The aim of this study was to evaluate the effect of the fermentation of a probiotic beverage enriched with pea and rice proteins (PRF) on its protein quality. The protein quality was determined as the protein efficiency ratio (PER), net protein ratio (NPR), and the apparent (AD) and the true digestibility (TD) evaluated in vivo. The probiotic beverage was incorporated to a rat diet at a final concentration of 10% protein, for the evaluation of the PER, the NPR, the AD, and the TD. The protein digestibility amino acid score was also calculated. Results showed that the fermentation of beverage enriched with PRF had no effect on the TD but significantly increased the PER and the NPR (P ≤ 0.05) from 1.88 to 2.32 and from 1.66 to 2.30, respectively. Thus, the fermentation increased the protein quality of the PRF probiotic beverage. In addition, to determine if the beverage constitute in a good carrier matrix for the probiotics, the level of alive probiotics in the feces was evaluated and showed a concentration of 7.4 log CFU/g. Practical Application: Plant proteins are often of lower quality compared to animal proteins. Lactic acid fermentation of pea and rice protein has allowed to reach the same protein quality as casein. A plant-based fermented beverage with high protein quality and enriched with probiotics was developed.
ResumenIntroducción: este estudio analiza el efecto sobre el contenido de inmunoglobulinas y complemento C3 de la liofi lización posterior a la pasteurización por tres métodos diferentes en leche humana madura (LHM). Objetivo: la liofi lización es propuesta como método complementario para el mantenimiento de las propiedades terapéuticas de la LHM con mayor vigencia. Métodos: estudio descriptivo en el que se obtuvieron muestras de LHM. Alícuotas de las muestras obtenidas se pasteurizaron por tres métodos: 62,5 °C/30 minutos, 72 °C/15 minutos 85 °C/5 minutos, seguido de un enfriamiento rápido a 5 °C. Después, volúmenes de 30 ml de muestra pasteurizada fueron liofi lizados durante un periodo de 36 horas. La determinación de proteínas totales fue realizada por el método Lowry. Las concentraciones de inmunoglobulinas A, G y M y el complemento C3 fueron determinadas por nefelometría convencional, siguiendo las instrucciones del fabricante. La signifi cancia estadística se defi nió como p < 0,05. Resultados: el método de pasteurización de LHM con mayor retención de proteína e inmunoglobulinas fue a la temperatura de 62,5 °C, sin embargo, la pasteurización a 72 °C antes de la liofi lización mostró mayor retención de inmunoglobulinas. Conclusiones: nuestros resultados sugieren que la liofi lización de LHM pasteurizada es un método efi ciente para la conservación en bancos de leche humana. Tanto la composición nutricional como la extensión de su vida útil y la aplicación de los dos procesos juntos proporcionan la ventaja de mantener las propiedades terapéuticas de la leche humana para mejorar la salud del recién nacido en estado vulnerable, desmedro o inmunosuprimido. Key words:Immunoglobulins. Human milk. Pasteurization. Freeze drying. Milk banks. AbstractIntroduction: This study analyzes the effect on the content of immunoglobulins and C3 complement of freeze drying after pasteurization by three different methods in mature human milk (MHM). Objective: Freeze drying is proposed as a complementary method for the maintenance of MHM therapeutic properties with greater validity. Methods: This was a descriptive study in which MHM samples were obtained. Next, aliquots of the samples obtained were pasteurized by three methods: 62.5 °C/30 minutes, 72 °C/15 minutes, 85 °C/5 minutes, followed by a rapid cooling at 5 °C. Then, 30 ml volumes of pasteurized sample were freeze-dried over a period of 36 hours. Total protein determination was performed by the Lowry method. The concentrations of immunoglobulins A, G and M, and complement C3, were determined by conventional nephelometric technique following the manufacturer's instructions. Statistical signifi cance was defi ned as p < 0.05. Results: The method of pasteurization of MHM with increased protein and immunoglobulin retention was at 62.5 °C, however, pasteurization at 72 °C before freeze-drying showed better retention of immunoglobulins. Conclusions: Our results suggest that the freeze-drying of pasteurized MHM is a suitable method for the conservation in human milk banks. Both ...
The objective of this study was to develop probiotic beverages, enriched with plant proteins, with high nutritional value. A rice-based beverage fermented with a specific probiotic formulation comprised Lactobacillus acidophilus CL1285, Lactobacillus casei LBC80R and Lactobacillus rhamnosus CLR2 has been enriched with a combination of pea and rice proteins (PR) or pea and hemp proteins (PH) at 13 and 11% total protein, respectively. These protein associations have been selected because their amino acid ratio was >1, as recommended by the FAO. The beverage enriched with protein significantly increased its viscosity by more than 10 times thanks to the enrichment, while the fermentation reduced it by 50% for PR and 20% for PH. In vitro protein digestibility results showed that the protein enrichment and the fermentation treatment significantly increased digestibility values of the beverages with value of 72.7% for fermented PR beverage and 61.4% for unenriched fermented control beverage (p ≤ 0.05). Peptide profiles of PR and PH enriched beverages indicated that the fermentation led to a reduced level of high molecular weight (HMW) peptides of about 60% and an increase of low molecular weight (LMW) peptides by over 50%. Therefore, both the fermentation and the enrichment in protein increased the nutritional value of the rice-based beverages.Practical Application: Good quality of probiotics formulation and high-protein products are in increasing demand and plant proteins as an alternative of animal protein are popular. This study has permit to develop rice-based commercial probiotic beverages enriched in a combination of pea and rice or pea and hemp proteins in order to obtain a complete protein in terms of amino acids composition.The lactic acid fermentation and the enrichment with a plant protein combination led to a better protein digestibility of beverage.
Human milk banks pasteurize and freeze the milk in order to conserve it, but thawing and prolonged storage cause loss of nutritional components. The aim of this work was to evaluate the effect of pasteurization, high hydrostatic pressures, UV radiation, and spray drying in human milk packed and stored at 25 to 40°C by a period of 14 weeks, using an accelerated shelf life method with Arrhenius model. Effectiveness of packaging, microbiological viability, and deterioration of carbohydrates, lipids, and proteins was evaluated. The results showed that proteins and carbohydrates in powdered human milk with different treatments did not show significant changes during storage at 25 to 40°C and without the growth of microorganisms. However, 33.3% deterioration of lipid oxidation was observed up at 40°C. We predict with the applied model that, at 18°C, the human milk powder will be preserved for approximately one year without significant changes in its composition.
Objetivo: evaluar la actividad protectora del extracto de un subproducto como son los huesos de aceitunas, mediante su capacidad de inhibir la apoptosis en la línea celular humana de neuroblastoma SH-SY5Y inducida con H 2 O 2 . Material y métodos: se han cultivado 20.000 cel/pocillo, iniciando diferenciación con ácido retinoico y, una vez diferenciadas las células, se ha inducido la apoptosis con H 2 O 2 con extracto y sin presencia del mismo. Finalmente se efectúa la extracción de cDNA y el análisis de los genes proapoptótico Bax y antiapoptótico Bcl-2. La cuantificación de la expresión génica se realiza frente al gen marcador GAPDH. Resultados: la viabilidad celular con el extracto es del 97,6% (SD 5,7) con 10 mg/l y 62,8% (SD 1,2) a 50 mg/l, utilizando 10 mg/l para el ensayo de biomarcadores. Las células de la línea SH-S diferenciadas con ácido retinoico (10 µM), muestran una clara apoptosis al ser tratadas con H 2 O 2 150 µM, con una relación Bax/Bcl2 de 3,75 (SD 0,80) frente a las células diferenciadas control y sometidas a H 2 O 2 y con extracto que tienen la misma relación de 1,02 (SD 0,01-0,03). Conclusión: el extracto de huesos de aceitunas presenta una actividad antiapoptótica frente a la provocación de la muerte celular por peróxido de hidrógeno, preservando a las células de neuroblastoma humano SH-SY5Y en su estado de normalidad, al defenderlas del estrés oxidativo que produce un significativo aumento de la relación de genes apoptóticos frente a antiapoptóticos (Bax/Bcl2).Protection by polyphenol extract from olive stones against apoptosis produced by oxidative stress in human neuroblastoma cells Protección de un extracto de polifenoles de huesos de aceitunas frente a la apoptosis producida por estrés oxidativo en células de neuroblastoma humano
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