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Sasi M, Kumar S, Hasan M, S R A, Garcia-Gutierrez E, Kumari S, Prakash O, Nain L, Sachdev A, Dahuja A. Current trends in the development of soy-based foods containing probiotics and paving the path for soy-synbiotics. Crit Rev Food Sci Nutr 2022; 63:9995-10013. [PMID: 35611888 DOI: 10.1080/10408398.2022.2078272] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
In the world of highly processed foods, special attention is drawn to the nutrient composition and safety of consumed food products. Foods fortified with probiotic bacteria confer beneficial effects on human health and are categorized as functional foods. The salubrious activities of probiotics include the synthesis of vital bioactives, prevention of inflammatory diseases, anticancerous, hypocholesterolemic, and antidiarrheal effects. Soy foods are exemplary delivery vehicles for probiotics and prebiotics and there are diverse strategies to enhance their functionality like employing mixed culture fermentation, engineering probiotics, and incorporating prebiotics in fermented soy foods. High potential is ascribed to the concurrent use of probiotics and prebiotics in one product, termed as "synbiotics," which implicates synergy, in which a prebiotic ingredient particularly favors the growth and activity of a probiotic micro-organism. The insights on emended bioactive profile, metabolic role, and potential health benefits of advanced soy-based probiotic and synbiotic hold a promise which can be profitably implemented to meet consumer needs. This article reviews the available knowledge about strategies to enhance the nutraceutical potential, mechanisms, and health-promoting effects of advanced soy-based probiotics. Traditional fermentation merged with diverse strategies to improve the efficiency and health benefits of probiotics considered vital, are also discussed.
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Affiliation(s)
- Minnu Sasi
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi, India
| | - Sandeep Kumar
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi, India
- Quality and Productivity Improvement Division, ICAR-Indian Institute of Natural Resins and Gums, Ranchi, India
| | - Muzaffar Hasan
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi, India
- Agro Produce Processing Division, ICAR-Central Institute of Agricultural Engineering, Bhopal, India
| | - Arpitha S R
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi, India
| | | | - Sweta Kumari
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi, India
| | - Om Prakash
- National Centre for Microbial Resource (NCMR), National Centre for Cell Science, Pune, India
| | - Lata Nain
- Division of Microbiology, ICAR-Indian Agricultural Research Institute, New Delhi, India
| | - Archana Sachdev
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi, India
| | - Anil Dahuja
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi, India
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2
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Lodha D, Das S, Hati S. Antioxidant activity, total phenolic content and biotransformation of isoflavones during soy lactic‐fermentations. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15583] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Dikshita Lodha
- Department of Biochemistry St. Xavier’s College (Autonomous) Ahmedabad India
| | - Sujit Das
- Department of Rural Development and Agricultural Production North‐Eastern Hill University, Tura Campus Tura India
| | - Subrota Hati
- Dairy Microbiology Department SMC College of Dairy Science, Anand Agricultural University Anand India
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3
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Davy P, Vuong QV. Soy Milk By-product: Its Composition and Utilisation. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1855191] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Philip Davy
- School of Environmental and Life Sciences, Faculty of Science, The University of Newcastle, Ourimbah, NSW, Australia
| | - Quan V. Vuong
- School of Environmental and Life Sciences, Faculty of Science, The University of Newcastle, Ourimbah, NSW, Australia
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4
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Canon F, Nidelet T, Guédon E, Thierry A, Gagnaire V. Understanding the Mechanisms of Positive Microbial Interactions That Benefit Lactic Acid Bacteria Co-cultures. Front Microbiol 2020; 11:2088. [PMID: 33013761 PMCID: PMC7500094 DOI: 10.3389/fmicb.2020.02088] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2020] [Accepted: 08/07/2020] [Indexed: 12/20/2022] Open
Abstract
Microorganisms grow in concert, both in natural communities and in artificial or synthetic co-cultures. Positive interactions between associated microbes are paramount to achieve improved substrate conversion and process performance in biotransformation and fermented food production. The mechanisms underlying such positive interactions have been the focus of numerous studies in recent decades and are now starting to be well characterized. Lactic acid bacteria (LAB) contribute to the final organoleptic, nutritional, and health properties of fermented food products. However, interactions in LAB co-cultures have been little studied, apart from the well-characterized LAB co-culture used for yogurt manufacture. LAB are, however, multifunctional microorganisms that display considerable potential to create positive interactions between them. This review describes why LAB co-cultures are of such interest, particularly in foods, and how their extensive nutritional requirements can be used to favor positive interactions. In that respect, our review highlights the benefits of co-cultures in different areas of application, details the mechanisms underlying positive interactions and aims to show how mechanisms based on nutritional interactions can be exploited to create efficient LAB co-cultures.
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Affiliation(s)
| | - Thibault Nidelet
- SPO, INRAE, Montpellier SupAgro, Université de Montpellier, Montpellier, France
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5
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Harnessing Microbes for Sustainable Development: Food Fermentation as a Tool for Improving the Nutritional Quality of Alternative Protein Sources. Nutrients 2020; 12:nu12041020. [PMID: 32276384 PMCID: PMC7230334 DOI: 10.3390/nu12041020] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2020] [Revised: 03/26/2020] [Accepted: 04/07/2020] [Indexed: 12/21/2022] Open
Abstract
In order to support the multiple levels of sustainable development, the nutritional quality of plant-based protein sources needs to be improved by food technological means. Microbial fermentation is an ancient food technology, utilizing dynamic populations of microorganisms and possessing a high potential to modify chemical composition and cell structures of plants and thus to remove undesirable compounds and to increase bioavailability of nutrients. In addition, fermentation can be used to improve food safety. In this review, the effects of fermentation on the protein digestibility and micronutrient availability in plant-derived raw materials are surveyed. The main focus is on the most important legume, cereal, and pseudocereal species (Cicer arietinum, Phaseolus vulgaris, Vicia faba, Lupinus angustifolius, Pisum sativum, Glycine max; Avena sativa, Secale cereale, Triticum aestivum, Triticum durum, Sorghum bicolor; and Chenopodium quinoa, respectively) of the agrifood sector. Furthermore, the current knowledge regarding the in vivo health effects of fermented foods is examined, and the critical points of fermentation technology from the health and food safety point of view are discussed.
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6
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Sharma N, Angural S, Rana M, Puri N, Kondepudi KK, Gupta N. Phytase producing lactic acid bacteria: Cell factories for enhancing micronutrient bioavailability of phytate rich foods. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2019.12.001] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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7
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Rollán GC, Gerez CL, LeBlanc JG. Lactic Fermentation as a Strategy to Improve the Nutritional and Functional Values of Pseudocereals. Front Nutr 2019; 6:98. [PMID: 31334241 PMCID: PMC6617224 DOI: 10.3389/fnut.2019.00098] [Citation(s) in RCA: 48] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2019] [Accepted: 06/14/2019] [Indexed: 12/15/2022] Open
Abstract
One of the greatest challenges is to reduce malnutrition worldwide while promoting sustainable agricultural and food systems. This is a daunting task due to the constant growth of the population and the increasing demands by consumers for functional foods with higher nutritional values. Cereal grains are the most important dietary energy source globally; wheat, rice, and maize currently provide about half of the dietary energy source of humankind. In addition, the increase of celiac patients worldwide has motivated the development of gluten-free foods using alternative flour types to wheat such as rice, corn, cassava, soybean, and pseudocereals (amaranth, quinoa, and buckwheat). Amaranth and quinoa have been cultivated since ancient times and were two of the major crops of the Pre-Colombian cultures in Latin- America. In recent years and due to their well-known high nutritional value and potential health benefits, these pseudocereals have received much attention as ideal candidates for gluten-free products. The importance of exploiting these grains for the elaboration of healthy and nutritious foods has forced food producers to develop novel adequate strategies for their processing. Fermentation is one of the most antique and economical methods of producing and preserving foods and can be easily employed for cereal processing. The nutritional and functional quality of pseudocereals can be improved by fermentation using Lactic Acid Bacteria (LAB). This review provides an overview on pseudocereal fermentation by LAB emphasizing the capacity of these bacteria to decrease antinutritional factors such as phytic acid, increase the functional value of phytochemicals such as phenolic compounds, and produce nutritional ingredients such as B-group vitamins. The numerous beneficial effects of lactic fermentation of pseudocereals can be exploited to design novel and healthier foods or grain ingredients destined to general population and especially to patients with coeliac disease.
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Affiliation(s)
- Graciela C. Rollán
- Centro de Referencia para Lactobacilos (CERELA) - CONICET, San Miguel de Tucumán, Argentina
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8
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Sun Z, Yue Z, Yang X, Hao X, Song M, Li L, Chen C, Chu C, Li C. Efficient Phytase Secretion and Phytate Degradation by Recombinant Bifidobacterium longum JCM 1217. Front Microbiol 2019; 10:796. [PMID: 31040837 PMCID: PMC6476914 DOI: 10.3389/fmicb.2019.00796] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2018] [Accepted: 03/28/2019] [Indexed: 12/18/2022] Open
Abstract
Genetic engineering of probiotics, like bifidobacteria, may improve their microbial cell factory economy. This work designed a novel shuttle plasmid pBPES, which bears exogenous appA and is stable within Bifidobacterium longum JCM 1217. Cloning of three predicted promoters into pBPES proved that all of them drive appA expression in B. longum JCM 1217. Transformation of plasmids pBPES-tu and pBPES-groEL into B. longum JCM1217 resulted in much more phytase secretion suggests P tu and P groEL are strong promoters. Further in vitro and in vivo experiments suggested B. longum JCM 1217/pBPES-tu degrades phytate efficiently. In conclusion, the study screened two stronger promoters and constructed a recombinant live probiotic strain for effectively phytase secretion and phytate degradation in gut. The strategy used in the study provided a novel technique for improving the bioaccessibility of phytate and decreasing phosphorus excretion.
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Affiliation(s)
- Zhongke Sun
- College of Life Sciences and Agronomy, Zhoukou Normal University, Zhoukou, China.,College of Chemistry and Molecular Engineering, Zhengzhou University, Zhengzhou, China
| | - Zonghao Yue
- College of Life Sciences and Agronomy, Zhoukou Normal University, Zhoukou, China
| | - Xingdong Yang
- College of Life Sciences and Agronomy, Zhoukou Normal University, Zhoukou, China
| | - Xinqi Hao
- College of Chemistry and Molecular Engineering, Zhengzhou University, Zhengzhou, China
| | - Maoping Song
- College of Chemistry and Molecular Engineering, Zhengzhou University, Zhengzhou, China
| | - Lili Li
- College of Life Sciences and Agronomy, Zhoukou Normal University, Zhoukou, China.,Key Laboratory of Plant Molecular Breeding and Bioreactor, Zhoukou, China
| | - Can Chen
- College of Life Sciences and Agronomy, Zhoukou Normal University, Zhoukou, China
| | - Cuiwei Chu
- College of Life Sciences and Agronomy, Zhoukou Normal University, Zhoukou, China
| | - Chengwei Li
- College of Life Sciences and Agronomy, Zhoukou Normal University, Zhoukou, China.,Key Laboratory of Plant Molecular Breeding and Bioreactor, Zhoukou, China
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Lavefve L, Marasini D, Carbonero F. Microbial Ecology of Fermented Vegetables and Non-Alcoholic Drinks and Current Knowledge on Their Impact on Human Health. ADVANCES IN FOOD AND NUTRITION RESEARCH 2018; 87:147-185. [PMID: 30678814 DOI: 10.1016/bs.afnr.2018.09.001] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Fermented foods are currently experiencing a re-discovery, largely driven by numerous health benefits claims. While fermented dairy, beer, and wine (and other alcoholic fermented beverages) have been the subject of intensive research, other plant-based fermented foods that are in some case widely consumed (kimchi/sauerkraut, pickles, kombucha) have received less scientific attention. In this chapter, the current knowledge on the microbiology and potential health benefits of such plant-based fermented foods are presented. Kimchi is the most studied, characterized by primarily acidic fermentation by lactic acid bacteria. Anti-obesity and anti-hypertension properties have been reported for kimchi and other pickled vegetables. Kombucha is the most popular non-alcoholic fermented drink. Kombucha's microbiology is remarkable as it involves all fermenters described in known fermented foods: lactic acid bacteria, acetic acid bacteria, fungi, and yeasts. While kombucha is often hyped as a "super-food," only antioxidant and antimicrobial properties toward foodborne pathogens are well established; and it is unknown if these properties incur beneficial impact, even in vitro or in animal models. The mode of action that has been studied and demonstrated the most is the probiotic one. However, it can be expected that fermentation metabolites may be prebiotic, or influence host health directly. To conclude, plant-based fermented foods and drinks are usually safe products; few negative reports can be found, but more research, especially human dietary intervention studies, are warranted to substantiate any health claim.
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Affiliation(s)
- Laura Lavefve
- Department of Food Science and Center for Human Nutrition, University of Arkansas, Fayetteville, AR, United States; Direction des Etudes Et Prestations (DEEP), Institut Polytechnique UniLaSalle, Beauvais, France
| | - Daya Marasini
- Department of Food Science and Center for Human Nutrition, University of Arkansas, Fayetteville, AR, United States
| | - Franck Carbonero
- Department of Food Science and Center for Human Nutrition, University of Arkansas, Fayetteville, AR, United States.
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10
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Chen KI, Chiang CY, Ko CY, Huang HY, Cheng KC. Reduction of Phytic Acid in Soymilk by Immobilized Phytase System. J Food Sci 2018; 83:2963-2969. [PMID: 30461023 DOI: 10.1111/1750-3841.14394] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2018] [Revised: 10/03/2018] [Accepted: 10/18/2018] [Indexed: 12/13/2022]
Abstract
In this study, three carriers (glass microsphere, cellulose beads and AlgNa/PVA beads) were evaluated as phytase solid carriers for reduction of phytic acid within soymilk. Phytase was covalently immobilized onto or entrapped within carriers for repeated use. Glass microsphere was chosen due to its high catalytic efficiency. Optimal operating condition (pH 6.0, 60 °C) was determined using 4-Nitrophenyl phosphate disodium salt hexahydrate as an indicator. Operational reusability was confirmed for more than seven batch reactions and the storage stability was capable of sustaining 70% of its catalytic activity for 40 days. The kinetic parameters including rate constant (K), time (τ50 ) in which 50% of phytic acid hydrolysis was reached, and time (τcomplete ) required to achieve complete phytic acid hydrolysis, were 0.023 min-1 , 35.7 min, 110 min. The current procedure provides a cheap as well as an easy way to carry out the reduction of phytic acid in soymilk, which has great potential in practical application.
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Affiliation(s)
- Kuan I Chen
- Graduate Inst. of Food Science & Technology, National Taiwan Univ., No. 1, Sec. 4, Roosevelt Road, Taipei, Taiwan
| | - Cheng Yen Chiang
- Div. of Urology, Dept. of Surgery, Taoyuan General Hospital, Ministry of Health and Welfare, Taoyuan, Taiwan 1492, Chung-Shan Road,Taoyuan District, Taoyuan, 330, Taiwan
| | - Chih Yuan Ko
- Graduate Inst. of Food Science & Technology, National Taiwan Univ., No. 1, Sec. 4, Roosevelt Road, Taipei, Taiwan.,Dept. of Respiratory and Critical Care Medicine, the Second Affiliated Hospital of Fujian Medical Univ., Quanzhou, China
| | - Hui Yu Huang
- Dept. of Food Science, Nutrition, and Nutraceutical Biotechnology, Shih Chien Univ., Taipei City, 10462, Taiwan
| | - Kuan Chen Cheng
- Graduate Inst. of Food Science & Technology, National Taiwan Univ., No. 1, Sec. 4, Roosevelt Road, Taipei, Taiwan.,Inst. of Biotechnology, National Taiwan Univ., No. 1, Sec. 4, Roosevelt Road, Taipei, Taiwan.,Dept. of Medical Research, China Medical Univ. Hospital, China Medical Univ., 91, Hsueh-Shih Rd., Taichung, 40402, Taiwan
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11
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Amritha GK, Dharmaraj U, Halami PM, Venkateswaran G. Dephytinization of seed coat matter of finger millet (Eleusine coracana) by Lactobacillus pentosus CFR3 to improve zinc bioavailability. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.09.024] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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12
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Use of Lactobacilli in Cereal-Legume Fermentation and as Potential Probiotics towards Phytate Hydrolysis. Probiotics Antimicrob Proteins 2017; 10:647-653. [DOI: 10.1007/s12602-017-9328-0] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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13
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Ilham I, Fotedar R. Growth, enzymatic glutathione peroxidase activity and biochemical status of juvenile barramundi (Lates calcarifer) fed dietary fermented soybean meal and organic selenium. FISH PHYSIOLOGY AND BIOCHEMISTRY 2017; 43:775-790. [PMID: 28028742 DOI: 10.1007/s10695-016-0331-2] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/30/2016] [Accepted: 12/12/2016] [Indexed: 06/06/2023]
Abstract
Solvent-extracted soybean meal (SBM) was fermented using baker's yeast Saccharomyces cerevisae at 30 °C for 5 days. Four isonitrogenous and isocaloric diets containing 75% SBM protein, either fermented or non-fermented (SBM and FSBM), and supplemented or not with organic Se (OS) (SBMOS and FSBMOS), were fed to triplicate groups of juvenile barramundi (Lates calcarifer) (initial weight of 5 g) for 75 days. A fishmeal (FM)-based diet formulated for juvenile barramundi was used as a reference diet. The growth of fish was significantly affected by either the interaction of SBM type or by the OS level. In fish fed diets supplemented with OS (SBMOS and FSBMOS), final weight (FW), specific growth rate (SGR) and weight gain (WG) were higher in fish fed the fermented SBM (FSBMOS) than in those fed the non-fermented SBM (SBMOS). The apparent digestibility coefficient (ADC) of protein was higher in the fish fed the fermented SBM, either supplemented or unsupplemented with OS. However, there were no significant differences in the ADC of dry matter (DM) and lipids among the tested diets and in comparison to the reference diet. The haematocrit and leucocrit of fish fed the FSBMOS diet were lower than those of fish fed the FM diet. Furthermore, glutathione peroxidase (GPx) activity was significantly influenced by OS supplementation in the experimental diets; GPx activity was greater in the fish fed diets supplemented with OS. Creatinine kinase (CK) of all groups of fish was higher than the CK of those fed the reference diet. These results suggest that with a proper nutritional level, OS supplementation may act as an important factor in enzymatic GPx activity and in the haematology and blood biochemistry status of juvenile barramundi fed fermented SBM-based diets, encouraging improvement of the overall growth performance.
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Affiliation(s)
- I Ilham
- Feed and Nutrition Research Group, Department of Aquaculture, Jakarta Fisheries University (Sekolah Tinggi Perikanan Jakarta), Jl. AUP Pasar Minggu, Jakarta, Selatan, 12520, Indonesia.
- Curtin Aquatic Research Laboratory, Department of Environment and Agriculture, Curtin University, 1 Turner Ave Technology Park, Bentley, WA, 6102, Australia.
| | - Ravi Fotedar
- Curtin Aquatic Research Laboratory, Department of Environment and Agriculture, Curtin University, 1 Turner Ave Technology Park, Bentley, WA, 6102, Australia
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Priyodip P, Prakash PY, Balaji S. Phytases of Probiotic Bacteria: Characteristics and Beneficial Aspects. Indian J Microbiol 2017; 57:148-154. [PMID: 28611491 PMCID: PMC5446837 DOI: 10.1007/s12088-017-0647-3] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2016] [Accepted: 04/03/2017] [Indexed: 02/06/2023] Open
Abstract
Probiotics play a vital role in clinical applications for the treatment of diarrhea, obesity and urinary tract infections. Phytate, an anti-nutrient, chelates essential minerals that are vital for human health. In the past few decades, research reports emphasize extensively on phytate degradation in animals. There is a growing need for finding alternate strategies of phytate utilization in human, as they are unable to produce phytase. At this juncture, probiotics can be utilized for phytase production to combat mineral deficiency in humans. The main focus of this review is on improving phosphate bioavailability by employing two approaches: supplementation of (1) fermented food products that contain probiotics and (2) recombinant phytase producing bacteria. In addition, several factors influencing phytase activity such as bacterial viability, optimal pH, substrate concentration and specificity were also discussed.
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Affiliation(s)
- P Priyodip
- Department of Biotechnology, Manipal Institute of Technology, Manipal, India
| | - P Y Prakash
- Department of Microbiology, Kasturba Medical College, Manipal, India
| | - S Balaji
- Department of Biotechnology, Manipal Institute of Technology, Manipal, India
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García-Mantrana I, Yebra MJ, Haros M, Monedero V. Expression of bifidobacterial phytases in Lactobacillus casei and their application in a food model of whole-grain sourdough bread. Int J Food Microbiol 2015; 216:18-24. [PMID: 26384212 DOI: 10.1016/j.ijfoodmicro.2015.09.003] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2015] [Revised: 06/01/2015] [Accepted: 09/04/2015] [Indexed: 01/29/2023]
Abstract
Phytases are enzymes capable of sequentially dephosphorylating phytic acid to products of lower chelating capacity and higher solubility, abolishing its inhibitory effect on intestinal mineral absorption. Genetic constructions were made for expressing two phytases from bifidobacteria in Lactobacillus casei under the control of a nisin-inducible promoter. L. casei was able of producing, exporting and anchoring to the cell wall the phytase of Bifidobacterium pseudocatenulatum. The phytase from Bifidobacterium longum spp. infantis was also produced, although at low levels. L. casei expressing any of these phytases completely degraded phytic acid (2mM) to lower myo-inositol phosphates when grown in MRS medium. Owing to the general absence of phytase activity in lactobacilli and to the high phytate content of whole grains, the constructed L. casei strains were applied as starter in a bread making process using whole-grain flour. L. casei developed in sourdoughs by fermenting the existing carbohydrates giving place to an acidification. In this food model system the contribution of L. casei strains expressing phytases to phytate hydrolysis was low, and the phytate degradation was mainly produced by activation of the cereal endogenous phytase as a consequence of the drop in pH. This work shows the capacity of lactobacilli to be modified in order to produce enzymes with relevance in food technology processes. The ability of these strains in reducing the phytate content in fermented food products must be evaluated in further models.
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Affiliation(s)
- Izaskun García-Mantrana
- Lactic Acid Bacteria and Probiotics Laboratory, Institute of Agrochemistry and Food Technology (IATA-CSIC), Av. Agustín Escardino 7, 46980 Paterna, Valencia, Spain; Cereal Group, Institute of Agrochemistry and Food Technology (IATA-CSIC), Av. Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - María J Yebra
- Lactic Acid Bacteria and Probiotics Laboratory, Institute of Agrochemistry and Food Technology (IATA-CSIC), Av. Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Monika Haros
- Cereal Group, Institute of Agrochemistry and Food Technology (IATA-CSIC), Av. Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Vicente Monedero
- Lactic Acid Bacteria and Probiotics Laboratory, Institute of Agrochemistry and Food Technology (IATA-CSIC), Av. Agustín Escardino 7, 46980 Paterna, Valencia, Spain.
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