Antifungal and antioxidant activity of two essential oils and Lactococcus lactis subsp. lactis extract on selected Iranian white cheese‐contaminating fungi

2022 ◽  
Author(s):  
Asiyeh Shojaee ◽  
Seyed AmirAli Anvar ◽  
Hassan Hamedi ◽  
Nakisa Sohrabi Haghdoost ◽  
Shilan Bahmani
Keyword(s):  
Antioxidant Activity ◽  
Essential Oils ◽  
Lactococcus Lactis ◽  
Lactococcus Lactis Subsp ◽  
White Cheese

Antioxidant activity of phosphorylated exopolysaccharide produced by Lactococcus lactis subsp. lactis

2013 ◽  
Vol 97 (2) ◽  
pp. 849-854 ◽  
Author(s):  
Yuxing Guo ◽  
Daodong Pan ◽  
Yangying Sun ◽  
Lingying Xin ◽  
Hua Li ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Lactococcus Lactis ◽  
Lactococcus Lactis Subsp

scholarly journals In Vitro Probiotic and Antioxidant Potential of Lactococcus lactis subsp. cremoris LL95 and Its Effect in Mice Behaviour

Nutrients ◽  
2019 ◽  
Vol 11 (4) ◽  
pp. 901 ◽  
Author(s):  
Juliana B. Ramalho ◽  
Melina B. Soares ◽  
Cristiano C. Spiazzi ◽  
Diogo F. Bicca ◽  
Vanessa M. Soares ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Lactococcus Lactis ◽  
Forced Swim Test ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Probiotic Properties ◽  
Gut Health ◽  
Antioxidant Power ◽  
Lactococcus Lactis Subsp ◽  
Immobility Time

The composition of intestinal microbiota is widely believed to not only affect gut health but also influence behaviour. This study aimed to evaluate the probiotic characteristics, antioxidant activity, and antidepressant- and anxiolytic-like activities of Lactococcus lactis subsp. cremoris LL95. This strain showed probiotic properties such as resistance in a simulated gastric tract model and survival at different concentrations of NaCl and bile salts. Moreover, antioxidant activity of LL95 was demonstrated through DPPH radical scavenging activity, scavenging of ABTS•+ radical and ferric ion reducing antioxidant power (FRAP) assays. Female C57BL/6 mice received LL95 orally at a dose of 109 UFC/day for 28 days. LL95 improved depressive- and anxiety-like behaviour, demonstrated by decreased immobility time in the tail suspension test and forced swim test and increased per cent of time spent in the open arms on the elevated plus maze. These findings indicate the potential antioxidant activity of LL95 and its role in behaviour, suggesting that probiotic may have therapeutic applications.

scholarly journals High Levels of Major Components and Antioxidant Activity of Fermented Tea Treated with Lactococcus lactis subsp. cremoris

2020 ◽  
pp. 52-60
Author(s):  
Kieko Saito ◽  
Yoriyuki Nakamura
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Lactococcus Lactis ◽  
Physiological Function ◽  
Tea Leaves ◽  
High Quality ◽  
Food Material ◽  
Lactococcus Lactis Subsp ◽  
The World ◽  
Major Amino Acid

Tea is a popular drink all over the world and has been attracting attention for its beneficial health effects. We developed a fermented tea by processing it with an exopolysaccharides-producing lactic acid bacterium, Lactococcus lactis subsp. cremoris, in order to manufacture high-quality tea with a physiological function. Lactococcus lactis subsp. cremoriswas added to tea leaves (Camellia sinensis) and fermented for two weeks. To examine the progress of fermentation, we determined the change in pH as well as the contents of ascorbic acid and folic acid in the extract of leaves. Decreases in ascorbic and folic acids were identified, but pH only slightly changed during fermentation, showing a slower development of fermentation with lactic acid bacteria. Furthermore, we analyzed the extract’s components, such as catechins, amino acids, including theanine as the major amino acid, and caffeine. Although there were some fluctuations in contents, no significant change was seen over a period of two weeks. Fermentation had no effect on the degradation of these components, suggesting that they may be relatively stable. To investigate a potential physiological function, antioxidant activity was measured using 1,1-Diphenyl-2-picryl-hydrazyl, (DPPH). Consequently, the results showed that the activity of the extracts was unaffected by fermentation until the seventh day, when it began to increase. Our results suggested that the fermented tea developed in this study, which maintained its key components of catechins, theanine and caffeine, exhibit a physiological function as a processed tea and a novel food material.

Evaluation of antioxidant and antimicrobial activity of Ziziphora ‎clinopodiodes essential oil eluted at different times

2020 ◽  
Vol 16 ◽  
Author(s):  
Mojgan Alizadeh ◽  
Akram Arianfar ◽  
Ameneh Mohammadi
Keyword(s):  
Antimicrobial Activity ◽  
Antioxidant Activity ◽  
Essential Oil ◽  
Essential Oils ◽  
Antioxidant Activities ◽  
Positive Control ◽  
Essential Oil Composition ◽  
Oil Composition ◽  
Citronellic Acid ◽  
Antimicrobial And Antioxidant Activity

Objective: Ziziphora clinopodioides is an edible medicinal plant belongs to the Labiatae family that widespread all over Iran. It used as culinary and also in cold and cough treatments in Iran. The aim of present work was to evaluate the effect of different timeframes during the hydrodistillation on essential oil composition, antimicrobial and antioxidant activity. Materials and Methods: The essential oil of Z. clinopodiodes was extracted via hydrodistillation with Clevenger apparatus. The fractions of essential oil were captured at 6 times from the beginning of the distillation: (10, 20, 60, 120, 180 and 240 min). The fractions of essential oil were analyzed by GC/MS and their antibacterial, antifungal and antioxidant activities were studied by Disk - well diffusion and DPPH methods respectively. Results: Six distillation times and whole essential oil were captured during the hydrodistillation. Essential oil yield dropped off significantly during distillation progressed (1.0% for 10 min and 0.025 for 240 min). 1,8 Cineol, Isomenthone, Pulegone, Piperitenone and Citronellic acid were major compounds in fractions and they were affected by distillation times. Pulegone was major compound in all of essential oils. In antioxidant activity assay, whole essential oil was stronger than was stronger than positive control and fractions of essential oil, because of higher levels of Isomenthone, Piperitenone and Citronellic acid. Strongest antimicrobial activity against S. aureus, E. coli and C. albicans was observed from 10 min fraction. Conclusion: Our results indicated that distillation time can create essential oils with specific properties and we can achieve to more efficient essential oil in short times.

Growth, nisA Gene Expression, and In Situ Activity of Novel Lactococcus lactis subsp. cremoris Costarter Culture in Commercial Hard Cheese Production

2017 ◽  
Vol 80 (12) ◽  
pp. 2137-2146 ◽  
Author(s):  
Dimitrios Noutsopoulos ◽  
Athanasia Kakouri ◽  
Eleftheria Kartezini ◽  
Dimitrios Pappas ◽  
Efstathios Hatziloukas ◽  
...  
Keyword(s):  
Gene Expression ◽  
Lactococcus Lactis ◽  
Starter Culture ◽  
Fold Increase ◽  
Raw Milk ◽  
Good Growth ◽  
Lactococcus Lactis Subsp ◽  
Quantitative Expression ◽  
Hard Cheese

ABSTRACT This study evaluated in situ expression of the nisA gene by an indigenous, nisin A–producing (NisA+) Lactococcus lactis subsp. cremoris raw milk genotype, represented by strain M78, in traditional Greek Graviera cheeses under real factory-scale manufacturing and ripening conditions. Cheeses were produced with added a mixed thermophilic and mesophilic commercial starter culture (CSC) or with the CSC plus strain M78 (CSC+M78). Cheeses were sampled after curd cooking (day 0), fermentation of the unsalted molds for 24 h (day 1), brining (day 7), and ripening of the brined molds (14 to 15 kg each) for 30 days in a fully controlled industrial room (16.5°C; 91% relative humidity; day 37). Total RNA was directly extracted from the cheese samples, and the expression of nisA gene was evaluated by real-time reverse transcription PCR (qRT-PCR). Agar overlay and well diffusion bioassays were correspondingly used for in situ detection of the M78 NisA+ colonies in the cheese agar plates and antilisterial activity in whole-cheese slurry samples, respectively. Agar overlay assays showed good growth (>8 log CFU/g of cheese) of the NisA+ strain M78 in coculture with the CSC and vice versa. The nisA expression was detected in CSC+M78 cheese samples only, with its expression levels being the highest (16-fold increase compared with those of the control gene) on day 1, followed by significant reduction on day 7 and almost negligible expression on day 37. Based on the results, certain intrinsic and mainly implicit hurdle factors appeared to reduce growth prevalence rates and decrease nisA gene expression, as well as the nisin A–mediated antilisterial activities of the NisA+ strain M78 postfermentation. To our knowledge, this is the first report on quantitative expression of the nisA gene in a Greek cooked hard cheese during commercial manufacturing and ripening conditions by using a novel, rarely isolated, indigenous NisA+ L. lactis subsp. cremoris genotype as costarter culture.

Location and characterization of aminopeptidase N in Lactococcus lactis subsp. cremoris HP

1992 ◽  
Vol 37 (1) ◽  
pp. 46-54 ◽  
Author(s):  
Fred A. Exterkate ◽  
Marian de Jong ◽  
Gerrie J. C. M. de Veer ◽  
Ronald Baankreis
Keyword(s):  
Lactococcus Lactis ◽  
Aminopeptidase N ◽  
Lactococcus Lactis Subsp

Lactococcus lactis subsp. cremoris FC alleviates symptoms of colitis induced by dextran sulfate sodium in mice

2009 ◽  
Vol 9 (12) ◽  
pp. 1444-1451 ◽  
Author(s):  
Yosuke Nishitani ◽  
Takeshi Tanoue ◽  
Katsushige Yamada ◽  
Tsukasa Ishida ◽  
Masaru Yoshida ◽  
...  
Keyword(s):  
Lactococcus Lactis ◽  
Dextran Sulfate ◽  
Dextran Sulfate Sodium ◽  
Lactococcus Lactis Subsp
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