BIOLOGICAL ACTIVITIES OF PANTOTHENIC ACID ANALOGUES ON SACCHAROMYCES SAKE AND LACTIC ACID BACTERIA

Anthocyanins from black currant extract and lactic acid bacteria were co-microencapsulated using a gastro-intestinal-resistant biocomposite of whey protein isolate, inulin, and chitosan, with an encapsulation efficiency of 95.46% ± 1.30% and 87.38% ± 0.48%, respectively. The applied freeze-drying allowed a dark purple stable powder to be obtained, with a satisfactory content of phytochemicals and 11 log colony forming units (CFU)/g dry weight of powder (DW). Confocal laser microscopy displayed a complex system, with several large formations and smaller aggregates inside, consisting of biologically active compounds, lactic acid bacteria cells, and biopolymers. The powder showed good storage stability, with no significant changes in phytochemicals and viable cells over 3 months. An antioxidant activity of 63.64 ± 0.75 mMol Trolox/g DW and an inhibitory effect on α-amylase and α-glucosidase of 87.10% ± 2.08% and 36.96% ± 3.98%, respectively, highlighted the potential biological activities of the co-microencapsulated powder. Significantly, the in vitro digestibility profile showed remarkable protection in the gastric environment, with controlled release in the intestinal simulated environment. The powder was tested by addition into a complex food matrix (yogurt), and the results showed satisfactory stability of biologically active compounds when stored for 21 d at 4 °C. The obtained results confirm the important role of microencapsulation in ensuring a high degree of protection, thus allowing new approaches in developing food ingredients and nutraceuticals, with enhanced functionalities.

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Plant-based Paste Fermented by Lactic Acid Bacteria and Yeast: Functional Analysis and Possibility of Application to Functional Foods

Biochemistry Insights ◽

10.4137/bci.s10529 ◽

2012 ◽

Vol 5 ◽

pp. BCI.S10529 ◽

Cited By ~ 8

Author(s):

Shinsuke Kuwaki ◽

Nobuyoshi Nakajima ◽

Hidehiko Tanaka ◽

Kohji Ishihara

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Pantothenic Acid ◽

Fermented Food ◽

Food Preservation ◽

Plant Materials ◽

Brown Sugar ◽

Major Nutrients ◽

Lifestyle Diseases

A plant-based paste fermented by lactic acid bacteria and yeast (fermented paste) was made from various plant materials. The paste was made of fermented food by applying traditional food-preservation techniques, that is, fermentation and sugaring. The fermented paste contained major nutrients (carbohydrates, proteins, and lipids), 18 kinds of amino acids, and vitamins (vitamin A, B1 B2, B6, B12, E, K, niacin, biotin, pantothenic acid, and folic acid). It contained five kinds of organic acids, and a large amount of dietary fiber and plant phytochemicals. Sucrose from brown sugar, used as a material, was completely resolved into glucose and fructose. Some physiological functions of the fermented paste were examined in vitro. It was demonstrated that the paste possessed antioxidant, antihypertensive, antibacterial, anti-inflammatory, anti-allergy and anti-tyrosinase activities in vitro. It was thought that the fermented paste would be a helpful functional food with various nutrients to help prevent lifestyle diseases.

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Lactic acid bacteria: promising supplements for enhancing the biological activities of kombucha

SpringerPlus ◽

10.1186/s40064-015-0872-3 ◽

2015 ◽

Vol 4 (1) ◽

Cited By ~ 6

Author(s):

Nguyen Khoi Nguyen ◽

Ngan Thi Ngoc Dong ◽

Huong Thuy Nguyen ◽

Phu Hong Le

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Biological Activities

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Biological Activities of Solid-fermentation Garlic with Lactic Acid Bacteria

Journal of Life Science ◽

10.5352/jls.2016.26.4.446 ◽

2016 ◽

Vol 26 (4) ◽

pp. 446-452 ◽

Cited By ~ 2

Author(s):

Jung-Bok Lee ◽

Woo-Hong Joo ◽

Gi-Seok Kwon

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Biological Activities ◽

Solid Fermentation

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Comparison of biological activities in Sargassum siliquanstrum fermented by isolated lactic acid bacteria

Biotechnology and Bioprocess Engineering ◽

10.1007/s12257-015-0112-2 ◽

2015 ◽

Vol 20 (2) ◽

pp. 341-348 ◽

Cited By ~ 8

Author(s):

Sol-Ji Lee ◽

Dong-Geun Lee ◽

Seong-Hwan Park ◽

Mihyang Kim ◽

Chang-Suk Kong ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Biological Activities

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Effects of Mandarin, Broccoli, Cabbage, and Carrot Concentrate on in Vitro Biological Activities of Lactic Acid Bacteria-Fermented Cereal Mixtures of Rice Bran and Germinated Barley

Korean Journal of Food and Cookery Science ◽

10.9724/kfcs.2017.33.6.662 ◽

2017 ◽

Vol 33 (6) ◽

pp. 662-672

Author(s):

Myung-Cheol Oh ◽

Tai-Seok Yang ◽

Hyun Jung Kim ◽

Jong-Gun Lee

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Rice Bran ◽

Biological Activities ◽

Germinated Barley

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Bioprospecting for Bioactive Peptide Production by Lactic Acid Bacteria Isolated from Fermented Dairy Food

Fermentation ◽

10.3390/fermentation5040096 ◽

2019 ◽

Vol 5 (4) ◽

pp. 96 ◽

Cited By ~ 7

Author(s):

Davide Tagliazucchi ◽

Serena Martini ◽

Lisa Solieri

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Biological Activities ◽

Milk Proteins ◽

Fermented Food ◽

Microbial Conversion ◽

Dairy Food ◽

Health Promoting ◽

Sensorial Attributes ◽

Fermented Dairy

With rapidly ageing populations, the world is experiencing unsustainable healthcare from chronic diseases such as metabolic, cardiovascular, neurodegenerative, and cancer disorders. Healthy diet and lifestyle might contribute to prevent these diseases and potentially enhance health outcomes in patients during and after therapy. Fermented dairy foods (FDFs) found their origin concurrently with human civilization for increasing milk shelf-life and enhancing sensorial attributes. Although the probiotic concept has been developed more recently, FDFs, such as milks and yoghurt, have been unconsciously associated with health-promoting effects since ancient times. These health benefits rely not only on the occurrence of fermentation-associated live microbes (mainly lactic acid bacteria; LAB), but also on the pro-health molecules (PHMs) mostly derived from microbial conversion of food compounds. Therefore, there is a renaissance of interest toward traditional fermented food as a reservoir of novel microbes producing PHMs, and “hyperfoods” can be tailored to deliver these healthy molecules to humans. In FDFs, the main PHMs are bioactive peptides (BPs) released from milk proteins by microbial proteolysis. BPs display a pattern of biofunctions such as anti-hypertensive, antioxidant, immuno-modulatory, and anti-microbial activities. Here, we summarized the BPs most frequently encountered in dairy food and their biological activities; we reviewed the main studies exploring the potential of dairy microbiota to release BPs; and delineated the main effectors of the proteolytic LAB systems responsible for BPs release.

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