Dextran and levan exopolysaccharides from tempeh-associated lactic acid bacteria with bioactivity against enterotoxigenic Escherichia coli (ETEC)

Pramudito, Theodorus Eko; Desai, Krishna; Voigt, Camiel; Smid, Eddy J.; Schols, Henk A.

doi:10.1016/j.carbpol.2023.121700

Cited by 2 publications

(1 citation statement)

References 52 publications

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“…Most importantly, SoSa I reduced the bacterial load of E. coli in the intestinal tract, which is a direct indicator of ETEC infection severity. 1 ETEC infection is known to damage the intestinal mucosa, 45 increase intestinal epithelial cell permeability, 17,46 facilitate bacterial toxin translocation 47 and entry into the circulatory system, 48 and increase serum endotoxin, 49 and d -lactic acid levels, 50 ultimately causing intestinal dysfunction. Our findings indicate that SoSa I effectively lowers endotoxin and d -lactic acid levels, enhances the antioxidant capacity, decreases the expression of intestinal inflammatory factors, and improves intestinal function.…”

Section: Discussionmentioning

confidence: 99%

Bacillus halotolerans attenuates inflammation induced by enterotoxigenic Escherichia coli infection in vivo and in vitro based on its metabolite soyasaponin I regulating the p105-Tpl2-ERK pathway

Li,

Zhao,

Meng

et al. 2024

Food Funct.

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Section: Discussionmentioning

confidence: 99%

Bacillus halotolerans attenuates inflammation induced by enterotoxigenic Escherichia coli infection in vivo and in vitro based on its metabolite soyasaponin I regulating the p105-Tpl2-ERK pathway

Li,

Zhao,

Meng

et al. 2024

Food Funct.

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Optimizing Soaking and Boiling Time in the Development of Tempeh-like Products from Faba Bean (Vicia faba L.)

Fernandez Castaneda,

Auer,

Leong

et al. 2024

Fermentation

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Tempeh is a fermented soybean food with high nutritional value, culinary versatility, and palatability. Its popularity is rising because it aligns with the trend towards sustainable and healthy plant-based diets. However, consumers have exhibited a strong preference for local ingredients over soy. Faba bean is a promising raw material in Scandinavia due to its high protein, dietary fiber, and phytochemical content. In this study, we evaluated the effects of soaking media (vinegar, water and sodium bicarbonate with or without lactic acid bacteria (LAB)) on boiling time and physicochemical properties of faba bean-based tempeh. We demonstrated that sodium bicarbonate, with and without LAB, significantly reduces the boiling time of faba beans (7–8 min), while beans soaked in vinegar and water with and without LAB require longer boiling times for tempeh production (>16 min). Texture analysis has revealed notable variations among the samples, with statistically significant differences (p < 0.05) observed across the majority of the measured attributes. Our study has demonstrated that faba beans are suitable for tempeh production and expand the sources of possible raw materials. However, further studies are needed to investigate consumers’ preferences and expectations towards faba bean-based tempeh.

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Dextran and levan exopolysaccharides from tempeh-associated lactic acid bacteria with bioactivity against enterotoxigenic Escherichia coli (ETEC)

Cited by 2 publications

References 52 publications

Bacillus halotolerans attenuates inflammation induced by enterotoxigenic Escherichia coli infection in vivo and in vitro based on its metabolite soyasaponin I regulating the p105-Tpl2-ERK pathway

Bacillus halotolerans attenuates inflammation induced by enterotoxigenic Escherichia coli infection in vivo and in vitro based on its metabolite soyasaponin I regulating the p105-Tpl2-ERK pathway

Optimizing Soaking and Boiling Time in the Development of Tempeh-like Products from Faba Bean (Vicia faba L.)

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