Effect of electro-activated sweet whey on growth of Bifidobacterium, Lactobacillus, and Streptococcus strains under model growth conditions. (January 2018)

• Record Type: Journal Article
• Authors: Kareb, Ourdia; Champagne, Claude P.; Jean, Julie; Gomaa, Ahmed; Aïder, Mohammed
• Is Part Of: Food research international. Volume 103(2018)
• Page Start: 316
• Page End: 325
• Publication Date: 2018-01
• Subjects: Electro-activation -- Whey -- Lactulose -- Prebiotic -- Antioxidant -- Probiotic; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2017.10.060
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: Recently, we demonstrated the efficacy of electro-activation to improve the functionalities of whey that can be used as a prebiotic and antioxidant agent through lactulose and Maillard reaction products formation. The aim of the present study was to evaluate the effect of electro-activated sweet whey (EA-whey) on growth of probiotics of Bifidobacterium, Lactobacillus, and Streptococcus strains in pure cultures and to compare EA-whey with non-electro-activated whey, lactulose, lactose, sucrose, glucose and galactose at different concentrations (1.25, 2.5 and 5%). The bacterial growth was monitored through maximum optical density (ODmax) and maximum growth rate (μmax) measurements. Moreover, the effects of EA-whey on the growth of L . johnsonii La-1 in the presence of oxygen was assessed. FTIR spectroscopy analyses of the bacterial membrane structure were monitored as a function of EA-whey concentration. The results showed that EA-whey enhanced the growth of all the test bacteria. They clearly demonstrated a promoting bifidogenic effect of EA-whey compared to lactulose. The growth of L . johnsonii La-1 was greatly enhanced under aerobic conditions by the supplementation of the growth medium with EA-whey. This growth promoting effect could be related to the ability of EA-whey to prevent the accumulation of hydrogen peroxide, its high antioxidant capacity and lactulose content. Moreover, FTIR spectra showed that EA-whey acts as an antioxidant in regards to cell membrane lipids oxidation by oxygen species and limited their adverse effect on probiotic bacteria during their growth. Thus, EA-whey, a potential prebiotic and antioxidant, could be used as active ingredient in manufacturing functional fermented dairy products. Graphical abstract: Highlights: Whey converted into prebiotic with antioxidant properties by electro-activation. Electro-activated whey stimulates growth of Lactobacillus and Bifidobacterium strains. Growth of Lactobacillus johnsonii La1 stimulated by electro-activated whey. Electro-activated whey for development of synbiotics Possibility of creating new fermented dairy products