Article
Microbiology
Pudi Wang, Songbiao Chen, Chengshui Liao, Yanyan Jia, Jing Li, Ke Shang, Jian Chen, Pinghua Cao, Wang Li, Yuanxiao Li, Zuhua Yu, Ke Ding
Summary: This study investigated the adhesion abilities and survival capabilities of six chicken-derived probiotic strains to Caco-2 cells and under adverse conditions. Pediococcus pentosaceus 2-5 and Lactobacillus reuteri L-3 showed strong adhesion abilities and inhibition of enteropathogenic bacteria, making them potential candidates for probiotics.
Article
Food Science & Technology
Joana Ortega-Anaya, Alice Marciniak, Rafael Jimenez-Flores
Summary: Lactobacillus strains and milk components play a positive role in human health, with metabolites and milk fat globule membrane improving immune system and gut health; treatment with phospholipids enhances the adhesion of Lactobacillus to intestinal models.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Do Hyun Kim, Chang Hee Jeong, Seo Gu Han, Hyun Su Jung, Sung Gu Han
Summary: Stevia leaves extract can enhance the fermentation rate and quality characteristics of fermented milk, leading to increased mucus production and decreased inflammation in human colon cells. These effects are beneficial for reinforcing the intestinal mucus layer and preventing inflammations related to pathogenic bacteria.
Article
Food Science & Technology
Himoonga Bernard Moonga, Sijmen E. Schoustra, Anita R. Linnemann, John Shindano, Eddy J. Smid
Summary: Africa has a rich cultural heritage and a variety of traditional fermented foods. Traditional fermentation processes allow for low-cost conversion of raw materials into final products with improved nutritional value and extended shelf life. Mabisi, a traditional fermented milk product from Zambia, exemplifies the importance of indigenous knowledge in processing and has the potential to be applied to other similar traditional food products.
CURRENT OPINION IN FOOD SCIENCE
(2022)
Article
Biology
Anjali Sharma, Meeta Lavania, Raghvendar Singh, Banwari Lal
Summary: The study isolated a total of 80 presumed lactic acid bacteria from camel milk, which showed potential for producing functional foods and industrial curd formulations. The selected LAB exhibited strong tolerance, antimicrobial activity, adhesion potential, and were non-toxic for industrial applications, making them valuable substitutes in various food and feed industries.
SAUDI JOURNAL OF BIOLOGICAL SCIENCES
(2021)
Article
Food Science & Technology
Carlos Luz, Jorge Calpe, Juan Manuel Quiles, Raquel Torrijos, Maximo Vento, Maria Gormaz, Jordi Manes, Giuseppe Meca
Summary: The study investigated seven strains of lactic acid bacteria isolated from breast milk for their probiotic properties. Lactobacillus plantarum 5H1 and 5L1 were chosen for their beneficial characteristics and utilized in the production of probiotic fermented milk. The findings demonstrated the antimicrobial activity of the strains against pathogenic bacteria and toxigenic fungi, as well as their ability to adhere and reduce Salmonella adhesion to Caco-2 cells. During milk fermentation, an increase in lactic acid content, decrease in milk pH, and rise in total bacterial count were observed, while LAB viability in fermented milk storage remained at around 8 log10 CFU/mL.
JOURNAL OF FUNCTIONAL FOODS
(2021)
Article
Food Science & Technology
Perihan Kubra Akman, Gorkem Ozulku, Fatih Tornuk, Hasan Yetim
Summary: This study isolated lactic acid bacteria strains with probiotic properties from traditional Turkish fermented beverages, showing high resistance to low pH and bile salts, as well as variable antimicrobial effects on pathogens. The bacterial cells also exhibited high adhesive ability on intestinal epithelial cells. These findings suggest that the LAB strains have high probiotic potential and could be used in developing functional food products.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Multidisciplinary
Ting-Yu Tsai, Shih-Hsin Chen, Li-Chen Chen, Shih-Bin Lin, Shyi-Neng Lou, Yen-Hui Chen, Hui-Huang Chen
Summary: A laccase time-temperature indicator (TTI) prototype was developed by immobilizing laccase on a chitosan/polyvinyl alcohol/tetraethylorthosilicate electrospun film and coloring it with guaiacol. The TTI prototype showed promising results in predicting LAB growth in milk and exhibited good coloration characteristics during temperature variations.
Article
Biochemistry & Molecular Biology
Agata Biadala, Tomasz Szablewski, Renata Cegielska-Radziejewska, Malgorzata Lasik-Kurdys, Noranizan Mohd Adzahan
Summary: The aim of the study was to evaluate the antibacterial properties of functional macromolecules released during the fermentation of goat milk and whey by selected lactic acid bacteria strains. Results showed that lactic acid bacteria were able to produce active biomolecules with antibacterial activity from whey.
Article
Agriculture, Dairy & Animal Science
Priscilia Y. Heredia-Castro, Ricardo Reyes-Diaz, Miguel Angel Rendon-Rosales, Lilia M. Beltran-Barrientos, Maria J. Torres-Llanez, Maria C. Estrada-Montoya, Adrian Hernandez-Mendoza, Aaron F. Gonzalez-Cordova, Belinda Vallejo-Cordoba
Summary: This study isolated and characterized bacteriocins produced by two Lactobacillus fermentum strains from artisanal Mexican Cocido cheese. One of the strains exhibited high antimicrobial activity against various indicator microorganisms, suggesting its potential application as a biopreservative in dairy products.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Biotechnology & Applied Microbiology
Chieh-Sheng Yang, Yong-Yu Lai, Cheng-Chih Tsai
Summary: Lead is a common toxic heavy metal with harmful effects on the human body and is widely used in several industries. It can contaminate the environment by air and water emissions and can enter the human body through the respiratory tract, ingestion, or skin contact. The LAB powder developed in this study has the potential to bind metals, preventing them from entering the body and protecting the host.
JOURNAL OF FOOD PROTECTION
(2023)
Article
Food Science & Technology
Andrea Laukova, Martin Tomaska, Maria Joao Fraqueza, Renata Szaboova, Eva Bino, Jana Scerbova, Monika Pogany Simonova, Emilia Dvoroznakova
Summary: This study demonstrates the antimicrobial potential of Lactiplantibacillus plantarum LP17L/1 isolated from stored ewe's milk lump cheese, showing active bacteriocin against Staphylococcus and Listeria. It also exhibits safety and survival capability in mice, making it a promising additive for Slovak local dairy products.
Article
Immunology
Milad Abdi, Vahid Lohrasbi, Arezoo Asadi, Maryam Esghaei, Faramarz Masjedian Jazi, Mahdi Rohani, Malihe Talebi
Summary: The lactobacilli strains isolated from breast milk showed promising probiotic properties, including presence of specific bacteriocin genes, strong cell adhesion ability, competition with intestinal pathogens, cholesterol-lowering effects, and improvement in inflammatory bowel disease. Further studies could potentially lead to their consideration as probiotic strains.
MICROBIAL PATHOGENESIS
(2021)
Article
Biochemistry & Molecular Biology
Lukasz Kaczorowski, Jolanta Powierska-Czarny, Lukasz Wolko, Agnieszka Piotrowska-Cyplik, Pawel Cyplik, Jakub Czarny
Summary: This study analyzed the microbiome of raw milk from a semi-subsistence farm in Poland and found significant changes in the milk microbiome due to mastitis. The microbiome of milk from cows with subclinical mastitis differed significantly from that of healthy cows.
Article
Biotechnology & Applied Microbiology
Jose Martin Ruvalcaba-Gomez, Hector Ruiz-Espinosa, Maria Dolores Mendez-Robles, Ramon Ignacio Arteaga-Garibay, Luis Miguel Anaya-Esparza, Zuami Villagran, Raul Jacobo Delgado-Macuil
Summary: This study compared the technological and quality features of Adobera cheeses made with pasteurized milk and traditional raw milk. The results showed significant differences in texture, color, and ripening markers between the two types of cheeses.
FERMENTATION-BASEL
(2022)
Article
Agriculture, Dairy & Animal Science
Abigail Krentz, Israel Garcia-Cano, Joana Ortega-Anaya, Rafael Jimenez-Flores
Summary: The study demonstrated the potential to improve solubility of pea protein in aqueous solutions by creating stable colloidal dispersion with casein micelles using low-temperature homogenization. The research highlights a promising application for incorporating plant-based proteins within the dairy industry to drive product innovation.
JOURNAL OF DAIRY SCIENCE
(2022)
Article
Pharmacology & Pharmacy
Aejin Lee, McKensie L. Mason, Tao Lin, Shashi Bhushan Kumar, Devan Kowdley, Jacob H. Leung, Danah Muhanna, Yuan Sun, Joana Ortega-Anaya, Lianbo Yu, Julie Fitzgerald, A. Courtney DeVries, Randy J. Nelson, Zachary M. Weil, Rafael Jimenez-Flores, Jon R. Parquette, Ouliana Ziouzenkova
Summary: This study compares the effects of free insulin to insulin bound to AACs nanofibers in type 1 diabetes models. The results show that the AAC2-hINS complex significantly improves glucose levels, insulin levels, and neurotransmitter expression, and enhances physical and cognitive performance.
Article
Microbiology
Israel Garcia-Cano, Alejandra Escobar-Zepeda, Silvette Ruiz-Ramirez, Diana Rocha-Mendoza, Rafael Jimenez-Flores
Summary: The Lactobacillus helveticus OSU-PECh-4A strain from Ohio State University shows exceptional beta-galactosidase activity when using acid whey as a culture medium. The strain has a genome sequence of 1,834,843 bp with a GC content of 36.69%, and four genes with putative beta-galactosidase function were identified using InterProScan v5.50-84.0 software.
MICROBIOLOGY RESOURCE ANNOUNCEMENTS
(2022)
Review
Agriculture, Dairy & Animal Science
Brianda D. Gonzalez-Orozco, Israel Garcia-Cano, Rafael Jimenez-Flores, Valente B. Alvarez
Summary: Kefir, a fermented dairy product with probiotic properties, has shown promising antimicrobial effects through its microbiota and associated compounds, which may act through various mechanisms. While research on kefir's health properties exists, more studies are needed to further understand the antimicrobial activity of its microbiota and compounds.
JOURNAL OF DAIRY SCIENCE
(2022)
Article
Agriculture, Dairy & Animal Science
G. Ortiz Gonzalez, R. Jimenez Flores, D. R. Bremmer, J. H. Clark, E. J. DePeters, S. J. Schmidt, J. K. Drackley
Summary: Modification of milk fat composition can alter manufacturing characteristics or produce dairy products low in saturated fat. This study evaluated the functional properties of cream obtained from milks with modified fat composition. Results showed that the optimal functionality of cream depends more on its content of palmitic acid than on unsaturated fatty acids.
JOURNAL OF DAIRY SCIENCE
(2022)
Article
Agriculture, Multidisciplinary
Da Chen, Diana Rocha-Mendoza, Shengyue Shan, Zachary Smith, Israel Garcia-Cano, Julie Prost, Rafael Jimenez-Flores, Osvaldo Campanella
Summary: This study compared the physicochemical properties, in vitro digestion, and cellular uptake between meat analogues (MAs) and chicken breasts (CB). It was found that MAs had differences in hardness and texturization compared to CB, and the soluble peptides in MAs had higher molecular weight and hydrophobicity after digestion. Both MAs and CB showed no cytotoxicity or inflammatory response to Caco-2 cells, with MAs exhibiting lower peptide permeability across the cells. Liquid chromatography with tandem mass spectrometry revealed that the identified peptides in MAs and CB contained different numbers of amino acid residues, with MAs having fewer essential and non-essential amino acids in the permeate compared to CB.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Chemistry, Applied
Danielle M. Voss, Gonzalo Miyagusuku-Cruzado, M. Monica Giusti
Summary: This study compared the thermal stability and degradation compounds of different 10-catechyl-pyranoanthocyanins derived from nature. The results showed that compared to anthocyanins, 10-catechyl-pyranoanthocyanins had better thermal stability and color stability. All 10-catechyl-pyranoanthocyanins produced the same colored degradation compound, which may not be related to the differences in B-ring substitutions.
Article
Chemistry, Applied
Kaavya Rathnakumar, Joana Ortega-Anaya, Rafael Jimenez-Flores, Sergio I. Martinez-Monteagudo
Summary: This study extracted milk phospholipids (MPLs) from beta-serum using a tertiary amine (N-N dimethylcyclohexylamine, CyNMe2). The extraction conditions (time, temperature, and sample-to-solvent ratio) were evaluated, and the extracted lipids were analyzed and quantified. The highest extraction yields of MPLs were obtained at 60 degrees C extraction for 18 hours with a sample-to-solvent ratio of 18 (w/w). The recovered fraction consisted of phosphatidylinositol, phosphatidylserine, phosphatidylethanolamine, phosphatidylcholine, and sphingomyelin.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
(2023)
Article
Food Science & Technology
Holly A. Huellemeier, Necla M. Eren, Taylor D. Payne, Zachary D. Schultz, Rafael Jimenez-Flores, Dennis R. Heldman
Summary: The formation of proteinaceous fouling on both submicron and pilot scales is observed, with a gradient in fouling magnitude at both scales as a function of local residence time and temperature. The study shows that there is a scale-up factor of approximately 70-120 times when converting between QCM-D and pilot-scale fouling thicknesses. The similarities in foulant properties and fouling rates support the use of QCM-D as a viable technology for scale-up studies of milk fouling.
ACS FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Agriculture, Dairy & Animal Science
Kaavya Rathnakumar, Joana Ortega-Anaya, Rafael Jimenez-Flores, Sergio I. Martinez-Monteagudo
Summary: The distribution of phospholipids within ice cream manufacturing process was studied using partition coefficients and confocal microscopy. The results showed that phospholipids were mainly located in the fat phase, and the addition of phospholipids increased viscosity and yield stress of the ice cream, delaying the onset and slowing down the rate of meltdown.
JOURNAL OF DAIRY SCIENCE
(2023)
Article
Biochemistry & Molecular Biology
Kevin V. Hackshaw, Siyu Yao, Haona Bao, Silvia de Lamo Castellvi, Rija Aziz, Shreya Madhav Nuguri, Lianbo Yu, Michelle M. Osuna-Diaz, W. Michael Brode, Katherine R. Sebastian, M. Monica Giusti, Luis Rodriguez-Saona
Summary: Post Acute Sequelae of SARS-CoV-2 infection (PASC or Long COVID) and fibromyalgia (FM) share similar symptoms, making them difficult to distinguish. A metabolic fingerprinting approach using portable Fourier-transform mid-infrared (FT-MIR) spectroscopic techniques was developed to diagnose these conditions based on blood samples.
Article
Microbiology
Brianda D. Gonzalez-Orozco, Tasha M. Santiago-Rodriguez, Israel Garcia-Cano, Rafael Jimenez-Flores, Valente B. Alvarez
Summary: This study presents the draft genome sequence and assembly of Lactobacillus helveticus OSU-BDGOAK2 and Lactobacillus kefiranofaciens OSU-BDGOA1 isolated from kefir grains, which exhibited in vitro antibacterial activity. Genome analysis revealed the presence of gene clusters encoding bacteriocins in both strains.
MICROBIOLOGY RESOURCE ANNOUNCEMENTS
(2023)
Article
Food Science & Technology
Alba C. Mayta-Apaza, Diana Rocha-Mendoza, Israel Garcia-Cano, Rafael Jimenez-Flores
Summary: This study focuses on valorizing waste streams from the dairy and fisheries industries using fermentation. Previous results showed advantages of rapid acidification and high microbial activity in this fermentation. The study characterizes the peptides produced from this fermentation and provides valuable information for potential applications in industrial fermentation and efficient waste stream utilization.
ACS FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Food Science & Technology
Danielle M. Voss, Gonzalo Miyagusuku-Cruzado, M. Monica Giusti
Summary: This study compared the thermal stability and degradation products of different pyranoanthocyanin compounds and their anthocyanin precursor, and found that the C-10 substitution impacted the stability and degradation products of pyranoanthocyanins.
NPJ SCIENCE OF FOOD
(2022)