scholarly journals Porphyra yezoensis Sauces Fermented With Lactic Acid Bacteria: Fermentation Properties, Flavor Profile, and Evaluation of Antioxidant Capacity in vitro

2022 ◽  
Vol 8 ◽  
Author(s):  
Jie Yang ◽  
Tengqi Gao ◽  
Feng Ge ◽  
Hao Sun ◽  
Zihang Cui ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Antioxidant Capacity ◽  
Porphyra Yezoensis ◽  
Streptococcus Thermophilus ◽  
Gas Chromatography Mass Spectrometry ◽  
Reducing Ability ◽  
Volatile Flavor ◽  
Dpph Scavenging

The demand for roasted seaweed sandwich (Porphyra yezoensis) product has risen in recent years. The product slicing process has created a huge number of scraps that are not utilized effectively. Three lactic acid bacteria (LAB) strains were used to ferment P. yezoensis sauces in this study, including Lactobacillus fermentum, Lactobacillus casei, Streptococcus thermophilus, and the mixed strains (1:1:1, v/v). The fermentation characteristics, antioxidant capacity in vitro, sensory properties, and flavoring substances of fermented P. yezoensis sauces were analyzed. After 21 days of fermentation, all LAB strains grew well in the P. yezoensis sauces, with protease activity increased to 6.6, 9.24, 5.06, and 5.5 U/mL, respectively. Also, the flavors of P. yezoensis sauces fermented with L. casei and L. fermentum were satisfactory. On this premise, gas chromatography-mass spectrometry (GC-MS) was used to investigate the changes in gustatory compounds in P. yezoensis sauces fermented with L. casei and L. fermentum. In general, 42 and 41 volatile flavor chemicals were identified after the fermentation of L. casei and L. fermentum. Furthermore, the fermented P. yezoensis sauce possessed greater DPPH scavenging activity and ferric-reducing ability power than the unfermented P. yezoensis. Overall, the flavor and taste of P. yezoensis sauce fermented by L. casei was superior.

scholarly journals EFFECT OF EXOPOLISACCHARIDES OF LACTIC ACID BACTERIA ON THE SYNTHESIS OF PROINFLAMMATORY CYTOKINES BY MACROPHAGIC MICE IN PHAGOCYTOSIS OF STAPHYLOCOCCUS AUREUS

2018 ◽  
pp. 67-71
Author(s):  
G. T. Uryadova ◽  
E. A. Gorelnikova ◽  
N. A. Fokina ◽  
A. S. Dolmashkina ◽  
L. V. Karpunina
Keyword(s):  
Staphylococcus Aureus ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactococcus Lactis ◽  
Inflammatory Cytokines ◽  
Proinflammatory Cytokines ◽  
Streptococcus Thermophilus ◽  
Ambiguous Effect ◽  
Pro Inflammatory Cytokines

Aim. Study of the effect of exopolysaccharides (EPS) of lactic acid cocci on cytokine activity of macrophages of mice with phagocytosis in vitro Staphylococcus aureus 209-P. Materials and methods. The EPS of Streptococcus thermophilus and Lactococcus lactis B-1662 was used in the work. At 13, 5 and 7, AMP and PMP were isolated and the phagocytosis process was modeled in vitro. After 30 minutes, 1, 6 and 24 hours, the content of pro-inflammatory cytokines IL-1a and TNF-a was determined. Results. EPSs had an ambiguous effect on the production of cytokines. The greatest effect on the synthesis was provided by EPS of S. thermophilus. Conclusion. The results of the study allow us to talk about the possibility of using EPS of S. thermophilus as a preventive immunomodulator for correction of the cytokine status of animals.

Proinflammatory Cytokine and Nitric Oxide Induction in Murine Macrophages by Cell Wall and Cytoplasmic Extracts of Lactic Acid Bacteria

1999 ◽  
Vol 62 (12) ◽  
pp. 1435-1444 ◽  
Author(s):  
MARIA VICTORIA TEJADA-SIMON ◽  
JAMES J. PESTKA
Keyword(s):  
Nitric Oxide ◽  
Cell Wall ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Cell Walls ◽  
Streptococcus Thermophilus ◽  
No Production ◽  
Peyer’S Patch ◽  
Peyer's Patch

Cells from a number of bacterial genera have been shown to possess mitogenic and polyclonal activating properties when cultured with cells of the immune system. Based on previously reported health immune-enhancing effects of fermented dairy products, we tested the potentiating effects of representative lactic acid bacteria and their extracts on leukocyte function. Specifically, the effects of in vitro exposure to heat-killed cells of Bifidobacterium, Lactobacillus acidophilus, L. bulgaricus, L. casei, L. gasseri, L. helveticus, L. reuteri, and Streptococcus thermophilus, their cell walls, and their cytoplasmic extracts on proliferation as well as cytokine and nitric oxide (NO) production were examined in the RAW 264.7 macrophage cell line. A similar strategy was applied to murine cultures composed of peritoneal, spleen, and Peyer's patch cells. Both the cell wall and cytoplasmic fractions of lactic acid bacteria were able to stimulate cloned macrophages to produce significant amounts of tumor necrosis factor-α, (interleukin) IL-6, and NO. Pronounced enhancement of IL-6 production by peritoneal cells was observed when cultured with those extracts, whereas, effects were not noted in spleen and Peyer's patch cell cultures from mice. Based on the results, it appears that, as a group, the lactic acid bacteria were capable of stimulating macrophages and possibly other immune cells to produce cytokines and NO, and both their cell walls and cytoplasm contributed to these capacities.

Stability of the bacteria-bound zearalenone complex in ruminal fluid and in simulated gastrointestinal environment in vitro

2008 ◽  
Vol 1 (4) ◽  
pp. 463-467 ◽  
Author(s):  
V. Niderkorn ◽  
H. Boudra ◽  
D. Morgavi
Keyword(s):  
Lactic Acid ◽  
Gastrointestinal Tract ◽  
Lactic Acid Bacteria ◽  
Biological Effects ◽  
Streptococcus Thermophilus ◽  
Farm Animals ◽  
Ruminal Fluid ◽  
The Stability ◽  
Partial Dissociation

Zearalenone (ZEA), an oestrogenic secondary metabolite of Fusarium, is a common feed contaminant. Lactic acid bacteria are capable to bind ZEA and this property could be used to limit its negative biological effects on farm animals. The aim of this work was to examine the stability of a lactic acid bacterium, Streptococcus thermophilus RAR1-ZEA complex in ruminal fluid and in conditions simulating compartments of the gastrointestinal tract. The lactic acid bacteria-ZEA complex was 70% stable in ruminal fluid incubations for up to 18 h, and about 50% of ZEA initially complexed still remained bound after incubation in pepsin, lysozyme, pancreatin and bile either alone or sequentially. However, the release of ZEA was predominantly caused by washing, except for bile which produced a partial dissociation of the complex (P<0.05). Addition of free ZEA to ruminal fluid resulted in instantaneous binding of about 70% of the toxin. ZEA bound to ruminal fluid was even more stable than lactic acid bacteria-ZEA in in vitro ruminal fermentations and in simulated gastrointestinal tract juices. It is concluded that complexation of ZEA in ruminal fluid could help protect ruminants against the toxin, and that the use of selected strains of lactic acid bacteria efficiently binding ZEA to limit its toxic effects could be more advantageous in monogastric animals.

scholarly journals Probiotic candidates among dairy Lactobacilli and Streptococcus thermophiles strains for control of the oral pathogen Porphyromonas gingivalis

Folia Medica ◽  
2021 ◽  
Vol 63 (5) ◽  
pp. 720-725
Author(s):  
Michaela Michaylova ◽  
Tsvetelina Yungareva ◽  
Zoltan Urshev ◽  
Yana Dermendzieva ◽  
Blagovesta Yaneva ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Porphyromonas Gingivalis ◽  
Antimicrobial Effect ◽  
Streptococcus Thermophilus ◽  
Fermented Milk ◽  
Inhibitory Effect ◽  
Culture Collection ◽  
Freeze Dried

Introduction: The gram-negative bacterium Porphyromonas gingivalis is a major causative agent of periodontitis in adults. It is also associated with disorders of the cardiovascular and endocrine systems, rheumatoid arthritis, pancreatic cancer, and Alzheimer&rsquo;s disease. Lactic acid bacteria (LAB) present in the oral cavity or introduced as probiotic preparations can support successful treatment of periodontitis due to their antagonism with the pathogen. Aim: The aim of this study was in vitro assessment of the antimicrobial activity of Lactobacillus spp. and Streptococcus thermophilus against P. gingivalis. Materials and methods: The antimicrobial effect of lactobacilli or S. thermophilus from the LBB Culture collection against P. gingivalis DSM 20709 was evaluated with the well diffusion assay on Wilkins Chalgren blood agar. Inhibition of the pathogen was evaluated by measuring the diameter of clear zones around the wells. Results: Application of milk fermented with selected LAB resulted in &#1072; bacteriostatic effect. The most active culture was S. thermophilus 187/4, followed by L. delbr. ssp. bulgaricus (LBB.B1054, C3/2 and LBB.B120), L. helveticus LBB.H48/1 and L. rhamnosus I-1/13. The respective reconstituted freeze-dried preparations had a stronger inhibitory effect on the pathogen with the formation of clear bactericidal zones. The effect of milk acidified with lactic acid was apparent with minimal bactericidal zone observed at concentration of 0.1%. The effectiveness of the assay was confirmed with Elgydium and Eludril. Conclusions:P. gingivalis DSM 20709 was sensitive to the metabolites produced in fermented milk by selected strains of L. delbr. ssp. bulgaricus, L. helveticus, L. rhamnosus, and S. thermophilus. Reconstituted freeze dried fermented milk had &#1072; stronger inhibitory effect compared to fresh samples. Lactic acid produced by lactic acid bacteria was the key component for inhibition of the pathogen.

scholarly journals Effect of Co-Fermentation with Lactic Acid Bacteria and K. marxianus on Physicochemical and Sensory Properties of Goat Milk

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 299
Author(s):  
Zhihai Huang ◽  
Lu Huang ◽  
Guangliang Xing ◽  
Xiao Xu ◽  
Chuanhai Tu ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Milk Protein ◽  
Octanoic Acid ◽  
Goat Milk ◽  
Principal Component ◽  
Gas Chromatography Mass Spectrometry ◽  
Rheological Analysis ◽  
Volatile Flavor ◽  
Flavor Profile

In this study, a multi-starters fermentation system involved lactic acid bacteria and yeasts was applied to obtain a novel acidified goat milk (AGM). Significant differences were found in the volatile flavor profile among goat milk, goat yogurt, and AGM reflected by principal component analysis of electronic nose (E-nose) data. Gas chromatography–mass spectrometry (GC-MS) results indicated that the relative content of free octanoic acid decreased, and more aromas were formed in AGM, which were considered to mask the goaty smell and give AGM a pleasant flavor. Rheological analysis indicated that AGM had higher apparent viscosity and G’ and G’’ moduli than goat yogurt and goat milk. Therefore, the goat yogurt fermented by lactic acid bacteria and K. marxianus exhibits a new method to alleviate the goaty flavor in goat milk and provides a novel option for those who were allergic to milk protein and dislike goaty flavor in goat milk.

Effects of lactic acid bacteria on low-density lipoprotein susceptibility to oxidation and aortic fatty lesion formation in hyperlipidemic hamsters

2015 ◽  
Vol 6 (3) ◽  
pp. 287-293 ◽  
Author(s):  
M. Ito ◽  
K. Oishi ◽  
Y. Yoshida ◽  
T. Okumura ◽  
T. Sato ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Low Density Lipoprotein ◽  
Plasma Lipid ◽  
Density Lipoprotein ◽  
Streptococcus Thermophilus ◽  
Ldl Oxidation ◽  
Low Density ◽  
Lag Times

We investigated the effects of Streptococcus thermophilus YIT 2001, a strain of lactic acid bacteria, on the susceptibility of low-density lipoprotein (LDL) to oxidation and the formation of aortic fatty lesions in hyperlipidemic hamsters. S. thermophilus YIT 2001 had the highest in vitro antioxidative activity against LDL oxidation among the 79 strains of lactic acid bacteria and bifidobacteria tested, which was about twice that of S. thermophilus YIT 2084. The lag time of LDL oxidation in the YIT 2001 feeding group was significantly longer than in controls, but was unchanged in the YIT 2084 group. After the feeding of YIT 2001, lag times were prolonged and areas of aortic fatty lesions were dose-dependently attenuated, although there were no effects on plasma lipid levels. These results suggest that YIT 2001 has the potential to prevent the formation of aortic fatty lesions by inhibiting LDL oxidation.

Studies on the Resistance of Cholesterol-Lowering of Lactic Acid Bacteria to Simulated Gastrointestinal Circumstance In Vitro

2013 ◽  
Vol 807-809 ◽  
pp. 2014-2018 ◽  
Author(s):  
Yong Qing Yang ◽  
Yuan Hong Xie ◽  
Hong Xing Zhang ◽  
Hui Liu
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bile Salt ◽  
Lactobacillus Casei ◽  
Streptococcus Thermophilus ◽  
Cholesterol Lowering ◽  
Beneficial Effects ◽  
Density Values ◽  
Adverse Circumstance

Acid and bile are primary natural barriers in the gastrointestinal tract, and tolerances of the probiotics help to survive and exert their beneficial effects. Eight lactic acid bacteria strains were selected based on cholesterol-lowering ability from Chinese traditional kefir grain, namedlactococcus lactis subsp lactisKS4, J4, P1 and P5,lactobacillus caseiKTx, KL1 and J1 andstreptococcus thermophilusTx. The strains were cultured in MRS medium (pH 3.0 and 0.3% bile salt). Acid and bile salt tolerances were evaluated by measuring and comparing optical density values at 600nm (OD600). The o-phthalaldehyde method (OPA) was used. The cholesterol-lowering rate of strains KL1 and J1 are 60.1% and 55.3% to simulated gastrointestinal adverse circumstance in vitro. The results indicate thatlactobacillus caseiKL1 and J1 are effective as probiotics with cholesterol-lowering activities.

Suppressive effects of Streptococcus thermophilus KLDS 3.1003 on some foodborne pathogens revealed through in vitro, in vivo and genomic insights

2020 ◽  
Vol 11 (7) ◽  
pp. 6573-6587 ◽  
Author(s):  
Smith Etareri Evivie ◽  
Matthew Chidozie Ogwu ◽  
Amro Abdelazez ◽  
Xin Bian ◽  
Fei Liu ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Foodborne Pathogens ◽  
Streptococcus Thermophilus ◽  
Foodborne Diseases ◽  
Global Challenge ◽  
Prevention And Treatment

Foodborne diseases (FBDs) remain a persistent global challenge and recent research efforts suggest that lactic acid bacteria (LAB) strains can contribute towards their prevention and treatment.

In vitro adhesion of lactic acid bacteria and bifidobacteria to Caco-2P and IEC-18 cells

2005 ◽  
Vol 34 (1) ◽  
pp. 91-99 ◽  
Author(s):  
K. Szekér ◽  
J. Beczner ◽  
A. Halász ◽  
Á. Mayer ◽  
J.M. Rezessy-Szabó ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
In Vitro Adhesion
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