Characterization of probiotic bacteria involved in fermented milk processing enriched with folic acid

Wu, Zhen; Wu, Jing; Cao, Pei; Jin, Yifeng; Pan, Daodong; Zeng, Xiaoqun; Guo, Yuxing

doi:10.3168/jds.2017-12640

Cited by 27 publications

(18 citation statements)

References 21 publications

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“…In the food industry, the vitamins synthesized during the fermentation of lactic acid bacteria can be considered as nutritional fortification of food. This nutritional fortification expands the application of lactic acid bacteria to formulate fermented foods rich in certain vitamins for special populations ( Wu et al, 2017 ).…”

Section: Products Synthesized By Lactic Acid Bacteriamentioning

confidence: 99%

Metabolism Characteristics of Lactic Acid Bacteria and the Expanding Applications in Food Industry

Wang

et al. 2021

Front. Bioeng. Biotechnol.

401

256

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Lactic acid bacteria are a kind of microorganisms that can ferment carbohydrates to produce lactic acid, and are currently widely used in the fermented food industry. In recent years, with the excellent role of lactic acid bacteria in the food industry and probiotic functions, their microbial metabolic characteristics have also attracted more attention. Lactic acid bacteria can decompose macromolecular substances in food, including degradation of indigestible polysaccharides and transformation of undesirable flavor substances. Meanwhile, they can also produce a variety of products including short-chain fatty acids, amines, bacteriocins, vitamins and exopolysaccharides during metabolism. Based on the above-mentioned metabolic characteristics, lactic acid bacteria have shown a variety of expanded applications in the food industry. On the one hand, they are used to improve the flavor of fermented foods, increase the nutrition of foods, reduce harmful substances, increase shelf life, and so on. On the other hand, they can be used as probiotics to promote health in the body. This article reviews and prospects the important metabolites in the expanded application of lactic acid bacteria from the perspective of bioengineering and biotechnology.

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Section: Products Synthesized By Lactic Acid Bacteriamentioning

confidence: 99%

Metabolism Characteristics of Lactic Acid Bacteria and the Expanding Applications in Food Industry

Wang

et al. 2021

Front. Bioeng. Biotechnol.

401

256

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“…Human milk contains mainly GSL called cerebrosides with nonhydroxylated fatty acid, whereas bovine milk contains mainly hydroxylated fatty acid (Newburg and Chaturvedi, 1992;Newburg, 1996;Chen et al, 2018). In addition, several studies have shown that goat milk and cow milk contain several GSL (Puente et al, 1994;Zancada et al, 2010) and vitamins (Wu et al, 2017).…”

mentioning

confidence: 99%

Electrospray ionization mass spectrometry characterization of ubiquitous minor lipids and oligosaccharides in milk of the camel (Camelus dromedarius) and their inhibition of oxidative stress in human plasma

Hamed

Said

Kontek

et al. 2020

Journal of Dairy Science

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The aim of this study was to characterize minor lipids in methanol fraction extracted from raw camel milk after loading it on a water-preconditioned short C18 open column and fractionating with a gradient of methanol/water. The C18 column showed high fractionation efficiency of minor lipids, such as glycosphingolipids, lipopolysaccharides, or oligosaccharides, when compared with other constituents, in particular polysaccharides, proteins, and free fatty acids. Liquid chromatography electrospray ionization tandem mass spectrometry in negative ion mode was used to identify 21 new glycosphingolipids, lipopolysaccharides, and oligosaccharides. Electrospray ionization tandem mass spectrometry was qualified to provide relevant data for recognizing the molecular mass, glycosylation sequences, and structure of saccharide moieties for the revealed compounds. The sequence of combinations of one selected lipopolysaccharide, which was considered the backbone of the remaining lipopolysaccharides, was confirmed in a density functional theory study. The obtained results showed that the tested fraction is a rich source of glycosphingolipids, lipopolysaccharides, and oligosaccharides with antioxidant activity.

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“…B. subtilis has been safely used as a probiotic and has been well tolerated in the clinical subjects without undesirable physiological effects (Lefevre et al., 2017). Different probiotics were used in milk revealing that L. plantarum was a good candidate for probiotic yogurt fermentation (Wu et al., 2017). It was suggested that the inclusion of microencapsulated bacteria by complex coacervation in yogurts could become an effective vehicle for successful delivery of probiotics to the gut, and hence contributing to the improvement of the gastrointestinal tract health, without altering the texture of the product (Bosnea et al., 2017).…”

Section: Discussionmentioning

confidence: 99%

The effect of yogurt fortified with Lactobacillus acidophilus and Bifidobacterium sp. probiotic in patients with lactose intolerance

Masoumi

Mehrabani

Saberifiroozi

et al. 2021

Food Science & Nutrition

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This study assessed the effect of probiotic yogurt fortified with Lactobacillus acidophilus and Bifidobacterium sp. in patients with lactose intolerance. Fifty‐five patients suffering from lactose intolerance were randomly divided into control group of 28 lactose intolerance patients who received nonprobiotic yogurt (100 ml) and experimental group consisted of 27 lactose intolerance patients who received probiotic yogurt fortified (100 ml) with L. acidophilus and Bifidobacterium sp. Each individual received yogurt for one week. Lactose intolerance was confirmed when the patients received 75 g lactose and were positive after 30 min until 3 hr for lactose intolerance symptoms and by hydrogen breath test (HBT). After intervention, the hydrogen level was lower in experimental group in comparison with the control group. Lactose intolerance symptoms in experimental group were much less than the control group. Our findings revealed that probiotic yogurt fortified with L. acidophilus and Bifidobacterium sp. could safely and effectively decrease lactose intolerance symptoms and HBT, so our probiotic can be recommended as a treatment of choice in lactose intolerance patients.

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Characterization of probiotic bacteria involved in fermented milk processing enriched with folic acid

Cited by 27 publications

References 21 publications

Metabolism Characteristics of Lactic Acid Bacteria and the Expanding Applications in Food Industry

Metabolism Characteristics of Lactic Acid Bacteria and the Expanding Applications in Food Industry

Electrospray ionization mass spectrometry characterization of ubiquitous minor lipids and oligosaccharides in milk of the camel (Camelus dromedarius) and their inhibition of oxidative stress in human plasma

The effect of yogurt fortified with Lactobacillus acidophilus and Bifidobacterium sp. probiotic in patients with lactose intolerance

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