Depletion of cyanogenic glycosides in whole flaxseed via Lactobacillaceae fermentation

Huang, Chao; Tse, Timothy J.; Purdy, Sarah K.; Chicilo, Farley; Shen, Jianheng; Meda, Venkatesh; Reaney, Martin J.T.

doi:10.1016/j.foodchem.2022.134441

Cited by 7 publications

(4 citation statements)

References 29 publications

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“…This can make gram-positive bacteria quite susceptible to extracts of plant polyphenols, especially to substances with hydrophobic properties such as dihydroquercetin. One of the possible mechanisms of the inhibitory effect of high doses of dihydroquercetin may be its ability to change the permeability of the bacterial cell wall, affecting normal physiological metabolism and cell morphology, which generally leads to inhibition of the growth of the microbial population [11][12][13][14][15].…”

Section: Resultsmentioning

confidence: 99%

“…From the point of view of the resistance of probiotic organisms, lactobacilli are usually stronger than bifidobacteria. Lactobacilli naturally occurring in traditional fermented foods are more resistant to low pH and adapt better to milk and other food substrates [13,14] The fermentation temperature is also one of the important factors affecting the viability of probiotic microorganisms. The favorable temperature for the growth of most probiotics is in the range of 37-43°C.…”

Section: Resultsmentioning

confidence: 99%

“…It is known that the use of plant antioxidants of the flavonoid class in the composition of the food system can significantly reduce the pH values, with a slight adjustment of the titrated acidity values of this system. Such changes may be favorable for the growth of bacteria of the genus Lactobacillus, but unfavorable for Bifidobacterium [3,13,14]. An important task of this study was to evaluate the possibility of forming the antioxidant properties of probiotic drinks by using dihydroquercetin additives.…”

Section: Resultsmentioning

confidence: 99%

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Evaluation of the plant antioxidant effect on biotechnological processes of production and properties of fermented milk drinks

Fatkullin,

Kalinina,

Naumenko

et al. 2024

BIO Web Conf.

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The purpose of this study is to evaluate the effect of flavonol dihydroquercetin in its original and modified form on the development of starter cultures of microorganisms and the formation of functional properties of ready–made fermented milk drinks. The addition of a plant antioxidant to the composition of fermented dairy products may allow the formation of new functional properties, in particular antioxidant ones. Nevertheless, the potential antimicrobial activity of dihydroquercetin determines the need to find an effective dosage to preserve the initial probiotic properties of the product. To achieve the purpose of the study, the biomass growth of microorganisms of the starter culture was monitored using a personal assay bioreactor, the number of probiotic microorganisms and antioxidant activity were determined by the DPPH method in the finished product. The results showed the possibility of obtaining dairy products with a complex of probiotic and antioxidant properties. At the same time, a dose-dependent effect of dihydroquercetin effect in its original form on the development of cultures of probiotic microorganisms was established. The use of a dosage of 0.1% had a negative effect on the formation of the functional properties of the finished drink. The use of a modified form of the antioxidant made it possible to minimize its inhibitory effect on lactic acid microorganisms, preserve probiotic and form pronounced antioxidant properties of the finished drink.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Evaluation of the plant antioxidant effect on biotechnological processes of production and properties of fermented milk drinks

Fatkullin,

Kalinina,

Naumenko

et al. 2024

BIO Web Conf.

View full text Add to dashboard Cite

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“…Lactobacillaceae primarily relates to lactic acid fermentation, which lowers pH (Abedi & Hashemi, 2020). Lactobacillaceae fermentation could deplete cyanogenic glycosides in whole flaxseed (Huang et al., 2023). In ES soybean pastes, higher abundances of Lactobacillaceae and lower pH were detected.…”

Section: Discussionmentioning

confidence: 99%

Bacterial diversity and metabolites: Exploring correlations with preservative properties in soybean pastes

Ren,

Liu,

Tan

2024

Journal of Food Science

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Soybean paste, a traditional fermented condiment, exhibits distinct quality attributes by its microbial communities. This study employed Illumina sequencing and LC–MS to scrutinize the bacterial biota and metabolome of highly preserved (HP) and easily spoiled (ES) soybean pastes. Firmicutes were prevalent in both pastes, with HP showcasing greater microbial α‐diversity compared to ES pastes. Bacillus predominated in HP pastes, whereas Lactobacillus was most abundant in ES pastes. Significant metabolic differences were observed between HP and ES samples in lipids, peptides, nucleic acids, secondary metabolite biosynthesis, protein digestion, amino acid metabolism, inflammatory mediator regulation, and neomycin, kanamycin, and gentamicin biosynthesis. Lactobacillus exhibited positive associations with daidzein and 3,4,5‐trihydroxypentanoylcarnitine, whereas Bacillus showed negative correlations with 1,n6‐ethenoadenosine, 2‐deoxy‐2,3‐dehydro‐n‐acetyl‐neuraminic acid, 3,4,5‐trihydroxypentanoyl carnitine, and fructosyl valine. These findings highlight the collaborative impact of bacterial communities and metabolites on soybean paste quality attributes. This research enhances our comprehension of preservation mechanisms in fermented foods, particularly soybean pastes.Practical ApplicationThe investigation would provide insights into the soybean pastes fermentation, safe and quality control methods, bio‐preservative development strategies, and so on of soybean pastes for related studies and the consumers. Bacteria and their metabolites could be used to optimize the fermentation processes for the preservative and safe regulations.

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Solid-state fermentation of cassava (Manihot esculenta Crantz): a review

Egbune,

Ezedom,

Orororo

et al. 2023

World J Microbiol Biotechnol

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Depletion of cyanogenic glycosides in whole flaxseed via Lactobacillaceae fermentation

Cited by 7 publications

References 29 publications

Evaluation of the plant antioxidant effect on biotechnological processes of production and properties of fermented milk drinks

Evaluation of the plant antioxidant effect on biotechnological processes of production and properties of fermented milk drinks

Bacterial diversity and metabolites: Exploring correlations with preservative properties in soybean pastes

Solid-state fermentation of cassava (Manihot esculenta Crantz): a review

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