1
|
Jena R, Choudhury PK. Bifidobacteria in Fermented Dairy Foods: A Health Beneficial Outlook. Probiotics Antimicrob Proteins 2023:10.1007/s12602-023-10189-w. [PMID: 37979040 DOI: 10.1007/s12602-023-10189-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 11/08/2023] [Indexed: 11/19/2023]
Abstract
Bifidobacteria, frequently present in the human gastrointestinal tract, play a crucial role in preserving gut health and are mostly recognized as beneficial probiotic microorganisms. They are associated with fermenting complex carbohydrates, resulting in the production of short-chain fatty acids, bioactive peptides, exopolysaccharides, and vitamins, which provide energy and contribute to gut homeostasis. In light of these findings, research in food processing technologies has harnessed probiotic bacteria such as lactobacilli and bifidobacteria for the formulation of a wide range of fermented dairy products, ensuring their maximum survival and contributing to the development of distinctive quality characteristics and therapeutic benefits. Despite the increased interest in probiotic dairy products, introducing bifidobacteria into the dairy food chain has proved to be complicated. However, survival of Bifidobacterium species is conditioned by strain of bacteria used, metabolic interactions with lactic acid bacteria (LAB), fermentation parameters, and the temperature of storage and preservation of the dairy products. Furthermore, fortification of dairy foods and whey beverages with bifidobacteria have ability to change physicochemical and rheological properties beyond economic value of dairy products. In summary, this review underscores the significance of bifidobacteria as probiotics in diverse fermented dairy foods and accentuates their positive impact on human health. By enhancing our comprehension of the beneficial repercussions associated with the consumption of bifidobacteria-rich products, we aim to encourage individuals to embrace these probiotics as a means of promoting holistic health.
Collapse
Affiliation(s)
- Rajashree Jena
- Department of Dairy Technology, School of Agricultural and Bioengineering, Centurion University of Technology and Management, Paralakhemundi, Odisha, 761211, India
| | - Prasanta Kumar Choudhury
- Department of Dairy Technology, School of Agricultural and Bioengineering, Centurion University of Technology and Management, Paralakhemundi, Odisha, 761211, India.
| |
Collapse
|
2
|
Gérard A, El-Hajjaji S, Burteau S, Fall PA, Pirard B, Taminiau B, Daube G, Sindic M. Study of the microbial diversity of a panel of Belgian artisanal cheeses associated with challenge studies for Listeria monocytogenes. Food Microbiol 2021; 100:103861. [PMID: 34416961 DOI: 10.1016/j.fm.2021.103861] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2021] [Revised: 05/05/2021] [Accepted: 06/13/2021] [Indexed: 12/29/2022]
Abstract
High throughput sequencing could become a powerful tool in food safety. This study was the first to investigate artisanal cheeses from Belgium (31 batches) using metagenetics, in relation to Listeria monocytogenes growth data acquired during a previous project. Five cheese types were considered, namely unripened acid-curd cheeses, smear- and mold-ripened soft cheeses, and Gouda-type and Saint-Paulin-type cheeses. Each batch was analyzed in triplicate the first and the last days of storage at 8 °C. Globally, 2697 OTUs belonging to 277 genera and to 15 phyla were identified. Lactococcus was dominant in all types, but Streptococcus was co-dominant in smear-ripened soft cheeses and Saint-Paulin-type cheeses. The dominant population was not always associated with added starter cultures. Bacterial richness and diversity were significantly higher in both types of soft cheeses than in other categories, including particular genera like Prevotella, Faecalibacterium and Hafnia-Obesumbacterium in mold-ripened cheeses and Brevibacterium, Brachybacterium, Microbacterium, Bacteroides, Corynebacterium, Marinilactibacillus, Fusobacterium, Halomonas and Psychrobacter in smear-ripened soft cheeses. A strong correlation was observed between no growth of L. monocytogenes in a smear-ripened cheese and the presence of an unknown Fusobacterium (relative abundance around 10%). This in silico correlation should be confirmed by further experiments in vitro and in situ.
Collapse
Affiliation(s)
- Amaury Gérard
- Laboratory of Quality and Safety of Agro-Food Products, Gembloux Agro-Bio Tech, University of Liège, Passage des Déportés, 2, 5030, Gembloux, Belgium.
| | - Soundous El-Hajjaji
- Laboratory of Quality and Safety of Agro-Food Products, Gembloux Agro-Bio Tech, University of Liège, Passage des Déportés, 2, 5030, Gembloux, Belgium
| | - Sophie Burteau
- Genalyse Partner sa, rue Hayeneux, 62, 4040, Herstal, Belgium
| | | | - Barbara Pirard
- Faculty of Veterinary Medicine, Food Science Department, FARAH, University of Liège, Sart-Tilman, B43b, 4000, Liège, Belgium
| | - Bernard Taminiau
- Faculty of Veterinary Medicine, Food Science Department, FARAH, University of Liège, Sart-Tilman, B43b, 4000, Liège, Belgium
| | - Georges Daube
- Faculty of Veterinary Medicine, Food Science Department, FARAH, University of Liège, Sart-Tilman, B43b, 4000, Liège, Belgium
| | - Marianne Sindic
- Laboratory of Quality and Safety of Agro-Food Products, Gembloux Agro-Bio Tech, University of Liège, Passage des Déportés, 2, 5030, Gembloux, Belgium
| |
Collapse
|
3
|
Zhang X, Hao X, Wang H, Li X, Liu L, Yang W, Zhao M, Wang L, Massounga Bora AF. The effects of Lactobacillus plantarum combined with inulin on the physicochemical properties and sensory acceptance of low-fat Cheddar cheese during ripening. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2020.104947] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
|
4
|
Frakolaki G, Giannou V, Kekos D, Tzia C. A review of the microencapsulation techniques for the incorporation of probiotic bacteria in functional foods. Crit Rev Food Sci Nutr 2020; 61:1515-1536. [DOI: 10.1080/10408398.2020.1761773] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
- Georgia Frakolaki
- Laboratory of Food Chemistry and Technology, National Technical University of Athens School of Chemical Engineering, Athens, Greece
| | - Virginia Giannou
- Laboratory of Food Chemistry and Technology, National Technical University of Athens School of Chemical Engineering, Athens, Greece
| | - Dimitrios Kekos
- Biotechnology Laboratory, School of Chemical Engineering, National Technical University of Athens, Polytechnioupoli Zografou, Athens, Greece
| | - Constantina Tzia
- Laboratory of Food Chemistry and Technology, National Technical University of Athens School of Chemical Engineering, Athens, Greece
| |
Collapse
|
5
|
Homayouni A, Ansari F, Azizi A, Pourjafar H, Madadi M. Cheese as a Potential Food Carrier to Deliver Probiotic Microorganisms into the Human Gut: A Review. CURRENT NUTRITION & FOOD SCIENCE 2020. [DOI: 10.2174/1573401314666180817101526] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
:
This review presents the industrial manufacture and applications of cheese for the delivery
of probiotic microorganisms into the human gut. Initially, important benefits of probiotics and advantageous
characteristics of cheese for the delivery of probiotic microorganisms into the human gut in
comparison with the other fermented milk products are discussed. Fresh and ripened cheeses are also
separately argued followed by discussing queries respecting the viability of probiotic bacteria into these
cheeses. Since fresh cheese has been demonstrated as more suitable carriers for probiotic microorganisms,
factories are recommended producing it in large quantities.
Collapse
Affiliation(s)
- Aziz Homayouni
- Department of Food Science and Technology, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Fereshteh Ansari
- Research Center for Evidence-Based Medicine, Health Management and Safety Promotion Research Institute, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Aslan Azizi
- Department of Food Engineering, Ministry of Jihad Agriculture, Karaj, Iran
| | - Hadi Pourjafar
- Department of Food Sciences and Nutrition, Maragheh University of Medical Sciences, Maragheh, Iran
| | | |
Collapse
|
6
|
Wang J, Wu T, Fang X, Yang Z. Manufacture of low-fat Cheddar cheese by exopolysaccharide-producing Lactobacillus plantarum JLK0142 and its functional properties. J Dairy Sci 2019; 102:3825-3838. [DOI: 10.3168/jds.2018-15154] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2018] [Accepted: 12/27/2018] [Indexed: 12/16/2022]
|
7
|
Peirotén A, Gaya P, Arqués JL, Medina M, Rodríguez E. Technological Properties of Bifidobacterial Strains Shared by Mother and Child. BIOMED RESEARCH INTERNATIONAL 2019; 2019:9814623. [PMID: 30793000 PMCID: PMC6354206 DOI: 10.1155/2019/9814623] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 08/03/2018] [Revised: 12/20/2018] [Accepted: 12/27/2018] [Indexed: 01/23/2023]
Abstract
Technological processes in the dairy industry and the further passage through the gastrointestinal tract could impair viability and functionality of probiotic bifidobacteria. In the present work, the growth in milk of nine bifidobacterial strains shared by mother and child, their survival to freeze-drying and cold storage, and their behavior in a model cheese were investigated. All the strains exhibited high stability to the technological conditions studied when compared with two commercial strains. Bifidobacterium breve INIA P734 and Bifidobacterium bifidum INIA P671 as adjunct cultures maintained high stability during manufacture and ripening of cheese. Both strains showed, at the end of ripening period, resistance to simulated gastrointestinal conditions. Moreover, their presence did not affect negatively the quality of cheese. B. breve INIA P734 and B. bifidum INIA P671 could be considered as potential candidates for their use in cheese as adjunct cultures.
Collapse
Affiliation(s)
- Angela Peirotén
- Departamento de Tecnología de Alimentos, INIA, Ctra. de La Coruña Km 7, 28040 Madrid, Spain
| | - Pilar Gaya
- Departamento de Tecnología de Alimentos, INIA, Ctra. de La Coruña Km 7, 28040 Madrid, Spain
| | - Juan Luis Arqués
- Departamento de Tecnología de Alimentos, INIA, Ctra. de La Coruña Km 7, 28040 Madrid, Spain
| | - Margarita Medina
- Departamento de Tecnología de Alimentos, INIA, Ctra. de La Coruña Km 7, 28040 Madrid, Spain
| | - Eva Rodríguez
- Departamento de Tecnología de Alimentos, INIA, Ctra. de La Coruña Km 7, 28040 Madrid, Spain
| |
Collapse
|
8
|
Le Barz M, Daniel N, Varin TV, Naimi S, Demers-Mathieu V, Pilon G, Audy J, Laurin É, Roy D, Urdaci MC, St-Gelais D, Fliss I, Marette A. In vivo screening of multiple bacterial strains identifies Lactobacillus rhamnosus Lb102 and Bifidobacterium animalis ssp. lactis Bf141 as probiotics that improve metabolic disorders in a mouse model of obesity. FASEB J 2018; 33:4921-4935. [PMID: 30596521 DOI: 10.1096/fj.201801672r] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Given the growing evidence that gut dysfunction, including changes in gut microbiota composition, plays a critical role in the development of inflammation and metabolic diseases, the identification of novel probiotic bacteria with immunometabolic properties has recently attracted more attention. Herein, bacterial strains were first isolated from dairy products and human feces and then screened in vitro for their immunomodulatory activity. Five selected strains were further analyzed in vivo, using a mouse model of diet-induced obesity. C57BL/6 mice were fed a high-fat high-sucrose diet, in combination with 1 of 3 Lactobacillus strains (Lb38, L. plantarum; L79, L. paracasei/casei; Lb102, L. rhamnosus) or Bifidobacterium strains (Bf26, Bf141, 2 different strains of B. animalis ssp. lactis species) administered for 8 wk at 109 colony-forming units/d. Whereas 3 strains showed only modest (Lb38, Bf26) or no (L79) effects, Lb102 and Bf141 reduced diet-induced obesity, visceral fat accretion, and inflammation, concomitant with improvement of glucose tolerance and insulin sensitivity. Further analysis revealed that Lb102 and Bf141 enhanced intestinal integrity markers in association with selective changes in gut microbiota composition. We have thus identified 2 new potential probiotic bacterial strains with immunometabolic properties to alleviate obesity development and associated metabolic disturbances.-Le Barz, M., Daniel, N., Varin, T. V., Naimi, S., Demers-Mathieu, V., Pilon, G., Audy, J., Laurin, E., Roy, D., Urdaci, M. C., St-Gelais, D., Fliss, I, Marette, A. In vivo screening of multiple bacterial strains identifies Lactobacillus rhamnosus Lb102 and Bifidobacterium animalis ssp. lactis Bf141 as probiotics that improve metabolic disorders in a mouse model of obesity.
Collapse
Affiliation(s)
- Mélanie Le Barz
- Department of Medicine, Faculty of Medicine, Cardiology Axis of the Québec Heart and Lung Institute Research Centre, Laval University, Québec, Canada.,Institute of Nutrition and Functional Foods, Laval University, Québec, Canada.,Unité Mixte de Recherche 5248, Laboratory of Microbiology and Applied Biochemistry, University of Bordeaux, Gradignan, France
| | - Noëmie Daniel
- Department of Medicine, Faculty of Medicine, Cardiology Axis of the Québec Heart and Lung Institute Research Centre, Laval University, Québec, Canada.,Institute of Nutrition and Functional Foods, Laval University, Québec, Canada
| | - Thibault V Varin
- Department of Medicine, Faculty of Medicine, Cardiology Axis of the Québec Heart and Lung Institute Research Centre, Laval University, Québec, Canada.,Institute of Nutrition and Functional Foods, Laval University, Québec, Canada
| | - Sabrine Naimi
- Institute of Nutrition and Functional Foods, Laval University, Québec, Canada.,Dairy Science and Technology Research Centre, Laval University, Quebec, Canada
| | - Véronique Demers-Mathieu
- Institute of Nutrition and Functional Foods, Laval University, Québec, Canada.,Dairy Science and Technology Research Centre, Laval University, Quebec, Canada.,Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, Saint-Hyacinthe, Canada
| | - Geneviève Pilon
- Department of Medicine, Faculty of Medicine, Cardiology Axis of the Québec Heart and Lung Institute Research Centre, Laval University, Québec, Canada.,Institute of Nutrition and Functional Foods, Laval University, Québec, Canada
| | - Julie Audy
- Agropur Cooperative, Saint-Hubert, Quebec, Canada; and
| | | | - Denis Roy
- Institute of Nutrition and Functional Foods, Laval University, Québec, Canada
| | - Maria C Urdaci
- Unité Mixte de Recherche 5248, Laboratory of Microbiology and Applied Biochemistry, University of Bordeaux, Gradignan, France
| | - Daniel St-Gelais
- Institute of Nutrition and Functional Foods, Laval University, Québec, Canada.,Dairy Science and Technology Research Centre, Laval University, Quebec, Canada.,Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, Saint-Hyacinthe, Canada
| | - Ismaïl Fliss
- Institute of Nutrition and Functional Foods, Laval University, Québec, Canada.,Dairy Science and Technology Research Centre, Laval University, Quebec, Canada
| | - André Marette
- Department of Medicine, Faculty of Medicine, Cardiology Axis of the Québec Heart and Lung Institute Research Centre, Laval University, Québec, Canada.,Institute of Nutrition and Functional Foods, Laval University, Québec, Canada
| |
Collapse
|
9
|
Jurado M, Ruiz-Navarro P. Effects of fungal growth on the firmness of a cheese analogue formulated with different casein-to-fat ratios. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.12.016] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
10
|
Bullard J, St-Gelais D, Turgeon SL. Production of set yoghurts using thermophilic starters composed of two strains with different growth biocompatibilities and producing different exopolysaccharides. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2017.12.004] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
11
|
Yu J, Hui W, Cao C, Pan L, Zhang H, Zhang W. Integrative Genomic and Proteomic Analysis of the Response of Lactobacillus casei Zhang to Glucose Restriction. J Proteome Res 2018; 17:1290-1299. [DOI: 10.1021/acs.jproteome.7b00886] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Jie Yu
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of
Education and §Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Inner Mongolia Agricultural University, Inner Mongolia, Huhhot 010018, China
| | - Wenyan Hui
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of
Education and §Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Inner Mongolia Agricultural University, Inner Mongolia, Huhhot 010018, China
| | - Chenxia Cao
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of
Education and §Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Inner Mongolia Agricultural University, Inner Mongolia, Huhhot 010018, China
| | - Lin Pan
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of
Education and §Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Inner Mongolia Agricultural University, Inner Mongolia, Huhhot 010018, China
| | - Heping Zhang
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of
Education and §Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Inner Mongolia Agricultural University, Inner Mongolia, Huhhot 010018, China
| | - Wenyi Zhang
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of
Education and §Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Inner Mongolia Agricultural University, Inner Mongolia, Huhhot 010018, China
| |
Collapse
|
12
|
Paradeshi JS, Patil SN, Koli SH, Chaudhari BL. Effect of copper on probiotic properties ofLactobacillus helveticusCD6. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12384] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Jayasinh S Paradeshi
- Department of Microbiology; School of Life Sciences; North Maharashtra University; Jalgaon 425 001 India
| | - Sandeep N Patil
- Department of Microbiology; School of Life Sciences; North Maharashtra University; Jalgaon 425 001 India
| | - Sunil H Koli
- Department of Microbiology; School of Life Sciences; North Maharashtra University; Jalgaon 425 001 India
| | - Bhushan L Chaudhari
- Department of Microbiology; School of Life Sciences; North Maharashtra University; Jalgaon 425 001 India
| |
Collapse
|