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Advances in Prebiotic Mannooligosaccharides. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100883] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Paucar-Carrión C, Espinoza-Monje M, Gutiérrez-Zamorano C, Sánchez-Alonzo K, Carvajal RI, Rogel-Castillo C, Sáez-Carrillo K, García-Cancino A. Incorporation of Limosilactobacillus fermentum UCO-979C with Anti- Helicobacter pylori and Immunomodulatory Activities in Various Ice Cream Bases. Foods 2022; 11:foods11030333. [PMID: 35159484 PMCID: PMC8834266 DOI: 10.3390/foods11030333] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2021] [Revised: 01/17/2022] [Accepted: 01/17/2022] [Indexed: 12/15/2022] Open
Abstract
Limosilactobacillus fermentum UCO-979C is a probiotic strain possessing anti-Helicobacter pylori and immunomodulatory activity. The aim of this work was to examine if this strain maintains its probiotic properties and its viability when added to dairy-based ice creams (cookies and cream, Greek yogurt, and chocolate with brownie) or to fruit-based ice creams (pineapple and raspberry) stored at −18 °C for 90 days. The probiotic anti-H. pylori activity using the well diffusion test, its immunomodulatory activity was measured using transforming growth factor beta 1 (TGF-β1) cytokine production by human gastric adenocarcinoma (AGS) cells, and its viability was measured using the microdrop technique. Assays were performed in triplicate. The L. fermentum UCO-979C strain maintained strong anti-H. pylori activity in dairy-based ice creams and mild activity in fruit-based ice cream. The production of pro-inflammatory cytokine TGF-β1 on AGS cells was higher in the probiotic recovered from Greek yogurt ice cream, maintaining a viability exceeding 107 colony-forming units/mL. The addition of the probiotic to ice creams did not significantly influence the physicochemical properties of the product. These data show the great potential of the L. fermentum UCO-979C strain in producing probiotic dairy-based and fruit-based ice creams.
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Affiliation(s)
- Cristina Paucar-Carrión
- Laboratory of Bacterial Pathogenicity, Department of Microbiology, Faculty of Biological Sciences, Universidad de Concepción, Concepción 4070386, Chile; (C.P.-C.); (M.E.-M.); (C.G.-Z.); (K.S.-A.); (R.I.C.)
| | - Marcela Espinoza-Monje
- Laboratory of Bacterial Pathogenicity, Department of Microbiology, Faculty of Biological Sciences, Universidad de Concepción, Concepción 4070386, Chile; (C.P.-C.); (M.E.-M.); (C.G.-Z.); (K.S.-A.); (R.I.C.)
| | - Cristian Gutiérrez-Zamorano
- Laboratory of Bacterial Pathogenicity, Department of Microbiology, Faculty of Biological Sciences, Universidad de Concepción, Concepción 4070386, Chile; (C.P.-C.); (M.E.-M.); (C.G.-Z.); (K.S.-A.); (R.I.C.)
| | - Kimberly Sánchez-Alonzo
- Laboratory of Bacterial Pathogenicity, Department of Microbiology, Faculty of Biological Sciences, Universidad de Concepción, Concepción 4070386, Chile; (C.P.-C.); (M.E.-M.); (C.G.-Z.); (K.S.-A.); (R.I.C.)
| | - Romina I. Carvajal
- Laboratory of Bacterial Pathogenicity, Department of Microbiology, Faculty of Biological Sciences, Universidad de Concepción, Concepción 4070386, Chile; (C.P.-C.); (M.E.-M.); (C.G.-Z.); (K.S.-A.); (R.I.C.)
| | - Cristian Rogel-Castillo
- Department of Food Science and Technology, Faculty of Pharmacy, Universidad de Concepción, Concepción 4070386, Chile;
| | - Katia Sáez-Carrillo
- Department of Statistics, Faculty of Physical and Mathematical Sciences, Universidad de Concepción, Concepción 4070386, Chile;
| | - Apolinaria García-Cancino
- Laboratory of Bacterial Pathogenicity, Department of Microbiology, Faculty of Biological Sciences, Universidad de Concepción, Concepción 4070386, Chile; (C.P.-C.); (M.E.-M.); (C.G.-Z.); (K.S.-A.); (R.I.C.)
- Correspondence: ; Tel.: +56-41-2204144; Fax: +56-41-2245975
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Non-enzymatically hydrolyzed guar gum and orange peel fibre together stabilize the low-fat, set-type yogurt: A techno-functional study. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107100] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Zoumpopoulou G, Ioannou M, Anastasiou R, Antoniou A, Alexandraki V, Papadimitriou K, Moschopoulou E, Tsakalidou E. Kaimaki ice cream as a vehicle for Limosilactobacillus fermentum ACA-DC 179 to exert potential probiotic effects: Overview of strain stability and final product quality. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105177] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Vijay S, Vikraman S, Mary PR, Chauhan AS, Kapoor M. Osmotic infusion of
Lactiplantibacillus plantarum
and
Lacticaseibacillus casei
in cut pineapple matrix: Optimization, survival under gastrointestinal stress, and storage stability studies. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15132] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Silpa Vijay
- Department of Protein Chemistry and Technology CSIR‐Central Food Technological Research Institute Mysuru India
| | - Sruthi Vikraman
- Department of Protein Chemistry and Technology CSIR‐Central Food Technological Research Institute Mysuru India
| | - Priyanka Rose Mary
- Department of Protein Chemistry and Technology CSIR‐Central Food Technological Research Institute Mysuru India
- Academy of Scientific and Innovative Research (AcSIR) CSIR‐Human Resource Development Centre (CSIR‐HRDC) Campus Ghaziabad UP India
| | - Attar Singh Chauhan
- Academy of Scientific and Innovative Research (AcSIR) CSIR‐Human Resource Development Centre (CSIR‐HRDC) Campus Ghaziabad UP India
- Department of Fruit and Vegetable Technology CSIR‐Central Food Technological Research Institute Mysuru India
| | - Mukesh Kapoor
- Department of Protein Chemistry and Technology CSIR‐Central Food Technological Research Institute Mysuru India
- Academy of Scientific and Innovative Research (AcSIR) CSIR‐Human Resource Development Centre (CSIR‐HRDC) Campus Ghaziabad UP India
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Shelke G, Kad V, Yenge G, Desai S, Kakde S. Utilization of jamun pomace as functional ingredients to enhance the physico‐chemical and sensory characteristics of ice cream. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14736] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ganesh Shelke
- Department of Agricultural Process Engineering Dr. ASCAE&T Mahatma Phule Agricultural University Rahuri India
| | - Vikram Kad
- Department of Agricultural Process Engineering Dr. ASCAE&T Mahatma Phule Agricultural University Rahuri India
| | - Govind Yenge
- Department of Agricultural Process Engineering Dr. ASCAE&T Mahatma Phule Agricultural University Rahuri India
| | - Shivani Desai
- Department of Agricultural Process Engineering Dr. ASCAE&T Mahatma Phule Agricultural University Rahuri India
| | - Sudama Kakde
- Department of Agricultural Process Engineering Dr. ASCAE&T Mahatma Phule Agricultural University Rahuri India
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