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Metabolomics analysis of Lactobacillus plantarum ATCC 14917 adhesion activity under initial acid and alkali stress.
No full textThe adhesion ability of Lactobacillus plantarum affects retention time in the human gastro-intestinal tract, as well as influencing the interaction with their host. In this study, the relationship between the adhesion activity of, and metabolic changes in, L. plantarum ATCC 14917 under initial acid and alkali stress was evaluated by analyzing auto-aggregation, protein adhesion and cell adhesion in vitro. Based on scanning electron microscope (SEM) and transmission electron microscope (TEM) analysis, the morphology of the bacteria became thickset and the thickness of their cell walls decreased under initial alkali stress. The fold changes of auto-aggregation, adhere to mucin and HT-29 cell lines of L. plantarum ATCC 14917 in the acid group were increased by 1.141, 1.125 and 1.156, respectively. But decreased significantly in the alkali group (fold changes with 0.842, 0.728 and 0.667). Adhesion-related protein increased in the acid group but declined in the alkali group at the mRNA expression level according to real time polymerase chain reaction (RT-PCR) analysis. The changes in the metabolite profiles of L. plantarum ATCC 14917 were characterized using Ultra-Performance Liquid Chromatography-Electrospray ionization-Quadrupole-Time of Flight-mass spectrometry (UPLS-ESI-Q-TOF-MS). In the alkali group, the content of a lot of substances involved in the energy and amino acid metabolism decreased, but the content of some substances involved in the energy metabolism was slightly increased in the acid group. These findings demonstrate that energy metabolism is positively correlated with the adhesion ability of L. plantarum ATCC 14917. The amino-acids metabolism, especially the amino acids related to pH-homeostasis mechanisms (lysine, aspartic acid, arginine, proline and glutamic acid), showed an obvious effect on the adhesion ability of L. plantarum ATCC 14917. This investigation provides a better understanding of L. plantarum's adhesion mechanisms under initial pH stress
Investigation of quality characteristics of cereals-based beverages fermented with Lactiplantibacillus plantarum ATCC 14917
No full textTahıl bazlı fermente içecek geliştirmeyi amaçladığımız bu çalışmada tahıllardan botanik olarak çiçekli bitkiler sınıfının ‘’monokotiledon’’ kategorisinin alt sınıfına ait Poales takımının Poaceae familyasında yer alan glutensiz pirinç, darı, sorgum, teff ve yulaf taneleri ile farklı inokülasyon oranlı (%0.5, %2.5 ve %5) Lactiplantibacillus plantarum ATCC 14917 kullanılarak fermente içecekler elde edilmiştir. Üretilen tüm içeceklerin duyusal kabul edilebilirlik ve probiyotik özellikleri ön planda tutulmuş, su-tahıl karışımı (%), şeker miktarı (%), pastörizasyon sıcaklığı ile fermantasyonun bitirileceği pH’ı belirlemek için ön denemeler gerçekleştirilmiştir. Elde edilen verilere göre tahıl bazlı fermente içecekler üretilmiş ve bu doğrultuda manuel deneme deseni oluşturulup, +4°C’de 21 günlük depolamanın belirli aralıklarında (1., 7., 14. ve 21. gün) Lactiplantibacillus plantarum ATCC 14917 sayımı ve duyusal değerlendirmede genel beğeni sonuçları ele alınarak Taguchi yönteminin ‘’larger is better’’ (en büyük en iyi) analiz metodu ile deneme deseninden seçme işlemi sağlanmıştır. Çalışma kapsamında manuel deneme desenindeki 60 adet deneme başta olmak üzere toplamda 116 adet içecek hazırlanmıştır. Taguchi metodu optimizasyonuna göre seçilen %5 inokülasyon oranlı yulaf fazlı fermente içecek model gıda olarak seçilmiştir. Üretilen yulaf içeceklerinin fermantasyon süreci bulguları; pH, titre edilebilir asitlik (% laktik asit cinsinden) ve Lactiplantibacillus plantarum ATCC 14917 sayımı; raf ömrü süreci bulguları; pH, titre edilebilir asitlik (% laktik asit cinsinden), konvansiyonel ışık mikroskobu görüntüleri, briks°, viskozite (Pa.s), kül miktarı (%), kurumadde miktarı (%), renk değerleri (L*, a*, b*), mikrobiyolojik sayımlar (Lactiplantibacillus plantarum ATCC 14917 sayımı, toplam mezofilik aerobik bakteri sayısı, Enterobacteriaceae, toplam koliform, küf ve maya, Escherichia coli, Bacillus cereus ve Salmonella spp.)ve duyusal değerlendirme; kimyasal analiz bulguları; organik asit, şeker bileşenleri, aminoasit kompozisyonu, uçucu aroma bileşenleri, yağ asidi kompozisyonu, serbest yağ asitliği ve alkol konsantrasyonu; fiziko-kimyasal analiz bulguları; toplam kalori analizleri (enerji, nem, kül, protein, karbonhidrat, diyet lif, toplam yağ ve briks), mineral madde; besinsel analiz bulguları; toplam fenolik madde, toplam antioksidan kapasite (DPPH ve CUPRAC yöntemleri), gluten tayini; in vitro biyoerişebilirlik özellikleri belirlenmiştir.In this study, we aimed to develop cereal-based fermented beverages using gluten-free rice, millet, sorghum, teff, and oat grains from the Poaceae family of the Poales order, which botanically belongs to the subclass of the “monocotyledonous” category of the flowering plants class, and Lactiplantibacillus plantarum ATCC 14917 with different inoculation rates (0.5%, 2.5%, and 5%). Sensory acceptability and probiotic properties of all beverages produced were prioritized, and preliminary trials were carried out to determine the water-grain mixture (%), sugar content (%), pasteurization temperature, and pH at which fermentation would be completed. According to the data obtained, cereal-based fermented beverages were produced, and accordingly, a manual experimental design was created and Lactiplantibacillus plantarum ATCC 14917 counted at certain intervals of 21-day storage at +4°C (1st, 7th, 14th, and 21st days), and general taste results in sensory evaluation were taken into consideration, and selection was made from the experimental design with the “bigger is better” analysis method of the Taguchi method. Within the scope of the study, a total of 116 beverages were prepared, including 60 trials in the manual trial design. Oat-phase fermented beverage with a 5% inoculation rate selected according to Taguchi method optimization was selected as a model food. The fermentation process findings of the oat beverages produced were determined by pH, titratable acidity (in % lactic acid) and Lactiplantibacillus plantarum ATCC 14917 count; shelf life process findings were determined by pH, titratable acidity (in % lactic acid), conventional light microscopy images, brix°, viscosity (Pa. s), ash content (%), dry matter content (%), color values (L*, a*, b*), microbiological counts (Lactiplantibacillus plantarum ATCC 14917 count, total mesophilic aerobic bacteria count, Enterobacteriaceae, total coliform, mold and yeast, Escherichia coli, Bacillus cereus and Salmonella spp. )and sensory evaluation; chemical analysis findings; organic acid, sugar components, amino acid composition, volatile aroma components, fatty acid composition, free fatty acidity and alcohol concentration; physico-chemical analysis findings; total calorie analysis (energy, moisture, ash, protein, carbohydrate, dietary fiber, total fat, and brix); mineral matter; nutritional analysis; total phenolic matter; total antioxidant capacity (DPPH and CUPRAC methods); gluten determination; in vitro bioaccessibility
mRNA expression levels of <i>L</i>. <i>plantarum</i> ATCC 14917 adhesion-related proteins under initial pH stress.
No full textmRNA expression levels of L. plantarum ATCC 14917 adhesion-related proteins under initial pH stress.</p
Investigation of quality characteristics of cereals-based beverages fermented with Lactiplantibacillus plantarum ATCC 14917
No full textTahıl bazlı fermente içecek geliştirmeyi amaçladığımız bu çalışmada tahıllardan botanik olarak çiçekli bitkiler sınıfının ‘’monokotiledon’’ kategorisinin alt sınıfına ait Poales takımının Poaceae familyasında yer alan glutensiz pirinç, darı, sorgum, teff ve yulaf taneleri ile farklı inokülasyon oranlı (%0.5, %2.5 ve %5) Lactiplantibacillus plantarum ATCC 14917 kullanılarak fermente içecekler elde edilmiştir. Üretilen tüm içeceklerin duyusal kabul edilebilirlik ve probiyotik özellikleri ön planda tutulmuş, su-tahıl karışımı (%), şeker miktarı (%), pastörizasyon sıcaklığı ile fermantasyonun bitirileceği pH’ı belirlemek için ön denemeler gerçekleştirilmiştir. Elde edilen verilere göre tahıl bazlı fermente içecekler üretilmiş ve bu doğrultuda manuel deneme deseni oluşturulup, +4°C’de 21 günlük depolamanın belirli aralıklarında (1., 7., 14. ve 21. gün) Lactiplantibacillus plantarum ATCC 14917 sayımı ve duyusal değerlendirmede genel beğeni sonuçları ele alınarak Taguchi yönteminin ‘’larger is better’’ (en büyük en iyi) analiz metodu ile deneme deseninden seçme işlemi sağlanmıştır. Çalışma kapsamında manuel deneme desenindeki 60 adet deneme başta olmak üzere toplamda 116 adet içecek hazırlanmıştır. Taguchi metodu optimizasyonuna göre seçilen %5 inokülasyon oranlı yulaf fazlı fermente içecek model gıda olarak seçilmiştir. Üretilen yulaf içeceklerinin fermantasyon süreci bulguları; pH, titre edilebilir asitlik (% laktik asit cinsinden) ve Lactiplantibacillus plantarum ATCC 14917 sayımı; raf ömrü süreci bulguları; pH, titre edilebilir asitlik (% laktik asit cinsinden), konvansiyonel ışık mikroskobu görüntüleri, briks°, viskozite (Pa.s), kül miktarı (%), kurumadde miktarı (%), renk değerleri (L*, a*, b*), mikrobiyolojik sayımlar (Lactiplantibacillus plantarum ATCC 14917 sayımı, toplam mezofilik aerobik bakteri sayısı, Enterobacteriaceae, toplam koliform, küf ve maya, Escherichia coli, Bacillus cereus ve Salmonella spp.)ve duyusal değerlendirme; kimyasal analiz bulguları; organik asit, şeker bileşenleri, aminoasit kompozisyonu, uçucu aroma bileşenleri, yağ asidi kompozisyonu, serbest yağ asitliği ve alkol konsantrasyonu; fiziko-kimyasal analiz bulguları; toplam kalori analizleri (enerji, nem, kül, protein, karbonhidrat, diyet lif, toplam yağ ve briks), mineral madde; besinsel analiz bulguları; toplam fenolik madde, toplam antioksidan kapasite (DPPH ve CUPRAC yöntemleri), gluten tayini; in vitro biyoerişebilirlik özellikleri belirlenmiştir.In this study, we aimed to develop cereal-based fermented beverages using gluten-free rice, millet, sorghum, teff, and oat grains from the Poaceae family of the Poales order, which botanically belongs to the subclass of the “monocotyledonous” category of the flowering plants class, and Lactiplantibacillus plantarum ATCC 14917 with different inoculation rates (0.5%, 2.5%, and 5%). Sensory acceptability and probiotic properties of all beverages produced were prioritized, and preliminary trials were carried out to determine the water-grain mixture (%), sugar content (%), pasteurization temperature, and pH at which fermentation would be completed. According to the data obtained, cereal-based fermented beverages were produced, and accordingly, a manual experimental design was created and Lactiplantibacillus plantarum ATCC 14917 counted at certain intervals of 21-day storage at +4°C (1st, 7th, 14th, and 21st days), and general taste results in sensory evaluation were taken into consideration, and selection was made from the experimental design with the “bigger is better” analysis method of the Taguchi method. Within the scope of the study, a total of 116 beverages were prepared, including 60 trials in the manual trial design. Oat-phase fermented beverage with a 5% inoculation rate selected according to Taguchi method optimization was selected as a model food. The fermentation process findings of the oat beverages produced were determined by pH, titratable acidity (in % lactic acid) and Lactiplantibacillus plantarum ATCC 14917 count; shelf life process findings were determined by pH, titratable acidity (in % lactic acid), conventional light microscopy images, brix°, viscosity (Pa. s), ash content (%), dry matter content (%), color values (L*, a*, b*), microbiological counts (Lactiplantibacillus plantarum ATCC 14917 count, total mesophilic aerobic bacteria count, Enterobacteriaceae, total coliform, mold and yeast, Escherichia coli, Bacillus cereus and Salmonella spp. )and sensory evaluation; chemical analysis findings; organic acid, sugar components, amino acid composition, volatile aroma components, fatty acid composition, free fatty acidity and alcohol concentration; physico-chemical analysis findings; total calorie analysis (energy, moisture, ash, protein, carbohydrate, dietary fiber, total fat, and brix); mineral matter; nutritional analysis; total phenolic matter; total antioxidant capacity (DPPH and CUPRAC methods); gluten determination; in vitro bioaccessibility
SEM images of <i>L</i>. <i>plantarum</i> ATCC 14917 in acid, control and alkali groups.
No full textSEM images of L. plantarum ATCC 14917 in acid, control and alkali groups.</p
TEM images of <i>L</i>. <i>plantarum</i> ATCC 14917 in acid, control and alkali groups.
No full textTEM images of L. plantarum ATCC 14917 in acid, control and alkali groups.</p
Metabolomics analysis of <i>Lactobacillus plantarum</i> ATCC 14917 adhesion activity under initial acid and alkali stress - Fig 1
No full textpH changes (A) and growth (B) of L. plantarum ATCC 14917 in acid, control and alkali groups.</p
Evaluasi Mikrostruktur Dan Bioaktif Bakso Fermentasi Ikan Patin (Pangasius Pangasius) Menggunakan Starter Lactobacillus lantarum Atcc-14917
Full text linkBakso Merupakan Produk Makanan Yang Populer Berbentuk Bulatan Atau Bentuk Lainnya Yang Diperoleh Dari Campuran Daging Tidak Kurang Dari 50% Dan Pati Atau Serealia Dengan Atau Tanpa Bahan Tambahan Makanan Yang Diizinkan. Bakso Yang Disukai Masyarakat Adalah Bakso Ikan Karena Daging Ikan Yang Memiliki Serat Halus Akan Menghasilkan Bakso Yang Bertekstur Halus Juga. Pada Penelitian Ini Dilakukan Penerapan Teknik Pengolahan Pangan Dengan Menggunakan Bahan Pengawet Alami Serta Memiliki Efek Fisiologis Dan Juga Dapat Memperbaiki Tekstur Bakso Menjadi Lebih Kompak Dengan Penambahan Starter Bakteri Lactobacillus Plantarum ATCC-14917 Pada Adonan Bakso Ikan Patin ( Pangasius Pangasius ). Metode Yang Digunakan Adalah Metode Eksploratif Non Hipotesa Yang Bertujuan Untuk Mengggali Informasi Mengenai Mikrostruktur Menggunakan Scanning Electron Microscope Dengan Perbesaran 1500 Kali Dan Mengidentifikasi Komponen Bioaktif Yang Terkandung Dalam Bakso Daging Sapi Digunakan Sebagai Kontrol Disimbolkan A Dan Kombinasi Daging Patin Dan Daging Sapi (Perbandingan 3:1) Disimbolkan P Serta Sampel P Ditambahkan Dua Level Kepadatan Bakteri Lactobacillus Plantarum ATCC-14917 Yakni 108 Cfuml-1 Sebagai Sampel Q Dan 102 Cfuml-1 Sebagai Sampel R. Proses Ekstraksi Dengan Menggunakan Pelarut N-Heksan Melalui Metode Kromatografi Gas Dan Spektrofotometri Massa (GC-MS). Hasil Analisis Mikrostruktur Bakso Menunjukkan Adanya Perbedaan Pada Mikrostruktur Bakso. Kombinasi Daging Patin Dan Daging Sapi Serta Penambahan Starter Lactobacillus Plantarum ATCC-14917 Memberikan Hasil Yang Cukup Baik Karena Mempunyai Struktur Matrik Yang Kompak Dan Pati Terlihat Merata. Bakso Kombinasi Daging Patin Dan Daging Sapi Yang Ditambahkan Starter Lactobacillus Plantarum 108 Cfuml-1 /Gr Daging Merupakan Bakso Yang Memiliki Kualitas Terbaik Karena Terlihat Struktur Matrik Yang Paling Kompak. Hasil Analisis Kromatogram Ekstrak Bakso, Teridentifikasi Gugus Karbonil Dominan Pada Bakso A Dan Q Adalah Aldehid Dan Ester Serta Pada Bakso P Dan R Adalah Alkana Ditinjau Dari Persen Area Terbesar Yang Berada Pada Peak Tertinggi. Proses Fermentasi Mempengaruhi Kandungan Bioaktif Bakso, Terdapat Senyawa 9-Octadecenoic Acid Dan DI-(9-Octadecenoyl)-Glycerol Serta 9- Otadecenal Yang Memiliki Efek Fisiologis Positif Bagi Tubuh Sehingga Bakso Fermentasi Ini Dapat Dikategorikan Sebagai Pangan Fungsional. Mikrostruktur Dan Kandungan Bioaktif Pada Bakso Sapi Hampir Sama Dengan Bakso Kombinasi Daging Sapi Dan Daging Ikan Patin Yang Ditambahkan Starter Lactobacillus Plantarum ATCC-14917 108 Cfu/Ml. Bakso Dengan Penambahan Lactobacillus Plantarum ATCC-14917 102 Cfu/Ml Tidak Memberikan Hasil Yang Optimal
Going Beyond Counting First Authors in Author Co-citation Analysis
Full text linkThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
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