Table of Content

01 January 2018, Volume 41 Issue 1

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Basic Research

Regulation of Probiotics on the Concurrent Diarrhea with Enteral Nutrition of Patients

SHI Zhexi, ZHAO Yanfang, SHENG Jian, HUANG Xiaoyu, GU Pengfei, SHI Shengyi, HUA Jiayi, SHU Xiaoliang

2018, 41(1):  1-4.  DOI: 10.15922/j.cnki.jdst.2018.01.001

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The purpose of this investigation was to study the regulation effects of probiotics on intestinal adaptation in patients undergoing enteral nutrition treatment. In total 157 patients with enteral nutrition treatment were divided into study (n = 101) and control groups (n = 56) using random number table. In this study a double-blind, randomized controlled trial was carried out. The basal energy expenditure (BEE) was calculated based on Harris-Benedict formula (nitrogen supply was 0.2 g/(kg·d)). The study group was given enteral nutrition and probiotics and the control group was given enteral nutrition alone. The experimental period was 10 days. We recorded basic demographic data and clinical information, observed body weight (kg) and body mass index (BMI) (kg/m2) at 0 and 10 days after enteral nutrition, and evaluated nutritional and metabolic status in the major organs such as intestine and kidney. Malnutrition was improved in both groups. On the 10th day after enteral nutrition treatment, plasma-albumin (ALB) and prealbumin (PA) in both groups were higher than those before treatment (P < 0.05). Compared with intestinal tolerance, the incidence of diarrhea in the study group was 10.9% (11/101), which was significantly lower than that (23.2%, 13/56) in the control group (P < 0.05), but the total incidence of single symptoms such as abdominal distension, abdominal colic, nausea, vomiting and diarrhoea was 45.5% in the study group and 53.6% in the control group, with no significant difference (P > 0.05). There were no significant differences between the two groups in body weight, BMI, NRS2002 nutritional risk score, acute physiology and chronic health evaluation (APAACHE)-II the cause and starting time of enteral nutrition, blood glucose (BG), serum creatinine (Cr) or blood urea nitrogen (BUN) (P > 0.05). Probiotics significantly improve intestinal adaptation in patients with enteral nutrition treatment, being conducive to the clinical application of enteral nutrition.

Investigation and Analysis of Probiotic Health Claims

HUA Bangqing, ZHANG Fenghua, SU Yonghong

2018, 41(1):  5-9.  DOI: 10.15922/j.cnki.jdst.2018.01.002

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The commercial food products with health claims of probiotics in China are mainly milk powder, yogurt, Lactobacillus containing beverage and probiotic powder. This research was concerned with the species of probiotics used and health claims of probiotics on the front and back sides of the packaging. A comparison of regulations on health claims of probiotics in China and abroad was carried out, and some suggestions for solving problems in the management of probiotic health claims were proposed. The results showed that different probiotics are used in various products. Modified milk powder generally contain 1–2 probiotic species, while Lactobacillus containing beverage, yogurt and probiotic powder mostly contained more than two probiotic species, some of them containing over ten probiotic species. The health claims of probiotic products mainly involve “probiotics”, “activity”, “name of strains”, “source of strains”, “amount of strains added and colony number”, “fermentation time”, “patent” and “intestinal health” on the front side of the packaging, and identical health claims or no health claims are made on the back side.

Processing Technology

Key Processing Parameters and Stability of Milk Beverage Supplemented with Pleurotus nebrodensis

GAO Yuhang, FAN Hongxiu, ZHANG Yanrong

2018, 41(1):  10-16.  DOI: 10.15922/j.cnki.jdst.2018.01.003

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Fresh Pleurotus nebrodensis was homogenized for use as an ingredient in the formulation of milk beverage. The effect of homogenization time on the particle size distribution of mushroom homogenate was investigated by a laser particle size analyzer. The formulation was optimized using response surface methodology. The independent variables were concentration and particle size of Pleurotus nebrodensis homogenate, composite stabilizer and skim milk powder. The stability of beverage was used as response variable. The composite stabilizer consisted of pectin, carboxy methyl cellulose (CMC) and monoglyceride with a ratio of 1.0:1.3:1.7 (m/m). Incorporation of 8% mushroom homogenate passing through a 100-mesh sieve, 0.3% composite stabilizer and 9% skim milk powder gave a homogenous product with a moderate sour and sweet taste and the best stability of (89.20 ± 0.41)%. Particle size analysis showed that the mean particle size of the beverage was (46.30 ± 0.51) μm and the particle size distribution was as follows: D (10)=11.78 μm, D (50) = 28.70 μm, and D (90) = 108.80 μm, which was significantly different from that of three commercial milk beverages. This beverage contained more protein ((2.46 ± 0.12)%) than commercial beverages and met the requirement of the national standard for milk beverage (GB/T 21732?2008). The beverage displayed both irregular particles and regular spherical particles with uniform size distribution and without particle aggregation as observed under microscopy and its particle size distribution was similar to that of commercial beverages.

Effect of Inulin on the Quality of Set Skim Yogurt

SUN Min, GAO Xin, LI Bo, MEI Jun

2018, 41(1):  17-21.  DOI: 10.15922/j.cnki.jdst.2018.01.004

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Set skim yogurt was supplemented with inulin as a fat replacer to improve its texture and organoleptic properties. The water-holding power, rheological properties, color and sensory evaluation of yogurt prepared from skim milk powder with added inulin were measured and compared with those of control samples (whole milk yogurt). The rheological properties and sensory evaluation of the yogurt with 3.0% inulin was similar to those of control samples, but the water-holding power was lower than that of control samples. Whey syneresis occurred in none of the yoghurt samples. It was concluded that addition of 3.0% inulin resulted in high overall acceptability and showed good potential for commercial application.

Analysis & Detection

Genotyping of Lactic Acid Bacteria Isolated from Yogurt by Pulse Field Gel Electrophoresis

WANG Ying, ZHANG Sheng, MENG Xiangchen

2018, 41(1):  22-25.  DOI: 10.15922/j.cnki.jdst.2018.01.005

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Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus strains were isolated from commercial yogurts using selective media, and physiological and biochemical tests, sugar fermentation experiments and 16S rDNA homology analysis were used to identify the isolated strains. Genotyping of the strains was performed by pulsed field gel electrophoresis (PFGE). It was found that both Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus were detected in all yogurt samples. Streptococcus thermophilus had the same genotyping only in two yogurts, while other Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus strains were different in different yoghurts. The results showed that PFGE was an effective method for genotyping of different strains of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus.

Reviews

Advances in Probiotics Research and Its Application

WEI Changhao, DENG Zeyuan

2018, 41(1):  26-32.  DOI: 10.15922/j.cnki.jdst.2018.01.006

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Probiotics are a class of active microorganisms that have a beneficial effect on the physiological functions of the host and are widely used in the fields of food, medicine and livestock husbandry. However, the mechanism of action of probiotics is still not fully understanding. In this paper, the use of probiotics as an alternative to antibiotics in disease treatment and as feed additives to improve the growth performance of livestock and poultry as well as its role in new functional foods is reviewed with the aim of providing further information for the development of probiotics.

Advances in Understanding the Physiological Function and Omics of Lactobacillus plantarum

CAO Chengxu, GUO Jingjing, WU Rina, YUE Xiqing

2018, 41(1):  33-39.  DOI: 10.15922/j.cnki.jdst.2018.01.007

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Lactobacillus plantarum, a member of the lactic acid bacteria family, is widely found in nature, especially in a variety of fermented foods. Since Lactobacillus plantarum is a member of the human intestinal microflora, the health benefits of fermented foods containing this bacterium have made it a model microorganism in genomic, proteomic, transcriptomic and metabonomic studies to clarify microbial environment adaptability and molecular mechanisms underlying probiotic health benefits. This review summarizes the recent advances in understanding the physiological functions and omics of Lactobacillus plantarum, with the aim of providing useful information for researchers.

Advances and Perspectives in Milk Protein Glycosylation

CAO Xueyan, YANG Mei, YUE Xiqing

2018, 41(1):  40-46.  DOI: 10.15922/j.cnki.jdst.2018.01.008

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Milk is not only rich in various nutrients, but also contains bioactive substances which have been documented to exert protective effects in the human body. Milk glycoproteins play a role in protecting against pathogen infection, modulating the intestinal flora and regulating the immune system. This paper summarizes the types of protein glycosylation and the methods used to study protein glycosylation and reviews milk glycoprotein composition, glycosylation sites, glycan structure and bioactive functions of milk glycoproteins, aiming at providing useful information for further study and utilization of these important bioactive glycoproteins.