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Wang X, Jing Y, Zheng C, Huang C, Yao H, Guo Z, Wu Y, Wang Z, Wu Z, Ge R, Cheng W, Yan Y, Jiang S, Sun J, Li J, Xie Q, Li X, Wang H. Using integrated transcriptomics and metabolomics to explore the effects of infant formula on the growth and development of small intestinal organoids. Food Funct 2024; 15:9191-9209. [PMID: 39158038 DOI: 10.1039/d4fo01723d] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/20/2024]
Abstract
Infant formulas are designed to provide sufficient energy and the necessary nutrients to support the growth and development of newborns. Currently, research on the functions of formula milk powder focuses on clinical research and cell experiments, and there were many cell experiments that investigated the effect of infant formulas on cellular growth. However, most of the cells used are tumor cell lines, which are unable to simulate the real digestion process of an infant. In this study, we innovatively proposed a method that integrates human small intestinal organoids (SIOs) with transcriptomics and metabolomics analysis. We induced directed differentiation of human embryonic stem cells into SIOs and simulated the intestinal environment of newborns with them. Then, three kinds of 1-stage infant formulas from the same brand were introduced to simulate the digestion, absorption, and metabolism of the infant intestine. The nutritional value of each formula milk powder was examined by multi-omics sequencing methods, including transcriptomics and metabolomics analysis. Results showed that there were significant alterations in gene expression and metabolites in the three groups of SIOs after absorbing different infant formulas. By analyzing transcriptome and metabolome data, combined with GO, KEGG, and GSEA analysis, we demonstrated the ability of SIOs to model the different aspects of the developing process of the intestine and discovered the correlation between formula components and their effects, including Lactobacillus lactis and lactoferrin. The study reveals the effect and mechanisms of formula milk powder on the growth and development of infant intestines and the formation of immune function. Furthermore, our method can help to construct a multi-level assessment model, detect the effects of nutrients, and evaluate the interactions between nutrients, which is helpful for future research and development of infant powders.
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Affiliation(s)
- Xianli Wang
- School of Public Health, Shanghai Jiao Tong University School of Medicine, Shanghai 200025, China
| | - Yuxin Jing
- Shanghai Jiao Tong University School of Medicine, Shanghai 200025, China
| | - Chengdong Zheng
- Heilongjiang Feihe Dairy Co., Ltd, C-16, 10A Jiuxianqiao Rd, Chaoyang, Beijing 100015, China
| | - Chenxuan Huang
- Shanghai Jiao Tong University School of Medicine, Shanghai 200025, China
| | - Haiyang Yao
- Shanghai Jiao Tong University School of Medicine, Shanghai 200025, China
| | - Zimo Guo
- Shanghai Jiao Tong University School of Medicine, Shanghai 200025, China
| | - Yilun Wu
- Shanghai Jiao Tong University School of Medicine, Shanghai 200025, China
| | - Zening Wang
- Institutes of Biomedical Sciences, Fudan University, 131 Dongan Road, Shanghai, 200032, China
| | - Zhengyang Wu
- Shanghai Jiao Tong University School of Medicine, Shanghai 200025, China
| | - Ruihong Ge
- School of Public Health, Shanghai Jiao Tong University School of Medicine, Shanghai 200025, China
| | - Wei Cheng
- School of Public Health, Shanghai Jiao Tong University School of Medicine, Shanghai 200025, China
| | - Yuanyuan Yan
- School of Public Health, Shanghai Jiao Tong University School of Medicine, Shanghai 200025, China
| | - Shilong Jiang
- Heilongjiang Feihe Dairy Co., Ltd, C-16, 10A Jiuxianqiao Rd, Chaoyang, Beijing 100015, China
| | - Jianguo Sun
- Heilongjiang Feihe Dairy Co., Ltd, C-16, 10A Jiuxianqiao Rd, Chaoyang, Beijing 100015, China
| | - Jingquan Li
- School of Public Health, Shanghai Jiao Tong University School of Medicine, Shanghai 200025, China
| | - Qinggang Xie
- Heilongjiang Feihe Dairy Co., Ltd, C-16, 10A Jiuxianqiao Rd, Chaoyang, Beijing 100015, China
| | - Xiaoguang Li
- State Key Laboratory of Systems Medicine for Cancer, Center for Single-Cell Omics, School of Public Health, Shanghai Jiao Tong University School of Medicine, Shanghai 200025, China.
| | - Hui Wang
- State Key Laboratory of Systems Medicine for Cancer, Center for Single-Cell Omics, School of Public Health, Shanghai Jiao Tong University School of Medicine, Shanghai 200025, China.
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Dasriya VL, Samtiya M, Ranveer S, Dhillon HS, Devi N, Sharma V, Nikam P, Puniya M, Chaudhary P, Chaudhary V, Behare PV, Dhewa T, Vemuri R, Raposo A, Puniya DV, Khedkar GD, Vishweswaraiah RH, Vij S, Alarifi SN, Han H, Puniya AK. Modulation of gut-microbiota through probiotics and dietary interventions to improve host health. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:6359-6375. [PMID: 38334314 DOI: 10.1002/jsfa.13370] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/21/2023] [Revised: 02/02/2024] [Accepted: 02/07/2024] [Indexed: 02/10/2024]
Abstract
Dietary patterns play an important role in regards to the modulation and control of the gut microbiome composition and function. The interaction between diet and microbiota plays an important role in order to maintain intestinal homeostasis, which ultimately affect the host's health. Diet directly impacts the microbes that inhabit the gastrointestinal tract (GIT), which then contributes to the production of secondary metabolites, such as short-chain fatty acids, neurotransmitters, and antimicrobial peptides. Dietary consumption with genetically modified probiotics can be the best vaccine delivery vector and protect cells from various illnesses. A holistic approach to disease prevention, treatment, and management takes these intrinsically linked diet-microbes, microbe-microbe interactions, and microbe-host interactions into account. Dietary components, such as fiber can modulate beneficial gut microbiota, and they have resulting ameliorative effects against metabolic disorders. Medical interventions, such as antibiotic drugs can conversely have detrimental effects on gut microbiota by disputing the balance between Bacteroides and firmicute, which contribute to continuing disease states. We summarize the known effects of various dietary components, such as fibers, carbohydrates, fatty acids, vitamins, minerals, proteins, phenolic acids, and antibiotics on the composition of the gut microbiota in this article in addition to the beneficial effect of genetically modified probiotics and consequentially their role in regards to shaping human health. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
| | - Mrinal Samtiya
- Department of Nutrition Biology, School of Interdisciplinary and Applied Sciences, Central University of Haryana, Mahendergarh, India
| | - Soniya Ranveer
- Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal, India
| | | | - Nishu Devi
- Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal, India
| | - Vikas Sharma
- Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal, India
| | - Pranali Nikam
- College of Dairy Science and Food Technology, Dau Shri Vasudev Chandrakar, Kamdhenu University, Raipur, India
| | - Monica Puniya
- Science and Standards Division, Food Safety and Standards Authority of India, FDA Bhawan, New Delhi, India
| | - Priya Chaudhary
- Microbiology Department, VCSG Government Institute of Medical Science and Research, Srinagar, India
| | - Vishu Chaudhary
- University Institute of Biotechnology, Chandigarh University, Sahibzada Ajit Singh Nagar, India
| | - Pradip V Behare
- Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal, India
| | - Tejpal Dhewa
- Department of Nutrition Biology, School of Interdisciplinary and Applied Sciences, Central University of Haryana, Mahendergarh, India
| | - Ravichandra Vemuri
- Department of Pathology, Wake Forest School of Medicine, Winston-Salem, NC, USA
| | - António Raposo
- CBIOS (Research Center for Biosciences and Health Technologies), Universidade Lusófona de Humanidades e Tecnologias, Lisboa, Portugal
| | - Dharun Vijay Puniya
- Center of One Health, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, India
| | - Gulab D Khedkar
- Paul Hebert Center for DNA Barcoding and Biodiversity Studies, Dr Babasaheb Ambedkar Marathwada University, Aurangabad, India
| | | | - Shilpa Vij
- Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal, India
| | - Sehad N Alarifi
- Department of Food and Nutrition Science, Al-Quwayiyah College of Sciences and Humanities, Shaqra University, Shaqraa, Saudi Arabia
| | - Heesup Han
- College of Hospitality and Tourism Management, Sejong University, Seoul, South Korea
| | - Anil Kumar Puniya
- Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal, India
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Hotchkiss MZ, Forrest JRK, Poulain AJ. Changes in bumblebee queen gut microbiotas during and after overwintering diapause. INSECT MOLECULAR BIOLOGY 2024. [PMID: 39175129 DOI: 10.1111/imb.12957] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/15/2024] [Accepted: 08/10/2024] [Indexed: 08/24/2024]
Abstract
Bumblebees are key pollinators with gut microbiotas that support host health. After bumblebee queens undergo winter diapause, which occurs before spring colony establishment, their gut microbiotas are disturbed, but little is known about community dynamics during diapause itself. Queen gut microbiotas also help seed worker microbiotas, so it is important that they recover post-diapause to a typical community structure, a process that may be impeded by pesticide exposure. We examined how bumblebee queen gut microbiota community structure and metabolic potential shift during and after winter diapause, and whether post-diapause recovery is affected by pesticide exposure. To do so, we placed commercial Bombus impatiens queens into diapause, euthanizing them at 0, 2 and 4 months of diapause. Additionally, we allowed some queens to recover from diapause for 1 week before euthanasia, exposing half to the common herbicide glyphosate. Using whole-community, shotgun metagenomic sequencing, we found that core bee gut phylotypes dominated queen gut microbiotas before, during and after diapause, but that two phylotypes, Schmidhempelia and Snodgrassella, ceased to be detected during late diapause and recovery. Despite fluctuations in taxonomic community structure, metabolic potential remained constant through diapause and recovery. Also, glyphosate exposure did not affect post-diapause microbiota recovery. However, metagenomic assembly quality and our ability to detect microbial taxa and metabolic pathways declined alongside microbial abundance, which was substantially reduced during diapause. Our study offers new insights into how bumblebee queen gut microbiotas change taxonomically and functionally during a key life stage and provides guidance for future microbiota studies in diapausing bumblebees.
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Gad AI, Orabi MM, Abou-Taleb KA, Abdelghani DY, Amin SA. In vitro digestive system simulation and anticancer activity of soymilk fermented by probiotics and synbiotics immobilised on agro-industrial residues. Sci Rep 2024; 14:18518. [PMID: 39122808 PMCID: PMC11316043 DOI: 10.1038/s41598-024-68086-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2024] [Accepted: 07/19/2024] [Indexed: 08/12/2024] Open
Abstract
In this study, a variety of probiotic strains, including Lactiplantibacillus plantarum, Lacticaseibacillus casei, Lactobacillus acidophilus, Streptococcus thermophilus, Bifidobacterium longum, Limosilactobacillus reuteri, Lactobacillus delbrueckii subsp. bulgaricus, Lacticaseibacillus rhamnosus, and Bifidobacterium bifidum, were utilized for soymilk fermentation both as free cells and as synbiotics on agro-industrial residuals such as okara, whey protein, banana peels, apple pomace, sugarcane bagasse, orange peels, and lemon peels. Among these, Lacticaseibacillus rhamnosus emerged as the most significant strain for soymilk fermentation, exhibiting a viability of 10.47 log cfu/mL, a pH of 4.41, total acidity of 1.12%, and organic acid contents (lactic and acetic acid) of 11.20 and 7.50 g/L, respectively. As a synbiotic Lacticaseibacillus rhamnosus immobilised on okara, showed even more impressive results, with a viability of 12.98 log cfu/mL, a pH of 4.31, total acidity of 1.27%, and organic acid contents of 13.90 and 9.30 g/L, respectively. Over a 12-h fermentation period, cell viability values increased by 10.47-fold in free cells and 11.19-fold in synbiotics. Synbiotic supplementation of fermented soymilk proved more beneficial than free cells in terms of viability, acidity, and organic acid content. Furthermore, when synbiotic fermented soymilk was freeze-dried to simulate the digestive system in vitro, synbiotics and freeze-dried cells demonstrated superior gastrointestinal tract survival compared to free cells. Both the probiotic bacteria and the synbiotics exhibited cytotoxicity against colon and liver cancer cell lines, with half-maximal inhibitory concentrations ranging from 41.96 to 61.52 μL/well.
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Affiliation(s)
- Abdallah I Gad
- Agricultural Microbiology Department, Faculty of Agriculture, Ain Shams University, Hadayek Shobra, P.O. Box 68, Cairo, 11241, Egypt
| | - Mona M Orabi
- Agricultural Microbiology Department, Faculty of Agriculture, Ain Shams University, Hadayek Shobra, P.O. Box 68, Cairo, 11241, Egypt
| | - Khadiga A Abou-Taleb
- Agricultural Microbiology Department, Faculty of Agriculture, Ain Shams University, Hadayek Shobra, P.O. Box 68, Cairo, 11241, Egypt.
| | - Dina Y Abdelghani
- Department of Special Food and Nutrition, Agriculture Research Center, Food Technology Research Institute, Giza, Egypt.
| | - Shimaa A Amin
- Agricultural Microbiology Department, Faculty of Agriculture, Ain Shams University, Hadayek Shobra, P.O. Box 68, Cairo, 11241, Egypt
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Zheng Y, Zhang S, Zhang Z, Zhang T, Teng X, Xiao G, Huang S. Isolation of Lactobacillus acidophilus strain and its anti-obesity effect in a diet induced obese murine model. Lett Appl Microbiol 2024; 77:ovae021. [PMID: 38400571 DOI: 10.1093/lambio/ovae021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2023] [Revised: 01/15/2024] [Accepted: 02/22/2024] [Indexed: 02/25/2024]
Abstract
Intestinal microbiota is a potential determinant of obesity, with probiotic bile salt hydrolase (BSH) as one of the key mechanisms in the anti-obesity effects. In this study, we present a Lactobacillus acidophilus GOLDGUT-LA100 (LA100) with high BSH activity, good gastric acid and bile salt tolerance, and a potential anti-obesity effect. LA100's anti-obesity effects were evaluated in a high-fat diet-induced, obese mouse model. LA100 administration alleviates high-fat diet-induced pathophysiological symptoms, such as body weight gain, high serum glucose and cholesterol level, hepatic lipid accumulation, and adipose inflammation. These results demonstrate concrete anti-obesity benefit in animal models and show promising applications in future clinical studies.
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Affiliation(s)
- Yanyi Zheng
- Wonderlab Innovation Centre for Healthcare, Shenzhen Porshealth Bioengineering Co., Ltd, Shenzhen 518000, China
| | - Silu Zhang
- Wonderlab Innovation Centre for Healthcare, Shenzhen Porshealth Bioengineering Co., Ltd, Shenzhen 518000, China
| | - Zhizhu Zhang
- Wonderlab Innovation Centre for Healthcare, Shenzhen Porshealth Bioengineering Co., Ltd, Shenzhen 518000, China
| | | | - Xin Teng
- Bluepha Co., Ltd, Shenzhen 518000, China
| | - Guoxun Xiao
- Wonderlab Innovation Centre for Healthcare, Shenzhen Porshealth Bioengineering Co., Ltd, Shenzhen 518000, China
| | - Song Huang
- Bluepha Co., Ltd, Shenzhen 518000, China
- Department of Chemical and Biological Engineering, Xiamen University, Xiamen 361102, China
- School of Public Health, Lanzhou University, Lanzhou 730000, China
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Yehuala GA, Shibeshi NT, Kim SH, Park MK. Characterization of Autochthonous Lactic Acid Bacteria Isolated from a Traditional Ethiopian Beverage, Tella. Foods 2024; 13:575. [PMID: 38397552 PMCID: PMC10888401 DOI: 10.3390/foods13040575] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2024] [Revised: 01/29/2024] [Accepted: 02/08/2024] [Indexed: 02/25/2024] Open
Abstract
This study aimed to isolate lactic acid bacteria (LAB) from a traditional Ethiopian fermented product, Tella, and evaluate their functional properties. Of forty-three isolates, seven LAB were screened and identified as Pediococcus pentosaceus, Latilactobacillus curvatus, Leuconostoc mesenteroides, and Lactiplantibacillus plantarum species. The isolates were tested for their alcohol tolerance, acid and bile resistance, auto-aggregation, co-aggregation, hydrophobicity, antibacterial activity, and antibiotic susceptibility. LAB isolates, specifically P. pentosaceus TAA01, L. mesenteroides TDB22, and L. plantarum TDM41, showed a higher degree of alcohol tolerance in 8% and 10% (w/v) ethanol concentrations. Additionally, these three isolates displayed survival rates >85% in both acidic pH and bile environments. Among the isolates, L. plantarum TDM41 demonstrated the highest auto-aggregation, co-aggregation, and hydrophobicity with (44.9 ± 1.7)%, (41.4 ± 0.2)%, and (52.1 ± 0.1)% values, respectively. The cell-free supernatant of the isolates exhibited antibacterial activity against foodborne pathogens of Escherichia coli, Salmonella Enteritidis, and Staphylococcus aureus. Each isolate exhibited various levels of resistance and susceptibility to seven antibiotics and resistance was observed against four of the antibiotics tested. After performing a principal component analysis, Pediococcus pentosaceus TAA01, L. mesenteroides TDB22, and L. plantarum TDM41 were selected as the most promising ethanol-tolerant probiotic isolates.
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Affiliation(s)
- Gashaw Assefa Yehuala
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea; (G.A.Y.); (S.-H.K.)
- College of Biological and Chemical Engineering, Addis Ababa Science and Technology University, Addis Ababa P.O. Box 16417, Ethiopia
- School of Chemical and Bio-Engineering, Addis Ababa Institute of Technology, Addis Ababa University, Addis Ababa P.O. Box 385, Ethiopia;
| | - Nurelegne Tefera Shibeshi
- School of Chemical and Bio-Engineering, Addis Ababa Institute of Technology, Addis Ababa University, Addis Ababa P.O. Box 385, Ethiopia;
| | - Su-Hyeon Kim
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea; (G.A.Y.); (S.-H.K.)
- Food and Bio-Industry Institute, Kyungpook National University, Daegu 41566, Republic of Korea
| | - Mi-Kyung Park
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea; (G.A.Y.); (S.-H.K.)
- Food and Bio-Industry Institute, Kyungpook National University, Daegu 41566, Republic of Korea
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Shabbir I, Al-Asmari F, Saima H, Nadeem MT, Ambreen S, Kasankala LM, Khalid MZ, Rahim MA, Özogul F, Bartkiene E, Rocha JM. The Biochemical, Microbiological, Antioxidant and Sensory Characterization of Fermented Skimmed Milk Drinks Supplemented with Probiotics Lacticaseibacillus casei and Lacticaseibacillus rhamnosus. Microorganisms 2023; 11:2523. [PMID: 37894180 PMCID: PMC10608993 DOI: 10.3390/microorganisms11102523] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2023] [Revised: 10/01/2023] [Accepted: 10/08/2023] [Indexed: 10/29/2023] Open
Abstract
A variety of foods fermented with lactic acid bacteria (LAB) serve as dietary staples in many countries. The incorporation of health-promoting probiotics into fermented milk products can have profound effects on human health. Considering the health benefits of Yakult, the current study was undertaken to develop an enriched Yakult-like fermented skimmed milk drink by the addition of two probiotic strains, namely Lacticaseibacillus casei (Lc) and Lacticaseibacillus rhamnosus (Lr). The prepared drinks were compared in terms of various parameters, including their physicochemical properties, proximate chemical composition, mineral estimation, microbial viable count, antioxidant activity, and sensory evaluation. Each strain was employed at five different concentrations, including 1% (T1), 1.5% (T2), 2% (T3), 2.5% (T4), and 3% (T5). The prepared Yakult samples were stored at 4 °C and analyzed on days 0, 7, 14, 21, and 28 to evaluate biochemical changes. The findings revealed that the concentration of the starter culture had a significant (p ≤ 0.05) impact on the pH value and moisture and protein contents, but had no marked impact on the fat or ash content of the developed product. With the Lc strain, Yakult's moisture content ranged from 84.25 ± 0.09 to 85.65 ± 0.13%, whereas with the Lr strain, it was from 84.24 ± 0.08 to 88.75 ± 0.13%. Protein levels reached their highest values with T5 (3% concentration). The acidity of all treatments increased significantly due to fermentation and, subsequently, pH showed a downward trend (p ≤ 0.05). The total soluble solids (TSS) content decreased during storage with Lc as compared to Lr, but the presence of carbohydrates had no appreciable impact. The drink with Lc exhibited a more uniform texture and smaller pore size than Yakult with Lr. Except for the iron values, which showed an increasing trend, the contents of other minerals decreased in increasing order of the added probiotic concentration used: 1% (T1), 1.5% (T2), 2% (T3), 2.5% (T4), and 3% (T5). The highest lactobacilli viable count of 8.69 ± 0.43 colony-forming units (CFU)/mL was observed with the T1 Lr-containing drink at the end of the storage period. Regarding the storage stability of the drink, the highest value for DPPH (88.75 ± 0.13%) was found with the T1 Lc drink on day 15, while the highest values for FRAP (4.86 ± 2.80 mmol Fe2+/L), TPC (5.97 ± 0.29 mg GAE/mL), and TFC (3.59 ± 0.17 mg GAE/mL) were found with the T5 Lr drink on day 28 of storage. However, the maximum value for ABTS (3.59 ± 0.17%) was noted with the T5 Lr drink on the first day of storage. The results of this study prove that Lc and Lr can be used in dairy-based fermented products and stored at refrigerated temperatures.
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Affiliation(s)
- Iqra Shabbir
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan; (I.S.); (H.S.); or (M.T.N.); (M.Z.K.)
| | - Fahad Al-Asmari
- Department of Food and Nutrition Sciences, College of Agricultural and Food Sciences, King Faisal University, Al-Ahsa 31982, Saudi Arabia;
| | - Hafiza Saima
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan; (I.S.); (H.S.); or (M.T.N.); (M.Z.K.)
| | - Muhammad Tahir Nadeem
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan; (I.S.); (H.S.); or (M.T.N.); (M.Z.K.)
| | - Saadia Ambreen
- University Institute of Food Science & Technology, The University of Lahore, Lahore 54590, Pakistan;
| | | | - Muhammad Zubair Khalid
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan; (I.S.); (H.S.); or (M.T.N.); (M.Z.K.)
| | - Muhammad Abdul Rahim
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan; (I.S.); (H.S.); or (M.T.N.); (M.Z.K.)
| | - Fatih Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Balcali, Adana 01330, Turkey;
- Biotechnology Research and Application Center, Cukurova University, Balcali, Adana 01330, Turkey
| | - Elena Bartkiene
- Department of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania;
- Faculty of Animal Sciences, Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - João Miguel Rocha
- Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
- LEPABE—Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal
- ALiCE—Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal
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Abdi-Moghadam Z, Darroudi M, Mahmoudzadeh M, Mohtashami M, Jamal AM, Shamloo E, Rezaei Z. Functional yogurt, enriched and probiotic: A focus on human health. Clin Nutr ESPEN 2023; 57:575-586. [PMID: 37739708 DOI: 10.1016/j.clnesp.2023.08.005] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2022] [Revised: 07/15/2023] [Accepted: 08/03/2023] [Indexed: 09/24/2023]
Abstract
The food industry has always sought to produce products enriched with vitamins, probiotics, polyphenols, and other bioactive compounds to improve physiological function, enhance nutritional value, and provide health. These compounds are essential for human health, and their deficiency can lead to adverse effects. Therefore, food enrichment is an important strategy to improve the nutritional value and, in some cases, improve the quality of food. Recently, functional foods have been very popular around the world. Among food products, dairy products constitute a major part of people's diet, and due to the high consumption of dairy products, including yogurt, the enrichment of this product effectively reduces or prevents diseases associated with nutritional deficiencies. Most consumers generally accept yogurt due to its high nutritional value and low price. So, it can be considered a good candidate for enrichment with micronutrients and probiotics. In recent years, using functional foods to prevent various diseases has become a popular topic for research. In this study, the effect of fortified yogurt in preventing diseases and improving deficiencies has been investigated, and it has been proven that super healthy yogurt has a positive effect on human health.
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Affiliation(s)
- Zohreh Abdi-Moghadam
- Department of Food Science, Nutrition and Clinical Biochemistry, Faculty of Medicine, Determinants of Health Research Center, Gonabad University of Medical Sciences, Gonabad, Iran
| | - Majid Darroudi
- Nuclear Medicine Research Center, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Maryam Mahmoudzadeh
- Faculty of Nutrition and Food Science, Tabriz University of Medical Science, Tabriz, Iran
| | - Mahnaz Mohtashami
- Department of Biology, School of Basic Science, Neyshabur Branch, Islamic Azad University, Neyshabur, Iran
| | - Amir Mohammad Jamal
- Students Research Committee, Department of Nutrition, Food Science & Clinical Biochemistry, School of Medicine, Gonabad University of Medical Sciences, Gonabad, Iran
| | - Ehsan Shamloo
- Department of Food Science and Technology, Neyshabur University of Medical Sciences, Neyshabur, Iran.
| | - Zeinab Rezaei
- University of Applied Science and Technology, Center of Cheshme noshan khorasan (Alis).
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Shibata M, Ozato N, Tsuda H, Mori K, Kinoshita K, Katashima M, Katsuragi Y, Nakaji S, Maeda H. Mouse Model of Anti-Obesity Effects of Blautia hansenii on Diet-Induced Obesity. Curr Issues Mol Biol 2023; 45:7147-7160. [PMID: 37754236 PMCID: PMC10528399 DOI: 10.3390/cimb45090452] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2023] [Revised: 08/16/2023] [Accepted: 08/25/2023] [Indexed: 09/28/2023] Open
Abstract
Reportedly, a relationship exists between intestinal microflora and obesity-related lifestyle diseases. Blautia spp. a major intestinal microbiota, accounts for 3-11% of human intestinal microflora. Epidemiological reports have described that people with more visceral fat have less Blautia hansenii in their intestinal tract irrespective of age or gender. However, the effect of oral administration of heat-sterilized Blautia hansenii on obesity has not been clarified. Therefore, the aim of this study was to evaluate the effects of dietary Blautia hansenii administration on obesity in high-fat-diet-induced obesity in a mouse model. Heat-sterilized cells of Blautia hansenii were used. C57BL/6J mice (normal mice, n = 7) were fed with each experimental diet for nine weeks. Diets for experimentation were: normal-fat (NF) diets, high-fat (HF) diets, and high-fat + Blautia hansenii (HF + Blautia) diets. The HF + Blautia group was administered about 1 × 109 (CFU/mouse/day) of Blautia hansenii. During the periods of experimentation, body weight, food intake, water consumption, and fecal weight were recorded, and glucose tolerance tests were performed. Subsequently, the white adipose tissue (WAT) weight and serum components were measured. Short-chain fatty acid contents in the feces and cecum were analyzed. Furthermore, changes in the intestinal microflora were analyzed using meta-genomics analysis. Results showed that the total weight of WAT in the HF + Blautia group was significantly lower (13.2%) than that of the HF group. Moreover, the HF + Blautia group exhibited better glucose tolerance than the HF group. Productivity of short-chain fatty acids in the intestinal tract was at a significantly (p < 0.05) low level in the HF group; on the other hand, it recovered in the HF + Blautia group. Furthermore, there was a higher ratio of Blautia (p < 0.05) in the intestinal tracts of the HF + Blautia group than in the HF group. These results suggest that Blautia hansenii administration suppresses obesity induced by a high-fat diet.
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Affiliation(s)
- Masaki Shibata
- Faculty of Agriculture and Life Science, Hirosaki University, 3 Bunkyo-cho, Hirosaki 036-8561, Japan; (M.S.); (H.T.)
- The United Graduate School of Agricultural Sciences, Iwate University, 3-18 Ueda, Morioka 020-0066, Japan
| | - Naoki Ozato
- Health & Wellness Products Research Laboratories, Kao Corp., 2-1-3 Bunka, Sumida-ku 131-8501, Japan; (N.O.); (K.M.); (K.K.); (M.K.); (Y.K.)
| | - Harutoshi Tsuda
- Faculty of Agriculture and Life Science, Hirosaki University, 3 Bunkyo-cho, Hirosaki 036-8561, Japan; (M.S.); (H.T.)
- The United Graduate School of Agricultural Sciences, Iwate University, 3-18 Ueda, Morioka 020-0066, Japan
| | - Kenta Mori
- Health & Wellness Products Research Laboratories, Kao Corp., 2-1-3 Bunka, Sumida-ku 131-8501, Japan; (N.O.); (K.M.); (K.K.); (M.K.); (Y.K.)
| | - Keita Kinoshita
- Health & Wellness Products Research Laboratories, Kao Corp., 2-1-3 Bunka, Sumida-ku 131-8501, Japan; (N.O.); (K.M.); (K.K.); (M.K.); (Y.K.)
| | - Mitsuhiro Katashima
- Health & Wellness Products Research Laboratories, Kao Corp., 2-1-3 Bunka, Sumida-ku 131-8501, Japan; (N.O.); (K.M.); (K.K.); (M.K.); (Y.K.)
| | - Yoshihisa Katsuragi
- Health & Wellness Products Research Laboratories, Kao Corp., 2-1-3 Bunka, Sumida-ku 131-8501, Japan; (N.O.); (K.M.); (K.K.); (M.K.); (Y.K.)
| | - Shigeyuki Nakaji
- Department of Social Medicine, Graduate School of Medicine, Hirosaki University, 5 Zaifu-cho, Hirosaki 036-8562, Japan;
| | - Hayato Maeda
- Faculty of Agriculture and Life Science, Hirosaki University, 3 Bunkyo-cho, Hirosaki 036-8561, Japan; (M.S.); (H.T.)
- The United Graduate School of Agricultural Sciences, Iwate University, 3-18 Ueda, Morioka 020-0066, Japan
- Institute of Regional Innovation, Hirosaki University, 2-1-1 Yanagawa, Aomori 038-0012, Japan
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10
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Zarezadeh M, Mahmoudinezhad M, Hosseini B, Khorraminezhad L, Razaghi M, Alvandi E, Saedisomeolia A. Dietary pattern in autism increases the need for probiotic supplementation: A comprehensive narrative and systematic review on oxidative stress hypothesis. Clin Nutr 2023; 42:1330-1358. [PMID: 37418842 DOI: 10.1016/j.clnu.2023.06.014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 05/15/2023] [Accepted: 06/11/2023] [Indexed: 07/09/2023]
Abstract
Autism spectrum disorders (ASDs) are associated with specific dietary habits, including limited food selection and gastrointestinal problems, resulting in an altered gut microbiota. Autistic patients have an elevated abundance of certain gut bacteria associated with increased oxidative stress in the gastrointestinal tract. Probiotic supplementation has been shown to decrease oxidative stress in a simulated gut model, but the antioxidant effects of probiotics on the oxidative stress of the gut in autistic patients have not been directly studied. However, it is speculated that probiotic supplementation may help decrease oxidative stress in the gastrointestinal tract of autistic patients due to their specific dietary habits altering the microbiota. PubMed, Scopus and Web of Science databases and Google Scholar were searched up to May 2023. This systematic-narrative review aims to present the latest evidence regarding the changes in eating habits of autistic children which may further increase the gut microbiota induced oxidative stress. Additionally, this review will assess the available literature on the effects of probiotic supplementation on oxidative stress parameters.
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Affiliation(s)
- Meysam Zarezadeh
- Student Research Committee, Tabriz University of Medical Sciences, Tabriz, Iran
| | | | - Banafshe Hosseini
- Clinical Research and Knowledge Transfer Unit on Childhood Asthma, Research Centre, Sainte-Justine University Health Centre, Montreal, QC H3T 1C5, Canada
| | - Leila Khorraminezhad
- School of Human Nutrition, McGill University, Ste-Anne-de-Bellevue, Québec, Canada
| | - Maryam Razaghi
- Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, ON, Canada
| | - Ehsan Alvandi
- School of Medicine, Western Sydney University, NSW, Australia
| | - Ahmad Saedisomeolia
- School of Human Nutrition, McGill University, Ste-Anne-de-Bellevue, Québec, Canada.
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11
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Ziarno M, Zaręba D, Ścibisz I, Kozłowska M. Exploring the Cholesterol-Modifying Abilities of Lactobacilli Cells in Digestive Models and Dairy Products. Microorganisms 2023; 11:1478. [PMID: 37374980 DOI: 10.3390/microorganisms11061478] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2023] [Revised: 05/27/2023] [Accepted: 05/30/2023] [Indexed: 06/29/2023] Open
Abstract
This study aimed to investigate the ability of lactic acid bacteria to remove cholesterol in simulated gastric and intestinal fluids. The findings showed that the amount of cholesterol removed was dependent on the biomass, viability, and bacterial strain. Some cholesterol binding was stable and not released during gastrointestinal transit. The presence of cholesterol affected the fatty acid profile of bacterial cells, potentially influencing their metabolism and functioning. However, adding cholesterol did not significantly impact the survival of lactic acid bacteria during gastrointestinal transit. Storage time, passage, and bacterial culture type did not show significant effects on cholesterol content in fermented dairy products. Variations in cell survival were observed among lactic acid bacteria strains in simulated gastric and intestinal fluids, depending on the environment. Higher milk protein content was found to be more protective for bacterial cells during gastrointestinal transit than fat content. Future research should aim to better understand the impact of cholesterol on lactic acid bacteria metabolism and identify potential health benefits.
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Affiliation(s)
- Małgorzata Ziarno
- Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences-SGGW (WULS-SGGW), Nowoursynowska 159c St., 02-776 Warsaw, Poland
| | - Dorota Zaręba
- Professor E. Pijanowski Catering School Complex in Warsaw, 04-110 Warsaw, Poland
| | - Iwona Ścibisz
- Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences-SGGW (WULS-SGGW), Nowoursynowska 159c St., 02-776 Warsaw, Poland
| | - Mariola Kozłowska
- Department of Chemistry, Institute of Food Science, Warsaw University of Life Sciences-SGGW (WULS-SGGW), Nowoursynowska 159c St., 02-776 Warsaw, Poland
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12
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Yoon JH, Kim JY, Yoo JH, Lee SY. Development of a selective medium for the enumeration of lactic acid bacteria and bifidobacteria in food products. Food Sci Biotechnol 2023; 32:713-721. [PMID: 37009046 PMCID: PMC10050526 DOI: 10.1007/s10068-022-01202-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2022] [Revised: 10/18/2022] [Accepted: 10/31/2022] [Indexed: 11/30/2022] Open
Abstract
This study was conducted to develop a selective medium for enumerating LAB and Bifidobacteria in food samples. Thirteen media were evaluated to determine their suitability for selectively enumerating LAB (17 bacilli and 7 cocci) and Bifidobacteria (12 strains) under aerobic and anaerobic conditions. When BL, BCP, and mMRS were supplemented with propionic acid (5 ml/l) and adjusted to pH 5, the growth of all indicator microorganisms was inhibited; however, these media also inhibited the growth of certain LAB and Bifidobacterial strains. Using propionic acid, the pH levels of BL, BCP, and mMRS were adjusted to pH 5.2, 6.0, and 6.0, respectively. These media inhibited the growth of all indicator microorganisms, whereas they did not inhibit any of the LAB and Bifidobacteria strains under anaerobic conditions. Overall, BLP (pH 5.8) lacking blood showed significantly higher bacterial counts compared with other media in food products. Further analyses indicated that BLP (pH 5.8) was the most suitable medium for enumerating LAB and Bifidobacteria in food. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-022-01202-z.
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Affiliation(s)
- Jae-Hyun Yoon
- Department of Food and Nutrition, Chung-Ang University, 4726, Seodong-Daero, Anseong-Si, Gyeonggi-Do Republic of Korea
| | - Ji-Yeon Kim
- Department of Food and Nutrition, Chung-Ang University, 4726, Seodong-Daero, Anseong-Si, Gyeonggi-Do Republic of Korea
| | - Jin-Hee Yoo
- Department of Food and Nutrition, Chung-Ang University, 4726, Seodong-Daero, Anseong-Si, Gyeonggi-Do Republic of Korea
| | - Sun-Young Lee
- Department of Food and Nutrition, Chung-Ang University, 4726, Seodong-Daero, Anseong-Si, Gyeonggi-Do Republic of Korea
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13
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Macharia JM, Kaposztas Z, Varjas T, Budán F, Zand A, Bodnar I, Bence RL. Targeted lactate dehydrogenase genes silencing in probiotic lactic acid bacteria: A possible paradigm shift in colorectal cancer treatment? Biomed Pharmacother 2023; 160:114371. [PMID: 36758316 DOI: 10.1016/j.biopha.2023.114371] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2023] [Revised: 01/31/2023] [Accepted: 02/03/2023] [Indexed: 02/10/2023] Open
Abstract
Even though the pathophysiology of colorectal cancer (CRC) is complicated and poorly understood, interactions between risk factors appear to be key in the development and progression of the malignancy. The popularity of using lactic acid bacteria (LAB) prebiotics and probiotics to modulate the tumor microenvironment (TME) has grown widely over the past decade. The objective of this study was therefore to determine the detrimental effects of LAB-derived lactic acid in the colonic mucosa in colorectal cancer management. Six library databases and a web search engine were used to execute a structured systematic search of the existing literature, considering all publications published up until August 2022. A total of 7817 papers were screened, all of which were published between 1995 and August 2022. However, only 118 articles met the inclusion criterion. Lactic acid has been directly linked to the massive proliferation of cancerous cells since the glycolytic pathway provides cancerous cells with not only ATP, but also biosynthetic intermediates for rapid growth and proliferation. Our research suggests that targeting LAB metabolic pathways is capable of suppressing tumor growth and that the LDH gene is critical for tumorigenesis. Silencing of Lactate dehydrogenase, A (LDHA), B (LDHB), (LDHL), and hicD genes should be explored to inhibit fermentative glycolysis yielding lactic acid as the by-product. More studies are necessary for a solid understanding of this topic so that LAB and their corresponding lactic acid by-products do not have more adverse effects than their widely touted positive outcomes in CRC management.
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Affiliation(s)
- John M Macharia
- Doctoral School of Health Sciences, Faculty of Health Science, University of Pẻcs, City of Pẻcs, Hungary.
| | | | - Tímea Varjas
- University of Pẻcs, Medical School, Department of Public Health Medicine, City of Pẻcs, Hungary
| | - Ferenc Budán
- University of Pẻcs, Medical School, Institute of Transdisciplinary Discoveries, City of Pẻcs, Hungary; University of Pécs, Medical School, Institute of Physiology, City of Pécs, Hungary
| | - Afshin Zand
- University of Pẻcs, Medical School, Department of Public Health Medicine, City of Pẻcs, Hungary
| | - Imre Bodnar
- Doctoral School of Health Sciences, Faculty of Health Science, University of Pẻcs, City of Pẻcs, Hungary
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14
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Nami Y, Haghshenas B, Javanmard A, Samari M, Mohammadi N, Oroojalian F, Mokhtarzadeh A. A critical review of the recent concept of artificial mechanical uterus design in relation to the maternal microbiome: An Update to past researches. J Reprod Immunol 2023; 156:103828. [PMID: 36796148 DOI: 10.1016/j.jri.2023.103828] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2022] [Revised: 01/21/2023] [Accepted: 02/01/2023] [Indexed: 02/05/2023]
Abstract
The microbiome in the female reproductive tract plays an essential role in immune modulation and reproductive health. However, various microbes become established during pregnancy, the balance of which plays a crucial role in embryonic development and healthy births. The contribution of disturbances in the microbiome profile to embryo health is poorly understood. A better understanding of the relationship between reproductive outcomes and the vaginal microbiota is needed to optimize the chances of healthy births. In this regards, microbiome dysbiosis refers to conditions in which the pathways of communication and balance within the normal microbiome are imbalanced due to the intrusion of pathogenic microorganisms into the reproductive system. This review summarizes the current state of knowledge on the natural human microbiome, with a focus on the natural uterine microbiome, mother-to-child transmission, dysbiosis, and the pattern of microbial change in pregnancy and parturition, and reviews the effects of artificial uterus probiotics during pregnancy. These effects can be studied in the sterile environment of an artificial uterus, and microbes with potential probiotic activity can be studied as a possible therapeutic approach. The artificial uterus is a technological device or biobag used as an incubator, allowing extracorporeal pregnancy. Establishing beneficial microbial communities within the artificial womb using probiotic species could modulate the immune system of both the fetus and the mother. The artificial womb could be used to select the best strains of probiotic species to fight infection with specific pathogens. Questions about the interactions and stability of the most appropriate probiotics, as well as dosage and duration of treatment, need to be answered before probiotics can be a clinical treatment in human pregnancy.
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Affiliation(s)
- Yousef Nami
- Department of Food Biotechnology, Branch for Northwest & West Region, Agricultural Biotechnology Research Institute of Iran, Agricultural Research, Education and Extension Organization (AREEO), Tabriz, Iran
| | - Babak Haghshenas
- Regenerative Medicine Research Center (RMRC), Health Technology Institute, Kermanshah University of Medical Sciences, Kermanshah, Iran.
| | - Arash Javanmard
- Animal Genetics and Breeding, Department of Animal Science, Faculty of Agriculture, University of Tabriz, 5166616471 Tabriz, East Azerbaijan, Iran
| | - Mahya Samari
- Department of Applied Chemistry, Faculty of Chemistry, Razi University, Kermanshah, Iran
| | - Nahid Mohammadi
- Animal Genetics and Breeding, Department of Animal Science, Faculty of Agriculture, University of Tabriz, 5166616471 Tabriz, East Azerbaijan, Iran
| | - Fatemeh Oroojalian
- Department of Advanced Sciences and Technologies, North Khorasan University of Medical Sciences, Bojnurd, Iran
| | - Ahad Mokhtarzadeh
- Immunology Research Center, Tabriz University of Medical Sciences, Tabriz, Iran.
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15
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Assad SE, Fragomeno M, Rumbo M, Minnaard J, Pérez PF. The immunomodulating effect of bifidobacteria is modified by the anticoagulant acenocoumarol. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102473] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/11/2023]
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16
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Li H, Peng F, Lin JX, Xiong T, Huang T. Preparation of probiotic microcapsules using gelatin-xylooligosaccharides conjugates by spray drying: Physicochemical properties, survival, digestion resistance and colonization. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102462] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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17
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HARIADI H, SAGITA D, RAHMAWATI L, TRIYONO A, HIDAYAT, MAYASTI NKI, KURNIAWAN K, PURWANDOKO PB, ANGGARA CEW, ANDRIANSYAH RCE. Study of addition sweet potato extract on sensory test and antioxidant activity in yoghurt. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.88422] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Hari HARIADI
- National Research and Innovation Agency, Indonesia
| | - Diang SAGITA
- National Research and Innovation Agency, Indonesia
| | | | - Agus TRIYONO
- National Research and Innovation Agency, Indonesia
| | - HIDAYAT
- National Research and Innovation Agency, Indonesia
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18
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Almeida MEDE, Pessoa WFB, Melgaço ACC, Ramos LP, Rezende RP, Romano CC. In vitro selection and characterization of probiotic properties in eight lactobacillus strains isolated from cocoa fermentation. AN ACAD BRAS CIENC 2022; 94:e20220013. [PMID: 36541978 DOI: 10.1590/0001-3765202220220013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2022] [Accepted: 05/20/2022] [Indexed: 12/23/2022] Open
Abstract
Traditionally, probiotic microorganisms are isolated from human and animal intestinal microbiota. However, the demand for diversification of biofunctional products has driven the search for new sources of probiotic candidates, such as fermented foods and vegetables. The present study found that strains isolated from the fermentation of fine cocoa from southern Bahia have biotechnological potential for use as a probiotic, since they showed capacity for self-aggregation and co-aggregation, antimicrobial activity against intestinal pathogens and resistance to gastrointestinal transits. Scores of importance for each property were established in order to more accurately assess the probiotic potential of the strains. The tests carried out contemplate the criteria previously established for the selection of probiotic candidates.
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Affiliation(s)
- Milena E DE Almeida
- Universidade Estadual de Santa Cruz, Centro de Biotecnologia e Genética, Laboratório de Imunologia, Campos Soane Nazaré de Andrade, Rodovia Jorge Amado, Km 16, Salobrinho, 456662-900 Ilhéus, BA, Brazil
| | - Wallace Felipe B Pessoa
- Universidade Federal da Paraíba, Centro de Ciências da Saúde, Campus I, Departmento de Fisiologia e Patologia, s/n, Via Pau Brasil, Conj. Pres. Castelo Branco III, 58051-900 João Pessoa, PB, Brazil
| | - Ana Clara C Melgaço
- Universidade Estadual de Santa Cruz, Centro de Biotecnologia e Genética, Laboratório de Imunologia, Campos Soane Nazaré de Andrade, Rodovia Jorge Amado, Km 16, Salobrinho, 456662-900 Ilhéus, BA, Brazil
| | - Louise P Ramos
- Universidade Estadual de Santa Cruz, Centro de Biotecnologia e Genética, Laboratório de Imunologia, Campos Soane Nazaré de Andrade, Rodovia Jorge Amado, Km 16, Salobrinho, 456662-900 Ilhéus, BA, Brazil
| | - Rachel P Rezende
- Universidade Estadual de Santa Cruz, Centro de Biotecnologia e Genética, Departmento de Ciências Biológicas, Laboratório de Biotecnologia Microbiana, Campus Soane Nazaré de Andrade, Rodovia Jorge Amado, Km 16, Salobrinho, 45662-900 Ilhéus, BA, Brazil
| | - Carla Cristina Romano
- Universidade Estadual de Santa Cruz, Centro de Biotecnologia e Genética, Laboratório de Imunologia, Campos Soane Nazaré de Andrade, Rodovia Jorge Amado, Km 16, Salobrinho, 456662-900 Ilhéus, BA, Brazil
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19
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Li K, Duan Z, Zhang J, Cui H. Growth kinetics, metabolomics changes, and antioxidant activity of probiotics in fermented highland barley-based yogurt. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114239] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/04/2022]
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20
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Garbacz K. Anticancer activity of lactic acid bacteria. Semin Cancer Biol 2022; 86:356-366. [PMID: 34995799 DOI: 10.1016/j.semcancer.2021.12.013] [Citation(s) in RCA: 42] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2021] [Revised: 12/29/2021] [Accepted: 12/30/2021] [Indexed: 01/27/2023]
Abstract
Lactic acid bacteria (LAB), a group of Gram-positive microorganisms naturally occurring in fermented food products and used as probiotics, have been gaining the interest of researchers for years. LAB are potent, albeit still not wholly understood, source of bioactive compounds with various functions and activity. Metabolites of LAB, among others, short-chain fatty acids, exopolysaccharides and bacteriocins have promising anticancer potential. Research on the interactions between the bioactive metabolites of LAB and immune mechanisms demonstrated that these substances could exert a strong immunomodulatory effect, which would explain their vast therapeutic potential. The anticancer activity of LAB was confirmed both in vitro and in animal models against cancer cells from various malignancies. LAB inhibit tumor growth through various mechanisms, including antiproliferative activity, induction of apoptosis, cell cycle arrest, as well as through antimutagenic, antiangiogenic and anti-inflammatory effects. The aim of this review was to summarize the most recent data about the anticancer activity of LAB, with particular emphasis on the most promising bioactive compounds with potential clinical application.
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Affiliation(s)
- Katarzyna Garbacz
- Department of Oral Microbiology, Medical Faculty, Medical University of Gdansk, 25 Dębowa Str., 80-204, Gdansk, Poland.
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21
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Heydari S, Hosseini SE, Mortazavian AM, Taheri S. Extraction of bioactive peptides produced in probiotic yoghurt and determination of their biological activities. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105544] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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22
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Gao H, Li X, Chen X, Hai D, Wei C, Zhang L, Li P. The Functional Roles of Lactobacillus acidophilus in Different Physiological and Pathological Processes. J Microbiol Biotechnol 2022; 32:1226-1233. [PMID: 36196014 PMCID: PMC9668099 DOI: 10.4014/jmb.2205.05041] [Citation(s) in RCA: 29] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2022] [Revised: 08/23/2022] [Accepted: 08/25/2022] [Indexed: 11/07/2022]
Abstract
Probiotics are live microorganisms that can be consumed by humans in amounts sufficient to offer health-promoting effects. Owing to their various biological functions, probiotics are widely used in biological engineering, industry and agriculture, food safety, and the life and health fields. Lactobacillus acidophilus (L. acidophilus), an important human intestinal probiotic, was originally isolated from the human gastrointestinal tract and its functions have been widely studied ever since it was named in 1900. L. acidophilus has been found to play important roles in many aspects of human health. Due to its good resistance against acid and bile salts, it has broad application prospects in functional, edible probiotic preparations. In this review, we explore the basic characteristics and biological functions of L. acidophilus based on the research progress made thus far worldwide. Various problems to be solved regarding the applications of probiotic products and their future development are also discussed.
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Affiliation(s)
- Huijuan Gao
- Institute for Translational Medicine, The Affiliated Hospital of Qingdao University, Qingdao University, 308 Ningxia Road, Qingdao 266071, P.R. China
| | - Xin Li
- Institute for Translational Medicine, The Affiliated Hospital of Qingdao University, Qingdao University, 308 Ningxia Road, Qingdao 266071, P.R. China
| | - Xiatian Chen
- Institute for Translational Medicine, The Affiliated Hospital of Qingdao University, Qingdao University, 308 Ningxia Road, Qingdao 266071, P.R. China
| | - Deng Hai
- Department of Chemistry, University of Aberdeen, Aberdeen, AB243UE, UK
| | - Chuang Wei
- Institute for Translational Medicine, The Affiliated Hospital of Qingdao University, Qingdao University, 308 Ningxia Road, Qingdao 266071, P.R. China
| | - Lei Zhang
- Institute for Translational Medicine, The Affiliated Hospital of Qingdao University, Qingdao University, 308 Ningxia Road, Qingdao 266071, P.R. China,Corresponding authors L. Zhang Phone +86 18660263885 E-mail:
| | - Peifeng Li
- Institute for Translational Medicine, The Affiliated Hospital of Qingdao University, Qingdao University, 308 Ningxia Road, Qingdao 266071, P.R. China,
P. Li E-mail:
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23
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Tenea GN, Ascanta P. Fortification of cocoa semi-skimmed milk formulations with native lactic acid bacteria: Cell viability, physicochemical and functional properties for developing novel foods. Front Nutr 2022; 9:1008871. [PMID: 36313091 PMCID: PMC9608143 DOI: 10.3389/fnut.2022.1008871] [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: 08/01/2022] [Accepted: 09/26/2022] [Indexed: 11/13/2022] Open
Abstract
This study aimed to evaluate several cocoa semi-skimmed milk formulations (CSMFs) as potential carriers of native lactic acid bacteria (LAB) strains to obtain novel probiotic beverages (PBs) with improved technological and functional characteristics, and satisfactorily organoleptic acceptance. The viability of two native LAB (Lactiplantibacillus plantarum UTNGt2 and Lactiplantibacillus pentosus UTNGt5) was assessed in comparison with two references (Lactococcus lactis subsp. lactis ATCC11474 and Limosilactobacillus reuteri DSM17938) strains in supplemented CSMFs throughout storage with refrigeration. The optimum conditions to produce novel beverages supplemented with native LAB were pH 6.6, 42°C, and 1 h of fermentation. Moreover, the effect of LAB strains fortification on pH, titratable acidity, total solids (°Brix), total polyphenolic compounds (TPC), antioxidant capacity (AOX), and ascorbic acid content (AAC), total proteins and fat, at initial and final storage was evaluated. The addition of two native LAB strains did alter the physicochemical quality of CSMFs to a lesser extent, where the bioactive molecules improved significantly (p < 0.05) with the increase of cocoa concentration and depending on the supplied strain. Although a statistically significant (p < 0.05) decrease in cell counts was recorded during storage, the LAB cells were found to be viable up to 21 days of storage at 4°C (>6 logCFU/ml), which is sufficient in number to prove their stability in vitro. Overall organoleptic results suggested that LAB supplementation had a significant impact on sensory attributes with satisfactory acceptability (>78%) of PBs containing the native strains and 1-2% cocoa, while CSMFs counterparts were less appreciated (40%) as perceived off-flavor. It appears that supplying bacteria to CSMF preserves flavor in the final product. Furthermore, the final beverages were free of harmful bacteria; thus, they comply with consumer safety regulations. This study concludes that CSMF can be used as a carrier of native LAB strains, maintaining cell viability, unaltered physicochemical properties, and improved functional and sensory characteristics, for which final beverages can be regarded as functional food. From the application standpoint, these formulations are an alternative to delivering native LAB strains and could help the cocoa and dairy industry to develop more attractive products for the growing regional market.
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Bioactivity of Organic Fermented Soymilk as Next-Generation Prebiotic/Probiotics Mixture. FERMENTATION 2022. [DOI: 10.3390/fermentation8100513] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Fermented soymilk (soymilk yogurt) was made by fermenting soymilk with five probiotic bacterial strains (Lactobacillus plantarum ATCC 14917, Lactobacillus casei DSM 20011, Lactobacillus acidophilus ATCC 20552, Lactococcus thermophilus DSM 20259, and Bifidobacterium longum B41409) that were used as monocultures and combined with them as consortia cultures. Seven pathogenic strains, E. coli O157H7, S. aureus As4, S. typhimurium As3, S. shigae As2, L. monocytogenes As1, P. aeruginosa ATCC 27853, and B. cereus Dsmz 345, were used to study the antibacterial activity of fermented soymilk by agar well diffusion assay. Results indicated that Gram-negative pathogenesis was more sensitive to probiotic cultures than Gram-positive pathogenesis. E. coli O15H7, S. typhimirium As3, and Shigella shigae As2 were more sensitive to probiotic cultures, presenting inhibition zone diameters (IZA) ranging from 10 to 20 mm, 12 to 16 mm, and 10 to 16 mm, respectively. At the same time, P. aeruginosa Atcc 27853 showed the lowest (IZA), ranging from 3 mm to 8 mm. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were determined at various concentrations of soymilk fermented by T1, T4, and T5, ranging from 0.031 mg/mL to 1 mg/mL against pathogenic bacterial strains. The sensory properties of FSM were evaluated, and sensory analysis during soymilk fermentation showed significant improvement. The effect of shelf life (storage period) on FSM quality and properties was evaluated; during shelf life (storage period), FSM saved its properties and quality after 28 days of cold storage. Finally, it was stated that the soymilk yogurt can be used as a substitute for buffalo and cow milk for therapeutic feeding in the future.
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Ghorbani S, Shekarforoush SS, Niakousari M, Gheisari HR, Janipour R. Formulation and assessing characteristics of probiotic ice cream fortified with free and encapsulated iron. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01647-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Wu H, Zhang Y, Li L, Li Y, Yuan L, E Y, Qiao J. Positive regulation of the DLT operon by TCSR7 enhances acid tolerance of Lactococcus lactis F44. J Dairy Sci 2022; 105:7940-7950. [PMID: 36028342 DOI: 10.3168/jds.2022-21898] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2022] [Accepted: 05/14/2022] [Indexed: 11/19/2022]
Abstract
Lactococcus lactis, a lactic acid bacterium, has been widely used in the fermented dairy products. The acid tolerance of L. lactis is of great importance to food fermentation and probiotic applications. As the first barrier of bacteria, the cell wall has a protective effect on strains under many stress conditions, whereas the regulatory mechanism has rarely been reported. Here, based on the transcription analysis of 9 cell wall or membrane-related genes of L. lactis F44 under acid stress, the transcription levels of DACB, DLTD, YLBA, HRTA, WP_080613266.1 (1610), and ERFK genes were significantly increased. We constructed 9 overexpressing strains with the cell wall or membrane-related genes, respectively. It was demonstrated that the survival rates under acid stress of DACB, DLTD, and ERFK were significantly higher than that of wild-type F44. To investigate the regulatory mechanism, a DNA pull-down assay was used to identify the transcriptional regulators of these 3 genes. It was discovered that the 2-component system (TCS) transcriptional regulator TCSR7 bound to the upstream region of DLTD involved in the teichoic acid (TA) alanylation. The combination was confirmed through an electrophoretic mobility shift assay in vitro. Reverse-transcription quantitative PCR results indicated that TCSR7 upregulated the expression of DLTD gene. In addition, the transcription level of TCSR7 increased approximately 1.8-fold (log2 fold change) under acidic conditions. In summary, this study found that TCSR7 was induced by acid stress to upregulate the transcription level of the DLT operon genes, which might increase the positive charge on the cell membrane surface to increase the acid tolerance of the strain. This study lays the foundation for the regulatory mechanism of TA alanylation under acid stress.
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Affiliation(s)
- Hao Wu
- Department of Pharmaceutical Engineering, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, P. R. China; Zhejiang Shaoxing Research Institute of Tianjin University, Shaoxing 312300, P. R. China
| | - Yangling Zhang
- Department of Pharmaceutical Engineering, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, P. R. China
| | - Li Li
- Department of Pharmaceutical Engineering, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, P. R. China; Zhejiang Shaoxing Research Institute of Tianjin University, Shaoxing 312300, P. R. China; Key Laboratory of Systems Bioengineering (Ministry of Education), Tianjin University, Tianjin 300072, P. R. China; SynBio Research Platform, Collaborative Innovation Center of Chemical Science and Engineering, Tianjin 300072, P. R. China
| | - Yanni Li
- Department of Pharmaceutical Engineering, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, P. R. China
| | - Lin Yuan
- Department of Pharmaceutical Engineering, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, P. R. China; Department of Bioengineering, School of Food Science and Bioengineering, Tianjin Agricultural University, Tianjin 300072, P. R. China
| | - Yue E
- Zhejiang Shaoxing Research Institute of Tianjin University, Shaoxing 312300, P. R. China
| | - Jianjun Qiao
- Department of Pharmaceutical Engineering, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, P. R. China; Zhejiang Shaoxing Research Institute of Tianjin University, Shaoxing 312300, P. R. China; Key Laboratory of Systems Bioengineering (Ministry of Education), Tianjin University, Tianjin 300072, P. R. China; SynBio Research Platform, Collaborative Innovation Center of Chemical Science and Engineering, Tianjin 300072, P. R. China.
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Taj R, Masud T, Sohail A, Sammi S, Naz R, Sharma Khanal BK, Nawaz MA. In vitro screening of EPS-producing Streptococcus thermophilus strains for their probiotic potential from Dahi. Food Sci Nutr 2022; 10:2347-2359. [PMID: 35844909 PMCID: PMC9281939 DOI: 10.1002/fsn3.2843] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Revised: 03/07/2022] [Accepted: 03/08/2022] [Indexed: 11/09/2022] Open
Abstract
Dahi is a very common and traditional fermented dairy product in Pakistan and its neighboring countries, it represents a rich source for the isolation of many new strains of lactic acid bacteria (LAB). The major objective of this study was to evaluate the probiotic potential of novel exopolysaccharide (EPS)-producing strains of S. thermophilus isolated from Dahi, sold in the local markets of Rawalpindi and Islamabad, Pakistan. In this study, 32 isolates of S. thermophilus were initially isolated from Dahi and out of these, 10 identified strains were further screened for their EPS-producing ability. Maximum EPS production was estimated for RIY strain (133.0 ± 0.06), followed by RIH4 strain (103.83 ± 0.76) and RIRT2 strain (95.77 ± 0.22), respectively. Thereafter, in vitro studies revealed that these newly identified EPS-producing strains of S. thermophilus fulfilled the basic requirements for probiotic functions; including resistance to harsh conditions of GIT, good cell surface hydrophobicity, auto-aggregation, and co-aggregation, especially against L. monocytogenes. Finally, the safety assessment displayed that these strains were also sensitive to clinical antibiotics, including vancomycin. Thus, these selected EPS strains of S. thermophilus act as potential candidates for biostabilizers in the preparation of consumer-friendly fermented probiotic milk products.
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Affiliation(s)
- Robina Taj
- Institute of Food and Nutritional SciencesPMAS Arid Agricultural University RawalpindiRawalpindiPakistan
| | - Tariq Masud
- Institute of Food and Nutritional SciencesPMAS Arid Agricultural University RawalpindiRawalpindiPakistan
| | - Asma Sohail
- Institute of Food and Nutritional SciencesPMAS Arid Agricultural University RawalpindiRawalpindiPakistan
| | - Shehla Sammi
- Department of Food Science and TechnologyThe University of HaripurKhyber PakhtunkhwaPakistan
| | - Rooma Naz
- Abbasyn University Islamabad CampusIslamabadPakistan
| | - Bal Kumari Sharma Khanal
- Ministry of Agriculture and Livestock DevelopmentGovernment of NepalSinghadurbar, KathmanduNepal
| | - Malik Adil Nawaz
- Agriculture and FoodCommonwealth Scientific and Industrial Research OrganisationWerribeeVictoriaAustralia
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Application of Functional and Edible Coatings and Films as Promising Strategies for Developing Dairy Functional Products—A Review on Yoghurt Case. COATINGS 2022. [DOI: 10.3390/coatings12060838] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Edible coatings and films appear to be a very promising strategy for delivering bioactive compounds and probiotics in food systems when direct incorporation/inoculation is not an option. The production of dairy products has undergone radical modifications thanks to nanotechnology. Despite being a relatively new occurrence in the dairy sector, nanotechnology has quickly become a popular means of increasing the bioavailability and favorable health effects of a variety of bioactive components. The present review describes, in detail, the various processes being practiced worldwide for yoghurt preparation, microencapsulation, and nanotechnology-based approaches for preserving and/or enriching yoghurt with biologically, and its effect on health and in treating various diseases. In the case of yoghurt, as a perfect medium for functional ingredients supplementation, different gums (e.g., alginate, xanthan gum, and gum arabic), alone or in combination with maltodextrin, seem to be excellent coatings materials to encapsulate functional ingredients. Edible coatings and films are ideal carriers of bioactive compounds, such as antioxidants, antimicrobials, flavors, and probiotics, to improve the quality of dairy food products. Yoghurt is regarded as a functional superfood with a variety of health benefits, especially with a high importance for women’s health, as a probiotic. Consumption of yoghurt with certain types of probiotic strains which contain γ-linolenic acid or PUFA can help solve healthy problems or alleviate different symptoms, and this review will be shed light on the latest studies that have focused on the impact of functional yoghurt on women’s health. Recently, it has been discovered that fermented milk products effectively prevent influenza and COVID-19 viruses. Bioactive molecules from yoghurt are quite effective in treating various inflammations, including so-called “cytokine storms” (hypercytokinaemia) caused by COVID-19.
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Berreta A, Kopper J. Equine probiotics-what are they, where are we and where do we need to go? J Equine Vet Sci 2022; 115:104037. [DOI: 10.1016/j.jevs.2022.104037] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2021] [Revised: 05/03/2022] [Accepted: 06/06/2022] [Indexed: 11/26/2022]
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Mbye M, Ayyash M, Abu-Jdayil B, Kamal-Eldin A. The Texture of Camel Milk Cheese: Effects of Milk Composition, Coagulants, and Processing Conditions. Front Nutr 2022; 9:868320. [PMID: 35520282 PMCID: PMC9062519 DOI: 10.3389/fnut.2022.868320] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2022] [Accepted: 03/28/2022] [Indexed: 11/13/2022] Open
Abstract
Numerous people in African, Middle Asian, Middle Eastern, and Gulf Cooperation Council (GCC) countries highly value camel milk (CM) as it plays a vital role in their diet. The protein composition of CM as well as the structure of its casein micelles differs significantly from bovine milk (BM). Cheeses made from CM have a weak curd and soft texture compared to those made from BM. This review article presents and discusses the effect of milk protein composition, processing conditions (pasteurization and high-pressure treatment), and coagulants (camel chymosin, organic acids, plant proteases) on the quality of CM cheeses. CM cheese's weak texture is due to compositional characteristics of the milk, including low κ-casein-to-β-casein ratio (≈0.05 in CM vs. ≈0.33 in BM), large micelle size, different whey protein components, and higher proteolytic activity than BM. CM cheese texture can be improved by preheating the milk at low temperatures or by high pressure. Supplementing CM with calcium has shown inconsistent results on cheese texture, which may be due to interactions with other processing conditions. Despite their structure, CM cheeses are generally well liked in sensory studies.
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Affiliation(s)
- Mustapha Mbye
- Department of Food Science, United Arab Emirates University, Al-Ain, United Arab Emirates
| | - Mutamed Ayyash
- Department of Food Science, United Arab Emirates University, Al-Ain, United Arab Emirates
| | - Basim Abu-Jdayil
- Department of Petroleum & Chemical Engineering, United Arab Emirates University, Al-Ain, United Arab Emirates
| | - Afaf Kamal-Eldin
- Department of Food Science, United Arab Emirates University, Al-Ain, United Arab Emirates
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Rajam R, Subramanian P. Encapsulation of probiotics: past, present and future. BENI-SUEF UNIVERSITY JOURNAL OF BASIC AND APPLIED SCIENCES 2022. [DOI: 10.1186/s43088-022-00228-w] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
Abstract
Abstract
Background
Probiotics are live microbial supplements known for its health benefits. Consumption of probiotics reported to improve several health benefits including intestinal flora composition, resistance against pathogens. In the recent years, there is an increasing trend of probiotic-based food products in the market.
Main body
Probiotics cells are targeted to reach the large intestine, and the probiotics must survive through the acidic conditions of the gastric environment. It is recommended to formulate the probiotic bacteria in the range of 108–109 cfu/g for consumption and maintain the therapeutic efficacy of 106–107 cfu/g in the large intestine. During the gastrointestinal transit, the probiotics will drastically lose its viability in the gastric environment (pH 2). Maintaining cell viability until it reaches the large intestine remains challenging task. Encapsulating the probiotics cells with suitable wall material helps to sustain the survival of probiotics during industrial processing and in gastrointestinal transit. In the encapsulation process, cells are completely enclosed in the wall material, through different techniques including spray drying, freeze drying, extrusion, spray freeze drying, emulsification, etc. However, spray-drying and freeze-drying techniques are successfully used for the commercial formulation; thus, we limited to review those encapsulation techniques.
Short conclusions
The survival rate of spray-dried probiotics during simulated digestion mainly depends on the inlet air temperature, wall material and exposure in the GI condition. And fermentation, pH and freeze-drying time are the important process parameters for maintaining the viability of bacterial cells in the gastric condition. Improving the viability of probiotic cells during industrial processing and extending the cell viability during storage and digestion will be the main concern for successful commercialization.
Graphical abstract
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Chenhuichen C, Cabello-Olmo M, Barajas M, Izquierdo M, Ramírez-Vélez R, Zambom-Ferraresi F, Martínez-Velilla N. Impact of probiotics and prebiotics in the modulation of the major events of the aging process: A systematic review of randomized controlled trials. Exp Gerontol 2022; 164:111809. [DOI: 10.1016/j.exger.2022.111809] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Revised: 04/08/2022] [Accepted: 04/11/2022] [Indexed: 11/27/2022]
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Characterisation of Lactobacillus plantarum of Dairy-Product Origin for Probiotic Chèvre Cheese Production. Foods 2022; 11:foods11070934. [PMID: 35407020 PMCID: PMC8998100 DOI: 10.3390/foods11070934] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 03/18/2022] [Accepted: 03/22/2022] [Indexed: 02/01/2023] Open
Abstract
Probiotics are increasingly used as functional food ingredients. The objectives of this study were to isolate and characterise probiotic bacteria from dairy and fermented foods and to use a selected strain for the production of probiotic chèvre cheese. Tolerance to acid (pH 2.0) and bile salt (0.4% (w/v)) were first investigated, and then other probiotic properties were determined. Out of 241 isolates, 35 showed high tolerance to acid and bile salt, and 6 were chosen for further characterisation. They were Lactobacillus plantarum and L. fermentum, and possessed antibacterial activities against foodborne pathogens such as Bacillus cereus, Staphylococcus aureus, Salmonella enterica and Escherichia coli O157:H7. L. plantarum (isolate AD73) showed the highest percentage of adhesion (81.74 ± 0.16%) and was nontoxic to Caco-2 cells at a concentration of 108 CFU/mL. This isolate was therefore selected for the production of probiotic chèvre cheese from goat’s milk and was prepared in a lyophilised form with a concentration of probiotic culture of 8.6 log CFU/g. The cheese had a shelf life of 8 days. On the expiry date, the probiotic, the starter and the yeast contents were 7.56 ± 0.05, 7.81 ± 0.03 and 5.64 log CFU/g, respectively. The level of the probiotics in this chèvre cheese was still sufficiently high to warrant its being a probiotic cheese.
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Alqazlan N, Astill J, Raj S, Sharif S. Strategies for enhancing immunity against avian influenza virus in chickens: A review. Avian Pathol 2022; 51:211-235. [PMID: 35297706 DOI: 10.1080/03079457.2022.2054309] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
Poultry infection with avian influenza viruses (AIV) is a continuous source of concern for poultry production and human health. Uncontrolled infection and transmission of AIV in poultry increases the potential for viral mutation and reassortment, possibly resulting in the emergence of zoonotic viruses. To this end, implementing strategies to disrupt the transmission of AIVs in poultry, including a wide array of traditional and novel methods, is much needed. Vaccination of poultry is a targeted approach to reduce clinical signs and shedding in infected birds. Strategies aimed at enhancing the effectiveness of AIV vaccines are multi-pronged and include methods directed towards eliciting immune responses in poultry. Strategies include producing vaccines of greater immunogenicity via vaccine type and adjuvant application and increasing bird responsiveness to vaccines by modification of the gastrointestinal tract (GIT) microbiome and dietary interventions. This review provides an in-depth discussion of recent findings surrounding novel AIV vaccines for poultry, including reverse genetics vaccines, vectors, protein vaccines and virus like particles, highlighting their experimental efficacy among other factors such as safety and potential for use in the field. In addition to the type of vaccine employed, vaccine adjuvants also provide an effective way to enhance AIV vaccine efficacy, therefore, research on different types of vaccine adjuvants and vaccine adjuvant delivery strategies is discussed. Finally, the poultry gastrointestinal microbiome is emerging as an important factor in the effectiveness of prophylactic treatments. In this regard, current findings on the effects of the chicken GIT microbiome on AIV vaccine efficacy are summarized here.
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Affiliation(s)
- Nadiyah Alqazlan
- Department of Pathobiology, Ontario Veterinary College, University of Guelph, Guelph, ON, N1G 2W1, Canada
| | - Jake Astill
- Artemis Technologies Inc., Guelph, ON, N1L 1E3, Canada
| | - Sugandha Raj
- Department of Pathobiology, Ontario Veterinary College, University of Guelph, Guelph, ON, N1G 2W1, Canada
| | - Shayan Sharif
- Department of Pathobiology, Ontario Veterinary College, University of Guelph, Guelph, ON, N1G 2W1, Canada
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Namrak T, Raethong N, Jatuponwiphat T, Nitisinprasert S, Vongsangnak W, Nakphaichit M. Probing Genome-Scale Model Reveals Metabolic Capability and Essential Nutrients for Growth of Probiotic Limosilactobacillus reuteri KUB-AC5. BIOLOGY 2022; 11:biology11020294. [PMID: 35205160 PMCID: PMC8869380 DOI: 10.3390/biology11020294] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/20/2022] [Revised: 02/10/2022] [Accepted: 02/10/2022] [Indexed: 12/14/2022]
Abstract
Limosilactobacillus reuteri KUB-AC5 displays the hallmark features of probiotic properties for food and feed industries. Optimization of cultivation condition for the industrial production is important to reach cell concentration and cost reduction. Considering the strain-specific growth physiology, metabolic capability, and essential nutrients of L. reuteri KUB-AC5, the genome-scale metabolic model (GSMM) of L. reuteri KUB-AC5 was developed. Hereby, the GSMM of iTN656 was successfully constructed which contained 656 genes, 831 metabolites, and 953 metabolic reactions. The iTN656 model could show a metabolic capability under various carbon sources and guide potentially 14 essential single nutrients (e.g., vitamin B complex and amino acids) and 2 essential double nutrients (pairwise glutamine-glutamate and asparagine-aspartate) for L. reuteri KUB-AC5 growth through single and double omission analysis. Promisingly, the iTN656 model was further integrated with transcriptome data suggesting that putative metabolic routes as preferable paths e.g., sucrose uptake, nucleotide biosynthesis, urea cycle, and glutamine transporter for L. reuteri KUB-AC5 growth. The developed GSMM offers a powerful tool for multi-level omics analysis, enabling probiotic strain optimization for biomass overproduction on an industrial scale.
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Affiliation(s)
- Thanawat Namrak
- Specialized Research Unit: Prebiotics and Probiotics for Health, Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand; (T.N.); (S.N.)
| | - Nachon Raethong
- Institute of Nutrition, Mahidol University, Nakhon Pathom 73170, Thailand;
- Department of Zoology, Faculty of Science, Kasetsart University, Bangkok 10900, Thailand
| | - Theeraphol Jatuponwiphat
- Interdisciplinary Graduate Program in Bioscience, Faculty of Science, Kasetsart University, Bangkok 10900, Thailand;
| | - Sunee Nitisinprasert
- Specialized Research Unit: Prebiotics and Probiotics for Health, Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand; (T.N.); (S.N.)
| | - Wanwipa Vongsangnak
- Department of Zoology, Faculty of Science, Kasetsart University, Bangkok 10900, Thailand
- Omics Center for Agriculture, Bioresources, Food, and Health, Kasetsart University (OmiKU), Bangkok 10900, Thailand
- Correspondence: (W.V.); (M.N.)
| | - Massalin Nakphaichit
- Specialized Research Unit: Prebiotics and Probiotics for Health, Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand; (T.N.); (S.N.)
- Correspondence: (W.V.); (M.N.)
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Balcells F, Martínez Monteros MJ, Gómez AL, Cazorla SI, Perdigón G, Maldonado-Galdeano C. Probiotic Consumption Boosts Thymus in Obesity and Senescence Mouse Models. Nutrients 2022; 14:nu14030616. [PMID: 35276973 PMCID: PMC8838891 DOI: 10.3390/nu14030616] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2021] [Revised: 01/21/2022] [Accepted: 01/23/2022] [Indexed: 02/01/2023] Open
Abstract
The ability of the immune system to respond to different pathogens throughout life requires the constant production and selection of T cells in the thymus. This immune organ is very sensitive to age, infectious processes and nutrition disorders (obesity and malnutrition). Several studies have shown that the incorporation of some probiotic bacteria or probiotic fermented milk in the diet has beneficial effects, not only at the intestinal level but also on distant mucosal tissues, improving the architecture of the thymus in a malnutrition model. The aim of the present study was to determine whether supplementation with the probiotic strain Lactobacillus casei CRL 431 and/or its cell wall could improve body weight, intestinal microbiota and thymus structure and function in both obese and aging mice. We evaluated probiotic administration to BALB/c mice in 2 experimental mouse models: obesity and senescence, including mice of different ages (21, 28, 45, 90 and 180 days). Changes in thymus size and histology were recorded. T-lymphocyte population and cytokine production were also determined. The consumption of probiotics improved the cortical/medullary ratio, the production and regulation of cytokines and the recovery of mature T-lymphocyte populations of the thymus in obese and old mice. Probiotic incorporation into the diet could not only modulate the immune system but also lead to thymus function recovery, thus improving quality of life.
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Affiliation(s)
- Florencia Balcells
- Laboratorio de Inmunología, Centro de Referencia para Lactobacilos (CERELA-CONICET), San Miguel de Tucumán 4000, Argentina; (F.B.); (M.J.M.M.); (S.I.C.); (G.P.)
| | - María José Martínez Monteros
- Laboratorio de Inmunología, Centro de Referencia para Lactobacilos (CERELA-CONICET), San Miguel de Tucumán 4000, Argentina; (F.B.); (M.J.M.M.); (S.I.C.); (G.P.)
| | - Alba Lorena Gómez
- PatLab Laboratorio de Anatomía Patológica Citopatología e Inmunohistoquímica, San Miguel de Tucumán 4000, Argentina;
| | - Silvia Inés Cazorla
- Laboratorio de Inmunología, Centro de Referencia para Lactobacilos (CERELA-CONICET), San Miguel de Tucumán 4000, Argentina; (F.B.); (M.J.M.M.); (S.I.C.); (G.P.)
- Cátedra de Inmunología, Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, San Miguel de Tucumán 4000, Argentina
| | - Gabriela Perdigón
- Laboratorio de Inmunología, Centro de Referencia para Lactobacilos (CERELA-CONICET), San Miguel de Tucumán 4000, Argentina; (F.B.); (M.J.M.M.); (S.I.C.); (G.P.)
| | - Carolina Maldonado-Galdeano
- Laboratorio de Inmunología, Centro de Referencia para Lactobacilos (CERELA-CONICET), San Miguel de Tucumán 4000, Argentina; (F.B.); (M.J.M.M.); (S.I.C.); (G.P.)
- Cátedra de Inmunología, Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, San Miguel de Tucumán 4000, Argentina
- Correspondence:
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Functional properties of Rhizopus oryzae strains isolated from agricultural soils as a potential probiotic for broiler feed fermentation. World J Microbiol Biotechnol 2022; 38:41. [PMID: 35018552 DOI: 10.1007/s11274-021-03225-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2021] [Accepted: 12/30/2021] [Indexed: 10/19/2022]
Abstract
The most crucial and expensive fragment in the broiler chicken production industry is the feed. Because of the rising demand, finding a cheap and effective feed is an urgent necessity. Fermentation of broiler feed by probiotic fungal starters can enhance the nutrient's availability and digestibility while preventing pathogenic growth. In this study different Rhizopus spp. have been isolated from agricultural soils around Izmir, Turkey, and tested for their probiotic potential and fermentative capacity. The isolated Rhizopus strains first underwent microscopical fluorescent investigation to exclude endofungal bacterial presence, then, those without endofungal bacteria (totally 82) were tested for antimicrobial activity counter bacterial and fungal pathogens. The ones with wide-spectrum antimicrobial activity (totally 10) were tested for gastrointestinal tolerance and antioxidant ability. Upon phenotypic and genotypic identification, the 10 isolates were found to belong to Rhizopus oryzae species. While all 10 strains showed variable gastrointestinal tolerance and antioxidant activities, three of them (92/1, 236/2, and 284) had relatively high antioxidant activity. Upon fermentative capacity assay, compared to unfermented commercial feed, there was a general decrease in crude fiber content by 56% after fermentation by 92/1 isolate for 4 days and 236/2 isolate for 2 days. The highest increase in crude protein content (by 14.5%) occurred after a 4-day fermentation period by 236/2 isolate. The highest increase in metabolizable energy was 8.64%, by the 284 isolate after 2 days of fermentation. In conclusion, the three strains showed good probiotic properties and fermentative capacities hence can be beneficial for the poultry industry.
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CAMELO-SILVA C, BARROS ELDS, VERRUCK S, MARAN BM, CANELLA MHM, ESMERINO EA, SILVA R, PRUDENCIO ES. How ice cream manufactured with concentrated milk serves as a protective probiotic carrier? An in vitro gastrointestinal assay. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.28621] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
| | | | | | | | | | - Erick Almeida ESMERINO
- Instituto Federal do Rio de Janeiro, Brasil; Universidade Federal Rural do Rio de Janeiro, Brasil
| | - Ramon SILVA
- Universidade Federal Rural do Rio de Janeiro, Brasil
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The Effect of Banana Fiber and Banana Peel Fiber on the Chemical and Rheological Properties of Symbiotic Yogurt Made from Camel Milk. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2021; 2021:5230882. [PMID: 34957296 PMCID: PMC8695018 DOI: 10.1155/2021/5230882] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 06/19/2021] [Revised: 10/02/2021] [Accepted: 11/30/2021] [Indexed: 12/05/2022]
Abstract
Functional foods play an important role in human health by prevention of disease. A variety of functional foods are produced around the world. Recently, the consumption of dairy products containing probiotic bacteria and prebiotics (synbiotic) has increased. Yoghurt is the most common fermented dairy product. Various compounds are used to enrich yoghurt. One of these compounds is dietary fiber. Since the peel of fruits has a significant amount of fiber and is mainly disposed of as solid waste, so using the peel of fruits to extract fiber can not only solve environmental problems but also produce a cheap and useful source that leads to the production of dietary fiber. In this study, the effect of banana fiber and banana peel fiber at different concentrations (0, 0.2, 0.5, and 1%) on the chemical and rheological properties of synbiotic yogurt prepared from camel milk was investigated. The result showed that with increase of the amount of both fibers, pH, hydration, surface tension, overall acceptability, color, and flavor of the samples decreased significantly, but the viscosity, survival of probiotic bacteria (Lactobacillus casei and Lactobacillus gasseri), and texture acceptance increased significantly (p < 0.05). In conclusion, these fibers were able to reduce the syneresis of yogurt, which is one of the biggest disadvantages of yogurt, and help to increase health.
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Innovative application of postbiotics, parabiotics and encapsulated Lactobacillus plantarum RM1 and Lactobacillus paracasei KC39 for detoxification of aflatoxin M1 in milk powder. J DAIRY RES 2021; 88:429-435. [DOI: 10.1017/s002202992100090x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
Abstract
This study aimed to evaluate aflatoxin M1 (AFM1) level in milk powder and infant milk formulae, in addition to applying innovative methods for AFM1 & AFB1 detoxification. Fifty random samples of milk powder and infant formulae (25 of each) were collected from the Egyptian markets for assessing AFM1 level using ELISA technique. Bioactive components comprising cell free supernatants (postbiotic), acid-dead cells (parabiotic) and the encapsulated-cells of Lactobacillus plantarum RM1 and Lactobacillus paracasei KC39 were evaluated for their antifungal activity against toxigenic mold strains and their impact on AFB1 and AFM1 reduction in reconstituted milk powder. AFM1 concentration in unpacked milk powder was higher than that of packed samples and infant formulae, although these differences were not significant (P > 0.05). About 96.0, 29.4 and 25.0% of the tested infant formulae, unpacked, and packed milk powder were unacceptable in terms of the AFM1 limit defined by Egyptian and European standards, while all samples were in accordance with the USA/FDA standard. All tested mycotoxigenic strains were sensitive to the different treatments of the probiotics with the highest sensitivity regarding Fusarium strain with L. paracasei KC39 compared to other genera. The degradation ratios of AFM1 using the bioactives of the L. paracasei KC39 were higher than that of L. plantarum RM1 bioactives. Additionally, KC39 parabiotic manifested the best AFB1 reduction (60.56%). In conclusion, the positive and highly significant relationship (P < 0.05) between these effective biocompounds mirrors their major detoxification role which gives a safe solution for AFs contamination issues in milk and milk products.
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Sharma S, Singh A, Sharma S, Kant A, Sevda S, Taherzadeh MJ, Garlapati VK. Functional foods as a formulation ingredients in beverages: technological advancements and constraints. Bioengineered 2021; 12:11055-11075. [PMID: 34783642 PMCID: PMC8810194 DOI: 10.1080/21655979.2021.2005992] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2021] [Revised: 11/08/2021] [Accepted: 11/10/2021] [Indexed: 12/21/2022] Open
Abstract
As a consequence of expanded science and technical research, the market perception of consumers has shifted from standard traditional to valuable foods, which are furthermore nutritional as well as healthier in today's world. This food concept, precisely referred to as functional, focuses on including probiotics, which enhance immune system activity, cognitive response, and overall health. This review primarily focuses on functional foods as functional additives in beverages and other food items that can regulate the human immune system and avert any possibility of contracting the infection. Many safety concerns must be resolved during their administration. Functional foods must have an adequate amount of specific probiotic strain(s) during their use and storage, as good viability is needed for optimum functionality of the probiotic. Thus, when developing novel functional food-based formulations, choosing a strain with strong technological properties is crucial. The present review focused on probiotics as an active ingredient in different beverage formulations and the exerting mechanism of action and fate of probiotics in the human body. Moreover, a comprehensive overview of the regulative and safety issues of probiotics-based foods and beverages formulations.
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Affiliation(s)
- Shagun Sharma
- Department of Biotechnology and Bioinformatics, Jaypee University of Information Technology, Solan, India
| | - Astha Singh
- Department of Biotechnology and Bioinformatics, Jaypee University of Information Technology, Solan, India
| | - Swati Sharma
- Department of Biotechnology and Bioinformatics, Jaypee University of Information Technology, Solan, India
| | - Anil Kant
- Department of Biotechnology and Bioinformatics, Jaypee University of Information Technology, Solan, India
| | - Surajbhan Sevda
- Department of Biotechnology, National Institute of Technology Warangal, Warangal, India
| | | | - Vijay Kumar Garlapati
- Department of Biotechnology and Bioinformatics, Jaypee University of Information Technology, Solan, India
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Karimi N, Pourahmad R, Taheri S, Eyvazzadeh O. Isolation and purification of bioactive peptides from yogurt whey: Application as a natural preservative in a model food system. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16086] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Affiliation(s)
- Nafiseh Karimi
- Department of Food Science and Technology Varamin‐ Pishva Branch Islamic Azad University Varamin Iran
| | - Rezvan Pourahmad
- Department of Food Science and Technology Varamin‐ Pishva Branch Islamic Azad University Varamin Iran
| | - Salman Taheri
- Chemistry and Chemical Engineering Research Center of Iran Tehran Iran
| | - Orang Eyvazzadeh
- Department of Food Science and Technology Varamin‐ Pishva Branch Islamic Azad University Varamin Iran
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Investigation of the possibility of producing synbiotic herbal tea based on chicory, garlic and Jerusalem artichoke by probiotic bacteria. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.52547/fsct.18.118.1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Basak S, Gokhale J. Immunity boosting nutraceuticals: Current trends and challenges. J Food Biochem 2021; 46:e13902. [PMID: 34467553 DOI: 10.1111/jfbc.13902] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2021] [Revised: 07/29/2021] [Accepted: 08/03/2021] [Indexed: 12/23/2022]
Abstract
The immune function of the human body is highly influenced by the dietary intake of certain nutrients and bioactive compounds present in foods. The preventive effects of these bioactive ingredients against various diseases have been well investigated. Functional foods are consumed across various diverse cultures, in some form or the other, which provide benefits greater than the basic nutritional needs. Novel functional foods are being developed using novel bioactive ingredients such as probiotics, polyunsaturated fatty acids, and various phytoconstituents, which have a range of immunomodulatory properties. Apart from immunomodulation, these ingredients also affect immunity by their antioxidant, antibacterial, and antiviral properties. The global pandemic of Severe Acute Respiratory Syndrome Coronavirus-2 has forced the scientific community to race against time to find a proper and effective drug or a vaccine. In this review, various non-pharmacological interventions using nutraceuticals and functional foods have been discussed. PRACTICAL APPLICATIONS: Despite a plethora of research being undertaken to understand the immunity boosting properties of the various bioactive present in food, the findings are not translating to nutraceutical products in the market. Immunity has proved to be one of the most important factors for the health and well-being of an individual, especially when the world has been under the grip of the novel coronavirus Severe Acute Respiratory Syndrome Coronavirus-2. The anti-inflammatory properties of various nutraceuticals can come out as potential inhibitors of the various inflammatory processes such as cytokine storms, usually being observed in COVID 19. This review gives an insight into how various nutraceuticals can help in the prevention of various diseases through different mechanisms. The lack of awareness and proper clinical trials pose a challenge to the nutraceutical industry. This review will help and encourage researchers to further design and develop various functional foods, which might help in building immunity.
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Affiliation(s)
- Somnath Basak
- Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, India
| | - Jyoti Gokhale
- Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, India
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Gómez-Fernández AR, Faccinetto-Beltrán P, Orozco-Sánchez NE, Pérez-Carrillo E, Marín-Obispo LM, Hernández-Brenes C, Santacruz A, Jacobo-Velázquez DA. Sugar-Free Milk Chocolate as a Carrier of Omega-3 Polyunsaturated Fatty Acids and Probiotics: A Potential Functional Food for the Diabetic Population. Foods 2021; 10:1866. [PMID: 34441642 PMCID: PMC8392059 DOI: 10.3390/foods10081866] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2021] [Revised: 08/07/2021] [Accepted: 08/10/2021] [Indexed: 01/02/2023] Open
Abstract
Chocolate is an adequate matrix to deliver bioactive ingredients. However, it contains high sugar levels, one of the leading causes of chronic degenerative diseases. This work aimed to evaluate the effects of milk chocolate reformulation with alternative sugar sweeteners (Sw; isomalt + stevia), probiotics (Prob), and ω-3 polyunsaturated fatty acids (PUFAs) on its physicochemical properties and consumers' acceptability. Lactobacillus plantarum 299v (L. p299v) and Lactobacillus acidophilus La3 (DSMZ 17742) were added as Prob strains, and fish oil (FO) was added as the source of ω-3 PUFAs. Prob addition resulted in chocolates with >2 × 107 colony forming unit (CFU) per serving size (12 g). Except for Prob, aw values of all treatments were <0.46. Sw and Sw + Prob presented the nearest values to the control in hardness, whereas Sw without FO increased fracturability. FO, Sw + FO, and Sw + Prob + FO contained 107.4 ± 12.84, 142.9 ± 17.9, and 133.78 ± 8.76 mg of ω-3 PUFAs per chocolate, respectively. Prob + FO increased the resistance of chocolate to shear stress, while Sw + FO showed a similar flow behavior to the control. The consumers' acceptability of Sw + Prob chocolate was adequate, while Sw + Prob + FO had higher acceptability than Prob + FO. Health benefits of reformulated milk chocolates requires further assessment by in vitro, in vivo and clinical studies.
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Affiliation(s)
- Andrea R. Gómez-Fernández
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Av. General Ramón Corona 2514, Zapopan 45201, Mexico; (A.R.G.-F.); (P.F.-B.)
| | - Paulinna Faccinetto-Beltrán
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Av. General Ramón Corona 2514, Zapopan 45201, Mexico; (A.R.G.-F.); (P.F.-B.)
| | - Norma E. Orozco-Sánchez
- Escuela Mexicana de Confitería y Chocolatería, Melchor Ocampo 926, San Luis Potosi 78280, Mexico;
| | - Esther Pérez-Carrillo
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Av. Eugenio Garza Sada 2501, Monterrey 64849, Mexico; (E.P.-C.); (L.M.M.-O.); (C.H.-B.); (A.S.)
| | - Luis Martín Marín-Obispo
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Av. Eugenio Garza Sada 2501, Monterrey 64849, Mexico; (E.P.-C.); (L.M.M.-O.); (C.H.-B.); (A.S.)
| | - Carmen Hernández-Brenes
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Av. Eugenio Garza Sada 2501, Monterrey 64849, Mexico; (E.P.-C.); (L.M.M.-O.); (C.H.-B.); (A.S.)
| | - Arlette Santacruz
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Av. Eugenio Garza Sada 2501, Monterrey 64849, Mexico; (E.P.-C.); (L.M.M.-O.); (C.H.-B.); (A.S.)
| | - Daniel A. Jacobo-Velázquez
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Av. General Ramón Corona 2514, Zapopan 45201, Mexico; (A.R.G.-F.); (P.F.-B.)
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Gok I. Functional Potential of Several Turkish Fermented Traditional Foods: Biotic Properties, Bioactive Compounds, and Health Benefits. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1962340] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Ilkay Gok
- Faculty of Applied Sciences, Gastronomy Department, Istanbul Okan University, Tuzla, Istanbul, Turkey
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Flores-Mancha MA, Ruíz-Gutiérrez MG, Sánchez-Vega R, Santellano-Estrada E, Chávez-Martínez A. Effect of Encapsulated Beet Extracts ( Beta vulgaris) Added to Yogurt on the Physicochemical Characteristics and Antioxidant Activity. Molecules 2021; 26:4768. [PMID: 34443359 PMCID: PMC8401705 DOI: 10.3390/molecules26164768] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Revised: 07/28/2021] [Accepted: 07/31/2021] [Indexed: 11/16/2022] Open
Abstract
Beet has been used as an ingredient for functional foods due to its high antioxidant activity, thanks to the betalains it contains. The effects of the addition of beet extract (liquid and lyophilized) on the physicochemical characteristics, color, antioxidant activity (AA), total betalains (TB), total polyphenols (TP), and total protein concentration (TPC) were evaluated on stirred yogurt. The treatments (T1-yogurt natural, T2-yogurt added with beet juice, T3-added extract of beet encapsulated with maltodextrin, and T4-yogurt added with extract of beet encapsulated with inulin) exhibited results with significant differences (p < 0.05). The highest TB content was observed in T2 (209.49 ± 14.91), followed by T3 (18.65 ± 1.01) and later T4 (12.96 ± 0.55). The highest AA was observed on T2 after 14 days (ABTS˙ 0.819 mM TE/100 g and DPPH˙ 0.343 mM TE/100 g), and the lowest was found on T1 at day 14 (ABTS˙ 0.526 mM TE/100 g and DPPH˙ 0.094 mM TE/100 g). A high content of TP was observed (7.13 to 9.79 mg GAE/g). The TPC varied between 11.38 to 12.56 µg/mL. The addition of beet extract significantly increased AA in yogurt, betalains being the main compounds responsible for that bioactivity.
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Affiliation(s)
- Martha A Flores-Mancha
- Departamento de Tecnología de Productos de Origen Animal, Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Francisco R. Almada km 1, Chihuahua 31000, CI, Mexico
| | - Martha G Ruíz-Gutiérrez
- Departamento de Investigación y Posgrado, Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n Campus Universitario 2, Chihuahua 31125, CI, Mexico
| | - Rogelio Sánchez-Vega
- Departamento de Tecnología de Productos de Origen Animal, Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Francisco R. Almada km 1, Chihuahua 31000, CI, Mexico
| | - Eduardo Santellano-Estrada
- Departamento de Tecnología de Productos de Origen Animal, Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Francisco R. Almada km 1, Chihuahua 31000, CI, Mexico
| | - América Chávez-Martínez
- Departamento de Tecnología de Productos de Origen Animal, Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Francisco R. Almada km 1, Chihuahua 31000, CI, Mexico
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Krebs L, Bérubé A, Iung J, Marciniak A, Turgeon SL, Brisson G. Impact of Ultra-High-Pressure Homogenization of Buttermilk for the Production of Yogurt. Foods 2021; 10:foods10081757. [PMID: 34441534 PMCID: PMC8392456 DOI: 10.3390/foods10081757] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 07/26/2021] [Accepted: 07/27/2021] [Indexed: 11/16/2022] Open
Abstract
Despite its nutritional properties, buttermilk (BM) is still poorly valorized due to its high phospholipid (PL) concentration, impairing its techno-functional performance in dairy products. Therefore, the objective of this study was to investigate the impact of ultra-high-pressure homogenization (UHPH) on the techno-functional properties of BM in set and stirred yogurts. BM and skimmed milk (SM) were pretreated by conventional homogenization (15 MPa), high-pressure homogenization (HPH) (150 MPa), and UHPH (300 MPa) prior to yogurt production. Polyacrylamide gel electrophoresis (PAGE) analysis showed that UHPH promoted the formation of large covalently linked aggregates in BM. A more particulate gel microstructure was observed for set SM, while BM gels were finer and more homogeneous. These differences affected the water holding capacity (WHC), which was higher for BM, while a decrease in WHC was observed for SM yogurts with an increase in homogenization pressure. In stirred yogurts, the apparent viscosity was significantly higher for SM, and the pretreatment of BM with UHPH further reduced its viscosity. Overall, our results showed that UHPH could be used for modulating BM and SM yogurt texture properties. The use of UHPH on BM has great potential for lower-viscosity dairy applications (e.g., ready-to-drink yogurts) to deliver its health-promoting properties.
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Affiliation(s)
- Louise Krebs
- STELA Dairy Research Centre, Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, QC G1V 0A6, Canada; (L.K.); (A.B.); (J.I.); (A.M.); (S.L.T.)
- Faculty of Health, Medicine and Life Sciences, Maastricht University, 6211 LK Maastricht, The Netherlands
| | - Amélie Bérubé
- STELA Dairy Research Centre, Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, QC G1V 0A6, Canada; (L.K.); (A.B.); (J.I.); (A.M.); (S.L.T.)
| | - Jean Iung
- STELA Dairy Research Centre, Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, QC G1V 0A6, Canada; (L.K.); (A.B.); (J.I.); (A.M.); (S.L.T.)
| | - Alice Marciniak
- STELA Dairy Research Centre, Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, QC G1V 0A6, Canada; (L.K.); (A.B.); (J.I.); (A.M.); (S.L.T.)
| | - Sylvie L. Turgeon
- STELA Dairy Research Centre, Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, QC G1V 0A6, Canada; (L.K.); (A.B.); (J.I.); (A.M.); (S.L.T.)
| | - Guillaume Brisson
- STELA Dairy Research Centre, Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, QC G1V 0A6, Canada; (L.K.); (A.B.); (J.I.); (A.M.); (S.L.T.)
- Correspondence:
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Bustamante M, Oomah BD, Mosi-Roa Y, Rubilar M, Burgos-Díaz C. Probiotics as an Adjunct Therapy for the Treatment of Halitosis, Dental Caries and Periodontitis. Probiotics Antimicrob Proteins 2021; 12:325-334. [PMID: 30729452 DOI: 10.1007/s12602-019-9521-4] [Citation(s) in RCA: 62] [Impact Index Per Article: 20.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Abstract
Probiotics and prebiotics are popular among consumers worldwide as natural approaches to prevent gastrointestinal diseases. The effects of their consumption on the gastrointestinal system have been extensively investigated. Recently, the efficacy of probiotics and prebiotics has been evaluated against naturally developing microbiome imbalance in the human body, such as in the oral cavity, skin, female urogenital tract, and respiratory tract. This review examines the scientific data related to the effects of probiotics on the treatment of diseases occurring in the oral cavity. Probiotics can effectively prevent and treat some infectious diseases in the oral cavity, such as halitosis and periodontitis, and can reduce the development of dental caries and the concentration of harmful bacteria, according to clinical studies. The results of this meta-analysis also suggest the use of probiotics to treat halitosis and periodontitis. However, the evidence may be inconclusive due in part to the use of a wide range of probiotics, non-standardized study design, small population size, poor quality reports, and inconsistent data. Therefore, future studies should homogenize terms and definitions for primary and secondary outcomes, increase the number of volunteers/patients in in vitro tests and clinical studies, and include an evaluation of the combined use of pre- and probiotics.
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Affiliation(s)
- Mariela Bustamante
- Center of Food Biotechnology and Bioseparations, Scientific and Technological Bioresource Nucleus, BIOREN, and Department of Chemical Engineering, Universidad de La Frontera, Ave. Francisco Salazar 01145, Box 54-D, Temuco, Chile.
| | - B Dave Oomah
- National Bioproducts and Bioprocesses Program, Pacific Agri-Food Research Centre, Agriculture and Agri-Food Canada, Summerland, BC, V0H 1Z0, Canada
| | - Yohanna Mosi-Roa
- Scientific and Technological Bioresource Nucleus, BIOREN, Universidad de La Frontera, Ave. Francisco Salazar 01145, Box 54-D, Temuco, Chile
| | - Mónica Rubilar
- Center of Food Biotechnology and Bioseparations, Scientific and Technological Bioresource Nucleus, BIOREN, and Department of Chemical Engineering, Universidad de La Frontera, Ave. Francisco Salazar 01145, Box 54-D, Temuco, Chile
| | - César Burgos-Díaz
- Agriaquaculture Nutritional Genomic Center, CGNA, Las Heras, 350, Temuco, Chile
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50
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HUSSAIN S, MOHAMED AA, ALAMRI MS, SALEH A, IBRAHEEM MA, ABDO QASEM AA, SHAMLAN G, ABABTAIN IA. Rheological, textural, and sensory properties of non-fat yogurt containing cress (Lepidium sativum) seed gum and various starches. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.30121] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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