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Mazhar S, Simon A, Khokhlova E, Colom J, Leeuwendaal N, Deaton J, Rea K. In vitro safety and functional characterization of the novel Bacillus coagulans strain CGI314. Front Microbiol 2024; 14:1302480. [PMID: 38274758 PMCID: PMC10809412 DOI: 10.3389/fmicb.2023.1302480] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2023] [Accepted: 12/22/2023] [Indexed: 01/27/2024] Open
Abstract
Introduction Bacillus coagulans species have garnered much interest in health-related functional food research owing to their desirable probiotic properties, including pathogen exclusion, antioxidant, antimicrobial, immunomodulatory and food fermentation capabilities coupled with their tolerance of extreme environments (pH, temperature, gastric and bile acid resistance) and stability due to their endosporulation ability. Methods In this study, the novel strain Bacillus coagulans CGI314 was assessed for safety, and functional probiotic attributes including resistance to heat, gastric acid and bile salts, the ability to adhere to intestinal cells, aggregation properties, the ability to suppress the growth of human pathogens, enzymatic profile, antioxidant capacity using biochemical and cell-based methods, cholesterol assimilation, anti-inflammatory activity, and attenuation of hydrogen peroxide (H2O2)-induced disruption of the intestinal-epithelial barrier. Results B. coagulans CGI314 spores display resistance to high temperatures (40°C, 70°C, and 90°C), and gastric and bile acids [pH 3.0 and bile salt (0.3%)], demonstrating its ability to survive and remain viable under gastrointestinal conditions. Spores and the vegetative form of this strain were able to adhere to a mucous-producing intestinal cell line, demonstrated moderate auto-aggregation properties, and could co-aggregate with potentially pathogenic bacteria. Vegetative cells attenuated LPS-induced pro-inflammatory cytokine gene expression in HT-29 intestinal cell lines and demonstrated broad antagonistic activity toward numerous urinary tract, intestinal, oral, and skin pathogens. Metabolomic profiling demonstrated its ability to synthesize several amino acids, vitamins and short-chain fatty acids from the breakdown of complex molecules or by de novo synthesis. Additionally, B. coagulans CGI314's strong antioxidant capacity was demonstrated using enzyme-based methods and was further supported by its cytoprotective and antioxidant effects in HepG2 and HT-29 cell lines. Furthermore, B. coagulans CGI314 significantly increased the expression of tight junction proteins and partially ameliorated the detrimental effects of H2O2 induced intestinal-epithelial barrier integrity. Discussion Taken together these beneficial functional properties provide strong evidence for B. coagulans CGI314 as a promising potential probiotic candidate in food products.
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Affiliation(s)
- Shahneela Mazhar
- ADM Cork H&W Limited, Bio-Innovation Unit, University College Cork, Cork, Ireland
| | - Annie Simon
- ADM Cork H&W Limited, Bio-Innovation Unit, University College Cork, Cork, Ireland
| | - Ekaterina Khokhlova
- ADM Cork H&W Limited, Bio-Innovation Unit, University College Cork, Cork, Ireland
| | - Joan Colom
- ADM Cork H&W Limited, Bio-Innovation Unit, University College Cork, Cork, Ireland
| | - Natasha Leeuwendaal
- ADM Cork H&W Limited, Bio-Innovation Unit, University College Cork, Cork, Ireland
| | - John Deaton
- ADM Deerland Probiotics and Enzymes, Kennesaw, GA, United States
| | - Kieran Rea
- ADM Cork H&W Limited, Bio-Innovation Unit, University College Cork, Cork, Ireland
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Soto LP, Sirini NE, Frizzo LS, Zbrun MV, Zimmermann JA, Ruiz MJ, Rosmini MR, Sequeira GJ, Miotti C, Signorini ML. Lactic acid bacteria viability in different refrigerated food matrices: a systematic review and Meta‑analysis. Crit Rev Food Sci Nutr 2023; 63:12178-12206. [PMID: 35848093 DOI: 10.1080/10408398.2022.2099807] [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] [Indexed: 11/03/2022]
Abstract
The aim of this systematic review and meta-analysis was to determine which variables affect the viability of lactic acid bacteria (LAB) added to different types of refrigerated foods during the first 28 days. Scopus, ScienceDirect, PubMed and Cochrane Central Register of Reviews databases were searched from 1997 to April 2022. A total of 278 studies, which showed randomized and controlled experiments published in peer reviewed journals, were included. The viability of LAB in different moments during the storage process was synthesized as mean point estimate (MPE) via random-effects meta-analyses and the effect of multiple factors on the LAB´s viability was evaluated by multiple meta-regression. The meta-analysis showed that the decrease in LAB viability will be more abrupt the greater the initial dose. The physical structure of food may influence bacterial viability. Fruit was the type of product that most quickly lost viability. Co-culture of two or more species did not affect viability. Preservation methods had an unfavorable effect and prebiotics had a beneficial effect on bacterial viability. Viability was genus dependent. The data obtained in this study provide an overview of the factors to be taken into account for the design of new foods.
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Affiliation(s)
- Lorena P Soto
- Laboratory of Food Analysis, Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral, National Council of Scientific and Technical Research (UNL/CONICET), Esperanza, Province of Santa Fe, Argentina
- Department of Public Health, Faculty of Veterinary Science, National University of the Littoral, Esperanza, Province of Santa Fe, Argentina
| | - Noelí E Sirini
- Laboratory of Food Analysis, Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral, National Council of Scientific and Technical Research (UNL/CONICET), Esperanza, Province of Santa Fe, Argentina
| | - Laureano S Frizzo
- Laboratory of Food Analysis, Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral, National Council of Scientific and Technical Research (UNL/CONICET), Esperanza, Province of Santa Fe, Argentina
- Department of Public Health, Faculty of Veterinary Science, National University of the Littoral, Esperanza, Province of Santa Fe, Argentina
| | - María V Zbrun
- Department of Public Health, Faculty of Veterinary Science, National University of the Littoral, Esperanza, Province of Santa Fe, Argentina
- Dairy Chain Research Institute, EEA Rafaela, Rafaela, Province of Santa Fe, Argentina
| | - Jorge A Zimmermann
- Laboratory of Food Analysis, Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral, National Council of Scientific and Technical Research (UNL/CONICET), Esperanza, Province of Santa Fe, Argentina
| | - María J Ruiz
- Laboratory of Food Analysis, Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral, National Council of Scientific and Technical Research (UNL/CONICET), Esperanza, Province of Santa Fe, Argentina
| | - Marcelo R Rosmini
- Department of Public Health, Faculty of Veterinary Science, National University of the Littoral, Esperanza, Province of Santa Fe, Argentina
| | - Gabriel J Sequeira
- Department of Public Health, Faculty of Veterinary Science, National University of the Littoral, Esperanza, Province of Santa Fe, Argentina
| | - Camila Miotti
- Dairy Chain Research Institute, EEA Rafaela, Rafaela, Province of Santa Fe, Argentina
| | - Marcelo L Signorini
- Department of Public Health, Faculty of Veterinary Science, National University of the Littoral, Esperanza, Province of Santa Fe, Argentina
- Dairy Chain Research Institute, EEA Rafaela, Rafaela, Province of Santa Fe, Argentina
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Toupal S, Coşansu S. Effects of Freeze-Dried Banana and Watermelon Peel Powders on Bile Salt Resistance, Growth Kinetics, and Survival of Probiotic Bacteria. Probiotics Antimicrob Proteins 2023:10.1007/s12602-023-10131-0. [PMID: 37535210 DOI: 10.1007/s12602-023-10131-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 07/26/2023] [Indexed: 08/04/2023]
Abstract
Fruit peels have potential as prebiotic sources thanks to their dietary fiber contents. This study aimed to determine the effects of freeze-dried banana (BPP) and watermelon (WPP) peel powders on bile salt resistance, growth kinetics, and survival of Lactobacillus acidophilus and Lactiplantibacillus plantarum. In the presence of 0.5-1% bile salt, L. plantarum counts were 0.52-1.13 log CFU/mL higher in MRS broth added with 5% peel powder than without peel powder. Lactobacillus acidophilus population was 2.47-2.79 log CFU/mL higher in MRS broth added with 5% peel powder than without peel powder in the presence of 0.5% bile salt. Both peel powders did not affect the growth kinetics of L. acidophilus in milk. Conversely, the growth of L. plantarum was promoted in milk supplemented with peel powders and yielded a shorter generation time (P < 0.05). The maximum population density of L. plantarum in milk supplemented with BPP (8.68 log CFU/mL) was higher than in milk without peel powder (7.72 log CFU/mL; P < 0.05). Survival of L. acidophilus improved during storage at 4 °C in milk added with peel powders. The results suggest that BPP and WPP can be functional ingredients in probiotic foods and may be used to improve the growth and survival of probiotic cultures.
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Affiliation(s)
- Samin Toupal
- Department of Food Engineering, Engineering Faculty, Sakarya University, Sakarya, Turkey
| | - Serap Coşansu
- Department of Food Engineering, Engineering Faculty, Sakarya University, Sakarya, Turkey.
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Battistini C, Herkenhoff ME, de Souza Leite M, Vieira ADS, Bedani R, Saad SMI. Brewer's Spent Grain Enhanced the Recovery of Potential Probiotic Strains in Fermented Milk After Exposure to In Vitro-Simulated Gastrointestinal Conditions. Probiotics Antimicrob Proteins 2023; 15:326-337. [PMID: 34491541 DOI: 10.1007/s12602-021-09839-8] [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] [Accepted: 08/19/2021] [Indexed: 11/28/2022]
Abstract
Brewer's spent grain (BSG) is a beer industry by-product with interesting functional properties by its high fiber content and bioactive compounds, which may be possibly employed as a prebiotic ingredient. The fermentability of BSG by ten probiotics and two starter cultures was evaluated, and the co-culture of Lacticaseibacillus paracasei subsp. paracasei F-19® (probiotic) and Streptococcus thermophilus TH-4® (starter) was selected to produce a potentially probiotic fermented milk (FM). Four formulations of FM were studied: FM1 (control), FM2 (probiotic - /BSG +), FM3 (probiotic + /BSG -), and FM4 (probiotic + /BSG +). The viability of the microorganisms in the FM was monitored throughout 28 days of storage. The resistance of the microorganisms in the FM to in vitro-simulated gastrointestinal tract (GIT) conditions was also evaluated. Even though the BSG did not influence the fermentation kinetics or increase the populations of both microorganisms in the FM, a significant improvement on the survival of TH-4® against in vitro-simulated GIT stress was observed in the formulations containing BSG alone or in combination with F-19®. All formulations showed potential as probiotic FM, since total probiotic populations were kept above 1010 CFU in a daily portion of 200 mL, and a minimum of 1010 and 108 CFU equivalent of, respectively, TH-4® and F-19® was recovered after the GIT stress. Therefore, TH-4® has potential as a probiotic strain in addition to its starter feature, while BSG may be employed as a possible prebiotic ingredient in a synbiotic approach. Nonetheless, further studies to evaluate possible health benefits are needed.
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Affiliation(s)
- Carolina Battistini
- Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of São Paulo (Universidade de São Paulo, USP), São Paulo, Av. Professor Lineu Prestes, SP, 58005508-000, Brazil.
- Food Research Center FoRC, University of São Paulo (USP), Rua Do Lago, 250, Ed. Semi Industrial, Bloco C, São Paulo, SP, 05508-000, Brazil.
- Division of Gastroenterology and Hepatology, Department of Medicine, University of Illinois At Chicago, Chicago, 840 S Wood Street, Room 1044 CSB, IL, 60612, USA.
| | - Marcos Edgar Herkenhoff
- Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of São Paulo (Universidade de São Paulo, USP), São Paulo, Av. Professor Lineu Prestes, SP, 58005508-000, Brazil
- Food Research Center FoRC, University of São Paulo (USP), Rua Do Lago, 250, Ed. Semi Industrial, Bloco C, São Paulo, SP, 05508-000, Brazil
| | - Marcela de Souza Leite
- Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of São Paulo (Universidade de São Paulo, USP), São Paulo, Av. Professor Lineu Prestes, SP, 58005508-000, Brazil
- Food Research Center FoRC, University of São Paulo (USP), Rua Do Lago, 250, Ed. Semi Industrial, Bloco C, São Paulo, SP, 05508-000, Brazil
| | - Antonio Diogo Silva Vieira
- Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of São Paulo (Universidade de São Paulo, USP), São Paulo, Av. Professor Lineu Prestes, SP, 58005508-000, Brazil
- Food Research Center FoRC, University of São Paulo (USP), Rua Do Lago, 250, Ed. Semi Industrial, Bloco C, São Paulo, SP, 05508-000, Brazil
| | - Raquel Bedani
- Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of São Paulo (Universidade de São Paulo, USP), São Paulo, Av. Professor Lineu Prestes, SP, 58005508-000, Brazil
- Food Research Center FoRC, University of São Paulo (USP), Rua Do Lago, 250, Ed. Semi Industrial, Bloco C, São Paulo, SP, 05508-000, Brazil
| | - Susana Marta Isay Saad
- Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of São Paulo (Universidade de São Paulo, USP), São Paulo, Av. Professor Lineu Prestes, SP, 58005508-000, Brazil.
- Food Research Center FoRC, University of São Paulo (USP), Rua Do Lago, 250, Ed. Semi Industrial, Bloco C, São Paulo, SP, 05508-000, Brazil.
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Muthusamy K, Han HS, Soundharrajan I, Jung JS, Valan Arasu M, Choi KC. A Novel Strain of Probiotic Leuconostoc citreum Inhibits Infection-Causing Bacterial Pathogens. Microorganisms 2023; 11:microorganisms11020469. [PMID: 36838434 PMCID: PMC9958635 DOI: 10.3390/microorganisms11020469] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2023] [Revised: 02/08/2023] [Accepted: 02/11/2023] [Indexed: 02/15/2023] Open
Abstract
Infectious diseases caused by bacteria are at risk of spreading and prolonging due to antimicrobial resistance. It is, therefore, urgently necessary to develop a more effective antibiotic alternative strategy to control pathogen spread. In general, probiotics have been recommended as a substitute for antibiotics that inhibit pathogens. This study was isolated and probiotic characteristics and antibacterial bacterial efficiency against various infection-causing pathogens were determined by different in vitro methods. A 16S rRNA sequence confirmed that the isolated strains belonged to a species of Leuconostoc citreum. L. citreum KCC-57 and KCC-58 produced various extracellular enzymes and fermented different carbohydrates. There was significant tolerance for both strains under the harsh conditions of the gastrointestinal tract (GIT). In addition, L. citreum KCC-57 and L. citreum KCC-58 showed significant auto-aggregations and hydrophobicity properties that varied with incubation time. Moreover, the cell-free secondary supernatant (CFS) of L. citreum KCC-57 and L. citreum KCC-58 inhibited growth of Enterococcus faecalis, Escherichia coli, Pseudomonas aeruginosa and Staphylococcus aureus. According to a co-culture study, L. citreum KCC-57 and L. citreum KCC-58 were highly competitive for pathogen growth. L. citreum KCC-57 and L. citreum KCC-58 showed significant probiotic potential and strong antibacterial activities against different pathogens, suggesting that these strains could be used instead of antibiotics to control infectious pathogens.
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Affiliation(s)
- Karnan Muthusamy
- Grassland and Forages Division, National Institute of Animal Science, Rural Development Administration, Cheonan 31000, Republic of Korea
| | - Hyo-Shim Han
- Department of Biotechnology, Sunchon University, Suncheon 540742, Republic of Korea
| | - Ilavenil Soundharrajan
- Grassland and Forages Division, National Institute of Animal Science, Rural Development Administration, Cheonan 31000, Republic of Korea
| | - Jeong-Sung Jung
- Grassland and Forages Division, National Institute of Animal Science, Rural Development Administration, Cheonan 31000, Republic of Korea
| | - Mariadhas Valan Arasu
- Department of Botany and Microbiology, College of Science, King Saud University, P.O. Box 2455, Riyadh 11451, Saudi Arabia
| | - Ki-Choon Choi
- Grassland and Forages Division, National Institute of Animal Science, Rural Development Administration, Cheonan 31000, Republic of Korea
- Correspondence: ; Tel.: +82-41-580-6752; Fax: +82-41-580-6779
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Todorov SD, Popov I, Weeks R, Chikindas ML. Use of Bacteriocins and Bacteriocinogenic Beneficial Organisms in Food Products: Benefits, Challenges, Concerns. Foods 2022; 11:foods11193145. [PMID: 36230222 PMCID: PMC9563261 DOI: 10.3390/foods11193145] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2022] [Revised: 10/06/2022] [Accepted: 10/07/2022] [Indexed: 11/18/2022] Open
Abstract
This review’s objective was to critically revisit various research approaches for studies on the application of beneficial organisms and bacteriocins as effective biopreservatives in the food industry. There are a substantial number of research papers reporting newly isolated bacterial strains from fermented food products and their application as potential probiotics, including partial characterization of bacteriocins produced by these microorganisms. Most of these studies follow scientific community-accepted standard procedures and propose various applications of the studied strains and bacteriocins as potential biopreservatives for the food industry. A few investigations go somewhat further, performing model studies, exploring the application of expressed bacteriocins in a designed food product, or trying to evaluate the effectiveness of the studied potential probiotics and bacteriocins against foodborne pathogens. Some authors propose applications of bacteriocin producers as starter cultures and are exploring in situ bacteriocin production to aid in the effective control of foodborne pathogens. However, few studies have evaluated the possible adverse effects of bacteriocins, such as toxicity. This comes from well-documented reports on bacteriocins being mostly non-immunogenic and having low cytotoxicity because most of these proteinaceous molecules are small peptides. However, some studies have reported on bacteriocins with noticeable cytotoxicity, which may become even more pronounced in genetically engineered or modified bacteriocins. Moreover, their cytotoxicity can be very specific and is dependent on the concentration of the bacteriocin and the nature of the targeted cell. This will be discussed in detail in the present review.
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Affiliation(s)
- Svetoslav Dimitrov Todorov
- ProBacLab, Laboratório de Microbiologia de Alimentos, Departamento de Alimentos e Nutrição Experimental, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, São Paulo 05508-000, SP, Brazil
- Correspondence: ; Tel.: +359-88-9583119
| | - Igor Popov
- Center for Agrobiotechnology, Don State Technical University, 344002 Rostov-on-Don, Russia
| | - Richard Weeks
- Health Promoting Naturals Laboratory, School of Environmental and Biological Sciences, Rutgers State University, New Brunswick, NJ 08904, USA
| | - Michael Leonidas Chikindas
- Center for Agrobiotechnology, Don State Technical University, 344002 Rostov-on-Don, Russia
- Health Promoting Naturals Laboratory, School of Environmental and Biological Sciences, Rutgers State University, New Brunswick, NJ 08904, USA
- Department of General Hygiene, I.M. Sechenov First Moscow State Medical University, 119991 Moscow, Russia
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Characteristics of functional ice cream produced with probiotic Saccharomyces boulardii in combination with Lactobacillus rhamnosus GG. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112489] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Isolation of Lactococcus lactis from Whole Crop Rice and Determining Its Probiotic and Antimicrobial Properties towards Gastrointestinal Associated Bacteria. Microorganisms 2021; 9:microorganisms9122513. [PMID: 34946115 PMCID: PMC8703902 DOI: 10.3390/microorganisms9122513] [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: 11/19/2021] [Revised: 12/01/2021] [Accepted: 12/01/2021] [Indexed: 11/21/2022] Open
Abstract
Antimicrobial resistance is an emerging condition that increases the risk of spreading and prolonging infectious diseases globally. Therefore, a new alternative strategy for antibiotics is required urgently to control pathogens spreading. Probiotics are considered as an alternative for antibiotics that inhibit pathogens. In the present study, potent lactic acid bacteria (LAB) were isolated and screened for their probiotic characteristics and antagonistic activity against intestinal pathogens by agar well diffusion, Time and Dose-dependent killing assay, minimum inhibitor, and minimum bactericidal concentration (MIC/MBC), and co-culture methods. The Lactococcus lactis RWP-3 and RWP-7 fermented the different carbohydrate substrates and produced different extracellular enzymes. Both isolates showed significant tolerant capability in the gastric, duodenal, and intestinal juices. In addition, RWP-3 and RWP-7 had hydrophobicity and aggregation properties in a time-dependent manner. Furthermore, the cell-free secondary metabolites (CFS) of RWP-3 and RWP-7 showed strong antibacterial activity against Escherichia coli,Staphylococcus aureus, Pseudomonas aeruginosa and Enterococcus faecalis. A co-culture study revealed that the RWP-3 and RWP-7 strongly compete with pathogen growths. RWP-3 and RWP-7 showed strong antagonistic activities against tested pathogens with significant probiotic characteristics, suggesting that these strains obtained could be used as an alternative strategy for the antibiotic to control infectious pathogens.
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Gocer EMC, Ergin F, Kücükcetin IO, Kücükcetin A. In vitro gastrointestinal resistance of Lactobacillus acidophilus in some dairy products. Braz J Microbiol 2021; 52:2319-2334. [PMID: 34487329 DOI: 10.1007/s42770-021-00590-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2020] [Accepted: 08/03/2021] [Indexed: 02/07/2023] Open
Abstract
In this study, different dairy products such as ice cream, yoghurt, white pickled cheese, and fermented acidophilus milk were manufactured by using either Lactobacillus acidophilus DSM 20,079 or Lactobacillus acidophilus NCFM. The counts of L. acidophilus in the samples on days 1, 15, and 30 of the storage were determined. Additionally, the samples contained L. acidophilus were passed through a dynamic gastrointestinal model designed in laboratory conditions to compare the protective effect of different dairy products on viability of L. acidophilus against stress factors of the gastrointestinal model. The counts of L. acidophilus NCFM and L. acidophilus DSM 20,079 in the samples decreased by between 0.04 and 0.37 log units and by between 0.11 and 0.27 log units, respectively, within 30 days of storage. During the passage through the gastrointestinal model, the highest percentage reduction in the counts of L. acidophilus was determined in yoghurt followed by fermented acidophilus milk, white pickled cheese, and ice cream, respectively. The reduction in the counts of L. acidophilus in the samples during the passage through the model increased with extension of storage time. The results of this study showed that the reduction in the counts L. acidophilus in the samples during the passage through the model was influenced significantly by the matrix of the dairy product and storage period.
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Affiliation(s)
- Emine Mine Comak Gocer
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Akdeniz University, Antalya, Turkey
| | - Firuze Ergin
- Department of Food Engineering, Faculty of Engineering, Akdeniz University, Dumlupinar Boulevard, Campus, 07058, Antalya, Turkey
| | - Ikbal Ozen Kücükcetin
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Akdeniz University, Antalya, Turkey
| | - Ahmet Kücükcetin
- Department of Food Engineering, Faculty of Engineering, Akdeniz University, Dumlupinar Boulevard, Campus, 07058, Antalya, Turkey.
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Survival of Lactobacillus paracasei subsp. paracasei LBC 81 in Fermented Beverage from Chickpeas and Coconut in a Static In Vitro Digestion Model. FERMENTATION 2021. [DOI: 10.3390/fermentation7030135] [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
The objective of this study was to evaluate in a static in vitro digestion model the survival of Lactobacillus paracasei subsp. paracasei LBC 81 in fermented chickpea and coconut beverage. The fermented beverage was stored for 1 and 8 days at 4 °C and then submitted to gastric juice, pancreatic juice, or sequential exposure to gastric and pancreatic juice. The experiment controls were (i) control 1—suspension of cells in 0.85% saline solution; (ii) control 2—cell suspension in chickpea and coconut beverage. The survival of L. paracasei was determined in log CFU/mL and expressed as a survival percentage. The survival of L. paracasei in the fermented beverage after exposure to gastric juice and sequential exposure to gastric and pancreatic juice was 99.47 + 2.05% and 93.21 + 0.43%, respectively. These values were higher than those found for controls 1 and 2. The storage condition of the fermented beverage for 1 or 8 days at 4 °C did not affect the survival after exposure to gastric juice, pancreatic juice, or sequential exposure. The results obtained in this study conclude that the fermented beverage of chickpeas and coconut is an excellent carrier for L. paracasei LBC 81, capable of enhancing survival to gastrointestinal conditions and ensuring a greater number of viable cells reaching the intestinal epithelium.
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de Oliveira Vogado C, Dos Santos Leandro E, de Alencar ER, Ginani VC, Zandonadi RP. Survival of Lactobacillus paracasei subsp. paracasei LBC 81 in Fermented Milk Enriched with Green Banana Pulp Under Acid Stress and in the Presence of Bile Salts. Probiotics Antimicrob Proteins 2021; 12:320-324. [PMID: 30850942 DOI: 10.1007/s12602-019-09534-9] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Abstract
This study evaluated the in vitro effect of 3.0, 6.0, and 9.0% of green banana pulp (GBP) incorporation in fermented milk on the survival of Lactobacillus paracasei subsp. paracasei LBC 81 subjected to acid stress conditions and in the presence of bile salts. Tolerance to acid stress in pH 2.0 and in the presence of 0.30% of bile salts was evaluated right after the incorporation of the fermented milk in each of these conditions, and also during 3 and 4 h of exposure, respectively. The addition of GBP (3.0%) gives a protective effect on L. paracasei LBC 81 when exposed to stress conditions evaluated, while of 9.0% there is a marked decrease of L. paracasei LBC 81. In the absence of GBP, a decrease of L. paracasei LBC 81 is observed, but lower in the presence of GBP (9.0%).
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Affiliation(s)
- Carolina de Oliveira Vogado
- Departament of Nutrition, Faculty of Health Sciences, University of Brasilia (UnB), Campus Darcy Ribeiro, Asa Norte, Brasília, DF, 70910-900, Brazil
| | - Eliana Dos Santos Leandro
- Departament of Nutrition, Faculty of Health Sciences, University of Brasilia (UnB), Campus Darcy Ribeiro, Asa Norte, Brasília, DF, 70910-900, Brazil.
| | - Ernandes Rodrigues de Alencar
- Faculty of Agronomy and Veterinary Medicine, University of Brasilia (UnB), Campus Darcy Ribeiro, Asa Norte, Brasília, DF, 70910-900, Brazil
| | - Verônica Cortez Ginani
- Departament of Nutrition, Faculty of Health Sciences, University of Brasilia (UnB), Campus Darcy Ribeiro, Asa Norte, Brasília, DF, 70910-900, Brazil
| | - Renata Puppin Zandonadi
- Departament of Nutrition, Faculty of Health Sciences, University of Brasilia (UnB), Campus Darcy Ribeiro, Asa Norte, Brasília, DF, 70910-900, Brazil
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Sarwar A, Aziz T, Al-Dalali S, Zhang J, Din JU, Chen C, Cao Y, Fatima H, Yang Z. Characterization of synbiotic ice cream made with probiotic yeast Saccharomyces boulardii CNCM I-745 in combination with inulin. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110910] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Simões da Silva TM, Piazentin ACM, Mendonça CMN, Converti A, Bogsan CSB, Mora D, de Souza Oliveira RP. Buffalo milk increases viability and resistance of probiotic bacteria in dairy beverages under in vitro simulated gastrointestinal conditions. J Dairy Sci 2020; 103:7890-7897. [DOI: 10.3168/jds.2019-18078] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2019] [Accepted: 04/13/2020] [Indexed: 01/13/2023]
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14
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Soundharrajan I, Kuppusamy P, Srisesharam S, Lee JC, Sivanesan R, Kim D, Choi KC. Positive metabolic effects of selected probiotic bacteria on diet‐induced obesity in mice are associated with improvement of dysbiotic gut microbiota. FASEB J 2020; 34:12289-12307. [DOI: 10.1096/fj.202000971r] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2020] [Revised: 06/26/2020] [Accepted: 06/30/2020] [Indexed: 12/21/2022]
Affiliation(s)
- Ilavenil Soundharrajan
- Grassland and Forage Division, National Institute of Animal Science Rural Development Administration Cheonan Republic of Korea
| | - Palaniselvam Kuppusamy
- Grassland and Forage Division, National Institute of Animal Science Rural Development Administration Cheonan Republic of Korea
| | - Srigopalram Srisesharam
- Grassland and Forage Division, National Institute of Animal Science Rural Development Administration Cheonan Republic of Korea
| | - Jeong Chae Lee
- Research Center of Bioactive Materials, Institute of Molecular Biology and Genetics Chonbuk National University Jeonju Republic of Korea
| | - Ravikumar Sivanesan
- Department of Zoology Rajah Serfoji Government Arts College Thanjavur Tamilnadu India
| | - Dahye Kim
- Faculty of Biotechnology College of Applied Life Science Jeju National University Jeju Republic of Korea
| | - Ki Choon Choi
- Grassland and Forage Division, National Institute of Animal Science Rural Development Administration Cheonan Republic of Korea
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In vitro Probiotic Potential and Safety Evaluation (Hemolytic, Cytotoxic Activity) of Bifidobacterium Strains Isolated from Raw Camel Milk. Microorganisms 2020; 8:microorganisms8030354. [PMID: 32131456 PMCID: PMC7143641 DOI: 10.3390/microorganisms8030354] [Citation(s) in RCA: 66] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2019] [Revised: 02/15/2020] [Accepted: 02/16/2020] [Indexed: 01/04/2023] Open
Abstract
The present study was designed to isolate Bifidobacterium strains from raw camel milk and to investigate their probiotic characteristics. Among 35 isolates, 8 were identified as Gram-positive, catalase negative, non-spore forming, non-motile and V or Y shaped rods. B-2, B-5, B-11, B-19 and B-28 exhibited good survival at low pH and high bile salt concentration. Most of the isolates were resistant to nalidixic acid, fusidic acid, polymyxin B, neomycin, streptomycin, gentamicin, rifampicin and kanamycin. Furthermore, the production of exopolysaccharides (EPS), adhesion characteristics, antioxidant properties, antagonistic activities, nitrite reduction and cholesterol assimilation were also studied. Isolate B-11 was chosen because it exhibited most of the probiotic properties among all the tested isolates. It is identified as the member of Bifidobacterium longum group through 16S rRNA gene sequencing and named as B. longum B-11. B. longum B-11 was further selected for in vivo attachment to rat intestine and scanning electron micrographs revealed that attachment of a large number of rods shaped bacterial cell. Our findings suggest that B. longum B-11 processes excellent attributes to be used as potential probiotic in the development of functional probiotic food.
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Erkaya-Kotan T. In vitro angiotensin converting enzyme (ACE)-inhibitory and antioxidant activity of probiotic yogurt incorporated with orange fibre during storage. Journal of Food Science and Technology 2020; 57:2343-2353. [PMID: 32431360 DOI: 10.1007/s13197-020-04272-1] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/28/2019] [Accepted: 01/22/2020] [Indexed: 10/25/2022]
Abstract
In the present work, the effects of orange fibre (OF) supplementation at four different concentrations (0.5%, 1%, 1.5% and 2%) on some quality properties of probiotic set yogurt produced with ABT-2 culture (containing Streptococcus thermophilus ST-20Y, Lactobacillus acidophilus LA-5 and Bifidobacterium lactis BB-12) were evaluated, during 21 days of storage. The in vitro angiotensin converting enzyme (ACE)-inhibitory activity and antoxidant capacity as well as some physicochemical and microbiological analyses of probiotic yogurts were analysed and compared with plain yogurt. At the beginning of storage, yogurt samples had high survivability for probiotic bacteria leading to viable counts (> 107 CFU/g) higher than the minimum therapeutic threshold (106 CFU/g). A significant influence (p < 0.05) of OF supplementation on S. thermophilus ST-20Y and B. lactis BB-12 counts was observed. While OF addition enhanced the viability of B. lactis BB-12, it caused a decrease in S. thermophilus ST-20Y counts. OF addition up to 1.5% concentration affected positively the syneresis, apparent viscosity and consistency index values of yogurt samples. ACE-inhibitory activity showed an increasing trend throughout the storage. Control yogurt had the lowest ACE-inhibitory activity at 1 day of storage, and the highest activity was obtained in yogurt containing 1% OF at the end of the storage. Also, yogurts with OF had higher antioxidant activity than the control sample at all days of storage (p < 0.05). Antioxidant activity increased until 14 days of storage in all yogurt batches, while it was decreased 21th days of storage. Briefly, this study reflected the performance of using OF as an alternative hydrocolloid to improve the quality properties and bioactivity of bio-yogurt.
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Affiliation(s)
- Tuba Erkaya-Kotan
- Department of Food Processing, Vocational High School, Atatürk University, 25240 Erzurum, Turkey
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18
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Mantovani FD, de Carla Bassetto M, de Souza CHB, Aragon DC, de Santana EH, Pimentel TC, Aragon-Alegro LC. Is there an impact of the dairy matrix on the survival of Lactobacillus casei Lc-1 during shelf life and simulated gastrointestinal conditions? JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:32-37. [PMID: 31414474 DOI: 10.1002/jsfa.9988] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/14/2019] [Revised: 07/26/2019] [Accepted: 08/08/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND The selection of the food matrix to be used as a vehicle for a probiotic culture is important because its chemical composition and physicochemical characteristics can affect probiotic survival during the shelf-life of the product and under simulated gastrointestinal conditions (SGIC). The present study aimed to evaluate the influence of the dairy matrix (chocolate fermented milk beverage, chocolate flan or passion fruit flan) on the survival of Lactobacillus casei Lc-1 during refrigerated storage (4 °C for 21 days) and SGIC. RESULTS Chocolate fermented milk beverage and chocolate and passion fruit flans could be considered as matrices for the incorporation of L. casei, providing suitable counts (6.38-7.84 log cfu g-1 ) during storage. The type of matrix had an impact on the inicial probiotic counts in the products and on the probiotic resistance to the SGIC. The chocolate fermented milk beverage presented higher initial probiotic counts (7.72 versus 6.65-7.28 log cfu g-1 ). The higher pH (5.3-6.8), solid matrix and increased fat content (65.0-72.9 g 100 g-1 ) contributed to the higher resistance to the SGIC of the chocolate and passion fruit flans, allowing recovery of viability during the enteric phase (increases of 1-1.5 log cycles). CONCLUSION The type of dairy matrix has an impact on the inicial probiotic counts in the products and on the probiotic resistance to the SGIC. Chocolate and passion fruit flans proved to be more suitable options than chocolate fermented milk beverage for the incorporation of Lactobacillus casei Lc-1. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Fernanda D Mantovani
- Master Program in Science and Technology of Milk and Dairy Products, University Pitágoras Unopar, Londrina, Brazil
| | - Maira de Carla Bassetto
- Master Program in Science and Technology of Milk and Dairy Products, University Pitágoras Unopar, Londrina, Brazil
| | - Cínthia H B de Souza
- Master Program in Science and Technology of Milk and Dairy Products, University Pitágoras Unopar, Londrina, Brazil
| | - Davi C Aragon
- Department of Pediatrics, Childrens's Hospital, Ribeirão Preto Medical School, University of São Paulo, Ribeirão Preto, Brazil
| | - Elsa Hw de Santana
- Master Program in Science and Technology of Milk and Dairy Products, University Pitágoras Unopar, Londrina, Brazil
| | - Tatiana C Pimentel
- Master Program in Science and Technology of Milk and Dairy Products, University Pitágoras Unopar, Londrina, Brazil
- Federal Institute of Paraná (IFPR) - Campus Paranavaí, Paraná, Brazil
| | - Lina C Aragon-Alegro
- Master Program in Science and Technology of Milk and Dairy Products, University Pitágoras Unopar, Londrina, Brazil
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Dumorné K, Astorga-Eló M, Merino O, Severe R, Morante L. Importance of banana flour and its effect on growth performance of broiler. Anim Sci J 2020; 91:e13419. [PMID: 32602235 DOI: 10.1111/asj.13419] [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: 12/14/2019] [Revised: 04/21/2020] [Accepted: 04/26/2020] [Indexed: 11/29/2022]
Abstract
The main objective of this work was to study the effects of banana flour as energy sources on broiler performance. Seventy-five broilers were randomly distributed into five groups each with 15 broilers (n = 15 broilers/group). The broilers were grouped to maize-soybean meal diet as control, T1 : (5% of banana flour), T2 : (10% of banana flour), T3 : (15% of banana flour), and T4 : (20% of banana flour). The parameters analyzed in this research were body weight, daily weight gain, and daily feed intake at days 0, 10, 20, 30, and 40. The results showed no significant effects on body weight during the time of assessment, showing healthy values (>1,400 g) in all treatments (p > .05). Daily Weight gain was affected significantly during the days of assessment (p < .05). In all treatments and at different days of assessment, T3 showed the highest daily weight gain at day 10 (37.56 ± 4.52 g) compared to the other experimental treatments. Regarding daily feed intake, significant differences were observed at day 10 in the control and treatments T1 , T2 , T3 , and T4 compared to days 20, 30, and 40 (p < .05), being the highest value for T1 (35.14 ± 2.77).
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Affiliation(s)
- Kelly Dumorné
- Vice-rectory for Research and Postgraduate Studies, Graduate Academic Direction, University of La Frontera, Temuco, Chile
- Center of Biotechnology in Reproduction (CEBIOR-BIOREN), University of La Frontera, Temuco, Chile
| | - Marcia Astorga-Eló
- Carrera de Nutrición y Dietética. Facultad de Ciencias de la Salud, Universidad Autónoma de Chile, Temuco, Chile
| | - Osvaldo Merino
- Center of Biotechnology in Reproduction (CEBIOR-BIOREN), University of La Frontera, Temuco, Chile
- Faculty of Natural Resources, Catholic University of Temuco, Temuco, Chile
| | - Rolord Severe
- Doctorado en Ciencias Agroalimentarias y Medioambiente, Facultad de Ciencias Agropecuarias y Forestales, Universidad de La Frontera, Temuco, Chile
| | - Laura Morante
- Doctorado en Ciencias Agroalimentarias y Medioambiente, Facultad de Ciencias Agropecuarias y Forestales, Universidad de La Frontera, Temuco, Chile
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Iguarán EC, Triviño-Valencia J, Rodríguez-Barona S. Effect of storage and stress conditions on the counts of Bifidobacterium animalis microencapsulated and incorporated in plantain flour. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2020. [DOI: 10.1590/1981-6723.25219] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract The probiotic activity in the intestinal microbiota depends on its survival during food storage and its passage through the gastrointestinal tract. This study aimed to evaluate the effect of storage and stress conditions such as temperature, pH and bile salts on the viability of Bifidobacterium animalis microencapsulated and incorporated in plantain flour. Between days 21 and 28, the failure percentage decreased from 93% to 27%. The mean counts of B. animalis were statistically different with change of temperature, pH and bile salt concentration. For the temperature, the counts obtained at 50 °C and 80 °C decreased by 60.1% and 90.2%, respectively. Likewise, at pH 2.5 showed a over 90% survival reduction during 60 min; whilst at pH 3.5 during 60 min the survivals were less than 50%. Finally, the counts achieved using 1 g/L of bile salts were higher than those obtained at 3 and 5 g/L. The results indicate the need to evaluate other capsular components to improve the survival of B. animalis microencapsulated and incorporated in plantain flour.
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Cavalcanti MH, Galvão LB, Alencar ER, Zandonadi RP, Vogado CDO, Ginani VC, Leandro EDS. Production of frozen probiotic fermented milk enriched with green banana biomass: The effects of freezing, acid stress conditions and bile salts on
Lactobacillus paracasei
subsp
paracasei
LBC 81 viability. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14318] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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22
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Probiotic and Triticale Silage Fermentation Potential of Pediococcus pentosaceus and Lactobacillus brevis and Their Impacts on Pathogenic Bacteria. Microorganisms 2019; 7:microorganisms7090318. [PMID: 31487912 PMCID: PMC6780645 DOI: 10.3390/microorganisms7090318] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2019] [Revised: 08/31/2019] [Accepted: 09/01/2019] [Indexed: 02/07/2023] Open
Abstract
The purpose of this study was to identify potent lactic acid bacteria that could have a great impact on triticale silage fermentation at different moisture levels and determine their anti-bacterial activity and high probiotic potential. For this purpose, Pediococcus pentosaceus (TC48) and Lactobacillus brevis (TC50) were isolated from fermented triticale silage. The fermentation ability of these isolates in triticale powder was studied by an ensiling method. TC48 had higher ability to ferment silage powder by increasing the lactic acid content of silage than TC50. Extracellular supernatant (ECS) of TC48 and TC50 exhibited strong antibacterial effects (inhibition zone diameters: 18-28 mm) against tested cattle pathogenic bacteria with minimum inhibitory/ minimum bactericidal concentrations (MIC/MBC) values of 5.0-10 mg/mL and 10-20 mg/mL, respectively. Extracellular supernatant (ECS) of TC48 and TC50 showed antibacterial activities on E. coli, P. aeruoginosa, S. aureus and E. faecalis through destruction of membrane integrity as confirmed by decreased viability, and increased 260 nm absorbing material in culture filtrate of pathogenic bacteria exposed to ECS of both strains. TC48 and TC50 strains exhibited high tolerance to artificial gastric, duodenal and intestinal fluids. TC48 showed good hydrophobicity and auto-aggregations properties. TC48 and TC50 significantly co-aggregated with E. coli, P. aeruoginosa, S. aureus and E. faecalis in a time-dependent manner. In summary, all of the bacteria had a positive impact on at least one functional property of the silage during the fermentation process. However, the addition of P. pentosaceus (TC48) and L. brevis (TC50) yielded the greatest silage quality improvement, having high antibacterial and probiotic properties.
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23
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Guava, orange and passion fruit by-products: Characterization and its impacts on kinetics of acidification and properties of probiotic fermented products. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.08.010] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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24
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Enrichment of Probiotic Fermented Milk with Green Banana Pulp: Characterization Microbiological, Physicochemical and Sensory. Nutrients 2018; 10:nu10040427. [PMID: 29596319 PMCID: PMC5946212 DOI: 10.3390/nu10040427] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2018] [Revised: 03/18/2018] [Accepted: 03/19/2018] [Indexed: 11/17/2022] Open
Abstract
The aims of this study were (i) to evaluate the growth kinetic of L. paracasei LBC 81 in fermented milks enriched with green banana pulp (GBP); (ii) to evaluate the effect of the incorporation of GBP on the chemical composition and the sensory acceptance; and (iii) to study the viability of the probiotic and technological properties during refrigerated storage. The amount of GBP used were 3.0, 6.0 and 9.0 g/100 g. The results show that the higher the concentration of GBP added, the shorter the time taken to reach pH 4.6. It was observed that the incorporation of GBP did not affect negatively the viability of L. paracasei LBC 81 during storage. The fermented milk elaborated with 6.0 g/100 g of GBP was the most accepted. The present study indicates that the enrichment of fermented milk with GBP favors the stability of the probiotic strain, L. paracasei LBC 81 during storage.
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25
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Saelim K, Jampaphaeng K, Maneerat S. Functional properties of Lactobacillus plantarum S0/7 isolated fermented stinky bean (Sa Taw Dong) and its use as a starter culture. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.09.035] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023] Open
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26
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Tkachenko NA, Kruchek OA, Kopiyko AV, Ramazashvili GR. INNOVATIVE SOLUTIONS IN BIOTECHNOLOGIES OF COMBINED YOGURT DRINKS WITH BALANCED CHEMICAL CONTENTS. FOOD SCIENCE AND TECHNOLOGY 2017. [DOI: 10.15673/fst.v11i3.605] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Expediency of development of recipes and innovative biotechnologies for combined milk-vegetational products with balanced chemical composition, strengthened probiotic properties and extended shelf life was proven in field of establishing proper diet for adult healthy people, both in everyday consumption and during treatment of illnesses and rehabilitation after it. Principles of scientific approach to creation of biotechnologies for fermented combined products with balance of basic food nutrients are described here, as well as innovative biotechnological approaches, which provide the possibility of getting desired products (yoghurt drinks) with high probiotic properties and long shelf life. Main stages of development are described for recipes and biotechnologies of bifido-enabled combined yoghurt drinks with balanced chemical composition, rich on lively bifido- and Lactobacterium cells and long shelf life. A scheme for production of desired products with explanation of technological process parameters is provided, it was tested in industrial conditions at “Gormolzavod №1” Ltd. in Odesa, Ukraine. In samples of milk-rice and milk-spelt yoghurt drinks, which were produced in industrial conditions, we determined chemical composition and primary quality objectives. Desired products have balanced ratio of proteins : fats : carbohydrates (1 : 1 : 4), high sensory qualities, standard quality values during long shelf life (20 days in sealed tare), contain a high concentration of viable cells of probiotic cultures – such as B. animalis Bb-12 (not less than 3.6∙108 CFU / cm3) and mixed cultures of L. bulgaricus + S. thermophilus (not less than 4.0∙108 CFU/cm3), as well as physiologically significant number of prebiotics – lactulose and fiber (30 and 10%, according to the daily consumption norm when consuming 500 cm3 of product).
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Abstract
Using the tabular processor MS Excel 2007 there was elaborated the recipe of the fermented milk dessert for child food. The recipe of this dessert consists of (mass. %, g): fermented milk curd – 54, jam – 23, honey – 8, sesame – 4, cream – 6, collagen hydrolyzate (gluten) – 5. This dessert is a source of vitamin C and covers near 40 % of a child daily need in it. At the expanse of introducing gluten in the dessert composition, protein content in the ready product increased that covers from 11,28 % to 22,56 % of a daily need. This dessert is also rich in calcium, so one portion of it covers 25 % of a child need.
Based on theoretical qualimetry methods there was realized the complex estimation of the dessert quality. The hierarchic structure of ready product properties was presented, including organoleptic and physical-chemical parameters and also ones of the food and biological value at storage.
The estimation of microbiological and organoleptic parameters at storage give a possibility to state, that the new fermented milk dessert will be competitive at the consumer market. The storage life of this product is 5 days at the temperature (4±2) °С.
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28
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Santos RO, Silva MVF, Nascimento KO, Batista ALD, Moraes J, Andrade MM, Andrade LGZS, Khosravi-Darani K, Freitas MQ, Raices RSL, Silva MC, Barbosa Junior JL, Barbosa MIMJ, Cruz AG. Prebiotic flours in dairy food processing: Technological and sensory implications. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12394] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Renata O Santos
- Universidade Federal Rural do Rio de Janeiro (UFRRJ); Departamento de Tecnologia de Alimentos (DTA); 23890-000 Seropédica Rio de Janeiro Brasil
| | - Marcus Vinicius F Silva
- Universidade Federal Rural do Rio de Janeiro (UFRRJ); Departamento de Tecnologia de Alimentos (DTA); 23890-000 Seropédica Rio de Janeiro Brasil
| | - Kamila O Nascimento
- Universidade Federal Rural do Rio de Janeiro (UFRRJ); Departamento de Tecnologia de Alimentos (DTA); 23890-000 Seropédica Rio de Janeiro Brasil
| | - Aline L D Batista
- Instituto Federal de Educação; Ciência e Tecnologia do Rio de Janeiro (IFRJ); Departamento de Alimentos; 20270-021 Rio de Janeiro Brasil
| | - Jeremias Moraes
- Instituto Federal de Educação; Ciência e Tecnologia do Rio de Janeiro (IFRJ); Departamento de Alimentos; 20270-021 Rio de Janeiro Brasil
| | - Marlon M Andrade
- Instituto Federal de Educação; Ciência e Tecnologia do Rio de Janeiro (IFRJ); Departamento de Alimentos; 20270-021 Rio de Janeiro Brasil
| | - Luiz Guilherme Z S Andrade
- Instituto Federal de Educação; Ciência e Tecnologia do Rio de Janeiro (IFRJ); Departamento de Alimentos; 20270-021 Rio de Janeiro Brasil
| | - Kianoush Khosravi-Darani
- Shahid Beheshti University of Medical Sciences; Faculty of Nutrition Sciences and Food Technology; National Nutrition and Food Technology Research Institute; Research Department of Food Technology; 19395-4741 Tehran Iran
| | - Monica Q Freitas
- Universidade Federal Fluminense (UFF); Faculdade de Medicina Veterinária; 24230-340 Niterói Rio de Janeiro Brazil
| | - Renata S L Raices
- Instituto Federal de Educação; Ciência e Tecnologia do Rio de Janeiro (IFRJ); Departamento de Alimentos; 20270-021 Rio de Janeiro Brasil
| | - Marcia C Silva
- Instituto Federal de Educação; Ciência e Tecnologia do Rio de Janeiro (IFRJ); Departamento de Alimentos; 20270-021 Rio de Janeiro Brasil
| | - Jose L Barbosa Junior
- Universidade Federal Rural do Rio de Janeiro (UFRRJ); Departamento de Tecnologia de Alimentos (DTA); 23890-000 Seropédica Rio de Janeiro Brasil
| | - Maria Ivone M J Barbosa
- Universidade Federal Rural do Rio de Janeiro (UFRRJ); Departamento de Tecnologia de Alimentos (DTA); 23890-000 Seropédica Rio de Janeiro Brasil
| | - Adriano G Cruz
- Instituto Federal de Educação; Ciência e Tecnologia do Rio de Janeiro (IFRJ); Departamento de Alimentos; 20270-021 Rio de Janeiro Brasil
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García-Lomillo J, González-SanJosé ML. Applications of Wine Pomace in the Food Industry: Approaches and Functions. Compr Rev Food Sci Food Saf 2016; 16:3-22. [PMID: 33371551 DOI: 10.1111/1541-4337.12238] [Citation(s) in RCA: 156] [Impact Index Per Article: 19.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2016] [Revised: 09/14/2016] [Accepted: 09/15/2016] [Indexed: 02/06/2023]
Abstract
Winemaking generates large amounts of wine pomace, also called grape pomace. This by-product has attracted the attention of food scientists and the food industry, due to its high content in nutrients and bioactive compounds. This review mainly focuses on the different published approaches to the use of wine pomace and its functions in the food industry. Traditionally, wine pomace has been used to obtain wine alcohol, food colorings, and grape seed oil. More recently, research has focused in the production of other value-added products, such as extracts of bioactive compounds, mainly phenols, recovery of tartaric acid, and the making of flours. The most common functions associated with wine pomace products are their use as antioxidants, followed by their use as fortifying, coloring, and antimicrobial agents. These products have mainly been applied to the preparation of meat and fish products and to, a lesser extent, cereal products.
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Affiliation(s)
- Javier García-Lomillo
- Dept. of Biotechnology and Food Science, Faculty of Science, Univ. of Burgos, Plaza Misael Bañuelos, 09001, Burgos, Spain
| | - María Luisa González-SanJosé
- Dept. of Biotechnology and Food Science, Faculty of Science, Univ. of Burgos, Plaza Misael Bañuelos, 09001, Burgos, Spain
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Ergin F, Atamer Z, Asci Arslan A, Comak Gocer EM, Demir M, Samtlebe M, Hinrichs J, Kücükcetin A. Application of cold- and heat-adapted Lactobacillus acidophilus in the manufacture of ice cream. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2016.03.004] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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31
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Development of creamy milk chocolate dessert added with fructo-oligosaccharide and Lactobacillus paracasei subsp. paracasei LBC 81. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.01.039] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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32
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Arslan AA, Gocer EMC, Demir M, Atamer Z, Hinrichs J, Kücükcetin A. Viability of Lactobacillus acidophilus ATCC 4356 incorporated into ice cream using three different methods. ACTA ACUST UNITED AC 2016. [DOI: 10.1007/s13594-016-0282-5] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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33
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Wang J, Xiao Y, Rui X, Xu X, Guan Y, Zhang Q, Dong M. Fu brick tea extract supplementation enhanced probiotic viability and antioxidant activity of tofu under simulated gastrointestinal digestion condition. RSC Adv 2016. [DOI: 10.1039/c6ra20730h] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
In this study, a novel tofu (named as bio-tofu) was developed by adding Fu brick tea extract (FBTE) into soymilk and using the probiotic Lactobacillus plantarum B1-6 as a bio-coagulant.
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Affiliation(s)
- Jinpeng Wang
- College of Food Science and Technology
- Nanjing Agricultural University
- Nanjing 210095
- P. R. China
| | - Yu Xiao
- College of Food Science and Technology
- Nanjing Agricultural University
- Nanjing 210095
- P. R. China
| | - Xin Rui
- College of Food Science and Technology
- Nanjing Agricultural University
- Nanjing 210095
- P. R. China
| | - Xiao Xu
- College of Food Science and Technology
- Nanjing Agricultural University
- Nanjing 210095
- P. R. China
| | - Ying Guan
- College of Food Science and Technology
- Nanjing Agricultural University
- Nanjing 210095
- P. R. China
| | - Qiuqin Zhang
- College of Food Science and Technology
- Nanjing Agricultural University
- Nanjing 210095
- P. R. China
| | - Mingsheng Dong
- College of Food Science and Technology
- Nanjing Agricultural University
- Nanjing 210095
- P. R. China
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Muganga L, Liu X, Tian F, Zhao J, Zhang H, Chen W. Screening for lactic acid bacteria based on antihyperglycaemic and probiotic potential and application in synbiotic set yoghurt. J Funct Foods 2015. [DOI: 10.1016/j.jff.2015.04.030] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
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