Cheese Fermented with Human-Derived Limosilactobacillus reuteri DSM 17938 and Mushroom Powders: A Novel Psychobiotic Food with Enhanced Bioactivity and Sensory Acceptability
2023
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Аутори
Jovanović, MarinaVojvodić, Petar
Tenji, Dina
Tomić, Nina
Nešić, Jovana
Mitić-Ćulafić, Dragana
Miočinović, Jelena
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Fermented foods containing psychobiotics are of growing interest among food scientists. Human-derived Limosilactobacillus reuteri DSM 17938, a gut symbiont and potential psychobiotic strain, has been shown to exhibit the following health benefits: anti-inflammation and GABA-production capacity, as well as modulation of pathogen and cancer cell growth. The aim of this research was to develop an acid-coagulated fresh soft quark-type cheese, fermented with L. reuteri DSM 17938, with enhanced bioactivity, sensory acceptability, and overall likeability. Psychobiotic-containing cheeses represent the food of a new generation, so it is of great importance to gain the trust of the consumers. To develop a familiar taste, cheese samples were enriched with mushroom powders of Agaricus bisporus and Pleurotus ostreatus. A high abundance of lactic acid bacteria was maintained in all cheese samples (>log 7.64 CFU/mL), while cheese extracts exhibited cytotoxicity to colon cancer cell line HCT116 (up to... 30.96%) in vitro. Additionally, cheese samples provided a favorable medium for the growth of the probiotic Escherichia coli Nissle 1917 (>log 7.11 CFU/mL). Sensory evaluation revealed high scores for all samples (up to 97.21% of maximum overall quality). The survey conducted in this study offered insights into consumer willingness to try products containing psychobiotics. This study demonstrates the potential for the successful development of fermented food products with L. reuteri DSM 17938, which exhibits all the desired traits that consumers may receive well. Further research is required to explore the potential health benefits of these innovative food products.
Кључне речи:
Limosilactobacillus reuteri DSM 17938 / acid-coagulated cheeses / bioactivity / depression / mushroom powders / probiotic Escherichia coli Nissle 1917 / psychobiotics / sensory evaluationИзвор:
Fermentation, 2023, 9, 8, 745-Финансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200051 (Институт за општу и физичку хемију, Београд) (RS-MESTD-inst-2020-200051)
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200125 (Универзитет у Новом Саду, Природно-математички факултет) (RS-MESTD-inst-2020-200125)
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Jovanović, Marina AU - Vojvodić, Petar AU - Tenji, Dina AU - Tomić, Nina AU - Nešić, Jovana AU - Mitić-Ćulafić, Dragana AU - Miočinović, Jelena PY - 2023 UR - https://www.mdpi.com/2311-5637/9/8/745 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/6423 AB - Fermented foods containing psychobiotics are of growing interest among food scientists. Human-derived Limosilactobacillus reuteri DSM 17938, a gut symbiont and potential psychobiotic strain, has been shown to exhibit the following health benefits: anti-inflammation and GABA-production capacity, as well as modulation of pathogen and cancer cell growth. The aim of this research was to develop an acid-coagulated fresh soft quark-type cheese, fermented with L. reuteri DSM 17938, with enhanced bioactivity, sensory acceptability, and overall likeability. Psychobiotic-containing cheeses represent the food of a new generation, so it is of great importance to gain the trust of the consumers. To develop a familiar taste, cheese samples were enriched with mushroom powders of Agaricus bisporus and Pleurotus ostreatus. A high abundance of lactic acid bacteria was maintained in all cheese samples (>log 7.64 CFU/mL), while cheese extracts exhibited cytotoxicity to colon cancer cell line HCT116 (up to 30.96%) in vitro. Additionally, cheese samples provided a favorable medium for the growth of the probiotic Escherichia coli Nissle 1917 (>log 7.11 CFU/mL). Sensory evaluation revealed high scores for all samples (up to 97.21% of maximum overall quality). The survey conducted in this study offered insights into consumer willingness to try products containing psychobiotics. This study demonstrates the potential for the successful development of fermented food products with L. reuteri DSM 17938, which exhibits all the desired traits that consumers may receive well. Further research is required to explore the potential health benefits of these innovative food products. T2 - Fermentation T2 - Fermentation T1 - Cheese Fermented with Human-Derived Limosilactobacillus reuteri DSM 17938 and Mushroom Powders: A Novel Psychobiotic Food with Enhanced Bioactivity and Sensory Acceptability IS - 8 SP - 745 VL - 9 DO - 10.3390/fermentation9080745 ER -
@article{ author = "Jovanović, Marina and Vojvodić, Petar and Tenji, Dina and Tomić, Nina and Nešić, Jovana and Mitić-Ćulafić, Dragana and Miočinović, Jelena", year = "2023", abstract = "Fermented foods containing psychobiotics are of growing interest among food scientists. Human-derived Limosilactobacillus reuteri DSM 17938, a gut symbiont and potential psychobiotic strain, has been shown to exhibit the following health benefits: anti-inflammation and GABA-production capacity, as well as modulation of pathogen and cancer cell growth. The aim of this research was to develop an acid-coagulated fresh soft quark-type cheese, fermented with L. reuteri DSM 17938, with enhanced bioactivity, sensory acceptability, and overall likeability. Psychobiotic-containing cheeses represent the food of a new generation, so it is of great importance to gain the trust of the consumers. To develop a familiar taste, cheese samples were enriched with mushroom powders of Agaricus bisporus and Pleurotus ostreatus. A high abundance of lactic acid bacteria was maintained in all cheese samples (>log 7.64 CFU/mL), while cheese extracts exhibited cytotoxicity to colon cancer cell line HCT116 (up to 30.96%) in vitro. Additionally, cheese samples provided a favorable medium for the growth of the probiotic Escherichia coli Nissle 1917 (>log 7.11 CFU/mL). Sensory evaluation revealed high scores for all samples (up to 97.21% of maximum overall quality). The survey conducted in this study offered insights into consumer willingness to try products containing psychobiotics. This study demonstrates the potential for the successful development of fermented food products with L. reuteri DSM 17938, which exhibits all the desired traits that consumers may receive well. Further research is required to explore the potential health benefits of these innovative food products.", journal = "Fermentation, Fermentation", title = "Cheese Fermented with Human-Derived Limosilactobacillus reuteri DSM 17938 and Mushroom Powders: A Novel Psychobiotic Food with Enhanced Bioactivity and Sensory Acceptability", number = "8", pages = "745", volume = "9", doi = "10.3390/fermentation9080745" }
Jovanović, M., Vojvodić, P., Tenji, D., Tomić, N., Nešić, J., Mitić-Ćulafić, D.,& Miočinović, J.. (2023). Cheese Fermented with Human-Derived Limosilactobacillus reuteri DSM 17938 and Mushroom Powders: A Novel Psychobiotic Food with Enhanced Bioactivity and Sensory Acceptability. in Fermentation, 9(8), 745. https://doi.org/10.3390/fermentation9080745
Jovanović M, Vojvodić P, Tenji D, Tomić N, Nešić J, Mitić-Ćulafić D, Miočinović J. Cheese Fermented with Human-Derived Limosilactobacillus reuteri DSM 17938 and Mushroom Powders: A Novel Psychobiotic Food with Enhanced Bioactivity and Sensory Acceptability. in Fermentation. 2023;9(8):745. doi:10.3390/fermentation9080745 .
Jovanović, Marina, Vojvodić, Petar, Tenji, Dina, Tomić, Nina, Nešić, Jovana, Mitić-Ćulafić, Dragana, Miočinović, Jelena, "Cheese Fermented with Human-Derived Limosilactobacillus reuteri DSM 17938 and Mushroom Powders: A Novel Psychobiotic Food with Enhanced Bioactivity and Sensory Acceptability" in Fermentation, 9, no. 8 (2023):745, https://doi.org/10.3390/fermentation9080745 . .