Abstract This study investigated the covalent cross-link at alkaline (pH 9.0) between different concentrations of anthocyanins and soybean protein isolate (SPI). The structure of the product was analyzed by SDS-PAGE, fluorescence spectrum, and circular dichroism. In order to test the effects of SPI on the anti-inflammatory ability of anthocyanins, in vitro inflammatory cell model was set by RAW264.7 cell line. Results showed that fluorescence quenching of soybean protein isolates was static strengthened. The α-helix content of the secondary structure gradually decreased with the content of the β-sheet and random coil increasing. A super molecular weight subunit was observed, and the complex of soybean protein and anthocyanins can markedly reduce the secretion of TNF-α and NO at the dose of 200 μg/mL when the concentration of anthocyanins is greater than 0.167 mg/mL.

Abstract Probiotics are known to provide the host with immune-modulatory effects, which is widely used for the treatment of inflammatory bowel disease (IBD), diarrhea, and ulcers.Lactobacillus acidophilus KLDS 1.0901, Lactobacillus helveticus KLDS 1.8701, and Lactobacillus plantarum KLDS 1.0318 were isolated from Chinese fermented dairy food with antibacterial activity, antioxidant activity, and immunomodulatory activity, respectively. This study evaluated the anti-inflammatory potential of the tested strains in LPS (Lipopolysaccharide)-induced RAW264.7 cells. The results showed that all tested strains could inhibit the mRNA expression of iNOS and COX-2 and reduce the concentration of NO and PGE2 production. Furthermore, all tested strains markedly reduced proinflammatory cytokines' production (TNF-α, IL-1β, and IL-6). Moreover, these results may be associated with inhibiting TLR4-mediated NF-κB and MAPKs signaling pathway activation. These results indicated that L. acidophilus KLDS 1.0901, L. helveticus KLDS 1.8701, and L. plantarum KLDS 1.0318 possesses an anti-inflammatory potential and provide a molecular basis regarding the development of functional probiotic products.

Abstract Several technological applications of Lactococcus lactis are attributed to their high metabolite-secreting abilities. Among these, bacteriocins can be used as food preservatives or additives in cheese manufacture. The objective was to evaluate the technological characteristics and antibacterial activity of 10 Lactococcus lactis isolates from traditional fermented dairy products, including acidifying ability, proteolytic ability, diacetyl production and autolytic activity. L. lactis subsp. cremoris Y14 and Y15 showed significantly (P < 0.05) higher ΔpH than other strains. L. lactis subsp. cremoris Y17 exhibited the highest proteolytic, L. lactis subsp. cremoris Y15 and L. lactis subsp. cremoris Y18 were next in terms of proteolytic activity. All strains possessed the ability of diacetyl production, with the highest production of 10.39 mg/g observed in L. lactis subsp. cremoris Y15. L. lactis subsp. cremoris Y14 had the highest (P < 0.05) autolytic ability (8.96%), followed by L. lactis subsp. cremoris Y15 (8.05%). L. lactis Y15 exhibited discernible antibacterial activity with the largest zone of inhibition diameters (25.56 mm). Based on the above results, L. lactis subsp. cremoris Y15 was selected as the starter to manufacture cheese. There were no significant differences in texture and sensory acceptability of Cheddar cheese manufactured by L. lactis subsp. cremoris Y15 with L. lactis subsp. lactis KLDS4.0325 or commercial starter. L. lactis subsp. cremoris Y15 can be used as a starter to produce Cheddar cheese.