scholarly journals JUSTIFICATION OF THE WAREHOUSE OF FERMENTED PRODUCTS USING VEGETABLE FILLERS

2020 ◽  
pp. 126-134
Author(s):  
Alla Solomon ◽  
Yurii Polievoda
Keyword(s):  
Bacterial Flora ◽  
Correct Choice ◽  
Fermented Milk ◽  
Biologically Active ◽  
Technological Parameters ◽  
High Productivity ◽  
Normal Bacterial Flora ◽  
Flour Basis ◽  
Taxonomic Groups ◽  
Fermented Products

To create fermented products, it is necessary to determine the composition of highly efficient cultures of microorganisms, which, along with high productivity, have a high and diverse biochemical activity. The correct choice of biologically active strains of bifido- and lacto cultures for the production of fermented dairy products allows to obtain a quality that meets the requirements of regulatory documents. One of the promising areas of fermented milk fermented products is the development of complex yeasts based on consortia of probiotic bacteria of different taxonomic groups, which are more resistant to adverse environmental factors and have higher activity compared to yeasts made using pure monocultures. The selection criteria for strains for fermentation compositions are their biological activity, ie the ability to provide the predicted functional effect on the human body, as well as technological parameters that will obtain dessert fermented milk products with certain physicochemical and rheological properties. The article scientifically researches and substantiates the composition of pro- and prebiotics, the influence of the bifidostimulating component and the stabilizing system on the quality indicators of fermented dessert products, developed technologies of sour milk desserts based on a consortium of bifidobacteria and lactobacilli. Since milk is an unfavorable environment for the development of most microorganisms - representatives of the normal bacterial flora of the human gastrointestinal tract and does not contain low molecular weight compounds necessary for the development of microorganisms, and most bacteria of the genus Lactobacillus, Lactococcus and Bifidobacterium are obligate in milk oxygen, they develop very slowly in milk. The conducted researches allowed to develop recipes and technologies of production of fermented desserts on milk and milk-flour basis, with the use of bifidobacteria and lactobacilli, as well as bifidostimulants, structurants and fruit - berry fillers, which retain high biological value, delicate texture, taste and aroma for 15 days.

scholarly journals Use of α-Lactalbumin and Caseinoglycomacropeptide as Biopeptide Precursors and as Functional Additives in Milk Beverages Fermented by L. helveticus

2021 ◽  
Vol 2021 ◽  
pp. 1-15
Author(s):  
Katarzyna Skrzypczak ◽  
Emilia Fornal ◽  
Dorota Domagała ◽  
Waldemar Gustaw ◽  
Ewa Jabłońska-Ryś ◽  
...  
Keyword(s):  
Fermented Milk ◽  
Lactobacillus Helveticus ◽  
Biologically Active ◽  
Bacterial Strains ◽  
Inhibitory Effects ◽  
Active Peptides ◽  
Functional Additives ◽  
Health Promoting ◽  
Positive Effect ◽  
Fermented Products

The objective of this investigation was to verify whether biologically active peptides (BAPs) could be obtained from water solutions of α-lactalbumin (α-la) and caseinoglycomacropeptide (CGMP) through an application of the new Lactobacillus helveticus strains. Also, the aim of this research was to determine the influence of addition of the analyzed protein preparations to milk subjected to fermentation by tested bacterial strains on the physicochemical properties of obtained milk beverages. The results indicate that CGMP is a more preferable source for the production of BAPs by the test bacteria than α-la. The antihypertensive and ACE inhibitory effects were the most widespread bioactivities among the detected BAPs. α-la containing fermented milk beverages had higher values of springiness, gumminess, chewiness, and resilience than analogous products containing CGMP, while CGMP-supplemented fermented products exhibited higher values of the hardness parameter. The highest values of hardness ( 0.416 ± 0.05  N) were recorded for beverages fermented by DSMZ containing the addition of CGMP, while the lowest value of this parameter ( 0.186 ± 0.06  N) was noted for products containing α-la and fermented by B734. Moreover, CGMP-containing fermented products were characterized by a generally higher value of the proteolysis index (PI) than analogous variants containing α-la. The use of analyzed strains and the selected protein preparations has a positive effect on the texture of fermented milk beverages and might contribute to an increase in the health-promoting potential of such products.

Biologically active ingredients in fermented milk products

2020 ◽  
pp. 20-23
Author(s):  
G.A. Donskaya ◽  
◽  
V.M. Drozhzhin ◽  
◽  
◽  
...  
Keyword(s):  
Fermented Milk ◽  
Biologically Active ◽  
Active Ingredients ◽  
Milk Products ◽  
Fermented Milk Products

The value of functional fermented milk drinks in dietary and preventive nutrition

2021 ◽  
Vol 9 (16) ◽  
pp. 180-191
Author(s):  
Аlla Solomon ◽  
◽  
Iryna Bernyk ◽  
Мariana Bondar ◽  
◽  
...  
Keyword(s):  
Human Body ◽  
Fermented Milk ◽  
The Body ◽  
Biologically Active ◽  
Milk Product ◽  
Negative Effects ◽  
Milk Products ◽  
Adverse Environmental Conditions ◽  
Functional Components ◽  
Fermented Milk Products

State policy in the field of healthy nutrition is a timely and vital, because inadequate nutrition for the physical needs of the body poses a threat to national security today. The article analyzes the state of nutrition of the population of Ukraine in recent years, which is marked by negative trends, both in relation to energy adequacy and in relation to the chemical composition of diets. It is proven that the harm to health is caused by insufficient intake of vitamins, minerals and trace elements, resulting in reduced physical and mental performance, resistance to various diseases, increased negative effects on the body of adverse environmental conditions, harmful production factors, nervous and emotional stress and stress. The purpose of this work is to scientifically substantiate the composition of a fermented milk product enriched with sprouted barley grains and rosehip syrup, which allows improving the structure of the human nutrition through the use of functional ingredients and facilitating the adaptation of the human body to adverse external conditions. Experts associate the positive effect of fermented milk products for the human body with the appearance in them of physiologically active functional components, which are also useful in a physiological form. The value of fermented milk products in functional nutrition is determined primarily by the unique composition of microflora, food and biological value of products. Speaking about the nutritional value of fermented milk products, it is necessary to consider in detail the nutritional substances that make up its composition. In the lifr process of lactic acid bacteria, a complex of biologically active substances (enzymes, lactic and acetic acids, antibiotic substances) is accumulating. Dietary fermented milk products improve metabolism, stimulate the secretion of gastric juice, stimulate the appetite. Improving the health of the human body and ensuring its active life through the use of fermented milk products with functional properties is a new promising direction in medicine and nutrition, as its integral part.

Natural and innate immunity

2011 ◽  
pp. 151-153
Author(s):  
Dr Mark Harrison
Keyword(s):  
Fatty Acids ◽  
Innate Immunity ◽  
Free Fatty Acids ◽  
Bacterial Flora ◽  
Sebaceous Glands ◽  
Skin Flora ◽  
Normal Bacterial Flora

1.1 Barriers to infection, 151 1.2 Normal bacterial flora, 152 1.3 Phagocytes and complement, 152 • Anatomical barrier physically preventing invasion of microorganisms. • Chemical barrier providing unfavourable conditions for most organisms to survive due to: ▪ Free fatty acids produced by the sebaceous glands and skin flora...

scholarly journals Validation of a real-time PCR assay for high-throughput detection of Avibacterium paragallinarum in chicken respiratory sites

2019 ◽  
Vol 31 (5) ◽  
pp. 714-718 ◽  
Author(s):  
Kristin A. Clothier ◽  
Simone Stoute ◽  
Andrea Torain ◽  
Beate Crossley
Keyword(s):  
Real Time ◽  
High Throughput ◽  
Real Time Pcr ◽  
Limit Of Detection ◽  
Bacterial Flora ◽  
Clinical Samples ◽  
Single Tube ◽  
Avibacterium Paragallinarum ◽  
Normal Bacterial Flora ◽  
Close Relatives

Avibacterium paragallinarum is the causative agent of infectious coryza, a highly contagious respiratory disease in chickens. Given its fastidious nature, this bacterium is difficult to recover and identify, particularly from locations colonized by normal bacterial flora. Standard PCR methods have been utilized for detection but are labor-intensive and not feasible for high-throughput testing. We evaluated a real-time PCR (rtPCR) method targeting the HPG-2 region of A. paragallinarum, and validated a high-throughput extraction for this assay. Using single-tube extraction, the rtPCR detected 4 A. paragallinarum (ATCC 29545T and 3 clinical) isolates with a limit of detection (LOD) of 10 cfu/mL and a PCR efficiency of 89–111%. Cross-reaction was not detected with 33 non– A. paragallinarum, all close relatives from the family Pasteurellaceae. Real-time PCR testing on extracts of 66 clinical samples (choana, sinus, or trachea) yielded 98.2% (35 of 36 on positives, 30 of 30 on negatives) agreement with conventional PCR. Duplicate samples tested in a 96-well format extraction in parallel with the single-tube method produced equivalent LOD on all A. paragallinarum isolates, and 96.8% agreement on 93 additional clinical samples extracted with both procedures. This A. paragallinarum rtPCR can be utilized for outbreak investigations and routine monitoring of susceptible flocks.

scholarly journals The development of a biologically active additive to reduce the blood cholesterol level

2020 ◽  
Vol 161 ◽  
pp. 01093
Author(s):  
I.S. Khamagaeva ◽  
N.A. Zambalova ◽  
A.V. Tsyzhipova ◽  
A.T. Bubeev
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Linolenic Acid ◽  
Nutrient Medium ◽  
Linseed Oil ◽  
Bifidobacterium Longum ◽  
Biologically Active ◽  
Blood Cholesterol ◽  
Optimum Dose ◽  
Technological Parameters

The relationship between the content of polyunsaturated fatty acids (PUFAs) of flaxseed oil and the cholesterol-metabolizing activity of various strains of bifidobacteria was studied. The optimum dose of linseed oil in a nutrient medium for the cultivation of bifidobacteria was selected to provide high cholesterol destruction compared to the control. Of all the studied strains of bifidobacteria, the most pronounced destructive activity against cholesterol is displayed by the strain Bifidobacterium longum DK-100, which, with the biomass growth in a nutrient medium of linseed oil destroys 74% of the total cholesterol. When studying the fatty acid composition of the biomass of bifidobacteria, the oleic acid was found to predominate among monounsaturated fatty acids, and the α-linolenic acid to prevail among polyunsaturated fatty acids, that amounted to 44-45%. A decrease in the content of linolenic acid during the cultivation of bifidobacteria was noted, which is probably due to their participation of bifidobacteria in the metabolism. As a result of the studies, the optimum conditions for the cultivation of bifidobacteria were selected and the technological parameters of producing dietary supplements were justified.

Activation of NF-κB in intestinal epithelial cells by enteropathogenicEscherichia coli

1997 ◽  
Vol 273 (4) ◽  
pp. C1160-C1167 ◽  
Author(s):  
Suzana D. Savkovic ◽  
Athanasia Koutsouris ◽  
Gail Hecht
Keyword(s):  
Transcription Factor ◽  
Epithelial Cells ◽  
Intestinal Epithelial Cells ◽  
Bacterial Flora ◽  
Inflammatory Cells ◽  
Initial Response ◽  
Intestinal Epithelial ◽  
E Coli ◽  
Normal Bacterial Flora ◽  
First Time

The initial response to infection is recruitment of acute inflammatory cells to the involved site. Interleukin (IL)-8 is the prototypical effector molecule for this process. Transcription of the IL-8 gene is primarily governed by the nuclear transcription factor (NF)-κB. Intestinal epithelial cells produce IL-8 in response to infection by enteric pathogens yet remain quiescent in a milieu where they are literally bathed in normal bacterial flora. We therefore sought to investigate NF-κB activation in response to enteropathogenic Escherichia coli (EPEC), nonpathogenic E. coli, and bacterial lipopolysaccharide in an intestinal epithelial cell (T84) model and to determine whether EPEC-induced activation of NF-κB factor is causally linked to IL-8 production. We report herein that NF-κB is activated by EPEC, yet such a response is not extended to nonpathogenic organisms or purified E. coli lipopolysaccharide. Transcription factor decoys significantly diminished IL-8 production in response to EPEC, demonstrating a causal relationship. Furthermore, deletion of specific EPEC virulence genes abrogates the NF-κB-activating property of this pathogen, suggesting that specific bacterial factors are crucial for inducing this response. These studies show for the first time that infection of intestinal epithelial cells with EPEC activates NF-κB, which in turn initiates IL-8 transcription, and highlight the differential response of these cells to bacterial pathogens vs. nonpathogens.

scholarly journals Study of aerobic bacterial conjunctival flora in patients with diabetes mellitus

2013 ◽  
Vol 5 (1) ◽  
pp. 28-32 ◽  
Author(s):  
D Karimsab ◽  
SK Razak
Keyword(s):  
Diabetes Mellitus ◽  
Diabetic Retinopathy ◽  
Proliferative Diabetic Retinopathy ◽  
Bacterial Flora ◽  
Diabetic Patients ◽  
Coagulase Negative Staphylococci ◽  
Ocular Infections ◽  
Patients With Diabetes ◽  
Conjunctival Flora ◽  
Normal Bacterial Flora

Introduction: Normal bacterial flora may be altered by a variety of factors. Objective: To study the aerobic bacterial conjunctival flora in patients with diabetes mellitus and to find its clinical significance by comparing the results to the conjunctival flora of non-diabetic subjects. Materials and methods: A total of 75 diabetic patients were included as cases and 25 nondiabetics as controls to compare the results. Specimens for the study of conjunctival flora were taken by rubbing sterile cotton-tipped swabs to the inferior palbebral conjunctiva. The conjunctival culture report of the patients with diabetic mellitus was compared to that of nondiabetic subjects. Results: Positive conjunctival cultures were seen in a higher percentage of patients with diabetes (unilateral and bilateral positive conjunctival cultures 34.66 % and 58.66 % respectively) compared to that in non-diabetic controls (unilateral and bilateral positive conjunctival cultures 24 % and 16 % respectively). Diabetics showed a higher proportion of coagulase negative staphylococci (45.33 %), compared to the non-diabetic group (16 %). Among the diabetic patients, positive conjunctival cultures were detected more frequently in those with diabetic retinopathy compared to those without retinopathy. A higher proportions of bilateral positive conjunctival cultures were seen in cases with proliferative diabetic retinopathy (38.63 %) in comparison to patients with no retinopathy and different stages of non-proliferative diabetic retinopathy. Conclusion: The conjunctival floral pattern with increased bacteria in diabetics is a predominant cause of many diabetes-related ocular infections. The presence of diabetic retinopathy is an indicator for increased colonization of conjunctiva, and its severity correlates with the severity of diabetic retinopathy. Nepal J Ophthalmol 2013; 5(9):28-32 DOI: http://dx.doi.org/10.3126/nepjoph.v5i1.7818

Natural and innate immunity

2017 ◽  
Author(s):  
Mark Harrison
Keyword(s):  
Emergency Medicine ◽  
Innate Immunity ◽  
Bacterial Flora ◽  
Normal Bacterial Flora

This chapter describes the microbiology of natural and innate immunity as it applies to Emergency Medicine, and in particular the Primary FRCEM examination. The chapter outlines the key details of barriers to infection, normal bacterial flora, and phagocytes and complement. This chapter is laid out exactly following the RCEM syllabus, to allow easy reference and consolidation of learning.

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