Characterization and ACE Inhibitory Activity of Fermented Milk with Probiotic Lactobacillus plantarum K25 as Analyzed by GC-MS-Based Metabolomics Approach
3
조회
0
다운로드
1
인용
0
참고문헌
키워드
초록
Addition of probiotics to yogurt with desired health benefits is gaining increasing attention. To further understand the effect of probiotic Lactobacillus plantarum on the quality and function of fermented milk, probiotic fermented milk (PFM) made with probiotic L. plantarum K25 and yogurt starter (L. delbrueckii ssp. bulgaricus and Streptococcus thermophilus) was compared with the control fermented milk (FM) made with only the yogurt starter. The probiotic strain was shown to survive well with a viable count of 7.1 ± 0.1 log CFU/g in the PFM sample after 21 days of storage at 4oC. The strain was shown to promote formation of volatiles such as acetoin and 2,3-butanediol with milk fragrance, and it did not cause post-acidification during refrigerated storage. Metabolomics analysis by GC-MS datasets coupled with multivariate statistical analysis showed that addition of L. plantarum K25 increased formation of over 20 metabolites detected in fermented milk, among which γ-aminobutyric acid was the most prominent. Together with several other metabolites with relatively high levels in fermented milk such as glyceric acid, malic acid, succinic acid, glycine, alanine, ribose, and 1,3-dihydroxyacetone, they might play important roles in the probiotic function of L. plantarum K25. Further assay of the bioactivity of the PFM sample showed significant (p < 0.05) increase of ACE inhibitory activity from 22.3% at day 1 to 49.3% at day 21 of the refrigerated storage. Therefore, probiotic L. plantarum K25 could be explored for potential application in functional dairy products.
Abstract
Addition of probiotics to yogurt with desired health benefits is gaining increasing attention. To further understand the effect of probiotic Lactobacillus plantarum on the quality and function of fermented milk, probiotic fermented milk (PFM) made with probiotic L. plantarum K25 and yogurt starter (L. delbrueckii ssp. bulgaricus and Streptococcus thermophilus) was compared with the control fermented milk (FM) made with only the yogurt starter. The probiotic strain was shown to survive well with a viable count of 7.1 ± 0.1 log CFU/g in the PFM sample after 21 days of storage at 4oC. The strain was shown to promote formation of volatiles such as acetoin and 2,3-butanediol with milk fragrance, and it did not cause post-acidification during refrigerated storage. Metabolomics analysis by GC-MS datasets coupled with multivariate statistical analysis showed that addition of L. plantarum K25 increased formation of over 20 metabolites detected in fermented milk, among which γ-aminobutyric acid was the most prominent. Together with several other metabolites with relatively high levels in fermented milk such as glyceric acid, malic acid, succinic acid, glycine, alanine, ribose, and 1,3-dihydroxyacetone, they might play important roles in the probiotic function of L. plantarum K25. Further assay of the bioactivity of the PFM sample showed significant (p < 0.05) increase of ACE inhibitory activity from 22.3% at day 1 to 49.3% at day 21 of the refrigerated storage. Therefore, probiotic L. plantarum K25 could be explored for potential application in functional dairy products.
참고문헌 (62)
- Laws G, "Probiotics and health : understanding probiotic trials", N. Z. Med. J, 132, pp.90~96 (2019)
- Nicholson JK, "'Metabonomics' : understanding the metabolic responses of living systems to pathophysiological stimuli via multivariate statistical analysis of biological NMR spectroscopic data", Xenobiotica, 29, pp.1181~1189 (1999)
- Niwa T, "Metabolic profiling with gas chromatography-mass spectrometry and its application to clinical medicine", J. Chromatogr, 379, pp.313~345 (1986)
- Schoina V, "Use of Pistacia terebinthus resin as immobilization support for Lactobacillus casei cells and application in selected dairy products", J. Food Sci. Technol, 52, pp.5700~5708 (2015)
- Jewett MC, "Fungal metabolite analysis in genomics and phenomics", Curr. Opin. Biotechnol, 17, pp.191~197 (2006)
- Kieserling K, "Impact of pectin-rich orange fibre on gel characteristics and sensory properties in lactic acid fermented yoghurt", Food Hydrocoll, 94, pp.152~163 (2019)
- Pradhan D, "Comprehensive approaches for assessing the safety of probiotic bacteria", Food Control, 108, pp.106872~ (2020)
- Wishart DS, "Metabolomics : applications to food science and nutrition research", Trends Food Sci. Technol, 9, pp.482~493 (2008)
- Lindon JC, "The Handbook of Metabonomics and Metabolomics", pp.561~587 (2007)
- Madsen K, "Using metabolomics to decipher probiotic effects in patients with irritable bowel syndrome", J. Clin. Gastroenterol, 45, pp.389~390 (2011)
- Hong Y, "Metabonomic understanding of probiotic effects in humans with irritable bowel syndrome", J. Clin. Gastroenterol, 45, pp.415~425 (2011)
- Zhang L, "Manufacture of Cheddar cheese using probiotic Lactobacillus plantarum K25 and its cholesterol-lowering effects in a mice model", World J. Microbiol. Biotechnol, 29, pp.127~135 (2013)
- Wang J, "Tenchnological properties of Lactobacillus plantarum K25", J. Food Sci. Biotechnol, 5, pp.518~524 (2012)
- Zhao YL, "Acuteoral toxicity and bacterial translocation evaluation of Lactobacillus plantarum K25", Dairy Ind. China, 5, pp.9~12 (2012)
- Jiang Y, "Complete genome sequencing of exopolysaccharide-producing Lactobacillus plantarum K25 provides genetic evidence for the probiotic functionality and cold endurance capacity of the strain", Biosci. Biotechnol. Biochem, 82, pp.1225~1233 (2018)
- Gonzalez-Gonzalez C, "Novel probiotic-fermented milk with angiotensin I-converting enzyme inhibitory peptides produced by Bifidobacterium bifidum MF 20", 5, 2013, pp.167, 131~137
- Nejati F, "Manufacture of a functional fermented milk enriched of Angiotensin-I Converting Enzyme(ACE)-inhibitory peptides and gamma-amino butyric acid(GABA)", LWT-Food Sci. Technol, 51, pp.183~189 (2013)
- Moslehishad M, "The comparative assessment of ACEinhibitory and antioxidant activities of peptide fractions obtained from fermented camel and bovine milk by Lactobacillus rhamnosus PTCC 1637", Int. Dairy J, 29, pp.82~87 (2013)
- Meira SMM, "Bioactive peptides in water-soluble extracts of ovine cheeses from Southern Brazil and Uruguay", Food Res. Int, 48, pp.322~329 (2012)
- Inoue K, "Blood-pressure-lowering effect of a novel fermented milk containing gamma-aminobutyric acid(GABA)in mild hypertensives", Eur. J. Clin. Nutr, 57, pp.490~495 (2003)
- Taubert D, "Effect of cocoa and tea intake on blood pressure-A meta-analysis", Arch. Int. Med, 167, pp.626~634 (2007)
- Bujalance C, "A selective differential medium for Lactobacillus plantarum", J. Microbiol. Meth, 66, pp.572~575 (2006)
- Settachaimongkon S, "Influence of different proteolytic strains of Streptococcus thermophilus in co-culture with Lactobacillus delbrueckii subsp. bulgaricus on the metabolite profile of set-yoghurt", Int. J. Food Microbiol., 177, pp.29~36 (2014)
- Leksrisompong P, "The roles of fat and pH on the detection thresholds and partition coefficients of three compounds : diacetyl, delta-decalactone and furaneol", J. Sens. Stud, 25, pp.347~370 (2010)
- Rutella GS, "Survival and bioactivities of selected probiotic lactobacilli in yogurt fermentation and cold storage : New insights for developing a bi-functional dairy food", Food Microbiol, 60, pp.54~61 (2016)
- Ronca-Testoni S, "Direct spectrophotometric assay for angiotensin-converting enzyme in serum", Clin. Chem, 29, pp.1093~1096 (1983)
- Gao X, "Development of a quantitative metabolomic approach to study clinical human fecal water metabolome based on Trimethylsilylationd derivatization and GC", MS analysis, 2010, pp.82, 6447~6456
- Settachaimongkon S, "Effect of sublethal preculturing on the survival of probiotics and metabolite formation in set-yoghurt", Food Microbiol, 49, pp.104~115 (2015)
- Hefa C, "Volatile flavor compounds in yogurt : a review", Crit. Rev. Food Sci, 50, pp.938~950 (2010)
- Hugenholtz, J., "Citrate metabolism in lactic acid bacteria", FEMS Microbiol. Rev, 12, pp.165~178 (1993)
- Liu M, "The proteolytic system of lactic acid bacteria revisited : a genomic comparison", BMC Genomics, 11, pp.23~29 (2010)
- Murgia A, "GC-MS metabolomics comparison of yoghurts from sheep's and goats'milk", Int. Dairy J, 96, pp.44~49 (2019)
- Zareba D, "The importance of volatile compound profile in the assessment of fermentation conducted by Lactobacillus casei DN-114 001", Int. Dairy J, 35, pp.11~14 (2014)
- Nomura M, "Production of gamma-aminobutyric acid by cheese starters during cheese ripening", J. Dairy Sci, 81, pp.1486~1491 (1998)
- Siragusa S, "Synthesis of gamma-aminobutyric acid by lactic acid bacteria isolated from a variety of Italian cheeses", Appl. Environ. Microbiol, 73, pp.7283~7290 (2007)
- Li H, "Lactic acid bacterial cell factories for gamma-aminobutyric acid", Amino Acids, 39, pp.1107~1116 (2010)
- Owens DF, "Is there more to GABA than synaptic inhibition?", Nat. Rev. Neurosci., 3, pp.715~727 (2002)
- Barrett E, "This article corrects : gamma-Aminobutyric acid production by culturable bacteria from the human intestine", J. Appl. Microbiol, 116, pp.1384~1386 (2014)
- Whitley K, "Heterofermentative metabolism of glucose and ribose and utilisation of citrate by the smooth biotype of Lactobacillus amylovorus NCFB 2745", Antonie Van Leeuwenhoek, 75, pp.217~223 (1999)
- Namgung HJ, "Metabolite profiling of doenjang, fermented soybean paste, during fermentation", J. Sci. Food Agr, 90, pp.1926~1935 (2010)
- Lee DE, "Metabolomic profiles of Aspergillus oryzae and Bacillus amyloliquefaciens during rice koji fermentation", Molecules, 21, pp.21~39 (2016)
- Handa SS, "Natural products and plants as liver protecting drugs", Fitoterapia, 78, pp.351~355 (1986)
- Wu J, "New studies and progress of biological function of L-malate", Food Ind, 23, pp.225~228 (2015)
- Duan YF, "Dietary effects of succinic acid on the growth, digestive enzymes, immune response and resistance to ammonia stress of Litopenaeus vannamei", Fish Shellfish Immun, 78, pp.10~17 (2018)
- Settachaimongkon S, "Influence of Lactobacillus plantarum WCFS1 on post-acidification, metabolite formation and survival of starter bacteria in set-yoghurt", Food Microbiol, 59, pp.14~22 (2016)
- Maity P, "The Use of Neem for Controlling Gastric Hyperacidity and Ulcer", Phytother. Res, 23, pp.747~755 (2009)
- Effenberger-Neidnicht K, "Glycine selectively reduces intestinal injury during endotoxemia", J. Surg. Res, 192, pp.592~598 (2014)
- Cieslik KA, "Improved cardiovascular function in old mice after N-acetyl cysteine and glycine supplemented diet : inflammation and mitochondrial factors", J. Gerontol. A-Biol, 73, pp.1167~1177 (2018)
- Cioffi CL, "Inhibitors of Glycine Transporter-1 : Potential Therapeutics for the Treatment of CNS Disorders", Curr. Top. Med. Chem, 16, pp.3404~3437 (2016)
- Ospina-Rojas IC, "Supplemental glycine and threonine effects on performance, intestinal mucosa development, and nutrient utilization of growing broiler chickens", Poultry Sci, 92, pp.2724~2731 (2013)
- complexes. Their synthesis, characterization, antitumor activities and rich DNA, "HSA interaction studies", J. Biomol. Struct. Dyn., 37, pp.3566~3582 (2019)
- Nesovic-Ostojic J, "Modulation of luminal L-alanine transport in proximal tubular cells of frog kidney induced by low micromolar Cd2+ concentration", Comp. Biochem. Physiol. C Toxicol. Pharmacol, 216, pp.38~42 (2019)
- Fan Y, "Potential role of poly(ADP-ribose)polymerase in delayed cerebral vasospasm following subarachnoid hemorrhage in rats", Exp. Ther. Med, 17, pp.1290~1299 (2019)
- Ślepokura K, "Dihydroxyacetone phosphate, DHAP, in the crystalline state : monomeric and dimeric forms", Carbohydr. Res, 345, pp.512~529 (2010)
- Moreno-Montoro M, "Antioxidant, ACE-inhibitory and antimicrobial activity of fermented goat milk : activity and physicochemical property relationship of the peptide components", Food Funct, 8, pp.2783~2791 (2017)
- Gonzalez-Gonzalez CR, "Production of angiotensin-I-converting enzyme(ACE)inhibitory activity in milk fermented with probiotic strains : effects of calcium, pH and peptides on the ACE-inhibitory activity", Int. Dairy J, 21, pp.615~622 (2011)
- Amorim FG, "Identification of new bioactive peptides from Kefir milk through proteopeptidomics : Bioprospection of antihypertensive molecules", Food Chem, 282, pp.109~119 (2019)
- Abdel-Hamid M, "The biological activity of fermented milk produced by Lactobacillus casei ATCC 393 during cold storage", Int. Dairy J, 91, pp.1~8 (2019)
- Yeo S, "Angiotensin I-converting enzyme inhibitory activity and bioconversion of isoflavones by probiotics in soymilk supplemented with prebiotics", Int. J. Food Sci. Nutr, 61, pp.161~181 (2010)
- Donkor OHAV, "Proteolytic activity of dairy lactic acid bacteria and probiotics as determinant of viability and in vitro angiotensin-converting enzyme inhibitory activity in fermented milk", Le. Lait, 87, pp.21~38 (2007)
- Nejati F, "Manufacture of a functional fermented milk enriched of Angiotensin-I Converting Enzyme(ACE)-inhibitory peptides and gamma-amino butyric acid(GABA)", LWT-Food Sci. Technol, 51, pp.183~189 (2013)
- Hagi T, "Metabolome analysis of milk fermented by γ-aminobutyric acid-producing Lactococcus lactis", J. Dairy Sci, 99, pp.994~1001 (2016)