Stability and bioactive compounds assessment of yogurt containing novel natural starter cultures with the ability to promote longevity in Caenorhabditis elegans
Аутори
Dinić, MiroslavJakovljević, Stefan
Popović, Nikola
Radojević, Dušan
Veljović, Katarina
Golić, Nataša
Terzić-Vidojević, Amarela
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Yogurt represent one of the oldest fermented foods containing viable lactic acid bacteria and many bioactive compounds that could exhibit beneficial effects on human health and train our immune system to better respond to invading pathogens. Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus are commonly used for yogurt preparation under controlled temperature and environmental conditions. In this study, we investigated probiotic features of S. thermophilus BGKMJ1-36 and L. bulgaricus BGVLJ1-21 strains isolated from artisanal sour milk and yogurt by using Caenorhabditis elegans as an in vivo model system. Further, we evaluated content of total fat, saturated fatty acids, proteins, and lactose, as well as vitamins and AA of yogurt prepared from above-mentioned starter cultures during 21 d of storage at 4°C to get insights of final product stability. We showed that S. thermophilus BGKMJ1-36 and L. bulgaricus BGVLJ1-21 strains applied in combination upregulated the e...xpression of autophagy-related genes in C. elegans. Beside autophagy, we observed activation of TIR-1-dependent transcription of lysozyme-like antimicrobial genes involved in the immune defense of C. elegans. Upregulation of these genes strongly correlates with an increase in the longevity of the worms fed with yogurt culture bacteria. Further, we showed that yogurt prepared with S. thermophilus BGKMJ1-36 and L. bulgaricus BGVLJ1-21, as a final product, is rich with vitamin B2 and dominant AA known by their prolongevity properties. Taken together, our study pointed to the beneficial features of the tested starter cultures and yogurt and highlighted their potential to be used as a fermented food with added-value properties.
Кључне речи:
Caenorhabditis elegans / Lactobacillus bulgaricus / longevity / Streptococcus thermophilus / yogurtИзвор:
Journal of Dairy Science, 2023, 106, 11, 7447-7460Издавач:
- Elsevier
- American Dairy Science Association
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)
Институција/група
Institut za molekularnu genetiku i genetičko inženjerstvoTY - JOUR AU - Dinić, Miroslav AU - Jakovljević, Stefan AU - Popović, Nikola AU - Radojević, Dušan AU - Veljović, Katarina AU - Golić, Nataša AU - Terzić-Vidojević, Amarela PY - 2023 UR - https://imagine.imgge.bg.ac.rs/handle/123456789/2091 AB - Yogurt represent one of the oldest fermented foods containing viable lactic acid bacteria and many bioactive compounds that could exhibit beneficial effects on human health and train our immune system to better respond to invading pathogens. Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus are commonly used for yogurt preparation under controlled temperature and environmental conditions. In this study, we investigated probiotic features of S. thermophilus BGKMJ1-36 and L. bulgaricus BGVLJ1-21 strains isolated from artisanal sour milk and yogurt by using Caenorhabditis elegans as an in vivo model system. Further, we evaluated content of total fat, saturated fatty acids, proteins, and lactose, as well as vitamins and AA of yogurt prepared from above-mentioned starter cultures during 21 d of storage at 4°C to get insights of final product stability. We showed that S. thermophilus BGKMJ1-36 and L. bulgaricus BGVLJ1-21 strains applied in combination upregulated the expression of autophagy-related genes in C. elegans. Beside autophagy, we observed activation of TIR-1-dependent transcription of lysozyme-like antimicrobial genes involved in the immune defense of C. elegans. Upregulation of these genes strongly correlates with an increase in the longevity of the worms fed with yogurt culture bacteria. Further, we showed that yogurt prepared with S. thermophilus BGKMJ1-36 and L. bulgaricus BGVLJ1-21, as a final product, is rich with vitamin B2 and dominant AA known by their prolongevity properties. Taken together, our study pointed to the beneficial features of the tested starter cultures and yogurt and highlighted their potential to be used as a fermented food with added-value properties. PB - Elsevier PB - American Dairy Science Association T2 - Journal of Dairy Science T2 - Journal of Dairy ScienceJournal of Dairy Science T1 - Stability and bioactive compounds assessment of yogurt containing novel natural starter cultures with the ability to promote longevity in Caenorhabditis elegans EP - 7460 IS - 11 SP - 7447 VL - 106 DO - 10.3168/jds.2023-23342 ER -
@article{ author = "Dinić, Miroslav and Jakovljević, Stefan and Popović, Nikola and Radojević, Dušan and Veljović, Katarina and Golić, Nataša and Terzić-Vidojević, Amarela", year = "2023", abstract = "Yogurt represent one of the oldest fermented foods containing viable lactic acid bacteria and many bioactive compounds that could exhibit beneficial effects on human health and train our immune system to better respond to invading pathogens. Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus are commonly used for yogurt preparation under controlled temperature and environmental conditions. In this study, we investigated probiotic features of S. thermophilus BGKMJ1-36 and L. bulgaricus BGVLJ1-21 strains isolated from artisanal sour milk and yogurt by using Caenorhabditis elegans as an in vivo model system. Further, we evaluated content of total fat, saturated fatty acids, proteins, and lactose, as well as vitamins and AA of yogurt prepared from above-mentioned starter cultures during 21 d of storage at 4°C to get insights of final product stability. We showed that S. thermophilus BGKMJ1-36 and L. bulgaricus BGVLJ1-21 strains applied in combination upregulated the expression of autophagy-related genes in C. elegans. Beside autophagy, we observed activation of TIR-1-dependent transcription of lysozyme-like antimicrobial genes involved in the immune defense of C. elegans. Upregulation of these genes strongly correlates with an increase in the longevity of the worms fed with yogurt culture bacteria. Further, we showed that yogurt prepared with S. thermophilus BGKMJ1-36 and L. bulgaricus BGVLJ1-21, as a final product, is rich with vitamin B2 and dominant AA known by their prolongevity properties. Taken together, our study pointed to the beneficial features of the tested starter cultures and yogurt and highlighted their potential to be used as a fermented food with added-value properties.", publisher = "Elsevier, American Dairy Science Association", journal = "Journal of Dairy Science, Journal of Dairy ScienceJournal of Dairy Science", title = "Stability and bioactive compounds assessment of yogurt containing novel natural starter cultures with the ability to promote longevity in Caenorhabditis elegans", pages = "7460-7447", number = "11", volume = "106", doi = "10.3168/jds.2023-23342" }
Dinić, M., Jakovljević, S., Popović, N., Radojević, D., Veljović, K., Golić, N.,& Terzić-Vidojević, A.. (2023). Stability and bioactive compounds assessment of yogurt containing novel natural starter cultures with the ability to promote longevity in Caenorhabditis elegans. in Journal of Dairy Science Elsevier., 106(11), 7447-7460. https://doi.org/10.3168/jds.2023-23342
Dinić M, Jakovljević S, Popović N, Radojević D, Veljović K, Golić N, Terzić-Vidojević A. Stability and bioactive compounds assessment of yogurt containing novel natural starter cultures with the ability to promote longevity in Caenorhabditis elegans. in Journal of Dairy Science. 2023;106(11):7447-7460. doi:10.3168/jds.2023-23342 .
Dinić, Miroslav, Jakovljević, Stefan, Popović, Nikola, Radojević, Dušan, Veljović, Katarina, Golić, Nataša, Terzić-Vidojević, Amarela, "Stability and bioactive compounds assessment of yogurt containing novel natural starter cultures with the ability to promote longevity in Caenorhabditis elegans" in Journal of Dairy Science, 106, no. 11 (2023):7447-7460, https://doi.org/10.3168/jds.2023-23342 . .