Isolation of the Putative Biosynthetic Gene Cluster of 1-Deoxynojirimycin by Bacillus amyloliquefaciens 140N,Its Production and Application to the Fermentation of Soybean Paste

α-Tocotrienol (α-T3) has been suggested to protect cellular membranes against free radical damage. This study was done to estimate the effect of α-T3 on free radical-induced impairment of erythrocyte deformability by comparing it to α-tocopherol (α-T). An erythrocyte suspension containing 2,2′-azobis (2-amidinopropane) dihydrochloride (AAPH) was forced to flow through microchannels with an equivalent diameter of 7 μm for measuring erythrocyte deformability. A higher concentration of AAPH caused a marked decrease in erythrocyte deformability with concomitant increase of membranous lipid peroxidation. Treatment of erythrocytes with α-T or α-T3 suppressed the impairment of erythrocyte deformability as well as membranous lipid peroxidation and they also increased erythrocyte deformability even in the absence of AAPH. In these cases, the protecting effect of α-T3 was significantly higher than that of α-T. We emphasize that higher incorporating activity of α-T3 into erythrocyte membranes seems to be the most important reason for higher protection against erythrocyte oxidation and impairment its deformability.     

Cha-Koji,comprising green tea leaves fermented with Aspergillus luchuensis var kawachii kitahara,increases regulatory T cell production in mice and humans

Green tea leaves fermented with Aspergillus luchuensis var kawachii kitahara (Cha-Koji) are a health food containing live A. luchuensis. In this study, we examined the effects of Cha-Koji on the immune system and the enteric environment. First, we designed a clinical trial; after ingesting Cha-Koji daily for 28 days, blood parameters and the fecal composition of the participants were analyzed. Similarly, mice were administered (oral administration) with Cha-Koji suspension or its vehicle for 14 days. Thereafter, both humans and mice were examined by analyzing their immune cell phenotypes and intestinal microbiota. Regulatory T cell (Treg) numbers were significantly increased after administering Cha-Koji. An increase of Clostridium subcluster XIVa, that were known to be rich in butyrate-producing bacterium, was observed in human feces, but not in mice. These results suggest that Cha-Koji has the ability to increase Treg production in both humans and mice, irrespective of the presence of enteric butyrate.     

Identification and characterization of yeast isolated from indonesian fermented food

Yeast strains with amylolytic activity were isolated from cassavatapé and its precursor,ragi. they were divided into two groups based on their characteristics: group 1, possessing high amylolytic activity and low ethanol yield; and group 2, possessing low amylolytic activity and high ethanol yield. The major strains of the group 1 were identified asEndomyces fibuliger, and those of group 2 were identified asPichia anomala. Based on 18S rDNA analysis, an isolate fromragi that had a high amylolytic activity was thought to be an undescribed species that was related to the basidiomycetous genera.     

Enhancing effects of food components on the production of interferon β from animal cells suppressed by stress hormones

In today's 'modern' society, no one can escape from the stresses of daily life. Stress stimulates the secretion of stress hormones (e.g. cortisol or noradrenaline) which generally suppress the immune response system, thus rendering the body vulnerable to infectious diseases and cancer. Therefore finding anti-stress food components, which diminish and/or inhibit the stress related suppression of the immune response system would be helpful in maintaining and promoting the health of the human population. Here we established a screening system for anti-stress substances using the cultured human cell line MG-63. The production of interferon- (IFN-) by MG-63 cells super-induced by Poly (I): Poly (C) was shown to decrease in a dose dependent manner upon the addition of 0.01–10 g/ml of cortisol or noradrenaline (NA). 1,2–Diacylglycerol (DG) was demonstrated to abrogate this suppression. Lipid from the fermented milk, kefir, also inhibited the influence of cortisol. Kefiran, a polysaccharide secreted from L. kafiranofasiens GKL-28 diminished the cortisol or NA influenced IFN- production. But phosphatidylcholine had no significant effect in this system. These results suggest that DG, lipids from kefir and kefiran may be equated as anti-stress food component.Abbreviations DG – diacylglycerol; IFN- – interferon-; NA – noradrenaline; PC – phosphatidylcholine; Poly (I):Poly (C) – polyinosinic polycytidylic acid.     

Effect of fermented oatmeal soup on the cholesterol level and theLactobacillus colonization of rat intestinal mucosa

Rats were fed with freeze-dried oatmeal soup fermented by six differentLactobacillus strains from rat and man; the formula is intended for enteral feeding. The serum cholesterol levels after 10 d were lower for rats eating oatmeal as compared to a commercial product, Biosorb Sond. Colonizing ability of the administered strains were evaluatedin vivo. OnlyLactobacillus reuteri R21c were able to, effectively, colonizing the mucosa; it represented about 30% of theLactobacillus population 24 d after termination of the administration.L. reuteri R21c was easily recognized by the ability to produce a yellow pigment on agar plates. The identity was confirmed by carbohydrate fermentations (API 50CH), plasmid pattern and endonuclease restriction analysis of the chromosomal DNA.     

Modelling time to growth of Escherichia coli as a function of water activity and undissociated lactic acid

Aims: To model the effect of water activity (a_w) and concentration of undissociated lactic acid (HLac) on the time to growth (TTG) and the growth/no growth boundary of acid‐adapted generic Escherichia coli, used as model organisms for Shiga toxin‐producing E. coli (STEC). Methods and Results: For each of two E. coli strains, the TTG in brain heart infusion broth at 27°C was estimated at 30 combinations of a_w (range 0·945–0·995) and concentration of HLac (range 0–6·9 mol m^?3) by using an automated turbidity reader. Survival analysis was used to develop a model predicting the TTG and the growth/no growth boundary. Conclusions: The present model can be used to predict the TTG and to indicate the growth/no growth boundary of acid‐adapted E. coli strains as a function of a_w and concentration of HLac. Significance and Impact of the Study: Fermented food products have been implicated as sources of STEC in several outbreaks. The study results are relevant for modelling of growth of STEC in fermented food and can be used in microbiological risk assessments or in the design and validation of food‐production processes.     

Classification of Fermented Soymilk during Fermentation by 1H NMR Coupled with Principal Component Analysis and Elucidation of Free-Radical Scavenging Activities

Changes in metabolites in fermented soymilk prepared with selected Bifidobacterium and Streptococci strains were analyzed using a ¹H-NMR-based metabolomic technique. Principal components analysis (PCA) allowed the clear separation of 50% methanol extracts from fermented soymilk with different fermentation times by combining principal components PC1 and PC3, which accounted for 55.1% of the total variance. Loading plot analysis was performed to select major compounds contributing to the separation, and the relative levels of selected metabolites were determined. In addition, the free-radical scavenging activities of each sample were investigated, and the underlying mechanisms were elucidated by determining the total phenolics and total flavonoids contents of each sample. The present study suggests the usefulness of combining ¹H-NMR with PCA in discriminating fermented soymilk samples with different fermentation times, and elucidates of the factors affecting free-radical scavenging activities of fermented soymilk.     

Probiotic properties of yeasts in traditional fermented foods and beverages

The interest in potentiality and functionality of probiotic yeasts from fermented foods has increased drastically over the years. In many fermented foods and beverages, lactic acid bacteria and yeasts exist synergistically by stimulating their growth and survival. Probiotic strains of lactic acid bacteria are more widely studied than potential probiotic yeasts. Saccharomyces cerevisiae variety boulardii is the only commercialized probiotic yeast, which are extensively studied. This review article provides information on the presence of potential probiotic yeasts in some traditional fermented foods and beverages.     

“Ethno-microbiology” of ethnic Indian fermented foods and alcoholic beverages

The concept of “ethno-microbiology” is to understand the indigenous knowledge of the Indian people for production of culturally and organoleptically acceptable fermented foods by natural fermentation. About 1000 types of common, uncommon, rare, exotic and artisan fermented foods and beverages are prepared and consumed in different geographical regions by multi-ethnic communities in India. Indian fermented foods are mostly acidic and some are alkaline, along with various types of alcoholic beverages. A colossal diversity of microorganisms comprising bacteria mostly belongs to phylum Firmicutes, filamentous moulds and enzyme- and alcohol-producing yeasts under phyla Ascomycota and Mucoromycota, and few bacteriophages and archaea have been reported from Indian fermented foods. Some microorganisms associated with fermented foods have functionalities and health promoting benefits. “Ethno-microbiology” of ethnic Indian people has exhibited the proper utilisation of substrates either singly or in combination such as fermented cereal-legume mixture (idli, dosa and dhokla) in South and West India, sticky fermented soybean food (kinema and related foods), fermented perishable leafy vegetable (gundruk and related foods), fermented bamboo shoots (soibum and related foods) and fermented fish (ngari and others) in North East India, and fermented meat and sausage-like products in the Indian Himalayas, fermented coconut beverage (toddy) in coastal regions, and various types of naturally fermented milk products (dahi and related products) in different regions of India. This review has also highlighted the “ethno-microbiology” knowledge of the people involving the consortia of essential microorganisms in traditionally prepared amylolytic starters for production of cereal-based alcoholic beverages. The novelty of this review is the interpretation of ethno-microbiological knowledge innovated by ethnic Indian people on the use of beneficial microorganisms for food fermentation to obtain the desired fermented food products for consumption.