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Borgonovi TF, Fugaban JII, Bucheli JEV, Casarotti SN, Holzapfel WH, Todorov SD, Penna ALB. Dual Role of Probiotic Lactic Acid Bacteria Cultures for Fermentation and Control Pathogenic Bacteria in Fruit-Enriched Fermented Milk. Probiotics Antimicrob Proteins 2023:10.1007/s12602-023-10135-w. [PMID: 37572214 DOI: 10.1007/s12602-023-10135-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 08/03/2023] [Indexed: 08/14/2023]
Abstract
The food industry has been developing new products with health benefits, extended shelf life, and without chemical preservation. Bacteriocin-producing lactic acid bacteria (LAB) strains have been evaluated for food fermentation to prevent contamination and increase shelf life. In this study, potentially probiotic LAB strains, Lactiplantibacillus (Lb.) plantarum ST8Sh, Lacticaseibacillus (Lb.) casei SJRP38, and commercial starter Streptococcus (St.) thermophilus ST080, were evaluated for their production of antimicrobial compounds, lactic acid and enzyme production, carbohydrate assimilation, and susceptibility to antibiotics. The characterization of antimicrobial compounds, the proteolytic activity, and its inhibitory property against Listeria (List.) monocytogenes and Staphylococcus (Staph.) spp. was evaluated in buriti and passion fruit-supplemented fermented milk formulations (FMF) produced with LAB strains. Lb. plantarum ST8Sh was found to inhibit List. monocytogenes through bacteriocin production and produced both L(+) and D(-) lactic acid isomers, while Lb. casei SJRP38 mainly produced L(+) lactic acid. The carbohydrate assimilation profiles were compatible with those usually found in LAB. The potentially probiotic strains were susceptible to streptomycin and tobramycin, while Lb. plantarum ST8Sh was also susceptible to ciprofloxacin. All FMF produced high amounts of L(+) lactic acid and the viability of total lactobacilli remained higher than 8.5 log CFU/mL during monitored storage period. Staph. aureus ATCC 43300 in fermented milk with passion fruit pulp (FMFP) and fermented milk with buriti pulp (FMB), and Staph. epidermidis KACC 13234 in all formulations were completely inhibited after 14 days of storage. The combination of Lb. plantarum ST8Sh and Lb. casei SJRP38 and fruit pulps can provide increased safety and shelf-life for fermented products, and natural food preservation meets the trends of the food market.
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Affiliation(s)
- Taís Fernanda Borgonovi
- Department of Food Engineering and Technology, São Paulo State University (UNESP), São José Do Rio Preto, SP, 15054-000, Brazil
- ProBacLab, Department of Advanced Convergence, Handong Global University, Pohang, Gyeongbuk, 37554, Republic of Korea
| | - Joanna Ivy Irorita Fugaban
- ProBacLab, Department of Advanced Convergence, Handong Global University, Pohang, Gyeongbuk, 37554, Republic of Korea
| | - Jorge Enrique Vazquez Bucheli
- ProBacLab, Department of Advanced Convergence, Handong Global University, Pohang, Gyeongbuk, 37554, Republic of Korea
| | - Sabrina Neves Casarotti
- Faculty of Health Sciences, Federal University of Rondonópolis (UFR), Rondonópolis, MT, 78736-900, Brazil
| | - Wilhelm Heinrich Holzapfel
- ProBacLab, Department of Advanced Convergence, Handong Global University, Pohang, Gyeongbuk, 37554, Republic of Korea
| | - Svetoslav Dimitrov Todorov
- ProBacLab, Department of Advanced Convergence, Handong Global University, Pohang, Gyeongbuk, 37554, Republic of Korea
- ProBacLab, Laboratório de Microbiologia de Alimentos, Departamento de Alimentos E Nutrição Experimental, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, São Paulo, SP, 05508-000, Brazil
| | - Ana Lucia Barretto Penna
- Department of Food Engineering and Technology, São Paulo State University (UNESP), São José Do Rio Preto, SP, 15054-000, Brazil.
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Tsermoula P, Rostved Bechshøft M, Friis C, Balling Engelsen S, Khakimov B. Molecular profiling of whey permeate reveals new insights into molecular affinities related to industrial unit operations during lactose production. Food Chem 2023; 420:136060. [PMID: 37086610 DOI: 10.1016/j.foodchem.2023.136060] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2022] [Revised: 03/07/2023] [Accepted: 03/26/2023] [Indexed: 04/03/2023]
Abstract
Lactose powder production from whey permeate generates various side-streams. Molecular profiling of these side-streams and lactose powder can help to detect minor compounds affecting lactose crystallization, lactose powder properties and document the composition of the underutilized side-streams. In this study, whey permeate, lactose powder and intermediate streams from trial lactose productions were analyzed using gas chromatography-mass spectrometry (GC-MS) and proton nuclear magnetic resonance (1H NMR) spectroscopy. In total, 110 compounds were identified and 49 were quantified. Linking the molecular profiles to in-process steps revealed differential compositional attenuation by the unit operations. Small molecules (e.g. methanol) and a few larger molecules (e.g. fatty acids) permeated reverse osmosis membrane, while twenty-three compounds (e.g. hydroxypyruvic acid, malonic acid, gluconic acid and ribonic acid) co-crystallized with lactose and ended up in lactose power. These results help to better understand and control lactose powder production and highlights possibilities to develop new food ingredients.
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Wang H, Teng J, Huang L, Wei B, Xia N. Determination of the variations in the metabolic profile and sensory quality of Liupao tea during fermentation through UHPLC–HR–MS metabolomics. Food Chem 2023; 404:134773. [DOI: 10.1016/j.foodchem.2022.134773] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2022] [Revised: 10/22/2022] [Accepted: 10/25/2022] [Indexed: 11/30/2022]
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Eom S, Lee S, Lee J, Pyeon M, Yeom HD, Song JH, Choi EJ, Lee M, Lee JH, Chang JY. Molecular Mechanism of L-Pyroglutamic Acid Interaction with the Human Sour Receptor. J Microbiol Biotechnol 2023; 33:203-210. [PMID: 36655284 PMCID: PMC9998207 DOI: 10.4014/jmb.2212.12007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 12/20/2022] [Accepted: 12/24/2022] [Indexed: 01/20/2023]
Abstract
Taste is classified into five types, each of which has evolved to play its respective role in mammalian survival. Sour taste is one of the important ways to judge whether food has gone bad, and the sour taste receptor (PKD2L1) is the gene behind it. Here, we investigated whether L-pyroglutamic acid interacts with sour taste receptors through electrophysiology and mutation experiments using Xenopus oocytes. R299 of hPKD2L1 was revealed to be involved in L-pyroglutamic acid binding in a concentration-dependent manner. As a result, it is possible to objectify the change in signal intensity according to the concentration of L-pyroglutamic acid, an active ingredient involved in the taste of kimchi, at the molecular level. Since the taste of other ingredients can also be measured with the method used in this experiment, it is expected that an objective database of taste can be created.
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Affiliation(s)
- Sanung Eom
- Department of Biotechnology, Chonnam National University, Gwangju 61186, Republic of Korea
| | - Shinhui Lee
- Department of Biotechnology, Chonnam National University, Gwangju 61186, Republic of Korea
| | - Jiwon Lee
- Department of Biotechnology, Chonnam National University, Gwangju 61186, Republic of Korea
| | - Minsu Pyeon
- Department of Biotechnology, Chonnam National University, Gwangju 61186, Republic of Korea
| | - Hye Duck Yeom
- Department of Biotechnology, Chonnam National University, Gwangju 61186, Republic of Korea
| | - Jung Hee Song
- Research and Development Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - Eun Ji Choi
- Research and Development Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - Moeun Lee
- Research and Development Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - Junho H Lee
- Department of Biotechnology, Chonnam National University, Gwangju 61186, Republic of Korea
| | - Ji Yoon Chang
- Research and Development Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea
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Tsermoula P, Rostved Bechshøft M, Friis C, Balling Engelsen S, Khakimov B. Screening of non-protein nitrogen compounds in lactose refining streams from industrial whey permeate processing. Food Chem 2022; 405:134716. [DOI: 10.1016/j.foodchem.2022.134716] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2022] [Revised: 10/10/2022] [Accepted: 10/20/2022] [Indexed: 11/27/2022]
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Majumder S, Ghosh A, Chakraborty S, Bhattacharya M. Brewing and biochemical characterization of Camellia japonica petal wine with comprehensive discussion on metabolomics. FOOD PRODUCTION, PROCESSING AND NUTRITION 2022; 4:29. [PMCID: PMC9673215 DOI: 10.1186/s43014-022-00109-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
A novel wine has been developed from Camellia japonica’s petal by fermenting the decoction with Saccharomyces cerevisiae or brewer’s yeast. pH, brix, specific gravity and alcohol percentage were tested to study the physicochemical properties of the wine. Qualitative tests indicated presence of phenols such as flavonoids, coumarins; protein; glycosides; glycerin; terpenoids; steroids; and fatty acids in the wine. Total phenol content was found high in the decoction and in its fermented form as well. In vitro biological activities such as antioxidant activity, antidiabetic activity and lipid peroxidation inhibition power were assessed in samples. Furthermore, GC-MS analysis helped to detect volatiles present in the unfermented decoction and understand the effect of fermentation on its changing metabolome while column chromatography assisted the separation of solvent-based fractions. Notable outcomes from this study were detection of bioactive compound quinic acid in the decoction and a proposed pathway of its metabolic breakdown after fermentation. Results of this research revealed biochemical and physicochemical acceptability of this wine prepared from an underutilized flower.
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Affiliation(s)
- Soumya Majumder
- grid.412222.50000 0001 1188 5260Molecular Biology and Tissue Culture Laboratory, Department of Tea Science, University of North Bengal, Siliguri, Darjeeling, West Bengal 734013 India
| | - Arindam Ghosh
- grid.412222.50000 0001 1188 5260Molecular Biology and Tissue Culture Laboratory, Department of Tea Science, University of North Bengal, Siliguri, Darjeeling, West Bengal 734013 India
| | - Sourav Chakraborty
- grid.412222.50000 0001 1188 5260Molecular Biology and Tissue Culture Laboratory, Department of Tea Science, University of North Bengal, Siliguri, Darjeeling, West Bengal 734013 India ,Postgraduate Department of Botany, Darjeeling Government College, Darjeeling, West Bengal 734101 India
| | - Malay Bhattacharya
- grid.412222.50000 0001 1188 5260Molecular Biology and Tissue Culture Laboratory, Department of Tea Science, University of North Bengal, Siliguri, Darjeeling, West Bengal 734013 India
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