Effect of probiotic bacteria on antiradical activity of peptides isolated from dry-cured loins

Okoń, Anna; Stadnik, Joanna; Dolatowski, Zbigniew J.

doi:10.1080/19476337.2017.1279220

Cited by 6 publications

(6 citation statements)

References 37 publications

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“…Lower pH values in the probiotic loin compared to the control loin, which underwent spontaneous fermentation, showed that the probiotic strain used probably improved the fermentation process by producing more organic acids, especially lactic acid. These results correspond with the findings of other authors who confirmed the effectiveness of the inoculation with LAB for the acidification of dry-cured meat products [22,48]. Ayyash et al [17] observed similar results in their studies in fermented camel sausage.…”

Section: Discussionsupporting

confidence: 91%

The Possibility of Using the Probiotic Starter Culture Lacticaseibacillus rhamnosus LOCK900 in Dry Fermented Pork Loins and Sausages Produced Under Industrial Conditions

et al. 2020

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Probiotic strains used in the production of dry fermented meat should have appropriate technological properties comparable to traditional starter cultures used in meat processing. The problem arises when probiotics are added to a nonsterile food matrix, such as meat, and when it is uncertain whether these microorganisms have dominated the environment. The study aimed to assess the microbiological, physicochemical quality and safety of dry fermented pork loins and sausages with the addition of the probiotic starter culture LOCK900, produced under industrial conditions. Additionally, genetic identification by the PCR method and the presence of LOCK900 in the final products and after storage was done. It was demonstrated by the high number of LAB (>6.0 log cfu g −1) and confirmed the presence in 90% of the probiotic strain LOCK900 in the study of dry fermented meat products during all processing stages. Moreover, the safe and good quality loins and sausages can be stored in refrigerated, anaerobic conditions for 12 weeks, provided that optimized technological conditions are applied. In conclusion, the obtained results of the experiment showed that it is possible to create innovative functional dry fermented pork loins and sausages in a laboratory and then transfer the developed technology to full industrial conditions.

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Section: Discussionsupporting

confidence: 91%

The Possibility of Using the Probiotic Starter Culture Lacticaseibacillus rhamnosus LOCK900 in Dry Fermented Pork Loins and Sausages Produced Under Industrial Conditions

et al. 2020

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“…Previous findings of Okoń et al . (2017b) also revealed a significant contribution of L. acidophilus Bauer and B. animalis subsp. lactis BB12 to the generation of products of protein proteolysis during storage of dry‐cured pork loins.…”

Section: Resultsmentioning

confidence: 97%

Physico‐chemical and proteolytic changes during cold storage of dry‐cured pork loins with probiotic strains of LAB

Kęska

Stadnik

Wójciak

et al. 2019

Int J of Food Sci Tech

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Summary Selected physico‐chemical and proteolysis‐related parameters were evaluated in dry‐cured loins inoculated with probiotic (Lactobacillus rhamnosus LOCK900, Bifidobacterium animalis subsp. lactis BB12) and potentially probiotic (Lactobacillus acidophilus Bauer Ł0938) lactic acid bacteria (LAB) strains and compared with a control sample at five different storage times (28, 90, 180, 270 and 360 days). Physico‐chemical parameters of dry‐cured loins were significantly (P < 0.01) affected by treatment, storage time and the interaction between them. The count of lactic acid bacteria (LAB) in dry‐cured loins was in accordance with their pH. Higher intensity of proteolysis, as assessed by non‐protein nitrogen content (NPN) and proteolysis index (PI), occurred in inoculated samples. Based on the SDS‐PAGE analysis, the modifications produced during storage on the sarcoplasmic proteins were more pronounced than those exerted on the myofibrillar protein fraction. However, inoculation effect was absent from SDS‐PAGE protein patterns.

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“…The present results indicated that the oxidations of lipids and proteins were slow compared the sample treated with Lys/Arg and the control. In addition, Okoń et al [ 29 ] showed that in meat products, above 56% Arg was lost after 4 months of storage. Also, Hes and Pyrcz [ 30 ] showed that in stored raw Polish sausage, the half-life period of Lys was near 43 days.…”

Section: Resultsmentioning

confidence: 99%

L-lysine and L-arginine inhibit the oxidation of lipids and proteins of emulsion sausage by chelating iron ion and scavenging radical

Zheng

Zhu

et al. 2018

Asian-Australas J Anim Sci

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ObjectiveTo evaluate the effects of L-lysine (Lys)/L-arginine (Arg) on lipid and protein oxidation of emulsion sausage during storage and its possible mechanism.MethodsFour samples were prepared based on the presence or absence of additional sodium isoascorbate, Lys, or Arg: sample A (control), sample B (0.05 g of sodium isoascorbate), sample C (0.4 g of Lys), and sample D (0.4 g of Arg). Peroxide value (POV), thiobarbituric reactive substances (TBARS), protein carbonyls and thiols were measured. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radical-scavenging, ferrous ion-chelating ability were also measured.ResultsCompared with the control, the sample treated with sodium isoascorbate, Lys or Arg had significantly lower POV during the initial 20 days, TBARS during the initial 15 days. Protein carbonyls were significantly lower compared Sample B, C, and D with A during the later storage (10 to 25 days); basically, protein thiols became lower during storage when the samples were treated with sodium isoascorbate, Lys, or Arg. Both Lys and Arg had weak reducing power but strong ferrous ion-chelating activity and DPPH radical- and hydroxyl radical-scavenging activity.ConclusionBoth Lys and Arg effectively inhibited the oxidation of lipids and proteins in emulsion sausage by scavenging free radicals and chelating ferrous ions. The results obtained may be favorable for the prevention of lipid and protein oxidation during processing and storage of meat products.

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Effect of probiotic bacteria on antiradical activity of peptides isolated from dry-cured loins

Cited by 6 publications

References 37 publications

The Possibility of Using the Probiotic Starter Culture Lacticaseibacillus rhamnosus LOCK900 in Dry Fermented Pork Loins and Sausages Produced Under Industrial Conditions

The Possibility of Using the Probiotic Starter Culture Lacticaseibacillus rhamnosus LOCK900 in Dry Fermented Pork Loins and Sausages Produced Under Industrial Conditions

Physico‐chemical and proteolytic changes during cold storage of dry‐cured pork loins with probiotic strains of LAB

L-lysine and L-arginine inhibit the oxidation of lipids and proteins of emulsion sausage by chelating iron ion and scavenging radical

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