{"title":"从泰国食品中分离的乳酸杆菌用于生产具有降低胆固醇潜力的发酵乳制品","authors":"Pornchanok Paongphan , Srivikorn Ditudompo , Porntipha Vitheejongjaroen , Ulisa Pachekrepapol , Malai Taweechotipatr","doi":"10.1016/j.nfs.2023.100151","DOIUrl":null,"url":null,"abstract":"<div><p>One of the benefits of probiotics is reduction of cholesterol by bile salt hydrolase (BSH) enzyme. This study aims to investigate the BSH activity of probiotics derived from fermented foods and to investigate the potential use of selected isolates in fermented dairy products. In this study, 55 isolates of lactic acid bacteria (LAB) were evaluated for their potential BSH activity. Three isolates identified as <em>Lactiplantibacillus paraplantarum</em> MN, <em>Lactiplantibacillus plantarum</em> MN2 and <em>Lactobacillus gasseri</em> SM were selected for their strong BSH activity. All three strains exhibited resistance to pH 3.0 and 4.0 with the number of survival cells around 7.8 and 8.1 log CFU/ml, respectively. They also survived in bile concentration of 0.3% and 0.8% and possessed moderate hydrophobicity. The selected strains and the mixed of three strains at ratio 1:1:1 were used in the production of fermented milk products. All strains and the mixture of three could maintain BSH activity in fermented milk products and survived throughout the storage duration of 28 days. With the properties of good probiotics, these strains could be potentially used in functional dairy products with cholesterol reduction property.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"33 ","pages":"Article 100151"},"PeriodicalIF":4.1000,"publicationDate":"2023-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Selected lactobacilli isolated from Thai foods for production of fermented dairy products with cholesterol lowering potential\",\"authors\":\"Pornchanok Paongphan , Srivikorn Ditudompo , Porntipha Vitheejongjaroen , Ulisa Pachekrepapol , Malai Taweechotipatr\",\"doi\":\"10.1016/j.nfs.2023.100151\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>One of the benefits of probiotics is reduction of cholesterol by bile salt hydrolase (BSH) enzyme. This study aims to investigate the BSH activity of probiotics derived from fermented foods and to investigate the potential use of selected isolates in fermented dairy products. In this study, 55 isolates of lactic acid bacteria (LAB) were evaluated for their potential BSH activity. Three isolates identified as <em>Lactiplantibacillus paraplantarum</em> MN, <em>Lactiplantibacillus plantarum</em> MN2 and <em>Lactobacillus gasseri</em> SM were selected for their strong BSH activity. All three strains exhibited resistance to pH 3.0 and 4.0 with the number of survival cells around 7.8 and 8.1 log CFU/ml, respectively. They also survived in bile concentration of 0.3% and 0.8% and possessed moderate hydrophobicity. The selected strains and the mixed of three strains at ratio 1:1:1 were used in the production of fermented milk products. All strains and the mixture of three could maintain BSH activity in fermented milk products and survived throughout the storage duration of 28 days. With the properties of good probiotics, these strains could be potentially used in functional dairy products with cholesterol reduction property.</p></div>\",\"PeriodicalId\":19294,\"journal\":{\"name\":\"NFS Journal\",\"volume\":\"33 \",\"pages\":\"Article 100151\"},\"PeriodicalIF\":4.1000,\"publicationDate\":\"2023-09-22\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"NFS Journal\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2352364623000305\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"NFS Journal","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2352364623000305","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Selected lactobacilli isolated from Thai foods for production of fermented dairy products with cholesterol lowering potential
One of the benefits of probiotics is reduction of cholesterol by bile salt hydrolase (BSH) enzyme. This study aims to investigate the BSH activity of probiotics derived from fermented foods and to investigate the potential use of selected isolates in fermented dairy products. In this study, 55 isolates of lactic acid bacteria (LAB) were evaluated for their potential BSH activity. Three isolates identified as Lactiplantibacillus paraplantarum MN, Lactiplantibacillus plantarum MN2 and Lactobacillus gasseri SM were selected for their strong BSH activity. All three strains exhibited resistance to pH 3.0 and 4.0 with the number of survival cells around 7.8 and 8.1 log CFU/ml, respectively. They also survived in bile concentration of 0.3% and 0.8% and possessed moderate hydrophobicity. The selected strains and the mixed of three strains at ratio 1:1:1 were used in the production of fermented milk products. All strains and the mixture of three could maintain BSH activity in fermented milk products and survived throughout the storage duration of 28 days. With the properties of good probiotics, these strains could be potentially used in functional dairy products with cholesterol reduction property.
NFS JournalAgricultural and Biological Sciences-Food Science
CiteScore
11.10
自引率
0.00%
发文量
18
审稿时长
29 days
期刊介绍：
The NFS Journal publishes high-quality original research articles and methods papers presenting cutting-edge scientific advances as well as review articles on current topics in all areas of nutrition and food science. The journal particularly invites submission of articles that deal with subjects on the interface of nutrition and food research and thus connect both disciplines. The journal offers a new form of submission Registered Reports (see below). NFS Journal is a forum for research in the following areas: • Understanding the role of dietary factors (macronutrients and micronutrients, phytochemicals, bioactive lipids and peptides etc.) in disease prevention and maintenance of optimum health • Prevention of diet- and age-related pathologies by nutritional approaches • Advances in food technology and food formulation (e.g. novel strategies to reduce salt, sugar, or trans-fat contents etc.) • Nutrition and food genomics, transcriptomics, proteomics, and metabolomics • Identification and characterization of food components • Dietary sources and intake of nutrients and bioactive compounds • Food authentication and quality • Nanotechnology in nutritional and food sciences • (Bio-) Functional properties of foods • Development and validation of novel analytical and research methods • Age- and gender-differences in biological activities and the bioavailability of vitamins, minerals, and phytochemicals and other dietary factors • Food safety and toxicology • Food and nutrition security • Sustainability of food production
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