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Szafrańska JO, Waraczewski R, Bartoń M, Wesołowska-Trojanowska M, Maziejuk W, Nowak P, Sołowiej BG. The effect of organic fruit juices on physicochemical, microbiological and antioxidative aspects of organic goat's and cow's fermented whey beverages produced on laboratory and industrial scale. J Dairy Sci 2024:S0022-0302(24)01131-7. [PMID: 39265835 DOI: 10.3168/jds.2024-25350] [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: 06/27/2024] [Accepted: 08/10/2024] [Indexed: 09/14/2024]
Abstract
Fermented milk beverages have been known for years and are characterized by excellent health-promoting properties. Therefore, consumer attention has been drawn to this product type in recent years. In the presented research, the technology of production in laboratory and industrial scale of controlled fermentation of whey beverages containing sweet and sour organic cow's or goat's whey with the addition of organic fruit juices (apple, blackcurrant juice or Kamchatka berry), has been described. Food production on a laboratory scale involves small batch processes designed for experimentation and refinement, often with precise control over variables and conditions. In contrast, industrial-scale food production in enterprises focuses on large volume output with an emphasis on efficiency, consistency, and adherence to regulatory standards for mass consumption. In this study was examined the amino acid content and nutritional value of the obtained products. Tests were carried out on fermented whey drinks' microbiology and antioxidant properties. The significance was determined using an ANOVA (ANOVA)-each prepared drink was characterized by better antioxidant properties and nutritional values compared with product without juice addition. Microbiological examination proved that only one product was not fit for consumption according to the Polish norm. Using whey (goat and cow) as a base for a fermented beverage with enhanced health benefits is a positive step toward using products commonly regarded as waste.
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Affiliation(s)
- J O Szafrańska
- Department of Dairy Technology and Functional Foods, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Poland, Skromna 8, 20-704 Lublin, Poland.
| | - R Waraczewski
- Department of Dairy Technology and Functional Foods, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Poland, Skromna 8, 20-704 Lublin, Poland
| | - M Bartoń
- Department of Dairy Technology and Functional Foods, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Poland, Skromna 8, 20-704 Lublin, Poland
| | - M Wesołowska-Trojanowska
- Department of Biotechnology, Microbiology and Human Nutrition, Faculty of Food Sciences and Bio-technology, University of Life Sciences in Lublin, Poland, Skromna 8, 20-704 Lublin, Poland
| | - W Maziejuk
- Family Organic Farm "Figa" Waldemar and Tomasz Maziejuk, Mszana 44/2, 38-454 Tylawa, Poland
| | - P Nowak
- Manufacturer of BIO Juices NFC Korab Garden Sp. z o. o., Samoklęski, Kolonia Druga 21A, 21-132 Kamionka, Poland
| | - B G Sołowiej
- Department of Dairy Technology and Functional Foods, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Poland, Skromna 8, 20-704 Lublin, Poland
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Thakur R, Biswal P, Sari TP, Kumar D, Sagar NA, Bhardwaj S, Pandey HO, Chandratre GA, Tarafdar A. Therapeutic effect of goat milk and its value-addition: current status and way forward. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:1621-1631. [PMID: 39049908 PMCID: PMC11263276 DOI: 10.1007/s13197-023-05923-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/12/2023] [Accepted: 12/22/2023] [Indexed: 07/27/2024]
Abstract
Goats are important livestock mainly recognized for their low rearing costs and adaptability to harsh climate making them suitable for small farmers. Goat's milk has been tagged as highly consumed milk in many parts of the world and also carry essential substances as minerals, vitamins, enzymes, proteins, electrolytes and fatty acids which are easily metabolised by the body. The unique health benefits of goat milk make it a remedy for various disease conditions. Additionally, the low allergenicity and high digestibility of goat milk make it a popular dairy product for infants and immunocompromised individuals. This review summarizes the efforts and achievements made in analyzing goat milk's nutritional, therapeutic, and functional properties and its current applications in the food and nutraceuticals sector. Also, the article provides insights into the diverse range of food and cosmetics applications of goat milk-derived components. Besides the long history of the use of goat milk for human nutrition, the scientific literature concerning various bioactive components and their beneficial therapeutic effects with respect to modern science are also reviewed in detail.
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Affiliation(s)
- Rajneesh Thakur
- Livestock Production and Management, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly, Uttar Pradesh 243 122 India
- Department of Livestock Production Management, College of Veterinary and Animal Sciences, Kishanganj, Bihar India
| | - Prachurya Biswal
- Livestock Production and Management, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly, Uttar Pradesh 243 122 India
- Department of Livestock Production Management, College of Veterinary and Animal Sciences, Kishanganj, Bihar India
| | - T. P. Sari
- National Institute of Food Technology Entrepreneurship and Management-Kundli, Sonipat, Haryana 131 028 India
| | | | - Narashans Alok Sagar
- University Centre for Research and Development, Chandigarh University, Mohali, Punjab India
| | - Sonam Bhardwaj
- Livestock Production and Management, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly, Uttar Pradesh 243 122 India
| | - Hari Om Pandey
- Livestock Production and Management, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly, Uttar Pradesh 243 122 India
| | - Gauri A. Chandratre
- Department of Veterinary Public Health and Epidemiology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, Haryana 125001 India
| | - Ayon Tarafdar
- Livestock Production and Management, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly, Uttar Pradesh 243 122 India
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Ben Taheur F, Mansour C, Skhiri SS, Chaaban H, Jridi M, Fakhfakh N, Zouari N. Kefir mitigates renal damage caused by zearalenone in female wistar rats by reducing oxidative stress. Toxicon 2024; 243:107743. [PMID: 38701903 DOI: 10.1016/j.toxicon.2024.107743] [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] [Received: 03/08/2024] [Revised: 04/21/2024] [Accepted: 04/30/2024] [Indexed: 05/05/2024]
Abstract
The estrogen-like mycotoxin zearalenone (ZEA) was popularly occurred in several food and feeds, posing threats to human and animal health. ZEA induced renal toxicity and caused oxidative stress. In the current study, the protecting effect of kefir administration against ZEA-induced renal damage in rats was explored. Rats were divided into 4 groups, each consisting of 5 animals. For the initial 7 days, they were orally administered sterile milk (200 μL/day). Subsequently, during the second week, the groups were exposed to kefir (200 μL/day), ZEA (40 mg/kg b.w./day) and a combination of kefir and ZEA. The biochemical parameters, kidney histological changes and ZEA residue were assessed. Kefir supplementation enhanced the antioxidant enzymes in the kidney, such as superoxide dismutase, catalase and glutathione peroxidase activities, which increased by 1.2, 4 and 20 folds, respectively, relative to the ZEA group. Remarkably, the concomitant administration kefir + ZEA suppressed ZEA residues in both serum and kidney. Additionally, serum levels of blood urea nitrogen, uric acid and renal malondialdehyde decreased by 22, 65 and 54%, respectively, in the kefir + ZEA group; while, the creatinine content increased by around 60%. Rats co-treated with kefir showed a normal kidney histological architecture contrary to tissues alterations mediated in the ZEA group. These results suggest that kefir may showed a protective effect on the kidneys, mitigating ZEA-induced acute toxicity in rats.
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Affiliation(s)
- Fadia Ben Taheur
- University of Monastir, Laboratory of Analysis, Treatment and Valorization of Pollutants of the Environment and Products, Faculty of Pharmacy, Monastir, 5000, Tunisia; University of Gabes, Higher Institute of Applied Biology of Medenine (ISBAM), Medenine, 4119, Tunisia
| | - Chalbia Mansour
- University of Monastir, Laboratory of Analysis, Treatment and Valorization of Pollutants of the Environment and Products, Faculty of Pharmacy, Monastir, 5000, Tunisia
| | - Sihem Safta Skhiri
- University of Monastir, ABCDF Laboratory, Faculty of Dental Medicine, Monastir, 5000, Tunisia
| | - Habib Chaaban
- University of Monastir, Department of Physiology and Animal Biology, Faculty of Pharmacy, Monastir 5000, Tunisia
| | - Mourad Jridi
- University of Jendouba, Laboratory of Functional Physiology and Valorization of Bio-resources, Higher Institute of Biotechnology of Beja, Beja, 9000, Tunisia
| | - Nahed Fakhfakh
- University of Gabes, Higher Institute of Applied Biology of Medenine (ISBAM), Medenine, 4119, Tunisia; University of Gabes, Faculty of Sciences of Gabes, Gabes, 6072, Laboratory of Ecology and Environment (LR24ES17), Tunisia
| | - Nacim Zouari
- University of Gabes, Higher Institute of Applied Biology of Medenine (ISBAM), Medenine, 4119, Tunisia; University of Gabes, Faculty of Sciences of Gabes, Gabes, 6072, Laboratory of Ecology and Environment (LR24ES17), Tunisia.
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Yilmaz‐Ersan L, Ozcan T, Usta‐Gorgun B, Ciniviz M, Keser G, Bengu I, Keser RA. Bioaccessibility and antioxidant capacity of kefir-based smoothies fortified with kale and spinach after in vitro gastrointestinal digestion. Food Sci Nutr 2024; 12:2153-2165. [PMID: 38455206 PMCID: PMC10916544 DOI: 10.1002/fsn3.3917] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2023] [Revised: 12/04/2023] [Accepted: 12/13/2023] [Indexed: 03/09/2024] Open
Abstract
The kefir-based smoothies with kale and spinach were designed as a ready-to-drink and innovative functional snack. Microbiological, physicochemical, as well as pre- and postgastrointestinal total antioxidant capacity (TAC; CUPRAC, DPPH, and FRAP) analyses were conducted. It was determined that the kefir-based smoothies with vegetables had higher ash, carbohydrate, and dietary fiber values. Fructose and glucose contents of smoothy with kale were high, while smoothy with spinach included high sucrose and maltose. The microbiology results revealed that kefir-based vegetable smoothies had minimum Lactobacillaceae viability (>log 7 cfu g-1) for the required functional effect after 14-day storage. Moreover, the addition of kale significantly increased (p < .01) the level of initial TAC (CUPRAC, DPPH, and FRAP) and total phenolic content (TPC) values. After in vitro gastric digestion analysis, smoothie with spinach demonstrated higher TAC and TPC values and the control sample had higher TAC and TPC values compared with a predigestion step. It was found that in vitro intestinal DPPH values were higher for the sample with spinach samples, while the sample with kale had the highest FRAP values. It was also found that the bioaccessibility indexes of plain kefir were determined to be the highest in both in vitro gastric and intestinal procedures. The present study provided novel insights into the in vitro digestion properties of kefir fortified with vegetables. Nevertheless, further studies are needed to identify the functional properties of the milk and plant matrices mixture using in vitro and in vivo trials.
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Affiliation(s)
- Lutfiye Yilmaz‐Ersan
- Faculty of Agriculture, Department of Food EngineeringBursa Uludag UniversityBursaTurkey
| | - Tulay Ozcan
- Faculty of Agriculture, Department of Food EngineeringBursa Uludag UniversityBursaTurkey
| | - Buse Usta‐Gorgun
- Graduate School of Natural and Applied SciencesBursa Uludag UniversityBursaTurkey
| | - Melike Ciniviz
- Graduate School of Natural and Applied SciencesBursa Uludag UniversityBursaTurkey
| | - Gokce Keser
- Graduate School of Natural and Applied SciencesBursa Uludag UniversityBursaTurkey
| | - Ilay Bengu
- Graduate School of Natural and Applied SciencesBursa Uludag UniversityBursaTurkey
| | - Raziye Asli Keser
- Graduate School of Natural and Applied SciencesBursa Uludag UniversityBursaTurkey
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Single and Co-Cultures of Proteolytic Lactic Acid Bacteria in the Manufacture of Fermented Milk with High ACE Inhibitory and Antioxidant Activities. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8090448] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
In this study, single and co-cultures of proteolytic Lactobacillus delberueckii subsp. bulgaricus ORT2, Limosilactobacillus reuteri SRM2 and Lactococcus lactis subsp. lactis BRM3 isolated from different raw milk samples were applied as starter cultures to manufacture functional fermented milks. Peptide extracts from fermented milk samples were evaluated after fermentation and 7 days of cold storage for proteolytic, angiotensin-converting enzyme (ACE) inhibitory and antioxidant activity by different methods including 2, 2′-diphenyl-1-picrylhydrazyl (DPPH), ferric-reducing antioxidant power (FRAP), OH-radical scavenging, and total antioxidant (molybdate-reducing activity). The highest proteolysis was found in milk fermented by co-cultures of three strains. Fermentation with the mentioned bacteria increased ACE inhibitory and antioxidant activity of the final products which were dependent on peptide concentration. The crude peptide extract obtained from fermented milk with triple co-culture showed the highest ACE inhibitory activity (IC50 = 0.61 mg/mL) which was reduced after 7 days of cold storage (IC50 = 0.78 mg/mL). Similar concentration-dependent activities were found in antioxidant activity at different antioxidant assays. Overall, high proteolytic activity resulted in increased ACE inhibitory and antioxidant activities, but the highest activity was not necessarily found for the samples with the highest proteolytic activity. The results of this study suggest the potential of using co-cultures of L. delberueckii subsp. bulgaricus, L. reuteri and L. lactis subsp. Lactis to manufacture antihypertensive fermented milk.
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The Emerging Scenario of the Gut-Brain Axis: The Therapeutic Actions of the New Actor Kefir against Neurodegenerative Diseases. Antioxidants (Basel) 2021; 10:antiox10111845. [PMID: 34829716 PMCID: PMC8614795 DOI: 10.3390/antiox10111845] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2021] [Revised: 11/14/2021] [Accepted: 11/17/2021] [Indexed: 12/18/2022] Open
Abstract
The fact that millions of people worldwide suffer from Alzheimer’s disease (AD) or Parkinson’s disease (PD), the two most prevalent neurodegenerative diseases (NDs), has been a permanent challenge to science. New tools were developed over the past two decades and were immediately incorporated into routines in many laboratories, but the most valuable scientific contribution was the “waking up” of the gut microbiota. Disturbances in the gut microbiota, such as an imbalance in the beneficial/pathogenic effects and a decrease in diversity, can result in the passage of undesired chemicals and cells to the systemic circulation. Recently, the potential effect of probiotics on restoring/preserving the microbiota was also evaluated regarding important metabolite and vitamin production, pathogen exclusion, immune system maturation, and intestinal mucosal barrier integrity. Therefore, the focus of the present review is to discuss the available data and conclude what has been accomplished over the past two decades. This perspective fosters program development of the next steps that are necessary to obtain confirmation through clinical trials on the magnitude of the effects of kefir in large samples.
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