Antialcoholic liver activity of whey fermented by Lactobacillus casei isolated from koumiss

Zhao, Zhongming; Pan, Daodong; Wu, Zhen; Sun, Yangying; Guo, Yuxing

doi:10.3168/jds.2014-7954

Cited by 17 publications

(12 citation statements)

References 31 publications

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“…On the other hand, Zhao et al (2014) studied the effect of fermented whey by a L. casei strain on the anti-alcoholic liver activity of chronic alcohol-induced mice and observed that the pathological characteristics of livers of alcohol-receiving mice were improved by the administration of fermented whey. Kume et al (2012) studied the effect of an enteral formula containing whey peptides and fermented milk on inflammation produced by concanavalin A-induced hepatitis.…”

Section: Health-promoting Effects Of Fermented Whey Productsmentioning

confidence: 98%

Whey-derived valuable products obtained by microbial fermentation

Pescuma

Valdez

Mozzi

2015

Appl Microbiol Biotechnol

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Whey, the main by-product of the cheese industry, is considered as an important pollutant due to its high chemical and biological oxygen demand. Whey, often considered as waste, has high nutritional value and can be used to obtain value-added products, although some of them need expensive enzymatic synthesis. An economical alternative to transform whey into valuable products is through bacterial or yeast fermentations and by accumulation during algae growth. Fermentative processes can be applied either to produce individual compounds or to formulate new foods and beverages. In the first case, a considerable amount of research has been directed to obtain biofuels able to replace those derived from petrol. In addition, the possibility of replacing petrol-derived plastics by biodegradable polymers synthesized during bacterial fermentation of whey has been sought. Further, the ability of different organisms to produce metabolites commonly used in the food and pharmaceutical industries (i.e., lactic acid, lactobionic acid, polysaccharides, etc.) using whey as growth substrate has been studied. On the other hand, new low-cost functional whey-based foods and beverages leveraging the high nutritional quality of whey have been formulated, highlighting the health-promoting effects of fermented whey-derived products. This review aims to gather the multiple uses of whey as sustainable raw material for the production of individual compounds, foods, and beverages by microbial fermentation. This is the first work to give an overview on the microbial transformation of whey as raw material into a large repertoire of industrially relevant foods and products.

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Section: Health-promoting Effects Of Fermented Whey Productsmentioning

confidence: 98%

Whey-derived valuable products obtained by microbial fermentation

Pescuma

Valdez

Mozzi

2015

Appl Microbiol Biotechnol

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“…A fermented whey produced by its inoculation with traditional homemade Kazak yoghurt showed an anti-atherosclerotic effect in rabbits [35]. Fermented whey produced by the inoculation of whey with Lactobacillus plantarum DK211 (isolated from kimchi) showed an anti-obesity effect in rats [36], and when L. casei was used, the fermented whey showed hepatoprotective effects in chronic alcohol-induced mice [37].…”

Section: Ace-inhibitory Activity In Fermented Wheymentioning

confidence: 99%

Cheese Whey Fermentation by Its Native Microbiota: Proteolysis and Bioactive Peptides Release with ACE-Inhibitory Activity

et al. 2020

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Cheese whey contains about 20% of the total milk protein and has high nutritional and technological value, as well as attractive biological properties. Whey protein represents an important source of bioactive peptides with beneficial effects on health (e.g., antioxidant, antidiabetic, antihypertensive, etc.). Microbiota in cheese whey can hydrolyze proteins and generate bioactive peptides through a fermentation process. The objective of this study was to evaluate the effect of temperature on the fermentation of cheese whey by its native microbiota, and the action of microbial proteolytic activity on whey proteins to release peptides with inhibitory activity of the angiotensin-converting enzyme (ACE). Whey proteins hydrolysis occurred at all incubation temperatures evaluated (32–50 °C), with the major proteolytic effect within the range of 35–42 °C. Minor whey proteins (i.e., Lf, bovine serum albumin (BSA), and IgG) were more susceptible to degradation, while β-lactoglobulin and α-lactalbumin showed major resistance to microbial proteolytic action. Alfa-amino groups increased from 36 to 360–456 µg Gly/mL after 120 h of fermentation. A higher lactic acid production (11.32–13.55 g/L) and lower pH (3.3–3.5) were also observed in the same temperature range (32–42 °C). In addition, ACE-inhibitory activity increased from 22% (unfermented whey) to 60–70% after 120 h of fermentation. These results suggest that the fermentation of cheese whey by its native microbiota represents an attractive process to give value to whey for the production of whey-based beverages or functional foods with potential antihypertensive properties.

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“…; Zhao et al . ). Further, some LAB strains with antimicrobial activity isolated from airag or koumiss have been reported (Batdorj et al .…”

Section: Introductionmentioning

confidence: 97%

Production of a bacteriocin‐like inhibitory substance by Leuconostoc mesenteroides subsp. dextranicum 213M0 isolated from Mongolian fermented mare milk, airag

Arakawa

Yoshida

Aikawa

et al. 2015

Animal Science Journal

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Strain 213M0 was selected with productivity of a bacteriocin-like inhibitory substance (BLIS) among 235 strains of lactic acid bacteria (LAB) isolated from Mongolian fermented milk 'airag'. Strain 213M0 was species-identified as Leuconostoc mesenteroides subsp. dextranicum by morphological observation, carbohydrate fermentation profiling and sequencing the 16S rRNA gene. Incubation temperature proper to produce the BLIS was 25°C rather than 30 and 37°C, and the production actively proceeded during the exponential growth phase of the producer cells. Antibacterial effect of BLIS 213M0 was limited to all nine strains of Listeria sp. bacteria and seven strains of LAB cocci among 53 tested strains, which corresponds to a typical feature of the class IIa pediocin-like bacteriocins. BLIS 213M0 was not inactivated in every broad pH range solution (pH 2.0-11.0), and was stable against storage at 25°C for 1 week and heating at 121°C for 15 min under pH 4.5. Peptide frame of BLIS 213M0 was confirmed by inactivation with some peptidases, and then its molecular weight was estimated to be 2.6-3.0 kDa using an in situ activity assay following sodium dodecyl sulfate polyacrylamide gel electrophoresis. The estimated size was different from the other Leuconostoc bacteriocins already reported. These results suggest that BLIS 213M0 would be a novel listericidal bacteriocin.

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Antialcoholic liver activity of whey fermented by Lactobacillus casei isolated from koumiss

Cited by 17 publications

References 31 publications

Whey-derived valuable products obtained by microbial fermentation

Whey-derived valuable products obtained by microbial fermentation

Cheese Whey Fermentation by Its Native Microbiota: Proteolysis and Bioactive Peptides Release with ACE-Inhibitory Activity

Production of a bacteriocin‐like inhibitory substance by Leuconostoc mesenteroides subsp. dextranicum 213M0 isolated from Mongolian fermented mare milk, airag

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