Retention of vitamin B12 during manufacture of six fermented dairy products using a validated radio protein-binding assay

2003 ◽  
Vol 13 (2-3) ◽  
pp. 101-109 ◽  
Author(s):  
Karin Arkbåge ◽  
Cornelia Witthöft ◽  
Rangne Fondén ◽  
Margaretha Jägerstad
Keyword(s):  
Protein Binding ◽  
Vitamin B12 ◽  
Dairy Products ◽  
Binding Assay ◽  
Protein Binding Assay ◽  
Fermented Dairy Products ◽  
Fermented Dairy

Assessment of Process Variables on Vitamin B12 Production in Fermented Dairy Product Including Propionic Acid

2020 ◽  
Vol 16 (2) ◽  
pp. 155-161
Author(s):  
Ramona Massoud ◽  
Kianoush Khosravi-Darani ◽  
Milad Golshahi ◽  
Sara Sohrabvandi ◽  
Amir Mohammad Mortazavian
Keyword(s):  
Vitamin B12 ◽  
Dairy Products ◽  
Dairy Product ◽  
Process Variables ◽  
Fermentation Time ◽  
Fermented Dairy Product ◽  
Fermented Dairy Products ◽  
Fermentation Strategy ◽  
Fermented Dairy ◽  
B12 Production

The fermented dairy products produced by various microorganism’s activity provide valuable nutrients for human. Fermentation affects the physicochemical and organoleptic characteristics of foods as well as human health. In the present review, we describe the production of vitamin B12 in a fermented dairy product by Propionibacterium species. The effect of the process variables on vitamin B12 production in fermented dairy products e.g. pH, temperature, different carbon and nitrogen sources as well as the type and size of inoculum, the fermentation time and fermentation strategy, etc. are discussed. Finally, fermentation strategy, inoculum preparation of Propionibacterium freudenreichii subsp. Shermanii, methods of determining biomass and Vitamin B12 concentration are reviewed and their effects on vitamin B12 production are mentioned. Propionibacteria are so popular due to their unique characteristics such as being safe, convenient and economical. Among all the highest efficiency was observed by P. freudenreichii. To achieve this purpose, some appropriate situations need to be considered. The best carbon source for this bacterium to produce biomass is lactate, the suitable pH for growth of the Propionibacterium species is in the range of 6 to 7 and the fed-batch is most preferable for vitamin B12 production.

scholarly journals Determination of Vitamin B12 in Milk Products and Selected Foods by Optical Biosensor Protein-Binding Assay: Method Comparison

2002 ◽  
Vol 85 (1) ◽  
pp. 72-81 ◽  
Author(s):  
Harvey E Indyk ◽  
Bjorn S Persson ◽  
Malin C B Caselunghe ◽  
Anna Moberg ◽  
Enrico L Filonzi ◽  
...  
Keyword(s):  
Protein Binding ◽  
Vitamin B12 ◽  
Binding Assay ◽  
Interaction Analysis ◽  
Optical Biosensor ◽  
Assay Method ◽  
Analytical Technique ◽  
Protein Binding Assay ◽  
Relative Standard

Abstract Biomolecular interaction analysis was evaluated for the automated determination of vitamin B12 in a range of foods. The analytical technique was configured as a biosensor-based, nonlabeled inhibition protein-binding assay using nonintrinsic R-protein. Sample extraction conditions were optimized, and both ligand specificity and nonspecific binding considerations were evaluated. Performance parameters included a quantitation range of 0.08–2.40 ng/mL, recoveries of 89–106%, agreement against assigned reference values for 3 independent certified food reference materials, and a mean between-laboratory reproducibility relative standard deviation of 4.9%. The proposed method was compared with reference microbiological and radioisotope protein-binding methods for a range of food samples. A wide selection of milks, infant formulas, meats, and liver were evaluated for their vitamin B12 content. The influence of season was studied in herd milk, early lactation was followed for a single animal, and the cobalamin content of bovine, caprine, and ovine milks was compared.

scholarly journals Effect of probiotic fermented dairy products on incidence of respiratory tract infections: a systematic review and meta-analysis of randomized clinical trials

2021 ◽  
Vol 20 (1) ◽  
Author(s):  
Kamil Rashidi ◽  
Bahman Razi ◽  
Mina Darand ◽  
Azadeh Dehghani ◽  
Parisa Janmohammadi ◽  
...  
Keyword(s):  
Respiratory Tract ◽  
Protective Effect ◽  
Dairy Products ◽  
Respiratory Tract Infections ◽  
Randomized Clinical Trials ◽  
Meta Analysis ◽  
Total Sample ◽  
Fermented Dairy Products ◽  
Tract Infections ◽  
Fermented Dairy

Abstract 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.

Identification of L. casei and L. rhamnosus in the dairy products using Real-Time PCR assay

2015 ◽  
Vol 4 (5) ◽  
pp. 222-225
Author(s):  
K. G. Li ◽  
G. P. Pogossian ◽  
A. K. Moldagulova ◽  
E. E. Bekenova ◽  
A. Abdikadirova ◽  
...  
Keyword(s):  
Real Time ◽  
Real Time Pcr ◽  
Dairy Products ◽  
Production Control ◽  
High Efficiency ◽  
High Specificity ◽  
Industrial Test ◽  
Fermented Dairy Products ◽  
Species Specific ◽  
Fermented Dairy

  Lactobacilli are essential and important biological objects used in food pro-duction and medicine. One of the sufficient problems is fast, reliable and highly specific identification of lactobacilli in the scientific research and cur-rent production control. We represent two species-specific real-time PCR in the present study to discriminate L. rhamnosus and L. casei basing on the unique peptidoglycan-hydrolase genes p40 and p75 respectively. PCR pri-mers and probes were designed to provide high specificity discrimination via high temperature of PCR annealing stage. High efficiency of the reactions is provided by the size of amplified DNA fragments minimization. Reliable re-producibility of the target sequences amplification and fluorescence detec-tion provide a basis for the future creation of industrial test-systems for op-erational control in the production of fermented dairy products.

Invited review: Potential antiobesity effect of fermented dairy products

2021 ◽  
Vol 104 (4) ◽  
pp. 3766-3778
Author(s):  
Carmen G. Manzanarez-Quín ◽  
Lilia M. Beltrán-Barrientos ◽  
Adrián Hernández-Mendoza ◽  
Aarón F. González-Córdova ◽  
Belinda Vallejo-Cordoba
Keyword(s):  
Dairy Products ◽  
Fermented Dairy Products ◽  
Fermented Dairy
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