Bioactive dairy ingredients for food and non-food applications

Tan, P. and Peh, K. and Gan, C. and Liong, M.T. (2014) Bioactive dairy ingredients for food and non-food applications. Acta Alimentaria, 43 (1). pp. 113-123. ISSN 0139-3006

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Abstract

Lactobacilli and bifidobacteria are most commonly encountered in the dairy industries, either existing naturally in milk or inoculated as starters in fermented dairy products. Recent research suggests that fermented dairy products are a cocktail of bioactive ingredients. The objective of our study was to evaluate the bioactivity of cell wall fractions of Lactobacillus and Bifidobacterium grown in reconstituted skimmed milk, and the possibility of intra- and extracellular extracts of these bacteria for applications in foods and beyond. Intracellular and extracellular extracts of Lactobacillus and Bifidobacterium showed inhibitory activities against food and dermal pathogens. All strains were able to produce inhibitors, such as organic acids, antimicrobial peptides, diacetyl, and hydrogen peroxide. Most strains showed higher production of extracellular than intracellular inhibitors (P<0.05). Meanwhile, all strains were able to produce hyaluronic acid, lipoteichoic acid, peptidoglycan, neutral sphingomyelinase and acid sphingomyelinase at concentrations applicable for cosmeceutical application. Findings from our study demonstrated that inhibitors and bioactives from lactobacilli and bifidobacteria have the potential to be developed into formulations for food and non-food applications.

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