Synthesis of fructo-oligosaccharides using grape must and sucrose as raw materials

Grape must market has been rising and there is an increasing interest to use it as a natural replacement for traditional sugars. Food or beverages with prebiotic compounds, including fructo-oligosaccharides (FOS), emerge as an alternative for the new health style trend. The aim of this work was to investigate whether the combination of grape must with sucrose was a suitable raw material for the synthesis of FOS. This way, a prebiotic syrup containing fructose and FOS, potentially useful for the formulation of foods and beverages, could be obtained. The main process consisted of three stages, namely conditioning of grape must (oxidation of the initial glucose concentration, stage 1), synthesis of FOS [incorporation of 20, 30 and 55% (w/w) sucrose, and 3.5% v/v Viscozyme L − 4.2 U/mg-, stage 2], and conditioning of the final product (oxidation of the glucose generated during the synthesis, stage 3). At stage 1, glucose concentration decreased from 222.8 mg/mL to 47.2 mg/mL, representing a decay of about 80% regarding the initial concentration of glucose. At stage 2, incorporating 20% (w/w) sucrose was not enough to impulse FOS synthesis. In turn, although 30 and 55% (w/w) sucrose produced very similar concentrations of total FOS (DP3 + DP4), 55% (w/w) sucrose led to higher glucose generation and less DP4 formation. Hence, 30% (w/w) sucrose was the condition selected for the synthesis and further conditioning of the obtained product (stage 3). In these conditions, the final product consisted of more than 30% of short chain FOS (19% and 13% of DP3 and DP4, respectively), 55% fructose and less than 11% of glucose and sucrose. Considering that fructose has approximately double sweetening power than glucose, the obtained syrup has a bigger sweetening power in comparison with the original grape must, also providing the prebiotic benefits of FOS.Fil: Ureta, María Micaela. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Romano, Nelson Gastón. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Kakisu, Emiliano Javier. Universidad Nacional de Lanús; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Gomez Zavaglia, Andrea. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentin

Microbiological and chemical characterization of fermented quinoa beverages obtained with kefir microorganisms

Quinoa is an Andean pseudocereal considered a natural food resource of high nutritional value whose importance is recognized in food security for present and future generations. In this study we combined the nutritional power of quinoa with the potential beneficial effects of kefir. Microbiological and physico-chemical properties of fermented quinoa beverages with kefir grains, acid mother cultures thereof, or lactobacilli isolated from kefir, with reported potential probiotic effects, were evaluated. Fermented quinoa beverages obtained with Lactiplantibacillus plantarum CIDCA 83114 or acid mother cultures were comparable, although the Lb. plantarum strain demonstrated better growth at fermentation (to 8.63 ± 0.07 log CFU·ml-1 against 6.13 ± 0.07 log CFU·ml-1, respectively). Furthermore, the quinoa suspensions fermented with Lb. plantarum CIDCA 83114 showed more significant improvements on total phenolics, antioxidant activity, proteolysis and amylolytic activity than those fermented with acid mother cultures. In contrast, Lactobacillus kefiri CIDCA 8348 and kefir grains CIDCA AGK1 were not able to ferment the substrate. Kefir grains lost biomass integrity during repeated inoculations into quinoa suspensions and the viability of the lactic acid bacteria decreased. The present study revealed suitable characteristics of Lb. plantarum CIDCA 83114 as a starter to obtain nutritious and potentially health-promoting fermented quinoa beverages.Fil: Pugliese, Andrea. Universidad Nacional de Lanus. Departamento de Desarrollo Productivo y Tecnológico; ArgentinaFil: Ulzurrun, Mauro Javier. Universidad Nacional de Lanus. Departamento de Desarrollo Productivo y Tecnológico; ArgentinaFil: Coluccio Leskow, Federico. Universidad Nacional de Luján. Departamento de Ciencias Básicas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: de Antoni, Graciela. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Kakisu, Emiliano Javier. Universidad Nacional de Lanus. Departamento de Desarrollo Productivo y Tecnológico; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentin

Microbiological and chemical characterization of fermented quinoa beverages obtained with kefir microorganisms

Quinoa is an Andean pseudocereal considered a natural food resource of high nutritional value whose importance is recognized in food security for present and future generations. In this study we combined the nutritional power of quinoa with the potential beneficial effects of kefir. Microbiological and physico-chemical properties of fermented quinoa beverages with kefir grains, acid mother cultures thereof, or lactobacilli isolated from kefir, with reported potential probiotic effects, were evaluated. Fermented quinoa beverages obtained with Lactiplantibacillus plantarum CIDCA 83114 or acid mother cultures were comparable, although the Lb. plantarum strain demonstrated better growth at fermentation (to 8.63 ± 0.07 log CFU·ml-1 against 6.13 ± 0.07 log CFU·ml-1, respectively). Furthermore, the quinoa suspensions fermented with Lb. plantarum CIDCA 83114 showed more significant improvements on total phenolics, antioxidant activity, proteolysis and amylolytic activity than those fermented with acid mother cultures. In contrast, Lactobacillus kefiri CIDCA 8348 and kefir grains CIDCA AGK1 were not able to ferment the substrate. Kefir grains lost biomass integrity during repeated inoculations into quinoa suspensions and the viability of the lactic acid bacteria decreased. The present study revealed suitable characteristics of Lb. plantarum CIDCA 83114 as a starter to obtain nutritious and potentially health-promoting fermented quinoa beverages.Fil: Pugliese, Andrea. Universidad Nacional de Lanus. Departamento de Desarrollo Productivo y Tecnológico; ArgentinaFil: Ulzurrun, Mauro Javier. Universidad Nacional de Lanus. Departamento de Desarrollo Productivo y Tecnológico; ArgentinaFil: Coluccio Leskow, Federico. Universidad Nacional de Luján. Departamento de Ciencias Básicas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: de Antoni, Graciela. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Kakisu, Emiliano Javier. Universidad Nacional de Lanus. Departamento de Desarrollo Productivo y Tecnológico; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentin

Immunology and Microbiology Development and Efficacy of a Drug-Releasing Soft Contact Lens

PURPOSE. The purpose of this study was to investigate the uptake and the release of antibiotics from a newly synthesized drug delivery hydrogel soft contact lens (SCL) using an ion ligand mechanism. METHODS. The antibiotics used were Gatifloxacin (GFLX) and Moxifloxacin (MFLX). The uptake amount and the sustained-release kinetics of antibiotics were investigated in vitro, and were also compared with newly synthesized SCLs, etafilcon A and polymacon. The antibiotic concentrations in the cornea, aqueous humor, and crystalline lens, and the effect against bacterial proliferation were investigated in vivo using rabbit subjects. Additionally the drug release efficacy of the new SCL was compared with that of eye drop administrations. RESULTS. In vitro, antibiotic uptake was increased with the weight percent (wt%) of the anionic group, and the released amount of antibiotics was highest during the initial 1 hour period, which then decreased over the next 72 hours. The released antibiotics volume of the new SCLs was significantly higher throughout 72 hours than that of the other two materials, etafilcon A and polymacon (P < 0.01). Whereas in vivo, the concentrations found in the cornea and aqueous humor were higher than those for the eye drop groups (P < 0.05 or P < 0.01). Antibiotic release at those sites decreased over 72 hours. No bacterial populations were detectable in the group treated with the new SCL presoaked in antibiotics throughout the experimental periods. CONCLUSIONS. The new SCLs released the antibiotics over several days, and showed improved penetration into the eye, along with prevention of bacterial proliferation

Analysis of the reduction of trans-fatty-acid levels in the foods of Argentina

Adverse health effects found to be caused by the industrial trans fatty acids (TFAs) encouraged significant changes in the food supply. A working model was implemented based on a multisectoral approach to monitor progress in the reduction of TFAs in compliance with Argentine food regulations. We analysed the fatty-acid profiles of commercial foods over the entire country comparing the results before and after the deadline for the compliance. A 93% adherence in the foods was obtained after the finalisation of the deadline for the compliance with the limited use of partially hydrogenated vegetable oils. The analytical monitoring was a key tool operating for the compliance by the food manufacturers. The industrial TFAs were mostly replaced by semisolid fractions of vegetable oils containing high percentages of saturated fatty acids. Promising innovations for the food industry were established that provided more healthful alternative substitutes for TFAs.Fil: Kakisu, Emiliano Javier. Ministerio de Salud. Administración Nacional de Medicamentos, Alimentos y Tecnología Médica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Tomchinsky, Eliana. Ministerio de Salud. Administración Nacional de Medicamentos, Alimentos y Tecnología Médica; ArgentinaFil: Lipps, María Victoria. Ministerio de Salud. Administración Nacional de Medicamentos, Alimentos y Tecnología Médica; ArgentinaFil: Fuentes, Juan Antonio. Ministerio de Salud. Administración Nacional de Medicamentos, Alimentos y Tecnología Médica; Argentin

Inhibition of Bacillus cereus in milk fermented with kefir grains

The effects of kefir-fermented milk were tested against a toxigenic strain of Bacillus cereus. The incubation of milk with B. cereus spores plus 5% kefir grains prevented spore germination and growth of vegetative forms. In contrast, when 1% kefir grains was used, no effects were observed. The presence of metabolically active kefir grains diminished titers of nonhemolytic enterotoxin A, as assessed by enzyme-linked immunosorbent assay. During fermentation, kefir microorganisms produce extra-cellular metabolites such as organic acids, which could play a role in the inhibition of spore germination and growth of B. cereus, although the effect of other factors cannot be ruled out. Results of the present study show that kefir-fermented milk is able to antagonize key mechanisms involved in the growth of B. cereus as well as interfere with the biological activity of this microorganism.Centro de Investigación y Desarrollo en Criotecnología de AlimentosFacultad de Ciencias Exacta