Yogurt Produced by Novel Natural Starter Cultures Improves Gut Epithelial Barrier In Vitro
Само за регистроване кориснике
2020
Аутори
Popović, NikolaBrdarić, Emilija
Đokić, Jelena
Dinić, Miroslav
Veljović, Katarina
Golić, Nataša
Terzić-Vidojević, Amarela
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Yogurt is a traditional fermented dairy product, prepared with starter cultures containing Streptococcus thermophilus and Lactobacillus bulgaricus that has gained widespread consumer acceptance as a healthy food. It is widely accepted that yogurt cultures have been recognized as probiotics, due to their beneficial effects on human health. In this study, we have characterized technological and health-promoting properties of autochthonous strains S. thermophilus BGKMJ1-36 and L. bulgaricus BGVLJ1-21 isolated from artisanal sour milk and yogurt, respectively, in order to be used as functional yogurt starter cultures. Both BGKMJ1-36 and BGVLJ1-21 strains have the ability to form curd after five hours at 42 degrees C, hydrolyze alpha(s1)-, beta-, and kappa- casein, and to show antimicrobial activity toward Listeria monocytogenes. The strain BGKMJ1-36 produces exopolysaccharides important for rheological properties of the yogurt. The colonies of BGKMJ1-36 and BGVLJ1-21 strains that successfu...lly survived transit of the yogurt through simulated gastrointestinal tract conditions have been tested for adhesion to intestinal epithelial Caco-2 cells. The results reveal that both strains adhere to Caco-2 cells and significantly upregulate the expression of autophagy-, tight junction proteins-, and anti-microbial peptides-related genes. Hence, both strains may be interesting for use as a novel functional starter culture for production of added-value yogurt with health-promoting properties.
Кључне речи:
yogurt / tight junctions / Streptococcus thermophilus / Lactobacillus bulgaricus / autophagyИзвор:
Microorganisms, 2020, 8, 10Издавач:
- MDPI, Basel
Финансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200042 (Универзитет у Београду, Институт за молекуларну генетику и генетичко инжењерство) (RS-MESTD-inst-2020-200042)
DOI: 10.3390/microorganisms8101586
ISSN: 2076-2607
WoS: 000585198100001
Scopus: 2-s2.0-85092739592
Колекције
Институција/група
Institut za molekularnu genetiku i genetičko inženjerstvoTY - JOUR AU - Popović, Nikola AU - Brdarić, Emilija AU - Đokić, Jelena AU - Dinić, Miroslav AU - Veljović, Katarina AU - Golić, Nataša AU - Terzić-Vidojević, Amarela PY - 2020 UR - https://imagine.imgge.bg.ac.rs/handle/123456789/1344 AB - Yogurt is a traditional fermented dairy product, prepared with starter cultures containing Streptococcus thermophilus and Lactobacillus bulgaricus that has gained widespread consumer acceptance as a healthy food. It is widely accepted that yogurt cultures have been recognized as probiotics, due to their beneficial effects on human health. In this study, we have characterized technological and health-promoting properties of autochthonous strains S. thermophilus BGKMJ1-36 and L. bulgaricus BGVLJ1-21 isolated from artisanal sour milk and yogurt, respectively, in order to be used as functional yogurt starter cultures. Both BGKMJ1-36 and BGVLJ1-21 strains have the ability to form curd after five hours at 42 degrees C, hydrolyze alpha(s1)-, beta-, and kappa- casein, and to show antimicrobial activity toward Listeria monocytogenes. The strain BGKMJ1-36 produces exopolysaccharides important for rheological properties of the yogurt. The colonies of BGKMJ1-36 and BGVLJ1-21 strains that successfully survived transit of the yogurt through simulated gastrointestinal tract conditions have been tested for adhesion to intestinal epithelial Caco-2 cells. The results reveal that both strains adhere to Caco-2 cells and significantly upregulate the expression of autophagy-, tight junction proteins-, and anti-microbial peptides-related genes. Hence, both strains may be interesting for use as a novel functional starter culture for production of added-value yogurt with health-promoting properties. PB - MDPI, Basel T2 - Microorganisms T1 - Yogurt Produced by Novel Natural Starter Cultures Improves Gut Epithelial Barrier In Vitro IS - 10 VL - 8 DO - 10.3390/microorganisms8101586 ER -
@article{ author = "Popović, Nikola and Brdarić, Emilija and Đokić, Jelena and Dinić, Miroslav and Veljović, Katarina and Golić, Nataša and Terzić-Vidojević, Amarela", year = "2020", abstract = "Yogurt is a traditional fermented dairy product, prepared with starter cultures containing Streptococcus thermophilus and Lactobacillus bulgaricus that has gained widespread consumer acceptance as a healthy food. It is widely accepted that yogurt cultures have been recognized as probiotics, due to their beneficial effects on human health. In this study, we have characterized technological and health-promoting properties of autochthonous strains S. thermophilus BGKMJ1-36 and L. bulgaricus BGVLJ1-21 isolated from artisanal sour milk and yogurt, respectively, in order to be used as functional yogurt starter cultures. Both BGKMJ1-36 and BGVLJ1-21 strains have the ability to form curd after five hours at 42 degrees C, hydrolyze alpha(s1)-, beta-, and kappa- casein, and to show antimicrobial activity toward Listeria monocytogenes. The strain BGKMJ1-36 produces exopolysaccharides important for rheological properties of the yogurt. The colonies of BGKMJ1-36 and BGVLJ1-21 strains that successfully survived transit of the yogurt through simulated gastrointestinal tract conditions have been tested for adhesion to intestinal epithelial Caco-2 cells. The results reveal that both strains adhere to Caco-2 cells and significantly upregulate the expression of autophagy-, tight junction proteins-, and anti-microbial peptides-related genes. Hence, both strains may be interesting for use as a novel functional starter culture for production of added-value yogurt with health-promoting properties.", publisher = "MDPI, Basel", journal = "Microorganisms", title = "Yogurt Produced by Novel Natural Starter Cultures Improves Gut Epithelial Barrier In Vitro", number = "10", volume = "8", doi = "10.3390/microorganisms8101586" }
Popović, N., Brdarić, E., Đokić, J., Dinić, M., Veljović, K., Golić, N.,& Terzić-Vidojević, A.. (2020). Yogurt Produced by Novel Natural Starter Cultures Improves Gut Epithelial Barrier In Vitro. in Microorganisms MDPI, Basel., 8(10). https://doi.org/10.3390/microorganisms8101586
Popović N, Brdarić E, Đokić J, Dinić M, Veljović K, Golić N, Terzić-Vidojević A. Yogurt Produced by Novel Natural Starter Cultures Improves Gut Epithelial Barrier In Vitro. in Microorganisms. 2020;8(10). doi:10.3390/microorganisms8101586 .
Popović, Nikola, Brdarić, Emilija, Đokić, Jelena, Dinić, Miroslav, Veljović, Katarina, Golić, Nataša, Terzić-Vidojević, Amarela, "Yogurt Produced by Novel Natural Starter Cultures Improves Gut Epithelial Barrier In Vitro" in Microorganisms, 8, no. 10 (2020), https://doi.org/10.3390/microorganisms8101586 . .