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Cardoso PIFDC, Grisi CVB, Vieira ÉDA, de Almeida DKL, Cardarelli HR. Cereal flours with Bacillus coagulans and beta-glucan: Technological properties and sensory acceptability. Food Chem 2024; 448:139146. [PMID: 38569414 DOI: 10.1016/j.foodchem.2024.139146] [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: 09/26/2023] [Revised: 03/21/2024] [Accepted: 03/24/2024] [Indexed: 04/05/2024]
Abstract
This study aimed to develop three formulations of cereal flours: control cereal flour (CCF), probiotic cereal flour (PCF), and symbiotic cereal flour (SCF), and porridges from the flours were manufactured as a functional food. No significant differences were observed in the microbiological quality and the color of the flours for 150 days. The technological and functional potential of the flours were variously improved with the addition of Bacillus coagulans as a probiotic and beta-glucan as a prebiotic. The addition of beta-glucan fiber did not change the viability of the probiotic, which was higher than 7.45 log CFU/g for SCF and 7.13 log CFU/g for PCF until the end of the storage period. All porridge samples showed non-Newtonian fluid behavior with pseudoplastic characteristics; and the PCF and SCF porridges differed regarding the parameters of hardness (1.10 to 1.38 N), adhesiveness (5.88 to 8.86 mJ), cohesiveness (0.78 to 0.95) and gumminess (0.93 to 1.52 N) over time. The addition of the beta-glucan prebiotic interfered with these attributes due to its gelling capacity in the presence of water. The PCF obtained the best sensory acceptance scores when compared to the other formulations. The addition of Bacillus coagulans and beta-glucan did not interfere with thermographic behavior. The SCF differed in the observed crystallinity parameters from CCF and PCF, with the presence of larger solids and agglomerates.
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Affiliation(s)
- Paula Izabela Felinto da Costa Cardoso
- Postgraduation Program in Food Science and Technology, Department of Food Engineering, Technology Center, Federal University of Paraiba, João Pessoa, Brazil
| | | | - Érica de Andrade Vieira
- Postgraduation Program in Food Science and Technology, Department of Food Engineering, Technology Center, Federal University of Paraiba, João Pessoa, Brazil
| | - Dayanne Kelly Lopes de Almeida
- Department of Food Technology, Center for Technology and Regional Development, Federal University of Paraiba, João Pessoa, PB, Brazil
| | - Haíssa Roberta Cardarelli
- Postgraduation Program in Food Science and Technology, Department of Food Engineering, Technology Center, Federal University of Paraiba, João Pessoa, Brazil; Department of Food Technology, Center for Technology and Regional Development, Federal University of Paraiba, João Pessoa, PB, Brazil.
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Shams M, Esmaeili F, Sadeghi S, Shanaki-Bavarsad M, Seyyed Ebrahimi SS, Hashemnia SMR, Tajabadi-Ebrahimi M, Emamgholipour S, Shanaki M. Bacillus coagulans T4 and Lactobacillus paracasei TD3 Ameliorate Skeletal Muscle Oxidative Stress and Inflammation in High-Fat Diet-Fed C57BL/6J Mice. IRANIAN JOURNAL OF PHARMACEUTICAL RESEARCH : IJPR 2023; 22:e135249. [PMID: 38116571 PMCID: PMC10728858 DOI: 10.5812/ijpr-135249] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/28/2023] [Revised: 06/03/2023] [Accepted: 07/03/2023] [Indexed: 12/21/2023]
Abstract
Background This study aims to investigate the effects of Bacillus coagulans T4 and Lactobacillus paracasei TD3 probiotics on skeletal muscle inflammation and oxidative stress in C57BL/6J mice fed a high-fat diet (HFD). Methods Probiotics B. coagulans T4, and L. paracasei TD3 were administered to male C57BL/6J mice fed with HFD. The gene expression of macrophage infiltration markers, inflammatory cytokines, and oxidative stress indicators in the muscle tissue was investigated. Results Treatment with B. coagulans T4 and L. paracasei TD3 reduced macrophage infiltration, accompanied by a decrease in the expression of monocyte chemoattractant protein-1 (MCP-1) and an increase in the expression of interleukin (IL)-10. On the other hand, L. paracasei TD3 decreased malondialdehyde (MDA) while B. coagulans T4 decreased carbonyl and increased catalase activity. Conclusions Treatment with probiotics B. coagulans T4 and L. paracasei TD3 partially ameliorated obesity-induced skeletal muscle inflammation in HFD-fed mice.
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Affiliation(s)
- Masoumeh Shams
- Department of Medical Laboratory Sciences, School of Allied Medical Science, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Fataneh Esmaeili
- Department of Clinical Biochemistry, Faculty of Medicine, Tehran University of Medical Sciences Tehran, Iran
| | - Samira Sadeghi
- Department of Medical Laboratory Sciences, School of Allied Medical Science, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Mahsa Shanaki-Bavarsad
- Department of Neurology, Memory and Aging Center, University of California San Francisco, San Francisco, CA, USA
| | - Shadi Sadat Seyyed Ebrahimi
- Department of Clinical Biochemistry, Faculty of Medicine, Tehran University of Medical Sciences Tehran, Iran
| | | | | | - Solaleh Emamgholipour
- Department of Clinical Biochemistry, School of Medicine, Tehran University of Medical Sciences, Tehran, Iran
| | - Mehrnoosh Shanaki
- Department of Medical Laboratory Sciences, School of Allied Medical Science, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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Oba S, Yildirim T, Karataş ŞM. Probiotics Safety Aspect of Functional Foods. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2022. [DOI: 10.1080/15428052.2022.2135156] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Sirin Oba
- Department of Food Processing, Suluova Vocational School, Amasya University, Amasya, Turkey
| | - Tugce Yildirim
- Department of Biotechnology, Institution of Science, Amasya University, Amasya, Turkey
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Silva R, Pimentel TC, Eustáquio de Matos Junior F, Esmerino EA, Freitas MQ, Fávaro-Trindade CS, Silva MC, Cruz AG. Microencapsulation with spray-chilling as an innovative strategy for probiotic low sodium requeijão cremoso processed cheese processing. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2021.101517] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Urtasun R, Díaz-Gómez J, Araña M, Pajares MJ, Oneca M, Torre P, Jiménez M, Munilla G, Barajas M, Encío I. A Combination of Apple Vinegar Drink with Bacillus coagulans Ameliorates High Fat Diet-Induced Body Weight Gain, Insulin Resistance and Hepatic Steatosis. Nutrients 2020; 12:nu12092504. [PMID: 32825073 PMCID: PMC7551919 DOI: 10.3390/nu12092504] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2020] [Revised: 08/15/2020] [Accepted: 08/17/2020] [Indexed: 02/07/2023] Open
Abstract
Obesity is a worldwide epidemic characterized by excessive fat accumulation, associated with multiple comorbidities and complications. Emerging evidence points to gut microbiome as a driving force in the pathogenesis of obesity. Vinegar intake, a traditional remedy source of exogenous acetate, has been shown to improve glycemic control and to have anti-obesity effects. New functional foods may be developed by supplementing traditional food with probiotics. B. coagulans is a suitable choice because of its resistance to high temperatures. To analyze the possible synergic effect of Vinegar and B. coagulans against the metabolic alterations induced by a high fat diet (HFD), we fed twelve-week-old C57BL/6 mice with HFD for 5 weeks after 2 weeks of acclimation on a normal diet. Then, food intake, body weight, blood biochemical parameters, histology and liver inflammatory markers were analyzed. Although vinegar drink, either alone or supplemented with B. coagulans, reduced food intake, attenuated body weight gain and enhanced glucose tolerance, only the supplemented drink improved the lipid serum profile and prevented hepatic HFD-induced overexpression of CD36, IL-1β, IL-6, LXR and SREBP, thus reducing lipid deposition in the liver. The beneficial properties of the B. coagulans-supplemented vinegar appear to be mediated by a reduction in insulin and leptin circulating levels.
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Affiliation(s)
- Raquel Urtasun
- Biochemistry Area, Department of Health Science, Public University of Navarre, 31008 Pamplona, Spain; (R.U.); (M.A.); (M.J.P.); (M.O.)
| | - Joana Díaz-Gómez
- Ecovinal S.L., Pol. Ind Gobella, 1, 31589 Sartaguda, Spain; (J.D.-G.); (G.M.)
| | - Miriam Araña
- Biochemistry Area, Department of Health Science, Public University of Navarre, 31008 Pamplona, Spain; (R.U.); (M.A.); (M.J.P.); (M.O.)
| | - María José Pajares
- Biochemistry Area, Department of Health Science, Public University of Navarre, 31008 Pamplona, Spain; (R.U.); (M.A.); (M.J.P.); (M.O.)
- Navarre’s Health Research Institute (IdiSNA), 31008 Pamplona, Spain
| | - María Oneca
- Biochemistry Area, Department of Health Science, Public University of Navarre, 31008 Pamplona, Spain; (R.U.); (M.A.); (M.J.P.); (M.O.)
| | - Paloma Torre
- Nutrition and Bromatology area, Department of Natural Sciences, Public University of Navarre, 31006 Pamplona, Spain;
| | - Maddalen Jiménez
- Division of Hematological-Oncology, CIMA, University of Navarre, 31006 Pamplona, Spain;
| | - Germán Munilla
- Ecovinal S.L., Pol. Ind Gobella, 1, 31589 Sartaguda, Spain; (J.D.-G.); (G.M.)
| | - Miguel Barajas
- Biochemistry Area, Department of Health Science, Public University of Navarre, 31008 Pamplona, Spain; (R.U.); (M.A.); (M.J.P.); (M.O.)
- Correspondence: (M.B.); (I.E.); Tel.: +34-948-169-000 (M.B. & I.E.)
| | - Ignacio Encío
- Biochemistry Area, Department of Health Science, Public University of Navarre, 31008 Pamplona, Spain; (R.U.); (M.A.); (M.J.P.); (M.O.)
- Navarre’s Health Research Institute (IdiSNA), 31008 Pamplona, Spain
- Correspondence: (M.B.); (I.E.); Tel.: +34-948-169-000 (M.B. & I.E.)
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Zhong H, Shen J, Meng Z, Zhao JY, Xiao Z. Tetramethylpyrazine production from edible materials by the probiotic Bacillus coagulans. Prep Biochem Biotechnol 2020; 50:935-942. [PMID: 32538266 DOI: 10.1080/10826068.2020.1774777] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
2,3,5,6-Tetramethylpyrazine (TMP) has health care functions, especially for cardiovascular and cerebrovascular health. In this study, we found that Bacillus coagulans, a well-known probiotic, has the capability to produce acetoin, a precursor of TMP. The culture conditions and medium for the production of TMP by B. coagulans CICC 20138 were optimized. Then, a novel three-step process was successfully performed for the production of TMP from edible materials by B. coagulans. First, in the acetoin enrichment process, 12.61 ± 0.34 g/L acetoin was generated at 36 h. Second, in the spore enrichment process, various factors were optimized to make the bacteria produce more spores to improve the resistance to subsequent high-temperature reactions. Third, in the TMP enrichment process, the final concentration of TMP and B. coagulans spores contained in the product reached 2.54 ± 0.26 g/L and 8.81 × 108 CFU/mL at 46 h, respectively. This is the first report of using a probiotic bacterium to produce TMP. Using edible materials and the probiotic strain, this work provides a novel method for the production of a TMP food additive rich in B. coagulans spores.
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Affiliation(s)
- Haoxuan Zhong
- Center for Bioengineering & Biotechnology and State Key Laboratory of Heavy Oil Processing, China University of Petroleum (East China), Qingdao, China
| | - Jie Shen
- Center for Bioengineering & Biotechnology and State Key Laboratory of Heavy Oil Processing, China University of Petroleum (East China), Qingdao, China
| | - Zhe Meng
- Center for Bioengineering & Biotechnology and State Key Laboratory of Heavy Oil Processing, China University of Petroleum (East China), Qingdao, China
| | - Jing-Yi Zhao
- Center for Bioengineering & Biotechnology and State Key Laboratory of Heavy Oil Processing, China University of Petroleum (East China), Qingdao, China
| | - Zijun Xiao
- Center for Bioengineering & Biotechnology and State Key Laboratory of Heavy Oil Processing, China University of Petroleum (East China), Qingdao, China
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