Consumer interest in healthy lifestyle and health-promoting natural products is a major driving force for the increasing global demand of biofunctional dairy foods A number of commercial sources sell synthetic formulations of bioactive substances for use as a dietary supplement However, the bioactive-enrichment of health-oriented foods by naturally-occurring microorganisms during dairy fermentation is in increased demand While participating in milk fermentation, lactic acid bacteria can be exploited in situ as microbial sources for naturally enriching dairy products with a broad range of bioactive components that may cover different health aspects Several of these bioactive metabolites are industrially and economically important, as they are claimed to exert diverse health-promoting activities on the consumer, such as anti-hypertensive, anti-inflammatory, and anti-diabetic, anti-oxidative, immune-modulatory, anti-cholesterolemic or microbiome modulation This review aims at discussing the potential of these health-supporting bacteria as starter or adjunct cultures for the elaboration of dairy foods with a broad spectrum of new functional properties and added value

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Lactic Acid Bacteria and Bifidobacteria with Potential to Design Natural Biofunctional Health-Promoting Dairy Foods.

Recent approaches in physical modification of protein functionality.

Gamma-aminobutyric acid and probiotics: Multiple health benefits and their future in the global functional food and nutraceuticals market

γ-Aminobutyric acid (GABA) and GABA-rich foods have shown anti-hypertensive and anti-depressant activities as the major functions in humans and animals. Hence, high GABA-producing lactic acid bacteria (LAB) could be used as functional starters for manufacturing novel fermented dairy foods. Glutamic acid decarboxylases (GADs) from LAB are highly conserved at the species level based on the phylogenetic tree of GADs from LAB. Moreover, two functionally distinct GADs and one intact gad operon were observed in all the completely sequenced Lactobacillus brevis strains suggesting its common capability to synthesize GABA. Difficulties and strategies for the manufacture of GABA-rich fermented dairy foods have been discussed and proposed, respectively. In addition, a genetic survey on the sequenced LAB strains demonstrated the absence of cell envelope proteinases in the majority of LAB including Lb. brevis, which diminishes their cell viabilities in milk environments due to their non-proteolytic nature. Thus, several strategies have been proposed to overcome the non-proteolytic nature of Lb. brevis in order to produce GABA-rich dairy foods.

/pdf/high-g-aminobutyric-acid-production-from-lactic-acid-jp9kdvxe4g.pdf

High γ-aminobutyric acid production from lactic acid bacteria: emphasis on Lactobacillus brevis as a functional dairy starter

Beneficial effect of GABA-rich fermented milk on insomnia involving regulation of gut microbiota.

Evaluation of improved γ-aminobutyric acid production in yogurt using Lactobacillus plantarum NDC75017

Effect of ultrasound on the structure and functional properties of transglutaminase-crosslinked whey protein isolate exposed to prior heat treatment

This study investigated the physicochemical and functional characteristics of citric acid (CA)-treated whey protein isolate (WPI) by dynamic high-pressure homogenization (DHPH) at different pressure levels (0, 25, 50, 75, and 100 MPa, 3 cycles). The number of macromolecular polymers increased in CA-treated WPI with DHPH at 0–100 MPa by the analysis of molecular size distributions. DHPH can reduce the particle size of WPI and CA-treated WPI. Additionally, the content of free sulfhydryl groups and surface hydrophobicity of WPI and CA-treated WPI increased after DHPH treatment (p

Consequences of dynamic high-pressure homogenization pretreatment on the physicochemical and functional characteristics of citric acid-treated whey protein isolate

Consequences of superfine grinding treatment on structure, physicochemical and rheological properties of transglutaminase-crosslinked whey protein isolate.

The effects of citric acid-mediated cross-linking under non-acidic conditions on the surface hydrophobicity, solubility, emulsifying, and foaming properties of whey protein isolate (WPI) were investigated In this research, citric acid-mediated cross-linking could not only increase the surface hydrophobicity of whey proteins at pH 70 and 80, but it also improved its emulsifying and foaming properties The emulsifying activity and foaming ability of WPI reached a maximum under the condition of 1% citric acid and pH 70 However, the solubility of WPI-CA gradually decreased with pH and the content of citric acid increased Therefore, the cross-linking mediated by citric acid under non-acidic aqueous conditions, markedly altered the surface hydrophobicity and enhanced emulsifying and foaming properties of WPI

https://www.mdpi.com/1420-3049/23/9/2383/pdf

Tong Li

Papers

Evaluation of improved γ-aminobutyric acid production in yogurt using Lactobacillus plantarum NDC75017

Effect of ultrasound on the structure and functional properties of transglutaminase-crosslinked whey protein isolate exposed to prior heat treatment

Consequences of dynamic high-pressure homogenization pretreatment on the physicochemical and functional characteristics of citric acid-treated whey protein isolate

Consequences of superfine grinding treatment on structure, physicochemical and rheological properties of transglutaminase-crosslinked whey protein isolate.

Surface Hydrophobicity and Functional Properties of Citric Acid Cross-Linked Whey Protein Isolate: The Impact of pH and Concentration of Citric Acid.