scholarly journals Extraction of Collagen Through Fish Waste Fermentation Optimization and Its Cytotoxic Studies on HaCaT Cell Line

2021 ◽  
Author(s):  
S M Nazmuz Sakib
Keyword(s):  
Lactic Acid ◽  
Bacterial Species ◽  
Hacat Cells ◽  
Biochemical Tests ◽  
Acid Fermentation ◽  
Flat Bottom ◽  
Fish Waste ◽  
Fermented Fish ◽  
Sds Page ◽  
Fish Collagen

More than 800 million tons of fish are utilizing in a year and 25-30% become waste. The waste amount is beneficial source for extraction of collagen. But procedure of extraction is still to be optimized. The current study was designed to extract collagen from fish through fish waste fermentation under various conditions. For collagen extraction we did lactic acid fermentation in which yogurt and Dough bacteria was added with fish sample and placed it in incubator at 30ºC for one month. In yogurt and dough culture have at least 10 type of lactic acid bacterial species. After every week we check PH of each sample and take soup of that sample. After centrifugation of that sample’s TCA (Trichloroacetic acid) precipitation was done of yogurt and dough sample and kept at -20ºC. then did SDS-PAGE) using 6% resolving and 5% stacking gel of already stored sample. Then HaCaT cells (1 × 104 cells/well) were cultured in 96-well flat-bottom culture plates and treated with appropriate doses of FFCP (fermented fish collagen peptide) for 24 and 48 hours.The SDS-PAGE revealed that the collagen protein of fish had doublet pattern for α1 and α2 chains at corresponding to 145 kDa and 132 kDa respectively. The density for α1 twice as compared to α2. Our result agrees that The fish collagen consists mostly of α-chain as well as little amount of inter and intra molecular cross-linked components of α-chains; b (dimmer) and c (trimer). Different biochemical tests were done for identification of lactic acid bacteria catalase positive, citrate positive, urease negative. Our fermented fish collagen and peptides mixture were test for cellular cytotoxicity and proliferative effect on HaCaT cells. Current result shows that fermented extracted collagen are nontoxic and induce the proliferation of HaCaT cells. Current study is supported by various studies that revealed the medical application of fish extracted collagen as underline.

scholarly journals Isolation, Identification and Analysis of Probiotic Characteristics of Lactobacillus spp. from Regional Yoghurts from Surendranagar District, Gujarat

2021 ◽  
Author(s):  
Manish Soni ◽  
Hemaliben R. Shah ◽  
Shraddhaben M. Patel
Keyword(s):  
Lactic Acid ◽  
Bacterial Species ◽  
Temperature Tolerance ◽  
Morphological Characterization ◽  
Lactobacillus Species ◽  
Probiotic Properties ◽  
Human Gastrointestinal Tract ◽  
Biochemical Tests ◽  
Ph Tolerance ◽  
Lactobacillus Spp

Background: Probiotics are good bacterial species. They confer health benefits to the human gastrointestinal tract. Lactobacillus spp. and Bifidobacterium are the most commonly used probiotic strains.Methods: In the present study; Lactic acid bacteria were isolated from the different regional yoghurt sample (masti, lite and household fermented dahi). Identification and analysis was done by different morphological characterization, biochemical tests and probiotic characterization like pH tolerance, bile salt tolerance, temperature tolerance and NaCl tolerance etc. of isolated lactobacillus spp.Result: This study indicated that Lactobacillus species from yogurt samples have potential probiotic properties.

Antibacterial Activity and Optimisation of Bacteriocin Producing Lactic Acid Bacteria Isolated from Beef (Red Meat) Samples

2016 ◽  
Vol 59 (2) ◽  
pp. 85-98
Author(s):  
Saiqa Andleeb ◽  
Nazish Mazhar Ali ◽  
Bushra Mazhar ◽  
Iram Khadija ◽  
Bushra Kalim
Keyword(s):  
Antibacterial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bacterial Species ◽  
Meat Products ◽  
Diffusion Method ◽  
Bacterial Strains ◽  
Biochemical Tests ◽  
Food Borne ◽  
Meat Samples

Bacteriocin producing bacteria are commonly found in meat products to enhance theirshelf-life. In the present study, bacterial species were isolated from meat samples (beef) from differentlocalities of Lahore, Pakistan. MRS agar medium was used to isolate lactic acid bacteria (LAB) throughspread and streak methods (incubated for 72 h at 37 °C). Identification of bacteriocinogenic LAB strainswas done by using staining techniques, morphology based characteristics and biochemical tests. Thesestrains were BSH 1b, BSH 3a, BIP 4a, BIP 3a, BIP 1b and BRR 3a. Antibacterial activity of LAB wasperformed against food borne pathogens viz., Escherichia coli and Staphylococcus aureus through paperdisc diffusion method. Three bacterial strains showed maximum inhibition and characterised by ribotypingviz., BIP 4a was identified as Lactobacillus curvatus, BIP 3a was Staphylococcus warneri and BIP 1b wasLactobacillus graminis. Optimum pH 5-6.5 and 30-37 °C temperature for isolated bacterial strains wasrecorded. Protein concentration measured was 0.07 mg/mL for BSH 1b, 0.065 mg/mL for BSH 3a,0.057 mg/mL for BIP 4a, 0.062 mg/mL for BIP 1b, 0.065 mg/mL for BIP 3a and for BRR 3a 0.078 mg/mL,respectively. Bacteriocin of all isolates except BIP 3a was found to be sensitive towards pepsin and resistanttowards Rnase. Bacteriocin production was stable at between pH 5.0 and 6.0 and resistant temperaturewas 40 °C. It was concluded that lactic acid bacteria (LAB) from meat can be helpful as antibacterialagents against food-borne bacterial pathogens because of thermostable producing bacteriocin.

Conversion of hydrophilic constituents from Mercurialis perennis L. by lactic acid fermentation

Planta Medica ◽  
2010 ◽  
Vol 76 (12) ◽  
Author(s):  
P Lorenz ◽  
S Duckstein ◽  
J Bertrams ◽  
U Meyer ◽  
F Stintzing
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Fermentation ◽  
Acid Fermentation

Lactic acid fermentation: A novel approach to eliminate unpleasant aroma in pea protein isolates

LWT ◽  
2021 ◽  
pp. 111927
Author(s):  
Yuan Shi ◽  
Anika Singh ◽  
David Kitts ◽  
Anubhav Pratap-Singh
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Fermentation ◽  
Acid Fermentation ◽  
Protein Isolates ◽  
Pea Protein ◽  
Novel Approach

scholarly journals Statistical Optimization of Alkali Pretreatment to Improve Sugars Recovery from Spent Coffee Grounds and Utilization in Lactic Acid Fermentation

Processes ◽  
2021 ◽  
Vol 9 (3) ◽  
pp. 494 ◽  
Author(s):  
Kang Hyun Lee ◽  
Ye Won Jang ◽  
Jeongho Lee ◽  
Seunghee Kim ◽  
Chulhwan Park ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Enzymatic Hydrolysis ◽  
Lactic Acid Production ◽  
Complex Loading ◽  
Lactic Acid Fermentation ◽  
Optimum Conditions ◽  
Spent Coffee Grounds ◽  
Alkali Pretreatment ◽  
Acid Fermentation ◽  
Coffee Grounds

Biorefinery, which utilizes carbon-neutral biomass as a resource, is attracting attention as a significant alternative in a modern society confronted with climate change. In this study, spent coffee grounds (SCGs) were used as the feedstock for lactic acid fermentation. In order to improve sugar conversion, alkali pretreatment was optimized by a statistical method, namely response surface methodology (RSM). The optimum conditions for the alkali pretreatment of SCGs were determined as follows: 75 °C, 3% potassium hydroxide (KOH) and a time of 2.8 h. The optimum conditions for enzymatic hydrolysis of pretreated SCGs were determined as follows: enzyme complex loading of 30-unit cellulase, 15-unit cellobiase and 50-unit mannanase per g biomass and a reaction time of 96 h. SCG hydrolysates were used as the carbon source for Lactobacillus cultivation, and the conversions of lactic acid by L. brevis ATCC 8287 and L. parabuchneri ATCC 49374 were 40.1% and 55.8%, respectively. Finally, the maximum lactic acid production by L. parabuchneri ATCC 49374 was estimated to be 101.2 g based on 1000 g of SCGs through the optimization of alkali pretreatment and enzymatic hydrolysis.

scholarly journals Evaluation of Probiotic Properties of Pediococcus acidilactici M76 Producing Functional Exopolysaccharides and Its Lactic Acid Fermentation of Black Raspberry Extract

2021 ◽  
Vol 9 (7) ◽  
pp. 1364
Author(s):  
Young-Ran Song ◽  
Chan-Mi Lee ◽  
Seon-Hye Lee ◽  
Sang-Ho Baik
Keyword(s):  
Lactic Acid ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Lactic Acid Fermentation ◽  
Probiotic Properties ◽  
Scavenging Activity ◽  
Black Raspberry ◽  
Pediococcus Acidilactici ◽  
Acid Fermentation ◽  
Total Anthocyanin

This study aimed to determine the probiotic potential of Pediococcus acidilactici M76 (PA-M76) for lactic acid fermentation of black raspberry extract (BRE). PA-M76 showed outstanding probiotic properties with high tolerance in acidic GIT environments, broad antimicrobial activity, and high adhesion capability in the intestinal tract of Caenorhabditis elegans. PA-M76 treatment resulted in significant increases of pro-inflammatory cytokine mRNA expression in macrophages, indicating that PA-M76 elicits an effective immune response. When PA-M76 was used for lactic acid fermentation of BRE, an EPS yield of 1.62 g/L was obtained under optimal conditions. Lactic acid fermentation of BRE by PA-M76 did not significantly affect the total anthocyanin and flavonoid content, except for a significant increase in total polyphenol content compared to non-fermented BRE (NfBRE). However, fBRE exhibited increased DPPH radical scavenging activity, linoleic acid peroxidation inhibition rate, and ABTS scavenging activity of fBRE compared to NfBRE. Among the 28 compounds identified in the GC-MS analysis, esters were present as the major groups. The total concentration of volatile compounds was higher in fBRE than that in NfBRE. However, the undesirable flavor of terpenes decreased. PA-M76 might be useful for preparing functionally enhanced fermented beverages with a higher antioxidant activity of EPS and enhanced flavors.

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