Probiotic Potential and Functional Properties of Lactobacillus Reuteri, Lactobacillus Rhamnosus and Lactobacillus Helveticus: A Comparative Study

This study was conducted to evaluate and comparethe probiotic propertiesofLactobacillus helveticusNK1, Lactobacillus rhamnosusF and Lactobacillus reuteriLR1lactobacilli strains.Changes in pH, cell growth, proteolytic activity, antioxidantactivity, and angiotensin-converting enzyme(ACE)inhibitoryactivity were monitored during fermentation ofreconstituted skim milk (RSM) by pure cultures of lactobacilli.Among the tested strains, L. helveticusNK1 showed the highest proteolytic, ACE inhibitoryand antioxidantactivitiesduring milk fermentation,followed by L. rhamnosus F and L. reuteriLR1.The promising capability of all of the lactobacilli strains to release bioactivepeptides from the milk proteins was demonstrated. Keywords: Lactobacillus, probiotic, milk fermentation, bioactive peptides

BIOTECHNOLOGY OF SOYA MULTI-COMPONENT FUNCTIONAL INGREDIENTS

The materials of the article present analytical and scientific-practical results of research of soy multi-component functional ingredients. Soy extract (or soy milk) is a valuable and cheap source of protein and other nutritious and biologically active components, like lipids, vitamins, mineral elements, isoflavones, flavonoids, saponins etc. But the presence of indigestible oligosaccharides and a bean flavor limit the consumption of soy milk. The soy oligosaccharides are known to be prebiotic for intestinal microbiota, particularly for probiotic microorganisms that hydrolyze them with the enzyme α-galactosidase. Isoflavones are known as phytoestrogens since they are similar to human estrogen in structure and function, and are recommended to prevent many hormonedependent diseases. In soy beans and unfermented soy products, isoflavones are present mainly as biologically inactive glycoside conjugates. Biologically active aglycones of soy isoflavones are substances that are assimilated by human organism from soy products faster and in higher amounts than their corresponding glycosides. The members of intestinal microbiota are predicted to play an important role also in the metabolism and bioavailability of isoflavones since they, synthesizing β-glycosidase, cause hydrolysis of glycoside components, thus releasing the bioavailable and biologically active form of aglycone. In this work, we estimated the potential of some Lactobacillus and Bifidobacterium strains to synthesize α-galactosidase and β-glycosidase, and to reduce respectively the amount of galactooligosaccharides and to convert isoflavones into their active forms, when growing in soy milk. Simultaneously, the profile of soy milk fermentation by the chosen probiotics was studied, as well as the proteolytic activity and accumulation of lactic acid by those probiotics, i. e. the possibility to produce soy-based polyfunctional fermented food products was investigated.

Sheep’s milk cheeses as a source of bioactive compounds

Since ancient times, sheep`s milk cheeses have been a part of a human diet. Currently, their consumption is of great interest due to its nutritional and health values. The aim of the article was to review the chemical composition of sheep’s milk cheeses and its main bioactive ingredients in the context of nutritional and health values. Sheep’s milk cheeses are rich in functionally and physiologically active compounds such as: vitamins, minerals, fatty acids, terpenes, sialic acid, orotic acid and L-carnitine, which are largely originate from milk. Fermentation and maturation process additionally enrich them in other bioactive substances as: bioactive peptides, γ-aminobutyric acid (GABA) or biogenic amines. Studies show that sheep’s milk cheese consumption may be helpful in the prevention of civilization diseases, i.e. hypertension, obesity or cancer. However, due to the presence of biogenic amines, people with metabolic disorders should be careful of their intake.

Term Infant Formulas Influencing Gut Microbiota: An Overview

Intestinal colonization of the neonate is highly dependent on the term of pregnancy, the mode of delivery, the type of feeding [breast feeding or formula feeding]. Postnatal immune maturation is dependent on the intestinal microbiome implementation and composition and type of feeding is a key issue in the human gut development, the diversity of microbiome, and the intestinal function. It is well established that exclusive breastfeeding for 6 months or more has several benefits with respect to formula feeding. The composition of the new generation of infant formulas aims in mimicking HM by reproducing its beneficial effects on intestinal microbiome and on the gut associated immune system (GAIS). Several approaches have been developed currently for designing new infant formulas by the addition of bioactive ingredients such as human milk oligosaccharides (HMOs), probiotics, prebiotics [fructo-oligosaccharides (FOSs) and galacto-oligosaccharides (GOSs)], or by obtaining the so-called post-biotics also known as milk fermentation products. The aim of this article is to guide the practitioner in the understanding of these different types of Microbiota Influencing Formulas by listing and summarizing the main concepts and characteristics of these different models of enriched IFs with bioactive ingredients.

A Study of the Antimicrobial Activity of Combined Black Pepper and Cinnamon Essential Oils against Escherichia fergusonii in Traditional African Yoghurt

The antimicrobial activity of the essential oils of black pepper (BPE) and cinnamon bark (CE) extracts against E. fergusonii was assessed in pasteurized full cream milk during and post-fermentation. The milk was fermented with 1% (v/v) of Lactobacillus delbrueckii subspecies bulgaricus (NCIMB 11778) and Streptococcus thermophilus (NCIMB 10387) (approx. 106 cfu/mL each) and incubated and stored at 25 °C for 5 days (144 h) or at 43 °C for 24 h and then stored at 25 °C for 120 h. The milk was spiked with E. fergusonii at the start of fermentation by the lactic acid bacteria (pre-fermentation contamination) for after fermentation (post fermentation contamination). BPE and CE were applied at concentrations based on their minimum inhibitory concentration of 0.5% and 0.25% respectively as follows: 0.5% BPE alone; 0.125% BPE with 0.1875% CE; 0.25% BPE with 0.125% CE; 0.375% BPE with 0.0625% CE; 0.25% CE alone. Results showed that during fermentation at 25 °C, E. fergusonii grew to a similar level (approx. 109 CFU/mL) in control samples and 108 CFU/mL when BPE or CE were added alone. Whereas, in the samples with the combined essential oils, the bacterium grew to 106–107 CFU/mL only. During the milk fermentation at 43 °C, E. fergusonii grew to approx. 109 CFU/mL in samples without treatment. However, it was not detected in samples containing mixed BPE with CE after 8, 10 and 12 h of fermentation. Subsequent storage at 25 °C resulted in undetectable levels of the bacterium in all the samples treated with BPE or CE after 24 h of storage. These results indicated that BPE in combination with CE reduced growth during fermentation and was bactericidal during storage.

Proximate analysis of Dadih from Kapau, Agam Regency, West Sumatera, Indonesia

Dadih is a traditional food from buffalo milk fermentation in West Sumatera, Indonesia. which is fermented for 24-48 hours at room temperature. This study aimed to determine the proximate analysis of Dadih from Kapau, Agam Regency West Sumatera, Indonesia. The measured variables were protein content, fat content, water content and, pH. The research method was a descriptive method and analysis in the laboratory. The sample used was taken in Kapau Agam Regency, West Sumatera, Indonesia. The results showed that the nutrition composition of Dadih is: protein content ranged from 7.96%, fat content ranged from 5.53%, water content ranged from 73.55%, pH ranged from 5.16. The conclusion is that Dadih has good nutritional quality.

Nutrient analysis of dadih from Lintau Regency, West Sumatra, Indonesia

Dadih is a traditional food from buffalo milk fermentation in West Sumatra, Indonesia. Which is fermented for 24-48 hours at room temperature.This study aimed to determine the chemical properties of Dadih from Lintau Regency, West Sumatra, Indonesia. The measured Variables were protein content, fat content, water content, and pH. The research method was a descriptive method and analysis in the laboratory. The sample used was taken in Lintau Regency, West Sumatra, Indonesia. The results showed that the nutrition composition of Dadih is: protein content ranged from 7.58-8.92%, fat content ranged from 5.60-6.18%, water content ranged from 72.43-74.86%, and pH ranged from 5.1-5.4. The conclution is that Dadih has good nutritional quality.

Milk Fermentation by Lacticaseibacillus rhamnosus GG and Streptococcus thermophilus SY-102: Proteolytic Profile and ACE-Inhibitory Activity

Health benefits of probiotics and production of inhibitors of angiotensin converting enzyme (ACE) released during milk fermentation are well known. That is why in this investigation the proteolytic profile and ACE inhibitory capacity of peptide fractions from protein hydrolysis of milk during fermentation processes was analyzed. Milk fermentation was carried out inoculating 106 CFU of L. rhamnosus GG, S. thermophilus SY-102 and with both bacteria. The proteolytic profile was determined using: TNBS, SDS-PAGE and SEC-HPLC techniques. In vitro ACE inhibition capacity was measured. The pH of 4.5 was reached at 56 h when the milk was fermented with L. rhamnosus, at 12 h with S. thermophillus and at 41 h in the co-culture. Production of free amino groups corresponded with the profile of low molecular weight peptides observed by SDS-PAGE and SEC-HPLC. Co-culture fermentation showed both the highest concentration of low molecular weight peptides and the ACE inhibitory activity (>80%). Results indicated that the combination of lactic cultures could be useful in manufacture of fermented milk with an added value that goes beyond basic nutrition, such as the production of ACE-inhibitory peptides.