#Buttermilk contains bioactive protein

[kisansatta]

छाछ पीने से शरीर को ये बेमिसाल फायदे, जरूर जानिए

गर्मियों में दूध से बने पदार्थ को शरीर के लिए बहुत अधिक लाभदायक माना गया है। इसीलिए इन दिनों दही,पनीर, मट्टा व छाछ का भरपूर उपयोग किया जाता है। दही, पनीर, मठ्ठा, आदि तो उपयोगी हैं ही लेकिन उनसे भी ज्यादा लाभदायक छाछ है। गर्मियों मे रोजाना छाछ का सेवन अमृत के समान है। गर्मी के दिनों में नमकीन या मी��ी लस्सी के रूप में छाछ का सेवन अधिक किया जाता है।

यह शरीर में ठंडक बनाए रखकर गर्मी के दुष्प्रभाव से तो बचाता ही है, साथ ही पाचन के लिए भी फायदेमंद होता है। छाछ में विटामिन ए, बी, सी, ई और के होता है और इसका सेवन शरीर के पोषक तत्वों की कमी पूरी करता है। जिन लोगों में रोगों से लड़ने की क्षमता कमजोर होती है, उन लोगों के लिए छाछ का सेवन जरूरी है। इसके हेल्दी बैक्टीरिया, कार्बोहाइड्रेट और लेक्टोज शरीर की रोग प्रतिरोधक क्षमता को बढ़ाते हैं। जानिए छाछ के ऐसे ही कुछ बेमिसाल फायदे –

1. छाछ में मिश्री, काली मिर्च और सेंधा नमक मिलाकर रोजाना पीने से एसिडिटी जड़ से साफ हो जाती है।रोग प्रतिरोधकता बढाए- इसमें हेल्‍दी बैक्‍टीरिया और कार्बोहाइड्रेट्स होते हैं साथ ही लैक्‍टोस शरीर में आपकी रोग प्रतिरोधक क्षमता को बढाता है, जिससे आप तुरंत ऊर्जावान हो जाते हैं|

2. अधिकांश लोगों में एसिडिटी सबसे आम स्वास्थ्य समस्याओं में से एक है। एसिडिटी से सेहत खराब हो जाती है। भोजन के बाद छाछ का सेवन एसिडिटी से तुरंत राहत प्रदान करने में मदद करेगा। इससे पेट की जलन से भी राहत मिलती है।

3. कब्ज- अगर कब्ज की शिकायत बनी रहती हो तो अजवाइन मिलाकर छाछ पीएं। पेट की सफाई के लिए गर्मियों में पुदीना मिलाकर लस्सी बनाकर पीएं।

4. खास तौस से गर्मी के दिनों में छाछ का सेवन भुने जीरे के साथ किया जाए, तो पाचन अच्छे से होता है और पेट की गर्मी व अन्य समस्याओं से बचा जा सकता है। यह तरलता बनाए रखने में भी मददगार है।

5. मोटापा अधिक होने पर छाछ को छौंककर सेंधा नमक डालकर पीने से फायदा होता है। उच्च रक्तचाप होने पर गिलोय का चूर्ण मट्ठे के साथ लेना चाहिए। वहीं सुबह-शाम मट्ठा या दही की पतली लस्सी पीने से स्मरण शक्ति तेज होती है|

6. विटामिन- बटर मिल्‍क में विटामिन सी, ए, ई, के और बी पाये जाते हैं जो कि शरीर के पोषण की जरुरत को पूरा करता है।मिनरल्‍स- यह स्वस्थ पोषक तत्वों जैसे लोहा, जस्ता, फास्फोरस और पोटेशियम से भरा होता है, जो कि शरीर के लिये बहुत ही जरुरी मिनरल माना जाता है|

7. सौंदर्य समस्याओं के लिए भी छाछ बेहद फायदेमंद चीज है। छाछ में आटा मिलाकर बनाए गए लेप को लगाने से त्वचा की झुर्रियां कम होती हैं। इसके अलावा गुलाब की जड़ को छाछ में पीसकर चेहरे पर लगाने से मुहांसे खत्म हो जाते हैं।

8. अगर आप अत्यधिक तनाव से गुजर रहे हैं, तो नियमित छाछ का सेवन आपके लिए लाभदायक होगा। वहीं शरीर के साथ-साथ दिमाग की गर्मी को कम करने में भी छाछ का सेवन लाभप्रद है।

9 .मसालेदार खाना पेट में सूजन का कारण बनता है। एक गिलास छाछ पीने से मसाले के प्रभाव को बेअसर करने में मदद मिलती है और पेट की जलन शांत होती है। यह दूध से बना उत्पाद है, इसलिए यह शरीर को पर्याप्त मात्रा में प्रोटीन भी प्रदान करता है|

10. शरीर के किसी भाग में जल जाने पर तुरंत छाछ लगाने से लाभ होता है। खुजली की समस्या होने पर अमलतास के पत्ते छाछ में पीस लें और शरीर पर मलें। कुछ देर बाद स्नान करें। शरीर की खुजली नष्ट हो जाती है।

11.छाछ में बायोएक्टिव प्रोटीन होता है जो शरीर में कोलेस्ट्रॉल के स्तर को नीचे लाने में मदद करता है। यह हृदय से जुड़ी कई बीमारियों से बचाता है और शरीर में रक्त के प्रवाह को नियंत्रित करता है। यह कैंसर के खतरे को भी कम करता है क्योंकि यह प्रकृति में एंटीबैक्टेरियल, एंटीकार्सिनोजेनिक है।

12. भरपूर मात्रा में कैल्शियम होने के कारण छाछ हड्डियों को मजबूत बनाने में मदद करती है। इसका नियमित सेवन ऑस्टियोपोरोसिस नाम की बीमारी से बचाता है।

13. गर्मी के मौसम में पसीना बहुत निकलता है और ऐसे में डिहाइड्रेशन की शिकायत भी हो सकती है। इससे शरीर में पानी की कमी हो जाती है। लेकिन छाछ का सेवन इस कमी को दूर करता है|

14. जहर को उतारने में भी इसका प्रयोग किया जाता है। किसी व्यक्ति द्वारा जहर खाने पर उसे बार-बार फीका मट्ठा पिलाने से लाभ होता है, परंतु डॉक्टर की सलाह जरूरी है। विषैले जीव-जंतु के काटने पर मट्ठे में तम्बाकू मिलाकर लगाना लाभप्रद होता है।

15. एड़ियां फटने की समस्या होने पर छाछ बनाने पर निकलने वाला ताजा मक्खन लगाएं। ऐसा करने से फटी एड़ियां जल्दी ठीक हो जाती हैं।

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[reshblogger]

How To Maintain A Balanced Diet

We all need a certain amount of nutrients and calories to stay healthy and sustain in our life. Balanced diet doesn’t have anything to do with eating less or eating more. But it is essential to take the right type and amount of foods to support a healthy lifestyle. By eating a healthy diet, one can avoid binging on to the junk foods and replace them with foods containing high nutritional value.

What is a balanced diet ?

A balanced diet is the one which fulfills all the nutritional needs of a person. It comprises macronutrients and micronutrients. Macronutrients include proteins, carbohydrates and fats while the micronutrients consist of vitamins and minerals.

In addition, it also offers bioactive phytochemicals like dietary fiber, antioxidants and nutraceuticals.

There are 6 major food groups which are to be included in a healthy diet

Proteins

Grains

Fruits

Vegetables

Dairy products

Fats

Proteins

Protein intake plays a crucial role in keeping to your cells in good shape. It helps in building bones, muscles, hair, nails and skin. Our body uses proteins to build and repair the tissues. Protein rich foods helps you to have a speedy recovery after an injury or exercise.

It is important in hormone regulation especially during the transformation and development of cells. Here are some of the foods which contain proteins

Lean meats

Chicken and turkey

Fish and sea foods

Oats

Broccoli

Beans, peas and legumes

Grains

Grains are naturally high in fiber. They make you feel full and satisfied, thereby maintaining a healthy body weight. Grains contain healthy carbs which are needed to the body. They are an excellent source of Vitamin B and folate.

Grains are low in saturated fat but they are a source of polyunsaturated fats. They are a significant source of minerals such as iron, magnesium, copper, phosphorus and zinc. Here are few grains listed below

Barley

Quinoa

Wheat

Corn

Buckwheat

Millet

Fruits

Fruits are low in calories and promote digestive health. They are rich in dietary fiber, Vitamins and folic acid. Taking fruits in the form of direct raw fruits is better than taking fruit juices.It also prevents us from adding other artificial sweeteners.

Fruits also help you in preventing diabetes, heart diseases etc. Prefer fresh or frozen fruits for better results. All fruits are nutritionally rich. Take different types of fruits for a variety of nutrients.

Vegetables

Vegetables serve as the best source for vitamins and minerals. They are low in sodium and cholesterol. They are important as they are especially rich in Vitamin C, Vitamin E, Vitamin A and dietary fiber. People can enjoy vegetables both ways either raw or cooked.

Adequate vegetable consumption can protect you from various chronic diseases. You get to enjoy several flavours and textures. Vegetables protect your overall health and help to reduce blood cholesterol levels and lowers the risk of heart diseases.

Dairy products

Dairy products are rich in calcium. Calcium helps us in building strong bones and teeth. They also contribute to many other nutrients such as proteins, riboflavin, potassium, calcium, phosphorus, magnesium and vitamins A and B12.

Dairy products provide numerous health benefits to people of all the ages. They help us to curb hunger and maintain a healthy weight. Preferring low fat dairy products can bring you the better results. Here are a few diary products listed below.

Low-fat milk

Cottage cheese

Yogurt

Soy milk

Low fat paneer

Low fat curd and buttermilk

Fats

Healthy fats are essential to the body. We all need a certain amount of fats to protect our organs, absorb certain vitamins and to help us grow. Eating excess fats can increase the risk of heart diseases. Therefore, we need to be highly careful regarding the type and amount of fats we take in.

Unsaturated fats are good for health when compared to saturated fats. Here are the foods which contain saturated and unsaturated fats.

Saturated fats

Butter

Cheese

Chocolates

Processed meats

Coconut and palm oils

Cakes, puddings and pastries

Unsaturated fats

Nuts

Seeds

Avocados

Peanut butter

Salmon

oils from vegetables, seeds and nuts

Benefits of healthy eating

A Balanced diet can have an overall positive effect on your body in all the aspects. Here are the few benefits listed below.

Improves memory and brain health

Gives strong bones and teeth

Better mood and high energy levels

Reduces the risk of stress and depression

Promotes heart health and reduces the risk of cardiovascular diseases

Prevents weight gain

Slows the effects of aging

Boosts immunity system and fights against various diseases

Prevents diabetes

Helps you live longer

How balanced diet helps in weight loss ?

Our eating habits play a vital role in weight loss. Poor diet is a common reason for not losing weight effectively. If all the required nutrients are not supplied to the body on a regular basis we cannot lose weight.

A Balanced diet can help a person to lose weight because

It includes all the essential nutrients like carbohydrates, proteins, vitamins, minerals, fiber etc. It replaces unhealthy food patterns with healthy foods Increases the protein intake which can make you feel full for longer periods.

Adding some physical activities along with your diet can help you reach your weight loss goals at a faster pace. They also help you to reduce the risk of belly fat and obesity. Working out for at least 30-45 minutes a day can keep you fit and healthy.

These days there are plenty of workouts out there which are available online. You can choose any of those as per your body type, health issues and convenience. You can prefer walking for 30 – 40 minutes.

For those people who cannot actually make time for workouts, can make minor changes in your daily activities. Prefer walking to the nearby places whenever necessary rather than using your vehicle.Take stairs rather than taking a lift. All these physical activities can help you burn out more calories and speed up your weight loss process.

Conclusion

Balanced diet is the key to a healthy lifestyle. Healthy foods lead to healthy thoughts and a healthy body. Make sure that every part of your meal is properly balanced with all the required nutrients.

However, eating a healthy balanced diet does not mean that you need to entirely stick to it for 365 days. You can also enjoy all your favourite foods on your cheat days, which depend on your weight loss goals.

I hope you loved the article. Thank you so much for your love and support.

Let’s share the knowledge further if you feel interested. Also let me know your feedback through comments.

[juniperpublishersmicrobiology]

Optimization of Nutritional Factors for Nisin yield Improvement by Lactococcus lactis E15 using Corn Steep Liquor Powder as Nitrogen Source

Authored by  Xi-qiang Zhu

Abstract

In the present study, corn steep liquor powder (CSLP) was positively investigated as nitrogen source to replace the relatively costly peptone typically used for the production of nisin. Meanwhile the nutritional factors and nisin production in batch fermentation by Lactococcus lactis (L. lactis) E15were optimized using a series of statistical design of experiments and response surface methodology on the basis of the modified fermentation medium (CSLP-M). Results indicated that sucrose, Tween-80 and CSLP were significant factors for nisin production, and the first two had positive effects on bacteriocin production, while the last one was on the contrary. The optimum formula obtained for nisin production was composed of 1.97% [w/v) sucrose, 0.89% [w/v) CSLP, 1% [w/v) yeast extract, 0.5% [w/v) KH2PO4, 0.2% [w/v) NaCl0. 03% [w/v) MgSO4^7H2O, 0.5% [w/v) CaCO3 and 0.28% [w/v) Tween-80 [X3) at pH 6.8. Under the optimized conditions, nisin titer reached a peak level of 3036 IU ml-1 at 14h in batch fermentation, which nearly increased by 52% compared with that in the initial medium. Besides, the controlled fed-batch fermentation in 1.0-L fermenter was carried out and maximum nisin titer of 5370 IU ml-1 after 16h was obtained, which might provide a potential strategy for increasing nisin yield in large-scale industrial production.

Keywords: Lactococcus lactis; Nisin production; Corn steep liquor powder; Fermentation; Optimization

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Introduction

Lactococcus lactis, formerly also known as Streptococcus lactis [1], is a Gram-positive, facultatively anaerobe bacterium used extensively in the production of buttermilk and cheeses [2]. Nisin, a primary metabolite produced during the growth of several L. lactis strains, is a polycyclic peptide bacteriocin composed of 34 amino acid residues [3,4]. It has long been viewed as an excellent bio preservative widely used in food industry, primarily in dairy products, meat products, and canned and other processed foods, because of its superior antimicrobial activity, and lack of toxicity and side effects [5,6]. In addition, nisin emerges as a promising alternative in medical applications for bacterial infection in humans. It has been confirmed to be an anti-infective therapeutic agent against some inflammations of the skin or mucosa [7-10], especially in the oral cavity [11]. Moreover, a potent vaginal contraceptive has even been developed from nisin for future use in humans [12].

Now the industrial-scale production of nisin is achieved largely through fermentation by L. lactis, which is closely associated with the growth of producer cells. This bioprocess requires a large number of complex nutritional factors that has been well studied previously [13-17], including carbon source, nitrogen source, inorganic salts, etc., but the optimum fermentation conditions varied greatly due to differences in the nutrient compositions, experimental conditions and producer strains. Corn steep liquor powder (CSLP) containing a variety of crude proteins and trace elements is favorable for bacterial growth and its product accumulation [18,19], which could be used as an alternative culture medium to increase nisin production. In our preliminary experiments, the nisin yield of L. lactis E15 was estimated with the substitution of CSLP as nitrogen source, but further optimization is necessary.

Response surface methodology (RSM) is an efficient and economical strategy for screening optimal conditions for desirable responses [20-22]. It consists of a group of mathematical and statistical procedures that can be used to study the relationships between one or more responses and Adv Biotech & Micro 2(2 ): AIBM.MS.ID.555585 (2017) multiple independent variables, and generates a mathematical model that can accurately predict desirable responses [23,24]. Currently RSM has been successfully applied to optimize the medium composition for nisin production for a natural nisin- producing L. lactis strain in batch and fed-batch fermentation systems [25,26].

To the best of our knowledge, there is no reports on the use of RSM to optimize the main nutritional factors containing CSLP as nitrogen source for nisin production. In this study, the effects of eight factors on nisin production of L. lactis E15 were studied in the modified fermentation medium (CSLP-M) and a sequence of experimental designs were employed to optimize the production of nisin by batch fermentation using CSLP as an alternative culture medium.

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Materials and Methods

Bacterial strains and culture conditions

In the present study, L. lactis E15, a mutant nisin A producer, was obtained from a nisin-producing strain L. lactis subsp. Lactis ATCC 11454 by treatment with physical and chemical mutagens. L. lactis strain was propagated without aeration and pH control at 30 °C in M17 broth (OXOID, UK) supplemented with 0.5% (w/v) glucose (GM17 medium) in an orbital shaker at 100 rpm [27]. When necessary, L. lactis E15 with high yield of nisin A was selected on selective GM17 containing 500 IU ml-1additional nisin and 0.004% sterilized bromocresol purple.

Micrococcus flavus NCIB 8166 was used as a nisin sensitive indicator bacterium in the nisin bioactivity assay and it was grown in Luria-Bertani (LB) broth at 37 °C with shaking at 200rpm. Prior to nisin bioactivity assay, the LB culture of the indicator bacteria was added into Nutrient Broth (NB) medium composed of 0.8% (w/v) tryptone, 0.5% (w/v) yeast, 0.5% (w/v) glucose, 0.5% (w/v) NaCl, 0.2% (w/v) Na2HPO4, 1% (v/v) Tween-20 and 1.2% (w/v) agar at pH 7.2 for plate preparation.

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Fermentation Conditions

The initial fermentation medium was composed of 1.5% (w/v) sucrose, 1% (w/v) yeast extract, 1% (w/v) peptone, 0.5% (w/v) K2HPO4, 0.02% (w/v) MgSO^7H2O, 0.2% (w/v) NaCl, 0.4% (w/v) Ca,CO3 and 0.2% (w/v) Tween-80 at initial pH 6.8. While CSLP, just as a substitute for peptone, was added into the modified fermentation medium (CSLP-M).

Batch fermentation of L. lactis E15 strain was performed without pH control and aeration at 30 °C and a stirring rate of 100 rpm for 20 h in 250-ml flasks containing 50 ml of a series of different fermentation media. Fed-batch fermentation was carried out in a 1.0-L fermenter (INFORS, Switzerland) containing 800 ml of the final optimal fermentation medium simultaneously added 2 ml l-1 antifoamer at 30 °C and a stirring rate of 100 rpm for 20 h. Sucrose solution (50%, w/v) was fed at different time points by a manual control system into the broth to maintain the level of residual sucrose at 5-15g l-1 during the entire fermentation. Moreover, NaOH solution (22.5%, w/v) was added automatically into the fermenter to maintain a constant pH by a digital pH controller when the pH dropped to a value lower than the set-point of 6.8 due to the by-product of lactic acid. Prior to fermentation, seed culture was cultured twice at 30 °C for 8-10 h in GM17 broth and the fresh inoculum (5%, v/v) was inoculated into the above fermentation systems. Samples were collected aseptically every two hours from the fermentation systems for the subsequent analyses.

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Experimental Designs

Previous investigations have shown that the major nutritional components affecting nisin production were sucrose, yeast extract, peptone, K2HPO4, MgSO4^7H2O, NaCl, CaCO3 and Tween-80 [13-15,25,26]. CSLP is a cheap and easily available organic nitrogen source in the fermentation industry, which could be used as an alternative medium to increase nisin value. In the preliminary experiments, the CSLP-M medium containing CSLP instead of peptone as nitrogen source was positively examined in Figure 1, but still need further optimization.

Plackett-Burman design (PBD)

The Plackett-Burman design is a very efficient way for screening the main factors affecting response value among a large number of independent variables. In the present study, a series of experiments were designed to identify the most significant factors of eight variables in the initial formula for nisin production by L. lactis E15, and eight variables were coded according to the following equation:

Xi = (Xi - x0) /Δx(1),

where Xi is the coded value of an independent variable, xi is the real value of an independent variable, x0 is the real value of an independent variable at the center point, and Ax is the step change value. The nisin titer (IUml-1) was defined as response value (Y).

Steepest ascent design

This step was carried out to approach the optimum region of the response value to establish an effective fitted equation of the response surface. The direction and change range of the main factors toward predictive higher response values were determined according to the magnitude and sign of linear effect values of various factors [24,25].

Response surface methodology (RSM)

Response surface methodology (RSM) based on Box- Behnken experimental design (BBD) with three coded levels was adopted to determine the optimal conditions of the screened factors in PBD for improved nisin production. The coded levels of each factor and the design matrix are given in Table 5. The low, middle, and high levels of each variable were designated as -1, 0, and +1, respectively.

The whole optimization experiments were executed in 250-ml shake flasks with 50 ml of above designed media. All experiments were repeated for three times.

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Analytical Methods

Residual sucrose concentration determination

After centrifugation and acid hydrolysis of the fermentation broth, the glucose concentration of the samples was measured by using an SBA Series of Biosensor Analyzer (Biology Institute of Shandong Academy of Science, China) and correlated with sucrose concentration.

Biomass

The biomass of the fermentation broth was estimated by the optical density at 600 nm (OD600) using a spectrophotometer (Tecan, Austria) after samples were diluted appropriately.

Lactic acid production

The production of lactic acid can directly lead to a decline in pH value offer mentation liquor, so the pH profiles were measured by using a pH meter (METTLER TOLEDO, Switzerland) to indirectly indicate the accumulation of lactic acid during the fermentation period.

Nisin bioactivity assay

Nisin titer was determined by a modified agar diffusion assay according to the method of Kong et al (2014). A standard nisin solution (103 IU ml-1) was prepared by dissolving 0.01 g of nisin standard (106 IU g-1, Sigma) in 10 ml of 0.02 MHCl. Fermentation samples were acidified to pH 2.0 by drop wise adding 2 M HCl solution to promote the stability and solubility of nisin. Subsequently, the acidified samples (1 ml) were boiled at 100 °C for 5 min followed by centrifugation at 12000 xg for 10 min at 4 °C. The supernatants were then filtered through a 0.22 |im sterilized membrane filter (Millipore, USA) and stored at 4 °C until analysis. On the other hand, the testing plate was prepared by pouring 20 ml of molten NB medium (cooled to 40 °C-50 °C) pre-mixed with overnight culture of the indicator organism (approx.107CFU ml-1) into sterile plate (0=90 mm), and allowed to solidify on a horizontal plane at room temperature.Afterwards, same holes were bored in each agar layer using a sterilized punch, and 100 |iL of nisin standard solutions with gradient dilution or samples dilutions were added into the wells. After incubation at 37 °C for 24 h, a standard curve of nisin inhibition zones versus units of nisin standard (Sigma, USA) was drawn by measuring the diameters of inhibition zones caused by nisin standard solution. Accordingly, nisin titer of samples was calculated from this curve. Measurements of all samples were performed in triplicate using three different plates.

Nisin bioactivity assay

The Minitab 17.0 (Minitab Inc, USA) was employed for the experimental designs and subsequent regression analysis of the experimental data obtained [23]. The quality of the regression equations was judged statistically by the coefficient of determination R2, and corresponding statistical significance was determined by a t-test. A value of p < 0.05 was considered to be statistically significant.The Minitab 17.0 (Minitab Inc, USA) was employed for the experimental designs and subsequent regression analysis of the experimental data obtained [23]. The quality of the regression equations was judged statistically by the coefficient of determination R2, and corresponding statistical significance was determined by a t-test. A value of p < 0.05 was considered to be statistically significant.

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Results and Discussion

Plackett-Burman design

The regression analysis of the PBD of eight factors shown in Table 3 exhibited thatXl (sucrose, P = 0.007), X3 (CSLP, P = 0.004) and X8 (Tween-80, P = 0.03) had the greatest impacts on nisin production at the probability level of 95%. The concentration of sucrose strongly affected nisin production, and the high level of sucrose (2.25%, w/v) allowed the strain to produce a greater nisin titer than the low level of sucrose (1.5%, w/v). It has been considered that sucrose with carbon source have an important influence on nisin biosynthesis due to the genetic linkage between sucrose metabolism and nisin production on the chromosome, and the regulation of carbon metabolism appeared to be a major control mechanism for nisin biosynthesis [13]. Similarly, the high level of X8 (Tween-80) (0.3%, w/v) was more beneficial tonisin synthesis. Huot [28] proved that Tween-80 supply could suppress bacteriocin cell adhesion, which was of vital importance for nisin production.

Asterisk (*) indicates the significance level; R2 = 97.96%, R2 (adj) = 92.52%

In addition, CSLP as a nutritious organic nitrogen source is favorable for bacterial growth and its product accumulation, but nisin production decreased with the enhanced concentration of CSLP in this study, which perhaps due to excessive CSLP would inhibit nisin biosynthesis. Furthermore, the t-value indicated that X5 (MgSO4•7H2O) and X7(CaCO3) had positive effects on nisin production and set at their high levels, whereas X2 (yeast extract), X4 (K2HPO4) and X6 (NaCl) had negative effects and set at their low levels. The regression coefficients were calculated and a fitted equation was obtained as follow:

Y=2482.5+152.3X1-16X2-190.3X3-40.2X4+31.8X5 - 70X6+24.7X7+89.2X8(1), where Y is nisin titer as response value. The coefficient of determination R2of the model was calculated to be 0.9796, which means that the model could explain 97.96% of the variation in the results.

Moreover, the maximal effect was also presented in the upper portion and then decreased progressively to the minimal effect in the Pareto chart (Figure 2), which also showed that the most important factors determining nisin titer were X1 (sucrose), X3 (CSLP) and X8 (Tween-80) at the probability level of 95% (P<0.05). Yet, although sucrose, CSLP and Tween-80 were recognized as three significant factors based on the levels of CSLP-M medium, the optimal level of each significant factor was still unknown at this stage. Thus, they need to be determined by the following optimization experiments.

Steepest ascent design

In this section, the starting points of the path chosen for experimental design were 1.5% X1 (sucrose, w/v), 0.2% X8 (Tween-80, w/v) and 1.5% X3 (CSLP, w/v) according to the results of PBD, and five equally spaced points along the path were then selected by increasing the concentrations of sucrose and Tween-80 and decreasing the concentration of CSLP. The directions of changing the three variables and corresponding nisin titer obtained in these experiments are summarized in Table 4. It is clearly observed that the peak of nisin titer was reached at Run 4, which indicated that the response value approached the neighborhood of the optimum medium, and this medium was then chosen for the next optimization.

Response surface methodology

The central point's chosen from the above steepest ascent experiment for experimental design were1.95% sucrose (w/v), 0.26% Tween-80 (w/v) and 0.9% CSLP (w/v). The BBD and the corresponding experimental responses were listed inTable 5 and Table 6, respectstableively. Regression analysis was showed in Table 7 and a second-order polynomial equation fitting the response function was obtained:

Asterisk (*) indicates the significance level

R2 = 97.04%, R2(adj) = 91.70%

Y=2 8 86 +26.75X1+6.63X3+115.88X8-156.5X12-106.75X32- 127.25X82-31.75X1X3 + 32.25X1X8-28X3X8(2)

In this model, the t-test and P-values were used to identify the effect of each factor on nisin titer. The terms, X8, X12, X32and X82, had significant effects on nisin titer (P <0.05), while the other terms showed a less obvious influence on nisin titer (P > 0.05). The fitness of the regression equation was examined by the coefficient of determination R2, which was calculated to be 0.9704, indicating that 97.04% of the variability in the responses could be explained by the model. Also the adjusted determination coefficient (Adj R2 = 91.70%) was very high to support a very reliable correlation of the model. Hence, it was reasonable to use the regression model to analyze the variables for the experimental responses.

The effects of sucrose, CSLP and Tween-80 on nisin production were also investigated by the 3-dimensional response surface. In Figure 3, the curves with obvious convexity of the sucrose, CSLP and Tween-80 against nisin titer could explain the results of the statistical analyses. It could be calculated from the regression equation (3) and the curves that nisin production reached its maximum at a combination of the coded levels 0.140 (X1), -0.053 (X3), and 0.479 (X8). Accordingly, the fitted model predicted a maximum response value of nisin titer (2916 IUml 1) at the optimal concentrations of 1.97% (w/v) sucrose, 0.89% (w/v) CSLP, 1% (w/v) yeast extract, 0.5% (w/v) KH2PO4, 0.2% (w/v) NaCl, 0.03% (w/v) MgSO4•7H2O, 0.5% (w/v) CaCO3 and 0.28% (w/v) Tween-80.

In order to confirm the validity of the model equation for predicting maximum nisin production, the validation experiment was performed in triplicate under the optimal condition for nisin production by batch fermentation. The observed experimental data was illustrated in Figure 4A. The highest average nisin yield of 3037IU ml-1was obtained at 14 h, which was in good agreement with the model predicted maximum value of 2916 IU ml'1 within the range of the permitted errors (P > 0.05) and almost increased by 52% compared with that in the initial medium (1992IU ml'1, Figure 1). This result confirmed that the optimized medium favored the production of nisin,

Simultaneously, the kinetics analysis showed that the consumption of sucrose, production of nisin and lactic acid in the lag phase (0'2h) were very slow, while in exponential growth phase, the nisin titer and OD600 increased quickly and reached a maximum value of 3036.59IU ml'1 and 3.0 at 14h, respectively And the sucrose was rapidly consumed and decreased to a low level of 2g l'1 after 14h. It has been reported that nisin production shows primary metabolite kinetics and the maximum nisin production is related to biomass formation of the producers [13,16,29]. However, the batch fermentation produced a lower biomass after 14 h, which might be attributed to a low sucrose level and acid inhibition (low pH stress) accumulated by lactic acid. The effect of pH on the growth and nisin production of lactic acid bacteria was well investigated [16,30], so pH regulation of nisin biosynthesis must be taken into consideration. And the peak value of nisin titer dropped significantly after 14h, this might be due to the proteolytic inactivation, protein aggregation and the adsorption of nisin molecules to the cell surface of the producer cells [31,32].

Fed-batch fermentations

Additionally, different results of the fed'batch fermentation in 1.0-L fermenter by the above strategy described in Materials and Methods were shown in Figure 4 B. The biomass curve exhibited a greater biomass and a longer exponential growth phase compared with that in the batch fermentation, and the cell growth (OD600) reached its maximum of approximately 6.0 at 16 h. The production of nisin raised with the rapid growth of the producer cells during the exponential growth phase by manual sucrose control, and the maximum nisin titer of 5370IU ml'1 was obtained after 16 h. But, the cell growth and sucrose consumption appeared to be terminated owing to the end'product inhibition. Thus, compared with the batch culture, a greater biomass and a longer exponential growth phase caused by the fed'batch fermentation strategy combined sucrose control and constant pH could favor the cell growth and accumulation of nisin under the optimal medium condition [33'35].

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Conclusion

In this study, the modified medium containing CSLP instead of peptone as nitrogen source was positively investigated for further optimization through the statistically designed optimization. We obtained the final optimal medium for nisin production composed of 1.97% (w/v) sucrose, 0.89% (w/v) CSLP, 1% (w/v) yeast extract, 0.5% (w/v) KH2PO4, 0.2% (w/v) NaCl, 0.03% (w/v) MgSO•7H2O, 0.5% (w/v) CaCO3 and 0.28% (w/v) Tween-80 (X3). The yield of nisin produced by L. lactis E15 in batch fermentation system at 14 h was increased from an average of 1992IU ml-1 to 303 7IU ml-1, and the optimized condition was used for constant pH fermentation in fed-batch fermentation system, where a maximum activity of 5370IU ml-1 was achieved at pH 6.5 after 16 h. Compared with the initial medium, the substitution of CSLP as nitrogen source successfully produces an optimized medium for nisin production by L. lactis E15, which might reduce the fermentation cost. Therefore, this study provides a potential strategy for increasing nisin yield in large-scale industrial production.

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The 5 Best Alternatives to Cow’s Milk

More and more people are deciding to give up dairy products. There are plenty of reasons to do it, ranging from milk allergies and lactose intolerance to ethical principles. But what does science say about drinking cow’s milk? What are the non-dairy alternatives?  

We’ll answer the following questions in this article:

What is cow’s milk composed of?

Milk is an extremely complex food:

100 g of cow’s milk contains…

87 g water

3 g protein

4 g fat (approx. 50% of which is made up of saturated fatty acids like palmitic acid, about 25% is unsaturated fatty acids like oleic acid, and the rest is polyunsaturated fatty acids like linoleic acid)

5 g carbohydrate (primarily lactose)

Vitamins like A, B1, B2, B3, B5, B6; biotin, folic acid, B12, C, D, E, and K.

Minerals like sodium, potassium, calcium, magnesium, phosphorus, sulfur, and chloride.

Trace elements like iron, copper, zinc, manganese, fluoride, and iodine.

Good to know:

The hormones contained in dairy milk have led to a lot of discussions about milk how and how much we consume. Two hormones found in milk are estrogen and progesterone, which our body produces as sex hormones. Others include bioactive hormones, such as insulin and prostaglandin.(1)

What causes dairy allergies and sensitivities?

There is a difference between an allergy to milk or dairy products and lactose intolerance. If someone is intolerant, the problems are caused by lactose. An allergy, on the other hand, is a reaction to certain proteins in the milk. Allergens in milk include casein, beta-lactoglobulin, and alpha-lactalbumin. The body reacts by fighting harmless proteins, which then creates allergic symptoms.(2)

How much cow’s milk and dairy products can I consume per day?

According to the Harvard University’s “Healthy Eating Plate,” one to two servings of dairy products are recommended per day. An example would be: ¼ liter of low-fat milk or 250 g of low-fat yogurt/buttermilk and 2 to 3 slices of cheese (= 50 to 60 g) with 45% fat in dry matter (FDM).

What does the research say about drinking cow’s milk? What are the risks?

Drinking too much milk can be bad for our health:

Several studies have proven that the consumption of milk plays a role in the formation of acne.(3,4,5)

Drinking too much milk has also been shown to increase the risk of ovarian and prostate cancer.(6)

There is no scientific evidence that women who drink more milk have higher bone density.(7)

Plant-based milk substitutes: What ingredients should I avoid?

Many plant-based milk alternatives provide similar nutrients and can be just as nutritious as conventional cow’s milk when consumed in moderation. It is important to stay away from alternatives with hidden ingredients that can have a negative impact on your health. These include:

Sugar: Sugar is disguised by many names (e.g. sucrose, dextrose, glucose, fructose, fructose syrup, glucose syrup, maltodextrin, lactose, maltose, etc.) Sugar addiction is a real problem, which it why it is advisable to avoid added sugar as much as possible. You should completely stay away from artificial sweeteners.

Natural flavors: These include flavor constituents derived from plant or animal products. However, they no longer have anything in common with the food they come from, aside from the same chemical components.

Stabilizers like gellan gum: Gellan gum is a polysaccharide produced by the bacterium Sphingomonas elodea. It has the E-number 418 and is frequently combined with the thickening agent xanthan gum, which can have a laxative effect when consumed in large amounts.

Acid regulators: Acid regulators, such as phosphates, are added to milk alternatives to maintain the pH during storage. However, here is a lot of controversy surrounding the use of high concentrations of phosphates as a food additive, which is why they should only be consumed in small amounts.

Remember to always read the list of ingredients before you purchase milk alternatives.

What are the best plant-based alternatives to dairy milk?

1. Coconut milk

Coconut milk is a good dairy-free option available in your supermarket. It’s made by blending coconut meat and is a good source of nutrients, including magnesium, iron, and potassium. Coconut milk also contains lauric acid, a rare medium-chain fatty acid that is easily absorbed by the body and used for energy.

It should be noted that full-fat coconut milk is high in calories, and although it comes with many health benefits, you should stick to smaller portions.(8) When buying coconut milk, look for pure, organic coconut milk, which is commonly sold in a can.

Good to know:

Even though the coconut is not directly related to the walnut, people with a walnut allergy may experience allergic symptoms.

2. Almond milk

Almond milk – a mixture of finely ground almonds and water – is a particularly good alternative to cow’s milk for those with a dairy allergy. It is almost free of allergens and contains neither lactose, soy proteins, nor gluten. Almond milk has anti-inflammatory properties and may be easier to digest than dairy milk.(9) The downsides of almond milk are that it is often sweetened with added sugar and fortified with many additional nutrients. Your best bet is to buy plain, organic almond milk, or even better, make your own. You can find step-by-step instructions online.

3. Goat’s milk

While goat’s milk is technically considered dairy, it may still be a good option for those who avoid milk products. These can be difficult to digest, affect your skin, or make you feel bloated. Goat’s milk is not a vegan option, but it is known to cause less inflammation and digestive issues than cow’s milk.(10) Goat’s milk contains more short- and medium-chain fatty acids and is rich in unsaturated fatty acids.

Important:

Goat and sheep’s milk have almost the same amount of lactose as cow’s milk. People who are lactose intolerant should be careful with this milk alternative.

4. Oat milk

Oat milk is another good milk alternative, as it has neither lactose nor milk protein. Since the cereal grain is high in fiber, it also fills you up relatively quickly. Oat milk is often said to contain gluten, but is this true?

Check the facts:

The following cereals contain gluten: wheat, rye, spelt, barley, and einkorn wheat. Sometimes oats are also included on this list, because oats are often contaminated by grains that have gluten and thus contain another protein called avenin. This can induce symptoms similar to those caused by gluten intolerance. People with a gluten sensitivity need to be cautious with oat milk.

5. Soy Milk

Soy milk is a popular vegan milk alternative and is suitable for people with a lactose, milk protein, or gluten intolerance. This milk substitute is also a good source of protein and essential fatty acids. Nevertheless, soy milk faces plenty of criticism. It contains isoflavones, which have a chemical structure similar to that of the hormone estrogen, which our body produces. As a result, drinking soy milk can influence the effect of estrogen in our body – in both a positive and negative way. Don’t overdo it with this milk alternative, and never give soy products to infants or toddlers.

***

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Ginger Fights Obesity Dr. Mercola By Dr. Mercola Known for making a warming, fragrant tea, its distinct essence in cookies and a delicious spiciness in soups and stir-fries, ginger is an ancient root also known for its medicinal qualities. It’s already been well established that it’s good for you — it belongs to the same family as cardamom and turmeric, after all — but new information has emerged that shows why it would be an excellent idea to add more ginger to your diet. The Annals of the New York Academy of Sciences published a review showing ginger may protect against a wide range of chronic diseases, and focused primarily on how it effects metabolic syndrome, which is a condition that includes three or more of the most prevalent risk factors for type 2 diabetes and heart disease.1 One of them is obesity. Metabolic syndrome comes in many forms, and the problem has gotten worse exponentially over the last several years, and continues to do so. Researchers all over the world have stepped up their scrutiny of ginger in terms of its ability to treat different aspects of this condition. Researchers at China Agricultural University, where the featured review of 60 studies was conducted, scrutinizing humans, lab animals and cell cultures, wrote that metabolic syndrome is a “growing health problem that has reached pandemic proportions, as it now affects a quarter of the world’s population,” a Time article quoted.2 The good news is the long history of successes ginger has exerted in these and other ailments, particularly in the way it tackles body fat, is dramatic enough to offer hope, not only in its treatment, but in its prevention. More About the Root Both Chinese and East India have used ginger root as a health tonic in different forms for at least 5,000 years. Imported to Rome from India, Zingiber officinale dropped from sight for a while after Rome fell. Then the Arabs became the purveyors of the spice trade, according to InDepthInfo: “In the 15th century, ginger plants were carried on ships, which is probably how they were introduced to the Caribbean as well as Africa. Today ginger is grown throughout the tropics. It is only in recent years that ginger has become more valued as a spice than for its medicinal properties. Even so, in western countries it has been used to add taste to buttermilk drinks as far back as the 11th century AD.”3 Fresh ginger looks a bit like a tiny brown cactus, but rather than growing above the ground, it’s a rhizome, meaning it’s a root that grows under the ground. It’s when you peel or cut it that its pleasingly pungent, oddly sweet aroma becomes faintly, but nose-tinglingly, apparent. For the freshest flavor and health benefits, peeled, sliced ginger root is best, but organic powdered ginger is an acceptable alternative. If refrigerated, ginger root can last up to a year, and when frozen, the roots will retain their flavor for about six months. When purchasing fresh ginger, make sure the root is firm and smooth. That’s where ginger has been for the last few thousand years, but the important part of ginger’s journey is what it does for you. Ginger’s Amazing Advantages for Obesity Metabolic Syndrome Scientists are well aware of the amazing benefits ginger provides, and not just because of all the traditional remedies it’s provided for diseases and disorders throughout the eons, all over the world. Many of those uses have been proven clinically sound in lab and hospital studies. A book titled “The Amazing and Mighty Ginger”4 shows that the root’s most prominent bioactive ingredient is gingerol (along with a lesser compound called shogaol) but while this is where the spicy aroma comes from, gingerol is also known as both an anti-inflammatory and antioxidant with the power to combat cancer. The most frequent references for ginger, medically speaking, have come from the relief it offers for people experiencing nausea, whether from seasickness, chemotherapy or pregnancy, and without any adverse side effects. The China Agricultural University study authors wrote: “Interest in ginger as an anticancer agent has markedly increased over the last few years and a direct protein target has been identified in colon cancer. Ginger also appears to … improve lipid metabolism, thereby helping to decrease the risk of cardiovascular disease and diabetes.”5 Ginger’s effectiveness as a “fat burner” has become a frequent and fascinating topic of discussion, both in gyms and hospitals, and one of the reasons is that it’s not just one mechanism that allows it to take place. Carbohydrate digestion and insulin secretion are two more terms that hint at the way ginger works. Its role in reducing oxidative stress, which takes a toll on your cells and hastens the aging process, can no doubt be put, at least partially, to ginger’s antioxidant strength. This helps lower your blood pressure and optimize cholesterol, and may even help reduce stiffening of arteries and fat buildup in your arteries, known as atherosclerosis. Studies on Ginger for Digestion and Other Benefits Animal (rats) and test-tube studies have indicated that ginger “significantly” reduces systematic inflammation, body weight and blood sugar, which helps protect against another serious “umbrella” illness called nonalcoholic fatty liver disease (NAFLD), suffered by up to 40 percent of U.S. adults, one study reported.6 The Time article mentioned that a lack of funding and the intricacies of all the compounds combined may be reasons why not many scientists tackled ginger as a study topic before the Chinese study emerged, and 10 clinical trials on how ginger effects metabolic syndrome helped bring them to their conclusions. Ginger may enhance calorie burn, they noted, while reducing feelings of hunger. Further, it’s also been implicated in weight loss in overweight adults, along with “positive changes in cholesterol, blood sugar, blood pressure, inflammatory proteins and liver health.”7 Whole ginger extract has been found to have antiproliferative capabilities, especially in prostate cancer, which means it inhibits cancer growth and helps induce death of cancerous cells in many different prostate cancer cells, driving “mitochondrially mediated apoptosis,” or programmed cell death, and decreasing the size of tumors, without disturbing normal tissues.8 The University of Maryland Medical Center9 noted that ginger has successfully helped treat pain and discomfort in several other conditions, along with others, including: ✓ Pain from osteoarthritis ✓ Preventing the common cold ✓ Optimized cholesterol ✓ Lowered oxidative stress ✓ Relieved headaches ✓ Reduced atherosclerosis ✓ Possible benefit for heart disease ✓ Blood clotting prevention ✓ Improved blood sugar Ginger supplementation has also been a topic of discussion, but although tablets, capsules and powders to dissolve in liquid have been made available, Columbia University associate professor of nutritional medicine Marie-Pierre St-Onge believes that while potential benefits look promising, scientists aren’t sure about dosages. As far as the root is concerned, it can be used either fresh or dried, as a steam distillation of the root’s oil, as well as in many forms of extracts and tinctures. One study showed that regular supplementation consisting of 2 grams of ginger powder daily for10 three months resulted in a dramatic drop in fasting blood sugar in adults. Ginger in Light of Epigenetics Recent epigenetic research has revealed several of the already-discussed aspects of ginger, which is potent enough to impact chromatin and regulate epigenetic mechanisms, especially histone acetylation, the process an acetyl group undergoes to transfer molecules, which can affect how genes are regulated. Age, your environment, lifestyle and general health can all influence epigenetics, which is why it’s under such intense scientific scrutiny lately. What Is Epigenetics explains: “Ginger is considered a powerful herb with the ability to impact chromatin in a cell’s nucleus and regulate epigenetic mechanisms, particularly histone acetylation. Where acetylation is the process by which an acetyl group is transferred from one molecule to another, ginger — and similar herbs like turmeric, tulsi and cinnamon — are proving to exert influence on gene regulation.”11 One study12 reported ginger’s ability to increase histone H3 acetylation and suppress the expression of histone deacetylase 1 (HDAC1). What Is Epigenetics adds: “Histone acetylation removes the positive charge of histones and ultimately relaxes the structure of tightknit chromatin, leading to increased transcription — the first step in gene expression where a particular strand of DNA is copied into RNA. The enzymes which remove an acetyl mark are known as HDACs. When an individual consumes health foods like ginger, these epigenetic tags attached to histone proteins around which the DNA is wrapped can be adjusted, influencing the expression of genes linked to inflammatory and neuroprotective pathways.” Fresh or cooked ginger is the only place you’ll find either gingerol or shogaol. Both are absorbed quickly and serve to “increase gastric tone and motility,” as well as help your intestinal muscles relax so built-up gas can be released. Ginger Preparations for Health and a Healthy Weight Slivers of ginger root can be peeled off to make a “ginger shot,” which consists of a little added lemon juice, orange juice and turmeric, said to increase your digestion and — due to its thermogenic properties — promote a healthier metabolism and gut function. Fire tea, made with ginger and cinnamon together, can help fight fat. These two spices contain a host of health benefits by themselves, but together they can help keep your weight where you want it. Cinnamon helps maintain your blood sugar and encourages your body to store less fat, and ginger helps help boost your digestion. Try drinking it right after a meal. Fire Tea Ingredients 2 cinnamon sticks (or 1 teaspoon of ground cinnamon) 3 or 4 slices of fresh ginger (or 1 tablespoon grated) Honey or stevia for natural sweetness 1/2 gallon of pure water Procedure Boil ginger and one cinnamon stick together in approximately one-half gallon of water for 20 minutes to help the ingredients blend together. Strain straight into your cup with a mesh strainer and add a bit of honey or stevia for sweetness, if you desire.