The consequence of supplementing with synbiotic systems on free amino acids, free fatty acids, organic acids, and some stability indexes of fermented milk

Garavand, Farhad; Daly, David F.M.; Gómez‐Mascaraque, Laura G.

doi:10.1016/j.idairyj.2022.105477

Cited by 9 publications

(4 citation statements)

References 63 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The anaerobic microbial disintegration of carbohydrates in coconut milk into lactic and acetic acids show an increase in acidity and reduction in the pH value (Vallath & Shanmugam, 2022). In addition, breakdown of fat and protein were more pronounced in the raw samples resulting in the release of free fatty acids and amino acids (Garavand et al, 2023), respectively, which also contributed to the above increase observed with respect to the titratable acidity.…”

Section: Resultsmentioning

confidence: 95%

“…The major minerals found in raw coconut milk appear to be phosphorus, calcium, and potassium (Rincon et al, 2020). During storage, oxidation of lipids could have occurred resulting in formation of new organic compounds such as methyl ketones, aldehydes, alcohols, lactones, and hydrocarbons as other secondary products (Garavand et al, 2023) and this may have contributed to the increase in total solids. Eventually, these organic substances might have been metabolized by microorganisms in samples further producing compounds with lower molecular weight further adding to the net total solid values.…”

Section: Microbiological Analysismentioning

confidence: 99%

See 1 more Smart Citation

Evaluation of the changes in physiochemical properties and fatty acid profile of industrially pasteurized coconut (<em>Cocos nucifera</em>) milk during storage

Jayanetti

Thambiliyagodage

Usgodaarachchi

et al. 2023

J Sci.Univ.Kelaniya

View full text Add to dashboard Cite

The changes in the quality of coconut milk in industrial storage conditions have received scarce attention despite its widespread use. The study was carried out to evaluate the quality of industrially pasteurized coconut milk based on physicochemical parameters; pH, total solid content, acidity, total microbial count, and the changes in the fatty acid profile during storage. The study revealed that pH of the coconut milk samples varied in the range of 5.2-7.2 and acidity drastically increased during storage. The total microbial count increased with an increasing number of days in all samples. The highest total microbial count was observed on day 5 in 3 samples indicating the unfavourable microbial spoilage. Total solids in all samples were higher than 35% throughout the study. The ANOVA confirmed a significant increase (p>0.05) in the acidity and total microbial count from day 1 to 5, illustrating the crucial roles which these variables play in determining the quality of industrially pasteurized coconut milk during storage. The presence and changes of fatty acids in industrially pasteurized coconut milk were quantitatively analyzed by GC/MS and a total of 8 fatty acids were identified. The fatty acid contents changed significantly after industrial pasteurization and storage.

show abstract

Section: Resultsmentioning

confidence: 95%

Section: Microbiological Analysismentioning

confidence: 99%

Evaluation of the changes in physiochemical properties and fatty acid profile of industrially pasteurized coconut (<em>Cocos nucifera</em>) milk during storage

Jayanetti

Thambiliyagodage

Usgodaarachchi

et al. 2023

J Sci.Univ.Kelaniya

View full text Add to dashboard Cite

show abstract

“…There are also some microorganisms that can enzymatically convert or modify amino acids. For instance, specific bacteria or yeast strains can decarboxylate amino acids, leading to the production of biogenic amines and altering the flavor, aroma, and safety characteristics of fermented products [19,20]. The presence of essential amino acids such as valine, leucine, and their derivatives in the fermented corn silk extract has potential health benefits, such as reducing purine nucleotide cycle activity, decreasing uric acid production, and reducing the incidence of gout.…”

Section: Biosafety Of Fermented Corn Silkmentioning

confidence: 99%

Metabolomics Profiles of Solid State and Submerge Fermentation of Corn Silk using Mixed Microbes

Wuttiyan,

Changtor,

Pooam

et al. 2024

Trends Sci

View full text Add to dashboard Cite

Corn silk is a waste product when harvesting corn, but it contains many bioactive compounds. This research characterized and assessed the antioxidant bioactivity of compounds isolated from corn silk. Two different biological fermentation processes were compared: Solid-state fermentation (SSF) and submerged fermentation (SmF). Fresh corn silk (Zea mays L.) from both sweet corn and feed corn were fermented separately with various microorganisms (Bacillus subtilis, Lactobacillus sp. and Saccharomyces cerevisiae). Biological compounds were identified using LC-MS/MS. The extract was then tested for total phenolic content (TPC) and total flavonoid content (TFC). Next, the extract was tested for xanthine oxidase inhibition and antioxidant inhibition using the ABTS method. Potential contamination with the heavy metals As, Pb, and Hg was checked. The results show that fermented corn silk extract contains numerous bioactive compounds and amino acids. Among the different extract process variations, the highest TPC and TFC were 6.1 ± 0.7 µg GAE/g dry wt. and 68.3 ± 1.1 µg QE/g dry wt., respectively, and the highest xanthine oxidase inhibition was 76.5 ± 6.4 %. The above highest results were obtained using SmF of sweet corn for 60 days. In contrast, the highest antioxidant activity of 66.9 % was found using SSF of sweet corn for 20 days. Neither sweet corn nor feed corn were found to contain heavy metal ions. In summary, fermented corn silk extract samples contain numerous bioactive compounds, including both flavonoid and phenolic compounds, and the extract demonstrates antioxidant activity. Corn silk extracts from fermentation thus have potential for utilization in health products. HIGHLIGHTS Feed corn silk and sweet corn silk underwent solid-state fermentation (SSF) or submerged fermentation (SmF) for extraction using heterofermentative microbes of Bacillus subtilis, Lactobacillus and Saccharomyces cerevisiae to produce the high bioactive compounds, amino acids, and organic acids Metabolomic analysis of the fermentation extracts was carried out by LC-ESI-QTOF-MS/MS (Liquid Chromatography-Mass Spectrometry) using the heatmaps generated metabolites profiles The main amino acids found in the extractions were phenylalanine, leucine, and their derivatives SmF of sweet corn silk yielded the highest xanthine oxidase inhibitory activity (76 %) SSF of feed corn silk and sweet corn silk displayed the high antioxidant activity GRAPHICAL ABSTRACT

show abstract

“…Secondly, small molecular acids such as lactic acid and acetic acid produced by Lactobacillus during fermentation would change the pH of the system, resulting in the flocculation and precipitation of the protein due to reaching the isoelectric point. Additionally, active substances produced by microbial fermentation such as protein hydrolases degrade protein into small molecule peptides or free amino acid (Garavand et al, 2023;Sanjukta and Rai, 2016;Shi et al, 2014). In addition, transaminases produced during Lactobacillus fermentation could synthesize amino acids.…”

Section: Effects Of Fermentation On the Soluble Protein And Free Amin...mentioning

confidence: 99%

Lactobacillus fermentation improved the nutrient value and hypoglycemic activity of chickpea milk

2023

View full text Add to dashboard Cite

In this work, the effects of Lactobacillus fermentation on the nutrient content and hypoglycemic ability of chickpea milk were studied. Specifically, the fermentation of Lactobacillus acidophilus ATCC 4356 (LA) and Lactobacillus plantarum subsp. plantarum CICC 20279 (LP) reduced the contents of soluble sugar and protein in chickpea milk. But both single bacteria fermentation (SBF, LA or LP) and mixed bacteria fermentation (MBF, LA and LP) significantly increased the contents of some bioactive substances, such as dietary fiber, free amino acids, total polyphenols and total flavonoids. Moreover, LA fermented chickpea milk showed the best inhibition of α- glucosidase (highest inhibition rate up to 92.91%) and the MBF samples showed the best inhibition of α-amylase (highest inhibition rate up to 33.33%). In addition, free phenolics, conjugated phenolics, and total phenolics were all remarkably increased in chickpea milk after LA fermentation. The three types of phenolic compounds (free, conjugated, and bound) showed greater inhibition of α-glucosidase than α-amylase, and the conjugated phenolics exhibited the best inhibitory effects on both enzymes. From the results, Lactobacillus fermentation process may effectively improve the nutritional values and potential hypoglycemic activity of chickpea milk. Keywords: Lactobacillus; chickpea milk; nutrient composition; hypoglycemic activity

show abstract

The consequence of supplementing with synbiotic systems on free amino acids, free fatty acids, organic acids, and some stability indexes of fermented milk

Cited by 9 publications

References 63 publications

Evaluation of the changes in physiochemical properties and fatty acid profile of industrially pasteurized coconut (<em>Cocos nucifera</em>) milk during storage

Evaluation of the changes in physiochemical properties and fatty acid profile of industrially pasteurized coconut (<em>Cocos nucifera</em>) milk during storage

Metabolomics Profiles of Solid State and Submerge Fermentation of Corn Silk using Mixed Microbes

Lactobacillus fermentation improved the nutrient value and hypoglycemic activity of chickpea milk

Contact Info

Product

Resources

About