Optimization of Solid-State Fermentation with Lactobacillus brevis and Aspergillus oryzae for Trypsin Inhibitor Degradation in Soybean Meal

The aim of the present study was to optimize trypsin inhibitor degradation in soybean meal by solid-state fermentation （SSF） with Lactobacillus brevis and Aspergillus oryzae, and to determine the effect of SSF on phytic acid, crude protein, crude fat, and amino acid profile. Response surface methodology （RSM） with Box-Behnken design was used to optimize SSF. The optimal conditions derived from RSM for L. brevis fermentation were： pH=5. 1; inoculum size=10%; duration=72 h; substrate to water ratio=1.5. The minimum content of trypsin inhibitors was 6.4 mg g^-1 dry matter. The optimal conditions derived from RSM for A. oryzae fermentation were： substrate to water ratio= 0.8 1; inoculum size=4%; duration=120 h. The minimum content of trypsin inhibitors was 1.6 mg g^-1 dry matter. Both L. brevis and A. oryzae decreased trypsin inhibitors dramatically （57.1 and 89.2% respectively）. L. brevis fermentation did not affect phytic acid （0.4%） and crude fat （5.2%） considerably, whereas A. oryzae fermentation degraded phytic acid （34.8%） and crude fat （22.0%） contents to a certain extent. Crude protein content was increased after both fermentation （6.4 and 12.9% for L. brevis and A. oryzae respectively）. Urease activity was reduced greatly （83.3 and 58.3% for L. brevis and A. oryzae respectively）. In conclusion, SSF with A. oryzae and L. brevis reduced trypsin inhibitor content and modified major macronutrients in soybean meal.

Lactic Acid Fermentation from Coffee Ground Waste Hydrolysate by Lactobacillus rhamnosus

Lactic acid is an important organic acid that is widely used in the food,pharmaceutical,and cosmetic industries.Lactic acid was produced from coffee ground waste which contains fermentable sugars and is increasingly generated from our daily dietary life.Among 114 strains of Lactobacillus species,Lactobacillus rhamnosus ATCC 10863 was selected for the production of lactic acid from coffee ground waste.Through alkali pretreatment and saccharification,cellulose and hemicellulose in coffee ground waste were converted into fermentable sugars.Pretreatment experiments were conducted at various alkali solution,concentrations,and times.Alkali pretreatment with 35 g/L of KOH at 121oC for 60 min,the highest concentration of fermentable sugars was produced.The optimum concentration of Viscozyme L was 2%when saccharification was proceeded at 55oC for 7 days.The productivity of lactic acid fermentation was the highest(0.59 g/L/h)at 100 g of coffee ground waste(1x concentration),whereas the lactic acid concentration was the highest at 600 g of coffee ground waste(6x concentration).As the concentration of coffee ground increased,the lactic acid concentration was also increased,however,the amount was not proportional to the coffee ground waste used.In this study,it was found that coffee ground waste could be used as a culture medium for Lactobacillus rhamnosus ATCC 10863 through pretreatment and saccharification for the production of lactic acid.

Effects of Anti—Caries Antibodies on Lactobacillus GG in Its Fermentation and Storage Periods

Objective To investigate how antibodies influence the fermentation of Lactobacillus GG and how Lactobacillus GG influences the biological properties of antibodies during the fermentation and storage periods. Methods Anti-caries immune colostrum powder (IP) and control colostrum powder (CP), skimmed milk powder (SP) at concentrations of 1%, 2.5%, 5% and 10% (w/v) were added to MRS and 50mM Hepes buffer system was used in the milk, the growth curves of Lactobacillus GG including viable cells, lactic acid concentatrion and pH, and also the titer of specific antibodies were determined during the fermentation and storage periods. Results In MRS, SP could improve the growth of Lactobacillus GG in all periods of fermentation, especially at the concentrations of 5% and 10%. CP at the concentrations of 1% and 2.5% had a good initial velocity at the beginning and CP (1%, 2.5%, 5%, 10%) in all the groups could reach a high viable cell concentration at the end of fermentation, which suggested that there were some growth factors for Lactobacillus GG in CP overcoming the inhibition of unspecific antibodies. IP at 1%, 2.5%, 5% and 10% could inhibit the growth of Lactobacillus GG in all the fermentation periods, the critical concentration point was between 2.5%-5%, and there was a competition between growth factors and the inhibition of specific antibodies. In pasteurized milk, the influence of Hepes could help the fermentation start quickly and reach the log phase earlier than in the control group; however, when combined with 5% IP, the growth of Lactobacillus GG was strongly inhibited during all the fermentation periods. The fermentation of Lactobacillus GG had no significant effect on the titer change of anti-caries antibodies during the fermentation and storage periods. Conclusion SP and CP is beneficial to the growth of Lactobacillus GG in MRS, whereas there is a competition between growth factors and the inhibition of specific antibodies to the growth of Lactobacillus GG, the critical concentration of IP is 2.5%-5%. Hepes could influence the titer of antibodies through buffering Ph, thus influence the fermentation of . Lactobacillus GG. The fermentation of Lactobacillus GG with IP or CP could be used for the development of functionally fermented immune milk in the future.

The Control of Lactobacillus sp.by Extracellular Compound Produced by Pseudomonas aeruginosa in the Fermentation Process of Fuel Ethanol Industry in Brazil

This work evaluated the effect of secondary bacterial metabolites produced by Pseudomonas sp LV strain in control of Lactobacillus sp. population in the microcosm of the vat during ethanol fermentation. The fraction F4 produced by Pseudomonas aeruginosa was extracted with dichloromethane and fractionating by vacuum liquid chromatography obtained in a methanol phase. The evaluation of antibiotic activity of F4 fraction mixed or not with sulphuric acid and Kamoram?. The antibiotic activity of F4 fraction was determined as well as the fermentation efficiency. Also was determined yeast cell viability, budding formation, the viability of budding cells, and number of populations of Saccharomyces cerevisiae and Lactobacillus sp. The results showed that the F4 fraction had high selective antibiotic activity against Lactobacillus sp. but not for S. cerevisae, and no inhibitory effect was observed in the fermentation process by yeast. Also F4 fraction decreased flocculation and foam formation. The F4 has an antibiotic activity against Lactobacillus sp. and should be used as an alternative to control bacteria contamination and foam and flocculation formation in the fuel ethanol fermentation process. The F4 fraction could reduce the use of antibiotics in the control of Lactobacillus sp. population during the fuel ethanol production.

Formula Screening of Low-Cost Lactobacillus Suspension and Its Fermentation Effects

[ Objective] The research aimed to study the low-cost medium instead of MRS to produce lactobacillus suspension and to provide a theoretical basis for the large-scale production of stalk fermented by lactobacillus. [ Method] Different concentrations of glucose and sodium chloride were added into the cooking liquor of maize flour, and lactobacillus was inoculated to ferment the stalk. The changes of pH were measured and compared with MRS medium. The optimum low-cost medium for producing lactobacillus and fermenting stalk was selected to ferment stalk. And the feeding experiment of cattle was made with fermented stalk and unfermented stalk to study the consumption quantity of different kinds of feeds. [ Resuit] The changes of pH in cornmeal and MRS media had the same tendency, but the decrease of pH in cornmeal medium was faster. The consumed quantity of fermented stalk feed was larger than that of unfermented feeds. [ Conclusion] Cornmeal medium can be used instead of MRS to produce lactobacillus and the production cost decreased more than 80%.

Effects of Addition of Lactobacillus plantarum and Enterococcus faecium Inoculants to High-Nitrogen Fertilized Timothy (Phleum pratense L.) on Fermentation, Nutritive Value, and Feed Intake of Silage

The objective of this study was to examine the effects of addition of inoculant to high-nitrogen (N) fertilized timothy on fermentation, nutritive value, and feed intake of silage. The silage of timothy cultivated with a N fertilizer rate at two levels (high level (H), standard level (S)) was prepared with (SI, HI) or without (SC, HC) an inoculants. The CP content of H increased by 38 g&middotkg-1 DM compared with that of S, and the WSC and ADF contents decreased compared with those of S. Regarding the fermentation of silage, the pH and NH3-N ratio was significantly lower in the silage with inoculant (SI and HI), showing improvement of the fermentation compared with those of the silage without the addition (SC and HC). The CP content was significantly higher in HC and HI than in SC and SI, and the NDF content was the lowest in HI among the four treatments. The CP digestibility of HC and HI was significantly higher than those of SC and SI. The EE digestibility of SI was significantly higher than that of SC, and that of HI was significantly higher than that of HC. The DCP contents were significantly higher in HC and HI than in SC and SI. The TDN content was the lowest in SC and highest in HI. The DCP intakes of HC and HI were significantly higher than those of SC and SI. When the N fertilizer rate was increased, the DCP content and DCP intake of the silage increased, and the addition of inoculant improved the fermentation and increased the TDN content.

Lactobacillus fermentum as a new inhibitor to control advanced glycation end-product formation during vinegar fermentation

The inhibitory activity of lactic acid bacteria(LAB)toward advanced glycation end-products(AGEs)during vinegar fermentation was studied,and its relationships with the substrate consumption,antioxidant capacity,total phenolic content,total flavonoid compounds,α-glucosidase,andα-amylase activity inhibition were evaluated.The vinegar was made from rice powder flour by liquid-state fermentation(LSF).The selected LAB strains were separately co-cultivated with Saccharomyces cerevisiae and Acetobacter pasteurianus 1.41 in alcoholic and acetic acid fermentation,respectively.Among 3 strains,Lactobacillus fermentum showed the strongest inhibitory effect on the formation of total fluorescent AGEs and carboxymethyl lysine(CML)/carboxyethyl lysine(CEL)in the fermentation process.The corresponding mechanisms included the acceleration of substrate consumtion,improvement of antioxidant activities,and inhibition ofα-glucosidase andα-amylase.In addition,the fluorescent AGEs and the CML/CEL were negatively correlated with the antioxidant activities,while theα-glucosidase andα-amylase activities were positively correlated with the total phenols and total flavonoids.Moreover,the variety of main flavor compounds increased,including esters,alcohols,phenols and acids.The results of the study support the potential use of screened LAB strains to inhibit the formation of fluorescent AGEs,CML and CEL on fermented products and in the food processing industry,without associated risks to consumers.

Structure and immunomodulatory activity of Lentinus edodes polysaccharides modified by probiotic fermentation

Plant-based fermentations provide an untapped source for novel biotechnological applications.In this study,a probiotic named Lactobacillus fermentum 21828 was introduced to ferment Lentinus edodes.Polysaccharides were extracted from fermented and non-fermented L.edodes and purified via DEAE-52 and Sephadex G-100.The components designated F-LEP-2a and NF-LEP-2a were analyzed by FT-IR,HPGPC,HPAEC,SEM,GC-MS and NMR.The results revealed that probiotic fermentation increased the molecular weight from 1.16×10^(4) Da to 1.87×10^(4) Da and altered the proportions of glucose,galactose and mannose,in which glucose increased from 45.94%to 48.16%.Methylation analysis and NMR spectra indicated that F-LEP-2a and NF-LEP-2a had similar linkage patterns.Furthermore,their immunomodulatory activities were evaluated with immunosuppressive mice.NF-LEP and F-LEP improved immune organ indices,immunoglobulin(Ig G and Ig M)and cytokines concentrations;restored the antioxidation capacity of liver;and maintained the balance of gut microbiota.F-LEP displayed better moderating effects on the spleen index,immunoglobulin,cytokines and the diversity of gut microbiota than NF-LEP(200,400 mg/kg).Our study provides an efficient and environment-friendly way for the structural modification of polysaccharides,which helps to enhance their biological activity and promote their wide application in food,medicine and other fields.

Microbial metabolic interaction in fermentation ecosystem and cooperation in flavor compounds formation of Chinese cereal vinegar

Shanxi aged vinegar(SAV)is a famous cereal vinegar in China,which is produced through a solid-state fermentation where diverse microbes spontaneously and complex interactions occur.Here,combined with the metatranscriptomics,the microbial co-occurrence network was constructed,indicating that Lactobacillus,Acetobacter and Pediococcus are the most critical genera to maintain the fermentation stability.Based on an extensive collection of 264 relevant literatures,a transport network containing 2271 reactions between microorganisms and compounds was constructed,showing that glucose(84%of all species),fructose(67%)and maltose(67%)are the most frequently utilized substrates while lactic acid(64%),acetic acid(45%)are the most frequently occurring metabolites.Specifically,the metabolic influence of species pairs was calculated using a mathematical calculation model and the metabolic influence network was constructed.The topology properties analysis found that Lactobacillus was the key role with robust metabolic control of vinegar fermentation ecosystem and acetic acid and lactic acid were the main metabolites with feedback regulation in microbial metabolism of SAV.Furthermore,systematic coordination of positive and negative impacts was proved to be inevitable to form flavor compounds and maintain a natural microbial ecosystem.This study provides a new perspective for understanding microbial interactions in fermented food.

Degradation of glucosinolates in rapeseed meal by Lactobacillus delbrueckii and Bacillus subtilis

Lactobacillus delbrueckii and Bacillus subtilis were employed as a new combination of strains to treat rapeseed meal by solid-state fermentation,aiming to efficiently degrade the glucosinolates,which are the main toxin in the meal.Single-factor tests and Response surface methodology(RSM)were used to optimize the fermentation parameters.Under the optimum fermentation parameters of 15%total injection volume of the mixture of Lactobacillus delbrueckii and Bacillus subtilis with a ratio of 2:1,bran content of16%,feed to water ratio of 1:1.5,fermentation temperature of 36°C and fermentation time of 72 h,the content of glucosinolates in rapeseed meal was decreased from 64.558μmol/g to 3.473μmol/g,reaching a high degradation rate(94.62%).The high detoxification rate by a consortium of Lactobacillus delbrueckii and Bacillus subtilis provides a bright application prospect in feed utilization of rapeseed meal.

Continuous Lactic Acid Production from Longan Juice by Lactobacillus casei subsp, rhamnosus TISTR 108

This research focused using novel substrate, longan Lactobacillus casei subsp, rhamnosus TISTR 108. The optimum juice as carbon source for continuous lactic acid production by medium for lactic acid production was pure longan juice with 120 g/L sugar concentration and among the different nitrogen sources were added to the longan juice （yeast extract, tryptic soy, urea, （NH4）2SO4 and NaNO3）, yeast extract had the most efficiency. Yeast extract （10 g/L） without adding minerals to longan juice could produced the maximum lactic acid concentration of 38.91 ± 0.190 g/L in 60 h and the yield of 0.460± 0.122 g/g with the productivity of 0.649± 0.002 g/Lh in 2 liters flask. Batch fermentation was conducted in 2 liters fermentor and 41.38± 0.030 g/L lactic acid was produced in 48 h with the yield of 0.398 ± 0.215 g/g and the productivity was 0.862 ± 0.001 g/L h. The continuous fermentation using 2 liters fermentor as a high productivity for lactic acid （1.091 ± 0.001 g/L h） was achieved at dilution rate （D） of 0.0685 h-1.

Bio-refinery of plant drinks press cake permeate using ultrafiltration and lactobacillus fermentation into antimicrobials and its effect on the growth of wheatgrass in vivo

For sustainable plant drinks production,the biorefinery concept of obtained press cakes(PC)using ultrasonication,mechanical separation,and ultra-filtration was designed in Fraunhofer UMSICHT(Germany).In this study obtained permeates,as wastes after ultrafiltration of PC(soyabeans,almonds,coconut,oats,and rice)were analyzed and their bio-stimulatory effect on the growth of wheatgrass in vivo was investigated.Permeates with higher soluble protein content(soy,almonds,and coconut)resulted in a significant increase in germination parameters(germination percentage(GP),length of stem and root as well as biomass of stem and root increased on averge by 8.3%,15.8%,9.2%,2.22 times and 1.8 times,respectively)compared to the control treatment.Additionally,the fermentation using antimicrobial lactic acid bacteria(LAB)strains(Lactobacillus brevis LUHS173,Pediococcus acidilactici LUHS236 and Lactobacillus farraginis LUHS206)was applied for bio-treatment of permeates.The efficiency of fermentation process was evaluated on the changes of pH,TTA,LAB growth kinetics and lactic acid and its isomers production.Furthermore,the antifungal activity of selected fermented products against fungi(Fusarium graminearum F,F.graminearum,and F.culmorum)was determined.It was found that the highest antifungal activity(18.0 mm and 16.5 mm,respectively)was obtained by 48 h fermentation of permeates from grain press cake(oats and rice),containing the most reducing saccharides,and they significantly improved the germination of contaminated grains.Innovations in the sustainable production of plant-origin drinks enable to implementation of new,environmentally friendly technologies in food sector.

Antioxidant effect of Lactobacillus fermentum HFY02-fermented soy milk on D-galactose-induced aging mouse model

This study aimed to investigate the antioxidant effect of soybean milk fermented by a new type of Lactobacillus fermentum(LF-HFY02)by using D-galactose induced aging mice model.Firstly,the optimal fermentation conditions was screened out by detecting the effects of different fermentation temperature and time on the active components and antioxidant activity of soybean milk in viro.And then unfermented soybean milk and the soybean milk fermented by different Lactobacillus was given by gavage to D-galactose-induced aging mouse.The activities of GSH,GSH-Px,SOD,CAT and T-AOC in serum,brain and liver of soybean milk fermented by LF-HFY02 were significantly increased,while the content of MDA and the level of AGEs in hippocampal were significantly decreased compared with D-galactose induced group.Further more,the mRNA expression of GSH and SOD in mouse liver were obviously up-regulated by soybean milk fermented by LF-HFY02.The skin tissue structure of mice in the LF-HFY02 fermented soybean milk group was more complete,the collagen fibers were increased and arranged orderly and liver inflammation has improved compared with the model group.And Western blot analysis showed that LF-HFY02 effectively upregulated EGFR,SOD and GSH protein expression in mouse liver.These findings suggest that LF-HFY02 can effectively prevent D-galactose-induced oxidation and aging in mice,and the effect was even better than that of the Lactobacillus delbruechii subsp.bulgaricus and vitamin C.Thus,LF-HFY02 may be potentially employed as a probiotic strain.In conclusion,soybean milk fermented by LF-HFY02 can increase the content of antioxidant factors and the activity of antioxidant enzymes by regulating gene and protein expression,and finally inhibit the process of tissue cell peroxidation,and improve the oxidative damage of mouse skin and liver.The results could provide a basis for the research and development and industrial production of probiotic-related fermented soybean milk products.

Detection of Lactobacillus acidophilus in Fermented Material by Real-time Fluorescent Quantitative PCR

The species distinctive PCR primer of Lactobacillus acidophilus （ L. acidophilus） was designed according to 16S rRNA gene sequences of conunon Lac- tobacillus species in fermented material. Bacterial genome DNA of separated L. acidophilus in fermented sample was taken as template, and L. acidophilus in fer- mented material was conducted the quantitative determination by real-time quantitative PCR （RT-PCR）. Analysis on RT-PCR results shown that contents of L. aci- dophilus in the test sample reached 1.5 billion CFU / g. Test results shown that contents of L. acidophilus in fermented material could be detected accurately by the established RT-PCR method in the test. indicating that the established RT-PCR method could be aookued to the detection of L. acidophilus in fermented material.

Isolation and identification of novel casein-derived bioactive peptides and potential functions in fermented casein with Lactobacillus helveticus

The present study here establishes a complete and effective method for isolating,purifying and identifying extracellular and intracellular peptides,and also describes the characters and bioactivities of peptides from fermented casein with Lactobacillus helveticus.Intracellular peptides are much larger in quantity and more complex in composition than extracellular peptides,between which the correlation reveals proteolytic and metabolic mechanisms.In addition,totally 241 different peptide sequences were identified by Nano LC–MS/MS from casein(212)and Lactobacillus helveticus proteins(29).These casein-derived peptides mostly originated from-casein,followed byS1-casein,-casein,andS2-casein,and came from extracell(69)and intracell(143),in which common peptides have a total of 27.Forty-four of the identified peptides were previously described as bioactive,including angiotensinconverting enzyme(ACE)-inhibitory,antioxidant,immunomodulating,antimicrobial,DPP-IV inhibitory,antiamnesic and anticancer effects and so on.Thirteen peptides with the potential of some biological activities are obtained,which were described in previous studies.A total of 47 novel peptides of 5 to 26 amino acids that were not disclosed were obtained.The new sources of natural bioactive peptides may have the very high application value as potential new peptide drugs for treatment human diseases.The product peptide DELQDKIHPF found in both extracell and intracell was quantitatively analyzed using the MRM mode of UPLC-U3Q,23.1 and 9.76 ng/mL,respectively.The quantitative analysis of the potential bioactive peptide may also advance the production of peptide products in the future.

Screening and identification of purine degrading Lactobacillus fermentum9-4 from Chinese fermented rice-flour noodles

The aim of this study was to isolate a new purine-degrading potential probiotic strain from Chinese fermented rice-flour noodles and investigate its potential application in purine-degrading food development for promising anti-gout therapy.A new lactic acid bacteria strain designated as Lactobacillus fermentum 9-4 was screened out from 10 Shengzhamifen samples by a comprehensive method integrating agar plate selection,in vitro purine-metabolizing enzymatic activities of xanthine oxidase and urate oxidase,16 S rRNA gene sequencing and identification.The resting cells of L.fermentum 9-4 showed the maximum degradation rates of inosine and guanosine by respective 2.13×10^(-3) and 2.78×10^(-3) g/(L·min),and the highest assimilation ratio of guanosine by(55.93±3.12)%,which are improvements over LAB strains characterized previously.Yogurt fermented by L.fermentum 9-4 also efficiently assimilated the inosine and guanosine,with respective degradation rates of 98.10%and 98.56%higher than those of the commercial ones.The L.fermentum 9-4 showed excellent survival(>80%)under the conditions of pH 2.5 and 0.1%bile salt.The results suggest that L.fermentum 9-4 may be a promising candidate as a probiotic for developing low-purine foods.

Effect of Pure Culture Fermentation on Biochemical Composition of <i>Moringa oleifera</i>Lam Leaves Powders

This study was carried out to determine the effect of the age of the leaves and fermentation on in vitro protein digestibility and biochemical properties of leaves powder of Moringa oleifera. A 6 × 2 × 2 factorial design with two ages of the leaves (one and seven-month-old leaves), six times of fermentation and two fermentation temperatures was used for this purpose. One and seven-month-old fresh leaves were dried at 45 ℃ for 24 h, crushed to 1000 μm then fermented at 30℃ and 37℃ for 120 hours with Lactobacillus plantarum A6 at 108 CFU/g. Samples were withdrawn every 24 hours for physico-chemical analyses. Results showed that 7 month-old leaves were richer in iron, proteins, polyphenols and phytates than one month old leaves. The phytates content dropped from 66.92% and 61.95% in the seven and one month-old leaves powders respectively fermented at 37℃, and from 54.15% and 67.95% in the seven and one month-old leaves powders respectively fermented at 30℃. Protein content increased by 26.34% and 24.48% for the 1and 7-month-old leaves powders respectively fermented at 37℃, and by 13.06% and 13.97% for the 1and 7month-old leaves powders respectively, fermented at 30℃. Iron availability increased from 35.97% to 40.57% and 20.74% to 30.98% for the 1and 7-month-old leaves powders respectively, fermented at 37℃ and from 35.97% to 39.79% and 20.76% to 23.72% for the 1and 7-month-old leaves powders respectively, fermented at 30℃. There was a negative correlation between pH, total and reducing sugar contents, time as well as fermentation temperature, whereas there was a positive correlation between total protein content and pepsic digestibility of protein and fermentation time. From these results, fermentation of M. oleifera leaf powder by Lactobacillus plantarum A6 increases protein content, pepsic digestibility of protein and availability of iron and reduces the phytates content of these powders.

Fermented Black Turmeric Designed by Lactobacillus Rearranged Leukocyte Subsets and Anti-Oxidative Activity

A plant fermentation was carried out by Yeast and Lactobaccilli against fermented black turmeric, Kaempferia parviflora (FBT). These materials were proved by as safe in animal safety experiment. We tried to investigate changes of immune-competent cells that commonly utilized FBT, including after administration of immno-suppressed animals, the effects by FBT on the regulated effect on the cells were evaluated. Our results showed that FBT augmented the level of lymphocytes in number, while FBT regulated the level of granulocytes in both number and function. In our clinical study with 20 healthy volunteers, granulocyte and lymphocyte ratio suggesting their constitution as neutral in peripheral blood were increased significantly 30 days after the administration of FBT in rodents, and compromised host was prepared with cancer chemotherapeutic agent (Mytomycin-C). Our observations showed against intracellular parasite, and that FBT augmented intercellular pathogen through humoral immunity. We discussed the significance and mechanism of FBT on the level of leukocyte subsets in number and function that were considered to be potential indicators for the activation of the compromised host. We also proposed an idea that FBT exhibited tonic effects via activating complement components. The evidences were shown by immune-electrophoretic method. Moreover, we tried to access further to the anti-oxidative activities of this FBT. This modification brought to the significant lift up for antibody producing cells and anti-oxidative activity for phagocytic cells.

Kinetic modeling of gamma-aminobutyric acid production by Lactobacillus brevis based on pH-dependent model and rolling correction

Gamma-aminobutyric acid(GABA)is a natural non-protein functio nal amino acid,which has potential for fermentation industrial production by Lactobacillus brevis.This work investigated the batch fermentation process and developed a kinetic model based on substrate restrictive model established by experimental data from L25(5~6)orthogonal experiments.In this study,the OD600 value of fermentation broth was fixed to constant after reaching its maximum because the microorganism death showed no effect on the enzyme activity of glutamate decarboxylase(GAD).As pH is one of the key parameters in fermentation process,a pH-dependent kinetic model based on radial basis function was developed to enhance the practicality of the model.Furthermore,as to decrease the deviations between the simulated curves and the experimental data,the rolling correction strategy with OD600 values that was measured in real-time was introduced into this work to modify the model.Finally,the accu racy of the rolling corrected and pH-dependent model was validated by good fitness between the simulated curves and data of the initial batch fermentation(pH 5.2).As a result,this pH-dependent kinetic model revealed that the optimal pH for biomass growth is 5.6-5.7 and for GABA production is about 5,respectively.Therefore,the developed model is practical and convenient for the instruction of GABA fermentation production,and it has instructive significance for the industrial scale.

Anti-obesity Action of Fermented Barley Extracts with Lactobacillus plantarum dy-1 and Associated Micro RNA Expression in High-fat Diet-induced Obese Rats

Objective To further explore associated effects of Lactobacillus plantarum dy-1(LFBE) on obesity and lipid metabolism at the gene expression level, the expression of micro RNAs(mi RNAs) was investigated in the liver of high-fat diet(HFD) induced obese rats.Methods Three groups of animal models were established. Changes in mi RNA expression in the liver of each group were analyzed by microarray and RT-q PCR, complemented by bioinformatics. Palmitateinduced hepatocellular carcinoma(Hep G2) cells were used as a model to validate the test.Results LFBE treatment groups and HFD groups were observed to be distinctly different with respect to rates of increase in body weight and body fat percentage and triglyceride(TG) and total cholesterol(TC) levels in serum and liver. In addition, the LFBE group showed upregulation of ten mi RNAs and downregulation of five mi RNAs in the liver. Downregulation of mi R-34 a and mi R-212 was observed in the livers of the LFBE group. Gene ontology and kyoto encyelopedia of geues and genomes(KEGG)pathway analysis showed that possible target genes of the deregulated mi RNAs were significantly enriched in the adrenergic and HIF-1 signaling pathways.Conclusion These results demonstrate that LFBE might regulate the expression of mi RNAs in order to inhibit obesity and fatty liver.