1
|
Jadhav HB, Choudhary P, Annapure U, Ramniwas S, Mugabi R, Ahmad Nayik G. The role of sonication in developing synbiotic Beverages: A review. ULTRASONICS SONOCHEMISTRY 2024; 107:106941. [PMID: 38861817 PMCID: PMC11209632 DOI: 10.1016/j.ultsonch.2024.106941] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/23/2024] [Revised: 05/25/2024] [Accepted: 06/03/2024] [Indexed: 06/13/2024]
Abstract
Synbiotics are a combination of probiotic cells and prebiotic components and this harmonious association has numerous health benefits. Conventional processing technologies use high temperatures for processing which reduces the viability and the final quality of synbiotic beverages. Sonication is a rapidly growing technology in the food processing sector and can be employed for the formulation of synbiotic beverages with improved functionalities. The cavitation events generated during the sonication result in beneficial effects like increased viability of probiotic cells, enhanced bifidogenic characteristics of prebiotic components, less processing time, and high-quality products. The sonication process does not affect the sensory attributes of synbiotic beverages however, it alters the structure of prebiotics thus increasing the access by the probiotics. These positive effects are solely dependent on the type of ultrasound process and the ultrasound operating parameters. The review aims to provide information on the technological aspects of ultrasound, a brief about synbiotics, details on the ultrasound process used for the formulation of synbiotics, the influence of ultrasound operating parameters, and a focus on the research gap.
Collapse
Affiliation(s)
- Harsh B Jadhav
- Department of Food Engineering and Technology, Institute of Chemical Technology, Matunga, Mumbai 400019, India; PIHM, Unit UMET, INRAE, 369 Rue Jules Guesde 59650, Villeneuve d'Ascq -59650, France.
| | - Pintu Choudhary
- Department of Food Technology, CBL Government Polytechnic, Bhiwani, Haryana, India.
| | - Uday Annapure
- Department of Food Engineering and Technology, Institute of Chemical Technology, Matunga, Mumbai 400019, India
| | - Seema Ramniwas
- University Centre for Research and Development, Chandigarh University, Gharuan, Mohali 140413, Punjab, India
| | - Robert Mugabi
- Department of Food Technology and Nutrition, Makerere University, Kampala, Uganda.
| | - Gulzar Ahmad Nayik
- Department of Food Science & Technology, Govt. Degree College, Shopian 192303, J&K, India.
| |
Collapse
|
2
|
Kango N, Nath S. Prebiotics, Probiotics and Postbiotics: The Changing Paradigm of Functional Foods. J Diet Suppl 2024; 21:709-735. [PMID: 38881201 DOI: 10.1080/19390211.2024.2363199] [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: 06/18/2024]
Abstract
The rampant use of antibiotics has led to the emergence of multidrug resistance and is often coupled with gut dysbiosis. To circumvent the harmful impact of antibiotics, probiotics have emerged as an effective intervention. However, while the new probiotics are being added to the list, more recently, the nature and role of their counterparts, viz. prebiotics, postbiotics and parabiotics have also drawn considerable attention. As such, intricate relationships among these gut-biotics vis-à-vis their role in imparting health benefits is to be delineated in a holistic manner. Prebiotic dietary fibers are selectively fermented by probiotics and promote their colonization in the gut. The proliferation of probiotics leads to production of fermentation by-products (postbiotics) which affect the growth of enteropathogens by lowering the pH and producing inhibitory bacteriocins. After completing life-cycle, their dead remnants (parabiotics e.g. exopolysaccharides and cell wall glycoproteins) also inhibit adhesion and biofilm formation of pathogens on the gut epithelium. These beneficial effects are not just endemic to gut but a systemic response is witnessed at different gut-organ axes. Thus, to decipher the role of probiotics, it is imperative to unravel the interdependence between these components. This review elaborates on the recent advancements on various aspects of these gut-biotics and the mechanism of potential attributes like anti-oxidant, anti-inflammatory, anti-neoplastic, anti-lipidemic and anti-hyperglycemic benefits.
Collapse
Affiliation(s)
- Naveen Kango
- Department of Microbiology, Dr. Harisingh Gour Vishwavidyalaya (A Central University), Sagar, India
| | - Suresh Nath
- Department of Microbiology, Dr. Harisingh Gour Vishwavidyalaya (A Central University), Sagar, India
| |
Collapse
|
3
|
Dos Santos Rocha C, Magnani M, Jensen Klososki S, Aparecida Marcolino V, Dos Santos Lima M, Queiroz de Freitas M, Carla Feihrmann A, Eduardo Barão C, Colombo Pimentel T. High-intensity ultrasound influences the probiotic fermentation of Baru almond beverages and impacts the bioaccessibility of phenolics and fatty acids, sensory properties, and in vitro biological activity. Food Res Int 2023; 173:113372. [PMID: 37803712 DOI: 10.1016/j.foodres.2023.113372] [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: 03/01/2023] [Revised: 08/06/2023] [Accepted: 08/10/2023] [Indexed: 10/08/2023]
Abstract
High-intensity ultrasound (HIUS, 20 kHz, 450 W, 6 min) was used as an alternative to the pasteurization of a water-soluble Baru almond extract (WSBAE). Then, probiotic fermented beverages (Lacticaseibacillus casei) were processed and evaluated during storage (7 °C, 28 days). Four formulations were prepared: RAW (untreated [no pasteurization or ultrasound] and unfermented WSBAE), PAST (pasteurized WSBAE fermented with probiotic), U-BEF (WSBAE added with probiotic, submitted to ultrasound, and fermented), and U-AFTER (WSBAE submitted to ultrasound, added with probiotic, and fermented). PAST and HIUS-treated beverages had similar microbiological quality. The PAST formulation showed decreased monounsaturated fatty acids, compromised health indices, and had the lowest consistency. U-AFTER showed higher concentrations of lactic and acetic acids, lower bioaccessibility for most phenolics and fatty acids, and reduced consumer acceptance. U-BEF had the fermentation time reduced by 13.64%, higher probiotic survival during storage and simulated gastrointestinal conditions, and higher bioaccessibility of phenolics and fatty acids during storage. Furthermore, it presented higher in vitro antidiabetic properties and improved consistency and stability. Finally, U-BEF had improved volatile compound composition, resulting in increased sensory acceptance and improved sensory properties. Our results indicate that the HIUS applied after probiotic addition may be a suitable alternative to pasteurization in the processing of fermented beverages, resulting in reduced fermentation times and improved technological, sensory, and biological properties.
Collapse
Affiliation(s)
| | - Marciane Magnani
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center of Technology, Federal University of Paraíba (UFPB), Campus I, João Pessoa, Paraíba, Brazil
| | | | | | - Marcos Dos Santos Lima
- Department of Food Technology, Federal Institute of Sertão de Pernambuco, Petrolina, Brazil
| | - Monica Queiroz de Freitas
- Universidade Federal Fluminense (UFF), Faculdade de Veterinaria, 24230-340 Niter oi, Rio de Janeiro, Brazil
| | | | | | - Tatiana Colombo Pimentel
- State University of Maringá (UEM), Maringá, Paraná, Brazil; Federal Institute of Paraná, Campus Paranavaí, Paranavaí, Paraná, Brazil.
| |
Collapse
|
4
|
Application of ultrasound and microencapsulation on Limosilactobacillus reuteri DSM 17938 as a metabolic attenuation strategy for tomato juice probiotication. Heliyon 2022; 8:e10969. [PMID: 36254285 PMCID: PMC9568839 DOI: 10.1016/j.heliyon.2022.e10969] [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: 02/28/2022] [Revised: 08/03/2022] [Accepted: 09/30/2022] [Indexed: 11/05/2022] Open
Abstract
Counteracting probiotic-induced physicochemical and sensory changes is a challenge in the development of probiotic beverages. The aim of the study is to apply ultrasound and microencapsulation for the attenuation of Limosilactobacillus reuteri DSM 17938 to avoid change in a probiotic tomato juice. Preliminarily, six ultrasound treatments were applied. Probiotic survival in acid environment (pH 2.5) and bile salts (1.5 g/l) after ultrasound treatment was also studied. The probiotic was inoculated in tomato juice in four forms: free cells (PRO-TJ), sonicated-free cells (US-TJ), untreated-microencapsulated (PRO-MC-TJ) and sonicated-microencapsulated cells (US-MC-TJ). Probiotic viability and pH were monitored during 28 days of storage at 4 and 20 °C. Sensory analysis was performed for PRO-TJ and US-MC-TJ sample (4 °C). Ultrasound (57 W for 6 min) did not affect cell survival and transitorily modulated probiotic acidifying capacity; it reduced probiotic survival in acidic environment but increased probiotic survival in bile salts solution. Ultrasound was effective in maintain pH value of tomato juice but only at 4 °C. Instead, microencapsulation with sodium-alginate leads to a more stable probiotic juice, particularly at 20 °C. Finally, probiotication slightly modified some sensory attributes of the juice. This study shows the potential of ultrasound and microencapsulation as attenuation strategies and highlights the need for process optimization to increase ultrasound efficacy.
Collapse
|
5
|
Soltani Firouz M, Sardari H, Alikhani Chamgordani P, Behjati M. Power ultrasound in the meat industry (freezing, cooking and fermentation): Mechanisms, advances and challenges. ULTRASONICS SONOCHEMISTRY 2022; 86:106027. [PMID: 35569440 PMCID: PMC9112027 DOI: 10.1016/j.ultsonch.2022.106027] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/18/2021] [Revised: 04/21/2022] [Accepted: 05/03/2022] [Indexed: 06/01/2023]
Abstract
High intensity ultrasound (HIUS) has a wide range of applications in different sectors of food processing. It is a promising and emerging technology demonstrating the potential to promote food processes without or at least damage to the quality of products. Among the processes of the meat industry, freezing, thawing, cooking and fermentation are very sensitive and important, because they have significant effects on product quality and are also very energy and time consuming. This review paper provides an interpretation of high intensity ultrasound (HIUS) applications, a summary of recent outstanding published research and an overview of the freezing/thawing, cooking/frying and fermentation processes in meat and its products assisted by HIUS. The effects, benefits and drawbacks as well as the challenges ahead in the commercialization of this technology in the meat industry are studied. The research results confirmed that the use of HIUS in the meat freezing/thawing, cooking/frying and fermentation in combination with the corresponding processing methods demonstrates a great potential to promote the process, improve the general quality of the final product and reduce the time and energy required. However, many issues remain that require further research to address these challenges. These challenges and subsequent research that is useful for developing and increasing the efficiency of this technology have been reviewed. After the literature review, it is concluded that HIUS may be a useful technology for meat processing because of its significant effects on the quality factors and related process variables that leads to the preservation of the initial nutritional and sensory properties of meat and its products. Of course, research must be continued to eliminate the disadvantages or minimize the undesirable effects of this technology on the final product and to remove barriers to commercialization and optimization of this method.
Collapse
Affiliation(s)
- Mahmoud Soltani Firouz
- Department of Agricultural Machinery Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran.
| | - Hamed Sardari
- Department of Agricultural Machinery Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran
| | - Peyman Alikhani Chamgordani
- Department of Agricultural Machinery Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran
| | - Maryam Behjati
- Department of Agricultural Machinery Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran
| |
Collapse
|
6
|
Asaithambi N, Singh SK, Singha P. Current status of non-thermal processing of probiotic foods: A review. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110567] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
|
7
|
Yu Z, Su Y, Zhang Y, Zhu P, Mei Z, Zhou X, Yu H. Potential use of ultrasound to promote fermentation, maturation, and properties of fermented foods: A review. Food Chem 2021; 357:129805. [PMID: 33915466 DOI: 10.1016/j.foodchem.2021.129805] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2021] [Revised: 03/27/2021] [Accepted: 03/29/2021] [Indexed: 11/19/2022]
Abstract
Conventional food fermentation is time-consuming, and maturation of fermented foods normally requires a huge space for long-term storage. Ultrasound is a technology that emerged in the food industry to improve the efficacy of food fermentation and presents great potentials in maturation of fermented foods to produce fermented foods with high quality. Proliferation of microorganisms was observed along with promoted enzyme activities and metabolic performance when treated by a short-term ultrasonication (<30 min) at a relatively low-power (≤100 W). Additionally, ultrasound at a high-power level (≥100 W) was highlighted to promote the maturation of fermented foods through promoting Maillard reaction, oxidation, esterification, and proteolysis. As a result of promoted fermentation and maturation, texture, color, flavor and taste of fermented foods were improved. All the reviewed studies have indicated that ultrasound at the proper conditions would be a promising technique to produce fermented foods with high-quality.
Collapse
Affiliation(s)
- Zhou Yu
- School of Biology, Food and Environment, Hefei University, 99 Jinxiu Avenue, Hefei 230022, Anhui, China
| | - Ying Su
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China
| | - Yilong Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China
| | - Peiyi Zhu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China
| | - Zilun Mei
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China
| | - Xinning Zhou
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China
| | - Hang Yu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China.
| |
Collapse
|
8
|
Gavahian M, Mathad GN, Oliveira CAF, Mousavi Khaneghah A. Combinations of emerging technologies with fermentation: Interaction effects for detoxification of mycotoxins? Food Res Int 2021; 141:110104. [PMID: 33641971 DOI: 10.1016/j.foodres.2021.110104] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2020] [Revised: 12/09/2020] [Accepted: 01/02/2021] [Indexed: 11/30/2022]
Abstract
Consumption of foods containing mycotoxins, as crucial groups of naturally occurring toxic agents, could pose significant health risks. While the extensive scientific literature indicates that prevention of contamination by toxigenic fungi is one of the best ways to reduce mycotoxins, detoxifying strategies are useful for improving the safety of food products. Nowadays, the food and pharmaceutical industries are using the concept of combined technologies to enhance the product yield by implementing emerging techniques, such as ultrasound, ohmic heating, moderate electric field (MEF), pulsed electric field (PEF) and high-pressure processing, during the fermentation process. While the application of emerging technologies in improving the fermentation process is well explained in this literature, there is a lack of scientific texts discussing the possibility of mycotoxin degradation through the interaction effects of emerging technologies and fermentation. Therefore, this study was undertaken to provide deep insight into applying emerging processing technologies in fermentation, mechanisms and the prospects of innovative combinations of physical and biological techniques for mycotoxins' detoxification. Among various emerging technologies, ultrasound, ohmic heating, MEF, PEF, and cold plasma have shown significant positive effects on fermentation and mycotoxins detoxification, highlighting the possibility of interactions from such combinations to degrade mycotoxins in foods.
Collapse
Affiliation(s)
- Mohsen Gavahian
- Department of Food Science, National Pingtung University of Science and Technology, Neipu 91201, Pingtung, Taiwan, ROC.
| | - Girish N Mathad
- Department of Tropical Agriculture and International Co-operation, National Pingtung University of Science and Technology, Pingtung 912, Taiwan, ROC
| | - Carlos A F Oliveira
- Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, 225, CEP 13635-900, Pirassununga, SP, Brazil.
| | - Amin Mousavi Khaneghah
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo, Brazil
| |
Collapse
|
9
|
Ultrasonic Modulation of the Technological and Functional Properties of Yeast Strains. Microorganisms 2020; 8:microorganisms8091399. [PMID: 32932961 PMCID: PMC7564850 DOI: 10.3390/microorganisms8091399] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2020] [Revised: 09/09/2020] [Accepted: 09/10/2020] [Indexed: 12/19/2022] Open
Abstract
This research was aimed at studying the effects of low intensity ultrasound (US) on some technological and functional properties of eight strains of Saccharomyces cerevisiae; namely, growth patterns (growth at 2–5% of NaCl or at 37 °C), autoaggregation and tolerance to simulated gastrointestinal conditions were evaluated. A US treatment was applied at 20% of net power (130 W) by a modulating duration (2–10 min) and pulses (2–10 s). The viable count (4.81–6.33 log CFU/mL) was not affected by US, while in terms of technological traits the effect was strain specific; in particular, for some strains a positive effect of US was found with a significant growth enhancement (growth index > 120%). The treatment was also able to increase the autoaggregation of some strains, thus suggesting that US could represent a promising way to treat and select nonconventional functional yeasts for food applications.
Collapse
|
10
|
Campaniello D, Corbo MR, Speranza B, Sinigaglia M, Bevilacqua A. Ultrasound-Attenuated Microorganisms Inoculated in Vegetable Beverages: Effect of Strains, Temperature, Ultrasound and Storage Conditions on the Performances of the Treatment. Microorganisms 2020; 8:microorganisms8081219. [PMID: 32796662 PMCID: PMC7464006 DOI: 10.3390/microorganisms8081219] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Revised: 08/05/2020] [Accepted: 08/10/2020] [Indexed: 01/12/2023] Open
Abstract
Four microorganisms (Lactobacillus acidophilus LA5, Bifidobacterium animalis subsp. lactis DSM 10140 and Lactiplantibacillus plantarum c16 and c19) were attenuated through ultrasound (US) treatments (40% of power for 2, 4 and 6 min; and 60% for 2 min; pulses were set at 2 s) inoculated in rice–oats–almond–soy-based beverages and stored at 4 °C for eight days. All strains were able to survive throughout the storage independently by the food matrix. Concerning the effect on acidification, the results were analyzed through multifactorial analysis of variance (MANOVA) and the key-findings of this were: (i) The treatment with 40% of power for 6 min was the most efficient at delaying acidification; (ii) Lb. acidophilus LA5 showed the best capacity to delay acidification; (iii) in the soy-based beverage a lower acidification was found. In a second step, L. plantarum c16 and c19 were attenuated, inoculated in rice beverage, stored under a thermal abuse (for 4 and 24 h) and then at 4, 15 and 20 °C. The results showed that only when US were combined with refrigeration temperatures were they efficient at delaying acidification. Thus, a perspective for attenuation could be the optimization of the treatment to design an effective way to counteract acidification also under a thermal abuse.
Collapse
|
11
|
Al Daccache M, Koubaa M, Salameh D, Maroun RG, Louka N, Vorobiev E. Ultrasound-assisted fermentation for cider production from Lebanese apples. ULTRASONICS SONOCHEMISTRY 2020; 63:104952. [PMID: 31945563 DOI: 10.1016/j.ultsonch.2019.104952] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/28/2019] [Revised: 12/25/2019] [Accepted: 12/27/2019] [Indexed: 06/10/2023]
Abstract
The present work studies the impact of low-intensity ultrasound (US) on Hanseniaspora sp. yeast fermentations. The effect of pulse duration and growth phase on US application was first evaluated using a synthetic medium. The optimal conditions were then applied to apple juice US-assisted fermentation. An US treatment chamber was first designed to allow the recycling of the culture medium. The optimal US pulse duration on the yeast growth rate was of 0.5 s followed by 6 s rest period, and during 6 h of both Lag and Log phases. These US parameters led to a faster consumption of glucose in the medium during the fermentation, compared to the untreated culture. The impact of US was also depending on the growth phase, showing higher sensitivity of the yeast to US during the Lag phase rather than the Log phase. US-assisted fermentation of apple juice showed a significant increase in biomass growth and glucose consumption, along with a significant decrease in the ethanol yield. The fastest growth kinetic (by 52%), and the highest ethanol reduction (by 0.55% (v, v)) were obtained for the treatment during the first 12 h of fermentation, thereby, the stationary phase was reached faster, and the maximum biomass growth rate was 10 folds higher compared to the untreated culture. The results obtained in this study demonstrated the promising efficiency of US-assisted fermentation in stimulating the biomass growth and reducing the ethanol content in alcoholic beverages.
Collapse
Affiliation(s)
- Marina Al Daccache
- Sorbonne University, Université de technologie de Compiègne, ESCOM, EA 4297 TIMR, Centre de recherche Royallieu, CS 60319, 60203 Compiègne cedex, France; Faculté des Sciences, Centre d'Analyses et de Recherche, UR TVA, Laboratoire CTA, Université Saint-Joseph, Beyrouth, Lebanon
| | - Mohamed Koubaa
- ESCOM, UTC, EA 4297 TIMR, 1 allée du réseau Jean-Marie Buckmaster, 60200 Compiègne, France.
| | - Dominique Salameh
- Faculté des Sciences, Centre d'Analyses et de Recherche, UR TVA, Laboratoire CTA, Université Saint-Joseph, Beyrouth, Lebanon
| | - Richard G Maroun
- Faculté des Sciences, Centre d'Analyses et de Recherche, UR TVA, Laboratoire CTA, Université Saint-Joseph, Beyrouth, Lebanon
| | - Nicolas Louka
- Faculté des Sciences, Centre d'Analyses et de Recherche, UR TVA, Laboratoire CTA, Université Saint-Joseph, Beyrouth, Lebanon
| | - Eugène Vorobiev
- Sorbonne University, Université de technologie de Compiègne, ESCOM, EA 4297 TIMR, Centre de recherche Royallieu, CS 60319, 60203 Compiègne cedex, France
| |
Collapse
|
12
|
The Inoculation of Probiotics In Vivo Is a Challenge: Strategies to Improve Their Survival, to Avoid Unpleasant Changes, or to Enhance Their Performances in Beverages. BEVERAGES 2020. [DOI: 10.3390/beverages6020020] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
The inoculation of probiotics in beverages (probiotication) requires special technologies, as probiotic microorganisms can experience stress during food processing (acid, cold, drying, starvation, oxidative, and osmotic stresses) and gastrointestinal transit. Survival to harsh conditions is an essential prerequisite for probiotic bacteria before reaching the target site where they can exert their health promoting effects, but several probiotics show a poor resistance to technological processes, limiting their use to a restricted number of food products. Therefore, this paper offers a short overview of the ways to improve bacterial resistance: by inducing a phenotypic modification (adaptation) or by surrounding bacteria through a physical protection (microencapsulation). A second topic briefly addressed is genetic manipulation, while the last section addresses the control of metabolism by attenuation through physical treatments to design new kinds of food.
Collapse
|
13
|
Stimulatory effects of low intensity ultrasound on the growth kinetics and metabolic activity of Lactococcus lactis subsp. Lactis. Process Biochem 2020. [DOI: 10.1016/j.procbio.2019.10.033] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
14
|
Chang R, Liu J, Luo Y, Huang T, Li Q, Wen J, Chen W, Zhou T. Isoflavones' effects on pharmacokinetic profiles of main iridoids from Gardeniae Fructus in rats. J Pharm Anal 2019; 10:571-580. [PMID: 33425451 PMCID: PMC7775847 DOI: 10.1016/j.jpha.2019.11.004] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2019] [Revised: 11/01/2019] [Accepted: 11/12/2019] [Indexed: 12/14/2022] Open
Abstract
Gardeniae Fructus (GF) and Semen Sojae Praeparatum (SSP) are both medicine food homologies and widely used in Chinese clinical prescriptions together. The research investigated the pharmacokinetics of four iridoids in normal rats and isolfavones-fed rats, which were administered with isolfavones from SSP for 7, 14, 21 and 28 consecutive days. A validated LC-MS/MS method was developed for determining shanzhiside, genipin-1-gentiobioside, geniposide and their metabolite genipin in rat plasma. Plasma samples were pretreated by solid-phase extraction using paeoniflorin as the internal standard. The chromatographic separation was performed on a Waters Atlantis T3 (4.6 mm × 150 mm, 3 μm) column using a gradient mobile phase consisting of acetonitril and water (containing 0.06% acetic acid). The mass detection was under the multiple reaction monitoring (MRM) mode via polarity switching between negative and positive ionization modes. The calibration curves exhibited good linearity (r > 0.997) for all components. The lower limit of quantitation was in the range of 1–10 ng/mL. The intra-day and inter-day precisions (RSD) at three different levels were both less than 12.2% and the accuracies (RE) ranged from −10.1% to 16.4%. The extraction recovery of them ranged from 53.8% to 99.7%. Pharmacokinetic results indicated the bioavailability of three iridoid glycosides and the metabolite, genipin in normal rats was higher than that in rats exposed to isoflavones. With the longer time of administration of isoflavones, plasma concentrations of iridoids decreased, while genipin sulfate, the phase Ⅱ metabolite of genposide and genipin-1-gentiobioside, appeared the rising exposure. The pharmacokinetic profiles of main iridoids from GF were altered by isoflavones. A LC-MS/MS method for determination of four iridoids in rat plasma was developed and applied. The bioavailability of four iridoids decreased in rats with their increasing isoflavones exposure time. Isoflavones could alter the fate of iridoids in vivo when GF and SSP were prescribed together to obtain toxicity-reducing.
Collapse
Affiliation(s)
- Ruirui Chang
- School of Pharmacy, Second Military Medical University, Shanghai, 200433, China.,School of Pharmacy, Anhui University of Chinese Medicine, Hefei, 230031, China.,Shanghai Key Laboratory for Pharmaceutical Metabolite Research, School of Pharmacy, Second Military Medical University, Shanghai, 200433, China
| | - Jialin Liu
- School of Pharmacy, Second Military Medical University, Shanghai, 200433, China.,Shanghai Key Laboratory for Pharmaceutical Metabolite Research, School of Pharmacy, Second Military Medical University, Shanghai, 200433, China
| | - Yusha Luo
- School of Pharmacy, Second Military Medical University, Shanghai, 200433, China.,Shanghai Key Laboratory for Pharmaceutical Metabolite Research, School of Pharmacy, Second Military Medical University, Shanghai, 200433, China
| | | | - Qiang Li
- Shimadzu China Co.LTD., Shanghai, 200233, China
| | - Jun Wen
- School of Pharmacy, Second Military Medical University, Shanghai, 200433, China.,Shanghai Key Laboratory for Pharmaceutical Metabolite Research, School of Pharmacy, Second Military Medical University, Shanghai, 200433, China
| | - Weidong Chen
- School of Pharmacy, Anhui University of Chinese Medicine, Hefei, 230031, China
| | - Tingting Zhou
- School of Pharmacy, Second Military Medical University, Shanghai, 200433, China.,Shanghai Key Laboratory for Pharmaceutical Metabolite Research, School of Pharmacy, Second Military Medical University, Shanghai, 200433, China
| |
Collapse
|
15
|
Liu J, Chang R, Zhang X, Wang Z, Wen J, Zhou T. Non-isoflavones Diet Incurred Metabolic Modifications Induced by Constipation in Rats via Targeting Gut Microbiota. Front Microbiol 2018; 9:3002. [PMID: 30564225 PMCID: PMC6288237 DOI: 10.3389/fmicb.2018.03002] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2018] [Accepted: 11/20/2018] [Indexed: 01/03/2023] Open
Abstract
Isoflavones, presenting in leguminous plants and the normal chow diet, are known to alter intestinal microbiota, yet their deficiency has not been widely studied for its effect on constipation in biochemical state of rats. Our previous study discovered the differences in pharmacokinetic traits of isoflavones from Semen sojae praeparatum fed with normal chow diet (ISO) and non-isoflavones diet (NISO). To gain insight into the key role of intestinal microbiota in constipation and metabolic differences caused by isoflavones deficiency, we observed a significant decrease in fecal pellet numbers, fecal water content, intestinal transit rate together with the serum concentrations of substance P (SP) and vasoactive intestinal peptide (VIP) in NISO group, compared with those in the ISO group. Following 16S rRNA compositional sequencing, results excluded the changes in intestinal microbiota over time and highlighted that a total of 5 phyla and 21 genera changed significantly, among which Firmicutes, Bacteroidetes, Blautia, Prevotella, Lactobacillus and Bifidobacterium were closely related to constipation. In addition, Lactobacillus, produceing β-glucosidase which contribute to biotransform glycosides into aglycons and exert the bioactivities consequently, was decreased after non-isoflavones diet intake. Meanwhile, predicted metagenomics indicated that the pathway of glycan biosynthesis and metabolism was markedly down-regulated after non-isoflavones diet intake. Taken together, the findings suggested that the changes in the dietary components could alter the biochemical state of rats, which may be triggered by the abnormal modifications facilitated by β-glucosidase-producing bacteria. Our study shed a new strategy to explore the relationship among disease phenotypes (D), intestinal microbiota (I), enzymes (E) and traits of metabolism (T) named as "DIET," which can provide a reference for further study of the mechanism in regulation of intestinal bacteria-mediated diet on diseases.
Collapse
Affiliation(s)
| | | | | | | | | | - Tingting Zhou
- School of Pharmacy, Second Military Medical University, Shanghai, China
| |
Collapse
|
16
|
Strategic ultrasound-induced stress response of lactic acid bacteria on enhancement of β-glucosidase activity for bioconversion of isoflavones in soymilk. J Microbiol Methods 2018; 148:145-150. [DOI: 10.1016/j.mimet.2018.04.006] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2018] [Revised: 04/11/2018] [Accepted: 04/11/2018] [Indexed: 11/19/2022]
|
17
|
Effect of ultrasound on the physicochemical and microbiological characteristics of Italian salami. Food Res Int 2018; 106:363-373. [DOI: 10.1016/j.foodres.2017.12.074] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2017] [Revised: 11/27/2017] [Accepted: 12/26/2017] [Indexed: 11/24/2022]
|
18
|
|
19
|
Peng HT, Yang CY, Fang TJ. Enhanced β-Glucosidase Activity of Lactobacillus plantarum by a Strategic Ultrasound Treatment for Biotransformation of Isoflavones in Okara. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2018. [DOI: 10.3136/fstr.24.777] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Hui-Tzu Peng
- Department of Food Science and Biotechnology, National Chung Hsing University
| | - Chun-Yao Yang
- Department of Food Science, Fu Jen Catholic University
| | - Tony J. Fang
- Department of Food Science and Biotechnology, National Chung Hsing University
- Food Industry Research and Development Institute
| |
Collapse
|
20
|
Ojha KS, Mason TJ, O'Donnell CP, Kerry JP, Tiwari BK. Ultrasound technology for food fermentation applications. ULTRASONICS SONOCHEMISTRY 2017; 34:410-417. [PMID: 27773263 DOI: 10.1016/j.ultsonch.2016.06.001] [Citation(s) in RCA: 158] [Impact Index Per Article: 22.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/09/2016] [Revised: 05/13/2016] [Accepted: 06/01/2016] [Indexed: 05/13/2023]
Abstract
Fermentation processes involve the participation of enzymes and organic catalysts, generated by range of microorganisms to produce chemical transformations. Ultrasound can be used in such processes to either monitor the progress of fermentation or to influence its progress. High frequency ultrasound (>2MHz) has been extensively reported as a tool for the measurement of the changes in chemical composition during fermentation providing real time information on reaction progress. Low frequency ultrasound (20-50kHz) can influence the course of fermentation by improving mass transfer and cell permeability leading to improved process efficiency and production rates. It can also be used to eliminate micro-organisms which might otherwise hinder the process. This review summarises key applications of high and low frequency ultrasound in food fermentation applications.
Collapse
Affiliation(s)
- K Shikha Ojha
- Food Biosciences, Teagasc Food Research Centre, Dublin, Ireland; Food Packaging Group, University College Cork, Cork, Ireland
| | | | - Colm P O'Donnell
- School of Biosystems and Food Engineering, University College Dublin, Ireland
| | - Joseph P Kerry
- Food Packaging Group, University College Cork, Cork, Ireland
| | - Brijesh K Tiwari
- Food Biosciences, Teagasc Food Research Centre, Dublin, Ireland.
| |
Collapse
|
21
|
Hor K, Lew L, Choi S, Liong M. Effects of ultrasonication on the production of hyaluronic acid by lactobacilli. ACTA ALIMENTARIA 2014. [DOI: 10.1556/aalim.43.2014.2.17] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
22
|
Pieniz S, Andreazza R, Okeke BC, Camargo FAO, Brandelli A. Assessment of Beneficial Properties of EnterococcusStrains. J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12016] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Simone Pieniz
- Department of Food Science, ICTA; Federal University of Rio Grande do Sul; Porto Alegre Brazil
- Department of Biology; Auburn University at Montgomery; Montgomery AL
| | - Robson Andreazza
- Department of Biology; Auburn University at Montgomery; Montgomery AL
- Department of Soil Science; Federal University of Rio Grande do Sul; Porto Alegre Brazil
- Center of Engineering; Federal University of Pelotas; Pelotas RS 96010-280 Brazil
| | - Benedict C. Okeke
- Department of Biology; Auburn University at Montgomery; Montgomery AL
| | - Flávio A. O. Camargo
- Department of Soil Science; Federal University of Rio Grande do Sul; Porto Alegre Brazil
| | - Adriano Brandelli
- Department of Food Science, ICTA; Federal University of Rio Grande do Sul; Porto Alegre Brazil
| |
Collapse
|
23
|
Yeo SK, Liong MT. Effect of ultrasound on bioconversion of isoflavones and probiotic properties of parent organisms and subsequent passages of Lactobacillus. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2012.09.026] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
24
|
Ewe JA, Wan-Abdullah WN, Alias AK, Liong MT. Ultraviolet radiation enhanced growth of lactobacilli and their bioconversion of isoflavones in biotin-supplemented soymilk. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2012.07.042] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
|
25
|
Martinez-Villaluenga C, Torino MI, Martín V, Arroyo R, Garcia-Mora P, Estrella Pedrola I, Vidal-Valverde C, Rodriguez JM, Frias J. Multifunctional properties of soy milk fermented by Enterococcus faecium strains isolated from raw soy milk. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:10235-10244. [PMID: 22978423 DOI: 10.1021/jf302751m] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Lactic acid bacteria (LAB) isolated from soy milk were used to produce a multifunctional fermented food. Seven isolates were screened for their ability to produce peptides and free isoflavones in soy milk. The antihypertensive, antioxidant, and anti-inflammatory properties of the resulting fermented soy milks were evaluated in vitro using biochemical assays. Isolates 1-5 were found to be producers of fermented soy milk with angiotensin I converting enzyme inhibitory activity (ACEI). Isolate 3 was found to be a producer of free isoflavones that increased the antioxidant and anti-inflammatory potential of fermented soy milk. LAB isolates 2-5 were submitted to genetic profiling and a characterization scheme. These isolates were identified as Enterococcus faecium , and none of them contained virulence determinants or resistance to antibiotics. In conclusion, this study shows that the application of E. faecium isolate 3 for multifunctional food production from soy milk could be a promising strategy in the prevention therapy against cardiovascular disease.
Collapse
|