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Improved functionality of fermented milk is mediated by the synbiotic interaction between Cudrania tricuspidata leaf extract and Lactobacillus gasseri strains

  • Applied microbial and cell physiology
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Abstract

This study was designed to investigate the cooperative effect of selected Lactobacillus gasseri strains and Cudrania tricuspidata (CT) leaf extract in enhancing the health-promoting activities of fermented milk. Addition of CT increased total bacterial counts and proteolysis during fermentation of milk with L. gasseri strains. Antioxidant capacities were determined by measuring the ABTS, DPPH, and peroxyl radical scavenging activities and ferric reducing power. The antioxidant capacity of CT-supplemented milk was greater than that of milk without supplementation; moreover, the antioxidant activity of CT-supplemented milk was synergistically improved by fermentation with L. gasseri strains. In particular, CT-supplemented milk fermented by L. gasseri 505 showed the highest antioxidant activity. The phenolic compounds in CT, such as neo-chlorogenic, chlorogenic, and caffeic acid, were metabolized during fermentation with L. gasseri strains, and 3,4-dihydroxy-hydrocinnamic acid was produced as a fermentation metabolite. Moreover, the liberation of bioactive peptides of fermented milk was increased by the proteolytic activity of L. gasseri strains. In particular, six peptides, which were mainly derived from β-casein, were newly identified in this study. These findings suggest that L. gasseri strains metabolize the phenolic acids in the CT and the bioactive peptides released through this interaction improve the antioxidant activity of the fermented milk.

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Authors and Affiliations

  1. R&D Center, Seoul Dairy Cooperative, Ansan, Gyeonggi, 425-839, South Korea

    Nam Su Oh, Ji Young Lee, Jae Yeon Joung, Su Gyeong Kim & Yong Kook Shin

  2. Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 136-713, South Korea

    Ji Young Lee, Kwang-Won Lee & Sae Hun Kim

  3. Department of Animal Science and Institute of Milk Genomics, Chonbuk National University, Jeonju, 561-756, South Korea

    Sangnam Oh & Younghoon Kim

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  1. Nam Su Oh
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  2. Ji Young Lee
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  3. Sangnam Oh
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  4. Jae Yeon Joung
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  8. Sae Hun Kim
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  9. Younghoon Kim
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Correspondence to Younghoon Kim.

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Funding

This study was funded by the High Value-Added Food Technology Development Program of the Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry, and Fisheries (iPET) and the Ministry for Food, Agriculture, Forestry, and Fisheries of Republic of Korea (313036-03-2-SB010) and the Basic Science Research Program through the National Research Foundation of Korea (NRF), funded by the Ministry of Education (2014R1A1A2008481 to S.O.)

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The authors declare that they have no competing interests.

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This article does not contain any studies with human participants or animals performed by any of the authors.

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Nam Su Oh and Ji Young Lee contributed equally to this study.

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Oh, N.S., Lee, J.Y., Oh, S. et al. Improved functionality of fermented milk is mediated by the synbiotic interaction between Cudrania tricuspidata leaf extract and Lactobacillus gasseri strains. Appl Microbiol Biotechnol 100, 5919–5932 (2016). https://doi.org/10.1007/s00253-016-7414-y

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  • DOI: https://doi.org/10.1007/s00253-016-7414-y

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