scholarly journals Use of α-Lactalbumin and Caseinoglycomacropeptide as Biopeptide Precursors and as Functional Additives in Milk Beverages Fermented by L. helveticus

2021 ◽  
Vol 2021 ◽  
pp. 1-15
Author(s):  
Katarzyna Skrzypczak ◽  
Emilia Fornal ◽  
Dorota Domagała ◽  
Waldemar Gustaw ◽  
Ewa Jabłońska-Ryś ◽  
...  
Keyword(s):  
Fermented Milk ◽  
Lactobacillus Helveticus ◽  
Biologically Active ◽  
Bacterial Strains ◽  
Inhibitory Effects ◽  
Active Peptides ◽  
Functional Additives ◽  
Health Promoting ◽  
Positive Effect ◽  
Fermented Products

The objective of this investigation was to verify whether biologically active peptides (BAPs) could be obtained from water solutions of α-lactalbumin (α-la) and caseinoglycomacropeptide (CGMP) through an application of the new Lactobacillus helveticus strains. Also, the aim of this research was to determine the influence of addition of the analyzed protein preparations to milk subjected to fermentation by tested bacterial strains on the physicochemical properties of obtained milk beverages. The results indicate that CGMP is a more preferable source for the production of BAPs by the test bacteria than α-la. The antihypertensive and ACE inhibitory effects were the most widespread bioactivities among the detected BAPs. α-la containing fermented milk beverages had higher values of springiness, gumminess, chewiness, and resilience than analogous products containing CGMP, while CGMP-supplemented fermented products exhibited higher values of the hardness parameter. The highest values of hardness ( 0.416 ± 0.05  N) were recorded for beverages fermented by DSMZ containing the addition of CGMP, while the lowest value of this parameter ( 0.186 ± 0.06  N) was noted for products containing α-la and fermented by B734. Moreover, CGMP-containing fermented products were characterized by a generally higher value of the proteolysis index (PI) than analogous variants containing α-la. The use of analyzed strains and the selected protein preparations has a positive effect on the texture of fermented milk beverages and might contribute to an increase in the health-promoting potential of such products.

scholarly journals JUSTIFICATION OF THE WAREHOUSE OF FERMENTED PRODUCTS USING VEGETABLE FILLERS

2020 ◽  
pp. 126-134
Author(s):  
Alla Solomon ◽  
Yurii Polievoda
Keyword(s):  
Bacterial Flora ◽  
Correct Choice ◽  
Fermented Milk ◽  
Biologically Active ◽  
Technological Parameters ◽  
High Productivity ◽  
Normal Bacterial Flora ◽  
Flour Basis ◽  
Taxonomic Groups ◽  
Fermented Products

To create fermented products, it is necessary to determine the composition of highly efficient cultures of microorganisms, which, along with high productivity, have a high and diverse biochemical activity. The correct choice of biologically active strains of bifido- and lacto cultures for the production of fermented dairy products allows to obtain a quality that meets the requirements of regulatory documents. One of the promising areas of fermented milk fermented products is the development of complex yeasts based on consortia of probiotic bacteria of different taxonomic groups, which are more resistant to adverse environmental factors and have higher activity compared to yeasts made using pure monocultures. The selection criteria for strains for fermentation compositions are their biological activity, ie the ability to provide the predicted functional effect on the human body, as well as technological parameters that will obtain dessert fermented milk products with certain physicochemical and rheological properties. The article scientifically researches and substantiates the composition of pro- and prebiotics, the influence of the bifidostimulating component and the stabilizing system on the quality indicators of fermented dessert products, developed technologies of sour milk desserts based on a consortium of bifidobacteria and lactobacilli. Since milk is an unfavorable environment for the development of most microorganisms - representatives of the normal bacterial flora of the human gastrointestinal tract and does not contain low molecular weight compounds necessary for the development of microorganisms, and most bacteria of the genus Lactobacillus, Lactococcus and Bifidobacterium are obligate in milk oxygen, they develop very slowly in milk. The conducted researches allowed to develop recipes and technologies of production of fermented desserts on milk and milk-flour basis, with the use of bifidobacteria and lactobacilli, as well as bifidostimulants, structurants and fruit - berry fillers, which retain high biological value, delicate texture, taste and aroma for 15 days.

scholarly journals Health Benefits and Chemical Composition of Matcha Green Tea: A Review

Molecules ◽  
2020 ◽  
Vol 26 (1) ◽  
pp. 85
Author(s):  
Joanna Kochman ◽  
Karolina Jakubczyk ◽  
Justyna Antoniewicz ◽  
Honorata Mruk ◽  
Katarzyna Janda
Keyword(s):  
Chemical Composition ◽  
Green Tea ◽  
Health Benefits ◽  
Growth Period ◽  
Biologically Active ◽  
Physical And Mental Health ◽  
Beneficial Effects ◽  
Regular Consumption ◽  
Health Promoting ◽  
Positive Effect

Japanese matcha is a type of powdered green tea, grown in a traditional way. Shading of the plants during the growth period enhances the processes of synthesis and accumulation of biologically active compounds, including theanine, caffeine, chlorophyll and various types of catechins. Green tea contains four main catechins, i.e., (−)-epicatechin (EC), (−)-epicatechin-3-gallate (ECG), (−)-epigallocatechin (EGC) and (−)-epigallocatechin-3-gallate (EGCG), of which the latter is the most active and abundant and matcha is their best condensed source. Due to its unique chemical composition and prized flavour, which sets it apart from other tea beverages, it is considered the highest quality tea. Its health-promoting properties are attributed to the high content of antioxidant and anti-inflammatory substances. Studies confirming the high antioxidant potential of tea beverages claim that it originates from the considerable content of catechins, a type of phenolic compound with beneficial effects on human health. Due to its potential for preventing many diseases and supporting cognitive function, regular consumption of matcha may have a positive effect on both physical and mental health. The aim of this review was to compile the health benefits of matcha tea. It is the first such review to be undertaken, and presents its main bioactive compounds in a systematic manner.

Persistent infection by Salmonella enterica servovar Typhimurium: are synbiotics a therapeutic option? – a case report

2019 ◽  
Vol 10 (2) ◽  
pp. 211-217 ◽  
Author(s):  
J. Piatek ◽  
H. Sommermeyer ◽  
M. Bernatek ◽  
A. Ciechelska-Rybarczyk ◽  
B. Oleskow ◽  
...  
Keyword(s):  
Treatment Option ◽  
Salmonella Enterica ◽  
Therapeutic Option ◽  
Extended Period ◽  
Lactobacillus Helveticus ◽  
Probiotic Bacteria ◽  
Bacterial Strains ◽  
Inhibitory Effects ◽  
Study Results

Little is known about the prevalence of persistent human infections by nontyphoidal Salmonella (NTS). Recently published study results indicate that a small fraction (at least 2.2%) of NTS-infected patients continue to shed Salmonella for an extended period of time (up to years). Despite the recommendation not to use antibiotics for the treatment of uncomplicated NTS-Salmonella infection, little treatment guidance is available. Clinical findings from a NTS-patient indicate that administration of synbiotics (probiotic bacteria plus prebiotic) might be considered as a treatment option. We report data of a patient who was treated with a synbiotic preparation containing nine different probiotic bacteria and the prebiotic fructooligosaccharides (FOS). Starting from day one of the treatment, the patient experienced an improvement of symptoms and was symptom-free at the end of a 10 days treatment course. After finishing the treatment, the stool proved to be Salmonella enterica serovar Typhimurium negative. In vitro pathogenic inhibition studies showed the inhibitory effects of the multistrain synbiotic mixture against S. Typhimurium. Growth of S. Typhimurium was also inhibited by individual bacterial strains making part of the composition of the mixture. However, he inhibitory effects of individual strains varied significantly, with those of Streptococcus thermophilus St-21 and Lactobacillus helveticus SP-27 exhibiting the strongest inhibitory effect. Persistent infections by S. Typhimurium are a severe concern for the affected patients. Besides the symptomatic burden, infected persons are banned from work in certain areas (e.g. food related service). In addition, patients with persistent S. Typhimurium infections are a threat for the public health in general, as they serve as a reservoir for NTS transmission. The findings indicate that treatment with a synbiotic preparation might provide a treatment option for persistent S. Typhimurium infections. More clinical data have to be gathered to confirm the relevance of this potential treatment approach.

scholarly journals ИСЭГ ЦАГААН ИДЭЭНЭЭС ЯЛГАСАН СҮҮН ХҮЧЛИЙН БАКТЕРИЙН ШИНЖ ЧАНАРЫН СУДАЛГАА

2017 ◽  
pp. 44-55
Author(s):  
Хандсүрэн Б ◽  
Дэмбэрэл Ш ◽  
Дүгэрсүрэн Ж
Keyword(s):  
Lactic Acid ◽  
Functional Food ◽  
In Vitro Study ◽  
Fermented Milk ◽  
Lactobacillus Helveticus ◽  
Probiotic Properties ◽  
Bacterial Strains ◽  
Intestinal Pathogens ◽  
Fermented Dairy

We isolated lactic acid bacteria from fermented dairy products, fermented mare’s milk and cow yogurt, which are traditionally produced by Mongolian herders, and carried out in vitro study of their probiotic properties. Culture 44c is 100% identical to species Lactobacillus helveticus (Lhelveticus) or a strain KT368987, isolated from Mongolian airag, while culture 65b is 99% identical to Lactobacillus delbreuckii subsp. bulgaricus (L.bulgaricus) or strain CP016393 isolated from camel fermented milk in Gobi-Altai aimag and characteristics of both cultures were the best among all cultures obtained in the present study. Isolated lactic acid rods completely inhibited the growth of gastro-intestinal pathogens which spread among livestock (E.coli 09, E.coli 026, S.abortusovis 0068) and Mongolian population (S.aureus 5695, S.aureus 5068, S.aureus SA27, E.coli 10963, E.coli 10977). As well as, we determined the properties, including resistance to the acidic environment of digestive tract and activity when using with common antibiotics, which are the basic requirements for bacterial strains used in functional food production. According to the result, when pH of the environment reached 3.5 or 4.0, growth rate of the strains was over 80 percent and the lactic acid strains were variably resistant to 10 antibiotics of 5 classes (penicillin, aminoglycoside, cephalosporin and macrolide). For example; Formation of 8.9±0.87 mm zone around all antibiotic discs for culture 44c of L.helveticus demonstrates the culture can be used in combination with these antibiotics for therapeutic purposes. Besides of these characteristics, CFU per ml was determined by growing on MRS nutrient medium under anaerobic condition. Moreover, CFU/ml was determined because its spectrum of activity depends on the number of bacteria per 1ml. L.helveticus 44c reached its highest volume (2503х1010) at 48th hour of growth, while L.bulgaricus 65b reached its highest volume (2503х1010) at 72th hour of growth. After they reached their highest volume, both of them tended to decrease. For this reason, these strains, especially L.helveticus 44c and L.bulgaricus 65b strains, are possible to be used as a source material for probiotics or functional food products.

scholarly journals Functional and Technological Potential of Whey Protein Isolate in Production of Milk Beverages Fermented by New Strains of Lactobacillus helveticus

2020 ◽  
Vol 10 (20) ◽  
pp. 7089
Author(s):  
Katarzyna Skrzypczak ◽  
Waldemar Gustaw ◽  
Emilia Fornal ◽  
Anna Kononiuk ◽  
Monika Michalak-Majewska ◽  
...  
Keyword(s):  
Whey Protein ◽  
Water Solution ◽  
Fermented Milk ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Lactobacillus Helveticus ◽  
Biologically Active ◽  
Protein Nitrogen ◽  
Technological Potential ◽  
Wide Range

With their desired functional and technological properties, whey protein preparations are used in the food industry. In turn, lactic acid fermentation may contribute to release of a wide range of biologically active peptides (BAPs) (known also as bioactive peptides or biopeptides) from whey and milk proteins, which are perceived as potential therapeutic tools and important constituents of personalized food suitable for prevention of many civilization and diet-related diseases. Therefore, the objective of this study was to determine the suitability of new Lb. helveticus strains for production of fermented milk beverages (drinking type) supplemented with whey protein isolate (WPI). Liquid chromatography-high-resolution mass spectrometry (LC-HRMS) was employed to assess if WPI (water solution) might be a suitable precursor for BAPs produced by selected strains of Lb. helveticus. In order to identify the bioactivities of the peptides generated in WPI hydrolysates, the procedures indicated in databases were used. The fermented products differed from each other in some texture parameters, the content of protein, total nitrogen, and non-protein nitrogen, and the proteolysis index, which was dependent on the strain. Strain B734 was found to exhibit technological potential for development of new health-oriented fermented milk beverages with characteristics of functional food. Additionally, it proved to be able to release a wide range of BAPs from WPI with antioxidative, antibacterial, and immuno- and cyto-modulatory effects, as well as ACE (angiotensin-converting enzyme) inhibitory and antihypertensive activities.

scholarly journals Potential Relevance of Bioactive Peptides in Sports Nutrition

Nutrients ◽  
2021 ◽  
Vol 13 (11) ◽  
pp. 3997
Author(s):  
Daniel König ◽  
Jan Kohl ◽  
Simon Jerger ◽  
Christoph Centner
Keyword(s):  
Bioactive Peptides ◽  
Positive Impact ◽  
Proteolytic Enzymes ◽  
Sports Nutrition ◽  
Biologically Active ◽  
Rehabilitation Process ◽  
Practical Applications ◽  
Active Peptides ◽  
Health Related ◽  
Positive Effect

Bioactive peptides are physiologically active peptides mostly derived from proteins following gastrointestinal digestion, fermentation or hydrolysis by proteolytic enzymes. It has been shown that bioactive peptides can be resorbed in their intact form and have repeatedly been shown to have a positive effect on health-related parameters such as hypertension, dyslipoproteinemia, inflammation and oxidative stress. In recent years, there has been increasing evidence that biologically active peptides could also play an important role in sports nutrition. Current studies have shown that bioactive peptides could have a positive impact on changes in body composition and muscular performance, reduce muscle damage following exercise and induce beneficial adaptions within the connective tissue. In the following overview, potential mechanisms as well as possible limitations regarding the sports-related effect of bioactive peptides and their potential mechanisms are presented and discussed. In addition, practical applications will be discussed on how bioactive peptides can be integrated into a nutritional approach in sports to enhance athletic performance as well as prevent injuries and improve the rehabilitation process.

Characterization of immune-active peptides obtained from milk fermented byLactobacillus helveticus

2010 ◽  
Vol 77 (2) ◽  
pp. 129-136 ◽  
Author(s):  
Angela Tellez ◽  
Milena Corredig ◽  
Lubov Y Brovko ◽  
Mansel W Griffiths
Keyword(s):  
Fermented Milk ◽  
Lactobacillus Helveticus ◽  
Size Exclusion ◽  
No Production ◽  
Active Peptides ◽  
Cell Free Supernatant ◽  
Macrophage Activity ◽  
Tnf Α ◽  
Hydrolysis Of

The objectives of this research were to confirm the effect of compounds derived from milk fermented byLactobacillus helveticus(LH-2) on the nonspecific host defence system, and isolate and characterize the active peptides that mediate the immune response. The cell-free supernatant obtained from the fermented milk and its fractions were testedin vitrofor immuno-modulating activity using murine macrophages (RAW 264·7 cell line). Cytokine production (Interleukin-6 (IL-6), Tumor Necrosis Factor-α (TNF-α), and Interleukin-1β (IL1-β)), nitric oxide (NO) production and phagocytosis were used as biomarkers. Macrophages stimulated with cell-free supernatant of fermented milk showed higher production of cytokines and NO compared with macrophages stimulated with LPS (Lipopolysaccharide) and a commercial immunomodulator derived from β-casein (f54-59). Phagocytosis was observed by macrophages stimulated with the supernatant. Two of nine fractions collected from the supernatant using size exclusion chromatography produced the highest response when used to stimulate macrophages. The results of the dose-response study of the effect of the fraction with the highest stimulation effect on the production of TNF-α showed a direct correlation between protein concentration and TNF-α release. The fraction contained four novel peptides, three derived from the hydrolysis of β-casein and one from the hydrolysis of α-lactalbumin. These results confirm that fermentation of milk byLactobacillus helveticus(LH-2) results in the production of specific peptides capable of modulating macrophage activity.

scholarly journals Induction of a Humoral Immune Response following an Escherichia coli O157:H7 Infection with an Immunomodulatory Peptidic Fraction Derived from Lactobacillus helveticus-Fermented Milk

2004 ◽  
Vol 11 (6) ◽  
pp. 1171-1181 ◽  
Author(s):  
Jason LeBlanc ◽  
Ismail Fliss ◽  
Chantal Matar
Keyword(s):  
Escherichia Coli ◽  
Immune Response ◽  
Bioactive Peptides ◽  
Fermented Milk ◽  
Lactobacillus Helveticus ◽  
Biologically Active ◽  
Active Metabolites ◽  
Th2 Response ◽  
Enteric Infections ◽  
Stimulation Of

ABSTRACT Numerous beneficial effects have been attributed to probiotic lactic acid bacteria (LAB), such as the stimulation of the immune system, the prevention of enteric infections by enteropathogens, and the regression of immunodependent tumors. It has been shown that biologically active metabolites released during fermentation, in particular biopeptides, could act as immunomodulatory agents. However, no studies have been conducted to evaluate the implication of these bioactive peptides in the induction of a protective immune response against enteric infections. The present study aimed to evaluate the possible immunomodulatory and anti-infectious effects of a peptidic fraction released in milk fermented by Lactobacillus helveticus. The immune response in the mucosa-associated lymphoid tissue was monitored following an administration of the potentially bioactive peptidic fraction. The total immunoglobulin A (IgA) immune response was evaluated after an Escherichia coli O157:H7 infection in a BALB/c murine model. Immunohistochemical and enzyme-linked immunosorbent assays revealed an increase in the number of IgA-secreting B lymphocytes in the intestinal lamina propria and an enhanced total secretory and systemic IgA response. Cytokine profiling also revealed stimulation of a Th2 response in mice fed the peptidic fraction, whereas infected controls demonstrated a proinflammatory Th1 response. These results indicate that bioactive peptides released during fermentation by LAB could contribute to the known immunomodulatory effects of probiotic bacteria.

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