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1.
Molecules ; 26(19)2021 Oct 07.
Artigo em Inglês | MEDLINE | ID: mdl-34641607

RESUMO

The application of bacterial cultures in food fermentation is a novel strategy to increase the "natural" levels of bioactive compounds. The unique ability of lactic acid bacteria (LAB) to produce folate, B vitamins, and conjugated linolenic acid cis9trans11 C18:2 (CLA) during cold storage up to 21 days was studied. Although some species of LAB can produce folates and other important nutrients, little is known about the production ability of yogurt starter cultures. Pasteurized milk samples were inoculated with four different combinations of commercially available yogurt vaccines, including starter cultures of Bifidobacterium bifidum. Both the type of vaccine and the time of storage at 8 °C had a significant effect on the folate and CLA contents in the tested fermented milks. The highest folate content (105.4 µg/kg) was found in fresh fermented milk inoculated with Lactobacillus delbrueckii, Streptococcus thermophilus, and Bifidobacterium bifidum. Only the mix of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, and Bifidobacterium bifidum showed potential (59% increase) to synthesize folate during seven days of storage. A significant increase in the content of CLA, when compared to fresh fermented milk, was observed during cold storage for up to 21 days in products enriched with Bifidobacterium bifidum.


Assuntos
Produtos Fermentados do Leite/microbiologia , Ácido Fólico/metabolismo , Lactobacillales/metabolismo , Ácidos Linoleicos Conjugados/metabolismo , Leite/metabolismo , Leite/microbiologia , Complexo Vitamínico B/metabolismo , Animais , Bifidobacterium bifidum/metabolismo , Biofortificação/métodos , Fermentação , Microbiologia de Alimentos , Lactobacillus delbrueckii/metabolismo , Probióticos , Streptococcus thermophilus/metabolismo , Fatores de Tempo
2.
Molecules ; 26(20)2021 Oct 14.
Artigo em Inglês | MEDLINE | ID: mdl-34684768

RESUMO

The enrichment of commonly consumed foods with bioactive components might be helpful in promoting health and reducing the risk of disease, so the enrichment of probiotic fermented milk with vitamin C can be considered appropriate. The effect of vitamin C addition depends on the source of origin (rosehip, acerola and ascorbic acid in powder form) on the growth and survival of Lactobacillus rhamnosus and the quality of fermented milk on the 1st and 21st day of storage was analyzed. The pH, total acidity, vitamin C, syneresis, color, texture profile and numbers of bacterial cells in fermented milk were determined. The organoleptic evaluation was also performed. The degradation of vitamin C in milk was shown to depend on its source. The lowest reduction of vitamin C was determined in milk with rosehip. The least stable was vitamin C naturally found in control milk. The addition of rosehip and acerola decreased syneresis and lightness of milk color, increasing the yellow and red color proportion. In contrast, milk with ascorbic acid was the lightest during the whole experimental period and was characterized by a very soft gel. The growth of Lactobacillus rhamnosus during fermentation was most positively affected by the addition of rosehip. However, the best survival of Lactobacillus rhamnosus was demonstrated in milk with acerola. On the 21st day of storage, the number of L. rhamnosus cells in the control milk and the milk with vitamin C was >8 log cfu g-1, so these milks met the criterion of therapeutic minimum. According to the assessors, the taste and odor contributed by the addition of rosehip was the most intense of all the vitamin C sources used in the study.


Assuntos
Ácido Ascórbico/administração & dosagem , Produtos Fermentados do Leite/análise , Produtos Fermentados do Leite/microbiologia , Lactobacillus rhamnosus/metabolismo , Probióticos/metabolismo , Animais , Ácido Ascórbico/isolamento & purificação , Estabilidade de Medicamentos , Fermentação , Armazenamento de Alimentos , Humanos , Concentração de Íons de Hidrogênio , Malpighiaceae/química , Odorantes , Pós , Rosa/química , Paladar
3.
Molecules ; 26(19)2021 Sep 22.
Artigo em Inglês | MEDLINE | ID: mdl-34641276

RESUMO

The incorporation of prebiotics in fermented milk products is one of the best ways to promote health benefits while improving their sensory characteristics at the same time. The aim of this study was to evaluate the effects of the addition of fructose and oligofructose (1% and 2%) on the physicochemical, rheological, sensory, and microbiological quality attributes of fermented milk products inoculated with indigenous probiotic starter cultures of Lactobacillus isolated from Polish traditional fermented foods. The samples were evaluated during 35 days of refrigerated storage. The oligofructose and fructose caused increases in the populations of bacteria in comparison to the control fermented milk products without the addition of saccharides. The degrees of acidification in different fermented milk samples, as well as their viscosity, firmness, syneresis, and color attributes, changed during storage. The highest overall sensory quality levels were observed for the samples supplemented with L. brevis B1 and oligofructose. This study is the first attempt to compare the influences of different sugar sources on the physicochemical, rheological, sensory, and microbiological quality attributes of fermented milk products.


Assuntos
Frutose/química , Lactobacillus/fisiologia , Leite/microbiologia , Oligossacarídeos/química , Iogurte/análise , Animais , Produtos Fermentados do Leite/análise , Fermentação , Microbiologia de Alimentos , Armazenamento de Alimentos , Leite/química , Iogurte/microbiologia
4.
Compr Rev Food Sci Food Saf ; 20(6): 6057-6088, 2021 11.
Artigo em Inglês | MEDLINE | ID: mdl-34494713

RESUMO

The popularity of fat-free fermented concentrated milk products, such as fresh cheeses and high-protein yogurt, has increased over the recent years, attributed to greater availability and improvements in taste and texture. These improvements have been achieved through modifications and new developments in processing technologies, for example, higher heat treatment intensities and incorporating different membrane filtration technologies. Though numerous processing parameters are discussed in the literature, as well as reasons behind the developments, detailed examinations of how process modifications affect the final textural attributes of these products are lacking. To draw links between processing parameters and texture, we review the literature on fat-free fermented concentrated milk products from the perspective of fermented milk protein-based microgel particles as the basic structural unit. At each main processing step, relationships between process parameters, micro- and macrostructural and sensory (textural) properties are discussed.An overview of particle characteristics that drive structural changes at each processing step is developed in relation to textural characteristics. Using this approach of assessing relationships between structural characteristics of concentrated dispersions of fat-free fermented milk protein-based microgel particles and processing parameters provides a basic context for the selection of optimal parameters to achieve a desired texture.


Assuntos
Queijo , Produtos Fermentados do Leite , Microgéis , Proteínas do Leite , Iogurte
5.
Nutrients ; 13(9)2021 Sep 11.
Artigo em Inglês | MEDLINE | ID: mdl-34579049

RESUMO

Helicobacter pylori (Hp) eradication therapy alters gut microbiota, provoking gastrointestinal (GI) symptoms that could be improved by probiotics. The study aim was to assess the effect in Hp patients of a Test fermented milk containing yogurt and Lacticaseibacillus (L. paracasei CNCM I-1518 and I-3689, L. rhamnosus CNCM I-3690) strains on antibiotic associated diarrhea (AAD) (primary aim), GI-symptoms, gut microbiota, and metabolites. A randomised, double-blind, controlled trial was performed on 136 adults under 14-day Hp treatment, receiving the Test or Control product for 28 days. AAD and GI-symptoms were reported and feces analysed for relative and quantitative gut microbiome composition, short chain fatty acids (SCFA), and calprotectin concentrations, and viability of ingested strains. No effect of Test product was observed on AAD or GI-symptoms. Hp treatment induced a significant alteration in bacterial and fungal composition, a decrease of bacterial count and alpha-diversity, an increase of Candida and calprotectin, and a decrease of SCFA concentrations. Following Hp treatment, in the Test as compared to Control group, intra-subject beta-diversity distance from baseline was lower (padj = 0.02), some Enterobacteriaceae, including Escherichia-Shigella (padj = 0.0082) and Klebsiella (padj = 0.013), were less abundant, and concentrations of major SCFA (p = 0.035) and valerate (p = 0.045) were higher. Viable Lacticaseibacillus strains were detected during product consumption in feces. Results suggest that, in patients under Hp treatment, the consumption of a multi-strain fermented milk can induce a modest but significant faster recovery of the microbiota composition (beta-diversity) and of SCFA production and limit the increase of potentially pathogenic bacteria.


Assuntos
Produtos Fermentados do Leite , Diarreia/terapia , Microbioma Gastrointestinal , Infecções por Helicobacter/microbiologia , Probióticos/administração & dosagem , Adulto , Idoso , Antibacterianos/efeitos adversos , Diarreia/induzido quimicamente , Diarreia/microbiologia , Método Duplo-Cego , Fezes/microbiologia , Feminino , Infecções por Helicobacter/tratamento farmacológico , Helicobacter pylori , Humanos , Masculino , Pessoa de Meia-Idade , Resultado do Tratamento , Iogurte
6.
PLoS One ; 16(9): e0256661, 2021.
Artigo em Inglês | MEDLINE | ID: mdl-34587186

RESUMO

This study aimed to assess potential feeding effect of camel milk curd mass and its mixes to experimental rat's blood serum biochemical parameters, enzymatic activity and the peptide toxicity. Fifty healthy male Sprague-Dawley rats were divided into five groups (n = 10 each). Each group was fed with camel milk pure curd mass and its mixes for 16 days. At the end of the experiment, rats were sacrificed to collect the samples from the blood serum. Blood serum biochemical parameters total protein, cholesterol, glucose, albumin, triglycerides; the enzymatic activities of alanine aminotransferase, aspartate aminotransferase, alkaline phosphatase were determined on the A25 automatic analyser, and peptide toxicity analysed by the reference method. The statistical data have shown no significant differences in body weight gain in all groups. Total protein decreased in group II, IV, and V; however, it increased in group III compared to the control group. Cholesterol grew up in group II and it slightly increased in group V, dropped in groups III and IV compared to group I result. Glucose increased in groups II, III, IV compared to group I; still, group V results show a slight decrease. Albumin decreased in group IV, yet in group V it increased than the group I result. Simultaneously, groups II and III results were changed with less percentage. Triglyceride grew up in groups II, V, and it dropped significantly in groups III, IV compared to the control group. De Ritis ratio of enzymes in groups II, III, and IV fluctuated between 1.31 and 0.98 IU/L; however, group V demonstrated significant data versus group I. Diets peptide toxicity in all groups was lower than control group data. The experimental results indicated that curd mass from camel milk could be used as a pure or with additives and it did not discover the observed side effects.


Assuntos
Glicemia/metabolismo , Colesterol/sangue , Produtos Fermentados do Leite/análise , Hipoglicemiantes/farmacologia , Leite/química , Alanina Transaminase/sangue , Fosfatase Alcalina/sangue , Animais , Aspartato Aminotransferases/sangue , Índice de Massa Corporal , Camelus , Feminino , Alimento Funcional/análise , Masculino , Ratos , Ratos Sprague-Dawley , Albumina Sérica/metabolismo , Triglicerídeos/sangue
7.
Nutrients ; 13(8)2021 Jul 23.
Artigo em Inglês | MEDLINE | ID: mdl-34444672

RESUMO

Adequately balanced daily food rations that provide the body with sufficient amounts of energy and nutrients, including minerals, are particularly important in early childhood when rapid physical, intellectual and motor development takes place. Cow's milk (CM) and young-child formulas (YCFs) are introduced to a child's diet past the first year of age. The main aim of the present study was to perform a qualitative and a quantitative analysis of daily food rations of young children based on the recommendations of the daily food ration model. An attempt was also made to determine whether the type of consumed milk (YCF or CM) adequately meets young children's energy demands and contributes to the incorporation of different food groups into a balanced and healthy diet for children aged 13-24 months. A total of 714 parents between October 2019 and March 2020 filled out a food frequency questionnaire. In the second stage of the study, the parents participated in a dietary recall and were asked to keep diaries of all meals and foods consumed by children over a period of three days. The mean daily intake of CM/YCF and fermented milks was determined at 360 mL ± 128 mL, and it accounted for 55.4% of the guideline values. Flavored dairy products were consumed more frequently than fermented milks without added sugar or flavoring (94 ± 17 g vs. 56 ± 26 g, p < 0.05). Diets incorporating CM were significantly more abundant in protein than YCF diets (29.3 g vs. 21.9 g; p < 0.01). Liquid intake was somewhat higher in children fed YCFs (1280.8 mL vs. 1120.1; p < 0.05), mainly due to the higher consumption of fruit juice, nectars and sweetened hot beverages (246 ± 35 mL in the YCF group vs. 201 ± 56 mL in the CM group; p < 0.05). Children fed YCF consumed significantly larger amounts of sweetened beverages such as tea sweetened with sugar or honey, sweetened hot chocolate or instant teas (OR = 2.54; Cl: 1.32-3.26; p < 0.001), than children receiving CM. This group was also characterized by higher consumption of sweetened dairy products, mainly cream cheese desserts, fruit yogurt and yogurt with cereal (OR = 1.87; Cl: 1.36-2.54; p < 0.01), as well as a lower daily intake of plain fermented milks (OR = 0.56; Cl: 0.21-0.79; p < 0.001). The daily food intake and the quality of the diets administered to children aged 13-24 months were evaluated and compared with the model food ration. It was found that milk type influenced children's eating habits and preference for sweet-tasting foods. The study also demonstrated that Polish parents and caregivers only have limited knowledge of nutritional guidelines for toddlers.


Assuntos
Dieta Saudável , Ingestão de Alimentos , Ingestão de Energia , Alimentos Formulados , Leite , Animais , Bovinos , Fenômenos Fisiológicos da Nutrição Infantil , Pré-Escolar , Produtos Fermentados do Leite , Comportamento Alimentar , Conhecimentos, Atitudes e Prática em Saúde , Humanos , Lactente , Masculino , Política Nutricional , Valor Nutritivo , Polônia , Bebidas Adoçadas com Açúcar
8.
Nutrients ; 13(7)2021 Jun 29.
Artigo em Inglês | MEDLINE | ID: mdl-34209804

RESUMO

Probiotics have been shown to benefit patients with constipation and depression, but whether they specifically alleviate constipation in patients with depression remains unclear. The aim of this study was to investigate the effect of Lacticaseibacillus paracasei strain Shirota (LcS), formerly Lactobacillus casei strain Shirota, on constipation in patients with depression with specific etiology and gut microbiota and on depressive regimens. Eighty-two patients with constipation were recruited. The subjects consumed 100 mL of a LcS beverage (108 CFU/mL) or placebo every day for 9 weeks. After ingesting beverages for this period, we observed no significant differences in the total patient constipation-symptom (PAC-SYM) scores in the LcS group when compared with the placebo group. However, symptoms/scores in item 7 (rectal tearing or bleeding after a bowel movement) and items 8-12 (stool symptom subscale) were more alleviated in the LcS group than in the placebo group. The Beck Depression Index (BDI) and Hamilton Depression Rating Scale (HAMD) scores were all significantly decreased, and the degree of depression was significantly improved in both the placebo and LcS groups (p < 0.05), but there was no significant difference between the groups. The LcS intervention increased the beneficial Adlercreutzia, Megasphaera and Veillonella levels and decreased the bacterial levels related to mental illness, such as Rikenellaceae_RC9_gut_group, Sutterella and Oscillibacter. Additionally, the interleukin (IL)-1ß, IL-6, and tumor necrosis factor-α (TNF-α) levels were significantly decreased in both the placebo and LcS groups (p < 0.05). In particular, the IL-6 levels were significantly lower in the LcS group than the placebo group after the ingestion period (p < 0.05). In conclusion, the daily consumption of LcS for 9 weeks appeared to relieve constipation and improve the potentially depressive symptoms in patients with depression and significantly decrease the IL-6 levels. In addition, the LcS supplementation also appeared to regulate the intestinal microbiota related to mental illness.


Assuntos
Constipação Intestinal/microbiologia , Produtos Fermentados do Leite/microbiologia , Depressão/microbiologia , Lactobacillus paracasei , Probióticos/administração & dosagem , Adulto , Animais , Método Duplo-Cego , Fezes/microbiologia , Feminino , Microbioma Gastrointestinal , Humanos , Masculino , Pessoa de Meia-Idade , Resultado do Tratamento
9.
Molecules ; 26(13)2021 Jun 25.
Artigo em Inglês | MEDLINE | ID: mdl-34201949

RESUMO

The improvement of milk dairy products' quality and nutritional value during shelf-life storage is the ultimate goal of many studies worldwide. Therefore, in the present study, prospective beneficial effects of adding two different industrial yeasts, Kluyveromyces lactis and Saccharomyces cerevisiae pretreated by heating at 85 °C for 10 min to be inactivated, before fermentation on some properties of ABT fermented milk were evaluated. The results of this study showed that the addition of 3% and 5% (w/v) heat-treated yeasts to the milk enhanced the growth of starter culture, Lactobacillus acidophilus, Bifidobacteria, and Streptococcus thermophilus, during the fermentation period as well as its viability after 20 days of cold storage at 5 ± 1 °C. Furthermore, levels of lactic and acetic acids were significantly increased from 120.45 ± 0.65 and 457.80 ± 0.70 µg/mL in the control without heat-treated yeast to 145.67 ± 0.77 and 488.32 ± 0.33 µg/mL with 5% supplementation of Sacch. cerevisiae respectively. Moreover, the addition of heat-treated yeasts to ABT fermented milk enhanced the antioxidant capacity by increasing the efficiency of free radical scavenging as well as the proteolytic activity. Taken together, these results suggest promising application of non-viable industrial yeasts as nutrients in the fermentation process of ABT milk to enhance the growth and viability of ABT starter cultures before and after a 20-day cold storage period by improving the fermented milk level of organic acids, antioxidant capacity, and proteolytic activities.


Assuntos
Bifidobacterium , Produtos Fermentados do Leite/microbiologia , Kluyveromyces , Lactobacillus acidophilus , Saccharomyces cerevisiae , Streptococcus thermophilus
10.
World J Microbiol Biotechnol ; 37(8): 143, 2021 Jul 30.
Artigo em Inglês | MEDLINE | ID: mdl-34328568

RESUMO

Antifungal and antibacterial activities of twenty-six combinations of lactic acid bacteria, propionibacteria, acetic acid bacteria and dairy yeasts inoculated in whey and milk were investigated. Associations including acetic acid bacteria were shown to suppress growth of the opportunistic yeast Candida albicans in well-diffusion assays. The protective effect of milk fermented with the two most promising consortia was confirmed in Caco-2 cell culture infected with C. albicans. Indeed, these fermented milks, after heat-treatment or not, suppressed lactate dehydrogenase release after 48 h while significant increase in LDH release was observed in the positive control (C. albicans alone) and with fermented milk obtained using commercial yogurt starter cultures. The analysis of volatile compounds in the cell-free supernatant using solid phase microextraction (SPME) coupled to gas chromatography-mass spectrometry (GC-MS) showed accumulation of significant amount of acetic acid by the consortium composed of Lactobacillus delbrueckii 5, Lactobacillus gallinarum 1, Lentilactobacillus parabuchneri 3, Lacticaseibacillus paracasei 33-4, Acetobacter syzygii 2 and Kluyveromyces marxianus 19, which corresponded to the zone of partial inhibition of C. albicans growth during well-diffusion assays. Interestingly, another part of anti-Candida activity, yielding small and transparent inhibition zones, was linked with the consortium cell fraction. This study showed a correlation between anti-Candida activity and the presence of acetic acid bacteria in dairy associations as well as a significant effect of two dairy associations against C. albicans in a Caco-2 cell model. These two associations may be promising consortia for developing functional dairy products with antagonistic action against candidiasis agents.


Assuntos
Candida/crescimento & desenvolvimento , Produtos Fermentados do Leite/microbiologia , Lactobacillales/metabolismo , Leite/microbiologia , Animais , Antibiose , Células CACO-2 , Bovinos , Produtos Fermentados do Leite/análise , Fermentação , Cromatografia Gasosa-Espectrometria de Massas , Humanos , Lactobacillales/química , Lactobacillales/classificação , Leite/química
11.
J Food Sci ; 86(7): 3046-3060, 2021 Jul.
Artigo em Inglês | MEDLINE | ID: mdl-34146413

RESUMO

This study aimed to assess the biological properties of peptide fractions isolated from dried fermented dairy products (jameed) as influenced by processing. Peptide fractions were separated by reversed-phase high-performance liquid chromatography (RP-HPLC) from salted (Sa) and unsalted (Us) cow milk jameed after drying the fermented curd by sun drying (Sd) or freeze-drying (Fd) and were characterized for their antioxidant capacity and inhibitory activity toward angiotensin I-converting enzyme (ACE) and α-amylase. Sd samples showed more numerous peptide peaks in RP-HPLC chromatograms than Fd samples, regardless of the salt content. High antioxidant activity was evidenced in several peptide fractions from FdUs jameed (including fractions 1, 2, 4, 7, 8, 9, and 10), SdUs jameed (1, 2, 5, 7, and 9), and FdSa jameed (2, 5, 6, and 9). By contrast, peptide fractions from SdSa (1, 2, 3, 5, 8, and 9), SdUs (4, 5, and 10), and FdUs (5, 6, and 8) jameed displayed the highest ACE inhibitory activity. Similarly, the highest inhibition of α-amylase was obtained with fractions from SdSa (1, 2, 3, 4, 5, 6, 8, and 9), SdUs (2 and 6), and FdUs (1, 7 and 9) jameed. A significant negative correlation was evidenced between antioxidant activity and anti-α-amylase activity of peptide fractions from SdSa jameed. These findings demonstrate that cow milk jameed is a source of bioactive peptides with antioxidant, anti-ACE, and anti-α-amylase properties in vitro, which can be tailored by adjusting the salt content and the drying conditions. PRACTICAL APPLICATION: This study shows that cow milk jameed, a staple fermented food in several Mediterranean countries, can serve as a useful source of multifunctional bioactive peptides with potential antioxidant, hypotensive, and hypoglycemic effects, which may help prevent and manage chronic health conditions such as hypertension, type 2 diabetes, and the metabolic syndrome. The bioactivities of certain peptide fractions were enhanced by lowering the salt content of jameed or by the drying method. The relatively simple RP-HPLC method described in this study can be used to isolate the peptide fractions of interest for further characterization and use as functional ingredients.


Assuntos
Aminoácidos/análise , Inibidores da Enzima Conversora de Angiotensina/farmacologia , Anti-Hipertensivos/farmacocinética , Antioxidantes/farmacologia , Produtos Fermentados do Leite , Hipoglicemiantes/farmacologia , Leite/química , Fragmentos de Peptídeos/farmacologia , Inibidores da Enzima Conversora de Angiotensina/química , Animais , Anti-Hipertensivos/química , Antioxidantes/química , Bovinos , Diabetes Mellitus Tipo 2/tratamento farmacológico , Hipertensão/tratamento farmacológico , Hipoglicemiantes/química , Fragmentos de Peptídeos/química , Peptidil Dipeptidase A/metabolismo
12.
Nutr J ; 20(1): 61, 2021 06 28.
Artigo em Inglês | MEDLINE | ID: mdl-34183001

RESUMO

BACKGROUND: Previous studies have suggested that the consumption of probiotic fermented dairy products (PFDP) may have a protective effect on respiratory tract infections (RTIs). However, the results of studies are inconclusive. We aimed to systematically investigate the effect of PFDP on RTIs by performing a meta-analysis of randomized controlled trials (RCTs). METHODS: PubMed and Scopus databases were systematically searched up to October 2020 to identify eligible RCTs. Meta-analysis outcomes were risk of incidence of upper (URTIs ) and lower (LRTIs ) respiratory tract infections. A random-effects model was used to pool the relative risks (RR) and corresponding 95 % confidence intervals (CI) for outcomes following conception of PFDP. RESULTS: A total of 22 RCTs, with a total sample size of 10,190 participants, were included in this meta-analysis. Compared with placebo, consumption of PFDP had a significant protective effect against RTIs in the overall analysis (RR = 0.81, 95 %CI: 0.74 to 0.89) and in children (RR = 0.82, 95 %CI: 0.73 to 0.93), adults (RR = 0.81, 95 %CI: 0.66 to 1.00), and elderly population (RR = 0.78, 95 %CI: 0.61 to 0.98). The significant decreased risk of RTIs was also observed for URTIs (RR = 0.83, 95 %CI: 0.73 to 0.93), while, this effect was marginal for LRTIs (RR = 0.78, 95 %CI: 0.60 to 1.01, P = 0.06). The disease-specific analysis showed that PFDP have a protective effect on pneumonia (RR = 0.76, 95 %CI: 0.61 to 0.95) and common cold (RR = 0.68, 95 %CI: 0.49 to 0.96). CONCLUSIONS: Consumption of PFDP is a potential dietary approach for the prevention of RTIs.


Assuntos
Produtos Fermentados do Leite , Probióticos , Infecções Respiratórias , Adulto , Idoso , Criança , Humanos , Incidência , Ensaios Clínicos Controlados Aleatórios como Assunto , Infecções Respiratórias/epidemiologia , Infecções Respiratórias/prevenção & controle
13.
FEMS Microbiol Lett ; 368(11)2021 06 16.
Artigo em Inglês | MEDLINE | ID: mdl-34086864

RESUMO

Artisanal products support the conservation of the indigenous biodiversity of food microbiomes, although they do not always comply to quality and hygienic requirements for the dairy industry. This study describes the development of an autochthonous starter culture to produce Matsoni, a traditional Georgian fermented milk. To this end, strains of lactic acid bacteria isolated from artisanal Matsoni samples were used to design a starter formulation reproducing the dominant microbial diversity, also preserving quality characteristics and ensuring the safety of the product. As a result, strains that represent the acidifying portion of the starter (Lactobacillus delbrueckii subsp. lactis, L. delbrueckii subsp. bulgaricus and Streptococcus thermophilus) were combined in different ratios and strain combinations, together with cultures of Lactobacillus rhamnosus that were chosen for their potential beneficial traits. The strain association acting better in milk cultures at laboratory scale was selected as starter culture for the production of Matsoni in pilot-scale industrial trials.


Assuntos
Produtos Fermentados do Leite/microbiologia , Produtos Fermentados do Leite/análise , Fermentação , Microbiologia de Alimentos , República da Geórgia , Concentração de Íons de Hidrogênio , Lactobacillales/classificação , Lactobacillales/crescimento & desenvolvimento , Lactobacillales/isolamento & purificação , Lactobacillales/metabolismo , Probióticos , Paladar
14.
Sci Rep ; 11(1): 12765, 2021 06 17.
Artigo em Inglês | MEDLINE | ID: mdl-34140561

RESUMO

The onset and worsening of some diseases are related to the variation and instability of gut microbiota. However, studies examining the personal variation of gut microbiota in detail are limited. Here, we evaluated the yearly variation of individual gut microbiota in 218 Japanese subjects aged 66-91 years, using Jensen-Shannon distance (JSD) metrics. Approximately 9% of the subjects showed a substantial change, as their formerly predominant bacterial families were replaced over the year. These subjects consumed fermented milk products less frequently than their peers. The relationship between the intake frequencies of fermented milk products containing Lactocaseibacillus paracasei strain Shirota (LcS) and JSD values was also investigated. The intra-individual JSD of subjects ingesting LcS products ≥ 3 days/week over the past 10 years was statistically lower than the < 3 days/week group (P = 0.045). Focusing on subjects with substantial gut microbiota changes, only 1.7% of the subjects were included in the LcS intake ≥ 3 days/week group whereas 11.3% were found in the < 3 days/week group (P = 0.029). These results suggest that about one-tenth of the elderly Japanese could experience a substantial change in their gut microbiota during a 1-year period, and that the habitual intake of probiotics may stabilize their gut microbiota.


Assuntos
Microbioma Gastrointestinal , Lactobacillus/fisiologia , Idoso , Produtos Fermentados do Leite/microbiologia , Feminino , Humanos , Masculino , Fatores de Tempo
15.
Food Chem ; 360: 130042, 2021 Oct 30.
Artigo em Inglês | MEDLINE | ID: mdl-34022519

RESUMO

Bioremediation of pesticides in contaminated foodstuffs using probiotics has attracted great attention in recent years, but some intermediate products may have profound effects on the toxicity of treated food. Therefore, this work studied the degradation mechanism of dimethoate in milk by L. plantarum, and analyzed the toxicity of degradation products. The results showed that under the optimal conditions, L. plantarum can degrade 81.28% of dimethoate. Dimethoate had high binding affinities to phosphatase with the free energy of -16.67 kcal/mol, and amino acid residues, Gln375 and SER415 played important roles in the catalysis process. Five degradation products were identified using UPLC-QTOF/MS, and their toxicity was estimated using quantitative structure-activity relationship models. Some intermediate products were predicted to be toxic, which should not be ignored, but the overall toxicity of milk decreased after fermentation. Furthermore, the pH and titratable acidity of the fermented milk were 4.25 and 85 ◦T, respectively.


Assuntos
Dimetoato/metabolismo , Fermentação , Lactobacillus plantarum/metabolismo , Leite/química , Animais , Biodegradação Ambiental , Produtos Fermentados do Leite/análise , Produtos Fermentados do Leite/microbiologia , Dimetoato/análise , Leite/microbiologia
16.
Arch Microbiol ; 203(7): 3955-3964, 2021 Sep.
Artigo em Inglês | MEDLINE | ID: mdl-34021387

RESUMO

Lactobacillus delbrueckii subsp. bulgaricus (L. bulgaricus) is a microaerophylic anaerobe, which is widely used in the production of yogurt, cheese, and other fermented dairy products. L. bulgaricus and its partner Streptococcus thermophilus were used as starter cultures of yogurt in the world for thousands of years. In our previous study, L. bulgaricus LDB-C1 was obtained from traditional fermented milk, and possessed some characteristics like high exopolysaccharide yield and good fermentation performance. The analysis of its CRISPR-Cas system, antibiotic resistance, virulence factors, and mobile elements, was performed to reveal the stability of the strain LDB-C1. It was found that LDB-C1 contains a plenty of spacers in the CRISPR region, indicating it might have better performance against the infection of phages and plasmids. Furthermore, the acquired or transmittable antibiotic resistance/virulence factor genes were absent in the tested L. bulgaricus strain LDB-C1.


Assuntos
Genoma Bacteriano , Lactobacillus delbrueckii , Produtos Fermentados do Leite/microbiologia , Fermentação , Genoma Bacteriano/genética , Instabilidade Genômica , Lactobacillus delbrueckii/genética , Lactobacillus delbrueckii/metabolismo , Streptococcus thermophilus/genética , Streptococcus thermophilus/metabolismo , Iogurte/microbiologia
17.
J Dairy Res ; 88(2): 210-216, 2021 May.
Artigo em Inglês | MEDLINE | ID: mdl-33934726

RESUMO

This paper reveals the technological properties of lactic acid bacteria isolated from raw milk (colostrum and mature milk) of Wagyu cattle raised in Okayama Prefecture, Japan. Isolates were identified based on their physiological and biochemical characteristics as well as 16S rDNA sequence analysis. Streptococcus lutetiensis and Lactobacillus plantarum showed high acid and diacetyl-acetoin production in milk after 24 h of incubation at 40 and 30°C, respectively. These strains are thought to have potential for use as starter cultures and adjunct cultures for fermented dairy products.


Assuntos
Bovinos/microbiologia , Lactobacillales/fisiologia , Leite/microbiologia , Animais , Carga Bacteriana , Colostro/microbiologia , Produtos Fermentados do Leite/microbiologia , DNA/análise , Fermentação , Japão , Ácido Láctico/biossíntese , Lactobacillales/genética , Lactobacillus plantarum/isolamento & purificação , Lactobacillus plantarum/fisiologia , RNA Ribossômico 16S/genética , Streptococcus/isolamento & purificação , Streptococcus/fisiologia
18.
Microbiologyopen ; 10(2): e1183, 2021 03.
Artigo em Inglês | MEDLINE | ID: mdl-33970536

RESUMO

In recent years, the fermented milk product kefir has been intensively studied because of its health benefits. Here, we evaluated the microbial consortia of two kefir samples, from Escarcega, Campeche, and Campeche (México). We considered a functional comparison between both samples, including fungal and bacterial inhibition; second, we applied shotgun metagenomics to assess the structure and functional diversity of the communities of microorganisms. These two samples exhibited antagonisms against bacterial and fungal pathogens. Bioactive polyketides and nonribosomal peptides were identified by LC-HRMS analysis. We also observed a high bacterial diversity and an abundance of Actinobacteria in both kefir samples, and a greater abundance of Saccharomyces species in kefir of Escarcega than in the Campeche kefir. When the prophage compositions were evaluated, the Campeche sample showed a higher diversity of prophage sequences. In Escarcega, we observed a prevalence of prophage families that infect Enterobacteria and Lactobacillus. The sequences associated with secondary metabolites, such as plipastatin, fengycin, and bacillaene, and also bacteriocins like helveticin and zoocin, were also found in different proportions, with greater diversity in the Escarcega sample. The analyses described in this work open the opportunity to understand the microbial diversity in kefir samples from two distant localities.


Assuntos
Anti-Infecciosos/metabolismo , Anti-Infecciosos/farmacologia , Bactérias/efeitos dos fármacos , Fungos/efeitos dos fármacos , Kefir/microbiologia , Metagenoma , Animais , Bactérias/classificação , Biodiversidade , Produtos Fermentados do Leite/microbiologia , DNA Bacteriano , DNA Fúngico , Fermentação , Microbiologia de Alimentos , Fungos/classificação , Metagenômica/métodos , México , Microbiota , Leite/microbiologia , Peptídeos/farmacologia , Policetídeos/farmacologia , Prófagos/genética , Metabolismo Secundário
19.
Food Funct ; 12(11): 5118-5129, 2021 Jun 08.
Artigo em Inglês | MEDLINE | ID: mdl-33973610

RESUMO

Probiotics have long been used as functional starter cultures for fermented foods and are associated with numerous health benefits. Lactiplantibacillus (L.) plantarum ZDY2013 is an acid-tolerant probiotic candidate owning antagonistic properties against the food-borne pathogen Bacillus (B.) cereus and serves as a potent regulator of the gut microbiota. However, whether it retains these properties when used as dietary supplements in functional foods remains unknown. Accordingly, we investigated the ameliorating effects of L. plantarum fermented milk on disease phenotypes triggered by enterotoxigenic B. cereus in mice. The results revealed that administration of 3.0 × 108 cfu pathogenic B. cereus for one week induced damage to intestinal structures and bowel function, accompanied by an imbalance of gut microbiota. However, before or after B. cereus infection, oral administration of L. plantarum fermented milk mitigated losses of body weight and damage in the histological structure of the gastrointestinal tract, restored serum levels of IL-1ß and IL-10, and contributed to significant decreases in platelet counts and uric acid levels. Most importantly, it restored the dissimilarity of gut microbiota and the abundance of bacterial taxa (i.e., reduced the abundance of Deferribacteres and Bacilli and increased the abundance of Lactobacillus and Bifidobacterium) without impacting the taxonomic composition. Combining these results, we speculate that enterotoxigenic B. cereus damages the intestinal epithelium and weakens its adherence capacity for the microbe, which is rescued by the supplementation of L. plantarum fermented milk. Overall, our findings revealed that L. plantarum ZDY2013 has the potential to be a fermented starter in functional foods and retains its antagonism against B. cereus pathogenesis.


Assuntos
Bacillus cereus/metabolismo , Produtos Fermentados do Leite/microbiologia , Microbioma Gastrointestinal/fisiologia , Homeostase , Lactobacillaceae/metabolismo , Animais , Bifidobacterium , Colo/patologia , Citocinas/metabolismo , Fezes/microbiologia , Feminino , Fermentação , Microbioma Gastrointestinal/genética , Trato Gastrointestinal/microbiologia , Trato Gastrointestinal/patologia , Mucosa Intestinal , Intestinos , Lactobacillaceae/genética , Lactobacillus , Camundongos , Leite/microbiologia , Probióticos/administração & dosagem , RNA Ribossômico 16S
20.
Int J Food Microbiol ; 348: 109204, 2021 Jun 16.
Artigo em Inglês | MEDLINE | ID: mdl-33930838

RESUMO

The survival kinetics of Listeria monocytogenes (9 log CFU/mL) as a post-fermentation contaminant in probiotic fermented milk (Lactobacillus acidophilus La-5, 8-9 log CFU/mL) processed with milk subjected to ohmic heating (0, 4, 6, and 8 V/cm; CONV, OH4, OH6, OH8, 90-95 °C/5 min) was investigated using Weibull predictive model. Additionally, the presence of bioactive compounds (antioxidant activity, inhibition of the enzymes α-glucosidase, α-amylase, and angiotensin-converting) and sensory analysis (consumer test) of probiotic fermented milks were evaluated. Overall, OH provided a decrease in the viability of Listeria monocytogenes, suitable Lactobacillus acidophilus counts, and satisfactory results in the gastrointestinal tract survival. The Weibull model presented an excellent fit to the data of all conditions. Furthermore, lower δ values (217-298 against 665 h, CONV), and increased R2 values (0.99 against 0.98, CONV) were obtained for the OH-treated samples, emphasizing the best performance of OH data. In addition, OH improved the generation of bioactive compounds as well as the sensory acceptance. Indeed, considering functional and safety purposes, OH presented as an interesting technology to be used in milk for manufacturing probiotic fermented milk.


Assuntos
Produtos Fermentados do Leite/microbiologia , Lactobacillus acidophilus/metabolismo , Listeria monocytogenes/isolamento & purificação , Leite/microbiologia , Probióticos/metabolismo , Inibidores da Enzima Conversora de Angiotensina/análise , Animais , Antioxidantes/análise , Reatores Biológicos/microbiologia , Produtos Fermentados do Leite/análise , Fermentação , Inibidores de Glicosídeo Hidrolases/análise , Calefação , Cinética , Percepção Gustatória , alfa-Amilases/antagonistas & inibidores , alfa-Glucosidases/química
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