TY - JOUR
T1 - Selected probiotic lactic acid bacteria isolated from fermented foods for functional milk production
T2 - Lower cholesterol with more beneficial compounds
AU - Jitpakdee, Jirayu
AU - Kantachote, Duangporn
AU - Kanzaki, Hiroshi
AU - Nitoda, Teruhiko
N1 - Funding Information:
This work was supported by the Faculty of Science Research Fund, Prince of Songkla University (PSU) , Contract number 1-2559-02-016 and also by the Graduate School, PSU .
Publisher Copyright:
© 2020 Elsevier Ltd
PY - 2021/1
Y1 - 2021/1
N2 - Two lactic acid bacteria (LAB) were isolated from fermented foods and identified as Pediococcus pentosaceus ENM104 and Lactobacillus plantarum SPS109. ENM104 reduced cholesterol at 7.53 ± 1.78% in basal medium containing 100 μg/ml cholesterol, while SPS109 released γ-aminobutyric acid (GABA) at 1157.01 ± 4.76 μg/ml in MRS containing 5 mg/ml monosodium glutamate (MSG). They hydrolysed skim milk, deconjugated glycocholic acid (GCA), taurocholic acid (TCA) and taurodeoxycholic acid (TDCA) as bile salts and tolerated simulated gastrointestinal juice, including H2O2. None performed any haemolysis. ENM104 cultured in MRS reduced cholesterol at 15.34 ± 1.12% (initial content, 100 μg/ml) at 72-h and produced intracellular cholesterol oxidase at 8.73 ± 2.00 mU/mg protein. Milk fermentation using the two strains as starters in single cultures and a co-culture showed that the co-culture (1:1) was the most effective. At 72 h, cholesterol in milk fermented with the co-culture was significantly reduced cholesterol at 10.98 ± 3.80%, while GABA content increased to 4.47 ± 0.04 μg/ml and angiotensin-converting enzyme (ACE) inhibition increased to 57.63 ± 2.97%. Based on 2,2′-azinobiz(3-ethylbenzothiazoline-6-sulfonic acid (ABTS), 2,2-diphenyl-2-picrylhydrazyl (DPPH) and oxygen radical absorbance capacity (ORAC) assays, all antioxidant activities significantly increased. Fermented milk using probiotic LAB ENM104 and SPS109 has the potential to be an approved functional dairy product.
AB - Two lactic acid bacteria (LAB) were isolated from fermented foods and identified as Pediococcus pentosaceus ENM104 and Lactobacillus plantarum SPS109. ENM104 reduced cholesterol at 7.53 ± 1.78% in basal medium containing 100 μg/ml cholesterol, while SPS109 released γ-aminobutyric acid (GABA) at 1157.01 ± 4.76 μg/ml in MRS containing 5 mg/ml monosodium glutamate (MSG). They hydrolysed skim milk, deconjugated glycocholic acid (GCA), taurocholic acid (TCA) and taurodeoxycholic acid (TDCA) as bile salts and tolerated simulated gastrointestinal juice, including H2O2. None performed any haemolysis. ENM104 cultured in MRS reduced cholesterol at 15.34 ± 1.12% (initial content, 100 μg/ml) at 72-h and produced intracellular cholesterol oxidase at 8.73 ± 2.00 mU/mg protein. Milk fermentation using the two strains as starters in single cultures and a co-culture showed that the co-culture (1:1) was the most effective. At 72 h, cholesterol in milk fermented with the co-culture was significantly reduced cholesterol at 10.98 ± 3.80%, while GABA content increased to 4.47 ± 0.04 μg/ml and angiotensin-converting enzyme (ACE) inhibition increased to 57.63 ± 2.97%. Based on 2,2′-azinobiz(3-ethylbenzothiazoline-6-sulfonic acid (ABTS), 2,2-diphenyl-2-picrylhydrazyl (DPPH) and oxygen radical absorbance capacity (ORAC) assays, all antioxidant activities significantly increased. Fermented milk using probiotic LAB ENM104 and SPS109 has the potential to be an approved functional dairy product.
KW - Angiotensin-converting enzyme (ACE)
KW - Antioxidants
KW - Lactobacilli
KW - Pediococci
KW - γ-aminobutyric acid
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U2 - 10.1016/j.lwt.2020.110061
DO - 10.1016/j.lwt.2020.110061
M3 - Article
AN - SCOPUS:85089822409
VL - 135
JO - LWT
JF - LWT
SN - 0023-6438
M1 - 110061
ER -