Pub Date : 2023-01-02DOI: 10.1080/08905436.2022.2163250
Sana Jafar, Fadia Waheed, K. M. Anjum, W. Shehzad, Muhammad Imran
ABSTRACT The increased public concern about adulteration and mislabelling of meat products has fueled a need for the development of fast, reliable, and cost-effective species detection methods. Hence, we developed a high resolution melt analysis (HRMA) for the discrimination of meat species commonly used in the meat industry and their possible adulterants. A universal primer pair spanning a ⁓238 bp fragment of mitochondrial 16S rRNA gene was designed to perform HRMA. The developed workflow was validated on standard meat samples, ternary meat mixtures of eight different species, and 56 commercial meat samples. Distinct melting profiles were generated for each species, several ternary meat mixtures, and commercial food samples. The assay was sufficiently sensitive to detect 0.003 ng/µl of DNA of every targeted species. In short, the developed HRM analysis is a rapid, cost-effective, and efficient species discrimination system for confirmation of meat origin.
{"title":"A Low-Cost Closed-Tube Method for Detection of Adulteration in Ground Meat","authors":"Sana Jafar, Fadia Waheed, K. M. Anjum, W. Shehzad, Muhammad Imran","doi":"10.1080/08905436.2022.2163250","DOIUrl":"https://doi.org/10.1080/08905436.2022.2163250","url":null,"abstract":"ABSTRACT The increased public concern about adulteration and mislabelling of meat products has fueled a need for the development of fast, reliable, and cost-effective species detection methods. Hence, we developed a high resolution melt analysis (HRMA) for the discrimination of meat species commonly used in the meat industry and their possible adulterants. A universal primer pair spanning a ⁓238 bp fragment of mitochondrial 16S rRNA gene was designed to perform HRMA. The developed workflow was validated on standard meat samples, ternary meat mixtures of eight different species, and 56 commercial meat samples. Distinct melting profiles were generated for each species, several ternary meat mixtures, and commercial food samples. The assay was sufficiently sensitive to detect 0.003 ng/µl of DNA of every targeted species. In short, the developed HRM analysis is a rapid, cost-effective, and efficient species discrimination system for confirmation of meat origin.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"37 1","pages":"25 - 40"},"PeriodicalIF":1.8,"publicationDate":"2023-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45784187","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-01-02DOI: 10.1080/08905436.2022.2164299
M. Öztürk, Zekiye Kılıçsaymaz, Cansu Önal
ABSTRACT The bile acids (BAs) de-conjugation is catalyzed by bile salt hydrolase (BSH) enzyme, that is an intestinal bacterial product and a member of the cholylglycine hydrolase (CGH) family. De-conjugated BAs alter BA-mediated signaling pathways such as glucose metabolism, energy homeostasis and lipid absorption and this makes the BSH clinically important. However, BSHs from different sources have a variable substrate preference to eight different bile salts. Although BSH is a well-studied enzyme, its molecular investigations based on BSH substrate recognition are not very well known. In this study, the relationship between substrate specificity of BSH from Lactobacillus plantarum B14 (LpBSH) and its loop II, the aliphatic-hydrophobic V58 and aromatic-hydrophobic Y65 residues in this loop was mutated and analyzed. While PCR-based site-directed mutagenesis was used to substitute V58 and Y65 amino acids for N58, F58, M58, C65, F65 and L65 amino acids, respectively, the BLR (DE3) strain of E. coli was used to express mutant recombinant LpBSHs (mrLpBSHs). Site-directed mutagenesis of LpBSH showed reduced activity of mrLpBSHs against six different BAs. Our results indicated that the V58 and mostly Y65 residues in loop II might be critical for the structural site that is involved in substrate specificity and catalysis. These findings suggested that V58 and Y65 residues of LpBSH might participate in substrate specificity and BSH substrate specificity may be dependent upon the collate group, rather than amino acid moieties. However, more mutagenesis-based investigation on other CGH family members are needed in order to understand the structure and substrate specificity relations of BSHs.
胆汁酸(BAs)的脱偶是由胆汁盐水解酶(BSH)催化的，BSH是肠道细菌产物，是胆酰甘氨酸水解酶(CGH)家族的一员。去偶联的ba改变了ba介导的信号通路，如葡萄糖代谢、能量稳态和脂质吸收，这使得BSH在临床上具有重要意义。然而，来自不同来源的BSHs对8种不同的胆汁盐有不同的底物偏好。虽然BSH是一种被广泛研究的酶，但基于BSH底物识别的分子研究并不十分清楚。本研究对植物乳杆菌B14 (Lactobacillus plantarum B14, LpBSH) BSH的底物特异性与其环II、环中脂族疏水V58和芳族疏水Y65残基的突变关系进行了分析。采用基于pcr的位点诱变技术分别用V58和Y65代替N58、F58、M58、C65、F65和L65氨基酸，利用大肠杆菌BLR (DE3)菌株表达突变型重组LpBSHs (mrLpBSHs)。LpBSH的定点诱变表明，mrLpBSHs对6种不同BAs的活性降低。我们的研究结果表明，环II中的V58和大部分Y65残基可能对参与底物特异性和催化的结构位点至关重要。这些结果表明，LpBSH的V58和Y65残基可能参与底物特异性，BSH底物特异性可能依赖于collate基团，而不是氨基酸部分。然而，为了了解BSHs的结构和底物特异性关系，需要对其他CGH家族成员进行更多的诱变研究。
{"title":"Site-Directed Mutagenesis of Bile Salt Hydrolase (BSH) from Lactobacillus plantarum B14 Confirms the Importance of the V58 and Y65 Amino Acids for Activity and Substrate Specificity","authors":"M. Öztürk, Zekiye Kılıçsaymaz, Cansu Önal","doi":"10.1080/08905436.2022.2164299","DOIUrl":"https://doi.org/10.1080/08905436.2022.2164299","url":null,"abstract":"ABSTRACT The bile acids (BAs) de-conjugation is catalyzed by bile salt hydrolase (BSH) enzyme, that is an intestinal bacterial product and a member of the cholylglycine hydrolase (CGH) family. De-conjugated BAs alter BA-mediated signaling pathways such as glucose metabolism, energy homeostasis and lipid absorption and this makes the BSH clinically important. However, BSHs from different sources have a variable substrate preference to eight different bile salts. Although BSH is a well-studied enzyme, its molecular investigations based on BSH substrate recognition are not very well known. In this study, the relationship between substrate specificity of BSH from Lactobacillus plantarum B14 (LpBSH) and its loop II, the aliphatic-hydrophobic V58 and aromatic-hydrophobic Y65 residues in this loop was mutated and analyzed. While PCR-based site-directed mutagenesis was used to substitute V58 and Y65 amino acids for N58, F58, M58, C65, F65 and L65 amino acids, respectively, the BLR (DE3) strain of E. coli was used to express mutant recombinant LpBSHs (mrLpBSHs). Site-directed mutagenesis of LpBSH showed reduced activity of mrLpBSHs against six different BAs. Our results indicated that the V58 and mostly Y65 residues in loop II might be critical for the structural site that is involved in substrate specificity and catalysis. These findings suggested that V58 and Y65 residues of LpBSH might participate in substrate specificity and BSH substrate specificity may be dependent upon the collate group, rather than amino acid moieties. However, more mutagenesis-based investigation on other CGH family members are needed in order to understand the structure and substrate specificity relations of BSHs.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"37 1","pages":"74 - 88"},"PeriodicalIF":1.8,"publicationDate":"2023-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43221401","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-01-02DOI: 10.1080/08905436.2022.2163251
Felipe Jadán Piedra, C. Rojas, Gisela Beatriz Latorre Castro, Pedro Maldonado Alvarado
ABSTRACT The analysis of lysine represents a significant cost for the relevant food industries. The use of an enzymatic sensor would allow the reduction of time and cost of this analysis. An enzymatic sensor using lysine -α- oxidase (LOx) with a soluble enzyme sensor in combination with an oxygen electrode was optimized in this study to determine the lysine content in mozzarella cheese. Selective determination of lysine in mozzarella cheese is an indicator of quality and of ripening time. The potentiometric signal obtained due to oxygen depletion (consumed oxygen) during lysine oxidation was carried out during 100s in the soluble enzyme sensor. An optimal time sensor response to quantify the lysine content of 3.5s was calculated from the slope of reaction rates. The sensor was set at a potential of 0.6 mV. A positive linear relationship was found between consumed oxygen as a function of time (mg O2/L × s) and lysine concentration in the range of 30–1,300 µM, with a coefficient of R2 = 0.9968 for the soluble enzyme sensor. This system showed good specificity (KM = 0.03 mM), which continued during eight weeks of cheese ripening time. The analysis of lysine with the soluble enzyme sensor in mozzarella cheese samples revealed very good agreement with the determination performed through standard HPLC methodology, which validated the use of this sensor as an alternative and more efficient technique to evaluate dairy products.
{"title":"Selective determination of lysine in mozzarella cheese using a novel potentiometric biosensor","authors":"Felipe Jadán Piedra, C. Rojas, Gisela Beatriz Latorre Castro, Pedro Maldonado Alvarado","doi":"10.1080/08905436.2022.2163251","DOIUrl":"https://doi.org/10.1080/08905436.2022.2163251","url":null,"abstract":"ABSTRACT The analysis of lysine represents a significant cost for the relevant food industries. The use of an enzymatic sensor would allow the reduction of time and cost of this analysis. An enzymatic sensor using lysine -α- oxidase (LOx) with a soluble enzyme sensor in combination with an oxygen electrode was optimized in this study to determine the lysine content in mozzarella cheese. Selective determination of lysine in mozzarella cheese is an indicator of quality and of ripening time. The potentiometric signal obtained due to oxygen depletion (consumed oxygen) during lysine oxidation was carried out during 100s in the soluble enzyme sensor. An optimal time sensor response to quantify the lysine content of 3.5s was calculated from the slope of reaction rates. The sensor was set at a potential of 0.6 mV. A positive linear relationship was found between consumed oxygen as a function of time (mg O2/L × s) and lysine concentration in the range of 30–1,300 µM, with a coefficient of R2 = 0.9968 for the soluble enzyme sensor. This system showed good specificity (KM = 0.03 mM), which continued during eight weeks of cheese ripening time. The analysis of lysine with the soluble enzyme sensor in mozzarella cheese samples revealed very good agreement with the determination performed through standard HPLC methodology, which validated the use of this sensor as an alternative and more efficient technique to evaluate dairy products.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"37 1","pages":"41 - 53"},"PeriodicalIF":1.8,"publicationDate":"2023-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42116251","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-01-02DOI: 10.1080/08905436.2022.2163252
K. Banwo, Janet Tosin Ojetunde, Titilayo D O Falade
ABSTRACT Cassava tubers contain high levels of cyanogenic glucosides that are toxic when consumed. Lactic acid bacteria and yeast from the effluent generated during the processing of cassava products were assessed for cyanide degradation and probiotic potentials. Pediococcus sp. OG08 and Pichia sp. OG4 had higher bile salt tolerance (p < 0.05) in 0.3 % bile salts (82.5 %,77.7 %) and 0.5 % bile salts (69.3 %, 71.2 %) respectively. They displayed high potassium cyanide tolerance (Pediococcus sp. OG08, 45.7 % and Pichia sp. OG4, 44.7 %). Pediococcus pentosaceus OG08 and Pichia exigua OG4 resulted in the lowest residual cyanide content of 2.75 and 2.80 mg/kg respectively. The unfermented cassava flour had a residual cyanide content of 19.78 mg/kg. Pediococcus pentosaceus OG08 and Pichia exigua OG4 passed safety assessments, were valuable as probiotics due to their beneficial attributes. Cassava effluent possess valuable resource for potential probiotics.
{"title":"Probiotic and Cyanide Degrading Potentials of Pediococcus Pentosaceus and Pichia Exigua Isolated from Cassava Products Effluent","authors":"K. Banwo, Janet Tosin Ojetunde, Titilayo D O Falade","doi":"10.1080/08905436.2022.2163252","DOIUrl":"https://doi.org/10.1080/08905436.2022.2163252","url":null,"abstract":"ABSTRACT Cassava tubers contain high levels of cyanogenic glucosides that are toxic when consumed. Lactic acid bacteria and yeast from the effluent generated during the processing of cassava products were assessed for cyanide degradation and probiotic potentials. Pediococcus sp. OG08 and Pichia sp. OG4 had higher bile salt tolerance (p < 0.05) in 0.3 % bile salts (82.5 %,77.7 %) and 0.5 % bile salts (69.3 %, 71.2 %) respectively. They displayed high potassium cyanide tolerance (Pediococcus sp. OG08, 45.7 % and Pichia sp. OG4, 44.7 %). Pediococcus pentosaceus OG08 and Pichia exigua OG4 resulted in the lowest residual cyanide content of 2.75 and 2.80 mg/kg respectively. The unfermented cassava flour had a residual cyanide content of 19.78 mg/kg. Pediococcus pentosaceus OG08 and Pichia exigua OG4 passed safety assessments, were valuable as probiotics due to their beneficial attributes. Cassava effluent possess valuable resource for potential probiotics.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"37 1","pages":"1 - 24"},"PeriodicalIF":1.8,"publicationDate":"2023-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49438412","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-01-02DOI: 10.1080/08905436.2022.2163402
Y. Ranade, P. Pathak, M. Chandrashekar, S. Saha
ABSTRACT The health and yield of grapes are affected by the microorganisms associated with the grapevine. The diversity of microorganisms present on the wine grape varieties is well defined whereas, the information associated with the microorganisms of table grape varieties remains scarce. In the present study, culture-dependent method was used to isolate the microbes present on the surface of the commercial white seedless table grape cultivar, Thompson Seedless at different stages of berry development. The microbial load of the grape berry surface increased as the berry progressed toward the ripening stage resulting in the identification of core bacteria (29), filamentous fungi (19) and yeast (3). A diversity analysis study also revealed that Cladosporium cladosporioides, was found in the vineyard on grapes from the early berry development stages, as an emerging pre-harvest pathogen. The study would help in understanding and exploiting the microbiota of table grape berry in agronomic and biotechnological applications.
{"title":"Diversity Analysis of Culturable Epiphytic Microbial Consortia of Table Grape Berry Surface","authors":"Y. Ranade, P. Pathak, M. Chandrashekar, S. Saha","doi":"10.1080/08905436.2022.2163402","DOIUrl":"https://doi.org/10.1080/08905436.2022.2163402","url":null,"abstract":"ABSTRACT The health and yield of grapes are affected by the microorganisms associated with the grapevine. The diversity of microorganisms present on the wine grape varieties is well defined whereas, the information associated with the microorganisms of table grape varieties remains scarce. In the present study, culture-dependent method was used to isolate the microbes present on the surface of the commercial white seedless table grape cultivar, Thompson Seedless at different stages of berry development. The microbial load of the grape berry surface increased as the berry progressed toward the ripening stage resulting in the identification of core bacteria (29), filamentous fungi (19) and yeast (3). A diversity analysis study also revealed that Cladosporium cladosporioides, was found in the vineyard on grapes from the early berry development stages, as an emerging pre-harvest pathogen. The study would help in understanding and exploiting the microbiota of table grape berry in agronomic and biotechnological applications.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"37 1","pages":"54 - 73"},"PeriodicalIF":1.8,"publicationDate":"2023-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44455123","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-10-02DOI: 10.1080/08905436.2022.2124263
Jeong‐Muk Lim, Y. Yoo, Seong-Hyeon Lee, T. Jang, Kamala‐Kannan Seralathan, Eui-Yong Lee, H. Tae, Eun-Jung Yim, Do-Youn Jeong, B. Oh
ABSTRACT This study evaluated the bioactivity and anti-obesity effects of Aronia vinegar (AV) prepared using Acetobacter pasterurianus SRCM 101341. AV had higher ABTS and DPPH radical scavenging activity (92.16 and 93.80%) compared with commercial vinegar (CV). Total polyphenol, flavonoid, and anthocyanin contents in the AV were 15.06 mg GAE/mL, 2.85 mg QE/mL, and 7.59 mg C3GE/L, respectively. RAW 264.7 cells treated with 3% AV showed higher inhibitory effect on nitric oxide production (21.6%) compared to CV treated cells. Similarly, 3T3-L1 cells treated with 3% AV showed decreased lipid (12.1%) and triglyceride (10.1%) accumulation compared to CV treated cells. Furthermore, qRT-PCR studies showed that 3% AV treatment suppressed 0.62- and 0.67-fold expression of PPAR-γ and C/EBPα in 3T3-L1 cells. Additionally, oral administration of AV reduced body weight, fat, and serum lipid profile without any histopathological effect in 5-week-old C57BL/6 obesity-induced mice.
{"title":"Anti-inflammatory, anti-lipogenesis, and anti-obesity benefits of fermented Aronia vinegar evaluated in 3T3-L1 cells and high-fat diet induced C57BL/6 mice","authors":"Jeong‐Muk Lim, Y. Yoo, Seong-Hyeon Lee, T. Jang, Kamala‐Kannan Seralathan, Eui-Yong Lee, H. Tae, Eun-Jung Yim, Do-Youn Jeong, B. Oh","doi":"10.1080/08905436.2022.2124263","DOIUrl":"https://doi.org/10.1080/08905436.2022.2124263","url":null,"abstract":"ABSTRACT This study evaluated the bioactivity and anti-obesity effects of Aronia vinegar (AV) prepared using Acetobacter pasterurianus SRCM 101341. AV had higher ABTS and DPPH radical scavenging activity (92.16 and 93.80%) compared with commercial vinegar (CV). Total polyphenol, flavonoid, and anthocyanin contents in the AV were 15.06 mg GAE/mL, 2.85 mg QE/mL, and 7.59 mg C3GE/L, respectively. RAW 264.7 cells treated with 3% AV showed higher inhibitory effect on nitric oxide production (21.6%) compared to CV treated cells. Similarly, 3T3-L1 cells treated with 3% AV showed decreased lipid (12.1%) and triglyceride (10.1%) accumulation compared to CV treated cells. Furthermore, qRT-PCR studies showed that 3% AV treatment suppressed 0.62- and 0.67-fold expression of PPAR-γ and C/EBPα in 3T3-L1 cells. Additionally, oral administration of AV reduced body weight, fat, and serum lipid profile without any histopathological effect in 5-week-old C57BL/6 obesity-induced mice.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"36 1","pages":"328 - 350"},"PeriodicalIF":1.8,"publicationDate":"2022-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41548570","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-10-02DOI: 10.1080/08905436.2022.2124266
Hiren A. Dhameliya, V. Thakkar, R. Subramanian
ABSTRACT Hypercholesterolemia prevalence is increasing in most countries and it increases the risk of microvascular and cardiovascular diseases. Currently available treatments include the use of statins, fibrates, and bile acid sequesters. These treatments carry a risk of severe side effects on the host. Probiotics are well documented for their cholesterol-lowering abilities. The present study has demonstrated the screening of probiotic bacteria from buttermilk samples, their ability to deconjugate bile salts, and cholesterol-lowering ability in the media. Bile salt hydrolysis by the isolates was evaluated by direct plate assay, thin layer chromatography, and cholic acid estimation. The highest amount of cholesterol was removed in the presence of 0.3% bile. Co-precipitation of cholesterol along with cholic acid was also observed. Three isolates considered potent based on their performance through all the tests were identified by 16S- rRNA gene sequencing as PGB01- Lacticaseibacillus paracasei, PGB02- Lactiplantibacillus plantarum, and PGB05- Lacticaseibacillus paracasei subsp. tolerans.
{"title":"Bile salt deconjugation and in-vitro cholesterol-lowering ability of probiotic bacteria isolated from buttermilk","authors":"Hiren A. Dhameliya, V. Thakkar, R. Subramanian","doi":"10.1080/08905436.2022.2124266","DOIUrl":"https://doi.org/10.1080/08905436.2022.2124266","url":null,"abstract":"ABSTRACT Hypercholesterolemia prevalence is increasing in most countries and it increases the risk of microvascular and cardiovascular diseases. Currently available treatments include the use of statins, fibrates, and bile acid sequesters. These treatments carry a risk of severe side effects on the host. Probiotics are well documented for their cholesterol-lowering abilities. The present study has demonstrated the screening of probiotic bacteria from buttermilk samples, their ability to deconjugate bile salts, and cholesterol-lowering ability in the media. Bile salt hydrolysis by the isolates was evaluated by direct plate assay, thin layer chromatography, and cholic acid estimation. The highest amount of cholesterol was removed in the presence of 0.3% bile. Co-precipitation of cholesterol along with cholic acid was also observed. Three isolates considered potent based on their performance through all the tests were identified by 16S- rRNA gene sequencing as PGB01- Lacticaseibacillus paracasei, PGB02- Lactiplantibacillus plantarum, and PGB05- Lacticaseibacillus paracasei subsp. tolerans.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"36 1","pages":"351 - 370"},"PeriodicalIF":1.8,"publicationDate":"2022-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44084611","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-10-02DOI: 10.1080/08905436.2022.2124520
Jéssica Andréia Pereira Barbosa, Marcos dos Santos Lima, Patrícia Amaral Souza Tette
ABSTRACT This study investigated the prebiotic potential of by-products from Puçá (Mouriri elliptica Mart) and Gabiroba (Campomanesia adamantium (Cambess.) O. Berg) (PBP and GBP). The fermentative capacity of Lactobacillus acidophilus LA-05, Lacticaseibacillus casei L-26, and Bifidobacterium animalis subsp. lactis BB-12 was evaluated on PBP and GBP extracts. Their prebiotic activity scores were evaluated in the presence of two strains of Escherichia coli. PBP and GBP contain high levels of dietary fiber and significant content of phenolic compounds such as catechin and procyanidin B2. Probiotic cultivation in media with PBP and GBP showed increased bacterial counts and decreased pH values. Positive probiotic activity scores were found for all strains, such as increased production of short-chain fatty acids and consumption of glucose and fructose over time, indicating high metabolic activities. Therefore, the PBP and GBP have characteristics that indicate their prebiotic potential, and potentially are interesting components to increase the nutritional value of foods.
{"title":"Prebiotic potential of Puçá and Gabiroba fruit by-products from Cerrado Savannah","authors":"Jéssica Andréia Pereira Barbosa, Marcos dos Santos Lima, Patrícia Amaral Souza Tette","doi":"10.1080/08905436.2022.2124520","DOIUrl":"https://doi.org/10.1080/08905436.2022.2124520","url":null,"abstract":"ABSTRACT This study investigated the prebiotic potential of by-products from Puçá (Mouriri elliptica Mart) and Gabiroba (Campomanesia adamantium (Cambess.) O. Berg) (PBP and GBP). The fermentative capacity of Lactobacillus acidophilus LA-05, Lacticaseibacillus casei L-26, and Bifidobacterium animalis subsp. lactis BB-12 was evaluated on PBP and GBP extracts. Their prebiotic activity scores were evaluated in the presence of two strains of Escherichia coli. PBP and GBP contain high levels of dietary fiber and significant content of phenolic compounds such as catechin and procyanidin B2. Probiotic cultivation in media with PBP and GBP showed increased bacterial counts and decreased pH values. Positive probiotic activity scores were found for all strains, such as increased production of short-chain fatty acids and consumption of glucose and fructose over time, indicating high metabolic activities. Therefore, the PBP and GBP have characteristics that indicate their prebiotic potential, and potentially are interesting components to increase the nutritional value of foods.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"36 1","pages":"371 - 393"},"PeriodicalIF":1.8,"publicationDate":"2022-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44346726","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-10-02DOI: 10.1080/08905436.2022.2124265
Sekendar Ali, Biruk Tesfaye Birhanu, Eon-Bee Lee, Y. Quah, N. Boby, K. Suk, S. Lee, Seung-Jin Lee, Seung-Chun Park
ABSTRACT This study investigated the potential immunomodulatory effects of fermented soybean extract (FSE) in RAW264.7 cells and BALB/c mice. The expression of proinflammatory cytokines in RAW264.7 cells was measured after LPS stimulation in the presence or absence of FSE. Mice were orally administered 125, 250, and 500 mg/kg FSE for 21 days, and their immune response was analyzed. In RAW264.7 cells, FSE significantly reduced the expression of proinflammatory cytokines. In vivo experiments revealed significantly elevated splenocyte proliferation; neutrophil migration; phagocytic activities; expression of CD18+, CD4+, and CD8+ T cells; and expression of IL-2, IL-4, and IFN-γ. The major compounds in FSE were identified by GC–MS and by LC–MS/MS. Molecular docking analysis showed that daidzin, genistin and daidzein could potentially bind to the human high-affinity FcγRI–IgG complex to be involved in immunological responses. Taken together, FSE can be a candidate ingredient for health functional food with enhanced immunomodulating ability.
{"title":"Immunomodulatory effects of Bacillus subtilis-fermented soybean extract in mice","authors":"Sekendar Ali, Biruk Tesfaye Birhanu, Eon-Bee Lee, Y. Quah, N. Boby, K. Suk, S. Lee, Seung-Jin Lee, Seung-Chun Park","doi":"10.1080/08905436.2022.2124265","DOIUrl":"https://doi.org/10.1080/08905436.2022.2124265","url":null,"abstract":"ABSTRACT This study investigated the potential immunomodulatory effects of fermented soybean extract (FSE) in RAW264.7 cells and BALB/c mice. The expression of proinflammatory cytokines in RAW264.7 cells was measured after LPS stimulation in the presence or absence of FSE. Mice were orally administered 125, 250, and 500 mg/kg FSE for 21 days, and their immune response was analyzed. In RAW264.7 cells, FSE significantly reduced the expression of proinflammatory cytokines. In vivo experiments revealed significantly elevated splenocyte proliferation; neutrophil migration; phagocytic activities; expression of CD18+, CD4+, and CD8+ T cells; and expression of IL-2, IL-4, and IFN-γ. The major compounds in FSE were identified by GC–MS and by LC–MS/MS. Molecular docking analysis showed that daidzin, genistin and daidzein could potentially bind to the human high-affinity FcγRI–IgG complex to be involved in immunological responses. Taken together, FSE can be a candidate ingredient for health functional food with enhanced immunomodulating ability.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"36 1","pages":"303 - 327"},"PeriodicalIF":1.8,"publicationDate":"2022-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42382335","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-10-02DOI: 10.1080/08905436.2022.2127758
Fatemeh Soleiman Meiguni, Somaye Imanparast, F. Salimi, F. Nemati
ABSTRACT In recent years, probiotic bacteria have received considerable attention for biosurfactant (BS) production. In the current study, 80 bacteria were isolated from 70 dairy samples. F20 isolate was selected based on probiotic tests and identified by 16S rRNA method as Levilactobacillus brevis and introduced as valuable candidate for producing biosurfactant. The results of optimization by Central Composite Design (CCD) showed the maximal biosurfactant production at 2.75% of glucose, 3.625% of oil, and 4.25% of yeast concentration. The emulsification index E24 values of 17.14% and 37.5% were obtained in the presence of hexadecane and crude oil, respectively and the biosurfactant production by L. brevis decreased surface tension to 38.05 mN/m. The results obtained TLC and FTIR analysis have confirmed the presence of glycolipid and lipopeptide moieties in the structure of BS. This research indicated that L. brevis strain F20 could be a promising biosurfactant producer in the food and medicine industries.
{"title":"The Probiotic Biosurfactant From Levilactobacillus brevis Strain F20 Isolated from a Diary Product with Potential Food Applications","authors":"Fatemeh Soleiman Meiguni, Somaye Imanparast, F. Salimi, F. Nemati","doi":"10.1080/08905436.2022.2127758","DOIUrl":"https://doi.org/10.1080/08905436.2022.2127758","url":null,"abstract":"ABSTRACT In recent years, probiotic bacteria have received considerable attention for biosurfactant (BS) production. In the current study, 80 bacteria were isolated from 70 dairy samples. F20 isolate was selected based on probiotic tests and identified by 16S rRNA method as Levilactobacillus brevis and introduced as valuable candidate for producing biosurfactant. The results of optimization by Central Composite Design (CCD) showed the maximal biosurfactant production at 2.75% of glucose, 3.625% of oil, and 4.25% of yeast concentration. The emulsification index E24 values of 17.14% and 37.5% were obtained in the presence of hexadecane and crude oil, respectively and the biosurfactant production by L. brevis decreased surface tension to 38.05 mN/m. The results obtained TLC and FTIR analysis have confirmed the presence of glycolipid and lipopeptide moieties in the structure of BS. This research indicated that L. brevis strain F20 could be a promising biosurfactant producer in the food and medicine industries.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"36 1","pages":"394 - 411"},"PeriodicalIF":1.8,"publicationDate":"2022-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41981651","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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