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Valorization of wheat bread waste and cheese whey through cultivation of lactic acid bacteria for bio-preservation of bakery products. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114524] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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2
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Garg SS, Gupta J. Polyol pathway and redox balance in diabetes. Pharmacol Res 2022; 182:106326. [PMID: 35752357 DOI: 10.1016/j.phrs.2022.106326] [Citation(s) in RCA: 33] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 04/06/2022] [Revised: 05/25/2022] [Accepted: 06/20/2022] [Indexed: 12/12/2022]
Abstract
Diabetes is a major public health disease that is globally approaching epidemic proportions. One of the major causes of type 2 diabetes is either a defect in insulin secretion or insulin action which is usually caused by a combination of genetic and environmental factors. Not only these factors but others such as deregulation of various pathways, and oxidative stress are also known to trigger the redox imbalance in diabetics. Increasing evidences suggest that there are tight interactions between the development of diabetes and redox imbalance. An alternate pathway of glucose metabolism, the polyol pathway, becomes active in patients with diabetes that disturbs the balance between NADH and NAD+ . The occurrence of such redox imbalance supports other pathways that lead to oxidative damage to DNA, lipids, and proteins and consequently to oxidative stress which further ascend diabetes and its complications. However, the precise mechanism through which oxidative stress regulates diabetes progression remains to be elucidated. The understanding of how antioxidants and oxidants are controlled and impact the generation of oxidative stress and progression of diabetes is essential. The main focus of this review is to provide an overview of redox imbalance caused by oxidative stress through the polyol pathway. Understanding the pathological role of oxidative stress in diabetes will help to design potential therapeutic strategies against diabetes.
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Affiliation(s)
- Sourbh Suren Garg
- Department of Biochemistry, School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, Punjab, India
| | - Jeena Gupta
- Department of Biochemistry, School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, Punjab, India.
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3
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Jouki M, Khazaei N, Rezaei F, Taghavian-Saeid R. Production of synbiotic freeze-dried yoghurt powder using microencapsulation and cryopreservation of L. plantarum in alginate-skim milk microcapsules. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105133] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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4
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Effect of high levels of CO2 and O2 on membrane fatty acid profile and membrane physiology of meat spoilage bacteria. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-020-03681-y] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
AbstractThe membrane is the major protective barrier separating the cell from the environment and is thus important for bacteria to survive environmental stress. This study investigates changes in membrane lipid compositions and membrane physiology of meat spoiling bacteria in response to high CO2 (30%) and O2 (70%) concentrations, as commonly used for modified atmosphere packaging of meat. Therefore, the fatty acid profile as well as membrane fluidity, permeability and cell surface were determined and correlated to the genomic settings of five meat spoiling bacteria Brochothrix (B.) thermosphacta, Carnobacterium (C.) divergens, C. maltaromaticum, Leuconostoc (L.) gelidum subsp. gelidum and L. gelidum subsp. gasicomitatum cultivated under different gas atmospheres. We identified different genomic potentials for fatty acid adaptations, which were in accordance with actual measured changes in the fatty acid composition for each species in response to CO2 and/or O2, e.g., an increase in saturated, iso and cyclopropane fatty acids. Even though fatty acid changes were species-specific, the general physiological responses were similar, comprising a decreased membrane permeability and fluidity. Thus, we concluded that meat spoiling bacteria facilitate a change in membrane fatty acids upon exposure to O2 and CO2, what leads to alteration of membrane fluidity and permeability. The observed adaptations might contribute to the resistance of meat spoilers against detrimental effects of the gases O2 and CO2 and thus help to explain their ability to grow under different modified atmospheres. Furthermore, this study provides fundamental knowledge regarding the impact of fatty acid changes on important membrane properties of bacteria.
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5
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Potential of protein-prebiotic as protective matrices on the storage stability of vacuum-dried probiotic Lactobacillus casei. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109578] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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6
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Marcial-Coba MS, Knøchel S, Nielsen DS. Low-moisture food matrices as probiotic carriers. FEMS Microbiol Lett 2019; 366:5281433. [PMID: 30629190 DOI: 10.1093/femsle/fnz006] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2018] [Accepted: 01/06/2019] [Indexed: 12/21/2022] Open
Abstract
To exert a beneficial effect on the host, adequate doses of probiotics must be administered and maintaining their viability until consumption is thus essential. Dehydrated probiotics exhibit enhanced long-term viability and can be incorporated into low-moisture food matrices, which also possess high stability at refrigeration and ambient temperature. However, several factors associated with the desiccation process, the physicochemical properties of the matrix and the storage conditions can affect probiotic survival. In the near future, an increased demand for probiotics based on functionally dominant members of the gut microbiome ('next-generation probiotics', NGP) is expected. NGPs are very sensitive to oxygen and efficient encapsulation protocols are needed. Strategies to improve the viability of traditional probiotics and particularly of NGPs involve the selection of a suitable carrier as well as proper desiccation and protection techniques. Dehydrated probiotic microcapsules may constitute an alternative to improve the microbial viability during not only storage but also upper gastrointestinal tract passage. Here we review the main dehydration techniques that are applied in the industry as well as the potential stresses associated with the desiccation process and storage. Finally, low- or intermediate-moisture food matrices suitable as carriers of traditional as well as NGPs will be discussed.
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Affiliation(s)
- Martín Sebastián Marcial-Coba
- Department of Food Science, Faculty of Science, University of Copenhagen, Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg, Denmark
| | - Susanne Knøchel
- Department of Food Science, Faculty of Science, University of Copenhagen, Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg, Denmark
| | - Dennis Sandris Nielsen
- Department of Food Science, Faculty of Science, University of Copenhagen, Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg, Denmark
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Kolbeck S, Behr J, Vogel RF, Ludwig C, Ehrmann MA. Acid stress response ofStaphylococcus xylosuselicits changes in the proteome and cellular membrane. J Appl Microbiol 2019; 126:1480-1495. [DOI: 10.1111/jam.14224] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2018] [Revised: 01/29/2019] [Accepted: 02/11/2019] [Indexed: 01/05/2023]
Affiliation(s)
- S. Kolbeck
- Lehrstuhl für Technische Mikrobiologie Technische Universität München Freising Germany
| | - J. Behr
- Leibniz‐Institut für Lebensmittel‐Systembiologie Technische Universität München Freising Germany
| | - R. F. Vogel
- Lehrstuhl für Technische Mikrobiologie Technische Universität München Freising Germany
| | - C. Ludwig
- Bayrisches Zentrum für biomolekulare Massenspektrometrie (BayBioMS) Freising Germany
| | - M. A. Ehrmann
- Lehrstuhl für Technische Mikrobiologie Technische Universität München Freising Germany
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Ambros S, Dombrowski J, Boettger D, Kulozik U. Structure-Function-Process Relationship for Microwave Vacuum Drying of Lactic Acid Bacteria in Aerated Matrices. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2218-y] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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9
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Ambros S, Hofer F, Kulozik U. Protective effect of sugars on storage stability of microwave freeze-dried and freeze-dried Lactobacillus paracasei F19. J Appl Microbiol 2018; 125:1128-1136. [PMID: 29851297 DOI: 10.1111/jam.13935] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2018] [Revised: 05/14/2018] [Accepted: 05/27/2018] [Indexed: 11/26/2022]
Abstract
AIMS Microwave freeze drying (MWFD) in comparison with conventional freeze drying allows for intensification of the preservation process of lactic acid bacteria without imposing additional processing stress. Viability as a function of storage time of microwave freeze-dried Lactobacillus paracasei ssp. paracasei F19 was investigated in comparison to conventionally lyophilized bacteria of the same strain. Furthermore, the impact of the protectants, sorbitol, trehalose and maltodextrin, on shelf life was analysed. METHODS AND RESULTS The highest inactivation rates of 0·035 and 0·045 day-1 , respectively, were found for cultures without protectants. Thus, all additives were found to exhibit a protective effect during storage with inactivation rates between 0·015 and 0·040 day-1 . Although trehalose and maltodextrin samples were in the glassy state during storage, in contrast to samples containing sorbitol as protectant, the best protective effect could be found for sorbitol with the lowest inactivation rate of 0·015 day-1 . CONCLUSIONS Due to its low molecular weight, it might protect cells owing to better adsorption to the cytoplasma membrane. Sorbitol additionally shows antioxidative properties. Storage behaviour of microwave freeze-dried cultures follows the typical behaviour of a product dried by conventional lyophilization. No significant influence of the drying technique on storage behaviour was detected. SIGNIFICANCE AND IMPACT OF THE STUDY General findings concerning storage behaviour in freeze drying are likely to be applicable in MWFD with only slight adjustments.
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Affiliation(s)
- S Ambros
- Chair of Food and Bioprocess Engineering, Technical University of Munich, Freising, Germany
| | - F Hofer
- Chair of Food and Bioprocess Engineering, Technical University of Munich, Freising, Germany
| | - U Kulozik
- Chair of Food and Bioprocess Engineering, Technical University of Munich, Freising, Germany
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Gasaluck P, Mahidsanan T. The consequences of implicit factors as cross-protective stresses on freeze-dried Bacillus subtilis SB-MYP-1 with soybean flour during storage. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.12.068] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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11
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Jin J, Song J, Ren F, Zhang H, Xie Y, Ma J, Li X. Investigation of Growth Phase-Dependent Acid Tolerance in Bifidobacteria longum BBMN68. Curr Microbiol 2016; 73:660-667. [PMID: 27485629 DOI: 10.1007/s00284-016-1111-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2016] [Accepted: 07/27/2016] [Indexed: 11/30/2022]
Abstract
The underlying mechanisms imparting the growth phase-dependent acid tolerance have not been extensively investigated. In this study, we compared the acid resistance of the Bifidobacterium longum strain BBMN68 from different growth phases at lethal pH values (pH 2.5, 3.0, and 3.5), and analyzed the activity of H(+)-ATPase, the composition of fatty acids, and the mRNA abundance of ffh, uvrA, recA, lexA, groES, and dnaK in cells from different growth phases. The results indicated that the survival rates of cells from early stationary (ES) and late stationary (LS) growth phases at lethal pH values were significantly higher than those of exponential growth phase cells. Our findings indicated that by inducing a continuously auto-acidizing environment during cell growth, the acid resistance of ES and LS cells was strengthened. The higher activity of H(+)-ATPase, the decrease in unsaturated fatty acids, and the increased expression of genes involved in DNA repair and protein protection in the cells in stationary growth phase were all implicated in the significantly increased acid resistance of ES and LS cells compared with exponential growth phase cells of the B. longum strain BBMN68.
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Affiliation(s)
- Junhua Jin
- Food Science and Engineering College, Beijing University of Agriculture, Beijing Laboratory of Food Quality and Safety, Beijing Key Laboratory of Detection and Control of Spoilage Organisms and Pesticide Residues in Agricultural Products, Beijing Engineering Laboratory of Probiotics Key Technology Development, Beijing, 102206, China. .,The Innovation Centre of Food Nutrition and Human Health (Beijing), College of Food Science and Nutritional Engineering, China Agriculture University, Beijing, 100083, China.
| | - Jingyi Song
- Food Science and Engineering College, Beijing University of Agriculture, Beijing Laboratory of Food Quality and Safety, Beijing Key Laboratory of Detection and Control of Spoilage Organisms and Pesticide Residues in Agricultural Products, Beijing Engineering Laboratory of Probiotics Key Technology Development, Beijing, 102206, China
| | - Fazheng Ren
- The Innovation Centre of Food Nutrition and Human Health (Beijing), College of Food Science and Nutritional Engineering, China Agriculture University, Beijing, 100083, China.,Beijing Higher Institution Engineering Research Center of Animal Product, Beijing, 100083, China
| | - Hongxing Zhang
- Food Science and Engineering College, Beijing University of Agriculture, Beijing Laboratory of Food Quality and Safety, Beijing Key Laboratory of Detection and Control of Spoilage Organisms and Pesticide Residues in Agricultural Products, Beijing Engineering Laboratory of Probiotics Key Technology Development, Beijing, 102206, China
| | - Yuanhong Xie
- Food Science and Engineering College, Beijing University of Agriculture, Beijing Laboratory of Food Quality and Safety, Beijing Key Laboratory of Detection and Control of Spoilage Organisms and Pesticide Residues in Agricultural Products, Beijing Engineering Laboratory of Probiotics Key Technology Development, Beijing, 102206, China
| | - Jingsheng Ma
- Food Science and Engineering College, Beijing University of Agriculture, Beijing Laboratory of Food Quality and Safety, Beijing Key Laboratory of Detection and Control of Spoilage Organisms and Pesticide Residues in Agricultural Products, Beijing Engineering Laboratory of Probiotics Key Technology Development, Beijing, 102206, China
| | - Xue Li
- Food Science and Engineering College, Beijing University of Agriculture, Beijing Laboratory of Food Quality and Safety, Beijing Key Laboratory of Detection and Control of Spoilage Organisms and Pesticide Residues in Agricultural Products, Beijing Engineering Laboratory of Probiotics Key Technology Development, Beijing, 102206, China
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Broeckx G, Vandenheuvel D, Claes IJ, Lebeer S, Kiekens F. Drying techniques of probiotic bacteria as an important step towards the development of novel pharmabiotics. Int J Pharm 2016; 505:303-18. [DOI: 10.1016/j.ijpharm.2016.04.002] [Citation(s) in RCA: 113] [Impact Index Per Article: 14.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2016] [Revised: 04/01/2016] [Accepted: 04/01/2016] [Indexed: 02/07/2023]
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13
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Lactic acid bacteria isolated from fish gut produce conjugated linoleic acid without the addition of exogenous substrate. Process Biochem 2014. [DOI: 10.1016/j.procbio.2014.04.004] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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14
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Science and technology for the mastership of probiotic applications in food products. J Biotechnol 2012; 162:356-65. [DOI: 10.1016/j.jbiotec.2012.07.006] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2012] [Revised: 07/10/2012] [Accepted: 07/13/2012] [Indexed: 01/07/2023]
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15
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López de Lacey A, López-Caballero M, Gómez-Estaca J, Gómez-Guillén M, Montero P. Functionality of Lactobacillus acidophilus and Bifidobacterium bifidum incorporated to edible coatings and films. INNOV FOOD SCI EMERG 2012. [DOI: 10.1016/j.ifset.2012.07.001] [Citation(s) in RCA: 59] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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16
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Development of a novel bioactive packaging based on the incorporation of Lactobacillus sakei into sodium-caseinate films for controlling Listeria monocytogenes in foods. Food Res Int 2010. [DOI: 10.1016/j.foodres.2010.09.020] [Citation(s) in RCA: 84] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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17
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Protective effects of sorbitol during the vacuum drying of Lactobacillus helveticus: an FT-IR study. ANN MICROBIOL 2010. [DOI: 10.1007/s13213-010-0032-5] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022] Open
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