Survival of Bifidobacterium Lactis hn019 and Release of Biogenic Compounds in Unfermented and Fermented milk is affected By Chilled Storage at 4°C

Abstract

Development of dairy products containing bifido bacteria is one of the main focuses in the food industry, considering the health benefits attributed to its survival through gut intestinal tract and the liberation of biogenic compounds. In order to evaluate the effect of process conditions on survival of Bifidobacterium animalis subsp. Lactis HN019 and release of biogenic compounds during cold storage two technological processes were employed: (i) addition of Probiotic (unfermented bifido milk; UFBM) and (ii) fermentation (fermented bifido milk; FBM). B. Lactis HN019 counts were stable only in fermented milks during seven weeks of cold storage. Moreover, dairy matrices associated with cold storage appeared to protect bifidobacteria during exposition to gastric conditions, assuring the correct Probiotic counts at gut entrance. The distribution of fatty acids was affected by the different Probiotic products. In contrast, fermentation process increased the relative contents of some bioactive fatty acids, such as elaidic acid (+11%) and conjugated linoleic acids (+20%). It was also noted an increase in polyunsaturated fatty acids in the FBM and a higher relative content of monounsaturated fatty acids in the UFBM, as compared to control milk. In addition, fermentation process by bifido bacteria enhanced the long chain fatty acids fraction in bifido milks as compared to control and unfermented bifido milks. Control milk and unfermented bifido milk showed the same peptides even after seven days of storage in contrast with fermented milks that had increase bioactive peptides. It is possible to suggest that opioid peptides are formed during fermentation process, increasing the source of bioactive peptides. Finally, the cold conservation process modified peptides and could improve antibacterial activity.

Fermented or unfermented milk using Bifidobacterium animalis subsp. lactis HN019: Technological approach determines the probiotic modulation of mucosal cellular immunity

“…These data corroborate with the hypothesis that it is not just the viable microorganism or metabolites produced during fermentation, but a combination of both that are able to perform the best interaction between the probiotic and the host. Non-viable cells plus fermentation metabolites could stimulate the PP formation despite that no statistical differences were noted (FBMHT), merely metabolites produced during the fermentation process (Bogsan et al, 2013) were not enough to properly stimulate the immune system (Fig. 4).…”

“…In order to enhance mucus production (Grzeskowiak et al, 2011) and start low grade inflammation (Perdigon, Galdeano, Valdez, & Medici, 2002), these data suggested that metabolites produced during the B. lactis HN019 fermentation (Bogsan et al, 2013) or modification of the probiotic functionality are required, and play a key role in the interaction between host and functional foods.…”

Bacterial Cell-Free Probiotics Using Effective Substances Produced by Probiotic Bacteria, for Application in the Oral Cavity

“…The active substance in this fermented beverage was identified as lactotripeptide metabolically generated in the fermentation pathway. Follow-up studies were able to determine the bioactive metabolites of probiotic bacteria in addition to the antimicrobial substances, such as bacteriocin [30,31], and other beneficial active substances, such as conjugated linoleic acid (CLA) [30][31][32], proteins or peptides [33,34], and polyphenols [35,36]. Taking all these observations into account, biogenics, which makes use of the bioactive metabolites as foods or medicine, was recently advocated as a new concept [24,37].…”

Therapeutic Application of Synbiotics, a Fusion of Probiotics and Prebiotics, and Biogenics as a New Concept for Oral Candida Infections: A Mini Review

“…The active substance was lactotripeptides metabolically generated in the fermentation pathway. Follow-up studies were able to determine the bioactive metabolites of probiotic bacteria in addition to the antimicrobial substances, such as bacteriocin ( Ross et al, 2010 ; O’Shea et al, 2012 ), and other beneficial active substances, such as conjugated linoleic acid (CLA; Hayes et al, 2006 ; Ross et al, 2010 ; O’Shea et al, 2012 ), protein or peptides ( Möller et al, 2008 ; Bogsan et al, 2013 ), and polyphenols ( Dharmaraj, 2010 ; Monagas et al, 2010 ). Taking all these observations into account, the new concept, biogenics, which makes use of the bioactive metabolites as foods or medicine, was recently advocated ( Mitsuoka, 2000 , 2014 ).…”