Antioxidant Peptides Derived from Cheese Products via Single and Mixed Strain Fermentation.

Probiotics are used in cheese fermentation to endow the product with unique functional properties, such as enhanced flavor and aroma development through proteolysis and lipolysis. In this study, two probiotic strains, A3 and WQY-1, were selected to develop new probiotic cheeses in the form of single- and mixed-strain starters. The results demonstrated that the A3 single-strain group and the A3/ WQY-1 mixed fermentation group exhibited superior product performance, particularly the release of functional hydrolysates during cheese ripening.

Quorum sensing effect of chiral d-glutamine on the modulation of the intestinal microbiota of mice by Lactiplantibacillus plantarum A3.

Background: Amino acids (AAs) are the building blocks of proteins, but they also serve as biological compounds in biochemical processes, and d-AA isomers are increasingly being recognized as important signaling molecules. As the main organic substrate used by cells in the intestinal tract, the role of the chiral specificity of glutamine is still largely ignored.

Results: In a previous study, we found that d-glutamine affected the quorum sensing of Lactiplantibacillus plantarum A3, promoted the release of signaling molecule AI-2 and up-regulated the expression of the LuxS gene.

Ultrasound-assisted aqueous two-phase extraction of total flavonoids from and antioxidant activity of extracted flavonoids.

Here, the extraction of total flavonoids from (TF) by aqueous two-phase extraction combined with ultrasound is presented. The extraction was optimized via a single-variable approach using the variables of mass fraction of ethanol and NaHPO, ultrasonication time, and TF sample amount. Response surface methodology (RSM) was then applied to determine the best conditions for extraction using the following three key parameters: ultrasonication time, ethanol mass fraction, and NaHPO mass fraction.