Study on the Influence of Tea Extract on Probiotics in Skim Milk: From Probiotics Propagation to Metabolite

Li, Sha; Gong, Guangyu; Ma, Castello; Liu, Zhenmin; Cai, Jie

doi:10.1111/1750-3841.13383

Cited by 5 publications

(3 citation statements)

References 39 publications

(38 reference statements)

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“…The growth of probiotic L. plantarum in milk has become a critical issue in the dairy industry that hampers their extensive applications. According to previous studies, the growth of these probiotics in milk is restricted by factors including nutrients inadequacy, acid, and oxygen stress (Li et al, 2016;Fiocco et al, 2019). Moreover, this problem is further complicated by the interactions among these growth-restricting factors (Papadimitriou et al, 2016;Zhang et al, 2018).…”

Section: Discussionmentioning

confidence: 99%

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Petunidin-Based Anthocyanin Relieves Oxygen Stress in Lactobacillus plantarum ST-III

Yan¹,

Wang

Fu³

et al. 2020

Front. Microbiol.

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Application of probiotics in the food industry has been hampered by their sensitivity to challenging conditions that reduce their vitality in food matrices. A lot of attempts have been made to promote the growth of these probiotics in the aspect of nutrition demands. Among the other adverse conditions, oxygen stress can restrict the growth of probiotics and has not yet been paid enough attention to. In this study, the effect of a petunidinbased anthocyanin (ACN) on the growth of probiotic Lactobacillus plantarum ST-III was investigated under oxygen stress. The growth of ST-III was analyzed through spot assay on agar plates as well as plating-based enumeration of the viable cells in the liquid culture. Results indicated that ACN could efficiently improve the growth of ST-III under oxygen stress, whereas no effect was observed in the absence of oxygen stress. Further investigations indicated that ACN reduced the oxido-reduction potential of the culture; meanwhile, it exerted a positive transcriptional regulation on the thioredoxin system of ST-III, leading to a decrease in reactive oxygen species accumulation within the cells. Moreover, ACN enabled the growth of ST-III in reconstituted skim milk and promoted the formation of milk clots. These results revealed the role of a petunidin-based ACN in oxygen stress relief and highlighted its potential in manufacture and preservation of L. plantarumbased dairy products.

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Section: Discussionmentioning

confidence: 99%

“…The reconstituted skim milk (RSM) was prepared, as previously described (Li et al, 2016). Skim milk powder (33.4% protein, 0.8% fat, 54.1% lactose, and 7.9% minerals, Fonterra Ltd., Auckland, New Zealand) was reconstituted in distilled water.…”

Section: Namementioning

confidence: 99%

Petunidin-Based Anthocyanin Relieves Oxygen Stress in Lactobacillus plantarum ST-III

Yan¹,

Wang

Fu³

et al. 2020

Front. Microbiol.

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“…Tea extract was observed to significantly stimulate the reproduction and acidification of probiotic strains such as L. rhamnosus GG, L. acidophilus NCFM, and L. plantarum ST-III TE, but did not significantly affect B. bifidum Bb02. Thus, its supplementation to skimmed milk was beneficial for lactic acid bacteria fermentation, but not for their growth rate [ 162 ]. Pu-erh tea also slightly improved the viability of L. acidophilus and lowered the pH of probiotic yogurts [ 163 ].…”

Section: Other Supplementsmentioning

confidence: 99%

Biologically Active Supplements Affecting Producer Microorganisms in Food Biotechnology: A Review

et al. 2023

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Microorganisms, fermentation processes, and the resultant metabolic products are a key driving force in biotechnology and, in particular, in food biotechnology. The quantity and/or quality of final manufactured food products are directly related to the efficiency of the metabolic processes of producer microorganisms. Food BioTech companies are naturally interested in increasing the productivity of their biotechnological production lines. This could be achieved via either indirect or direct influence on the fundamental mechanisms governing biological processes occurring in microbial cells. This review considers an approach to improve the efficiency of producer microorganisms through the use of several types of substances or complexes affecting the metabolic processes of microbial producers that are of interest for food biotechnology, particularly fermented milk products. A classification of these supplements will be given, depending on their chemical nature (poly- and oligosaccharides; poly- and oligopeptides, individual amino acids; miscellaneous substances, including vitamins and other organic compounds, minerals, and multicomponent supplements), and the approved results of their application will be comprehensively surveyed.

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Potential of Changchong pear (Pyrus pyrifolia Nakai cv. Changchong) to improve the growth and survival of probiotic lactobacilli strains

Yan¹,

Wang

Sang³

et al. 2021

LWT

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Study on the Influence of Tea Extract on Probiotics in Skim Milk: From Probiotics Propagation to Metabolite

Cited by 5 publications

References 39 publications

Petunidin-Based Anthocyanin Relieves Oxygen Stress in Lactobacillus plantarum ST-III

Petunidin-Based Anthocyanin Relieves Oxygen Stress in Lactobacillus plantarum ST-III

Biologically Active Supplements Affecting Producer Microorganisms in Food Biotechnology: A Review

Potential of Changchong pear (Pyrus pyrifolia Nakai cv. Changchong) to improve the growth and survival of probiotic lactobacilli strains

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