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Amaral AR, Risolia LW, Rentas MF, Marchi PH, Balieiro JCDC, Vendramini THA, Brunetto MA. Translating Human and Animal Model Studies to Dogs' and Cats' Veterinary Care: Beta-Glucans Application for Skin Disease, Osteoarthritis, and Inflammatory Bowel Disease Management. Microorganisms 2024; 12:1071. [PMID: 38930453 PMCID: PMC11205328 DOI: 10.3390/microorganisms12061071] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2024] [Revised: 05/23/2024] [Accepted: 05/24/2024] [Indexed: 06/28/2024] Open
Abstract
The inclusion of beta-glucans in dog and cat food is associated with numerous beneficial effects on the health of these animals. In this regard, there is an effort to elucidate the potential of this nutraceutical in chronic patients. Since there is a lack of a review on the topic, this review article aims to compile and discuss the evidence found to date. Atopic dermatitis, inflammatory bowel disease, and osteoarthritis are diseases of significant clinical relevance in dogs and cats. In general, the pathophysiology of these chronic conditions is related to immune-mediated and inflammatory mechanisms. Therefore, the immunomodulation and anti-inflammatory effects of beta-glucans are highlighted throughout this review. The available information seems to indicate that the studies on beta-glucans' impact on allergic processes in dogs indicate a reduction in clinical signs in atopic dermatitis cases. Additionally, while beta-glucans show promise as a safe supplement, particularly for osteoarthritis, further clinical trials are imperative, especially in uncontrolled environments. Beta-glucans emerge as a potential nutraceutical offering immune benefits for inflammatory bowel disease patients, although extensive research is required to define its optimal origin, molecular weight, dosage, and specific applications across animals suffering from this disease.
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Affiliation(s)
- Andressa Rodrigues Amaral
- Veterinary Nutrology Service, Veterinary Teaching Hospital, School of Veterinary Medicine and Animal Science, University of Sao Paulo, Sao Paulo 05508-270, Brazil;
| | - Larissa Wünsche Risolia
- Pet Nutrology Research Center (CEPEN-PET), Department of Animal Nutrition and Production, School of Veterinary Medicine and Animal Science, University of Sao Paulo, Pirassununga 13635-000, Brazil; (L.W.R.); (M.F.R.); (P.H.M.); (J.C.d.C.B.)
| | - Mariana Fragoso Rentas
- Pet Nutrology Research Center (CEPEN-PET), Department of Animal Nutrition and Production, School of Veterinary Medicine and Animal Science, University of Sao Paulo, Pirassununga 13635-000, Brazil; (L.W.R.); (M.F.R.); (P.H.M.); (J.C.d.C.B.)
| | - Pedro Henrique Marchi
- Pet Nutrology Research Center (CEPEN-PET), Department of Animal Nutrition and Production, School of Veterinary Medicine and Animal Science, University of Sao Paulo, Pirassununga 13635-000, Brazil; (L.W.R.); (M.F.R.); (P.H.M.); (J.C.d.C.B.)
| | - Júlio Cesar de Carvalho Balieiro
- Pet Nutrology Research Center (CEPEN-PET), Department of Animal Nutrition and Production, School of Veterinary Medicine and Animal Science, University of Sao Paulo, Pirassununga 13635-000, Brazil; (L.W.R.); (M.F.R.); (P.H.M.); (J.C.d.C.B.)
| | - Thiago Henrique Annibale Vendramini
- Veterinary Nutrology Service, Veterinary Teaching Hospital, School of Veterinary Medicine and Animal Science, University of Sao Paulo, Sao Paulo 05508-270, Brazil;
- Pet Nutrology Research Center (CEPEN-PET), Department of Animal Nutrition and Production, School of Veterinary Medicine and Animal Science, University of Sao Paulo, Pirassununga 13635-000, Brazil; (L.W.R.); (M.F.R.); (P.H.M.); (J.C.d.C.B.)
| | - Marcio Antonio Brunetto
- Veterinary Nutrology Service, Veterinary Teaching Hospital, School of Veterinary Medicine and Animal Science, University of Sao Paulo, Sao Paulo 05508-270, Brazil;
- Pet Nutrology Research Center (CEPEN-PET), Department of Animal Nutrition and Production, School of Veterinary Medicine and Animal Science, University of Sao Paulo, Pirassununga 13635-000, Brazil; (L.W.R.); (M.F.R.); (P.H.M.); (J.C.d.C.B.)
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2
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Akal C. Using dietary fiber as stabilizer in dairy products: β-glucan and inulin-type fructans. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:2945-2954. [PMID: 37786597 PMCID: PMC10542075 DOI: 10.1007/s13197-022-05651-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/21/2022] [Accepted: 11/11/2022] [Indexed: 12/12/2022]
Abstract
β-glucan and inulin-type fructans, considering their beneficial effects on health, are the favorite dietary fibers in recent years. This review firstly gives information on the health-promoting effects of these two fibers, and then, using them in dairy products. They can be used in different dairy products, depending on their properties. However, their effect levels and forms may be different. Especially in probiotic products, these fibers can be used as a multi-functional additive because of their satisfactory stability in dairy products. The stabilizer effect can change in dairy products (e.g., ice cream, beverage) with variable composition/formulation. β-glucan and inulin-type fructans develop textural or rheological properties of dairy products that have relatively more standard composition (such as yogurt, cheese), at varying degrees depending on the proportion. Since the additives used to increase the stability of foods or to extend their shelf life are compounds that are beneficial for health, their usage areas should be increased, and their different potential effects should be known. For this reason, in this review, current information about health effects and usage areas of these components discussed in detail. Consequently, the texture improver effect of these two dietary fibers on dairy products is crucial and has no effect (positive/negative) on physicochemical or flavor properties. Although individual studies have reported a reduction in the amount of acetaldehyde in yogurt or effects that may cause undesirable functional properties in mozzarella cheese, most studies have proven that fiber addition does not have an adverse effect on the properties other than texture.
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Affiliation(s)
- Ceren Akal
- Faculty of Agriculture, Department of Dairy Technology, Ankara University, 06110 Ankara, Turkey
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3
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Soto LP, Sirini NE, Frizzo LS, Zbrun MV, Zimmermann JA, Ruiz MJ, Rosmini MR, Sequeira GJ, Miotti C, Signorini ML. Lactic acid bacteria viability in different refrigerated food matrices: a systematic review and Meta‑analysis. Crit Rev Food Sci Nutr 2023; 63:12178-12206. [PMID: 35848093 DOI: 10.1080/10408398.2022.2099807] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
The aim of this systematic review and meta-analysis was to determine which variables affect the viability of lactic acid bacteria (LAB) added to different types of refrigerated foods during the first 28 days. Scopus, ScienceDirect, PubMed and Cochrane Central Register of Reviews databases were searched from 1997 to April 2022. A total of 278 studies, which showed randomized and controlled experiments published in peer reviewed journals, were included. The viability of LAB in different moments during the storage process was synthesized as mean point estimate (MPE) via random-effects meta-analyses and the effect of multiple factors on the LAB´s viability was evaluated by multiple meta-regression. The meta-analysis showed that the decrease in LAB viability will be more abrupt the greater the initial dose. The physical structure of food may influence bacterial viability. Fruit was the type of product that most quickly lost viability. Co-culture of two or more species did not affect viability. Preservation methods had an unfavorable effect and prebiotics had a beneficial effect on bacterial viability. Viability was genus dependent. The data obtained in this study provide an overview of the factors to be taken into account for the design of new foods.
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Affiliation(s)
- Lorena P Soto
- Laboratory of Food Analysis, Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral, National Council of Scientific and Technical Research (UNL/CONICET), Esperanza, Province of Santa Fe, Argentina
- Department of Public Health, Faculty of Veterinary Science, National University of the Littoral, Esperanza, Province of Santa Fe, Argentina
| | - Noelí E Sirini
- Laboratory of Food Analysis, Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral, National Council of Scientific and Technical Research (UNL/CONICET), Esperanza, Province of Santa Fe, Argentina
| | - Laureano S Frizzo
- Laboratory of Food Analysis, Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral, National Council of Scientific and Technical Research (UNL/CONICET), Esperanza, Province of Santa Fe, Argentina
- Department of Public Health, Faculty of Veterinary Science, National University of the Littoral, Esperanza, Province of Santa Fe, Argentina
| | - María V Zbrun
- Department of Public Health, Faculty of Veterinary Science, National University of the Littoral, Esperanza, Province of Santa Fe, Argentina
- Dairy Chain Research Institute, EEA Rafaela, Rafaela, Province of Santa Fe, Argentina
| | - Jorge A Zimmermann
- Laboratory of Food Analysis, Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral, National Council of Scientific and Technical Research (UNL/CONICET), Esperanza, Province of Santa Fe, Argentina
| | - María J Ruiz
- Laboratory of Food Analysis, Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral, National Council of Scientific and Technical Research (UNL/CONICET), Esperanza, Province of Santa Fe, Argentina
| | - Marcelo R Rosmini
- Department of Public Health, Faculty of Veterinary Science, National University of the Littoral, Esperanza, Province of Santa Fe, Argentina
| | - Gabriel J Sequeira
- Department of Public Health, Faculty of Veterinary Science, National University of the Littoral, Esperanza, Province of Santa Fe, Argentina
| | - Camila Miotti
- Dairy Chain Research Institute, EEA Rafaela, Rafaela, Province of Santa Fe, Argentina
| | - Marcelo L Signorini
- Department of Public Health, Faculty of Veterinary Science, National University of the Littoral, Esperanza, Province of Santa Fe, Argentina
- Dairy Chain Research Institute, EEA Rafaela, Rafaela, Province of Santa Fe, Argentina
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Sha SP, Modak D, Sarkar S, Roy SK, Sah SP, Ghatani K, Bhattacharjee S. Fruit waste: a current perspective for the sustainable production of pharmacological, nutraceutical, and bioactive resources. Front Microbiol 2023; 14:1260071. [PMID: 37942074 PMCID: PMC10628478 DOI: 10.3389/fmicb.2023.1260071] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2023] [Accepted: 10/09/2023] [Indexed: 11/10/2023] Open
Abstract
Fruits are crucial components of a balanced diet and a good source of natural antioxidants, that have proven efficacy in various chronic illnesses. Various kinds of waste generated from fruit industries are considered a global concern. By utilizing this fruit waste, the international goal of "zero waste" can be achieved by sustainable utilization of these waste materials as a rich source of secondary metabolites. Moreover, to overcome this waste burden, research have focused on recovering the bioactive compounds from fruit industries and obtaining a new strategy to combat certain chronic diseases. The separation of high-value substances from fruit waste, including phytochemicals, dietary fibers, and polysaccharides which can then be used as functional ingredients for long-term health benefits. Several novel extraction technologies like ultrasound-assisted extraction (UAE), pressurized liquid extraction (PLE), and supercritical fluid extraction (SFE) could provide an alternative approach for successful extraction of the valuable bioactives from the fruit waste for their utilization as nutraceuticals, therapeutics, and value-added products. Most of these waste-derived secondary metabolites comprise polyphenols, which have been reported to have anti-inflammatory, insulin resistance-treating, cardiovascular disease-maintaining, probiotics-enhancing, or even anti-microbial and anti-viral capabilities. This review summarizes the current knowledge of fruit waste by-products in pharmacological, biological, and probiotic applications and highlights several methods for identifying efficacious bioactive compounds from fruit wastes.
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Affiliation(s)
- Shankar Prasad Sha
- Food Microbiology Laboratory, Department of Botany, Kurseong College, Kurseong, India
| | - Debabrata Modak
- Cell and Molecular Biology Laboratory, Department of Zoology, University of North Bengal, Raja Rammohunpur, India
| | - Sourav Sarkar
- Cell and Molecular Biology Laboratory, Department of Zoology, University of North Bengal, Raja Rammohunpur, India
| | - Sudipta Kumar Roy
- Cell and Molecular Biology Laboratory, Department of Zoology, University of North Bengal, Raja Rammohunpur, India
| | - Sumit Prasad Sah
- Food Microbiology Laboratory, Department of Botany, Kurseong College, Kurseong, India
| | - Kriti Ghatani
- Food Microbiology Laboratory, Department of Food Technology, University of North Bengal, Raja Rammohunpur, India
| | - Soumen Bhattacharjee
- Cell and Molecular Biology Laboratory, Department of Zoology, University of North Bengal, Raja Rammohunpur, India
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Singh RP, Bhardwaj A. β-glucans: a potential source for maintaining gut microbiota and the immune system. Front Nutr 2023; 10:1143682. [PMID: 37215217 PMCID: PMC10198134 DOI: 10.3389/fnut.2023.1143682] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2023] [Accepted: 04/03/2023] [Indexed: 05/24/2023] Open
Abstract
The human gastrointestinal (GI) tract holds a complex and dynamic population of microbial communities, which exerts a marked influence on the host physiology during homeostasis and disease conditions. Diet is considered one of the main factors in structuring the gut microbiota across a lifespan. Intestinal microbial communities play a vital role in sustaining immune and metabolic homeostasis as well as protecting against pathogens. The negatively altered gut bacterial composition has related to many inflammatory diseases and infections. β-glucans are a heterogeneous assemblage of glucose polymers with a typical structure comprising a leading chain of β-(1,4) and/or β-(1,3)-glucopyranosyl units with various branches and lengths as a side chain. β-glucans bind to specific receptors on immune cells and initiate immune responses. However, β-glucans from different sources differ in their structures, conformation, physical properties, and binding affinity to receptors. How these properties modulate biological functions in terms of molecular mechanisms is not known in many examples. This review provides a critical understanding of the structures of β-glucans and their functions for modulating the gut microbiota and immune system.
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Affiliation(s)
- Ravindra Pal Singh
- Department of Industrial Biotechnology, Gujarat Biotechnology University, Gandhinagar, Gujarat, India
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Zhao P, Li N, Chen L, Guo Y, Huang Y, Tong L, Wang L, Fan B, Wang F, Liu L. Effects of Oat β-Glucan on the Textural and Sensory Properties of Low-Fat Set Type Pea Protein Yogurt. Molecules 2023; 28:molecules28073067. [PMID: 37049830 PMCID: PMC10096348 DOI: 10.3390/molecules28073067] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 03/26/2023] [Accepted: 03/28/2023] [Indexed: 04/03/2023] Open
Abstract
This study investigated the effect of oat β-glucan as a fat substitute on the structure formation, texture, and sensory properties of pea protein yogurt. The results showed that the incorporation of 0.5% β-glucan significantly accelerated the lactic acid bacteria-induced fermentation, with the time for reaching the target pH of 4.6 shortened from 3.5 h to 3 h (p < 0.05); increased the plastic module (G′) from 693 Pa to 764 Pa when fermenting 3 h (p < 0.05); and enhanced the water-holding capacity from 77.29% to 82.15% (p < 0.05). The identification of volatile organic compounds (VOCs) in low-fat pea protein yogurt by GC-IMS revealed a significant decrease in aldehydes and a significant increase in alcohols, ketones and acids in the pea yogurt after fermentation (p < 0.05). Among them, the levels of acetic acid, acetone, 2,3-butanedione, 3-hydroxy-2-butanone, and ethyl acetate all significantly increased with the addition of oat β-glucan (p < 0.05), thereby providing prominent fruity, sweet, and creamy flavors, respectively. Combined with the results of sensory analysis, the quality characteristics of pea protein yogurt with 1% oil by adding 1% oat β-glucan were comparable to the control sample with 3% oil. Therefore, oat β-glucan has a good potential for fat replacement in pea protein yogurt.
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Karimi R, Homayoonfal M, Malekjani N, Kharazmi MS, Jafari SM. Interaction between β-glucans and gut microbiota: a comprehensive review. Crit Rev Food Sci Nutr 2023; 64:7804-7835. [PMID: 36975759 DOI: 10.1080/10408398.2023.2192281] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
Abstract
Gut microbiota (GMB) in humans plays a crucial role in health and diseases. Diet can regulate the composition and function of GMB which are associated with different human diseases. Dietary fibers can induce different health benefits through stimulation of beneficial GMB. β-glucans (BGs) as dietary fibers have gained much interest due to their various functional properties. They can have therapeutic roles on gut health based on modulation of GMB, intestinal fermentation, production of different metabolites, and so on. There is an increasing interest in food industries in commercial application of BG as a bioactive substance into food formulations. The aim of this review is considering the metabolizing of BGs by GMB, effects of BGs on the variation of GMB population, influence of BGs on the gut infections, prebiotic effects of BGs in the gut, in vivo and in vitro fermentation of BGs and effects of processing on BG fermentability.
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Affiliation(s)
- Reza Karimi
- Department of Food Science and Technology, Faculty of Agricultural Sciences, University of Guilan, Rasht, Iran
| | - Mina Homayoonfal
- Research Center for Biochemistry and Nutrition in Metabolic Diseases, Institute for Basic Sciences, Kashan University of Medical Sciences, Kashan, Iran
| | - Narjes Malekjani
- Department of Food Science and Technology, Faculty of Agricultural Sciences, University of Guilan, Rasht, Iran
| | | | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
- Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Nutrition and Bromatology Group, Ourense, Spain
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
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Dysin AP, Egorov AR, Godzishevskaya AA, Kirichuk AA, Tskhovrebov AG, Kritchenkov AS. Biologically Active Supplements Affecting Producer Microorganisms in Food Biotechnology: A Review. Molecules 2023; 28:molecules28031413. [PMID: 36771079 PMCID: PMC9921933 DOI: 10.3390/molecules28031413] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2022] [Revised: 01/18/2023] [Accepted: 01/27/2023] [Indexed: 02/05/2023] Open
Abstract
Microorganisms, fermentation processes, and the resultant metabolic products are a key driving force in biotechnology and, in particular, in food biotechnology. The quantity and/or quality of final manufactured food products are directly related to the efficiency of the metabolic processes of producer microorganisms. Food BioTech companies are naturally interested in increasing the productivity of their biotechnological production lines. This could be achieved via either indirect or direct influence on the fundamental mechanisms governing biological processes occurring in microbial cells. This review considers an approach to improve the efficiency of producer microorganisms through the use of several types of substances or complexes affecting the metabolic processes of microbial producers that are of interest for food biotechnology, particularly fermented milk products. A classification of these supplements will be given, depending on their chemical nature (poly- and oligosaccharides; poly- and oligopeptides, individual amino acids; miscellaneous substances, including vitamins and other organic compounds, minerals, and multicomponent supplements), and the approved results of their application will be comprehensively surveyed.
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Affiliation(s)
- Artem P. Dysin
- Faculty of Science, Peoples’ Friendship University of Russia (RUDN University), Miklukho-Maklaya St. 6, 117198 Moscow, Russia
| | - Anton R. Egorov
- Faculty of Science, Peoples’ Friendship University of Russia (RUDN University), Miklukho-Maklaya St. 6, 117198 Moscow, Russia
| | - Anastasia A. Godzishevskaya
- Faculty of Science, Peoples’ Friendship University of Russia (RUDN University), Miklukho-Maklaya St. 6, 117198 Moscow, Russia
| | - Anatoly A. Kirichuk
- Faculty of Science, Peoples’ Friendship University of Russia (RUDN University), Miklukho-Maklaya St. 6, 117198 Moscow, Russia
| | - Alexander G. Tskhovrebov
- Faculty of Science, Peoples’ Friendship University of Russia (RUDN University), Miklukho-Maklaya St. 6, 117198 Moscow, Russia
- Correspondence: (A.G.T.); (A.S.K.)
| | - Andreii S. Kritchenkov
- Faculty of Science, Peoples’ Friendship University of Russia (RUDN University), Miklukho-Maklaya St. 6, 117198 Moscow, Russia
- Metal Physics Laboratory, Institute of Technical Acoustics NAS of Belarus, Ludnikova Prosp. 13, 210009 Vitebsk, Belarus
- Correspondence: (A.G.T.); (A.S.K.)
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High β-Glucans Oats for Healthy Wheat Breads: Physicochemical Properties of Dough and Breads. Foods 2022; 12:foods12010170. [PMID: 36613386 PMCID: PMC9818581 DOI: 10.3390/foods12010170] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 12/14/2022] [Accepted: 12/26/2022] [Indexed: 12/31/2022] Open
Abstract
Bread is a highly consumed food whose nutritional value can be improved by adding an oat flour (Avena sativa L.-variety Bonaerense INTA Calen-Argentina) to a high-industrial quality wheat flour (Triticum aestivum L.). This cultivar of oat contains high amounts of β-glucans, which act as a prebiotic fiber. Wheat flour was complemented with different amounts of oat flour (5, 15, and 25%). A contribution of hydrophilic components from oat flour was evident in the oat-wheat mixtures. At the same time, the high content of total dietary fiber led to changes in the rheological properties of the dough. Mixtures with a higher proportion of oats showed an increase in alveographic tenacity (stiffer dough), higher stability, and a lower softening degree in farinographic assays. The dough showed significant increases in hardness and gumminess, without significant changes in cohesiveness, i.e., no disruption to the gluten network was observed. Relaxation tests showed that the blends with a higher oat content yielded 10 times higher stress values compared to wheat dough. Analysis of the oat-wheat breads showed improvements in nutritional parameters, with slight decreases in the volume and crust color. The crumb showed significant increases in firmness and chewing strength as the amount of oats added increased. Nutritional parameters showed that lipids, dietary fiber, and β-glucans were significantly increased by the addition of oats. Sensory analysis achieved high response rates with good-to-very good ratings on the hedonic scale set. Thus, the addition of oats did not generate rejection by the consumer and could be accepted by them. Breads with wheat and oats showed nutritional improvements with respect to wheat bread, since they have higher dietary fiber content, especially in β-glucans, so they could be considered functional breads.
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Xu M, Pan L, Zhou Z, Han Y. Structural characterization of levan synthesized by a recombinant levansucrase and its application as yogurt stabilizers. Carbohydr Polym 2022; 291:119519. [DOI: 10.1016/j.carbpol.2022.119519] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2021] [Revised: 04/16/2022] [Accepted: 04/20/2022] [Indexed: 11/27/2022]
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Dai J, He J, Chen Z, Qin H, Du M, Lei A, Zhao L, Wang J. Euglena gracilis Promotes Lactobacillus Growth and Antioxidants Accumulation as a Potential Next-Generation Prebiotic. Front Nutr 2022; 9:864565. [PMID: 35811960 PMCID: PMC9257220 DOI: 10.3389/fnut.2022.864565] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2022] [Accepted: 04/19/2022] [Indexed: 11/13/2022] Open
Abstract
Euglena gracilis, a single-celled microalga with various trophic growth styles under different cultivation conditions, contains nutrients, such as ß-1,3-glucans, essential amino acids, fatty acids, vitamins, and minerals. It has recently attracted attention as a new health food. Among them, ß-1,3-glucans, paramylon of Euglena, is an insoluble dietary fiber and is well known as an immune booster, attenuator of obesity and diabetes, reducer of acute liver injury, and suppressor of atopic dermatitis, and other chronic inflammatory disorders. Recently, evidence has appeared for the positive health effects of foods, food ingredients, or biochemical compounds derived from several other microalgae, such as Chlorella, Spirulina, Dunaliella, Phaeodactylum, and Pavlova. Until most recently, the prebiotic activity of Euglena and paramylon was reported. Emerging prospects of microalgae as prebiotics were well summarized, but the mechanisms behind the bacterial growth promotion by microalgae are not elucidated yet. Thus, we evaluated the prebiotic prospects of both autotrophic and heterotrophic Euglena on six different Lactobacillus. What’s more, the stimulated mechanism was revealed by bacterial culture medium metabolomic analysis. This study could widen the knowledge about the prebiotic activity of Euglena as a next-generation prebiotic and other microalgae-derived compounds as potential health foods.
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Affiliation(s)
- Junjie Dai
- College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, China
- Shenzhen Key Laboratory of Marine Bioresource and Eco-Environmental Science, Shenzhen Engineering Laboratory for Marine Algal Biotechnology, College of Life Sciences and Oceanography, Shenzhen University, Shenzhen, China
| | - Jiayi He
- Shenzhen Key Laboratory of Marine Bioresource and Eco-Environmental Science, Shenzhen Engineering Laboratory for Marine Algal Biotechnology, College of Life Sciences and Oceanography, Shenzhen University, Shenzhen, China
| | - Zixi Chen
- Shenzhen Key Laboratory of Marine Bioresource and Eco-Environmental Science, Shenzhen Engineering Laboratory for Marine Algal Biotechnology, College of Life Sciences and Oceanography, Shenzhen University, Shenzhen, China
| | - Huan Qin
- Shenzhen Key Laboratory of Marine Bioresource and Eco-Environmental Science, Shenzhen Engineering Laboratory for Marine Algal Biotechnology, College of Life Sciences and Oceanography, Shenzhen University, Shenzhen, China
| | - Ming Du
- Shenzhen Key Laboratory of Marine Bioresource and Eco-Environmental Science, Shenzhen Engineering Laboratory for Marine Algal Biotechnology, College of Life Sciences and Oceanography, Shenzhen University, Shenzhen, China
| | - Anping Lei
- Shenzhen Key Laboratory of Marine Bioresource and Eco-Environmental Science, Shenzhen Engineering Laboratory for Marine Algal Biotechnology, College of Life Sciences and Oceanography, Shenzhen University, Shenzhen, China
| | - Liqing Zhao
- College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, China
- *Correspondence: Liqing Zhao,
| | - Jiangxin Wang
- Shenzhen Key Laboratory of Marine Bioresource and Eco-Environmental Science, Shenzhen Engineering Laboratory for Marine Algal Biotechnology, College of Life Sciences and Oceanography, Shenzhen University, Shenzhen, China
- Jiangxin Wang,
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Effects of β-glucan extracted from Saccharomyces cerevisiae on the quality of bio-yoghurts: in vitro and in vivo evaluation. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01468-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Garavand F, Daly DF, Gómez-Mascaraque LG. Biofunctional, structural, and tribological attributes of GABA-enriched probiotic yoghurts containing Lacticaseibacillus paracasei alone or in combination with prebiotics. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105348] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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14
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Bhattad T, Koradiya A, Prakash G. Prebiotic activity of paramylon isolated from heterotrophically grown Euglena gracilis. Heliyon 2021; 7:e07884. [PMID: 34584997 PMCID: PMC8450201 DOI: 10.1016/j.heliyon.2021.e07884] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2020] [Revised: 07/02/2021] [Accepted: 08/25/2021] [Indexed: 11/28/2022] Open
Abstract
Paramylon from Euglena gracilis is an insoluble crystalline β-1,3-glucan which have pharmaceutical and nutraceuticals applications. The present study aims to check the prebiotic potential of paramylon derived from heterotrophically grown E. gracilis in bioreactor. The Paramylon was extracted using sodium dodecyl sulfate from E. gracilis biomass. The Fourier Transform-Infra Red spectroscopy and scanning electron microscopy demonstrated the isolated paramylon to be equivalent to that of analytical standard. The prebiotic activity of E. gracilis cell extract and isolated paramylon was studied. E. gracilis cell extract as well as isolated paramylon led to cell number enhancement of Lacfid (Lactobacillus) strain exhibiting the prebiotic activities.
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Affiliation(s)
| | - Akshaykumar Koradiya
- Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, India
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15
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Abdi R, Joye IJ. Prebiotic Potential of Cereal Components. Foods 2021; 10:foods10102338. [PMID: 34681385 PMCID: PMC8535731 DOI: 10.3390/foods10102338] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2021] [Revised: 09/25/2021] [Accepted: 09/27/2021] [Indexed: 02/03/2023] Open
Abstract
One type of functional food that has been receiving much attention is food rich in prebiotics. The old but still valid definition of prebiotics defines them as non-digestible food components that selectively stimulate the growth and/or activity of the beneficial bacteria in the colon and, as a result, improve the host health. Cereals, as one of the main components in the human diet, contain substantial levels of dietary fiber with probable prebiotic potential. In addition, dietary fiber, particularly soluble dietary fiber, has recently emerged as a promising natural highly functional food ingredient in food production. This review focuses on the prebiotic potential of cereal dietary fiber types and covers the achievements and developments regarding its isolation. First, the probiotic and prebiotic concepts will be discussed. Next, different components of dietary fiber and their effect on the host bacteria through in vitro and/or in vivo studies will be reviewed. In a last part, this paper also discusses means of boosting the prebiotic properties of cereal components and innovative strategies for the extraction of cereal dietary fiber. The review focuses on wheat as a leading cereal crop that is widely and intensely used throughout the world in food production.
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Affiliation(s)
| | - Iris J. Joye
- Correspondence: ; Tel.: +1-519-824-4120 (ext. 52470)
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16
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Sharma R, Mokhtari S, Jafari SM, Sharma S. Barley-based probiotic food mixture: health effects and future prospects. Crit Rev Food Sci Nutr 2021; 62:7961-7975. [PMID: 33998934 DOI: 10.1080/10408398.2021.1921692] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Consumers around the globe are increasingly aware of the relation between nutrition and health. In this sense, food products that can improve gastrointestinal health such as probiotics, prebiotics and synbiotics are the most important segment within functional foods. Cereals are the potential substrates for probiotic products as they contain nutrients easily assimilated by probiotics and serve as the transporters of Lactobacilli through the severe conditions of gastrointestinal tract. Barley is one of the important substrates for the probiotic formulation because of its high phenolic compounds, β-glucans and tocols. The purpose of this review is to examine recent information regarding barley-based probiotic foods with a specific focus on the potential benefits of barley as a substrate for probiotic microorganisms in the development of dairy and nondairy based food products, and to study the effects of food matrices containing barley β-glucans on the growth and features of Lactobacillus strains after fermentation.
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Affiliation(s)
- Ruchi Sharma
- School of Bioengineering and Food Technology, Shoolini University of Biotechnology and Management Sciences, Solan, Himachal Pradesh, India
| | - Samira Mokhtari
- Department of Microbiology, Faculty of Agriculture and Forestry, University of Helsinki, Helsinki, Finland
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Somesh Sharma
- School of Bioengineering and Food Technology, Shoolini University of Biotechnology and Management Sciences, Solan, Himachal Pradesh, India
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17
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Aljewicz M, Mulet-Cabero AI, Wilde PJ. A comparative study of the influence of the content and source of β-glucan on the rheological, microstructural properties and stability of milk gel during acidification. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106486] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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18
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Shoukat M, Sorrentino A. Cereal β‐glucan: a promising prebiotic polysaccharide and its impact on the gut health. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14971] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Mahtab Shoukat
- Department of Agricultural Sciences University of Naples ‘Federico II’ Via Università 100 Portici Italy
| | - Angela Sorrentino
- Centre for Food Innovation and Development in the Food Industry University of Naples Federico II Via Università 133, Parco Gussone Portici80055Italy
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19
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Aljewicz M, Majcher M, Nalepa B. A Comprehensive Study of the Impacts of Oat β-Glucan and Bacterial Curdlan on the Activity of Commercial Starter Culture in Yogurt. Molecules 2020; 25:molecules25225411. [PMID: 33228132 PMCID: PMC7699414 DOI: 10.3390/molecules25225411] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2020] [Revised: 11/17/2020] [Accepted: 11/18/2020] [Indexed: 11/17/2022] Open
Abstract
This study provides important information about the impacts of various levels of oat (OBG) and bacterial (curdlan) β-glucan and fat contents in milk on survivability and metabolism of yogurt starter cultures. The results show that addition of β-glucans in the concentration higher than 0.25% reduced starter bacterial counts during storage and prolonged the milk acidification process. A significant increase in lactose consumption by starter cultures was noted in the yogurt samples with OBG addition up to 0.75%. The highest (by 567% on average) increase in lactic acid content was noted in the control yogurts. Whereas the lowest (by 351%) increase in lactic acid content was noted in yogurts with OBG. After 28-day storage, the acetic aldehyde content was significantly influenced by fat content, type and addition level of polysaccharide. A higher increase in acetoin content was noted in samples with 0.25% than in samples with 1% of polysaccharides. In turn, significantly lower increases in diacetyl and 2,3-pentanedione contents were observed in the yogurt samples with OBG than in these with curdlan, with diacetyl production increase along with the higher concentration of the polysaccharide. The addition of OBG and curdlan to milk contributed to differences in the starter culture metabolism, consequently, in the milk acidification dynamics.
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Affiliation(s)
- Marek Aljewicz
- Department of Dairy Science and Quality Management, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Oczapowskiego 7, 10-719 Olsztyn, Poland
- Correspondence: ; Tel.: +48-89-523-36-91
| | - Małgorzata Majcher
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland;
| | - Beata Nalepa
- Department of Industrial and Food Microbiology, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Pl. Cieszyński 1, 10-726 Olsztyn, Poland;
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20
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Kondyli E, Pappa EC, Kremmyda A, Arapoglou D, Metafa M, Eliopoulos C, Israilides C. Manufacture of Reduced Fat White-Brined Cheese with the Addition of β-Glucans Biobased Polysaccharides as Textural Properties Improvements. Polymers (Basel) 2020; 12:polym12112647. [PMID: 33182804 PMCID: PMC7696168 DOI: 10.3390/polym12112647] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2020] [Revised: 11/05/2020] [Accepted: 11/06/2020] [Indexed: 12/02/2022] Open
Abstract
β-Glucan, isolated from the mushroom Pleurotus ostreatus, at a concentration of 0.4%, was used in the manufacture of reduced-fat white-brined cheese from sheep milk. Control reduced-fat cheese was also produced from the same milk without the addition of β-glucan. The resultant cheeses were examined for their physicochemical characteristics, color and textural properties, and level of proteolysis and lipolysis. Furthermore, cheeses were evaluated organoleptically. In general, there were no statistical differences in the physicochemical characteristics and proteolysis levels found between both cheeses. The addition of β-glucan improved textural properties, and the cheeses received favorable grades for all the organoleptic characteristics. There were no flavor defects (such as a bitter taste) described by the panellists in this study. Generally, the addition of β-glucan did not significantly affect total free fatty acid content; however, at 180 days of ripening and storage, cheeses with the addition of β-glucan had a higher (p < 0.05) content than cheeses without β-glucan. The major fatty acids were acetic acid and capric acid.
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Affiliation(s)
- Efthymia Kondyli
- Dairy Research Department, Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DEMETER, Katsikas, 45221 Ioannina, Greece;
- Correspondence: ; Tel.: +30-265-109-4780
| | - Eleni C. Pappa
- Dairy Research Department, Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DEMETER, Katsikas, 45221 Ioannina, Greece;
| | - Alexandra Kremmyda
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, UK;
| | - Dimitris Arapoglou
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organisation-DEMETER, 1 S.Venizelou, 14123 Lycovrysi, Greece; (D.A.); (M.M.); (C.E.); (C.I.)
| | - Maria Metafa
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organisation-DEMETER, 1 S.Venizelou, 14123 Lycovrysi, Greece; (D.A.); (M.M.); (C.E.); (C.I.)
| | - Christos Eliopoulos
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organisation-DEMETER, 1 S.Venizelou, 14123 Lycovrysi, Greece; (D.A.); (M.M.); (C.E.); (C.I.)
| | - Cleanthes Israilides
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organisation-DEMETER, 1 S.Venizelou, 14123 Lycovrysi, Greece; (D.A.); (M.M.); (C.E.); (C.I.)
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21
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Ghaderi‐Ghahfarokhi M, Yousefvand A, Ahmadi Gavlighi H, Zarei M. The effect of hydrolysed tragacanth gum and inulin on the probiotic viability and quality characteristics of low‐fat yoghurt. INT J DAIRY TECHNOL 2020. [DOI: 10.1111/1471-0307.12742] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
| | - Amin Yousefvand
- Department of Food Hygiene Faculty of Veterinary Medicine Shahid Chamran University of Ahvaz AhvazIran
| | - Hassan Ahmadi Gavlighi
- Department of Food Science and Technology Faculty of Agriculture Tarbiat Modares University Tehran Iran
| | - Mehdi Zarei
- Department of Food Hygiene Faculty of Veterinary Medicine Shahid Chamran University of Ahvaz AhvazIran
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22
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Ghaderi‐Ghahfarokhi M, Yousefvand A, Ahmadi Gavlighi H, Zarei M, Farhangnia P. Developing novel synbiotic low-fat yogurt with fucoxylogalacturonan from tragacanth gum: Investigation of quality parameters and Lactobacillus casei survival. Food Sci Nutr 2020; 8:4491-4504. [PMID: 32884729 PMCID: PMC7455973 DOI: 10.1002/fsn3.1752] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2020] [Revised: 06/12/2020] [Accepted: 06/12/2020] [Indexed: 12/13/2022] Open
Abstract
Tragacanth gum (TG) displayed a prebiotic activity, but its application was restricted due to high viscosity and deterioration of organoleptic and textural characteristics of food. In this study, TG was depolymerized by Pectinex Ultra Color enzyme followed by membrane separation (30 kDa) to get pectinase hydrolyzed fraction of tragacanth gum (PHFTG) with molecular weight more than 30 kDa. The average molecular weight of PHFTG was 147.7 ± 11.5 g/mol having a fucoxylogalacturonan structure. The prebiotic activity was tested using PHFTG, TG, and inulin as a carbon source. The results showed that the count of Lactobacillus casei in PHFTG- and inulin-supplemented media increased significantly during the 48-hr fermentation (p < .05). Five batches of low-fat set yogurts were prepared by the following formulation: Control (without both L. casei and prebiotic), LC-Cont (containing L. casei), LC-PHFTG (containing L. casei + 0.5% PHFTG), LC-TG (containing L. casei + 0.05% TG), and LC-In (containing L. casei + 0.5% inulin), and L. casei population and physicochemical properties were monitored during 21-day storage at 4°C. The number of L. casei remained highly acceptable (8.54-8.61 log CFU/g) during 7-21 days of storage in LC-PHFTG. LC-In and LC-PHFTG presented significantly lower syneresis and higher sensory acceptability than LC-Cont and Control during storage (p < .05). LC-TG displayed weaker body and texture, lower sensory acceptability, and higher syneresis than other samples. This study provides support for expanding the utilization of PHFTG as a potential prebiotic and fat replacer in non- or low-fat dairy products with satisfactory sensory quality.
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Affiliation(s)
| | - Amin Yousefvand
- Department of Food HygieneFaculty of Veterinary MedicineShahid Chamran University of AhvazAhvazIran
| | - Hassan Ahmadi Gavlighi
- Department of Food Science and TechnologyFaculty of AgricultureTarbiat Modares UniversityTehranIran
| | - Mehdi Zarei
- Department of Food HygieneFaculty of Veterinary MedicineShahid Chamran University of AhvazAhvazIran
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23
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Zhao Y, Fu R, Li J. Effects of the β-glucan, curdlan, on the fermentation performance, microstructure, rheological and textural properties of set yogurt. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109449] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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24
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Cotârleţ M, Vasile AM, Gaspar-Pintiliescu A, Oancea A, Bahrim GE. Tribiotication strategy for the functionalization of bovine colostrum through the biochemical activities of artisanal and selected starter cultures. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2020.1745287] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Mihaela Cotârleţ
- Faculty of Food Science and Engineering, Dunărea De Jos University, Galaţi, Romania
- Cross-Border Faculty, Dunărea De Jos University, Galaţi, Romania
| | - Aida Mihaela Vasile
- Faculty of Food Science and Engineering, Dunărea De Jos University, Galaţi, Romania
| | - Alexandra Gaspar-Pintiliescu
- Departmnet of Cellular and Molecular Biology, The National Institute of Research and Development for Biological Sciences, Bucharest, Romania
| | - Anca Oancea
- Departmnet of Cellular and Molecular Biology, The National Institute of Research and Development for Biological Sciences, Bucharest, Romania
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25
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Ould Saadi L, Zaidi F, Sanz T, Haros CM. Effect of faba bean and chickpea mucilage incorporation in the structure and functionality of kefir. FOOD SCI TECHNOL INT 2020; 26:503-511. [DOI: 10.1177/1082013220908089] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
This investigation aimed to investigate the viability of kefir enrichment with mucilage extracted from faba bean and chickpea. Four formulations of kefir were studied: fermented milk (control), milk with 3% of faba bean mucilage, milk with 3% of chickpea mucilage and milk with 3% of inulin from artichoke (as prebiotic control). Kefirs were evaluated during 28 days’ storage time at refrigerated temperature. Microbial viability, physicochemical properties (total titratable acidity, syneresis and pH), rheological properties (flow and dynamic shear rheology) and consumer’s acceptability were evaluated. The number of bacteria significantly increased during storage period in all the formulations. The pH decreases during storage whereas total titratable acidity increased as was expected. Kefir supplemented with mucilage showed slightly lower but not significantly different sensory acceptability scores in comparison to the control. The novel mucilage ingredients could be prebiotic source for improving kefir quality.
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Affiliation(s)
- Linda Ould Saadi
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Valencia, Spain
- Departement des Sciences Alimentaires, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, Bejaia, Algeria
| | - Farid Zaidi
- Departement des Sciences Alimentaires, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, Bejaia, Algeria
| | - Teresa Sanz
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Valencia, Spain
| | - Claudia M Haros
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Valencia, Spain
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26
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Faraki A, Noori N, Gandomi H, Banuree SAH, Rahmani F. Effect of Auricularia auricula aqueous extract on survival of Lactobacillus acidophilus La-5 and Bifidobacterium bifidum Bb-12 and on sensorial and functional properties of synbiotic yogurt. Food Sci Nutr 2020; 8:1254-1263. [PMID: 32148831 PMCID: PMC7020330 DOI: 10.1002/fsn3.1414] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2019] [Revised: 12/17/2019] [Accepted: 12/18/2019] [Indexed: 01/30/2023] Open
Abstract
The effect of Auricularia auricula aqueous extract (AAE) on the survival of Lactobacillus acidophilus La-5 and Bifidobacterium bifidum Bb-12, and on chemical and sensory properties of yogurt was investigated during 28 days of storage at 4°C. The use of 0.05% of AAE improved the survival of L. acidophilus La-5 and B. bifidum Bb-12 about 0.35 and 0.58 log CFU/g, respectively. However, AAE in 0.1% concentration enhanced the survival of L. acidophilus La-5 and B. bifidum Bb-12 about 0.43 and 0.51 log CFU/g, respectively. Moreover, 0.1% concentration of AAE drastically increased antioxidant activity and total phenolic content to 115.30 mg BHT eq./kg and 1,057.6 mg Gallic acid/kg after 28 days, respectively. Addition of AAE to the yogurt significantly decreased sensorial acceptance while increased syneresis compared to the control group (p < .05). In conclusion, the results of this study showed that addition of AAE improved probiotic protection and functional properties of the yogurt recommending its application in symbiotic yogurt.
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Affiliation(s)
- Azita Faraki
- Department of Food HygieneFaculty of Veterinary MedicineUniversity of TehranTehranIran
| | - Negin Noori
- Department of Food HygieneFaculty of Veterinary MedicineUniversity of TehranTehranIran
| | - Hassan Gandomi
- Department of Food HygieneFaculty of Veterinary MedicineUniversity of TehranTehranIran
| | - Sayed Attaul Haq Banuree
- Department of Food HygieneFaculty of Veterinary MedicineUniversity of TehranTehranIran
- Department of Pre‐clinicVeterinary Science FacultyNangarhar UniversityNangarharAfghanistan
| | - Fatemeh Rahmani
- Department of Food HygieneFaculty of Veterinary MedicineUniversity of TehranTehranIran
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Sensory, Microbiological and Physicochemical Characterisation of Functional Manuka Honey Yogurts Containing Probiotic Lactobacillus reuteri DPC16. Foods 2020; 9:foods9010106. [PMID: 31963907 PMCID: PMC7023061 DOI: 10.3390/foods9010106] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2019] [Revised: 01/07/2020] [Accepted: 01/08/2020] [Indexed: 11/23/2022] Open
Abstract
Consumer acceptance of synbiotics, which are synergistic combinations of probiotics and their prebiotic substrates, continues to expand in the functional food category. This research aimed at evaluating the effect of antibacterial manuka honey on the probiotic growth and sensory characteristics of potentially synbiotic yogurts manufactured with Lactobacillus reuteri DPC16. Probiotic viable count in yogurts with 5% w/v Manuka honey (Blend, UMFTM 18+, AMFTM 15+ and AMFTM 20+) was evaluated by the spread plate method over the refrigerated storage period of three weeks. A panel of 102 consumers preferred the yogurt made with invert syrup over the manuka honey variants, and the unsweetened control was least liked overall. Invert syrup yogurt was also the most effective in promoting the growth of the probiotic lactobacilli. However, the honey-sweetened yogurts had a more favourable fermentation metabolite profile, especially the lactic and propionic acids, as estimated by nuclear magnetic resonance (NMR) analyses. The probiotic counts in AMFTM 15+ manuka honey yogurt (7 log cfu/mL) were significantly higher than the other honey yogurt types (Manuka Blend and UMFTM 18+) and above the recommended threshold levels. The combination thus can be developed as a synbiotic functional food by further improving the sensory and physicochemical properties such as texture, apparent viscosity and water holding capacity.
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28
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Ahmad I, Khalique A, Shahid MQ, Ahid Rashid A, Faiz F, Ikram MA, Ahmed S, Imran M, Khan MA, Nadeem M, Afzal MI, Umer M, Kaleem I, Shahbaz M, Rasool B. Studying the Influence of Apple Peel Polyphenol Extract Fortification on the Characteristics of Probiotic Yoghurt. PLANTS 2020; 9:plants9010077. [PMID: 31936135 PMCID: PMC7020425 DOI: 10.3390/plants9010077] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/26/2019] [Revised: 12/29/2019] [Accepted: 01/02/2020] [Indexed: 02/03/2023]
Abstract
The aim of the current study was to evaluate the effect of apple peel polyphenol extract (APPE) on the physicochemical and microbiological properties of probiotic yoghurt. Five concentrations of APPE were added in probiotic yoghurt as: (1) CTL, control without APPE; (2) AE1, addition of 1% APPE; (3) AE2, addition of 2% APPE; (4) AE3, addition of 3% APPE; (5) AE4, addition of 4% APPE; and (6) AE5, addition of 5% APPE. The prepared probiotic yoghurt was stored at 4 °C for 21 days and analyzed for physicochemical and microbiological properties. The initial viable count of L. bulgaricus, S. thermophilus, B. lactis and L. acidophilus were similar in all yoghurt samples at day 1. The maximum viability loss of probiotics was observed in CTL (p < 0.05). The lowest viability loss of probiotics was observed in AE5 samples (p < 0.05). The acidity, water holding capacity and viscosity were increased with the addition of APPE. No significant effects were observed on milk fat and total solid contents of probiotic yoghurt with the addition of APPE. The total phenolic contents of probiotic yoghurt increased significantly as 0.59, 0.71, 0.97, 1.18, 1.35 in AE1, AE2, AE3, AE4 and AE5, samples respectively. It was observed that AE3 and AE4 samples had better taste, flavour and colour with good texture. The survival of probiotics and antioxidant activity of the yoghurts were enhanced with the addition of APPE. In conclusion, apple peels could be successfully used as prebiotic in yoghurt with increased viable counts of probiotics.
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Affiliation(s)
- Ishtiaque Ahmad
- Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan; (I.A.); (M.A.I.)
| | - Anjum Khalique
- Department of Animal Nutrition, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan;
| | - Muhammad Qamar Shahid
- Department of Livestock Production, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan;
| | - Abdul Ahid Rashid
- Food and Biotechnology Research Centre, Pakistan Council of Scientific and Industrial Research, Lahore 54000, Pakistan;
| | - Furukh Faiz
- Department of Agriculture and Food Technology, Karakoram International University, Gilgit 15100, Pakistan;
| | - Muhammad Asim Ikram
- Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan; (I.A.); (M.A.I.)
| | - Sheraz Ahmed
- Department of Food Sciences, Faculty of Biosciences, Cholistan University of Veterinary & Animal Sciences, Bahawalpur 63100, Pakistan;
| | - Muhammad Imran
- University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Lahore 54000, Pakistan;
| | - Muhammad Asif Khan
- University of Agriculture, Faisalabad, Sub-Campus Burewala, Vehari 61100, Pakistan;
| | - Muhammad Nadeem
- Department of Environmental Sciences, COMSATS University Islamabad, Vehari Campus 61100, Pakistan;
| | - Muhammad Inam Afzal
- Department of Biosciences, COMSATS University Islamabad, Park Road, Tarlai Kalan, Islamabad 45550, Pakistan; (M.I.A.); (M.U.); (K.I.)
| | - Muhammad Umer
- Department of Biosciences, COMSATS University Islamabad, Park Road, Tarlai Kalan, Islamabad 45550, Pakistan; (M.I.A.); (M.U.); (K.I.)
| | - Imdad Kaleem
- Department of Biosciences, COMSATS University Islamabad, Park Road, Tarlai Kalan, Islamabad 45550, Pakistan; (M.I.A.); (M.U.); (K.I.)
| | - Muhammad Shahbaz
- Department of Food Science and Technology, MNS-University of Agriculture, Multan 66000, Pakistan
- Correspondence: (M.S.); (B.R.)
| | - Bilal Rasool
- Department of Zoology, Faculty of Life Sciences, Government College University Faisalabad, Punjab 38000, Pakistan
- Correspondence: (M.S.); (B.R.)
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29
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Gulzar S, Benjakul S, Hozzein WN. Impact of β‐glucan on debittering, bioaccessibility and storage stability of skim milk fortified with shrimp oil nanoliposomes. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14452] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Saqib Gulzar
- Department of Food Technology Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla90112Thailand
| | - Soottawat Benjakul
- Department of Food Technology Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla90112Thailand
| | - Wael N. Hozzein
- Bioproducts Research Chair (BRC) Zoology Department College of Science King Saud University Riyadh Saudi Arabia
- Botany and Microbiology Department Faculty of Science Beni-Suef University Beni-Suef Egypt
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30
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Huang Y, Zhao S, Yao K, Liu D, Peng X, Huang J, Huang Y, Li L. Physicochemical, microbiological, rheological, and sensory properties of yoghurts with new polysaccharide extracts from
Lactarius volemus
Fr. using three probiotics. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12653] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Yanyan Huang
- School of Food Science and Engineering South China University of Technology Guangzhou Guangdong 510640 China
| | - Shan Zhao
- School of Food Science and Engineering South China University of Technology Guangzhou Guangdong 510640 China
| | - Kun Yao
- School of Food Science and Engineering South China University of Technology Guangzhou Guangdong 510640 China
| | - Dongmei Liu
- School of Food Science and Engineering South China University of Technology Guangzhou Guangdong 510640 China
| | - Xin Peng
- School of Food Science and Engineering South China University of Technology Guangzhou Guangdong 510640 China
| | - Juan Huang
- School of Food Science and Engineering South China University of Technology Guangzhou Guangdong 510640 China
- Guangdong Yantang Dairy Co., Ltd Guangzhou Guangdong 510640 China
| | - Yongyao Huang
- School of Food Science and Engineering South China University of Technology Guangzhou Guangdong 510640 China
| | - Li Li
- School of Food Science and Engineering South China University of Technology Guangzhou Guangdong 510640 China
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31
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Gorlov IF, Shishova VV, Slozhenkina MI, Serova OP, Mosolova NI, Zlobina EY, Barmina TN. Synbiotic yoghurt with walnut and cereal brittle added as a next-generation bioactive compound: Development and characteristics. Food Sci Nutr 2019; 7:2731-2739. [PMID: 31428361 PMCID: PMC6694605 DOI: 10.1002/fsn3.1135] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2019] [Revised: 06/18/2019] [Accepted: 06/22/2019] [Indexed: 11/16/2022] Open
Abstract
The article presents a technology developed for the production of synbiotic Yoghurt with new bioactive filler based on natural components. The Yoghurt has prebiotic and sorption properties. A higher consumer appeal of the product developed has been substantiated; its characteristics compared with the Yoghurt of traditional production technology have been presented. The brittle, containing peeled walnuts, as well as barley, wheat, rye, oatmeal and buckwheat flakes, sugar, and water, was used as a filler. Optimum time and temperature regimes of boiling caramel mixtures and brewing raw walnut-cereal mass in the brittle have been selected. The formulation developed enables increasing the nutritional and biological values of the finished product. The research studies of the finished product involved an analysis of organoleptic, physicochemical, and microbiological points. When performing the tasks, the approved regulatory and technical documentation (GOST) was applied. Each measurement was carried out in triplicate. The physicochemical characteristics of the samples developed were compared with the requirements for the quality of fermented milk products. The nutritional and biological values were calculated. The increase in consumer properties, and nutritional and biological values of the finished dairy product was scientifically substantiated and experimentally confirmed.
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Affiliation(s)
- Ivan Fiodorovich Gorlov
- Volga region research institute of manufacture and processing of meat‐and‐milk productionVolgogradRussia
- Volgograd State Technical UniversityVolgogradRussia
| | | | - Marina Ivanovna Slozhenkina
- Volga region research institute of manufacture and processing of meat‐and‐milk productionVolgogradRussia
- Volgograd State Technical UniversityVolgogradRussia
| | | | - Natalia Ivanovna Mosolova
- Volga region research institute of manufacture and processing of meat‐and‐milk productionVolgogradRussia
- Volgograd State Technical UniversityVolgogradRussia
| | - Elena Yurievna Zlobina
- Volga region research institute of manufacture and processing of meat‐and‐milk productionVolgogradRussia
- Volgograd State UniversityVolgogradRussia
| | - Tatiana Nikolaevna Barmina
- Volga region research institute of manufacture and processing of meat‐and‐milk productionVolgogradRussia
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32
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Jayachandran M, Chen J, Chung SSM, Xu B. A critical review on the impacts of β-glucans on gut microbiota and human health. J Nutr Biochem 2018; 61:101-110. [DOI: 10.1016/j.jnutbio.2018.06.010] [Citation(s) in RCA: 114] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2017] [Revised: 06/04/2018] [Accepted: 06/26/2018] [Indexed: 02/07/2023]
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33
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Raikos V, Grant SB, Hayes H, Ranawana V. Use of β-glucan from spent brewer's yeast as a thickener in skimmed yogurt: Physicochemical, textural, and structural properties related to sensory perception. J Dairy Sci 2018; 101:5821-5831. [PMID: 29705412 DOI: 10.3168/jds.2017-14261] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2017] [Accepted: 03/20/2018] [Indexed: 01/18/2023]
Abstract
Powdered β-glucan extracted from brewer's yeast (Yestimun, Leiber GmbH, Bramsche, Germany) was incorporated into skimmed-milk yogurt at varying concentrations (0.2-0.8% wt/wt) to investigate its potential application as a thickener. The effect of β-glucan fortification on the nutritional profile, microstructure, physicochemical properties, and texture of freshly prepared yogurts was investigated. Sensory evaluation was also conducted and was correlated with instrumental analysis. The addition of Yestimun significantly reduced the fermentation time of the yogurt mix from 4 h to 3 h. Scanning electron microscopy revealed that β-glucan particles formed small spherical clusters within the yogurt matrix. The majority of the physicochemical properties (syneresis, viscosity, color, and titratable acidity) remained unaffected by the incorporation of Yestimun in the recipe. Textural properties showed a gradual increment with increasing β-glucan concentration. Hardness, total work done, adhesive force, and adhesiveness increased by 19.27, 23.3, 21.53, and 20.76%, respectively, when using the highest amount of Yestimun powder. Sensory analysis (n = 40) indicated that fortifying yogurt with Yestimun at 0.8% (wt/wt) concentration may affect overall acceptance ratings, which was attributed to adverse flavor and aftertaste effects. However, the overall liking score of the yogurt (5.0/9.0) shows potential for commercialization of the product.
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Affiliation(s)
- Vassilios Raikos
- Rowett Institute, University of Aberdeen, Aberdeen, AB25 2ZD, Scotland.
| | - Shannon B Grant
- Rowett Institute, University of Aberdeen, Aberdeen, AB25 2ZD, Scotland
| | - Helen Hayes
- Rowett Institute, University of Aberdeen, Aberdeen, AB25 2ZD, Scotland
| | - Viren Ranawana
- Rowett Institute, University of Aberdeen, Aberdeen, AB25 2ZD, Scotland
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34
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Rezaei R, Khomeiri M, Kashaninejad M, Aalami M, Mazaheri-Tehrani M. Steady and dynamic rheological behaviour of frozen soy yogurt mix affected by resistant starch and β-glucan. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2017.1397692] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Rahil Rezaei
- Food Science and Technology Faculty, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran
| | - Morteza Khomeiri
- Food Science and Technology Faculty, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran
| | - Mahdi Kashaninejad
- Food Science and Technology Faculty, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran
| | - Mehran Aalami
- Food Science and Technology Faculty, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran
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35
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Zannini E, Jeske S, Lynch KM, Arendt EK. Development of novel quinoa-based yoghurt fermented with dextran producer Weissella cibaria MG1. Int J Food Microbiol 2018; 268:19-26. [PMID: 29316448 DOI: 10.1016/j.ijfoodmicro.2018.01.001] [Citation(s) in RCA: 57] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2017] [Revised: 12/24/2017] [Accepted: 01/01/2018] [Indexed: 10/18/2022]
Abstract
The aim of this study was to develop a novel beverage fermented with Weissella cibaria MG1 based on aqueous extracts of wholemeal quinoa flour. The protein digestibility of quinoa based-milk was improved by applying complex proteolytic enzymes able to increase protein solubility by 54.58%. The growth and fermentation characteristics of Weissella cibaria MG1, including EPS production at the end of fermentation, were investigated. Fermented wholemeal quinoa milk using MG1 showed high viable cell counts (>109cfu/ml), a pH of 5.16, and significantly higher water holding capacity (WHC, 100%), viscosity (0.57mPas) and exopolysaccharide (EPS) amount (40mg/l) than the chemical acidified control. High EPS (dextran) concentration in quinoa milk caused earlier aggregation because more EPS occupy more space, and the chenopodin were forced to interact with each other. Microstructure observation indicated that the network structures of EPS-protein improve the texture of fermented quinoa milk. Overall, Weissella cibaria MG1 showed satisfactory technology properties and great potential for further possible application in the development of high viscosity fermented quinoa milk.
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Affiliation(s)
- Emanuele Zannini
- School of Food and Nutritional Sciences, University College Cork, Ireland
| | - Stephanie Jeske
- School of Food and Nutritional Sciences, University College Cork, Ireland
| | - Kieran M Lynch
- School of Food and Nutritional Sciences, University College Cork, Ireland
| | - Elke K Arendt
- School of Food and Nutritional Sciences, University College Cork, Ireland; APC Microbiome Institute, Ireland.
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36
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Heydari S, Amiri-Rigi A, Ehsani MR, Mohammadifar MA, Khorshidian N, Koushki MR, Mortazavian AM. Rheological behaviour, sensory properties and syneresis of probiotic yoghurt supplemented with various prebiotics. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12491] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Somayeh Heydari
- Department of Food Science and Technology; Faculty of Food Science and Technology, Science and Research Branch; Islamic Azad University; Tehran Iran
| | - Atefeh Amiri-Rigi
- Food Colloids and Rheology Lab.; Department of Food Science and Technology; Faculty of Agriculture; Tarbiat Modares University; Tehran Iran
| | - Mohammad Reza Ehsani
- Department of Food Science and Technology; Faculty of Food Science and Technology, Science and Research Branch; Islamic Azad University; Tehran Iran
| | - Mohammad Amin Mohammadifar
- Research Group for Food Production Engineering; National Food Institute; Technical University of Denmark; SøltoftsPlads 2800 Kgs. Lyngby Denmark
| | - Nasim Khorshidian
- Food (Salt) Safety Research Center; School of Nutrition and Food Sciences; Semnan University of Medical Sciences; Semnan Iran
- Department of Food Science and Technology; Faculty of Nutrition Sciences; Food Science and Technology/National Nutrition and Food Technology Research Institute; Shahid Beheshti University of Medical Sciences; PO Box 19395-4741 Tehran Iran
| | - Mohammad Reza Koushki
- Department of Food Technology Research; Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute; Shahid Beheshti University of Medical Sciences; Tehran Iran
| | - Amir Mohammad Mortazavian
- Department of Food Science and Technology; Faculty of Nutrition Sciences; Food Science and Technology/National Nutrition and Food Technology Research Institute; Shahid Beheshti University of Medical Sciences; PO Box 19395-4741 Tehran Iran
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37
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Vanegas-Azuero AM, Gutiérrez LF. Physicochemical and sensory properties of yogurts containing sacha inchi (Plukenetia volubilis L.) seeds and β-glucans from Ganoderma lucidum. J Dairy Sci 2017; 101:1020-1033. [PMID: 29153530 DOI: 10.3168/jds.2017-13235] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2017] [Accepted: 09/14/2017] [Indexed: 11/19/2022]
Abstract
Dairy products have been widely used for adding various biomolecules with the aim of improving their functional properties and health benefits. In this study, the physicochemical properties and sensory acceptance of yogurts enriched with sacha inchi (Plukenetia volubilis) seeds (SIS) and β-glucans from Ganoderma lucidum (BGGL) were investigated. The angiotensin-converting enzyme-inhibitory activity of some yogurt samples was also evaluated. Yogurts were produced from reconstituted skim milk powder, and SIS (4% wt/wt) and BGGL were added at different concentrations (0-1.5% wt/wt). The fermentation kinetics were not affected by the enrichment process. The addition of SIS and BGGL significantly increased the contents of protein, fat, carbohydrates, ash, total solids, aspartic acid, serine, arginine, glycine, threonine, tyrosine, and alanine. α-Linolenic (49.3%) and linoleic (32.2%) acids were the main fatty acids found in the enriched samples, whose values were about 50- and 25-fold higher than those of the control yogurt. The textural parameters (firmness, consistency, cohesiveness, and index of viscosity) of the enriched yogurts were significantly lower than those of the control samples during the whole storage period. All enriched yogurts showed a sensorial acceptance higher than 70% by untrained panelists. The angiotensin-converting enzyme-inhibitory activity of some selected yogurt samples ranged between 36 and 59%. These results indicate that SIS and BGGL could be used as natural ingredients for improving the nutritional value of yogurt and fermented milks.
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Affiliation(s)
- Ana-Milena Vanegas-Azuero
- Instituto de Ciencia y Tecnología de Alimentos (ICTA), Universidad Nacional de Colombia Sede Bogotá, Bogotá DC, Colombia, 111321
| | - Luis-Felipe Gutiérrez
- Instituto de Ciencia y Tecnología de Alimentos (ICTA), Universidad Nacional de Colombia Sede Bogotá, Bogotá DC, Colombia, 111321.
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38
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Ng SBX, Nguyen PTM, Bhandari B, Prakash S. Influence of different functional ingredients on physical properties, rheology, tribology, and oral perceptions of no fat stirred yoghurt. J Texture Stud 2017; 49:274-285. [DOI: 10.1111/jtxs.12307] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2017] [Revised: 10/01/2017] [Accepted: 10/10/2017] [Indexed: 01/17/2023]
Affiliation(s)
- Sophia Bao Xian Ng
- School of Agriculture and Food Sciences; The University of Queensland; St. Lucia Queensland 4072 Australia
| | - Phuong T. M. Nguyen
- School of Agriculture and Food Sciences; The University of Queensland; St. Lucia Queensland 4072 Australia
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences; The University of Queensland; St. Lucia Queensland 4072 Australia
| | - Sangeeta Prakash
- School of Agriculture and Food Sciences; The University of Queensland; St. Lucia Queensland 4072 Australia
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39
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Effect of β-glucan fortification on physico-chemical, rheological, textural, colour and organoleptic characteristics of low fat dahi. Journal of Food Science and Technology 2017; 54:2684-2693. [PMID: 28928508 DOI: 10.1007/s13197-017-2705-6] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/12/2017] [Accepted: 05/16/2017] [Indexed: 10/19/2022]
Abstract
Fortified low fat functional dahi prepared by supplementing skimmed buffalo milk with β-glucan (0.25, 0.50, 0.75 and 1.0%) was assessed for physico-chemical, rheological, textural, colour and sensorial characteristics. Total solids in dahi increased significantly with the increase in β-glucan concentration, however, values of fat, protein and ash varied non-significantly upon β-glucan addition in dahi. β-glucan at 0.5% solids levels, produced low fat dahi with superior quality, less whey separation and good textural properties than the samples containing other levels. Syneresis and viscosity was positively affected with the addition of β-glucan till 0.5% level and higher concentration caused destabilization of the product. Fortified dahi showed greater firmness and consistent than control dahi sample. The addition of 0.5% level of β-glucan also imparted significantly better instrumental color values and sensory scores with attractive or natural dahi color when compared to control dahi samples and other dahi samples prepared with different levels of β-glucan.
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40
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Cais-Sokolińska D, Stachowiak B, Kaczyński ŁK, Bierzuńska P, Górna B. The stability of the casein-gluconate matrix in reduced-lactose kefir with soluble fraction polysaccharides containing β-glucan from Pleurotus ostreatus. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12429] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Dorota Cais-Sokolińska
- Department of Dairy Technology; Faculty of Food Science and Nutrition; Poznań University of Life Sciences; Wojska Polskiego 31 60-624 Poznań Poland
| | - Barbara Stachowiak
- Institute of Food Technology of Plant Origin; Faculty of Food Science and Nutrition; Poznań University of Life Sciences; Wojska Polskiego 31 60-624 Poznań Poland
| | - Łukasz K Kaczyński
- Department of Dairy Technology; Faculty of Food Science and Nutrition; Poznań University of Life Sciences; Wojska Polskiego 31 60-624 Poznań Poland
| | - Paulina Bierzuńska
- Department of Dairy Technology; Faculty of Food Science and Nutrition; Poznań University of Life Sciences; Wojska Polskiego 31 60-624 Poznań Poland
| | - Barbara Górna
- Institute of Food Technology of Plant Origin; Faculty of Food Science and Nutrition; Poznań University of Life Sciences; Wojska Polskiego 31 60-624 Poznań Poland
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41
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Suchecka D, Gromadzka-Ostrowska J, Żyła E, Harasym J, Oczkowski M. Selected physiological activities and health promoting properties of cereal beta-glucans. A review. JOURNAL OF ANIMAL AND FEED SCIENCES 2017. [DOI: 10.22358/jafs/70066/2017] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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42
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Ahmed RM, Elsanhoty RM, Al-Saman MAA, Ramadan MF. Hypocholesterolaemic effect of probiotic yogurt enriched with barley β-glucan in rats fed on a high-cholesterol diet. MEDITERRANEAN JOURNAL OF NUTRITION AND METABOLISM 2017. [DOI: 10.3233/mnm-16114] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Affiliation(s)
- Rushdy Mohamed Ahmed
- Department of Special food and nutrition, Food Technology Research Institute, Agriculture Research Center, Cairo, Egypt
| | - Rafaat M. Elsanhoty
- Max-Rubner Institute, Federal Research Institute of Nutrition and Food, Detmold, Germany
- Industrial Biotechnology Department, Genetic Engineering and Biotechnology Research Institute, University of Sadat City, Sadat, Egypt
| | - Mahmoud Abd-Alhameid Al-Saman
- Industrial Biotechnology Department, Genetic Engineering and Biotechnology Research Institute, University of Sadat City, Sadat, Egypt
| | - Mohamed Fawzy Ramadan
- Scientific Research Deanship, Umm Al-Qura University, Makkah, Saudi Arabia
- Department of Biochemistry, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
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43
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Kurtuldu O, Ozcan T. Effect of β-glucan on the properties of probiotic set yoghurt withBifidobacterium animalissubsp.lactisstrain Bb-12. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12414] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Okan Kurtuldu
- Department of Food Engineering; Uludag University; 16059 Gorukle Bursa Turkey
| | - Tulay Ozcan
- Department of Food Engineering; Uludag University; 16059 Gorukle Bursa Turkey
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44
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Application of a dynamic gastrointestinal in vitro model combined with a rat model to predict the digestive fate of barley dietary fibre and evaluate potential impact on hindgut fermentation. ACTA ACUST UNITED AC 2017. [DOI: 10.1016/j.bcdf.2016.12.001] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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45
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Characterization and Antioxidant Property of Cereal Enriched Bio-yoghurt. JOURNAL OF PURE AND APPLIED MICROBIOLOGY 2016. [DOI: 10.22207/jpam.10.4.80] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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46
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Ozturkoglu-Budak S, Akal C, Yetisemiyen A. Effect of dried nut fortification on functional, physicochemical, textural, and microbiological properties of yogurt. J Dairy Sci 2016; 99:8511-8523. [DOI: 10.3168/jds.2016-11217] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2016] [Accepted: 08/03/2016] [Indexed: 11/19/2022]
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47
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Hasani S, Khodadadi I, Heshmati A. Viability of Lactobacillus acidophilus
in rice bran-enriched stirred yoghurt and the physicochemical and sensory characteristics of product during refrigerated storage. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13230] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
- Saber Hasani
- Laboratory of Food and Drug Analysis; Hamadan University of Medical Sciences and Health Services; PO Box 6517659947 Hamadan Iran
| | - Iraj Khodadadi
- Department of Biochemistry; Medicine Faculty; Hamadan University of Medical Sciences and Health Services; PO Box 6517659947 Hamadan Iran
| | - Ali Heshmati
- Nutrition Health Research Center; Hamadan University of Medical Sciences and Health Services; PO Box 6517659947 Hamadan Iran
- Department of Nutrition; Medicine Faculty; Hamadan University of Medical Sciences and Health Services; PO Box 6517659947 Hamadan Iran
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48
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Wilczak J, Błaszczyk K, Kamola D, Gajewska M, Harasym JP, Jałosińska M, Gudej S, Suchecka D, Oczkowski M, Gromadzka-Ostrowska J. The effect of low or high molecular weight oat beta-glucans on the inflammatory and oxidative stress status in the colon of rats with LPS-induced enteritis. Food Funct 2016; 6:590-603. [PMID: 25520199 DOI: 10.1039/c4fo00638k] [Citation(s) in RCA: 54] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Abstract
PURPOSE The aim of the study was to investigate the protective effect of low and high molecular weight beta-glucans on the chosen immunological parameters, markers of antioxidative potential in rats' colon tissue, the number of lactic acid bacteria (LAB) and the concentration of short-chain fatty acids (SCFA) in rats' faeces. METHODS The experiment was carried out on 72 8-week old male Sprague-Dawley rats: control (n = 36) and experimental (n = 36). In half of the animals from each group enteritis was induced by LPS (10 mg kg(-1)). Rats from the experimental group were divided into two groups receiving high (GI) or low (GII) molecular weight beta-glucans for 6 consecutive weeks. RESULTS LPS evoked enteritis in all the treated animals, manifested by changes in the levels of IL-10, IL-12 and TNF-alpha, as well as in the number of intraepithelial lymphocytes (IELs) and lamina propria lymphocytes (LPLs) in the colon tissue. Dietary supplementation with beta-glucans following LPS treatment partially reversed this effect. The changes in SCFA concentration were noted, indicating an improvement of the fermentation process in the colon. This effect coincided with an increased number of LAB, pointing at the prebiotic properties of beta-glucans. The positive influence of beta-glucans was also manifested by the improved values of antioxidative potential markers (TAS, SOD, GR and GPx activity, TBARS concentration), noted especially in rats with LPS-induced enteritis. This influence was more pronounced in the case of low molecular weight oat beta-glucan (GII). CONCLUSIONS The present study showed a positive effect of beta-glucans, especially the low molecular weight form, on the colon tissue of healthy rats, as well as animals with LPS-induced enteritis.
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Affiliation(s)
- Jacek Wilczak
- Division of Dietetics, Department of Physiological Sciences, Faculty of Veterinary Medicine, Warsaw University of Life Sciences (SGGW), Nowoursynowska 159, 02-776 Warsaw, Poland.
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49
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Sah BNP, Vasiljevic T, McKechnie S, Donkor ON. Effect of pineapple waste powder on probiotic growth, antioxidant and antimutagenic activities of yogurt. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:1698-708. [PMID: 27570295 PMCID: PMC4984704 DOI: 10.1007/s13197-015-2100-0] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/27/2015] [Accepted: 11/03/2015] [Indexed: 02/06/2023]
Abstract
Although many fruit by-products are good sources of nutrients, little is known about their prebiotic potential. This research was aimed at establishing the prebiotic effect of pineapple wastes on probiotics including Lactobacillus (L.) acidophilus (ATCC® 4356™), L. casei (ATCC® 393™) and L. paracasei spp. paracasei (ATCC® BAA52™) and the subsequent release of antioxidant and antimutagenic peptides in yogurt during their growth. Oven- and freeze- dried peel and pomace were milled separately into powders and tested for prebiotic activities. The net probiotic growth (1.28-2.14 log cfu/g) in customized MRS broth containing the pineapple powders as a direct carbohydrate source was comparable to MRS broth containing glucose. The powders were also separately added to milk during the manufacturing of yogurt with or without probiotics. An increase (by 0.3-1.4 log cycle) in probiotic populations was observed in the yogurts as a consequence of pineapple powder supplementation. Crude water-soluble peptide extracts, prepared by high-speed centrifugation of the yogurts, displayed remarkable antioxidant activities assessed through in vitro assays, namely scavenging activity of 1,1-diphenyl-2-picrylhydrazyl radicals (IC50 = 0.37-0.19 mg/ml) and hydroxyl radicals (58.52-73.55 %). The peptide extracts also exhibited antimutagenic activities (18.60-32.72 %) as sodium azide inhibitor in the Salmonella mutagenicity test. Together, these results suggest that pineapple by-products exhibited prebiotic properties and could possibly be commercially applied in new functional food formulations.
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Affiliation(s)
- B. N. P. Sah
- Advanced Food Systems Research Unit, College of Health and Biomedicine, Victoria University, Werribee Campus, PO Box 14428, Melbourne, VIC 8001 Australia
| | - T. Vasiljevic
- Advanced Food Systems Research Unit, College of Health and Biomedicine, Victoria University, Werribee Campus, PO Box 14428, Melbourne, VIC 8001 Australia
| | - S. McKechnie
- Advanced Food Systems Research Unit, College of Engineering and Science, Victoria University, Werribee Campus, PO Box 14428, Melbourne, VIC 8001 Australia
| | - O. N. Donkor
- Advanced Food Systems Research Unit, College of Health and Biomedicine, Victoria University, Werribee Campus, PO Box 14428, Melbourne, VIC 8001 Australia
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Yeo A, Toh M, Liu S. Enhancement of bifidobacteria survival by Williopsis saturnus var. saturnus in milk. Benef Microbes 2016; 7:135-144. [DOI: 10.3920/bm2015.0012] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The viability of three strains of probiotic Bifidobacterium lactis that were inoculated into UHT milk was examined with and without the presence of the yeast, Williopsis saturnus var. saturnus NCYC 22, in polypropylene tubes at 30 °C. The B. lactis viable cell count for strains HN019 and BB-12 remained above 6.0 Log cfu/ml, while strain B94 had 5.7 Log cfu/ml after six weeks of incubation in the presence of the co-inoculated yeast. Incubating the bifidus milk without added yeast under anaerobic condition did not improve the survival of B. lactis HN019, indicating that oxygen removal may not be responsible for W. saturnus NCYC 22’s viability enhancing property. The addition of yeast supernatant or non-viable yeast also did not show any stabilising effects, suggesting that physical contact and/or interaction between viable W. saturnus and B. lactis plays an important role in sustaining the viability of the probiotic. W. saturnus NCYC 22 could increase the survival of B. lactis in bifidus milk under ambient temperature regardless of the initial concentration of yeast cells inoculated due to yeast growth. This study demonstrated the viability enhancing effect of viable W. saturnus NCYC 22 on B. lactis HN019, which could help towards extending the shelf-life of dairy beverages containing probiotic bifidobacteria.
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Affiliation(s)
- A.Y.Y. Yeo
- Food Science and Technology Programme, Department of Chemistry, 3 Science Drive 3, National University of Singapore, Singapore 117543, Singapore
| | - M.Z. Toh
- Food Science and Technology Programme, Department of Chemistry, 3 Science Drive 3, National University of Singapore, Singapore 117543, Singapore
| | - S.Q. Liu
- Food Science and Technology Programme, Department of Chemistry, 3 Science Drive 3, National University of Singapore, Singapore 117543, Singapore
- National University of Singapore (Suzhou) Research Institute, No. 377 Linquan Street, Suzhou Industrial Park, Suzhou, Jiangsu, 215123, China P.R
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