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Braschi G, Njieukam JA, Gottardi D, Genovese J, Tylewicz U, Patrignani F, Rocculi P. Investigating the potential of yacon ( Smallanthus sonchifolius) juice in the development of organic apple-based snacks. Heliyon 2024; 10:e32342. [PMID: 38947460 PMCID: PMC11214497 DOI: 10.1016/j.heliyon.2024.e32342] [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: 10/20/2023] [Revised: 05/31/2024] [Accepted: 06/02/2024] [Indexed: 07/02/2024] Open
Abstract
This study investigates the potential of yacon (Smallanthus sonchifolius) juice for the development of prebiotic-rich organic apple-based snacks. Yacon syrup, primarily composed of fructan, inulin, fructooligosaccharides (FOS), and free sugars, represents a promising nutraceutical product. Its great potential in food processing, particularly as an innovative source of prebiotics, has been demonstrated both in vitro and in vivo since it is fermented specifically by lactobacilli and bifidobacteria. Our objective was to explore the feasibility of employing vacuum impregnation process to incorporate yacon juice into organic apples, followed by hot air drying for the formulation of dried organic apple-based snacks with health-enhancing attributes. We assessed the prebiotic and physicochemical characteristics of the impregnated snacks, also considering 50 days of storage at room temperature. Vacuum impregnation and air drying produced dried apple slices impregnated with yacon juice with good quality and stability. Higher levels of fructan (16-fold difference compared to non-impregnated apples) in the apple slices increased their prebiotic potential, promoting the growth and viability of cells within simulated intestinal fluid, including strains of Bifidobacterium animalis subsp. lactis BB -12, Bifidobacterium breve DSM 20091, Bifidobacterium longum subsp. infantis DSM 20088, Lacticaseibacillus rhamnosus GG and Lacticaseibacillus rhamnosus C112, even after prolonged storage. Remarkably, the physicochemical parameters of the impregnated and dried apple slices remained nearly constant and akin to the control samples. Therefore, the combination of vacuum impregnation and air drying has the potential to be used to produce enriched prebiotic organic apple snacks, providing consumers with additional health benefits, including enhanced gut health, with its associated implications, and increased satiety. This innovation could contribute to the development of health-promoting food products with improved nutritional profiles.
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Affiliation(s)
- Giacomo Braschi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Piazza Goidanich 60, 47521, Cesena, FC, Italy
| | - Joel Armando Njieukam
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Piazza Goidanich 60, 47521, Cesena, FC, Italy
| | - Davide Gottardi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Piazza Goidanich 60, 47521, Cesena, FC, Italy
| | - Jessica Genovese
- Department of Food Environmental and Nutritional Sciences, University of Milan, Via Celoria 2, 20133, Milano, MI, Italy
| | - Urszula Tylewicz
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Piazza Goidanich 60, 47521, Cesena, FC, Italy
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna: Campus of Food Science, Via Quinto Bucci 336, 47521, Cesena, FC, Italy
| | - Francesca Patrignani
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Piazza Goidanich 60, 47521, Cesena, FC, Italy
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna: Campus of Food Science, Via Quinto Bucci 336, 47521, Cesena, FC, Italy
| | - Pietro Rocculi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Piazza Goidanich 60, 47521, Cesena, FC, Italy
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna: Campus of Food Science, Via Quinto Bucci 336, 47521, Cesena, FC, Italy
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Jadhav A, Jagtap S, Vyavahare S, Sharbidre A, Kunchiraman B. Reviewing the potential of probiotics, prebiotics and synbiotics: advancements in treatment of ulcerative colitis. Front Cell Infect Microbiol 2023; 13:1268041. [PMID: 38145046 PMCID: PMC10739422 DOI: 10.3389/fcimb.2023.1268041] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2023] [Accepted: 11/22/2023] [Indexed: 12/26/2023] Open
Abstract
Inflammatory bowel diseases (IBD) like Crohn's and ulcerative colitis (UC) are multifactorial pathologies caused by environmental factors and genetic background. UC is a chronic inflammatory disorder that specifically targets the colon, resulting in inflammation. Various chemical interventions, including aminosalicylates, corticosteroids, immunomodulators, and biological therapies, have been extensively employed for the purpose of managing symptoms associated with UC. Nevertheless, it is important to note that these therapeutic interventions may give rise to undesirable consequences, including, but not limited to, the potential for weight gain, fluid retention, and heightened vulnerability to infections. Emerging therapeutic approaches for UC are costly due to their chronic nature. Alternatives like synbiotic therapy, combining prebiotics and probiotics, have gained attention for mitigating dysbiosis in UC patients. Prebiotics promote beneficial bacteria proliferation, while probiotics establish a balanced gut microbiota and regulate immune system functionality. The utilisation of synbiotics has been shown to improve the inflammatory response and promote the resolution of symptoms in individuals with UC through the stimulation of beneficial bacteria growth and the enhancement of intestinal barrier integrity. Hence, this review article aims to explore the potential benefits and underlying reasons for incorporating alternative approaches in the management of UC with studies performed using prebiotics, probiotics, and synbiotics to treat ulcerative colitis and to highlight safety and considerations in UC and future perspectives. This will facilitate the utilisation of novel treatment strategies for the safer and more efficacious management of patients with UC.
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Affiliation(s)
- Apurva Jadhav
- Herbal Medicine, Interactive Research School for Health Affairs, Bharati Vidyapeeth (Deemed to be University), Pune, Maharashtra, India
| | - Suresh Jagtap
- Herbal Medicine, Interactive Research School for Health Affairs, Bharati Vidyapeeth (Deemed to be University), Pune, Maharashtra, India
| | - Suresh Vyavahare
- Sai Ayurved Medical College, Maharashtra University of Health Sciences, Solapur, Maharashtra, India
| | - Archana Sharbidre
- Department of Zoology, Savitribai Phule Pune University, Pune, Maharashtra, India
| | - Bipinraj Kunchiraman
- Microbial Biotechnology, Rajiv Gandhi Institute of IT & Biotechnology, Bharati Vidyapeeth (Deemed to be University), Pune, Maharashtra, India
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Peng X, Yang S, Liu Y, Ren K, Tian T, Tong X, Dai S, Lyu B, Yu A, Wang H, Jiang L. Application of kombucha combined with fructo-oligosaccharides in soy milk: Colony composition, antioxidant capacity, and flavor relationship. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102527] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/05/2023]
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Kaewarsar E, Chaiyasut C, Lailerd N, Makhamrueang N, Peerajan S, Sirilun S. Optimization of Mixed Inulin, Fructooligosaccharides, and Galactooligosaccharides as Prebiotics for Stimulation of Probiotics Growth and Function. Foods 2023; 12:foods12081591. [PMID: 37107386 PMCID: PMC10137966 DOI: 10.3390/foods12081591] [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: 03/09/2023] [Revised: 03/30/2023] [Accepted: 04/03/2023] [Indexed: 04/29/2023] Open
Abstract
Prebiotics have become an important functional food because of their potential for modulating the gut microbiota and metabolic activities. However, different prebiotics can stimulate the growth of different probiotics. The optimization of prebiotics was focused on in this study in order to stimulate the representative probiotics' growth (Lacticaseibacillus rhamnosus (previously Lactobacillus rhamnosus) and Bifidobacterium animalis subsp. lactis) and their function. The culture medium was supplemented with three prebiotics, including inulin (INU), fructooligosaccharides (FOS), and galactooligosaccharides (GOS). All prebiotics can clearly stimulate the growth of probiotic strains in both monoculture and co-culture. The specific growth rates of L. rhamnosus and B. animalis subsp. lactis were shown in GOS (0.019 h-1) and FOS (0.023 h-1), respectively. The prebiotic index (PI) scores of INU (1.03), FOS (0.86), and GOS (0.84) in co-culture at 48 h were significantly higher than the control (glucose). The mixture of prebiotics to achieve high quality was optimized using the Box-Behnken design. The optimum prebiotic ratios of INU, FOS, and GOS were 1.33, 2.00, and 2.67% w/v, respectively, with the highest stimulated growth of probiotic strains occurring with the highest PI score (1.03) and total short chain fatty acid concentration (85.55 µmol/mL). The suitable ratio of mixed prebiotics will function as a potential ingredient for functional foods or colonic foods.
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Affiliation(s)
- Ekkachai Kaewarsar
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Chaiyavat Chaiyasut
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand
- Innovation Center for Holistic Health, Nutraceuticals and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Narissara Lailerd
- Department of Physiology, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Netnapa Makhamrueang
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand
| | | | - Sasithorn Sirilun
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand
- Innovation Center for Holistic Health, Nutraceuticals and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand
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Parhi P, Song KP, Choo WS. Growth and survival of Bifidobacterium breve and Bifidobacterium longum in various sugar systems with fructooligosaccharide supplementation. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3775-3786. [PMID: 36193365 PMCID: PMC9525548 DOI: 10.1007/s13197-022-05361-z] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 12/16/2021] [Accepted: 12/25/2021] [Indexed: 11/28/2022]
Abstract
This study aims to investigate the effect of fructooligosaccharide (FOS) (0.5, 1, 2, 3, and 4%) supplementation on the growth and survival of Bifidobacterium breve and Bifidobacterium longum in glucose, fructose, lactose, and sucrose (2, 3, and 4%) systems with 24-h growth and 10-day survival assays at 37 °C. FOS supplementation showed a higher growth-promoting effect on B. longum than B. breve in various sugar systems. The highest percentage of increase in growth index, 78.5%, was observed with 4% sucrose supplemented with 0.5% FOS in B. longum. In comparison, the highest percentage increase in growth index, 5.6 and 6.6%, was observed in the presence of 2% glucose and 4% lactose supplemented with 0.5% FOS in B. breve. In survival assay, FOS supplementation (0.5–4%) in a 2% lactose system showed the highest positive effect on the cell viability of B. longum on day-10. As for B. breve, FOS supplementation (1 and 2%) in the 2% sucrose system showed the highest positive effect on the cell viability, followed by FOS supplementation (0.5, 3, and 4%) in 2% sucrose and FOS supplementation (3 and 4%) in 2% lactose on day-10. This study demonstrated that the efficacy of FOS supplementation was depended on its concentration, sugar system and its concentration, and Bifidobacterium strain.
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Affiliation(s)
- Priyanka Parhi
- School of Science, Monash University Malaysia, 47500 Bandar Sunway, Selangor Malaysia
| | - Keang Peng Song
- School of Science, Monash University Malaysia, 47500 Bandar Sunway, Selangor Malaysia
| | - Wee Sim Choo
- School of Science, Monash University Malaysia, 47500 Bandar Sunway, Selangor Malaysia
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6
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Arslaner A, Salik MA. Probiotic ice cream with
Malus floribunda
fruit sauce: Quality properties, mineral and volatile composition. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16566] [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)
- Ayla Arslaner
- Department of Food Engineering, Faculty of Engineering Bayburt University 69000 Bayburt Turkey
| | - Mehmet Ali Salik
- Department of Food Engineering, Faculty of Agriculture Atatürk University 25240 Erzurum Turkey
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Probiotics, prebiotics and synbiotics: Safe options for next-generation therapeutics. Appl Microbiol Biotechnol 2022; 106:505-521. [PMID: 35015145 PMCID: PMC8749913 DOI: 10.1007/s00253-021-11646-8] [Citation(s) in RCA: 80] [Impact Index Per Article: 40.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2021] [Revised: 10/11/2021] [Accepted: 10/14/2021] [Indexed: 12/16/2022]
Abstract
Abstract Probiotics have been considered as an economical and safe alternative for the treatment of a large number of chronic diseases and improvement of human health. They are known to modulate the host immunity and protect from several infectious and non-infectious diseases. The colonization, killing of pathogens and induction of host cells are few of the important probiotic attributes which affect several functions of the host. In addition, prebiotics and non-digestible food substances selectively promote the growth of probiotics and human health through nutrient enrichment, and modulation of gut microbiota and immune system. This review highlights the role of probiotics and prebiotics alone and in combination (synbiotics) in the modulation of immune system, treatment of infections, management of inflammatory bowel disease and cancer therapy. Key points • Probiotics and their derivatives against several human diseases. • Prebiotics feed probiotics and induce several functions in the host. • Discovery of novel and biosafe products needs attention for human health.
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8
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Zhang F, Yung KK, KongYeung C. Effects of common prebiotics on iron status and production of colonic short-chain fatty acids in anemic rats. FOOD SCIENCE AND HUMAN WELLNESS 2021. [DOI: 10.1016/j.fshw.2021.02.024] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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9
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Kycia K, Chlebowska-Śmigiel A, Szydłowska A, Sokół E, Ziarno M, Gniewosz M. Pullulan as a potential enhancer of Lactobacillus and Bifidobacterium viability in synbiotic low fat yoghurt and its sensory quality. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109414] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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10
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Szajnar K, Znamirowska A, Kuźniar P. Sensory and textural properties of fermented milk with viability of Lactobacillus rhamnosus and Bifidobacterium animalis ssp. lactis Bb-12 and increased calcium concentration. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1748050] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Katarzyna Szajnar
- Department of Dairy Technology, University of Rzeszow, Rzeszow, Poland
| | - Agata Znamirowska
- Department of Dairy Technology, University of Rzeszow, Rzeszow, Poland
| | - Piotr Kuźniar
- Department of Food and Agriculture Production Engineering, University of Rzeszow, Rzeszow, Poland
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11
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Terpou A, Papadaki A, Lappa IK, Kachrimanidou V, Bosnea LA, Kopsahelis N. Probiotics in Food Systems: Significance and Emerging Strategies Towards Improved Viability and Delivery of Enhanced Beneficial Value. Nutrients 2019; 11:E1591. [PMID: 31337060 PMCID: PMC6683253 DOI: 10.3390/nu11071591] [Citation(s) in RCA: 307] [Impact Index Per Article: 61.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2019] [Revised: 07/02/2019] [Accepted: 07/10/2019] [Indexed: 12/31/2022] Open
Abstract
Preserving the efficacy of probiotic bacteria exhibits paramount challenges that need to be addressed during the development of functional food products. Several factors have been claimed to be responsible for reducing the viability of probiotics including matrix acidity, level of oxygen in products, presence of other lactic acid bacteria, and sensitivity to metabolites produced by other competing bacteria. Several approaches are undertaken to improve and sustain microbial cell viability, like strain selection, immobilization technologies, synbiotics development etc. Among them, cell immobilization in various carriers, including composite carrier matrix systems has recently attracted interest targeting to protect probiotics from different types of environmental stress (e.g., pH and heat treatments). Likewise, to successfully deliver the probiotics in the large intestine, cells must survive food processing and storage, and withstand the stress conditions encountered in the upper gastrointestinal tract. Hence, the appropriate selection of probiotics and their effective delivery remains a technological challenge with special focus on sustaining the viability of the probiotic culture in the formulated product. Development of synbiotic combinations exhibits another approach of functional food to stimulate the growth of probiotics. The aim of the current review is to summarize the strategies and the novel techniques adopted to enhance the viability of probiotics.
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Affiliation(s)
- Antonia Terpou
- Food Biotechnology Group, Department of Chemistry, University of Patras, GR-26500 Patras, Greece
| | - Aikaterini Papadaki
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece
| | - Iliada K Lappa
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece
| | - Vasiliki Kachrimanidou
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece
| | - Loulouda A Bosnea
- Hellenic Agricultural Organization DEMETER, Institute of Technology of Agricultural Products, Dairy Department, Katsikas, 45221 Ioannina, Greece.
| | - Nikolaos Kopsahelis
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece.
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Singh BP, Yadav D, Vij S. Soybean Bioactive Molecules: Current Trend and Future Prospective. BIOACTIVE MOLECULES IN FOOD 2019. [DOI: 10.1007/978-3-319-78030-6_4] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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13
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Speranza B, Campaniello D, Monacis N, Bevilacqua A, Sinigaglia M, Corbo MR. Functional cream cheese supplemented with Bifidobacterium animalis subsp. lactis DSM 10140 and Lactobacillus reuteri DSM 20016 and prebiotics. Food Microbiol 2018; 72:16-22. [DOI: 10.1016/j.fm.2017.11.001] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2017] [Revised: 10/26/2017] [Accepted: 11/01/2017] [Indexed: 01/23/2023]
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14
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Guerrero C, Vera C, Illanes A. Fed-batch operation for the synthesis of lactulose with β-galactosidase of Aspergillus oryzae. BIORESOURCE TECHNOLOGY 2017; 237:126-134. [PMID: 28162924 DOI: 10.1016/j.biortech.2017.01.042] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/21/2016] [Revised: 01/19/2017] [Accepted: 01/20/2017] [Indexed: 06/06/2023]
Abstract
Fed-batch synthesis of lactulose from lactose and fructose with Aspergillus oryzae β-galactosidase was evaluated, obtaining a concentration of 40.4g·L-1, which is 20% higher than obtained in batch, while the concentration of transgalactosylated oligosaccharides (TOS) was reduced by 98%. Therefore, selectivity of lactulose synthesis can be significantly higher by operating in fed-batch mode. The enzyme-limiting substrate mass ratio (E/S) is a critical variable in fed-batch operation. Higher values favor lactose hydrolysis over transgalactosylation, being 400IU/g the limit for proper lactulose synthesis in fed-batch operation. Selectivity of lactulose synthesis increased with E/S being quite high at 800IUH·g-1 or higher. However, this increase was obtained at the expense of lactulose yield. Lactulose synthesis in fed-batch operation was a better option than conventional batch synthesis, since higher product concentration and selectivity of lactulose over TOS synthesis were obtained.
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Affiliation(s)
- Cecilia Guerrero
- School of Biochemical Engineering, Pontificia Universidad Católica de Valparaíso (PUCV), Valparaíso, Chile
| | - Carlos Vera
- Department of Biology, Faculty of Chemistry and Biology, Universidad de Santiago de Chile (USACH), Santiago, Chile
| | - Andrés Illanes
- School of Biochemical Engineering, Pontificia Universidad Católica de Valparaíso (PUCV), Valparaíso, Chile.
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Abstract
The development of a suitable technology for the production of probiotics is a key research for industrial production, which should take into account the viability and the stability of the organisms involved. Microbial criteria, stress tolerance during processing, and storage of the product constitute the basis for the production of probiotics. Generally, the bacteria belonging to the genera Lactobacillus and Bifidobacterium have been used as probiotics. Based on their positive qualities, probiotic bacteria are widely used in the production of food. Interest in the incorporation of the probiotic bacteria into other products apart from dairy products has been increasing and represents a great challenge. The recognition of dose delivery systems for probiotic bacteria has also resulted in research efforts aimed at developing probiotic food outside the dairy sector. Producing probiotic juices has been considered more in the recent years, due to an increased concern in personal health of consumers. This review focuses on probiotics, prebiotics, and the microencapsulation of living cells.
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Affiliation(s)
- Loveleen Kaur Sarao
- a Department of Microbiology , College of Basic Sciences and Humanities, Punjab Agricultural University , Ludhiana , Punjab , India
| | - M Arora
- a Department of Microbiology , College of Basic Sciences and Humanities, Punjab Agricultural University , Ludhiana , Punjab , India
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16
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Izquierdo-López D, Goulet J, Ratti C. Foam-Mat Freeze-Drying ofBifidobacterium longumRO175: Viability and Refrigerated Storage Stability. J Food Sci 2016; 82:90-96. [DOI: 10.1111/1750-3841.13571] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2016] [Revised: 10/29/2016] [Accepted: 11/03/2016] [Indexed: 11/29/2022]
Affiliation(s)
- Danilo Izquierdo-López
- Inst. of Nutrition and Functional Foods (INAF), Dépt. des sols et génie agroalimentaire; Univ. Laval; Québec Canada
| | - Jacques Goulet
- Inst. of Nutrition and Functional Foods (INAF), Dépt. des sols et génie agroalimentaire; Univ. Laval; Québec Canada
| | - Cristina Ratti
- Inst. of Nutrition and Functional Foods (INAF), Dépt. des sols et génie agroalimentaire; Univ. Laval; Québec Canada
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17
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Asarat M, Vasiljevic T, Ravikumar M, Apostolopoulos V, Donkor O. Extraction and Purification of Short-chain Fatty Acids from Fermented Reconstituted Skim Milk Supplemented with Inulin. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0471-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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18
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Liu Y, Yu Y, Duan W, Qu Q, Zhang Q, Zhao M, Zhu Q. Home storage significantly impairs Bifidobacteria survival in powered formula for infants and young children in the Chinese market. INT J DAIRY TECHNOL 2015. [DOI: 10.1111/1471-0307.12262] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Yang Liu
- Shanghai Institute of Quality Inspection and Technical Research; National Quality Supervision and Inspection Center for Food Products (Shanghai); Shanghai 200233 China
| | - Yi Yu
- Shanghai Institute of Quality Inspection and Technical Research; National Quality Supervision and Inspection Center for Food Products (Shanghai); Shanghai 200233 China
| | - Wenfeng Duan
- Shanghai Institute of Quality Inspection and Technical Research; National Quality Supervision and Inspection Center for Food Products (Shanghai); Shanghai 200233 China
| | - Qinfeng Qu
- Shanghai Institute of Quality Inspection and Technical Research; National Quality Supervision and Inspection Center for Food Products (Shanghai); Shanghai 200233 China
| | - Qingping Zhang
- Shanghai Institute of Quality Inspection and Technical Research; National Quality Supervision and Inspection Center for Food Products (Shanghai); Shanghai 200233 China
| | - Min Zhao
- Shanghai Institute of Quality Inspection and Technical Research; National Quality Supervision and Inspection Center for Food Products (Shanghai); Shanghai 200233 China
| | - Qiyun Zhu
- Department of Biological Sciences; University at Buffalo; State University of New York; New York NY 14260 USA
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19
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Asarat M, Apostolopoulos V, Vasiljevic T, Donkor O. Short-chain fatty acids produced by synbiotic mixtures in skim milk differentially regulate proliferation and cytokine production in peripheral blood mononuclear cells. Int J Food Sci Nutr 2015; 66:755-65. [DOI: 10.3109/09637486.2015.1088935] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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20
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Optimization of the prebiotic & probiotic concentration and incubation temperature for the preparation of synbiotic soy yoghurt using response surface methodology. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.12.003] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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21
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Combined effects of replacement of sucrose with d-tagatose and addition of different probiotic strains on quality characteristics of chocolate milk. ACTA ACUST UNITED AC 2014. [DOI: 10.1007/s13594-014-0189-y] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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22
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Hassan OA, AbuGhazaleh AA, Ibrahim SA, Isikhuemhen OS, Awaisheh SS, Tahergorabi R. Viability and α- and β-galactosidase activity ofBifidobacterium breveandLactobacillus reuteriin yoghurt products supplemented with shiitake mushroom extract during refrigerated storage. INT J DAIRY TECHNOL 2014. [DOI: 10.1111/1471-0307.12151] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Osman A Hassan
- Food and Nutritional Sciences; NC A&T State University; Greensboro NC 27411 USA
| | - Amer A AbuGhazaleh
- Department of Animal Science, Food and Nutrition; Southern Illinois University; Carbondale IL 62901 USA
| | - Salam A Ibrahim
- Food and Nutritional Sciences; NC A&T State University; Greensboro NC 27411 USA
| | | | - Saddam S Awaisheh
- Department of Nutrition and Food Science; Al-Balqa Applied University; 19117 Salt Jordan
| | - Reza Tahergorabi
- Food and Nutritional Sciences; NC A&T State University; Greensboro NC 27411 USA
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24
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Optimisation of medium composition for probiotic biomass production using response surface methodology. J DAIRY RES 2013; 81:59-64. [DOI: 10.1017/s0022029913000733] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
This study was aimed to optimise lactose, inulin and yeast extract concentration and also culture pH for maximising the growth of a probiotic bacterium,Bifidobacterium animalissubsp.lactisin apple juice and to assess the effects of these factors by using response surface methodology. A second-order central composite design was applied to evaluate the effects of these independent variables on growth of the microorganism. A polynomial regression model with cubic and quadratic terms was used for analysis of the experimental data. It was found that the effects involving inulin, yeast extract and pH on growth of the bacterium were significant, and the strongest effect was given by the yeast extract concentration. Estimated optimum conditions of the factors on the bacterial growth are as follows: lactose concentration=9·5 g/l; inulin concentration=38·5 mg/l; yeast extract concentration=9·6 g/l and initial pH=6·2.
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25
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Nabas ZM, Haddadin MS, Nazer IK. The Influence of Royal Jelly Addition on the Growth and Production of Short
Chain Fatty Acids of Two Different Bacterial Species Isolated from Infants in
Jordan. ACTA ACUST UNITED AC 2013. [DOI: 10.3923/pjn.2014.43.49] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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26
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Souza TC, Silva AM, Drews JRP, Gomes DA, Vinderola CG, Nicoli JR. In vitro evaluation of Bifidobacterium strains of human origin for potential use in probiotic functional foods. Benef Microbes 2013; 4:179-86. [PMID: 23443950 DOI: 10.3920/bm2012.0052] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The present study investigated some in vitro properties for probiotic use of four strains of bifidobacteria isolated from faeces of healthy children (Bifidobacterium longum 51A, Bifidobacterium breve 1101A, Bifidobacterium pseudolongum 1191A and Bifidobacterium bifidum 1622A). In vitro tests were carried out to compare growth rate, aerotolerance, antagonistic activity against pathogens, antimicrobial susceptibility profile and cell wall hydrophobicity. Mean doubling time of B. longum 51A was shorter compared to the other strains. All strains were aerotolerant up to 72 h of exposure to oxygen. In vitro antagonism showed that B. longum 51A and B. pseudolongum 1191A were able to produce inhibitory diffusible compounds against all pathogenic bacteria tested, but not against Candida albicans. B. longum 51A was sensitive to all the antimicrobials tested, except neomycin. The hydrophobic property of the cell wall was highest for B. bifidum 1622A. Based on these parameters, B. longum 51A showed the best potential for probiotic use among the tested strains, presenting the greatest sensitivity to antimicrobials, the best growth rate and the highest capacity to produce antagonistic substances against various pathogenic microorganisms.
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Affiliation(s)
- T C Souza
- Departamento de Microbiologia, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Antônio Carlos 6627, 30161-970 Belo Horizonte, MG, Brazil
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27
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Altieri C, Bevilacqua A, Perricone M, Sinigaglia M. Using a simplex centroid to study the effects of pH, temperature and lactulose on the viability of Bifidobacterium animalis subsp. lactis in a model system. Anaerobe 2013; 23:23-6. [PMID: 23916721 DOI: 10.1016/j.anaerobe.2013.07.008] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2013] [Revised: 07/21/2013] [Accepted: 07/23/2013] [Indexed: 11/17/2022]
Abstract
This paper reports on the effects of lactulose (0-10 g/l) on Bifidobacterium animalis subsp. lactis, along with the influence of pH (4.5-8.5) and temperature (15-45 °C); the three factors were combined through a simplex centroid. The experiments were performed in a laboratory medium and the data of cells counts were modeled through the Weibull equation for the evaluation of the first reduction time, the shape parameter and the death time. These fitting parameters were used as input values to build a desirability profile and a second-order model through the DoE approach (Design of Experiments). The medium containing glucose was used as control. The prebiotic enhanced the viability of the microbial target, by prolonging the first reduction time and inducing a shoulder phase in the death kinetic; moreover, in some combinations the statistical analysis highlighted a kind of interaction with the pH.
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Affiliation(s)
- Clelia Altieri
- Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy.
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28
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Montella R, Coïsson JD, Travaglia F, Locatelli M, Malfa P, Martelli A, Arlorio M. Bioactive compounds from hazelnut skin (Corylus avellana L.): Effects on Lactobacillus plantarum P17630 and Lactobacillus crispatus P17631. J Funct Foods 2013. [DOI: 10.1016/j.jff.2012.11.001] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022] Open
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29
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Mittal S, Bajwa U. Effect of heat treatment on the storage stability of low calorie milk drinks. Journal of Food Science and Technology 2012; 51:1875-83. [PMID: 25190842 DOI: 10.1007/s13197-012-0714-z] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/31/2012] [Accepted: 04/25/2012] [Indexed: 11/29/2022]
Abstract
The study was undertaken to study the effect of heat treatment on the storage stability of cardamom flavoured low calorie milk drinks (CFDs). The drinks prepared by replacing sugar with sucralose and adding inulin in milk of 0.5 % fat and 8.5 % milk solid-not-fat were subjected to pasteurization and sterilization and stored at refrigeration and room temperature, respectively. The stored samples were evaluated for changes in physico-chemical and sensory attributes at regular intervals. In pasteurized drinks, the total solids (TS) and pH declined while the total soluble solids (TSS), titratable acidity and viscosity increased significantly (p < 0.01) with storage. A significant reduction in the flavour and body and mouthfeel scores was observed. Standard plate count (SPC) increased in both control and low calorie drinks with storage period. In sterilized CFDs, TS and TSS were not affected appreciably whereas titratable acidity increased and viscosity decreased significantly (p < 0.01) with storage. Though the sensory scores also declined with storage, the drinks obtained high acceptability scores even after 150 days of storage at room temperature. However, the changes in colour components (L, a and b values) indicated increased browning in the drinks with storage time. SPC was not detected until 120 days in control and 135 days in low calorie drink. Yeast and molds were not evident until 135 days in control and 150 days in low calorie drink. The shelf life was found to be 10 and 150 days of pasteurized and sterilized CFDs at refrigeration and room temperature, respectively.
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Affiliation(s)
- Shikha Mittal
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, 141004 Punjab India
| | - Usha Bajwa
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, 141004 Punjab India
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30
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dos Santos BA, Campagnol PCB, Pacheco MTB, Pollonio MAR. Fructooligosaccharides as a fat replacer in fermented cooked sausages. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.02958.x] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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31
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Zare F, Champagne C, Simpson B, Orsat V, Boye J. Effect of the addition of pulse ingredients to milk on acid production by probiotic and yoghurt starter cultures. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2011.08.012] [Citation(s) in RCA: 54] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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32
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Nagpal R, Kaur A. Synbiotic effect of various prebiotics on in vitro activities of probiotic lactobacilli. Ecol Food Nutr 2011; 50:63-8. [PMID: 21888588 DOI: 10.1080/03670244.2011.539161] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
In the present study, five Lactobacillus strains were evaluated for their viability in presence of different prebiotics viz. inulin, oligofructose, lactulose, raftilose, and honey. The viability of lactobacilli was observed before and after 5 weeks of refrigerated storage. The doubling time varied from 5.2 hrs to 9.6 hrs. The lowest doubling time was for Lactobacillus plantarum M5 followed by L. plantarum Ch1 with inulin. Viability of lactobacilli was greatest with inulin. The growth and viability in presence of prebiotics were found to be strain-specific. Hence, it could be concluded that the addition of prebiotics have a significant effect on probiotics, and hence, a combination of suitable Lactobacillus strain(s) with a specific prebiotic could be a viable probiotic-based functional food approach in administering the beneficial bacteria in-vivo.
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Affiliation(s)
- Ravinder Nagpal
- Department of Biotechnology, JMIT Institute of Engineering and Technology, Radaur, Haryana, India.
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33
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Rouhi M, Sohrabvandi S, Mortazavian AM. Probiotic Fermented Sausage: Viability of Probiotic Microorganisms and Sensory Characteristics. Crit Rev Food Sci Nutr 2011; 53:331-48. [DOI: 10.1080/10408398.2010.531407] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- M. Rouhi
- a Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology , University of Tehran , Karaj , Iran
| | - S. Sohrabvandi
- b Department of Food Science and Technology, Faculty of Nutrition Sciences, Food Science and Technology/National Nutrition and Food Technology Research Institute , Shahid Beheshti University of Medical Sciences , P.O. Box 19395-4741, Tehran , Iran
| | - A. M. Mortazavian
- b Department of Food Science and Technology, Faculty of Nutrition Sciences, Food Science and Technology/National Nutrition and Food Technology Research Institute , Shahid Beheshti University of Medical Sciences , P.O. Box 19395-4741, Tehran , Iran
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34
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Zare F, Boye J, Orsat V, Champagne C, Simpson B. Microbial, physical and sensory properties of yogurt supplemented with lentil flour. Food Res Int 2011. [DOI: 10.1016/j.foodres.2011.01.002] [Citation(s) in RCA: 85] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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35
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Mohammadi R, Mortazavian A. Review Article: Technological Aspects of Prebiotics in Probiotic Fermented Milks. FOOD REVIEWS INTERNATIONAL 2011. [DOI: 10.1080/87559129.2010.535235] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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36
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Karimi R, Mortazavian AM, Da Cruz AG. Viability of probiotic microorganisms in cheese during production and storage: a review. ACTA ACUST UNITED AC 2011. [DOI: 10.1007/s13594-011-0005-x] [Citation(s) in RCA: 84] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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37
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Fernando WMADB, Flint S, Zou M, Brennan CS, Ranaweera KKDS, Bamunuarachchi A. The effect of rice fibre fractions on the growth of co-cultures of probiotics. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2011; 48:14-25. [PMID: 23572712 PMCID: PMC3551089 DOI: 10.1007/s13197-010-0147-5] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/08/2010] [Accepted: 10/12/2010] [Indexed: 10/18/2022]
Abstract
The fermentation of rice dietary fibre was measured by the cell yield, pH, optical density specific growth rate and biomass using nine co-cultures of four probiotics at 0, 6, 24 and 48 h incubation. The results from the fermentation of the soluble, insoluble and total dietary fibre (SDF, IDF, and TDF) of two rice varieties were compared. Overall there was no significant difference (p < 0.05) in the fermentation of the six different rice fibre fractions. However, co-cultures showed a preference for glucose as a fermentation substrate rather than the fibre fractions. Bifidobacteria species produced a higher cell count than the Lactobacillus species after 24 and 48 h of fermentation (p < 0.05). There was evidence of synergistic activity with increased growth observed when lactobacilli and Bifidobacterium were grown together. Growth was limited by the pH reaching 4.2-4.45. Specific growth rates of the co-cultures varied for different culture combinations. Combinations of the same species produced less biomass than combinations of mixed species. Bifidobacterium breve + Bifidobacterium longum + Lactobacillus rhamnosus was the most efficient. These findings showed that synergism between microorganisms in co-cultures affected the degree of fermentation of dietary fibre.
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Affiliation(s)
| | - Steve Flint
- />Institute of Food Nutrition and Human Health, Massey University, Private Bag 11222, Palmerston North, New Zealand
| | - Maggi Zou
- />Institute of Food Nutrition and Human Health, Massey University, Private Bag 11222, Palmerston North, New Zealand
| | - Charles S. Brennan
- />Department of Food and Hospitality Management, Hollings Faculty, Manchester Metropolitan University, Old Hall Lane, Manchester, UK
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Application of Response Surface Methodology to Improve Fermentation Time and Rheological Properties of Probiotic Yogurt Containing Lactobacillus reuteri. FOOD BIOPROCESS TECH 2010. [DOI: 10.1007/s11947-010-0433-2] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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39
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Yıldız S. The Metabolism of Fructooligosaccharides and Fructooligosaccharide-Related Compounds in Plants. FOOD REVIEWS INTERNATIONAL 2010. [DOI: 10.1080/87559129.2010.518295] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Affiliation(s)
- S. Yıldız
- a Süleyman Demirel University, Chemical Engineering Department , Çünür , Isparta , Turkey
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40
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Fung WY, Liong MT. Evaluation of proteolytic and ACE-inhibitory activity of Lactobacillus acidophilus in soy whey growth medium via response surface methodology. Lebensm Wiss Technol 2010. [DOI: 10.1016/j.lwt.2009.10.004] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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41
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Borromei C, Cavazza A, Corradini C, Vatteroni C, Bazzini A, Ferrari R, Merusi P. Validated HPAEC-PAD method for prebiotics determination in synbiotic fermented milks during shelf life. Anal Bioanal Chem 2010; 397:127-135. [DOI: 10.1007/s00216-010-3510-5] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2009] [Revised: 01/22/2010] [Accepted: 01/23/2010] [Indexed: 10/19/2022]
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42
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43
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Influence of addition of Raftiline HP® on the growth, proteolytic, ACE- and α-glucosidase inhibitory activities of selected lactic acid bacteria and Bifidobacterium. Lebensm Wiss Technol 2010. [DOI: 10.1016/j.lwt.2009.06.022] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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44
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Sandoval-Castilla O, Lobato-Calleros C, García-Galindo H, Alvarez-Ramírez J, Vernon-Carter E. Textural properties of alginate–pectin beads and survivability of entrapped Lb. casei in simulated gastrointestinal conditions and in yoghurt. Food Res Int 2010. [DOI: 10.1016/j.foodres.2009.09.010] [Citation(s) in RCA: 152] [Impact Index Per Article: 10.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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45
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Shobharani P, Agrawal R. Supplementation of adjuvants for increasing the nutritive value and cell viability of probiotic fermented milk beverage. Int J Food Sci Nutr 2009; 60 Suppl 6:70-83. [DOI: 10.1080/09637480802668463] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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46
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Paseephol T, Sherkat F. Probiotic stability of yoghurts containing Jerusalem artichoke inulins during refrigerated storage. J Funct Foods 2009. [DOI: 10.1016/j.jff.2009.07.001] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023] Open
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47
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Kabak B, Brandon EFA, Var I, Blokland M, Sips AJAM. Effects of probiotic bacteria on the bioaccessibility of aflatoxin B(1) and ochratoxin A using an in vitro digestion model under fed conditions. JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH. PART. B, PESTICIDES, FOOD CONTAMINANTS, AND AGRICULTURAL WASTES 2009; 44:472-480. [PMID: 20183052 DOI: 10.1080/03601230902935154] [Citation(s) in RCA: 62] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
In the present study, we aimed at determining the release of aflatoxin B(1) (AFB(1)) and ochratoxin A (OTA) from different food products in the gastro-intestinal tract in the absence and presence of probiotics, a possible adsorbent. The average bioaccessibility of AFB(1) and OTA without probiotics was about 90%, and 30%, respectively, depending on several factors, such as food product, contamination level, compound and type of contamination (spiked versus naturally contaminated). The six probiotic bacteria showed varying binding capacity to AFB(1) and OTA depending on the bacterial strain, toxin studied, type of food and contamination level. A reduction to a maximum of 37% and 73% as observed for the bioaccessibility of AFB(1) and OTA in the presence of probiotic bacteria, respectively. This is the first report on the effect of probiotic bacteria on reducing the fraction of mycotoxins available for absorption in the gastrointestinal tract from different food products.
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Affiliation(s)
- Bulent Kabak
- Department of Food Engineering, Hitit University, Corum, Turkey.
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49
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De Souza Oliveira RP, Perego P, Converti A, De Oliveira MN. Growth and acidification performance of probiotics in pure culture and co-culture with Streptococcus thermophilus: The effect of inulin. Lebensm Wiss Technol 2009. [DOI: 10.1016/j.lwt.2009.01.002] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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50
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Effect of inulin on growth and acidification performance of different probiotic bacteria in co-cultures and mixed culture with Streptococcus thermophilus. J FOOD ENG 2009. [DOI: 10.1016/j.jfoodeng.2008.08.013] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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