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Chin KW, Khoo SC, Paul RPM, Luang-In V, Lam SD, Ma NL. Potential of Synbiotics and Probiotics as Chemopreventive Agent. Probiotics Antimicrob Proteins 2024:10.1007/s12602-024-10299-z. [PMID: 38896220 DOI: 10.1007/s12602-024-10299-z] [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] [Accepted: 05/22/2024] [Indexed: 06/21/2024]
Abstract
Cancer remains a global problem, with millions of new cases diagnosed yearly and countless lives lost. The financial burden of cancer therapy, along with worries about the long-term safety of existing medicines, necessitates the investigation of alternative approaches to cancer prevention. Probiotics generate chemopreventive compounds such as bacteriocins, short-chain fatty acids (SCFA), and extracellular polymeric substances (EPS), which have demonstrated the ability to impede cancer cell proliferation, induce apoptosis, and bolster the expression of pro-apoptotic genes. On the other hand, prebiotics, classified as non-digestible food ingredients, promote the proliferation of probiotics within the colon, thereby ensuring sustained functionality of the gut microbiota. Consequently, the synergistic effect of combining prebiotics with probiotics, known as the synbiotic effect, in dietary interventions holds promise for potentially mitigating cancer risk and augmenting preventive measures. The utilization of gut microbiota in cancer treatment has shown promise in alleviating adverse health effects. This review explored the potential and the role of probiotics and synbiotics in enhancing health and contributing to cancer prevention efforts. In this review, the applications of functional probiotics and synbiotics, the mechanisms of action of probiotics in cancer, and the relationship of probiotics with various drugs were discussed, shedding light on the potential of probiotics and synbiotics to alleviate the burdens of cancer treatment.
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Affiliation(s)
- Kah Wei Chin
- Bioses Research Interest Group (BIOSES), Faculty of Science and Marine Environment, Universiti Malaysia Terengganu, Kuala Nerus, 21030, Terengganu, Malaysia
| | - Shing Ching Khoo
- Bioses Research Interest Group (BIOSES), Faculty of Science and Marine Environment, Universiti Malaysia Terengganu, Kuala Nerus, 21030, Terengganu, Malaysia
| | - Richard Paul Merisha Paul
- Bioses Research Interest Group (BIOSES), Faculty of Science and Marine Environment, Universiti Malaysia Terengganu, Kuala Nerus, 21030, Terengganu, Malaysia
| | - Vijitra Luang-In
- Natural Antioxidant Innovation Research Unit, Department of Biotechnology, Faculty of Technology, Mahasarakham University, Khamriang, 44150, Kantarawichai, Maha Sarakham, Thailand
| | - Su Datt Lam
- School of Biosciences and Biotechnology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi, 43600, Selangor, Malaysia
| | - Nyuk Ling Ma
- Bioses Research Interest Group (BIOSES), Faculty of Science and Marine Environment, Universiti Malaysia Terengganu, Kuala Nerus, 21030, Terengganu, Malaysia.
- Department of Sustainable Engineering, Institute of Biotechnology, Saveetha School of Engineering, SIMATS, Chennai, 602105, India.
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2
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Saeed M, Khanam R, Hafeez H, Ahmad Z, Saleem S, Tariq MR, Safdar W, Waseem M, Ali U, Azam M, Rehman MA, Shah FUH. Viability of Free and Alginate-Carrageenan Gum Coated Lactobacillus acidophilus and Lacticaseibacillus casei in Functional Cottage Cheese. ACS OMEGA 2024; 9:13840-13851. [PMID: 38559922 PMCID: PMC10976411 DOI: 10.1021/acsomega.3c08588] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 02/15/2024] [Accepted: 02/22/2024] [Indexed: 04/04/2024]
Abstract
The survivability of encapsulated and nonencapsulated probiotics consisting of Lactobacillus acidophilus and Lacticaseibacillus casei and the nutritional, physicochemical, and sensorial features of cottage cheese were investigated under refrigeration storage at 4 °C for 28 days. Microbeads of L. acidophilus and L. casei were developed using 2% sodium alginate, 1.5% sodium alginate and 0.5% carrageenan, and 1% sodium alginate and 1% carrageenan using an encapsulation technique to assess the probiotic viability in cottage cheese under different gastrointestinal conditions (SGF (simulated gastric juice), SIF (simulated intestinal fluid)), and bile salt) and storage conditions. Scanning electron microscopy (SEM) elucidated the stable structure of microbeads, Fourier transform infrared spectroscopy (FTIR) confirmed the presence probiotics in the microcapsules, and X-ray diffraction (XRD) demonstrated the amorphous state of microbeads. Furthermore, the highest encapsulation efficiency was observed for alginate 1% and carrageenan 1% microbeads (T3), i.e., 95%. Likewise, viability was recorded in T3 against SGF, SIF, and bile salt solution, i.e., 8.5, 8.8, and 8.9 log CFU/g at 80 min of exposure, compared to the control. The results of pH showed a significant (p < 0.05) decline that ultimately increased the titratable acidity. Nutritional analysis of cottage cheese revealed the highest levels of ash, protein, and total solids in T3, exhibiting mean values of 3.2, 22, and 43.2 g/100 g, respectively, after 28 days of storage. The sensory evaluation of cottage cheese demonstrated better color, flavor, and textural attributes in T3. Conclusively, synergistic addition of L. acidophilus and L. casei encapsulated with alginate-carrageenan gums was found to be more effective in improving the viability of probiotics in cottage cheese than noncapsulated cells while carrying better magnitudes of ash and protein, lower acidity, and pleasant taste.
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Affiliation(s)
- Muhammad Saeed
- National
Institute of Food Science and Technology, University of Agriculture, Faisalabad 9200, Pakistan
| | - Rehana Khanam
- National
Institute of Food Science and Technology, University of Agriculture, Faisalabad 9200, Pakistan
| | - Hammad Hafeez
- Department
of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Bahawalpur 63100, Pakistan
| | - Zulfiqar Ahmad
- Department
of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Bahawalpur 63100, Pakistan
| | - Shahzad Saleem
- Department
of Biosciences, COMSATS University Islamabad, Sahiwal Campus, Sahiwal 57000, Pakistan
| | - Muhammad Rizwan Tariq
- Department
of Food Sciences, Faculty of Agricultural Sciences, University of the Punjab, Lahore 54590, Pakistan
| | - Waseem Safdar
- Department
of Biological Sciences, National University
of Medical Sciences, Rawalpindi 46000, Pakistan
| | - Muhammad Waseem
- Department
of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Bahawalpur 63100, Pakistan
| | - Umair Ali
- Department
of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Bahawalpur 63100, Pakistan
| | - Muhammad Azam
- National
Institute of Food Science and Technology, University of Agriculture, Faisalabad 9200, Pakistan
| | - Muhammad Adil Rehman
- Department
of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Bahawalpur 63100, Pakistan
| | - Faiz-ul-Hassan Shah
- Department
of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Bahawalpur 63100, Pakistan
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3
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Siddiqui SA, Erol Z, Rugji J, Taşçı F, Kahraman HA, Toppi V, Musa L, Di Giacinto G, Bahmid NA, Mehdizadeh M, Castro-Muñoz R. An overview of fermentation in the food industry - looking back from a new perspective. BIORESOUR BIOPROCESS 2023; 10:85. [PMID: 38647968 PMCID: PMC10991178 DOI: 10.1186/s40643-023-00702-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2023] [Accepted: 10/25/2023] [Indexed: 04/25/2024] Open
Abstract
Fermentation is thought to be born in the Fertile Crescent, and since then, almost every culture has integrated fermented foods into their dietary habits. Originally used to preserve foods, fermentation is now applied to improve their physicochemical, sensory, nutritional, and safety attributes. Fermented dairy, alcoholic beverages like wine and beer, fermented vegetables, fruits, and meats are all highly valuable due to their increased storage stability, reduced risk of food poisoning, and enhanced flavor. Over the years, scientific research has associated the consumption of fermented products with improved health status. The fermentation process helps to break down compounds into more easily digestible forms. It also helps to reduce the amount of toxins and pathogens in food. Additionally, fermented foods contain probiotics, which are beneficial bacteria that help the body to digest food and absorb nutrients. In today's world, non-communicable diseases such as cardiovascular disease, type 2 diabetes, cancer, and allergies have increased. In this regard, scientific investigations have demonstrated that shifting to a diet that contains fermented foods can reduce the risk of non-communicable diseases. Moreover, in the last decade, there has been a growing interest in fermentation technology to valorize food waste into valuable by-products. Fermentation of various food wastes has resulted in the successful production of valuable by-products, including enzymes, pigments, and biofuels.
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Affiliation(s)
- Shahida Anusha Siddiqui
- Technical University of Munich, Campus Straubing for Biotechnology and Sustainability, Essigberg 3, 94315, Straubing, Germany.
- German Institute of Food Technologies (DIL E.V.), Prof.-Von-Klitzing Str. 7, 49610, Quakenbrück, Germany.
| | - Zeki Erol
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Burdur Mehmet Akif Ersoy University, İstiklal Campus, 15030, Burdur, Turkey
| | - Jerina Rugji
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Burdur Mehmet Akif Ersoy University, İstiklal Campus, 15030, Burdur, Turkey
| | - Fulya Taşçı
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Burdur Mehmet Akif Ersoy University, İstiklal Campus, 15030, Burdur, Turkey
| | - Hatice Ahu Kahraman
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Burdur Mehmet Akif Ersoy University, İstiklal Campus, 15030, Burdur, Turkey
| | - Valeria Toppi
- Department of Veterinary Medicine, University of Perugia, 06126, Perugia, Italy
| | - Laura Musa
- Department of Veterinary Medicine and Animal Sciences, University of Milan, 26900, Lodi, Italy
| | - Giacomo Di Giacinto
- Department of Veterinary Medicine, University of Perugia, 06126, Perugia, Italy
| | - Nur Alim Bahmid
- Research Center for Food Technology and Processing, National Research and Innovation Agency (BRIN), Gading, Playen, Gunungkidul, 55861, Yogyakarta, Indonesia
| | - Mohammad Mehdizadeh
- Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
- Ilam Science and Technology Park, Ilam, Iran
| | - Roberto Castro-Muñoz
- Tecnologico de Monterrey, Campus Toluca, Av. Eduardo Monroy Cárdenas 2000, San Antonio Buenavista, 50110, Toluca de Lerdo, Mexico.
- Department of Sanitary Engineering, Faculty of Civil and Environmental Engineering, Gdansk University of Technology, G. Narutowicza St. 11/12, 80-233, Gdansk, Poland.
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Batista P, Rodrigues Penas M, Vila-Real C, Pintado M, Oliveira-Silva P. Kombucha: Challenges for Health and Mental Health. Foods 2023; 12:3378. [PMID: 37761087 PMCID: PMC10530084 DOI: 10.3390/foods12183378] [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: 06/16/2023] [Revised: 08/30/2023] [Accepted: 09/06/2023] [Indexed: 09/29/2023] Open
Abstract
BACKGROUND Increasing research into probiotics is showing potential benefits for health in general and mental health in particular. Kombucha is a recent beverage and can be considered a probiotic drink, but little is known about its effects on physical and mental health. This product is experiencing growth in the market; however, there are no scientific results to support its potential for physical and mental health. AIM This review article aims to draw attention to this issue and to highlight the lack of studies in this area. KEY FINDINGS AND CONCLUSIONS The lack of legislation for the correct marketing of this product may also constrain clinical studies. However, clinical studies are of utmost importance for an in-depth understanding of the effects of this product on the human body. More research is needed, not only to better understand the impact of Kombucha on the human body, but also to ensure the application of regulatory guidelines for its production and marketing and enable its safe and effective consumption.
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Affiliation(s)
- Patrícia Batista
- Research Centre for Human Development, Human Neurobehavioural Laboratory, Universidade Católica Portuguesa, Rua de Diogo Botelho, 1327, 4169-005 Porto, Portugal; (M.R.P.); (P.O.-S.)
- CBQF—Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua de Diogo Botelho, 1327, 4169-005 Porto, Portugal; (C.V.-R.); (M.P.)
| | - Maria Rodrigues Penas
- Research Centre for Human Development, Human Neurobehavioural Laboratory, Universidade Católica Portuguesa, Rua de Diogo Botelho, 1327, 4169-005 Porto, Portugal; (M.R.P.); (P.O.-S.)
| | - Catarina Vila-Real
- CBQF—Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua de Diogo Botelho, 1327, 4169-005 Porto, Portugal; (C.V.-R.); (M.P.)
| | - Manuela Pintado
- CBQF—Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua de Diogo Botelho, 1327, 4169-005 Porto, Portugal; (C.V.-R.); (M.P.)
| | - Patrícia Oliveira-Silva
- Research Centre for Human Development, Human Neurobehavioural Laboratory, Universidade Católica Portuguesa, Rua de Diogo Botelho, 1327, 4169-005 Porto, Portugal; (M.R.P.); (P.O.-S.)
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Chauhan J, Sharma RK. Synbiotic formulations with microbial biofilm, animal derived (casein, collagen, chitosan) and plant derived (starch, cellulose, alginate) prebiotic polymers: A review. Int J Biol Macromol 2023; 248:125873. [PMID: 37473897 DOI: 10.1016/j.ijbiomac.2023.125873] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 06/29/2023] [Accepted: 07/15/2023] [Indexed: 07/22/2023]
Abstract
The need for a broader range of probiotics, prebiotics, and synbiotics to improve the activity and functioning of gut microbiota has led to the development of new nutraceuticals formulations. These techniques majorly depend on the type of the concerned food, inclusive factors i.e. application of biotic components, probiotics, and synbiotics along with the type of encapsulation involved. For improvisation of the oral transfer mode of synbiotics delivery within the intestine along with viability, efficacy, and stability co-encapsulation is required. The present study explores encapsulation materials, probiotics and prebiotics in the form of synbiotics. The emphasis was given to the selection and usage of probiotic delivery matrix or prebiotic polymers, which primarily include animal derived (gelatine, casein, collagen, chitosan) and plant derived (starch, cellulose, pectin, alginate) materials. Beside this, the role of microbial polymers and biofilms (exopolysaccharides, extracellular polymeric substances) has also been discussed in the formation of probiotic functional foods. In this instance, the microbial biofilm is also used as suitable polymeric compound for encapsulation providing stability, viability, and efficacy. Thus, the review highlights the utilization of diverse prebiotic polymers in synbiotic formulations, along with microbial biofilms, which hold great potential for enhancing gut microbiota activity and improving overall health.
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Affiliation(s)
- Juhi Chauhan
- Department of Biosciences, Manipal University Jaipur, Jaipur 303007, Rajasthan, India
| | - Rakesh Kumar Sharma
- Department of Biosciences, Manipal University Jaipur, Jaipur 303007, Rajasthan, India.
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6
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Mohammed NK, Badrul Khair MF, Ahmad NH, Meor Hussin AS. Ice cream as functional food: A review of health‐promoting ingredients in the frozen dairy products. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14171] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | | | - Nurul Hawa Ahmad
- Faculty of Food Science and Technology Universiti Putra Malaysia Serdang Selangor Malaysia
- Halal Products Research Institute Universiti Putra Malaysia Serdang Malaysia
| | - Anis Shobirin Meor Hussin
- Faculty of Food Science and Technology Universiti Putra Malaysia Serdang Selangor Malaysia
- Halal Products Research Institute Universiti Putra Malaysia Serdang Malaysia
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7
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Kombucha: Perceptions and Future Prospects. Foods 2022; 11:foods11131977. [PMID: 35804792 PMCID: PMC9265386 DOI: 10.3390/foods11131977] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2022] [Revised: 06/19/2022] [Accepted: 06/29/2022] [Indexed: 11/16/2022] Open
Abstract
Background: Kombucha is an increasingly consumed product classified as a nutraceutical. Legislative efforts about these products remain confusing and without global harmonization. This natural product has been developed to improve or promote physical and mental health. However, it needs regulatory guidelines to control the production and guarantee the product’s efficacy and safety. Aim: The study intends to draw attention to the need for regulatory guidelines and the potential of this product in the market and peoples’ health. Key findings and conclusions: The lack of regulation and the low level of literacy about this product can limit its development, marketing, and impact on health. Thus, it is essential to highlight the potential value of this product and invest in its development and marketing. Likewise, it is important to spread awareness among the population of these products and their impacts on people’s health. Thus, this study focuses on a pertinent theme and alerts to the need for legislation for these products, to draw attention to the inexistent legislative control and the consequent need for regulatory guidelines for better and safer production and consumption.
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Alsharafani MAM, Abdullah T, Jabur ZA, Hassan AA, Alhendi AS, Abdulmawjood A, Khan IUH. Assessing synergistic effect of Jerusalem Artichoke juice and antioxidant compounds on enhanced viability and persistence of Bifidobacterium species, palatability, and shelf life. Food Sci Nutr 2022; 10:1994-2008. [PMID: 35702306 PMCID: PMC9179157 DOI: 10.1002/fsn3.2815] [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: 07/21/2021] [Revised: 09/29/2021] [Accepted: 02/18/2022] [Indexed: 11/07/2022] Open
Abstract
Commercial vegetable and fruit juices with probiotics are new functional type of beverages; however, limitations including persistence and impact of probiotic bacteria on palatability and shelf life may prevent their industrial development. This study evaluated the effect of antioxidant compounds (ascorbic acid, astaxanthin, and ginseng) on viability and persistence of Bifidobacterium spp. in Jerusalem Artichoke (JA) juice; and determine the impact of these antioxidants on the sensory (color, texture, flavor, acidity) properties, free reducing sugar (inulin and fructose), and shelf life in the fortified JA juice. Overall, the JA juice fortified with ascorbic acid showed a significant impact on the rate of persistence of two targeted bifidobacterial strains from 1 to 28 days at 5°C. Both strains produced slight acidity in ascorbic acid fortified JA juice as compared to other tested samples. Similarly, the JA juice fortified with ascorbic acid showed a significantly high increase in the total number of bifidobacterial cells of both species, enhanced palatability, and shelf life as compared to astaxanthin and ginseng extract. The quadratic model indicated a strong association between ascorbic acid, ginseng extract, and astaxanthin with a bifidobacterial cell concentration in the fortified JA juices. The Box–Behnken design was considered a feasible analysis for describing fortified JA juice and the rate of viability and persistence of bifidobacteria during 28 days of storage at 5°C in all trials. In conclusion, JA juice fortified with ascorbic acid showed a significant impact on improving the cell viability and persistence of probiotic bacteria, enhanced palatability, and shelf life as compared to other compounds tested.
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Affiliation(s)
- Mustafa A M Alsharafani
- Ministry of Science and Technology, Directorate of Environment and Water Research Food Pollution Center Baghdad Iraq
| | - Taghreed Abdullah
- Ministry of Science and Technology, Directorate of Environment and Water Research Food Pollution Center Baghdad Iraq
| | - Zahraa A Jabur
- Ministry of Science and Technology, Directorate of Environment and Water Research Food Pollution Center Baghdad Iraq
| | - Abdulwahed Ahmed Hassan
- Department of Veterinary Public Health (DVPH) College of Veterinary Medicine University Mosul Mosul Iraq.,Agriculture and Agri-Food Canada Ottawa Research and Development Centre Ottawa Ontario Canada
| | - Abeer S Alhendi
- Department of Quality Control Grain Board of Iraq Altaji, Baghdad Iraq
| | - Amir Abdulmawjood
- Agriculture and Agri-Food Canada Ottawa Research and Development Centre Ottawa Ontario Canada.,Institute of Food Quality and Food Safety University of Veterinary Medicine Hannover Hannover Germany
| | - Izhar U H Khan
- Agriculture and Agri-Food Canada Ottawa Research and Development Centre Ottawa Ontario Canada
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Singh V, Park YJ, Lee G, Unno T, Shin JH. Dietary regulations for microbiota dysbiosis among post-menopausal women with type 2 diabetes. Crit Rev Food Sci Nutr 2022; 63:9961-9976. [PMID: 35635755 DOI: 10.1080/10408398.2022.2076651] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Type 2 diabetes (T2D) and T2D-associated comorbidities, such as obesity, are serious universally prevalent health issues among post-menopausal women. Menopause is an unavoidable condition characterized by the depletion of estrogen, a gonadotropic hormone responsible for secondary sexual characteristics in women. In addition to sexual dimorphism, estrogen also participates in glucose-lipid homeostasis, and estrogen depletion is associated with insulin resistance in the female body. Estrogen level in the gut also regulates the microbiota composition, and even conjugated estrogen is actively metabolized by the estrobolome to maintain insulin levels. Moreover, post-menopausal gut microbiota is different from the pre-menopausal gut microbiota, as it is less diverse and lacks the mucolytic Akkermansia and short-chain fatty acid (SCFA) producers such as Faecalibacterium and Roseburia. Through various metabolites (SCFAs, secondary bile acid, and serotonin), the gut microbiota plays a significant role in regulating glucose homeostasis, oxidative stress, and T2D-associated pro-inflammatory cytokines (IL-1, IL-6). While gut dysbiosis is common among post-menopausal women, dietary interventions such as probiotics, prebiotics, and synbiotics can ease post-menopausal gut dysbiosis. The objective of this review is to understand the relationship between post-menopausal gut dysbiosis and T2D-associated factors. Additionally, the study also provided dietary recommendations to avoid T2D progression among post-menopausal women.
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Affiliation(s)
- Vineet Singh
- Department of Applied Biosciences, Kyungpook National University, Daegu, South Korea
| | - Yeong-Jun Park
- Department of Applied Biosciences, Kyungpook National University, Daegu, South Korea
| | - GyuDae Lee
- Department of Applied Biosciences, Kyungpook National University, Daegu, South Korea
| | - Tatsuya Unno
- Department of Biotechnology, Jeju National University, Jeju, South Korea
| | - Jae-Ho Shin
- Department of Applied Biosciences, Kyungpook National University, Daegu, South Korea
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Jang HJ, Kim JH, Lee HS, Paik HD. Physicochemical analysis of non-fermented probiotic milk with probiotic Lactobacillus plantarum Ln1 isolated from Korea traditional fermented food. Food Sci Biotechnol 2022; 31:731-737. [PMID: 35646416 PMCID: PMC9133277 DOI: 10.1007/s10068-022-01076-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2022] [Revised: 03/07/2022] [Accepted: 03/23/2022] [Indexed: 11/25/2022] Open
Abstract
The objective of this study was to develop a non-fermented probiotic milk that maintains its physicochemical properties, microbial properties, antioxidant activity, and sensory properties during storage (0, 7, and 14 days). During storage, pH and viable cell counts decreased; however, titratable acidity increased. In addition, the composition and sensory characteristics of the non-fermented probiotic milk showed no significant differences between samples (MLN; milk with Lactobacillus plantarum Ln1, MGG; milk with Lactobacillus rhamnosus GG, and milk control). The antioxidant activities of MLN determined using 2,2-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging, ABTS+ radical scavenging, and reducing power assay were higher during the examined storage periods when compared with those of the other samples. Overall, the physicochemical properties, microbial properties, and sensory factors of MLN showed no significant differences. However, high antioxidant activity was observed. Thus, we present a new functional dairy product with antioxidant activity.
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Affiliation(s)
- Hye Ji Jang
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029 Korea
| | - Jong Ha Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029 Korea
| | - Hyun-Sook Lee
- Department of Foodservice Management and Nutrition, Sangmyung University, Seoul, 51767 Korea
| | - Hyun-Dong Paik
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029 Korea
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BURAN İ, AKAL HC, OZTURKOĞLU-BUDAK S, YETISEMIYEN A. Effect of milk kind on the physicochemical and sensorial properties of synbiotic kefirs containing Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-11 accompanied with inulin. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.08421] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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12
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PRESTES AA, VARGAS MO, HELM CV, ESMERINO EA, SILVA R, PRUDENCIO ES. How to improve the functionality, nutritional value and health properties of fermented milks added of fruits bioactive compounds: a review. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.17721] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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13
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TAN D, CUI J, QIN L, WANG Y, HE Y, CHEN L, SHE X. Hypoglycemic effect of Zingiber striolatum bud extract in db/db mice. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.114321] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | - Jinguo CUI
- Baodi Clinical College of Tianjin Medical University, China
| | - Lin QIN
- Zunyi Medical University, China
| | - Yuhe WANG
- Affiliated Hospital of Zunyi Medical University, China
| | - Yuqi HE
- Zunyi Medical University, China
| | - Li CHEN
- Zunyi Medical University, China
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The Effect of Banana Fiber and Banana Peel Fiber on the Chemical and Rheological Properties of Symbiotic Yogurt Made from Camel Milk. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2021; 2021:5230882. [PMID: 34957296 PMCID: PMC8695018 DOI: 10.1155/2021/5230882] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 06/19/2021] [Revised: 10/02/2021] [Accepted: 11/30/2021] [Indexed: 12/05/2022]
Abstract
Functional foods play an important role in human health by prevention of disease. A variety of functional foods are produced around the world. Recently, the consumption of dairy products containing probiotic bacteria and prebiotics (synbiotic) has increased. Yoghurt is the most common fermented dairy product. Various compounds are used to enrich yoghurt. One of these compounds is dietary fiber. Since the peel of fruits has a significant amount of fiber and is mainly disposed of as solid waste, so using the peel of fruits to extract fiber can not only solve environmental problems but also produce a cheap and useful source that leads to the production of dietary fiber. In this study, the effect of banana fiber and banana peel fiber at different concentrations (0, 0.2, 0.5, and 1%) on the chemical and rheological properties of synbiotic yogurt prepared from camel milk was investigated. The result showed that with increase of the amount of both fibers, pH, hydration, surface tension, overall acceptability, color, and flavor of the samples decreased significantly, but the viscosity, survival of probiotic bacteria (Lactobacillus casei and Lactobacillus gasseri), and texture acceptance increased significantly (p < 0.05). In conclusion, these fibers were able to reduce the syneresis of yogurt, which is one of the biggest disadvantages of yogurt, and help to increase health.
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Sharma S, Singh A, Sharma S, Kant A, Sevda S, Taherzadeh MJ, Garlapati VK. Functional Foods as a formulation ingredients in beverages: Technological Advancements and Constraints. Bioengineered 2021; 12:11055-11075. [PMID: 34783642 PMCID: PMC8810194 DOI: 10.1080/21655979.2021.2005992] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
Abstract
As a consequence of expanded science and technical research, the market perception of consumers has shifted from standard traditional to valuable foods, which are furthermore nutritional as well as healthier in today’s world. This food concept, precisely referred to as functional, focuses on including probiotics, which enhance immune system activity, cognitive response, and overall health. This review primarily focuses on functional foods as functional additives in beverages and other food items that can regulate the human immune system and avert any possibility of contracting the infection. Many safety concerns must be resolved during their administration. Functional foods must have an adequate amount of specific probiotic strain(s) during their use and storage, as good viability is needed for optimum functionality of the probiotic. Thus, when developing novel functional food-based formulations, choosing a strain with strong technological properties is crucial. The present review focused on probiotics as an active ingredient in different beverage formulations and the exerting mechanism of action and fate of probiotics in the human body. Moreover, a comprehensive overview of the regulative and safety issues of probiotics-based foods and beverages formulations.
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Affiliation(s)
- Shagun Sharma
- Department of Biotechnology and Bioinformatics, Jaypee University of Information Technology, Solan, 173234, India
| | - Astha Singh
- Department of Biotechnology and Bioinformatics, Jaypee University of Information Technology, Solan, 173234, India
| | - Swati Sharma
- Department of Biotechnology and Bioinformatics, Jaypee University of Information Technology, Solan, 173234, India
| | - Anil Kant
- Department of Biotechnology and Bioinformatics, Jaypee University of Information Technology, Solan, 173234, India
| | - Surajbhan Sevda
- Department of Biotechnology, National Institute of Technology Warangal, Warangal506004, India
| | | | - Vijay Kumar Garlapati
- Department of Biotechnology and Bioinformatics, Jaypee University of Information Technology, Solan, 173234, India
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Effect of Several Pretreatments on the Lactic Acid Production from Exhausted Sugar Beet Pulp. Foods 2021; 10:foods10102414. [PMID: 34681463 PMCID: PMC8536193 DOI: 10.3390/foods10102414] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2021] [Revised: 10/02/2021] [Accepted: 10/07/2021] [Indexed: 12/19/2022] Open
Abstract
Exhausted sugar beet pulp (ESBP), a by-product of the sugar industry, has been used as a substrate to produce lactic acid (LA). Due to the fact that ESBP contains a high percentage of pectin and hemicellulose, different pretreatments were studied to solubilize them and to facilitate the access to cellulose in the subsequent enzymatic hydrolysis. Several pretreatments were studied, specifically biological, oxidant with alkaline hydrogen peroxide (AHP), and thermochemical with acid (0.25, 0.5, or 1% w/v of H2SO4). Pretreated ESBP was enzymatically hydrolysed and fermented with the strain Lactiplantibacillus plantarum for LA production. The hydrolysis was carried out with the commercial enzymes Celluclast®, pectinase, and xylanase, for 48 h. After that, the hydrolysate was supplemented with yeast extract and calcium carbonate before the bacteria inoculation. Results showed that all the pretreatments caused a modification of the fibre composition of ESBP. In most cases, the cellulose content increased, rising from 25% to 68% when ESBP was pretreated thermochemically at 1% w/v H2SO4. The production of LA was enhanced when ESBP was pretreated thermochemically. However, it was reduced when biological and AHP pretreatments were applied. In conclusion, thermochemical pretreatment with 1% w/v H2SO4 had a positive impact on the production of LA, increasing its concentration from 27 g/L to 50 g/L.
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Wang M, Zhou W, Yang Y, Xing J, Xu X, Lin Y. Potential prebiotic properties of exopolysaccharides produced by a novel Lactobacillus strain, Lactobacillus pentosus YY-112. Food Funct 2021; 12:9456-9465. [PMID: 34606528 DOI: 10.1039/d1fo01261d] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Exopolysaccharides (EPSs) derived from Lactobacilli have important physiological effects and are commonly used as new prebiotics. We identified and studied a new Lactobacillus strain, YY-112, isolated from waxberry (Myrica rubra). This strain, identified as Lactobacillus pentosus, tolerates acids, bile salts, and artificial digestive fluids. The EPS derived from this strain weighed 5.9 × 104 Da and contained glucose, mannose, glucosamine, galactose, and rhamnose at 62.69 : 85.85 : 2.46 : 2.92 : 1.00 molar ratios. We found that the EPS from this strain increased the ratio of Bacteroidetes to Firmicutes and decreased the relative abundance of Proteobacteria, especially Escherichia-Shigella, when added to a simulated gastrointestinal system in vitro. After analysing the short-chain fatty acids, we found that this EPS promoted the production of acetic acid, propionic acid, and butyric acid, and reduced the ratio of acetic acid to propionic acid. We conclude that Lactobacillus pentosus YY-112 is a potential probiotic strain with EPS that is beneficial for the intestinal microbiota and short-chain fatty acid production.
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Affiliation(s)
- Mingzhe Wang
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
| | - Wanyi Zhou
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
| | - Ying Yang
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
| | - Jianrong Xing
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
| | - Xiaodan Xu
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
| | - Yuqing Lin
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
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Hajare ST. Effects of potential probiotic strains LBKV-3 on Immune Cells responses in Malnutrite children: a double-blind, randomized, Controlled trial. J Immunoassay Immunochem 2021; 42:453-466. [PMID: 33750266 DOI: 10.1080/15321819.2021.1895217] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Abstract
This study investigated the phagocytic cell response in malnourished children after oral feeding of a fermented product containing clinically proven probiotic strains of Lactobacillus acidophilus, LBKV-3. The bacterial strain is used as a probiotic for humans to test its effect on immune cell activity in undernourished children below 8 years of age. To study the immune cell activity, implantation abilities of the culture in the GI tract of malnourished children, forty-five children of 6-7 and 7-8 years were randomly selected and distributed in three groups, each comprising 15 children in each of the age group. The test group of the children was receiving 100 g product volunteers/day of freshly prepared probiotic acidophilus milk containing 107 cfu/g of culture. The control group was receiving 100 g freshly prepared "dahi" containing 107 cfu/g of the LAB while the blank group of the volunteers was receiving thermal processed (85° C/30 min) buffalo milk containing 5% fat and 10% SNF at the rate of 100 ml/day/volunteer. Feeding trial was continued for 12 weeks. Blood samples were collected at W2, W4, W8, and W12. The blood serum samples were analyzed for monocytes, neutrophils, basophils, and lymphocytes by BC-3000 + Auto Hematology Analyzer. In conclusion, consumption of PAM increased the proportion of immune cells, including monocytes, neutrophils, basophils, and lymphocytes, as well as their phagocytic activity in all age groups but proportion was significant in the test group of 7-8 years. The effects were higher during W12 compared to W2, W4, and W8, which suggest regulation of the immune system.
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Affiliation(s)
- Sunil T Hajare
- College of Natural and Computational Sciences, Dilla University, Ethiopia
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BAI Q, XU J, ZHU W, HUANG C, NI X, ZHAO H, FENG X, LI L, DU S, FAN R, WANG J. Effects of consumption of a low glycaemic index formula on glycaemic control in patients with type 2 diabetes managed by medical nutrition therapy. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.51320] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
| | - Jing XU
- Army Medical University, China
| | | | | | | | | | | | - Li LI
- Army Medical University, China
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RAMA GR, DULLIUS D, AGNOL WD, ESQUERDO VM, LEHN DN, SOUZA CFVD. Ricotta whey supplemented with gelatin and collagen for the encapsulation of probiotic lactic acid bacteria. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.19720] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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21
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HOSSAIN MN, RANADHEERA CS, FANG Z, AJLOUNI S. Healthy chocolate enriched with probiotics: a review. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.11420] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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22
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Marzo C, Díaz AB, Caro I, Blandino A. Valorisation of fungal hydrolysates of exhausted sugar beet pulp for lactic acid production. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:4108-4117. [PMID: 33368320 DOI: 10.1002/jsfa.11046] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/29/2020] [Revised: 11/24/2020] [Accepted: 12/26/2020] [Indexed: 06/12/2023]
Abstract
BACKGROUND Exhausted sugar beet pulp pellets (ESBPP) were used as raw material for lactic acid (LA) fermentation. The enzymatic hydrolysis of ESBPP was performed with the solid obtained after the fungal solid-state fermentation of ESBPP as a source of hydrolytic enzymes. Subsequently, a medium rich in glucose and arabinose was obtained, which was used to produce LA by fermentation. For LA production, two Lactobacillus strains were assayed and the effects of the supplementation of the hydrolysate with a nitrogen source and the mode of pH regulation of the fermentation were investigated. Moreover, a kinetic model for LA fermentation by Lactobacillus plantarum of ESBPP hydrolysates was developed. RESULTS L. plantarum produced a LA concentration 34% higher than that produced by L. casei. The highest LA concentration (30 g L-1 ) was obtained with L. plantarum when the hydrolysate was supplemented with 5 g L-1 yeast extract and the pH was controlled with CaCO3 . The concentration of acetic acid differed depending on the concentration of CaCO3 added, producing its maximum value with 27 g L-1 CaCO3 . The proposed kinetic model was able to predict the evolution of substrates and products depending on the variation of the pH in the hydrolysate, according to the amount of CaCO3 added. CONCLUSIONS ESBPP can be revalorised to produce LA. A pure LA stream or a mixture of LA and acetic acid, depending on the pH control method of the fermentation, can be produced. Thus, this control is of great interest depending on the destination of the effluent. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Cristina Marzo
- Department of Chemical Engineering and Food Technology, Faculty of Sciences, IVAGRO, University of Cádiz, Puerto Real, Spain
| | - Ana Belén Díaz
- Department of Chemical Engineering and Food Technology, Faculty of Sciences, IVAGRO, University of Cádiz, Puerto Real, Spain
| | - Ildefonso Caro
- Department of Chemical Engineering and Food Technology, Faculty of Sciences, IVAGRO, University of Cádiz, Puerto Real, Spain
| | - Ana Blandino
- Department of Chemical Engineering and Food Technology, Faculty of Sciences, IVAGRO, University of Cádiz, Puerto Real, Spain
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23
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Probiotics-based foods and beverages as future foods and their overall safety and regulatory claims. FUTURE FOODS 2021. [DOI: 10.1016/j.fufo.2021.100013] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023] Open
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24
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Dairy products with prebiotics: An overview of the health benefits, technological and sensory properties. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105009] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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25
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Eor JY, Son YJ, Kim SH. The anti‐inflammatory and anti‐oxidative potential of synbiotics in two independent cell lines. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12777] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Ju Young Eor
- College of Life Sciences and Biotechnology Korea University Seoul02841South Korea
- Institute of Life Sciences and Natural Resources Korea University Seoul02841South Korea
| | - Yoon Ji Son
- College of Life Sciences and Biotechnology Korea University Seoul02841South Korea
- Institute of Life Sciences and Natural Resources Korea University Seoul02841South Korea
| | - Sae Hun Kim
- College of Life Sciences and Biotechnology Korea University Seoul02841South Korea
- Institute of Life Sciences and Natural Resources Korea University Seoul02841South Korea
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Maehata H, Arai S, Iwabuchi N, Abe F. Immuno-modulation by heat-killed Lacticaseibacillus paracasei MCC1849 and its application to food products. Int J Immunopathol Pharmacol 2021; 35:20587384211008291. [PMID: 33787390 PMCID: PMC8020404 DOI: 10.1177/20587384211008291] [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] [Indexed: 12/27/2022] Open
Abstract
Probiotics are microorganisms that confer health benefits to host. Well-known examples include Bifidobacterium and Lactobacillus species. In recent years, interest in promoting our health with probiotics has grown as life expectancy and health awareness has increased. However, some concerns for safety and stability exist for these live organisms. Thus, “postbiotics” and “paraprobiotics,” non-viable heat-killed microbial cells or cell fractions that retain health benefits, are increasingly favored. Unfortunately, little information on clinical efficacy and mechanisms of action is available compared with many available probiotics. Lacticaseibacillus (previous name Lactobacillus) paracasei MCC1849 is a commonly used lactic acid bacterial strain in Japan that displays immuno-modulatory effects in humans in non-viable heat-killed form. This review discusses health benefits of heat-killed L. paracasei MCC1849 immune modulation and offers a theoretical basis for its mechanisms of action. We also discuss the feasibility of using heat-killed probiotics for application in food products.
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Affiliation(s)
- Hazuki Maehata
- Food Ingredients and Technology Institute, Research and Development Division, Morinaga Milk Industry Co., Ltd., Zama, Kanagawa, Japan
| | - Satoshi Arai
- Food Ingredients and Technology Institute, Research and Development Division, Morinaga Milk Industry Co., Ltd., Zama, Kanagawa, Japan
| | - Noriyuki Iwabuchi
- Food Ingredients and Technology Institute, Research and Development Division, Morinaga Milk Industry Co., Ltd., Zama, Kanagawa, Japan
| | - Fumiaki Abe
- Food Ingredients and Technology Institute, Research and Development Division, Morinaga Milk Industry Co., Ltd., Zama, Kanagawa, Japan
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Abstract
Probiotics provide many beneficial effects to the human body. Traditionally, food products used to deliver bacterial cells are fermented dairy products, among which yogurt is the most common. However, many people suffer from lactose intolerance and indigestion, who need nutrients from non-dairy products without using animal proteins. Thus, there is a need to develop synbiotics based on non-dairy food matrices. This paper reviews the potential and emerging candidates of pre and probiotic groups. The criteria for qualifying bacteria as probiotics and nutrients as prebiotics are discussed. One of the promising prebiotics explored in the recent past is the dietary fibers in the peels of potato, apples, and other fruits. This paper summarizes methods for the preparation of dietary fiber-based non-dairy synbiotics such as microencapsulation, freeze-drying, and spray drying. The standard testing protocols of synbiotics including the in vitro trials are presented. Synbiotics not only favor the survival of probiotics in the gastric conditions of the human gut but also exhibit antimicrobial activity, which confirms their ability to protect the human body from infection. Many fiber-based non-dairy synbiotic products are available in the market and these are also highlighted. The challenges faced by non-dairy-based synbiotics which open up new research opportunities and market demand are also identified.
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Affiliation(s)
- Ayushi Mishra
- Department of Chemical Engineering, VNIT, Nagpur, India
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28
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Effects of using different O 2 scavengers on the qualitative attributes of bifidus yogurt during refrigerated storage. Food Res Int 2021; 140:109953. [PMID: 33648208 DOI: 10.1016/j.foodres.2020.109953] [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: 05/29/2020] [Revised: 08/25/2020] [Accepted: 11/27/2020] [Indexed: 01/16/2023]
Abstract
Among the factors that adversely influence the viability of probiotics, the oxygen content of the product and the permeation of oxygen molecules through the packaging system have a noticeable role in the viability loss during the manufacture and storage of fermented milk products. The objective of this study was to examine the qualitative attributes of probiotic yogurt containing different O2 scavengers, including the commercial O2 absorber and cysteine-ascorbic acid. Bifidobacterium lactis BIA-7 and B. longum BIA-8 were used as probiotic strains for the production of bio-yogurts. The biochemical parameters, including the changes in pH, titratable acidity, redox potential and incubation time, were determined throughout the fermentation period at 30-min intervals. Also, the changes in viable count, pH, redox potential, titratable acidity, and dissolved oxygen were evaluated at 7-day intervals during the 28 days of refrigerated storage. In addition, the evaluation of rheological and sensory properties measured in the freshly made samples was carried out. The results showed that the utilization of different oxygen scavengers has an effective impact on the decrement of oxygen content and improvement of probiotic viability. As such, the population of B. lactis in the treatments containing various oxygen scavengers was maintained above 7 log CFU/mL throughout the refrigerated storage. Notwithstanding the effective function of cysteine-ascorbic acid in the enhancement of viability, the containing treatments had not only weaker gel structure probably due to short incubation time (360 min) and fast acidification [22.20-22.35 (˚D/min) × 10-2], but also lower sensory acceptance. Overall, the yogurt treatment containing commercial O2 scavenger and B. lactis indicated a great potential for the industrial applications. To the best of our knowledge, there is no study on the efficiency of commercial O2 absorber as a potential factor to maintain the viability of probiotics in yogurt.
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ACU M, KINIK O, YERLIKAYA O. Probiotic viability, viscosity, hardness properties and sensorial quality of synbiotic ice creams produced from goat’s milk. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.39419] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Affiliation(s)
- Merve ACU
- Izmir Food Control Laboratory Directorate, Turkey
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30
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POURBABA H, ANVAR AA, Pourahmad R, AHARI H. Increase in conjugated linoleic acid content and improvement in microbial and physicochemical properties of a novel kefir stored at refrigerated temperature using complementary probiotics and prebiotic. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.61520] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/14/2023]
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31
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Kumar R, Mada SB, Reddi S, Kaur T, Kapila R, Kapila S. Comparative evaluation of the protective effects of cow, buffalo and goat milk in glucocorticoid‐induced bone alterations in mice. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12770] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
- Rohit Kumar
- Animal Biochemistry Division ICAR‐National Dairy Research Institute Karnal India
| | - Sanusi Bello Mada
- Animal Biochemistry Division ICAR‐National Dairy Research Institute Karnal India
- Department of Biochemistry Ahmadu Bello University Zaria Zaria Nigeria
| | - Srinu Reddi
- Animal Biochemistry Division ICAR‐National Dairy Research Institute Karnal India
| | - Taruneet Kaur
- Animal Biochemistry Division ICAR‐National Dairy Research Institute Karnal India
| | - Rajeev Kapila
- Animal Biochemistry Division ICAR‐National Dairy Research Institute Karnal India
| | - Suman Kapila
- Animal Biochemistry Division ICAR‐National Dairy Research Institute Karnal India
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RAMÍREZ-GODÍNEZ J, GUTIÉRREZ-RODRÍGUEZ JF, CONTRERAS-LÓPEZ E, RODRÍGUEZ-SERRANO GM, CASTAÑEDA-OVANDO A, JAIMEZ-ORDAZ J, GONZÁLEZ-OLIVARES LG. Agave juice improves survival and proteolytic activity of Lactobacillus rhamnosus GG during ripening of semi-ripened mexican cheese. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.30820] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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Ye Z, Chen X, He Y, Jin M, Ye M. Antidiabetic effects of fermented milk contained with
Gardenia jasminoides
water extracts on streptozotocin‐induced mice. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.14785] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Ziyang Ye
- Microbial Resources and Application Laboratory School of Food and Biological Engineering Hefei University of Technology Hefei P.R. China
| | - Xue Chen
- Department of Chemical Engineering and Food Processing Hefei University of Technology Xuancheng P.R. China
| | - Yaling He
- Microbial Resources and Application Laboratory School of Food and Biological Engineering Hefei University of Technology Hefei P.R. China
| | - Mingzhi Jin
- Microbial Resources and Application Laboratory School of Food and Biological Engineering Hefei University of Technology Hefei P.R. China
| | - Ming Ye
- Microbial Resources and Application Laboratory School of Food and Biological Engineering Hefei University of Technology Hefei P.R. China
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de Almeida Brasiel PG, Dutra Medeiros J, Barbosa Ferreira Machado A, Schuchter Ferreira M, Gouveia Peluzio MDC, Potente Dutra Luquetti SC. Microbial community dynamics of fermented kefir beverages changes over time. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12759] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
| | - Julliane Dutra Medeiros
- Faculty of Biological and Agricultural Sciences Mato Grosso State University Alta FlorestaBrazil
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35
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AMELIA R, PHILIP K, PRATAMA YE, PURWATI E. Characterization and probiotic potential of lactic acid bacteria isolated from dadiah sampled in West Sumatra. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.30020] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- Rinita AMELIA
- Lincoln University College, Malaysia; Baiturrahmah University Padang Indonesia, Indonesia
| | - Koshy PHILIP
- Lincoln University College, Malaysia; UCSI University, Malaysia
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Molaee Parvarei M, Fazeli MR, Mortazavian AM, Sarem Nezhad S, Mortazavi SA, Golabchifar AA, Khorshidian N. Comparative effects of probiotic and paraprobiotic addition on microbiological, biochemical and physical properties of yogurt. Food Res Int 2020; 140:110030. [PMID: 33648258 DOI: 10.1016/j.foodres.2020.110030] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2020] [Revised: 12/11/2020] [Accepted: 12/12/2020] [Indexed: 10/22/2022]
Abstract
Paraprobiotics are inactivated probiotics that exert various health and technological benefits making them suitable for production of functional yogurt. In the present study, probiotic yogurt containing Lactobacillus acidophilus ATCC SD 5221 and Bifidobacterium lactis BB-12 and paraprobiotic yogurt containing inactivated form of the mentioned bacteria were produced and were compared regarding microbiological, biochemical, and physical properties during 28 days of storage at refrigerated temperature. Results revealed that the greatest mean pH drop rate, mean acidity increase rate, mean redox potential increase rate, final acidity and final redox potential were observed in yogurt containing inactivated L. acidophilus added before fermentation. The highest lactic acid after 28 days of storage was obtained in samples prepared by addition of paraprobiotic form of L. acidophilus after fermentation. Yogurt samples with B. lactis and L. acidophilus added after fermentation showed the highest and lowest acetic acid level, respectively after 28 days of storage. The samples containing L. acidophilus and B. lactis had the highest acetaldehyde on day 0 while on day 28, L. acidophilus had more impact on acetaldehyde generation in yogurts. Addition of paraprobiotics increased viability of starter cultures. In addition, incorporation of inactivated probiotic cells into yogurt resulted in lower syneresis and the higher WHC compared to probiotic yogurt samples. Regarding color parameters, it was observed that color parameters (a*, b* and L*) were not influenced by paraprobiotic in probiotic and paraprobiotic yogurts. Overall, it can be concluded that incorporation of paraprobiotics into yogurt involves less technological challenges and can be considered as a suitable appropriate alternative for probiotics in development of functional yogurt.
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Affiliation(s)
- Mitra Molaee Parvarei
- Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
| | - Mohammad Reza Fazeli
- Pharmaceutical Quality Assurance Research Center, The Institute of Pharmaceutical Sciences (TIPS), Tehran University of Medical Sciences, Tehran, Iran.
| | - Amir M Mortazavian
- Food Safety Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
| | - Solmaz Sarem Nezhad
- Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
| | - Seyed Ali Mortazavi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
| | | | - Nasim Khorshidian
- Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan, Iran
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37
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ISHIMOTO EY, VICENTE SJV, CRUZ RJ, TORRES EAFDS. Hypolipidemic and antioxidant effects of grape processing by-products in high-fat/cholesterol diet-induced hyperlipidemic hamsters. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.32619] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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38
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Moussa OB, Rouissi E, Boulares M, Hassouna M. Effects of Chia Seed Levels on Quality and Bio-Functional Profile of Stirred Yoghurt. ACTA ALIMENTARIA 2020. [DOI: 10.1556/066.2020.49.4.5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Yoghurt is considered as a healthy food. Thus, it could convey functional and bioactive ingredients. Chia seeds are of great interest due to their ability to improve consumer health. In this study, chia seeds were added to stirred yoghurt at different doses (1.5, 3, 4.5, or 6%). The effects of chia seeds on physicochemical, microbiological, and sensory qualities were assessed during 28 days of refrigerated storage. The results showed that chia seeds slightly decreased post-acidification, the lowest value was obtained in yogurt with 3% chia seeds (24°D), but syneresis rose significantly (P<0.05) when 6% of chia seeds was added. Furthermore, chia seeds promote viability of yoghurt bacteria, and antioxidant activity reached 62.20±0.02% in yoghurt added with 1.5% chia seeds. However, proteolysis is not affected. The effects of chia seeds were not dose dependent as 4.5% and 6% did not follow trend. These findings were affirmed by sensory characteristics. Thus, stirred yoghurt containing 1.5 or 3% of chia seeds proved to be the most adequate choices.
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Affiliation(s)
- O. Ben Moussa
- Research Unity ‘Bio-Preservation and Valorization of Agricultural Products UR13-AGR 02’, Higher Institute of Food Industries of Tunisia (ESIAT), Carthage University. Tunisia
| | - E. Rouissi
- Research Unity ‘Bio-Preservation and Valorization of Agricultural Products UR13-AGR 02’, Higher Institute of Food Industries of Tunisia (ESIAT), Carthage University. Tunisia
| | - M. Boulares
- Research Unity ‘Bio-Preservation and Valorization of Agricultural Products UR13-AGR 02’, Higher Institute of Food Industries of Tunisia (ESIAT), Carthage University. Tunisia
| | - M. Hassouna
- Research Unity ‘Bio-Preservation and Valorization of Agricultural Products UR13-AGR 02’, Higher Institute of Food Industries of Tunisia (ESIAT), Carthage University. Tunisia
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39
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Rosa LS, Santos ML, Abreu JP, Balthazar CF, Rocha RS, Silva HL, Esmerino EA, Duarte MCK, Pimentel TC, Freitas MQ, Silva MC, Cruz AG, Teodoro AJ. Antiproliferative and apoptotic effects of probiotic whey dairy beverages in human prostate cell lines. Food Res Int 2020; 137:109450. [DOI: 10.1016/j.foodres.2020.109450] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2019] [Revised: 06/14/2020] [Accepted: 06/14/2020] [Indexed: 12/24/2022]
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40
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Optimization of the Production of ε-Poly-L-Lysine by Novel Producer Lactic Acid Bacteria Isolated from Traditional Dairy Products. BIOMED RESEARCH INTERNATIONAL 2020; 2020:2145656. [PMID: 33083455 PMCID: PMC7559819 DOI: 10.1155/2020/2145656] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/08/2020] [Revised: 09/14/2020] [Accepted: 09/19/2020] [Indexed: 02/08/2023]
Abstract
New strains of lactic acid bacteria (LAB) were isolated from different traditional dairy products. Six new strains named Lactobacillus delbrueckii strain A01, Lactobacillus delbrueckii subsp. bulgaricus strain D01, Lactobacillus delbrueckii subsp. bulgaricus strain E01, Lactococcus lactis strain G01, Lactobacillus delbrueckii strain C01, and Lactobacillus delbrueckii subsp. bulgaricus strain F01 were identified using 16S rDNA sequencing, morphological and biochemical traits. All strains have been registered in the National Center for Biotechnology Information (NCBI) with accession numbers MN611241.1, MN611300.1, MN611301.1, MN611303.1, MN611241.1, and MN611299.1, respectively. Having found ε-Poly-L-Lysine (ε-PL) in all strains isolated, Lactobacillus delbrueckii strain A01 was identified as an active producer of ε-Poly-L-Lysine (ε-PL). The one-factor-at-a-time method and central composite design were applied to optimize ε-Poly-L-Lysine (ε-PL). A predicted 200 ppm of ε-PL was obtained in the medium containing the lowest level of glucose, 25 g/l, and yeast extract, 6 g/l.
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41
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Yilmaz-Ersan L, Ozcan T, Akpinar-Bayizit A. Assessment of socio-demographic factors, health status and the knowledge on probiotic dairy products. FOOD SCIENCE AND HUMAN WELLNESS 2020. [DOI: 10.1016/j.fshw.2020.05.004] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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42
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Ghaderi‐Ghahfarokhi M, Yousefvand A, Ahmadi Gavlighi H, Zarei M, Farhangnia P. Developing novel synbiotic low-fat yogurt with fucoxylogalacturonan from tragacanth gum: Investigation of quality parameters and Lactobacillus casei survival. Food Sci Nutr 2020; 8:4491-4504. [PMID: 32884729 PMCID: PMC7455973 DOI: 10.1002/fsn3.1752] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2020] [Revised: 06/12/2020] [Accepted: 06/12/2020] [Indexed: 12/13/2022] Open
Abstract
Tragacanth gum (TG) displayed a prebiotic activity, but its application was restricted due to high viscosity and deterioration of organoleptic and textural characteristics of food. In this study, TG was depolymerized by Pectinex Ultra Color enzyme followed by membrane separation (30 kDa) to get pectinase hydrolyzed fraction of tragacanth gum (PHFTG) with molecular weight more than 30 kDa. The average molecular weight of PHFTG was 147.7 ± 11.5 g/mol having a fucoxylogalacturonan structure. The prebiotic activity was tested using PHFTG, TG, and inulin as a carbon source. The results showed that the count of Lactobacillus casei in PHFTG- and inulin-supplemented media increased significantly during the 48-hr fermentation (p < .05). Five batches of low-fat set yogurts were prepared by the following formulation: Control (without both L. casei and prebiotic), LC-Cont (containing L. casei), LC-PHFTG (containing L. casei + 0.5% PHFTG), LC-TG (containing L. casei + 0.05% TG), and LC-In (containing L. casei + 0.5% inulin), and L. casei population and physicochemical properties were monitored during 21-day storage at 4°C. The number of L. casei remained highly acceptable (8.54-8.61 log CFU/g) during 7-21 days of storage in LC-PHFTG. LC-In and LC-PHFTG presented significantly lower syneresis and higher sensory acceptability than LC-Cont and Control during storage (p < .05). LC-TG displayed weaker body and texture, lower sensory acceptability, and higher syneresis than other samples. This study provides support for expanding the utilization of PHFTG as a potential prebiotic and fat replacer in non- or low-fat dairy products with satisfactory sensory quality.
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Affiliation(s)
| | - Amin Yousefvand
- Department of Food HygieneFaculty of Veterinary MedicineShahid Chamran University of AhvazAhvazIran
| | - Hassan Ahmadi Gavlighi
- Department of Food Science and TechnologyFaculty of AgricultureTarbiat Modares UniversityTehranIran
| | - Mehdi Zarei
- Department of Food HygieneFaculty of Veterinary MedicineShahid Chamran University of AhvazAhvazIran
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43
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Zhong H, Shen J, Meng Z, Zhao JY, Xiao Z. Tetramethylpyrazine production from edible materials by the probiotic Bacillus coagulans. Prep Biochem Biotechnol 2020; 50:935-942. [PMID: 32538266 DOI: 10.1080/10826068.2020.1774777] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
2,3,5,6-Tetramethylpyrazine (TMP) has health care functions, especially for cardiovascular and cerebrovascular health. In this study, we found that Bacillus coagulans, a well-known probiotic, has the capability to produce acetoin, a precursor of TMP. The culture conditions and medium for the production of TMP by B. coagulans CICC 20138 were optimized. Then, a novel three-step process was successfully performed for the production of TMP from edible materials by B. coagulans. First, in the acetoin enrichment process, 12.61 ± 0.34 g/L acetoin was generated at 36 h. Second, in the spore enrichment process, various factors were optimized to make the bacteria produce more spores to improve the resistance to subsequent high-temperature reactions. Third, in the TMP enrichment process, the final concentration of TMP and B. coagulans spores contained in the product reached 2.54 ± 0.26 g/L and 8.81 × 108 CFU/mL at 46 h, respectively. This is the first report of using a probiotic bacterium to produce TMP. Using edible materials and the probiotic strain, this work provides a novel method for the production of a TMP food additive rich in B. coagulans spores.
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Affiliation(s)
- Haoxuan Zhong
- Center for Bioengineering & Biotechnology and State Key Laboratory of Heavy Oil Processing, China University of Petroleum (East China), Qingdao, China
| | - Jie Shen
- Center for Bioengineering & Biotechnology and State Key Laboratory of Heavy Oil Processing, China University of Petroleum (East China), Qingdao, China
| | - Zhe Meng
- Center for Bioengineering & Biotechnology and State Key Laboratory of Heavy Oil Processing, China University of Petroleum (East China), Qingdao, China
| | - Jing-Yi Zhao
- Center for Bioengineering & Biotechnology and State Key Laboratory of Heavy Oil Processing, China University of Petroleum (East China), Qingdao, China
| | - Zijun Xiao
- Center for Bioengineering & Biotechnology and State Key Laboratory of Heavy Oil Processing, China University of Petroleum (East China), Qingdao, China
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44
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Peng M, Tabashsum Z, Anderson M, Truong A, Houser AK, Padilla J, Akmel A, Bhatti J, Rahaman SO, Biswas D. Effectiveness of probiotics, prebiotics, and prebiotic-like components in common functional foods. Compr Rev Food Sci Food Saf 2020; 19:1908-1933. [PMID: 33337097 DOI: 10.1111/1541-4337.12565] [Citation(s) in RCA: 85] [Impact Index Per Article: 21.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2019] [Revised: 03/18/2020] [Accepted: 03/30/2020] [Indexed: 12/18/2022]
Abstract
The bioactive ingredients in commonly consumed foods include, but are not limited to, prebiotics, prebiotic-like components, probiotics, and postbiotics. The bioactive ingredients in functional foods have also been associated with beneficial effects on human health. For example, they aid in shaping of gut microflora and promotion of immunity. These functional components also contribute in preventing serious diseases such as cardiovascular malfunction and tumorigenesis. However, the specific mechanisms of these positive influences on human health are still under investigation. In this review, we aim to emphasize the major contents of probiotics, prebiotics, and prebiotic-like components commonly found in consumable functional foods, and we present an overview of direct and indirect benefits they provide on human health. The major contributors are certain families of metabolites, specifically short-chain fatty acids and polyunsaturated fatty acids produced by probiotics, and prebiotics, or prebiotic-like components such as flavonoids, polyphenols, and vitamins that are found in functional foods. These functional ingredients in foods influence the gut microbiota by stimulating the growth of beneficial microbes and the production of beneficial metabolites that, in turn, have direct benefits to the host, while also providing protection from pathogens and maintaining a balanced gut ecosystem. The complex interactions that arise among functional food ingredients, human physiology, the gut microbiota, and their respective metabolic pathways have been found to minimize several factors that contribute to the incidence of chronic disease, such as inflammation oxidative stress.
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Affiliation(s)
- Mengfei Peng
- Department of Animal and Avian Sciences, University of Maryland, College Park, Maryland
| | - Zajeba Tabashsum
- Biological Sciences Program - Molecular and Cellular Biology, University of Maryland, College Park, Maryland
| | - Mary Anderson
- Department of Animal and Avian Sciences, University of Maryland, College Park, Maryland
| | - Andy Truong
- Department of Animal and Avian Sciences, University of Maryland, College Park, Maryland
| | - Ashley K Houser
- Department of Animal and Avian Sciences, University of Maryland, College Park, Maryland
| | - Joselyn Padilla
- Biological Sciences Program - Molecular and Cellular Biology, University of Maryland, College Park, Maryland
| | - Ahlam Akmel
- Biological Sciences Program - Molecular and Cellular Biology, University of Maryland, College Park, Maryland
| | - Jacob Bhatti
- Department of Animal and Avian Sciences, University of Maryland, College Park, Maryland
| | - Shaik O Rahaman
- Department of Nutrition and Food Sciences, University of Maryland, College Park, Maryland
| | - Debabrata Biswas
- Department of Animal and Avian Sciences, University of Maryland, College Park, Maryland.,Biological Sciences Program - Molecular and Cellular Biology, University of Maryland, College Park, Maryland.,Center for Food Safety and Security Systems, University of Maryland, College Park, Maryland
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45
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Eor JY, Tan PL, Son YJ, Lee CS, Kim SH. Milk products fermented by
Lactobacillus
strains modulate the gut–bone axis in an ovariectomised murine model. INT J DAIRY TECHNOL 2020. [DOI: 10.1111/1471-0307.12708] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Ju Young Eor
- College of Life Sciences and Biotechnology Korea University Seoul 02841 South Korea
- Institute of Life Science and Natural Resources Korea University Seoul136‐713South Korea
| | - Pei Lei Tan
- College of Life Sciences and Biotechnology Korea University Seoul 02841 South Korea
| | - Yoon Ji Son
- College of Life Sciences and Biotechnology Korea University Seoul 02841 South Korea
- Institute of Life Science and Natural Resources Korea University Seoul136‐713South Korea
| | - Chul Sang Lee
- College of Life Sciences and Biotechnology Korea University Seoul 02841 South Korea
| | - Sae Hun Kim
- College of Life Sciences and Biotechnology Korea University Seoul 02841 South Korea
- Institute of Life Science and Natural Resources Korea University Seoul136‐713South Korea
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46
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Behera SS, Panda SK. Ethnic and industrial probiotic foods and beverages: efficacy and acceptance. Curr Opin Food Sci 2020. [DOI: 10.1016/j.cofs.2020.01.006] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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47
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Probiotic Lactobacillus strains from Mongolia improve calcium transport and uptake by intestinal cells in vitro. Food Res Int 2020; 133:109201. [PMID: 32466902 DOI: 10.1016/j.foodres.2020.109201] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2019] [Revised: 03/23/2020] [Accepted: 03/26/2020] [Indexed: 01/04/2023]
Abstract
The aim of this study was to investigate the probiotic properties of 174 Lactobacillus strains isolated from Mongolian dairy products, and particularly their impact on intestinal calcium uptake and absorption. All isolates underwent a first screening based on cell surface hydrophobicity, acid tolerance, tolerance to gastro-intestinal digestion, autoaggregation, adhesion and cytotoxicity against intestinal cells. Six Lactobacillus strains from different species (L. casei, L. kefiranofaciens, L. plantarum, L. fermentum, L. helveticus and L. delbrueckii) were selected, and their impact on intestinal calcium uptake and transport was investigated using Caco-2. Five strains were able to improve total calcium transport after 24 h contact with a differentiated Caco-2 cell monolayer. Concomitantly the L. plantarum strain was able to increase cellular calcium uptake in Caco-2 cells by 10% in comparison to control conditions. To determine which pathway(s) of calcium absorption was modulated by the strains, a qPCR-based study on 4 genes related to calcium/vitamin D metabolism or tight junction integrity was conducted on mucus-secreting intestinal HT-29 MTX cells. The L. plantarum strain modulates the transcellular pathway by regulating the expression of vitamin D receptor (1.79 fold of control) and calcium transporter (4.77 fold of control) while the L. delbrueckii strain acts on the paracellular pathway by modulating claudin-2 expression (2.83 fold of control). This work highlights the impact of Lactobacillus probiotic strains on intestinal calcium absorption and for the first time give some evidence about the cellular pathways involved.
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48
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Qureshi N, Gu Q, Li P. Whole genome sequence analysis and in vitro probiotic characteristics of a Lactobacillus strain Lactobacillus paracasei ZFM54. J Appl Microbiol 2020; 129:422-433. [PMID: 32119175 DOI: 10.1111/jam.14627] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2019] [Revised: 02/27/2020] [Accepted: 02/27/2020] [Indexed: 12/11/2022]
Abstract
AIM The aim was to identify a Lactobacillus strain with potential probiotic characteristics by whole-genome sequence analysis and in vitro experimental studies. METHODS AND RESULTS The whole-genome sequencing was carried out using PacBio RSII sequencing method and Illumina's paired-end sequencing technology. Gene prediction and annotation were achieved using GlimmerVersion 3.02 and NCBI prokaryotic Genome Annotation Pipeline. Identification was done by biochemical tests and 16S rRNA sequence analysis. mega 6 software was used to build phylogenetic tree. Antagonism against pathogen was determined by agar well diffusion method. Resistance and stability to bile, simulated gastric acid, different salt concentration and thermostability were investigated. Hydrophobicity assay, aggregation assay and anti-oxidation assay were performed to check further probiotic traits. Finally antibiotic susceptibility and acute oral toxicity of the strain in mice were investigated to check its safety status. The strain showed >99% similarity to Lactobacillus paracasei which was further confirmed by biochemical tests. It significantly inhibited pathogens in agar well diffusion assay. It showed tolerance to simulated gastric acid (pH 3), 0·3% bile salt and 10% NaCl. Significant hydrophobic, aggregation and anti-oxidizing activities were observed. No resistance to antibiotics tested was observed and no adverse effects during acute oral toxicity in mice were detected. CONCLUSIONS Lactobacillus paracasei ZFM 54, a new and safe Lactobacillus strain was identified with numerous probiotic-associated genes and characteristics confirmed by experimental studies. SIGNIFICANCE AND IMPACT OF THE STUDY A new probiotic strain has been identified which is highly stable, safe and suitable to be used in health and food industries.
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Affiliation(s)
- N Qureshi
- Key Laboratory for Food Microbial Technology of Zhejiang Province, Department of Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, People's Republic of China
| | - Q Gu
- Key Laboratory for Food Microbial Technology of Zhejiang Province, Department of Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, People's Republic of China
| | - P Li
- Key Laboratory for Food Microbial Technology of Zhejiang Province, Department of Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, People's Republic of China
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49
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Lee CS, Lee SH, Kim SH. Bone‐protective effects of
Lactobacillus plantarum
B719‐fermented milk product. INT J DAIRY TECHNOL 2020. [DOI: 10.1111/1471-0307.12701] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Chul Sang Lee
- College of Life Sciences and Biotechnology Korea University Seoul 02841 Korea
- Institute of Animal Molecular Biotechnology Korea University Seoul 02841 Korea
| | - Sun Ho Lee
- College of Life Sciences and Biotechnology Korea University Seoul 02841 Korea
| | - Sae Hun Kim
- College of Life Sciences and Biotechnology Korea University Seoul 02841 Korea
- Institute of Animal Molecular Biotechnology Korea University Seoul 02841 Korea
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50
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Yu L, Han X, Cen S, Duan H, Feng S, Xue Y, Tian F, Zhao J, Zhang H, Zhai Q, Chen W. Beneficial effect of GABA-rich fermented milk on insomnia involving regulation of gut microbiota. Microbiol Res 2020; 233:126409. [DOI: 10.1016/j.micres.2020.126409] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2019] [Revised: 12/19/2019] [Accepted: 01/03/2020] [Indexed: 02/07/2023]
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