Improved functionality of fermented milk is mediated by the synbiotic interaction between Cudrania tricuspidata leaf extract and Lactobacillus gasseri strains

Nam Su Oh, Ji Young Lee, Sangnam Oh, Jae Yeon Joung, Su Gyeong Kim, Yong Kook Shin, Kwang Won Lee, Sae Hun Kim, Younghoon Kim

Research output: Contribution to journalArticle

6 Citations (Scopus)

Abstract

This study was designed to investigate the cooperative effect of selected Lactobacillus gasseri strains and Cudrania tricuspidata (CT) leaf extract in enhancing the health-promoting activities of fermented milk. Addition of CT increased total bacterial counts and proteolysis during fermentation of milk with L. gasseri strains. Antioxidant capacities were determined by measuring the ABTS, DPPH, and peroxyl radical scavenging activities and ferric reducing power. The antioxidant capacity of CT-supplemented milk was greater than that of milk without supplementation; moreover, the antioxidant activity of CT-supplemented milk was synergistically improved by fermentation with L. gasseri strains. In particular, CT-supplemented milk fermented by L. gasseri 505 showed the highest antioxidant activity. The phenolic compounds in CT, such as neo-chlorogenic, chlorogenic, and caffeic acid, were metabolized during fermentation with L. gasseri strains, and 3,4-dihydroxy-hydrocinnamic acid was produced as a fermentation metabolite. Moreover, the liberation of bioactive peptides of fermented milk was increased by the proteolytic activity of L. gasseri strains. In particular, six peptides, which were mainly derived from β-casein, were newly identified in this study. These findings suggest that L. gasseri strains metabolize the phenolic acids in the CT and the bioactive peptides released through this interaction improve the antioxidant activity of the fermented milk.

Original languageEnglish
Pages (from-to)1-14
Number of pages14
JournalApplied Microbiology and Biotechnology
DOIs
Publication statusAccepted/In press - 2016 Mar 21

Fingerprint

Synbiotics
Moraceae
Milk
Antioxidants
Fermentation
Peptides
Lactobacillus gasseri
Bacterial Load
Caseins
Proteolysis

Keywords

  • Antioxidant activity
  • Cudrania tricuspidata
  • Lactobacillus gasseri
  • Milk peptide
  • Phenolics metabolism

ASJC Scopus subject areas

  • Biotechnology
  • Applied Microbiology and Biotechnology

Cite this

Improved functionality of fermented milk is mediated by the synbiotic interaction between Cudrania tricuspidata leaf extract and Lactobacillus gasseri strains. / Oh, Nam Su; Lee, Ji Young; Oh, Sangnam; Joung, Jae Yeon; Kim, Su Gyeong; Shin, Yong Kook; Lee, Kwang Won; Kim, Sae Hun; Kim, Younghoon.

In: Applied Microbiology and Biotechnology, 21.03.2016, p. 1-14.

Research output: Contribution to journalArticle

@article{5eb08e1ae41d4eec84e69b9f44899e6d,
title = "Improved functionality of fermented milk is mediated by the synbiotic interaction between Cudrania tricuspidata leaf extract and Lactobacillus gasseri strains",
abstract = "This study was designed to investigate the cooperative effect of selected Lactobacillus gasseri strains and Cudrania tricuspidata (CT) leaf extract in enhancing the health-promoting activities of fermented milk. Addition of CT increased total bacterial counts and proteolysis during fermentation of milk with L. gasseri strains. Antioxidant capacities were determined by measuring the ABTS, DPPH, and peroxyl radical scavenging activities and ferric reducing power. The antioxidant capacity of CT-supplemented milk was greater than that of milk without supplementation; moreover, the antioxidant activity of CT-supplemented milk was synergistically improved by fermentation with L. gasseri strains. In particular, CT-supplemented milk fermented by L. gasseri 505 showed the highest antioxidant activity. The phenolic compounds in CT, such as neo-chlorogenic, chlorogenic, and caffeic acid, were metabolized during fermentation with L. gasseri strains, and 3,4-dihydroxy-hydrocinnamic acid was produced as a fermentation metabolite. Moreover, the liberation of bioactive peptides of fermented milk was increased by the proteolytic activity of L. gasseri strains. In particular, six peptides, which were mainly derived from β-casein, were newly identified in this study. These findings suggest that L. gasseri strains metabolize the phenolic acids in the CT and the bioactive peptides released through this interaction improve the antioxidant activity of the fermented milk.",
keywords = "Antioxidant activity, Cudrania tricuspidata, Lactobacillus gasseri, Milk peptide, Phenolics metabolism",
author = "Oh, {Nam Su} and Lee, {Ji Young} and Sangnam Oh and Joung, {Jae Yeon} and Kim, {Su Gyeong} and Shin, {Yong Kook} and Lee, {Kwang Won} and Kim, {Sae Hun} and Younghoon Kim",
year = "2016",
month = "3",
day = "21",
doi = "10.1007/s00253-016-7414-y",
language = "English",
pages = "1--14",
journal = "Applied Microbiology and Biotechnology",
issn = "0175-7598",
publisher = "Springer Verlag",

}

TY - JOUR

T1 - Improved functionality of fermented milk is mediated by the synbiotic interaction between Cudrania tricuspidata leaf extract and Lactobacillus gasseri strains

AU - Oh, Nam Su

AU - Lee, Ji Young

AU - Oh, Sangnam

AU - Joung, Jae Yeon

AU - Kim, Su Gyeong

AU - Shin, Yong Kook

AU - Lee, Kwang Won

AU - Kim, Sae Hun

AU - Kim, Younghoon

PY - 2016/3/21

Y1 - 2016/3/21

N2 - This study was designed to investigate the cooperative effect of selected Lactobacillus gasseri strains and Cudrania tricuspidata (CT) leaf extract in enhancing the health-promoting activities of fermented milk. Addition of CT increased total bacterial counts and proteolysis during fermentation of milk with L. gasseri strains. Antioxidant capacities were determined by measuring the ABTS, DPPH, and peroxyl radical scavenging activities and ferric reducing power. The antioxidant capacity of CT-supplemented milk was greater than that of milk without supplementation; moreover, the antioxidant activity of CT-supplemented milk was synergistically improved by fermentation with L. gasseri strains. In particular, CT-supplemented milk fermented by L. gasseri 505 showed the highest antioxidant activity. The phenolic compounds in CT, such as neo-chlorogenic, chlorogenic, and caffeic acid, were metabolized during fermentation with L. gasseri strains, and 3,4-dihydroxy-hydrocinnamic acid was produced as a fermentation metabolite. Moreover, the liberation of bioactive peptides of fermented milk was increased by the proteolytic activity of L. gasseri strains. In particular, six peptides, which were mainly derived from β-casein, were newly identified in this study. These findings suggest that L. gasseri strains metabolize the phenolic acids in the CT and the bioactive peptides released through this interaction improve the antioxidant activity of the fermented milk.

AB - This study was designed to investigate the cooperative effect of selected Lactobacillus gasseri strains and Cudrania tricuspidata (CT) leaf extract in enhancing the health-promoting activities of fermented milk. Addition of CT increased total bacterial counts and proteolysis during fermentation of milk with L. gasseri strains. Antioxidant capacities were determined by measuring the ABTS, DPPH, and peroxyl radical scavenging activities and ferric reducing power. The antioxidant capacity of CT-supplemented milk was greater than that of milk without supplementation; moreover, the antioxidant activity of CT-supplemented milk was synergistically improved by fermentation with L. gasseri strains. In particular, CT-supplemented milk fermented by L. gasseri 505 showed the highest antioxidant activity. The phenolic compounds in CT, such as neo-chlorogenic, chlorogenic, and caffeic acid, were metabolized during fermentation with L. gasseri strains, and 3,4-dihydroxy-hydrocinnamic acid was produced as a fermentation metabolite. Moreover, the liberation of bioactive peptides of fermented milk was increased by the proteolytic activity of L. gasseri strains. In particular, six peptides, which were mainly derived from β-casein, were newly identified in this study. These findings suggest that L. gasseri strains metabolize the phenolic acids in the CT and the bioactive peptides released through this interaction improve the antioxidant activity of the fermented milk.

KW - Antioxidant activity

KW - Cudrania tricuspidata

KW - Lactobacillus gasseri

KW - Milk peptide

KW - Phenolics metabolism

UR - http://www.scopus.com/inward/record.url?scp=84961245769&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84961245769&partnerID=8YFLogxK

U2 - 10.1007/s00253-016-7414-y

DO - 10.1007/s00253-016-7414-y

M3 - Article

SP - 1

EP - 14

JO - Applied Microbiology and Biotechnology

JF - Applied Microbiology and Biotechnology

SN - 0175-7598

ER -