Journal of Milk Science and Biotechnology最新文献

Physiological Characteristics and Anti-diabetic Effect of Lactobacillus plantarum KI69 植物乳杆菌KI69的生理特性及抗糖尿病作用

Journal of Milk Science and Biotechnology Pub Date : 2019-12-01 DOI: 10.22424/jmsb.2019.37.4.223

Seulki Kim, Sang-Dong Lim

{"title":"Physiological Characteristics and Anti-diabetic Effect of\u0000 Lactobacillus plantarum KI69","authors":"Seulki Kim, Sang-Dong Lim","doi":"10.22424/jmsb.2019.37.4.223","DOIUrl":"https://doi.org/10.22424/jmsb.2019.37.4.223","url":null,"abstract":"This study aimed to investigate the physiological characteristics and anti-diabetic effects of Lactobacillus plantarum KI69. The α-amylase and α-glucosidase inhibitory activity of L. plantarum KI69 was 91.17±2.23% and 98.71±4.23%, respectively. The propionic, acetic, and butyric acid contents of the MRS broth inoculated with L. plantarum KI69 were 8.78±1.12 ppm, 1.34±0.07% (w/v), and 0.876±0.003 g/kg, respectively. L. plantarum KI69 showed higher sensitivity to penicillin-G, oxacillin, and chloramphenicol among 16 different antibiotics and showed the highest resistance to ampicillin and vancomycin. The strain showed higher β-galactosidase, β-glucosidase, and N-acetyl-β-glucosaminidase activities than other enzymes. Additionally, it did not produce carcinogenic enzymes, such as β-glucuronidase. The survival rate of L. plantarum KI69 in 0.3% bile was 96.42%. Moreover, the strain showed a 91.45% survival rate at pH 2.0. It was resistant to Escherichia coli, Salmonella Typhimurium, Listeria monocytogenes, and Staphylococcus aureus with the rates of 15.44%, 50.79%, 58.62%, and 37.85%, respectively. L. plantarum (25.85%) showed higher adhesion ability than the positive control L. rhamnosus GG (20.87%). These results demonstrate that L. plantarum KI69 has a probiotic potential with anti-diabetic effects.","PeriodicalId":117724,"journal":{"name":"Journal of Milk Science and Biotechnology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114867837","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3

Antimicrobial Action of Raphanus raphanistrum subsp. sativus (radish) Extracts against Foodborne Bacteria Present in Various Milk Products: A Preliminary Study Raphanus raphanistrum亚种的抗菌作用。萝卜提取物对各种乳制品中食源性细菌的抑制作用的初步研究

Journal of Milk Science and Biotechnology Pub Date : 2019-09-01 DOI: 10.22424/jmsb.2019.37.3.187

Hyun-Woo Lim, K. Song, Jung-Whan Chon, Dongkwan Jeong, K. Seo

引用次数: 5

Physicochemical Properties of Fermented Milk Supplemented with Helianthus tuberosus Powder 添加莲子粉发酵乳的理化性质研究

Journal of Milk Science and Biotechnology Pub Date : 2019-09-01 DOI: 10.22424/jmsb.2019.37.3.196

B. B. Park, G. Renchinkhand, M. Nam

{"title":"Physicochemical Properties of Fermented Milk Supplemented with Helianthus tuberosus Powder","authors":"B. B. Park, G. Renchinkhand, M. Nam","doi":"10.22424/jmsb.2019.37.3.196","DOIUrl":"https://doi.org/10.22424/jmsb.2019.37.3.196","url":null,"abstract":"Helianthus tuberosus is a perennial plant in the genus, Asteraceae. Pork potato has various pharmacological functions such as improving constipation, preventing bowel disease, inhibiting colon cancer, reducing serum cholesterol, lowering blood lipids, and enhancing blood sugar. This study investigated the physicochemical properties of fermented milk by adding Helianthus tuberosus powder. During the fermentation process, the pH of the fermented milk with added Helianthus tuberosus was higher after 16 hours of fermentation. At 48 hours of fermentation, the pH decreased to 3.70, 3.65, 3.63, and 3.59 with 0% (the control group), 1%, 3%, and 5% Helianthus tuberosus added, respectively. In the last 48 hours of fermentation, the acidity increased to 2.35%, 2.57%, and 3.17% with 0% (the control group), 1%, 3%, and 5% Helianthus tuberosus added, respectively. The number of lactic acid bacteria increased as the quantity of Helianthus tuberosus added increased. The highest number of lactic acid bacteria was 9.96 log CFU/g after 16 hours of fermentation with a 5% addition of Helianthus tuberosus . After 48 hours of fermentation, the amount of lactic acid bacteria decreased to 7.84 log CFU/g and 7.88 log CFU/g in the control group and the 1% added Helianthus tuberosus group, respectively. The addition of 3% and 5% Helianthus tuberosus increased the lactic acid bacteria count to 9.48 log CFU/ g and 9.81 log CFU/g, respectively. As the fermentation time increased, oxalic acid and tartaric acid decreased but lactic acid increased. Lactose degraded galactose and glucose over time. After 48 hours of fermentation, the viscosity in the control, 1%, 3%, 5% added Helianthus tuberosus groups increased to 1,006 cP, 1,026 cP, 1,040 cP, and 1,106 cP, respectively. The antioxidant effect was higher in the 5% added Helianthus tuberosus group (84.14%) than in the control group (80.39%) at 48 hours of fermentation. The concentration of polyphenol was 1.6 mg/g and antimicrobial activity was strong against E. coli and Staphylococcus aureus.","PeriodicalId":117724,"journal":{"name":"Journal of Milk Science and Biotechnology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121236353","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 4

Clinical Applications of Bioactive Milk Components: A Review 生物活性乳成分的临床应用综述

Journal of Milk Science and Biotechnology Pub Date : 2019-09-01 DOI: 10.22424/jmsb.2019.37.3.167

Rae-Hee Han, Sung-Hee Yoon, Geun-Bae Kim

{"title":"Clinical Applications of Bioactive Milk Components: A\u0000 Review","authors":"Rae-Hee Han, Sung-Hee Yoon, Geun-Bae Kim","doi":"10.22424/jmsb.2019.37.3.167","DOIUrl":"https://doi.org/10.22424/jmsb.2019.37.3.167","url":null,"abstract":"Milk contains essential nutrients and functional compounds, such as calcium, fat-soluble vitamins A, D, E, and K, carotenoids, bioactive peptides, and sphingolipids. The bioactive molecules from milk are not expensive and have an added advantage of being derived from food. Therefore, they are more stable and have a broader spectrum than that of other chemicals. Bioactive milk components are useful for treating non-digestive tract disorders, such as cancer, cognitive decline, and hypertension. However, the clinical application of certain breast milk ingredients is limited due to the lack of a large-scale production technology. Once the scaled-up production of lactoferrin became possible, clinical applications were devised and evaluated. Similarly, human alpha-lactalbumin made lethal to tumor cells (HAMLET) can be produced on a large scale as a recombinant protein in microorganisms or in transgenic cattle using suitable separation systems. HAMLET can be used to treat human skin papilloma and cancer. Studies on breast milk that explored the clinical applications of the bioactive components of breast milk have spurred the development of translational medicine and breast milk-derived therapeutics. Some breastmilk derived therapeutic agents are already available to clinicians. Many components of breast milk have shown efficacy in pre-clinical studies and have valid clinical evaluations.","PeriodicalId":117724,"journal":{"name":"Journal of Milk Science and Biotechnology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128506493","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Protective Effect of Cryoprotectants on the Viability of Freeze-Dried Lactobacillus fermentum SK152 冷冻保护剂对冻干发酵乳杆菌SK152活性的保护作用

Journal of Milk Science and Biotechnology Pub Date : 2019-09-01 DOI: 10.22424/jmsb.2019.37.3.206

S. H. Kim, H. Gye, J. Oh, In-Chan Hwang, D. Kang

引用次数: 1

Lactobacillus acidophilus as a Probiotics 嗜酸乳杆菌作为一种益生菌

Journal of Milk Science and Biotechnology Pub Date : 2019-09-01 DOI: 10.22424/jmsb.2019.37.3.155

Sejong Oh

{"title":"Lactobacillus acidophilus as a Probiotics","authors":"Sejong Oh","doi":"10.22424/jmsb.2019.37.3.155","DOIUrl":"https://doi.org/10.22424/jmsb.2019.37.3.155","url":null,"abstract":"Bacteria from the genus Lactobacillus are important for the production of fermented food and dairy products, and as symbionts in human and animals. Lactobacillus acidophilus has widely been used in the production of yogurt, health foods, and even medicines. The efficacy of L. acidophilus has been proven with regards to the reduction of cholesterol, prevention and treatment of diarrhea, modulation of the immune system, suppression of cancer, etc. Using molecular biology tools, Lactobacillus acidophilus has now been reclassified into six species: L. acidophilus, L. amylovorus, L. crispatus, L gallinarium, L. gasseri, and L. johnsonii. Thus, since L. acidophilus has now been marked as a newly defined species, caution is advised when reading future publications regarding this bacterium. In this article, the results of the reclassification of L. acidophilus are mentioned after an analysis of its field inheritance was performed by my research team. Especially, L. amylovorus KU4 (formerly named as L. acidophilus KU4; KCCM 10975P) is a novel probiotic strain that is isolated from humans; it has the ability to reduce cholesterol. It has also been reported as a microorganism that effectively inhibits the growth of pathogenic E. coli. However, this Korean patent (No 10-1541280) refers to a strain obtained from calves; the origin of this strain was incorrectly labeled. Furthermore, after the discovery of L. acidophilus in 1900, its role in intestinal microbiological research was described and its utilization as a probiotic was presented.","PeriodicalId":117724,"journal":{"name":"Journal of Milk Science and Biotechnology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128106560","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Organoleptic Characteristics of Dairy Products Supplemented with Raphanus raphanistrum subsp. sativus (radish) Powder: A Preliminary Study on Efficacy against Diabetes 添加Raphanus raphanstrum亚种的乳制品的感官特性。萝卜粉抗糖尿病作用的初步研究

Journal of Milk Science and Biotechnology Pub Date : 2019-09-01 DOI: 10.22424/jmsb.2019.37.3.177

Hyun-Woo Lim, K. Song, Jung-Whan Chon, Dongkwan Jeong, K. Seo

{"title":"Organoleptic Characteristics of Dairy Products Supplemented with\u0000 Raphanus raphanistrum subsp. sativus\u0000 (radish) Powder: A Preliminary Study on Efficacy against\u0000 Diabetes","authors":"Hyun-Woo Lim, K. Song, Jung-Whan Chon, Dongkwan Jeong, K. Seo","doi":"10.22424/jmsb.2019.37.3.177","DOIUrl":"https://doi.org/10.22424/jmsb.2019.37.3.177","url":null,"abstract":"Raphanus raphanistrum subsp. sativus (radish) powder contains several bioactive compounds and is widely used in the food industry. In this study, we examined the sensory attributes (taste, color, flavor, texture, and overall acceptability) of commercially available milk, yoghurt, and kefir containing different concentrations of R. raphanistrum subsp. sativus powder. The organoleptic characteristics of commercially available milk, yoghurt, and kefir was significantly different with respect to taste, flavor, color, texture, and overall acceptability in the treated group (1%, 2%. 3%. and 4%) compared to the control (0%; p<0.05). In addition, the scores of taste, flavor, color, texture, and overall acceptability decreased in proportion to the increase in amount of radish-powder in commercially available milk, yoghurt, and kefir. When 1% R. raphanistrum subsp. sativus powder was added to commercially available milk, yoghurt, and kefir, they showed good results in organoleptic characteristics compared to the control group. Therefore, our results could be used as the basis for estimating changes in organoleptic characteristics on supplementation of various dairy products with R. raphanistrum subsp. sativus.","PeriodicalId":117724,"journal":{"name":"Journal of Milk Science and Biotechnology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128193005","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 4

Effects of Avocado Yoghurt, Three Beans Cookie, and Tiger Nut Galsu Drink on Fibroblasts (Hs68) and Keratinocytes (HaCaT) 牛油果酸奶、三豆饼干和虎坚果饮料对成纤维细胞(Hs68)和角质形成细胞(HaCaT)的影响

Journal of Milk Science and Biotechnology Pub Date : 2019-06-01 DOI: 10.22424/jmsb.2019.37.2.136

Seung-yong Park, Eunkyung Jung, N. Joo, Hyun-Soo Shin, Ji-Sun Shin, Da-Bin Myoung, Kyung-Tae Lee

{"title":"Effects of Avocado Yoghurt, Three Beans Cookie, and Tiger Nut Galsu\u0000 Drink on Fibroblasts (Hs68) and Keratinocytes (HaCaT)","authors":"Seung-yong Park, Eunkyung Jung, N. Joo, Hyun-Soo Shin, Ji-Sun Shin, Da-Bin Myoung, Kyung-Tae Lee","doi":"10.22424/jmsb.2019.37.2.136","DOIUrl":"https://doi.org/10.22424/jmsb.2019.37.2.136","url":null,"abstract":"The present study aimed to investigate the effects of skin care foods on the synthesis of pro-collagen type I C peptide and suppression of matrix metalloproteinase (MMP)-1 secretion through an in vitro study using fibroblasts (Hs68 cells) and keratinocytes (HaCaT cells). Among the three skin care foods developed in this study, three beans cookie and avocado yoghurt influenced the production of pro-collagen type I C peptide and suppressed MMP-1 secretion; however, tiger nut Galsu drink did not exhibit these effects. All skin care foods, including three beans cookie and plain yoghurt (50 μg/mL, p<0.001) influenced the suppression of MMP-1 in addition to other commercially available breast milk production support foods examined, such as Heath Heather (50 μg/mL, p<0.001), Happy Mama (50 μ g/mL, p<0.01), BioLys (50 μg/mL, p<0.001), Enfamama (25 μg/mL, p<0.0001), and Pregnagen (25 μg/mL, p<0.001). Avocado fruit yoghurt (25 μg/mL, p<0.05), avocado fruit jam yoghurt (50 μg/mL, p<0.01), Enfamama (100 μg/mL, p<0.05), and Pregnagen (100 μg/mL, p<0.05) influenced the production of pro-collagen type I C peptide and suppressed MMP-1 secretion. This result indicates that only avocado jam yoghurt significantly influenced both the prevention of skin keratinization and acceleration of recovery of skin fibrous structure. Therefore, avocado is a favorable ingredient for nutrition-balanced dietary foods or an essential ingredient in products for revitalization of human skin.","PeriodicalId":117724,"journal":{"name":"Journal of Milk Science and Biotechnology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116270785","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of Heat-treated Bovine Lactoferrin on the Growth of Lactococcus lactis subsp. cremoris JCM 20076 热处理牛乳铁蛋白对乳酸乳球菌亚种生长的影响。cremoris JCM 20076

Journal of Milk Science and Biotechnology Pub Date : 2019-06-01 DOI: 10.22424/JMSB.2019.37.2.129

Woan-sub Kim

引用次数: 1

Organoleptic Profiles of Kefir and Yogurt Supplemented with Various Concentrations of Mentha piperita's (Peppermint) Oil: A Preliminary Study 添加不同浓度薄荷油的开菲尔和酸奶的感官特征:初步研究

Journal of Milk Science and Biotechnology Pub Date : 2019-06-01 DOI: 10.22424/JMSB.2019.37.2.102

Se-Hyung Kim, Jung-Whan Chon, K. Song, Dongkwan Jeong, K. Seo

引用次数: 1