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Kazemeini H, Azizian A, Ahmadi K. Preparation of Synbiotic Yogurt Sauce Containing Spirulina platensis Microalgae Extract and Its Effect on the Viability of Lactobacillus acidophilus. BIOMED RESEARCH INTERNATIONAL 2023; 2023:8434865. [PMID: 38169935 PMCID: PMC10761222 DOI: 10.1155/2023/8434865] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/29/2023] [Revised: 12/03/2023] [Accepted: 12/08/2023] [Indexed: 01/05/2024]
Abstract
Background Preparing a healthy and practical substitute for mayonnaise and reducing the complications caused by its consumption are two of the concerns of the producers of this product. Therefore, this study was conducted with the aim of evaluating the possibility of producing synbiotic yogurt sauce prepared with Spirulina platensis microalgae extract (SPAE) as a valuable and alternative product for mayonnaise. Materials and Methods After preparing yogurt from fresh cow's milk, synbiotic yogurt sauce was prepared according to the formulation, and the effect of SPAE at the rate of 0.5, 1, and 2% on the viability of the probiotic bacteria Lactobacillus acidophilus was evaluated, and chemical, rheological, and sensory tests were carried out in the storage period (35 days). Results The highest viability rate of L. acidophilus was related to the treatment containing 2% of SPAE with 1.31 log CFU/g reduction (from 9.02 log CFU/g on the first day to 7.71 log CFU/g on the final day) and 1% of SPAE with 2.98 log CFU/g reduction, respectively, which were significantly more effective than other treatments (P < 0.05), and it was found that the viability rate increases with the increase in the percentage of the prebiotic composition. There was also a significant difference between the treatments in the simulating conditions of the digestive system, and the viability of L. acidophilus in the treatment containing the prebiotic composition increased (P < 0.05). According to the results, during storage, in the presence of microalgae, acidity increased, and pH, viscosity, and sensory properties decreased compared to the control group. Upon analyzing the results, it was found that the addition of the prebiotic composition of SPAE, which is known as a functional product, led to a partial improvement in its properties. Therefore, the use of this alga, while benefiting from its medicinal and therapeutic properties, increases the viability rate of probiotic.
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Affiliation(s)
- Hamidreza Kazemeini
- Department of Food Hygiene, Faculty of Veterinary Medicine, Amol University of Special Modern Technologies, Amol, Iran
| | - Asghar Azizian
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
| | - Katayoun Ahmadi
- Department of Food and Aquatic Health, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
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2
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Silva JL, de Almeida Paula D, Lelis CA, Vieira ÉNR, Ramos AM. Double emulsions containing probiotic cells
(
Lactiplantibacillus plantarum
)
added in
a
mango dessert. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16783] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Jamille Lisboa Silva
- Department of Food Technology Federal University of Viçosa (UFV) Viçosa MG Brazil
| | | | - Carini Aparecida Lelis
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC) Federal University of Rio de Janeiro (UFRJ), Cidade Universitária Rio de Janeiro RJ Brazil
| | | | - Afonso Mota Ramos
- Department of Food Technology Federal University of Viçosa (UFV) Viçosa MG Brazil
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3
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Jalal Aghdasian A, Alizadeh A, Soofi M. Development of iron and vitamin D3 fortified low-fat synbiotic yogurt as a potential substrate for Lactobacillus acidophilus and Bifidobacterium lactis: evaluation of physicochemical and sensory Properties during the storage time. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01377-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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4
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Demirbaş F, Dertli E, Arıcı M. Prevalence of Clostridium spp., in Kashar cheese and efficiency of Lactiplantibacillus plantarum and Lactococcus lactis subsp. lactis mix as a biocontrol agents for Clostridium spp. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101581] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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5
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Melchior S, Calligaris S, Marino M, D’Este F, Honsell G, Nicoli MC, Innocente N. Digestive protection of probiotic
Lacticaseibacillus rhamnosus
in Ricotta cheese by monoglyceride structured emulsions. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15641] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Sofia Melchior
- Dipartimento di Scienze Agroalimentari, Ambientali e Animali Università di Udine via Sondrio 2/A Udine 33100 Italy
| | - Sonia Calligaris
- Dipartimento di Scienze Agroalimentari, Ambientali e Animali Università di Udine via Sondrio 2/A Udine 33100 Italy
| | - Marilena Marino
- Dipartimento di Scienze Agroalimentari, Ambientali e Animali Università di Udine via Sondrio 2/A Udine 33100 Italy
| | - Francesca D’Este
- Dipartimento di Area Medica Università di Udine P.le Kolbe 4 Udine 33100 Italy
| | - Giorgio Honsell
- Dipartimento di Scienze Agroalimentari, Ambientali e Animali Università di Udine via Sondrio 2/A Udine 33100 Italy
| | - Maria Cristina Nicoli
- Dipartimento di Scienze Agroalimentari, Ambientali e Animali Università di Udine via Sondrio 2/A Udine 33100 Italy
| | - Nadia Innocente
- Dipartimento di Scienze Agroalimentari, Ambientali e Animali Università di Udine via Sondrio 2/A Udine 33100 Italy
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6
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KOUSHA S, AHARI H, KARIM G, ANVAR SAA. Identification of lactobacilli from milk enzymatic clots and evaluation of their probiotic and antimicrobial properties. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.107721] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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7
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Isolation and probiotic potential of lactic acid bacteria from swine feces for feed additive composition. Arch Microbiol 2021; 204:61. [PMID: 34940898 PMCID: PMC8702511 DOI: 10.1007/s00203-021-02700-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2021] [Revised: 11/08/2021] [Accepted: 11/09/2021] [Indexed: 12/05/2022]
Abstract
Animal microbiota is becoming an object of interest as a source of beneficial bacteria for commercial use. Moreover, the escalating problem of bacterial resistance to antibiotics is threatening animals and humans; therefore, in the last decade intensive search for alternative antimicrobials has been observed. In this study, lactic acid bacteria (LAB) were isolated from suckling and weaned pigs feces (376) and characterized to determine their functional properties and usability as pigs additives. Selection of the most promising LAB was made after each stage of research. Isolates were tested for their antimicrobial activity (376) and susceptibility to antibiotics (71). Selected LAB isolates (41) were tested for the production of organic acids, enzymatic activity, cell surface hydrophobicity and survival in gastrointestinal tract. Isolates selected for feed additive (5) were identified by MALDI-TOF mass spectrometry and partial sequence analysis of 16S rRNA gene, represented by Lentilactobacillus, Lacticaseibacillus (both previously classified as Lactobacillus) and Pediococcus genus. Feed additive prototype demonstrated high viability after lyophilization and during storage at 4 °C and − 20 °C for 30 days. Finally, feed additive was tested for survival in simulated alimentary tract of pigs, showing viability at the sufficient level to colonize the host. Studies are focused on obtaining beneficial strains of LAB with probiotic properties for pigs feed additive.
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9
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Mehdizadeh T, Kaboudari A, Reale A. Stimulatory effect of Allium ampeloprasum L. ssp. iranicum Wendelbo on the probiotic Bifidobacterium bifidum in Iranian white cheese. J Dairy Sci 2021; 104:10550-10557. [PMID: 34334196 DOI: 10.3168/jds.2021-20371] [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: 02/28/2021] [Accepted: 05/19/2021] [Indexed: 11/19/2022]
Abstract
One of the most significant challenges within production of probiotic products is the survival and functionality of probiotic bacteria during processing and shelf life. In this research, the probiotic bacterium Bifidobacterium bifidum was used as adjunct culture for the production of Iranian white cheese containing different percentages of Allium ampeloprasum L. ssp. iranicum Wendelbo extracts (1% and 2% in fresh and dried form). The effects of the plant extract on bacterial growth and sensory properties of the model cheese were investigated. The in vitro experiments showed that probiotic bacteria growth was influenced by the presence of the plant extract. The highest bacterial growth (Δ growth = 25.82%) was observed when the probiotic was cultured in the medium supplemented with 1 g/L of plant extract. At time 0, the cheese samples were characterized by a pH value between 5.7 and 6.3 and a probiotic concentration of about 9 log cfu/g. Results showed that after 45 d of shelf life, the cheese model containing 1% dry extract had the best survival of probiotic B. bifidum (7-8 log cfu/g) and the most appreciated sensory properties. The findings of this study support the idea that A. ampeloprasum extract, acting as prebiotic substance, exerts a beneficial effect on probiotic bacteria.
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Affiliation(s)
- Tooraj Mehdizadeh
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia, Iran, 5756151818.
| | - Ata Kaboudari
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia, Iran, 5756151818
| | - Anna Reale
- Institute of Food Science, National Research Council, ISA-CNR, Avellino, Italy, 83100
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10
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Homayouni A, Ansari F, Azizi A, Pourjafar H, Madadi M. Cheese as a Potential Food Carrier to Deliver Probiotic Microorganisms into the Human Gut: A Review. CURRENT NUTRITION & FOOD SCIENCE 2020. [DOI: 10.2174/1573401314666180817101526] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
:
This review presents the industrial manufacture and applications of cheese for the delivery
of probiotic microorganisms into the human gut. Initially, important benefits of probiotics and advantageous
characteristics of cheese for the delivery of probiotic microorganisms into the human gut in
comparison with the other fermented milk products are discussed. Fresh and ripened cheeses are also
separately argued followed by discussing queries respecting the viability of probiotic bacteria into these
cheeses. Since fresh cheese has been demonstrated as more suitable carriers for probiotic microorganisms,
factories are recommended producing it in large quantities.
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Affiliation(s)
- Aziz Homayouni
- Department of Food Science and Technology, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Fereshteh Ansari
- Research Center for Evidence-Based Medicine, Health Management and Safety Promotion Research Institute, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Aslan Azizi
- Department of Food Engineering, Ministry of Jihad Agriculture, Karaj, Iran
| | - Hadi Pourjafar
- Department of Food Sciences and Nutrition, Maragheh University of Medical Sciences, Maragheh, Iran
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11
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Kalkan S. Predicting the antimicrobial effect of probiotic lactic acid bacteria against
Staphylococcus aureus
in white cheeses, using Fourier series modeling method. J Food Saf 2019. [DOI: 10.1111/jfs.12724] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Selin Kalkan
- Faculty of Engineering, Department of Food EngineeringGiresun University Giresun Turkey
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12
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Technological aspects, health benefits, and sensory properties of probiotic cheese. SN APPLIED SCIENCES 2019. [DOI: 10.1007/s42452-019-1154-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022] Open
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13
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Elbanna K, El Hadad S, Assaeedi A, Aldahlawi A, Khider M, Alhebshi A. In vitro and in vivo evidences for innate immune stimulators lactic acid bacterial starters isolated from fermented camel dairy products. Sci Rep 2018; 8:12553. [PMID: 30135492 PMCID: PMC6105719 DOI: 10.1038/s41598-018-31006-3] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2018] [Accepted: 08/02/2018] [Indexed: 02/07/2023] Open
Abstract
Probiotics are commensals with special characteristics that are essential for the development of the immune system, and may protect mucosal surfaces against pathogens. In this study, a total of 40 lactic acid bacteria (LAB) were isolated from different raw and fermented camel's milk samples collected from Saudi Arabia (Makkah area) and Egypt (Fayoum), and tested for the probiotic properties. Among them, Pro 4 and Pro 7 isolates exhibited excellent probiotic potential including bile salt (0.2-0.6%), phenol tolerance (0.2-0.4%) and salt tolerance (0.0-10%). Furthermore, both strains exhibited antimicrobial activity against wide range of food-borne pathogens and Dermatophytes with average zone inhibition of 37.5, 35.5, 34.5, 27.5, 25 and 23.5 mm for Staphylococcus aureus, Trichophyton mentagrophytes, Escherichia coli, Listeria monocytogens, Candida albicans and Salmonella typhi, respectively. Furthermore, the in vivo study indicated that these strains significantly improved the mucosal immune responses through an increase in expression of TLR2 and IFNγ mRNA in mice intestine as well as increased the synthesis of polyclonal IgG, IgM and IgA in mice blood sera. Accordingly, due to these unique probiotic properties, both selected strains could be potentially used as probiotic starter cultures for fermented dairy foods as well as functional food and health products.
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Affiliation(s)
- Khaled Elbanna
- Deptartment of Agricultural Microbiology, Faculty of Agriculture, Fayoum University, Fayoum, Egypt.
- Department of Biology, Faculty of Applied Science, Umm Al-Qura University, Makkah, Saudi Arabia.
| | - Sahar El Hadad
- Department of Biological Science, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia
- ResearchCenter of Genetic Engineering and Bioinformatics, VACSERA, Cairo, Egypt
| | - Abdelrahaman Assaeedi
- Department of Biology, Faculty of Applied Science, Umm Al-Qura University, Makkah, Saudi Arabia
| | - Alia Aldahlawi
- Department of Biological Science, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia
- Immunology Unit, King Fahad for medical research, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Manal Khider
- Department of Dairy Science, Faculty of Agriculture, Fayoum University, Fayoum, Egypt
| | - Alawiah Alhebshi
- Department of Biological Science, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia
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14
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Effect of free and microencapsulated Lactococcus lactis on composition and rheological properties of Manchego-type cheeses during ripening. Food Res Int 2018; 105:59-64. [DOI: 10.1016/j.foodres.2017.10.067] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2017] [Revised: 10/26/2017] [Accepted: 10/28/2017] [Indexed: 11/19/2022]
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15
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Havlíková Š, Kvasničková E, Kavková M, Němečková I. The anticlostridial effect of lactococcal and enterococcal adjunct starters in Dutch-type low-scalded cheese. INT J DAIRY TECHNOL 2018. [DOI: 10.1111/1471-0307.12508] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Šárka Havlíková
- Dairy Research Institute Ltd.; Ke Dvoru 12a Prague 6 160 00 Czech Republic
| | - Eva Kvasničková
- Dairy Research Institute Ltd.; Ke Dvoru 12a Prague 6 160 00 Czech Republic
| | - Miloslava Kavková
- Dairy Research Institute Ltd.; Ke Dvoru 12a Prague 6 160 00 Czech Republic
| | - Irena Němečková
- Dairy Research Institute Ltd.; Ke Dvoru 12a Prague 6 160 00 Czech Republic
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17
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de Almeida JDSO, Dias CO, Pinto SS, Pereira LC, Verruck S, Fritzen-Freire CB, Amante ER, Prudêncio ES, Amboni RDMC. Probiotic Mascarpone-type cheese: Characterisation and cell viability during storage and simulated gastrointestinal conditions. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12457] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Júlia dos S Opuski de Almeida
- Departamento de Ciência e Tecnologia de Alimentos; Universidade Federal de Santa Catarina; Rod. Admar Gonzaga, 1346, Itacorubi 88034-001 Florianópolis SC Brazil
| | - Carolinne O Dias
- Departamento de Ciência e Tecnologia de Alimentos; Universidade Federal de Santa Catarina; Rod. Admar Gonzaga, 1346, Itacorubi 88034-001 Florianópolis SC Brazil
| | - Stephanie S Pinto
- Departamento de Ciência e Tecnologia de Alimentos; Universidade Federal de Santa Catarina; Rod. Admar Gonzaga, 1346, Itacorubi 88034-001 Florianópolis SC Brazil
| | - Luiza C Pereira
- Departamento de Ciência e Tecnologia de Alimentos; Universidade Federal de Santa Catarina; Rod. Admar Gonzaga, 1346, Itacorubi 88034-001 Florianópolis SC Brazil
| | - Silvani Verruck
- Departamento de Ciência e Tecnologia de Alimentos; Universidade Federal de Santa Catarina; Rod. Admar Gonzaga, 1346, Itacorubi 88034-001 Florianópolis SC Brazil
| | - Carlise B Fritzen-Freire
- Departamento de Ciência e Tecnologia de Alimentos; Universidade Federal de Santa Catarina; Rod. Admar Gonzaga, 1346, Itacorubi 88034-001 Florianópolis SC Brazil
| | - Edna R Amante
- Departamento de Ciência e Tecnologia de Alimentos; Universidade Federal de Santa Catarina; Rod. Admar Gonzaga, 1346, Itacorubi 88034-001 Florianópolis SC Brazil
| | - Elane S Prudêncio
- Departamento de Ciência e Tecnologia de Alimentos; Universidade Federal de Santa Catarina; Rod. Admar Gonzaga, 1346, Itacorubi 88034-001 Florianópolis SC Brazil
| | - Renata D M C Amboni
- Departamento de Ciência e Tecnologia de Alimentos; Universidade Federal de Santa Catarina; Rod. Admar Gonzaga, 1346, Itacorubi 88034-001 Florianópolis SC Brazil
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Radulović Z, Miočinović J, Mirković N, Mirković M, Paunović D, Ivanović M, Seratlić S. Survival of spray-dried and free-cells of potential probiotic Lactobacillus plantarum 564 in soft goat cheese. Anim Sci J 2017. [PMID: 28631434 DOI: 10.1111/asj.12802] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
A high viability of probiotics in food product, with a living cells threshold of 107 /cfu/g (colony-forming units/g) is a challenge to achieve in food production. Spray drying is an efficient and economic industrial method for probiotic bacterial preservation and its application in food products. In this study, the survival of free and spray-dried cells of potential probiotic strain Lactobacillus plantarum 564 after production and during 8 weeks of storage of soft acid coagulated goat cheese was investigated, as well as compositional and sensory quality of cheese. Total bacterial count of spray-dried Lb. plantarum 564 cells were maintained at the high level of 8.82 log/cfu/g in cheese after 8 weeks of storage, while free-cell number decreased to 6.9 log/cfu/g. However, the chemical composition, pH values and sensory evaluation between control cheese (C1 sample made with commercial starter culture) and treated cheese samples (C2 and C3, made with the same starter, with the addition of free and spray-dried Lb. plantarum 564 cells, respectively) did not significantly differ. High viability of potential probiotic bacteria and acceptable sensory properties indicate that spray-dried Lb. plantarum 564 strain could be successfully used in the production of soft acid coagulated goat cheeses.
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Affiliation(s)
- Zorica Radulović
- Faculty of Agriculture, University of Belgrade, Belgrade, Serbia
| | | | - Nemanja Mirković
- Faculty of Agriculture, University of Belgrade, Belgrade, Serbia
| | - Milica Mirković
- Faculty of Agriculture, University of Belgrade, Belgrade, Serbia
| | - Dušanka Paunović
- Faculty of Agriculture, University of Belgrade, Belgrade, Serbia
| | - Marina Ivanović
- Faculty of Agriculture, University of Belgrade, Belgrade, Serbia
| | - Sanja Seratlić
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
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20
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Peralta GH, Bergamini CV, Audero G, Páez R, Wolf IV, Perotti MC, Hynes ER. Spray-dried adjunct cultures of autochthonous non-starter lactic acid bacteria. Int J Food Microbiol 2017; 255:17-24. [PMID: 28558330 DOI: 10.1016/j.ijfoodmicro.2017.05.014] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2016] [Revised: 04/03/2017] [Accepted: 05/21/2017] [Indexed: 10/19/2022]
Abstract
Spray-drying of lactic cultures provides direct-to-vat starters, which facilitate their commercialization and use. However, this process may alter the metabolic activity and deteriorate technological features. In this work, we assessed the influence of spray-drying on the survival and aroma production of two strains of mesophilic lactobacilli: Lactobacillus paracasei 90 and Lactobacillus plantarum 91, which have already been characterized as good adjunct cultures. The spray-drying was carried out using a laboratory scale spray and the dried cultures were monitored during the storage for the survival rate. The dried cultures were applied to two cheese models: sterile cheese extract and miniature soft cheese. The influence on the carbohydrate metabolism and the production of organic acids and volatile compounds was determined. Both strains retained high levels of viable counts in the powder after drying and during the storage at 5°C for twelve months. In addition, they also remained at high level in both cheese models during incubation or ripening. Similar profiles of carbohydrate fermentation and bioformation of volatile compounds were observed in the cheese extracts for each of the strains when tested as both fresh and dried cultures. In addition, the ability of Lb. paracasei 90 to increase the production of acetoin and diacetyl remarkably in cheese models was also confirmed for the spray-dried culture.
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Affiliation(s)
- Guillermo H Peralta
- Instituto de Lactología Industrial, Universidad Nacional del Litoral, Consejo Nacional de Investigaciones Científicas y Técnicas, 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, Santiago del Estero 2829, S3000AOM Santa Fe, Argentina; Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santiago del Estero 2829, 3000 Santa Fe, Argentina
| | - Gabriela Audero
- Estación Experimental Agropecuaria Rafaela, Instituto Nacional de Tecnología Agropecuaria, Ruta 34 km 227, Santa Fe, Argentina
| | - Roxana Páez
- Estación Experimental Agropecuaria Rafaela, Instituto Nacional de Tecnología Agropecuaria, Ruta 34 km 227, Santa Fe, Argentina
| | - I Verónica Wolf
- Instituto de Lactología Industrial, Universidad Nacional del Litoral, Consejo Nacional de Investigaciones Científicas y Técnicas, Santiago del Estero 2829, S3000AOM Santa Fe, Argentina; Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santiago del Estero 2829, 3000 Santa Fe, Argentina
| | - M Cristina Perotti
- Instituto de Lactología Industrial, Universidad Nacional del Litoral, Consejo Nacional de Investigaciones Científicas y Técnicas, Santiago del Estero 2829, S3000AOM Santa Fe, Argentina; Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santiago del Estero 2829, 3000 Santa Fe, Argentina
| | - Erica R Hynes
- Instituto de Lactología Industrial, Universidad Nacional del Litoral, Consejo Nacional de Investigaciones Científicas y Técnicas, Santiago del Estero 2829, S3000AOM Santa Fe, Argentina; Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santiago del Estero 2829, 3000 Santa Fe, Argentina
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Pino A, Van Hoorde K, Pitino I, Russo N, Carpino S, Caggia C, Randazzo CL. Survival of potential probiotic lactobacilli used as adjunct cultures on Pecorino Siciliano cheese ripening and passage through the gastrointestinal tract of healthy volunteers. Int J Food Microbiol 2017; 252:42-52. [PMID: 28458191 DOI: 10.1016/j.ijfoodmicro.2017.04.012] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2016] [Revised: 03/02/2017] [Accepted: 04/20/2017] [Indexed: 12/01/2022]
Abstract
In the present study, two lactobacilli strains, Lactobacillus rhamnosus H25 and Lactobacillus paracasei N24, used as adjunct cultures, were evaluated for their heat resistance both with and without prior heat adaptation and for their survival, at industrial scale, during the production and ripening of the Pecorino Siciliano cheese. In addition, the viability and persistence of the lactobacilli strains after passage through the gastrointestinal tract of healthy volunteers were evaluated by using rep-PCR analysis of viable cells. Both strains exhibited good heat resistance and survival throughout cheese production and ripening, and positively influenced the physico-chemical, the microbiological and the sensorial characteristics of the final product. In addition, the molecular typing of the lactobacilli isolates, retrieved from fecal samples of healthy volunteers during and after 15 days of the experimental cheese administration, revealed a high survival of the strains, highlighting their persistence during passage into the GI tract. In conclusion, this study proposes the two adjunct cultures as potential probiotic candidate deliverable by cheese.
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Affiliation(s)
- Alessandra Pino
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Santa Sofia 98, 95123 Catania, Italy
| | - Koenraad Van Hoorde
- Laboratory of Brewing and Biochemistry, Faculty of Bioscience Engineering, Ghent University, Valentin Vaerwyckweg 1, 9000 Gent, Belgium
| | - Iole Pitino
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Santa Sofia 98, 95123 Catania, Italy
| | - Nunziatina Russo
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Santa Sofia 98, 95123 Catania, Italy
| | - Stefania Carpino
- CoRFiLaC, Regione Siciliana, S.P. 25 Km 5 Ragusa Mare, 97100 Ragusa, Italy
| | - Cinzia Caggia
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Santa Sofia 98, 95123 Catania, Italy.
| | - Cinzia L Randazzo
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Santa Sofia 98, 95123 Catania, Italy
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22
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Sharifi Yazdi MK, Davoodabadi A, Khesht Zarin HR, Tajabadi Ebrahimi M, Soltan Dallal MM. Characterisation and probiotic potential of lactic acid bacteria isolated from Iranian traditional yogurts. ITALIAN JOURNAL OF ANIMAL SCIENCE 2017. [DOI: 10.1080/1828051x.2016.1222888] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Mohammad Kazem Sharifi Yazdi
- Zoonosis Research Center, Tehran University of Medical Sciences, Tehran, Iran
- Department of Medical Laboratory Sciences, Tehran University of Medical Sciences, Tehran, Iran
| | | | | | | | - Mohammad Mehdi Soltan Dallal
- Department of Pathobiology, Tehran University of Medical Sciences, Tehran, Iran
- Food Microbiology Research Center, Tehran University of Medical Sciences, Tehran, Iran
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23
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Dalli SS, Uprety BK, Rakshit SK. Industrial Production of Active Probiotics for Food Enrichment. ACTA ACUST UNITED AC 2016. [DOI: 10.1007/978-1-4939-6595-3_3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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24
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Espitia PJ, Batista RA, Azeredo HM, Otoni CG. Probiotics and their potential applications in active edible films and coatings. Food Res Int 2016; 90:42-52. [DOI: 10.1016/j.foodres.2016.10.026] [Citation(s) in RCA: 112] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2016] [Revised: 10/13/2016] [Accepted: 10/16/2016] [Indexed: 12/29/2022]
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25
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Wang NF, Shi YH, Sun J, Le GW. Evaluation of Peanut Flour Fermented with Lactic Acid Bacteria as a Probiotic Food. FOOD SCI TECHNOL INT 2016. [DOI: 10.1177/1082013208088370] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
The aim of this study was to evaluate the probiotic value of peanut flour fermented with lactic acid bacteria in vitro and in vivo. Four strains including Lactobacillus delbrueckii LD09, Lactobacillus casei LC35, Lactobacillus acidophilus LA51, and Lactobacillus plantarum P9 were screened for their growth and survival in peanut flour. Among all the strains, L. plantarum P9 grew to the highest cell population (9.48 log cfu/g) in peanut flour after 72 h fermentation at 37°C. After 28 days storage at 4°C, no marked change in the viable count of this strain was observed. Peanut flour fermented with L. plantarum P9 could also increase the content of crude protein and the degree of protein hydrolysis. In an in vitro system, the addition of protein from the fermented peanut flour greatly enhanced the survival of L. plantarum P9 in simulated gastric and bile juices. In vivo studies, supplementation with the fermented peanut flour in the diet of mice increased significantly the number of lactobacilli in the fecal samples compared to the control group. At the same time, the number of enterobacteria decreased significantly. These results indicated that peanut flour fermented with L. plantarum P9 strain could be a novel type of probiotic food.
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Affiliation(s)
- N.-F. Wang
- Key Laboratory of Food Science and Safety, Ministry of Education, Wuxi, Jiangsu, 214036, China
| | - Y.-H. Shi
- School of Food Science, Southern Yangtze University, No 170 huihe Road, Wuxi, Jiangsu, 214036, China
| | - J. Sun
- Key Laboratory of Food Science and Safety, Ministry of Education, Wuxi, Jiangsu, 214036, China
| | - G.-W. Le
- School of Food Science, Southern Yangtze University, No 170 huihe Road, Wuxi, Jiangsu, 214036, China,
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26
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Effect of the low-fat Cheddar cheese manufacturing process on the viability of Bifidobacterium animalis subsp. lactis, Lactobacillus rhamnosus, Lactobacillus paracasei/casei, and Lactobacillus plantarum isolates. J Funct Foods 2016. [DOI: 10.1016/j.jff.2016.04.025] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022] Open
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27
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Bezerra TKA, de Araujo ARR, do Nascimento ES, de Matos Paz JE, Gadelha CA, Gadelha TS, Pacheco MTB, do Egypto Queiroga RDCR, de Oliveira MEG, Madruga MS. Proteolysis in goat “coalho” cheese supplemented with probiotic lactic acid bacteria. Food Chem 2016; 196:359-66. [DOI: 10.1016/j.foodchem.2015.09.066] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2015] [Revised: 09/14/2015] [Accepted: 09/16/2015] [Indexed: 11/28/2022]
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28
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Biocheese: a food probiotic carrier. BIOMED RESEARCH INTERNATIONAL 2015; 2015:723056. [PMID: 25802862 PMCID: PMC4352748 DOI: 10.1155/2015/723056] [Citation(s) in RCA: 52] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 07/08/2014] [Revised: 09/06/2014] [Accepted: 10/21/2014] [Indexed: 12/18/2022]
Abstract
This review describes some aspects related to the technological barriers encountered in the development and stability of probiotic cheeses. Aspects concerning the viability of probiotic cultures in this matrix are discussed and the potential of cheese as a biofunctional food carrier is analyzed, outlying some points related to health and safety. In general, the manufacture of probiotic cheese should have little change when compared with the elaboration of cheese in the traditional way. The physicochemical and technological parameters influencing the quality of these products have also to be measured so as to obtain a process optimization.
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29
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Viability of Lactobacillus plantarum entrapped in double emulsion during Oaxaca cheese manufacture, melting and simulated intestinal conditions. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.07.004] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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30
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Cichosz G, Aljewicz M, Nalepa B. Viability of theLactobacillus rhamnosusHN001 Probiotic Strain in Swiss- and Dutch-Type Cheese and Cheese-Like Products. J Food Sci 2014; 79:M1181-8. [DOI: 10.1111/1750-3841.12458] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2013] [Accepted: 02/26/2014] [Indexed: 11/27/2022]
Affiliation(s)
- Grażyna Cichosz
- Dept. of Dairy Science and Quality Management; Faculty of Food Science; Univ. of Warmia and Mazury in Olsztyn; Oczapowskiego 7 10-719 Olsztyn Poland
| | - Marek Aljewicz
- Dept. of Dairy Science and Quality Management; Faculty of Food Science; Univ. of Warmia and Mazury in Olsztyn; Oczapowskiego 7 10-719 Olsztyn Poland
| | - Beata Nalepa
- Dept. of Industrial and Food Microbiology; Faculty of Food Sciences; Univ. of Warmia and Mazury; Plac Cieszyński 1 10-726 Olsztyn Poland
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31
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Survival of microencapsulated Bifidobacterium longum in Cheddar cheese during production and storage. Food Control 2014. [DOI: 10.1016/j.foodcont.2013.09.030] [Citation(s) in RCA: 55] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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32
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Govender M, Choonara YE, Kumar P, du Toit LC, van Vuuren S, Pillay V. A review of the advancements in probiotic delivery: Conventional vs. non-conventional formulations for intestinal flora supplementation. AAPS PharmSciTech 2014; 15:29-43. [PMID: 24222267 DOI: 10.1208/s12249-013-0027-1] [Citation(s) in RCA: 96] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2013] [Accepted: 08/20/2013] [Indexed: 12/26/2022] Open
Abstract
Probiotic delivery systems are widely used nutraceutical products for the supplementation of natural intestinal flora. These delivery systems vary greatly in effectiveness to exert health benefits for a patient. Probiotic delivery systems can be categorized into conventional, pharmaceutical formulations, and non-conventional, mainly commercial food-based, products. The degree of health benefits provided by these probiotic formulations varies in their ability to deliver viable, functional bacteria in large enough numbers (effectiveness), to provide protection against the harsh effects of the gastric environment and intestinal bile (in vivo protection), and to survive formulation processes (viability). This review discusses the effectiveness of these probiotic delivery systems to deliver viable functional bacteria focusing on the ability to protect the encapsulated probiotics during formulation process as well as against harsh physiological conditions through formulation enhancements using coatings and polymer enhancements. A brief overview on the health benefits of probiotics, current formulation, patient and legal issues facing probiotic delivery, and possible recommendations for the enhanced delivery of probiotic bacteria are also provided. Newer advanced in vitro analyses that can accurately determine the effectiveness of a probiotic formulation are also discussed with an ideal probiotic delivery system hypothesized through a combination of the two probiotic delivery systems described.
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33
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Petreska Ivanovska T, Jurhar Pavlova M, Mladenovska K, Petrushevska-Tozi L. Probiotics, prebiotics, synbiotics in prevention and treatment of inflammatory bowel diseases. MAKEDONSKO FARMACEVTSKI BILTEN 2014. [DOI: 10.33320/maced.pharm.bull.2014.60.02.001] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
Abstract
Probiotics, prebiotics, and synbiotics are functional components able to exert positive effects on human health. Numerous medical conditions lack effective and safe approaches for prevention or treatment, thus usage of probiotics, prebiotics, and synbiotics is an alternative. Further, the benefit related to the consumption of these compounds is associated with lower morbidity of chronic diseases and reduced health-care costs. Various types of mediums to deliver probiotics/synbiotics to the human GIT are used. Although capsules and tablets are frequently applied as delivery systems for probiotics, the major challenge of the commercial sector is to market new functional
foods containing probiotics and/or prebiotics. Discovering of new probiotic/synbiotic functional foods is connected to the interest of the food industry to revitalize continuously through introduction of products with improved nutritional value and pleasant taste, but also with health benefit for the consumers. The review provides insights and new perspectives in respect to usage of functional components and foods
in prevention and treatment of inflammatory bowel diseases (IBD) that are highly correlated with the modern lifestyle. The therapeutic and safety properties of probiotics and prebiotics, their role in pathogenesis of IBD, potential to prevent and treat these diseases as well as postulated mechanisms of action will be discussed, highlighting the main areas in which further research is an emergence.
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34
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Partitioning of starter bacteria and added exogenous enzyme activities between curd and whey during Cheddar cheese manufacture. Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2013.07.005] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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35
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Lollo PCB, Cruz AG, Morato PN, Moura CS, Carvalho-Silva LB, Oliveira CAF, Faria JAF, Amaya-Farfan J. Probiotic cheese attenuates exercise-induced immune suppression in Wistar rats. J Dairy Sci 2012; 95:3549-58. [PMID: 22720913 DOI: 10.3168/jds.2011-5124] [Citation(s) in RCA: 55] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2011] [Accepted: 02/18/2012] [Indexed: 01/31/2023]
Abstract
Intense physical activity results in a substantial volume of stress and hence a significant probability of immunosuppression in athletes, with milk proteins being, perhaps, the most recommended protein supplements. Consumption of a probiotic cheese can attenuate immune suppression induced by exhausting exercise in rats. A popular Brazilian fresh cheese (Minas Frescal cheese) containing Lactobacillus acidophilus LA14 and Bifidobacterium longum BL05 was fed for 2wk to adult Wistar rats, which then were brought to exhaustion on the treadmill. Two hours after exhaustion, the rats were killed and material was collected for the determination of serum uric acid, total and high-density lipoprotein cholesterol fraction, total protein, triacylglycerols, aspartate aminotransferase, alanine aminotransferase, creatine kinase, and blood cell (monocyte, lymphocyte, neutrophil, and leukocyte) counts. Exercise was efficient in reducing lymphocyte counts, irrespective of the type of ingested cheese, but the decrease in the group fed the probiotic cheese was 22% compared with 48% in the animals fed regular cheese. Monocyte counts were unaltered in the rats fed probiotic cheese compared with a significant decrease in the rats fed the regular cheese. Most importantly, ingestion of the probiotic cheese resulted in a >100% increase in serum high-density lipoprotein cholesterol and a 50% decrease in triacylglycerols. We conclude that probiotic Minas Frescal cheese may be a viable alternative to enhance the immune system and could be used to prevent infections, particularly those related to the physical overexertion of athletes.
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Affiliation(s)
- P C B Lollo
- Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos, Cidade Universitária Zeferino Vaz, 13083-862, Campinas, São Paulo, Brazil.
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37
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Karimi R, Sohrabvandi S, Mortazavian AM. Review Article: Sensory Characteristics of Probiotic Cheese. Compr Rev Food Sci Food Saf 2012. [DOI: 10.1111/j.1541-4337.2012.00194.x] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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38
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Karimi R, Mortazavian A, Karami M. Incorporation of Lactobacillus casei in Iranian ultrafiltered Feta cheese made by partial replacement of NaCl with KCl. J Dairy Sci 2012; 95:4209-22. [DOI: 10.3168/jds.2011-4872] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2011] [Accepted: 03/16/2012] [Indexed: 11/19/2022]
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39
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Escobar M, Van Tassell M, Martínez-Bustos F, Singh M, Castaño-Tostado E, Amaya-Llano S, Miller M. Characterization of a Panela cheese with added probiotics and fava bean starch. J Dairy Sci 2012; 95:2779-87. [DOI: 10.3168/jds.2011-4655] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2011] [Accepted: 01/12/2012] [Indexed: 11/19/2022]
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40
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Plessas S, Bosnea L, Alexopoulos A, Bezirtzoglou E. Potential effects of probiotics in cheese and yogurt production: A review. Eng Life Sci 2012. [DOI: 10.1002/elsc.201100122] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
Affiliation(s)
- Stavros Plessas
- Faculty of Agriculture Development, Laboratory of Microbiology; Biotechnology and Hygiene; Democritus University of Thrace; Orestiada; Greece
| | - Loulouda Bosnea
- Food Biotechnology Group; Department of Chemistry; University of Patras; Patras; Greece
| | - Athanasios Alexopoulos
- Faculty of Agriculture Development, Laboratory of Microbiology; Biotechnology and Hygiene; Democritus University of Thrace; Orestiada; Greece
| | - Eugenia Bezirtzoglou
- Faculty of Agriculture Development, Laboratory of Microbiology; Biotechnology and Hygiene; Democritus University of Thrace; Orestiada; Greece
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41
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Selective enumeration of probiotic microorganisms in cheese. Food Microbiol 2012; 29:1-9. [DOI: 10.1016/j.fm.2011.08.008] [Citation(s) in RCA: 51] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2010] [Revised: 08/02/2011] [Accepted: 08/07/2011] [Indexed: 11/19/2022]
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42
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Minervini F, Siragusa S, Faccia M, Dal Bello F, Gobbetti M, De Angelis M. Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli. J Dairy Sci 2012; 95:508-20. [DOI: 10.3168/jds.2011-4150] [Citation(s) in RCA: 56] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2011] [Accepted: 10/14/2011] [Indexed: 12/14/2022]
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43
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Gursoy O, Seckin AK, Kinik O, Karaman AD. The effect of using different probiotic cultures on conjugated linoleic acid (CLA) concentration and fatty acid composition of white pickle cheese. Int J Food Sci Nutr 2011; 63:610-5. [DOI: 10.3109/09637486.2011.643295] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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44
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Burns P, Cuffia F, Milesi M, Vinderola G, Meinardi C, Sabbag N, Hynes E. Technological and probiotic role of adjunct cultures of non-starter lactobacilli in soft cheeses. Food Microbiol 2011; 30:45-50. [PMID: 22265282 DOI: 10.1016/j.fm.2011.09.015] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2011] [Revised: 09/15/2011] [Accepted: 09/21/2011] [Indexed: 11/29/2022]
Abstract
The influence of two cheese-isolated Lactobacillus strains on cheese composition, acceptability and probiotic capacity was assessed. Soft cheeses with and without the addition of Lactobacillus plantarum I91 or Lactobacillus paracasei I90 were prepared. Gross composition was assessed and secondary proteolysis was described by soluble fractions and free amino acids profiles. Acceptability was determined by a panel of 98 non-trained consumers. Cheeses harboring added Lactobacillus strains were also studied in vivo to evaluate their probiotic capacity. Gross composition of the cheeses was similar for control and treated (Lactobacillus-added) cheeses. Peptidolysis increased in cheeses with added lactobacilli, which was evidenced by a higher free amino acid content. Overall, the acceptability of the cheeses was good: 65%-80% of the consumers said that they "liked very much" or "liked" the cheeses. Cheeses with L. plantarum I91 showed the highest changes in composition and proteolysis and were the most accepted ones. On the contrary, composition of cheeses with L. paracasei I90 was similar to that of the controls, but these samples were less accepted than cheeses without lactobacilli. The oral administration of cheese containing L. plantarum I91 or L. paracasei I90 proved to be safe and able to enhance the number of IgA + cells in the small intestine lamina propria of mice. The use of selected strains of NSLAB exerted a technological and probiotic role: it contributed to the standardization of cheese quality and induced benefic health effects at the gut mucosa in vivo.
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Affiliation(s)
- Patricia Burns
- Instituto de Lactología Industrial (INLAIN, UNL-CONICET), Facultad de Ingeniería Química, Universidad Nacional del Litoral, 1° de Mayo 3250, Santiago del Estero 2829, Santa Fe (3000), Argentina
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45
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Oberg C, Moyes L, Domek M, Brothersen C, McMahon D. Survival of probiotic adjunct cultures in cheese and challenges in their enumeration using selective media. J Dairy Sci 2011; 94:2220-30. [DOI: 10.3168/jds.2010-3934] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2010] [Accepted: 01/11/2011] [Indexed: 11/19/2022]
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46
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Madureira AR, Brandão T, Gomes AM, Pintado ME, Malcata FX. Technological Optimization of Manufacture of Probiotic Whey Cheese Matrices. J Food Sci 2011; 76:E203-11. [DOI: 10.1111/j.1750-3841.2010.02008.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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47
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Karimi R, Mortazavian AM, Da Cruz AG. Viability of probiotic microorganisms in cheese during production and storage: a review. ACTA ACUST UNITED AC 2011. [DOI: 10.1007/s13594-011-0005-x] [Citation(s) in RCA: 84] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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48
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Fortin MH, Champagne CP, St-Gelais D, Britten M, Fustier P, Lacroix M. Effect of time of inoculation, starter addition, oxygen level and salting on the viability of probiotic cultures during Cheddar cheese production. Int Dairy J 2011. [DOI: 10.1016/j.idairyj.2010.09.007] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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49
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FRITZEN-FREIRE CARLISEB, MÜLLER CARMENMO, LAURINDO JOÃOB, AMBONI RENATADDEMC, PRUDÊNCIO ELANES. The effect of direct acidification on the microbiological, physicochemical and sensory properties of probiotic Minas Frescal cheese. INT J DAIRY TECHNOL 2010. [DOI: 10.1111/j.1471-0307.2010.00617.x] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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50
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ZOMORODI SHAHIN, ASL ASGHARKHOSROWSHAHI, ROHANI SAYADMAHDIRAZAVI, MIRAGHAEI SOMAYIEH. Survival of Lactobacillus casei, Lactobacillus plantarum and Bifidobacterium bifidum in free and microencapsulated forms on Iranian white cheese produced by ultrafiltration. INT J DAIRY TECHNOL 2010. [DOI: 10.1111/j.1471-0307.2010.00638.x] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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