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Habib H, Kumar A, Amin T, Bhat TA, Aziz N, Rasane P, Ercisli S, Singh J. Process optimization, growth kinetics, and antioxidant activity of germinated buckwheat and amaranth-based yogurt mimic. Food Chem 2024; 457:140138. [PMID: 38901337 DOI: 10.1016/j.foodchem.2024.140138] [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: 02/26/2024] [Revised: 05/22/2024] [Accepted: 06/14/2024] [Indexed: 06/22/2024]
Abstract
This study aimed to investigate the integration of cereal and germinated pseudocereals into set-type yogurt mimic, resulting in a novel and nutritious product. Four groups of yogurts mimic, namely CPY-1, CPY-2, CPY-3, and CPY-4, were prepared using different probiotic cultures, including L. acidophilus 21, L. plantarum 14, and L. rhamnosus 296 along with starter cultures. Notably, CPY-2 cultured with L. plantarum and L. rhamnosus and incubated for 12 h exhibited the most desirable attributes. The resulting yogurt demonstrated an acidity of 0.65%, pH of 4.37 and a probiotic count of 6.38 log CFU/mL. The logistic growth model fit revealed maximum growth rates (k, 1/h) and maximum bacterial counts (Nm log CFU/mL) for each CPY variant. The results revealed that CPY-2 significantly improved protein, dietary fiber, phenols and antioxidant capacities compared to the control. Scanning electron microscopy showed more structured and compact casein network in CPY-2, highlighting its superior textural characteristics. Overall, this study demonstrates the incorporation of cereal and germinated pseudocereals into set-type yogurt mimic offers health benefits through increased dietary fiber and β-glucan.
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Affiliation(s)
- Huraiya Habib
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411, India
| | - Ashwani Kumar
- Institute of Food Technology, Bundelkhand University Jhansi, 284128, India
| | - Tawheed Amin
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, 190025, India
| | - Tashooq Ahmad Bhat
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, 190025, India
| | - Nargis Aziz
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, Kashmir, India
| | - Prasad Rasane
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411, India
| | - Sezai Ercisli
- Department of Horticulture, Faculty of Agriculture, Ataturk University, 25240 Erzurum, Turkey
| | - Jyoti Singh
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411, India.
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2
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Gupta AK, Das T, Jha AK, Naik B, Kumar V, Rustagi S, Khan JM. Encapsulation of debittered pomelo juice using novel Moringa oleifera exudate for enrichment of yoghurt: A techno-functional approach. Food Chem 2024; 455:139937. [PMID: 38850973 DOI: 10.1016/j.foodchem.2024.139937] [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: 02/10/2024] [Revised: 05/20/2024] [Accepted: 05/30/2024] [Indexed: 06/10/2024]
Abstract
Debittering of pomelo juice was conducted using 3.7 g of activated resin, resulting in a 36.8% reduction in bitterness without affecting the bioactive properties of juice. The debittered juice was then encapsulated with Moringa oleifera exudate at various ratios (1-5%), yielding a powder with a slightly rough surface. Total phenol content (TPC) increased by 46-56% compared to the debittered juice. Functional yoghurt containing encapsulates at concentrations of 1% and 2% demonstrated that the 2% concentration led to longer storage duration, resulting in increased acidity and syneresis compared to the control. TPC of the yoghurt (161.89-198.22 μg Gallic acid equivalent (GAE)/g) remained significantly higher (p < 0.05) than that of the control (47.15 μg GAE/g) and acacia gum-based yoghurt (141.89-171.37 μg GAE/g), decreasing with storage duration. Addition of encapsulates significantly altered the yoghurt's texture, resulting in lower firmness (0.57 to 0.64 N) compared to the control, while adhesiveness values remained comparable (6.33 to 6.25 g.s). The highest values of G' and G" were observed in samples containing 2% encapsulates with moringa compared to those with acacia gum. This study suggests potential avenues for further exploration in functional foods with enhanced health benefits.
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Affiliation(s)
- Arun Kumar Gupta
- Department of Food Science and Technology, Graphic Era (Deemed to be University), Bell Road, Clement Town Dehradun, 248002, Uttarakhand, India.
| | - Tanuva Das
- Food Engineering and Technology Department, Institute of Chemical Technology, NM Parekh Marg, Mumbai 400019, Maharashtra, India
| | - Avinash Kumar Jha
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, India.
| | - Bindu Naik
- Department of Food Science and Technology, Graphic Era (Deemed to be University), Bell Road, Clement Town Dehradun, 248002, Uttarakhand, India
| | - Vijay Kumar
- Himalayan School of Biosciences, Swami Rama Himalayan University, Jolly Grant, Dehradun, Uttarakhand 248016, India
| | - Sarvesh Rustagi
- Department of Food Technology, SALS, Uttaranchal University, Dehradun, Uttarakhand, India
| | - Javed Masood Khan
- Department of Food Science and Nutrition, Faculty of Food and Agricultural Sciences, King Saud University, 2460, Riyadh 11451, Saudi Arabia
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3
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Candeliere F, Sola L, Busi E, Rossi M, Amaretti A, Raimondi S. The Metabolism of Leuconostoc Genus Decoded by Comparative Genomics. Microorganisms 2024; 12:1487. [PMID: 39065255 PMCID: PMC11279345 DOI: 10.3390/microorganisms12071487] [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: 06/26/2024] [Revised: 07/17/2024] [Accepted: 07/18/2024] [Indexed: 07/28/2024] Open
Abstract
Leuconostoc encompasses a number of species that frequently appear in foods where they play different roles, ranging from ripening to spoiling. The number of available Leuconostoc genomes has recently increased and enabled the precise taxonomic and phylogenetic delineation of species. Nonetheless, a thorough investigation of the functions and the metabolic potential of Leuconostoc species has never been accomplished. In this study, all the currently available 553 Leuconostoc genomes were downloaded from NCBI GenBank and annotated utilizing specific tools in order to reconstruct the metabolic potential of the genus in terms of carbohydrate hydrolysis and fermentative pathways, transporters, and anabolic potential. The analysis revealed that species cluster based on their metabolic potential, showing unique adaptation and ecological roles. Pentose phosphate and phosphoketolase pathways were highlighted as the main ones of central metabolism. The various identified PTS and ABC transporters showed adaptability to different sugars. The metabolic diversity described in this study not only supports the role of Leuconostoc spp. in natural ecosystems but also highlights their potential in industrial applications, particularly in the fermentation industry where their ability to metabolize a wide range of substrates can be harnessed for the production of various fermented foods and bioproducts.
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Affiliation(s)
- Francesco Candeliere
- Department of Life Sciences, University of Modena and Reggio Emilia, 41125 Modena, Italy; (F.C.); (L.S.); (E.B.); (M.R.)
| | - Laura Sola
- Department of Life Sciences, University of Modena and Reggio Emilia, 41125 Modena, Italy; (F.C.); (L.S.); (E.B.); (M.R.)
| | - Enrico Busi
- Department of Life Sciences, University of Modena and Reggio Emilia, 41125 Modena, Italy; (F.C.); (L.S.); (E.B.); (M.R.)
| | - Maddalena Rossi
- Department of Life Sciences, University of Modena and Reggio Emilia, 41125 Modena, Italy; (F.C.); (L.S.); (E.B.); (M.R.)
- Biogest-Siteia, University of Modena and Reggio Emilia, 42124 Reggio Emilia, Italy
| | - Alberto Amaretti
- Department of Life Sciences, University of Modena and Reggio Emilia, 41125 Modena, Italy; (F.C.); (L.S.); (E.B.); (M.R.)
- Biogest-Siteia, University of Modena and Reggio Emilia, 42124 Reggio Emilia, Italy
| | - Stefano Raimondi
- Department of Life Sciences, University of Modena and Reggio Emilia, 41125 Modena, Italy; (F.C.); (L.S.); (E.B.); (M.R.)
- Biogest-Siteia, University of Modena and Reggio Emilia, 42124 Reggio Emilia, Italy
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4
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Cheng T, Zhang T, Zhang P, He X, Sadiq FA, Li J, Sang Y, Gao J. The complex world of kefir: Structural insights and symbiotic relationships. Compr Rev Food Sci Food Saf 2024; 23:e13364. [PMID: 38847746 DOI: 10.1111/1541-4337.13364] [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: 12/30/2023] [Revised: 04/04/2024] [Accepted: 05/21/2024] [Indexed: 06/13/2024]
Abstract
Kefir milk, known for its high nutritional value and health benefits, is traditionally produced by fermenting milk with kefir grains. These grains are a complex symbiotic community of lactic acid bacteria, acetic acid bacteria, yeasts, and other microorganisms. However, the intricate coexistence mechanisms within these microbial colonies remain a mystery, posing challenges in predicting their biological and functional traits. This uncertainty often leads to variability in kefir milk's quality and safety. This review delves into the unique structural characteristics of kefir grains, particularly their distinctive hollow structure. We propose hypotheses on their formation, which appears to be influenced by the aggregation behaviors of the community members and their alliances. In kefir milk, a systematic colonization process is driven by metabolite release, orchestrating the spatiotemporal rearrangement of ecological niches. We place special emphasis on the dynamic spatiotemporal changes within the kefir microbial community. Spatially, we observe variations in species morphology and distribution across different locations within the grain structure. Temporally, the review highlights the succession patterns of the microbial community, shedding light on their evolving interactions.Furthermore, we explore the ecological mechanisms underpinning the formation of a stable community composition. The interplay of cooperative and competitive species within these microorganisms ensures a dynamic balance, contributing to the community's richness and stability. In kefir community, competitive species foster diversity and stability, whereas cooperative species bolster mutualistic symbiosis. By deepening our understanding of the behaviors of these complex microbial communities, we can pave the way for future advancements in the development and diversification of starter cultures for food fermentation processes.
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Affiliation(s)
- Tiantian Cheng
- Department of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei, China
| | - Tuo Zhang
- Department of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei, China
| | - Pengmin Zhang
- Department of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei, China
| | - Xiaowei He
- Department of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei, China
| | - Faizan Ahmed Sadiq
- Advanced Therapies Group, School of Dentistry, Cardiff University, Cardiff, UK
| | - Jiale Li
- Department of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei, China
| | - Yaxin Sang
- Department of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei, China
| | - Jie Gao
- Department of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei, China
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5
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Aytar M, Başbülbül G, Uygun DA. Characterization and biological activities of a novel exopolysaccharide produced from Geobacillus thermodenitrificans HBB 111 strain. Extremophiles 2024; 28:27. [PMID: 38861190 DOI: 10.1007/s00792-024-01344-4] [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: 11/28/2023] [Accepted: 05/21/2024] [Indexed: 06/12/2024]
Abstract
In this study, EPS production conditions of Geobacillus thermodenitrificans HBB 111, a thermophilic microorganism, were optimized and the amount of produced EPS (EPS 111) was found to be 44.0 mg/L. EPS 111 was purified using ion exchange chromatography and gel filtration chromatography, and a single type of exopolysaccharide was obtained. The structure of the purified EPS 111 was evaluated by TLC, FTIR, NMR, and GC-MS, and it was observed that it contained hexose (glucose, fructose, galactose and mannose) and pentose sugars. From the SEM photographs, it was understood that EPS 111 had an amorphous, rough, and layered structure. It was found that purified EPS 111 had low cytotoxicity (2.3%) and exhibited high antioxidant activity and remarkable antidiabetic, prebiotic and fibrinolytic activities. It is very valuable that the purified EPS 111 in this study offers multiple biological activities compared to the thermophilic EPSs reported in the literature and has a high potential for use in biotechnological and biomedical fields.
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Affiliation(s)
- Mehmet Aytar
- Department of Biology, Institute of Science, Aydın Adnan Menderes University, Aydın, Türkiye
| | - Gamze Başbülbül
- Department of Biology, Faculty of Science, Aydın Adnan Menderes University, Aydın, Türkiye
| | - Deniz Aktaş Uygun
- Department of Chemistry, Faculty of Science, Aydın Adnan Menderes University, Aydın, Türkiye.
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6
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Dai Y, Ge Z, Wang Z, Wang Z, Xu W, Wang D, Dong M, Xia X. Effects of water-soluble and water-insoluble α-glucans produced in situ by Leuconostoc citreum SH12 on physicochemical properties of fermented soymilk and their structural analysis. Int J Biol Macromol 2024; 267:131306. [PMID: 38574904 DOI: 10.1016/j.ijbiomac.2024.131306] [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: 01/16/2024] [Revised: 03/20/2024] [Accepted: 03/30/2024] [Indexed: 04/06/2024]
Abstract
This study investigated the effect of in situ produced water-soluble α-glucan (LcWSG) and water-insoluble α-glucan (LcWIG) from Leuconostoc citreum SH12 on the physicochemical properties of fermented soymilk. α-Glucans produced by Leuc. citreum SH12 improved water-holding capacity, viscosity, viscoelasticity and texture of fermented soymilk. Gtf1365 and Gtf836 of the five putative glucansucrases were responsible for synthesizing LcWSG and LcWIG during soymilk fermentation, respectively. Co-fermentation of soymilk with Gtf1365 and Gtf836 and non-exopolysaccharide-producing Lactiplantibacillus plantarum D1031 indicated that LcWSG effectively hindered the whey separation of fermented soymilk by increasing viscosity, while LcWIG improved hardness, springiness and accelerated protein coagulation. Fermented soymilk gel formation was mainly based on hydrogen bonding and hydrophobic interactions, which were promoted by both LcWSG and LcWIG. LcWIG has a greater effect on α-helix to β-sheet translation in fermented soymilk, causing more rapid protein aggregation and thicker cross-linked gel network. Structure-based exploration of LcWSG and LcWIG from Leuc. citreum SH12 revealed their distinct roles in the physicochemical properties of fermented soymilk due to their different ratio of α-1,6 and α-1,3 glucosidic linkages and various side chain length. This study may guide the application of the water-soluble and water-insoluble α-glucans in fermented plant protein foods for their quality improvement.
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Affiliation(s)
- Yiqiang Dai
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; Institute of Agro-Product Processing, Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Zhiwen Ge
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Zhe Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; Institute of Agro-Product Processing, Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Weimin Xu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; Institute of Agro-Product Processing, Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Daoying Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; Institute of Agro-Product Processing, Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Mingsheng Dong
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
| | - Xiudong Xia
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; Institute of Agro-Product Processing, Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China.
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7
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Sözeri Atik D, Öztürk Hİ, Akın N. Perspectives on the yogurt rheology. Int J Biol Macromol 2024; 263:130428. [PMID: 38403217 DOI: 10.1016/j.ijbiomac.2024.130428] [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: 11/26/2023] [Revised: 02/21/2024] [Accepted: 02/22/2024] [Indexed: 02/27/2024]
Abstract
The oral processing of yogurt is a dynamic process involving a series of deformation processes. Rheological knowledge is essential to understand the structure and flow properties of yogurt in the mouth and to explore its relationship with sensory perception. Yogurt is rheologically characterized as a non-Newtonian viscoelastic material. The rheological properties of yogurt are affected by many factors, from production to consumption. Therefore, rheological measurements are widely used to predict and control the final quality and structure of yogurts. Recent studies focus on the elucidation of the effects of cultures and processes used in production, as well as the design of different formulations to improve the rheological properties of yogurts. Moreover, the science of tribology, which dominates the surface properties of interacting substances in relative motion to evaluate the structural sensation in the later stages of eating in addition to the rheological properties that give the feeling of structure in the early stages of eating, has also become the focus of recent studies. For a detailed comprehension of the rheological properties of yogurt, this review deals with the factors affecting the rheology of yogurt, analytical methods used to determine rheological properties, microstructural and rheological characterization of yogurt, and tribological evaluations.
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Affiliation(s)
- Didem Sözeri Atik
- Tekirdağ Namık Kemal University, Department of Food Engineering, Tekirdağ, Turkey; University of Wisconsin-Madison, Department of Food Science, Madison, WI, USA.
| | - Hale İnci Öztürk
- Konya Food and Agriculture University, Department of Food Engineering, Konya, Turkey
| | - Nihat Akın
- Selçuk University, Department of Food Engineering, Konya, Turkey
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8
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Zhang K, Tang H, Farid MS, Xiang F, Li B. Effect of Lactobacillus helveticus exopolysaccharides molecular weight on yogurt gel properties and its internal mechanism. Int J Biol Macromol 2024; 262:130006. [PMID: 38331067 DOI: 10.1016/j.ijbiomac.2024.130006] [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: 10/22/2023] [Revised: 02/04/2024] [Accepted: 02/04/2024] [Indexed: 02/10/2024]
Abstract
The processing characteristics of yogurt are closely related to the composition and arrangement of exopolysaccharides (EPS) in lactic acid bacteria (LAB). To fully understand and develop the functional properties of EPS and to study the effect of EPS molecular weight on yogurt and its mechanism, the physicochemical properties of high molecular weight EPS-LH43, medium molecular weight EPS-LH13, and low molecular weight EPS-LH23, as well as the gel properties and protein conformation of yogurt, were determined and analyzed in this experiment. The results indicate that EPS-LH43 and EPS-LH13 are both composed of mannose, rhamnose, galacturonic acid, glucose, and galactose. EPS-LH23 is composed of mannose, galacturonic acid, glucose, and galactose. Their Number-average Molecular Weight is 5.21 × 106 Da, 2.39 × 106 Da and 3.76 × 105 Da, respectively. In addition, all three types of EPS have good thermal stability and can improve the stability of casein. In addition, the analysis of the texture, particle size, potential, water holding capacity, rheology, low field nuclear magnetic resonance, microstructure, and flavor characteristics of yogurt confirmed the relationship between the molecular weight of LAB EPS and the gel properties of yogurt. Fluorescence spectrophotometer and circular dichroism analysis indicate that the different molecular weights of LAB EPS have different effects on protein structure, which is an intrinsic factor leading to significant differences in the gel properties of the three types of fermented milk. These findings provide new references for enhancing the understanding of the structure-activity relationship of EPS and indicate that EPS-LH43 can be used to improve the gel properties of dairy products.
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Affiliation(s)
- Kangyong Zhang
- Food College, Northeast Agricultural University, Harbin 150030, China
| | - Hongwei Tang
- Food College, Northeast Agricultural University, Harbin 150030, China
| | - Muhammad Salman Farid
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, China
| | - Fangqin Xiang
- Food College, Northeast Agricultural University, Harbin 150030, China
| | - Bailiang Li
- Food College, Northeast Agricultural University, Harbin 150030, China.
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Prinčič L, Orsi RH, Martin NH, Wiedmann M, Trmčić A. Phenotypic and genomic characterizations of Klebsiella pneumoniae ssp. pneumoniae and Rahnella inusitata strains reveal no clear association between genetic content and ropy phenotype. J Dairy Sci 2024; 107:1370-1385. [PMID: 37944807 DOI: 10.3168/jds.2023-23922] [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: 06/30/2023] [Accepted: 09/25/2023] [Indexed: 11/12/2023]
Abstract
Ropy defect of pasteurized fluid milk is a type of spoilage which manifests itself by an increased viscosity, slimy body, and string-like flow during pouring. This defect has, among other causes, been attributed to the growth, proliferation and exopolysaccharide production by coliform bacteria, which are most commonly introduced in milk as post-pasteurization contaminants. As we identified both Klebsiella pneumoniae ssp. pneumoniae and Rahnella inusitata that were linked to a ropy defect, the goal of this study was to characterize 3 K. pneumoniae ssp. pneumoniae strains and 2 R. inusitata for (1) their ability to grow and cause ropy defect in milk at 6°C and 21°C and to (2) probe the genetic basis for observed ropy phenotype. Although all K. pneumoniae ssp. pneumoniae and R. inusitata strains showed net growth of >4 log10 over 48 h in UHT milk at 21°C, only R. inusitata strains displayed growth during 28-d incubation period at 6°C (>6 log10). Two out of 3 K. pneumoniae ssp. pneumoniae strains were capable of causing the ropy defect in milk at 21°C, as supported by an increase in the viscosity of milk and string-like flow during pouring; these 2 strains were originally isolated from raw milk. Only one R. inusitata strains was able to cause the ropy defect in milk; this strain was able to cause the defect at both 6°C and 21°C, and was originally isolated from a pasteurized milk. These findings suggest that the potential of K. pneumoniae ssp. pneumoniae and R. inusitata to cause ropy defect in milk is a strain-dependent characteristic. Comparative genomics provided no definitive answer on genetic basis for the ropy phenotype. However, for K. pneumoniae ssp. pneumoniae, genes rffG, rffH, rfbD, and rfbC involved in biosynthesis and secretion of enterobacterial common antigen (ECA) could only be found in the 2 strains that produced ropy defect, and for R. inusitata a set of 2 glycosyltransferase- and flippase genes involved in nucleotide sugar biosynthesis and export could only be identified in the ropy strain. Although these results provide some initial information for potential markers for strains that can cause ropy milk, the relationship between genetic content and ropiness in milk remains poorly understood and merits further investigation.
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Affiliation(s)
- Lucija Prinčič
- Institute of Food Science, Department of Food Science and Technology, University of Natural Resources and Life Sciences, Vienna, Austria 1190
| | - Renato H Orsi
- Department of Food Science, Cornell University, Ithaca, NY 14853
| | - Nicole H Martin
- Department of Food Science, Cornell University, Ithaca, NY 14853
| | - Martin Wiedmann
- Department of Food Science, Cornell University, Ithaca, NY 14853
| | - Aljoša Trmčić
- Department of Food Science, Cornell University, Ithaca, NY 14853.
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10
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Zhang K, Liu S, Tang H, Evivie SE, Guo Z, Li B. Effect of exopolysaccharides yield and addition concentration of Lactobacillus helveticus on the processing characteristics of fermented milk and its mechanism. Int J Biol Macromol 2024; 260:129480. [PMID: 38237823 DOI: 10.1016/j.ijbiomac.2024.129480] [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: 10/11/2023] [Revised: 12/22/2023] [Accepted: 01/11/2024] [Indexed: 01/22/2024]
Abstract
Exopolysaccharides (EPS) yield and added concentration of lactic acid bacteria can greatly affect the processing characteristics of fermented milk. In order to investigate the effects and mechanisms of EPS yield and added concentration on fermented milk, researchers extracted EPS from 50 strains of Lactobacillus helvedicus (L. helvedicus) and selected the two strains with the largest difference in EPS yield (L. helvedicus LH18 and L. helvetigus LH33) for subsequent experiments. The physicochemical properties of EPS-LH18 and EPS-LH33 were analyzed. The gel characteristics and protein conformation of fermented milk were studied by means of texture analyzer, rheometer, scanning electron microscopy, nuclear magnetic resonance machine, fluorescence spectrophotometer and circular dichroism. The results indicate that the monosaccharide compositions of EPS-LH18 and EPS-LH33 are the same and have good thermal stability. The texture and rheological properties of L. helveticus LH18 fermented milk are significantly superior to other fermented milk. The reason is that L. helveticus LH18 EPS has the highest yield, which leads to a denser gel structure, lower surface hydrophobicity and free sulfhydryl content of its fermented milk. According to circular dichroism analysis, β- sheet and random coil are the internal factors leading to the difference in fermented milk gel. In addition, the fermented milk improved even more favorably as the concentration of the two EPS additions increased. As described above, L. helveticus LH18 has the potential to be an excellent yogurt starter, and both of the above EPS can be used as probiotic stabilizer alternatives for fermented dairy products.
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Affiliation(s)
- Kangyong Zhang
- Food College, Northeast Agricultural University, Harbin 150030, China
| | - Sibo Liu
- Food College, Northeast Agricultural University, Harbin 150030, China
| | - Hongwei Tang
- Food College, Northeast Agricultural University, Harbin 150030, China
| | - Smith Etareri Evivie
- Department of Food Science and Human Nutrition, Faculty of Agriculture, University of Benin, Benin City 300001, Nigeria
| | - Zengwang Guo
- Food College, Northeast Agricultural University, Harbin 150030, China.
| | - Bailiang Li
- Food College, Northeast Agricultural University, Harbin 150030, China.
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11
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Tian H, Gu Y, Lv Z, Wang L. The exopolysaccharides produced by Leuconostoc mesenteroides XR1 and its effect on silk drawing phenomenon of yoghurt. Int J Biol Macromol 2024; 262:129952. [PMID: 38320635 DOI: 10.1016/j.ijbiomac.2024.129952] [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: 08/08/2023] [Revised: 01/25/2024] [Accepted: 02/01/2024] [Indexed: 02/08/2024]
Abstract
Yoghurt fermented by Leuconostoc mesenteroides XR1 from Kefir grains was found to produce a unique silk drawing phenomenon. This property was found to be associated with the exopolysaccharides (EPS), X-EPS, produced by strain XR1. In order to better understand the mechanism that produced this phenomenon, the X-EPS was extracted, purified and characterized. The molecular weight and monosaccharide composition were determined by size exclusion chromatography coupled with multi-angle laser light scattering (SEC-MALLS) and ion chromatography (IC) analysis, respectively. The results showed that its molecular weight was 4.183 × 106 g/mol and its monosaccharide composition was glucose, and glucuronic acid, with the contents of 567.6148 and 0.2096 μg/mg, respectively. FT-IR and NMR analyses showed that X-EPS was an α-pyranose polysaccharide and was composed of 92.22 % α-(1 → 6) linked d-glucopyranose units and 7.77 % α-(1 → 3) branching. Furthermore, it showed a chain-like microstructure with branches in atomic force microscopy (AFM) and scanning electron microscopy (SEM) experiments. These results suggested that the unique structure of X-EPS, gave the yoghurt a strong viscosity and cohesiveness, which resulted in the silk drawing phenomenon. This work suggested that X-EPS holds the potential for food and industrial applications.
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Affiliation(s)
- Huimin Tian
- School of Food and Biological Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang 212013, Jiangsu, PR China
| | - Yachun Gu
- School of Food and Biological Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang 212013, Jiangsu, PR China
| | - Zili Lv
- School of Medical and Life Sciences/Reproductive & Women-Children Hospital, Chengdu University of Traditional Chinese Medicine, Chengdu 610041, China.
| | - Liang Wang
- School of Food and Biological Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang 212013, Jiangsu, PR China.
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12
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Zhang K, Liu S, Liang S, Xiang F, Wang X, Lian H, Li B, Liu F. Exopolysaccharides of lactic acid bacteria: Structure, biological activity, structure-activity relationship, and application in the food industry: A review. Int J Biol Macromol 2024; 257:128733. [PMID: 38092118 DOI: 10.1016/j.ijbiomac.2023.128733] [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: 07/08/2023] [Revised: 11/02/2023] [Accepted: 12/08/2023] [Indexed: 12/23/2023]
Abstract
Over the past few decades, researchers have discovered that probiotics play an important role in our daily lives. With the further deepening of research, more and more evidence show that bacterial metabolites have an important role in food and human health, which opens up a new direction for the research of lactic acid bacteria (LAB) in the food and pharmaceutical industry. Many LAB have been widely studied because of the ability of exopolysaccharides (EPS). Lactic acid bacteria exopolysaccharides (LAB EPS) not only have great potential in the treatment of human diseases but also can become natural ingredients in the food industry to provide special qualitative structure and flavor. This paper has organized and summarized the biosynthesis, strain selection, production process parameters, structure, and biological activity of LAB EPS, filling in the monotony and incompleteness of previous articles' descriptions of LAB EPS. Therefore, this paper focuses on the general biosynthetic pathway, structural characterization, structure-activity relationship, biological activity of LAB EPS, and their application in the food industry, which will help to deepen people's understanding of LAB EPS and develop new active drugs from LAB EPS. Although the research results are relatively affluent, the low yield, complex structure, and few clinical trials of EPS are still the reasons that hinder its development. Therefore, future knowledge expansion should focus on the regulation of structure, physicochemical properties, function, higher production of EPS, and clinical trial applications, which can further increase the commercial significance and value of EPS. Furthermore, better understanding the structure-function relationship of EPS in food remains a challenge to date.
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Affiliation(s)
- Kangyong Zhang
- Food College, Northeast Agricultural University, Harbin 150030, China
| | - Sibo Liu
- Food College, Northeast Agricultural University, Harbin 150030, China
| | - Shengnan Liang
- Food College, Northeast Agricultural University, Harbin 150030, China
| | - Fangqin Xiang
- Food College, Northeast Agricultural University, Harbin 150030, China
| | - Xiaodong Wang
- Food College, Northeast Agricultural University, Harbin 150030, China
| | - Huiqiang Lian
- Guangdong Jinhaikang Medical Nutrition Co., Ltd, Meizhou, China
| | - Bailiang Li
- Food College, Northeast Agricultural University, Harbin 150030, China.
| | - Fei Liu
- Food College, Northeast Agricultural University, Harbin 150030, China.
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13
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Wu J, Wu Z, Pan Y, Luo D, Zhong Q. Effects of different stress conditions on the production, bioactivities, physicochemical and structural characteristics of exopolysaccharides synthetized by Schleiferilactobacillus harbinensis Z171. Int J Biol Macromol 2024; 257:128675. [PMID: 38092104 DOI: 10.1016/j.ijbiomac.2023.128675] [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: 07/11/2023] [Revised: 11/20/2023] [Accepted: 12/06/2023] [Indexed: 01/27/2024]
Abstract
This study systematically investigated the effects of stress conditions including temperature, pH, H2O2, NaCl, antibiotics on the production and in vitro cholesterol-lowering activity of the exopolysaccharide (EPS) synthetized by Schleiferilactobacillus harbinensis Z171. Additionally, the influences of the optimal stress condition combined with different carbon sources on EPS production were examined, shedding light on the structural characteristics, physicochemical properties and bioactivities of EPSs. The results demonstrated that the EPS produced under H2O2 stress was optimal and presented excellent resistance to simulated gastric juice and α-amylase. Three main fractions, denoted as G-EPS1, F-EPS1 and S-EPS1, were isolated by cellulose DEAE-52 chromatography from crude EPSs synthetized using glucose, fructose and sucrose as carbon sources, respectively. Among them, F-EPS1 possessed the highest cholesterol-lowering, antioxidant and hypoglycemic activities, with the highest molecular weight 91.03 kDa, largest particle size 40.14 nm and apparent viscosity 288.2 mPa·s. Three EPSs exhibited irregular sheet-like and granular structures with good thermal stability. Structural characterization of F-EPS1a (a purified fraction from F-EPS1) revealed that it was a mannan mainly composed of →2)-α-D-Manp-(1→, →3)-α-Manp-(1→ and →2,6)-α-D-Manp-(1→ with branch chains containing α-D-Manp-(1→. F-EPS1a has more potential to be a natural cholesterol-lowering, hypoglycemic and antioxidant supplements in the food industry.
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Affiliation(s)
- Jinsong Wu
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China; Department of Science, Henan University of Animal Husbandry and Economy, Henan, Zhengzhou 450001, China
| | - Ziyi Wu
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Yirui Pan
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Dongsheng Luo
- College of Tobacco Science, Henan Agricultural University, Henan, Zhengzhou 450001, China.
| | - Qingping Zhong
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China.
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14
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Karim A, Raji Z, Habibi Y, Khalloufi S. A review on the hydration properties of dietary fibers derived from food waste and their interactions with other ingredients: opportunities and challenges for their application in the food industry. Crit Rev Food Sci Nutr 2023:1-35. [PMID: 37565505 DOI: 10.1080/10408398.2023.2243510] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/12/2023]
Abstract
Dietary fiber (DF) significantly affects the quality attributes of food matrices. Depending on its chemical composition, molecular structure, and degree of hydration, the behavior of DF may differ. Numerous reports confirm that incorporating DF derived from food waste into food products has significant effects on textural, sensory, rheological, and antimicrobial properties. Additionally, the characteristics of DF, modification techniques (chemical, enzymatic, mechanical, thermal), and processing conditions (temperature, pH, ionic strength), as well as the presence of other components, can profoundly affect the functionalities of DF. This review aims to describe the interactions between DF and water, focusing on the effects of free water, freezing-bound water, and unfreezing-bound water on the hydration capacity of both soluble and insoluble DF. The review also explores how the structural, functional, and environmental properties of DF contribute to its hydration capacity. It becomes evident that the interactions between DF and water, and their effects on the rheological properties of food matrices, are complex and multifaceted subjects, offering both opportunities and challenges for further exploration. Utilizing DF extracted from food waste exhibits promise as a sustainable and viable strategy for the food industry to create nutritious and high-value-added products, while concurrently reducing reliance on primary virgin resources.
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Affiliation(s)
- Ahasanul Karim
- Department of Soils and Agri-Food Engineering, Université Laval, Quebec, Canada
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, Canada
| | - Zarifeh Raji
- Department of Soils and Agri-Food Engineering, Université Laval, Quebec, Canada
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, Canada
| | - Youssef Habibi
- Sustainable Materials Research Center (SUSMAT-RC), University Mohammed VI Polytechnic (UM6P), Benguerir, Morocco
| | - Seddik Khalloufi
- Department of Soils and Agri-Food Engineering, Université Laval, Quebec, Canada
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, Canada
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15
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Nakata H, Imamura Y, Saha S, Lobo RE, Kitahara S, Araki S, Tomokiyo M, Namai F, Hiramitsu M, Inoue T, Nishiyama K, Villena J, Kitazawa H. Partial Characterization and Immunomodulatory Effects of Exopolysaccharides from Streptococcus thermophilus SBC8781 during Soy Milk and Cow Milk Fermentation. Foods 2023; 12:2374. [PMID: 37372583 DOI: 10.3390/foods12122374] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2023] [Revised: 06/09/2023] [Accepted: 06/13/2023] [Indexed: 06/29/2023] Open
Abstract
The immunomodulatory properties of exopolysaccharides (EPSs) produced by Streptococcus thermophilus have not been explored in depth. In addition, there are no comparative studies of the functional properties of EPSs produced by streptococci in different food matrices. In this work, EPSs from S. thermophilus SBC8781 were isolated after soy milk (EPS-s) or cow milk (EPS-m) fermentation, identified, and characterized in their abilities to modulate immunity in porcine intestinal epithelial cells. Fresh soy milk and cow milk were inoculated with S. thermophilus SBC8781 (7 log CFU/mL) and incubated at 37 °C for 24 h. The extraction of EPSs was performed by the ethanol precipitation method. Analytical techniques, including NMR, UV-vis spectroscopy, and chromatography, identified and characterized both biopolymer samples as polysaccharides with high purity levels and similar Mw. EPS-s and EPS-m had heteropolysaccharide structures formed by galactose, glucose, rhamnose, ribose, and mannose, although with different monomer proportions. On the other hand, EPS-s had higher quantities of acidic polymer than EPS-m. The biopolymer production of the SBC8781 strain from the vegetable culture broth was 200-240 mg/L, which was higher than that produced in milk, which reached concentrations of 50-70 mg/L. For immunomodulatory assays, intestinal epithelial cells were stimulated with 100 µg/mL of EPS-s or EPS-m for 48 h and then stimulated with the Toll-like receptor 3 agonist poly(I:C). EPS-s significantly reduced the expression of IL-6, IFN-β, IL-8, and MCP-1 and increased the negative regulator A20 in intestinal epithelial cells. Similarly, EPS-m induced a significant reduction of IL-6 and IL-8 expressions, but its effect was less remarkable than that caused by EPS-s. Results indicate that the structure and the immunomodulatory activity of EPSs produced by the SBC8781 strain vary according to the fermentation substrate. Soy milk fermented with S. thermophilus SBC8781 could be a new immunomodulatory functional food, which should be further evaluated in preclinical trials.
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Affiliation(s)
- Hajime Nakata
- Food and Feed Immunology Group, Laboratory of Animal Food Function, Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan
- Pokka Sapporo Food and Beverage Ltd., Nagoya 460-0008, Japan
| | - Yoshiya Imamura
- Food and Feed Immunology Group, Laboratory of Animal Food Function, Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan
- Livestock Immunology Unit, International Education and Research Centre for Food and Agricultural Immunology (CFAI), Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan
| | - Sudeb Saha
- Food and Feed Immunology Group, Laboratory of Animal Food Function, Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan
- Livestock Immunology Unit, International Education and Research Centre for Food and Agricultural Immunology (CFAI), Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan
- Department of Dairy Science, Faculty of Veterinary, Animal and Biomedical Sciences, Sylhet Agricultural University, Sylhet 3100, Bangladesh
| | - René Emanuel Lobo
- Institute of Analytical Chemistry (Cátedra de Química Analítica III), Faculty of Biochemistry, Chemistry, and Pharmacy, National University of Tucumán, Tucuman 4000, Argentina
| | - Shugo Kitahara
- Food and Feed Immunology Group, Laboratory of Animal Food Function, Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan
| | - Shota Araki
- Food and Feed Immunology Group, Laboratory of Animal Food Function, Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan
- Livestock Immunology Unit, International Education and Research Centre for Food and Agricultural Immunology (CFAI), Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan
| | - Mikado Tomokiyo
- Food and Feed Immunology Group, Laboratory of Animal Food Function, Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan
- Livestock Immunology Unit, International Education and Research Centre for Food and Agricultural Immunology (CFAI), Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan
| | - Fu Namai
- Food and Feed Immunology Group, Laboratory of Animal Food Function, Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan
- Livestock Immunology Unit, International Education and Research Centre for Food and Agricultural Immunology (CFAI), Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan
| | | | - Takashi Inoue
- Pokka Sapporo Food and Beverage Ltd., Nagoya 460-0008, Japan
| | - Keita Nishiyama
- Food and Feed Immunology Group, Laboratory of Animal Food Function, Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan
- Livestock Immunology Unit, International Education and Research Centre for Food and Agricultural Immunology (CFAI), Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan
| | - Julio Villena
- Laboratory of Immunobiotechnology, Reference Centre for Lactobacilli (CERELA-CONICET), Tucuman 4000, Argentina
| | - Haruki Kitazawa
- Food and Feed Immunology Group, Laboratory of Animal Food Function, Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan
- Livestock Immunology Unit, International Education and Research Centre for Food and Agricultural Immunology (CFAI), Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan
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16
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Yapa D, Rasika D, Weerathilake W, Siriwardhana J, Priyashantha H. Effects of fermenting with Lacticaseibacillus rhamnosus GG on quality attributes and storage stability of buffalo milk yogurt incorporated with bael (Aegle marmelos) fruit pulp. NFS JOURNAL 2023. [DOI: 10.1016/j.nfs.2023.04.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/09/2023]
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17
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Ali AH, Bamigbade G, Tarique M, Esposito G, Obaid R, Abu-Jdayil B, Ayyash M. Physicochemical, rheological, and bioactive properties of exopolysaccharide produced by a potential probiotic Enterococcus faecalis 84B. Int J Biol Macromol 2023; 240:124425. [PMID: 37076064 DOI: 10.1016/j.ijbiomac.2023.124425] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2023] [Revised: 03/25/2023] [Accepted: 04/08/2023] [Indexed: 04/21/2023]
Abstract
Exopolysaccharides (EPS) have attracted a great interest due to their potential health-promoting properties and industrial applications. This study aimed to investigate the physicochemical, rheological, and biological properties of an EPS produced by a potential probiotic strain Enterococcus faecalis 84B. The results show that the extracted EPS, designated EPS-84B, had an average molecular weight of 604.8 kDa, particles size diameter of 322.0 nm, and mainly composed of arabinose and glucose with a molar ratio of 1:2. Furthermore, EPS-84B exhibited a shear-thinning behavior and had a high melting point. The rheological properties of EPS-84B were strongly influenced by the type of salt than by the pH value. EPS-84B displayed ideal viscoelastic properties, with both viscous and storage moduli increasing with frequency. The antioxidant activity of EPS-84B at a concentration of 5 mg/mL was 81.1 % against DPPH and 35.2 % against ABTS. At 5 mg/mL, the antitumor activity of EPS-84B against Caco-2 and MCF-7 cell lines was 74.6 and 38.6 %, respectively. In addition, the antidiabetic activity of EPS-84B towards α-amylase and α-glucosidase was 89.6 and 90.0 %, respectively at 100 μg/mL. The inhibition of foodborne pathogens by EPS-84B was up to 32.6 %. Overall, EPS-84B has promising properties that could be utilized in food and pharmaceutical industries.
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Affiliation(s)
- Abdelmoneim H Ali
- Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt
| | - Gafar Bamigbade
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain, P.O. Box 15551, United Arab Emirates
| | - Mohammed Tarique
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain, P.O. Box 15551, United Arab Emirates
| | - Gennaro Esposito
- Science Division - New York University Abu Dhabi, NYUAD Campus, Saadiyat Island, PO Box 129188, Abu Dhabi, United Arab Emirates; Istituto Nazionale Biostrutture e Biosistemi, Viale Medaglie d'Oro 305, 00136 Roma, Italy
| | - Reyad Obaid
- Department: Clinical Nutrition and Dietetics, University of Sharjah, Sharjah, United Arab Emirates
| | - Basim Abu-Jdayil
- Chemical and Petroleum Engineering Department, College of Engineering, United Arab Emirates University (UAEU), Al Ain, P.O. Box 15551, United Arab Emirates.
| | - Mutamed Ayyash
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain, P.O. Box 15551, United Arab Emirates.
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18
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Zhang X, LaPointe G, Liu Y, Wang X, Xiao L, Zhao X, Li W. Comparative analysis of exopolysaccharide-producing Lactiplantibacillus plantarum with ropy and non-ropy phenotypes on the gel properties and protein conformation of fermented milk. Food Chem 2023; 420:136117. [PMID: 37084472 DOI: 10.1016/j.foodchem.2023.136117] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2022] [Revised: 03/17/2023] [Accepted: 04/04/2023] [Indexed: 04/23/2023]
Abstract
In this study, we evaluated the impact of Lactiplantibacillus plantarum (L. plantarum) with ropy and non-ropy phenotypes on gel structure and protein conformation of fermented milk. Ropy L. plantarum (T1 & CL80) secreted EPS with high molecular weight (1.41 × 106, 1.19 × 106 Da) and intrinsic viscosity (486.46, 316.32 mL/g), effectively enhances fermented milk viscosity and water holding capacity (WHC) (65.4%, 84.6%) by forming a dense gel structure. Non-ropy L. plantarum (CSK & S-1A) fermented milk gel's high surface hydrophobicity and free sulfhydryl content caused high hardness and low WHC. Raman spectroscopy combined with circular dichroism analysis showed that high levels of α-helix (29.32-30.31%) and random roil (23.06-25.36%) protein structures are the intrinsic factors that contribute to the difference among fermented milk gels of ropy and non-ropy strains. This study provides a basis for understanding the structural variability of fermented milk gels using ropy or non-ropy lactic acid bacteria.
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Affiliation(s)
- Xueliang Zhang
- Sanya Institute of Nanjing Agricultural University, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China
| | - Gisele LaPointe
- Canadian Research Institute for Food Safety, Department of Food Science, University of Guelph, Canada
| | - Yang Liu
- Sanya Institute of Nanjing Agricultural University, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China
| | - Xiaomeng Wang
- Sanya Institute of Nanjing Agricultural University, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China
| | - Luyao Xiao
- Sanya Institute of Nanjing Agricultural University, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China
| | - Xiaogan Zhao
- Sanya Institute of Nanjing Agricultural University, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China
| | - Wei Li
- Sanya Institute of Nanjing Agricultural University, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China.
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Drivers of Consumer Preference Derived from Active Volatiles for Cooked Eriocheir sinensis. Animals (Basel) 2023; 13:ani13030541. [PMID: 36766436 PMCID: PMC9913383 DOI: 10.3390/ani13030541] [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: 12/04/2022] [Revised: 01/17/2023] [Accepted: 01/20/2023] [Indexed: 02/08/2023] Open
Abstract
Consumers' perception of volatiles determines their preferences and choices of food. Furthermore, various factors, such as varieties, origin, gender, and edible parts, may influence volatiles. The perception of edible parts of E. sinensis in two origins (Chongming and Taixing) regarding overall hedonic score (9-points), just-about-right scale (5-points), and intensity of attributes (7-points) were analyzed. The results showed that consumers preferred the hepatopancreas odor of female crabs in Chongming, with an overall preference of 6.84 and RMAT (calculate the R-index by matrix) values >52.93%. The crabs' origin (different feeding and rearing condition) was the primary reason for the odor profiles. The appropriate meaty and toasted odor in the hepatopancreas increased the overall preference by approximately 14.65-20.60%. Furthermore, 2-acetylthiazole, a volatile compound with a fatty odor, may significantly affect preferences and consumption behavior.
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20
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Nachtigall C, Surber G, Wefers D, Vogel C, Rohm H, Jaros D. Capsular Exopolysaccharides from Two Streptococcus thermophilus Strains Differ in Their Moisture Sorption Behavior. Foods 2023; 12:foods12030596. [PMID: 36766125 PMCID: PMC9914836 DOI: 10.3390/foods12030596] [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: 12/29/2022] [Revised: 01/26/2023] [Accepted: 01/28/2023] [Indexed: 02/01/2023] Open
Abstract
Streptococcus thermophilus is a species frequently used in the manufacture of fermented milk. Apart from acid production, some strains additionally synthesize exopolysaccharides (EPS) which contribute to texture improvement and syneresis reduction, both being attributable to the EPS's high water binding capacity. There are two different types of EPS that may be produced, namely free exopolysaccharides (fEPS) which are secreted into the medium, and capsular EPS (cEPS) which remain attached to the bacterial cell wall. This study aims to analyze their individual contribution to techno-functional properties of fermented milk by determining the moisture sorption behavior of isolated fEPS and cell-attached cEPS from two S. thermophilus strains separately: ST-1G, a producer of non-ropy fEPS and cEPS, and ST-2E, a producer of ropy fEPS and cEPS. Differences in moisture load and sorption kinetics, determined for the first time for microbial EPS, were related to structural and macromolecular properties. The observed data are discussed by using previously published data on the physical properties of stirred fermented milk produced with these two strains. ST-1G EPS showed a higher cEPS fraction, a higher moisture load and slower moisture desorption than EPS produced by ST-2E, thus contributing to lower syneresis in fermented milk. For ST-2E, higher gel viscosity was related to a higher intrinsic viscosity and molecular mass of the ropy fEPS. Both strains produced complex EPS or EPS mixtures with clearly different molecular structures.
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Affiliation(s)
- Carsten Nachtigall
- Institute of Natural Materials Technology, Technische Universität Dresden, 01062 Dresden, Germany
| | - Georg Surber
- Institute of Natural Materials Technology, Technische Universität Dresden, 01062 Dresden, Germany
| | - Daniel Wefers
- Institute of Chemistry, Food Chemistry–Functional Food, Martin Luther University Halle-Wittenberg, 06120 Halle (Saale), Germany
| | - Cordula Vogel
- Institute of Soil Science and Site Ecology, Technische Universität Dresden, 01062 Dresden, Germany
| | - Harald Rohm
- Institute of Natural Materials Technology, Technische Universität Dresden, 01062 Dresden, Germany
- Correspondence: ; Tel.: +49-351-463-32420
| | - Doris Jaros
- Institute of Natural Materials Technology, Technische Universität Dresden, 01062 Dresden, Germany
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21
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Bengoa AA, Dueñas MT, Prieto A, Garrote GL, Abraham AG. Exopolysaccharide-producing Lacticaseibacillus paracasei strains isolated from kefir as starter for functional dairy products. Front Microbiol 2023; 14:1110177. [PMID: 36910219 PMCID: PMC9998950 DOI: 10.3389/fmicb.2023.1110177] [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: 11/28/2022] [Accepted: 01/31/2023] [Indexed: 03/14/2023] Open
Abstract
Exopolysaccharides (EPS) produced by lactic acid bacteria are molecules of great interest for the dairy food industry. Lacticaseibacillus paracasei CIDCA 8339, CIDCA 83123, and CIDCA 83124 are potentially probiotic strains isolated from kefir grains whose EPS-production on MRS broth is dependent on incubation temperature. The aim of the present work is to evaluate the effect of fermentation temperature on the characteristics of EPS produced in milk by L. paracasei strains and the consequent impact on the rheological properties of the fermented products. Additionally, the protective effect of these EPS against Salmonella infection was evaluated in vitro. Acid gels with each strain were obtained by milk fermentation at 20°C, 30°C, and 37°C evidencing for all the strains a reduction in growth and acidification rate at lower temperature. Lacticaseibacillus paracasei CIDCA 83123 showed low fermentation rate at all temperatures requiring between 3 and 8 days to obtain acids gels, whereas CIDCA 8339 and 83124 needed between 24 and 48 h even when the temperature was 20°C. Fermentation temperature led to changes in crude EPS characteristics of the three strains, observing an increase in the relative amount of the high molecular weight fraction when the fermentation temperature diminished. Additionally, EPS83124 and EPS83123 presented modifications in monosaccharide composition, with a reduction of rhamnose and an increase of amino-sugars as temperature rise. These changes in the structure of EPS83124 resulted in an increase of the apparent viscosity of milks fermented at 20°C (223 mPa.s) and 30°C (217 mPa.s) with respect to acid gels obtained at 37°C (167 mPa.s). In order to deepen the knowledge on EPS characteristics, monosaccharide composition of low and high molecular weight EPS fractions were evaluated. Finally, it was evidenced that the preincubation of intestinal epithelial cells Caco-2/TC-7 with EPS8339 and EPS83124 partially inhibit the association and invasion of Salmonella. In light of these results, it can be concluded that the selection of the EPS-producing strain along with the appropriate fermentation conditions could be an interesting strategy to improve the technological properties of these L. paracasei fermented milks with potential protective effects against intestinal pathogens.
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Affiliation(s)
- Ana Agustina Bengoa
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) (CONICET-UNLP-CIC), Buenos Aires, Argentina
| | - María Teresa Dueñas
- Dpto. de Química Aplicada, Facultad de Química, Universidad del País Vasco (UPV/EHU), San Sebastián, Spain
| | - Alicia Prieto
- Grupo de Sistemas Microbianos e Ingeniería de Proteínas, Dpto. de Biotecnología Microbiana y de Plantas, Centro de Investigaciones Biológicas Margarita Salas, Consejo Superior de Investigaciones Científicas, Madrid, Spain
| | - Graciela L Garrote
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) (CONICET-UNLP-CIC), Buenos Aires, Argentina
| | - Analía G Abraham
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) (CONICET-UNLP-CIC), Buenos Aires, Argentina.,Area Bioquímica y Control de Alimentos (Dto de Ciencias Biológicas - Facultad de Ciencias Exactas, UNLP), Buenos Aires, Argentina
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22
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Poulsen VK, Moghadam EG, Kračun SK, Svendsen BA, Nielsen WM, Oregaard G, Krarup A. Versatile Lactococcus lactis strains improve texture in both fermented milk and soybean matrices. FEMS Microbiol Lett 2022; 369:6862093. [PMID: 36455587 PMCID: PMC9772817 DOI: 10.1093/femsle/fnac117] [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: 08/15/2022] [Revised: 11/10/2022] [Accepted: 11/30/2022] [Indexed: 12/04/2022] Open
Abstract
Lactic acid bacteria (LAB) have long been used to extend the shelf life and improve the taste and texture of fermented milk. In this study, we investigated the texturing potential of LAB in plant-based fermentation by high-throughput screening of 1232 Lactococcus lactis strains for texture in milk and liquid soybean matrices. We found that most strains with texturing abilities in fermented milk were also capable of enhancing the texture in fermented soybean, despite the large differences in composition of the two matrices. Exocellular polysaccharide production is believed to contribute positively to fermented milk and plant-base texture. It appeared as if it was the properties of the polysaccharides rather than their protein interaction partners that were responsible for the enhanced texture in both matrices. We mined whole genome sequences of texturing strains for polysaccharide biosynthesis (eps) gene clusters. The comparative genomics approach revealed 10 texturing strains with novel eps gene clusters. Currently, the relationship between the novel genes and their functionality in milk and plant matrices is unknown.
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Affiliation(s)
- Vera Kuzina Poulsen
- Corresponding author: Discovery R&D, Chr. Hansen A/S, 10–12 Bøge Allé, DK-2970 Hørsholm, Denmark. Phone: +45 45747474; Fax: +45 45748888; E-mail:
| | | | | | | | | | - Gunnar Oregaard
- Discovery R&D, Chr. Hansen A/S, 10–12 Bøge Allé, DK-2970 Hørsholm, Denmark
| | - Anders Krarup
- Discovery R&D, Chr. Hansen A/S, 10–12 Bøge Allé, DK-2970 Hørsholm, Denmark
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23
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Sözeri-Atik D, Öztürk Hİ, Akın N, Özer B. Textural and rheological characterisation of yoghurts produced with cultures isolated from traditional back-slopped yoghurts. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105557] [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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24
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Elemanova R, Musulmanova M, Ozbekova Z, Usubalieva A, Akai RA, Deidiev A, Smanalieva J. Rheological, microbiological and sensory properties of fermented khainak milk fermented with different starter cultures. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105453] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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25
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The Role of Exopolysaccharide-Producing Streptococcus thermophilus on Physical Properties of Stirred Skim Milk Gel. DAIRY 2022. [DOI: 10.3390/dairy3040052] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022] Open
Abstract
The techno-functionality of exopolysaccharides (EPS) from Streptococcus thermophilus in stirred fermented milk is affected by several extrinsic (e.g., base milk composition) and intrinsic (e.g., amount and properties of EPS) factors. The aim of this study was to use skim milk models to identify the key factors that influence the physical properties of stirred fermented milk with EPS. For that, fermentation was carried out with one of three single S. thermophilus strains (intrinsic factors) at two casein:whey protein ratios of the base milk, two acidification activities of the starters, and two fermentation temperatures (extrinsic factors). The effects of the factors on the acidification kinetics, EPS amount, susceptibility to syneresis, and texture properties were then discriminated by a multivariate ANOVA-simultaneous component analysis. Strains producing ropy EPS mainly determined the texture properties, whereas the extrinsic factors primarily affected the acidification kinetics and EPS amount. When capsular EPS were also present, the syneresis was lower; however, this effect was more pronounced after enrichment of base milk with whey protein. The EPS amount did not correlate with the texture or syneresis, pointing to the importance of other factors such as the EPS location (type) and EPS–protein interactions for their functionality in stirred fermented milk.
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26
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Aktaş H, Yıldız S, Çetin B. Probiotic and Technological Properties of Isolates from Homemade and Industrial Yoghurts. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17135] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Haktan Aktaş
- Department of Food Engineering, Faculty of Agriculture Ataturk University Erzurum Turkey
| | - Seda Yıldız
- Department of Food Engineering, Faculty of Agriculture Ataturk University Erzurum Turkey
| | - Bülent Çetin
- Department of Food Engineering, Faculty of Agriculture Ataturk University Erzurum Turkey
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27
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Sørensen HM, Rochfort KD, Maye S, MacLeod G, Brabazon D, Loscher C, Freeland B. Exopolysaccharides of Lactic Acid Bacteria: Production, Purification and Health Benefits towards Functional Food. Nutrients 2022; 14:2938. [PMID: 35889895 PMCID: PMC9319976 DOI: 10.3390/nu14142938] [Citation(s) in RCA: 36] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2022] [Revised: 07/07/2022] [Accepted: 07/11/2022] [Indexed: 02/01/2023] Open
Abstract
Lactic acid bacteria (LAB) are capable of synthesising metabolites known as exopolysaccharides (EPS) during fermentation. Traditionally, EPS plays an important role in fermented dairy products through their gelling and thickening properties, but they can also be beneficial to human health. This bioactivity has gained attention in applications for functional foods, which leads them to have prebiotic, immunomodulatory, antioxidant, anti-tumour, cholesterol-lowering and anti-obesity activity. Understanding the parameters and conditions is crucial to optimising the EPS yields from LAB for applications in the food industry. This review provides an overview of the functional food market together with the biosynthesis of EPS. Factors influencing the production of EPS as well as methods for isolation, characterisation and quantification are reviewed. Finally, the health benefits associated with EPS are discussed.
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Affiliation(s)
- Helena Mylise Sørensen
- School of Biotechnology, Dublin City University, D09 DX63 Dublin, Ireland; (C.L.); (B.F.)
- I-Form, Advanced Manufacturing Research Centre, Dublin City University, D09 DX63 Dublin, Ireland;
| | - Keith D. Rochfort
- School of Nursing, Psychotherapy and Community Health, Dublin City University, D09 DX63 Dublin, Ireland;
| | - Susan Maye
- Dairygold Co-Operative Society Limited, Clonmel Road, Co. Cork, P67 DD36 Mitchelstown, Ireland; (S.M.); (G.M.)
| | - George MacLeod
- Dairygold Co-Operative Society Limited, Clonmel Road, Co. Cork, P67 DD36 Mitchelstown, Ireland; (S.M.); (G.M.)
| | - Dermot Brabazon
- I-Form, Advanced Manufacturing Research Centre, Dublin City University, D09 DX63 Dublin, Ireland;
| | - Christine Loscher
- School of Biotechnology, Dublin City University, D09 DX63 Dublin, Ireland; (C.L.); (B.F.)
| | - Brian Freeland
- School of Biotechnology, Dublin City University, D09 DX63 Dublin, Ireland; (C.L.); (B.F.)
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28
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Bozdemir M, Gümüş T, Altan Kamer DD. Technological and beneficial features of lactic acid bacteria isolated from Boza A cereal-based fermented beverage. FOOD BIOTECHNOL 2022. [DOI: 10.1080/08905436.2022.2092128] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Merve Bozdemir
- Agriculture Faculty, Department of Food Engineering, Tekirdağ Namık Kemal University, Tekirdağ, Turkey
| | - Tuncay Gümüş
- Agriculture Faculty, Department of Food Engineering, Tekirdağ Namık Kemal University, Tekirdağ, Turkey
| | - Deniz Damla Altan Kamer
- Agriculture Faculty, Department of Food Engineering, Tekirdağ Namık Kemal University, Tekirdağ, Turkey
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29
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Spoilage Potential of Contaminating Yeast Species Kluyveromyces marxianus, Pichia kudriavzevii and Torulaspora delbrueckii during Cold Storage of Skyr. Foods 2022; 11:foods11121776. [PMID: 35741978 PMCID: PMC9223127 DOI: 10.3390/foods11121776] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Revised: 06/09/2022] [Accepted: 06/14/2022] [Indexed: 02/04/2023] Open
Abstract
This study investigated the spoilage potential of yeast strains Kluyveromyces marxianus (Km1, Km2 and Km3), Pichia kudriavzevii Pk1 and Torulaspora delbrueckii Td1 grown in skyr in cold storage. Yeast strains were isolated from skyr and identified by sequencing of the 26S rRNA gene. K. marxianus yeasts were grown in skyr to high numbers, generating large amounts of volatile organic compounds (VOC) associated with off-flavours, among them were alcohols (3-methyl-1-butanol, 2-methyl-1-propanol and 1-hexanol), esters (ethyl acetate and 3-methylbutyl acetate) and aldehydes (hexanal, methylbutanal and methylpropanal). Growth of P. kudriavzevii Pk1 led to moderate increases in several alcohols and esters (mostly, 3-methyl-1-butanol and ethyl acetate), whereas only minor shifts in VOCs were associated with T. delbrueckii Td2. The levels of the key aroma compounds, diacetyl and acetoin, were significantly decreased by all K. marxianus strains and P. kudriavzevii Pk1. In contrast to the other yeast species, K. marxianus was able to utilize lactose, producing ethanol and carbon dioxide. Based on the overall results, K. marxianus was characterised by the highest spoilage potential. The study revealed the differences between the yeast species in fermentative and spoilage activities, and clarified the role of yeast metabolites for off-flavour formation and quality defects in skyr during cold storage.
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30
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Abd Ellatif SA, Bouqellah NA, Abu-Serie MM, Razik ESA, Al-Surhanee AA, Askary AE, Daigham GE, Mahfouz AY. Assessment of probiotic efficacy and anticancer activities of Lactiplantibacillus plantarum ESSG1 (MZ683194.1) and Lactiplantibacillus pentosus ESSG2 (MZ683195.1) isolated from dairy products. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2022; 29:39684-39701. [PMID: 35112259 DOI: 10.1007/s11356-022-18537-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/17/2021] [Accepted: 01/03/2022] [Indexed: 06/14/2023]
Abstract
Resistance to antibiotics is on the rise, and its indiscriminate usage has resulted in human and animal management constraints. In the research for an innovative treatment to diminish antimicrobial resistance, lactic acid bacteria (LAB) throw light on diminishing this problem in public health. As a result, this paper looked at the efficacy of LAB isolates and their active metabolites to combat pathogens, reduce antibiotic use in clinical settings, and explore the anticancer potential of 8 strains of LAB isolated from dairy products. Antifungal and antibacterial potential of LAB isolates against selected crop pathogenic fungi and food pathogenic bacteria had been estimated. Results revealed that all isolates exert antioxidant efficacy relating to DPPH, NO scavenging ability, reducing power, superoxide anion, hydroxyl radical, and anti-lipid peroxidation potential. Additionally, 12B isolate exert the highest anticancer upshot with IC50 values of 43.98 ± 0.4; 36.7 ± 0.6, 43.1 ± 0.8, and 35.1 ± 0.3 μg/ml, versus Caco-2, MCF-7, HepG-2, and PC3 cell lines respectively, whereas 13B isolate significantly had the highest selectivity index between peripheral blood mononuclear cells (PBMCs) and the tested human cancer cell lines compared to 5-fluorouracil. 13B was the most apoptosis-dependent death inducer for all human cancer cell lines besides exerting the lowest percentage of apoptosis against PBMCs suggesting its safety against PBMCs. The most promising strains 12B and 13B were identified by 16S rRNA sequencing as Lactiplantibacillus plantarum ESSG1 (MZ683194.1) and Lactiplantibacillus pentosus ESSG2 (MZ683195.1). LAB and their extracts are superb substitutive, safe, and efficient antimicrobial, antioxidant, and antitumor curative agents.
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Affiliation(s)
- Sawsan A Abd Ellatif
- Bioprocess development Department, Genetic Engineering and Biotechnology Research Institute (GEBRI), City for Scientific Research and Technology Applications, New Borg El-Arab, 21934, Alexandria, Egypt
| | - Nahla Alsayed Bouqellah
- Science College, Biology Department, Taibah University, 42317- 8599, Al-Madinah Al-Munawara, Kingdom of Saudi Arabia
| | - Marwa M Abu-Serie
- Medical Biotechnology Department, Genetic Engineering and Biotechnology Research Institute (GEBRI), the City of Scientific Research and Technology Applications, New Borg El-Arab, 21934, Alexandria, Egypt
| | - Elsayed S Abdel Razik
- Plant Protection and Biomolecular Diagnosis Department, Arid Lands Cultivation Research Institute, City for Scientific Research and Technology Applications, New Borg El-Arab, 21934, Alexandria, Egypt
| | - Ameena A Al-Surhanee
- Biology Department, College of Science, Jouf University, Sakaka, 2014, Kingdom of Saudi Arabia
| | - Ahmad El Askary
- Department of Clinical Laboratory Sciences, College of Applied Medical Sciences, Taif University, P.O. Box 11099, Taif, 21944, Saudi Arabia
| | - Ghadir E Daigham
- Botany and Microbiology Department, Faculty of Science, Al-Azhar University (Girls Branch), Cairo, Egypt
| | - Amira Y Mahfouz
- Botany and Microbiology Department, Faculty of Science, Al-Azhar University (Girls Branch), Cairo, Egypt.
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31
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Werning ML, Hernández-Alcántara AM, Ruiz MJ, Soto LP, Dueñas MT, López P, Frizzo LS. Biological Functions of Exopolysaccharides from Lactic Acid Bacteria and Their Potential Benefits for Humans and Farmed Animals. Foods 2022; 11:1284. [PMID: 35564008 PMCID: PMC9101012 DOI: 10.3390/foods11091284] [Citation(s) in RCA: 30] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2022] [Revised: 04/18/2022] [Accepted: 04/25/2022] [Indexed: 02/04/2023] Open
Abstract
Lactic acid bacteria (LAB) synthesize exopolysaccharides (EPS), which are structurally diverse biopolymers with a broad range of technological properties and bioactivities. There is scientific evidence that these polymers have health-promoting properties. Most commercialized probiotic microorganisms for consumption by humans and farmed animals are LAB and some of them are EPS-producers indicating that some of their beneficial properties could be due to these polymers. Probiotic LAB are currently used to improve human health and for the prevention and treatment of specific pathologic conditions. They are also used in food-producing animal husbandry, mainly due to their abilities to promote growth and inhibit pathogens via different mechanisms, among which the production of EPS could be involved. Thus, the aim of this review is to discuss the current knowledge of the characteristics, usage and biological role of EPS from LAB, as well as their postbiotic action in humans and animals, and to predict the future contribution that they could have on the diet of food animals to improve productivity, animal health status and impact on public health.
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Affiliation(s)
- María Laura Werning
- Laboratory of Food Analysis “Rodolfo Oscar DALLA SANTINA”, Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral-National, Council of Scientific and Technical Research (UNL/CONICET), Esperanza 3080, SF, Argentina; (M.J.R.); (L.P.S.); (L.S.F.)
| | - Annel M. Hernández-Alcántara
- Department of Microorganisms and Plant Biotechnology, Margarita Salas Center for Biological Research (CIB)-Consejo Superior de Investigaciones Científicas (CSIC), 28040 Madrid, Spain; (A.M.H.-A.); (P.L.)
| | - María Julia Ruiz
- Laboratory of Food Analysis “Rodolfo Oscar DALLA SANTINA”, Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral-National, Council of Scientific and Technical Research (UNL/CONICET), Esperanza 3080, SF, Argentina; (M.J.R.); (L.P.S.); (L.S.F.)
- Department of Animal Health and Preventive Medicine, Faculty of Veterinary Sciences, National University of the Center of the Province of Buenos Aires, Buenos Aires 7000, Argentina
| | - Lorena Paola Soto
- Laboratory of Food Analysis “Rodolfo Oscar DALLA SANTINA”, Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral-National, Council of Scientific and Technical Research (UNL/CONICET), Esperanza 3080, SF, Argentina; (M.J.R.); (L.P.S.); (L.S.F.)
- Department of Public Health, Faculty of Veterinary Science, Litoral National University, Esperanza 3038, Argentina
| | - María Teresa Dueñas
- Department of Applied Chemistry, Faculty of Chemistry, University of the Basque Country (UPV/EHU), 20018 San Sebastián, Spain;
| | - Paloma López
- Department of Microorganisms and Plant Biotechnology, Margarita Salas Center for Biological Research (CIB)-Consejo Superior de Investigaciones Científicas (CSIC), 28040 Madrid, Spain; (A.M.H.-A.); (P.L.)
| | - Laureano Sebastián Frizzo
- Laboratory of Food Analysis “Rodolfo Oscar DALLA SANTINA”, Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral-National, Council of Scientific and Technical Research (UNL/CONICET), Esperanza 3080, SF, Argentina; (M.J.R.); (L.P.S.); (L.S.F.)
- Department of Public Health, Faculty of Veterinary Science, Litoral National University, Esperanza 3038, Argentina
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32
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Harper AR, Dobson RCJ, Morris VK, Moggré GJ. Fermentation of plant-based dairy alternatives by lactic acid bacteria. Microb Biotechnol 2022; 15:1404-1421. [PMID: 35393728 PMCID: PMC9049613 DOI: 10.1111/1751-7915.14008] [Citation(s) in RCA: 27] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Revised: 01/12/2022] [Accepted: 01/14/2022] [Indexed: 12/19/2022] Open
Abstract
Ethical, environmental and health concerns around dairy products are driving a fast‐growing industry for plant‐based dairy alternatives, but undesirable flavours and textures in available products are limiting their uptake into the mainstream. The molecular processes initiated during fermentation by lactic acid bacteria in dairy products is well understood, such as proteolysis of caseins into peptides and amino acids, and the utilisation of carbohydrates to form lactic acid and exopolysaccharides. These processes are fundamental to developing the flavour and texture of fermented dairy products like cheese and yoghurt, yet how these processes work in plant‐based alternatives is poorly understood. With this knowledge, bespoke fermentative processes could be engineered for specific food qualities in plant‐based foods. This review will provide an overview of recent research that reveals how fermentation occurs in plant‐based milk, with a focus on how differences in plant proteins and carbohydrate structure affect how they undergo the fermentation process. The practical aspects of how this knowledge has been used to develop plant‐based cheeses and yoghurts is also discussed.
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Affiliation(s)
- Aimee R Harper
- Biomolecular Interaction Centre, Food Transitions 2050 Joint Postgraduate School, and School of Biological Sciences, University of Canterbury, PO Box 4800, Christchurch, 8140, New Zealand.,The New Zealand Institute for Plant and Food Research Limited, 74 Gerald St, Lincoln, 7608, New Zealand.,The Riddet Institute, MacDiarmid Institute for Advanced Materials and Nanotechnology, University of Canterbury, PO Box 4800, Christchurch, 8140, New Zealand
| | - Renwick C J Dobson
- Biomolecular Interaction Centre, Food Transitions 2050 Joint Postgraduate School, and School of Biological Sciences, University of Canterbury, PO Box 4800, Christchurch, 8140, New Zealand.,The Riddet Institute, MacDiarmid Institute for Advanced Materials and Nanotechnology, University of Canterbury, PO Box 4800, Christchurch, 8140, New Zealand.,Bio21 Molecular Science and Biotechnology Institute, Department of Biochemistry and Molecular Biology, University of Melbourne, Parkville, Vic., 3010, Australia
| | - Vanessa K Morris
- Biomolecular Interaction Centre, Food Transitions 2050 Joint Postgraduate School, and School of Biological Sciences, University of Canterbury, PO Box 4800, Christchurch, 8140, New Zealand
| | - Gert-Jan Moggré
- The New Zealand Institute for Plant and Food Research Limited, 74 Gerald St, Lincoln, 7608, New Zealand
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33
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Galli V, Venturi M, Mari E, Guerrini S, Granchi L. Gamma-aminobutyric acid (GABA) production in fermented milk by lactic acid bacteria isolated from spontaneous raw milk fermentation. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105284] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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34
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Extracellular Polysaccharide Extraction from Streptococcus thermophilus in Fermented Milk. Microbiol Spectr 2022; 10:e0228021. [PMID: 35343770 PMCID: PMC9045140 DOI: 10.1128/spectrum.02280-21] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Lactic acid bacteria such as Streptococcus thermophilus are known to produce extracellular polysaccharide (EPS) in fermented foods that enhance the creaminess and mouthfeel of the product, such as yogurt. Strains producing larger amounts of EPS are highly sought-after, and therefore, robust and accurate quantification methodologies are important. This study found that two commonly used methodologies significantly underestimated the amount of EPS produced as measured using a milk matrix. To this end, a proteolytic step was implemented prior to EPS extraction (Method C). An initial proteolytic step using xanthan gum-spiked milk significantly increased recovery yield to 64%, compared to 27.8% for Method A and 34.3% for Method B. Method C showed no improvement when assessed using a chemically defined medium. Method C was further validated using three strains of S. thermophilus with varying EPS-production capabilities (STLOW, STMID, STHIGH). Overall, Method C demonstrated significant improvements in the EPS extraction yield for all three S. thermophilus strains in fermented milk. On average, Method C improved isolation yield by ∼3- to 6-fold compared with Method A and by ∼2- to 3-fold compared with method B. There were no significant differences between samples when they were grown in a chemically defined medium, highlighting the importance of a proteolytic step specifically for fermented milk samples. In commercial applications, accurate quantification of EPS-production is an important aspect when finding new strains. IMPORTANCE Extracellular polysaccharide (EPS) production by milk-fermenting microorganisms is a highly sought-after trait in improving the perceived thickness, creaminess, and mouthfeel of yogurt. Streptococcus thermophilus are commonly isolated and their EPS production is quantified in the search for higher-producing strains. In this study, we demonstrated that two commonly used methods for isolating EPS from milk samples significantly underestimated the true amount of EPS present. We demonstrated that the addition of a proteolytic step prior to EPS extraction isolated over 2-fold more EPS than identical samples processed using the traditional protocols. We further validated this method in fermented milk samples from three strains of S. thermophilus that included a low-, mid-, and high-EPS producing strain. Again, we showed significant improvements in EPS isolation using a proteolytic step. In the search for new S. thermophilus strains with enhanced EPS production, accurate quantification in an optimal medium is essential.
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35
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Belarbi AY, de Almeida OGG, Gatto V, Torriani S, Del Rio B, Ladero V, Redruello B, Bensalah F, Alvarez MA. Investigating the biotechnological potential of lactic acid bacteria strains isolated from different Algerian dairy and farm sources. Arch Microbiol 2022; 204:220. [PMID: 35333989 DOI: 10.1007/s00203-022-02828-7] [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: 05/20/2021] [Revised: 03/02/2022] [Accepted: 03/07/2022] [Indexed: 11/02/2022]
Abstract
Currently, consumption of spontaneously fermented milks is common in Algeria, making it a feasible source of diverse lactic acid bacteria (LAB) with the potential to be used as adjunct cultures to improve quality and safety of fermented dairy products. In this context, to select eligible indigenous strains which could be applied as bioprotective and/or starter cultures, the present study aimed to characterize the genomic variability, biotechnological potential, and safety of thirty-eight LAB isolated from Algerian dairy and farm sources of western Algeria. The isolates were unequivocally identified by 16S rRNA gene and fingerprint-based methods. The following species were identified: Enterococcus faecium (n = 15), Enterococcus durans (n = 2), Enterococcus hirae (n = 2), Enterococcus lactis (n = 1), Lactiplantibacillus plantarum (n = 6), Lactococcus lactis (n = 4), Levilactobacillus brevis (n = 3), Lacticaseibacillus paracasei (n = 3), Lacticaseibacillus rhamnosus (n = 1), and Pediococcus acidilactici (n = 1). Among the strains, three of them, L. lactis LGMY8, Lb. plantarum LGMY30 and Lb. paracasei LGMY31 were safe and showed some valuable biotechnological properties, such as high acidification, proteolytic activity, EPS production, and inhibition of undesirable bacteria that made them powerful candidates to be used as starter.
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Affiliation(s)
- Aicha Yasmine Belarbi
- Microbial Genetics Laboratory, Department of Biology, Faculty of Nature and Life Sciences, University Ahmed Ben Bella, Oran1-Oran, 31000, Es Senia, Algeria.
| | - Otávio G G de Almeida
- Department of Clinical Analysis, Toxicology and Food Science, Faculty of Pharmaceutical Sciences of Ribeirão Preto, University of São Paulo, Avenida Do Café, s/n, Ribeirão Preto, SP, 14040-903, Brazil
| | - Veronica Gatto
- Food Microbiology Laboratory, Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134, Verona, Italy
| | - Sandra Torriani
- Food Microbiology Laboratory, Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134, Verona, Italy
| | - Beatriz Del Rio
- Department of Technology and Biotechnology of Dairy Products, Dairy Research Institute (IPLA-CSIC), Paseo Rio Linares s/n, 33300, Villaviciosa, Spain
| | - Victor Ladero
- Department of Technology and Biotechnology of Dairy Products, Dairy Research Institute (IPLA-CSIC), Paseo Rio Linares s/n, 33300, Villaviciosa, Spain
| | - Begoña Redruello
- Department of Technology and Biotechnology of Dairy Products, Dairy Research Institute (IPLA-CSIC), Paseo Rio Linares s/n, 33300, Villaviciosa, Spain
| | - Farid Bensalah
- Microbial Genetics Laboratory, Department of Biology, Faculty of Nature and Life Sciences, University Ahmed Ben Bella, Oran1-Oran, 31000, Es Senia, Algeria
| | - Miguel A Alvarez
- Department of Technology and Biotechnology of Dairy Products, Dairy Research Institute (IPLA-CSIC), Paseo Rio Linares s/n, 33300, Villaviciosa, Spain
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Wu J, Han X, Ye M, Li Y, Wang X, Zhong Q. Exopolysaccharides synthesized by lactic acid bacteria: biosynthesis pathway, structure-function relationship, structural modification and applicability. Crit Rev Food Sci Nutr 2022; 63:7043-7064. [PMID: 35213280 DOI: 10.1080/10408398.2022.2043822] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Probiotics and their fermentation products are increasingly been focused on due to their health-boosting effects. Exopolysaccharides (EPS) synthetized by lactic acid bacteria (LAB) are widely applied as texture modifiers in dairy, meat and bakery products owning to their improved properties. Moreover, LAB-derived EPS have been confirmed to possess diverse physiological bioactivities including antioxidant, anti-biofilm, antiviral, immune-regulatory or antitumor. However, the low production and high acquisition cost hinder their development. Even though LAB-derived EPS have been extensively studied for their production-improving, there are only few reports on the systematic elucidation and summary of the relationship among biosynthesis pathway, strain selection, production parameter, structure-function relationship. Therefore, a detailed summary on biosynthesis pathway, production parameter and structure-function relationship of LAB-derived EPS is provided in this review, the structural modifications together with the current and potential applications are also discussed in this paper.
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Affiliation(s)
- Jinsong Wu
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, China
- Department of Science, Henan University of Animal Husbandry and Economy, Henan, Zhengzhou, China
| | - Xiangpeng Han
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Meizhi Ye
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Yao Li
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Xi Wang
- Department of Science, Henan University of Animal Husbandry and Economy, Henan, Zhengzhou, China
| | - Qingping Zhong
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, China
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38
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Heck A, Nöbel S, Hitzmann B, Hinrichs J. Tailoring the Textural Characteristics of Fat-Free Fermented Concentrated Milk-Protein Based Microgel Dispersions by Way of Upstream, Downstream and Post-Production Thermal Inputs. Foods 2022; 11:foods11050635. [PMID: 35267268 PMCID: PMC8909656 DOI: 10.3390/foods11050635] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2022] [Revised: 02/16/2022] [Accepted: 02/20/2022] [Indexed: 11/04/2022] Open
Abstract
There is a growing demand for new strategies to tailor the texture of fat-free fermented concentrated milk products, also referred to as milk protein-based (MPb) microgel dispersions. Methods should be easy to incorporate into the production scheme, offer labelling without added components and be cost-efficient. Thermal treatments are traditionally used upstream (milk heating) and downstream (pre-concentration heating) in the production of these dispersions, though there is little knowledge as to the effects that combinations of different thermal input levels have on final texture. Therefore, this study investigated combinations of thermal input at different intensities and steps in the production scheme at the pilot scale and the relationships with texture. We demonstrated that increasing the intensity of upstream milk heat treatment, in combination with downstream pre-concentration heating, increases gel firmness and apparent viscosity. Downstream pre-concentration heating produces final fat-free fermented concentrated MPb microgel particles that are resistant to post-heating aggregation. On the other hand, omission of downstream pre-concentration heating results in smaller particles that are sensitive to post-heating aggregation. Furthermore, gel firmness and apparent viscosity increase with post-heating. Consequently, combining different levels of thermal inputs upstream, downstream (pre-concentration) and post-production, can produce fat-free fermented concentrated MPb microgel dispersions with a range of different textures.
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Affiliation(s)
- Anisa Heck
- Correspondence: ; Tel.: +49-711-459-24208
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Nabot M, Guérin M, Sivakumar D, Remize F, Garcia C. Variability of Bacterial Homopolysaccharide Production and Properties during Food Processing. BIOLOGY 2022; 11:171. [PMID: 35205038 PMCID: PMC8869377 DOI: 10.3390/biology11020171] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/01/2021] [Revised: 12/22/2021] [Accepted: 01/18/2022] [Indexed: 02/05/2023]
Abstract
Various homopolysaccharides (HoPSs) can be produced by bacteria: α- and β-glucans, β-fructans and α-galactans, which are polymers of glucose, fructose and galactose, respectively. The synthesis of these compounds is catalyzed by glycosyltransferases (glycansucrases), which are able to transfer the monosaccharides in a specific substrate to the medium, which results in the growth of polysaccharide chains. The range of HoPS sizes is very large, from 104 to 109 Da, and mostly depends on the carbon source in the medium and the catalyzing enzyme. However, factors such as nitrogen nutrients, pH, water activity, temperature and duration of bacterial culture also impact the size and yield of production. The sequence of the enzyme influences the structure of the HoPS, by modulating the type of linkage between monomers, both for the linear chain and for the ramifications. HoPSs' size and structure have an effect on rheological properties of some foods by their influence on viscosity index. As a consequence, the control of structural and environmental factors opens ways to guide the production of specific HoPS in foods by bacteria, either by in situ or ex situ production, but requires a better knowledge of HoPS production conditions.
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Affiliation(s)
- Marion Nabot
- QualiSud, University of Montpellier, UMR QualiSud, 34398 Montpellier, France; (M.N.); (M.G.)
- UMR QualiSud, Université de La Réunion, 7 Chemin de l’Irat, F-97410 Saint Pierre, 97410 Réunion, France
| | - Marie Guérin
- QualiSud, University of Montpellier, UMR QualiSud, 34398 Montpellier, France; (M.N.); (M.G.)
- UMR QualiSud, Université de La Réunion, 7 Chemin de l’Irat, F-97410 Saint Pierre, 97410 Réunion, France
| | - Dharini Sivakumar
- Department of Horticulture, Tshwane University of Technology, Pretoria 0001, South Africa;
| | - Fabienne Remize
- SPO, Université de Montpellier, INRAE, Institut Agro Montpellier, 34000 Montpellier, France;
| | - Cyrielle Garcia
- QualiSud, University of Montpellier, UMR QualiSud, 34398 Montpellier, France; (M.N.); (M.G.)
- UMR QualiSud, Université de La Réunion, 7 Chemin de l’Irat, F-97410 Saint Pierre, 97410 Réunion, France
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40
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Liu WB, Lin ZW, Zhou Y, Ye BC. Overexpression of Capsular Polysaccharide Biosynthesis Protein in Lactobacillus plantarum P1 to Enhance Capsular Polysaccharide Production for Di-n-butyl Phthalate Adsorption. J Microbiol Biotechnol 2021; 31:1545-1551. [PMID: 33879641 PMCID: PMC9705942 DOI: 10.4014/jmb.2101.01026] [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: 01/21/2021] [Revised: 03/24/2021] [Accepted: 04/08/2021] [Indexed: 12/15/2022]
Abstract
Exopolysaccharides (EPSs) such as capsular polysaccharide (CPS) are important bioactive carbohydrate compounds and are often used as bioenrichment agents and bioabsorbers to remove environmental pollutants like di-n-butyl phthalate (DBP). Among the EPS-producing bacteria, lactic acid bacteria (LAB) have gained the most attention. As generally recognized as safe (GRAS) microorganisms, LAB can produce EPSs having many different structures and no health risks. However, EPS production by LAB does not meet the needs of large-scale application on an industrial scale. Here, the capA gene (encoding CPS biosynthesis protein) was overexpressed in Lactobacillus plantarum P1 to improve the production of EPSs and further enhance the DBP adsorption capability. Compared with P1, the CPS production in capA overexpressed strain was increased by 11.3 mg/l, and the EPS thickness was increased from 0.0786 ± 0.0224 μm in P1 to 0.1160 ± 0.0480 μm in P1-capA. These increases caused the DBP adsorption ratio of P1-capA to be doubled. Overall, the findings in this study provide a safe method for the adsorption and removal of DBP.
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Affiliation(s)
- Wei-Bing Liu
- Lab of Biosystems and Microanalysis, Biomedical Nanotechnology Center, State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, P.R. China
| | - Zhi-Wei Lin
- Lab of Biosystems and Microanalysis, Biomedical Nanotechnology Center, State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, P.R. China
| | - Ying Zhou
- Lab of Biosystems and Microanalysis, Biomedical Nanotechnology Center, State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, P.R. China,Corresponding authors Y. Zhou E-mail:
| | - Bang-Ce Ye
- Lab of Biosystems and Microanalysis, Biomedical Nanotechnology Center, State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, P.R. China,
B.-C. Ye Phone: +86-21-64253832 E-mail:
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41
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Bancalari E, Gatti M, Bottari B, Mora D, Arioli S. Disclosing Lactobacillus delbrueckii subsp. bulgaricus intraspecific diversity in exopolysaccharides production. Food Microbiol 2021; 102:103924. [PMID: 34809950 DOI: 10.1016/j.fm.2021.103924] [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: 06/29/2021] [Revised: 09/16/2021] [Accepted: 10/14/2021] [Indexed: 11/27/2022]
Abstract
Exopolysaccharides production by 3 ropy strains of Lactobacillus delbrueckii subsp. bulgaricus of dairy origin was evaluated in synthetic medium by combining different approaches: impedometric measurements, fluorescent microscopy and flow cytometry analyses. The evaluation of ΔE by impedometric measurement (E%max-E%40h) allowed the detection of EPS production in synthetic medium, but the differences in EPS production kinetic was highlighted by flow cytometry analysis and fluorescent microcopy. This approach enabled us to unravel the diversity in EPS synthesis and release into the laboratory medium during the growth of the strains. Our results showed that the maximum EPS production occurred after 8 h of incubation, when cells were in late exponential growth phase. Furthermore, flow cytometry analysis revealed that only part of the cell population could be identified as EPS producer or as EPS-bounded cell. Therefore, the combined approach used, allowed us to define at the same time the kinetics of EPS production and release by three strains belonging to the same species and, highlight that the production of EPS depends also on the number of EPS-producing cells within the same population. This approach could be useful for the selection of strains to be used as starter cultures in dairy products where EPS production is considered an important feature.
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Affiliation(s)
- Elena Bancalari
- Department of Food and Drug, University of Parma (Italy), Italy.
| | - Monica Gatti
- Department of Food and Drug, University of Parma (Italy), Italy
| | | | - Diego Mora
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milano (Italy), Italy
| | - Stefania Arioli
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milano (Italy), Italy
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42
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Surber G, Spiegel T, Dang BP, Wolfschoon Pombo A, Rohm H, Jaros D. Cream cheese made with exopolysaccharide-producing Lactococcus lactis: Impact of strain and curd homogenization pressure on texture and syneresis. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110664] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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43
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Akhtach S, Tabia Z, Bricha M, Belkhou R, Mabrouk KE. Investigation on exopolysaccharide production by Lacticaseibacillus rhamnosus P14 isolated from Moroccan raw cow's milk. J Food Sci 2021; 86:4840-4850. [PMID: 34642967 DOI: 10.1111/1750-3841.15941] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2021] [Revised: 09/06/2021] [Accepted: 09/09/2021] [Indexed: 11/29/2022]
Abstract
Twenty-four strains were isolated from 50 samples of raw cow's milk originated from different regions of Morocco. After different screening methods, one strain was selected as the highest exopolysaccharide (EPS)-producing isolate and was identified by 16S rDNA sequencing as Lacticaseibacillus rhamnosus P14. Moreover, the EPS-producing ability, bacterial growth, and pH of the medium were monitored. The optimization of culture conditions indicated that the high yield of EPS was 685.14 mg/L obtained at 42°C, with lactose as a carbon source. The characterization study showed that the purified EPS consisted of one main fraction that contained 97.67% of carbohydrates. Furthermore, the EPS was identified as a homogeneous polysaccharide, mainly composed of glucose. These results demonstrated the high EPS production ability of the selected L. rhamnosus P14, representing a promising candidate to improve the textural and sensory properties of fermented food.
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Affiliation(s)
- Sihame Akhtach
- Euromed Research Center, Euromed University of Fez, Eco-Campus, Fez, Morocco.,Laboratory of Biotechnology, Environment, Agri-Food, and Health (LBEAS), High School of Technology, Sidi Mohamed Ben Abdallah University, Atlas Fez, Morocco
| | - Zakaria Tabia
- Euromed Research Center, Euromed University of Fez, Eco-Campus, Fez, Morocco
| | - Meriem Bricha
- Euromed Research Center, Euromed University of Fez, Eco-Campus, Fez, Morocco
| | - Rajae Belkhou
- Laboratory of Biotechnology, Environment, Agri-Food, and Health (LBEAS), High School of Technology, Sidi Mohamed Ben Abdallah University, Atlas Fez, Morocco
| | - Khalil El Mabrouk
- Euromed Research Center, Euromed University of Fez, Eco-Campus, Fez, Morocco
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44
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Heck AJ, Schäfer J, Nöbel S, Hinrichs J. Fat-free fermented concentrated milk products as milk protein-based microgel dispersions: Particle characteristics as key drivers of textural properties. Compr Rev Food Sci Food Saf 2021; 20:6057-6088. [PMID: 34494713 DOI: 10.1111/1541-4337.12829] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2021] [Revised: 06/28/2021] [Accepted: 07/23/2021] [Indexed: 11/29/2022]
Abstract
The popularity of fat-free fermented concentrated milk products, such as fresh cheeses and high-protein yogurt, has increased over the recent years, attributed to greater availability and improvements in taste and texture. These improvements have been achieved through modifications and new developments in processing technologies, for example, higher heat treatment intensities and incorporating different membrane filtration technologies. Though numerous processing parameters are discussed in the literature, as well as reasons behind the developments, detailed examinations of how process modifications affect the final textural attributes of these products are lacking. To draw links between processing parameters and texture, we review the literature on fat-free fermented concentrated milk products from the perspective of fermented milk protein-based microgel particles as the basic structural unit. At each main processing step, relationships between process parameters, micro- and macrostructural and sensory (textural) properties are discussed.An overview of particle characteristics that drive structural changes at each processing step is developed in relation to textural characteristics. Using this approach of assessing relationships between structural characteristics of concentrated dispersions of fat-free fermented milk protein-based microgel particles and processing parameters provides a basic context for the selection of optimal parameters to achieve a desired texture.
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Affiliation(s)
- Anisa J Heck
- Department of Soft Matter Science and Dairy Technology, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Johannes Schäfer
- Department of Soft Matter Science and Dairy Technology, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Stefan Nöbel
- Department of Soft Matter Science and Dairy Technology, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany.,Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institute, Kiel, Germany
| | - Jörg Hinrichs
- Department of Soft Matter Science and Dairy Technology, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
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45
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Ahmad I, Xiong Z, Hanguo X, Khalid N, Rasul Suleria HA. Effect of enzymatically hydrolyzed potato powder on quality characteristics of stirred yogurt during cold storage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15690] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ishtiaq Ahmad
- College of Food Science and Technology Huazhong Agricultural University Wuhan PR China
| | - Zhouyi Xiong
- Fisheries Research Institute Wuhan Academy of Agricultural Sciences Wuhan PR China
| | - Xiong Hanguo
- College of Food Science and Technology Huazhong Agricultural University Wuhan PR China
| | - Nauman Khalid
- School of Food and Agricultural Sciences University of Management and Technology Lahore Pakistan
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46
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Relationship between total cell counts and exopolysaccharide production of Streptococcus thermophilus T9 in reconstituted skim milk. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111775] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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47
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Zayed A, Mansour MK, Sedeek MS, Habib MH, Ulber R, Farag MA. Rediscovering bacterial exopolysaccharides of terrestrial and marine origins: novel insights on their distribution, biosynthesis, biotechnological production, and future perspectives. Crit Rev Biotechnol 2021; 42:597-617. [PMID: 34320886 DOI: 10.1080/07388551.2021.1942779] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Bacteria exist in colonies as aggregates or associated with surfaces forming biofilms rather than planktonic cells. Living in such a unique manner is always mediated via a matrix of extracellular polymeric substances, which are composed mainly of polysaccharides or specifically exopolysaccharides (EPS). Biofilm formation and hence EPS production are affected by biotic and abiotic factors inducing/inhibiting several involved genes and other molecules. In addition, various aspects of bacterial EPS regarding: physiological functions, molecular weight, and chemical composition were demonstrated. Recent investigations have revealed a wide spectrum of EPS chemical and physicochemical properties showing promising applications in different industrial sectors. For instance, lactic acid bacteria (LAB)- and marine-derived EPS exhibit: immunomodulatory, antioxidant, antitumor, bioremediation of heavy metals, as well as thickening and viscosity modifiers in the food industry. However, bacterial EPS have not yet been commercially implemented, in contrast to plant-derived analogues. The current review aims to rediscover the EPS structural and biosynthetic features derived from marine and terrestrial bacteria, and applications as well.
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Affiliation(s)
- Ahmed Zayed
- Pharmacognosy Department, College of Pharmacy, Tanta University, Tanta, Egypt.,Institute of Bioprocess Engineering, Technical University of Kaiserslautern, Kaiserslautern, Germany
| | - Mai K Mansour
- Department of Medicinal Plants and Natural Products, National Organization for Drug Control and Research, Giza, Egypt
| | - Mohamed S Sedeek
- Pharmacognosy Department, College of Pharmacy, Cairo University, Cairo, Egypt
| | - Mohamed H Habib
- Department of Microbiology and Immunology, Faculty of Pharmacy, Cairo University, Cairo, Egypt
| | - Roland Ulber
- Institute of Bioprocess Engineering, Technical University of Kaiserslautern, Kaiserslautern, Germany
| | - Mohamed A Farag
- Pharmacognosy Department, College of Pharmacy, Cairo University, Cairo, Egypt.,Chemistry Department, School of Sciences and Engineering, The American University in Cairo, New Cairo, Egypt
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48
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Zhai Z, Xie S, Zhang H, Yi H, Hao Y. Homologous Over-Expression of Chain Length Determination Protein EpsC Increases the Molecular Weight of Exopolysaccharide in Streptococcus thermophilus 05-34. Front Microbiol 2021; 12:696222. [PMID: 34354691 PMCID: PMC8329376 DOI: 10.3389/fmicb.2021.696222] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2021] [Accepted: 06/29/2021] [Indexed: 11/30/2022] Open
Abstract
In Streptococcus thermophilus, EpsC is a polysaccharide co-polymerase which is involved in determining the chain length of EPS synthesized by the Wzx/Wzy-dependent pathway. Our previous study found that there was a positive correlation between transcription level of epsC and molecular weight of EPS in S. thermophilus 05-34. To further investigate the effects of EpsC on EPS biosynthesis, this gene was over-expressed in S. thermophilus 05-34 in this study. Reverse transcription qPCR and Western blotting confirmed the successful transcription and translation of epsC in 05-34, respectively. The yield of EPS was not affected by the over-expression of EpsC. Gas chromatography-mass spectrometry (GC-MS) showed that the monosaccharide composition was still composed of galactose and glucose in a molar ratio of 1.0:0.8, whereas high performance gel permeation chromatography (HPGPC) indicated that the molecular weight of EPS was increased from 4.62 × 105 Da to 9.17 × 105 Da by the over-expression of EpsC. In addition, S. thermophilus 05epsC which could produce higher molecular weight EPS improved the viscoelasticity and water-holding capacity of yogurt, but significantly reduced the level of syneresis in yogurt. In summary, these results indicated that homologous over-expression of EpsC in S. thermophilus could increase the molecular weight of EPS and improve the microrheological or physical properties of yogurt.
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Affiliation(s)
- Zhengyuan Zhai
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Municipality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Shuxin Xie
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Hongxing Zhang
- Department of Food Science, Beijing University of Agriculture, Beijing, China
| | - Huaxi Yi
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Yanling Hao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Municipality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
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49
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Abarquero D, Renes E, Fresno JM, Tornadijo ME. Study of exopolysaccharides from lactic acid bacteria and their industrial applications: a review. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15227] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Daniel Abarquero
- Department of Food Hygiene and Technology Faculty of Veterinary Science University of León León 24071 Spain
| | - Erica Renes
- Department of Food Hygiene and Technology Faculty of Veterinary Science University of León León 24071 Spain
| | - José María Fresno
- Department of Food Hygiene and Technology Faculty of Veterinary Science University of León León 24071 Spain
| | - María Eugenia Tornadijo
- Department of Food Hygiene and Technology Faculty of Veterinary Science University of León León 24071 Spain
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50
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Tiwari S, Kavitake D, Devi PB, Halady Shetty P. Bacterial exopolysaccharides for improvement of technological, functional and rheological properties of yoghurt. Int J Biol Macromol 2021; 183:1585-1595. [PMID: 34044028 DOI: 10.1016/j.ijbiomac.2021.05.140] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2020] [Revised: 04/18/2021] [Accepted: 05/20/2021] [Indexed: 11/27/2022]
Abstract
Exopolysaccharides (EPS) are known to have technological and functional applications in food industry including dairy based products such as yoghurt. Yoghurt is a widely consumed dairy based product due to pleasant taste and texture, as well as a source of nutrients and bioactive compounds. At the same time, structural, rheological and sensorial properties are important in the production of good quality yoghurt. Various natural hydrocolloids including EPS with stabilizing and texture enhancing properties could be useful in enhancing these desirable properties. Apart from that, EPS may enhance various other functional properties of yoghurt such as antioxidant and prebiotic potential. Based on its prebiotic property, symbiotic products could be developed by combining EPS and probiotic bacterial strains. EPS has potential to provide physical and micro structural stability, thereby enhancing the protein distribution and viscoelastic properties. Main focus of the present review is to provide an insight on the action of EPS as a functional hydrocolloid on the technological, rheological and functional properties of yoghurt and related products.
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Affiliation(s)
- Swati Tiwari
- Department of Food Science and Technology, Pondicherry University, Pondicherry 605014, India
| | - Digambar Kavitake
- Department of Food Science and Technology, Pondicherry University, Pondicherry 605014, India
| | - Palanisamy Bruntha Devi
- Department of Food Science and Technology, Pondicherry University, Pondicherry 605014, India
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