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Tolpeznikaite E, Starkute V, Zokaityte E, Ruzauskas M, Pilkaityte R, Viskelis P, Urbonaviciene D, Ruibys R, Rocha JM, Bartkiene E. Effect of solid-state fermentation and ultrasonication processes on antimicrobial and antioxidant properties of algae extracts. Front Nutr 2022; 9:990274. [PMID: 36091232 PMCID: PMC9453264 DOI: 10.3389/fnut.2022.990274] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2022] [Accepted: 08/12/2022] [Indexed: 11/25/2022] Open
Abstract
Algal biomass (AB) is prospective source of valuable compounds, however, Baltic Sea macroalgae have some challenges, because of their high microbial and chemical contamination. These problems can be solved, by using appropriate technologies for AG pre-treatment. The aim of this study was to evaluate the influence of two pre-treatments, solid-state fermentation with the Lactiplantibacillus plantarum LUHS135 and ultrasonication, on the antioxidant and antimicrobial characteristics of macro- (Cladophora rupestris, Cladophora glomerata, Furcellaria lumbricalis, Ulva intestinalis) and Spirulina (Arthrospira platensis) extracts. Also, combinations of extracts and LUHS135 were developed and their characteristics were evaluated. The total phenolic compound content was determined from the calibration curve and expressed in mg of gallic acid equivalents; antioxidant activity was measured by a Trolox equivalent antioxidant capacity assay using the DPPH• (1,1-diphenyl-2-picrylhydrazyl), ABTS•+ 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid), FRAP (Ferric Reducing Ability of Plasma) discoloration methods. Antimicrobial activity was measured by using agar well diffusion assay and in a liquid medium. The highest DPPH• and ABTS•+ was shown by C.rupestris and F.lumbricalis extract × LUHS135 combinations, the highest FRAP - by non-pretreated C.rupestris and F.lumbricalis extract × LUHS135 combinations. Ultrasonicated samples inhibited four out of seven tested pathogens. Finally, the tested pre-treatments showed good perspectives and can be recommended for AB valorization.
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Affiliation(s)
- Ernesta Tolpeznikaite
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Vytaute Starkute
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Kaunas, Lithuania
- Department of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Egle Zokaityte
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Kaunas, Lithuania
- Department of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Modestas Ruzauskas
- Department of Anatomy and Physiology, Faculty of Veterinary, Lithuanian University of Health Sciences, Kaunas, Lithuania
- Institute of Microbiology and Virology, Faculty of Veterinary, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | | | - Pranas Viskelis
- Lithuanian Research Centre for Agriculture and Forestry, Institute of Horticulture, Babtai, Lithuania
| | - Dalia Urbonaviciene
- Lithuanian Research Centre for Agriculture and Forestry, Institute of Horticulture, Babtai, Lithuania
| | - Romas Ruibys
- Institute of Agricultural and Food Sciences, Vytautas Magnus University, Agriculture Academy, Kaunas, Lithuania
| | - João M. Rocha
- Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Porto, Portugal
- Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Porto, Portugal
| | - Elena Bartkiene
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Kaunas, Lithuania
- Department of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, Kaunas, Lithuania
- *Correspondence: Elena Bartkiene
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Badaras S, Ruzauskas M, Gruzauskas R, Zokaityte E, Starkute V, Mockus E, Klementaviciute J, Bartkevics V, Vadopalas L, Klupsaite D, Dauksiene A, Zokaityte G, Mickiene R, Bartkiene E. Strategy for Local Plant-Based Material Valorisation to Higher-Value Feed Stock for Piglets. Animals (Basel) 2022; 12:1092. [PMID: 35565519 PMCID: PMC9100104 DOI: 10.3390/ani12091092] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2022] [Revised: 04/12/2022] [Accepted: 04/21/2022] [Indexed: 11/18/2022] Open
Abstract
In this study, a 41-day experiment was conducted using 300 (21-day-old) Large White/Norwegian Landrace piglets (100 piglets in each group). Three dietary treatments were compared: (i) a basal diet (C-I), (ii) a basal diet with the addition of extruded-fermented wheat bran (Wex130/screwspeed25Lpa) (TG-II), and (iii) a basal diet with the addition of dried sugar beet pulp (TG-III). Analyses of piglets' blood parameters, faecal microbial and physico-chemical characteristics, and piglets' growth performance were performed. It was found that the extrusion and fermentation combination led to an additional functional value of Wex130/screwspeed25Lpa, which showed desirable antimicrobial and antifungal properties in vitro (inhibited 5 out of 10 tested pathogenic strains and 3 out of 11 tested fungi). Both treatments reduced total enterobacteria and increased lactic acid bacteria counts in piglets' faeces. The consistency of the piglets' faeces (in all three groups) was within a physiological range throughout the whole experiment. Strong positive correlations were found between the LAB count in piglets' faeces and butanoic acid; butanoic acid, 3-methyl-; butyric acid (2-methyl-); pentanoic acid. The treatment groups obtained a significantly higher body weight gain and average daily gain. Finally, substituting the piglets' diet with Wex130/screwspeed25Lpa and sugar beet pulp led to favourable changes in micro-organism populations in the piglets' faeces as well as better growth performance.
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Affiliation(s)
- Sarunas Badaras
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, Lithuania; (S.B.); (E.Z.); (V.S.); (E.M.); (J.K.) (L.V.); (D.K.); (A.D.); (G.Z.)
| | - Modestas Ruzauskas
- Institute of Microbiology and Virology, Faculty of Veterinary Medicine, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, Lithuania;
- Department of Anatomy and Physiology, Faculty of Veterinary Medicine, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, Lithuania
| | - Romas Gruzauskas
- Department of Food Science and Technology, Kaunas University of Technology, Radvilenu Rd. 19, LT-50254 Kaunas, Lithuania;
| | - Egle Zokaityte
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, Lithuania; (S.B.); (E.Z.); (V.S.); (E.M.); (J.K.) (L.V.); (D.K.); (A.D.); (G.Z.)
- Department of Food Safety and Quality, Faculty of Veterinary Medicine, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, Lithuania
| | - Vytaute Starkute
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, Lithuania; (S.B.); (E.Z.); (V.S.); (E.M.); (J.K.) (L.V.); (D.K.); (A.D.); (G.Z.)
- Department of Food Safety and Quality, Faculty of Veterinary Medicine, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, Lithuania
| | - Ernestas Mockus
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, Lithuania; (S.B.); (E.Z.); (V.S.); (E.M.); (J.K.) (L.V.); (D.K.); (A.D.); (G.Z.)
| | - Jolita Klementaviciute
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, Lithuania; (S.B.); (E.Z.); (V.S.); (E.M.); (J.K.) (L.V.); (D.K.); (A.D.); (G.Z.)
| | - Vadims Bartkevics
- Institute of Food Safety, Animal Health and Environment BIOR, Lejupes ilea 3, LV-1076 Riga, Latvia;
| | - Laurynas Vadopalas
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, Lithuania; (S.B.); (E.Z.); (V.S.); (E.M.); (J.K.) (L.V.); (D.K.); (A.D.); (G.Z.)
| | - Dovile Klupsaite
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, Lithuania; (S.B.); (E.Z.); (V.S.); (E.M.); (J.K.) (L.V.); (D.K.); (A.D.); (G.Z.)
| | - Agila Dauksiene
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, Lithuania; (S.B.); (E.Z.); (V.S.); (E.M.); (J.K.) (L.V.); (D.K.); (A.D.); (G.Z.)
- Department of Anatomy and Physiology, Faculty of Veterinary Medicine, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, Lithuania
| | - Gintare Zokaityte
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, Lithuania; (S.B.); (E.Z.); (V.S.); (E.M.); (J.K.) (L.V.); (D.K.); (A.D.); (G.Z.)
| | - Ruta Mickiene
- Instrumental Analysis Open Access Centre, Faculty of Natural Sciences, Vytautas Magnus University, Vileikos 8, LT-44404 Kaunas, Lithuania;
| | - Elena Bartkiene
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, Lithuania; (S.B.); (E.Z.); (V.S.); (E.M.); (J.K.) (L.V.); (D.K.); (A.D.); (G.Z.)
- Department of Food Safety and Quality, Faculty of Veterinary Medicine, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, Lithuania
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Changes in the Microbial Community and Biogenic Amine Content in Rapeseed Meal during Fermentation with an Antimicrobial Combination of Lactic Acid Bacteria Strains. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8040136] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/10/2022]
Abstract
The aim of this study was to evaluate the microbial changes and biogenic amine (BA) formation in rapeseed meal (RP) during fermentation with a bacterial starter combination of Lactiplantibacillus plantarum-LUHS122 and -LUHS135, Lacticaseibacillus casei-LUHS210, Lentilactobacillus farraginis-LUHS206, Pediococcus acidilactici-LUHS29, and Liquorilactobacillus uvarum-LUHS245. Sampling was carried out after 12 h and 7, 14, 21, and 28 days of cultivation under conditions of constant changes to the substrate, with a change frequency of 12 h. The highest lactic acid bacteria (LAB) and yeast/mould counts were established in RP fermented for 14 days (8.29 and 4.34 log10 CFU/g, respectively); however, the lowest total enterobacteria count was found in RP fermented for 12 h (3.52 log10 CFU/g). Further metagenomic analysis showed that Lactobacillus spp. were the most prevalent species in fermented RP. The changes in microbial community in RP led to differences in BA formation. Putrescine and phenylethylamine were found in all fermented RP samples, while the contents of some other amines increased with prolonged fermentation. Finally, the use of combined fermentation could ensure Lactobacillus spp. domination; however, other parameters should be controlled due to the formation of undesirable compounds.
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Bread Sourdough Lactic Acid Bacteria—Technological, Antimicrobial, Toxin-Degrading, Immune System-, and Faecal Microbiota-Modelling Biological Agents for the Preparation of Food, Nutraceuticals and Feed. Foods 2022; 11:foods11030452. [PMID: 35159602 PMCID: PMC8834576 DOI: 10.3390/foods11030452] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2022] [Revised: 01/24/2022] [Accepted: 01/27/2022] [Indexed: 01/01/2023] Open
Abstract
This review intends to highlight the fact that bread sourdough is a very promising source of technological, antimicrobial, toxin-degrading, immune system-, and faecal microbiota-modelling biological agents for the preparation of food, nutraceuticals, and feed, which has great potential at industrial biotechnology scale. There are many applications of sourdough lactic acid bacteria (LAB), which are the main microorganisms in spontaneous sourdough. In addition to their application as pure technological strains in the food and feed industries, taking into consideration the specific properties of these microorganisms (antimicrobial, antifungal, immuno-, and microbiota-modulating, etc.), they are used as valuable ingredients in higher-value food as well as nutraceutical formulations. Additionally, a very promising application of LAB is their use in combination with plant- and/or animal-based ingredients to increase the functional properties of the whole combination due to different mechanisms of action, as well as desirable symbiotic activity. In addition to traditional foods prepared using sourdough microorganisms (bread, biscuits, meat products, dairy, beverages, etc.), they could find application in the preparation of added-value ingredients for the food, nutraceutical, and feed industries. Finally, this mini-review gives a brief introduction to the possible applications of sourdough LAB in the food, feed, and nutraceutical industries.
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