Techno-Functional Role of Exopolysaccharides in Cereal-Based, Yogurt-Like Beverages

Ripari, Valery

doi:10.3390/beverages5010016

Cited by 41 publications

(23 citation statements)

References 78 publications

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“…The results of this study also show that LP-HFY05 regulated the microecology in the intestinal tract of mice by increasing the contents of Bacteroides , Bifidobacterium , and Lactobacillus and decreasing the contents of harmful bacteria, such as Firmicutes , Actinobacteria , Proteobacteria, and Enterobacteriaceae . The reason may be that LP-HFY05 most probably is able to produce exopolysaccharides and for this reason can adhere to the epithelial cells [61], LP-HFY05 directly or indirectly affected intestinal epithelial cells, enhanced intestinal barrier function, and modulated the mucosal immune system. The results show that LP-HFY05 could reduce the number of harmful bacteria, including Gram-negative bacteria, so as to avoid damaging the liver by toxic substances produced by harmful bacteria.…”

Section: Discussionmentioning

confidence: 99%

Isolation and Identification of Lactobacillus plantarum HFY05 from Natural Fermented Yak Yogurt and Its Effect on Alcoholic Liver Injury in Mice

Tan

Liao

et al. 2019

Microorganisms

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Yak yogurt is a type of naturally fermented dairy product prepared by herdsmen in the Qinghai-Tibet Plateau, which is rich in microorganisms. In this study, a strain of Lactobacillus plantarum was isolated and identified from yak yogurt in Hongyuan, Sichuan Province and named Lactobacillus plantarum HFY05 (LP-HFY05). LP-HFY05 was compared with a common commercial strain of Lactobacillus delbrueckii subsp. bulgaricus (LDSB). LP-HFY05 showed better anti-artificial gastric acid and bile salt effects than LDSB in in vitro experiments, indicating its potential as a probiotic. In animal experiments, long-term alcohol gavage induced alcoholic liver injury. LP-HFY05 effectively reduced the liver index of mice with liver injury, downregulated the levels of aspartate aminotransferase, alanine aminotransferase, alkaline phosphatase, triglyceride, total cholesterol, blood urea nitrogen, nitric oxide, and MDA and upregulated the levels of albumin, superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase in the serum of liver-injured mice. LP-HFY05 also reduced the levels of interleukin (IL)-6, IL-12, tumor necrosis factor-alpha, and interferon-gamma in the serum of liver-injured mice. The pathological observations showed that LP-HFY05 reduced the damage to liver cells caused by alcohol. Quantitative polymerase chain reaction and Western blot assays further showed that LP-HFY05 upregulated neuronal nitric oxide synthase, endothelial nitric oxide synthase, manganese-SOD, cuprozinc-SOD, CAT, and inhibitor of κB-α mRNA and protein expression and downregulated the expression of nuclear factor-κB-p65 and inducible nitric oxide synthase in the livers of liver-injured mice. A fecal analysis revealed that LP-HFY05 regulated the microbial content in the intestinal tract of mice with liver injury, increased the content of beneficial bacteria, including Bacteroides, Bifidobacterium, and Lactobacillus and reduced the content of harmful bacteria, including Firmicutes, Actinobacteria, Proteobacteria, and Enterobacteriaceae, thus, regulating intestinal microorganisms to protect against liver injury. The effect of LP-HFY05 on liver-injured mice was better than that of LDSB, and the effect was similar to that of silymarin. LP-HFY05 is a high-quality microbial strain with a liver protective effect on experimental mice with alcoholic liver injury.

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Section: Discussionmentioning

confidence: 99%

Isolation and Identification of Lactobacillus plantarum HFY05 from Natural Fermented Yak Yogurt and Its Effect on Alcoholic Liver Injury in Mice

Tan

Liao

et al. 2019

Microorganisms

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“…Reviewing the existent literature regarding some of the most studied NFCBs, it is shown that they are usually based on barley, maize, millet, oats, rice, rye, sorghum, and wheat [27,28]. Cereals are known as important sources of dietary proteins [29], energy, carbohydrates, vitamins, minerals, and fibre (arabinoxylan and β-glucan), but, at the same time, they are deficient in some basic components (essential amino acids, e.g., lysine) [19,30]. Whole grains are known to have important bioactive compounds and high nutritional values and their regular consumption has a positive effect on health [31][32][33].…”

Section: An Overview Of Nfcbsmentioning

confidence: 99%

Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages

Ignat

Salanță

Pop

et al. 2020

Foods

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Fermentation continues to be the most common biotechnological tool to be used in cereal-based beverages, as it is relatively simple and economical. Fermented beverages hold a long tradition and have become known for their sensory and health-promoting attributes. Considering the attractive sensory traits and due to increased consumer awareness of the importance of healthy nutrition, the market for functional, natural, and non-alcoholic beverages is steadily increasing all over the world. This paper outlines the current achievements and technological development employed to enhance the qualitative and nutritional status of non-alcoholic fermented cereal beverages (NFCBs). Following an in-depth review of various scientific publications, current production methods are discussed as having the potential to enhance the functional properties of NFCBs and their safety, as a promising approach to help consumers in their efforts to improve their nutrition and health status. Moreover, key aspects concerning production techniques, fermentation methods, and the nutritional value of NFCBs are highlighted, together with their potential health benefits and current consumption trends. Further research efforts are required in the segment of traditional fermented cereal beverages to identify new potentially probiotic microorganisms and starter cultures, novel ingredients as fermentation substrates, and to finally elucidate the contributions of microorganisms and enzymes in the fermentation process.

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“…The typically branched heteropolysaccharides are synthesized intracellularly by some strains of Lactobacillus, Lactococcus, Streptococcus, and Bifidobacterium spp. The homopolysacharides, including glucans, fructans and galactans, are obtained via the action of an external enzyme of some strains of Lactobacillus, Leuconostoc, Streptococcus and Weissella [142]. An EPS production resulted in an increased viscosity of fermented litchi juice, along with fructose production, reflecting that EPS synthesis [60].…”

Section: Nutritional Changes and Functional Effects Mediated By Lab Amentioning

confidence: 99%

Lactic Fermented Fruit or Vegetable Juices: Past, Present and Future

et al. 2020

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Numerous traditional low-alcohol fermented beverages produced from fruit or vegetables are described around the world. Fruit and vegetables and lactic fermented products both present nutritional benefits, which give reasons for the recent expansion of non-dairy lactic fermented juices on the market. In addition, fruit and vegetable juices are new carriers for probiotic bacteria. Specific phenotypic traits of lactic acid bacteria (LAB) are required so that LAB can effectively grow in fruit or vegetable juices, increase their safety and improve their sensory and nutritional quality. From the diversity of microbiota of spontaneous fermentations, autochthonous starters can be selected, and their higher performance than allochthonous LAB was demonstrated. Achieving long-term storage and constant high quality of these beverages requires additional processing steps, such as heat treatment. Alternatives to conventional treatments are investigated as they can better preserve nutritional properties, extract bioactive compounds and promote the growth and metabolism of LAB. Specific processing approaches were shown to increase probiotic viability of fruit and vegetable juices. More knowledge on the metabolic activity of lactic acid bacterium consortium in fruit or vegetable juices has become a bottleneck for the understanding and the prediction of changes in bioactive compounds for functional beverages development. Hopefully, the recent developments of metabolomics and methods to describe enzymatic machinery can result in the reconstruction of fermentative pathways.

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Techno-Functional Role of Exopolysaccharides in Cereal-Based, Yogurt-Like Beverages

Cited by 41 publications

References 78 publications

Isolation and Identification of Lactobacillus plantarum HFY05 from Natural Fermented Yak Yogurt and Its Effect on Alcoholic Liver Injury in Mice

Isolation and Identification of Lactobacillus plantarum HFY05 from Natural Fermented Yak Yogurt and Its Effect on Alcoholic Liver Injury in Mice

Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages

Lactic Fermented Fruit or Vegetable Juices: Past, Present and Future

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