-
Characterization of a Hyaluronate Lyase from Variovorax sp. J25 Food Biotechnol. (IF 1.8) Pub Date : 2024-02-01 Masahiro Kurakake, Ryo Kawashima, Toshiki Kato, Masaya Ohta
Oligosaccharides produced by degradation of hyaluronan (HA) can be applied in functional foods. In this study, Variovorax sp. J25 with high secreted HA lyase activity (16.0 U/mL), was isolated from...
-
Perspective of Streptococcus thermophilus Strains as New Probiotics Derived from the Breast Milk of Indian Mothers Food Biotechnol. (IF 1.8) Pub Date : 2024-02-01 Harsha Nirvan, Manjit K. Selwal, Garima Deswal, Krishan Kumar Selwal
In this study, two lactic acid bacterial cultures were isolated from human milk, and their probiotic attributes were evaluated. The 16S rRNA technique confirmed that the isolates share close homolo...
-
Effect of Millet Polyphenol-Rich Extracts on Human Fecal Bacteria and Dextran Sulfate Sodium-Induced Human Intestinal Epithelial Cell Derangements Food Biotechnol. (IF 1.8) Pub Date : 2024-02-01 Ruchika Maurya, Chitrakshi Shandilya, Nimisha Raina, Anita Rawat, Kirti Devi, Sanjay Kumar Bhadada, Mahendra Bishnoi, Kanthi Kiran Kondepudi
There is a rejuvenated interest in functional food research on polyphenols due to their gut microbial modulation and capacity to alleviate clinical conditions. In this study, polyphenol-rich extrac...
-
Evolution of Kombucha Tea from Isolated Acetic Acid Bacteria, Lactic Acid Bacteria and Yeast in Single- and Mixed-Cultures: Characteristics, Bioactivities, Fermentation Performance and Kinetics Food Biotechnol. (IF 1.8) Pub Date : 2024-02-01 Nhu-Ngoc Nguyen, Quoc-Duy Nguyen
In this study, three microbial isolates from kombucha (Saccharomyces cerevisiae, Komagataeibacter saccharivorans, and Levilactobacillus brevis) were used as single- and mixed-inoculum to produce ko...
-
Genome-Based in silico Evaluation of the Biosafety and Probiotic Traits of Limosilactobacillus fermentum J23 Isolated from Artisanal Mexican Cheese Food Biotechnol. (IF 1.8) Pub Date : 2024-02-01 Cecilia Castro-López, José I. Méndez-Romero, Guillermo Pastor-Palacios, Ricardo Reyes-Díaz, Hugo S. Garcia, Belinda Vallejo-Cordoba, Aarón F. González-Córdova, Adrián Hernández-Mendoza
Comprehensive in silico analysis aimed to identify the genes involved in the biosafety and probiotic features of Limosilactobacillus fermentum J23 was performed. The strain had a single circular ch...
-
Isolation, Characterization and Therapeutic Evaluation of Lactic Acid Bacteria from Traditional and Non-Traditional Sources Food Biotechnol. (IF 1.8) Pub Date : 2023-11-14 Abigail Fernandes, Kanchanlata Tungare, Santosh Jathar, Swaraj Priyaranjan Kunal, Pamela Jha, Neetin Desai, Renitta Jobby
Probiotics from non-traditional sources (nondairy and non-intestinal) have better potential of surviving in the nondairy based foods that are required to overcome the limitations of dairy-based (tr...
-
Identification and Characterization of Lactic Acid Bacteria Isolated from Effluents Generated During Cassava Fermentation as Potential Candidates for Probiotics Food Biotechnol. (IF 1.8) Pub Date : 2023-11-14 Gafar B. Bamigbade, Jadesola F. O. Sanusi, Oluwaseun I. Oyelami, Olujimi M. Daniel, Bisirat O. Alimi, Kwame A. Ampofo, Shao-Quan Liu, Nagendra P. Shah, Mutamed Ayyash
Fermented cassava is obtained through fermentation process where the main role is played by various lactic acid bacteria (LAB), while the by-products (effluents) are discarded. The objective of thi...
-
Genetic Variability and Its Influence on the Fermentative Parameters of Kluyveromyces marxianus Food Biotechnol. (IF 1.8) Pub Date : 2023-11-14 F. J. Reyes-Sanchez, N. O. Soto-Cruz, J. A. Rojas-Contreras, J. López-Miranda, M. R. Kirchmayr, A. Gschaedler-Mathis, N. Urtiz Estrada, J. B. Paez-Lerma
This research aimed to compare the genetic profile by karyotypes of strains of K. marxianus from different regions in México. K. marxianus karyotypes were analyzed by pulsed-field gel electrophores...
-
Bioactivity of Pomegranate (Punica granatum L.) Peels Flour to Improve Probiotics Viability in Micro Co-Encapsulation by Ionic Gelation Food Biotechnol. (IF 1.8) Pub Date : 2023-11-14 Jorge L. Garrido-Cruz, Alfonso Totosaus, José A. Pérez-Alvarez, Edith Cortés-Barberena, M. Lourdes Pérez-Chabela
Important ingredients in the food industry, like dietary fiber as prebiotic, or polyphenols with antioxidant and antimicrobial activity, can be obtained from agro-industrial coproducts. In this res...
-
Isolation, Evaluation, and In-Vitro Characterization of Lactobacillus Isolated from Traditional Fermented Food Finger Millet (Eleusine coracana) Batter for Their Probiotic Attributes Food Biotechnol. (IF 1.8) Pub Date : 2023-11-14 Divyashree Shivakumar, Adithi Gunduraj, Marikunte Yanjarappa Sreenivasa
This study aimed to evaluate and characterize lactic acid bacteria for their probiotic attributes from traditional fermented food, Finger millet batter, and to explore the ability of probiotic lact...
-
Preclinical Safety Evaluation of Engineered Lactococcus lactis NZ3900 Biotherapeutics Using a 13-Week Repeated Dose Oral Toxicity Study in Rabbits Food Biotechnol. (IF 1.8) Pub Date : 2023-08-01 Mey Fann Lee, Yu Wen Chu, Chu Hui Chiang, Rong San Jiang, Wei Wen Lin, Nancy M. Wang
ABSTRACT Lactococcus lactis is one of the most important and safe microorganisms used in the dairy industry. Previously, we orally fed cholesterol-fed rabbits with recombinant Ling Zhi 8 (LZ8) protein from L. lactis NZ3900/pNZ8149 and showed anti-inflammatory effects during the development of fatty liver and atheroma. In order to generate a clinically effective oral immunotherapy for the treatment
-
Nutraceutical Augmentation of Soybean Products Using Microbial β-Glucosidases Food Biotechnol. (IF 1.8) Pub Date : 2023-08-01 Ravish Godse, Ram Kulkarni
ABSTRACT Soybean is a healthful legume in terms of the presence of bioactive isoflavones viz. genistein, daidzein, and glycetein apart from high protein and unsaturated fat content. Soy isoflavones have several biological activities such as anti-estrogenic, anti-oxidative, and anti-cancer properties. However, they are present in biologically inactive glycosidic forms in soybean and their biological
-
Fermentative Bioconversion of β-Glucoside Like Isoflavones is a Better Indicator of β-Glucoside Hydrolysing Capability in Probiotic Lactic Acid Bacteria (LAB) Due to the Predominant Phosphoglucosidase Activity Food Biotechnol. (IF 1.8) Pub Date : 2023-08-01 Sandeep Kumar, Minnu Sasi, Sweta Kumari, Navita Bansal, Rajeev Kaushik, Bharati Pandey, Anil Dahuja
ABSTRACT Isoflavones provide multiple health benefits, such as the potential for prevention of cancer and osteoporosis. Isoflavones are naturally present as β-glucosides, rendering them unavailable for uptake in the human gut. In the present study, an attempt was made to understand the mechanism of β-glucoside hydrolysis by probiotic microbes. Six major probiotic-type strains were screened for β-glucosidase
-
Effects of Mutating the Alanine Residue in the Consensus Pentapeptide on Biochemical and Structural Characteristics of Bacillus licheniformis Lipase Food Biotechnol. (IF 1.8) Pub Date : 2023-08-01 Junxin Zhao, Maomao Ma, Zheling Zeng, Dongman Wan, Xianghui Yan, Jiaheng Xia, Ping Yu, Deming Gong
ABSTRACT This study aimed to investigate the effect of mutating the consensus pentapeptide on the enzymatic properties and structural characteristics of Bacillus licheniformis lipase. Site-directed mutagenesis was used to construct mutants and then expressed in Escherichia coli BL21. After purification and enzyme activity analysis, only A75C and A75G retained activity. Compared to the wild-type lipase
-
Chemo-Enzymatically Modified Cereal Brans as a Modulator of Healthy Gut Bacteria: An In-Vitro and In-Vivo Study Food Biotechnol. (IF 1.8) Pub Date : 2023-08-01 Kirti Devi, Ruchika Maurya, Shivani Sharma, Sanjay Kumar Bhadada, Mahendra Bishnoi, Kanthi Kiran Kondepudi
ABSTRACT Finger millet, kodo millet, and rice bran were chemo-enzymatically modified, and their prebiotic potential was evaluated using in-vitro human fecal batch fermentation and in-vivo feeding to mice. Modified cereal bran (mCB) from finger millet, kodo millet, and rice bran contained 30%, 17%, and 24% higher content of dietary fiber compared to their respective native bran. Tannin, flavonoids,
-
Physicochemical and prebiotic properties of waxy rice flour modified by pullulanase Food Biotechnol. (IF 1.8) Pub Date : 2023-05-08 Taehee Lee, Ye–Eun Lee, Joongmin Shin, Yoon Hyuk Chang
ABSTRACT The purpose of this study was to elucidate the structural, physicochemical, prebiotic, and in-vitro digestibility properties of enzymatically modified waxy rice flour (EM_WRF). Waxy rice flour (WRF) was enzymatically modified with different concentrations of pullulanase (25, 50, and 75 NPUN per g of dry basis WRF). According to XRD analysis, the A-type XRD pattern of WRF was changed to a B+V-type
-
Fermentation technology enhances the nutritional quality of underutilized Bambara groundnut – a review Food Biotechnol. (IF 1.8) Pub Date : 2023-05-08 Ann Jo Tee, Yin Sze Lim, John M. Brameld, Festo Massawe, Tim Parr, Andrew M. Salter
ABSTRACT Bambara groundnut (BG) offers great potential for sustainable food and nutritional security in the face of a growing population and changing climate. However, its utilization remains restricted by the hard-to-cook phenomenon of seed and the presence of anti-nutritional factors (ANFs). Fermentation has been reported to enhance the nutritional value and reduce ANFs in leguminous seeds. The induced
-
Nature-derived ingredients as sustainable alternatives for tenderizing meat and meat products: an updated review Food Biotechnol. (IF 1.8) Pub Date : 2023-05-08 Emeka Godwin Anaduaka, Christian Chiazor Chibuogwu, Arinze Linus Ezugwu, Timothy Prince Chidike Ezeorba
ABSTRACT Tenderness is one of the most desirable meat qualities and a significant determinant of consumers’ preference. Estimating/achieving optimal tenderness are not straightforward because of their susceptibility to complex factors. Efforts toward fostering optimal tenderness in meat are called meat tenderization and can be categorized under physical, chemical, and biological approaches. While physical
-
Probiotic potential of lactic acid bacteria isolated from colostrum of 3 different mammals Food Biotechnol. (IF 1.8) Pub Date : 2023-05-08 Amal Dbeibia, Abdelkarim Mahdhi, Safa Jdidi, Khadijah A. Altammar, Tarek Zmanter, Ridha Mzoughi, Chédia Jabeur
ABSTRACT This study aimed to investigate the in vitro properties of lactic acid bacteria isolated from colostrum samples of goat, sheep and cow. Four isolates of lactic acid bacteria identified through 16S rDNA sequencing were screened for probiotic potential including their enzymatic activities (hemolytic, DNase activity, API ZYM profiling and tolerance to the gastrointestinal conditions), their antimicrobial
-
Tarhana Microbiota–Metabolome Relationships: An Integrative Analysis of Multi-Omics Data Food Biotechnol. (IF 1.8) Pub Date : 2023-05-08 Özlem Işık Doğan, Remziye Yılmaz
ABSTRACT Tarhana is a fermented cereal product in which other ingredients vary depending on the traditional regional formulation. We aimed to evaluate associated relationships between metabolites and microbiota of five different Tarhana recipes belonging to Isparta, Maraş, Bursa, Kastamonu, and Uşak regions by collecting 19 samples during their fermentation process. The microbiota was investigated
-
Probiotic and Cyanide Degrading Potentials of Pediococcus Pentosaceus and Pichia Exigua Isolated from Cassava Products Effluent Food Biotechnol. (IF 1.8) Pub Date : 2023-02-01 Kolawole Banwo, Janet Tosin Ojetunde, Titilayo Falade
ABSTRACT Cassava tubers contain high levels of cyanogenic glucosides that are toxic when consumed. Lactic acid bacteria and yeast from the effluent generated during the processing of cassava products were assessed for cyanide degradation and probiotic potentials. Pediococcus sp. OG08 and Pichia sp. OG4 had higher bile salt tolerance (p < 0.05) in 0.3 % bile salts (82.5 %,77.7 %) and 0.5 % bile salts
-
A Low-Cost Closed-Tube Method for Detection of Adulteration in Ground Meat Food Biotechnol. (IF 1.8) Pub Date : 2023-02-01 Sana Jafar, Fadia Waheed, Khalid Mahmood Anjum, Wasim Shehzad, Muhammad Imran
ABSTRACT The increased public concern about adulteration and mislabelling of meat products has fueled a need for the development of fast, reliable, and cost-effective species detection methods. Hence, we developed a high resolution melt analysis (HRMA) for the discrimination of meat species commonly used in the meat industry and their possible adulterants. A universal primer pair spanning a ⁓238 bp
-
Selective determination of lysine in mozzarella cheese using a novel potentiometric biosensor Food Biotechnol. (IF 1.8) Pub Date : 2023-02-01 Felipe Jadán Piedra, Cristian Rojas, Gisela Beatriz Latorre Castro, Pedro Maldonado Alvarado
ABSTRACT The analysis of lysine represents a significant cost for the relevant food industries. The use of an enzymatic sensor would allow the reduction of time and cost of this analysis. An enzymatic sensor using lysine -α- oxidase (LOx) with a soluble enzyme sensor in combination with an oxygen electrode was optimized in this study to determine the lysine content in mozzarella cheese. Selective determination
-
Diversity Analysis of Culturable Epiphytic Microbial Consortia of Table Grape Berry Surface Food Biotechnol. (IF 1.8) Pub Date : 2023-02-01 Yogita Ranade, Pranav Pathak, Madhura Chandrashekar, Sujoy Saha
ABSTRACT The health and yield of grapes are affected by the microorganisms associated with the grapevine. The diversity of microorganisms present on the wine grape varieties is well defined whereas, the information associated with the microorganisms of table grape varieties remains scarce. In the present study, culture-dependent method was used to isolate the microbes present on the surface of the
-
Site-Directed Mutagenesis of Bile Salt Hydrolase (BSH) from Lactobacillus plantarum B14 Confirms the Importance of the V58 and Y65 Amino Acids for Activity and Substrate Specificity Food Biotechnol. (IF 1.8) Pub Date : 2023-02-01 Mehmet Öztürk, Zekiye Kılıçsaymaz, Cansu Önal
ABSTRACT The bile acids (BAs) de-conjugation is catalyzed by bile salt hydrolase (BSH) enzyme, that is an intestinal bacterial product and a member of the cholylglycine hydrolase (CGH) family. De-conjugated BAs alter BA-mediated signaling pathways such as glucose metabolism, energy homeostasis and lipid absorption and this makes the BSH clinically important. However, BSHs from different sources have
-
Immunomodulatory effects of Bacillus subtilis-fermented soybean extract in mice Food Biotechnol. (IF 1.8) Pub Date : 2022-11-23 Md. Sekendar Ali, Biruk Tesfaye Birhanu, Eon-Bee Lee, Yixian Quah, Naila Boby, Kyoungho Suk, Sam-Pin Lee, Seung-Jin Lee, Seung-Chun Park
This study investigated the potential immunomodulatory effects of fermented soybean extract (FSE) in RAW264.7 cells and BALB/c mice. The expression of proinflammatory cytokines in RAW264.7 cells wa...
-
Anti-inflammatory, anti-lipogenesis, and anti-obesity benefits of fermented Aronia vinegar evaluated in 3T3-L1 cells and high-fat diet induced C57BL/6 mice Food Biotechnol. (IF 1.8) Pub Date : 2022-11-23 Jeong-Muk Lim, Yeo-Jin Yoo, Seong-Hyeon Lee, Tae-Hu Jang, Kamala-Kannan Seralathan, Eui-Yong Lee, Hyun-Jin Tae, Eun-Jung Yim, Do-Youn Jeong, Byung-Taek Oh
ABSTRACT This study evaluated the bioactivity and anti-obesity effects of Aronia vinegar (AV) prepared using Acetobacter pasterurianus SRCM 101341. AV had higher ABTS and DPPH radical scavenging activity (92.16 and 93.80%) compared with commercial vinegar (CV). Total polyphenol, flavonoid, and anthocyanin contents in the AV were 15.06 mg GAE/mL, 2.85 mg QE/mL, and 7.59 mg C3GE/L, respectively. RAW
-
Bile salt deconjugation and in-vitro cholesterol-lowering ability of probiotic bacteria isolated from buttermilk Food Biotechnol. (IF 1.8) Pub Date : 2022-11-23 Hiren A. Dhameliya, Vasudev R. Thakkar, R. B. Subramanian
ABSTRACT Hypercholesterolemia prevalence is increasing in most countries and it increases the risk of microvascular and cardiovascular diseases. Currently available treatments include the use of statins, fibrates, and bile acid sequesters. These treatments carry a risk of severe side effects on the host. Probiotics are well documented for their cholesterol-lowering abilities. The present study has
-
Prebiotic potential of Puçá and Gabiroba fruit by-products from Cerrado Savannah Food Biotechnol. (IF 1.8) Pub Date : 2022-11-23 Jéssica Pereira Barbosa, Marcos dos Santos Lima, Patrícia Amaral Souza Tette
ABSTRACT This study investigated the prebiotic potential of by-products from Puçá (Mouriri elliptica Mart) and Gabiroba (Campomanesia adamantium (Cambess.) O. Berg) (PBP and GBP). The fermentative capacity of Lactobacillus acidophilus LA-05, Lacticaseibacillus casei L-26, and Bifidobacterium animalis subsp. lactis BB-12 was evaluated on PBP and GBP extracts. Their prebiotic activity scores were evaluated
-
The Probiotic Biosurfactant From Levilactobacillus brevis Strain F20 Isolated from a Diary Product with Potential Food Applications Food Biotechnol. (IF 1.8) Pub Date : 2022-11-23 Fatemeh Soleiman Meiguni, Somaye Imanparast, Fatemeh Salimi, Fahimeh Nemati
ABSTRACT In recent years, probiotic bacteria have received considerable attention for biosurfactant (BS) production. In the current study, 80 bacteria were isolated from 70 dairy samples. F20 isolate was selected based on probiotic tests and identified by 16S rRNA method as Levilactobacillus brevis and introduced as valuable candidate for producing biosurfactant. The results of optimization by Central
-
Penicillium sp. Cis16 improves soluble dietary fiber content in citrus dregs fermentation Food Biotechnol. (IF 1.8) Pub Date : 2022-07-03 Mingzhe Wang, Wanyi Zhou, Ying Yang, Jianrong Xing, Yuqing Lin
ABSTRACT Producing dietary fiber products containing soluble dietary fiber (SDF) content higher than 30% that is both physiologically beneficial and nutritionally balanced is challenging. A filamentous fungus from moldy citrus fruit was previously isolated and identified as Penicillium sp. Cis16 whose fermentation broth confirmed to have no acute toxicity in this study. Initial experiments showed that
-
Technological and beneficial features of lactic acid bacteria isolated from Boza A cereal-based fermented beverage Food Biotechnol. (IF 1.8) Pub Date : 2022-07-03 Merve Bozdemir, Tuncay Gümüş, Deniz Damla Altan Kamer
ABSTRACT Limosilactobacillus fermentum M3F, Levilactobacillus brevis M18F, Leuconostoc citreum M26F, Lactobacillus pentosus M7F, Lactiplantibacillus plantarum M15F, Leuconostoc lactis M31F, Lactococcus lactis M2F, and Lacticaseibacillus paracasei M32F were isolated from Boza samples produced in Turkey. The technological and beneficial features of the bacterial isolates were then evaluated. L. pentosus
-
Screening for probiotic attributes of lactic acid bacteria isolated from human milk and evaluation of their anti-diabetic potentials Food Biotechnol. (IF 1.8) Pub Date : 2022-07-03 Manoj Kumar, Sukumaran Karthika, Nair Anjitha, Perumal Varalakshmi, Balasubramaniem Ashokkumar
ABSTRACT Lactic acid bacteria (LAB) have gained much attention recently due to their probiotic attributes with anti-ACE and anti-glycation potentials targeting management of diabetes. This study was designed to isolate LAB from human milk and to evaluate their potential for inhibitory activities on ACE and AGEs formation using in vitro assay models. Among 12 LAB isolates, many strains exhibited strong
-
Phytochemical profiles and antioxidant activity of fermented barley with Lactiplantibacillus plantarum dy-1 Food Biotechnol. (IF 1.8) Pub Date : 2022-07-03 Yansheng Zhao, Xuemei Wu, Chao Wu, Ranhui Meng, Yaoguang Gu, Xiang Xiao
ABSTRACT The phytochemical profiles of fermented barley with Lactiplantibacillus plantarum dy-1 (LFBE) and its antioxidant activity were investigated. Nine components including cinnamaldehyde, homovanillic acid, coumalic acid, quercetin, docosahexaenoic acid methyl ester, gallic acid, cafestol, 6-hydroxycaproic acid, and indole-3-lactic acid were identified by HPLC-MS/MS and evaluated as potential
-
Development of therapeutic or prophylactic recombinant Lactococcus lactis NZ9000-fermented milk with KRAS mimotope Food Biotechnol. (IF 1.8) Pub Date : 2022-07-03 Shi-Yie Tan, Yu-Hsuan How, Pui-Yan Siak, Liew-Phing Pui, Lionel Lian-Aun In
ABSTRACT Milk is a common carrier for live cultures due to its abundant nutrients. Accumulating evidence has shown the efficacy of live culture as a vector to deliver drugs. This study aimed to develop recombinant Lactococcus lactis NZ9000-fermented milk expressing KRAS-139A-TTD mimotope. The fermentation conditions were optimized with inoculum concentration (6.4, 7, 8 log10 CFU/mL), temperature (22–25
-
Screening of the AhR- and Nrf2-linked transcriptional activities of some cruciferous vegetables and nuts in human intestinal epithelial cells as foods containing endogenous AhR ligand precursors Food Biotechnol. (IF 1.8) Pub Date : 2022-04-04 Gamze Toydemir
ABSTRACT Cruciferous vegetables and nuts are rich in indole-3-carbinol (I3C) and L-tryptophan (L-Trp), respectively, which can be converted upon ingestion into AhR ligands. Activation of AhR by dietary ligands contributes to unlocking its therapeutic potential in gastrointestinal homeostasis. In this study, some cruciferous vegetables (cabbage (red and white), cauliflower) and nuts (sunflower seed
-
The fermented soy whey produced by a combined lactic acid bacteria starter shows improved flavor and the function in alleviating dextran sulphate sodium induced colitis in mice Food Biotechnol. (IF 1.8) Pub Date : 2022-04-04 Yang Zhang, Yueyu Gao, Meng Wang, Lei Shi, Yuan Liu, Chunxiao Yan, Jinju Wang, Hungwe Justice Meluleki, Weitao Geng, Yanping Wang
ABSTRACT In this study, Lactiplantibacillus plantarum BC299, Lactobacillus delbrueckii subsp. bulgaricus 717 and Streptococcus thermophilus 176 were used as combined starter cultures to produce a fermented soy whey beverage. The results showed that the fermentation of the combined starter cultures increased the content of lactic acid, acetic acid, succinic acid, and malic acid, while decreased the
-
Metabolic flux analysis of the effect of carbon dioxide top pressure on acetyl coenzyme A and ester production by Saccharomyces cerevisiae Food Biotechnol. (IF 1.8) Pub Date : 2022-04-04 Dongsheng Yang, Yasheng Wang
ABSTRACT Carbon dioxide can affect the growth of beer yeast, the production of acetyl-CoA and the synthesis of esters. Through the analysis of metabolic flux, the influence of CO2 top pressure application on the flow direction of carbon metabolism in beer fermentation and the key sites of its action, especially the flow direction of the substrate acetyl-CoA, were studied. It was found that the CO2
-
Isolation and identification of thrombin-inhibiting peptides derived from soybean protein Food Biotechnol. (IF 1.8) Pub Date : 2022-04-04 Ru Xu, Yanbo Huang, Yi Hou, Song-Qing Hu
ABSTRACT The aim of this study was preparation of a soybean protein hydrolyzate with thrombin inhibitory activity and isolation, identification, and characterization of the active peptides from the hydrolyzate. In this study, a soybean protein hydrolyzate with the thrombin inhibiting IC50 value of 2.78 mg/mL was prepared under the improved pepsin hydrolysis condition, which exhibited the highest thrombin
-
Evaluation of microbial diversity of Jiangshui from the Ningxia Hui autonomous region in China Food Biotechnol. (IF 1.8) Pub Date : 2022-04-04 Puyu Li, Ning Ju, Shengzhuo Zhang, Yuanyuan Wang, Yulong Luo
ABSTRACT Jiangshui is a traditional spontaneously fermented food in Northwest China; however, there is a lack of relevant documentation of Jiangshui from the Ningxia Hui Autonomous Region (NHAR), which is an important region in Northwest China. This study used the MIDI microbial identification system (MIDI MIS) and found that bacteria accounted for the highest proportion in NHAR Jiangshui and further
-
Production and purification of nattokinase from Bacillus subtilis Food Biotechnol. (IF 1.8) Pub Date : 2022-01-09 Nguyen Hoang Minh, Huynh Thi Quynh Trang, Tran Bao Van, Nguyen Hoang Loc
ABSTRACT The present study is focused on the production and purification of nattokinase, a fibrinolytic protease, from B. subtilis TH9 (NatTH9) based on an aqueous two-phase system (ATPS) technique. The results showed that the optimal ATPS for NatTH9 recovery was 20% (w/v) polyethylene glycol 6000 and 15% (w/v) potassium phosphate at pH 8. The partitioning coefficient, the partitioning yield, and the
-
Clonal selection of wine yeasts with differential adsorption activities towards phenolics and ochratoxin A Food Biotechnol. (IF 1.8) Pub Date : 2022-01-09 Andrea Caridi, Rossana Sidari, Andrea Pulvirenti, Giuseppe Blaiotta, Alberto Ritieni
ABSTRACT To design a rapid, simple, and low-cost procedure for yeast selection with differential adsorption activities toward phenolics and ochratoxin A, 284 yeast strains were screened. This was done by evaluating the type of growth during grape must fermentation, acetic acid production on Chalk agar, H2S production on BiGGY agar, and spore-formation on acetate agar. After that initial step, 84 strains
-
Improvement of prebiotic activity of guava purée by-products through cellulase treatment Food Biotechnol. (IF 1.8) Pub Date : 2022-01-09 Ying Ping Chang, Wei Yik Wee, Kah Wai Wan, Kah Mun Loh, Kok Chang Lee
ABSTRACT The effects of cellulase treatment on the prebiotic activity and structural properties of by-products from guava (Psidium guajava L.) purée processing was investigated focusing on Refiner (the seed-rich fraction), siever (the peel-rich fraction), and decanter (the pulp-rich fraction). After cellulase treatment, each by-product was separated into ethanolic extract (EEC) and alcohol insoluble
-
Isolation and selection of fructose-consuming lactic acid bacteria associated with coffee bean fermentation Food Biotechnol. (IF 1.8) Pub Date : 2022-01-09 Ana Caroline de Oliveira Junqueira, Gilberto Vinícius de Melo Pereira, Jéssica Aparecida Viesser, Dão Pedro de Carvalho Neto, Lana Bazan Peters Querne, Carlos Ricardo Soccol
ABSTRACT The discrepancy between glucose over fructose metabolism during coffee fermentation can delay the drying process and stimulate the development of undesirable microorganisms. In this study, 26 lactic acid bacteria (LAB) isolated from laboratory-scale coffee fermentation were screened for their capacity to preferentially consume fructose over glucose and identified by 16S rDNA sequencing. Ten
-
Selection of indigenous Lacticaseibacillus paracasei CD 4 for production of gluten-free traditional fermented product Bhaturu Food Biotechnol. (IF 1.8) Pub Date : 2022-01-09 Kritika Sharma, Sarita Bhawanani, Deepak Sharma, Gunjan Goel
ABSTRACT Celiac disease is an autoimmune disorder triggered by immune-toxic peptides generated through incomplete hydrolysis of wheat gluten. This study reports the screening of potential probiotic strains to hydrolyze wheat gluten. The selected strain was used in the production of gluten-free traditional fermented and fried bread, Bhaturu. Lacticaseibacillus paracasei CD4 and Limosilactobacillus gastricus
-
Perspectives of bovine and human milk exosomics as health biomarkers for advancing systemic therapeutic potential Food Biotechnol. (IF 1.8) Pub Date : 2021-10-12 Sudarshan Mahala, Sweta Rai, Akansha Singh, Arnav Mehrotra, Hari Om Pandey, Amit Kumar
ABSTRACT The epithelial cells of the mammary gland secrete extracellular nanovesicles known as exosomes that carry and protect microRNAs and other various signaling biomolecules. Milk exosomes are stable during processing and remain protected from digestion in the gastrointestinal tract in order to reach specific target cells including peripheral tissues by crossing biological barriers. Milk exosomal
-
Construction of Aspergillus Oryzae food-grade expression system based on auxotrophic markers Food Biotechnol. (IF 1.8) Pub Date : 2021-10-12 Yihan Qin, Caixia Zhou, Weiqiong Jin, Huipeng Yao, Hui Chen, Yujun Wan, Yirong Xiao, Zizhong Tang, Zhi Shan, Tongliang Bu, Hong Chen
ABSTRACT Aspergillus oryzae is an ideal host for expressing heterologous and homologous genes. Due to the risk of antibiotics to food safety, it is banned for use in resistance screening with food-grade expression system. Therefore there merit and value in exploring the use of Aspergillus oryzae food-grade expression system based on auxotrophic markers. In this study uridine/uracil auxotrophic strains
-
Biopreservation of yogurt against fungal spoilage using cell-free supernatant of Lactiplantibacillus pentosus 22B and characterization of its antifungal compounds Food Biotechnol. (IF 1.8) Pub Date : 2021-10-12 Tarik Lakhlifi, Ikram Es-Sbata, Samia Eloirdi, Lamya El Aamri, Rachid Zouhair, Abdelhaq Belhaj
ABSTRACT The use of lactic acid bacteria (LAB) as biopreservatives to control fungal spoilage in food is a promising strategy in terms of natural food preservation. In this study, 300 LAB were isolated from different sources and screened for antifungal activity in vitro against 9 spoilage fungi. Moreover, the most active strain Lactiplantibacillus pentosus 22B was utilized in yogurt as a biopreservative
-
Transcriptional analysis of the response of nectarine fruit to low-temperature stress in cold storage Food Biotechnol. (IF 1.8) Pub Date : 2021-10-12 Yang Gao, Xuan Jiao, Zhen-feng Gao, Zhi-hong Feng, Li-Ping Hao
ABSTRACT Nectarine (Prunus persica var. nectarina) is a sub-tropical fruit tree with strong cold sensitivity. In this study, flesh of nectarine (Shuguang) was used to determine the difference in transcriptional data before and after chilling injury under storage. In addition, genes responses involved in nectarine acclimation to cold stress were also explored. Results of the current study showed that
-
16S rRNA metagenomic analysis reveals significant changes of microbial compositions during fermentation from ewe milk to doogh with antimicrobial activity Food Biotechnol. (IF 1.8) Pub Date : 2021-06-13 Nafiseh Davati, Shohreh Hesami
ABSTRACT The consumption of locally produced organic foods has become a popular trend in those seeking better health through diet. Despite their proposed health benefits, there are concerns regarding the safety of these foods, as they may contain pathogens due to poor hygienic conditions during production. This study aimed to explore the microbial inhibitory effects of ewe milk, yogurt, and doogh prepared
-
Nutritional profile and antioxidant capacities of fermented millet and sorghum gruels using lactic acid bacteria and yeasts Food Biotechnol. (IF 1.8) Pub Date : 2021-06-25 Kolawole Banwo, Faith Chinasa Asogwa, Omotade Richard Ogunremi, Adekemi Adesulu-Dahunsi, Abiodun Sanni
ABSTRACT Predominant lactic acid bacteria and yeasts isolated during the spontaneous fermentation of millet and sorghum were investigated for technological characteristics and food safety. Nutritional profile and antioxidant capacities were monitored. The pH reduced in both malted millet and sorghum slurries to 3.31 and 3.45 respectively. Lactobacillus fermentum KL4, Lb. plantarum MOBL1, Candida tropicalis
-
Isothermal amplification assay for visual on-site detection of Staphylococcus aureus in Chevon Food Biotechnol. (IF 1.8) Pub Date : 2021-06-14 Govindarajan Bhuvana Priya, Ravi Kant Agrawal, Arockiasamy Arun Prince Milton, Sanjod Kumar Mendiratta, Bhoj Raj Singh, Deepak Kumar, Madhu Mishra, Ravi Kumar Gandham
ABSTRACT The ability to rapidly detect pathogens in food is important from public health and food safety reasons. Traditional culture-based detection methods tend to be laborious, time consuming, technically demanding and may be limited due to their low sensitivity. Rapid detection methods for foodborne pathogens should be specific and sensitive to detect pathogens in low numbers. Sensitivity is important
-
Parameters for proteolysis of β-lactoglobulin derived from cheese whey Food Biotechnol. (IF 1.8) Pub Date : 2021-06-23 Elena I. Melnikova, Ekaterina V. Bogdanova
ABSTRACT Owing to the shortage of raw milk in Russia, a rational method for processing secondary raw materials, such as whey, is essential. More than 50% of milk solids and 80% of whey proteins with high bioavailability pass into whey from milk. However, allergenicity is a limiting factor for its application in food technologies. This study aimed to select enzymes and optimize the bioconversion of
-
Yeast engineering technologies and their applications to the food industry Food Biotechnol. (IF 1.8) Pub Date : 2021-08-06
ABSTRACT Yeast is a fungus that is widely applied in the food industry to produce yeast-raised bread and fermented alcoholic beverages, sausages, and dairy products. The growth and applications of yeast strains are affected by physicochemical factors, such as temperature, pH, and osmotic pressure. Mutagenesis, protoplast fusion, hybridization, genome shuffling, and structural synthetic biotechnology
-
Comparative transcriptome analysis of virulence genes of enterohemorrhagic Escherichia coli O157:H7 to acid stress Food Biotechnol. (IF 1.8) Pub Date : 2021-04-18 Xiaowei Zhang, Donggen Zhou, Hong Bai, Qijun Liu, Xing-Long Xiao, Yi-Gang Yu
ABSTRACT Enterohaemorrhagic Escherichia coli (EHEC) O157:H7 mounts specific acid-resistance systems against acid stress, making it more difficult to eradicate in food industry. To date, RNAseq-based analysis focusing on the virulence factors within an acidic environment is restricted to asmall part of virulence gene clusters. In this study E.coli O157:H7 survived HCl stress at pH 3.0 for up to 1 h
-
Docosahexaenoic acid production by Schizochytrium sp.: review and prospect Food Biotechnol. (IF 1.8) Pub Date : 2021-04-15 Qing Wang, Wei Han, Wenbiao Jin, Shuhong Gao, Xu Zhou
ABSTRACT Docosahexaenoic acid (DHA) is one of the essential polyunsaturated fatty acids required for human health. Recently Schizochytrium sp. has become an ideal microorganism for the industrial production of DHA due to its advantages of easy cultivation, fast growth rate, simple fatty acid composition and high DHA content. This review focuses on the new progress about DHA extraction from Schizochytrium
-
Evaluating the potential of Bacillus subtilis fermented okara as a functional food ingredient through in vitro digestion and fermentation Food Biotechnol. (IF 1.8) Pub Date : 2021-04-13 Wai Kit Mok, Yong Xing Tan, Wei Ning Chen
ABSTRACT In this study, in vitro digestion and fermentation was employed to simulate the consumption of fermented okara and hence, evaluate its potential as a functional food ingredient. This is to develop a method of utilizing okara without producing secondary waste. Fermentation increased the amount of soluble dietary fiber by 187%. Bioaccessibility of amino acids, fatty acids, and vitamin K2 MK-7
-
A novel strain of Yarrowia phangngaensis producing a multienzyme complex; a source of enzyme additives for baking high cassava-wheat composite bread Food Biotechnol. (IF 1.8) Pub Date : 2021-04-30 Tochukwu N. T. Nwagu, Chidimma Osilo, Maureen N. Arinze, Gloria N. Okpala, Onyetugo C. Amadi, Ifeanyi A. Ndubuisi, Bartholomew Okolo, Anene Moneke, Reginald Agu
ABSTRACT The current research focused on the isolation of a yeast strain possessing an enzyme complex for use in baking high quality, high cassava-wheat composite bread. Yeast isolates were obtained from soil, fruit and wine samples and screened for the ability to synthesize lipase, cellulase, xylanase, pectinase, amylase and protease. Enzyme cocktails from four selected isolates were used for baking
-
The production of collagen type I hydrolyzate derived from tilapia (Oreochromis sp.) skin using thermoase PC10F and its in silico analysis Food Biotechnol. (IF 1.8) Pub Date : 2021-01-28 Khairul Faizal Pa’ee, Nadia Razali, Shahrul R. Sarbini, Suganya Nair Ramonaran Nair, Kelly Yong Tau Len, Norfahana Abd-Talib
ABSTRACT The main focus of this study was to produce the angiotensin-I converting enzyme (ACE) inhibitory peptides from collagen type I using new combination of Thermoase PC10F and tilapia skin as a protein collagen source. In silico evaluation of amino acids profile of collagen type I, ACE-inhibitory peptides and sensory profile of the hydrolyzate were performed using Protparam and BIOPEP, respectively
-
A comprehensive review on vanillin: its microbial synthesis, isolation and recovery Food Biotechnol. (IF 1.8) Pub Date : 2021-01-28 Veena Paul, Dinesh Chandra Rai, Ramyaa Lakshmi T.S, Suresh Kumar Srivastava, Abhishek Dutt Tripathi
ABSTRACT Vanillin is an extensively used flavor compound valuable in the food and pharmaceutical industries. Vanillin flavoring compound is present as natural, synthetic, and biotechnologically generated. The food safety authorities contemplate biotechnologically-derived vanillin as nature-identical vanillin. This review endeavors to present an overview of the microbial approach for vanillin production