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Pipaliya R, Basaiawmoit B, Sakure AA, Maurya R, Bishnoi M, Kondepudi KK, Padhi S, Rai AK, Liu Z, Sarkar P, Hati S. Production and characterization of anti-hypertensive and anti-diabetic peptides from fermented sheep milk with anti-inflammatory activity: in vitro and molecular docking studies. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38855927 DOI: 10.1002/jsfa.13617] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/13/2024] [Revised: 05/09/2024] [Accepted: 05/18/2024] [Indexed: 06/11/2024]
Abstract
BACKGROUND The present study aimed to evaluate the anti-hypertensive and anti-diabetic activities from biologically active peptides produced by fermented sheep milk with Lacticaseibacillus paracasei M11 (MG027695), as well as to purify and characterize the angiotensin-converting enzyme (ACE) inhibitory and anti-diabetic peptides produced from fermented sheep milk. RESULTS After 48 h of fermentation at 37 °C, sheep milk demonstrated significant changes in anti-diabetic effects and ACE-I effects, with inhibition percentages observed for ACE inhibition (76.32%), α-amylase (70.13%), α-glucosidase (70.11%) and lipase inhibition (68.22%). The highest level of peptides (9.77 mg mL-1) was produced by optimizing the growth conditions, which included an inoculation rate of 2.5% and a 48 h of incubation period. The comparison of molecular weight distributions among protein fractions was conducted through sodium dodecyl-sulfate polyacrylamide gel electrophoresis analysis, whereas spots were separated using 2D gel electrophoresis according to both the molecular weight and pH. Peptide characterization with ultra-filtration membranes at 3 and 10 kDa allowed the study to assess molecular weight-based separation. Nitric oxide generated by lipopolysaccharide and the secretion of pro-inflammatory cytokines in RAW 264.7 immune cells were both inhibited by sheep milk fermented with M11. Fourier-transform infrared spectroscopy was employed to assess changes in functional groups after fermentation, providing insights into the structural changes occurring during fermentation. CONCLUSION The present study demonstrates that fermentation with L. paracasei (M11) led to significant changes in fermented sheep milk, enhancing its bioactive properties, notably in terms of ACE inhibition and anti-diabetic activities, and the generation of peptides with bioactive properties has potential health benefits. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Rinkal Pipaliya
- Department of Dairy Microbiology, SMC College of Dairy Science, Kamdhenu University, Anand, India
| | - Bethsheba Basaiawmoit
- Department of Rural Development and Agricultural Production, North-Eastern Hill University, Tura Campus, Chasingre, India
| | - Amar A Sakure
- Department of Agriculture Biotechnology, Anand Agricultural University, Anand, India
| | - Ruchika Maurya
- Regional Center for Biotechnology, Faridabad, India
- Healthy Gut Research Group, Food & Nutritional Biotechnology Division, National Agri-Food Biotechnology Institute, SAS Nagar, India
| | - Mahendra Bishnoi
- Healthy Gut Research Group, Food & Nutritional Biotechnology Division, National Agri-Food Biotechnology Institute, SAS Nagar, India
| | - Kanthi Kiran Kondepudi
- Healthy Gut Research Group, Food & Nutritional Biotechnology Division, National Agri-Food Biotechnology Institute, SAS Nagar, India
| | - Srichandan Padhi
- Food & Nutritional Biotechnology Division, National Agri-Food Biotechnology Institute, SAS Nagar, India
| | - Amit Kumar Rai
- Food & Nutritional Biotechnology Division, National Agri-Food Biotechnology Institute, SAS Nagar, India
| | - Zhenbin Liu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Preetam Sarkar
- Department of Food Process Engineering, National Institute of Technology, Rourkela, India
| | - Subrota Hati
- Department of Dairy Microbiology, SMC College of Dairy Science, Kamdhenu University, Anand, India
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2
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Jena R, Choudhury PK. Bifidobacteria in Fermented Dairy Foods: A Health Beneficial Outlook. Probiotics Antimicrob Proteins 2023:10.1007/s12602-023-10189-w. [PMID: 37979040 DOI: 10.1007/s12602-023-10189-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 11/08/2023] [Indexed: 11/19/2023]
Abstract
Bifidobacteria, frequently present in the human gastrointestinal tract, play a crucial role in preserving gut health and are mostly recognized as beneficial probiotic microorganisms. They are associated with fermenting complex carbohydrates, resulting in the production of short-chain fatty acids, bioactive peptides, exopolysaccharides, and vitamins, which provide energy and contribute to gut homeostasis. In light of these findings, research in food processing technologies has harnessed probiotic bacteria such as lactobacilli and bifidobacteria for the formulation of a wide range of fermented dairy products, ensuring their maximum survival and contributing to the development of distinctive quality characteristics and therapeutic benefits. Despite the increased interest in probiotic dairy products, introducing bifidobacteria into the dairy food chain has proved to be complicated. However, survival of Bifidobacterium species is conditioned by strain of bacteria used, metabolic interactions with lactic acid bacteria (LAB), fermentation parameters, and the temperature of storage and preservation of the dairy products. Furthermore, fortification of dairy foods and whey beverages with bifidobacteria have ability to change physicochemical and rheological properties beyond economic value of dairy products. In summary, this review underscores the significance of bifidobacteria as probiotics in diverse fermented dairy foods and accentuates their positive impact on human health. By enhancing our comprehension of the beneficial repercussions associated with the consumption of bifidobacteria-rich products, we aim to encourage individuals to embrace these probiotics as a means of promoting holistic health.
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Affiliation(s)
- Rajashree Jena
- Department of Dairy Technology, School of Agricultural and Bioengineering, Centurion University of Technology and Management, Paralakhemundi, Odisha, 761211, India
| | - Prasanta Kumar Choudhury
- Department of Dairy Technology, School of Agricultural and Bioengineering, Centurion University of Technology and Management, Paralakhemundi, Odisha, 761211, India.
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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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4
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Szopa K, Szajnar K, Pawlos M, Znamirowska-Piotrowska A. Probiotic Fermented Goat's and Sheep's Milk: Effect of Type and Dose of Collagen on Survival of Four Strains of Probiotic Bacteria during Simulated In Vitro Digestion Conditions. Nutrients 2023; 15:3241. [PMID: 37513662 PMCID: PMC10384213 DOI: 10.3390/nu15143241] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2023] [Revised: 06/28/2023] [Accepted: 07/19/2023] [Indexed: 07/30/2023] Open
Abstract
Microbial tolerance of digestive stresses depends not only on the bacterial strain but also on the structure and physicochemical properties of the supply chain and the foods that contain it. In the present study, we aimed to evaluate the effects of the type of milk (ovine, caprine) and the type and dose of collagen on the viability of four probiotic strains, Lacticaseibacillus paracasei L-26, Lacticaseibacillus casei 431, Lactobacillus acidophilus LA-5, and Lacticaseibacillus rhamnosus Lr-32, during in vitro gastrointestinal digestion. The highest survival rate under simulated in vitro digestion conditions compared to the number of cells before digestion was found in two strains, L. casei and L. paracasei, where survival rates were greater than 50% in each batch. The survival rate of the L. rhamnosus strain ranged from 41.05% to 64.23%. In caprine milk fermented by L. acidophilus, a higher survival rate was found in milk with 1.5% hydrolysate than the control, by about 6%. Survival of the L. rhamnosus strain was favorably affected by the 3% addition of bovine collagen in caprine milk, which increased survival by about 14% compared to the control sample. Adding 3% of hydrolysate to sheep's and goat's milk enhanced the survival of the L. rhamnosus strain by 3% and 19%, respectively. This study reports that fermented caprine and ovine milk may be suitable matrices for the probiotic supply of commercial dairy starter cultures and promote gut homeostasis.
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Affiliation(s)
- Kamil Szopa
- Department of Dairy Technology, Institute of Food Technology and Nutrition, University of Rzeszow, Ćwiklińskiej 2D, 35601 Rzeszow, Poland
| | - Katarzyna Szajnar
- Department of Dairy Technology, Institute of Food Technology and Nutrition, University of Rzeszow, Ćwiklińskiej 2D, 35601 Rzeszow, Poland
| | - Małgorzata Pawlos
- Department of Dairy Technology, Institute of Food Technology and Nutrition, University of Rzeszow, Ćwiklińskiej 2D, 35601 Rzeszow, Poland
| | - Agata Znamirowska-Piotrowska
- Department of Dairy Technology, Institute of Food Technology and Nutrition, University of Rzeszow, Ćwiklińskiej 2D, 35601 Rzeszow, Poland
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5
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Guo S, Chen M, Wu T, Liu K, Zhang H, Wang J. Probiotic Bifidobacterium animalis ssp. lactis Probio-M8 improves the properties and organic acid metabolism of fermented goat milk. J Dairy Sci 2022; 105:9426-9438. [DOI: 10.3168/jds.2022-22003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Accepted: 07/18/2022] [Indexed: 11/17/2022]
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6
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Muelas R, Romero G, Díaz JR, Monllor P, Fernández-López J, Viuda-Martos M, Cano-Lamadrid M, Sendra E. Quality and Functional Parameters of Fermented Milk Obtained from Goat Milk Fed with Broccoli and Artichoke Plant By-Products. Foods 2022; 11:foods11172601. [PMID: 36076787 PMCID: PMC9455734 DOI: 10.3390/foods11172601] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2022] [Revised: 08/12/2022] [Accepted: 08/21/2022] [Indexed: 11/23/2022] Open
Abstract
Large amount of vegetal by-products are generated during production and processing steps. Introducing silage from vegetable by-products into dairy goat feed would be of great interest from the point of view of reducing costs and supporting the circular economy. The aim of this research was to study the effect of 40% inclusion of silage broccoli by-products and artichoke plant by-products in the diet of Murciano-Granadina goats throughout the lactation to establish milk suitability for fermented milks production. The novelty of this study is the use of milk from goats fed for a long term with a high inclusion of silages from artichoke plant and broccoli by-products, being the first one on broccoli inclusion. Two starter cultures thermophilic (YO-MIXTM300), and, mesophilic (MA400) were used and fermented milks were analyzed at two storage times after fermentation. Fermentation enhances antioxidant properties of fermented milks from all diets (p < 0.05), especially when mesophilic starter cultures are used. The main findings are that long term inclusion of 40% silage from broccoli and artichoke plant by-products in balanced diets of dairy goats yields milk suitable for fermentation by yogurt and cheese cultures, the inclusion of broccoli silage enhances antioxidant properties (p < 0.05), and, the inclusion of plant artichoke enhances fatty acids health indexes (p < 0.05).
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7
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Bajagai YS, Trotter M, Williams TM, Costa DFA, Whitton MM, Ren X, Wilson CS, Stanley D. The role of microbiota in animal health and productivity: misinterpretations and limitations. ANIMAL PRODUCTION SCIENCE 2022. [DOI: 10.1071/an21515] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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8
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Dantas A, Verruck S, Canella MHM, Hernandez E, Prudencio ES. Encapsulated Bifidobacterium BB-12 addition in a concentrated lactose-free yogurt: Its survival during storage and effects on the product's properties. Food Res Int 2021; 150:110742. [PMID: 34865761 DOI: 10.1016/j.foodres.2021.110742] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2021] [Revised: 09/04/2021] [Accepted: 10/06/2021] [Indexed: 10/20/2022]
Abstract
This work aims to manufacture a new concentrated lactose-free probiotic yogurt. For this purpose, the probiotic Bifidocaterium BB-12 was incorporated in a concentrated lactose-free yogurt, both in its free form and previously encapsulated. Previous cell encapsulation was performed using the spray-drying technique with the following wall materials: lactose-free milk, lactose-free milk and inulin, and lactose-free milk and oligofructose. Thus, three different probiotic powders were obtained and added separately to three fractions of concentrated lactose-free yogurt. The probiotic survival of both powders and yogurts was evaluated during refrigerated storage. Likewise, the viability of starter cultures in yogurt (Lactobacillus bulgaricus and Streptococcus thermophilus) was controlled. In addition, the physicochemical properties of the four yogurts were also measured (color, pH and acidity, and texture properties). All three powders showed good probiotic viability (>8 log CFU g-1) throughout 120 days of storage at 4 °C. In turn, yogurt formulations (with the addition of powders or free bifidobacteria) presented probiotic viability above 7 log CFU g-1 after storage; as well as the starter cultures (>8 log UFC g-1). Yogurt with probiotic powder from lactose-free milk showed a more yellowish color; however, these differences would not be detected by the human eye (ΔE < 3.00). The yogurt with bifidobacteria free cells showed a greater post-acidification process (pH 4.18 to 4.02 and titratable acidity 1.52 to 1.89). It was not observed differences for firmness values of yogurt with free cells addition and yogurt with lactose-free milk and oligofructose powder addition. A slight significant decrease in the cohesiveness was observed in the yogurt elaborated with bifidobacteria free cells. The gumminess showed fluctuating values between all concentrated lactose-free yogurts. At the end of this study, we conclude that these probiotic powders can be incorporated into innovative lactose-free yogurts.
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Affiliation(s)
- Adriana Dantas
- Postgraduate Program in Food Engineering, Federal University of Santa Catarina, Technology Center, Trindade, 88040-970 Florianópolis, SC, Brazil
| | - Silvani Verruck
- Department of Food Science and Technology, Agricultural Sciences Center, Federal University of Santa Catarina, Florianópolis, Santa Catarina, Brazil
| | - Maria Helena Machado Canella
- Postgraduate Program in Food Engineering, Federal University of Santa Catarina, Technology Center, Trindade, 88040-970 Florianópolis, SC, Brazil
| | - Eduard Hernandez
- Department of Agri-Food Engineering and Biotechnology, Universitat Politécnica de Catalunya BarcelonaTech, 8. 08860, Castelldefels, Barcelona, Spain
| | - Elane Schwinden Prudencio
- Postgraduate Program in Food Engineering, Federal University of Santa Catarina, Technology Center, Trindade, 88040-970 Florianópolis, SC, Brazil; Department of Food Science and Technology, Agricultural Sciences Center, Federal University of Santa Catarina, Florianópolis, Santa Catarina, Brazil.
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9
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Hamdy SM, Abdelmontaleb HS, Mabrouk AM, Abbas KA. Physicochemical, viability, microstructure, and sensory properties of whole and skimmed buffalo set‐yogurts containing different levels of polydextrose during refrigerated storage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15643] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Shaimaa M. Hamdy
- Dairy Department Faculty of Agriculture Fayoum University Fayoum Egypt
| | | | | | - Khaled A. Abbas
- Dairy Department Faculty of Agriculture Fayoum University Fayoum Egypt
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10
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Jia W, Zhang R, Zhu Z, Shi L. LC-Q-Orbitrap HRMS-based proteomics reveals potential nutritional function of goat whey fraction. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104502] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022] Open
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11
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Jrad Z, Oussaief O, Zaidi S, Khorchani T, El-Hatmi H. Co-fermentation process strongly affect the nutritional, texture, syneresis, fatty acids and aromatic compounds of dromedary UF-yogurt. Journal of Food Science and Technology 2021; 58:1727-1739. [PMID: 33897011 DOI: 10.1007/s13197-020-04682-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/07/2020] [Accepted: 07/31/2020] [Indexed: 11/24/2022]
Abstract
This work intended to compare dromedary yogurt's characteristics obtained by a co-fermentation process with plant (carob powder) or autochthonous bacteria (Enterococcus faecium and Streptococcus macedonicus). For this reason, the ultrafiltration process (UF) is applied to increase the rate of total solids in dromedary milk within the margin needed to prepare a yogurt. Carob powder or autochthonous bacteria were incorporated at the level of 2% in UF milk. Then mixtures were fermented with the strains Lactobacillus bulgaricus and Streptococcus thermophiles, and the obtained products are named CFC (yogurt with carob), CFS (yogurt with autochthonous strains) and control (yogurt with only L. bulgaricus and S. thermophilus) respectively. All along of 3 weeks at cold, CFC and CFS maintained Streptococcus at appropriate levels (>8 log CFU/g). Moreover, CFC showed the lowest syneresis, highest cohesiveness and springiness values, and oleic acid (C18:1n9; 26.315%). However, CFS yogurt resulted in higher volatile compound formation than CFC and control, where isobornyl propionate was the major one.
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Affiliation(s)
- Zeineb Jrad
- Livestock and Wildlife Laboratory, Arid Lands Institute of Medenine, University of Gabes, 4119 Medenine, Tunisia
| | - Olfa Oussaief
- Livestock and Wildlife Laboratory, Arid Lands Institute of Medenine, University of Gabes, 4119 Medenine, Tunisia
| | - Slah Zaidi
- Central Laboratory, Arid Lands Institute of Medenine, University of Gabes, 4119 Medenine, Tunisia
| | - Touhami Khorchani
- Livestock and Wildlife Laboratory, Arid Lands Institute of Medenine, University of Gabes, 4119 Medenine, Tunisia
| | - Halima El-Hatmi
- Livestock and Wildlife Laboratory, Arid Lands Institute of Medenine, University of Gabes, 4119 Medenine, Tunisia
- Agri-Food Department, Higher Institute of Applied Biology of Médenine, University of Gabes, 4119 Medenine, Tunisia
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12
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García-Burgos M, Moreno-Fernández J, Alférez MJ, Díaz-Castro J, López-Aliaga I. New perspectives in fermented dairy products and their health relevance. J Funct Foods 2020. [DOI: 10.1016/j.jff.2020.104059] [Citation(s) in RCA: 66] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022] Open
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13
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Iriondo-DeHond M, Blázquez-Duff JM, del Castillo MD, Miguel E. Nutritional Quality, Sensory Analysis and Shelf Life Stability of Yogurts Containing Inulin-Type Fructans and Winery Byproducts for Sustainable Health. Foods 2020; 9:foods9091199. [PMID: 32878017 PMCID: PMC7554681 DOI: 10.3390/foods9091199] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 08/25/2020] [Accepted: 08/26/2020] [Indexed: 11/16/2022] Open
Abstract
The aim of the present study was to evaluate the use of winery byproduct extracts (grape pomace, seed and skin) and a mixture of inulin-type fructans (inulin and FOS) as suitable ingredients for the development of yogurts with antioxidant and antidiabetic properties. Their effect on the physicochemical, textural, microbiological and sensory parameters of yogurts was evaluated during 21 days of refrigerated storage. The incorporation of winery byproduct extracts in yogurt resulted in a significant increase (p < 0.05) in total phenolic content (TPC) and antioxidant and antidiabetic properties, compared to the controls. The grape skin yogurt showed the highest (p < 0.05) TPC (0.09 ± 0.00 mg GAE/g yogurt) and antioxidant capacity (7.69 ± 1.15 mmol TE/g yogurt). Moreover, the grape skin yogurt presented the highest (p < 0.05) inhibition of the activity of the enzyme α-glucosidase (56.46 ± 2.31%). The addition of inulin-type fructans did not significantly (p > 0.05) modify the overall antioxidant capacity or inhibition of the enzyme α-glucosidase of control and winery byproduct extract yogurts. Yogurts containing winery byproduct extracts and dietary fiber achieved high overall acceptance scores (6.33–6.67) and showed stable physicochemical, textural and microbiological characteristics during storage, assuring an optimal 21-day shelf life. According to their antioxidant and antidiabetic properties, we propose the yogurt containing grape skin extract, together with inulin and FOS, as a novel food product for the promotion of sustainable health.
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Affiliation(s)
- Maite Iriondo-DeHond
- Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA), N-II km 38,200, 28800 Alcalá de Henares, Spain; (M.I.-D.); (J.M.B.-D.); (E.M.)
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), C/ Nicolás Cabrera, 9, 28049 Madrid, Spain
| | - José Manuel Blázquez-Duff
- Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA), N-II km 38,200, 28800 Alcalá de Henares, Spain; (M.I.-D.); (J.M.B.-D.); (E.M.)
| | - María Dolores del Castillo
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), C/ Nicolás Cabrera, 9, 28049 Madrid, Spain
- Correspondence: ; Tel.: +34-91-0017900 (ext. 953); Fax: +34-91-0017905
| | - Eugenio Miguel
- Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA), N-II km 38,200, 28800 Alcalá de Henares, Spain; (M.I.-D.); (J.M.B.-D.); (E.M.)
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14
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Dimitrellou D, Solomakou N, Kokkinomagoulos E, Kandylis P. Yogurts Supplemented with Juices from Grapes and Berries. Foods 2020; 9:foods9091158. [PMID: 32825783 PMCID: PMC7555734 DOI: 10.3390/foods9091158] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 08/17/2020] [Accepted: 08/19/2020] [Indexed: 02/06/2023] Open
Abstract
Nowadays, there is growing interest for the development of enriched dairy products with phenolic compounds derived from edible sources, mainly due to their safety and potential health benefits. Following that trend, in the present study, fruit juices (blueberry, aronia, and grape) were supplemented into yogurt as functional ingredients. The main physicochemical characteristics (pH, reducing sugars, acidity, color, and syneresis), total phenolic content, antioxidant activity, and viability of yogurt starters were monitored during production and storage. The use of juices had no significant effect on milk acidification rate and on the main physicochemical characteristics of yogurts, while resulted in increased red color. Total phenolic content increased from 30 to 33% (grape and aronia) and up to 49% (blueberry), while similar results were observed in antioxidant activity. Similar values of syneresis were presented in all yogurts, probably due to exopolysaccharide producing starter culture. Streptococcus thermophilus retained high viable counts during storage especially in yogurts with fruit juices (>108 cells g−1) revealing a possible prebiotic effect of juices. The results obtained from this study show that fruit juices (aronia, blueberry, and grape) have potential to be used in yogurt production in order to optimize the benefits of probiotic products with high phenolic compound intake.
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Abstract
Probiotics are live microorganisms that, when administered in adequate numbers, confer health benefit/s on the host, while prebiotics are nondigestible food ingredients that are selectively stimulate the growth of beneficial microorganisms in the distal parts of the host digestive tract conferring health benefits. Dairy products manufactured mainly using bovine milk is the major vehicle in delivering probiotics to humans. At present, there is an increasing demand for non-bovine probiotic milk products. Both bovine and non-bovine dairy products contain several ingredients with prebiotic properties such as oligosaccharides that could positively interact with probiotics to alter their functional properties. Furthermore, these bovine and non-bovine products could be fortified with prebiotics from various sources such as inulin and oligofructose in order to provide additional health benefits. In addition, non-bovine milk products are good sources for isolating novel potential probiotics. Non-bovine milk such as goat, sheep, camel and donkey have been used in producing several probiotic products including set-yoghurt, drinking-yoghurt, stirred-yoghurt, ice cream and cheese. Prebiotic inclusions in non-bovine milk at present is mainly associated with goat and sheep milk products. In this context, this chapter focuses on the different types of non-bovine milk products containing probiotics and prebiotics, and product quality and microbiological characteristics with special reference to probiotic viability.
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Bacteriological Quality of Raw Ovine Milk from Different Sheep Farms. Animals (Basel) 2020; 10:ani10071163. [PMID: 32660002 PMCID: PMC7401633 DOI: 10.3390/ani10071163] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2020] [Revised: 06/16/2020] [Accepted: 07/07/2020] [Indexed: 11/17/2022] Open
Abstract
The primary purpose of this research was to examine the bacteriological properties of raw ovine milk produced by Merino, Tsigai, Dorper, Lacaune, and British Milk Sheep flocks on four sheep farms located in the eastern part of Hungary. In addition to individual raw milk (IRM) and bulk tank milk (BTM) samples, the udder surface (US) of ewes was also tested for bacteriological quality. A total of 77 US, 77 IRM, and 10 BTM samples were collected in the early morning during regular milking sessions. The samples, kept cooled at temperatures below 4 °C, were delivered to the microbiological laboratory and were examined immediately. The relatively low numbers of bacteria in both US and IRM samples reflected good housing conditions of ewes kept on the four farms studied. However, BTM samples had up to 3.5-4.0 log10 CFU/mL higher mean bacterial counts than their IRM counterparts, and the mean levels of bacteria in BTM on two farms even exceeded the regulatory limit of 6.18 log10 CFU/mL. Further studies need to be performed to clarify this issue.
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Mazzaglia A, Legarová V, Giaquinta R, Lanza CM, Restuccia C. The influence of almond flour, inulin and whey protein on the sensory and microbiological quality of goat milk yogurt. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109138] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Influence of Storage Temperature and Packaging on Bacteria and Yeast Viability in a Plant-Based Fermented Food. Foods 2020; 9:foods9030302. [PMID: 32155967 PMCID: PMC7143826 DOI: 10.3390/foods9030302] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2020] [Revised: 02/28/2020] [Accepted: 03/02/2020] [Indexed: 02/07/2023] Open
Abstract
Optimization of food storage has become a central issue for food science and biotechnology, especially in the field of functional foods. The aim of this work was to investigate the influence of different storage strategies in a fermented food product (FFP) and further determine whether the regular storage (room temperature (RT) and standard packaging (SP)) could be refined. Eight experimental conditions (four different temperatures × two packaging) were simulated and changes in FFP's microbial ecology (total bacteria, lactic acid bacteria (LAB), and yeasts) and physicochemical characteristics (pH and moisture content (MC)) were determined following 1, 3, 6, and 12 months. All conditions tested showed a decline in microbial content due to the effect of the temperature, 37 °C being the most detrimental condition, while -20 and 4 °C seemed to be better than RT in some parameters. Vacuum packaging (VP) only had a major effect on MC and we found that VP preserved greater MC values than SP at 3, 6, and 12 months. The correlation analysis revealed that total bacteria, LAB, and yeasts were positively associated, and also both pH and MC showed a correlation. According to our results and with the purpose to maintain the load of viable microorganisms, we observed that the best storage conditions should contemplate SP and freezing or cooling temperature during a period no longer than 3 months.
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Zhang Y, Meng L, Ai M, Qiao Y, Liu G, Fan X, Lv X, Feng Z. Nutrient requirements of Lactobacillus casei Shirota and their application in fermented milk. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108735] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Dimitrellou D, Kandylis P, Lević S, Petrović T, Ivanović S, Nedović V, Kourkoutas Y. Encapsulation of Lactobacillus casei ATCC 393 in alginate capsules for probiotic fermented milk production. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108501] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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21
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Balthazar C, Santillo A, Guimarães J, Capozzi V, Russo P, Caroprese M, Marino R, Esmerino E, Raices RS, Silva M, Silva H, Freitas M, Granato D, Cruz A, Albenzio M. Novel milk–juice beverage with fermented sheep milk and strawberry (Fragaria × ananassa): Nutritional and functional characterization. J Dairy Sci 2019; 102:10724-10736. [DOI: 10.3168/jds.2019-16909] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2019] [Accepted: 07/19/2019] [Indexed: 12/15/2022]
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22
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Dimitrellou D, Salamoura C, Kontogianni A, Katsipi D, Kandylis P, Zakynthinos G, Varzakas T. Effect of Milk Type on the Microbiological, Physicochemical and Sensory Characteristics of Probiotic Fermented Milk. Microorganisms 2019; 7:E274. [PMID: 31438455 PMCID: PMC6780941 DOI: 10.3390/microorganisms7090274] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2019] [Revised: 08/18/2019] [Accepted: 08/20/2019] [Indexed: 12/27/2022] Open
Abstract
The production of fermented milk using cow milk, goat milk and a mixture of them (1:1) was evaluated. The traditional yogurt starter culture was used-Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus, along with Lactobacillus casei ATCC 393. The objective was to monitor the viability of these cultures during the storage of fermented milk at 4 °C for up to 28 days. Storage significantly affected the viability of all microorganisms and especially L. bulgaricus. All microorganisms retained viable numbers higher than 7.5 log CFU g-1, even after 4 weeks of storage, which is important to confirm the probiotic character of the product. The use of goat milk significantly affected the pH and acidity of fermented milk. More specifically, the use of goat milk led to fermented milk with lower pH values and higher acidities than fermented milk with cow milk. The sensory evaluation ascertained the overall quality of fermented milk with a mixture of cow and goat milk, which scored similar values to the commercial sample.
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Affiliation(s)
- Dimitra Dimitrellou
- Department of Chemistry, University of Patras, 26504 Patras, Greece.
- Department of Food Science and Technology, University of Peloponnese, Antikalamos, 24100 Kalamata, Greece.
| | - Chrysoula Salamoura
- Department of Food Science and Technology, University of Peloponnese, Antikalamos, 24100 Kalamata, Greece
| | - Artemis Kontogianni
- Department of Food Science and Technology, University of Peloponnese, Antikalamos, 24100 Kalamata, Greece
| | - Despoina Katsipi
- Department of Food Science and Technology, University of Peloponnese, Antikalamos, 24100 Kalamata, Greece
| | - Panagiotis Kandylis
- Department of Food Science and Technology, University of Peloponnese, Antikalamos, 24100 Kalamata, Greece
- Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, P.O. Box 235, 54124 Thessaloniki, Greece
| | - George Zakynthinos
- Department of Food Science and Technology, University of Peloponnese, Antikalamos, 24100 Kalamata, Greece
| | - Theodoros Varzakas
- Department of Food Science and Technology, University of Peloponnese, Antikalamos, 24100 Kalamata, Greece
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Wang H, Wang C, Guo M. Effects of addition of strawberry juice pre- or postfermentation on physiochemical and sensory properties of fermented goat milk. J Dairy Sci 2019; 102:4978-4988. [DOI: 10.3168/jds.2018-15750] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2018] [Accepted: 02/12/2019] [Indexed: 11/19/2022]
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24
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Verruck S, Dantas A, Prudencio ES. Functionality of the components from goat’s milk, recent advances for functional dairy products development and its implications on human health. J Funct Foods 2019. [DOI: 10.1016/j.jff.2018.11.017] [Citation(s) in RCA: 70] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023] Open
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25
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Mangia NP, Saliba L, Deiana P. Functional and safety characterization of autochthonous Lactobacillus paracasei FS103 isolated from sheep cheese and its survival in sheep and cow fermented milks during cold storage. ANN MICROBIOL 2018. [DOI: 10.1007/s13213-018-1416-1] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023] Open
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26
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Varga L, Andok T. Viability of bifidobacteria in soft-frozen ice cream supplemented with aSaccharomyces cerevisiaecell wall product. ACTA ALIMENTARIA 2018. [DOI: 10.1556/066.2018.47.3.15] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- L. Varga
- Department of Food Science, Faculty of Agricultural and Food Sciences, Széchenyi István University, H-9200 Mosonmagyaróvár, Lucsony út 15–17. Hungary
| | - T. Andok
- Department of Food Science, Faculty of Agricultural and Food Sciences, Széchenyi István University, H-9200 Mosonmagyaróvár, Lucsony út 15–17. Hungary
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27
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Wang H, Wang C, Wang M, Guo M. Chemical, Physiochemical, and Microstructural Properties, and Probiotic Survivability of Fermented Goat Milk Using Polymerized Whey Protein and Starter Culture Kefir Mild 01. J Food Sci 2017; 82:2650-2658. [DOI: 10.1111/1750-3841.13935] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2017] [Revised: 08/29/2017] [Accepted: 08/31/2017] [Indexed: 01/31/2023]
Affiliation(s)
- Hao Wang
- Dept. of Food Science, College of Food Science and Engineering; Jilin Univ.; Changchun Jilin 130062 China
| | - Cuina Wang
- Dept. of Food Science, College of Food Science and Engineering; Jilin Univ.; Changchun Jilin 130062 China
| | - Mu Wang
- Dept. of Food Science, College of Food Science and Engineering; Jilin Univ.; Changchun Jilin 130062 China
| | - Mingruo Guo
- Dept. of Food Science, College of Food Science and Engineering; Jilin Univ.; Changchun Jilin 130062 China
- Dept. of Nutrition and Food Sciences, College of Agriculture and Life Sciences; Univ. of Vermont; Burlington Vt. 05405 U.S.A
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Machado TADG, de Oliveira MEG, Campos MIF, de Assis POA, de Souza EL, Madruga MS, Pacheco MTB, Pintado MME, Queiroga RDCRDE. Impact of honey on quality characteristics of goat yogurt containing probiotic Lactobacillus acidophilus. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.02.013] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Balthazar C, Pimentel T, Ferrão L, Almada C, Santillo A, Albenzio M, Mollakhalili N, Mortazavian A, Nascimento J, Silva M, Freitas M, Sant’Ana A, Granato D, Cruz A. Sheep Milk: Physicochemical Characteristics and Relevance for Functional Food Development. Compr Rev Food Sci Food Saf 2017; 16:247-262. [DOI: 10.1111/1541-4337.12250] [Citation(s) in RCA: 197] [Impact Index Per Article: 28.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2016] [Revised: 11/28/2016] [Accepted: 11/29/2016] [Indexed: 01/18/2023]
Affiliation(s)
- C.F. Balthazar
- Univ. Federal Fluminense (UFF); Faculdade de Veterinária; 24230-340 Niterói/RJ Brazil
| | - T.C. Pimentel
- Inst. Federal do Paraná (IFPR); Campus Paranavaí; 87703-536 Paraná Brazil
| | - L.L. Ferrão
- Univ. Federal Rural do Rio de Janeiro (UFRRJ); Depto. de Tecnologia de Alimentos (DTA), Seropédica; 23890-000 Rio de Janeiro Brazil
| | - C.N. Almada
- Univ. Estadual de Campinas (UNICAMP); Faculdade de Engenharia de Alimentos (FEA); 13083862 Campinas Brazil
| | - A. Santillo
- Univ. Estadual de Campinas (UNICAMP); Faculdade de Engenharia de Alimentos (FEA); 13083862 Campinas Brazil
- Univ. of Foggia; Dept. of the Sciences of Agriculture; 71100 Foggia Italy
| | - M. Albenzio
- Univ. of Foggia; Dept. of the Sciences of Agriculture; 71100 Foggia Italy
| | - N. Mollakhalili
- Shahid Beheshti Univ. of Medical Sciences; Faculty of Nutrition Sciences, Food Science and Technology; 19395-4741 Tehran Iran
| | - A.M. Mortazavian
- Shahid Beheshti Univ. of Medical Sciences; Faculty of Nutrition Sciences, Food Science and Technology; 19395-4741 Tehran Iran
| | - J.S. Nascimento
- Inst. Federal de Educação; Ciência e Tecnologia do Rio de Janeiro, Depto. de Alimentos; 20270-021 Rio de Janeiro Brazil
| | - M.C. Silva
- Inst. Federal de Educação; Ciência e Tecnologia do Rio de Janeiro, Depto. de Alimentos; 20270-021 Rio de Janeiro Brazil
| | - M.Q. Freitas
- Univ. Federal Fluminense (UFF); Faculdade de Veterinária; 24230-340 Niterói/RJ Brazil
| | - A.S. Sant’Ana
- Univ. Estadual de Campinas (UNICAMP); Faculdade de Engenharia de Alimentos (FEA); 13083862 Campinas Brazil
| | - D. Granato
- Univ. Estadual de Ponta Grossa (UEPG); Depto. de Engenharia de Alimentos; 84030-900 Ponta Grossa Brazil
| | - A.G. Cruz
- Inst. Federal de Educação; Ciência e Tecnologia do Rio de Janeiro, Depto. de Alimentos; 20270-021 Rio de Janeiro Brazil
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Dimitrellou D, Kandylis P, Petrović T, Dimitrijević-Branković S, Lević S, Nedović V, Kourkoutas Y. Survival of spray dried microencapsulated Lactobacillus casei ATCC 393 in simulated gastrointestinal conditions and fermented milk. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.03.007] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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31
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Costa MP, Balthazar CF, Rodrigues BL, Lazaro CA, Silva ACO, Cruz AG, Conte Junior CA. Determination of biogenic amines by high-performance liquid chromatography (HPLC-DAD) in probiotic cow's and goat's fermented milks and acceptance. Food Sci Nutr 2015; 3:172-8. [PMID: 25987991 PMCID: PMC4431784 DOI: 10.1002/fsn3.200] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2014] [Revised: 12/13/2014] [Accepted: 12/19/2014] [Indexed: 11/12/2022] Open
Abstract
This study evaluated the presence of biogenic amines in fermented cow's and goat's milks containing probiotic bacteria, during the first 10 days of chilled storage (4 ± 2°C), when the probiotic strains are most viable. The overall acceptance of both fermented milks, produced using the same starter culture and probiotics, was tested. In both products, the initially high levels of tyramine (560 mg kg−1 means for both fermented milks), the predominant biogenic amine, increased during the storage period, which may be considered this amine as a quality index for fermented milks. The other principal biogenic amines (putrescine, cadaverine, histamine, and spermidine) were produced on days 1–5 of storage, and thereafter decreased. At the end of the 10th day, these amines, respectively, showed values of fermented cow's milk 20.26, 29.09, 17.97, and 82.07 mg kg−1; and values of fermented goat's milk 22.92, 29.09, 34.85, and 53.85 mg kg−1, in fermented cow's and goat's milk. Fermented cow's milk was well accepted compared to fermented goat's milk. The results suggested that the content of biogenic amines may be a criterion for selecting lactic acid bacteria used to produce fermented milks.
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Affiliation(s)
- Marion P Costa
- Department of Food Technology, Universidade Federal Fluminense Rio de Janeiro, Brazil
| | - Celso F Balthazar
- Department of Food Technology, Universidade Federal Fluminense Rio de Janeiro, Brazil
| | - Bruna L Rodrigues
- Department of Food Technology, Universidade Federal Fluminense Rio de Janeiro, Brazil
| | - Cesar A Lazaro
- Department of Animal Health and Public Health, Universidad Nacional Mayor de San Marcos Lima, Peru
| | - Adriana C O Silva
- Department of Food Technology, Universidade Federal Fluminense Rio de Janeiro, Brazil
| | - Adriano G Cruz
- Master in Food and Science Program, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro Rio de Janeiro, Brazil
| | - Carlos A Conte Junior
- Department of Food Technology, Universidade Federal Fluminense Rio de Janeiro, Brazil
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Varga L, Süle J, Nagy P. Short communication: Viability of culture organisms in honey-enriched acidophilus-bifidus-thermophilus (ABT)-type fermented camel milk. J Dairy Sci 2014; 97:6814-8. [PMID: 25151879 DOI: 10.3168/jds.2014-8300] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2014] [Accepted: 07/19/2014] [Indexed: 11/19/2022]
Abstract
The aim of this research was to monitor the survival during refrigerated storage of Lactobacillus acidophilus LA-5 (A), Bifidobacterium animalis ssp. lactis BB-12 (B), and Streptococcus thermophilus CHCC 742/2130 (T) in cultured dairy foods made from camel and, for comparison, cow milks supplemented with black locust (Robinia pseudoacacia L.) honey and fermented by an acidophilus-bifidus-thermophilus (ABT)-type culture. Two liters of dromedary camel milk and 2 L of cow milk were heated to 90 °C and held for 10 min, then cooled to 40 °C. One half of both types of milk was fortified with black locust honey at the rate of 5.0% (wt/vol), whereas the other half was devoid of honey and served as a control. The camel and cow milks with and without honey were subsequently inoculated with ABT-5 culture and were fermented at 37 °C until a pH value of 4.6 was reached. Thereafter, the probiotic fermented milks were cooled to 15 °C in ice water and were each separated into 18 fractions that were transferred in sterile, tightly capped centrifuge tubes. After 24 h of cooling at 8 °C (d 0), the samples were stored at refrigeration temperature (4 °C). Three tubes of all 4 products (i.e., fermented camel and cow milks with and without honey) were taken at each sampling time (i.e., following 0, 7, 14, 21, 28, and 35 d of storage), and the counts of characteristic microorganisms and those of certain spoilage microbes (yeasts, molds, coliforms, Escherichia coli) were enumerated. The entire experimental program was repeated twice. The results showed that addition of black locust honey at 5% to heat-treated camel and cow milks did not influence the growth and survival of starter streptococci during production and subsequent refrigerated storage of fermented ABT milks. In contrast, honey improved retention of viability of B. animalis ssp. lactis BB-12 in the camel milk-based product during storage at 4 °C up to 5 wk. No spoilage organisms were detected in any of the samples tested in this study. In conclusion, supplementation of cultured dairy foods, especially those made from camel milk, with honey is recommended because honey is a healthy natural sweetener with a variety of beneficial microbiological, nutritional, and sensory properties.
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Affiliation(s)
- L Varga
- Faculty of Agricultural and Food Sciences, Institute of Food Science, University of West Hungary, 9200 Mosonmagyaróvár, Hungary.
| | - J Süle
- Faculty of Agricultural and Food Sciences, Institute of Food Science, University of West Hungary, 9200 Mosonmagyaróvár, Hungary
| | - P Nagy
- Farm and Veterinary Section, Emirates Industries for Camel Milk and Products, PO Box 294236, Dubai, United Arab Emirates
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