scholarly journals biosynthesis of folates by lactic acid bacteria and propionibacteria in fermented milk

2011 ◽  
Vol 22 (No. 5) ◽  
pp. 175-181 ◽  
Author(s):  
M. Holasová ◽  
V. Fiedlerová ◽  
P. Roubal ◽  
M. Pechačová
Keyword(s):  
Bifidobacterium Longum ◽  
Streptococcus Thermophilus ◽  
Fold Increase ◽  
Fermented Milk ◽  
Hplc Method ◽  
Bifidobacterium Bifidum ◽  
Content Increase ◽  
Propionibacterium Freudenreichii ◽  
Milk Fermentation ◽  
Microbial Strains

Folate producing ability of several strains of Bifidobacterium longum, Bifidobacterium bifidum, Streptococcus thermophilus and Propionibacterium freudenreichii subsp. shermanii was evaluated. As substrate, UHT milk with 1.5% fat content treated with additional laboratory sterilisation was used. Fermentation was conducted at 37°C and 30°C in the case of Propionibacterium. 5-Methyltetrahydrofolate (5-MTHF) concentrations were determined using HPLC method. All strains of Streptococcus thermophilus tested showed 5-MTHF production. More than six-fold increase was found in the 5-MTHF content in comparison with control (increase = 3.69 µg 5-MTHF/100 g) after 12 h fermentation. Bifidobacterium longum strains were recognised as mild folate producers with max. 73% increase in the 5-MTHF content (increase = 0.48 µg 5-MTHF/100 g) after 12 h fermentation. The Propionibacterium freudenreichii subsp. shermanii strains tested did not basically influence the 5-MTHF levels during milk fermentation. In all cases, maximum 5-MTHF concentration was reached between 6 and 12 hours of fermentation. Large differences in the 5-MTHF production were found among individual strains within species. By a careful testing of the folate production ability of microbial strains used in the production of fermented milk, an enhancement of the natural folate content can be achieved.  

scholarly journals Possibility of increasing natural folate content in fermented milk products by fermentation and fruit component addition

2011 ◽  
Vol 23 (No. 5) ◽  
pp. 196-201 ◽  
Author(s):  
HolasováM ◽  
V. Fiedlerová ◽  
P. Roubal ◽  
M. Pechačová
Keyword(s):  
Bifidobacterium Longum ◽  
Streptococcus Thermophilus ◽  
Fermented Milk ◽  
Content Increase ◽  
Milk Product ◽  
Propionibacterium Freudenreichii ◽  
Fresh Sample ◽  
Milk Products ◽  
Fermented Milk Products ◽  
Component Addition

The possibility of the increase of the natural folate content in fermented milk products by the fermentation process and by the addition of fruit component was evaluated. 5-methyltetrahydrofolate (5-MTHF) content was followed after the inoculation of pasteurised milk with the butter starter and the selected strains of Streptococcus thermophilus in combination with Bifidobacterium longum or Propionibacterium freudenreichii subsp. shermanii followed by fermentation at 30°C and 37°C for 12 and 18 h. 5-MTHF was determined by HPLC method after deconjugation with hog kidney conjugase and SPE SAX purification. The highest 5-MTHF content increase of 4.03 ± 0.44 µg/100 g was found at cofermentation with Streptococcus thermophilus No. 144 and Propionibacterium freudenreichii subsp. shermanii No. 160 at 37°C after 12 h of fermentation. 9 commercial fruit components used in dairy industry contained between 0.17–9.11 µg 5-MTHF/100 g. The components produced with pineapple, sour cherry, apricot, and apple contained low amounts of 5-MTHF – less than 1 µg/100 g. Among the rest of the components tested, the strawberry component proved to be the best source of folate with the content of 9.11 µg 5-MTHF/100 g. The values in 7 varieties of fresh fully ripe strawberries fluctuated between 25.5 and 54.0 µg/100 g fresh sample, i.e. 272 and 554 µg/100 g dry matter with the highest content found in the varieties Elsanta and Honeyoe. Fully ripe berries of the variety Senga Sengana contained by 63% more 5-MTHF in comparison with unripe berries. In order to reach maximum folate content in the fruit component, fully ripe strawberries of the cultivars Elsanta and Honeyoe are recommended for the processing. The folate content in the fermented milk product may be increased in this way by 4.8 µg/100 g, with 69% originating from the fermentation and 31% from the fruit component addition.  

scholarly journals β- ГАЛАКТОЗИДАЗНА АКТИВНІСТЬ БАКТЕРІЙ, ЯК КРИТЕРІЙ ВІДБОРУ ШТАМІВ ДО СКЛАДУ БАКТЕРІАЛЬНИХ ПРЕПАРАТІВ

2017 ◽  
Vol 11 (3) ◽  
Author(s):  
О.І. Потемська О.І. ◽  
Н.Ф. Кігель ◽  
С.Г. Даниленко ◽  
К.В. Копилова
Keyword(s):  
Streptococcus Thermophilus ◽  
Bifidobacterium Bifidum ◽  
Propionibacterium Freudenreichii

β-галактозидазна активність є одним з критеріїв відбору штамів до складу бактеріальних препаратів для кисломолочних продуктів спеціального призначення. Саме цей фермент є ключовим у розщепленні лактози молока мікроорганізмами закваски. Одним з важливих критеріїв для складання заквашувальних композицій у виробництві кисломолочних продуктів є їхній склад.У роботі охарактеризовані основні етапи підбору культур лакто-, біфідо- та пропіоновокислих бактерій та створення на їх основі композицій з високою β-галактозидазної активністю для виробництва ферментованих молочних продуктів. Встановлено, що результатом розвитку штамів термофільних стрептококові у молоці є максимальне зниження вмісту лактози , це свідчить про їх високу здатність до продукування β-галактозидази порівнянно з Bifidobacterium ssp та Propionibacterium freudenreichii ssp. schermanii. Найбільшу β-галактозидазну активність проявляє симбіоз мікроорганізмів, що складається з термофільних стрептококів, біфідобактерій та пропіоновокислих бактеріц, а саме – 604 А/хв .Як відомо, якість та біологічна цінність кисломолочних продуктів напряму залежать від застосованих заквашувальних препаратів. Тому, з метою отримання кисломолочного продукту спеціального призначення з низькою концентрацією лактози, було досліджено високоактивні штами мікроорганізмів. Утилізація лактози в готовому продукті для досліджених штамів та їх комбінацій варіює в межах від 12,1 % до 35,8 % від початкової її концентрації. Показано, що β-галактозидазна активність та утилізація лактози в готовому продукті є штамоспецифічними ознакамиЗа результатами проведених досліджень для виробництва кисломолочного продукту спеціального призначення рекомендовано використання композиції на основі штамів Streptococcus thermophilus, Bifidobacterium bifidum, B. longum B. adolescentis та Propionibacterium freudenreichii ssp. schermanii, що входять до складу бактеріального препарату.

scholarly journals Changes in the Folate Content and Fatty Acid Profile in Fermented Milk Produced with Different Starter Cultures during Storage

Molecules ◽  
2021 ◽  
Vol 26 (19) ◽  
pp. 6063
Author(s):  
Marta Czarnowska-Kujawska ◽  
Beata Paszczyk
Keyword(s):  
Cold Storage ◽  
Streptococcus Thermophilus ◽  
Fermented Milk ◽  
Bifidobacterium Bifidum ◽  
Starter Cultures ◽  
Lactobacillus Delbrueckii ◽  
Conjugated Linolenic Acid ◽  
Milk Samples ◽  
Bacterial Cultures ◽  
Novel Strategy

The application of bacterial cultures in food fermentation is a novel strategy to increase the “natural” levels of bioactive compounds. The unique ability of lactic acid bacteria (LAB) to produce folate, B vitamins, and conjugated linolenic acid cis9trans11 C18:2 (CLA) during cold storage up to 21 days was studied. Although some species of LAB can produce folates and other important nutrients, little is known about the production ability of yogurt starter cultures. Pasteurized milk samples were inoculated with four different combinations of commercially available yogurt vaccines, including starter cultures of Bifidobacterium bifidum. Both the type of vaccine and the time of storage at 8 °C had a significant effect on the folate and CLA contents in the tested fermented milks. The highest folate content (105.4 µg/kg) was found in fresh fermented milk inoculated with Lactobacillus delbrueckii, Streptococcus thermophilus, and Bifidobacterium bifidum. Only the mix of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, and Bifidobacterium bifidum showed potential (59% increase) to synthesize folate during seven days of storage. A significant increase in the content of CLA, when compared to fresh fermented milk, was observed during cold storage for up to 21 days in products enriched with Bifidobacterium bifidum.

scholarly journals Influence of Probiotic Consortium on TH1 and TH2 Immune Response

2014 ◽  
Vol 2 ◽  
Author(s):  
Gulnara Shakhabayeva ◽  
Almagul Kushugulova ◽  
Saule Saduakhasova ◽  
Samat Kozhakhmetov ◽  
Zhanagul Khasenbekova ◽  
...  
Keyword(s):  
Solid Phase ◽  
Bifidobacterium Longum ◽  
Streptococcus Thermophilus ◽  
Bifidobacterium Bifidum ◽  
Main Role ◽  
Protective Function ◽  
Th2 Immune Response ◽  
Th1 And Th2 ◽  
Control Samples

Introduction: The main role of probiotics is to maintain homeostasis in the intestines and improve bowel protective function. The aim of the present study is to investigate immuno-modulatory effects of a probiotic consortium.Methods: Observations were carried out in vitro. The presence of IL-2, IL-4, IL-6, IL-8, IL-10, TNF-α, IFN-γ, IgA, IgM, and IgE was studied using a solid-phase enzyme immunosorbent assay on the VECTOR-BEST sets (Russia).Results: Immunomodulatory properties of the probiotic consortium were studied, which consisted of the following strains: Streptococcus thermophilus, Lactococcus lactis, Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus acidophilus, Bifidobacterium longum, and Bifidobacterium bifidum. Elevated concentrations of INFγ in control samples decreased 3.9 times (p < 0.05) after a saturation of blood with the probiotic consortium. Significant reduction of cytokine levels after the probiotic effects of the consortium was observed in IL-10 by 2.1 times (p < 0.05) and IgA by 1.87 times (p < 0.0005). There was a significant increase in the levels of IL-4, IgE, IL-6, and IL-8 by 1.3 (p < 0.005), 1.1 (p < 0.5), 18.0 (p < 0.005), and 6 (p < 0.05) times, respectively, in comparison with the control samples. IL-4 and INFγ have different effects on the synthesis of IgE. Soluble low affinity receptors FcεRII (CD23) in association with IL-4 facilitate a differentiation of the B-lymphocytes in IgE-synthesizing cells, while γ-INF inhibits this process. It is known that the intracellular expression of γ-INF and IL-4 is the most reliable marker for Th1 and Th2 immune responses, respectively. The conducted studies determined that the ratio of INF-γ/IL-4 was 0.9 (control 4.8, P < 0.005) after the saturation of the blood cells with probiotic consortium. NF-γ/IL4 ratio decreased by 5.3 times compared with a control value, which indicates a reduction in the functional activity of Th1 type lymphocytes in comparison with the function of Th2 cells.Conclusion: The application of the probiotic consortium results in the maintenance of homeostasis by the stimulation of immune function through the activation of humoral immunity. Moreover, the probiotic application changes the orientation of the immunological memory causing the cancellation of the recruitment of Th1 cells in the response.

Galacto- and Fructo-oligosaccharides Utilized for Growth by Cocultures of Bifidobacterial Species Characteristic of the Infant Gut

2020 ◽  
Author(s):  
Ian Sims ◽  
GW Tannock
Keyword(s):  
Breast Milk ◽  
Bacterial Species ◽  
Bifidobacterium Longum ◽  
Well Being ◽  
Bifidobacterium Bifidum ◽  
Child Rearing ◽  
Potential Growth ◽  
Human Infants ◽  
Infant Diet ◽  
Growth Substrates

Copyright © 2020 American Society for Microbiology. Bifidobacterial species are common inhabitants of the gut of human infants during the period when milk is a major component of the diet. Bifidobacterium breve, Bifidobacterium bifidum, Bifidobacterium longum subspecies longum, and B. longum subspecies infantis have been detected frequently in infant feces, but B. longum subsp. infantis may be disadvantaged numerically in the gut of infants in westernized countries. This may be due to the different durations of breast milk feeding in different countries. Supplementation of the infant diet or replacement of breast milk using formula feeds is common in Western countries. Formula milks often contain galacto- and/or fructo-oligosaccharides (GOS and FOS, respectively) as additives to augment the concentration of oligosaccharides in ruminant milks, but the ability of B. longum subsp. infantis to utilize these potential growth substrates when they are in competition with other bifidobacterial species is unknown. We compared the growth and oligosaccharide utilization of GOS and FOS by bifidobacterial species in pure culture and coculture. Short-chain GOS and FOS (degrees of polymerization [DP] 2 and 3) were favored growth substrates for strains of B. bifidum and B. longum subsp. longum, whereas both B. breve and B. longum subsp. infantis had the ability to utilize both short- and longer-chain GOS and FOS (DP 2 to 6). B. breve was nevertheless numerically dominant over B. longum subsp. infantis in cocultures. This was probably related to the slower use of GOS of DP 3 by B. longum subsp. infantis, indicating that the kinetics of substrate utilization is an important ecological factor in the assemblage of gut communities.IMPORTANCE The kinds of bacteria that form the collection of microbes (the microbiota) in the gut of human infants may influence health and well-being. Knowledge of how the composition of the infant diet influences the assemblage of the bacterial collection is therefore important because dietary interventions may offer opportunities to alter the microbiota with the aim of improving health. Bifidobacterium longum subspecies infantis is a well-known bacterial species, but under modern child-rearing conditions it may be disadvantaged in the gut. Modern formula milks often contain particular oligosaccharide additives that are generally considered to support bifidobacterial growth. However, studies of the ability of various bifidobacterial species to grow together in the presence of these oligosaccharides have not been conducted. These kinds of studies are essential for developing concepts of microbial ecology related to the influence of human nutrition on the development of the gut microbiota.

scholarly journals Bifidobacterium bifidum R0071 results in a greater proportion of healthy days and a lower percentage of academically stressed students reporting a day of cold/flu: a randomised, double-blind, placebo-controlled study

2015 ◽  
Vol 113 (3) ◽  
pp. 426-434 ◽  
Author(s):  
Bobbi Langkamp-Henken ◽  
Cassie C. Rowe ◽  
Amanda L. Ford ◽  
Mary C. Christman ◽  
Carmelo Nieves ◽  
...  
Keyword(s):  
Acute Stress ◽  
Bifidobacterium Longum ◽  
Daily Intake ◽  
Bifidobacterium Bifidum ◽  
Lactobacillus Helveticus ◽  
Lower Percentage ◽  
Controlled Study ◽  
Double Blind ◽  
Double Blind Placebo ◽  
Symptom Intensity

Acute psychological stress is positively associated with a cold/flu. The present randomised, double-blind, placebo-controlled study examined the effect of three potentially probiotic bacteria on the proportion of healthy days over a 6-week period in academically stressed undergraduate students (n 581) who received Lactobacillus helveticus R0052, Bifidobacterium longum ssp. infantis R0033, Bifidobacterium bifidum R0071 or placebo. On each day, participants recorded the intensity (scale: 0 = not experiencing to 3 = very intense) for nine cold/flu symptoms, and a sum of symptom intensity >6 was designated as a day of cold/flu. B. bifidum resulted in a greater proportion of healthy days than placebo (P≤ 0·05). The percentage of participants reporting ≥ 1 d of cold/flu during the 6-week intervention period was significantly lower with B. bifidum than with placebo (P< 0·05). There were no effects of B. infantis or L. helveticus compared with placebo on either outcome. A predictive model accounted for influential characteristics and their interactions on daily reporting of cold/flu episodes. The proportion of participants reporting a cold on any given day was lower at weeks 2 and 3 with B. bifidum and B. infantis than with placebo for the average level of stress and the most commonly reported number of hours of sleep. Daily intake of bifidobacteria provides benefit related to cold/flu outcomes during acute stress.

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