The Prospective Beneficial Effects of Red Laser Exposure on Lactocaseibacillus casei Fermentation of Skim Milk

Abstract

Probiotic lactic acid bacteria are crucial producers of fermented dairy products that are popular functional foods in many countries. The health benefits of probiotic bacteria are mainly attributed to their effective bioactive metabolites. The quality of fermented milk is mainly dependent on the bacterial strain used in the fermentation process. In this study, an innovative technique is used in order to enhance the activities of the probiotic bacteria, quality of fermented milk, and consequently the whole fermentation process. Red laser dosages, at the wavelength of 632.7 nm, were applied to the type strain Lacticaseibacillus casei NRRL-B-1922 before the fermentation of skim milk. The results revealed that the scavenging of 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) radical and total antioxidant capacity were significantly increased from 21% in untreated control to 56% after bacterial laser irradiation of 12 J/cm2 dosage for 40 min. The antioxidant activity was found to be increased as the red laser dosage increased in a dose-response relationship. Additionally, the lactose fermentation in skim milk medium of 43.22 mg/mL initial concentration into organic acids was enhanced after L. casei irradiation and recorded 23.15 mg/mL compared to control group 28.35 mg/mL without bacterial pre-treatment. These results are correlated with increase of the β-Galactosidase activity, where the L. casei that has been exposed to 40 min of red laser exhibited the higher activity of a 0.37 unit/mL relative to the control 0.25 unit/mL. The assessment of this fermented milk after L. casei laser exposure for 10, 20, and 40 min indicates multiple biological effects, including assimilation of cholesterol as well as proteolytic and antibacterial activity. Our data on the exposure of L. casei to laser beam suggest promising application of red laser in the fermentation process of skim milk.

Fortification of Acidophilus-bifidus-thermophilus (ABT) Fermented Milk with Heat-Treated Industrial Yeast Enhances Its Selected Properties

“…Furthermore, this combination with health-promoting ABT starter culture might improve the therapeutic effects as well as their viability over the storage period of the products. Several methods were reported to enhance the fermentation profile of milk by probiotics, such as the addition of stimulation compounds, enzymatic catalysis, and irradiation with red laser and ultrasound [ 38 , 39 , 40 ].…”

Recent Development in Antioxidant of Milk and Its Products

“…Also, supplementation of probiotic ABT-fermented milk with heat-treated Sacch. cerevisiae could significantly enhance the antioxidant capacity of the product [65]. Recently, lased-treated Lb.…”

Probiotics, Photobiomodulation, and Disease Management: Controversies and Challenges

“…Table 5 shows the effects of PBM in the action on probiotics [ 307 ], followed by a series of experimental animal studies [ 266 , 288 , 289 , 308 , 309 ], in vitro and/or in vivo cellular models [ 291 , 310 , 311 , 312 ], including the latest clinical trials in patients with COVID-19 [ 313 , 314 ], which demonstrates the perspective applications of PBM for the targeting and modulation of the microbiome [ 266 , 270 , 308 , 309 ], with also the enrichment of the functional genes [ 308 ], the immune system [ 268 , 270 , 288 ], the auxiliary control of chronic degenerative diseases and viral infections [ 310 , 312 , 313 , 314 ], as a challenge for future research in the 21st century (see also Figure 1 ).…”