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Allergen degradation of bee pollen by lactic acid bacteria fermentation and its alleviatory effects on allergic reactions in BALB/c mice
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作者 Shuting Yin Qiangqiang Li +5 位作者 Yuxiao Tao Enning Zhou Kun Wang Wanwen Chen Xiangxin Li Liming Wu 《Food Science and Human Wellness》 SCIE CSCD 2024年第1期349-359,共11页
Food allergy as a global health problem threatens food industry.Bee pollen(BP)is a typical food with allergenic potentials,although it performs various nutritional/pharmacological functions to humans.In this study,lac... Food allergy as a global health problem threatens food industry.Bee pollen(BP)is a typical food with allergenic potentials,although it performs various nutritional/pharmacological functions to humans.In this study,lactic acid bacteria(LAB)were used to ferment Brassica napus BP for alleviating its allergenicity.Four novel allergens(glutaredoxin,oleosin-B2,catalase and lipase)were identified with significant decreases in LAB-fermented BP(FBP)than natural BP by proteomics.Meanwhile,metabolomics analysis showed significant increases of 28 characteristic oligopeptides and amino acids in FBP versus BP,indicating the degradation of LAB on allergens.Moreover,FBP showed alleviatory effects in BALB/c mice,which relieved pathological symptoms and lowered production of allergic mediators.Microbial high-throughput sequencing analysis showed that FBP could regulate gut microbiota and metabolism to strengthen immunity,which were closely correlated with the alleviation of allergic reactivity.These findings could contribute to the development and utilization of hypoallergenic BP products. 展开更多
关键词 Alleviatory effects lactic acid bacteria fermentation Bee pollen allergen Gut microbiota Host metabolism
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Antimicrobial Profile of Lactic Acid Bacteria Isolated from Vegetables and Indigenous Fermented Foods of India against Clinical Pathogens Using Microdilution Method 被引量:4
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作者 Ami PATEL Nihir SHAH +3 位作者 Padma AMBALAM J. B. PRAJAPATI Olle HOLST Asa LJUNGH 《Biomedical and Environmental Sciences》 SCIE CAS CSCD 2013年第9期759-764,共6页
In dairy and food industries lactic acid bacteria (LAB) have been used in form of starter culture that plays vital role in fermentation; as flavouring and texturizing or as preservative agents. There is increasing e... In dairy and food industries lactic acid bacteria (LAB) have been used in form of starter culture that plays vital role in fermentation; as flavouring and texturizing or as preservative agents. There is increasing evidence that lactobacilli which inhabit the gastrointestinal tract develop antimicrobial activities and participate in the host's defence system[1]. During fermentation, most of the LAB produces a number of different compounds like organic acids, hydrogen peroxide, diacetyl, acetaldehyde, carbon dioxide, polysaccharides, and proteinaceous compounds called bacteriocins or bacteriocinogenic peptides. 展开更多
关键词 Antimicrobial Profile of lactic acid Bacteria Isolated from Vegetables and Indigenous Fermented Foods of India against Clinical Pathogens Using Microdilution Method CFS
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Beneficial effects of fermented jujube pulp in relieving loperamide hydrochloride-induced constipation in male ICR mice 被引量:1
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作者 Jing Li Xinyue Yu +6 位作者 Xinxing Xu Peipei Tang Shuang Bi Xiaopu Ren Yong Shi Jihong Wu Fei Lao 《Food Science and Human Wellness》 SCIE CSCD 2023年第6期2286-2296,共11页
Unfermented jujube pulp(UFJP),fermented jujube pulp(FJP)in high and low doses were fed to constipated ICR mice.Defecation function,serum gastrointestinal regulatory peptide,fecal short-chain fatty acids(SCFAs)and gut ... Unfermented jujube pulp(UFJP),fermented jujube pulp(FJP)in high and low doses were fed to constipated ICR mice.Defecation function,serum gastrointestinal regulatory peptide,fecal short-chain fatty acids(SCFAs)and gut microbial composition were assessed.Results showed that high-dose FJP could protect intestinal mucosa tissue,shorten the first black feces defecating time by 17%and increase the number and wet weights of black feces by 72%and 71%,respectively,within 6 h.High-dose FJP signifi cantly down-regulated the somatostatin level and up-regulated gastrin level in constipated mice,compared with low-dose FJP and UFJP.The high-dose FJP intervention regulated the microbiota profi le,which afterwards restored microbiota,like Bacteroidetes,Bifi dobacterium and Lactobacillus,to a less unhealthy state.This study provides convincing in vivo evidence that high-dose FJP supplementation through daily diet could be a promising approach to effectively alleviate constipation and modulate gut health. 展开更多
关键词 JUJUBE lactic acid bacteria fermentation Short-chain fatty acid PROBIOTICS Gut microbiota
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Development of Tuanfeng Fermented Water Chestnut Beverage 被引量:1
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作者 Kun JIANG Chengmei ZOU +1 位作者 Shiquan ZHANG Peng WU 《Agricultural Biotechnology》 CAS 2017年第3期16-19,共4页
With Tuanfeng water chestnut as a raw material, the optimal fermentation conditions for Tuanfeng fermented water chestnut beverage were obtained as follows : pulp-to-water ratio at 1:2, inoculation amount of 2.00%, ... With Tuanfeng water chestnut as a raw material, the optimal fermentation conditions for Tuanfeng fermented water chestnut beverage were obtained as follows : pulp-to-water ratio at 1:2, inoculation amount of 2.00%, fermentation temperature at 41℃, and fermentation time of 8 h. 展开更多
关键词 Water chestnut juice lactic acid fermentation Lactobacillius bulgaricus Treptoccus therrnophilus
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Antioxidant,flavor profile and quality of wheat dough bread incorporated with kiwifruit fermented byβ-glucosidase producing lactic acid bacteria strains 被引量:1
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作者 Liting Liang Jacob Ojobi Omedi +8 位作者 Weining Huang Jianxian Zheng Yongqing Zeng Jing Huang Binle Zhang Liyuan Zhou Ning Li Tiecheng Gao Ruijun Guo 《Food Bioscience》 SCIE 2022年第2期517-526,共10页
This study aimed to investigate the effect of incorporation of kiwifruit substrate fermented by 3 highβ-glucosidase producing lactic acid bacteria(LAB)of Lactobacillus harbinensis(M12,M24)and Pediococcus pentosaceus(... This study aimed to investigate the effect of incorporation of kiwifruit substrate fermented by 3 highβ-glucosidase producing lactic acid bacteria(LAB)of Lactobacillus harbinensis(M12,M24)and Pediococcus pentosaceus(J28)on physicochemical and rheo-fermentation properties during proofing of wheat dough.Quality,sensory evaluation,antioxidant content and activity,and flavor profiles of bread was evaluated.Results revealed that LAB strains adequately adapted(J28>M12>M24)and produced enzymes during substrate fermentation.In dough,incorporation of fermented substrate increased acidity,soluble dietary fiber,β-glucosidase andα-amylase activity and gas retention during proofing,in a strain dependent manner(J28>M12>M24).The subsequent breads exhibited higher specific volume and had softer crumbs.Furthermore,total flavonoid,total phenolic,antioxidant activity,flavor content and intensity increased in breads incorporated with fermented substrate.Overall sensory acceptance was in order,bread containing substrates fermented by J28(KFB-J28)>M12(KFB-M12)>M24(KFB-M24)>wheat bread(WB)>bread containing unfermented substrate(KFB).Changes observed were attributed to biotransformation byβ-glucosidase which increasingly degraded dietary fibers into soluble dietary fiber,increased acidity,released glycosylated aroma compounds and phenolic compounds in substrate.When incorporated in dough,fermented kiwifruit substrates stabilized gluten network,increased yeast metabolism and gas retention during proofing.Subsequently,KFB-J28,KFB-M12,and KFB-M24 had higher antioxidant content and activity,higher flavor content and intensity,better quality and were more accepted compared to WB and KFB.This suggested the potential role played byβ-glucosidases through LAB fermentation on functionally enriching and adding value to kiwifruit substrate as a novel functional ingredient in bakery industry. 展开更多
关键词 lactic acid bacteria fermentation Β-GLUCOSIDASE Kiwifruit substrate Antioxidant property Flavor profile Bread baking quality
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Study on Fresh Yam Fermented Milk Technology
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作者 ZHANG Qi-jun WEI Li 《Chinese Food Science》 2012年第3期1-4,共4页
[ Objective] The aim was to study the fermentation of yam and lactic acid bacteria. [Method] Taking fresh yam as main materials, optimized wheat, skimmed milk and white sugar as auxiliary materials, the lactic acid ba... [ Objective] The aim was to study the fermentation of yam and lactic acid bacteria. [Method] Taking fresh yam as main materials, optimized wheat, skimmed milk and white sugar as auxiliary materials, the lactic acid bacteria developed into healthy drinks with unique flavor. The ratio of raw materials, the best conditions for hydrolysis of malt, lactic acid fermentation process conditions, such as product formulations were studied. [ Result ]The best conditions for the yam matt enzyme dosage was 21.0%, malt dosage 1.4%, reaction temperature 68℃, hydrolysis time 60 min; optimal fermentation process to increase milk production 2.4% , fermentation temperature 38 ℃, fermentation time 7. 0h, inoculums size 5.0%. [ Conclusion] The fresh yam tastes fresh, sour and sweet. The natural white ram is of high quality. 展开更多
关键词 Fresh yam Malte enzyme lactic acid fermentation Process optimization Fermented milk China
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Improvement in bioconversion efficiency and reduction of ammonia emission by introduction of fruit fermentation broth in a black soldier fly larvae and kitchen waste conversion system 被引量:2
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作者 Lusheng Li Lifei Chen +2 位作者 Rongsheng Shang Guiying Wang Jibin Zhang 《Insect Science》 SCIE CAS CSCD 2023年第4期975-990,共16页
The black soldier fly(BSF),Hermetia illucens(Diptera:Stratiomyidae),is an insect commonly used for the bioconversion of various organic wastes.Not only can the BSF convert organic waste into macromolecular organic sub... The black soldier fly(BSF),Hermetia illucens(Diptera:Stratiomyidae),is an insect commonly used for the bioconversion of various organic wastes.Not only can the BSF convert organic waste into macromolecular organic substances,such as insect pro-teins,but it can also lessen the pollution associated with these waste products by reducing ammonia emissions,for example.In this study,we measured the effects of adding fruit fermentation broth(Fer)and commercial lactic acid bacteria fermentation broth(Em)to kitchen waste(KW),as deodorizing auxiliary substances,on the growth performance of black soldier fly larvae(BSFL),the intestinal flora structure of BSFL,the ammonia emis-sion from the KW substrate,and the microbial community structure of the KW substrate.We found that the addition of Fer or Em increased the body weight of BSFL after 6 d of culture,increasing the growth rate by 9.96%and 7.96%,respectively.The addition of Fer not only reduced the pH of the KW substrate but also increased the relative abundance of probiotics,such as Lactobacillus,Lysinibacillus,and Vagococcus,which inhibited the growth of ammonifiers such as Bacillus,Oligella,Paenalcaligenes,Paenibacillus,Pseu-dogracilibacillus,and Pseudomonas,resulting in the reduction of ammonia emission in the KW substrate.Moreover,the addition of Fer or Em significantly increased the rela-tive abundances of Bacteroides,Campylobacter,Dysgonomonas,Enterococcus,and Ig-natzschineria in the gut of BSFL and increased the species diversity and richness in the K W substrate.Our findings provide a novel way to improve the conversion rate of organic waste and reduce the environmental pollution caused by BSF. 展开更多
关键词 ammonia emissions black soldier fly fruit fermentation broth growth per-formance kitchen waste lactic acid bacteria fermentation broth
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