FOOD CHEMISTRY
·
2023
·
IF 8.8
Xueliang Zhang,Gisele LaPointe,Yang Liu,Xiaomeng Wang,Luyao Xiao,Xiaogan Zhao,Wei Li
In this study, we evaluated the impact of Lactiplantibacillus plantarum ( L. plantarum ) with ropy and non-ropy phenotypes on gel structure and protein conformation of fermented milk. Ropy L. plantarum (T1 & CL80) secreted EPS with high molecular weight (1.41 × 10 6 , 1.19 × 10 6 Da) and intrinsic viscosity (486.46, 316.32 mL/g), effectively enhances fermented milk viscosity and water holding capacity (WHC) (65.4%, 84.6%) by forming a dense gel structure. Non-ropy L. plantarum (CSK & S-1A) fermented milk gel’s high surface hydrophobicity and free sulfhydryl content caused high hardness and low WHC. Raman spectroscopy combined with circular dichroism analysis showed that high levels of α-helix (29.32–30.31%) and random roil (23.06–25.36%) protein structures are the intrinsic factors that contribute to the difference among fermented milk gels of ropy and non-ropy strains. This study provides a basis for understanding the structural variability of fermented milk gels using ropy or non-ropy lactic acid bacteria.
研究领域:
食品科学
·
微生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Aonan Xia,Yang Jiang,Yuan-Kun Lee,Dong Liang,Bo Yang,Xiaoming Liu,Jianxin Zhao,Hao Zhang,Wei Chen
Fermented milk has abundant bioactive peptides, and there is a growing interest in seeking osteogenic peptides of dairy origin. This study employed computer-assisted screening to identify potential osteogenic peptides from fermented milk by Lactobacillus helveticus and investigated the effects of these osteogenic peptides on the proliferation, differentiation, and mineralization of MC3T3-E1 cells, along with their underlying mechanisms. Three osteogenic peptides were identified: AF10 (ARHPHPHLSF), AY17 (AAGGPGAPADPGRPTGY), and NE19 (NIPPLTQTPVVVPPFLQPE). Treatment with 0.2 μM of AF10, AY17, and NE19 promoted the proliferation of MC3T3-E1 cells by increasing the proportion of cells in the S phase and G2/M phase. Further molecular docking revealed significant differences in the interaction of the three osteogenic peptides with the critical domain (Asn12-Lys13-Leu14-Thr15-Gln16-Leu17-Gly18) of the epidermal growth factor receptor (EGFR). The three peptides exhibited different degrees of promotion on the differentiation and mineralization of MC3T3-E1 cells, as well as significant differences in the expression of genes and proteins related to ERK1/2, RUNX2, and BMP2. The AF10 peptide was selected for further validation of the effect of the mitogen-activated protein kinase (MAPK) signaling pathway on the proliferation and expression of differentiation and mineralization-associated genes in MC3T3-E1 cells by combining MAPK pathway inhibitors. Molecular dynamics simulation revealed the stability of AF10 when binding to EGFR. These findings provide valuable insights into the screening of osteogenic peptides of various origins and the development of functional dairy products accordingly.
研究领域:
食品科学
·
生物化学
·
分子生物学
✓ 已验证
产品关联
DOI
高影响因子
Food Bioscience
·
2025
·
IF 5.9
Lei Li,Han Lu,Yuling Xue,Yannan He,Baohua Zhao,Lianzhong Ai,Shijie Wang
Probiotic fermented milk has emerged as a prominent functional food for its substantial role in promoting intestinal health and overall wellness. However, a persistent challenge in the industry is post-acidification, a process where lactic acid bacteria continue fermenting during storage, leading to excessive acidity, textural degradation, and flavor alterations. This study focuses on the identification and characterization of a naturally mutated strain of Lacticaseibacillus paracasei capable of significantly attenuating post-acidification in fermented milk. A novel mutation was discovered in the α-glucosidase gene (AF91_03255), wherein the substitution of arginine at position 477 with glycine altered the enzyme's binding dynamics. This mutation enhanced binding stability between the enzyme and its substrate by approximately 16.8%, indirectly modulating acid production without directly limiting glucose metabolism. Through a combination of multi-omics techniques, including metabolomics and genomic sequencing, this study revealed significant shifts in the glycerophospholipid metabolic pathway, suggesting alterations in cell membrane composition as a core mechanism. Additionally, comparative analyses between the wild-type and mutant strains demonstrated notable differences in acid production, viable cell counts, and storage stability. The mutant strain maintained a higher pH and reduced titratable acidity during extended storage while preserving bacterial viability, distinguishing it from traditional approaches reliant on additives or processing modifications. The findings underscore the potential of α-glucosidase as a pivotal target for post-acidification regulation in fermented milk products. Furthermore, this work contributes valuable insights into the strain improvement strategies essential for advancing the stability and sensory qualities of fermented milk.
研究领域:
食品科学
·
微生物学
✓ 已验证
产品关联
DOI
高影响因子
Journal of Functional Foods
·
2016
·
IF 3.973
Chun-Feng Guo,Di Zhao,Ya-Hong Yuan,Tian-Li Yue,Bin Liu,Jing-Yan Li
The hypocholesterolaemic effects of milk fermented by Lactobacillus casei F0822 with bile salt hydrolase activity were investigated in hamsters fed a cholesterol-rich diet. Fermented milk (FM) exhibited dose-dependent hypocholesterolaemic activity. Sterilized and low-dose FM did not significantly affect the lipid profile of hamsters, whereas high-dose FM significantly reduced the levels of serum total cholesterol (TC) and non-high-density lipoprotein cholesterol (non-HDL-C), as well as hepatic TC and esterified cholesterol (EC). The daily faecal total bile acid excretion was significantly negatively correlated with the serum TC and non-HDL-C, as well as with the hepatic TC and EC. High-dose FM significantly enhanced daily faecal total bile acid excretion, which attributed to the hydrolysis of conjugated bile acids and the binding of free bile acids by the cells of strain F0822. These data suggest that the FM may serve as a functional food and has the potential to regulate cholesterol metabolism in humans.
研究领域:
营养学
·
微生物学
·
代谢组学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Jianrui Qi,Jie Zhang,Kai Wang,Yifan Cheng,Qinglin Sheng,Ivan Kurtovic,Yahong Yuan,Tianli Yue
There is a lack of research on how Tibetan kefir grains fermentation alters the physicochemical properties and biological activity of Lycium barbarum pulp polysaccharides, despite some reports that fermentation can affect the structure and activity of plant polysaccharides. This study demonstrated that, through fermentation, the molecular weight of polysaccharides decreased from 25.33 to 15.11 kg/mol while the contents of total sugar and uronic acid increased by 19.11% and 40.38%, respectively. Furthermore, after fermentation, the polysaccharides exhibited an uneven and rough surface along with a reduced number of branched chains and triple helix structures. Tibetan kefir grains fermentation enhanced the antioxidant activity of polysaccharides, which may be attributed to an increase in arabinose, galactose, and uronic acid content and a decrease in polysaccharide molecular weight. This research offers an alternative viewpoint on the potential application of Tibetan kefir grains-fermented Lycium barbarum pulp polysaccharides in functional foods.
研究领域:
食品科学
·
营养学
·
生物技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Science and Human Wellness
·
2024
·
IF 5.6
Hyemin Oh,Yohan Yoon
This study investigated if the variation in the effect of anti-cholesterol (AC) treatment on individual mice are related to gut microbiome composition. The bile salt hydrolase (BSH) activity of 23 commercial fermented milk products was examined to select a fermented milk product for AC treatment. Mice were fed to different diets for 6 weeks: high-fat (660 % of total calories from fat; D1), high-dietary fibre (20 % cellulose; D2), and low-fat (17.2 % of total calories from fat; D3) diets to change their gut microbiomes. Subsequently, faecal microbiome was transplanted (FMT) into mice treated with high cholesterol diet contained 2 % cholesterol, followed by AC or non-AC (sterile tap water, STW) treatments. Control groups with normal (NC) and high-cholesterol diets (PC) were prepared for both AC and STW treatment. All experimental groups were subjected to serum and liver cholesterol, cholesterol metabolism-related (CMR) gene expression, and intestinal microbiome analyses. D3-FMT mice showed the most significant enhancements in cholesterol ratio and decreased hepatic cholesterol levels with AC treatment. Moreover, upregulation of the Cyp7a1 gene expression was observed in this group. Furthermore, the intestinal microbiome analysis indicated higher abundances of BSH-producing Eubacterium , Bifidobacterium , and Parabacteroides in the D3-FMT + AC group compare to others, potentially contributing to increased bile acid synthesis.
研究领域:
医学
·
微生物学
✓ 已验证
产品关联
DOI
高影响因子
MOLECULAR NUTRITION & FOOD RESEARCH
·
2018
·Vol. 62
·期 24
·1800728
·
IF 5.151
Chun-Feng Guo,Shuang Zhang,Ya-Hong Yuan,Jing-Yan Li,Tian-Li Yue
Scope Lactobacillus casei F0822-fermented milk has exhibited significant hypocholesterolemic activity in hamsters in the previous study. Under this premise, the objective of this study is to further explore whether bile salt hydrolase (BSH) and S-layer protein (SLP) of the strain have a significant influence on hypocholesterolemic activity of the fermented milk. Methods and results Independent and double interposon mutants of BSH and SLP genes are constructed from wild-type L. casei F0822 via chromosomal insertion of chloramphenicol or/and erythromycin resistance genes based on double-crossover homologous recombination. The mutants- and the wild-type strain-fermented milk is prepared (viable counts of approximately 8.0 × 10 8 colony-forming units mL –1 each) and intragastrically administered to high-cholesterol-fed hamsters once daily at a dose of 1.25 mL d –1 for 28 d, respectively. Both the BSH-deficient mutant- and the SLP-deficient mutant-fermented milk significantly ( p < 0.05) increase serum total and LDL-cholesterol levels in hamsters compared with the wild-type strain-fermented milk. However, only the BSH-deficient mutant-fermented milk could significantly ( p < 0.05) increase hepatic total and esterified cholesterol levels in hamsters. Conclusion Both BSH and SLP have a significant influence on the hypocholesterolemic activity of L. casei F0822-fermented milk in hamsters. Nevertheless, the BSH is greater than the SLP in this regard.
研究领域:
微生物学
·
营养学
·
分子生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2025
·
IF 5.9
Lu Feng,Jingxia Yang,Liping Sun,Xiaoyan Zhu,Wei Lan,Guangqing Mu,Xuemei Zhu
We evaluated the changes in volatile and nonvolatile flavor substances after fermented milk was fermented by Lacticaseibacillus rhamnosus WH. FH-19 using Headspace Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS) and High-Performance Liquid Chromatography-Mass Spectrometry (HPLC-MS). The results have shown that the addition of L. rhamnosus WH. FH-19 can increase the contents of acetoin and 2-nonanone which can give fermented milk cream and cheese flavor, and significantly enrich amino acid metabolism and carbon metabolism. The fermentation of L. rhamnosus WH. FH-19 increased the contents of L-glutamic acid, taurine, stachyose, erythritol, L-rhamnose, retinol, pantothenic acid and 19 oligopeptides in fermented milk, and endowed fermented milk with good flavor, quality and antioxidant capacity. The results presented that L. rhamnosus WH. FH-19 can increase the content of flavor substances, promote the metabolism of amino acids and carbohydrates in fermented milk, and produce more antioxidant metabolites, which had the potential as a starter of fermented milk.
研究领域:
食品科学
·
微生物学
✓ 已验证
产品关联
DOI
高影响因子
Food Bioscience
·
2025
·
IF 5.9
Yaping Zheng,Kaiqi Gao,Zimu Li,Yinzhi Zhang,Xuejian Li,Wei Zhang,Ling Guo,Yu Zhang,Yujun Jiang
Soy isoflavones are an important nutrient component in fermented soymilk. However, soy isoflavones in soymilk mostly exist as bound glycosides, which are not conducive to human absorption. Converting bound glycosides into free aglycones is beneficial for human absorption and has high biological activity. This study found through strain screening and response surface optimization that the content of soy isoflavone aglycones in fermented soymilk by Lacticaseibacillus paracasei JM053 can reach up to 78.62 ± 0.18 μg/mL. Compared with the content of isoflavone aglycone in unfermented soymilk (8.56 ± 0.15 μg/mL), it increased by 8.18 ± 0.16 times. After fermentation by Lacticaseibacillus paracasei JM053, the relative abundance of volatile flavor compounds such as 2-butanone, 2,3-pentanedione, acetoin, and butyl lactate in soymilk significantly increased, which can bring unique flavors to fermented soymilk. Fermented soymilk extract from Lacticaseibacillus paracasei JM053 can increase the activity of SOD and CAT antioxidant enzymes and has a protective effect on 2,2-Azobis (2-methylpropylimidazole) Dihydrochloride (AAPH) oxidative damage to HepG2 liver cancer cells. In addition, the fermentation of soymilk by Lacticaseibacillus paracasei JM053 can improve the bioavailability of soy isoflavones and promote the release of soluble proteins and small peptides with molecular weights below 10 kDa during simulated in vitro gastrointestinal digestion. Provide the experimental basis for the production of soymilk with flavor quality and functional activity.
研究领域:
食品科学
·
微生物学
·
营养学
✓ 已验证
产品关联
DOI
高影响因子
MEAT SCIENCE
·
2020
·
IF 3.644
Huiting Luo,Peijun Li,Hongwei Zhang,Xinping Diao,Baohua Kong
The objective of this study was to clarify whether formation of nitrosylmyoglobin (MbFe II NO) by Lactobacillus fermentum AS1.1880 in meat is due to nitric oxide synthase (NOS) activity. Confocal laser scanning microscopy exhibited strong green fluorescence in the L . fermentum sample treated with a nitric oxide (NO)-specific probe, directly indicating that NO was produced. Furthermore, determination of NOS activity based on the presence of NO metabolites indicated the existence of NOS in L.fermentum . A NOS inhibitor, N G -nitro-L-arginine methyl ester, significantly inhibited the activity of NOS in L.fermentum ( P < 0.05). Futhermore, NOS protein was detected in L.fermentum by Western blot analysis. L-arginine addition largely increased the NOS activity of L.fermentum ( P < 0.05). In meat batters , the redness of a sample inoculated with L.fermentum was higher than that of the control and colour was significantly improved with the addition of L-arginine ( P < 0.05), indicating that more MbFe II NO was formed.
研究领域:
食品科学
·
微生物学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF DAIRY SCIENCE
·
2019
·
IF 3.082
S.N. Li,S.H. Tang,Q. He,J.X. Hu,J. Zheng
ABSTRACT This study investigated the effects of Lactobacillus plantarum (Lp) and Bifidobacterium animalis ssp. lactis (Ba) in co-cultures with Streptococcus thermophilus (St) on changes in the acidification profile, proteolytic activity, peptide production, in vitro antioxidant activity, and angiotensin-converting enzyme (ACE) inhibitory properties of fermented milks during 21 d of storage at 4°C. The pH values and proteolysis in all batches showed a gradual decrease and increase during storage, respectively. The ACE-inhibitory activity and total antioxidant capacity of all co-fermented milk samples followed a similar pattern, with maximum values on d 6 of storage. The St starter, in conjunction with Ba or Lp or both, enhanced proteolysis, peptide generation, and ACE-inhibitory and antioxidant activity, but decreased pH values compared with St alone. The St-Ba-Lp samples showed higher DPPH • (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity, hydroxyl radical scavenging activity, and total antioxidant capacity, but similar superoxide anion scavenging activity compared to St-Ba or St-Lp samples. The St-Ba samples showed higher DPPH • radical scavenging activity but lower hydroxyl radical scavenging activity than St-Lp samples. In the ACE-inhibitory assays, the St-Lp samples exhibited relatively low activity among the co-fermented milks, digested or not. The presence of Ba and Lp in fermentation together did not affect ACE-inhibitory activity in undigested fermented milks compared with the presence of Ba alone, and St-Ba-Lp fermented milks demonstrated an increase in ACE-inhibitory activity after simulated gastrointestinal digestion in storage. Pepsin digestion largely improved ACE-inhibitory activity, except in St-Lp samples, in which the activity was reduced. Further hydrolysis by trypsin reduced final activity in digestion. This study suggests that co-cultured fermentation with probiotics improves in vitro antioxidant and ACE inhibition activity in fermented milks, and this effect is partly due to the higher proteolytic activity of probiotics.
研究领域:
食品科学
·
微生物学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2019
·
IF 4.784
Kun Wang,Mengmeng Niu,Di Yao,Jing Zhao,Yue Wu,Baoxin Lu,Xiqun Zheng
A cell-bound exopolysaccharide (c-EPS) from Lactobacillus fermentum S1 was isolated and purified to near homogeneity by anion exchange and gel filtration chromatography. The c-EPS is a homogeneous heteropolysaccharide with an average molecular weight of 7.19 × 10 5 Da and comprises mainly mannose, rhamnose, glucose, and galactose. Fourier transform infrared spectroscopy spectrum of the c-EPS exhibited typical characteristic absorption peaks of polysaccharides. Methylation and NMR analyses showed that the c-EPS had a backbone of α-D-Gal p -(1 → 3), α-L-Rha p -(1 → 2), α-D-Glc p -(1 → 3), β-D-Gal p -(1 → 3), β-D-Glcl p -(1 → 2), and β-L-Rha p -(1 → 3,4) residues, terminated with α-D-Man p -(1 → residue. The advanced structure study indicated the c-EPS not to have a triple-helical conformation, while the microstructural study revealed a hollow porous structure for c-EPS. Further, the thermal analysis showed that the degradation temperature for the c-EPS was 288.0 °C; its peak temperature was 89.4 °C with an enthalpy value of 273.1 J/g. Moreover, the c-EPS exhibited potent DPPH, hydroxyl, and ABTS + radicals scavenging activities, as well as FRAP in a dose-dependent manner, which could significantly enhance the T-AOC and SOD activity and reduce MDA level in Caenorhabditis elegans. Therefore, this c-EPS could be utilized as a promising natural antioxidant for application in functional foods.
研究领域:
食品科学
·
生物化学
·
微生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）