Review
Food Science & Technology
Susana Langa, Jose M. Landete
Summary: The benefits of consuming phytoestrogens for health have been proven in previous studies. However, achieving high levels of bioactive phytoestrogens in the body is limited to a specific population due to low intake of plant phytoestrogens and the absence or inhibition of microbiota capable of producing these bioactive forms. This study evaluated strategies such as the use of GRAS bacteria bioactive phytoestrogen producers and the development of fermented foods enriched in bioactive phytoestrogens, along with high plant phytoestrogen intake and maintaining a healthy intestinal microbiota, to achieve significant physiological concentrations of bioactive phytoestrogens.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Biochemistry & Molecular Biology
Yifan Liang, Shin-ichi Ikeda, Junhan Chen, Yan Zhang, Kazuno Negishi, Kazuo Tsubota, Toshihide Kurihara
Summary: Myopia is a leading cause of vision impairment, and an effective intervention is needed. This study examined the effects of different forms of lactoferrin (LF) on myopia in mice and found that digested LF and holo-LF were more effective in suppressing myopia compared to native LF. The results also revealed that mice given digested LF or holo-LF had a less elongated axial length and thinner choroid, as well as lower levels of certain cytokines and growth factors associated with myopia.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Food Science & Technology
Zhishu He, Hao Zhang, Tao Wang, Ren Wang, Xiaohu Luo
Summary: In this study, the growth capacities of five lactic acid bacteria (LAB) in oat matrix and the effects of fermentation on the contents of bioactive components were compared. The results show that S. thermophilus retained the highest beta-glucan content, while L. casei increased the total polyphenol and total flavonoid contents. The composition of volatile components varied with different strains.
Article
Chemistry, Applied
Fabian Ostertag, Christian M. Schmidt, Sonja Berensmeter, Joerg Hinrichs
Summary: A RP-HPLC-DAD method was developed and validated for the simultaneous quantification of minor and major whey proteins, with high precision and accuracy demonstrated in the validation experiments.
Article
Food Science & Technology
Fatih Ozogul, Sezen Ozcelik, Yesim Ozogul, Mustafa Tahsin Yilmaz
Summary: The study demonstrated that LAB strains produced higher amounts of organic acids in seafood infusion broths compared to M17 broth, with succinic acid being the highest. European eel, shrimp and octopus infusion broths showed better performance in the production of formic, lactic, acetic, propionic and butyric acids.
Review
Chemistry, Applied
Haydee Eliza Romero-Luna, Adrian Hernandez-Mendoza, Aaron Fernando Gonzalez-Cordova, Audry Peredo-Lovillo
Summary: Synthetic biology is used to study and design engineered microbes with new and improved therapeutic functions. The main advantage of synthetic biology is the ability to selectively manipulate the genes of living organisms, such as probiotics, to achieve desirable beneficial effects. This article discusses the current information on bioactive peptides produced by different engineered probiotics, which have antimicrobial, antiviral, antidiabetic, and antihypertensive activities, and their potential use as functional ingredients. The effectiveness and safety aspects of these bioactive peptides are also described.
Article
Food Science & Technology
Xiankang Fan, Xiaoxiao Jiang, Yuxing Guo, Tao Zhang, Xiaoqun Zeng, Zhen Wu, Daodong Pan
Summary: This study evaluated the safety of Levilactobacillus brevis CGMCC1.5954, a probiotic with potential health benefits. Various in vitro and in vivo tests were conducted, including antibiotic susceptibility testing, biogenic amine testing, virulence gene analysis, biochemical testing, routine blood index testing, and bacterial displacement capacity analysis. The results showed that L. brevis CGMCC1.5954 did not secrete harmful substances and exhibited sensitivity to certain antibiotics. Its genome did not contain any virulence genes. In vivo experiments on mice indicated that the strain had no adverse effects on growth, blood parameters, or organ health. Therefore, L. brevis CGMCC1.5954 is considered safe for use in the production of fermented foods.
Review
Biochemistry & Molecular Biology
Muhammad Zahoor Khan, Jianxin Xiao, Yulin Ma, Jiaying Ma, Shuai Liu, Adnan Khan, Jamal Muhammad Khan, Zhijun Cao
Summary: Camel milk is a rich source of vitamin C, lactic acid bacteria, and various proteins, showing antioxidant, antimicrobial, and anti-inflammatory properties. Components like lactoferrin, alpha-lactalbumin, and immunoglobulins have beneficial effects on diseases.
Article
Food Science & Technology
Haiyan Xu, Lingxing Feng, Yuan Deng, Lihua Chen, Yiyi Li, Liujun Lin, Mengyuan Liang, Xinyang Jia, Fang Wang, Xiaoyu Zhang, Zhihong Sun
Summary: This study evaluated the conversion of bioactive substances and phytochemicals in fermented Citrus juice by L. brevis, L. plantarum, L. paracasei, and L. fermentium over 96 hours. The fermentation process resulted in higher levels of vitamin C, antioxidant activity, total phenolic, total flavonoid, and amino acid contents in the juice. L. fermentium 252 showed the most significant increase in total flavonoids, as well as the presence of phenyllactic acid and various flavonoids such as naringenin-7-glucoside, hesperetin, and nobiletin. L. fermentium 252 also exhibited a preference for removing a glycosyl instead of a disaccharide residue.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Zining Wang, Yunzi Feng, Nana Yang, Tian Jiang, Huaide Xu, Hongjie Lei
Summary: In this study, three commercial lactic acid bacteria were used to ferment kiwifruit juices, resulting in significant improvements in phenolic compounds, antioxidant capacities, and flavor profiles.
Article
Food Science & Technology
Lourdes Santiago-Lopez, Adrian Hernandez-Mendoza, Belinda Vallejo-Cordoba, Abraham Wall-Medrano, Aaron F. Gonzalez-Cordova
Summary: Recent evidence has shown that fermented dairy products containing specific lactic acid bacteria can selectively target Th17 cells, indicating their effectiveness in preventing and treating IBD. The bioactive compounds released during fermentation in these products have the potential to downregulate the production of pro-inflammatory cytokines related to Th17 cells. Further studies are needed to elucidate the molecular mechanisms responsible for these anti-inflammatory effects.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Food Science & Technology
Xiankang Fan, Lihui Du, Jue Xu, Zihang Shi, Tao Zhang, Xiaoxiao Jiang, Xiaoqun Zeng, Zhen Wu, Daodong Pan
Summary: This study investigated the effects of single and binary probiotics on the quality of yogurt and found that binary probiotics can enhance the growth and antioxidant capacity of L. brevis 54 by promoting the production of L-glutamic acid and pyruvic acid. Metabolomics analysis revealed differences in the metabolic pathways of volatile and nonvolatile flavor substances. The mapping of the action of single and binary probiotics provides guidance for the development of yogurt with unique flavor, high probiotic content, and strong antioxidant capacity.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Christian K. Desiderato, Steffen Sachsenmaier, Kirill Ovchinnikov, Jonas Stohr, Susanne Jacksch, Dominique N. Desef, Peter Crauwels, Markus Egert, Dzung B. Diep, Oliver Goldbeck, Christian U. Riedel
Summary: Listeria monocytogenes is a significant concern in the food industry and bacteriocins from LAB are an attractive approach for food preservation and probiotics. This study used genetic sequencing and screening to identify bacterial isolates with antimicrobial activity, identifying heat-stable proteins/peptides as the active compounds in Pediococcus acidilactici and Lactococcus garvieae. The research provides a pipeline for high-throughput screening of potential starter cultures and probiotics producing antimicrobial compounds.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2021)
Review
Biochemistry & Molecular Biology
Spela Gruden, Natasa Poklar Ulrih
Summary: Lactoferrins and their derivatives have important protective roles in the body, including antimicrobial, antitumor, anti-inflammatory, immunomodulatory, and antioxidant activities. While their antimicrobial activity has been extensively studied, the specific mechanisms behind their actions are still not fully understood.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2021)
Review
Food Science & Technology
Bibi Nabihah Abdul Hakim, Ng Jia Xuan, Siti Nur Hazwani Oslan
Summary: Lactic acid bacteria (LAB) are beneficial microbes that can produce various bioactive compounds, such as peptides, exopolysaccharides, and lactic acid. Consuming fermented foods has been linked to health-promoting benefits, including antibacterial activity and immune system modulation. Understanding the characteristics of LAB in different sources and its potential in functional food is crucial for therapeutic applications.