Work

The revelation of high-yield amino acids and probiotic characteristics of an intestinal Lacticaseibacillus rhamnosus X9C17

Year: 2024

Type: article

Abstract: With the popularization of probiotic products, tapping high-quality probiotics is crucial. Therefore, in this study, Lacticaseibacillus rhamnosus (X9C17) was selected from a pool of 54 isolates for its remarkable ability to survive in simulated gastrointestinal fluid (Gastric juice: 81.08 %, intestinal juice: 48 %), after which its probiotic characteristics were evaluated. Strain X9C17 exhibits strong antibacterial properties, hydrophobicity, self-aggregation ability and significant antioxidant capacity, and it can produce essential amino acids, including glycine and proline. Therefore, the experimental results show that X9C17 has potential probiotic function. Metabolomics methods were used to study the changes in metabolites in X9C17 fermented milk. The hydroxycinnamic acid, L-3-phenyllactic acid, amino acids and multiple vitamins accumulated in the fermented milk, played a positive role in the probiotic function and unique flavour of the product. In summary, This study offers new insights and data supporting the physiological mechanisms of probiotics and their application in functional fermented foods.

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2024.142245

Authors: Xin Su, Sheng Chang, Hongjie Dong, Haiting Duan, Wenjun Liu, Bilige Menghe

Institution: Inner Mongolia Agricultural University

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: hybrid

Estimated APC paid: $4,620