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Comprehensive in silico analysis aimed to identify the genes involved in the biosafety and probiotic features of Limosilactobacillus fermentum J23 was performed. The strain had a single circular chromosome of 2,004,882 base pairs (bp), with a Guanine + Cytosine (G + C) content of 51.74%. The chromosome contained 2,001 genes predicted as protein-coding sequences (CDS), 86 pseudogenes, 56 tRNAs, five rRNAs, and three ncRNAs. The in silico analysis demonstrated the absence of risk-related genes corresponding to transferable/acquirable antibiotic resistance, virulence factors, toxic metabolites, and detrimental metabolic/enzymatic activities. The strain was predicted as nonpathogenic to humans and the presence of a variety of genes potentially related to its probiotic profile were revealed, including those of carbohydrate metabolism and transport, adhesion and aggregation ability, stress/adaptive response, CRISPR/Cas adaptive immunity, and immunomodulation. These findings highlight the probiotic potential of L. fermentum J23 and provide genomic clues of its biosafety to advance its future applications. [ABSTRACT FROM AUTHOR]

Two immobilized pregastric esterase (PGEs) were used to bring about partial lipolysis of anhydrous milkfat to experimentally characterize the rates of release of major straight-chain fatty acid residues present in milkfat and determine the rate expressions that describe the kinetics of these reactions. Nonlinear regression analyses indicated that for both esterases, the experimental data were consistent with the form of the ping pong bi bi mechanism for which the rate controlling step is deacylation of the enzyme.

Enzymatic technology (transesterification) is used to produce MCT (medium-chain triacyglycerols (TAG))-enriched structured lipids (SL) by interestirification of a commercially available MCT oil and a fully hydrogenated soybean oil (FHSBO) in a solvent-free system and these reactions were performed using 3 different enzymes and 4 weight ratios of substrates. The effects of the biocatalyst and the substrate mixture on the final TAG compositions and the corresponding melting profiles of the products are discussed.

Microencapsulation is a process oriented to protect substances that are susceptible to decomposition or reduction in their functionality due to different degradation reactions (i.e., oxidation, hydrolysis, etc.). Diverse wall materials, including some carbohydrates, preserve substances against adverse temperature, pH, humidity, oxygen, and other components that can react with the protected material. Starch is a wall material that is widely used for microencapsulation purpose. Unmodified and modified starches are increasingly considered for microencapsulation of vitamins, essential oils, flavors, drugs, and microorganisms. Recently, spherical aggregates of starch using small granules (1–3 μm) were developed for encapsulation purposes. Spherical aggregates are produced when small starch granules in the presence of additional bonding agents (e.g., proteins and hydrocolloids) are spray dried. Some studies have reported the application of spherical aggregates, but they neither report the effects of amylose content nor the molecular weight of amylopectin. In this sense, this review focuses on the state of the art of starch spherical aggregates and the perspectives of their applications as encapsulating agents. [ABSTRACT FROM PUBLISHER]

Fermented dairy products are commonly used as the most efficient delivery vehicle for probiotics. These foods are well known for promoting the positive health benefits of consuming probiotics. Among their beneficial effects, their immunomodulatory properties have attracted a great deal of interest in recent years. Reports, both in vitro and in vivo, on the beneficial effects of consuming fermented milks containing probiotics have demonstrated the enhancement of various parameters in animal (e.g. rats and mice) and human immune systems, such as the production of cytokines and mediators by antigen-presenting cells and cellular markers for different cell populations. Hence, the purpose of this review was to provide an overview of the scientific literature concerning the potential of probiotic-fermented milks to influence the host's immune system, thereby modulating the immune response in a positive fashion. [ABSTRACT FROM AUTHOR]

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The physical properties of spray drying powders must be considered for the design of equipment. Conjugated linoleic acid (CLA) microcapsules were spray dried by using the following as wall materials: whey protein concentrate (WPC), a blend of whey protein concentrate–maltodextrins (WPC-MD) and gum arabic (GA). These were prepared and their physical properties were studied. The bulk density, packed density, particle density, compressibility and color of the microcapsules were evaluated in a range of water activities from 0.108 to 0.898. No significant differences in the physical properties were found when WPC was used as a wall material in the microcapsules stored at the whole range of water activities tested. Maltodextrins conferred changes in some of the physical properties of the microcapsules (WPC-MD) upon storage at high water activities. GA microcapsules showed drastic changes in all physical properties studied at water activities above 0.628. PRACTICAL APPLICATIONS This work shows the best conditions for storing conjugated linoleic acid (CLA) microcapsules elaborated with different wall materials, which have been reported to have a high potential as a food additive because of the nutraceutical properties of CLA. This research should reveal the behavior of water activity during storage on physical properties, and make it possible to predict what characteristics need to be added to a food, besides being important for the design of equipment, packing and transport. [ABSTRACT FROM AUTHOR]

The article presents a study which provides details on the biochemical and histopathological effects of dietary cholesterol oxidation products (COPs) in rats. This study involves feeding of standard rat chow to the rats and determining the serum lipid profile after the treatment period. It concludes that the organ original structure, the inflammatory process, the atherogenesis and atrophy of the tissue are modified by the CPOs that were detected in the liver and kidneys of the rats.

The aim of this study was to develop a fermented huauzontle-based beverage by incubating a herbal infusion at 37 °C for 24 or 48 h, prepared with either fresh or dried huauzontle and inoculated with different huauzontle-autochthonous Lactiplantibacillus plantarum strains (Lp22, Lp24, Lp39). A ranking test made with 60 non-trained subjects was conducted for all prepared beverages. The beverage with the highest extent of preference was selected to determine composition, bacterial cell viability, total phenolics content, as well as in vitro antioxidant (AOx) and anti-inflammatory activities. A fermented beverage prepared with dried inflorescence, Lp22 and incubated 48 h exhibited the highest preference (ca. 31%). The preparation showed a viable cell count up to 8.6 Log CFU/mL, and AOx activity of 351.80 and 856.21 μM Trolox equivalent by ABTS and ORAC, respectively. No relationship (p > 0.05) between AOx activity and total phenolics content (15 μg/mL) was found. Results revealed that the selected beverage displayed inhibition of heat-induced hemolysis (ca. 29%), protein denaturation (ca. 39%), and proteinase (ca. 40%) and lipoxygenase (ca. 32%) activities. Our results evidence for the first time the significant role of huauzontle-autochthonous bacteria in the suitability of huauzontle to prepare a fermented beverage with potential health-promoting properties. • Huauzontle is a suitable raw material to prepare a functional fermented plant-based beverage. • Preference-ordering test was used to select the favored fermented plant-based beverage. • Huauzontle is a source of bacteria with potential antioxidant and anti-inflammatory properties. • Fermentation improved antioxidant and anti-inflammatory properties of the huauzontle-based beverage. [ABSTRACT FROM AUTHOR]

A commercial phospholipase A1 (Lecitase® Ultra) was immobilized by physical adsorption on Duolite® and then used to mediate the incorporation of omega-3 fatty acids into lecithin. Adsorption isotherms showed that 12 h of contact were sufficient to deposit most of the enzyme onto the carrier. A pH of 7 and 50°C were the best conditions for adsorption. Reaction mixtures consisting of lecithin and a saponified fish oil concentrate (78.4 mol % EPA+DPA+DHA) were prepared at molar ratios ranging from 1:2 to 1:10. Typically 2 g of total substrates and 200 mg of enzyme preparation were employed in batch reactor trials. The fastest reaction rates were observed when a substrate mole ratio of 1:8 (lecithin:total fatty acids) was employed. Use of the enzyme preparation dried at pH 8 and reaction temperatures of 50 and 60°C produced the greatest extent of incorporation of the indicated n-3 fatty acids into the phospholipid after 24h of reaction. [ABSTRACT FROM AUTHOR]

Abstract: Conjugated linoleic acid (CLA) microcapsules were prepared using whey protein concentrate (WPC) as wall material and added to milk, yogurt and butter. Paired comparison tests indicated that detection thresholds were 100, 200 and 300 of CLA (mg per 100g) for milk, yogurt and butter, respectively. Aftertaste, rancid, acid and nutty flavor were the main descriptors defined for the dairy products analyzed. The preference was 30%, 40% and 60% for milk, yogurt and butter, respectively, supplemented with 100mg of microencapsulated CLA. Consumer acceptability scores (n=100) were higher (p<0.05) for butter samples compared with milk or yogurt samples. No significant differences (p<0.05) in consumer hedonic test were found between control and butter with 200mg CLA per 100g added. [Copyright &y& Elsevier]

Abstract: Phosphatidylcholine (PC) was successfully modified by phospholipase A1-catalyzed acidolysis with the fatty acids obtained by saponification of fish oil. The resulting phosphatidylcholine contains significant levels of eicosapentaenoic (EPA; C20:5), docosapentaenoic (DPA; C22:5), and docosahexaenoic (DHA; C22:6) acid residues. Modification of the PC was accomplished in a solvent-free system using phospholipase A1 from Thermomyces lanuginosus/Fusarium oxysporum as the biocatalyst. The effects of variations in the reaction parameters, namely, reaction time, enzyme loading, temperature, and vacuum on the time course of the reaction were investigated. After only 6h of reaction at 55°C, 21.0mol% n −3 polyunsaturated fatty acids (PUFA) (sum of EPA, DPA, and DHA) was incorporated into PC at a loading of the enzyme solution of 10% of the total weight of substrates. As the reaction progressed, incorporation of n −3 PUFA reached a maximum of 28.0mol% at 24h. Reaction times longer than 6h led to higher incorporation of n −3 PUFA but were associated with significant decreases in the yield of PC. Even though application of a vacuum produced a higher yield of PC, there was a parallel decrease in the extent of incorporation of n −3 PUFA into PC. [Copyright &y& Elsevier]

Lactobacillus reuteri and Bifidobacterium bifidum were inoculated (2.8·108 and 4.7·108 CFU/mL, respectively) into reconstituted whey containing sucrose and pectin in order to prepare a fermented probiotic product. Inoculation levels were: 0.5, 1 or 2 % for Lacto bacillus reuteri and 0.5 or 1% for Bifidobacterium bifidum. The treatment with the highest bacterial counts and sensory scores was selected and stored at 4 °C for 30 days. Microbial counts, changes in pH values, titratable acidity and both triangle test and sensory attributes were monitored on the stored product. The beverage fermented for approx. 11 h and prepared with 2 % Lactobacillus reuteri and 0.5 % Bifidobacterium bifidum met the probiotic criterion by maintaining both bacterial populations at counts greater than 106 C FU/mL for the whole storage period. Titratable acidity and pH values as well as sensory properties did not change appreciably during the first 14 days of storage. At the end of the storage period (30 days), slight acidification was detected, although the beverage still retained an acceptable flavour. [ABSTRACT FROM AUTHOR]

A commercially available lipase (A. niger, APF-12) was employed to hydrolyze an emulsified butteroil substrate. HPLC analyses of the reaction products indicated that short chain fatty acid residues (e.g., butyric acid) were preferably hydrolyzed at pH 5 whereas the overall rate of hydrolysis for all major fatty acids showed a pH optimum between 6 and 7. This indicated the possibility of directing the selecivity of lipolysis in butteroil to enhance production of short-chain fatty acids associated with flavor development. The optimal temperature was ca. 35°C. Different cations also affected rate of hydrolysis. [ABSTRACT FROM AUTHOR]