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1.
J Food Sci Technol ; 59(9): 3379-3386, 2022 Sep.
Artigo em Inglês | MEDLINE | ID: mdl-35875243

RESUMO

This study investigated growth characteristics and antibacterial properties of probiotics in fermented coconut milk (CM) against Streptococcus pyogenes. A total of eight probiotics were screened for their survivability in CM. Antibacterial test against S. pyogenes was carried out on strain with highest growth rate. The survivability of probiotics in CM is strain dependent with S. salivarius ATCC 13419 showing the highest growth rate. Titratable acidity of the CM increased significantly while pH decreased significantly upon 9 h fermentation. The antibacterial properties of CM fermented with S. salivarius ATCC 13419 and K12 against S. pyogenes enhanced by 60.60% and 67.69%, respectively, compared to non-fermented CM. Their ability to metabolise carbohydrates and fats in CM was proven where alpha-glucosidase activity of S. salivarius ATCC 13419 and K12 was 22.42 ± 1.73 and 24.92 ± 7.22 unit/L, respectively, whereas, lipase activity was 1498.29 ± 48.50 and 1749.90 ± 254.28 unit/L, respectively. Lipolytic activity of these strains was further evidenced by GC-MS results whereby lauric acid content (potent antibacterial substance) in CM fermented with S. salivarius ATCC 13419 and K12 increased significantly by 5.03% and 10.74%, respectively. In conclusion, fermented CM provided a new alternative of non-dairy functional product with antibacterial potential against S. pyogenes.

2.
Food Chem ; 201: 29-36, 2016 Jun 15.
Artigo em Inglês | MEDLINE | ID: mdl-26868544

RESUMO

The primary objective of this study was to evaluate the physicochemical and rheological properties of butter produced by Lactobacillus helveticus fermented cream. The incorporation of putative probiotic - the L. helveticus, to ferment cream prior to butter production was anticipated to alter the nutritional composition of butter. Changes in crude macronutrients and the resultant modification relating to textural properties of butter induced upon metabolic activities of L. helveticus in cream were focused in this research. Fermented butter (LH-butter) was produced by churning the cream that was fermented by lactobacilli at 37 °C for 24 h. Physicochemical analysis, proximate analysis and rheology properties of LH-butter were compared with butter produced using unfermented cream (control). LH-butter showed a significantly (P<0.05) higher fat content and acid value; lower moisture and ash; and was softer than the control. Cream fermentation modified nutritional and textural properties of butter in which LH-butter contained higher health beneficial unsaturated fatty acids than the control and thus rendered the product softer. Its enrichment with probiotics could thus further enhance its functional property.


Assuntos
Manteiga/análise , Manteiga/microbiologia , Lactobacillus helveticus/metabolismo , Ácidos Graxos Insaturados/química , Ácidos Graxos Insaturados/metabolismo , Fermentação , Probióticos/análise , Reologia
3.
J Microbiol Biotechnol ; 22(7): 947-59, 2012 Jul.
Artigo em Inglês | MEDLINE | ID: mdl-22580314

RESUMO

This study was aimed at an evaluation of the potential inheritance of electroporation effects on Lactobacillus fermentum BT 8219 through to three subsequent subcultures, based on their growth, isoflavone bioconversion activities, and probiotic properties, in biotin-supplemented soymilk. Electroporation was seen to cause cell death immediately after treatment, followed by higher growth than the control during fermentation in biotin-soymilk (P<0.05). This was associated with enhanced intracellular and extracellular beta-glucosidase specific activity, leading to increased bioconversion of isoflavone glucosides to aglycones (P<0.05). The growing characteristics, enzyme, and isoflavone bioconversion activities of the first, second, and third subcultures of treated cells in biotin-soymilk were similar to the control (P>0.05). Electroporation affected the probiotic properties of parent L. fermentum BT 8219, by reducing its tolerance towards acid (pH 2) and bile, lowering its inhibitory activities against selected pathogens, and reducing its ability for adhesion, when compared with the control (P<0.05). The first, second, and third subcultures of the treated cells showed comparable traits with that of the control (P>0.05), with the exception of their bile tolerance ability, which was inherited to the treated cells of the first and second subcultures (P<0.05). Our results suggest that electroporation could be used to increase the bioactivity of biotin-soymilk via fermentation with probiotic L. fermentum BT 8219, with a view towards the development of functional foods.


Assuntos
Meios de Cultura/química , Eletroporação , Isoflavonas/metabolismo , Limosilactobacillus fermentum/metabolismo , Limosilactobacillus fermentum/fisiologia , Probióticos , Biotina/metabolismo , Biotransformação , Leite de Soja/metabolismo
4.
Ultrason Sonochem ; 19(4): 890-900, 2012 Jul.
Artigo em Inglês | MEDLINE | ID: mdl-22305107

RESUMO

This study aimed to evaluate the effects of ultrasound on Lactobacillus fermentum BT 8633 in parent and subsequent passages based on their growth and isoflavone bioconversion activities in biotin-supplemented soymilk. The treated cells were also assessed for impact of ultrasound on probiotic properties. The growth of ultrasonicated parent cells increased (P<0.05) by 3.23-9.14% compared to that of the control during fermentation in biotin-soymilk. This was also associated with enhanced intracellular and extracellular (8.4-17.0% and 16.7-49.2%, respectively; P<0.05) ß-glucosidase specific activity, leading to increased bioconversion of isoflavones glucosides to aglycones during fermentation in biotin-soymilk compared to that of the control (P<0.05). Such traits may be credited to the reversible permeabilized membrane of ultrasonicated parent cells that have facilitated the transport of molecules across the membrane. The growing characteristics of first, second and third passage of treated cells in biotin-soymilk were similar (P>0.05) to that of the control, where their growth, enzyme and isoflavone bioconversion activities (P>0.05) were comparable. This may be attributed to the temporary permeabilization in the membrane of treated cells. Ultrasound affected probiotic properties of parent L. fermentum, by reducing tolerance ability towards acid (pH 2) and bile; lowering inhibitory activities against selected pathogens and reducing adhesion ability compared to that of the control (P<0.05). The first, second and third passage of treated cells did not exhibit such traits, with the exception of their bile tolerance ability which was inherited to the first passage (P<0.05). Our results suggested that ultrasound could be used to increase bioactivity of biotin-soymilk via fermentation by probiotic L. fermentum FTDC 8633 for the development of functional food.


Assuntos
Biotina/química , Isoflavonas/metabolismo , Limosilactobacillus fermentum/crescimento & desenvolvimento , Probióticos/metabolismo , Leite de Soja/metabolismo , Ultrassom , Biotransformação , Isoflavonas/química , Limosilactobacillus fermentum/química , Limosilactobacillus fermentum/metabolismo , Probióticos/química , Leite de Soja/química
5.
Ultrason Sonochem ; 19(1): 160-73, 2012 Jan.
Artigo em Inglês | MEDLINE | ID: mdl-21775184

RESUMO

This study aimed at utilizing ultrasound treatment to further enhance the growth of lactobacilli and their isoflavone bioconversion activities in biotin-supplemented soymilk. Strains of lactobacilli (Lactobacillus acidophilus BT 1088, L. fermentum BT 8219, L. acidophilus FTDC 8633, L. gasseri FTDC 8131) were treated with ultrasound (30 kHz, 100 W) at different amplitudes (20%, 60% and 100%) for 60, 120 and 180 s prior to inoculation and fermentation in biotin-soymilk. The treatment affected the fatty acids chain of the cellular membrane lipid bilayer, as shown by an increased lipid peroxidation (P<0.05). This led to increased membrane fluidity and subsequently, membrane permeability (P<0.05). The permeabilized cellular membranes had facilitated nutrient internalization and subsequent growth enhancement (P<0.05). Higher amplitudes and longer durations of the treatment promoted growth of lactobacilli in soymilk, with viable counts exceeding 9 log CFU/mL. The intracellular and extracellular ß-glucosidase specific activities of lactobacilli were also enhanced (P<0.05) upon ultrasound treatment, leading to increased bioconversion of isoflavones in soymilk, particularly genistin and malonyl genistin to genistein. Results from this study show that ultrasound treatment on lactobacilli cells promotes (P<0.05) the ß-glucosidase activity of cells for the benefit of enhanced (P<0.05) isoflavone glucosides bioconversion to bioactive aglycones in soymilk.


Assuntos
Biotina/metabolismo , Isoflavonas/metabolismo , Lactobacillus/crescimento & desenvolvimento , Leite de Soja/metabolismo , Ultrassom , Biotina/química , Isoflavonas/química , Lactobacillus/química , Leite de Soja/química
6.
Int J Food Sci Nutr ; 63(5): 580-96, 2012 Aug.
Artigo em Inglês | MEDLINE | ID: mdl-22149599

RESUMO

This study aimed at utilizing electroporation to further enhance the growth of lactobacilli and their isoflavone bioconversion activities in biotin-supplemented soymilk. Strains of lactobacilli were treated with different pulsed electric field strength (2.5, 5.0 and 7.5 kV/cm) for 3, 3.5 and 4 ms prior to inoculation and fermentation in biotin-soymilk at 37°C for 24 h. Electroporation triggered structural changes within the cellular membrane of lactobacilli that caused lipid peroxidation (p < 0.05) and alteration of membrane fluidity (p < 0.05). This was due to the application of electric potential difference across membrane that induced pores formation and subsequently increased membrane permeability. Reversible permeabilized cells resumed growth to >9 log CFU/ml after fermentation in biotin-soymilk (p < 0.05). Lactobacilli cells treated at electric field strength of 7.5 kV/cm for 3.5 ms also showed enhanced ß-glucosidase activity (p < 0.05) compared to lower doses and control, leading to increased bioconversion of isoflavones glucosides to aglycones in biotin-soymilk (p < 0.05). Results from this study show that electroporation could be used to produce biotin-soymilk with increased bioactive aglycones.


Assuntos
Biotina/metabolismo , Membrana Celular/ultraestrutura , Eletroporação/métodos , Isoflavonas/metabolismo , Lactobacillus/crescimento & desenvolvimento , Probióticos , Leite de Soja/metabolismo , Suplementos Nutricionais , Eletricidade , Fermentação , Glucosídeos/metabolismo , Lactobacillus/metabolismo , Peroxidação de Lipídeos , Fluidez de Membrana , Permeabilidade , Alimentos de Soja/microbiologia , beta-Glucosidase/metabolismo
7.
Int J Food Sci Nutr ; 61(1): 87-107, 2010 Feb.
Artigo em Inglês | MEDLINE | ID: mdl-19961357

RESUMO

Ten strains of Lactobacillus were evaluated for their viability in soymilk. Lactobacillus acidophilus ATCC 314, L. acidophilus FTDC 8833, L. acidophilus FTDC 8633 and L. gasseri FTDC 8131 displayed higher viability in soymilk and were thus selected to be evaluated for viability and growth characteristics in soymilk supplemented with B-vitamins. Pour plate analyses showed that the supplementation of all B-vitamins studied promoted the growth of lactobacilli to a viable count exceeding 7 log CFU/ml. alpha-Galactosidase specific activity of lactobacilli as determined spectrophotometrically showed an increase upon supplementation of B-vitamins. High-performance liquid chromatography analyses revealed that this led to increased hydrolysis of soy oligosaccharides and subsequently higher utilization of simple sugars. Production of organic acids as determined via high-performance liquid chromatography also showed an increase, accompanied by a decrease in pH of soymilk. Additionally, the supplementation of B-vitamins also promoted the synthesis of riboflavin and folic acid by lactobacilli in soymilk. Our results indicated that B-vitamin-supplemented soymilk is a good proliferation medium for strains of lactobacilli.


Assuntos
Microbiologia de Alimentos , Glycine max , Lactobacillus acidophilus/crescimento & desenvolvimento , Lactobacillus/crescimento & desenvolvimento , Probióticos , Leite de Soja/metabolismo , Complexo Vitamínico B/metabolismo , Cromatografia Líquida de Alta Pressão , Contagem de Colônia Microbiana , Suplementos Nutricionais , Concentração de Íons de Hidrogênio , Hidrólise , Viabilidade Microbiana , Oligossacarídeos/metabolismo , Leite de Soja/química , Complexo Vitamínico B/biossíntese , alfa-Galactosidase/metabolismo
8.
Int J Mol Sci ; 10(9): 3755-3775, 2009 Aug 27.
Artigo em Inglês | MEDLINE | ID: mdl-19865517

RESUMO

Probiotics are live organisms that are primarily used to improve gastrointestinal disorders such as diarrhea, irritable bowel syndrome, constipation, lactose intolerance, and to inhibit the excessive proliferation of pathogenic intestinal bacteria. However, recent studies have suggested that probiotics could have beneficial effects beyond gastrointestinal health, as they were found to improve certain metabolic disorders such as hypertension. Hypertension is caused by various factors and the predominant causes include an increase in cholesterol levels, incidence of diabetes, inconsistent modulation of renin and imbalanced sexual hormones. This review discusses the antihypertensive roles of probiotics via the improvement and/or treatment of lipid profiles, modulation of insulin resistance and sensitivity, the modulation of renin levels and also the conversion of bioactive phytoestrogens as an alternative replacement of sexual hormones such as estrogen and progesterone.


Assuntos
Hipertensão/terapia , Fitoestrógenos/efeitos adversos , Probióticos/uso terapêutico , Renina/metabolismo , Animais , Colesterol/sangue , Diabetes Mellitus Tipo 2/sangue , Diabetes Mellitus Tipo 2/fisiopatologia , Humanos , Hipertensão/sangue , Hipertensão/etiologia , Fitoestrógenos/metabolismo
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