scholarly journals Changes in active compounds and biological activities during fermentation of soy-powder milk by the mixtures of probiotics lactic acid bacteria

2020 ◽  
Vol 27 (6) ◽  
pp. 769-780
Author(s):  
Chung Eun Hwang ◽  
Du Yong Cho ◽  
Jin Hwan Lee ◽  
Dong Hee Lee ◽  
Kye Man Cho
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Biological Activities ◽  
Active Compounds ◽  
Powder Milk ◽  
Soy Powder

scholarly journals Co-Microencapsulation of Anthocyanins from Black Currant Extract and Lactic Acid Bacteria in Biopolymeric Matrices

Molecules ◽  
2020 ◽  
Vol 25 (7) ◽  
pp. 1700 ◽  
Author(s):  
Iuliana Maria Enache ◽  
Aida Mihaela Vasile ◽  
Elena Enachi ◽  
Vasilica Barbu ◽  
Nicoleta Stănciuc ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Biological Activities ◽  
Biologically Active Compounds ◽  
Biologically Active ◽  
Confocal Laser ◽  
In Vitro Digestibility ◽  
Black Currant ◽  
Active Compounds ◽  
Food Ingredients

Anthocyanins from black currant extract and lactic acid bacteria were co-microencapsulated using a gastro-intestinal-resistant biocomposite of whey protein isolate, inulin, and chitosan, with an encapsulation efficiency of 95.46% ± 1.30% and 87.38% ± 0.48%, respectively. The applied freeze-drying allowed a dark purple stable powder to be obtained, with a satisfactory content of phytochemicals and 11 log colony forming units (CFU)/g dry weight of powder (DW). Confocal laser microscopy displayed a complex system, with several large formations and smaller aggregates inside, consisting of biologically active compounds, lactic acid bacteria cells, and biopolymers. The powder showed good storage stability, with no significant changes in phytochemicals and viable cells over 3 months. An antioxidant activity of 63.64 ± 0.75 mMol Trolox/g DW and an inhibitory effect on α-amylase and α-glucosidase of 87.10% ± 2.08% and 36.96% ± 3.98%, respectively, highlighted the potential biological activities of the co-microencapsulated powder. Significantly, the in vitro digestibility profile showed remarkable protection in the gastric environment, with controlled release in the intestinal simulated environment. The powder was tested by addition into a complex food matrix (yogurt), and the results showed satisfactory stability of biologically active compounds when stored for 21 d at 4 °C. The obtained results confirm the important role of microencapsulation in ensuring a high degree of protection, thus allowing new approaches in developing food ingredients and nutraceuticals, with enhanced functionalities.

scholarly journals Persistence and Effect of a Multistrain Starter Culture on Antioxidant and Rheological Properties of Novel Wheat Sourdoughs and Bread

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1258 ◽  
Author(s):  
Rossana Sidari ◽  
Alessandra Martorana ◽  
Clotilde Zappia ◽  
Antonio Mincione ◽  
Angelo Maria Giuffrè
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Rheological Properties ◽  
Phenolic Content ◽  
Starter Culture ◽  
Plant Production ◽  
The Novel ◽  
Active Compounds ◽  
Textural Parameters ◽  
Improved Characteristics

Food consumers make decisions primarily on the basis of a product’s nutritional, functional, and sensorial aspects. In this context, this study evaluated the persistence in sourdough of a multistrain starter culture from laboratory to bakery plant production and the effect of the starter on antioxidant and rheological properties of sourdoughs and derived bread. Lactobacillus sanfranciscensis B450, Leuconostoc citreum B435, and Candida milleri L999 were used as a multispecies starter culture to produce a sourdough subsequently used to modify two traditional sourdoughs to make novel bread with improved health and rheological properties. Both these novel bakery sourdoughs showed the persistence of L. sanfranciscensis B450 and C. milleri L999, and showed a significantly different lactic acid bacteria (LAB) concentration from the traditional sourdoughs. The novel sourdough PF7 M had a higher phenolic content (170% increase) and DPPH (8% increase) than the traditional bakery sourdough PF7 F. The novel sourdough PF9 M exhibited an improvement in textural parameters. Further research would be useful on the bioavailability of bio-active compounds to obtain bread with improved characteristics.

scholarly journals Lactic acid bacteria: promising supplements for enhancing the biological activities of kombucha

SpringerPlus ◽  
2015 ◽  
Vol 4 (1) ◽  
Author(s):  
Nguyen Khoi Nguyen ◽  
Ngan Thi Ngoc Dong ◽  
Huong Thuy Nguyen ◽  
Phu Hong Le
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Biological Activities

scholarly journals Biological Activities of Solid-fermentation Garlic with Lactic Acid Bacteria

2016 ◽  
Vol 26 (4) ◽  
pp. 446-452 ◽  
Author(s):  
Jung-Bok Lee ◽  
Woo-Hong Joo ◽  
Gi-Seok Kwon
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Biological Activities ◽  
Solid Fermentation

Comparison of biological activities in Sargassum siliquanstrum fermented by isolated lactic acid bacteria

2015 ◽  
Vol 20 (2) ◽  
pp. 341-348 ◽  
Author(s):  
Sol-Ji Lee ◽  
Dong-Geun Lee ◽  
Seong-Hwan Park ◽  
Mihyang Kim ◽  
Chang-Suk Kong ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Biological Activities

scholarly journals Bioprospecting for Bioactive Peptide Production by Lactic Acid Bacteria Isolated from Fermented Dairy Food

Fermentation ◽  
2019 ◽  
Vol 5 (4) ◽  
pp. 96 ◽  
Author(s):  
Davide Tagliazucchi ◽  
Serena Martini ◽  
Lisa Solieri
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Biological Activities ◽  
Milk Proteins ◽  
Fermented Food ◽  
Microbial Conversion ◽  
Dairy Food ◽  
Health Promoting ◽  
Sensorial Attributes ◽  
Fermented Dairy

With rapidly ageing populations, the world is experiencing unsustainable healthcare from chronic diseases such as metabolic, cardiovascular, neurodegenerative, and cancer disorders. Healthy diet and lifestyle might contribute to prevent these diseases and potentially enhance health outcomes in patients during and after therapy. Fermented dairy foods (FDFs) found their origin concurrently with human civilization for increasing milk shelf-life and enhancing sensorial attributes. Although the probiotic concept has been developed more recently, FDFs, such as milks and yoghurt, have been unconsciously associated with health-promoting effects since ancient times. These health benefits rely not only on the occurrence of fermentation-associated live microbes (mainly lactic acid bacteria; LAB), but also on the pro-health molecules (PHMs) mostly derived from microbial conversion of food compounds. Therefore, there is a renaissance of interest toward traditional fermented food as a reservoir of novel microbes producing PHMs, and “hyperfoods” can be tailored to deliver these healthy molecules to humans. In FDFs, the main PHMs are bioactive peptides (BPs) released from milk proteins by microbial proteolysis. BPs display a pattern of biofunctions such as anti-hypertensive, antioxidant, immuno-modulatory, and anti-microbial activities. Here, we summarized the BPs most frequently encountered in dairy food and their biological activities; we reviewed the main studies exploring the potential of dairy microbiota to release BPs; and delineated the main effectors of the proteolytic LAB systems responsible for BPs release.

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