Adenosine 5'-diphosphoribose (ADP-ribose) has been identified as a significant contributor to the anti-cytotoxic activity of Lactobacillus bulgaricus extracts. Although the biological activities associated with the administration of probiotic bacteria and components thereof are sometimes attributed to the peptidoglycans that comprise a substantial portion of the Gram-positive bacterial cell wall, we found that the beta-nicotine adenine dinucleotide (NAD) hydrolysis product ADP-ribose was a significant contributor to the observed anti-cytotoxicity in our L. bulgaricus extracts. The ADP-ribose was isolated, identified, and quantitated by high performance liquid chromatography (HPLC) and by nuclear magnetic resonance (NMR) spectroscopy. ADP-ribose levels as low as 5 mg/L exhibited a measurable inhibition of tumor necrosis factor alpha (TNF-alpha) mediated cytotoxicity in an in vitro cell assay, whereas the ADP-ribose content of the L. bulgaricus extracts often exceeded 5 mg/g dry weight.
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http://dx.doi.org/10.1007/s00284-006-0256-6 | DOI Listing |
Food Chem Toxicol
January 2025
Department of Pathology, School of Medicine, Chung Shan Medical University, Taichung, 40201, Taiwan; Department of Pediatrics, Chung Shan Medical University Hospital, Taichung, 40201, Taiwan. Electronic address:
Since red beans have poor textural properties, fermentation is commonly used to help produce better pulse products. To obtain BLR-E50, red beans are fermented using a co-culture of Bacillus subtilis and Lactobacillus bulgaricus, followed by extraction with 50% ethanol. The present data demonstrate that BLR-E50 did not exhibit mutagenicity, genotoxicity, or subacute oral toxicity.
View Article and Find Full Text PDFFront Microbiol
December 2024
College of Life Science, Jilin Agricultural University, Key Laboratory of Straw Comprehensive Utilization and Black Soil Conservation, Education Ministry of China, Changchun, Jilin, China.
Background: The production of D-lactic acid (D-LA) from non-detoxified corn stover hydrolysate is hindered by substrate-mediated inhibition and low cell utilization times. In this study, we developed a novel temperature-sensitive hydrogel, F127-IEA, for efficient D-LA production using a cell-recycle batch fermentation process.
Results: F127-IEA exhibited a porous structure with an average pore size of approximately 1 μm, facilitating the formation of stable clusters within the gel matrix.
Foods
December 2024
Department of Food Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil.
The present study aimed to evaluate the effects of incorporating different concentrations (1% and 2%) of Malvaviscus arboreus flower (FE) and leaf (LE) extracts as functional ingredients in goat milk yogurt. This study analyzed the impact of these formulations (YFE1%, YFE2%, YLE1%, and YLE2%) on the physicochemical, bioactive, antioxidant, rheological, textural, and sensory properties of goat yogurt over a 28-day storage period. Including FE and LE extracts significantly enhanced the yogurt's antioxidant activity, reaching up to 10.
View Article and Find Full Text PDFFood Res Int
December 2024
College of Food Science and Engineering, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, Ningbo University, Ningbo 315211, China. Electronic address:
This study investigated the effects of pineapple peel powder with varied chemical profiles and sonication-assisted polyphenol biotransformation during fermentation on the quality characteristics of yogurt products. It aimed at exploring the feasibility of sonication-assisted fermentation to enhance the physicochemical properties, control post-acidification, and improve antioxidant activities in yogurts fortified with polyphenol-rich pineapple peel powder. Targeted analysis showed that polyphenol-rich pineapple dietary fiber obtained by ultrasonication-assisted extraction (NPFU) exhibited the slowest rates of acidification, highest antioxidant capacity, and lowest degree of whey separation at 21.
View Article and Find Full Text PDFFront Biosci (Elite Ed)
May 2024
Department of Meat and Milk Technology, Institute of Food Production and Biotechnology, Kazan National Research Technological University, 420015 Kazan, Russia.
Background: Flaxseed mucilage (FSM) is one of the healthy components of flaxseed. FSM is an example of a material that can be used in the food, cosmetic, and pharmaceutical industries due to its rheological properties. FSM consists mainly of two polysaccharides, arabinoxylan, and rhamnogalacturonan I, and it also contains protein components and minerals.
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