Effect of curing conditions and Lactobacillus casei CRL705 on the hydrolysis of meat proteins

Abstract Neoprene polymer chains are cross-linked between active chlorine sites on the chains. There are two types of active sites of different reactivity. It is necessary to use more vigorous curing conditions to actuate the less reactive chlorine. The polymer develops cross-links while aging as a latex as well as during cure, and the decline of tensile strength with latex age may be inversely correlated with the amount of cross-linking during aging. The decline of tensile strength can be prevented by compounding with bis (diethylthiocarbamyl) disulfide. The calculations of the swelling data are not so complete as might be desired, primarily because of difficulty of measuring and interpreting the molecular weight of high-conversion polymers and to some uncertainty in determining μ. It is felt that the qualitative observations are justified, and that they serve to define both the technically important effect of film structure on tensile strength and the mechanism of cure.

Download Full-text

The glycolipids of Lactobacillus casei A.T.C.C. 7469

Biochemical Journal ◽

10.1042/bj1070491 ◽

1968 ◽

Vol 107 (4) ◽

pp. 491-496 ◽

Cited By ~ 22

Author(s):

N. Shaw ◽

K. Heatherington ◽

J Baddiley

Keyword(s):

Fatty Acids ◽

Lactobacillus Casei ◽

Octadecenoic Acid ◽

Deae Cellulose ◽

Minor Component ◽

Gas Liquid Chromatography ◽

Chloroform Methanol ◽

Hydrolysis Of ◽

Lactobacillic Acid ◽

Acetate Form

1. The lipids were extracted from Lactobacillus casei A.T.C.C. 7469 with chloroform–methanol mixtures. The glycolipids were obtained by chromatography on silicic acid and DEAE-cellulose (acetate form). 2. Hydrolysis of the glycolipids with alkali gave two glycerol glycosides and a mixture of fatty acids. 3. The glycosides were separated and their structures elucidated. The major component was O-α-d-galactopyranosyl-(1→2)-O-α-d-glucopyranosyl-(1→1)-glycerol and the minor component O-α-d-glucopyranosyl-(1→6)-O-α-d-galactopyranosyl-(1→2)-O-α-d-glucopyranosyl-(1→1)-glycerol. 4. Analysis of the fatty acids by gas–liquid chromatography showed that they were predominantly palmitic acid, octadecenoic acid and lactobacillic acid.

Download Full-text

Aplicación Biotecnológica En La Obtención De Un Simbiótico Encapsulado A Base De Diferentes Niveles De Inulina Y (Lactobacillus Casei)/Biotechnological Application in Obtaining a Simbiotic Encapsulated by Different Levels of (Lactobacillus Casei) and Inu

KnE Engineering ◽

10.18502/keg.v5i2.6239 ◽

2020 ◽

Author(s):

Sandra Paola ◽

Silva Puzma ◽

Cesar Iván ◽

Flores Mancheno ◽

Iván Patricio ◽

...

Keyword(s):

Spray Drying ◽

Lactobacillus Casei ◽

Experimental Unit ◽

Unit Size ◽

Drying Method ◽

Biotechnological Application ◽

High Concentration ◽

Atomization Process ◽

Hydrolysis Of ◽

Different Levels

En los Laboratorios de Biotecnología de la Facultad de Ciencias de la Escuela Superior Politécnica de Chimborazo y de la Universidad Técnica Particular de Loja, se evaluó la combinación de 6 tipos de simbióticos encapsulados mediante el método Spray Drying, aplicando para cada uno un diseño completamente al azar en arreglo bifactorial, con 10 repeticiones por tratamiento y un tamaño de unidad experimental de 200 ml, utilizando (50, 100 y 150) mg de (Lactobacillus casei) combinados con (40 y 80) mg de Inulina, determinándose estadísticamente la mejor combinación con 150 mg de (Lactobacillus casei) y 80 mg de Inulina ya que presentó una mayor cantidad de bacterias ácido lácticas 2.99 E+06 UFC/g, en tanto que en el proceso de atomización se reportó una disminución de estas frente al conteo inicial debido a que la Inulina actúa como tampón frente a lo elevados ∘Brix de la biomasa resultado de la alta concentración de maltodextrina (1:3), mientras que por efecto del material encapsulante que es obtenido por hidrolisis de almidón la densidad se encuentra en una media de 0.66 g/ml que es relativamente bajo y un pH dentro de los rangos de neutralidad, además se observó que las variables de estudio no tuvieron una influencia frente a la adición cantidades inulina si no por otros factores antes mencionados, por lo que se recomienda realizar micrografía eléctrica de barrido (E-SEM) de los polvos para profundizar en el análisis y de igual manera la utilizar la micro encapsulación en distintas matrices alimentarias. In the Biotechnology Laboratories of the Faculty of Sciences of the Higher Polytechnic School of Chimborazo and of the Private Technical University of Loja, the combination of 6 types of symbiotic encapsulated by the Spray Drying method was evaluated, applying for each one a completely chance in a bifactorial arrangement, with 10 repetitions per treatment and an experimental unit size of 200 ml, using (50, 100 and 150) mg of (Lactobacillus casei) combined with (40 and 80) mg of Inulin, statistically determining the best combination with 150 mg of (Lactobacillus casei) and 80 mg of Inulin since it presented a greater quantity of lactic acid bacteria 2.99 E + 06 CFU / g, while in the atomization process a decrease of these compared to the initial count was reported due to that Inulin acts as a buffer against the high ∘Brix of the biomass resulting from the high concentration of maltodextrin (1: 3), while by effect of the encapsulant material that is obtained by hydrolysis of starch the density is found in an average of 0.66 g / ml that is relatively low and a pH within the ranges of neutrality, in addition it was observed that the study variables did not have an influence on the addition of inulin amounts if not by other factors mentioned above, so it is recommended to perform scanning electric micrography (E-SEM) of the powders to deepen the analysis and in the same way to use the micro encapsulation in different dietary matrices. Palabras claves: Simbiótico, Encapsulamiento, Lactobacillus casei, Inulina. Keywords: Symbiotic, Encapsulation, Lactobacillus casei, Inulin.

Download Full-text

Hydrolysis of κ-casein in solution by chymosin, plasmin, trypsin and Lactobacillus -proteinases

Agricultural and Food Science ◽

10.23986/afsci.72674 ◽

1993 ◽

Vol 2 (6) ◽

pp. 489-496 ◽

Cited By ~ 1

Author(s):

Anne Pihlanto-Leppälä ◽

Eero Pahkala ◽

Veijo Antila

Keyword(s):

Proteolytic Activity ◽

Lactobacillus Casei ◽

Terminal Region ◽

Lactobacillus Helveticus ◽

Cell Free Extract ◽

Enzyme Substrate ◽

A Cell ◽

Substrate Ratio ◽

Almost All ◽

Hydrolysis Of

The aim of this study was to examine the enzymatic hydrolysis of κ-casein by isolating and identifying the released peptides. The enzymes employed in the study were chymosin, plasmin and trypsin, as well as a cell-free extract from three Lactobacillus helveticus and nine Lactobacillus casei strains. The findings showed that the bond most sensitive to the proteolytic activity of chymosin was the Phe 105-Met 106. After 24 hours of hydrolysis a few other bonds in the casein macropeptide were also cleaved. Plasmin was found to have weak proteolytic activity under the conditions of this study. When the enzyme-substrate ratio was raised from 1:200 to 1:50, a few peptides were released from the N-terminal region. Trypsin was found to hydrolyze several κ-casein bonds, and peptides were released from almost all regions of the protein. The proteases of Lactobacillus had less effect than chymosin, plasmin or trypsin. The strains could be divided into three categories. L. helveticus strains had activity on bonds in the mid-section and C-terminal region, L. casei strains EB, P3, P8 and A 1 had activity on bonds in the N- and C-terminal regions, while L. casei A5 and M9 had activity only on bonds in the C-terminal region.

Download Full-text

Synbiotic Functional Malt Beverage Supplemented with Inulin and Probiotic Strains

Current Nutrition & Food Science ◽

10.2174/1573401315666191209145851 ◽

2020 ◽

Vol 16 (7) ◽

pp. 1098-1105

Author(s):

Nayereh Zakipour ◽

Leila R. Nasiraie ◽

Amir M. Mortazavian ◽

Nasim Khorshidian ◽

Sara Sohrabvandi

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Lactobacillus Casei ◽

Phenolic Content ◽

Ethanol Concentration ◽

Antioxidant Properties ◽

Chemical Properties ◽

Total Phenolic ◽

Probiotic Strains ◽

Hydrolysis Of

Background: Cereal-based beverages can provide essential nutrients and phytochemicals as well as being suitable carriers for probiotics. Prebiotic ingredients present in grains or incorporated into beverages can improve the growth of probiotics leading to the emergence of functional synbiotic beverages. Objective: This study aimed to produce a malt-based synbiotic beverage containing inulin as a prebiotic and three strains of probiotics and evaluate its physiochemical and antioxidant properties during storage. Methods: A synbiotic malt beverage containing 2.25% inulin and 2.25% sucrose with three probiotic strains including Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum was produced and its chemical properties, antioxidant activity, total phenolic compounds and viability of probiotics were determined during 28 days of storage. Results: The results showed that although the viability of probiotic bacteria in synbiotic malt beverage was decreased during refrigerated storage, it remained above 107 cfu/mL. The lowest and the highest viability was observed in the case of L. acidophilus and L. plantarum, respectively after 28 days of storage. pH, brix and total sugar decreased due to probiotic growth and activity. Ethanol concentration increased, but was lower than 0.1% in all samples and thus the final product can be considered as non-alcoholic. Moreover, the content of phenolic compounds was increased in samples with probiotics due to the hydrolysis of glycosylic phenolic compounds and the generation of free phenolic compounds. The samples containing L. casei presented the highest total phenolic content followed by L. acidophilus and L. plantarum, respectively. Malt beverages containing L. casei showed the highest antioxidant activity followed by samples with L. acidophilus and L. plantarum. Conclusion: It can be concluded that proper probiotic strains besides inulin as a prebiotic can be used for the development of a functional synbiotic malt beverage with high phenolic content and antioxidant activity.

Download Full-text

Inulinase Activity of Extracellular Protein of Lactobacillus casei AP in Different Growth Conditions

Key Engineering Materials ◽

10.4028/www.scientific.net/kem.840.101 ◽

2020 ◽

Vol 840 ◽

pp. 101-106

Author(s):

Nur Kusmiyati ◽

Sunarti Sunarti ◽

Tutik Dwi Wahyuningsih ◽

Widodo Widodo

Keyword(s):

Lactobacillus Casei ◽

Growth Conditions ◽

Extracellular Protein ◽

Optimum Activity ◽

Inulinase Activity ◽

Hydrolysis Of

Inulinase is an enzyme that catalyzes the reaction involving the hydrolysis of inulin into fructose and/or small fructooligosaccharides by cutting the β-2,1 terminal. The present study aimed to determine the inulolytic activity of extracellular inulinase, extracted from L. casei AP, when grown under different conditions. Extracellular inulinase was extracted from the growth supernatant of L. casei AP, following which the extract was subjected to the qualitative inulinase test; inulinase activity was determined under growth conditions involving different combinations of pH and temperature. The results showed that L. casei AP had inulinolytic ability; therefore, it degraded inulin both in inulin media and inulin extract. The optimum activity of inulinase occurred at the combination of a temperature of 41 °C and pH of 5, with the activity of 20.53 in inulin media and 17.73 in inulin extract.

Download Full-text

Enzymatic deconjugation of erythrocyte polyglutamyl folates during preparation for folate assay: investigation with reversed-phase liquid chromatography

Clinical Chemistry ◽

10.1093/clinchem/42.11.1847 ◽

1996 ◽

Vol 42 (11) ◽

pp. 1847-1854 ◽

Cited By ~ 25

Author(s):

C M Pfeiffer ◽

J F Gregory

Keyword(s):

Ascorbic Acid ◽

Whole Blood ◽

Lactobacillus Casei ◽

Reversed Phase ◽

Sodium Ascorbate ◽

Reversed Phase Liquid Chromatography ◽

Total Conversion ◽

Phase Liquid ◽

Hydrolysis Of

Abstract Erythrocyte (RBC) folates occur mainly as 5-methyltetrahydrofolate polyglutamates. Determination of RBC folate concentration requires an initial deconjugation of these polyglutamates. In this study, existing HPLC methods were adapted to investigate the rate and extent of this deconjugation process. The action of endogenous plasma pteroyl-polyglutamate hydrolase activity was strongly affected by the conditions of sample preparation, with pH of the incubation mixture more critical to effective deconjugation than incubation time. Dilution of whole blood with 10 g/L ascorbic acid yielded fast hydrolysis of long-chain polyglutamates, and total conversion to 5-methyltetrahydrofolate monoglutamate occurred after 90 min of incubation at 37 degrees C. In contrast, dilution of whole blood with 10 g/L sodium ascorbate, with up to 90 min of incubation at 37 degrees C, yielded a mixture of polyglutamates of 5-methyltetrahydrofolate (glun = 1-8). As documented by direct HPLC analysis and in concurrent assays with Lactobacillus casei, acidification provided by ascorbic acid can have dramatic effects on the measurement of RBC folates.

Download Full-text