Comprehensive utilisation of electro-activated whey-based media in cell growth, metabolite production and aroma compound synthesis using a starter culture originated from kefir grains

2021 ◽  
pp. 105276
Author(s):  
Ahasanul Karim ◽  
Mohammed Aider
Keyword(s):  
Cell Growth ◽  
Starter Culture ◽  
Aroma Compound ◽  
Metabolite Production ◽  
Compound Synthesis ◽  
Kefir Grains

Functional Properties of Kefiran in Medical field and food industry

2021 ◽  
Vol 22 ◽  
Author(s):  
Afsaneh Salari ◽  
Mohammad Hashemi ◽  
Asma Afshari
Keyword(s):  
Food Industry ◽  
Biological Activities ◽  
Starter Culture ◽  
Medical Field ◽  
Food Industries ◽  
Therapeutic Benefits ◽  
Potential Applications ◽  
Kefir Grains ◽  
Lactic Bacteria ◽  
Polysaccharide Matrix

: Kefir is produced through the fermentation of milk using kefir grain as a starter culture. Kefir grains include heterogeneous microorganisms embedded in a polysaccharide matrix called kefiran which is considered a biofilm, it also has many uses due to its therapeutic values. Kefiran is a microbial exopolysaccharide (EPS) obtained from the flora (acid- lactic bacteria and yeasts) of kefir grains and glucose units, in almost the same proportion. Kefiran has prebiotic nature agitating the growth of probiotics in the gastrointestinal tract of the human entity. It extends certain therapeutic benefits through balancing the microbiota in the intestine. This review presents the most recent advances regarding kefir and kefiran, their cultural condition, biological activities, and potential applications in the health and food industries.

scholarly journals Application of A Novel Potential Probiotic Lactobacillus paracasei Strain Isolated from Kefir Grains in the Production of Feta-Type Cheese

2018 ◽  
Vol 6 (4) ◽  
pp. 121 ◽  
Author(s):  
Ioanna Mantzourani ◽  
Antonia Terpou ◽  
Athanasios Alexopoulos ◽  
Pelagia Chondrou ◽  
Alex Galanis ◽  
...  
Keyword(s):  
Starter Culture ◽  
Quality Characteristics ◽  
Lactobacillus Paracasei ◽  
Pcr Analysis ◽  
In Vitro Tests ◽  
Probiotic Properties ◽  
The Novel ◽  
Kefir Grains ◽  
Cheese Production

In the present study 38 lactic acid bacteria strains were isolated from kefir grains and were monitored regarding probiotic properties in a series of established in vitro tests, including resistance to low pH, resistance to pepsin and pancreatin, and tolerance to bile salts, as well as susceptibility against common antibiotics. Among them, the strain SP3 displayed potential probiotic properties. Multiplex PCR analysis indicated that the novel strain belongs to the paracasei species. Likewise, the novel strain (Lactobacillus paracasei SP3) was applied as a starter culture for Feta-type cheese production. Feta-type cheese production resulted in significantly higher acidity; lower pH; reduced counts of coliforms, yeasts and fungi; and improved quality characteristics compared with cheese samples produced with no starter culture. Finally, it is highlighted that the application of the novel strain led to Feta-type cheese production with improved overall quality and sensory characteristics.

Peptide profiling of bovine kefir reveals 236 unique peptides released from caseins during its production by starter culture or kefir grains

2015 ◽  
Vol 117 ◽  
pp. 41-57 ◽  
Author(s):  
Jennifer Ebner ◽  
Ayşe Aşçı Arslan ◽  
Maria Fedorova ◽  
Ralf Hoffmann ◽  
Ahmet Küçükçetin ◽  
...  
Keyword(s):  
Starter Culture ◽  
Kefir Grains

ChemInform Abstract: Baeyer-Villiger Monooxygenases in Aroma Compound Synthesis.

ChemInform ◽  
2012 ◽  
Vol 43 (9) ◽  
pp. no-no
Author(s):  
Michael J. Fink ◽  
Florian Rudroff ◽  
Marko D. Mihovilovic
Keyword(s):  
Aroma Compound ◽  
Compound Synthesis

scholarly journals Salycilic Acid Induces Exudation of Crocin and Phenolics in Saffron Suspension-Cultured Cells

Plants ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 949 ◽  
Author(s):  
Azar Moradi ◽  
Fatemeh Zarinkamar ◽  
Stefania De Domenico ◽  
Giovanni Mita ◽  
Gian Pietro Di Sansebastiano ◽  
...  
Keyword(s):  
Cell Growth ◽  
Cell Suspension ◽  
Cultured Cells ◽  
Water Soluble ◽  
Crocus Sativus ◽  
Stress Effect ◽  
Metabolite Production ◽  
Enhanced Production ◽  
Cell Extracts

The production of crocin, an uncommon and valuable apocarotenoid with strong biological activity, was obtained in a cell suspension culture of saffron (Crocus sativus L.) established from style-derived calli to obtain an in-vitro system for metabolite production. Salycilic acid (SA) was used at different concentrations to elicit metabolite production, and its effect was analyzed after a 4 days of treatment. HPLC-DAD analysis was used for total crocin quantification while the Folin-Ciocâlteu method was applied for phenolic compounds (PC) content. Interestingly, despite cell growth inhibition, a considerable exudation was observed when the highest SA concentration was applied, leading to a 7-fold enhanced production of crocin and a 4-fold increase of phenolics compared to mock cells. The maximum antioxidant activity of cell extracts was evidenced after SA 0.1 mM elicitation. Water-soluble extracts of saffron cells at concentrations of 1, 0.5, and 0.1 µg mL−1 showed significant inhibitory effects on MDA-MB-231 cancer cell viability. The heterologous vacuolar markers RFP-SYP51, GFPgl133Chi, and AleuRFP, were transiently expressed in protoplasts derived from the saffron cell suspensions, revealing that SA application caused a rapid stress effect, leading to cell death. Cell suspension elicitation with SA on the 7th day of the cell growth cycle and 24 h harvest time was optimized to exploit these cells for the highest increase of metabolite production in saffron cells.

scholarly journals A Lysate Proteome Engineering Strategy for Enhancing Cell-Free Metabolite Production

2020 ◽  
Author(s):  
David C. Garcia ◽  
Jaime Lorenzo N. Dinglasan ◽  
Him Shrestha ◽  
Paul E. Abraham ◽  
Robert L. Hettich ◽  
...  
Keyword(s):  
Metabolic Engineering ◽  
Cell Growth ◽  
Metabolic Flux ◽  
Selective Removal ◽  
List Type ◽  
Metabolic Potential ◽  
Metabolite Production ◽  
Genomic Engineering ◽  
Crude Extracts ◽  
Engineering Strategy

AbstractCell-free systems present a significant opportunity to harness the metabolic potential of diverse organisms. Removing the cellular context provides the ability to produce biological products without the need to maintain cell viability and enables metabolic engineers to explore novel chemical transformation systems. Crude extracts maintain much of a cell’s capabilities. However, only limited tools are available for engineering the contents of the extracts used for cell-free systems. Thus, our ability to take full advantage of the potential of crude extracts for cell-free metabolic engineering is limited. Here, we employ Multiplex Automated Genomic Engineering (MAGE) to tag proteins for selective removal from crude extracts so as to specifically direct chemical production. Specific edits to central metabolism are possible without significantly impacting cell growth. Selective removal of pyruvate degrading enzymes are demonstrated that result in engineered crude lysates that are capable of 10 to 20-fold increases of pyruvate production when compared to the non-engineered extract. The described approach melds the tools of systems and synthetic biology to develop cell-free metabolic engineering into a practical platform for both bioprototyping and bioproduction.HighlightsA novel method of engineering crude cell lysates for enhancing specific metabolic processes is described.Multiplex Automated Genomic Engineering (MAGE) can be used to engineer donor strains for improving cell-free metabolite production with minimal impact on cell-growth.The described lysate engineering strategy can specifically direct metabolic flux and create metabolic states not possible in living cells.Pooling of the central precursor pyruvate was significantly improved through use of this lysate proteome engineering strategy.

scholarly journals Immunological effects of Kefir produced from Kefir grains versus starter cultures when fed to mice

2018 ◽  
Vol 8 (8) ◽  
pp. 367 ◽  
Author(s):  
Funda Davras ◽  
Zeynep Banu Guzel-Seydim ◽  
Tugba Kok Tas
Keyword(s):  
Immune System ◽  
Starter Culture ◽  
Acetic Acid Bacteria ◽  
Interleukin 10 ◽  
Starter Cultures ◽  
Interleukin 12 ◽  
Control Group ◽  
Kefir Grain ◽  
Kefir Grains

Background: Natural kefir grains have a unique microbiota. The structure contains lactic acid bacteria (LAB), acetic acid bacteria and yeast in specific ratios in a polysaccharide matrix. Authentic kefir is produced by a traditional method using kefir grains cultured in milk. In contrast, starter cultures are used instead of kefir grains in the industry. The commercial kefir starter cultures used are limited and often very different from the kefir grain microbiota.  The resultant commercial “kefir” is just a fermented drink containing some probiotic microorganisms and does not possess the same microbial population or chemical and physical characteristics of authentic kefir.  The aim of this project was to determine and compare the effects on the mouse immune system of kefir produced using natural kefir grain versus commercial kefir produced by starter culture.Methods:  Kefir produced with different cultures was fed to Balb/c mice (6-8 weeks, 20-25 grams, male) by gavage for two weeks at 300 μl/day. Intestinal tissues were collected from sacrificed mice at the end of the trial.  The control group of mice (CNI group) were fed with phosphate buffered saline (PBS).  The experimental treatments were mice fed mice fed authentic kefir produced using kefir grains (KGI group) and mice fed kefir produced using starter culture (STI group). Immunoglobulin (Ig) A, Immunoglubulin G, Interleukin (IL)-4, Interleukin-10, Interleukin-12, Toll Like Receptor (TLR)-4 were analyzed immunologically in intestinal fluid samples. Results: Results indicated that IgA values were 60.87, 72.78 and 55.31 ng/mL; IgG values were 26.59, 38.90 and 29.44 ng/mL; IL-4 values were 84, 40.28 and 53.28 pg/mL; IL-10 values were 110.98, 175.91 and 134.77 pg/mL; IL-12 values were 53.90, 22.93 and 24.75 pg/mL; TLR-4 values were 0.53, 0.43 and 1.37 ng/mL, for the CNI, KGI and STI groups, respectively.Conclusion: The high probiotic content of grain kefir had the ability to modulate many immunological mechanisms.Keywords: immune system, in vivo, kefir grain, probiotic, starter kefir culture

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