for the Preparation of Fermented Low-Bitter Enzymatic Skim Milk with Antioxidant Ability.

A high degree of hydrolysis can reduce the allergenicity of milk, while lactic acid bacteria (LAB) fermentation can further enhance the antioxidant ability of enzymatic milk. LAB with a strong antioxidant ability was screened, and the effects of LAB on the bitterness, taste and flavor of enzymatic skim milk (ESM) with a high degree of hydrolysis were investigated in this paper, in addition to the response surface methodology optimized the conditions of the LAB fermentation of ESM. The results indicate that the skim milk hydrolyzed by Protamex has a higher degree of hydrolysis and lower bitterness.

Prebiotics enhance the immunomodulatory effect of DALI02 by regulating intestinal homeostasis.

The colonization ability of DALI02 and the promoting effect of fermented prebiotics have been studied. This study aims to evaluate the systemic immunomodulatory effects of DALI02 and DALI02 + Prebiotics on cyclophosphamide-induced immunosuppressed rats. We found that DALI02 and DALI02 + Prebiotics, especially DALI02 + Prebiotics, exhibited significant restorative effects on the immunocompromised state in rats ( < .

Isolation, Identification and Antibacterial Characteristics of YT.

Pathogenic microorganisms have been detected in fermented food. Combining the enormous class of the pathogens and their continuously appearing mutants or novel species, it is important to select suitable and safe antibacterial agents for fermented food safety. Lactic acid bacteria (LAB) which produce diverse imperative antimicrobial metabolites have an immense number of applications in the food industry.

Comprehensive review of milk fat globule membrane proteins across mammals and lactation periods in health and disease.

Milk fat globule membrane (MFGM) is a three-layer membrane-like structure encasing natural milk fat globules (MFGs). MFGM holds promise as a nutritional supplement because of the numerous physiological functions of its constituent protein. This review summarizes and compares the differences in MFGM protein composition across various species, including bovines, goats, camels, mares, and donkeys, and different lactation periods, such as colostrum and mature milk, as assessed by techniques such as proteomics and mass spectrometry.

Cheese Whey Protein and Blueberry Juice Mixed Fermentation Enhance the Freeze-Resistance of Lactic Acid Bacteria in the Freeze-Drying Process.

The effects of MRS, whey protein and blueberry alone, and mixed fermentation on the survival rate of lactic acid bacteria under various freeze-drying conditions were investigated. The surface structure of the freeze-dried powders was also investigated to explore the anti-freezing protection mechanism of mixed whey protein and blueberry fermentation on the bacteria. It was found that the mixed fermentation medium of blueberry and whey protein has a protective effect on the freeze-drying bacteria and is better than the traditional MRS and whey protein medium.

Efficient production of a highly active lysozyme from European flat oyster Ostrea edulis.

Lysozyme, an antimicrobial agent, is extensively employed in the food and healthcare sectors to facilitate the breakdown of peptidoglycan. However, the methods to improve its catalytic activity and secretory expression still need to be studied. In the present study, twelve lysozymes from different origins were heterologously expressed using the Komagataella phaffii expression system.

Therapeutic potential of popular fermented dairy products and its benefits on human health.

In the current arena of time, the transformation of society has improved the standard of living in terms of lifestyle and their nutritional demands and requirements. The microorganisms under controlled conditions and the enzymatic transformation of dietary components are the processes that resulted in fermented foods and beverages. Fermented dairy products with high nutritional value are "the pearls of the dairy industry.

Screening of 67 with Strong Adhesion to Caco-2 Cells and the Effects of Protective Agents on Its Adhesion Ability during Vacuum Freeze Drying.

Adhesion to the intestinal tract provides the foundation for Lactobacillus to exert its benefits. Vacuum freeze-drying (VFD) is currently one of the main processing methods for Lactobacillus products. Therefore, the effects of VFD on the adhesion and survival of 67 were investigated in this study.

The regulation of simulated artificial oro-gastrointestinal transit stress on the adhesion of Lactobacillus plantarum S7.

Background: Oro-gastrointestinal stress in the digestive tract is the main stress to which orally administered probiotics are exposed. The regulation of oro-gastrointestinal transit (OGT) stress on the adhesion and survival of probiotics under continuous exposure to simulated salivary-gastric juice-intestinal juice was researched in this study.

Results: Lactobacillus plantarum S7 had a higher survival rate after exposure to simulated OGT1 (containing 0.

The Effect of Different Organic Acids and Their Combination on the Cell Barrier and Biofilm of .

Organic acids are natural antimicrobial compounds commonly used in the food industry. In this study, acetic, lactic, butyric, citric, and malic acid at minimum inhibitory concentrations and their combinations at optimal inhibition concentrations were used to treat , and the effects on the cell barrier and biofilm of were evaluated. Acetic acid showed the highest membrane-damaging effect, while citric acid and malic acid could specifically damage the cell wall of , leading to alkaline phosphatase leakage.

Comparative analysis of whey proteins in yak milk from different breeds in China using a data-independent acquisition proteomics method.

Yak milk is rich in essential milk proteins of nutritional and therapeutic value. In this study, whey proteins of milk from 3 yak breeds (Gannan, GN; Huanhu, HH; Maiwa, MW) in China were comprehensively identified and compared using a data-independent acquisition quantitative proteomics approach. A total of 632 proteins were identified in yak milk whey samples, in which immune-related proteins were abundant.

The mechanism of whey protein and blueberry juice mixed system fermented with Lactobacillus inhibiting Escherichia coli during storage.

The aim of this study was to identify the antimicrobial effect and mechanism of whey protein and blueberry juice mixed systems fermented with Lactobacillus against Escherichia coli during storage. The whey protein and blueberry juice mixed systems were fermented with L. casei M54, L.

Antioxidant capacity, flavor and physicochemical properties of FH06 functional beverage fermented by lactic acid bacteria: a promising method to improve antioxidant activity and flavor of plant functional beverage.

Unlabelled: The ability of natural plants to treat chronic diseases is closely related to their antioxidant function. Lactic acid bacteria (LAB) fermentation is an effective way to improve the nutritional value, biological activity and flavor of food. This study investigated the pH, titratable acidity, total polysaccharide, total flavone, total saponin, total polyphenol, and antioxidant activity of the FH06 beverage before and after probiotic fermentation.

Beneficial effects of Lactobacillus rhamnosus hsryfm 1301 fermented milk on rats with nonalcoholic fatty liver disease.

A growing stream of research suggests that probiotic fermented milk has a good effect on nonalcoholic fatty liver disease. This work aimed to study the beneficial effects of Lactobacillus rhamnosus hsryfm 1301 fermented milk (fermented milk) on rats with nonalcoholic fatty liver disease induced by a high-fat diet. The results showed that the body weight and the serum levels of total cholesterol, total glyceride, low-density lipoprotein, alanine transaminase, aspartate aminotransferase, free fatty acid, and reactive oxygen species were significantly increased in rats fed a high-fat diet (M) for 8 wk, whereas high-density lipoprotein cholesterol and superoxide dismutase were significantly decreased.

Antibacterial and antibiofilm potential of Lacticaseibacillus rhamnosus YT and its cell-surface extract.

Background: Foodborne pathogens and spoilage bacteria survived in the biofilm pose a serious threat to food safety and human health. It is urgent to find safe and effective methods to control the planktonic bacteria as well as the biofilm formation. Substances with antibacterial and antibiofilm activity found in lactic acid bacteria were mainly metabolites secreted in the cell-free supernatant.

Comparison and selection of probiotic from human intestinal tract and traditional fermented food in vitro via PCA, unsupervised clustering algorithm, and heat-map analysis.

Traditional fermented products and human intestines are rich sources of strains which may have remarkable probiotic properties. In the present study, the probiotic properties of 40 strains isolated from intestinal tracts of longevity population and traditional fermented food in China were determined, including the survival rates in simulated gastric acid and bile salt, aggregation, hydrophobicity, adhesion rate, antioxidant ability (ferric reducing antioxidant power), and antimicrobial ability. The differences between human strains and nonhuman strains were compared via -test and principal component analysis (PCA).

Transcriptome-phenotype matching analysis of how nitrogen sources influence Lacticaseibacillus rhamnosus tolerance to heat stress and oxidative stress.

Background: Spray drying is the most cost-effective production method for lactic acid bacteria starters, but heat and oxidative stresses result in low survival rates. The heat stress and oxidative stress tolerance of Lacticaseibacillus rhamnosus cultured in tryptone-free MRS (NP-MRS) broth was much stronger than that in MRS or tryptone-free MRS broth supplemented with phenylalanine (Phe-MRS). Here, multiple transcriptome-phenotype matching was performed on cells cultured in NP-MRS, MRS and Phe-MRS broths to reveal the mechanism by which nitrogen sources influence L.

Effect of hsryfm 1301 Fermented Milk on Lipid Metabolism Disorders in High-Fat-Diet Rats.

To further explore and improve the mechanism of probiotics to alleviate the disorder of lipid metabolism, transcriptomic and metabolomic with bioinformatic analysis were combined. In the present study, we successfully established a rat model of lipid metabolism disorder using a high-fat diet. Intervention with Lactobacillus rhamnosus hsryfm 1301 fermented milk resulted in a significant reduction in body weight, serum free fatty acid and blood lipid levels (p < 0.

The effect of ion environment changes on retention protein behavior during whey ultrafiltration process.

The factors affecting membrane fouling are very complex. In this study, the membrane fouling process was revealed from the perspective of ion environment changes, which affected the whey protein structure during ultrafiltration. It was found that the concentrations of Ca and Na were overall increased and the concentrations of K, Mg and Zn were decreased at an ultrafiltration time of 11 min, which made more hydrophilic groups buried inside and increased the content of α-helix, leading to more protein aggregation.

Lactobacillus buchneri S-layer protein-coated liposomes loaded with β-cyclodextrin-carvacrol inclusion complexes for the enhancement of antibacterial effect.

This article describes the development of a novel liposome nanocarrier system. Carvacrol (Car) is first embedded in β-cyclodextrin (β-CD) by the freeze-drying method to form the β-cyclodextrin-carvacrol inclusion compound (β-CD-Car), and then β-CD-Car liposomes (β-CD-Car-LPs) and β-CD-Car liposomes coated with S-layer proteins (SLPs) from Lactobacillus buchneri 20023 (SLP/β-CD-Car-LPs) were prepared. The liposomes were characterized, and their stabilities, in vitro release characteristics, and antibacterial activities were investigated.

Influence of nitrogen sources on the tolerance of Lacticaseibacillus rhamnosus to heat stress and oxidative stress.

It has been found that 32 genes related to nitrogen source metabolism in Lacticaseibacillus rhamnosus are downregulated under both heat stress and oxidative stress. In this study, the influence of different nitrogen sources within the growth medium on the tolerance of L. rhamnosus to heat stress and oxidative stress was investigated.

Effect of amino acids on free exopolysaccharide biosynthesis by Streptococcus thermophilus 937 in chemically defined medium.

Free exopolysaccharide (f-EPS) produced by Streptococcus thermophilus improves the texture and functionality of fermented dairy foods. Our previous study showed a major improvement in f-EPS production of Strep. thermophilus 937 by increasing the concentrations of histidine, isoleucine, and glutamate to 15 mM in an optimized chemically defined medium.

In Vitro Anti-Obesity Effect of Shenheling Extract (SHLE) Fermented with grx08.

Obesity is a common global problem. There are many fat-reducing herbal prescriptions in traditional Chinese medicine that have been proven to be safe and functional during long-term application. Microbial fermentation can improve the efficacy of herbal medicine and improve the unsavory flavor.