16 research outputs found
Optimization of the associative growth of novel yoghurt cultures in the production of biomass, β-galactosidase and lactic acid using response surface methodology
No full textThe associative growth of Streptococcus thermophilus 95/2 (St 95/2) and Lactobacillus delbrueckii ssp. bulgaricus 77 (Lb 77) isolated from the Toros mountain region of Turkey was investigated with respect to lactic acid, biomass and β-galactosidase enzyme production using response surface methodology (RSM). The ratio (St 95/2:Lb 77) of the strains and media formulation had significant effect on all responses (p < 0.001). The predicted enzyme activity (2.14 U mL-1), lactic acid (22.50 g L-1) and biomass (7.11 g L-1) production at optimum conditions were very close to the actual experimental values (2.14 U mL-1, 22.94 g L-1 and 7.86 g L-1, respectively). The optimum conditions were to use these cultures in a ratio of 1.66:1.62 (St 95/2:Lb 77) in a medium containing whey (5%), corn steep liquor (4%), potassium phosphate (2%) and peptone (2%) at 43 °C for 8 h. The associative growth provided 6.4% and 39% more β-galactosidase activity and 8.73% and 44% more lactic acid compared with the results obtained using pure St 95/2 and Lb 77 strains, respectively.TÜBİTAK TOVAG 1040270; DPT-2005 K 12057
Identification and bioactivity of native strains of Bacillus thuringiensis from grain-related habitats in Turkey
No full textHarsa, Hayriye Sebnem/0000-0001-6794-299X; Tarhan, Ozgur/0000-0001-7084-6253WOS: 000254869500003A native collection of Bacillus thuringiensis (Bt) strains originated from grain-related habitats in Turkey was characterized according to serotype, cry1 gene content, and bioactivity against Ephestia kuehniella (Lepidoptera: Phycitidae) and Spodoptera littoralis (Lepidoptera: Noctuidae). Twenty-three different scrotypes as well as 24 unknown serotypes were obtained from 56 positively agglutinated strains with previously characterized antisera. Most common serovars were sotto, kim, and tochigiensis with the percentages of 14, 14, and 13, respectively. Among the cry1 gene-positive 36 strains, cry1E (100%), cry1 Aa (94%), cry1 Ac (92%), and cry1D (83%) genes were the most abundant. Bioactivity tests with 56 Bt strains carrying cry1, cry2, and/or cry9 genes indicated that all of them resulted in growth retardation or inhibition of larvae of both E. kuehniella and S. littoralis; however, only one strain, 85PPb (serovar morrisoni), caused high mortality in both insects (84%. and 100%, respectively). Different crystal morphology was observed for the strain 85PPb and the standard strain B. thuringiensis subsp. morrisoni. Finally, no correlation was found among serotype, cry gene content and biotoxicity of Bt strains in the collection. (C) 2008 Elsevier Inc. All rights reserved
Cocoa pudding fortified with microencapsulated Lactiplantibacillus plantarum DSM 1954
No full textProbiotic pudding can be served as a functional food with high probiotic viability during production and storage. The aim of this study was to investigate the microencapsulation of Lactiplantibacillus plantarum DSM 1954 with a gum arabic-whey protein concentrate complex using a water-in-oil emulsion technique and to evaluate the stability of microencapsulated and non-microencapsulated L. plantarum in the cocoa pudding and to determine the main quality parameters and sensory characteristics of pudding during storage at 4 °C for 21 d. The efficacy of microencapsulation on the viability over 21 d was determined and an encapsulation efficiency of 86.66% was achieved. Whole milk, cocoa, corn starch, and gum arabic, as well as microencapsulated and non-microencapsulated L. plantarum were used to produce probiotic-fortified cocoa pudding. L. plantarum was added to pudding for 21 d to test their viability and stability. pH values and sensory analysis of pudding were conducted. Microencapsulated and non-microencapsulated L. plantarum cell counts were approximately 9 log CFU/g in pudding samples at the end of 21 d. With storage time, the pH of pudding containing non-microencapsulated bacteria decreased more than that of pudding containing microencapsulated bacteria. The addition of bacteria to the pudding did not have a significant effect on the taste, odor, and texture. Since both microencapsulated and non-microencapsulated bacteria maintain significant viability in pudding during storage, pudding can be considered a potential carrier of probiotics
Gliadin Degradation Ability of Artisanal Lactic Acid Bacteria, The Potential Probiotics from Dairy Products
No full textSelected Lactobacillus spp. with high protease and acid producing capacity was explored for effective gliadin degradation in wheat sourdough environment. The total titratable acidity (TTA), pH and lactic acid bacteria (LAB) counts were evaluated. At the end of fermentation, the acidity and pH of the sourdough samples reached to 13.49-17.34 and 3.84-3.52 range, respectively. LAB population was enumerated as 107-109 colony forming unit (CFU)/g dough. Gliadin profiles were examined qualitatively using sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), two-dimensional electrophoresis (2-DE) and reverse phase-high performance liquid chromatography (RP-HPLC) techniques. Especially RP-HPLC could be considered as a sensitive technique and is useful to determine the biochemical changes in gliadin fragmentation throughout sourdough fermentation process. LAB inoculated sourdoughs and chemically acidified sourdoughs generally represent similar gliadin degradation patterns. Although the total removal of gliadin toxicity could not be achieved in all dough formulations, it may be beneficial to use LAB to improve the dough and bread quality through the exploration of its bioconversion by-products
Efficacy of fermented foods for the prevention and treatment of bacterial vaginosis and vulvovaginal candidiasis
No full textThis study protocol (PIMENTO-SP-E3) describes the workflow aimed at reviewing the efficacy of fermented foods for the prevention and treatment of bacterial vaginosis (BV) and vulvovaginal candidiasis (VVC). The review based on this study protocol is based on, in addition to the guidance for systematic review (Muka et al., 2020), two EFSA guidance documents. The first of these presents guidance on the preparation and presentation of health claims in general (EFSA, 2021b). The second has been specifically made use of with respect to the determination of the scope of the review as it provides scientific and technical guidance for health claims related to the immune system (EFSA, 2016). It is the latter where a specific section dedicated to claims on defense against vaginal pathogens constituted the basis of scope determination by the PIMENTO WG3 subgroup working to evaluate and present health claims on “fermented foods and immunity”
Impact of yogurt consumption on bone health markers in adults with or without osteoporosis: a systematic review and meta-analysis
No full textYogurt is a fermented dairy product widely recognized for its nutritional
value and potential health benefits, particularly due to its high content of
calcium, phosphorus, vitamins, and other bioactive compounds. Its purported
role in promoting bone health has attracted increasing attention, especially
among adults at risk of osteoporosis. However, the specific impact of yogurt
consumption on bone health remains controversial, as current evidence is
limited and often inconclusive. This systematic review and meta-analysis sought
to evaluate the exclusive effects of yogurt consumption on bone health in adults
with and without osteoporosis. Employing rigorous inclusion and exclusion
criteria and standardized methodologies, the study reviewed data from both
observational and clinical studies to assess the effect of yogurt consumption
on bone mineral density (BMD), fracture risk, and other bone health markers.
In addition, yogurt characteristics were documented in accordance with
EFSA guidelines, the possible bioactive components listed, and their potential
mechanism of action in relation to bone health discussed. Studies fitting the
inclusion and exclusion criteria (n = 12) were all observational, limiting the ability
to infer causality. The meta-analysis of cohort studies (n = 6) found no significant
association between yogurt consumption and hip fracture risk (HR=1.01,95% CI: 0.96–1.07), while the observed positive effect on BMD was minimal and clinically irrelevant (SMD = 0.009). Although some studies reported modest improvements in BMD and bone biomarkers, the overall evidence remains inconclusive, hindered by the heterogeneity in study designs and inconsistent yogurt intake. In conclusion, current evidence does not support a significant role of yogurt consumption in preventing fractures or improving BMD in adults. Well-designed randomized controlled studies are needed to clarify its effects,
particularly in adults at risk of or with osteoporosis or osteopenia. In conclusion, the effectiveness of yogurt as a primary strategy for enhancing bone health is not fully substantiated by current data, though its inclusion within a balanced diet may still offer benefits for bone health
Efficacy of fermented foods for the prevention and treatment of bacterial vaginosis and vulvovaginal candidiasis
No full textthe efficacy of fermented foods for the prevention and treatment of bacterial vaginosis (BV) and vulvovaginal candidiasis (VVC). The review based on this study protocol is based on, in addition to the guidance for systematic review (Muka et al., 2020), two EFSA guidance documents. The first of these presents guidance on the preparation and presentation of health claims in general (EFSA, 2021b). The second has been specifically made use of with respect to the determination of the scope of the review as it provides scientific and technical guidance for health claims related to the immune system (EFSA, 2016). It is the latter where a specific section dedicated to claims on defense against vaginal pathogens constituted the basis of scope determination by the PIMENTO WG3 subgroup working to evaluate and present health claims on “fermented foods and immunity”
“The Effects of Lactobacillus and/or Bifidobacterium in Fermented Foods on Cognitive Health: A Systematic Review”
No full textThis study protocol is one among the 16 study protocols of reviews conducted by the working group 3 (WG3) of the COST Action CA20128 - Promoting Innovation of Fermented Foods (PIMENTO). These reviews summarize the evidence for a set of 16 functional properties of fermented foods. WG3 reviews follow the guidance of the European Food Safety Authority (EFSA) “Scientific and technical guidance for the preparation and presentation of a health claim application” (EFSA NDA Panel, 2021a). This guidance is composed of three major parts: (i) a systematic review of human studies; (ii) a non-systematic reviewing of the characteristics of the investigated fermented foods; (iii) a non-systematic reviewing of evidence supporting the functional properties of the investigated fermented foods, in particular the mechanism of action and the bioaccessibility and bioavailability of the active compounds. In addition, safety aspects will also be considered in the reviews.
The systematic reviewing of the human studies is conducted based on the guidance by Muka et al. (Muka et al., 2020). The PROSPERO study protocol is used as basis to structure the reviewing process of the human studies. It is also adapted to the needs of the WG3 reviews to include the non-systematic parts of the reviews described above to create this generic PIMENTO Study Protocol (PIMENTO-SP). Each of the sections below contains a generic methodology valid for all reviews. The PIMENTO-SP, however, allows for the introduction of review-specific information and methodology. The study protocols of each of the 16 WG3 reviews are deposited in Open Science Framework Registries (OSF) (https://osf.io/registries) using the Open-Ended-Registration modus (Bakker et al., 2020). The narrative summary of the review also deposited in OSF is a copy-paste of the paragraph describing the review in the PIMENTO position paper by Todorovic et al. to which this study protocol is linked.
This study protocol (PIMENTO-SP-XX) describes the workflow aimed at reviewing the impact of consumption of foods fermented by Lactobacillus sp and/or Bifidobacterium sp on Cognitive Health.
The review based on this study protocol uses, in addition to the above EFSA guidance and publication by Muka et al. (2020), the specific EFSA guidance [on the scientific requirements for health claims related to functions of the nervous system, including psychological functions (EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA); 17 July 2012 https://doi.org/10.2903/j.efsa.2012.2816).]
PIMENTO Test project
No full textThis study protocol (PIMENTO-SP-XX) describes the workflow aimed at reviewing [text]. The review based on this study protocol uses the EFSA guidance [title and reference]
The effects of Lactobacillus and/ or Bifidobacterium in fermented foods on cognitive health: a systematic review
No full textBackground: Psychobiotics are microorganisms that modulate brain function
via the gut–brain axis and are increasingly studied for their cognitive benefits.
Lactobacillus and Bifidobacterium species, widely present in fermented
foods, are considered safe and may influence cognition by modulating
neuroinflammation, neurotransmitters, and gut barrier integrity. This systematic
review examined the effects of foods fermented with these species on cognitive
performance in healthy adults and individuals with mild cognitive impairment.
Methods: We conducted the systematic review following EFSA guidelines,
Cochrane methodology, and a PROSPERO protocol, using CADIMA for study selection and data extraction. PubMed, Scopus, and Cochrane Library were searched (1 January 1970–31 August 2023) for human intervention and observational studies assessing cognitive outcomes after ingestion of foods fermented with Lactobacillus or Bifidobacterium. Eligible populations included healthy adults and individuals with mild cognitive impairment; studies involving disease were excluded. Screening, data extraction, and bias assessment followed Muka et al.’s 24-step guide using ROBINS and Cochrane/CADIMA frameworks. Evidence was synthesized narratively, while a non-systematic component examined food characteristics, potential mechanisms, and factors affecting bioavailability of bioactive constituents.
Results: We included 21 studies (8 interventional, 13 observational). The majority of studies reported benefits, particularly in episodic memory, executive functions, and global cognition, but evidence was limited by inadequate controls, small sample sizes, short interventions, inconsistent domain assessment, and incomplete food characterization. Observational studies had larger populations and longer follow-ups but were limited by exposure assessment and depth of cognitive testing.
Conclusion: Consumption of foods fermented with Lactobacillus and/or Bifidobacterium species may offer promising cognitive benefits. However, following EFSA’s guidance on the substantiation of health claims, the current evidence is “neither convincing nor sufficient” to establish a causal relationship. Well-designed studies with thorough product characterization are needed to substantiate effects and support potential health claims.
Systematic review registration: This study was registered at the Open Science Framework (10.17605/OSF.IO/Z6GRW)
