The health benefits of probiotics are beyond doubt. The positive effects of lactobacilli and bifidobacteria on the function of many body systems have been repeatedly proven by various studies. To ...completely realize the potential of probiotic microorganisms, the strains should be tested by the greatest combination of characteristics that contribute to the wellness of the host. In this work, for the first time, a combined assessment of the probiotic properties and vitamin B-producing potential of various species and strains of bifidobacteria and lactobacilli was carried out. The presence of an additional advantage, such as vitamin-producing ability, can prevent vitamin deficiency both at the level of the consumption of fermented foods, when the enrichment will occur naturally on the spot, and during colonization by these intestinal strains, when synthesis will occur in vivo. To select potential probiotics, the stress tolerance ability of 16 lactic acid bacteria and bifidobacteria strains to low pH values, bile, and proteolytic enzymes, as well as their ability to autoaggregate, were studied under conditions of modeling the gastrointestinal tract in vitro. The ability of the strains to extracellularly accumulate water-soluble B vitamins was evaluated by capillary electrophoresis. Among the tested strains of bifidobacteria,
VKPM AC-1662 is of interest; it was characterized by the greatest stress tolerance ability and the ability to autoaggregate, in addition to the extracellular synthesis of riboflavin and pyridoxine. Among lactic acid bacteria,
VKPM B-8936 demonstrated the greatest tolerance to low pH,
VKPM B-11007 to duodenal conditions,
VKPM B-2213 to pepsin, and
VKPM B-2214 to pancreatin. The highest percentage of autoaggregation was observed in
VKPM B-2214, which also accumulated the largest amount of pantothenic acid, but it was sensitive to stress conditions. The obtained results could be used to create new products enriched with probiotics and B vitamins.
Lactic acid bacteria (LAB) bacteriocins can be considered as a bio-preservatives and an alternative to antibiotics, but the high manufacturing costs limit their commercial application. The screening ...of LAB strains for bacteriocinogenic activity was carried out and the effect of rye bran enzymatic hydrolysate (RBEH) on gene expression and bacteriocin production was evaluated. qPCR and RT-PCR was applied for bacteriocin gene detection and their expression quantification. The agar diffusion technique with the test strains of Bacillus spp., Staphylococcus spp. and Salmonella enterica was performed for antimicrobial activity assessment of LAB cultivated in MRS broth and RBEH (processed with proteases and cellulases). The genes of different bacteriocins were revealed for thirteen out of eighteen LAB strains, while the antimicrobial activity was detected only for four of them. The strains of Lactobacillus paracasei VKPM B-11657 and L. salivarius VKPM B-2214 with unnamed class IIb bacteriocin gene demonstrated the widest spectrum of activity. The growth patterns and bacteriocin gene expression differed between both strains and media. The activity of cell-free supernatants after cultivation in RBEH was slightly lower. However, the test strain of S. epidermidis was inhibited by L. paracasei cultivated in RBEH but not in MRS. Thus, rye bran can be applied as a sole source of nutrients for LAB fermentation and bacteriocin production.
A number of mechanisms have been proposed explaining probiotics and prebiotics benefit human health, in particular, probiotics have a suppression effect on pathogen growth that can be enhanced with ...the introduction of prebiotics. In vitro models enhanced with computational biology can be useful for selecting a composition with prebiotics from new plant sources with the greatest synergism. Water extracts from burdock root and Jerusalem artichoke tubers were purified by ultrafiltration and activated charcoal and concentrated on a rotary evaporator. Fructans were precipitated with various concentrations of ethanol.
8 VKPM AC-2136 and
ATCC 43300 strains were applied to estimate the synbiotic effect. The growth of bifidobacteria and staphylococci in monocultures and cocultures in broths with glucose, commercial prebiotics, as well as isolated fructans were studied. The minimum inhibitory concentrations (MICs) of lactic and acetic acids for the
strain were determined. A quantitative model joining the formation of organic acids by probiotics as antagonism factors and the MICs of pathogens (as the measure of their inhibition) was tested in cocultures and showed a high predictive value (R
≥ 0.86). The synbiotic factor obtained from the model was calculated based on the experimental data and obtained constants. Fructans precipitated with 20% ethanol and
have the greater synergism against
.
Use of Sunflower Protein in Snack Bars Alexandra V. Baurina; Dmitry V. Baurin; Irina v. Shakir ...
Chemical engineering transactions,
07/2021, Letnik:
87
Journal Article
Recenzirano
Odprti dostop
The production of new healthy low-carbohydrate, high-protein plant-based snacks is one of the food industry’s major trends. Alternative plant protein source, such as sunflower protein isolate, ...appears to be a promising ingredient for protein bars. Sunflower protein isolate is a secondary product with a high added value obtained from sunflower meal after the extraction of sunflower oil from seeds. One of the advantages of the sunflower protein compared to other plant proteins (such as soy, pea, and wheat) is the high content of helianthinin, which makes it highly digestible (up to 95%) and low allergenic, thus, helping avoid bloating, heartburn and upset stomach. It also has a high content of chlorogenic acid, making it an excellent antioxidant. This work aimed to determine the effect on nutritional, physicochemical, and organoleptic properties of snack bars if enriched with sunflower protein powder. Crude protein, fat, fiber, and moisture were assessed. Snack bars containing sunflower protein had low-moisture, were low in lipids, free of antinutrients, and were a good source of proteins. The results demonstrated that using isolate and concentrate, obtained from sunflower meal, in snack bars is a practical alternative to other plant proteins, which are often allergens. Not only does it help maintain the physicochemical characteristics of the product, but it helps improve the nutritional value as well.
Synbiotic compositions have a great potential for curing microbial intestinal infections. Novel targeted synbiotics are a promising field of the modern functional food industry. The present research ...assessed the effect of various fructan fractions, initial probiotic counts, and test strains on the antagonistic properties of synbiotics.
The research involved powdered roots of Arctium lappa L. and strains of Bifidobacterium bifidum, Bacillus cereus, and Salmonella enterica. The experiment was based on the central composite rotatable design. A water extract of A. lappa roots was purified and concentrated. Fructan fractions were precipitated at various concentrations of ethanol, dried, and sub jected to carbon-13 nuclear magnetic resonance (13C-NMR) spectrometry. The bifidobacteria and the test strains were co-cultivated in the same medium that contained one of the fractions. Co-cultivation lasted during 10 h under the same conditions. The acid concentrations were determined by high-performance liquid chromatography to define the synbiotic factor.
The obtained fructans were closer to commercial oligofructose in terms of the number and location of NMR peaks. However, they were between oligofructose and inulin in terms of signal intensity. The response surface analysis for bacilli showed that the minimal synbiotic factor value corresponded to the initial probiotic count of 7.69 log(CFU/mL) and the fructan fraction precipitated by 20% ethanol. The metabolites produced by the bacilli also affected their growth. The synbiotic factor response surface for the experiments with Salmonella transformed from parabolic to saddle shape as the initial test strain count increased. The minimal synbiotic factor value corresponded to the lowest precipitant concentration and the highest probiotic count.
The research established a quantitative relationship between the fractional composition of fructans and the antagonistic activity of the synbiotic composition with bifidobacteria. It also revealed how the ratio of probiotic and pathogen counts affects the antagonism. The proposed approach can be extrapolated on other prebiotics and microbial strains in vivo.
New functional foods produced by fermentation of pretreated with amylolytic and proteolytic enzymes cereal raw materials suspensions by probiotics are presented. Whole meal wheat flour comprising ...organic compounds and microelements was used as source of nutrients. Duozyme (Novozymes) amylases (1% by weight of the substrate) and Protex 40E (Genencor) proteases (2% of the protein content in flour) were applied for hydrolysis. The starter culture was one of the gram-positive probiotic lactic acid bacteria Lactobacillus paracasei (VKPM B-4079), L. rhamnosus (VKPM B-8238), L. plantarum (VKPM B-7583), L. bulgaricus Lb 14 (VKPM B-4626) or L. acidophilus (VKPM B-2105). The count of lactic acid bacteria viable cells was between 8 and 9 log CFU/mL after 12 h of fermentation. The concentration of lactic acid in the fermented product considered as factor of antagonistic activity against pathogenic bacteria was from 5.5 to 10.2 mg/mL. The highest growth (9.00 ± 0.30 log CFU/mL), as well as the highest final concentration of lactic acid (10.2 mg/mL) were observed for L. rhamnosus culture. The final pH values were in the range 3.37-3.68. The count of lactobacilli was not less 7-8 log CFU/mL after the 28 days of refrigerator storage (4 C). Quantitative assessment of fermented beverages organoleptic properties were carried out on 27 volunteers (female and male aged 22 to 60 years). The highest intensity of aroma was observed in the samples fermented with L. rhamnosus and L. paracasei, the samples fermented with L. bulgaricus were the sweetest one. The most acidic samples were obtained with L. plantarum. Interestingly, the products fermented by L. acidophilus, L. plantarum, L. bulgaricus, had similarities in such values as odor, total intensity of aroma, bread aroma, sweetness, and the samples with L. rhamnosus and L. paracasei combined indicators: color, smell, total intensity of aroma, bread aroma, sweetness and bitterness. So cereals enzymatic hydrolysates can compete with dairy products due to the fool chemical composition. The fermented cereal beverages recognized as functional foods in present study have great potential for implementation.
Introduction. Obtaining protein and vitamin fodder is one of the urgent tasks that modern industrial biotechnology has to solve. Another task is a search of novel medium compositions for microbial ...fermentation that can lower production costs. Russian food industry produces a significant amount of sunflower seed processing byproducts every year. Sunflower meal is a promising source of sunflower protein isolate. The research objective was to develop a new technology for the production of Bacillus megaterium bacterial biomass for fodder purposes.
Study objects and methods. The research featured a sunflower protein isolate, an enzyme complex Protex 7L, and a B. megaterium strain (VKPM B-3750). The carbohydrate content was determined using a modified Bertrand method. Amine nitrogen was studied using formol titration, the number of viable cells – by the Koch method, the content of amino acids – by capillary electrophoresis.
Results and discussion. When processed with enzyme complexes, sunflower protein can be an alternative source of nitrogen for industrial fermentation. The study featured amino acid of sunflower protein isolate and enzymatic hydrolyzate obtained using Protex 7L. A comparative analysis of the content of amino acids in the hydrolyzate and the protein isolate showed that enzymatic hydrolysis can significantly increase the content of free amino acids in the medium available for microbial accumulation. The research proved that sunflower protein enzymatic hydrolyzate obtained using Protex 7L can be used to cultivate strains of B vitamins producers.
Conclusion. Sunflower protein enzymatic hydrolyzate can be used as a nitrogen source for B vitamins producer fermentation and as an alternative to expensive meat peptone. The research involved technical and economic assessment of the B. megaterium fermentation on enzymatic hydrolysates of sunflower protein at a production capacity of 100 kg per year. The cost of the protein-vitamin supplement was calculated as 413 rubles per kg, while the market price could reach 826 rubles per kg. The payback period for capital expenditures was estimated at 1.5 years. Thus, replacing commercial meat peptone with sunflower protein enzymatic hydrolyzate obtained with Protex 7L reduced the cost of 1 kg of feed additive by three times without affecting B. megaterium. Overproduction of B vitamins by the B. megaterium strain on a medium containing sunflower protein hydrolyzate requires optimization of fermentation conditions.
Lowering the costs of industrial fermentation processes is a current challenge of modern biotechnology. In this sense, has been studied the possibility to replace the conventional medium for vitamin ...B2 abd B12 biosynthesis with new effective medium from renuable plant-based sources. Riboflavin (vitamin B2) and cobalamin (vitamin B12) are essencial compounds in humans diets and their demand is increasing globally. Current manufacturing process of these vitamins is unsustainable because of using costly unreneable resources and generating hazardous wastes. Meat peptone is conventionally used as a nitrogen source during the fermentation process, however it is relatively expencive. Sunflower protein is a secondary product, which can be obtained from sunflower meal after oil extraction, and rich on its nutritional value. The objective of this study was to select and evaluate fermentative potential of sunflower protein and its enzymatic hydrolysates as a nitrogen source for riboflavin and cobalamin biosynthesis by evaluating the kinetic parameters of strains growth, specific substrate consumprion and formation of metabolites. The fermentation of strains was carried out using conventional mineral medium with meat peptone in 250 mL Erlenmeyer flasks, and the results obtained were compared with fermentation where sunflower protein and it’s enzymatic hydrolysates were used as a nitrogen source instead of meat peptone. It was observed that when compared with meat peptone, some strains show positive effect in growth when nitrogen source was substituted with sunflower protein enzymatic hydrolysates. This allows affirming that sunflower protein and its enzymatic hydrolysates are promising in the use as a nitrogen sourse for riboflavin and cobalamin biosynthesis. The characteristics and parameters of studied fermentation processes reveals their potential for residue products applications for obtaining products with high added value.
This research focused on the effect of extraction time (60–120 min), enzyme/substrate ratio (0.05–0.4 %) temperature (37.5°C) on enzyme assisted alkaline protein extraction efficiency from ...non-dehulled sunflower meal, which is a by-product of oil production. 4 commercial enzymes were studied and the highest protein yield (92 %) was obtained by ultrafiltration of the enzymatic hydrolysates through a membrane (selectivity 81.4%) followed by the isoelectric precipitation (pH 4.5) and vacuum drying. The protein yield was found 92.85% at the optimized condition of enzyme assisted alkaline extraction: temperature 37.5 °C, 60 min, and enzyme/substrate ratio of 0.2%. Compared to alkaline extraction with 0.25% NaOH and no enzyme addition, the protein yield has increased by 31% due to the mild extraction conditions. Determined physicochemical properties of the obtained protein isolate: high protein content (92.85% d.b) as well as high solubility (95.0% at pH 7.5) reflect the unique characteristics of the product. However, the process requires further optimization because of the green colour of the isolate, which limits its application in the food industry.
Implantation of scaffolds causes a local inflammatory response whereby the early recruitment of neutrophils is of great importance not only for fighting the infection, but also for facilitating ...effective regeneration. We used luminol-dependent chemiluminescence, flow cytometry, ELISA, and confocal microscopy to assess the responses of neutrophils after the exposure to the scaffold-decellularized bovine pericardium (collagen type I) crosslinked with genipin (DBPG). We demonstrated that DBPG activated neutrophils in whole blood causing respiratory burst, myeloperoxidase (MPO) secretion, and formation of neutrophil extracellular trap-like structures (NETs). In addition, we studied platelets, another important player of the immediate immune host response. We found that platelets triggered redox-activation of isolated neutrophils by the pericardium scaffold, and likely participate in the NETs formation. Free radicals generated by neutrophils and hypochlorous acid produced by MPO are potent oxidizing agents which can oxidatively degrade biological structures. Understanding the mechanisms and consequences of redox activation of neutrophils by pericardium scaffolds is important for the development of new approaches to increase the efficiency of tissue regeneration.
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