Effect of functional foods containing lactic acid bacteria on DSS-induced colitis

2021 ◽  
Vol 45 (3) ◽  
pp. 103-108
Author(s):  
Hyun-A Lee ◽  
Sunju So ◽  
Injeong Choi ◽  
Somi Kang ◽  
OKjin Kim
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Functional Foods

Metabolomics as a tool for the comprehensive understanding of fermented and functional foods with lactic acid bacteria

2013 ◽  
Vol 54 (1) ◽  
pp. 1152-1161 ◽  
Author(s):  
Fernanda Mozzi ◽  
Maria Eugenia Ortiz ◽  
Juliana Bleckwedel ◽  
Luc De Vuyst ◽  
Micaela Pescuma
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Functional Foods ◽  
Comprehensive Understanding

scholarly journals Fermentation of vegetable substrates by lactic acid bacteria as a basis of functional foods

2012 ◽  
Vol 29 (Special Issue) ◽  
pp. S42-S48 ◽  
Author(s):  
I. Němečková ◽  
H. Dragounová ◽  
M. Pechačová ◽  
J. Rysová ◽  
P. Roubal
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Dairy Products ◽  
Functional Foods ◽  
Lactose Intolerance ◽  
Main Task ◽  
Metabolic Characteristics ◽  
Low Protein ◽  
Specific Shape ◽  
Protein Diets

People suffering from lactose intolerance, cow’s milk allergy or phenylketonuria or people on low-protein diet are restricted in the consumption of dairy products. Their consumers’ basket should be variegated and enriched with probiotics. The main task was to evaluate important growth and metabolic characteristics of lactic acid bacteria in rice, natural rice, corn, chickpea and barley. Suspensions of the respective flours in water (8% w/w) were supplemented with glucose (1% w/w), pasteurised and fermented. Suitable combinations of cultures and substrates enable the growth of microorganisms minimally by t 2 decimal orders. This is connected with a specific shape of the acidification curve pH should be higher than 4.5 after 4-h fermentation. The vegetable samples contained lower concentrations of organic acids than milk samples because of their lower contents of the buffering substances. Fermentation did not result in any decrease in the concentration of protein or phenylalanine. Thus, special formulas of foods for people on phenylketonuria diet or low-protein diets should be conceived. Fermentation of vegetable substrates seems to be a prospective technology in functional foods manufacturing.

Emergence of Probiotics in Therapeutic Applications

2009 ◽  
Vol 2 (1) ◽  
pp. 383-389
Author(s):  
Barun K Bhattacharyya
Keyword(s):  
Health Care ◽  
Lactic Acid ◽  
Gastrointestinal Tract ◽  
Lactic Acid Bacteria ◽  
Functional Foods ◽  
Saccharomyces Boulardii ◽  
Lactobacillus Species ◽  
Therapeutic Applications ◽  
Probiotic Strains ◽  
Good Number

The gastrointestinal tract of human body is considered as an ecosystem which had been developed physiologically and microbiologically. The probiotic organisms (lactic acid bacteria) are one of the most important groups present in the gastrointestinal tract. A good number of Lactobacillus species, Bifidobacterium species, Saccharomyces boulardii and some other microbes are now used as probiotic strains. These probiotic organisms are marketed as health care products, functional foods or food supplements. The details of clinical, therapeutic applications and safety aspects of probiotics are discussed.

scholarly journals Lactic Acid Bacterial Production of Exopolysaccharides from Fruit and Vegetables and Associated Benefits

Fermentation ◽  
2020 ◽  
Vol 6 (4) ◽  
pp. 115
Author(s):  
Marie Guérin ◽  
Christine Robert-Da Silva ◽  
Cyrielle Garcia ◽  
Fabienne Remize
Keyword(s):  
Lactic Acid ◽  
Chemical Composition ◽  
Lactic Acid Bacteria ◽  
Food Industry ◽  
Functional Foods ◽  
Fruits And Vegetables ◽  
Fruit And Vegetables ◽  
Scientific Investigations ◽  
Composition And Structure ◽  
Regulation Mode

Microbial polysaccharides have interesting and attractive characteristics for the food industry, especially when produced by food grade bacteria. Polysaccharides produced by lactic acid bacteria (LAB) during fermentation are extracellular macromolecules of either homo or hetero polysaccharidic nature, and can be classified according to their chemical composition and structure. The most prominent exopolysaccharide (EPS) producing lactic acid bacteria are Lactobacillus, Leuconostoc, Weissella, Lactococcus, Streptococcus, Pediococcus and Bifidobacterium sp. The EPS biosynthesis and regulation pathways are under the dependence of numerous factors as producing-species or strain, nutrient availability, and environmental conditions, resulting in varied carbohydrate compositions and beneficial properties. The interest is growing for fruits and vegetables fermented products, as new functional foods, and the present review is focused on exploring the EPS that could derive from lactic fermented fruit and vegetables. The chemical composition, biosynthetic pathways of EPS and their regulation mode is reported. The consequences of EPS on food quality, especially texture, are explored in relation to producing species. Attention is given to the scientific investigations on health benefits attributed to EPS such as prebiotic, antioxidant, anti-inflammatory and cholesterol lowering activities.

Lactic Acid Bacteria in Preservation and Functional Foods

2020 ◽  
pp. 137-161
Author(s):  
Ivan Salmerón ◽  
Samuel B. Pérez-Vega ◽  
Néstor Gutiérrez-Méndez ◽  
Ildebrando Pérez-Reyes
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Functional Foods

Comparative Study of Eight Strains of Lactic Acid Bacteria In Vitro Antioxidant Activity

2014 ◽  
Vol 1073-1076 ◽  
pp. 183-188
Author(s):  
Yue Qi Wang ◽  
Yan Yan Wu ◽  
Lai Hao Li ◽  
Xi Chang Wang ◽  
Qiu Xing Cai ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Hydroxyl Radical ◽  
Functional Foods ◽  
Intact Cell ◽  
Radical Scavenging ◽  
Natural Antioxidants ◽  
High Antioxidant Activity

In order to achieve lactic acid bacteria (LAB) with high antioxidant activity and provide a theoretical reference for the development of natural antioxidants, 8 stains of LAB were studied by hydroxyl radical scavenging experiments, DPPH and hydroxyl radical assays, anti-lipid peroxidation assays and reducing powder evaluation experiments. The results showed that the antioxidant capabilities of the 8 strains of LAB were quite different and the fermentation supernatant had better antioxidant activity than the intact cell and the intracellular extracts. Moreover, Lb,Lr and Lm1strains demonstrated better capacity on antioxidant activity than others, which could be considered as potential antioxidant strains to be applied in functional foods.

scholarly journals Draft Genome Sequence of the Respiration-Competent Strain Lactobacillus casei N87

2016 ◽  
Vol 4 (3) ◽  
Author(s):  
Teresa Zotta ◽  
Annamaria Ricciardi ◽  
Eugenio Parente ◽  
Anna Reale ◽  
Rocco G. Ianniello ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Genome Sequence ◽  
Lactobacillus Casei ◽  
Functional Foods ◽  
Draft Genome ◽  
Draft Genome Sequence ◽  
Respiratory Metabolism ◽  
Infant Feces ◽  
Genome Information

Lactobacillus casei is used as a starter, adjunct, and/or probiotic culture in the production of fermented and functional foods. Here, we report the draft genome sequence of the respiration-competent strain L. casei N87, isolated from infant feces. This genome information may be useful for the study of respiratory metabolism in lactic acid bacteria.

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