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Heydari S, Hosseini SE, Mortazavian AM, Taheri S. Extraction of bioactive peptides produced in probiotic yoghurt and determination of their biological activities. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105544] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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2
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Heydari S, Hosseini SE, Mortazavian AM, Taheri S. Biochemical, microbiological, and sensory properties of probiotic yogurt made from Iranian native strains compared to commercial strains. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15021] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Somayeh Heydari
- Department of Food Science and Technology, Science and Research Branch Islamic Azad University Tehran Iran
| | - Seyed Ebrahim Hosseini
- Department of Food Science and Technology, Science and Research Branch Islamic Azad University Tehran Iran
| | - Amir M. Mortazavian
- Food Safety Research Center Shahid Beheshti University of Medical Sciences Tehran Iran
| | - Salman Taheri
- Chemistry and Chemical Engineering Research Center of Iran Tehran Iran
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Preliminary Screening of Growth and Viability of 10 Strains of Bifidobacterium spp.: Effect of Media Composition. FERMENTATION-BASEL 2019. [DOI: 10.3390/fermentation5020038] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Lactic acid bacteria (LAB) alone or with special adjunct probiotic strains are inevitable for the preparation of specific functional foods. Moreover, because of their growth and metabolism, final products are preserved for a certain time. Thus, in this work, growth and metabolic activity of novel animal origin isolates and culture collection strains of Bifidobacterium spp. were investigated. The influence of milk media (reconstituted or ultra-high-temperature (UHT) milk), compared with synthetic modified Wilkins–Chalgren (WCH) broth under aerobic conditions was investigated. All tested bifidobacterial strains (n = 10) were grown well (1–2 log colony-forming units (CFU)/mL for 24 h at 37 °C) in all substrates and levels higher than 5 log CFU/mL remained during the cold storage period. Generally, different substrates determined almost the same maximal population densities (MPD) after 24 h that range within the average values of 8.96 ± 0.43 log CFU/mL, 8.87 ± 0.52 log CFU/mL, and 8.75 ± 0.54 log CFU/mL in reconstituted milk, UHT milk, and WCH broth, respectively. After 28 days of storage, the pH levels in milk media and broth were reduced to 4.50–5.60 and 4.60–4.90, respectively, representing a decrease of 0.8–2.13 units.
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Fischer C, Kleinschmidt T. Synthesis of Galactooligosaccharides in Milk and Whey: A Review. Compr Rev Food Sci Food Saf 2018; 17:678-697. [DOI: 10.1111/1541-4337.12344] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2017] [Revised: 02/08/2018] [Accepted: 02/09/2018] [Indexed: 01/17/2023]
Affiliation(s)
- Christin Fischer
- Dept. of Applied Biosciences and Process Engineering; Anhalt Univ. of Applied Sciences; Bernburger Str. 55 06366 Köthen Germany
| | - Thomas Kleinschmidt
- Dept. of Applied Biosciences and Process Engineering; Anhalt Univ. of Applied Sciences; Bernburger Str. 55 06366 Köthen Germany
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Heydari S, Amiri-Rigi A, Ehsani MR, Mohammadifar MA, Khorshidian N, Koushki MR, Mortazavian AM. Rheological behaviour, sensory properties and syneresis of probiotic yoghurt supplemented with various prebiotics. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12491] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Somayeh Heydari
- Department of Food Science and Technology; Faculty of Food Science and Technology, Science and Research Branch; Islamic Azad University; Tehran Iran
| | - Atefeh Amiri-Rigi
- Food Colloids and Rheology Lab.; Department of Food Science and Technology; Faculty of Agriculture; Tarbiat Modares University; Tehran Iran
| | - Mohammad Reza Ehsani
- Department of Food Science and Technology; Faculty of Food Science and Technology, Science and Research Branch; Islamic Azad University; Tehran Iran
| | - Mohammad Amin Mohammadifar
- Research Group for Food Production Engineering; National Food Institute; Technical University of Denmark; SøltoftsPlads 2800 Kgs. Lyngby Denmark
| | - Nasim Khorshidian
- Food (Salt) Safety Research Center; School of Nutrition and Food Sciences; Semnan University of Medical Sciences; Semnan Iran
- 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; PO Box 19395-4741 Tehran Iran
| | - Mohammad Reza Koushki
- Department of Food Technology Research; Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute; Shahid Beheshti University of Medical Sciences; Tehran Iran
| | - Amir Mohammad Mortazavian
- 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; PO Box 19395-4741 Tehran Iran
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Fernandez MA, Panahi S, Daniel N, Tremblay A, Marette A. Yogurt and Cardiometabolic Diseases: A Critical Review of Potential Mechanisms. Adv Nutr 2017; 8:812-829. [PMID: 29141967 PMCID: PMC5682997 DOI: 10.3945/an.116.013946] [Citation(s) in RCA: 56] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
Abstract
Associations between yogurt intake and risk of diet-related cardiometabolic diseases (CMDs) have been the subject of recent research in epidemiologic nutrition. A healthy dietary pattern has been identified as a pillar for the prevention of weight gain and CMDs. Epidemiologic studies suggest that yogurt consumption is linked to healthy dietary patterns, lifestyles, and reduced risk of CMDs, particularly type 2 diabetes. However, to our knowledge, few to no randomized controlled trials have investigated yogurt intake in relation to cardiometabolic clinical outcomes. Furthermore, there has been little attempt to clarify the mechanisms that underlie the potential beneficial effects of yogurt consumption on CMDs. Yogurt is a nutrient-dense dairy food and has been suggested to reduce weight gain and prevent CMDs by contributing to intakes of protein, calcium, bioactive lipids, and several other micronutrients. In addition, fermentation with bacterial strains generates bioactive peptides, resulting in a potentially greater beneficial effect of yogurt on metabolic health than nonfermented dairy products such as milk. To date, there is little concrete evidence that the mechanisms proposed in observational studies to explain positive results of yogurt on CMDs or parameters are valid. Many proposed mechanisms are based on assumptions that commercial yogurts contain strain-specific probiotics, that viable yogurt cultures are present in adequate quantities, and that yogurt provides a minimum threshold dose of nutrients or bioactive components capable of exerting a physiologic effect. Therefore, the primary objective of this review is to investigate the plausibility of potential mechanisms commonly cited in the literature in order to shed light on the inverse associations reported between yogurt intake and various cardiometabolic health parameters that are related to its nutrient profile, bacterial constituents, and food matrix. This article reviews current gaps and challenges in identifying such mechanisms and provides a perspective on the research agenda to validate the proposed role of yogurt in protecting against CMDs.
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Affiliation(s)
- Melissa Anne Fernandez
- Heart and Lung Institute of Quebec, Laval University, Quebec, Canada
- Institute of Nutrition and Functional Foods, Laval University, Quebec, Canada
- School of Nutrition, Faculty of Agriculture and Food Sciences, Laval University, Quebec, Canada
| | - Shirin Panahi
- Department of Kinesiology, Laval University, Quebec, Canada
| | - Noémie Daniel
- Heart and Lung Institute of Quebec, Laval University, Quebec, Canada
- Institute of Nutrition and Functional Foods, Laval University, Quebec, Canada
- School of Nutrition, Faculty of Agriculture and Food Sciences, Laval University, Quebec, Canada
| | - Angelo Tremblay
- Heart and Lung Institute of Quebec, Laval University, Quebec, Canada
- School of Nutrition, Faculty of Agriculture and Food Sciences, Laval University, Quebec, Canada
- Department of Kinesiology, Laval University, Quebec, Canada
| | - André Marette
- Heart and Lung Institute of Quebec, Laval University, Quebec, Canada
- Institute of Nutrition and Functional Foods, Laval University, Quebec, Canada
- Department of Medicine, Faculty of Medicine, Laval University, Quebec, Canada
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Kurtuldu O, Ozcan T. Effect of β-glucan on the properties of probiotic set yoghurt withBifidobacterium animalissubsp.lactisstrain Bb-12. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12414] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Okan Kurtuldu
- Department of Food Engineering; Uludag University; 16059 Gorukle Bursa Turkey
| | - Tulay Ozcan
- Department of Food Engineering; Uludag University; 16059 Gorukle Bursa Turkey
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Vénica CI, Wolf IV, Bergamini CV, Perotti MC. Influence of lactose hydrolysis on galacto-oligosaccharides, lactose, volatile profile and physicochemical parameters of different yogurt varieties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:4929-4939. [PMID: 27342764 DOI: 10.1002/jsfa.7870] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/14/2016] [Revised: 05/20/2016] [Accepted: 06/20/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND Different types of reduced-lactose yogurt, obtained by lactose hydrolysis using β-galactosidase enzyme, are commercially available. The breakdown of lactose modifies the carbohydrate profile, including the production of prebiotic galacto-oligosaccharides (GOS), which could affect the survival and activity of starter and probiotic cultures and the parameters of yogurt quality. The extension of these changes is dependent on the yogurt matrix composition. This study aimed to evaluate the influence of lactose hydrolysis on GOS, lactose, volatile profile and physicochemical parameters of different yogurt varieties during storage. RESULTS The presence of β-galactosidase enzyme did not affect either the global composition or the survival of cultures. Overall, the hydrolyzed products had lower acidity than traditional ones. GOS were found at similar levels in fresh hydrolyzed yogurts, whereas in traditional yogurts they were not detected. The proportion of ketones, acids and aldehydes seems to be more dependent on yogurt variety than on addition of the enzyme. Likewise, the storage period affected the volatile fraction to different degree; the increase in acid compounds was more pronounced in hydrolyzed than in traditional yogurts. CONCLUSION This work shows that it is possible to obtain different varieties of reduced-lactose yogurt, some of them with additional benefits to health such as reduced fat, reduced calories, added with probiotic/inulin and enriched in GOS, with similar characteristics to traditional products. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Claudia I Vénica
- Instituto de Lactología Industrial (INLAIN), Universidad Nacional del Litoral/Consejo Nacional de Investigaciones Científicas y Técnicas (UNL/CONICET), Facultad de Ingeniería Química (FIQ), Santiago del Estero 2829, S3000AOM, Santa Fe, Argentina.
| | - Irma V Wolf
- Instituto de Lactología Industrial (INLAIN), Universidad Nacional del Litoral/Consejo Nacional de Investigaciones Científicas y Técnicas (UNL/CONICET), Facultad de Ingeniería Química (FIQ), Santiago del Estero 2829, S3000AOM, Santa Fe, Argentina
| | - Carina V Bergamini
- Instituto de Lactología Industrial (INLAIN), Universidad Nacional del Litoral/Consejo Nacional de Investigaciones Científicas y Técnicas (UNL/CONICET), Facultad de Ingeniería Química (FIQ), Santiago del Estero 2829, S3000AOM, Santa Fe, Argentina
| | - María C Perotti
- Instituto de Lactología Industrial (INLAIN), Universidad Nacional del Litoral/Consejo Nacional de Investigaciones Científicas y Técnicas (UNL/CONICET), Facultad de Ingeniería Química (FIQ), Santiago del Estero 2829, S3000AOM, Santa Fe, Argentina
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Dan T, Chen Y, Chen X, Sun C, Wang X, Wang J, Zhang H. Isolation and characterisation of a Lactobacillus delbrueckiisubsp. bulgaricusmutant with low H +-ATPase activity. INT J DAIRY TECHNOL 2015. [DOI: 10.1111/1471-0307.12228] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Tong Dan
- Key Laboratory of Dairy Biotechnology and Engineering; Education Ministry of China; Department of Food Science and Engineering; Inner Mongolia Agricultural University; Hohhot 010018 China
| | - Yongfu Chen
- Key Laboratory of Dairy Biotechnology and Engineering; Education Ministry of China; Department of Food Science and Engineering; Inner Mongolia Agricultural University; Hohhot 010018 China
| | - Xia Chen
- Key Laboratory of Dairy Biotechnology and Engineering; Education Ministry of China; Department of Food Science and Engineering; Inner Mongolia Agricultural University; Hohhot 010018 China
| | - Chunling Sun
- Key Laboratory of Dairy Biotechnology and Engineering; Education Ministry of China; Department of Food Science and Engineering; Inner Mongolia Agricultural University; Hohhot 010018 China
| | - Xueni Wang
- Key Laboratory of Dairy Biotechnology and Engineering; Education Ministry of China; Department of Food Science and Engineering; Inner Mongolia Agricultural University; Hohhot 010018 China
| | - Junguo Wang
- Key Laboratory of Dairy Biotechnology and Engineering; Education Ministry of China; Department of Food Science and Engineering; Inner Mongolia Agricultural University; Hohhot 010018 China
| | - Heping Zhang
- Key Laboratory of Dairy Biotechnology and Engineering; Education Ministry of China; Department of Food Science and Engineering; Inner Mongolia Agricultural University; Hohhot 010018 China
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Vénica CI, Bergamini CV, Rebechi SR, Perotti MC. Galacto-oligosaccharides formation during manufacture of different varieties of yogurt. Stability through storage. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.02.032] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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Dietary blueberry and bifidobacteria attenuate nonalcoholic fatty liver disease in rats by affecting SIRT1-mediated signaling pathway. OXIDATIVE MEDICINE AND CELLULAR LONGEVITY 2014; 2014:469059. [PMID: 25544867 PMCID: PMC4265704 DOI: 10.1155/2014/469059] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/22/2014] [Revised: 11/01/2014] [Accepted: 11/03/2014] [Indexed: 02/07/2023]
Abstract
NAFLD model rats were established and divided into NAFLD model (MG group), SIRT1 RNAi (SI group), blueberry juice (BJ group), blueberry juice + bifidobacteria (BJB group), blueberry juice + SIRT1 RNAi (BJSI group), and blueberry juice + bifidobacteria + SIRT1 RNAi groups (BJBSI group). A group with normal rats was a control group (CG). BJB group ameliorated NAFLD, which was better than BJ group (P < 0.05). The lipid accumulation was lower in CG, BJ, and BJB groups than that in MG, SI, BJSI, and BJBSI groups (P < 0.05). The levels of SIRT1 and PPAR-α were higher in CG, BJ, and BJB groups than those in MG, SI, BJSI, and BJBSI groups (P < 0.05). The levels of SREBP-1c were lower in CG, BJ, and BJB groups than those in MG, SI, BJSI, and BJBSI groups (P < 0.05). The biochemical indexes SOD, GSH, and HDL-c were improved from CG to BJB group (P < 0.05). Inversely, the levels of AST and ALT, TG, TC, LDL-c, and MDA were decreased from CG to BJB group (P < 0.05). These changes enhance antioxidative capability and biochemical index of rats. Blueberry juice and bifidobacteria improve NAFLD by activating SIRTI-mediating signaling pathway.
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Ozcan T, Kurtuldu O. Influence of Dietary Fiber Addition on the Properties of Probiotic Yogurt. ACTA ACUST UNITED AC 2014. [DOI: 10.7763/ijcea.2014.v5.417] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
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Beermann C, Hartung J. Physiological properties of milk ingredients released by fermentation. Food Funct 2013; 4:185-99. [PMID: 23111492 DOI: 10.1039/c2fo30153a] [Citation(s) in RCA: 53] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
The demand for health-promoting food ingredients rises within an increasing market worldwide. Different milks fermented with bacteria, yeasts, moulds or enzymes from animal, plant and microbial sources offer a broad range of possibilities to cover different health aspects with new bioactive components. By the fermentation process interesting ingredients are enriched and released from the matrix, like lactoferrin, micro-nutrients, CLA and sphingolipids or synthesized, such as exo-polysaccharides and bioactive peptides. In particular, milk derived bioactive peptides exert several important health-promoting activities, such as anti-hypertensive, anti-microbial, anti-oxidative, immune-modulatory, opioid and mineral-binding properties. Milk-fermentation processes with probiotic bacteria synergistically combine health supporting bacterial and milk ingredient aspects which include new therapeutic solutions concerning hypercholesterolemia, carcinogenic intoxications, treatment of diarrhea, reduction of intestine pathogens, and supporting natural immune defense. Especially, milk-proteins and associated bioactive peptides released during microbial or enzymatic fermentation of milk offer a broad spectrum of new functional properties, for instance anti-hypertensive, anti-microbial, anti-oxidative, immuno-modulatory, opioid and mineral-binding properties. This review aimed at discussing recent research activities on physiological purposes and technical process aspects of functional components from fermented milk with a specific focus on biofunctional peptides released from fermented milk proteins.
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Al-Sheraji SH, Ismail A, Manap MY, Mustafa S, Yusof RM. Viability and Activity of Bifidobacteria During Refrigerated Storage of Yoghurt ContainingMangifera pajangFibrous Polysaccharides. J Food Sci 2012; 77:M624-30. [DOI: 10.1111/j.1750-3841.2012.02955.x] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Lamsal BP. Production, health aspects and potential food uses of dairy prebiotic galactooligosaccharides. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2012; 92:2020-8. [PMID: 22538800 DOI: 10.1002/jsfa.5712] [Citation(s) in RCA: 84] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/25/2012] [Revised: 03/22/2012] [Accepted: 03/23/2012] [Indexed: 05/20/2023]
Abstract
Galactooligosaccharides are sugars composed of 3-10 molecules of galactose and glucose via a transgalactosylation reaction mediated by the enzyme β-galactosidase. Prebiotics are non-digestible food ingredients that pass through the upper digestive system relatively intact and ferment in the lower colon, producing short-chain fatty acids that support the growth of supplemented or indigenous colonic microbiota. Galactooligosaccharides and other prebiotic ingredients are increasingly being recognized as useful dietary tools for the modulation of the colonic microflora toward a healthy balance. Galactooligosaccharides compare well to other oligosaccharides in terms of their prebiotic, immunomodulation, and functional properties in foods. This review elucidates the galactooligosaccharide production process from refined lactose and/or cheese whey permeates, galactooligosaccharide market share and economic value, their health properties, and potential food applications.
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Affiliation(s)
- Buddhi P Lamsal
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, USA.
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Liu GX, Kong J, Lu WW, Kong WT, Tian H, Tian XY, Huo GC. β-Galactosidase with transgalactosylation activity from Lactobacillus fermentum K4. J Dairy Sci 2012; 94:5811-20. [PMID: 22118071 DOI: 10.3168/jds.2011-4479] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2011] [Accepted: 09/05/2011] [Indexed: 11/19/2022]
Abstract
The LacLM β-galactosidase of Lactobacillus fermentum K4 is encoded by 2 consecutive genes, lacL (large subunit) and lacM (small subunit), that share 17 overlapping nucleotides. Phylogenetic analysis revealed that this enzyme was closely related to other Lactobacillus β-galactosidases and provided significant insight into its common and distinct characteristics. We cloned both the lacL and lacM genes of L. fermentum K4 and heterologously expressed each in Escherichia coli, although the recombinant enzyme was only functional when both were expressed on the same plasmid. We evaluated the enzymatic properties of this species-specific LacLM β-galactosidase and discovered that it acts as both a hydrolase, bioconverting lactose into glucose and galactose, and a transgalactosylase, generating prebiotic galacto-oligosaccharides (GOS). The recombinant β-galactosidase showed a broad pH optimum and stability around neutral pH. The optimal temperature and Michaelis constant (K(m)) for the substrates o-nitrophenyl-β-D-galactopyranoside and lactose were, respectively, 40°C and 45 to 50°C and 1.31 mM and 27 mM. The enzyme activity was stimulated by some cations such as Na⁺, K⁺, and Mg²⁺. In addition, activity was also enhanced by ethanol (15%, wt/vol). The transgalactosylation activity of L. fermentum K4 β-galactosidase effectively and rapidly generated GOS, up to 37% of the total sugars from the reaction. Collectively, our results suggested that the β-galactosidase from L. fermentum K4 could be exploited for the formation of GOS.
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Affiliation(s)
- G X Liu
- State Key Laboratory of Dairy Science, Northeast Agricultural University, Ministry of Education, No. 59 Mucai Street, Xiangfang District, Harbin, Heilongjiang Province 150030, China
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Gupta S, Abu-Ghannam N. Probiotic Fermentation of Plant Based Products: Possibilities and Opportunities. Crit Rev Food Sci Nutr 2012; 52:183-99. [DOI: 10.1080/10408398.2010.499779] [Citation(s) in RCA: 78] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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Nguyen TMP, Lee YK, Zhou W. Effect of high intensity ultrasound on carbohydrate metabolism of bifidobacteria in milk fermentation. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.07.108] [Citation(s) in RCA: 69] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Synthesis of galacto-oligosaccharides at very high lactose concentrations with immobilized β-galactosidases from Aspergillus oryzae. Process Biochem 2011. [DOI: 10.1016/j.procbio.2010.08.018] [Citation(s) in RCA: 91] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Otieno DO. Synthesis of β-Galactooligosaccharides from Lactose Using Microbial β-Galactosidases. Compr Rev Food Sci Food Saf 2010; 9:471-482. [PMID: 33467831 DOI: 10.1111/j.1541-4337.2010.00121.x] [Citation(s) in RCA: 68] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Galactooligosaccharides (GOSs) are nondigestible oligosaccharides and are comprised of 2 to 20 molecules of galactose and 1 molecule of glucose. They are recognized as important prebiotics for their stimulation of the proliferation of intestinal lactic acid bacteria and bifidobacteria. Therefore, they beneficially affect the host by selectively stimulating the growth and/or activity of a limited number of gastrointestinal microbes (probiotics) that confer health benefits. Prebiotics and probiotics have only recently been recognized as contributors to human health. A GOS can be produced by a series of enzymatic reactions catalyzed by β-galactosidase, where the glycosyl group of one or more D-galactosyl units is transferred onto the D-galactose moiety of lactose, in a process known as transgalactosylation. Microbes can be used as a source for the β-galactosidase enzyme or as agents to produce GOS molecules. Commercial β-galactosidase enzymes also do have a great potential for their use in GOS synthesis. These transgalactosyl reactions, which could find useful application in the dairy as well as the larger food industry, have not been fully exploited. A better understanding of the enzyme reaction as well as improved analytical techniques for GOS measurements are important in achieving this worthwhile objective.
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Affiliation(s)
- Daniel Obed Otieno
- Author is with Bioenergy and Bioproducts Engineering Laboratories-BSEL, Washington State Univ., TriCities Campus, 2710 Univ. Drive, Richland, WA 99354, U.S.A. Direct inquiries to author Otieno (E-mail: )
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Chen Y, Wang Z, Chen X, Liu Y, Zhang H, Sun T. Identification of angiotensin I-converting enzyme inhibitory peptides from koumiss, a traditional fermented mare's milk. J Dairy Sci 2010; 93:884-92. [DOI: 10.3168/jds.2009-2672] [Citation(s) in RCA: 78] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2009] [Accepted: 11/27/2009] [Indexed: 11/19/2022]
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Abe F, Tomita S, Yaeshima T, Iwatsuki K. Effect of production conditions on the stability of a human bifidobacterial speciesBifidobacterium longumin yogurt. Lett Appl Microbiol 2009; 49:715-20. [DOI: 10.1111/j.1472-765x.2009.02719.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Principato M, Boyle T, Njoroge J, Jones RL, O'Donnell M. Effect of thermal processing during yogurt production upon the detection of staphylococcal enterotoxin B. J Food Prot 2009; 72:2212-6. [PMID: 19833049 DOI: 10.4315/0362-028x-72.10.2212] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
This research was conducted to examine the inherent properties of yogurt contaminated with staphylococcal enterotoxin B (SEB). Two types of yogurts were produced for this study. Type I yogurts were produced by adding SEB at the start of yogurt production, and type II yogurts were produced by adding SEB after the milk base had been boiled. Biochemical characteristics inherent to yogurt, including pH, lactic acid and acetaldehyde concentrations, were analyzed weekly for each batch beginning at a time just after production and throughout a storage period of at least 4 weeks. The presence of toxin during yogurt production did not result in any significant biochemical or physical changes in yogurt. However, we were unable to detect SEB toxin in type I yogurt using a commercially available enzyme-linked immunosorbent assay (ELISA). In contrast, SEB was easily detectable by our ELISA in type II yogurt samples. Higher levels of SEB were recovered from type II yogurt that had been stored for 1 week than from type II yogurt that had been stored for any other length of time. These results indicate that the biochemical characteristics of yogurt did not change significantly (relative to control yogurt) in the presence of either thermally processed SEB or native SEB. However, the ability to detect SEB by ELISA was dependent on whether the toxin had been processed.
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Affiliation(s)
- Maryann Principato
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 8301 Muirkirk Road, Laurel, Maryland 20708, USA.
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Chen Y, Sun T, Wang J, Airden C, Bai M, Zhang H. Comparison of nutrition and microbiological compositions between two types of fermented milk from Tibet in China. Int J Food Sci Nutr 2009; 60 Suppl 7:243-50. [DOI: 10.1080/09637480903005540] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Martínez-Villaluenga C, Cardelle-Cobas A, Corzo N, Olano A. Study of galactooligosaccharide composition in commercial fermented milks. J Food Compost Anal 2008. [DOI: 10.1016/j.jfca.2008.05.008] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Van Den Broek LA, Voragen AG. Bifidobacterium glycoside hydrolases and (potential) prebiotics. INNOV FOOD SCI EMERG 2008. [DOI: 10.1016/j.ifset.2007.12.006] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Zhang H, Xu J, Wang J, Menghebilige, Sun T, Li H, Guo M. A survey on chemical and microbiological composition of kurut, naturally fermented yak milk from Qinghai in China. Food Control 2008. [DOI: 10.1016/j.foodcont.2007.06.010] [Citation(s) in RCA: 53] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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van den Broek LAM, Hinz SWA, Beldman G, Vincken JP, Voragen AGJ. Bifidobacterium carbohydrases-their role in breakdown and synthesis of (potential) prebiotics. Mol Nutr Food Res 2008; 52:146-63. [PMID: 18040988 DOI: 10.1002/mnfr.200700121] [Citation(s) in RCA: 120] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
There is an increasing interest to positively influence the human intestinal microbiota through the diet by the use of prebiotics and/or probiotics. It is anticipated that this will balance the microbial composition in the gastrointestinal tract in favor of health promoting genera such as Bifidobacterium and Lactobacillus. Carbohydrates like non-digestible oligosaccharides are potential prebiotics. To understand how these bacteria can grow on these carbon sources, knowledge of the carbohydrate-modifying enzymes is needed. Little is known about the carbohydrate-modifying enzymes of bifidobacteria. The genome sequence of Bifidobacterium adolescentis and Bifidobacterium longum biotype longum has been completed and it was observed that for B. longum biotype longum more than 8% of the annotated genes were involved in carbohydrate metabolism. In addition more sequence data of individual carbohydrases from other Bifidobacterium spp. became available. Besides the degradation of (potential) prebiotics by bifidobacterial glycoside hydrolases, we will focus in this review on the possibilities to produce new classes of non-digestible oligosaccharides by showing the presence and (transglycosylation) activity of the most important carbohydrate modifying enzymes in bifidobacteria. Approaches to use and improve carbohydrate-modifying enzymes in prebiotic design will be discussed.
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Sakai T, Tsuji H, Shibata S, Hayakawa K, Matsumoto K. Repeated-batch production of galactooligosaccharides from lactose at high concentration by using alginate-immobilized cells of Sporobolomyces singularis YIT 10047. J GEN APPL MICROBIOL 2008; 54:285-93. [DOI: 10.2323/jgam.54.285] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Kabeir BM, Abd-Aziz S, Muhammad K, Shuhaimi M, Yazid AM. Growth of Bifidobacterium longum BB536 in medida (fermented cereal porridge) and their survival during refrigerated storage. Lett Appl Microbiol 2005; 41:125-31. [PMID: 16033508 DOI: 10.1111/j.1472-765x.2005.01735.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
AIMS To develop medida, a Sudanese fermented thin porridge as a probiotic dietary adjunct with high total solids. METHODS AND RESULTS Fifteen per cent brown rice flour of 2-day-old malted paddy and skim milk were used for formulation. Levels of 2.25, 4.5 and 10% of added skim milk were studied. The initial pH was 6.7 and fermentation was run to a final pH of 4.4 using culture of Bifidobacterium longum BB 536. The highest count of 9.9 +/- 0.07 log CFU ml(-1) was obtained with 10% of added skim milk. The total solids at this level was 21%, 11.1 times more compared with the traditionally prepared medida using un-malted brown rice. The viscosity was low and the flowing characteristic was stable. The final productions of lactic and acetic acids were 56.8 +/- 0.80 and 56.3 +/- 2.00 mumol ml(-1) respectively. The high ratio of acetate to lactate decreased as fermentation continues due to the increase in the rate of lactate production. Under refrigerated storage the count of B. longum BB 536 remained relatively stable during the first week (9.7 +/- 0.10 log CFU ml(-1)) then subsequently decreased by 0.9 log CFU ml(-1) in the following week. CONCLUSIONS The results of this study demonstrated that fermented medida made from malted brown rice is a suitable food system for the delivery of B. longum BB 536 with a relatively stable shelf life. SIGNIFICANCE AND IMPACT OF THE STUDY The present study is the first attempt to prepare fermented medida from malted flour with bifidobacteria having the highest total solids while still maintaining the flowing characteristics. Previous studies on medida did not go beyond the use of alpha amylase enzyme and pure lactic acid bacteria isolates from spontaneously fermented dough.
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Affiliation(s)
- B M Kabeir
- Department of Food Technology, Faculty of Food Science and Biotechnology, Universiti Putra Malaysia, Selangor, Malaysia
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Martı́n-Diana A, Janer C, Peláez C, Requena T. Development of a fermented goat's milk containing probiotic bacteria. Int Dairy J 2003. [DOI: 10.1016/s0958-6946(03)00117-1] [Citation(s) in RCA: 67] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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