Novel Probiotic Lactic Acid Bacteria with In Vitro Bioremediation Potential of Toxic Lead and Cadmium.

In this study, newly isolated lactic acid bacteria (LAB) were screened for the potential bioremediation capacity against toxic lead (Pb, II) and cadmium (Cd, II) with their bioaccessibility and survivability. Five strains were selected from eighteen previously isolated probiotic LAB strains based on heavy metal-resistant potentiality through in vitro disc-diffusion assay. These five strains were evaluated in vitro to explore the Pb and Cd binding and removal efficiencies using Flame Atomic Absorption Spectrophotometry. At the same time, their bioaccessibility and survivability were assessed in a dynamic in vitro gastrointestinal digestion model. The results revealed that all the tested strains were shown to have a high magnitude of minimum inhibitory concentration values ranging from 500 to 2000 mg/L with 5 to 25 mm growth inhibition zones. The results also demonstrated a significant (P < 0.05) removal of Pb and Cd among five tested LAB strains. Lactobacillus delbrueckii subsp. bulgaricus LDMB02 showed the highest removal rates of Pb and Cd. It was also revealed that these strains significantly reduced Pb and Cd bioaccessibility from 42 to 50% and 40 to 58%, respectively. Moreover, these strains were shown to have significant survivability against Pb and Cd, ranging from 80.1 to 85.4% and 81.5 to 87.5%, respectively. This study recommends the immense potential exploit of LAB as a probiotic to protect human health from the adverse effects of Pb and Cd toxicity.

Fatty acid and amino acid profiles of cheese, butter, and ghee made from buffalo milk.

Objective: The objective was to assess the chemical composition, cholesterol, fatty acid (FAs), and amino acid (AAs) profiles of buffalo cheese, butter, and ghee. Materials and Methods: Buffalo milk (raw) was collected from the Bangladesh Agricultural University (BAU) Dairy Farm, BAU, Mymensingh-2202, Bangladesh. Cheese, butter, and ghee were prepared at the Dairy Chemistry and Technology Laboratory, Department of Dairy Science, BAU, Mymensingh, Bangladesh, and subjected to subsequent analyses. The gross nutritional composition and AAs profile of milk were analyzed prior to the manufacture of cheese, butter, and ghee. The gross nutritional composition of milk and dairy products was analyzed by applying an automated milk analyzer and the Association of Agricultural Chemists techniques, respectively. The cholesterol, FAs, and AAs contents of cheese, butter, and ghee were determined by the Bangladesh Council for Scientific and Industrial Research, Dhaka, Bangladesh. Furthermore, atherogenic and thrombogenic indices were also calculated using reference equations. Results: The results indicated that the buffalo milk is a good source of first-rate nutrients (dry matter: 16.50%, fat: 7.50%, protein: 3.75%). Findings indicated that the butter was significantly rich with (p < 0.05) total solids and fat where higher (p > 0.05) protein, carbohydrate, and minerals were found in cheese. The saponification, Reichert-Meissl, Polenski, and Kirschner values of buffalo ghee were found to be 225, 30, 1.2, and 25, respectively. A significant (p < 0.05) variation was found in the cholesterol content of buffalo cheese, butter, and ghee. Butter and ghee had 40.14 and 39.57 mg more cholesterol, respectively, than cheese. The results revealed identical FA profiles except for C24:0 among the three dairy products where the major FA compositions were C4:0, C14:0, C16:0, and C18:0 and C18:1 cis-9. The atherogenicity index and thrombogenicity index of cheese, butter, and ghee were statistically similar (p > 0.05). Butter was found with the most conducive anti-atherogenic and anti-thrombogenic characteristics due to lower saturated and higher polyunsaturated FAs. However, all the AAs concentrations were statistically higher (p < 0.05) in cheese than in butter and ghee. Conclusion: To conclude, buffalo cheese is superior to butter and ghee as regards nutrient density, but consumers can choose other foods based on their choice.

Physicochemical characteristics, sensory profile, probiotic, and starter culture viability of synbiotic yogurt.

Objectives: This study aimed to envisage the effectiveness of adding three particular prebiotics (inulin, ß-glucan, and Hi-maize) to synbiotic yogurt's physicochemical properties, sensory characteristics, and survivability of the probiotic and starter cultures. Materials and Methods: The yogurt's gross composition, syneresis, water-holding capacity (WHC), viscosity, sensorial properties, and probiotic and starter cell stability were analyzed. The Lactobacillus delbrueckii subsp. bulgaricus M240-5 and Streptococcus thermophilus M140-2 were employed as yogurt starter bacteria, and Lactobacillus acidophilus LA-5 as probiotic culture. The synbiotic yogurt was formulated with 5% sucrose and 0.7% artificial vanilla flavor. Results: The findings showed that when prebiotic ingredients were added to synbiotic yogurt, it had a significant impact on its sensory qualities, WHC, syneresis, and viscosity when compared to plain yogurt samples. The prebiotics did not affect the pH and titratable acidity of the yogurt samples. Additionally, the prebiotic supplementation did not influence the protein and fat content of synbiotic yogurt (p < 0.05). Prebiotics had an impact on the probiotic cell viability and total viable count (p < 0.05) compared to the plain sample, the 2.5% ß-glucan, 1.5% and 2.5% Hi-maize samples had the highest mean viability (8.95 Log CFU/ml). The starter culture ratio remained stable in response to the prebiotic levels. Conclusion: In summary, the production of synbiotic yogurts supplemented with Hi-maize and ß-glucan at 1.5% and 2.5%, respectively, is highly advised because these supplementations provide yogurt with acceptable syneresis, viscosity, WHC, and sensory attributes.

Variations in fatty acid and amino acid profiles of doi and rasomalai made from buffalo milk.

OBJECTIVE: This study investigated and compared the chemical composition, cholesterol content, fatty acid (FA), and amino acid (AA) profiles of doi and rasomalai made from buffalo milk. MATERIALS AND METHODS: Bangladesh Agricultural University Dairy Farm, Mymensingh-2202, Bangladesh was the source of raw buffalo milk. Then, doi and rasomalai were produced and analyzed. Prior to the production of doi and rasomalai, the gross composition and AAs of milk were evaluated. Milk and dairy products were evaluated for gross composition using an automated milk analyzer and the Association of Agricultural Chemists techniques, respectively. At the Bangladesh Council for Scientific and Industrial Research, Dhaka, Bangladesh, the cholesterol, FA, and AA levels of doi and rasomalai were determined. Additionally, atherogenic and thrombogenic indices were determined using established equations. RESULTS: The results indicated that the majority of the proximate components were significantly greater (p < 0.05) in rasomalai than in doi. Rasomalai had 3.64 mg more cholesterol (p > 0.05) than doi. The FA profile was identical across doi and rasomalai with the exception of oleic acid (C18:1cis-9), which was 1.50% greater (p < 0.05) in rasomalai. The atherogenicity index was found to be statistically higher in doi than in rasomalai (p > 0.05). Similarly, the thrombogenic index was found to be significantly higher (p > 0.05) in doi (1.98) when compared to the rasomalai (1.92). The concentrations of all AAs were found to be quantitatively higher in doi than in rasomalai (p > 0.05). CONCLUSION: The conclusion is that buffalo milk rasomalai appears to have a higher nutritional density than buffalo milk doi.