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Huo Y, Zhang D, Wang X, Xu G, Dai M, Zhang S. Biofunctional attributes and storage study of milk fermented by Enterococcus italicus. Int J Food Microbiol 2024; 423:110844. [PMID: 39068860 DOI: 10.1016/j.ijfoodmicro.2024.110844] [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: 04/14/2024] [Revised: 07/17/2024] [Accepted: 07/24/2024] [Indexed: 07/30/2024]
Abstract
Lactic acid bacteria are probiotics in the intestines and have been widely used as natural antioxidants in the food industry. In this study, Enterococcus italicus FM5 with strong antioxidant ability was isolated from fresh milk. The safety evaluation showed that E. italicus FM5 was sensitive to ampicillin, chloramphenicol, erythromycin, vancomycin, rifampicin, and tetracycline, and was not hemolytic. Meanwhile, the whole genome information and biofunctional attributes of this strain were determined and analyzed. Subsequently, E. italicus FM5 was co-cultured with traditional yogurt starters (Streptococcus thermophilus and Lactobacillus bulgaricus) to make fermented milk. The results showed that the addition of E. italicus FM5 could improve the oxygen free radical scavenging ability of the fermented milk, and the scavenging rates of DPPH, ABTS, OH-, and O2- radicals reaching up to 95.54 %, 88.35 %, 93.65 %, and 60.29 %, respectively. Furthermore, the addition of E. italicus FM5 reduced the curd time and improved the water holding capacity of the fermented milk. Besides, the growth of Lb. bulgaricus was significantly promoted when co-cultured with E. italicus FM5, thus the survival cells were increased compared with the traditional fermentation processes. Therefore, this study emphasized the potential to manufacture fermented milk by the co-cultivation of E. italicus with traditional yogurt starters.
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Affiliation(s)
- Yingxin Huo
- College of Life Science, Shandong Normal University, Jinan 250358, China
| | - Daolei Zhang
- Department of Bioengineering, Shandong Polytechnic, Jinan 250104, China
| | - Xiaona Wang
- Shandong Freda Biotech Co., Ltd, Jinan 250101, China
| | - Guangyao Xu
- College of Life Science, Shandong Normal University, Jinan 250358, China
| | - Meixue Dai
- College of Life Science, Shandong Normal University, Jinan 250358, China
| | - Susu Zhang
- College of Life Science, Shandong Normal University, Jinan 250358, China.
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Sinsuwan S. Effect of Inulin on Rheological Properties and Emulsion Stability of a Reduced-Fat Salad Dressing. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2024; 2024:4229514. [PMID: 39015432 PMCID: PMC11251795 DOI: 10.1155/2024/4229514] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/21/2023] [Revised: 06/03/2024] [Accepted: 06/11/2024] [Indexed: 07/18/2024]
Abstract
This study is aimed at investigating the potential use of inulin in a reduced-fat salad dressing to improve its rheological properties, fat globule size distribution, and emulsion stability. The reduced-fat salad dressing, which has 50% less fat compared to the full-fat counterpart (control), was prepared with varying inulin concentrations (10, 12.5, 15, 17.5, and 20% w/w). The full-fat and reduced-fat salad dressings exhibited a non-Newtonian shear-thinning behavior. Power law model was used to describe the rheological properties. Results showed that the flow behavior index (n) and consistency coefficient (K) were greatly affected by the concentration of inulin. A greater pseudoplasticity and apparent viscosity of the reduced-fat samples were achieved with a higher concentration of inulin. Oscillatory tests showed that the storage modulus (G') and loss modulus (G ″) values increased with increasing inulin concentration. All samples displayed characteristics of a viscoelastic solid, as evidenced by a greater G' than G ″. Regarding the size distribution of the oil droplets, the reduced-fat salad dressing containing a higher inulin content was observed to have a larger droplet size. All reduced-fat samples, similar to the full-fat counterparts, exhibited stability with no cream separation over one month of storage at 4°C, as determined by visual observation. Additionally, the reduced-fat salad dressings supplemented with 17.5 and 20% inulin exhibited stability against cream separation, comparable to the full-fat counterpart (p > 0.05), as measured by the thermal stress test (80°C for 30 min) with centrifugation. The sensory acceptance scores for reduced-fat salad dressing with 15 and 17.5% inulin, ranging from approximately 6.28 to 7.63 on a 9-point hedonic scale for all evaluated attributes (appearance, color, aroma, texture, taste, and overall acceptability), were not significantly different from those of the full-fat counterpart (p > 0.05). This study demonstrated that inulin may be a suitable ingredient in reduced-fat salad dressings.
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Affiliation(s)
- Sornchai Sinsuwan
- School of Human Ecology (Program in FoodNutrition and Applications)Sukhothai Thammathirat Open University, Nonthaburi 11120, Thailand
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Reuben RC, Torres C. Bacteriocins: potentials and prospects in health and agrifood systems. Arch Microbiol 2024; 206:233. [PMID: 38662051 PMCID: PMC11045635 DOI: 10.1007/s00203-024-03948-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2024] [Revised: 03/27/2024] [Accepted: 03/28/2024] [Indexed: 04/26/2024]
Abstract
Bacteriocins are highly diverse, abundant, and heterogeneous antimicrobial peptides that are ribosomally synthesized by bacteria and archaea. Since their discovery about a century ago, there has been a growing interest in bacteriocin research and applications. This is mainly due to their high antimicrobial properties, narrow or broad spectrum of activity, specificity, low cytotoxicity, and stability. Though initially used to improve food quality and safety, bacteriocins are now globally exploited for innovative applications in human, animal, and food systems as sustainable alternatives to antibiotics. Bacteriocins have the potential to beneficially modulate microbiota, providing viable microbiome-based solutions for the treatment, management, and non-invasive bio-diagnosis of infectious and non-infectious diseases. The use of bacteriocins holds great promise in the modulation of food microbiomes, antimicrobial food packaging, bio-sanitizers and antibiofilm, pre/post-harvest biocontrol, functional food, growth promotion, and sustainable aquaculture. This can undoubtedly improve food security, safety, and quality globally. This review highlights the current trends in bacteriocin research, especially the increasing research outputs and funding, which we believe may proportionate the soaring global interest in bacteriocins. The use of cutting-edge technologies, such as bioengineering, can further enhance the exploitation of bacteriocins for innovative applications in human, animal, and food systems.
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Affiliation(s)
- Rine Christopher Reuben
- Area of Biochemistry and Molecular Biology, OneHealth-UR Research Group, University of La Rioja, 26006, Logroño, Spain.
| | - Carmen Torres
- Area of Biochemistry and Molecular Biology, OneHealth-UR Research Group, University of La Rioja, 26006, Logroño, Spain
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Aydemir ME, Altun SK. Investigation of some quality properties of yogurt made from cow and sheep milk fortified with folic acid (B 9 ), biotin (B 7 ), and vitamin D 3. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1085-1091. [PMID: 37728986 DOI: 10.1002/jsfa.12995] [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: 04/15/2023] [Revised: 08/24/2023] [Accepted: 09/20/2023] [Indexed: 09/22/2023]
Abstract
BACKGROUND The aim of this study was to investigate the effects on some physicochemical properties and starter cultures of yogurts enriched with vitamins at different concentrations during storage. For this purpose, yogurt was produced by adding the vitamins folic acid (B9 ), biotin (B7 ), and vitamin D3 in different concentrations to sheep and cow milk and stored at 4 °C. Physicochemical analyses and microbiological analyses were performed for each group of yogurt on days 0, 7, 14, and 21. RESULTS There was no significant difference (P > 0.05) between the groups in pH and titration acidity (%) during storage. It was determined that in the yogurts produced from sheep milk, the groups enriched with vitamins had a higher number of L. bulgaricus than the control group on the 7th day of storage. Moreover, the groups containing vitamin D3 exhibited a higher Lactobacillus bulgaricus count on the 21st day of storage. The highest L. bulgaricus counts on the 7th day in yogurts produced from cow's milk were observed in groups containing 0.5 mL of vitamin B9 and B7 . No mold or yeast growth was observed during storage in any of the yogurt groups made from cow and sheep milk. CONCLUSION In conclusion, it was determined that the enrichment of yogurt with vitamins B7 , B9 , and D3 did not adversely affect the quality of the yogurt; rather, it improved. We recommend that yogurt enriched with micronutrients be studied economically, and mass production should be initiated by yogurt companies as soon as possible. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Mehmet Emin Aydemir
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Harran University, Şanlıurfa, Turkey
| | - Serap Kılıç Altun
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Harran University, Şanlıurfa, Turkey
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Garza-Juárez A, Pérez-Carrillo E, Arredondo-Espinoza EU, Islas JF, Benítez-Chao DF, Escamilla-García E. Nutraceuticals and Their Contribution to Preventing Noncommunicable Diseases. Foods 2023; 12:3262. [PMID: 37685194 PMCID: PMC10486909 DOI: 10.3390/foods12173262] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2023] [Revised: 08/21/2023] [Accepted: 08/25/2023] [Indexed: 09/10/2023] Open
Abstract
The high rate of deaths around the world from noncommunicable diseases (NCDs) (70%) is a consequence of a poor diet lacking in nutrients and is linked to lifestyle and environmental conditions that together trigger predisposing factors. NCDs have increased 9.8% of public health spending worldwide, which has been increasing since 2000. Hence, international organizations such as the WHO, the Pan American Health Organization, and the Food and Agriculture Organization of the United Nations have been developing strategic plans to implement government and economic policies to strengthen programs in favor of food security and nutrition. A systematic review is presented to document an analysis of the origin and characteristics of obesity, cardiovascular disease, chronic respiratory diseases, diabetes, and cancers affecting a large part of the world's population. This review proposes a scientifically based report of functional foods including fruits, vegetables, grains, and plants, and how their bioactive compounds called nutraceuticals-when consumed as part of a diet-benefit in the prevention and treatment of NCDs from an early age. Multifactorial aspects of NCDs, such as culture and eating habits, are limitations to consider from the clinical, nutritional, and biochemical points of view of everyone who suffers from them.
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Affiliation(s)
- Aurora Garza-Juárez
- Departamento de Bioquímica y Medicina Molecular, Facultad de Medicina, Universidad Autónoma de Nuevo León, Monterrey 64460, Mexico; (A.G.-J.)
| | - Esther Pérez-Carrillo
- Centro de Biotecnología FEMSA, Escuela de Ingeniería y Ciencias, Tecnológico de Monterrey, Monterrey 64849, Mexico
| | - Eder Ubaldo Arredondo-Espinoza
- Laboratorio de Farmacología Molecular y Modelos Biológicos, Facultad de Ciencias Químicas, Universidad Autónoma de Nuevo León, Monterrey 66427, Mexico
| | - José Francisco Islas
- Departamento de Bioquímica y Medicina Molecular, Facultad de Medicina, Universidad Autónoma de Nuevo León, Monterrey 64460, Mexico; (A.G.-J.)
| | - Diego Francisco Benítez-Chao
- Departamento de Bioquímica y Medicina Molecular, Facultad de Medicina, Universidad Autónoma de Nuevo León, Monterrey 64460, Mexico; (A.G.-J.)
| | - Erandi Escamilla-García
- Microbial Biotechnology Laboratory, Centro de Investigación y Desarrollo en Ciencias de la Salud, Universidad Autónoma de Nuevo León, Monterrey 64460, Mexico
- Facultad de Odontología, Universidad Autónoma de Nuevo León, Monterrey 64460, Mexico
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Chen Z, Shen Y, Xu J. A Strategy for Rapid Acquisition of the β-D-Fructofuranosidase Gene through Chemical Synthesis and New Function of Its Encoded Enzyme to Improve Gel Properties during Yogurt Processing. Foods 2023; 12:foods12081704. [PMID: 37107499 PMCID: PMC10137638 DOI: 10.3390/foods12081704] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2023] [Revised: 04/02/2023] [Accepted: 04/10/2023] [Indexed: 04/29/2023] Open
Abstract
A chemical gene synthesis strategy was developed in order to obtain β-D-fructofuranosidase, and a novel gene, AlFFase3, was characterized from Aspergillus luchuensis and expressed in Escherichia coli. The recombinant protein was purified, showing a molecular mass of 68.0 kDa on SDS-PAGE, and displaying a specific activity towards sucrose of up to 771.2 U mg-1, indicating its exceptional enzymatic capacity. AlFFase3 exhibited stability between pH 5.5 and 7.5, with maximal activity at pH 6.5 and 40 °C. Impressively, AlFFase3, as a soluble protein, was resistant to digestion by various common proteases, including Flavourzyme, acidic protease, pepsin, neutral protease, Proteinase K, alkaline proteinase, and trypsin. AlFFase3 also demonstrated significant transfructosylation activity, with a yield of various fructooligosaccharides up to 67%, higher than almost all other reports. Furthermore, we demonstrated that the addition of AlFFase3 enhanced the growth of probiotics in yogurt, thereby increasing its nutritional value. AlFFase3 also improved the formation of yogurt gel, reducing the gel formation time and lowering the elasticity while increasing its viscosity, thereby improving the palatability of yogurt and reducing production costs.
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Affiliation(s)
- Zhou Chen
- Beijing Technology and Business University, Beijing 100048, China
| | - Yimei Shen
- Beijing Technology and Business University, Beijing 100048, China
| | - Jiangqi Xu
- Beijing Technology and Business University, Beijing 100048, China
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Kowsalya M, Sudha KG, Ali S, Velmurugan T, Prasanna Rajeshkumar M. Sustainability and controlled release behavior of microencapsulated Lactobacillus plantarum PRK7 and its application in probiotic yogurt production. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102430] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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