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Trakselyte-Rupsiene K, Juodeikiene G, Hajnal EJ, Bartkevics V, Pugajeva I, Klupsaite D, Cernauskas D, Lele V, Zadeike D, Bartkiene E. Challenges of Lactobacillus fermentation in combination with acoustic screening for deoxynivalenol and deoxynivalenol conjugates reduction in contaminated wheat - based products. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108699] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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2
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Jarutiene L, Adomaitiene V, Steibliene V, Juodeikiene G, Cernauskas D, Klupsaite D, Lele V, Milasauskiene E, Bartkiene E. Specifics of the Emotional Response of Patients Suffering From Major Depressive Disorder to Imagined Basic Tastes of Food. Front Psychol 2022; 13:820684. [PMID: 35197907 PMCID: PMC8860301 DOI: 10.3389/fpsyg.2022.820684] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2021] [Accepted: 01/12/2022] [Indexed: 11/13/2022] Open
Abstract
Nowadays, the major depressive disorder (MDD) is a common disease that negatively affects the life quality of many people around the world. As MDD symptoms are closely related with the changes in food and eating, the relation between patients’ emotional responses and food tastes could be used as criteria for diagnostic. Until now, studies on the emotional response to different food tastes for patients affected by MDD have been poorly described in literature. Therefore, the aim of this study was to evaluate the emotional response of patients suffering from MDD to the imagined different food tastes and to compare the results with a control group. Emotional responses in tested participants were induced by using cards with words of basic food tastes such as “sweet,” “salty,” “bitter,” “sour,” and “neutral.” The assessment of emotional response was performed with FaceReader 6 software. The outcome of this study showed that participants with MDD expressed lower “happy” and “contempt” and higher “surprised” emotions, along with a higher negative valence mean, in comparison with controls for all tested basic tastes of food (p ≤ 0.05). When Likert scale was used, significant differences (p ≤ 0.001) in response were only found for “sour” and “salty” imaginary tastes between healthy group and patients with MDD. The findings of this study provide the additional data on food–associated emotion analysis of MDD patients and could be useful for the further development of the contactless method for early diagnosis of MDD.
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Affiliation(s)
- Laura Jarutiene
- Psychiatry Clinic, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | | | - Vesta Steibliene
- Psychiatry Clinic, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Grazina Juodeikiene
- Department of Food Science and Technology, Kaunas University of Technology, Kaunas, Lithuania
| | - Darius Cernauskas
- Department of Food Science and Technology, Kaunas University of Technology, Kaunas, Lithuania.,Food Institute, Kaunas University of Technology, Kaunas, Lithuania.,Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Dovile Klupsaite
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Vita Lele
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Kaunas, Lithuania.,Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Egle Milasauskiene
- Psychiatry Clinic, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Elena Bartkiene
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Kaunas, Lithuania.,Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Kaunas, Lithuania
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3
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Zadeike D, Vaitkeviciene R, Degutyte R, Bendoraitiene J, Rukuiziene Z, Cernauskas D, Svazas M, Juodeikiene G. A comparative study on the structural and functional properties of water‐soluble and alkali‐soluble dietary fibres from rice bran after hot‐water, ultrasound, hydrolysis by cellulase, and combined pre‐treatments. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15480] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Daiva Zadeike
- Department of Food Science and Technology Kaunas University of Technology Radvilenu rd. 19 Kaunas LT‐50254 Lithuania
| | - Ruta Vaitkeviciene
- Department of Food Science and Technology Kaunas University of Technology Radvilenu rd. 19 Kaunas LT‐50254 Lithuania
| | - Rimgaile Degutyte
- Department of Food Science and Technology Kaunas University of Technology Radvilenu rd. 19 Kaunas LT‐50254 Lithuania
| | - Joana Bendoraitiene
- Department of Polymer Chemistry and Technology Kaunas University of Technology Radvilenu rd. 19 Kaunas LT‐50254 Lithuania
| | - Zaneta Rukuiziene
- Centre of Laboratories Faculty of Mechanical Engineering and Design Kaunas University of Technology Studentu str. 56 Kaunas LT‐51424 Lithuania
| | - Darius Cernauskas
- Food Institute of Kaunas University of Technology Radvilenu rd. 19 Kaunas LT‐50254 Lithuania
| | - Mantas Svazas
- Department of Food Science and Technology Kaunas University of Technology Radvilenu rd. 19 Kaunas LT‐50254 Lithuania
| | - Grazina Juodeikiene
- Department of Food Science and Technology Kaunas University of Technology Radvilenu rd. 19 Kaunas LT‐50254 Lithuania
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Juodeikiene G, Trakselyte-Rupsiene K, Navickaite B, Zadeike D, Bendoraitiene J, Bartkiene E, Lele V, Rueller L, Robert J, Arnoldi A, Aiello G, Glasner C. Functionalization of soya press cake (okara) by ultrasonication for enhancement of submerged fermentation with Lactobacillus paracasei LUHS244 for wheat bread production. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112337] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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5
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Aiello G, Li Y, Xu R, Boschin G, Juodeikiene G, Arnoldi A. Composition of the Protein Ingredients from Insoluble Oat Byproducts Treated with Food-Grade Enzymes, Such as Amylase, Cellulose/Xylanase, and Protease. Foods 2021; 10:foods10112695. [PMID: 34828977 PMCID: PMC8623069 DOI: 10.3390/foods10112695] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2021] [Revised: 11/01/2021] [Accepted: 11/02/2021] [Indexed: 11/20/2022] Open
Abstract
The manufacture of plant-based drinks has the drawback of a huge production of underexploited press cakes. In particular, the oat press cake is mainly used in feed formulation, whereas added-value applications in human nutrition are scarce. Considering that enzymatic treatments may be useful to improve the nutritional quality of these insoluble byproducts, this study aimed to evaluate whether the treatment with some food-grade enzymes, such as amylase, cellulase/xylanase, protease, and their combination, may be useful to achieve this goal. Proteomic and peptidomic studies showed that the enzymatic treatments improved the protein extraction yields and induced a release of low molecular weight (LMW) peptides that were demonstrated to provide a useful antioxidant activity. In the treated oat press cake proteins, the concentration of the bound phenolic compounds was decreased, with the exception of caffeic acid, which was increased, and avenanthramides, which remained unchanged. Finally, the enzymatic treatment decreased the concentration of phytic acid. All these results indicate that the enzymatic treatments may be useful to ameliorate the nutritional profile of these protein ingredients, before their inclusion in different food products.
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Affiliation(s)
- Gilda Aiello
- Department of Human Science and Quality of Life Promotion, Telematic University San Raffaele, 00166 Rome, Italy
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy; (Y.L.); (R.X.); (G.B.); (A.A.)
- Correspondence: ; Tel.: +39-0250319293
| | - Yuchen Li
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy; (Y.L.); (R.X.); (G.B.); (A.A.)
| | - Ruoxian Xu
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy; (Y.L.); (R.X.); (G.B.); (A.A.)
| | - Giovanna Boschin
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy; (Y.L.); (R.X.); (G.B.); (A.A.)
| | - Grazina Juodeikiene
- Department of Food Science and Technology, Kaunas University of Technology, Radvilenu rd. 19, LT-50254 Kaunas, Lithuania;
| | - Anna Arnoldi
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy; (Y.L.); (R.X.); (G.B.); (A.A.)
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6
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Zokaityte E, Lele V, Starkute V, Zavistanaviciute P, Klupsaite D, Bartkevics V, Pugajeva I, Bērziņa Z, Gruzauskas R, Sidlauskiene S, Juodeikiene G, Santini A, Bartkiene E. The influence of combined extrusion and fermentation processes on the chemical and biosafety parameters of wheat bran. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111498] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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7
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Vaitkeviciene R, Zadeike D, Gaizauskaite Z, Valentaviciute K, Marksa M, Mazdzieriene R, Bartkiene E, Lele V, Juodeikiene G, Jakstas V. Functionalisation of rice bran assisted by ultrasonication and fermentation for the production of rice bran–lingonberry pulp‐based probiotic nutraceutical. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15053] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Ruta Vaitkeviciene
- Department of Food Science and Technology Kaunas University of Technology Kaunas LT‐50254 Lithuania
| | - Daiva Zadeike
- Department of Food Science and Technology Kaunas University of Technology Kaunas LT‐50254 Lithuania
- Institute of Pharmaceutical Technologies Lithuanian University of Health Sciences Kaunas LT‐50162 Lithuania
| | - Zydrune Gaizauskaite
- Department of Food Science and Technology Kaunas University of Technology Kaunas LT‐50254 Lithuania
| | - Kristina Valentaviciute
- Department of Food Science and Technology Kaunas University of Technology Kaunas LT‐50254 Lithuania
| | - Mindaugas Marksa
- Department of Analytical and Toxicological Chemistry Lithuanian University of Health Sciences Kaunas LT‐50162 Lithuania
| | - Ramute Mazdzieriene
- Department of Food Science and Technology Kaunas University of Technology Kaunas LT‐50254 Lithuania
| | - Elena Bartkiene
- Institute of Pharmaceutical Technologies Lithuanian University of Health Sciences Kaunas LT‐50162 Lithuania
- Department of Food Safety and Quality Veterinary Academy of Lithuanian University of Health Sciences Kaunas LT‐47181 Lithuania
| | - Vita Lele
- Department of Food Safety and Quality Veterinary Academy of Lithuanian University of Health Sciences Kaunas LT‐47181 Lithuania
| | - Grazina Juodeikiene
- Department of Food Science and Technology Kaunas University of Technology Kaunas LT‐50254 Lithuania
- Institute of Pharmaceutical Technologies Lithuanian University of Health Sciences Kaunas LT‐50162 Lithuania
| | - Valdas Jakstas
- Institute of Pharmaceutical Technologies Lithuanian University of Health Sciences Kaunas LT‐50162 Lithuania
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8
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Pluciute A, Adomaitienė V, Steibliene V, Jarutiene L, Bartkiene E, Lele V, Cernauskas D, Klupsaite D, Žadeikė D, Juodeikiene G. Differences in the preferred food tastes characteristics in patients with depressive disorder and healthy subjects. Eur Psychiatry 2021. [PMCID: PMC9471301 DOI: 10.1192/j.eurpsy.2021.874] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/23/2022] Open
Abstract
Introduction There is no doubt that the symptoms of depression is the loss of appetite and loss the ability to taste food. However there is unanswered question how depression disorder impact different preferences of food tastes, which was sought to be explored in this study. Objectives were to evaluate changes in characteristics of food tastes in patients with depressive disorder and healthy controls; and to find the association with clinical expression of depressive severity. Methods 74 patients with depressive disorder (according DSM-V, MINI 6.0.0) and 38 healthy controls, 18 to 55 age old, were included into this study. The subjects were interviewed using the sociodemographic and the food sensory questionnaires. The severity of depression was rated using Montgomery-Asberg Depression Rating Scale (MADRS). Results There were significantly more patients with depressive disorder in comparison to healthy controls preferred non-spicy taste of food (66.2 % vs. 47.4 % respectively, p=0.025) and non-sour taste of food (66.2% vs 50.0 %, respectively, p=0.015), without significant differences in preference of salty and sweet food tastes. Among study patients with depressive disorder, the majority (71.6%) suffered from moderate severe depression, 23 % - severe depression and 5.4 % had mild severity depression. The preferences of tastes of the food (sour, sweet, salty, spicy) were independent of the severity of the depressive disorder (p>0.05) Conclusions Patients with depressive disorder prefer non-spicy and non-sour food tastes, without differences in salty and sweet foods; it have found independent of the severity of the depressive disorder.
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9
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Bartkiene E, Bartkevics V, Pugajeva I, Borisova A, Zokaityte E, Lele V, Starkute V, Zavistanaviciute P, Klupsaite D, Zadeike D, Juodeikiene G. The Quality of Wheat Bread With Ultrasonicated and Fermented By-Products From Plant Drinks Production. Front Microbiol 2021; 12:652548. [PMID: 33815341 PMCID: PMC8009971 DOI: 10.3389/fmicb.2021.652548] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2021] [Accepted: 02/25/2021] [Indexed: 01/28/2023] Open
Abstract
During plant-based drinks production a significant amount of valuable by-products (BPs) is obtained. The valorization of BPs is beneficial for both the environment and the food industry. The direct incorporation of the fermented and/or ultrasonicated almond, coconut, and oat drinks production BPs in other food products, such as wheat bread (WB) could lead to the better nutritional value as well as quality of WB. Therefore, in this study, various quantities (5, 10, 15, and 20%) of differently treated [ultrasonicated (37 kHz) or fermented with Lacticaseibacillus casei LUHS210] almond, coconut, and oat drinks preparation BPs were used in wheat bread (WB) formulations. Microbiological and other quality parameters (acidity, color, specific volume, porosity, moisture content, overall acceptability) as well as bread texture hardness during the storage and acrylamide content in the WB were evaluated. Among the fermented samples, 12-h-fermented almond and oat, as well as 24-h-fermented coconut drinks preparation BPs (pH values of 2.94, 2.41, and 4.50, respectively; total enterobacteria and mold/yeast were not found) were selected for WB production. In most cases, the dough and bread quality parameters were significantly (p ≤ 0.05) influenced by the BPs used, the treatment of the BPs, and the quantity of the BPs. The highest overall acceptability of the WB prepared with 20% fermented almond drink preparation by-product (AP), 15% fermented oat drink preparation by-product (OP), and 15% ultrasonicated OP was established. After 96 h of storage, the lowest hardness (on average, 1.2 mJ) of the breads prepared with 5% fermented AP, coconut drink preparation by-product (CP), and OP and ultrasonicated CP was found. The lowest content of acrylamide in the WB prepared with OP was found (on average, 14.7 μg/kg). Finally, 15% fermented OP could be safely used for WB preparation because the prepared bread showed high overall acceptability, as well as low acrylamide content.
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Affiliation(s)
- Elena Bartkiene
- Department of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, Kaunas, Lithuania.,Faculty of Animal Sciences, Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Vadims Bartkevics
- Centre of Food Chemistry, University of Latvia, Riga, Latvia.,Institute of Food Safety, Animal Health and Environment "BIOR," Riga, Latvia
| | - Iveta Pugajeva
- Institute of Food Safety, Animal Health and Environment "BIOR," Riga, Latvia
| | - Anastasija Borisova
- Institute of Food Safety, Animal Health and Environment "BIOR," Riga, Latvia
| | - Egle Zokaityte
- Department of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, Kaunas, Lithuania.,Faculty of Animal Sciences, Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Vita Lele
- Department of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, Kaunas, Lithuania.,Faculty of Animal Sciences, Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Vytaute Starkute
- Department of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, Kaunas, Lithuania.,Faculty of Animal Sciences, Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Paulina Zavistanaviciute
- Department of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, Kaunas, Lithuania.,Faculty of Animal Sciences, Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Dovile Klupsaite
- Faculty of Animal Sciences, Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Daiva Zadeike
- Department of Food Science and Technology, Kaunas University of Technology, Kaunas, Lithuania
| | - Grazina Juodeikiene
- Department of Food Science and Technology, Kaunas University of Technology, Kaunas, Lithuania
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10
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Zadeike D, Vaitkeviciene R, Bartkevics V, Bogdanova E, Bartkiene E, Lele V, Juodeikiene G, Cernauskas D, Valatkeviciene Z. The expedient application of microbial fermentation after whole-wheat milling and fractionation to mitigate mycotoxins in wheat-based products. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110440] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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11
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Ruzauskas M, Bartkiene E, Stankevicius A, Bernatoniene J, Zadeike D, Lele V, Starkute V, Zavistanaviciute P, Grigas J, Zokaityte E, Pautienius A, Juodeikiene G, Jakstas V. The Influence of Essential Oils on Gut Microbial Profiles in Pigs. Animals (Basel) 2020; 10:ani10101734. [PMID: 32987688 PMCID: PMC7598605 DOI: 10.3390/ani10101734] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2020] [Revised: 09/20/2020] [Accepted: 09/22/2020] [Indexed: 12/12/2022] Open
Abstract
Simple Summary In recent years, the intake of ultra-processed foods has increased dramatically worldwide. Missing natural foods in the diet raise the need of biologically active food components that could compensate for this deficiency and help maintain proper immune status. In this study, the microbial changes in pigs as experimental animals were assessed as influenced by consumption of oregano extract combination with peppermint and thyme essential oils. The results demonstrated that the combination of plant extracts had a positive effect on the gastrointestinal tract of animals by increasing the number of probiotic bacteria. Based on the results obtained it may be outlined that the combination of oregano extract and peppermint and thyme essential oils can be promising ingredient as a functional component for the development of the new nutraceutical preparation. Abstract In recent years, the intake of ultra-processed foods has increased dramatically worldwide. Missing natural foods in the diet raise the need of biologically active food components that could compensate for this deficiency and help maintain proper immune status. This study used pigs as an animal model for the assessment of the impact of consumption of Origanum vulgare plant extract combined with Mentha piperita and Thymus vulgaris essential oils on microbial profile in intestines. A single group of weaned pigs received basal diet, while the other group basal diet supplemented with plant extract and two essential oils in the form of bilayer tablets prepared using “liquid/solid” phase technology. Metagenomic sequencing was performed with the aim to investigate changes of microbial communities in ileum, caecum, and colon. The results demonstrated that the combination of essential oils was non cytotoxic, and had a positive effect on the microbial composition in the large intestine of pigs due to significant increase in the number of probiotic bacteria. The amount of Lactobacillus was 2.5 times and Bifidobacterium 1.9 times higher in the animal group fed with supplement. The combination, however, had some negative impact on the variety of minor species in the distal part of the ileum. Additional studies need to be performed to obtain knowledge on how combinations of essential oils can change bacterial variety in the proximal part of the gastrointestinal tract.
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Affiliation(s)
- Modestas Ruzauskas
- Microbiology and Virology Institute, Lithuanian University of Health Sciences, Tilžes g. 18, LT-47181 Kaunas, Lithuania
- Department of Anatomy and Physiology, Immunology Laboratory, Lithuanian University of Health Sciences, Tilzes g. 18, LT-47181 Kaunas, Lithuania; (A.S.); (J.G.); (A.P.)
- Correspondence: ; Tel.: +370-615-15240
| | - Elena Bartkiene
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes g. 18, LT-47181 Kaunas, Lithuania; (E.B.); (V.L.); (V.S.); (P.Z.); (E.Z.)
- Department of Food Safety and Quality, Lithuanian University of Health Sciences, Tilzes g. 18, LT-47181 Kaunas, Lithuania
| | - Arunas Stankevicius
- Department of Anatomy and Physiology, Immunology Laboratory, Lithuanian University of Health Sciences, Tilzes g. 18, LT-47181 Kaunas, Lithuania; (A.S.); (J.G.); (A.P.)
| | - Jurga Bernatoniene
- Institute of Pharmaceutical Technologies, Medical Academy, Lithuanian University of Health Sciences, Sukileliu pr. 13, LT-50161 Kaunas, Lithuania; (J.B.); (V.J.)
- Department of Drug Technology and Social Pharmacy, Lithuanian University of Health Sciences, Eivenių str. 4, LT-50161 Kaunas, Lithuania
| | - Daiva Zadeike
- Department of Food Science and Technology, Kaunas University of Technology, Radvilenu Rd. 19, LT-50254 Kaunas, Lithuania; (D.Z.); (G.J.)
| | - Vita Lele
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes g. 18, LT-47181 Kaunas, Lithuania; (E.B.); (V.L.); (V.S.); (P.Z.); (E.Z.)
- Department of Food Safety and Quality, Lithuanian University of Health Sciences, Tilzes g. 18, LT-47181 Kaunas, Lithuania
| | - Vytaute Starkute
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes g. 18, LT-47181 Kaunas, Lithuania; (E.B.); (V.L.); (V.S.); (P.Z.); (E.Z.)
- Department of Food Safety and Quality, Lithuanian University of Health Sciences, Tilzes g. 18, LT-47181 Kaunas, Lithuania
| | - Paulina Zavistanaviciute
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes g. 18, LT-47181 Kaunas, Lithuania; (E.B.); (V.L.); (V.S.); (P.Z.); (E.Z.)
- Department of Food Safety and Quality, Lithuanian University of Health Sciences, Tilzes g. 18, LT-47181 Kaunas, Lithuania
| | - Juozas Grigas
- Department of Anatomy and Physiology, Immunology Laboratory, Lithuanian University of Health Sciences, Tilzes g. 18, LT-47181 Kaunas, Lithuania; (A.S.); (J.G.); (A.P.)
| | - Egle Zokaityte
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes g. 18, LT-47181 Kaunas, Lithuania; (E.B.); (V.L.); (V.S.); (P.Z.); (E.Z.)
- Department of Food Safety and Quality, Lithuanian University of Health Sciences, Tilzes g. 18, LT-47181 Kaunas, Lithuania
| | - Arnoldas Pautienius
- Department of Anatomy and Physiology, Immunology Laboratory, Lithuanian University of Health Sciences, Tilzes g. 18, LT-47181 Kaunas, Lithuania; (A.S.); (J.G.); (A.P.)
| | - Grazina Juodeikiene
- Department of Food Science and Technology, Kaunas University of Technology, Radvilenu Rd. 19, LT-50254 Kaunas, Lithuania; (D.Z.); (G.J.)
| | - Valdas Jakstas
- Institute of Pharmaceutical Technologies, Medical Academy, Lithuanian University of Health Sciences, Sukileliu pr. 13, LT-50161 Kaunas, Lithuania; (J.B.); (V.J.)
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12
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Zokaityte E, Cernauskas D, Klupsaite D, Lele V, Starkute V, Zavistanaviciute P, Ruzauskas M, Gruzauskas R, Juodeikiene G, Rocha JM, Bliznikas S, Viskelis P, Ruibys R, Bartkiene E. Bioconversion of Milk Permeate with Selected Lactic Acid Bacteria Strains and Apple By-Products into Beverages with Antimicrobial Properties and Enriched with Galactooligosaccharides. Microorganisms 2020; 8:E1182. [PMID: 32756465 PMCID: PMC7463965 DOI: 10.3390/microorganisms8081182] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2020] [Revised: 07/30/2020] [Accepted: 08/01/2020] [Indexed: 12/12/2022] Open
Abstract
The present research study aims to prepare prototypes of beverages from milk permeate (MP) using fermentation with 10 different strains of lactic acid bacteria (LAB) showing antimicrobial properties (L. uvarum LUHS245, L. casei LUHS210, L. curvatus LUHS51, L. plantarum LUHS135, P. acidilactici LUHS29, L. plantarum LUHS122, L. coryniformins LUHS71, L. paracasei LUHS244, P. pentosaceus LUHS183, L. faraginis LUHS206) and MP with (AppMP) or without (MP) the addition of 8% (w/w) apple by-products (App). Two groups of prototypes of beverages were prepared: fermented MP and fermented MP with App (AppMP). Acidity parameters, LAB viable counts, lactose and galactooligosaccharides (GOSs) content, antimicrobial properties against 15 pathogenic and opportunistic bacterial strains, overall acceptability and emotions induced of the final fermented beverages for consumers were evaluated. Results showed that all LAB grew well in MP and LAB strain exhibited a significant (p ≤ 0.05) influence on galactobiose and galactotriose synthesis in the fermentable MP substrate. The highest total content of GOS (26.80 mg/100 mL) was found in MPLUHS29 fermented beverage. In addition, MPLUHS245, MPLUHS210 and AppMPLUHS71 fermented beverages showed high antimicrobial activity, inhibiting 13 out of 15 tested microbial pathogens. The overall acceptability of AppMP fermented beverages was 26.8% higher when compared with fermented beverages without App (MP), and the most intensive "happy" emotion was induced by MPLUHS71, MPLUHS24, MPLUHS183 and MPLUHS206 samples. Finally, very promising results were also attained by the bioconversion of MP with selected LAB and App addition into the prototypes of antimicrobial beverages enriched with GOS.
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Affiliation(s)
- Egle Zokaityte
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Mickeviciaus str. 9, LT-44307 Kaunas, Lithuania; (E.Z.); (D.C.); (D.K.); (V.L.); (V.S.); (P.Z.); (S.B.)
- Department of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, Mickeviciaus str. 9, LT-44307 Kaunas, Lithuania
| | - Darius Cernauskas
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Mickeviciaus str. 9, LT-44307 Kaunas, Lithuania; (E.Z.); (D.C.); (D.K.); (V.L.); (V.S.); (P.Z.); (S.B.)
- Food Institute, Kaunas University of Technology, Radvilenu rd. 19, LT-50254 Kaunas, Lithuania
| | - Dovile Klupsaite
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Mickeviciaus str. 9, LT-44307 Kaunas, Lithuania; (E.Z.); (D.C.); (D.K.); (V.L.); (V.S.); (P.Z.); (S.B.)
| | - Vita Lele
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Mickeviciaus str. 9, LT-44307 Kaunas, Lithuania; (E.Z.); (D.C.); (D.K.); (V.L.); (V.S.); (P.Z.); (S.B.)
- Department of Food Safety and Quality, Faculty of Veterinary, 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; (E.Z.); (D.C.); (D.K.); (V.L.); (V.S.); (P.Z.); (S.B.)
- Department of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, Mickeviciaus str. 9, LT-44307 Kaunas, Lithuania
| | - Paulina Zavistanaviciute
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Mickeviciaus str. 9, LT-44307 Kaunas, Lithuania; (E.Z.); (D.C.); (D.K.); (V.L.); (V.S.); (P.Z.); (S.B.)
- Department of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, Mickeviciaus str. 9, LT-44307 Kaunas, Lithuania
| | - Modestas Ruzauskas
- Department of Anatomy and Physiology, Faculty of Veterinary, Lithuanian University of Health Sciences, Mickeviciaus str. 9, LT-44307 Kaunas, Lithuania;
- Institute of Microbiology and Virology, Faculty of Veterinary, 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; (R.G.); (G.J.)
| | - Grazina Juodeikiene
- Department of Food Science and Technology, Kaunas University of Technology, Radvilenu rd. 19, LT-50254 Kaunas, Lithuania; (R.G.); (G.J.)
| | - João Miguel Rocha
- REQUIMTE–Rede de Química e Tecnologia, Laboratório de Química Verde (LAQV), Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto (FCUP), Rua do Campo Alegre, s/n., P-4169-007 Porto, Portugal
| | - Saulius Bliznikas
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Mickeviciaus str. 9, LT-44307 Kaunas, Lithuania; (E.Z.); (D.C.); (D.K.); (V.L.); (V.S.); (P.Z.); (S.B.)
| | - Pranas Viskelis
- Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry, Kauno str. 30, LT-54333 Babtai, Lithuania;
| | - Romas Ruibys
- Institute of Agricultural and Food Sciences, Agriculture Academy, Vytautas Magnus University, K. Donelaicio str. 58, LT-44244 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; (E.Z.); (D.C.); (D.K.); (V.L.); (V.S.); (P.Z.); (S.B.)
- Department of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, Mickeviciaus str. 9, LT-44307 Kaunas, Lithuania
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13
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Zadeike D, Vaitkeviciene R, Marksa M, Juodeikiene G, Bendoraitiene J, Bartkiene E, Lele V, Viskelis P, Bernatoniene J, Jakstas V. Structural and functional characterisation of compositionally optimised rice bran and lingonberry dietary fibre‐based gel‐type product enriched with phytochemicals. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14668] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Daiva Zadeike
- Department of Food Science and Technology Kaunas University of Technology 50254 Kaunas Lithuania
| | - Ruta Vaitkeviciene
- Department of Food Science and Technology Kaunas University of Technology 50254 Kaunas Lithuania
| | | | - Grazina Juodeikiene
- Department of Food Science and Technology Kaunas University of Technology 50254 Kaunas Lithuania
| | - Joana Bendoraitiene
- Department of Food Science and Technology Kaunas University of Technology 50254 Kaunas Lithuania
| | - Elena Bartkiene
- Lithuanian University of Health Sciences 47181 Kaunas Lithuania
| | - Vita Lele
- Lithuanian University of Health Sciences 47181 Kaunas Lithuania
| | - Pranas Viskelis
- Institute of Horticulture Lithuanian Research Centre for Agriculture and Forestry 58344 Kedainiai Lithuania
| | | | - Valdas Jakstas
- Lithuanian University of Health Sciences 47181 Kaunas Lithuania
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14
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Bartkiene E, Bartkevics V, Pugajeva I, Borisova A, Zokaityte E, Lele V, Sakiene V, Zavistanaviciute P, Klupsaite D, Zadeike D, Özogul F, Juodeikiene G. Challenges Associated with Byproducts Valorization-Comparison Study of Safety Parameters of Ultrasonicated and Fermented Plant-Based Byproducts. Foods 2020; 9:foods9050614. [PMID: 32403256 PMCID: PMC7278600 DOI: 10.3390/foods9050614] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2020] [Revised: 05/04/2020] [Accepted: 05/06/2020] [Indexed: 01/12/2023] Open
Abstract
In order to promote the efficient use of byproducts from the production of plant-based beverages, which still contain a large amount of nutritional and functional compounds, microbiological and chemical safety characteristics should be evaluated and, if needed, improved. Many challenges are associated with byproducts valorization, and the most important ones, which should be taken into account at the further steps of valorization, are biological and chemical safety. For safety improving, several technological treatments (biological, physical etc.) can be used. In this study, the influence of low-frequency ultrasonication (US) and fermentation with Lactobacillus casei LUHS210 strain, as physical and biotechnological treatments, on the safety characteristics of the byproducts (BYs) from the processing of rice, soy, almond, coconut, and oat drinks was compared. Ultrasonication, as well as fermentation, effectively improved the microbiological safety of BYs. Ultrasonication and fermentation reduced the concentration of deoxynivalenol, on average, by 24% only in soy BYs. After fermentation, 15-acetyldeoxynivalenol was formed in all samples (<12 µg kg−1), except for soy BYs. The lowest total biogenic amines content was found in fermented rice BYs and ultrasonicated coconut BYs. When comparing untreated and fermented BYs, significant changes in macro- and micro-elements content were found. Ultrasonication at 37 kHz did not significantly influence the concentrations of macro- and micro-elements, while fermentation affected most of the essential micro-elements. Consequently, while ultrasonication and fermentation can enhance the safety of BYs, the specific effects must be taken into account on biogenic amines, mycotoxins, and micro and macro elements.
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Affiliation(s)
- Elena Bartkiene
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes g. 18, LT-47181 Kaunas, Lithuania; (E.Z.); (V.L.); (V.S.); (P.Z.); (D.K.)
- Department of Food Safety and Quality, Lithuanian University of Health Sciences, Tilzes g. 18, LT-47181 Kaunas, Lithuania
- Correspondence: ; Tel.: +370-37-574565
| | - Vadims Bartkevics
- Centre of Food Chemistry, University of Latvia, Jelgavas iela 1, LV-1004 Riga, Latvia;
- Institute of Food Safety, Animal Health and Environment BIOR, Lejupes iela 3, LV-1076 Riga, Latvia; (I.P.); (A.B.)
| | - Iveta Pugajeva
- Institute of Food Safety, Animal Health and Environment BIOR, Lejupes iela 3, LV-1076 Riga, Latvia; (I.P.); (A.B.)
| | - Anastasija Borisova
- Institute of Food Safety, Animal Health and Environment BIOR, Lejupes iela 3, LV-1076 Riga, Latvia; (I.P.); (A.B.)
| | - Egle Zokaityte
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes g. 18, LT-47181 Kaunas, Lithuania; (E.Z.); (V.L.); (V.S.); (P.Z.); (D.K.)
| | - Vita Lele
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes g. 18, LT-47181 Kaunas, Lithuania; (E.Z.); (V.L.); (V.S.); (P.Z.); (D.K.)
- Department of Food Safety and Quality, Lithuanian University of Health Sciences, Tilzes g. 18, LT-47181 Kaunas, Lithuania
| | - Vytaute Sakiene
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes g. 18, LT-47181 Kaunas, Lithuania; (E.Z.); (V.L.); (V.S.); (P.Z.); (D.K.)
- Department of Food Safety and Quality, Lithuanian University of Health Sciences, Tilzes g. 18, LT-47181 Kaunas, Lithuania
| | - Paulina Zavistanaviciute
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes g. 18, LT-47181 Kaunas, Lithuania; (E.Z.); (V.L.); (V.S.); (P.Z.); (D.K.)
- Department of Food Safety and Quality, Lithuanian University of Health Sciences, Tilzes g. 18, LT-47181 Kaunas, Lithuania
| | - Dovile Klupsaite
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes g. 18, LT-47181 Kaunas, Lithuania; (E.Z.); (V.L.); (V.S.); (P.Z.); (D.K.)
| | - Daiva Zadeike
- Department of Food Science and Technology, Kaunas University of Technology, Radvilenu Rd. 19, LT-50254 Kaunas, Lithuania; (D.Z.); (G.J.)
| | - Fatih Özogul
- Department of Seafood Processing Technology, The University of Cukurova, Balcali, Saricam, 01330 Adana, Turkey;
| | - Grazina Juodeikiene
- Department of Food Science and Technology, Kaunas University of Technology, Radvilenu Rd. 19, LT-50254 Kaunas, Lithuania; (D.Z.); (G.J.)
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15
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Juodeikiene G, Cernauskas D, Trakselyte-Rupsiene K, Bartkiene E, Zadeike D, Banyte G, Santini A. Acoustic-Based Screening Method for the Detection of Total Aflatoxin in Corn and Biological Detoxification in Bioethanol Production. Front Microbiol 2020; 11:543. [PMID: 32351462 PMCID: PMC7174555 DOI: 10.3389/fmicb.2020.00543] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2019] [Accepted: 03/12/2020] [Indexed: 11/28/2022] Open
Abstract
Aspergillus spp. are widely occurring fungi in nature; they produce toxic compounds such as aflatoxins (AFs) and mainly target plant products such as corn and nuts. The development of prevention strategies is challenging because AFs are highly toxic and have been regulated to small concentrations. This study proposes a new strategy of AF prevention through the application of rapid methods using acoustic techniques in combination with fermentation for the elimination of contaminated corn from bioethanol production processes. An acoustic device was used for the analysis of model systems consisting of corn and nuts (hazelnuts and peanuts) contaminated with different amounts of AFs. High correlations were obtained between penetrated acoustic signal amplitude (Ap) and corn sample density, and between Ap and AF content. Also, relationships were found between changes in Ap values and AF contamination in the nuts model systems. The results of biotreatment of contaminated corn during bioethanol production confirmed that AFs cannot be completely eliminated in dried distiller’s grains with solubles, a valuable by-product for animal feed. Microbially, contamination of the raw material has a negative impact on bioethanol quality by increasing the content of volatile compounds. Therefore, the application of methods such as acoustic screening is a promising alternative for rapid AF detection in corn and nuts (it can handle multi-layers of grain). With the application of acoustic techniques, the prevention of AFs in contaminated raw plant materials could be achieved.
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Affiliation(s)
- Grazina Juodeikiene
- Department of Food Science and Technology, Kaunas University of Technology, Kaunas, Lithuania
| | - Darius Cernauskas
- Food Institute, Kaunas University of Technology, Kaunas, Lithuania.,Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | | | - Elena Bartkiene
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Kaunas, Lithuania.,Department of Food Safety and Quality, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Daiva Zadeike
- Department of Food Science and Technology, Kaunas University of Technology, Kaunas, Lithuania
| | - Greta Banyte
- Department of Food Science and Technology, Kaunas University of Technology, Kaunas, Lithuania
| | - Antonello Santini
- Department of Pharmacy, University of Napoli Federico II, Naples, Italy
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16
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Juodeikiene G, Zadeike D, Trakselyte-Rupsiene K, Gasauskaite K, Bartkiene E, Lele V, Viskelis P, Bernatoniene J, Ivanauskas L, Jakstas V. Functionalisation of flaxseed proteins assisted by ultrasonication to produce coatings enriched with raspberries phytochemicals. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109180] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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17
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Bartkiene E, Mozuriene E, Lele V, Zokaityte E, Gruzauskas R, Jakobsone I, Juodeikiene G, Ruibys R, Bartkevics V. Changes of bioactive compounds in barley industry by-products during submerged and solid state fermentation with antimicrobial Pediococcus acidilactici strain LUHS29. Food Sci Nutr 2020; 8:340-350. [PMID: 31993160 PMCID: PMC6977520 DOI: 10.1002/fsn3.1311] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2019] [Revised: 10/18/2019] [Accepted: 10/22/2019] [Indexed: 01/02/2023] Open
Abstract
In this study, changes of bioactive compounds (crude protein (CP), crude fat (CF), dietary fiber (DF), fatty acids (FAs), free amino acids (FAAs), phenolic compounds (PCs), biogenic amines (BAs), lignans, and alkylresorcinols) in barley industry by-products (BB) during submerged and solid state fermentation (SSF) with Pediococcus acidilactici were analyzed. It was established that both fermentation conditions reduce the CP and CF content in BB (by 25.8% and 35.9%, respectively) and increase DF content (on average by 25.0%). Fermentation increases the oleic, arachidic, eicosadienoic, behenic, and lignoceric FA in BB samples. The highest total BA content was found in untreated samples (290.6 mg/kg). Solid state fermentation increased the content of the alkylresorcinol C19:0. Finally, collecting data about the changes of these compounds during technological processes is very important, because according to the specific compounds formed during fermentation, further recommendations for by-product valorization and uses in food, pharmaceutical, or feed industries can be suggested.
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Affiliation(s)
| | | | - Vita Lele
- Lithuanian University of Health SciencesKaunasLithuania
| | | | | | - Ida Jakobsone
- Centre of Food ChemistryUniversity of LatviaRigaLatvia
- Institute of Food SafetyAnimal Health and EnvironmentRigaLatvia
| | | | - Romas Ruibys
- Institute of Agricultural and Food SciencesAgriculture AcademyVytautas Magnus UniversityKaunasLithuania
| | - Vadims Bartkevics
- Centre of Food ChemistryUniversity of LatviaRigaLatvia
- Institute of Food SafetyAnimal Health and EnvironmentRigaLatvia
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18
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Bartkiene E, Lele V, Ruzauskas M, Domig KJ, Starkute V, Zavistanaviciute P, Bartkevics V, Pugajeva I, Klupsaite D, Juodeikiene G, Mickiene R, Rocha JM. Lactic Acid Bacteria Isolation from Spontaneous Sourdough and Their Characterization Including Antimicrobial and Antifungal Properties Evaluation. Microorganisms 2019; 8:E64. [PMID: 31905993 PMCID: PMC7023352 DOI: 10.3390/microorganisms8010064] [Citation(s) in RCA: 66] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2019] [Revised: 12/23/2019] [Accepted: 12/27/2019] [Indexed: 02/07/2023] Open
Abstract
This research effort aimed at isolating and phenotypically characterizing lactic acid bacteria (LAB) isolates from a spontaneous rye sourdough manufactured following traditional protocols, as well as at evaluating their antimicrobial and antifungal properties as key features for future industrial applications. Thirteen LAB strains of potential industrial interest were isolated and identified to species-level via PCR. Most of the sourdough isolates showed versatile carbohydrate metabolisms. The Leuconostoc mesenteroides No. 242 and Lactobacillus brevis No. 173 demonstrated to be gas producers; thus, revealing their heterofermenter or facultative homofermenter features. Viable counts higher than 7.0 log10 (CFU/mL) were observed for Lactobacillus paracasei No. 244, Lactobacillus casei No. 210, L. brevis No. 173, Lactobacillus farraginis No. 206, Pediococcus pentosaceus No. 183, Lactobacillus uvarum No. 245 and Lactobacillus plantarum No. 135 strains, after exposure at pH 2.5 for 2 h. Moreover, L. plantarum No. 122, L. casei No. 210, Lactobacillus curvatus No. 51, L. paracasei No. 244, and L. coryniformins No. 71 showed growth inhibition properties against all the tested fifteen pathogenic strains. Finally, all LAB isolates showed antifungal activities against Aspergillus nidulans, Penicillium funiculosum, and Fusarium poae. These results unveiled the exceptionality of spontaneous sourdough as a source of LAB with effective potential to be considered in the design of novel commercial microbial single/mixed starter cultures, intended for application in a wide range of agri-food industries, where the antimicrobial and antifungal properties are often sought and necessary. In addition, metabolites therefrom may also be considered as important functional and bioactive compounds with high potential to be employed in food and feed, as well as cosmetic and pharmaceutical applications.
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Affiliation(s)
- Elena Bartkiene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Mickeviciaus str. 9, LT–44307 Kaunas, Lithuania; (V.L.); (V.S.); (P.Z.); (R.M.)
- Institute of Animal Rearing Technologies, Veterinary Academy, Lithuanian University of Health Sciences, Mickeviciaus str. 9, LT–44307 Kaunas, Lithuania;
| | - Vita Lele
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Mickeviciaus str. 9, LT–44307 Kaunas, Lithuania; (V.L.); (V.S.); (P.Z.); (R.M.)
- Institute of Animal Rearing Technologies, Veterinary Academy, Lithuanian University of Health Sciences, Mickeviciaus str. 9, LT–44307 Kaunas, Lithuania;
| | - Modestas Ruzauskas
- Microbiology and Virology Institute, Veterinary Academy, Lithuanian University of Health Sciences, Mickeviciaus str. 9, LT–44307 Kaunas, Lithuania;
- Department of Anatomy and Physiology, Veterinary Academy, Lithuanian University of Health Sciences, Mickeviciaus str. 9, LT–44307 Kaunas, Lithuania
| | - Konrad J. Domig
- Institute of Food Science, Department of Food Science and Technology, BOKU-University of Natural Resources and Life Sciences Vienna, Muthgasse 18, 1190 Wien, Austria;
| | - Vytaute Starkute
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Mickeviciaus str. 9, LT–44307 Kaunas, Lithuania; (V.L.); (V.S.); (P.Z.); (R.M.)
- Institute of Animal Rearing Technologies, Veterinary Academy, Lithuanian University of Health Sciences, Mickeviciaus str. 9, LT–44307 Kaunas, Lithuania;
| | - Paulina Zavistanaviciute
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Mickeviciaus str. 9, LT–44307 Kaunas, Lithuania; (V.L.); (V.S.); (P.Z.); (R.M.)
- Institute of Animal Rearing Technologies, Veterinary Academy, Lithuanian University of Health Sciences, Mickeviciaus str. 9, LT–44307 Kaunas, Lithuania;
| | - Vadims Bartkevics
- Department of Chemistry, University of Latvia, Jelgavas iela 1, LV-1004 Riga, Latvia; (V.B.); (I.P.)
- Institute of Food Safety, Animal Health and Environment BIOR, Lejupesiela 3, LV-1076 Riga, Latvia
| | - Iveta Pugajeva
- Department of Chemistry, University of Latvia, Jelgavas iela 1, LV-1004 Riga, Latvia; (V.B.); (I.P.)
| | - Dovile Klupsaite
- Institute of Animal Rearing Technologies, Veterinary Academy, Lithuanian University of Health Sciences, Mickeviciaus str. 9, LT–44307 Kaunas, Lithuania;
| | - Grazina Juodeikiene
- Department of Food Science and Technology, Kaunas University of Technology, Radvilenu str. 19, LT-50254 Kaunas, Lithuania;
| | - Ruta Mickiene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Mickeviciaus str. 9, LT–44307 Kaunas, Lithuania; (V.L.); (V.S.); (P.Z.); (R.M.)
- Instrumental Analysis Open Access Centre, Faculty of Natural Sciences, Vytautas Magnus University, Vileikos 8, LT-44404 Kaunas, Lithuania
| | - João Miguel Rocha
- REQUIMTE–Rede de Química e Tecnologia, Laboratório de Química Verde (LAQV), Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto (FCUP), Rua do Campo Alegre, s/n. P-4169-007 Porto, Portugal;
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19
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Bartkiene E, Lele V, Sakiene V, Zavistanaviciute P, Ruzauskas M, Stankevicius A, Grigas J, Pautienius A, Bernatoniene J, Jakstas V, Zadeike D, Viskelis P, Juodeikiene G. Fermented, ultrasonicated, and dehydrated bovine colostrum: Changes in antimicrobial properties and immunoglobulin content. J Dairy Sci 2019; 103:1315-1323. [PMID: 31864741 DOI: 10.3168/jds.2019-16357] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2019] [Accepted: 10/29/2019] [Indexed: 12/12/2022]
Abstract
This study evaluated the influence of fermentation with Lactobacillus plantarum LUHS135 and Lactobacillus paracasei LUHS244, ultrasonication, and different methods of dehydration on the content of IgG, IgA, and IgM in bovine colostrum (BC), as well as the antimicrobial activity of the treated and fresh BC samples [fresh = BC; freeze dried = BClyoph; vacuum dried (+45°C) = BCvacdried; BC fermented with LUHS135 = BCLUHS135; BC fermented with LUHS244 = BCLUHS244; BC fermented with LUHS135 and freeze dried = BCLUHS135lyoph; BC fermented with LUHS244 and freeze dried = BCLUHS244 lyoph; BC fermented with LUHS135 and vacuum dried = BCLUHS135 vacdried; BC fermented with LUHS244 and vacuum dried = BCLUHS244 vacdried; BC ultrasonicated and freeze dried = BCultr lyoph; BC ultrasonicated and vacuum dried = BCultr vacdried]. The antimicrobial activity was assessed against Klebsiella pneumoniae, Salmonella enterica, Pseudomonas aeruginosa, Acinetobacter baumanni, Proteus mirabilis, methicillin-resistant Staphylococcus aureus, Enterococcus faecalis, Enterococcus faecium, Bacillus cereus, Streptococcus mutans, Enterobacter cloacae, Citrobacter freundii, Staphylococcus epidermis, Staphylococcus haemolyticus, and Pasteurella multocida using the agar well diffusion method, as well as in liquid medium. In liquid medium analysis showed that the fermented BC samples had the broadest antimicrobial spectrum (of 15 tested pathogenic strains, BCLUHS135 vacdried and BCLUHS135lyoph inhibited 13; BCLUHS244 vacdried inhibited 12; and BCLUHS135, BCLUHS244, and BCLUHS244 lyoph inhibited 11). Based on the inhibition zones, BCLUHS135lyoph samples exhibited the broadest inhibition spectrum, inhibiting the growth of 12 of the 15 tested pathogenic strains). According to the lactic acid bacteria strain selected for BC fermentation, different properties of the BC will be obtained. To ensure a broad antimicrobial spectrum and high IgG content, fermentation with LUHS135 can be recommended (IgG concentration in BCLUHS135 was retained), whereas fermentation with LUHS244 will provide a high IgM concentration (IgM concentration increased by 48.8 and 21.6% in BCLUHS244 and BCLUHS244lyoph samples, respectively). However, IgA is very sensitive for fermentation, and further studies are needed to increase IgA stability in BC. Finally, fermented BC can be recommended as a food/beverage ingredient, providing safety, as well as improved functionality through displaying a broad spectrum of antimicrobial activities.
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Affiliation(s)
- Elena Bartkiene
- Department of Food Safety and Quality, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania; Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania; Institute of Pharmaceutical Technologies, Lithuanian University of Health Sciences, Sukilėlių pr. 13, LT-5016 Kaunas, Lithuania.
| | - Vita Lele
- Department of Food Safety and Quality, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania; Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania; Institute of Pharmaceutical Technologies, Lithuanian University of Health Sciences, Sukilėlių pr. 13, LT-5016 Kaunas, Lithuania
| | - Vytaute Sakiene
- Department of Food Safety and Quality, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania; Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania; Institute of Pharmaceutical Technologies, Lithuanian University of Health Sciences, Sukilėlių pr. 13, LT-5016 Kaunas, Lithuania
| | - Paulina Zavistanaviciute
- Department of Food Safety and Quality, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania; Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania; Institute of Pharmaceutical Technologies, Lithuanian University of Health Sciences, Sukilėlių pr. 13, LT-5016 Kaunas, Lithuania
| | - Modestas Ruzauskas
- Institute of Pharmaceutical Technologies, Lithuanian University of Health Sciences, Sukilėlių pr. 13, LT-5016 Kaunas, Lithuania; Institute of Microbiology and Virology, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania
| | - Arunas Stankevicius
- Institute of Pharmaceutical Technologies, Lithuanian University of Health Sciences, Sukilėlių pr. 13, LT-5016 Kaunas, Lithuania; Department of Anatomy and Physiology, Institute of Microbiology and Virology, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania
| | - Juozas Grigas
- Institute of Pharmaceutical Technologies, Lithuanian University of Health Sciences, Sukilėlių pr. 13, LT-5016 Kaunas, Lithuania; Institute of Microbiology and Virology, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania; Department of Anatomy and Physiology, Institute of Microbiology and Virology, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania
| | - Arnoldas Pautienius
- Institute of Pharmaceutical Technologies, Lithuanian University of Health Sciences, Sukilėlių pr. 13, LT-5016 Kaunas, Lithuania; Institute of Microbiology and Virology, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania; Department of Anatomy and Physiology, Institute of Microbiology and Virology, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania
| | - Jurga Bernatoniene
- Institute of Pharmaceutical Technologies, Lithuanian University of Health Sciences, Sukilėlių pr. 13, LT-5016 Kaunas, Lithuania; Department of Drug Technology and Social Pharmacy, Institute of Pharmaceutical Technologies, Lithuanian University of Health Sciences, Sukilėlių pr. 13, LT-5016 Kaunas, Lithuania
| | - Valdas Jakstas
- Institute of Pharmaceutical Technologies, Lithuanian University of Health Sciences, Sukilėlių pr. 13, LT-5016 Kaunas, Lithuania
| | - Daiva Zadeike
- Institute of Pharmaceutical Technologies, Lithuanian University of Health Sciences, Sukilėlių pr. 13, LT-5016 Kaunas, Lithuania; Department of Food Science and Technology, Kaunas University of Technology, Radvilenu Rd. 19, LT-50254 Kaunas, Lithuania
| | - Pranas Viskelis
- Institute of Pharmaceutical Technologies, Lithuanian University of Health Sciences, Sukilėlių pr. 13, LT-5016 Kaunas, Lithuania; Biochemistry and Technology Laboratory, Lithuanian Research Centre for Agriculture and Forestry, Institute of Horticulture, Kauno St. 30, LT-54333 Babtai, Lithuania
| | - Grazina Juodeikiene
- Institute of Pharmaceutical Technologies, Lithuanian University of Health Sciences, Sukilėlių pr. 13, LT-5016 Kaunas, Lithuania; Department of Food Science and Technology, Kaunas University of Technology, Radvilenu Rd. 19, LT-50254 Kaunas, Lithuania
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Juodeikiene G, Zadeike D, Bartkiene E, Lėlė V, Bernatoniene J, Jakštas V. A new delivery system based on apple pomace-pectin gels to encourage the viability of antimicrobial strains. FOOD SCI TECHNOL INT 2019; 26:242-253. [PMID: 31701770 DOI: 10.1177/1082013219881585] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
This work was aimed to investigate the concept of the valorization of apple processing by-products to produce a new preservation system based on apple pomace gels to encourage the viability of antimicrobial Lactobacillus strains. A high frequency (850 kHz) low power (1.3 W/cm2) ultrasound-stimulated cavitation was used for the structure modulating of gels under low-temperature (50 ℃) conditions. Medium esterified apple pectin was added to apple pomace to improve its texture properties and stability. The monitoring of the process of gelation was performed by using acoustic technique and method, based on the measurement of the distance (parameter h, mm) traveled by a free-falling module. The obtained data were then compared to gel texture measurements. The results suggest that low power ultrasound leads to a reduced jelly mass stickiness and increased gel hardness, compared to the thermally treated sample. The immobilization of probiotic cells in low pectin apple pomace gels did not sufficiently protect the microorganisms. The higher viability of immobilized Lactobacillus paracasei (54-77%) compared to L. plantarum (43-59%) was recorded after incubation at acidic conditions (pH 2.0). The most suitable system for preserving bacterial cells during storage can be the apple pomace-pectin gel containing up to 53% pectin as a stabilizer retaining 84% of viable cells after one-month storage at 4 ℃. The apple pomace-pectin hydrogels with gelation rate (dh/dt) of 0.03-0.05 mm/s can be used for the preservation of bacterial cells as a suitable functional ingredient for food.
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Affiliation(s)
- Grazina Juodeikiene
- Department of Food Science and Technology, Kaunas University of Technology, Kaunas, Lithuania
| | - Daiva Zadeike
- Department of Food Science and Technology, Kaunas University of Technology, Kaunas, Lithuania
| | - Elena Bartkiene
- Department of Food Safety and Quality, Lithuanian University of Health Science, Kaunas, Lithuania
| | - Vita Lėlė
- Department of Food Safety and Quality, Lithuanian University of Health Science, Kaunas, Lithuania
| | - Jurga Bernatoniene
- Faculty of Pharmacy, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Valdas Jakštas
- Faculty of Pharmacy, Lithuanian University of Health Sciences, Kaunas, Lithuania
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Bartkiene E, Lele V, Sakiene V, Zavistanaviciute P, Ruzauskas M, Bernatoniene J, Jakstas V, Viskelis P, Zadeike D, Juodeikiene G. Improvement of the antimicrobial activity of lactic acid bacteria in combination with berries/fruits and dairy industry by-products. J Sci Food Agric 2019; 99:3992-4002. [PMID: 30719736 DOI: 10.1002/jsfa.9625] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/09/2018] [Revised: 01/30/2019] [Accepted: 01/30/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND By-products from berries/fruits (B/F) and the dairy industry (DI) are an important environmental issue in many countries. In the present study, the concept of an improvement of the antimicrobial activity of lactic acid bacteria (LAB) in combination with B/F (raspberries, blackcurrants, apples, rowanberries) and DI by-products was analysed. Antimicrobial activities of the B/F by-products and LAB (13 LAB strains were estimated against 15 pathogenic strains) were evaluated, with whey substrate being used for the selected and the highest antimicrobial activities showing LAB cultivation. RESULTS The broadest spectrum of pathogenic bacteria inhibition was shown by lyophilised blackcurrant and apple by-products, which inhibited 13 and 12 pathogenic strains of the 15 strains analysed, respectively. The strongest inhibition of the tested pathogens were shown by the Lactobacillus uvarum LUHS245 and Lactobacillus casei LUHS210 and, for the abovementioned LAB biomass preparation, whey enriched with 2.5 g 100 g-1 glucose, 2.0 g 100 g-1 yeast extract and 0.5 g 100 g-1 saccharose is a suitable and sustainable substrate. The B/F by-product's antimicrobial activity can be enhanced in combination with the LUHS245 and LUHS210 strains. CONCLUSION LAB, B/F and DI by-products can be used for preparation of antimicrobial products because the combination of compounds from different origins showed higher antimicrobial properties. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Elena Bartkiene
- Department of Food Safety and Quality, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Vita Lele
- Department of Food Safety and Quality, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Vytaute Sakiene
- Department of Food Safety and Quality, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Paulina Zavistanaviciute
- Department of Food Safety and Quality, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Modestas Ruzauskas
- Institute of Microbiology and Virology, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Jurga Bernatoniene
- Department of Drug Technology and Social Pharmacy, Institute of Pharmaceutical Technologies, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Valdas Jakstas
- Institute of Pharmaceutical Technologies, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Pranas Viskelis
- Biochemistry and Technology Laboratory, Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry, Babtai, Lithuania
| | - Daiva Zadeike
- Department of Food Sciences and Technology, Kaunas University of Technology, Kaunas, Lithuania
| | - Grazina Juodeikiene
- Department of Food Sciences and Technology, Kaunas University of Technology, Kaunas, Lithuania
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Bartkiene E, Bartkevics V, Lele V, Pugajeva I, Zavistanaviciute P, Zadeike D, Juodeikiene G. Application of antifungal lactobacilli in combination with coatings based on apple processing by-products as a bio-preservative in wheat bread production. J Food Sci Technol 2019; 56:2989-3000. [PMID: 31205354 PMCID: PMC6542963 DOI: 10.1007/s13197-019-03775-w] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/02/2019] [Accepted: 04/05/2019] [Indexed: 12/20/2022]
Abstract
In this study various coatings from apple press cake (AP) with immobilized antifungal bacterial cells were used for bread surface treatment to increase anti-moulding effect. The antifungal effect and technological properties of newly isolated Lactobacillus coryniformis LUHS71, L. curvatus LUHS51, L. farraginis LUHS206 and Leuconostoc mesenteroides LUHS225 strains. Then, the lactobacilli were tested for the effects of incorporation of sourdough on acrylamide formation in bread and antifungal effect against moulds commonly associated with bread spoilage. The addition of 15-20% of sourdoughs significantly (p = 0.0001) improved bread volume and crumb porosity depending on LAB strain, and reduced acrylamide formation on average by 23% (for LUHS51 and LUHS206) by 54% (for LUHS71 and LUHS225) compared to control bread. Additionally, the use of AP-LAB coatings prolonged shelf life from 3 to 6 days for control bread, and up to 9 days for sourdough breads. The combination of antifungal LAB sourdough and the AP-LAB coating leads to produce high quality bread with extended shelf life and would be a new and promising environmentally-friendly technological alternative.
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Affiliation(s)
- Elena Bartkiene
- Lithuanian University of Health Sciences, Tilzes str. 18, 47181 Kaunas, Lithuania
| | - Vadims Bartkevics
- University of Latvia, Jelgavas iela 1, Riga, 1004 Latvia
- Institute of Food Safety, Animal Health and Environment, Lejupes iela 3, Riga, 1076 Latvia
| | - Vita Lele
- Lithuanian University of Health Sciences, Tilzes str. 18, 47181 Kaunas, Lithuania
| | - Iveta Pugajeva
- Institute of Food Safety, Animal Health and Environment, Lejupes iela 3, Riga, 1076 Latvia
| | | | - Daiva Zadeike
- Kaunas University of Technology, Radvilenu str. 19, 50254 Kaunas, Lithuania
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Bartkiene E, Bartkevics V, Mozuriene E, Lele V, Zadeike D, Juodeikiene G. The Safety, Technological, Nutritional, and Sensory Challenges Associated With Lacto-Fermentation of Meat and Meat Products by Using Pure Lactic Acid Bacteria Strains and Plant-Lactic Acid Bacteria Bioproducts. Front Microbiol 2019; 10:1036. [PMID: 31139167 PMCID: PMC6519301 DOI: 10.3389/fmicb.2019.01036] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2018] [Accepted: 04/24/2019] [Indexed: 11/14/2022] Open
Affiliation(s)
- Elena Bartkiene
- Department of Food Safety and Quality, Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Vadims Bartkevics
- Laboratory of Food and Environmental Investigations, Institute of Food Safety, Animal Health and Environment "BIOR", Riga, Latvia.,Department of Chemistry, University of Latvia, Riga, Latvia
| | - Erika Mozuriene
- Department of Food Safety and Quality, Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Vita Lele
- Department of Food Safety and Quality, Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Daiva Zadeike
- Department of Food Science and Technology, Kaunas University of Technology, Kaunas, Lithuania
| | - Grazina Juodeikiene
- Department of Food Science and Technology, Kaunas University of Technology, Kaunas, Lithuania
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24
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Bartkiene E, Juodeikiene G, Zadeike D, Baliukoniene V, Bakutis B, Cizeikiene D. Influence of microbial and chemical contaminants on the yield and quality of ethanol from wheat grains. J Sci Food Agric 2019; 99:2348-2355. [PMID: 30338535 DOI: 10.1002/jsfa.9433] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/26/2018] [Revised: 10/09/2018] [Accepted: 10/13/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Higher alcohols and esters have a negative impact on ethanol quality; therefore, to analyze the influence of mycotoxins and pesticides on higher alcohols and esters formation during ethanol production from contaminated cereal grains is of outstanding importance. RESULTS In this study, the yield of ethanol and the composition of volatile by-products (acetaldehyde, methyl acetate, ethyl acetate, methanol, propanol, isobutanol, amyl and isoamyl alcohols) after fermentation of wheat grains artificially contaminated with Fusarium sporotrichioides and pesticides (triasulfuron and sulfosulfuron) were analyzed. Wheat grains contamination with triasulfuron significantly reduced ethanol yield and increased isobutanol and ethyl acetate content. Moreover, wheat grains infection with F. sporotrichioides significantly increased methyl acetate, ethyl acetate, isobutanol, and amyl and isoamyl alcohols content. Significant differences between pesticides and wheat variety on volatile compounds formation in ethanol has been estimated. CONCLUSION The results showed that grains contaminated with F. sporotrichioides and pesticides significantly influenced the process of alcoholic fermentation that leads to variation of by-products in ethanol, including higher alcohols, esters, and aldehydes. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Elena Bartkiene
- Department of Food Safety and Quality, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Grazina Juodeikiene
- Department of Food Science and Technology, Kaunas University of Technology, Kaunas, Lithuania
| | - Daiva Zadeike
- Department of Food Science and Technology, Kaunas University of Technology, Kaunas, Lithuania
| | - Violeta Baliukoniene
- Department of Food Safety and Quality, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Bronius Bakutis
- Department of Food Safety and Quality, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Dalia Cizeikiene
- Department of Food Science and Technology, Kaunas University of Technology, Kaunas, Lithuania
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25
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Bartkiene E, Steibliene V, Adomaitiene V, Lele V, Cernauskas D, Zadeike D, Klupsaite D, Juodeikiene G. Corrigendum: The Perspectives Associated With the Computer-Based Diagnostic Method of Depressive Disorder. Front Psychiatry 2019; 10:12. [PMID: 30761024 PMCID: PMC6362615 DOI: 10.3389/fpsyt.2019.00012] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/03/2019] [Accepted: 01/09/2019] [Indexed: 12/03/2022] Open
Abstract
[This corrects the article DOI: 10.3389/fpsyt.2018.00687.].
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Affiliation(s)
- Elena Bartkiene
- Department of Food Safety and Quality, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Vesta Steibliene
- Psychiatric Clinic, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | | | - Vita Lele
- Department of Food Safety and Quality, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Darius Cernauskas
- Department of Food Science and Technology, Kaunas University of Technology, Kaunas, Lithuania.,Food Institute, Kaunas University of Technology, Kaunas, Lithuania
| | - Daiva Zadeike
- Department of Food Science and Technology, Kaunas University of Technology, Kaunas, Lithuania
| | - Dovile Klupsaite
- Department of Food Science and Technology, Kaunas University of Technology, Kaunas, Lithuania
| | - Grazina Juodeikiene
- Department of Food Science and Technology, Kaunas University of Technology, Kaunas, Lithuania
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26
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Juodeikiene G, Zadeike D, Vidziunaite I, Bartkiene E, Bartkevics V, Pugajeva I. Effect of heating method on the microbial levels and acrylamide in corn grits and subsequent use as functional ingredient for bread making. Food and Bioproducts Processing 2018. [DOI: 10.1016/j.fbp.2018.08.007] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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27
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Jukonyte R, Zadeike D, Bartkiene E, Lele V, Cernauskas D, Suproniene S, Juodeikiene G. A potential of brown rice polish as a substrate for the lactic acid and bioactive compounds production by the lactic acid bacteria newly isolated from cereal-based fermented products. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.07.012] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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28
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Bartkiene E, Sakiene V, Bartkevics V, Juodeikiene G, Lele V, Wiacek C, Braun PG. Modulation of the nutritional value of lupine wholemeal and protein isolates using submerged and solid-state fermentation with Pediococcus pentosaceus
strains. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13775] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Elena Bartkiene
- Lithuanian University of Health Sciences; Tilzes g. 18 LT-47181 Kaunas Lithuania
| | - Vytaute Sakiene
- Lithuanian University of Health Sciences; Tilzes g. 18 LT-47181 Kaunas Lithuania
| | - Vadims Bartkevics
- University of Latvia; Jelgavas iela 1 LV-1004 Riga Latvia
- Institute of Food Safety; Animal Health and Environment; Lejupes iela 3 LV-1076 Riga Latvia
| | | | - Vita Lele
- Lithuanian University of Health Sciences; Tilzes g. 18 LT-47181 Kaunas Lithuania
| | - Claudia Wiacek
- Institute of Food Hygiene; Universität Leipzig; An den Tierkliniken 1 04103 Leipzig Germany
| | - Peggy G. Braun
- Institute of Food Hygiene; Universität Leipzig; An den Tierkliniken 1 04103 Leipzig Germany
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29
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Bartkiene E, Bartkevics V, Ikkere LE, Pugajeva I, Zavistanaviciute P, Lele V, Ruzauskas M, Bernatoniene J, Jakstas V, Klupsaite D, Zadeike D, Viskelis P, Juodeikiene G. The effects of ultrasonication, fermentation with Lactobacillus sp., and dehydration on the chemical composition and microbial contamination of bovine colostrum. J Dairy Sci 2018; 101:6787-6798. [DOI: 10.3168/jds.2018-14692] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2018] [Accepted: 03/26/2018] [Indexed: 12/17/2022]
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30
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Cizeikiene D, Juodeikiene G, Damasius J. Use of wheat straw biomass in production of L-lactic acid applying biocatalysis and combined lactic acid bacteria strains belonging to the genus Lactobacillus. Biocatalysis and Agricultural Biotechnology 2018. [DOI: 10.1016/j.bcab.2018.06.015] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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31
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Bartkiene E, Bartkevics V, Krungleviciute V, Pugajeva I, Zadeike D, Juodeikiene G, Cizeikiene D. The Influence of Scalded Flour, Fermentation, and Plants Belonging to Lamiaceae Family on the Wheat Bread Quality and Acrylamide Content. J Food Sci 2018; 83:1560-1568. [PMID: 29786839 DOI: 10.1111/1750-3841.14176] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2017] [Revised: 04/04/2018] [Accepted: 04/06/2018] [Indexed: 11/28/2022]
Abstract
The aim of this study was to investigate the influence of additives such as plants belonging to Lamiaceae family (Thymus vulgaris, Carum carvi, Origanum vulgare, Ocimum basilicum, and Coriandrum sativum), scalded flour (SF) or scalded flour fermented with Lactobacillus plantarum LUHS135 (SFFLp) on the quality and acrylamide formation in wheat bread. The formation of acrylamide and bread quality significantly depended on the king of plants used and the amount of SF and SFFLp used. The additives of T. vulgaris and SF increased the content of acrylamide by 3.4-fold in comparison with bread prepared without SF, whereas the addition of SFFLp significantly reduced the content of acrylamide in bread, especially using 5% of SFFLp supplemented with O. vulgare and 15% of SFFLp supplemented with C. sativum (respectively by 40% and 29.4%) therefore could be recommended for safer bread production. PRACTICAL APPLICATION The addition of 5% (from total wheat flour content) of scalded wheat flour fermented with Lactobacillus plantarum LUHS135 strain (SFFLp) with Origanum vulgare addition, and 5% or 10% of SFFLp prepared with Ocimum basilicum, and 15% of SFFLp prepared with Coriandrum sativum significantly reduce the content of acrylamide in wheat bread, therefore could be recommended for safer bread production.
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Affiliation(s)
- Elena Bartkiene
- Lithuanian Univ. of Health Sciences, Dept. of Food Safety and Quality, Tilzes str. 18, LT-47181 Kaunas, Lithuania
| | - Vadims Bartkevics
- Univ. of Latvia, Centre of Food Chemistry, Kr. Valdemara str. 48, LV-1013 Riga, Latvia
| | - Vita Krungleviciute
- Lithuanian Univ. of Health Sciences, Dept. of Food Safety and Quality, Tilzes str. 18, LT-47181 Kaunas, Lithuania
| | - Iveta Pugajeva
- Univ. of Latvia, Centre of Food Chemistry, Kr. Valdemara str. 48, LV-1013 Riga, Latvia
| | - Daiva Zadeike
- Kaunas Univ. of Technology, Dept. of Food Science and technology, Radvilenu rd. 19, LT-50254 Kaunas, Lithuania
| | - Grazina Juodeikiene
- Kaunas Univ. of Technology, Dept. of Food Science and technology, Radvilenu rd. 19, LT-50254 Kaunas, Lithuania
| | - Dalia Cizeikiene
- Kaunas Univ. of Technology, Dept. of Food Science and technology, Radvilenu rd. 19, LT-50254 Kaunas, Lithuania
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Bartkiene E, Sakiene V, Bartkevics V, Wiacek C, Rusko J, Lele V, Ruzauskas M, Juodeikiene G, Klupsaite D, Bernatoniene J, Jakstas V, Braun PG. Nutraceuticals in gummy candies form prepared from lacto-fermented lupine protein concentrates, as high-quality protein source, incorporated withCitrus paradiseL. essential oil and xylitol. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13819] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Elena Bartkiene
- Lithuanian University of Health Sciences; Tilzes g. 18 Kaunas LT-47181 Lithuania
| | - Vytaute Sakiene
- Lithuanian University of Health Sciences; Tilzes g. 18 Kaunas LT-47181 Lithuania
| | - Vadims Bartkevics
- University of Latvia; Jelgavas iela 1 Riga LV-1004 Latvia
- Institute of Food Safety, Animal Health and Environment; Lejupes iela 3 Riga LV-1076 Latvia
| | - Claudia Wiacek
- Institute of Food Hygiene; Universität Leipzig; An den Tierkliniken 1 Leipzig 04103 Germany
| | - Janis Rusko
- Institute of Food Safety, Animal Health and Environment; Lejupes iela 3 Riga LV-1076 Latvia
| | - Vita Lele
- Lithuanian University of Health Sciences; Tilzes g. 18 Kaunas LT-47181 Lithuania
| | - Modestas Ruzauskas
- Lithuanian University of Health Sciences; Tilzes g. 18 Kaunas LT-47181 Lithuania
| | | | - Dovile Klupsaite
- Kaunas University of Technology; Radvilenu pl. 19 Kaunas LT-50254 Lithuania
| | - Jurga Bernatoniene
- Lithuanian University of Health Sciences; Tilzes g. 18 Kaunas LT-47181 Lithuania
| | - Valdas Jakstas
- Lithuanian University of Health Sciences; Tilzes g. 18 Kaunas LT-47181 Lithuania
| | - Peggy G. Braun
- Institute of Food Hygiene; Universität Leipzig; An den Tierkliniken 1 Leipzig 04103 Germany
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Bartkiene E, Sakiene V, Bartkevics V, Rusko J, Lele V, Juodeikiene G, Wiacek C, Braun PG. Lupinus angustifolius L. lactofermentation and protein isolation: effects on phenolic compounds and genistein, antioxidant properties, trypsin inhibitor activity, and protein digestibility. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3066-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Juodeikiene G, Bartkiene E, Cernauskas D, Cizeikiene D, Zadeike D, Lele V, Bartkevics V. Antifungal activity of lactic acid bacteria and their application for Fusarium mycotoxin reduction in malting wheat grains. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.10.061] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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35
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Zadeike D, Jukonyte R, Juodeikiene G, Bartkiene E, Valatkeviciene Z. Comparative study of ciabatta crust crispness through acoustic and mechanical methods: Effects of wheat malt and protease on dough rheology and crust crispness retention during storage. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.10.034] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Bartkiene E, Steibliene V, Adomaitiene V, Lele V, Cernauskas D, Zadeike D, Klupsaite D, Juodeikiene G. The Perspectives Associated With the Computer-Based Diagnostic Method of Depressive Disorder. Front Psychiatry 2018; 9:687. [PMID: 30618867 PMCID: PMC6305725 DOI: 10.3389/fpsyt.2018.00687] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 03/17/2018] [Accepted: 11/26/2018] [Indexed: 11/30/2022] Open
Abstract
Depressive disorder (DD) shortens a healthy and productive human life, has significant public health costs is and associated with high suicide rates. In depression sadness and emotional misery manifest in facial expressions, as psychomotor slowing, lack of energy, high tension, and attenuated sensory perception. Loss of appetite, changes to the taste of food, and the loss of pleasure in eating are important criteria in the diagnosis of DD. We hypothesized that a patient's facial expressions and emotional responses to different tastes can be used as the diagnostic moderators for the development of a new contactless, computer-based method for diagnosis of DD. The confirmation of this hypothesis can shed a new perspective on early contactless, computer-based psychiatric diagnostic strategies and early identification of DD symptoms, as DD is an important issue in public mental health. The benefits of this method are evidence from several perspectives (I) patients can use a self-rating instrument to assess DD symptoms; this may act as an incentive to seek professional help; (II) family and community can use an instrument for early recognition of DD symptoms and suicidal tendencies, making it possible to encourage the individual to seek professional health care; (III) general practitioners have a reliable instrument for preliminary diagnosis of DD in primary care, thus saving the time and resources; (IV) public health benefits include early diagnosis and treatment of DD and better outcomes, reductions in disability-adjusted life years and the global burden of the disease. It is nevertheless important to recognize the limitations and risks of contactless diagnosis of DD. As it is a self-assessment method it is not possible to rule out false positives and false negatives. However, this method might be used for early diagnosis of DD symptoms. Also, it should be mentioned that further evaluation and an experts opinion about this method is needed. The clinical diagnosis of DD should continue to be made by healthcare professionals. Finally, this method may perspectively predict DD at an early stage and may ensure a higher quality of the patients' primary care in the public health system.
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Affiliation(s)
- Elena Bartkiene
- Department of Food Safety and Quality, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Vesta Steibliene
- Psychiatric Clinic, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | | | - Vita Lele
- Department of Food Safety and Quality, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Darius Cernauskas
- Department of Food Science and Technology, Kaunas University of Technology, Kaunas, Lithuania.,Food Institute, Kaunas University of Technology, Kaunas, Lithuania
| | - Daiva Zadeike
- Department of Food Science and Technology, Kaunas University of Technology, Kaunas, Lithuania
| | - Dovile Klupsaite
- Department of Food Science and Technology, Kaunas University of Technology, Kaunas, Lithuania
| | - Grazina Juodeikiene
- Department of Food Science and Technology, Kaunas University of Technology, Kaunas, Lithuania
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Bartkiene E, Ruzauskas M, Lele V, Zavistanaviciute P, Bernatoniene J, Jakstas V, Ivanauskas L, Zadeike D, Klupsaite D, Viskelis P, Bendoraitiene J, Navikaite-Snipaitiene V, Juodeikiene G. Development of antimicrobial gummy candies with addition of bovine colostrum, essential oils and probiotics. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13701] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Elena Bartkiene
- Lithuanian University of Health Sciences; Tilzes str. 18 Kaunas LT-47181 Lithuania
| | - Modestas Ruzauskas
- Lithuanian University of Health Sciences; Tilzes str. 18 Kaunas LT-47181 Lithuania
| | - Vita Lele
- Lithuanian University of Health Sciences; Tilzes str. 18 Kaunas LT-47181 Lithuania
| | | | - Jurga Bernatoniene
- Lithuanian University of Health Sciences; Tilzes str. 18 Kaunas LT-47181 Lithuania
| | - Valdas Jakstas
- Lithuanian University of Health Sciences; Tilzes str. 18 Kaunas LT-47181 Lithuania
| | - Liudas Ivanauskas
- Lithuanian University of Health Sciences; Tilzes str. 18 Kaunas LT-47181 Lithuania
| | - Daiva Zadeike
- Kaunas University of Technology; Radvilenu rd. 19 Kaunas LT-50254 Lithuania
| | - Dovile Klupsaite
- Kaunas University of Technology; Radvilenu rd. 19 Kaunas LT-50254 Lithuania
| | - Pranas Viskelis
- Kaunas University of Technology; Radvilenu rd. 19 Kaunas LT-50254 Lithuania
- Institute of Agriculture and Food Sciences; Aleksandras Stulginskis University; Studentu Str.11 Kaunas LT-53361 Lithuania
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Bartkiene E, Bartkevics V, Krungleviciute V, Pugajeva I, Zadeike D, Juodeikiene G. Lactic Acid Bacteria Combinations for Wheat Sourdough Preparation and Their Influence on Wheat Bread Quality and Acrylamide Formation. J Food Sci 2017; 82:2371-2378. [DOI: 10.1111/1750-3841.13858] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2017] [Revised: 07/25/2017] [Accepted: 07/31/2017] [Indexed: 01/12/2023]
Affiliation(s)
- Elena Bartkiene
- Lithuanian Univ. of Health Sciences; Tilzes str. 18 LT-47181 Kaunas Lithuania
| | - Vadims Bartkevics
- Univ. of Latvia; Jelgavas iela 1 LV-1004 Riga Latvia
- Inst. of Food Safety; Animal Health and Environment “BIOR”; Lejupes iela 3 Riga Latvia
| | - Vita Krungleviciute
- Lithuanian Univ. of Health Sciences; Tilzes str. 18 LT-47181 Kaunas Lithuania
| | - Iveta Pugajeva
- Univ. of Latvia; Jelgavas iela 1 LV-1004 Riga Latvia
- Inst. of Food Safety; Animal Health and Environment “BIOR”; Lejupes iela 3 Riga Latvia
| | - Daiva Zadeike
- Kaunas Univ. of Technology; Radvilenu str. 19 LT-50254 Kaunas Lithuania
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Bartkiene E, Bartkevics V, Krungleviciute V, Juodeikiene G, Zadeike D, Baliukoniene V, Bakutis B, Zelvyte R, Santini A, Cizeikiene D. Application of hydrolases and probiotic Pediococcus acidilactici BaltBio01 strain for cereal by-products conversion to bioproduct for food/feed. Int J Food Sci Nutr 2017; 69:165-175. [PMID: 28691595 DOI: 10.1080/09637486.2017.1344828] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
The aim of this study was to apply the enzymatic treatment and fermentation by Pediococcus acidilactici BaltBio01 strain for industrial cereal by-products conversion to food/feed bioproducts with high amount of probiotic lactic acid bacteria (LAB). LAB propagated in potato media and spray-dried remained viable during 12 months (7.0 log10 cfu/g) of storage and was used as a starter for cereal by-products fermentation. The changes of microbial profile, biogenic amines (BAs), mycotoxins, lactic acid (L+/D-), lignans and alkylresorcinols (ARs) contents in fermented cereal by-product were analysed. Cereal by-products enzymatic hydrolysis before fermentation allows to obtain a higher count of LAB during fermentation. Fermentation with P. acidilactici reduce mycotoxins content in fermented cereal by-products. According to our results, P. acidilactici multiplied in potato juice could be used for cereal by-products fermentation, as a potential source to produce safer food/feed bioproduct with high amount of probiotic LAB for industrial production.
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Affiliation(s)
- Elena Bartkiene
- a Department of Food Safety and Quality , Lithuanian University of Health Sciences , Kaunas , Lithuania
| | - Vadims Bartkevics
- b Faculty of Chemistry , Centre of Food Chemistry, University of Latvia , Riga , Latvia.,c Laboratory of Food and Environmental Investigations , Institute of Food Safety, Animal Health and Environment , Riga , Latvia
| | - Vita Krungleviciute
- a Department of Food Safety and Quality , Lithuanian University of Health Sciences , Kaunas , Lithuania
| | - Grazina Juodeikiene
- d Department of Food Science and Technology , Kaunas University of Technology , Kaunas , Lithuania
| | - Daiva Zadeike
- d Department of Food Science and Technology , Kaunas University of Technology , Kaunas , Lithuania
| | - Violeta Baliukoniene
- a Department of Food Safety and Quality , Lithuanian University of Health Sciences , Kaunas , Lithuania
| | - Bronius Bakutis
- a Department of Food Safety and Quality , Lithuanian University of Health Sciences , Kaunas , Lithuania
| | - Rasa Zelvyte
- a Department of Food Safety and Quality , Lithuanian University of Health Sciences , Kaunas , Lithuania
| | - Antonello Santini
- e University of Naples "Federico II' hereinafter "UNINA" , Napoli , Italy
| | - Dalia Cizeikiene
- d Department of Food Science and Technology , Kaunas University of Technology , Kaunas , Lithuania
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40
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Klupsaite D, Juodeikiene G, Zadeike D, Bartkiene E, Maknickiene Z, Liutkute G. The influence of lactic acid fermentation on functional properties of narrow-leaved lupine protein as functional additive for higher value wheat bread. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.08.058] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Juodeikiene G, Zadeike D, Bartkiene E, Bartkevics V, Dikiy A, Shumilina E. Potential of an Exploitation of Acid-Tolerant Antimicrobial Microorganisms Evolving Enzyme Systems for the Utilization of Dairy By-products and Lignocellulosic Biomass to Lactic Acid. Front Bioeng Biotechnol 2016; 4:92. [PMID: 27965954 PMCID: PMC5124565 DOI: 10.3389/fbioe.2016.00092] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2016] [Accepted: 11/14/2016] [Indexed: 11/23/2022] Open
Affiliation(s)
- Grazina Juodeikiene
- Food Science and Technology, Kaunas University of Technology , Kaunas , Lithuania
| | - Daiva Zadeike
- Food Science and Technology, Kaunas University of Technology , Kaunas , Lithuania
| | - Elena Bartkiene
- Food Safety and Quality, Lithuanian University of Health Sciences , Kaunas , Lithuania
| | - Vadims Bartkevics
- Institute of Food Safety, Animal Health and Environment, Riga, Latvia; Department of Chemistry, University of Latvia, Riga, Latvia
| | - Alexander Dikiy
- Norwegian University of Science and Technology , Trondheim , Norway
| | - Elena Shumilina
- Norwegian University of Science and Technology , Trondheim , Norway
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42
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Starkute V, Bartkiene E, Bartkevics V, Rusko J, Zadeike D, Juodeikiene G. Amino acids profile and antioxidant activity of different Lupinus angustifolius seeds after solid state and submerged fermentations. J Food Sci Technol 2016; 53:4141-4148. [PMID: 28115754 DOI: 10.1007/s13197-016-2384-8] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/28/2016] [Accepted: 10/17/2016] [Indexed: 12/01/2022]
Abstract
The objective of this study was to investigate the amino acids profile, total phenolic compounds (TPC) content, antioxidant activity after submerged (SmF) and solid state (SSF) fermentations of different Lupinus angustifolius seeds by the Lactobacillus sakei KTU05-6. Additionally, the impact of different lupin seeds as fermentation media for LAB biomass and d/l-lactic acid production was analysed. The d/l ratio for SmF and SSF treated lupin samples varied from 0.15 to 0.45 and from 0.12 to 0.46, 16 respectively. Nutritional analysis highlighted a substantial increase in the TPC content and antioxidant activity up to 31.5-48.8% for SSF treated L. angustifolius samples compared to unfermented. The interaction between analysed factors (lupin variety and fermentation conditions) had a significant influence on essential and nonessential amino acids profile.
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Affiliation(s)
- Vytaute Starkute
- Lithuanian University of Health Sciences, Tilzes g. 18, LT-47181 Kaunas, Lithuania
| | - Elena Bartkiene
- Lithuanian University of Health Sciences, Tilzes g. 18, LT-47181 Kaunas, Lithuania
| | - Vadims Bartkevics
- University of Latvia, Jelgavas iela 1, LV-1004 Riga, Latvia ; Institute of Food Safety, Animal Health and Environment, Lejupes iela 3, Riga, LV-1076 Latvia
| | - Janis Rusko
- Institute of Food Safety, Animal Health and Environment, Lejupes iela 3, Riga, LV-1076 Latvia
| | - Daiva Zadeike
- Kaunas University of Technology, Radvilenu pl. 19, LT-50254 Kaunas, Lithuania
| | - Grazina Juodeikiene
- Kaunas University of Technology, Radvilenu pl. 19, LT-50254 Kaunas, Lithuania
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43
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Bartkiene E, Bartkevics V, Rusko J, Starkute V, Bendoraitiene E, Zadeike D, Juodeikiene G. The effect of Pediococcus acidilactici and Lactobacillus sakei on biogenic amines formation and free amino acid profile in different lupin during fermentation. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.07.028] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Juodeikiene G, Klupsaite D, Zadeike D, Cizeikiene D, Vidziunaite I, Bartkiene E, Cernauskas D. Bioconversion of agro-industrial by-products to lactic acid usingLactobacillus sakeiand twoPediococcusspp. strains. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13258] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Grazina Juodeikiene
- Department of Food Science and Technology; Faculty of Chemical Technology; Kaunas University of Technology; Radvilenu str. 19 LT-50254 Kaunas Lithuania
| | - Dovile Klupsaite
- Department of Food Science and Technology; Faculty of Chemical Technology; Kaunas University of Technology; Radvilenu str. 19 LT-50254 Kaunas Lithuania
| | - Daiva Zadeike
- Department of Food Science and Technology; Faculty of Chemical Technology; Kaunas University of Technology; Radvilenu str. 19 LT-50254 Kaunas Lithuania
| | - Dalia Cizeikiene
- Department of Food Science and Technology; Faculty of Chemical Technology; Kaunas University of Technology; Radvilenu str. 19 LT-50254 Kaunas Lithuania
| | - Ieva Vidziunaite
- Department of Food Science and Technology; Faculty of Chemical Technology; Kaunas University of Technology; Radvilenu str. 19 LT-50254 Kaunas Lithuania
| | - Elena Bartkiene
- Department of Food Quality and Safety; Lithuanian University of Health Sciences; Veterinary Academy; Tilzes str. 18 LT-47181 Kaunas Lithuania
| | - Darius Cernauskas
- Department of Food Science and Technology; Faculty of Chemical Technology; Kaunas University of Technology; Radvilenu str. 19 LT-50254 Kaunas Lithuania
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Bartkiene E, Schleining G, Krungleviciute V, Zadeike D, Zavistanaviciute P, Dimaite I, Kuzmaite I, Riskeviciene V, Juodeikiene G. Development and quality evaluation of lacto-fermented product based on hulled and not hulled hempseed (Cannabis sativa L.). Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.05.027] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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46
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Bartkiene E, Bartkevics V, Rusko J, Starkute V, Zadeike D, Juodeikiene G. Changes in the free amino acids and the biogenic amine contents during lactic acid fermentation of different lupin species. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13177] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Elena Bartkiene
- Lithuanian University of Health Sciences; Tilzes g. 18 47181 Kaunas Lithuania
| | - Vadims Bartkevics
- University of Latvia; Jelgavas iela 1 1004 Riga Latvia
- Institute of Food Safety, Animal Health and Environment; Lejupes iela 3 1076 Riga Latvia
| | - Janis Rusko
- Institute of Food Safety, Animal Health and Environment; Lejupes iela 3 1076 Riga Latvia
| | - Vytaute Starkute
- Lithuanian University of Health Sciences; Tilzes g. 18 47181 Kaunas Lithuania
| | - Daiva Zadeike
- Kaunas University of Technology; Radvilenu pl. 19 50254 Kaunas Lithuania
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Bartkiene E, Bartkevics V, Starkute V, Zadeike D, Juodeikiene G. The Nutritional and Safety Challenges Associated with Lupin Lacto-Fermentation. Front Plant Sci 2016; 7:951. [PMID: 27446178 PMCID: PMC4923133 DOI: 10.3389/fpls.2016.00951] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/26/2016] [Accepted: 06/15/2016] [Indexed: 06/06/2023]
Affiliation(s)
- Elena Bartkiene
- Food Safety and Quality, Lithuanian University of Health SciencesKaunas, Lithuania
| | | | - Vytaute Starkute
- Food Safety and Quality, Lithuanian University of Health SciencesKaunas, Lithuania
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Mozuriene E, Bartkiene E, Juodeikiene G, Zadeike D, Basinskiene L, Maruska A, Stankevicius M, Ragazinskiene O, Damasius J, Cizeikiene D. The effect of savoury plants, fermented with lactic acid bacteria, on the microbiological contamination, quality, and acceptability of unripened curd cheese. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.01.027] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Reinholds I, Juodeikiene G, Bartkiene E, Zadeike D, Bartkevics V, Krungleviciute V, Cernauskas D, Cižeikiene D. Evaluation of ozonation as a method for mycotoxins degradation in malting wheat grains. WORLD MYCOTOXIN J 2016. [DOI: 10.3920/wmj2015.2011] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The influence of ozone (O3) gas on reducing the contamination with Fusarium mycotoxins in malting wheat grains was investigated. Ultra-high performance liquid chromatography coupled to triple quadrupole tandem mass spectrometry (UHPLC-QqQ-MS/MS) and Orbitrap high resolution mass spectrometry (UHPLC-Orbitrap-HRMS) were used to determine mycotoxins in wheat grains before and 40 to 130 min after the exposure to 20 mg/l O3. Pearson’s analysis (R2=0.96-0.98) showed a good correlation between the performance efficiency of both mass spectrometry quantification techniques. The concentrations of determined mycotoxins (zearalenone (ZEA): 19.5-459 µg/kg, deoxynivalenol (DON): 3,370-4,620 µg/kg, T-2 toxin: 19.5-35.4 µg/kg, and HT-2 toxin: 258-819 µg/kg) decreased notably, depending on the duration of contact with ozone. A notable elimination of ZEA, HT-2, and T-2 in wheat grain was observed: the content of these compounds was reduced on average by 58.6, 64.6, and 62%, respectively, already after 40 min of ozonation. The effect was less pronounced in the case of DON, for which the average degradation rate reached the maximum of only 25% after 130 min exposure. We conclude that ozonation for up to 130 min was effective for reducing the content of most mycotoxins determined in this study, except for DON, in contaminated grains to concentrations below the acceptable maximum levels in wheat in accordance to the EU regulations.
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Affiliation(s)
- I. Reinholds
- Institute of the Food Safety, Animal Health and Environment ‘BIOR’, Lejupes Street 3, 1076 Riga, Latvia
| | - G. Juodeikiene
- Department of Food Science and Technology, Kaunas University of Technology, Radvilenu Road 19, 50254 Kaunas, Lithuania
| | - E. Bartkiene
- Department of Food Safety and Quality, Lithuanian University of Health Sciences, Tilzes Street 18, 47181 Kaunas, Lithuania
| | - D. Zadeike
- Department of Food Science and Technology, Kaunas University of Technology, Radvilenu Road 19, 50254 Kaunas, Lithuania
| | - V. Bartkevics
- Institute of the Food Safety, Animal Health and Environment ‘BIOR’, Lejupes Street 3, 1076 Riga, Latvia
| | - V. Krungleviciute
- Department of Food Safety and Quality, Lithuanian University of Health Sciences, Tilzes Street 18, 47181 Kaunas, Lithuania
| | - D. Cernauskas
- Department of Food Science and Technology, Kaunas University of Technology, Radvilenu Road 19, 50254 Kaunas, Lithuania
| | - D. Cižeikiene
- Department of Food Science and Technology, Kaunas University of Technology, Radvilenu Road 19, 50254 Kaunas, Lithuania
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Slapkauskaite J, Sekmokiene D, Kabasinskiene A, Bartkiene E, Juodeikiene G, Sarkinas A. Influence of lactic acid bacteria–fermented Helianthus tuberosusL. and Lupinus luteuson quality of milk products. CyTA - Journal of Food 2016. [DOI: 10.1080/19476337.2015.1137355] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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