Growth-promoting Effects of<i>N</i>-Acetylneuraminic Acid-containing Substances on Bifidobacteria

Idota, Tadashi; Kawakami, Hiroshi; Nakajima, Ichiro

doi:10.1271/bbb.58.1720

Cited by 84 publications

(55 citation statements)

References 6 publications

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“…N-acetyl-neuraminic acid (NANA) containing substances, including human and bovine CMP, promote the growth of the Bifidobacterium genus: B. breve, B. bifidum, and B. infantis (Azuma, Yamauchi, & Mitsuoka, 1984;Idota, Kawakami, & Nakajima 1994;Metwally, ElShibiny, El-Dieb, El-Etriby, & Assem, 2001). Supplementation of milk with 2% CMP, either of bovine, ovine or caprine origin, increased the counts of B. lactis by 1.5 log cycles after 24 h incubation at 37 1C when compared with unsupplemented milk (Janer, Pela´ez, & Requena, 1994).…”

Section: Health Effects Of Intact Cmpmentioning

confidence: 99%

Health effects and technological features of caseinomacropeptide

Thoma-Worringer

Sørensen

López‐Fandiño

2006

International Dairy Journal

195

112

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Section: Health Effects Of Intact Cmpmentioning

confidence: 99%

Health effects and technological features of caseinomacropeptide

Thoma-Worringer

Sørensen

López‐Fandiño

2006

International Dairy Journal

195

112

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“…Bifidobacteria were precultured in MRS medium (Oxoid Ltd., Hampshire, England) with the anaerobic jar, Gas Pack (Oxoid Ltd., Hampshire, England) at 37ºC for 72 h. Effect of the fiber on bifidobacterial growth was determined in Peptone-Yeast-Fildes (PYF) medium 8 .0 g NaCl in 1 L deionized water (pH 7.6). Fiber sample was added to PYF medium of 10 mL at a final concentration of 1% and glucose was added as a positive control at the same concentration.…”

Section: Measurement Of Bifidobacterial Growthmentioning

confidence: 99%

Potential Chemopreventive Properties and Varietal Difference of Dietary Fiber from Sweetpotato (Ipomoea batatas L.) Root

Yoshimoto

Yamakawa

Tanoue

2005

JARQ

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The potential chemopreventive properties of the dietary fiber prepared from sweetpotato (Ipomoea batatas L.) roots were examined to promote the demand of this residue from the starch industry. Dietary fiber was prepared by treating starch granules-removed residue with α-amylase. The dietary fibers at 1% concentration enhanced the growth of Bifidobacterium adolescentis and Bifidobacterium breve in vitro among 5 species of Bifidobacterium, which exist in the human intestinal tract. Analysis of the components of these fibers suggested that their pectin and hemicellulose were concerned with a promotion effect on the growth of bifidobacteria. Water-and oil-holding capacity of the fibers in the varieties with orange-colored flesh was relatively superior to ones from the varieties with yellow-or purple-colored flesh. Furthermore, the dietary fibers adsorbed about 90% of the mutagen, Trp-P-1. Commercial sweetpotato fiber, a byproduct of citric acid production from the residue from the starch industry, had slight effect on the growth of bifidobacteria and was lower in adsorption capacity of Trp-P-1 than the fibers prepared from sweetpotato roots. These results indicate that the residue from the sweetpotato root starch industry is available as a dietary fiber with physiological functions. Discipline: FoodAdditional key woods: residue from starch industry, bifidobacteria, fiber component, water-holding capacity, oil-holding capacity

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“…10 (pH 6.0). Idota et al (1994) compared the growth of B. bifidum in Pepton Yeast Extract Fildes Solution broth with the additions of glucose, N-acetylneuraminic acid, sialyl-lactose, or CMP and reported that there was only a little use of CMP by B. bifidum compared to glucose or N-acetylneuraminic acid. Our media contained glucose in the base in the skim milk, the other nutrients were added.…”

Section: Results and Discussion Ph Valuesmentioning

confidence: 99%

“…2-amino-3-carboxy-1,4-naftochinone). Bifidobacteria show poor growth in milk, therefore many studies are concerned with the aim of finding a suitable nutrient supplement to incorporate into the culture media (Idota et al 1994;Proulx et al 1994;O'Sullivan 1996;Gomes et al 1998;Janer et al 2004). Much attention has been paid to milk-derived components.…”

mentioning

confidence: 99%

Effect of caseinomacropeptide concentrate addition on the growth of bifidobacteria

Cicvárek¹,

Čurda²,

Elich³

et al. 2010

Czech J. Food Sci.

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Cicvárek J., Čurda L., Elich O., Dvořáková E., Dvořák M. (2010): Effect of caseinomacropeptide concentrate addition on the growth of bifidobacteria. Czech J. Food Sci., 28: 485-494.We investigated the effect of caseinomacropeptide concentrate (CMP) on the growth and metabolic activity of Bifidobacterium bifidum CCDM 94 and Bifidobacterium lactis BB12 in skim milk with the addition of glucose and of various combinations of yeast extract, l-cysteine-HCl, ascorbic acid, and CMP. The microorganisms grew well on the medium containing a combination of all the nutrients mentioned, and on that where only l-cysteine-HCl was missing. In the media enhanced with CMP a shorter lag-phase occurred than in those without CMP. The shortest lag-phase and the longest log-phase with a high growth rate were observed in media No. 2 (complete medium with CMP) and No. 8 (complete medium without l-cysteine-HCl).

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Growth-promoting Effects ofN-Acetylneuraminic Acid-containing Substances on Bifidobacteria

Cited by 84 publications

References 6 publications

Health effects and technological features of caseinomacropeptide

Health effects and technological features of caseinomacropeptide

Potential Chemopreventive Properties and Varietal Difference of Dietary Fiber from Sweetpotato (Ipomoea batatas L.) Root

Effect of caseinomacropeptide concentrate addition on the growth of bifidobacteria

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