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Jaafar MH, Xu P, Mageswaran UM, Balasubramaniam SD, Solayappan M, Woon JJ, Teh CSJ, Todorov SD, Park YH, Liu G, Liong MT. Constipation anti-aging effects by dairy-based lactic acid bacteria. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2024; 66:178-203. [PMID: 38618031 PMCID: PMC11007456 DOI: 10.5187/jast.2023.e93] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/23/2023] [Revised: 08/24/2023] [Accepted: 09/01/2023] [Indexed: 04/16/2024]
Abstract
Constipation, which refers to difficulties in defecation and infrequent bowel movement in emptying the gastrointestinal system that ultimately produces hardened fecal matters, is a health concern in livestock and aging animals. The present study aimed to evaluate the potential effects of dairy-isolated lactic acid bacteria (LAB) strains to alleviate constipation as an alternative therapeutic intervention for constipation treatment in the aging model. Rats were aged via daily subcutaneous injection of D-galactose (600 mg/body weight [kg]), prior to induction of constipation via oral administration of loperamide hydrochloride (5 mg/body weight [kg]). LAB strains (L. fermentum USM 4189 or L. plantarum USM 4187) were administered daily via oral gavage (1 × 10 Log CFU/day) while the control group received sterile saline. Aged rats as shown with shorter telomere lengths exhibited increased fecal bulk and soften fecal upon administration of LAB strains amid constipation as observed using the Bristol Stool Chart, accompanied by a higher fecal moisture content as compared to the control (p < 0.05). Fecal water-soluble metabolite profiles showed a reduced concentration of threonine upon administration of LAB strains compared to the control (p < 0.05). Histopathological analysis also showed that the administration of LAB strains contributed to a higher colonic goblet cell count as compared to the control (p < 0.05). The present study illustrates the potential of dairy-sourced LAB strains as probiotics to ameliorate the adverse effect of constipation amid aging, and as a potential dietary intervention strategy for dairy foods including yogurt and cheese.
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Affiliation(s)
- Mohamad Hafis Jaafar
- Bioprocess Technology, School of
Industrial Technology, Universiti Sains Malaysia, Penang
11800, Malaysia
| | - Pei Xu
- Bioprocess Technology, School of
Industrial Technology, Universiti Sains Malaysia, Penang
11800, Malaysia
- Faculty of Cuisine, Sichuan Tourism
University, Chengdu 610100, China
| | - Uma-Mageswary Mageswaran
- Bioprocess Technology, School of
Industrial Technology, Universiti Sains Malaysia, Penang
11800, Malaysia
| | | | | | - Jia-Jie Woon
- Department of Medical Microbiology,
Faculty of Medicine, University of Malaya, Kuala Lumpur 50603,
Malaysia
| | - Cindy Shuan-Ju Teh
- Department of Medical Microbiology,
Faculty of Medicine, University of Malaya, Kuala Lumpur 50603,
Malaysia
| | - Svetoslav Dimitrov Todorov
- ProBacLab, Department of Food Science and
Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of
Sao Paulo, Sao Paulo 05508-090, Brazil
| | | | - Guoxia Liu
- CAS Key Laboratory of Microbial
Physiological and Metabolic Engineering, State Key Laboratory of Microbial
Resources, Institute of Microbiology, Chinese Academy of
Sciences, Beijing 100864, China
- CAS-TWAS Centre of Excellence for
Biotechnology, Beijing 100101, China
| | - Min-Tze Liong
- Bioprocess Technology, School of
Industrial Technology, Universiti Sains Malaysia, Penang
11800, Malaysia
- Renewable Biomass Transformation
Cluster, School of Industrial Technology, Universiti Sains
Malaysia, Penang 11800, Malaysia
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Xu X, Liu W, Niu H, Hua M, Su Y, Miao X, Chi Y, Xu H, Wang J, Sun M, Li D. Study on the fermentation effect of Rhodotorula glutinis utilizing tofu whey wastewater and the influence of Rhodotorula glutinis on laying hens. Front Nutr 2023; 10:1125720. [PMID: 36908914 PMCID: PMC9998534 DOI: 10.3389/fnut.2023.1125720] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2022] [Accepted: 02/07/2023] [Indexed: 03/14/2023] Open
Abstract
Background Tofu whey wastewater (TWW) is the wastewater of tofu processing, which is rich in a variety of nutrients. Rhodotorula glutinis can make full use of TWW to ferment and reproduce yeast cells, produce carotenoids and other nutrients, improve the utilization value of TWW, and reduce environmental pollution and resource waste. Methods In this study, the nutrient composition changes of TWW treated by Rhodotorula glutinis were analyzed to reformulate TWW medium, and the optimal composition and proportion of TWW medium that can improve the biomass and carotenoids production of Rhodotorula glutinis were explored. Meanwhile, the Rhodotorula glutinis liquid obtained under these conditions was used to prepare biological feed for laying hens, and the effect of Rhodotorula glutinis growing on TWW as substrate on laying performance and egg quality of laying hens were verified. Results The results showed that the zinc content of TWW after Rhodotorula glutinis fermentation increased by 62.30%, the phosphorus content decreased by 42.31%, and the contents of vitamin B1, B2 and B6 increased to varying degrees. The optimal fermentation conditions of Rhodotorula glutinis in the TWW medium were as follow: the initial pH was 6.40, the amount of soybean oil, glucose and zinc ions was 0.80 ml/L, 16.32 g/L, and 20.52 mg/L, respectively. Under this condition, the biomass of Rhodotorula glutinis reached 2.23 g/L, the carotenoids production was 832.86 μg/g, and the number of effective viable yeast count was 7.08 × 107 cfu/ml. In addition, the laying performance and egg quality of laying hens fed Rhodotorula glutinis biological feed were improved. Discussion In this study, we analyzed the composition changes of TWW, optimized the fermentation conditions of Rhodotorula glutinis in TWW medium, explored the influence of Rhodotorula glutinis utilizing TWW on laying layers, and provided a new idea for the efficient utilization of TWW.
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Affiliation(s)
- Xifei Xu
- Department of Food Science and Engineering, College of Agriculture, Yanbian University, Yanji, China.,Laboratory of Food Microbiology, Institute of Agro-product Process, Jilin Academy of Agricultural Science, Changchun, China
| | - Wenjian Liu
- Laboratory of Food Microbiology, Institute of Agro-product Process, Jilin Academy of Agricultural Science, Changchun, China.,Department of Microbiology, College of Life Sciences, Jilin Normal University, Siping, China
| | - Honghong Niu
- Laboratory of Food Microbiology, Institute of Agro-product Process, Jilin Academy of Agricultural Science, Changchun, China
| | - Mei Hua
- Laboratory of Food Microbiology, Institute of Agro-product Process, Jilin Academy of Agricultural Science, Changchun, China
| | - Ying Su
- Laboratory of Food Microbiology, Institute of Agro-product Process, Jilin Academy of Agricultural Science, Changchun, China
| | - Xinyu Miao
- Laboratory of Food Microbiology, Institute of Agro-product Process, Jilin Academy of Agricultural Science, Changchun, China
| | - Yanping Chi
- Laboratory of Food Microbiology, Institute of Agro-product Process, Jilin Academy of Agricultural Science, Changchun, China
| | - Hongyan Xu
- Department of Food Science and Engineering, College of Agriculture, Yanbian University, Yanji, China
| | - Jinghui Wang
- Laboratory of Food Microbiology, Institute of Agro-product Process, Jilin Academy of Agricultural Science, Changchun, China
| | - Mubai Sun
- Laboratory of Food Microbiology, Institute of Agro-product Process, Jilin Academy of Agricultural Science, Changchun, China
| | - Da Li
- Laboratory of Food Microbiology, Institute of Agro-product Process, Jilin Academy of Agricultural Science, Changchun, China
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Wu H, Di QR, Zhong L, Zhou JZ, Shan CJ, Liu XL, Ma AM. Enhancement on antioxidant, anti-hyperglycemic and antibacterial activities of blackberry anthocyanins by processes optimization involving extraction and purification. Front Nutr 2022; 9:1007691. [PMID: 36304233 PMCID: PMC9593095 DOI: 10.3389/fnut.2022.1007691] [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: 07/30/2022] [Accepted: 09/20/2022] [Indexed: 11/13/2022] Open
Abstract
This research aimed to recover anthocyanin-rich extracts from blackberry (Rubus spp. Hull cultivar) by optimizing the processing conditions, and to characterize anthocyanin individuals and determine influences of optimization on enhancement of antioxidant and anti-hyperglycemic activities of anthocyanins as natural supplements. The ethanol concentration of 69.87%, HCl dosage of 0.53%, solid-to-liquid ratio of 1:19.06 at 47.68°C for 17.04 h were optimal to obtain the highest extraction yield of anthocyanins at 0.72 mg/g. By using AB-8 macroporous resins, the anthocyanin concentration of 3.0 mg/mL, ethanol concentration of 90%, and elution rate of 2.0 mL/min were selected to boost the anthocyanin purity up to be 60.11%. Moreover, the purified anthocyanin extracts from blackberry contained nine main pigments which could be divided into three aglycone-based forms, and cyanidin-3-O-glucoside was the most abundant among them. Due to the successive processes of extraction and purification, the blackberry purified anthocyanin extracts (BA-PAE) showed much higher bioactive capacities than the blackberry crude anthocyanin extracts (BA-CAE) and blackberry fruit slurry extracts (BA-FSE), e.g., DPPH and ABTS radical scavenging activities (EC50 = 0.08 and 0.04, 0.32 and 0.24, and 1.31 and 0.41 mg/mL), oxygen radical absorbance capacity (1.60, 0.59, and 0.15 mmol TEAC/g), cytoprotective effects against oxidative stress in PC12 cells (1.69-, 1.58-, and 1.50-fold cell viability compared to oxidative group), α-amylase and α-glucosidase inhibitory activities (IC50 = 0.10 and 0.06, 0.56 and 0.32, and 3.98 and 2.16 mg/mL), and antibacterial activity (93.23, 40.85, and 80.42% reduced biofilm).
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Affiliation(s)
- Han Wu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China,Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China
| | - Qing-Ru Di
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China
| | - Liang Zhong
- Nanjing Youwei Organic Food Company, Nanjing, China
| | - Jian-Zhong Zhou
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China
| | - Cheng-Jun Shan
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China
| | - Xiao-Li Liu
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China
| | - Ai-Min Ma
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China,*Correspondence: Ai-Min Ma
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Aretzy A, Syamsir E, Sitanggang AB. Karakterisasi Aktivitas Fungsional Senyawa Bioaktif dari Whey Hasil Samping Produksi Tahu. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2022. [DOI: 10.6066/jtip.2022.33.1.60] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
Tofu whey is a by-product obtained during tofu production that contains proteins and peptides, soluble carbohydrates, soy isoflavone, and minerals. This research aimed to characterize the functional properties of whey protein from tofu through separation using membranes with different pore sizes. The permeate resulted from Whatman No. 3 filtration was subjected to acidity (pH) and protein content measurement, while its protein profile was characterized by SDS-PAGE. electrophoresis. Additionally, this permeate was further sieved using ultrafiltration membranes with 30, 10, and 5 kDa cut-off. The corresponding filtrates were analyzed for antioxidant activity, isoflavone content, and ACE inhibitor activity. The tofu whey had a pH of 3.14, crude protein of 2 g/100 g sample, and soluble protein content of 1.47mg/mL. The separation of protein bands using SDS-PAGE showed that the dominant protein or peptides in tofu whey had molecular weights below 18 kDa. The use of ultrafiltration membranes could increase the bioactivity of permeates. The filtrate resulting from the smallest membrane cut-off (i.e., 5 kDa) had a higher antioxidant activity, isoflavone content, and ACE inhibitory activity.
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In Vitro Fermentability of Soybean Oligosaccharides from Wastewater of Tofu Production. Polymers (Basel) 2022; 14:polym14091704. [PMID: 35566873 PMCID: PMC9103689 DOI: 10.3390/polym14091704] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2022] [Revised: 04/06/2022] [Accepted: 04/11/2022] [Indexed: 12/04/2022] Open
Abstract
Soybean oligosaccharides (SBOS) isolated from wastewater of tofu production were studied in terms of their structural characteristics and in vitro fermentation by human fecal inocula. Three sub-fractions named Z1 (14%), Z2 (13%), and Z3 (17%) were obtained by Sephadex G-15 column separation. Z1 contained mainly stachyose; Z2 and Z3 contained stachyose, raffinose, and sucrose with different relative percentages. The in vitro batch fermentation model of human intestinal bacteria including 0, 12, 24, and 48 h was used to investigate the fermentation characteristics of SBOS. According to the results, during the fermentation process, the molecular weight of oligosaccharides decreased significantly with increasing fermentation time, indicating that oligosaccharides could be utilized and degraded by the colonic microbiota. Furthermore, SBOS could significantly promote the production of short-chain fatty acids (SCFAs), especially acetic, propionic, and butyric acids. SBOS increased the abundance of Firmicutes, while that of Proteobacteria was decreased. Additionally, SBOS could promote the proliferation of Dialister, Bacteroides, and Akkermansia at the genus level. Therefore, SBOS can be potentially used as prebiotic promoting gut health.
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Zhang Y, Gao Y, Wang M, Shi L, Liu Y, Yan C, Wang J, Meluleki HJ, Geng W, Wang Y. The fermented soy whey produced by a combined lactic acid bacteria starter shows improved flavor and the function in alleviating dextran sulphate sodium induced colitis in mice. FOOD BIOTECHNOL 2022. [DOI: 10.1080/08905436.2022.2051539] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Yang Zhang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Yueyu Gao
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Meng Wang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Lei Shi
- Tianjin Food Group Co. Ltd, Tianjin, China
| | - Yuan Liu
- Tianjin Food Group Co. Ltd, Tianjin, China
| | - Chunxiao Yan
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Jinju Wang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Hungwe Justice Meluleki
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Weitao Geng
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Yanping Wang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
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Ong JS, Lew LC, Hor YY, Liong MT. Probiotics: The Next Dietary Strategy against Brain Aging. Prev Nutr Food Sci 2022; 27:1-13. [PMID: 35465109 PMCID: PMC9007707 DOI: 10.3746/pnf.2022.27.1.1] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2021] [Revised: 12/23/2021] [Accepted: 12/28/2021] [Indexed: 11/06/2022] Open
Abstract
Owing to their long history of safe use, probiotic microorganisms, typically from the genus Lactobacillus, have long been recognized, especially in traditional and fermented food industries. Although conventionally used for dairy, meat, and vegetable fermentation, the use of probiotics in health foods, supplements, and nutraceuticals has gradually increased. Over the past two decades, the importance of probiotics in improving gut health and immunity as well as alleviating metabolic diseases has been recognized. The new concept of a gut-heart-brain axis has led to the development of various innovations and strategies related to the introduction of probiotics in food and diet. Probiotics influence gut microbiota profiles, inflammation, and disorders and directly impact brain neurotransmitter pathways. As brain health often declines with age, the concept of probiotics being beneficial for the aging brain has also gained much momentum and emphasis in both research and product development. In this review, the concept of the aging brain, different in vivo aging models, and various aging-related benefits of probiotics are discussed.
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Affiliation(s)
- Jia-Sin Ong
- School of Industrial Technology, Universiti Sains Malaysia, Penang 11800, Malaysia
| | - Lee-Ching Lew
- Probionic Corporation, Jeonbuk Institute for Food-Bioindustry, Jeonbuk 54810, Korea
| | - Yan-Yan Hor
- Department of Biotechnology, Yeungnam University, Gyeongbuk 38541, Korea
| | - Min-Tze Liong
- School of Industrial Technology, Universiti Sains Malaysia, Penang 11800, Malaysia
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Yin L, Zhang Y, Wang L, Wu H, Azi F, Tekliye M, Zhou J, Liu X, Dong M, Xia X. Neuroprotective potency of a soy whey fermented by Cordyceps militaris SN-18 against hydrogen peroxide-induced oxidative injury in PC12 cells. Eur J Nutr 2022; 61:779-792. [PMID: 34553258 DOI: 10.1007/s00394-021-02679-w] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2020] [Accepted: 09/11/2021] [Indexed: 11/26/2022]
Abstract
PURPOSE Soy whey is a byproduct generated from the processing of several soybean products. Its valorization has continued to attract significant research interest in recent times due to the nutritional and bioactive potency of its chemical composition. Herein, the neuroprotective potency of a soy whey fermented by Cordyceps militaris SN-18 against hydrogen peroxide (H2O2)-induced oxidative injury in PC12 cells was investigated. METHODS The phenolic compositions were analyzed by high-performance liquid chromatography. Antioxidant activities were assessed by ABTS•+ scavenging assay, DPPH radical scavenging assay, reducing power assay, and ferric reducing antioxidant power assay. The neuroprotective effects of fermented soy whey (FSW) were investigated based on the oxidative injury model in PC12 cells. RESULTS FSW possessed higher total phenolic content and antioxidant activities compared with unfermented soy whey (UFSW) and that most of the isoflavone glycosides were hydrolyzed into their corresponding aglycones during fermentation. The extract from FSW exhibited a greater protective effect on PC12 cells against oxidative injury by promoting cell proliferation, restoring cell morphology, inhibiting lactic dehydrogenase leakage, reducing reactive oxygen species levels, and enhancing antioxidant enzyme activities compared with that from UFSW. Additionally, cell apoptosis was significantly inhibited by FSW through down-regulation of caspase-3, caspase-9, and Bax and up-regulation of Bcl-2 and Bcl-xL. S-phase cell arrest was attenuated by FSW through increasing cyclin A, CDK1 and CDK2, and decreasing p21 protein. CONCLUSION Fermentation with C. militaris SN-18 could significantly improve the bioactivity of soy whey by enhancing the ability of nerve cells to resist oxidative damage.
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Affiliation(s)
- Liqing Yin
- Institute of Agricultural Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, People's Republic of China
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang Road, Nanjing, 210095, Jiangsu, People's Republic of China
| | - Yongzhu Zhang
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang Road, Nanjing, 210095, Jiangsu, People's Republic of China
| | - Lixia Wang
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang Road, Nanjing, 210095, Jiangsu, People's Republic of China
| | - Han Wu
- Institute of Agricultural Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, People's Republic of China
| | - Fidelis Azi
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang Road, Nanjing, 210095, Jiangsu, People's Republic of China
| | - Mekonen Tekliye
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang Road, Nanjing, 210095, Jiangsu, People's Republic of China
| | - Jianzhong Zhou
- Institute of Agricultural Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, People's Republic of China
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013, Jiangsu, People's Republic of China
| | - Xiaoli Liu
- Institute of Agricultural Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, People's Republic of China
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013, Jiangsu, People's Republic of China
| | - Mingsheng Dong
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang Road, Nanjing, 210095, Jiangsu, People's Republic of China
| | - Xiudong Xia
- Institute of Agricultural Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, People's Republic of China.
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013, Jiangsu, People's Republic of China.
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Probiotics Reduce Vaginal Candidiasis in Pregnant Women via Modulating Abundance of Candida and Lactobacillus in Vaginal and Cervicovaginal Regions. Microorganisms 2022; 10:microorganisms10020285. [PMID: 35208739 PMCID: PMC8877909 DOI: 10.3390/microorganisms10020285] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Revised: 01/20/2022] [Accepted: 01/20/2022] [Indexed: 02/05/2023] Open
Abstract
We previously reported on the effects of a lactobacilli probiotic (SynForU-HerCare; two capsules/day of 9.5 log CFU/capsule) in improving symptoms of vaginal irritation, discharge and burning in pregnant women with vaginal candidiasis upon administration for 8 weeks, accompanied by improved emotional and social quality of life parameters. Thus, the present study aimed to analyse vaginal microbiota and inflammatory changes in hope to better understand the improved clinical symptoms as observed previously. Patients in the probiotic group showed a decreased abundance of Candida glabrata after 8 weeks (p = 0.009) in the lower vaginal region, while patients in the placebo group did not show any changes over time. In the higher vaginal and cervicovaginal regions, patients in the placebo group showed a decreased abundance of Candida albicans only within 4 weeks (p < 0.05) but no changes in abundance of C. glabrata over time, while patients in the probiotic group showed a continuous decreased abundance of C. albicans and C. glabrata over 8 weeks (p < 0.05). Patients in the placebo group also had a decreased abundance of Lactobacillus crispatus over 4 weeks (p = 0.023) in the lower vaginal region and a decreased abundance of L. jensenii over 8 weeks in the cervicovaginal region (p = 0.001). Meanwhile, patients in the probiotic group had an increased abundance of L. crispatus in the lower vaginal region after 8 weeks (p = 0.012) and Lactobacillus jensenii over 4 weeks in the cervicovaginal region (p < 0.001). Inflammation may have occurred in both low and high vaginal regions, predominantly observed by the increased concentration of pro-inflammatory cytokine TNF-alpha in patients from the placebo group (p < 0.05), while the administration of probiotics has shortened the period of inflammation as observed from the reduced need for anti-inflammatory cytokine IL-4 and IL-10 over time (p < 0.05). Taken together, our present new data further support previous findings that probiotic SynForU-HerCare had a beneficial effect against vaginal candidiasis in pregnant women via modulation of the vaginal microbiota and microenvironment.
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Ultrasonic modification on fermentation characteristics of Bacillus varieties: Impact on protease activity, peptide content and its correlation coefficient. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112852] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Abdullah D, Poddar S, Rai RP, Purwati E, Dewi NP, Pratama YE. Molecular Identification of Lactic Acid Bacteria Approach to Sustainable food Security. J Public Health Res 2021; 10. [PMID: 34818881 PMCID: PMC9131486 DOI: 10.4081/jphr.2021.2508] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2021] [Accepted: 11/10/2021] [Indexed: 11/23/2022] Open
Abstract
BACKGROUND Dadiah is a traditional dish from West Sumatra made from buffalo milk, which is fermented in bamboo tubes and left at room temperature for ±2 days. Dadiah is included in the staple food category because it contains Lactic Acid Bacteria (LAB) which has the potential to be a probiotic. This study aims to determine the identification and characterization of LAB from Dadiah from Halaban, Kab. Fifty Cities, West Sumatra. DESIGN AND METHODS A survey method was used in this research with a descriptive analysis, Antimicrobial activity testing was done with bacteria Escherichia coli O157, Staphylococcus aureus, Listeria monocytogenes, and Listeria innocua. Molecular identification was done using the 16S rRNA gene. RESULTS Probiotic candidate test with the best results in testing for resistance to stomach acid at pH3 with the viability of 65.98%, bile salt resistance 0.3%, viability of 54.90% from 2DA isolates. Antimicrobial activity with the best clear zone area results was obtained in 2DA isolates with Escherichia coli O157 test bacteria of 21.16 mm, Staphylococcus aureus with a clear zone area of 23.17 mm, Listeria innocua of 19.24 mm and Listeria monocytogenes with a clear zone area 18.23 mm in 4DA isolate, LAB identification using 16S sRNA gene, results of running PCR base length 1419bp. CONCLUSIONS Phylogenetic analysis shows that Dadiah of Limapuluh Kota Regency is a kin to Lactobacillus plantarum. The superiority of identification technology by using 16S rRNA gene only can be conducted if the nucleotide sequence information of the targeted bacteria is known beforehand.
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Affiliation(s)
- Dessy Abdullah
- Research Scholar, Lincoln University College, Wisma Lincoln, No, 12-18, SS 6/12, Off Jalan Perbandaran,, 47301 Petaling Jaya, Selangor D. E, Malaysia Lecturer, Medical Faculty, Baiturrahmah University Padang, West Sumatera, Indonesia.
| | - Sandeep Poddar
- Deputy Vice Chancellor of Research, Lincoln University College.
| | - Ramesh Prasath Rai
- Lincoln University College, Wisma Lincoln, No, 12-18, SS 6/12, Off Jalan Perbandaran, 47301 Petaling Jaya, Selangor, Malaysia.
| | - Endang Purwati
- Faculty of Animal Science, University of Andalas, Padang, West Sumatera, Indonesia.
| | - Nadia Purnama Dewi
- Research Scholar, Lincoln University College, Wisma Lincoln, No, 12-18, SS 6/12, Off Jalan Perbandaran,, 47301 Petaling Jaya, Selangor, Malaysia Lecturer, Medical Faculty, Baiturrahmah University Padang, West Sumatera, Indonesia.
| | - Yudha Endra Pratama
- Doctoral Program, Faculty of Animal Science, University of Andalas, Padang, Indonesia.
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Lew LC, Hor YY, Jaafar MH, Lau ASY, Lee BK, Chuah LO, Yap KP, Azlan A, Azzam G, Choi SB, Liong MT. Lactobacillus Strains Alleviated Hyperlipidemia and Liver Steatosis in Aging Rats via Activation of AMPK. Int J Mol Sci 2020; 21:ijms21165872. [PMID: 32824277 PMCID: PMC7461503 DOI: 10.3390/ijms21165872] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2020] [Revised: 07/01/2020] [Accepted: 07/01/2020] [Indexed: 01/18/2023] Open
Abstract
In this study, we hypothesized that different strains of Lactobacillus can alleviate hyperlipidemia and liver steatosis via activation of 5′ adenosine monophosphate-activated protein kinase (AMPK), an enzyme that is involved in cellular energy homeostasis, in aged rats. Male rats were fed with a high-fat diet (HFD) and injected with D-galactose daily over 12 weeks to induce aging. Treatments included (n = 6) (i) normal diet (ND), (ii) HFD, (iii) HFD-statin (lovastatin 2 mg/kg/day), (iv) HFD-Lactobacillus fermentum DR9 (10 log CFU/day), (v) HFD-Lactobacillus plantarum DR7 (10 log CFU/day), and (vi) HFD-Lactobacillus reuteri 8513d (10 log CFU/day). Rats administered with statin, DR9, and 8513d reduced serum total cholesterol levels after eight weeks (p < 0.05), while the administration of DR7 reduced serum triglycerides level after 12 weeks (p < 0.05) as compared to the HFD control. A more prominent effect was observed from the administration of DR7, where positive effects were observed, ranging from hepatic gene expressions to liver histology as compared to the control (p < 0.05); downregulation of hepatic lipid synthesis and β-oxidation gene stearoyl-CoA desaturase 1 (SCD1), upregulation of hepatic sterol excretion genes of ATP-binding cassette subfamily G member 5 and 8 (ABCG5 and ABCG8), lesser degree of liver steatosis, and upregulation of hepatic energy metabolisms genes AMPKα1 and AMPKα2. Taken altogether, this study illustrated that the administration of selected Lactobacillus strains led to improved lipid profiles via activation of energy and lipid metabolisms, suggesting the potentials of Lactobacillus as a promising natural intervention for alleviation of cardiovascular and liver diseases.
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Affiliation(s)
- Lee-Ching Lew
- School of Industrial Technology, Universiti Sains Malaysia, Penang 11800, Malaysia; (L.-C.L.); (Y.-Y.H.); (M.-H.J.); (A.-S.-Y.L.); (B.-K.L.); (L.-O.C.)
- USM-RIKEN International Centre for Ageing Science (URICAS), Universiti Sains Malaysia, Penang 11800, Malaysia;
| | - Yan-Yan Hor
- School of Industrial Technology, Universiti Sains Malaysia, Penang 11800, Malaysia; (L.-C.L.); (Y.-Y.H.); (M.-H.J.); (A.-S.-Y.L.); (B.-K.L.); (L.-O.C.)
- USM-RIKEN International Centre for Ageing Science (URICAS), Universiti Sains Malaysia, Penang 11800, Malaysia;
| | - Mohamad-Hafis Jaafar
- School of Industrial Technology, Universiti Sains Malaysia, Penang 11800, Malaysia; (L.-C.L.); (Y.-Y.H.); (M.-H.J.); (A.-S.-Y.L.); (B.-K.L.); (L.-O.C.)
- USM-RIKEN International Centre for Ageing Science (URICAS), Universiti Sains Malaysia, Penang 11800, Malaysia;
| | - Amy-Sie-Yik Lau
- School of Industrial Technology, Universiti Sains Malaysia, Penang 11800, Malaysia; (L.-C.L.); (Y.-Y.H.); (M.-H.J.); (A.-S.-Y.L.); (B.-K.L.); (L.-O.C.)
| | - Boon-Kiat Lee
- School of Industrial Technology, Universiti Sains Malaysia, Penang 11800, Malaysia; (L.-C.L.); (Y.-Y.H.); (M.-H.J.); (A.-S.-Y.L.); (B.-K.L.); (L.-O.C.)
| | - Li-Oon Chuah
- School of Industrial Technology, Universiti Sains Malaysia, Penang 11800, Malaysia; (L.-C.L.); (Y.-Y.H.); (M.-H.J.); (A.-S.-Y.L.); (B.-K.L.); (L.-O.C.)
| | - Kien-Pong Yap
- Institute of Biological Sciences, Faculty of Science, University of Malaya, Kuala Lumpur 50603, Malaysia;
| | - Azali Azlan
- School of Biological Science, Universiti Sains Malaysia, Penang 11800, Malaysia;
| | - Ghows Azzam
- USM-RIKEN International Centre for Ageing Science (URICAS), Universiti Sains Malaysia, Penang 11800, Malaysia;
- School of Biological Science, Universiti Sains Malaysia, Penang 11800, Malaysia;
| | - Sy-Bing Choi
- School of Data Sciences, Perdana University, MARDI Complex, Selangor 43400, Malaysia
- Correspondence: (S.-B.C.); (M.-T.L.); Tel.: +603-89418646 (S.-B.C.); +604-653-2114 (M.-T.L.); Fax: +603-894107661 (S.-B.C.); +604-653-6375 (M.-T.L.)
| | - Min-Tze Liong
- School of Industrial Technology, Universiti Sains Malaysia, Penang 11800, Malaysia; (L.-C.L.); (Y.-Y.H.); (M.-H.J.); (A.-S.-Y.L.); (B.-K.L.); (L.-O.C.)
- USM-RIKEN International Centre for Ageing Science (URICAS), Universiti Sains Malaysia, Penang 11800, Malaysia;
- Correspondence: (S.-B.C.); (M.-T.L.); Tel.: +603-89418646 (S.-B.C.); +604-653-2114 (M.-T.L.); Fax: +603-894107661 (S.-B.C.); +604-653-6375 (M.-T.L.)
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Ruan S, Luo J, Li Y, Wang Y, Huang S, Lu F, Ma H. Ultrasound-assisted liquid-state fermentation of soybean meal with Bacillus subtilis: Effects on peptides content, ACE inhibitory activity and biomass. Process Biochem 2020. [DOI: 10.1016/j.procbio.2019.11.035] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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14
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Chua JY, Liu SQ. Soy whey: More than just wastewater from tofu and soy protein isolate industry. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.06.016] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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15
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Venegas-Ortega MG, Flores-Gallegos AC, Martínez-Hernández JL, Aguilar CN, Nevárez-Moorillón GV. Production of Bioactive Peptides from Lactic Acid Bacteria: A Sustainable Approach for Healthier Foods. Compr Rev Food Sci Food Saf 2019; 18:1039-1051. [PMID: 33336997 DOI: 10.1111/1541-4337.12455] [Citation(s) in RCA: 59] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2018] [Revised: 04/14/2019] [Accepted: 04/28/2019] [Indexed: 12/25/2022]
Abstract
Traditional fermented foods where lactic acid bacteria (LAB) are present have been associated with beneficial effects on human health, and some of those benefits are related to protein-derived products. Peptides produced by LAB have attracted the interest of food industries because of their diverse applications. These peptides include ribosomally produced (bacteriocins) and protein hydrolysates by-products (bioactive peptides), which can participate as natural preservatives and nutraceuticals, respectively. It is essential to understand the biochemical pathways and the effect of growth conditions for the production of bioactive peptides and bacteriocins by LAB, in order to suggest strategies for optimization. LAB is an important food-grade expression system that can be used in the simultaneous production of peptide-based products for the food, animal, cosmetic, and pharmaceutical industries. This review describes the multifunctional proteinaceous compounds generated by LAB metabolism and discusses a strategy to use a single-step production process, using an alternative protein-based media. This strategy will provide economic advantages in fermentation processes and will also provide an environmental alternative to industrial waste valorization. New technologies that can be used to improve production and bioactivity of LAB-derived peptides are also analyzed.
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Affiliation(s)
- María G Venegas-Ortega
- Research Group of Bioprocesses and Bioproducts, Dept. of Food Research, School of Chemistry, Univ. Autónoma de Coahuila, Saltillo, 25280, Mexico
| | - Adriana C Flores-Gallegos
- Research Group of Bioprocesses and Bioproducts, Dept. of Food Research, School of Chemistry, Univ. Autónoma de Coahuila, Saltillo, 25280, Mexico
| | - José L Martínez-Hernández
- Research Group of Bioprocesses and Bioproducts, Dept. of Food Research, School of Chemistry, Univ. Autónoma de Coahuila, Saltillo, 25280, Mexico
| | - Cristóbal N Aguilar
- Research Group of Bioprocesses and Bioproducts, Dept. of Food Research, School of Chemistry, Univ. Autónoma de Coahuila, Saltillo, 25280, Mexico
| | - Guadalupe V Nevárez-Moorillón
- Facultad de Ciencias Químicas, Univ. Autónoma de Chihuahua, Circuito Universitario S/N, Campus Universitario II, Chihuahua, 31125, Mexico
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16
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Rezaei A, Amirdivani S, Asl AK, Malekinejad H, Zomorodi S, Hosseinmardi F. Inhibition of the Angiotensin I Converting Enzyme (ACE) and proteolysis of non-fat probiotic yogurt. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2019. [DOI: 10.1590/1981-6723.23418] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/17/2023]
Abstract
Abstract Yogurt is an important source of many biologically active peptides with specific health benefits. The majority of the bioactive peptides produced during yogurt manufacture are related to angiotensin converting enzyme inhibitory (ACE-I) peptides. The present study evaluated the proteolysis and angiotensin converting enzyme (ACE) inhibitory activities of non-fat probiotic yogurt supplemented with sodium caseinate (0 to 4%), and Mentha piperita (peppermint) extract (0 to 0.4%) during 20 days of storage. Good correlation (R = 0.90) was found between the growth of Lactobacillus casei LFTI® L26 and ACE inhibition in all samples during the initial stages of storage, as compared to the control yogurt, with a significant (p < 0.05) decrease after storage. The results showed that the addition of sodium caseinate and peppermint extract had a significant (p < 0.05) effect on proteolysis and the viability of L. casei LFTI® L26, enhancing the ACE activity. The IC50 values of the sample containing 0.4% of peppermint and of the sample containing 4% of sodium caseinate were 0.12 and 0.02 mg/mL respectively. The results showed that the use of 4% of sodium caseinate and 0.4% of peppermint extract could provide higher probiotic viability (1.3×107cfu/g) on the 20th day of storage.
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17
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18
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Shu G, Huang J, Bao C, Meng J, Chen H, Cao J. Effect of Different Proteases on the Degree of Hydrolysis and Angiotensin I-Converting Enzyme-Inhibitory Activity in Goat and Cow Milk. Biomolecules 2018; 8:E101. [PMID: 30262795 PMCID: PMC6316464 DOI: 10.3390/biom8040101] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2018] [Revised: 09/21/2018] [Accepted: 09/21/2018] [Indexed: 11/16/2022] Open
Abstract
Angiotensin I-converting enzyme (ACE) peptides are bioactive peptides that have important value in terms of research and application in the prevention and treatment of hypertension. While widespread literature is concentrated on casein or whey protein for production of ACE-inhibitory peptides, relatively little information is available on selecting the proper proteases to hydrolyze the protein. In this study, skimmed cow and goat milk were hydrolyzed by four commercial proteases, including alkaline protease, trypsin, bromelain, and papain. Angiotensin I-converting enzyme-inhibitory peptides and degree of hydrolysis (DH) of hydrolysates were measured. Moreover, we compared the difference in ACE-inhibitory activity between cow and goat milk. The results indicated that the DH increased with the increase in hydrolysis time. The alkaline protease-treated hydrolysates exhibited the highest DH value and ACE-inhibitory activity. Additionally, the ACE-inhibitory activity of hydrolysates from goat milk was higher than that of cow milk-derived hydrolysates. Therefore, goat milk is a good source to obtain bioactive peptides with ACE-inhibitory activity, as compared with cow milk. A proper enzyme to produce ACE-inhibitory peptides is important for the development of functional milk products and will provide the theoretical basis for industrial production.
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Affiliation(s)
- Guowei Shu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
| | - Jie Huang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
| | - Chunju Bao
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
| | - Jiangpeng Meng
- Department of Research and Development, Xi'an Baiyue Gaot Milk Corp., Ltd., Xi'an 710089, China.
| | - He Chen
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
| | - Jili Cao
- Department of Research and Development, Xi'an Oriental Dairy Co., Ltd., Xi'an 710027, China.
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19
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Study of Extraction and Enzymatic Properties of Cell-Envelope Proteinases from a Novel Wild Lactobacillus plantarum LP69. Catalysts 2018. [DOI: 10.3390/catal8080325] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
Abstract
Lactobacilli cell-envelope proteinases (CEPs) have been widely used in the development of new streams of blockbuster nutraceuticals because of numerous biopharmaceutical potentials; thus, the development of viable methods for CEP extraction and the improvement of extraction efficiency will promote their full-scale application. In this study, CEP from a novel wild Lactobacillus plantarum LP69 was released from cells by incubating in calcium-free buffer. The extraction conditions of CEP were optimized by response surface methodology with the enzyme activity and specific activity as the detective marker. The optimal extraction conditions were: time of 80 min, temperature of 39 °C and buffer pH of 6.5. Under these conditions, enzyme activity and specific activity were (23.94 ± 0.86) U/mL and (1.37 ± 0.03) U/mg, respectively, which were well matched with the predicted values (22.12 U/mL and 1.36 U/mg). Optimal activity of the crude CEP occurred at pH 8.0 and 40 °C. It is a metallopeptidase, activated by Ca2+, inhibited by Zn2+ and ethylene-diamine-tetra-acetic acid, and a serine proteinase which is inhibited by phenylmethylsulfonyl fluoride. Kinetic studies showed that CEP from LP69 could hydrolyze whey protein, lactoglobulin and casein. Our study improves the extraction efficiency of CEPs from LP69, providing the reference for their industrial development.
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20
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Shu G, Shi X, Chen H, Ji Z, Meng J. Optimization of Nutrient Composition for Producing ACE Inhibitory Peptides from Goat Milk Fermented by Lactobacillus bulgaricus LB6. Probiotics Antimicrob Proteins 2018; 11:723-729. [DOI: 10.1007/s12602-018-9410-2] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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21
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Albuquerque MAC, Bedani R, LeBlanc JG, Saad SMI. Passion fruit by-product and fructooligosaccharides stimulate the growth and folate production by starter and probiotic cultures in fermented soymilk. Int J Food Microbiol 2017; 261:35-41. [DOI: 10.1016/j.ijfoodmicro.2017.09.001] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2017] [Revised: 08/14/2017] [Accepted: 09/04/2017] [Indexed: 01/10/2023]
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22
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Fei Y, Liu L, Liu D, Chen L, Tan B, Fu L, Li L. Investigation on the safety of Lactobacillus amylolyticus L6 and its fermentation properties of tofu whey. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.05.072] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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23
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Lye HS, Kato T, Low WY, Taylor TD, Prakash T, Lew LC, Ohno H, Liong MT. Lactobacillus fermentum FTDC 8312 combats hypercholesterolemia via alteration of gut microbiota. J Biotechnol 2017; 262:75-83. [PMID: 28935567 DOI: 10.1016/j.jbiotec.2017.09.007] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2017] [Revised: 09/12/2017] [Accepted: 09/12/2017] [Indexed: 02/09/2023]
Abstract
In this study, hypercholesterolemic mice fed with Lactobacillus fermentum FTDC 8312 after a seven-week feeding trial showed a reduction in serum total cholesterol (TC) levels, accompanied by a decrease in serum low-density lipoprotein cholesterol (LDL-C) levels, an increase in serum high-density lipoprotein cholesterol (HDL-C) levels, and a decreased ratio of apoB100:apoA1 when compared to those fed with control or a type strain, L. fermentum JCM 1173. These have contributed to a decrease in atherogenic indices (TC/HDL-C) of mice on the FTDC 8312 diet. Serum triglyceride (TG) levels of mice fed with FTDC 8312 and JCM 1173 were comparable to those of the controls. A decreased ratio of cholesterol and phospholipids (C/P) was also observed for mice fed with FTDC 8312, leading to a decreased number of spur red blood cells (RBC) formation in mice. Additionally, there was an increase in fecal TC, TG, and total bile acid levels in mice on FTDC 8312 diet compared to those with JCM 1173 and controls. The administration of FTDC 8312 also altered the gut microbiota population such as an increase in the members of genera Akkermansia and Oscillospira, affecting lipid metabolism and fecal bile excretion in the mice. Overall, we demonstrated that FTDC 8312 exerted a cholesterol lowering effect that may be attributed to gut microbiota modulation.
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Affiliation(s)
- Huey-Shi Lye
- Department of Agricultural and Food Science, Faculty of Science, Universiti Tunku Abdul Rahman, Jalan Universiti, Bandar Barat, 31900 Kampar, Perak, Malaysia
| | - Tamotsu Kato
- Laboratory for Intestinal Ecosystem, RIKEN Center for Integrative Medical Sciences, Kanagawa 230-0045, Japan; Immunobiology Laboratory, Graduate School of Medical Life Science, Yokohama City University, Kanawaga 230-0045, Japan
| | - Wai-Yee Low
- Davies Research Centre, University of Adelaide, Roseworthy, SA 5371, Australia
| | - Todd D Taylor
- Laboratory for Integrated Bioinformatics, RIKEN Center for Integrative Medical Sciences, Kanagawa 230-0045, Japan
| | - Tulika Prakash
- School of Basic Sciences, Indian Institute of Technology (IIT), Mandi - 175005, HP, India
| | - Lee-Ching Lew
- School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia
| | - Hiroshi Ohno
- Laboratory for Intestinal Ecosystem, RIKEN Center for Integrative Medical Sciences, Kanagawa 230-0045, Japan; Immunobiology Laboratory, Graduate School of Medical Life Science, Yokohama City University, Kanawaga 230-0045, Japan; USM-RIKEN International Centre for Ageing Science (URICAS), Universiti Sains Malaysia, 11800 USM, Penang, Malaysia.
| | - Min-Tze Liong
- School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia; USM-RIKEN International Centre for Ageing Science (URICAS), Universiti Sains Malaysia, 11800 USM, Penang, Malaysia.
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24
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Saleh ASM, Zhang Q, Shen Q. Recent Research in Antihypertensive Activity of Food Protein-derived Hydrolyzates and Peptides. Crit Rev Food Sci Nutr 2017; 56:760-87. [PMID: 25036695 DOI: 10.1080/10408398.2012.724478] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
Year to year obesity prevalence, reduced physical activities, bad habits/or stressful lifestyle, and other environmental and physiological impacts lead to increase in diseases such as coronary heart disease, stroke, cancer, diabetes, and hypertension worldwide. Hypertension is considered as one of the most common serious chronic diseases; however, discovery of medications with high efficacy and without side effects for treatment of patients remains a challenge for scientists. Recent trends in functional foods have evidenced that food bioactive proteins play a major role in the concepts of illness and curing; therefore, nutritionists, biomedical scientists, and food scientists are working together to develop improved systems for the discovery of peptides with increased potency and therapeutic benefits. This review presents a recent research carried out to date for the purpose of isolation and identification of bioactive hydrolyzates and peptides with angiotensin I converting enzyme inhibitory activity and antihypertensive effect from animal, marine, microbial, and plant food proteins. Effects of food processing and hydrolyzation conditions as well as some other impacts on formation, activity, and stability of these hydrolyzates and peptides are also presented.
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Affiliation(s)
- Ahmed S M Saleh
- a College of Food Science and Nutritional Engineering, China Agricultural University , Beijing , China.,b Department of Food Science and Technology , Faculty of Agriculture, Assiut University , Assiut , Egypt
| | - Qing Zhang
- a College of Food Science and Nutritional Engineering, China Agricultural University , Beijing , China
| | - Qun Shen
- a College of Food Science and Nutritional Engineering, China Agricultural University , Beijing , China
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25
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26
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Mung bean (Vigna radiata) as probiotic food through fermentation with Lactobacillus plantarum B1-6. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.03.011] [Citation(s) in RCA: 58] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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27
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Corzo O, Bracho N, Rodríguez J, Arias JM. Optimizing Salting and Smoking of Catfish (Bagre marinus) Using Response Surface Methodology. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2015. [DOI: 10.1080/10498850.2013.855286] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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28
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Singh A, Adak S, Karmakar S, Banerjee R. Impact of Processing Condition on Nutraceutical Potency of Soy Whey Hydrolysate. J FOOD QUALITY 2014. [DOI: 10.1111/jfq.12117] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
Affiliation(s)
- Anshu Singh
- Microbial Biotechnology and Downstream Processing Laboratory; Agricultural and Food Engineering Department; Indian Institute of Technology; 721302 Kharagpur India
| | - Sunita Adak
- Microbial Biotechnology and Downstream Processing Laboratory; Agricultural and Food Engineering Department; Indian Institute of Technology; 721302 Kharagpur India
| | - Sandipan Karmakar
- Department of Industrial Engineering and Management; Indian Institute of Technology; 721302 Kharagpur India
| | - Rintu Banerjee
- Microbial Biotechnology and Downstream Processing Laboratory; Agricultural and Food Engineering Department; Indian Institute of Technology; 721302 Kharagpur India
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29
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Brzozowski B, Lewandowska M. Prolyl endopeptidase — Optimization of medium and culture conditions for enhanced production by Lactobacillus acidophilus. ELECTRON J BIOTECHN 2014. [DOI: 10.1016/j.ejbt.2014.07.003] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023] Open
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30
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Bedani R, Rossi EA, Isay Saad SM. Impact of inulin and okara on Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 viability in a fermented soy product and probiotic survival under in vitro simulated gastrointestinal conditions. Food Microbiol 2013; 34:382-9. [PMID: 23541206 DOI: 10.1016/j.fm.2013.01.012] [Citation(s) in RCA: 113] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2012] [Revised: 01/11/2013] [Accepted: 01/21/2013] [Indexed: 12/19/2022]
Abstract
The effect of inulin and/or okara flour on Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 viability in a fermented soy product (FSP) and on probiotic survival under in vitro simulated gastrointestinal conditions were investigated throughout 28 days of storage at 4 °C. Employing a 2(2) design, four FSP trials were produced from soymilk fermented with ABT-4 culture (La-5, Bb-12, and Streptococcus thermophilus): FSP (control); FSP-I (with inulin, 3 g/100 mL of soymilk); FSP-O (with okara, 5 g/100 mL); FSP-IO (with inulin + okara, ratio 3:5 g/100 mL). Probiotic viabilities ranged from 8 to 9 log cfu/g during the 28 days of storage, and inulin and/or okara flour did not affect the viability of La-5 and Bb-12. Bb-12 resistance to the artificial gastrointestinal juices was higher than for La-5, since the Bb-12 and La-5 populations decreased approximately 0.6 log cfu/g and 3.8 log cfu/g, respectively, throughout storage period. Even though the protective effect of inulin and/or okara flour on probiotic microorganisms was not significant, when compared to a fresh culture, the FSP matrix improved Bb-12 survival on day 1 of storage and may be considered a good vehicle for Bb-12 and could play an important role in probiotic protection against gastrointestinal juices.
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Affiliation(s)
- Raquel Bedani
- Departamento de Tecnologia Bioquímico-Farmacêutica, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, Av. Prof. Lineu Prestes, 580, 05508-000 São Paulo, SP, Brazil
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31
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Peptide enriched functional food adjunct from soy whey: A statistical optimization study. Food Sci Biotechnol 2013. [DOI: 10.1007/s10068-013-0050-8] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
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