Tags

Type your tag names separated by a space and hit enter

In vitro growth performance, antioxidant activity and cell surface physiological characteristics of Pediococcus pentosaceus R1 and Lactobacillus fermentum R6 stressed at different NaCl concentrations.
Food Funct. 2020 Jul 22; 11(7):6376-6386.FF

Abstract

This study investigated the impact of NaCl concentrations on the growth performance, antioxidant activity, and cell surface physiological characteristics of Pediococcus pentosaceus R1 and Lactobacillus fermentum R6. The growth of the two strains was significantly inhibited by 4 and 6% NaCl and stagnated at 8% NaCl (P < 0.05). Compared with the control, both strains showed higher acid-producing activity, antioxidant activity and autoaggregation ability at 2 or 4% NaCl. A lower cell surface hydrophobicity of the two strains was observed with increased NaCl concentrations. High NaCl concentrations resulted in cell surface damage and deformation and even slowed the proliferation of the strains, and led to significant shifts in amide A and amide III groups in proteins and the C-H stretching of >CH2 in fatty acids (P < 0.05). In summary, appropriate NaCl concentrations (2 and 4%) improved the antioxidant activity of the two strains, while the higher NaCl concentrations (6%) decreased their antioxidant activity, which may be due to the associated changes in the cell surface structural properties of the two strains.

Authors+Show Affiliations

College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China. kongbh63@hotmail.com chenqianego7@126.com.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

32613220

Citation

Zhang, Huan, et al. "In Vitro Growth Performance, Antioxidant Activity and Cell Surface Physiological Characteristics of Pediococcus Pentosaceus R1 and Lactobacillus Fermentum R6 Stressed at Different NaCl Concentrations." Food & Function, vol. 11, no. 7, 2020, pp. 6376-6386.
Zhang H, Wang Q, Liu H, et al. In vitro growth performance, antioxidant activity and cell surface physiological characteristics of Pediococcus pentosaceus R1 and Lactobacillus fermentum R6 stressed at different NaCl concentrations. Food Funct. 2020;11(7):6376-6386.
Zhang, H., Wang, Q., Liu, H., Kong, B., & Chen, Q. (2020). In vitro growth performance, antioxidant activity and cell surface physiological characteristics of Pediococcus pentosaceus R1 and Lactobacillus fermentum R6 stressed at different NaCl concentrations. Food & Function, 11(7), 6376-6386. https://doi.org/10.1039/c9fo02309g
Zhang H, et al. In Vitro Growth Performance, Antioxidant Activity and Cell Surface Physiological Characteristics of Pediococcus Pentosaceus R1 and Lactobacillus Fermentum R6 Stressed at Different NaCl Concentrations. Food Funct. 2020 Jul 22;11(7):6376-6386. PubMed PMID: 32613220.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - In vitro growth performance, antioxidant activity and cell surface physiological characteristics of Pediococcus pentosaceus R1 and Lactobacillus fermentum R6 stressed at different NaCl concentrations. AU - Zhang,Huan, AU - Wang,Qiang, AU - Liu,Haotian, AU - Kong,Baohua, AU - Chen,Qian, PY - 2020/7/3/pubmed PY - 2020/7/3/medline PY - 2020/7/3/entrez SP - 6376 EP - 6386 JF - Food & function JO - Food Funct VL - 11 IS - 7 N2 - This study investigated the impact of NaCl concentrations on the growth performance, antioxidant activity, and cell surface physiological characteristics of Pediococcus pentosaceus R1 and Lactobacillus fermentum R6. The growth of the two strains was significantly inhibited by 4 and 6% NaCl and stagnated at 8% NaCl (P < 0.05). Compared with the control, both strains showed higher acid-producing activity, antioxidant activity and autoaggregation ability at 2 or 4% NaCl. A lower cell surface hydrophobicity of the two strains was observed with increased NaCl concentrations. High NaCl concentrations resulted in cell surface damage and deformation and even slowed the proliferation of the strains, and led to significant shifts in amide A and amide III groups in proteins and the C-H stretching of >CH2 in fatty acids (P < 0.05). In summary, appropriate NaCl concentrations (2 and 4%) improved the antioxidant activity of the two strains, while the higher NaCl concentrations (6%) decreased their antioxidant activity, which may be due to the associated changes in the cell surface structural properties of the two strains. SN - 2042-650X UR - https://www.unboundmedicine.com/medline/citation/32613220/In_vitro_growth_performance,_antioxidant_activity_and_cell_surface_physiological_characteristics_of_Pediococcus_pentosaceus_R1_and_Lactobacillus_fermentum_R6_stressed_at_different_NaCl_concentrations L2 - https://doi.org/10.1039/c9fo02309g DB - PRIME DP - Unbound Medicine ER -
Try the Free App:
Prime PubMed app for iOS iPhone iPad
Prime PubMed app for Android
Prime PubMed is provided
free to individuals by:
Unbound Medicine.