Abstrakt

The effect of whey protein hydrolysate (WPH) addition on growth of standard yoghurt cultures and Bifidobacterium adolescentis during co-fermentation and its viability during storage at 4ºC in yoghurts has been evaluated. WPH was obtained with the use of serine protease from Y. lipolytica yeast. Stirred probiotic yoghurts were prepared by using whole milk standardized to 16% of dry matter with the addition of either whey protein concentrate, skim milk powder (SMP), WPH-SMP (ratio 1:1), WPH. The hydrolysate increased the yoghurt culture counts at the initial stage of fermentation and significantly inhibited the decrease in population viability throughout the storage at 4ºC in comparison to the control. The post-fermentation acidification was also retarded by the addition of WPH. The hydrolysate did not increase the Bifidobacterium adolescentis counts at the initial stage. However, the WPH significantly improved its viability. After 21 days of storage, in the yogurts supplemented with WPH, the population of these bacteria oscillated around 3.04 log10 CFU/g, while in samples where SMP or whey protein concentrate was used, the bacteria were no longer detected.

Przypisy

• 1. Aspmo S.I., Horn S.J., Eijsink V.G.: Enzymatic hydrolysis of Atlantic cod (Gadus morhua L.) viscera. Process Biochem., 2005: 40: 1957-1966
  Google Scholar
• 2. Babij K., Dąbrowska A., Szołtysik M., Pokora M., Szmyt A., Zambrowicz A., Chrzanowska J.: The evaluation of whey proteins susceptibility to degradation with extracellular proteases isolated from Yarrowia lipolytica. Acta Sci. Pol., Biotechnologia, 2013; 12: 5-18
  Google Scholar
• 3. Chrzanowska J., Kołaczkowska M.: Production of extracellular proteolytic enzymes by Beauveria bassiana. Acta Mycol., 1998; 33: 277-285
  Google Scholar
• 4. Darewicz M., Dziuba J., Caessens P.W.: Effect of enzymatic hydrolysis on emulsifying and foaming properties of milk proteins – a review. Pol. J. Food Nutr. Sci., 2000; 9: 3-8
  Google Scholar
• 5. Dave R.I., Shah N.P.: Viability of yogurt and probiotic bacteria in yoghurts made from commercial starter culture. Int. Dairy J., 1997; 7: 31-41
  Google Scholar
• 6. De Vuyst L.: Technology aspects related to the application of functional starter cultures. Food Technol. Biotechnol., 2000; 38: 105-112
  Google Scholar
• 7. Gilliland S.E.: Health and nutritional beneffits from lactic acid bacteria. FEMS Microbiol. Rev., 1990; 7: 175-188
  Google Scholar
• 8. Gomes A.M., Malcata F.X.: Bifidobacterium spp. and Lactobacillus acidophilus biological, biochemical, technological and therapeutical properties relevant for use as probiotics. Trends Food Sci. Tech., 1999; 10:139-157
  Google Scholar
• 9. Gomes A.M., Malcata F.X., Klaver F.A.: Growth enhancement of Bifidobacterium lactis Bo and Lactobacillus acidophilus Ki by milk hydrolyzates. J. Dairy Sci., 1998; 81: 2817-2825
  Google Scholar
• 10. Ibrahim S.A., Bezkorovainy A.: Growth-promoting factors for Bifidobacterium longum. J. Food Sci., 1994.; 59: 189-191
  Google Scholar
• 11. Kuchroo C.N., Rahilly J., Fox P.F.: Assesment of proteolysis in cheese by reaction with trinitrobenzosulfonic acid. Irish J. Food Sci. Technol., 1983; 7: 129-133
  Google Scholar
• 12. Kurmann J.A.: Starters for fermented milks: starters with selected intestinal bacteria. Bull. Int. Dairy Fed., 1998; 227: 41-55
  Google Scholar
• 13. Lazzi C., Meli F., Lambertini F., Bottesini C., Nikolaev I., Gatti M., Sforza S., Koroleva O., Popov V., Neviani E., Dossena A.: Growth promotion of Bifidobacterium and Lactobacillus species by proteinaceous hydrolysates derived from poultry processing leftovers. Int. J. Food Sci. Techn., 2013; 48: 341-349
  Google Scholar
• 14. Liepke C., Adermann K., Raida M., Mägert H.J., Forssmann W.G., Zucht H.D.: Human milk provides peptides highly stimulating the growth of bifidobacteria. Eur. J. Biochem., 2002.; 269: 712-718
  Google Scholar
• 15. Lovegrove J.A., Osman D.L., Morgan J.B., Hampton S.M.: Transfer of cow’s milk beta-lactoglobulin to human serum after a milk load, a pilot study. Gut, 1993; 34: 203-207
  Google Scholar
• 16. Lowry O.H., Rosebrough N.J, Farr A.L., Randall R.J.: Protein measurement with the folin phenol reagent. J. Biol. Chem., 1951; 193: 265-275
  Google Scholar
• 17. Lucas A., Sodini I., Monnet C., Jolivet P., Corrieu G.: Probiotic cell counts and acidification in fermented milks supplemented with milk protein hydrolysates. Int. Dairy J., 2004; 14: 47-53
  Google Scholar
• 18. Mahmoudi F., Miloud H., Bettache G., Mebrouk K.: Identification and physiological properties of Bifidobacterium strains isolated from different origin. J. Food Sci. Eng., 2013; 3: 196-206
  Google Scholar
• 19. Marteau P., Rambaud J.C.: Potential of using lactic acid bacteria for therapy and immunomodulation in man. FEMS Microbiol. Rev., 1993; 12: 207-220
  Google Scholar
• 20. Modler H.W.: Bifidogenic factors – sources, metabolism and applications. Int. Dairy J., 1994; 4: 383-407
  Google Scholar
• 21. Pan T., Guo H.Y., Zhang H., Liu A.P., Wang X.X., Ren F.Z.: Oral administration of Lactobacillus paracasei alleviates clinical symptoms of colitis induced by dextran sulphate sodium salt in BALB/c mice. Benef. Microbes, 2014; 5: 315-322
  Google Scholar
• 22. Park J.S., Joe I., Rhee P.D., Jeong C.S., Jeong G.: A lactic acid bacterium isolated from kimchi ameliorates intestinal inflammation in DSS-induced colitis. J. Microbiol., 2017; 55: 304-310
  Google Scholar
• 23. Petschow B.W., Talbott R.D.: Growth promotion of Bifidobacterium species by whey and casein fractions from human and bovine milk. J. Clin. Microbiol., 1990; 28: 287-292
  Google Scholar
• 24. Pritchard G.G., Coolbear T.: The physiology and biochemistry of the proteolytic system in lactic acid bacteria. FEMS Microbiol. Rev., 1993; 12: 179-206
  Google Scholar
• 25. Requena T., Miguel M., Garcés-Rimón M., Martínez-Cuesta M.C., López-Fandiño R., Peláez C.: Pepsin egg white hydrolysate modulates gut microbiota in Zucker obese rats. Food Funct., 2017; 8: 437-443
  Google Scholar
• 26. Salminen S., Isolauri E., Salminen E.: Clinical uses of probiotics for stabilizing the gut mucosal barrier: successful strains and future challenges. Antonie van Leeuwenhoek, 1996; 70: 347-358
  Google Scholar
• 27. Spellman D., McEvoy E., O’Cuinn G., FitzGerald R.J.: Proteinase and exopeptidase hydrolysis of whey protein: comparison of the TNBS, OPA and pH stat methods for quantification of degree of hydrolysis. Int. Dairy J., 2003; 13: 447-453
  Google Scholar
• 28. Tamime A.Y., Marshall V.M., Robinson R.K.: Microbiological and technological aspects of milks fermented by bifidobacteria. J. Dairy Res.; 1995; 62: 151-187
  Google Scholar
• 29. Tang X., Tian Q., Cheng X., Li N., Mao X.Y.: Bifidobacterial growth-promoting effect of yak milk κ-casein hydrolysates produced with different proteases. Int. J. Food S. Techn., 2013; 48: 1682-1687
  Google Scholar
• 30. Van Niel E.W., Hahn-Hägerdal B.: Nutrient requirements of lactococci in defined growth media. Appl. Microbiol. Biotechnol., 1999; 52: 617-627
  Google Scholar
• 31. Wang X., Gibson G.R.: Effects of the in vitro fermentation of oligofructose and inulin by bacteria growing in the human large intestine. J. Appl. Bacteriol., 1993; 75: 373-380
  Google Scholar
• 32. Zhao Q.Z., Wang J.S., Zhao M.M., Jiang Y.M., Chun C.: Effect of casein hydrolysates on yogurt fermentation and texture properties during storage. Food Technol. Biotechnol., 2006; 44: 429-434
  Google Scholar

Pełna treść artykułu