Бидний тухай
Багш ажилтан
The objective of this study was to isolate lactic acid bacteria from traditional fermented milk that can be used in probiotic products. In Mongolia, milk and dairy products have been used since ancient times, and milk products have high effects and beneficial properties on the human body. In particular, fermented mare’s milk contains a large number of probiotic bacteria, which have positive effects such as regulating digestion, improving nutrient absorption, supporting the immune system, and also used for traditional treatment of tuberculosis in Mongolia. Currently, probiotic powder products of lactic acid bacteria in sticks produced in Japan, Korea, Turkey, Spain, Russia, and China are trading in the Mongolian market. Korean products of lactic acid bacteria are trading for 71.53% of the total market. In this study, 28 fermented samples from 5 provinces were collected, and 9 pure cultures with tolerance in gastric acid juice were isolated from total strains. The isolated strains were identified as Lacticaseibacillus casei, and Lacticaseibacillus rhamnosus in the API 50 CHL kit and 16S rDNA analysis (99.9% of homology). L. casei and L. rhamnosus were hydrolyzed D-lactose, D-glucose, D-fructose, and D-mannose. Also, L. casei, L. rhamnosus, and L. paracasei showed high enzyme activities for leucine arylamidase, valine arylamidase, β-galactosidase, and α-glucosidase on using API ZYM kit. All isolated lactic acid bacteria have high against activity E. Coli and Salmonella typhimurium.
Сүүлийн жилүүдэд хүний биеийн хэвийн микрофлор (gut microbiota)-ийн алдагдал нь таргалалт, чихрийн шижин, архаг ядаргаа, хоол боловсруулах эрхтний өвчлөл, үтрээний болон шулуун гэдэсний халдвар, батга, псироз гэх мэт арьсны тууралт болон үе мөчний үрэвсэл гэх мэт олон төрлийн өвчний суурь болж буйг судалгаагаар баталсаар байна. Энэ нь хүний хоол тэжээлийн нэр төрөл, тэжээллэг байдал, физиологийн болон бодисын солилцооны идэвх, эмийн хэрэглээтэй шууд холбоотой. Манай улсын хувьд Үндэсний статистикийн хорооны эрүүл мэндийн тайланд хүн амын дундах хоол боловсруулах эрхтэн, зүрх судасны өвчлөлүүд 2011 онтой харьцуулахад 2021 оны байдлаар 20%-иар өссөн тухай мэдээллэжээ. Мөн хүн амын дундах амьсгалын замын өвчлөл улирлаас хамааран нэмэгдэхтэй холбоотой эмийн хэрэглээ өсдөг. Иймд хүний биеийн бодис, энергийн солилцооны алдагдлаас хамгаалахын тулд микрофлорын бүрдлийг бууруулахгүй байх, пробиотик агуулсан функциональ хүнс хэрэглэх шаардлагатай. Харин нүүдэлч Монголчуудын уламжлалт сүү цагаан идээ нь олон төрлийн ашигтай бактериуд болон тэдгээрийн бодисын солилцооны дүнд үүссэн метаболитуудыг агуулдаг функциональ хүнс бөгөөд МУИС-ийн Биологийн тэнхимд 1960-аад оноос уламжлалт сүүн бүтээгдэхүүн, эсгэлэн цагаан идээний химийн бүрдэл, микроорганизмын бүрэлдэхүүнийг судалж эхэлсэн. 60 гаруй жилийн хугацаанд 5 хошуу малын сүүний химийн найрлага, бүрэлдэхүүн, сүүний гидролизоор үүсэх биологийн идэвхт пептидийн эмчилгээний шинж чанарыг судлах, айраг, тараг, хоормог болон бусад сүүн бүтээгдэхүүнүүдээс сүүн хүчлийн бактери, дрожжийн цэвэр өсгөврүүдийг ялган үндэсний өсгөврийн сан бүрдүүлэх, СХБ-иудын бодисын солилцооны бүтээгдэхүүн болох устөрөгчийн хэт исэл, бактериоцин зэрэг бусад микробуудын өсөлтийг дарангуйлдаг нэгдлүүд, антиоксидант идэвхт, цусны даралтыг бууруулах, холестеролын хэмжээг бууруулах идэвхтэй нэгдлүүдийг судалж байна. Одоогийн байдлаар уламжлалт эсгэлэн сүүн бүтээгдэхүүнүүдээс 500 орчим СХБ-ийн цэвэр өсгөврийг ялгаж, биологийн идэвхийг тогтоогоод байгаагаас айрагнаас ялгасан Enterococcus durans A11-5 өсгөврөөс 2 төрлийн энтероцин, Lac tobacillus diolivorans өсгөврөөс 2 төрлийн бактерийн эсрэг идэвхтэй пептидүүдийг ялгасан. Мөн L. plantarum (C4-3), L. paracasei (O1323), L. fermentum BM-325, L. hel veticus N522, L. helveticus N222, L. paracasei (DU-8), L. lactis T-8, L. paracasei A-4, L. paracasei A-8 зэрэг өсгөврүүд уураг задлах, антиоксидант, АТХЭ-ийг саатуулах нөлөөг тодорхойлоод байна. Үүнээс гадна L.paracasei Х-1, L.paracasei Х-17, L.fer mentum 325 өсгөврүүдийн таргалалт эсрэг идэвхийг C57BL/6j шугаман хулганад туршилтын загвар үүсгэн судлахад биеийн жин бууруулах, цусан дахь глюкоз, өөх тосны хэмжээг тогтворжуулах нөлөөтэйг тогтоож, симбиотик үйлчилгээтэй шар буурцгийн ундаа хийх технологийг боловсруулаад байна. Түлхүүр үгс: биофункциональ хүнс, биологийн идэвхт сүүн хүчлийн бактери
A probiotics bacterium, such as lactic acid bacteria and bacillus sp are capable of hydrolyzing non-digestible saccharides, such as melibiose, raffinose, and stachyose, found in soy meal components. Strains S252 were hydrolyzed 26 types of saccharides and produced 11 types of enzymes, these were checked API 50CHB and API ZYM kit, specially β-galactosidase and α-glucosidase activity was high. Strains S254 were hydrolyzed 28 types of saccharides and produced 9 types of enzymes. The isolated strain S252 and S254 was identified as Weismannia coagulans by 16S rDNA analysis (99.81% and 99.72% of homology, respectively), and named as Weismannia coagulans S252 and Weismannia coagulans S254, previously known as Bacillus coagulans and before that as Lactobacillus sporogenes. Also revealed the biochemical properties of fermented soybean meal during 48 hours incubation and strains S252 and S254 was hydrolyzed anti nutritional compound, such as stachyose, raffinose and melibiose. After incubation 48h using strain S252, amount of stachyose, raffinose and melibiose was decreased from 17.23mg/g, 16.02mg/g, 23.07mg/g to 1.93mg/g, 5.96mg/g, 1.97mg/g, respectively. In the case of strain S252, amount of stachyose, raffinose and melibiose was decreased from 17.23mg/g, 16.02mg/g, 23.07mg/g to 1.20mg/g, 11.51mg/g, 4.64mg/g, respectively. At 24 hours fermentation, the viable cell count of strain S252 was highest 1.25x109. Viable cell count of strain S254 was increased rapidly from 1.89x106 to 2.23x109 than strain S252. These results suggest that fermented soybean meal by strain S252 and S254 has a hydrolyzing activity anti-nutritional soy meal component and could be utilized in feed manufacturing.
Abstract As a byproduct obtained from cheese manufacture, whey protein was developed as a functional food that contains multi-functional proteins. In this study, the biochemical activity of fermented milk prepared by fortifying whey protein with excellent physiological activity was investigated. Immunoglobulin (IgG) content was higher in 10% fortified whey protein fermented milk than in the control. The viable cell counts were 20% higher in the fermented milk with 10% fortified whey protein than in the control group. The antibacterial effect of 10% fortified whey protein fermented milk compared to the control group was shown to be effective against four pathogenic microorganisms, Escherichia coli (KCTC1039), Pseudomonas aeruginosa 530, Salmonela Typhimurium (KCTC3216), and Staphylococcus aureus (KCTC1621). The antioxidant effect by 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activities wasincreased two-fold in 10% fortified whey protein fermented milk compared to the control. The 10% fortified whey protein fermented milk inhibited the expression of the inflammatory cytokines (interleukin [IL]-6, tumor necrosis factor [TNF]-α, and induced nitric oxide synthase [iNOS]) in a concentration-dependent manner. In a piglets feeding test, the weight gain with 10% fortified whey protein fermented milk was increased by 18% compared to the control group, and no diarrhea symptoms appeared. Our results clearly demonstrated that 10% fortified whey protein fermented milk could be a useful functional ingredient for improving health.
Fermentation characteristics of fermented milk with the addition of Korean traditional medicinal plants, Lycium chinense Mill, red ginseng extract, and rice powder, were investigated. The pH of the control group and the treated groups [rice powder 4%, rice powder 4% + Lycium chinense Mill 2% + red ginseng extract 1% (A), and rice powder 4% + Lycium chinense Mill 5% + red ginseng extract 1% (B)] decreased similarly, declining to 4.6 or less after 12 hours of fermentation. After four hours of fermentation, the number of lactic acid bacteria in the control group was 7.2 × 108 CFU·mL-1 and that of the treated group A was 1.1 × 109 CFU·mL-1, the highest among the experimental groups. After 48 h of fermentation, the viscosity of the control group was 1,066.67 cP, and that of the treated group B was 1,293.34 cP, and the viscosity increased as the additive content increased. As for sugar components, lactose, galactose, and glucose as well as trace amount of fructose were confirmed in the treated groups. At 48 h of fermentation, the organic acid components of oxalic acid, malic acid, an unknown acid, lactic acid, acetic acid, and isobutyric acid in the treated group B were higher than those of the other group. Total phenol and flavonoid quantity increased in proportion to fermentation time and the amount of additives. In the sensory evaluation, the overall preference was lower as the additive was increased. The storage evaluation for 15 days in the control group and the treatment groups was normal in all analysis items.
Extracts of the Korean traditional medicinal plants Lycium chinense Mill, and red ginseng are known to afford excellent anti-diabetic, antibacterial, immune regulation, anti-inflammatory, and anti-aging effects. In this study these biologically active ingredients were added to yogurt to develop functional fermented milk. The antioxidant activity increased in proportion to the fermentation time and the amount of ingredients added. The angiotensin-I converting enzyme (ACE) inhibitory activity was as high as 79.70% in the 5% Lycium chinense Mill compared to 63.03% in control. Yogurt with 5% Lycium chinense Mill had tyrosinase inactivation activity of 48.49%, while the control yogurt had a corresponding activity of 10.55%. The expression levels of tumor necrosis factor (TNF)-α and interleukin (IL)-6 in yogurt with Lycium chinense Mill 5% were found to be inhibited compared to the control, which confirmed the anti-inflammatory effect of Lycium chinense Mill. There was no difference in the expression of IL-1β between the control and treated groups. With respect to the antibacterial effect on Pseudomonas aeruginosa, Salmonella typhimurium, and Listeria monocytogenes, there was no significant difference between the control and the yogurt supplemented with rice powder and A (2% Lycium chinese Mill. extract + 4% rice powder + 1% red ginseng extract), whereas B (5% Lycium chinese Mill. extract + 4% rice powder + 1% red ginseng extract) had the highest antibacterial effect.
