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Shamsaie P, Hosseini SE, Asadi G, Sharifan A. Production and Characterization of a Novel Symbiotic Plant-based Beverage Rich in Antioxidant Phenolic: Mung Bean and Rye Sprouts. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2023; 78:584-589. [PMID: 37599342 DOI: 10.1007/s11130-023-01093-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 08/09/2023] [Indexed: 08/22/2023]
Abstract
There is an increasing demand for non-dairy probiotic food due to the constraints associated with dairy probiotics. In this study, a co-culture synbiotic beverage was prepared using a mixture of mung bean and rye sprouts inoculated with Lactobacillus plantarum (B-28) and Lactobacillus casei (B-29), along with inulin and oligofructose as prebiotics. The effects of prebiotic addition and starter culture on the survival of probiotics during cold storage and simulated gastric conditions were examined. Additionally, titratable acidity, pH, phenolic content, antioxidant activity, and sensory characteristics were evaluated over a 28-day period. The resulting product demonstrated good survival for L. casei (107 CFU.ml-1) and L. plantarum (106 CFU.ml-1) after 4 weeks under refrigeration with no significant changes in quality. The samples exhibited significantly high total phenolic content (TPC), ranging from 19.18 to 25.75 mg GAE/100 mL, which L. casei-containing drinks exhibited the highest TPC activity (p < 0.05). All treatments showed a significant reduction in probiotic survival during gastrointestinal digestion in the laboratory conditions (p < 0.05), although more than 50% survival was observed for all strains. The addition of prebiotics to the beverages led to a significant decrease in phenolic content (p < 0.05), but improved sensory scores. The highest turbidity was observed in the sample containing both probiotics and inulin on the 28th day at 38.1 (NTU). In general, the synergistic effect of probiotics was more pronounced when used together with both prebiotics in the beverages compared to their individual use. The results suggest that the production of this beverage could serve as a nutritious alternative to lactose-sensitive dairy beverages and contribute to the development of future probiotic food products.
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Affiliation(s)
- Parisa Shamsaie
- Department of Food Science & Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Seyed Ebrahim Hosseini
- Department of Food Science & Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
| | - Gholamhassan Asadi
- Department of Food Science & Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Anousheh Sharifan
- Department of Food Science & Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
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Marcos-Fernández R, Blanco-Míguez A, Ruiz L, Margolles A, Ruas-Madiedo P, Sánchez B. Towards the isolation of more robust next generation probiotics: The first aerotolerant Bifidobacterium bifidum strain. Food Res Int 2023; 165:112481. [PMID: 36869494 DOI: 10.1016/j.foodres.2023.112481] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2022] [Revised: 11/20/2022] [Accepted: 01/11/2023] [Indexed: 01/19/2023]
Abstract
This work reports on the first described aerotolerant Bifidobacterium bifidum strain, Bifidobacterium bifidum IPLA60003, which has the ability to form colonies on the surface of agar plates under aerobic conditions, a weird phenotype that to our knowledge has never been observed in B. bifidum. The strain IPLA60003 was generated after random UV mutagenesis from an intestinal isolate. It incorporates 26 single nucleotide polymorphisms that activate the expression of native oxidative-defense mechanisms such as the alkyl hydroxyperoxide reductase, the glycolytic pathway and several genes coding for enzymes involved in redox reactions. In the present work, we discuss the molecular mechanisms underlying the aerotolerance phenotype of B. bifidum IPLA60003, which will open new strategies for the selection and inclusion of probiotic gut strains and next generation probiotics into functional foods.
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Affiliation(s)
- Raquel Marcos-Fernández
- Functionality and Ecology of Beneficial Microbes (MicroHealth) Group, Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias - Consejo Superior de Investigaciones Científicas (IPLA-CSIC), Villaviciosa, Asturias, Spain; Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Asturias, Spain
| | - Aitor Blanco-Míguez
- Functionality and Ecology of Beneficial Microbes (MicroHealth) Group, Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias - Consejo Superior de Investigaciones Científicas (IPLA-CSIC), Villaviciosa, Asturias, Spain; Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Asturias, Spain
| | - Lorena Ruiz
- Functionality and Ecology of Beneficial Microbes (MicroHealth) Group, Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias - Consejo Superior de Investigaciones Científicas (IPLA-CSIC), Villaviciosa, Asturias, Spain; Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Asturias, Spain
| | - Abelardo Margolles
- Functionality and Ecology of Beneficial Microbes (MicroHealth) Group, Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias - Consejo Superior de Investigaciones Científicas (IPLA-CSIC), Villaviciosa, Asturias, Spain; Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Asturias, Spain
| | - Patricia Ruas-Madiedo
- Functionality and Ecology of Beneficial Microbes (MicroHealth) Group, Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias - Consejo Superior de Investigaciones Científicas (IPLA-CSIC), Villaviciosa, Asturias, Spain; Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Asturias, Spain.
| | - Borja Sánchez
- Functionality and Ecology of Beneficial Microbes (MicroHealth) Group, Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias - Consejo Superior de Investigaciones Científicas (IPLA-CSIC), Villaviciosa, Asturias, Spain; Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Asturias, Spain.
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Yang Y, Zhang R, Zhang F, Wang B, Liu Y. Storage stability of texture, organoleptic, and biological properties of goat milk yogurt fermented with probiotic bacteria. Front Nutr 2023; 9:1093654. [PMID: 36698458 PMCID: PMC9868595 DOI: 10.3389/fnut.2022.1093654] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2022] [Accepted: 12/16/2022] [Indexed: 01/11/2023] Open
Abstract
Introduction Goat milk is an attractive food due to its high nutritional values, easy digestibility and hypoallergenicity, but has an undesirable "goaty" flavor. Methods In this study, goat yogurt was fermented with four probiotics, respectively, including Lactobacillus acidophilus (GYA), Bifidobacterium animalis (GYB), Lactobacillus casei (GYC) and Lactobacillus plantarum (GYP), and tested for texture, organoleptic, and biological properties during a 4-week storage period at the refrigerated temperature. Results All goat yogurt with probiotics showed an increase on titratable acidity and a corresponding downward trend on pH value. Viable counts of L. acidophilus and L. casei were above 6 log cfu/mL at the end of the storage, which met the minimum standards for viable probiotic bacteria in yogurt specified by the Food and Agriculture Organization of United Nation (FAO). The texture and organoleptic characteristics of fermented goat milk depended on the strain and the storage period. DPPH free radical scavenging rate and ferric reducing antioxidant power activity gradually increased in all goat yogurts during the storage and yogurt with probiotic bacteria showed higher values than those of GY0. Discussion Among all probiotic containing goat yogurts, GYC exhibited the desirable characteristics of hardness, adhesiveness, water holding capacity, antioxidant activity during the whole storage. Furthermore, the addition of L. casei effectively weakened the goaty flavor and enhanced the overall acceptability. Thus, fermented goat milk with L. casei is optional for the development of goat milk product with satisfactory texture properties, pleasant sensory quality and high bioactivity.
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Agrizzi Verediano T, Agarwal N, Stampini Duarte Martino H, Kolba N, Grancieri M, Dias Paes MC, Tako E. Effect of Black Corn Anthocyanin-Rich Extract ( Zea mays L.) on Cecal Microbial Populations In Vivo ( Gallus gallus). Nutrients 2022; 14:4679. [PMID: 36364942 PMCID: PMC9655515 DOI: 10.3390/nu14214679] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2022] [Revised: 10/27/2022] [Accepted: 11/01/2022] [Indexed: 08/17/2023] Open
Abstract
Black corn has been attracting attention to investigate its biological properties due to its anthocyanin composition, mainly cyanidin-3-glucoside. Our study evaluated the effects of black corn extract (BCE) on intestinal morphology, gene expression, and the cecal microbiome. The BCE intra-amniotic administration was evaluated by an animal model in Gallus gallus. The eggs (n = 8 per group) were divided into: (1) no injection; (2) 18 MΩ H2O; (3) 5% black corn extract (BCE); and (4) 0.38% cyanidin-3-glucoside (C3G). A total of 1 mL of each component was injected intra-amniotic on day 17 of incubation. On day 21, the animals were euthanized after hatching, and the duodenum and cecum content were collected. The cecal microbiome changes were attributed to BCE administration, increasing the population of Bifidobacterium and Clostridium, and decreasing E. coli. The BCE did not change the gene expression of intestinal inflammation and functionality. The BCE administration maintained the villi height, Paneth cell number, and goblet cell diameter (in the villi and crypt), similar to the H2O injection but smaller than the C3G. Moreover, a positive correlation was observed between Bifidobacterium, Clostridium, E. coli, and villi GC diameter. The BCE promoted positive changes in the cecum microbiome and maintained intestinal morphology and functionality.
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Affiliation(s)
- Thaisa Agrizzi Verediano
- Nutrition and Health Department, Universidade Federal de Viçosa, Vicosa 36571-000, Minas Gerais, Brazil
| | - Nikita Agarwal
- Department of Food Science, Cornell University, Stocking Hall, Ithaca, NY 14853, USA
| | | | - Nikolai Kolba
- Department of Food Science, Cornell University, Stocking Hall, Ithaca, NY 14853, USA
| | - Mariana Grancieri
- Nutrition and Health Department, Universidade Federal de Viçosa, Vicosa 36571-000, Minas Gerais, Brazil
| | - Maria Cristina Dias Paes
- Empresa Brasileira de Pesquisa e Agropecuária (EMBRAPA), Sete Lagoas 35701-970, Minas Gerais, Brazil
| | - Elad Tako
- Department of Food Science, Cornell University, Stocking Hall, Ithaca, NY 14853, USA
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Tripaldi C, Palocci G, Rinaldi S, Di Giovanni S, Cali M, Renzi G, Costa C. The multivariate effect of chemical and oxidative characteristics of Buffalo Mozzarella cheese produced with different contents of frozen curd. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12888] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Carmela Tripaldi
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria (CREA) Centro di ricerca Zootecnia e Acquacoltura Via Salaria 31, Monterotondo 00015 Rome Italy
| | - Giuliano Palocci
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria (CREA) Centro di ricerca Zootecnia e Acquacoltura Via Salaria 31, Monterotondo 00015 Rome Italy
| | - Simona Rinaldi
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria (CREA) Centro di ricerca Zootecnia e Acquacoltura Via Salaria 31, Monterotondo 00015 Rome Italy
| | - Sabrina Di Giovanni
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria (CREA) Centro di ricerca Zootecnia e Acquacoltura Via Salaria 31, Monterotondo 00015 Rome Italy
| | - Massimo Cali
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria (CREA) Centro di ricerca Zootecnia e Acquacoltura Via Salaria 31, Monterotondo 00015 Rome Italy
| | - Gianluca Renzi
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria (CREA) Centro di ricerca Zootecnia e Acquacoltura Via Salaria 31, Monterotondo 00015 Rome Italy
| | - Corrado Costa
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria (CREA) Centro di ricerca Ingegneria e Trasformazioni agroalimentari Via della Pascolare 16, Monterotondo 00015 Rome Italy
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Mohammadi M, Nouri L, Mortazavian AM. Development of a functional synbiotic beverage fortified with different cereal sprouts and prebiotics. Journal of Food Science and Technology 2021; 58:4185-4193. [PMID: 34538903 DOI: 10.1007/s13197-020-04887-4] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/10/2020] [Accepted: 11/06/2020] [Indexed: 12/01/2022]
Abstract
Abstract The study was devoted to developing a novel synbiotic beverage based on with millet, rye and alfalfa sprouts with a mixed culture of Lactobacillus casei and Lactobacillus plantarum. In this regard, the influences of incorporated prebiotics inulin and oligofructose on probiotics viability during the refrigerated storage (4 ± 1 °C, 28 days) as well as under the simulated gastric condition were investigated. The characteristics such as microbial viability, physicochemical properties (viscosity, pH, titrable acidity and radical scavenging activity) and sensorial evaluation were assessed. The synbiotic beverage produced contained 108 CFU ml-1 for L. casei, with a good survival throughout the storage period (108 CFU ml-1) and L. plantarum at sufficient levels (106 CFU ml-1) after about 21 days. Inulin and oligofructose promoted the growth of the strains and their viability under cold storage while conferring higher sensory scores. In this context, the beverages demonstrated acceptable sensory attributes. The viability (bacterial survival) of over 55% for all the strains was achieved under simulated gastric condition. Therefore, the introduced fermented beverage was a good food matrix from the viability of probiotics as well as under the gastric condition and sensory characteristics. Graphic abstract
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Affiliation(s)
- Mohsen Mohammadi
- Food Science and Technology Department, Islamic Azad University, Damghan Branch, Damghan, Semnan Iran
| | - Leila Nouri
- Food Science and Technology Department, Islamic Azad University, Damghan Branch, Damghan, Semnan Iran
| | - Amir M Mortazavian
- Food Safety Research Center, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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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: 6] [Impact Index Per Article: 2.0] [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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8
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Pinto SS, Fritzen-Freire CB, Dias CO, Amboni RD. A potential technological application of probiotic microcapsules in lactose-free Greek-style yoghurt. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.05.009] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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9
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Alwazeer D, Bulut M, Tunçtürk Y. Fortification of milk with plant extracts modifies the acidification and reducing capacities of yoghurt bacteria. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12643] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Duried Alwazeer
- Research Center for Redox Applications in Foods (RCRAF) Department of Food Engineering, Faculty of Engineering, Iğdır University 76000 Iğdır Turkey
| | - Menekşe Bulut
- Research Center for Redox Applications in Foods (RCRAF) Department of Food Engineering, Faculty of Engineering, Iğdır University 76000 Iğdır Turkey
- Department of Food Engineering, Faculty of Engineering Van Yuzuncu Yıl University 65090 Van Turkey
| | - Yusuf Tunçtürk
- Department of Food Engineering, Faculty of Engineering Van Yuzuncu Yıl University 65090 Van Turkey
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Baruzzi F, de Candia S, Quintieri L, Caputo L, De Leo F. Development of a Synbiotic Beverage Enriched with Bifidobacteria Strains and Fortified with Whey Proteins. Front Microbiol 2017; 8:640. [PMID: 28469606 PMCID: PMC5395566 DOI: 10.3389/fmicb.2017.00640] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2017] [Accepted: 03/29/2017] [Indexed: 01/10/2023] Open
Abstract
The objective of this study was to develop a new synbiotic beverage evaluating the ability of some bifidobacteria strains to grow in this beverage which was fortified with whey proteins up to 20 g L-1, and enriched with 10 g L-1 of prebiotic inulin or resistant starch. The ability of Bifidobacterium strains to survive for 30 days at 4°C was evaluated in two synbiotic whey protein fortified beverages formulated with 2% of whey proteins and 1% of inulin or resistant starch. Microbial growth was significantly affected by the whey protein amount as well as by the kind of prebiotic fiber. Resistant starch promoted the growth of the Bifidobacterium pseudocatenulatum strain and its viability under cold storage, also conferring higher sensory scores. The development of this new functional beverage will allow to carry out in vivo trials in order to validate its pre- and probiotic effects.
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Affiliation(s)
- Federico Baruzzi
- Institute of Sciences of Food Production, National Research Council of Italy (ISPA-CNR)Bari, Italy
| | - Silvia de Candia
- Institute of Sciences of Food Production, National Research Council of Italy (ISPA-CNR)Bari, Italy
| | - Laura Quintieri
- Institute of Sciences of Food Production, National Research Council of Italy (ISPA-CNR)Bari, Italy
| | - Leonardo Caputo
- Institute of Sciences of Food Production, National Research Council of Italy (ISPA-CNR)Bari, Italy
| | - Francesca De Leo
- Institute of Biomembranes, Bioenergetic and Molecular Biotechnologies, National Research Council of Italy (IBIOM-CNR)Bari, Italy
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Spray-Drying of Antioxidant-Rich Blueberry Waste Extracts; Interplay Between Waste Pretreatments and Spray-Drying Process. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1880-9] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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12
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Florence ACR, de Oliveira MN, Delile A, Béal C. Survival of Bifidobacterium strains in organic fermented milk is improved as a result of membrane fatty acid composition. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2016.03.005] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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13
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Tang YR, Huang HY, Hu JB, Rattinam R, Li CH, Chen YC, Urban PL. Capillary hydrodynamic chromatography reveals temporal profiles of cell aggregates. Anal Chim Acta 2016; 910:75-83. [DOI: 10.1016/j.aca.2015.12.049] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2015] [Revised: 12/11/2015] [Accepted: 12/22/2015] [Indexed: 10/22/2022]
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14
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Yeo A, Toh M, Liu S. Enhancement of bifidobacteria survival by Williopsis saturnus var. saturnus in milk. Benef Microbes 2016; 7:135-144. [DOI: 10.3920/bm2015.0012] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The viability of three strains of probiotic Bifidobacterium lactis that were inoculated into UHT milk was examined with and without the presence of the yeast, Williopsis saturnus var. saturnus NCYC 22, in polypropylene tubes at 30 °C. The B. lactis viable cell count for strains HN019 and BB-12 remained above 6.0 Log cfu/ml, while strain B94 had 5.7 Log cfu/ml after six weeks of incubation in the presence of the co-inoculated yeast. Incubating the bifidus milk without added yeast under anaerobic condition did not improve the survival of B. lactis HN019, indicating that oxygen removal may not be responsible for W. saturnus NCYC 22’s viability enhancing property. The addition of yeast supernatant or non-viable yeast also did not show any stabilising effects, suggesting that physical contact and/or interaction between viable W. saturnus and B. lactis plays an important role in sustaining the viability of the probiotic. W. saturnus NCYC 22 could increase the survival of B. lactis in bifidus milk under ambient temperature regardless of the initial concentration of yeast cells inoculated due to yeast growth. This study demonstrated the viability enhancing effect of viable W. saturnus NCYC 22 on B. lactis HN019, which could help towards extending the shelf-life of dairy beverages containing probiotic bifidobacteria.
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Affiliation(s)
- A.Y.Y. Yeo
- Food Science and Technology Programme, Department of Chemistry, 3 Science Drive 3, National University of Singapore, Singapore 117543, Singapore
| | - M.Z. Toh
- Food Science and Technology Programme, Department of Chemistry, 3 Science Drive 3, National University of Singapore, Singapore 117543, Singapore
| | - S.Q. Liu
- Food Science and Technology Programme, Department of Chemistry, 3 Science Drive 3, National University of Singapore, Singapore 117543, Singapore
- National University of Singapore (Suzhou) Research Institute, No. 377 Linquan Street, Suzhou Industrial Park, Suzhou, Jiangsu, 215123, China P.R
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Lee B, Tachon S, Eigenheer RA, Phinney BS, Marco ML. Lactobacillus casei Low-Temperature, Dairy-Associated Proteome Promotes Persistence in the Mammalian Digestive Tract. J Proteome Res 2015; 14:3136-47. [DOI: 10.1021/acs.jproteome.5b00387] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Bokyung Lee
- Department of Food Science & Technology, University of California, One Shields Avenue, Davis, California 95616, United States
| | - Sybille Tachon
- Department of Food Science & Technology, University of California, One Shields Avenue, Davis, California 95616, United States
| | - Richard A. Eigenheer
- Proteomics
Core Facility, Genome Center, University of California, 451 East
Health Sciences Drive, Davis, California 95616, United States
| | - Brett S. Phinney
- Proteomics
Core Facility, Genome Center, University of California, 451 East
Health Sciences Drive, Davis, California 95616, United States
| | - Maria L. Marco
- Department of Food Science & Technology, University of California, One Shields Avenue, Davis, California 95616, United States
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16
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Libera J, Karwowska M, Stasiak DM, Dolatowski ZJ. Microbiological and physicochemical properties of dry-cured neck inoculated with probiotic ofBifidobacterium animalisssp.lactisBB-12. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12806] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Justyna Libera
- Department of Meat Technology and Food Quality; University of Life Sciences in Lublin; 8 Skromna 20-704 Lublin Poland
| | - Małgorzata Karwowska
- Department of Meat Technology and Food Quality; University of Life Sciences in Lublin; 8 Skromna 20-704 Lublin Poland
| | - Dariusz M. Stasiak
- Department of Meat Technology and Food Quality; University of Life Sciences in Lublin; 8 Skromna 20-704 Lublin Poland
| | - Zbigniew J. Dolatowski
- Department of Meat Technology and Food Quality; University of Life Sciences in Lublin; 8 Skromna 20-704 Lublin Poland
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17
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Zielińska D, Dorota Z, Kołożyn-Krajewska D, Danuta KK, Goryl A, Antoni G, Motyl I. Predictive modelling of Lactobacillus casei KN291 survival in fermented soy beverage. J Microbiol 2014; 52:169-78. [PMID: 24500482 DOI: 10.1007/s12275-014-3045-0] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2013] [Revised: 07/18/2013] [Accepted: 08/19/2013] [Indexed: 10/25/2022]
Abstract
The aim of the study was to construct and verify predictive growth and survival models of a potentially probiotic bacteria in fermented soy beverage. The research material included natural soy beverage (Polgrunt, Poland) and the strain of lactic acid bacteria (LAB) - Lactobacillus casei KN291. To construct predictive models for the growth and survival of L. casei KN291 bacteria in the fermented soy beverage we design an experiment which allowed the collection of CFU data. Fermented soy beverage samples were stored at various temperature conditions (5, 10, 15, and 20°C) for 28 days. On the basis of obtained data concerning the survival of L. casei KN291 bacteria in soy beverage at different temperature and time conditions, two non-linear models (r(2)= 0.68-0.93) and two surface models (r(2)=0.76-0.79) were constructed; these models described the behaviour of the bacteria in the product to a satisfactory extent. Verification of the surface models was carried out utilizing the validation data - at 7°C during 28 days. It was found that applied models were well fitted and charged with small systematic errors, which is evidenced by accuracy factor - Af, bias factor - Bf and mean squared error - MSE. The constructed microbiological growth and survival models of L. casei KN291 in fermented soy beverage enable the estimation of products shelf life period, which in this case is defined by the requirement for the level of the bacteria to be above 10(6) CFU/cm(3). The constructed models may be useful as a tool for the manufacture of probiotic foods to estimate of their shelf life period.
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Affiliation(s)
- Dorota Zielińska
- Department of Food Gastronomy and Food Hygiene, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences - SGGW, ul. Nowoursynowska 159c, 02-776, Warsaw, Poland,
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Anhê FF, Desjardins Y, Pilon G, Dudonné S, Genovese MI, Lajolo FM, Marette A. Polyphenols and type 2 diabetes: A prospective review. PHARMANUTRITION 2013. [DOI: 10.1016/j.phanu.2013.07.004] [Citation(s) in RCA: 54] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Cruz A, Castro W, Faria J, Bolini H, Celeghini R, Raices R, Oliveira C, Freitas M, Conte Júnior C, Mársico E. Stability of probiotic yogurt added with glucose oxidase in plastic materials with different permeability oxygen rates during the refrigerated storage. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.01.028] [Citation(s) in RCA: 71] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Cruz AG, Castro WF, Faria JAF, Lollo PCB, Amaya-Farfán J, Freitas MQ, Rodrigues D, Oliveira CAF, Godoy HT. Probiotic yogurts manufactured with increased glucose oxidase levels: postacidification, proteolytic patterns, survival of probiotic microorganisms, production of organic acid and aroma compounds. J Dairy Sci 2012; 95:2261-9. [PMID: 22541455 DOI: 10.3168/jds.2011-4582] [Citation(s) in RCA: 79] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2011] [Accepted: 11/13/2011] [Indexed: 11/19/2022]
Abstract
We investigated the effect of increased glucose oxidase concentration as a technological option to decrease oxidative stress during the processing of probiotic yogurts. Probiotic yogurts were produced with increased concentrations of glucose oxidase (0, 250, 500, 750, or 1,000 mg/kg) and submitted to physicochemical and microbiological analysis at 1, 15, and 30 d of refrigerated storage. Higher concentrations of glucose oxidase (750 and 1,000 mg/kg) and a longer storage time were found to have an influence on the characteristics of the probiotic yogurt, contributing to more extensive postacidification, an increase in the dissolved oxygen level, and higher proteolysis. In addition, increased production of aroma compounds (diacetyl and acetaldehyde) and organic acids (mainly lactic acid) and a decrease in the probiotic bacteria count were reported. The use of glucose oxidase was a feasible option to minimize oxidative stress in probiotic yogurts. However, supplementation with excessive amounts of the enzyme may be ineffective, because insufficient substrate (glucose) is present for its action. Consumer tests should be performed to evaluate changes in the sensory attributes of the probiotic yogurts with increased supplementation of glucose oxidase. In addition, packaging systems with different permeability to oxygen should be evaluated.
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Affiliation(s)
- A G Cruz
- Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos (FEA), Cidade Universitária Zeferino Vaz, Campinas, São Paulo, Brazil.
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Cruz AG, Castro WF, Faria JA, Bogusz S, Granato D, Celeguini RM, Lima-Pallone J, Godoy HT. Glucose oxidase: A potential option to decrease the oxidative stress in stirred probiotic yogurt. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2012.01.037] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Huo Z, Zhang N, Xu Z, Li S, Zhang Q, Qiu M, Yong X, Huang Q, Zhang R, Shen QR. Optimization of survival and spore formation of Paenibacillus polymyxa SQR-21 during bioorganic fertilizer storage. BIORESOURCE TECHNOLOGY 2012; 108:190-195. [PMID: 22264433 DOI: 10.1016/j.biortech.2011.12.137] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/01/2011] [Revised: 11/29/2011] [Accepted: 12/27/2011] [Indexed: 05/31/2023]
Abstract
The effects of storage temperature (20, 30 and 40 °C), inoculum type (pure spores, an equal mix of spores and vegetative cells and pure vegetative cells) and water content (20%, 30% and 40%) on the survival and spore formation of the biocontrol agent, Paenibacillus polymyxa SQR-21, in a bioorganic fertilizer were modeled in a 3×3×3 factorial design. Bacterial and spore populations were monitored by plate count and fluorescence in situ hybridization (FISH). Temperature significantly affected survival of inoculants after storage for 60 days. Populations were 1.48 (plate counting) or 1.71 (FISH) times greater when stored at 20 °C compared to 40 °C. Inoculation of the fertilizer with pure spores led to the highest spore formation percentage (67.6% for plate counting, 94.2% for FISH). This study provides useful information for preservation of bioorganic fertilizer.
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Affiliation(s)
- Zhenhua Huo
- Jiangsu Key Laboratory for Solid Organic Waste Utilization, Nanjing Agricultural University, Nanjing 210095, China
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Vendrame S, Guglielmetti S, Riso P, Arioli S, Klimis-Zacas D, Porrini M. Six-week consumption of a wild blueberry powder drink increases bifidobacteria in the human gut. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:12815-20. [PMID: 22060186 DOI: 10.1021/jf2028686] [Citation(s) in RCA: 209] [Impact Index Per Article: 16.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/11/2023]
Abstract
Wild blueberries are a rich source of polyphenols and other compounds that are highly metabolized by the intestinal microbiota and may, at the same time, affect the intestinal environment itself. A repeated-measure, crossover dietary intervention on human volunteers was designed to study the effect of six week consumption of a wild blueberry ( Vaccinium angustifolium ) drink, versus a placebo drink, in modulating the intestinal microbiota. Relative to total eubacteria, Bifidobacterium spp. significantly increased following blueberry treatment (P ≤ 0.05), while Lactobacillus acidophilus increased after both treatments (P ≤ 0.05). No significant differences were observed for Bacteroides spp., Prevotella spp., Enterococcus spp., and Clostridium coccoides . Bifidobacteria, which have been largely proposed to be of benefit for the host, appeared to be selectively favored suggesting an important role for the polyphenols and fiber present in wild blueberries. Results obtained suggest that regular consumption of a wild blueberry drink can positively modulate the composition of the intestinal microbiota.
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Affiliation(s)
- Stefano Vendrame
- Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche, sezione Nutrizione, Via Celoria 2, Università degli Studi di Milano, 20133 Milano, Italy
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Molecular clues to understand the aerotolerance phenotype of Bifidobacterium animalis subsp. lactis. Appl Environ Microbiol 2011; 78:644-50. [PMID: 22101052 DOI: 10.1128/aem.05455-11] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Oxygen is one of the abiotic factors negatively affecting the survival of Bifidobacterium strains used as probiotics, mainly due to the induction of lethal oxidative damage. Aerobic conditions are present during the process of manufacture and storage of functional foods, and aerotolerance is a desired trait for bifidobacteria intended for use in industry. In the present study, the molecular response of Bifidobacterium animalis subsp. lactis IPLA4549 to aerobic conditions is presented. Molecular targets affected by oxygen were studied using two-dimensional electrophoresis (2DE) and quantitative reverse transcriptase (qRT) PCR. Globally, oxygen stress induced a shift in the glycolytic pathway toward the production of acetic acid with a concomitant increase in ATP formation. Several changes in the expression of genes coding for enzymes involved in redox reactions were detected, although the redox ratio remained unaltered. Interestingly, cells grown under aerobic conditions were characterized by higher activity of coproporphyrinogen III oxidase, which can directly detoxify molecular oxygen, and by higher NADH oxidase specific activity, which can oxidize NADH using hydrogen peroxide. In turn, this is in agreement with the glycolytic shift toward acetate production, in that more NADH molecules may be available due to the lower level of lactic acid formation. These findings further our ability to elucidate the mechanisms by which B. animalis copes with an oxygen-containing atmosphere.
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Metabolic activities and probiotic potential of bifidobacteria. Int J Food Microbiol 2011; 149:88-105. [DOI: 10.1016/j.ijfoodmicro.2011.06.003] [Citation(s) in RCA: 175] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2010] [Revised: 06/08/2011] [Accepted: 06/10/2011] [Indexed: 02/06/2023]
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Ebel B, Martin F, Le LDT, Gervais P, Cachon R. Use of gases to improve survival of Bifidobacterium bifidum by modifying redox potential in fermented milk. J Dairy Sci 2011; 94:2185-91. [PMID: 21524508 DOI: 10.3168/jds.2010-3850] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2010] [Accepted: 01/11/2011] [Indexed: 11/19/2022]
Abstract
The aim of this work was to study the effect of the oxidoreduction potential, modified using gas, on the growth and survival of a probiotic strain, Bifidobacterium bifidum, and 2 yogurt strains, Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus. Three fermented milks were manufactured with an initial oxidoreduction potential value adjusted to +440 mV (control milk), +350 mV (milk gassed with N(2)), and -300 mV [milk gassed with N(2) plus 4% (vol/vol) H(2) (N(2)-H(2))]. Acidification profiles, growth during milk fermentation and survival during storage at 4 °C for 28 d were determined. This study showed that fermented probiotic dairy products made from milk gassed with N(2) and, more particularly, those made from milk gassed with N(2)H(2) were characterized by a significant increase in B. bifidum survival during storage without affecting the fermentation kinetics and the survival of Strep. thermophilus and L. delbrueckii ssp. bulgaricus.
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Affiliation(s)
- B Ebel
- Laboratoire de Génie des Procédés Microbiologiques et Alimentaires, AgroSup Dijon, Université de Bourgogne, site INRA, 17 Rue Sully, 21065 Dijon, France
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Salazar N, Binetti A, Gueimonde M, Alonso A, Garrido P, González del Rey C, González C, Ruas-Madiedo P, de los Reyes-Gavilán CG. Safety and intestinal microbiota modulation by the exopolysaccharide-producing strains Bifidobacterium animalis IPLA R1 and Bifidobacterium longum IPLA E44 orally administered to Wistar rats. Int J Food Microbiol 2011; 144:342-51. [PMID: 21078530 DOI: 10.1016/j.ijfoodmicro.2010.10.016] [Citation(s) in RCA: 57] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2010] [Revised: 10/11/2010] [Accepted: 10/13/2010] [Indexed: 01/01/2023]
Abstract
Bifidobacterium animalis subsp. lactis IPLA R1 and Bifidobacterium longum IPLA E44 strains were tested for their safety and ability to modulate the intestinal microbiota in vivo. Chemically simulated gastrointestinal digestion showed considerably lower survival of E44 than R1 strain, the first microorganism also being more sensitive to refrigerated storage in 10% skimmed milk at 4°C. Harmful glycosidic activities were absent, or at low levels, in the strains R1 and E44. Both strains were sensitive to most antibiotics and resistant to aminoglycosides, a common feature in bifidobacteria. Similar to several other bifidobacteria strains, B. animalis subsp. lactis IPLA R1 displayed a moderate resistance against tetracycline which correlated with the presence of tet(W) gene in its genome. The general parameters indicating well-being status, as well as translocation to different organs and histological examination of the gut tissues, revealed no changes induced by the administration of bifidobacteria to rats. Twelve-week-old male Wistar rats were distributed into three groups, eight rats in each. Two groups were administered daily over 10⁸cfu of the corresponding strain suspended in 10% skimmed milk for 24 days, whereas rats in the placebo group received skimmed milk without microorganisms added. The microbiota and short chain fatty acids (SCFA) were monitored in faeces at different time points during treatment and in caecum content at the end of the assay. Quantitative PCR (qPCR) showed that faecal and caecal Bifidobacterium levels were higher in bifidobacteria-fed rats than in the placebo rats at the end of the intervention, whereas total anaerobic plate counts did not show significant differences. Quantification of B. animalis and B. longum by qPCR showed that, independent of the microorganism administered, treatment with bifidobacteria resulted in higher levels of B. animalis in the caecum. PCR-DGGE analysis of microbial populations revealed a higher diversity of bands in caecum content of rats fed B. animalis IPLA R1 than in the placebo group and rats fed B. longum IPLA E44. Remarkably, although no variations in the proportion of acetate, propionate and butyrate were found, at the end of the assay the total SCFA concentration in the faeces of rats fed bifidobacteria was significantly higher and those in caecum content significantly lower, than that of the placebo group. This suggests a displacement of the SCFA production to parts of the colon beyond the caecum in rats receiving bifidobacteria. Therefore, the oral administration of B. animalis IPLA R1 and B. longum E44 can be considered safe, these microorganisms having the ability to modulate the intestinal microbiota of rats by influencing SCFA and the bifidobacterial population levels.
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Affiliation(s)
- Nuria Salazar
- Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias-Consejo Superior de Investigaciones Científicas (IPLA-CSIC), Carretera de Infiesto s/n, 33300 Villaviciosa, Asturias, Spain
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Cruz AG, Faria JAF, Walter EHM, Andrade RR, Cavalcanti RN, Oliveira CAF, Granato D. Processing optimization of probiotic yogurt containing glucose oxidase using response surface methodology. J Dairy Sci 2011; 93:5059-68. [PMID: 20965320 DOI: 10.3168/jds.2010-3336] [Citation(s) in RCA: 63] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2010] [Accepted: 07/02/2010] [Indexed: 11/19/2022]
Abstract
Exposure to oxygen may induce a lack of functionality of probiotic dairy foods because the anaerobic metabolism of probiotic bacteria compromises during storage the maintenance of their viability to provide benefits to consumer health. Glucose oxidase can constitute a potential alternative to increase the survival of probiotic bacteria in yogurt because it consumes the oxygen permeating to the inside of the pot during storage, thus making it possible to avoid the use of chemical additives. This research aimed to optimize the processing of probiotic yogurt supplemented with glucose oxidase using response surface methodology and to determine the levels of glucose and glucose oxidase that minimize the concentration of dissolved oxygen and maximize the Bifidobacterium longum count by the desirability function. Response surface methodology mathematical models adequately described the process, with adjusted determination coefficients of 83% for the oxygen and 94% for the B. longum. Linear and quadratic effects of the glucose oxidase were reported for the oxygen model, whereas for the B. longum count model an influence of the glucose oxidase at the linear level was observed followed by the quadratic influence of glucose and quadratic effect of glucose oxidase. The desirability function indicated that 62.32 ppm of glucose oxidase and 4.35 ppm of glucose was the best combination of these components for optimization of probiotic yogurt processing. An additional validation experiment was performed and results showed acceptable error between the predicted and experimental results.
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Affiliation(s)
- A G Cruz
- Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos, Campinas, São Paulo, Brazil.
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NoxE NADH oxidase and the electron transport chain are responsible for the ability of Lactococcus lactis to decrease the redox potential of milk. Appl Environ Microbiol 2009; 76:1311-9. [PMID: 20038695 DOI: 10.1128/aem.02120-09] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The redox potential plays a major role in the microbial and sensorial quality of fermented dairy products. The redox potential of milk (around 400 mV) is mainly due to the presence of oxygen and many other oxidizing compounds. Lactococcus lactis has a strong ability to decrease the redox potential of milk to a negative value (-220 mV), but the molecular mechanisms of milk reduction have never been addressed. In this study, we investigated the impact of inactivation of genes encoding NADH oxidases (noxE and ahpF) and components of the electron transport chain (ETC) (menC and noxAB) on the ability of L. lactis to decrease the redox potential of ultrahigh-temperature (UHT) skim milk during growth under aerobic and anaerobic conditions. Our results revealed that elimination of oxygen is required for milk reduction and that NoxE is mainly responsible for the rapid removal of oxygen from milk before the exponential growth phase. The ETC also contributes slightly to oxygen consumption, especially during the stationary growth phase. We also demonstrated that the ETC is responsible for the decrease in the milk redox potential from 300 mV to -220 mV when the oxygen concentration reaches zero or under anaerobic conditions. This suggests that the ETC is responsible for the reduction of oxidizing compounds other than oxygen. Moreover, we found great diversity in the reducing activities of natural L. lactis strains originating from the dairy environment. This diversity allows selection of specific strains that can be used to modulate the redox potential of fermented dairy products to optimize their microbial and sensorial qualities.
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