Production of Functional Buttermilk and Soymilk Using Pediococcus acidilactici BD16 (alaD+)

Functional foods or drinks prepared using lactic acid bacteria (LAB) have recently gained considerable attention because they can offer additional nutritional and health benefits. The present study aimed to develop functional drinks by the fermentation of buttermilk and soymilk preparations using the Pediococcus acidilactici BD16 (alaD⁺) strain expressing the L-alanine dehydrogenase enzyme. LAB fermentation was carried out for 24 h and its impact on the physicochemical and quality attributes of the fermented drinks was evaluated. Levels of total antioxidants, phenolics, flavonoids, and especially L-alanine enhanced significantly after LAB fermentation. Further, GC-MS-based metabolomic fingerprinting was performed to identify the presence of bioactive metabolites such as 1,2-benzenedicarboxylic acid, 1-dodecene, 2-aminononadecane, 3-octadecene, 4-octen-3-one, acetic acid, azanonane, benzaldehyde, benzoic acid, chloroacetic acid, colchicine, heptadecanenitrile, hexadecanal, quercetin, and triacontane, which could be accountable for the improvement of organoleptic attributes and health benefits of the drinks. Meanwhile, the levels of certain undesirable metabolites such as 1-pentadecene, 2-bromopropionic acid, 8-heptadecene, formic acid, and propionic acid, which impart bitterness, rancidity, and unpleasant odor to the fermented drinks, were reduced considerably after LAB fermentation. This study is probably the first of its kind that highlights the application of P. acidilactici BD16 (alaD⁺) as a starter culture candidate for the production of functional buttermilk and soymilk.     

The Use of Unique,Environmental Lactic Acid Bacteria Strains in the Traditional Production of Organic Cheeses from Unpasteurized Cow’s Milk

The aim of this study was to use local LAB cultures for the production of organic acid-rennet cheeses from unpasteurized cow’s milk. Under industrial conditions, three types of cheese were produced, i.e., traditionally with acid whey (AW), with starter culture L. brevis B1, or with starter culture L. plantarum Os2. Strains were previously isolated from traditional Polish cheeses. Chemical composition, physico-chemical, microbiological, and sensory studies during 2 months of storage were carried out. As a result of this research, it was found that the basic composition was typical for semi-hard, partially skimmed cheeses. Mainly saturated fatty acids were detected. The cheeses were rich in omega-3, -6, and -9 fatty acids and conjugated linoleic acid (CLA), and were characterized by good lipid quality indices (LQI). All of the cheeses were characterized by a high number of lactic acid bacteria, with Enterobacteriaceae, yeast, molds, and staphylococci contaminants, which is typical microbiota for unpasteurized milk products. Water activity, pH, and total acidity were typical. A lower oxidation-reduction potential (ORP) of cheeses with the addition of strains and stability of the products during storage were observed. The B1 and Os2 cheeses were lighter, less yellow, had a more intense milk and creamy aroma, were softer, moister, and more elastic than AW cheese. The research results indicate the possibility of using environmental LAB strains in the production of high-quality acid-rennet cheeses, but special attention should be paid to the production process due to the microbiological quality of the cheeses.     

Over-Expression of a Proline Specific Aminopeptidase from Aspergillus oryzae JN-412 and Its Application in Collagen Degradation

A strain that exhibited intracellular proline-specific aminopeptidase (PAP) activity was isolated from soy sauce koji and identified as Aspergillus oryzae JN-412. The gene coding PAP was cloned and efficiently expressed in Escherichia coli BL21 in a biologically active form. The highest specific activity reached 52.28 U mg^?1 at optimum cultivation conditions. The recombinant enzyme was purified 3.3-fold to homogeneity with a recovery of 36.7 % from cell-free extract using Ni-affinity column chromatography. It appeared as a single protein band on SDS-PAGE with molecular mass of approximately 50 kDa. The purified enzyme exhibited the highest activity at 60 °C and pH 7.5. The enzyme activity was inhibited by PMSF and ions like Zn²⁺ and Cu²⁺. DTT, β-mercaptoethanol, EDTA, and ions like Co²⁺, Mg²⁺, Mn²⁺, and Ca²⁺ had no influence on enzyme activity, whereas Ni²⁺ enhanced the enzyme activity. By using collagen as a substrate, the purified recombinant prolyl aminopeptidase contributed to the hydrolysis of collagen when used in combination with neutral protease, and free amino acids in collagen hydrolysates was significantly increased.     

A Lactic Acid Bacteria Consortium Impacted the Content of Casein-Derived Biopeptides in Dried Fresh Cheese

This study aimed to define a consortium of lactic acid bacteria (LAB) that will bring added value to dried fresh cheese through specific probiotic properties and the synthesis of bioactive peptides (biopeptides). The designed LAB consortium consisted of three Lactobacillus strains: S-layer carrying Levilactobacillus brevis D6, exopolysaccharides producing Limosilactobacillus fermentum D12 and plantaricin expressing Lactiplantibacillus plantarum D13, and one Enterococcus strain, Enterococcus faecium ZGZA7-10. Chosen autochthonous LAB strains exhibited efficient adherence to the Caco-2 cell line and impacted faecal microbiota biodiversity. The cheese produced by the LAB consortium showed better physicochemical, textural and sensory properties than the cheese produced by a commercial starter culture. Liquid chromatography coupled with matrix-assisted laser desorption/ionization-time of flight tandem mass spectrometry (LC-MALDI-TOF/TOF) showed the presence of 18 specific biopeptides in dried fresh cheeses. Their identification and relative quantification was confirmed by liquid chromatography-tandem mass spectrometry (LC-MS/MS) using multiple reaction monitoring (MRM). The results also showed that their synthesis resulted mainly from β-casein and also α-S1 casein degradation by proteolytic activities of the LAB consortium. The designed LAB consortium enhanced the functional value of the final product through impact on biopeptide concentrations and specific probiotic properties.     

Tuning the reactivity of mononuclear nonheme manganese(iv)-oxo complexes by triflic acid

Triflic acid (HOTf)-bound nonheme Mn(iv)-oxo complexes, [(L)Mn^IV(O)]²⁺–(HOTf)₂ (L = N4Py and Bn-TPEN; N4Py = N,N-bis(2-pyridylmethyl)-N-bis(2-pyridyl)methylamine and Bn-TPEN = N-benzyl-N,N′,N′-tris(2-pyridylmethyl)ethane-1,2-diamine), were synthesized by adding HOTf to the solutions of the [(L)Mn^IV(O)]²⁺ complexes and were characterized by various spectroscopies. The one-electron reduction potentials of the Mn^IV(O) complexes exhibited a significant positive shift upon binding of HOTf. The driving force dependences of electron transfer (ET) from electron donors to the Mn^IV(O) and Mn^IV(O)–(HOTf)₂ complexes were examined and evaluated in light of the Marcus theory of ET to determine the reorganization energies of ET. The smaller reorganization energies and much more positive reduction potentials of the [(L)Mn^IV(O)]²⁺–(HOTf)₂ complexes resulted in greatly enhanced oxidation capacity towards one-electron reductants and para-X-substituted-thioanisoles. The reactivities of the Mn(iv)-oxo complexes were markedly enhanced by binding of HOTf, such as a 6.4 × 10⁵-fold increase in the oxygen atom transfer (OAT) reaction (i.e., sulfoxidation). Such a remarkable acceleration in the OAT reaction results from the enhancement of ET from para-X-substituted-thioanisoles to the Mn^IV(O) complexes as revealed by the unified ET driving force dependence of the rate constants of OAT and ET reactions of [(L)Mn^IV(O)]²⁺–(HOTf)₂. In contrast, deceleration was observed in the rate of H-atom transfer (HAT) reaction of [(L)Mn^IV(O)]²⁺–(HOTf)₂ complexes with 1,4-cyclohexadiene as compared with those of the [(L)Mn^IV(O)]²⁺ complexes. Thus, the binding of two HOTf molecules to the Mn^IV(O) moiety resulted in remarkable acceleration of the ET rate when the ET is thermodynamically feasible. When the ET reaction is highly endergonic, the rate of the HAT reaction is decelerated due to the steric effect of the counter anion of HOTf.     

Expression,Purification, and Characterization of NADP+-Dependent Malic Enzyme from the Oleaginous Fungus Mortierella Alpina

Malic enzymes are a class of oxidative decarboxylases that catalyze the oxidative decarboxylation of malate to pyruvate and carbon dioxide, with concomitant reduction of NAD(P)⁺ to NAD(P)H. The NADP⁺-dependent malic enzyme in oleaginous fungi plays a key role in fatty acid biosynthesis. In this study, the malic enzyme-encoding complementary DNA (cDNA) (malE1) from the oleaginous fungus Mortierella alpina was cloned and expressed in Escherichia coli BL21 (DE3). The recombinant protein (MaME) was purified using Ni-NTA affinity chromatography. The purified enzyme used NADP⁺ as the cofactor. The K _m values for l-malate and NADP⁺ were 2.19?±?0.01 and 0.38?±?0.02 mM, respectively, while the V _max values were 147?±?2 and 302?±?14 U/mg, respectively, at the optimal condition of pH 7.5 and 33 °C. MaME is active in the presence of Mn²⁺, Mg²⁺, Co²⁺, Ni²⁺, and low concentrations of Zn²⁺ rather than Ca²⁺, Cu²⁺, or high concentrations of Zn²⁺. Oxaloacetic acid and glyoxylate inhibited the MaME activity by competing with malate, and their K _i values were 0.08 and 0.6 mM, respectively.     

Evaluation of Metal Ions and Surfactants Effect on Cell Growth and Exopolysaccharide Production in Two-Stage Submerged Culture of Cordyceps militaris

During the two-stage submerged fermentation of medicinal mushroom Cordyceps militaris, it was found that K⁺, Ca²⁺, Mg²⁺, and Mn²⁺ were favorable to the mycelial growth. The EPS production reached the highest levels in the media containing Mg²⁺ and Mn²⁺. However, Ca²⁺ and K⁺ almost failed to increase significantly exopolysaccharides (EPS) production. Sodium dodecyl sulfate (SDS) significantly enhanced EPS production compared with that of without adding SDS when SDS was added on static culture stage of two-stage cultivation process. The presence of Tween 80 in the medium not only simulated mycelial growth but also increased EPS production. By response surface methods (RSM), EPS production reached its peak value of 3.28?g/L under optimal combination of 27.6?mM Mg²⁺, 11.1?mM Mn²⁺, and 0.05?mM SDS, which was 3.76-fold compared with that of without metal ion and surfactant. The results obtained were useful in better understanding the regulation for efficient production of EPS of C. militaris in the two-stage submerged culture.     

Using amino acids for the chromatofocusing of metal ions on silica with bonded tetraethylenepentamine groups

Amino acid-based eluents are used for the chromatofocusing of metal ions on Tetren-SiO₂ chelating sorbent (silica with bonded tetraethylenepentamine groups) for the first time. The smoothest quasilinear pH gradients form for eluents based on glutamic and aspartic acids. The separation of Mn²⁺, Cr³⁺, Co²⁺, Ni²⁺, and Cu²⁺ is achieved.     

Variation of the composition and properties of lithium manganese oxide spinel in lithiation-delithiation cycles

The behavior of the variable-composition spinel Li_{1 + x} Mn_{2 ? x} O₄ is examined in repeated cycles consisting of lithiation in 0.2 M LiOH and delithiation in 0.3 M HNO₃. For 0 < x < 0.33, delithiation is accompanied by the redox reaction 2Mn³⁺ → Mn⁴⁺ + Mn²⁺ and Li⁺ ? H⁺ ion exchange. The spinel undergoes partial conversion into λ-□MnO₂. Vacancies (□) build up at the 8a sites of the spinel structure. Mn²⁺ ions pass into the solution, and, accordingly, the spinel dissolves. Lithiation is accompanied by the redox reaction 4Mn⁴⁺ → 3Mn³⁺ + Mn⁷⁺ and ion exchange, and the proportion of vacancies □ at the 8a sites of the spinel structure decreases. The spinel undergoes partial dissolution because of Mn²⁺ and MnO _? ⁴ ions passing into the solution. The Li⁺ selectivity of the spinel is the property of the crystallite core. The crystallite surface is capable of sorbing Na⁺ ions.     

Recycling of NADP+ using immobilizedE. coli and glucose-6-phosphate dehydrogenase

Recycling of NADP⁺ using immobilized wholeEscherichia coli cells as source of respiratory chain, glucose-6-phosphate, and soluble yeast glucose-6-phosphate dehydrogenase (1.1.1.49) is described. NADP⁺ was recycled more than 10-fold. We demonstrated NADPH respiration at pH 5.8 inE. coli membrane vesicles. The respiratory chain was involved most probably in NADPH oxidation.

1. The respiratory activity is localized at the level of the inner bacterial membrane. The active site for NADPH facing the cytoplasm.
2. NADPH respiration is inhibited by 10 mM cyanide, similar to the conditions of inhibition of NADH respiration.
3. NADPH dehydrogenase activity seems to be the limiting step of the respiratory chain:K _M for NADPH respiration and NADPH dehydrogenase activity are similar. The pH optima for these two activities are also comparable (around pH 5.8). Furthermore, the following properties are rather in favor of a common NADH dehydrogenase and NADPH dehydrogenase activity (1.6.99.2).

o| li](1)|At saturating concentrations of NADH and NADPH, neither respiration nor dehydrogenase activities were additive. li](2)|Similar heat inactivation kinetics were observed for NADH and NADPH dehydrogenase-activity. Protection against heat inactivation was obtained for the two activities with NAD⁺, NADP⁺, NADH, and NADPH. All these results suggested the possibility of recycling of NADP⁺ under similar conditions to those previously described for NAD⁺ (Burstein et al., 1981). It becomes thus possible to use various NAD⁺ and NADP⁺-dependent dehydrogenases in enzyme technology.     

A new 2D Mn(II) coordination polymer constructed from carboxylate and N-donor coligand: Synthesis,structure, and magnetism

A new complexes, namely, {[Mn₂(L)₂(Bipy)₂] · H₂O} _n (I) (H₂L = diphenic acid, Bipy = 4,4′-bipyridine) has been synthesized and structurally characterized by single-crystal diffraction analysis. In I, the two syn, anti-carboxylate groups in L bridge Mn(II) forming a one-dimensional chain, which is further connected by Bipy into 2D double layer. Magnetic study reveals the overall antiferromagnetic interaction between neighboring Mn²⁺ ions in compound I.     

Mn2+ alters peroxidase profiles and lignin degradation by the white-rot fungus Pleurotus ostreatus under different nutritional and growth conditions

The white-rot fungus Pleurotus ostreatus produces two types of extracellular peroxidases: manganese-dependent peroxidase (MnP) and versatile peroxidase (VP). The effect of Mn²⁺ on fungal growth, peroxidase activity profiles, and lignin degradation by P. ostreatus was studied in liquid culture and under solid-state fermentation conditions on perlite, the latter resembling the natural growth conditions of this fungus. The fungus was grown in either a defined asparagine-containing basidiomycete selective medium (BSM) or in a rich peptone medium (PM). Biomass production, as determined by respiration experiments in solid-state fermentation and liquid cultures and fungal growth on Petri dishes, was higher in the PM than in the BSM. Mn²⁺ affected biomass production only in the PM on Petri dishes. In the nonamended PM, high levels of MnP and VP activity were detected relative to the nonamended BSM. Nevertheless, a higher rate of ¹⁴C-lignin mineralization was measured in the Mn²⁺-amended BSM, as determined during the course of 47 d of fermentation. Mn²⁺ amendment of the PM increased mineralization rate to that obtained in the Mn²⁺-amended BSM. The enzyme activity profiles of MnP and VP were studied in the BSM using anion-exchange chromatography. In the nonamended BSM, only minute levels of MnP and VP were detected. On Mn²⁺ amendment, two MnP isoenzymes (B1 and B2) appeared. Isoenzyme B2 was purified and showed 100% identity with the MnP isoenzyme purified in our previous study from PM-solid-state fermentation (P6). P6 was found to be the dominant isoenzyme in terms of activity level and gene expression compared with the VP isoenzymes. Based on these results, we concluded that Mn²⁺ plays a key role in lignin degradation under different nutritional and growth conditions, since it is required for the production of MnP in P. ostreatus.     

A combined diffraction and dielectric properties investigation of Ba3MnNb2O9 complex perovskites

A combined synthesis, diffraction and dielectric properties investigation of the dependence (and effect) of Mn²⁺/Nb⁵⁺ ordering in Ba₃MnNb₂O₉ (BMN) upon annealing atmosphere and processing conditions has been carried out. Annealing in different atmospheres was not found to significantly alter either nominal stoichiometry or structure type. The obtained structure type (disordered metrically cubic or ordered trigonal) as well as the measured electrical properties (in particular, the dielectric loss) were, however, found to be sensitive to the synthesis route. Samples obtained via solid-state reaction were found to be predominantly of 1:2 Mn²⁺/Nb⁵⁺ ordered, trigonal structure type whereas samples obtained via an aqueous solution route were found to be of a Mn²⁺/Nb⁵⁺ ‘disordered’, metrically cubic structure type. All solid-state synthesized samples showed reasonable dielectric properties. The microwave dielectric constant and dielectric quality factor, Q, at 8 GHz of an as-synthesized BMN sample were 38 and 100, respectively. By contrast, the dielectric loss of the metrically cubic, Mn²⁺/Nb⁵⁺ ‘disordered’ samples obtained via an aqueous solution synthesis process were significantly worse.     

Influence of the structure on electric and magnetic properties of La0.8Na0.2Mn1−xCoxO3 perovskites

The influence of the cobalt substitution for manganese ions in the mixed valence perovskites La_0.8Na_0.2Mn_1−xCo_xO₃ (0?x?0.2) was investigated by X-ray, electric transport and magnetic measurements. The study carried out on sintered polycrystalline samples revealed the rhombohedral () structure and the insulator-metal transition connected with a ferromagnetic arrangement in the whole concentration range. Increasing concentration of cobalt ions leads to a gradual decrease of PM-FM and I-M transition temperatures. An influence of the cobalt ions on the observed behavior is attributed to charge compensation Mn³⁺→Mn⁴⁺ leading to the formation of stable couples Mn⁴⁺-Co²⁺. Therefore the double-exchange interactions Mn³⁺-O²⁻-Mn⁴⁺ partly vanish and they are replaced by positive superexchange interactions Mn⁴⁺-O²⁻-Co²⁺, but of a semiconducting character.     

Homogeneity regions of neodymium,samarium, and europium manganites in air

XRD phase analysis of homogeneous phases and heterogeneous compositions of general formula Ln_2?x Mn_xO_3±δ (Ln = Nd, Sm, Eu; 0.90 ≤ x ≤ 1.20; Δx = 0.22) prepared by ceramic synthesis from oxides in air at 900–1400°C was used to determine the solubility boundaries for Ln₂O₃ oxides and maganese oxides in LnMnO_3±δ. The results were represented as fragments of the phase diagrams for the Ln-Mn-O systems in air. It was assumed that the solubility of Ln₂O₃ oxides in LnMnO_3±δ is determined by lattice defects, while that of manganese oxides, in addition to above mechanism, by the disproportionation reaction 2Mn³⁺ = Mn²⁺ + Mn⁴⁺ followed by the partial substitution of divalent magnesium for Ln³⁺ at cuboctahedral positions of the perovskitelike crystal lattice.     

Catalytic epoxidation of alkenes over supported manganese oxide with hydrogen peroxide: effect of supports and manganese loading

Manganese oxides supported on γ-Al₂O₃, amorphous SiO₂, MCM-41, and TiO₂ prepared by an impregnation method were used as heterogeneous catalysts for epoxidation of alkenes with 30 % H₂O₂ in the presence of NaHCO₃ aqueous solution. The effect of support and manganese loading on their activity was studied. The 1.3-MnO _x /γ-Al₂O₃ exhibited superior epoxidazing activity of styrene, compared with other supported MnO _x . Hydrogen temperature-programmed reduction, UV–vis and ESR analyses suggested that Mn²⁺ (catalytic activity species) dominated in 1.3 % MnO _x /γ-Al₂O₃ due to a strong interaction between MnO _x and γ-Al₂O₃. Recycling studies showed the catalyst was a heterogeneous one and retained its activity after recycling four times.     

Enzymatic Characterization of a Type II Isocitrate Dehydrogenase from Pathogenic Leptospira interrogans serovar Lai Strain 56601

Leptospira interrogans, a Gram-negative pathogen, could cause infections in a wide variety of mammalian hosts, but due to their fastidious cultivation requirements and the lack of genetic systems, the pathogenic factor is still not clear. Isocitrate dehydrogenase (IDH) is a key enzyme in the tricarboxylation (TCA) cycle, which could have an important impact on the growth and pathogenesis of the bacteria. In the present study, we first report the cloning, heterologous expression, and detailed characterization of the IDH gene from L. interrogans serovar Lai strain 56601(LiIDH). The molecular weight of LiIDH was determined to be 87 kDa by filtration chromatography, suggesting LiIDH is a typical homodimer. The optimum activity of LiIDH was found at 60 °C, and its optimum pH was 7.0 (Mn²⁺) and 8.0 (Mg²⁺). Heat inactivation studies showed that heat treatment for 20 min at 50 °C caused a 50 % loss of enzyme activity. LiIDH was completely divalent cation dependent as other typical dimeric IDHs and Mg²⁺ was its best activator. The recombinant LiIDH specificities (k _cat/K _m values for NADP⁺ and NAD⁺) in the presence of Mg²⁺ and Mn²⁺ were 6,269-fold and 1,000-fold greater for NADP⁺ than NAD⁺, respectively. This current work is expected to shed light on the functions of metabolic enzymes in L. interrogans and provide useful information for LiIDH to be considered as a possible candidate for serological diagnostics and detection of L. interrogans infection.     

Fermentation of Jamaican Cherries Juice Using Lactobacillus plantarum Elevates Antioxidant Potential and Inhibitory Activity against Type II Diabetes-Related Enzymes

Jamaican cherry (Muntinga calabura Linn.) is tropical tree that is known to produce edible fruit with high nutritional and antioxidant properties. However, its use as functional food is still limited. Previous studies suggest that fermentation with probiotic bacteria could enhance the functional properties of non-dairy products, such as juices. In this study, we analyze the metabolite composition and activity of Jamaican cherry juice following fermentation with Lactobacillus plantarum FNCC 0027 in various substrate compositions. The metabolite profile after fermentation was analyzed using UPLC-HRMS-MS and several bioactive compounds were detected in the substrate following fermentation, including gallic acid, dihydrokaempferol, and 5,7-dihydroxyflavone. We also found that total phenolic content, antioxidant activities, and inhibition of diabetic-related enzymes were enhanced after fermentation using L. plantarum. The significance of its elevation depends on the substrate composition. Overall, our findings suggest that fermentation with L. plantarum FNCC 0027 can improve the functional activities of Jamaican cherry juice.     

Effect of Inoculated Lactic Acid Fermentation on the Fermentable Saccharides and Polyols,Polyphenols and Antioxidant Activity Changes in Wheat Sourdough

Inoculation of sourdough allows the fermentation medium to be dominated by desired microorganisms, which enables determining the kinetics of the conversion of chemical compounds by individual microorganisms. This knowledge may allow the design of functional food products with health features dedicated to consumers with special needs. The aim of the study was to assess the dynamics of transformations of fermentable oligosaccharide, disaccharide, monosaccharide and polyol (FODMAP) compounds from wheat flour as well as their antioxidant activity during inoculated and spontaneous sourdough fermentation. The FODMAP content in grain products was determined by the fructan content with negligible amounts of sugars and polyols. To produce a low-FODMAP cereal product, the fermentation time is essential. The 72 h fermentation time of L. plantarum-inoculated sourdough reduced the FODMAP content by 91%. The sourdough fermentation time of at least 72 h also positively influenced the content of polyphenols and antioxidant activity, regardless of the type of fermentation. The inoculation of both L. plantarum and L. casei contributed to a similar degree to the reduction in FODMAP in sourdough compared to spontaneous fermentation.