ArticleBiotechnology research international2014
Thermostability of Probiotics and Their α -Galactosidases and the Potential for Bean Products.
Article in Biotechnology research international, 2014. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed, 28 citations in OpenAlex.
- Application of Probiotics in Foods: A Comprehensive Review of Benefits, Challenges, and Future Perspectives.Foods (Basel, Switzerland) · 2025Review
- Genomic characterization and probiotic assessment of Bifidobacterium breve JKL2022 with strain-specific CLA-converting properties.Scientific reports · 2025Article
- The comparative effects of probiotics on growth, antioxidant indices and intestinal histomorphology of broilers under heat stress condition.Scientific reports · 2024Article
- Formulation and characterization of pressure-assisted microsyringe 3D-printed scaffolds for controlled intravaginal antibiotic release.International journal of pharmaceutics · 2023Article
- Release Kinetics of Metronidazole from 3D Printed Silicone Scaffolds for Sustained Application to the Female Reproductive Tract.Biomedical engineering advances · 2023Article
- Functional Genomic Insights into ProbioticFoods (Basel, Switzerland) · 2021Article
- Safety of Probiotics: Functional Fruit Beverages and Nutraceuticals.Foods (Basel, Switzerland) · 2020Review
- Characterization of two novel heat-active α-galactosidases from thermophilic bacteria.Extremophiles : life under extreme conditions · 2017Article
- Purification and characterisation of intracellular alpha-galactosidases from Acinetobacter sp.3 Biotech · 2015Article
- Molecular cloning of AtRS4, a seed specific multifunctional RFO synthase/galactosylhydrolase in Arabidopsis thaliana.Frontiers in plant science · 2015Article
Corrections and comments
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Authors and funding
5 authors at 3 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Soybeans and other pulses contain oligosaccharides which may cause intestinal disturbances such as flatulence. This study was undertaken to investigate α -galactosidase-producing probiotics added to frozen foods which can survive warming treatments used in thawing and consumption of the pulses. The maximum α -galactosidase activity (1.26 U/mg protein) was found in Bifidobacterium breve S46. Lactobacillus casei had the highest α -galactosidase thermostability among the various strains, with D values of 35, 29, and 9.3 minutes at 50°C, 55°C, and 60°C, respectively. The enzyme activity was less affected than viable cells by heating. However, the D values of two bacterial enzymes were lower than those of three commercial α -galactosidase-containing products. Freshly grown cells and their enzymes were more stable than the rehydrated cultures and their enzymes. Practical Application. Enzymes and cultures can be added to foods in order to enhance the digestibility of carbohydrates in the gastrointestinal tract. However since many foods are warmed, it is important that the thermostability of the enzymes be assessed. This paper provides data on the stability of α -galactosidase, which could potentially be added to food matrices containing stachyose or raffinose, such as beans.
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Registered trials
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