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Wu Q, Kan J, Cui Z, Ma Y, Liu X, Dong R, Huang D, Chen L, Du J, Fu C. Understanding the nutritional benefits through plant proteins-probiotics interactions: mechanisms, challenges, and perspectives. Crit Rev Food Sci Nutr 2024:1-19. [PMID: 38922612 DOI: 10.1080/10408398.2024.2369694] [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: 06/27/2024]
Abstract
The nutritional benefits of combining probiotics with plant proteins have sparked increasing research interest and drawn significant attention. The interactions between plant proteins and probiotics demonstrate substantial potential for enhancing the functionality of plant proteins. Fermented plant protein foods offer a unique blend of bioactive components and beneficial microorganisms that can enhance gut health and combat chronic diseases. Utilizing various probiotic strains and plant protein sources opens doors to develop innovative probiotic products with enhanced functionalities. Nonetheless, the mechanisms and synergistic effects of these interactions remain not fully understood. This review aims to delve into the roles of promoting health through the intricate interplay of plant proteins and probiotics. The regulatory mechanisms have been elucidated to showcase the synergistic effects, accompanied by a discussion on the challenges and future research prospects. It is essential to recognize that the interactions between plant proteins and probiotics encompass multiple mechanisms, highlighting the need for further research to address challenges in achieving a comprehensive understanding of these mechanisms and their associated health benefits.
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Affiliation(s)
- Qiming Wu
- Nutrilite Health Institute, Shanghai, China
| | - Juntao Kan
- Nutrilite Health Institute, Shanghai, China
| | - Zhengying Cui
- Department of Food Science and Technology, National University of Singapore Suzhou Research Institute, Suzhou, China
| | - Yuchen Ma
- Department of Food Science and Technology, National University of Singapore Suzhou Research Institute, Suzhou, China
| | - Xin Liu
- Department of Food Science and Technology, National University of Singapore Suzhou Research Institute, Suzhou, China
| | - Ruifang Dong
- Department of Food Science and Technology, National University of Singapore Suzhou Research Institute, Suzhou, China
| | - Dejian Huang
- Department of Food Science and Technology, National University of Singapore Suzhou Research Institute, Suzhou, China
- Department of Food Science and Technology, National University of Singapore, Singapore
| | - Lin Chen
- School of Chemistry, Chemical Engineering and Biotechnology, Nanyang Technological University, Singapore
| | - Jun Du
- Nutrilite Health Institute, Shanghai, China
| | - Caili Fu
- Department of Food Science and Technology, National University of Singapore Suzhou Research Institute, Suzhou, China
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2
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Zou XZ, Gong LC, Li TT, Lv SY, Wang J. Optimization of fermentation conditions for the production of γ-aminobutyric acid by Lactobacillus hilgardii GZ2 from traditional Chinese fermented beverage system. Bioprocess Biosyst Eng 2024; 47:957-969. [PMID: 38717593 DOI: 10.1007/s00449-024-03028-x] [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: 12/20/2023] [Accepted: 04/30/2024] [Indexed: 05/19/2024]
Abstract
γ-Aminobutyric acid (GABA) is a crucial neurotransmitter with wide application prospects. In this study, we focused on a GABA-producing strain from a traditional Chinese fermented beverage system. Among the six isolates, Lactobacillus hilgardii GZ2 exhibited the greatest ability to produce GABA in the traditional Chinese fermented beverage system. To increase GABA production, we optimized carbon sources, nitrogen sources, temperature, pH, and monosodium glutamate and glucose concentrations and conducted fed-batch fermentation. The best carbon and nitrogen sources for GABA production and cell growth were glucose, yeast extract and tryptone. Gradual increases in GABA were observed as the glucose and monosodium glutamate concentrations increased from 10 g/L to 50 g/L. During fed-batch fermentation, lactic acid was used to maintain the pH at 5.56, and after feeding with 0.03 g/mL glucose and 0.4 g/mL sodium glutamate for 72 h, the GABA yield reached 239 g/L. This novel high-GABA-producing strain holds great potential for the industrial production of GABA, as well as the development of health-promoting functional foods and medical fields.
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Affiliation(s)
- Xiao-Zhou Zou
- Jiangsu Key Laboratory of Sericultural and Animal Biotechnology, School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, 212100, People's Republic of China
| | - Lu-Chan Gong
- Jiangsu Key Laboratory of Sericultural and Animal Biotechnology, School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, 212100, People's Republic of China
- Key Laboratory of Silkworm and Mulberry Genetic Improvement, Ministry of Agricultural and Rural Affairs, Sericultural Scientific Research Center, Chinese Academy of Agricultural Sciences, Zhenjiang, 212100, People's Republic of China
| | - Ting-Ting Li
- Jiangsu Key Laboratory of Sericultural and Animal Biotechnology, School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, 212100, People's Republic of China
| | - Shu-Yi Lv
- Jiangsu Key Laboratory of Sericultural and Animal Biotechnology, School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, 212100, People's Republic of China
| | - Jun Wang
- Jiangsu Key Laboratory of Sericultural and Animal Biotechnology, School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, 212100, People's Republic of China.
- Key Laboratory of Silkworm and Mulberry Genetic Improvement, Ministry of Agricultural and Rural Affairs, Sericultural Scientific Research Center, Chinese Academy of Agricultural Sciences, Zhenjiang, 212100, People's Republic of China.
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3
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Yang J, Xiong W, Yao Y, Zhang N, Wang L. Effect of Lactobacillus plantarum fermentation on the physicochemical properties and flavor of rice protein-carboxymethylcellulose complexes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:6826-6836. [PMID: 37278398 DOI: 10.1002/jsfa.12766] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/16/2023] [Revised: 05/19/2023] [Accepted: 06/03/2023] [Indexed: 06/07/2023]
Abstract
BACKGROUND Fermentation is known to enhance the nutritional profile and confer unique flavors to products. However, the resultant effects on stability and physicochemical properties remain unexplored. RESULTS This study aims to elucidate the influence of fermentation on the stability and organoleptic characteristics of a rice protein beverage stabilized by carboxymethyl cellulose (CMC). The findings revealed that the average aggregate size escalated from 507 to 870 nm, concurrently exhibiting a significant increase in surface potential. The aggregation enhancement was substantiated by evident morphological changes and confocal laser scanning microscopical (CLSM) observations. A negative correlation was discerned between the physical stability of the beverage and fermentation duration. Moreover, flavor analysis of the beverage post a 3 h fermentation period highlighted an increase in aromatic ester compounds, thereby intensifying the aroma. CONCLUSION The study corroborates that fermentation can detrimentally influence product stability while concurrently improving its flavor profile. By establishing a mix ratio of 10:1 for rice protein and CMC and forming a relatively stable system through electrostatic interaction at a pH of 5.4, a flavorful rice protein beverage can be derived post 3 h-fermentation process. These findings offer insights into the impact of varying fermentation durations on the stability and flavor of polysaccharide-based rice protein beverages. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Jing Yang
- College of Food Engineering, Harbin University of Commerce, Harbin, People's Republic of China
| | - Wenfei Xiong
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, People's Republic of China
| | - Yijun Yao
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, People's Republic of China
| | - Na Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin, People's Republic of China
| | - Lifeng Wang
- College of Food Engineering, Harbin University of Commerce, Harbin, People's Republic of China
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, People's Republic of China
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4
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Sun Y, Mehmood A, Giampieri F, Battino MA, Chen X. Insights into the cellular, molecular, and epigenetic targets of gamma-aminobutyric acid against diabetes: a comprehensive review on its mechanisms. Crit Rev Food Sci Nutr 2023:1-18. [PMID: 37694998 DOI: 10.1080/10408398.2023.2255666] [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: 09/12/2023]
Abstract
Diabetes is a metabolic disease due to impaired or defective insulin secretion and is considered one of the most serious chronic diseases worldwide. Gamma-aminobutyric acid (GABA) is a naturally occurring non-protein amino acid commonly present in a wide range of foods. A number of studies documented that GABA has good anti-diabetic potential. This review summarized the available dietary sources of GABA as well as animal and human studies on the anti-diabetic properties of GABA, while also discussing the underlying mechanisms. GABA may modulate diabetes through various pathways such as inhibiting the activities of α-amylase and α-glucosidase, promoting β-cell proliferation, stimulating insulin secretion from β-cells, inhibiting glucagon secretion from α-cells, improving insulin resistance and glucose tolerance, and increasing antioxidant and anti-inflammatory activities. However, further mechanistic studies on animals and human are needed to confirm the therapeutic effects of GABA against diabetes.
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Affiliation(s)
- Yu Sun
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, P.R. China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, Jiangsu, P.R. China
| | - Arshad Mehmood
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, P.R. China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, Jiangsu, P.R. China
| | - Francesca Giampieri
- Research Group on Food, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Santander, Spain
| | - Maurizio Antonio Battino
- International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing, Jiangsu University, Zhenjiang, Jiangsu, P.R. China
- Research Group on Food, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Santander, Spain
- Department of Clinical Sciences, Università Politecnica delle Marche, Ancona, Italy
| | - Xiumin Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, P.R. China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, Jiangsu, P.R. China
- International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing, Jiangsu University, Zhenjiang, Jiangsu, P.R. China
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5
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Pérez NV, Ramírez-Sotelo G, Yáñez-Fernández J, Castro-Rodríguez DC. Role of Thermal Process on the Physicochemical and Rheological Properties and Antioxidant Capacity of a New Functional Beverage Based on Coconut Water and Rice Flour. ACS OMEGA 2023; 8:26938-26947. [PMID: 37546632 PMCID: PMC10398844 DOI: 10.1021/acsomega.3c01761] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/15/2023] [Accepted: 07/03/2023] [Indexed: 08/08/2023]
Abstract
Different substrates have been implemented for the production of functional beverages. To avoid the presence of pathogens, beverages have been subjected to thermal treatments, such as sterilization or pasteurization, which can interfere with the physicochemical, rheological, functional, and organoleptic properties of the final product. The objective of the present study was to evaluate the effects of heat treatment on the physicochemical properties, such as acidity, pH, total solids, density, total and reducing sugar, as well as the antioxidant activity of a beverage formulated from rice flour (RF) and coconut water (CW). Three beverage formulations were evaluated: A (2% RF; 98% CW), B (5% RF; 95% CW), and C (8% RF; 92% CW), each of which was subjected to two heat treatments: sterilized (121 °C/15 psi/15 min) or pasteurized (60 °C/60 min and subsequently 73 °C/15 s). The heat treatments increased the acidity and reducing sugars but decreased pH, total sugar, and antioxidant activity. As for the rheological properties, the mixtures were pseudoplastic fluid. The physicochemical properties from RF and CW mixtures were dependent on the heat treatment, but these can be introduced as new nondairy substrates for the elaboration of functional beverages to be consumed mainly by those lactose intolerant.
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Affiliation(s)
- Naella
Sandivel Valencia Pérez
- Unidad
Profesional Interdisciplinaria de Biotecnología (UPIBI), Instituto Politécnico Nacional (IPN), Ciudad de Mexico 07738, Mexico
| | - Guadalupe Ramírez-Sotelo
- Unidad
Profesional Interdisciplinaria de Biotecnología (UPIBI), Instituto Politécnico Nacional (IPN), Ciudad de Mexico 07738, Mexico
| | - Jorge Yáñez-Fernández
- Unidad
Profesional Interdisciplinaria de Biotecnología (UPIBI), Instituto Politécnico Nacional (IPN), Ciudad de Mexico 07738, Mexico
| | - Diana C Castro-Rodríguez
- CONACyT-Cátedras,
Departamento de Biología de la Reproducción, Instituto Nacional de Ciencias Médicas y Nutrición
SZ, Mexico City 14080, Mexico
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6
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Shi F, Wang L, Li S. Enhancement in the physicochemical properties, antioxidant activity, volatile compounds, and non-volatile compounds of watermelon juices through Lactobacillus plantarum JHT78 fermentation. Food Chem 2023; 420:136146. [PMID: 37075574 DOI: 10.1016/j.foodchem.2023.136146] [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: 12/29/2022] [Revised: 03/28/2023] [Accepted: 04/10/2023] [Indexed: 04/21/2023]
Abstract
In this study, the influences of Lactobacillus plantarum JHT78 fermentation on the physiological properties, antioxidant activities, and volatile/non-volatile metabolites of watermelon juices were comprehensively investigated. The results indicated that total polyphenols flavonoids and anthocyanin in the watermelon juices remarkably increased through L. plantarum JHT78 fermentation. L. plantarum JHT78 fermentation enhanced the antioxidant activities, lipase inhibition, and α-glucosidase activities of watermelon juices. A total of 62 volatile compounds were detected using HS-SPME-GC-MS, mainly including 11 acids, 8 aldehydes, 7 ketones, and 7 alcohols. The abundance of 19 volatile compounds especially for acids remarkably increased for the fermentated watermelon juice. Furthermore, non-volatile compounds detected by UHPLC-QTOF-MS revealed that L. plantarum JHT78 significantly altered the non-volatile compounds of watermelon juices, especially increased indole-3-lactic acid. The results confirmed that L. plantarum JHT78 enhanced the functionality of watermelon juices thus providing a theoretical basis for the development of LAB on plant-based beverages.
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Affiliation(s)
- Feifei Shi
- Department of Food and Biological Engineering, Beijing Vocational College of Agriculture, Beijing 102442, China; College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Li Wang
- Department of Food and Biological Engineering, Beijing Vocational College of Agriculture, Beijing 102442, China
| | - Shurong Li
- Department of Food and Biological Engineering, Beijing Vocational College of Agriculture, Beijing 102442, China.
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7
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Non-Lactic Probiotic Beverage Enriched with Microencapsulated Red Propolis: Microorganism Viability, Physicochemical Characteristics, and Sensory Perception. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9030234] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/05/2023]
Abstract
This work aimed to develop a non-dairy functional beverage fermented with probiotic strains and fortified with Brazilian red propolis (microencapsulated and extracted). The non-dairy matrix consisted of oats (75 g), sunflower seeds (175 g), and almonds (75 g). It was fermented by a starter co-culture composed of Lactiplantibacillus plantarum CCMA 0743 and Debaryomyces hansenii CCMA 176. Scanning electron microscopy analysis was initially performed to verify the integrity of the microcapsules. The viability of the microorganisms after fermentation and storage, chemical composition (high performance liquid chromatography (HPLC) and gas chromatography coupled to mass spectrometry (GC-MS) analyses), rheology, antioxidant activity, and sensory profile of the beverages were determined. After fermentation and storage, the starter cultures were well adapted to the substrate, reducing the pH (6.50 to 4) and cell count above 7.0 log CFU/mL. Lactic acid was the main organic acid produced during fermentation and storage. In addition, 39 volatile compounds were detected by gas chromatography coupled to mass spectrometry (GC-MS), including acids, alcohols, aldehydes, alkanes, alkenes, esters, ethers, phenols, terpenes, and others. The addition of propolis extract increased the antioxidant and phenolic activity and the presence of volatile esters but reduced the beverage’s acceptability. The addition of microencapsulated propolis was more associated with the presence of higher alcohols and had similar acceptance to the control beverage. The combination of a non-dairy substrate, a starter co-culture, and the addition of propolis led to the development of a probiotic beverage with great potential for health benefits.
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8
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Cheirsilp B, Mekpan W, Sae-ear N, Billateh A, Boukaew S. Enhancing Functional Properties of Fermented Rice Cake by Using Germinated Black Glutinous Rice, Probiotic Yeast, and Enzyme Technology. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-022-02985-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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9
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Lim SJ, Kwon HC, Shin DM, Choi YJ, Han SG, Kim YJ, Han SG. Apoptosis-Inducing Effects of Short-Chain Fatty Acids-Rich Fermented Pistachio Milk in Human Colon Carcinoma Cells. Foods 2023; 12:foods12010189. [PMID: 36613403 PMCID: PMC9818824 DOI: 10.3390/foods12010189] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Revised: 11/22/2022] [Accepted: 12/01/2022] [Indexed: 01/03/2023] Open
Abstract
Pistachio milk (PM), an extraction product of pistachio, is protein- and fat-dense food. Short-chain fatty acids (SCFAs) are known for inducing cytotoxicity and apoptosis in colon carcinoma cells. This study aimed to find an optimal combination of probiotics that can produce a higher amount of SCFAs in PM. In addition, the anti-cancer effect of fermented PM on human colon carcinoma cells (Caco-2) was determined. The combinations of probiotics were as follows: Streptococcus thermophilus + Lactobacillus bulgaricus (C); C + Lactobacillus acidophilus (C-La); C + Lactobacillus gasseri (C-Lg); C + Bifidobacterium bifidum (C-Bb). The results indicated that fermented PM was produced after a short fermentation time in all the probiotics combinations. C-Bb produced up to 1.5-fold more acetate than the other probiotics combinations did. A significant amount of cytotoxicity, i.e., 78, 56, and 29% cell viability was observed in Caco-2 cells by C-Bb-fermented PM at 1, 2.5 and 5%, respectively. C-Bb-fermented PM (5%) induced early and late apoptosis up to 6-fold. Additionally, Caco-2 cells treated with C-Bb-fermented PM significantly induced the downregulation of α-tubulin and the upregulation of cleaved caspase-3, as well as nuclear condensation and fragmentation. Our data suggest that fermented PM, which is rich in acetate, may have the potential as a functional food possessing anti-colon cancer properties.
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Affiliation(s)
- Su-Jin Lim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea
| | - Hyuk-Cheol Kwon
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea
| | - Dong-Min Shin
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Yong-Jun Choi
- Department of Animal Science and Technology, Konkuk University, Seoul 05029, Republic of Korea
| | - Seo-Gu Han
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea
| | - Yea-Ji Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea
| | - Sung-Gu Han
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea
- Correspondence:
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10
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Antifungal mechanisms of γ-aminobutyric acid against the postharvest pathogen Alternaria alternata. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114314] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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11
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Prebiotic, Antipathogenic Bacteria and Hypocholesterolemia Properties of Fermented Rice Bran Extracts Derived from Black Rice and Germinated Brown Rice. Foods 2022; 11:foods11223704. [PMID: 36429297 PMCID: PMC9689827 DOI: 10.3390/foods11223704] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2022] [Revised: 10/25/2022] [Accepted: 11/12/2022] [Indexed: 11/19/2022] Open
Abstract
Rice bran is a rich source of health-promoting nutrition and bioactive compounds; nevertheless, the properties of rice brans depend on cultivars, ages, and preparation methods, drawing the potential of raw materials for health benefits. Therefore, this research aimed to investigate the health-promoting properties of fermented rice bran extracts from cultivar black rice (H7F) and germinated brown rice (G13F), focusing on their prebiotic, antipathogenic bacteria activity and safety demonstrated in vitro and in vivo study models, respectively. Here, the screening of metabolites' change after rice bran fermentation by ATR-FTIR spectra revealed specific peaks corresponding to the composited components of protein, carbohydrate, and lipid. Then, in the in vitro study, the prebiotic capability of H7F and G13F extracts was demonstrated by a growth-promoting effect on Lactobacillus delbrueckii subsp. lactis under specific acidic conditions. Furthermore, antipathogenic bacterial activity against Escherichia coli and Staphylococcus aureus was presented at 25 mg/mL of MIC values and 50 mg/mL of MBC of both fermented rice bran extracts, eliminating the bacteria by interfering with the biofilm formation. For safety, an acute and chronic toxicity study using Wistar rats was conducted, in which changes in the body and organ weights, histopathology of organs, blood chemistry, and hematological parameters were observed after H7F and G13F treatment. Desirably, they showed no toxicity, with a significant reduction in blood cholesterol levels in the chronic treatment of H7F and G13F. Conclusively, the overall results evidenced the health benefits of H7F and G13F related to their prebiotic and antipathogenic bacteria properties and hypocholesterolemia potential with a high level of safety. Therefore, the fermented rice bran extracts were demonstrated as potential materials for the further development of functional ingredients and health products.
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12
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Lu Y, Xing S, He L, Li C, Wang X, Zeng X, Dai Y. Characterization, High-Density Fermentation, and the Production of a Directed Vat Set Starter of Lactobacilli Used in the Food Industry: A Review. Foods 2022; 11:3063. [PMID: 36230139 PMCID: PMC9563398 DOI: 10.3390/foods11193063] [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: 08/16/2022] [Revised: 09/15/2022] [Accepted: 09/29/2022] [Indexed: 11/16/2022] Open
Abstract
Lactobacilli have been widely concerned for decades. Bacteria of the genus Lactobacillus have been commonly employed in fermented food to improve the appearance, smell, and taste of food or prolong its shelf-life. They comprise 261 species (by March 2020) that are highly diverse at the phenotypic, ecological, and genotypic levels. Some Lactobacilli strains have been documented to be essential probiotics, which are defined as a group of living microorganisms that are beneficial to the health of the host when ingested in sufficiency. However, the characterization, high-density fermentation, and the production of a directed vat set (DVS) starter of Lactobacilli strains used in the food industry have not been systematically reported. This paper mainly focuses on reviewing Lactobacilli as functional starter cultures in the food industry, including different molecular techniques for identification at the species and strain levels, methods for evaluating Lactobacilli properties, enhancing their performance and improving the cell density of Lactobacilli, and the production techniques of DVS starter of Lactobacilli strains. Moreover, this review further discussed the existing problems and future development prospects of Lactobacilli in the food industry. The viability and stability of Lactobacilli in the food industry and gastrointestinal environment are critical challenges at the industrial scale. The new production equipment and technology of DVS starter of Lactobacilli strains will have the potential for large-scale application, for example, developing low-temperature spray drying, freezing granulation drying, and spray freeze-drying.
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Affiliation(s)
- Yun Lu
- Key Laboratory of Agricultural and Animal Products Storage & Processing of Guizhou Province, Guizhou University, Guiyang 550025, China
- Department of Brewing Engineering, Moutai University, Renhuai 564507, China
| | - Shuqi Xing
- Key Laboratory of Agricultural and Animal Products Storage & Processing of Guizhou Province, Guizhou University, Guiyang 550025, China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Laping He
- Key Laboratory of Agricultural and Animal Products Storage & Processing of Guizhou Province, Guizhou University, Guiyang 550025, China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Cuiqin Li
- Key Laboratory of Agricultural and Animal Products Storage & Processing of Guizhou Province, Guizhou University, Guiyang 550025, China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- School of Chemistry and Chemical Engineering, Guizhou University, Guiyang 550025, China
| | - Xiao Wang
- Key Laboratory of Agricultural and Animal Products Storage & Processing of Guizhou Province, Guizhou University, Guiyang 550025, China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Xuefeng Zeng
- Key Laboratory of Agricultural and Animal Products Storage & Processing of Guizhou Province, Guizhou University, Guiyang 550025, China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Yifeng Dai
- Key Laboratory of Agricultural and Animal Products Storage & Processing of Guizhou Province, Guizhou University, Guiyang 550025, China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
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13
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Characterisation of the probiotic potential of Lactiplantibacillus plantarum K16 and its ability to produce the postbiotic metabolite γ-aminobutyric acid. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.105230] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
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14
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Raethong N, Santivarangkna C, Visessanguan W, Santiyanont P, Mhuantong W, Chokesajjawatee N. Whole-genome sequence analysis for evaluating the safety and probiotic potential of Lactiplantibacillus pentosus 9D3, a gamma-aminobutyric acid (GABA)-producing strain isolated from Thai pickled weed. Front Microbiol 2022; 13:969548. [PMID: 36212812 PMCID: PMC9539741 DOI: 10.3389/fmicb.2022.969548] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2022] [Accepted: 09/06/2022] [Indexed: 11/25/2022] Open
Abstract
Lactiplantibacillus pentosus 9D3, a prominent gamma-aminobutyric acid (GABA)-producing bacteria isolated from Thai pickled weed was characterized for its safety and probiotic properties via whole-genome analysis and in vitro testing. The whole-genome sequence of L. pentosus 9D3 was determined using a hybrid-sequencing approach, combining PacBio and Illumina technologies. A 3.81-Mbp genome of L. pentosus 9D3 consisting of one 3.65-Mbp chromosome and six plasmids (1.9–71.9 Kbp) was identified with an estimated GC content of 46.09% and 3,456 predicted genes. The strain was confirmed to be Lactiplantibacillus pentosus according to the high average nucleotide identity value of >95% and digital DNA–DNA hybridization scores of >70% to the L. pentosus type strain. Comparative genome analysis with other L. pentosus strains showed that the GABA-producing capability was specific to the strain 9D3. Genes related to GABA biosynthesis and transport were identified on a plasmid, pLPE-70K, indicating the acquired nature of this property. The safety of L. pentosus 9D3 was demonstrated through the lack of genes related to the production of toxins, biogenic amines, and antimicrobial drugs. Although the strain exhibited resistance to ampicillin and chloramphenicol, none of the antimicrobial resistance (AMR) genes were associated with mobile elements, i.e., plasmids and prophages. Therefore, the strain is considered to have low risk of transferring the AMR genes to other, potentially pathogenic bacteria. In addition, L. pentosus 9D3 showed good survivability in the gastrointestinal tract environment and was able to adhere to the intestinal cell in vitro. Therefore, L. pentosus 9D3 is concluded to be safe, with the potential to be used as a probiotic, exerting its health benefit through GABA production in the food system. The GABA-producing capability of the strain in vivo is the subject of further investigation.
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Affiliation(s)
- Nachon Raethong
- Institute of Nutrition, Mahidol University, Nakhon Pathom, Thailand
- *Correspondence: Nachon Raethong, ; Nipa Chokesajjawatee,
| | | | - Wonnop Visessanguan
- National Center for Genetic Engineering and Biotechnology (BIOTEC), Pathum Thani, Thailand
| | - Pannita Santiyanont
- National Center for Genetic Engineering and Biotechnology (BIOTEC), Pathum Thani, Thailand
| | - Wuttichai Mhuantong
- National Center for Genetic Engineering and Biotechnology (BIOTEC), Pathum Thani, Thailand
| | - Nipa Chokesajjawatee
- National Center for Genetic Engineering and Biotechnology (BIOTEC), Pathum Thani, Thailand
- *Correspondence: Nachon Raethong, ; Nipa Chokesajjawatee,
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Soodpakdee K, Nacha J, Rattanachart N, Owatworakit A, Chamyuang S. Fermentation With Pleurotus Ostreatus Enhances the Prebiotic Properties of Germinated Riceberry Rice. Front Nutr 2022; 9:839145. [PMID: 35495911 PMCID: PMC9039537 DOI: 10.3389/fnut.2022.839145] [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: 12/19/2021] [Accepted: 03/11/2022] [Indexed: 11/13/2022] Open
Abstract
Rice is the staple food for more than half of the world's population. In recent years, awareness of the health benefits of colored rice varieties and germinated rice has gradually increased. Riceberry rice (R), a black-purple variety, was germinated and subsequently fermented with Pleurotus ostreatus mycelium (M) to improve nutrient quality and prebiotic properties. The γ-aminobutyric acid (GABA) and β-glucan contents were measured daily for a total of 4 days. The prebiotic activities of R, germinated Riceberry rice (GR), and germinated Riceberry rice with mycelium (GRM) were evaluated on the probiotic bacteria Pediococcus sp., Lactobacillus acidophilus, and Streptococcus lactis. Results were compared with the M treatment and with the commercial prebiotic agents: inulin and β-glucan. The treatments were also used to evaluate growth of the pathogen Escherichia coli. The GABA content peaked after 3 days of germination. The GR sample fermented with M for 3 days had the optimal concentration of both β-glucan and GABA. Evaluation of the prebiotic properties of rice samples and the commercial standards (inulin and β-glucan) showed that these were enhanced on the GR and GRM treatments. Results also showed the improvement of prebiotic properties on GR as the R sample did not show any prebiotic properties in all probiotic bacteria, whereas the GR sample showed moderate prebiotic activity score of 0.40, 0.88, and 0.56 on Pediococcus sp., L. acidophilus, and S. lactis, respectively. Furthermore, the prebiotic activity of GR was improved when fermented with M. For further applications, the GRM could be used on rice-based products, such as rice flour, rice crackers, or other rice products to enhance nutritional value and improve digestive system health, especially in the elderly.
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Affiliation(s)
| | - Jutamat Nacha
- Microbial Products and Innovation Research Group, Mae Fah Luang University, Chiang Rai, Thailand
| | | | - Amorn Owatworakit
- School of Science, Mae Fah Luang University, Chiang Rai, Thailand.,Microbial Products and Innovation Research Group, Mae Fah Luang University, Chiang Rai, Thailand
| | - Sunita Chamyuang
- School of Science, Mae Fah Luang University, Chiang Rai, Thailand.,Microbial Products and Innovation Research Group, Mae Fah Luang University, Chiang Rai, Thailand
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