Role of non‐thermal treatments and fermentation with probiotic Lactobacillus plantarum on in vitro bioaccessibility of bioactives from vegetable juice

2021 ◽  
Author(s):  
Kubra Dogan ◽  
Perihan Kubra Akman ◽  
Fatih Tornuk
Keyword(s):  
Lactobacillus Plantarum ◽  
Thermal Treatments ◽  
Vegetable Juice ◽  
Probiotic Lactobacillus ◽  
In Vitro Bioaccessibility

In vitro investigation of health-promoting benefits of fermented camel sausage by novel probiotic Lactobacillus plantarum: A comparative study with beef sausages

LWT ◽  
2019 ◽  
Vol 99 ◽  
pp. 346-354 ◽  
Author(s):  
Mutamed Ayyash ◽  
Shao-Quan Liu ◽  
Aysha Al Mheiri ◽  
Mouza Aldhaheri ◽  
Bakhita Raeisi ◽  
...  
Keyword(s):  
Comparative Study ◽  
Lactobacillus Plantarum ◽  
In Vitro Investigation ◽  
Probiotic Lactobacillus ◽  
Health Promoting

scholarly journals Role of structural barriers in the in vitro bioaccessibility of anthocyanins in comparison with carotenoids

2017 ◽  
Vol 227 ◽  
pp. 271-279 ◽  
Author(s):  
Celia Carrillo ◽  
Carolien Buvé ◽  
Agnese Panozzo ◽  
Tara Grauwet ◽  
Marc Hendrickx
Keyword(s):  
Structural Barriers ◽  
In Vitro Bioaccessibility

scholarly journals Optimization of antioxidant activity properties of a thermosonicated beetroot (Beta vulgaris L.) juice and further in vitro bioaccessibility comparison with thermal treatments

LWT ◽  
2021 ◽  
pp. 112780
Author(s):  
Lisette Monsibaez Ramírez-Melo ◽  
Nelly del Socorro Cruz-Cansino ◽  
Luis Delgado-Olivares ◽  
Esther Ramírez-Moreno ◽  
Quinatzin Yadira Zafra-Rojas ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Beta Vulgaris ◽  
Thermal Treatments ◽  
In Vitro Bioaccessibility

scholarly journals Antimicrobial effect of probiotics on bacterial species from dental plaque

2016 ◽  
Vol 10 (03) ◽  
pp. 214-221 ◽  
Author(s):  
Csilla Zambori ◽  
Attila Alexandru Morvay ◽  
Claudia Sala ◽  
Monica Licker ◽  
Camelia Gurban ◽  
...  
Keyword(s):  
Dental Plaque ◽  
Bacterial Species ◽  
Antimicrobial Effect ◽  
Bactericidal Effect ◽  
Bifidobacterium Bifidum ◽  
Bacteriostatic Effect ◽  
Zoonotic Infections ◽  
Probiotic Lactobacillus

Introduction: The antimicrobial role of probiotic Lactobacillus casei subspecies casei DG (L. casei DG) and of the mix culture of probiotic Lactobacillus acidophilus LA-5 and Bifidobacterium BB-12 was tested on species of Staphylococcus, Streptococcus, Pasteurella, and Neisseria genera from supragingival sites from dogs with dental disease of different breed, age, sex, weight, and diet. The research was conducted on these four genera because of their importance in zoonotic infections after dog bites. Methodology: Species from Staphylococcus, Streptococcus, Pasteurella, and Neisseria genera were isolated and identified. To test the antimicrobial efficacy of L. casei DG and the mixed culture of probiotic L. acidophilus LA-5 and Bifidobacterium bifidum BB-12 on the pathogenic species, the agar overlay method was used. Results: L. casei DG had a bactericidal effect on all analyzed species isolated from Staphylococcus, Streptococcus, Pasteurella, and Neisseria genera after 24 hours of incubation. The mixed probiotic culture made up of L. acidophilus LA-5 and Bifidobacterium BB-12 species had no bactericidal effect on the species of Staphylococcus and Streptococcus genera, which were resistant. However, it had a bacteriostatic effect on several species of Pasteurella and Neisseria genera. Conclusions: This work highlights the antimicrobial potential of probiotics in vitro, demonstrating that the probiotic L. casei DG has a bactericidal effect on all analyzed species isolated from dental plaque and that the mix culture of probiotic L. acidophilus LA-5 and Bifidobacterium BB-12 has only a bacteriostatic effect.

Purification of bacteriocin from Lactobacillus plantarum KY449289 and its role in preservation of mixed fruit juice

2020 ◽  
Vol 16 ◽  
Author(s):  
Mohanasrinivasan V. ◽  
Mounika Ranga ◽  
Jannatul Firdous Siddique ◽  
Nivetha Anbalagan ◽  
Subathradevi C.
Keyword(s):  
Antibacterial Activity ◽  
Listeria Monocytogenes ◽  
Lactobacillus Plantarum ◽  
Foodborne Pathogens ◽  
Inhibition Zone ◽  
Thermal Treatments ◽  
Optimum Ph ◽  
Effective Role ◽  
Diffusion Assay

Abstract:: Bacteriocins are antimicrobial peptides synthesized ribosomally which can be used as bio-preservative reducing the risk of chemical preservative’s effect and also replacing the thermal treatments. This study aims to isolate, purify the an-tibacterial protein from Lactobacillus plantarum KY449289 and to assess its bio preservative potential. In this study, twenty strains were isolated from a yogurt sample and preliminary characterization was carried out, such as morphological, bio-chemical, and molecular levels as a preliminary assay. The characterized strains were assessed for the antibacterial activity by well diffusion assay, whereas all twenty strains were shown to have a antibacterial activity against foodborne pathogens, among which two strains VITMM04 and VITMM05 shows the highest zone of inhibition of 15 mm and 10 mm respectively against Listeria monocytogenes. The potent isolate VITMM05 solely showed a broad spectrum antibacterial activity against the pathogens. These strains were further subjected to optimization, purification, and application studies. A high increase in the inhibition zone was recorded with an optimum temperature of 35°C and its activity was found to be stable up to 85°C, optimum pH 6, and 5 mM of EDTA as an enhancer surfactant. On subjected to RP-HPLC, the purified sample showed a dis-tinct peak at 2.192 min corresponding to the peak at 2.192 min for standard bacteriocin The six-fold purified bacteriocin was effective in controlling 87% of the microbial population with 20mm zone of inhibiton against the Listeria monocytogenes and this shows the effective role of purified bacteriocin in inhibiting bacterial growth in a greater extent.

scholarly journals Antidiabetic, Anticholesterol, and Antioxidant Activity of Gryllusbimaculatus Fermented by Bacillus and Lactobacillus Strains

2021 ◽  
Vol 11 (5) ◽  
pp. 2090
Author(s):  
Hyunah Jang ◽  
Misook Kim
Keyword(s):  
Antioxidant Activity ◽  
Superoxide Dismutase ◽  
Lactobacillus Plantarum ◽  
Bacillus Amyloliquefaciens ◽  
Reducing Power ◽  
In Vitro Digestion ◽  
Lactobacillus Strain ◽  
Probiotic Lactobacillus ◽  
Coa Reductase

In this study, functionality of Gryllusbimaculatus (GB) fermented by Bacillus and Lactobacillus strain was investigated. GB was fermented by each of the following strains: probiotic Bacillus amyloliquefaciens MKSK-J1 (SKGB), probiotic Lactobacillus plantarum MKHA15 (HAGB), Bacillus amyloliquefaciens MKSE (SEGB), and Lactobacillus plantarum KCTC 3103 (LPGB). Fermentation was carried out at 35 °C for 24 h. In HAGB, complete inhibition of α-glucosidase and 3-hydroxy-methyl glutaryl-coenzyme A (HMG-CoA) reductase occurred (101.94% and 120.89%, respectively), and superoxide dismutase (SOD)-like activity (IC50) was significantly low (22.37 mg/mL). After in vitro digestion, SOD-like activity was the highest in HAGB (21.18%). In SKGB, reducing power (EC50) was significantly low (0.29 mg/mL). After in vitro digestion, the reducing was also highest in SKGB (86.06%). Fermentation enhanced the bioactivity of GB; in particular, MKHA15 was found to have great potential as a starter in the production of fermented GB, as it would offer multi-health functions, including antidiabetic, anticholesterol, and antioxidant activity.

scholarly journals Role of mechanical forces in the stomach phase on the in vitro bioaccessibility of β-carotene

2014 ◽  
Vol 55 ◽  
pp. 271-280 ◽  
Author(s):  
Tina A.J. Verrijssen ◽  
Maarten Vanierschot ◽  
Sofie I.M. Ongena ◽  
Ruth Cardinaels ◽  
Eric Van den Bulck ◽  
...  
Keyword(s):  
Mechanical Forces ◽  
In Vitro Bioaccessibility ◽  
Β Carotene
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