Regular consumption of fermented dairy products helps maintain a healthy microbiota and prevent gut dysbiosis-linked diseases. The lactic acid bacteria (LAB) present in food enhance the digestibility proteins, moderate release fatty acids, support human health through inhabiting gastrointestinal tract. These desirable properties LAB are attributed, part, to their metabolic processes involving enzymes such as lipases, proteases, antibacterial proteins. strains presenting higher enzymatic...

The relative immaturity of the infant digestive system has potential to affect bioavailability dietary lipids, proteins, and their digested products. We performed a lipidomic analysis commercial bovine milk fat globule membrane ingredient (MFGMi) determined profile lipids proteins in bioaccessible fraction after vitro digestion both whey-casein-based formula without with MFGMi. Test materials were using static 2-phase model, conditions simulating those gut. extent bioaccessibility various...

Cows' milk allergy (CMA) is a common phenomenon experienced in early childhood (<5 years of age) with an average occurrence rate roughly 2.5%. The most prevalent allergen cows' believed to be β-lactoglobulin (β-LG). objective this study was evaluate the use hydrophobic supercritical CO2 (ScCO2) modify chemical structure β-LG thus impairing its recognition by antibodies. Whole powder selected because closest compositional resemblance bovine fluid and applications reconstitution beverage...

An Enterococcus durans strain, designated OSY-EGY, was previously isolated from artisanal cheese. In this work, comparative genomic and phenotypic analyses were utilized to assess the safety characteristics probiotic traits of bacterium. The analysis revealed that strain is distantly related potentially pathogenic spp. genome devoid genes encoding acquired antibiotic resistance or marker virulence factors associated with Phenotypically, bacterium susceptible vancomycin, ampicillin,...

β-Galactosidase is an enzyme produced by some strains of lactic acid bacteria (LAB) commonly found in dairy products; however, industrial demand for these enzymes still low. Acid whey (AW), a lactose-rich byproduct, has large output from cottage cheese and remains unexploited. The purpose this study was to understand the production mechanism β-galactosidase LAB using AW as culture medium. First, bioinformatics analysis conducted on 15 species LAB. Then, 24 were selected inoculated de Man,...

Whether proteins in meat analogues (MAs) have the ability to provide equivalent nutrition as those animal remains unknown. Herein, a MA was produced by high-moisture extrusion using soy and wheat proteins. The physicochemical properties, vitro digestion, cellular uptake of released peptides were systematically compared between chicken breast (CB). showed higher hardness but lower degree texturization than CB. After simulated soluble had molecular weight hydrophobicity. No observable...

The microbiota composition of kefir grain and milk was assessed via a metagenomic approach. Significant microorganisms were isolated identified using molecular methods. A safety assessment conducted based on antibiotic susceptibility blood hemolysis. Probiotic traits such as resistance to gastric tract conditions, surface characteristics, adhesion intestinal cells, antibacterial activity also assessed. Metagenomic analysis revealed that grains are more stable community with clear dominant...

Several Enterococci were isolated from Cotija cheese, which is a Mexican farmhouse-made product prepared whole raw milk. No thermal step, neither starter cultures, are used in its manufacturing process. From the strains two outstanding for their extracellular lytic activity against Staphylococcus aureus, and identified by 16S rDNA sequencing as Enterococcus faecalis faecium, respectively. They also showed bacteriolytic other pathogenic bacteria, such Yersinia enterocolitica, Salmonella...

Hydroxycinnamic acid (HCA) decarboxylation by lactic bacteria (LAB) results in the production of 4-vinylplenols with great impact on sensorial characteristics foods. The determination LAB decarboxylating capabilities is key for optimal strain selection food production. activity strains from Ohio State University—Parker Endowed Chair (OSU-PECh) collection potentially capable synthesizing phenolic decarboxylase was evaluated after incubation HCAs 36 h at 32 °C. A high-throughput method...

The dairy industry struggles to maintain consumer attention in the midst of declining fluid milk sales. Current trends create an opportunity incorporate plant-based proteins with produce a high-protein, multisourced, functional food product. Plant-based proteins, such as those peas, can be challenging use systems because their low solubility and undesirable off-flavors. Casein micelles have unique structural properties that allow for interactions small ions larger macromolecules aid...

The disposal of acid whey (Aw), a by-product from fermented products, is problem for the dairy industry. fishery industry faces similar dilemma, disposing nearly 50% fish processed human consumption. Economically feasible and science-based alternatives are needed to overcome this problem. One possible solution add value remaining nutrients these by-products. This study focuses on breakdown in controlled fermentations Aw, waste (F), molasses (M), lactic bacteria (LAB) strain (Lr). aim was...

In the midst of rising consumer health and environmental concerns, pea protein has increased in popularity as an alternative to animal-origin proteins. However, use food systems is largely hindered by its poor functionality, including low solubility. The objective this study was measure textural, functional, rheological properties a mixed plant- animal-based system. Caseins, major bovine milk, are known with optimal functional high sensory acceptability. Through cold-temperature...

In Pediococcus acidilactici ATCC 8042, two activities of peptidoglycan hydrolase (PGH) with lytic effect against Micrococcus lysodeikticus and Staphylococcus aureus have been detected. This work intends to elucidate the growth phase maximum activity, localization effectiveness activity pathogenic Gram-negative Gram-positive bacteria.Cells were grown in MRS medium collected at different stages, proteins extracted. The highest PGH was found during logarithmic protein fraction bound cell...

Bifidobacterium longum subsp. infantis is associated with the gut microbiota of breast-fed infants. promotes intestinal barrier and immune function through several proposed mechanisms, including interactions between their surface polysaccharides, host, other microorganisms. Dairy foods ingredients are some most conspicuous food-based niches for this species may provide benefits delivery efficacy in gut. Milk phospholipid (MPL)-rich have been increasingly recognized versatile to health,...