Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Bifidobacterial Growth Stimulation by Lactobacillus casei via Whey Fermentation

  • Moon, Gi-Seong (Department of Biotechnology, Chungju National University)
  • Published : 2009.09.30
Download PDF
⟨ Previous Next ⟩

Abstract

Three-hundred bacterial isolates from a natural cheese were screened for the production of bifidobacterial growth factor by whey fermentation. Based on this screen, two whey samples fermented by strains designated as CJNU 0421 and CJNU 0588 were found to effectively stimulate the growth of a bifidobacterial strain, Bifidobacterium longum FI10564, by 1.6$\sim$1.7 fold compared to a control, in which non-fermented whey medium was added. The two isolates were identified to be Lactobacillus casei (99% identity) by 16S rRNA gene sequencing and named Lactobacillus casei CJNU 0421 and CJNU 0588, respectively. The whey sample fermented by CJNU 0588 did not enhance the growth of other bacteria such as Escherichia coli and Listeria monocytogenes, suggesting that the whey fermentation metabolites from the isolate could be used for the selective stimulation of bifidobacteria.

Keywords

References

  1. Lomax AR, Calder PC. 2009. Probiotics, immune function, infection and inflammation: a review of the evidence from studies conducted in humans. Curr Pharm Des 15: 1428-1518 https://doi.org/10.2174/138161209788168155
  2. Turroni F, van Sinderen D, Ventura M. 2009. Bifidobacteria: from ecology to genomics. Front Biosci 14: 4673-4684 https://doi.org/10.2741/3559
  3. Macfarlane S, Macfarlane GT, Cummings JH. 2006. Review article: prebiotics in the gastrointestinal tract. Aliment Pharmacol Ther 24: 701-714 https://doi.org/10.1111/j.1365-2036.2006.03042.x
  4. Geier MS, Butler RN, Howarth GS. 2007. Inflammatory bowel disease: current insights into pathogenesis and new therapeutic options; probiotics, prebiotics and synbiotics. Int J Food Microbiol 115: 1-11 https://doi.org/10.1016/j.ijfoodmicro.2006.10.006
  5. Mitsuoka T. 1992. Intestinal flora and aging. Nutr Rev 50: 438-446 https://doi.org/10.1111/j.1753-4887.1992.tb02499.x
  6. Roberfroid M. 2007. Prebiotics: the concept revisited. J Nutr 137: 830S-837S
  7. Kelly G. 2008. Inulin-type prebiotics-a review: part 1. Altern Med Rev 13: 315-329
  8. Marshall K. 2004. Therapeutic applications of whey protein. Altern Med Rev 9: 136-156
  9. Henning DR, Baer RJ, Hassan AN, Dave R. 2006. Major advances in concentrated and dry milk products, cheese, and milk fat-based spreads. J Dairy Sci 89: 1179-1188 https://doi.org/10.3168/jds.S0022-0302(06)72187-7
  10. Hoppe C, Andersen GS, Jacobsen S, Molgaard C, Friis H, Sangild PT, Michaelsen KF. 2008. The use of whey or skimmed milk powder in fortified blended foods for vulnerable groups. J Nutr 138: 145S-161S
  11. Johnson ME, Lucey JA. 2006. Major technological advances and trends in cheese. J Dairy Sci 89: 1174-1178 https://doi.org/10.3168/jds.S0022-0302(06)72186-5
  12. John RP, Nampoothiri KM, Pandey A. 2007. Fermentative production of lactic acid from biomass: an overview on process developments and future perspectives. Appl Microbiol Biotechnol 74: 524-534 https://doi.org/10.1007/s00253-006-0779-6
  13. Fonseca GG, Heinzle E, Wittmann C, Gombert AK. 2008. The yeast Kluyveromyces marxianus and its biotechnological potential. Appl Microbiol Biotechnol 79: 339-354 https://doi.org/10.1007/s00253-008-1458-6
  14. Monedero V, Maze A, Boël G, Zuniga M, Beaufils S, Hartke A, Deutscher J. 2007. The phosphotransferase system of Lactobacillus casei: regulation of carbon metabolism and connection to cold shock response. J Mol Microbiol Biotechnol 12: 20-32 https://doi.org/10.1159/000096456
  15. Buriti FC, Saad SM. 2007. Bacteria of Lactobacillus casei group: characterization, viability as probiotics in food products and their importance for human health. Arch Latinoam Nutr 57: 373-380
  16. Barth CA, Behnke U. 1997. Nutritional physiology of whey and whey components. Nahrung 41: 2-12 https://doi.org/10.1002/food.19970410103
  17. Kaneko T, Mori H, Iwata M, Meguro S. 1994. Growth stimulator for bifidobacteria produced by Propionibacterium freudenreichii and several intestinal bacteria. J Dairy Sci 77: 393-404 https://doi.org/10.3168/jds.S0022-0302(94)76965-4
  18. Petschow BW, Talbott RD. 1990. Growth promotion of Bifidobacterium species by whey and casein fractions from human and bovine milk. J Clin Microbiol 28: 287- 292
  19. Rahman MM, Kim WS, Ito T, Kumura H, Shimazaki K. 2009. Growth promotion and cell binding ability of bovine lactoferrin to Bifidobacterium longum. Anaerobe 15: 133-137 https://doi.org/10.1016/j.anaerobe.2009.01.003
  20. Isawa K, Hojo K, Yoda N, Kamiyama T, Makino S, Saito M, Sugano H, Mizoguchi C, Kurama S, Shibasaki M, Endo N, Sato Y. 2002. Isolation and identification of a new bifidogenic growth stimulator produced by Propionibacterium freudenreichii ET-3. Biosci Biotechnol Biochem 66: 679-681 https://doi.org/10.1271/bbb.66.679
  21. Furuichi K, Amano A, Katakura Y, Ninomiya K, Shioya S. 2006. Optimal aerobic cultivation method for 1,4-dihydroxy- 2-naphthoic acid production by Propionibacterium freudenreichii ET-3. J Biosci Bioeng 102: 198-205 https://doi.org/10.1263/jbb.102.198
  22. Furuichi K, Katakura Y, Ninomiya K, Shioya S. 2007. Enhancement of 1,4-dihydroxy-2-naphthoic acid production by Propionibacterium freudenreichii ET-3 fedbatch culture. Appl Environ Microbiol 73: 3137-3143 https://doi.org/10.1128/AEM.01307-06

Cited by

  1. Comparison of Bifidogenic Growth Stimulation Activities of Fermented Whey Prototypes vol.18, pp.4, 2013, https://doi.org/10.3746/pnf.2013.18.4.292
  2. Construction of a Recombinant Leuconostoc mesenteroides CJNU 0147 Producing 1,4-Dihydroxy-2-Naphthoic Acid, a Bifidogenic Growth Factor vol.35, pp.6, 2015, https://doi.org/10.5851/kosfa.2015.35.6.867
  3. Construction of bioluminescent Lactobacillus casei CJNU 0588 for murine whole body imaging vol.24, pp.2, 2015, https://doi.org/10.1007/s10068-015-0077-0
  4. Leuconostoc mesenteroides CJNU 0147 and Lactobacillus casei CJNU 0588 Improve Growth of a Bifidobacterium lactis Strain in Co-cultures vol.16, pp.4, 2011, https://doi.org/10.3746/jfn.2011.16.4.386
  5. Optimal production of fermented whey presenting bifidogenic growth stimulator activity vol.20, pp.5, 2011, https://doi.org/10.1007/s10068-011-0200-9