scholarly journals Influence of Oat β-Glucan on the Survival and Proteolytic Activity of Lactobacillus rhamnosus GG in Milk Fermentation: Optimization by Response Surface

Fermentation ◽  
2021 ◽  
Vol 7 (4) ◽  
pp. 210
Author(s):  
María Isabel Chávez de la Vega ◽  
Sergio Alatorre-Santamaría ◽  
Lorena Gómez-Ruiz ◽  
Mariano García-Garibay ◽  
Francisco Guzmán-Rodríguez ◽  
...  
Keyword(s):  
Response Surface ◽  
Proteolytic Activity ◽  
Lactobacillus Rhamnosus ◽  
Extraction Yield ◽  
Lactobacillus Rhamnosus Gg ◽  
Control Factors ◽  
Functional Value ◽  
Milk Fermentation ◽  
Two Factors ◽  
Enzymatic Inactivation

β-glucans come from cereals that have been located within compounds with prebiotic activity. They have presented several bioactivities that have determined their high functional value. The aim of this study was to identify the influence of oat β-glucan on the survival and proteolytic activity of Lactobacillus rhamnosus GG in a milk fermentation through an experimental design to optimize the process. For β-glucan extraction after dry milling of oats, two methods were applied: with and without enzymatic inactivation of the semolina. The highest extraction yield (45.25 g/L) was obtained with enzymatic inactivation. For the optimization of survival and proteolytic activity, a central design composed of axial points with two factors on three levels was used. Control factors were β-glucan and inoculum concentrations. According to response surface, the best survival growth rate of probiotic was observed with 4.38% of inoculum and 22.46 g/L of β-glucan, and the highest production of free amino groups was observed with 4.18% of inoculum and 22.71 g/L of β-glucan. Thus, β-glucan promotes the proteolytic activity of Lb. rhamnosus GG in milk fermentation.

scholarly journals Development of Antioxidant and Antihypertensive Properties during Growth of Lactobacillus helveticus, Lactobacillus rhamnosus and Lactobacillus reuteri on Cow’s Milk: Fermentation and Peptidomics Study

Foods ◽  
2020 ◽  
Vol 10 (1) ◽  
pp. 17
Author(s):  
Anna V. Begunova ◽  
Olga S. Savinova ◽  
Olga A. Glazunova ◽  
Konstantin V. Moiseenko ◽  
Irina V. Rozhkova ◽  
...  
Keyword(s):  
Proteolytic Activity ◽  
Lactobacillus Reuteri ◽  
Lactobacillus Rhamnosus ◽  
Milk Proteins ◽  
Ace Inhibition ◽  
Fermented Milk ◽  
Research Area ◽  
Lactobacillus Helveticus ◽  
Milk Fermentation ◽  
C Terminus

Bioactive peptides derived from milk proteins are an active research area. Exhibiting numerous positive physiological effects on digestive, cardiovascular, immune and nervous systems, these peptides thought to be one of the most promising ingredients for functional food. Generally, these peptides are inactive within the parent proteins and can be liberated during milk fermentation by the specific proteolytic systems of various Lactobacillus spp. Here we present the study of milk fermentation by Lactobacillus helveticus NK1, Lactobacillus rhamnosus F and Lactobacillus reuteri LR1 strains. It was demonstrated that the antioxidant activity of the milk fermented by these strains concomitantly increased with the strains’ proteolytic activity. For the angiotensin I-converting enzyme (ACE) inhibitory activity, the same tendency was not observed. Although the proteolytic activity of L. helveticus NK1 was two times higher than that of L. rhamnosus F, the milk fermented by these strains showed comparable ACE inhibition. The analysis of the peptide profiles of the fermented milk samples allowed us to hypothesize that some previously unreported peptides can be produced by L. rhamnosus F. In addition, it was demonstrated that these potential ACE-inhibiting peptides originated from the C-terminus of αS2-casein.

scholarly journals Agave juice improves survival and proteolytic activity of Lactobacillus rhamnosus GG during ripening of semi-ripened mexican cheese

2021 ◽  
Author(s):  
Juan RAMÍREZ-GODÍNEZ ◽  
Juan Francisco GUTIÉRREZ-RODRÍGUEZ ◽  
Elizabeth CONTRERAS-LÓPEZ ◽  
Gabriela Mariana RODRÍGUEZ-SERRANO ◽  
Araceli CASTAÑEDA-OVANDO ◽  
...  
Keyword(s):  
Proteolytic Activity ◽  
Lactobacillus Rhamnosus ◽  
Lactobacillus Rhamnosus Gg ◽  
Agave Juice

scholarly journals Lactobacillus rhamnosus GG orchestrates an anti-tumor immune response

2021 ◽  
Author(s):  
Joshua A. Owens ◽  
Bejan J. Saeedi ◽  
Crystal R. Naudin ◽  
Sarah Hunter-Chang ◽  
Maria E. Barbian ◽  
...  
Keyword(s):  
Immune Response ◽  
Lactobacillus Rhamnosus ◽  
Lactobacillus Rhamnosus Gg

scholarly journals The effect of heat treatment and impact angle on the erosion behavior of nickel-tungsten carbide cold spray coating using response surface methodology

2021 ◽  
Author(s):  
Marios Kazasidis ◽  
Elisa Verna ◽  
Shuo Yin ◽  
Rocco Lupoi
Keyword(s):  
Heat Treatment ◽  
Response Surface Methodology ◽  
Mass Loss ◽  
Tungsten Carbide ◽  
Response Surface ◽  
Spray Coating ◽  
Impact Angle ◽  
Control Factors ◽  
Heat Treated ◽  
The Impact

AbstractThis study elucidates the performance of cold-sprayed tungsten carbide-nickel coating against solid particle impingement erosion using alumina (corundum) particles. After the coating fabrication, part of the specimens followed two different annealing heat treatment cycles with peak temperatures of 600 °C and 800 °C. The coatings were examined in terms of microstructure in the as-sprayed (AS) and the two heat-treated conditions (HT1, HT2). Subsequently, the erosion tests were carried out using design of experiments with two control factors and two replicate measurements in each case. The effect of the heat treatment on the mass loss of the coatings was investigated at the three levels (AS, HT1, HT2), as well as the impact angle of the erodents (30°, 60°, 90°). Finally, the response surface methodology (RSM) was applied to analyze and optimize the results, building the mathematical models that relate the significant variables and their interactions to the output response (mass loss) for each coating condition. The obtained results demonstrated that erosion minimization was achieved when the coating was heat treated at 600 °C and the angle was 90°.

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