Application of ultrasonication at different microbial growth stages during apple juice fermentation by Lactobacillus plantarum: Investigation on the metabolic response

Wang, Hongmei; Tao, Yang; Li, Yiting; Wu, Shasha; Li, Dandan; Liu, Xuwei; Ye, Han; Manickam, Sivakumar; Show, Pau Loke

doi:10.1016/j.ultsonch.2021.105486

Cited by 41 publications

(36 citation statements)

References 55 publications

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“…Since the microbiota composition is a key factor affecting the production and quality of fermented milk products, it is important and necessary to explore desirable microbes in order to manufacture high-quality yogurt 1 – 3 . Yogurt microbiomes of 30 samples (sweet = 15 and sour = 15) belonging to seven different commercial brands (Brand 1–Brand 7) were analyzed through high-throughput amplicon sequencing.…”

Section: Resultsmentioning

confidence: 99%

“…Fermented dairy products have received increasing attention due to their enhanced nutritional and sensory properties, micro- and macronutrients, and extended shelf-life 1 , 2 . These products are associated with numerous health benefits through providing the consumer with both readily metabolizable nutrients and beneficial microorganisms 3 , 4 .…”

Section: Introductionmentioning

confidence: 99%

“…Sweet and sour yogurt are the two basic forms of yogurt different in taste and manufacturing process, therefore, contain a plethora of diverse microorganisms. Sour yogurt is prepared from the fermentation of lactose in milk by lactic acid bacteria (LAB), which produce lactic acid that act on milk protein to give yogurt sour taste 1 , 7 . Conversely, when various flavors and sweetening agents are added to the yogurt, it is called sweet yogurt.…”

Section: Introductionmentioning

confidence: 99%

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Insights into the nutritional properties and microbiome diversity in sweet and sour yogurt manufactured in Bangladesh

Islam

Tanzina

Foysal

et al. 2021

Sci Rep

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Yogurt is one of the most frequently consumed dairy products for nutritional benefits. Although yogurt is enriched with probiotics, it is susceptible to spoilage because of the presence of pathogenic microbes. Spoiled yogurt if consumed can cause food-borne diseases. This study aimed to assess the nutritional composition and microbiome diversity in yogurt manufactured in Bangladesh. Microbial diversity was analyzed through high-throughput sequencing of bacterial 16S rRNA gene and fungal internal transcribed spacer (ITS) region. From nutritional analysis, significantly (P < 0.05) higher pH, fat, moisture, total solid and solid-non-fat contents (%) were observed in sweet yogurt. Following the classification of Illumina sequences, 84.86% and 72.14% of reads were assigned to bacterial and fungal genera, respectively, with significantly higher taxonomic richness in sour yogurt prepared from buffalo. A significant difference in bacterial (Ppermanova = 0.001) and fungal (Ppermanova = 0.013) diversity between sweet and sour yogurt was recorded. A total of 76 bacterial and 70 fungal genera were detected across these samples which were mostly represented by Firmicutes (92.89%) and Ascomycota (98%) phyla, respectively. This is the first study that accentuates nutritional profiles and microbiome diversity of Bangladeshi yogurt which are crucial in determining both active and passive health effects of yogurt consumption in individuals.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Insights into the nutritional properties and microbiome diversity in sweet and sour yogurt manufactured in Bangladesh

Islam

Tanzina

Foysal

et al. 2021

Sci Rep

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show abstract

“… [102] Aging and maturation The cavitation effect generates hydroxyl radicals, and the number of molecules with hydrogen bonding increases, and the hydrogen bonds between molecules are broken, accelerating various chemical reactions such as esterification and oxidation. [103] Auxiliary mutagenesis breeding The high temperature and pressure generated by the cavitation effect shear biological macromolecules such as DNA and proteins and change the molecular conformation. [104] Auxiliary non-catalytic reactions The high temperature and pressure generated by the cavitation effect promote the unfolding of molecular structures, intensify the collision of reactive groups, and accelerate the reaction process.…”

Section: Physical Field Technology Characteristics and Mechanisms Of Actionmentioning

confidence: 99%

Prospects and application of ultrasound and magnetic fields in the fermentation of rare edible fungi

Wen

et al. 2021

Ultrasonics Sonochemistry

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“…Since most NAFLD patients are overweight and obese and lactobacillus has anti-obesity function, lactobacillus is considered to be a new strategy for the treatment of NAFLD [ 10 , 11 ]. Lactobacillus, a member of lactic acid bacteria, is one of the normal flora of the human intestinal tract and plays a critical role in maintaining intestinal microecological stability [ 12 , 13 ]. Previous studies have pointed out that lactobacillus has a good therapeutic effect on NAFLD.…”

Section: Introductionmentioning

confidence: 99%

Lactobacillus johnsonii BS15 combined with abdominal massage on intestinal permeability in rats with nonalcoholic fatty liver and cell biofilm repair

Zhang

Zhao

et al. 2021

Bioengineered

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This study aimed to analyze the effect of lactobacillus johnsonii BS15 (isolation of homemade yogurt from Ahu Hongyuan Grassland) combined with abdominal massage on intestinal permeability in rats with nonalcoholic fatty liver disease (NAFLD) and cell biofilm repair. Forty-five rats were divided randomly into five groups, four of which were fed with high-fat diet to establish NAFLD models. According to the treatment methods, they were grouped into group A (lactic acid bacteria feeding), group B (abdominal massage), group A + B (a combination of the two methods), model group (distilled water feeding), and normal group (distilled water feeding). Then, the pathological indexes of liver and intestinal permeability were observed. FITC-Dextran content of the model group elevated markedly compared with normal group (P < 0.01), indicating that the intestinal permeability of NAFLD rats fed with high-fat diet increased. The intestinal permeability of groups A, B, and A + B was lower sharply than that of model group (P < 0.01), and the effect of group A + B was the most obvious. HE staining of liver tissues showed that combined treatment could improve structural changes in liver cells caused by modeling and restore the normal structure of intestinal cells. Lactobacillus combined with abdominal massage was better than two treatments alone, further promoting the permeability of intestinal mucosa in NAFLD rats and repair biofilm of hepatocytes. The results initially verified the intervention effect of abdominal massage on intestinal mucosal permeability, and further revealed the mechanism of abdominal massage in treatment of NAFLD by improving intestinal mucosal barrier permeability.

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Application of ultrasonication at different microbial growth stages during apple juice fermentation by Lactobacillus plantarum: Investigation on the metabolic response

Cited by 41 publications

References 55 publications

Insights into the nutritional properties and microbiome diversity in sweet and sour yogurt manufactured in Bangladesh

Insights into the nutritional properties and microbiome diversity in sweet and sour yogurt manufactured in Bangladesh

Prospects and application of ultrasound and magnetic fields in the fermentation of rare edible fungi

Lactobacillus johnsonii BS15 combined with abdominal massage on intestinal permeability in rats with nonalcoholic fatty liver and cell biofilm repair

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