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Inulin addition improved probiotic survival in soy-based fermented beverage. World J Microbiol Biotechnol 2022; 38:133. [PMID: 35689148 DOI: 10.1007/s11274-022-03322-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2022] [Accepted: 05/22/2022] [Indexed: 10/18/2022]
Abstract
Currently, the growing demand for non-dairy functional foods leads to the constant development of new products. The objective of the present work was to obtain a soy-based fermented beverage employing the strains Lactiplantibacillus plantarum CIDCA 8327 or Lacticaseibacillus paracasei BGP1 and to analyze the effect of post-fermentation addition of inulin of low or high average polymerization degree on the bacterial resistance. Also, the antimicrobial and antioxidant activity of the fermented soy-based beverages were analyzed. The soy-based matrix was shown to be a suitable substrate for the growth of both lactic acid bacteria, and the fermented beverages obtained presented bioactive properties such us antioxidant activity and bactericidal effect against pathogen microorganisms. The addition of inulin after the fermentation process avoid the hydrolysis and so, preserve its polymerization degree and thus the potential prebiotic effect. The incorporation of inulin to the soy-based fermented beverages increased the bacterial count after 30 days of refrigerated storage up to 8.71 ± 0.15 and 8.41 ± 0.10 log CFU/mL for L. paracasei and L. planatrum respectively. The resistance to the gastrointestinal conditions of the strain L. paracasei BGP1 in the fermented beverage was improved up to 70% when inulin of high polymerization degree was added. Meanwhile the strain L. plantarum CIDCA 8327 showed a survival of 97 and 94% in the fermented beverage added with inulin of low or high polymerization degree, respectively. These results contribute to the development of non-dairy products containing inulin and probiotics and the diversification agri-based functional foods.
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Hor PK, Pal S, Mondal J, Halder SK, Ghosh K, Santra S, Ray M, Goswami D, Chakrabarti S, Singh S, Dwivedi SK, Takó M, Bera D, Mondal KC. Antiobesity, Antihyperglycemic, and Antidepressive Potentiality of Rice Fermented Food Through Modulation of Intestinal Microbiota. Front Microbiol 2022; 13:794503. [PMID: 35607594 PMCID: PMC9122802 DOI: 10.3389/fmicb.2022.794503] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2021] [Accepted: 02/16/2022] [Indexed: 12/14/2022] Open
Abstract
The present study has been aimed at evaluating the antiobesity, antihyperglycemic, and antidepressive potentials of Asparagus racemosus starter-based rice fermented foods. High-throughput NGS technology has revealed a number of bacterial genera in the prepared fermented rice, such as Lactobacillus (29.44%), Brevundimonas (16.21%), Stenotrophomonas (6.18%), Pseudomonas (3.11%), Bacillus (2.88%), and others (<2%). Eight-week administration of rice fermented food has increased food intake, whole-body weight, organ weight, different fat masses, serum lipid profiles, and histology of liver and adipose tissues in HFD-induced obese mice. In addition, upregulation of fatty acid oxidation and downregulation of adipocytogenesis- and lypogenesis-related genes along with the expression of their regulatory nuclear factors such as PPARα, PPARγ, PPARδ, and SREBP-1c have also been noted. Moreover, fermented food decreases fasting blood glucose level and improves glucose and insulin tolerance as well as the expression of GLUT4 receptor. Antiobesity and antihyperglycemic effects are also supported by the changes in insulin, leptin, and adiponectin hormone levels. The real-time polymerase chain reaction (RT-PCR) and denaturing gradient gel electrophoresis (DGGE) analyses have clearly demonstrated the intense colonization of Bacteroides, Lactobacillus, and Bifidobacterium, as well as the suppressed growth rate of γ- and δ-Proteobacteria and Firmicutes in the gut after fermented food intake. In the intestine, the latter group of microorganisms possibly modulate short-chain fatty acid (SCFA) levels such as acetate, butyrate, and propionate more than twofold. The impairment of memory-learning and anxiety-like obesity-associated cognitive phenotypes is mitigated significantly (p < 0.01) by fermented food as well. Thus, the formulated fermented food could be used as a natural therapeutic to alleviate obesity and its associated psychological and pathophysiological ailments.
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Affiliation(s)
- Papan Kumar Hor
- Department of Microbiology, Vidyasagar University, Midnapore, India
| | - Shilpee Pal
- Bioinformatics Infrastructure Facility Center, Department of Microbiology, Vidyasagar University, Midnapore, India
| | - Joy Mondal
- Department of Microbiology, Vidyasagar University, Midnapore, India
| | | | - Kuntal Ghosh
- Department of Biological Sciences, Midnapore City College, Paschim Medinipur, India
| | - Sourav Santra
- Bioinformatics Infrastructure Facility Center, Department of Microbiology, Vidyasagar University, Midnapore, India
| | - Mousumi Ray
- Department of Microbiology, Vidyasagar University, Midnapore, India
| | | | - Sudipta Chakrabarti
- Department of Biological Sciences, Midnapore City College, Paschim Medinipur, India
| | - Somnath Singh
- Division of Nutrition, Defense Institute of Physiology and Allied Sciences, New Delhi, India
| | - Sanjai K. Dwivedi
- Defence Research Laboratory (Defence Research and Development Organisation), Tezpur, India
| | - Miklós Takó
- Department of Microbiology, Faculty of Science and Informatics, University of Szeged, Szeged, Hungary
| | - Debabrata Bera
- Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata, India
| | - Keshab Chandra Mondal
- Department of Microbiology, Vidyasagar University, Midnapore, India
- Bioinformatics Infrastructure Facility Center, Department of Microbiology, Vidyasagar University, Midnapore, India
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Verni M, Demarinis C, Rizzello CG, Baruzzi F. Design and Characterization of a Novel Fermented Beverage from Lentil Grains. Foods 2020; 9:E893. [PMID: 32645950 PMCID: PMC7404691 DOI: 10.3390/foods9070893] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Revised: 07/02/2020] [Accepted: 07/02/2020] [Indexed: 11/16/2022] Open
Abstract
The experimental activities carried out in this study aimed at designing a lentil-based beverage rich in soluble and digestible proteins. In order to extract soluble proteins, lentil grains were soaked in water overnight, blended, treated with proteolytic enzymes and fermented with Lactobacillus strains. Protein enzymatic hydrolysis, carried out with four commercial food grade enzyme preparations, showed that bromelin, at the enzyme to substrate ratio of 10%, was the best solution to produce this novel beverage. Even though the seven Lactobacillus strains were all able to ferment aqueous extract within 24 h, L. acidophilus ATCC 4356, L. fermentum DSM 20052 and L. paracasei subsp. paracasei DSM 20312 showed the highest growth rate and the lowest pH values. In fermented lentil-based beverages, the antinutritional factor phytic acid decreased up to 30%, similarly, the highest reduction in raffinose oligosaccharides content reached about 12% the initial concentration. It is worthy of note that the viable density of all strains remained higher than 7 log cfu/mL after 28 days of cold storage. The results here reported show for the first time the possibility to obtain a probiotic lentil-based beverage rich in soluble proteins, peptides and amino acids with low content in main antinutritional factors.
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Affiliation(s)
- Michela Verni
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, 70126 Bari, Italy; (M.V.); (C.G.R.)
| | - Chiara Demarinis
- Institute of Sciences of Food Production, National Research Council of Italy (CNR-ISPA), 70126 Bari, Italy;
| | - Carlo Giuseppe Rizzello
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, 70126 Bari, Italy; (M.V.); (C.G.R.)
| | - Federico Baruzzi
- Institute of Sciences of Food Production, National Research Council of Italy (CNR-ISPA), 70126 Bari, Italy;
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Abstract
Numerous traditional low-alcohol fermented beverages produced from fruit or vegetables are described around the world. Fruit and vegetables and lactic fermented products both present nutritional benefits, which give reasons for the recent expansion of non-dairy lactic fermented juices on the market. In addition, fruit and vegetable juices are new carriers for probiotic bacteria. Specific phenotypic traits of lactic acid bacteria (LAB) are required so that LAB can effectively grow in fruit or vegetable juices, increase their safety and improve their sensory and nutritional quality. From the diversity of microbiota of spontaneous fermentations, autochthonous starters can be selected, and their higher performance than allochthonous LAB was demonstrated. Achieving long-term storage and constant high quality of these beverages requires additional processing steps, such as heat treatment. Alternatives to conventional treatments are investigated as they can better preserve nutritional properties, extract bioactive compounds and promote the growth and metabolism of LAB. Specific processing approaches were shown to increase probiotic viability of fruit and vegetable juices. More knowledge on the metabolic activity of lactic acid bacterium consortium in fruit or vegetable juices has become a bottleneck for the understanding and the prediction of changes in bioactive compounds for functional beverages development. Hopefully, the recent developments of metabolomics and methods to describe enzymatic machinery can result in the reconstruction of fermentative pathways.
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