Article
Food Science & Technology
Min Zhang, Tiantian Lai, Mengke Yao, Man Zhang, Zhennai Yang
Summary: The study found interactions between EPS produced by LAB and casein, resulting in improved physical properties and bioactivities of their complex. These interaction mechanisms are important for enhancing the functionality of fermented dairy products.
Article
Biochemistry & Molecular Biology
Xiaowan Feng, Hui Zhang, Phoency F. H. Lai, Zhiqiang Xiong, Lianzhong Ai
Summary: A pyruvated exopolysaccharide named LPE-1 was isolated and characterized from the fermentation broth of Lactobacillus plantarum AR307. LPE-1 was found to contain Galp and Glcp at a molar ratio of 2:1, with a molecular weight of 605 kDa. The presence of pyruvate group in LPE-1 plays a significant role in improving the viscosity and plasticity of dairy products.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Food Science & Technology
Xin Luo, Siqi Fan, Zhuosui He, Fangfang Ni, Chengzhi Liu, Min Huang, Lei Cai, Gerui Ren, Xuan Zhu, Qunfang Lei, Wenjun Fang, Hujun Xie
Summary: Probiotics, such as Lactobacillus plantarum, have low survival rates due to external conditions. However, encapsulating them in alginate-whey protein isolate and alginate-pectin-whey protein isolate composites can greatly improve their survival rates during digestion, storage, and freeze-drying. These composites protect the viability of probiotics in the gastric fluid and release them in the intestinal fluid. The encapsulated probiotics also show improved storage stability and higher survival rates after freeze-drying.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Chemistry, Applied
Haiyue Sun, Minghao Zhang, Yankai Liu, Yu Wang, Yiying Chen, Wuyang Guan, Xia Li, Yuhua Wang
Summary: The study demonstrated that the addition of trehalose (TRE) can improve the viability of encapsulated L. plantarum, with optimal conditions being 5.0% TRE concentration and a 1:4 ratio. TRE reduced the storage modulus of the hydrogel and weakened interactions between proteins and polysaccharides, while also showing excellent water holding capacity.
CARBOHYDRATE POLYMERS
(2021)
Article
Chemistry, Applied
Yejun Zhong, Jincheng Zhao, Taotao Dai, David Julian McClements, Chengmei Liu
Summary: The study investigates the impact of protein-polyphenol interactions on the formation of heat-set protein hydrogels. It was found that hydrogen bonding was the main interaction between whey protein isolate (WPI) and puerarin (PUE). By altering the polyphenol concentration, the rheological properties of the hydrogels could be modulated, with increases in complex shear modulus, hardness, and resilience observed with higher PUE levels. This research offers valuable insights for fortifying functional foods with polyphenol-based nutraceuticals like puerarin.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
An-Qi Zhang, Jia-Ling He, Yan Wang, Xu Zhang, Zan-Hao Piao, Yu-Ting Xue, Ying-Hua Zhang
Summary: A novel pH-sensitive hydrogel based on whey protein isolate (WPI) grafted sodium tripolyphosphate (STP) was synthesized and studied for its protection and controlled release effects on Lactobacillus plantarum. The results indicated that the hydrogel had a strong protective effect on L. plantarum and exhibited controlled release behavior, showing potential for specific intestinal release of active substances.
FOOD HYDROCOLLOIDS
(2021)
Article
Agriculture, Multidisciplinary
Siyuan Li, Linlin Fan, Shuangjian Li, Xiaochen Sun, Qingru Di, Hui Zhang, Bin Li, Xiaoli Liu
Summary: A layer-by-layer coating method using whey protein isolate fibrils and sodium alginate, carboxymethyl cellulose, or xanthan gum was developed to improve the survival rate of Lactobacillus plantarum in simulated digestion, storage, and fermented blueberry juices. The coated Lactobacillus remained stable after fermentation and exhibited higher survival rates in simulated digestion and storage compared to uncoated counterparts. The formation mechanism of the coating process was explored, revealing the involvement of electrostatic interactions and hydrogen bonding. This approach has great potential in protecting and delivering probiotics in food systems.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Nutrition & Dietetics
Jiayuan Zhao, Lihan Wang, Shasha Cheng, Yu Zhang, Mo Yang, Ruxue Fang, Hongxuan Li, Chaoxin Man, Yujun Jiang
Summary: The study found that exopolysaccharides (EPS) from Lactobacillus plantarum JY039 can improve the adhesion ability of Lactobacillus paracasei JY062 to cells and have the potential to prevent and alleviate type 2 diabetes (T2D). The EPS and L. paracasei JY062 can also alter the structure of the intestinal microbiota, enhance intestinal barrier function, promote gut hormone secretion, and reduce inflammation.
Article
Pharmacology & Pharmacy
Renato Kovacs, Lorand Erdelyi, Ferenc Fenyvesi, Noemi Balla, Fruzsina Kovacs, Gyoergy Vamosi, Agnes Klusoczki, Alexandra Gyoengyoesi, Ildiko Bacskay, Miklos Vecsernyes, Judit Varadi
Summary: The antimicrobial effect of chitosan and its derivatives has been confirmed on various bacteria and fungi. The tests conducted on pathogenic microorganisms revealed the inhibitory effect mechanism and concentration dependence of chitosan. By adding commercially available chitosan derivatives to a probiotic strain, it was determined that chitosan has a viabilty decreasing effect at concentrations above the minimum inhibitory concentration (MIC). The study also identified increased cell membrane permeability and irreversible interaction between low molecular weight chitosan and bacterial cells.
Article
Food Science & Technology
Junyong Wang, Jing Zhang, Henan Guo, Qiang Cheng, Zaheer Abbas, Yucui Tong, Tiantian Yang, Yichen Zhou, Haosen Zhang, Xubiao Wei, Dayong Si, Rijun Zhang
Summary: The yield of exopolysaccharide (EPS) from Lactobacillus plantarum R301 was optimized using a single-factor experiment and response surface methodology (RSM), resulting in a 0.85-fold increase. The significant factors affecting EPS production were determined to be MgSO4 concentration, initial pH, and inoculation size. The EPS demonstrated strong antioxidant and anti-inflammatory activities, making it a potential multifunctional food additive in the food industry.
Article
Food Science & Technology
Mohammad Maleki, Peiman Ariaii, Mahdi Sharifi Soltani
Summary: The study investigated the effects of free and microencapsulated Tragopogon Collins extract (TPE) on probiotic yogurt properties. Results showed that adding TPE to yogurt can improve physicochemical properties, probiotic bacterial viability, and sensory properties. Nano-TPE treatment generally yielded better results, potentially offering a new choice for consumers of dairy products with enhanced nutritional value and sensory properties through industrial production.
FOOD SCIENCE & NUTRITION
(2021)
Article
Food Science & Technology
Xuefang Zhao, Qi Liang
Summary: This study evaluated the effects of probiotic Lactobacillus plantarum MC5 on the quality, antioxidant activity, and storage stability of yogurt. The results showed that adding MC5 can improve the rheological properties, texture, and antioxidant activity of yogurt. The study also found that MC5 can promote the growth of Streptococcus thermophilus. Therefore, L. plantarum MC5 has potential for industrial application in milk fermentation.
Article
Biochemistry & Molecular Biology
Kippeum Lee, Hyeon Ji Kim, Soo A. Kim, Soo-Dong Park, Jae-Jung Shim, Jung-Lyoul Lee
Summary: This study explored the role of exopolysaccharides (EPS) produced by Lactobacillus plantarum HY7714 in regulating tight junctions in intestinal epithelial cells and increasing moisture retention in human dermal fibroblasts cells. The results demonstrated that HY7714 EPS effectively controlled intestinal tight junctions and improved UVB-induced cytotoxicity and hydration capacity in skin cells, showing its potential as an anti-aging molecule in skin and a therapeutic agent against skin diseases.
Article
Chemistry, Multidisciplinary
Wang Wen-qiong, Zhang Jie-long, Yu Qian, Zhou Ji-yang, Lu Mao-lin, Gu Rui-xia, Huang Yujun
Summary: This study aimed to improve the stability of anthocyanins and phenolic acids in blueberry by forming hydrogen bonds or hydrophobic interactions with whey protein during lactic acid fermentation. The characteristics of the whey protein and blueberry juice system were significantly altered after fermentation using Lactobacillus plantarum and Lactobacillus casei, resulting in stable color and phenol content. Fluorescence and FTIR analysis showed that anthocyanins or phenolic hydroxyl groups of blueberry bind to N-H, C-N, and C = O groups of whey protein after fermentation.
Article
Food Science & Technology
Maria Isabel Ferreira Campos, Paula Perazzo de Souza Barbosa, Laura Junqueira Camargo, Luciano Da Silva Pinto, Binaca Mataribu, Catarina Serrao, Luis Fernando Marques-Santos, Jose Honorio Lopes, Julia Mariano Caju de Oliveira, Carlos Alberto de Almeida Gadelha, Tatiane Santi-Gadelha
Summary: This study aimed to evaluate the biological activities and acute toxicity of goat whey proteins. The results showed that goat whey proteins exhibited antibacterial, antiproliferative, and antioxidant activities, and did not have harmful effects on Artemia franciscana larvae. Therefore, goat whey has great potential to be developed as a safe biopreservative or functional ingredient in the food industry.
Article
Food Science & Technology
Mengke Yao, Min Zhang, Tiantian Lai, Zhennai Yang
Summary: In this study, exopolysaccharide (EPS) produced by Lactiplantibacillus plantarum NMGL2 from traditional fermented dairy cheese was purified and characterized. The purified EPS had a low molecular weight and high degradation temperature, and exhibited a specific microstructure. Furthermore, the EPS demonstrated regulatory effects on the gut microbiota and showed potential applications in the food and health care industry.
Article
Chemistry, Applied
Gang Chen, Chenyu Wu, Xiaojie Chen, Zhennai Yang, Huqing Yang
Summary: The study found that high hydrostatic pressure treatment led to changes in the structure and immunoreactivity of BLG, with pressure affecting the IgE binding ability, but temperature and pressure increases promoting BLG unfolding.
Review
Food Science & Technology
Ge-Ge Hu, Jing Liu, Yi-Hui Wang, Zhen-Nai Yang, Hong-Bo Shao
Summary: In recent years, double protein dairy products have gained popularity in the market. These products are made by replacing parts of animal protein with plant protein and using specific production methods. Studies have found that these products have improved the functional properties and taste of plant protein. This review examines the current state of research on double protein dairy products and suggests strategies for utilizing plant protein in food applications.
Article
Biotechnology & Applied Microbiology
Dong Han, Hongmin Zhen, Xiaoyan Liu, Justyna Zulewska, Zhennai Yang
Summary: This study used both rRNA and gDNA sequencing on mouse cecal contents and found differences in microbial composition and functional predictions between the two methods. rRNA-derived sequencing improved identification capability of specific microorganisms and was more suitable for functional predictions.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2022)
Article
Pharmacology & Pharmacy
Zhang Yang, Zidan Gao, Zhennai Yang, Yifan Zhang, Hongqun Chen, Xuexia Yang, Xuming Fang, Yingwu Zhu, Jiayan Zhang, Fu Ouyang, Jun Li, Gang Cai, Yuan Li, Xiang Lin, Ruihan Ni, Chong Xia, Ruihua Wang, Xiaofang Shi, Lan Chu
Summary: This study found that Lactobacillus plantarum-derived extracellular vesicles (LEVs) could reduce apoptosis in ischemic neurons, potentially through the miR-101a-3p/c-Fos/TGF-beta axis. Additionally, has-miR-101-3p may be a potential marker for neurological recovery in ischemic stroke patients.
PHARMACOLOGICAL RESEARCH
(2022)
Article
Food Science & Technology
Katarzyna Kielczewska, Aneta Dabrowska, Marika Magdalena Bielecka, Bogdan Dec, Maria Baranowska, Justyna Ziajka, Yang Zhennai, Justyna Zulewska
Summary: Milk enriched with casein and serum protein preparations can enhance the pH, viscosity, and heat stability of non-fermented milks. Whey protein-enriched milk received the highest scores in sensory evaluation.
Article
Microbiology
Abid Sarwar, Sam Al-Dalali, Tariq Aziz, Zhennai Yang, Jalal Ud Din, Ayaz Ali Khan, Zubaida Daudzai, Quratulain Syed, Rubina Nelofer, Nazif Ullah Qazi, Zhang Jian, Anas S. Dablool
Summary: The addition of S. boulardii and inulin in fermented yogurt resulted in higher antioxidant and volatile compounds, making it a favorable choice for consumers.
Review
Food Science & Technology
Dong Han, Justyna Zulewska, Ke Xiong, Zhennai Yang
Summary: This review discusses the concept and current research on synbiotics, which are a dietary mixture of probiotic microorganisms and prebiotic substrates. Studies using microbial cultures, cell lines, animal models, and human subjects have shown that these combinations have metabolic properties that can promote beneficial activities, making them potentially useful for improving human health and for therapeutic purposes. However, there are challenges to the widespread use of these combinations, such as practical application, inconsistent results, unclear mechanisms, and legal hurdles.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Biochemistry & Molecular Biology
Tariq Aziz, Muhammad Naveed, Abid Sarwar, Syeda Izma Makhdoom, Muhammad Saad Mughal, Urooj Ali, Zhennai Yang, Muhammad Shahzad, Manal Y. Sameeh, Mashael W. Alruways, Anas S. Dablool, Abdulraheem Ali Almalki, Abdulhakeem S. Alamri, Majid Alhomrani
Summary: This study reveals the important role of Lactiplantibacillus plantarum 13-3 in improving the condition of the human digestive system, enhancing immunity, and serving as a potential probiotic and bacteriocin-producing strain in food processing. The stability and quality of its genome have been assessed, and its probiotic-producing components, secondary metabolites, phage prediction sites, pathogenicity, and carbohydrate-producing enzymes have been analyzed computationally. The study demonstrates that L. plantarum 13-3 is nonpathogenic with various important functions and plays a significant role in food processing.
Article
Materials Science, Multidisciplinary
Yang Fei, Zhennai Yang, Sobia Niazi, Gang Chen, Muhammad Adnan Nasir, Imran Mahmood Khan, Abdur Rehman, Rana Muhammad Aadil, Monica Trif, Viorica Cosier
Summary: Peptides have diverse bioactive functions and can be applied to various tissues and materials, expanding the possibilities for coatings and films. Enzymatic hydrolysis of beta-lactoglobulin (b-LG) assisted by high hydrostatic pressure (HHP) increases the hydrolysis degree of b-LG and reduces its immunoreactivity, making it suitable for practical applications in coatings and films.
Article
Nutrition & Dietetics
Ruokun Yi, Xin Zhou, Tongji Liu, Rui Xue, Zhennai Yang
Summary: LP-KFY02 can ameliorate low-fiber diet-induced constipation in mice by regulating intestinal flora, increasing serum levels of gut motility-related neuroendocrine factors, and improving intestinal mucosal barrier function and colon tissue damage.
FRONTIERS IN NUTRITION
(2022)
Article
Microbiology
Tariq Aziz, Xingyu Hu, Abid Sarwar, Muhammad Naveed, Muhammad Aqib Shabbir, Ayaz Ali Khan, Taqweem Ulhaq, Muhammad Shahzad, Yang Zhennai, Ashwag Shami, Manal Y. Sameeh, Sahar A. Alshareef, Manal Abdulbari Tashkandi, Rewaa S. Jalal
Summary: Sufficient intake of probiotics can improve digestion, protect against pathogens, and enhance immunity. Non-dairy probiotic alternatives have become popular due to milk allergies and lactose intolerance. This study evaluated the antioxidant and probiotic properties of oat and soy milk fermented with Lactiplantibacillus plantarum strains, and found promising probiotic, antibacterial, and antioxidant properties. These findings can contribute to the development of dairy-free probiotic replacements for individuals with dietary or allergic restrictions.
FRONTIERS IN MICROBIOLOGY
(2023)
Article
Food Science & Technology
Min Zhang, Ji Wang, Zhennai Yang
Summary: This study demonstrated that the EPS produced by L. plantarum YW11 has potent immunomodulatory and antitumor activities, showing significant inhibition of tumor growth and protection against organ damages induced by tumor cells.
FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Hua Zhao, Zhe Zheng, Man Zhang, Yihui Wang, Min Zhang, Zhennai Yang
Summary: By optimizing both medium composition and fermentation conditions, the milk-clotting enzyme produced by Bacillus amyloliquefaciens GSBa-1 was successfully scaled up from a 0.25-L flask to a 5-L bioreactor and exhibited improved milk-clotting activity. Response surface methodology was used to optimize the growth conditions of GSBa-1 and kinetic models for microbial growth, product formation, and substrate consumption were constructed.
FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Yihui Wang, Miao Cai, Hong Zeng, Hua Zhao, Min Zhang, Zhennai Yang
Summary: The study found that bromelain can hydrolyze casein to obtain the highest iron-chelating activity, and the casein peptide fraction (CPF) obtained through ultrafiltration has high iron-chelating activity. Further analysis showed that the chelation of iron with CPF led to better structural and thermal stability, less toxicity to cells, and better iron absorption compared to ferrous sulfate. Western blot analysis also confirmed the increased expression of iron transporter proteins.
INTERNATIONAL JOURNAL OF PEPTIDE RESEARCH AND THERAPEUTICS
(2022)