1
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Valorization of Lactic Acid Fermentation of Pomegranate Juice by an Acid Tolerant and Potentially Probiotic LAB Isolated from Kefir Grains. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8040142] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
The present study describes the application of an acid tolerant and potentially probiotic L. paracasei SP3 strain, recently isolated from kefir grains, in the production of a novel functional beverage based on the fermentation of pomegranate juice. The fermentation ability of the novel strain was assessed during pomegranate juice fermentations at 30 °C for 24 h and storage at 4 °C for 4 weeks. Various parameters were assessed such as residual sugar, organic acid and alcohol levels, total phenolics content, antioxidant activity, astringency, cell viability, and consumer acceptance. Residual sugar was decreased by approximately 25%, while respectable amounts of lactic acid were determined (4.8 g/L) on the 28th day of storage, proving that the novel strain was effective at lactic acid fermentation. The concentration of ethanol was maintained at low levels (0.3–0.4 % v/v) and low levels of acetic acid were detected (0.6 g/L). The viability of L. paracasei SP3 cells retained high levels (>7 log cfu/mL), even by the 4th week. The total phenolic content (123.7–201.1 mg GAE/100 mL) and antioxidant activity (124.5–148.5 mgTE/100 mL) of fermented pomegranate juice were recorded at higher levels for all of the studied time periods compared to the non-fermented juice. The employment of the novel strain led to a significant reduction in the levels of hydrolysable tannins (42%) in the juice, reducing its astringency. The latter was further proven through sensorial tests, which reflected the amelioration of the sensorial features of the final product. It should be underlined that fruit juices as well as pomegranate juice comprised a very harsh food matrix for microorganisms to survive and ferment. Likewise, the L. paracasei SP3 strain showed a significant potential, because it was applied as a free culture, without the application of microencapsulation methods that are usually employed in these fermentations, leading to a product with possible functional properties and a high nutritive value.
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2
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Li R, Luo W, Liu Y, Chen C, Chen S, Yang J, Wu P, Lv X, Liu Z, Ni L, Han J. The investigation on the characteristic metabolites of Lactobacillus plantarum RLL68 during fermentation of beverage from by-products of black tea manufacture. Curr Res Food Sci 2022; 5:1320-1329. [PMID: 36072509 PMCID: PMC9441299 DOI: 10.1016/j.crfs.2022.07.014] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2022] [Revised: 07/11/2022] [Accepted: 07/25/2022] [Indexed: 11/28/2022] Open
Abstract
At present, lactic acid bacteria (LAB) fermentation is commonly considered as an effective strategy to remarkably drive the improvement of flavor and nutritional value, and extend shelf-life of fermented foods. In this study, the by-product of tea manufacture, including broken tea segments and tea stalk, was used to produce fermented tea beverages. In addition, the residual components of matrices and bacterial metabolites were measured, as well as the sensory quality of the beverage was evaluated. Subsequently, the determination of monosaccharides, volatile aroma profile, free amino acids, biogenic amines and organic acids, and several functional substances involving γ-aminobutyric acid (GABA), polyphenols, caffeine and L-theanine were carried out. The results revealed that glucose, fructose, mannose and xylose are principal carbon source of Lactobacillus plantarum RLL68 during the fermentation; moreover, the abundance of aromatic substances is varied dramatically and the characteristic flavors of the beverages, particularly fermentation for 48 h and 72 h, are imparted with sweet and fruity odor on the basis of initial nutty and floral odor; Meanwhile, the organoleptic qualities of fermented beverages is also enhanced. Furthermore, the levels of organic acids and GABA are elevated, while the bitter amino acids, as well as some bioactive substances including tea polyphenols and L-theanine are declined; Besides, the caffeine level almost remains constant, and quite low levels of various biogenic amines are also observed. The results of this study will provide the theoretical basis to steer and control the flavor and quality of the fermented tea beverages in the future. The dynamic variation of characteristic metabolites of the beverage was elucidated. The characteristic flavors changed from nutty and floral to sweet and fruity. L. plantarum fermentation bring both beneficial and adverse impacts.
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Affiliation(s)
- Ruili Li
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China
| | - Weibo Luo
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China
| | - Yifeng Liu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China
- Fujian Research Institute of Cereal and Oil Science and Technology, Fuzhou, 350025, China
| | - Chi Chen
- Fujian Vocational College of Agriculture, College of Modern Agricultural Engineering, Fuzhou, 350303, Fujian, China
| | - Shunxian Chen
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China
| | - Jie Yang
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China
| | - Peifen Wu
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China
| | - Xucong Lv
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China
| | - Zhibin Liu
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China
| | - Li Ni
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China
| | - Jinzhi Han
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China
- Corresponding author.
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3
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Gao M. The influence of intrinsic and extrinsic factors on protein-polyphenol interactions in dairy systems. BIO WEB OF CONFERENCES 2022. [DOI: 10.1051/bioconf/20225501025] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022] Open
Abstract
The application of polyphenols in dairy products is becoming more widespread due to the rich protein content of dairy products reacting with polyphenols. Many studies have pointed to the positive effects of polyphenol-protein binding on dairy products. This article illustrated the mechanisms of how polyphenols react with proteins. The effects of the combination of the polyphenols and protein were described in terms of intrinsic and extrinsic factors, as well as the effects on food properties. Moreover, specific examples of the use of polyphenols in dairy products will also be proposed. Importantly, based on the reported findings, future processes that exploit and develop this interaction can be considered to enable the targeting of polyphenols and proteins in dairy products to secure a range of industrial benefits.
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4
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Lavrentev FV, Ashikhmina MS, Ulasevich SA, Morozova OV, Orlova OY, Skorb EV, Iakovchenko NV. Perspectives of Bacillus coagulans MTCC 5856 in the production of fermented dairy products. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111623] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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5
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Microbiological and Chemical Properties of Chokeberry Juice Fermented by Novel Lactic Acid Bacteria with Potential Probiotic Properties during Fermentation at 4 °C for 4 Weeks. Foods 2021; 10:foods10040768. [PMID: 33916805 PMCID: PMC8065681 DOI: 10.3390/foods10040768] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2021] [Revised: 03/28/2021] [Accepted: 04/01/2021] [Indexed: 02/07/2023] Open
Abstract
On the frame of this research survey, a novel potentially probiotic strain (Lactobacillus paracasei SP5) recently isolated from kefir grains was evaluated for chokeberry juice fermentation. Chokeberry juice was retrieved from the variety Aronia melanocarpa, a plant known to provide small, dark berries and to be one of the richest sources of antioxidants. The juice was subsequently fermented inoculating L. paracasei SP5 for 48 h at 30 °C. The fermented juices were left at 4 °C and tested regarding microbiological and physicochemical characteristics for 4 weeks. The potentially probiotic strain was proved capable of performing lactic acid fermentation at 30 °C. Cell viability of L. paracasei was detected in high levels during fermentation and the whole storage period, while the fermented juice showed higher levels of viability in juice with 40.3 g/L of initial sugar concentration. No ethanol was detected in the final fermented juice. Fermented chokeberry juice was characterized by aromatic desirable volatiles, which were retained in adequate levels for the whole storage period. Specifically, the occurrence of organic esters detected in fermented juices is considered as positive evidence of the provision of fruity and floral notes to the final product. During storage, total phenolics content and antioxidant activity were observed in higher levels in fermented chokeberry juice compared with non-fermented juice. Subsequently, fermentation of chokeberry juice by potentially probiotic lactic acid bacteria could provide high industrialization potential, providing the market with a nutritional beverage of good volatile quality with an enhanced shelf-life compared with an unfermented fresh juice.
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Nachtigall C, Surber G, Bulla J, Rohm H, Jaros D. Pilot scale isolation of exopolysaccharides from Streptococcus thermophilus DGCC7710: Impact of methodical details on macromolecular properties and technofunctionality. Eng Life Sci 2021; 21:220-232. [PMID: 33716620 PMCID: PMC7923592 DOI: 10.1002/elsc.202000073] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2020] [Revised: 11/26/2020] [Accepted: 11/26/2020] [Indexed: 12/02/2022] Open
Abstract
Exopolysaccharides (EPS) from Streptococcus thermophilus provide similar technofunctionality such as water binding, viscosity enhancing and emulsifying effects as commercial thickeners at a significant lower concentration. Despite their high technofunctional potential, hetero polysaccharides from lactic acid bacteria are still not commercially used in unfermented foods, as the small amount of synthesised EPS calls for a high isolation effort. This study aims to analyse the macromolecular properties of EPS and cell containing isolates from S. thermophilus DGCC7710 obtained by different isolation protocols, and to link these data to the technofunctionality in model food systems. The EPS content of the isolates was affected by the microfiltration/ultrafiltration membranes used for cell removal/dialysis, respectively, and was 89% at maximum. There was no link between purity of the isolates, molecular mass (3 × 106 Da) and intrinsic viscosity (0.53 - 0.59 mL/mg) of the EPS. After adding EPS containing isolates to milk, gel stiffness after acidification increased by 25% at maximum, depending on the type and concentration of the specific isolate. Partly purified, cell containing isolates were effective at low absolute EPS concentration (approx. 0.1 g/kg) and therefore represent, together with their simple isolation protocol, an interesting approach to introduce microbial EPS into non-fermented products.
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Affiliation(s)
| | - Georg Surber
- Chair of Food EngineeringTechnische Universität DresdenDresdenGermany
| | - Jannis Bulla
- Chair of Food EngineeringTechnische Universität DresdenDresdenGermany
| | - Harald Rohm
- Chair of Food EngineeringTechnische Universität DresdenDresdenGermany
| | - Doris Jaros
- Chair of Food EngineeringTechnische Universität DresdenDresdenGermany
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7
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Wu Y, Li S, Tao Y, Li D, Han Y, Show PL, Wen G, Zhou J. Fermentation of blueberry and blackberry juices using Lactobacillus plantarum, Streptococcus thermophilus and Bifidobacterium bifidum: Growth of probiotics, metabolism of phenolics, antioxidant capacity in vitro and sensory evaluation. Food Chem 2021; 348:129083. [PMID: 33517000 DOI: 10.1016/j.foodchem.2021.129083] [Citation(s) in RCA: 81] [Impact Index Per Article: 27.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2020] [Revised: 01/04/2021] [Accepted: 01/07/2021] [Indexed: 11/18/2022]
Abstract
In this study, three potential probiotic strains were selected to ferment blueberry and blackberry juices. The viable cell counts of selected strains were increased by 0.4-0.7 log CFU/mL in berry juices environments after 48-h fermentation. Meanwhile, the contents of cyanindin-3-glucoside and peonidin-3-glucoside decreased over 30%. Heatmap presented an upgrade trend of syringic acid, ferulic acid, gallic acid and lactic acid during fermentation. However, the contents of p-coumaric acid, protocatechuic acid, chlorogenic acid, critic acid and malic acid showed downgrade trend. The metabolism of phenolics probably contributed to the enhancement of the ABTS radical scavenging activity (40%-60%) in fermented berry juices. Moreover, the three strains presented different capacities on changing the quality of berry juices according to the PCA and LDA analysis. The contents of individual organic acids had positive correlations with sensory quality, especially for sourness. Overall, probiotic fermentation could improve the sensory quality of berry juices.
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Affiliation(s)
- Yue Wu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - Sujin Li
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - Yang Tao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China.
| | - Dandan Li
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - Yongbin Han
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China.
| | - Pau Loke Show
- Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia, 43500 Semenyih, Selangor, Malaysia
| | - Guangzhong Wen
- Majiang Postgraduate Working Station, Majiang, Guizhou 557600, China
| | - Jianzhong Zhou
- Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
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8
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Nachtigall C, Vogel C, Rohm H, Jaros D. How Capsular Exopolysaccharides Affect Cell Surface Properties of Lactic Acid Bacteria. Microorganisms 2020; 8:E1904. [PMID: 33266168 PMCID: PMC7759885 DOI: 10.3390/microorganisms8121904] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2020] [Revised: 11/26/2020] [Accepted: 11/27/2020] [Indexed: 12/11/2022] Open
Abstract
Some lactic acid bacteria are able to produce exopolysaccharides that, based on localization, can be distinguished in free and capsular or cell-bound exopolysaccharides (CPS). Up to now, the former were the focus of current research, mainly because of the technofunctional benefits they exhibit on fermented dairy products. On the other hand, CPS affect the surface properties of bacteria cells and thus also the textural properties of fermented foods, but data are very scarce. As the cell surface properties are strongly strain dependent, we present a new approach to investigate the impact of CPS on cell surface hydrophobicity and moisture load. CPS positive and negative Streptococcus thermophilus and Weissella cibaria were subjected to ultrasonication suitable to detach CPS without cell damage. The success of the method was verified by scanning electron and light microscopy as well as by cultivation experiments. Before applying ultrasonication cells with CPS exhibiting an increased hydrophilic character, enhanced moisture load, and faster water adsorption compared to the cells after CPS removal, emphasizing the importance of CPS on the textural properties of fermented products. The ultrasonic treatment did not alter the cell surface properties of the CPS negative strains.
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Affiliation(s)
- Carsten Nachtigall
- Institute of Natural Materials Technology, Technische Universität Dresden, 01062 Dresden, Germany; (H.R.); (D.J.)
| | - Cordula Vogel
- Institute of Soil Science and Site Ecology, Technische Universität Dresden, 01062 Dresden, Germany;
| | - Harald Rohm
- Institute of Natural Materials Technology, Technische Universität Dresden, 01062 Dresden, Germany; (H.R.); (D.J.)
| | - Doris Jaros
- Institute of Natural Materials Technology, Technische Universität Dresden, 01062 Dresden, Germany; (H.R.); (D.J.)
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9
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Chiappe CS, Iurlina MO, Saiz AI. Effect of honey phenolic extract on biofilm formation by Pediococcus pentosaceus and Lactobacillus fermentum. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109782] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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10
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Nachtigall C, Weber C, Rothenburger S, Jaros D, Rohm H. Test parameters and cell chain length of Streptococcus thermophilus affect the microbial adhesion to hydrocarbons assay: a methodical approach. FEMS Microbiol Lett 2019; 366:5528314. [DOI: 10.1093/femsle/fnz150] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2019] [Accepted: 07/01/2019] [Indexed: 01/01/2023] Open
Abstract
ABSTRACTThe microbial adhesion to hydrocarbons (MATH) test is one of the most common method to determine the hydrophobicity of cell surfaces. Despite its prevalence, no standard test parameters are used in literature, making a direct comparison of data almost impossible. Criticism also focuses on test parameters that may mask hydrophobic interactions and hence lead to erroneous test results. We methodically investigated the impact of different MATH test parameters on the calculation of the cell surface hydrophobicity of Streptococcus thermophilus, a widespread exopolysaccharide-producing lactic acid bacterium used in the production of fermented milk products. Besides composition and ionic strength of the buffer used for cell re-suspension, we observed a pronounced time dependency of the turbidity of the cell suspension during phase separation due to sedimentation and/or cell lysis. A new modification of the MATH assay was applied to enable the determination of cell surface hydrophobicity of long chain-forming bacteria. As the cell surface hydrophobicity was not altered during exponential growth phase, we assume that the cell surface and its capsular exopolysaccharide layer are not changed during cultivation.
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Affiliation(s)
- Carsten Nachtigall
- Chair of Food Engineering, Institute of Natural Materials Technology, Technische Universität Dresden, D-01062 Dresden, Germany
| | - Carmen Weber
- Chair of Food Engineering, Institute of Natural Materials Technology, Technische Universität Dresden, D-01062 Dresden, Germany
| | - Sandra Rothenburger
- Chair of Food Engineering, Institute of Natural Materials Technology, Technische Universität Dresden, D-01062 Dresden, Germany
| | - Doris Jaros
- Chair of Food Engineering, Institute of Natural Materials Technology, Technische Universität Dresden, D-01062 Dresden, Germany
| | - Harald Rohm
- Chair of Food Engineering, Institute of Natural Materials Technology, Technische Universität Dresden, D-01062 Dresden, Germany
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11
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Tang W, Li C, He Z, Pan F, Pan S, Wang Y. Probiotic Properties and Cellular Antioxidant Activity of Lactobacillus plantarum MA2 Isolated from Tibetan Kefir Grains. Probiotics Antimicrob Proteins 2019; 10:523-533. [PMID: 29159445 DOI: 10.1007/s12602-017-9349-8] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Lactobacillus plantarum MA2 was isolated from traditional Chinese Tibetan kefir grains. Its antioxidant properties had been demonstrated in vitro and in vivo previously. In the present study, the probiotic characteristics of this strain were further evaluated by investigating its acid and bile salt tolerances, cell surface hydrophobicity, and autoaggregation, respectively. In addition, the cellular antioxidant activity (CAA) assay was applied to test the antioxidant capacity of the isolate in different growth phases. Same method was also used to evaluate the antioxidant capacity of its fermentation supernatant, cell-free extract, and intact cell quantitatively. The results of probiotic characteristic tests showed that MA2 could survive at pH 2.5 and 0.3% bile salt. Meanwhile, the measurements of cell surface hydrophobicity and autoaggregation were 45.29 ± 2.15 and 6.30 ± 0.34%, respectively. The results of cellular antioxidant activity tests indicated that MA2 had high antioxidant potential. The CAA value of logarithmic phase cell-free extract of MA2 (39,450.00 ± 424.05 μmol quercetin equivalents/100 g sample) was significantly higher than that in stationary phase cell-free extract (3395.98 ± 126.06 μmol quercetin equivalents/100 g sample) and that of fermentation supernatant in logarithmic phase (2174.41 ± 224.47 μmol quercetin equivalents/100 g sample) (p < 0.05). The CAA method was successively applied to evaluate the antioxidant capacity of MA2 in this study, which suggests that it could be used as a useful method for lactic acid bacteria antioxidant potential evaluation.
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Affiliation(s)
- Wei Tang
- State Key Laboratory of Food Nutrition and Safety, China, Tianjin University of Science and Technology, Tianjin, 300457, China.,School of Medicine and Pharmacy, Ocean University of China, Qingdao, 266000, China
| | - Chao Li
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Food Engineering and Biotechnology Institute, Tianjin University of Science and Technology, Tianjin, 300457, China
| | - Zengguo He
- School of Medicine and Pharmacy, Ocean University of China, Qingdao, 266000, China
| | - Fen Pan
- State Key Laboratory of Food Nutrition and Safety, China, Tianjin University of Science and Technology, Tianjin, 300457, China
| | - Shuo Pan
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Food Engineering and Biotechnology Institute, Tianjin University of Science and Technology, Tianjin, 300457, China
| | - Yanping Wang
- State Key Laboratory of Food Nutrition and Safety, China, Tianjin University of Science and Technology, Tianjin, 300457, China. .,Key Laboratory of Food Nutrition and Safety, Ministry of Education, Food Engineering and Biotechnology Institute, Tianjin University of Science and Technology, Tianjin, 300457, China.
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12
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Banerjee A, Dhar P. Amalgamation of polyphenols and probiotics induce health promotion. Crit Rev Food Sci Nutr 2018; 59:2903-2926. [PMID: 29787290 DOI: 10.1080/10408398.2018.1478795] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
The residing microbiome with its vast repertoire of genes provide distinctive properties to the host by which they can degrade and utilise nutrients that otherwise pass the gastro-intestinal tract unchanged. The polyphenols in our diet have selective growth promoting effects which is of utmost importance as the state of good health has been linked to dominance of particular microbial genera. The polyphenols in native form might more skilfully exert anti-oxidative and anti-inflammatory properties but in a living system it is the microbial derivatives of polyphenol that play a key role in determining health outcome. This two way interaction has invoked great interest among researchers who have commenced several clinical surveys and numerous studies in in-vitro, simulated environment and living systems to find out in detail about the biomolecules involved in such interaction along with their subsequent physiological benefits. In this review, we have thoroughly discussed these studies to develop a fair idea on how the amalgamation of probiotics and polyphenol has an immense potential as an adjuvant therapeutic for disease prevention as well as treatment.
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Affiliation(s)
- Arpita Banerjee
- Laboratory of Food Science and Technology, Food and Nutrition Division, University of Calcutta , 20B Judges Court Road, Alipore, Kolkata , West Bengal , India
| | - Pubali Dhar
- Laboratory of Food Science and Technology, Food and Nutrition Division, University of Calcutta , 20B Judges Court Road, Alipore, Kolkata , West Bengal , India
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13
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Zhang QQ, Jiang M, Rui X, Li W, Chen XH, Dong MS. Effect of rose polyphenols on oxidation, biogenic amines and microbial diversity in naturally dry fermented sausages. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.02.054] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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14
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Li S, Gong G, Ma C, Liu Z, Cai J. Study on the Influence of Tea Extract on Probiotics in Skim Milk: From Probiotics Propagation to Metabolite. J Food Sci 2016; 81:M1981-6. [PMID: 27384493 DOI: 10.1111/1750-3841.13383] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2015] [Revised: 05/19/2016] [Accepted: 05/31/2016] [Indexed: 11/30/2022]
Abstract
In this study, the influence of tea extract (TE) on the growth of probiotics in skim milk was examined. Lactobacillus plantarum ST-III, Bifidobacterium bifidum Bb02, Lactobacillus acidophilus NCFM, and Lactobacillus rhamnosus GG were used in this study. The introduction of TE in milk significantly stimulated the propagation and acidification of L. rhamnosus GG and L. acidophilus NCFM. The antioxidant capacities and the total free amino acid contents of all fermented milk products were enhanced by the addition of TE; however, there were different antioxidant properties and free amino acid contents of fermented milk samples fermented by different bacteria. With a 9% (w/w) level, the fermentation with L. rhamnosus GG and L. acidophilus NCFM showed larger numbers of viable cells and faster acidifying rates, as well as excellent antioxidant capacity and abundant free amino acids. The stimulative effects of TE on probiotics can be considered for industrial purposes and has practical implications for commercial applications.
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Affiliation(s)
- Sha Li
- State Key Laboratory of Dairy Biotechnology, Technology Center of Bright Dairy & Food Co., Ltd, 1518 Jiangchang Road (W), Shanghai, 200436, China.,Wuhan Bright Dairy Co., Ltd, 1 Zhangbai Road, Wuhan, 430040, China
| | - Guangyu Gong
- State Key Laboratory of Dairy Biotechnology, Technology Center of Bright Dairy & Food Co., Ltd, 1518 Jiangchang Road (W), Shanghai, 200436, China.,Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan Univ, Wuxi, 214122, China
| | - Chengjie Ma
- State Key Laboratory of Dairy Biotechnology, Technology Center of Bright Dairy & Food Co., Ltd, 1518 Jiangchang Road (W), Shanghai, 200436, China.,Wuhan Bright Dairy Co., Ltd, 1 Zhangbai Road, Wuhan, 430040, China
| | - Zhenmin Liu
- State Key Laboratory of Dairy Biotechnology, Technology Center of Bright Dairy & Food Co., Ltd, 1518 Jiangchang Road (W), Shanghai, 200436, China.,Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan Univ, Wuxi, 214122, China
| | - Jie Cai
- Author Cai is with College of Food Science and Engineering, Wuhan Polytechnic Univ, Wuhan, 430023, China
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15
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Effect of Prosopis sp. honey on the growth and fermentative ability of Pediococcus pentosaceus and Lactobacillus fermentum. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.03.009] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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16
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Gaudreau H, Champagne CP, Remondetto GE, Alvarez PA, Gomaa A, Subirade M. Tea extract render probiotic Lactobacillus helveticus more resistant to oxygen exposure through lipid modification mechanism. Food Res Int 2016. [DOI: 10.1016/j.foodres.2015.12.031] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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17
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Wang J, Xiao Y, Rui X, Xu X, Guan Y, Zhang Q, Dong M. Fu brick tea extract supplementation enhanced probiotic viability and antioxidant activity of tofu under simulated gastrointestinal digestion condition. RSC Adv 2016. [DOI: 10.1039/c6ra20730h] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
In this study, a novel tofu (named as bio-tofu) was developed by adding Fu brick tea extract (FBTE) into soymilk and using the probiotic Lactobacillus plantarum B1-6 as a bio-coagulant.
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Affiliation(s)
- Jinpeng Wang
- College of Food Science and Technology
- Nanjing Agricultural University
- Nanjing 210095
- P. R. China
| | - Yu Xiao
- College of Food Science and Technology
- Nanjing Agricultural University
- Nanjing 210095
- P. R. China
| | - Xin Rui
- College of Food Science and Technology
- Nanjing Agricultural University
- Nanjing 210095
- P. R. China
| | - Xiao Xu
- College of Food Science and Technology
- Nanjing Agricultural University
- Nanjing 210095
- P. R. China
| | - Ying Guan
- College of Food Science and Technology
- Nanjing Agricultural University
- Nanjing 210095
- P. R. China
| | - Qiuqin Zhang
- College of Food Science and Technology
- Nanjing Agricultural University
- Nanjing 210095
- P. R. China
| | - Mingsheng Dong
- College of Food Science and Technology
- Nanjing Agricultural University
- Nanjing 210095
- P. R. China
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Zhao D, Shah NP. Tea and soybean extracts in combination with milk fermentation inhibit growth and enterocyte adherence of selected foodborne pathogens. Food Chem 2015; 180:306-316. [PMID: 25766833 DOI: 10.1016/j.foodchem.2015.02.016] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2014] [Revised: 01/11/2015] [Accepted: 02/04/2015] [Indexed: 01/12/2023]
Abstract
This study examined the antibacterial and anti-adhesive properties of pure plant extracts (PPEs) of green tea (GT), black tea (BT) and soybean individually or in combination with milk. Fermented phenolic enriched-milk (fPEM) was prepared by combining PPEs with milk and fermented with lactic acid bacteria. Antimicrobial activity of extracts was evaluated by broth-dilution and agar diffusion assay. Anti-adhesive property of extracts was evaluated in Caco-2 cell model. Results from antibacterial tests showed that PPEs exhibited a dose-dependent growth inhibitory effect. Tea extracts were more effective in inhibiting Gram-positive bacteria while soybean extract exhibited similar effects against all pathogens tested. For fPEM, although total phenolic contents decreased compared with those in PPEs, growth inhibitory effect of fPEM containing tea extracts was greatly enhanced. All extracts showed significant inhibition against pathogen adhesion to Caco-2 cells. In particular, adhesion inhibition against Staphylococcus aureus and Listeria monocytogenes was >89% when fPEM extracts were applied.
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Affiliation(s)
- Danyue Zhao
- Food and Nutritional Science - School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong
| | - Nagendra P Shah
- Food and Nutritional Science - School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong.
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