Soymilk-Cow's milk ACE-inhibiting enzyme modified cheese

In Vitro Antibacterial and Wound Healing Activities Evoked by Silver Nanoparticles Synthesized through Probiotic Bacteria

The prospective application of probiotics is an adjuvant for the advancement of novel antimicrobial and wound-healing agents. Currently, probiotic bacteria are utilized for the biosynthesis of nanoparticles in the development of innovative therapeutics. The present study aimed at using nanoparticle-conjugated probiotic bacteria for enhanced antibacterial and wound-healing activity. In the present investigation, the probiotic bacteria were isolated from a dairy source (milk from domestic herbivores). They screened for antibacterial activity against infection-causing Gram-negative (Pseudomonas aeruginosa and Escherichia coli) and Gram-positive (Bacillus subtilis and Staphylococcus aureus) pathogens. Further, the probiotic strain with higher bactericidal activity was used to synthesize silver, selenium, and copper nanoparticles. The isolated strain was found to be Lactiplantibacillus plantarum and it only has the ability to synthesize silver nanoparticles. This was verified using Ultra violet-Visible (UV-Vis) spectroscopy, where the test solution turned brown and the greatest UV-Vis absorptions peaked at 425 nm. Optimization studies on the synthesis of AgNPs (silver nanoparticles) are presented and the results show that stable synthesis was obtained by using a concentration of 1mM silver nitrate (AgNO₃) at a temperature of 37 °C with pH 8. The FTIR (Fourier transform infrared spectroscopy) study confirmed the involvement of functional groups from the cell biomass that were involved in the reduction process. Additionally, biosynthesized AgNPs showed increased antioxidant and antibacterial activities. The nano silver had a size distribution of 14 nm and was recorded with HR-TEM (high-resolution transmission electron microscopy) examination. The EDX (energy dispersive X-ray) analysis revealed 57% of silver groups found in the nanoparticle production. The biosynthesized AgNPs show significant wound-healing capabilities with 96% of wound closure (fibroblast cells) being observed through an in vitro scratch-wound assay. The cytotoxic experiments demonstrated that the biosynthesized AgNPs are not extremely hazardous to the fibroblast cells. The present study provides a new platform for the green synthesis of AgNPs using probiotic bacteria, showing significant antibacterial and wound-healing potentials against infectious pathogens.

Optimization of spray drying conditions for improved physical properties in the production of enzyme-modified cheese powder

Enzyme-modified cheese (EMC), a cheese flavor additive with high-fat content, is preferably produced in powder form because of its long shelf-life and high industrial applicability. The physical properties of additives, especially with high-fat contents, are very important for their industrial usage, and the spray drying process conditions substantially determine the physical properties of powders. In this study, optimization of the spray drying process during the production of EMC powder was performed to improve the powder physical properties. The process factors were inlet temperature, feed flow rate, and aspiration rate, while the responses were selected as drying yield, Carr index (CI), wettability, surface fat content, and browning index (BI). The optimum spray drying conditions were calculated as 150°C, 9.1 mL/min, and 28.4 m³ /h for inlet temperature, feed flow rate, and aspiration rate, respectively. It has been determined that the spray drying conditions at low inlet temperature, medium feed flow, and aspiration rates in order to obtain improved powder physical properties should be preferred. Practical Application: Enzyme-modified cheese (EMC) is a widely used product in the development of foods with cheese flavor, and EMC in powder form offers various advantages for industrial applications such as ease in storage and transportation, long shelf-life, and product applicability, which mainly depend on powder physical properties. In powder production, spray drying is the principle process determining the powder physical properties, and optimization is essential for the desired physical properties. In this study, laboratory-scale optimization of EMC powder production was carried out, data was provided for scale-up studies, and the effects of processing conditions on powder physical properties were evaluated.

Proteolytic profile, angiotensin-I converting enzyme inhibitory activity and sensory evaluation of Codonopsis pilosula and fish collagen cheese

Four types of cheeses were prepared included plain- cheese (control), Codonopsis pilosula (CP)- cheese, plain- cheese with fish collagen (FC; control) and CP- cheese with FC. The effects of cheese samples on acidification, proteolysis of milk proteins using three methods (cadmium-ninhydrin method, O-phthaldialdehyde (OPA) assay, and electrophoresis assay), and angiotensin-converting enzyme (ACE)-inhibitory activity were investigated during 0, 2, & 4 weeks of ripening. In addition, the sensory evaluation was also investigated during 0, 2, 4, & 8 weeks of ripening. The presence of FC in CP- cheese increased the numbers of free amino acids (FAA) at 0 and 2 weeks. The addition of CP both in the presence and absence of FC affected positively (p < 0.05) on the concentrations of OPA peptide in cheese compared to their respective controls. The presence of CP and/or FC in cheese increased the degradation of milk proteins (α-, β-, & κ- caseins, β-lactoglobulin, and α-lactalbumin) compared to their respective controls during ripening periods. The highest ACE inhibitory activity was shown at 4 weeks of ripening for CP- cheese both in the absence (67.75 ± 14.15%) and the presence (78.65 ± 2.85%) of FC. In addition, 8-week-old CP-cheese in the presence and absence of fish collagen had similar organoleptic characteristics to plain-cheese. In conclusion, C. pilosula and/or fish collagen may lead to the development in the production and formulation of cheese with anti-ACE activity.

Eco Friendly Approach for Synthesis, Characterization and Biological Activities of Milk Protein Stabilized Silver Nanoparticles

Today, the overall occurrence of re-emerging and rising illnesses has been a serious load on economies as well as public health. Here, we describe a simple, nontoxic and eco-friendly method for the synthesis of milk protein (MP)-stabilized silver nanoparticles (MP-s-AgNPs) using ultrahigh-temperature full cream milk. Highly stable AgNPs were prepared with a fair control over their size, without using any reducing or stabilizing agent, and their formation was attributed to the presence of the MP casein. Ag⁺ ion reduction was possibly caused by the MPs. The synthesized MP-s-AgNPs were characterized in detail by ultraviolet-visible spectroscopy, Fourier-transform infrared spectroscopy, X-ray diffraction, scanning electron microscopy, transmission electron microscopy and dynamic light scattering. MP-s-AgNPs showed inhibitory activity against both Gram-positive (Bacillus subtilis and Staphylococcus aureus) and Gram-negative microorganisms (Salmonella typhi and Escherichia coli). Moreover, MP-s-AgNPs were found to be more toxic to bacteria than to fungi (Aspergillus fumigatus, Aspergillus ochraceus and Penicillium chrysogenum).

Modifications of nutritional, structural, and sensory characteristics of non-dairy soy cheese analogs to improve their quality attributes

In this review, some recognized modifications utilized in the preparation of soy cheese and cheese analogs produced with soymilk are discussed. Soymilk is an inexpensive, nutritive dairy substitute that is used to make cheese and cheese analogs by people worldwide. The components of soy components, including isoflavones, have beneficial health effects that support the amelioration of chronic and degenerative diseases. However, the quality characteristics of such cheeses can be diminished, especially the taste and structure. Its quality is affected by soybean variety, storage temperature, soymilk-processing conditions, stirring speed, coagulation temperature, type of coagulator, and coagulator's concentration ratio. Over the years, researchers have studied to improve soy cheese characteristics by improving its structure, flavor, color, and nutrition quality. Structure of cheese types have been developed, including soft cheeses like tofu and cream cheese types, cheese types with different milk type combinations, soy-paneer, soy-mozzarella, and hard type cheeses. Flavor development has attempted to reduce the unpleasant beany flavor by adding spices and other ingredients, or blending with other milk types. Reduction of lipoxygenases in soymilk helps to reduce rancidity and protect the odor. Color is improved with microbes or colored food ingredients like carrots. Using Lactobacillus spp. and Bifidobacterium spp. microbes, probiotic soy cheese types have been developed with improved nutritional quality. Production of soymilk using sprouted and frozen seeds has resulted in nutritionally improved soy cheeses. Soy cheeses and their analogs act as functional foods and improvements to these cheeses upgrade their values and consumer acceptance.