Functional Properties of Squid By-products Fermented by Probiotic Bacteria

被引：0

作者：

Xu, Hua ^{[1
,2
]}

Gou, Jingyu ^{[1
,2
]}

Choi, Geun-Pyo ^{[3
]}

Lee, Hyeon-Yong ^{[1
,2
]}

Ahn, Juhee ^{[1
,2
]}

机构：

[1] Kangwon Natl Univ, Div Biomat Engn, Chunchon 200701, Gangwon, South Korea

[2] Kangwon Natl Univ, Inst Biosci & Biotechnol, Chunchon 200701, Gangwon, South Korea

[3] Gangwon Prov Coll, Dept Food & Life Sci, Kangnung 210804, Gangwon, South Korea

来源：

FOOD SCIENCE AND BIOTECHNOLOGY | 2009年 / 18卷 / 03期

关键词：

probiotic bacterium; 2,2-diphenyl-1-picrylhydrazyl (DPPH); trimethylamine; dimethylamine; squid by-product; interleukin-6; tumor necrosis factor-alpha; ANTIMICROBIAL ACTIVITY; IMMUNOMODULATION;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effects of probiotic bacteria oil the functional properties of squid by-products were investigated during fermentation. Bifidobacterium longum, Lactobacillus acidophilus, Lactobacillus brevis, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus rhamnosus, and Pediococcus acidilactici were used to ferment the squid by-products for 96 hr at 37 degrees C. The numbers of all probiotics increased to 10(7)-10(8) CFU/g after 96 hr fermentation. No Substantial pH changes were observed. L. rhamnosus and P. acidilactici showed the highest 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activities. Interleukin-6 (IL-6) and tumor necrosis factor-alpha (TNF-alpha) secreted from B cells increased after adding the extracts of probiotic-fermented squid by-products. The human NK cells were grown well in the B cell-growing broth cultured with the extracts of squid by-products fermented by L. rhamnosus and P. acidilactici. Trimethylamine (TMA) and dimethylamine (DMA) contents were significantly decreased after probiotic-fermentation. Therefore, L. rhamnosus GG and P acidilactici can be used for the fermentation of squid by-products and their use would provide benefits in functional food products.

引用

页码：761 / 765

页数：5

共 50 条

[1] Probiotic bacteria in fermented dairy products
Schaper, Christin
Krowas, Dirk
Braun, Peggy G.
[J]. JOURNAL OF FOOD SAFETY AND FOOD QUALITY-ARCHIV FUR LEBENSMITTELHYGIENE, 2014, 65 (04): : 104 - 109
[2] In vitro probiotic and industrial properties of bacteria isolated from fermented food products
Kefyalew, B. C.
Ulusoy, B. H.
Metekia, W. A.
Yildirim, Kaya F.
[J]. INTERNATIONAL FOOD RESEARCH JOURNAL, 2021, 28 (04): : 638 - 653
[3] Lactic Acid and Probiotic Bacteria from Fermented and Probiotic Dairy Products
Karna, B. K. L.
Emata, O. C.
Barraquio, V. L.
[J]. SCIENCE DILIMAN, 2007, 19 (02) : 23 - 34
[4] Guava, orange and passion fruit by-products: Characterization and its impacts on kinetics of acidification and properties of probiotic fermented products
Casarotti, Sabrina N.
Borgonovi, Tais F.
Batista, Carolina L. F. M.
Penna, Ana Lucia B.
[J]. LWT-FOOD SCIENCE AND TECHNOLOGY, 2018, 98 : 69 - 76
[5] Mechanistic Insights Into Probiotic Properties of Lactic Acid Bacteria Associated With Ethnic Fermented Dairy Products
Ghosh, Tamoghna
Beniwal, Arun
Semwal, Anupama
Navani, Naveen Kumar
[J]. FRONTIERS IN MICROBIOLOGY, 2019, 10
[6] Functional probiotic products based on fermented buckwheat with Lactobacillus rhamnosus
Matejcekova, Zuzana
Liptakova, Denisa
Valik, Lubomir
[J]. LWT-FOOD SCIENCE AND TECHNOLOGY, 2017, 81 : 35 - 41
[7] Properties of Fermented Beverages from Food Wastes/By-Products
Alexandre, Elisabete M. C.
Aguiar, Nuno F. B.
Voss, Glenise B.
Pintado, Manuela E.
[J]. BEVERAGES, 2023, 9 (02):
[8] Fermented products with probiotic qualities
Kalantzopoulos, G
[J]. ANAEROBE, 1997, 3 (2-3) : 185 - 190
[9] Preparation and functional properties of probiotic and oat-based synbiotic yogurts fermented with lactic acid bacteria
Eun-Seo Lim
[J]. Applied Biological Chemistry, 2018, 61 : 25 - 37
[10] Preparation and functional properties of probiotic and oat-based synbiotic yogurts fermented with lactic acid bacteria
Lim, Eun-Seo
[J]. APPLIED BIOLOGICAL CHEMISTRY, 2018, 61 (01) : 25 - 37

← 1 2 3 4 5 →