1
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Soutelino MEM, Rocha RDS, de Oliveira BCR, Mársico ET, Silva ACDO. Technological aspects and health effects of hydrolyzed collagen and application in dairy products. Crit Rev Food Sci Nutr 2024; 64:6120-6128. [PMID: 36625363 DOI: 10.1080/10408398.2022.2163974] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Abstract
With the rise of a consumer market increasingly concerned with food and healthy lifestyle habits, the search for functional products has increased in the last years. In this context, dairy products are relevant since they are already included in the consumer's diet. Furthermore, hydrolyzed collagen stands out among products with bioactive action, as it promotes the reduction of the incidence of arthritis, osteoporosis, hypertension, obesity, and premature aging and contains healing, antioxidant and antimicrobial properties. In addition to health benefits, the addition of these ingredients to dairy products can influence physical, chemical, rheological, microbiological, and sensory characteristics, such as: decreased syneresis and improved texture of fermented milks; viscosity increase in dairy beverage; increased proteolytic activity in cheeses; and increasing the viability of probiotics, without significantly altering the quality standards of the legislation. Despite the benefits described, more studies are needed to evaluate these effects in different dairy products.
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Affiliation(s)
| | - Ramon da Silva Rocha
- Department of Food Technology, Faculty of Veterinary, Federal Fluminense University (UFF), Niterói, RJ, Brazil
- Food Department, Federal Institute of Education, Science and Technology from Rio de Janeiro (IFRJ), Rio de Janeiro, Brazil
| | | | - Eliane Teixeira Mársico
- Department of Food Technology, Faculty of Veterinary, Federal Fluminense University (UFF), Niterói, RJ, Brazil
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2
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D'Alessandro M, Gottardi D, Parolin C, Glicerina VT, Vitali B, Lanciotti R, Patrignani F. Development and characterization of fermented soy milks containing encapsulated or non-encapsulated vaginal probiotics. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114713] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
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3
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Effect of Storage Time and Bacterial Strain on the Quality of Probiotic Goat's Milk Using Different Types and Doses of Collagens. Molecules 2023; 28:molecules28020657. [PMID: 36677715 PMCID: PMC9867510 DOI: 10.3390/molecules28020657] [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: 11/27/2022] [Revised: 01/04/2023] [Accepted: 01/06/2023] [Indexed: 01/11/2023] Open
Abstract
Recently, increasing attention has been focused on developing new products based on goat’s milk. Consumers positively perceive fermented goat’s milk products as health-promoting due to their nutritional value, digestibility, and potential source of probiotics. This study aimed to evaluate the possibility of using different doses of collagen and collagen hydrolysate in the production of probiotic goat’s milk fermented by four monocultures: Lacticaseibacillus casei 431® Lactobacillus acidophilus LA- 5®, Lacticaseibacillus paracasei LP26, and Lacticaseibicillus rhamnosus Lr- 32®. A total of 20 experimental groups were prepared, including control groups (without additives), and due to the added probiotic (Lacticaseibacillus casei, Lactobacillus acidophilus, Lacticaseibacillus paracasei, and Lacticaseibacillus rhamnosus), various collagen doses (1.5% and 3.0%) and collagen types (hydrolysate and bovine collagen). Physicochemical, organoleptic, and microbiological characteristics were evaluated after 1 and 21 days of cold storage. The applied additives increased the acidity of the milk even before fermentation. However, milk with bovine collagen and hydrolysate had a higher pH value after fermentation than control milk. The study showed higher than 8 log cfu g−1 viability of probiotic bacteria in goat’s milk products during storage due to the proper pH, high buffering capacity, and rich nutrient content of goat’s milk. The best survival rate was shown for the L. casei strain after 21 days in milk with collagen protein hydrolysate. Moreover, collagen in milk fermented by L. rhamnosus decreased syneresis compared to its control counterpart. The addition of collagen, especially the hydrolysate, increased the gel hardness of the fermented milk. The collagen additives used in the milk, both in the form of hydrolysate and bovine collagen, caused a darkening of the color of the milk and increased the intensity of the milky-creamy and sweet taste.
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4
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Hassan AA, Sakr SS, Ali AA, Mohamed Ahmed IA, Elkashef H. Isolation, identification, and biochemical characterization of five Lacticaseibacillus strains from Oggtt: A traditional fermented and dried buttermilk. Food Sci Nutr 2022; 11:1040-1050. [PMID: 36789076 PMCID: PMC9922129 DOI: 10.1002/fsn3.3140] [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: 03/06/2022] [Revised: 06/26/2022] [Accepted: 11/01/2022] [Indexed: 11/13/2022] Open
Abstract
This study investigates the isolation and characterization of the main lactic acid bacteria responsible for fermentation of Oggtt, a dried fermented buttermilk. Five isolates with Gram-positive staining and negative catalase and oxidase activity were identified using phenotypic and genotypic methods, and their antagonistic, exopolysaccharides and organic acid production, proteolytic activity, and antioxidant capacity were assessed. The isolates are classified as Lacticaseibacillus paracasei Ogt_1, Lacticaseibacillus casei Ogt_2, Lacticaseibacillus paracasei Ogt_3, Lacticaseibacillus paracasei Ogt_4, and Lacticaseibacillus paracasei Ogt_5. All strains possessed high antagonistic activity against Proteus vulgaris, Staphylococcus aureus, and Escherichia coli. All strains produced high levels of lactic acid (11177.3-15404.9 μg/ml), tartaric acid (2197.8-4058.5 μg/ml), and exopolysaccharides(20.86-239.9 mg/L) and possessed high proteolytic and antioxidant activity at variable manners. Overall, this study indicates the isolation of important Lacticaseibacillus strains from Oggtt, which could be used as starter cultures for developing functional foods.
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Affiliation(s)
| | - Sally S. Sakr
- Dairy Science Department, Faculty of AgricultureCairo UniversityGizaEgypt,Department of Food Science and Human NutritionCollege of Agriculture and Veterinary Medicine, Qassim UniversityBuraydahSaudi Arabia
| | - Asmahan A. Ali
- Department of Food Science and Human NutritionCollege of Agriculture and Veterinary Medicine, Qassim UniversityBuraydahSaudi Arabia,Department of Biotechnology and Food SafetyNational Food Research CentreKhartoumSudan
| | - Isam A. Mohamed Ahmed
- Department of Food Science and NutritionCollege of Food and Agricultural Sciences, King Saud UniversityRiyadhSaudi Arabia
| | - Hany Elkashef
- Dairy Science Department, Faculty of AgricultureCairo UniversityGizaEgypt
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5
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Xanthan gum modified fish gelatin and binary culture modulates the metabolism of probiotics in fermented milk mainly via amino acid metabolism pathways. Food Res Int 2022; 161:111844. [DOI: 10.1016/j.foodres.2022.111844] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2022] [Revised: 08/16/2022] [Accepted: 08/21/2022] [Indexed: 02/07/2023]
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6
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Shori AB, Tin YP, Baba AS. Codonopsis pilosula and fish collagen yogurt: Proteolytic, potential Angiotensin-I converting enzyme (ACE) inhibitory activity and sensory properties. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113729] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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7
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Abd-Talib N, Yaji ELA, Wahab NSA, Razali N, Len KYT, Roslan J, Saari N, Pa’ee KF. Bioactive Peptides and Its Alternative Processes: A Review. BIOTECHNOL BIOPROC E 2022. [DOI: 10.1007/s12257-021-0160-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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8
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Effect of Collagen Types, Bacterial Strains and Storage Duration on the Quality of Probiotic Fermented Sheep’s Milk. Molecules 2022; 27:molecules27093028. [PMID: 35566377 PMCID: PMC9100008 DOI: 10.3390/molecules27093028] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2022] [Revised: 05/05/2022] [Accepted: 05/06/2022] [Indexed: 02/06/2023] Open
Abstract
Collagen has become popular in dietary supplements, beverages and sports nutrition products. Therefore, the aim of this study was to evaluate the possibility of using various doses of collagen and collagen hydrolysate to produce probiotic sheep’s milk fermented with Lactobacillus acidophilus, Lacticaseibacillus casei, Lacticaseibacillus paracasei and Lacticaseibacillus rhamnosus. The effects of storage time, type and dose of collagen, and different probiotic bacteria on the physicochemical, organoleptic and microbiological properties of fermented sheep’s milk at 1 and 21 days of refrigerated storage were investigated. The addition of collagen to sheep’s milk increased the pH value after fermentation and reduced the lactic acid contents of fermented milk compared to control samples. After fermentation, the number of probiotic bacteria cells was higher than 8 log cfu g−1. In sheep’s milk fermented by L. acidophilus and L. casei, good survival of bacteria during storage was observed, and there was no effect of collagen dose on the growth and survival of both strains. The addition of collagen, both in the form of hydrolysate and bovine collagen, resulted in darkening of the color of the milk and increased the sweet taste intensity of the fermented sheep’s milk. However, the addition of hydrolysate was effective in reducing syneresis in each milk sample compared to its control counterpart.
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9
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Shori AB, Yong YS, Baba AS. Effects of medicinal plants extract enriched cheese with fish collagen on proteolysis and in vitro angiotensin-I converting enzyme inhibitory activity. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113218] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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10
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Royal jelly improves the physicochemical properties and biological activities of fermented milk with enhanced probiotic viability. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112912] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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11
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Ayati S, Eun J, Atoub N, Mirzapour‐Kouhdasht A. Functional yogurt fortified with fish collagen‐derived bioactive peptides: Antioxidant capacity, ACE and DPP‐IV inhibitory. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16208] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Samaneh Ayati
- Department of Food Science and Technology Faculty of Agriculture Jahrom University Jahrom Iran
| | - Jong‐Bang Eun
- Department of Integrative Food, Bioscience and Biotechnology Chonnam National University Gwangju South Korea
| | - Najme Atoub
- Atoub Sanat Nanotechnologists Company Agricultural Growth Center, Science and Technology Park Shiraz Iran
| | - Armin Mirzapour‐Kouhdasht
- Atoub Sanat Nanotechnologists Company Agricultural Growth Center, Science and Technology Park Shiraz Iran
- School of Agriculture and Food Science University College Dublin Dublin Ireland
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12
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SHORI AB, YONG YS, BABA AS. Effects of herbal yogurt with fish collagen on bioactive peptides with angiotensin-I converting enzyme inhibitory activity. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.24020] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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13
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Lima KO, da Rocha M, Alemán A, López-Caballero ME, Tovar CA, Gómez-Guillén MC, Montero P, Prentice C. Yogurt Fortification by the Addition of Microencapsulated Stripped Weakfish ( Cynoscion guatucupa) Protein Hydrolysate. Antioxidants (Basel) 2021; 10:antiox10101567. [PMID: 34679702 PMCID: PMC8533301 DOI: 10.3390/antiox10101567] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Revised: 09/27/2021] [Accepted: 09/28/2021] [Indexed: 11/21/2022] Open
Abstract
The aim of the present work was to fortify yogurt by adding a stripped weakfish (Cynoscion guatucupa) protein hydrolysate obtained with the enzyme Protamex and microencapsulated by spray drying, using maltodextrin (MD) as wall material. The effects on the physicochemical properties, syneresis, texture, viscoelasticity, antioxidant and ACE inhibitory activities of yogurt after 1 and 7 days of storage were evaluated. In addition, microbiological and sensory analyses were performed. Four yogurt formulations were prepared: control yogurt (without additives, YC), yogurt with MD (2.1%, YMD), with the free hydrolysate (1.4%, YH) and the microencapsulated hydrolysate (3.5%, YHEn). Yogurts to which free and microencapsulated hydrolysates were added presented similar characteristics, such as a slight reduction in pH and increased acidity, with a greater tendency to present a yellow color compared with the control yogurt. Moreover, they showed less syneresis, the lowest value being that of YHEn, which also showed a slight increase in cohesiveness and greater rheological stability after one week of storage. All yogurts showed high counts of the microorganisms used as starters. The hydrolysate presence in both forms resulted in yogurts with antioxidant activity and potent ACE-inhibitory activity, which were maintained after 7 days of storage. The incorporation of the hydrolysate in the microencapsulated form presented greater advantages than the direct incorporation, since encapsulation masked the fishy flavor of the hydrolysate, resulting in stable and sensorily acceptable yogurts with antioxidant and ACE inhibitory activities.
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Affiliation(s)
- Karina Oliveira Lima
- Laboratory of Food Technology, School of Chemistry and Food, Federal University of Rio Grande (FURG), Rio Grande 96203-900, RS, Brazil; (K.O.L.); (C.P.)
| | - Meritaine da Rocha
- Laboratory of Microbiology, School of Chemistry and Food, Federal University of Rio Grande (FURG), Santo Antônio da Patrulha 95500-000, RS, Brazil;
| | - Ailén Alemán
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain; (A.A.); (M.C.G.-G.)
| | - María Elvira López-Caballero
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain; (A.A.); (M.C.G.-G.)
- Correspondence: (M.E.L.-C.); (P.M.)
| | - Clara A. Tovar
- Department of Applied Physics, University of Vigo, As Lagoas, 32004 Ourense, Spain;
| | - María Carmen Gómez-Guillén
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain; (A.A.); (M.C.G.-G.)
| | - Pilar Montero
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain; (A.A.); (M.C.G.-G.)
- Correspondence: (M.E.L.-C.); (P.M.)
| | - Carlos Prentice
- Laboratory of Food Technology, School of Chemistry and Food, Federal University of Rio Grande (FURG), Rio Grande 96203-900, RS, Brazil; (K.O.L.); (C.P.)
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14
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Cao C, Xiao Z, Ge C, Wu Y. Animal by-products collagen and derived peptide, as important components of innovative sustainable food systems-a comprehensive review. Crit Rev Food Sci Nutr 2021; 62:8703-8727. [PMID: 34080446 DOI: 10.1080/10408398.2021.1931807] [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] [Indexed: 01/04/2023]
Abstract
In 2020, the world's food crisis and health industry ushered into a real outbreak. On one side, there were natural disasters such as the novel coronavirus (2019-nCoV), desert locusts, floods, and droughts exacerbating the world food crisis, while on the other side, the social development and changes in lifestyles prompted the health industry to gradually shift from a traditional medical model to a new pattern of prevention, treatment, and nourishment. Therefore, this article reviews animal by-products collagen and derived peptide, as important components of innovative sustainable food systems. The review also considered the preparation, identification, and characterization of animal by-product collagen and collagen peptides as well as their impacts on the food system (including food processing, packaging, preservation, and functional foods). Finally, the application and research progress of animal by-product collagen and peptide in the food system along with the future development trend were discussed. This knowledge would be of great significance for a comprehensive understanding of animal by-product collagen and collagen peptides and would encourage the use of collagen in food processing, preservation, and functional foods.
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Affiliation(s)
- Changwei Cao
- Livestock Product Processing Engineering and Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming, Yunnan, China.,College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
| | - Zhichao Xiao
- Livestock Product Processing Engineering and Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming, Yunnan, China.,College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan, China
| | - Changrong Ge
- Livestock Product Processing Engineering and Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming, Yunnan, China
| | - Yinglong Wu
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
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15
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Shori AB, Hong YC, Baba AS. Proteolytic profile, angiotensin-I converting enzyme inhibitory activity and sensory evaluation of Codonopsis pilosula and fish collagen cheese. Food Res Int 2021; 143:110238. [PMID: 33992351 DOI: 10.1016/j.foodres.2021.110238] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2020] [Revised: 01/25/2021] [Accepted: 02/14/2021] [Indexed: 10/22/2022]
Abstract
Four types of cheeses were prepared included plain- cheese (control), Codonopsis pilosula (CP)- cheese, plain- cheese with fish collagen (FC; control) and CP- cheese with FC. The effects of cheese samples on acidification, proteolysis of milk proteins using three methods (cadmium-ninhydrin method, O-phthaldialdehyde (OPA) assay, and electrophoresis assay), and angiotensin-converting enzyme (ACE)-inhibitory activity were investigated during 0, 2, & 4 weeks of ripening. In addition, the sensory evaluation was also investigated during 0, 2, 4, & 8 weeks of ripening. The presence of FC in CP- cheese increased the numbers of free amino acids (FAA) at 0 and 2 weeks. The addition of CP both in the presence and absence of FC affected positively (p < 0.05) on the concentrations of OPA peptide in cheese compared to their respective controls. The presence of CP and/or FC in cheese increased the degradation of milk proteins (α-, β-, & κ- caseins, β-lactoglobulin, and α-lactalbumin) compared to their respective controls during ripening periods. The highest ACE inhibitory activity was shown at 4 weeks of ripening for CP- cheese both in the absence (67.75 ± 14.15%) and the presence (78.65 ± 2.85%) of FC. In addition, 8-week-old CP-cheese in the presence and absence of fish collagen had similar organoleptic characteristics to plain-cheese. In conclusion, C. pilosula and/or fish collagen may lead to the development in the production and formulation of cheese with anti-ACE activity.
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Affiliation(s)
- Amal Bakr Shori
- King Abdulaziz University, Faculty of Science, Department of Biological Sciences, Jeddah 21589, Saudi Arabia.
| | - Yoong Chia Hong
- Biomolecular Research Group, Division of Biochemistry, Institute of Biological Sciences, Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia
| | - Ahmad Salihin Baba
- Biomolecular Research Group, Division of Biochemistry, Institute of Biological Sciences, Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia
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16
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Elzeini HM, Ali ARAA, Nasr NF, Hassan M, Hassan AAM, Elenany YE. Probiotic capability of novel lactic acid bacteria isolated from worker honey bees gut microbiota. FEMS Microbiol Lett 2021; 368:6168380. [PMID: 33705519 DOI: 10.1093/femsle/fnab030] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2020] [Accepted: 03/09/2021] [Indexed: 02/07/2023] Open
Abstract
The study aimed to evaluate the probiotic and safety properties of lactic acid bacterial (LAB) strains isolated from the gut microbiota of honey bee Apis mellifera L., since this source remains a promising reservoir of microbial diversity. A total of five bacterial isolates were molecularly identified using 16S rRNA gene sequencing as Enterococcus faecalis-HBE1, Lactobacillus brevis-HBE2, Enterococcus faecalis-HBE3, Enterococcus faecalis-HBE4 and Lactobacillus casei-HBE5. Gut tolerance conditions (low pH and bile salt) were evaluated. Exopolysaccharides (EPS) production, hemolytic, antioxidant activity, resistance toward antibiotics and technological characteristics (starter activity, pH and proteolysis) were examined. The five isolates showed a high survival rate (>95%), under gastrointestinal tract conditions indicating excellent potential for application as probiotics. The isolates showed no hemolytic activities and good acidification rates in the range of pH 4.6-4.98 after incubation at 37°C for 24h. The isolates exhibited promising proteolytic activity as well as DPPH radical scavenging activity in the range of 16.52-59.39%. All the tested isolates had the capability to produce exopolysaccharides except Lactobacillus casei-HBE5. These results put forward that lactic acid bacterial strain isolated from honey bee workers can be considered as promising candidates for future applications as starter cultures and could constitute new potential probiotics for the production of functional dietary products promoting health benefits.
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Affiliation(s)
- Hoda Mahmoud Elzeini
- Department of Dairy Science, Faculty of Agriculture, Cairo University, Giza, Egypt
| | | | - Nasr Fawzy Nasr
- Department of Microbiology, Faculty of Agriculture, Cairo University, Giza, Egypt
| | - Mariam Hassan
- Department of Microbiology and Immunology, Faculty of Pharmacy, Cairo University, Cairo, Egypt
| | | | - Yasser Essam Elenany
- Department of Economic Entomology and Pesticides, Faculty of Agriculture, Cairo University, Giza, Egypt
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17
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Paulo Vieira C, Pereira da Costa M, de Melo Silva VL, Frensel Delgado K, da Silva Frasão B, Abrantes Elias T, Chifarelli de Oliveira Nunes YE, de Abreu Gloria MB, Conte-Junior CA. Interactive effect of physicochemical and microbial variables on bioactive amines content during storage of probiotic fermented milk. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110700] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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18
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Shori AB, Ling YH, Baba AS. Effects of
Lycium
barbarum
and fish collagen in cheese on the proteolytic degradation profile with anti‐ACE activity. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15239] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Amal Bakr Shori
- Faculty of Science, Department of Biological Sciences King Abdulaziz University Jeddah Saudi Arabia
| | - Yap Huey Ling
- Biomolecular Research Group, Division of Biochemistry, Institute of Biological Sciences, Faculty of Science University of Malaya Kuala Lumpur Malaysia
| | - Ahmad Salihin Baba
- Biomolecular Research Group, Division of Biochemistry, Institute of Biological Sciences, Faculty of Science University of Malaya Kuala Lumpur Malaysia
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19
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Shori AB, Ming KS, Baba AS. The effects of Lycium barbarum water extract and fish collagen on milk proteolysis and in vitro angiotensin I-converting enzyme inhibitory activity of yogurt. Biotechnol Appl Biochem 2020; 68:221-229. [PMID: 32249982 DOI: 10.1002/bab.1914] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2019] [Accepted: 03/25/2020] [Indexed: 12/19/2022]
Abstract
Plain and Lycium barbarum yogurt were made in the presence and absence of fish collagen. Yogurt samples were analyzed for acidification, milk protein proteolysis, angiotensin I-converting enzyme (ACE) inhibitory activity, and sensory evaluation during refrigerated storage for up to 21 days. The o-phthaldialdehyde peptides amount of L. barbarum yogurt both in the presence and absence of fish collagen were significantly increased during 14 days of storage. SDS-PAGE showed improvement in whey proteins degradation of L. barbarum yogurt with/without fish collagen after 3 weeks of storage. L. barbarum yogurt in absence of fish collagen was acting as a great ACE inhibitor reached up to 85% on day 7 of storage. The incorporation of L. barbarum and/or fish collagen affected to a small extent the overall sensory characteristics of yogurt. Yogurt supplemented with L. barbarum and/or fish collagen may lead to the improvement in the production and formulation of yogurt differing in their anti-ACE activity.
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Affiliation(s)
- Amal Bakr Shori
- King Abdulaziz University, Faculty of Science, Department of Biological Sciences, Jeddah, Saudi Arabia
| | - Kong Siew Ming
- Biomolecular Research Group, Division of Biochemistry, Institute of Biological Sciences, Faculty of Science, University of Malaya, Kuala Lumpur, Malaysia
| | - Ahmad Salihin Baba
- Biomolecular Research Group, Division of Biochemistry, Institute of Biological Sciences, Faculty of Science, University of Malaya, Kuala Lumpur, Malaysia
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20
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Paulo Vieira C, Pereira da Costa M, da Silva Frasão B, de Melo Silva VL, Vilela de Barros Pinto Moreira R, Chifarelli de Oliveira Nunes YE, Conte-Junior CA. Nondestructive prediction of the overall quality of cow milk yogurt by correlating a biogenic amine index with traditional quality parameters using validated nonlinear models. J Food Compost Anal 2019. [DOI: 10.1016/j.jfca.2019.103328] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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21
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Silva VLM, Costa MP, Vieira CP, Conte-Junior CA. Short communication: Biogenic amine formation during fermentation in functional sheep milk yogurts. J Dairy Sci 2019; 102:8704-8709. [PMID: 31351734 DOI: 10.3168/jds.2019-16379] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2019] [Accepted: 05/21/2019] [Indexed: 11/19/2022]
Abstract
The present study evaluated biogenic amine (BA) content during the fermentation period in functional sheep milk yogurts. Four treatments were prepared and assessed: natural (NSY), prebiotic (PreSY), probiotic (ProSY), and synbiotic (SynSY). Biogenic amines (putrescine, cadaverine, spermidine, spermine, and tyramine), proteolysis activity, and pH were measured during each hour of fermentation. Grumixama pulp was added to all formulations as a technological strategy and potential substrate for bacteria during fermentation. The yogurt and probiotic bacteria were viable (≥7 log cfu·mL-1) on d 0. The pH levels of the functional sheep milk yogurts had a more pronounced decrease than did the control of NSY. However, all yogurt samples underwent gradual decreases in pH until final fermentation. Proteolytic activity remained constant in all treatments during fermentation. The NSY, PreSY, ProSY, and SynSY presented the same behavior for all BA, with differences in concentration. Putrescine, cadaverine, and spermidine contents decreased, whereas spermine remained constant and tyramine increased. We conclude that fermentation of functional sheep milk yogurts can produce tyramine.
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Affiliation(s)
- Vitor L M Silva
- Universidade Federal Fluminense, Department of Food Technology, Faculdade de Veterinária, 24230-340, Niterói, Brazil
| | - Marion P Costa
- Universidade Federal da Bahia, Department of Preventive Veterinary Medicine and Animal Production, Escola de Medicina Veterinária, 40170-110, Salvador, Brazil
| | - Carla P Vieira
- Universidade Federal do Rio de Janeiro, Instituto de Química, Food Science Program, 21941-909, Rio de Janeiro, Brazil
| | - Carlos A Conte-Junior
- Universidade Federal Fluminense, Department of Food Technology, Faculdade de Veterinária, 24230-340, Niterói, Brazil; Universidade Federal do Rio de Janeiro, Instituto de Química, Food Science Program, 21941-909, Rio de Janeiro, Brazil.
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22
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Abd El-Fattah A, Sakr S, El-Dieb S, Elkashef H. Developing functional yogurt rich in bioactive peptides and gamma-aminobutyric acid related to cardiovascular health. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.09.022] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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23
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Shori AB, Rashid F, Baba AS. Effect of the addition of phytomix-3+ mangosteen on antioxidant activity, viability of lactic acid bacteria, type 2 diabetes key-enzymes, and sensory evaluation of yogurt. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.04.032] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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24
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Antioxidant activity and viability of lactic acid bacteria in soybean-yogurt made from cow and camel milk. JOURNAL OF TAIBAH UNIVERSITY FOR SCIENCE 2018. [DOI: 10.1016/j.jtusci.2013.06.003] [Citation(s) in RCA: 65] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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25
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Abd El-Fattah A, Sakr S, El-Dieb SM, Elkashef H. Biological activities of lactobacilli relevant to cardiovascular health in skim milk. Food Sci Biotechnol 2017; 26:1613-1623. [PMID: 30263698 DOI: 10.1007/s10068-017-0219-7] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2017] [Revised: 07/15/2017] [Accepted: 08/02/2017] [Indexed: 11/30/2022] Open
Abstract
In this study, skim milk was fermented using 14 Lactobacillus strains for 16 h at 42 °C or for 48 h at 25 °C. On conclusion of fermentation, the proteolytic, angiotensin converting enzyme-inhibitory (ACE-I), and antioxidant activities as well as the inhibition of thrombin and cholesterol micellar solubility were determined. The results revealed that Lb. paracasei B-4564 exhibited the highest ACE-I activity (68.11%) under the 42 °C for 16 h condition, while Lb. rhamnosus B-1445 demonstrated the highest ACE-I activity (92.23%) under the 25 °C for 48 h condition. Lb. paracasei B-4564 exhibited the highest inhibition rate of thrombin (42.43 and 48.10%) and cholesterol (68.60 and 87.01%) under the 42 °C for 16 h and 25 °C for 48 h conditions, receptively. Lb. rhamnosus B-442 exhibited the highest DPPH radical scavenging activity of 95.63 and 62.89% under the 42 °C for 16 h and 25 °C for 48 h conditions, receptively. Lb. rhamnosus B-1445 demonstrated the highest Fe2+ chelating activity and reducing power under both the tested fermentation conditions.
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Affiliation(s)
- Alaa Abd El-Fattah
- Dairy Science Department, Faculty of Agriculture, Cairo University, PO Box 12613, Giza, Egypt
| | - Sally Sakr
- Dairy Science Department, Faculty of Agriculture, Cairo University, PO Box 12613, Giza, Egypt
| | - Samia Mahmoud El-Dieb
- Dairy Science Department, Faculty of Agriculture, Cairo University, PO Box 12613, Giza, Egypt
| | - Hany Elkashef
- Dairy Science Department, Faculty of Agriculture, Cairo University, PO Box 12613, Giza, Egypt
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26
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Angiotensin-converting enzyme inhibition and antioxidant activity of commercial dairy starter cultures. Food Sci Biotechnol 2016; 25:1745-1751. [PMID: 30263470 DOI: 10.1007/s10068-016-0266-5] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2016] [Revised: 10/04/2016] [Accepted: 10/12/2016] [Indexed: 10/20/2022] Open
Abstract
In this study, skim milk fermented with 14 commercial dairy starters were evaluated for their proteolysis ability, angiotensin I-converting enzyme (ACE)-I, and antioxidant properties. The antioxidant activity was determined using DPPH radical scavenging, chelating of Fe2+ ions, and reducing power assays. The results showed that the coagulation time, pH, and titratable acidity varied among the used starters and appeared to be starter dependent. Lactobacillus helveticus Lh-B02 starter had the highest proteolytic and ACE-I activity. Lactobacillus casei-01, Yo-Fast 1, YC-281, MYE 96, and YO-MIX 205 starters had the highest DPPH radical scavenging activity. Chelating of Fe2+ ions of the L. casei-01 starter was the highest, whereas the O-114 starter was the greatest in reducing power. Regarding the yogurt starters, Yo-Fast 1 starter exhibited h igh values o f proteolytic, ACE-I, and DPPH radical scavenging activity. A positive correlation was observed between the proteolytic and ACE-I or antioxidant activities of all starters.
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27
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Wang W, Wang N, Liu C, Jin J. Effect of Silkworm Pupae Peptide on the Fermentation and Quality of Yogurt. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12893] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Wei Wang
- Institute of Quality and Standard for Agriculture Products, Zhejiang Academy of Agriculture Sciences; Hangzhou 310021 People's Republic of China
| | - Nan Wang
- College of Biology and Environmental Engineering; Zhejiang Shuren University; Hangzhou 310021 People's Republic of China
| | - Caiqin Liu
- College of Biology and Environmental Engineering; Zhejiang Shuren University; Hangzhou 310021 People's Republic of China
| | - Jianhcang Jin
- College of Biology and Environmental Engineering; Zhejiang Shuren University; Hangzhou 310021 People's Republic of China
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28
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Muniandy P, Shori AB, Baba AS. Influence of green, white and black tea addition on the antioxidant activity of probiotic yogurt during refrigerated storage. Food Packag Shelf Life 2016. [DOI: 10.1016/j.fpsl.2016.02.002] [Citation(s) in RCA: 86] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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29
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Pancar ED, Andiç S, Boran G. Comparative Effects of Fish and Cow Gelatins and Locust Bean Gum on Chemical, Textural, and Sensory Properties of Yogurt. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2016. [DOI: 10.1080/10498850.2014.944293] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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30
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Jun HI, Park SY, Jeong DY, Song GS, Kim YS. Quality Properties of Yogurt Added with Hot Water Concentrates from Allium hookeri Root. ACTA ACUST UNITED AC 2014. [DOI: 10.3746/jkfn.2014.43.9.1415] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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31
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Viability of Lactic Acid Bacteria, Antioxidant Activity and In Vitro Inhibition of Angiotensin-I-Converting Enzyme of Lycium barbarum Yogurt. ARABIAN JOURNAL FOR SCIENCE AND ENGINEERING 2014. [DOI: 10.1007/s13369-014-1127-2] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Bakr SA. Nutritional and Therapeutical Values of Chickpea Water Extract Enriched Yogurt Made from Cow and Camel Milk. ACTA ACUST UNITED AC 2013. [DOI: 10.3923/ajdd.2013.47.59] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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