1
|
Tukel O, Sengun I. Production of probiotic fermented salami using Lacticaseibacillus rhamnosus, Lactiplantibacillus plantarum, and Bifidobacterium lactis. J Food Sci 2024; 89:2956-2973. [PMID: 38602050 DOI: 10.1111/1750-3841.17058] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2024] [Revised: 03/11/2024] [Accepted: 03/16/2024] [Indexed: 04/12/2024]
Abstract
The objectives of the study were to improve the functionality of fermented salami using probiotics, to evaluate the effects of the addition of probiotics on the physicochemical and microbiological characteristics and sensory acceptance of fermented salami, and to introduce a brand-new probiotic food to the market for meat products. Fermented salami samples were produced using various formulations, including no probiotic (A), non-probiotic starter cultures (B) or probiotic cultures [Lacticaseibacillus rhamnosus LR32 200B (C), Lactiplantibacillus plantarum LP115 400B (D), Bifidobacterium lactis BB12 (E), and L. rhamnosus LR32 200B + L. plantarum LP115 400B (F)]. The samples were kept at 4°C for 60 days, and their probiotic viability as well as their chemical, physical, microbiological, and sensory qualities were assessed at intervals of 0, 15, 30, 45, and 60 days. The probiotic addition enhanced the safety and quality of the product while favorably affecting the microbiological, physical, chemical, and sensory properties of the samples. The sample produced with mixed probiotics (F) had the highest moisture and fat content and the lowest pH. Lactic acid bacteria counts were found above 6.0 log CFU/g in the samples produced with probiotic at the end of the storage. Probiotic added products were rated higher than products without probiotics in terms of color, texture, flavor, and overall acceptance during storage. Consequently, a probiotic fermented salami with high probiotic cell counts and meeting the sensory preferences of the consumers was produced.
Collapse
Affiliation(s)
- Olcay Tukel
- Department of Food Engineering, Faculty of Engineering, Ege University, Izmir, Türkiye
| | - Ilkin Sengun
- Department of Food Engineering, Faculty of Engineering, Ege University, Izmir, Türkiye
| |
Collapse
|
2
|
Belguith K, Jrad Z, Oussaief O, Debara M, Bouhemda T, Sebii H, Hammadi M, El Hatmi H. Reformulation of Tunisian Sun-Dried Merguez with Camel Meat: Characterization of Physicochemical and Compositional Changes in Organic Acids, Fatty Acids, Volatile Compounds, and Minerals. Foods 2024; 13:1032. [PMID: 38611337 PMCID: PMC11011335 DOI: 10.3390/foods13071032] [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: 12/20/2023] [Revised: 02/28/2024] [Accepted: 02/28/2024] [Indexed: 04/14/2024] Open
Abstract
Traditional sun-dried merguez is an authentic Tunisian dried sausage made with a large number of spices and herbs, which was reformulated in this study with camel meat and hump fat and dried as in the artisanal process. This research studied the physicochemical, microbiological, and chemical compositional changes that occurred in fresh camel merguez (FCM) after 12 days of drying to achieve traditional dried camel merguez (DCM). The results showed significant weight loss (54.1%), as well as significant decreases in pH (5.20-4.97), moisture (60.5-12.3%), and water activity (0.986-0.673). These results and the acceptable microbiological quality of DCM can explain the safety of traditionally practiced long-term storage at room temperature. All chemical compositions increased upon drying. The composition of DCM included several organic acids, mainly lactate (2820 mg.kg-1); diverse unsaturated fatty acids, in particular oleic acid (33.2%); and various minerals, specifically iron (8 mg per 100 g), in addition to volatile compounds impacted by herbs and spices rich in terpenes (56.3%). These results can be useful for investing in indigenous products and promoting the exploitation of camel meat.
Collapse
Affiliation(s)
- Khaoula Belguith
- Physiopathology, Food and Biomolecules Laboratory (LR17ES03), Higher Institute of Biotechnology Sidi Thabet, University of Manouba, Ariana 2020, Tunisia
| | - Zeineb Jrad
- Livestock and Wildlife Laboratory (LR16IRA04), Institute of Arid Land, University of Gabes, Medenine 4100, Tunisia (M.H.); (H.E.H.)
| | - Olfa Oussaief
- Livestock and Wildlife Laboratory (LR16IRA04), Institute of Arid Land, University of Gabes, Medenine 4100, Tunisia (M.H.); (H.E.H.)
| | - Mohamed Debara
- Central Laboratory, Institute of Arid Land, University of Gabes, Medenine 4100, Tunisia; (M.D.)
| | - Talel Bouhemda
- Central Laboratory, Institute of Arid Land, University of Gabes, Medenine 4100, Tunisia; (M.D.)
| | - Haifa Sebii
- Laboratory of Analysis Valorization and Food Safety, National Engineering School of Sfax, University of Sfax, Sfax 3038, Tunisia
| | - Mohamed Hammadi
- Livestock and Wildlife Laboratory (LR16IRA04), Institute of Arid Land, University of Gabes, Medenine 4100, Tunisia (M.H.); (H.E.H.)
| | - Halima El Hatmi
- Livestock and Wildlife Laboratory (LR16IRA04), Institute of Arid Land, University of Gabes, Medenine 4100, Tunisia (M.H.); (H.E.H.)
| |
Collapse
|
3
|
Erol I, Kotil SE, Ortakci F, Durdagi S. Exploring the binding capacity of lactic acid bacteria derived bacteriocins against RBD of SARS-CoV-2 Omicron variant by molecular simulations. J Biomol Struct Dyn 2023; 41:10774-10784. [PMID: 36591650 DOI: 10.1080/07391102.2022.2158934] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Accepted: 12/10/2022] [Indexed: 01/03/2023]
Abstract
The changes in the SARS-CoV-2 genome have resulted in the emergence of new variants. Some of the variants have been classified as variants of concern (VOC). These strains have higher transmission rate and improved fitness. One of the prevalent were the Omicron variant. Unlike previous VOCs, the Omicron possesses fifteen mutations on the spike protein's receptor binding domain (RBD). The modifications of spike protein's key amino acid residues facilitate the virus' binding capability against ACE2, resulting in an increase in the infectiousness of Omicron variant. Consequently, investigating the prevention and treatment of the Omicron variant is crucial. In the present study, we aim to explore the binding capacity of twenty-two bacteriocins derived from Lactic Acid Bacteria (LAB) against the Omicron variant by using protein-peptidedocking and molecular dynamics (MD) simulations. The Omicron variant RBD was prepared by introducing fifteen mutations using PyMol. The protein-peptide complexes were obtained using HADDOCK v2.4 docking webserver. Top scoring complexes obtained from HADDOCK webserver were retrieved and submitted to the PRODIGY server for the prediction of binding energies. RBD-bacteriocin complexes were subjected to MD simulations. We discovered promising peptide-based therapeutic candidates for the inhibition of Omicron variant for example Salivaricin B, Pediocin PA 1, Plantaricin W, Lactococcin mmfii and Enterocin A. The lead bacteriocins, except Enterocin A, are biosynthesized by food-grade lactic acid bacteria. Our study puts forth a preliminary information regarding potential utilization of food-grade LAB-derived bacteriocins, particularly Salivaricin B and Pediocin PA 1, for Covid-19 treatment and prophylaxis.Communicated by Ramaswamy H. Sarma.
Collapse
Affiliation(s)
- Ismail Erol
- Computational Biology and Molecular Simulations Laboratory, Department of Biophysics, School of Medicine, Bahcesehir University, Istanbul, Turkey
| | - Seyfullah Enes Kotil
- Department of Biophysics, School of Medicine, Bahcesehir University, Istanbul, Turkey
| | - Fatih Ortakci
- Bioengineering Department, Faculty of Life and Natural Sciences, Abdullah Gul University, Kayseri, Turkey
| | - Serdar Durdagi
- Computational Biology and Molecular Simulations Laboratory, Department of Biophysics, School of Medicine, Bahcesehir University, Istanbul, Turkey
- School of Pharmacy, Bahcesehir University, Istanbul, Turkey
| |
Collapse
|
4
|
Bamigbade G, Ali AH, Subhash A, Tamiello-Rosa C, Al Qudsi FR, Esposito G, Hamed F, Liu SQ, Gan RY, Abu-Jdayil B, Ayyash M. Structural characterization, biofunctionality, and environmental factors impacting rheological properties of exopolysaccharide produced by probiotic Lactococcus lactis C15. Sci Rep 2023; 13:17888. [PMID: 37857676 PMCID: PMC10587178 DOI: 10.1038/s41598-023-44728-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2023] [Accepted: 10/11/2023] [Indexed: 10/21/2023] Open
Abstract
Exopolysaccharides (EPSs) possess distinctive rheological and physicochemical properties and innovative functionality. This study aimed to investigate the physicochemical, bioactive, and rheological properties of an EPS secreted by Lactococcus lactis subsp. lactis C15. EPS-C15 was found to have an average molecular weight of 8.8 × 105 Da and was identified as a hetero-EPS composed of arabinose, xylose, mannose, and glucose with a molar ratio of 2.0:2.7:1.0:21.3, respectively. The particle size and zeta potential represented 311.2 nm and - 12.44 mV, respectively. FITR exhibited that EPS-C15 possessed a typical polysaccharide structure. NMR displayed that EPS-C15 structure is → 3)α-d-Glcvi (1 → 3)α-d-Xylv (1 → 6)α-d-Glciv(1 → 4)α-d-Glc(1 → 3)β-d-Man(1 → 2)α-d-Glci(1 → . EPS-C15 scavenged DPPH and ABTS free radicals with 50.3% and 46.4% capacities, respectively. Results show that the antiproliferative activities of EPS-C15 revealed inhibitions of 49.7% and 88.1% against MCF-7 and Caco-2 cells, respectively. EPS-C15 has antibacterial properties that inhibited Staphylococcus aureus (29.45%), Salmonella typhimurium (29.83%), Listeria monocytogenes (30.33%), and E. coli O157:H7 (33.57%). The viscosity of EPS-C15 decreased as the shear rate increased. The rheological properties of the EPS-C15 were affected by changes in pH levels and the addition of salts. EPS-C15 is a promising biomaterial that has potential applications in various industries, such as food, pharmaceuticals, and healthcare.
Collapse
Affiliation(s)
- Gafar Bamigbade
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain, UAE
| | - Abdelmoneim H Ali
- Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig, 44511, Egypt
| | - Athira Subhash
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain, UAE
| | - Camila Tamiello-Rosa
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain, UAE
| | - Farah R Al Qudsi
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid, 21121, Jordan
| | - Gennaro Esposito
- Science Division - New York University Abu Dhabi, NYUAD Campus, Saadiyat Island, PO Box 129188, Abu Dhabi, UAE
| | - Fathalla Hamed
- Department of Physics, College of Science, United Arab Emirates University (UAEU), PO Box 1555, Al Ain, UAE
| | - Shao-Quan Liu
- Department of Food Science and Technology, Faculty of Science, National University of Singapore, Science Drive 2, Singapore, 117542, Singapore
| | - Ren-You Gan
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, 138669, Singapore
| | - Basim Abu-Jdayil
- Chemical and Petroleum Engineering Department, College of Engineering, United Arab Emirates University (UAEU), PO Box 15551, Al Ain, UAE.
| | - Mutamed Ayyash
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain, UAE.
| |
Collapse
|
5
|
Antony MA, Patel S, Verma V, Kant R. The Role of Gut Microbiome Supplementation in COVID-19 Management. Cureus 2023; 15:e46960. [PMID: 38021562 PMCID: PMC10640765 DOI: 10.7759/cureus.46960] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 10/13/2023] [Indexed: 12/01/2023] Open
Abstract
COVID-19, which is caused by the RNA virus, SARS-CoV-2, mainly affects the respiratory system and has a varied clinical presentation. However, several studies have shown that COVID-19 can also affect the gastrointestinal (GI) system. Patients can experience various GI symptoms, such as vomiting and diarrhea, and the virus has been detected in the stool samples of patients hospitalized with COVID-19. There have also been rare reports of COVID-19 presenting with isolated GI symptoms and lack of respiratory symptoms, and the virus has also been detected for prolonged periods in the fecal samples of COVID-19 patients. Major alterations in the gut microbiome in the form of depletion of beneficial organisms and an abundance of pathogenic organisms have been reported in the fecal samples of hospitalized COVID-19 patients. Although the US FDA has approved several drugs to manage COVID-19, their efficacy remains modest. So, there is a constant ongoing effort to investigate novel treatment options for COVID-19. Health supplements like probiotics, prebiotics, postbiotics, and synbiotics have been popularly known for their various health benefits. In this review, we have summarized the current literature, which shows the potential benefit of these health supplements to mitigate and/or prevent the clinical presentation of COVID-19.
Collapse
Affiliation(s)
- Mc Anto Antony
- Department of Endocrinology, Diabetes and Metabolism, Medical University of South Carolina, Anderson, USA
| | - Siddharth Patel
- Department of Internal Medicine, Decatur Morgan Hospital, Decatur, USA
| | - Vipin Verma
- Department of Internal Medicine, Medical University of South Carolina, Anderson, USA
| | - Ravi Kant
- Department of Endocrinology, Diabetes and Metabolism, Medical University of South Carolina, Anderson, USA
| |
Collapse
|
6
|
Ren F, Ji N, Zhu Y. Research Progress of α-Glucosidase Inhibitors Produced by Microorganisms and Their Applications. Foods 2023; 12:3344. [PMID: 37761053 PMCID: PMC10529981 DOI: 10.3390/foods12183344] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2023] [Revised: 08/31/2023] [Accepted: 09/04/2023] [Indexed: 09/29/2023] Open
Abstract
Based on the easy cultivation of microorganisms and their short cycle time, research on α-glucosidase inhibitors (α-GIs) of microbial origin is receiving extensive attention. Raw materials used in food production, such as cereals, dairy products, fruits, and vegetables, contain various bioactive components, like flavonoids, polyphenols, and alkaloids. Fermentation with specific bacterial strains enhances the nutritional value of these raw materials and enables the creation of hypoglycemic products rich in diverse active ingredients. Additionally, conventional food processing often results in significant byproduct generation, causing resource wastage and environmental issues. However, using bacterial strains to ferment these byproducts into α-GIs presents an innovative solution. This review describes the microbial-derived α-GIs that have been identified. Moreover, the production of α-GIs using industrial food raw materials and processing byproducts as a medium in fermentation is summarized. It is worth analyzing the selection of strains and raw materials, the separation and identification of key compounds, and fermentation broth research methods. Notably, the innovative ideas in this field are described as well. This review will provide theoretical guidance for the development of microbial-derived hypoglycemic foods.
Collapse
Affiliation(s)
- Fei Ren
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing 100048, China; (F.R.); (N.J.)
| | - Nairu Ji
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing 100048, China; (F.R.); (N.J.)
| | - Yunping Zhu
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing 100048, China; (F.R.); (N.J.)
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| |
Collapse
|
7
|
Ben-Miled H, Benoit-Biancamano MO, Ben-Mahrez K, Réjiba S. Alpha-amylase and alphaglucosidase inhibitory properties, beta-galactosidase activity, and probiotic potential of lactic acid bacteria and bifidobacteria from Apis mellifera intermissa and its products. World J Microbiol Biotechnol 2023; 39:205. [PMID: 37221413 DOI: 10.1007/s11274-023-03648-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2022] [Accepted: 05/15/2023] [Indexed: 05/25/2023]
Abstract
The present study aimed to evaluate the probiotic potential, α-amylase and α-glucosidase inhibitory effects, and β-galactosidase production of 19 non haemolytic lactic acid bacteria and bifidobacteria previously identified and isolated from honey bee gastrointestinal tract (BGIT) of Apis mellifera intermissa, honey, propolis and bee bread. The isolates were screened according to their high resistance to lysozyme and potent antibacterial activity. Our results indicated that among the 19 isolates, Limosilactobacillus fermentum BGITE12.2, Lactiplantibacillus plantarum BGITEC13, Limosilactobacillus fermentum BGITEC5.1 and Bifidobacterium asteroides BGITOB8, isolated from BGIT exhibited a good tolerance to 100 mg/mL lysozyme (> 82%), excellent tolerance to 0.5% bile salt [survival rate (SR) ≥ 83.19% ± 0.01], and a high SR (≥ 80.0%) under gastrointestinal tract conditions. The auto-aggregation ability was high (auto-aggregation index ranging from 67.14 ± 0.16 to 92.8% ± 0.03) for L. fermentum BGITE12.2, L. plantarum BGITEC13, and B. asteroides BGITOB8, and moderate for L. fermentum BGITEC5.1 (39.08% ± 0.11). Overall, the four isolates showed moderate co-aggregation capacity with pathogenic bacteria. They exhibited from moderate to high hydrophobicity towards toluene and xylene. The safety assessment revealed that the four isolates lacked gelatinase and mucinolytic activities. Also, they were susceptible to ampicillin, clindamycin, erythromycin, and chloramphenicol. Interestingly, the four isolates showed α-glucosidase and α-amylase inhibitory activities ranging from 37.08 ± 0.12 to 57.57% ± 0.1 and from 68.30 ± 0.09 to 79.42% ± 0.09, respectively. Moreover, L. fermentum BGITE12.2, L. plantarum BGITEC13, L. fermentum BGITEC5.1 isolates exhibited β-galactosidase activity over a wide range of 52.49 ± 0.24-746.54 ± 0.25 Miller Units. In conclusion, our findings suggest that the four isolates could be potential candidates for probiotics with interesting functional properties.
Collapse
Affiliation(s)
- Houda Ben-Miled
- Biochemistry and Biotechnology Laboratory LR01ES05, Faculty of Sciences of Tunis, University of Tunis El Manar, El Manar II, 2092, Tunis, Tunisia
| | - Marie-Odile Benoit-Biancamano
- Groupe de Recherche sur les Maladies Infectieuses en Production Animale (GREMIP), Department of Pathology and Microbiology, Faculty of Veterinary Medicine, Université de Montréal, 3200 rue Sicotte, Saint-Hyacinthe, QC, J2S 2M2, Canada
| | - Kamel Ben-Mahrez
- Biochemistry and Biotechnology Laboratory LR01ES05, Faculty of Sciences of Tunis, University of Tunis El Manar, El Manar II, 2092, Tunis, Tunisia
| | - Samia Réjiba
- Biochemistry and Biotechnology Laboratory LR01ES05, Faculty of Sciences of Tunis, University of Tunis El Manar, El Manar II, 2092, Tunis, Tunisia.
- Higher Institute of Biotechnology, Biotechpole of Sidi Thabet, BP-66, 2020, Sidi Thabet, Ariana-Tunis, University of Manouba, Manouba, 2010, Tunis, Tunisia.
| |
Collapse
|
8
|
Huligere SS, Chandana Kumari VB, Alqadi T, Kumar S, Cull CA, Amachawadi RG, Ramu R. Isolation and characterization of lactic acid bacteria with potential probiotic activity and further investigation of their activity by α-amylase and α-glucosidase inhibitions of fermented batters. Front Microbiol 2023; 13:1042263. [PMID: 36756202 PMCID: PMC9901530 DOI: 10.3389/fmicb.2022.1042263] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2022] [Accepted: 11/23/2022] [Indexed: 01/24/2023] Open
Abstract
Probiotic microbiota plays a vital role in gastrointestinal health and possesses other beneficial attributes such as antimicrobial and antibiotic agents along with a significant role in the management of diabetes. The present study identifies the probiotic potential of Lactobacillus spp. isolated from three traditionally fermented foods namely, jalebi, medhu vada, and kallappam batters at biochemical, physiological, and molecular levels. By 16S rRNA gene amplification and sequencing, the isolates were identified. A similarity of >98% to Lacticaseibacillus rhamnosus RAMULAB13, Lactiplantibacillus plantarum RAMULAB14, Lactiplantibacillus pentosus RAMULAB15, Lacticaseibacillus paracasei RAMULAB16, Lacticaseibacillus casei RAMULAB17, Lacticaseibacillus casei RAMULAB20, and Lacticaseibacillus paracasei RAMULAB21 was suggested when searched for homology using NCBI database. Utilizing the cell-free supernatant (CS), intact cells (IC), and cell-free extract (CE) of the isolates, inhibitory potential activity against the carbohydrate hydrolyzing enzymes α-glucosidase and α-amylase was assessed. CS, CE, and IC of the isolates had a varying capability of inhibition against α-glucosidase (15.08 to 59.55%) and α-amylase (18.79 to 63.42%) enzymes. To assess the probiotic potential of seven isolates, various preliminary characteristics were examined. All the isolates exhibited substantial tolerance toward gastrointestinal conditions and also demonstrated the highest survival rate (> 99%), hydrophobicity (> 65%), aggregation (> 76%), adherence to HT-29 cells (> 84%), and chicken crop epithelial cells suggesting that the isolates had a high probiotic attribute. Additionally, the strains showed remarkable results in safety assessment assays (DNase and hemolytic), and antibacterial and antibiotic evaluations. The study concludes that the lactic acid bacteria (LAB) characterized possesses outstanding probiotic properties and has antidiabetic effects. In order to obtain various health advantages, LAB can be utilized as probiotic supplements.
Collapse
Affiliation(s)
- Sujay S. Huligere
- Department of Biotechnology and Bioinformatics, School of Life Sciences, JSS Academy of Higher Education and Research, Mysore, Karnataka, India
| | - V. B. Chandana Kumari
- Department of Biotechnology and Bioinformatics, School of Life Sciences, JSS Academy of Higher Education and Research, Mysore, Karnataka, India
| | - Taha Alqadi
- Department of Biology, Adham University College, Umm Al-Qura University, Makkah, Saudi Arabia
| | | | - Charley A. Cull
- Midwest Veterinary Services, Inc., Oakland, NE, United States
| | - Raghavendra G. Amachawadi
- Department of Clinical Sciences, College of Veterinary Medicine, Kansas State University, Manhattan, KS, United States,Raghavendra G. Amachawadi,
| | - Ramith Ramu
- Department of Biotechnology and Bioinformatics, School of Life Sciences, JSS Academy of Higher Education and Research, Mysore, Karnataka, India,*Correspondence: Ramith Ramu,
| |
Collapse
|
9
|
Guo H, Fan L, Ding L, Yang W, Zang C, Guan H. Separation and Purification of Antioxidant Peptide from Fermented Whey Protein by Lactobacillus rhamnosus B2-1. Food Sci Anim Resour 2023; 43:10-24. [PMID: 36789200 PMCID: PMC9890368 DOI: 10.5851/kosfa.2022.e52] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Revised: 08/18/2022] [Accepted: 09/01/2022] [Indexed: 11/06/2022] Open
Abstract
In this study, a antioxidant activity peptide fraction was separated and purified from metabolites of whey protein fermented by Lactobacillus rhamnosus B2-1. The fermentation sample was separated by macroporous resin D101 and Sephadex G-15. The collected fractions were tested for antioxidant and antitumor activities. In order to test the antioxidant activity of fractions, Hydroxyl (·OH), 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid (ABTS), and Oxygen Radical Absorbance Capacity (ORAC) were used. The final purified peptide B11 showed highest ABTS and ·OH radical scavenging rate by 84.36±1.89% and 62.43±2.64%, respectively, and had an ORAC activity of 1,726.44± 2.76 μM Trolox equivalent/g. Further, the inhibitory effect of B11 on the proliferation of LoVo human colon cancer cells, KB and Cal-27 human oral cancer cells were enhanced with increasing concentrations of B11. B11 contains 51.421% amino acids, with Glu and Asp being the major constituents. In this study, we obtained peptide fraction B11 with antioxidant activity, which is promising for development.
Collapse
Affiliation(s)
- Hao Guo
- Research Office, Qiqihar Medical
University, Qiqihar 161006, China
| | - Lei Fan
- Research Office, Qiqihar Medical
University, Qiqihar 161006, China
| | - Lin Ding
- Research Office, Qiqihar Medical
University, Qiqihar 161006, China
| | - Wenqin Yang
- Research Office, Qiqihar Medical
University, Qiqihar 161006, China
| | - Chuangang Zang
- Research Office, Qiqihar Medical
University, Qiqihar 161006, China
| | - Hong Guan
- Research Office, Qiqihar Medical
University, Qiqihar 161006, China,Corresponding author: Hong
Guan, Research Office, Qiqihar Medical University, Qiqihar 161006, China, Tel:
+86-0452-2663563, E-mail:
| |
Collapse
|
10
|
Hwang J, Kim Y, Seo Y, Sung M, Oh J, Yoon Y. Effect of Starter Cultures on Quality of Fermented Sausages. Food Sci Anim Resour 2023; 43:1-9. [PMID: 36789202 PMCID: PMC9890365 DOI: 10.5851/kosfa.2022.e75] [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: 12/16/2022] [Revised: 12/22/2022] [Accepted: 12/22/2022] [Indexed: 12/28/2022] Open
Abstract
The expansion and advancement of the meat product market have increased the demand for fermented sausages. A typical method for manufacturing high-quality fermented sausages is using a starter culture, which improves the taste, aroma, and texture. Currently, the starter culture for manufacturing fermented sausages is mainly composed of microorganisms such as lactic acid bacteria, yeast, and fungi, which generate volatile compounds by the oxidation of fatty acids. In addition, protein decomposition and changes in pH occur during the fermentation period. It can positively change the texture of the fermented sausage. In this review, we discuss the requirements (improving food safety, the safety of starter culture, enzyme activity, and color) of microorganisms used in starter cultures and the generation of flavor compounds (heptanal, octanal, nonanal, hexanal, 2-pentylfuran, 1-penten-3-ol, and 2-pentanone) from lipids. Furthermore, quality improvement (hardness and chewiness) due to texture changes after starter culture application during the manufacturing process are discussed.
Collapse
Affiliation(s)
- Jungeun Hwang
- Department of Food and Nutrition,
Sookmyung Women’s University, Seoul 04310, Korea
| | - Yujin Kim
- Department of Food and Nutrition,
Sookmyung Women’s University, Seoul 04310, Korea
| | - Yeongeun Seo
- Risk Analysis Research Center, Sookmyung
Women’s University, Seoul 04310, Korea
| | - Miseon Sung
- Department of Food and Nutrition,
Sookmyung Women’s University, Seoul 04310, Korea
| | - Jei Oh
- Department of Food and Nutrition,
Sookmyung Women’s University, Seoul 04310, Korea
| | - Yohan Yoon
- Department of Food and Nutrition,
Sookmyung Women’s University, Seoul 04310, Korea,Risk Analysis Research Center, Sookmyung
Women’s University, Seoul 04310, Korea,Corresponding author: Yohan
Yoon, Department of Food and Nutrition, Sookmyung Women’s University,
Seoul 04310, Korea, Tel: +82-2-2077-7585, Fax: +82-2-710-9479,
E-mail:
| |
Collapse
|
11
|
The Mechanisms of the Potential Probiotic Lactiplantibacillus plantarum against Cardiovascular Disease and the Recent Developments in its Fermented Foods. Foods 2022; 11:foods11172549. [PMID: 36076735 PMCID: PMC9455256 DOI: 10.3390/foods11172549] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2022] [Revised: 08/12/2022] [Accepted: 08/18/2022] [Indexed: 11/17/2022] Open
Abstract
Cardiovascular disease (CVD) has become the leading cause of death worldwide. Many recent studies have pointed out that Lactiplantibacillus plantarum (Lb. plantarum) has great potential in reducing the risk of CVD. Lb. plantarum is a kind of lactic acid bacteria (LAB) widely distributed in fermented food and the human intestinal tract, some strains of which have important effects on human health and the potential to be developed into probiotics. In this review, we summarize the mechanism of potential probiotic strains of Lb. plantarum against CVD. It could regulate the body’s metabolism at the molecular, cellular, and population levels, thereby lowering blood glucose and blood lipids, regulating blood pressure, and ultimately reducing the incidence of CVD. Furthermore, since Lb. plantarum is widely utilized in food industry, we highlight some of the most important new developments in fermented food for combating CVD; providing an insight into these fermented foods can assist scientists in improving the quality of these foods as well as alleviating patients’ CVD symptoms. We hope that in the future functional foods fermented by Lb. plantarum can be developed and incorporated into the daily diet to assist medication in alleviating CVD to some extent, and maintaining good health.
Collapse
|
12
|
Al-Nabulsi AA, Jaradat ZW, Qudsi F, Elsalem L, Osaili TM, Olaimat AN, Esposito G, Liu SQ, Ayyash MM. Characterization and bioactive properties of exopolysaccharides produced by Streptococcus thermophilus and Lactobacillus bulgaricus isolated from labaneh. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113817] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
|
13
|
Recharla N, Park S, Kim M, Kim B, Jeong JY. Protective effects of biological feed additives on gut microbiota and
the health of pigs exposed to deoxynivalenol: a review. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2022; 64:640-653. [PMID: 35969702 PMCID: PMC9353346 DOI: 10.5187/jast.2022.e40] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/15/2022] [Revised: 04/18/2022] [Accepted: 05/18/2022] [Indexed: 11/20/2022]
Abstract
Deoxynivalenol (DON) is the most common mycotoxin contaminant of cereal-based
food and animal feed. The toxicity of DON is very low compared to that of other
toxins; however, the most prominent signs of DON exposure include inappetence
and body weight loss, which causes considerable economic losses in the livestock
industry. This review summarizes critical studies on biological DON mycotoxin
mitigation strategies and the respective in vitro and
in vivo intestinal effects. Focus areas include growth
performance, gut health in terms of intestinal histomorphology, epithelial
barrier functions, the intestinal immune system and microflora, and short-chain
fatty acid production in the intestines. In addition, DON detoxification and
modulation of these parameters, through biological supplements, are discussed.
Biological detoxification of DON using microorganisms can attenuate DON toxicity
by modulating gut microbiota and improving gut health with or without
influencing the growth performance of pigs. However, the use of microorganisms
as feed additives to livestock for mycotoxins detoxification needs more research
before commercial use.
Collapse
Affiliation(s)
- Neeraja Recharla
- Department of Food Science and
Biotechnology, Sejong University, Seoul 05006, Korea
| | - Sungkwon Park
- Department of Food Science and
Biotechnology, Sejong University, Seoul 05006, Korea
| | - Minji Kim
- Animal Nutrition and Physiology Division,
National Institute of Animal Science, Wanju 55365, Korea
| | - Byeonghyeon Kim
- Animal Nutrition and Physiology Division,
National Institute of Animal Science, Wanju 55365, Korea
| | - Jin Young Jeong
- Animal Nutrition and Physiology Division,
National Institute of Animal Science, Wanju 55365, Korea
- Corresponding author: Jin Young Jeong,
Animal Nutrition and Physiology Division, National Institute of Animal Science,
Wanju 55365, Korea. Tel: +82-63-238-7487, E-mail:
| |
Collapse
|
14
|
Huang L, Feng M, Sun J. Angiotensin‐converting enzyme (ACE) inhibitory peptides from fermented sausages inoculated with
Lactobacillus plantarum
CD101 and
Staphylococcus simulans
NJ201. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15765] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Lanlan Huang
- Key Laboratory of Meat Processing and Quality Control College of Food Science and Technology Nanjing Agricultural Univ. Nanjing 210095 P.R. China
| | - Mei‐qin Feng
- College of Animal Science and Food Engineering Jinling Institute of Technology Nanjing 210038 P. R. China
| | - Jian Sun
- Key Laboratory of Meat Processing and Quality Control College of Food Science and Technology Nanjing Agricultural Univ. Nanjing 210095 P.R. China
| |
Collapse
|
15
|
Pourjafar H, Ansari F, Sadeghi A, Samakkhah SA, Jafari SM. Functional and health-promoting properties of probiotics' exopolysaccharides; isolation, characterization, and applications in the food industry. Crit Rev Food Sci Nutr 2022; 63:8194-8225. [PMID: 35266799 DOI: 10.1080/10408398.2022.2047883] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Abstract
Exopolysaccharides (EPS) are extracellular sugar metabolites/polymers of some slim microorganisms and, a wide variety of probiotics have been broadly investigated for their ability to produce EPS. EPS originated from probiotics have potential applications in food, pharmaceutical, cosmetology, wastewater treatment, and textiles industries, nevertheless slight is recognized about their function. The present review purposes to comprehensively discuss the structure, classification, biosynthesis, extraction, purification, sources, health-promoting properties, techno-functional benefits, application in the food industry, safety, toxicology, analysis, and characterization methods of EPS originated from probiotic microorganisms. Various studies have shown that probiotic EPS used as stabilizers, emulsifiers, gelling agents, viscosifiers, and prebiotics can alter the nutritional, texture, and rheological characteristics of food and beverages and play a major role in improving the quality of these products. Numerous studies have also proven the beneficial health effects of probiotic EPS, including antioxidant, antimicrobial, anti-inflammatory, immunomodulatory, anticancer, antidiabetic, antibiofilm, antiulcer, and antitoxin activities. Although the use of probiotic EPS has health effects and improves the organoleptic and textural properties of food and pharmaceutical products and there is a high tendency for their use in related industries, the production yield of these products is low and requires basic studies to support their products in large scale.
Collapse
Affiliation(s)
- Hadi Pourjafar
- Dietary Supplements and Probiotic Research Center, Alborz University of Medical Sciences, Karaj, Iran
- Department of Food Sciences and Nutrition, Maragheh University of Medical Sciences, Maragheh, Iran
| | - Fereshteh Ansari
- Razi Vaccine and Serum Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Tehran, Iran
- Research Center for Evidence-Based Medicine, Health Management and Safety Promotion Research Institute, Tabriz University of Medical Sciences, Tabriz, Iran
- Iranian EBM Centre: A Joanna Briggs Institute Affiliated Group, Tabriz, Iran
| | - Alireza Sadeghi
- Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Shohre Alian Samakkhah
- Department of Food Hygiene and Quality Control, Faculty of Veterinary of Medicine, Amol University of Special Modern Technology, Amol, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Ourense, Spain
| |
Collapse
|
16
|
Misra S, Pandey P, Dalbhagat CG, Mishra HN. Emerging Technologies and Coating Materials for Improved Probiotication in Food Products: a Review. FOOD BIOPROCESS TECH 2022; 15:998-1039. [PMID: 35126801 PMCID: PMC8800850 DOI: 10.1007/s11947-021-02753-5] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Accepted: 12/16/2021] [Indexed: 12/29/2022]
Abstract
From the past few decades, consumers' demand for probiotic-based functional and healthy food products is rising exponentially. Encapsulation is an emerging field to protect probiotics from unfavorable conditions and to deliver probiotics at the target place while maintaining the controlled release in the colon. Probiotics have been encapsulated for decades using different encapsulation methods to maintain their viability during processing, storage, and digestion and to give health benefits. This review focuses on novel microencapsulation techniques of probiotic bacteria including vacuum drying, microwave drying, spray freeze drying, fluidized bed drying, impinging aerosol technology, hybridization system, ultrasonication with their recent advancement, and characteristics of the commonly used polymers have been briefly discussed. Other than novel techniques, characterization of microcapsules along with their mechanism of release and stability have shown great interest recently in developing novel functional food products with synergetic effects, especially in COVID-19 outbreak. A thorough discussion of novel processing technologies and applications in food products with the incorporation of recent research works is the novelty and highlight of this review paper.
Collapse
Affiliation(s)
- Sourav Misra
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal 721 302 India
| | - Pooja Pandey
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal 721 302 India
| | - Chandrakant Genu Dalbhagat
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal 721 302 India
| | - Hari Niwas Mishra
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal 721 302 India
| |
Collapse
|
17
|
Rubak YT, Nuraida L, Iswantini D, Prangdimurti E. Angiotensin-I-Converting Enzyme Inhibitory Peptides in Goat Milk Fermented by Lactic Acid Bacteria Isolated from Fermented Food and Breast Milk. Food Sci Anim Resour 2022; 42:46-60. [PMID: 35028573 PMCID: PMC8728504 DOI: 10.5851/kosfa.2021.e55] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2021] [Revised: 09/08/2021] [Accepted: 09/25/2021] [Indexed: 01/02/2023] Open
Abstract
In this study, angiotensin-I-converting enzyme inhibitory (ACEI) activity was evaluated in fermented goat milk fermented by lactic acid bacteria (LAB) from fermented foods and breast milk. Furthermore, the potential for ACEI peptides was identified in fermented goat milk with the highest ACEI activity. The proteolytic specificity of LAB was also evaluated. The 2% isolate was inoculated into reconstituted goat milk (11%, w/v), then incubated at 37°C until pH 4.6 was reached. The supernatant produced by centrifugation was analyzed for ACEI activity and total peptide. Viable cell counts of LAB and titratable acidity were also evaluated after fermentation. Peptide identification was carried out using nano liquid chromatography mass spectrometry (LC-MS/MS), and potential as an ACEI peptide was carried out based on a literature review. The result revealed that ACEI activity was produced in all samples (20.44%-60.33%). Fermented goat milk of Lc. lactis ssp. lactis BD17 produced the highest ACEI activity (60.33%; IC50 0.297±0.10 mg/mL) after 48 h incubation, viable cell counts >8 Log CFU/mL, and peptide content of 4.037±0.27/mL. A total of 261 peptides were released, predominantly derived from casein (93%). The proteolytic specificity of Lc. lactis ssp. lactis BD17 through cleavage on the amino acid tyrosine, leucine, glutamic acid, and proline. A total of 21 peptides were identified as ACEI peptides. This study showed that one of the isolates from fermented food, namely Lc. lactis ssp. lactis BD17, has the potential as a starter culture for the production of fermented goat milk which has functional properties as a source of antihypertensive peptides.
Collapse
Affiliation(s)
- Yuliana Tandi Rubak
- Department of Food Science and Technology,
IPB University (Bogor Agricultural University), IPB
Dramaga Campus, Bogor 16680, Indonesia
- Agrotechnology Study Program, Faculty of
Agriculture, Universitas Nusa Cendana Kupang,
UNDANA Lasiana Campus, Kelapa Lima, Nusa Tenggara Timur (NTT)
85228, Indonesia
| | - Lilis Nuraida
- Department of Food Science and Technology,
IPB University (Bogor Agricultural University), IPB
Dramaga Campus, Bogor 16680, Indonesia
- Southeast Asian Food and Agricultural
Science and Technology (SEAFAST) Center, IPB University (Bogor Agricultural
University), IPB Dramaga Campus, Bogor 16680,
Indonesia
| | - Dyah Iswantini
- Department of Chemistry, IPB University
(Bogor Agricultural University), IPB Dramaga
Campus, Bogor 16680, Indonesia
- Tropical Biopharmaca Research Center, IPB
University (Bogor Agricultural University), IPB
Taman Kencana Campus, Bogor 16128, Indonesia
| | - Endang Prangdimurti
- Department of Food Science and Technology,
IPB University (Bogor Agricultural University), IPB
Dramaga Campus, Bogor 16680, Indonesia
- Southeast Asian Food and Agricultural
Science and Technology (SEAFAST) Center, IPB University (Bogor Agricultural
University), IPB Dramaga Campus, Bogor 16680,
Indonesia
| |
Collapse
|
18
|
Cruz-O'Byrne R, Casallas-Useche C, Piraneque-Gambasica N, Aguirre-Forero S. Knowledge Landscape of Starter Cultures: A Bibliometric and Patentometric Study. Recent Pat Biotechnol 2021; 15:232-246. [PMID: 34602043 DOI: 10.2174/1872208315666210928115503] [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: 06/27/2021] [Revised: 06/30/2021] [Accepted: 08/24/2021] [Indexed: 11/22/2022]
Abstract
BACKGROUND Starter cultures are essential in food industry biotechnology, consisting of microorganism preparations inoculated to produce safe fermented foods with desirable sensory characteristics. OBJECTIVE This study aims to identify and analyze the growth and flow of knowledge regarding starter cultures by creating scientific and technological profiles using patentometric and bibliometric indicators. METHODS A search for patents and scientific articles was conducted in December 2020 following a proposed 10-step methodology using the Scopus® and Patentinspiration databases. The search strategy was based on the keywords "starter culture" and "fermentation" considering publications up to 2020. RESULTS A total of 3035 articles and 719 patents were published until 2020, presenting a more significant number in the last ten (10) years due to the development of biological sciences and molecular biology involving enzymes and microorganisms. Italy leads the scientific production while China leads the technological. It was also possible to determine the most productive author and inventors, the most influential articles and inventions, and the main scientific journals and patent offices. CONCLUSION Scientific and technological activities have an exponential behavior showing that the knowledge about starter cultures continues to grow, becoming a field of interest for optimizing industrial processes related to food fermentation, thus achieving diversification of products that can satisfy the demand for food in an increasingly competitive global market.
Collapse
Affiliation(s)
- Rosmery Cruz-O'Byrne
- Grupo de Investigacion Suelo, Ambiente y Sociedad (GISAS), Faculty of Engineering, Universidad del Magdalena, Santa Marta, Colombia
| | | | - Nelson Piraneque-Gambasica
- Grupo de Investigacion Suelo, Ambiente y Sociedad (GISAS), Faculty of Engineering, Universidad del Magdalena, Santa Marta, Colombia
| | - Sonia Aguirre-Forero
- Grupo de Investigacion Suelo, Ambiente y Sociedad (GISAS), Faculty of Engineering, Universidad del Magdalena, Santa Marta, Colombia
| |
Collapse
|
19
|
Probiotics-based foods and beverages as future foods and their overall safety and regulatory claims. FUTURE FOODS 2021. [DOI: 10.1016/j.fufo.2021.100013] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023] Open
|
20
|
Palavecino Prpich NZ, Camprubí GE, Cayré ME, Castro MP. Indigenous Microbiota to Leverage Traditional Dry Sausage Production. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2021; 2021:6696856. [PMID: 33604370 PMCID: PMC7868150 DOI: 10.1155/2021/6696856] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 12/30/2020] [Accepted: 01/19/2021] [Indexed: 12/24/2022]
Abstract
The main issue addressed in this review is the need for innovation in the artisanal production of dry fermented sausages-leveraging rather than discarding tradition, together with some practical strategies available to achieve it. Throughout the text, emphasis is placed on the autochthonous microbiota responsible for the identity and unique sensory characteristics of these products. The available strategies to introduce innovation in this manufacturing process rely on metabolic flexibility of microbial strains. In this sense, this review evaluates the application of several tools aimed at improving the quality and safety of artisanal dry fermented sausages focusing on the microbial community role. The most studied alternatives to enhance dry sausage production comprise the use of autochthonous starter cultures-including functional and/or probiotic strains, the production of bacteriocins, and the generation of bioactive peptides, which have been thoroughly covered herein. The purpose of this work is to review recent research about novel different strategies available for food technologists to improve safety and quality in the manufacture of dry fermented sausages. Additional support strategies-quality product registers and innovation through tradition-have been suggested as complementary actions towards a successful introduction of indigenous microbial communities into traditional dry sausage production.
Collapse
Affiliation(s)
- Noelia Zulema Palavecino Prpich
- Laboratorio de Microbiología de Alimentos, Universidad Nacional del Chaco Austral (UNCAus), Comandante Fernández 755, Presidencia Roque Sáenz Peña, 3700 Chaco, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), C1425FQB Buenos Aires, Argentina
| | - Germán Edgardo Camprubí
- Facultad de Ingeniería, Universidad Nacional del Nordeste (UNNE), Las Heras 727, Resistencia, 3500 Chaco, Argentina
| | - María Elisa Cayré
- Laboratorio de Microbiología de Alimentos, Universidad Nacional del Chaco Austral (UNCAus), Comandante Fernández 755, Presidencia Roque Sáenz Peña, 3700 Chaco, Argentina
| | - Marcela Paola Castro
- Laboratorio de Microbiología de Alimentos, Universidad Nacional del Chaco Austral (UNCAus), Comandante Fernández 755, Presidencia Roque Sáenz Peña, 3700 Chaco, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), C1425FQB Buenos Aires, Argentina
| |
Collapse
|
21
|
Padalino B, Menchetti L. The First Protocol for Assessing Welfare of Camels. Front Vet Sci 2021; 7:631876. [PMID: 33585612 PMCID: PMC7876076 DOI: 10.3389/fvets.2020.631876] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2020] [Accepted: 12/23/2020] [Indexed: 02/05/2023] Open
Abstract
The aim of this study was to develop and describe a protocol for assessing welfare in camels reared in intensive or semi-intensive systems. A literature review was conducted searching for scientific papers on assessment of animal welfare and camel behavior, management, physiology, and pathology. The paradigms of Five Freedoms, the Five Domains Model, and the welfare principles and criteria applied by the Welfare Quality® and AWIN methods were then adapted to camels. A combination of animal-, resource- and management-based indicators were selected and categorized according to three levels of assessment: (i) Caretaker, (ii) Herd, and (iii) Animal. The Caretaker level is an interview of 23 questions exploring the caretaker's background, experience, and routine management practices. The Herd level is a check of the herd and of the place (i.e., box/pen) where camels are kept. The Animal level is a visual inspection aiming at evaluating individual camel behavior and health status. The selected indicators are presented for each welfare principle and level; for instance for the principle of “Appropriate nutrition,” feeding management is investigated at Caretaker level; feed availability and quality, the number of feeding points, and camel feeding behavior are recorded at Herd level, while body condition score (BCS) is evaluated at Animal level. In this study recording sheets for the assessment at the three levels are proposed and how to conduct the assessment is described. Limitations of the proposed protocol are also discussed. Further applications of this protocol for assessing camel welfare on a large number of farms is needed to validate the proposed indicators and identify the thresholds for their acceptability as well as to develop overall welfare indices and welfare standards in camels.
Collapse
Affiliation(s)
- Barbara Padalino
- Division of Animal Sciences, Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy
| | - Laura Menchetti
- Division of Animal Sciences, Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy
| |
Collapse
|
22
|
The potential application of probiotics and prebiotics for the prevention and treatment of COVID-19. NPJ Sci Food 2020; 4:17. [PMID: 33083549 PMCID: PMC7536434 DOI: 10.1038/s41538-020-00078-9] [Citation(s) in RCA: 100] [Impact Index Per Article: 25.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2020] [Accepted: 09/18/2020] [Indexed: 02/06/2023] Open
Abstract
COVID-19 is a pandemic disease caused by the novel coronavirus severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2). This new viral infection was first identified in China in December 2019, and it has subsequently spread globally. The lack of a vaccine or curative treatment for COVID-19 necessitates a focus on other strategies to prevent and treat the infection. Probiotics consist of single or mixed cultures of live microorganisms that can beneficially affect the host by maintaining the intestinal or lung microbiota that play a major role in human health. At present, good scientific evidence exists to support the ability of probiotics to boost human immunity, thereby preventing colonization by pathogens and reducing the incidence and severity of infections. Herein, we present clinical studies of the use of probiotic supplementation to prevent or treat respiratory tract infections. These data lead to promising benefits of probiotics in reducing the risk of COVID-19. Further studies should be conducted to assess the ability of probiotics to combat COVID-19.
Collapse
|
23
|
Zendeboodi F, Khorshidian N, Mortazavian AM, da Cruz AG. Probiotic: conceptualization from a new approach. Curr Opin Food Sci 2020. [DOI: 10.1016/j.cofs.2020.03.009] [Citation(s) in RCA: 79] [Impact Index Per Article: 19.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|