Fermented whey （a by-product from tofu industry） has been used as a coagulant in tofu manufactures in Indonesia. This research aimed to study effects of fermented whey on coagulation efficiency and physicochemical c...Fermented whey （a by-product from tofu industry） has been used as a coagulant in tofu manufactures in Indonesia. This research aimed to study effects of fermented whey on coagulation efficiency and physicochemical characteristics of tofu, compared to other acid coagulants （acetic acid and glucono-delta-lactone （GDL）） and salt coagulants （calcium sulfate and natural gypsum）. A randomized block design with a single factor was used in this research. Fermented whey could be used as coagulant in tofu manufacturing. Physicochemical characteristics of tofu from fermented whey were not significantly difference compared to tofu from calcium salt and acid coagulants. Coagulation efficiencies （CF, TSIL TPR and TB~） of fermented whey are lower than that from calcium salt coagulants （calcium sulphate and natural gypsum）. Fermented whey showed no significant differences in tofu properties and parameters of coagulation process, compared to GDL and acetic acid.展开更多
In this study, the effects of fermented whey （FW） in treating bacillary dysentery caused by Shigellaflexneri in albino rats and on the gastrointestinal （GIT） flora of apparently healthy albino rats （AHARs） were ...In this study, the effects of fermented whey （FW） in treating bacillary dysentery caused by Shigellaflexneri in albino rats and on the gastrointestinal （GIT） flora of apparently healthy albino rats （AHARs） were investigated. Prior the therapeutic assay, the growth inhibitory activity （GIA） of whey subjected to different fermentation durations at 30 ~ 2 ~C was first investigated using agar diffusion assay on the test organism, conventional antibiotics served as control. After this, the infectious dose of the organism was determined and used to infect another set of AHARs. The infected rats were grouped into two; group one was treated with 1.0 mL of the FW that exerted the highest GIA in the in vitro assay （FW1）, once daily for 7 d while group two was left untreated. The rats were observed for signs of recovery while their large intestine was subjected to histopathological examinations. For the effects of whey on GIT flora of AHARs, another group of AHARs was fed with FW1 for 3months. At 7 d intervals, their faeces were examined for microbial types and load. The in vitro GIA of the FWs on the test organism was superior to that of most of the antibiotics used and the administration of FW1 to infected rats caused them to recover by 72 h while those not treated with FW1 started to recover by 168 h. FWl did not significantly （p 〈 0.05） affect the GIT microflora loads but only the types.展开更多
Helicobacter pylori (H. pylori) eradication is considered a necessary step in the management of peptic ulcer disease, chronic gastritis, gastric adenocarcinoma and mucosa associated lymphoid tissue lymphoma. Standard ...Helicobacter pylori (H. pylori) eradication is considered a necessary step in the management of peptic ulcer disease, chronic gastritis, gastric adenocarcinoma and mucosa associated lymphoid tissue lymphoma. Standard triple therapy eradication regimens are inconvenient and achieve unpredictable and often poor results. Eradication rates are decreasing over time with increase in antibiotic resistance. Fermented milk and several of its component whey proteins have emerged as candidates for complementary therapy. In this context the current review seeks to summarize the current evidence available on their role in H. pylori eradication. Pertinent narrative/systematic reviews, clinical trials and laboratory studies on individual components including fermented milk, yogurt, whey proteins, lactoferrin, α-lactalbumin (α-LA), glycomacropeptide and immunoglobulin were comprehensively searched and retrieved from Medline, Embase, Scopus, Cochrane Controlled Trials Register and abstracts/proceedings of conferences up to May 2013. A preponderance of the evidence available on fermented milk-based probiotic preparations and bovine lactoferrin suggests a beneficial effect in Helicobacter eradication. Evidence for α-LA and immunoglobulins is promising while that for glycomacropeptide is preliminary and requires substantiation. The magnitude of the potential benefit documented so far is small and the precise clinical settings are ill defined. This restricts the potential use of this group as a complementary therapy in a nutraceutical setting hinging on better patient acceptability/compliance. Further work is necessary to identify the optimal substrate, fermentation process, dose and the ideal clinical setting (prevention/treatment, first line therapy/recurrence, symptomatic/asymptomatic, gastritis/ulcer diseases etc.). The potential of this group in high antibiotic resistance or treatment failure settings presents interesting possibilities and deserves further exploration.展开更多
This study investigated the intervention ability and potential mechanism of Lactobacillus helveticus-derived whey on ovariectomy(OVX)-induced osteoporosis.The whey from two L.helveticus strains,ATCC15009,and CCFM1096,...This study investigated the intervention ability and potential mechanism of Lactobacillus helveticus-derived whey on ovariectomy(OVX)-induced osteoporosis.The whey from two L.helveticus strains,ATCC15009,and CCFM1096,were orally gavaged to OVXrats at a dose of 500 mg/kg for 12 weeks.The effect of L.helveticus-derived whey on osteoporosis varied,whereas the raw milk-derived whey showed no significant effect.CCFM1096 whey significantly enhanced bone biomechanics,improved bone microstructure,upregulated bone formation markers(bone alkaline phosphatase(BALP),bone gamma-carboxyglutamic acid-containing protein(BPG)),and downregulated bone resorption markers(tartrate-resistant acid phosphatase(TRAP),C-terminal telopeptide of type I collagen(CTX-1),procollagen type I N-terminal propeptide(PINP)),leading to promotion of osteoblast formation and inhibition of osteoclast generation.CCFM1096 whey affected bile acid metabolism,restored intestinal homeostasis,and prevented osteoporosis in OVX rats,with higher concentrations of unsaturated fatty acids,orotic acid,and uridine than that of ATCC15009.These findings provide important insights for the development of functional dairy products targeting osteoporotic populations and further demonstrate the importance of starter cultures in fermented foods.展开更多
Whey protein concentrate-80(WPC-80)fermented with L.fermentum(KGL4)(37℃)and S.cerevisiae(WBS2A)(25℃)was tested for ACE-inhibitory and antioxidant activities over different periods(12,24,36 and 48 h).Proteolytic acti...Whey protein concentrate-80(WPC-80)fermented with L.fermentum(KGL4)(37℃)and S.cerevisiae(WBS2A)(25℃)was tested for ACE-inhibitory and antioxidant activities over different periods(12,24,36 and 48 h).Proteolytic activity(OPA method)was used to optimize the growth conditions(inoculation rate,i.e.at 1.5%,2.0%,and 2.5%and incubation time,i.e.12,24,36,and 48 h)for peptide production.Results indicated that the highest amount of peptides was obtained at 7.24 mg/mL for KGL4(37℃,48 h)and 8.59 mg/mL for WBS2A(25℃,48 h).The whey protein fermentate inhibited the LPS-induced NO production,while enhanced production concentrations of TNF-α,IL-6,and IL-1β.Subsequently,SDS-PAGE,as well as Two-Dimensional(2D)gel electrophoresis methods,were applied for protein purification using water-soluble extracts(WSEs)of WPC-80 fermented by a combination of L.fermentum and S.cerevisiae.On SDS-PAGE,protein bands were observed in the range of 10-55 kDa,whereas on the 2D page,protein spots were in the range of 10-70 kDa.All the 2D spots were analyzed using RPLC/MS.WSEs of 3 kDa and 10 kDa permeates were used in RP-HPLC to identify distinct peptide fractions.The data from LC/MS was also characterized by utilizing ProteinPilot software.Further,different functional groups were also analyzed using FTIR investigation.The research aims to isolate and characterize novel ACE-inhibitory and antioxidative peptides from fermented WPC-80 produced by Lactobacillus fermentum and S.cerevisiae.展开更多
文摘Fermented whey （a by-product from tofu industry） has been used as a coagulant in tofu manufactures in Indonesia. This research aimed to study effects of fermented whey on coagulation efficiency and physicochemical characteristics of tofu, compared to other acid coagulants （acetic acid and glucono-delta-lactone （GDL）） and salt coagulants （calcium sulfate and natural gypsum）. A randomized block design with a single factor was used in this research. Fermented whey could be used as coagulant in tofu manufacturing. Physicochemical characteristics of tofu from fermented whey were not significantly difference compared to tofu from calcium salt and acid coagulants. Coagulation efficiencies （CF, TSIL TPR and TB~） of fermented whey are lower than that from calcium salt coagulants （calcium sulphate and natural gypsum）. Fermented whey showed no significant differences in tofu properties and parameters of coagulation process, compared to GDL and acetic acid.
文摘In this study, the effects of fermented whey （FW） in treating bacillary dysentery caused by Shigellaflexneri in albino rats and on the gastrointestinal （GIT） flora of apparently healthy albino rats （AHARs） were investigated. Prior the therapeutic assay, the growth inhibitory activity （GIA） of whey subjected to different fermentation durations at 30 ~ 2 ~C was first investigated using agar diffusion assay on the test organism, conventional antibiotics served as control. After this, the infectious dose of the organism was determined and used to infect another set of AHARs. The infected rats were grouped into two; group one was treated with 1.0 mL of the FW that exerted the highest GIA in the in vitro assay （FW1）, once daily for 7 d while group two was left untreated. The rats were observed for signs of recovery while their large intestine was subjected to histopathological examinations. For the effects of whey on GIT flora of AHARs, another group of AHARs was fed with FW1 for 3months. At 7 d intervals, their faeces were examined for microbial types and load. The in vitro GIA of the FWs on the test organism was superior to that of most of the antibiotics used and the administration of FW1 to infected rats caused them to recover by 72 h while those not treated with FW1 started to recover by 168 h. FWl did not significantly （p 〈 0.05） affect the GIT microflora loads but only the types.
基金Supported by Intramural funding by Sitaram Bhartia Institute of Science and Research,New Delhi
文摘Helicobacter pylori (H. pylori) eradication is considered a necessary step in the management of peptic ulcer disease, chronic gastritis, gastric adenocarcinoma and mucosa associated lymphoid tissue lymphoma. Standard triple therapy eradication regimens are inconvenient and achieve unpredictable and often poor results. Eradication rates are decreasing over time with increase in antibiotic resistance. Fermented milk and several of its component whey proteins have emerged as candidates for complementary therapy. In this context the current review seeks to summarize the current evidence available on their role in H. pylori eradication. Pertinent narrative/systematic reviews, clinical trials and laboratory studies on individual components including fermented milk, yogurt, whey proteins, lactoferrin, α-lactalbumin (α-LA), glycomacropeptide and immunoglobulin were comprehensively searched and retrieved from Medline, Embase, Scopus, Cochrane Controlled Trials Register and abstracts/proceedings of conferences up to May 2013. A preponderance of the evidence available on fermented milk-based probiotic preparations and bovine lactoferrin suggests a beneficial effect in Helicobacter eradication. Evidence for α-LA and immunoglobulins is promising while that for glycomacropeptide is preliminary and requires substantiation. The magnitude of the potential benefit documented so far is small and the precise clinical settings are ill defined. This restricts the potential use of this group as a complementary therapy in a nutraceutical setting hinging on better patient acceptability/compliance. Further work is necessary to identify the optimal substrate, fermentation process, dose and the ideal clinical setting (prevention/treatment, first line therapy/recurrence, symptomatic/asymptomatic, gastritis/ulcer diseases etc.). The potential of this group in high antibiotic resistance or treatment failure settings presents interesting possibilities and deserves further exploration.
基金supported by the National Natural Science Foundation of China(31871829,31820103010,and 32021005)the Collaborative Innovation Centre of Food Safety and Quality Control in Jiangsu Province(Jiangsu,China).
文摘This study investigated the intervention ability and potential mechanism of Lactobacillus helveticus-derived whey on ovariectomy(OVX)-induced osteoporosis.The whey from two L.helveticus strains,ATCC15009,and CCFM1096,were orally gavaged to OVXrats at a dose of 500 mg/kg for 12 weeks.The effect of L.helveticus-derived whey on osteoporosis varied,whereas the raw milk-derived whey showed no significant effect.CCFM1096 whey significantly enhanced bone biomechanics,improved bone microstructure,upregulated bone formation markers(bone alkaline phosphatase(BALP),bone gamma-carboxyglutamic acid-containing protein(BPG)),and downregulated bone resorption markers(tartrate-resistant acid phosphatase(TRAP),C-terminal telopeptide of type I collagen(CTX-1),procollagen type I N-terminal propeptide(PINP)),leading to promotion of osteoblast formation and inhibition of osteoclast generation.CCFM1096 whey affected bile acid metabolism,restored intestinal homeostasis,and prevented osteoporosis in OVX rats,with higher concentrations of unsaturated fatty acids,orotic acid,and uridine than that of ATCC15009.These findings provide important insights for the development of functional dairy products targeting osteoporotic populations and further demonstrate the importance of starter cultures in fermented foods.
文摘Whey protein concentrate-80(WPC-80)fermented with L.fermentum(KGL4)(37℃)and S.cerevisiae(WBS2A)(25℃)was tested for ACE-inhibitory and antioxidant activities over different periods(12,24,36 and 48 h).Proteolytic activity(OPA method)was used to optimize the growth conditions(inoculation rate,i.e.at 1.5%,2.0%,and 2.5%and incubation time,i.e.12,24,36,and 48 h)for peptide production.Results indicated that the highest amount of peptides was obtained at 7.24 mg/mL for KGL4(37℃,48 h)and 8.59 mg/mL for WBS2A(25℃,48 h).The whey protein fermentate inhibited the LPS-induced NO production,while enhanced production concentrations of TNF-α,IL-6,and IL-1β.Subsequently,SDS-PAGE,as well as Two-Dimensional(2D)gel electrophoresis methods,were applied for protein purification using water-soluble extracts(WSEs)of WPC-80 fermented by a combination of L.fermentum and S.cerevisiae.On SDS-PAGE,protein bands were observed in the range of 10-55 kDa,whereas on the 2D page,protein spots were in the range of 10-70 kDa.All the 2D spots were analyzed using RPLC/MS.WSEs of 3 kDa and 10 kDa permeates were used in RP-HPLC to identify distinct peptide fractions.The data from LC/MS was also characterized by utilizing ProteinPilot software.Further,different functional groups were also analyzed using FTIR investigation.The research aims to isolate and characterize novel ACE-inhibitory and antioxidative peptides from fermented WPC-80 produced by Lactobacillus fermentum and S.cerevisiae.
