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Littérature scientifique sur le sujet « Sourdough, antioxidant, anti-inflammatory, Lactobacillus »

Auteur : Grafiati

Publié le 14 mars 2023

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Articles de revues sur le sujet "Sourdough, antioxidant, anti-inflammatory, Lactobacillus"

Luti, Simone, Viola Galli, Manuel Venturi, Lisa Granchi, Paolo Paoli et Luigia Pazzagli. « Bioactive Properties of Breads Made with Sourdough of Hull-Less Barley or Conventional and Pigmented Wheat Flours ». Applied Sciences 11, n^o 7 (6 avril 2021) : 3291. http://dx.doi.org/10.3390/app11073291.

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Functional and nutritional properties of baked goods can be enhanced by the use of sourdough fermentation, which is defined as a mixture of water and flour fermented by lactobacilli (LAB) and yeasts. Previous data highlighted the ability of sourdoughs obtained with selected LAB strains and commercial flour to produce bioactive peptides equipped with antioxidant and anti-inflammatory properties. More recently, it has been proven that choosing the most suitable combination of selected LAB and high-functional-value flours greatly increase the amount of low-molecular-weight antioxidant compounds responsible for improving the nutritional value of the products. This work aimed to isolate bioactive peptides both from sourdoughs and baked breads obtained with pigmented wheat and barley and a selected combination of LABs. Soluble water extracts were obtained, and low-molecular-weight peptides were isolated. Antioxidant activity was detected by assaying the intracellular ROS production in stressed cultured macrophages, treated with peptides. Moreover, anti-inflammatory activity, highlighted by NFkB pathway inhibition and by COX2 reduction in stressed cells, was demonstrated for peptides obtained from breads. The results allowed the conclusion that the combination of flours and LAB used in the present manuscript led to the production of bakery products with beneficial effects on oxidative and inflammatory status.

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Galli, Viola, Lorenzo Mazzoli, Simone Luti, Manuel Venturi, Simona Guerrini, Paolo Paoli, Massimo Vincenzini, Lisa Granchi et Luigia Pazzagli. « Effect of selected strains of lactobacilli on the antioxidant and anti-inflammatory properties of sourdough ». International Journal of Food Microbiology 286 (décembre 2018) : 55–65. http://dx.doi.org/10.1016/j.ijfoodmicro.2018.07.018.

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Креккер, Людмила Геннадьевна, Галина Андреевна Донская et Елена Вячеславовна Колосова. « Studying the antioxidant system and the vitamin-synthesizing activity of the product «kuemsil» as a potential «anti-stress» factor ». Food processing industry, n^o 11 (5 novembre 2021) : 22–25. http://dx.doi.org/10.52653/ppi.2021.11.11.015.

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Проанализирована взаимосвязь между количеством антиоксидантов и витаминов в рационе питания и стрессоустойчивостью человека. В качестве объекта исследования был выбран продукт «КуЭМсил», в состав которого входят коровье и кобылье молоко, а также специально подобранный симбиоз кумысной закваски, отличающейся выраженной биохимической активностью. Закваска «КуЭМсил» создана на основе культур заквасочных микроорганизмов молочнокислых палочек, лактобацилл подрода Streptobacterium, молочных дрожжей. Результаты исследований показали, что полученный продукт отличается от классического кумыса менее пенящейся консистенцией, кислотностью до 100 °Т, высоким содержанием молочнокислых лактобактерий и достаточно большим содержанием молочных дрожжей. Определена способность чистых культур и симбиотической закваски синтезировать витамины С и В, определено количество витаминов В и В в жидкой симбиотической закваске, готовом жидком и высушенном лиофильным способом кисломолочном продукте «КуЭМсил». По сравнению с чистыми культурами через 16 ч культивирования в комбинированной закваске наблюдалось большее количество витамина С: в среднем в 9 раз. Наименьший синтез витамина С наблюдался у лактосбраживающих дрожжей. Жидкая закваска, готовый продукт «КуЭМсил» и высушенный образец содержат достаточно большое количество витамина В = 345±2,8; 320±3,2 и 246±3,1 мкг/л соответственно. По сравнению с пастеризованным молоком количество витамина В в закваске жидкой выше в 3,59 раза, в сухом продукте в 2,5 раза. Изучена антиоксидантная активность ферментированного продукта в зависимости от количества введенного лактоферрина в процессе хранения. Установлен рекомендуемый срок хранения «КуЭМсил». Представлены результаты клинической апробации продукта. The article analyzes the relationship between the amount of antioxidants and vitamins in the diet and human stress resistance. The product «KuEMsil» was chosen as the object of research, which includes cow's and mare's milk and a specially selected symbiosis of kumys sourdough, characterized by pronounced biochemical activity. The starter culture «KuEMsil» is created on the basis of cultures of starter microorganisms of lactic acid bacilli, lactobacilli of the subgenus Streptobacterium, milk yeast. The research results showed that the resulting product differs from the classic koumiss with a less foaming consistency, acidity up to 100%, a high content of lactic acid lactobacilli and a sufficiently high content of milk yeast. The ability of pure cultures and symbiotic starter culture to synthesize vitamins C and B was determined, the amount of vitamins B and B in the liquid symbiotic starter culture, the finished liquid and freeze-dried fermented milk product «KuEMsil» was determined. Compared with pure cultures, after 16 hours of cultivation, an average of 9 times more vitamin C was observed in the combined starter culture. The lowest synthesis of vitamin C was observed in lactobacillus yeast. The liquid starter culture, the finished product «KuEMsil» and the dried sample contain a sufficiently large amount of vitamin B = 345±2.8; 320±3.2 and 246±3.1 mcg/l, respectively. Compared with pasteurized milk, the amount of vitamin B in the liquid starter is higher than 3.59 times, in the dry product by 2.5 times. The antioxidant activity of the fermented product was studied depending on the amount of lactoferrin introduced during storage. The recommended shelf life of «KuEMsil» has been established. The results of clinical testing of the product are presented.

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Luti, Simone, Lorenzo Mazzoli, Matteo Ramazzotti, Viola Galli, Manuel Venturi, Giada Marino, Martin Lehmann et al. « Antioxidant and anti-inflammatory properties of sourdoughs containing selected Lactobacilli strains are retained in breads ». Food Chemistry 322 (août 2020) : 126710. http://dx.doi.org/10.1016/j.foodchem.2020.126710.

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Liu, Tongjie, Yang Li, Minjie Zhao, Qiufen Mo et Fengqin Feng. « Weight-Reducing Effect of Lactobacillus Plantarum ZJUFT17 Isolated from Sourdough Ecosystem ». Nutrients 12, n^o 4 (1 avril 2020) : 977. http://dx.doi.org/10.3390/nu12040977.

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Lactobacillus plantarum ZJUFT17 (T17) is a potential probiotic bacterium isolated from Chinese traditional sourdough. The purpose of this study was to investigate its weight-reducing effects in mice fed a high-fat diet (HFD) and further to elucidate possible mechanisms. Male C57BL/6J mice fed HFD were given T17 (2–4 × 108 cfu) intragastrically for 10 weeks. The results showed that the administration of T17 significantly suppressed HFD-induced body weight gain, alleviated HFD-induced increase in serum lipids and decreased energy intake. The serum levels of obesity-related metabolic signaling molecules, including insulin, adiponectin, lipopolysaccharide (LPS) and the cytokines interleukin (IL)-1β and tumor necrosis factor (TNF)-α, were markedly improved. The 16S rRNA gene sequencing revealed that T17 administration dramatically modulated the gut microbiota, suppressing pathogenic and pro-inflammatory microbes and stimulating the microbes favoring anti-obesity. The weight-reducing efficacy of T17 may be explained by its ability to ameliorate systemic inflammation and insulin resistance mediated by gut microbiota. This study revealed that T17 could ameliorate obesity and the concomitant metabolic syndrome in mice and that the lactic acid bacteria in the sourdough ecosystem may also possess anti-obesity/weight-reducing properties.

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Hernández-Delgado, Natalia C., Edgar Torres-Maravilla, Lino Mayorga-Reyes, Rebeca Martín, Philippe Langella, Ricardo Pérez-Pastén-Borja, María E. Sánchez-Pardo et Luis G. Bermúdez-Humarán. « Antioxidant and Anti-Inflammatory Properties of Probiotic Candidate Strains Isolated during Fermentation of Agave (Agave angustifolia Haw) ». Microorganisms 9, n^o 5 (14 mai 2021) : 1063. http://dx.doi.org/10.3390/microorganisms9051063.

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Agave species are a source of diverse products for human use, such as food, fiber, and beverages, which include mezcal, a distilled beverage produced by spontaneous fermentation. Agave is an excellent source of high amounts of sugars, minerals, and phenolic compounds, which favor the growth of lactic acid bacteria (LAB) and yeast communities. In this work, 20 promising LAB strains with probiotic characteristics were isolated from the agave fermentation stage in mezcal production. The strains belonged to Lactobacillus plantarum (15), Lactobacillus rhamnosus (2), Enterococcus faecium (2), and Lactococcus lactis (1). These isolates were characterized for their resistance under gastrointestinal conditions, such as lysozyme, acid pH, and bile salts. In addition, the adherence of these LABs to human intestinal epithelial cells (Caco-2 and HT-29 cells) was tested in vitro and their antioxidant and immunomodulatory profile was determined using cellular models. Lactobacillus rhamnosus LM07 and Lactobacillus plantarum LM17 and LM19 strains were selected for their antioxidant properties, and their capacities in an oxidative stress model in intestinal epithelial cells IECs (Caco-2 and HT-29 cells) in the presence of hydrogen peroxide were evaluated. Interestingly, Lactobacillus rhamnosus LM07 and Lactobacillus plantarum LM17 and LM19 strains showed anti-inflammatory properties in TNF-α-stimulated HT-29 cells. Subsequently, bacterial strains exhibiting antioxidant and anti-inflammatory properties were tested in vivo in a mouse model with dinitrobenzene sulfonic acid (DNBS)-induced chronic colitis. Weight loss, intestinal permeability, and cytokine profiles were measured in mice as indicators of inflammation. One of the selected strains, Lactobacillus plantarum LM17, improved the health of the mice, as observed by reduced weight loss, and significantly decreased intestinal permeability. Altogether, our results demonstrate the potential of LAB (and lactobacilli in particular) isolated from the agave fermentation stage in mezcal production. Lactobacillus rhamnosus LM07 and Lactobacillus plantarum LM17 strains represent potential candidates for developing new probiotic supplements to treat inflammatory bowel disease (IBD).

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Peng, Mengfei, Seong-Ho Lee, Shaik O. Rahaman et Debabrata Biswas. « Dietary probiotic and metabolites improve intestinal homeostasis and prevent colorectal cancer ». Food & ; Function 11, n^o 12 (2020) : 10724–35. http://dx.doi.org/10.1039/d0fo02652b.

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Metabolites from Lactobacillus casei display substantial antioxidant and anti-inflammatory activities, inhibit colorectal cancer cell proliferation and growth, and modulate gut microfloral composition, specifically reducing sulfidogenic bacteria.

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De Marco, Stefania, Marzia Sichetti, Diana Muradyan, Miranda Piccioni, Giovanna Traina, Rita Pagiotti et Donatella Pietrella. « Probiotic Cell-Free Supernatants Exhibited Anti-Inflammatory and Antioxidant Activity on Human Gut Epithelial Cells and Macrophages Stimulated with LPS ». Evidence-Based Complementary and Alternative Medicine 2018 (4 juillet 2018) : 1–12. http://dx.doi.org/10.1155/2018/1756308.

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The incidence of inflammatory bowel disease is increasing all over the world, especially in industrialized countries. The aim of the present work was to verify the anti-inflammatory activity of metabolites. In particular, cell-free supernatants ofLactobacillus acidophilus, Lactobacillus casei,Lactococcus lactis, Lactobacillus reuteri, andSaccharomyces boulardiihave been investigated. Metabolites produced by these probiotics were able to downregulate the expression of PGE-2 and IL-8 in human colon epithelial HT-29 cells. Moreover, probiotic supernatants can differently modulate IL-1β, IL-6, TNF-α, and IL-10 production by human macrophages, suggesting a peculiar anti-inflammatory activity. Furthermore, supernatants showed a significant dose-dependent radical scavenging activity. This study suggests one of the mechanisms by which probiotics exert their anti-inflammatory activity affecting directly the intestinal epithelial cells and the underlying macrophages. This study provides a further evidence to support the possible use of probiotic metabolites in preventing and downregulating intestinal inflammation as adjuvant in anti-inflammatory therapy.

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Lin Ho, Xing, et Wai Mun Loke. « Combination of Specific Probiotic Strains and Dietary Polyphenols Exhibit Synergistic Cellular Antioxidant and Anti-Inflammatory Potentials ». International Journal of Probiotics and Prebiotics 16, n^o 1 (8 juin 2021) : 31–38. http://dx.doi.org/10.37290/ijpp2641-7197.16:31-38.

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Oxidative stress and inflammation are implicated in the pathogenesis of cardiovascular and metabolic diseases. Dietary polyphenols and probiotics have been shown in the past to exhibit antioxidant and anti-inflammatory activities. However, little is known if dietary polyphenols and probiotics could exert synergistic antioxidant and anti-inflammatory properties. The study examined the possible synergism between specific dietary polyphenols and probiotic strains in alleviating cellular oxidative and inflammatory damages. Antioxidant potentials were determined by measuring the extent of inhibition of cellular F₂-isoprostanes and formation of lipid hydroperoxides. Anti-inflammatory potentials were determined by measuring the inhibitory extent of cellular leukotriene B4 formation and myeloperoxidase activity. Freshly isolated human neutrophils were treated with specific polyphenols (epicatechin, hesperidin, quercetin, and resveratrol, all at 10µmol/L) and probiotic strains (Lactobacillus acidophilus and Bifidobacterium longum, both at 10⁹ CFU/L), individually and paired. Individually, the polyphenols and probiotic strains significantly decreased the formations of cellular F₂-isoprostanes, lipid hydroperoxides, leukotriene B₄, and myeloperoxidase enzyme activity. We have observed that L. acidophilus demonstrated significantly stronger antioxidant but weaker anti-inflammatory potentials than B. longum. The antioxidant and anti-inflammatory potentials did not differ between the polyphenols. The combined polyphenols and probiotics exhibited synergistic antioxidant and anti-inflammatory activities. When combined with specific polyphenols, L. acidophilus exerted significantly stronger antioxidant and weaker anti-inflammatory potentials than B. longum.

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Kim, Ki-Tae, Jin-Woo Kim, Sun-Il Kim, Seonyoung Kim, Trung Hau Nguyen et Chang-Ho Kang. « Antioxidant and Anti-Inflammatory Effect and Probiotic Properties of Lactic Acid Bacteria Isolated from Canine and Feline Feces ». Microorganisms 9, n^o 9 (16 septembre 2021) : 1971. http://dx.doi.org/10.3390/microorganisms9091971.

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Oxidative stress is a phenomenon caused by an imbalance between the production of reactive oxygen species and antioxidant defenses. It plays an important role in numerous disease states, including chronic kidney disease, neurological disorders, cardiovascular diseases, diabetes, and cancer. Lactic acid bacteria (LAB) are known to have prominent antioxidant properties. Therefore, this study aimed to measure the antioxidant activity and anti-inflammatory potential of LAB isolated from animals for the efficient use of probiotics with host specificity. Antioxidant activity measurements of sixteen strains revealed that ABTS radical scavenging activities ranged from 26.3 to 57.4%, and DPPH free radical scavenging activities ranged from 4.7 to 13.5%. Based on the antioxidant activity assessment, five strains (Enterococcus faecium MG9003(YH9003), Enterococcus faecium MG9007(YH9007), Lactobacillus reuteri MG9012(YH9012), Lactobacillus fermentum MG9014(YH9014), and Pediococcus pentosaceus MG9015(YH9015)) were selected with the consideration of fermentation productivity (>1 × 109 CFU/g). The selected strains exhibited nitric oxide inhibition and inhibited inducible nitric oxide synthase and cyclooxygenase expression. Furthermore, probiotic properties, including intestinal adhesion and stability, were identified. Our results show that the selected animal-derived strains can be effective probiotic candidates for potential effects on animal hosts.

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Thèses sur le sujet "Sourdough, antioxidant, anti-inflammatory, Lactobacillus"

Lorenzo, Mazzoli. « Bioactive peptides from Italian sourdough : characterization of antioxidant and anti-inflammatory activities ». Doctoral thesis, Università di Siena, 2018. http://hdl.handle.net/11365/1059850.

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Degradation of cereal proteins in peptides during sourdough fermentation may have important repercussions on functional features of leavened baked goods. Protein degradation is due both to the acidification by lactic acid bacteria (LAB), which activate the flour proteases, and to the peptidases synthetized by this microbial population. Recent studies demonstrated the existence of peptides in sourdough that have a positive impact on human health (bioactive peptides). In particular, antioxidant peptides, that are able to prevent oxidative stress associated with numerous degenerative aging diseases (cancer and arteriosclerosis) and anti-inflammatory peptides. With the aim of identifying the LABs more effective in producing bioactive peptides, 131 different strains from Italian sourdoughs have been screened for peptidase activities. Among these, 23 strains were selected and singly inoculated in liquid sourdoughs from which a Low Molecular Weight fraction containing peptides was obtained. Characterization of the antioxidant and anti-inflammatory activity of the extracts has been performed on cultured cells by assaying ROS content, NF-kB/IkB expression level and IL-1β production. Four of the tested strains show high level antioxidant and anti-inflammatory activity, so we decided to characterize their peptides components using the modern mass spectrometry techniques. LAB able to release bioactive peptides could be used to develop starter cultures with functional features. As a result, four LAB strains have shown a high antioxidant and anti-inflammatory ability thus enabling the setting up of model sourdoughs to increase bread qualities.

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MAZZOLI, LORENZO. « Bioactive peptides from Italian sourdough : characterization of antioxidant and anti-inflammatory activities ». Doctoral thesis, Università di Siena, 2018. http://hdl.handle.net/11365/1046554.

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Abstract: Degradation of cereal proteins in peptides during sourdough fermentation may have important repercussions on functional features of leavened baked goods. Protein degradation is due both to the acidification by lactic acid bacteria (LAB), which activate the flour proteases, and to the peptidases synthetized by this microbial population. Recent studies demonstrated the existence of peptides in sourdough that have a positive impact on human health (bioactive peptides). In particular, antioxidant peptides, that are able to prevent oxidative stress associated with numerous degenerative aging diseases (cancer and arteriosclerosis) and anti-inflammatory peptides. With the aim of identifying the LABs more effective in producing bioactive peptides, 131 different strains from Italian sourdoughs have been screened for peptidase activities. Among these, 23 strains were selected and singly inoculated in liquid sourdoughs from which a Low Molecular Weight fraction containing peptides was obtained. Characterization of the antioxidant and anti-inflammatory activity of the extracts has been performed on cultured cells by assaying ROS content, NF-kB/IkB expression level and IL-1β production. Four of the tested strains show high level antioxidant and anti-inflammatory activity, so we decided to characterize their peptides components using the modern mass spectrometry techniques. LAB able to release bioactive peptides could be used to develop starter cultures with functional features. As a result, four LAB strains have shown a high antioxidant and anti-inflammatory ability thus enabling the setting up of model sourdoughs to increase bread qualities.

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Chapitres de livres sur le sujet "Sourdough, antioxidant, anti-inflammatory, Lactobacillus"

Le Rouzic, Morgan, Pauline Bruniaux, Cyril Raveschot, François Krier, Vincent Phalip, Rozenn Ravallec, Benoit Cudennec et François Coutte. « Lactobacillus Use for Plant Fermentation : New Ways for Plant-Based Product Valorization ». Dans Lactobacillus - A Multifunctional Genus [Working Title]. IntechOpen, 2022. http://dx.doi.org/10.5772/intechopen.104958.

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Today, plant production is increasing, but most industrial processes generate a lot of waste and by-products for which, in the current context, it is a priority to recycle or valorize them. One of the cheapest valorization routes is fermentation, in particular lactic fermentation by Lactobacillus species, which produces lactic acid and other molecules of industrial interest such as bioactive compounds such as anthocyanin, organic acid, peptides, or phenol, which are widely found in the plant matrix, mainly in cereals, grass, fruits, and vegetables. Bioactive compounds may exert beneficial health effects, such as antioxidant, anti-inflammatory, antimicrobial, or prebiotic activities. In addition, lactic acid fermentation can improve existing products and lead to new applications in food, livestock feeding and biotechnology, such as the production of lactic acid, protein, or silage. This chapter reviews the use of Lactobacillus strains in the fermentation process of many plant bioresources or by-products through their different bioactivities, active molecules, and applications.

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Wang, Ranran, Kexiang Zhou, Rongrong Xiong, Yi Yang, Ruokun Yi, Jing Hu, Wei Liao et Xin Zhao. « Pretreatment with Lactobacillus fermentum XY18 Relieves Gastric Injury Induced by HCl/Ethanol in Mice via Antioxidant and Anti-Inflammatory Mechanisms ». Dans Probiotics and Oxidative Stress, 158–76. Book Publisher International (a part of SCIENCEDOMAIN International), 2022. http://dx.doi.org/10.9734/bpi/mono/978-93-5547-256-4/ch10.

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