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Eroglu E, Ozcan T. Pro-pre and Postbiotic Fermentation of the Dietetic Dairy Matrix with Prebiotic Sugar Replacers. Probiotics Antimicrob Proteins 2024; 16:726-736. [PMID: 37093514 DOI: 10.1007/s12602-023-10069-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 03/20/2023] [Indexed: 04/25/2023]
Abstract
In this study, bacterial growth, postbiotic short-chain fatty acids (SCFAs) formation, and gelation properties of sugar-free probiotic milk gels produced with stevia and inulin as a sugar replacer and synbiotic interactions were investigated with regard to prebiotic/bio-therapeutic potential and consumer preference. Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis cultures were used in the manufacture of dietetic milk gels. The addition of stevia and inulin promoted the viability of bacteria and enhanced milk gel firmness throughout its shelf life. The activity of the probiotic bacteria was identified to be within the potential prebiotic effects (> 8.30 log10 cfu mL-1) in a food matrix. However, it was determined that especially stevia and stevia + inulin addition increased the survival rate of probiotic bacteria and in vitro total SCFA production with higher scores for consumers' preferences rather than with the addition of stevia alone. Yoghurts containing B. animalis subsp. lactis have improved the instrumental textural properties, whereas yoghurts containing L. acidophilus had higher scores for sensorial attributes.
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Affiliation(s)
- Ezgi Eroglu
- Faculty of Agriculture, Department of Food Engineering, Bursa Uludag University, Gorukle, Bursa, 16059, Turkey
| | - Tulay Ozcan
- Faculty of Agriculture, Department of Food Engineering, Bursa Uludag University, Gorukle, Bursa, 16059, Turkey.
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2
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Ebrahimi A, Andishmand H, Huo C, Amjadi S, Khezri S, Hamishehkar H, Mahmoudzadeh M, Kim KH. Glycomacropeptide: A comprehensive understanding of its major biological characteristics and purification methodologies. Compr Rev Food Sci Food Saf 2024; 23:e13370. [PMID: 38783570 DOI: 10.1111/1541-4337.13370] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2023] [Revised: 04/01/2024] [Accepted: 04/30/2024] [Indexed: 05/25/2024]
Abstract
Glycomacropeptide (GMP) is a bioactive peptide derived from whey protein, consisting of 64 amino acids. It is a phenylalanine-free peptide, making it a beneficial dietary option for individuals dealing with phenylketonuria (PKU). PKU is an inherited metabolic disorder characterized by high levels of phenylalanine in the bloodstream, resulting from a deficiency of phenylalanine dehydrogenase in affected individuals. Consequently, patients with PKU require lifelong adherence to a low-phenylalanine diet, wherein a significant portion of their protein intake is typically sourced from a phenylalanine-free amino acid formula. GMP has several nutritional values, numerous bioactivity properties, and therapeutic effects in various inflammatory disorders. Despite all these features, the purification of GMP is an imperative requirement; however, there are no unique methods for achieving this goal. Traditionally, several methods have been used for GMP purification, such as thermal or acid treatment, alcoholic precipitation, ultrafiltration (UF), gel filtration, and membrane separation techniques. However, these methods have poor specificity, and the presence of large amounts of impurities can interfere with the analysis of GMP. More efficient and highly specific GMP purification methods need to be developed. In this review, we have highlighted and summarized the current research progress on the major biological features and purification methodologies associated with GMP, as well as providing an extensive overview of the recent developments in using charged UF membranes for GMP purification and the influential factors.
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Affiliation(s)
- Alireza Ebrahimi
- Student research committee, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Hashem Andishmand
- Research Center for Food Hygiene and Safety, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
- Department of Food Hygiene and Safety, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Chen Huo
- School of Pharmacy, Sungkyunkwan University, Suwon, South Korea
| | - Sajed Amjadi
- Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Sima Khezri
- Student research committee, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Hamed Hamishehkar
- Drug Applied Research Centre, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Maryam Mahmoudzadeh
- Drug Applied Research Centre, Tabriz University of Medical Sciences, Tabriz, Iran
- Nutrition Research Center, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Ki Hyun Kim
- School of Pharmacy, Sungkyunkwan University, Suwon, South Korea
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3
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Rackerby B, Le HNM, Haymowicz A, Dallas DC, Park SH. Potential Prebiotic Properties of Whey Protein and Glycomacropeptide in Gut Microbiome. Food Sci Anim Resour 2024; 44:299-308. [PMID: 38764509 PMCID: PMC11097032 DOI: 10.5851/kosfa.2024.e12] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2023] [Revised: 01/22/2024] [Accepted: 01/29/2024] [Indexed: 05/21/2024] Open
Abstract
Proteins in whey have prebiotic and antimicrobial properties. Whey protein comprises numerous bioactive proteins and peptides, including glycomacropeptide (GMP), a hydrophilic casein peptide that separates with the whey fraction during cheese making. GMP has traditionally been used as a protein source for individuals with phenylketonuria and also has prebiotic (supporting the growth of Bifidobacterium and lactic acid bacteria) and antimicrobial activities. GMP supplementation may help positively modulate the gut microbiome, help treat dysbiosis-related gastrointestinal disorders and improve overall health in consumers.
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Affiliation(s)
- Bryna Rackerby
- Department of Food Science and Technology,
Oregon State University, Corvallis, OR 97331, USA
| | - Hoang Ngoc M. Le
- Department of Food Science and Technology,
Oregon State University, Corvallis, OR 97331, USA
| | - Avery Haymowicz
- Department of Food Science and Technology,
Oregon State University, Corvallis, OR 97331, USA
| | - David C. Dallas
- Department of Food Science and Technology,
Oregon State University, Corvallis, OR 97331, USA
- School of Biological and Population Health
Sciences, Nutrition, Oregon State University, Corvallis, OR
97331, USA
| | - Si Hong Park
- Department of Food Science and Technology,
Oregon State University, Corvallis, OR 97331, USA
- Department of Food Science and Technology,
Chung-Ang University, Anseong 17546, Korea
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4
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Gao PP, Liu HQ, Ye ZW, Zheng QW, Zou Y, Wei T, Guo LQ, Lin JF. The beneficial potential of protein hydrolysates as prebiotic for probiotics and its biological activity: a review. Crit Rev Food Sci Nutr 2023:1-13. [PMID: 37811651 DOI: 10.1080/10408398.2023.2260467] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/10/2023]
Abstract
Probiotics are not only a food supplement, but they have shown great potential in their nutritional, health and therapeutic effects. To maximize the beneficial effects of probiotics, it is commonly achieved by adding prebiotics. Prebiotics primarily comprise indigestible carbohydrates, specific peptides, proteins, and lipids, with oligosaccharides being the most extensively studied prebiotics. However, these rapidly fermenting oligosaccharides have many drawbacks and can cause diarrhea and flatulence in the body. Hence, the exploration of new prebiotic is of great interest. Besides oligosaccharides, protein hydrolysates have been demonstrated to enhance the expression of beneficial properties of probiotics. Consequently, this paper outlines the mechanism underlying the action of protein hydrolysates on probiotics, as well as the advantageous impacts of proteins hydrolysates derived from various food sources on probiotics. In addition, this paper also reviews the currently reported biological activities of protein hydrolysates. The aim is a theoretical basis for the development and implementation of novel prebiotics.
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Affiliation(s)
- Ping-Ping Gao
- Department of Bioengineering, College of Food Science, South China Agricultural University, Guangzhou City, China
- Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou City, China
| | - Han-Qing Liu
- Department of Bioengineering, College of Food Science, South China Agricultural University, Guangzhou City, China
- Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou City, China
| | - Zhi-Wei Ye
- Department of Bioengineering, College of Food Science, South China Agricultural University, Guangzhou City, China
- Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou City, China
| | - Qian-Wang Zheng
- Department of Bioengineering, College of Food Science, South China Agricultural University, Guangzhou City, China
- Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou City, China
| | - Yuan Zou
- Department of Bioengineering, College of Food Science, South China Agricultural University, Guangzhou City, China
- Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou City, China
| | - Tao Wei
- Department of Bioengineering, College of Food Science, South China Agricultural University, Guangzhou City, China
- Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou City, China
| | - Li-Qiong Guo
- Department of Bioengineering, College of Food Science, South China Agricultural University, Guangzhou City, China
- Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou City, China
| | - Jun-Fang Lin
- Department of Bioengineering, College of Food Science, South China Agricultural University, Guangzhou City, China
- Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou City, China
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5
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Qu Y, Park SH, Dallas DC. The Role of Bovine Kappa-Casein Glycomacropeptide in Modulating the Microbiome and Inflammatory Responses of Irritable Bowel Syndrome. Nutrients 2023; 15:3991. [PMID: 37764775 PMCID: PMC10538225 DOI: 10.3390/nu15183991] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2023] [Revised: 09/10/2023] [Accepted: 09/12/2023] [Indexed: 09/29/2023] Open
Abstract
Irritable bowel syndrome (IBS) is a common gastrointestinal disorder marked by chronic abdominal pain, bloating, and irregular bowel habits. Effective treatments are still actively sought. Kappa-casein glycomacropeptide (GMP), a milk-derived peptide, holds promise because it can modulate the gut microbiome, immune responses, gut motility, and barrier functions, as well as binding toxins. These properties align with the recognized pathophysiological aspects of IBS, including gut microbiota imbalances, immune system dysregulation, and altered gut barrier functions. This review delves into GMP's role in regulating the gut microbiome, accentuating its influence on bacterial populations and its potential to promote beneficial bacteria while inhibiting pathogenic varieties. It further investigates the gut microbial shifts observed in IBS patients and contemplates GMP's potential for restoring microbial equilibrium and overall gut health. The anti-inflammatory attributes of GMP, especially its impact on vital inflammatory markers and capacity to temper the low-grade inflammation present in IBS are also discussed. In addition, this review delves into current research on GMP's effects on gut motility and barrier integrity and examines the changes in gut motility and barrier function observed in IBS sufferers. The overarching goal is to assess the potential clinical utility of GMP in IBS management.
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Affiliation(s)
- Yunyao Qu
- Department of Food Science & Technology, Oregon State University, Corvallis, OR 97331, USA; (Y.Q.); (S.H.P.)
- Nutrition Program, College of Health, Oregon State University, Corvallis, OR 97331, USA
| | - Si Hong Park
- Department of Food Science & Technology, Oregon State University, Corvallis, OR 97331, USA; (Y.Q.); (S.H.P.)
| | - David C. Dallas
- Department of Food Science & Technology, Oregon State University, Corvallis, OR 97331, USA; (Y.Q.); (S.H.P.)
- Nutrition Program, College of Health, Oregon State University, Corvallis, OR 97331, USA
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6
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Dysin AP, Egorov AR, Godzishevskaya AA, Kirichuk AA, Tskhovrebov AG, Kritchenkov AS. Biologically Active Supplements Affecting Producer Microorganisms in Food Biotechnology: A Review. Molecules 2023; 28:molecules28031413. [PMID: 36771079 PMCID: PMC9921933 DOI: 10.3390/molecules28031413] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2022] [Revised: 01/18/2023] [Accepted: 01/27/2023] [Indexed: 02/05/2023] Open
Abstract
Microorganisms, fermentation processes, and the resultant metabolic products are a key driving force in biotechnology and, in particular, in food biotechnology. The quantity and/or quality of final manufactured food products are directly related to the efficiency of the metabolic processes of producer microorganisms. Food BioTech companies are naturally interested in increasing the productivity of their biotechnological production lines. This could be achieved via either indirect or direct influence on the fundamental mechanisms governing biological processes occurring in microbial cells. This review considers an approach to improve the efficiency of producer microorganisms through the use of several types of substances or complexes affecting the metabolic processes of microbial producers that are of interest for food biotechnology, particularly fermented milk products. A classification of these supplements will be given, depending on their chemical nature (poly- and oligosaccharides; poly- and oligopeptides, individual amino acids; miscellaneous substances, including vitamins and other organic compounds, minerals, and multicomponent supplements), and the approved results of their application will be comprehensively surveyed.
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Affiliation(s)
- Artem P. Dysin
- Faculty of Science, Peoples’ Friendship University of Russia (RUDN University), Miklukho-Maklaya St. 6, 117198 Moscow, Russia
| | - Anton R. Egorov
- Faculty of Science, Peoples’ Friendship University of Russia (RUDN University), Miklukho-Maklaya St. 6, 117198 Moscow, Russia
| | - Anastasia A. Godzishevskaya
- Faculty of Science, Peoples’ Friendship University of Russia (RUDN University), Miklukho-Maklaya St. 6, 117198 Moscow, Russia
| | - Anatoly A. Kirichuk
- Faculty of Science, Peoples’ Friendship University of Russia (RUDN University), Miklukho-Maklaya St. 6, 117198 Moscow, Russia
| | - Alexander G. Tskhovrebov
- Faculty of Science, Peoples’ Friendship University of Russia (RUDN University), Miklukho-Maklaya St. 6, 117198 Moscow, Russia
- Correspondence: (A.G.T.); (A.S.K.)
| | - Andreii S. Kritchenkov
- Faculty of Science, Peoples’ Friendship University of Russia (RUDN University), Miklukho-Maklaya St. 6, 117198 Moscow, Russia
- Metal Physics Laboratory, Institute of Technical Acoustics NAS of Belarus, Ludnikova Prosp. 13, 210009 Vitebsk, Belarus
- Correspondence: (A.G.T.); (A.S.K.)
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7
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Production of sialic acid rich glycopeptide from bovine κ-casein glycomacropeptide by hydrolyzing with papain. J DAIRY RES 2020; 87:364-367. [PMID: 32883391 DOI: 10.1017/s0022029920000783] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
Bovine κ-casein glycomacropeptide (GMP) is a sialic acid containing glycopeptide having many biological activities. The study described in this research communication was undertaken to determine whether sialic acid rich glycopeptide can be produced from GMP by proteinase treatment. A sample of GMP was hydrolyzed with papain, and the obtained hydrolysate was chromatographed on a column of diethylaminoethyl-Sephacel to obtain a glycopeptide fraction (GPF). This product accounted for average 48.1% dry weight of GMP or 81.1% total recovered sialic acid from GMP. The content of sialic acid (expressed as % dry weight) was 1.7 times higher in GPF (22.6) than in unhydrolyzed GMP (13.4). Major differences in amino acid composition between GPF and GMP were found in the contents (mol%) of: lysine (<1 and 4.5, respectively), serine (20.3 and 10.3, approximately twice higher in GPF), asparagine/aspartic acid and isoleucine. The contents of the last two amino acids were approximately twice lower in GPF. On gel filtration chromatography with Sephacryl S-100, GMP was eluted as a single peak with elution volume similar to that of dimeric β-lactoglobulin (36.6 kDa) whereas GPF was eluted in two peaks both with elution volumes greater than that of α-lactalbumin (14.2 kDa). These peak fractions containing high (fraction I) and low (fraction II) molecular size glycopeptides gave different sialic acid to peptide ratio, which was 1.7 times higher in fraction I than in fraction II. Results of size exclusion HPLC on Superdex-75 were consistent with those of gel filtlation chromatography. On cellulose acetate electrophoresis, the mobility of GPF relative to that of GMP as 1.0 was found to average 1.2, suggesting a higher negative charge density in GPF than in GMP. It was concluded that papain digestion of GMP is an efficient method to produce glycopeptide with high sialic acid content.
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8
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Godoy‐García L, Abadía‐García L, Cruz‐Aldaco K, Castaño‐Tostado E, Murúa‐Pagola B, Amaya‐Llano SL. Addition of glycomacropeptide as fat replacer in sugar‐reduced Greek‐style yoghurt. INT J DAIRY TECHNOL 2020. [DOI: 10.1111/1471-0307.12717] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Liliana Godoy‐García
- Programa de Posgrado en alimentos del centro de la República (PROPAC) Facultad de Química Universidad Autónoma de Querétaro Querétaro Autonomous University Centro Universitario s/n Col. Las Campanas Querétaro Qro 76010 Mexico
| | - Lucía Abadía‐García
- Programa de Posgrado en alimentos del centro de la República (PROPAC) Facultad de Química Universidad Autónoma de Querétaro Querétaro Autonomous University Centro Universitario s/n Col. Las Campanas Querétaro Qro 76010 Mexico
| | - Karina Cruz‐Aldaco
- Programa de Posgrado en alimentos del centro de la República (PROPAC) Facultad de Química Universidad Autónoma de Querétaro Querétaro Autonomous University Centro Universitario s/n Col. Las Campanas Querétaro Qro 76010 Mexico
| | - Eduardo Castaño‐Tostado
- Programa de Posgrado en alimentos del centro de la República (PROPAC) Facultad de Química Universidad Autónoma de Querétaro Querétaro Autonomous University Centro Universitario s/n Col. Las Campanas Querétaro Qro 76010 Mexico
| | - Beneranda Murúa‐Pagola
- Programa de Posgrado en alimentos del centro de la República (PROPAC) Facultad de Química Universidad Autónoma de Querétaro Querétaro Autonomous University Centro Universitario s/n Col. Las Campanas Querétaro Qro 76010 Mexico
| | - Silvia L Amaya‐Llano
- Programa de Posgrado en alimentos del centro de la República (PROPAC) Facultad de Química Universidad Autónoma de Querétaro Querétaro Autonomous University Centro Universitario s/n Col. Las Campanas Querétaro Qro 76010 Mexico
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9
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Zhu D, Huang X, Tu F, Wang C, Yang F. Preparation, antioxidant activity evaluation, and identification of antioxidant peptide from black soldier fly (Hermetia illucens L.) larvae. J Food Biochem 2020; 44:e13186. [PMID: 32163603 DOI: 10.1111/jfbc.13186] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2019] [Revised: 02/22/2020] [Accepted: 02/25/2020] [Indexed: 12/31/2022]
Abstract
Black soldier fly larvae protein (BLP) was hydrolyzed using alcalase, neutrase, trypsin, and papain. The BLP hydrolysates (BLPHs) were fractionated by ultrafiltration into three peptide fractions of molecular weight (<3 kDa, 3-10 kDa and >10 kDa). Their antioxidant activities in vitro and the amino acid composition were determined. Results showed that the alcalase was more efficient in hydrolyzing the BLP into oligopeptides. BLPHs-I presented the best scavenging activity to superoxide radicals, hydroxyl radicals, DPPH, and ABTS radicals. The best scavenging activities were found in BLPHs-I containing high levels of aromatic and hydrophobic amino acids. Seventeen novel sequences with typical features of well-known antioxidant proteins were identified by LC-MS/MS. Results demonstrated that BLPHs-I possesses a great capacity as antioxidant peptides applied in functional foods. PRACTICAL APPLICATIONS: Black soldier fly larvae protein (BLP) can also be hydrolyzed to produce antioxidant peptides and their sequences were identified. It can be used in pharmaceutical products and functional foods.
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Affiliation(s)
- Ding Zhu
- School of Environmental Ecology and Biological Engineering, Wuhan Institute of Technology, Wuhan, China
| | - Xuewei Huang
- School of Environmental Ecology and Biological Engineering, Wuhan Institute of Technology, Wuhan, China
| | - Fen Tu
- School of Environmental Ecology and Biological Engineering, Wuhan Institute of Technology, Wuhan, China
| | - Cunwen Wang
- School of Chemical Engineering and Pharmacy, Wuhan Institute of Technology, Wuhan, China.,Key Laboratory for Green Chemical Process of Ministry of Education, Wuhan Institute of Technology, Wuhan, China.,Key Laboratory of Novel and Green Chemical Technology of Hubei Province, Wuhan Institute of Technology, Wuhan, China
| | - Fang Yang
- School of Environmental Ecology and Biological Engineering, Wuhan Institute of Technology, Wuhan, China.,Key Laboratory for Green Chemical Process of Ministry of Education, Wuhan Institute of Technology, Wuhan, China.,Key Laboratory of Novel and Green Chemical Technology of Hubei Province, Wuhan Institute of Technology, Wuhan, China
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10
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Li Y, Yin Z, Zhang Y, Liu J, Cheng Y, Wang J, Pi F, Zhang Y, Sun X. Perspective of Microbe-based Minerals Fortification in Nutrition Security. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1728308] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Ying Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, People’s Republic of China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, People’s Republic of China
- Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, People’s Republic of China
| | - Ziye Yin
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, People’s Republic of China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, People’s Republic of China
- Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, People’s Republic of China
| | - Yuanyuan Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, People’s Republic of China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, People’s Republic of China
- Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, People’s Republic of China
| | - Jinghan Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, People’s Republic of China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, People’s Republic of China
- Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, People’s Republic of China
| | - Yuliang Cheng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, People’s Republic of China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, People’s Republic of China
- Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, People’s Republic of China
| | - Jiahua Wang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, People’s Republic of China
| | - Fuwei Pi
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, People’s Republic of China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, People’s Republic of China
- Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, People’s Republic of China
| | - Yinzhi Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, People’s Republic of China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, People’s Republic of China
- Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, People’s Republic of China
| | - Xiulan Sun
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, People’s Republic of China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, People’s Republic of China
- Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, People’s Republic of China
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11
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Terpou A, Papadaki A, Lappa IK, Kachrimanidou V, Bosnea LA, Kopsahelis N. Probiotics in Food Systems: Significance and Emerging Strategies Towards Improved Viability and Delivery of Enhanced Beneficial Value. Nutrients 2019; 11:E1591. [PMID: 31337060 PMCID: PMC6683253 DOI: 10.3390/nu11071591] [Citation(s) in RCA: 293] [Impact Index Per Article: 58.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2019] [Revised: 07/02/2019] [Accepted: 07/10/2019] [Indexed: 12/31/2022] Open
Abstract
Preserving the efficacy of probiotic bacteria exhibits paramount challenges that need to be addressed during the development of functional food products. Several factors have been claimed to be responsible for reducing the viability of probiotics including matrix acidity, level of oxygen in products, presence of other lactic acid bacteria, and sensitivity to metabolites produced by other competing bacteria. Several approaches are undertaken to improve and sustain microbial cell viability, like strain selection, immobilization technologies, synbiotics development etc. Among them, cell immobilization in various carriers, including composite carrier matrix systems has recently attracted interest targeting to protect probiotics from different types of environmental stress (e.g., pH and heat treatments). Likewise, to successfully deliver the probiotics in the large intestine, cells must survive food processing and storage, and withstand the stress conditions encountered in the upper gastrointestinal tract. Hence, the appropriate selection of probiotics and their effective delivery remains a technological challenge with special focus on sustaining the viability of the probiotic culture in the formulated product. Development of synbiotic combinations exhibits another approach of functional food to stimulate the growth of probiotics. The aim of the current review is to summarize the strategies and the novel techniques adopted to enhance the viability of probiotics.
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Affiliation(s)
- Antonia Terpou
- Food Biotechnology Group, Department of Chemistry, University of Patras, GR-26500 Patras, Greece
| | - Aikaterini Papadaki
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece
| | - Iliada K Lappa
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece
| | - Vasiliki Kachrimanidou
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece
| | - Loulouda A Bosnea
- Hellenic Agricultural Organization DEMETER, Institute of Technology of Agricultural Products, Dairy Department, Katsikas, 45221 Ioannina, Greece.
| | - Nikolaos Kopsahelis
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece.
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12
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Physico-chemical properties, antioxidant activities and angiotensin-I converting enzyme inhibitory of protein hydrolysates from Mung bean (Vigna radiate). Food Chem 2018; 270:243-250. [PMID: 30174041 DOI: 10.1016/j.foodchem.2018.07.103] [Citation(s) in RCA: 123] [Impact Index Per Article: 20.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2017] [Revised: 04/30/2018] [Accepted: 07/16/2018] [Indexed: 01/05/2023]
Abstract
Mung bean Protein hydrolyses (MBPHs) have attracted a great deal of attention due to their variety of biological activities. In present study, MBPHs were fractionate according to the molecular mass into three fractions of MBPHs-I (<3 kDa), MBPHs-II (3-10 kDa) and MBPHs-III (>10 kDa). Their antioxidant activity and angiotensin-I converting enzyme (ACE) inhibitory of were investigated in vitro. Results showed that the alcalase-derived hydrolysate exhibited the highest degree of hydrolysis (DH) and trichloroacetic acid-nitrogen soluble index (TCA-NSI) versus those of other enzyme hydrolysates. MBPHs-I presented the best scavenge DPPH, hydroxyl radicals, superoxide radicals, Fe2+ chelating activities, and the best ACE inhibitory activity (IC50 = 4.66 μg/mL) than that of MBPHs and MBPHs-III. And MBPHs-I rich in hydrophobic and aromatic amino acids, and its secondary structure mainly contain α-helix, β-sheet and irregular coiled. Results indicated that MBPHs-I has a great potential as natural functional materials for supplement.
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Yadav R, Shukla P. An overview of advanced technologies for selection of probiotics and their expediency: A review. Crit Rev Food Sci Nutr 2017; 57:3233-3242. [DOI: 10.1080/10408398.2015.1108957] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Ruby Yadav
- Enzyme Technology and Protein Bioinformatics Laboratory, Department of Microbiology, Maharshi Dayanand University, Rohtak, Haryana, India
| | - Pratyoosh Shukla
- Enzyme Technology and Protein Bioinformatics Laboratory, Department of Microbiology, Maharshi Dayanand University, Rohtak, Haryana, India
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Baruzzi F, de Candia S, Quintieri L, Caputo L, De Leo F. Development of a Synbiotic Beverage Enriched with Bifidobacteria Strains and Fortified with Whey Proteins. Front Microbiol 2017; 8:640. [PMID: 28469606 PMCID: PMC5395566 DOI: 10.3389/fmicb.2017.00640] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2017] [Accepted: 03/29/2017] [Indexed: 01/10/2023] Open
Abstract
The objective of this study was to develop a new synbiotic beverage evaluating the ability of some bifidobacteria strains to grow in this beverage which was fortified with whey proteins up to 20 g L-1, and enriched with 10 g L-1 of prebiotic inulin or resistant starch. The ability of Bifidobacterium strains to survive for 30 days at 4°C was evaluated in two synbiotic whey protein fortified beverages formulated with 2% of whey proteins and 1% of inulin or resistant starch. Microbial growth was significantly affected by the whey protein amount as well as by the kind of prebiotic fiber. Resistant starch promoted the growth of the Bifidobacterium pseudocatenulatum strain and its viability under cold storage, also conferring higher sensory scores. The development of this new functional beverage will allow to carry out in vivo trials in order to validate its pre- and probiotic effects.
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Affiliation(s)
- Federico Baruzzi
- Institute of Sciences of Food Production, National Research Council of Italy (ISPA-CNR)Bari, Italy
| | - Silvia de Candia
- Institute of Sciences of Food Production, National Research Council of Italy (ISPA-CNR)Bari, Italy
| | - Laura Quintieri
- Institute of Sciences of Food Production, National Research Council of Italy (ISPA-CNR)Bari, Italy
| | - Leonardo Caputo
- Institute of Sciences of Food Production, National Research Council of Italy (ISPA-CNR)Bari, Italy
| | - Francesca De Leo
- Institute of Biomembranes, Bioenergetic and Molecular Biotechnologies, National Research Council of Italy (IBIOM-CNR)Bari, Italy
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Affiliation(s)
- Xin-An Zeng
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510641 China
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Cheng X, Gao D, Chen B, Mao X. Endotoxin-Binding Peptides Derived from Casein Glycomacropeptide Inhibit Lipopolysaccharide-Stimulated Inflammatory Responses via Blockade of NF-κB activation in macrophages. Nutrients 2015; 7:3119-37. [PMID: 25923657 PMCID: PMC4446742 DOI: 10.3390/nu7053119] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2015] [Revised: 03/25/2015] [Accepted: 04/02/2015] [Indexed: 12/13/2022] Open
Abstract
Systemic low-grade inflammation and increased circulating lipopolysaccharide (LPS) contribute to metabolic dysfunction. The inhibitory effects and underlying molecular mechanisms of casein glycomacropeptide (GMP) hydrolysate on the inflammatory response of LPS-stimulated macrophages were investigated. Results showed that the inhibitory effect of GMP hydrolysates obtained with papain on nitric oxide (NO) production were obviously higher than that of GMP hydrolysates obtained with pepsin, alcalase and trypsin (p < 0.05), and the hydrolysate obtained with papain for 1 h hydrolysis (GHP) exhibited the highest inhibitory effect. Compared with native GMP, GHP markedly inhibited LPS-induced NO production in a dose-dependent manner with decreased mRNA level of inducible nitric oxide synthase (iNOS). GHP blocked toll-like receptor 4 (TLR4)/myeloid differentiation primary response 88 (MyD88)/nuclear factor-κB (NF-κB) signaling pathway activation, accompanied by downregulation of LPS-triggered significant upregulation of tumor necrosis factor (TNF)-α and interleukin (IL)-1β gene expression. Furthermore, GHP could neutralize LPS not only by direct binding to LPS, but also by inhibiting the engagement of LPS with the TLR4/MD2 complex, making it a potential LPS inhibitor. In conclusion, these findings suggest that GHP negatively regulates TLR4-mediated inflammatory response in LPS-stimulated RAW264.7 cells, and therefore may hold potential to ameliorate inflammation-related issues.
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Affiliation(s)
- Xue Cheng
- Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agriculture University, Beijing 100083, China.
- Key Laboratory of Space Nutrition and Food Engineering, China Astronaut Training Center, Beijing 100094, China.
| | - Dongxiao Gao
- Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agriculture University, Beijing 100083, China.
| | - Bin Chen
- Synergetic Innovation Center of Food Safety and Nutrition, Northeast Agriculture University, Haerbin 150030, China.
| | - Xueying Mao
- Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agriculture University, Beijing 100083, China.
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