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Liu D, Zhao F, Li L, Zhang J, Wu S, Lü X, Zhang H, Yi Y. Enhancing the antioxidant capacity and quality attributes of fermented goat milk through the synergistic action of Limosilactobacillus fermentum WXZ 2-1 with a starter culture. J Dairy Sci 2024; 107:1928-1949. [PMID: 37939838 DOI: 10.3168/jds.2023-24135] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2023] [Accepted: 10/19/2023] [Indexed: 11/10/2023]
Abstract
This study evaluated 75 strains of lactic acid bacteria (LAB) isolated from traditional dairy products in western China for their probiotic properties. Among them, Limosilactobacillus fermentum WXZ 2-1, Lactiplantibacillus plantarum TXZ 2-35, Companilactobacillus crustorum QHS 9, and Companilactobacillus crustorum QHS 10 demonstrated potential probiotic characteristics. The antioxidant capacity of these 4 strains was assessed, revealing that L. fermentum WXZ 2-1 exhibited the highest antioxidant capacity. Furthermore, when cocultured with Streptococcus salivarius ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus, L. fermentum WXZ 2-1 demonstrated a synergistic effect in growth medium and goat milk. To explore its effect on goat milk fermentation, different amounts of L. fermentum WXZ 2-1 were added to goat milk, and its physicochemical properties, antioxidant activity, flavor substances, and metabolomics were analyzed. The study found that the incorporation of L. fermentum WXZ 2-1 in goat milk fermentation significantly improved the texture characteristics, antioxidant capacity, and flavor of fermented goat milk. These findings highlight the potential of L. fermentum WXZ 2-1 as a valuable probiotic strain for enhancing the functionality and desirability of fermented goat milk, contributing to the development of novel functional foods with improved health benefits and enhanced quality attributes.
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Affiliation(s)
- Dengyi Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi Province, China
| | - Fan Zhao
- College of Animal Science and Technology, Northwest A&F University, Yangling 712100, Shaanxi Province, China
| | - Lin Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi Province, China
| | - Jian Zhang
- Future Food (Bai Ma) Research Institute, Lishui 211200, Jiangsu Province, China
| | - Shan Wu
- Research and Development Center, Xi'an Yinqiao Dairy (Group) Co. Ltd., Xi'an 710075, China
| | - Xin Lü
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi Province, China
| | - Hansi Zhang
- Department of Pharmacology, College of Basic Medical Sciences, Jilin University, Changchun 130012, Jilin Province, China.
| | - Yanglei Yi
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi Province, China.
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The Mechanisms of the Potential Probiotic Lactiplantibacillus plantarum against Cardiovascular Disease and the Recent Developments in its Fermented Foods. Foods 2022; 11:foods11172549. [PMID: 36076735 PMCID: PMC9455256 DOI: 10.3390/foods11172549] [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: 07/15/2022] [Revised: 08/12/2022] [Accepted: 08/18/2022] [Indexed: 11/17/2022] Open
Abstract
Cardiovascular disease (CVD) has become the leading cause of death worldwide. Many recent studies have pointed out that Lactiplantibacillus plantarum (Lb. plantarum) has great potential in reducing the risk of CVD. Lb. plantarum is a kind of lactic acid bacteria (LAB) widely distributed in fermented food and the human intestinal tract, some strains of which have important effects on human health and the potential to be developed into probiotics. In this review, we summarize the mechanism of potential probiotic strains of Lb. plantarum against CVD. It could regulate the body’s metabolism at the molecular, cellular, and population levels, thereby lowering blood glucose and blood lipids, regulating blood pressure, and ultimately reducing the incidence of CVD. Furthermore, since Lb. plantarum is widely utilized in food industry, we highlight some of the most important new developments in fermented food for combating CVD; providing an insight into these fermented foods can assist scientists in improving the quality of these foods as well as alleviating patients’ CVD symptoms. We hope that in the future functional foods fermented by Lb. plantarum can be developed and incorporated into the daily diet to assist medication in alleviating CVD to some extent, and maintaining good health.
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de Souza Pereira ÁM, de Almeida Sousa Lima LC, Lima LWS, Menezes TM, Vieira ÂM, de Souza Franco E, Paz ST, Maia CS, do Egito AS, Dos Santos KMO, Alonso Buriti FC, Maia MBDS. Safety Evaluation of Goat Milk Added with the Prebiotic Inulin Fermented with the Potentially Probiotic Native Culture Limosilactobacillus mucosae CNPC007 in Co-culture with Streptococcus thermophilus QGE: Analysis of Acute and Repeated Dose Oral Toxicity. Probiotics Antimicrob Proteins 2022; 15:716-727. [PMID: 35029787 DOI: 10.1007/s12602-021-09898-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 12/21/2021] [Indexed: 10/19/2022]
Abstract
Despite functional goat milk products having emerged due to their importance for human nutrition and health, few studies have assessed the safety of consumption of goat dairy products containing potentially probiotic autochthonous lactic acid bacteria supplemented with prebiotic carbohydrates. Aiming this field, this study evaluated the safety of goat's milk fermented with Streptococcus thermophilus QGE, the autochthonous Limosilactobacillus mucosae CNPC007 culture, and the prebiotic inulin, through single- and repeated-dose oral toxicity tests (SDT and RDT, respectively) in animals. Ten female Swiss Webster mice were used for SDT evaluation - 2 groups, SDTc (20 mL/kg of filtered water) and SDTt (20 mL/kg of fermented milk) - and 40 Wistar rats for RDT - RDT3, RDT6, and RDT12 (treated with fermented milk at doses of 3 mL/kg, 6 mL/kg, and 12 mL/kg, respectively) and also RDTc (12 mL/kg of filtered water). For SDT, no signs of mortality or toxicity were observed, and the animals maintained the expected weight gain and feed intake. The RDT trials did not show mortality or signs of toxicity, as well as no change in body weight and organs, in the hematological and biochemical parameters, and also in relation to morphology and histology. Since the fermented milk did not cause any toxic effect in the conditions evaluated, it can be said that its no-adverse effect level (NOAEL) was considered to be higher than 20 mL/kg/day. Thus, the fermented milk with L. mucosae CNPC007 and inulin was considered to be of low toxicity, safe for use in rodents, and allowed for use in further studies.
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Affiliation(s)
- Áurea Marcela de Souza Pereira
- Department of Physiology and Pharmacology, Federal University of Pernambuco, Av. Professor Moraes Rego, s/n, Recife, PE 50670-901, Brazil.
| | | | - Laisa Wanessa Santos Lima
- Department of Physiology and Pharmacology, Federal University of Pernambuco, Av. Professor Moraes Rego, s/n, Recife, PE 50670-901, Brazil
| | - Tamires Meira Menezes
- Department of Physiology and Pharmacology, Federal University of Pernambuco, Av. Professor Moraes Rego, s/n, Recife, PE 50670-901, Brazil
| | - Ângela Magalhães Vieira
- Aggeu Magalhães Institute, Oswaldo Cruz Foundation, Av. Professor Moraes Rego, s/n, Recife, PE, 50670-901, Brazil
| | - Eryvelton de Souza Franco
- Department of Veterinary Medicine, Brazilian University Center (UNIBRA), Rua Padre Inglês, 257, Recife, PE, 50050-230, Brazil
| | - Silvânia Tavares Paz
- Department of Histology and Embryology, Federal University of Pernambuco, Av. Professor Moraes Rego, s/n, Recife, PE, 50670-901, Brazil
| | - Carina Scanoni Maia
- Department of Histology and Embryology, Federal University of Pernambuco, Av. Professor Moraes Rego, s/n, Recife, PE, 50670-901, Brazil
| | - Antônio Sílvio do Egito
- Embrapa Goats and Sheep, Northeast Regional Unity, Brazilian Agricultural Research Corporation, R. Osvaldo Cruz, 1143, Campina Grande, PB, 58428-095, Brazil
| | - Karina Maria Olbrich Dos Santos
- Embrapa Food Technology, Brazilian Agricultural Research Corporation, Av. das Américas, 29501, Rio de Janeiro, RJ, 23020-470, Brazil
| | | | - Maria Bernadete de Sousa Maia
- Department of Physiology and Pharmacology, Federal University of Pernambuco, Av. Professor Moraes Rego, s/n, Recife, PE 50670-901, Brazil
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Nayik GA, Jagdale YD, Gaikwad SA, Devkatte AN, Dar AH, Dezmirean DS, Bobis O, Ranjha MMAN, Ansari MJ, Hemeg HA, Alotaibi SS. Recent Insights Into Processing Approaches and Potential Health Benefits of Goat Milk and Its Products: A Review. Front Nutr 2021; 8:789117. [PMID: 34938763 PMCID: PMC8685332 DOI: 10.3389/fnut.2021.789117] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2021] [Accepted: 11/10/2021] [Indexed: 01/13/2023] Open
Abstract
Goat milk is considered to be a potential source of various macro- and micro-nutrients. It contains a good proportion of protein, fat, carbohydrates, and other nutritional components which help in promoting nutritional and desirable health benefits. Goat milk is considered to be superior in terms of numerous health benefits, and lower risk of allergy, when compared to the milk of other species. Several processing techniques such as pasteurization, ultrafiltration, microfiltration, and ultrasound have been employed to enhance the quality and shelf life of goat milk and its products. The diverse range of goat milk-based products such as yogurt, cheese, fermented milk, goat milk powder, and others are available in the market and are prepared by the intervention of advanced processing technologies. Goats raised in pasture-based feeding systems are shown to have a better milk nutritional composition than its counterpart. Goat milk contains potential bioactive components, which aids in the maintenance of the proper metabolism and functioning of the human body. This review gives insight into the key nutritional ingredients and bioactive constituents present in goat milk and their potential role in the development of various functional foods using different processing technologies. Goat milk could be considered as a significant option for milk consumption in infants, as compared to other milk available.
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Affiliation(s)
- Gulzar Ahmad Nayik
- Department of Food Science & Technology, Government Degree College Shopian, Jammu and Kashmir, India
| | - Yash D Jagdale
- Maharashtra Institute of Technology (MIT) School of Food Technology, Art, Design and Technology University, Pune, India
| | - Sailee A Gaikwad
- Maharashtra Institute of Technology (MIT) School of Food Technology, Art, Design and Technology University, Pune, India
| | - Anupama N Devkatte
- Maharashtra Institute of Technology (MIT) School of Food Technology, Art, Design and Technology University, Pune, India
| | - Aamir Hussain Dar
- Department of Food Technology, Islamic University of Science & Technology, Awantipora, India
| | - Daniel Severus Dezmirean
- Department of Technological Sciences, Faculty of Animal Science and Biotechnology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
| | - Otilia Bobis
- Department of Technological Sciences, Faculty of Animal Science and Biotechnology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
| | | | - Mohammad Javed Ansari
- Department of Botany, Hindu College Moradabad (Mahatma Jyotiba Phule Rohilkhand University Bareilly), Moradabad, India
| | - Hassan A Hemeg
- Department of Medical Laboratory Technology, College of Applied Medical Sciences, Taibah University, Medina, Saudi Arabia
| | - Saqer S Alotaibi
- Department of Biotechnology, College of Science, Taif University, Ta'if, Saudi Arabia
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de Castro Santos Melo C, da Silva Freire A, Galdeano MA, da Costa CF, de Oliveira Gonçalves APD, Dias FS, Menezes DR. Probiotic potential of Enterococcus hirae in goat milk and its survival in canine gastrointestinal conditions simulated in vitro. Res Vet Sci 2021; 138:188-195. [PMID: 34171542 DOI: 10.1016/j.rvsc.2021.06.010] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2021] [Revised: 05/26/2021] [Accepted: 06/07/2021] [Indexed: 11/29/2022]
Abstract
In canine nutrition, the use of goat nutraceutical dairy products is an innovative proposal. Therefore, the objective of this study was to prepare fermented goat milk with probiotic potential in dogs in an in vitro model. A total of 40 lactic acid bacteria (LAB) species were grown, of which 30 were CAP isolates originally from goat milk and 10 were CAN isolates originally from fecal material of newborn dogs. The isolates were selected based on resistance to the simulated canine gastrointestinal condition and acidifying ability. After this preliminary screening, the analyses were performed regarding β-galactosidase and exopolysaccharide formation, diacetyl production, adhesion proteins Mub and mapa, hydrophobicity, DPPH assay, virulence and antibiotic resistance. With these evaluations, four LAB isolates were identified using sequencing of the 16S rRNA gene. These were identified as Enterococcus hirae and were used to produce fermented goat milk. For statistical analysis, the data were analyzed using the Scott-Knott test and also submitted to analysis of variance and the Tukey test (P < 0.05). In the evaluation of goat milk fermented with E. hirae and control, over the 36-day storage period there was a reduction in pH and an increase in acidity, and higher levels of LAB were observed in goat milk fermented with E. hirae. Therefore, both these E. hirae isolates and the fermented goat milk produced showed satisfactory results in vitro, demonstrating probiotic efficiency and food safety for dogs.
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Affiliation(s)
- Carina de Castro Santos Melo
- Department of Veterinary Sciences in Semiarid, Federal University of Vale do São Francisco (UNIVASF), CEP: 56.300-990 Petrolina, Pernambuco, Brazil
| | | | | | - Camila Fraga da Costa
- Department of Veterinary Sciences in Semiarid, Federal University of Vale do São Francisco (UNIVASF), CEP: 56.300-990 Petrolina, Pernambuco, Brazil.
| | | | - Francesca Silva Dias
- Department of Veterinary Sciences in Semiarid, Federal University of Vale do São Francisco (UNIVASF), CEP: 56.300-990 Petrolina, Pernambuco, Brazil; Department of Veterinary Medicine, UNIVASF, CEP: 56.300-990 Petrolina, Pernambuco, Brazil
| | - Daniel Ribeiro Menezes
- Department of Veterinary Sciences in Semiarid, Federal University of Vale do São Francisco (UNIVASF), CEP: 56.300-990 Petrolina, Pernambuco, Brazil; Department of Veterinary Medicine, UNIVASF, CEP: 56.300-990 Petrolina, Pernambuco, Brazil
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