The effects of inulin combined with ogalacto-oligosaccharide on the various properties of synbiotic soy cheese containing Lactobacillus acidophilus KLDS 1.0738
Main Article Content
Keywords
L. acidophilus KLDS 1.0738, prebiotic, synbiotic, soy cheese
Abstract
This study aimed to evaluate the compatibility of L. acidophilus KLDS 1.0738 (LA-1.0738) with different prebiotic carbohydrates to develop a synbiotic soft soy cheese. It was observed that the addition of 4% (m/v) prebiotics mixture (galacto-oligosaccharide: inulin = 1:3) to soy cheese significantly improved the growth of LA-1.0738, making it no less than 8.2 log colony-forming unit (CFU)/g during the 28-day storage period, but had limited influence on the viability of S. thermophilus KLDS T1C2 (STT1C2). Meanwhile, because of the presence of prebiotics, soy cheese fermented by LA-1.0738 in co-culture with STT1C2 exhibited higher values of acidity, proteolysis and lipolysis index as well as better texture properties and sensory acceptance. These results suggested that the selected combination of prebiotics could be used as functional ingredients to manufacture soy cheese to maintain the survival of desired LA-1.0738, which contributed to improve the texture and sensory features of soy cheese.
References
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Chaturika, J.R.K. and Hyun-Dong, P., 2018. Modifications of nutritional, structural, and sensory characteristics of non-dairy soy cheese analogs to improve their quality attributes. Journal of Food Science and Technology 55: 4384–4394. https://doi.org/10.1007/ s13197-018-3408-3
Chen, K.I., Erh, M.H., Su, N.W., Liu, W.H., Chou, C.C. and Cheng, K.C., 2012. Soyfoods and soybean products: from traditional use to modern applications. Applied Microbiology and Biotechnology 96: 9–22. https://doi.org/10.1007/s00253-012-4330-7
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Hough, G., 2010. Sensory shelf life estimation of food products. CRC Press, Boca Raton, FL, USA, 239 pp. https://doi. org/10.1201/9781420092943
Kumar, G.S., Kumar, T.M. and Nachiket, K., 2018. Effect of composition and storage time on some physico-chemical and rheological properties of probiotic soy-cheese spread. Journal of Food Science and Technology 55: 1667–1674. https://doi.org/10.1007/ s13197-018-3078-1
Langa, S., Bulck, E.v.d., Peirotén, A., Gaya, P., Schols, H.A. and Arqués, J.L., 2019. Application of lactobacilli and prebiotic oligosaccharides for the development of a synbiotic semi-hard cheese. LWT – Food Science and Technology 114: 1–6. https://doi. org/10.1016/j.lwt.2019.108361
Le, B., Ngoc, A.P.T. and Yang, S.H., 2019. Synbiotic fermented soy-milk with Weissellacibaria FB069 and xylooligosaccharides prevents proliferation in human colon cancer cells. Journal of Applied Microbiology 128: 1486–1496. https://doi.org/10.1111/jam.14551
Li, A.L., Sun, Y.Q., Du, P., Meng, X.C., Guo, L., Li, S. and Zhang, C., 2017a. The effect of Lactobacillus actobacillus peptidoglycan on bovine ?-lactoglobulin-sensitized mice via TLR2/NF-?Bpathway. Iranian Journal of Allergy Asthma & Immunology 16: 147.
Li, C., Rui, X., Zhang, Y., Cai, F., Chen, X. and Jiang, M., 2017b. Production of tofu by lactic acid bacteria isolated from naturally fermented soy whey and evaluation of its quality. LWT – Food Science and Technology 82: 227–234. https://doi.org/10.1016/j. lwt.2017.04.054
Li, S., Tang, S., He, Q., Gong, J. and Hu, J., 2019. Physicochemical, textural and volatile characteristics of fermented milk cultured with Streptococcus thermophilus, Bifidobacteriumanimalis or Lactobacillus plantarum. International Journal of Food Science & Technology 62: 461–474. https://doi.org/10.1111/ijfs.14279
Liong, M.T., Easa, A.M., Lim, P.T. and Kang, J.Y., 2010. Survival, growth characteristics and bioactive potential of Lactobacillus acidophilus in a soy-based cream cheese. Journal of the Science of Food & Agriculture 89: 1382–1391. https://doi.org/10.1002/ jsfa.3598
Matias, N.S., Bedani, R., Castro, I.A. and Saad, S.M.I., 2014. A probiotic soy-based innovative product as an alternative to petit-suisse cheese. LWT – Food Science and Technology 59: 411–417. https://doi.org/10.1016/j.lwt.2014.05.054
Mishra, S. and Mishra, H.N., 2018. Comparative study of the syn-biotic effect of inulin and fructo-oligosaccharide with probiotics with regard to the various properties of fermented soy milk. Food Science and Technology International 24: 564–575. https://doi. org/10.1177/1082013218776529
Ong, L., Henriksson, A. and Shah, N.P., 2005. Development of probiotic Cheddar cheese containing Lactobacillus acidophilus, Lb. casei , Lb. paracasei and Bifidobacterium spp. and the influence of these bacteria on proteolytic patterns and production of organic acid. International Dairy Journal 16: 446–456. https://doi. org/10.1016/j.idairyj.2005.05.008
Plaza-Diaz, J., Gomez-Llorente, C., Fontana, L. and Gil, A., 2014. Modulation of immunity and inflammatory gene expression in the gut, in inflammatory diseases of the gut and in the liver by probiotics. World Journal of Gastroenterology 20: 15632–15649. https://doi.org/10.3748/wjg.v20.i42.15632
Rodrigues, D., Rocha-Santos, T.A.P., Gomes, A.M., Goodfellow, B.J. and Freitas, A.C., 2012. Lipolysis in probiotic and synbiotic cheese: the influence of probiotic bacteria, prebiotic compounds and ripening time on free fatty acid profiles. Food Chemistry 131: 1414–1421. https://doi.org/10.1016/j.foodchem.2011.10.010
Rui, X., Wang, M., Zhang, Y., Chen, X., Li, L., Liu, Y. and Dong, M., 2017. Optimization of soy solid-state fermentation with selected lactic acid bacteria and the effect on the antinutritional components. Journal of Food Processing and Preservation 41: 1–7. https://doi.org/10.1111/jfpp.13290
Samadrita, S., Hemanta, K., Shanta, D. and Jayati, B., 2019. Hepatoprotective effects of synbiotic soy yogurt on mice fed a high-cholesterol diet. Nutrition 63: 36–44. https://doi. org/10.1016/j.nut.2019.01.009
Santichai, N., Chatrudee, S. and Kornchanok, W., 2019. Effect of prebiotics-enhanced probiotics on the growth of Streptococcus mutans. International Journal of Microbiology 2019: 1–7. https:// doi.org/10.1155/2019/4623807
Santos, D.C.d., Filho, J.G.d.O., Santana, A.C.A., Freitas, B.S.M.d., Silva, F.G., Takeuchi, K.P. and Egea, M.B., 2019. Optimization of soymilk fermentation with kefir and the addition of inulin: physicochemical, sensory and technological characteristics. LWT – Food Science and Technology 104: 30–37. https://doi. org/10.1016/j.lwt.2019.01.030
Sebnem, O.B., Ceren, A.H., ?lkay, B. and Atila, Y., 2019. Effect of inulin polymerization degree on various properties of synbiotic fermented milk, including Lactobacillus acidophilus La-5 and Bifidobacteriumanimalis Bb-12. Journal of Dairy Science 102: 6901–6913. https://doi.org/10.3168/jds.2019-16479
Valle, B.J., Augusto, d.S.J., Rafael, F., Giselle, N.C. and Joice, S.D.S., 2019. Reduced-fat Frescal sheep milk cheese with inulin: a first report about technological aspects and sensory evaluation. The Journal of Dairy Research 86: 368–373. https://doi.org/10.1017/ S0022029919000487
Wang, J.J., Li, S.H., Li, A.L., Zhang, Q.M., Ni, W.W., Li, M.N., Meng, X.C., Li, C., Jiang, S.L., Pan, J.C. and Li, Y.Y., 2018. Effect of Lactobacillus acidophilus KLDS 1.0738 on miRNA expression in vitro and in vivo models of beta-lactoglobulin allergy. Bioscience, Biotechnology and Biochemistry 82: 1955–1963. https://doi.org/10.1080/09168451.2018.1495551
Welman, A. and Maddox, I.S., 2003. Exopolysaccharides from lactic acid bacteria: perspectives and challenges. Trends in Biotechnology 21: 269–274. https://doi.org/10.1016/S0167-7799(03)00107-0
Andersen, J.M., Barrangou, R., Hachem, M.A., Lahtinen, S., Yong, J.G., Svensson, B. and Klaenhammer, T.R., 2011. Transcriptional and functional analysis of galactooligosaccharide uptake by lacS in Lactobacillus acidophilus. Proceedings of the National Academy of Sciences of the United States of America 108: 17785–17790. https://doi.org/10.1073/pnas.1114152108
Ann, E.Y., Kim, Y., Oh, S., Imm, J.Y. and Kim, S.H., 2007. Microencapsulation of Lactobacillus acidophilus ATCC 43121 with prebiotic substrates using a hybridisation system. International Journal of Food Science & Technology 42: 411–419. https://doi.org/10.1111/j.1365-2621.2007.01236.x
Association of Official Analytical Chemists (AOAC), 2000. Official methods of analysis. AOAC, Arlington, VA, USA.
Barbosa, I.C., Oliveira, M.E., Madruga, M.S., Gullon, B., Pacheco, M.T., Gomes, A.M., Batista, A.S., Pintado, M.M., Souza, E.L. and Queiroga, R.C., 2016. Influence of the addition of Lactobacillus acidophilus La-05, Bifidobacterium animal is subsp. lactis Bb-12 and inulin on the technological, physicochemical, microbiological and sensory features of creamy goat cheese. Food Function 7: 4356–4371. https://doi.org/10.1039/c6fo00657d
Bedani, R., Campos, M.M.S., Castro, I.A., Rossi, E.A. and Saad, S.M.I., 2013. Incorporation of soybean by-product okara and inu-lin in a probiotic soy yoghurt: texture profile and sensory acceptance. Journal of the Science of Food and Agriculture 94: 119–125. https://doi.org/10.1002/jsfa.6212
Bergamini, C.V., Hynes, E.R., Palma, S.B., Sabbag, N.G. and Zalazar, C.A., 2009. Proteolytic activity of three probiotic strains in semi-hard cheese as single and mixed cultures: Lactobacillus acidophilus, Lactobacillus paracasei and Bifidobacteriumlactis. International Dairy Journal 19: 467–475. https://doi.org/10.1016/j. idairyj.2009.02.008
Cardarelli, H.R., Buriti, F.C.A., Castro, I.A. and Saad, S.M.I., 2007. Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese. LWT – Food Science and Technology 41: 1037–1046. https://doi. org/10.1016/j.lwt.2007.07.001
Cassani, L., Gomez-Zavaglia, A. and Simal-Gandara, J., 2020. Technological strategies ensuring the safe arrival of beneficial micro-organisms to the gut: from food processing and storage to their pas-sage through the gastrointestinal tract. Food Research International 129: 1–80. https://doi.org/10.1016/j.foodres.2019.108852
Chaturika, J.R.K. and Hyun-Dong, P., 2018. Modifications of nutritional, structural, and sensory characteristics of non-dairy soy cheese analogs to improve their quality attributes. Journal of Food Science and Technology 55: 4384–4394. https://doi.org/10.1007/ s13197-018-3408-3
Chen, K.I., Erh, M.H., Su, N.W., Liu, W.H., Chou, C.C. and Cheng, K.C., 2012. Soyfoods and soybean products: from traditional use to modern applications. Applied Microbiology and Biotechnology 96: 9–22. https://doi.org/10.1007/s00253-012-4330-7
Endo, H., Tamura, K., Fukasawa, T., Kanegae, M. and Koga, J., 2012. Comparison of fructooligosaccharide utilization by lactobacillus and bacteroides species. Bioscience Biotechnology & Biochemistry 76: 176–179. https://doi.org/10.1271/bbb.110496
Feeney, E.P., Fox, P.F. and Guinee, T.P., 2001. Effect of ripening temperature on the quality of low moisture Mozzarella cheese: 1. Composition and proteolysis. Dairy Science and Technology 81: 463–474. https://doi.org/10.1051/lait:2001145
Gomes, A.A., Braga, S.P., Cruz, A.G., Cadena, R.S., Lollo, P.C.B., Carvalho,C., Amaya-Farfán, J., Faria, J.A.F. and Bolini, H.M.A., 2011. Effect of the inoculation level of Lactobacillus acidophilus in probiotic cheese on the physicochemical features and sensory performance compared with commercial cheeses. Journal of Dairy Science 94: 4777–4786. https://doi.org/10.1002/jsfa.6212
Hana, K., Martin, S., Ludmila, T., Dagmar, S., Elzbieta, C., Ilona, R., Tomas, H., Irma, S., Petra, H., Zuzana, Z., Tamara, A.-P., Anna, K.-B., Helena, T.-H. andBozena, C., 2016. Colonization of germ-free mice with a mixture of three lactobacillus strains enhances the integrity of gut mucosa and ameliorates allergic sensitization. Cellular & Molecular Immunology 13: 251–262. https://doi. org/10.1038/cmi.2015.09
Hough, G., 2010. Sensory shelf life estimation of food products. CRC Press, Boca Raton, FL, USA, 239 pp. https://doi. org/10.1201/9781420092943
Kumar, G.S., Kumar, T.M. and Nachiket, K., 2018. Effect of composition and storage time on some physico-chemical and rheological properties of probiotic soy-cheese spread. Journal of Food Science and Technology 55: 1667–1674. https://doi.org/10.1007/ s13197-018-3078-1
Langa, S., Bulck, E.v.d., Peirotén, A., Gaya, P., Schols, H.A. and Arqués, J.L., 2019. Application of lactobacilli and prebiotic oligosaccharides for the development of a synbiotic semi-hard cheese. LWT – Food Science and Technology 114: 1–6. https://doi. org/10.1016/j.lwt.2019.108361
Le, B., Ngoc, A.P.T. and Yang, S.H., 2019. Synbiotic fermented soy-milk with Weissellacibaria FB069 and xylooligosaccharides prevents proliferation in human colon cancer cells. Journal of Applied Microbiology 128: 1486–1496. https://doi.org/10.1111/jam.14551
Li, A.L., Sun, Y.Q., Du, P., Meng, X.C., Guo, L., Li, S. and Zhang, C., 2017a. The effect of Lactobacillus actobacillus peptidoglycan on bovine ?-lactoglobulin-sensitized mice via TLR2/NF-?Bpathway. Iranian Journal of Allergy Asthma & Immunology 16: 147.
Li, C., Rui, X., Zhang, Y., Cai, F., Chen, X. and Jiang, M., 2017b. Production of tofu by lactic acid bacteria isolated from naturally fermented soy whey and evaluation of its quality. LWT – Food Science and Technology 82: 227–234. https://doi.org/10.1016/j. lwt.2017.04.054
Li, S., Tang, S., He, Q., Gong, J. and Hu, J., 2019. Physicochemical, textural and volatile characteristics of fermented milk cultured with Streptococcus thermophilus, Bifidobacteriumanimalis or Lactobacillus plantarum. International Journal of Food Science & Technology 62: 461–474. https://doi.org/10.1111/ijfs.14279
Liong, M.T., Easa, A.M., Lim, P.T. and Kang, J.Y., 2010. Survival, growth characteristics and bioactive potential of Lactobacillus acidophilus in a soy-based cream cheese. Journal of the Science of Food & Agriculture 89: 1382–1391. https://doi.org/10.1002/ jsfa.3598
Matias, N.S., Bedani, R., Castro, I.A. and Saad, S.M.I., 2014. A probiotic soy-based innovative product as an alternative to petit-suisse cheese. LWT – Food Science and Technology 59: 411–417. https://doi.org/10.1016/j.lwt.2014.05.054
Mishra, S. and Mishra, H.N., 2018. Comparative study of the syn-biotic effect of inulin and fructo-oligosaccharide with probiotics with regard to the various properties of fermented soy milk. Food Science and Technology International 24: 564–575. https://doi. org/10.1177/1082013218776529
Ong, L., Henriksson, A. and Shah, N.P., 2005. Development of probiotic Cheddar cheese containing Lactobacillus acidophilus, Lb. casei , Lb. paracasei and Bifidobacterium spp. and the influence of these bacteria on proteolytic patterns and production of organic acid. International Dairy Journal 16: 446–456. https://doi. org/10.1016/j.idairyj.2005.05.008
Plaza-Diaz, J., Gomez-Llorente, C., Fontana, L. and Gil, A., 2014. Modulation of immunity and inflammatory gene expression in the gut, in inflammatory diseases of the gut and in the liver by probiotics. World Journal of Gastroenterology 20: 15632–15649. https://doi.org/10.3748/wjg.v20.i42.15632
Rodrigues, D., Rocha-Santos, T.A.P., Gomes, A.M., Goodfellow, B.J. and Freitas, A.C., 2012. Lipolysis in probiotic and synbiotic cheese: the influence of probiotic bacteria, prebiotic compounds and ripening time on free fatty acid profiles. Food Chemistry 131: 1414–1421. https://doi.org/10.1016/j.foodchem.2011.10.010
Rui, X., Wang, M., Zhang, Y., Chen, X., Li, L., Liu, Y. and Dong, M., 2017. Optimization of soy solid-state fermentation with selected lactic acid bacteria and the effect on the antinutritional components. Journal of Food Processing and Preservation 41: 1–7. https://doi.org/10.1111/jfpp.13290
Samadrita, S., Hemanta, K., Shanta, D. and Jayati, B., 2019. Hepatoprotective effects of synbiotic soy yogurt on mice fed a high-cholesterol diet. Nutrition 63: 36–44. https://doi. org/10.1016/j.nut.2019.01.009
Santichai, N., Chatrudee, S. and Kornchanok, W., 2019. Effect of prebiotics-enhanced probiotics on the growth of Streptococcus mutans. International Journal of Microbiology 2019: 1–7. https:// doi.org/10.1155/2019/4623807
Santos, D.C.d., Filho, J.G.d.O., Santana, A.C.A., Freitas, B.S.M.d., Silva, F.G., Takeuchi, K.P. and Egea, M.B., 2019. Optimization of soymilk fermentation with kefir and the addition of inulin: physicochemical, sensory and technological characteristics. LWT – Food Science and Technology 104: 30–37. https://doi. org/10.1016/j.lwt.2019.01.030
Sebnem, O.B., Ceren, A.H., ?lkay, B. and Atila, Y., 2019. Effect of inulin polymerization degree on various properties of synbiotic fermented milk, including Lactobacillus acidophilus La-5 and Bifidobacteriumanimalis Bb-12. Journal of Dairy Science 102: 6901–6913. https://doi.org/10.3168/jds.2019-16479
Valle, B.J., Augusto, d.S.J., Rafael, F., Giselle, N.C. and Joice, S.D.S., 2019. Reduced-fat Frescal sheep milk cheese with inulin: a first report about technological aspects and sensory evaluation. The Journal of Dairy Research 86: 368–373. https://doi.org/10.1017/ S0022029919000487
Wang, J.J., Li, S.H., Li, A.L., Zhang, Q.M., Ni, W.W., Li, M.N., Meng, X.C., Li, C., Jiang, S.L., Pan, J.C. and Li, Y.Y., 2018. Effect of Lactobacillus acidophilus KLDS 1.0738 on miRNA expression in vitro and in vivo models of beta-lactoglobulin allergy. Bioscience, Biotechnology and Biochemistry 82: 1955–1963. https://doi.org/10.1080/09168451.2018.1495551
Welman, A. and Maddox, I.S., 2003. Exopolysaccharides from lactic acid bacteria: perspectives and challenges. Trends in Biotechnology 21: 269–274. https://doi.org/10.1016/S0167-7799(03)00107-0
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