Health-Promoting Properties of Lacticaseibacillus paracasei: A Focus on Kefir Isolates and Exopolysaccharide-Producing Strains

Among artisanal fermented beverages, kefir (fermented milk drink) and water kefir (fermented nondairy beverage) are of special interest because their grains can be considered natural reservoirs of safe and potentially probiotic strains. In the last years, several reports on Lacticaseibacillus paracasei (formerly Lactobacillus paracasei) isolated from both artisanal fermented beverages were published focusing on their health-promoting properties. Although this is not the predominant species in kefir or water kefir, it may contribute to the health benefits associated to the consumption of the fermented beverage. Since the classification of L. paracasei has been a difficult task, the selection of an adequate method for identification, which is essential to avoid mislabeling in products, publications, and some publicly available DNA sequences, is discussed in the present work. The last findings in health promoting properties of L. paracasei and the bioactive compounds are described and compared to strains isolated from kefir, providing a special focus on exopolysaccharides as effector molecules. The knowledge of the state of the art of Lacticaseibacillus paracasei from kefir and water kefir can help to understand the contribution of these microorganisms to the health benefits of artisanal beverages as well as to discover new probiotic strains for applications in food industry.

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Water kefir: factors affecting grain growth and health‐promoting properties of the fermented beverage

Journal of Applied Microbiology ◽

10.1111/jam.15385 ◽

2021 ◽

Author(s):

María Dolores Pendón ◽

Ana Agustina Bengoa ◽

Carolina Iraporda ◽

Micaela Medrano ◽

Graciela L. Garrote ◽

...

Keyword(s):

Grain Growth ◽

Factors Affecting ◽

Health Promoting ◽

Fermented Beverage ◽

Water Kefir

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Nutritional, Health-Promoting Properties and Antioxidant Activity of Yemeni Fermented Milk (Laban) and A Laban-Pulicaria Jaubertii Mixture

Turkish Journal of Agriculture - Food Science and Technology ◽

10.24925/turjaf.v8i10.2049-2058.3420 ◽

2020 ◽

Vol 8 (10) ◽

pp. 2049-2058

Author(s):

Alsayadi Muneer MS ◽

Almowallad Shamsan A. ◽

Yahya Mohammed A. ◽

Ekram Alsanea ◽

Talal Alfardi ◽

...

Keyword(s):

Antioxidant Activity ◽

Functional Food ◽

Dairy Product ◽

Health Benefits ◽

Reducing Power ◽

Raw Milk ◽

Fermented Milk ◽

Excellent Health ◽

Total Antioxidant ◽

Health Promoting

Fermented milk is known as a major functional food that has proven health benefits, such as probiotic effects. The fermented milk, laban, is the foremost dairy product in Yemen. This study aimed to evaluate the nutritional and health-promoting properties and antioxidant activity of laban. Nutritional and health-promoting properties were estimated. Antioxidant activity was evaluated by measuring total polyphenol levels, 1.1-diphenyl-2-picrylhydrazyl scavenging activity, reducing power, and total antioxidant capacity. The antioxidant activity of a laban-Pulicaria jaubertii mixture was also determined. Results showed considerable quantities of nutrients, especially fats, in both milk and laban. The composition differences between milk and laban show several significant health-promoting properties for laban. Laban showed higher antioxidant activity than raw milk and the addition of P. jaubertii to the laban, increased antioxidant activity. The properties of laban suggested the potential use of laban as a promising functional food with excellent health benefits, especially when mixed with P. jaubertii.

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Identification and typization of bacteria of the genus Enterococcus supposed to be used for the production of functional foods

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis ◽

10.11118/actaun200755020009 ◽

2007 ◽

Vol 55 (2) ◽

pp. 9-14 ◽

Cited By ~ 2

Author(s):

Radka Burdychová

Keyword(s):

Biogenic Amine ◽

Dna Sequences ◽

Functional Foods ◽

Histidine Decarboxylase ◽

Fermented Milk ◽

Culture Collection ◽

Decarboxylase Activity ◽

Milk Products ◽

Probiotic Strains ◽

And Storage

In this study, the species identification of 12 probiotic strains of the genusEnterococcusfrom Culture Collection of Dairy Microorganisms Lactoflora (CCDM, Milcom, Tábor, Czech Republic) were done using PCR described by DUTKA-MALEN et al. (1995). All strains were classified to be of the genusEnterococcusand speciesE. faecium.These strains are supposed to be used as probiotics for the production of functional foods. According to the fact thatE. faeciumwas described to have decarboxylase activity responsible for biogenic amine production in fermented products, the presence of genes coding for microbial tyrosine and histidine decarboxylase was screened in all strains using PCR described by COTON et al. (2004). Whereas the presence of DNA sequences for histidine decarboxylase was not detected in any strain, specific DNA sequences coding for tyrosine decarboxylases were detected in all tested strains. When applying as starter probiotic cultures to fermented milk products, the production of biogenic amine tyramine have to be observed during both fermentation and storage.

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Kefir as a Functional Beverage Gaining Momentum towards Its Heath Promoting Attributes

Beverages ◽

10.3390/beverages7030048 ◽

2021 ◽

Vol 7 (3) ◽

pp. 48

Author(s):

Vassilios Ganatsios ◽

Poonam Nigam ◽

Stavros Plessas ◽

Antonia Terpou

Keyword(s):

Fermented Milk ◽

Fermented Foods ◽

Milk Product ◽

Positive Health ◽

Data Link ◽

Wide Range ◽

Functional Beverages ◽

Probiotic Strains ◽

Health Promoting ◽

Novel Applications

The consumption of fermented foods posing health-promoting attributes is a rising global trend. In this manner, fermented dairy products represent a significant subcategory of functional foods with established positive health benefits. Likewise, kefir—a fermented milk product manufactured from kefir grains—has been reported by many studies to be a probiotic drink with great potential in health promotion. Existing research data link regular kefir consumption with a wide range of health-promoting attributes, and more recent findings support the link between kefir’s probiotic strains and its bio-functional metabolites in the enhancement of the immune system, providing significant antiviral effects. Although it has been consumed for thousands of years, kefir has recently gained popularity in relation to novel biotechnological applications, with different fermentation substrates being tested as non-dairy functional beverages. The present review focuses on the microbiological composition of kefir and highlights novel applications associated with its fermentation capacity. Future prospects relating to kefir’s capacity for disease prevention are also addressed and discussed.

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Effects of Fermentative Factors on Biochemical, Microbiological and Sensory Characteristics of Probiotic Iranian Fermented Milk (Doogh)

Current Nutrition & Food Science ◽

10.2174/1573401313666170614092802 ◽

2019 ◽

Vol 15 (1) ◽

pp. 40-47

Author(s):

Elaheh Ahmadi ◽

Reza Mohammadi ◽

Sara Hasanvand ◽

Milad Rouhi ◽

Amir Mohammad Mortazavian ◽

...

Keyword(s):

Incubation Temperature ◽

Storage Temperature ◽

Starter Culture ◽

Fermented Milk ◽

Biochemical Properties ◽

Viable Count ◽

Sensory Characteristics ◽

Refrigerated Storage ◽

Increase Rate ◽

Probiotic Strains

Background: Doogh is a traditional Iranian fermented milk drink that is currently a very popular product in Iran. In the present study, the combined effects of incubation temperature, type of starter culture, and final pH of fermentation on the viability of two probiotic strains (Lactobacillus acidophilus La-5 (A) and Bifidobacterium lactis Bb-12 (B)) and biochemical and sensory characteristics of probiotic Doogh were investigated. Method: Different treatments were prepared with yoghurt starter culture containing probiotics, using reconstituted skimmed milk with 6% of solid nonfat. They were incubated at 38°C or 44°C until pH 4.0 or pH 4.5 and were kept for 21 days at 4°C or 8°C storage temperature. The biochemical properties of treatments were evaluated during fermentation and refrigerated storage. The viable count and sensory attributes of treatments were studied at the end of fermentation and at the end of storage. Results: Results showed that the greatest mean pH drop rate, mean acidity increase rate and mean redox potential increase rate and the shortest incubation time were observed in treatments incubated at 44°C with final pH of 4.5. The highest survival of both probiotic strains during storage was related to treatments with fermentation temperature of 38°C and final pH of 4.5. Treatments ABY1-38°C-4.0 had the highest sensorial total acceptance at the end of refrigerated storage. Conclusion: It would be concluded that the best treatment was ABY3-38°C-4 stored at 8°C in regards of probiotics’ viability and sensory characteristics of Doogh. Thus, controlling the temperature of refrigerated storage is the most importance factor during storage and distribution.

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Prebiotic Carbohydrates for Therapeutics.

Endocrine Metabolic & Immune Disorders - Drug Targets ◽

10.2174/1871530320666200929140522 ◽

2020 ◽

Vol 20 ◽

Author(s):

Renuka Basavaiah ◽

Prapulla Siddalingaiya Gurudutt

Keyword(s):

Immune Response ◽

Lipid Metabolism ◽

Bacterial Infection ◽

Food Industry ◽

Health Benefits ◽

Well Being ◽

Intestinal Disease ◽

Mineral Absorption ◽

Health Promoting ◽

Insulin Dependent

: The food industry is constantly shifting focus based on prebiotics as health-promoting substrates rather than just food supplements. A prebiotic is ‘‘a selectively fermented ingredient that allows specific changes, both in the composition and/or activity in the gastrointestinal microflora that confers benefits upon host well-being and health.” Prebiotics exert a plethora of health-promoting effects, which has lead to the establishment of multimillion food and pharma industries. The following are the health benefits attributed to prebiotics: mineral absorption, better immune response, increased resistance to bacterial infection, improved lipid metabolism, possible protection against cancer, relief from poor digestion of lactose, and reduction in the risk of diseases such as intestinal disease, non-insulin dependent diabetes, obesity and allergy. Numerous studies in both animals and humans have demonstrated the health benefits of prebiotics.

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Discovery of New Genera Challenges the Subtribal Classification of Tok-Tok Beetles (Coleoptera: Tenebrionidae: Sepidiini)

Insect Systematics and Diversity ◽

10.1093/isd/ixab006 ◽

2021 ◽

Vol 5 (2) ◽

Author(s):

Olivia M Gearner ◽

Marcin J Kamiński ◽

Kojun Kanda ◽

Kali Swichtenberg ◽

Aaron D Smith

Keyword(s):

Dna Sequences ◽

Species Group ◽

Phylogenetic Placement ◽

Darkling Beetles ◽

Species Groups ◽

Taxonomic Groups ◽

Inference Methods ◽

A New Species ◽

Coleoptera Tenebrionidae

Abstract Sepidiini is a speciose tribe of desert-inhabiting darkling beetles, which contains a number of poorly defined taxonomic groups and is in need of revision at all taxonomic levels. In this study, two previously unrecognized lineages were discovered, based on morphological traits, among the extremely speciose genera Psammodes Kirby, 1819 (164 species and subspecies) and Ocnodes Fåhraeus, 1870 (144 species and subspecies), namely the Psammodes spinosus species-group and Ocnodes humeralis species-group. In order to test their phylogenetic placement, a phylogeny of the tribe was reconstructed based on analyses of DNA sequences from six nonoverlapping genetic loci (CAD, wg, COI JP, COI BC, COII, and 28S) using Bayesian and maximum likelihood inference methods. The aforementioned, morphologically defined, species-groups were recovered as distinct and well-supported lineages within Molurina + Phanerotomeina and are interpreted as independent genera, respectively, Tibiocnodes Gearner & Kamiński gen. nov. and Tuberocnodes Gearner & Kamiński gen. nov. A new species, Tuberocnodes synhimboides Gearner & Kamiński sp. nov., is also described. Furthermore, as the recovered phylogenetic placement of Tibiocnodes and Tuberocnodes undermines the monophyly of Molurina and Phanerotomeina, an analysis of the available diagnostic characters for those subtribes is also performed. As a consequence, Phanerotomeina is considered as a synonym of the newly redefined Molurina sens. nov. Finally, spectrograms of vibrations produced by substrate tapping of two Molurina species, Toktokkus vialis (Burchell, 1822) and T. synhimboides, are presented.

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Design of a New Fermented Beverage from Medicinal Plants and Organic Sugarcane Molasses via Lactic Fermentation

Applied Sciences ◽

10.3390/app11136089 ◽

2021 ◽

Vol 11 (13) ◽

pp. 6089

Author(s):

Hamza Gadhoumi ◽

Maria Gullo ◽

Luciana De Vero ◽

Enriqueta Martinez-Rojas ◽

Moufida Saidani Tounsi ◽

...

Keyword(s):

Medicinal Plants ◽

Headspace Analysis ◽

Well Being ◽

Sugarcane Molasses ◽

Spectroscopy Analysis ◽

Fermented Beverages ◽

Functional Beverages ◽

Fermented Beverage ◽

High Level ◽

Gallic Acid Equivalent

Functional beverages obtained using medicinal plants and fermented with lactic acid bacteria are gaining much interest from the scientific community, driven by the growing demand for food and beverages with beneficial properties. In this work, three different batches of medicinal plants and organic sugarcane molasses, named FB-lc, FB-sp and FB-lcsp, were prepared and fermented by using Lactobacillus acidophilus ATCC 43121, Bifidobacterium breve B632 and a mix of both strains’ culture, respectively. The three fermented beverages revealed a high level of polyphenols (expressed as gallic acid equivalent), ranging from 182.50 to 315.62 µg/mL. The highest content of flavonoids (152.13 µg quercetin equivalent/mL) and tannins (93.602 µg catechin equivalent/mL) was detected in FB-lcsp trial. The IR spectroscopy analysis showed a decrease in sugar (pyranose forms, D-glucopyranose and rhamnosides). In addition, the aromatic compounds of the fermented beverages, detected by GC-MS headspace analysis, showed twenty-four interesting volatile compounds, which could give positive aroma attributes to the flavor of the beverages. The highest antioxidant activity was observed in the beverage obtained by the mix culture strains. Accordingly, the production of these beverages can be further investigated for considering their well-being effects on human health.

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Ginkgo seed extract promotes longevity and stress resistance of Caenorhabditis elegans

Food & Function ◽

10.1039/d1fo02823e ◽

2021 ◽

Author(s):

Nan Shen ◽

Wen Zeng ◽

Feng Leng ◽

Jinkai Lu ◽

Zhaogeng Lu ◽

...

Keyword(s):

Caenorhabditis Elegans ◽

Stress Resistance ◽

Health Benefits ◽

Seed Extract ◽

Traditional Food ◽

Aging And Health ◽

Health Promoting

Ginkgo seeds are a traditional food in China valued for their nutritional and health benefits. However, little is known about the anti-aging and health-promoting effects of ginkgo seed products. Here,...

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