Osteoporosis is the most common bone disorder,characterized by low bone mineral density and microarchitectural deterioration of the bone tissue,which increases the susceptibility to fracture.In the past decade,emergin...Osteoporosis is the most common bone disorder,characterized by low bone mineral density and microarchitectural deterioration of the bone tissue,which increases the susceptibility to fracture.In the past decade,emerging research findings reported the implication of gut microbiota on bone health and osteoporosis pathology.Osteoporotic patients or individuals with a lower bone mineral density exhibit an alteration of the gut microbiota at several taxonomic levels.Additional reports demonstrate that gut microbiota regulates bone metabolism through the modulation of the gut function(mineral availability and absorption,gut integrity),the immune system,and the endocrine system.Thus,based on the vital role of gut microbiota on bone health,it has emerged as a novel therapeutic target for the prevention of bone loss and the treatment of osteoporosis.Microbial-based functional food ingredients,such as probiotics,prebiotics,synbiotics,and fermented foods,have been developed to alter the gut microbiota composition and function and thus,to provide benefits to the host bone health.Despite promising initial results,microbial-based therapies are still under investigation.Moreover,additional animal studies and clinical trials are needed to understand the interactions between gut microbiota and bone metabolism before further applications.展开更多
益生菌在人类的食品生产和生活中有着悠久的使用历史,随着对益生菌功能研究的逐步深入,益生菌对人体的多种营养功能和健康功效也逐渐明确。现有研究表明益生菌具有调节肠道菌群、提高免疫力等功效,甚至能够改善一些疾病的症状,因此在食...益生菌在人类的食品生产和生活中有着悠久的使用历史,随着对益生菌功能研究的逐步深入,益生菌对人体的多种营养功能和健康功效也逐渐明确。现有研究表明益生菌具有调节肠道菌群、提高免疫力等功效,甚至能够改善一些疾病的症状,因此在食品行业中,益生菌从传统的发酵食品中的应用到功能性食品中的添加使用变得越来越广泛。然而食品中益生菌的大规模使用也提升了潜在的安全性风险,如感染、生物毒素和耐药性基因转移等,益生菌在使用的过程中必须充分考虑其安全性问题。欧洲的安全资格认证(Qualified Presumption of Safety,QPS)和美国的公认安全(Generally Recognized as Safe,GRAS)体系是目前比较成熟的微生物安全性评价体系,近年来我国也通过相关立法规范益生菌的使用从而保障食品安全。该研究综述了目前对于益生菌营养功能和食品中益生菌应用的国内外研究进展,阐述了益生菌目前面临的安全性问题与安全性评价体系,以期为食品中益生菌的安全应用提供一定的参考。展开更多
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
Cashew nut (Anacardium occidental) milk was included as a functional ingredient in soybean (Glycine max L.) milk at 20/80% and was fermented comparatively to commercial yogurt starters by two strains TC6 and A4 (recen...Cashew nut (Anacardium occidental) milk was included as a functional ingredient in soybean (Glycine max L.) milk at 20/80% and was fermented comparatively to commercial yogurt starters by two strains TC6 and A4 (recently isolated from two Ivorian highly flavored neglected traditional staple foods (beer and garlic)) identified as Weissella paramesenteroides and Enterococcus faecalis, after the screening of their probiotic, antioxydant and anti-inflammatory potentialities, respectively. The primary characterization of these plant-milks showed a strong improvement in their sensory, antioxidant and anti-inflammatory abilities. While TC6 from traditional beer Tchapalo increases anti-inflammatory activity by almost eighteen times, A4 isolated from garlic increases antioxidant activity by two times. Due to their aromatic and organosensory potentialities certainly, milks L138, L180 and 130 fermented respectively by the combination of TC6 and A4, TC4 alone and A4 alone were the most appreciated than the plant-milk fermented by the two strains of commercial yogurt. These probiotics, anti-oxidant and anti-inflammatory plant-milks should be further characterized in terms of their biological activities and tested in animal models to confirm their nutrition-health claims.展开更多
Inulin, an oligosaccharide produced by several plants, has been shown to enhance the viability of probiotic cultures in milk through storage. Jerusalem artichoke ( Helianthus tuberosus L.) is an interested prebiotic b...Inulin, an oligosaccharide produced by several plants, has been shown to enhance the viability of probiotic cultures in milk through storage. Jerusalem artichoke ( Helianthus tuberosus L.) is an interested prebiotic because its tuber has risen content of inulin and fructo-oligosaccharides. This study was aimed to: 1) set the effect of Jerusalem artichoke in deferent concentrations (2.5% & 5%) on the growth of probiotic Lb. acidophilus P106 in the bio-yoghurt during cold storage at 5℃ and sensory evaluation of probiotic yoghurts;2) study the effect of feeding with this synbiotic fermented milk on diabetic mice. It could be concluded that the Jerusalem artichoke influenced the growth of Lb. acidophilus P106 and 5% (w/v) Jerusalem artichoke was given the highest growth and sensory evaluation. On the other hand, no serious adverse effects were observed;the reduction of blood glucose was observed at the termination of empirical phase, also, high level (5%) of Jerusalem artichoke led to more reduction of blood glucose, cholesterol levels and total lipids compared with control.展开更多
In the present study, 20 selected Lactobacillus strains already characterized in a previous research for their capability to grow in conditions simulating the intestinal environment, their resistance to antibiotics, t...In the present study, 20 selected Lactobacillus strains already characterized in a previous research for their capability to grow in conditions simulating the intestinal environment, their resistance to antibiotics, their antibacterial activity and their adhesion capability to intestinal human Caco-2 TC7 and HT-29 MTX cell lines, were further investigated to explore more their probiotic properties. Growth behaviour in the presence of prebiotic (fructooligosac-charides (FOS) and lactulose) at a concentration of 2%, cholesterol removal by measuring the residual cholesterol in medium supplemented with cholesterol, ability to deconjugate bile salts using BSH enzyme and antioxidant activity of culture supernatant of Lactobacillus strains by ABTS·+ and DPPH methods were analyzed. All probiotic strains demonstrated important prebiotic assimilation (P > 0.05) even with OD600 > 3 after 30 h of contact, cholesterol removal ability with maximum percentage of 57% after 24 h of contact and they were found to liberate significantly (P < 0.05) more cholic acid with maximum of 0.40 mM of sodium glycocholate, 0.33 mM of sodium taurocholate and 0.41 mM of their mixte and scavenge both radicals with 52% and 2.19% of ABTS·+ and DPPH respectively. This study confirmed the suitability of these probiotic strains for application in functional food formulations especially where cholesterol reduction and antioxidant activity in food are needed to assess possible in vivo human health benefits.展开更多
Osmoporation is a novel encapsulation approach for bioactive compounds based on the osmoresistance mechanisms of microbial cells.To the best of our knowledge,this is the first study investigating the production of fis...Osmoporation is a novel encapsulation approach for bioactive compounds based on the osmoresistance mechanisms of microbial cells.To the best of our knowledge,this is the first study investigating the production of fisetin-enriched yoghurt using Lactobacillus acidophilus-based bio-capsules via osmoporation as the starter culture.Results showed that the milk acidification with fisetin-loaded L.acidophilus progressed at a slower pace due to complex mechanisms induced by osmopo-ration and internalized fisetin.Milk fermentation using fisetin bio-capsules reached a maximum acidification rate of 0.18 pH units/h after 23 h and pH 4.6 was achieved after 32 h.Besides,the antioxidant activity of yoghurts produced with fisetin bio-capsules did not change during cold storage,while the antioxidant activity of yoghurt produced with non-encapsulated fisetin was reduced by 2.5-fold after 28 days.Overall,this study shows that fisetin osmoporation using L.acidophilus is a versatile encapsulation bioprocess that enables the delivery of preserved phytoactives into fermented foods like yoghurt.This strategy has the potential to be extended to other applications in the dairy industry using lactic acid bacteria as both the encapsulation matrix and fermentation agent.展开更多
对已经分离和筛选得到的胆固醇吸收同化率高的乳酸菌,初步探究其体外降胆固醇的机制,以期为具有降胆固醇活性的功能性发酵食品的研发提供理论基础。通过初筛得到具有降胆固醇活性的菌株,再以皂化-比色法进行复筛,从而获得胆固醇吸收同...对已经分离和筛选得到的胆固醇吸收同化率高的乳酸菌,初步探究其体外降胆固醇的机制,以期为具有降胆固醇活性的功能性发酵食品的研发提供理论基础。通过初筛得到具有降胆固醇活性的菌株,再以皂化-比色法进行复筛,从而获得胆固醇吸收同化效率高的乳酸菌。这些乳酸菌的胆固醇转化率介于(3.30±0.89)%～(75.64±1.12)%之间,平均转化率达44.34%。其中,有14株乳酸菌的胆固醇吸收同化能力强于平均水平。Lactobacillus plantarum S11的胆固醇吸收同化率高达(75.64±1.12)%,测定菌体破碎后洗脱上清及细胞碎片悬浮液中胆固醇含量显示,4.20×109cfu/mL的菌体仅能吸附沉淀0.002 mg的胆固醇(仅占1.30%),可见,Lb. plantarum S11菌株主要通过吸收同化作用达到降胆固醇目的,吸附及掺入细胞膜作用仅是该菌株降胆固醇的次要途径。本研究所创建的分离筛选方法确实能应用于从传统发酵食品中筛选具有降胆固醇能力的益生菌菌株,并有助于后续新型降胆固醇乳酸菌发酵产品的研发。展开更多
文摘Osteoporosis is the most common bone disorder,characterized by low bone mineral density and microarchitectural deterioration of the bone tissue,which increases the susceptibility to fracture.In the past decade,emerging research findings reported the implication of gut microbiota on bone health and osteoporosis pathology.Osteoporotic patients or individuals with a lower bone mineral density exhibit an alteration of the gut microbiota at several taxonomic levels.Additional reports demonstrate that gut microbiota regulates bone metabolism through the modulation of the gut function(mineral availability and absorption,gut integrity),the immune system,and the endocrine system.Thus,based on the vital role of gut microbiota on bone health,it has emerged as a novel therapeutic target for the prevention of bone loss and the treatment of osteoporosis.Microbial-based functional food ingredients,such as probiotics,prebiotics,synbiotics,and fermented foods,have been developed to alter the gut microbiota composition and function and thus,to provide benefits to the host bone health.Despite promising initial results,microbial-based therapies are still under investigation.Moreover,additional animal studies and clinical trials are needed to understand the interactions between gut microbiota and bone metabolism before further applications.
文摘益生菌在人类的食品生产和生活中有着悠久的使用历史,随着对益生菌功能研究的逐步深入,益生菌对人体的多种营养功能和健康功效也逐渐明确。现有研究表明益生菌具有调节肠道菌群、提高免疫力等功效,甚至能够改善一些疾病的症状,因此在食品行业中,益生菌从传统的发酵食品中的应用到功能性食品中的添加使用变得越来越广泛。然而食品中益生菌的大规模使用也提升了潜在的安全性风险,如感染、生物毒素和耐药性基因转移等,益生菌在使用的过程中必须充分考虑其安全性问题。欧洲的安全资格认证(Qualified Presumption of Safety,QPS)和美国的公认安全(Generally Recognized as Safe,GRAS)体系是目前比较成熟的微生物安全性评价体系,近年来我国也通过相关立法规范益生菌的使用从而保障食品安全。该研究综述了目前对于益生菌营养功能和食品中益生菌应用的国内外研究进展,阐述了益生菌目前面临的安全性问题与安全性评价体系,以期为食品中益生菌的安全应用提供一定的参考。
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Cashew nut (Anacardium occidental) milk was included as a functional ingredient in soybean (Glycine max L.) milk at 20/80% and was fermented comparatively to commercial yogurt starters by two strains TC6 and A4 (recently isolated from two Ivorian highly flavored neglected traditional staple foods (beer and garlic)) identified as Weissella paramesenteroides and Enterococcus faecalis, after the screening of their probiotic, antioxydant and anti-inflammatory potentialities, respectively. The primary characterization of these plant-milks showed a strong improvement in their sensory, antioxidant and anti-inflammatory abilities. While TC6 from traditional beer Tchapalo increases anti-inflammatory activity by almost eighteen times, A4 isolated from garlic increases antioxidant activity by two times. Due to their aromatic and organosensory potentialities certainly, milks L138, L180 and 130 fermented respectively by the combination of TC6 and A4, TC4 alone and A4 alone were the most appreciated than the plant-milk fermented by the two strains of commercial yogurt. These probiotics, anti-oxidant and anti-inflammatory plant-milks should be further characterized in terms of their biological activities and tested in animal models to confirm their nutrition-health claims.
文摘Inulin, an oligosaccharide produced by several plants, has been shown to enhance the viability of probiotic cultures in milk through storage. Jerusalem artichoke ( Helianthus tuberosus L.) is an interested prebiotic because its tuber has risen content of inulin and fructo-oligosaccharides. This study was aimed to: 1) set the effect of Jerusalem artichoke in deferent concentrations (2.5% & 5%) on the growth of probiotic Lb. acidophilus P106 in the bio-yoghurt during cold storage at 5℃ and sensory evaluation of probiotic yoghurts;2) study the effect of feeding with this synbiotic fermented milk on diabetic mice. It could be concluded that the Jerusalem artichoke influenced the growth of Lb. acidophilus P106 and 5% (w/v) Jerusalem artichoke was given the highest growth and sensory evaluation. On the other hand, no serious adverse effects were observed;the reduction of blood glucose was observed at the termination of empirical phase, also, high level (5%) of Jerusalem artichoke led to more reduction of blood glucose, cholesterol levels and total lipids compared with control.
文摘In the present study, 20 selected Lactobacillus strains already characterized in a previous research for their capability to grow in conditions simulating the intestinal environment, their resistance to antibiotics, their antibacterial activity and their adhesion capability to intestinal human Caco-2 TC7 and HT-29 MTX cell lines, were further investigated to explore more their probiotic properties. Growth behaviour in the presence of prebiotic (fructooligosac-charides (FOS) and lactulose) at a concentration of 2%, cholesterol removal by measuring the residual cholesterol in medium supplemented with cholesterol, ability to deconjugate bile salts using BSH enzyme and antioxidant activity of culture supernatant of Lactobacillus strains by ABTS·+ and DPPH methods were analyzed. All probiotic strains demonstrated important prebiotic assimilation (P > 0.05) even with OD600 > 3 after 30 h of contact, cholesterol removal ability with maximum percentage of 57% after 24 h of contact and they were found to liberate significantly (P < 0.05) more cholic acid with maximum of 0.40 mM of sodium glycocholate, 0.33 mM of sodium taurocholate and 0.41 mM of their mixte and scavenge both radicals with 52% and 2.19% of ABTS·+ and DPPH respectively. This study confirmed the suitability of these probiotic strains for application in functional food formulations especially where cholesterol reduction and antioxidant activity in food are needed to assess possible in vivo human health benefits.
基金E.W.V.A.was supported by Coordenação de Aperfeiçoamento de Pessoal de Nível Superior(CAPES).E.S.S.was supported by Conselho Nacional de Desenvolvimento Científico e Tecnológico(CNPq).
文摘Osmoporation is a novel encapsulation approach for bioactive compounds based on the osmoresistance mechanisms of microbial cells.To the best of our knowledge,this is the first study investigating the production of fisetin-enriched yoghurt using Lactobacillus acidophilus-based bio-capsules via osmoporation as the starter culture.Results showed that the milk acidification with fisetin-loaded L.acidophilus progressed at a slower pace due to complex mechanisms induced by osmopo-ration and internalized fisetin.Milk fermentation using fisetin bio-capsules reached a maximum acidification rate of 0.18 pH units/h after 23 h and pH 4.6 was achieved after 32 h.Besides,the antioxidant activity of yoghurts produced with fisetin bio-capsules did not change during cold storage,while the antioxidant activity of yoghurt produced with non-encapsulated fisetin was reduced by 2.5-fold after 28 days.Overall,this study shows that fisetin osmoporation using L.acidophilus is a versatile encapsulation bioprocess that enables the delivery of preserved phytoactives into fermented foods like yoghurt.This strategy has the potential to be extended to other applications in the dairy industry using lactic acid bacteria as both the encapsulation matrix and fermentation agent.
文摘对已经分离和筛选得到的胆固醇吸收同化率高的乳酸菌,初步探究其体外降胆固醇的机制,以期为具有降胆固醇活性的功能性发酵食品的研发提供理论基础。通过初筛得到具有降胆固醇活性的菌株,再以皂化-比色法进行复筛,从而获得胆固醇吸收同化效率高的乳酸菌。这些乳酸菌的胆固醇转化率介于(3.30±0.89)%～(75.64±1.12)%之间,平均转化率达44.34%。其中,有14株乳酸菌的胆固醇吸收同化能力强于平均水平。Lactobacillus plantarum S11的胆固醇吸收同化率高达(75.64±1.12)%,测定菌体破碎后洗脱上清及细胞碎片悬浮液中胆固醇含量显示,4.20×109cfu/mL的菌体仅能吸附沉淀0.002 mg的胆固醇(仅占1.30%),可见,Lb. plantarum S11菌株主要通过吸收同化作用达到降胆固醇目的,吸附及掺入细胞膜作用仅是该菌株降胆固醇的次要途径。本研究所创建的分离筛选方法确实能应用于从传统发酵食品中筛选具有降胆固醇能力的益生菌菌株,并有助于后续新型降胆固醇乳酸菌发酵产品的研发。
