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Noguchi T, Kitaura H, Marahleh A, Agista AZ, Ohsaki Y, Shirakawa H, Mizoguchi I. Fermented Rice Bran Supplementation Inhibits LPS-Induced Osteoclast Formation and Bone Resorption in Mice. Nutrients 2023; 15:3044. [PMID: 37447370 DOI: 10.3390/nu15133044] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Revised: 06/25/2023] [Accepted: 07/04/2023] [Indexed: 07/15/2023] Open
Abstract
Fermented rice bran (FRB) is known to have numerous beneficial bioactivities, amongst which is its anti-inflammatory properties when used as a supplement. To determine its effects, we examined osteoclastogenesis and bone resorption caused by injections of lipopolysaccharide (LPS), using mice with and without FRB supplementation. The results were favorable: those that received FRB showed reduced osteoclast numbers and bone resorption compared to those with the control diet. Notably, receptor activator of NF-κB ligand (RANKL) and tumor necrosis factor-α (TNF-α) mRNA levels were shown to be lower in the LPS-treated animals with FRB supplementation. FRB's inhibitory effect on RANKL- and TNF-α-induced osteoclastogenesis was further confirmed in vitro. In culture, macrophages exhibited decreased TNF-α mRNA levels when treated with FRB extract and LPS versus treatment with LPS alone, but there was no significant change in RANKL levels in osteoblasts. We can conclude that FRB supplementation dampens the effect of LPS-induced osteoclastogenesis and bone resorption by controlling TNF-α expression in macrophages and the direct inhibition of osteoclast formation.
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Affiliation(s)
- Takahiro Noguchi
- Division of Orthodontics and Dentofacial Orthopedics, Tohoku University Graduate School of Dentistry, 4-1, Seiryo-machi, Aoba-ku, Sendai 980-8575, Miyagi, Japan
| | - Hideki Kitaura
- Division of Orthodontics and Dentofacial Orthopedics, Tohoku University Graduate School of Dentistry, 4-1, Seiryo-machi, Aoba-ku, Sendai 980-8575, Miyagi, Japan
| | - Aseel Marahleh
- Frontier Research Institute for Interdisciplinary Sciences (FRIS), Tohoku University, 6-3, Aramaki-Aoba, Aoba-ku, Sendai 980-0845, Miyagi, Japan
| | - Afifah Zahra Agista
- Laboratory of Nutrition, Graduate School of Agricultural Science, Tohoku University, 468-1, Aramaki Aza Aoba, Aoba-ku, Sendai 980-8572, Miyagi, Japan
| | - Yusuke Ohsaki
- Laboratory of Nutrition, Graduate School of Agricultural Science, Tohoku University, 468-1, Aramaki Aza Aoba, Aoba-ku, Sendai 980-8572, Miyagi, Japan
| | - Hitoshi Shirakawa
- Laboratory of Nutrition, Graduate School of Agricultural Science, Tohoku University, 468-1, Aramaki Aza Aoba, Aoba-ku, Sendai 980-8572, Miyagi, Japan
| | - Itaru Mizoguchi
- Division of Orthodontics and Dentofacial Orthopedics, Tohoku University Graduate School of Dentistry, 4-1, Seiryo-machi, Aoba-ku, Sendai 980-8575, Miyagi, Japan
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Tryptamine, a Microbial Metabolite in Fermented Rice Bran Suppressed Lipopolysaccharide-Induced Inflammation in a Murine Macrophage Model. Int J Mol Sci 2022; 23:ijms231911209. [PMID: 36232510 PMCID: PMC9570467 DOI: 10.3390/ijms231911209] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2022] [Revised: 09/15/2022] [Accepted: 09/19/2022] [Indexed: 11/16/2022] Open
Abstract
Fermentation is thought to alter the composition and bioavailability of bioactive compounds in rice bran. However, how this process affects the anti-inflammatory effects of rice bran and the bioactive compounds that might participate in this function is yet to be elucidated. This study aimed to isolate bioactive compounds in fermented rice bran that play a key role in its anti-inflammatory function. The fermented rice bran was fractionated using a succession of solvent and solid-phase extractions. The fermented rice bran fractions were then applied to lipopolysaccharide (LPS)-activated murine macrophages to evaluate their anti-inflammatory activity. The hot water fractions (FRBA), 50% ethanol fractions (FRBB), and n-hexane fractions (FRBC) were all shown to be able to suppress the pro-inflammatory cytokine expression from LPS-stimulated RAW 264.7 cells. Subsequent fractions from the hot water fraction (FRBF and FRBE) were also able to reduce the inflammatory response of these cells to LPS. Further investigation revealed that tryptamine, a bacterial metabolite of tryptophan, was abundantly present in these extracts. These results indicate that tryptamine may play an important role in the anti-inflammatory effects of fermented rice bran. Furthermore, the anti-inflammatory effects of FRBE and tryptamine may depend on the activity of the aryl hydrocarbon receptor.
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3
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Soltani Firouz M, Sardari H, Alikhani Chamgordani P, Behjati M. Power ultrasound in the meat industry (freezing, cooking and fermentation): Mechanisms, advances and challenges. ULTRASONICS SONOCHEMISTRY 2022; 86:106027. [PMID: 35569440 PMCID: PMC9112027 DOI: 10.1016/j.ultsonch.2022.106027] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/18/2021] [Revised: 04/21/2022] [Accepted: 05/03/2022] [Indexed: 06/01/2023]
Abstract
High intensity ultrasound (HIUS) has a wide range of applications in different sectors of food processing. It is a promising and emerging technology demonstrating the potential to promote food processes without or at least damage to the quality of products. Among the processes of the meat industry, freezing, thawing, cooking and fermentation are very sensitive and important, because they have significant effects on product quality and are also very energy and time consuming. This review paper provides an interpretation of high intensity ultrasound (HIUS) applications, a summary of recent outstanding published research and an overview of the freezing/thawing, cooking/frying and fermentation processes in meat and its products assisted by HIUS. The effects, benefits and drawbacks as well as the challenges ahead in the commercialization of this technology in the meat industry are studied. The research results confirmed that the use of HIUS in the meat freezing/thawing, cooking/frying and fermentation in combination with the corresponding processing methods demonstrates a great potential to promote the process, improve the general quality of the final product and reduce the time and energy required. However, many issues remain that require further research to address these challenges. These challenges and subsequent research that is useful for developing and increasing the efficiency of this technology have been reviewed. After the literature review, it is concluded that HIUS may be a useful technology for meat processing because of its significant effects on the quality factors and related process variables that leads to the preservation of the initial nutritional and sensory properties of meat and its products. Of course, research must be continued to eliminate the disadvantages or minimize the undesirable effects of this technology on the final product and to remove barriers to commercialization and optimization of this method.
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Affiliation(s)
- Mahmoud Soltani Firouz
- Department of Agricultural Machinery Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran.
| | - Hamed Sardari
- Department of Agricultural Machinery Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran
| | - Peyman Alikhani Chamgordani
- Department of Agricultural Machinery Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran
| | - Maryam Behjati
- Department of Agricultural Machinery Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran
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4
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Manassi CF, de Souza SS, Hassemer GDS, Sartor S, Lima CMG, Miotto M, De Dea Lindner J, Rezzadori K, Pimentel TC, Ramos GLDPA, Esmerino E, Holanda Duarte MCK, Marsico ET, Verruck S. Functional meat products: Trends in pro-, pre-, syn-, para- and post-biotic use. Food Res Int 2022; 154:111035. [DOI: 10.1016/j.foodres.2022.111035] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2021] [Revised: 02/15/2022] [Accepted: 02/16/2022] [Indexed: 12/15/2022]
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5
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Kumari M, Singh P, Nataraj BH, Kokkiligadda A, Naithani H, Azmal Ali S, Behare PV, Nagpal R. Fostering next-generation probiotics in human gut by targeted dietary modulation: An emerging perspective. Food Res Int 2021; 150:110716. [PMID: 34865747 DOI: 10.1016/j.foodres.2021.110716] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Revised: 08/07/2021] [Accepted: 09/15/2021] [Indexed: 12/16/2022]
Abstract
Emerging evidence and an in-depth understanding of the microbiome have helped in identifying beneficial commensals and their therapeutic potentials. Specific commensal taxa/ strains of the human gut microbiome have been positively associated with human health and recently termed as next-generation probiotics (NGPs). Of these, Akkermansia muciniphila, Ruminococcus bromii, Faecalibacterium prausnitzii, Anaerobutyricum hallii, and Roseburia intestinalis are the five most relevant gut-derived NGPs that have demonstrated therapeutic potential in managing metabolic diseases. Specific and natural dietary interventions can modulate the abundance and activity of these beneficial bacteria in the gut. Hence, the understanding of targeted stimulation of specific NGP by specific probiotic-targeted diets (PTD) is indispensable for the rational application of their combination. The supplementation of NGP with its specific PTD will help the strain(s) to compete with harmful microbes and acquire its niche. This combination would enhance the effectiveness of NGPs to be used as "live biotherapeutic products" or food nutraceuticals. Under the current milieu, we review various PTDs that influence the abundance of specific potential NGPs, and contemplates potential interactions between diet, microbes, and their effects on host health. Taking into account the study mentioned, we propose that combining NGPs will provide an alternate solution for developing the new diet in conjunction with PTD.
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Affiliation(s)
- Manorama Kumari
- Technofunctional Starters Lab, National Collection of Dairy Cultures, Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal 132001, Haryana, India
| | - Parul Singh
- Proteomics and Cell Biology Lab, Animal Biotechnology Center, National Dairy Research Institute, Karnal 132001, Haryana, India
| | - Basavaprabhu H Nataraj
- Technofunctional Starters Lab, National Collection of Dairy Cultures, Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal 132001, Haryana, India
| | - Anusha Kokkiligadda
- Technofunctional Starters Lab, National Collection of Dairy Cultures, Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal 132001, Haryana, India
| | - Harshita Naithani
- Technofunctional Starters Lab, National Collection of Dairy Cultures, Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal 132001, Haryana, India
| | - Syed Azmal Ali
- Proteomics and Cell Biology Lab, Animal Biotechnology Center, National Dairy Research Institute, Karnal 132001, Haryana, India
| | - Pradip V Behare
- Technofunctional Starters Lab, National Collection of Dairy Cultures, Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal 132001, Haryana, India.
| | - Ravinder Nagpal
- Department of Nutrition and Integrative Physiology, Florida State University, Tallahassee, FL 32306, USA.
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Karwowska M, Stadnik J, Stasiak DM, Wójciak K, Lorenzo JM. Strategies to improve the nutritional value of meat products: incorporation of bioactive compounds, reduction or elimination of harmful components and alternative technologies. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15060] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Małgorzata Karwowska
- Department of Meat Technology and Food Quality University of Life Sciences in Lublin ul. Skromna 8 Lublin 20‐704 Poland
| | - Joanna Stadnik
- Department of Meat Technology and Food Quality University of Life Sciences in Lublin ul. Skromna 8 Lublin 20‐704 Poland
| | - Dariusz M. Stasiak
- Department of Meat Technology and Food Quality University of Life Sciences in Lublin ul. Skromna 8 Lublin 20‐704 Poland
| | - Karolina Wójciak
- Department of Meat Technology and Food Quality University of Life Sciences in Lublin ul. Skromna 8 Lublin 20‐704 Poland
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia Rúa Galicia No 4 Parque Tecnológico de Galicia San Cibrao das Viñas Ourense 32900 Spain
- Área de Tecnología de los Alimentos Facultad de Ciencias de Ourense Universidad de Vigo Ourense 32004 Spain
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7
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Sharifi-Rad J, Rodrigues CF, Stojanović-Radić Z, Dimitrijević M, Aleksić A, Neffe-Skocińska K, Zielińska D, Kołożyn-Krajewska D, Salehi B, Milton Prabu S, Schutz F, Docea AO, Martins N, Calina D. Probiotics: Versatile Bioactive Components in Promoting Human Health. MEDICINA (KAUNAS, LITHUANIA) 2020; 56:E433. [PMID: 32867260 PMCID: PMC7560221 DOI: 10.3390/medicina56090433] [Citation(s) in RCA: 60] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/04/2020] [Revised: 08/19/2020] [Accepted: 08/25/2020] [Indexed: 02/08/2023]
Abstract
The positive impact of probiotic strains on human health has become more evident than ever before. Often delivered through food, dietary products, supplements, and drugs, different legislations for safety and efficacy issues have been prepared. Furthermore, regulatory agencies have addressed various approaches toward these products, whether they authorize claims mentioning a disease's diagnosis, prevention, or treatment. Due to the diversity of bacteria and yeast strains, strict approaches have been designed to assess for side effects and post-market surveillance. One of the most essential delivery systems of probiotics is within food, due to the great beneficial health effects of this system compared to pharmaceutical products and also due to the increasing importance of food and nutrition. Modern lifestyle or various diseases lead to an imbalance of the intestinal flora. Nonetheless, as the amount of probiotic use needs accurate calculations, different factors should also be taken into consideration. One of the novelties of this review is the presentation of the beneficial effects of the administration of probiotics as a potential adjuvant therapy in COVID-19. Thus, this paper provides an integrative overview of different aspects of probiotics, from human health care applications to safety, quality, and control.
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Affiliation(s)
- Javad Sharifi-Rad
- Phytochemistry Research Center, Shahid Beheshti University of Medical Sciences, Tehran 1991953381, Iran;
| | - Célia F. Rodrigues
- LEPABE—Department of Chemical Engineering, Faculty of Engineering, University of Porto, 4200-465 Porto, Portugal;
| | - Zorica Stojanović-Radić
- Department of Biology and Ecology, Faculty of Science and Mathematics, University of Niš, 18000 Niš, Serbia; (Z.S.-R.); (M.D.); (A.A.)
| | - Marina Dimitrijević
- Department of Biology and Ecology, Faculty of Science and Mathematics, University of Niš, 18000 Niš, Serbia; (Z.S.-R.); (M.D.); (A.A.)
| | - Ana Aleksić
- Department of Biology and Ecology, Faculty of Science and Mathematics, University of Niš, 18000 Niš, Serbia; (Z.S.-R.); (M.D.); (A.A.)
| | - Katarzyna Neffe-Skocińska
- Department of Food Gastronomy and Food Hygiene, Warsaw University of Life Sciences (WULS), 02-776 Warszawa, Poland; (K.N.-S.); (D.Z.); (D.K.-K.)
| | - Dorota Zielińska
- Department of Food Gastronomy and Food Hygiene, Warsaw University of Life Sciences (WULS), 02-776 Warszawa, Poland; (K.N.-S.); (D.Z.); (D.K.-K.)
| | - Danuta Kołożyn-Krajewska
- Department of Food Gastronomy and Food Hygiene, Warsaw University of Life Sciences (WULS), 02-776 Warszawa, Poland; (K.N.-S.); (D.Z.); (D.K.-K.)
| | - Bahare Salehi
- Noncommunicable Diseases Research Center, Bam University of Medical Sciences, Bam 44340847, Iran
- Student Research Committee, School of Medicine, Bam University of Medical Sciences, Bam 44340847, Iran
| | - Selvaraj Milton Prabu
- Department of Zoology, Annamalai University, Annamalai Nagar 608002, Chidambaram, India;
| | - Francine Schutz
- Department of Biomedicine, Faculty of Medicine, University of Porto, 4200-319 Porto, Portugal;
| | - Anca Oana Docea
- Department of Toxicology, University of Medicine and Pharmacy of Craiova, 200349 Craiova, Romania
| | - Natália Martins
- Department of Biomedicine, Faculty of Medicine, University of Porto, 4200-319 Porto, Portugal;
- Institute for Research and Innovation in Health (i3S), University of Porto, 4200-135 Porto, Portugal
- Laboratory of Neuropsychophysiology, Faculty of Psychology and Education Sciences, University of Porto, 4200-135 Porto, Portugal
| | - Daniela Calina
- Department of Clinical Pharmacy, University of Medicine and Pharmacy of Craiova, 200349 Craiova, Romania
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8
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Technological Characterisation of Probiotic Lactic Acid Bacteria as Starter Cultures for Dry Fermented Sausages. Foods 2020; 9:foods9050596. [PMID: 32392743 PMCID: PMC7278822 DOI: 10.3390/foods9050596] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2020] [Revised: 04/29/2020] [Accepted: 05/01/2020] [Indexed: 12/22/2022] Open
Abstract
The objective of this study was to investigate probiotic microorganisms for use as starter cultures in dry fermented sausages production. A total of eight strains were studied evaluating technological and safety characteristics including the ability to grow, lactic acid production, gas formation, catalase activity, nitrate reductase activity, proteolytic activity, lipolytic activity, hydrogen peroxide production, salt tolerance, performance at low temperatures, decarboxylation of amino acids and antimicrobial activity against pathogens associated with the product. Lactobacillus rhamnosus R0011, L. rhamnosus Lr-32, Lactobacillus paracasei Lpc-37, Lactobacillus casei Shirota and Enterococcus faecium MXVK29 were good candidates for use as fermented sausages starters cultures because they showed the best technological and safety properties since they did not demonstrate amino acid decarboxylation but showed antimicrobial activity against Listeria monocytogenes, Escherichia coli, Salmonella Dublin and Staphylococcus aureus. L. rhamnosus Lr-32 was the strain best tolerating the levels of salt, nitrate and low pH during the simulated stages of fermentation and ripening of sausage. The strain was thus the most promising of the tested probiotics as sausage starter culture. The findings warrant studies in a meat matrix, such as that of raw-cured sausage, to evaluate the effects of L. rhamnosus Lr-32 under actual conditions.
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9
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Huang L, Zeng X, Sun Z, Wu A, He J, Dang Y, Pan D. Production of a safe cured meat with low residual nitrite using nitrite substitutes. Meat Sci 2020; 162:108027. [DOI: 10.1016/j.meatsci.2019.108027] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2019] [Revised: 11/24/2019] [Accepted: 11/27/2019] [Indexed: 12/24/2022]
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10
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Sousa MAD, Rama GR, Volken de Souza CF, Granada CE. Acid lactic lactobacilli as a biotechnological toll to improve food quality and human health. Biotechnol Prog 2020; 36:e2937. [DOI: 10.1002/btpr.2937] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2019] [Revised: 10/21/2019] [Accepted: 10/23/2019] [Indexed: 12/13/2022]
Affiliation(s)
- Márcio A. de Sousa
- University of Taquari Valley ‐ Univates Lajeado Rio Grande do Sul Brazil
| | | | | | - Camille E. Granada
- University of Taquari Valley ‐ Univates Lajeado Rio Grande do Sul Brazil
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11
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Bis-Souza CV, Pateiro M, Domínguez R, Penna ALB, Lorenzo JM, Silva Barretto AC. Impact of fructooligosaccharides and probiotic strains on the quality parameters of low-fat Spanish Salchichón. Meat Sci 2019; 159:107936. [PMID: 31518708 DOI: 10.1016/j.meatsci.2019.107936] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2019] [Revised: 07/31/2019] [Accepted: 09/02/2019] [Indexed: 01/17/2023]
Abstract
The substitution of dietary fiber and probiotic strains to reduce fat content of fermented sausages has been used for the development of innovative and healthier meat products. For this study, pork back fat was partially replaced by fructooligosaccharides (FOS) and the probiotic strains Lactobacillus paracasei and Lactobacillus rhamanosus. The fat replacement resulted in a significant decrease (P ≤ .05) in fat content (29%) compared with the control formulation (no fat substitution). The addition of FOS did not have a significant effect on microbial counts; however, reductions in Enterobacteriaceae and yeast were observed when Lactobacillus strains were also incorporated. The inclusion of FOS and probiotic strains did not show any significant effect on lipid oxidation and proteolysis. The partial fat replacement and the addition of Lactobacillus rhamanosus GG as probiotic strain in Spanish Salchichón can be considered a successful reformulation strategy for the meat product market.
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Affiliation(s)
- Camila V Bis-Souza
- Department of Food Technology and Engineering, UNESP - São Paulo State University, Street Cristóvão Colombo, 2265, Zip Code 15054-000 São José do Rio Preto, SP, Brazil
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Avda. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Avda. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Ana L B Penna
- Department of Food Technology and Engineering, UNESP - São Paulo State University, Street Cristóvão Colombo, 2265, Zip Code 15054-000 São José do Rio Preto, SP, Brazil
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avda. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Andrea C Silva Barretto
- Department of Food Technology and Engineering, UNESP - São Paulo State University, Street Cristóvão Colombo, 2265, Zip Code 15054-000 São José do Rio Preto, SP, Brazil.
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12
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Sidira M, Mitropoulou G, Galanis A, Kanellaki M, Kourkoutas Y. Effect of Sugar Content on Quality Characteristics and Shelf-Life of Probiotic Dry-Fermented Sausages Produced by Free or Immobilized Lactobacillus casei ATCC 393. Foods 2019; 8:foods8060219. [PMID: 31234282 PMCID: PMC6617269 DOI: 10.3390/foods8060219] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2019] [Revised: 06/13/2019] [Accepted: 06/17/2019] [Indexed: 01/03/2023] Open
Abstract
The aim of the present study was to investigate the effect of sugar content (0, 0.30, and 0.60%) on quality attributes and shelf-life of dry-fermented sausages stored for 66 days containing free or immobilized Lactobacillus casei ATCC 393 on wheat. For comparison, dry-fermented sausages with no starter culture were also produced. Physicochemical characteristics ranged within the levels usually observed in fermented sausages, while a drastic decrease was recorded in numbers of enterobacteria, staphylococci, and pseudomonads during ripening in all cases. Noticeably, sugar addition and the probiotic culture resulted in significant increase of shelf-life, whereas levels of L. casei ATCC 393 after 66 days of ripening persisted above 6 log cfu/g. Sugar addition had a positive effect on sensory attributes; although all products were of high quality, the immobilized cells provided a distinctive characteristic aroma and a fine taste.
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Affiliation(s)
- Marianthi Sidira
- Food Biotechnology Group, Section of Analytical Environmental and Applied Chemistry, Department of Chemistry, University of Patras, GR-26500 Patras, Greece.
- Laboratory of Applied Microbiology and Biotechnology, Department of Molecular Biology & Genetics, Democritus University of Thrace, 68100 Alexandroupolis, Greece.
| | - Gregoria Mitropoulou
- Laboratory of Applied Microbiology and Biotechnology, Department of Molecular Biology & Genetics, Democritus University of Thrace, 68100 Alexandroupolis, Greece.
| | - Alex Galanis
- Laboratory of Applied Microbiology and Biotechnology, Department of Molecular Biology & Genetics, Democritus University of Thrace, 68100 Alexandroupolis, Greece.
| | - Maria Kanellaki
- Food Biotechnology Group, Section of Analytical Environmental and Applied Chemistry, Department of Chemistry, University of Patras, GR-26500 Patras, Greece.
| | - Yiannis Kourkoutas
- Laboratory of Applied Microbiology and Biotechnology, Department of Molecular Biology & Genetics, Democritus University of Thrace, 68100 Alexandroupolis, Greece.
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13
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Huichao Z, Binbin L, Lili Z, Qingling W, Baokun L, Shiling L. The effects of amine oxidase‐producing starter culture on biogenic amine accumulation in traditional Chinese smoked horsemeat sausages. J Food Saf 2019. [DOI: 10.1111/jfs.12638] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Zhang Huichao
- College of Food ScienceShihezi University Shihezi China
| | - Li Binbin
- College of Food ScienceShihezi University Shihezi China
| | - Zhao Lili
- College of Food ScienceShihezi University Shihezi China
| | - Wang Qingling
- College of Food ScienceShihezi University Shihezi China
| | - Li Baokun
- College of Food ScienceShihezi University Shihezi China
| | - Lu Shiling
- College of Food ScienceShihezi University Shihezi China
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14
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Bis-Souza CV, Barba FJ, Lorenzo JM, Penna ALB, Barretto ACS. New strategies for the development of innovative fermented meat products: a review regarding the incorporation of probiotics and dietary fibers. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1584816] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- C. V. Bis-Souza
- Department of Food Technology and Engineering, UNESP – São Paulo State University, São José do Rio Preto, SP, Brazil
| | - F. J. Barba
- Faculty of Pharmacy, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Nutrition and Food Science Area, Universitat de València, València, Spain
| | - J. M. Lorenzo
- Department of Chromatographic, Centro Tecnológico de la Carne de Galicia, San Ciprián de Viñas, Ourense, Spain
| | - A. L. B Penna
- Department of Food Technology and Engineering, UNESP – São Paulo State University, São José do Rio Preto, SP, Brazil
| | - A. C. S. Barretto
- Department of Food Technology and Engineering, UNESP – São Paulo State University, São José do Rio Preto, SP, Brazil
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15
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Coelho SR, Lima ÍA, Martins ML, Benevenuto Júnior AA, Torres Filho RDA, Ramos ADLS, Ramos EM. Application of Lactobacillus paracasei LPC02 and lactulose as a potential symbiotic system in the manufacture of dry-fermented sausage. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.12.045] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Blaiotta G, Murru N, Di Cerbo A, Romano R, Aponte M. Production of probiotic bovine salami using Lactobacillus plantarum 299v as adjunct. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:2285-2294. [PMID: 28990658 DOI: 10.1002/jsfa.8717] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/25/2017] [Revised: 09/08/2017] [Accepted: 10/02/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Five probiotic lactobacilli were tested, alone or in combination with two commercial starters, to select the most suitable strain for a probiotic bovine salami production. Lactobacillus plantarum 299v was used with both starters, to make salami according to a traditional recipe. Salami obtained by using just the starters and by spontaneous fermentation, served as control. Microbial dynamics, as well as the main physico-chemical parameters, were monitored throughout ripening. The survival of probiotic 299v was confirmed by strains' tracking by means of RAPD-PCR coupled to a culture-independent approach PCR-DGGE-based. RESULTS The results showed a remarkable viability of the probiotic strain even after 60 days of storage. Experimental salami exhibited the same level of sensory acceptance of control salami, were hygienically safe, and characterised by pH, weight loss and microbiological loads within the ranges conventionally advocated for optimal fermented sausages. CONCLUSION Outcomes indicate the workable possibility of using second-quality beef cuts for probiotic salami production. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Giuseppe Blaiotta
- Dipartimento di Agraria, Università degli Studi di Napoli Federico II, Portici, (NA), Italy
| | - Nicoletta Murru
- Dipartimento di Medicina Veterinaria e Produzione Animali, Universita degli Studi di Napoli Federico II, Naples, Italy
| | - Alessandro Di Cerbo
- Dipartimento di Chirurgia Generale e Specialità Chirurgiche, Università degli Studi di Modena e Reggio Emilia, Modena, Italy
| | - Raffaele Romano
- Dipartimento di Agraria, Università degli Studi di Napoli Federico II, Portici, (NA), Italy
| | - Maria Aponte
- Dipartimento di Agraria, Università degli Studi di Napoli Federico II, Portici, (NA), Italy
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17
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Kilic GB. The Effects of Probiotic Cultures in Functional Foods. MICROBIAL CULTURES AND ENZYMES IN DAIRY TECHNOLOGY 2018. [DOI: 10.4018/978-1-5225-5363-2.ch006] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
Functional foods are an important part of an overall healthy lifestyle that includes a balanced diet and physical activity. The consumption of probiotic foods has many benefits. Dairy products that contain probiotic bacteria are those that are produced with various fermentation methods, especially lactic acid fermentation, by using starter cultures and those that have various textures and aromas. Fermented dairy probiotic products are popular due to their differences in taste and their favourable physiological effects. However, recent upsurge in interest of consumers towards dairy alternatives has opened up new research areas for developing non-dairy probiotic products. Different substrates such as cereals, fruit juices, vegetables can be used utilized for delivering these beneficial microorganisms. This chapter provides an insight on the recent research/developments about selection criteria of bacteria as probiotics and in the field of technological properties of probiotics.
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Abstract
Fermented sausages are highly treasured traditional foods. A large number of distinct sausages with different properties are produced using widely different recipes and manufacturing processes. Over the last years, eating fermented sausages has been associated with potential health hazards due to their high contents of saturated fats, high NaCl content, presence of nitrite and its degradation products such as nitrosamines, and use of smoking which can lead to formation of toxic compounds such as polycyclic aromatic hydrocarbons. Here we review the recent literature regarding possible health effects of the ingredients used in fermented sausages. We also go through attempts to improve the sausages by lowering the content of saturated fats by replacing them with unsaturated fats, reducing the NaCl concentration by partly replacing it with KCl, and the use of selected starter cultures with desirable properties. In addition, we review the food pathogenic microorganisms relevant for fermented sausages(Escherichia coli,Salmonella enterica,Staphylococcus aureus,Listeria monocytogenes,Clostridium botulinum, andToxoplasma gondii)and processing and postprocessing strategies to inhibit their growth and reduce their presence in the products.
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Wójciak KM, Libera J, Stasiak DM, Kołożyn-Krajewska D. Technological Aspect of Lactobacillus acidophilus
Bauer, Bifidobacterium animalis
BB-12 and Lactobacillus rhamnosus
LOCK900 USE in Dry-Fermented Pork Neck and Sausage. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12965] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Karolina M. Wójciak
- Department of Meat Technology and Food Quality, Faculty of Food Science and Biotechnology; University of Life Sciences in Lublin; Skromna 8 Street 20-704 Lublin Poland
| | - Justyna Libera
- Department of Meat Technology and Food Quality, Faculty of Food Science and Biotechnology; University of Life Sciences in Lublin; Skromna 8 Street 20-704 Lublin Poland
| | - Dariusz M. Stasiak
- Department of Meat Technology and Food Quality, Faculty of Food Science and Biotechnology; University of Life Sciences in Lublin; Skromna 8 Street 20-704 Lublin Poland
| | - Danuta Kołożyn-Krajewska
- Department of Catering Technology and Food Hygiene, Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences - SGGW; Warsaw Poland
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21
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22
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Shori AB. The potential applications of probiotics on dairy and non-dairy foods focusing on viability during storage. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2015. [DOI: 10.1016/j.bcab.2015.09.010] [Citation(s) in RCA: 83] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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23
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24
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Bacteriocin production by Lactobacillus curvatus MBSa2 entrapped in calcium alginate during ripening of salami for control of Listeria monocytogenes. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.07.005] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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25
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26
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Rubio R, Martín B, Aymerich T, Garriga M. The potential probiotic Lactobacillus rhamnosus CTC1679 survives the passage through the gastrointestinal tract and its use as starter culture results in safe nutritionally enhanced fermented sausages. Int J Food Microbiol 2014; 186:55-60. [DOI: 10.1016/j.ijfoodmicro.2014.06.013] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2014] [Revised: 05/28/2014] [Accepted: 06/13/2014] [Indexed: 10/25/2022]
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27
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28
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Characterization of lactic acid bacteria isolated from infant faeces as potential probiotic starter cultures for fermented sausages. Food Microbiol 2014; 38:303-11. [DOI: 10.1016/j.fm.2013.07.015] [Citation(s) in RCA: 88] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2012] [Revised: 07/28/2013] [Accepted: 07/30/2013] [Indexed: 11/19/2022]
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29
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Feng Z, Chen H, Lv X, Deng H, Chen X, Li J, Guo L. Accelerated ripening of Kedong sufu with autochthonous starter cultures Kocuria rosea
KDF3 and its protease KP3 as adjuncts. J Appl Microbiol 2014; 116:877-89. [DOI: 10.1111/jam.12433] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2013] [Revised: 12/20/2013] [Accepted: 12/20/2013] [Indexed: 11/27/2022]
Affiliation(s)
- Z. Feng
- Key Laboratory of Dairy Science; Ministry of Education; College of Food Science; Northeast Agricultural University; Harbin Heilongjiang China
| | - H. Chen
- Key Laboratory of Dairy Science; Ministry of Education; College of Food Science; Northeast Agricultural University; Harbin Heilongjiang China
| | - X.T. Lv
- Key Laboratory of Dairy Science; Ministry of Education; College of Food Science; Northeast Agricultural University; Harbin Heilongjiang China
| | - H.L. Deng
- Key Laboratory of Dairy Science; Ministry of Education; College of Food Science; Northeast Agricultural University; Harbin Heilongjiang China
| | - X. Chen
- Key Laboratory of Dairy Science; Ministry of Education; College of Food Science; Northeast Agricultural University; Harbin Heilongjiang China
| | - J.J. Li
- Key Laboratory of Dairy Science; Ministry of Education; College of Food Science; Northeast Agricultural University; Harbin Heilongjiang China
| | - L. Guo
- Key Laboratory of Dairy Science; Ministry of Education; College of Food Science; Northeast Agricultural University; Harbin Heilongjiang China
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Kim YJ, Park SY, Lee HC, Yoo SS, Oh SJ, Kim HS, Chin KB. Evaluation of Fermented Sausages Manufactured with Reduced-fat and Functional Starter Cultures on Physicochemical, Functional and Flavor Characteristics. Korean J Food Sci Anim Resour 2014; 34:346-54. [PMID: 26761176 PMCID: PMC4597866 DOI: 10.5851/kosfa.2014.34.3.346] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2014] [Revised: 05/11/2014] [Accepted: 05/16/2014] [Indexed: 11/15/2022] Open
Abstract
Fermented foods with probiotics having functional properties may provide beneficial effects on health. These effects are varied, depending on the type of lactic acid bacteria (LAB). Different probiotic LAB might have different functional properties. Thus, this study was performed to evaluate the quality of fermented sausages manufactured with functional starter cultures (Lactobacillus plantarum 115 and 167, and Pediococcus damnosus L12) and different fat levels, and to determine the optimum condition for the manufacture of these products. Medium-fat (~15%) fermented sausages reduced the drying time and cholesterol contents, as compared to regular-fat counterparts. In proximate analysis, the contents of moisture and protein of regular-fat products were lower than medium-fat with reduced fat content. The regular-fat products also had a lighter color and less redness, due to reduced fat content. Approximately 35 volatile compounds were identified in functional fermented sausages, and hexanal, trans-caryophyllene, and tetradecanal were the major volatile compounds. Selected mixed starter culture showed the potential possibility of replacing the commercial starter culture (LK30 plus) in flavor profiles. However, medium-fat fermented sausage containing selected mixed starter culture tended to be less acceptable than their high-fat counterparts, due to excess dry ring developed in the surface. These results indicate that the use of combinations of L. plantarum 115 and 167, and P. damnosus L12 as a starter culture, will prove useful for manufacturing the fermented sausage.
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Affiliation(s)
- Young Joo Kim
- Department of Animal Science and Functional Foods Research Institute, Chonnam National University, Gwangju 500-757, Korea
| | - Sung Yong Park
- Department of Animal Science and Functional Foods Research Institute, Chonnam National University, Gwangju 500-757, Korea
| | - Hong Cheol Lee
- Department of Animal Science and Functional Foods Research Institute, Chonnam National University, Gwangju 500-757, Korea
| | - Seung Seok Yoo
- Department of Culinary and Foodservice Management, Sejong University, Seoul 143-747, Korea
| | - Se Jong Oh
- Department of Animal Science and Functional Foods Research Institute, Chonnam National University, Gwangju 500-757, Korea
| | - Hyeong Sang Kim
- Department of Animal Science and Functional Foods Research Institute, Chonnam National University, Gwangju 500-757, Korea
| | - Koo Bok Chin
- Department of Animal Science and Functional Foods Research Institute, Chonnam National University, Gwangju 500-757, Korea
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31
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Rubio R, Aymerich T, Bover-Cid S, Guàrdia MD, Arnau J, Garriga M. Probiotic strains Lactobacillus plantarum 299V and Lactobacillus rhamnosus GG as starter cultures for fermented sausages. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2013.05.014] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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32
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Rubio R, Jofré A, Aymerich T, Guàrdia MD, Garriga M. Nutritionally enhanced fermented sausages as a vehicle for potential probiotic lactobacilli delivery. Meat Sci 2013; 96:937-42. [PMID: 24211552 DOI: 10.1016/j.meatsci.2013.09.008] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2013] [Revised: 09/05/2013] [Accepted: 09/07/2013] [Indexed: 10/26/2022]
Abstract
The suitability of three potential probiotic lactobacilli strains (Lactobacillus casei CTC1677, L. casei CTC1678 and Lactobacillus rhamnosus CTC1679), previously isolated from infants' faeces and characterized, and three commercial probiotic strains (Lactobacillus plantarum 299v, L. rhamnosus GG and L. casei Shirota) was assessed during the manufacture of low-acid fermented sausages (fuets) with reduced Na(+) and fat content. The inoculated strains were successfully monitored by RAPD-PCR during the process. L. rhamnosus CTC1679 was the only strain able to grow and dominate (levels ca. 10(8)CFU/g) the endogenous lactic acid bacteria population in two independent trials, throughout the ripening process. Thus, fuet containing L. rhamnosus CTC1679 as a starter culture could be a suitable vehicle for putative probiotic bacteria delivery. All the final products recorded a satisfactory overall sensory quality without any noticeable off-flavour, and with the characteristic sensory properties of low-acid fermented sausages.
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Affiliation(s)
- Raquel Rubio
- IRTA-Food Safety Programme, Finca Camps i Armet, E-17121 Monells, Girona, Spain
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33
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Reduction of biogenic amine accumulation in silver carp sausage by an amine-negative Lactobacillus plantarum. Food Control 2013. [DOI: 10.1016/j.foodcont.2013.01.029] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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34
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Holko I, Hrabě J, Šalaková A, Rada V. The substitution of a traditional starter culture in mutton fermented sausages by Lactobacillus acidophilus and Bifidobacterium animalis. Meat Sci 2013; 94:275-9. [DOI: 10.1016/j.meatsci.2013.03.005] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2012] [Revised: 03/04/2013] [Accepted: 03/06/2013] [Indexed: 10/27/2022]
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35
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Rao RK, Samak G. Protection and Restitution of Gut Barrier by Probiotics: Nutritional and Clinical Implications. CURRENT NUTRITION & FOOD SCIENCE 2013; 9:99-107. [PMID: 24353483 DOI: 10.2174/1573401311309020004] [Citation(s) in RCA: 151] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Probiotics are beneficial bacteria present in various dietary components and many of these colonize in the human and animal intestine. In the gut probiotics help the host by assisting in maintenance of normal mucosal homeostasis. Probiotics not only help maintain normal function of the gut mucosa, but also protect mucosa from injurious factors such as toxins, allergens and pathogens. The beneficial effect of probiotics is mediated by multiple mechanisms, including cytoprotection, cell proliferation, cell migration, resistance to apoptosis, synthesis of proteins and gene expression. One of the important cytoprotective effects of probiotics in the intestinal mucosa is to strengthen the epithelial tight junctions and preservation of mucosal barrier function. Probiotics not only enhance barrier function by inducing synthesis and assembly of tight junction proteins, but also preventing disruption of tight junctions by injurious factors. Bioactive factors released by probiotics trigger activation of various cell signaling pathways that lead to strengthening of tight junctions and the barrier function. This article reviews and summarizes the current understanding of various probiotics that are involved in the protection of gut barrier function, highlights the cellular and molecular mechanisms involved in the protective effect and addresses the clinical implications of probiotic supplementation.
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Affiliation(s)
- R K Rao
- Department of Physiology, University of Tennessee Health Science Center, Memphis, TN, USA
| | - G Samak
- DVS College of Arts and Science, Shimoga, India
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36
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37
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Casquete R, Benito MJ, Martín A, Ruiz-Moyano S, Pérez-Nevado F, Córdoba MG. Comparison of the effects of a commercial and an autochthonous Pediococcus acidilactici and Staphylococcus vitulus starter culture on the sensory and safety properties of a traditional Iberian dry-fermented sausage “salchichón”. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2011.02935.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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38
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Casquete R, Benito MJ, Martín A, Ruiz-Moyano S, Aranda E, Córdoba MG. Microbiological quality of salchichón and chorizo, traditional Iberian dry-fermented sausages from two different industries, inoculated with autochthonous starter cultures. Food Control 2012. [DOI: 10.1016/j.foodcont.2011.09.026] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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39
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TSUDA H, MATSUMOTO T, ISHIMI Y. Selection of Lactic Acid Bacteria as Starter Cultures for Fermented Meat Products. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2012. [DOI: 10.3136/fstr.18.713] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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40
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Casquete R, Benito MJ, Martín A, Ruiz-Moyano S, Aranda E, Córdoba MG. Use of autochthonous Pediococcus acidilactici and Staphylococcus vitulus starter cultures in the production of "chorizo" in 2 different traditional industries. J Food Sci 2011; 77:M70-9. [PMID: 22260118 DOI: 10.1111/j.1750-3841.2011.02461.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
UNLABELLED The present study determined how the different ripening conditions affected the growth and development of 3 autochthonous starter cultures, and the physico-chemical and sensory characteristics of chorizo. Each of 3 strains of Pediococcus acidilactici (MC184, MS198, and MS200) and one of Staphylococcus vitulus (RS34) were associated to prepare the starter cultures, P184S34, P198S34, and P200S34. Then, chorizo was prepared following 2 manufacturing procedures. The autochthonous starter cultures were able to compete and colonize the sausages in both ripening procedures. The use of the starter cultures showed evident differences by the texture analysis, with the control batches being generally tougher than the starter culture batches. Also, the highest biogenic amine (BA) levels were found in control batches and the lowest in P200S34 batches. While the use of these starter cultures does not change the sensory characteristics of these traditional fermented sausages, it improves their homogeneity and safety, except for P184S34 batch in which more BAs are detected in industry 2. PRACTICAL APPLICATION The 3 autochthonous starter cultures selected could be used in traditional industries because they are able to compete well and colonize the dry fermented sausages "chorizo." The use of these starter cultures improves the texture and homogeneity of traditional fermented sausages. Biogenic amines decreased in the starter cultures batches improving the safety.
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Affiliation(s)
- Rocío Casquete
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Badajoz. Spain
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41
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Rouhi M, Sohrabvandi S, Mortazavian AM. Probiotic Fermented Sausage: Viability of Probiotic Microorganisms and Sensory Characteristics. Crit Rev Food Sci Nutr 2011; 53:331-48. [DOI: 10.1080/10408398.2010.531407] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- M. Rouhi
- a Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology , University of Tehran , Karaj , Iran
| | - S. Sohrabvandi
- b Department of Food Science and Technology, Faculty of Nutrition Sciences, Food Science and Technology/National Nutrition and Food Technology Research Institute , Shahid Beheshti University of Medical Sciences , P.O. Box 19395-4741, Tehran , Iran
| | - A. M. Mortazavian
- b Department of Food Science and Technology, Faculty of Nutrition Sciences, Food Science and Technology/National Nutrition and Food Technology Research Institute , Shahid Beheshti University of Medical Sciences , P.O. Box 19395-4741, Tehran , Iran
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42
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Jaworska D, Neffe K, Kołożyn-Krajewska D, Dolatowski Z. Survival during storage and sensory effect of potential probiotic lactic acid bacteria Lactobacillus acidophilus Bauer and Lactobacillus casei Bif3′/ IV in dry fermented pork loins. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02772.x] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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43
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Casquete R, Benito MJ, Martín A, Ruiz-Moyano S, Hernández A, Córdoba MG. Effect of autochthonous starter cultures in the production of “salchichón”, a traditional Iberian dry-fermented sausage, with different ripening processes. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2011.01.028] [Citation(s) in RCA: 56] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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44
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Casquete R, Benito MJ, Martín A, Ruiz-Moyano S, Córdoba JJ, Córdoba MG. Role of an autochthonous starter culture and the protease EPg222 on the sensory and safety properties of a traditional Iberian dry-fermented sausage "salchichón". Food Microbiol 2011; 28:1432-40. [PMID: 21925025 DOI: 10.1016/j.fm.2011.07.004] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2011] [Revised: 07/06/2011] [Accepted: 07/06/2011] [Indexed: 11/28/2022]
Abstract
The effect of the addition of an autochthonous starter culture and the protease EPg222 on the physico-chemical and sensory characteristics of dry-fermented sausage ''salchichon" was investigated. Sausages were prepared with purified EPg222 and Pediococcus acidilactici MS200 and Staphylococcus vitulus RS34 as starter culture (P200S34), separately and together, ripened for 90 days, and compared with a control batch. Dry-fermented sausages ripened with EPg222 and starter culture showed higher amounts of AN and volatile compounds derived from amino acid catabolism than the control, especially in samples in which was added the association of enzyme and starter culture (P200S34+EPg222). There were clear differences shown by the texture analysis, with the P200S34+EPg222 batch being less hard. Especially important was the result found in biogenic amines, since the association P200S34+EPg222 reduced their accumulation compared to the EPg222 batch. The use of EPg222 may be of great interest to improve the sensory characteristics of dry-fermented sausages, but its association with the selected starter culture with low decarboxylase activity is necessary to guarantee healthiness and homogeneity.
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Affiliation(s)
- Rocío Casquete
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Ctra. de Cáceres s/n, 06071 Badajoz, Spain
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45
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Borchert D, Sheridan L, Papatsoris A, Faruquz Z, Barua JM, Junaid I, Pati Y, Chinegwundoh F, Buchholz N. Prevention and treatment of urinary tract infection with probiotics: Review and research perspective. Indian J Urol 2011; 24:139-44. [PMID: 19468386 PMCID: PMC2684288 DOI: 10.4103/0970-1591.40604] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022] Open
Abstract
The spiralling costs of antibiotic therapy, the appearance of multiresistant bacteria and more importantly for patients and clinicians, unsatisfactory therapeutic options in recurrent urinary tract infection (RUTI) calls for alternative and advanced medical solutions. So far no sufficient means to successfully prevent painful and disabling RUTI has been found. Even though long-term oral antibiotic treatment has been used with some success as a therapeutic option, this is no longer secure due to the development of bacterial resistance. One promising alternative is the use of live microorganisms (probiotics) to prevent and treat recurrent complicated and uncomplicated urinary tract infection (UTI). The human normal bacterial flora is increasingly recognised as an important defence to infection. Since the advent of antibiotic treatment five decades ago, a linear relation between antibiotic use and reduction in pathogenic bacteria has become established as medical conventional wisdom. But with the use of antibiotics the beneficial bacterial flora hosted by the human body is destroyed and pathogenic bacteria are selectively enabled to overgrow internal and external surfaces. The benign bacterial flora is crucial for body function and oervgrowth with pathogenic microorganisms leads to illness. Thus the concept of supporting the human body's normal flora with live microorganisms conferring a beneficial health effect is an important medical strategy.
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46
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Beal P, Faion AM, Cichoski AJ, Cansian RL, Valduga AT, de Oliveira D, Valduga E. Oxidative stability of fermented Italian-type sausages using mate leaves (Ilex paraguariensis St. Hil) extract as natural antioxidant. Int J Food Sci Nutr 2011; 62:703-10. [PMID: 21591987 DOI: 10.3109/09637486.2011.579089] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
The objective of this work is to evaluate the effects of the addition of dried extract from mate leaves on the oxidative stability (lipid and protein), microbiological characteristics (lactic and Micrococcaceae bacteria) and sensory attributes of formulations of Italian-type sausages. The different Italian-type sausages formulations tested in this work were in agreement with the legislation in terms of chemical and microbiological parameters. During storage, the formulation with 0.4 wt% of mate leaves extract presented lower thiobarbituric acid reactive substances and carbonyl values compared with the control, proving the antioxidant action of the extract. The sensory characteristics of flavour, texture and global acceptation were not affected by the addition of mate extract compared with the formulation with artificial antioxidant.
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Affiliation(s)
- Patrícia Beal
- Departamento de Engenharia de Alimentos, URI-Campus de Erechim, Av. Sete de Setembro 1621, Erechim, RS, 99700-000, Brazil
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47
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Ruiz-Moyano S, Martín A, Benito MJ, Aranda E, Casquete R, de Guia Córdoba M. Implantation Ability of the Potential Probiotic Strain, Lactobacillus reuteri PL519, in “Salchichón,” a Traditional Iberian Dry Fermented Sausage. J Food Sci 2011; 76:M268-75. [DOI: 10.1111/j.1750-3841.2011.02189.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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An H, Zhai Z, Yin S, Luo Y, Han B, Hao Y. Coexpression of the superoxide dismutase and the catalase provides remarkable oxidative stress resistance in Lactobacillus rhamnosus. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:3851-6. [PMID: 21413818 DOI: 10.1021/jf200251k] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/16/2023]
Abstract
Lactic acid bacteria (LAB) are generally sensitive to oxidative stress caused by reactive oxygen species (ROS). Antioxidant enzymes, especially superoxide dismutase (SOD) and catalase (CAT), can protect against ROS by eliminating superoxide and H(2)O(2), respectively. Lactobacillus rhamnosus is a valuable probiotic starter culture but is deficient in both SOD and CAT, and is thus likely to suffer from oxidative stress in industrial fermentation. To confer high level of oxidative resistance on L. rhamnosus , the SOD gene sodA from Streptococcus thermophilus and CAT gene katA from L. sakei were coexpressed in L. rhamnosus AS 1.2466. The enzyme activities of SOD and CAT were 147.80 ± 1.08 U/mg protein and 2.53 μmol of H(2)O(2) /min/10(8) cfu, respectively, in the recombinant L. rhamnosus CS. After incubation with 10 mM H(2)O(2), the survival ratio of L. rhamnosus CS was 400-fold higher than that of L. rhamnosus CAT. In long-term aerated conditions, viable cells of L. rhamnosus CS remained ∼10(6) cfu/mL after incubation for 7 days, while no living cells of the control were detected. These results showed that the cooperation between SOD and CAT could significantly enhance oxidative resistance in L. rhamnosus . To our best knowledge, this is the first report of two synergistic antioxidant genes being coexpressed in the same Lactobacilli.
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Affiliation(s)
- Haoran An
- Key Laboratory of Functional Dairy of Ministry of Education of the People's Republic of China & Municipal Government of Beijing, College of Food Science & Nutritional Engineering, China Agricultural University, Hai Dian District, Beijing, China
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Ruiz-Moyano S, Martín A, Benito MJ, Hernández A, Casquete R, de Guia Córdoba M. Application of Lactobacillus fermentum HL57 and Pediococcus acidilactici SP979 as potential probiotics in the manufacture of traditional Iberian dry-fermented sausages. Food Microbiol 2011; 28:839-47. [PMID: 21569925 DOI: 10.1016/j.fm.2011.01.006] [Citation(s) in RCA: 89] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2010] [Revised: 01/13/2011] [Accepted: 01/24/2011] [Indexed: 11/16/2022]
Abstract
The purpose of this study was to investigate the potential of implanting the probiotics Lactobacillus fermentum HL57 and P. acidilactici SP979 during manufacture of Iberian dry-fermented sausages, and their effect on the sensory properties of these meat products. Microbial counts were studied in sausages inoculated with these strains and compared with a control batch. To detect the presence of probiotic strains at high counts (>7 log CFU/g) in the inoculated sausages, specific PCR and (RAPD)-PCR techniques were carried out. Changes due to probiotic inoculations on parameters and compounds related to fermentation, and nitrogen and lipid fractions were determined, and the impact on sensory quality evaluated by descriptive and hedonic tests. Iberian dry-fermented sausages inoculated with L. fermentum HL57 and P. acidilactici SP979 may be considered as functional products according to the counts of these strains found at the end of processing. However, inoculation with L. fermentum HL57 increased the amount of acetic acid and lipid degradation products such as malonaldehyde in Iberian dry-fermented sausages, resulting in a negative impact on relevant sensory parameters related to colour and taste. On the contrary, P. acidilactici SP979 did not notably modify the physicochemical parameters or the sensory quality of Iberian dry-fermented sausages when compared to the autochthonous microbial population present in the control batch.
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Affiliation(s)
- Santiago Ruiz-Moyano
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Ctra. de Cáceres s/n, 06071 Badajoz, Spain
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