Effects of Soybean Protein Isolates and Soybean Peptides on Growth and Metabolism of <i>Lactobacillus rhamnosus</i> GG

ZHANG Yinxiao; ZHANG Chi; WANG Jingyi; WEN Yanchao; LI He; LIU Xinqi

doi:10.13386/j.issn1002-0306.2023080237

Volume 45 Issue 16

Aug. 2024

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Science and Technology of Food Industry > 2024 > 45(16): 152-158. > DOI: 10.13386/j.issn1002-0306.2023080237

ZHANG Yinxiao, ZHANG Chi, WANG Jingyi, et al. Effects of Soybean Protein Isolates and Soybean Peptides on Growth and Metabolism of Lactobacillus rhamnosus GG[J]. Science and Technology of Food Industry, 2024, 45(16): 152−158. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023080237.

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Effects of Soybean Protein Isolates and Soybean Peptides on Growth and Metabolism of Lactobacillus rhamnosus GG

Beijing Technology and Business University, School of Food and Health, National Soybean Processing Industry Technology Innovation Center, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing 100048, China

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Received Date: August 23, 2023
Available Online: June 18, 2024

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Abstract

To investigate the effects of nitrogen source nutrients on the growth and metabolism of Lactobacillus rhamnosus GG (LGG), this study used soybean protein isolates (dSPI) and soybean peptides (dPEP) from simulated gastrointestinal digestion as raw materials. The number of viable cells and the production of lactic acid and acetic acid in LGG were measured through mono-culture. LGG was co-cultured with Listeria monocytogenes to determine its utilization of soybean protein isolates and soybean peptides in the presence of pathogens. The results of mono-culture showed that both dPEP and dSPI could increase the viable number of LGG (P<0.05), and the effect of dPEP was earlier four hours than that of dSPI, and they could significantly increase the production of SCFAs (P<0.05). In the co-culture system, dSPI weakened the competitiveness of Listeria monocytogenes (List m) and improved the competitiveness of LGG. After 4 h and 8 h of culture, the number of living cells of LGG was higher than that of mono-culture (P<0.05). The results of this study identify nitrogen sources as potentially beneficial nutrients, and provide a theoretical basis for the development of soybean protein and soybean peptide functional foods.
- soybean protein isolates,
- soybean peptides,
- Lactobacillus rhamnosus GG,
- co-culture,
- Listeria monocytogenes

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Science and Technology of Food Industry

Effects of Soybean Protein Isolates and Soybean Peptides on Growth and Metabolism of Lactobacillus rhamnosus GG

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