Bioactive dairy ingredients for food and non-food applications

Abstract

Lactobacilli and bifi dobacteria are most commonly encountered in the dairy industries, either existing naturally in milk or inoculated as starters in fermented dairy products. Recent research suggests that fermented dairy products are a cocktail of bioactive ingredients. The objective of our study was to evaluate the bioactivity of cell wall fractions of Lactobacillus and Bifi dobacterium grown in reconstituted skimmed milk, and the possibility of intra-and extracellular extracts of these bacteria for applications in foods and beyond. Intracellular and extracellular extracts of Lactobacillus and Bifi dobacterium showed inhibitory activities against food and dermal pathogens. All strains were able to produce inhibitors, such as organic acids, antimicrobial peptides, diacetyl, and hydrogen peroxide. Most strains showed higher production of extracellular than intracellular inhibitors (P<0.05). Meanwhile, all strains were able to produce hyaluronic acid, lipoteichoic acid, peptidoglycan, neutral sphingomyelinase and acid sphingomyelinase at concentrations applicable for cosmeceutical application. Findings from our study demonstrated that inhibitors and bioactives from lactobacilli and bifi dobacteria have the potential to be developed into formulations for food and non-food applications.

Novel Functional Grape Juices Fortified with Free or Immobilized Lacticaseibacillus rhamnosus OLXAL-1

“…Biopreservation uses the antimicrobial potential of some microorganisms to prevent spoilage and pathogenic microbe growth in foods [ 37 ]. The majority of biopreservation research has been focused on lactic acid bacteria’s antagonistic activities against spoilage and pathogenic microorganisms [ 38 ]. The antagonistic activities of lactic acid bacteria against other microbes in foods have been related to several mechanisms, such as the production of organic acids, H 2 O 2 , antibacterial bacteriocins, antimicrobial metabolites, such as diacetyl and reuterin and the reduction of pH [ 39 ].…”

A Microbial Co-Culturing System for Producing Cellulose-Hyaluronic Acid Composites

“…However, microbial HA, synthetized by wild type and engineered bacteria, is of industrial relevance. Among LAB, several species are reported as HA producers [ 17 , 18 , 19 , 20 ]. HA is well-known for its tissue repair and angiogenesis properties [ 21 ].…”

Mild Heat Treatment and Biopreservatives for Artisanal Raw Milk Cheeses: Reducing Microbial Spoilage and Extending Shelf-Life through Thermisation, Plant Extracts and Lactic Acid Bacteria

“…Acidification of the environment by organic acids creates adverse conditions for the growth of spoilage and pathogenic microorganisms [94]. S. aureus, for example, is strongly inhibited by lactic and acetic acids, as most Gram-negative and neutrophilic bacteria [95]. Undissociated organic acids can diffuse across the cell membrane of pathogens when pH environment < pKa and dissociate within the cell (due to the higher cellular pH), which lowers the cytoplasmic pH [94].…”

“…Hydrogen peroxide can be produced by LAB in the presence of oxygen through the action of flavoprotein oxidases or NADH peroxidases [96]. Since LAB cannot degrade this compound, it accumulates in the medium, exerting its bactericidal effect through the destruction of basic molecular structures of cell proteins, denaturation of metabolic enzymes (by oxidation of sulfhydryl groups), and peroxidation of membrane lipids, which increases cell membrane permeability [94,95]. Hydrogen peroxide may also serve as a precursor to the DNA-damaging superoxide (O •−…”