Article
Food Science & Technology
Chong Xie, Rossana Coda, Bhawani Chamlagain, Minnamari Edelmann, Pekka Varmanen, Vieno Piironen, Kati Katina
Summary: The study found that vitamin B12 production in most cereals, pseudo-cereals, and legumes exceeded daily requirements during fermentation, demonstrating the effectiveness of fermenting these plant-based foods with Propionibacterium freudenreichii and Levilactobacillus brevis in increasing vitamin B12 content.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Bhawani Chamlagain, Liisa Peltonen, Minnamari Edelmann, Jose Martin Ramos-Diaz, Asmo Kemppinen, Kirsi Jouppila, Pekka Varmanen, Vieno Piironen
Summary: The bioaccessibility of B12 in plant-based products fortified using fermentation with Propionibacterium freudenreichii is significantly improved, making it a valuable source of bioaccessible B12.
CURRENT RESEARCH IN FOOD SCIENCE
(2021)
Article
Food Science & Technology
Yaqin Wang, Chong Xie, Marjo Pulkkinen, Minnamari Edelmann, Bhawani Chamlagain, Rossana Coda, Mari Sandell, Vieno Piironen, Ndegwa Henry Maina, Kati Katina
Summary: This study developed a fermentation process that enables the production of both dextran and vitamin B12 for bread application. The mixed fermentation of soya flour or rice bran resulted in substantial quantities of dextran and B12, along with antifungal metabolites. The fermented flour not only prolonged the shelf life of bread but also improved its texture and sensory quality.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Alexander Dank, Gabriela Biel, Tjakko Abee, Eddy J. Smid
Summary: In microaerobic conditions, Propionibacterium freudenreichii exhibits increased biomass formation and vitamin B-12 production, with propionate and pyruvate serving as potential carbon sources.
MICROBIAL CELL FACTORIES
(2022)
Article
Microbiology
Alexander Dank, Zhe Zeng, Sjef Boeren, Richard A. Notebaart, Eddy J. Smid, Tjakko Abee
Summary: The study demonstrates that Propionibacterium freudenreichii DSM 20271 can metabolize 1,2-propanediol anaerobically to produce propionate and 1-propanol, and that 1,2-propanediol also induces the formation of BMCs. Cells utilizing 1,2-propanediol actively produce vitamin B-12, potentially impacting human gut colonization and modulation.
FRONTIERS IN MICROBIOLOGY
(2021)
Article
Microbiology
Mengle Wang, Stefan Asam, Jianqi Chen, Matthias Ehrmann, Michael Rychlik
Summary: This study successfully utilized Propionibacterium to biosynthesize N-15-labelled cobalamins, providing a reliable method for cobalamin analysis. Through optimized culture media and incubation conditions, high yields of N-15-labelled cobalamins were obtained, suitable for stable isotope dilution assays.
FRONTIERS IN MICROBIOLOGY
(2021)
Article
Microbiology
Jiao Liu, Yongfei Liu, Jie Wu, Huan Fang, Zhaoxia Jin, Dawei Zhang
Summary: This study found that glucose, yeast extract, KH2PO4, and glycine have significant effects on VB12 production by Propionibacterium freudenreichii. By optimizing the culture medium, the VB12 titer was significantly increased, and metabolomics analysis demonstrated that the optimized medium enhanced the synthesis of cellular metabolites, leading to improved VB12 production.
Article
Food Science & Technology
Eline Van Wayenbergh, Niels A. Langenaeken, Nore Struyf, Peter Goos, Imogen Foubert, Christophe M. Courtin
Summary: Food fortification is an effective strategy against vitamin A deficiency, and cereal bran can be used as a natural stabilising agent. The stabilising effect of wheat bran on vitamin A is stronger for samples with high antioxidant capacity, high bound lipid content, and low lipase activity. Wheat bran antioxidants and bound lipids protect vitamin A from degradation during storage, while endogenous lipase activity counteracts the stabilising effect.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Green & Sustainable Science & Technology
Yanyu Zhang, Pafe Momoisea, Qixin Lin, Jiaqi Liang, Keegan Burrow, Luca Serventi
Summary: Co-fermentation of Propionibacterium freudenreichii with Lactic acid Bacteria (LAB) significantly improved the vitamin B-12 content and sensory characteristics of whole-meal sourdough bread.
Article
Agriculture, Dairy & Animal Science
D. V. T. Nair, T. J. Johnson, S. L. Noll, A. Kollanoor Johny
Summary: The dairy-originated probiotic bacterium PF was effective in reducing multidrug-resistant Salmonella Heidelberg colonization in turkeys of different age groups. Microbiome modulation in the cecum of turkeys was observed due to PF supplementation, resulting in reduced inflammatory responses and increased beneficial microbiota.
Article
Food Science & Technology
Qiong Ran, Fan Yang, Min Geng, Lujie Qin, Zhongyi Chang, Hongliang Gao, Deming Jiang, Chunjing Zou, Caifeng Jia
Summary: In this study, the antifungal activity of 15 strains of Lactic acid bacteria and 6 strains of propionic acid bacteria was tested against three spoilage fungi. A mixed culture of P. freudenreichii and L. plantarum was found to be the most effective in inhibiting fungal growth. Acetic acid was identified as the main antifungal component. This study suggests that this mixed culture may be used as biopreservatives in bakery products.
Article
Chemistry, Multidisciplinary
Tauqeer Ahmad, Zahid Mehmood, Maazullah Khan, Muhammad Asim Irshad
Summary: Conventional methods for quantifying the added iron in wheat flour are time-consuming and costly. A rapid method (Time/Sample: 95 min) was developed by modifying the conventional standard method (Time/Sample: 560 min) and validated. The rapid method showed excellent linearity, accuracy, and precision, making it a sustainable alternative to conventional methods.
Article
Multidisciplinary Sciences
Mirae An, Yeon-Hee Park, Young-Hee Lim
Summary: The dairy bacterium P. freudenreichii MJ2 shows promising antiobesity and antidiabetic effects by reducing lipid accumulation and regulating gene expression levels related to metabolism in both cells and mice models.
SCIENTIFIC REPORTS
(2021)
Article
Microbiology
Jiah Yeom, Dong Joon Yim, Seongho Ma, Young-Hee Lim
Summary: P. freudenreichii MJ2 inhibits osteoclast differentiation and improves rheumatoid arthritis in both in vitro and in vivo studies. Live and dead MJ2 showed similar therapeutic effects in the arthritis model.
Article
Biotechnology & Applied Microbiology
Muzi Tangyu, Michel Fritz, Lijuan Ye, Rosa Aragao Boerner, Delphine Morin-Rivron, Esther Campos-Gimenez, Christoph J. Bolten, Biljana Bogicevic, Christoph Wittmann
Summary: This study evaluated the potential of microbes to enhance the nutritional value and flavor of sunflower seed milk. By co-fermenting the milk with two food-grade microbes, vitamin B-12 and other beneficial components were significantly increased, resulting in an attractive and clean-label product.
MICROBIAL CELL FACTORIES
(2022)
Article
Biotechnology & Applied Microbiology
Michela Verni, Anna Vekka, Mikko Immonen, Kati Katina, Carlo Giuseppe Rizzello, Rossana Coda
Summary: This study investigated the effectiveness of using bread as a substrate for gamma-aminobutyric acid (GABA) biosynthesis and proposed a valorization strategy for surplus bread within the food chain. The results showed that fermentation of surplus bread by lactic acid bacteria (LAB) produced high concentrations of GABA in the slurry, which could be used as an ingredient in bread making and improved its nutritional properties.
JOURNAL OF APPLIED MICROBIOLOGY
(2023)
Article
Food Science & Technology
Katja Kantanen, Anni Oksanen, Minnamari Edelmann, Heikki Suhonen, Tuula Sontag-Strohm, Vieno Piironen, Jose Martin Ramos Diaz, Kirsi Jouppila
Summary: This study found that using faba bean protein ingredients can produce meat analogues with a fibrous structure. Increasing the content of faba bean protein isolate (FPI) increases the hardness, gumminess, chewiness, and cutting strength of the meat analogues, resulting in darker color and decreased water absorption capacity. Increased feed water content (FWC) has a weaker and opposite effect on these properties.
Article
Food Science & Technology
Karolina Tremmel-Bede, Marietta Szentmiklossy, Anna-Maija Lampi, Vieno Piironen, Peter R. Shewry, Gyula Vida, Sandor Tomoskozi, Ildiko Karsai, Laszlo Lang, Zoltan Bedo, Marianna Rakszegi
Summary: The study analyzed the tocol content and composition in the grain of 230 recombinant inbred lines of a diverse biparental wheat population, showing a wide variation in the total amount and indicating a potential for increasing tocols. The research demonstrated significant genotype effects on tocopherols and suggested a promising breeding strategy based on the high heritability and total variation found in the study.
Article
Agriculture, Multidisciplinary
Chong Xie, Pei Wang, Zhenxin Gu, Runqiang Yang
Summary: Spermidine can alleviate oxidative damage of barley seedlings under UV-B stress and enhance the accumulation of PCs. Exogenous spermidine increased the activities and gene expression of antioxidant enzymes in barley seedlings under UV-B stress. The application of an inhibitor of endogenous spermidine synthesis inhibited the growth and PC accumulation of barley seedlings under UV-B stress, which can be alleviated by exogenous spermidine.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Abedalghani Halahlah, Vieno Piironen, Kirsi S. Mikkonen, Thao M. Ho
Summary: The use of wood hemicelluloses (GGM and GX) in spray-dried microencapsulation and the effects of homogenization techniques on the physicochemical properties of feed solutions were investigated. The results showed that GGM and GX have high potential as wall materials in the spray-dried microencapsulation of bioactive compounds.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Chemistry, Applied
Anqi Liu, Yining Zhang, Xiaohui Zhao, Dandan Li, Chong Xie, Runqiang Yang, Zhenxin Gu, Yingxin Zhong, Dong Jiang, Pei Wang
Summary: This study investigated the role of feruloylation of arabinoxylan (AX) in regulating the heat-evoked polymerization behavior of gluten. The results showed that AX enhanced the polymerization degree of glutenin-glutenin and glutenin-gliadin crosslinks, while ferulic acid (FA) suppressed the polymerization behavior compared to AX free of FA. The study also demonstrated that AX with the highest FA level exhibited the optimum elevation effect on the viscoelasticity of gluten. These findings provide valuable insights into the interaction mechanism between AX and gluten proteins, and could contribute to the development of nutritious high-fiber wheat-based products with superior organoleptic quality.
FOOD HYDROCOLLOIDS
(2023)
Article
Engineering, Chemical
Abedalghani Halahlah, Heikki Raikkonen, Vieno Piironen, Fabio Valoppi, Kirsi S. Mikkonen, Thao M. Ho
Summary: This study investigated the applicability of wood hemicelluloses, including galactoglucomannans and glucuronoxylans, and their mixtures with carboxymethylcellulose as wall materials for microencapsulation of bilberry juice. The results showed that wood hemicelluloses have a high anthocyanin encapsulation efficiency, comparable to gum arabic. The microencapsulated powders prepared with wood hemicelluloses also exhibited higher phenolic content and antioxidant activities.
Article
Food Science & Technology
Kirsi Savijoki, Paola San-Martin-Galindo, Katriina Pitkaenen, Minnamari Edelmann, Annika Sillanpaeae, Cim van der Velde, Ilkka Miettinen, Jayendra Z. Patel, Jari Yli-Kauhaluoma, Mataleena Parikka, Adyary Fallarero, Pekka Varmanen
Summary: By studying the effects of metabolic end-products of food-associated lactobacilli and propionibacteria on biofilm formation of Gram-negative pathogenic bacteria, it was found that these end-products can disrupt the quorum sensing system of the pathogenic bacteria, leading to the inhibition of biofilm formation.
Article
Food Science & Technology
Zhen Yang, Chong Xie, Yulong Bao, Fengyuan Liu, Haiyan Wang, Yaqin Wang
Summary: Oat is widely used in the food industry due to its unique nutritional components and functionality. Thermal treatments, non-thermal treatments, and biotechnologies are commonly used in oat processing, but there are challenges to overcome. Future development of innovative technologies is needed to meet the requirements of the food industry and consumers.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Chemistry, Multidisciplinary
Seyed Mehran Mirmohammadi, Kirsi Savijoki, Sasha Hoshian, Pekka Varmanen, Jari Yli-Kauhaluoma, Ville Jokinen, Sami Franssila
Summary: Copper has shown potential as a biomedical material with antibacterial properties. Combining copper with nanostructured surfaces that have superhydrophobic properties enhances the antibacterial effect. Three structured surfaces were tested, one with superhydrophobicity but without copper, one with copper but not superhydrophobic, and one with both superhydrophobicity and copper. The results showed that copper alone decreased cell viability in most tested species but supported more biomass compared to the reference sample. The superhydrophobic and copper-bearing sample exhibited the highest bactericidal effect against two strains of P. aeruginosa, and had antibiofilm and/or bactericidal effects against S. aureus and S. epidermidis.
ADVANCED MATERIALS INTERFACES
(2023)
Article
Nutrition & Dietetics
Mian Wang, Guannan Liu, Tianwei Guo, Chong Xie, Pei Wang, Runqiang Yang
Summary: This study focused on the effects of UV-B radiation on the accumulation and synthetic metabolism of isoflavone in soybean hypocotyl and cotyledon calluses. The results showed that UV-B radiation up-regulated the gene expression and enhanced the activity of enzymes involved in isoflavone synthesis, leading to an increase in isoflavones content. This study revealed that UV-B radiation induced isoflavone accumulation in soybean calluses, which could be an efficient strategy to improve the nutritional value of food and produce high levels of bioactive secondary metabolites.
FRONTIERS IN NUTRITION
(2023)
Article
Biochemistry & Molecular Biology
Ivana Perkovic, Tanja Poljak, Kirsi Savijoki, Pekka Varmanen, Gordana Maravic-Vlahovicek, Maja Beus, Anja Kucevic, Ivan Dzajic, Zrinka Rajic
Summary: Inhibiting quorum sensing (QS) is an effective strategy to combat bacterial pathogens, and we designed novel hybrid compounds targeting the PQS-dependent QS of Pseudomonas aeruginosa. These compounds showed high anti-QS activity and minimal bactericidal effects, with compounds 15 and 23 displaying the most potent effects. Compound 15 effectively reduced biofilm formation by nearly 50% and pre-formed biofilm masses by 25%, while compound 23 significantly reduced pyocyanin synthesis by over 70%.
Article
Plant Sciences
Chong Xie, Yahui Zhu, Chaoqun Leng, Qiaoe Wang, Pei Wang, Runqiang Yang
Summary: Spermidine can enhance the biosynthesis of phenolic compounds and alleviate oxidative damage caused by UV-B stress in barley. The application of GABA, the degradation product of spermidine, can further increase the accumulation of phenolic compounds and improve physiological indicators affected by oxidative damage.
Article
Multidisciplinary Sciences
J. M. Ramos-Diaz, S. Oksanen, K. Kantanen, J. M. Edelmann, H. Suhonen, T. Sontag-Strohm, V. Piironen, K. Jouppila
Summary: This study explored the method and characteristics of producing texturized meat analogues using lupin flour, lupin protein concentrate, and lupin protein isolate. The findings indicate that water content, blend ratios, and cooling die temperature play crucial roles in determining the hardness, water hydration capacity, and color changes of the analogues.
Article
Food Science & Technology
Michela Verni, Yaqin Wang, Heliciane Clement, Prabin Koirala, Carlo Giuseppe Rizzello, Rossana Coda
Summary: Faba bean flour has antifungal properties, and its fermented products show broad-spectrum inhibitory effects against fungi. Bioactive proteins and peptides are responsible for the antifungal activity. Using fermented faba bean as an ingredient in breadmaking can delay mold growth.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2023)
