Probiotification of plant milk can improve its sensory and health-promoting properties. As traditional fermented foods where lactic acid bacteria (LAB) are present have been associated with beneficial effects on human...Probiotification of plant milk can improve its sensory and health-promoting properties. As traditional fermented foods where lactic acid bacteria (LAB) are present have been associated with beneficial effects on human health, the beneficial effects of two LAB recently isolated from two current Ivorian staple foods (a pepper and a traditional beer) were screened. These two strains LAC 1 (Lactobacillus plantarum) and LAC 2 (Pediococcus acidilactici) which presented probiotic, exopolysaccharides, inflammatory and anti-oxidant activities, were used to ferment a composite plant milk of tiger-nut and cashew (80/20) compared to two starters of a commercial yogourt. The obtained plant milks SCT 2 and SCT 3 with a significant increase in their antioxidant and/or anti-inflammatory activities and lactic bacteria contents were more preferred by consumers than SCT 1 obtained by fermentation of the commercial yogourt starters. The mixing of LAC 1 and LAC 2 was not beneficial. SCT 2 (with an anti-inflammatory activity of 31.38% and an anti-oxidant activity of 17.30%) and SCT 3 (with an anti-oxidant activity of 22.28) could be further tested in animal models to verify their nutrition-health claims.展开更多
This study aimed at exploring for new natural peptides with strong inhibitory capabilities on α-amylase, the main metabolic enzyme that regulates mellitus diabetes, in order to contribute in controlling this global p...This study aimed at exploring for new natural peptides with strong inhibitory capabilities on α-amylase, the main metabolic enzyme that regulates mellitus diabetes, in order to contribute in controlling this global pandemic. It has consisted in heat shock (to 60°C, 70°C, 80°C, 90°C and 100°C for 10, 20 and 30 minutes) of crude proteins extracted from biomass and extracellular parts of Saccharomyces cerevisiae under cultivation, and from the digestive fluid of the giant snail Achatina achatina, and in-vitro assays of the resulting solutions, as effectors, in human α-amylase catalyzing reactions. The results showed that whatever the temperature and time of treatment, an increase (from 2.65 to 3.98-fold) in proteins concentration was noticed. When blended up to 75 microliters in reaction mixtures, the three peptide extracts showed beyond 11% of inhibition of initial α-amylase activity. By reducing samples volume, only 5 microliters of the studied peptide extracts representing 4.70 μg of S. cerevisiae biomass peptides, 0.55 μg of S. cerevisiae extracellular peptides or 1.05 μg of peptides from the digestive fluid A. achatina were quite sufficient to induce complete (100%) inhibition of the human α-amylase activity. Compared to the inhibitory effect obtained from 2.50 μg of acarbose, a renowned antidiabetic, the studied peptide effectors showed more pronounced inhibitory activities. So, we can positively state that S. cerevisiae as well as A. achatina are both capable of synthesizing proteins made up of small inhibitory peptides which deserve purification and structural analysis for potential exploitation as healthy antidiabetic drugs.展开更多
文摘Probiotification of plant milk can improve its sensory and health-promoting properties. As traditional fermented foods where lactic acid bacteria (LAB) are present have been associated with beneficial effects on human health, the beneficial effects of two LAB recently isolated from two current Ivorian staple foods (a pepper and a traditional beer) were screened. These two strains LAC 1 (Lactobacillus plantarum) and LAC 2 (Pediococcus acidilactici) which presented probiotic, exopolysaccharides, inflammatory and anti-oxidant activities, were used to ferment a composite plant milk of tiger-nut and cashew (80/20) compared to two starters of a commercial yogourt. The obtained plant milks SCT 2 and SCT 3 with a significant increase in their antioxidant and/or anti-inflammatory activities and lactic bacteria contents were more preferred by consumers than SCT 1 obtained by fermentation of the commercial yogourt starters. The mixing of LAC 1 and LAC 2 was not beneficial. SCT 2 (with an anti-inflammatory activity of 31.38% and an anti-oxidant activity of 17.30%) and SCT 3 (with an anti-oxidant activity of 22.28) could be further tested in animal models to verify their nutrition-health claims.
文摘This study aimed at exploring for new natural peptides with strong inhibitory capabilities on α-amylase, the main metabolic enzyme that regulates mellitus diabetes, in order to contribute in controlling this global pandemic. It has consisted in heat shock (to 60°C, 70°C, 80°C, 90°C and 100°C for 10, 20 and 30 minutes) of crude proteins extracted from biomass and extracellular parts of Saccharomyces cerevisiae under cultivation, and from the digestive fluid of the giant snail Achatina achatina, and in-vitro assays of the resulting solutions, as effectors, in human α-amylase catalyzing reactions. The results showed that whatever the temperature and time of treatment, an increase (from 2.65 to 3.98-fold) in proteins concentration was noticed. When blended up to 75 microliters in reaction mixtures, the three peptide extracts showed beyond 11% of inhibition of initial α-amylase activity. By reducing samples volume, only 5 microliters of the studied peptide extracts representing 4.70 μg of S. cerevisiae biomass peptides, 0.55 μg of S. cerevisiae extracellular peptides or 1.05 μg of peptides from the digestive fluid A. achatina were quite sufficient to induce complete (100%) inhibition of the human α-amylase activity. Compared to the inhibitory effect obtained from 2.50 μg of acarbose, a renowned antidiabetic, the studied peptide effectors showed more pronounced inhibitory activities. So, we can positively state that S. cerevisiae as well as A. achatina are both capable of synthesizing proteins made up of small inhibitory peptides which deserve purification and structural analysis for potential exploitation as healthy antidiabetic drugs.
