Food Biotechnology最新文献_第5页

Development of therapeutic or prophylactic recombinant Lactococcus lactis NZ9000-fermented milk with KRAS mimotope 含KRAS乳酸菌的治疗性或预防性重组乳酸乳球菌nz9000发酵乳的研制

IF 1.8 4区农林科学

Food Biotechnology Pub Date : 2022-07-03 DOI: 10.1080/08905436.2022.2093216

Shi-Yie Tan, Y. How, P. Siak, L. Pui, L. L. In

引用次数: 0

Penicillium sp. Cis16 improves soluble dietary fiber content in citrus dregs fermentation 青霉sp. Cis16提高柑橘渣发酵过程中可溶性膳食纤维含量

IF 1.8 4区农林科学

Food Biotechnology Pub Date : 2022-07-03 DOI: 10.1080/08905436.2022.2091592

Mingzhe Wang, Wanyi Zhou, Ying Yang, Jianrong Xing, Yuqing Lin

引用次数: 1

Technological and beneficial features of lactic acid bacteria isolated from Boza A cereal-based fermented beverage 博扎A谷类发酵饮料中乳酸菌的分离及其有益特性

IF 1.8 4区农林科学

Food Biotechnology Pub Date : 2022-07-03 DOI: 10.1080/08905436.2022.2092128

M. Bozdemir, T. Gümüş, Deniz Damla Altan Kamer

{"title":"Technological and beneficial features of lactic acid bacteria isolated from Boza A cereal-based fermented beverage","authors":"M. Bozdemir, T. Gümüş, Deniz Damla Altan Kamer","doi":"10.1080/08905436.2022.2092128","DOIUrl":"https://doi.org/10.1080/08905436.2022.2092128","url":null,"abstract":"ABSTRACT Limosilactobacillus fermentum M3F, Levilactobacillus brevis M18F, Leuconostoc citreum M26F, Lactobacillus pentosus M7F, Lactiplantibacillus plantarum M15F, Leuconostoc lactis M31F, Lactococcus lactis M2F, and Lacticaseibacillus paracasei M32F were isolated from Boza samples produced in Turkey. The technological and beneficial features of the bacterial isolates were then evaluated. L. pentosus showed antibacterial activity against all pathogenic bacteria, which included Staphylococcus aureus ATCC 2393, Escherichia coli ATCC 25922, Escherichia coli O157:H7 ATCC 33150, Salmonella Enteritidis ATCC 13076, Vibrio parahaemolyticus ATCC 17802 and Listeria monocytogenes ATCC 7644. L. plantarum was also effective against all pathogens except L. monocytogenes. The resistance of the isolates to 0.3% bile salt was between 102−110% of the viability rate after 4h. The highest hydrophobicity was found in L. plantarum (90.99%), L. brevis (64.23%), L. fermentum (60.57%), and L. pentosus (50.59%). In addition, L. plantarum, L. pentosus, L. fermentum, and L. brevis were viable in a pH range of 2–9.6 and showed an ability to grow in the presence of high NaCl concentrations (10%).","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"36 1","pages":"209 - 233"},"PeriodicalIF":1.8,"publicationDate":"2022-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44075531","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3

Screening for probiotic attributes of lactic acid bacteria isolated from human milk and evaluation of their anti-diabetic potentials 人乳乳酸菌益生菌特性的筛选及其抗糖尿病潜能的评价

IF 1.8 4区农林科学

Food Biotechnology Pub Date : 2022-07-03 DOI: 10.1080/08905436.2022.2092494

Manoj Kumar, S. Karthika, Nair Anjitha, P. Varalakshmi, B. Ashokkumar

{"title":"Screening for probiotic attributes of lactic acid bacteria isolated from human milk and evaluation of their anti-diabetic potentials","authors":"Manoj Kumar, S. Karthika, Nair Anjitha, P. Varalakshmi, B. Ashokkumar","doi":"10.1080/08905436.2022.2092494","DOIUrl":"https://doi.org/10.1080/08905436.2022.2092494","url":null,"abstract":"ABSTRACT Lactic acid bacteria (LAB) have gained much attention recently due to their probiotic attributes with anti-ACE and anti-glycation potentials targeting management of diabetes. This study was designed to isolate LAB from human milk and to evaluate their potential for inhibitory activities on ACE and AGEs formation using in vitro assay models. Among 12 LAB isolates, many strains exhibited strong probiotic attributes including tolerance to low pH, high salt, gastric, and intestinal juices with higher cell adhesion. Further, cell-free extracts of LAB tested for in vitro anti-ACE and anti-AGEs activities evidenced Lacticaseibacillus casei MKU1, Lacticaseibacillus paracasei MKU2, Lactiplantibacillus pentosus MKU3, L. paracasei MKU7, L. delbrueckii GERU3 and Lactobacillus delbrueckii MKU10 as strong ACE and AGEs inhibitors. Subsequently, Principal Component Analysis showed a positive correlation with anti-ACE (p ≤ .01) and anti-glycation (p ≤ .05) activity of LAB. Overall, this study suggests that six Lactobacillus isolates of human milk with superior probiotic attributes looks promising as potential probiotic strains.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"36 1","pages":"234 - 265"},"PeriodicalIF":1.8,"publicationDate":"2022-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48813821","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3

Phytochemical profiles and antioxidant activity of fermented barley with Lactiplantibacillus plantarum dy-1 植物乳杆菌dy-1发酵大麦的植物化学特征及抗氧化活性

IF 1.8 4区农林科学

Food Biotechnology Pub Date : 2022-07-03 DOI: 10.1080/08905436.2022.2092871

Yansheng Zhao, Xuemei Wu, Chao Wu, R. Meng, Yaoguang Gu, Xiang Xiao

{"title":"Phytochemical profiles and antioxidant activity of fermented barley with Lactiplantibacillus plantarum dy-1","authors":"Yansheng Zhao, Xuemei Wu, Chao Wu, R. Meng, Yaoguang Gu, Xiang Xiao","doi":"10.1080/08905436.2022.2092871","DOIUrl":"https://doi.org/10.1080/08905436.2022.2092871","url":null,"abstract":"ABSTRACT The phytochemical profiles of fermented barley with Lactiplantibacillus plantarum dy-1 (LFBE) and its antioxidant activity were investigated. Nine components including cinnamaldehyde, homovanillic acid, coumalic acid, quercetin, docosahexaenoic acid methyl ester, gallic acid, cafestol, 6-hydroxycaproic acid, and indole-3-lactic acid were identified by HPLC-MS/MS and evaluated as potential antioxidants in LFBE. DPPH and ABTS scavenging ability, superoxide dismutase (SOD) activity, reactive oxygen species (ROS) level in HepG2 cells, and the cellular antioxidant activity (CAA) were assessed. The results indicated that the nine components showed good radical scavenging capacities, most of them had the abilities of reducing ROS level and promoting SOD activity. In CAA tests, coumalic acid exhibited the highest value (11.51 μmol of QE/100 g), while gallic acid showed the lowest value (3.47 μmol of QE/100 g), which was not consistent with the trend of other evaluations. This study provided a basis for understanding the effects of fermentation on bioactivity of barley.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"36 1","pages":"266 - 282"},"PeriodicalIF":1.8,"publicationDate":"2022-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46493247","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Evaluation of microbial diversity of Jiangshui from the Ningxia Hui autonomous region in China 宁夏江水微生物多样性评价

IF 1.8 4区农林科学

Food Biotechnology Pub Date : 2022-04-03 DOI: 10.1080/08905436.2022.2054818

Puyu Li, Ning Ju, Shengzhuo Zhang, Yuanyuan Wang, Yulong Luo

引用次数: 1

Isolation and identification of thrombin-inhibiting peptides derived from soybean protein 大豆蛋白凝血酶抑制肽的分离与鉴定

IF 1.8 4区农林科学

Food Biotechnology Pub Date : 2022-04-03 DOI: 10.1080/08905436.2022.2052311

R. Xu, Yanbo Huang, Yi Hou, Song-Qing Hu

引用次数: 0

Screening of the AhR- and Nrf2-linked transcriptional activities of some cruciferous vegetables and nuts in human intestinal epithelial cells as foods containing endogenous AhR ligand precursors 筛选含有内源性AhR配体前体的一些十字花科蔬菜和坚果在人肠上皮细胞中的AhR-和nrf2相关转录活性

IF 1.8 4区农林科学

Food Biotechnology Pub Date : 2022-04-03 DOI: 10.1080/08905436.2022.2028263

Gamze Toydemir

{"title":"Screening of the AhR- and Nrf2-linked transcriptional activities of some cruciferous vegetables and nuts in human intestinal epithelial cells as foods containing endogenous AhR ligand precursors","authors":"Gamze Toydemir","doi":"10.1080/08905436.2022.2028263","DOIUrl":"https://doi.org/10.1080/08905436.2022.2028263","url":null,"abstract":"ABSTRACT Cruciferous vegetables and nuts are rich in indole-3-carbinol (I3C) and L-tryptophan (L-Trp), respectively, which can be converted upon ingestion into AhR ligands. Activation of AhR by dietary ligands contributes to unlocking its therapeutic potential in gastrointestinal homeostasis. In this study, some cruciferous vegetables (cabbage (red and white), cauliflower) and nuts (sunflower seed kernel, pistachio, cashew, walnut) were investigated for their effects on AhR- and Nrf2-mediated gene expression by using an in vitro digestion/Caco-2 cell culture model. Nuts induced AhR-pathway in a directly proportional manner with their L-Trp contents (sunflower induced the highest (5.3-fold) CYP1A1 expression). Nuts also showed Nrf2-dependent activities, although L-Trp standard did not. Vegetables activated only AhR-pathway, same with I3C standard, and red cabbage induced the highest CYP1A1 expression (9.6-fold). Results suggested the contribution of L-Trp and I3C in AhR-dependent activities of nuts and vegetables, respectively, although there appeared other bioactives to be identified in overall health aspects of these foods.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"36 1","pages":"93 - 112"},"PeriodicalIF":1.8,"publicationDate":"2022-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45630727","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

The fermented soy whey produced by a combined lactic acid bacteria starter shows improved flavor and the function in alleviating dextran sulphate sodium induced colitis in mice 复合乳酸菌发酵剂生产的发酵大豆乳清显示出改善的风味和减轻右旋糖酐硫酸钠诱导的小鼠结肠炎的功能

IF 1.8 4区农林科学

Food Biotechnology Pub Date : 2022-04-03 DOI: 10.1080/08905436.2022.2051539

Yang Zhang, Yueyu Gao, M. Wang, Lei Shi, Yuan Liu, Chunxiao Yan, Jinju Wang, Hungwe Justice Meluleki, Weitao Geng, Yanping Wang

{"title":"The fermented soy whey produced by a combined lactic acid bacteria starter shows improved flavor and the function in alleviating dextran sulphate sodium induced colitis in mice","authors":"Yang Zhang, Yueyu Gao, M. Wang, Lei Shi, Yuan Liu, Chunxiao Yan, Jinju Wang, Hungwe Justice Meluleki, Weitao Geng, Yanping Wang","doi":"10.1080/08905436.2022.2051539","DOIUrl":"https://doi.org/10.1080/08905436.2022.2051539","url":null,"abstract":"ABSTRACT In this study, Lactiplantibacillus plantarum BC299, Lactobacillus delbrueckii subsp. bulgaricus 717 and Streptococcus thermophilus 176 were used as combined starter cultures to produce a fermented soy whey beverage. The results showed that the fermentation of the combined starter cultures increased the content of lactic acid, acetic acid, succinic acid, and malic acid, while decreased the content of citric acid, fumaric acid and propionic acid. Meanwhile, the fermentation also effectively changed the proportion of volatile flavor substances. The higher sensory score of the fermented soy whey also confirmed the flavor improvement effect of the combined starter cultures. In addition, the in vivo results of animal experiments showed that the fermented soy whey could significantly improve the disease activity index (DAI) and colon morphology in dextran sulfate sodium (DSS) induced colitis mice. This study showed that the combined lactic acid bacteria starter cultures had important value-added relevance on the effective reuse of the soy whey by-product.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"36 1","pages":"113 - 132"},"PeriodicalIF":1.8,"publicationDate":"2022-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47406269","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Metabolic flux analysis of the effect of carbon dioxide top pressure on acetyl coenzyme A and ester production by Saccharomyces cerevisiae 二氧化碳顶压对酿酒酵母乙酰辅酶A和酯产量影响的代谢通量分析

IF 1.8 4区农林科学

Food Biotechnology Pub Date : 2022-04-03 DOI: 10.1080/08905436.2022.2051540

Dongsheng Yang, Yasheng Wang

引用次数: 1