azlin Mustapha
- Division of Food, Nutrition and Exercise Sciences University of Missouri Columbia Missouri USA
| |
Collapse
|
7
|
Bacterial Diversity and Dynamics during Spontaneous Cheese Whey Fermentation at Different Temperatures. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8070342] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The effect of temperature (32–50 °C) on bacterial dynamics and taxonomic structure was evaluated during spontaneous whey fermentation for lactic acid production. Bacterial plate count in fresh whey (5 log CFU/mL) increased in two orders of magnitude after 60 h of fermentation (7 log CFU/mL), followed by one log reduction after 120 h (6 log CFU/mL) at 37 and 42 °C. Streptococcus and Lactobacillus counts ranged between 5–9 and 5–8 log CFU/mL, respectively. High-throughput sequencing of the 16S rRNA gene (V3-V4 region) used as a taxonomic marker revealed thirteen different bacterial phyla. Actinobacteria, Bacteroidetes, Firmicutes, and Proteobacteria were detected in all fermentation treatments (32–50 °C, 0–120 h), where Firmicutes was the predominant phylum. Bacterial diversity included more than 150 bacterial genera with predominant lactic acid bacteria (belonging to Firmicutes) such as Lactobacillus, Lactococcus, Streptococcus, and Tetragenococcus. At the species level, fresh whey presented 61 predominant species (relative abundance > 0.05%); however, only 57.4% of these resisted the fermentation conditions (most of them belonging to lactic acid bacteria genera). Tetragenococcus halophilus, Lactococcus lactis, and Enterococcus casseliflavus were the predominant bacteria found in all treatments. Temperatures between 37–42 °C were more favorable for lactic acid production and could be considered appropriate conditions for fermented whey production and for the standardization of some artisanal cheese-making processes requiring acid whey addition for milk coagulation. The diversity of native beneficial bacteria found in fresh whey offers attractive technological characteristics, and their fermentative capacity would represent a biotechnological option to add value to cheese whey.
Collapse
|
8
|
Exploring the potential of Lactobacillus and Saccharomyces for biofunctionalities and the release of bioactive peptides from whey protein fermentate. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101758] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
9
|
Fischer C, Kleinschmidt T. Valorisation of sweet whey by fermentation with mixed yoghurt starter cultures with focus on galactooligosaccharide synthesis. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105068] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
|
10
|
Cai W, Wang Y, Hou Q, Zhang Z, Tang F, Shan C, Yang X, Guo Z. Rice varieties affect bacterial diversity, flavor, and metabolites of zha-chili. Food Res Int 2021; 147:110556. [PMID: 34399533 DOI: 10.1016/j.foodres.2021.110556] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 06/14/2021] [Accepted: 06/21/2021] [Indexed: 02/03/2023]
Abstract
The structure and diversity of bacterial communities in spontaneously fermented zha-chili prepared using two different rice varieties (glutinous rice and indica rice) were investigated using high-throughput sequencing. Through metabolic pathway prediction, electronic senses and metabolite analysis, the relationships among the rice varieties used for preparation and the bacterial microbiota, flavor, and organic acid/amino acid metabolites in zha-chili were elucidated. We observed that the structure of bacterial communities in zha-chili samples differed significantly with the rice variety used during fermentation (p < 0.05), and that there was a greater abundance of bacterial species in zha-chili prepared using glutinous rice. Lactic acid bacteria were predominant in zha-chili, with an average relative abundance of 77.09%. The aroma of zha-chili was influenced by the raw material itself, while the characteristic tastes of zha-chili - including sourness, umami and richness - were significantly correlated with the bacterial microbiota. In addition, the abundance of lactic acid bacteria was positively correlated with the levels of organic acids and negatively correlated with the levels of amino acids. This also made the zha-chili prepared using glutinous rice sourer and imparted more umami taste to the zha-chili prepared using indica rice. Our observations provide a reference for the evaluation of zha-chili quality and could effectively guide the improvement of zha-chili products.
Collapse
Affiliation(s)
- Wenchao Cai
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, PR China; Xiangyang Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, PR China; School of Food Science, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China; Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China.
| | - Yurong Wang
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, PR China; Xiangyang Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, PR China.
| | - Qiangchuan Hou
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, PR China; Xiangyang Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, PR China.
| | - Zhendong Zhang
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, PR China; Xiangyang Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, PR China.
| | - Fengxian Tang
- School of Food Science, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China; Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China.
| | - Chunhui Shan
- School of Food Science, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China; Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China.
| | - Xinquan Yang
- School of Food Science, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China; Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China.
| | - Zhuang Guo
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, PR China; Xiangyang Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, PR China.
| |
Collapse
|
11
|
Kaur H, Gupta T, Kapila S, Kapila R. Protective effects of potential probiotic Lactobacillus rhamnosus (MTCC-5897) fermented whey on reinforcement of intestinal epithelial barrier function in a colitis-induced murine model. Food Funct 2021; 12:6102-6116. [PMID: 34047732 DOI: 10.1039/d0fo02641g] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
Fermented foods provide essential nutritional components and bioactive molecules that have beneficial effects on several gastrointestinal disorders. In the present investigation, the potential protective effects of whey fermented with probiotic Lactobacillus rhamnosus MTCC-5897 on gastrointestinal health in a murine ulcerative colitis model induced by dextran sulfate sodium (DSS) were evaluated. Pre-consumption of whey fermented with probiotic L. rhamnosus (PFW) before colitis induction significantly reduced (p < 0.01) the disease activity index and improved (p < 0.05) the hematological parameters and histological scores. The considerably diminished levels (p < 0.01) of pro-inflammatory markers (IL-4, TNF-α, CRP and MPO activity) and the enhanced (p < 0.05) levels of the anti-inflammatory cytokine TGF-β with IgA in the intestine upon feeding PFW appeared to prevent inflammation on colitis induction. Transcriptional modulations in pathogen recognition receptors (TLR-2/4) and tight junctional genes (ZO-1, occludin, claudin-1) along with localized distribution of junctional (claudin-1, occludin and ZO-1) and cytoskeleton (actin) proteins improved immune homeostasis and intestinal barrier integrity. Besides, significantly reduced (p < 0.05) levels of the FITC-dextran marker in serum upon consumption of PFW directly confirmed the healthy status of the host gut.
Collapse
Affiliation(s)
- Harpreet Kaur
- Animal Biochemistry Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132001, India.
| | - Taruna Gupta
- Animal Biochemistry Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132001, India.
| | - Suman Kapila
- Animal Biochemistry Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132001, India.
| | - Rajeev Kapila
- Animal Biochemistry Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132001, India.
| |
Collapse
|
12
|
[Lactic starter cultures to improve the oat bioactive compounds]. Rev Argent Microbiol 2021; 53:333-342. [PMID: 33593664 DOI: 10.1016/j.ram.2020.12.002] [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: 05/08/2020] [Revised: 09/17/2020] [Accepted: 12/10/2020] [Indexed: 11/21/2022] Open
Abstract
The objective of this work was to study lactic fermentation as a biostrategy to enhance the antioxidant activity of oats. The adaptability of 31 strains of lactic bacteria (LB) in an oats/water system (OWS/SAA) was evaluated, measuring growth, acidification and fermentation activity (impedimetric method; detection time [DT], maximum rate of conductance change [MRCC/VMCC] and percentage of conductance change [PCC]). Moreover, the content of phenolic compounds (PC) was determined using the Folin-Ciocalteu method (gallic acid equivalents [GAE]), free peptides and amino acids and free radical scavenging activity (DPPH• and ABTS•+ methods) of methanolic and aqueous extracts obtained from fermented OWS/SAAs (fOWS/SAAf) were determined. Six strains have shown the best adaptability to SAA, with high values of VMCC (0.34-0.47 μS/min) and PCC (53.6-66.6%), and low values of DT (≤ 3 h). In these f/OWS/SAAf the chemical composition was also modified (PC concentration, peptides and free amino acids) with strain-dependent behavior. The PC content in f/OWS/SAAf using these six strains (29.1-36.9 μg GAE/ml) was higher than the control content in OWS/SAA control (17.1 ± 1.9 μg GAE/ml). An increase (9-25.5%) in antioxidant activity in f/OWS/SAAf methanolic extracts was detected using both methods. Minor modifications were observed in the peptide and free amino acid content of SAA and their antioxidant activity. Our results show LB ability to adapt to oat as fermentation substrate and increase the content of its antioxidant compounds.
Collapse
|
13
|
Tian L, Hu S, Jia J, Tan W, Yang L, Zhang Q, Liu X, Duan X. Effects of short-term fermentation with lactic acid bacteria on the characterization, rheological and emulsifying properties of egg yolk. Food Chem 2020; 341:128163. [PMID: 33035853 DOI: 10.1016/j.foodchem.2020.128163] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2020] [Revised: 08/07/2020] [Accepted: 09/19/2020] [Indexed: 10/23/2022]
Abstract
Lactic acid bacteria fermentation is a safe and green technology that can modify the function of food ingredients (including proteins). In this article, egg yolks were subjected to fermentation with commercial lactic acid bacteria for 0, 3, 6 and 9 h, respectively. After fermentation treatment, the microbial composition has changed obviously (Streptococcus thermophilus increased significantly). The free sulfhydryl group (SH) contents and surface hydrophobicity of egg yolk proteins were significantly reduced. The rheological results indicated that the treated egg yolks possessed a decreased apparent viscosity. Correspondingly, the emulsifying activity of egg yolk was enhanced from 9.07 to 19.55, 23.40 and 24.61 m2/g for 3, 6 and 9 h of fermentation, respectively. And the emulsifying stability reached the maximum after 3 h of fermentation. This study investigated the relationship between structure and properties of yolk proteins, and showed that lactic acid fermentation endued egg yolk with better emulsifying properties.
Collapse
Affiliation(s)
- Liangjie Tian
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Shuting Hu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Jie Jia
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China.
| | - Wen Tan
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China.
| | - Lu Yang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China.
| | - Qinjun Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China.
| | - Xiang Duan
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China.
| |
Collapse
|
14
|
León-López A, Pérez-Marroquín XA, Campos-Lozada G, Campos-Montiel RG, Aguirre-Álvarez G. Characterization of Whey-Based Fermented Beverages Supplemented with Hydrolyzed Collagen: Antioxidant Activity and Bioavailability. Foods 2020; 9:foods9081106. [PMID: 32806694 PMCID: PMC7465771 DOI: 10.3390/foods9081106] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2020] [Revised: 08/04/2020] [Accepted: 08/10/2020] [Indexed: 02/08/2023] Open
Abstract
In this study, the preparation of a milk whey-based beverage with the addition of different concentrations of hydrolyzed collagen (0.3%, 0.5%, 0.75%, and 1%) was carried out. The control was considered at a concentration of 0%. Physicochemical properties, viscosity, antioxidant activity, and microbiological parameters were evaluated. The 1% collagen treatment showed the highest protein content (9.75 ± 0.20 g/L), as well as radical inhibition for ATBS (48.30%) and DPPH (30.06%). There were no significant differences (p ≥ 0.05) in the fat and lactose parameters. However, the pH in the control treatment was lower compared to beverages treated with hydrolyzed collagen. Fourier transform-infrared spectroscopy showed spectra characteristic of lactose and collagen amides. The viscosity increased significantly as the concentration of hydrolyzed collagen increased. The addition of hydrolyzed collagen increased the bioavailability, nutritional value, and the antioxidant activity of the beverage. Hydrolyzed collagen acted as an antimicrobial agent, as there was no presence of microorganism pathogens observed in the treated beverages.
Collapse
Affiliation(s)
- Arely León-López
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Avenida Universidad Kilometro 1, Tulancingo C.P. 43600, Hidalgo, Mexico; (A.L.-L.); (X.A.P.-M.); (G.C.-L.); (R.G.C.-M.)
| | - Xóchitl Alejandra Pérez-Marroquín
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Avenida Universidad Kilometro 1, Tulancingo C.P. 43600, Hidalgo, Mexico; (A.L.-L.); (X.A.P.-M.); (G.C.-L.); (R.G.C.-M.)
| | - Gieraldin Campos-Lozada
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Avenida Universidad Kilometro 1, Tulancingo C.P. 43600, Hidalgo, Mexico; (A.L.-L.); (X.A.P.-M.); (G.C.-L.); (R.G.C.-M.)
| | - Rafael G. Campos-Montiel
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Avenida Universidad Kilometro 1, Tulancingo C.P. 43600, Hidalgo, Mexico; (A.L.-L.); (X.A.P.-M.); (G.C.-L.); (R.G.C.-M.)
| | - Gabriel Aguirre-Álvarez
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Avenida Universidad Kilometro 1, Tulancingo C.P. 43600, Hidalgo, Mexico; (A.L.-L.); (X.A.P.-M.); (G.C.-L.); (R.G.C.-M.)
- Uni-Collagen S.A. de C.V., Arnulfo González No. 203, El Paraíso, Tulancingo C.P. 43684, Hidalgo, Mexico
- Correspondence: ; Tel.: +52-775-145-9265
| |
Collapse
|
15
|
Jiang Y, Jia J, Xiong D, Xu X, Yang Y, Liu X, Duan X. Effects of short-term fermentation with lactic acid bacteria on egg white: Characterization, rheological and foaming activities. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105507] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
|
16
|
Malaka R, Maruddin F, Dwyana Z, Vargas MV. Assessment of exopolysaccharide production by Lactobacillus delbrueckii subsp. bulgaricus ropy strain in different substrate media. Food Sci Nutr 2020; 8:1657-1664. [PMID: 32180973 PMCID: PMC7063361 DOI: 10.1002/fsn3.1452] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2019] [Accepted: 01/05/2020] [Indexed: 12/30/2022] Open
Abstract
The aim of this research was to determine the optimal medium for Exopolysaccharides (EPS) production by a Lactobacillus delbrueckii subsp. bulgaricus ropy strain isolated from a locally produced commercial fermented milk, in reconstituted skim milk (RSM) 10% (w/v), milk whey (MW), and soy milk whey (SMW), under optimal growth conditions for this strain. Milk whey was made by coagulating fresh milk using papaya latex 3% (v/v); soy milk whey was obtained from tofu household industry. The chemical composition of the substrate media was determined by proximate analysis, and sterilization was accomplished in an autoclave at 121°C for 15 min. Culture media were inoculated with 1% (v/v) of a starter culture of L. delbrueckii subsp. bulgaricus and then incubated at 30°C for 16 hr. EPS production, lactic acid content, cell counting, and pH were determined after the media were cooled at 5°C. Findings showed that on the basis of the growth characteristics of L. delbrueckii subsp. bulgaricus, the best medium for EPS production was RSM 10% (258.60 ± 26.86 mg/L) compared to the milk whey (69.60 ± 9.48 mg/L) and soy milk whey (49.80 ± 9.04 mg/L).
Collapse
Affiliation(s)
- Ratmawati Malaka
- Laboratory of Biotechnology of Milk Processing Department of Animal Science Faculty of Animal Science Hasanuddin University Makassar Indonesia
| | - Fatma Maruddin
- Laboratory of Biotechnology of Milk Processing Department of Animal Science Faculty of Animal Science Hasanuddin University Makassar Indonesia
| | - Zaraswati Dwyana
- Laboratory of Microbiology Department of Biology Faculty of Mathematic and Natural Sciences Hasanuddin University Makassar Indonesia
| | - Maynor V Vargas
- Laboratory of Chemistry and Applied Biosciences National Technical University (UTN) Alajuela Costa Rica
| |
Collapse
|
17
|
Valorization of cheese whey using microbial fermentations. Appl Microbiol Biotechnol 2020; 104:2749-2764. [DOI: 10.1007/s00253-020-10408-2] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2019] [Revised: 01/19/2020] [Accepted: 01/23/2020] [Indexed: 02/07/2023]
|
18
|
Cheese Whey Fermentation by Its Native Microbiota: Proteolysis and Bioactive Peptides Release with ACE-Inhibitory Activity. FERMENTATION-BASEL 2020. [DOI: 10.3390/fermentation6010019] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
Cheese whey contains about 20% of the total milk protein and has high nutritional and technological value, as well as attractive biological properties. Whey protein represents an important source of bioactive peptides with beneficial effects on health (e.g., antioxidant, antidiabetic, antihypertensive, etc.). Microbiota in cheese whey can hydrolyze proteins and generate bioactive peptides through a fermentation process. The objective of this study was to evaluate the effect of temperature on the fermentation of cheese whey by its native microbiota, and the action of microbial proteolytic activity on whey proteins to release peptides with inhibitory activity of the angiotensin-converting enzyme (ACE). Whey proteins hydrolysis occurred at all incubation temperatures evaluated (32–50 °C), with the major proteolytic effect within the range of 35–42 °C. Minor whey proteins (i.e., Lf, bovine serum albumin (BSA), and IgG) were more susceptible to degradation, while β-lactoglobulin and α-lactalbumin showed major resistance to microbial proteolytic action. Alfa-amino groups increased from 36 to 360–456 µg Gly/mL after 120 h of fermentation. A higher lactic acid production (11.32–13.55 g/L) and lower pH (3.3–3.5) were also observed in the same temperature range (32–42 °C). In addition, ACE-inhibitory activity increased from 22% (unfermented whey) to 60–70% after 120 h of fermentation. These results suggest that the fermentation of cheese whey by its native microbiota represents an attractive process to give value to whey for the production of whey-based beverages or functional foods with potential antihypertensive properties.
Collapse
|
19
|
Tirloni E, Vasconi M, Cattaneo P, Moretti V, Bellagamba F, Bernardi C, Stella S. A possible solution to minimise
scotta
as a food waste: A sports beverage. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12647] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Erica Tirloni
- Department of Health, Animal Science and Food Safety Università degli Studi di Milano Via Celoria 10 IT‐20133 Milan Italy
| | - Mauro Vasconi
- Department of Health, Animal Science and Food Safety Università degli Studi di Milano Via Celoria 10 IT‐20133 Milan Italy
| | - Patrizia Cattaneo
- Department of Health, Animal Science and Food Safety Università degli Studi di Milano Via Celoria 10 IT‐20133 Milan Italy
| | - Vittorio Moretti
- Department of Health, Animal Science and Food Safety Università degli Studi di Milano Via Celoria 10 IT‐20133 Milan Italy
| | - Federica Bellagamba
- 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
| | - Simone Stella
- Department of Health, Animal Science and Food Safety Università degli Studi di Milano Via Celoria 10 IT‐20133 Milan Italy
| |
Collapse
|
20
|
Skryplonek K, Dmytrów I, Mituniewicz-Małek A. Probiotic fermented beverages based on acid whey. J Dairy Sci 2019; 102:7773-7780. [DOI: 10.3168/jds.2019-16385] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2019] [Accepted: 05/14/2019] [Indexed: 11/19/2022]
|
21
|
Santos WM, Nobre MS, Cavalcanti MT, dos Santos KMO, Salles HO, Alonso Buriti FC. Proteolysis of reconstituted goat whey fermented by
Streptococcus thermophilus
in co‐culture with commercial probiotic Lactobacillus strains. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12621] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Affiliation(s)
- Widson Michael Santos
- Programa de Pós‐Graduação em Ciências Farmacêuticas Universidade Estadual da Paraíba Rua Juvêncio Arruda, s/n Campina Grande 58429-600 PB Brazil
- Programa de Pós‐Graduação em Inovação Terapêutica Universidade Federal de Pernambuco Av. da Engenharia Recife PE 50670‐420 Brazil
| | - Michelangela Suelleny Nobre
- Programa de Pós‐Graduação em Ciências Farmacêuticas Universidade Estadual da Paraíba Rua Juvêncio Arruda, s/n Campina Grande 58429-600 PB Brazil
- Programa de Pós‐Graduação em Ciências Farmacêuticas Universidade Federal de Pernambuco Av. da Engenharia Recife PE 50740‐600 Brazil
| | - Mônica Tejo Cavalcanti
- Unidade Acadêmica de Tecnologia de Alimentos, Universidade Federal de Campina Grande Rua Jairo Vieira Feitosa, 1770 Pombal 58840-000 PB Brazil
| | - Karina Maria Olbrich dos Santos
- Embrapa Agroindústria de Alimentos Empresa Brasileira de Pesquisa Agropecuária Av. das Américas, 29501 Rio de Janeiro RJ 23020‐470 Brazil
| | - Hévila Oliveira Salles
- Embrapa Caprinos e Ovinos Empresa Brasileira de Pesquisa Agropecuária P.O. Box 145 Sobral CE 62010‐970 Brazil
| | - Flávia Carolina Alonso Buriti
- Departamento de Farmácia, Centro de Ciências Biológicas e da Saúde Universidade Estadual da Paraíba Rua Juvêncio Arruda, s/n Campina Grande PB 58429‐600 Brazil
| |
Collapse
|
22
|
Rezazadeh-Bari M, Najafi-Darmian Y, Alizadeh M, Amiri S. Numerical optimization of probiotic Ayran production based on whey containing transglutaminase and Aloe vera gel. Journal of Food Science and Technology 2019; 56:3502-3512. [PMID: 31274918 DOI: 10.1007/s13197-019-03841-3] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/16/2019] [Accepted: 05/20/2019] [Indexed: 01/09/2023]
Abstract
The purpose of this study was to optimize the functional properties of probiotic Ayran. Two-level fractional factorial design with four center points was used to investigate the effect of five independent variables including, reconstructed whey protein (70-90% of milk), salt (0.5-1 g/100 g), Aloe vera gel (0-30 g/100 g), transglutaminase enzyme (0-14 unit/100 g) and storage time (1-21 days). The viability of Lactobacillus acidophilus La-5 and other physicochemical properties such as pH, acidity, viscosity, sedimentation, and color were modeled and then optimized using desirability function method. Results showed that reconstructed whey protein and Aloe vera gel significantly affected the viability of L. acidophilus La-5 and other physicochemical properties (p < 0.05). The viability of L. acidophilus La-5 and viscosity decreased by increasing of whey protein percentage from 70 to 90. Maximum L. acidophilus La-5 count was observed in samples with a minimum level of whey protein and maximum level of Aloe vera gel. Milk replacement with whey protein up to 90% caused to decrease acidity and viscosity significantly but sedimentation increased (p < 0.05). Optimum condition for production of functional Ayran determined as follow: Aloe vera gel concentration: 25.7%, reconstructed whey protein: 70%, salt: 0.58% and transglutaminase enzyme: 5 unit/100 mL.
Collapse
Affiliation(s)
- Mahmoud Rezazadeh-Bari
- 1Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - Younes Najafi-Darmian
- 1Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - Mohammad Alizadeh
- 1Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - Saber Amiri
- 2Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
| |
Collapse
|
23
|
Simonis P, Kersulis S, Stankevich V, Sinkevic K, Striguniene K, Ragoza G, Stirke A. Pulsed electric field effects on inactivation of microorganisms in acid whey. Int J Food Microbiol 2019; 291:128-134. [PMID: 30496942 DOI: 10.1016/j.ijfoodmicro.2018.11.024] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2018] [Revised: 11/08/2018] [Accepted: 11/20/2018] [Indexed: 01/11/2023]
Abstract
Prospects of pulsed electric field technology application on acid whey concentrate pretreatment were analyzed. Stationary and flow pre-treatment systems were combined with different treatment parameters: electric field strength (E = 39 kV/cm, 95 kV/cm, 92 kV/cm), pulse duration (τ = 60 ns, 90 ns, 1000 ns) and pulse number (pn = up to 100 pulses). Isolates of Saccharomyces sp. and Lactobacillus sp. were predominant in concentrate. Significant non-thermal inactivation effect was achieved after PEF treatment. Exposure to short pulses selectively inactivated yeast cells, as a result PEF technology can be applied for low-energy acid whey processing.
Collapse
Affiliation(s)
- Povilas Simonis
- Laboratory of Bioelectrochemistry, State Research Institute, Center for Physical Sciences and Technology, Sauletekio ave. 3, LT-10257 Vilnius, Lithuania
| | - Skirmantas Kersulis
- High Power Pulse Laboratory, State Research Institute, Center for Physical Sciences and Technology, Sauletekio ave. 3, LT-10257, Vilnius, Lithuania
| | - Voitech Stankevich
- High Power Pulse Laboratory, State Research Institute, Center for Physical Sciences and Technology, Sauletekio ave. 3, LT-10257, Vilnius, Lithuania
| | - Kamilija Sinkevic
- Laboratory of Bioelectrochemistry, State Research Institute, Center for Physical Sciences and Technology, Sauletekio ave. 3, LT-10257 Vilnius, Lithuania
| | | | - Gregoz Ragoza
- Pieno Zvaigzdes Kaunas Department, Taikos ave. 90, LT-51181 Kaunas, Lithuania
| | - Arunas Stirke
- Laboratory of Bioelectrochemistry, State Research Institute, Center for Physical Sciences and Technology, Sauletekio ave. 3, LT-10257 Vilnius, Lithuania.
| |
Collapse
|
24
|
Pescuma M, Hébert E, Font G, Saavedra L, Mozzi F. Hydrolysate of β-lactoglobulin by Lactobacillus delbrueckii subsp. bulgaricus CRL 656 suppresses the immunoreactivity of β-lactoglobulin as revealed by in vivo assays. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2018.08.006] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
|
25
|
Hendy J, Warinner C, Bouwman A, Collins MJ, Fiddyment S, Fischer R, Hagan R, Hofman CA, Holst M, Chaves E, Klaus L, Larson G, Mackie M, McGrath K, Mundorff AZ, Radini A, Rao H, Trachsel C, Velsko IM, Speller CF. Proteomic evidence of dietary sources in ancient dental calculus. Proc Biol Sci 2018; 285:20180977. [PMID: 30051838 PMCID: PMC6083251 DOI: 10.1098/rspb.2018.0977] [Citation(s) in RCA: 44] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2018] [Accepted: 06/25/2018] [Indexed: 12/18/2022] Open
Abstract
Archaeological dental calculus has emerged as a rich source of ancient biomolecules, including proteins. Previous analyses of proteins extracted from ancient dental calculus revealed the presence of the dietary milk protein β-lactoglobulin, providing direct evidence of dairy consumption in the archaeological record. However, the potential for calculus to preserve other food-related proteins has not yet been systematically explored. Here we analyse shotgun metaproteomic data from 100 archaeological dental calculus samples ranging from the Iron Age to the post-medieval period (eighth century BC to nineteenth century AD) in England, as well as 14 dental calculus samples from contemporary dental patients and recently deceased individuals, to characterize the range and extent of dietary proteins preserved in dental calculus. In addition to milk proteins, we detect proteomic evidence of foodstuffs such as cereals and plant products, as well as the digestive enzyme salivary amylase. We discuss the importance of optimized protein extraction methods, data analysis approaches and authentication strategies in the identification of dietary proteins from archaeological dental calculus. This study demonstrates that proteomic approaches can robustly identify foodstuffs in the archaeological record that are typically under-represented due to their poor macroscopic preservation.
Collapse
Affiliation(s)
- Jessica Hendy
- Department of Archaeology, Max Planck Institute for the Science of Human History, Jena, Germany
- BioArCh, Department of Archaeology, University of York, York, UK
| | - Christina Warinner
- Department of Archaeogenetics, Max Planck Institute for the Science of Human History, Jena, Germany
- Laboratories of Molecular Anthropology and Microbiome Research, Department of Anthropology, University of Oklahoma, Norman, USA
- Institute for Evolutionary Medicine, ETH-Zürich, University of Zürich, Zürich, Switzerland
- Department of Periodontology, College of Dentistry, University of Oklahoma Health Sciences Center, Oklahoma, OK, USA
| | - Abigail Bouwman
- Institute for Evolutionary Medicine, ETH-Zürich, University of Zürich, Zürich, Switzerland
| | - Matthew J Collins
- BioArCh, Department of Archaeology, University of York, York, UK
- EvoGenomics, Natural History Museum of Denmark, University of Copenhagen, Copenhagen, Denmark
| | - Sarah Fiddyment
- BioArCh, Department of Archaeology, University of York, York, UK
| | - Roman Fischer
- Discovery Proteomics Facility, Target Discovery Institute, University of Oxford, Oxford, UK
| | - Richard Hagan
- Department of Archaeogenetics, Max Planck Institute for the Science of Human History, Jena, Germany
- Laboratories of Molecular Anthropology and Microbiome Research, Department of Anthropology, University of Oklahoma, Norman, USA
| | - Courtney A Hofman
- Laboratories of Molecular Anthropology and Microbiome Research, Department of Anthropology, University of Oklahoma, Norman, USA
| | - Malin Holst
- BioArCh, Department of Archaeology, University of York, York, UK
- York Osteoarchaeology Ltd, Bishop Wilton, York, UK
| | - Eros Chaves
- Department of Periodontology, College of Dentistry, University of Oklahoma Health Sciences Center, Oklahoma, OK, USA
- Pinellas Dental Specialties, Largo, FL 33776, USA
| | - Lauren Klaus
- Laboratories of Molecular Anthropology and Microbiome Research, Department of Anthropology, University of Oklahoma, Norman, USA
- Department of Periodontology, College of Dentistry, University of Oklahoma Health Sciences Center, Oklahoma, OK, USA
| | - Greger Larson
- The Palaeogenomics and Bio-Archaeology Research Network, Research Laboratory for Archaeology and the History of Art, University of Oxford, Oxford, UK
| | - Meaghan Mackie
- EvoGenomics, Natural History Museum of Denmark, University of Copenhagen, Copenhagen, Denmark
- Novo Nordisk Foundation Center for Protein Research, Faculty of Health and Medical Sciences, University of Copenhagen, Copenhagen, Denmark
| | - Krista McGrath
- BioArCh, Department of Archaeology, University of York, York, UK
| | - Amy Z Mundorff
- Department of Anthropology, College of Arts and Sciences, University of Tennessee, Knoxville, TN, USA
| | - Anita Radini
- BioArCh, Department of Archaeology, University of York, York, UK
| | - Huiyun Rao
- Key Laboratory of Vertebrate Evolution and Human Origins of Chinese Academy of Sciences, Institute of Vertebrate Paleontology and Paleoanthropology, Chinese Academy of Sciences, Beijing, People's Republic of China
| | - Christian Trachsel
- Functional Genomics Center, ETH-Zürich, University of Zürich, Zürich, Switzerland
| | - Irina M Velsko
- The Palaeogenomics and Bio-Archaeology Research Network, Research Laboratory for Archaeology and the History of Art, University of Oxford, Oxford, UK
| | - Camilla F Speller
- BioArCh, Department of Archaeology, University of York, York, UK
- Department of Anthropology, University of British Columbia, Vancouver, BC, Canada
| |
Collapse
|
26
|
Recovery of Nutraceuticals from Agri-Food Industry Waste by Lactic Acid Fermentation. BIOSYNTHETIC TECHNOLOGY AND ENVIRONMENTAL CHALLENGES 2018. [DOI: 10.1007/978-981-10-7434-9_11] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
|
27
|
Putra Syah S, Sumantri C, Isnafia Arief I, Taufik E. KARAKTERISTIK MINUMAN WHEY YANG DIFERMENTASIKAN DENGAN BAKTERI ASAM LAKTAT INDIGENUS ASAL DANGKE. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2017. [DOI: 10.6066/jtip.2017.28.2.129] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
|
28
|
Effect of the incorporation of Bifidobacterium BB-12 microencapsulated with sweet whey and inulin on the properties of Greek-style yogurt. Journal of Food Science and Technology 2017; 54:2804-2813. [PMID: 28928520 DOI: 10.1007/s13197-017-2717-2] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/18/2017] [Accepted: 05/23/2017] [Indexed: 10/19/2022]
Abstract
The effect of the addition of Bifidobacterium BB-12 microencapsulated by spray drying with sweet whey and inulin on the microbiological, physicochemical and texture properties of Greek-style yogurt was evaluated during 28 days of storage. The survival of this probiotic under simulated gastrointestinal conditions was assessed after this storage time. Three formulations of Greek-style yogurt were produced: Control (with free cells); SW (with microcapsules produced only with sweet whey); and SWI (with microcapsules produced with sweet whey and inulin). The counts of Bifidobacterium BB-12 remained stable during storage in the Control yogurt and in the SW yogurt, while a slight decrease occurred in the SWI yogurt. Nevertheless, the addition of microcapsules improved the survival of S. thermophilus and L. bulgaricus in the SW yogurt after 14 days of storage. In general, incorporation of microcapsules into Greek-style yogurt affected specific physicochemical and textural properties of the samples. A decrease in the probiotic survival rate during gastrointestinal simulation was observed for all samples; however, it was more pronounced in the SWI yogurt. Even though the protective effect of the microcapsules was not evident, the results showed that Greek-style yogurt is a promising carrier for incorporation of Bifidobacterium BB-12.
Collapse
|
29
|
Brasca M, Hogenboom JA, Morandi S, Rosi V, D'Incecco P, Silvetti T, Pellegrino L. Proteolytic Activity and Production of γ-Aminobutyric Acid by Streptococcus thermophilus Cultivated in Microfiltered Pasteurized Milk. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:8604-8614. [PMID: 27787997 DOI: 10.1021/acs.jafc.6b03403] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
A set of 191 strains of Streptococcus thermophilus were preliminarily screened for the presence of the genes codifying for cell envelope-associated proteinase (prtS) and for glutamate decarboxylase (gadB) responsible for γ-aminobutyric acid (GABA) production. The growth and proteolytic activity of the gadB-positive strains (9 presenting the prtS gene and 11 lacking it) were studied in microfiltered pasteurized milk. Degradation of both caseins (capillary electrophoresis) and soluble nitrogen fractions (HPLC) and changes in the profile of free amino acids (FAAs; ion-exchange chromatography) were evaluated at inoculation and after 6 and 24 h of incubation at 41 °C. None of the strains was capable of hydrolyzing caseins and β-lactoglobulin, and only two hydrolyzed part of α-lactalbumin, these proteins being present in their native states in pasteurized milk. Contrarily, most strains were able to hydrolyze peptones and peptides. For initial growth, most strains relied on the FAAs present in milk, whereas, after 6 h, prtS+ strains released variable amounts of FAA. One prtS+ strain expressed a PrtS- phenotype, and two prtS- strains showed a rather intense proteolytic activity. Only five strains (all prtS+) produced GABA, in variable quantities (up to 100 mg/L) and at different rates, depending on the acidification strength. Addition of glutamate did not induce production of GABA in nonproducing strains that, however, unexpectedly were shown to adopt the degradation of arginine into citrulline and ornithine as an alternative acid resistance system and likely as a source of ATP.
Collapse
Affiliation(s)
- Milena Brasca
- Institute of Sciences of Food Production, National Research Council of Italy , Milan, Italy
| | - Johannes A Hogenboom
- Department of Food, Environmental and Nutritional Sciences, University of Milan , Milan, Italy
| | - Stefano Morandi
- Institute of Sciences of Food Production, National Research Council of Italy , Milan, Italy
| | - Veronica Rosi
- Department of Food, Environmental and Nutritional Sciences, University of Milan , Milan, Italy
| | - Paolo D'Incecco
- Department of Food, Environmental and Nutritional Sciences, University of Milan , Milan, Italy
| | - Tiziana Silvetti
- Institute of Sciences of Food Production, National Research Council of Italy , Milan, Italy
| | - Luisa Pellegrino
- Department of Food, Environmental and Nutritional Sciences, University of Milan , Milan, Italy
| |
Collapse
|
30
|
Artime A, Laca A, Laca A, Díaz M. Alcoholic beverage from the egg yolk aqueous fraction. JOURNAL OF THE INSTITUTE OF BREWING 2016. [DOI: 10.1002/jib.371] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Ainhoa Artime
- Department of Chemical and Environmental Engineering University of Oviedo C/Julián Clavería s/n 33071 Oviedo Spain
| | - Amanda Laca
- Scientist‐Technical Services (Food Technology Laboratory) University of Oviedo C/Fernando Bonguera s/n 33071 Oviedo Spain
| | - Adriana Laca
- Department of Chemical and Environmental Engineering University of Oviedo C/Julián Clavería s/n 33071 Oviedo Spain
| | - Mario Díaz
- Department of Chemical and Environmental Engineering University of Oviedo C/Julián Clavería s/n 33071 Oviedo Spain
| |
Collapse
|
31
|
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]
|
32
|
Kim JH, Yeon SJ, Hong GE, Park W, Lee CH. Effects of Whey Powder Supplementation on Dry-Aged Meat Quality. Korean J Food Sci Anim Resour 2016; 36:397-404. [PMID: 27433111 PMCID: PMC4942555 DOI: 10.5851/kosfa.2016.36.3.397] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2016] [Revised: 05/09/2016] [Accepted: 05/23/2016] [Indexed: 11/25/2022] Open
Abstract
The objective of this study was to determine the effect of dietary supplementation with whey powder (WP, 1g/kg feed) from weaning to slaughter (150 d) on dry-aged loin quality of pigs. Fifty-eight pigs were randomly divided into two dietary treatment groups (seven replications of four pigs per treatments). Basal diet with 0.1% whey powder was supplied to the WP group. Basal diet was used for the control group (CON). Diet whey protein did not appear to influence the moisture or protein contents. However, ash and fat contents were significantly (p<0.05) decreased in the WP group compared to the control group. Drip loss was significantly (p<0.05) lower in the WP group than that of the control group. Increasing redness with decreasing lightness was found in the inner loin of the WP group. Calcium and iron contents in the WP group were significantly higher than those in the control group. Protein degradation was higher in the WP group than that in the control group (p<0.05), whereas shear force was lower in the WP group than that in the control group (p<0.05). In conclusion, the basal diet supplemented with 0.1% whey powder influence negatively the lipid oxidation of meat whereas the texture property and mineral composition of meat from whey powder fed pigs are developed.
Collapse
Affiliation(s)
| | | | | | | | - Chi-Ho Lee
- Corresponding author: Chi-Ho Lee, Konkuk University of Food Science and Technology, Seoul 05029, Korea. Tel: +82-2-450-3681, Fax: +82-2-450-1948, E-mail:
| |
Collapse
|
33
|
Potential use of scotta, the by-product of the ricotta cheese manufacturing process, for the production of fermented drinks. J DAIRY RES 2015; 83:104-8. [PMID: 26608679 DOI: 10.1017/s002202991500059x] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
In the present work, the use of scotta as substrate for bacterial fermentation was studied with the objective of obtaining a drink from transformation of this by-product. Scotta retains most of the lactose of the milk and it is normally colonized by a natural microbiota. A treatment was devised to reduce the autochthonous microbial populations in order to reduce competition towards the inoculated bacterial strains. Nine lactic acid bacteria (LAB) were assessed for their capability to develop in scotta. They evidenced different behaviors regarding growth rate, acidification capability and nitrogen consumption. A co-inoculum of three LAB, namely a Streptococcus thermophilus, a Lactobacillus delbrueckii subsp. bulgaricus and a Lb. acidophilus strains, chosen among those giving the best performances in single-strain fermentation trials, gave abundant (close to 10(9) cfu/ml) and balanced growth and lowered pH to 4.2, a value similar to that of yogurt. These results show that scotta may have potential as a substrate for bacterial growth for the production of a fermented drink. Further studies are needed to optimize the organoleptic aspects of the final product.
Collapse
|
34
|
Imbart S, Régnault S, Bernard C. Effects of germination and fermentation on the emulsifying properties of cowpea (Vigna unguiculata L. Walp.) proteins. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2015. [DOI: 10.1007/s11694-015-9284-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
35
|
Laiho S, Ercili-Cura D, Forssell P, Myllärinen P, Partanen R. The effect of dynamic heat treatments of native whey protein concentrate on its dispersion characteristics. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2015.05.002] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
36
|
Lačanin I, Dušková M, Kladnická I, Karpíšková R. Occurrence of Enterococcus spp. isolated from the milk and milk products. POTRAVINARSTVO 2015. [DOI: 10.5219/476] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Enterococcus spp. is the most controversial group of lactic acid bacteria that have been for years ascribed with beneficial or detrimental role in food and feed. The aim of our study was to monitor the occurrence of Enterococcus spp. as the indicator of the contamination from collected samples of raw cow's milk, goat's colostrum and whey (n = 186). Cultures of enterococci were cultivated and purified and identified by the genus-specific and species-specific PCR method (n = 230). Among suspected isolates in total 222 isolates (96.5%) were identified as Enterococcus spp. The results were the same in all samples separately, more than 90% each of them were positive to Enterococcus spp. The results of counting the number of cultivated colonies showed that the largest number of enterococci is found in the samples of whey taken after the process of electrodialysis and the smallest in the native whey sample. From collected whey samples, 64 samples (90%) were PCR positive for enterococci species. Afterwards within the identification of several selected isolates that were identified, as Enterococcus spp. by the species-specific PCR method the most frequently presented in all of isolates was Enterococccus faecalis. Apparently the presence of enterococci was detected in all samples, but in amounts that aren't hazardous for human health. Although enterococci are oportunistic pathogens, it seems that they occur frequently in foods (especially fermented) in large numbers.
Collapse
|
37
|
Pescuma M, de Valdez GF, Mozzi F. Whey-derived valuable products obtained by microbial fermentation. Appl Microbiol Biotechnol 2015; 99:6183-96. [DOI: 10.1007/s00253-015-6766-z] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2015] [Revised: 06/07/2015] [Accepted: 06/10/2015] [Indexed: 12/13/2022]
|
38
|
Ghanshyambhai MR, Balakrishnan S, Aparnathi KD. Standardization of the method for utilization of paneer whey in cultured buttermilk. Journal of Food Science and Technology 2015; 52:2788-96. [PMID: 25892776 DOI: 10.1007/s13197-014-1301-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/14/2014] [Accepted: 02/17/2014] [Indexed: 10/25/2022]
Abstract
Whey is a liquid by-product obtained during manufacture of coagulated milk products like paneer, cheese etc. Its disposal as waste leads to heavy load in dairy effluent and loss of valuable milk solids. For efficient and economic utilization of whey, a method was standardized for the preparation of cultured butter milk using paneer whey as one of the ingredient. It involved fermentation of paneer whey and double toned milk separately using starter culture containing Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. The paneeer whey can be successfully incorporated up to 50 % by following the standardized method. The proximate chemical composition of cultured buttermilk was 8.31 % total solids, 2.26 % protein, 1.12 % fat, 4.42 % lactose and 0.56 % ash. The cultured buttermilk has acceptable sensory qualities and shelf life of 5 days under refrigerated condition.
Collapse
Affiliation(s)
| | - Smitha Balakrishnan
- Dairy Chemistry Department, SMC College of Dairy Science, Anand Agricultural University, Anand, Gujarat 388110 India
| | - K D Aparnathi
- Dairy Chemistry Department, SMC College of Dairy Science, Anand Agricultural University, Anand, Gujarat 388110 India
| |
Collapse
|
39
|
Microorganisms for the Production of Lactic Acid and Organic Lactates. MICROORGANISMS IN BIOREFINERIES 2015. [DOI: 10.1007/978-3-662-45209-7_9] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
|
40
|
Pescuma M, Hébert EM, Haertlé T, Chobert JM, Mozzi F, Font de Valdez G. Lactobacillus delbrueckii subsp. bulgaricus CRL 454 cleaves allergenic peptides of β-lactoglobulin. Food Chem 2014; 170:407-14. [PMID: 25306364 DOI: 10.1016/j.foodchem.2014.08.086] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2014] [Revised: 07/03/2014] [Accepted: 08/19/2014] [Indexed: 10/24/2022]
Abstract
Whey, a cheese by-product used as a food additive, is produced worldwide at 40.7 million tons per year. β-Lactoglobulin (BLG), the main whey protein, is poorly digested and is highly allergenic. We aimed to study the contribution of Lactobacillus delbrueckii subsp. bulgaricus CRL 454 to BLG digestion and to analyse its ability to degrade the main allergenic sequences of this protein. Pre-hydrolysis of BLG by L. delbrueckii subsp. bulgaricus CRL 454 increases digestion of BLG assayed by an in vitro simulated gastrointestinal system. Moreover, peptides from hydrolysis of the allergenic sequences V41-K60, Y102-R124, C121-L140 and L149-I162 were found when BLG was hydrolysed by this strain. Interestingly, peptides possessing antioxidant, ACE inhibitory, antimicrobial and immuno-modulating properties were found in BLG degraded by both the Lactobacillus strain and digestive enzymes. To conclude, pre-hydrolysis of BLG by L. delbrueckii subsp. bulgaricus CRL 454 has a positive effect on BLG digestion and could diminish allergenic reactions.
Collapse
Affiliation(s)
- Micaela Pescuma
- Centro de Referencia para Lactobacilos (CERELA)-CONICET, Chacabuco 145, 4000 San Miguel de Tucumán, Argentina
| | - Elvira M Hébert
- Centro de Referencia para Lactobacilos (CERELA)-CONICET, Chacabuco 145, 4000 San Miguel de Tucumán, Argentina
| | - Thomas Haertlé
- UR 1268, Biopolymères Interactions Assemblages, INRA, Fonctions et Interactions des Protéines, Rue de la Géraudière, B.P. 71627, 44316 Nantes Cedex 3, France
| | - Jean-Marc Chobert
- UR 1268, Biopolymères Interactions Assemblages, INRA, Fonctions et Interactions des Protéines, Rue de la Géraudière, B.P. 71627, 44316 Nantes Cedex 3, France
| | - Fernanda Mozzi
- Centro de Referencia para Lactobacilos (CERELA)-CONICET, Chacabuco 145, 4000 San Miguel de Tucumán, Argentina.
| | - Graciela Font de Valdez
- Centro de Referencia para Lactobacilos (CERELA)-CONICET, Chacabuco 145, 4000 San Miguel de Tucumán, Argentina; Cátedra de Microbiología Superior, Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, Tucumán, Argentina.
| |
Collapse
|
41
|
Herrera-Ponce A, Nevárez-Morillón G, Ortega-Rívas E, Pérez-Vega S, Salmerón I. Fermentation adaptability of three probiotic Lactobacillus
strains to oat, germinated oat and malted oat substrates. Lett Appl Microbiol 2014; 59:449-56. [DOI: 10.1111/lam.12302] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2014] [Revised: 06/25/2014] [Accepted: 06/26/2014] [Indexed: 11/28/2022]
Affiliation(s)
- A. Herrera-Ponce
- The Graduate School; Graduate Program in Food Technology; Autonomous University of Chihuahua; Chihuahua México
| | - G. Nevárez-Morillón
- The Graduate School; Graduate Program in Food Technology; Autonomous University of Chihuahua; Chihuahua México
| | - E. Ortega-Rívas
- The Graduate School; Graduate Program in Food Technology; Autonomous University of Chihuahua; Chihuahua México
| | - S. Pérez-Vega
- The Graduate School; Graduate Program in Food Technology; Autonomous University of Chihuahua; Chihuahua México
| | - I. Salmerón
- The Graduate School; Graduate Program in Food Technology; Autonomous University of Chihuahua; Chihuahua México
| |
Collapse
|
42
|
Umamaheswari T, Anbukkarasi K, Singh P, Tomar SK, Singh R. Streptococcus thermophilusstrains of plant origin as dairy starters: Isolation and characterisation. INT J DAIRY TECHNOL 2013. [DOI: 10.1111/1471-0307.12098] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
| | | | - Prashant Singh
- Dairy Microbiology Division; National Dairy Research Institute; Karnal Haryana 132001 India
| | - Sudhir K Tomar
- Dairy Microbiology Division; National Dairy Research Institute; Karnal Haryana 132001 India
| | - Rameshwar Singh
- Dairy Microbiology Division; National Dairy Research Institute; Karnal Haryana 132001 India
| |
Collapse
|
43
|
Pescuma M, Espeche Turbay MB, Mozzi F, Font de Valdez G, Savoy de Giori G, Hebert EM. Diversity in proteinase specificity of thermophilic lactobacilli as revealed by hydrolysis of dairy and vegetable proteins. Appl Microbiol Biotechnol 2013; 97:7831-44. [PMID: 23832109 DOI: 10.1007/s00253-013-5037-0] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2013] [Revised: 06/04/2013] [Accepted: 06/06/2013] [Indexed: 10/26/2022]
Abstract
Ability of industrially relevant species of thermophilic lactobacilli strains to hydrolyze proteins from animal (caseins and β-lactoglobulin) and vegetable (soybean and wheat) sources, as well as influence of peptide content of growth medium on cell envelope-associated proteinase (CEP) activity, was evaluated. Lactobacillus delbrueckii subsp. lactis (CRL 581 and 654), L. delbrueckii subsp. bulgaricus (CRL 454 and 656), Lactobacillus acidophilus (CRL 636 and 1063), and Lactobacillus helveticus (CRL 1062 and 1177) were grown in a chemically defined medium supplemented or not with 1 % Casitone. All strains hydrolyzed mainly β-casein, while degradation of αs-caseins was strain dependent. Contrariwise, κ-Casein was poorly degraded by the studied lactobacilli. β-Lactoglobulin was mainly hydrolyzed by CRL 656, CRL 636, and CRL 1062 strains. The L. delbrueckii subsp. lactis strains, L. delbrueckii subsp. bulgaricus CRL 656, and L. helveticus CRL 1177 degraded gliadins in high extent, while the L. acidophilus and L. helveticus strains highly hydrolyzed soy proteins. Proteinase production was inhibited by Casitone, the most affected being the L. delbrueckii subsp. lactis species. This study highlights the importance of proteolytic diversity of lactobacilli for rational strain selection when formulating hydrolyzed dairy or vegetable food products.
Collapse
Affiliation(s)
- Micaela Pescuma
- Centro de Referencia para Lactobacilos (CERELA)-CONICET, Chacabuco 145, 4000, San Miguel de Tucumán, Argentina
| | | | | | | | | | | |
Collapse
|
44
|
Miguel MGCP, Cardoso PG, Magalhães-Guedes KT, Schwan RF. Identification and assessment of kefir yeast potential for sugar/ethanol-resistance. Braz J Microbiol 2013; 44:113-8. [PMID: 24159292 PMCID: PMC3804186 DOI: 10.1590/s1517-83822013005000005] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2011] [Accepted: 07/02/2012] [Indexed: 11/23/2022] Open
Abstract
Biochemical and molecular analysis was used for identification of different kefir yeasts species from Brazil, Canada and the United States of America. The sugar/ethanol-resistant activity of the yeasts was evaluated. Saccharomyces cerevisiae and Kluyveromyces marxianus had the highest growth rates, suggesting biotechnological applications possible for these strains.
Collapse
Affiliation(s)
- M G C P Miguel
- Departamento de Biologia, Universidde Federal de Lavras, Campus Universitário, Lavras, MG, Brazil
| | | | | | | |
Collapse
|
45
|
Prazeres AR, Carvalho F, Rivas J. Cheese whey management: a review. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2012; 110:48-68. [PMID: 22721610 DOI: 10.1016/j.jenvman.2012.05.018] [Citation(s) in RCA: 284] [Impact Index Per Article: 23.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/07/2012] [Revised: 05/15/2012] [Accepted: 05/19/2012] [Indexed: 05/08/2023]
Abstract
Cheese whey is simultaneously an effluent with nutritional value and a strong organic and saline content. Cheese whey management has been focused in the development of biological treatments without valorization; biological treatments with valorization; physicochemical treatments and direct land application. In the first case, aerobic digestion is reported. In the second case, six main processes are described in the literature: anaerobic digestion, lactose hydrolysis, fermentation to ethanol, hydrogen or lactic acid and direct production of electricity through microbial fuel cells. Thermal and isoelectric precipitation, thermocalcic precipitation, coagulation/flocculation, acid precipitation, electrochemical and membrane technologies have been considered as possible and attractive physicochemical processes to valorize or treat cheese whey. The direct land application is a common and longstanding practice, although some precautions are required. In this review, these different solutions are analyzed. The paper describes the main reactors used, the influence of the main operating variables, the microorganisms or reagents employed and the characterizations of the final effluent principally in terms of chemical oxygen demand. In addition, the experimental conditions and the main results reported in the literature are compiled. Finally, the comparison between the different treatment alternatives and the presentation of potential treatment lines are postulated.
Collapse
Affiliation(s)
- Ana R Prazeres
- Departamento de Tecnologias e Ciências Aplicadas, Escola Superior Agrária de Beja, IPBeja, Rua de Pedro Soares, Apartado 158-7801-902, Beja, Portugal.
| | | | | |
Collapse
|
46
|
Secchi N, Giunta D, Pretti L, García MR, Roggio T, Mannazzu I, Catzeddu P. Bioconversion of ovine scotta into lactic acid with pure and mixed cultures of lactic acid bacteria. ACTA ACUST UNITED AC 2012; 39:175-81. [DOI: 10.1007/s10295-011-1013-9] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2011] [Accepted: 06/25/2011] [Indexed: 11/27/2022]
Abstract
Abstract
Scotta is the main by-product in the making of ricotta cheese. It is widely produced in southern Europe and particularly in Italy where it represents a serious environmental pollutant due to its high lactose content. With the aim of evaluating whether scotta bioconversion into lactic acid can be considered as an alternative to its disposal, besides providing it with an added value, here the growth, fermentative performances, and lactic acid productions of pure and mixed cultures of Lactobacillus casei, Lactobacillus helveticus, and Streptococcus thermophilus were evaluated on ovine scotta-based media, without and with the addition of nutritional supplements. The outcomes indicate that ovine scotta can be utilized for the biotechnological production of lactic acid with yields up to 92%, comparable to those obtained on cheese-whey. Indeed, the addition of nutritional supplements generally improves the fermentative performances of lactic acid bacteria leading to about 2 g l−1 h−1 of lactic acid. Moreover, the use of mixed cultures for scotta bioconversion reduces the need for nutritional supplements, with no detrimental effects on the productive parameters compared to pure cultures. Finally, by using L. casei and S. thermophilus in pure and mixed cultures, up to 99% optically pure l-lactic acid can be obtained.
Collapse
Affiliation(s)
- Nicola Secchi
- grid.452739.e Porto Conte Ricerche Srl Località Tramariglio 07041 Alghero (SS) Italy
| | - Daniela Giunta
- grid.452739.e Porto Conte Ricerche Srl Località Tramariglio 07041 Alghero (SS) Italy
| | - Luca Pretti
- grid.452739.e Porto Conte Ricerche Srl Località Tramariglio 07041 Alghero (SS) Italy
| | - Mónica Ruiz García
- División Químico-Alimentaria CARTIF Centro Tecnológico, Parque Tecnológico de Boecillo Parcela 205 47151 Valladolid Spain
| | - Tonina Roggio
- grid.452739.e Porto Conte Ricerche Srl Località Tramariglio 07041 Alghero (SS) Italy
| | - Ilaria Mannazzu
- grid.11450.31 0000000120979138 Dipartimento di Scienze Ambientali Agrarie e Biotecnologie Agro-Alimentari Università degli Studi di Sassari Viale Italia 39/A 07100 Sassari Italy
| | - Pasquale Catzeddu
- grid.452739.e Porto Conte Ricerche Srl Località Tramariglio 07041 Alghero (SS) Italy
| |
Collapse
|
47
|
Zacarías M, Binetti A, Laco M, Reinheimer J, Vinderola G. Preliminary technological and potential probiotic characterisation of bifidobacteria isolated from breast milk for use in dairy products. Int Dairy J 2011. [DOI: 10.1016/j.idairyj.2011.03.007] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
|
48
|
Toledano A, Jordano R, López C, Medina LM. Proteolytic activity of lactic acid bacteria strains and fungal biota for potential use as starter cultures in dry-cured ham. J Food Prot 2011; 74:826-9. [PMID: 21549056 DOI: 10.4315/0362-028x.jfp-10-471] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
During the processing of dry-cured meat products, sarcoplasmic and myofibrillar proteins undergo proteolysis, which has a marked effect on product flavor. Microbial proteolytic activity is due to the action of mostly lactic acid bacteria (LAB) and to a lesser extent micrococci. The proteolytic capacity of molds in various meat products is of interest to meat processors in the Mediterranean area. Eleven LAB and mold strains from different commercial origins were tested for proteolytic activity against pork myosin, with a view to possible use of these strains as starter cultures for Iberian dry-cured ham. Proteolytic activity was tested by sodium dodecyl sulfate-polyacrylamide gel electrophoresis. The LAB strains with the highest proteolytic activity were Lactobacillus plantarum (L115), Pediococcus pentosaceus (Saga P TM), and Lactobacillus acidophilus (FARGO 606 TM). The best fungal candidate was Penicillium nalgiovense LEM 50I followed by Penicillium digitatum, Debaryomyces hansenii, and Penicillium chrysogenum.
Collapse
Affiliation(s)
- A Toledano
- Department of Food Science and Technology, University of Córdoba, Campus of Rabanales, E-14071 Córdoba, Spain
| | | | | | | |
Collapse
|
49
|
Magalhães KT, Dias DR, de Melo Pereira GV, Oliveira JM, Domingues L, Teixeira JA, de Almeida e Silva JB, Schwan RF. Chemical composition and sensory analysis of cheese whey-based beverages using kefir grains as starter culture. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02570.x] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
50
|
Mycelial cultivation of Phellinus linteus using cheese-processing waste and optimization of bioconversion conditions. Biodegradation 2010; 22:103-10. [DOI: 10.1007/s10532-010-9380-x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2010] [Accepted: 06/15/2010] [Indexed: 11/25/2022]
|