Products of metabolism and processing of lactic acid bacteria as functional ingredients
Journal Title: Food Science and Applied Biotechnology - Year 2018, Vol 1, Issue 1
Abstract
Lactic acid bacteria (LAB) and bifidobacteria (BB) are unique substances that have a lot of biological and physiological effects. Structural components of LAB and BB – peptidoglycans, compounds of the muramylpeptide series, teichoic acids – have powerful immunological properties. Metabolites of LAB and BB – organic acids, hydrogen peroxide, bacteriocins, etc. – provide antagonistic activity, have an indirect impact on the immune system, reducing the antigenic load caused by pathogenic microorganisms. The expediency of peptidoglycans degradation of LAB and BB cell walls is substantiated. Low molecular weight products of the degradation can easily be absorbed and enter into biochemical processes, accelerating the expected functional-physiological effect. To obtain low-molecular products of peptidoglycans degradation, a combination of LAB and BB was used. The combination of LAB and BB is the sum of the test cultures of Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. Bulgaricus, Bifidobacterium bifidum, Lactococcus cremoris, Streptococcus termophilus. Destruction of peptidoglycans of bacterial cell walls was carried out using a combination of disintegrating factors. The efficiency of destruction was determined by the accumulation of low molecular weight peptides (with molecular weight up to 1500 Da), amino acids and soluble protein in the disintegrate. It has been established that the highest accumulation of low molecular weight degradation products occurs when using autolysis followed by enzymatic hydrolysis during 180 min with the ratio of the enzyme : substrate 1 : 100. At the same time ≈ 53% of protein substances pass from insoluble to soluble state. The molecular weight of the obtained products is determined by the gel chromatography method. The qualitative and quantitative content of organic acids, amino acids and vitamins of group В in the hydrolysis products composition was investigated. It was shown that the obtained product possesses high biological effect in the experiment on animals.
Authors and Affiliations
Antonina Kapustian, Natalia Cherno, Alexey Kovalenko, Kristina Naumenko, Igor Kushnir
Keywords
Related Articles
- EP ID EP607217
- DOI 10.30721/fsab2018.v1.i1.13
- Views 199
- Downloads 0
Traditional Cottage Cheese production in Kosovo
The study was conducted to identify the technological process of cottage cheese production as well as its diversity produced in traditional way in Kosovo. The data were collected by survey realized during the period Octo...
Optimization of technological parameters for osmotic dehydration of black chokeberry
Many plant extracts selected for their high in vitro antibacterial activity in microbiological media have a far lower in situ antibacterial activity in foods. This is likely due to interactions of plant antimicrobial mol...
Production of fumaric acid from Fumaria sp. plant in vitro systems
We report for the first time fumaric acid biosynthesis by in vitro systems of Fumaria spp. The highest amount of fumaric acid (137 mg/L) was accumulated by Fumaria officinalis L. plant cell culture, cultivated at submerg...
Valorization of cocoa and rose waste for preparation of liqueurs
Chocolate industry generates yearly large quantities of cacao wastes. These by-products pose to the manufacturers’ difficulties for disposal and represent also valuable sources of substances: polysaccharides, polyphenols...
Stimulation of vital activity of lactic acid bacteria in the preparation of a liquid acid-forming ferments in bakery products
The influence of the new flour nutrient substrates with the introduction of phyto raw materials on the viability and activity of lactic acid bacteria cultured in liquid acid-forming ferments, which are used for making br...