Adding prebiotics to fermented dairy products is an effective method to simultaneously improve product quality and promote health.This study investigated how co-fermenting three oligosaccharides affected the quality o...Adding prebiotics to fermented dairy products is an effective method to simultaneously improve product quality and promote health.This study investigated how co-fermenting three oligosaccharides affected the quality of fermented goat milk(FGM)and its ability to regulate the small intestinal environment.The co-fermentation with three oligosaccharides increased the number of lactic acid bacteria(LAB)in the FGM and maintained a higher percentage of probiotic content during 35 d of storage compared to that of the control FGM without added sugars.The degree of acidification and textural attributes differed among the FGM samples,but the overall quality level increased in the samples fermented with only fructooligosaccharide(FOS)compared to that of the control.Moreover,complex probiotics(FGM)positively affected the small intestinal environment of mice by stabilizing the microbial population and promoting the growth of Bifidobacteria and butyric acid-producing bacteria,specifically Ruminococcus-gnavus.The butyric acid content was higher in the FOS-FGM group than in the other treatment groups.These results indicated that FOS-FGM is more suitable for the gut microbiota and influences short-chain fatty acid metabolism.This study is the first to investigate the effects of co-fermentation with three different oligosaccharides on the quality and small intestinal environment regulatory capacity of FGM products.展开更多
Cronobacter sakazakii is a foodborne pathogen,and the use of effective and non-hazardous bacteriostatic agents to manage C.sakazakii infection has garnered attention.Portulaca oleracea L.is a food plant with several p...Cronobacter sakazakii is a foodborne pathogen,and the use of effective and non-hazardous bacteriostatic agents to manage C.sakazakii infection has garnered attention.Portulaca oleracea L.is a food plant with several pharmaceutical properties.However,the products of kombucha-fermented P.oleracea(FP)have been scarcely studied with respect to their metabolite profiles and for their effects against food-borne pathogens.Therefore,in this study,the chemical and microbiological composition and inhibitory effects of FP against C.sakazakii were evaluated.The activities and molecular mechanisms of FP against C.sakazakii were investigated for the first time using transcriptomic and physiological experiments.Komagataeibacter was the most abundant bacterium in fermentation broth(>79%),and chlorogenic and acetic acids were the most abundant phenolics and organic acids in fermentation products.Transcriptomic analysis showed that FP induced significant changes in C.sakazakii as demonstrated by the differential expression of 506 genes.The genes that exhibited differential expression were primarily involved in ATP-related energy metabolism,cell membrane structure,protein biosynthesis,amino acid transport,and metabolism.These roles suggest multifaceted potential effects including cell membrane damage,protein synthesis limitation,metabolism disorder,reduced virulence factor expression,and reduced cell mobility.FP addition significantly inhibited C.sakazakii growth in PIF.These results provide insights into the anti-C.sakazakii mechanism of FP,which is valuable for its development and application in food safety.展开更多
This study isolated polysaccharides from Adansonia digitata(baobab)fruit pulp(BBP)using a hot-water extraction method.The BBP was deproteinized with Sevage reagent and decolorized using macro-porous resin(AB-8).The BB...This study isolated polysaccharides from Adansonia digitata(baobab)fruit pulp(BBP)using a hot-water extraction method.The BBP was deproteinized with Sevage reagent and decolorized using macro-porous resin(AB-8).The BBP was then precipitated by adding ethanol 95%,producing BBP-1 and BBP-2 fractions.These were separated by DEAE-52 column chromatography with NaCl solutions 0 mol/L to 0.5 mol/L,yielding two neutral polysaccharides,BBP1-F1 and BBP2-F1,with respective yields of(18.10±0.40%w/w)and(16.40±0.30%w/w).Their carbohydrate contents were(75.30±1.15%w/w)and(81.10±2.10%w/w).Glucose was identified as the predominant monosaccharide,with concentrations of(78.90±1.03%)and(91.00±1.09%)for BBP1-F1 and BBP2-F1,respectively.The molecular weights of BBP1-F1 and BBP2-F1 were 21.2 kDa and 13.5 kDa,respectively.Both polysaccharides exhibited significant antioxidant properties.At a concentration of 0.1 mg/mL,BBP1-F1 and BBP2-F1 demonstrated DPPH free radical scavenging activities of(40.85±2.82%)and(37.66±2.32%),respectively,compared to myosin(13.20±3.62%).In addition,their iron ion reduction capacities were(28.00±1.21%)and(33.93±2.00%),respectively,compared to myosin(12.63±0.55%).These polysaccharides also inhibited myosin oxidation by preserving sulfhydryl groups,reducing carbonyl content,and increasing surface hydrophobicity.The results suggest that baobab polysaccharides enhance antioxidant activity and stability in meat proteins,which could be applied in food preservation and health-related applications to improve product quality and shelf life.展开更多
基金supported by Shaanxi science and tech-nology plan projects of China(2022KXJ-010,2022ZDLNY04-09)Xi'an city science and technology plan projects of China(22NYGG0012,23KGDW0021-2022)+1 种基金Science and technology plan projects in Xianyang city of Shaanxi Province(2021ZDZX-NY-0014)the Fundamental Research Funds for the Central Universities in China(GK202306005).
文摘Adding prebiotics to fermented dairy products is an effective method to simultaneously improve product quality and promote health.This study investigated how co-fermenting three oligosaccharides affected the quality of fermented goat milk(FGM)and its ability to regulate the small intestinal environment.The co-fermentation with three oligosaccharides increased the number of lactic acid bacteria(LAB)in the FGM and maintained a higher percentage of probiotic content during 35 d of storage compared to that of the control FGM without added sugars.The degree of acidification and textural attributes differed among the FGM samples,but the overall quality level increased in the samples fermented with only fructooligosaccharide(FOS)compared to that of the control.Moreover,complex probiotics(FGM)positively affected the small intestinal environment of mice by stabilizing the microbial population and promoting the growth of Bifidobacteria and butyric acid-producing bacteria,specifically Ruminococcus-gnavus.The butyric acid content was higher in the FOS-FGM group than in the other treatment groups.These results indicated that FOS-FGM is more suitable for the gut microbiota and influences short-chain fatty acid metabolism.This study is the first to investigate the effects of co-fermentation with three different oligosaccharides on the quality and small intestinal environment regulatory capacity of FGM products.
基金financially supported by Shaanxi science and technology plan projects of China(2022KXJ-010,2022ZDLNY04-09)Xi’an city science and technology plan projects of China(22NYGG0012,23KGDW0021-2022)the Fundamental Research Funds for the Central Universities in China(GK202306005).
文摘Cronobacter sakazakii is a foodborne pathogen,and the use of effective and non-hazardous bacteriostatic agents to manage C.sakazakii infection has garnered attention.Portulaca oleracea L.is a food plant with several pharmaceutical properties.However,the products of kombucha-fermented P.oleracea(FP)have been scarcely studied with respect to their metabolite profiles and for their effects against food-borne pathogens.Therefore,in this study,the chemical and microbiological composition and inhibitory effects of FP against C.sakazakii were evaluated.The activities and molecular mechanisms of FP against C.sakazakii were investigated for the first time using transcriptomic and physiological experiments.Komagataeibacter was the most abundant bacterium in fermentation broth(>79%),and chlorogenic and acetic acids were the most abundant phenolics and organic acids in fermentation products.Transcriptomic analysis showed that FP induced significant changes in C.sakazakii as demonstrated by the differential expression of 506 genes.The genes that exhibited differential expression were primarily involved in ATP-related energy metabolism,cell membrane structure,protein biosynthesis,amino acid transport,and metabolism.These roles suggest multifaceted potential effects including cell membrane damage,protein synthesis limitation,metabolism disorder,reduced virulence factor expression,and reduced cell mobility.FP addition significantly inhibited C.sakazakii growth in PIF.These results provide insights into the anti-C.sakazakii mechanism of FP,which is valuable for its development and application in food safety.
基金supported by Shaanxi science and tech-nology plan projects of China(2024GH-ZDXM-08,2024NC-YBXM-164)Xi’an city science and technology plan projects of China(24NYGG0017)+1 种基金Science and technology plan projects in Yulin city of Shaanxi Province(2023-CXY-179)the fundamental research funds for the central universities in China(GK202406041,GK202406040,GK202306005).
文摘This study isolated polysaccharides from Adansonia digitata(baobab)fruit pulp(BBP)using a hot-water extraction method.The BBP was deproteinized with Sevage reagent and decolorized using macro-porous resin(AB-8).The BBP was then precipitated by adding ethanol 95%,producing BBP-1 and BBP-2 fractions.These were separated by DEAE-52 column chromatography with NaCl solutions 0 mol/L to 0.5 mol/L,yielding two neutral polysaccharides,BBP1-F1 and BBP2-F1,with respective yields of(18.10±0.40%w/w)and(16.40±0.30%w/w).Their carbohydrate contents were(75.30±1.15%w/w)and(81.10±2.10%w/w).Glucose was identified as the predominant monosaccharide,with concentrations of(78.90±1.03%)and(91.00±1.09%)for BBP1-F1 and BBP2-F1,respectively.The molecular weights of BBP1-F1 and BBP2-F1 were 21.2 kDa and 13.5 kDa,respectively.Both polysaccharides exhibited significant antioxidant properties.At a concentration of 0.1 mg/mL,BBP1-F1 and BBP2-F1 demonstrated DPPH free radical scavenging activities of(40.85±2.82%)and(37.66±2.32%),respectively,compared to myosin(13.20±3.62%).In addition,their iron ion reduction capacities were(28.00±1.21%)and(33.93±2.00%),respectively,compared to myosin(12.63±0.55%).These polysaccharides also inhibited myosin oxidation by preserving sulfhydryl groups,reducing carbonyl content,and increasing surface hydrophobicity.The results suggest that baobab polysaccharides enhance antioxidant activity and stability in meat proteins,which could be applied in food preservation and health-related applications to improve product quality and shelf life.
